Stuffed Artichokes, Columbus Day & National Italian-American Heritage Month

Every year the United States President signs an executive order declaring October as “National Italian-American Heritage Month.” This is a perfect time to enjoy the festivities surrounding Columbus Day and to recognize the many achievements, contributions, culture, history, and food, of  Americans of Italian descent. There were over 5.4 million Italians that immigrated to the United States between 1820 and 1992. Today there are over 26 million Italian Americans living in the United States. This makes them the fifth largest ethnic group. The new World was named “America” for Amerigo Vespucci (1451-1512), the Florentine explorer and geographer who was a friend to Columbus.

The first recorded celebration of Columbus Day in the United States took place in New York City, on October 12, 1792, when a group known as the Columbian Order held a parade to celebrate the 300th anniversary of the landing of Columbus. In 1866, following the start of Italian immigration to the U.S., another parade was held in New York City, this time by the Italians celebrating their link with American history. In 1937, President Franklin D. Roosevelt declared October 12, Columbus Day, as a national holiday. In 1971 the US Congress voted to move the official celebration of Columbus Day to the second Monday in October, which now is a federal holiday.

On August 3, 1492, Christopher Columbus, a sailor from Genoa, Italy, and the 88 members of his crew, plus their families, attended mass in the Church of St. George the Martyr. They prayed for a safe voyage. Leaving the church they boarded their three ships, the Nina, the Pinta, and the Santa Maria, which was Columbus’ flagship, and began their voyage to the East Indies. October 12, is also celebrated in Spain, the country which sent Columbus on his famous voyage and whose Queen, Isabella of Castile, provided the financing (money came from the Queen’s personal funds not the national treasury) for his expedition. In Spain, the holiday is known as Hispanic Day, and it is celebrated with a huge parade in Madrid. In New York City, they celebrate with an annual parade which is also broadcasted internationally to Italy. While it is a nationally recognized holiday, not everyone is quick to participate in the festivities. Many people are insisting that it is not fair to celebrate a “discovery” that already had inhabitants, the Native Americans and therefore some states celebrate the holiday by a different name.　

　
The arrival of Europeans in the Americas was without a doubt one of the most important events in modern history, including food history. Many foods that were native to the Americas were brought to Europe and even more European products were brought back to America. Many Americans, especially Italian-Americans, celebrate Columbus Day with food. Food from Italy and many other countries are highlighted at parades and celebrations. In honor of the meal that Christopher Columbus must have eaten on the sail to the Americas, people cook a typical seamen’s dinner. That meal consisted of fish, potatoes, beef, cheese and a variety of other foods such as rice, dried fruits and legumes.

Italy- Late 1800's
(hard to see, click on photo)
My great-great-grandparents
Vincent & Josphine Puzelli
on my mom's side

Even though it must have been a good meal for them on the sea, it just doesn’t sound Italian enough for me. Were was the lasagna, meatballs, pasta, and we can’t forget Italian cookies and desserts? Well, I am not at sea, but I do have a wonderful recipe of the week for you and it is called “Stuffed Italian Artichokes.” I know, you must be saying, I don’t like them, you are wrong! Until you have tried my mom’s recipe made with spices, cheese, and bread crumbs all tucked together inside the leaves of this wonderful little green vegetable and then baked with a crispy top, you really haven’t tasted anything like this before! Now, that’s Italian! So in honor of my Italian-American Heritage and Columbus Day, have fun, celebrate and eat something Italian.

"Buon Appetito!”

"Stuffed Italian Artichokes"

Ingredients:
6 medium artichokes
1 1/4 cups of bread crumbs (plain)
1/2 cup of grated Pecorino-Romano cheese
1/2 cup of fresh chopped parsley
2 teaspoons of minced garlic (fresh or jar)
3/4 teaspoon of salt & freshly ground pepper to taste
1/3 cup of olive oil or vegetable oil

Directions:
Cut off stem and ¾ off the top of artichoke. Then remove some of the outer leaves at the bottom. Use scissors to clip off top of side leaves. (that removes the sticky point on each leaf) Then wash in deep bowl. Fill large pot with water and boil. Place the artichokes in pot carefully and lower heat to medium for about 7 minutes. Fork test bottom of artichoke for tenderness. If fork goes in and out easily, they are done. Next drain and run cold water on artichokes let them sit and cool off. While they are cooling down, mix the bread crumbs, parsley, minced garlic, grated cheese and a sprinkle of salt with pepper. Mix in a little oil with hands. When it feels like a sandy consistency then you are ready to fill. Gently spread the leaves a little apart and sprinkle some of the bread crumb mixture between each of the leaves. Place the now stuffed artichokes in a glass Pyrex baking dish. (7x11x1.5) Drizzle a small amount of oil on top of each artichoke. Put a small amount of water in bottom of pan about ¼ inch deep. Bake for about 25-30 minutes at 350° The top should be a little browned and crispy, when they are ready to eat.


　
Till Next Time…….
　
Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved
　
　
　　

October is National Pretzel Month!

Who doesn’t love pretzels? Can you believe that October is National Pretzel Month? Pretzels come in so many varieties, sticks, loops, long, short, braids, hard, soft, thin and thick. Hard pretzels originated in the United States in 1850 at the Sturgis Bakery in Lititz, Pennsylvania. In Europe, snack pretzels are sprinkled with salt, sesame and poppy seeds, or with cheese. In the U.S., they come in a variety of flavors and with different coatings, such as yogurt, chocolate, strawberry, cheese, mustard, nuts, sugar glazes and many others. Pretzels can be crumbled and used as a topping for ice cream, which eventually led to the development of an ice cream cone tasting like a pretzel.


Italian Taralli


A pretzel is known by different names in other countries. In Germany, pretzels are called Brezel, in Polish it is known as Precel, the Norwegian and the Danish people call it Kringle, and the French, Spanish, and the Italians call it Pretzel, Bretzel, or Brezel. In Italy, the Taralli is an Italian snack food that is similar in texture to a pretzel. Taralli can either be sweet or savory. Sometimes they are glazed with sugar, may be flavored with onion, garlic, seeds, pepper, fennel, or just salt. The sweet and plain Taralli are often dunked in wine. The Taralli shape are classically formed into small rings or ovals. They are boiled then baked, or deep fried.

 Most people agree that the pretzels were invented by monks and have a Christian background. According to history, in 610 AD, an Italian monk invented pretzels as a reward to children who learned their prayers. He called the strips of baked dough, folded to resemble arms crossing the chest, ’pretiola’. (little rewards) However, there is no source cited to back up these details. Another source locates the invention in a monastery in southern France. In Germany there are stories that pretzels were the invention of their bakers. In Greece, a ringed bread, derived from communion bread used in monasteries a thousand years ago, may also be related to the invention of the looped pretzel.

Within the Catholic church, pretzels were regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water could be eaten during Lent, when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter. As time passed, pretzels became associated with both Lent and Easter.

In the 19th century, southern German and Swiss German immigrants introduced the pretzel to North America. These immigrants became known as the Pennsylvania Dutch. Many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel‘s popularity spread. In the 20th century, soft pretzels became extremely popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York, became famous for their soft pretzels. With increased popularity due to mass production, pretzels were distributed at schools, grocery stores, movie theaters, sports stadiums, arenas, and street vendors selling pretzels on street corners in wooden glass enclosed cases.


From left: my aunt Sophie, my Mom, my son Paul,
myself, & my brother Chris, in N.Y.C. 


As a young child, I remember when I would go to N.Y.C. with my family, the hot soft pretzels were always a treat. We would be walking along 5th Ave, near all the famous department stores, like Macy’s and Lord & Taylor, and low and behold we would see one, a vendor selling hot soft pretzels on the corner. You could smell the baked dough and the mustard as you were getting closer to the stand that sold them. It was wrapped in waxed paper and placed in a brown paper bag. To me, the best time to eat them was in the winter when the weather was cold outside. The hot bag filled with pretzels would warm your hands. Then as we continued walking, I would pull apart a piece of the hot pretzel and leave the rest in the bag to keep warm. All the salt would be the first thing that I would lick off. The hot soft dough would just melt in your mouth and it always seemed to warm up your stomach. At that time you could get 3 pretzels for $1.00, and what would be left, was an empty bag with some salt crystals left at the bottom. What a delicious memory to have with my family.

NYC Pretzel Vendor

Today, Pennsylvania is the center of the American pretzel production for the hard crispy and the soft bread types of pretzels. Pennsylvania with its large German background produces 80% of the nation’s pretzels. In 1963 the largest pretzel of it’s time weighing 40 pounds and measuring 5 feet across was baked by Joseph Nacchio of the Federal Pretzel Baking Company. In 1993 the Pretzel Museum opened in Philadelphia, operated by the Nacchio family.

My recipe this week is called “Home Made Soft Pretzels” I have made these before and I usually have my family knocking on my door, for more. The soft dough, is so light and the honey butter mix melted on the top of each pretzel reminds me that I’m back on the corner of 5th Ave, reliving my childhood all over again. Memories never tasted so good. So enjoy, whether you like the sticks, chocolate covered or the big soft ones with mustard on top, celebrate pretzels with a bag today.

“Home Made Soft Pretzels”

Total Time: 1 hr 55 minutes
Prep: 25 minutes
Yield: 4 to 6 servings



Ingredients:
2 tablespoons yeast
2 cups of warm water
6 cups all-purpose unbleached flour
1 tablespoon of salt
2 tablespoons of sugar
1 /4 cup of honey
3 eggs beaten
Honey Butter Mix ( recipe follows)
Kosher salt, for sprinkling

“Honey Butter Mix”
1 /2 cup of melted butter
1/ 4 cup of honey
In a small bowl combine melted butter and honey

Directions:
Preheat oven to 425 degrees F.
In a large bowl, combine the yeast and warm water, allow to sit for 5 minutes till somewhat foamy. Add the flour, salt, sugar, honey and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes. Divide the dough into 4-ounce portions and roll out each piece into a long rope shape. Now shape the pretzel dough and pinch the 2 (arms) to maintain them from coming apart. Place on greased cookie sheet or you can use parchment paper and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes till light brown. Remove to cool for 5 minutes prior to eating.


Till Next Time…..

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved
　　

Time for Apple Pie! There is a chill in the air...

Can it be, I feel a chill in the air! The leaves are starting to fall, and the kiddies are back in school. This means only one thing, the first day of autumn is coming. Yes, I just looked at my calendar and September 23rd is the Autumnal Equinox. It is so hard to believe that the summer went by so fast and here we are in the fall season.

When it gets cooler, I love to open the windows and just be able to breathe the crisp air that comes this time of year. To me this is a magical season. Pumpkins, Apples, Indian corn and Gourds plus the colors of the leaves, with its gold, red, and green hues that are so brilliant. The hustle and bustle of the approaching holidays, Halloween, Thanksgiving, and my favorite of all, Christmas. The chill in the air means sweaters, jackets, and rosy cheeks on children’s faces from playing outside in the leaves. As you look inside the windows of the houses, you can see families cooking, fireplaces lit and you get the feeling of a warm cozy home. Cooking hearty meals, such as stews, soups, baked bread and apple pies are all aromas that enhance your senses and give you the feeling of fall. As you take a brisk walk in the nippy air you can see pumpkins and fall wreaths decorating the houses. To me fall is also a time to be thankful for your family and your friends. So, now that you know what autumn means to me, come along and let us explore what autumn is really all about.

Before the 16th century, “harvest” was the term used to refer to the season. However, as more people gradually moved from working the land, to living in towns, the word “harvest” lost its reference to the time of the year. The word autumn was used to replace harvest, and referred to the season. According to myth, it is believed that the September Equinox is a time of balance when “day and night are equal,” and that by some mystical force one can balance eggs on their end on these days. Some believe that one can only balance an egg within a few hours before or after the exact time of the equinox.

Apples are one of the few fruits you can find fresh any time of the year, especially September through November. However, to me the apple is the one fruit that I associate with fall more than any other. Apples are America’s favorite fruit. The state of Washington grows the most apples followed by New York, and then Michigan. This is a perfect time of the year to head on out to an apple orchard and pick your own apples for a pie, applesauce, or even baked apples. But to me the best way is to pick one off of the tree and try it. There is nothing like the crisp, cool, crunch you hear as you take a bite of this juicy, sweet piece of fruit. Today we have numerous varieties of apples to choose from. Some are best to eat while others are best for cooking and baking. You must have heard the old saying, “An apple a day keeps the doctor away.” This saying comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg for his bread.”


Paul, my son at Maskers Orchard

　
I remember when I was about 11 or so, my parents would take the family and drive to Maskers Apple Orchard, in upstate NY for a fun afternoon of apple picking. We would run and find a spot so we could pick the apples from the trees and put them in a big bushel. My mom would make us lunch and we were allowed to picnic on the grounds in-between the apple trees. It was wonderful, especially on a crisp day. The orchard had a Country Store that my family and I would visit at the end of the day. As we entered the store the aromas that would encircle our heads was like a bit of heaven. The shelves held home made jams, jellies, honey and candy apples. They also sold baked goods, like home made breads, cakes, and pies. As we would drive back home with the car filled with apples and goodies, I always thought that this was one of my favorite memories with my family. When I had my son, many years later, I continued the tradition of going apple picking at Maskers Orchards and now my son will have memories like I did.

So, in honor of the first day of Fall, I am sharing with you my “Apple Pie” recipe. This pie is a favorite among my family and friends. After years of making this scrumptious pie, I have perfected its fruity richness and I’m sure it will be very pleasing to your taste buds.

Dottie’s “Apple Pie”

Ingredients:
8-10 apples (Macintosh and 2 Granny Smith)
1 cup of granulated sugar
¼ teaspoon of salt
2 ½ tablespoons of flour
1 teaspoon of cinnamon
1 tablespoon of unsalted butter
1 recipe of plain pie pastry (for crust)
(you can make your own crust, but this is a time saver)
Secret ingredient is a dash of fresh Nutmeg
Directions:
Pare and slice apples very, very thin. Sift dry ingredients together and mix with apples. Line pie pan (9 inch glass is what I use) with the pastry crust. Fill with apple mixture, dot with butter before putting on top of crust. Then put top crust on the pie. Crimp edges, cut three slits in top of pie or use a pie stencil. Brush pie with milk or cream. Then sprinkle the pie top with some granulated sugar before baking.
Bake in a very HOT oven 450 ° for the first 15 minutes. Then reduce temperature to 350 ° for the next 45 minutes or longer till golden brown. Put pie on lined cookie pan, (foil or parchment paper) so if any drippings come out from the pie, it will be easier for clean up.
　
Till Next Time………..
　
Copyright © 2011 All Rights Reserved
　

"Mama's Italian Meatballs" & National Play-Doh Day

When I was a little child, my favorite toy to play with was Play-Doh. I loved the cool feel and the soft texture of the Play-Doh in my hands. Play-Doh came in 4 colors, White, (this was the first color) Yellow, Red, and Blue. (these were added later on) It had such a whimsical scent that today if I smell a Play-Doh can it brings back so many memories of my childhood. I remember creating many different shapes. Then, I experimented with the colors by mixing them together which would get my imagination to run wild. I also had so much fun trying to emulate my mom as she was cooking dinner by creating food items. When I was young they did not have computers and all the digital technical items we have today, so we had to use our minds and thoughts with play to keep us occupied. The reason why I am writing about Play-Doh is that believe it or not, National Play-Doh Day is September 18th. To date, over seven hundred million pounds of Play-Doh have been sold. Did you know that? I had no idea, but it has brought back fond memories that I had as a child.

What is Play-Doh and where did it come from you may ask? Play-Doh is a nontoxic modeling compound. It is easy to use and easy to clean up. It was manufactured in 1930 by Noah McVicker in Cincinnati, Ohio and was used for a wallpaper cleaner. When a classroom of children began using the wallpaper cleaner as a modeling compound the product was reworked and in 1956 it was launched in the toy market at an educational convention. Then, history was made! In 1958, Play-Doh’s sales reached nearly $3 million. In 1964, Play-Doh was exported to England, France and Italy. In the 1980’s the cardboard can was discontinued for a more cost effective plastic container. The colors Gold and Silver were added to Play-Doh’s palette in 1996 to celebrate Play-Doh’s 40th anniversary. Since it's conception, Hasbro (current owners) has created many accessories to go along with Play-Doh, which includes the Play-Doh Fun Factory and The Play-Doh Fuzzy Pumper Barber & Beauty Shop just to name a few. More than 2 billion cans of Play-Doh were sold between 1955 and 2005, plus Play-Doh is being sold in 75 countries around the world at 95 million cans a year. In 2003, the Toy Industry Association placed Play-Doh into its “Century of Toys List”, of the 100 most memorable and most creative toys of the Twentieth Century.

If you can’t find Play-Doh in your area, I have a simple recipe for Play-Dough to be made at home with your children. I used this recipe with my nieces and nephews one Sunday afternoon and they loved the fact of making the Play-Dough but also being able to use it to create Christmas ornaments. 　
　
Play-Dough
¼ cup of salt
1 cup of flour
¼ cup of water

Have your child mix the flour and salt together in a bowl, then add your water. Knead and squeeze the dough to make a clay consistency. You may need to add a little more water a few drops at a time. You can also add food coloring to part of the dough. This can be kept in an airtight container for a few days.

My mom Madeline and myself

Children love to imitate their parents. I know, I did years ago with my Play-Doh. My mom was making spaghetti with meatballs, one night for dinner and I tried to copy her with my Play-Doh. I rolled it out just like she did with the meatball mixture and then I tried to create the spaghetti in long thin strips. (you can use the accessory that extrudes the Play-Doh, which really looks like spaghetti) So as I end this blog post for this week, I thought it would be a fun project for you and your children to make memories. Let them create their version of Spaghetti and Meatballs with Play-Doh and you can make the real thing! The recipe this week is “Mama’s Italian Meatballs” one of my mom’s favorite recipes which I would love to share with you. Her meatballs are very flavorsome to your taste buds. They are mouthwatering and the aroma of them frying is just like being home again. My dad loves to sneak a few after they are fried. Just before they go into the sauce, he says, “I want to make sure they are cooked right. “ We know, dad, you just can’t wait to gobble them up, with the flavors of spices and cheese all rolled into one delicious meatball. So, treasure Play-Doh with your children and enjoy “Mama’s Italian Meatballs.”

“Mama’s Italian Meatballs”

Yields: 30 meatballs-(10 meatballs per pound)
Ingredients:
2 cups of bread crumbs (if too stiff add a sprinkle of water)
3 lbs of beef chuck chopped meat (80% lean, but not too lean, you need a little fat for moisture)
1 ½ teaspoons of minced garlic
¾ cup of fresh Pecorino Romano cheese, grated
6 eggs
½ teaspoon of salt
½ teaspoon of freshly ground pepper
3 fistfuls of fresh parsley-chopped
Vegetable oil or Canola oil　
　
Directions:
Place oil about ¼ to ½ inches in frying pan. Heat oil before placing the meatballs in pan.
Put the beef chuck in a med-sized bowl and add all ingredients except the oil. Gently combine the meat using your hands until evenly mixed. The mixture should be slightly wet and workable, not too sticky. Using your hands, gently shape meat into balls. Don’t worry if they are not perfectly round, but try to make them all uniform for even cooking. Don’t roll them over and over, be gentle.

Add the meatballs to the pan and fry them until they are brown on one side then turn. Keep turning with tongs until they are completely and evenly browned. Transfer the cooked meatballs to a paper towel to drain. Now it is time to place your meatballs into your sauce to cook for a while and then serve with pasta of your choice. If you need a very tasty and easy marinara sauce, check out my post on Aug 18^th for my mom’s recipe.
Tip:
In place of bread crumbs, take chunks of stale Italian bread and soak in a bowl with water. As it softens remove crust and squeeze water out of bread chunks. Separate into small pieces and add to chopped meat mixture.    Abbondanza!

Till Next Time……
　
　
Copyright © 2011 All Rights Reserved

"Italian Stuffed Mushrooms" September is National Mushroom Month

Join with me and let’s celebrate “National Mushroom Month.” which is observed every September. Since I can remember, growing up in my Italian American family, my mom would always use mushrooms in her recipes. There are many varieties of mushrooms, such as the white button, crimini, portabella, shiitake and oyster to name a few. The button mushroom is the most widely used. My mom would use a number of varieties for different dishes, but she preferred to use the white button mushrooms more than the others.

To have a better understanding about where mushrooms originated from and some interesting facts, we have to travel back to ancient folklore. Egyptians believed that mushrooms were the plant of immortality. The flavors captivated the Pharaohs so much that mushrooms were decreed food for the royalty. Common people were not allowed to even touch them. According to some people Louis XIV was the first mushroom grower in France. Mushrooms were grown in caves near Paris. France showed England how simple a crop of mushrooms were to cultivate, so England began to produce them as well. The first American to cultivate mushrooms here in the United States was Louis F. Lambert from Minnesota. Many people found that mushrooms were easy to grow and cheap to buy. 

Pennsylvania is the lead in mushroom production. In 2006/2007, 827 million lbs. of mushrooms have been produced and sold. Speaking of Pennsylvania, if you are a fan of all things mushroom or just want to enjoy a fun (gi) time, go to Kennett Square in PA and join in the Mushroom Capital of the World for the 26th annual Mushroom Festival which takes place this weekend. Edible mushrooms are known as the meat of the vegetable world. Most mushrooms are sold in supermarkets which have been grown in mushroom farms and are used in cooking many different cuisines of the world. Here are some tips as to selecting and cleaning mushrooms.

Selecting:
1. Purchase mushrooms that are firm with a fresh, smooth appearance
2. Surfaces should be dry, but not dried out and appear plump
3. Equivalents: 1 pound fresh mushrooms = 6 cups sliced fresh mushrooms = 3 ounces
Dried mushrooms
4. Some mushrooms may keep for up to one week in the refrigerator
5. Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month 　
　
Cleaning:
1. Brush off any dirt with your fingers or a damp paper towel, or rinse the mushrooms briefly under running water and pat dry with a paper towel
2. Do not soak mushrooms in water as they easily absorb moisture
3. If the stem is tough, trim it before using. For Shiitakes, stems should be removed before use

My mom at 2 yrs old
(1931)

4. Dried mushrooms are often excellent substitutes for fresh. You can reconstitute dried mushrooms by soaking or simmering them. Don’t throw away the soaking liquid, as it can add flavor to your sauce. You can also pulverize dried mushrooms with a food processor or blender, and then use the mushroom powder to flavor sauces and stews.

Now that you know all about mushrooms, you can try my mom’s recipe called “Italian Stuffed Mushrooms.” This dish has been in my family for years and everyone loves it. My mom used to make this flavorful recipe mainly for holidays, until it was requested by family members for her to prepare this dish for non-holidays as well. You can use this as a side dish or even as an appetizer. As you enter a mushroom into your mouth, you can taste the savory flavor of the spices and cheese in the breadcrumb stuffing mix, which will enhance the richness of the mushroom. Absolutely “yummy” and I’m sure it will be a favorite in your family as it is in mine.

Photo: Courtesy from Food Network

“Italian Stuffed Mushrooms”

Ingredients:
48 oz large white button mushrooms
2 cups of plain dried bread crumbs
1/3 cup of Pecorino Romano grated cheese
3 teaspoons of minced garlic fresh or jar
2 tablespoons of fresh chopped Italian parsley
Salt and freshly ground pepper to taste
1/3 cup of olive or vegetable oil

Directions:

Preheat oven to 350 F. Clean mushrooms and take the stem off. Mix the bread crumbs with the parsley, garlic, Pecorino Romano, salt and peeper in a small bowl. Now add some oil (about 2 tablespoons) and mix with hands. If you need more oil put in small amount each time until you are mixing the right consistency. When it feels like a sandy consistency then you are ready to stuff the mushroom caps and place on a large cookie/pan sheet. Now, drizzle a small amount of the remaining oil over the top of each mushroom. (This is so they do not dry out, but do not soak) Bake until mushrooms are browned and tender about 25-30 minutes.

This weekend is the 10th Anniversary of  9/11, a day most Americans and the world will never forget. An attack on America took place that day, and thousands of people lost their lives. The entire country was impacted by this tragic day’s events. I would like to say that my heart and prayers go out to the families that have lost loved ones in the World Trade Center in New York City, the Pentagon in Washington D.C., and in Shanksville, Pennsylvania. Plus, my prayers also go to the First Responders, because of their bravery; many have also lost their lives. May our country and the world be safe and God Bless America.




Till Next Time……
　
Copyright © 2011 All Rights Reserved
　
　
　
　　
　
　

Irene and Coffee Nut Raisin Cookies

The day was Friday, August 26th and it was a picture perfect day on Long Island. The sky was blue with a slight breeze. People would say, “The calm before the storm.” One would never know the damage that hurricane Irene would bring the next day and throughout the following week. As you may know, Hurricane Irene plowed through the East Coast this past weekend. So, I heeded the warnings from the news to get prepared. I searched for my candles, flashlights, extra water, charged my cell phone, found non-perishable can foods, batteries, and my radio. Now, I felt I was ready for Irene. Saturday afternoon the rain began and the wind picked up. As I was watching the weather channel, there was a huge bang. It was now early Sunday morning about 2:15 AM. Then, “ALL WENT BLACK. “ I guess Irene’s wrath had finally hit Long Island. As I clicked on my flashlight and went to light some candles, I could hear the wind howling through the windows of the house. I tried looking out of my window, to see what the huge bang was but all I could see was blowing trees and rain in-between the blackness. Later, I found out that the bang was a transformer that had blown.

As my sleepless night continued I kept hearing all kinds of sounds, the rain hitting the windows with a major force was awfully scary. Then finally, daylight came through the windows and I could see it was still raining with the winds blowing, but you could see that Irene was on her way out. Still no electric power and no cell phone connection either. I felt like I was disconnected from the world. No way to even make some coffee or something hot. Then I heard a knock on the door, it was my sister-in-law with my nephew and niece. They had been driving around to see the damage. The stories they told me about trees falling, poles, and branches as well as traffic lights that were not working, it sounded like a disaster movie description. They also were without power. They mentioned that the diner was opened. They must have had a generator. So I ventured out and had a hot meal, and then back home to the darkness.

By Monday afternoon I had gained cell phone power as well as my electric. Wahoo! Lights, phones and the internet. I was very lucky; other people are still without power and have floods in their basements. Many major roads are still flooded, trees are down, branches and debris is everywhere. As Irene traveled up the east coast, there was devastation through out all the states, but we were lucky. Dealing with a little inconvenience compared to the real devastation that Katrina did in 2005 was not a problem. So, as I post this to my blog, my hope is that everyone is OK, has power, phone connections and I say, “Goodnight Irene!”

My great-grandparents Sofia & Giovanni (sitting) 1918
My grandmother Julia second from the right

Now, as the cleanup continues, my thoughts go to what it must have been like years back in my great-grandmothers day. During the storm, my mind was wondering how spoiled we are with all of our modern equipment. Back in the day, they used gas lamps for light and there wasn't any refrigeration, they had to have the ice man deliver ice to keep their food cold. No modern conveniences like we have today. But yet they raised a family, worked, went to church and it all seemed to work out well. We take these things for granted and we panic when the power goes out. I am just like everyone else out there that can’t understand how to deal without power of any kind. During Irene, when I would go into a room with my candle, automatically I would turn on my light switch. Then I would remember that there aren’t any lights. Can you imagine how ridiculous that is? See what I mean, we’ve become so used to our way of modern life that these things become a habit. Yes, our modern medicine has come a long way, but we should not be so dependant with our modern day world and all of our automated systems. This was also a way to bring the family together to talk, read, play games and learn from our families with a closeness that I think has lost its power. So, as I end this post, I for one will never take for granted electric, phones and try to live a simpler life.

Labor Day is this weekend. It is an American National holiday and it is sometimes called the “unofficial end to summer.” Labor Day’s true meaning is to honor the everyday working people. These people have built and maintained the heart of this country. My recipe this week is one that was passed down from my great-grandmother, Sofia. If you are celebrating for Labor Day weekend, this cookie is very easy to take with you on a picnic or a BB-Q. As you eat these sweet, remarkable cookies, you can taste the texture between the nuts and raisins. I hope that you enjoy them and your holiday weekend.

　
Coffee, Nut and Raisin Cookies

Ingredients:

1 cup of light brown sugar
1 cup of white granulated sugar
2 full tablespoons of Crisco
2 eggs
4 cups of unbleached all purpose flour
2 teaspoons of baking powder
1 cup of raisins and chopped nuts (mixed together)
1 cup of regular brewed coffee
1 pinch of salt

Directions:

Mix sugar and Crisco. Then mix in 1 egg at a time, beating separately. Then mix flour alternately with coffee, baking powder, salt, and mixture of raisins/nuts. Once combined together, drop by tablespoons on to a cookie sheet. Bake at 350 degrees for about 15-20 minutes till browned.

　

　
Till Next Time…………

Copyright © 2011 All Rights Reserved

Home Made Breads and Home Made Pizza ! Pure Comfort Food....

As far as history has been recorded, bread has been a basic part of the world’s eating habits and a traditional companion with meals. There are various assortments of breads which include different textures and flavors but the most popular types are white, wheat, and whole-grains. In some recipes fruits and vegetables are used in bread making, but the most common ingredients include flour, sugar, yeast, eggs, nuts, spices and milk.

My Grandmother "Nanni"

In Italy, bread is taken quite seriously. Italians have rigid standards when it comes to what a loaf of bread should be. The basic standard Italian bread consists of yeast-leavened, unsweetened and baked in a loaf shape with tapered ends. A typical Italian loaf is thick and has a thin crust. The inside of an Italian bread loaf is moist and porous, which is perfect for absorbing toppings of tomatoes, olive oil, and cheeses. In the United States Italian bread arrived in the 18th century. Italian bread became quite popular very quickly. Today it is frequently used for sandwiches, as a side for soup, for dunking with olive oil and as a side for many Italian pasta dishes accompanied with a glass of wine.

In the baking world, there are many different types of bread flours on the market that make the difference to a successful loaf of bread. The most common of the baking flours used in households today is called all purpose flour. There is cake flour which is very good for baking cookies and cakes. Sourdough and pumpernickel breads use rye flour. Bleached flour has been treated with agents that make it whiter than other flours. (I personally use un-bleached flour) Self Rising flour is used regularly when baking, which is a combination of all purpose flour, salt, baking powder and baking soda. There is flour that is labeled as bread flour and is used for baking breads and rolls. Soy flour is especially made for those who have gluten allergies as it does not contain gluten.

Back row: Nanni, her sister Frances
Front row: Grace, Nanni's mother,
Anna, Nanni's other sister  

As we continue in the baking world there are many types of breads that can be made with other ingredients such as: Bananas, Zucchini, Pumpkin, Corn, Carrot, French bread, Quick bread, Italian bread and Sour Dough bread. Additional items can also be added to your bread recipe such as nuts, raisins, spices and cranberries.

Whatever role bread plays in a meal, the delightful aromas fills a home and it stirs all the senses. I remember when my grandmother (who we called Nanni) would come over for a visit; she would make us a pizza with onions, tomato sauce and fresh mozzarella. She also used the best fresh herbs she could find. Instead of a round pizza pan, she would make the pizza in a baking pan. Her crust was always soft and thick something like a Sicilian pizza would be. It was always fun making pizza with her as she would always tell a few stories about her Italian roots as we were eating it. This recipe is very similar to my grandmothers. It is from MaryAnn Esposito “Cio Italia.” I hope that you enjoy your pizza and make some bread, it really makes the house fragrant. It is what I would call, “real comfort food.”

Pizza

Ingredients:
1 ½ teaspoons active dry yeast
1 ½ cups of warm water (110° -115° F)
3 ½ to 3 ¾ cups unbleached All Purpose Flour
½ teaspoon of salt
½ teaspoon of sugar
1 teaspoon extra virgin olive oil

Directions:
In a large bowl, dissolve the yeast in warm water. Allow the yeast to proof until it is foamy, about 10 minutes. Add 3 cups of flour, salt and sugar. Mix the dough with your hands or use a mixer with a dough hook. Add the remaining flour as needed to make dough that holds together. Place the dough on a floured surface and knead it for about 10 minutes. Grease a bowl with the olive oil and place the dough in the bowl. Turn the dough a few times in the bowl so the oil coats the dough. Cover the bowl tightly with plastic wrap and let it rise for 2 hours in a warm place. Then punch down the dough and knead it for a few minutes on a lightly floured surface. Use the dough to make one large pizza or divide it in half to make 2 small ones.

Now that your dough is made you can make your pizza with any ingredients you wish. Just make sure the ingredients are fresh and you will have a mouth watering pizza that you can’t wait to eat. If you need a marinara sauce for your pizza, please check out my last post for my “Mama’s Marinara Tomato Sauce” recipe. Mangia!

Till Next Time….

Copyright © 2011 All Rights Reserved

"Mama's Marinara Tomato Sauce" Spices and Herbs

As I walk down the aisle of my local grocery store, I can remember what my mom and grandmothers used to say to me which was, “The spices and herbs that you use, will enhance the flavor, the color and add fragrance to your favorite recipes. Use the freshest and best you can find.” They were right, of course. I have taken their advice and as I make my own recipes, I always use the best ingredients I can find.

Since the beginning of civilization we are certain that spices played an important part in man’s daily life and death. Many discovered spices were found in Egyptian tombs as early as 3000 BC. Spices and herbs were also used to heal ailments. One other way spices have been used is based on their strong scent. Spices provided a way to perfume a room.

Now, that you have learned a little bit of history, come with me and lets explore the difference between a spice and an herb. A whole dried spice has the longest shelf life, generally two years. The shelf life of a ground spice is almost six months. Now, herbs consist of fresh leaves and stems crumbled or powdered. Dried herbs should be purchased by only the amount you need as it must be used within two or three days. Usually, 1 teaspoon of dried herbs equals 1 tablespoon of fresh. Another bit of information is that salt is a mineral not a spice.

Herbs are an important addition in Italian cooking. Herbs can be grown easily in pots or in the garden. They should be stored in the freezer or hung up to dry in a cool place away from the heat. Once dry, they should be placed in air tight containers. The list of spices and herbs that Italian’s mostly use with their recipes are too many to mention, so I am going to give you a few of the important ones that my family uses. Basil, Garlic, Oregano, Bay Leaves, Mint, Parsley, Black Pepper, Red Pepper Flakes, and Fennel.

My mom grew some of her own herbs in her garden which included mint, basil and parsley to just name a few. I especially loved to pick the mint leaves for her as it would leave my fingers with a cool mint scent. Parsley was another herb that was picked. I would wash the sprigs and then lay them out on a cookie sheet that had a dish towel on top of it. I would place each piece neatly in a line so they would dry out. This took a day or so to completely dry, then came the fun part. I would pull off the leaves from the stems on the parsley and with a cooking scissor I would cut the leaves into small little pieces. After they were cut up I placed the parsley pieces in an air tight container and stored in the freezer. This was a way my mom would be able to have fresh parsley that was dried at any given moment to create one of her special dishes. 

My parents wedding (1951)


　
I hope that you enjoy cooking with spices and herbs. A pinch of this, or a handful of that, will make all of your recipes very special for your family. My recipe this week is “Mama’s Marinara Tomato Sauce” (no meat). No store bought pasta or spaghetti sauce can compare with the taste of a sauce that you make from scratch. This recipe was passed down from my grandmother to my mother and now I am sharing it with you. Hope that you enjoy!

“Mama’s Marinara Tomato Sauce”

Ingredients:
2 cans of 28 oz. crushed tomatoes (Tuttorosso or Sclafani)
2 cans of tomato paste
Olive Oil or Wesson Canola Oil
5 large whole garlic cloves
Salt to taste
1 teaspoon of Oregano (flakes) *
1 tablespoon of Parsley (flakes) *
1 tablespoon of Basil (flakes) *
2 dried Bay Leaves

Directions:
On medium heat sauté olive oil and garlic together. When garlic becomes pale gold and fragrant (do not burn) then add the crushed tomatoes and paste. Use the paste can and add ½ can of water. Stir, till well blended and now add salt, parsley, basil and oregano to taste, plus the 2 bay leaves. Stir well to combine and bring sauce to a boil, then reduce to a low simmer for 1 hour. You can add a small amount of sugar (optional) if desired, to cut some of the acid in the tomato. Cover on or slightly off to thicken sauce. Stir occasionally until sauce is thickened. When you lift the cover off of the pot, the aroma of your sauce will be so mouthwatering that you will not be able to wait to devour it.

This recipe makes enough for about 8 people, but you can freeze the leftover sauce, if there is any left.

*Note: If you are using fresh herbs, then you have to use more than a tablespoon or teaspoon. Just break off the leaves and use a rough chop on your herbs.

Till Next Time….

Copyright © 2011 All Rights Reserved
　
　
　
　

"Peppers and Eggs" for Ferragosto !

Ferragosto is a national holiday celebrated in Italy. It is held usually on August 15th. Initially, it was related to festivities that took place in the middle of the summer to mark the end of manual labor in the fields. Ferragosto, in Italy means many things: it is time off from work, time to relax in the sun and a great time to spend with your family and friends enjoying a delicious meal. If you happen to be in the city of any region of Italy on or around August 15th, be prepared to witness the quiet atmosphere. As you will see mostly all the stores and tourist attractions are closed. But if you happen to go along the coast you will see millions of people at the beach, having fun and relaxing. Some may be preparing cook outs for an incredible evenings feast, and others are camping out under the stars, waiting for the fireworks to begin.



Aunt Sophie & Grandmother Julia

 The rest of the Italian people are either sleeping in or most likely in Church due to the fact that Roman Catholics implemented this day of August 15th as a “Holy Day of Obligation” to commemorate the Assumption of the Blessed Virgin Mary. This means they celebrate and honor the rise of Mary up to Heaven to join her son Jesus, taking her place by his side to look after those of us remaining here on Earth. Many people have celebrations in the streets by parading a statue of Mary and praying to her for guidance. In some coastal areas, the seas are also blessed on Ferragosto, especially in fishing communities. Catholic prayers are said and the sea is sprinkled with Holy Water with the sign of the cross over it. It is believed that to swim in the waters blessed on this day is a way of healing and medicinal.


The way my family and many other Italian families honor any festival, activity or event celebrating a special occasion is through the glorification of food. Typical Ferragosto food revolves around fresh vegetables, cold fruit, cold salads, cold pastas and of course cold beverages. Italian people look for cold foods to combat the heat of a hot August day. Many roadside stands sell watermelon and chilled fruit. So, no matter how you celebrate Ferragosto, the main thing to know is that it’s a way of gathering family and friends together for a memorable meal which equals love.

I would be remised if I didn’t mention that Julia Childs’ Birthday (August 15, 1912) and the anniversary of her death (August 13, 2004) were also this weekend. She was an American cooking authority, cookbook author, TV Cooking show host, etc. Julia Child shared the passions, philosophies, and products of her kitchen for many years. Now she is sharing the kitchen itself with millions, having donated it to the National Museum of American History in 2001. I, for one am a huge fan. I will continue to learn, whether it is through her cookbooks or old re-runs of her TV show. Thanks Julia….　
　
My recipe this week is my mothers‘ “Peppers and Eggs Sandwich.” I remember when I was a kid, my mom used to make this sandwich for us when we would go to the beach or have picnics. It really is a one meal sandwich. You have your peppers, eggs, onions and it was all encased in a crispy Italian bread or roll. This is a great sandwich to take with you as you can eat it hot or cold. What makes this sandwich irresistible is that when you take a bite of the peppers with onions it gives a sweet taste to the eggs. It’s also very juicy, which the Italian bread or roll soaks up some of the juices but if I were you, I would make sure you have a napkin and a fork to pick up every last piece. Also, I thought that you would need a refreshing drink to add to your beach party. So, this one hits the spot! It is called “Tiziano” This drink will cool you down and is courtesy of Giada De Laurentiis of the Food Network. You can mix this together and take this with you, and don‘t forget a few glasses.

Peppers and Eggs Sandwich

Ingredients:
4 green peppers, washed, seeded and sliced
1 medium onion, thinly sliced
4 eggs, beaten in a bowl
¼ cup of olive oil (enough to coat bottom of pan)
salt and pepper to taste
1 loaf of Italian or French bread (rolls or ciabatta can be used as well)

Directions:
Heat a large skillet over medium heat then, add enough olive oil to cover the bottom of pan. Now, add peppers and onions, stirring while regulating the heat so the onions will not burn. Sauté until the peppers have softened and the onions are caramelized. Then add the beaten eggs and continue stirring until the eggs are cooked and set. Next, salt and pepper to taste. Make sure all are combined. (just like scrambled eggs) Now slice the bread or rolls lengthwise without cutting all the way through. Next, fill the rolls or bread with the cooked mixture. You can wrap a cooled sandwich in wax paper and put it in your picnic basket.

Optional: You can sprinkle some grated Pecorino Romano Cheese on top of mixture or even put a slice of American or Provolone cheese in the sandwich. (if you eat it while it is hot, the cheese melts) You can also use red or yellow peppers if you prefer.    Serves: 4

 Tiziano

　

Ingredients:
1 bottle of Prosecco (sparkling white wine) chilled
1 ½ cups of grape juice, chilled
Ice optional
1 lemon, sliced into thin rounds
Chopped fresh Mint leaves, for garnish

Directions:
Combine the Prosecco and the grape juice in a pitcher. Pour into glasses, over ice if desired. Garnish with lemon slices and mint leaves.

　

Ciao! Till next time……
　
　
Copyright © 2011 All Rights Reserved
　
　

Welcome to "The Tuscan Sun Festival"

Welcome, to The Tuscan Sun Festival, which is celebrating it’s 9th anniversary this year in Cortona, Italy. It is the region’s premiere arts festival and lifestyle event. From July 30- August 7, this music and arts festival takes place within the medieval town of Cortona, in the province of Arezzo, Tuscany. This festival includes not only world class concerts, but events that consist of fine arts, lectures on wellness, cooking demonstrations plus the local culture of wines and its history.

Speaking of history, let me share with you some information about The Tuscan Sun Festival. The festival was founded in 2003 by Barrett Wissman, cellist Nina Kotova and writer Frances Mayes. Do you remember hearing the name Frances Mayes before? Her book “Under The Tuscan Sun” was made into that beautifully romantic movie in the hills of Cortona, Italy, now a popular tourist attraction. The Tuscan Sun Festival includes international soloists, conductors, chamber orchestras and classical opera singers who perform in the intimate setting of the town’s 400-seat theatre. Besides the musical events there are cooking demonstrations by celebrated chefs, many beautiful art exhibitions plus discussions and readings with literary figures as well as walking tours of Cortona. The Tuscan Sun Festival’s wellness demonstrations include regular tai chi classes and yoga classes. Many of the Hollywood and movie industry also take part in this festival, by presenting plays with famous actors and actresses. The Tuscan Sun Festival’s wine events consists of lectures and wine tasting with honored Italian experts. This event is usually followed by a spectacular gala dinner and is the success of the Festival.

My Great Grandmother
Madeline (Russo) Fiore

Now that you know a little about The Tuscan Sun Festival, what about the Tuscan region? Come with me and let us explore Tuscany together. Italian Toscana is a region in central Italy, which is often regarded as among the most beautiful parts of Italy. It is the birthplace of the Italian Renaissance, and its artistic heritage. Many tourist destinations in Tuscany include Florence, Siena, and Pisa. St. Frances of Assisi spent part of his monastic life at Le Celle Monastery in Cortona. He preached in 1211, and his small room had a stone bed with a wood pillow. Walkers enjoy the mountain paths, cyclists enjoy the rolling hills, and visitors enjoy the sea coast and its islands. Many students come to learn the beautiful Italian language and its culture. 

Among many other aspects of Tuscany, many people from all over the globe have fallen in love with the cuisine of Tuscany. It goes back to when the Italian‘s used to work in the fields and there were limited ingredients to create a meal. Most Tuscan dishes have become known as peasant cuisine because of its simple and hearty ingredients, but are still extremely flavorful. The cuisine consists of many hearty soups with beans and pasta, to strong red meats, pork, game, fish, honey, sweet fruits, mushrooms and many vegetables, that spans over 1,000 years of history. With many dishes to choose from, making your own Tuscan recipe is easy and a worthwhile experience. No matter what you create the most important part of this cuisine are the fresh and healthy ingredients. My recommendation for a wonderful wine is a Pinot Noir. It is a medium bodied red wine.

　
My recipe this week is one that my mother created, which she called, “Zucchini with Beans and Pasta Soup“ She made this recipe as a one dish meal. It contains everything that you need in a good nourishing meal. This dish includes your vegetables, pasta (starch) and beans (protein). This warm tasty recipe represents what a Tuscan hearty soup would be like. Between the zucchini, beans and the pasta it is a thicker soup that you can taste all the flavors throughout the dish. So, let’s travel back in time to a Tuscan home surrounded by all the incredible ingredients and the country side that encompasses a simple lifestyle.

“Zucchini with Beans and Pasta Soup”

Ingredients:
5- thin green Zucchini squash-washed and cut into ½” thick wheels
Canola or Vegetable oil-to coat with a thin layer on bottom of Dutch Oven (5 qt) pot
2- medium thinly sliced onions
3- stalks and bottom leaves of washed celery cut up about ¾” thick
1- 8 oz can of tomato sauce
1- 29 oz can of cannellini beans drained and rinsed (white Italian kidney beans)
1/3 lb of cooked “al dente” small soup pasta ex: Ditali or whatever you prefer
Salt & pepper to taste
1 teaspoon of dried oregano
Grated Pecorino Romano cheese

Directions:

Pour oil in pan on medium heat. Place sliced onions in oil and sauté. Add celery plus leaves and stir together until softened. Then add tomato sauce and 2 cups of water. (as a substitute for water you can add chicken or vegetable stock) Stir well before adding squash, salt, pepper and some oregano. Make sure there is enough water to cover squash. Let cook for about 20 minutes. Then add beans and simmer until the squash is fork tender. Now add pasta and heat, adjusting the amount of liquid as you prefer. Serve, in bowls and sprinkle grated Pecorino Romano cheese on top.

Yields: 6-7 soup bowls
You can add to your meal a tossed green salad and slices of crisp toasted Italian bread.

Substitution:
You can substitute Cannellini beans for Great Northern or White Navy Beans.

Till next time…..

Copyright © 2011 All Rights Reserved