Proud Italian Cook

Kale Made Three Ways

September 8, 2011 by Marie 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

27 Comments Filed Under: Greens, Pizza, Soups and Stews, Vegetables Tagged: butternut squash, caramelized onions, kale, kale pizza, kale soup

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

September 5, 2011 by Marie 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!

59 Comments Filed Under: Chicago Tagged: Chicago skyline, Cucina Povera, Pamela Sheldon Johns, ribollita, Tuscan peasant cooking, Whole Foods

Easy Labor Day Weekend Ideas

August 29, 2011 by Marie 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.