Stewed Cuttlefish and Squid

Posted on December 23, 2015 by ChgoJohn

Sepia e Calamari in Umido

It’s that time of year when some will surf the net looking for seafood recipes. In many Italian households, you see, Christmas Eve will be celebrated with a Feast of the 7 Fishes … or 11 Fishes … or 12 Fishes … or 13 Fishes. The number itself is dependent upon: a) the number of Christian Sacraments (7); b) the number of Apostles minus Judas (11); c) the number of original Apostles (12); or, d) the number of original Apostles plus Jesus (13). No matter how or why you count them — and there are more versions than those I’ve listed — that’s a lot of fish dishes.

* * *

Although my family never celebrated with a Feast of however many Fishes, we did have a variety of seafood dishes to enjoy on Christmas Eve. I’ve shared those recipes, along with a meatless dish or two, in previous years. To make it easier for you to access them, I’ve created a “Christmas Eve” category that you can access at the end of this post or on the right side of the blog’s Home Page. If you need more suggestions, you may want to check out my Seafood (Frutti di Mare) category. There you’ll find every seafood dish I’ve shared over the past 5 years. (5 years!! Do you believe it?)

I doubt that today’s recipe was ever served at either home of the two-flat. The fact is, either cuttlefish (sepia) or squid (calamari) would have been served but never both in the same pot. Believe me. Initially I had no intention of doing it either. The fact is that the fishmonger was out of fresh cuttlefish and the box contained fewer than were needed to make today’s dish. As luck would have it, that was the only box that he had. It had been decades since either Zia or myself had even seen cuttlefish and I wanted to surprise her with them during the last Visitation. So, I bought some fresh squid and decided to sail into uncharted culinary waters.

Before getting into the recipe, lets talk seafood. Cuttlefish, squid, and octopus are all members of the cephalopod family. As you can see in the photo below, a cuttlefish has the shorter, more round body with tentacles that are also shorter and thicker than its squid cousin. If you own a parakeet/budgie, you may have purchased a cuttlebone for it to use to maintain its beak. That “bone” comes from cuttlefish. In squid, that bone is a smaller, clear, and flexible piece of cartilage. It’s known as the “pen”. The flesh of cuttlefish is thicker than that of squid and most believe it to be more tender. When cooked in umido, like today’s dish, the difference is too minimal to be noticed — at least to my palate. Lastly, because of the differences in body type, I sliced the cuttlefish lengthwise into strips. The squid’s body was cut into rings. The tentacles of both were cut in half but if you find them unappealing, just discard them. (See NOTES for help with cleaning squid.)

* * *

Stewed Cuttlefish and Squid Recipe

Ingredients

2 to 3 tbs olive oil
2 or 3 anchovies
4 cloves garlic, chopped or grated
red pepper flakes to taste
1 lb raw cuttlefish, skinned, cleaned and cut into strips. If using tentacles, cut in half.
1 lb raw squid, skinned, cleaned, and cut into rings. If fusing tentacles, cut in half.
1 cup dry white wine
1 large can (28 oz, 800 g) whole tomatoes
1 small can (14 oz, 400 g ) diced tomatoes
2 tbs fresh parsley, chopped
2 tbs fresh basil, chopped
salt and pepper, to taste
1 whole clove garlic, minced or grated
sliced, thick crusted bread for serving

Directions

Heat oil over med-high heat in a medium, heavy bottomed sauce pan.
Add the anchovies, garlic, and red pepper flakes before reducing heat to med-low. Cook for about 2 minutes. Do not allow garlic to burn.
Add cuttlefish and squid and continue to cook until flesh whitens – about 5 minutes.
Add wine and increase heat to med-high. Continue to cook until wine is reduced by half – about 7 to 10 minutes.
Add both cans of tomatoes, tearing the tomatoes by hand as you add them to the pot.
Combine the parsley and basil and use 3/4 to season the pot. Reserve the rest. Stir to fully combine.
Reduce the heat to medium and allow the pot to simmer for at least 20 minutes. It is ready to be served when the stew has thickened and grown deeper in color.
Bring to the table garnished with the remaining chopped basil and parsley.

To Serve

While the stew simmers, toast some crusty bread, one slice per serving. While still warm. rub the remaining garlic clove across the bread. Place one slice of the now garlicky bread

Garlicky Ciabatta

Stewed Cuttlefish and Squid

into the bottom of each serving bowl. When it has finished simmering, ladle the stew over the bread in each bowl. Buon appetito!

* * *

Notes

When cooking cuttlefish or squid, either cook them for less than a minute or more than 45 minutes. Anything in between will result in seafood with the texture of rubber. Because this is a stewed dish, if in doubt, taste a piece. If it’s chewy, continue to cook until tender.

As you know, I work alone in the kitchen, taking all the photos as I go. Normally, there isn’t a problem that a time delay and remote shutter cannot handle. Cleaning squid, however, is a different matter completely. Being the ham-fisted person that I am, there really was no way for me to capture the cleaning without in some way impacting my camera. Is squid juice corrosive? I didn’t want to find out, so, I’ve found a video that will teach you what you need to know about cleaning squid — all in under 3 minutes. Enjoy! How to clean squid.

This is another seafood dish in which the flavors are relatively mild. Using grated cheese would pretty much obliterate them. Save that cheese for some other dish on the night’s menu.

* * *

Leftovers?

Was there any doubt?

* * *

It’s déjà vu all over again …

Whether you choose to serve this dish individually, with each dinner guest receiving a packet, or en masse, with a large packet placed in the table’s center, few dishes will delight your table mates like Linguine with Seafood in Parchment. After all, who doesn’t like receiving gifts this time of year and this one comes with a fantastic aroma that’s released upon opening. It doesn’t get much better than this and you can learn all about it HERE.

* * *

Coming soon to a monitor near you …

Stovetop Braised Rabbit

(You may want to skip this one, Eva.)

* * *

Grilled Clams

Posted on December 9, 2015 by ChgoJohn

100

I do enjoy going to the fishmonger. I may go in with something in mind but I always leave with something else entirely. One of my last visits is a case in point.

This particular Tuesday I went shopping for chicken. My fishmonger is the only place in town that I know of where you can buy fresh, never frozen, organic chicken. I left with a chicken — and a little more than a pound of “Vancouver blue clams”. I just couldn’t resist them.

* * *

These clams were small — about the size of manila clams — and there were 36 of the beauties in my purchase. Best of all, they’re mighty tasty. In fact, I’m already thinking of going back for more.

Once home, I decided to try something different. Believe me. Deciding not to cook them with linguine was one of the toughest culinary decisions I’ve made in a very long time. Even so, having watched a number of chefs grill clams, I thought I’d give it a try myself. The chefs placed the clams directly upon the grill grates, let them open, and then carefully removed them to a serving platter. That wouldn’t work for me.

Being so small, I envisioned watching them open and spilling their delicious juices on to the flames. They’re simply not large enough to comfortably ride the grates. Worse, any liquids to have survived the opening would surely be dumped as I clumsily tried to move the clams to a platter. A cast iron skillet was the answer. First, though, the clams had to be cleaned.

Using my food brush, the clams’ shells were scrubbed clean. After that, they were placed in a bowl of cold, fresh water and left to soak for almost an hour. Midway through, the water was dumped and the bowl refilled. That gave the clams plenty of time to expel any sand. Clams that refused to close were discarded.

* * *

The grill was lit and the flames set to high. Meanwhile, a lemon-butter sauce was prepared using 4 tbsp butter, the juice of 1/2 lemon, and 1 clove of garlic, smashed. The butter and garlic were gently heated in a small saucepan. When the butter just started to simmer, the lemon juice was added and the heat was shut off. The garlic was allowed to steep in the lemon-butter for a few minutes.

Next, a 10 inch cast iron skillet was placed on the grill directly over the flames. While it heated, some fresh parsley was chopped and a chunk of ciabatta bread was sliced in half. The cut side of both pieces was lightly coated with olive oil and the bread was set aside.

The clams were drained and returned to the bowl, along with a couple of ounces of both white wine and water. By now, the pan was screaming hot. The clams with the wine mixture were poured into the pan and the bread was placed on the grill to toast a bit. The grill lid was then closed.

Back in the kitchen, the garlic was removed from the lemon-butter sauce and the pan was returned to a low heat.

It took barely 2 minutes for the bread to toast, I removed both pieces and the clams were already opening. Within 5 minutes, all the clams were open and were quickly removed to a serving bowl. The pan liquids were added, as well. (Note: be sure to discard any clams that remain unopened after cooking.)

* * *

To serve, the bottom piece of bread was placed in a bowl and topped with some clams and a bit of the pan juices. The lemon-butter sauce was poured over the dish and fresh parsley was used to garnish. The top side of the toasted ciabatta bread was served on the side.

Yeah. I’m going back for more clams, but it’s anyone’s guess what else I’ll bring home.

* * *

It’s déjà vu all over again …

Nothing but a Pasta with Clams recipe would be appropriate here. It is one of my favorite dishes and one I’m sure you’ll enjoy. You can see how the dish is prepared simply by clicking HERE.

* * *

Coming soon to a monitor near you …

Stewed Cuttlefish and Squid

* * *

Posting Error

Posted on December 6, 2015 by ChgoJohn

Posting Error

The Au Gratin recipe was inadvertently posted far too soon and has since been destroyed. Sorry for the inconvenience.

By the way, I hate the new editor.

Happy Thanksgiving – 2015

Posted on November 26, 2015 by ChgoJohn

Another year, another Sammich.

So much to be Thankful for.

To Those celebrating the Holiday,

We Bartolini wish You a Bountiful Thanksgiving

And may Everyone enjoy a Wonderful Weekend.

* * *

(Comments for this post have been closed. See? With one less comment to write today, that’s yet another thing to be thankful for.)

* * *

Ground Cherry Jam

Posted on November 25, 2015 by ChgoJohn

This is the recipe I referenced when I shared the recipe for Ground Cherry Salsa … AKA Cape Gooseberry Salsa … AKA Husk Cherry Salsa … AKA Peruvian Cherry Salsa … AKA Salsa di Alkekengi … AKA Those-Little-Orange-Thingies-in-the-Paper-Lanterns Salsa. Whatever you call them, the fruit have a unique blend of pineapple and tomato flavors and makes a tasty jam that couldn’t be easier to prepare.

The cherries are husked, rinsed, and placed in a pot with sugar, along with whatever pectin you prefer. I added a little lemon and rosemary just to see how it would taste. In the end, 3 quarts of ground cherries produced 6 small jelly jars (3 half-pints). At $5.00 a quart, this isn’t the cheapest jam to make. Remember, too, that husked ground cherries are considerably less in volume than those still wearing husks. I wish these were the only problems.

I chose to use pectin because it yields more jam than if I relied on the fruit’s natural gelling properties. It can also be made in 1 day whereas jamming without pectin is a 2 day affair. Using pectin, however, resulted in a jam that was a bit too thick for my tastes. This is why I hate discovering a new item at the end of our growing season. I’ll have to wait until next year before I can make more of this jam. Whether I use pectin, I’ll use at least 4 quarts of ground cherries. Either way, I’ll have a tasty jam that’s hopefully easier to spread. While I’m at it, I’d also like to bake a pie with this fruit. (Thanks, Gretchen. Do take a few minutes to check out her fantastic blog, where every recipe is critiqued by 3 very discerning foodies.)

Hmm … Maybe I can get some sort of discount if I buy ground cherries by the crate.

* * *

Ground Cherry Jam Recipe

Ingredients

3 1/2 cups ground cherries, husked & rinsed
1/4 cup lemon juice
1/2 cup water
1 box pectin
2 rosemary sprigs
3 cups sugar
pinch of salt

Directions

Place the ground cherries, lemon juice, water, pectin, and rosemary into a heavy bottomed pot over med-high heat. (See Notes)
After they’ve softened a bit, use a potato masher or wooden spoon to mash the cherries to the consistency you prefer.
Bring the mixture to a rolling boil (see Notes). Add salt and sugar. Stir well.
When the jam returns to a rolling boil, continue heating for 1 minute and then take off the heat. Remove the rosemary sprigs.
Place hot jam immediately into clean, sterile jars, cap, and place in a boiling water bath for 10 minutes.
Remove from bath, set on a clean kitchen towel away from drafts, and do not disturb for 24 hours to allow the tops to properly seal.
Once sealed, store in a cool, dark place. (See Notes)

* * *

Notes

Directions may vary slightly depending upon the pectin being used. Be sure to follow the directions on your pectin’s packaging,

A rolling boil is one which continues even while the pot’s contents are stirred.

In the event that a jar does not seal properly, the jam is still good but must be refrigerated and used within a couple of weeks, You can also place the jar in the freezer. I’ve enjoyed jam that has been frozen for several months.

* * *

A scheduling change

It’s no secret that we’re coming to the end of the Bartolini recipe file. I do have a few more recipes, along with a few from Dad’s family, to share but certainly not enough to continue publishing a weekly recipe. So, although I’ll continue to post on Wednesdays, it just won’t be every Wednesday.

Did you hear that? It was a sigh of relief from Zia who just now learned that, after 5 years, I won’t be asking if she has another recipe for me or if she remembers the time when …

(Psst. I’ll still post, just not as often.)

* * *

It’s déjà vu all over again …

Since today’s post featured a rather unusual jam, I thought we’d continue down that road and take you back to my Fig Jam with Balsamic and Black Pepper recipe. This is a delicious jam and it pairs very well with pork roasts. You can read all about it HERE.

* * *

Coming soon to a monitor near you …

Grilled Clams

* * *

A Quick Pickle

Posted on November 18, 2015 by ChgoJohn

* * *

Several weeks ago, while walking around the farmers market, a bin of pickling cucumbers caught my eye. I bought some and on the way back to my car bought the rest of this recipe’s ingredients — well, almost. The three cherry bomb peppers came from my garden. They turned out to be the only cherry peppers that I’d harvest until well into autumn. My tomato plants, taking full advantage of their new flower bed and soil, grew to monstrous proportions, overcrowding everything else in the process.

I have served this pickle atop every kind of sandwich imaginable, not to mention burgers, dogs, and wursts, too. I’ve also served it alongside a variety of grilled meats. For my tastes, a little something acidic on the plate is often a welcome accompaniment.

If you prepare this recipe, the ingredients aren’t nearly as important as the pickling liquid. You can change the spices to suit your own tastes but If you’re going to make a smaller batch, just keep the amounts of vinegar, sugar, and water proportional to what I’ve listed. It couldn’t be easier and, since this isn’t being canned, you needn’t worry about whether the solution is acidic enough. So long as you use sterile jars & lids and clean utensils, it should last several weeks in your fridge.

* * *

A Fresh Pickle Recipe

Ingredients

Pickling liquid

2 cups water
2 cups apple cider vinegar
2 cups white vinegar
1 cup sugar
¼ cup pickling salt – If substituting kosher salt, add an additional tbsp
½ tbsp coriander seed
½ tbsp yellow mustard seed
½ tsp turmeric
½ tsp celery seed

Vegetables

pickling cucumbers – about 3 lbs
1 small red onion
4 hot green peppers
4 sweet Melrose peppers
3 cherry bomb peppers
1 bunch of radishes
garlic

* * *

Directions

Place all of the pickling ingredients into a sauce pan and heat over a medium heat.
Continue to simmer for 5 minutes after the salt and sugar have dissolved.
Set aside.
Meanwhile, slice the remaining ingredients.
Once cooled, combine the pickling liquid with the sliced vegetables, stir, fill jars, and cover.
Refrigerate for a few hours or overnight before serving.
Will keep in your fridge for several weeks, at least. Just be sure to use fresh, clean utensils when serving.

* * *

Notes

For my tastes, this recipe is a little heavy on the cucumber. Next time I’ll cut the amount of cucumber and increase the other ingredients, especially the radishes. I’ll probably cut the turmeric, as well. As the pickle sat in the fridge, the turmeric gave everything the same hue, eliminating any color variation among all the ingredients save the cherry bomb peppers. The first photo was taken a few hours after I made the pickle. The second was taken one week later.

* * *

It’s déjà vu all over again …

Mt. Burger

I know, I know, Every year I bring you back to this recipe for giardiniera — and with good reason. Next to the blueberry cheesecake ice cream recipe, this condiment is the most requested and savored by my taste testers. It really is that good. Best of all, it can made anytime because its ingredients are readily available year-round. You can learn all about it by clicking here HERE.

* * *

Coming soon to a monitor near you …

Ground Cherry Jam

* * *

The Visitation of 2015

Posted on November 11, 2015 by ChgoJohn

Unlike her last stay, this year’s Visitation found us at home for much of the time. The only exceptions were a trip to our good friend’s farm south of the city and a brief visit with Zia’s grandchildren and great-grandchildren before she left for Michigan with her son, The Max Whisperer, and his wife. With so little touring to do, we did what we Bartolini do best: we cooked, we ate, and then we talked about how we cooked what we ate. Here’s much of what we talked about.

(Links for the recipes will be found after the gallery or may be shared in the weeks to come.)

* * *

Ground Cherry -Kiwi Salsa with Ocean Trout

Blueberry Muffins: Tart Cherry Muffins; and Chocolate Chip, Oatmeal Cookies with Two Chocolates, Dried Cherries, and Almonds.

Spianata

Smothered Pork Chops

Cacioni Filled with Spinach and Swiss Chard

Zuppa di Pasta e Fagioli

Grilled Lamb Chops

Paglia e Fieno

Cappelletti in Brodo

Slow-Cooked Beef Cheeks, Panzanella. and Garlic Mashed Potatoes

Sausages, Peppers, & Onions

Apple Puff with Vanilla Ice Cream

* * *

Ground Cherry-Kiwi Salsa (served with grilled ocean trout)- Much like my Ground Cherry Salsa, this version consisted of ground cherries (cape gooseberries), kiwi fruit, red onion, red bell pepper, jalapeño, hand-torn basil leaves, and the zest of 1 lime. The juice of 2 limes was used to dress the salsa.
Blueberry Muffins
Tart Cherry Muffins
Oatmeal Cookies with Two Chocolates, Dried Cherries, and Almonds
Spianata
Smothered Pork Chops (served with mashed potatoes and pole beans with bacon) – Recipe to come.
Cacioni (filled with Spinach and Swiss Chard)
Zuppa di Pasta e Fagioli
Grilled Lamb Chops (served with broccolini and parmigiano-roasted potatoes)
Paglia e Fieno
Cappelletti in Brodo
Slow-Cooked Beef Cheeks (served with panzanella and garlic-mashed potatoes)
Sausages, Peppers, and Onions. Heat some olive oil in a large frying pan before sautéing together sliced onion, sliced bell pepper, diced garlic, and your favorite Italian sausage. Add a couple ounces of dry white wine. Serve when the sausage is fully cooked.
Baked Apple Puffs (served with vanilla ice cream) – Recipe follows
Sepia e Calamari in Umido – Recipe to come

* * *

All told, the Visitation of 2015 was a resounding success, one that ended far too soon. We all know, however, that next year will get here before we know it. Come to think of it, I had better get started on that menu.

* * *

Apple Puffs Recipe

Prepare

Make cinnamon sugar by combining 1 tbs cinnamon with 1/4 cup sugar.
Make an egg wash by combining 2 tbs water with 1 slightly beaten egg.
1 apple that has been peeled, cored, and chopped into a 1/2 inch dice. (I use Granny Smiths,)
A scant tsp butter, divided into fourths.
Smooth one thawed sheet of puff pastry. Cut into four equal-sized squares. (See Notes)

* * *

Directions

Pre-heat oven to 350˚ F (175˚ C).
Combine the diced apple with cinnamon sugar to taste. Add a pinch of salt and mix well.
Place 1 to 2 tbs of the apple mixture into the center of each of the 4 pieces of puff pastry.
Place a piece of butter atop the apple filling.
Use a pastry brush to dab a bit of the egg wash on the 4 corners of each piece of puff pastry.
Attach opposite corners of each piece of puff pastry, bringing all 4 to the center of the puff.
Use a pastry brush to coat the outside of each puff with the egg wash.
Sprinkle with a bit of cinnamon sugar.
Place on a baking sheet and bake in a pre-heated oven for about 20 minutes or until the puff pastry is golden brown.
Serve warm as-is or accompanied with your favorite ice cream.

Notes

Puffs may be assembled — do not coat with egg wash nor dust with cinnamon sugar — and frozen until needed. Do not thaw. Just coat with egg wash, dust with cinnamon sugar, and place on a baking sheet on the center rack of a pre-heated 350˚ F (175˚ C) oven. Bake until golden brown, about 30 minutes.

Puffs may be made whatever size you want. Cutting the pastry sheets into eighths, for example, will create puffs that are closer to bite-sized.

* * *

Coming soon to a monitor near you …

A Fresh Pickle (Served with Grilled Pork Chops)

* * *

Ground Cherry Salsa

Posted on October 7, 2015 by ChgoJohn

If you’re fortunate enough to have a rather large farmers market nearby, you’re likely to come across some relatively rare fruits and vegetables not found in your corner grocery. For me, ground cherries would fall into that category. Also called husk tomatoes, these little fruit will remind you of small sungold cherry tomatoes, except that they wear a thin paper husk, much like their distant cousins, tomatillos. It is their flavor, however, that sets them apart. Oddly enough, they taste like a combination of pineapple and tomato. It is an even mix with neither flavor so strong as to be dominant.

* * *

I had seen these beauties for years at my farmers market and even asked the vendors about them. Why it took me so long to purchase them is anyone’s guess. I’m just glad that I finally did.

Once husked and rinsed, they can be used to make a salsa, like today’s recipe, or cooked to make jam (that recipe is forthcoming). They can also be placed in a single layer on baking sheets and placed in a freezer. Once frozen, they can be packed and kept in the freezer until ready for use. (See Notes) I’ve seen recipes for pies but most combine the fruit with berries and I fear that the additions would overpower these cherries. The fact is that I’m fascinated by the mix of pineapple and tomato flavors and don’t care to do anything to them that might eliminate that contrast.

Like any salsa, the ingredients can vary depending upon your personal preference. For today’s recipe, the cherry tomatoes came from my garden and I shopped for the rest of the ingredients in my fridge’s vegetable crisper. I had planned to use a bit of cucumber but, failing to find one, I used celery instead. Where most would use cilantro, I used parsley. I “borrowed” one of Lucy’s green jalapeños and used red onion simply for its color. As you can see, this salsa is a very colorful one.

* * *

Ground Cherry Salsa Recipe

Ingredients

about 2 doz ground cherries, hulled & rinsed with some halved
about 1 doz cherry tomatoes, halved
1 jalapeños, diced
2 tbs red onion, diced
2 tbs celery, diced
2 tbs fresh parsley, chopped — cilantro may be substituted
juice of 1/2 fresh lime, more to taste
salt and pepper to taste

Directions

Place the ground cherries, cherry tomatoes, jalapeño, onion, and parsley into a bowl. Gently stir to combine.
Add the lime juice and season lightly with salt and pepper.
Taste to see if additional lime juice, salt, or pepper are needed.
Serve.

* * *

Served with grilled monkfish

* * *

Notes

Hulk cherries are an American fruit that are available from mid-July to the first frost. When fully ripe, they range in color from yellow to orange. Green husk cherries should be avoided because they may cause stomach upset.

From experience, I’ve noticed that ground cherries, once frozen and thawed, are more soft than when fresh. They are fine when used to make jam but you may not want to use them in today’s salsa recipe. I think they would be fine, however, in a salsa used for dipping chips.

The ingredient amounts can be adjusted depending upon how the salsa is served. Since I used this to accompany a fish entrée, I made a relatively small amount.

* * *

A scheduling change …

I will be leaving early next week to ferry a very important visitor from her manse in Michigan to my humble Chicago home. As a result, the kitchens will be closed for the next 2 weeks so that I may tend to her every whim whilst she’s here.

* * *

It’s déjà vu all over again …

With temperatures falling, it’s time to start cooking comfort foods. One of our favorites and one that I make for Zia every year is Pasta and Beans Soup, Pasta e Fagioli. Easy to make, this soup is the very definition of comfort. Best of all, if you’re as lucky as I was just last weekend, you can still find fresh Borlotti/cranberry beans at your local farmers market. The recipe for this traditional Italian dish can be found by clicking HERE.

* * *

Coming soon to a monitor near you …

A Summer Pickle (Served with Grilled Pork Chops)

* * *

New York Style Cheesecake

Posted on September 30, 2015 by ChgoJohn

112

No caption needed

* * *

I can almost hear you already. “You said you don’t bake!” Well, I still say that, today’s dish being the exception that proves the rule. I have been preparing this cheesecake for well over 30 years. Its origins have long since been forgotten. At one time, this was my go-to dessert or potluck contribution. It was definitely a crowd pleaser. After all, who doesn’t like cheesecake?

* * *

Over the years, potlucks fell out of favor within my group and this recipe was prepared fewer and fewer times. Of course, my want to offer something other than cheesecake for dessert had something to do with it, too. The truth is, I cannot tell you the last time I made the cake. Now, that’s a shame because it is a great cheesecake, dense and heavy like the best New York style cheesecakes.

When I first prepared the cake, I would arrange sliced kiwi fruit on top, the perfect camouflage for an unsightly crack. Soon the kiwi were joined by a raspberry sauce. Little did I know that the sauce was a “coulis”. That revelation would come several years and many TV cooking shows later.

If there is a complaint about the recipe is that there is no crust. My favorite cheesecakes all have a crust of some sort. Every time I bake this cake, I tell myself that the next time I’ll experiment and make a crust. Then, when it comes time to make the thing, I read over the instructions and realize that a bad crust could ruin an afternoon’s efforts — and I put it off the experiment until next time. As you’ll soon see, the cheesecake I prepared for this post is crustless but I really do think I’ll make a crust next time. Really.

* * *

New York Style Cheesecake Recipe

Ingredients

16 oz (453 g) cream cheese, softened
1 lb (453 g) cottage cheese, creamed
1½ c (330 g) sugar
4 eggs, slightly beaten
3 tbsp cornstarch
3 tbsp four
1½ tbsp lemon juice
1 tsp lemon zest
1 tsp pure vanilla extract
½ c (113 g) butter, melted
16 oz (453 g) sour cream

Directions

Pre-heat oven to 325˚ F (160˚ C). Thoroughly grease a 9 inch (23 cm) springform pan.
Using a stand mixer, beat together the cream cheese and cottage cheese at high speed until well combined and smooth.
Gradually add the sugar and then the eggs.
Reduce the speed to low before adding the corn starch, flour, lemon juice, lemon zest, and vanilla.
When well-mixed, add the melted butter and sour cream and beat until combined.
Pour the batter into the greased pan and place on the center rack of the pre-heated oven. Bake for 70 minutes or until cake is firm around the edges.
Turn off the oven and let the cake stand in the oven for 2 hours.
Remove from the oven and allow to cool on a counter for at least 2 hours more.
Refrigerate at least 3 hours before serving.
Garnish with fresh berries or sauce of your choice.

* * *

Raspberry Coulis Recipe

12 oz (340 g) fresh raspberries
3 oz (85 g) sugar
2 tbsp water
splash of Framboise (optional)
pinch of salt

Place the ingredients in a small sauce pan over med-low heat. Cook until the sugar is melted and the berries have dissolved somewhat. Place mixture into a food processor or blender and process until smooth. Strain mixture through a fine sieve. Discard solids and refrigerate the covered coulis before use. Should keep in the fridge for 3 or 4 days, 30 days if frozen.

* * *

What crack?

* * *

Notes

Do not rush combining the cream and cottage cheeses (Step 2). The more time you take, the creamier the cheesecake.

* * *

It’s déjà vu all over again …

Summer’s late start in this area meant that my tomatoes seemed to take forever to ripen. When September rolled around, I had a glut of tomatoes to contend with. One of my favorite ways to deal with this “problem” is to make Tomato with Bread Soup, Pappa al Pomodoro. Using little more than some day-old bread and the ripest of tomatoes, this soup is a wonderful way to celebrate the tomato harvest. This simple recipe can be found HERE.

* * *

Coming soon to a monitor near you …

Ground Cherry Salsa

* * *

By any other name …

The last two winters have been hard on my girls. “Helen Hayes”, “Marilyn Monroe”, and “Judy Garland” didn’t make it. Luckily I was able to locate their twins and each is doing quite well. No such luck with “Elizabeth Taylor”, however, and in a move reminiscent of All About Eve, “Double Delight”, a hybrid tea rose, has taken her spot.

* * *

I’m Back and the Kitchens are Open!

Posted on September 23, 2015 by ChgoJohn

163

My little hiatus lasted far longer than I had expected but it has finally ended. When last I wrote, I mentioned that I had 2 projects to complete, one a bit of remodeling and, the second a secret endeavor. Well, the secret project was far more involved than I had anticipated and a couple of physical mishaps caused further postponement of the remodeling. (I will get that done!)

Now that it’s complete, I can tell you all about the secret project. I’m very happy to announce that I’ve written a cookbook of our family recipes and stories. Zia has asked me repeatedly to write this book and, well, with almost all of the family recipes now recorded, I couldn’t refuse her any longer. With a great deal of cooperation from my family, this project has remained a secret and she only just learned about the book days ago, when I gave her the first copy.

* * *

To say that I underestimated the task at hand is to put it quite mildly. It was through trial and error — with every trial ending in error and then another trial — that I finally settled upon a self-publishing company affiliated with Amazon. (Thank you, Eva!) Then, after a few rewrites, a couple reformats, and plenty of editing, the book is finally ready for release. Yay!

Much like this blog, the cookbook is a compilation of my family’s recipes and stories of life in that old two-flat. I’ve included a few recipes that have yet to be shared here, as well as some as-yet unpublished family photos. There’s even a little something just for you, my ever-faithful WordPress family. I’ve included a game “Dove è Garibaldi?”, “Where is Garibaldi?”, and I’ll make no further mention of it anywhere but right here in this post. Hidden within the book’s pages is an image of Giuseppe Garibaldi, “the George Washington of Italy”, and Grandpa’s personal hero. Can you find him? Now, don’t get discouraged if you can’t. Within the book, I’ve also included a clue pointing to Garibaldi’s whereabouts. When you do find him, however, please NO SPOILERS!

* * *

No, not here. In the cookbook!

* * *

Affiliation with Amazon does come with advantages, mainly that it may be purchased on Amazon here in the US and in Europe. Shipping charges will be assessed at the time of purchase, just like any Amazon purchase. If you live in an area outside of Amazon’s reach, an eStore has been created where you can purchase directly from the company. You will need to create an account, however, in order to purchase anything from the eStore. Each book is made-to-order and should be shipped within days of being purchased. Its arrival will depend upon the shipping priority you select at time of purchase.

There’s no need to bookmark this post for future reference. I’ve created a page — look for “Cookbook” directly beneath the header photo — which includes everything presented here, as well as pricing information for each point of purchase.

Since I will have nothing personally to do with your orders or shipping, please accept my thanks now to those of you who purchase a copy.

* * *

Next Wednesday, as promised, I’ll be sharing a recipe for New York-style cheesecake. See you then!

* * *

from the Bartolini kitchens

"Mangia e statti zitto!"

Author Archives: ChgoJohn

Stewed Cuttlefish and Squid

Grilled Clams

Posting Error

Happy Thanksgiving – 2015

Ground Cherry Jam

A Quick Pickle

The Visitation of 2015

Ground Cherry Salsa

New York Style Cheesecake

I’m Back and the Kitchens are Open!

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: