Tag Archives: homemade

POLISH CHOPPED CHICKEN CUTLETS..KOTLETY POZARSKIE, IN SOURCREAM DIJON AND DILL SAUCE

Often there’s something that “triggers” in a good way my cooking or blogging. These inspirations come from everywhere, including just scrolling through FaceBook. Today a FB friend posted his Polish Grandmother’s obituary. While I’m not Polish I was raised in a Polish neighborhood so all things Polish seem very familiar to me. Reading about this woman’s life and family brought up these “Polish” sentiments. Reminded me of a dish I first had at a Polish deli in Jersey City NJ’s Paulus Hook neighborhood. The dish is called KOTLETY POZARSKIE and it’s amazing. Ground/Chopped Chicken or Veal, sometimes Turkey is mixed with eggs, seasonings, then breaded and fried slowly in butter. Served as is. For a dinner one night I created a “sauce” thinking along Polish flavor lines and came up with a sour cream, Dijon mustard and fresh dill sauce. Really tasty. The genesis of this recipe is actually Russian but it became a popular dish in Polish cuisine. Take your cooking inspiration from the wide world around you, you’ll never get bored in the cooking department. I hope this inspiration is worthy of a Polish grandmother’s praise and memory.

KOTLETY [POZARSKIE FOR: 4 TIME: 1 HOUR 15 MINUTES, APPROX.

3 BONELESS AND TRIMMED CHICKEN BREAST HALVES, CHOPPED IN TO A FINE DICE

2 EGGS SEPARATED

1 KAISER OR HARD ROLL TORN INTO PIECES AND SOAKED IN A LITTLE MILK

1 TBS. SOFTENED BUTTER

1 TBS OF FINELY CHOPPED PARSLEY

PINCH OF MARJORAM

SALT, BLACK PEPPER

2 TBS. SEASONED FLOUR (KOSHER SALT, SWEET PAPRIKA, GRANULATED GARLIC)

1 BEATEN EGG

DRY UNSEASONED BREADCRUMBS

2 TBS BUTTER, 1 TBS CORN OR CANOLA OIL

FOR THE SAUCE

2 TBS OF BUTTER

3 TBS. SOUR CREAM

1 TSP. CHOPPED FRESH DILL

1 TBS. DIJON MUSTARD

SALT AND PEPPER TO TASTE

Preheat your oven to 350 degrees F. In a large bowl beat 2 egg yolks, blend in the butter. Squeeze the milk out of the roll and mix with the eggs yolks and butter, beat the 2 egg whites till stiff and reserve. Blend the chicken with the yolks and bread mixture. Add the parsley, marjoram, salt and pepper to taste. When this is all blended gently add the stiff egg whites. Form into 2 1/2 inch oval patties. If too sticky to work with add a small amount of breadcrumbs. Not too much, just enough to make them easy to form. Chill in the fridge for 10 minutes. Now flour them , dip into beaten eggs, then into the breadcrumbs. Chill for 10 minutes. Using a heavy pan heat the butter and oil. When hot , remove the cutlets from the fridge and fry on medium heat for 5 minutes per side. Drain on paper towels. When done with all the cutlets place in an ovenproof dish and place them in the oven for 15 minutes. While they are baking, create a sauce by melting 2 tbs of butter in the pan over low heat, Then add the sour cream and whisk it into the butter, then the Dijon Mustard…whisk till smooth then add the dill , salt and pepper to taste. Remove the Kotlety from the oven and on a platter pour the sauce and arrange the Kotlety on top. Makes about 8 kotlety. What to serve with? Mashed or Boiled potatoes, steamed green peas or sauteed cabbage. HAPPY COOKING!!

CONCHIGLIE CON POMODORO, ZUCCHINE E ROSMARINO..PASTA SHELLS WITH TOMATO, ZUCCHINI AND ROSEMARY…

ZUCCHINI!!! I call it a wonder vegetable because I can find a million ways for create a meal around them. In Italy they are known as ZUCCHINE, small squash…in America was spell it ZUCCHINI. Drives Italians nuts but it is what it is, I try to use both spellings so everyone is happy. Isn’t it better to sit a table happy than to be arguing? I think so to. This dish will keep everyone happy. Cooking historically is about what’s convenient and available. I have nice local zucchini I purchased this week from Holmdel NJ’s Dearborn Market ( https://dearbornmarket.com/ ) and have quite a bit of fresh Rosemary that I’m growing in my yard. The kids were home from college for the weekend and wanted Daddy’s Chicken cutlets (seriously, who doesn’t want chicken cutlets??) so I came up with this dish . I used a sprig of fresh rosemary, do not use dried. The taste pairs well with the onions and zucchini in the tomato and wine. It all works. Let’s get into your kitchen and make a pan of this!! BTW, I sauce it like an Italian in Italy sauces it. The pasta will take the whole pan of sauce, try it this way. It’s not a Sunday Sauce/Gravy kind of dish. Time to cook!!

1 14 oz box of Imported Italian Crushed Tomatoes (i used Cirio brand, the plain version not the flavored ones)

2 tbs. extra virgin OLIVE OIL

2 MEDIUM ZUCCHINI, RINSED AND DICED

1 ONION, DICED

SEA SALT

1/4 TSP. PEPERONCINO

1 SPRIG FRESH ROSEMARY

1/8 CUP ITALIAN WHITE WINE

1 LB. MEDIUM SHELLS (CONCHIGLIE) IMPORTED FROM ITALY, COOKED JUST TILL AL DENTE

PECORINO ROMANO

In a large dutch oven or high sided cast iron skillet heat the olive oil. Add the onions and zucchini and peperoncino. Season with salt…blend everything in the pan. Then cover and let cook on medium for 7 minutes. Carefully uncover and stir. Cover again for 5 more minutes. The zucchini and onions should be close to soft by now. Add the sprig of rosemary and deglaze the pan with wine. Cover again for 10 minutes. Uncover and add the tomatoes. Stir. Bring to a boil THEN reduce to a simmer and stir intermittently. Let this simmer for about 20 minutes. Remove the rosemary. Then add the al dente pasta shells to the sauce, make sure they are gently blended into the sauce and well coated. Let this cook for 2 minutes. Remove from the heat. Stir in about 1/8 cup of freshly grated Pecorino Romano. Let it sit for 5 minutes, then serve. That’s all folks. Enjoy this dish. Zucchini is love.

PASTA ALLO SCARPARIELLO SALERNO STYLE, PASTA WITH A TOMATO, OLIVE OIL, ONION, BASIL, PEPERONCINO AND SAUSAGE SAUCE WITH PARMIGIANO AND PECORINO

Never stop learning. Never stop looking for new ideas from traditional places. I’m always reading and learning about the World’s cuisines.. IT’S SO BIG how could you not? I’m terribly obsession (hence my on line name) with everything about food, especially Italian. One of the points I try politely to get across to people on line who follow me is that what was made in your family’s kitchens is never indicative of the entire scope of a country’s cuisine. Italian cuisine is no different. Case in point, ALLO SCARPARIELLO. Now here’s where Italian cuisine gets confusing, especially for ITalian Americans as we have our own nomenclature for certain dishes in both Italian and ITalianAmerican food traditions. SCARPARIELLO at its heart is a Napoletana word that means pertaining to a Shoemaker. In ItalianAmerica it’s a name given to a baked or sauteed and braised Chicken dish with wine, garlic, onion, peppers, onions, potatoes, sausage…any or all of those ingredient. There no “one” Chicken Scarpariello. In Italy Scarpariello is a sauce for Pasta that was created in Naples. Originally it was leftover Sunday Sauce that no longer had any meat in it as the week went on. To make a quick meal for the shoemakers they would cook pasta in the leftover sauce and then add a very generous amount of grated cheese to it compensating for the lack of meat. Another legend is that since so many of the Shoemaker’s customers were quite poor they would pay in Cheese instead of money. Are those great reasons to want to make this dish in your home? But I have more little info for you. As is the case in ITaly and NEVER argue with an ITalian about food, there are withiin the same region different stylesof Pasta Allo Scarpariello. How’s that? In Napoli it’s the basic…a sauce of Datterini or Cherry tomatoes melted down in olive oil or lard, garlic, peperoncino, the hot pasta is finished in the sauce along with a hefty amount of grated PARMIGIANO and PECORINO. After a little cooking time it’s served with lots of fresh basil around the plate. Go only about 1 hour and 1/4 East of Naples to the city of Benevento. There Pasta Allo Scarpariello has the addition of a little Cream at the end. Drive 45 minutes south from Napoli to the city of Salerno and you’ll find the same sauce as Naples but with fresh sausages, either whole or crumbled. This post will show you how to cook the one with Sausage from Salerno. I know you’re going to like this!! In Napoli Garlic goes in the sauce, for this Salerno version with Sausage, red onion is used.

PASTA ALLO SCARPARIELLO TIME: 1 HOUR SERVES:4

1 lb PASTA (THE TRADITIONAL SHAPES ARE PACCHERI, which i used, SPAGHETTI, BUCATINI, FUSILLI) COOKED AL DENTE ACCORDING TO THE PACKAGE

1 1/2 LBS CHERRY TOMATOES, SLICED

3 TBS EXTRA VIRGIN OLIVE OIL

3 FRESH SWEET FENNEL ITALIAN SAUSAGES, REMOVE THE MEAT FROM THE CASINGS

1 MEDIUM SLICED RED ONION

1/2 TBS PEPERONCINO

1/2 CUP OF MIXED GRATED PARMIGIANO AND PECORINO ROMANO CHEESE, EQUAL AMOUNTS OF BOTH MIXED TOGETHER.

6 BASIL LEAVES

SEA SALT

In a large heavy pan heat 1 tbs. of the Extra Virgin Olive oil…(the most authentic recipes used the same amount of Lard for this). Then add the sausage meat, peperoncino and let this cook until the sausage is no longer red. Add the onion and when the pan is fragrant, add another tbs of olive oil and cook until the onions are soft. Add the tomatoes, pinch of salt, and toss the tomatoes in the sausage, onions, and olive oil. Then reduce to a simmer and COVER the pan. Let this cook for 15 minutes. The tomatoes should melt down into the sausage. While this is happening you will make the Paccheri or Pasta just till al dente. Drain reserving 2 tbs. of the starchy cooking water. Add the pasta to the pan of sauce and mix well. A drizzle of the remaining olive oil then the cheese. Quickly mix the cheese into the pasta and sauce and let this cook for 3 minutes. Remove from the heat…The cheese should make the surface of the pasta a little “creamy”. Now tear up all the basil over the top and serve. That’s it. A more “authentic” version would be to leave the sausage whole but the loose meat really flavors the sauce. ENJOY!!!

POLLO ALL’ACETO…VINEGAR CHICKEN…MY VERSION

VINEGAR CHICKEN. Doesn’t sound too appealing on its own but say POLLO ALL’ACETO in your best Italian Accent and suddenly there’s a checkered tablecloth, a bottle of ITalian wine and the aroma of garlic and Olive Oil in the air. Right? Let’s get something straight, there’s no ONE recipe for Italian style Chicken cooked with Vinegar. OK? Now don’t we all feel better that there’s no rules we are breaking? There’s a million variations of chicken simmered, boiled, grilled, baked, roasted, fried with vinegar. And a million pairings with various vegetables, starches, herbs, spices, liquids. This is the beauty of Italian cooking. This PARTICULAR Pollo All’Aceto I made tonight is a braise after a Saute’. Stove top. Pretty easy. Great ingredients that are readily accessible. Took about 45 minutes to complete but with more chicken in the pan it would take longer. The taste and aroma will remind you of those great ItalianAmerican restaurant dishes you love. Cubanelle Peppers, Vinegar, Chicken, Onions, Garlic, Tomatoes, Basil, Olive Oil, Mushrooms. What’s not to love?

FEEDS: 4 TIME: 1 HOUR

POLLO ALL’ACETO

2 LBS BONELESS CHICKEN BREASTS (ORGANIC ARE BEST), CUT INTO A MEDIUM DICE

OLIVE OIL

KOSHER SALT, PEPERONCINO(DRIED RED CHILE FLAKES)

2 VERY RIPE TOMATOES, SQUEEZE OUT THE SEEDS, THEN DICE

2 CUPS QUARTERED MUSHROOMS

2 BIG CUBANELLE (ITALIAN FRYING) PEPPERS, CUT INTO RINGS

1 RED ONION, DICED

3 SLICED GARLIC CLOVES

1/8 CUP WHITE BALSAMIC VINEGAR

1/8 CUP ITALIAN RED WINE VINEGAR

FRESH BASIL LEAVES

1/4 CUP CHICKEN STOCK

SEASON the chicken with salt and pepper. Add 2 tbs of olive oil to a heavy wide skillet or Dutch oven and heat. Add the peperoncino to taste (1/4 tsp gives a nice kick…) Add the chicken and let it cook for at least 8 minutes on one side on medium heat. Shake the pan and turn all the chicken to cook on the other side for another 6 minutes. Deglaze the chicken with the Red Wine Vinegar and let this come to a boil, cook for 3 minutes. Remove the chicken and the pan liquid to a bowl. Cover lightly. Add 2 tbs of Olive Oil to the pan and place on medium high heat. Toss in the Mushrooms, Onions, and Peppers. Season with salt. Cook this for 10 minutes reducing the heat to medium-low midway. The object is to get the onions, peppers, and mushroom soft. If you need more time TAKE IT…i’m only a guide..it might take longer to get the vegetables soft. When they are tender add the garlic..let this cook for about 1 1/2 minutes, then add the tomatoes, season with salt. Let the tomatoes cook in the pan with everythng about 10 minutes. Then add the White Balsamic (if unavailable use Sherry Vinegar, you want a vinegar with a natural sweetness NOT DARK BALSAMIC), deglaze the pan, then add the stock. Bring to a boil and let this cook for 5 minutes. Add the chicken and it’s liquid back and simmer for 20 minutes. CHECK the chicken to see if it’s tender and most of the liquid has evaporated. When the chicken and vegetables are tender, and the liquid has significanly reduced you’re done. Tear a few basil leaves and toss in , mix well. Serve. I like a drizzle of Olive Oil and a pinch more Peperoncino (personally, i add a few spoons of Pecorino Romano to my plate as well.. OPTIONAL but so good..it actually “thickens” the sauce around the chicken…feel free to do the same!! That’s it. Serve with Roasted Potatoes or Rice.

MAIALE CON PEPERONATA (AGRODOLCE), PORK COOKED WITH SWEET AND SOUR PEPPER STEW

PORK WITH SWEET AND SOUR PEPPERS AND ONIONS

Italy is filled with Pork recipes and ItalianAmerica added more to the scene. This one is one that shows up often in Southern Italian Cooking, the combo of Pork with Peppers. Sometimes it’s with Hot Vinegar Peppers. Sometimes it’s with a simple saute’ of Peppers and Onions. Sometimes it’s AGRODOLCE, meaning sweet and sour peppers and onions. Creating this recipe I used the Sweet and Sour Pepper and Onion stew of Southern Italy known as PEPERONATA. This dish tastes best if you make the peperonata and let it sit in the fridge for 3 days. This allows all the AGRODOLCE components to work their magic on the peppers and onions. So my eager cooks out there, start with this, my recipe for Peperonata.

https://afoodobsessionblog.wordpress.com/2016/09/26/peperonata-southern-italian-pepper-stew/

Let the finished Peperonata sit for up to 3 days to fully develop. Cooking is layering. Each layer needs to be the best flavor it can be. Too often cooking has become a dump in the crock, Instant Pot type of process. While they have their uses approaching every meal you cook with “how quickly can I get this done” doesn’t give the end result that it should have. Certainly don’t cook a dish/meal that needs a ton of time if you are limited. Wait till you have the time, maybe a weekend, a special dinner, etc. and don’t short cut. Peperonata on day one is vastly different from what it tastes like in 3 day or later. Trust me. I’m not going to lie, I enjoy a short cut now and then when it doesn’t compromise the end result just to get it done with quickly. The Sugar and Vinegar need to marinate the Peperonata for it to taste properly. Ok, i’ve beated this dead horse enough. Let’s cook.

1 RECIPE OF FINISHED PEPERONATA

1 3/4 PORK LOIN SLICED IN STRIPS OR SMALL PIECES

1/3 CUP SEASONED SIFTED FLOUR

1/3 CUP WHITE ITALIAN WINE

PINCH OF OREGANO OR MARJORAM

PINCH OF PEPERONCINO

SALT TO TASTE

OLIVE OIL

In a Large heavy pan, heat 2 tbs of olive oil and in batches brown the pork. Loin of Pork cooks fairly quickly. When the batches of pork are done add the oregano and peperoncino, salt…and toss together for 5 minutes. Now deglaze the pan with the White Wine. Blend well. Now Add the Peperonata and mix gently. Let this simmer for 1/2 hour. Done. Basta. Simple. I like serving this with whole small potatoes roasted in Olive Oil, garlic and Rosemary. And some Crostini you’ve dipped into the cooking juices It’s heaven on a plate Mi Amici. Pork and peppers really brings out my Southern Italian Roots. Let’s hope you feel the same! Happy Cooking!!!

SFINCIONE…A PIZZA FROM SICILY TOPPED WITH TOMATO, ONIONS, ANCHOVY, CHEESE AND BREADCRUMBS

SFINCIONE….pronounce it with me…SFEEN-CHEE-OWNAY.  Nice, you’ve said it.  Speaking like a Sicilian because this is the pizza that our SicilianAmerican Pizzeria SICILIAN PIZZA has roots in.  A risen dough pressed into a rectangular pan, somewhat thick, then topped with a slow cooked tomato sauce loaded with onions.  On top of that is a layer of breadcrumbs, anchovies and Sicilian grated cheese, like a Caciocavallo, but Provolone or Pecorino Romano work too.  Caciocavallo isn’t always available.  A little Sicilian Oregano, Sicilian Olive Oil and this bakes into a delicious treat.  My Sicilian born Paternal Grandmother made this and hers had lots of onions on it. Maybe I get my love of anything with lots of onions from her.   Grazie Grandma Battaglia.  Sfincione made this way seems like it may have its origins in the Western part of Sicily, especially the Palermo region.  As with most Italian dishes there are wide variations and what’s most popular will always be one version that seems to be the most popular.  Mine is the more popular version.  There are Sfincione that are also stuffed, or sparsely topped.   Mine is closer to the Sfincione (also spelled Sfingiuni) Palermitano.   Sfincione denotes a larger version of Sfince or Sfingi…those fried dough creations.  The heart of the word SFINCE means “spongy” and it’s a reference to the spongy dough used to make these treats.  Interesting stuff.  Next time you bite into a wonderful square of Sicilian Pizza you’ll now know where its origins are from.  So happy to have been introduced to this dish by my grandmother who, btw, never called it Sfincione.  She just called it A’Pizz.  

As they say in Palermo…” Scairsu r’uogghiu e chin’i pruvulazzu”… meaning Top it with a little Olive Oil and lots of dust…. 

MY VERSION OF LO SFINCIONE

for the SFINGE, the Spongy Dough

3 1/2 CUPS OF TIPO 00 FLOUR OR SIFTED ALL PURPOSE FLOUR

2 1/2 TEASPOONS OF GRANULATED DRY YEAST DISSOLVED IN 1  1/4 CUP OF  WARM WATER WITH 1 TSP. SEA SALT (FINE GROUND, NOT COARSE) let this sit for 15 minutes or until it’s foamy on top.

On a large working surface or board pile the flour into a mound then create a well in the center.  Pour the yeast and water mixture into the center and gently work the flour and water together until it’s all incorportated and you can easily knead it into a ball.  Cover this with a towel and let it rest for up to 5 hours.  

for the topping:

1/4 cup Extra Virgin Olive Oil, Sicilian if possible.

3 MEDIUM ONIONS SLICED THIN

1 CAN ITALIAN PEELED PLUM TOMATOES, SAN MARZANO WORK

1/2 CAN ITALIAN IMPORTED TOMATO PASTE

1ANCHOVY FILET, CHOPPED

3/4 LB COARSELY GRATED CACIOCAVALLO (A SICILIAN/SOUTHERN ITALIAN CHEESE)..IF NOT AVAILABLE PECORINO ROMANO OR SHARP PROVOLONE (BOTH FROM ITALY) CAN BE USED

1 TBS. DRIED SICILIAN OREGANO

1 1/2 CUPS ITALIAN BREADCRUMBS (UNSEASONED)

In a large heavy pan heat 1 tbs of olive oil.  When it gets hot add the onions tossing them well in the hot oil.  Season with kosher salt and black pepper. Continue to cook over high heat stirring frequently then add 1 chopped anchovy and a pinch of Oregano.  Let this cook on medium until the onions are soft.  DON’T RUSH THIS!! The longer the onions cook…the better this will taste!!  After about 25 minutes add the Tomato paste and blend in well.  Cook for 5 minutes.  Now with your hands crush the tomatoes and add to the pan.  Mix.  Add a pinch of salt.  Bring to a boil, stir, then reduce to a simmer and let this good as long as it has to so it becomes thick.  Rule of thumb, it will cook for at least 1 hour.  No liquid pools should be accumulating on the top.  

Preheat the oven to 500 degrees F.  Well oil (grease) a Rectangular 1/2 sheet baking pan and press the dough into the pan all the way up to the sides.  Dough should be about 1 inch thick.  Brush the top with olive oil…a sprinkle of sea salt, black pepper, and 1/2 cup of the grated cheese. Then top with the tomato and onion mixture.    Now top with the remaining cheese mixed into the breadcrumbs along with the remaining oregano.  Drizzle with olive oil and bake for at least 15 minutes being careful not to burn it.    When done the bottom is nice and browned as is the top, more of a golden brown.  It’s amazing.  As always, ovens are all calibrated differently.  My recipes are tested in my oven.  There may always be a temperature/heat difference in your oven so adjust accordingly.  If there is one thing I hope every home cook can learn, is that this recipe is a guide.  Follow it and you’ll be happy with the results but common sense always needs to come in and if your sfincione isn’t quite done when my directions say it is…bake for longer.  Just pay attention to it.  When the pie is cooled down a bit cut into squares and serve.  Can be served warm or at room temperature.   It’s a wonderful addition to a Christmas Eve La Vigilia seafood buffet.  And as a closing note…can we please stop the debate on Italian Seafood and cheese?  Here is an example of seafood and cheese being paired.  Not an Italianamerican idea, or a mistake.  It’s how it’s done.  Enjoy.

DILL MUSTARD CREAMED ONIONS, FOR THANKSGIVING OR ANY DAY

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Welcome to the end of the year holidays in the USA.  First up is Thanksgiving, the 3d Thursday of November.  Personally, it’s my favorite holiday.  It’s about being thankful for just about anything.  I like that premise.  I’m thankful for you all reading and following my blog and my social media pages.  Thank you all. Creamed onions, you like them?  There’s 2 camps out there I think.  There’s Camp “THEY TASTE LIKE WALLPAPER PASTE” and there’s Camp “WE HAVE THEM EVERY YEAR AND LOVE THE TRADITION”.  Ok, there’s no scientific proof of any of that…lol. It’s just my own personal casestudy.  I’m a newcomer to CREAMED ONIONS as part of the Thanksgiving Day Dinner. Prior to Thanksgiving 1975 I had never seen or heard of them.  I know, 1975, Ancient history.  Let me continue. My wife’s family made them.  They were totally foreign to me.  And she only lived 15 minutes away from me!! I loved creamed anything but each year I thought, this dish is pretty tasteless.  It could use A FOOD OBSESSION MAKEOVER. Using the traditional base of this dish one can add some enhancements which now turn it into a flavorful side with some personality.  Mustard and Dill are very complimentary especially with the sweet onions and the cream sauce.  After some experimenting with different combos (one included bacon or smoked ham but was too overpowering) I came up with this one.  I hope it becomes a treasured part of your Holiday cooking.  Works well with Roast Turkey, Game, Chicken, Beef, Pork, Lamb, even Seafood.  Let’s cook.  This will make enough for 8 sides. 

MUSTARD AND DILL CREAMED PEARL ONIONS

8 CUPS WATER

2 10 OUNCE BAGS OF PEARL ONIONS(FROM THE PRODUCE SECTION)

3 TABLESPOONS OF ALL PURPOSE FLOUR

4 TABLESPOONS OF KOSHER SALT

PINCH OF ALLSPICE

2 TABLESPOONS OF UNSALTED BUTTER

2 CUPS MILK, USE WHOLE MILK

1 TABLESPOON OF DIJON MUSTARD

DASH OF WORCHESTERSHIRE SAUCE

1/2 TSP OF DRY ENGLISH MUSTARD

2 SPRIGS OF CHOPPED FRESH DILL

FRESH GROUND BLACK PEPPER

In a large heavy saucepan bring the water to a boil and add 1 1/2 tbs of the salt.  Add the onions.  In 12-15 minutes they will be tender.  DRAIN.  When they are cool enough to touch trim off the root ends and pop the onions out of their skins.  A sharp pairing knife works best for this.  Lay them out on a tray to dry.   

In that same heavy saucepan melt the butter over low heat.  Add the flour and dry mustard, and allspice.  Whisk until it starts to sizzle and let it cook for 2 minutes.  Add the Worchestershire and whisk. Now the remaining flour, Dijon, and then slowly whisk in the milk.  Bring the heat down to low and let this cook for 10 minutes, stirring frequently. Keep the heat on low and add the onions.  Cook slowly for another 10 minutes.  Give a few frequent stirs.  Onions should be tender and the sauce should be thick and reduced. NOW add the dill and taste for seasoning adding any salt as necessary and give a good grinding of black pepper.  Let this sit for a few hours before gently reheating and serving.  Or make it ahead of time and gently reheat after you’ve let it come to room temperature.

MINESTRONE AL STAGIONE FOR THE COLDER MONTHS, ITALIAN COMFORT FOOD

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MINESTRONE….an Italian word coming from MINESTRA, a type of soup.  The ONE at the end of an Italian word means…This just got BIGGER!  It denotes a larger/bigger version of whatever that word meant before.  Having said all that please enjoy my version of MINESTRONE and realize there is NO ONE RECIPE for this soup.  Like so much of Italy’s and the World’s cuisines the end result is based on what’s available to the cook.    Some historical documentation says that the original MINESTRONE soups were always vegetable based.  Many Italians today still believe that for a Minestrone to truly be what it’s name says, there’s no meat involved.  That line has blurred.  Let’s say Minestrone is most times a vegetarian soup, with some versions having meat in them.  See?  No argument. No debate.  And my version here is NOT MY ONLY VERSION!!! I’m giving you ONE way to make it using lots of seasonal vegetables in the Fall/Winter.  The other “debate” revolves over adding pasta or rice.  Add what you want, that line has blurred as well.  Hardcore “purists” might say no pasta or rice.   And thirdly., the stock used as the base.  Purists and most likely the most original start simply with water.  Modern cooks have so much available to them that Beef, Chicken, Veal, or Vegetable stock is added as the base.  When your vegetables are at the height of their seasons water alone will help carry the flavors.  In this instance again, as you wish…use a meat or vegetable stock, or water.  Each instance will give a different nuance to the soup.  ALL GOOD.  There, no debate who makes the  best, whose recipe is correct, whatever.  It’s food people.  Did you use good ingredients and does it taste delicious?  That’s the heart of a Minestrone.  BTW, i always loved the Progresso Minestrone in a can, yes along with the hundreds of Italian and American soups my mom made while we were growing up we did have Progresso Minestrone and Progresso Chickarina.  Good Memories.  Now, let’s make MINESTRONE STAGIONALE, for the Fall/Winter.   Note:  Cavolo Nero.  Lacinato Kale  It’s one of my favorite vegetables for this soup.  Comes from Central Italy’s TUSCANY. Less “Kale-y” than other types of that vegetable.  More like a Swiss Chard with a little something something going on.  Can be found in many supermarkets and farmers markets in the fall and winter, esp. organic.   A great way to use a “new” vegetable.

MINESTRONE AL STAGIONE

TAKES 3 HOURS             SERVES ABOUT 5

2 1/2 TBS. EXTRA VIRGIN OLIVE OIL

2 PEELED AND DICED CARROTS

3 STALKS CELERY, CHOPPED, USE THE LEAVES TOO

1 1/2 CUP CHOPPED RIPE TOMATOES, OR 2 CUPS CHOPPED ITALIAN PLUM TOMATOES

2 CUPS CHOPPED CAVOLO NERO (LACINATO KALE) OR DARK GREEN SWISS CHARD

1/2 CUP FINELY CHOPPED SAVOY CABBAGE

1 1/2 CUPS BORLOTTI (OR ANY ITALIAN BEAN OF YOUR CHOICE) BEANS, COOKED AND DRAINED

1 LARGE ONION, SMALL DICE

2 SLICE CLOVES OF GARLIC

4 1/2 CUPS WATER, OR STOCK

4 SMALL REDSKIN POTATOES, DICED

HANDFUL OF CHOPPED PARSLEY AND THYME

1/2 LB ORZO PASTA

KOSHER SALT, BLACK PEPPER

PLENTY OF FRESHLY GRATED PARMIGIANO-REGGIANO OR PECORINO

In a large heavy soup pot or dutch oven, add 2 tbs of the olive oil and heat.  Add the onions, carrots, celery, season with salt and pepper.  Let this saute’ for at least 8 minutes till just starting to soften.  Add all the other vegetables and beans except the potatoes.  Let this all blend together and cook for 10 minutes.  Now add 1/2 the parsley and thyme and all the liquid.  Taste for seasoning. Add more at this point. Bring to a boil. Let this simmer for 1 hour.  Add the potatoes.Check again for seasoning, add more if necessary.  Let cook for 15 minutes on medium boil.  Simmer for 20 minutes.  Bring back to a boil and add the ORZO.  Stir well.  Cook till the pasta has just gotten to al dente. Takes about 13 minutes.  Turn off.  Let it sit for at least 6 hours before reheating and serving.  Just before serving add the remaining chopped fresh herbs.  Serve in bowls with a drizzle of Extra Virgin Olive Oil, Black pepper, and lots of grated Cheese.   Of course you will not disappoint me and there will be an amazing loaf of Italian bread served along with it.  Some nice Wine or Sparkling water…enjoy.

 

 

TOMATO, ONION, AND BACON JAM…A HEAVENLY COMBO, AN EASY RECIPE

18765994_10209606262095759_5350010286680538053_nHere’s my recipe for a tasty “jam” that takes advantage of the sweet small cherry or grape tomatoes and smoky salty porky American Bacon.  Throw Sweet Vidalia onions in to the mix and you have my TOMATO, BACON AND ONION JAM.  A Sweet and Sour mix of heavenly flavors that really work on grilled meats like Burgers, Hot Dogs,  and even tasty over a block of cheese or sliced cheeses on a crouton or cracker.  The trick is to be patient, the bacon needs to fully cook or you have rubbery, wobbly unwanted surprises in the jam.  Nobody wants that.  Let make some JAM! My favorite application of this jam is on a cheeseburger, as pictured above.

1 lb.   CHOPPED AMERICAN BACON, some like thick cut for this, i do not. Regular cut is what I use.

2 pts. CHOPPED CHERRY OR GRAPE TOMATOES, tossed with some Kosher Salt to taste

2 TBS UNSALTED BUTTER

2 MEDIUM SIZED VIDALIA OR SWEET ONIONS, FINELY DICED

1 CUP DARK BROWN SUGAR

3 TBS APPLE CIDER VINEGAR

pinch of Allspice or Cinnamon

1 TSP KOSHER SALT

1 TSP BLACK PEPPER

1 TSP. TABASCO SAUCE

1 SPRIG ROSEMARY OR THYME

2 TBS PURE MAPLE SYRUP

Use your heaviest bottomed pot (always a good idea when cooking anything with lots of sugar, helps prevent burning).  Add the bacon over medium heat, stirring frequently to evenly cook the bacon.  After 10 minutes your bacon should be at the proper texture,  remove the bacon and add the butter.  Stir.  When the butter is melted add the onions.  Slow cook these stirring frequently for 10 minutes.  Then add the Tomatoes.  Add a pinch of salt and pepper and continue to cook until the tomatoes soften.  Should take 20 minutes.  Now add the all the other ingredients except the maple syrup and rosemary.  Bring to a boil.  Now add the syrup and rosemary/thyme, stir and simmer until it’s thickened, about 30 minutes.  Stir frequently.  Remove from heat and let it COMPLETELY COOL DOWN.  Taste for seasoning and adjust accordingly.  Store in the fridge for up to 2-3 weeks on the BOTTOM SHELF.  That’s the coldest part of your fridge.   ENJOY!!!

SPIEDIES, MARINATED AND GRILLED SKEWERED CUBES OF MEAT FROM NY STATE,ANOTHER ITALIAN AMERICAN CREATION

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WHO LOVES GRILLED MEATS?  I see lots of raised hands out there so this blogpost is just for you.  Ever have a SPIEDIE??  Well it’s time you did and they are extremely easy to make at home.  They are an ItalianAmerican version of a typical skewered meat/poultry dish popular around the world, but in this fashion it’s typical of the Mediterranean version.  SPIEDO is the Italian Word for KITCHEN COOKING SPIT.  italian meats threaded on skewers in some fashion generally take the name Spiedini which has different regionalities to it depending on the location in Italy or Sicily.Maybe you’re familiar with SPIEDINI, the small rolls of filled meat/poultry threaded with onions and bay leaves, sometimes slices of Italian Bread.  Or you’ve probably had the more well known Greek SOUVLAKIA which is REAL close to ItalianAmerican Spiedies with a few less marinade ingredients and the Greeks us TZATZIKI sauce and a Pita.  Spiedies just get more of the marinade on them and can be rolled up into a slice of American White Bread or an Italian long roll.

So what makes these Mediterranean treats ItalianAmerican? Let’s go back to the old country for a moment.  In the ABRUZZO region a popular dish is cubes of marinated skwered lamb called SPIDUCC’..or SPIDDUCCI. In True ITALIAN fashion each section of the ABRUZZO has local terms for this dish.  ARROSTICINI, ‘RUSTELLE, ARRUSTELLE, all pretty much are the same thing.   The term SPIEDIE though is pure ItalianAmerican.   The cubes are marinated in a simple dressing of Olive Oil, Red Wine Vinegar (PUT DOWN THAT BALSAMIC!!! IT COMES FROM UMBRIA NOT THE ABRUZZO!! Lidia Bastianich says it best, foods from an area taste best when you use the ingredients from that area/region. Balsamic while delicious is not a substitute for all vinegar dishes, there, I’ve said it.  I know, in America it’s used on everything.  My purpose in  blogging is to give you the real deal, or close to it.  If you use balsamic, just don’t tell me LOL.), garlic or onion, peperoncino, salt, lemon juice, herbs like mint, oregano, basil, bay.  The lamb cubes would be marinated for as long as possible, threaded onto metal skewers and slow roasted over hot coals.    One of the world’s most popular ways of cooking meats yet still amazing wherever you have it.   The American connection comes in via Ellis Island during the great Italian Immigration from 1880s-1930s.  Many paesani from the Abruzzo settled in the area of Central New York State around Binghamton NY.  As is the norm they brought with them dishes from their homeland and adapted them to the new surroundings.  Lamb was first used but in the USA immigrants found ALL meats were easy to get and well priced so in true American fashion varieties of meats and poultry were used to make these Arrosticini or Spidducci which turned into the ItalianAmerican word, SPIEDIES.  Legend hotly contests who the creator of the first one in a restaurant was and who had the first “sauce” for them, but the Iacovelli family of Endicott, NY near Binghamton  in the 1920’s-1930’s gets the most credit.  Plenty of other stories about who and what but that’s where an Italian regional dish made the jump into ItalianAmerican cuisine.  These SPIEDIES were marinated in the cook’s version of SPIEDIE Sauce, and grilled, then with a piece of American White Bread (see, this is what makes things ItalianAmerican too) you roll the bread around the spiedie and pull it off into the bread.  Instant SPIEDIE SANDWICH. Italian Rolls used also.  Now let’s get your charcoal grill stoked and ready for grilling, or prep that gas grill and get this Summer on the road with a platter of SPIEDIES for your dining pleasure!!!

2 LBS MEDIUM CUBED MEAT/POULTRY..Pork, Lamb, Beef, Chicken, Turkey
1 cup Extra Virgin Olive Oil
1/4 cup LEMON JUICE, not the bottled stuff, use fresh Lemons
1 cup RED WINE VINEGAR
1 TSP PEPERONCINO
3 finely minced GARLIC cloves
2 Bay Leaves
1 TSP CRUMBLED DRIED MINT OR
2 TSPS FRESH MINCED BASIL, not both
1 TSP MINCED FRESH PARSLEY

1 1/2 TSP DRIED OREGANO

you will need to make 2 batches of the marinade.

SALT and BLACK PEPPER, to taste (be generous with it)

LONG HEAVY DUTY WOODEN SKEWERS (soaked overnight in water), or METAL SKEWERS

Double the marinade recipe and blend well.  Let this sit at room temperature for 1 hour.  Now separate in equal amounts.  Cover and reserve one batch for serving with the finished Spiedies.  Add the meat to the other batch and make sure all the cubes are in the marinade.  Add the squeezed cut lemons to the bowl and cover. Marinade in the fridge optimally overnight, or no less than 3 hours. Remove the marinating meat from the fridge and LET IT COME TO ROOM TEMPERATURE.  Thread the cubes on the skewers, depending on the length of them make sure to leave some blank space at the tip and the end of the skewers.  On a well oiled medium heat grill start cooking them lining them up without touching each other and give them at least  7 minutes per side, or more, esp with the chicken/turkey.  You can rotate them a few times to get them more evenly grilled.  Discard the first marinade and use a little of the 2d batch to baste certainly using a new bowl. Keep the rest of the marinade for serving with the finished dish.   Remove the finished Spiedies from the grill and place on a platter. Have the extra Marinade and sliced bread or rolls handy to wrap around the SPIEDIES, PULL OFF, add more marinade and ENJOY.  Makes enough for 6-8 servings.

In the Summer an Annual SPIEDIE FEST is held in Central NY…here’s the link:

https://www.spiediefest.com/

 

Happy Cooking!!!  Oh yes, you can buy Spiedie Sauce already made.  Or not.  Make your own.