"I'd Gladly Pay You Tuesday, For A Hamburger Today" National Hamburger Month

“I’d gladly pay you Tuesday for a Hamburger today.” Does that sound familiar? Yes, those of us that are from the older generation remember a character from Popeye called “Wimpy,” who just like most Americans have a fascination for hamburgers. Why is it, that the “Hamburger” is on Americas top 10 list for go to food? A hamburger or burger is a sandwich that consists of a cooked patty of ground meat and is generally served with various garnish or condiments like ketchup, mustard, mayonnaise, lettuce, tomato, onion, relish, pickles, and we can’t forget the cheese. All of this is packed inside a sliced bun, often baked specially shaped for this purpose. Mostly the meat patty is beef, but hamburgers can also be made with ground chicken, turkey, and vegetarian. I guess with that being said, I can understand why everyone is in love with the hamburger.


The month of May is “National Hamburger Month” and is celebrated each year by a huge amount of people. This months special celebration should not be confused with May 28th which is “National Hamburger Day.” Did you know that the word hamburger comes from the Hamburg steak, (pounded beef) which originated in the German city of Hamburg? The term “hamburger” was first recorded in English in the year 1884 but was probably used much earlier. The recipe was brought to North America by large numbers of people emigrating from Germany at the time. The form hamburger steak first appeared in a Washington state newspaper in 1889. The first recipe close to the current idea of a hamburger, using ground beef mixed with onion and pepper dates from 1902.

Some Hamburger fun facts:

• Americans consume 14 billion a year and buy 5 billion hamburgers

• “Speedy” was the original mascot for McDonald’s 

• McDonald’s is the most popular burger restaurant in the U.S.

• White Castle is the oldest continuous running hamburger chains

• 1945 was the year the first self-serve McDonald’s opened

There is no doubt that hamburgers are on the top of all Americans go to food, young and old. When I was young coming from an Italian background, my mom didn’t serve us hamburgers frequently. We ate more meatballs than hamburgers. Hamburgers were more of a “summer” food, grilled on the BBQ for Memorial Day, Fourth of July, Fathers day, Labor Day, picnics, and family reunions. I remember those picnics with the family, having a juicy hamburger with all the fixings. I loved mine with ketchup, cheese, lettuce, and a pickle which was in-between a sesame seeded bun lightly toasted on the grill. When you took a bite, the cheese would be gooey and the ketchup would get all over your mouth. Besides the hamburger which was the main attraction my favorite side would be thinly French fries dripping in ketchup. As we grew up, my mother then would cook us hamburgers for dinner throughout the year. It doesn’t matter which way you eat hamburgers because it sill is and will always remain America’s favorite food.  So let’s have fun and celebrate this month by grilling up your own juicy hamburgers for you and your family!
 

My recipe this week is meal that takes the hamburger to my Italian roots. This super easy burger can be served over spaghetti or served on a toasted roll. Which ever way you devour it, you can taste the flavors of the onion, peppers, spices, cheese, and tomato sauce all wrapped into the ground beef. So delicious that with each bite you are taken back to Italy in a café overlooking the rolling Italian hillside. Molto Bene!!! 

Italian Hamburgers

Courtesy from "Taste of Home"

Prep Time: 30 minutes
Yield: 2 servings

Ingredients:
2 tablespoons dry un-flavored bread crumbs
2 tablespoons finely chopped onion
2 tablespoons finely chopped green or red sweet pepper
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon of ground pepper
1/2 pound of lean ground beef
2 tablespoons grated Pecorino Romano cheese, divided
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasonings
Spaghetti or toasted roll, optional

Directions:
In a small bowl, combine the first seven ingredients. Crumble beef and sprinkle 1 tablespoon Pecorino Romano cheese over the mixture; mix well. Shape into two patties. In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. Serve on top of spaghetti or on a toasted roll. Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot, or Syrah.

Till Next Time……………………………….........

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

A Sauvignon Blanc Wine; A Perfect Complement For "Shrimp Scampi Florentine"

Shrimp Scampi

 “National Shrimp Scampi Day” is celebrated on April 29th every year. The word Scampi suggests the cooking style of the shrimp in the United States. This Italian -American shrimp dish is prepared by sautéing the shrimp in butter or olive oil, with garlic, lemon juice, fresh parsley, and your favorite white wine, which is then placed over Linguine pasta. National Shrimp Scampi Day is an unofficial holiday of unknown origin. The Italian people have been cooking shrimp this way for many years from the 1920‘s.

Shrimp is America’s favorite seafood and tastes succulent and sweet. Shrimp is available, fresh all year-round and is an excellent source of protein. Naturally low in fat, and calories which are an ideal choice for a low-carbohydrate diet. They are also a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease. The average life cycle of a shrimp in is only 13 months or less. They reproduce rapidly, which is a good thing since so many people like to eat them. Female shrimp lay over a thousand eggs, which are attached to her swimming legs. Most shrimp release eggs offshore in deep water from early spring through early fall.

Here are some tips to help you purchase, safe handling, preparation, and cooking of shrimp:

• Raw, headless and unpeeled shrimp: 1/3 pound per serving

• Peeled and de-veined shrimp: 1/6 pound per serving

• Two pounds of raw headless, unpeeled shrimp will yield 1 pound of cooked, peeled and de-veined shrimp

• Remember to purchase seafood last and keep it cold during the trip home

• Shrimp are available in a variety of fresh or fresh or frozen and can be sold by peeled, de-veined, or with the tail on

• Shrimp should have a mild aroma (similar to the ocean), tightly adhering shells and firm fresh

• Store shrimp in the coldest part of your refrigerator at 32 degrees F. and use within two days, or freeze at 0 degrees F for up to six months

• Keep raw and cooked seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water

• Always marinade seafood in the refrigerator

• Discard marinade; it contains raw juices which may harbor bacteria

• When marinade is needed for basting reserve a portion before adding raw seafood

• Shrimp are easily prepared by the following methods: boiled, broiled, baked, grilled, or fried

My recipe this week is my take on Scampi called: “Shrimp Scampi Florentine”.  This delicious dish is made with fresh flavors of spinach, tomatoes, mushrooms, spices, and sweet shrimp. I would also recommend a very aromatic bottle of Vintner's Cuvée Sauvignon Blanc, 2008, from Rosenblum Cellars in California. This Sauvignon Blanc is crisp and has aromas of citrus, melon, and figs. Chill a bottle to share with friends over good conversation. This versatile wine makes the perfect complement for fresh green salads. Please drink responsibly.

Shrimp Scampi Florentine

"Shrimp Scampi Florentine"
Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients:
2 1/2 lbs of fresh spinach
2 oz. of unsalted butter
1 shallot
8 oz of button mushrooms
2 tomatoes, seeds removed, sliced thinly
Salt and fresh ground pepper
A pinch of Nutmeg
1/2 ounce of flour
1/2 pint of whole milk
1 ounce of grated Fontina cheese: (Mild provolone, gruyere, or gouda cheeses may all be substituted for Fontina, depending on your personal preference)
1 lb of cooked, de-veined, and shelled shrimp

Directions:
Rinse the spinach well, removing any thick stalks, and put into sauce pan with a good pinch of salt. Cover and cook for about 3-5 minutes. In a small saucepan, heat half the butter. Chop the shallot finely and cook it in the butter until soft. Next, wipe and slice the mushrooms. Place in pan and cook with the shallots. Drain the spinach well and chop finely. Mix the shallots, mushrooms, and tomatoes with the spinach. Then add seasonings and a pinch of nutmeg. Place mixed ingredients into oven proof dish. Melt half the remaining butter in a saucepan and add the flour. Gradually stir in the milk, return the sauce to the heat and bring to a boil. Season with salt and pepper. Grate the cheese and add half to the sauce. Heat the remaining butter and quickly toss the shrimp over heat. Put the shrimp on top of the spinach mixture and cover with sauce. Sprinkle the remaining cheese over and brown quickly under a hot broiler. Serve immediately over pasta with a big tossed green salad, and a piece of crunchy Italian bread.  Serves: about 4 people 

Till Next Time..........................................................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Requested

“Grandma's Marinara Tomato Sauce” & “Grandma's Meatballs” Recipes

As the weather gets warmer and Spring is really in full bloom, it brings to mind that Summer time is approaching. A time for the beach, BBQ’s, picnics, family gatherings, and just enjoying the time outside in the sun. One of my favorite foods to eat in the summer are tomatoes. Tomatoes are now available year-round, but the most quantities, and the best flavor are when they are at it’s peak season from July to September. They can be red, yellow, orange, green, purple, or brown in color. Tomatoes are fruits in a botanical sense. Their taste and flavor have a subtle sweetness that is harmonized by a slightly bitter and acidic taste.

Packed with vitamins and antioxidants, tomatoes are one of the healthiest foods you can purchase. They are high in Vitamin C, Vitamin A, fat-free, low in sodium, and satisfy 10 percent of your daily potassium needs. Tomatoes should be kept at a cool room temperature, never refrigerated.

The varieties of tomatoes come in several shapes and sizes, plus can be used in numerous ways of eating, drinking, or cooking. The spherical tomato, or known as rounds can be used for juice production, sandwiches, and salads. The pear-shaped or oval tomatoes, known as plum tomatoes, are primarily used to make tomato paste, due to being less juicy and less flavorful. Then we have the small cherry or grape tomatoes, which are usually eaten whole in salads or as a snack. These also are firmer and may be cooked on kabobs or grilled. Lastly we have the beefsteak or sandwich tomatoes. These are about 5 inches in diameter. One slice is enough to cover a large sandwich.   

The tomato was introduced from the Spanish New World to European botanists in the 16th century. The use of tomato sauce with pasta appears for the first time in the Italian cookbook “L’Apicio Moderno,” by the Roman Chef, Francesco Leonardi, edited in 1790.

Making a great tomato sauce is something you can be proud of once you get it right. No store bought pasta or spaghetti sauce can compare with the taste of a sauce that you make from scratch. You can use this sauce on a variety of pasta including spaghetti, macaroni and it is also a good base for lasagna. My recipe this week is two fold, one is my mom’s Marinara Sauce and the other is her Meatball recipe. The recipe for this sauce was passed down from my family, and now to you. Buon Appetto! 

“Grandma’s Marinara Tomato Sauce”

Ingredients:
2 cans of 28 oz. crushed tomatoes
2 cans of tomato paste
Olive Oil or Canola Oil
5 large garlic cloves
Salt to taste
2 1/2 tablespoons of Oregano flakes
2 1/2 tablespoons of Parsley flakes
2 1/2 tablespoons of Basil flakes
2 dried Bay leaves

Directions:
On medium heat sauté olive oil to thinly cover bottom of pot. Add garlic. Then add crushed tomatoes and paste.  Add 1/2 can of water (use paste can). Put in salt, parsley, basil, oregano to taste and add 2 dried bay leaves. Stir while cooking on low simmer (after starts to boil) for 1 hour. You can add a small amount of sugar if desired (optional). Cover on or slightly off to thicken sauce. Enjoy with pasta of your choice and meatballs.

“Grandma’s 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 1/2 teaspoons of minced garlic
3/4 cup of fresh Pecorino Romano cheese, grated
6 eggs
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
3 fistfuls of fresh parsley-chopped
Vegetable oil or Canola oil　
　
Directions:
Place oil about 1/4 to 1/2 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.

Tip: In place of bread crumbs, take chunks of stale Italian bread and soak in a bowl with water or milk. As it softens remove crust and squeeze water or milk out of bread chunks. Separate into small pieces and add to chopped meat mixture.

Till Next Time………………………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Sicilian Baked Caponata with Spinach Pasta" In Honor Of The "Goddess Ceres"

In the ancient Roman religion, there was a goddess called “Ceres“. She was the daughter of Saturn and Ops, plus the sister of Jupiter, Pluto, Neptune, Vesta, and Juno. Many countries claimed the honor of her birth. An ancient temple was dedicated to her in Catania, in Sicily, Italy. Ceres was beautiful. She was tall, majestic, fair in complexion, had flaxen hair, and her eyes were luxurious. Her head was crowned with a garland of poppies, ears of corn, or wheat. She is holding in her right hand a bunch of wheat and in her left hand was a torch. 

Ceres was described as being the Roman Goddess of agriculture, abundance, grain crops, and fertility. She is honored for seven days in April, May, at harvest time, plus during Roman marriages, and funeral rites. Ceres was believed to be the Earth Goddess and equivalent of the Greek Goddess Demeter. Greek and Roman religions plus mythology therefore become very closely entwined.  The word “cereals” derives from the name of the goddess Ceres due to her association with edible grains. At harvest time, Ceres was credited with teaching humans how to grow, preserve, and prepare grain and corn. She was thought to be responsible for the fertility of the land.

Ceres had a strong mythological and cult connection with Sicily. According to the legend, she begged Jupiter (her brother) that Sicily be placed in the heavens. The result, because the island (Sicily) is triangular in shape, was the constellation Traingulum, an early name of which was Sicilia. Ceres was the only one of the goddesses who was involved on a day-to-day basis in the lives of the common people. While others occasionally “dabbled” in human affairs when it suited their personal interests, or came to the aid of “special” mortals they favored, the goddess Ceres was truly the nurturer of mankind.
 
The Romans explained the turning of the seasons by the story of “Proserpine,” who was Ceres daughter. Proserpine was forced by her husband, to stay in the underworld for “four” months every year because she once ate food in the underworld and now she can never leave forever. She comes out in the spring and spends time until autumn with her mother Ceres. Then she goes back to the underworld in the winter. Her parting from Ceres every fall is why plants lose their leaves, seeds lie dormant under the ground, and nothing grows until spring when Proserpine is reunited with her mother. This is a short version of the myth.

Most of the information on Ceres was taken courtesy of “Long Island Cares, Inc. / The Harry Chapin Food Bank” a food bank on Long Island, New York. Their food banking computer system was named in honor of “Ceres.” Harry Chapin founded Long Island Cares in 1980. It is a non profit organization and community based.  Their mission is to bring together all available resources for the benefit of the hungry on Long Island. They provide emergency food where and when it is needed. They sponsor programs that help families achieve self-sufficiency, and educate the general public on hunger on Long Island. Long Island Cares relies on the generosity and strong support of the individuals, corporations, and foundations that make up the community. They are deeply grateful to so many who support their commitment to the community. So please help us fight hunger by going to Long Island Cares which is www.licares.org and click on the donate page. It is a secure site plus there are a number of ways to make donations. Thank you so much for your help. 


My recipe this week is in honor of the Goddess “Ceres”. It is called “Sicilian Baked Caponata with Spinach Pasta”. This dish is totally amazing! Being Ceres is the goddess of agriculture; I thought this recipe fits perfectly for what Ceres is believed to be about. Most of the ingredients are freshly grown vegetables and grains for the pasta. This dish is not only pleasing to your taste but very colorful to put on any table. The marriage of all the veggies and the grated cheese melted and gooey brings a taste of unending love for simple good food. Enjoy!  

"Sicilian Baked Caponata with Spinach Pasta"

Ingredients:
1 medium onion, thinly sliced
2 tablespoons olive oil
2 cloves of garlic, peeled and finely chopped
1 large green pepper, seeded and cut into cubes
1 large red pepper, seeded and cut into cubes
1 small eggplant cut into cubed
6 tomatoes, skinned, seeded and chopped
1 tablespoon tomato puree
3 tablespoons of red wine
Salt and freshly ground pepper to taste
6 oz of spinach (green) noodles, cooked
4 oz of Pecorino Romano grated cheese

Directions:
Fry the onion gently in the olive oil for 4 minutes; add the garlic, red and green peppers, eggplant, chopped tomato, and cook covered for about 5 minutes. Add the tomato puree, wine, salt, and pepper to taste. Simmer gently for 10-15 minutes, until the vegetables are almost soft. Remove from the heat and stir in the cooked noodles. Spoon into a shallow flameproof dish and sprinkle with the grated cheese. Bake into a pre-heated oven at 375° F. for 15 minutes. When the cheese is melted and browned you know that it is ready to mangia! Serves: 4

Till Next Time……………………………….


Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

A "Sour Cream Coffee Cake" Recipe For "National Coffee Cake Day"

Did you know that the word “cake” has had a long history and it is of Viking origin? It comes from the Old Norse word “kaka”.  In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. Early cakes in England were mostly bread. The difference between a “cake” and “bread” is that a cake has a flat shape and it is round, plus the cooking method is different.  Bread is cooked upright and it is not turned in the cooking process.

Easter and Passover has come and gone and I hope everyone enjoyed their holidays. But even though there was so much food, we still crave desserts, cookies, and cake, that will never end. Which brings me to Sunday, April 7th “National Coffee Cake Day".  Yes, there is a day to celebrate Coffee Cakes! This holiday has been celebrated for many years and it seems to have started in the United States. There isn’t any record or proclamation on how it started, but it is still a food holiday and we have to celebrate it! Who doesn’t enjoy a slice of coffee cake with a cup of coffee? So let’s get in on the fun!

What is coffee cake anyhow? It is a cake served with coffee or eaten as a dessert. Under this definition, a coffee cake does not necessarily contain coffee. Coffee cakes are typically flavored with cinnamon, apple, nuts, and fruits. Blueberries and raisins are a common ingredient added to this dessert. These cakes sometimes have a crumb topping or just a sugar glaze, made with cinnamon. There are many different variations and ingredients that make each baked coffee cake unique.

My recipe this week is my mom’s “Sour Cream Coffee Cake”. I made this cake as an extra dessert for Easter this year. When my sister-in-law saw me put it on the table, she was so happy as it is her all time favorite. This recipe is our “go to” cake for a delectable dessert. The taste is delightful with a cup of coffee but also can be enjoyed with a cup of tea too! It is very easy and is done in a short time, ready for unexpected company. Under the crunchy sugar top is a delicious interior with sweet soft raisins that melt in your mouth. You can add a dollop of Ice Cream or a few strawberries on the side, but it really needs no embellishment. It is that good! So, enjoy your celebration of “National Coffee Cake Day” and don‘t forget to save a piece for yourself. 

I have to give a big THANK YOU to Rossella from “Cooking with Nonna”. My recipe for the “Cuzzupa - Calabrian Easter Cake” was entered in a contest for traditional Italian Easter desserts. (This recipe was posted on my blog for Palm Sunday) Well, I won the contest! I will be receiving a beautiful gift basket filled with Academia Barilla products. If you would love to see my recipe plus many other Italian dishes, you can go to www.cookingwithnonna.com. Thank you again.


“Sour Cream Coffee Cake”

Sour Cream Coffee Cake

Ingredients:
3 large eggs
1 1/2 cups of sugar
1/2 cup of vegetable oil
3 cups of unbleached all purpose sifted flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cream of tarter
1 cup of dairy sour cream
1/2 cup of raisins
1/4 cup of sugar for top of cake before baking

Directions:
Preheat oven to 350° F. In a bowl beat eggs until thick and lemon colored. Gradually add sugar beating until light and fluffy. Gradually beat in the oil. Add the sifted dry ingredients alternately with the sour cream. Add the raisins. Pour into greased and floured pan. (9 x 12 x 2) Sprinkle the last 1/4 cup of sugar over top of batter in pan. Bake in moderate oven for 30 minutes or so until cake tester inserted in center comes out clean.

Serves: 12 or more depending on how you cut it. Cutting it on a diagonal makes it look like a diamond shape. 

    


Till Next Time…………………………….


Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Rack Of Lamb With Roasted Fennel And Garlic" For Easter Dinner Plus A Fun Drink To Celebrate Called "Peeps On The Beach"

Buona Pasqua! Happy Easter! “May your Easter basket be filled with blessings and joy. I wish you, your family, and your friends a day filled with loving memories.”

It’s finally Spring time on Long Island! You can see the trees starting to bud, the flowers are starting to bloom, the sun is getting a little warmer, and the air has that hint of freshness that only spring can bring. Easter falls in the spring, which is when the earth renews itself after winter. Easter is a day to dress in your Sunday best, go to church, celebrate life, enjoy traditional foods with your family, and of course eat way too much chocolate. But, sometimes we forget that Christians all over the world celebrate Easter as a religious holiday, commemorating the resurrection of Jesus Christ, the son of God. In Italy, the church bells stop ringing on Holy Thursday and Good Friday to remember the death of Jesus on the cross. Then on Easter Sunday morning, the church bells ring out once again, telling people that Jesus has risen. Italian children wake up on Easter morning and find eggs scattered in their rooms. Eggs, rabbits, and young animals are thought to represent re-birth and fertility in the spring.

Throughout the world the most popular Easter symbol is the lamb. The reference to the lamb in Christianity goes back to the book of Genesis, from the Bible. In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. In the 7th century the Benedictine monks wrote a prayer for the blessing of lambs. A few hundred years later a roasted lamb became the feature of the Pope’s Easter dinner, and has ever since. Little figures of a lamb made of butter, pastry, cakes, or chocolate have been used for Easter table centerpieces. Many Easter Sundays, I can remember my mom cooking lamb for Easter dinner along with our Italian traditional dishes. 

If you do not want to have the bone in your roast you can ask your butcher to remove it, but remember when you cook the meat on the bone it is much more flavorful. There are numerous ways to cook lamb along with many different spices and ingredients. My recipe this week is called, “Rack of Lamb with Roasted Fennel and Garlic”. Fennel or in Italian we call it “Finocchio” are leaves of delicately flavored and similar to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled or eaten raw. The greens of the fennel (fronds) can be saved and used to put in soups and stews. Fennel seeds are sometimes confused with those of “anise,” which are similar in taste and appearance, though smaller. The flavor of Fennel if you eat it raw is said to have a licorice taste.

“Rack of Lamb with Roasted Fennel and Garlic”

Recipe from New York Times- November 1994

Ingredients:
2 teaspoons olive oil
5 cloves garlic, 2 cloves minced, 3 cloves thinly sliced
1 tablespoon fennel seeds, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt, to taste
1/2 teaspoon freshly ground pepper, to taste
1 rack of lamb, prepared by your butcher
3 medium-sized fennel bulbs, trimmed and cut in half lengthwise,
Then across into 1/4 inch thick slices
1/4 cup chicken broth, low sodium canned or homemade

Directions:
Preheat the oven to 400° F. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard, and 1/2 teaspoon of pepper in a large bowl. Rub the mixture over the back of the lamb. Set aside. Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. (Depending on how you like your lamb) Let stand for 10 minutes. Carve the lamb. Season the fennel with additional salt and pepper if needed. Divide the lamb and the fennel and serve immediately. Yield: 4 people 

I also have a fun adult drink to celebrate Easter which is called, “Peeps On The Beach”. We all know what marshmallow “Peeps” are and they are more popular than ever. A web site called peepdrinks.com has many different adult drinks that use Peeps as a garnish for their cocktails. Try this one as we are getting into the spirit of summer. 

"Peeps On The Beach"
1 oz vodka
1 oz peach schnapps
2 oz orange juice
2 oz of cranberry juice
1 marshmallow peep

Fill a highball glass with ice (or chardonnay glass). Add vodka and peach schnapps, then fill glass with equal parts of orange juice and cranberry juice. Garnish with a peep. Not only delicious but colorful as well.  Enjoy!


Till Next Time…………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Traditional, Italian, Calabrian, Easter Cakes Called, "Cuzzupa"

Spring has finally arrived, even though the weather is still cool. But that is not going to stop the coloring of eggs, bunny rabbits, Easter bonnets, parades, and egg hunts as Easter is right around the corner. It’s also time to start thinking about baking Easter cakes and sweet desserts for your Easter dinner. Christians in over 80 nations will be celebrating Palm Sunday this week and Easter Sunday next week. “Happy Easter” is translated in Italian as “Bouna La Pasqua,” and “Happy Palm Sunday” is “Felice Domenica delle Palme.” 

On Palm Sunday or Passion Sunday as it is often called, Christians celebrate the entry of Jesus Christ into Jerusalem, the week before his death and resurrection. The Bible reveals that when Jesus entered the city of Jerusalem, the crowds greeted him by waving palm branches and covering his path with palms. In Italy, this Palm Sunday and Easter, mass will be celebrated by our newly elected, Pope Francis I. He is the 266th pope and spiritual leader of the world’s 1.2 billion Roman Catholics.

Also want to wish all of my Jewish friends out there a “Happy Passover” as well. Passover begins at sundown on Monday evening March 25th and concludes April 2nd. Passover is a beautiful and meaningful holiday. It allows the Jewish community to relive its past, celebrate the present, and hope for its future by lovely rituals and by being together with family and friends which is bound by tradition.

great-grandmother-Sofia

I have a recipe that I would love to share with you. It is a very traditional Italian Easter cake called "Cuzzupa". This recipe was my great-grandmother; Sofia’s and originated from Calabria in Italy. It is baked with Anise seeds (licorice flavor) and made into a braided wreath or nest and colored sprinkles are added to top off the cakes. The consistency is a cake type of dough not bread and the anise flavor adds a very distinct taste to them. We had a large kitchen and we would prepare for baking day with a large wooden board that we used to roll out our dough and create our special cakes and cookies for special holidays through out the year. This antique pastry board was passed down through the years which now I have inherited to create my own delectable sweet treats. As I roll out my dough, I think back to a simpler time. The smells in the kitchen would always give me that warm and toasty feeling. It was a feeling of love, family and food. Food was and still is a big part of my family.

"Cuzzupa"

Ingredients:
6 cups of flour
4 teaspoons baking powder
Pinch of salt
Anise Seeds (between 1/3 and 1/2 oz of crushed and cleaned anise)
4 tablespoons Crisco (room temperature)
1 cup of sugar
6 eggs (save 1 egg white to brush on cakes before baking)
3/4 cup of milk
Confetti candy sprinkles

Directions:
Color hard boiled eggs (amount is up to you) a few days ahead of time. Preheat oven to 350° -375° depending on your oven. Grease flat cookie sheets or pans.
Crush Anise seeds and put into dish (before, use a cotton handkerchief to gather anise and twist hanky under it. Then rub hard on the ball of Anise. After rubbing it rolled up in between both hands (make fists.) Open carefully and sort out Anise from brown husks and sometimes small stones.)
Sift together flour, baking powder and salt. Then mix in Anise. Mix in Crisco with sugar and after make a well shape. (Remember, this is the traditional Old Italian way, but you can also use a bowl to mix all ingredients.) Put in eggs (save/1 egg white) and milk.
Gradually take flour from sides of the well and mix with eggs and milk. Don’t break the wall as all liquid will run out. When all mixed you knead dough till all mixed good and a smooth texture. Might have to put a little flour on board or counter, so it will not stick. Not too much flour or the cakes will be too dry. Then cut a chunk and leave the rest on the side of board or counter.
Roll out dough in a long and thin strip. Make the strip the thickness of a wooden spoon handle, not any thinner as the dough will break. If you twist 2 strips together to make a braid make each a little thinner than your finger. They will swell as they bake. Put your colored eggs in the braid, nest or dolls, whatever you decide to create. Be careful as you put them on a baking sheet so they don’t break or crack. Roll small pieces of dough and then flatten out with the palm of your hand to cover around the side of the egg on dolls or nests. This helps keep the eggs more secure. If you make dolls, put a slit on feet and hands.
Now beat saved egg white and with a pastry brush, brush egg white on all parts of your cakes. (Careful not to get egg white on cookie sheet as it will burn and also try to keep egg white off of colored eggs as they will be spotty after they bake.)  After the egg whites are on brushed on the cakes dip a finger in egg white mixture and then dot with candy confetti sprinkles on the dolls, crosses or what ever you made.
Then bake in oven for about 20-25 minutes depending on your oven. They should be lightly browned. Let them sit about 10 minutes to cool off before taking them off the cookie sheet/pans, they may crack or break so be careful removing them from the pans. You can store in an air tight cookie tin for about a week, if they don’t get eaten before that.

Till Next Time…………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved.

"Irish Soda Bread" For St. Patrick's Day And The Feast Of St. Joseph

“May the Irish hills caress you. May her lakes and rivers bless you. May the luck of the Irish enfold you. May the blessings of Saint Patrick behold you.” This is a blessing for St. Patrick’s Day which is celebrated on March 17th. This is a day that everyone is Irish, a day to be merry and commemorate the love of St. Patrick for his followers, Irish or not. This is also a day when stories of Leprechauns and spirits are told.

In Irish mythology, a Leprechaun is a type of male faerie said to inhabit the country of Ireland. According to folklore, these “faerie folk” were to have inhabited Ireland before the arrival of the Celts. Leprechauns usually take the form of old men who enjoy partaking in mischief. In most tales and stories Leprechauns are depicted as generally harmless creatures that enjoy solitude and live in remote locations. They are said to have been cobblers or shoemakers. They are supposed to be very rich, having many treasure crocks filled with gold buried in secret locations. Another popular belief is that you may find a Leprechaun and his pot of gold at the end of a rainbow. Some say that they have mythical power and magical control over the workings of Earth, and even have the power of trickery that confuses their target allowing the Leprechaun to play tricks on his victims. In 1831 Samuel Lover describes the Leprechaun wearing a red coat that was laced with gold, a cocked hat, pointed shoes, a beard like an elf, silver buckles on his shoes, and spectacles stuck on his pointed nose. The modern image of the Leprechaun is depicted by having red hair; with a beard, wearing an emerald green frock coat, and often with a crock of gold.  He has knowledge of the many locations were more treasure is buried.

Did you know that the color associated with St. Patrick was originally blue not green? Green was the color that was most widely associated with Ireland and the Irish people.  St. Patrick‘s color now in modern times is green, also due to the phrase, “the wearing of the green". St. Patrick used the shamrock, a three-leaved plant to explain the Holy Trinity to the pre-Christian Irish. The shamrock is now the symbol of Ireland. Shamrocks are considered to bring good luck. The change from blue to green began about the 1750s.

“St. Joseph, protect me and my family as you did with the Holy Family. Kindly keep us ever united in the love of Christ, ever strong in the virtue of the Blessed Mother, and always faithful in devotion to you. Amen” This is a blessing to St. Joseph which the Italian people celebrate the Feast of St. Joseph on March 19th. As like St. Patrick often it is expressed through the “wearing of the green,” “wearing of the red” is what the Italian people do for St. Joseph. The spouse of the Blessed Virgin Mary and Jesus’ step father, St. Joseph has solemnity and rank in the Roman Catholic Church. St. Joseph was a carpenter by trade and is the patron Saint of not only carpenters but also, married people, family life, and workers. In Italy, especially Sicily, St. Joseph is also regarded as their patron saint. In some Catholic countries, mainly Spain, Portugal, and Italy, St. Joseph’s Day is regarded as Father’s Day. Giving food to the needy is a St. Joseph’s custom. In Italy a typical St. Joseph’s Day alter would have flowers, limes, candles, wine, fava beans, cookies, specially prepared cakes, breads, and Zeppole. (A Neopolitan pastry)  This is done as a thank you to St. Joseph for surviving a famine that the Italian people went thorough. Foods that are traditionally served containing bread crumbs to represent saw dust since St. Joseph was a carpenter. The alter usually has three tiers to represent the Holy Trinity.

St. Joseph’s Day is also the day when the swallows are traditionally believed to return to Mission San Juan Capistrano after having flown south for the winter.

My recipe this week is “Simple Irish Soda Bread”. This sweet, delicious bread is traditional for St. Patrick’s Day. It can be served warm with some butter or room temperature with a cup of tea or a mug of cold beer. Enjoy your St. Patrick’s Day and the Feast of St. Joseph. Hope that you find the luck of the Irish and the peace of St. Joseph!

“Simple Irish Soda Bread”

Ingredients:
1 cup of all-purpose unbleached flour
1 tablespoon brown sugar
1/4 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
4 - 1/2 teaspoon cold butter
1 egg
1/3 cup Buttermilk
3 tablespoons of raisins or currants

Directions:
In a small bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. Combine egg and buttermilk; stir into crumb mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 6-8 times. Shape into a 5-inch round loaf. Place on a baking sheet coated with cooking spray. Using a sharp knife cut a 1-inch cross about 1/4 inch deep on top of loaf. Bake at 375°F for 18-22 minutes or until golden brown. Cool on a wire rack. Yield: 1 loaf 

Till Next Time……………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Think Spring! "Baked Spaghetti With Cauliflower And Anchovies" For My Mom's Birthday

Daylight Saving Time starts at 2am this Sunday March 10th. This means you will “spring ahead” and move your clocks forward one hour, which unfortunately because of the time change you lose an hour of sleep. Everyone now has to adjust to their own spring schedule. Speaking of spring, March 20th is the first day of spring officially and the warmer temperatures will be headed our way. Right now we are in the throes of a snow storm again here on Long Island. It has been snowing throughout the evening and it is still coming down this afternoon. Everyone is hoping that this is the “last hurrah” for the Winter Season. Spring is on its way, I could hear the robins singing the other day and some flowers are pushing up from the ground. Easter is upon us which means New Life and everything is waking up from winter’s slumber. So don’t forget to change your clocks ahead before you go to bed on Saturday night or you‘ll miss spring and stay in winter.

This Sunday, March 10th is a special day in my family. It is my Mother’s Birthday! Mothers are angels sent from God. They are like snowflakes; each one is different and unique in their own way. Not until I had my son did I realize the sacrifices mother’s make. My Mom is the heart of our home. She is the one that gets everyone together for Birthdays and Holidays. She loves to cook meals for the family. She exhumes Love, Joy, Faith, and has the patience of a Saint. Everyone in the family can attest to her strength, her honesty, and her warmth. My Mom embodies what a Mother should be and shares her wisdom with everyone she meets. Her hobbies include reading, gardening, cooking and spending time with my Dad, her family and friends. I have so many memories of my childhood with my Mom, but these thoughts are a special way to wish my Mom a Happy Birthday !!!

My mom Madeline

My mom was a teacher by profession and as they say chief, cook and bottle washer. She did it all. Took care of three children, ran a home, worked, and there was always a hot meal on the table at night for dinner. On Sundays, church was always the top priority as the whole family would go to Mass together. Sunday was not only for church but for family. We always had grandparents, friends, and relatives to share in our Sunday dinner. The table had to be set just so, with the proper placement of forks, spoons, and knives. A typical Sunday meal was centered on pasta (macaroni or mac’s for short we would call it) and meatballs as a first dish and then came the entrée with all the trimmings. After every one was almost busting out of their clothes came the coffee, demitasse, (Italian black coffee) tea, fruit, nuts, figs, and the desserts. We of course do not eat like that anymore, thank goodness or we will have to be rolled out of the house. Things were different then. Both my parents are my heroes. They not only share their love of family and food but also their faith. No matter what life brings, they taught me to be strong and know that family and God is always there with love and support. So, I dedicate this blog post to not only my mom but my dad as well. Abraham Lincoln said, “All that I am or ever hope to be, I owe to my angel Mother.”  

Here is a recipe that my Mom really enjoys. She loves pasta of any kind. If she was on an island and could bring only one kind of food with her it would be pasta. So this one is for you Mom…Hope that you enjoy your Birthday……
Love your daughter Dottie xx :)

Baked Spaghetti With Cauliflower And Anchovies

Ingredients:
1 large cauliflower--Washed and cut in florets
3 medium onions (sliced)
3 cans of Anchovies
Salt and black pepper
1 lb of spaghetti
Vegetable oil to sauté
Pecorino Romano grated cheese

Directions:
Boil water and cook your spaghetti. Drain and leave on the side. After washing and cutting cauliflower put in large pot with water and par-boil until tender. I large pot put a tin layer of oil on bottom. Put in onions and sauté, then add anchovies and mix with the onions.

When cauliflower is cooked and drained (save some water) put in with onions and anchovies. Add some liquid from cauliflower cooking water, (not too much) not quite covering the cauliflower. Stir together carefully. In baking pan spoon some cauliflower mixture into pan. Place 1/2 of pasta on top of cauliflower. Sprinkle grated cheese on top. Then arrange another layer of cauliflower mixture and then spaghetti, grated cheese on top again. Bake for about 25-30 minutes at 350° F. Should be lightly browned and crispy. You can serve with a big tossed salad and according to your taste add extra grated cheese on top.  Abbondanza!!

Till Next Time……………………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Tomato Cheese Biscuits" for "National Flour Month"

Another month has passed us by, today is March 1st and it is the beginning of another busy month. With St. Patrick’s Day, first day of Spring, Daylight Savings Time begins, Passover, Easter Sunday, and my mother’s birthday, I will have just enough time to bake my mom a special treat using flour. Oh, I forgot to mention that March is also known as “National Flour Month”. Come, join me as we take a look at many different types of flour and how can we use it?  

Flour is an essential ingredient in baking and cooking. In European and American culture it is a defining ingredient that is used for making breads, pies, cakes, cookies, pastries, pancakes, and can be also used as a batter for frying foods. When brought together with the help of a few basic ingredients flour can be transformed into a delightful treat. Flour is a fine powder made by grinding grains that is high in starch. It is commonly made from wheat but also can be made from corn, rye, barley, and rice. Ground legumes and nuts such as soy, peanuts, almonds, and other tree nuts are also called flours. Grinding stones from Italy, Russian and the Czech Republic have been found embedded with starch grains, suggesting that many years ago people processed roots from cattails and ferns into flour.
                                   

In today’s world we have different types of flour that comes in many varieties of flavors, textures, and colors. Some of them I know you have used but some you haven’t and may want to try experimenting with. All purpose flour or plain flour is the most widely used. Bleached or non-bleached, that is the question? Bleached flour is when they put bleaching agents to whiten the flour which also gives it more gluten-producing potential. In my opinion, I use only non-bleached, but it is your preference. 
Bromated flour is another type that also has bleaching agents added to its finely milled flour. Bromated flour has been banned in much of the world, but remains available in the United States. Then there is cake flour, Graham flour, Pastry, Cookie, or Cracker flour, and Self-Rising or Self-raising flour, and Wheat flour. Some other types include; Corn, Rye, Tapioca, Brown Rice, Noodle, Buckwheat, Chestnut, and Chickpea flour. Did you know that Pillsbury began its annual “Bake Off” in 1950 to promote its “Flour” line?

Besides using flour for baking my family uses it as an egg and bread technique for frying fish, chicken, pork, and vegetables. Flour is added to the breadcrumb mixture as that will help the egg and breadcrumbs stick to the food. It also helps the fish, etc. not stick to the frying pan, and makes your foods crispy. 

My recipe this week is a perfect way to celebrate “National Flour Month” with “Tomato Cheese Biscuits”. A savory, cheesy biscuit--delicious--served with a flavored spiced butter. This biscuit is delightful as an accompaniment to a warm bowl of soup.  Enjoy! 

“Tomato Cheese Biscuits”

Ingredients: For Biscuits
2 cups of all purpose unbleached flour
1 tbsp. of baking powder
2 tbsp. of cold unsalted butter
1 cup of grated medium cheddar cheese (white or yellow)
1 cup of Buttermilk
1/4 cup of Delallo sun-dried tomato paste (6.5 oz jar)
1 Egg yolk, fork beaten

Ingredients: For Spiced Butter
1/2 cup of unsalted, softened, butter
2 tbsp. Chopped fresh chives
1 tsp. of Chili powder

Directions: For Biscuits
Combine flour and baking powder in large bowl. Cut in butter until mixture resembles coarse crumbs. Add Cheddar cheese, buttermilk, and paste. Stir until soft dough forms. Press (do not roll out) mixture onto lightly floured surface to 3/4 inch thickness. Cut 2 1/4 inch rounds from dough with biscuit cutters. Arrange, just touching, in greased 9 x 9 inch pan. Brush tops with egg yolk. Bake in 450°F oven for about 15 minutes until tops and bottoms are golden. Let stand in pan for 5 minutes before removing to wire to cool.

Directions: Spiced Butter
Combine butter, chives and chili powder in small bowl. Makes 1/2 cup of spiced butter. Serve with biscuits. Yields: 10 biscuits.

    


Till Next Time………………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved