Roman Artichokes
INGREDIENTS
2 Tablespoons Lemon Juice
8 Medium Artichokes
1 1/2 Cups Chopped Mint Leaves
1 Cup Dried Bread Crumbs
1 Cup Fresh Bread Crumbs
1/2 Cup Freshly Grated Pecorino Romano Cheese
3 Tablespoons Extra Virgin Olive Oil
2 Chopped Garlic Cloves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Fill a large bowl with cold water and 1 tablespoon lemon juice. Trim the artichokes by laying each artichoke on its side and with a serrated knife cut 1 inch off the top. Trim the stem end and cut off the stem level with the bottom of the artichoke. Peel the tough outer layer of the stem with a vegetable peeler. Bend back the dark outer leaves just from around the base of the artichoke. Snap off and throw away. With kitchen shears trim the thorny tips from the remaining leaves. Place the stems and trimmed artichokes in the bowl of lemon water to prevent browning. Repeat with the remaining artichokes. In a large skillet heat 1 inch of water to a boil. Stand the artichokes in the boiling water. Add the stems and heat to boiling. Reduce the heat to medium low. Cover and simmer for 35 minutes. Drain the artichokes. In a medium size bowl combine 1 tablespoon lemon juice, mint, all of the breadcrumbs, Romano cheese, oil, garlic, salt and pepper. This should make about 3 1/2 cups. Preheat the oven to 400° F. When the artichokes are cool enough to handle pull out the prickly center leaves from each artichoke with a teaspoon. Scrape out the fuzzy choke and throw away (without cutting into the heart). Finely chop the stems and stir into the mint mixture. Stand the artichokes on a large baking sheet – stems down. Pull the leaves down to open slightly. Spoon the mint mixture between the leaves and into the center cavities (a little less than 1/2 cup per artichoke). Bake for 25 minutes until the stuffing is golden and the artichokes are heated through. Serve hot. Serves 8
Grilled Pork Medallions
When I picked these pork medallions up from the butcher I wasn’t exactly sure what I was going to do with them. Because pork tends to end up dry I decided to place them in a marinade overnight. These Pork Medallions came out superb! If you don’t have a grill you can put them under the broiler for 4 to 6 minutes per side.
INGREDIENTS
1 1/2 Pounds Pork Medallions
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
4 Chopped Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1 Teaspoon Yellow Curry
1 Teaspoon Dried Mustard
1 Sliced Onion
In a flat baking dish put the olive oil, garlic, lemon juice, salt and pepper. Stir to blend. Add the oregano, yellow curry and dried mustard and stir to mix well. Add the pork medallions and sliced onion to the marinade mix. Cover and place in the refrigerator overnight. When you are ready to cook preheat your grill. Cook for 4 to 6 minutes on each side depending on how thick the medallions are. Transfer to a warm serving dish and serve hot. Serves 4
Nana’s Tomato Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Chopped Garlic Cloves
28 Ounces Plum Tomatoes Blended
3 Tablespoons Basil
3 Chopped Sprigs of Parsley
1/4 Cup Red Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Heat the olive oil in a large saucepan. Add the chopped garlic and sauté until lightly golden. Add the tomatoes, basil, parsley, wine, salt and pepper. Simmer for 30 minutes. Add meatballs (if you are using meatballs) and let simmer for another 30 minutes. When done remove the meatballs to be eaten to the side. Pour the sauce over 1 pound of spaghetti that has been cooked al dente. Serves 4
Spaghetti & Meatballs Alla Nana
Don’t forget that food is a celebration to be shared. Gather your loved ones and mangia! You deserve to honor your life with good food, good friends and unhurried living. This is a great dish because it is hearty and can be made with canned tomatoes without sacrificing flavor.
INGREDIENTS
¾ Pound Ground Beef
¾ Pound Ground Pork
1 Egg
1 Crushed Garlic Clove
6 Chopped Flat Italian Parsley Sprigs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Grated Cheese
1 Cup Italian Bread Cubes
In a large size bowl mix everything together and form into balls of about 2 inches in diameter. In a large skillet brown the meatballs in hot olive oil. Remove from the pan and drain. Add to the sauce as it simmers and let them finish cooking. Serves 4
Chocolate Chip Shorties
This is my go to recipe when I want to make quick cookies, but I don’t want to sacrifice taste.
INGREDIENTS
1 Pound Softened Butter
1 Cup Sugar
5 Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 Teaspoon Kosher Salt
12 Ounces Chocolate Chips
Preheat your oven to 350° F. In a large size mixing bowl cream together the butter, sugar, vanilla and salt. Gradually add the flour and combine with a wooden spoon. Add the chocolate chips and mix well. As the mixture becomes thick knead it lightly with your fingers until it is firm. Pack the dough into a lightly buttered baking dish. Prick the center with a fork. Bake in the oven for 40 minutes until lightly browned. Remove from the oven and cool for 10 minutes on a wire rack. While in the pan cut into squares. Cool completely and remove from the pan. Transfer to a serving plate. Makes approximately 24 cookies depending on how big you cut them.
Ham Cooked In Beer
INGREDIENTS
20 Pound Bone-In Ham
2 Cans Beer
Olive Oil
Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Ciambellone
Ciambellone or Italian Easter Bread is a ring shaped cake is lightly sweetened and flavored with lemon zest and sometimes dried fruit. Romans like to serve it for Easter breakfast.
INGREDIENTS
4 Cups Unbleached Flour
2 Eggs
1 Teaspoon Vanilla Extract
½ Cup Sugar
½ Cup Milk
¼ Teaspoon Cinnamon
1 Tablespoon Lemon Zest
½ Cup Softened Butter
½ Tablespoon Baking Powder
1 Egg
Powdered Sugar For Dusting
Preheat the oven to 350° F. Place the flour on your work surface creating a well in the center. Alternating, add the dry and wet ingredients to the well. After each ingredient is added mix well with your fingers or a fork. Add more flour if needed to make the dough workable. Knead the dough until it is smooth. Shape the dough into a ring. Beat the egg lightly with water. Brush the top of the ring with the egg wash. Place in the oven and bake for 40 minutes until golden brown. If you want your ring to be perfectly uniform then you can use a springform pan with the center insert. This will allow you to have a picture perfect ciambellone. Dust the ciambellone with powdered sugar or you could use colored sugar as a topping. Serves 8
Good Friday Spätzle
In the Eastern Church this day is known as Great or Holy Friday. The Western title is supposed to be a corruption of the phrase “God’s Friday,” the day on which Christ died. On this day the bells are silenced and in some places this day is observed by so strict a fast that it is often called the Black Fast because many do not eat at all until sundown. In many parts of Germany it is customary to eat only Spätzle for the evening meal on Good Friday.
INGREDIENTS
1 ½ Cups Flour
½ Teaspoon Salt
2 Eggs
½ Cup Milk
½ Cup Water
3 Tablespoons Bread Crumbs
¼ Pound Butter
Sift the flour with the salt in a medium size bowl. Add the eggs, milk and water. Stir until smooth. Then with a fork dipped in boiling water cut the dough in small pieces into the boiling water. Boil for a few minutes until they rise to the top. Remove from the water and transfer to a serving dish. Cover with the bread crumbs that have been fried in the butter. Serve hot. Serves 4
Coconut Cake
This week is Easter and coconut cake is on my mind. I wanted to make a cake that is a bit more traditional. Enjoy this time with family and friends and have a Happy Easter.
INGREDIENTS
1 ½ Cup Unbleached Flour
2 Teaspoons Baking Powder
¾ Teaspoon Salt
½ Cup Softened Butter
1 Cup Sugar
2 eggs
2/3 Cup Milk
1 Teaspoon Vanilla
2/3 Cup Coconut
Additional Coconut For Garnish
Cream Cheese Frosting
Preheat your oven to 350° F. In a large bowl cream together the butter and the sugar. Add the eggs one at a time. Add the vanilla. Next add the dry ingredients alternating with the milk. Mix well. Add the coconut. Pour the batter into two prepared 8 inch round cake pans. Bake for 30 minutes until golden brown. Remove from the oven and cool in the pans, on wire racks, for 15 minutes. Remove from the cake pans and cool completely. Frost and top with more coconut.
Cream Cheese Frosting
8 Ounces Softened Cream Cheese
½ Cup Softened Butter
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.
