Wednesday, September 30, 2009



Tuesday, September 29, 2009

Cream of Potato Soup

In a large stockpot, heat 2 Tblsp. butter and 1 Tblsp. vegetable oil.
Over medium heat, saute:
2 cups diced onions
2 cups diced celery
1-1/2 cups diced carrots
Cover and saute until wilted, not browned.
Add 8 slices of fried, drained and chopped bacon.

To the vegetables, add:
10 cups chicken (OR vegetable) stock
Bring to a boil. Lower to med-low and simmer - COVERED - for 1/2 hour. Season with salt and freshly ground pepper. Add a couple Tblsp. chopped parsley.

In another pot, place 8 medium peeled & diced potatoes (doesn't matter what kind) and bring to a boil - simmer for 10-15 minutes until potatoes are nearly cooked. Drain & carefully add the potatoes to the stockpot. Simmer for 15 minutes, keeping the heat on medium-low.

Keeping the heat on low, add 2 cups heavy cream (whipping cream), stirring to heat, but NOT boil! Taste - add more S&P if needed.

If you're happy with the thickness of the soup, leave it the way it is. If you like a thicker soup, add (a Tblsp. at a time, whisking constantly to prevent clumping) instant mashed potatoes. It works a LOT better than making a flour/cornstarch thickening paste and tastes much better too! Thicken as little or as much as you like.

Now's the time to add cheese if you like a cheesy potato soup. Grate as little or as much colby/jack cheese as you like, and add to the soup, stirring constantly and keeping the heat LOW to prevent sticking/scorching. Here's a tip: If you really like a smoky/bacon flavor but do not want to ADD bacon (or just don't have any on hand), grate smoked Gouda cheese and add a half cup or so to the soup. It will TASTE as though there's bacon in the soup even if there isn't any! Be creative - use chopped ham or whatever else sounds good to you. Serve in bowls and have shredded cheese on hand to sprinkle on top.

Pappa al Pomodoro (Stale Bread and Tomato Soup)

This is a Tuscany style soup which instead of being served with cheese is drizzled with Olive oil.

1/2 C Extra Virgin Olive Oil
Plus 1/4c for serving
4 cloves Garlic chopped
1 Lg Sweet Onion halved and sliced vertically
1/2 of 1Lb loaf Day old crusty style Italian bread, sliced thick and torn into large bite sized pieces
2 28oz cans Tomatoes, diced
1/2 cup Fresh Basil leaves
1/2 tsp salt
pinch Red Pepper

In a large pot heat onion in oil over medium heat till tender
Add garlic and cook for 1 more minute
Add tomatoes (with liquid), salt and red pepper
Simmer loosely covered over med heat for about a half hour until tender
Add bread pieces stirring until fully incorporated (about 2-3 minutes)
tear up basil leaves and stir in, reserving a few leaves for garnish
Season to taste with salt and pepper

To serve drizzle a little EVOO over each bowl and garnish with basil leaf or two

If making soup ahead of time, don't add the bread until soup is hot, then add bread till incorporated.
Then serve as directed above

Monday, September 28, 2009

Stuffed Green Peppers..

Stuffed Green Peppers..

6 med/lrge green peppers
1 lb ground chuck
1 lb ground pork
1 egg
2 slices of bread soaked and wrung
1/4 c of bread crumbs
garlic (real or powder)
salt to taste
pepper to taste
Italian seasoning to taste..
Parsley about a tsp
Onion I small
chopped green pepper
2 tblsp Worstershire sauce
1 cup cooked rice ( I used reg..but you can use Minute rice)
1 Can tomatoes diced
1 can tomatoe sauce (sm)

Take the peppers and cut them in half long ways..Gut out the peppers and wash thoroughly.

Mix all ingredients above except the tomatoes.. Stuff the halved peppers nicely ..don't pack too tight. Lay then in roasting pan after spraying with pam...Mix in bowl the tomatoes and sauce with some pepper..garlic powder and salt.. Pour over the peppers and cook in oven for about 45 minutes at 350 degrees.. Serve with some hot Italian bread..

Oatmeal Raisin cookies

These are nice and chewy!

Heat oven to 350 degrees.
In a large mixing bowl, mix well:
1 cup softened butter
1 cup brown sugar
1 cup white sugar
Beat for 5 minutes until fluffy.
Continue mixing in:
2 eggs
1 teasp. vanilla extract

In another bowl, mix dry ingredients:
1-1/2 cups flour
3 cups rolled oats
1 teasp. baking powder
1 teasp. baking soda
1 teasp. ground cinnamon

Combine dry ingredients with butter mixture, mixing well. Add 1-1/2 cups raisins. (You can also add dried cranberries, chopped nuts, chocolate chips.....) Blend everything together.

Drop dough by rounded tablespoons onto parchment lined baking sheets, leaving at least an inch between cookies (around 12 per sheet). Flatten slightly and if you like, sprinkle the tops lightly with sugar (I do that!).

Bake for 13-15 minutes until edges of cookies are golden. Cool completely.

Patsa Insalata de Caldo (Hot Pasta Salad)

Here I added one medium zucchinini cut into chunks to the recipe

1 LB Pasta of your choice. (I like springs or bowties for this one)
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Med. Onion Sliced vertically
4 or 5 Plum Tomatoes (Roma)
1/4 Cup Dry Cocktail Sherry (Cooking Sherry Works)
Seasonings I like salt, pepper and fresh basil for this one

Cook Pasta according to directions on package

When you add the pasta to the water lightly brown garlic in oil in a 12 inch skillet over medium heat
add onions till slightly tender
add Sherry and bring to a boil for at least a minute
add tomatoes and stir over heat till tomatoes are warm but still firm
Remove from heat
Drain Cooked pasta and place in platter or shallow serving bowl
Pour tomatoe mixture over pasta
add salt, pepper and basil
Toss well and Serve
Parmesan can be sprinkled over the top if desired.

Sunday, September 27, 2009

Friday, September 25, 2009


1 C 2% OR 1% MILK
1 t. SALT


Thursday, September 24, 2009

Chocolate Truffle Pie

This recipe is INCREDIBLY easy & will satisfy ANYone's craving for chocolate. For the best result, use a GOOD quality chocolate (like Ghirardelli).

Preheat the oven to 350 degrees - 325 degrees if you're using a glass pie plate. Spray a pie pan lightly with nonstick spray.

Melt (and cool slightly) a 12 oz. package of semisweet chocolate chips. Instead of smearing up a bowl, I spread the chips out on a large, heavy paper plate and microwave it until it's just barely melted.

In a mixing bowl, combine and mix well, using a wire whisk:
4 eggs
1/2 cup sugar
1/4 cup flour
1 teasp. vanilla extract
1/2 cup heavy (whipping) cream

Stir in the melted chocolate and mix thoroughly. Spoon the mixture into the prepared pie dish. Bake for 30-35 minutes, until the OUTER half of the pie is a bit puffy, but center is still slightly soft. Remove from oven and cool completely on a rack.

Serve with whipped cream. Garnish with raspberries or other berries, if you like. Keep refrigerated.

(Chopped, toasted nuts can also be added when you add the chocolate to the batter before baking.)

Wednesday, September 23, 2009

Carrot Pineapple Cake

3 C Sifted Cake flour
2 C sugar
2 tsp Cinnamon
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 8oz can crushed pineapple
3 eggs beaten
3/4 c cooking oil (veg)
3/4 c buttermilk
2 tsps vanilla
1 1/2 c chopped walnuts
2 c grated carrots..
3 1/2 oz shredded coconut

Mix together all dry ingredients. Drain pineapple..reserve syrup ..add syrup to dry mixture..add eggs , cooking oil , buttermilk & vanilla ...beat 3 minutes...mix in pineapple..nuts..carrots and coconut..Bake in greased and floured bundt pan...325 for about an hour to hour and a half..depending on oven done test to know for sure..

Cream Cheese Frosting
3oz cream cheese
1 3/4 c sifted powder sugar
1/4 c butter
1 tsp vanilla... Mix until smooth..

Jo's Sesame Shrimp W/ Fried Rice

1 c. uncooked white rice
4 T. sesame oil ,divided in 2
1 LB Large shrimp peeled and devined
2 T. teriyaki w/pineapple marinade sauce
2 t. fresg Lemon juice
2 T. kikoman soy sauce
1 Large egg
1 T. sesame seeds
opt . pea pods

1. cook rice according to directions put aside to cool.
2. In large skillet or wok heat 2 T. of sesame oil over med heat
add shrimp teriyaki sauce, lemon juice &salt and pepper to taste.
cook till shrimp are pink and not rubbery ,remove shrimp & sauce, put aside.
3. add remaining sesame oil to skillet ,add cooked cooled rice,soy sauce,& seeds.
cook and stir around a bit ,take egg scramble it up & drip it all around rice mixture,till cooked. cook rice until browned on bottom stir occasionally when sticks on bottom loosen with spatula.
4.spoon shrimp & sauce over fried rice ,sprinkle more seeds if desired & more soy sauce ( I do) if needed.
5. can add pea pods for different flavor or added color
Takes approx prep time 20-25 min & cook time 25-30 min
Serve as main dish or use as a side dish
By Joann Giugliano

Tuesday, September 22, 2009

Tortilla Soup

Keep in mind that there isn't a standard recipe for this and amounts are approximate. Add more (or less) vegetables/seasonings, depending on your taste! In an 8 qt. stockpot, add a couple tsps. olive oil and saute 2 cups sliced celery, 2 cups chopped onion & a few cloves crushed/chopped garlic - until soft & wilted, NOT browned. To that, add 1- 15 oz. can of chopped tomatoes with juice (or 2 cups chopped fresh tomatoes. Add 1-1/2-2 cups sliced carrots. Add 4 qts. chicken stock/broth, home made or canned/boxed. Bring to a boil - add 2 large pcs. boneless, skinless chicken breasts. Simmer (covered) for 1/2 hour, until chicken is cooked. Remove chicken & dice up meat - return meat to stock. Simmer another 1/2 hour. Season stock with salt & pepper to taste. Add 1 teasp. ground cumin, 2 teasp. chili powder and 2 tblsp. chopped fresh parsley. You can add some fresh, chopped cilantro now OR before serving, if you'd like - I'm not crazy about fresh cilantro so I don't use it. If you like a super-spicy soup (say THAT 3 times quickly!!), add some hot chili peppers or cayenne - to taste. Continue to simmer the stock for another 15 minutes. Add 2 cups (canned or fresh/cooked) black beans and 2 cups (canned, frozen or fresh off the cob) corn. Taste and add more salt/pepper, if needed. Simmer for another half hour. Spoon the soup into bowls - add grated chihuahua cheese (or co-jack) and garnish with tortilla strips.

Monday, September 21, 2009

Pasta from Scratch

Basic Pasta Recipe

2 C All purpose flour
4 Eggs
Chilled Water

Mound flour on a work suface or in a large bowl.
Make a well in the center
Break eggs into well and whisk with fork incorporating flour as you whisk
You may need to add chilled water a few drops at a time to make a loosely massed dough
Turn dough onto a lightly floured surface, It should be soft pliable and dry to touch
Knead dough for 5 to 7 minutes or until smooth and elastic.
Cover with towel and let sit for 30 minutes

Roll out dough
Divide into 4 managable portions
Working one portion at a time. and keeping the rest covered
Flatten dough on floured surface
roll out from center toward edges till 1/4 inch thick then fold in half and roll out again
Do this 5 or six times to achieve a smooth circle of pasta then roll to about 1/8 inch thick sheet.
if pasta is to be filled keep it covered with a lightly floured dish towel and don't let it dry out.
If sheets are to be cut to lengths or shapes, leave uncovered while you work the other portions of the dough,
If using pasta maching work dough through rollers making the setting smaller till desired thickness is reached

Sunday, September 20, 2009

Orzo with Tomatoes, Olives, and Feta

We have Dierberg's Grocer's here in St. Louis which has a kitchen and homemade food items. They also have a cooking school and one location has a real snazzy set-up with glass windows so people can watch. Dierberg puts out a little magazine called Everybody Cooks. They now have a local TV show that instructs how to make the recipes in the magazine. This edition had some recipes that remind me of Karin, one's she'd make or eat!! So this one's for you Karin!

Orzo with Tomatoes, Olives, and Feta

3 tbs. EVOO
2 tbs. minced garlic
2 medium tomatoes, halved, seeded, and chopped about 2 cups, or 1 pint grape tomatoes, chopped
3/4 cup pitted whole kalamata olives
1 tbs. grated lemon peel
1/4 cup fresh lemon juice
1 1/2 cup tri-colored orzo pasta, cooked and drained
4 oz. (1 cup) feta cheese
2 tbs. snipped fresh basil
Salt and freshly ground black pepper
1/4 cup pin nuts, toasted

In a large skillet, heat EVOO over medium-high heat. Add garlic; cook until softened, about 1 minute. Add tomatoes, olives, and lemon peel and juice; stir until well mixed. Add cooked orzo; cook stirring occasionally until heated through, about 2-3 minutes. Place in large serving bowl. Sprinkle feta and basil over top; lightly toss until well combined. Season with salt and pepper. Sprinkle pine nuts over top. Serve warm or at room temperature. Makes 6 servings.

Pumpkin and Basil Ravioli with Sage Butter

Pumkin and Basil Ravioli

4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)

1 quantity fresh pasta dough
Rolled out to 1/8 inch thick sheets, keep moist

Sage Butter
2 sticks butter
1/2 C sage leaves

Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft

In a small skillet gently cook onion in remaining olive oil only till tender, Drain.

In a bowl mash pumpkin with onion. Leave to cool

When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste and set aside.

Make pasta and roll into long sheets about 6 inchs wide.

Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut raviolis with pastry wheel of knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.

Make Sage Butter

Melt butter slowly with sage leaves and leave to infuse for at least 5 minutes. Pour over ravioli, serve.

Serves 6

Pasta Pot Pie

Pasta Pot Pie
2 Prepared pie crust circles
1/2 lb Cooked pasta (ziti or mostacolli)
1/2 lb Ground beef

1 clove Garlic, crushed

1/4 c Onion, chopped

1 14 oz can. diced tomatoes

2 Basil leaves (or 1 tsp dried basil)

salt and pepper to taste
Cheese filling
1 c Ricotta cheese

1 Egg

1 Tbsp Parsley flakes

1 Tbsp Parmesan, grated

Salt and pepper to taste

Cheese Layers

1/4 c Parmesan, shredded or grated

1/2 c Mozzarella, shredded

Prepare Sauce

Brown ground beef with onion and garlic,

Drain fat and add tomatoes and basil

salt and pepper to taste, add a pinch of crushed red pepper is desired
Bring to boil, lower heat and simmer 15 minutes

Prepare Cheese filling

In a small bowl whisk with fork, ricotta, egg, parsley, pinch of salt, pinch of black pepper and 1 Tbsp grated parmesan till well mixed

Cook pasta in salted water to aldente according to directions on pkg

pasta and mix with sauce and set aside

Assemble Pie
Grease a 9 inch pie pan with cooking spray

Lay 1 prepared pie crust circle in pie pan and form to bottom of pan letting it overlap evenly all around the top of the pan.

Spoon in about 1/2 - 3/4 inch of prepared pasta

Spread entire ricotta mixture over bottom layer of pasta

Sprinkle layer of Parmesan over ricotta

Spoon another layer of pasta over Parmesan all the way to top of pan. Use enough pasta so that top center is higher than edges, like a mound
Spread a layer of mozzarella evenly over top pasta layer
Lay top pie crust loosely over entire pie pinching two crusts together all around.
Make a few punctures with a fork in top of crust.
Bake in preheated 450f oven for 30 to 40 minutes till medium brown
Let stand 10 minutes before cutting


Makes six generous servings

Thursday, September 17, 2009

Gnocchi alla Romana

Quite different from the well known potato gnocchi we serve with pasta sauce, these gnocchi are made from semolina and cut in circles then baked.

3 Tbsp Unsalted butter, melted
1/3 C Grated Parmesan
3 Egg Yolks
4 C Milk
Pinch Nutmeg
1 2/3 C Semolina flour

Prepare Gnocchi
Line a 12 X 10 inch cookie sheet with baking paper or parchment
In a small bowl beat together butter, egg yolks and grated parmesan
Season Lightly with salt and pepper and set aside
In a large saucepan heat milk, add nutmeg and season with salt and pepper.
When milk is just beginning to boil lower heat and add semolina in a steady stream stirring as you pour.
Over low heat continue to cook for about 10 minutes or until all milk has been absorbed and mixture pulls away from side of pan in one mass.

Remove pan from heat
Beat in egg yolk mixture till smooth.
Spoon mixture quickly onto lined cookie sheet
Smooth with knive dipped in cold water to achieve
an even thickness.
Set aside to cool.

Preheat oven to 350 f and grease a 7 X 10 shallow baking pan (lasagne pan)

After cooled enough to handle lift semolina slab from cookie sheet
Peel off parchment and cut into circles using a 1 1/2 inch round cookie cutter dipped in cold water.
Arrange Circles slightly overlapping in lasagne pan.

3 Tbsp Butter, melted
1/3 C Heavy Cream
1/3 C Parmesan, grated

Blend butter and heavy cream.
Pour over Gnocchi and sprinkle with Parmesan

Bake uncovered for 25 to 30 minutes until golden brown

Serves 4
Can be prepared up to 2 days previous and stored in refrigerator in either slab form or ready cut circles.

Chicken Cacciatora

3 Tbsp Olive Oil
1 Lg onion, chopped fine
3 Cloves Garlic
1 Stick Celery, chopped fine
1/4 Lb Pancetta (or Bacon) chopped
1/4 Lb Mushrooms,sliced. (or one small can)
1 Fryer, cut up
1/3 cup Dry white wine, or dry vermouth
1 28oz can Tomatoes, Diced
1 pinch Brown sugar
1 sprig Rosemary
5 sprigs Oregano, 1 for cooking 4 for garnish
1 Bay leaf
1/3 cup Cold water

Heat half the oil in a med to large stock pot.
Add onion, garlic and celery and cook 6-8 minutes over medium low heat stirring occasionally till onion is golden.
Add Pancetta (or bacon) and mushrooms.
Increase heat to medium and cook for 4-5 minutes stirring from time to time.
Spoon pancetta mixture onto a plate and set aside.
Add remaining oil and to pot
A few pieces at a time lightly brown chicken pieces season them as they brown and remove from pot till all chicken is browned
Skim off any excess fat and return all the chicken to pot.
Add wine and increase heat
Cook till almost all liquid has been evaporated.
Add tomatoes, sugar, rosemary, one of the oregano sprigs, bay leaf and 1/3 cup cold water.
Bring to boil then stir in pancetta mixture.
Lower heat, cover and simmer for 20 minutes or until chicken is tender but not falling off bone.
Uncover and remove oregano and rosemary sprigs.
Taste for Salt and pepper, add accordingly to taste.
Toss in oregano sprigs and serve.

Wednesday, September 16, 2009

Spicy pumpkin bread

After trying many recipes and doing a LOT of experimenting, this is the most MOIST and delicious pumpkin bread recipe around! At the end of the recipe, add whatever you like most (chopped walnuts, dried cherries, miniature chocolate chips, chopped dates...) - the trick is to use sour cream and BABY FOOD (or even applesauce) instead of OIL. Oil usually makes the breads greasy-tasting and fat-laden.

Spray loaf pans with nonstick spray. I even line mine with parchment, but it's not necessary.
Prehead the oven to 350 degrees (325 degrees if you're using glass pans of dark-colored teflon pans)

Mix ingredients together in a large mixing bowl:

2 cups canned (cooked, packed) pumpkin (NOT pie filling!)
4 Tblsp. melted butter
3/4 cup BABY food (I used a mixture of carrots and banana-applesauce!)
3/4 cup light sour cream
2-1/2 cups white sugar
4 lightly beaten eggs
2 teasp. vanilla

Stir in:
3 cups white flour
2 teasp. baking soda
1 teasp. baking powder
2 teasp. ground cinnamon
1-1/2 teasp. ground ginger
1/4 teasp. ground cloves
1/8 teasp. ground/grated nutmeg

Mix WELL - at this point, add whatever you like to the batter. You don't have to add ANYthing if you prefer it plain. I added dried cranberries (Craisins) and chopped walnuts to mine.

Divide the batter equally and spoon into greased pans. You can use standard 8X5 loaf pans or smaller mini-loaf pans. Make sure if you use smaller pans to adjust the baking time and check them after 30 or so minutes. The larger loaves take 45 minutes or more.

Bake the loaves - test the center with a toothpick to make sure it's baked thoroughly. Remove from oven and then remove from pans after 15 minutes. Cool completely before cutting. If you can wait that long. :-)

Pumpkin Pie

This recipe is made for a diabetic diet (no crust, no sugar & VERY low carbs!). You can EASILY adapt it and make a regular pumpkin pie by preparing your favorite (unbaked) crust. Make the filling exactly the same but use regular sugar instead of Splenda. Then bake it @400* degrees the first 15 minutes - lower the oven temp to 350* and continue baking for another 30-40 minutes, until the center is cooked.

Spray a 9" pie plate with nonstick spray. Preheat oven to 350* degrees.
In a mixing bowl, combine and mix together well:

1 15 oz. can of solid packed, cooked pumpkin (NOT pumpkin pie FILLING)
3 lightly beaten eggs
1 cup Splenda (OR sugar)
1 teasp. ground ginger
2 teasp. ground cinnamon
1/8 teasp. ground cloves
1/8 teasp. ground/grated nutmeg
1 teasp. vanilla extract
1- 12 oz. can evaporated milk

Whisk all the ingredients together until thoroughly mixed. Pour into prepared pan.

Bake the pie for 40-45 minutes or until center is set. Remove from oven and cool on a rack.

* IF YOU USE A GLASS or DARK- COLORED Nonstick PIE PAN, REDUCE THE OVEN TEMPERATURE 20 DEGREES - otherwise it'll overcook and burn!

Chargrilled Radicchio

2 heads Radicchio
1/4 cup Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
2 Tbsp Shredded Asiago if desired

coarse sea salt
fresh ground pepper

Trim radicchio discarding outer leaves
Slice lengthwise into quarters

Preheat Grilling Pan or Griddle to hot

Drizzle Radicchio with about half of the olive oil and season with salt and pepper
Place Radicchio on pan and cook till inner leaves darken, about 2 minutes
Turn and cook other side for another 2 minutes.

Remove to serving plate and drizzle with Oil and Vinegar.
Sprinkle with Asiago
Serve as an appetizer or vegetable side dish.

Tuesday, September 15, 2009

Steak Pizzaiola

4 Rib or rump steaks
4 Tbsp Olive oil
4 C Tomatoes, coarsely diced
3 cloves Garlic, crushed
3-4 Basil leaves, torn to pieces
1 tsp Parsley chopped fine
Seasonings to taste

Brush steaks with 1 Tbsp of the olive oil and season well. Set aside.

Heat 2 Tbsp olive oil in saucepan, add garlic and cook till softened but not brown.
Add Tomato and seasoning increase heat and bring to boil, cook for five minutes stirring occasionally.
Stir in basil and lower heat.

Heat remaining oil in large skillet with tight fitting lid.
Brown Steaks over med-high heat for 2 minutes on each side.
Place Steaks in a slightly overlapping row down center of skillet.
Spoon sauce over top of steaks and lower heat
Cover, and simmer for about five minutes

Sprinkle with parsley and serve immediately

joann;s zazza

I made these pizza's today and this is one of the 10 i made today

Sunday, September 13, 2009

Pasta Fagioli Soup

2 Tsps. Olive Oil
5 oz. Chopped Onion
5 oz. Diced Celery
5 oz. Slivered Carrots
1 can (16 oz.) Diced Tomatoes
1 can Red Kidney Beans
1 can White Beans (any)
29 oz. Beef Stock
3/4 tsp. Pepper
1/4 tsp. Tabasco Sauce
1/2 to 2/3 box of Ditalini Pasta
2/3 lb. Ground Beef
16 oz. Spaghetti Sauce
1 to 1 1/2 tsp. Oregano
1 2/3 tsp. Chopped Parsley

Saute' ground beef in the olive oil until browned. Add onions, carrots, celery and tomatoes; simmer for about 20 minutes. Drain and rinse the beans then add to pot. Add beef stock, oregano, pepper, Tabasco sauce and spaghetti sauce. Simmer for 45 minutes or until the celery and carrots begin to get tender. Add the Ditalini and cook according to directions on box.

Yields 3 quarts.

NOTE: For more heat add 1/8 tsp. cayenne pepper


3 Lg Eggs
1 C Espresso (brewed)
1/2 C Sugar
2 Tbsp Cognac or Brandy
8 oz. Mascarpone (Italian Cream Cheese)
1/8 C Cocoa
20 Ladyfingers, toasted

Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes.
Add Mascarpone and beat 3-5 minutes until smooth.
(I have found that this step is best when mixed in a non metallic bowl)

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.

Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer.
Dust top with Cocoa
Refrigerate for at least two hours.
A true key to success in serving Tiramisu is to serve it very very cold. But don't let it freeze.

Makes six servings.

Saturday, September 12, 2009

Osso Buco (Italian Veal Shanks)

3 lbs Veal shanks

3 Tbsp olive oil
2 Tbsp butter
1 red onion, coarsely chopped
1 green or red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 lg stalk celery, coarsely chopped
5 clove garlic, thinly sliced
1/3 c dry sherry)
1/3 c brandy
1 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 sprig rosemary
1 Tbsp thyme
1 bay leaf
2 c chicken broth
Salt and pepper to taste
chopped parsley and lemon juice to sprinkle over servings

In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is done, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices.

Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Add rosemary, thyme and bay leaves to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken stock. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less.
Sprinkle individual servings with parsley and lemon juice

Serve with pasta, mashed potatoes or risotto (rice)

Thursday, September 10, 2009

Chicken and Rice

2 Small Fryers split in two
1 Tbsp Olive Oil
1 clove Garlic minced
1 Tbsp Sofrito
1 C Water
1 Green Pepper sliced
1/2 jar Spanish Olives including juice
1 small sweet onion sliced
2 green onions sliced thin (tops and all)
1 Tbsp Cilantro chopped

2 cups rice
(use perfect white rice recipe Aug 4, 2009 post and add 1/2 packet of Sazon Goya seasoning to water)

In a dutch oven heat garlic and sweet onion in oil till onions are tender
add chicken half and brown
add sofrito
Stir till chicken is coated
add olives with juice, green pepper and 1 cup water cook to a slight boil
reduce heat, simmer for one hour. stirring occasionally

Serve Chicken Half with rice garnish with cooked peppers and olives and sprinkle green onion over all.

Wednesday, September 9, 2009

Cannoli cake

Lemon cake:
Grease 2- 8 or 9" round cake pans. Line the bottoms with parchment and lightly grease the bottom- flour the pans, shaking off excess. Preheat oven to 350 degrees.

In an electric mixing bowl, (medium speed) cream 1 cup (2 sticks) soft butter for 1-2 minutes. Gradually add 2 cups white sugar- beat until light and fluffy, 3-4 minutes. Add 4 large eggs, ONE at a time - mixing after each addition until the batter is fully blended - around 5 minutes. Occasionally stop to scrape down the sides of the bowl.

Mix dry ingredients (separately) in a bowl and then set aside:
3 cups sifted all purpose flour
1 tblsp. baking powder
1 teasp. baking soda

Measure 1-1/4 cups buttermilk and to it, add 1 teasp. vanilla and 1 Tblsp. grated lemon zest/

To the butter/sugar mixture in mixing bowl, ALTERNATELY add the flour mixture and buttermilk- a third at a time - mixing on a low speed until everything is mixed together well and thoroughly incorporated.

Spoon 1/2 the batter into each of the 2 pans. Bake 20 minutes - quickly and carefully rotate the pans so the cakes cook evenly. Bake for another 10 - 15 minutes more (checking after 10 minutes) and testing with a toothpick to make sure cakes are done.

Remove to cooling racks - cook 20 minutes in pans before turning upside down and removing from pans. Cool completely.

When layers are cooled, split each in half. You can put filling between 2 or 3 of the layers, depending on how high you'd like the cake. Or you can leave them intact and just put filling between one layer. Or go ahead and eat it plain. :-)

There are countless variations for cannoli filling; some are cooked, some are uncooked. It's all a matter of personal taste and preference. Add candied fruit, citron, peel, toasted chopped nuts, chopped chocolate ... whatever floats your cannoli boat.

This makes more than enough filling for a 3-4 layer cake:

Mix together:
2 lbs. fresh whole milk ricotta
1/2 cup sifted powdered sugar (or more if you like a sweeter taste)
1 teasp. vanilla extract
1/4 tsp. ground cinnamon
scant 1/2 teasp. grated lemon (or orange) zest
1/3 c. mini semisweet chocolate chips
1 bar (standard size- 6 oz?) imported chopped milk chocolate (like Lindt or Lindor)
Fold in gently:
1-1/2 cups freshly whipped whipping cream (not canned!)

Divide ricotta filling and spread between layers of cooled cake. Either sift powdered sugar over cake & serve with freshed whipped cream or use your favorite frosting.

Chocolate Chip Cheesecake..

Chocolate Chip Cheese Cake

16 oz Choc Chip cookie dough
1 8 oz Cream cheese
1/2 C. Sugar
1 Egg
1/2 Tsp Vanilla

Preheat oven to 375.
Cut cookie dough in 1/4 in. Slices
put into well greased ( or pam) 9x9 sq pan
in layers ..(2)
Bake 18 min. ...Take out of oven
KEEP oven on.
At Med speed, Cream cheese & Sugar..Add rest of ingredients. Pour over Choc Chip baked dough...for 20-25 min.

Let Cool and slice..
On Holidays..I double this recipe and use a 13 by 9 turns out fine..
It's sinfully delicious..: )

Tuesday, September 8, 2009

Sausage, pepper & cheese strata

Grease a 9x12" pan. Tear up 6- 1" slices of Italian bread and scatter the pieces onto the bottom of the pan.

In a pan over med. heat, saute 1 lb. of Italian sausage (bulk - or just remove casing) along with 2-3 bell peppers (I used yellow ones, but any colors work fine), breaking up the sausage as it cooks. When it's nearly done (total time of 5-7 minutes, tops), lower the heat & cover the pan to let everything steam.

Preheat oven to 350 degrees.

In a bowl, mix well & set aside:
6 large eggs
2 Cups whole milk
1/2 cup heavy (whipping) cream
1/2 cup sliced green onions
1 small chopped onion
1/2 cup grated parmesan or romano cheese
1 Tblsp. fresh chopped (or 1 teasp. dried) oregano
salt to taste
freshly ground pepper

Pour half the egg/milk mixture over the torn up bread in the pan. Scatter 1 cup freshly grated Asiago (or fontina - I use Asiago) cheese over the bread. Spoon the cooked sausage and peppers evenly over the cheese. Pour the rest of the egg/milk mixture over the top. Sprinkle another cup of grated Asiago (or fontina) cheese evenly over the top.

Bake in a preheated 350 degree oven for 50-60 minutes, until the top is golden brown and the strata is set.

Panna Cotta

Panna cotta means 'cooked cream' in Italian. The variations on this simple, yet luscious dessert are endless! After making the cooked cream, you might want to spoon some fruit compote or lay fresh berries on the bottoms of the custard cups before pouring in the cream (before chilling it). You may also choose to use different flavorings (instead of vanilla) - grate some lemon or orange zest into the nearly finished dessert - don't be afraid to experiment!

In a small pitcher or bowl, measure 1-1/2 cups heavy (whipping) cream. Take a half of a vanilla bean- split it down the side, scrape out the beans and drop the entire bean into the heavy cream. Set aside.

In a 2 cup measuring cup, pour 1 cup (whole) milk and 1/2 C. light cream (half & half). Pour 1/3 of it into a heavy saucepan and sprinkle 4 teasp. unflavored, powdered gelatin over the top. Let it sit until the gelatin softens and swells, approx. 5 minutes. Pour in the rest of the milk and stir in 1/2 cup white sugar- stir well. Set the saucepan over medium heat and cook (around 5 min. or less) - stirring CONSTANTLY with a wire whisk - until the gelatin & sugar completely dissolve and milk mixture is HOT - DO NOT SIMMER OR BOIL - that will deactivate the setting property.

Once the milk/gelatin/sugar is heated and dissolved, remove from heat. Remove the vanilla bean from the heavy cream, making sure it's scraped well - stir it up and slowly pour it into the hot milk in the pan. Mix everything together thoroughly.

Lightly grease custard cups, ramekins or small bowls and place them on a baking pan. Divide the cream equally and pour into the little cups (leaving 1/2" space from the top). Loosely cover the ramekins and refrigerate for at least 4-6 hours (or overnight) until the panna cotta is completely set.

You could serve it right in the ramekins or gently unmold them (as you would do with jello). This is a delicious dessert plain, or with fresh berries, sweet sauces or melted chocolate.

Rosemary and Corriander Rubbed Pork Roast

1 pork loin roast

The Rub
1 Tbsp Coarse sea salt
1 Tsp Fresh ground black pepper
1 Tbsp Cracked coriander
1 Tbsp Garlic powder
3 Tbsp Fresh Rosemary chopped
1/4 cup Lemon Zest (grated lemon peel)
Mix all ingredients in bowl

Rub pork roast generously with rub till coated
Roast pork at 375f for 25 minutes per Lb

Cut into slices and serve

Asparagus Carbonara

2 large eggs
2/3 cup graded Parmesan cheese
3/4 lb spaghetti
1 bunch asparagus halved lengthwise cut
crosswise into 2-inch pieces
5 slices Pancetta
3-5 cloves garlic, finely chopped
1/4 c dry white wine
Salt & pepper

In a large bowl beat together eggs and cheese.
In a large pot of salted boiling water , cook pasta until al dente, adding
asparagus during the last minute of cooking. Drain, reserve 1/2
cup of cooking water. Add the hot pasta & asparagus to the egg
mixture; toss to coat.

Meanwhile, in a large skillet,heat EVOO over medium heat.
Add pancetta and cook until crispy; stir in garlic. Add the wine
and cook until slightly reduced. Stir mixture into the pasta, adding
enough pasta water to moister; season with salt and pepper


Monday, September 7, 2009

Scottish 'Mince & Tatties'

This traditional Scottish dish has always been a favorite of my husband & his family (from Fife, Scotland)- kids especially love it! 'Mince' translates into 'minced meat' or finely chopped beef or (what I & many usually use) ground beef (round or sirloin is best - less fat). This 'mushy beef stew' (as my kids have always called it) tastes much better than it looks! lol

In a pot or dutch oven, saute 2 lbs. (or more - - - - if using more meat, increase the amounts of vegetables/other ingredients) of meat (ground round, see above note), breaking it up as it cooks. Halfway thru cooking time, add a good-sized (med/large) chopped onion & a clove of minced garlic (I'm pretty certain this was NOT used by my mother-in-law, but it adds something special to the taste! Omit the garlic if you want.) and continue cooking until meat loses its pink color. Drain off ALL juices/fat. Return to medium heat. To the pot, add 1-1/2 cups chopped celery, 1/3-1/2 cup diced green pepper. Add enough water to cover the meat/vegetables. Add 2 Tblsp. beef base (that's a 'paste' in a jar found by soups in the grocery store) thinned in 1/4 cup hot water and 1 Tblsp. worcestershire sauce. Season with salt and (a generous amount of) ground black pepper; cover and simmer, stirring occasionally and adding a bit more water if it reduces too much. The 'juice' should cover the meat, but the meat shouldn't be swimming in a lot of liquid. Simmer the meat for 45 minutes. Add 1-1/2 cups. chopped carrots and continue simmering for another 1/2 hour, or until the carrots are tender. At this point, you can add a cup or 2 of cooked peas - or serve them on the side. Once the cooking is completed, you could either eat as is, or thicken the juice with a little cornstarch mixed with cold water - if you like a thicker 'gravy'. Ladle the mince over freshly cooked mashed potatoes.

Saturday, September 5, 2009

Honey Wheat Bread

If you aren't familiar with bread baking, yeast proofing & kneading, check out a basic cookbook for more detailed instructions/technique. This is an abbreviated version (the way I make it). I use a heavy-duty Kitchen Aid mixer to 'knead' the dough, but you can use a mixing bowl to combine the ingredients and just knead the dough by hand for approximately 5 minutes. I usually buy wheat flour in bulk at Whole Foods Market, but King Arthur, Hodgson Mills, Gold Medal or Pillsbury works just as well. If you bake as much bread as I do, you might consider buying a large package from GFS; they sell a BIG bag (like 4 cups of dry yeast) for around $5.00, which is a STEAL!

In 1 C warm water, stir in 1/2 tsp. sugar to dissolve. Add 4 tsp. dry yeast and stir to dissolve. Let it proof for 5 minutes or so until yeast starts bubbling/activating.

While the yeast is proofing, in a glass bowl, melt 4 Tblsp. butter (microwave) --- to the melted butter, add 6 Tblsp. honey and 1-1/2 C. milk. Microwave for another minute or so, or just until milk is warm. Stir well.

In a large mixing bowl (or metal Kitchen Aid mixing bowl), combine the milk/honey/butter with the proofed yeast. Mix it up to combine. Add 2-1/2 cups wheat flour, 1 teasp. salt, 1 cup regular bread flour (higher gluten % than plain white flour) and mix well. Continue adding flour 1/2 cup at a time, until the dough gets thick and starts holding together. The total amount of dough varies - between 5-6 cups... be careful not to add TOO much flour though- that would produce a very dense, dry, tough bread.

Once all the flour is added, put a dough hook on the mixer and knead the dough for 5 minutes. You can also do this by hand on a wooden board or countertop - sprinkling with flour to keep the dough from sticking. Remove it from the mixing bowl and continue kneading by hand for another minute or 2.

After the dough is thoroughly kneaded, place it in a lightly oiled ceramic bowl, put it in a warm, draft-free area (NOT A HOT OVEN!), cover it with a towel and let it rise until doubled in bulk, about an hour. Once the dough has risen, punch it down and turn it onto a lightly floured surface. If you want to form the dough into loaves (baked in a pan), divide the dough in half. Grease 2 standard sized loaf pans. Knead each section of dough and form into loaves- place in the pans.

If you want a more 'free' style loaf, knead the dough and shape into a round (frisbee shape) or whatever shape you prefer. Place the dough onto a lightly greased cookie sheet. Let the dough rise another 20 minutes, whether in a pan, or shaped on a sheet.

Preheat the oven to 375 degrees. Bake the free formed loaves for approx. 15-20 minutes - check after 15 minutes to ensure that it's fully baked (lightly golden brown on top & bottom). The dough in loaf pans will take a bit longer, possibly another 10-15 minutes.

Again, check a cookbook with detailed instructions on bread baking if you're not very familiar with it. I could SHOW you how to do this much better than writing it out! :-)

Slumgullion Stew

Ingredients for Slumgullion Stew

2-3 lbs of ground beef
1 regular size can cream corn
1 regular size can whole kernel corn
2 cans reg size kidney beans
2 small cans of mushroom stems and pieces or 1 reg size can
1 onion chopped(optional)
add garlic and pepper to suit taste
1 1lb block of sharp cheddar cheese

How to prepare dish

You will need a dutch oven to cook this in

Brown hamburger in skillet until all browned
Next drain all grease from hamburger and put into dutch oven
ad all other ingredients except for cheese
thoroughly mix all ingredients and turn oven on to 350
keep in oven for about 20 minutes or until all ingredients are hot
then slice the block of cheese and layer it on top of the other ingredients and return to oven until all cheese is melted(approx 5-8 minutes)
take out of oven and enjoy

Friday, September 4, 2009

Pasta Vesuvio

1 Lb Pasta, Penne Rigate or Rigatoni work well for this dish
2 Boneless skinless chicken breasts cut into bite sized pieces (about 1/2 to 3/4 inch pieces)
1 c Four seasoned with salt, pepper and garlic salt
1/2 c Vegetable or Canola Oil (to cook chicken)
1/4 c Olive Oil
2 clove Garlic
1/4 c Onion diced
1/2 c Chicken broth
1/2 c Dry white wine
1 tsp Oregano
1/4 c Grated Parmesan
1 tsp Cornstarch dissolved in 1/4 cup water

Prepare the chicken:
Coat chicken in flour and fry in canola oil till a golden brown over medium heat in a skillet. 4 - 5 minutes
Drain on paper towel or brown paper bag and set aside.

Cook pasta according to directions on pkg

In a 10 or 12 inch skillet heat garlic over med heat till barely starting to brown
Add onion, oregano and cooked chicken stirring occassionally till onions are translucent
Add chicken broth and bring to boil
Add wine and bring to second boil and let it boil for about a minute
Lower heat and simmer about 3 - 4 minutes
Add cornstarch and stir till slightly thickened (this will not take long)
Remove from heat
Pour over drained pasta and toss in serving bowl with Parmesan

Serve with Italian Bread
Serves 4 - 6

Chicken Stew

Tired of the same old stew?
Try this it's a wonderful twist on an old favorite

3- carrots.............. diced
3- celery stalks.... diced
1- med onion........ diced
3-cloves garlic...... diced
2-bone in chicken breasts
26 ozs chicken stock
1-16 oz diced tomatoes
1 1/2 teaspoon dried basil
1 1/2 teaspoon tyme
1 bay leaf

cut veggies into pieces about the same size
saute veggies adding garlic last as it can burn

add stock, diced tomatoes
basil,tyme, bay leaf
add 2 chicken breasts
simmer 30 minutes

remove chick breasts
break apart, return to pot
mix well
serve with crusty bread

Thursday, September 3, 2009

Baked Chicken Calzones by: Joann Giugliano

The great thing about calzones is that beyond the basics, you can add and subtract what you like.

* 1 10 oz. pkg. refrigerated pizza dough ( i use my own pizza dough)

* 1/4 cup prepared pesto ( or if u have time i use my own)

* 6 tbsp. ricotta cheese

* 1 1/2 oz. shredded mozzarella cheese (scant 1/2 cup)

* 1 oz. sun-dried tomatoes, chopped

* 1 boneless, skinless chicken breast half, cut into bite-size pieces

* 1 tsp. grated Parmesan/Romano mixture

* 2 1/2 tbsp. extra-virgin olive oil & fresg Parsley sprigs for garnish

* if u want add some gravy(sauce to it homeade of course)then omit sun tomatoes

1. Preheat oven to 400 degrees. Unroll pizza dough and place on greased baking sheet. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough. Lift one edge of dough and stretch over the filling to form a half-moon. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.
2. Prick top with fork to allow steam to escape. Brush with olive oil. Bake in preheated oven 8-10 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with parsley.

Ready in 25 min
suggestion: can use as a appetizer as well cut in small pieces on platter and in center a small bowl with your gravy for dipping if u like

Chicken Piccata over Penne Pasta

Olive oil -2 Tbsp.EVOO I like better

Butter (no salt added) - 2 Tbsp

Garlic - 4 cloves (med) chopped

White wine - 1/2 a cup

Fresh lemon - 1 Juiced

Chicken Stock - 1 cup

Salt & Fresh ground pepper

Flour -2 Tbsp

Capers - 3 Tbsp

Parsley - 1/4 -1/2 a cup chopped (italian flat is the best)

2 LBS. Chicken tender loins or Chicken Breast cut into strips ,garnish fresh basil leaves or tyme or chives snipped

Cook penne aldente, for a more healthy way use wheat penne

Season chicken with salt and fresh ground pepper. - set aside

Heat large non-stick skillet (12"), add 1/2 the oil (about 1 Tbsp) and heat, add seasoned chicken and cook until brown on both sides. Then set aside cooked chicken in a warming dish.

Using same skillet you cooked chicken in, add the rest of the oil (1 Tbsp), Add 1/2 of the butter(1 Tbsp) , Add garlic and cook (4-5 min) . Then add flour and stir well. Whisk in the wine and cook till thick. Then Whisk in lemon juice and chicken stock, Add in capers and parsley, when bubbly add rest of the butter (1 Tbsp).

Now take the chicken you set aside and add to skillet, coat well and heat through.

Place already cooked penne on a plate, place chicken on top of pasta, pour sauce over chicken and pasta. Add basil ,chives ,or thyme for the finishing touch.

(Serves 4 people with the pasta)

Contributed by , Joann (starbaby) Giugliano