Friday, September 25, 2015


Saturday, September 12, 2015


Wedding Day - 26 October 1919, Portsmouth, Virginia

Friday, September 4, 2015


Whenever I make a Stromboli, I think about Stumpo’s Italian Grill in Cape May, NJ. Stumpo’s has since closed but a family member, Rosemary Stumpo, still runs a B&B in Cape May, called the Delsea. We stayed there several times in the 1980s.
Stromboli originated in the Philadelphia area and is filled with meats, peppers, mozzarella, provolone, and Parmigiano cheeses. 
Tomato sauce should be in the stuffing and on the side.
Calzone originated in Naples, Italy and is filled with meats and ricotta cheese. Tomato sauce is served on the side.

1 cup luke-warm water
2 t active dry yeast
1 T extra-light olive oil
3 cups all-purpose flour
1 t sea salt

In a large bowl, combine the water and yeast.
Set aside until the mixture is foamy, about 10 minutes.
Add the oil and half of the flour and stir to combine.
Add the rest of the flour and salt and mix well.
Turn out onto a floured surface and knead until smooth.
Place the dough in a large oiled bowl, turning over to oil the top.
Cover with plastic wrap and set aside in a warm place until doubled in size, about 1½ hours.
Punch down the dough and place on a 13-by-18-inch baking sheet.
Let rest for 10 minutes, then roll and stretch the dough to cover the entire baking sheet.

1 Italian sausage, removed from casing
½ green bell pepper, thinly sliced
½ yellow or orange bell pepper, thinly sliced
¼ medium onion, thinly sliced
Tomato sauce, already prepared
4 oz provolone cheese, sliced
3 oz capicola ham, sliced
3 oz Genoa salami, sliced
4 oz mozzarella cheese, sliced
2 T grated Parmigiano-Reggiano cheese

While the dough is resting, cook the sausage in a little extra-light olive oil until no longer pink.
Add the peppers and onion and slowly cook until soft, about 10 minutes.
Spread about ½ cup of the tomato sauce on the dough, leaving a 1-inch border.
Add the sausage mixture and layer on the provolone, ham, salami, and mozzarella.
Sprinkle with Parmigiano.
Roll the dough into a long cylinder, with the seam on the bottom.
Let rest on the baking sheet for about 20 minutes, to rise.

Preheat oven to 375 degrees F.

Cut a few slits on the top and sprinkle with cheese.
Bake until golden on top, about 20 to 25 minutes.
Remove from oven and let rest for 5 minutes.
Slice thickly and serve with some tomato sauce on the side.

Serves 2 to 4