Soup's On

My dad was the designated cook in the family, and mom professed to dislike cooking. She would jokingly say “If there are stoves in heaven, I’m not going.” But there were a few things she cooked exceptionally well despite her objection to it in general. She made marvelous cookies, meatballs (she made better meatballs than my dad!), and soup. We loved soup as kids because she was such a creative soup maker. She didn’t really follow any recipes, but tried different ingredients and they most always came out tasty and flavorful. So as homage to my mom and her soup making skills, I came up with three fall soups to enjoy. They make great leftovers and freeze well if you want to make a big batch now and enjoy later. Hope I make you proud, mom!

Italian Sausage Chili Soup

Italian Sausage Chili Soup

ITALIAN SAUSAGE CHILI SOUP
Serves 4

2 Tbsp olive oil, divided
1 lb Italian mild sausage links
1 cup chopped carrots
1 cup chopped red bell pepper
1 cup chopped onion
1-1/2 tsp oregano
2 tsp chili powder
1 tsp ground cumin
1/2 tsp each salt and black pepper
3 cloves garlic, minced
1-28 oz can diced tomatoes, with juice
1- 16 oz can chili beans, with juice
1-16 oz can cannelini beans, drained and rinsed
4 cups chicken broth
8 oz mini farfalle pasta
grated mozzarella cheese for garnish
chopped banana peppers for garnish

1. Heat 1 Tbsp olive oil in a large saute pan. Brown sausage links on all sides, about 10 minutes. Add 1/2 cup water to the pan, cover and simmer over low heat 10 minutes. Remove sausage links and let rest on cutting board.

2. In soup pan, heat 1 Tbsp olive oil over medium heat. Add carrots, red bell pepper and onion. Turn heat to low and sweat vegetables until softened, about 10 minutes. While vegetables are sweating, add oregano, chili powder, cumin, salt and pepper. After 10 minutes, add the garlic and continue to cook 2 more minutes.

3. Add diced tomatoes and chili beans with their juices, cannelini beans and chicken broth. Chop sausage into bite-size pieces and add to pot. Bring to a boil, then lower to a simmer for 10 minutes. Meanwhile, cook the pasta according to directions, drain and rinse.

4. To serve, spoon about 1/2 cup farfalle into bowls, ladle on soup and top with grated mozzarella and chopped banana peppers.

Tomato Zucchini Soup with Pesto

Tomato Zucchini Soup with Pesto

TOMATO ZUCCHINI SOUP WITH PESTO
Serves 4-6

1 Tbsp olive oil
1 Tbsp butter
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth
1-28 oz can petite diced tomatoes
1 medium zucchini, shredded
1 Tbsp each basil and oregano
1 tsp kosher salt
1/2 tsp black pepper
1 tsp lemon pepper
1 bay leaf
1/3 cup grated Parmesan
1 Tbsp lemon juice
6 oz orzo pasta

For the Pesto:
1 cup Italian parsley
3 garlic cloves, smashed
1/2 cup pine nuts
1/4 cup fresh basil or arugula
2/3 cup grated Parmesan
1 tsp lemon pepper
dash salt
1/2 tsp black pepper
1/2 cup olive oil


1. Make pesto by placing all ingredients except olive oil in food processor, pulse for 1 minute. Then stream in olive oil and pulse 1 minute more. Set aside.

2. In soup pot, heat olive oil and butter, add onion. Sweat onion on low heat, about 5 minutes, until softened. Add garlic and cook 1 minute more.

3. Add broth, tomatoes, zucchini, salt, peppers and bay leaf. Bring to a boil and simmer, uncovered, 10 minutes. Add Parmesan and lemon juice. Simmer 10 more minutes. Meanwhile, cook orzo according to package directions.

4. To serve, place portion of orzo in soup bowls, add soup and top with a generous dollop of pesto.

Italian Potato, Ham & Mushroom Bisque

Italian Potato, Ham & Mushroom Bisque

ITALIAN POTATO, HAM & MUSHROOM BISQUE
Serves 6

4 Tbsp butter
1 medium onion, chopped
2 stalks celery, chopped, with leaves
2 carrots, chopped
1/4 cup fresh Italian parsley, chopped
1 Tbsp each dried basil & oregano
1 bay leaf
5 cups russet potatoes, peeled & diced
4 cups chicken broth
8 oz button mushrooms, sliced
8 oz ham, chopped
2 cups half and half
2 Tbsp corn starch
1/4 cup water
salt and pepper to taste

1. Melt butter over low heat in soup pot. Add onion, celery and carrots, parsley, basil, oregano and bay leaf and cook, stirring occasionally until vegetables soften, about 7 minutes. Add potatoes and chicken broth. Bring to a boil over high heat, reduce heat, cover and simmer until potatoes are tender, about 15 minutes.

2. Add ham and stir in half and half and heat, covered until steaming, do not boil. Stir together cornstarch and water and add to soup. Increase heat to medium-high and stir until soup boils and thickens. Season to taste with salt and pepper. To serve, dot top of each bowl of soup with a pat of butter and garnish with chopped parsley.

Cookbook Crave: October 2015

When I was a kid, my mom used the Fannie Farmer Cookbook as her cooking bible. And as I was learning to cook, I found it was an inclusive reference for basic techniques from hors d'oeuvres to pastries to canning. I still have the 1965 cookbook in my collection, and have no plans to replace it with a newer version. To this day when I need to remember things like how long to cook a bone-in ham or turkey or a roast, I refer to the Fannie Farmer ‘bible’, since my mom isn’t here to ask. It’s full of basics, including several versions of cornbread that I thought would go well with soup—especially the Italian Potato soup in this blog. Here is my own version of Basil Skillet Cornbread.

Basil Skillet Cornbread

Basil Skillet Cornbread

BASIL SKILLET CORNBREAD
Serves 6-8

1 cup cornmeal
1 cup flour
3/4 tsp salt
1/4 cup sugar
1 tbsp dried basil
3 tsp baking powder
1 cup whole milk
1 egg
2 Tbsp melted butter

1. Preheat oven to 425. Whisk together dry ingredients. Add milk, beaten egg and butter. Stir just until mixture comes together, don’t over-stir.

2. Pour batter into well-seasoned 9-inch cast-iron skillet. Bake 15-20 minutes, or until toothpick inserted in the middle comes out clean.

Fall Comfort Food: Pasta Bowls

Pasta bowls are a complete meal in a bowl, a saucy combination of a protein, vegetable and starch. A pasta bowl is the delightful pairing of the comfort of pasta and cool fall nights, and if you’re tailgating at the big game, they’re even completely totable.

Bacon-Tomato Mac & Four Cheese Bowl

Bacon-Tomato Mac & Four Cheese Bowl

BACON-TOMATO MAC & FOUR CHEESE BOWL
Serves 6

12 oz farfalle pasta
4 slices bacon
5 Tbsp butter
8 scallions, sliced
2 tsp each dried oregano & basil
1 clove garlic, minced
1/2 tsp each salt & pepper
5 Tbsp flour
1-3/4 cup whole milk
1/2 cup chicken broth
1 cup shredded cheddar
1/2 cup shredded fontina
1/4 cup grated Parmesan
1 cup quartered cherry tomatoes
1/2 cup crumbled feta

1. Cook pasta according to package directions. Drain and rinse, cover and set aside. Cook bacon and set aside to cool.

2. Melt butter in a large saute pan over medium heat. Add half of the sliced scallions. Cook 1 minute. Add herbs, garlic, salt and pepper. Stir and heat 1 minute. Add flour to pan and whisk and cook for 2 minutes.

3. Add milk and chicken broth gradually and continue to whisk about 3 minutes until sauce is thickened and creamy. Add cheddar, fontina and Parmesan cheese allowing each cheese to melt between each addition. Taste sauce and add salt & pepper if needed. Add pasta to the pan and stir to combine. Place pasta mixture in individual bowls. Top each with a portion of crumbled bacon, tomatoes, scallions and feta.

Shrimp Pomodoro Pasta Bowl

Shrimp Pomodoro Pasta Bowl

SHRIMP POMODORO PASTA BOWL
Serves 2

This dish comes together quickly, so have all of your ingredients prepared beforehand.

For pasta:
8 oz angel hair pasta
1 Tbsp butter
1/2 tsp dried oregano

For shrimp:
3 Tbsp olive oil
3 Tbsp butter
3 cloves garlic, minced
8 oz 30-count shrimp, cleaned, shelled and deveined
1 tsp lemon pepper
1/2 tsp dried oregano
juice of 1/2 lemon
2 medium tomatoes, peeled and chopped
salt and pepper to taste
grated Parmesan for topping

1. Cook angel hair pasta according to package directions. Drain and place back into pain. Over very low heat, add butter and oregano, toss to coat. Cover and turn off heat, set aside.

2. In a saute pan over medium heat, melt oil and butter. Add garlic and prepared shrimp. Sprinkle with lemon pepper, oregano and lemon juice. Saute until just pink, about 3-4 minutes total. Add tomatoes, salt and pepper and heat another minute until tomatoes are warmed.

3. Place pasta into individual bowls. Top evenly with shrimp mixture and grate Parmesan on top.

Chicken & Pesto Pasta Bowl

Chicken & Pesto Pasta Bowl

CHICKEN & PESTO PASTA BOWL
Serves 4

For this recipe, try making your own pesto. It’s easy to make, and as with most things, tastes much better than store-bought. The best thing about making your own pesto is all the ways you can change it up. This is my go-to pesto recipe. It has peppery arugula for a base with a little basil to deepen the flavor. Sometimes I add in lemon juice and zest instead of the red pepper flakes, but it’s so versatile, there are a myriad of things you can substitute for each element. I like the combination of walnuts with the arugula, but you can go traditional with pine nuts or even pistachios. And, I’m a big olive fan, but you can leave them out as the finishing touch, or add chopped tomatoes or red peppers instead.

16 oz penne pasta
2 boneless chicken breast halves
2 Tbsp olive oil
1 cup arugula and basil pesto, recipe follows
1 cup chicken broth
1 cup grated Parmesan

For Arugula & Basil Pesto:
1/3 cup walnuts
2-1/2 cups arugula
1/2 cup basil leaves
1/4 tsp red pepper flakes
1/2 tsp oregano
3 cloves garlic
1/2 tsp kosher salt
1/2 cup grated Parmesan
1/2 cup olive oil
1/3 cup chopped kalamata olives

1. Cook pasta according to package directions. Drain and rinse, cover and set aside.

2. Make the pesto: Toast walnuts in a small saucepan over medium heat. Place in a food processor and grind finely. Add basil and arugula, red pepper flakes, oregano, basil and salt. Pulse until chopped. Add the Parmesan and pulse to combine. Slowly add the olive oil until incorporated. Stir in olives.

2. Season chicken breast halves with salt and pepper. Saute in a large nonstick skillet, about 8-9 minutes, turning halfway through. Remove to a cutting board and let rest 10 minutes before cutting into cubes.

3. In the pasta pan on low heat, combine the pasta with the pesto, cubed chicken and Parmesan. Stir to combine and heat through for a couple of minutes.

Chicken Paprikash Pasta Bowl

Chicken Paprikash Pasta Bowl

CHICKEN PAPRIKASH PASTA BOWL
Serves 4

Use authentic Hungarian paprika for this recipe—it makes a difference!

4 boneless chicken breast halves
2 lemons
2 Tbsp butter
2 Tbsp olive oil
1 onion, chopped
2 Tbsp Hungarian paprika
pinch cayenne pepper
1 cup chicken broth
1 cup half and half
1/2 cup nonfat sour cream
6 roma tomatoes, chopped
salt and pepper to taste
12 oz. celantini pasta
4 Tbsp butter
2 Tbsp sesame seeds, lightly toasted

1. Place chicken in a single layer in a glass pan and squeeze the juice of 1 lemon evenly over the top.

2. Warm butter and oil in a large saute pan over medium heat. Add chicken and saute, turning as chicken becomes golden, about 4-5 minutes on each side. Remove chicken to a cutting board and cover. Add onion to pan and saute until softened, about 2-3 minutes. Stir in paprika and cayenne. Add broth and bring to a boil for a few seconds over high heat. Deglaze pan and reduce heat to low, add chicken back to pan, cover and simmer 20 minutes.

3. Cook pasta according to package directions. Drain and return pasta to pan over low heat. Toss with 4 Tbsp butter and sesame seeds. Remove from heat and keep covered.

4. Add tomatoes to saute pan and cook 5 minutes. Stir in half and half and sour cream. Heat through. Add juice of remaining lemon and season to taste with salt and pepper. Transfer to individual bowls, add a dollop of sour cream on top.


Cookbook Crave: September 2015

I had a revelation the first time I flipped through Lidia Cooks from the Heart of Italy by Lidia Bastianich. In the section about the cooking of the region of Molise, the Italian state my grandparents were born, she describes the local specialty of serving pasta with pork chops in the same way one might serve spaghetti and meatballs. Growing up in my family, my dad would do just that. When he cooked for a crowd, he would serve spaghetti with pork chops for the pasta course. The chops would slowly simmer in the marinara sauce all day, making them fall-off-the-bone tender and flavorful. Until I read Lidia’s cookbook, I did not make the Molisano connection. But, since my great-grandmother taught grandma how to cook, and she taught my dad how to cook, then it stands to reason that they were passing down their Molisano ways. So, if you have some time to cook, try Lidia’s delicious Three Meats Braised in Tomatoes. And, as a result of my dad’s pork chops with spaghetti, I have my version, below, Braised Pork Chops in Tomato Broth. It’s well worth the time, and is a heavenly bowl of comfort.

Braised Pork Chops in Tomato Broth

Braised Pork Chops in Tomato Broth

BRAISED PORK CHOPS IN TOMATO BROTH
Serves 6

3 Tbsp olive oil
1 medium onion, chopped
1/2 red bell pepper, chopped
1 bay leaf
4 cloves garlic, minced
2 tsp each dried oregano and basil
2 boneless butterfly pork chops, trimmed
1 lb. mild bulk Italian sausage
sprinkle pepper flakes
1 cup red wine
2-24 oz cans whole plum tomatoes with juice, cut into strips
1 cup chicken broth
1 tsp salt
1/2 tsp black pepper
14 oz can canellini beans
1/4 cup grated romano cheese
12 oz rigatoni

1. Heat olive oil in soup pan over medium heat. Add onions, red bell pepper and bay leaf. Turn heat to low and saute until soft, 5 minutes. Add garlic, basil and oregano and cook 1 minute longer, stirring so garlic doesn’t brown.

2. Push onion mixture to the edges of the pot and add the pork chops. Sprinkle each side with salt and pepper. Brown on each side, about 10 minutes total. Remove pork chops and add Italian sausage. red pepper flakes, and brown, breaking up into smaller pieces, about 8 minutes total. Add pork chops back into pot. Increase heat to medium-high and add red wine and reduce to half. Add tomatoes with the juice and chicken broth, salt and pepper and bring to a simmer. Keep on a low simmer for 1 hour, stirring occasionally. Add canellini beans and romano cheese about 15 minutes before braising is complete.

3. While meat is braising, cook rigatoni according to package directions, rinse, drain and reserve. Remove pork chops from braising liquid and slice or shred into pieces. Return pork pieces to the pot along with the cooked rigatoni and stir to coat. Serve warm topped with grated romano cheese.

Cookbook Crave: August 2015

A staple in my cookbook library, Classic Italian Cooking by Beverly Cox with Dale Whitesell, has all the Italian basics that you would ever need. And, don't let the tagline fool you, 'For the Vegetarian Gourmet', because it's not just for vegetarians. I make the Potato Gratin during the holidays. My family loves this recipe with potatoes, onions and tomatoes—it's a lighter version of scalloped potatoes—that my guests ask for each year. The peperonata recipe is sublime. And the question is what can't you use it on, since this tangy Italian relish with peppers, onions and tomatoes pairs wonderfully with pasta, pizza, frittatas, Italian beef or sausage sandwiches and pork. Once you try it, you'll want to keep a batch in your fridge for every use. I put my own spin on the basic recipe, here's my take on it below.

Peperonata

Peperonata

Sausage sandwich with Peperonata

Sausage sandwich with Peperonata

PEPERONATA
makes about 3 cups
serve warm or at room temperature

4 medium-size bell peppers in a combination of colors
   or 8 mini peppers
2 Tbsp olive oil
1 cup thinly sliced sweet onion, like Vidalia
sprinkle each of oregano and ground black pepper
1 bay leaf
2 cloves garlic, minced
4 roma tomatoes, chopped
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 Tbsp red wine vinegar
splash balsamic vinegar
2 tsp chopped fresh basil
2 Tbsp grated Parmesan

1. Halve peppers and remove pith and seeds. Cut lengthwise into 1/4 inch strips. Set aside.

2. Heat olive oil in a saute pan over medium-low heat. Add onions and saute 4 minutes with a sprinkling of oregano and ground black pepper. Add bay leaf and garlic and saute 1 more minute, stirring so garlic doesn't brown.

3. Add peppers and saute 5 minutes, stirring frequently. Add tomatoes, salt and pepper and cook on low 5 minutes so tomatoes release their juices. Stir in the vinegars, basil and Parmesan. Remove mixture to a bowl and let sit at room temperature for 30 minutes. Serve at room temperature or warmed. Refrigerate any leftovers.

 


 

Summer Salads

It’s farmers market season and the beginning of summer, which means salad meals at our house. And with so much farm fresh produce to choose from and be inspired by, coming up with different salad combinations is a creative and inspirational treat. Featured below are some side salads—perfect to pair with grilled meats, and a couple of main dish salads. Let your fresh produce be your guide!

Antipasto Chopped Salad

Antipasto Chopped Salad

Antipasto Chopped Salad
Serves 4

I’ve loved chopped salads ever since I ordered my first one years ago at the California Pizza Kitchen. I’ve made it at home since then and came up with this Italian version with antipasto ingredients. It’s important to chop all ingredients relatively the same size.

4 cups chopped Romaine (chop in uniform bite-size pieces)
1/2 cup chopped cherry tomatoes
1/2 cup chopped cucumbers
1/4 cup chopped radishes
1/4 small sweet onion, chopped
1/8 cup chopped black olives
4 slices Provolone, cut into squares
4 slices Genoa salami, cut into squares
1/4 cup vinaigrette or Italian dressing
Salt, pepper and dried oregano to taste

1. Toss all ingredients in a large mixing bowl with dressing. Toss well to coat evenly. Sprinkle with salt, pepper and oregano and mix together. Place salad on a serving plate. Serve immediately.

Watermelon & Gorgonzola Salad

Watermelon & Gorgonzola Salad

Watermelon & Gorgonzola Salad
Serves 4

This salad is refreshing, that's the only word for it. The sweet fruit combined with the salty prosciutto and tangy gorgonzola covers the flavor bases in one bite.

3 thin slices prosciutto
2 cups baby spinach
3 cups cubed watermelon
1/4 cup chopped pecans, toasted
1/8 cup gorgonzola cheese

For vinaigrette:
1/4 cup white wine vinegar
2 Tbsp balsamic vinegar
1 Tbsp lime juice
1/4 small sweet onion, minced
1 tsp salt
1/4 tsp black pepper
1/4 olive oil

1. Fry prosciutto in non-stick skillet over medium heat til browned on both sides, about 5 minutes. Remove from skillet and cool slightly, then cut into strips. Set aside.

2. Place all vinaigrette ingredients in a glass jar with lid and shake to mix thoroughly.

2. Place spinach in serving bowl and arrange watermelon on top. Sprinkle prosciutto, pecans and gorgonzola over top. Drizzle with vinaigrette and serve immediately.

Green Bean Parmesan Salad

Green Bean Parmesan Salad

Green Bean Parmesan Salad
Serves 4

Serve at room temperature, or cold from the fridge. It's a good choice for picnics or leftovers for the next day.

12 oz fresh green beans, washed and trimmed
Salt, pepper and dried basil to taste
1/2 small Vidalia onion, thinly sliced (I use a red onion when Vidalia aren’t in season)
1/4 cup grated Parmesan
1/4 cup vinaigrette or Italian dressing

1. Place beans in a saucepan with 1 cup water. Sprinkle with a little salt, pepper and basil. Cover and bring to a boil, then reduce heat to low to simmer 4 minutes. Test the beans, they should be cooked al dente. Immediately drain beans and place in a bowl with ice cubes and a little cold water to stop cooking and retain the bright green color.

2. Drain beans and place in a bowl. Add onions, Parmesan and dressing and toss to coat. Add salt and pepper to taste. Recipe can be made ahead and chilled in the fridge.

Cucumber Colo Salad

Cucumber Colo Salad

Cucumber (Colo) Salad
Serves 4

Every mom, grandma and great-grandma has made cucumber salad. It's a staple of summer, refreshing and light on hot days. Of course, when you're little, you think your mom invented it, so we called my mom's cucumber salad, Colo salad, after her hometown. Here, I've updated it just a bit with a some additional flavors.

1 English cucumber, peeled and cut into 1/8” slices
1/2 small sweet onion, like Vidalia, thinly sliced
1/2 cup white wine vinegar
1/2 cup water
1 tsp agave nectar
1 sprig fresh rosemary, minced
juice of 1/4 lemon
1 tsp salt
1/4 tsp black pepper
1/8 tsp cumin
2 cloves garlic, smashed

1. Place cucumber and onion in a glass bowl. Add the rest of ingredients and stir.

2. Cover bowl and place in fridge for 2-8 hours. The salad gets better the longer it sits. Stir before serving and serve with a slotted spoon.

Heirloom Tomato Salad

Heirloom Tomato Salad

Heirloom Tomato Salad
Serves 6

If there's one thing I can't resist buying at the farmer's market, it's heirloom tomatoes. I'm taken in by their rustic color and shape and when they're displayed together, it's like a still life painting. I put them in any and every dish from frittatas for breakfast to pastas and salads for lunch and dinner.

3 cups heirloom cherry tomatoes, sliced in half
1/8 cup slivered red onion
6.5 oz jar artichoke hearts, drained and roughly chopped
asiago cheese shavings
torn fresh parsley
salt & pepper
1/2 cup balsamic vinaigrette or Italian dressing

In a bowl, toss tomatoes gently with onion and artichoke hearts, salt & pepper to taste. Top with asiago cheese shavings and chopped fresh parsley. Drizzle a liitle balsamic on top just before serving.

Cookbook Crave: July 2015

As stated on the Crabtree & Evelyn Cookbook cover, this is a book full of light meals and small feasts. It’s my go-to cookbook inspiration for picnics and events. My family even catered my sister’s post-wedding luncheon from this book. The cookbook is set up by menus, but you can also mix and match and put together your own meals for picnics, reunions or any type of outing. There’s a tasty recipe for Brussels Sprouts in Brown Butter which makes a wonderful side for any kind of protein. You either love brussels sprouts or you don't, but if you are a sprouts fan, one of our family’s favorite picnic sides is leftover chilled brussels sprouts with ranch dressing for a dipping sauce—easy and delicious. For a warm side dish, here’s my take on Brussels Sprouts with an Italian twist.

Brussels Sprouts with prosciutto and tomatoes

Brussels Sprouts with prosciutto and tomatoes

Brussels Sprouts with Prosciutto and Tomatoes
Serves 2

2 cups brussels sprouts (about 20)
2 thin slices prosciutto or bacon
1 Tbsp butter
1 clove garlic, minced
1/2 cup grape tomatoes, halved
1/2 tsp basil
salt and pepper to taste
Parmesan shreds for garnish

1. Clean brussels sprouts and strip off outside leaves along with any blemishes. Place in saucepan and cover with cold water. Add 1 tsp salt and bring to a boil. Cook for 8-9 minutes or until softened but still al dente.

2. Meanwhile, place prosciutto in non-stick skillet and brown on both sides. Remove to a cutting board to cool. In same skillet melt butter on low heat. When melted, add minced garlic and stir, about 1 minute, making sure garlic doesn’t brown. Add tomatoes and heat 1 minute. Add basil, salt and pepper and stir to coat.

3. Add cooked brussels sprouts to skillet and mix to combine flavors. Place mixture in a serving bowl. Break up cooked and cooled proscuitto and sprinkle over sprouts mixture. Shred some Parmesan over top for garnish. Serve while still warm.

Patio Parties

Summer grilling and patio parties are in full swing. And, I love hosting get-togethers with family and friends. To keep the festivities fun and easy for the hostess, I make up a couple of signature cocktails beforehand to have ready along with appetizers for guests while I finish up in the kitchen. One of my favorite things, as an amateur mixologist, is coming up with cocktails from what I have in the pantry. See the recipes below for some cocktail ideas for summer 2015, and tasty bruschetta and veggie starters. Happy partying!

Sandy Beach Cocktail

Sandy Beach Cocktail

SANDY BEACH COCKTAIL
Makes 1 serving

1 oz Sour Cherry liqueur
1 oz dry Vermouth
juice of 1-2 clementines (about 1/4 cup)
splash Maraschino cherry juice
1 Maraschino cherry for garnish


1. In a cocktail shaker add cherry liqueur, vermouth, clementine juice and splash of Maraschino cherry juice. Fill with ice and shake.

2. Strain into a martini glass. Garnish with a Maraschino cherry. It will float to the bottom of the glass for a nice surprise!

Limon Breeze Cocktail

Limon Breeze Cocktail

LIMON BREEZE COCKTAIL
Makes 1 serving

2 oz Limoncello
1/2 oz Grand Marnier
1/2 oz cranberry juice
juice of 1/4 lemon
lemon slice for garnish


1. In a cocktail shaker add Limoncello, Grand Marnier, cranberry and lemon juice. Fill with ice and shake.

2. Strain into a champagne flute, garnish with 1/2 lemon slice on rim.

Roasted Red Pepper Spread

Roasted Red Pepper Spread

ROASTED RED PEPPER SPREAD
Makes about 1/4 cup

5 mini peppers, some of each color, cut in half and seeded
1/2 small onion, cut in 8 wedges
4 small roma tomatoes, quartered
1/2 garlic clove, cut off top
olive oil, for drizzling
salt and pepper
2 Tbsp chopped banana pepper rings, plus 4 more for topping
2 Tbsp chopped fresh basil
about 6 drops hot pepper sauce
2 Tbsp olive oil
3 Tbsp mayo
1/4 cup grated mozzarella, plus a little more for topping


1. Preheat oven to 400. Prepare a baking sheet lined with parchment paper. Arrange pepper halves, onion wedges and quartered tomatoes on sheet. Place garlic clove in a small sheet of aluminum foil. Drizzle all veg with olive oil and sprinkle with salt and pepper. Wrap up garlic clove and twist foil, place on baking sheet with other veg. Bake 20-25 minutes until edges are a bit blackened.

2. Meanwhile, chop banana peppers, basil, and grate mozzarella. Cool roasted veg on baking tray a few minutes, then place in mini food processor and add banana peppers, basil, hot sauce and 2 Tbsp olive oil. Buzz until very well diced with a chunky-smooth texture. Add mayo and grated mozzarella and buzz just until mixed.

3. Top bruschetta slices with a heaping tablespoon of mixture and place on baking sheet. Top with a little grated mozzarella and broil until bubbly, about 3 minutes. Top each with a banana pepper ring, halved. Serve while still warm.

Italian Salsa Bruschetta

Italian Salsa Bruschetta

ITALIAN SALSA BRUSCHETTA
Makes 8 bruschettas

2 red mini bell peppers, finely diced
2 Tbsp red onion, finely diced
2 tsp fresh basil, diced
salt and pepper
1 Tbsp olive oil
2 squeezes fresh lemon juice
2 oz neufchatel cheese
1/4 cup grated Parmesan
mini roma tomatoes, quartered, for garnish
julienned fresh basil, for garnish


1. Combine peppers, onion, basil, salt, pepper and olive oil in a small bowl and mix well. Add lemon juice, neufchatel and Parmesan and mix together well.

2. Top bruschetta pieces with about 1 Tbsp of mixture and top with a quartered tomato and julienned basil. Serve at room temperature.

Note: I used mini San Marzano tomatoes and roasted them for looks, but you can use fresh cherry tomatoes, halved or quartered depending on their size.

Roasted Broccoli Appetizer

Roasted Broccoli Appetizer

ROASTED BROCCOLI APPETIZER
Serves 4

1 head fresh broccoli, broken into med-to-large florets
olive oil, for drizzling (I used a rosemary infused olive oil)
salt and pepper
fresh lemon juice
about 1 Tbsp low-sodium soy sauce
1 tsp sesame seeds


1. Preheat oven to 400. Prepare a baking sheet by lining with parchment paper.

2. Place broccoli florets on baking sheet, and drizzle with olive oil. Sprinkle with a little salt and freshly ground black pepper. Roast for 20 minutes, or until edges of florets become slightly blackened.

3. Remove baking sheet from oven and sprinkle florets with lemon juice, soy sauce and sesame seeds. Serve warm.

Note: I know what you’re thinking, how can broccoli possible be sexy enough to serve your special guests? Just wait until you taste this simple appetizer—it’s irresistible, and healthy, too!

DIY Condiments

On my cooking bucket list, I keep tabs on different things I want to experiment with in the kitchen. A couple of years ago, making my own ketchup and mustard was at the top of that list. After some experimentation, the following recipes are the result. Now, we much prefer homemade condiments to store-bought. I still try new flavors and herbs and spices to give the recipes a twist, and that’s the fun part. This year, I made my first homemade giardiniera, which are Italian pickled vegetables. What I love about having all of these condiments on hand are their versatility. For example, the giardiniera is not only an antipasto staple, but goes on salads, pasta, pizza and is especially good with Italian beef sandwiches. As for the ketchup, add a little prepared horseradish and you have a fantastic cocktail sauce. Mix the mustard with mayo and you have a great sandwich spread (try it on BLT’s!). Place your homemade condiments in jars with tightly-fitting lids­­—I use Weck jars—and they’ll keep refrigerated for up to three weeks.

Tomato-Basil Ketchup

Tomato-Basil Ketchup

TOMATO-BASIL KETCHUP
Makes 1-1/2 cups

6 oz can tomato paste
1/2 cup brown sugar syrup
1/2 cup apple cider vinegar
1/4 cup tomato or marinara sauce
1 tsp salt
1/4 tsp each onion powder & garlic powder
1-1/2 Tbsp dried basil
1 Tbsp minced onion
1 tsp dry mustard

1. Make the brown sugar syrup: In a small saucepan, mix together 1/2 cup brown sugar and 1/2 cup water. Stir while bringing to a boil, then simmer for 3 minutes.

2. Combine all ingredients with the syrup in the saucepan over med-high heat. Whisk until well combined, about 2 minutes. When mixture comes to a boil, reduce heat and simmer for 20 minutes. Stir occasionally. Mixture will thicken slightly.

2. Remove pan from heat and put a lid on it until cool. Place in a covered jar and refrigerate.

White Wine Mustard

White Wine Mustard

WHITE WINE MUSTARD
Makes 1 cup

1/3 cup mustard seeds (I like to use part yellow and part brown seeds)
1/3 cup white wine vinegar
1/3 cup dry white wine
1 Tbsp maple syrup
1 tsp ground tumeric
1/2 tsp salt
1/4 tsp ground white pepper
pinch each of cayenne & ground allspice
1 Tbsp prepared horseradish


1. Combine all ingredients except horseradish in a stainless steel bowl. Stir to combine, cover with aluminum foil and let stand covered at room temperature for 2 days.

2. Place mixture from bowl into a blender and blend until as smooth as possible. Scrape down sides of blender periodically. Blending will take about 3 minutes. Add horseradish and blend again to combine.

3. Place in covered jar in refrigerator for up to 2 months if kept refrigerated.

Spicy Giardiniera

Spicy Giardiniera

SPICY GIARDINIERA
Makes about 8 cups

I love to use giardiniera, or Italian pickled vegetables, for an antipasto tray. But, what can’t you use it for? It’s is so versatile, it can go with salads, meats, pasta, pizza and sandwiches. Also, I like my giardiniera tangy and vinegary, so if that's not to your liking, adjust with a little more olive oil.

1 head cauliflower, broken into florets
2 medium carrots, cut into 4-inch spears
1 yellow onion, cut in half, then cut into small triangles
4 mini peppers, cut into 1/2-inch spears
1 cup large green olives, pitted and halved
3 Tbsp salt
1/2 cup white wine vinegar
1/2 cup rice vinegar
4 garlic cloves, halved
1 tsp crushed red pepper flakes
1/2 tsp each black pepper, dried rosemary and lemon pepper
1/4 cup olive oil
1/2 tsp sesame oil

1. In a large bowl, sprinkle salt on vegetables and toss or stir to coat. Add cold water until covered, stir and place in refrigerator for 2 hours.

2. Meanwhile, In a small bowl, whisk together vinegars, garlic, red pepper flakes, black pepper, rosemary and lemon pepper. Add oils and whisk until well blended. Pour over vegetables and stir to coat well. Place in refrigerator 2 hours. Drain and rinse vegetables with cold water 2 times.

3. Place mixture in jars with lids. Even out the pickling liquid among the jars and shake gently to coat. Refrigerate up to 3 weeks.

Cookbook Crave: May 2015

A Taste of Tuscany, by Leslie Forbes, takes you there. This is one of my all-time favorite cookbooks. It's hand-lettered and illustrated, like you're reading a dear friend's Tuscan travel journal. The authentic recipes are inspired by the local cuisine and restaurants in small towns throughout the region. As they say, the best Italian food is the simplest, and the appetizer dishes in this book remind me of a family tradition of making appetizers for the cooks when we get together for a family meal, be it large or small. The appetizers are quickly made and meant to nibble as you go, so the easier the better.

Olive oil dipping sauce and quick crostini

Olive oil dipping sauce and quick crostini

A measure of your favorite olive oil, sprinkled with salt and freshly ground black pepper with grated Parmesan makes a tasty dipping sauce for crusty baguette slices. And a quick crostini consists of frying baguette slices in butter until golden brown, and topped with a mixture of chopped cherry tomatoes, red onion and olives along with a splash your favorite vinaigrette. Open a bottle of wine and you'll have a crew of happy cooks!

Loving Leftovers

I come from a leftover loving family. And, as an adult I appreciate not having to come home and cook during a busy work week. The key to leftovers is in the transformation. We had ham leftover from Easter dinner. So it got frozen, along with the ham bone, for later. This week I made a big pot of one of my favorite soups, Pasta Fagiole. The saltiness of the ham goes so well with fresh veggies, cannelini beans and pasta. Pasta e Fagiole is the official name, which means pasta and beans, and perfectly comforting on a rainy night.

Rustic Pasta Fagiole

Rustic Pasta Fagiole

RUSTIC PASTA FAGIOLE
Serves 6

2 Tbsp olive oil
1/2 small onion, finely chopped
1 leek, finely chopped, white and light green parts only
3 cloves garlic, minced
1  cup chopped ham
4 oz spaghetti, broken into 1” pieces
1-49 oz. can chicken broth
1 carrot, roughly chopped
1 small zucchini, roughly chopped
1 can whole tomatoes, chopped
1 ham bone, optional
2 cans cannelini beans, rinsed and drained
1 Tbsp each basil, oregano, parsley and herbes de provence
salt and pepper
freshly grated Parmesan cheese

1. Heat olive oil in large soup pot over medium heat. Saute onions and leeks for 5-7 minutes until soft. Turn down heat, add garlic and ham and saute on low heat for 5 minutes longer.

2. Cook spaghetti pieces according to instructions and reserve.

3. Pour in chicken broth, add carrots, zucchini, tomatoes and ham bone (if using) and bring to boil, then simmer for 15 min. Add beans, herbs, salt and pepper to taste, and simmer 10 min.

4. To serve, place a portion of the cooked spaghetti into each serving bowl and add soup. Sprinkle each bowl with Parmesan cheese before serving.


Spring Meals with Rices and Grains

Risotto is a full meal in a bowl with grain, protein and vegetables. And so versatile that you can unleash your kitchen creativity and pick from pretty much any protein and vegetable to shine along with the risotto. Risotto is not a complicated dish to master, it just takes some patience since it needs to be stirred constantly for 25 minutes. Try a traditional risotto with mushrooms and sausage, or for a fun twist try a vegetable quinotto, using quinoa in place of the arborio rice. Risi e Bisi, an Italian comfort food, can be a main or hearty side dish to go along with a meat entree. This recipe is a fluffier version of the traditional soupy Venetian-style dish and made with an aromatic basmati rice.

Mushroom & Sausage Risotto

Mushroom & Sausage Risotto

MUSHROOM & SAUSAGE RISOTTO
Serves 2

2 Tbsp butter
8 oz crimini mushrooms, sliced
1 shallot, diced
4 1/2 cups low sodium chicken broth
6 oz Italian sausage links, cooked through and cut on bias
1 Tbsp olive oil
1 Tbsp butter
2 cloves garlic, minced
1  1/2 cups arborio rice
1/2 cup dry white wine
1 tsp each dried oregano and parsley
1/2 cup grated Parmesan, plus more for topping
1/4 cup grated asiago cheese, plus more for topping
a few sprIgs of fresh basil, chopped, for garnish

1. Melt 2 Tbsp butter over medium-high heat in a large, heavy sauce pan. Saute mushrooms and shallot until mushrooms are browned, 5 minutes. Sprinkle with a small amount of salt and pepper. Remove from pan and set aside.

2. In another sauce pan, heat chicken broth to a simmer, keep warm.

3. In the large sauce pan, heat 1 Tbsp olive oil and butter over medium heat until shimmering. Add garlic and rice together and stir to coat rice with oil mixture 2 minutes.

4. Add wine and stir until liquid is absorbed. Add broth, 1/2 cup at a time until liquid is absorbed each time. Adjust heat if necessary so the rice and broth boil gently. Continue cooking and stirring, adding the broth in increments for 25 minutes until rice is tender and the liquid makes a thickened sauce. Add more liquid if necessary so the rice isn't dry at the end of the cooking time.

5. Stir in dried oregano, parsley, cheeses and sausage. Divide mixture into serving bowls and top with mushroom mixture, more grated cheese and chopped fresh basil.

 

Vegetable Quinotto

Vegetable Quinotto

VEGETABLE QUINOTTO
Serves 4

1 Tbsp olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 cup quinoa, rinsed
2 cups low sodium chicken broth
1/2 cup grated Parmesan
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp pesto
1 cup heirloom cherry tomatoes, halved
2 cups chopped arugula
2 tsp fresh lemon juice
zest of 1 lemon, divided
salt & pepper to taste
1 Tbsp toasted pine nuts
2 Tbsp chopped fresh basil

1. In large saucepan, heat olive oil over medium heat. Add onion and saute until softened, 4 minutes. Add garlic and saute 1 minute.

2. Add broth and bring to a boil. Stir in quinoa, reduce heat to low and simmer until quinoa is tender, about 15 minutes. Stir in arugula, tomatoes and pesto. Simmer 2 minutes until heated through. Stir in Parmesan and season with salt and pepper. Top each serving with lemon zest, basil and toasted pine nuts.

 

Risi e Bisi

Risi e Bisi

RISI E BISI
Serves 4

2 Tbsp olive oil
2 shallots, minced
3 garlic cloves, minced
1 cup basmati rice
2 cups chicken broth
1/4 tsp each salt and freshly ground black pepper
1 cup chopped ham
3/4 cup frozen green peas
2 Tbsp chopped fresh parsley
1/4 cup grated Parmesan


1. Heat olive oil in a large saute pan over low heat. Add shallots and garlic and cook about 3 minutes. Stir in rice until coated with oil. Add broth, salt and pepper. Bring to a boil over high heat. Cover and reduce heat to low, simmer 15 minutes.

2. Stir in ham, peas, parsley and Parmesan. Stir to combine and heat through, about 3-5 minutes.