Proud Italian Cook

SLOW-ROASTED BALSAMIC GLAZED ONIONS

January 23, 2008 by Marie 23 Comments

Although this takes about 2 hours to make, I guarantee you wont mind it, because it fills your home with a wonderful aroma, and besides, the oven is doing all the work!

I got this recipe out of an Italian magazine a couple of years ago and loved it because it goes great with any kind of grilled or roasted meats. Simply brush some thickly sliced onions with olive oil, and season with salt and pepper, place in a shallow pan and cover with foil. Roast for 45 min. at 350 degree’s F. Then uncover and roast them for another 40 min.

You’ll want to use a good balsamic that has been aged for at least 10 yrs. If you don’t want to pay an arm and a leg for a bottle Trader Joe’s has a great one( another plug for TJ’s!!) but I’m certain you can find some readily available other places.

Once the onions are tender transfer to a platter, and pour your vinegar right into the pan on top of the stove, and on medium heat let it simmer till thick, always moving it with a rubber spatula to scrape up the brown bits.
It didn’t take very long to become rich and syrupy. because of the quality of the vinegar.

Stir in some toasted almonds to add a little crunch, and spoon it all over the onions. The flavor is unbelievable!!!

Buon Appetito!!!

23 Comments Filed Under: Vegetables Tagged: aged balsamic vinegar, red onions, side dish, slow roasted, toasted almonds, vegetarian

D O L C I !!!…(On the lighter side)

January 20, 2008 by Marie 18 Comments

STRAWBERRIES WITH LIMONCELLO RICOTTA CREAM!

Although I’ve made many desserts with ricotta, I’ve never once thought of putting it in my blender, until I saw Bobby do it on the Food Network. Something magical happens when you do that, the texture comes out smooth, creamy and rich tasting. You have to sweeten it up a bit, with a couple of tablespoons of brown sugar, then the sky’s the limit for flavoring! Amaretto, white chocolate liqueur, I think Bobby used Grand Marnier, but my favorite is Limoncello, I used about 2 tablespoons per 1lb. of ricotta. Throw everything in the blender, and make it the consistency you want, I made mine thicker than Bobby’s, just make sure it all smooths out! No one will ever know this is low fat!!

RUM SOAKED PINEAPPLE WITH MASCAPONE!

This is a favorite of mine which I make in the summer and winter.

Melt a little butter in a saute pan, add some brown sugar, when it all melts down and blends together, add some dark rum. Place your pineapple in the pan and cook it low and slow, turning each piece till everything soaks in and creates a slightly thick sauce.

Place it all in a pretty glass and dollop with a nice portion of Mascapone that has been sitting out at room temperature!

It’s warm, creamy, and the rum takes it over the top!!

Both of these desserts are quick to make, and taste’s oh so decadent!!

Enjoy!!!

18 Comments Filed Under: Desserts Tagged: amaretto, dark rum, grand marnier, Limoncello, mascapone, pineapple, ricotta cream, strawberries

SALMON STUFFED WITH ARTICHOKE & SUN-DRIED TOMATOES, WITH A LEMON CAPER SAUCE!

January 17, 2008 by Marie 21 Comments

If you’re a lover of salmon like me, then you have to try this! It’s easy to put together for a mid week meal, and elegant enough to serve for a special dinner party.

Serve this with a nice crisp salad and a cold glass of Pinot Grigio, and you’ve got a match made in heaven!!

The actual stuffing is made with frozen artichoke hearts, that have been defrosted and squeezed of any excess water (Trader Joes has the best!) sun-dried tomatoes packed in oil and sliced into strips, a couple of shallots, a hint of garlic, and some good flavored breadcrumbs, not the kind that’s real fine, something with texture.

Saute in olive oil and butter, the shallots and garlic, add your breadcrumbs till golden and crispy.

Add artichokes and sun-dried tomatoes, mix well.

Take one piece of salmon, seasoned with a little salt and pepper and a good drizzle of olive oil, place a mound of stuffing on top, add a second piece of salmon on top of that, repeat with salt, pepper, olive oil and a little paprika. Line a pan with parchment or tin foil and roast till moist and flaky.

Lemon Caper sauce****

Squeeze fresh lemon and a dash of water into half and half, or cream that has been cooked down till thick, add black pepper and capers.

Lay your salmon on a bed of fresh sauted spinach, and pour the sauce on top, the flavor combinations work great together, hope you give it a try!!

Buon Appetito!