Let the Grilling Begin!

May 21, 2012 by 45 Comments
Memorial Day is right around the corner, here’s a few tasty ideas you might want to try.
First up, Chicken Flavored with a Mustard and Herb Paste.
Place 1 1/2 cups of loosely packed herbs of your choice into a food processor, I used parsley, basil, rosemary and thyme. Add 3 cloves of garlic, the zest of a lemon, salt and pepper then process to a fine chop. Add the juice of one lemon, a healthy glop of dijon mustard then drizzle in some olive oil until you get a thick paste consistency.
Now rub it all over your chicken, under and over the skin and let it sit for a few, then it’s time for the grill!
The end result is chicken flavored to the max!
When the chicken is done and resting you can make these Garlic Grilled Tomatoes, a recipe adapted from Steven Raichlen the BBQ king.
Cut your tomatoes in half crosswise, season with salt and pepper.
In a small frying pan add crushed garlic, olive oil and fresh thyme, cook til golden, take off the heat and add in grated parmesan cheese. Place your tomato halves cut side down on and oiled grill until you get grill marks, then turn them over with tongs and spoon the garlic cheese mixture on top and continue cooking.
This is a wonderful side for anything you might be putting on your grill.
You might also want to plan ahead and grill up some eggplant.
Then pair it with a caprese salad for another side or appetizer. Oh, this is so good!
Then finally, you have to have dessert! My go to, no brainer, quick dessert is a scoop of
 vanilla ice cream drenched with Amaretto and topped with chopped almonds, so simple and a hit every time!
Or you just might be in the mood for Limoncello drenched ice cream… To die for!
Enjoy your weekend!

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45 Comments Filed Under: Desserts, Poultry, Side Dishes, Summer, Vegetables Tagged: , , , , ,

Lemony Spring Risotto

May 13, 2012 by 16 Comments
All things green are the key ingredients in this risotto, baby zucchini, leeks, artichokes, asparagus, chives and peas. One bite and you know spring is here to stay!
The fresh peas and those cute tiny zucchini came courtesy of Trader Joes, the few asparagus and chives came right out of our garden.
Freshly grated Parmigiano Reggiano and a healthy dose of grated lemon zest highlights all the vegetables and compliments the whole dish!
 Ingredients
A cup of peas, 2 small leeks sliced, 4 asparagus spears sliced, 1/2 can of artichokes drained, baby zucchini, precooked ( I did mine for a couple of minutes on a grill pan) snipped chives and the zest from 2 small lemons.
You’ll also need 1 box of chicken or vegetable stock warmed up on the stove and 1 1/2 cups of  arborio rice, 1/4 cup of white wine and 3/4 cup or so of grated Parmigiano Reggiano.
Here’s what you do
Saute your leeks and some of the chives in a combination of olive oil and butter. Add rice and stir until coated then add wine and simmer on low until wine is absorbed. Start adding stock ladle by ladle until all is gone and absorbed. Fold in all your veggies, lemon zest and cheese adding salt and pepper to taste along with more chives for garnish.Enjoy!

 

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16 Comments Filed Under: Rice and Risotto, Spring, Vegetables Tagged: , , , ,

Mamma Agata’s Sausage and Red Pepper Pasta

May 7, 2012 by 170 Comments
Do you know who Mamma Agata is? Just in case you don’t, let me introduce her to you. Mamma Agata is a legend on the Amalfi Coast and Ravello. At a very young age her cooking talents were being noticed and shortly after, her name became famous among American movie stars and politicians.
Mamma Agata has cooked for Humphrey Bogart, Richard Burton, Elizabeth Taylor, Fred Astaire, and Jacqueline Kennedy just to name a few.Today you’ll find her still in the kitchen along with her daughter Chiara and son-in- law Gennaro right beside her, conducting classes in their cooking and wine school that is actually their private home. Their beautiful home sits on a clifftop, 1000 feet above sea level with a spectacular view of the Amalfi coastline.
This has been on my “bucket list” for years!
You can imagine my excitement when I received an email from Chiara asking me if I’d like to review their cookbook, pasta and olive oil. I couldn’t wait to open up the package the day it arrived. The cookbook was hand signed by all in the family and there were two different pastas, pappardelle and spaghetti, a bottle of their newly launched olive oil and a beautiful handwritten note from Chiara.
I was dreaming about the Amalfi for days! This is the actual view from their terrace! Wouldn’t you love to gaze out at this every day?
I can see why her school is called, ” The Hidden Treasure”.
 Mamma Agata, “Simple and Genuine” was a labor of love written by Chiara Lima, Mamma Agata’s daughter. She wrote the book to “save” her mothers treasures for generations to come, her experiences, recipes, secrets and techniques.
Their first cookbook, which was self published, has been honored with the” Gourmand Best in the World 2010 Award” coming in second in the category ” Best Easy Recipes”. This book is filled with mouth watering recipes, there are so many I want to make like her Lemon Chicken that has a wine and herb infusion prepared four days before the dish and her Lemon Cake which she is so well known for.
You can only order the book on her website, they ship all over the world, and each and every copy will be personally signed!
I couldn’t wait to try the pappardelle, so I decided to make the Sausage and Red Pepper Pasta from the book, following the instructions to cut the peppers not to thin and not to thick.
After sauteing the peppers ahead of time I added sliced onion and cooked until golden brown.  Mamma Agata likes to cook the sausage whole in a ring, then pierce with a fork, it allows the juices to flow in the pan and will enhance the flavor of the sauce.
The pasta is hearty, toothy, made with the highest quality durum wheat produced exclusively in Italy. The surface is slightly rough, perfect for absorbing your sauce!
After your sausage is seared you add in cherry tomatoes, fresh torn basil and a cup of fresh tomato sauce, I had some homemade marinara that I added to mine.  Remove the sausage, cut into slices and toss it all with your slightly under cooked pappardelle and allow it to cook a couple of minutes more in the sauce. The end result is amazing!
Before we devoured the main course we sampled the olive oil, very fresh tasting with a nice peppery bite!
If you’d like to have a taste of Mamma Agata’s kitchen you can order the pasta and olive oil . Remember, they ship all over the world!
One day, I know I will be sitting here!

 

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170 Comments Filed Under: Pasta, Vegetables Tagged: , , , , ,

Bakersfield

May 2, 2012 by 8 Comments
There’s a new dining spot in town and it’s called Bakersfield! Located in Westmont,Il. and created by the same folks that recently launched Standard Market, which happens to be directly across the street.
Recently I was invited to attend their soft opening.
Upon arrival I noticed the outdoor patio complete with a fire pit, fire place and a long communal table on one end. The day we were there it was cool and rainy out but soon it will be a great space to meet up with friends and dine al’fresco.
 Inside the restaurant the feeling is very contemporary and casual, with plenty of light and a welcoming bar area.
The kitchen is an open concept which I love, there’s something about seeing the hustle and bustle that goes on in there. Close and upfront seating is available where you can see the chefs in action preparing your food, I might have to get a seat there next time!
A beautiful floor to ceiling glass wine room situated in the main dining room.
The menu has something for everyone, meat lovers, fish lovers, vegetarians and those who just want to indulge!
We were a party of four and started by ordering three appetizers, the first one being the Housemade Guacamole, very fresh, with lots of lime and cilantro flavor throughout.
Next, we ordered the Crispy Thai Shrimp with a mango slaw that had just the right amount of heat, loved it!
Seared Beef and Goat Cheese on sushi rice, I could have made a meal out of that alone, so good!
I came with some serious meat eaters that day, in fact this family member of mine loves steak, she ordered the 72 HR Marinated Wood-Fired Cajun Ribeye. Her exact quote was, “I’m a real steak person and this is one of the best steaks I’ve had!” My husband had the same thing so of course I tasted it and it was like buttah! My only recommendation would be just a little more heat in your cajun spice.

Check out that Loaded Baked Potato! We shuttered at the thought of the calories and WW points!

The ribs were fall off the bone finger licking good!
Me, I ordered the Knuckle Sandwich, a buttery toasty roll stuffed with Maine lobster.
I’m glad everyone else was too busy eating because I didn’t want to share it with anyone! I will order this again.
I was a little disappointed when dessert time came around because as we were eating our dinners we kept seeing this very tempting Double Nut Brownie concoction going around and diners next to us told us we had to get it along with the Tres Leches Cake, unfortunately they ran out of both and the only dessert left was the Fried Oreos with vanilla custard, chocolate sauce and ice cream.
Now honestly, I didn’t think that would be something I would ever order… Boy was I wrong!

Open for business now, visit Bakersfield for some exceptional food!

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Caprese Ravioli with Roasted Tomato Pesto Sauce

April 19, 2012 by 59 Comments
Here’s a little appetizer I put together in minutes. I fortunately have access to good quality fresh pasta sheets so it made the process go really fast!
I pre-roasted grape tomatoes ahead of time, bought some fresh mozzarella balls and basil for my ingredients.
Now believe me, I like to make fresh pasta, but I can’t just make a little bit, it ends up being an all day project with tons of pasta and flour all over my kitchen, and besides I like to do it in the winter.
 So I’m grateful to purchase these neat little sheets all perfectly cut and ready to go!
I used a 3 inch cutter and was able to make about ten ravioli, enough for four people, about two each.
The perfect starter while your grilling up something!
Look how simple this is! Wet your cut pasta around the edges then place a basil leaf, a roasted tomato, (make sure it’s not too juicy) and top it off with a mozzarella ball.
Crimp them together with a fork close to the mozzarella ball so it doesn’t move around.
Boil until tender and then drain on a kitchen cloth, you don’t want them to be wet!
For a very quick sauce you can take some good store bought pesto like I did, add in a few of those extra roasted tomatoes you have, and a little lemon zest for freshness, mix together and spoon it all over!
 And if that’s not enough, drizzle your plates beforehand with the best balsamic glaze you can find, here’s mine.  Oh My!

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59 Comments Filed Under: Appetizers, Fresh Pasta Tagged: , , ,

Grilled Vegetable Tart with Phyllo

April 11, 2012 by 44 Comments
Have I told you how much I love using phyllo? It’s so forgiving and you don’t have to be so precise! It makes the most perfect, light and flaky, crunchy base for my grilled vegetable tart.
Grilled vegetables are a thing of beauty, I love all the colors, and the flavors are so enhanced by a simple brushing of olive oil and a sprinkling of salt and pepper. I try to grill them on a weekly basis then tuck them away in my fridge so I can incorporate them into my meals.
Once your vegetables are grilled this recipe is super simple. Grab a tart pan with removable bottom and brush with olive oil. Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan, no worries if it rips, you can patch it up and no one will ever know! Brush each layer with olive oil then sprinkle with grated romano cheese and fresh ground pepper. Do six or seven layers like that.
When you get to the last layer add slices of cheese, I used an aged Asiago.  Arrange your grilled veggies on top and place in a 400 degree oven until phyllo is dark golden and cheese is melted. Mine took around 20 minutes or so.
Garnish with fresh basil and shaved Parmigiano Reggiano!
I served my tart with a spicy arugula salad on the side, simply dressed with fresh lemon and olive oil.
Buon Appetito!

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44 Comments Filed Under: Savory Tarts, Summer, Vegetables Tagged: , ,

Italian Easter Bread

April 2, 2012 by 47 Comments
There are many forms of “Easter Breads” and every family has their own special recipe and tradition, some might be sweet and others might be savory.
In my family, Easter wouldn’t be the same without my mother and aunt making their traditional  “bostone” as they called it, Other names for this savory meat, cheese, and egg filled “pie’ would be pizza chena, Easter pizza, pizza rustica. I have no clue why they called it bostone but it’s probably because all the filling is encased within an eggy bread like dough.
This recipe is not for the faint of heart, there’s eggs galore, lots of meat and wonderful cheese, it’s meant to be made and eaten once a year, each slice is a meal in itself!
I was always told that the key ingredient in our Easter bread was the Tuma cheese, it binds everything together so well when melted, yet it still stays nice and chunky. In my area you can only find Tuma cheese at Easter time.
Many recipes you see on the web show a variety of meats used like salami or capicola and ham, but my mother and aunt always used straight up Italian sausage, preferably hot. Don’t be afraid to use hot sausage here because the filling is so dense you’ll hardly notice, it will just have a nice spiciness to it.
Where I purchase my sausage, the medium is hot and the hot is super hot, so I mixed them together and the heat was just right.
I would suggest prepping ahead of time, boiling your eggs, browning your sausage, chunking up your cheese and preparing the dough.
This recipe makes two very deep loaf pans filled to the brim, or one 9×13 deeper than normal pan, and believe me they are heavy! 
I love to slice it right from the fridge and eat it cold, other family members like to warm it slightly, either way it’s amazing and the smell just brings me back to my childhood!

Here’s the recipe.
Julie and Eileen’s Bostone

DOUGH
8 cups flour*** 9 eggs beaten***1T salt** 1 t. black pepper*** 1/2 cup of vegetable shortening*** water to get it to the right consistency.   Use a giant bowl and add flour, salt, pepper. Work the shortening in next, then add the 9 beaten eggs and mix until well incorporated, use water if necessary to make dough nice and smooth.
FILLING
4lbs of browned hot Italian sausage, casings removed***2lbs of Tuma cheese diced, if you can’t find it use mozzarella***1 doz hard boiled eggs, chopped***2 cups of Pecorino romano***3 raw eggs*** salt and cracked black pepper. Just mix everything together in one big bowl.

Roll dough out to fit in pan and let it overlap slightly, then add your filling pressing down and adding more. Save enough dough to place on top, then roll the sides up to meet the top. Brush with egg yolk for a beautiful shiny gloss.
Bake at 325 for around 1 1/2 hours or until very golden and hollow sounding when you tap on top. Place the pan or pans on a baking sheet to cook.

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47 Comments Filed Under: Pizza, Seasonal, Spring Tagged: , , , ,

Standard Market, Westmont

March 28, 2012 by 12 Comments
Over the weekend I had the opportunity to tour the new Standard Market that opened up in
 Westmont, IL, a suburb of Chicago. The minute you walk in you’re greeted by colorful, fresh produce everywhere, you just know you’re going to have a good shopping adventure here.
I have to admit I’d been to Standard Market five times already before the tour and was very happy with all the goodies that I purchased, so much so that I went back for more! The building is huge, a contemporary farmhouse feel with various departments throughout. They pride themselves on providing many local products to their customers.
They recently opened up a coffee bar within the store that features Intelligentsia Coffee. I sampled it brewed from a Chemex, a very pure method of brewing.
If you don’t feel like cooking, take home some Chicken Vesuvio from the hot foods station, complete with potatoes and peas all for under ten dollars!
The wine, beer and cheese department contains over 500 wines, including 150 selections under $15. More than 150 cheeses and 150 beers from around the world, with a strong focus on American artisanal offerings.
I love the bakery, over thirty five varieties of artisan breads, everything made in house from scratch, the perfect place to pick up something for a special occasion or just to satisfy your sweet tooth.
 Don’t leave without grabbing the coconut cake, either a slice or the whole thing, with passion fruit on the side. To die for!
The deli offers chef inspired prepared foods as well as the classics, olives and high quality deli meats.
Samples from the butcher shop!
Their meat department is phenomenal, everything I tried so far I loved, this is where I got my tomahawk pork chops I featured in this post.
The fish market offers fresh whole fish and seafood that is flown in daily from around the world, already tried several things, I just love their salmon.  Fish is available whole or in fillets, all cut down on site, there’s even a sushi station.
This is some good coffee!
I’m so grateful to be able to buy good quality fresh pasta, all made in house. Check out the price! I’ve bought the lasagna sheets twice already and used them in my post on Little Lasangas.
Also there’s a wide variety of  homemade soups and sauces available, you won’t be finding
Campbell Soup here anywhere!
Standard Grill offers lunch and dinner daily.

If your in the chicagoland area I highly recommend a visit to Standard Market, a welcomed fresh approach to food shopping. Credit only, no cash!
Standard Market and Grill
333 East Ogden Avenue
Westmont

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Farfalle Pasta Salad to Welcome in Spring

March 20, 2012 by 24 Comments
We can officially now say that winter is behind us and spring has arrived, and this is the perfect salad to usher in the warm weather!  Farfalle pasta, tender asparagus, cherry tomatoes, baby arugula and pecorino and pepper roasted chickpeas.
I love the gourmet food section of HomeGoods I always find something good there, the minute I saw these cute colorful butterflies I knew I’d be making a pasta salad so I quickly grabbed a couple of boxes, don’t they just scream spring? The pasta is made with all natural ingredients too, red beets, red bell pepper, spinach and tumeric, no food coloring at all. 
Boil gently for 10 to 12 minutes then spray with cold water to cool down.
Slice cherry tomatoes in half add 1 crushed garlic clove, a healthy dose of olive oil, fresh chopped basil, salt and pepper, as it sits for a while the tomato juice will mingle with the oil and this will become your dressing.
For the roasted chickpeas I used one can that was drained and patted dry then tossed on a baking sheet with olive oil, lots of cracked black pepper, salt and a healthy dose of pecorino romano. Roast for around 15 minutes at 400 or until golden. 
I cut the asparagus at a diagonal and roasted them for a few minutes, tender but al’ dente. Just toss everything together adding more olive oil, basil and grated pecorino romano.
For this version right above and below I added in julienned zucchini and sliced olives for added flavor and texture.
Either way, I’m sure you’ll enjoy!
Buon Appetito

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24 Comments Filed Under: Pasta, Salads, Spring, Vegetables Tagged: , , , ,

Limoncello Tart with Amaretti Cookie Crust and Blueberry Blackberry Sauce

March 13, 2012 by 54 Comments
I have a fondness for limoncello, that sunny, refreshing, sweet, lemony flavored liqueur from Italy, I love to sip it icy cold straight out of the freezer from a small delicate glass.
I also love it in desserts, like this tart.
Amaretti cookies make the perfect base for this tart and paired with the lemon filling, it’s a match made in heaven! Just whirl a package of amaretti cookies in your food processor and drizzle in some melted butter until it all comes together and you’re able to pat it into a tart pan.
The cookies are sweet enough so I didn’t add additional sugar, for a 7oz bag I used 6 tablespoons of melted butter which fits nicely into a 9″ tart pan.
Have your oven set to 350 and pre-bake your crust for 5 minutes, then let it cool.
The filling is simply, 2 egg yolks, 1 can of sweetened condensed milk, 1/4 cup of fresh squeezed lemon juice, 1/4 cup of limoncello liqueur and 1 tablespoon of lemon zest. Blend it with a hand mixer until creamy. Pour mixture into the cooled crust and bake for an additional 15 to 20 minutes, it should be firmed up but not overcooked.
While the tart is baking you can make this quick sauce by warming berries with a little sugar in a saute pan, add lemon zest for an additional boost of flavor. In just a few minutes the berries will break down and yield their precious juice!
After the pie cools down you need to chill it in the fridge! This is very important because the colder it is, the better it is, give it at least a few hours, I promise you it will be worth it!
Don’t be like me, I couldn’t wait!
Luscious!

 

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54 Comments Filed Under: Desserts, Pies Tagged: , , ,

Little Lasagnas with Tomato, Burrata and Pesto

March 5, 2012 by 26 Comments
This recipe was inspired by a photo I saw in La Cucina Italiana magazine, many years ago and although my version is much more simplified than the original, because I used some store-bought ingredients, I can assure you nothing lacked in the flavor department.

This recipe is such a hit each time I make it, it’s lighter than traditional lasagne and perfect for the summer months, and with creamy burrata adorning it, what’s not to like?

Being able to purchase fresh lasagna sheets and good quality pesto is key to the simplicity and taste, a quick 2 minute boil for the pasta then cooled down in ice water and patted dry.
The ingredients consist of fresh pasta sheets that are scattered with roasted tomatoes along with their lovely juice, dollops of store-bought basil pesto (not pictured here), grated parmesan or Pecorino, another drizzle of olive oil and of course the main character, burrata cheese!
little lasagnaslittle lasagna
You can do 2 or 3 layers at a time but I prefer three. You can assemble them on parchment paper that has been brushed with olive oil on a baking sheet, if you’re making quite a few, but I have made this several times since 2012  ( the 2 bottom pictures have been updated in 2019) when I first posted this and now I’ve come to love baking them in individual small casserole dishes.

I just oil the bottom and sides of the baking dish then spread a couple of spoonfuls of marinara on the bottom, then the layering starts.

Pasta sheet, roasted tomatoes with some of their juice, pesto, torn burrata and either Pecorino or Parmigiana sprinkled all over.

Because everything is precooked all you have to do is basically heat them through in a 450 oven until the burrata has melted and the edges are golden, somewhere around 15 minutes or so. Garnish with chopped basil and a few whole roasted tomatoes, ( because it gives a pretty presentation ) and serve immediately!

This is fantastic for a dinner party or a pretty quick mid week meal, just add a fresh green salad along with some crusty bread!

Buon Appetito!

 

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26 Comments Filed Under: Fresh Pasta, Pasta Tagged: , , , , ,

Stuffed Tomahawk Pork Chop

February 28, 2012 by 21 Comments
There’s a new market that opened up in my area and I’ve been like a kid in a candy store trying out  some of their different products and produce, cuts of meat, fish and fabulous bakery, I could go on and on about this place and I will at a later date as I’ve been invited to a private tour in a few weeks from now.
The first time I went I couldn’t resist the tomahawk pork chops that were sitting in the meat case, these things are huge, think Flintstone style, and resemble a small axe, hence the name tomahawk!
Berkshire pork is prized for it’s juiciness, flavor and tenderness, it’s the prime rib of the pork loin and  weighs in at around 1pound!
I never cooked one before but the minute I saw it I knew I was going to stuff it so I asked the butcher to cut me a nice deep pocket, which he happily did!
My stuffing consisted of crumbled feta cheese, sliced sun dried tomatoes packed in oil, grated lemon peel and chopped fresh spinach. I used my indoor grill pan to brown it first before I stuffed it then seasoned it with salt, pepper and a sprig of rosemary. I secured the opening with 3 wooden skewers then finished baking it in the same grill pan at 375 in the oven until meat thermometer reached 145.
This is very impressive and easily feeds 2 hungry people, and the flavor? Well all I can say is that it’s out of this world! Go try and hunt one down!

Buon Appetito! 

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21 Comments Filed Under: Meats Tagged: , ,

Roasted Salmon with Pan Seared Gnocchi

February 22, 2012 by 23 Comments
This is not so much a recipe, but by placing these components together you create a fabulous meal! If you read my blog regularly you know I love my roasted tomatoes, I make them simply by placing foil on a rimmed lined baking sheet then adding shaved garlic and a very generous amount of olive oil, salt and pepper over my sweet cherry, grape or Campari tomatoes, roasting them in a 400-425 degree oven.  The tin foil holds all that juicy, tomatoey, oily goodness that comes out, for fear any would burn off!
 For added flavor in this dish, capers and olives were tossed into the juice.
I always roast my salmon at 450 for 15 minutes, take it out and let it rest.
Have you tried pan seared gnocchi yet? I urge you to try it! I had leftover ricotta gnocchi in my freezer and right from the frozen state you saute it in a pan with melted butter and a drizzle of olive oil, the outside gets golden and crispy and the middle is soft. I learned this technique from watching Chef Jonathan Waxman in a live demo. It was the perfect companion for my salmon along with some sauteed spinach.
Don’t waste the tomatoes! Toss them in fresh green beans with roasted cipollini onions, a delicious side!

Buon Appetito!

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23 Comments Filed Under: Fish Tagged: , , , ,

Roasted Veggie Pasta for a Crowd

February 15, 2012 by 22 Comments
This is a nice choice for a buffet, a colorful combination of roasted veggies tossed with hearty rigatoni,  pasta. The best thing is everything can be prepped the day before including the pasta, and assembled the day of your party.
Bring everything to room temperature, mix it all together and warm it slightly in a low oven, it doesn’t have to be pipping hot at all!
The more colors the better, and the more the merrier with the veggies! I used red, yellow and orange peppers, cauliflower, eggplant, artichokes, green beans, onions, peas, cherry tomatoes and sliced garlic all roasted separately, according to their kind on baking sheets in a 425 degree oven drizzled with generous amounts of olive oil, salt and pepper.
I like to roast my cherry tomatoes along with sliced garlic and plenty of olive oil on top of foil so the juicy oil gathers together and doesn’t burn off on the baking sheet, that way you can toss that wonderful juice all in the mix as well.
Of course you’ll want to add handfuls of grated romano cheese, more olive oil, fresh basil and parsley to finish it off, tasting along the way to get the flavors just right!
I get requests to make this all the time for parties, it’s a welcome addition to a red sauced baked pasta, and it looks pretty too!
Buon Appetito!

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22 Comments Filed Under: Party Foods, Pasta, Vegetables Tagged: ,

Valentine’s Day Breakfast Ideas

February 10, 2012 by 12 Comments
Valentine’s Day is quickly approaching, wouldn’t this be cute to serve for breakfast? It’s so easy to do you’ll have it plated in no time!
I got the heart idea from Martha, the directions are here. I used good quality multigrain bread from a bakery and I sprinkled my eggs with a dry tuscan herb mix that I have, plus salt and pepper, along side it is applewood smoked bacon, our favorite!
They remind me of “Moonstruck Eggs” which I adore and make on special occasions, I did a post on them here.
And for you chocolate lovers out there, these triple chocolate scones are to die for, I only made them twice, they’re too dangerous to keep around!
Dutch-processed cocoa powder added to the dough along with white and dark chocolate chunks, need I say more?
Here’s the recipe!

 

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12 Comments Filed Under: Breads, Eggs, Seasonal Tagged: , , , ,

Making Calzone

February 5, 2012 by 23 Comments
Calzone, the perfect stuffed pizza folded over and baked, usually made as an individual serving and stuffed to perfection with various meats, vegetables and cheese, it’s the ultimate pizza pocket!
Start out with a pound of pizza dough, you can make your own or buy a good one, cut it into 4 equal pieces then let it rest to room temperature covered with a towel.
While your dough is resting you can get your filling ready, I like to use roasted veggies, always some spicy Italian sausage, precooked and sliced and a few different cheeses like fresh mozzarella, asiago and ricotta.
Oh, and some pretty green spinach and usually fresh basil I mix in with the ricotta.
Assemble your calzone with the ingredients of your choice, I made a vegetarian version and a meat one. Load your filling down the middle, not quite to the end, leaving some room for crimping. Take the top of the dough and fold it right over the filling to resemble a half moon, then crimp the edges.
Have your oven preheated to 400 degrees, then place the calzone on a baking sheet that has been brushed with olive oil and sprinkled with dry polenta or corn meal, doing this will ensure a nice crispy crust, and we like a nice crispy crust don’t we?
Make sure to brush the uncooked dough with olive oil, a little cracked pepper and a sprinkling of grated cheese before baking.

Bake for around 30 minutes or until a rich golden color develops. Warning!  Your house will smell amazing!

For my veggie version before each bite I swiped my calzone in some olive oil and balsamic glaze, crazy good!
The meat version was draped with warmed homemade marinara, the perfect companion.
Now go and make some calzone!

Buon Appetito

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23 Comments Filed Under: Pizza Tagged: , , , , ,

Winter Vegetable Torte

January 26, 2012 by 65 Comments
I love my spring form pans I use them for so many things, I think I have every size they make. They’re great for layering vegetables that are “glued together” with various cheese, as in this torte.
This recipe was born from small containers of roasted vegetables I had tucked away in my fridge, and one large sweet potato, and I must say it turned out mighty good, a different variation than my zucchini, eggplant version.
You can’t get a better side dish because everything is all contained in one flavorful wedge!

I started with very thinly sliced sweet potato, it makes a nice sturdy base to start off with. Then each layer a different vegetable which in the end it will make it look pretty when cut into a wedge. In between each layer sprinkle grated cheese and shredded cheese like mozzarella or asiago for the “glue” to hold the layers nicely together. End with another sturdy vegetable like sweet potato or even sliced butternut squash, top with a sprinkling of more cheese. 
I used a 6 inch spring form pan that was deep and allowed me to have many layers, just remember to press down in between, place the pan on a baking sheet so you won’t have drips in your oven when cooking and cover the top with foil. Roast at 425 for 20 minutes, then take the foil off and roast another 15 minutes or until the top is golden. Let it rest for 30 minutes or even longer before you slice it into wedges.

Use your imagination and the vegetables of your choice, here’s a list of what I used for my winter vegetable torte.
No doubt I will be making this again!
Follow along with me on Instagram to see what else I’m cooking up during the week!

 

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65 Comments Filed Under: Savory Tarts, Side Dishes, Vegetables, Winter Tagged: , , , ,

Playing with Portobello’s

January 19, 2012 by 19 Comments
Large portobellos are so meaty and satisfying, it’s the perfect vehicle for pasta topped stuffing. 
Tiny star pasta called stelline, tossed with garlic, red, yellow and orange peppers, fresh herbs and  cheese of your choice. For a nice light lunch or dinner, it’s delicious served with a salad, or you can have it as a side dish to accompany your favorite protein, either way you’ll love it, and it looks pretty too!
The topping could be made in advance then arranged on the mushrooms at the last minute.

  In a small  pan drizzled with olive oil add minced garlic, finely diced red, yellow and orange diced peppers. Stir in fresh herbs like basil and parsley and your favorite shredded cheese, I used romano and asiago. Toss in your precooked tiny pasta.
The mushrooms I slightly precooked in a 425 degree oven until they started to wilt a little.
Top each mushroom with the pasta mixture, then place under the broiler for up to 5 minutes or until the topping is golden or mushrooms are warmed through. 

Portobellos also make a fantastic meatless lasagna, stack three high and fill each cap with a layer of marinara then top with a mixture made up of of ricotta, grated romano, mozzarella, asiago, basil and parsley.
 Prepare mushrooms as above.
Spoon more marinara over the top and bake for around 15 minutes in a 400 degree oven or just until warmed through.

Buon Appetito! 

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Faux Spaghetti

January 9, 2012 by 35 Comments
If you’re going easy on the carbs right now but have a craving for spaghetti, I have the perfect solution for you!
 Al’ dente strands of julienned zucchini tossed with roasted veggies of your choice flavored with shaved garlic, olive oil, basil, red pepper flakes and generous amounts of grated romano cheese.

You’ll love the flavor and texture and even if you’re not watching your carbs it can be the perfect meatless meal along with a salad.

I love my handy julienne slicer it works so fast, before you know it you’ll have a pile of zucchini “pasta” right before your eyes, just work the sides and when you reach the seeds, give it a turn.
 The core of the zucchini will be left which I then dice and roast up for future use.
I roasted two different color cauliflower for mine and added some cherry tomatoes, next time I’ll roast those too, I forgot, but it didn’t matter, it was so yummy anyway!
Here’s what you do:

First, roast off the veggies of your choice in a 425 degree oven tossed with olive oil, salt and pepper, then set aside.
Have your zucchini “pasta” all ready to go then heat up a large saute pan drizzled with olive oil, add shaved garlic and red pepper flakes, saute until garlic is light golden. Next, add zucchini and cook for only about 2 minutes tossing with some tongs just until wilted and still al’ dente. Remove pan from heat, add the roasted veggies, fresh basil, lots of grated romano cheese and of course another drizzle of olive oil!

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Time to Lighten Up!

January 3, 2012 by 16 Comments
Gone are all the cookies, cakes and heavy foods, it’s time to snap out of it!
 Now I’m craving all things green, lighter fare, and it feels good. I’ve made this salad three times already, it’s that good! Simple ingredients, but the combination of flavors work so well together.
Roasted butternut squash, feta cheese, toasted pecans, sliced red onion and a generous sprinkling of pomegranate arils all laying on a bed of spinach tossed in white wine vinegar and olive oil. 
I love these little jewels, even though it can be a little messy when de-seeding them. I find that by cutting them in half and whacking the back with a meat mallet or heavy spoon preferably over a bowl does the trick fast and easy and all the arils just fall right out.
Kale is another green I crave and this healthy bowl of soup just makes me feel good.
 No real recipe here just leftover roasted butternut squash and chicken along with some white beans, lots of kale, carrots and leeks bathing in a chicken or vegetable based broth cooked with a parmesan rind.
 It’s all good, lets hope I keep this up!
Buon Appetito!

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Nibbles for New Years

December 29, 2011 by 21 Comments
Here’s a few of my favorite things to munch on while bringing in the new year!
Bite size mini meatballs and a salad pizza.
Cold broccoli salad with lemon, garlic and olive oil.
Stuffed baby artichokes, because it wouldn’t be a party with out them!
Sausage stuffed mushrooms, and goat cheese filled peppers with balsamic glaze.
Eggplant slices topped with tomato and fresh mozzarella.
Creamy pasta with prosciutto and peas.
Fennel, orange and olive oil salad as well as a seafood salad of shrimp, lobster and scallops, bathing in fresh lemon and olive oil of course!
Scallop gratin or just plain old lasagne, love it all!
Wishing you all a Very Healthy and Happy 2012!

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Cookie Traditions Old and New

December 20, 2011 by 28 Comments
Each holiday season I like to add a few new cookies to my tried and true regulars, this year I wanted to try out these cookie stamps that I saw in my Williams-Sonoma catalog.
Each stamp is embossed with a beautiful design, a wreath, a snowflake and a gift tag.

The dough is a basic sugar cookie dough that has been chilled then rolled into balls, flattened and then stamped.
I was impressed how well the embossed design showed up, but the decorating part was another story! I bought those edible markers and they didn’t work out very well on the bare cookies, next time, (if there is a next time) I’ll use a piping bag with a small tip.

One cookie I can always count on our my Fig and Pistachio Biscotti  I make them every year and they are truly a favorite!
Along with Cucidati of course!
Traditional Italian fig cookies, it just wouldn’t be Christmas without them!
Wishing all my readers a very healthy and happy holiday season filled with family, food and fun!
Thank you for all your support through out the year, I appreciate each and every email and comment!
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28 Comments Filed Under: Cookies, Seasonal Tagged: , , ,

Ravioli for a Crowd!

December 7, 2011 by 42 Comments

I’ve been in party mode and haven’t really cooked “normal” for a while, so I thought I would share with you how I prepped for a recent party I had for 26 with the main course being 200 homemade ravioli.
Homemade ravioli holds a special place in my heart because I can remember my mom and aunt making them together when my cousins and I were very young, white sheets covering dining room tables and beds, filled with drying ravioli. Today I make them a little different, no more drying on sheets, instead they go right into the freezer after they’re made.

All the ravioli were made a few days before and tucked away in my freezer ready for the big day, we made two different versions, meat and cheese.

Because I would be cooking so many ravioli at one time, there was no way I wanted to be boiling them while my house was filled with people, so I opted to make them the night before, something I’ve never done.

During the week prior to my party I went to a local restaurant supply store and bought commercial size heavy duty foil sheet pans, they were perfect to lay my ravioli on in a single layer.
They were huge and covered my whole oven rack, and even though I don’t have a commercial size oven I made them fit by slightly folding up the sides.

All my sauce was cooked ahead of time so assembling was pretty easy. After spreading sauce all over the bottom of the sheet pans I placed my slightly undercooked ravioli on top, single layer, placing more sauce on top. After they cooled down I sprinkled grated Pecorino on top and covered the pans with heavy duty aluminum foil and placed them in my second fridge, ( it’s older and has bigger shelves).

The day of the party I took them out of the fridge and got them to room temperature and with the foil still on, I baked them for only 15 minutes in a 350 oven until warmed through, after they were done I dolloped more warmed sauce on top and they were good to go! For a big crowd this was the perfect way to make them, no hot boiling pots all over the place, all that was done in advance.

Thanks to my family, all my dear cousins and their families for such a fun night!
So if you ever doubted cooking ravioli ahead of time for a large crowd like I did, no worries because it was a complete success!

Buon Appetito!
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42 Comments Filed Under: Fresh Pasta, Party Foods Tagged: , , ,

What I did on my Thanksgiving week vacation!

November 30, 2011 by 17 Comments
I had a wonderful dinner with family!

I attended afternoon tea at the Peninsula Chicago in honor of my niece.

The setting was gorgeous, the minute you walk in you feel the elegance!
It was especially beautiful because of all the Christmas decorations they had up, the tree was stunning in warm colors of reds and golds.

Live music filled the air as we sipped on our teas and

ate our goodies. The service was wonderful and they were happy to replenish our plates!
A great experience and a fun thing to do if you’re in Chicago with your girlfriends.

I learned how to make Bietole from a master, my daughter -in -laws nana.
This woman is well into her 80’s and shes a spitfire in the kitchen, she puts us all to shame!
Bietole is basically swiss chard that is sauteed with lots of garlic and oil.

The sauteed chard is then placed on a pasta dough with enormous amounts of Pecorino romano, more garlic and olive oil then rolled up jelly roll style and baked. It’s so simple with just a few ingredients but the taste is out of this world!

Then to top off the week I spent a day at my house making ravioli with my cousin and sister-in-law for a party we’re having this weekend, the music was blasting, there was flour everywhere! We were even going to crack open a bottle of wine but opted for coffee instead since it was only 9:00 in the morning!

We ended up making 200 total, a combination of both meat and cheese.
I highly recommend a day of pasta making with family or friends, it’s a great way to spend a day!
Buon Appetito!

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Making Pizzelle

November 17, 2011 by 61 Comments

Recently I bought a pizzelle maker and I couldn’t wait to break it in. I felt very ambitious and had visions of making all different flavors like anise, chocolate, citrus, cinnamon, orange and rum, almond and some even dipped in chocolate and then into nuts, oh yes and sprinkles for the kids!

Well I didn’t get all that far because making pizzeles are very time consuming!
I have a close friend Jean who can make these in her sleep! Pretty much every event in life like holidays, parties, funerals, or just a few girls getting together you can always count on Jean to bring her pizzelles.

Pizzelle making is a true labor of love, you have to be patient, something I need to work on when baking or making cookies!

I followed the recipes that came with my pizzelle maker because they’re all basically all about the same, flour, butter, eggs, sugar and the flavorings of your choice. After I did one batch I was pretty much done! I called Jean for advice and she gave me some good tips, like don’t be in a hurry, allow a couple of hours, sit down and watch TV while you’re making them.
My recipe said to drop a tablespoon of batter behind the center of the pattern, I did that and they were too big, batter was oozing out the sides and running into each other, I was ready to give up they looked terrible!
Jean said to use a heaping teaspoon of the batter ( which comes out pretty thick) and place it in the center, I did what she said and they turned out great!

I’ve always loved the the designs on pizzelle irons, they make beautiful crispy wafer cookies and always look gorgeous set out on a platter.

Right now I’m hiding these in a big tin and plan to bring them out as part of our Thanksgiving Day dessert. I made traditional anise flavor and chocolate ones as well.

I made the sprinkled variation for my two granddaughters simply by taking the heaping teaspoon of dough and rolling it into a bowl of sprinkles right before you place the ball of batter onto the iron.
My advice is to do the sprinkle ones last so that you won’t find any tiny sprinkles on your other flavors.

My oldest granddaughter was off of school the day I made these so she taste tested a few and gave me thumbs up all the way, so did her dad!

Jean says don’t put the powdered sugar on until the day you’re going to eat them, if you have a cool place store them in a can, they last for weeks and still stay crispy, no need to freeze.

Here’s the basic recipe with variations:

 

 

6 eggs** 1 cup of sugar** 1 cup of melted butter** ( Jean says she prefers using oil and stopped using butter a long time ago because they turn out better, she uses canola oil) **2 teaspoons vanilla** 3 cups flour** 1 tablespoon baking powder**

 

( For anise flavor add 1 teaspoon of anise seeds and 2 teaspoons of anise extract) if you use pure anise oil, use much less like 1/2 teaspoon it’s very potent.

 

( For chocolate flavor add 1/2 cup of cocoa powder)

 

 

Melt butter  If using, and set aside. Beat eggs and sugar until light yellow, 2-3 minutes. Add butter or oil, vanilla or other flavorings. Beat until blended. Sift together the ingredients, fold until just blended, add remaining flour and fold again until just incorporated.

 

 

Heat pizzelle iron, place 1 heaping teaspoon of batter in center of pattern. Bake until golden brown, about 30-40 seconds. Remove and cool on a rack. Repeat with remaining batter. This could make six dozen depending on how deep your grooves are on your iron. ( Jean triples this, if you’re going to do it you might as well make a bunch!)
Have fun!

 

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61 Comments Filed Under: Cookies, Seasonal Tagged: , , ,

Making Gnocchi

November 8, 2011 by 52 Comments

Recently I taught a class on making gnocchi at my friends gorgeous home, a hands on class where everyone would take part, we started the day off early, I was all prepped and ready to go!

We made two different kinds of gnocchi, butternut squash and ricotta. The squash was roasted, pureed in a food processor along with other ingredients, and then gently mixed into a dough.
Before we started we munched on a few appetizers and had some drinks, because after all we needed to build up our energy!

And then we got down to gnocchi business, with aprons on, each person had a job, some mixing the dough, some rolling, some cutting, but everyone wanted to try out the gnocchi boards, it was fun to see how fast they were all getting, gnocchi was flying everywhere!

We quickly filled up many trays, this was the butternut squash, I just love the color and taste, a big favorite of the day! Very light not heavy tasting at all.

The key to a light and fluffy ricotta gnocchi is to drain the ricotta of all moisture, I placed my ricotta in a fine strainer over a bowl in my fridge overnight, you can’t believe how much liquid comes out! By straining the ricotta you won’t have to keep adding additional flour to soak up that moisture which will keep them nice and light tasting.

I roasted mushrooms with olive oil, onions, garlic and zucchini and tossed the butternut squash gnocchi into it all, topped with fresh chopped parsley and generous amounts of freshly grated parmesan.

This is a perfect autumn dish, they just melt in your mouth, and the roasted vegetables just complement it all.

Another sauce that goes well with the butternut squash gnocchi is a fontina cheese sauce with torn spinach leaves and parmesan.

You can never go wrong with a simple marinara for the ricotta gnocchi, always a favorite!

But my new favorite way of eating them is tossing them into crumbled Italian sausage, roasted mushrooms, onions, garlic and cherry tomatoes. All dowsed with olive oil and freshly grated parmesan, and a sprinkling of fresh basil and parsley. Heavenly!

A fun day it was! Thanks to all who attended. The recipes are quite long so I didn’t put them in my post but I’d be happy to email them out to anyone if you so desire, just contact me at prouditaliancook@hotmail.com subject, Gnocchi.
UPDATE…
Thank you for the overwhelming response I got requesting my gnocchi recipes, I’ve sent out close to two hundred already! I’ve since learned how to post them on my Proud Italian Cook Facebook page. For those of you who are Facebook users you can get the recipes by going to my wall and on the lefthand side under “notes” they will be posted, for any others I will still email them out. Thanks to all!!
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52 Comments Filed Under: Fresh Pasta Tagged: , , ,

Acorn and Butternut Squash Sformato with Parmesan Cream and Balsamic Glaze

October 31, 2011 by 22 Comments

Sformato is a molded dish similar to a souffle, heartier in texture and not as airy. I’ve seen them made with peas, spinach, fennel, cauliflower, sweet potatoes and carrots just to name a few. It can be served as a first course, a side dish or a light vegetable entree.

Recently I’ve made both the acorn and butternut squash versions, and I seriously can’t tell you which one I liked best, just one taste and you’ll be forever hooked! Think about it, intensely flavored squash mixed in with a cheesy creamy goodness that creates a fluffy- like texture and topped off with a sweet balsamic glaze!

Now don’t let the ingredients scare you, it’s a little on the decadent side but the recipe fills 4 ramekins so do the math, it’s not that much. So far I’ve made this as a side with pork chops and I’ve eaten it alone just with a salad, a perfect autumn veggie dinner!

Roasting your squash ahead of time makes it all come together really quick. Which ever squash you use cut them in half, scoop out the seeds, drizzle with olive oil and season with salt and pepper. Roast cut side down on parchment 350F until knife goes through, time varies depending on size of squash. Scoop out the squash and puree in a food processor. Into a bowl place **2 cups of pureed squash** 1 egg** 1/3 cup of grated parmesan or romano cheese** 2 tablespoons of mascarpone cheese** 1/2 cup of half and half** salt and pepper**. Pour the mixture almost to the top of buttered ramekins. Place in a baking pan with water to come about halfway up the sides, cover and bake for 30 minutes in a 350 degree oven, or until the mixture is set and cooked through. Let rest a few moments, unmold and serve. 4 servings

Place your little Italian souffle in a puddle of parmesan cream sauce if you so desire, made by reducing cream ( I used half and half) in a pan and sprinkling in some parmesan cheese. To finish it off drizzle on some balsamic glaze!

Recipe inspired by Chef Tony Priolo

I’m quite sure you’re going to thank me for this one!

Buon Appetito!
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22 Comments Filed Under: Side Dishes, Vegetables Tagged: , ,

Soup, Sandwiches and Dessert

October 24, 2011 by 39 Comments

I haven’t been cooking much lately, it’s been a whirl wind couple of weeks here as I lost a much loved cousin of mine to cancer, but recently I had to pull together a quick lunch for visiting family, fortunately I had all the ingredients to make this Sausage and Chard Soup. A big pot of comforting soup simmering on the stove always hits the spot.

Brown 1/2 lb. of crumbled Italian sausage, ( I used spicy)** Toss in 2 chopped carrots, 1 chopped onion and 1 large minced garlic clove** Add 1 1/2 cans of drained cannelini beans ( reserve half can) and a few cups of chopped swiss chard or kale** Pour in 1 1/2 boxes of chicken stock ( reserve the other half box)** If you have a cheese rind or two, put that in** Season with salt, pepper and a sprig of rosemary** Take the remaining 1/2 can of beans and the rest of the broth and place both in a bowl and if you have an immersion blender or just a regular blender give it a whirl and pour into the pot, this will act like a thickening agent. Cook until veggies are tender, it doesn’t take long.

In the meantime I sent the husband out to a nearby deli to pick up some Italian Subs consisting of provolone, salami, capicola, mortadella, tomato, onion and oil all on fresh Italian bread.

Worried that it wasn’t enough I quickly made some, Peppers and Eggs. Five or six large peppers seeded and cut into strips then sauteed in olive oil until soft, add in a dozen beaten eggs and lots of grated romano cheese, salt and pepper.
This is a big family favorite, such a humble sandwich that tastes like a million bucks! We’ve been eating this since we were kids, I always top mine with hot giardinera!
No time to bake? No problem! Just make a quick stop at our favorite Italian Bakery, you can never go wrong with Napoleans, Sfogliatelle, and fresh filled Cannoli’s!
For all my local peeps if you haven’t already done so please check out The Italian Bakery at 82 E. Lake St. Addison, Il. Always consistant and good!
Have I told you that they make a great cannoli cake? We order them all the time! Cash Only.
But my personal favorite are their cannoli’s, crunchy and creamy with every bite! Now all you need to do is put on a big pot of coffee, a match made in heaven!
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Pumpkin, Savory and Sweet

October 12, 2011 by 22 Comments

I knew I was going to like this recipe the minute I saw the picture in Ottolenghi’s book, Plenty. His “Crusted Pumpkin Wedges with Sour Cream” just caught my eye! It’s all about the coating that gets pressed into the pumpkin and then when baked, turns crispy and crunchy!

I had the perfect size pumpkin just waiting for this recipe, it weighed about 1 1/2 lbs. I just cut it in half, scooped out the seeds and sliced it into wedges.

I have to say this would be perfect with really any squash, I normally don’t cook with fresh pumpkin that often so I was surprised it tasted just like any other squash, so next time I think I’ll do this with acorn squash instead because I think the crusted rings would look beautiful on a platter. As far as the taste goes it’s absolutely delicious!
Each wedge gets brushed front and back with olive oil then a mixture of grated parmesan, breadcrumbs, fresh parsley and thyme, lemon zest, crushed garlic, salt and pepper. The mixture gets pressed on both sides of the pumpkin and then baked in the oven. I did mine at 400F until deep golden. You can actually see the recipe as you look inside the book on Amazon here. A perfect side dish for the holidays!

If you’re a regular reader of my blog you know I love ricotta, I don’t think a week goes by where I don’t have some sitting in my fridge, as I write this another pound is in there calling my name, so when I saw Martha’s,” Pumpkin Ricotta Crostata” in her book, “Pies and Tarts”, I knew I’d be making it.
She of course did hers a lot more fancy in a tart pan with pasta frolla dough with a pretty lattice pattern on top with pine nuts. I wasn’t that energetic so I used Trader Joe’s pie dough and made a free form tart and garnished it with pumpkin seeds because I’m still not buying pine nuts.

This is made with canned pumpkin, ricotta and mascarpone cheese flavored through out with vanilla and the spices in a pumpkin pie. Martha uses just nutmeg but I like all the warm flavors you get in pumpkin pie spice.

The perfect quick dessert with a dollop of whipped cream and a nice cup of coffee!
Happy Fall!
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Crock Pot Roast Beef with Giardinera

October 5, 2011 by 29 Comments

I have been making this roast for over 20 years, everyone who eats it wants the recipe, my family loves it and it’s almost embarrassing how simple it is to put together! I usually make it one or two times a year, about as many times as I use my crock pot. It’s perfect for the fall weather and goes wonderful with either polenta, potato gnocchi or buttered egg noodles on the side.


The cut of meat you get is either a rump roast or a top round. Make slits in the roast with a knife and then stuff slivers of garlic all around. Generously salt and pepper the roast and sprinkle with dried oregano. How easy is that?

The star of this dish is a large bottle of giardinera. Giardinera is a delicious condiment with a mixture of usually carrots, celery, olives, cauliflower, onion, and of course hot or mild peppers, brined and covered with oil, without it it just wouldn’t be the same! I hope you could find it in your neck of the woods but here in Chicago I can get it everywhere. There are recipes on the web if you want to make your own.

The other two ingredients are optional, tiny pearl onions and just a bit of stock, less than a cup, but honestly a little water would do just fine!

Just get a nice sear on your roast before you stick it in the crock pot, then pour the whole bottle of drained giardinera on top and then add your water or broth. Cover and cook on low for 8 hours or until very tender, it will make plenty of flavorful juice, enough to spoon over your cut roast or to toss in with some buttered noodles. I’ve also made this in the oven, searing it first, same way but with tin foil laid on top for half the time at 350F, it all depends on what size roast you have.

I personally like to make it the day before we eat it, because when the meat is cold it slices perfectly plus all those flavors get to infuse altogether overnight.

It’s amazing how something so simple can tastes so good! Buon Appetito!

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Scenes from Chicago Gourmet 2011

October 1, 2011 by 16 Comments

Last sunday I attended Chicago Gourmet, an interactive epicurian event showcasing more
than 100 of Chicago’s finest restaurants and chefs as well as hundreds of renowned vitners, spirit makers and premium breweries from all over the world. The event was held in beautiful Millennium Park where guests enjoyed live cooking demos, seminars, gourmet tastings and book signings by popular chefs, master sommeliers and winemakers.

I was fortunate to get a front row seat to view the cooking demo between Jonathan Waxman of Barbuto, NYC and Mary Sue Milliken of Border Grill, both appeared as contestants on Top Chef Masters, and both said it was one of the hardest things they ever did. It was fun hearing about some of the behind the scene stuff that went on and all the late night partying!

Chef Milliken made quinoa fritters and dulce de leche churros while Chef Waxman was making homemade potato gnocchi that was pan fried and then tossed with diced eggplant, tomatoes, corn, basil and garlic, a recipe from his new book, Italian, My Way.

His tips for making light and airy gnocchi is never working the dough too long and treating it nice and gentle. He also likes to freeze them before they’re cooked. His favorite way of cooking them is pan fried straight from the freezer right into the pan with olive oil.

There were tastings from awesome Chicago restaurants, it was a little mind boggling at times because you would go from crab to meatballs, then to mussels, asian, steak, etc, etc.

Note to self, not good to mix foods!

I must say one of my favorite tastings was from Frontera Grill, I love shrimp tacos and this was bursting with flavor!

These beautiful platters weren’t too bad either situated near all the tasting tents for all the wineries and other spirits.

Apparently infused vodka and rum is the hot new thing with flavors like, apple, whipped, citrus, espresso, mango, melon, cotton candy, cake and butterscotch just to name a few!

There were lots of cocktails being shaken and poured all day long, I must say these were very popular tents!

Trays and trays of beautiful ruby red crab gazpacho and the most delicious spicy bloody marys with blue cheese stuffed olives, so good!

And of course dessert, there’s always room for dessert, especially when it’s some Illy coffee and a cannoli!

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Roasted Red Pepper Sauce and Fettuccine in Foil

September 23, 2011 by 20 Comments

Lately we’ve been loving roasted red pepper sauce, a simple combination of homemade marinara blended with roasted red peppers creates a dynamic flavor combination, toss it in some pasta and it is hard to resist!

Every couple of weeks or so I make a huge pot of marinara, I buy a 6lb can of San Marzano tomatoes, saute 12 to 15 cloves of chopped garlic in 3/4 cup of olive oil, 5 teaspoons of salt, pepper and lots of basil, sometimes I might add a small onion but most times I don’t.

After it simmers for a good while I let it cool down, pour it into containers and stick it in the freezer for when ever I need it. In this case I held one out to make my roasted red pepper sauce.

I suggest roasting your own peppers, I personally don’t like the flavor of the jarred ones and besides, they’re too watery for this recipe. I put mine which were drizzled with olive oil, salt and pepper under the broiler, keep watching them until they’re soft and slightly charred. Peel the skin off and whirl them in your food processor.

Look at that color isn’t it beautiful? Now all you have to do is spoon your already highly flavored marinara into the mix, as much as you want accordingly to your own taste, until you reach the perfect balance of pepper verses tomato. The more pepper flavor the better, that’s what you’re aiming for here.
My al’ dente cooked fettuccine was then tossed with that luscious roasted red pepper sauce, pre roasted eggplant, cherry tomatoes, zucchini and artichokes, I added in some olives, lots of basil and parsley.

For a rustic presentation I placed it into individual foil packets and top it with a few pieces of fresh mozzarella, seal it tight and put it in a 350F oven for 15 minutes until cheese gets gooey and heated through.
So Good!

Buon Appetito!
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20 Comments Filed Under: Pasta, Sauces Tagged: , ,

Roasted Vegetable Strudel and A Farewell to the Garden

September 16, 2011 by 66 Comments

I can’t believe how brave I’m getting with phyllo dough, I used to be so afraid to use it, but after my last post I realized just how forgiving it really is. It’s so easy to patch it up if you make a mistake and you’d never even see your blooper after it’s all baked up.

In my last post I made a “pie“ so this time I decided to make a “strudel”, a roasted vegetable strudel. It was amazingly easy to make and it tasted phenomenal!

Roast your vegetables ahead of time, I used 2 zucchini, 1 large eggplant, 1 large red pepper, 1 small onion, 3 garlic cloves and a half a bag of frozen artichoke hearts. Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.

The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.

When you reach the 6th sheet spread your vegetables all over leaving about a 2″ border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.

I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.

Let it cool down a little before you slice into it. This was so good I can’t wait to make it again! You can really choose any veggies you like as well as cheese. I served a little dipping sauce made of leftover marinara and roasted red peppers that I swirled in my food processor! What a great combination!

Yesterday I went out and grabbed everything that was left in my garden, the last of my tomatoes and the rest of the kale, the weather is definitly changing here dipping down to the 40’s at night.

I gathered all my beloved basil and picked the very best leaves for my pesto, I will miss you!

Buon Appetito!

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66 Comments Filed Under: Savory Tarts, Vegetables Tagged: , ,

Kale Made Three Ways

September 8, 2011 by 27 Comments

Three flavors that I adore together are caramelized onions, kale and butternut squash, there’s something about the sweetness of the onions, the slightly bitterness of the greens and the buttery squash, it just creates the perfect balance! I was inspired to make this pie after I had a slice for lunch from my local Whole Foods deli. They added pancetta but honestly you don’t need it, I think my version with out it was better, plus I added the caramelized onions which made it irresistible!

Our garden soil must be good for kale because it keeps growing and growing so I’m constantly thinking of ways to use it. I recently started freezing it and it’s actually nice to be able to reach in the bag and take out just what I need.

After I give it a good wash and snip off the stems I rough chop the leaves and place them into boiling water for a quick 3 minutes, drain and let it cool down on a baking sheet then pack it in a freezer bag for future use.

For my version of the Kale and Butternut Squash Pie I roasted the squash ahead of time and I slow cooked the onions and leeks for around 40 minutes until golden brown and sweet, don’t rush them, low and slow, and be generous with the grated parmesan cheese!

I used this recipe which is close to the Whole Foods version I had, it also helped me figure out the phyllo part, which btw, was very easy and forgiving.

All that goodness contained in crispy phyllo dough makes the perfect dinner or lunch!

I had leftover ingredients from the pie so I made this Kale and Butternut Squash Soup, light and not too heavy, perfect for the cool autumn weather we’re recently experiencing.

Ingredients were: kale, butternut squash, caramelized onions and leeks, garlic, cherry tomatoes, a can of chickpeas or beans cooked in a vegetable broth, if you have cheese rinds throw them in all the better! In no time you’ll have a comforting bowl of good for you soup!

I’ve made this Kale Pizza several times already, this is a favorite of my husband and BIL and they request it often, again it’s just those flavor combinations that go so well together. No butternut squash here just kale, caramelized onions, cherry tomatoes and fontina cheese.

Baked on top of a crispy pizza crust. Two big burly guys didn’t even miss the meat!

Now for the winner of the signed copy of Cucina Povera!

The winner is… Barbara F.
Barb congrats! Please email me with your address to prouditaliancook@hotmail.com

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27 Comments Filed Under: Greens, Pizza, Soups and Stews, Vegetables Tagged: , , , ,

Cooking Class with Pamela Sheldon Johns author of "Cucina Povera"

September 5, 2011 by 59 Comments

Last week on a beautiful September evening my friends and I headed into the city to attend a private cooking class with Pamela Sheldon Johns, well known cooking instructor and author of 16 cookbooks. We couldn’t ask for better weather, the sky was bright blue and the views of the city were absolutely gorgeous from the 52nd floor condo we were in.

It was a small intimate group of ten lively women and Pamela made us all feel welcome the minute we arrived, popping open bottles of Prosecco as we were getting to know each other.

Our menu for the night was coming straight out of Pamela’s new cookbook, Cucina Povera: Tuscan Peasant Cooking. Simple and delicious food born from hard times when nothing was ever wasted and leftovers were recreated over again.

In the beginning of the book you’ll read a collection of stories from neighbors and locals that Pamela interviewed throughout her 20 years living in Tuscany, those who have experienced first hand the “poor kitchen” before, during, and just after World War II. The book has more than 60 dishes that bring to life the Cucina Povera philosophy focusing on making great food out of very little using simple quality ingredients.

Our first appetizer was Pinzimonio, quite simply, vegetables dipped in seasoned olive oil fresh pressed straight from Pamela’s Tuscan farm.

Next up was Frittura Mista di Verdure, fried flowers and vegetables. A batter is made from flour, eggs and prosecco, the vegetables are then dipped and fried, sort of like tempura, light and crispy. The favorite among all was the fried sage leaves!

Another favorite was Pan’ Santo or holy bread, a crostini topped with sauteed mixed greens “anointed” with olive oil.

Ribollita, a classic Tuscan vegetable-bread soup made with beans, greens, an assortment of vegetables, herbs and day old bread. Ribollita was a dish were the leftovers got extended and recreated into other dishes, for instance, day 1, it was a vegetable soup, day 2, a bread soup, day 3, a baked bread soup, and finally on day 4, it became a recooked vegetable stew.

This is a hearty dish especially when the bread is layered in between, it will fill your stomach in no time, a little goes along way!

Other dishes Pamela made were Stewed Beef braised with a hearty red wine served over Polenta, Roasted Tomatoes with Beans and Onions, and for dessert, warm Baked Apples. This is humble comfort food at it’s finest!

As night fell the city glowed with all the lights, from our balcony we could even see the fireworks coming from Navy Pier. Beautiful, but a little scary if you don’t like heights! ( I stayed close to the door).

Thank you Pamela for a very memorable night. I felt like I was invited over to a friends house for dinner.

The next day I was invited to a blogger event for Cucina Povera taken place at the beautiful and huge Whole Foods in Schaumburg, Il. What a great space they have for cooking demos and classes.

Of course Pamela was again behind the stove cooking up her Farmyard Crostini, a big pot of Farro Soup and a Panzanella Salad with Baked Figs for dessert. I need to stop eating for a week… I’ll start tomarrow!

Cucina Povera will be released on Sept 13, but I have a signed copy ready to be shipped out to one of my readers, just leave a comment on my blog from now until Thursday midnight and I will announce the winner on Friday, Sept 9th.

Buon Appetito!

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59 Comments Filed Under: Chicago Tagged: , , , , ,

Easy Labor Day Weekend Ideas

August 29, 2011 by 55 Comments
Couscous salad topped with grilled veggies, serve with grilled pita and you’ll have the perfect lunch,

or serve it as a side with any roast you might be putting on the grill.

Nothing makes me happier than seeing a platter filled with grilled veggies drizzled with olive oil and balsamic glaze!

A perfect side dish with any grilled meats.

Or slabs of grilled sweet onions with dollops of warm gorgonzola.

For an extremely fresh salad that you can’t stop eating, try this Zucchini Carpaccio

Salad. Paper thin slices of fresh zucchini tossed with baby arugula, shredded Parmigiano Reggiano, garlic, lemon zest and olive oil. Topped with toasted walnuts.

For a quick dessert take advantage of all the beautiful apricots that are still available.

Stuff them with sweetened mascarpone and plop a blackberry on top, drizzle with honey or agave and stick them under your broiler. Garnish with pistachio’s.

Keep it simple and savor every last bit of all the beautiful summer produce.

Buon Appetito!

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55 Comments Filed Under: Fruit, Grains, Seasonal, Vegetables Tagged: , , , , ,