GORGONZOLA, ROSEMARY, & WALNUT CRACKERS

These are delicious crackers to serve with fruit. You can freeze the tightly wrapped log before baking. Remove from the freezer a couple of hours before baking.

½ cup walnut pieces

8 T unsalted butter softened

8 oz Gorgonzola cheese, softened

1 ½ cups all-purpose flour

2 t sea salt

1 t freshly ground black pepper

2 t minced fresh rosemary

1 egg beaten with 1 T water

Pour walnuts in a dry skillet and toast until lightly golden brown.

Place toasted walnuts in a food processor and process until finely chopped, but don't make walnut butter out of it.

Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cheese together until smooth. 

With the mixer on low speed, add the flour, salt, pepper, and rosemary. 

Mix for 1 minute.  

Alternatively, you can do this in a mixing bowl with a wooden spoon. 

Turn dough out onto a piece of wax paper. 

Roll into a 10-inch long log. 

Brush the log with the egg wash.

Spread the walnuts out and roll the log in the walnuts, pressing lightly. 

Wrap in plastic wrap and refrigerate for at least for 1 hour and up to 4 hours.

Preheat oven to 350 degrees F.

Cut the log into thin slices and place on an ungreased baking sheet.

Bake 20 to 22 minutes, until lightly brown.  

Cool and serve at room temperature with grapes and figs.

Makes about 12 to 15 crackers

TERESA LAPETINA GRECO - 'Big Mamma'

CHICKEN SCALLOPINI WITH MUSHROOMS

Chicken breasts and mushrooms in a wine sauce over spaghetti and...it's dinner in 30 minutes.

8 oz spaghetti

2 boneless chicken breasts, cut in half, lengthwise

Sea salt and freshly ground black pepper

½ cup all-purpose flour

3 T extra-light olive oil or avocado oil, divided

3 T unsalted butter, divided

2 cups sliced cremini mushrooms

2 cloves garlic, minced or pressed

1 cup white wine or dry white vermouth

½ cup chicken stock

Juice of ½ lemon

2 t capers, drained

¼ cup freshly grated Parmigiano-Reggiano cheese

Sea salt and freshly ground black pepper

1 T chopped parsley, for garnish

Place chicken between two sheets of plastic wrap on a plastic cutting board and gently pound with a mallet or rolling pin to an even thickness.

Season chicken on both sides with salt and pepper.

Place flour in a shallow bowl and dredge chicken in flour, shaking off excess.

Place dredged chicken back on the cutting board.

In a large skillet, over medium-high heat, add half of the olive oil and butter.

Brown chicken on both sides for about 4 minutes on each side.
Place chicken on a baking sheet and keep warm in a 225 degree F oven.

In the same skillet, over medium-high heat, add the rest of the olive oil and sauté the mushrooms until golden brown, about 10 to 12 minutes.

Add the garlic and sauté another minute.

Add the wine, chicken stock, and lemon juice and cook another couple of minutes.

Add the capers, the rest of the butter, and the Parmigiano cheese.

Season to taste with salt and pepper.

Meanwhile, boil spaghetti in salted water for 7 to 8 minutes.

Add drained spaghetti to 2 warm plates.

Top with chicken cutlets and spoon on the sauce and mushrooms.

Garnish with parsley and lemon slices.

Serves 2

ROASTED BRUSSELS SPROUTS WITH WALNUTS

When I was a child I didn't particularly like Brussels sprouts. Roasting them and adding walnuts or pine nuts, and Parmigiano cheese makes them so delicious. Brussels sprouts are one of the cruciferous disease fighting vegetables. Collards, broccoli, kale, and cabbage are also among cruciferous vegetables. They have powerful immune-boosting effects...so serve more of these vegetables with your meals!

½ cup chopped walnuts or pine nuts

2 lbs Brussels sprouts, trimmed and cut in half

2 cloves garlic, minced

4 shallots, chopped

2 T extra-light olive oil

Sea salt and freshly ground black pepper

Zest and juice of one lemon

¼ cup grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees F.

Place nuts on a baking sheet and toast in oven for about 4 to 5 minutes.

Do not let them burn.

In a large bowl, combine sprouts, garlic, shallots, and olive oil.

Season to taste with salt and pepper.

Remove nuts from oven and place in a small bowl.

Spoon the sprouts mixture onto the same baking sheet and bake for 30 to 35 minutes, stirring halfway through roasting time.

Remove from oven, add nuts, lemon zest, juice, and cheese.

Drizzle with a little more olive oil.

Spoon into a warm serving bowl and sprinkle with a little more cheese.

Serves 6 to 8

MARIE NOVIELLO (NOVELLO) & TERESA LAPETINA GRECO

Richmond, Virginia - early 1940s

BRANDON PAUL CASAZZA AND ANGELA MARIE CASAZZA - My kids

GRILLED FLAT IRON STEAK WITH WINE, SHALLOT, & MUSHROOM SAUCE

Flat iron steaks are an inexpensive and very flavorful cut of beef. It is also known as a butlers' steak or oyster blade steak. I paid a little over $14.00 (USD) for a 1.75 lb steak. 

1½ to 2 lb flatiron steak

2 T balsamic vinegar

2 cloves garlic, mince
1 T minced fresh rosemary leaves

1 T extra-light olive oil or avocado oil

2 T fresh lemon juice

Salt and freshly ground black pepper


Mix marinade ingredients together in a small bowl.

Trim off any silver skin or membrane from the steak if the butcher has not removed it.

Place steak in baking dish. 

Pour marinade ingredients over steak, cover and let marinate in the refrigerator for 2 hours. 

Turn the steak over after 1 hour.

You can also put the steak in a zippered plastic bag and place in a bowl in the refrigerator.

While steak is marinating, prepare the sauce.

Red Wine, Shallot, and Mushroom Sauce

8 oz cremini mushrooms, wiped clean, trimmed, and thinly sliced

2 T extra-light olive oil or avocado oil

1 large shallot, finely diced

½ t red pepper flakes (optional)

1 clove garlic, minced

1 T Dijon mustard

½ cup beef broth

1 T unsalted butter

1 T minced fresh rosemary

Salt and freshly ground black pepper

In a skillet, cook the mushrooms in the oil until lightly golden.

Add the shallot and sauté another 5 minutes.

Add the red pepper flakes and garlic, and sauté another minute.

Stir in the mustard, beef broth, butter, and rosemary.

Heat through and season to taste with salt and pepper.

Keep warm while grilling the steak.

If using a charcoal grill, prepare a pile of coals on one side of the grill.

Sear the steak over the hot coals for 2 minutes on each side.

Move to the cooler side of the grill and continue to cook for another 7 to 8 minutes.

Do not flip over again.

When done, place on a cutting board with a tent of aluminum foil for about 10 minutes.

Using a very sharp knife, cut steak diagonally (against the grain) into thin slices.

Serves 4