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Archive for the ‘Everyday Food’ Category

Well, it wasn’t exactly a clash but I thought the title might catch your eye!  Last night was “erev” Yom Kippur which means it was the eve of the holiday.  Yom Kippur is the holiest day in the Jewish faith, a day of reflection and atonement.  Being a Catholic it seems like it’s a day where you think about your sins and ask for forgiveness, sort of like a day long confession.  However, the Jews take it one step further and not only ask forgiveness from God but also from those to whom they may have done harm to during the year.  Very nice idea.

Having said all that, I am married to a non-practicing, atheist but somewhat cultural Jew.  He doesn’t go to synagogue unless there’s a Bat Mitzvah or wedding and he eats shellfish, pork and dairy at the same meal as meat.  In other words it’s very easy for an Italian Catholic to be married to him since I don’t engage in my religion although I deeply espouse it.  It’s a marriage not of compromise but rather one of peaceful co-existence regarding religion.  Fortunately for us, we don’t have any children together and we didn’t raise any together so their religious training or lack thereof has never been issue.  We have a crucifix in the bedroom and a menorah in the living room.  Christmas is celebrated as is Passover and Rosh Hoshana, the latter two dependent upon invitations from friends and family.  I am a good cook but I haven’t ventured very far into Jewish traditional cooking and would rather leave the making of tsimmis to my sister-in-law.

This past week or so I have been playing a lot of Mah Jongg and all of the women in my group are Jewish, what a surprise!  Anyway much discussion has taken place about the holiday food, the going to Temple, and the traditions in general.  The other day lots of talk was centered around the tradition of the Yahrzeit candles.  These candles are purchased and lit on the anniversary of the death of a loved one and also at sundown on the eve of Yom Kippur in memoriam of those who have passed away.  There are also several other occasions when one might light a Yahrzeit candle.  We have never done so in our house.

I guess it was the culmination of much discussion and the one holiday falling on the heels of the other that inspired me yesterday to surprise my husband with some “treats”.  We were planning a quiet evening and dinner at home so on my way  home from work I stopped at Fairway and bought gifilte fish, potato latkes, and noodle kugel as well as 4 candles.

I waited till he had made himself a martini and then brought out the gifilite fish with some horseradish (a tradition).  He loved it.  I looked up online when sundown was to occur and precisely at 7:10pm last night I produced 4 candles lit in honor of both of our parents who have been long gone but not forgotten.  There was no praying just the lighting and it made me cry when I thought of what this stood for and how much I have missed my mother my whole life, since she died when I was 9 years old.

English: A lit Yahrtzeit candle, a candle that...

English: A lit Yahrtzeit candle, a candle that is lit on the Hebrew anniversary of a loved one’s death. (Photo credit: Wikipedia)

Now here’s the clash (in some eyes perhaps but not ours);  I made dinner which was a pasta dish I created while cooking .  I sauteed aspargus in lots of garlic and oil, tossed in a small can of drained and rinsed garbanza beans and then the ale-dente-cooked linguine to the braising pan with the asparagus.  I topped it off with some shredded parmigano-reggiano cheesw and I have to say it was delicious as evidenced by the fact that there was none left over.

Once the dishes were cleared and we were settled in to watch Minority Report, I went into the kitchen and came back with two dishes of noodle kugel.  I thought it was great, so full of cinnamon, he thought it a bit dry, but what do I know?

A s you can see cultures don’t have to clash;  They  can mesh into a lovely evening and a delightful if not varied dinner.  Today true to his own set of beliefs, he is not fasting  but I keep reminding him of his sins LOL LOL. He’s also wearing a suit!

 

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It’s Friday, it’s summer and we’re supposed to be enjoying leisurely days sunning ourselves by the pool and sipping cooling summer cocktails and refreshing drinks! I must have read that somewhere in a novel or in ’50’s magazine growing up.  NOT happening!  So okay sunning yourself is limited to the weekends and if you live in NYC, who has a pool?  REGARDLESS-we should try to keep up the traditions and along the way, enjoy ourselves and these delectable drinks.

1. ICED MINT AND CITRUS TEA

1 large bunch mint (I prefer spearmint to peppermint)
1/3 cup mild honey (plus more to taste)
1/3 cup maple syrup (plus more to taste)
1 large lemon
1 large lime
Fill your kettle with water and bring it to a boil. Pull the mint leaves from their stems and roughly tear them into a large pot. Pour 10 cups of boiling water over the mint, cover the pot and let the mixture steep until the water is just slightly warm. Strain the tea into a large bowl, and while the tea is still warm stir in the honey and maple syrup until it has fully dissolved. Taste and add more honey and/or maple syrup if you’d like, keeping in mind you’ll be adding a strong hit of acid shortly. When the tea is cool, juice the lemon and lime, straining the juice of all fibers and pips. Stir the juice into the tea until everything is well mixed. Taste and add more lemon or lime juice — or maple syrup — if you like. Cover and refrigerate the tea until it is very cold. Give it a good stir and serve it in pretty glasses over plenty of ice.

2. PINA COLADA

3 oz light rum
4 cups ice
2/3 cup fresh pineapple chunks
3 ounces cream of coconut
2 ounces coconut milk
4 ounces pineapple juice
Juice of 1/2 large lime
Pinch freshly grated nutmeg, plus more for garnish
Combine all the ingredients in a blender (use a good, strong one that can crush ice) and blend until smooth. Add more ice or liquid to taste. Serve in a pretty glass with a shower of grated nutmeg, a lime wedge and maybe even a cocktail umbrella.

RHUBARB LEMONADE

SPARKLING RHUBARB LEMONADE

3. SPARKLING RHUBARB LEMONADE

3 1/2 cups water
5 cups chopped rhubarb, fresh or frozen (20 ounces)
3/4 cups sugar
2 -3 – inch strips lemon zest
3 sprigs fresh mint
1 cup freshly squeezed lemon juice
2 cups lemon-lime soda or sparkling water
In a saucepan, stir together the water, the rhubarb pieces, the sugar, the lemon zest and the mint. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat, cover and simmer for 20 minutes. Let the rhubarb mixture cool, the strain it through a wire-mesh strainer set over a large pitcher. Press on the solids to extract as much liquid as possible. Discard the solids Stir in the lemon juice and soda. Serve over ice, garnished with a sprig of mint.

4. MANGO LASSIE

1 Ripe Mango
3/4 cups Cold Milk
3 tablespoons Cold Plain Yogurt
3 tablespoons Honey
1 pinch Salt
1 handful Crushed Ice
1 sprig Fresh Mint
Pick a ripe mango, the redder the skin, the better, and peel the skin. Cut the mango into thick chunks – there’s no need for precision here, it’s all getting blended. That’s the best part! In the blender, combine the pieces of mango, milk, yogurt, honey, salt and crushed ice. Blend the mixture (or pulse, your choice), for 20-30 seconds. Try the lassi with a spoon and add honey, milk or yogurt if need be (trust your taste buds). If it’s still too thick, add more milk and continue to blend until it reaches the consistency you are looking for. Pour the lassi into a tall glass and top it with the sprig of mint. Voila! Drink to your heart’s desire.

5. BLACKBERRY CAIPIRINHA

8 plump blackberries
1 teaspoon white sugar
1/2 lime, cut into 3 wedges
2 ounces cachaça (or substitute white rum)
3/4 cups ice cubes

In a shaker or pint glass, muddle/mash up the blackberries and the sugar with two of the lime wedges. Add the cachaça or rum and the ice. Cover well and shake vigorously. Remove and discard the crushed lime wedges. Pour the mixture into a rocks glass and use the remaining wedge of lime as a garnish.

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Sweet Tomatoes, Creamy Mozzarella!

Sweet Tomatoes, Creamy Mozzarella!

Sunday night supper!  A few days ago I happened across one of Lidia’s recipes and it seemed simple enough and was just perfect for simple supper after a day at the beach.  I thought the season was perfect for Garden State ingredients but I was slightly off.  I called one of our favorite Market Stands and I was told that it’s still too early for native plum tomatoes.  As you know I’m a huge fan of Wegman’s but there are some vegetables that I will only eat in season and bought from a fruit and vegetable stand and tomatoes are definitely in that category.  Well, at least I had the fresh basil growing in my backyard!  Lidia allowed for the fact that you might not be able to get your hands on 2# of fresh plum tomatoes so she suggested you use a 28 oz can of peeled Italian tomatoes – so I did.

This really is a quick and easy recipe  and so damn good!  

1/4 cup olive oil

8 garlic cloves, peeled and crushed

3 # fresh plum tomatoes, peeled and seeded or 28 oz can of peeled Italian tomatoes

2 sprigs of fresh basil

pepperoncino (crushed red pepper to taste)

1 # Ziti

2 cups of mozzarella cubes ( 1/2″)

1/2 cup granna padano grated ( I used shredded Parmesan/Peccorino)

1/2 cup basil leaves, shredded and packed loosely

Bring a pot of  salted water to boil for the pasta.

Add the oil to a medium size saucepan over medium heat.  Add the garlic and cook till lightly browned – about 2 minutes.

Carefully add the tomatoes and their liquid.  Add the basil sprigs.  Bring to a boil and season lightly with salt and crushed red pepper.  

About 10 minutes after the sauce has been up on the stove, add the ziti to the boiling water.  Reduce the heat for the sauce to a simmer and break up the tomatoes. Sauce should get chunky and thick – anywhere from 10-15 minutes.

Taste the sauce and adjust seasonings  Lydia says to remove the garlic and the basil sprigs.  I didn’t.

Drain the ziti and add to the sauce – toss till pasta is covered with sauce.  Turn off the stove, add the mozzarella cubes and the grated cheese.  Serve immediately and garnish with shredded basil leaves.

Recipe by Lidia Bastianich

 

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So many of the good and tasty recipes I get come from Wegman’s, my favorite grocery store at the shore.  At my store, they have an in-house chef who cooks up  a fabulous dish and hands out samples.  Of course the ingredients for this dish are within an arm’s reach of Gus. This week he was cooking organic kale and artichokes.  Such a simple combination, no heavy lifting, no exotic ingredients.  I bought the package of kale, I already had a big jar of artichoke hearts.  His recipe didn’t use marinated artichoke hearts so I asked him if he thought I could use them and he suggested that I use some of the oil from the jar in place of the olive oil he used.  

I covered the bottom of my braising pan with a little olive and sliced up a big clove of garlic and sauteed  it on medium low heat.  I cut the artichoke hearts in half and in thirds – they were loaded with oil and I tossed them into the pan.  I cooked them on slightly higher heat for about 3 minutes and then added the kale.  I put in a third of the package and after it wilted down, I added more.  After it was all in and wilted down I stirred it around to mix everything together.

I tasted it and it seemed slightly bitter to me. So I turned to the internet for the answer and sure enough it was there.  Unfortunately the way to reduce the bitterness is to blanch the kale first or to rub the leaves with salt, olive oil and lemon juice while still raw.

Guess what?  I added some salt and some lemon juice and it really did reduce the bitterness.  This is a very healthy dishe to serve;  Tonight it is the side dish to my tuna, fennel and cannolini bean salad.

English: Canned marinated artichoke hearts

Marinated Artichoke Hearts

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A whole and halved red bell pepper

A whole and halved red bell pepper (Photo credit: Wikipedia)

Well this is a first for me.  I am in the process of cooking and posting simultaneously.  This could be interesting or disastrous.  I have to keep jumping up to stir the vegetables in the braising pan.  I spent some time prepping, sort of creating my own                  mise en place.  I thought it would be prudent to chop each of the vegetables ahead of time so I could add them to the pan in order of the time it would take for that vegetable to soften.  

So I started with some olive oil in the pan and tossed in the celery. I chopped two stalks.   Originally I was going to start with the sliced garlic, however, I somehow never quite soften garlic without browning several;  I let them sauté a while and then added the Vidalia onion.  I had cut up about 1/2 of a largish medium onion.  I didn’t chop it or dice it, it was somewhere in between.

The idea here is to  put in those veggies that take longer to soften and also add some of their own liquid.  Next came Red Bell Pepper. I used a whole pepper and sliced and cut it up in about 1″ pieces.  I  tossed in the garlic slices a few moments ago.  Probably the vegetables are supposed to be crisp but I think my husband is not going to like this dish if everything is a little chewy.  I just tested a piece off celery and clearly that should have been on its own in the pot for longer before I started adding other ingredients.  And what does a good cook do?  I put the lid on the braising pan which should quicken some of softening and also add some more liquid because basically what juices and oil in the pan are supposed to be my sauce!   Oh boy, we’ll have to see how this plays out.

ALERT! I should have turned the gas down lower when I put the lid on – it was only a few minutes but the onions turned brown.  

I removed the lid and added zucchini and yellow squash.  I used 3/4 of the yellow and about 2/3 of the zucchini.  I put the lid back on and lowered the gas and I see that I don’t have much liquid in the pan.  I think I’ll be adding pasta water to this thin sauce but I still have the tomatoes to add and they’re juicy – I am loving me those Jersey Tomatoes.  This vegetable sauce is really a work in progress and I am up and down and up and down, stirring everything.  

I just put the pot of water on to boil – I will be cooking linguine which is Peter’s favorite.  The water is boiling but I turned it off because since I have never made this dish before I don’t really know how long it’s going to take and the veggies can sit in the pan while I cook the pasta.  I added the tomatoes and the mushrooms.  I had chopped up two fairly large tomatoes and sliced about 20 white mushrooms.  I also put the lid back on.  The lid is going on and off about as often as I jump up to stir or check the pan.

The linguine is in the pot and I checked the vegetables – the tomatoes are doing their job and juicing things up.  Of course mushrooms are mostly liquid and they’re helping.  Gotta go in kitchen and stir the pasta.

NOTE: When I added the tomatoes (which I had salted right after I cut them up so they would juice more) I added some salt and pepper to the mixture.  I’m going to sprinkle some Romano cheese into it also.

The pasta is almost done, I have scooped up a measuring cup of pasta water and turned off the sauce. It looks juicy and everything looks soft.  I’ve decided to serve it all in the braising pan.  I drained the linguine and put in the pan with the vegetables – It looks good!  I sprinkled some of the cheese all over the top and voila Dinner is served!

WHAT I LEARNED:

By writing a blog and cooking at the same time, I was really distracted and it was only when I opened up the refrigerator to get a beer, I saw the arugula.  Oh dear, that was supposed to be salad tonight-oh wellllllllll.

AND it was absolutely delicious!  I mean really delicious and we ate most of the pound of linguine I cooked.

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This image shows a whole and a cut lemon.

LEMONS-It Must Be Spring

We mostly called it macaroni, sometimes shells and sometimes spaghetti – today it seems it’s just pasta.  But whatever you call it, this dish is a delightfully different main or side dish for this season.

Coarse salt and ground pepper

1 lb linguine

1 tsp extra virgin olive oil

2 shallots minced

1 cup heavy cream

1 tsp grated lemon zest, plus 2 TBS lemon juice (from 1 lemon)

In a large pot of boiling water, cook pasta according to package instructions.  Reserve 1 cup of pasta water; drain pasta and return to pot.  Meanwhile, in a small pot, heat oil over medium  Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes.  Add cream and lemon zest.  Bring to boil and cook until slightly thickened, 8 minutes.  Add lemon juice and season to taste with salt and paper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Recipe from Martha Stewart’s Every Day Food

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Linguine with Spring Vegetables

Linguine with Spring Vegetables

Pasta is such a seasonal dish especially when you cook it with vegetables.  The winter sauces are hardy, rich and often made with root vegetables.  Come Spring and Summer, we lighten up the dishes with lighter sauces and lots of garden fresh vegetables.

Coarse salt and ground pepper

3/4 lb linguine

1 lb asparagus (trimmed) and cut into 1″ lengths

1 medium zucchini, halved lengthwise and thinly sliced

4 oz sugar snap peas (stem ends trimmed), halved

1/2 cup heavy cream

1 TBS buter cut into pieces

2 TBS fresh tarragon leaves

In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas.  Cook until vegetabless are crisp-tender, about 3 minutes.  Reserve 1/2 to 1 cup of pasta water.  drain pasta mixture and set aside.

In the same pot, bring cream and butter to a simmer.  Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands).  Season with salt and pepper, and top with tarragon.

Recipe from Martha Stewart’s Every Day Food

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Tasty Tidbits Tuesday has been missing in action more often than I would like to admit.  I made the pasta dish I featured a week or so ago – the Penne with Cauliflower and Swiss Chard.  OMG, I have to tell you it was sooooooo delicious.  It had a delightfully light flavoring yet strong enough that you could savor every bite.  I admit I couldn’t taste the  Swiss Chard but since it added a different texture and the goodness of a dark leafy green vegetable, I was happy it was in it.

Actually it wasn’t the ingredients as much as it was the cooking technique that brought such flavor into every mouthful.  If you recall, the cauliflower was blanched for 3 minutes in the pot of boiling water that would also be used to cook the pasta.  So when the pasta was cooking in the water that the cauliflower had been in, it absorbed a light flavor that was as I said, delicious!  

Well my passion for pasta got me thinking about how many of my Tuesday recipes were pasta dishes and so I’ve decided to make a new category on the blog; We Called It Macaroni.  And I’m going to be publishing a LOT of pasta recipes! I’m no Lydia however, I’m taking on the job of educating my readers to the joys of Italian cooking, particularly PASTA, and taking them beyond red sauce and meatballs!  You can now search the blog category We Called It Macaroni for any of the pasta recipes published previously.  “Mangia”

Lovely light and flavorful pasta dish.

Lovely light and flavorful pasta dish.

Orchiette with Brocolie Rabe, Oregano and Lemon

Coarse salt and ground pepper

3/4 orchiette or other small pasta shape

1 bunch broccoli rabe (1 lb) – trimmed, cut into 1 1/2 ” pieces

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1/2 tsp red pepper flakes

1 TBS fresh oregano leaves, for serving

2-3 TBS fresh lemon juice , for serving

In  a large pot of boiling salted water, cook pasta according to directions, adding broccoli rate 4 minutes before the end of cooking.  Meanwhile, in a small saucepan heat oil, garlic and red pepper flakes over medium heat until garlic begins to sizzle, 2 minutes.  

Drain pasta and broccoli rabe and return to pot.  Add oil mixture and toss to coat;  season to taste with salt and pepper.  * I always sprinkle a little Peccorino-Romano or other Italian grating cheese on top of my pasta dishes

To  serve, sprinkle oregano over pasta and drizzle with lemon juice.

** As you can see, this recipe uses only olive oil as the sauce for the pasta dish;  Therefore you should definitely use the small pasta shapes such as orchiette and secondly when I see a recipe calling for so little sauce I often save a cupful of the pasta water to add to the sauce. Also I would use as many garlic cloves as I wished and just shake the red pepper flakes in and not measure.

***  You can also add cherry tomatoes with the garlic and cook them till they burst, add yet another dimension of flavor and texture to your dish.

Recipe from Martha Stewart’s Every Day Food

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Cover of "The Top One Hundred Pasta Sauce...

Cover of The Top One Hundred Pasta Sauces

I just love making pasta dishes with vegetables!  Growing up we had pasta at least once a week or twice.  Of course we didn’t call it pasta, we called it macaroni and instead of sauce we called it gravy.  I don’t remember any pasta or macaroni dishes made with vegetables either. We had tomato sauce with meatballs or spare ribs and often had shells (my favorite), rigatoni, ziti, mostociolli and spaghetti.  On Fridays we sometimes had linguine with clam sauce  or linguine with marinara sauce or with olive oil and garlic and of course we had lasagna now and then.  But never a meal with pasta and vegetables.  I wonder if this was because it was more American to eat your macaroni mainly with meat or was it because we could.  My grandfather  told me that when he was growing up in Italy, maybe they ate meat with their macaroni on Sundays.

I didn’t discover the world of pasta and vegetables until much later in life.  I came across a cookbook unlike the other Italian cookbooks I owned;  It is The Top One Hundred Pasta Sauces.   This cookbook embraces the art of pasta sauce created with vegetables, fish and meat.  I learned to love Linguine al Limone (linguine with lemon),  and Pasta e Ccci, ( chick peas and pasta broth), Paglia e Fieno alla Ciociara (straw and hay) just to name a few. The recipes seem exotic yet are made with common ingredients – I wonder if this is what my grandfather ate every day in Italy?

PENNE with SWISS CHARD and CAULIFLOWER

4 TBS Olive oil

1 cup diced onion

1 head cauliflower cut into small flowerets

Salt to taste

1# penne

4 cloves garlic sliced thin

1# Swiss Chard roughly chopped

1/2 tsp red pepper flakes

4 oz grated pecorino romano

Boil water, add cauliflower, salt, cook 3 minutes.  Remove cauliflower, set aside and reserve 1/2 cup of water.

Heat oil in large skillet, add onion – cook medium heat until golden brown about 15 minutes.

Then add penne.

Add garlic to skillet, cook 2-3 minutes till lightly browned, then add Swiss Chard, cook till wilts, about 3 minutes.  Stir in cauliflower and red pepper and reserved water.  Season 

Add cooked penne, toss and dust with grated cheese.

Recipe from Tom Meyer, New York Times

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English: Cauliflower Ελληνικά: Κουνουπίδι

Cauliflower

Tastes good, looks good, and is good for you!  What more could you ask for? Oh and it’s a very economical side dish too!  “If you thought you didn’t like cauliflower, try this! It’s an awesome treat for a festive table.  Beautiful presentation and something out of the ordinary” – I believe the quote is from the woman who submitted the recipe, her name is Ariela.

BAKED WHOLE CAULIFLOWER

1 large head cauliflower

1/2 cup seasoned bread crumbs

2 TBS grated Parmesan cheese

1/4 cup margarine, melted

1/8 tsp garlic powder

1/8 tsp salt

1 pinch red pepper flakes

1 pinch dried oregano

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water.  Cover, and bring to a boil over medium heat.  Cook for about 20 minutes or until tender.

Preheat the oven 375 degrees.  In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine.  Season with garlic powder, salt and red pepper flakes, and oregano, and mix well.  Place the head of cauliflower into a baking dish, and coat with breadcrumb mixture.  Bake for about 10-15 minutes in the preheated oven or until golden brown.

Recipe from all recipes.com

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