- SICILIAN RICE TIMBALE
(A Very Impressive Dish) 2 CUPS ARBORIO RICE SALT – as needed FRESHLY GROUND BLACK PEPPER 1 ½ CUPS GRATED CHEESE – your favorite ½ LB PENNE RIGATE 2 ½ CUPS THICK TOMATO SAUCE – your favorite ½ CUP FROZEN PEAS ½ CUP BREAD CRUMBS – flavored or plain 4 EGGS divided and lightly beaten Cook the rice in a large pot of salted boiling water until al-dente. Drain and rinse quickly with cold water to stop the cooking and then transfer to strainer to drain and cool. When cool, pour into a bowl, stir in 3 eggs and 1 cup of grated cheese, cover and place in refrigerator for 8 hours or overnight. Preheat oven to 400º. Cook pasta until al dente in a large pot of salted boiling water. Drain well and scoop into a large bowl and toss well with 1 cup of sauce (the sauce can be a meat sauce like a Bolognese, or it can be meatless, but it must not be thin or the timbale will not hold the mold. This is very important.) Add the peas with a ½ cup of grated cheese and mix gently (do not mash) with […]
- How to make BAKED CRESPELLE
(Crespelle are thinner, lighter crepes) A wonderful Holiday or Sunday morning breakfast. ¾ CUP FLOUR 2 EGGS – large, almost room temperature ¼ CUP SUGAR 1 TSP VANILLA or ALMOND EXTRACT PINCH OF SALT 1 ½ CUPS MILK – not low fat or skim 1/3 TSP BAKING POWDER 2 TBS BUTTER – unsalted Place a 12-inch iron skillet (or other heavy-duty skillet) in the oven and set oven to 450º. In a medium bowl (I use a very large measuring cup for ease in pouring) add all ingredients except the 2 tablespoons of butter. Whisk for several minutes until the mixture is very smooth and lump free. You can do this in the blender making sure to scrape down the sides a few times and let sit for a minute or two before pouring. Add the 2 tablespoons of butter to the hot skillet in the oven and let it melt to a golden brown – about 1 minute but do not let it burn. Carefully pour the batter into the hot skillet, swirl to spread it out (swirling is very important in order to distribute evenly) and then bake until it is puffed and set and a nice golden brown […]
- Cookies and Cookies!
“S” COOKIES Italians love something mildly sweet especially a simple cookie not just for Breakfast, but also in the afternoon with tea or an espresso, or even better as a dessert with a glass of wine. These cookies are a delicate, slightly crunchy cookie. Made with butter and of course a touch of honey and your favorite flavoring. 1 CUP + 2 TBS SUGAR 8 0Z (2 STICKS) SWEET BUTTER ¼ CUP MILK – not low fat 2 EGGS – large 1 ½ TBS HONEY 1TSP EXTRACT – your favorite 4 ½ CUPS FLOUR 1 EGG – for egg wash COLORED SPRINKLES or DECORATIVE SUGAR CRYSTALS PREHEAT OVEN TO 375º Cream together the sugar and butter. Add the milk, eggs, honey and flavoring of yor choice. Gradually add in the flour. Shape the dough into a disk, wrap in plastic and chill for 1 hour. Take a small piece of cough (a few tablespoons) and roll into a small log, about 3 ½. Inches long and ½-inch wide. Gently push the dough into an “S” shape. Repeat until all of the dough has been used. Place the cookies on a sheet pan lined with parchment, about 1 ½-inches apart. Brush lightly with the egg wash and sprinkle […]
- ARANCICI RICE CASSEROLE
An easy to make casserole with the great taste of Sicilian Rice Balls when I don’t have time to make traditional Arancini. 1 LB GROUND BEEF 3 CUPS ARBORIO RICE – cooked 2 EGGS – beaten 1 TB OLIVE OIL 3 CUPS TOMATO SAUCE – or more as needed 1 CUP PEAS – frozen, allow to defrost just enough to spread – optional 1 ½ CUPS FRESH MOZZARELLA – shredded ¼ CUP PECORINO ROMANO CHEESE – freshly grated 1 TABLESPOON ONION – minced SALT – to taste PINCH OF GROUND CINNAMON – optional 1 TSP GARLIC POWDER – or to taste FRESHLY GROUND BLACK PEPPER – to taste PREHEAT OVEN TO 400º Coat bottom and sides of a 9 X 13-inch baking pan with cooking spray or grease. Cook rice according to package directions and set aside to cool. Heat olive oil in a skillet over medium-high heat. Add ground beef and sauté while breaking up the meat for a few minutes. Add the minced onion, garlic powder, salt and pepper and mix until well combined. Stir in the peas, trying not to mash them. Add 1 cup of sauce and stir in with the cinnamon, if using, while cooking until the meat […]
- PUMPKIN BANANA BREAD
WHAT EXACTLY IS A PUMPKIN? One of the most adored fall foods in America is the pumpkin, especially for its versatility not only as a food but as a decoration, a symbol and an introduction to the season. Pumpkins have a savory or flavorful profile, so we typically think of them as a vegetable but surprisingly pumpkins are a fruit. Since it is always convenient to have a few surprises handy at this time of year, I usually have a few in the freezer to either take out when needed or wrap and tie with a bow when invited out. Mini-loaf ones come in very handy too. 2 CUPS FLOUR 2 TSP PUMPKIN PIE SPICE – or to taste ½ TSP CINNAMON 1 TSP BAKING SODA 3/4 TSP BAKING POWDER PINCH OF SALT ½ CUP CANOLA or VEGETABLE OIL ½ CUP LIGHT BROWN SUGAR 2 EGGS – room temperature 2 MEDIUM SIZE BANANAS – mashed PINCH OF NUTMEG – to taste ½ CUP CHOPPED NUTS – walnuts, pecans – your choice ½ CUP SUGAR 2 TSP VANILLA – or to taste 1 CUP CANNED PUMPKIN (not pie filling) PREHEAT OVEN TO 350º. GREASE AND FLOUR 9X5-INCH LOAF PAN. In […]
(A Very Impressive Dish) 2 CUPS ARBORIO RICE SALT – as needed FRESHLY GROUND BLACK PEPPER 1 ½ CUPS GRATED CHEESE – your favorite ½ LB PENNE RIGATE 2 ½ CUPS THICK TOMATO SAUCE – your favorite ½ CUP FROZEN PEAS ½ CUP BREAD CRUMBS – flavored or plain 4 EGGS divided and lightly beaten Cook the rice in a large pot of salted boiling water until al-dente. Drain and rinse quickly with cold water to stop the cooking and then transfer to strainer to drain and cool. When cool, pour into a bowl, stir in 3 eggs and 1 cup of grated cheese, cover and place in refrigerator for 8 hours or overnight. Preheat oven to 400º. Cook pasta until al dente in a large pot of salted boiling water. Drain well and scoop into a large bowl and toss well with 1 cup of sauce (the sauce can be a meat sauce like a Bolognese, or it can be meatless, but it must not be thin or the timbale will not hold the mold. This is very important.) Add the peas with a ½ cup of grated cheese and mix gently (do not mash) with […]
(Crespelle are thinner, lighter crepes) A wonderful Holiday or Sunday morning breakfast. ¾ CUP FLOUR 2 EGGS – large, almost room temperature ¼ CUP SUGAR 1 TSP VANILLA or ALMOND EXTRACT PINCH OF SALT 1 ½ CUPS MILK – not low fat or skim 1/3 TSP BAKING POWDER 2 TBS BUTTER – unsalted Place a 12-inch iron skillet (or other heavy-duty skillet) in the oven and set oven to 450º. In a medium bowl (I use a very large measuring cup for ease in pouring) add all ingredients except the 2 tablespoons of butter. Whisk for several minutes until the mixture is very smooth and lump free. You can do this in the blender making sure to scrape down the sides a few times and let sit for a minute or two before pouring. Add the 2 tablespoons of butter to the hot skillet in the oven and let it melt to a golden brown – about 1 minute but do not let it burn. Carefully pour the batter into the hot skillet, swirl to spread it out (swirling is very important in order to distribute evenly) and then bake until it is puffed and set and a nice golden brown […]
“S” COOKIES Italians love something mildly sweet especially a simple cookie not just for Breakfast, but also in the afternoon with tea or an espresso, or even better as a dessert with a glass of wine. These cookies are a delicate, slightly crunchy cookie. Made with butter and of course a touch of honey and your favorite flavoring. 1 CUP + 2 TBS SUGAR 8 0Z (2 STICKS) SWEET BUTTER ¼ CUP MILK – not low fat 2 EGGS – large 1 ½ TBS HONEY 1TSP EXTRACT – your favorite 4 ½ CUPS FLOUR 1 EGG – for egg wash COLORED SPRINKLES or DECORATIVE SUGAR CRYSTALS PREHEAT OVEN TO 375º Cream together the sugar and butter. Add the milk, eggs, honey and flavoring of yor choice. Gradually add in the flour. Shape the dough into a disk, wrap in plastic and chill for 1 hour. Take a small piece of cough (a few tablespoons) and roll into a small log, about 3 ½. Inches long and ½-inch wide. Gently push the dough into an “S” shape. Repeat until all of the dough has been used. Place the cookies on a sheet pan lined with parchment, about 1 ½-inches apart. Brush lightly with the egg wash and sprinkle […]