DELMONICO POTATOES

Delmonico Potatoes originated in the famous Delmonico Hotel restaurant in lower Manhattan, New York City, in the mid 19th century. I serve these potatoes with Delmonico steaks and sautéed mushrooms.

5 medium Yukon gold potatoes, peeled and cut in half lengthwise

1 T avocado oil

½ medium yellow onion, finely chopped

2 cloves garlic, minced

2 T unsalted butter

1 T avocado oil
Salt and freshly ground black pepper
¼ t grated nutmeg

½ cup chicken stock or broth

¼ cup half-and-half

½ cup grated Parmigiano-Reggiano cheese

In a food processor, fitted with a coarse grater, grate the potatoes.

In a large skillet, sauté the onion in the tablespoon of oil until soft, about 5 minutes. 

Add the garlic and sauté another minute. 

Spoon into a bowl and set aside.

In the same skillet add the two tablespoons of butter and one tablespoon of avocado oil. Cook the potatoes over medium heat for about 10 minutes until a little golden.
Season to taste with salt and pepper.

Preheat oven to 400 degrees F.

Add the onion and garlic mixture to the potatoes and mix through. 

Add the nutmeg and chicken stock and cook another couple of minutes. 

Add the half-and-half and half of the grated cheese and mix through.

Pour into a shallow baking dish and sprinkle with the remaining grated cheese.

Bake for 20 to 25 minutes or until golden brown and bubbly. 

Serves 4 to 6

GRILLED DELMONICO STEAKS

Delmonico Steaks are grilled 1½ to 2-inch rib-eye steaks. Don't marinade the steaks for more than 20 minutes because the bourbon will cook the steaks. You don't have to go to Delmonico's Restaurant in New York City to have their famous steak and my version of Delmonico Potatoes. To test steaks for doneness, use an instant-read thermometer.
Rare - 125-130 F
Medium-rare - 130-140 F
Medium - 140-150 F
Medium well - 150-155 degrees F

2 (6-8 oz) bone-in or boneless rib-eye steaks

Marinade for Steaks

3 T bourbon

1 clove garlic, minced or pressed
1 T extra-light olive oil or avocado oil

1 T honey

2 t Worcestershire sauce

Sea salt and freshly ground black pepper

Mix marinade ingredients together in a small bowl.

Place steaks in a shallow bowl, fitted with a top.

Pour marinade ingredients over steaks and let marinade on your counter top for 20 minutes.

Turn the steaks over after 10 minutes.

Herb Butter

½ stick unsalted butter softened

½ t minced chives

½ t minced parsley

½ t minced thyme

¼ t minced rosemary

1 T minced shallot

Sea salt and freshly ground black pepper

Place all of the herb butter ingredients in a small bowl and mix thoroughly.

Place on wax paper in a row and roll into a log, twisting the ends closed.

Refrigerate until ready to use and then cut a pat for each steak.

You can do this in the morning or a couple of days before you grill the steaks.

The butter also freezes well for future use.

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

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

Move them to the cooler side of the grill and continue to cook for another 10 to 12 minutes.

Do not flip over again.

When done, place on a platter and cover with aluminum foil for about 5 minutes.

Place the steaks on plates and pour the accumulated juices over each.

Add a pat of Herb Butter on top of each steak and serve.

Serves 2 to 4 (if thickly sliced into pieces)

ASPARAGUS, MUSHROOM, & CHEESE FRITTATA

If you would like to add a few breakfast sausage links to the frittata. Cook the sausages until done then cut into small pieces and add to the egg mixture. This frittata will serve 4 people. Add a fruit salad and toast and you have a complete breakfast.

10 asparagus, ends trimmed off and cut into 2-inch pieces

1 T extra-light olive oil or avocado oil

8 cremini or white mushrooms, cleaned and sliced

2 shallots, diced

½ red bell pepper, diced

8 eggs

½ cup chopped basil

½ cup grated asiago cheese

½ cup grated Parmigiano Reggiano cheese

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In a non-stick skillet, add ½ cup water and blanch the asparagus pieces for 3 minutes.

Remove with a slotted spoon to a large bowl and set aside.

Pour out the water and add the oil to the skillet.

Cook the mushrooms over medium heat until golden brown.

Add the shallots and bell pepper and cook another 3 to 4 minutes.
Turn off heat and set skillet aside.

Meanwhile, in a large bowl, whisk the eggs, then stir in the basil, grated cheeses, and asparagus.

Season to taste with salt and pepper.

Pour the egg mixture into the skillet with the mushroom mixture.

Place the skillet into the oven and bake until golden brown, about 30 minutes.

Cut into wedges and serve.

ITALIAN ANISETTE COOKIES

My husband's grandmother, Elisabeth Greco Noviello, always made these cookies at Christmas time. She colored the icing and formed the cookie dough into circles and 'S' shapes. I like the simple ball shapes with white icing and red and green sprinkles. My husband said it brings back his childhood when he smells them baking.

¾ cup unsalted butter, room temperature

1 ¼ cups granulated sugar

1 t anise flavoring

1 t lemon zest

½ t salt

3 large egg yolks

1 large whole egg

3 cups all-purpose flour

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. 

Beat on medium speed until light and fluffy, about 2 minutes. 

Beat in anise, lemon zest, and salt. 

Add yolks and whole egg, one at a time, beating well after each addition.

Reduce speed to low and add flour, 1 cup at a time, beating until fully combined.

Refrigerate at least 30 minutes.

Preheat oven to 350 degrees F.

Roll dough into 1-inch balls.

Transfer to a cookie sheet. 

Repeat with remaining dough. 

Bake until firm and lightly golden, 12 to 14 minutes. 

Transfer to a cool cookies sheet fitted with a wire rack to cool.  

Place a wire rack on the baking sheets to catch any icing drips.

Royal Icing

2 cups confectioners’ sugar

1 egg white

1 to 2 T milk

1 t anise flavoring

Red and green sprinkles

In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients on low speed until smooth. 

You can also do this in a bowl using a wire whisk.

Dip cooled cookies into icing and add sprinkles while icing is still soft.

Let icing harden and then store in an airtight container.

Makes about 6 dozen cookies

LINGUINE WITH SPICY SHRIMP & CALAMARI SAUCE

My husband's favorite meal is pasta with seafood in a tomato sauce. This dish is somewhat spicy but you can adjust the heat by the amount of red pepper flakes you add. 

½ lb linguine
2 T extra-light olive oil or avocado oil

3 cloves garlic, thinly sliced

1 t red pepper flakes

½ t freeze-dried or dried oregano

3 14-oz cans cherry tomatoes in sauce

½ cup white wine

1 lb large shrimp, peeled and deveined

8 oz medium calamari, cleaned

1 bunch Italian parsley, stems removed and chopped

Sea salt and freshly ground black pepper

Freshly grated Parmigiano-Reggiano cheese

Extra-virgin olive oil for drizzling

In a large skillet that will hold the pasta and the sauce, add the oil.

Over medium heat, sauté the garlic with the red pepper flakes for a minute.

Add the oregano, cherry tomatoes, and wine and simmer 15 minutes.

Meanwhile, boil the linguine in salted water until al dente, about 6 to 7 minutes.

Save a little of the pasta boiling water.

Add the shrimp and calamari to the tomato sauce and simmer 5 minutes.

Add the parsley and about ¼ cup of the pasta cooking water.

Season to taste with salt and pepper.

Add the drained pasta and mix to combine.

Serve with freshly grated Parmigiano-Reggiano cheese, if desired.

Serves 2

CANNELLINI BEANS WITH SWISS CHARD

Cannellini beans are popular in Central and Southern Italy, especially in Tuscany. They are an excellent source of iron, magnesium, folate, and a good source of protein. You can also serve this over pasta, rice, or polenta.

1 t extra-light olive oil

2 oz pancetta, finely diced

1 medium yellow onion, finely diced

3 cloves garlic, sliced

¼ cup oil-packed sun-dried tomatoes, drained and finely diced (optional)

½ t red pepper flakes

2 large bunches Swiss chard or baby kale, stems removed and chopped

½ cup chicken stock or broth

2 (14 oz) cans cannellini beans, rinsed and drained

Salt and freshly ground black pepper

Extra virgin olive oil, for finishing

Grated Pecorino Romano cheese

In a large skillet, sauté the pancetta in the oil until crisp. 

Add the onion and sauté another 5 minutes.

Add the garlic, sun dried tomatoes, and red pepper flakes.

Sauté a couple more minutes. 

Add the chard and chicken stock or broth and simmer about 5 minutes.

Add the beans and season with salt and pepper.

Simmer another few minutes, to heat through.

Transfer to a serving platter or 4 warmed plates.

Drizzle with a little extra-virgin olive oil and add a little grated Pecorino Romano cheese.

Serves 4 as an entrée or 6 as a side dish (contorno).