Asparagus with Goat Cheese Ravioli

 Asp-Rav3

Happy Columbus Day, everyone!

Yes, I did announce my return within my last post but that was just wishful thinking. Greta wasn’t fully recovered yet and as her health rebounded, so did her energy level. Let me tell you: she is one high-spirited dog! It was a good thing that her quarantine ended when it did (August month-end) because our daily walks were doing little to tire her. We have since become regulars at the area’s 4 dog parks. We go to 1 of them daily, weather permitting — although we have been rained upon a few times. Once there, she runs and runs, sometimes with other dogs and other times away from them. No matter. She’s running and that’s all that counts. This “fix” may be short-lived, however. Winter is coming and I’m not sure what I’m going to do once the snow falls. Does Craigslist run ads for second-hand dog sleds?

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Greta running laps in my yard and 1 reason why we visit a dog park daily.

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Now to the business at hand. It is Columbus Day, after all, and I couldn’t let the holiday pass without sharing something from the Kitchens. I may not have shared much lately but I’ve stashed away a number of drafts in varying stages of completion. Best of all, most have photos ready and waiting. All I need do is write an opening, like this one explaining my need to write an opening. Easy peasey!

So, I chose this asparagus ravioli recipe for today’s holiday posting. It may not have been served at my family’s table but it sure has graced my dinner table a number of times. I really enjoy goats milk and it works quite well here with asparagus. Add a bit of prosciutto to the mix and you’ve got a great ravioli suitable for any holiday meal.  Then again, why wait for a holiday?

As I have done in the past, this is the recipe for the ravioli filling only. You can learn how to prepare the ravioli in my post Ravioli dei Bartolini. With it, you’ll be making ravioli like a Bartolini in no time.

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Asparagus with Goat Cheese Ravioli Recipe

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 oz (28 g) shallot, diced
  • 3 oz (84 g) prosciutto, chopped
  • 12 oz (340 g) fresh asparagus, chopped
  • 1 oz (28 g) fresh basil leaves
  • 1 large egg, slightly beaten (optional) See Notes
  • 8 oz (224 g) goat cheese
  • 4 oz (112 g) grated Pecorino Romano cheese
  • zest of ½ lemon
  • salt and pepper, to taste

Directions

  1. Heat butter and olive oil in a sauté pan over med-high heat. Add shallots and sauté until soft, about 4 minutes.
  2. Reduce heat to low, add prosciutto and asparagus, and slowly sauté until asparagus is soft and much of the liquid has evaporated from the pan. Do not allow prosciutto to burn. Set aside to cool.
  3. Once cooled, add the asparagus mixture to a food processor bowl. Process until chopped. (Alternately, finely chop the ingredients.) Add the basil, egg, Parmigiano, and goat cheeses to the bowl and process until the mixture is well-blended.
  4. Refrigerate for several hours or overnight before using to fill ravioli.
  5. See Ravioli dei Bartolini for detailed instructions for making ravioli at home.

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Asp-Rav3

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Notes

Although it isn’t necessary, I find that adding an egg to the filling gives it a better consistency when cooked.

For serving, I’ve never used a red sauce to dress these ravioli, preferring a brown butter or cream sauce instead.

I am aware that asparagus season is long gone for those of us living in the Northern Hemisphere. Blame Columbus. He should have timed his arrival with fresh asparagus in mind. In any event, although it may be too late for us, this recipe is right on time for our friends in the far South. Buon appetito!

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It’s déjà vu all over again …

What if you don’t like goat cheese but still want to make ravioli with asparagus? Not to worry. I’ve got you covered. Check out my recipe for asparagus ravioli using ricotta instead of goat cheese. Just follow this LINK to see the recipe.

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Pasta with Raw Tomatoes

Tagliatelle al Pomodoro Crudo

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Yes, I’m back! I hadn’t intended to be away nearly so long but there you have it. I realize that I posted the Greta introduction recently but this post needed to be published ASAP. In this part of the world, the tomato plants have reached peak production. There’s no better time to prepare  Insalata Caprese,  Panzanella Salad, and Pappa al Pomodoro, as well as today’s pasta, than right now.

Surprisingly, this dish wasn’t served when I was a boy. With Grandpa’s garden easily meeting the tomato needs of both families, it’s a wonder that no one ever used a few of them to make this pasta. I can only say that I’m glad that I came upon the recipe a few years ago and have enjoyed it every August since.

If you google Pasta al Pomodoro Crudo, you’ll find there are many recipes for the dish. In its purest form, all that’s required to prepare the sauce are ripe tomatoes, olive oil, garlic, basil, and salt & pepper, with pasta being the only cooked ingredient. Whether to use grated cheese when served is left up to the cook’s preferences. Some have added capers to the mix, and I myself have added anchovies. There are recipes that include onions that have been rinsed or lightly sautéed before being added to the pasta. Still more will lightly cook the tomatoes before adding the pasta. Of all the versions I’ve tried, the latter using slightly cooked tomatoes is the one I’ve avoided. For me, the taste of fresh tomatoes is what makes this dish so special. Cooking, no matter how slight, would ruin this for me. Nothing compares with the aroma of fresh tomatoes combined with basil and olive oil. When brought to the table, it’s practically intoxicating. Give it a try and I bet you’ll agree. Still not convinced? OK. What do you intend to do with all of those tomatoes you’ve been picking?

This is such a simple recipe. Just be sure to use ripe tomatoes with fresh basil and garlic. This is not the time for canned/jarred/dried ingredients. Once assembled, let the sauce rest for about an hour before cooking the pasta. (See Notes.) Lastly, the ingredient amounts listed below are merely guidelines. you may wish to have more/less tomatoes in your pasta. The same is true for the basil.

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Pasta with Raw Tomatoes

Ingredients

  • 3 to 4 tbsp olive oil
  • 2 to 3 very ripe, medium-size tomatoes, seeded and chopped (see Notes)
  • hand-torn basil leaves, more for garnish.
  • 2 anchovies, minced + more, whole, for garnish (optional)
  • 1 clove garlic, grated
  • salt and pepper, to taste
  • 1/3 lb (150 g) cooked tagliatelle (see Notes)
  • grated Pecorino Romano cheese (optional)

Directions

  1. Seed and chop the tomatoes.
  2.  In a large bowl, place the tomatoes, basil, garlic, anchovies (if using), and olive oil. Gently mix to combine. Cover and set aside.
  3. After about an hour, bring a large pot of salted water to the boil. Add the pasta and, following package directions, cook until al dente. Drain the pasta, reserving about a cup of the pasta water.
  4. Add the hot pasta to the raw tomato sauce and gently stir. If overly dry, add some of the reserved pasta water to moisten. (See Notes)
  5. Move to a serving platter and garnish with more torn basil and, if using, grated cheese and whole anchovies.

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Notes

You can use any tomatoes for this recipe just so long as they are ripe. I seed “regular” tomatoes but only halve cherry tomatoes when using.

Use any type of pasta you prefer. I like tagliatelle but either penne or farfalle, for example, will work just as well.

My use of anchovies started last year when I had some leftover from preparing pizza the night before. I’ve included the little fishies ever since. No need to use them if you don’t like them.

I’ve never let the sauce sit for hours or overnight because I fear the tomatoes would lose too much of their structure. The firmer the tomato the better, in my book.

If the final dish is too dry, you can also add a drizzle of olive oil with(out) the pasta water to moisten  it.

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Coming soon to a monitor near you …

I’m working on it …

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It’s déjà vu all over again …

We knew summer was in full-swing when platters of Mom’s tomato antipasti appeared on the dinner table. Another easy dish to prepare, these are a wonderful way to serve ripe tomatoes without touching the stove — a blessing on many August days.  You can learn how to prepare Mom’s dish HERE.

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My Cousin Marinella’s Meatballs

Palle di Marinella

This recipe has been a long time coming. In fact, this is actually the 4th rewrite. Each of the prior versions included time-sensitive references that no longer apply. (Let that be a lesson for us all.) Even this post is time-dependent, making me all the more determined to publish it post-haste — but more about that later.

My wonderful cousin, Marinella, graciously shared her meatball recipe with me the last time I was in San Marino — two years ago! While sitting around Zia Pina’s kitchen table one evening, I recorded a number of recipes in a small notebook and stored it safely away — never to be seen again. Well, I did find a meatball ingredient list on a piece of paper in my luggage but nothing more. Why did I write this list and how did it, alone, get into a pocket of my luggage are 2 questions that will probably never be answered.

“Wait a minute. ‘Luggage”? What was he doing with his luggage?” you might be asking.

Well, I’ll be heading back to Italy in but a few days and San Marino will be among the places we’ll visit. There’s no way I’d go to Italy without paying my Zia and cousins a visit. This time my niece, “G”, will be joining me for her first trip abroad, as will her brother, “M”, who accompanied me 2 years ago. We’ve planned our stops so that they can spend their days touring while I relax on a terrace and watch the watery horizon, if I so choose. A good time is sure to be had by all.

So, with our trip pending, I contacted Marinella and she guided me through this recipe. Perhaps its posting will soften the blow of my being so incredibly absent-minded. I can only hope …

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You may have looked upon the opening photo and wondered, “Where’s the spaghetti?” The fact is that the quintessential dish, spaghetti with meatballs, is not Italian in origin. The dish was actually created here in the States by Italian immigrants some time around 1900. Needless to say, the dish “caught on” and has become a staple of Italian restaurants — on this side of the Atlantic. Oh, sure, you may see “polpette” (Italian for meatballs) on menus in Italy but they will not be served with spaghetti. In fact, if you do see “spaghetti e polpette” on a menu, you’re probably in a place that is trying to attract American tourists.

Another difference you may notice is their size. In Italy, polpette are about golf ball-sized. Here, meatballs can be over twice that size or, when served as appetizers, quite small  No matter what size you choose to prepare, an ice cream scoop makes the process much easier.

That being said, let’s get to the recipe …

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Finding that ingredient list resulted in the first of many contacts with my cousin, all of which were necessary. You see, left to my own devices, I ended up with a number of tasty meat sauces with nary a meatball between them. In each case, the meatballs disintegrated in the sauce. Once I learned the correct amounts for the ingredients, our discussions turned to her method of preparation. Below, I’ve detailed her methods, as well as my recipes for meatball appetizers and meatballs simmered in marinara sauce.

The meatball recipe is actually quite simple. Grind/mince equal parts beef, veal, and mortadella (an Italian bologna-like product). Add a few tablespoons of chopped parsley, and season with salt & pepper to taste. Now add the ricotta. When I made today’s meatballs, I used 450 g (16 oz) of each meat. I used 150 g (5 oz) of freshly made and drained ricotta. (See Notes) To the mixture, add a splash of red wine and a slightly beaten egg. (See Notes.) Be careful when combining ingredients. Do not overwork the meat or the meatballs will be too dense. Pan fry a little of the meat mixture and taste for seasoning. Cover and refrigerate for a short while to allow the meat to set-up before proceeding. See Notes for tips on storage.

Once rested, form the balls in whatever size you prefer. To prepare, Marinella will sauté onion in a little olive oil until translucent. Add the meatballs and continue to sauté, moving the balls across the pan to ensure even browning. After 5 to 10 minutes, depending upon the balls’ size, add some chopped parsley and several plum tomatoes that have been peeled, seeded, and chopped. (See Notes) Continue to simmer for about 20 to 25 minutes. If you like, add a handful of peas — fresh or frozen — and continue cooking until peas are cooked to your preference. Serve. (See Notes)

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Mini-meatballs, “polpettini“, in red wine reduction, garnished with crumbled fried sage leaves.

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These meatballs are not heavily spiced, relying upon mortadella to deliver fantastic flavors. As such, care should be taken lest their flavor be lost in the preparation. This is especially true if serving them as appetizers with a wine reduction. After some experimentation, I found it best to bake the meatballs separately — (350˚ F, 175˚ C, for 20 minutes) — before adding them to the sauce just prior to serving. That will ensure that you taste both the meatballs and the sauce, with neither hogging the spotlight.

The wine reduction is easy, too. Sauté some shallots in a little olive oil until transparent. Add equal amounts of beef stock and red wine. (I used 1/2 cup of each, the wine being Pinot Noir.) Continue to simmer until the sauce is reduced by half. Pour the sauce through a fine mesh strainer and return to the pan. Whisk while adding a teaspoon of butter. Add the sauce to the bottom of a serving plate. Place the meatballs on to the sauce in the dish and serve. (Optional: garnish with crumbled fried sage.)

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A delight on both sides of the Atlantic

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Whether you call it a meatball sammich or uno panino con le polpette, something magical happens when meatballs meet marinara sauce and bread. If you ask me this sammich is the main reason for making meatballs but, as you know, I’ve a soft spot for sammiches.

First, start by creating a marinara sauce, Here I make a sauce that’s even less complicated than the one I shared HERE. Chop an onion and sauté in olive oil, over medium heat, until soft. Add sliced mushrooms, if using. Once the mushrooms have softened, add 2 cloves of minced or grated garlic. When you can smell the garlic (about 90 seconds), add 2 tbsp tomato paste. Cook for about 3 minute before adding about 4 ounces of red wine or 3 ounces of balsamic vinegar. Your choice. Continue to simmer until most of the liquid — and all the alcohol — has evaporated. Add 2 large (28 oz) cans of diced tomatoes. Season with salt, pepper, and marjoram, to taste. Stir thoroughly. Bring to a boil before lowering to a soft simmer.

After 30 minutes, give the sauce a good stir before carefully adding the meatballs. Do not stir the pot again for at least 20 minutes more. Stirring before the meatballs have a chance to set-up a bit may cause them to break apart. Continue simmering the sauce, carefully stirring occasionally, for another 45 minutes. Taste and season with salt and pepper, as required.

Now, turn your attention to the bread. I prefer a roll with a not-too-hard crust but the choice is all yours. Slice each roll lengthwise and remove some of the bread from both top and bottom. This will help keep the meatballs from falling and rolling “off of the table and on to the floor …” Spoon a bit of sauce into the trough you’ve just created and, with a slotted spoon, add as many meatballs to the bun as will comfortably fit. Place a slice or two of cheese — provolone, mozzarella, asiago, etc., — atop the meatballs before adding a garnish of fresh basil leaves. Buon appetito!

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You really didn’t think I could look upon a pot of sauce with meatballs in my fridge and not whip up a dish of spaghetti with meatballs, did you? In fact, I found the sight so moving that I pulled out the pasta machine and made the spaghetti, too.

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Notes

I prepare my own ricotta for use in this recipe. You can see how easy it is to prepare HERE.

Use caution when using smaller amounts of meat for the meatballs. I learned, the hard way, that too much liquid will cause the meatballs to crumble during cooking. A delicious tomato sauce resulted but that’s not quite what I had in mind.

You can use white or red wine for your wine reduction sauce. You can also add whatever herbs you prefer. If added early on you’ll derive more flavor from them, especially given that the sauce is being reduced. It’s for that reason, I prefer to add them at the end, to be briefly simmered before the sauce is strained.

The meatballs can be refrigerated, covered, for a short period, although it’s never safe to keep ground/minced meat in the fridge for long. Frozen, they will keep for weeks. Whether I cook them before freezing depends upon how I intend to use them. If making appetizers, I’ll bake the meatballs before freezing. If using them in tomato sauce, I’ll freeze the meatballs raw, to be thawed before being placed into the sauce. Both the sauce and meatballs will benefit being simmered together.

How you serve the meatballs will determine how much tomato will be needed. Less will be needed for sandwiches, for example, than is required for to create a marinara sauce.

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It’s déjà vu all over again …

As of this rewrite, we are coming out of what is hopefully winter’s last stand. So, before saying farewell to comfort food for the season, let’s take a look at the short rib recipe I posted way back in March, 2012.  The recipe was very well-received and it remains a personal favorite. I’m currently looking into modifying the recipe to utilize a pressure cooker. If all goes well, I’ll either write a new post or update the old. In the meantime, you can check out the original recipe HERE.

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Coming soon to a monitor near you …

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Arrivederci! A presto …

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Happy St. Joseph’s Feast Day!!!!

I know. I know. I was supposed to share my cousin’s meatball recipe and I had every intention of doing so — and then I looked at the calendar. Forgive me, Giuseppe, but I forgot your feast day.

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For those not familiar, some believe that St. Joseph’s intervention brought drought relief to Sicily during the Middle Ages, thus preventing widespread famine. In appreciation, the faithful vowed to prepare a large banquet in his honor and to forever commemorate his Feast Day. Over the years, St. Joseph was named the Patron Saint of towns and villages throughout Sicily and the Italian peninsula, and his Feast Day became Fathers Day in Italy.Today, March 19th, is cause for celebration with parades on both sides of the Atlantic That feast has evolved into the current day St. Joseph’s Table tradition in which the faithful bring a variety of foods and sweets to their parish churches. This is one potluck you don’t want to miss!  Any money collected during the celebrations is donated to the area’s needy.

Still interested? Here’s a more thorough description of the St. Joseph’s Table.

I’m sure you will understand if I postpone the meatball post one last time. After all, I’ve a virtual platter to prepare!

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You can’t have a proper celebration without  music. As one of the many kids attending any number of weddings, we all sat mesmerized as our parents circled the dance floor again and again, each pass a little faster, as this music’s tempo increased.  Chicken dance? Ha! Hope your toes are in tapping condition.

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Now, I must admit to initially drawing a blank when I attempted to think of recipes worthy of this illustrious Saint. The Bartolini recipe file is pretty much depleted of all dishes once served on festive occasions. What to do? What to do?

And then, an epiphany! (Considering the Saint, an epiphany sounds about right.) A number of years ago, my good friend, formerly known as my “Traveling Companion”, attended a family gathering and today’s dish, Cannoli Cream and Chips, was served. I could not believe my ears as he described the dish. Why hadn’t I thought of this?

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Home-made chips

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Not very much later, I was invited to join him when he next visited his family. Before going further, let me talk about that family. When I first visited, walking over the threshold was like walking back in Time to the Bartolini family gatherings in the old two-flat. A welcoming cocktail and friendly conversation to be followed by a wonderful dinner with, of course, a platter of pasta the table centerpiece. His family welcomed me as one of their own and that evening remains a very special memory for me.

A few months after he described the wondrous confection, I was again invited to join him when he visited these good people. It was warmer this visit and we all gathered in what I believe was the sunroom. There, in the center of the table, was what I now consider the Holy Grail of Nibbles: a bowl of cannoli cream surrounded by chips made from broken cannoli tubes. Yes, you read that correctly, cannoli cream and chips!!!!  In my mind, “chips and dip” would never mean the same thing again.

Since that fateful day, I’ve learned that our dear hostess found this wonderful appetizer at one of the area’s groceries. Once I heard that, I went shopping and, yes, I, too, found them. In fact, they can be found in this store’s pastry department for just about any holiday. To be honest, I’ve never bought them. Where’s the fun in that? I’ve got time and a Kitchen Aid stand mixer. Let me at it!

I’m about to share recipes for both the cannoli cream and the chips. Truth be told, recipes aren’t the focus of this posting. It’s the way they’re served. So, if you’ve a favorite cannoli cream recipe, by all means use it. The same is true for the tubes. This post is about serving an old favorite in a new way.

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Broken store-bought cannoli tubes

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Cannoli Cream and Chips Recipe

Ingredients

for the cream (see Notes)

  • 1/2 cup heavy cream
  • 2 cups (17.5 oz, 500 g) ricotta, well-drained (see Notes)
  • 1/2 cup powdered/confectioners sugar
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 3 oz (84 g) semi-sweet chocolate – chips, chopped, or grated
  • chopped pistachios and/or grated chocolate, for garnish (optional)

for the chips

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • pinch salt
  • 2 tbsp butter, chilled and cut into pieced
  • 1/4 dry white wine
  • 1 egg, slightly beaten
  • powdered/confectioners sugar, optional

Directions

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for the cream (see Notes)

  1. Whip the cream until stiff peaks form. Set aside.
  2. In another bowl, whisk the ricotta until smooth.
  3. Slowly add the sugar while continuing to whisk.
  4. Add the vanilla and cinnamon and whisk until well blended.
  5. Add the chocolate and carefully stir.
  6. Gently fold the whipped cream into the ricotta mixture. Cover and refrigerate for at least 1 hour before serving.
  7. Cannoli cream should be kept refrigerated and used within 2 days.

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for the chips (see Notes)

  1. Before beginning, consider buying cannoli shells from the nearest Italian bakery. Once home, break the shells into pieces and serve. No muss, no fuss, and no panful of oil to discard. However, if you must …
  2. Sift together the flour, sugar, and salt.
  3. Add the pieces of butter and combine with the flour using your hands until the mixture resembles gravel.
  4. It’s not too late to change your mind and buy some cannoli shells.
  5. Add the egg and mix well.
  6. Add the wine, a teaspoon at a time, and knead to create the dough.
  7. Once a smooth dough is achieved, flatten it, wrap in plastic and refrigerate for no less than 15 minutes.
  8. When chilled, take a section of the dough, and roll until smooth and about the thickness of pasta. (See Notes)
  9. Use a pastry cutter to cut the dough into chip-sized pieces.
  10. Place oil for frying into a frypan to about a depth of 1/2 inch (1.25 cm).
  11. Preheat oil to 360˚ F (180˚ C)
  12. Place several pieces of dough into the hot oil and fry until golden. Flip to cook the other side. The chips should take no more than 3 minutes to completely fry. (See Notes)
  13. Use a slotted spoon to remove the chips and drain on paper towels.
  14. Cooled chips should be stored in an airtight container where they will keep for about one week.
  15. To serve, place on a platter within reach of the cannoli cream, and sprinkle with powdered sugar, if desired.

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Notes

This is the time to make your own ricotta. It’s easy to do and the reward is a cheese that is far superior to any that you might find at your local grocery. Click HERE to see how I make my ricotta.

If you like, citrus zest and/or chopped candied fruit can be added to the cream for Sicilian-style cannoli cream.

For chocolate cannoli cream, add 3 to 4 teaspoons unsweetened cocoa powder to the ricotta in place of, or in addition to, the cinnamon.

If you are rolling pin-challenged like I am, grab your pasta machine and let the machine do the work for you.

A warning for all March Madness fans. Do not attempt to fry these chips when a local underdog (Loyola) makes its first appearance at the Big Dance in over 30 years. Worse, if the team is tied going into the closing minutes, turn off the stove and go watch the game. Well, a picture really is worth a thousand words.

ETA: Loyola played again on Saturday night and won!!! They now advance to the next round, the Sweet 16, and will play again on Thursday. Go Ramblers!

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It’s déjà vu all over again  

Baked Calamari 5

This is a holiday so why not take another look at one of the Bartolini all-time favorite dishes, Zia’s Baked Calamari?. It’s a family classic and one that’s sure to bring a smile to any Bartolini whenever it’s mentioned. You can read all about it HERE.

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Coming soon to a monitor near you …

                                                    Marinella’s Meatballs                                                   (The lengths some will go to get one of those meatballs!)

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Goat Slow-Cooked with Harissa & Borlotti Beans

harissa-braised-goat-4

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Hello there! When last we spoke, it was Christmas Eve and I announced my return to the wonderful world of Word Press. Well, that was the plan anyway. Shortly after posting, I met dear friends for dinner, during which I mentioned a “scratchy throat.” (Cue ominous music.)

Christmas morning I awoke with what would become the Mother of all Chest Colds. (It couldn’t possibly have been flu because I had received a flu vaccination last fall.) With Max playing nursemaid, I was sofa-bound for much of the next month. Even now, I’ve a mild case of the sniffles. Worse, this “thing” is making the rounds and a number of friends are similarly affected. Happy New Year!

But enough about me. Today’s recipe, like many to come, was written during my ever-so-lengthy “brief” hiatus last year. If and when I came upon a great recipe, I’d prepare it, record the recipe, and post its URL in a special file so that I could credit the author when the time came. What could possibly go wrong?

Earlier this week, I pulled up this recipe and looked for my file of recipe links. As you may have already guessed, the file was nowhere to be found, and my attempts to recover it from back-ups have, thus far, been unsuccessful. As such, we’ve little choice but to soldier on and I promise to come back and give credit for the original recipes when and if I find them.

I truly enjoy this dish and it has become part of my winter rotation of suppers. It is pure comfort food and just what’s needed when a Polar Vortex threatens. Truth be told, it’s for dinner tonight, although lamb is the protein but more about that later.

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harissa-braised-goat-1

Brown the goat

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Harissa-Braised Goat with Borlotti Beans Recipe

Ingredients

  • at least 4 tbsp Olio Santo, divided (see Notes)
  • 2 – 3 lbs (900 – 1300 g) goat cut into 1 to 2 inch pieces (See Notes, & Variations)
  • approx. 1/4 cup flour
  • 2 tbsp coriander seeds, toasted and ground (see Notes)
  • 2 tbsp cumin seeds, toasted and ground  (see Notes)
  • 1 large onion, sliced
  • 1 inch ginger, grated
  • 3 cloves garlic, minced or grated
  • 1 small can (14.5 oz, 400 g) diced tomatoes
  • 2 tbsp tomato paste
  • 3 tbsp harissa sauce — more or less to taste
  • 2 tbsp honey
  • zest and juice of 1 lemon — 1/2 preserved lemon, sliced, may be substituted (recipe follows)
  • 1 bay leaf
  • 2 sprigs rosemary
  • 1 cup dry white wine
  • 1 lb (450 g) fresh Borlotti/cranberry/Roman beans (see Notes)
  • salt and pepper

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for the Gremolata  (see Notes)

  • 2 anchovy fillets, finely chopped — anchovy paste may be substituted
  • 1 garlic clove, minced
  • 3 tbsp fresh parsley, chopped
  • zest of 1 lemon

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harissa-braised-goat-2

Start of Braise

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Directions

  1. Heat 2 tbsp Olio Santo in a large frypan over med-high heat.
  2. Season the goat with salt and pepper.
  3. Use the flour to coat the goat pieces.
  4. Brown the goat pieces on all sides. Work in batches and it will take about 5 to 7 minutes per batch. Add more Olio Santo as needed. Remove and reserve the browned meat.
  5. Heat 2 more tbsp Olio Santo in the same pan and add the onions. Sauté until soft, about 8 minutes.
  6. Add the ginger and garlic, continue to sauté until fragrant, about 3 minutes.
  7. Meanwhile, add the tomatoes, tomato paste, harissa, honey, lemon juice & zest, rosemary, and bay leaf to the slow cooker. Stir to combine.
  8. Add the cooked onion mixture to the slow cooker when fully sautéed. Stir.
  9. Use the wine to deglaze the frypan. Add the liquid to the slow cooker when the pan is fully deglazed.
  10. Add the meat to the slow cooker and stir.
  11. Set slow cooker to LOW and cook for 4 hours.
  12. After 4 hours, add the beans and stir.
  13. Continue to cook on LOW for 4 more hours.
  14. Make the gremolata towards the end of the cooking process:
    • In a small bowl, combine the anchovies, garlic, parsley, and zest. Stir until fully combined.
  15. Serve immediately, garnished with the gremolata. A chunk of bread wouldn’t hurt.

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harissa-braised-goat-3

End of Braise

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Notes …

Olive oil may be substituted for Olio Santo. If preferred, add red pepper flakes to the pan when the onions are added.

Use 2 lbs of meat when boneless, and closer to 3 lbs when bone-in.

This recipe requires 8 hours on LOW to prepare. You can reduce the cooking time by setting your cooker to HIGH for all or part of the time. Just remember that 1 hour on HIGH equals 2 hours on LOW.

When using whole herb seeds, it’s best to toast them prior to grinding. I use a small frypan on the stove top, while others prefer to spread the seeds on a baking sheet before placing in the oven. Either way, if you intend to use the same utensil, place the larger seeds on the heat source before the smaller to prevent the small seeds from scorching. Here, I toasted the coriander seeds for a minute or so before adding the cumin. Once cooled, I ground them together and added the mixture to the recipe.

Although I used fresh beans, you can use canned or rehydrated beans. If using canned, be sure to rinse them before adding to the slow-cooker 2 hours before the dish is fully cooked. If using dried beans that you’ve pre-soaked, treat them as fresh, adding them to the pot 4 hours before completion..

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Variations …

Good quality goat is not available in all areas. Not to worry. You can substitute lamb and still enjoy a fantastic meal.

The gremolata recipe is one that I found in one of Mom’s recipe notepads. I prefer it because, unlike most others, it includes anchovies. If you prefer, you can omit the little fishies, or the gremolata altogether. if you do choose to leave out the gremolata, a bit of citrus zest — lime, orange, or lemon — makes a great garnish, as does a dollop of sour cream or Greek yogurt. The latter being particularly useful when you’ve added a bit too much harissa.

Although it is meant to be served as-is, I’ve found that a scoop of plain rice is a welcome addition, resulting in a very flavorful beans and rice dish.

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Preserved Lemons Recipe

Preserved lemons are believed to have originated in Pakistan and India, before making their way to the Middle East. Today they are an integral part of many Moroccan recipes. The lemons add a distinct citrus-y flavor to a dish, and some say that the flavor intensifies the longer it cooks in the pot. Although there are a variety of recipes, each using a number of spices, all are based upon the same 3 ingredients: salt, lemons, and lemon juice. I use the simplest of recipes so that I can better control the flavor of the final dish.

Here in the States, Meyer’s lemons are in season. It is said that these lemons are closest to those found in Morocco. Of course, if you cannot find Meyer lemons, any old lemon will work.

To begin, take 4, 5, or 6 (Meyer) lemons, depending upon the jar size, and scrub well. Place 1 tbsp of kosher salt into a clean jar with a tight-fitting lid. Remove no more than the tip from each end of the lemon. Beginning at one end, slice the lemon at least halfway down but no more than 3/4. Do not separate the halves. Turn the lemon and repeat the process, slicing it into quarters. Place a tbsp of kosher salt between the sections, covering the cut surfaces, before placing the lemon into the jar. Repeat the process with more lemons, stuffing the jar as best you can. When finished, add another tbsp of kosher salt on top. If there isn’t enough liquid to cover the lemons, add the juice of a fresh lemon to “top off” the jar. Cover the jar and place in a warm room, shaking daily, for one month. Use as the recipe requires.

Your preserved lemons will last indefinitely. The liquid can be replenished using fresh lemon juice, as required. The liquid can even be used in recipes, or, to help start your next batch of preserved lemons,

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It’s déjà vu all over again …

You may recall that in recent years, I’ve prepared honey mustard and ketchup at Christmas time, giving friends jars of the condiments as gifts, This year was no exception. Both are easy to make and so much better than anything that might be found on a grocer’s shelves. You can find the Honey Mustard recipe HERE, and the Ketchup recipe HERE.

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Coming soon to a monitor near you …

Slow-Cooker Mole Pork

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Grilled Octopus Salad

Buon Natale a Tutti!

No matter what you may do during the holidays, if you don’t embarrass the little ones, you ain’t doing it right!

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Well, it’s that time again. Time for the Feast of the 7 Fishes. Yes, I know I’ve been away for a while but I couldn’t let Christmas Eve pass without offering at least one suggestion for your Feast of the 7 Fishes.  Can  your guess what it is?

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That’s right, we’re grilling octopus. Now, there’s nothing particularly special about this dish. Once grilled, I prepared it in a salad much like Mom’s Calamari Salad. The reason for posting the recipe has little to do with the salad but everything to do with the preparation of the octopus.

To start, put away the copper pot; no need to boil water for dipping; find another use for those wine corks; bash something else against that rock in the garden; keep your cephalopod out of the freezer; and, save the salt rub for something with fewer legs. Instead, grab a pressure cooker and kiss those rubbery octopi good-bye.

In the past, I had my feet firmly planted in the “Cook ’em slow, cook ’em long” camp. Even then I was never sure if my octopus was going to be tender or chewing gum. And grilling? I gave up on that idea years ago. Well, not anymore! Cooking octopus now takes minutes, not hours, and the result is as close to perfection as I dared hope. Give it a try. You will not be disappointed.

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Grilled Octopus Salad Recipe

Ingredients

  • 2 lb (900 g) octopus, rinsed and cleaned (See Notes)
  • 1 lemon, divided
  • red bell pepper, diced
  • jalapeño pepper, diced
  • red onion, diced
  • extra virgin olive oil
  • lemon juice
  • fresh parsley, chopped
  • salt & pepper, to taste
  • Belgian endive (optional)

Directions

  1. Place the cleaned octopus and half the lemon into the pressure cooker and cover with water. Do not exceed the pot’s maximum content limit. Secure lid and heat over a med-high flame.
  2. Follow the manufacturer’s directions for use, maintaining high pressure for 15 minutes. (See Notes)
  3. Release the pot’s pressure completely, remove the lid, and allow the octopus to cool in the liquid. (See Notes)
  4. Meanwhile, gather the remaining ingredients and prepare.
  5. Once cooled, remove the octopus, drain, pat dry, and sever each tentacle at its base.
  6. If using the head, remove both eyes before chopping.
  7. If using the body, remove and discard the beak located at the very center where the 8 tentacles join before chopping the remainder.
  8. Lightly coat the pieces with olive oil.
  9. Heat the grill (pan) over high heat.
  10. Once hot, clean the grill grates before using an oil-soaked cloth to coat them.
  11. Place the octopus on to the grill (pan) and cook until the pieces begin to lightly char. Turn the pieces and continue cooking until evenly colored, Depending upon the grill’s heat and size of the octopus, this could take as few as 5 minutes total.
  12. Allow to cool before chopping into bite-sized pieces.
  13. Add all the ingredients into a bowl and gently toss.
  14. Either serve as-is or cover and refrigerate until dinnertime. Slice remaining half-lemon for garnish.

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Serving Suggestion

Although this can easily be served as one would any salad, serving it atop individual leaves of Belgian endive adds a bit of flair to the dish, perfect for the Feast.

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Notes

Safety features should prevent its opening but do not attempt to remove the lid of a pressure cooker until the pressure has been released fully.

Ask your fishmonger to clean the octopus. If you’re willing to tackle the job yourself, carefully remove the contents within the head. You can remove the beak now, or later as indicated in the recipe. Give it a good rinse and you’re set to go.

Cooking times may vary depending upon the size of the octopus. For example, I cook a 1 lb. octopus on high for 10 minutes, not 15 as indicated in the recipe.

Use as much or as little of the salad ingredients listed above according to your preferences.

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It’s déjà vu all over again …

If you’re planning to serve the Feast of Seven Fishes, you may be looking for suggestions to complete your menu. Click HERE to see earlier seafood posts that I’ve shared.

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Coming soon to a monitor near you …

Harissa-Braised Goat with Borlotti Beans

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One more thing …

Yes, I’m back. See you in the New Year!!!!!

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Panettone Pain Perdu and Bread Pudding

Panettone

Panettone is a sweetened bread from the Milan area that Italians enjoy throughout the holidays. Containing candied citrus and raisins/sultanas, a piece of panettone served with un caffè makes a great afternoon snack. Later, a slice of panettone with a glass of prosecco – or limoncello – is the perfect ending to any meal during this festive season. That’s not the only way to serve this tasty bread, however.

Over the years, I’ve used day-old panettone to make bread pudding and pain perdu (aka French toast, aka eggy bread). In fact, very often I’ll buy a couple of the loaves and place them directly into the freezer. Weeks later, I’ll retrieve one and treat myself to pain perdu on one morning, with some bread pudding on the next. I’m not much of a breakfast person but I really do enjoy “Panettone Week”. What’s not to love? Anyway, since I so often prepare the dishes back-to-back, and the pain perdu recipe is really quite simple, I’m going to share both in one post. I’ll start with Panettone Pain Perdu — for no other reason than I’m a sucker for recipes with an alliterative title.

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Panettone Pain Perdu

This recipe is pretty straight forward. I would caution you, however, from just slicing a panettone and diving in. Always cut and taste a slice before using it as the base for another recipe. First off, it’s delicious, so, why not? Secondly, not all panettone are created equal. Best to learn what flavors you’re dealing with before adding seasonings of any kind.

We’ve all made variations of this dish, so, there’s really no need to give it the “full recipe treatment.”  This dish is very much dependent upon your own taste.

Pre-heat your oven to 200˚ F (95˚ C).

First off, get your egg mixture together. I usually plan 1 large egg per slice of panettone. To that, I’ll add a couple of tablespoons of sour cream or Greek yogurt or cream or milk. Too Pain Perdu on the Griddlecomplicated? Grab that container of left-over eggnog and use it in place of some or all the egg mixture just described. Next, spice it up a bit. I like to grate a little nutmeg into the eggs/nog but have been known to add a little cinnamon, as well. Just be sure to taste the eggnog before adding any more spices. Depending upon how sweet your panettone is, you may want to add a little sugar to the mix, too. Now, give it a good whisk and set aside.

Place equal amounts of sliced strawberries – I’ve also used blueberries but any berry will do – and maple syrup in a small pan and heat over a medium heat. Once it begins to boil, reduce heat to a soft simmer and cook for about 5 minutes before turning the heat to very low to keep warm.

Now, for the panettone. You want thick slices, at least an inch-and-a-half (4 cm) thick. Panettone is filled with bits of candied fruit and they may cause thinner slices to fall apart during or after soaking.

PPP_ServedWhile you heat the griddle, frying or cast iron pan, or whatever cooking surface you intend to use, dip each piece of panettone into the eggs/nog. Be sure to evenly coat each side of every slice.  Melt a bit of butter on the cooking surface and reduce heat to medium before placing the now egg-soaked panettone into the pan. Cook until golden brown — about 5 to 8 minutes — before flipping to cook the other side. Cook for about 5 minutes more. Place on a platter and keep warm in the pre-heated oven while you cook the rest.

Serve garnished with powdered sugar (optional) and accompanied by a gravy boat filled with the warmed berry-laden syrup.

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For a different take on Panettone Pain Perdu, check out the recipes presented by blogging buddies BAM, of Bam’s Kitchen, and/or David, of Cocoa and Lavender. If you can, take a few minutes to check out each of these 2 wonderful blogs — but eat before you do. You’re gonna be mighty hungry if you don’t.

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Panettone Bread Pudding

Panettone Bread Pudding Preview

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Admittedly, this dish is a little more involved to prepare but don’t let that stop you, Panettone makes a wonderful bread pudding and who doesn’t love to start the day with a bit arancello-flavored sauce?

Ingredients

for the bread pudding

  • 16 oz (450 g) panettone, cut into 1 inch (2.5 cm) cubes
  • ½ c (100 g) dried cranberries
  • ½ c arancello + 1 additional tbsp — Grand Marnier may be substituted
  • 4 whole eggs
  • 3 egg yolks
  • ⅓ cup sugar
  • 2 cups heavy cream
  • 1 cup half-and-half
  • pinch of salt
  • ¼ tsp nutmeg
  • zest of 1 orange
  • butter cut into chunks

for the orange sauce

  • 1 stick (½ cup, 113 g) butter
  • ⅓ c sugar
  • arancello reserved after soaking the dried cranberries in Step 1 — ¼ to ⅓ cup
  • juice of 1 orange
  • ⅛ tsp salt
  • 1 egg, beaten

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panettone bread pudding pics

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Directions

  1. At least 30 minutes before you begin, combine the dried cranberries in a bowl with 1/2 cup of arancello. Once fully soaked and needed in the recipe, drain and be sure to reserve the excess arancello for use in the orange sauce – Step 15.
  2. Liberally butter a 9 X 13″ (23 X 33 cm) baking dish.
  3. In a large mixing bowl, add 1 tbsp arancello, the eggs, and sugar. Whisk to dissolve the sugar.
  4. To the same bowl, add the heavy cream, half-and-half, salt, nutmeg, and orange zest. Mix until fully combined.
  5. Spread an even layer of the cubed panettone into the prepared banking dish.
  6. Drain the cranberries, reserving the liquid for use in the orange sauce. Sprinkle the cranberries over the top of the bread cubes in the baking dish.
  7. Give the custard mixture one last whisking before pouring it over the contents of the baking dish.
  8. Cover the dish with foil and refrigerate for at least a couple of hours or overnight.
  9. Once the dish has rested, pre-heat the oven to 350˚ F (175˚ C).
  10. Remove the foil cover and place the baking dish in an even larger pan on the oven’s center rack.
  11. Pour hot water into the larger pan until it reaches halfway up the side of the baking dish. Do not allow any water to get into the baking dish.
  12. Tent the larger pan with foil. Cut a few holes in the foil to vent any steam that may develop.
  13. After 30 minutes, remove the foil tent.
  14. Continue to bake the pudding until the custard is set and the top is browned — about 30 to 45 minutes.
  15. Pull from the oven, remove from the water bath, cover with foil, and allow to rest for 15 minutes.
  16. While the pudding rests, prepare the orange sauce.
    1. In a small sauce pan over medium heat, add the butter, sugar, arancello, orange juice, and salt. Stir and heat until the sugar is melted and the sauce fully heated.
    2. In the bowl containing the beaten egg, stir the egg as a few tablespoons of the heated sauce is added. (This will temper the egg.)
    3. Once tempered, add the eggy mixture to the sauce, whisking all the while to prevent the egg becoming scrambled.
    4. Once fully incorporated, continue to whisk the sauce until it thickens — 2 to 3 minutes. Do not allow to boil.
  17. Bring the bread pudding to the table and drizzle a little of the orange sauce atop each serving.

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Panettone Bread Pudding 4

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Notes

As mentioned earlier, no need to make a batch of arancello. Grand Marnier, an orange-flavored liqueur, may be substituted. For those with children or avoiding alcohol, substitute fresh orange juice for the liquor.

Add 1/4 tsp almond extract if using dried cherries instead of the cranberries

Cooking times may vary depending upon the depth and overall size of the baking dish.

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It’s déjà vu all over again …

Eggs in Purgatory X

If you liked today’s eggy dishes, how about another? Although we call it Eggs in Purgatory, Uova in Purgatorio, a number of nationalities have their own version and name for the dish. In its simplest form, eggs are cooked in tomato sauce and served. Sound easy? That’s because it is. You can read all about it when you click HERE.

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Coming soon to a monitor near you …

Eggplant Lasagna - Preview

This Year’s Birthday Dinner: Eggplant Lasagna

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Dad’s Grilled Red Snapper

red-snapper-5

Those of you who follow me on Instagram know that I’ve been recently waylaid by a rather unfortunate run-in with a bit of black walnut-shell. In perhaps the most unkindest cut of all, the blow was delivered by one of my beloved post-Thanksgiving turkey sammiches. (I knew The Fates could be cruel but who knew they had a taste for irony, as well?) The resultant series of appointments meant that I’ve not been around WordPress very much of late. Although there’s more work to be done, I’m happy to say that the worst of the ordeal is now behind me. I’ll be back at 100% before you know it but, please, I’m begging you, no more jokes about whistling merry Christmas.

Neither of today’s dishes — I wouldn’t really call them recipes — are in any way complicated or difficult to prepare. Given my current situation, they are just what the dentists ordered. In my mind, however, both are closely tied to the upcoming holidays. The first, red snapper, was a favorite of my Dad. It’s also my last post before Christmas Eve and I’ve a tradition of offering a seafood dish for those preparing a Feast of the Seven Fishes.  The second dish shared today, roasted chestnuts, was the very last Mom served on the holidays.

I’ve wanted to post a red snapper recipe for some time but it’s a little complicated. You see, snapper is endangered depending upon where and how it’s harvested. If caught by hook and line in the Gulf of Mexico, it’s OK to purchase. Red snapper caught in the South Atlantic, however, should be avoided. Ruby snapper — its Hawaiian cousin — is OK to purchase. (Source: Monterey Bay Aquarium Seafood Watch). I’ve often seen red snapper for sale but, as a rule of thumb, if the monger cannot tell me where or how a fish is caught, I choose another fish or, in some cases, another monger. Over the years, I’ve passed up a lot of red snapper. That’s not so complicated. Well, stay with me.

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red-snapper-2

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Recently, my fish monger had fresh red snapper and I eagerly bought 2 fillets, one to be grilled that night and the second to be prepared the following night. See the opening photo? That’s  proof that I actually grilled red snapper. Unfortunately, it’s the only photo that I have because moments later my grill ran out of propane. I finished cooking the fillet on a grill pan.

That was a Friday 2 weeks ago. The following day, Saturday, we were hit with a snowstorm.(We’ve had snow on each of the past 3 weekends with more expected tomorrow.) I spent my day pushing the snow off of the walkways. For some reason, replacing my grill’s propane tank never crossed my mind — until dinner time. That’s when I made an executive decision. I wasn’t going anywhere and fired up the grill pan, instead.

Complications aside, this is about the easiest preparation for a dish that  I’ve ever posted. It’s not so much the fish but the memories that go along with it. Yes, it was  Dad’s favorite fish but he wanted it grilled. No matter the season, no matter the weather, if red snapper fillets were on the menu that night, Dad was at the barbecue getting the grill ready.

grandpas-barbecueAs I’ve mentioned in other posts, our barbecue was made of brick and built by Grandpa in the late1950s. Mention that barbecue and In my mind’s eye, I see Dad standing before it, preparing our main course.  Once, during a summer storm, Dad was wearing a trench coat over a pair of shorts, his bare legs extending beyond the coat’s hem. His right hand was tending our meal while his left hand struggled to maintain control of the wind-whipped umbrella. Now that’s dedication.

red-snapper-1Although I can’t say for certain what he was grilling on that foul weather day, it would be a pretty good bet to say that it was red snapper. That’s how much he enjoyed grilled red snapper fillets! I do, too, maybe not to that extent but I do enjoy red snapper when grilled.

The fish is easy enough to prepare. Season both sides of the fillet with salt & pepper before drizzling with olive oil. Light the grill and while it heats, place equal amounts of butter and lemon juice in a small sauce pan over low heat. Softly simmer the two while the fish cooks. Red snapper fillets flake easily so we, Dad and I, use(d) a fish basket to hold them in place on the grill. There’s nothing worse than watching part of your dinner fall between the spaces in your grill plates. Depending upon how hot your grill is, the fillets should cook in about  3 to 4 minutes for the first side and about 2 minutes for the other. Place the fish skin-side down to start. (See NOTES) Once finished, remove the fillets to a serving platter and drizzle with lemon butter sauce. Serve immediately with lemon wedges. See? Couldn’t be easier but oh, so very good!

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Since the red snapper dish was so simple to prepare, I thought I’d make this post a two-fer. Recently my Brother asked where my post for roasted chestnuts was located. Um … it wasn’t. I’d forgotten all about them. So, here’s another easy recipe that also means holiday to me.

On Thanksgiving, Christmas, and New Years Day, once the deserts had been served and the table cleared, while the adults dipped anise-flavored biscotti into their caffè and chatted, Mom would bring freshly roasted chestnuts, castagne, to the table. No matter how sated, everyone at that table managed to eat a few chestnuts, You see, much like the old Jell-O advert, there’s aways room for castagne.roasted-chestnuts-2016

Sometime that afternoon or early evening, Dad would use his penknife to slice an “X” in the rounded side of each chestnut. Later, they would be placed on a baking sheet which was then put into a 425˚ F pre-heated oven. After about 20 to 25 minutes, the chestnuts were removed and allowed to cool slightly before being served.

I wish I could be more precise but much depends upon how fresh the nuts are and whether all have been properly roasted. You see, a chestnut has a shell within a shell. We’re all familiar with the brown outer shell but the one on the inside will give you fits. It’s inedible, paper-thin, fuzzy, and can stick to the chestnut like glue. If your chestnut is roasted for tool long or too short, you can expect problems with that inner shell. Oh! There’s an added bonus to roasting them for too long: the chestnuts become rock-hard.

Now, there are those who par-boil their nuts before roasting but I’ve never tried that. Mom boiled a few and, once chopped, included them in her turkey stuffing. If I remember correctly, she didn’t fare any better with the boiled chestnuts than we did later that evening with them roasted. Problems aside, a few roasted chestnuts to end the meal are as much a part of my holiday feast memories as are those of the much-beloved platters of ravioli that began them.

Speaking of the holidays, we at the Bartolini kitchens wish you all a holiday season most memorable, with a new year filled with wonder and joy.

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Notes

The red snapper fillets can easily be prepared on a grill pan or under the broiler. In the first case, heat the grill pan as you would a barbecue. Cook the fish as if it were on a grill, skin-side down, for a few minutes before turning it over for about another 2 minutes. If you broil the fillets, place them skin-side down on an unheated broiler pan/tray about 4 inches under the heating element, They should be ready in about 4 minutes but keep a close eye on them. If you’ve used a broiler with seafood, you know exactly what I mean.

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It’s déjà vu all over again …

braised-eel

Tomorrow is Christmas Eve so why not take a look back at a dish traditionally served on that night? I’m talking about eels and though I only remember it being served once when I was very young, peering into a sink full of eels definitely left an impression. You can see how they’re prepared by clicking HERE.

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Coming soon to a monitor near you …

panettone-bread-pudding-1

Panettone: A Bread with Promise

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End of the Harvest Hot Pepper Relish (GF)

hot-pepper-relish-5

This was not the best year for my garden. You already know about my zucchini troubles but those were only the beginning. My tomato plants, as well as those of my neighbors, just didn’t do well. Yes, I harvested cherry tomatoes but nowhere near as many as I have in prior years. The San Marzano tomatoes were no bigger than 1/4 of their normal size, while the Brandywine didn’t even bloom until mid-August.  I gladly yanked them out of the ground during the 1st week of October.

On the other hand, my eggplants did far better than I ever imagined and I have trays of eggplant lasagna in my freezer to prove it. I picked the last of the eggplant on about Halloween and sadly cleared those plants from the bed.

Left standing were the chile/pepper plants. They, too, produced a great deal right up until the morning of November 11th, when everything was picked from that raised bed but I held off pulling them because there were still peppers ripening. That morning, I took stock of this season’s pickled pepper inventory. There would be no more pepper pickling this year. Great! Now, what?

Well, I did what most of us do under similar circumstances. I called upon Mr. Google. First, I checked to see whether green peppers would be as hot as fully ripened red peppers. I was swamped with every reply imaginable. Yes, green peppers are just as hot. No, they’re much more mild. They’re the same but red — no, make that green — are sweeter. The only response I didn’t see was that young peppers were inedible or, worse yet, poisonous. So, I went searching for a recipe.

I chose today’s recipe because it was so simple to prepare and, best of all, I already had all the ingredients. There would be no mad dash to the grocery today! So, here’s the relish recipe that I followed. To prepare the peppers, all I did was remove the top of each, leaving the seeds and ribs intact. I did nothing to limit the heat of the relish. The result? One spicy relish but not so hot to ruin your palate midway through the meal. Perfect.

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hot-pepper-relish-1

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Hot Pepper Relish

Ingredients

  • 3.5 lbs (1600 g) mix of cayennes, jalapeños, and cherry bomb peppers, tops trimmed and roughly chopped
  • 2 cups cider vinegar
  • 1 cup white vinegar
  • 2 tbsp light brown sugar
  • 1 tbsp granulated sugar
  • 1.5 tsp pickling salt
  • 3/4 tsp black peppercorns
  • 3/8 tsp yellow mustard seed
  • 3/8 tsp celery seed
  • 1 clove garlic, smashed

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hot-pepper-relish-3

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Directions

  1. Use a food processor to finely chop the peppers. (A knife may be used to dice them.)
  2. Add the remaining ingredients into a saucepan and bring to a boil before simmering for a few minutes. Lower heat to keep liquid warm.
  3. Fill clean, sterile jars with the chopped chile mixture.
  4. Remove the garlic before adding the hot liquid to each jar, filling to 1/2 inch (1.25 cm) from the top.
    • If you like, strain the liquid before using to fill the jars
  5. Seal each jar until “finger tight”. (See Notes).
  6. Place in a boiling water bath for 15 minutes. Start the timer after the water returns to the boil.
  7. Remove from the bath and place atop a clean kitchen towel away from drafts. Do not disturb for 24 hours.
  8. Store on a shelf in a cool, dark place. Use within 1 year. (See Notes)

Based on the recipe, “Hellish” Hot Pepper Relish, by BKLaRue.

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hot-pepper-relish-6

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Notes

When dealing Large quantities of peppers and chiles, be sure to wear rubber gloves and do not touch your face as long as you’re wearing them. If you choose not to wear gloves and absent-mindedly rub an eye, I guarantee you’ll wear them next time.

This recipe resulted in 4 pints of relish but can be easily adjusted to suit the amount of peppers on-hand. Just be sure to maintain the relative amounts of the vinegars, sugars, and salt. The rest of the spices can be changed to suit your own tastes.

When preserving in jars, it is very important to seal the jars but not too tightly. “Finger tight” means to fully tighten the jar and then loosen it just a bit to allow for the contents to expand during processing in the hot water bath. Failure to do this may result in shattered jars. (Been there.)

Relish that has been properly preserved will last up to a year on a dark, cool shelf. Refrigerate after opening, however, and use within a few weeks.

You needn’t preserve the relish. If you prefer, it can be prepared as described and then refrigerated rather than being further processed in hot water. Be aware that relish stored in the fridge will remain good for a few weeks and not a year like its preserved counterparts. On the plus side, relish stored in the fridge will retain its vibrant colors and crispness.

  • Hot Pepper Quick RelishOur weather was most unseasonably warm when I wrote this post so I did not pull my pepper/chile plants right away. In fact, they remained until after the first killing frost during the early morning hours of November 20th. As a result, I had another batch of peppers to pick from which I made 2 half-pints of relish, though neither was processed and preserved. Call them a “Quick Relish.”, if you like but, whatever the name, è finito!

If you find that a jar has not sealed properly during processing, just store it in the fridge and use as you would a jar that you’ve opened.

For information regarding canning/preserving, please refer to the USDA Principles of Home Canning guide.

For information on preserving virtually any/all vegetables, fruit, and berries, be sure to check out the Pick Your Own website.

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It’s déjà vu all over again …

honey-mustard-deja-vu

 

A few weeks ago, when I shared our recipe for Olio Santo, that post’s look back took you to our recipe for tomato ketchup. Well, with today’s recipe a relish, why not take a look back at one of the honey mustard recipes that I shared a couple of years ago? It’s a great little recipe and if you prepare gift baskets for the upcoming holidays, these 3 condiments make perfect additions to accompany the Olio Santo. You can see how we make honey mustard by clicking HERE.

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Coming soon to a monitor near you …

red-snapper-preview

Dad’s Red Snapper

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Sweet Potatoes au Gratin (GF)

Sweet Potatoes au Gratin 4

When I look at most of my holiday dinners,  many are of the meat and potato variety. (OK, there’s more likely to be pasta or polenta on the table but they do start with a “p” and that should qualify them.)  Up until several years ago, those potatoes were either mashed or baked au gratin. That’s when I decided enough with the plain potatoes. Sorry, Idaho. Bring on the sweet potatoes!

Initially, I made them as I would my potatoes au gratin: with milk, Swiss cheese, and a little butter. Over time, I swapped out some of the ingredients and in the process these potatoes earned a standing invite to my holiday tables.

The recipe below is the latest version. Earlier editions included  pancetta, bacon, garlic, and/or nutmeg. Although I liked each, the individual flavors worked better with normal potatoes, their flavors being a bit too much for the sweet potatoes. You may feel that way about the onions used here. If too much for your tastes, substitute diced shallots in their place.

One more thing to remember. Do not bring these potatoes from the oven directly to the table for serving. They really do need to sit for no fewer than 10 minutes — 15 is better — so that they set. You want to serve creamy potatoes not a runny mess.

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Sweet Potatoes au Gratin 3

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Sweet Potatoes au Gratin Recipe

Ingredients

  • butter or cooking spray
  • about 1,5 lbs. (680 g) sweet potatoes, peeled and sliced (See Notes)
  • 1 medium onion, thinly sliced
  • 5 to 6 oz (140 – 170 g) Gruyère cheese, grated  (Swiss, Fontina, or Emmental, among others, may be substituted)
  • 6 oz (118 ml) heavy cream
  • 3 tbsp arrowroot (flour or cornstarch may be substituted)
  • 1 tbsp butter, cut into 8 pieces
  • 1/4 c (25 g) grated Parmigiano Reggiano (Pecorino Romano may be substituted)
  • salt and pepper to taste

Directions

  1. Use cooking spray or a tab of butter to liberally grease an oven-proof baking dish.
  2. Make a slurry using 1/2 of the heavy cream and the arrowroot. Once thoroughly combined, add the remaining cream, stir, and set aside,
  3. Pre-heat oven to 375˚ F (190˚ C).
  4. Use 1/3 of the sliced sweet potatoes to create a layer covering the bottom of the baking dish,
  5. Cover that layer with 1/2 of the sliced onion.
  6. Season lightly with salt and pepper.
  7. Use 1/3 of the grated Gruyère to cover the onions and potatoes.
  8. Repeat steps 4, 5, and 6. using all the remaining onion in the process.
  9. Use the last of the sweet potatoes to cover the dish’s contents.
  10. Stir the cream slurry before pouring it evenly over the top of the dish.
  11. Cover the dish with the remaining Gruyère.
  12. Season lightly with salt and pepper.
  13. Dot the surface with the butter pieces.
  14. Sprinkle the grated Parmigiano Reggiano to evenly cover the entire dish.
  15. Bake in a pre-heated oven for 45 to 50 minutes or until the potatoes are nicely browned.
  16. Allow to rest at least 10 minutes before serving.

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sweet-potatoes-au-gratin-1

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Notes

I used a 9 inch (23 cm) square baking dish and the potatoes weren’t sliced too thinly. (.15 inches, 4 mm). More or less of the posted ingredients may be needed if the size of your baking dish differs appreciably from the one used here.

The recipe, as written, is gluten-free. If you haven’t arrowroot but wish to keep it GF, add an equal amount of cornstarch into the cream. Of course, if you and your guests have no issues with gluten, flour can be used as the thickening agent.

WIth its heavy cream, butter, and cheeses, this is not a low-calorie dish. (That’s why I only serve it on special occasions and holidays.) If you’re looking for something a little more waist and heart-friendly, hop on over to Fanny Reggiori’s blog, foodidies, where she recently posted a delicious, lighter sweet potato au gratin recipe. No matter the recipe you choose to prepare, you really cannot go wrong.

Since we’re talking healthy, which do you think is healthier, baking potatoes or sweet? Click HERE to find out. And if that kind of info floats you boat, go HERE to see a list of similar comparisons. Some of the results may surprise you.

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It’s déjà vu all over again …

standing-rib-roast-deja-vu

Since we’re talking holidays, here’s a look back at the method I use to prepare standing rib roast every New Year’s Day. You can catch a glimpse of one in the first photo of this post.) It’s easy to prepare but much depends upon aging the roast in your fridge before cooking it. Interested? You can learn all about it HERE.

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Coming soon to a monitor near you …

hot-pepper-relish-preview

Hot Pepper Relish

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