Polpettone Ripieno Uova E Spinaci

It's Victor's Birthday. His traditional birthday dinner is Meatloaf, Mashed Potatoes, and Peas. It's what he likes, it's what he gets.

Most of the time, I've just made my traditional meatloaf, but now and again, I've given it a twist. I made a Not So Basic Meatloaf 4 years ago, a Rustic French Meatloaf back in 2010 that had chicken livers, prunes, and pistachios in it - really really good and I've never made it, again... and even a Bacon Cheeseburger Meatloaf back in 2009 that was a heart attack waiting to happen.

Most of the time, though, it's been the basic.

Today, I decided to go Italian. We had seen a stuffed meatloaf made on one of the cooking shows and were intrigued because it was rolled and then cooked in the parchment paper. Neither of us could remember the show but it called for spinach, prosciutto, cheese, and hard boiled eggs.

I went to Chef Google but didn't quite find what I was looking for, but I got an Italian name and saw some basic steps to put it together.

I used a 50/50 beef blend of brisket and sirloin and a pound of mild Italian sausage.

Polpettone Ripieno Uova E Spinaci

Meatloaf Stuffed with Spinach and Eggs

Meatloaf

  • 2 lbs ground beef
  • 1 lb Italian sausage
  • 1/2 cup red wine
  • 1 1/2 cups grated pecorino cheese
  • 1 1/2 cups bread crumbs
  • 2 eggs
  • garlic powder
  • salt
  • pepper

Filling

  • 12 oz chopped spinach
  • 4 oz prosciutto
  • 4 oz shredded cheese
  • 6 hard cooked eggs

Directions

Place beef and sausage in a large bowl. Add wine and break up and mix well. Add cheese and slowly add breadcrumbs. Add eggs and garlic powder, salt, and pepper, to taste. Mix everything well.

Place beef mixture on a sheet of parchment paper and form a rectangle. Cover with another sheet of parchment and roll even with a rolling pin.

Squeeze spinach dry and add a layer of spinach on the beef - keeping the borders clear.

Lay out prosciutto over spinach.

Sprinkle with cheese and then lay the eggs end-to-end along the top.

Using the parchment as a guide, roll into a cylinder, enclosing the entire filling. Crimp bottom and ends as best you can.

Roll tightly in parchment and twist end to completely seal.

Bake in a preheated 400°F oven for about an hour.

Let rest at least 20 minutes before slicing.

It came out stellar!

A couple of things I learned... I should have left a bit more room at the long edges to encase everything completely. The eggs weren't centered. Not a horrible faux pas, but...

The second thing is to let it set - wrapped - for about 20 minutes. I started unwrapping it as soon as it came out and had to quickly rewrap. That's probably because it wasn't fully sealed on what became the top as I put it together.

And... It's huge. 3/4 of this is going into the freezer for when we get back from California.

But the flavors were great. That's what's important!

 

 


Berry Custard Birthday Pie

It's Birthday Cake time - which, this year, means a pie.

I was perusing recipes in my Mom's Cook Books and the pies kept jumping out at me. I finally decided that a pie was it - and a creamy pie was really it! Creamy turned into custard, and an assortment of frozen berries made it a berry custard pie. Simple, eh?!?

Pies have a long tradition in my family for birthday cake substitutions. My birthday pie was Pineapple Cream Meringue. I think I may have to make myself one on the next birthday.

But I digress...

This is a quick and easy recipe that requires no blind baking or pre-cooking of the filling - but is just loaded with flavor. You can switch out the frozen berries for any fruit you want. Anything will work!

Berry Custard Birthday Pie

  • 2 cups mixed berries - or fruit of choice (I used a bag of frozen mixed berries, thawed)
  • 4 eggs
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  • 3 tbsp flour
  • pinch salt
  • pie crust for single pie

Preheat oven to 375°F.

Roll out dough and place in pie plate. Crimp edges and refrigerate until filling is done.

Mix together the flour, sugar, and salt. Add eggs, vanilla, and cream, and mix well.

Evenly spread fruit over bottom of crust. Pour custard over fruit.

Bake for about 45-50 minutes or until pie is set.

Cool and then refrigerate before serving.

 

 

 

 


Buying Herbs and Spices

I have been buying herbs and spices from San Francisco Herb and their sister company Atlantic Spice for more years than I care to remember. Back in the day, I'd drive down to their store in San Francisco and just browse and buy on the spot - taking in the exotic smells and having fun with the eclectic and knowledgeable staff.  Think in terms of smoking herb before buying herbs - always a fun food shopping experience. I even did mail order from numerous places I lived. When we moved east, they hooked me up with Atlantic Spice on Cape Cod. We've visited that store, as well - and I use their reusable shopping bags.

I love their products and I love their prices.

But there's another kid in town whose politics I simply adore. And that kid is Penzeys. I want to support the company that has done right by me for most of my adult life. And I want to support the company that speaks loudly about equality, immigration, and bringing people together. I guess I'm just going to have to buy more herbs and spices - and figure out an equitable split between the two. It's ridiculous. In a world where I have virtually no brand loyalty at all, I feel like I'm cheating on an old friend. What can I do but buy more herbs and spices?

Penzeys just had a deal where they gave away - free - a gift box of 8 herb and spice blends - their American Heart and Soul Box. The box contains:

  • Adobo Seasoning
  • Penzeys Curry Powder
  • Florida Seasoned Pepper
  • Italian Herb Mix
  • Cajun Style Seasoning
  • Galena Street Rib and Chicken Rub
  • Ozark Seasoning
  • Penzeys Cinnamon

The description states:

Soul: That of values and spirit which persists, abides, and continues to flavor after what is physical passes. That which transcends generations.

The Soul box is 8 blends, each chock-full of Soul. All these blends touch on what goes way back. All of them go deep. Some go back so far into our history that their flavors are inseparable from our nation's story. Others, more recently arrived, are testaments to the ever-renewing role immigration continues to play in seasoning the American spirit. Collectively they've brought flavor to trillions of moments where cooks have done their best to bring something truly good to those they've cooked for. Actual, honest-to-goodness Trillions. How cool is that?

How can you not support a company that puts themselves out there like that? I've been buying from them for a couple of years, but it would be a small bit here and there - with the bulk of my buying with Atlantic Spice - mainly because I don't buy a lot of blends.

My gift box - along with the rest of my paid order - arrived Saturday. For tonight, I did Italian Herb Mix on the Grilled Zucchini, Florida Seasoned Pepper on the Sweet Potatoes, and Mitchell Street Steak Seasoning for the ::drumroll:: Steaks.

Each was an excellent match, the blends were totally fresh, and the flavors perfect.

Their American heart and Soul Box is currently out of stock, but give their website a perusal for some other great stuff!

And then give SF Herb and Atlantic Spice a look-see. Their bulk prices and quality cannot be beat.

 

 

 


Sunday Spaghetti and Meatballs

There's nothing better than a big ol' plate of Spaghetti and Meatballs - especially when you have fresh-from-the-oven bread to eat along with it. Unless, of course, you're a 92 year old who no longer likes spaghetti. Or homemade sauce. Or homemade bread.

I kinda get the spaghetti. It's difficult for her to eat. She prefers smaller pasta like penne or orecchiette that she can easily get on her fork. But now, the sauce isn't to her liking, either. She thought it was too hot tonight - even though there wasn't anything spicy in it. Her taste buds seem to change daily - things she loved she now won't touch. The list of things she won't eat is outnumbering the things she will. And we never quite know what's going to show up on the list until it's been served.

It's definitely a challenge for someone who loves to cook and loves to eat anything and everything under the sun, but... if she wants - and will eat - the bland 99¢ sauce from Wegmans served atop overcooked pasta, so be it. Cooking two meals is now the norm. So be it, as well.

While she was disdaining dinner, we were enjoying every bite! The sauce was perfection, the meatballs totally delicious, and the bread wasn't bad, either. A great Sunday treat.

Dessert is awaiting in the form of a Spice Cake with a Caramel Frosting.

My mom made a spice cake with a particular icing that really was good. Always made in a 9x13 pan, it was a brown sugary affair that was more glaze than frosting - but more frosting than glaze. I called my sister to get an idea of how she did it and we pretty much got the ingredients down, but I made it wrong. I ended up making a caramel icing that's really good - but it wasn't mom's. And... I think I just found the one she made attached to an Applesauce Spice Cake that may very well be the cake she used to make, as well. I cheated and used a Betty Crocker! In fact, the whole idea started when I was getting my Italian "00" flour at the grocery store and glanced over and saw a Spice Cake mix. I haven't had a spice cake in years and immediately flashed on the cake mom made and that specific frosting. Just because I'm a totally opinionated food snob doesn't mean Betty or Duncan can't come and visit now and again. I mean. Really.

I shall have to experiment with the frosting when we get back from California! We're meeting all of my siblings in Sonoma this week for a long weekend of fun and frolicking amongst the grape vines. It's the first time all six of us will be together under one roof in forever. Fortunately, we all actually like one another and have a great time when we are together. Maybe we'll just have to make one while we're there and get everyone's opinion. The house we've rented has a huge kitchen...

And I'll keep ya posted if we need a GoFundMe for bail money.

Knowing us, it could happen.

 

 

 


Multi Grain Sandwich Bread

When you make a lot of bread, you get a feel for the dough. It speaks to you as you're kneading or forming. This dough didn't just speak to me - it sang! From the minute I started I knew it was going to be a winner.

I usually make rustic loaves, but today I wanted to make a couple of loaves of sandwich bread. I don't make a lot of loaf-type breads and their approach and structure is different from those I usually make.

The rustic breads are simply flour, water, salt, and yeast - sometimes with a starter and sometimes without. Mixing methods, ratios, baking temperatures, and other variables change the outcome - but they all have the same four ingredients.

Sandwich breads, however, are approached more like cakes. They need sugar and fat for tenderness. Milk replaces water, the dough is a tad softer - the flour to liquid ratio is slightly different. You bake a lot of bread and these become things you pretty much do by rote. Your eyes and hands tell you what you need, but you need to know what you're looking for in the first place.

I have a cupboard full of different flours, so I thought a multigrain bread would help to use up some of the stockpile. I grabbed sprouted wheat, whole wheat, rye, and my Italian "00" flours and went to work.

I generally don't care for 100% whole wheat breads. I often find them too dense and the flavor overwhelming. They can work great for a specific purpose, but I'm a multi-purpose kinda guy. I find that a 50/50 blend of white to other flours is a good start, along with a liquid to flour ratio of about 1 cup liquid to 3 cups flour. There are very specific ratios of liquid to flour to yeast and salt that are used commercially to scale recipes up and down - and are especially useful when making sourdough breads and replenishing starters - but for making a couple of loaves at home, I usually rely on sight and touch - and start with 1 cup 3 cups.

Bread baking is not difficult. It's simply getting the ratios right - and you can easily do that by following a trusted recipe. I made this up using stuff I had in the kitchen. You can, as well.

And... don't try to "make it healthier" by omitting the butter or cutting down on the salt, using all whole wheat flour or water instead of whole milk... This is science. You need certain properties in specific ratios to work. The simple fact that you're making it at home is making it healthier than anything you'll buy in a grocery store.

Multi Grain Sandwich Bread

  • 2 1/2 tsp yeast
  • 1/4 cup water
  • 1 tsp sugar
  • 2 cups whole milk - room temperature
  • 1/2 stick butter  - softened
  • 3 cups white flour
  • 1 cup sprouted wheat flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1 tbsp salt
  • 2 tbsp sugar

Mix yeast with water and sugar and proof for 5 minutes.

Add milk and white flour and blend on low speed with dough hook. Slowly add very soft butter, remaining flours, sugar, and salt.

Continue mixing for about 8 minutes. Dough should completely pull away from the sides of the bowl, but won't pull away completely from bottom. Add water or flour by tablespoons, if needed.

Roll dough into a ball and place in a buttered bowl.

Cover, and allow to rise in a warm, draft-free spot until doubled. I use the microwave with a 2-cup Pyrex measuring cup filled with boiling water.

When doubled, form into two loaves, place in buttered bread pans, and allow to rise, again, until doubled.

Bake in a preheated 400°F/200°C oven for about 40 minutes, or until baked through and hollow-sounding when tapped.

Remove from pans and cool on racks completely, before slicing.

Light and delicate with a nice, crispy crust. I prefer a bit of crunch to my crust, but you can always brush on some melted butter right after it comes out of the oven to soften it a bit, if you like.

There are a lot of bread cook books out there - and the sheer volume of them can make bread making intimidating - but the one book that can really guide anyone though the process is Beard on Bread by James Beard.

James Beard really is my culinary hero and his approach to cooking and baking is simply follow the instructions and learn what happens when you change things. The forward to his original 1959 cookbook states:

Cooking is one everyday task that can be creative. You become a creative cook by first becoming a good basic cook. Your transition from basic to creative cooking takes some doing, some actual experience in finding out what happens when you add this or change that. Once you have made this transition, you will never lack admirers. Good food has a magic appeal. You may grow old, even ugly, but if you are a good cook, people will always find the path to your door.

How can you not love a guy who thinks like this?

 

 

 

 


Pork Chops Milanese alla Victor

I brought home a couple of pretty nice bone-in pork chops, yesterday. I was thinking a Pork Chop Milanese-style dish was in order. We've been through the chicken and beef rut a few times - it was time for something new.

I called home at lunch, and the first thing Victor said was How about if I make Pork Chops Milanese for dinner tonight? I swooned over the phone. I hadn't mentioned it or the pork chops. He just knew.  ::sigh::

And he knew how to make them perfectly.

He started with an egg and heavy cream dip - no flour - and then into very lightly seasoned bread crumbs. And then into the skillet with olive oil. When they were done, he did a quick sauce of white wine, capers, parsley, the slightest hint of lemon, and butter.

Delicious.

And to accompany... scalloped potatoes - thinly sliced potatoes with cream, chicken broth, cheese, salt and pepper. And fresh peas.

It was just what I had been yearning for - and more - because I didn't make it. Perfectly crunchy outside and perfectly tender and juicy inside. The sauce was perfection, and the potatoes sublime.

And it was done without even having to leave the slightest hint.

Yes, I'm spoiled.

And I rather like it...


Chicken Stew

We have a Freeze Warning, tonight. It's April 19th.

I am not amused.

I don't mind the rain, I don't mind the overcast or clouds. I'm really tired of the cold, though. Dank, penetrating cold that seeps into your entire being. And have I mentioned the wind? It's another joy to behold.

But with the cold weather comes more soups and stews. We should be starting up salads. But there's a Freeze Warning. There's a rule about eating salads during a Freeze Warning. Not that I'm necessarily a rule-follower, but I'll make an exception...

And tonight's exception was a throw-together stew of sorts. I pulled a couple of bone-in chicken breasts from the freezer this morning with the thought of grilling them, tonight. I had looked at the weather early this morning and was given the - obviously erroneous - impression that it was going to be in the mid-50s.

The grilled chicken morphed into a braised chicken with potatoes, carrots, onions, Seville and Kalamata olives, capers, white wine, chicken stock, garlic, and artichoke hearts. Started on the stove and then cooked, uncovered, in the oven for about 45 minutes.

One of those ridiculously good dinners that will never be quite replicated because this is how the stars aligned, today.

So be it. It was good.

I had pretty much planned to grill most of the week, but Mother Nature is just not going to cooperate. Plan B will be going into effect.

Stay tuned...

 

 

 


Sausages and Artichokes

I am pretty certain my 23 and Me Ancestry is wrong. I'm Sicilian - pale, peeling, cancer-prone skin be damned. I mean... how else can you explain my gravitation to - hell, it's almost an obsession - with Sicily and Sicilian food? The only thing I don't do is watch The Godfather like it's home movies.

Tonight's dinner comes from another of my favorite Sicilians, Nick Stellino. We watch his show on PBS and laugh all the way through it. The guy is a showman, for sure. And a good cook. He's another person who takes a few simple ingredients and makes them sing - and that's usually how he is describing things.

It's my most favorite way of cooking. It's amazing that the cooking of my youth was moremoremore and how many more flavors can I get into this dish?!? In my dotage, I now appreciate letting ingredients speak for themselves.

And this dish speaks volumes! Nick served this as a side dish - with larger chunks of artichoke. I thought it would make for a great pasta dinner.

I used Martin's sausage made with white wine, garlic, and lemon. The flavors blended perfectly with the dish! Available at Reading Terminal Market.

I've copied the recipe here, because this is one of the free recipes on his website.

Braised Sausage with Artichokes

adapted from Nick Stellino

Ingredients

  • 4 tbsp olive oil
  • 6 garlic cloves, sliced thick
  • 1 red onion, chopped
  • 6 large artichoke hearts, cleaned and cut into one inch pieces - fresh, preferred, but canned or frozen will work
  • ¼ tsp red pepper flakes
  • 1 lemon, zested in really thin long strips
  • 2 tbsp fresh parsley, chopped
  • 1½ pounds sweet Italian sausage, each link cut in half
  • 1 cup white wine
  • 1½ cup chicken stock
  • 3 tbsp unsalted butter, softened
  • Freshly grated Pepatto Cheese
  • 1 pound pasta, cooked and drained

Method

Time your cooking so you have pasta cooked and drained as the dish is finished.

In a large sauté pan set on medium heat, heat the oil until hot. Add the sausages and cook for three minutes browning them on each side. Take the sausages out of the pan.

Reduce the heat under the pan to medium low add the garlic, onion and red pepper flakes and cook until the onion is soft, about three minutes. Add the artichoke hearts, red pepper flakes, parsley and lemon zest then toss until well coated and cook for two to three minutes.

Increase the heat to high and add the browned sausages and cook for two minutes, stirring well. Now add the wine and cook until it has reduced by a third.

Add the chicken stock and bring it all to a boil then reduce the heat to simmer and cook for 35-40 minutes until the sausages and artichoke hearts have cooked through.

Turn off the heat and add the softened butter stirring well until it has melted into the sauce.

Mix the sausages and artichoke hearts with the cooked pasta and place into a large serving dish. Top with lots of fresh cheese.

Buon appetito!

Things that stand out about the dish... The lemon zest... Every now and again you get a pop of fresh lemon. It's really mellow and not at all tart - just lemony. I don't own a real lemon zester so I just peel with a veg peeler and cut into really thin strips. A real wow.

Another thing is the garlic. Again, noticeable every few bites or so, but sweet and mellow. The butter at the end adds a silky richness - don't leave it out!

All-in-all, a very successful dinner.

Now to go see what else Nick has up his sleeve.....

 

 

 

 


Chili con Carne

I bought a tri-tip roast on Friday with plans to grill it, today. I knew it wasn't going to be the great summer-like weather we had Friday and Saturday, but - what the hell... we grill all winter long.

What I didn't count on, however, was the totally godawful wet, piercing, bone-chilling wind.

Yesterday, it was in the mid-80s. It was hot. Like July hot. Today, it is cold. January cold.  I just couldn't bring myself to go out there and cook it. I had been out earlier to cook a couple of hot dogs for lunch and seriously considered just leaving them there until May.

Granted, we aren't getting pummeled with snow like the Midwest, but, still... It's April 15th. Our average temperature for April 15th is 66°F. We're a far cry from that right now...

So... the tri-tip was turned into a pot of chili.

I haven't made chili in a while. It was time. And cornbread, too, because I wanted it.

As is customary, I didn't have a recipe and I just winged it with ingredients I had on hand.

I started with lots of onions - chopped and sauteed in bacon grease. I then cut the beef in cubes and then dredged them in corn flour seasoned with chili powder, cumin, and garlic powder. Into the pot to brown.

When it was all getting properly crusty, I stirred in more spices - chipotle powder, smoked paprika, ancho chili powder, Mexican oregano, more cumin... I added a bottle of Sierra Nevada Pale Ale and brought it to a boil. Then a cup or so of Passata - tomato sauce.

I covered it, lowered the heat, and let it simmer away for a few hours. When the time was right, I added three cans of drained and rinsed black beans. And a bit of S&P.

The result was pretty good, if I do say so, m'self! The meat was tender, the sauce was smoky-hot - but not too smoky hot - and a big dollop of sour cream added the needed respite.

We're supposed to see rain and cold all day tomorrow, as well.

Fortunately, there's enough for lunch!

 

 


The Weekend Food Fest

It doesn't get much better than having dear friends over for the weekend - especially when said friends are as enthusiastic about food as we are about cooking it. Definitely a friendship made in heaven!

Ann and Julie drove down from Rochester, taking a couple of days and meandering through Lancaster and the environs... Bird-in-Hand, Intercourse, Blue Ball... all the places with names that can get junior high school kids - or senior citizens - all in a twitter with double entendres.

Maturity is so overrated...

They arrived for dinner and the food-fest began!

Prosecco, of course, because... Prosecco. And a simple seafood dinner. Haddock with an Italian Salsa Verde, Potatoes and Savoy Cabbage, and Roasted Rainbow Carrots - and homemade bread, of course...

I picked up the haddock at Reading Terminal Market. I set it on lemon slices in a pan, added a bit of white wine, and put it in a 375°F oven for about 10 minutes.

It was topped with a fresh herb sauce:

Salsa Verde

  • 1 cup parsley
  • 6 sprigs thyme
  • 1/2 tsp dried oregano
  • 8 leaves basil
  • zest of 1 lemon
  • juice of 1 lemon
  • 3 anchovy fillets
  • 2 tbsp capers
  • 2 cloves garlic
  • 1/2 tsp crushed red pepper flakes
  • salt and pepper, to taste - if desired
  • 1 cup olive oil

Place everything but olive oil into food processor and process until reasonably smooth. Slowly add olive oil.

Taste for seasoning and add salt and/or pepper, if desired.

It is really refreshing! Lots and lots of flavor going on.

The potatoes were cooked and mashed with savoy cabbage. This was Victor's idea. He generally dislikes cabbage, so when he suggested it, I ran with it! I love cabbage and just don't seem to get it often enough.

It was not unlike a Colcannon, but with an olive oil twist.

Mashed Potatoes with Savoy Cabbage

  • 2 lbs russet potatoes
  • 1/4 head savoy cabbage
  • butter
  • olive oil
  • S&P

Peel and cube the potatoes. Chop the cabbage. Place both in a pot and cover with salted water.

Boil until the potatoes are tender. Drain.

Return to pan and mash with butter and a healthy drizzle of olive oil.

Season with salt and pepper and top with chives, if desired.

Really simple and they played well with the fish.

Another thing that played well was little rainbow carrots. Roasted in the oven with olive oil and thyme sprigs, and a pinch of salt and pepper.

Really simple. Nothing overpowered anything. The flavors all spoke for themselves.

And a loaf of bread. Also simple.

Dessert was Panna Cotta topped with Blackberries in Sweet Marsala.

I didn't get a picture of it because I served it just as Lawrence Welk was starting. Lawrence Welk, you say?!? Yes... Lawrence Welk. We've had a long-standing tradition of watching Lawrence with Ann and Julie - us in Pennsylvania and them in New York. Texts flying back and forth with "My gawd, can you believe what she's wearing?"or "Rose must have been on drugs to come up with that outfit." It is a total hoot to watch a totally campy show with friends long-distance. I highly recommend it.

This is the most basic of recipes - and easier than easy to prepare.

Panna Cotta

  • 1 envelope unflavored gelatin
  • 2 tbsp cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/2 cup sugar
  • 1 tbsp vanilla extract

Soften gelatin in the 2 tbsp water in a small saucepan. Heat to dissolve. remove from heat.

Bring heavy cream, half & half, and sugar to a boil. Remove from heat, stir in gelatin and vanilla. Mix well.

Pour into 6 6oz ramekins. Chill until completely set.

To unmold:

Dip ramekin in hot water for a few seconds. Run a sharp knofe around the ramekin and unmold onto a small plate.

Top with your favorite topping.

Blackberry Marsala Sauce

  • 8 oz blackberries
  • 1/2 cup sweet Marsala

Rinse berries. Pour Marsala on top, and mash a few of the berries. Let macerate an hour. Spoon over panna cotta.

More fun, laughter, and Pistachio Liqueur, it was time to call it a night.

We started off Sunday with Brunch - a fritatta. It's simple to make. Mushrooms, leeks, eggs, asparagus, herbes d'Provence... It was served with Blackberries in Prosecco - because we had leftover blackberries and leftover prosecco. It's great when things work out like that. We also had roasted potatoes with thyme and fresh squeezed blood orange juice with seltzer. Yum.

Of course, I forgot to photograph all of that when it was being served. Oh well. here's what was left.

We sat around talking and laughing and all the tomfoolery that friends seem to do, when I noticed it was getting into the middle of the afternoon, so I headed off into the kitchen and whipped up a loaf of bread and a torta di mele - an  Italian Apple Torte - while the kids were all occupied.

The bread is straight James Beard. I have been making it for years and years. It is a one-rise-into-a-cold-oven loaf. It never disappoints.

James Beard French-Style Bread

  • 1 pk active dry yeast
  • 1  tbsp  sugar
  • 1 cup  warm water
  • 1 tbsp  salt
  • 2 1/2 cups flour
  • 3 tbsp  Yellow cornmeal
  • 1 egg white mixed with 1 tbsp cold water

Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough.

Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary.

Place in a buttered bowl and turn to coat the surface with butter.  Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs.

Punch down the dough. Turn out on a floured board and shape into a long, French bread-style loaf. Place on a baking sheet that has been sprinkled with the cornmeal, but NOT buttered.

Slash the tops of the loaf diagonally in two or three places with a single edge razor blade or sharp knife, brush the loaves with the egg white wash.

Place in a COLD oven, set the temperature at 400° and bake 35 minutes, or until well browned and hollow sounding when the tops are tapped.

I use the microwave as my proofing box, nowadays. I boil a 2 cup measure with water, place it in the corner, add the bowl of dough and close the door. It drives Victor crazy because inevitably he wants or needs to nuke something, but the concept works great.

And then dessert... a Torta di Mele.

This is another simple dessert - but it looks impressive as hell.

Torta di Mele

  • 4 apples - I used an assortment
  • 2 1/2 cups flour
  • 7 tbsp butter
  • 2/3 sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 cup milk
  • 1/8 cup Calvados
  • 1 lemon - zest
  • 2 tsp baking powder
  • salt

Heat the oven to 390°F.

Cream sugar with butter until light and fluffy. Add eggs and egg yolk. Add Lemon zest. Add milk and Calvados.

Stir in flour, baking powder, and salt.

Peel and core apples. Slice half into wedges and chop half.

Stir the chopped apples into the batter.

Spread into a 10" springform pan that has been buttered and floured.

Arrange apple wedges around torta.

Bake about 30 minutes or until tester comes out clean.

I vacated the kitchen and Victor came in to make a baked pasta. Pasta with sausages, ricotta, five cheeses, and homemade sauce... Be still my beating heart. It was delicious. Even Nonna licked her plate clean.

There is something so comforting about ooey-gooey-cheesy pasta that is only made better when shared with friends. Then again, I think Italian food, in general, evokes family and friendship. There's just something about it that makes you want to eat, laugh, share, and talk for hours upon hours.

We never left the house. We simply moved from kitchen to living room to kitchen to living room.

So invite friends over for the weekend and just sit around and cook and eat. I highly recommend it!

 

 

 

 

 

 

 


Ricotta with Date and Pecan Pesto

Here we go with another fantastic recipe from our new cookbook Shaya!

It's one of those recipes that is just so simple that it has to be good! We brought it for Easter dinner and everyone loved it!

There's not a lot of ingredients, so make sure the ones you use are top-quality. Go for whole milk ricotta, good quality olive oil, and a really good balsamic.

You'll be glad you did.

And buy the book. You'll be glad you did that, as well!

Ricotta with Date and Pecan Pesto

adapted from Shaya, An Odyssey of Food, My Journey Back to Israel
By Alon Shaya

  • 2 cups parsley leaves, chopped
  • 1 cup pecans, toasted and chopped
  • 1/2 cup freshly grated parmesan cheese
  • 8 Medjool dates, pitted
  • 1 cup extra-virgin Olive Oil
  • 2 tbsp balsamic vinegar
  • 1 pound whole milk ricotta, drained

Place parsley, pecans, and dates in food processor and pulse until roughly chopped. Blend in cheese, olive oil, and balsamic, and add salt to taste.

Place drained ricotta on a rimmed plate and spread out - making a well in the center. Place the parsley mixture in the center.

Serve with crusty baguettes or your favorite cracker.

Alon makes his by hand-chopping the ingredients - making for a much chunkier dish. He also uses less dates and parmesan.  I went with the food processor but made sure there was still a lot of texture. I definitely wouldn't want it as fine as a traditional Pesto Genovese.

And if you really want to blow their socks off - make your own ricotta!

Fresh Ricotta

  • 1 cup heavy cream
  • 3 cups whole milk
  • 1 1/2 cups buttermilk
  • 1/2 tsp salt

Add all ingredients to a heavy pot and simmer 15-20 minutes.  Remove from heat and allow to sit for 30 minutes.

Scoop curds into a cheesecloth-lined sieve and drain about 30 minutes.  Squeeze to remove as much whey as possible.

Cover and chill.

It's ridiculously easy - and ridiculously good!