Category Archives: Blog

Christmas Eve Dinner Italian Style – It’s not the traditional Seven Fishes, but it’s yummy.

EGGPLANT STACKS

Ingredients:

• (2) large eggplants, skinned and sliced ¼ inch thick
• (3) cups Italian flavored breadcrumbs
• (2) eggs beaten
• (1/4) cup milk
• (2) cups Parmesan cheese
• (4) tablespoons chopped parsley
• (2) teaspoons dry oregano
• (2) cups Ricotta Cheese
• (8 oz.) tomato sauce – Prego or other brand
• (2) cups shredded mozzarella
• (1) cup olive oil

Mix eggs and milk in a bowl.

Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl.

Heat olive oil to medium.

Dip eggplant in egg batter and dredge through breadcrumb mixture.

Place eggplant in frying pan and brown on both sides.

Place on paper towels.

Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together.

Let the eggplant cool.

Begin stacking.

1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.

Repeat until you have 3-4 slices of eggplant per stack.

Once assembled, bake in 350 degree oven for 15-20 minutes until cheese melts.

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SHRIMP SCAMPI

Ingredients:

• 1-2 lbs. JUMBO shrimp/shelled and deveined (leave tail on or off)
• 2 Tbs. Olive Oil
• 4 tbs. butter
• 4-5 cloves garlic minced
• ¼ cup dry white wine or vegetable stock
• 2 tbs. lemon juice
• ¼ cup chopped parsley
• Crushed red pepper if desired

Heat olive oil and ½ of the butter.  Sauté garlic 2 minutes.

Add shrimp and sauté on one side for 2 minutes.

Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes.

Shrimp should be pink.

Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper).

Remove pan from heat.

Can be served over linguini or rice if desired.

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STUFFED FLOUNDER WITH OR WITHOUT CRABMEAT

• 1  Piece of founder per person (using 6 pieces for recipe)
• 1  cup chopped crab meat (optional)
• 2  tablespoons butter
• 1/4 cup olive oil
• (4) lemons for garnish – cut into equal pieces
• Zest and juice of (1) lemon
• 2 cups breadcrumbs Italian flavored breadcrumbs
• 1/2 cup finely grated parmesan cheese
• ¼ cup finely chopped parsley
• 4-5 cloves finely chopped garlic
• ¼ teaspoon oregano

Rinse flounder and pat dry.

Heat oven to 325 degrees.

Heat butter and ½ olive oil in sauce pan, add garlic and saute’ for 1-2 minutes.

Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and sauté until blended, and if adding crabmeat until cooked.

Place 2-3 tablespoons of mixture and spread in middle of flounder.  Roll flounder and hold together with toothpick.

Mix lemon zest and lemon juice together and pour over flounder.

Bake 15-20 minutes until fish turns white.

Once removed from oven top fish with any remaining stuffing.

Squeeze lemons over fish.

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FRESH APPLE CAKE, courtesy of Deb Yarmula.

Ingredients:

You will need (3) large mixing bowls, Bundt pan, shallow baking pan

• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 3 ½ cups chopped Granny Smith apples – cored and peeled
• 2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs

Preheat oven to 325.  Coat 10 inch Bundt pan with non-stick spray and lightly floured.

Spread walnuts in a separate pan and toast for about 7 minutes until golden.  Cool completely.

In large bowl whisk flour, baking soda, and salt.

In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.

In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.

Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula.  Beat one minute longer or until well combined.

Fold in apple mixture from bowl 2.

Once all ingredients are folded together spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.

Bake 1 ½ hours or until inserted toothpick comes out clean.

Cool on rack.  Serve with a big helping of ice cream.

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SNOWBALLS

Ingredients

• 1 Cup butter softened
• ½ Cup powdered sugar
• 1 tsp vanilla
• 2 ¼ Cups flour
• ¼ tsp salt
• ¼ Cup finely chopped walnuts

Mix well butter, powdered sugar, and vanilla.
Mix in flour, salt, and walnuts until holds together.
Roll into 1” balls.
Place on ungreased baking sheet.
Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
Makes 4 dozen.

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POUND CAKE

Ingredients:

• 1 lb butter
• 3 1/3 C sugar
• 10 eggs
• 4 C flour
• ½ tsp salt
• 1 T vanilla
• 1 tsp lemon extract

Cream butter and sugar. Add eggs one at a time and beat thoroughly. Add sifted flour and dry ingredients. Add flavorings. Beat 15 minutes. Bake in greased tube pan. Bake 300 degrees for 2 hours or 325 degrees for 1 ½ hours.

Now on to the good stuff: FOOD!!!! There are a lot of recipes this month to help you prepare for the holidays:

PANETONNE (CHRISTMAS CAKE) RECIPE
SANTA’S SECRET**

Ingredients

• 4 tbsp warm milk
• 1 tbsp dried yeast
• 8 tbsp sugar
• 2 sticks butter room temperature
• 5 large eggs beaten
• 2 tsp vanilla extract
• grated zest of 1 lemon
• grated zest of 1 orange
• 3 1/2 cups flour plus extra (up to 1/2 to 2/3 cups more)
• pinch of salt
• 7 tbsp raisins
• 3 tbsp rum extract or real rum
• 2 tbsp candied lemon and orange peel finely chopped
• butter for greasing

For the topping

• 1 tbsp egg white
• 1 tbsp icing sugar
• more icing sugar for dusting

Equipment

• Panettone cake pan
• large mixing bowl
• silicone brush
• large spoon
• hand mixer
• small saucepan

Instructions

• Two days before: soak the raisins in rum for two days**
• Grease a Panettone pan with softened butter
• Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
• Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
• Add lemon and orange zest and mix.
• Add the eggs a little at a time until all are well incorporated.
• If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
• Place the flour in a large bowl, fluff, and mix with a pinch of salt and make a well.
• Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
• Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
• Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture from sticking.
• Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
• When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8″ deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2″ above the rim, and secure the paper with string.  This will help contain the dough as it rises.
• Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
• Preheat the oven to 350 F
• Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
• Place the Panettone in the oven and bake for 50 – 55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.
• Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
• Leave to cool completely before dusting with icing sugar.
• Cut into wedges to serve.

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LEFTOVERS?  TURKEY MEATLOAF!

Depending on how much you have, chop 2-3 cups of turkey in a food processor…don’t pulverize it, just chop it.  Add left over stuffing and a little melted butter—2-3 tablespoons.  Form into a loaf pan and cover with foil. bake on 325 for about 20-minutes until heated through.  As soon as it comes out of the oven spread cranberry sauce on top.  Voila!

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If you are having house-guests you’ll want to have this handy and easy finger picking offering:

HAM & CHEESE SLIDERS

• 12 Hawaiian style rolls -split in half (top and bottom)
• ¾ lb. deli ham thinly sliced
• ½ pound Swiss cheese
• 6 tbsp. melted butter
• 2 tsp Dijon mustard
• 1 ½ tsp dried minced onion
• 1 tsp Worcestershire sauce
• 1 tbs chopped parsley
• Cooking spray

Preheat oven to 350.
Coat sheet pan with spray.
Place bottom of rolls on the pan.
Layer ham first and then cheese.
Place top of rolls over the cheese.
In a small bowl whisk the butter, mustard, dried onion, Worcestershire sauce.
Drizzle mixture over rolls.
Cover sandwiches with foil and bake for 15 minutes.
Uncover and bake 3-5 more minutes until tops are lightly browned

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PUREE PEA SOUP WITH MINT – VERY AROMATIC AND FILLING

Ingredients

• 2 Tablespoons Olive Oil;
• 1 large Vidalia or Sweet Onion, sliced;
• 2 Garlic cloves, sliced;
• 2 cups frozen peas;
• 2 cups Vegetable Stock;
• 1⁄4 teaspoon Salt;
• 4 stalks of fresh Tarragon leaves, off stem;
• 6 fresh mint leaves, off stem, plus a few for garnish per serving;
• 6 ounces of nonfat plain Greek Yogurt.

Directions

In a large pot over a medium flame, heat the olive oil.
Add the onions and garlic. Sauté until golden brown, for about two to three minutes.
Add the peas, vegetable stock, tarragon, mint and salt. Blend together.
Lower the flame and cover the pot to simmer for twenty to thirty minutes.
Stir in yogurt. Simmer five more minutes.
Using a hand-held emulsifier or in a mixer puree the contents.
Remove and serve warm.  Or place into a container in the refrigerator until chilled. Remove from refrigerator and serve in bowls. Garnish with fresh mint leaves.

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Creamy Tomato & White Bean Soup

• 2-3 cups of croutons – flavored or unflavored – your choice
• 1 Tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 3 cloves garlic, finely chopped
• 1/4 c. tomato paste
• 1 (28-oz.) can whole peeled tomatoes
• 2 c. low-sodium chicken or vegetable broth
• 2 (15-oz.) cans cannellini beans, rinsed, drained, divided
• 1 tsp. dried oregano
• Pinch of crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 3 c. packed baby spinach
• 1 cup grated Parmesan, (1/2 for soup the other half for serving)
• 1/2 c. heavy cream

In a large pot over medium heat, heat oil.

Add onion and cook, stirring, until softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and paste slightly darkens, about 2 minutes.

Stir in tomatoes, broth, and 1 cup beans until combined.

Add oregano and red pepper flakes; season with salt and black pepper.

Bring to a boil, then reduce heat to medium-low and bring to a simmer.

Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.

Remove pot from heat and carefully puree with an immersion blender until smooth.

OR transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth.

Return soup to medium-low heat. Add spinach, half of the Parmesan, cream, and remaining beans.

Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.

Divide soup among bowls. Top with croutons and more Parmesan.

Pumpkin Pie

Pastry for one 9 inch pastry pans:

• 1 cups flour
• 1/2 tsp. salt
• 1/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces , pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in frig. for 15-30 mins.
• Roll out dough and fit into 9” pie pan fluting the edges.

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 oz can pumpkin puree
• 1 12oz can evaporated milk
• In a medium bowl combine ingredients in order listed above.
• Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
• Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
• Cool 2 hrs. and serve or refrigerate.

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Short Ribs – Crock Pot Recipe – You can make two different dinners from this

• 2 lbs. short ribs
• 1 lb. mushrooms – washed and sliced
• 1 large leek (or onion) sliced thin
• 3 cloves crushed garlic
• 1 tablespoon olive oil
• 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
• 8 oz. broth (bone is the best but you can use chicken or vegetable)
• 1 tsp. ground savory
• 1 tsp. dry oregano
• 1 tsp. thyme
• Pinch of salt
• Fresh ground pepper – to your taste

Brown the short ribs in the olive oil.  Don’t overcook. Remove and set aside.
Brown the leeks and garlic in the same pan.
Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper.  Stir together.
Add ribs and top with the mushrooms.
Cook 6 hours on high or 8 hours on low.
The meat will literally fall off the bone, which you can discard.
First meal is the beef.  Serve with mashed potatoes

Second meal (which is the best part for me)
Pappardelle pasta.  Those are the long flat ones that are about a ¼ inch thick.  They usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.
Use the mushroom sauce on top.
Garnish with fresh basil, grated parmesan, or pecorino cheese.
If you’re like me and you want to give it a kick, sprinkle crushed red pepper.
Buon appetito!

On to easy recipes while you scurry around getting kids off to school or turning over your summer wardrobe.

Grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.

*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.

Place 2-3 slices of Swiss cheese on each slice of bread.  When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.

Fresh beefsteak tomato

Fresh Basil

Make ¼ inch slices of the cheese and tomatoes.

Lay them out like a fan alternating cheese, tomato, basil leaves.

You can make a sandwich out of this, or serve it with bread on the side.

Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.

Note:  never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week. Cheese never lasts that long in my house.

TUSCAN STYLE COLLARD GREENS (A LITTLE BIT OF ITALY)

INGREDIENTS

• 2 large bunches local collards
• 16 oz. low-sodium vegetable broth, divided
• 1/3 cup extra-virgin olive oil
• 1 clove garlic, chopped
• 2 large leeks, washed, white part diced (slice 2-3 rings for garnish)
• 1/3 lb. pancetta or bacon chopped

DIRECTIONS

• Cut or tear collard leaves off stems.
• Clean by rinsing repeatedly in cold water. Soak and use a salad spinner if you have one.
• Cut into two-inch strips.
• Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil.
• Cook until collards are almost tender, about 20 minutes. Drain and set aside.
• Heat olive oil in a large frying pan over medium heat.
• Sauté garlic for two minutes, or until tender. Using slotted spoon, remove garlic to a bowl.
• Add diced leeks to pan, and sauté until tender, about 10 minutes—do not brown.
• Remove leeks to garlic bowl. Add pancetta/bacon to frying pan, and sauté until browned.
• Return garlic and leeks to pan.
• Add reserved vegetable broth and collards.
• Stir gently and thoroughly until collards are completely cooked, about three minutes. Serve.

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SOUTHERN FRIED CHICKEN

INGREDIENTS

• Cut up whole chicken
• 1 cup buttermilk
• 3 cups whole wheat flour
• 2 cup corn meal
• 2 tablespoons sea salt
• 1 tsp black pepper
• 1 tablespoon garlic powder
• 3-4 cups Wesson or high heat oil – enough to cover frying pan by at least 1 inch

DIRECTIONS

• Wash Chicken – soak in slightly salted water for 10 minutes
• Blend dry ingredients and let sit for 10 minutes
• Heat oil until a drop of water sizzles
• Dip chicken in buttermilk
• Dredge chicken through dry ingredients and place in hot oil
• Keep an eye on the chicken—when it is brown on one side turn over and cook other side.

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EASY POTATO SALAD

INGREDIENTS

• 2 lbs. New Potatoes or red potatoes cubed and cooked – let cool a bit
• ¼ teaspoon salt
• ¾ cup ranch dressing [with or without bacon] or add your own
• ¼ cup bacon bits or crumbled bacon

DIRECTIONS

• Mix and serve or refrigerate for 2 hours and serve

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FLOURLESS CHOCOLATE CAKE – ANOTHER CONTEST WINNER!

INGREDIENTS

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling

DIRECTIONS

• Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
• Chop chocolate into small pieces.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
• Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
• Add eggs and whisk well.
• Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
• Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
• Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
• Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)