BREAKFAST BRUSCHETTE

Several years ago in California, I had a delicious breakfast bruschetta. I decided to make it a little differently by adding sundried tomatoes and pesto. Bruschetta is singular and bruschette is plural. This is definitely more than one bruschetta. This serves two hungry people. Just add a bowl of cut-up fruit and this is a completely satisfying breakfast.

4 slices Italian bread, toasted

4 T plain goat cheese, room temperature

4 large eggs, scrambled

Salt and finely ground black pepper

2 T snipped chives

4 T sundried tomatoes in oil, minced

4 T pesto

4 large leaves basil, rolled up and thinly sliced

Spread goat cheese on warm toasted bread slices. 

Top with scrambled eggs. 

Season eggs with salt and pepper.

Sprinkle on some chives.

Add a tablespoon of sundried tomatoes.

Add a tablespoon of pesto and top with a few strips of basil.

Serves 2

ROSE BIGGIO

Rose Biggio married Paul Casazza on 17 Feb 1912 in Manhattan, New York City. 

She was 18 and he was 22.

ROASTED CHICKEN STUFFED WITH ITALIAN SAUSAGE, CANNELLINI BEANS & SUN-DRIED TOMATOES

This is a chicken cornucopia, overflowing with Italian sausage, cannellini beans, sun-dried tomatoes, and oregano. The stuffing is more than the chicken will hold, so put the excess into a small cast-iron skillet, and bake with chicken for 45 minutes. Molto delizioso!

1 t extra-light olive oil or avocado oil

2 links of Italian sausage, removed from casings

½ small yellow onion, diced

1 clove garlic, mashed

½ cup diced sun-dried tomatoes

½ (14-oz) cannellini beans, rinsed and drained

2 t fresh oregano leaves

1 whole (organic, if possible) roasting chicken (3 ½ to 4 lbs)

Zest and Juice of 1 lemon, divided

1 T extra-light olive oil or avocado oil

2 t paprika

Sea salt & freshly ground black pepper

1 cup white wine

1 cup chicken stock

2 sprigs of fresh thyme

Fresh oregano sprigs, for garnish

Heat oil in a large cast-iron skillet over medium-high heat. 

Add the sausage and cook until brown, while breaking up with a wooden spoon, about 10 minutes.

Add onion, garlic, sun-dried tomatoes, beans, and oregano.

Season to taste with salt and pepper.

Reduce heat to medium-low and cook another 5 minutes.

Add zest and juice of ½ lemon and mix to combine.

Remove from heat and spoon into a bowl and set aside to cool slightly.

Preheat oven to 375 degrees F.

Place chicken in a roasting pan or large cast-iron skillet.

Spoon most of the stuffing into the chicken cavity.

Spoon the rest of the stuffing into a small cast-iron skillet, cover with parchment-lined aluminum foil and bake for 45 minutes.

Tie legs together with butchers’ twine to keep stuffing inside the chicken cavity.

Rub oil on the surface of chicken and season with the rest of the lemon zest, paprika, salt, and pepper.

Pour wine and chicken stock into the bottom of the pan and add the thyme sprigs.

Cover with parchment-lined aluminum foil and bake for 45 minutes.

Remove foil and roast another 45 minutes.

Remove butchers' twine from chicken legs and place chicken with stuffing on a platter and garnish with oregano.

Spoon the extra stuffing onto platter below the cavity.

Cover, loosely with the aluminum foil while making gravy.

Squeeze juice of second lemon half into roasting pan and heat the pan juices on the stovetop for a couple of minutes.

Strain through a fine mesh strainer and pour into a gravy boat to serve with chicken. 

Serve with a green salad or green vegetable and crusty bread.

Serves 4

MEDITERRANEAN CHICKEN WITH PRUNES, APRICOTS, & OLIVES

The Mediterranean diet is a heart-healthy eating plan that your whole family will enjoy. Serve the chicken with wild rice or roasted sweet potatoes and a green salad. This is a perfect autumn dinner.

LEE'S KITCHEN TIPS:

If you don't have balsamic vinegar in your pantry, mix together, 2 tablespoons molasses or brown sugar, 2 tablespoons soy sauce, and 2 tablespoons lemon juice.

4 bone-in chicken breasts, cut in half

4 small chicken legs with thighs

½ cup balsamic vinegar

1 whole lemon, cut into 8 wedges

4 cloves garlic, minced

1 T minced fresh rosemary

2 t fresh or freeze-dried oregano

2 t fresh or freeze-dried basil

½ t red pepper flakes
Sea salt and freshly ground black pepper

¼ cup extra-light olive oil or avocado oil

1 cup dry white wine

½ cup stuffed Manzanilla olives

½ cup Italian black olives, pitted

¼ cup capers, drained

2 medium onions, cut into small wedges

1 cup dried apricots

1 cup dried plums (prunes)

Lemon slices, for garnish

Preheat oven to 375 degrees F.

Place the chicken in a large heavy baking pan. Do not crowd the chicken.

Brush the chicken with balsamic vinegar.

Squeeze the juice from 3 lemon wedges over the chicken.

Tuck in the rest of the wedges around the chicken.

Place the garlic, rosemary, oregano, basil, and red pepper flakes in a small bowl. 
Season to taste with salt and pepper.
Mix together and evenly sprinkle over the chicken.

Drizzle the chicken with oil, pour wine around chicken, and bake for 40 minutes.

After 40 minutes, remove from oven and reduce temperature to 350 degrees F.

Sprinkle the olives, capers, onions, apricots, and prunes around the chicken.

Baste with pan juices and continue to bake for another 30 minutes, until chicken is a deep golden brown.

Transfer all of the ingredients to a warm baking pan or dish to take to the table.

Pour the pan juices over and tuck in a few lemon slices.

Serves 6

CHOCOLATE, ESPRESSO, & BRANDY SYLLABUB

Syllabub is a mousse-like dessert popular in Europe in the 17th through the 19th centuries.  One of the earliest written recipes for syllabub dates back to 1655 in the book "The Compleat Cook" by a British author.  The dessert is made with wine, cider, or brandy.  I added espresso to give it an Italian flavor and chocolate. . .because it made it even more delicious!

½ cup hot espresso
¼ cup dark chocolate or semi-sweet chocolate chips  

½ cup granulated or light brown sugar

½ cup brandy  
Grated zest of 1 orange

2 cups heavy whipping cream

Orange zest strips, for garnish

In a small bowl, combine the hot espresso, chocolate, sugar, orange zest, and brandy.

Stir well, cover with plastic wrap and let sit on the counter until cool.

When espresso mixture is cool, pour heavy cream into a large bowl and whip until medium-firm peaks form.

Spoon out about ½ cup of the whipped cream into another bowl, to use for garnish.

Slowly mix the coffee mixture into the large bowl of whipped cream.

Spoon into glasses and refrigerate until well chilled.

Top with a dollop of whipped cream and orange zest strips.

Serves 4 to 6 (depending upon the size of your serving glasses)

AMALFI COAST LEMON-VANILLA GELATO - Limone Gelato alla Vaniglia

In my cookbook, I have two recipes for Sicilian Gelato. Sicilians use cornstarch as a stabilizer instead of egg yolks. This gelato reminds me of the lemony flavors of the beautiful Amalfi Coast.

Turn off or stop churning your ice cream maker before it gets to the thickness of ice cream. Scoop into a container and freeze until ready to serve. Before serving, take the container of gelato out of the freezer and let sit on your counter for 15 minutes. This softens the gelato to the consistency of gelato in Italy. Gelato is ideally served with a gelato spatula instead of an ice cream scoop.

3 cups whole milk

1 small vanilla bean, split lengthwise and scraped

Peel from 2 organic lemons or carefully washed lemons

4 egg yolks

¾ cup granulated sugar

In a medium saucepan, bring 2 cups of the milk, lemon peel, and vanilla bean to a simmer. 

Turn off heat and let sit.

In a small bowl, whisk the egg yolks along with the remaining 1 cup of milk and sugar.

A little at a time, stir into the hot milk mixture.  

Return the pan to heat and slowly simmer, whisking until mixture thickens slightly about 3 to 5 minutes.

Let cool for 30 minutes, then pour through a fine mesh strainer into a covered container and refrigerate until completely chilled.

When cold, pour into a gelato or ice cream maker and freeze according to manufacturer’s instructions.

Another Serving Idea:
To serve as affogato "drowned in coffee".

Put a scoop of gelato in a cup or small glass. Add one or two shots of espresso and enjoy!

AFFOGATO