Saturday, November 9, 2019

CHICKEN CACCIATORE WITH ITALIAN SAUSAGES & OLIVES OVER POLENTA

Chicken Cacciatore is a hunter's stew. This is definitely one of my Go-To recipes. It is perfect for cold autumn or winter nights. It is definitely a heartier dish with the addition of Italian sausages. We had it one night and had it again for leftovers another weeknight.


4 Italian sausages, hot or sweet
1 T avocado oil
1 T unsalted butter
4 bone-in chicken pieces of your choice (I cut large chicken breasts in half)
Sea salt and freshly ground black pepper

8 to 10 small white or cremini mushrooms, wiped clean, trimmed and cut in half

1 medium yellow onion, cut in half and thinly sliced
1 red bell pepper, diced
3 cloves garlic, minced or pressed
½ cup dry red wine
1 28-oz can whole peeled Italian tomatoes, hand crushed
2 T tomato paste
1 T minced fresh rosemary leaves
½ t freeze-dried oregano or chopped fresh oregano
1 bay leaf
½ cup green olives, (I use regular Manzanilla olives stuffed with pimentos)
Sea salt and freshly ground pepper
Basil leaves, chopped, for garnish
Freshly grated Parmigiano-Reggiano cheese

In a large skillet fitted with a lid, cook the sausages for 5 to 7 minutes, per side over medium heat.
While sausages are cooking, dry chicken pieces with paper towels and season with salt and pepper.
Remove sausages from skillet and set aside on a large plastic cutting board.
Drain off most of the fat and add oil and butter.
Add the chicken pieces in two batches, skin side down. Cook chicken until golden brown on both sides, about 5 to 7 minutes per side. Set aside with sausages.

Add the mushrooms, onion, and bell pepper and sauté for about 5 minutes.
Add the garlic and sauté another minute.
Deglaze the pan with the red wine, scraping the bottom of the pan to remove the browned flavor bits.
Cook for another minute to reduce the wine slightly.
Add the crushed tomatoes, tomato paste, rosemary, oregano, and bay leaf.
Tuck the chicken pieces into the pan.
Cut the sausages into 3 pieces and tuck in the pan.

Cover and simmer slowly for 30 minutes.
Uncover, add the olives and simmer another 15 minutes to thicken the sauce.

Garnish with basil and serve with polenta, grated Parmigiano and a green salad. 


Serves 4 

Polenta for 4

3 cups water
3 cups chicken stock
1 t sea salt
1 ½ cups polenta or coarse yellow cornmeal
2 T unsalted butter
3 T freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper

In a medium saucepan, bring the water and chicken stock to a boil, then add the salt.


Add the polenta in a gentle stream, whisking as you pour.

Reduce heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat o the lowest setting and let simmer for about 15 minutes. stirring often to prevent from sticking
Remove from heat, add the butter and grated Parmigiano cheese.
Season to taste with salt and pepper, if needed.
Set aside to keep warm.

Serves 4

Thursday, August 29, 2019

EGGS IN PURGATORY WITH ARUGULA & PARMIGIANO

Eggs in purgatory is a traditional Italian-American breakfast dish. I added some arugula and shaved Parmigiano-Reggiano to make it even more delicious! Add a slice of toasted Italian bread and a cup of cappuccino for a perfect Sunday morning breakfast.


1 T avocado oil or extra-light olive oil
1 large clove garlic, pressed
½ t red pepper flakes
1 (24 oz) jar pureed and strained tomatoes (passata)
Sea salt and freshly ground black pepper
1 T minced basil

4 eggs
2 T grated Parmigiano-Reggiano cheese
2 bunches fresh arugula
Shaved Parmigiano-Reggiano cheese
Extra-virgin olive oil, for drizzling

In a saucepan, heat the oil over medium heat.
Add the garlic and red pepper flakes.
Sauté for 2 minutes, then add the pureed tomatoes.
Season with salt and pepper and simmer 15 minutes.

Meanwhile, preheat oven to 400 degrees F.

Stir the minced basil into the sauce and spoon some sauce into two small cast-iron skillets or two oven-proof baking dishes.

Nestle two eggs into the sauce in each skillet or baking dish.
Season with salt and pepper and sprinkle with Parmigiano.

Place on a baking sheet and bake in the oven for 8 to 10 minutes, or until eggs are cooked to your liking.

Add a handful of arugula to each skillet and a few shaved pieces of Parmigiano.
Drizzle with a little extra-virgin olive oil and serve.

Serves 2

* You will have extra tomato sauce for another breakfast or use for pizza.










Tuesday, August 27, 2019

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

My husband, son, daughter, and I lived in Chicago for 2 years. I always loved their Italian Beef Sandwiches. This is my version of this delicious sandwich. I roasted the bell peppers under the broiler for about 20 minutes, rotating the pan, after 10 minutes. You can buy roasted bell peppers in a jar. I think you will love my recipe for homemade Italian Giardiniera Salad (recipe on page 18). Make the Italian Giardiniera Salad at least two days before you make the sandwiches. Roast the beef the day before you make the sandwiches.




1 large onion, thinly sliced
3 lb rump or bottom round roast
1 t fresh or freeze-dried oregano
1 t garlic powder
½ t red pepper flakes
1 T extra-light olive oil or avocado oil
Sea salt and freshly ground black pepper
1 qt beef broth

Italian Giardiniera Salad (recipe, next post)
Roasted bell peppers, in a jar or your own roasted
Crusty Italian bread, cut into 6 to 8-inch lengths, and cut in half, lengthwise

Preheat oven to 350 degrees F.

Place sliced onion on the bottom of a roasting pan.
Place roast on top and season with oregano, garlic powder, and red pepper flakes.
Drizzle with olive oil and season to taste with salt and pepper.

Place in oven and roast for 45 minutes.
Pour beef broth in the bottom of the roasting pan and continue to roast for another 20 minutes.
The temperature of beef should register 130 F degrees for rare and 135 F degrees for medium-rare with an instant-read thermometer.

Remove from oven and place roast on a platter to cool.
Scrape up brown bits from the bottom of the pan and pour the beef broth through a strainer into a heatproof container. Let cool, then cover and refrigerate for 24 hours.
Place roast in a large container and refrigerate for 24 hours.

The next day that you want to make the sandwiches, remove roast and broth from the refrigerator.
Pour broth in a saucepan and heat to just below boiling; keep warm.

Thinly slice enough beef, for your sandwiches.

Using tongs, dip enough of the beef into the beef broth and then place on the bottom half of each sandwich.
Add a spoonful of giardiniera and a few roasted peppers.
Add top of bread and add a small bowl of the broth to each plate for dipping.



Wednesday, August 21, 2019

FRESH STRAWBERRY GELATO - Gelato alla Fragola

Tis' the season to get strawberries at your local farm stand or market. Once you bring your berries home, the key to keeping them fresh is to kill any spores on the berries. Put them in a bowl of 4 cups of cold water and ½ cup white vinegar. Let them soak for about 5 minutes. Place in a colander and rinse with water. Let them dry on a paper towel. Do this in batches if you have a lot of berries. 
Ice cream contains 15 to 20% butterfat. Gelato contains anywhere from 5 to 7% butterfat. These strawberries were so sweet, I only added ½ cup of sugar. You can add a little more if you prefer your gelato sweeter. The optional addition of pomegranate juice, adds a little more intense flavor and color.



2 pints (4 cups) fresh strawberries
2 cups whole milk
1 T cornstarch
½ to ¾ cup organic cane sugar or granulated sugar
3 T pomegranate juice (optional) 

Remove the stems and leaves from the strawberries and discard.
Cut the strawberries into two or three slices.
Add the strawberries into a blender and blend for a few seconds to chop up the strawberries.
Blend longer if you want a smoother gelato.

Make a slurry by mixing ¼ cup of the milk with the cornstarch.
Mix until the cornstarch is dissolved.

Heat the remaining milk in a saucepan with the sugar.
Just when the milk starts to boil, stir in the cornstarch mixture.
Lower heat and simmer very gently for 2 minutes, stirring constantly.

Remove from heat, let cool to room temperature, then stir in the strawberries and pomegranate juice, if using.

Pour into a covered container and refrigerate until completely chilled.
Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.
Transfer to a covered container and place in your freezer, until firm.

Makes about 3 cups






Wednesday, July 24, 2019

FIGS WITH GOAT CHEESE, ROSEMARY, & PROSCIUTTO DI PARMA

Ernest Novello (his Americanized name) had a fig tree in his backyard in Richmond, Virginia. I believe it kept him close in heart to his Italian heritage. Figs are the fruit of the Ficus tree and are an excellent source of dietary fiber and potassium. They also contain prebiotics which helps support the pre-existing good bacteria in the gut. Don't eat too many at one time due to their laxative effect. Figs should not be washed until ready to eat. The variety I used is called Brown Turkey. 


6 Brown Turkey figs, stems cut off and figs cut in half, lengthwise
4 oz log of goat cheese, room temperature
2 t fresh rosemary leaves, minced
Pinch of freshly ground black pepper
2 oz Prosciutto di Parma, thinly sliced
Extra-virgin olive oil, for drizzling

Place the figs, cut side up, on a work surface.
In a small bowl, mix together the goat cheese, minced rosemary leaves, and black pepper.
Using a small spoon, add a small amount on top of each cut side of the figs.

Tear small pieces of Prosciutto and place a little on top of the goat cheese.
Place figs on a serving platter and drizzle with a little extra-virgin olive oil.

You can serve immediately or refrigerate until ready to serve.
Let come to room temperature before serving.

Serves 4 to 6 as appetizers


MASCARPONE AND RASPBERRY ICE CREAM

When raspberries are in season, why not make ice cream with mascarpone cheese? If you love raspberries, you will love this ice cream.



4 large egg yolks
½ cup granulated sugar
½ cup mascarpone cheese
1 t pure vanilla extract
½ cups heavy cream or half-and-half
1 cup chopped fresh raspberries

Whisk together the egg yolks and sugar in a heat-proof bowl. Set over a saucepan of simmering water and whisk for about 5 minutes.

Place bowl in a sink with some cold water. 
Whisk for another 2 minutes to cool the mixture down.

Stir in the vanilla, cream or half-and-half, and the raspberries.

Pour into an ice cream maker and freeze according to manufacturer's directions.

Spoon into a covered container and place in your freezer for at least 2 hours before serving.

Serves 6

Tuesday, July 23, 2019

LEMON SORBET WITH PROSECCO - Sgroppino al Limone

Traditionally, sgroppino is a refreshing aperitif that is said to have originated in Venice, Italy and is served blended, but this is another way to serve it as a dessert. With the abundance of lemons on the Amalfi Coast, I think it could have been invented there. This is so refreshing on a warm summer evening.




1 cup chilled Prosecco
¼ cup chilled plain or lemon-flavored vodka 
Good-quality lemon sorbet

Fresh mint leaves


Pour ½ cup Prosecco into each champagne flute or Irish coffee glass. 
Equally, divide the limoncello and vodka into each flute or glass.
Add 2 to 3 scoops of lemon sorbet.

Top with mint and serve immediately.

Serves 2