SOUPS
PASTA & FAGIOLI SOUP
Broth:
3 garlic cloves, smashed
4 sprigs Italian parsley
1 carrot, chopped
1 onion, quartered
1 tsp. dry basil
2 ham hocks
1 cup dry Borlotti beans (Pinto beans may be substituted)
1 bay leaf
2 quarts water
1\2 cup finely chopped celery
1\2 cup finely chopped carrot
1\2 cup finely chopped onion
3 garlic cloves, minced
3 Tbsp. Italian parsley stems, chopped
1 dash of black pepper
3 Tbsp. extra virgin olive oil
3\4 cup elbow pasta
Day before: Soak beans overnight. Simmer ham hocks with bay leaf, garlic, parsley, carrot, onion, & pepper for 2 hours. Strain. Set broth aside overnight in refrigerator. Refrigerate ham hocks separately.
Serving Day: Remove all fat from cooled broth. Bring broth to a boil and add the beans. Simmer for 1 1\2 hours. Add dry basil.
Sauté celery, carrot, onion, garlic, parsley stems in the oil for 3 minutes.
Add to beans and broth and simmer another 15 minutes.
Add pasta and simmer 15 minutes more.
Note:
1. For added richness, cube the cooled lean parts of the ham hocks and add to the pot with the sautéed vegetables.
2. A dozen or so freshly chopped basil leaves added with the pasta will add additional flavor.
3. 1 tsp. of tomato paste is a variation.
4. A generous sprinkle of freshly grated Parmigianino Reggiano in each plate is recommended.
MAMA’S RICE SOUP
2 chicken bouillon cubes
1\4 stick unsalted butter
1\2 cup Italian rice (Such as Arborio)
1 medium potato, cut into thin slices
1\2 cup parsley finely chopped
Simmer 4 cups water with the bouillon cubes, butter and sliced potato. Simmer (partially covered) for 30 minutes. Add rice and simmer for another 20-25 minutes. Taste for salt. Add parsley just before serving.
MUSSEL SOUP
48 mussels
1\4 cup extra virgin olive oil
1 small onion, finely chopped
5 cloves garlic, minced
1\2 cup celery, finely chopped
1\3 cup parsley, minced
2 -14oz.cans Italian pear tomatoes
3\4 cup Chardonnay
Salt
Liberal twists of coarse ground black pepper.
Sauté onion, garlic, celery and parsley until onions begin to color. Add tomatoes and wine. Bring to boil. Simmer 15 minutes. Add mussels. Cover and cook until mussels open. (Approximately 5 minutes). Remove any mussels that have not opened.
BARLEY SOUP
6 quarts water
1\2 lb. lean thick bacon, sliced
2 bay leaves
1 clove garlic, minced
1 carrot, diced
3\4 cup pearl barley
Salt to taste (optional)
Coarse ground black pepper to taste
1 cup celery, chopped (some leaves)
2 potatoes, peeled and diced
Add first 7 ingredients to water and bring to a boil. Simmer for 30 minutes.
Add celery and potatoes and simmer approximately 1 hour more or until barley is tender to taste. Adjust for salt and\or pepper if desired.
LENTIL SOUP
2 cup dried lentils
4 stalks celery, chopped
2 quarts water
2 cloves garlic, minced
4 Tbsp. olive oil
4 dried sage leaves, crumbled
4 1\2 Tbsp. butter
12 salted anchovies (washed)
1\4 small can tomato paste
Soak lentils for 1 hour in 2 quarts of water. Bring to boil. Add 1 tsp salt and cook 1 hour. Melt oil and butter in a heavy sauce pan and sauté' chopped celery, garlic and sage until golden. Mash anchovies to a fine paste and add to vegetables. Add tomato paste and cook for 15 minutes. Add to lentils and cook another 15 minutes.
APPETIZERS
RED CAVIAR CANAPÉS
3\4 cups red salmon caviar
2 Tbsp. finely minced onion
1 tsp. lemon juice
3 Tbsp. olive oil
12 slices baguette-type bread, toasted
4 Tbsp. unsalted butter, softened
With great care not to break eggs, put caviar into a sieve and run gently under lukewarm water washing away packing brine. Transfer to a small bowl and gently mix in lemon juice, onion and olive oil. Cover and refrigerate for 12-24 hours. Before serving, spread softened butter on toast and spread marinated caviar over butter. Bake in 400 degrees oven for 5 minutes. Serve hot.
CENTRAL COAST LOBSTER ANTIPASTO
2 yellow bell peppers
4 jumbo black olives sliced into thirds
2 red bell peppers
12 small fresh basil leaves
2 lobster tails
1 package Knorr Lemon or beschemel sauce
1 large zucchini
12 thin green onions
Cut the first 2 1/4 inches from the pointed end of each pepper. Make 12 triangular cups.
Boil lobster tails 5 min. Set aside to cool.
Broil pepper cups (skin side up) until skin becomes black and can be removed (about 10 min.)
Remove meat from lobster shells and cut into 12 pieces to fit the cup side of the bell pepper triangles.
Make Knorr sauce following directions on package.
Boil zucchini and green onions (about 5 min.)
Slice zucchini into 6 rounds 1/2 inch thick. Place a slice of olive on top of each round.
Just before serving, bake pepper\lobster pieces at 400 degrees for 10 minutes.
Arrange 1 red and 1 yellow pepper \ lobster in a flower pattern over a few tablespoons of the sauce. Place zucchini / olive at base of flower and use onions for stems and basil for leaves.
BACON SCALLOPS
18 large scallops
3 Tbsp. olive oil
9 very lean slices of bacon
2 Tbsp. butter
6 center slices of sour dough bread
Lemon wedges and greens for garnish
Fry bread slices on one side in oil and butter.
Cut bacon slices in half and wrap around each scallops, securing with a toothpick
Broil 3 inches from heat 8 to 10 minutes turning once.
Serve over warm bread slices.
Garnish with greens and lemon wedges.
ARTICHOKE FRITTATA
3 - Jars (6 oz. ea.) marinated artichokes, chopped
1 small onion, chopped
Dash of Tabasco
1 clove garlic, chopped
Dash of Worcestershire sauce
8 eggs
10 soda crackers, crumbled
1\2 tsp. salt
1\4 cup parsley, chopped
1\4 tsp. pepper
1 lb. cheddar cheese, shredded (4 cups)
1. Drain oil from artichokes into a large skillet. Cook onions and garlic in oil until limp.
2. Beat eggs in a large bowl until frothy. Add cracker crumbs; beat again. Stir in parsley, cheese, Tabasco, Worcestershire, salt, pepper, artichokes, onions and garlic; mix well. Pour into a well oiled 11 3\4 x 7 1\2 x 1 3\4 inch baking dish.
- Bake in a slow oven (325 degrees) for 35 minutes or until firm. Serve warm.
ELIZABETH’S ARTICHOKE DIP
16 oz. of artichoke hearts
2 cloves garlic chopped very fine
1\2 cup Parmesan cheese grated
1\2 cup mayonnaise
Blend all ingredients in food processor until smooth. Place in a dish and put in 350 degree oven until edges start to bubble. Serve warm or hot from oven. Thin bread slices or crackers.
ITALIAN BROILED SHRIMP
1 lb. jumbo shrimp
1 Tbsp. minced garlic
1\8 cup flour
2 Tbsp. minced parsley
1\8 cup olive oil
1\2 cup drawn butter*
1\8 cup melted butter
Shell shrimp, leaving tails on. Dry on paper towel. Dust with flour.
Stir oil and butter into flat baking dish.
Broil at med heat for 8 minutes
Add garlic and parsley to drawn butter. Pour over shrimp. Stir until shrimp are coated. Broil 2 more minutes. Serve immediately.
*Drawn butter is made by melting and removing just yellow oily part. White milky residue is left on bottom of pan and discarded
BRUSCHETTA WITH MOZZARELLA
5-6 seeded Roma tomatoes (place in a colander and let "weep" for 1\2 hour)
6 basil leaves, sliced fine
3 cloves garlic, minced
Salt
1\4 cup olive oil
2 small loaves sour dough bread
Small mozzarella balls (Trader Joe)
Bruchetta Oil:
1\4 cup olive oil
1\4 cup Parmigianino cheese, shredded
1 tsp. cracked black pepper
2Tbsp. crushed garlic
Slice bread thick and skewer 1\2 a mozzarella ball between each slice.
Place on a lightly greased baking sheet
Spread Bruchetta Oil mixture over bread
Bake 10 minutes at 350 degrees
Remove skewers and spread tomato mixture over bread.
Optional: Top with more finely chopped basil and pine nuts.
Serve immediately.
SIMPLE BRUSCHETTA
5-6 seeded Roma tomatoes (place in a colander and let "weep" for 1\2 hour)
6 basil leaves, sliced fine
3 cloves garlic, minced
Salt
1\4 cup olive oil
Baguette cut into 1\2 inch slices
Bruchetta Oil:
1\4 cup olive oil
1\4 cup Parmigiano cheese, freshly shredded
1 tsp. cracked black pepper
2 Tbsp. crushed garlic
Place slices on a lightly greased baking sheet
Spread Bruchetta Oil mixture over bread
Bake 10 minutes at 350 degrees
Spread tomato mixture over bread.
Optional: Top with more finely chopped basil and pine nuts.
Serve immediately.
RICOTTA CANAPÉS
3 fresh Italian sausages
1 lbs. ricotta cheese
4 Tbsp. freshly grated Parmigianino cheese
6 thin slices Fontina cheese
12 slices Baguette-type bread
3\4 cup Olive oil
Salt (optional)
Mix ricotta with Parmigianino. Add a little salt (optional). Simmer the sausage in water for 15 minutes. Remove the casing and break the cooked sausage into small pieces. Brown the pieces in 1 Tbsp. olive oil for about 3 minutes, until golden. When cool, add sausage to ricotta mixture.
Fry bread slices in remaining olive oil (one side only). Cool slightly on paper towel. Spread cheese \ sausage mixture on cooked side of bread. Cut Fontina slices in half and place one thin slice of Fontina over each slice of bread. Bake 5 minutes at 400 degrees.
LUGANICHE DI SAN SILVESTRO (NEW YEAR'S EVE ANTIPASTO)
7 to 8 lbs. coarsely ground pork shoulder (fat content is very important and should be no less than 30% of meat)
2 to 3 lbs. finely ground lean veal
1\2 tsp. Hungarian sweet paprika
3\4 cup red wine
1\2 tsp garlic powder
2 tsp. salt
1\2 tsp freshly ground black pepper
(Note: salt and pepper may be varied to suit taste.)
Mix dry ingredients well, using your hands. Add wine and mix again. Cover and refrigerate overnight. The next day, stuff medium sized casings.
Boil approximately 20 minutes. Serve with honey mustard.
BRUNCH
EGGS PORTUGAL
8 slices white bread, crusts removed
3\4 Tbsp. mustard
3\4 lbs. cheddar cheese grated (3 cups)
1 can cream of mushroom soup
1 1\2 lbs. skinless pork links
5 oz. can mushrooms with liquid
4 eggs
1\4 cup dry white wine or Vermouth
2 1\2 cup milk
Cut sausages in pieces, fry and drain
Put cubed bread in buttered 9 x 13 baking dish
Top with cheese, sausage.
Mix eggs, milk, mustard and pour over the above. Cover, refrigerate overnight.
Next day:
Mix soup, wine, mushrooms and liquid.
Pour over all. Bake 1 hr at 350 degrees (Top will look soupy)
MAIN DISHES
COSTOLETTE DI VITELLO ALLA VALDOSTANA
4 Veal chops with bone (one inch thick)
2 medium sized shallots
4 thin slices of light Fontina Cheese
4 slices prosciutto (not too lean)
4 slices fresh American bread
1 egg
Flour, butter, olive oil, and salt
Slit each chop (like a book) leaving bone attached. Beat with meat beater until thin (thin as possible without breaking meat)
Thinly slice shallots and sauté in 1 Tbsp. butter and a little salt until soft.
Cut Fontina in very thin slices.
Stuff each chop with 1/4 of the shallots, once slice prosciutto, and 1/4 of the Fontina. Fold back to original chop shape.
Beat the folded chops with the patterned side of the meat beater or with the blunt side of a heavy knife to make a crisscross pattern.
Grate bread into fine crumbs.
Beat the egg.
Follow the conventional method for breading the chops using flour, egg then breadcrumbs. Press the breadcrumbs into the meat with your hand. Fry the chops (one or two at a time) with 3 Tbsp. olive oil and 1 Tbsp. butter.
CHICKEN AND LENTILS
4 skinless chicken thighs all fat removed
4 skinless chicken legs
Marinade
2 cups Chardonnay
1 tsp. lemon pepper
1\2 tsp. garlic powder
3 Tbsp. Olive oil
1\8 tsp. salt
1\3 cups carrots, finely chopped
1\3 cups green onions, finely chopped
1\3 cups celery, finely chopped
3 cloves garlic, finely chopped
4 Tbsp olive oil
3\4 cups dried lentils
1 can tomato chunks
2 cups bouillon
Marinate chicken overnight in the refrigerator.
Remove chicken from marinade and dry well with paper towels. Strain marinade, reserving 1 cup.
Brown chicken in 2 Tbsp. of olive oil. Add 1 cup strained marinade and cook until evaporated. In another pan, sauté vegetables for 2 to 3 minutes. Add the browned chicken, tomato chunks, lentils and 1 cup bouillon. Simmer about 45 minutes until lentils are tender. Add more broth if needed.
BREAST OF DUCK
4 duck breasts
Marinade:
1 cup Madeira wine
1 Tbsp. dehydrated onions
1/2 tsp. garlic powder
1/3 tsp. salt
1/4 tsp. freshly ground pepper
1/2 stick butter
2 Tbsp. olive oil
Marinate breasts overnight in the refrigerator.
Save marinade
Dry breasts and fry over high heat on both sides. Put in 400 degrees oven for 5 minutes.
Make a sauce by cooking marinade with butter (approx. 5 minutes)
Slice diagonally (very thin). Centers should be pink.
SEAFOOD STEW
Seafood:
1 1\2 lbs. Monkfish cut into large chunks
12 Mussels in the shells
3 Tbsp. Olive oil
Vegetables:
6 small new round potatoes, peeled
6 - one inch cubes carrot
6 - one inch pieces celery
Sauce:
1 leek, finely chopped
1 cup chopped green onions
1 carrot, finely chopped
3 cloves garlic, peeled and smashed
1\2 cup Italian parsley, chopped
2 Tbsp. Olive oil
1 can chopped tomatoes
3\4 cup Chardonnay
1 cup clam juice
1\4 tsp. dried thyme
Freshly ground pepper, to taste
Salt, to taste
Vegetables:
Simmer in salted water until tender (about 30 minutes)
Sauce:
Simmer all ingredients for about 30 minutes. Puree in food processor.
Sauté Monkfish in olive oil until thoroughly cooked (about 5 minutes)
Scrub mussels. About 10 minutes before serving combine vegetables, monkfish and sauce and simmer for a few minutes. Add scrubbed mussels and cook until shells open. Discard any unopened mussels.
Garnish with additional minced parsley. Serve with crusty bread.
RABBIT WATERBY
1 large domestic rabbit
1 Tbsp. flour
1/2 cup finely chopped side (no salt) pork
1/3 tsp. dried Rosemary
1/2 cup finely chopped shallots
2 cloves garlic-minced
1/2 cup finely chopped green onions
1/3 cup parsley
1/3 cup Brandy
15 very small mushrooms, halved
1 cup Chardonnay
1 cup chicken broth
1/3 cup butter
Salt & pepper
Cut rabbit into 4 pieces discarding ribs and front end (2 legs & 2 loins). Brown meat with the side pork (approx. 10 minutes) Remove meat. Add garlic, shallots, green onions and parsley. Sauté for 3 to 4 minutes.
Return rabbit to pot. Add brandy, wine and chicken broth and a little salt and pepper.
Simmer covered for 50 to 60 minutes until rabbit is tender.
Meanwhile, sauté mushrooms with 1/2 of the butter for 3 minutes.
In a bowl mix the remaining butter with the flour and rosemary. Stir the butter mixture into the mushrooms and cook for 10-15 minutes.
When rabbit is tender, add the mushroom mixture.
GOULASH
3 lbs. beef, cut up in 1 1/2 inch cubes.
2 Tbsp. oil
3 cups beef stock (from brisket stock or use bullion cubes)
2 cloves garlic (smashed)
1 bay leaf
1 tsp. dried thyme
1 cup each - carrot, celery, onion (all finely minced)
2 packages Knorr mushroom gravy.
1 Tbsp. sweet paprika (Hungarian)
1 Tbsp. tomato paste.
1 cup red wine
Very carefully brown beef cubes on all sides in oil (approx. 5 minutes)
Add vegetables and garlic and cook a few more minutes.
Add beef stock, tomato paste and paprika.
Blend red wine with Knorr packages and add to pot.
Simmer very slowly for about 2 hours.
BOLLITO DE MANZO CON SALSA VERDE
Try to cut most of fat from an evenly shaped brisket. Simmer 2 hours with onion, celery, carrot parsley and garlic. Salt and pepper. Mark 1/4 inch slices. Serve with big pieces of boiled carrot, celery and potatoes (all cubes 3/4” by 3/4”)
GREEN SAUCE
1 cup parsley leaves
2 anchovy fillets, rinsed
1 small boiled potato (cold)
1 small dill pickle
1 clove garlic
1 small onion
1 cup oil
2 Tbsp. white wine vinegar
Salt & pepper
2 Tbsp capers
Mince parsley, anchovies, potato, pickle, garlic and onion very, very finely (you can use pause button on food processor).
Season with salt and pepper and slowly beat in the oil.
Add capers after beating.
MAMMA SOFIA’S CANEDERLI BREAD DUMPLINGS
3 cups cubed (1\4 inch) day old Italian or French bread
1\2 cup diced very lean bacon
1\2 cup diced Mortadella
1\4 cup diced onion
2 eggs beaten
1\2 to 1 cup milk
1\4 to 1/2 cup flour
1 tsp. salt
Sauté bacon and onion.
Add to cubed bread.
Add Mortadella, eggs and salt.
Add 1\2 cup milk and mix well until bread is moist and sticky.
Gradually add flour and a bit more milk to consistency of soft paste.
Let sit for about an hour. Stir again and form into balls with two spoons and drop into boiling broth. Usually takes about 20 minutes to cook.
VENISON PETITE SYRAH
3lbs. Venison cut into cubes 2 x 2
2 celery stalks, cut into 4 pieces each
3/4 bottle Petite Syrah wine
1/2 tsp. rosemary
3 cups beef broth
4 Tbsp. Olive Oil
2 cups mushrooms – finely chopped
4 cloves garlic – smashed
2 large onions – quartered
3 bay leaves – broken
2 carrots – cut in 4 pieces
1 Tbsp. Worchester sauce
1 Tbsp tomato paste
Salt, pepper, corn starch
Bake meat, onions, carrots, celery, rosemary, garlic and bay leaves (hand - rubbed with oil, salt and pepper) at 400 F. for 1 1/2 hours.
Add the wine, broth and tomato paste.
Simmer in oven (about 300 F.) covered for 1 hour
Remove meat and strain liquid into a casserole. Add corn starch mixed with a bit of water, the Worchester sauce and the mushrooms.
Simmer on stove for additional 15 minutes.
ITALIAN BEEF
3lbs. to 4 lbs. beef rump or brisket
Packet of Au Jus OR 2 Tbsp. gravy master
Garlic powder
One whole onion
Sprinkling of dried oregano
Black pepper
Rub beef with garlic powder, pepper and oregano. Place in covered roaster along with the onion and roast at 350 degrees for about an hour. Let pan juices collect. Remove from roaster and allow to cool. Keep pan juices in roaster.
When cool enough to handle, slice very thin with an electric slicer. (This is most important that the beef be sliced extremely thin or it will be tough.)
Return meat to roaster and add packet of Au Jus or Gravy Master. Add 3 cups water and additional garlic powder and oregano to taste. Taste for salt.
Let simmer for about 45 minutes. Serve with crusty Italian bread or rolls.
DESSERTS
MOM’S BANANA NUT BREAD
Heat oven to 350
Grease 9 x 5 loaf pan
1/4 cup shortening
2 cup bisquick
3/4 cup sugar
1 cup mashed bananas (3 to 4 medium)
2 eggs
1/3 cup chopped nuts
Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into prepared pan. Bake about 55 minutes. Cool on rack before slicing. Frost if preferred with very light powdered sugar and water.
For 4 to 5 cakes:
1 box Bisquick or Jiffy
1 1/8 cup sugar
3 1/3 cup sugar
9 eggs
4 1/2 cup bananas
1 1/2 cup nuts
I sometimes add chocolate chips. Also may be made with Splenda (about 3/4 amount of sugar) and egg substitute (equivalent of number of eggs.)
Canola oil is a good shortening in place of margarine.
CHEESE CAKE
Crust:
20 graham crackers, crushed
3\8 cup melted butter
3\4 cup granulated sugar
1 tsp. cinnamon
1 lbs. cream cheese
2 eggs
1 tsp. vanilla
1\3 cup granulated sugar
Pinch of salt
Topping:
1\2 pt. sour cream
1\3 cup powdered sugar
1 tsp. vanilla
Crust:
Combine all ingredients and press into a spring-form type pan.
Filling:
Whip the cheese with sugar. Add eggs one at a time and vanilla and salt and continue beating until creamy and all lumps are dissolved.
Pour over crust.
Bake 10 minutes at 350 degrees
Topping:
Combine all ingredients and pour over warm cake. Return to oven and bake another 10 minutes until set.
POUND CAKE
1 lbs. good quality margarine or butter
6 eggs
1 lbs. powdered sugar
Rind of one lemon
3 cup cake flour
2 tsp. vanilla
Grease and flour a 10 or 12 inch loaf pan or 2 smaller pans.
Cream butter with sugar. Add eggs one at a time and continue beating. Add flour a little at a time with vanilla and lemon rind. Beat well.
Pour into pan to half full.
Bake 1 hour until top crust splits. Test with a toothpick for doneness until toothpick comes out clean.
RED VELVET CAKE
1/2 cup + one Tbsp. good margarine
1 tsp. white vinegar
1 1/2 cup sugar
2 1/4 cups flour
2 eggs
1 tsp. baking soda
2 tsp. cocoa
1 tsp. baking powder
1 tsp. salt
2 oz red food coloring (1/4 cup)
1 tsp. vanilla
1 cup buttermilk
Mix shortening and sugar; add eggs, beat thoroughly. Add cocoa, salt, vanilla and vinegar. Beat well. Add flour with baking soda and baking powder in center of bowl. (do not mix yet). Pour red food coloring around outside of flour. Add buttermilk. Now beat until well blended. Bake at 350 degrees for 30 minutes in two 9” round pans. Remove from oven. Cool in pan for 10 minutes. Remove from pans to cake rack. Cool thoroughly. Split each layer in half to make 4 layers. Frost.
Frosting
8 oz. Philadelphia Cream cheese (you may use lite)
1/4 cup good margarine
1 box powdered Sugar
2 tsp. vanilla
Milk to make a soft frosting.
Beat cream cheese and margarine with vanilla and about half the powdered sugar. Gradually add more powdered sugar and slowly start adding milk. Continue until all sugar is used up, adding milk as needed to form a spreadable frosting.
MARGARET’S TIRAMISU
Serves 8 chill overnight for best flavor.
8 oz. Neufchatel cream cheese at room temperature
1\3 cup sugar
5 Tbsp. grappa or liqueur of choice (I use grappa and chocolate macadamia nut flavoring)
1\2 tsp. Vanilla
8 oz. tub reduced fat Cool Whip.
1 package ladyfingers (thin sliced non-fat pound cake may be substituted)
3\4 cup espresso coffee
1\4 cup unsweetened cocoa powder
Beat cream cheese and sugar at highest speed till very creamy. Beat in liqueur and vanilla.
Fold whipped topping into cream cheese mixture.
Arrange half the ladyfingers in a dish just large enough to hold them in one layer. Sprinkle with half the coffee. Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Repeat process for second layer.
Cover with plastic wrap and refrigerate overnight.
LEMON SQUARES
Crust:
1 cup butter
2 cup flour
1\2 cup powdered sugar
Blend with pastry blender. Press into large cookie sheet
Bake 15 minutes at 350 degrees (be careful not to burn)
Filling:
4 eggs
2 cups sugar
5 Tbsp. lemon juice
4 Tbsp. flour
1\2 tsp. salt
Mix with fork. Pour over cooked dough. Bake again for 20 minutes at 350 degrees. COOL. Cut into squares. Sprinkle with powdered sugar
FRANCES' COOKIES
4 cold eggs well beaten
1 cup milk
1 cup melted butter
7 cup flour
2 cup granulated sugar
8 tsp. baking powder
1 lemon rind
1 tsp. baking soda
2 tsp. vanilla
2 eggs beaten
Granulated sugar to sprinkle over tops
Mix flour, sugar, baking powder and soda. Make a well. Add eggs, butter, lemon rind, vanilla and milk to make a soft dough.
Roll dough into cylinders about 1 inch in diameter. Cut diagonally at 1 inch intervals. Flatten down with a spatula. Brush with beaten egg and sprinkle with sugar. Place cookies two inches apart on a greased sheet. Bake in 350 degree pre-heated oven for 15 minutes
AUNT AGNES' BISCOTTI
10 cup flour
6 Tbsp. baking powder
1 cup oil
1\2 cup milk or enough to make a firm dough
6 eggs, beaten
2 Tbsp. vanilla
2 cup granulated sugar
Mix flour, sugar and baking powder together. Make a well and add other ingredients to make a medium firm dough.
Chill 2 to 3 hours.
Shape into 2 inch fingers or “S” shapes
Bake on ungreased cookie sheets for 15 minutes at 375 degrees
For a Christmas cookie this dough may be used for cutout cookies or can be shaped into1 inch balls and pressed with the thumb and jelly or 1\2 a candied cherry added.
SNOWBALLS
Mix together:
1 cup soft butter
1\2 cup sifted powdered sugar
1 tsp. vanilla
Sift and Stir in:
2 1\4 cups sifted flour
1\4 tsp. salt
Mix in:
1 cup finely chopped nuts
Chill dough overnight. Roll into small balls and bake at 350 degree until set but not brown. 10-12 minutes.
While still warm, roll in powdered sugar. Cool and roll in powdered sugar again.
MOM'S CHOCOLATE COOKIE BALLS
16 cup flour
8 eggs beaten
4 Tbsp. baking powder
2 tsp. cinnamon
4 2\3 cups sugar
2 cup oil
2 cup unsweetened cocoa
Enough liquid coffee to make a medium dough
Rind of 2 oranges, grated
1 cup chopped nuts
Rind of 2 lemons
Pinch of salt
Juice of 1 lemon
Mix dry ingredients. Make a well and add lemon juice, eggs and enough coffee to make a medium firm dough. Add nuts and blend. Make balls the size of small walnuts. Bake on ungreased cookie sheet at 375 degrees for 20 minutes.
MOM'S FIG COOKIES
Dough:
1\2 cup margarine
1\2 cup milk
1 cup granulated sugar
3 1\2 cup cake flour
1 egg, beaten
3 tsp. baking powder
1 tsp. vanilla
1\2 tsp. salt
Cream margarine, sugar, vanilla and egg. Sift dry ingredients together and add alternately with milk to creamed mixture. Chill at least 15 minutes (overnight covered in refrigerator is better) before rolling. Dough is very soft to handle.
Roll dough 1\8 inch thick on floured board and cut with round cookie cutter, a water glass or into squares.
Put about a scant teaspoon of filling in the center and fold two sides to center to make an open pillow.
Bake at 350 degrees on ungreased cookie sheet for about 10 minutes until golden.
Filling:
1\2 cup granulated sugar
2 cup dried figs chopped
1 Tbsp. butter
1\8 tsp. salt
2\3 cup hot water
1 cup chopped nuts
Mix and cook together, stirring constantly to prevent burning (approximately 10 minutes).
I also add chopped dates in place of some of the figs and 2 tsp. brandy after mixture has cooled. I put warm mixture into food processor or blender to make more of a puree.
MOM'S CASSADEDE
Dough:
2 cup flour
3\4 stick butter
1\2 tsp. baking powder
2 egg yolks
3\4 cup powdered sugar
Milk as needed for a soft dough.
Mix flour, sugar and baking powder together. With a pastry blender or two forks mix in butter then egg yolks until a soft dough is formed. (May be refrigerated over night.)
Fill with chestnut or ricotta filling.
Form as in ravioli.
May be baked at 350 degrees for approx. 15 minutes or deep fried in canola oil.
Sprinkle with additional powdered sugar.
Chestnut filling:
1 lbs. Chestnuts roasted, shelled and chopped.
1 cup chocolate chips
1\2 cup powdered sugar
3 tsp. brandy
Blend in food processor to puree.
Ricotta Filling:
1 lbs. skim milk ricotta
2 cup powdered sugar
1\4 cup candied fruit
1 small milk chocolate bar, shaved.
1 Tbsp. vanilla
Process ricotta, sugar and vanilla in food processor until blended. Fold in chocolate and candied fruit.
BISCOTTI I PAN 'I SPAGNA
2 cups unbleached flour
1\2 cup oil
2 tsp. baking powder
4 eggs
Pinch salt
1\3 cup anisette or pernod liquor
1 cup sugar
Mix flour, baking powder, salt and sugar. Make a well and add oil, eggs and liquor to make a fairly firm batter.
Shape into a loaf in a greased 9 x 12 x 2 inch pan using aluminum foil on the sides if batter is too loose. Bake at 375 degrees for 20 minutes until golden and dry when pierced with a toothpick.
Cut in diagonal strips 3\4 inch thick. Cut longer strips in half. Place flat on a wire rack on an ungreased baking sheet and return to oven until toasted on both sides. Check in 10 minutes.
MOM’S BISCOTTI
Makes about 5 dozen large cookies.
6 eggs
1 Tbsp. baking powder
1/2 lbs. butter melted
1 Tbsp. cream of tartar
3 1/3 cup granulated sugar
1 tsp. baking soda
3/4 cup milk
1 tsp. Anise oil
1 tsp. Almond extract
8 cup flour
(Vanilla and liquor may be substituted)
Beat eggs well. Add sugar and beat well. Add melted butter and beat again. Alternately add milk and dry ingredients that have been triple sifted (very Important). Makes a relatively soft dough. Add extracts and finely chopped nuts if desired. Let dough rest in refrigerator for 15 minutes. Divide evenly among 4 cookie sheets lined with parchment paper, making a log about 4 inch. wide. (Dough will spread.) Bake in preheated 375 degree oven for about 25 minutes. Remove from oven and let cool for about 15 minutes. Cut loves into slices about 1 inch thick. Lay, cut side down on cookie sheets and return to oven to toast for about 10 minutes. Turn cookies over and toast other side for about 10 minutes. Watch carefully that they don’t burn.
GRANITA (LEMON ICE)
Makes about 1 1/2 pints
2 cups water
1 cup sugar
1 cup lemon juice
In a 1 1/2 to 2 quart sauce pan, bring water and sugar to a boil over moderate heat, stirring only until the sugar dissolves. Timing from the moment the sugar and water begin to boil, let the mixture cook for exactly 5 minutes. Immediately remove the pan from the heat and let the syrup cool to room temperature.
Stir in lemon juice. Pour the mixture into a small, flat pan. Freeze for about 3 to 4 hours, stirring it every 30 minutes and scraping into it the ice particles that form around the edges of the pan. The finished granita should have a fine, snowy texture. For a coarser texture that is more to Italian taste, leave until frozen solid. Then remove and crush in a blender.
EASY CHOCOLATE TRUFFLES
3\4 lbs. good quality bittersweet or semisweet chocolate, chopped
3 Tbsp. milk
3 Tbsp. sweet butter
1\2 tsp. instant coffee granules
2 Tbsp. grappa or liqueur of choice
1\2 tsp. vanilla
1\4 tsp. chocolate macadamia nut flavoring
1\4 cup unsweetened cocoa powder
1\4 cup confectioners' sugar
Line 8 x 4 x 3 inch loaf pan with waxed paper. Combine chocolate, cream and instant coffee in top of double boiler and place over simmering water. Stir until mixture is very smooth. Stir in flavorings. Spoon into lined pan. Refrigerate at least 1 1\2 hours or until firm.
Unmold chocolate on to a piece of waxed paper on cutting board. Peel off covering waxed paper. Using long, sharp knife, cut chocolate into cubes. (Dip knife into hot water and wipe dry between cuts.) Refrigerate cubes for 15 minutes.
Sift together cocoa and sugar into a large bowl. Toss cubes to cover. Store covered in refrigerator.
BREADS
MOM’S BANANA NUT BREAD
Heat oven to 350 degrees
Grease 9 x 5 loaf pan
1/4 cup shortening
2 cup Bisquick
3/4 cup sugar
1 cup mashed bananas (3 to 4 medium)
2 eggs
1/3 cup chopped nuts
Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into prepared pan. Bake about 55 minutes. Cool on rack before slicing. Frost if preferred with very light powdered sugar and water.
For 4 to 5 cakes.
1 box Bisquick or Jiffy
1 1/8 cup sugar
3 1/3 cup sugar
9 eggs
4 1/2 cup bananas
1 1/2 cup nuts
I sometimes add chocolate chips. Also may be made with Splenda (about 3/4 amount of sugar) and egg substitute (equivalent of number of eggs.)
Canola oil is a good shortening in place of margarine.
PUMPKIN BREAD
3 1\2 cups sifted all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1\2 tsp. ginger
3 cups sugar
1 cup salad oil
4 eggs
2 cups canned pumpkin
2\3 cups orange juice, milk or water
1 1\2 cups seedless raisins, optional
1 1\2 cups chopped nuts, optional
Combine flour, soda, salt, baking powder, cinnamon, nutmeg and ginger, mixing well; set aside. Beat together sugar and oil; add eggs, one at a time. Stir in pumpkin and orange juice. Blend in dry ingredients. Stir in raisins and nuts. Turn into flour well-greased 1-pound coffee cans or 2 well-greased 9 x 5 x 3 inch loaf pans. Let stand at least 20 minutes before baking. Bake in 325 degrees oven for 1 hour and 15 minutes, or until done. Let stand in pans 5 minutes, then turn out on racks to cool. Freeze, if desired.
Raisin Bran Muffins
1 Box Raisin Bran cereal
3 cup sugar (or Splenda or mixture of both)
5 cup flour
5 tsp. baking soda
2 tsp. salt (optional)
1 cup oil
4 eggs (or equal amount Egg Beaters)
1 quart buttermilk
Add up to a cup each of any other ingredients you choose i.e.
Nuts, chocolate chips, dried fruit, butterscotch chips,
Mix together and keep covered in refrigerator.
Cover and let sit for at least 24 hours before baking
DO NOT STIR
Fill muffin tins. Bake at 350 degrees for 20 to 25 minutes.
Or
Bake in loaf pans for approx. 45 minutes. until toothpick inserted in middle comes out clean.
PIZZA FRITTA
This is fried bread dough that may be served with a sprinkling of sugar as a sweet dish.
3 cups bread flour
1 tsp. salt
1 Tbsp. oil
1 package fast rising yeast (dissolved in 1\4 cup warm water with a pinch of sugar)
Warm water to make a soft but firm dough.
1 cup cooking oil
Knead all ingredients together to form a soft ball of dough. Let rise in a very warm place until double in bulk. Break off large pieces of dough and flatten on a floured board.
Heat cooking oil to 350 degrees in a deep frying pan or a large sauce pan.
Drop flattened pieces of dough into hot oil and cook until golden on each side.
Drain on paper towels and sprinkle with granulated sugar. Best served warm.
You may vary this recipe by adding finely chopped pepperoni or small bits of mozzarella cheese to the dough after the first rising. If you add these ingredients it is best to allow the dough to rise a second time before forming into patties. (Of course, omit the sugar topping. Instead use a bit of oregano or top with a slice of fresh tomato sprinkled with oregano.)
PASTA
PASTICCIO
This lasagna type pasta is called PASTICCIO. The recipe has been elaborated by Meo's brother, Giovanni.
Pasticcio is an assembly of 3 basic elements: The pasta, the sauce, and the béchamel sauce. Mozzarella cheese is always added. In season, fresh asparagus may be added to create additional complexity.
Pasta:
The original recipe calls for squares of handmade fresh pasta. Similar results can be achieved by purchasing a new type of lasagna noodles that may be used straight from the package without pre-boiling. This product is fine, but I have found that it works better if the noodles are boiled for 3 minutes before using.
Sauce:
This sauce is not the typical super-red spaghetti sauce. When it is completed, it is mostly the color of the meat with only a modest amount of red from the tomatoes.
Ingredients:
1 1\2 lbs. lean ground meat.
1 14 oz. can chunky tomatoes (Italian style)
1\3 cup extra virgin oil
10 garlic cloves, minced
1\2 cup minced parsley stems
1 cup minced carrots
1\2 stalk celery, minced
4-5 green onions, minced
12 fresh basil leaves
1\2 cup red wine
1\2 cup broth or water
Salt and pepper to taste
Sauté garlic, parsley, carrot, and onion in oil for 2-3 minutes. Add meat and cook for approximately 5 minutes until all liquid is evaporated. Add wine and let it evaporate. Add tomatoes and broth or water. Mix well and simmer for 45 minutes. Add more broth or water if sauce is too dense.
Béchamel:
6 Tbsp. (3\4 stick) unsalted butter
6 Tbsp. flour
4 cup hot milk
Pinch of freshly ground nutmeg
1 tsp. salt
Melt butter and add flour. Stir 1 min. Gradually add the hot milk, stirring constantly. Season with nutmeg and salt. Cook over low heat for 15 minutes.
Mozzarella:
Thinly slice about 14 oz. mozzarella
Preparation:
Pan size 9 x 13 greased.
Boil pasta for 3 minutes. Immerse in cold water. Remove one piece at time as needed.
Spoon about 1\4 cup of meat sauce in bottom of the pan. Cover with first layer of pasta.
Add about 1\3 cup meat sauce. Add some mozzarella then about 1\2 cup béchamel.
Continue layering for about 5 to 6 layers. If cooked asparagus is used, add after third layer.
Bake at 350 degrees for about 1\2 hour if cooked when ingredients are still warm. Otherwise bake at 200 degrees for about an hour then raise temperature to 350 for about 1\2 hour or until heated through. If you like a crusty top, broil for about 2 minutes but watch it very carefully.
HOLIDAY BAKED PASTA (PASTA DELLA DOMENICA)
Sauce:
Very lean beef to make 1 cup cubed 1\4 x 1\4
1 can Italian herb tomatoes
1\2 cup chopped onions
4 cloves garlic, finely chopped
2 Tbsp. carrots, finely chopped
1\4 cup olive oil
1\2 cup fresh basil leaves, chopped
Salt-pepper to taste
Casserole:
1 lbs. Rigatoni
5 Tbsp. butter
5 Italian sausages (pork, turkey or chicken) cut into 4 pieces each (20 pieces)
1\8 cup Brandy
1 large eggplant
1\2 lbs. Ricotta cheese
6 oz. can black olives
1\3 cup grated Parmigianino cheese
Eggplant:
Slice into 3\4 inch slices, layer on paper towel and sprinkle with salt. After 15 minutes, scrape salt from surfaces and repeat process on other side.
Sauce:
Sauté finely cubed beef in half the olive oil for approximately 5 minutes. Add onions, carrots, garlic and tomatoes. Simmer 1 hour. Add basil and set sauce aside.
Cut Eggplant into 1 inch cubes and sauté in remaining olive oil until golden. Set aside.
Sauté sausage pieces for 6 to 8 minutes. Add brandy and allow alcohol to evaporate. Remove from heat and set aside.
Boil Rigatoni to al dente stage. Drain and toss with 5 Tbsp. melted butter until all pieces are well coated.
Assembly: Toss pasta and eggplant together in a 9 x 13 inch baking pan. Arrange pieces of sausage over mixture. Add sauce by spoonfuls around sausage. Do not cover the entire surface with sauce. Garnish with black olives. Sprinkle Parmigianino over the top. Bake at 325 degrees for approximately 1\2 hour. Heat any remaining sauce and serve on the side.
BASIC TOMATO SAUCE FOR PASTA
Sauce
1 lbs. very lean ground beef and\or 1 lbs. Italian sausage
1 can tomato paste
1 large can tomato puree
1\2 cup chopped onions
1 stalk celery, finely chopped
4 cloves garlic, finely chopped
4 Tbsp. carrots, finely chopped
2 Tbsp. olive oil
3 Tbsp. dried oregano
1\2 cup fresh basil leaves, chopped
Salt-pepper to taste
If you use just sausage, break into small pieces. If you use both ground meat and sausage, leave sausage whole and use as a side dish.
Sauté beef and\or sausage in the olive oil for approximately 5 minutes. Add onions, celery, carrots, garlic and cook until onions are transparent. Add tomato paste and cook another 5 minutes. Add puree and dried oregano. Taste for salt and pepper. Simmer 1 hour. Add basil and set sauce aside.
MANICOTTI
Stuffing:
1 lbs. Ricotta cheese
1 egg lightly beaten
5 or 6 sprigs of parsley, chopped
A few twists of freshly ground black pepper.
Blend all ingredients together. Taste for salt. Add to taste.
Purchase a good quality pasta like deCecco or Ronzoni. Bring a large pot of water to boil. Add a tablespoon of oil to the water to prevent the rolls from sticking together. Salt the water to taste. Drop the rolls carefully into the boiling water. Let boil about 3 minutes until pasta is soft but firm. Blanch in cold water. Stuff (a pastry tube works best) and layer in a 9 x 13 baking pan that has been prepared with a layer of sauce. One layer works best. Top with additional sauce (be generous) and finish with a layer of grated Parmigiano cheese.
Bake at 350 degrees for 45 minutes. Serve additional sauce on the side.
SAUSAGE SAUCE FOR PASTA
6 Italian sausages (pork, turkey or chicken)
6 sage leaves
3 cloves garlic, chopped
1\3 cup olive oil
1 1\2 lbs. fresh Roma tomatoes skinned, seeded and cut into quarters.
1\3 cup Chardonnay
Salt-pepper to taste
Skin tomatoes by dipping one at a time in boiling water, then in cold water. Pierce with a fork and slide skin off. Squeeze to remove seeds.
Remove casings from sausages and break up. Sauté in olive oil together with sage and garlic. Add Chardonnay and simmer for 30 minutes. Add tomatoes and cook another 30 minutes. Serve over pasta.
CLAM SAUCE
3 cans chopped clams
2 cloves garlic, minced
3\4 cup parsley, chopped
1 shallot, minced
4-5 large black olives, chopped
1\4 cup olive oil
1\3 cup Chardonnay
Salt
Fresh ground black pepper
Sauté shallots and garlic in olive oil until golden. Add parsley and black olives and simmer about 2 minutes. Add wine and cook until wine is almost evaporated. Add chopped clams and a few twists of black pepper. Taste for salt. Serve over linguini or angel hair pasta.
RICOTTA GNOCCHI WITH FISH SAUCE
Gnocchi:
2 lbs. Ricotta
2 cups unbleached flour
3 Tbsp. grated Parmigianino
1 egg
Sauce:
1 lbs. firm white fish (Halibut, Shark, etc.)
3 Tbsp. Olive oil
2 Tbsp. Brandy
3 anchovy fillets
2 cloves garlic, minced
1\4 cup minced parsley
1\2 cup tomato puree
1\4 cup bouillon
3 Tbsp. cream
Gnocchi:
Mix all ingredients well until a semi soft dough is formed. Add additional flour sparingly, if necessary. Roll into tube 3\4 inch thick. Cut tube into 1\2 inch pieces and roll over the back of a fork to make ridges. Cook in boiling, salted water until gnocchi rise to top of pan. Carefully remove from water with slotted spoon and place in buttered baking dish. If sauce is not ready, store gnocchi in 350 degree oven.
Sauce:
Cut fish into 1\2 inch cubes. Sauté in olive oil until slightly golden. Add garlic, parsley, anchovy and brandy. When mixture is hot add tomato puree and bouillon. Heat again until bubbly. Add cream and blend well.
Gently add sauce to gnocchi and coat well.
