Squash Blossom Scramble

Did you know that these beautiful golden flowers perched onto the end of a zucchini are edible? I remember reading about these blossoms in several of my Italian travel memoirs. Most cooks would stuff them with cheese and proceed to fry them. Yum, yum... But one of the best ways to enjoy their sweet fresh flavor is to simply scramble them with eggs!

My grandfather, who died when I was 2 years old, would take sliced okra (not Oprah) from his garden and mix them with eggs. So, as the story goes, my dad made okra and eggs as I was growing up. I thought everyone had those strange bullet shaped veggies with their eggs! And now they are fashionable! I tried the okra thing on my husband but found that he enjoyed his eggs more with squash blossoms, instead.

So, for all of you who have an abundance of blossoms, pick them early in the morning and scramble away! Everyone has their own recipe for eggs. All I do is saute cut up blossoms in a small amount of butter and then add egg mixture which has a little parmesan, salt and pepper and a dash of half & half in it. Note: If you don't have blossoms you can substitute thinly sliced zucchini. Just another way to use up (get rid of) the prolific zucchini!

Here's One For the Grills - Minted Lamb Chops

So, you're ready for the weekend! Fire up those grills or use a stove top grill like I did. Our family has always enjoyed a good lamb chop. I know, there are many people out there who detest it! Sometimes the secret to a good piece of meat is in the marinade. Try this and if you don't care for lamb it works well on chicken!

Minted Lamb Chops

4 lamb loin chops (the small ones)

1/4 c olive oil

3 cloves garlic, chopped

3 T chopped mint

1 T balsamic vinegar

salt and pepper to taste

Place the chops into a plastic bag or container. Mix the remaining ingredients. Add to bag except for 1T of mixture (for the garnish). I like to marinade for as long as 4 hours but 1 hour will flavor the chops nicely. Put in refigerator.

Using a stove top grill, heat on med-high. Place the chops on the grill and rotate on all sides to sear the meat. Reduce the heat to med-low, cover and continue to cook until done to your likeness. At the last minute drizzle the remaining marinade. Serves 2.

Adriatic Pasta

On one of our trips to Italy we almost made it to Bari in Southern Italy. This is the place of my husband's roots. We arrived in Termoli on the Adriatic. While it is a poor area compared to Firenze, it still had its charm. As you visit the un-touristed areas of Italy the language barrier becomes more evident!

That night we rambled into a sidewalk trattoria. After staring at the menu which was in Italian we were able to decipher an entry called "sea and land". This was their take on surf and turf! We guessed they would bring selections from the land and more than likely fish. The presentation was "interestingly rustic". The shrimp eyeballs staring back at us were a little unsettling. So, if you want authentic this was the place. No spaghetti and meatballs here!

I've left the fish heads off this recipe. It's a very delicate pasta with a hint of lemon. Enjoy!

ADRIATIC PASTA

2-3 slices of prosciutto, chopped

½ medium yellow onion, sliced thinly

3 cloves garlic, chopped

olive oil, 2 T (for starters)

1 Portobello mushroom, sliced

zest of 1 small lemon

Italian parsley, handful, chopped

pine nuts, ¼ c

½ lb. shrimp, can be already cooked

2T butter

pasta water, about ¼ c

2 medium tomatoes, seeded and chopped

angel hair pasta, ½ pkg (serves 4)

parmesan or Romano cheese for topping, optional

In a large skillet, sauté onions and garlic in the oil, add prosciutto. Cook until onions are opaque. Add lemon zest and Portobello mushrooms. Meanwhile boil water for pasta. When water comes to a boil, cook the pasta for about 4-5 minutes. At this point add the shrimp, tomatoes and parsley, the pasta water and butter to the skillet. Stir and cook for 1 minute, if you have used pre- cooked shrimp. If using fresh shrimp cook until they turn pink. Transfer the pasta to skillet. Add pine nuts just before serving. I usually drizzle additional olive oil at the end. This is optional. If you like cheese on top add to your taste.

This Adriatic pasta goes well with a glass or two of Pinot Grigio!

Bodega Bay

Today, we'll switch gears! Earlier this month we took a little mini vacation to get some much needed rest and a respite from the sweltering heat. I found a great deal on the coast of California in the small fishing village of Bodega Bay. It is mostly known for Alfred Hitchcock's movie, "The Birds". But, frankly, I didn't care if there was birds or buffalo on the beach, we were going!

We had the most relaxing time! There really isn't much to do except take long walks on the beach, eat seafood and take pictures. We indulged at the Duckwater Restaurant which was part of the Bodega Bay Inn and Spa. The butterscotch creme brulee was forced upon us as was the triple berry crisp! We also tried the sauna and jacuzzi overlooking the ocean. How romantic is that? I have to say that this retreat touched all my senses. From the crashing of the waves, the feel of sand between my toes, the smell of salt air and eucalyptus and, of course, the luscious food. My soul was filled! I was a happy girl!

Sentimental Lemon Chiffon Pie

Today will be one of many tributes to my Grandma McLaughlin. I spent some precious time with her in my youth, not because I was a latch-key kid but because I enjoyed her company. She taught me many things like giving myself the proper French manicure for one. I was fortunate to learn a few French phrases from her, too. One thing she didn't teach me, though, was how to make her Lemon Chiffon pie! So, I've been rummaging through books and websites for a substitute.

For my birthday it was 99+ degrees! I made my own birthday pie! What I didn't know was that my wonderful son would show up with some beautiful flowers and a tiramisu cake! Needless to say, the pie went directly into the freezer for a later occasion. I think tiramisu is one of those things they'll have in heaven along with ice cream.

This lemon chiffon pie is more like an ice cream. Even though it's refreshing with frosty chunks of lemon curd, I'll continue the search for my grandma's authentic creamy lemon chiffon pie!

Pannini Power

Is it the power of suggestion or a case of the lazies? Just by glancing at the picture of the display case filled with panninis to the right, I've decided upon dinner! Funny how you get your inspiration to cook a meal. And, today was filled with some dreaded doctor appointments. The good news is, I'm going to live. I won't be dwelling on any bad news. I'll just continue to forge ahead!

So, I'll be content with being a little lazy tonight and make roasted red pepper, mortadella and provolone panninis. Italian comfort food!

Recipe in book

Linguine with Clam Sauce - Pasta of the Month

RECIPE

4 cloves garlic, minced

1/4 onion, sliced thinly

2 T olive oil

2 cans chopped clams

5 large mushrooms, sliced

fresh basil, handful, chopped

fresh Italian parsely, chopped

2-3 T butter

reserved liquid from canned clams

1/2 - 3/4 box of linguine or fettucine

Cook pasta in boiling, salted water for approx. 10 minutes. Meanwhile, saute garlic, onion and mushrooms in oil for 3 minutes in a large skillet. Add the reserved clam juice and continue to cook for 3 minutes. Add clams, basil and parsley and the butter. When pasta is done, reserve 1/4 pasta water, drain the pasta and transfer to the skillet. Add the water, stir and cook for about 2 minutes. I also drizzle more olive oil at the end. Grate parmesan over plated pasta. Serves 4.

TOO HOT!!

As I write this it is inching towards 100 degrees. There will be no barbecuing or turning the oven on for tonight's meal. My husband and I have this agreement that if it turns 100, we should have a banana split for dinner! That almost makes the heat bearable! We never follow through but I love the idea..

Instead, I'll be fixing linguine with clam sauce on the stove top. This dish is actually very simple and does not have many ingredients to fuss over. I have made it many times but over the years the fat content has changed; not so much butter! The original recipe came from my dad. He's a great cook and still prepares dinner for my mother whether she's hungry or not! She does the dishes so they are a great team. They are in their early 80's. God Bless them!

The recipe to follow.

Inspiration for my Bruschetta

I neglected to explain what inspired me to create the last recipe for Bruschetta! As you can tell, one of my favorite locations would be Italy. Having been there twice I am already a fanatic when it comes to the regional foods. I love to make, eat and even photograph my creations! Being a lover of most things edible I've always had to watch my weight. So, upon being invited to a dear friends house for dinner, I decide to invent an appetizer I could eat without much guilt.



Most of the ingredients I already had. Last year we had an abundant garden, for us. More on that garden situation in a later post! But, we had a bumper crop of tomatoes and this was another way to "get rid of" them! Needless to say, this recipe was a keeper. It goes wonderfully with a Sangiovese!

Bruschetta

Start with a large saute or frying pan.
Add 1/3 onion, chopped
1-2 cloves of garlic, diced
1 can of cannelli beans, drained
add 2 handfuls of chopped spinach
about 2-3 Roma tomatoes diced, better if seeded first
2 sprigs of rosemary, chopped
handful of parsley, chopped
handful of basil, chopped
cook together for about 10 minutes
salt & pepper to taste
Place on fresh or toasted bread, can be served cold or warm.
Enjoy!

It could be the start of something big-or not!

Well, now, instead of 54 recipes, I now have over 75 in my file. That was the easy part! I did some organizing and actually have started the different chapters of the book.

My inspiration comes from my grandmothers, father, mother-in-law and special places I have travelled. My dear friend helped me with a "catchy" title so there is no turning back. "I Just Know I Am Italian!"

No matter what comes out of this endeavor, my favorite recipes will be immortalized for friends, family and future generations (hopefully).