Sunday At the Giacometti's

Oven Roasted Pasta Primavera

2013-06-15T08:02:00.002-05:00

One of the things I actually get paid to do, is to teach people how to utilize fresh, simple ingredients, for one great meal. Just have a few fresh ingredients in your refrigerator that you just don't know what to do with? Oven Roasted, Pasta Primavera is the perfect solution. You can even make this on the grill. I learned this from my Mother. It's only fitting that I do this at my Mom's house.
The weather in New York is dreadful. It's been 24 hours since my arrival and we are all craving Springtime. I can't remember when it's been this cold.
Here is a dish that will help remind you of Springtime in a hurry. Close your eyes and it will feel like the sun is shining, even on a dismal day.
Oven Roasted Pasta Primavera
Ingredients:
1 Medium red onion
1 pint cherry tomatoes
3 Roma tomatoes
2 medium zucchini's
3 cloves of garlic
3 large basil leaves plus more for plating
3 tablespoons of extra virgin olive oil
2 teaspoons salt
One teaspoon of pepper
One baking dish large enough to accommodate your ingredients. I like to use a non stick baking sheet, that I believe everyone should invest in. It's a very versitile piece of kitchen equipment that everyone needs.

One large bowl and wooden spoon.
Optional Parmigiano Reggiano Cheese to sprinkle on the plates
Preheat Oven to 400 degrees F Bake

Method: Place your water on to boil for your Pasta. Choose a pasta like Penne or Rigatoni. You want something that will catch these delicious ingredients. Cut up your ingredients into small pieces and place in a bowl. Add olive oil, salt, pepper and toss. Place on a baking sheet. Cook for 50 minutes at 400 degrees until all of your ingredients get soft and fragrant. Toss with your favorite pasta, sprinkle with Parmigiano Reggiano cheese and Serve. Buon Appetito!

BackYard Lemon-Limoncello Tart

2013-06-08T11:56:00.000-05:00

Save a little Limoncello to help intensify the flavor of this Lemon tart. Invest in a good, nonstick tart pan. I have now invested in several, as they are quite addicting. No more stressing over your ingredients sticking to the pan. Soft fillings hold together nicely too. This narrow pan works wonders, as it can be used not only for something sweet but something savory too. Cleanup is very easy.

Preheat your oven to 300 degrees F.
one non stick tart pan, one baking pan lined with parchment (in case your tart leaks some)
One pre baked Pie shell, homemade. To prebake, roll out your shell in an oblong shape. If you are using a store bought, you will have to cut and patch. Do not worry, it will work. Pre bake for 20-25 minutes. You want it to be pale/golden not golden/brown
4 large eggs always at room temperature
5 tablespoons unbleached flour
pinch of salt
1 cup plus 1/3 cup sugar
1/2 cup lemon juice
2 tablespoons lemon zest (yellow part of the lemon only)
2 tablespoons limoncello liquor (optional)
confectioners sugar for decoration
Method:
Cream your egg, flour, sugar. Add lemon juice, lemon zest, limoncello and salt until all combined and smooth. This process should just take a few minutes.

Pour into your cooled pie crust.
Bake for 40-45 minutes until your tart is set. You can check this by shaking the pan a little. Do not poke or stick.anything into the tart.

Let cool and add a dusting of confectioners sugar. Place in the refrigerator until ready to serve. Slice and top with your favorite fresh fruit.

Special Note: A low temperature oven is key here as you want to make sure the top of your tart does not turn golden. If there is a problem with this in your oven, loosely cover your pan with foil. Ovens will vary. Buon Appetito!

Please vote. This recipe is in a recipe Contest. Follow the link and scroll down to see this Tart. Thank you! Enjoy! Barbara, Sunday at the Giacometti's.

https://www.facebook.com/pages/Sara-Moulton/127994320295?id=127994320295&sk=app_457980274280558

Limoncello (Organic, Italian Lemon Liquor)

2013-05-28T04:26:00.000-05:00

Step 1

8-10 Organic Lemons. Organic lemons tend to have thick skin with lots of oils. Clean and dry your lemons. In a bowl peel the skins away. Save your lemons for juice for another recipe. You can extract the juice and freeze. You will not need any juice for this recipe. All the flavor comes from the peels. Set aside your bowl of peelings.

1 large clean and sanitized mason jar (one liter size)
1 liter of Everclear or 100 proof vodka. Everclear works best. However due to laws in various states, the product isn't always available. Do not be afraid of alcohol content as your end result will be diluted and your proof will drop considerably.
Place your lemon peels in a mason jar. Pour you everclear into your jar and close the lid tightly so no air can get in.
Place your jar in a cool/ dry place for approx 7 days. By the end of your 7 days your jar may look a bit cloudy. Your peels will look almost freeze dried.. Do not worry as this is a normal process of the oils being extracted from your peels.
Step 2
2 cups sugar
1 liter of spring water
On your stovetop prepare your sugar syrup. Whisking gently combine until your sugar is dissolved and your water is clear. Set aside to cool for one hour.
Step 3
Add your sugar syrup to your mason jar with your peels.   Let sit 5 more days.
Step 4
One large bowl covered with a strainer
For this process, you wlil need to strain your lemon liquid into your bowl.     This will ensure any debris that has been extracted from your lemon peels doesn't end up in your limoncello.
Carefully pour your Limoncello into your bottle with tight fitting lid. At this point if you have used 100 proof vodka, you must refrigerate. The product can no be kept in the freezer. Your addition of sugar syrup will reduce your alcohol content.
If you have used Everclear, you may place in the freezer since your end result is above 85 proof.   Which ever way, keep cool before serving.
Pour into chilled shot glasses~ garnish with lemon mint.
Enjoy~

White beans and tomatoes Side dish (Contorni)

2013-05-26T09:01:00.000-05:00

Everyone who knows me, knows I am full of beans. Did I get your attention? They are literally, falling out of my freezer, all the time. It's not unusual in my house to slide open the freezer door and see bags and bags of frozen beans. Whenever I am home for the day, I take advantage by putting on some beans to cook. A pot of cold water is all you need. After they're cooked, cool and drain into freezer bags and they are ready to go at any time.

They are the perfect, healthy, side dish for steaks, chicken, even fish. Buon Appetito!

Serves 6 people

Ingredients:

2 cups Cannellini or White beans (cooked and reserved in their water)

3 large cloves of garlic, mashed or cut in half (you can discard them after)

2 teaspoons of salt (plus more if you like)

One pint of grape tomatoes (split)

3 tablespoons of good olive oil

teaspoon of pepper (optional)
optional 1/2 cup of white wine

Method:

Heat your olive oil in a skillet. I used cast iron but any flat skillet will do. Saute your garlic until fragrant. Add you tomatoes to the pan. With the back of a wooden spoon, smash your tomatoes some right into the pan. This should take about 3-5 minutes. I like to keep my garlic in the pan, as it is large enough pieces, to discard onto the side of your plate. Add your salt and mix. Slowly add your beans. Remember, your beans are precooked, so you are just adding flavor. At this point, they are done. I do like to Add 1/2 cup white wine and simmer away. Dry, white wine, brings out the sweetness of the tomatoes. Add a handful of parsley, mix and serve warm in a large bowl. They also travel well and are perfect for an outdoor picnic.

Pizza ai Frutti di Mare (Seafood Pizza)

2013-05-25T08:19:00.002-05:00

A seafood Pizza is just perfect on a night when one doesn't feel like having pasta. What no cheese? In Italy, there are quite a number of dishes where cheese just doesn't belong. This pizza is one of them. Dairy is not often mixed with Seafood in Italy, however there are exceptions. For now, savor in the this pizza with the flavors of the sea. You might be pleasantly surprised.

I receive countless inquiries on how to make the perfect pizza crust. The problem is, we tend to over think the simplicities of the every day kitchen. Get your frying pan out and give this a try. Another secret is pre cooking your seafood some in the same pan you will ultimately turn out your pizza. The crust takes on all the flavor.
There is no turning back. Buon Appetito!
Ingredients:
One 13 inch frying pan (Cast Iron, any size will really do).
3 large cloves of garlic, sliced in half (you will later discard them)
One pint of small cherry tomatoes
2 teaspoons of salt
1 teaspoon pepper
1 teaspoon hot red pepper (optional)
2 tablespoons of olive oil
1/2 cup of white wine (clams)
1 additional tablespoon of olive oil to brush onto your dough
6-8 jumbo shrimp, cleaned, leave the peeling on. You will finish cleaning them before assembly on pizza
1 pound clams (baby, small, little neck or of equal kind), fresh or frozen with shells if available in your area
One pizza dough recipe cut in half (I had one in the freezer, ready to go)
Unlike the usual pizza, using a skillet or frying pan requires some extra steps.
When dealing with fish and tomato's, there is almost always pre cooking involved. Just be patient. I promise it comes together.
Method:
Preheat you oven to 425 degrees/ bake/
Make appropriate adjustments for convection cooking. I do not suggest it here.
Roll out your dough a bit larger than your skillet. Leave it right on the counter. Be sure there is plenty of flour underneath so it won't stick to your counter.
Heat your pan/skillet to medium
add your garlic and swirl in the pan. Leave them large, you will remove them later.
Add tomatoes and smash them open with the back of a wooden spoon.
Add salt and cook for 5 minutes. They will soften. Let them almost stick to the pan.
Remove them and place in a bowl.
Add your shrimp and cook for 1 minutes on each side/ remove into a bowl. Mine were jumbo shrimp. They will finish cooking later.

Add your clams, turn the heat up a little more and mix until heated. If you are using fresh / frozen, keep mixing for a few minutes until the clams open. Add 1/2 cup white wine and let the clams continue to cook until all the liquid is practically gone from the pan.
Place in a bowl. Begin removing the meat from the clam. Keep your shells for presentation.

Once your ingredients are cooked through, remove them from the pan. Wipe out your skillet with paper towels. Drizzle some cornmeal on the bottom of your skillet. This will help to keep the bottom of the pizza dry, firm and crunchy when cooked.

Set it on the stove and carefully place your dough inside the pan. Any overlap can be folded over. You might need to cool your pan first some.

Let it rest inside your pan for 10 minutes. With a pastry brush, brush some olive oil across your dough. Sprinkle with salt.

Place in a preheated, 425 degree oven for 10 minutes. Keep a watchful eye on it.

Don't panic if it rises some again. When its slightly stiff and light golden, remove from the oven.

Carefully place your ingredients around your pizza. Place your shells onto the pizza too. You should remove them before slicing.

Bake for 10-15 minutes more until everything is dark golden in color. .If you are not using jumbo shrimp, add them at the end, about 5 minutes or so before your pizza is ready.

Check under your pizza by lifting with a knife or metal spatula. The pizza is done with the bottom is slightly golden and stiff, the cornmeal has stuck some to the bottom and you can smell the fragrant pizza. Don't forget to remove your shells from the top of your pizza before taking a bite. There for additional flavor and you will impress your guests.

Ovens will vary. Grab some light, crisp, Pinot Grigio and enjoy! Buon Appetito!

Special note: Use the largest shrimp Possible.

Adjust your cooking time for a thicker crust. This takes practice. It's extremely important to pre cook your crust or your pizza will not rise while cooking and be to soft.

Fagiolini Saltati in Padella (String beans,tossed, skillet style)

2013-05-07T08:39:00.002-05:00

I love creating a stir on my Facebook page. Who knew string beans would create such excitement? I am always exciting about String beans in my house.

This is what happens when you find a bag of blanched string beans in your freezer. Don't worry, in my freezer, they haven't been there long. I had a few grape tomato's in my basket to use up and there is always garlic around en.this kitchen. This dish is also called. "Saltati in padella" or tossed in the skillet, referring to a quick toss or two and they are ready. Who could ask for anything more, when you are grilling meats? You want to keep things as simple as possible, a philosophy I live by in my kitchen on a daily basis and you should too.

Ingredients:

3 tablespoons of good olive oil

large skillet to accommodate your beans

One pound Blanched string Beans (If they are coming out of your freezer, give them a quick rinse under cold running water, to restore them to room temperature.

One teaspoon or so of salt (to taste)

3 or four cloves of smashed garlic (Use the end of spoon to smash it if you don't want to use the palm of your hand).

10 grape tomato's rinsed and split.

1/2 cup white wine (Pinot Grigio)

pepper (black and a pinch of red) Optional

Method:

Heat your oil in your skillet to medium heat. Add your smashed garlic cloves and with a wooden spoon, move them about the pan.

When your garlic is fragrant, add your tomato's. Smash them some with the back of your spoon. After about a minute or so, add your beans, salt and cook for about 5 minutes or so. Add your wine and keep cooking 5 minutes more or until your liquid has evaporated. This may take a little longer depending on your experience.

Place in a bowl with some fresh Basil and serve. Look for your green beans to lose some of their bright color and they will soften. and indication that they are cooked. The addition of basil and white wine in this turns a bland bean into a sweet dish. Enjoy and as always, Buon Appetito!

Pasta con Funghi Freschi (Fresh Mushrooms)

2013-05-05T19:53:00.001-05:00

When you are suddenly left alone at home, anything can happen. My husband had a business meeting and our son was at a party. No reason to deprive myself of something delicious. After all, my mother shipped me an entire case of Pasta. I had to celebrate, even alone.

For this dish, any combination of fresh Mushrooms will do. Fresh Mushrooms cook quickly. You don't want to over cook, as they will disintegrate into a flavorless mess. I secretly made a little extra for my husband, I know he will want a taste.

Ingredients:

4-6 ounces of your favorite, fresh mushrooms. I used two Japanese (Enoki and Bunapi) varieties.

3 cloves of garlic (flattened for flavor and removed after tossing and just before serving your Pasta).

3 tablespoons of Olive oil plus more for serving

1 cup of white wine

1/2 cup whipping cream

1/4 cup Parmigiano Reggiano Cheese (optional)

tablespoon Butter (Optional)

Parsley for Garnish

One teaspoon of salt

One teaspoon of pepper

Give your Mushrooms a light brushing under cold running water in a colander. I know they look clean, but you need to wash them. Place them under water for 10 minutes. Dry off with paper towels. Heat your olive oil in a large enough skillet to accommodate your pasta. Add your smashed garlic until fragrant. Gently cut up your mushrooms by separating them from the stem. This type grows on a large base. You can either remove the garlic at this point or leave it in and remove later. Be sure and use a paper towel to dry your mushrooms and gently place them in your skillet. Leaving your heat on medium, give them a mix. Add your salt, pepper and some broken pieces of Parsley. Add your white wine and raise your heat some. Keep cooking for another 5 minutes or so until all your liquid has evaporated. Add your whipping cream and continue to cook for just a few minutes more. Your mushrooms should be almost sticking to the pan however easily movable in the pan. There will only be a slight film around them. Turn your heat off and place the water on for your pasta.

The beauty of these fresh mushrooms is that they stay fairly together while cooking. They just get soft. The whipping cream is barely visible here. If you need another tablespoon, don't be afraid to add it. The heat of the pasta will give it a creamier consistency.

In the meantime, heat your pasta water, add your salt to your water. Cook your pasta until al dente.

Toss and serve. Remember to remove the garlic if you like. Drizzle with a little olive oil if you like.

Buon Appetito!

I couldn't wait to have my plate~

Special Note: You can add some cheese and butter while you are tossing your pasta. The starchy water will help your pasta sauce stick to your pasta. I preferred it without. Enjoy!

Fish in Parchment (Pesce in Carta Pergamena)

2013-05-04T10:17:00.001-05:00

Thank you to my friend Lisa, at Lisa's Dinnertime dish for the divine inspiration. She reminded me of this wonderful dish, I haven't made in years. 
I don't know why we don't cook In parchment more often. It's easy to do and so healthy too.   There is nothing better than a tiny little present to open bursting with color and flavor.

I will not call this dish "Scampi" because I am not using Scampi, I am using Shrimp. They are not one in the same. The flavor here however is delicous and that's all that matters. I decided to cook some Spaghetti and serve this fish once cooked over some Spaghetti that has been tossed in Garlic and lemon. Who could blame me? Even my son joined us for Fish. A rare event around here, unless of course it's fried. What resulted is a delicous, comforting dish, that will remind you of the sea. That is all that matters. Enjoy!
This recipe is for 3 servings. Cooking time is approximate and based on the size of your Shrimp and the thickness of your fish fillet. If your fish is thick, leave it a few minutes longer. Just takes alittle practice.

Ingredients:
6 pieces parchment paper (You will need 2 for each package)
3 pieces of your favorite fish fillet. I used a 1/4 inch piece of flounder.
6 colossal shrimp ( 2 on top of each piece of fish)
1/2 cup red, sweet onion or green onion, diced or sliced. They can be discarded after cooking if you like.
3 small cloves of smashed garlic

1 teaspoon of salt (plus more if you like)

1 teaspoon of pepper (white or black)

optional red pepper flakes. Just a pinch over each bundle
One tablespoon of white wine
One tablespoon of olive oil
One small pat of butter for each bundle ( about 1/3 of tablespoon or a thin slice)
Parsley to garnish
Baking sheet

3 slices of fresh Lemon/one for each package to place on top your fish.

Pasta:

8 quart pasta pot / tablespoon of Salt for your boiling water

10 ounces of Spaghetti cooked al dente

2 cloves of smashed garlic

a generous squeeze of lemon juice

Method:

On a baking sheet, spread out your sheets. You will need two for each package. I made 3 servings. Make as many you wish, however remember Not to overcrowd your oven.
Place a drizzle of olive oil on each base. Coat your fillets, shrimp with salt and pepper. Place
The fillets at your base. Carefully pile up your shrimp, onion , garlic and sprinkle your wine. A little drizzle of Extra virgin olive oil over each bundle. Top with a lemon slice.
Sprinkle a little more salt and pepper if you like. and wrap up tightly using the extra piece of parchment underneath.

Bake in a Preheated, 375 degree F oven for 15-20 minutes

You should see your paper poof or expand, indicating air is trapped and your fish is being steamed and cooked.

In the meantime, cook your pasta al dente
In a large skillet, heat 3 additional smashed cloves of garlic in 2 tablespoons olive oil. Add salt to your pasta water. Remove your smashed garlic from your pan and discard. Drain your pasta and toss in the skillet with a squeeze of lemon juice.

Carefully divide your pasta in plates, open your packages, discard the garlic pieces and place your fish right on top and serve.

Buon Appetito!

Osso Buco Casareccio (Rustic, Braised Veal Shanks)

2013-05-03T21:58:00.001-05:00

I am not sure why so many people find this dish so intimidating to make. I tell my students, you don't have to have alot of cooking sense to cook, just common sense. Take your time in the kitchen. Good food can not be rushed. This is an expensive dish to try to prepare and you don't want to ruin a good thing. Hope you give it a try. You might be surprised, how well you can cook like an Italian after all. I know you can do it. Buon Appetito

This dish serves 4 generously.

Ingredients:
4 veal shanks
3 tablespoons olive oil ( to sear your veal)
2 tablespoons vegetable oil to cook your vegetables
1 cup diced carrots
One clove diced garlic
1/2 cup diced sweet, red onions
1/2 cup diced celery
teaspoon of salt (for adding to your vegetables while cooking)
2 teaspoons salt (veal)
1 teaspoon pepper(veal)
Flour for dredging and coating your veal
One bouquet Garni, tied together of sage, rosemary and thyme
2 tablespoons rtpaste
4 cups veal broth or beef stock
1 cup of dry white wine
2 cups of peas, blanched
Pasta pot/ 8 quart with one tablespoon salt
12 ounces of your favorite Pasta that will hold your sauce. I used Rigatoni.

In a Dutch oven, large enough to fit your ingredients, heat your olive oil to medium. Add your salt and pepper to your veal. Dredge your veal shanks in flour. place them in the hot oil to brown lightly on all sides.
Remove them from the hot pan onto a cool plate and set aside.
Add 2 tablespoons of vegetable oil, and heat on low. Add your onions, turn the Heat up And cook until fragrant and translucent. Then, add your celery and carrots. Add another teaspoon of salt. When everything is slightly golden, fragrant and soft, add your tomato paste and mix again.

Add your veal back to the pan. Give them a turn to coat, until everything is coated well and heated.
Preheat your oven to 350 degrees F.

Add your wine to the pan and bring to a simmer, scraping the bits of vegetables from the bottom of your pan. A few minutes later, add all of your broth. Be sure your broth is about an inch above your veal shanks. They should be Almost covered. Add your bouquet Garni. Bring to a simmer, put a heavy lid on the pan, and place into your oven for one hour and 30 minutes. (Total oven time 1hr/30minutes).
Blanch 2 cups of green peas and set aside.   They will finish cooking later in your sauce.
After an hour, check your veal by carefully, removing your cover. If it looks reduced, but your meat does not loosen from the bone, add some additional, heated broth..  DO NOT PLACE ANYTHING COLD IN THE PAN.  Use HEATED BROTH ONLY.
Place the lid back on the pan and cook 30 minutes more. Be sure your lid is oven proof and tight fitting.
Remove your pan from the oven when your meat is soft and beginning to come away from the bone. Oven times will vary. If it takes a few minutes more or less to cook, do not worry. Discard your Bouquet Garni.   Wrap up some fresh herbs for garnishing your plates.

By this time, your sauce has reduced. Remove shanks and set aside. Turn the heat to medium under your pan and reduce the liquid to about half. Let the liquid boil away slow and steadily.

Place your 8 quart pasta pot on the heat and Add tablespoon of salt.
Meantime, add your green peas to your veal sauce and let the heat of your liquid cook your peas (10 minutes).
Cook about 12 ounces of pasta until al dente and drain.
Spoon your sauce over your pasta and mix. Add your shanks to the top and serve. If there is extra, you can freeze the sauce for later. I like to serve Osso Buco, separately. as a "secondo," with a nice piece of crusty bread. Part of the fun is struggling to remove the marrow from inside the bone while eating. I am not looking, if you would like to pick it up. After all, I read the Queen of England picks up her fried chicken with her hands to eat, so why not?
Buon Appetito!
Special Note: Be sure and choose a pasta that will hold your sauce like Rigatoni or any you like.

Oven Roasted Baby Back Pork Ribs with Fennel and Herbs (Costine di Maiale con finocchio e erbe aromatiche)

2013-04-21T19:45:00.003-05:00

These Ribs are quite fragrant while cooking. In the time it takes to have a cocktail and set the table, they are ready. I had planned on making these outside, but when the weather turned rainy, it was time for plan B. Enjoy.

Place your ribs in a zip lock with a cup of white wine and herbs. You may use red wine if that's what's on hand. Just use whatever it is you are going to serve.

Move the wine around the bag and all over the ribs. Gently lay the bag in the refrigerator on a plate for 2 hours.

Remove the bag from the refrigerator and let rest 30 minutes before you are planning on making this dish.
Ingredients:
One rack of Baby Back Pork ribs
One deep roasting pan large enough to accommodate your ingredients
2 teaspoons salt
2 teaspoons of pepper
2 tablespoons if olive oil
One small fennel bulb
2 large carrots cut up
One clove of garlic
One cup of white wine
2 sprigs of thyme
2 rosemary sprigs

Method:
Preheat your oven to 375 degrees F.
Gently remove your ribs from the bag. Discard your liquid. Reserve your herbs.
Split your garlic and rub your ribs on both sides with garlic. Salt and pepper your Ribs on both sides.
Cut up your vegetables and toss. Lay your vegetables in a roasting pan. Lay your Ribs right on top of your vegetables. Add some potatoes cut up to about the same size if you like.
Bake in a preheated, 375 degree oven for one hour. Make adjustments for convection cooking .
Remove from the oven and cover loosely with foil. Let rest 10 minutes before serving.
To serve, just cut apart the ribs and serve with your roasted vegetables.

Wine suggestion? Any light, dry red will do. Enjoy!
Buon Appetito! .

Quick Lentil Soup (Pink Lentils or Red Lentils)

2013-04-21T10:58:00.001-05:00

This is what happens when you send your husband (without a list), to the grocery. He comes home with the most interesting things. He had read about these pink lentils and wanted to give them a try. These lentils are skinless. They require a quick rinse and into the pan they go. The best part, they cook up fast. High in Protein, it's the perfect substitute, when you are craving a meatless dish. I had used them in the previous weeks just like this. I had a little over a cup remaining in the pantry and with all this broth to use up, why not?

Recipe: 3 tablespoons Olive oil

One 5 quart (deep) pot (to accommodate the lentil soup)

1teaspoons salt

1/2 cup of white wine

5 large cloves of garlic ( cut in half pieces large enough to remove them later).

About 4 cups of broth to cover your lentils while cooking

Method: Heat your olive oil to medium. Add your garlic and toss them in your pan to coat. Cook until fragrant. Quickly add your Lentils as soon as you begin to smell your garlic. You can either discard your garlic here, before you add your lentils or leave them in the pan and discard later. I like to leave them throughout the cooking process as it continually adds fabulous flavor to the lentils.

Add your salt.

Add your wine and let evaporate. Let it be almost dry before adding your broth.

Add your broth to cover by several inches. Simmer and cook for 20 minutes or so. Your liquid will be reduced by half and your lentils will plump up. You will notice a color change too. These lentils are actually yellowish when cooked.

Serve with pieces of toasted Baguette slices that have been smothered in garlic right from your cooking liquid.

Thyme and parsley are wonderful herbs to add in this dish.

Keep Simmering away until you can see your Lentils.

Remove your Garlic pieces before serving. Ladle into Bowls and Serve. Buon Appetito!

The Best Chicken Broth (Oven Method)

2013-04-21T10:05:00.001-05:00

As a little girl, I remember my mother and I watching the PBS cooking show, The Frugal Gourmet. On every afternoon, during the week. (My Mother liked to watch to learn English).
Jeff Smith, was an interesting character in his approach to cooking. I recall how fascinating it was to watch him work his magic on the kitchen. Thankfully, I was paying attention. His methods for cooking a deep, rich, broth was quite inspiring. Use the same method when making Beef or Veal stock. Oven Roasting first, give "Character" to a soup,  great color, flavor and richness. Great for using in recipes all week long. You can freeze it for later use too.
Method:
Place your cleaned, dried, chicken parts in a roasting pan. Add any vegetables you like to use .   Here is what I used:
Preheat ur oven to 500 low broil. If u don't have low broil, try 400 broil, but keep a watchful eye on it, u don't want it to blacken.
4 chicken legs with half the skin removed
I large red onion
2 large carrots
1 large stalk celery
Bouquet of various fresh herbs tied together
I used parsley and celery leaves
5 small red potatoes
Place in a preheated, 500 degree oven and hit the broil button . Leave in the oven a good 10 minutes , being careful not to burn .   Leave until everything is shiny and golden some, not blackened. Depending on your oven, it might take a little longer .

Place a large soup pot on the stove. Drain your chicken and vegetables and place directly in the pot. Add 1 teaspoon salt. Add water to cover. You should cover your ingredients with water by a good 3 inches or so. Bring to a simmer. After about 2 hours, it's ready. You will see a deep, rich, dark golden color. Let cool and store away for future use in your freezer. Reserve your chicken meat to use in a salad for a light supper, tossed with olive oil and garlic and parsley.
I had another motive. A bowl of chicken soup for lunch! Who could resist? Buon appetito!

Zuppa Di Pesce (Italian Fish Soup)

2013-04-21T09:21:00.002-05:00

This is a great dish that varies by region in Italy. My version is a blend of two regions, Lazio and Campagna. Since I am married to a Roman and my Father was from Amalfi, it all makes perfect sense.
Traditionally a soup invented by Fishmongers, whom by the end of a work day, might have some fish leftover, that they did not sell during the day. . Letting nothing go to waste, it would come home with them for supper. Zuppa Di pesce was born. This hearty, fish soup, serves 4. Use your fork to remove the goodness from inside the shells. Yes, your hands will get dirty from dipping some bread right into the soup. Who could resist? Enjoy! A light, Pinot Grigio is perfect accompaniment .
Recipe:
8 ounces baby clams
8 ounces mussels
8 ounces squid
12 ounces cod filets or any thick filet such as monkfish or Boston Scrod. (They don't have to be expensive).
1/2 cup diced Spanish onion
2 cloves of garlic diced
3 tablespoons olive oil plus one tablespoon for later in the recipe when you are adding your onions to the pan.
One heavy 8 qt Dutch oven
Tablespoon tomato paste
2 cups diced tomato ( puréed in the blender
One cup of dry white wine
3 cups of water or Fish stock (Homemade, made with shells of Shrimp, crab, etc., brought to a boil and strained through a sieve).
2 teaspoons salt
One teaspoon pepper
One teaspoon red pepper flakes
Or one chili pepper, scraped
Heat your oil in your Dutch oven. When your oil is hot, cook your squid until opaque, in about 5 or 6 minutes. Turning them gently, once or twice. (All fish cooks at a different rate. It's not good to throw everything into the pot at once. You will end up with a rubbery result that will not be edible. Fish is tricky and requries patience).
About 5-6 minutes. Remove from pan. Add your mussels and after a few minutes your clams and cook until clams and mussels fully open in About 6-7 minutes. Add your wine and a pinch of salt. Your chili pepper or red pepper flakes. Let evaporate until about a 1/3 of the liquid is left in the pan and all your shells are open.

Remove from pan and drain your remaining liquid.and reserve with your clams and squid. Add one tablespoon more olive oil and heat. Add your onions and garlic. Cook until fragrant and slighlty golden, being careful not to burn. At this point, when your oil is hot, add your paste, sauté for a few minutes, then add your tomatoes and cook . Cook until your liquid reduces some, about 6-8 minutes.. Add your fish back to the Pan and mix. Add your water and mix again. At this point add your filets of Cod. Do not cut them up.

You don't want it to disintegrate while cooking. It is absolutely wrong to cut them into chunks. You just want it to seperate in your cooking liquid. Submerge than gently and give them mix.
Cook for approximately 10-12 minutes more on low-medium heat. Your fish filets will break away gently on their own. Your liquid will thicken some too. Approximate cooking time is about 30 minutes from start to finish.

This is one of those dishes that can be quite intimidating to make. When you taste how good this is, you will make it again and again.
Timing is everything. I have always ordered this in a restaurant, thinking its just to tedious to make. Not true, just takes determination. Traditionally served over crusty , bread pieces, it's hard to pass up. Buon appetito!
Special Note: If you are using Frozen products, such as clams in water, mussels, cod, etc. Be sure to look for products that are frozen in their natural state and are preserved as naturally as possible. This can be tricky, but not impossible. Always rinse off their liquid. There are many good quality,frozen seafood products out there. Yes, fresh is always best and the way they make this in Italy. Don't give up hope. If these items are not available to you fresh. It still may be worth a try. The result may surprise you. Buon Appetito!

My Mother's Roast Leg of Lamb

2013-04-06T11:16:00.003-05:00

Never fear, the perfect Leg of Lamb is here! Make this anytme of year! This Roasted leg of Lamb can come out perfect everytime, if you just remember a few simple things.

1. Buy what you need. An average Leg of Lamb for the holiday table is about 5-7 pounds. Remember, you will have plenty of other things to eat. This is a 5 pound roast.

2. If you are purchasing this item a week or so ahead, you will need to put it in the freezer. If it's just a few days, the refrigerator will do.

3. Be sure and prep your meat immediately. Lamb can have a strong odor. It can also be quite tough if not prepared properly.

You will need: plenty of fresh Rosemary (a good handful), garlic (about 6-7 good cloves). You will need to make a battuta ( fine dice) of rosemary and garlic. Carefully makes slices directly into the meat. Carefully insert your garlic, rosemary, all over your roast. (Yes, it will get all over your hands). I like to freeze it in this fashion. Then, after it's thawed, just some salt and pepper is needed and some additional rosemary.

At this point, wrap again for the freezer. If you are not planning on freezing and making it within days, place it in a ziploc bag and place in your refrigerator.

Be sure you give your roast 24 hours to thaw. This is the method I used, as the grocery store for me, is not exactly around the corner.

On the evening before you plan to make your roast, place 2 cups of good red wine into your ziploc. Move it around some.

Remove from your refrigerator approximately an hour before you plan on cooking it. Drain, reserve your marinade plus you will need an additional glass of red wine for your sauce later.

Preheat your oven to 400 bake.

Add 2 teaspoons of salt and pepper all over your roast and rub gently.

You will need about 3 tablespoons of olive oil in your roasting pan and heat to medium/high.

In the meatime, in a roasting pan, sear your roast on all sides.

You will notice your lamb leg will have a beautiful purplish tone before your sear it. Spend a few minutes on each side. This is Going to depend on how large it is. Don't panic or rush. Good food takes time.

After a few minutes on each side, you will have a more golden color. Make sure your roast is golden. Then, Add your marinade by pouring over your meat and heat. ( It is not necessary to add flour here nor coat your lamb in flour).

Into the oven for 15 minutes, fat side down. Then, lower your oven temperature to 375 degrees and turn your roast. Let bake for an additonal one hour plus 15 minutes. I like my lamb cooked well but not dry. After an hour, test your roast by inserting a meat themostat. I like for it to read 165 degrees. Your meat next to the bone will be slightly pink. If you need to cook it for 15 minutes more, be sure you just cut a piece and taste first. There was no thermometer in my Mom's kitchen, we just stole a piece.

Wine Sauce

An additonal cup of red wine.

One tablespoon of butter

One cup of beef broth

Method: Remove your meat from the pan and let rest. It should rest about 15 minutes before you are planning to serve. Lamb is not great heated. So don't make it to much in advance if you can avoid it. In the same pan you cooked your roast, Raise your heat, Add your wine and scrape the residual brown bits from the pan. Add your broth and tablespoon of butter and some optional sliced red onion. Boil away until your liquid has boiled away to about 1 cup. Should take a good 5 mintues or so. Drain through a sieve and serve alongside your meat.

Drain again if you must.

Special Note: Your cooking time may vary. Make proper adjustments for convection cooking.

Buon Appetito.

Savory Taralli (Puglia Region, cookies)

2013-04-06T09:38:00.000-05:00

These delicious Savory Taralli can be made up in a hurry. Who does not remember growing up with these cookies during Holiday time? With a little practice, they can be ready in an hour. A few simple ingredients is all you need. This recipe can be made in several ways. The sweetened version is the most common here in the States, typically made during holiday time.

Had lots of fun this past month with Mom around. She hadn't made these in so many years. Her mother made these typically around Easter time, so we did too. Thank you to the Academia Barilla cooking School in Parma, Italy for their video recipe and

reminding us all that Traditions are a very important part of today's kitchen and should remain that way.

http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/taralli-1.aspx

Here is my variation.

I used the food Processor. Traditionally made by hand and still made my hand today. So don't worry if you don't have a food processor. Will take some extra kneading.

Recipe: Makes about 2 dozen or so

16 oz of unbleached flour

1/2 cup white wine

1/2 cup extra virgin olive oil

teaspoon of salt

2 teaspoons of dried fennel (one teaspoon per cup of flour)

(Optional teaspoon of black pepper)

Method:

In the food processor or standing mixer, combine all the above ingredients. Mix for a few minutes until your dough begins to come together. There will be crumbs. Place onto a board or counter and combine into a ball. Wrap in plastic wrap and let rest approximately 15 mintues to 20 minutes.

Line 2 baking pans with Parchment paper. (A kitchen towel will not work well as lint may be an issue while your taralli are draining).

Cut a small piece of dough off and roll out. It will be oily some. Do not worry. You need it pliable and workable. If it's to dry, add some warm water to your hands. You can roll out between your hands if that works. Working quickly, roll out your Taralli in a a tubular fashion. Then wrap in a circle and tuck the ends under and pinch.

In the meantime, put a pasta pot of Water to boil. Add a tablespoon of salt to the water. When the water comes to a hard boil, carefully drop your Taralli into the water for a few minutes. This cooking method, plumps up your Taralli and helps to give them that beautiful shine when they are done, as they will dry out in the oven.

After a few minutes, they will rise to the top. Carefully remove to a parchment lined baking sheet. Transfer them again to a dry Parchment lined baking sheet. You don't want to use a towel as you don't want lint all over your Taralli. Don't drain them in a colander as they might stick together. This is the safest way to do it.

Preheat your oven to 365 degrees bake. If you are using convection, plese lower your oven accordingly. Bake in the oven for 30 minutes. Don't worry if they are not all exactly the same size. They will still require the same cooking time.

They will be a light golden brown. Your kitchen will smell like fennel, an added bonus. Buon Appetito!

They won't last!!! Serve before dinner or as a snack. Traditionally, these savory treats were dipped in a glass of wine and eaten. Buon Appetito!

Risotto con Carciofi (Artichokes, Globe)

2013-03-02T10:37:00.000-06:00

Risotto takes patience. Let's just get that out in the open. Patience is something that is hard to come by these days, especially in the kitchen. If you are going to attempt at making risotto, give yourself about 35 minutes of cooking time. The outcome will be well worth the wait.

I don't know why people are so afraid of Artichokes. Here in the South, they use them for decoration. What a waste. If they only knew how easy they are to cook, how delicious they are in taste, how good they are for you, perhaps they would eat them. After more than 20 years in the south, they are finally appearing on market shelves, a little more often and in better condition than I have in the past. Is it the spiny leaves?

Here is the recipe that will get you back in the kitchen with no looking back. You will be wanting to attempt other risotto's too. With Spring garden around the corner, the possibilities are endless in the Italian kitchen. Buon Appetito.

Recipe for 4

Ingredients:

2 globe artichokes

one tablespoon of salt

6 quarts water to a boil

3 tablespoon olive oil

3 tablespoons diced onion

one clove of garlic diced

one cup of white wine

12 ounces of Arborio rice

Handful of parsley

Additional salt to taste

Parmigiano Reggiano to taste (Optional)

Method: 2 globe artichokes, outer, spiny, leaves removed until you see a more uniformed, yellowish green color. Drop them in some lemon water to cover. Remove the center choke by inserting your knife in a circular motion and cut out. Leave them whole for now and reserve that stem. It has lots of flavor. Peel away the dry leaves until you see a fresh, fleshy part of the stem.

Bring about 6 quarts of water, a tablespoon of salt to a boil and drop your artichokes into the water. Add one clove of garlic and return to a boil Boil for approximately 10 minutes or so until the artichokes soften and deepen in color.

In the meantime, heat 3 tablespoons of olive oil in a deep pot to accommodate your risotto.

Add 3 tablespoons of diced onion and one clove of garlic. Saute until fragrant, keeping your heat on medium.

Carefully remove your artichokes from the water and spilt them lengthwise. Reserve your water as it will be your cooking liquid.

Add them to the heated oil. Give them a mix. Carefully add your rice. Mix and add your white wine. Continue mixing gently until your liquid is reduced by half. Begin adding your artichoke liquid.

Continue cooking, adding liquid a little at a time. This should take about 25 additional minutes or so.

You want to continue stirring, slowly until your rice expands and creates a creamy, dish. Your liquid should have almost disappeared.

Remove from heat and let rest about 7 minutes or so. You never want to serve risotto right off the heat. It needs to rest.

Artichokes are big on flavor. This is one dish you will be making again and again. Buon Appetito!

Stinco di Agnello con Carciofi (Lamb Shanks with Artichokes)

2013-02-24T12:56:00.000-06:00

I don't think I have ever seen such small Lamb shanks in any market in Memphis, TN. As you all know, I have to drive at least 85 miles sometimes in a quest for something different. I don't think a Mississippian would ever have had a Lamb shank on their dinner table or know how to cook one. As an Italian girl, growing up in New York, it was a staple in our kitchen, especially around the Spring time. I came across some large Globe artichokes locally and thought, what an interesting combination of flavors. Why

not give it a try.

This recipe served 2.

The general rule is an artichoke and shank per person.

Ingredients: 2 large, globe artichokes, cleaned and quartered, in a bowl of lemon water and set aside

2 lamb shanks (about 2 pounds or so)

1/2 large sweet Italian red onion sliced thin

(you can substitute 1/4 Spanish onion sliced thin)

2 cloves garlic diced (about teaspoon and 1/)

3 tablespoons olive oil

3 teaspoons of salt

2 teaspoons of black pepper

1 cup of white wine

approx. 8 cups of Artichoke water (The water you will use to boil your artichokes)

1/3 cup minced parsley

optional fresh mint for garnish

Method

Clean your artichokes by peeling away the hard outer parts until you see an uniformed light green, yellowish color. Remove the spiny end and split in half. Clean at the choke and split.

Place quickly in lemon water until the rest of your artichokes are cleaned. Meantime, add about 4 quarts of water to a pot with a teaspoon of salt, 1/4 teaspoon of garlic and bring to a boil. Add your cleaned, cut artichokes and bring to a boil. Boil for approximately 15 minutes and drain, reserving your water.

In an 8quart covered casserole dish with an oven proof lid, heat your olive oil. Add your lamb shanks, a teaspoon of salt, one teaspoon of pepper and brown on all sides.

Remove from the pan and set aside.

Add your cut up onion, garlic and saute until fragrant. Add your artichokes and split them again if you need to. When it begins to sizzle, add some of your artichoke water again and let reduce. Add your lamb shanks back to

the pan.

Preheat your oven to 325 F.

Give it a gentle mix. Add the rest of your salt, wine and let reduce for about 5 minutes.

Give it another gentle mix and add your liquid 3/4 up the pot.

Bring to a simmer and add your lid.

Place your pot into the oven for approximately 1 hour and a half. Check it at the hour mark. If you need more liquid, add more artichoke water. You can even add some water. Gently give your lamb shanks a turn. It is normal to see them begin to fall apart. You will also notice the liquid slowly evaporating. This is normal.

Gently remove your hot pot from the oven and remove the lid.

Remove your meat and place into your serving dish. Turn your heat on under your pot again and reduce your liquid.

Carefully remove your sauce and artichokes and pour over your meat. Serve with plenty of crusty bread and a good glass of red wine like Chianti or Shiraz. Buon Appetito.

Special note: When shopping for Lamb shanks try to find the shanks from Australia. The American lamb can be quite large and very fatty at times. American lamb is quite good for Leg of lamb or chops. Australian lamb is much smaller and very tasty. If you find the smell gamy, try marinating the shanks ahead for a few hours in some white wine. Enjoy!

Pasta with Sausages and Roasted red Peppers (Pasta con Salsicce e Peperoni Rossi Arrostiti

2013-02-15T09:27:00.001-06:00

When our dear friends craved something Italian, I just had to comply. What better way to celebrate Valentine's day with some food from the country that started it all.

Truth be told, they had been through so much lately as a family. We were very happy to hear our friend was recovering so well from his surgery. Time for a celebration!~ I began cooking early in the day. Nothing like some comforting Chicken cutlet Parmigiana. But I decided to make some pasta too. Had some sausages on hand along with my jarred Roasted red peppers. So why not? I don't know a Southerner who doesn't like Sausage. It's not just for breakfast. In fact, make sandwiches for lunch the next day. The possibilities are endless in the Italian Kitchen. Buon Appetito!

Serves 8-10

Ingredients: 2 packages of Sausages. I used Italian sweet sausage. Approx. 2 pounds (Can be made with less. Just make appropriate adjustments as the method is the same).

3 tablespoons of extra virgin olive oil

One Italian sweet onion cut up. You can use 1/2 a yellow onion or Spanish onion if you like. (Look for something sweeter than the traditional yellow onion). Sliced, about one cup

4 large roasted red peppers seeded. (There are several good jarred varieties on the market. Roast them ahead if you like, peel and cut into large strips).

2 cloves garlic diced

one small clove of elephant garlic diced (optional)

One cup of dry, white wine

Method: Place your olive oil in a large skillet and brown your sausage

Remove them from the pan and set aside.

Drain all fat from the pan in a bowl. Spoon back into the skillet about 4-5 tablespoons. Reserve the oil for now. (you might need it if you find your pan to dry later).

Add your onion and garlic and saute until wilted and fragrant. This will take about 5 minutes or so on medium.

Add your roasted red peppers and mix. Reduce for a few minutes and add your sausages back to the pan.

Preheat your oven to 350 degrees F.

Turn your sausages in your pan gently.

Adjust your heat. Add one cup of white wine and continue reducing. At this point place your sausages into your oven on bake for 30-35 minutes. Check them occasionally and give them a mix in the pan.

After cooking the sausage in the oven, remove them from the pan. I cooked some pasta with this wonderful sauce, that requires no tomato at all and is filled with gorgeous color and terrific flavor.

Since I was making Chicken Parmigiana for our friends too, I decided to take along some extra tomato sauce. I think I made enough food for them for a few days at best.

Please excuse the metal tray. It was a great method of transport however. I did dress it up the best I can.

Special delivery! Happy Valentine's Day to our dear friends, The William's. We are so happy to know he is recovering so well from Surgery and he didn't lose his appetite. Packed up and ready to go! ~Enjoy!!! Buon Appetito!

Macaroni con Formaggi (Taleggio), asparagi e funghi (Macaroni and Taleggio with Asparagus and Mushrooms

2013-02-11T16:49:00.000-06:00

My Mom tells me to this day that a little can go a very long way. With unexpected company dropping by to watch me cook, not the Superbowl, I knew I better think fast. I like to keep Ramekins in all shapes and sizes. With many other foods being served, I wanted to be sure and have something warm and hearty to satisfy everyone. One pound of Pasta can feed 10 people and here is how.

What you will need:

10/ 5ounce ramekins (you want to have them deep enough for volume without boiling over)

4 oz of Taleggio cut up. Any, soft, cheeese you like will do.

One pound of fresh asparagus (trimmed (wood ends removed), blanched, water reserved,

cut the tops and reserve/dice the rest into small pieces.

One pound of mixed mushrooms. I used 8 ounces each of oyster and portabella/ sliced thin. Cooked until reduced in 2 tablespoon of olive oil and salt and pepper to taste.

2 cups of Bechamel (prepared in the Method of Marcella Hazan's book, "Essentials of Italian Cooking."

Optional 4 ounce dice of Prosciutto

Keep plenty of salt and pepper on hand

One cup of Parmigiano Reggiano Cheese (more or less)

Butter for lining your ramekins

Pinch of Nutmeg (Bechamel)

Pasta: Large Fusilli/ One pound (look for any, large size, pasta shape that will grab the richness of the sauce).

9 quarts of water in a pasta pot (This is a large pasta size. The larger that you use, the more water you will need to cook your pasta.

Method:

Place your water on the stove to boil. Add 3 tablespoons of salt to your water. Place your lid on your pan and bring to a rolling boil.

In the meantime, prepare your Asparagus. Blanch, cut and place in a bowl. Be sure and reserve your water.

Next, cook your mushrooms. Heat your oil in a skillet. Take a large garlic clove and smash it. When the oil is heated some, place your smashed garlic in your pan. You just want flavor. Do not cut your garlic into pieces as you will be discarding it. Cook your mushrooms on medium. Add a teaspoon of salt, pepper and keep cooking until all the liquid is reduced in your pan. Your mushrooms will shrink. This will take about 10 minutes or so. Do not rush the cooking, as this will affect the overall outcome of your dish.

Set aside to cool.

In another skillet, prepare your bechamel. If you can not google or actually have Marcella Hazan's wonderful book, I strongly suggest you purchase one. It's all you will ever need in the kitchen. It is available for purchase to the right of this blog too.

Heat your whole milk slowly. Melt 4 tablespoons of butter in a large skillet on medium heat. Add 3 tablespoons of flour, one at a time and mix. You want to cook your flour, just like you were making a roux. (If your heat is to high, you will burn your flour. If this happens, just start over). Keep it low and slow. Begin to add your milk, a little at a time. Turn off your heat. You will notice your milk will begin to thicken and become creamy. Continue until all your milk is combined. Add a pinch of Nutmeg, a Teaspoon of salt and a teaspoon of white pepper. Set aside. If the mixture is to thick, add a little more milk. If to thin, turn your heat back on low and keep mixing. Miracles happen and it takes practice. I must admit, I have made plenty of mistakes. Don't be in a rush. Set it aside.

Cook your pasta until firm, right before al dente.

Drain well and set aside. Combine all the rest of your ingredients (except your Asparagus tips), into a bowl and mix. Add your pasta and mix again.

Divide your pasta mixture into your bowls. Add about a tablespoon of Asparagus water to each Ramekin. (If you think your ramekins are two dry, add another tablespoon).

Top with two asparagus tips each crosswise, then add some grated Parmigiano Reggiano cheese.

(At this point your can either cover them and refrigerate for the next day)

If your cooking:

Place in a Preheated, 375F degree oven for 15 minutes/covered. Remove the foil and cook for 5 minutes more. You want just a slight crust on top. Serve hot/warm

It's easy, fun to make and will always please a crowd. Remember, a little goes a long way. (Italian Macaroni and Cheese, I am not telling).

Buon Appetito Everyone! Enjoy!

Galline Cornish al limone (Cornish Hens with Lemon)

2013-01-29T14:01:00.001-06:00

What a wonderful surprise tonight. I wanted something that would require minimal effort. After all, my darling husband was taking up the floor space in the kitchen, trying to fix the trash disposal that he managed to break while I was away. I needed something I could prepare in a hurry and get out of his way. The last thing anyone wants is to climb over someone in the kitchen. I sensed it would be a frustrating evening.

Thank goodness, I happen to come home with these Cornish Hens. Came across them in the market and thought what a perfect meal requiring minimal effort. I grabbed my glass of wine and spent the extra time going through the days mail, as far away from the kitchen as possible.

There is something very comforting and inviting when the house smells of Lemon and Rosemary. It was just what we all needed.

Ingredients: 2 Cornish hens (1lb,2oz each approx).

2 large cloves of garlic (one smashed piece in each cavity to be discarded later)

One large handful of Rosemary (preferably on the stem)

2 Meyer lemons

2 Teaspoons of salt

1 Teaspoon of pepper

1 pound of baby carrots (Or any combiniation of potato's, carrots cut into similar size), in a bowl, tossed with a tablespoon of olive oil and a pinch of salt.

One cup of white wine

Preheat your oven to 375F

One baking dish to fit your 2 Cornish hens nice and snug. (They will shrink some while cooking).

Method: Clean and rinse your Cornish Hens, pat dry and set aside.

Insert a handful of Rosemary (Or several stems), garlic, half of a lemon, into the cavity of the hens. Pour 1/2 glass of white wine over each hen. Use your other half and squeeze the lemon all over the outside of the hen. Add your salt and pepper to all sides of your hens.

Place your Cornish Hens into the baking dish. Place several stems of Rosemary on top of each hen.

Place in a preheated oven for One hour and 30 minutes. After the first 30 minutes of cooking, place your cleaned, baby carrots right into your baking dish alongside your Cornish Hens.

Continue baking for the additional time. If your Cornish hens are slightly smaller, decrease your cooking time. On average, Cornish hens are a little on the small side and just enough for one. You want your hens golden and crisp on top. Keep on eye on your oven during the last few mintues as oven temperatures will vary. Your carrots should still have a soft but slight crunch.

Make appropriate adjustments for convection ovens.

My husband never fixed the disposal, but we had a delicious, relaxing dinner and just in time. Time to call the plumber.

Buon Appetito!

Discard your cooked/dried/Rosemary in the pan before serving. Add some fresh garnish.

Chicken Cutlet Parmigiana (Pollo alla Parmigiana)

2013-01-09T11:21:00.001-06:00

I don't know that I have seen this in Italy. I am almost sure it's Italian-American. How it evolved is questionable. I am sure it was all because of leftovers. There was always leftover sauce, leftover mozzarella cheese from the weekend, along with plenty of Parmigiano cheese in our kitchen. Chicken breasts, pan fried, were a popular item growing up in many Italian-American households. A little lemon squeezed on top is all you needed. Many never made it to the baking dish as we would steal some as my Mother fried away. It was always a favorite among the children. It remains today, a very popular item, both in kitchens around the globe and in many family restaurants. It's not difficult at all to make. I wonder why we don't make it more often? A little goes a long way here. Here is my mother's version and it might have been your Mom's version too. Enjoy! Buon Appetito

Servings for 6 people:

2 pounds of chicken breasts, boneless, pounded thin. Cut into even 4 inch pieces

4 eggs beaten (for each additional egg add one tablespoon Parmigiano Cheese. Just in case you need extra).

3 tablespoons whole milk

3 cups meatless tomato sauce leftover or made fresh

2 teaspoons of salt

2 teaspoons of pepper.

4 tablespoons Parmigiano Reggiano cheese plus additional 4 tablespoons for baking dish

4 cups of unseasoned bread crumbs

3 large plates or dishes/ one for your egg mixture, one for your bread crumbs and one for your chicken (this is just to make it easier for you to prepare for your frying).

Skillet for frying

About 2 cups frying oil. I prefer Sunflower or any vegetable oil

Assemble your ingredients:

Method:

Pound your chicken pieces thin and set aside. Add about a teaspoon of salt and pepper to your chicken. Mix your eggs, Parmigiano and milk in your baking dish. Carefully, begin heating some frying oil in a large skillet. You want your oil heated to medium/high. Your oil should be enough to come up the size of the pan, about an inch. You don't want to much, as you will be turning them rather quickly as they turn golden. Carefully begin coating your chicken. First in your egg then bread crumbs, then repeat. This will ensure a thick coating. Carefully drop a few bread crumbs in your hot oil. If the oil sizzles it's ready. Carefully place your chicken in the pan. The chicken will cook quickly. Turn it only once.

Drain the chicken on paper towels. Continue this method until all your chicken is cooked. It just needs a few minutes on each side.

Cook or heat your basic tomato sauce. If you are making this fresh, you will need to make it ahead or it will delay your assembly. I had to make mine fresh. You will need:

2 cans, 14oz diced tomatoes and their juice ( you will lose some volume/liquid while this cooks and reduces. You should have around 3 cups sauce).

3-4 tablespoons of olive oil

1/4 cup diced onion

2 tablespoons carrot

2 tablespoons celery

one teaspoon salt

one teaspoon pepper

One cup of red wine

Heat your oil in a pot enough to accommodate your sauce. Add your onion until fragrant. Add your celery and carrot, salt, pepper and mix until fragrant. Just takes a few minutes. Carefully add your tomatoes and wine. I like to add a pinch of nutmeg. This is optional. Cook for 15-20 minutes on medium/low or until the oil forms a ring around the sauce and your sauce has thickened. Turn off the heat and set aside.

Add several tablespoons of sauce on the bottom of your baking dish.

Place your cooled, chicken pieces into your baking dish. Fill up the pan. Preheat your oven to 375F.

Continue your assembly by placing sauce all over the tops of your chicken. Then sprinkle mozzarella cheese evenly over the tops along with several sprinkles of Parmigiano Cheese.

Place into your preheated oven, covered with foil for 15-20 minutes until your cheese has melted and all your ingredients have merged into one dish.

Let rest about 10 minutes and serve hot with crusty bread

Buon Appetito!

Pasta with Broccoli

2013-01-09T09:18:00.000-06:00

Servings for 6 people:
1 pound or so Broccoli florets, cleaned dried and set aside
1/4 cup olive oil
One large skillet (enough to hold your pasta when cooked)
3 cloves of garlic, diced
one teaspoon of hot pepper flakes
two teaspoons of anchovy paste or one anchovy
One pound of Pasta of your choice.
Several tablespoons of salt (2 for your pasta water), one for your Broccoli).

This is a wonderful, stand alone dish, that is very satisfying. Place a large, 8quart pot, filled with water on to boil. Add 2 tablespoons salt and bring to a boil. Blanch your Broccoli florets in the boiling water. Cook for approximately 3 minutes. Remove and set the broccoli aside to drain. Be sure and reserve your water as you will re-use this same pot to cook your pasta later. Add more water if necessary.

In the meantime, heat your oil in your skillet on low. Add your diced garlic, red pepper flakes and anchovy paste. When you begin to smell your ingredients heating, mash them some with a wooden spoon. Be careful, not to burn anything, as you just want to oil to be infused and flavored. Turn your heat up and add your Broccoli Florets.

Carefully, mash or cut your Broccoli florets in the pan. Using your wooden spoon, mix your ingredients in the pan so that your Broccoli is well coated. In the meantime, when your water is boiling again, add your pasta. Cook your pasta to al dente. While your pasta is cooking, your Broccoli should continue to cook for 5 minutes more. The Broccoli should be soft. At this point, take a cup of your pasta water and add it to your Broccoli. This cooking method, will help your Broccoli adhere to your pasta when mixed. The starch from this addition will help the Broccoli develop into a nice creamy, consistency. Boil away some of the liquid until just a few teaspoons is left in the pan.

Drain your pasta and toss in the pan with the Broccoli. Add more olive oil if necessary to the dish before serving.
Buon Appetito!

Polpettone Alla Toscana~Tuscan Meatloaf

2013-01-04T06:55:00.000-06:00

I always hated Meatloaf growing up. I can't seem to remember my reasons. My husband loves it. He has been begging me for 21 years of our marriage to make him meatloaf. I finally gave in. I called my mom only to be told " why would you make something you never liked?" I informed her I was turning over a new leaf. I wanted to give it a try. After careful thought, I gave in, followed her directions and added some extra pancetta. To my surprise what transpired was something fabulous. A fabulous connection between the Cook and food. I am now convinced I was missing out on 21 years of goodness. She reminded me you can never go wrong with a classic recipe. Buon Appetito~!

Ingredients: This recipe makes enough for 6 portions

1 pound of ground beef

1 pound of ground pork or veal

2 eggs slightly beaten

1 cup parmigiano Reggiano

2 teaspoons of salt for your meat mixture

2 teaspoons of pepper

1/2 cup chopped parsley

1/4 cup chopped proscuitto or pancetta (If you are using pancetta, or bacon, cook it slightly first to release the flavor, drain your fat away and add your bits of pancetta to your bowl)

2 cups chopeed ciabatta bread crumbs, soaked in milk and drained

salt and pepper to taste for your plate

One 14 oz can of tomatoes diced in their juice mixed with one cup water

One cup of white wine (optional)

3 tablespoons of olive oil for searing your meatloaf

Preheat your oven to 350 degrees.

Mix all the ingredients by hand until well incoorporated in a large, deep bowl. Place 3 tablespoons olive oil into a baking pan and set aside Place your polpettone in your pan in a rounded fashion. Mold into a long form. Place in the refrigerator for one hour to set. Remove from refrigerator. Heat your olive oil in your pan to medium heat. Carefully place your meatloaf in the pan (oven proof baking pan), and sear all sides being careful not to burn. When browned, add one cup white wine. When reduced by half, add your 14 ounce can of sauce mixed with one cup of water. Bring to a slight simmer. Turn your heat off and carefully place in oven for 45 minutes on bake. Bake for 45-50 miniutes. Remove from oven and let cool. Slice when cooled. Carefully transfer your meatloaf to a serving platter. Reduce your sauce on the stove until thickened. Slice and pour your sauce over your meatloaf. You can even make some pasta and toss with that fabulous sauce. Buon Appetito!

Daddy's Pinoli Cookies

2012-12-16T09:11:00.001-06:00

Special note: As many of you have heard, my Dear Father, Rito Cioffi of Scarsdale, New York, passed away from Heart Failure complications on November 18, 2012. Only a short month ago, he had asked me to make these cookies for him at Christmas. Strange that I have never made these cookies before. They are so readily available in the New York area and my Uncle is in the Pastry and cookie business. He still insisted I make them. I promised I would, so here they are. There is a sense of peace for me that comes from life's simple pleasures. He told me that day, they will make us feel better. Who knew? These are for you Daddy! I will be making them again upon my Mother's arrival on Thursday. I can't Wait. Buon Natale! Merry Christmas!

Ingredients:
8 ounces almond paste Made fresh or available out of can (See previous post on Home Made almond Paste). DO NOT USE THE TUBE VARIETY.
1/2 cup all purpose
1/2 cup confectioners sugar
1/2 cup white sugar
approx. 8 ounces pinoli loose in a bowl
2 large egg whites
Method:
In a bowl of a food processor, pulse your almond paste a few seconds to break apart. Then add your sugars and pulse. Cover the top of your bowl while you do this for a few seconds. Slowly add your egg whites with your machinue running on low. In a few seconds, notice your mixture softening and creamy. Set aside for few minutes in the refrigerator if it looks to creamy. You should be able to pick it up with your fingers. If yo yu can't, add some more flour. It's very forgiving. Wet your hands some. Using a tablespoon, scoop up some of the mixture. Using your hands, roll lightly and flatten. Pass the cookies in the pinoli. The pinoli will stick to the cookie. Don't worry about the mess. They will not burn if you keep an eye on them. Place on a parchment lined baking sheet / several inches apart. I made about 20, 1-1/2 inch cookies.
Bake in a 300F, preheated oven for 25-27 minutes. The bottoms should be golden, but your tops should be a lighter color. You will also notice a slight crackling of the cookie itself. Do not worry, let cool and Enjoy!
Pass the Amaretto please!
(Please watch that cooking time, as ovens will vary).
Thank you to Italian Food Forever for the Reminder and a great recipe post that made me give this a test and a try. I have tweeked it just a bit. You know how I love tradition here at Sunday at the Giacometti's. This recipe can be made Gluten free too. Omit the Flour entirely if you like. You will not get a fluffy cookie, but it will still be delicious. Buon Natale!

Pane di Nonno (Grandpa's Italian Bread)

2012-12-13T06:54:00.000-06:00

It was a ritual for my grandfather to bring to our home every Sunday some Panella bread. Bakeries on Sunday were always open.  It was a ritual for so many to stop on Sunday morning after church at the Bakery to pick some fresh bread up  before the traditional Sunday lunch. Not much was available as far as Italian bread was concerned in the local supermarkets in the 1970's, even in New York. Local bread bakeries began expanding their territories and delivering to the local markets in the early 1980's. Not ever locality was included as there was only so much supply to go around. Most bakeries would run out early on Sunday morning having sold their supply.    We had almost nothing in Scarsdale, New York, except the local bakery, which was french and not acceptable as they did not carry the Panella bread that we were accustomed to having on the table.    My grandparents lived for years on 116th street and 1st avenue in Manhattan, where Italian bakeries in the 1970's were plentiful.    My grandfather would arrive so proudly, carrying his bread bag,  as if he himself had baked it. We would never have a bread plate at the family table, but a lovely Sunday tablecloth, cleaned and pressed for the weekly event. My grandfather would strategically place the sliced bread at the table with such elegance and grace you didn't dare touch it before lunch. I must confess, that when he wasn't looking, I would get myself a piece and run out of the kitchen!
I learned to make this recently quite by accident. I came across several recipes on the subject and this sounded so interesting,   I just had to experiment some and try it. I had not come across any good bread   livng here in the Deep South. For anyone who is craving that long lost Italian bread, and who doesn't have the luxury of living next door to an Italian bakery today, its worth a try. I must admit, living in Tupelo, Mississippi has made me just a little more daring.  This will transport you back in time.

Ingredients:
You will need one food processor for combining your ingredients. It can be combined by hand. It does not require as much work as you might think. Fit your food processor with a dough hook.
One Dutch oven with lid, knob removed.
3 cups of good quality unbleached flour
1 teaspoon salt
2 teaspoons active dry yeast
1 cup plus approx. 1/2 warm water (warm to touch)
1 tablespoons olive oil
2 tablespoons of Cornmeal
Cooking time: One hour
I have tested many bread recipes. This by far gives the best result. It is rather important that you use a heavy cast iron pot to achieve the best result. i like to use the food processor method for combining ingredients. It can be done by hand~ This is my favorite as it can be prepared in such a short time and then left to rise in a warm corner of the kitchen while one is out for the day~ While one is preparing dinner it can be placed in the oven and be ready in one hour~
Combine yeast and 1/2 cup warm water in bottom of food processor bowl and pulse to combine. Bubbles will form.. Let stand 5 minutes.
Add another 1/2 cup water, salt, flour and begin mixing. add your remaining water. Add your flour and Mix. You will see that within 30 seconds your flour will begin to come away from the sides of your mixing bowl and sticky ball will form.   If it still looks dry, add your remaining water a drop at a time. If you are unsure, remove the lid and press the dough.. it should be somewhat sticky. It should look rather elastic. Do not worry if a complete ball is not formed. Place flour on your hands and remove from bowl onto a floured surface. Fold over 2 to 3 times into a ball. You should see a sticky and smooth consistency. Do not worry if its sticky.
Place in a bowl large enough for the dough to double in size~On a paper towel add some olive oil and brush or gently rub your bowl with it. Place your dough in the bowl. Brush  the remaining oil over your bread dough.
Cover with plastic wrap and towel.
Place in a dark, warm place like inside a kitchen cabinet. Let rise for 8-12 hours. .The longer the better. Overnight is good.
Take you covered pot and place in oven at 450 degrees and bake. You need to warm up the pot you will be placing your bread in. The lid causes the air to trap and expand your bread while cooking. If you want the crispy, bakery texture, this will work~
8 hours later uncover, you should see it double in bulk. Do not worry about the bubbles This indicates your yeast is active and doing it's job. Roll out onto a floured surface. Fold over into a ball again (Should take a few seconds to do). Let rest on Counter. Pat down into a flatter
circle about 8 inches round.   Cover with a towel.
Be careful and remove your hot pan from oven.
Remove the lid. Be careful as it is very hot. Sprinkle one teaspoons of Cornmeal in your pan. Carefully drop your bread in pan. Do not worry if it looks like your pan is much bigger than your bread dough. It should almost fill the bottom of your dutch oven but only be several inches in height now. Your bread will expand.
Sprinkle teaspoon of Cornmeal all over your bread. Place lid back on pan and place in oven. Make sure your lid is tight fitting as you do not want the air to escape~
30 minutes with lid on.
Remove lid. You will see your bread has risen some and is light golden. Let cook approx 30 more minutes without the lid.    You will see the bread turn golden brown.
Remove from Oven. Carefully remove the bread. Let cool.   Use your fist to Knock on top of the bread. It should sound hollow almost. You will also hear the bread cracking as it cools down~ A very good indication of Success ~
Enjoy and Buon Appetito~