Category Archives: COOKING WITH WINE

CHICKEN, PROVOLONE, PARSLEY AND BASIL PATTIES, SUMMER LOVE

401674_3107550370100_1304531591_32244544_484452443_nSummer, love it, can’t wait for it to start and hate when it’s over. This is my happy time.  Even the food changes for the most part as I migrate to being outside versus inside and what better way to start of the month of June than with a recipe of mine that is best when cooked on a charcoal or gas grill.  CHICKEN PATTIES…now don’t think a dry hockey puck of plain chicken with some seasoning, i understand that fowl (get it?? please lol) version is a thing.  Mine though reflects my world, that ItalianAmerican world of NYC and NJ that has a particular love for ItalianAmerican cuisine.  Every Summer growing up starting with Labor Day the local Salumerias (Pork Stores) would start selling certain meats just made for the Summer months.  The Cheese and Parsley ring on the crisscrossed skewers and the chicken patty made with Provolone and Parsley, sometimes Basil too, sometime diced peppers and onions in the mix too but my preference was/is the provolone/parsley and basil blend.  Easy to make, easy to cook and wonderful to eat.  These patties of my youth and current life are delicious.  You need a good sharp chef’s knife and a food processor.  What?  What about ground chicken?   It will be too dry.  It will be too processed and the texture will be off.  Your end pattie should have some chicken texture.  Trust me, it makes for a better pattie.

The recipe makes 4 patties.

TIME: 45 minutes                                     YIELD: 4 PATTIES

3 FULLY TRIMMED BONELESS SKINLESS CHICKEN BREAST, ORGANIC IF POSSIBLE

1 FULLY TRIMMED BONELESS SKINLESS CHICKEN THIGH, ORGANIC IF POSSIBLE

or use all breast, or all thigh, if all thigh it will take longer to cook.

1/4 CUP FINELY DICED SWEET ONION

1 TSP WHITE WINE

1/4 CUP DICED PROVOLONE (AURICCHIO BRAND IMPORTED FROM ITALY PREFERRED)

1/8 CUP GRATED PECORINO ROMANO

2 CHOPPED SPRIGS OF ITALIAN FLAT LEAF PARSLEY

2 BASIL LEAVES

1 TSP COARSE ITALIAN BREAD CRUMBS

1/2 TBS. OLIVE OIL

1 TSP KOSHER SALT

1 TSP CRACKED BLACK PEPPER

 

Chill the blade and bowl of a food processor for 10 minutes.  Then Pulse the meat and cheese no more than 3 times. Add the rest of the ingredients.  Pulse JUST until everything is blended.  Turn out the mixture into a bowl and form into 4 equivalent patties. Place on wax paper and cover with plastic wrap and chill in the fridge for 20 minutes to 1 hour.

On a well oiled grate, grill the patties on medium heat (whether it’s gas or charcoal) and grill on each side for at least 5 minutes per side, certainly make any time adjustments for your grill.  A too high grill will burn the outside and keep the inside close to undone.  A too low grill will steam the patties.  Yes, all these different temps and methods change how the end product tastes!! When they are done, place on a platter and tent with foil.  Leave them sit for 5 minutes.  Then serve on Rolls or on their own..  A very delicious taste of my “Summer”. Enjoy.

 

 

SAN MARZANO COCKTAIL MEATBALLS…

007Time to discuss one of my favorite food subjects…the MEATBALL.  Let’s start out with this tidbit, there’s no such thing as the “ITALIAN MEATBALL”. Why you ask?  Because I said so.  And here’s why…there are meatballs of all shapes and sizes and ingredients made all over Italy.  Most likely you’re assuming the meatball in the big pot of sauce is the “Italian Meatball”.  Well that’s certainly one of many. Meatballs as a cocktail party or party food are fantastic since they are small.  They work well at a party and are generally a one bite affair.  For parties one of the meatball recipes I’ve developed is the SAN MARZANO COCKTAIL MEATBALL.  What is that all about? Scenario, you’re at a party…you’re dressed up..nice suit, shirt, dress, whatever.  You pick up the meatball out of the pan or platter and it’s dripping with sauce.  YIKES! Big sauce stain on your tie…or your chest and the shirt.  Down your blouse or onto the front of your dress or skirt.  Now you’ve done it!!  But you really want that delicious sauce flavor with the meatballs right?  Let’s mix this up a bit…for a cocktail party…or any party..add the sauce TO the meatball mix, then make the meatballs and simply serve on a tray, platter or bowl with toothpicks.  This recipe is made in two parts. first the sauce, then the meatballs.  To start:

THE SAUCE (which becomes one of the ingredients in the meatballs)

1 28oz Can SAN MARZANO DOP Tomatoes, or any good variety of Imported Italian Plums or Domestic Plum Tomatoes

2 TBS OLIVE OIL

1 SMALL FINE DICED ONION

SEA SALT

PEPERONCINO

3 FRESH BASIL LEAVES

In a sauce pan heat the olive oil and then add the onion, season with salt and peperoncino.  Let this cook until the onions are translucent and soft.  TIP: if you get impatient the onions will never really soften in the tomato sauce and you’ll have crunchy onions in the mix.  Be patient.  Take your time.  No rush.  Once your onions are soft add the tomatoes which you will crush with your hands first in a bowl, then add them to the pot.  Add one basil leaf and bring this to a boil, stir, then to a simmer and let this reduce for 1 hour, stirring frequently, until it’s reduced by about 1/2.  Add the remaining 2 basil leaves, taste for seasoning and let it sit off the flame to cool completely.  Should take about 2 hours.

MEATBALLS  (makes about 30 ish)

3/4 lb GROUND CHUCK

1/4 lb GROUND VEAL

1/4 lb LOOSE SWEET ITALIAN SAUSAGE MEAT

1 JUMBO EGG, beaten

handful of chopped Italian Flat Leaf Parsley

1/4 tsp ground black pepper

1/8 tsp kosher salt

1/2 cup dry italian breadcrumbs

1/4 cup of the Sauce you made (that recipe above ^^^^)

3/4 cup freshly grated PECORINO ROMANO

2 FINELY (stressing the FINELY) MINCED GARLIC CLOVES

2 TBS OLIVE OIL

1/2 CUP ITALIAN WHITE WINE

In a large bowl, mix the breadcrumbs, eggs, cheese, parsley, S & P, Sauce, Garlic together.  Let this sit for 20 minutes. Why? we want the sauce to hydrate those breadcrumbs.  Your Panada (write it down, it’s the Italian word for a breadcrumb/bread mix moistened with eggs, herbs, oil,liquids like milk or water, etc. which forms the binding for the meatballs.  See, we are learning…I love teaching and sharing my food with you!!)  Since there’s a significant amount of liquid in the sauce (which is why we reduced it) you want those breadcrumbs to suck up all that moisture which in turn doesn’t steal moisture from the meats and balances the end product…dry crumbs on their own suck moisture from the meat and other sources.

Blend all the meats together.  Then add to the Panada after it’s sat for a while.  If it’s still too loose, add more breadcrumbs, but only a little at a time. Mix gently with lightly moistened hands (lightly, or you’re adding more water to the balls).  When fully mixed let the mixture sit for 15 minutes.  NOW start rolling walnut sized meatballs and line them on a parchment or waxed paper lined tray.  Chill for 10 minutes.  In a heavy skillet add 2 tbs. olive oil and heat.  Fry the meatballs for at least 5 minutes on each side without overcrowding.  Fry in batches.. Add more Olive oil as needed letting the oil get hot before adding more balls in the pan.  (why? the balls will soak in the oil..frying actually prevents that from happening).  When finished frying all the meatballs, deglaze the pan with the White Wine and gently add the meatballs back and simmer until the wine has evaporated.  Done.  Now serve with toothpicks to hungry guests OR let them cool…wrap them in pans and you can reheat them on trays in the oven for serving at your event/ party/dinner.  Meatballs and sauce all together  No drip. No stains.  No mess.    It was great cooking with you…hope to come into your kitchens again real soon!!!

 

 

 

 

MEATBALLS WITH A SICILIAN INFLUENCE, CREATING A RECIPE, POLPETTINE IN BIANCO

0041Meatballs….one of those perennial favorites, all kinds, all types, all cuisines.  One of my missions with my food blogging and Social Media posting is that people open their minds to meatballs other than the usual suspects. Oh I’m not saying that your favorites aren’t fantastic but instead I’m saying look beyond the familiar and there’s a world of other types to enjoy.  Standing at my stove last night it was St.Joseph’s Day (Festa di San Giuseppe) which is celebrated with much fervor by Italians, specifically Sicilians.  You see the good San Giuseppe saved Sicily from all sorts of bad things and as most religious legends and traditions  do, there is celebrating on the days these saints are honored.  For Sicily there’s a host of foods, and since March 19 falls during LENT when meat was forbidden to be eaten, all the dishes are meatless, emphasis on seafood and fish.  Confused? Asking yourself, um, then why a meatball post?  BECAUSE.  These are not meatballs for St.Joseph’s day but, as with all recipes, they have a development genesis. Ground chuck in the fridge….one daughter who doesn’t like anchovies in her pasta (which was the one of the St.Joseph’s entrees I made)…killing two birds with one stone meant to have something for my daughter, make meatballs out of that chopped chuck.  Easy. Then the recipe developer in me took over and I paired the Sicilian-ness of the day with my meatballs.  No these aren’t a traditional Sicilian meatballs but, again, recipe development has many influences and the Sicilian holiday gave me the inspiration.  Ground Chuck.  Sicilian Oregano.  Pecorino cheese. Black Pepper.  Eggs. Plain Breadcrumbs. Red Onions. Mix, roll, fry in Sicilian Olive Oil and simmer in a mix of that oil, red onion, basil and Marsala Wine, also from Sicily. Sicily’s cuisine does not always contain garlic, oh yes it’s used but Onion will show up more often.   Originally I was going to use White Wine and I named the dish Polpettini in Bianco.  Instead  I switch last minute to the made in Sicily fortified Marsala.  Still in Bianco because that Italian Culinary term means NO TOMATO.  See, more pearls of Italian culinary wisdom.  You’re Welcome.548528_2971219081903_1304531591_32189688_1417227459_n From my hometown of Staten Island NYC comes this picture courtesy of the Staten Island Advance of the San Giuseppe (St.Joseph’s) Procession.    How does any of this factor into developing a recipe? Again, my opinion only, but a good recipe is developed organically…things that should belong together create a special harmony and when you’re in a certain mindset you become even more creative. E COSI’. Let’s make POLPETTINI IN BIANCO.

TIME: 45 MINUTES                                    YIELDS: 25 WALNUT SIZED MEATBALLS, approx.

 

1 LB. GROUND CHUCK (80% lean, 20% fat)

1 LARGE EGG

3 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1 SMALL CALABRIAN RED ONION OR SHALLOT, finely minced

1/2 TSP SICILIAN DRIED OREGANO rubbed between your hands, or any good dried Oregano

1 TBS SICILIAN EXTRA VIRGIN OLIVE OIL or another good Extra Virgin, preferably Italian

1/2 CUP DRY PLAIN BREADCRUMBS moistened (hydrated) with 3 tbs milk or cream

1/2 CUP FRESHLY GRATED CACIOCAVALLO OR PECORINO CHEESE

1/2 TSP SEA SALT

1/2 TSP BLACK PEPPER

2 TBS OLIVE OIL (or use the same you used above)

1/2 CUP MARSALA WINE OR WHITE WINE

1/8 CUP STOCK OR WATER

2 FRESH BASIL LEAVES

In a large bowl beat the egg and add the cheese, breadcrumbs, parsley, oregano, all but 1 tsp of the onion, salt and pepper,the tbs of Extra Virgin Olive oil. When this is well mixed together, add the meat and gently blend till it’s all one mixture. Let this rest for 5 minutes. Form into Walnut sized balls and line on a foil or wax paper or parchment paper covered baking sheet.  In a large wide and heavy skillet heat the 2 TBS of Olive Oil and in batches add the meatballs and let them fry for about 6 minutes,397224_3628916283922_1247137950_n then turn, fry for another 4 minutes.  remove them all to a platter keeping them covered until done.  In the pan add the remaining onion and saute for 3 minutes then add the stock and the Marsala, bring to a boil.  Add the basil leaf then the all the meatballs and reduce to a simmer.  Let this simmer for 15 minutes but stir a few times.  Done.Remove from the flame and  give gentle stir.  Let them sit for 15 minutes…then serve.  Wonderful with roasted potatoes and a green sauteed vegetable.  Enjoy making these PURPETTINE CU’BIANCU….what’s that?  POLPETTINE IN BIANCO in Sicilian.  More fun saying it that way I think.  Happy Cooking!!

PASTA alla PANNA WITH BRUSSELS SPROUTS…WITH PANCETTA AND GREEN ONION

1185030_266441590190815_42477728_nBrussels Sprouts are enjoying comeback over the last 10 years.  Once shunned by some home and professional cooks and those they cook for, these colorful little cabbage like marbles came into the own over the last 10 years.  Inventive ways of cooking them or even shaved raw into a slaw or salad they are a fall thru Spring staple.  Hardly an American Thanksgiving table anymore without a home cook’s interesting version of brussels sprouts especially ones that are caramelized with onions and maybe something sweet added.  Popular additions are onions, garlic, various nuts, Balsamic vinegar glaze, cured and/or smoked meats.  They are pan roasted, seared, oven roasted, blanched, oh you get the picture. My sainted Mom, she was an amazing home cook but Brussels Sprouts in the 1960’s home kitchen were a brutal affair and her’s were terrible.  In season she’d buy those nice little pint cups of them and out of season they came in a frozen square block (not even sure that frozen vegetable type is still around) and she would boil them until every article of clothing in the house reeks of the sulfuric cabbage stench.  Some how the cold outside and steam heat from the radiators in our house only intensified that stink in the middle of the winter. The end result were off colored mushy, tasteless, watery disasters.  Dislike.  Now I’m not picking on Mom….Brussels Sprouts and two other dishes out of the tens of thousands she made were the only 3 #fails in her kitchen.  So if she were still here with us I’m sure she’d not be too offended.  For a recent dinner at home for time’s sake I like to add the starch with the vegetable when it makes sense (AFO RULE: NOT EVERY MARRIAGE IS A GOOD ONE!!! I’m talking, in the kitchen of course!).  I had a pint of brussels sprouts, there’s always lots of macaroni in my pantry and there was green onion and pancetta in the fridge. OLYMPUS DIGITAL CAMERA I used what’s labeled as GNOCCHI, it comes from Italy, dried pasta in 1 lb. It’s perfect for this dish.  Don’t confuse it with the potato or ricotta gnocchi which are totally different.  Medium Shells would be a good substitute if you can’t find the dry pasta Gnocchi.  I looked in the fridge again and saw the Parmigiano-Reggiano and heavy cream.  DONE.  Combine them all into a side dish (which can also be served as a pasta entree).  Let’s cook, enough of my bla bla bla.

PASTA ALLA PANNA (CREAM)  WITH BRUSSELS SPROUTS, PANCETTA AND GREEN ONION

  • 6 ounces PANCETTA, diced fine or thinly sliced and diced
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 pounds brussels sprouts, trimmed and halved
  • 1  cup homemade or low-sodium /99% fat free chicken stock
  • 1/4 cup DRY WHITE WINE, preferably Italian
  • Coarse orKosher salt and freshly ground pepper
  • 16oz ( 1 lb) DRY MEDIUM SHELLS or DRY PASTA GNOCCHI (different from the fresh)
  • 1/4 cup HEAVY CREAM, ORGANIC would be best.
  • 3/4 cup freshly grated PARMIGIANO-REGGIANO, have extra on hand for serving
  • 3 thin sliced GREEN ONIONS (SCALLIONS)
  1. Heat a  large skillet over medium heat. Add  1 tbs of the Extra Virgin Olive Oil then then pancetta until crisp, up to 5-7 minutes. Using a slotted spoon transfer to a paper-towel-lined sheet . Add another tbs of oil  to  the bacon fat in skillet  Add the sprouts and  cook, stirring occasionally until  golden Takes  about 3 minutes. Add the stock and season  to taste with salt and pepper. Cook for about 10-12 minutes until all the liquid is pretty much evaporated.  Add the cream and coat the sprouts with it. Cook for 2 minutes.  Remove from heat.

  2. Cook the Dry Gnocchi (Secchi) or shells just till al dente. Drain but reserve 1/8 cup of the salted cooking pasta water.  Add the gnocchi back to the pot.

  3. Stir in sprouts  and cream mixture and  the cheese. Gently blend well.  If too thick add some of the reserved pasta water.  Add the pancetta and 1/2 the green onions and 1 tbs of the olive oil. Gently blend well. Serve with more Green Onion, Black Pepper and Parmigiano on top.

    Makes 4-6 servings for an entree, up to 8 for side dish.  Not too hard right?  Looks and tastes like you put out much more work.  BUON APPETITO….sorry Mom for throwing you under the bus for those nightmarish Brussels Sprouts you use to make. Everything else was amazing!!!

 *gnocchi secchi picture courtesy of Google Images

TOASTED SPINACH GNUDI WITH A SAGE AND PUMPKIN SAUCE..GNUDI CON SALVIA E ZUCCA

002GNUDI!!!  pronounce it  NYUU-DEE, an Italian food from Tuscany is as it’s name implies, sort of a Nude Ravioli.  It’s a dumpling made with ricotta, eggs, spinach, Parmigiano-Reggiano, and just enough flour to bind it so it’s not quite a gnocchi but close.  Italian cooking is wonderfully full of dishes that closely resemble each other but nuances in ingredient amount or region make them separate and unique.  Fantastic!!  Let me give a foodie PSA here while I have your attention.  You know that TUSCAN recipe or dish you are eating in a restaurant or making at home?  You know, that ULTIMATE TUSCAN soup, chicken, whatever?  It’s more than likely NOT TUSCAN.  Drives me crazy.  As someone who shares food ideas and knowledge calling something TUSCAN when it’s not drives me insane.  Imagine this for a minute…in Italy…at a restaurant or supermarket/store selling American foods…there’s an item called….NEW YORK CAJUN GUMBO….or KANSAS LOBSTER…or MIDWESTERN CLAM CHOWDER….clearly you get my drift.  Louisiana gets the gumbo…Maine gets the Lobster…New England or Manhattan get the Clam Chowder.   The term TUSCAN gets placed on any dish someone (usually a corporate boardroom) wants to for marketing purposes. People are attracted to that term thinking it’s bona fide Tuscan food, or the implication is that all Italian food is Tuscan, or that the American created dish is Tuscan.  Let me do my part to promote real Tuscan influenced food by giving you this recipe I came up with using a Tuscan dumpling and some of the more common Tuscan ingredients..spinach, pumpkin, sage.

Gnudi can be eaten out of the pot, or with butter, or pan toasted, or lightly sauced with butter based sauces, or tomato sauce. A recent batch of gnudi I made, after poaching them i let them “dry” for 2 hours then toasted them in butter till they took on a golden brown crust then simply sauced them with sauteed onions, pumpkin puree, butter, sage, parmigiano-reggiano or Grana Padano, black pepper, and Vin Santo (Spanish sherry makes a decent substitute if you can’t find the Vin Santo).

serves: 4                                          time: 3 hours (which includes the time to let the gnudi dry)

First, the GNUDI

1 CUP  WHOLE MILK RICOTTA, DRAINED

1 CUP CHOPPED FROZEN SPINACH, THAWED AND SQUEEZED VERY DRY (important!!)

1 CUP FRESH GRATED PARMIGIANO-REGGIANO OR GRANA PADANO

3 LARGE EGG YOLKS (ORGANIC WORK BEST) at ROOM TEMPERATURE

1 CUP SIFTED ALL PURPOSE FLOUR OR TIPO 00 from ITALY

1/8  TSP EACH OF  FRESH GRATED NUTMEG, KOSHER SALT, FRESH GROUND BLACK PEPPER

2 TBS UNSALTED BUTTER

You can use a food processor or bowl for this.  Mix together the Ricotta, Spinach, Parmigiano, and yolks.  Pulse or mix till blended.  Add the nutmeg, salt and black pepper.  Mix.  Now gently add in the flour until fully incorporated. Let sit for 5 minutes.  NOW to form the GNUDI.  Some are made in the small oval shape like I do and some are made in the same size, just under 1 inch, in a ball. Keep the size and shape uniform for consistent cooking. As you make them, lay them onto a kitchen towel covered baking sheet.  Bring a large pot of water to the boil.   When you have finished the gnudi and they’ve rested, gently drop them into the boiling water. Let them cook  and as they are ready, they will float to the top of the pot.  Takes up to 5 minutes.  I use the 5 minute mark as my gauge.  Using a slotted spoon or kitchen spider transfer the drained gnudi to a parchment paper lined sheet pat.  Leave these to dry out now for no less than one hour.

SAUCE:

1 MEDIUM ONION, DICED FINE

6 TABLESPOONS UNSALTED BUTTER (EUROPEAN STYLE OR EUROPEAN WORKS BEST)

2 TBS OF VIN SANTO OR SPANISH SHERRY

1/2 CUP PURE PUMPKIN PUREE (PUMPKIN ONLY)

1/8 CUP RESERVED GNUDI COOKING WATER

2 SAGE LEAVES, WHOLE

FOR GARNISH:

4 CHOPPED FRESH SAGE LEAVES

FRESHLY GRATED PARMIGIANO-REGGIANO OR GRANA PADANO TO TASTE

SLIGHT GRATING OF FRESH NUTMEG AND /OR BLACK PEPPER

In a wide heavy bottomed pan melt the butter and then add the onions…bring to medium and let them slowly get soft. Takes about 10 minutes. Season with salt and pepper. Add the 2 sage leaves.  Now add the Vin Santo or Sherry.  Let cook for 2 mintues then stir in the pumpkin puree.  Add the reserved cooking water and bring pan to  boil then reduce to a simmer.  Let simmer for 5 minutes.   Now back to the GNUDI.

In a skillet heat the 2 tbs of butter and gently toast the gnudi on both sides, taking care not to overload the pan.  You may need to do this in 2 batches.  TOO MUCH CROWDING IN A PAN CREATES STEAM AND YOU LOSE THE BROWNING AND EVERYTHING IS RUINED!!!!!! When you have a nice color on the GNUDI like this:156142_2992380330921_1304531591_32200242_158577316_nyou are now ready to sauce them.  Bring the pan of Pumpkin Onion Sage sauce up to medium heat and gently add the gnudi and make sure you coat all the gnudi with the sauce.  TAKE NOTE: I’m saucing it in the Italian manner…as Lidia tells us..”Sauce is merely a CONDIMENTO, the star is the pasta!”…You always want the pasta to shine through, however I understand that most Americans are used to much more sauce on their pasta then they would have in Italy.  Want more sauce on this? Simply double the recipe. Tutti i gusti son gusti!! (Everyone to their own tastes)…back to my recipe.  After you’ve coated all the gnudi and it’s heated thru for a good 3 minutes remove from the heat and garnish with the chopped sage, nutmeg and grated cheese to taste.  Serve.  I’m starving now as I type all this.  It’s such a tasty dish.  0041As always, thank you for letting me into your kitchens….enjoy this little bit of Tuscany, I actually think the region around Siena is noted for their gnudi.  BUONA CUCINA!!

 

 

 

 

 

SAGE AND CRANBERRY ITALIAN SAUSAGE PATTIES…

003The Fall Season seems to turn even our foods in to rust, red, orange and muted green colored fantasies.  Seasons also affect my recipe development as was the case on a blustery autumn day when there was Italian Sweet Fennel Sausage, Calabrian N’duja(a chile spike Calabrian spreadable salami), fresh sage sitting in my fridge.  Grey and chilly outside meant something warm and fall-ish needed to be cooked in the kitchen and I came up with making sausage patties with the ingredients plus some pantry items like a bag of Dried Cranberries.  The pairing of savory minced meats with sweet dried fruits is a gift from the Arab countries and was brought to the Western Mediterranean during their conquests of those areas.  Raisins, currants, pignoli, almonds and so forth show up in ground meat and fish dishes quite often in places like Italy and Spain.  I pooled those resources to develop this VERY tasty SAGE AND CRANBERRY SAUSAGE PATTY.  There’s flavors from Southern and Central Italy here but I’m modifying the recipe for the blog since N’djua is a ridiculously tough food to find for most people.  Instead I’m going to use Spanish Pimenton (Smoked Paprika) and Peperoncino (Italian dried hot pepper) to replicate the flavors in the Calabrian N’duja.  A little finishing of the cooked patties with Marsala or Sherry nicely rounds it all out.I’m such a fan of the sweet /savory foods.  This is one of them.  Serve with bread, or a vegetable or even rice.

TIME: 35 MINUTES                                     SERVES: 2-3

2 lbs. the BEST ITALIAN PORK SAUSAGE MEAT YOU CAN GET (simply slit the casings and remove the meat)  you can use ITALIAN TURKEY SAUSAGE as an alternative.

2 TBS DRIED CRANBERRIES

1 MINCED SHALLOT

3 FRESH SAGE LEAVES, FINELY CHOPPED, plus some whole leaves for garnish

4 TBS MARSALA OR SHERRY

1 TSP. GROUND RED CHILES (or PEPERONCINO)

1 TSP. SPANISH PIMENTON (SPANISH SMOKED PAPRIKA)

(if you want less “heat” from the chiles, go with 1/2 Tsp and replace with 1 tsp of sweet paprika..but use the Pimenton as well.  Paprika is simply an Eastern European word for red peppers)

OLIVE OIL

Mix everything except the olive oil and only use 1 tbs of Marsala or Sherry in a bowl.  Combine till well blended. Let sit for 10 minutes. 401674_3107550370100_1304531591_32244544_484452443_nNow form into 4-6 patties. In a pan, add 2 tbs of olive oil and place on medium heat, and cook the patties until crusty and golden brown on each side, about 6 minutes per side.  Remove the finished patties to a platter and lightly cover with aluminum foil.  Add the rest of the olive oil to the pan and deglaze it with the remaining Marsala or Sherry. Add  a little more olive oil and then return the patties to the pan and simply heat them up in the pan sauce, about 2 minutes.  Done.  Garnish with dried cranberries and, although I didn’t when I made them in the picture, I’ve toasted almond pieces and garnished with them too. Sweet, savory, hot, porky, Mediterranean, herby, and with the almonds, crunchy.  This is when food talks back to you and you response, GRAZIE or Thank you.  Happy Cooking!!

383468_3036299628876_1304531591_32215781_825528770_n

 

note:  no salt added, why? Sausage is well salted.  Adding salt to these patties would make them way too salty.

 

FENNEL AND TOMATO BAKED CHICKEN, COMBINING DELICIOUS ITALIAN FLAVORS

fennelchicken-003As the weather moves towards the colder side we look to our ovens again.  The aromas that envelope the home as a dish is roasting or baking bring on anticipatory hunger and a generally good feeling all around.  I find Baking/Roasting Chicken can turn a cold rough day into a warm hug everytime.  The combinations and cuisines are endless. Chicken is a blank canvas that pays off with a masterpiece when completed.  CHICKEN SKIN!!!  The flavor center.  It gives up its flavor to the meat and to the cooking juices while keeping some in that skin which makes it a delight.  My cooking is done mostly, almost 99% of the time in absence of a recipe, instead, i use my cooking experience and research to put together dishes that make sense.  Some are actual regional dishes with a set list of ingredients in a particular manner.  Then there are the other times when I use a basic template for a dish and play around.  Like I did one night after work with this BAKED CHICKEN WITH FENNEL, TOMATOES , AND MUSHROOMS.  Fennel (oftentimes LIKE TONIGHT AT THE SUPERMARKET, it’s mislabeled as ANISE, similar tastes but not the same) is in the fall and winter markets.  The type is actually FLORENTINE FENNEL, or FINOCCHIO, and is part of the ItalianAmerican holiday table.  That’s why I bought a big knob with stalks and beautiful fronds tonight.  But I once had some post-Thanksgiving finocchio hanging around in the fridge.  Fennel is often made as a side dish, roasted in the oven. SO….there were some Grape tomatoes and onions in my view, a nice pack of Organic chicken cut into pieces and I thought…let’s make a dish.  The chicken is well seasoned, the tomatoes are thrown in the pan along with some whole mushrooms, chopped fennel, olive oil, some cloves of garlic and White Wine and stock…and then baked. That’s it.  With those ingredients you CAN’T GO WRONG..your home will smell like a country restaurant somewhere in Italy or Sicily where Fennel is king.  Let’s make some chicken with fennel!!

TIME: 1 1/2 HOURS                                     SERVES: 4

1 ORGANIC OR NATURAL CHICKEN, CUT INTO 8 PIECES

2 TSP KOSHER SALT

1 TSP GROUND BLACK PEPPER

1/4 CUP OLIVE OIL

1 FENNEL BULB, TRIMMED AND SLICED

10 CHOPPED FENNEL FRONDS  (THE TOPS OF THE STALKS)

2 PINTS CHERRY TOMATOES

1 LB. WHOLE CREMINI OR BUTTON MUSHROOMS

1 MEDIUM ONION DICED

1 STALK FRESH ROSEMARY, LEAVES REMOVED

2 SMASHED CLOVES OF GARLIC

1/4 CUP WHITE WINE

1 TSP. HUNGARIAN PAPRIKA

Preheat the oven to 400 degrees F.  In a bowl, liberally season the chicken with salt, pepper, paprika, and olive oil. In another bowl, do the same with the fennel, tomatoes, mushrooms, onion, garlic and fresh Rosemary. In a baking pan add the vegetable mixture. Then fit the chicken into the pan. fennelchicken-005

Drizzle the remaining olive oil over the top, then the wine.  Place into the oven in the middle rack and let it cook undisturbed for 25 minutes.  Baste the chicken with the pan juices and rotate the pan. Bake for an additional 25 minutes, or until the chicken is reading 165 degrees F on a meat thermometer (so you know, that’s my BFF).  When the chicken is at that temp, remove from the oven. baste with the pan juices and then cover and serve in 5 minutes.Delicious and clean tasting. Meat and a plate of vegetables cooked in the pan juices.  So good.  I like roasted potatoes, or rice, or simply some good bread with this…up to you. fennelchicken-004That pan is DYING for what the Italians call FARE LA SCARPETTA!!  Scooping up those pan juices with a really well crusted piece of Italian bread.  Do it before someone else does…you cooked it, it’s your treat. You deserve it.  Now enjoy your meal!  Happy Cooking!!