SMOTHERED PORK CHOPS WITH ONIONS AND GRAVY

This week I had the “taste” for Smothered Pork Chops. This is a catch-all term for many variations on the theme of a pan seared bone in pork chop which is finished on the stove or in the oven literally “SMOTHERED” or covered with sliced onions, maybe bell peppers, mushrooms, sometimes Cream of Mushroom soup. The vegetables are cooked until soft and tender creating a gravy using stock or water and when they are all combined with the chops, the meat simmers in that coating and gets tender and flavorful. Note: There is NO SINGULAR “authentic” recipe for this. It’s a dish LOVED by home cooks, specifically the African American home cooks and it’s a piece of American Soul Food Cuisine that each cook takes much pride in. This version is purely mine, of course with wonderful inspiration from generations of AfricanAmerican and Southern cooks who have added this dish to the lexicon of American Cuisine. I used bone in 1 1/4 inch Loin chops which had the loin on one side with a nice layer of fat and on the other side of the bone the tenderloin, which is like the most delicious pork on the bone, ever. At least I think so!! 

 The origins of the dish often point to the Louisiana region where the French, Spanish, African influences created those “etouffee’ ” or smothered dishes. This dish may have moved all over the American south and this type of dish became a main stay in many country and AfricanAmerican kitchens. This makes it a real American dish of sorts and we can thank all the various cooks who came before us for bringing this to our tables today!  Here’s how I made this Onion and Stock version pan searing the chops first, then removing them to a baking pan, and then cooking down the slice onions first in oil, then in stock. It’s a wonderful dish!!

SMOTHERED PORK CHOPS WITH ONION AND TABASCO

PREP AND COOKING TIME: 1 HOUR 15 MIN. APPROX.

FOR 4

4 1 1/4 INCH THICK BONE IN CENTER CUT LOIN PORK CHOPS

1 TBS. GRANULATED GARLIC

1 TBS GRANULATED ONION

1 TBS. SWEET PAPRIKA

1 TBS. SIFTED ALL PURPOSE FLOUR

1 TBS. SALT

1/2 TSP. GROUND BLACK PEPPER

OR 3 TBS. SEASONED SALT OF YOUR CHOICE PLUS 1 TBS OF SIFTED ALL PURPOSE FLOUR BLENDED TOGETHER.

3 TBS VEGETABLE OIL OR LARD OR BACON GREASE

3 MEDIUM ONIONS SLICED

2 CLOVES OF GARLIC, MINCED

3 SPRIGS FRESH THYME

ONE LARGE BAY LEAF

2 CUPS CHICKEN OR BEEF STOCK (LOW SODIUM)

TABASCO SAUCE

Let’s start with prepping the chops. With a paper towel take all the dampness off of them.  Mix all the spices, flour, salt and pepper together then gently rub them into both sides of the chops. Reserve some of the flour spice mix or keep the seasoned salt on hand if you’re using that, we will need that extra to season the onions later. Loosely cover them and set them aside for 15 minutes. In a heavy cast iron pan heat the oil on medium. Also, preheat your oven to 375 degrees F. Have a baking pan large enough to hold all four chops ready. Place a small piece of bread into the pan, if it sizzles and starts to immediately brown, you’re ready to sear the chops. Place them in to the pan and leave them to sear for 8 minutes. Gently flip them and sear the other side for 5 minutes. Carefully remove from the pan and place them right into the baking pan. Add more oil if necessary and add the onions and garlic. GENTLY toss them with the oil in the pan, shake on the rest of the flour and salt mix or just the seasoned salt and blend this in. Add the bay leaf and thyme. Here it’s up to you, 4 drops of Tabasco is what I use, you can use more or less. Let this cook down stirring frequently for 10 minutes, then add the stock, blend and let it cook an additional 10-15 minutes till the onions are soft. Then remove from the heat and pour over the chops. Cover tightly with foil and bake for 25 minutes. Then carefully remove the foil and let this cook another 10 minutes lowering the temperature to 350 degrees F. Remove from the oven and you will be rewarded with 4 super flavored tender chops with those onions and sauce. My style here is a more liquid sauce, some make a more creamy one. Serve with rice, or potatoes, and a vegetable. AND more Tabasco!!!

BUON APPETITO AND HAPPY COOKING!!

SPAGHETTI CON BROCCOLETTI (SPAGHETTI WITH BROCCOLINI)

YOU SAY BROCCOLETTI OR YOU CAN SAY BROCCOLINI. Guess what? They are different names for the same vegetable. Let’s get more involved here….you can call it Broccoletti, or Sweet Baby Broccoli, Italian Sprouting Broccoli or..ok. I’ll stop there. This is a hybrid vegetable developed in Japan. The love child of Broccoli and Chinese Kale this is a sweeter, thinner stalked, and smaller florets than standard Broccoli. I would say it’s less Broccoli tasting than normal broccoli, but very pleasing and beautiful to look at!! What? Is it like Broccoli Rabe you’re thinking? NO. It’s not at all like Broccoli Rabe (one of my other most favorite vegetables). There’s nothing “bitter” or leafy in this. It also has a great texture. There’s a bite to it and a tender interior. It’s amazing. AND, here I’m pairing it up with Spaghetti. The recipe is fairly simply and basic. It’s an Aglio e Olio (garlic, olive oil, peperoncino) style tossed with the steamed broccolini. I’ll give a few options to add if you like or keep it basic. Either way, you’re in for a treat in your kitchen. LET’S COOK!!!

SPAGHETTI CON BROCCOLETTI

SERVES 4-6 TIME: 1HOUR OR LESS

2 BROCCOLETTI (BROCCOLINI) BUNCHES, TRIMMED, RINSED, AND STEAMED FOR 8 MINUTES

1 LB IMPORTED ITALIAN SPAGHETTI, LIKE RUMMO, DE CECCO, GERARDO DI NOLA

2 TBSP KOSHER SALT

5 FRESH CLOVES OF GARLIC, THINLY SLICED

3/4 CUP IMPORTED ITALIAN (GREEK OR SPANISH IS GREAT TOO) EXTRA VIRGIN OLIVE OIL

3/4 TSP PEPERONCINO (RED HOT DRIED CHILE FLAKES)

JUICE OF 1/2 FRESH LEMON (DON’T EVEN THINK OF THAT REALEMON STUFF IN A BOTTLE)

SOME RESERVED PASTA COOKING WATER AT THE END

Using a large pot of cold water, follow the cooking instructions on your Spaghetti. Add 1 TBSP of Kosher Salt when the water has come to a boil. Then continue with the cooking instructions on your package of Spaghetti.

In a large heavy frying pan, add the olive oil reserving 1 TBSP. Heat over medium temp. When you can feel the heat coming up, first add the peperoncino (why are you doing that? BECAUSE, oil delivers the flavor to the dish. Adding the peperoncino to the oil like this releases the peppers essential oils and not only adds the signature “heat and spice” but infuses the fruity and earthy flavor of the flakes to the dish. You’re welcome!!) Let this sizzle up for about 30 seconds, then add the garlic and lower the heat a bit and fry that garlic until you really smell it BUT DO NOT LET IT BURN…take about 2-3 minutes depending on your pan and flame. At this point add the Broccoletti and toss well , adding 1 tsp of salt. Let this cook for about 3-4 minutes, THEN add the al dente pasta you’ve been cooking concurrrently. Make sure it’s well coated with all the oil and broccoletti, adding a bit of the pasta cooking water to bring it all together. Another minute or so and you’re done. Remove from the heat. Last step….ahhhh. the lemon. Add the lemon juice and then a drizzle of the remaining olive oil (or more if you like…this isn’t “exact”, remember that and don’t be nervous or anxious. Just remember if you add too much of anything, there’s no turning back. Slow and steady, little by little, and you can see if it’s where you want it to be. Oh, and please taste it at this point before you serve it. I may need a little more of, you fill in the blanks OR, it’s just right. Now Serve it with a chilled Prosecco or a Peroni, or, a sparkling Acqua Minerale with lime or lemon. As far as how much broccolini to use, if you want to use less, that’s fine too. This is a great pasta dish for your recipe files. WAIT!! Where is the cheese? Parmigiano? Pecorino? Just my opinion, this one doesn’t need it, BUT, your kitchen, your food, if you like, add it at the end when serving. Enjoy it!! BUON APPETITO AND HAPPY COOKING!!

GAMBERI E FAGIOLI….SHRIMP AND BEANS WITH GREENS AND VINEGAR PEPPERS

One of the wonderful pairings in Italian Cuisine is when Seafood and beans come together in the same dish. Sometimes it’s a cold or room temperature pairing, almost like a sidedish, often it’s all stewed together, seafood going in at the end so it’s not overcooked. Then there’s what I’m doing with this dish, GAMBERI E FAGIOLI CON VERDURE E PEPERONI SOTT’ACETO. Shrimp and Beans with Greens and Red Vinegar Peppers. This colorful dish came together one night after I spent too much time scrolling thru my Instagram feed and kept seeing these seafood and bean dishes (ocassionally pasta would be added too) . What often happens to homecooks is we get “stuck” in the cooking we know, what we saw growing up, what we were fed, our own regional dishes. Being a second generation ItalianAmerican much of my cooking and cooking knowhow comes from my parents and grandparents generations, stretching back 125 years ago and reflective of their cooking, both ethnically and regionally. In today’s modern Italy, Italian culture has evolved with lots of dishes crisscrossing the globe and intraregionally in Italy and there’s lots they make over there that my family never got to see/try. New things are added all the time, food is not static, it’s dynamic so keep and open mind when it comes to cooking. I’m thinking perhaps these seafood and bean dishes are part of that evolution, or I just missed them altogether. Having said all that, they are an amazing combination and one night I decided to create my own dish using a few Italian ingredients. LET’S COOK!!!

GAMBERI E FAGIOLI CON VERDURE E PEPERONI SOTT’OLIO

FOR 4 TAKES: 2 HOURS OR LESS

1 1/2 LBS 16-20 PEELED AND DEVEINED SHRIMP

EXTRA VIRGIN OLIVE OIL AS NEEDED

1/2 CUP SIFTED FLOUR (ITALIAN TIPO 00 IS GREAT FOR THIS)

PINCH OF SALT, PAPRIKA, BLACK PEPPER

1 CUP CHOPPED DANDELION, OR SWISS CHARD, OR BROCCOLI RABE, OR SPINACH

3 CLOVES GARLIC, SLICED

PINCH PEPERONCINI

1/2 CUP SLICED RED VINEGAR PEPPERS, OR SLICED ROASTED RED PEPPERS YOU MARINATED IN RED WINE VINEGAR FOR 12 HOURS

3 CANS CANNELLINI (WHITE KIDNEY BEANS) RESERVING THE LIQUID FROM 2 CANS OR 4 CUPS OF HOME COOKED CANNELLINI, RESERVING A CUP OF THE COOKING WATER

1 BAY LEAF

1 CUP WATER OR STOCK (CHICKEN WORKS, SEAFOOD STOCK WORKS)

1 TBS VERMOUTH OR BRANDY

SEA SALT, SALT and BLACK PEPPER AS NEEDED

1 TSP FRESH LEMON ZEST

FIRST STEP:

In a large dutch oven, heat about 3 tbs. of olive oil and add the garlic, peperoncino and bay leaf. When the garlic is fragrant add the beans and toss with the garlic and olive oil. Now add the Vermouth or Brandy…ok, don’t have them? don’t run out and by something just for one dish…use White wine. it’s ok. the other two give an additional flavor being that they are a bit next level in flavor but, don’t need to go out of your way here. Then add the beans, toss around.. then add the can’s liquid or cooking liquid and the stock. Bring to a boil then reduce. Without burning your tongue taste the broth. If it needs seasoning add more salt and pepper here. This was it cooks into the beans. Cover this and let it simmer for 20 minutes.

While that’s simmering time to make the shrimp. Dredge in the seasoned flour, shake off excess, and fry just till golden on each side in olive oil about 2 minutes per side. You want these to be just about done, then remove to a platter and lightly cover with foil.

Back to the beans. Remove the cover and stir well. Drop in the peppers and greens and blend in, cover and simmer for 6 minutes. Remove the lid and let this cook another 5 minutes then remove from the heat. Stir. Let it sit for about 10 minutes, then remove that bay leaf and ladle into 4 bowls. Top each bowl with equal amounts of shrimp and drizzle with a good Extra Virgin Olive Oil, a sprinkle of sea salt and a grating of fresh Lemon zest. Done. Enjoy!!!

HAPPY COOKING AND BUON APPETITO!!!

PASTA E CECI RISOTTATI ALLA SIRACUSANA PASTA AND CHICK PEAS (INSTEAD OF USING RICE) SYRACUSE SICILY STYLE

Do you love to find out something new and different about the dishes you cook, a different regional style or method than your usual? This is what makes Italian Regional Cooking so fascinating and endless for me. PASTA E CECI, or Macaroni and Chick Peas is a very popular dish in the Italian south and can vary in many ways from region to region. During the week of the Feast of Santa Lucia (December 13) one of the customary foods Sicilians eat to honor the holiday is CECI, or Chick Peas/Garbanzo Peas. Certainly, they are not unique to Sicily but are eaten all over Italy and the Mediterranean. Sicily seems to have an abundance of great recipes using them, as to Liguria, Nice, Morocco, and of course the entire Middle East where Hummus reigns supreme. In my Italianamerican group on Facebook a member posted this Pasta e Ceci Siracusana he made for St. Lucy’s Day. I was intrigued. What made this different from the usual suspects of Pasta e Ceci (which is basically the same as Pasta e Fagioli only here you use Chick Peas and it become its own classification of dishes.) This “new” dish, I HAD to learn more about and there’s really not much on line about it, as foods cooked alla Siracusana can mean a few different things, basically. various styles from Syracuse. BTW, Santa Lucia was a native and is the patron of Siracusa.

However one blogger, Ritamordikitchen seems to have given a plausible reason for the dish. The custom is to cook the Ceci with Rice and the other ingredients, but this is a recipe for using short cut tube soup pasta (Ditali Rigati/lisci, etc) for the dish. I love it!! Also, this dish uses potatoes which all the other Pasta e Ceci dishes I make do not. So, SCORE!! This is a win-win with learning something new and having yet another dish to make. My daughter Mika couldn’t get enough of it. This “soup” for lack of a better word will happen again in my kitchen. I can’t wait to make it again and you’ll feel the same!!

PASTA E CECI RISOTTATI ALLA SIRACUSANA

SERVES 4 COOKING TIME: 2 HOURS OR LESS (USING CANNED CECI)

1 MEDIUM ONION, SMALL DICE

2 PEELED CARROTS, SMALL DICE

2 CELERY STALKS, SMALL DICE

2 MEDIUM POTATOES, SMALL DICE

6 SLICED CHERRY TOMATOES

1 SPRIG FRESH ROSEMARY (IF USING DRIED, PLACE 1 TSB. IN A CHEESECLOTH TIGHTLY TIED

EXTRA VIRGIN OLIVE OIL

PINCH PEPERONCINO

4 CUPS VEGETABLE OR CHICKEN STOCK

2 DRAINED CANS OF CECI (CHICK PEAS)

3/4 lb IMPORTED ITALIAN DITALI RIGATI OR LISCI OR SIMILAR SOUP PASTA COOKED JUST TILL AL DENTE

SALT TO TASTE

FRESHLY GRATED PARMIGIANO, OR CACIOCAVALLO, OR PECORINO

In a heavy bottomed pot heat 2 tbs of the olive oil. Add the potatoes and season with salt and peperoncino. Let this cook for about 8 minutes, stirring to the potatoes don’t stick together. Add the onions, carrots, tomatoes, celery. Season again to taste with salt. Let this saute’ till they are just starting to get soft. Maybe 15 minutes or so. Keep on a moderate flame to prevent browning. Then add 2 cups of the water or stock and the rosemary. Stir and bring to a boil and let this boil for 10 minutes. Reduce and cook until all the vegetables are soft. Taste for seasoning. Remove from heat and let cool for 10 minutes. Remove the rosemary. Using an Immersion Blender ( or standard one) puree till this is a smooth creamy mixture. Place back on the heat adding the Ceci. Stir, a drizzle of more Extra Virgin Olive Oil and the other 2 cups of stock (or water) and gently blend into the soup. Bring this to a boil for 5 minutes then reduce to a simmer and cook for 20 minutes stirring frequently. Now add the al dente pasta and blend in. Cook for 4 minutes and then remove from the heat. After 5 minutes add 2 tbs of freshly grated cheese to the soup along with another drizzle of Extra Virgin Olive Oil. Blend this and it will start to gently thicken the soup and give it amazing flavor. Let this now sit for 5 minutes, serve. Extra olive oil and peperoncino and a few fresh rosemary leaves are a great finishing touch. HAPPY COOKING AND BUON APPETITO!!

CAVATELLI WITH CHERRY TOMATOES AND ARUGULA (CAVATELLI CON POMODORINI E RUCOLA)

OLYMPUS DIGITAL CAMERA

CAVATELLI!! Ask me what my favorite PASTA/MACARONI is? Go ahead. Ask. OK, I’ll tell you. CAVATELLI. This often confused pasta with Gnocchi is my most favorite. Maybe because I loved when Mom made them? Or when Grandma and my Zi’Caterina taught me 100 years ago how to make them and I never forgot? However, this post will explain how to make a fairly quick sauce with a pound of Cavatelli from the store. They are a rustic water and semolina/flour or ricotta eggless pasta that are shaped with a small machine, or formed by hand. Stores sell them frozen usually in 1 lb bags and they are simply boiled in abundant salted water till al dente , then finished in whatever sauce you’re pairing them with. Very popular in Basilicata, Calabria and other Southern regions of Italy, they are what’s best described as “toothsome”. Some are longer than other each with a different name to match, but for now let’s stay grounded here with just the standard size you find in Italian stores or Supermarkets. Celentano seems to be the most popular national brand but you’ll find others. This sauce is quick-ish…..There’s a ton of flavor and texture here and I know you’re gonig to love it for a million reasons. Is that a question you’re asking? Can you add or subtract x, y or z? As always, sure, but try this as is. This is a wonderful sauce and pasta combo. Let’s cook!

CAVATELLI CON POMODORINI E RUCOLA

1 LB FROZEN OR FRESH CAVATELLI, COOKED JUST TILL AL DENTE, DRAINED

2 CANS POMODORINI (ITALIAN IMPORTED CHERRY TOMATOES) OR 1 PINT FRESH, SLICED CHERRY TOMATOES

3 TBS EXTRA VIRGIN OLIVE OIL

2 SLICED CLOVES OF GARLIC

PINCH OF PEPERONCINO

SALT TO TASTE

1 CUP CHOPPED BABY ARUGULA

SHAVED RICOTTA SALATA OR CACIOCAVALLO (PECORINO IS FINE TOO)

EXTRA CHEESE, OLIVE OIL, AND PEPERONCINO FOR SERVING

While the water is boiling for your Cavatelli you can create this sauce. It’s pretty quick. Heat the olive oil in a pot or large heavy pan. Add the peperoncino and let this sizzle for about 2 minutes then add the garlic. Move the garlic around the pan and right when you really smell that garlic add the tomatoes. Stir,season with salt. Let this come to a boil if using the canned, if using fresh just let it cook on medium until the tomatoes break down, stirring occasionally. AFter the sauce has cook for about 10 minutes using the back of a wooden spoon or a potato masher, smash all the tomatoes, stir, let it cook another 10 minutes. Add the chopped baby arugula and cook for another 3 minutes. Now add the al dente Cavatelli. Cook for 2 minutes. Remove from the heat and add a generous grating of Caciocavallo or shaved Ricotta Salata, stir and let sit for 5 minutes . NOW it’s time to serve and eat. BUON APPETITO and HAPPY COOKING!!!

SHRIMP WITH PENNE, BROCCOLI AND CHERRY TOMATOES

SHRIMP WITH PENNE, TOMATOES AND BROCCOLI

A delicious idea for a one pan meal….here is my SHRIMP WITH PENNE, TOMATOES AND BROCCOLI. Shrimp are sauteed with garlic and good olive oil, cherry or grape tomatoes, steamed broccoli and Vermouth, then tossed gently with Al Dente cooked PENNE RIGATE (the kind with the ridges). Christmas Eve is coming and instead of Visions of SugarPlums in my Head as the Christmas song goes, there’s visions of Italian Seafood. Can’t help it. December comes and i start thinking I’m smelling pine trees and shrimp and calamari and baccala’ frying!! The LA VIGILIA, or CHRISTMAS EVE Italian American feast, also called by some as the Feast of the Seven Fishes is an exuberant evening of once a year seafood dishes and then some ending at midnight with Sausage and Peppers for many. This dish i’m cooking here is a nice way to soberly celebrate Christmas Eve (or anytime you want to make this) without breaking the bank and cooking for 3 days. Garlic bread on the side and you’re in for a great meal. ProTip: I realize that not everyone has the same access to certain types of ingredients but if possible, look for US WILD CAUGHT SHRIMP. They are simply better than many overseas imported shrimp raised in dubious “farms” and often with additives which turn the shrimp “strange” when cooking. The label should only say “Shrimp, wild caught, US”. For this dish you’ll want 20-24 count as they will work well with the size of the Penne. OK, I’m rambling, let’s cook.

SHRIMP WITH PENNE, BROCCOLI, AND CHERRY TOMATOES

SERVES 4-5 TAKES ABOUT 1 1/2 HOURS

1 1/2 LBS 20-24 COUNT US WILD CAUGHT SHRIMP, PEELED AND DEVEINED

3/4 CUP GOOD OLIVE OIL (WHY GOOD? BECAUSE YOU WANT THAT FLAVOR)

3 CLOVES GARLIC, SLICED

1 1/2 PINTS SLICE CHERRY OR GRAPE TOMATOES

2 MEDIUM SIZED HEADS OF BROCCOLI, BROKEN INTO FLORETS AND STEAMED

1/2 CUP VERMOUTH OR OTHER FORTIFIED WINE

SEA SALT, PEPERONCINO TO TASTE

1 lb IMPORTED ITALIAN PENNE RIGATE

In a heavy pan or dutch oven heat 3 tbs of olive oil. Add the 1/2 the garlic and a pinch of peperoncino Add the shrimp, season with some salt and saute’ in batches if you need to just till they are pink on both sides. Remove with a slotted spoon. Have a large pot of water get to boiling then salt the water. Cook the penne according to the package JUST until al dente.

When you’re done sauteeing the shrimp reserve them in a bowl or platter. Add more olive oil to the pan, the rest of the garlic, the tomatoes, season with salt and saute’ for 5 minutes, then add the broccoli. Cook for 5 more minutes and add the Vermouth. Let this boil up and then simmer for 5 minutes. Add the Penne to the pan, blend well, then add the shrimp and cook together for about 3 minutes. Season with more peperoncino and salt to taste if needed. Drizzle with more olive oil and let this sit for about 5 minutes then serve. HAPPY COOKING!!!

CALABRIAN POTATOES AND PEPPERS…PIPI E PATATI..A TRADITIONAL DISH FROM SOUTHERN ITALY

Italy is loaded with wonderful vegetable combo dishes that serve either as antipasto…..as a contorno (side dish) or as a secondo or primo…first or second course. Many of these regional dishes are even amazing as sandwich fillers. Growing up Pepper and Onions and Potatoes was not an uncommon dish that would be placed in Italian bread. Long Hots, Sweet peppers, endless possibilities. In Calabria in Italy’s deep South this melange’ of Potatoes with a mix of Sweet and Hot Peppers, garlic, onions, good olive oil, herbs and it’s sort of national “regional” thing. Every Calabrian will probably make it a little different and every cook/chef will add their own twist or style to it. It’s pretty basic WHICH is one of the hallmarks of Italian Cuisine. Out of a few GOOD, WELL SOURCED ingredients comes a dish with amazing flavor. Try it as a side or addition to grilled sausage, meat, poultry or seafood items. Fantastic.

PIPI E PATATE FOR 4 TAKES 1 HOUR 15 MINUTES APPROX

2 SLICED AND CORED CUBANELLE (ITALIAN FRYING PEPPERS)

2 SLICED AND CORED RED BELL PEPPERS

2 SLICED AND CORED ITALIAN LONG HOTS OR LONG RED OR GREEN HOT PEPPER

5 PEELED AND SLICED MEDIUM SIZED POTATOES

1/2 SLICED RED ONION

2 CLOVES OF GARLIC, CUT IN HALF

1/2 CUP EXTRA VIRGIN OLIVE OIL

PINCH OF GOOD ITALIAN OREGANO

SEA SALT OR KOSHER SALT

1/8 CUP of WHITE WINE

1/8 tsp DRIED CALABRIAN CHILE (or any good crushed hot pepper flakes)

In a dutch oven or heavy pan, add the olive oil and heat. Add the potatoes, season with salt, and cook over medium heat. After 8 minutes add the onions and cook until they start to soften. Now add the peppers, pinch of Oregano, and raise the heat for 5 minutes. Season with salt then add the garlic. After 5 minutes, add the wine and cover for 10 minutes. Uncover and continue to simmer until most of the liquid is evaporated and you’re left with the flavored oil. Taste for seasoning and make sure the Potatoes are tender and the peppers are like velvet. Add the Calabrian Chile and you are done. HAPPY COOKING!!! I want a sangwich of this right now!!!!

A TASTE OF SUNSHINE….SOUR CREAM LEMON LOAF

So here’s the story…when Stanley Tucci’s CNN Series SEARCHING FOR ITALY premiered weeks ago the first episode was on Napoli (Naples) and its surrounding region. A Spaghetti dish with fried Zucchini known as Spaghetti alla Nerano was featured and one of the key ingredients, infact what makes it the unique dish it is was a locally crafted cheese called PROVOLONE DEL MONACO. I needed to have it. A friend of mine, grazie to Angela Santarelli let me know of an online US Company that imports some hard to get Italian items so I took a look. The company is DOLCITERRA ( https://www.dolceterra.com/) and when I jumped into the website it was like a new door of possibilities opened up. Yes, they had the cheese I wanted but ohhhhhh they had so much more. One of the items was a case of LIMONE DI SORRENTO, lemons from the groves around Sorrento, the area is profumed with the most amazing lemons. They are larger, have a somewhate less sour and sweeter juice, and a thicker and tastier rind/skin than regular lemons. Oh I still love regular lemons, but these are exponentially more aromatic and tastier. I ordered. 4 weeks later my booty arrived. I’ve used them in salad dressings, cakes, savory dishes, drinks. These are prized for making Limoncello too. This is where it was invented, in Campania because of the amazing lemons. Who doesn’t like Lemon Loaf Cake? Ok, those who don’t can exit from the door on your left right now. The rest of you can stay. LOL. I’m a big fan of it so I thought i’d make an American classic, the Sour Cream Ice Lemon Loaf but use these amazing Sorrento Lemons. The result was a huge success. Now don’t look sad, I see you saying..”ughh. where am I going to get Sorrento lemons”. This recipe is for any lemons. The best to use would be fresh Organic Lemons that are firm and fragrant. And if you have Sorrento Lemons that’s just a bonus, but any lemons will work. Let’s get baking!!!

SOUR CREAM LEMON LOAF CAKE

TAKES 2 HOURS

FOR THE LOAF CAKE

3 LARGE FRESH EGGS, WELL BEATEN

1 CUP PLUS 2 TABLESPOONS GRANULATED SUGAR

1 CUP SOUR CREAM (I LIKE FAGE BRAND)

3 TABLESPOONS ORGANIC LEMON ZEST

JUICE OF ONE WHOLE LEMON (OR 2 TBS PURE LEMON EXTRACT)

*NOTE ON THE LEMON JUICE/EXTRACT. THE JUICE PROVIDES A BACKGROUND OF LIGHT LEMON ESSENCE. THE EXTRACT GIVES AN UP FRONT PUNCH OF LEMON, UP TO YOU

2 TEASPOON PURE VANILLA EXTRACT

1/2 CUP VEGETABLE OIL

1 1/2 CUPS SIFTED UNBLEACHED ALL PURPOSE FLOUR

2 TEASPOONS FRESH BAKING POWDER (CHECK YOUR EXPIRATION DATES BEFORE USING)

3/4 TEASPOON KOSHER SALT

ICING ( LEMON GLAZE)

1 CUP PLUS 2 TABLESPOONS OF CONFECTIONER’S SUGAR

3-4 TABLESPOONS OF FRESH SQUEEZED LEMON JUICE (LET ME STOP YOU RIGHT HERE, FRESH LEMONS ALWAYS, BOTTLED LEMON JUICE IS A VERY DIFFERENT TASTING PRODUCT, NOT GOOD IN THIS AT ALL)

2 TSPS. LEMON ZEST

1 TEASPOON PURE VANILLA EXTRACT.

Preheat the oven to 350 Degress F. Grease a 9X5 loaf pan with butter or spray shortening. Lightly dust with flour. Shake out excess.

Add the beat eggs to a large bowl and add the sour cream and sugar, whisk briskly. Add the lemon juice, the lemon zest, the vanilla and when fully combined slowly add the oil whisking steadily.

In another bowl mix the flour, baking powder and the salt. Gently blend with a fork till combined. Then add to the wet mixture until no lumps and fully incorporated. Don’t mix for too long.

Pour the batter into the loaf pan and place onto a heavy baking sheet (why? ever had a cake decide to grow and pour over the sides? you don’t want that mess on the bottom of your oven!!!

Bake on the center rack for 60 minutes or until the center comes out clean with a knife or toothpick. All ovens bake differently so once you’ve come to the 50 minute mark check the cake, It’s what I do. If you need more time check again after 10 minutes keeping a close eye on the whole thing. If your oven normally runs hot a foil loosely placed over the top helps prevent scorching.

most important: BE PATIENT. let this cool on a rack for 1 hour.

While it’s cooling, add the confectioners’ sugar and zest to a bowl. Add the lemon juice and vanilla and mix until it’s the right consistency. You may need more sugar. You may need more juice.

Feel the bottom of the loaf pan after an hour has passed. If it’s still warm, give it another hour. Gently Turn the loaf out of the pan. Place on a platter/plate. Then drizzle as little or as much of the glaze as you like. As you can see from the pic i like alot. That wonderful sweet tart sunny lemon glaze is something you want more than less of. This cake tastes best on day 2 if you can make it a day ahead of serving it. However, it tastes amazing on day one as well.

PESCE OREGANATA….BAKED FISH TOPPED WITH SAVORY BREADCRUMBS AND HERBS

OREGANATA….An ItalianAmerican style of placing a savory breadcrumb topping over seafood or fish and then either broiling or baking it. Who hasn’t loved digging their teeth into a piping hot VONGOLE OREGANATA, those wonderful baked Clams Oreganata that are a quintessential ItalianAmerican restaurant starter? Fish is also given this treatment which all stems from various regional styles of topping a dish with a mixture of breadcrumbs, herbs, cheeses, olive oil, lemon. Each and every cook/chef/region has their way of doing this. In Napoletana it’s sometimes referred to as ARRIGANATA. The herbs are fresh parsley and dried Oregano (ORIGANO in Italian) and it’s the addition of the oregano that gives this dish it’s name. Accept no Oreganata without oregano in it. It’s just not right!! I can hear my mom right now saying Oregano…..she would pronounce it AHHH-RREGANA, clearly using her Napolitana-Lucana dialect. Any fish can be used in this dish but clearly different fish have different cooking times so always adjust to the type of fish you are using. In the picture is my favorite fish, Halibut. This was a piece of Wild Atlantic Halibut. Sidenote, the pasta on the side was simply garlic sauteed in extra virgin olive oil with whole Grape or Cherry Tomatoes softened in the hot oil, a little sea salt. then tossed with Spinach Linguine. Why Spinach Linguine? BECAUSE IT MAKES A COLORFUL PLATE!! Ok, that really wasn’t the reason even though it does, I had a box of Spinach Linguine in the pantry so I thought it would be PERFECT with the Halibut. Fresh fish matched with wine, olive oil and this topping are pure ItalianAmerican heaven. Let’s get into the kitchen now and create a beautiful meal without much hassle.

HALIBUT OREGANATA FOR 4

4 6 Ounce Halibut Filets

1 1/4 cup coarse PLAIN ITALIAN BREAD CRUMBS

2 TBS FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1 TSP. CRUMBLED GOOD DRIED OREGANO

3 TBS. GRATED PECORINO ROMANO

2 CLOVES OF GARLIC MINCED FINELY

1/3 TSP SEA SALT

1/2 TSP PEPERONCINO (CRUSHED DRIED RED CHILES)

3 TBS EXTRA VIRGIN OLIVE OIL

1 1/2 TSP FINELY GRATED LEMON ZEST

SALT AND PEPPER FOR SEASONING THE FISH

1/8 CUP WHITE WINE

JUICE OF 2 LEMONS

2 TBS OLIVE OIL

Pat the fish filets dry with paper towels. Lightly Season with salt and pepper. Place on a plate. Pre Heat oven to 400 Degrees F. In a bowl mix the breadcrumbs, herbs, pecorino, salt, peperoncino, olive oil lemon zest. Blend together. Place a layer of the breadcrumb mixture evenly divided on all 4 filets. Place in a baking dish you’ve placed 1 tbs of Olive oil in , 1/2 the lemon juice, and the wine. Drizzle the remaining olive oil over the top of the filets and place in the hot oven. Rule of thumb is 10 minutes of baking for every inch of fish. Best to use a thermometer to check the internal temp which shouldn’t be more than 120 degrees F. When the fish is done remove from the oven, baste with the pan juices and more lemon juice. That’s it. Once you’ve gotten the hang of it you’ll be baking all types of fish with this. Serve with rice or pasta or potatoes or a salad. Be creative. Happy Cooking!!

MOM’S CHRISTMAS EVE STUFFED CALAMARI, MY VERSION

Traditions, we all have them. Some we hold onto so tightly and never want to let go for fear of losing forever the people or places they remind us of. This is especially true when people in our lives pass away, when we physically are no longer near the places where these memories came from. Food is the connector often between that memory and the present day. Holidays seem to be a real trigger for these emotions and traditions. One way I keep my Mom and Dad at our Holiday dinners is by recreating in some way a dish that was served by them as we grew up. Specifically I’m talking about my Mom’s Stuffed Calamari (squid) in Sauce that was one of many Seafood dishes she served on Christmas Eve. For ItalianAmericans it was an extention of the old Catholic pre-Feast fasting, when the night before a religious holiday no meat was allowed. While this practice in the Catholic church is centuries gone, it became part of the Christmas Holiday traditions in Italy. No matter where you go in Italy there will be families that are only eating Fish or Seafood and in Italian America, since most of our ancestors came over 100 years ago to the USA we still celebrate their 100 year and older traditions. What changed between Italy and the USA over these 100 years is the amount of seafood and fish dishes that are served. Oh yes, there are a few places in Southern Italy where there’s a number attached to the amount of fish dishes on Christmas Eve but it’s not a majority practice. Somehow the name, Feast of the Seven Fishes was coined here in the USA and in the last 30 years it’s the name and sometimes practice ItalianAmericans follow. Historically, most of Southern Italy was quite poor 125 years ago and that’s why they immigrated in such large numbers to the USA. People living in those meager conditions would never have the means to pull off a multicourse fish and seafood dinner. Fishermen needed to sell the better fish to make a living and basically fed their family the unwanted bits and pieces. So that fish dinner on Christmas Eve was often a Brodetto, a mix of fish and seafood pieces that streched it into a meal for many. Baccala’, the dried Salt Cod was also a popular item because it was plentiful and kept for months before it was to be used. Coming to America the initial Christmas Eves, or La Vigilia as it’s called for the new Immigrants were small affairs similar to what they had in Italy with maybe a few more dishes here and there because all foods were more accessible and plentiful in the USA, especially the urban centers. Fast Forward to the first generation of ItalianAmericans born in the USA and around the time of WWII we enter the BOOM time of the 1950s where people are doing better, the celebrations were bigger as the families grew and the number of dishes served went up exponentially. My Dad never made tons of money, he always provided us with what we needed and then some, but Christmas Eve was the BIG NIGHT. All types of seafood were in the kitchen with Mom at the stove frying, baking, grilling, braising. This is how I believe the “Feast of the 7 Fishes” became a thing, an ItalianAmerican thing. One of these dishes is My mom’s stuffed calamari and I’d like to share it with you for your Christmas Eve or whenever. I don’t do the whenever. Mom made it once a year, so I do to. To honor her. To remember her. It’s what makes it a tradition.

STUFFED CALAMARI FOR 6

TIME: 2 HOURS

THE SAUCE:

Southern Italian Seafood Sauces with tomato are generally composed of only a few ingredients, often perfumed with really good olive oil and garlic, a good dose of heat from peperoncino (either fresh italian red chiles or dried). Sometimes a touch of White Wine, and parsley. Seafood sauces paired with fried seafoods tend to be heavier on the oil, garlic, peperoncino, and a pinch of oregano in there. They are also thicker. This One for the Stuffed Calamari is one of the first types. More like a regular pasta sauce.

3 TBS GOOD EXTRA VIRGIN OLIVE OIL

3 SLICED CLOVES OF GARLIC

1 TSP PEPERONCINO (DRIED HOT ITALIAN CHILE FLAKES)

1/2 TSP SEA SALT

1/8 CUP WHITE WINE

2 28 OZ CANS OF GOOD QUALITY ITALIAN PLUM TOMATOES, like San Marzano, or a good POMODORI PELATI. Crush the tomatoes with your hands or a processor.

3 SPRIGS OF ITALIAN FLAT LEAF PARSLEY

Make the sauce first. In a saucepan/pot heat the olive oil. Add the garlic and peperoncino. Sprinkle the salt over that. Stir making sure the garlic doesn’t burn. After about 2 minutes on medium heat add the wine. Let this come to a boil and cook for 2 minutes. Now add the parsley then the tomatoes. Blend well. Bring to a boil then reduce to a simmer. Let this simmer for 1/2 hour. While that’s going on let’s stuff the CALAMARI!!!

THE CALAMARI

10 CLEANED MEDIUM SIZE CALAMARI “TUBES”

1/8 CUP CHOPPED CALAMARI TENTACLES

1/2 TSP LEMON ZEST

JUICE OF 1/2 LEMON

1 1/4 CUP GOOD ITALIAN BREADCRUMBS

2 TBS OLIVE OIL

2 FINELY MINCED GARLIC CLOVES

2 TBS. FINELY MINCED FRESH ITALIAN FLAT LEAF PARSLEY

3 TBS GRATED PECORINO

1/2 TBS. PEPERONCINO

15 RAISINS

15 PIGNOLI NUTS

PINCH OF SEA SALT

10 CAPERS (OPTIONAL)

5 GAETA OLIVES , CHOPPED (OPTIONAL)

Blend everything together except the tubes. This will form a stuffing blend for you. Some years mom blended an egg into the mix, others she did not. The eggs will create a solid stuffing, no egg creates a looser one. I always make the non-egg one. With each Calamari tube carefully fill each one leaving room at the bottom, and about an inch or more at the top. The Stuffing will expand and you don’t want the tubes to burst into the sauce (and yes that’s happened to me plenty of times and it makes for a really tasty sauce to serve over macaroni, but with all this work, you want your calamari to stay nice, capisci? Good). Fold the tops over so you can skewer them with a long toothpick. But they time you’ve done all this the sauce is ready for the calamari!! Simply drop the calamari into the sauce and make sure they are all covered. Simmer this for 50 minutes, Remove from the heat and let it sit in the sauce for 15 minutes. Done.

HOW TO SERVE? Glad you asked. However you would like is my first answer. My second answer is go Italian style but serving the sauce over a pasta for a first course (primo) then the Stuffed Calamari with a side vegetable as a second course (secondo) OR, like Mom did it, the sauce on the macaroni and with the Calamari on the side all at once. Thanks to all who asked me for this recipe today, I’m sure my Mom is smiling!!