Proud Italian Cook

Plank Grilling with Cheese

2013-05-21T03:42:44Z

I’m a big fan of plank grilling, I love the subtle smoky flavor that the different woods infuse. I’ve planked salmon and other fish many times, also scallops and portobello’s but never tried cheese, until now. Wow, have I been missing out! I have to say this is a spectacular appetizer, just open up a few bottles of wine and let the party begin! This would be perfect to start off your Memorial Day weekend BBQ’s.
Whatever flavor board you decide to use just make sure you soak them really good, I went with cedar and maple since I wanted to do a a sweet and savory version. Make sure you anchor the boards under the water, I soaked mine for 3 hours and I never got a flare up thanks to Outdoor Gourmet, they have great products! I had every intention of using some sort of an Italian cheese for my first try, I already knew that a wheel of Brie would work but I was afraid I might have puddles of cheese dripping down the board. I wanted a cheese that was a little more sturdier so I asked my cheesemonger who gave me quite a few suggestions one being a special romano, but then he insisted I try this Brun-Uusto cheese from Brunkow Cheese in Wisconsin. It’s known as a “bread cheese” because the crust on the cheese is similar to toasted bread. He just went on and on how good it was, and he was right!

If you can’t find this cheese in your area you might want to try a halumi type, but if you live in the Chicagoland area this cheese will be available at Whole Foods, Standard Market, farmers markets and possibly Trader Joe’s, although I can’t confirm that.

It’s meant to be eaten warm and is delicious with sweet or savory toppings.

I purchased everything so it was easy to put together, I bought a jar of sour cherry preserves for the sweet topping and for the savory I picked up a container of sundried tomatoes that were tossed in olive oil, garlic, oregano and capers. I toasted a loaf of crusty bread and bought assorted crackers and a brioche toast. This cheese melts perfectly, it doesn’t ooze out all over it stays contained but yet it’s still creamy and soft with a nutty flavor and the cedar infusion takes it over the top! Crusty toasty bread, warm creamy cheese plus savory tomatoes makes this a match made in heaven! For the sweet version I used a maple board which added a delicate smoky flavor to the warm cheese.

The sour cherry topping combined with the nutty warm cheese spread on brioche toast was truly amazing! I think this was my favorite!

I hope I inspired you to plank some cheese. Happy Grilling!

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Veggie Bundles Wrapped in Phyllo

2013-05-15T19:05:14Z

This is such a great lunch or even a light dinner. You could use leftover veggies either roasted or grilled and all you’ll need is a box of phyllo, a little bit of cheese and some muffin tins. Crunchy on the outside with cheesy flavorful veggies on the inside.

It’s an individual take on something I make quite often at my house, which is this.
I always have roasted veggies in my fridge and now that the weather is staying warm I’ll be stocking up on grilled instead. Any combination will do, use whatever you like, you’ll only be using 1/2 cup per muffin.

In the past I was always afraid to use phyllo dough, but now I never go without a box in my fridge and use it for both sweet and savory dishes. I love to work with it because it’s so forgiving. My kind of dough!
I also like the free form look of the finished product, no matter how you fold the phyllo up over the veggies it always looks pretty in the end. Serve with a nice salad and some roasted red pepper sauce on the side, so good!

Veggie Bundles Wrapped in Phyllo

Ingredients

precooked grilled or roasted veggies of your choice
5 sheets of phyllo
1 cup of shredded cheese like asiago, mozzarella or fontina
olive oil for brushing
roasted red pepper sauce or marinara for swiping bundle in
muffin tin
makes 6

Instructions

Lightly oil muffin tins.
Layer 5 sheets of phyllo on top of each other brushing olive oil on each individual sheet.
Cut into 6 squares.
Press one square into each muffin cup and fill with 1/2 cup veggie mixture.
Top with grated cheese, then fold over the corners to secure filling.
Brush tops with olive oil and sprinkle with cheese.
Bake at 375F until golden, around 30 minutes.
Cool for 5 minutes, then serve warm or at room temperature.
Best eaten same day or otherwise reheat in a 400F oven until crispy again.

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Grilled Potato and Asparagus Napoleon

2013-05-07T02:40:52Z

I’m so happy grilling season is back in full force! This is one of the things I made recently, Grilled Potato and Asparagus Napoleon, it’s the perfect side dish for all your summer grilling events.

Grilled asparagus, grilled red pepper slices, creamy and slightly tangy goat cheese layered between grilled potato slices topped off with nicoise olives and a rich balsamic glaze to swipe it all in. I spoke about Mandarano Balsamic Glaze before, it’s a staple in my kitchen, I use it all the time and many times on this blog. I adore it and highly recommend it!

Once you get a bottle you’ll never want to be without, it’s that good! Good news, all my readers will get a discount at checkout using the code, PIC.
I did three stacks of potato slices here but two stacks would work as well especially if your serving a bunch of other side dishes. It looks impressive, the flavors are amazing, it’s a win, win!

Grilled Potato and Asparagus Napoleon

Ingredients

Amounts will vary depending on how many you will be making and whether you have a 2 or 3 high stack. This will be a guideline.
I used large baking potatoes which need to be precooked until tender but not mushy. You could either steam, boil or bake After they are cooked cut off the ends and make 1/2 inch slices. Brush slices with olive oil then finish cooking on grill for a few minutes. Be sure to get some nice grill marks!
Asparagus, pre grilled and cut into 1 inch pieces
Goat cheese log, cut into rounds
Red pepper slices, pre grilled
Nicoise olives and balsamic glaze for finish
Light vinaigrette or fresh lemon olive oil dressing

Instructions

Have everything ready for assembly,
Potato* goat cheese round* red pepper slice* asparagus pieces* a few olives.
Drizzle layer with either a light vinaigrette or fresh lemon and olive oil dressing.
Repeat!
When napoleon is made, garnish with more dressing, olives, asparagus pieces and a healthy swirl of luscious balsamic glaze around the plate.
better served either slightly warm or room temperature.

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Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

2013-04-29T17:01:21Z

Have you ever been instantly attracted to the title of a recipe? It happened to me the second I read the words olive oil and Chardonnay pound cake, and ever since I’ve been obsessing about making this cake!

I’m so glad my obsession turned into a reality because we loved this cake! It’s super moist from the olive oil with hints of chardonnay throughout, and the glaze was bright and bold. A very special cake for a special occasion, this would be a wonderful addition to your Mother’s Day table that would cater to all the adults.
And the best part is it’s such a breeze to make! Easy prep with few ingredients, my kind of baking! It’s a nice bubbly batter created by the chardonnay addition and you can actually smell the chardonnay as it’s baking in the oven, your kitchen will smell so good! I found this recipe on the Jordan Winery website, the original recipe finishes the cake off by brushing it with cognac, I wanted to try something different. Since chardonnay has notes of citrus and vanilla I decided to make a glaze using the zest of a lemon, lime and a mandarin orange along with vanilla. If I do say so myself I think the glaze took this cake way over the top! The flavors all blend amazing together, this is a cake for special summer events. It’s golden brown with a nice moist crumb and the chardonnay and citrus compliment each other perfectly. It’s very impressive! I will be making this cake over and over again!

Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

Ingredients

3 eggs
1 1/4 cup sugar
1/3 cup good extra virgin olive oil
1/3 cup chardonnay
1 1/2 cup unbleached white flour
2 teaspoons baking powder
1/8 teaspoon kosher salt
FOR THE GLAZE
2 cups powdered sugar
the zest of 1/2 a lemon, lime and mandarin orange
1/2 teaspoon vanilla
Squeeze the juice of all 3 citrus fruits until you get the right consistency for your glaze, slightly thick but still runny.

Instructions

Preheat oven 350 degrees F. Butter a 9-inch cake pan, I used glass.
With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add extra virgin olive oil and chardonnay. Stir to combine.
Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
Let it cool down a little before you pour the glaze on, cake should be warm but not hot.

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Spring Green Pasta with Parsley Walnut Pesto

2013-04-22T18:09:49Z

The spring weather reached havoc here in the midwest with major flooding all around us last week. As I drive through my neighborhood I see piles and piles of peoples belongings in dumpster after dumpster, many homes are uninhabitable just a few blocks from me, one of them a close friend of mine. For some reason my house was spared and not a drop of water came in. I feel guilty and grateful all at the same time.
Yesterday was a comfort food kind of day, something simple and easy but full of bright flavors. The key to this pasta dish is the parsley walnut pesto. Fresh parsley, toasted walnuts, grated parmesan cheese, garlic, lemon zest and juice all swirled with extra virgin olive oil, you could slather this on anything and it would be good!

I decided to slather it all over spaghetti along with strips of yellow squash and zucchini, peas, asparagus and spinach. This is what I call cozy and delicious spring comfort food!
The pesto clings to the warm pasta, every bite has intense flavor!
Toasted walnuts and shaved parmesan tops this dish off, all you’ll need is a bowl and a fork!

Spring Green Pasta with Parsley Walnut Pesto

Ingredients

For the Parsley Walnut Pesto
2 cups fresh parsley
1/2 cup toasted walnuts
1/2 cup grated parmesan or romano
2 garlic cloves
zest of 1 lemon
juice of 1/2 lemon
pinch of salt and pepper
1/2 to 3/4 cup of olive oil
For the Pasta
1/2 lb. spaghetti or linguine
2 medium zucchini julienned
1 yellow squash julienned
1 lb. small asparagus cut on the diagonal
1/2 cup of peas
a good handful of fresh baby spinach
reserved 1/2 cup of pasta water

Instructions

For the Parsley Pesto, place parsley, garlic and toasted walnuts in food processor bowl, pulse until well incorporated. Add in remaining ingredients and process until you get a nice smooth consistency
For the pasta, prepare your squash first by making thin strips julienne style, you can do this with a mandoline, a julienne vegetable peeler, or by hand cutting planks and then making the strips with the tip of your knife like in the photo above. When finished, quickly saute until slightly wilted, a minute or two.
Saute the peas and asparagus together in a little olive oil just until al`dente tender. set aside.
Cook pasta and reserve some of the pasta water. When finished, toss hot pasta into a large bowl along with all the other vegetables, the peas, asparagus, squash and spinach. Add 2 or 3 heaping tablespoons of the pesto, adding more if needed and to your taste. If you want to thin it out add some of the pasta water.
The leftover pesto keeps well in the fridge.

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Italian Sauces, My Way – The E-Book!

2013-04-17T01:56:21Z

I always had a passion for cooking. I remember way back to my high school days in public speaking class when our first assignment was to give a live presentation on something that excited us: the topic I chose was, “How to Make an Italian Salad.” It turned out to be a big winner, I fed the whole class and got an “A”!Fast forward as a young bride where my skills in the kitchen didn’t always produce such flawless results, like the time I almost landed my dear husband in the hospital due to my lack of cooking talents. Ahem.

When I became a new mother, convenience foods were all the rage and quite often Hamburger Helper would be served on my dinner table, but deep down inside I was determined not to feed my family from a box, instead I honed in on the recipes of my past, recreating those smells in the kitchen that were near and dear to my heart, the ones that I wanted to share with my kids, the ones that continue to link generations to one another no matter how much time has passed.

I wrote this book on Italian Sauces because to me they have always been the foundation for so many memorable meals. I encourage you to use this book as inspiration, a guide or reference book to help you showcase your own special food traditions!

The recipes I’ve included are not complicated or fussy, they’re user friendly plus you can have the confidence that they’ve been tried and tested over the years to make sure they came out just right! I like to say I worked out all the kinks for you. I also took into consideration the very busy lifestyles of today by creating shortcuts for those who want a quick homemade dinner instead of take out during the week, using fresh ingredients and things you have on hand.

When time is not an issue and you crave that slow cooked meal, I’ve given you personal family favorites, traditions from my home, because honestly, nothing beats a huge pot of sauce simmering on the stove all day, the smells enticing you with anticipation of the meal ahead.

This book, a collection of some of my favorite sauces as well as some of the dishes you’ll be using them with, will provide you with all that you need for creating a special dinner for guests, a romantic meal for two as well as the ultimate comfort meal for one, whether you’re a beginner or a seasoned cook.

What People are Saying…

The kitchen is the heart of the home. Take these recipes and put your own twist on them, you can never go wrong! Cooking is about having fun in the kitchen, getting creative, making memories and sharing with those you love. I hope you enjoy Italian Sauces My Way!

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Grilled Meatballs Stuffed with Fontina and Some Exciting News!

2013-04-10T16:24:03Z

This past weekend the weather finally felt like spring so it was time to clean the grill and fire it up for the first time since winter.
I decided I was going to try grilling meatballs, I’ve been wanting to try it, something different. I mixed them up the way I always make them minus the breadcrumbs. I cubed up some Fontina cheese and placed a hunk right in the middle. For my grilled meatballs I used ground turkey because that’s what I had, but you could use any ground meat mixture that you like. Just make sure your grill is nice and clean, rub some oil on the grates and because I used ground turkey I sprayed my meatballs beforehand with olive oil. I had no fancy gadgets I just plopped them right onto the grill, but here’s the thing, don’t get anxious and start moving them, let them form a crust on the bottom. For extra precaution I checked the bottom using a sharp edged spatula before I flipped them over.

I have a gas grill and I put all my burners on low. I made a roasted tomato and garlic sauce to serve with my meatballs, a great combination that enhanced all the flavors of the entire dish. We loved how they tasted! The slightly smokey flavor the grill added was a plus along with the nice crispy outer crust that formed. Moist and flavorful inside with gooey Fontina cheese oozing out. This would be great for a party, you could even make them as kabobs!

And now for my exciting news! I wrote an ebook/cookbook! I can hardly believe it myself but I really did! Within a couple of days I will be releasing it here on my blog. So please come back and read all about it, I can’t wait to share it with you!

Ironically, and I didn’t even plan it this way, both my favorite meatball recipe and the sauce I made here will be featured in my ebook. So feel free to use your own special meatball recipe along with your favorite sauce, but I really encourage you to make some meatballs on the grill next time next time you fire yours up, I promise you will love them!

If you haven’t already done so please “like” my Facebook page or share my post over there, I’ll be giving away 10 copies to my Facebook friends. In the very near future I’ll also be having a giveaway right here on my blog for some free copies.

Thank you all for your support!

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Spring Vegetable Frittata with Brie

2013-04-03T16:29:03Z

Over Easter weekend I made three different frittatas, one with potatoes and eggs and another with every vegetable you can think of, but this spring vegetable frittata is by far my favorite one of the moment!
Everything about it reminds me of spring, fresh shaved asparagus, tiny fresh peas and those cute baby zucchini. I also like to add in tomatoes and chopped green onion, delicate flavors that really pack a punch!

I always cook my frittatas in a nonstick oven safe skillet. My aunt taught me how to make frittatas, she never flipped them and neither do I, I tried it once and it wasn’t a pretty sight! The key is to let the eggs set in the skillet on the stovetop forming a slight crust on the bottom and then you finish it off under the broiler, but you can’t walk away, you have to keep opening the door and checking so as not to burn it!

I always flavor my eggs with grated parmesan or romano it gives a nice base for all of the other ingredients, and with the addition of Brie here it really takes it over the top!
By placing it under the broiler for a few minutes your frittata will become perfectly golden as well as puffy and fluffy and that’s exactly what you want!

While the frittata is still warm I like to dot it with additional brie cheese because it melts so fast and besides I love how it looks when it oozes out.

I served my frittata with fresh pea shoots tossed in a lemon and olive oil dressing with shaved parmesan. The perfect breakfast, brunch, lunch, or midnight snack!

Spring Vegetable Frittata with Brie

Ingredients

I used a 10" nonstick skillet
6 eggs
1/3 cup or more grated parmesan or romano cheese
2 tablespoons of water
salt and pepper to taste
olive oil to coat pan
4 asparagus shaved with a vegetable peeler
3 baby zucchini cut into rounds or the smallest zucchini you could find
1/4 cup of fresh or defrosted peas
2 scallions, sliced
5 or 6 grape tomatoes cut in half
3 oz. of Brie cheese, rind removed
parsley for garnish

Instructions

Beat your eggs in a bowl with the water, grated cheese, salt and pepper. Set aside.
Heat skillet on medium high with a nice drizzle of olive oil and very quickly saute the zucchini, asparagus, tomatoes, peas and scallions. Leave half of the veggies in the pan, remove the other half.
Pour in egg mixture and reduce heat to medium low and let the eggs set so it's not so runny, then place the rest of the veggies all around with half of the Brie.
Make sure your broiler is on and place the whole oven safe skillet under it, this will not take long, a few seconds maybe a minute or so, keep checking, sometimes I turn the pan to make sure it is evenly cooked.
When frittata is nice and golden remove and dot with the remaining Brie and garnish with parsley.
You can eat this hot or at room temperature.

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Limoncello Cookies Made From Homemade Limoncello

2013-03-25T20:59:03Z

Oh my, I’m so excited to share this cookie recipe with you! If you don’t have a bottle of limoncello in your home right now please go out and get one so you can make these cookies for Easter. Let me see if I can describe them to you, buttery, crunchy, refreshing, bright with an explosion of lemon flavor! The perfect cookie to welcome in spring.
Fortunate for me I still had a bottle of homemade limoncello that my daughter, her friend and her cousin made back in September. It was quite a project and fun for me to watch since I’ve never ever made it myself. Much planning went into it beforehand, she was on a mission to find the best organic lemons she could find, lemons free of chemicals and wax because the peels would be soaking in alcohol for weeks.
Peeling the yellow skins off the lemons take time and patience, it’s something you can’t rush because you have to be careful not to get any of the white pith beneath it otherwise your end result will be bitter, and you don’t want bitter limoncello. Their goal was to have it all completed and ready to sip for the holiday season. I’m happy to say they reached their goal.

As you can see even her dog was there for moral support!The essential oils of the lemon peels infusing with the alcohol is such a dynamic combination, creating the most vibrant liqueur. I don’t want to sound like a bragging mother but this was the best limoncello I’ve ever had! It tasted so fresh with a wonderful smooth finish to it. After giving out some bottles as gifts they now have people begging them to make more. I hoarded one last bottle, it was hidden away in my freezer, making limoncello cookies was a good excuse to bring it out! Of course I had to sip some while I was baking! Look at that color, liquid gold, slightly thick and perfectly sweet. It screams blue skies and sunshine!The limoncello is mixed right into the frosting so with every bite you take you’ll have a burst of lemony flavor. I promise you, these will be devoured if you make them for Easter, but you need to double or triple this recipe for sure!
The dough is shaped into a log then refrigerated for a while, sliced and baked. I tried to shape my log into an oval so they would look like eggs, or you could just cut them rounds.Melt in your mouth goodness! Happy Easter to all!

Limoncello Cookies Made From Homemade Limoncello

Ingredients

1 1/4 cup flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
grated lemon zest of 1 lemon
ICING
1 1/2 cups powdered sugar
5 tablespoons limoncello
1 tablespoon lemon juice
zest of 1 lemon for garnish on frosting

Instructions

In a medium bowl, combine salt and flour. Set aside.
With a mixer cream together butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined, then vanilla and the zest.
With mixer on medium low, slowly add the flour/salt combo. Mix until the flour starts to incorporate. Don't over mix, cookie will be tough.
roll dough into a 2"x 12" log, ( it will be soft at this point) or oval to resemble eggs. Cover with plastic wrap and refrigerate for at least 2 hours. ( refrigeration is key, dough needs to be firm).
When ready to bake remove wrap and slice dough into 1/3 thick cookies, place on parchment and bake at 350 for 13-17 minutes. You want the edges to become golden. Cool before icing on wire racks.
FOR THE ICING:
In a medium bowl, combine powdered sugar, limoncello and lemon juice. Stir until fluid but thick.
Brush or dip cookies into frosting, garnish with zest and allow to dry about 10 minutes.
Makes 24 cookies but I would double or triple this recipe!
Recipe adapted from, In Sock Monkey Slippers

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Pizza Bread

2013-03-20T14:47:23Z

Soon after a dear cousin of mine past away, family members handed down to me an old metal box containing priceless recipes of my aunt, their mother, it was like I won the lottery!

A simple gray slightly rusted box stuffed full of yellow stained index cards, some typed but the majority handwritten treasures by my aunt. I spent some time going through them all recently, what I found were decades of her cooking, some magazine and newspaper clippings, but in between it all were some of our most cherished family recipes. Needless to say it brought back many happy food memories of my childhood. I also came across some unfamiliar recipes that I couldn’t wait to try.

Like this pizza bread recipe, sort of a vegetarian version of sausage bread, something we would have each year at Easter time when I was a kid. Pizza bread mimics the makings of a pizza but it actually gets rolled up and baked as a savory bread.

You can make your own pizza dough which is provided in the recipe or buy a good quality one like I did to make it really quick.

I made the filling exactly as the recipe stated but you can certainly be creative and add other ingredients or change up the cheese to make it your own.

Make sure to leave about a one inch edge all the way around free of sauce to make the rolling and sealing easier. After all the filling is placed on the dough your going to roll it up jelly roll style. Brush the top with olive oil, sprinkle with romano cheese and crushed black pepper.

The smell in my house was amazing and it lingered for a few hours, much better than potpourri! Just make sure to let it rest before you cut into it with a serrated knife.

This is a keeper, thank you Aunt Eileen!

Pizza Bread

Ingredients

DOUGH
1 small cake compressed yeast
1 cup lukewarm water
4 cups flour
1 teaspoon salt
2 tablespoons olive oil
FILLING
1/4 cup olive oil
1 clove garlic
1/2 onion, minced
1/2 teaspoon of dried oregano
2 cups of canned tomatoes
1 1/2 cups of shredded mozzarella
1/2 cup of grated romano cheese
salt and pepper

Instructions

For the DOUGH, dissolve yeast in water, make a well in flour and add yeast mixture. Knead for 10 miniutes, add oil and knead until smooth. Place in bowl cover with wax paper and towel and set in a warm place. Let rise for about 2 hours. Spread dough in a circular shape about 14 inches in diameter
For the FILLING, saute garlic and onion in oil. Remove garlic and add tomatoes, salt and pepper.cook over medium about 20 minutes, crushing tomatoes with a slotted spoon. Let it cool then cover dough with sauce.
Arrange mozzarella over the tomatoes. Sprinkle grated cheese and oregano on top. Roll pizza like a jelly roll and place on a greased cookie sheet sprinkled with corn meal or polenta.
Bake in a 425 oven for 10 minutes. Lower oven to 375 and bake for 35 minutes more.
NOTES;
I opened one 28oz can of whole tomatoes and just used the tomatoes without the juice.
I crushed the garlic and left it in.
You could easily increase the mozzarella to 2 cups.

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