"Italian Stuffed Mushrooms" On The Menu For September

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 one of the first growers of mushrooms in France. Mushrooms were grown in caves. 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. 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 annual Mushroom Festival. 

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. Some mushrooms may keep for up to one week in the refrigerator
4. 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

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. They're low in calories and sodium, so they add flavor to meals without adding too much of the things you don't want. They contain no fat or cholesterol and are full of Vitamin D.

My Mom

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 a nonholiday as well. You can use this as a side dish or even as an appetizer. As you place a mushroom into your mouth, you have to close your eyes and taste the savory flavor of the spices, and cheese in the breadcrumb stuffing mix. All of these ingredients enhance the richness of the mushroom. Absolutely “yummy” and I’m sure it will be a favorite in your family as well as in mine.

“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. 

Till Next Time……
　
Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

***This Wednesday is the 12th Anniversary of 9/11, a day most Americans and the world will never forget. An attack on America took place that day in 2001, 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.*** 

"Colorful Corn Salad" And "Italian Stuffed Peppers" To Celebrate Labor Day!

Coming to terms with the end of summer is a rough thought for some people. Were did it all go? Yesterday seems like we were just starting the month of June and here we are starting September already! Parents all over are getting prepared with supplies for their children to start another year of school. Before school begins and we start packing up the beach gear, lawn chairs, pool supplies, plus our grills, we have one more weekend of summer time fun that is called Labor Day! Personally, nothing says Labor Day weekend to me like a family BBQ or cookout. Labor Day is on Monday September 2nd this year, and I’m sure we are all looking forward to a long enjoyable weekend as we start the month of September. This weekend celebrates the “unofficial” end of summer. Everyone is going to the beach, having picnics, going to fairs, and enjoying the last weekend of their summer activities.

You may ask, what is Labor Day and why do we celebrate this day? So here are some facts about the holiday. Labor Day is an American Federal Holiday that celebrates the economic and social contributions of workers. We pay tribute to the achievements of the American workers. It is also supposed to be a day of rest and considered a workingman‘s holiday. The first Labor Day was held on September 5th 1882 in New York City. Then on June 28th 1894 it became a Federal holiday, stating that the first Monday, in September of each year would be a legal holiday in all U.S. territories. In addition, Labor Day marks the beginning of the season for the National Football League, (NFL) and some college leagues as well. Labor Day is also a great day for stores to have “End of Summer” sales.

In Italy, many Italians observe Labor Day as well. It is called La Festa dei Lavoratori. They observe this nationwide holiday on May 1st. A holiday that was connected with agricultural cycles and still celebrated in some regions throughout Italy. Farmers and workers traditionally took the day off. They relaxed and had parties with food, drinking, and dancing. This was to show their support for the social and economic achievements on this day.

So before you bid this summer farewell, go out with a bang on this Labor Day! Whether you are heading out of town, staying in the city, spending the day quietly at home relaxing, or enjoying one final celebration of the summer, be sure to relish the day with your family and friends.

This week I have two recipes to share with you. I remember a recipe that my mom taught me called “Italian Stuffed Peppers.” (was created by my mom) They are made by stuffing cubanelle peppers with a bread crumb filling topped with tomato sauce and baked. Cubanelles are a long slender banana-shaped sweet pepper, also known as Italian frying peppers. You can use this recipe as a side-dish.

The other dish is my rendition of a recipe I found in a magazine which I call “Colorful Corn Salad.” The combination of all the ingredients mixed together is not only colorful but also is harmonious in your mouth. These two recipes will be hits on your Labor Day weekend BBQ‘s, family gatherings, or even at home relaxing. 

Cubanelle Peppers

“Italian Stuffed Peppers”

Ingredients:
6 Cubanelle peppers, tops and seeds removed
3 cups of your favorite tomato sauce
3 cups unflavored bread crumbs
4 tablespoons of chopped fresh parsley
2 teaspoons of minced garlic
1 cup of grated cheese (Pecorino Romano)
Salt and pepper to taste
Olive oil

Directions:
Cut 1/2 inch from the top of a washed pepper and remove the seeds. Mix the bread crumbs with parsley, minced garlic, grated cheese, salt and pepper. Add a small amount of oil and mix with hands. When it feels like a sandy consistency then you are ready to fill the peppers. Fill the peppers with mixture (do not fill to tightly as it will become dry) Put about a 1 1/2 cups of tomato sauce on bottom of a baking dish so they will not stick. Place peppers in the baking dish, cover with remaining 1 1/2 cups of tomato sauce and sprinkle a small amount of olive oil on top of the peppers. Bake the peppers at 350° for about 30 minutes. Can also be eaten at room temperature. 

*********************************************************************************
“Colorful Corn Salad” 

Ingredients:
3 cans of sweet corn nibblets (water drained)
1 can of black olives (pitted) and chopped
3/4 cup of chopped grape tomatoes
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1/4 cup of chopped onion or scallions
1/2 cup of ranch salad dressing (your favorite)

Directions:
In a large salad bowl, combine all vegetable ingredients, and then add the salad dressing. Stir till all coated, cover and refrigerate until serving. Serving is for 8 people or more, depending on how much of the ingredients you use. You can also add another ingredient or take one of them out. Your choice…just enjoy and Mangia Tutti!


Till The Next Time……………………….

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

Breads And Homemade Italian 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. With fall approaching it is a perfect time to make bread and pizza. With the oven on and the aromas of bread baking, circling the room, there is nothing more comforting to the soul. 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, raisins, and milk.

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. 

Nanni and myself years ago

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 or rolls. Soy flour is especially made for those who have gluten allergies as it does not contain gluten.

My grandmother---"Nanni"

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 the role bread plays in a meal, the delightful aromas fill a home and it stirs all the senses. I remember when my grandmother (who we called Nanni) would come over; 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 a treat making pizza with her, as she would always tell a few stories about her Italian roots as we were eating. She never wrote her recipes down, so when she passed so did her recipes. She always said that her Italian dishes were all in her head. I found this recipe from MaryAnn Esposito at “Ciao Italia,” which is very similar to her recipe. 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 Dough

Ingredients:
1 1/2 teaspoons active dry yeast
1 1/2 cups of warm water (110°-115° F)
3 1/2 to 3 3/4 cups unbleached All Purpose Flour
1/2 teaspoon of salt
1/2 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 a 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. Mangia!    

Till Next Time….

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

Italian Culture & “Sofia’s Peas and Pasta”

A few days ago I was watching a video called “Discovery Atlas: Italy Revealed.” It depicts the passionate culture of Italy as it follows six stories of Italians, including a jockey participating in a traditional “palio,” to a former fisherman trying to set a diving record off Sicily’s coast, to the Missoni family of the fashion world, and a Venetian gondolier’s attempt to keep his family in his native city. I was amazed while I was watching this very scenic and heart warming video. It brought to mind that the Italian people are on a journey, that features many cultural customs such as fashion, cinema, food, music, and architecture just to name a few. 

When the Italian’s came to the United States, they developed many customs that were not part of their lives before they came here; creating a culture that is independent of any other. As I continued to think about this, I thought that it would be an interesting subject to share with you my readers about Italy‘s cultural icons. 

Since, my great grandparents came from Italy to the United States I can understand the culture behind my family's heritage. It must have been extremely challenging for them to come to another country, with another language, and now have to learn how to fit in with other customs that they did not understand. I feel very blessed and honored to have come from a background of exceptionally strong and dedicated men, and women to seek a better life for their families. Here are some of the famous Italian Cultural Icons that may give you a better understanding of why Italy is the birthplace of Western Culture and is often nicknamed ll Bel Paese (The Beautiful Country).

Architecture: Italy has a very broad and diverse architectural style. Some famous structures are the Coliseum, Tower of Pisa, Grand Canal (Venice), Sistine Chapel, and St Peter’s Square (Vatican).

My great-grandparents Giovanni & Sofia,
plus my aunt Jessie & uncle Arthur when
they were young

Visual Art: Over the centuries, Italian Art has gone through many changes. Italian painting is traditionally illustrated by warmth of colors and light. Some famous paintings and figures are Mona Lisa by Leonardo da Vinci, Michelangelo’s David, others by Raphael, Donatello, Caravaggio, and Botticelli. Many of these artifacts are religious in nature.

Literature: The basis of the modern Italian language was established by the poet Dante Alighieri (The Divine Comedy), Boccaccio, Leopardi, Petrarch (invented the sonnet), Giordano Bruno, and Niccolo Machiavelli.

Music: From folk to classical, music has always played an important role in Italian culture. The Italian Opera, Antonio Vivaldi, Giuseppe Verdi, Toscanini, Rossini, Puccini, Pavarotti, Andrea Bocelli, and Enrico Caruso.

Cinema: The Italian film industry was born between 1903 and 1908. Some famous icons are, Dario Argento, Rossano Brazzi, Federico Fellini, Isabella Rossellini, Marcello Mastroianni, Sophia Loren, Gina Lollobrigida, Anna Magnani, Roberto Benigni and Dino De Laurentiis.

Fashion and Design: Italian fashion is regarded as one of the most important in the world. Milan, Florence, and Rome are Italy’s main fashion capitals. Armani, Roberto Cavalli, Dolce & Gabbana, Ferragamo, Gucci, Prada, Pucci, Valentino, and Versace. 

Italian Cuisine: Ingredients and dishes vary by region. Cheese and wine are major parts of the cuisine, playing different roles both regionally and nationally. Some famous dishes include pasta, pizza, lasagna, focaccia, gelato, bread, olive oil, salami, Parma ham, and cappuccino. Others include desserts are Cannoli, Biscotti, Pizzelle, Zappole, and Sfogliatelle. 

Italy is filled with beauty, culture and history. There is so much more to this boot shaped country and its people. My recipe this week is one that my great-grandmother Sofia passed down and eventually it was taught to me. It is a simple but yet very tasty dish that is from Calabria, where my mother’s family originated from in Italy. 

“Sofia’s Peas & Pasta"

Ingredients:
Ditali, Shells or any small pasta -1 lb 
1 pound of fresh or frozen peas
2 large onions sliced
Garlic 1 clove sliced
Oil olive, coat pan
Salt and pepper to taste
Grated Pecorino Romano to taste or to top dish

Directions:
In a large pot bring salted water to a rapid boil. Cook pasta according to directions until the pasta is al dente. Meanwhile heat olive oil in a pot and add sliced garlic. Now add onions when garlic is softened and color is light. Sauté onions till soft and translucent. Next add peas, plus a small amount of pasta water to coat peas. Add salt and pepper, cook until tender. By this time pasta should be cooked, drain and add to peas with onions. Mix well and add grated cheese to top your dish. Serve immediately. Yields: 4-6

Till Next Time……….. 

Copyright © 2012-2013 “Family Plus Food Equals Love” All Rights Reserved

“Italian Stuffed Baby Eggplant” For “Ferragosto” And “La notte di San Lorenzo”

Buon 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 it is time off from work, time to relax in the sun, and a great time to spend with your family and friends. If you happen to be in the city of any region in Italy on or around August 15th, be prepared to witness a quiet atmosphere. As you will see that mostly all the stores and tourist attractions are closed. But if you happen to go along the coast you will see hundreds of people at the beach, having fun, and relaxing. Some may be preparing cook outs for an incredible family feast, and waiting for some fireworks to begin.

The rest of the Italian people are either sleeping in or most likely in Church due to the fact that Roman Catholics commemorate this day of August 15th as a “Holy Day of Obligation” to 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 and thanks. 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. 

Other Italians are camping out under the stars as this holiday often coincides with the peak activity of the Perseid meteor shower. Across Italy this night is known as “La notte di San Lorenzo” or the “Night of the Shooting Stars.” These shooting stars are also called Saint Lawrence’s tears, or Saint Lawrence‘s fire. This is to symbolize the sufferings of the Saint during his martyrdom, in the year 258. Scientifically, this phenomenon is due to the shower of meteors, which represent the debris left by the “Comet Swift Tuttle,” identified in 1862. Small fragments which are stationed in space come into contact with the atmosphere, resulting in an intense long glow with great speed. The falling of the stars is due to the passage, inside the Earth’s orbit, the asteroid belt of the constellation Perseus. If it is a clear night you may be able to witness a cascade of the falling stars at the rate of 60 or more per hour in the Northern Hemisphere. As with all meteor showers, the rate is greatest in the predawn hours, since the side of the Earth nearest to turning into the sun scoops up more meteors as the Earth moves through space.

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.

To those who have to work, those who are taking a rest, and for those who will celebrate with loved ones, I send my best wishes for a mid-August that is full of dreams and falling stars to see. I wish you a Happy Ferragosto!

My great-grandmother Sofia

My recipe this week is an Italian Stuffed Baby Eggplant. This recipe was created by my great-grandmother Sofia. This yummy dish can be served hot or cold. I love it in an Italian roll eaten cold.

“Italian Stuffed Baby Eggplant”

Ingredients:
6 small eggplants (makes 12 half shells)
Olive oil
3/4 tablespoon minced garlic
Salt and pepper to taste
2 8oz cans of tomato sauce (Del Monte)
1/2 teaspoon of basil flakes (or fresh)
1 egg
1- 1/4 cups of bread crumbs (unflavored)
1/4 cup of grated cheese (Pecorino Romano)

Directions:
Cut eggplant lengthwise in half and scoop out the inside of the eggplant. Cut scooped out insides into bite-sized pieces. Put scooped out shells in some salted water to par boil. Put just enough oil to cover the bottom of a 3-quart pot. Heat and sauté minced garlic. Then add tomato sauce and stir. Next, put in the cut up insides of the eggplant with salt/peeper and let cook until soft. (not mushy). Add water if needed. After they are cooked, remove from the heat and cool off a little. Combine the egg, breadcrumbs, grated cheese and basil flakes, and mix well. Now add to the combined mixture the cut up cooked, cooled eggplant insides. Drain eggplant shells in colander. Put a small amount of tomato sauce on bottom of baking pan. Now fill the eggplant shells with the mixture and place in baking dish. Put tomato sauce on top of stuffed eggplant. Also, add a small amount of water to bottom of pan and bake for 25 minutes at 350°.


Till Next Time……………………………….........

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

"Zucchini, Prosciutto, Tomato, and Cheese Panini" Recipe Andiamo! Let's Celebrate!

Welcome readers, Andiamo a mangiare un panino! (Let’s eat a sandwich!) Yummy! I know that everyone has eaten at least one or more delicious filled sandwiches in their lifetime. We have carried them to school, work, picnics, and other activities. They usually can be eaten for a lunchtime meal or sometimes just when you are looking for that special something to eat. Sandwiches can be made with many combinations of vegetables, meats, fish, poultry, cheese, sandwich spreads, eggs, etc. They are sold all over the world in cafes and restaurants. As we begin the new month, I want to honor the “sandwich,” especially in August, as it is “National Sandwich Month.” 

The first form of a sandwich is attributed to an ancient Jewish Elder, who is said to have put meat from the lamb and bitter herbs inside a matzo. (a flat unleavened bread) During the Middle Ages, thick slabs of coarse stale bread, called “trenchers,” were used as plates. The trenchers you could say were the first “open faced sandwich” that we know of today. In the United States, a sandwich is, made with two or more slices of bread, and with one or more layers of filling, typically meat or cheese, with the addition of vegetables. Sandwiches came be make hot or cold, open faced or can be a Triple Decker, a Dagwood, or a Monte Cristo. They can be a club or a sub, or French Dipped. Then of course we have a few of America’s favorites which include, a BLT, Grilled Cheese, Philly Cheese Steak, and the most favorite is the Hamburger! The bread can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. A sandwich can also include tacos, burritos, bagels, wraps and even are made of Ice Cream. Just use your imagination and you too can enjoy “The Sandwich.” 

I remember a story when I was young…. “Gone With The Wind,” the movie was playing at a theater near where we lived. It was one of my mother’s favorite movies. At that time in the late 1960’s, my mom was not sure if they would ever play it again and wanted us to see this classic. She took my brothers and me to see the movie. It was on a Friday late in the afternoon and my mom made each one of us a tuna fish sandwich to eat for a quick dinner as the movie was 4 hours long. As a Catholic you could not eat meat on Fridays in those days. The movie had an intermission because it was so long, and that is when we started to eat the sandwiches. They were delicious as my mom put lettuce and tomato, with the tuna in between an Italian roll. We enjoyed them, but as you all know tuna does smell a little. I remember everyone looking at my brothers and I all lined up in the row eating the sandwiches. I remember saying to my mom, “everyone is looking at us”, and she said, “Do not worry about them looking; they are just jealous that they are not eating this fantastic sandwich.” Still to this day we remember that afternoon with the tuna sandwiches, my mom, and the movie. It will be a memory that we hold dear to our hearts. By the way, “Gone With The Wind” is now one of my favorites and every time I watch it, I remember the tuna story.  

In Italy, panino is the word for a sandwich made from bread other than sliced bread. The bread is cut horizontally and filled with deli ingredients such as salami, ham, cheese, or other food, and sometimes served warm after having been pressed by a warming grill. The term Panini has been adopted to refer to a pressed and toasted sandwich. Then there is Brischetta, an open faced, toasted bread brushed with olive oil and rubbed with garlic, topped with savory items, which might include tomato, basil, thinly sliced Italian ham.

My recipe this week is a scrumptious Panini called: “Zucchini, Prosciutto, Tomato and Cheese Panini.” When this sandwich is grilled to perfection, the cheese oozes out and all the flavors melt together. This sandwich is a delectable way to celebrate National Sandwich Month. Enjoy! 

Zucchini, Prosciutto, Tomato, and Cheese Panini

Makes: 1 sandwich

Ingredients:
2 slices country white or sourdough-type bread
Drizzle of olive oil
Drizzle of Balsamic Vinegar
2 thin slices Prosciutto or ham
1/3 cup shredded young Asiago or Mozzarella cheese
2 slices of tomato thinly sliced
1/4 cup shredded zucchini

Directions:
Drizzle the olive oil over one slice of bread and layer the prosciutto over it. Sprinkle the cheese over the prosciutto and then the tomatoes, and zucchini. Then drizzle some Balsamic Vinegar on top before putting the other slice of bread over it. Top with the second slice of bread and grill in a Panini maker.

If making in a skillet, melt 1 tablespoon of butter in a non-stick sauté pan; when it begins to sizzle, add the sandwich and weigh it down with a grill press, cast-iron pan, or a brick covered in aluminum foil. When brown on the bottom, turn it over and brown the other side. Can be served with some chips or along side with a hot cup of soup for lunch or dinner.

Till Next Time……………………………….........

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

“Cookies 'N Cream Cheesecake” Recipe, Plus A “Cheesecake Martini” Cocktail

Warning! These words are adjectives that will provoke hunger! Sinful, delicious, smooth, creamy, divine, decadent, satisfying, and a little bit of heaven on earth. Have you figured out what I am describing yet?  Is your mouth watering just thinking about it? If you said “Cheesecake,” you are correct!  Smooth and rich, cheesecake is one of the most unforgettable desserts you can consume. Did you know that Tuesday, July 30th is called unofficially “National Cheesecake Day?” What is cheesecake, and why are we so obsessed with its taste?

Cheesecake is a sweet dessert consisting primarily of a mixture of soft, fresh cheese, eggs, and sugar. It is poured on a crust of cookies, graham crackers, pastry, or sponge cake. It can be baked or not, and may be flavored with a topping of fruit, whipped cream, nuts, and chocolate. Cheesecake can also be prepared in many flavors such as strawberry, pumpkin, key lime, lemon, or toffee. There are many different types of cheesecakes besides its flavor. You have the New York Style Cheesecake, which is the most popular. There is the French style, Philadelphia, Chicago, Pennsylvania Dutch, Vegan, and Lactose-free cheesecakes. What makes these cheesecakes different are the types of cheeses and ingredients that are used to create them. Savory cheesecakes are also made, often for hors d’oeuvres. In Italy, Ancient Roman style cheesecakes are made with honey, ricotta cheese, and flour. They are shaped into loaves not flat cakes. Italian-style cheesecakes sometimes contain mascarpone cheese, sugar, vanilla, and sometimes barley flakes. This type of cheesecake is drier than American styles. Small bits of candied fruit are also added. 

There are so many delicious cheesecakes that restaurants serve for desserts, but two special eateries come to mind when I think of cheesecakes. In Brooklyn, since the 1950’s, “Junior’s” has been famous for great food, but best of all is their cheesecake. They have since added more restaurants in New York City and in Connecticut. A fabulous dining experience and make sure to leave some room for their famous cheesecake. The other restaurant is called “The Cheesecake Factory”. Evelyn created her original cheesecake recipe and opened a small shop in the 1940’s in Detroit. In 1972, with their children grown, Evelyn and Oscar decided to move their cheesecake business to Los Angeles. The restaurant was an immediate success and over 30 years later and 170 locations, the rest is history as they say. 

I sometimes watch the TV sitcom called “The Golden Girls.” These four girls were a successful classic comedy and were hilarious. Every time they all had to talk about something or were depressed they all went into the kitchen, sat around the table and ate “Cheesecake.” It seems it was a comfort food that made them feel better. A bit of trivia, the girls consumed over 100 cheesecakes during the show’s 7-year run. In reality, Bea Arthur (who played Dorothy) hated cheesecake.

My recipe this week is called “Cookies ‘N Cream Cheesecake.” This is a favorite in my family and I hope it becomes one in yours. Treat yourself to a delicious serving of this rich and indulgent treat. A pure slice of heaven, that melts in your mouth! Also a fun cocktail to share with your adult friends called a “Cheesecake Martini”. . 

“Cookies 'N Cream Cheesecake”

Chocolate Wafer Crust

9 inch spring form pan
25 chocolate wafers (crushed)
2 tablespoons unsalted butter

Pre-heat oven to 325°. Melt butter and mix with crushed chocolate wafers. Press into pie pan. Bake 8 minutes, and then cool.

Filling For Crust

1 tablespoon unsalted butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup of sugar
1 teaspoon of vanilla
4 eggs
20 Oreo cookies, broken into pieces

Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in broken pieces of Oreo cookies. Pour over crust. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish cake with additional cookies, if desired.

“Cheesecake Martini”

Ingredients:
0.75 fl oz Smirnoff Strawberry Vodka    
0.75 fl oz Smirnoff Vanilla Vodka      
1 splash Cranberry Juice

Directions:
Fill shaker with ice. Add Strawberry Vodka, Vanilla Vodka, and cranberry juice. Shake and strain into a martini glass. Garnish with a berry of your choice.

Remember, Please Drink Responsibly!


Till Next Time……………………………….....

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

"Brickle Coconut Ice Cream Bombe" To Celebrate My 150th Post And "National Ice Cream Month"

Welcome to my 150th Blog Post!! On January 18, 2011, I introduced my first post into the food blogging world. I remember being very excited about sharing my thoughts with you. When I started my blog I had said, “That you would find plenty of family stories and recipes that have been passed down from generation to generation.” Now, at 150 posts later, I think I have accomplished so much and have much more to share. I owe everything to you, my readers! With 143 countries and over 46,500 followers that come back every week to see my next recipe and story, I am totally overwhelmed! I get such great pleasure from writing this blog, as it gives me the opportunity to share with you two of my passions which is; my love of writing and cooking/baking my family recipes. Your willingness to continue to read my words every week are very encouraging. 

With that being said, I need to say “Thank You” to all of you across the world. Thank You for the comments and suggestions that I have received. Finally, to my friends, family, and my mom (Madeline) in particular who has given me encouragement and shared the recipes of our family members. One last thought, I would love to thank my grandmother’s and my great-grandmother Sofia, even though they have passed on. If it was not for their stories and recipes that were passed down to my mom, I never would have been able to write this blog.

So what better way to celebrate my 150th post, than with Ice Cream! Well it is a party after all! Yes, and what a party it will be as July is National Ice Cream month and Sunday, July 21 is also National Ice Cream Day! I always loved ice cream, anyway, any flavor. In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.

Marco Polo visited China and took the technique of making ice cream to Italy. Today in Italy, “Gelato” is very popular as an Italian frozen dessert having a lower milk fat content than ice cream. Ice cream was first introduced to the United States in 1700’s. It is said that Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. First Lady Dolley Madison is also known to have served ice cream at her husband‘s President James Madison’s Inaugural Ball in 1813. Augustus Jackson, around 1832, an African American confectioner invented a technique to manufacturer ice cream. Ice cream became extremely popular in the second half of the 20th century. Refrigeration became common and there was an explosion of ice cream stores with a vast variety of flavors. Howard Johnson’s and Baskin-Robbins 31 Flavors became popular. As the soft ice cream was introduced, the USA was able to establish chains of soft serve ice cream that fit into a cone from a spigot. That is when Dairy Queen, Carvel, Tastee-Freez, and Mr. Softee were born. The 1980s saw the beginnings of Ben & Jerry’s, Haagen-Dazs, Starbucks, Cold Stone Creamery, and the rest is history!

No matter what the occasion, ice cream is a wonderful treat that adds to the celebration. Old favorites like sundaes, banana splits, milkshakes, pie a-la-mode, and ice cream cones are among the most popular and simplest choices. However, serving ideas for ice cream are only as limited as your imagination! And don't forget the cherry! Check out my recipe this week. This is my take on a fabulous and cool refreshing dessert. (courtesy of Food Network Magazine)



Brickle Coconut Ice Cream Bombe

Prep Time: 3 hours
Level: Easy
Servings: 8 servings

Ingredients:
1 1/2 quarts vanilla ice cream, slightly softened
1 quart Butter Brickle or Butter Crunch ice cream, slightly softened
1 10 to 12 ounce frozen pound cake (Sara Lee) cut lengthwise into 1 inch thick slices 
3 tablespoons Kaluha (optional)
2 cups sweetened shredded coconut, toasted

Directions:
Line a 3-quart, 9-inch-diameter bowl with plastic wrap. (make sure you use extra to go beyond the bowl) Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes. Remove the plastic wrap and scoop the Butter Brickle ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top. Brush both sides of the pound cake slices with the Kaluha. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.

Till Next Time……………………………..

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

"Corn Fritters" And A "Tomato Cucumber Salad" Recipes That Take You Back..

Picture it….Queens, NY in the late 60’s and 70’s. A young teenage girl sitting around a kitchen table with her family. The mother putting something golden and round on her plate with an aroma that was teasing her taste buds. The young girl says, “Mom what is this sweet golden fried batter called?” The mother answers her with one of the best answers ever, “It is called a Corn Fritter.” Well as they say the rest is history….I guess you figured out that I was the teenage girl. Ever since then my family and I have loved corn fritters. 

Every July 16th in the United States, people all over the country fry up a batch or two of corn fritters in celebration of “National Corn Fritters Day.” On this day, the crispy fritters are enjoyed at tables across the nation. These delightful, sweet little cakes are made with corn kernels and mixed with a batter, then fried in oil. In doing research about this day, I found no creator or origin of National Corn Fritters Day. But there is plenty of documentation to support that this holiday does exist, and it has been celebrated for years. This holiday is referred to as a “National” day, as all food and drink holidays are designed.
  

The word “fritter” comes from the Latin word “frictura” (frying). It was mainly used by way of Old French and Middle English. It can refer to a dessert, a side dish or a main course food. Corn Fritters are a savory snack. Traditional corn fritters are a mixture of corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, or baked and served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn fritters may have a similar appearance to, and may be mistaken for Johnnycakes. New England clam cakes and Maryland crab cakes are essentially varieties of a fritter. To change things up on a corn fritter recipe you may want to try adding different veggies such as onions, celery, and green/red peppers to a batch. You may also want to add a savory sour cream dip to your fritters for a party or a BBQ. There really is no limit to your enjoying the corn fritter, just use your imagination!

My recipe this week is, you guessed it “Corn Fritters.” My mom taught me how to prepare them for a side dish that will enhance your hamburgers, hot dogs, steaks, chicken, or pork chops. This is one of my son’s favorite dishes. When he comes home to visit he always asks if I could make a batch of corn fritters. He calls it comfort food from when he was young. This week I am sharing another recipe with you called “Tomato Cucumber Salad.” This fresh and tasty summer salad adds to your corn fritters. So enjoy your Corn Fritters and Tomato Cucumber Salad! 

“Tomato Cucumber Salad”

Ingredients:
1 large cucumber
3 tomatoes (about 1 lb) chopped finely
1 small onion (red) chopped finely
Fresh cilantro, a handful, chopped
1 tbsp olive oil
1/2 lime juice (squeezed) or more to taste
Salt and freshly ground pepper to taste

Directions:
Wash and peel the cucumber and onion. Cut into small dice and place into a non reactive bowl. Wash and dice the tomatoes. Add the tomatoes and chopped cilantro to the bowl as well. Drizzle the olive oil over the salad. Then start off with a small amount of freshly squeezed lime juice and salt and pepper to taste. Toss the salad and taste, if needed adjust the quantities of lime, salt or pepper until you are happy with the balance and taste. Let your salad sit for about 15 minutes before serving, this gives the flavors a chance to infuse with each ingredient.

“Corn Fritters”

Ingredients:
1 can of creamed corn
Salt and pepper to taste
1 egg
1 teaspoon melted unsalted butter
1/2 cup of milk
1 1/2 cups of flour
1 teaspoon of baking powder
Vegetable oil

Directions:
Heat oil in frying pan to about 365 °F. Do not burn the oil. In bowl combine corn, salt/pepper, and a well beaten egg. Then add butter, milk, baking powder, and flour. Mix together. (will be lumpy) Put generous spoonfuls of batter into the pan and flatten a bit with the back of a spatula. You should be able to fit about four fritters in a large frying pan at a time. Cook until fritters are golden browned on one side, flip, and cook until the other side is the same golden brown color. (about 4 minutes per side) Transfer fritters to a paper towel lined plate and repeat with remaining batter. You can eat then just the way they are or put some pancake syrup on them or powdered sugar. (optional, anyway you like them)

Yields: about 12-15 corn fritters

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

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

"Mozzarella, Prosciutto, and Tomato Skewers" For A Romantic Picnic

I hope that everyone enjoyed their Fourth of July with family, friends, fireworks, and lots of good tasty food. Did you know that July is also known as National Picnic Month? It makes perfect sense to continue your holiday weekend. So, go to the attic and find your picnic basket, a blanket, and pack some food. Are you ready for your picnic now? Wait, you can’t go anywhere yet, you need to plan this a little more. First you need to decide what type of picnic this is, do you want to go to the park, the beach, or go on a hike? My idea would be a Romantic Picnic without the children. You like many American’s spent July 4th with your family, watching the fireworks displays and enjoying spending the day with them. Picnics are extremely popular with couples in love. There is nothing like a soft blanket for two laid out in a nice shady park, for some quality time to spend with your special person. Now, this is your turn to treasure a relaxing and enjoyable day with your spouse or partner. Before you leave, here are some recommendations for supplies for your romantic picnic to be perfect.

Let’s put together a checklist of what you really need for your special romantic picnic with your loved one. To plan a romantic picnic, keep in mind these ideas; remember this is still a picnic not a formal meal, so go with the flow. The surprise factor can be enchanting. Pack some flowers, candles, or some special music to share. A big part of romance is location. Choose a spot that is special to you like a park, the beach, near a lake or in a wooded area, or maybe something different is your special place to go, on a boat, rooftop, or lastly a vineyard. Then there is the decision for a day or evening picnic. Sometimes an evening picnic is wonderful, so you can see the stars in the sky. Whatever your personality is as a couple is where you should feel comfortable.

Sometimes talking together is very important, but other times you may want to try flying a kite, playing games such as cards, backgammon, Frisbee, swimming, hiking, crossword puzzles, and also reading a book or poetry to each other. You picked a spot, found some things to do on your picnic and now we have to remember to pack some important items for an unforgettable date. Besides your blanket, you may want a pillow, a folding chair, an umbrella (for heat as well as for rain), sunscreen, hats with brims, water bottle, bug spray, napkins, disposable plates, cups, and utensils, plus a plastic bag for trash. The most essential item of your picnic is the basket you carry your food in for a memorable culinary experience.

Food is one of the most sensual pleasures people can share. Because it is a picnic you want to eat something that is easy, not that messy, and of course romantic as well as delicious. Some types of foods would include bite sized items, small items on skewers, wraps, sandwiches, cheeses, fruits, chocolates (if it is not too hot out) and you must have a bottle of wine or lemonade. Strawberries, grapes, cherries, peaches, melon cut in small pieces are delectable examples of bite sized fruit. Soft and hard cheeses with crisp crackers, a crunchy loaf of Italian bread, hard Salami, Pepperoni, Prosciutto in slices, wraps made with salads, and some tasty foods for skewers, like cherry tomatoes, mozzarella, ham, artichokes, and olives. Then we have decadent desserts like cookies, biscotti, Italian pastry, cupcakes, and bread cakes that are not gooey. One of the last items I would remember to take on this fabulous picnic is the wine of your choice. I would choose a white/rosé or a very light red. I think a Sauvignon Blanc and crisp wines like it are a good choice. Chenin Blanc, Pinot Gris, and Pinot Blanc are among the favorite picnic wines for summertime.

Perfect! I think we have it right now, and I am on my way to my favorite picnic spot to meet my romantic person. So what makes your picnic perfect?  Is it the right food, location, good weather, things to do, privacy, peace, quiet, and your special person? I think it's probably a combination of everything! My recipe this week is a suggestion I received from Mary Ann of Ciao Italia. It is colorful, flavorful, and made on skewers, so it is easy to include in your romantic picnic basket. Enjoy! Abbondanza!!!  

Mozzarella, Prosciutto, and Tomato Skewers

Ingredients:
16 fresh baby mozzarella balls (bocconcini)
8 thin slices of prosciutto di Parma, cut in half width-wise
16 grape or cherry tomatoes
1 loaf of crisp Italian bread
6 basil leaves or sage cut into thin strips
16 wooden skewers
Extra Virgin olive oil

Directions:
Wrap individual mozzarella balls with a half slice of prosciutto and basil or sage leaves. Assemble by placing a piece of wrapped mozzarella, a tomato and repeat the order. Plate skewers on a plate or platter. Drizzle with Extra Virgin Olive oil. Serve with Italian bread.


Till Next Time……………………………….....

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