Broccoli Rabe With Garlic
INGREDIENTS
4 Large Thinly Sliced Garlic Cloves
¼ Cup Olive Oil
2 Bunches (about two pounds) Broccoli Rabe – Trimmed & Cut Into 2 Inch Pieces
Salt & Pepper To Taste
In a large skillet, cook the garlic in olive oil over medium heat until the garlic is golden (about 2 minutes). Add the broccoli rabe, ¼ cup water, salt and pepper to taste. Cover the pan and cook until the broccoli rabe is tender (about 5 minutes). If the pan becomes too dry add a little more water. Remove from skillet and plate. Serve hot or at room temperature. This is also good tossed with hot cooked pasta. Serves 8
Greek Salad
INGREDIENTS
1 Pound Ripe Tomatoes
1 Thinly Sliced Small Red Onion
1 Seeded & Sliced Green Bell Peppers
1 Sliced Small Cucumber
5 Ounces Cubed Feta Cheese
8 Black Olives
6 Tablespoons Extra Virgin Olive Oil
Pinch of Dried Oregano
Salt & Pepper to Taste
Cut the tomatoes into quarters lengthways and cut out the stalk pieces. Cut the quarters into bite sized wedges and put in a medium sized bowl. Add the onion, bell pepper, cucumber, feta cheese, olives, olive oil, oregano, salt and pepper. Toss to coat with the olive oil and infuse with the oregano. Keep at room temperature for at least 30 minutes before serving. Serves 6
Crunchy Baked Chicken
INGREDIENTS
2 Large Eggs
1 Tablespoon Water
2 Large Minced Garlic Cloves
½ Teaspoon Dried Oregano
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
2 Cups Plain Dry Bread Crumbs (I Like To Use Homemade From Italian Bread)
½ Cup Freshly Grated Pecorino Romano
¼ Cup Olive Oil
3 ½ Pounds Chicken Cut Into 8 Pieces With Skin Removed
You Can Use Skinless Chicken Parts If You Wish
Preheat the oven to 400° F. In a shallow dish, beat together eggs, water, garlic, oregano, salt and pepper. Next, on a piece of wax paper, mix the crumbs with the cheese. Drizzle with the oil and stir until blended. Dip the chicken in the egg mixture, then roll the pieces in the crumb mixture, patting it so that it will stick. Place the chicken on a rack with the skin side up and let the coating dry for about 15 minutes.
Oil a baking sheet and arrange the chicken pieces on it. Bake for 20 minutes. With tongs, carefully turn the chicken pieces, so as not to disturb the coating. Bake another 20 minutes or until the chicken is browned and cooked through when cut into at the thickest part. Serve hot or at room temperature. Serves 4
Wine Poached Ginger Pears
INGREDIENTS
4 Medium Firm Pears
4 Pieces Crystallized Ginger (1 inch size)
1 Cup Red Wine
1 Cup Water
2 Tablespoons Honey
3 Thin Strips Lemon Peel
½ Teaspoon Ground Cinnamon
Peel the pears, leaving the stems intact. Use a corer or sharp knife to remove the bottom “flower,” and about 1 ½ inch of the core. Place one piece of the ginger into each hollow. Place the pears upright in a medium pot. Combine the wine, water, honey, lemon peel, and cinnamon in a medium bowl and pour over the pears. Cover the pot and place over medium-low heat. Simmer the pears for 20 minutes. Uncover the pot and gently lay the pears on their sides. Cover and simmer for 10 minutes. Uncover and gently turn each pear over to its other side. Simmer uncovered for 10 minutes. Stand the pears upright in a medium glass bowl. Pour the wine syrup over the pears. Cover and refrigerate for several hours or overnight. Can be served with vanilla ice cream or whipping cream. Serves 4
INGREDIENTS
16 Ounces Ziti Pasta
4 Cups Marinara Sauce
15 Ounces Ricotta Cheese
8 Ounces Shredded Mozzarella Cheese – Divided
¼ Cup Grated Parmesan Cheese
Preheat oven to 350° F. Boil pasta for 10 to 20 minutes or until done. Be careful not to overcook the pasta. Drain pasta, but reserve ½ cup of the pasta cooking water and set aside. Mix marinara sauce, ricotta cheese and ½ cup pasta cooking water in a large bowl. Add the pasta and ½ cup of the mozzarella cheese and lightly mix. Spoon pasta mixture into a 13×9 inch baking dish that has been greased with olive oil. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. Remove from the oven and cool for 5 minutes before serving. Serves 8
Classic Marinara Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Cloves Grated Garlic
16 Ounces of Crushed Tomatoes
½ Cup Red Wine
½ Cup Water
1 Teaspoon Water
1 Teaspoon Salt
6 Torn Fresh Basil Leaves
Heat olive oil in a large skillet over low heat and sauté grated garlic for about 2 minutes. Be careful not to burn the garlic. Just as the garlic begins to turn brown, remove the skillet from the heat. Allow pan to cool and add the tomatoes, wine, water and salt. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer covered for about 20 minutes. Remove from heat and stir in basil. Serves 4
**You Can Use Canned Tomatoes If You Wish
Italian Meatloaf
INGREDIENTS
2 Tablespoons Olive Oil
1 Red Pepper (Seeded & Diced)
1 Diced Onion
4 Grated Garlic Cloves
1 Pound Ground Sirloin
2 Eggs
¾ Cup Bread Crumbs
1 Cup Grated Parmesan Cheese
1 Tablespoon Worcestershire Sauce
1 Tablespoon Balsamic Vinegar
2 Tablespoons Chopped Fresh Basil Leaves
1 Tablespoon Chopped Parsley Leaves
1 Teaspoon Salt
½ Teaspoon Fresh Ground Black Pepper
1 Cup Marinara Sauce
Preheat oven to 350° F. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat and add the onions, garlic and peppers. Cook until just soft and remove to a plate to cool. When the peppers, garlic & onions are cool, combine all of the remaining ingredients together except for the marinara sauce. Pack the meat mixture in a greased loaf pan. Top with the marinara sauce making sure to spread evenly over the top. Bake for approximately 50 to 60 minutes. Remove from the oven and let rest for 5 minutes. Slice and serve. Serves 4
Old Fashioned Creamed Peas
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Chopped Shallots
2 Tablespoons Dried Tarragon
1 Pound Fresh or Frozen Peas (Thawed)
2/3 Cup Water
2 Tablespoons Coarse Ground Mustard
1 Teaspoon Kosher Salt
¼ Cup Sour Cream
1/3 Cup Whole Milk
In a medium saucepan over medium heat, melt butter. Add shallots and tarragon. Cook until tender for about 3 minutes. Add peas, water, mustard, salt, sour cream and milk. Stir until smooth and creamy. Cook until peas are heated through for about 5 minutes. Serve immediately. Serves 4
Pad Thai
INGREDIENTS
6 Ounces Rice Flour Noodles
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
Juice of Two Limes
1 Teaspoon Toasted Sesame Oil
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Peanut Oil
1 Tablespoon Finely Chopped Shallots
3 Cloves Minced Garlic
2 Cups Bean Sprouts
2 Cups Shredded Savoy Cabbage
2 Cups Julienned Carrots
4 Medium Scallions (White & Green Parts)
7 Ounces Extra Firm Tofu (Cut Into Thin Strips)
1 Large Egg (Lightly Beaten)
¼ Cups Chopped Dry Roasted Unsalted Peanuts
½ Cup Chopped Fresh Cilantro
Place the noodles in a large bowl. Cover with warm water and soak for up to 5 minutes. The texture should be soft, but al dente. Drain.
Make sure to finish all chopping before soaking the noodles as they become mushy during cooking if they are soaked too long. I have learned this lesson the hard way!
Meanwhile, whisk together the fish sauce, sugar, soy sauce, vinegar, lime juice, sesame oil and red pepper flakes.
Heat a wok (or a deep skillet) coated with cooking spray over medium-high heat. Add the peanut oil, shallots, garlic and cook for 1 minute. Add the bean sprouts, cabbage, carrots, and scallions and cook stirring constantly for 2 minutes. Add the sauce, tofu, drained noodles and cook, stirring constantly for 2 more minutes. Now make room for the egg by pushing everything to the side of the wok. Add the egg to the wok and reduce the heat to medium. Stir until the egg begins to scramble (about 1 minute). Fold the egg into the noodles and stir a few more times. The noodles should be soft. Remove from the heat to a serving bowl. Top with the peanuts and cilantro. Serves 4
Veal Marsala
INGREDIENTS
½ Ounces Dried Porcini Mushrooms
½ Cup Boiling Water
¼ Cup Unbleached Flour
¼ Teaspoon Salt
¼ Teaspoon Fresh Ground Pepper
1 Pound Veal Scallops – Pounded to 1/8 Inch Thickness
3 Teaspoons Olive Oil
10 Ounces Sliced Mushrooms
1 Finely Chopped Shallot
2 Cloves Minced Garlic
½ Cup Dry Marsala Wine
¾ Cup Beef Broth
1 Tablespoon Butter
4 Teaspoons Chopped Fresh Parsley
Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Let stand for 10 minutes until softened. Drain & chop.
Combine the flour, salt and pepper on a large plate. Dredge the veal in the flour mixture to coat. Shake off any excess flour. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the veal and cook until browned, about 1 to 2 minutes per side. Transfer to a platter. Heat the remaining 1 teaspoon oil and add the sliced mushrooms and shallot. Cook, stirring occasionally, until the mushrooms start to brown, 5 to 6 minutes. Add any leftover flour, the porcini mushrooms and the garlic. Cook for 2 minutes until the garlic starts to brown. Pour in the marsala and broth. Bring to a boil and cook until slightly thickened (2 to 3 minutes). Return the veal to the skillet and cook, turning once, until hot (1 to 2 minutes). Remove the skillet from the heat. Swirl in the butter until melted. Serve sprinkled with the parsley. Serves 4
