Cookbook Crave: April 2015

This is one of my favorites, Jerusalem, A Cookbook, by Yotam Ottolenghi and Sami Tamimi, is full of authentic Mediterranean recipes, and the most gorgeous, mouthwatering photography. Once you open this book, you're there in a sun-baked land, in a busy marketplace, cooking with figs and olives. There are too many recipes to mention that I love in this book, but to choose just one, the fattoush is truly inspirational and perfect for the warmer days of spring. It is reminiscent of Italian panzanella, full of veggies and bread and tossed with vinaigrette. Try my mashup of a fattoush and panzanella salad, inspired by the Mediterranean.

Mediterranean Salad

MEDITERRANEAN SALAD
Serves 4

This salad is equally about the veggies and herbs as it is about the greens.

For the Spicy Chickpeas:
1-16oz can chickpeas
2 tsp olive oil
1 tsp each cumin & ground black pepper
1/4 tsp allspice
1/8 tsp tumeric
sprinkle of kosher salt

For the Lemon Vinaigrette:
2 Tbsp olive oil
3 Tbsp red wine vinegar
juice of 1/2 lemon
1 Tbsp lemon pepper
1/2 tsp salt

For the salad:
1 Tbsp butter
1 cup ciabatta bread, torn into bite-size pieces
1/4 tsp each salt & ground black pepper
2 Tbsp each fresh chopped mint, basil & parsley
2 cups quartered cherry tomatoes
2 cups chopped cucumber
1 cup chopped red onion
6 radishes, quartered
1 cup baby arugula, roughly chopped

1. Make Spicy Chickpeas: Heat olive oil in a saute pan over medium heat and add chickpeas. Add spices and toss to coat. Saute 3 minutes, tossing occasionally. Sprinkle with a little kosher salt. Remove to a plate to cool. Note: there will be more spicy chickpeas than are needed for the recipe, but they make an excellent snack. Keep the extras in a covered container in the fridge.

2. In a jar with a lid, add all vinaigrette ingredients and shake until well mixed.

3. Melt butter in a saute pan over medium-high heat and add torn bread pieces. Sprinkle with salt and pepper and stir to coat the bread in melted butter. Toss frequently and cook about 5 minutes until lightly browned on all sides.

4. In a large bowl, add the chopped herbs, veggies and arugula. Add the browned bread pieces and 1 cup of the Spicy Chickpeas. Drizzle 1/4 cup of the vinaigrette over the top and stir lightly to coat. Serve family-style in a large platter.
 

In My Kitchen: April 2015

A small indulgence, my Mario Batali Risotto Paddle is only used for risotto. The flat blade and sturdy, ergonomic wood handle is perfect for the constant stirring that is required when cooking risotto. Sure, you can use any wooden spoon, but a tool just to be used for risotto, by a master risotto maker? Perfection. For some reason, the risotto just tastes better!

Cookbook Crave: March 2015

Besides the authentic, and some say advanced, Italian recipes throughout this iconic cookbook, Rogers Gray Italian Country Cookbook has marvelous and simple recipes for dessert. Their grilled peaches with amaretto is perfect for peach season. I've also tried it with frozen peaches, and it works just fine to satisfy a fruit craving in late winter or early spring. This recipe reminds me of a sauteed peach sauce that my family loves with caramel, brandy and basil flavors and served over ice cream. It's a quick dessert for either a dinner party or a weeknight craving.

Peach Sauce with Brandy-Basil Drizzle over ice cream

SAUTEED PEACHES WITH BRANDY-BASIL DRIZZLE
Serves 2

2 Tbsp butter
1 tsp vanilla extract
2 Tbsp brown sugar
1-1/2 cups sliced peaches (fresh or frozen)

For drizzle:
3 Tbsp peach brandy
1 tsp balsamic vinegar
2 tsp snipped fresh basil

1. Heat butter in saute pan over medium heat. When melted, add vanilla and brown sugar. Stir until sugar is dissolved, about 2 minutes. Add peaches and saute 6 minutes. The caramel sauce will thicken slightly.

2. While peaches are cooking, make the drizzle. In a small saucepan carefully add brandy and balsamic, stir to combine over medium heat. Continue to cook until liquid is reduced by half, (lower heat if bubbling too much) about 6 minutes. Remove from heat and add basil. Set aside.

3. Place a couple scoops of vanilla ice cream in serving bowls and top each with half of the peach mixture. Using a teaspoon drizzle some of the brandy-basil sauce over top and serve immediately.

Lenten Tomato Soup

What to fix for dinner on Fridays during the Lenten season is sometimes a challenge, especially when you feel like you just can't eat more tuna. But this creamy and comforting tomato soup fits the bill. It's a quick soup to make after work—under 30 minutes—and is surprisingly flavor-filled. And who can resist open-face broiled cheese bread as a go-along?

Creamy Tomato Soup

CREAMY TOMATO SOUP
Serves 4

2 Tbsp butter
1/2 yellow onion, diced
1 Tbsp Italian seasoning
1 tsp each dried oregano and basil
1 28-oz can crushed tomatoes
6 cups vegetable broth (or chicken broth)
1/4 cup grated romano cheese
1 Tbsp salt
1 tsp black pepper
1/2 cup heavy cream
8 oz farfalle (bow tie) noodles, cooked, drained and rinsed
chopped fresh basil and grated romano for garnish

1. Heat butter over medium heat in a soup pot and add onion. Saute for 3 minutes until softened. Add Italian seasoning, oregano and basil and continue cooking 3 more minutes to toast herbs and combine flavors.

2. Add crushed tomatoes and broth. Stir and turn up heat to bring to a boil, then reduce heat to simmer for 10 minutes. Add grated cheese, salt and pepper and stir. Continue to simmer until cheese melts into soup, about 3 minutes. Add cream, a little at at time, stirring until mixed in. To serve, place a few farfalle noodles in each soup bowl and add soup. Garnish with chopped fresh basil leaves and a little more grated romano. (Delicious served with a grilled cheese sandwich or open-face broiled cheese bread.)

Skillet Pizza

I remember visiting my grandparents house as a kid, and Nonna Anna making pizza in a cast-iron skillet on the stove top. She called it 'Clean Out the Fridge Pizza.' No two pizzas were alike because of that. Whatever meats, cheeses or veggies in the fridge topped the pizza. Were there a few pieces of salami or capicola, a piece of leftover pork or chicken? Some cherry peppers or banana peppers? Maybe a bite of mozzarella, provolone or asiago cheese? Yep, it all went on the pizza. I can still smell the heavenly aroma of homemade bread dough crust, all thick and puffy golden brown hills and valleys topped with marinara sauce and melty cheese over the top. My Nonno Giuseppe particularly enjoyed 'Clean Out the Fridge Pizza.'
    I've wanted to duplicate nonna's skillet pizza for awhile. But, I like my pizza crust thin and crispy. I've tried making different pizza dough recipes over the years and bought many varieties of dough until finally finding one that fits my crispy crust requirements. (My top-pick is the thin pizza crust recipe from comfycook.com.) So grab your favorite pizza dough and your cast-iron skillet for a real treat!
     It's fun to come up with toppings for the skillet pizza, and using nonna's 'Clean Out the Fridge' principle, I've come up with some idea starters in the recipes that follow. But, step one is cooking the crust. Whether you make a recipe or buy the dough, add 3 Tbsp olive oil to a cast iron skillet over medium heat and let the oil get hot. Roll out the dough to a thin 9-inch round and cook on one side until golden brown. The dough may bubble on the uncooked side, just poke down any bubbles with a fork. When side one is done, flip the crust to cook the other side. While this side is cooking, go ahead and top with the following toppings or create your own topping combos.

Mushroom & Onion Skillet Pizza with Roasted Garlic Sauce

SAUTEED MUSHROOM & ONION SKILLET PIZZA WITH ROASTED GARLIC SAUCE
Makes 2 9-inch pizzas

For Roasted Garlic Sauce:
1 head garlic
2 Tbsp butter
2 Tbsp flour
3/4 cup milk
1 Tbsp Italian seasoning
1/2 tsp each salt & ground black pepper
1/2 cup grated Parmesan

For Mushroom & Onion Topping:
1 Tbsp olive oil
8 oz. button or cremini mushrooms, sliced thin
1/4 cup thinly sliced red onion
salt & ground black pepper to taste
1/4 cup grated asiago
1 cup grated mozzarella
2 strips bacon, cooked & crumbled

1. Cut top off garlic head, drizzle with olive and a sprinkle of salt. Wrap in foil and roast in a 400 oven for 25 minutes.

2. Meanwhile, melt butter over medium-high heat in a saute pan. Add flour and whisk for 1 minute. Add milk a little at at time and continue whisking until smooth. Add seasoning, salt and pepper. Off heat, stir in Parmesan. Add the roasted garlic by squeezing out 3 to 4 cloves and stir to combine. Mixture will be thick. Remove to a bowl and cover to keep warm.

3. Heat olive oil in the saute pan over medium-high heat. Add mushrooms, salt and pepper and cook until mushrooms are lightly browned. Add onion and cook until onions are soft, about 3 minutes.

4. Spread each cooked pizza crust with about 1/3 cup of the roasted garlic sauce. Top each crust with 1/2 of the mushroom-onion mixture. Add cheeses. Place skillet under the broiler for 3-5 minutes until cheese is golden brown and bubbly. Top with bacon. Slice and serve while warm.

Salami & Tomato Skillet Pizza

SALAMI & TOMATO SKILLET PIZZA
Makes 2 9-inch pizzas

1 cup prepared marinara sauce
sprinkle of dried oregano and black pepper
1/4 cup grated Parmesan
2 medium tomatoes, chopped
salt
4 slices genoa salami, cut into quarters
1 cup grated mozzarella
julienned fresh basil

1. Top each cooked pizza crust with 1/2 cup sauce. Sprinkle with dried oregano and pepper, then add grated Parmesan. Arrange tomato slices and sprinkle with a little salt. Arrange salami and top with grated mozzarella. Place under the broiler for 3-5 minutes until cheese is golden brown and bubbly. Top with julienned basil. Slice and serve while warm.

Chicken & Veggie Skillet Pizza

CHICKEN & VEGGIE SKILLET PIZZA
Makes 2 9-inch pizzas

For Pizza Sauce:
1-28 oz can tomato sauce
1 Tbsp Italian seasoning
1/4 cup grated Parmesan
salt & pepper to taste

For Pizza Topping:
1 medium tomato
1/4 small yellow onion
4 banana pepper rings
6 oz rotisserie chicken, chopped
1/2 tsp each dried oregano & basil
1/4 cup grated romano cheese
1 cup grated mozzarella

1. Make quick pizza sauce: place tomato sauce in small saucepan and add seasoning, Parmesan, salt & pepper. Bring to a boil and continue to simmer while fixing other ingredients.

2. Cut tomato and onion into thin slices. Chop banana pepper rings. Chop the chicken and place in a separate bowl with 1 cup of the quick pizza sauce and stir to coat. Place 1/2 cup sauce-chicken mixture on each cooked pizza crust. Top with veggies and sprinkle with dried oregano, basil and romano cheese. Top with mozzarella. Place under the broiler 3-5 minutes until cheese is golden brown and bubbly. Slice and serve while warm.

 

In My Kitchen: March 2015

One of my favorite kitchen products is flavored olive oils. Whether its rosemary, basil or oregano, they turn up the flavor of sauces, vinaigrettes, roasted veggies, and even skillet pizza. My go-to flavor is rosemary infused oil from Vom Fass, a local purveyor of flavored olive oils, vinegars and liqueurs. I haven't even begun to explore all of their offerings, but I can't wait to try out some of the more exotic flavors since they share some great ideas when I shop there.
      The flavored oils don't leave a strong taste, but they do amp up the overall flavor. I suggest a trip to your local olive oil shop and indulge in a bottle to try with your favorite recipes. And, there's usually free taste samples!
 

Making Pasta Dough

As promised, here are the steps to make homemade pasta dough. Buona fortuna!

Place 2 cups of dough on a work surface and make a well in the center.

Make sure the well is large enough to hold the eggs, olive oil, water and salt.

Start incorporating a little flour at a time with a fork.

Continue to mix in a little more flour at a time.

Soon the liquid will be incorporated enough to start folding in by hand.

Start folding in the dough with your hands. This is the point where you can tell if you need to add more water or flour. In this case, I needed 1 more Tablespoon of water since the dough was a bit too dry. And, that's OK, you can always add in small increments.

Sprinkle a little flour onto your work surface and begin kneading. Keep kneading for 8 minutes. This is about the correct amount of time for the dough to feel smooth and pliable.

After 8 minutes of kneading, your dough should look like this. It's smooth and just a bit tacky to the touch. Smooth it into a ball and wrap it in plastic. Let it rest for 1 hour.

Winter = Homemade Pasta

The chilly winter in the Midwest means homemade pasta to me. Making homemade pasta dough may seem a daunting task, but making it just once will bring you to the realization that homemade pasta is far and away more flavorful and tender than pasta from a box. I do use packaged dried pasta often—don't get me wrong—but making your own pasta brings a lot of love to the table! Here's a couple of recipes to get you started—each one uses the versatile All-Purpose Pasta Dough and Weeknight Marinara Sauce recipes that follow.

Cavatelli alla Molise

ALL-PURPOSE PASTA DOUGH
Serves 2

2 cups all-purpose flour
2 eggs, plus 1 egg yolk
2 Tbsp olive oil
2-3 Tbsp water
1 tsp salt

1. Place flour in a mound on work surface and make a well large enough to hold addition of eggs, olive oil, water and salt. Working inside the well, break up eggs with a fork and work a little flour into the mixture as you combine. When the wet ingredients combine with enough flour, work with hands to form dough.

2. Knead well, about 8 minutes, until dough feels a bit dry and tacky to the touch. Dough should feel smooth and pliable. Cover with plastic wrap and let rest at room temperature for 1 hour.

3. Sprinkle a little flour onto work surface for rolling and cutting dough by hand. If using a pasta machine, sprinkle a little flour or cornstarch onto a large baking tray in which to place cut pasta.

WEEKNIGHT MARINARA SAUCE
Makes 14 cups

2 Tbsp olive oil
1 shallot, finely diced
4 cloves garlic, minced
4 Tbsp Marsala wine
2-28 oz cans crushed tomatoes
2-28 oz cans tomato sauce
2 bay leaves
4 Tbsp each dried oregano, basil and parsley
kosher salt and freshly ground black pepper to taste
1 tsp sugar
1/2 cup grated romano cheese

1. Heat olive oil in sauce pot, add shallots and saute over low heat until soft, 5 minutes. Add garlic and heat 1 more minute. Add Marsala, turn up heat to medium-high and reduce liquid by half.

2. Add crushed tomatoes and tomato sauce and stir into shallot mixture. Add bay leaves, herbs, salt, pepper and sugar. Bring just to a boil and reduce heat to simmer 10 minutes. Add cheese and continue to simmer 40-45 minutes so flavors combine.

Manicotti with Ragu Filling

You can use the All-Purpose Pasta Dough recipe to make homemade manicotti. Once you've made the noodles by hand, you'll never again think that boxed manicotti tubes even come close to the real thing. For the stuffing, there is a riff on beef ragu. And together, the homemade noodles and filling make a cheesy, saucy, meaty, heartwarming dish for a cold winter's night.

Manicotti with Ragu Filling

MANICOTTI WITH RAGU FILLING
Serves 6

2 Tbsp olive oil
1 shallot, diced
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
1 tsp dried rosemary, chopped
1 lb ground beef
2 strips bacon, cooked halfway through and diced
2 Tbsp Marsala wine
1/4 cup marinara sauce, plus 2 cups for baking
3 Tbsp milk
salt and freshly ground black pepper to taste
1/2 cup grated Parmesan, plus more for topping
1 cup grated mozzarella, plus more for topping
1 recipe All-Purpose Pasta Dough

1. Heat olive oil in 12-inch saute pan. Add shallot, carrot and celery. Sweat veg over low heat until soft, about 5 minutes. Add garlic and rosemary and cook 2 minutes.

2. Add ground beef and bacon and brown, smashing into small chunks. When browned, add Marsala, marinara, milk, salt, pepper and grated Parmesan. Heat through about 3-5 minutes. Remove pan from heat and add the grated mozzarella. Let mixture cool.

3. While ragu mixture is cooling, cut pasta dough into 3 pieces so it's easier to work with. Cover the pieces you aren't working with plastic wrap so the dough doesn't dry out. Roll out dough using a rolling pin or pasta machine into a thin sheet. Cut dough into 6x5-inch pieces. When all the pieces are cut, cook the pieces in boiling salted water about 3 minutes. Remove to a baking sheet to cool a little.

4. Preheat oven to 350. Prepare a 9x13 baking pan by spreading the bottom and sides with a little olive oil, then add 1 cup marinara to the bottom of the pan. Place 1/3 cup of the ragu mixture in the center of each pasta sheet and toll up. Place in baking pan seam side down. Add 1 cup more marinara sauce to the top of the rolls, and sprinkle with grated Parmesan and mozzarella.

5. Bake 20-30 minutes or until heated through and the sides are bubbly. Let rest 5 minutes and sprinkle top with julienned fresh basil.

Cavatelli alla Molise

My Nonna Anna was one of those Italian grandmothers who was an extraordinary cook. The smells coming from her kitchen were divine, and I'm convinced that the aroma of her homemade bread and sauces are what heaven smells like. My favorite of nonna's dishes was her homemade cavatelli. And I learned from her that cavatelli is the name of the pasta, not the the goulash-style meal that some restaurants associate it with. Instead, cavatelli are light handmade pillows of pasta dough, lovingly rolled one-by-one on a cheese grater to make a dimpled shell. I loved nonna's cavatelli so much that when I went away to college and switched schools at the last minute, she laughingly accused me of making the change on purpose so I could enjoy two going-away cavatelli dinners. A couple of years later, on one of my visits home, she quietly beckoned me to follow her into the kitchen. And started making cavatelli.

Since Nonna Anna used no recipes, I watched intently and commited everything she did to memory. I didn't want to take the time to write the steps down, and didn't want to miss a single second of the experience. I felt honored that she would show me her signature recipe, and to this day, I feel it was one of the special moments of my life.

CAVATELLI ALLA MOLISE
Serves 2

1 recipe All-Purpose Pasta Dough

1. After pasta dough rests, roll out on a floured work surface into a square shape about 1/4-inch thick. Cut into strips of about 1/4-inch. Roll each strip between your palms to make round 'snakes'. Cut each round strip into 3/4-inch long pieces.

Cut dough into strips

Roll strips between your hands to make 'snakes'

Cut into 3/4-inch pieces

2. Take each piece and roll on the medium-fine side of a box cheese grater. Just bunch your fingers together in the center of the pasta piece and roll down the grater. This will cause the dough piece to thin out and curl into a dimpled shell.

Roll each piece on a cheese grater

Dimpled cavatelli shells, ready to cook

3. Cook cavatelli in a large pot of boiling salted water 5-7 minutes. Check a piece to make sure the dough is cooked thoroughly, but don't overcook. Top with your favorite sauce.

In My Kitchen: February 2015

I'm a fanatic when it comes to kitchen tools. Just like my dad—that was one of his favorite pastimes, too. I'm sure that's where I get my love of wandering the aisles of kitchen stores and discovering what's new. Sometimes you just have to try something different, right?

Garlic Rocker
I was skeptical at first, thinking my trusty garlic mincer was a perfectly serviceable tool. But I couldn't resist testing this Garlic Rocker by Joseph Joseph. The sleek, ergonomic design attracted me, and it came in my favorite lime green color.

The result was a larger mince than my usual garlic mincer, probably about the size that you get with a knife and cutting board. The size is just right when a larger mince is needed and this little gem gets the job done in half the time. And, it just takes a quick rinse to release any little garlic pieces that get caught in the mesh, so cleaning is a breeze. High five on this useful tool!

Cookbook Craze—February 2015

I admit it, I have a lot of cookbooks. More than will fit on the shelves. I decided to go back to some of my favorites and take a second look at why I fell in love with them in the first place. Either there was a recipe that was a must-try, or the design and photography were so intriguing that I just had to bring it home. Come along with me each month to explore a cookbook and the recipe that 'had me at hello'.

Celebrations with Carmela's Cucina by Carmela Tursi Hobbins

Tursi's Latin King is a beloved Italian restaurant in our city. It's been around for decades and is an iconic destination when you want to celebrate with an evening out or take friends for a special culinary treat. Chicken Spiedini is their famous dish—something like an Italian chicken kebab—breaded and grilled on a skewer, and served with a garlicky sauce and spaghetti. It's crispy and flavorful, and something I order on special occasions.

I was so pleased to receive this cookbook for Christmas and noticed the Tursi name of the author. I eagerly flipped through the pages to find the famous Chicken Spiedini recipe. I couldn't wait to try it out for our next family occasion. But, due to some family health issues, I couldn't use any oils or butter. So, I improvised, and substituted all the olive oil and butter in the recipe with chicken broth. It was a success. From then on, I always fix the spiedini recipe using this method, and my family loves the results. So, here's to you Carmela and Tursi's Latin King restaurant, thanks for the spiedini, and for years of happy and tasty memorable occasions. Here's my take on Chicken Spiedini:

Chicken Spiedini

CHICKEN SPIEDINI
Serves 2

2 boneless, skinless chicken breast halves, cut into 1-inch pieces

For marinade:
juice of 1/2 lemon
1/4 cup dry white wine
3 cloves garlic, minced
1 tsp kosher salt

For coating:
3/4 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp each salt, pepper, dried oregano and basil

For sauce:
1/2 cup chicken broth
1/4 cup dry white wine
2 Tbsp lemon juice
1 clove garlic, minced
1 Tbsp chopped fresh basil
pinch red pepper flakes

1. Mix marinade ingredients together in a glass baking dish and toss with the chicken pieces to coat. Marinate in the fridge 30 minutes.

2. Preheat oven to 450. Dredge chicken pieces in bread coating mixture and let rest 15 minutes. Place chicken on metal skewers and on a baking sheet lined with non-stick foil. Bake 15 minutes, turn halfway through. Turn on broiler for a couple of minutes so bread crumbs brown if necessary.

3. Place sauce ingredients in a small sauce pan and heat through about 5 minutes. To serve, drizzle chicken skewers with sauce.