Don't rock the boat while I BBQ...

I like to think of this as a sophisticated version of ratatouille. I prepared this in individual ramekins, but it could easily be made in a large casserole dish and then served accordingly. It is delicious alone as a vegetarian meal, or could easily be served as a side dish. I chose to serve it as a meal with a bounty of fresh bread (to dip in the warm marinara). You may also sprinkle some freshly grated Parmesan over the top if desired. This is a wonderful summer dish, as all the veggies are in their prime. I am sure this would be a lovely summer luncheon addition. I suggest popping this in the oven, grabbing a book, and then enjoying a lovely meal on the porch.   

1 small Italian eggplant

1 zucchini (Italian squash)

1 summer squash

1 red bell pepper

1 small onion

1 clove of garlic

1/4 t salt

1/4 t pepper

1/2 t red pepper flakes

1 t basil (fresh if available)

1/2 t oregano (fresh if available)

1/4C olive oil1

 8 oz can tomato sauce (or I used homemade marinara)

Preheat oven to 350.

Slice eggplant, zucchini, squash, onion, and bell pepper into 1/8″ rounds. Add to a large bowl with minced garlic. Sprinkle with spices and seasonings. Drizzle with 1 tbsp olive oil. Toss and allow to sit for 5-10 minutes.

Preheat a large sautée pan with 1 tbsp olive oil. When pan is warm, add 1/3 of your vegetables. Tossing and flipping until slightly browned. Repeat with remaining olive oil and vegetables.

In individual dishes (or one large oven safe dish), spoon a thin layer of tomato sauce on the bottom. Arrange vegetable slices as desired. Bake for 10-15 minutes or until tender and sauce is bubbly.

Serve warm with bread or as a side dish to a larger meal.

Until tomorrow...Peace.

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Just as sure as the wind's gonna blow now...

At first glance, this seems like a typical tomato pasta sauce but three things make it anything but: the smoky char on the tomatoes, the kick from the Aleppo pepper, and the sweet-sour note of the pomegranate molasses. This handful of ingredients combines for a lot of intriguing flavor. Aleppo pepper comes from the Eastern Mediterranean and has a flavor slightly reminiscent of Ancho chiles. If Aleppo pepper is unavailable in you area use Ancho chile powder or a mixture of 3 parts paprika and 1 part cayenne instead. Start with 1/2 tsp and add more as desired. Pomegranate molasses is a sweet-tart reduction of pomegranate juice and is a highly versatile ingredient worth exploring.  Because you’re using a sweet-tart syrup to up the sweet-tartness of the tomatoes, be sure to taste your tomatoes before cooking. If they are on the sour side, you may need to add a pinch of sugar to the sauce. If they’re overly sweet, you might want to add a dash more pomegranate molasses. This is a beautifully bright and different pasta dish, excellent for summer. 

8 ounces spaghetti

3 tablespoons olive oil, divided

4 cloves garlic, sliced 

1/2 to 1 teaspoon ground Aleppo pepper

1 teaspoon fresh thyme leaves, roughly chopped

1 pound whole cherry or grape tomatoes, washed and thoroughly dried

1 tablespoon pomegranate molasses 

1/3 cup toasted walnuts, roughly chopped

1 handful fresh basil or Italian parsley leaves, thinly sliced (I used both)

Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1/2 cup pasta water and drain pasta.

Meanwhile, heat 2 tbsp of the oil in a heavy-bottomed large skillet over high heat until wisps of smoke come off the pan. Add garlic, Aleppo pepper, and thyme, and cook for a few seconds until just fragrant. Add tomatoes, stir to coat in oil, then cook, swirling occasionally, until tomatoes charred and about to burst, about 4 minutes. Immediately remove from heat, add drained pasta, pomegranate molasses, 1/4 cup of the pasta water, stir to coat, taste, and add salt or sugar as desired. Add remaining pasta water, as needed, so that the sauce delicately coats each strand of pasta.

Stir in remaining 1 tbsp of the oil, walnuts, and basil or parsley and toss to coat the pasta. Taste, add more salt and Aleppo pepper as desired and serve immediately.

Until tomorrow...Peace.

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You have to go where your heart says go, isn't that so...

Happy Earth Day!! (Yes, I realize it was yesterday. Last evening a Florida rain storm took out my Internet. I guess that is what I get for procrastination. Now, you may just be lucky enough to receive two posts today.) Panzenalla, my new obsession. Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer (tomatoes are in season in FL now). It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. Panzanella was based on onions, not tomatoes, until the 20th century. I have been experimenting with different variations of this delicious salad. While at the vegetable market my eyes were drawn to gorgeous fresh peaches. If you cannot find good quality fresh peaches they may be omitted, or you may substitute plums or nectarines (use your imagination I think mango would be excellent here as well, just do not grill it.). I chose to grill the peaches to create a sweeter version of panzenella. This was a huge hit! I grilled some romaine hearts in addition, and it made for a delicious vegetarian lunch, dinner, or side dish.

2 shallots, halved and sliced paper thin

2 to 3 T red wine vinegar

1 1/2 pounds sweet cherry tomatoes, halved (or any tomato that looks good)

6 T extra virgin olive oil

1 garlic clove, sliced paper thin

1 1/2 pounds ripe peaches, cut into sixths

3/4 pound herbed  bread, into 1-inch slices (I used stale foccacia, any hard bread will work)

dash of balsamic vinegar (I used fig infused, but any would work)

1 handful fresh basil leaves

Heat a grill to medium heat. Meanwhile, combine shallots and 2 tablespoons of the vinegar in a small bowl, season with a pinch of salt and a pinch of sugar, stir to combine, and set aside for at least 10 minutes. In a large bowl, combine tomatoes, garlic, and 3 tablespoons of the oil, season with salt, toss to combine, and set aside.

Brush bread on both sides with 1 tablespoon of the remaining oil, place on grill, and cook until charred on both sides, about 5 minutes. Set bread aside to cool slightly. Brush peaches with remaining 1 tablespoon of oil, season with salt, and and grill, cut-side down, until just charred on both sides but still firm, about 3 minutes. Remove from heat and set aside.

When bread is cool enough to handle, cut or tear into bite-sized pieces. Add the shallots and vinegar to the bread and toss to coat. Just before serving, add the tomatoes to the bread mixture, season with salt and freshly ground black pepper, taste, and drizzle with remaining tablespoon of oil or vinegar, as desired. Thinly slice basil and scatter over the top then place salad on a serving plate and reserve any remaining dressing. Add peaches to remaining dressing and gently turn to coat. Top salad with peaches, drizzle balsamic vinegar and serve.

Until tomorrow...Peace.

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That's me in the corner, that's me in the spotlight...

Today is soup day. I am delivering you a hearty, healthy and satisfying dish. Pasta e fagioli is a conventional Italian soup. This soup is traditionally meatless, as it simply means pasta and beans. It was an inexpensive dish that was created to feed a large family. I have decided to give it an added twist with hot Italian sausage. I was pleased with the outcome. The sausage delivered an additional depth that was welcoming. This serves as an excellent first course, or easily as a  generous meal.

3 cloves of fresh garlic minced

1 onion diced

1 tbsp olive oil

1 tsp sugar

1 – 28 oz. can  tomatoes

2 cups water (you could also use 1 cup water, 1 cup chicken broth if you have it on hand)

1 – 6 oz. can tomato paste

2 cans of white cannellini beans (with the starch)

3/4 lb hot Italian sausage

1/2 lb ditallini pasta

Salt and pepper to taste

1 T fresh basil

1 T fresh parsley

3 bay leaves (fresh if available)

Parmesan cheese (Optional: mix in 3/4 cup grated parmesan into the soup at the end)

heavy cream (a dash at the end of the cooking process)

 

Remove the sausage from its casing and brown it in the bottom of a large soup pot

Chop up the fresh garlic and onion and saute it with the sausage in the pot with 1 tbsp olive oil and 1 tsp sugar – add the onions first, then the garlic to avoid burning the garlic

Add in the  tomatoes, tomato paste and 2 cups of water

Season with salt, pepper, basil, and parsley

Simmer the contents of the pot for 30-40 mins (bring it to a boil and then reduce to medium-high heat)

While the soup is simmering, cook the dittalini in a separate pot

Once the soup has simmered for 30-40 minutes, add in the 2 cans of cannellini beans with the starch and the pasta

Reduce heat to low and let the soup cook for another 10 minutes – at this point add cheese and cream to the soup

Until tomorrow...Peace.

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I am a poster girl with no poster...

Below I include a recipe for a picnic feature that combines an antipasta platter with a sandwich. I have taken my homemade hoagie rolls, sliced one third off the top, hollowed the roll out and added many delicious elements. I chose to place salami, pesto, fresh mozzarella, roasted peppers, artichokes, arugula and spinach. I then drizzled these ingredients with olive oil and balsamic vinegar. This is one sandwich that is improved with marination. I placed the delights in the fridge, under a heavy can to allow them to become pressed, and this provided way for the flavors to properly blend. A bag of salty potato chips is the only accompaniment this sandwich desires. For me, there is nothing more alluring than a delicious sandwich, they remain my all time beloved food item!!

Pressed Antipasta Sandwiches

Hoagie rolls

pesto

roasted red peppers

fresh mozzarella

marinated artichokes

arugula

spinach

balsamic vinegar

olive oil

salt and pepper

Slice the top 1/3 off a hoagie roll, hollow the inside out. Layer the ingredients in any order you like. Place the top on the sandwich. Wrap in wax paper, refrigerate and place a large can on the sandwich to press it down for at least 1 hour.

These sandwiches may be served warm if you like. Simply unwrap and place in the oven, or panini press.

I did not put quantities in this recipe, as I am going to let you decide on the amounts you would like of each item.

Until tomorrow...Peace.

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I'm just a soul whose intentions are good...

The allure of pasta lies in it's ease. I normally prepare an oversized pot of marinara, and then freeze it in smaller containers so that it is consistently readily available. This is a trick I highly recommend, as the uses for the sauce are boundless. Pasta is just the start it could also be utilized as pizza sauce, dipping sauce, or as a base for baked chicken. So, today I took a container of marinara and jazzed it up with hot Italian sausage (out of the casing), pancetta, green onions, mushrooms, Parmesan, and a splash of cream. It delivered a salty satisfaction that was rounded out with sweetness from the tomatoes. It appeared as if it came out of an Italian trattoria kitchen, but was practically effortless. Paired with a garden salad and crusty bread, this meal is worthy of entertaining. For variations, you could use mild Italian sausage or leave out the pancetta.

Italian Sausage and Pancetta Pasta

1 lb ziti pasta (or any shape you like)

1/2 lb hot Italian sausage, loose

1/4 lb pancetta, diced

1 C mushrooms

1 green pepper diced

2 C marinara (recipe follows)

1/3 C finely grated Parmesan Reggiano

2 T heavy cream

1 T chopped oregano

crushed red pepper (optional)

salt and pepper to taste

Brown sausage with pancetta over medium heat, set aside. Saute mushrooms and pepper over medium heat in 2 T olive oil, add meat and marinara. Season with salt and pepper to taste. Warm over low heat, while you start pasta water.

Cook pasta al dente, according to the package. Reserve 1/4 C pasta water. Toss pasta in skillet with sauce and meat, add a dash of water if sauce needs thickened. Stir in cheese and cream then top with chopped oregano and optional crushed peppers.

Marinara

2 28oz cans San Marzano tomatoes, crushed
1 large onion diced
3 garlic cloves minced
1 T fresh oregano
1 T fresh thyme
1 t baking soda (to cut acidity)

Saute onions and garlic, add remaining ingrredients and simmer for 1 hour.

Serve with crusty bread.

Until tomorrow...Peace.

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The pain of war cannot exceed the woe of the aftermath...

While continuing with my challenge to solely eat bread that I have baked, today I deliver you not one but two entirely different breads. (I recognize the pattern that is continually appearing in this blog is bread and spice.) First is a focaccia. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is traditionally pressed by hand into a thick layer of dough and then baked. Prior to baking the bread the common practice of "dotting" is followed. This generates multiple wells in the bread by using a finger, or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough. I chose to flavor mine with tomato slices, thyme (my favorite herb), and garlic olive oil. Once you prepare the bread dough you are at leisure to distribute anything on top that you like. A traditional Sicilian version has grapes. While I set this dough aside to rise I decided to bake yet another bread. The second bread is honey oat almond bread. This bread is baked in loaf pans (2), and is slightly sweet, but creates excellent sandwich or breakfast bread (hint: French toast). The oats and ground almonds give the bread a dense texture. Please try one or both breads and stick with me on this journey to homemade bread. 

Tomato Thyme Focaccia

4 1/2 to 5 cups bread flour (all purpose will also work)

2 3/4 cups warm water (about 110 degrees—not hot to the touch)

2 envelopes active dry yeast

2 teaspoons coarse sea salt, plus extra for sprinkling

2 tablespoons fresh chopped thyme*

3-4 sliced roma tomatoes (or what ever looks the best when shopping)

1/3 cup and 2 tablespoons extra-virgin olive oil

garlic olive oil

3 T grated parmesan cheese

1 teaspoon freshly cracked pepper

In a large mixing bowl, mix together bread flour, water, and active dry yeast. Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.

If using a stand mixer, attach dough hook and mix in salt. Knead dough for an additional 5-7 minutes. Dough will be loose and sticky.

If you do not have a stand mixer, turn dough out on a heavily floured surface and, using your hands or even a wooden spoon, attempt to knead the dough. Mix in salt at this time. Add flour as needed and fold dough in half in all directions if it will not cooperate enough to knead. Dough will be very difficult to handle, but try to incorporate as little flour as possible (it results in a softer bread).

Cover with plastic wrap and allow to rise for another hour, or until doubled in volume.

In a 13 by 17-inch rimmed baking pan, evenly distribute 2 tablespoons of olive oil to coat pan. Turn out down onto pan and, with oiled hands, pull dough to the edges of the pan. The dough may resist at first, but with a little patience it will stay put. Cover dough with a clean dish towel and allow to rise for an additional 15-20 minutes.

Preheat oven to 400 degrees F (205 degrees C).

Using your fingertips, poke a couple dozen holes into the top of the bread. Pour remaining olive oil evenly over bread. Press in tomatoes and sprinkle parmesan, thyme, salt and freshly cracked pepper. You may drizzle with about 1 tablespoon of garlic olive oil at this time if desired. Bake for 30-40 minutes, or until golden brown. Let cool slightly in pan before serving warm, or at room temperature.

On the second day, the crust may soften. To bring back the crispiness, I suggest reheating the bread in the oven at 400 degrees F (205 degrees C) for 5-8 minutes.

*Feel free to top the focaccia with anything you desire (olives, onions, any herbs, grapes, or simply garlic)

Honey Oat Almond Bread

2 packages Active Dry Yeast (4 1/2 teaspoons)

1/2 cup good quality honey

4 tablespoons butter

2 1/4 cups warm water (110-120 degrees)

1 tablespoon salt

1 C ground almond**

5 cups all purpose flour

1 cup quick cooking oats

1 whole egg, lightly beaten

In a medium saucepan combine the butter and honey and heat on low until the butter is melted. Remove from the heat and add the warm water. You want the mixture to be about 110-120 degrees. It is best to use a thermometer to prevent killing the yeast. Sprinkle the yeast on top of the water honey mixture and set aside until the yeast blooms: about 10 minutes.

In a large mixing bowl combine the salt and 3 cups flour. Fit the mixer with a dough hook then add the yeast mixture and blend on low until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with a spatula. 

Add the egg and the ground almond. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, and 2 cups flour. Mix on low with the dough hook until it's smooth and elastic. Use up to one more cup of flour if needed to prevent the dough from being sticky.  

Add the dough to a large bowl greased with vegetable oil. Cover and let the dough rise in a warm location free from drafts for about 1 hour or until double in size. Punch the dough down and turn onto a floured surface. Cover the dough with the bowl and let it rise for 15 minutes. Cut the dough in half and shape each into a loaf. Place the loaves in greased 9x5 inch loaf pans and let rise for another hour. Bake in a preheated 350 degree oven for 35 to 40 minutes.

**You my substitute wheat flour for 1/2 of the all purpose if you like, and if you do not have ground almond you may use a little more flour in it's place, or very finely grind almonds in a food processor.

Until tomorrow...Peace.

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Happy Valentine's Day! Italian food asserts romance to me. Instead of orthodox pasta, I made homemade gnocchi today. I embraced a lighter version without potatoes, but it still carried an abundance of cheese. Spinach ran throughout each piece allowing a fresh taste to be channeled to the entire dish. The gnocchi rested in a straightforward tomato marinara. A pre-dinner antipasto platter consisting of cheeses, salami, prosciutto, olives, and crackers was a decorous accessory. The gnocchi along with a green salad would delight almost any palate.

Spinach Gnocchi:

32 oz Ricotta cheese

1 (9-ounce box) frozen spinach, defrosted and water squeezed out

4 eggs

2 cups grated Parmigiano-Reggiano, plus more for sprinkling

1/2 t nutmeg

Kosher salt

1 to 1 1/2 C all-purpose flour, plus more for the outside of the gnocchi

Sauce:

1 can San Marzano tomatoes 

Extra-virgin olive oil

1 small onion, finely diced

Kosher salt

Pinch crushed red pepper flakes

2 cloves garlic, smashed and finely chopped

6 to 7 basil leaves, cut into a slices

Grated Parmigiano-Reggiano, for garnish

Special equipment: disposable pastry bag

Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1 cup of flour. If the mixture is still very wet, add in the remaining 1/2 cup of flour.

Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls.

Sauce:

Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.

Toss in the basil just before serving.

To assemble:

Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.

On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.

Using long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 6-10 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.

Until tomorrow...Peace.

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When the Moon Hits Your Eye Like a Big Pizza Pie...

A tavola non si invecchia. - Italian proverb.
 At the table with good friends and family you do not become old.

What is the one food that is appealing to all ages? PIZZA!!!! Whether it be Chicago deep dish or New York thin crust it is all a classic. There are not many items that you can treasure all over the world that have the same concept just twisted to fit a particular culture. Pizza, it is worldly. It has become the go to eat for people when they do not want to cook. It is said that the average American consumes 23lbs of pizza per year, you cannot say this about many other dishes. I have an affinity for pizza, but prefer to prepare my own. I am a enthusiast of a thin crispy crust. Today I challenge you to spend your Saturday creating homemade pizza dough and sauce (do not be intimidated) for your homemade pizza tonight. You will not be disappointed with the results. What an excellent idea to bring the family together, or a date night. I am granting you with the ability to design any pizza you desire. Below you will see the 4 pizzas that I am unveiling for inspiration. The white artichoke and tomato was my favorite! Below each picture is a description of what is on the pizza.

Margherita Pizza: Sauce, Fresh Mozzarella, Tomatoes, Basil 

For the Dough

Makes 4 11in pizzas

3 C flour

1 packet yeast

1 cup warm water

1 t salt

2 T honey

1 T olive oil

Combine yeast and water, let sit 3-4 minutes until the yeast starts to foam and bubble up. Combine flour and salt. Mix yeast, water, honey, olive oil with the flour mixture slowly. I used a food processor for this part. You can use a stand mixer or do it by hand.

Once combined knead for 3-4 minutes. Place in a greased bowl, and let rise for 2-3 hours. Once the dough has risen divide in 4 equal parts. Grease a pizza pan, and bake each pizza shell until just firm. Precooking the shells will make a crispy crust. Set aside.

For the Sauce

1 large can San Marzano tomatoes

2 garlic cloves

12 basil leaves

1 T dried oregano

1 t baking soda

salt and pepper to taste

2 T olive oil

Heat olive oil over medium heat. Add garlic and oregano saute until fragrant. Add tomatoes, baking soda, salt, pepper, and basil. Reduce to a simmer. Allow to cook for an hour.

Pizza Sauce, Ham, Pepperoncini, Provolone

Basil Pesto, Fresh Mozzarella, Chicken, Roasted Red Peppers

Olive Oil, Garlic (as the base) Artichokes, Tomatoes, Pecorino, Parmesan, Provolone

I will be looking forward to hearing about your magnum opus!!

Until tomorrow...Peace.

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