Orange Coconut Biscotti

Why did I make these orange coconut biscotti?  Because I can, I wanted to and mostly, because I had a huge bag of coconut in my pantry!  So, I'll add this to my biscotti repertoire.  I prefer a soft cookie like biscotti which is why I rarely second bake them.  It doesn't make sense to me to have to dunk them in order to soften them up to be edible!  But, that's just my opinion....

I also revised a recipe to include a chocolate drizzle on top.  Everything is better with chocolate and besides, it added to the visual appeal.  These would be fantastic with a chocolate or coconut ice cream!

Orange Coconut Biscotti 

1/4 lb (1 stick) softened butter

1 cup sugar

2 eggs

2 tsp vanilla (I used orange extract in this recipe)

2 cups sweetened coconut flakes

2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips, melted for garnish (optional)



Preheat oven to 350 degrees.  With an electric mixer, beat the butter and sugar until light and fluffy.  Add the eggs and whatever extract flavor you want while mixing well.  Reduce mixer speed and add the coconut, then the flour,  baking powder and salt.  Divide the dough into 3 pieces and form each into a "log" about 12  inches in length.  Place onto a parchment lined sheet pan and bake for approximately 20-25 minutes until golden.

Remove, cool slightly and gently lift onto a cutting board.  Using a long serrated knife, slice into 1/2 inch diagonal pieces.  Drizzle with melted chocolate in a crisscross pattern.  And there you have it!  Enjoy.  

Keep in a tightly sealed container to insure the softness.

Spicy Cabbage with Chile and Pancetta

Cabbage is always an inexpensive option in the produce section of the store.   The other day I was flipping through one of my Italian cookbooks and was inspired to try this.  Hey, I had all the ingredients so why not?  

Evidently this cabbage based side dish hails from the Abruzzo region of Italy.  The food in Italy is extremely regional which lends itself to fresh local ingredients.  What you may find in the Southern boot region may not resemble what you can find near Venice or the Lakes region in the North.  But, that's okay because for the most part the food is good no matter what!  This "fancy" cabbage is a keeper and will definitely be prepared again in this house!  Surprisingly good!

2 Tbsp olive oil

about 4-5 "rounds" of pancetta, chopped  

1/2 yellow onion, chopped

1/2 - 1 tsp red pepper flakes (depends how hot you want it

1 garlic clove, finely chopped

about 3 cups thinly sliced green cabbage

1/4 cup water

salt & pepper to taste (for me, not much salt since the pancetta is salty)

In a large skillet on medium heat add the oil,  pancetta, onion and chile flakes and cook until onion is tender.   Add the garlic and stir for another minute or two.  Add the cabbage and water, stir and reduce the heat to low, cover and cook another 25-30 minutes.  Stir occasionally during this time.  Keep an eye on it and add more water to prevent sticking.

Serves 3-4 side dish portions.

Lemony Thyme Mascarpone Italian Gnocchi

Happy Valentine's Day!  Oh wait, that was yesterday!  Why not act like it's Valentine's Day every day.  Don't wait for one or two days a year to roll around to treat your special someone.  While, I admit, it is nice to go out once in awhile and be "served and pampered",  I don't mind creating something in the cucina.

My hubby seemed to read my mind by producing some aptly named, AMORE" red wine to go with our dinner last evening.  Although, if you're really into wine, a crisp white wine would have gone better with the lemon/thyme gnocchi.  But, hubby always chimes in with, "I just drink it for the "buzz" or results!  And I'd have to agree with him, sometimes.

On the menu for our intimate Valentine dinner was:

Amore wine
Home made rosemary sea salt heart shaped "crackers"
Assorted cheese plate with fig preserves

Entree was seared scallops on a bed of lemon thyme mascarpone hand made and rolled gnocchi
topped with roasted asparagus

It was necessary to wait for dessert because of the "bee-wah" factor.  I think you have to be a Little Rascals TV show fan to understand that!   The wait was worth it as we devoured dark chocolate covered organic strawberries.  To top a heart felt evening we watched the ultimate chic flick romantic movie of ALL time, in my opinion.  The NOTEBOOK!!  This girl really knows how to be in touch with her emotions!  I was practically bawling!!  What a baby!  All in all staying home on Valentine's Day was good for the heart and soul and even better for the wine and tissue manufacturers!

Here's the recipe for lemon/thyme mascarpone gnocchi inspired by Giada.  I only changed a few things to make it my own.

8 oz mascarpone cheese

1 egg and 1 egg yolk

the zest of 2 lemons

1/4 tsp freshly grated nutmeg

1 tsp salt

Mix the above in a medium bowl with an electric beater.  Add 3/4 - 1 cup of flour.  Mix well until it forms into a ball and can be "worked" with floured hands.  At this point I wrapped it in plastic wrap and refrigerated until I was ready to hand roll them.

To make the gnocchi:  cut a chunk from the dough (re-wrap remaining dough as you go) and roll into a long tube or cigar shape.  On a floured surface, start to cut 1/3 inch pieces.  Then I went back and using a wooden gnocchi board (I purchased one from Bed, Bath and Beyond) roll into a ball while gently pressing down creating ridges into the gnocchi.  The first few are awkwardly made, but you develop a rhythm as you make more and more.  This recipe make about 100 gnocchi.  Hooray, there's a few more meals in the freezer!  (about 25 were used for two piggy people!)

To cook, add them to gently boiling salted water.  They only take a few minutes to rise to the top.

For the sauce:

1/4 cup unsalted butter

1 Tbsp chopped fresh thyme leaves

1-2 fresh basil leaves, sliced

1-2 cloves garlic, minced

In a large skillet on medium high heat melt the butter, add the garlic, turn off the heat and add the thyme and basil, stirring.  Scoop the gnocchi into the butter mixture, coating the gnocchi and serve immediately.  Grate a bit of Parmesan (about 1/4 cup) on top and mangia.  These will melt in your mouth, I promise!

Chicken Cutlets Marsala

This is the "new" veal.  Why buy those pre-pounded/tenderized veal cutlets, which are quite pricey, when you can disguise some chicken breasts?  The trick with making a great cutlet is in the preparation.  That means slicing the boneless chicken breast as thin as you can.  Then take those slices onto a cutting board (individually), cover with plastic wrap and pound with a mallet.  This will tenderize the meat substantially and thus reduce the time they take to cook.  You'll be able to cut them with a fork!

Marsala is a fortified Italian wine from the town of Marsala in Sicily.  It's flavor is similar to Port or Sherry.  For this recipe you can substitute Sherry, Madeira or even a white wine if that's all you have.  Sometimes I'll flavor the cutlets with lemon, but I decided to use up some mushrooms making a Marsala sauce.  Delicious!

Chicken Cutlets Marsala

2 boneless chicken breasts, sliced and pounded

2 Tbsp olive oil

1 Tbsp butter

For the breading mix:
Put the following in three separate pie plates:

1/3 cup egg whites or 1 large egg

1 cup flour

1 1/2 cups seasoned breadcrumbs

I usually dredge the chicken in flour first, then the egg and lastly the breadcrumbs.  I find it's easier to do all the breading of the chicken and have them on a plate ready to cook.  You may have just enough of the flour, egg and breadcrumbs, but if you get low, just add more.

In a large skillet, melt the butter with the oil.  On medium heat (when butter starts to sizzle) add the chicken and cook in batches.  The cooking time is just a few minutes on each side because you've pounded then so thinly.  Put on a large serving plate as they become done.

When finished cooking the cutlets, lower the heat to low and add 1/4 cup Marsala, a large handful of sliced mushrooms and saute for a few minutes.  Add a handful of chopped parsley, stir and pour the sauce over the platter of chicken cutlets.  Serve immediately.

Serves 4.  We always have leftovers (on purpose) which made some great sandwiches the next day!

Italian Frangipane Mini Tarts

I know, Christmas has passed, but I wanted to share this recipe I made this year.    For so many reasons I've never been much of a baker.  Too little time when I worked,  too much altitude where I live and too much of a temptation to have all those baked goodies lurking in my home!

A new addition, which will become a tradition, was a recipe for frangipane bites or mini tarts.   These were made using almond paste and cake flour and each mini bite contained a "secret".  You can "switch up" the secret ingredient with maybe a ginger chunk, chocolate chip or dried cranberries.  For this trial I used dried apricots since they compliment the subtle almond flavor nicely.   Try your hand at it!  No need to wait for the holidays to make these.

Italian Frangipane Mini Tarts

1 stick or 8 oz. butter, softened

1/2 cup sugar

2 eggs

1/3 cup almond paste

1/3 cup cake flour

about 15  dried apricots

1/3 cup sliced almonds (for garnish)

sugar or decorator's sugar (for garnish)

You will place paper liners into 2 24 cup mini muffin trays.  Combine all the ingredients from butter through flour in a food processor, blending until smooth.  Fill each mini muffin cup only about 1/3 full.  They will puff up.  Snip the apricots up and press a piece into each cup.  Sprinkle with a few sliced almonds and dust with sugar.  Bake for 14-15 minute in a 350 degree oven.  Cool and pop them in your mouth.

Italian Turkey Meatballs with a Twist

Several years ago when I was raising my son, we declared almost every Monday as "Monday Night Meatballs night".  I guess for my son it became monotonous and I'm sure he cringes to this day thinking about those meatballs.  Hubby always liked them though, even if they weren't an exact replica of his mom's.  Somehow, I never got the memo on adding garlic to the recipe all those "practice" years.  Now when I make them, they are my version inspired by hubby's mom!

The last time I prepared meatballs I chose to do a turkey meatball, Italian style,  At the very end I remembered some Swedish meatballs my mother made decades ago. I loved those!  So  I sprinkled a bit of fresh ground nutmeg and allspice in before forming the meatballs.  Just the right amount to make things interesting.  This recipe makes about 24 or so small meatballs the size of a small golf ball.

Ingredients:

1 pkg of ground turkey meat (usually about 1 lb.)

2 small French rolls (the size of small apples, wet with water, then squeezed and crumbled)

1 egg

1/4 cup Parmesan cheese, grated

1/4 cup Romano cheese, grated

1 clove of garlic, minced

1/2 cup of chopped caramelized onion 

2 Tbsp chopped fresh parsley

1 tsp nutmeg, optional

1/2 tsp allspice, optional

Caramelize the sliced onions first in a bit of olive oil and 1 Tbsp butter, slowly.  Cool and chop.

In a mixing bowl put turkey, crumbled bread, onions, egg, cheeses, parsley, nutmeg and allspice.  I guess I could have said throw ALL ingredients into a bowl, mix well and form into balls.  Place them into a non stick skillet.  You can also add a bit (1 Tbsp) of olive oil, brown on one side.  Turn with a spoon or tongs, whichever is easier for you.  Cook on medium until completely browned.  Test one, of course!  These are great alone, in your favorite marinara or in sandwiches.  Mangia!

NOTE: You can use only Parmesan, just add a bit of salt.  The Romano is already salty (to my taste) so none was added.

Traditional Anise Flavored Biscotti

As a young girl my best friend was Italian.  My mother would often visit with JoJo's mom down the street for afternoon tea or coffee.  This was during an era when most mom's did not work outside the home except for volunteering at school or church.  I never minded going over to JoJo's except that her family always had these strange looking and equally strange tasting cookies.  What's a biscotti?  What I was experiencing at such an early age is exactly what I made in my kitchen the other day!  Now they aren't so strange.  If fact, they were darn good!

These days, I make biscotti for my best friend, who is also Italian.  He also happens to be my BEST friend for the last 40 years...and my hubby.    Even though these biscotti are on the plain side, they don't lack for flavor and they certainly didn't last very long in this home!

Traditional Anise Flavored Biscotti

1/2 cup vegetable oil

3 eggs

1 cup sugar

1 Tbsp anise extract

1 - 2 tsp orange extract (I thought this would give it more flavor but optional)

3 1/4 cups flour, all-purpose

1 Tbsp baking powder

1 egg white, beaten

1 -2 Tbsp sugar (regular granulated)

Preheat the oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a large bowl beat the oil, eggs, sugar and extracts.   In a smaller measuring cup or bowl combine the flour and baking powder.    Add the flour into the egg/sugar mixture and blend until a heavy dough begins to form.

Divide the dough into 2 pieces.   (NOTE)  Working on a floured board,  form them into 12 inch or so long log shapes.  Slightly press down.  Brush some egg white onto the surface and sprinkle with sugar.

Bake for 25 - 30 minutes, turning the pan halfway through the cooking process.  When golden brown remove from the oven and slide them off onto a clean cutting board to cool slightly.  With a serrated knife slice them into 1/2 inch slices.  I usually don't "second bake" my biscotti...I like them on the chewy side.  You can though.  Just put back onto the cookie sheet cut side up and bake for an additional 8-10 minutes.

NOTE:  

For this batch I made one loaf plain and one with chopped almonds.  This is where you would add them.

Angel Hair Pasta Pomodoro

I love the simplicity of Italian food.  With just a few ingredients you can create a special meal.  Most of the ingredients that go into this dish, you may already have.  Instead of angel hair pasta, orzo, penne,  or spaghetti noodles can be substituted.  What's great about this pasta is that it only takes about 7 minutes to make once the water boils for the pasta!  Try it!

Angel hair Pasta Pomodoro

1/3 package of angel hair pasta

3 Tbsp butter

1 Tbsp olive oil

3 cloves of garlic, minced

zest of 1 lemon

2 Tbsp of lemon juice

2 Tbsp chopped fresh parsley

20 cherry or grape tomatoes, halved

2 ladles of pasta water

2 Tbsp basil leaves, torn or sliced

For garnish:  Parmesan cheese and red hot chili flakes


Boil water for the pasta in a large pan.  Add a bit of salt when it boils, then add the pasta, stirring.  Cook according to package directions, usually 9-10 minutes.  Reserve 2 ladles of pasta water, then drain.

In a large skillet, add the butter and olive oil.  Heat on medium heat until butter melts.  Add the garlic, zest, lemon juice, parsley and tomatoes.  Cook for only 3-4 minutes so the flavors blend.  Add the pasta to the skillet, stirring to mix ingredients.  Add the basil and pasta water, especially if it looks dry.  You can also add a bit more olive oil at the end.  It's ready....plate, garnish and enjoy!

Serves about 2-3.  

Farro - Mediterranean Style

What a pleasant surprise it is when you find a food that is good for you and you like it!  It's almost too easy to go vegetarian when farro is on your side.  Farro is similar in texture to barley, but nutty in taste.  It's a grain that can be used in risotto instead of rice or in "rice pudding"  That I'll have to try! Supposedly, it originates in the mountainous regions of Tuscany and Abruzzo in Italy which are relatively poor areas (or used to be).  Regular farro consumption is said to have contributed to these people's longevity.  Nothing wrong with that!

Farro - Mediterranean Style

  4 "rounds" of pancetta, diced  (omit if vegetarian version is wanted)

1 cup or an 8.8 oz bag of farro (before cooking)

1 can (15 oz size) of garbanzo beans, drained and rinsed well

1 tsp garlic powder

1 Tbsp lemon zest

1/2 lemon juiced

handful of fresh basil, chopped

1 2.25 oz can of sliced olives, drained and rinsed

1 14 oz can of artichoke hearts, rinsed, drained and roughly chopped

olive oil

In a large skillet brown the pancetta.  Add the garbanzo beans and slightly toast them for a few minutes.  Meanwhile or beforehand cook the farro according to directions, usually 10-12 minutes.  Drain any liquid out when done.  Add the farro, garlic powder, lemon zest and juice, basil, olives and artichoke hearts to the skillet.  To finish it off you can drizzle some olive oil in and mix well.

At this point you can serve or refrigerate for later or even the next day.  The flavor is even better the next day!  Mangia...  

Cheesy Baked Portobella Mushrooms

My love (Obsession) for Italian food makes a welcome return to my kitchen.  Cheesy baked mushrooms was inspired by a recent visit to one of my favorite Italian restaurants, Un Caffe.  I have not had a bad meal there, yet, and really don't expect to.  Usually, if I experience a tasty meal or appetizer, I'll  deconstruct it ingredient by ingredient and attempt to duplicate it at home.  The original had a great marinara on it, while mine did not, but the results were pretty good, first time out.  

These mushrooms are so large that they can easily be the main course with a side salad and that's what we did.

Cheesy Baked Portobella Mushrooms

Serves 2

2 large Portobella mushrooms, wiped clean and middle stem removed

2 Tbsp of marinara  Use your favorite or improvise by using Italian or plain  tomato puree diluted with water

1 garlic clove, minced

1/3 cup diced fresh tomatoes

1 oz grated Parmesan cheese

1 Tbsp fresh chopped parsley

1-2 oz mozzarella cheese, grated

drizzle of olive oil

Preheat oven to 400 degrees.  Brush the mushrooms on both sides with some olive oil and lay them ridge-side up in a baking dish.   Brush them with marinara, sprinkle with garlic.  Add tomatoes and parsley distributing evenly on each.  Add the Parmesan only, drizzle with a bit of olive oil and bake for 20-25 minutes.

Remove from the oven and add the mozzarella on top.  Return to the oven, but broil on low until cheese melts on top, for just a few minutes or less.  Serve with a salad or on a bed of angel hair pasta!

NOTE:  For my second attempt, I'll grill them, perhaps, and add some fresh basil to the mix....enjoy!

Italian Mango Mimosa

Yesterday we achieved a personal goal which I can't discuss, that's why it's PERSONAL!  But, I will say it was reason to celebrate.  We chose to celebrate with a newly concocted drink, called an Italian Mango Mimosa.  In my mind anything having to do with Italy or somewhere tropical like Hawaii, is the place to be.  And, if you can't be there, at least you can bring those flavors into your kitchen.

I made some homemade lemon liqueur a while back and I figured it would go perfect in this.  It did!  If you need to celebrate or just whisk your brain into tropical vacation mode, try this.  It's an adult smoothie with a twist!

Italian Mango Mimosa

1 cup orange juice

1/2 large or 1 small mango, peeled and cut from pit

Place in a blender and puree.  Add about 1 cup of ice and chop/blend.  Add 3/4 - 1 cup of limoncello.  Blend and serve.  Simple, simple, simple!  Garnish with fresh mint sprig or umbrella and be prepared to dream!

Italy?

Who's that gorgeous pool boy?

Or Hawaii?

Tivoli Inspired Lemon Pancetta Pasta - Pasta of the Month

I can't begin to explain how my first trip to Italy inspired me in the kitchen.  I was extremely impressed while on an excursion to the town of Tivoli which is a fortress of a town which was frequented in ancient times by the wealthy Romans.  After the main attraction, the Villa d'Este, we were treated to a pasta making demonstration by mother and daughter at the restaurant Terme di Diana.

Villa d'Este

Pasta making demo at Terme di Diana Restaurante

They made pasta the "old school" way which I still haven't mastered, but they made it look so easy, it was worth a try.  Since that first try I've resorted to using my trusty food processor, much simpler!  

The best recipe/method I've found happens to be Giada's fresh pasta on page 222 from her cookbook "Everyday Pasta".  I love her recipes!







When I make fresh pasta I'll usually make a few different types/shapes utilizing the whole batch.  Sometimes, it's ravioli, lasagna, fettuccine or, this time, spaghetti noodles.  Then I freeze whatever I won't be using that day.  For my Lemon Pancetta pasta I used approximately 6 "nests" of fresh spaghetti.  You can use about 1/2 pkg for the same amount.

"nests" of pasta

Tivoli Inspired Lemon Pancetta Pasta

5 "rounds" of pancetta, chopped

1 small shallot, sliced and chopped

2 garlic cloves, chopped

1/2 Tbsp red chili flakes

1 Tbsp of lemon zest

1 Tbsp of lemon juice

handful of fresh basil, sliced

ladle of pasta water (reserve before draining the pasta)

2 Tbsp butter

1 Tbsp olive oil

Parmesan cheese grated for garnish (optional)

While you boil some water for the pasta, put together the sauce.  If using fresh pasta, it will only boil for a few minutes versus 9-11 minutes.

For the sauce, in a large skillet fry the pancetta until it's done.  Reduce the heat to medium, add the shallot and continue to cook until soft.  Add the garlic and chili flakes, then the zest, lemon juice and basil.

Bring the pasta water to a boil, add a sprinkle of salt.  Add the pasta and stir to keep from clumping.  When it rises to the top, it's done, usually about 3 minutes or so.  Reserve a ladle of water, drain and place the pasta into the skillet.  Mix well and add the ladle, especially if dry, then the oil and butter, blending well.  Plate and serve.  Molto bene!

Mushroom Tagliatelle - Pasta of the Month

With each attempt, I find that my pasta making skills are getting better and better.  Like anything else,  it's a learning process and practice makes perfect!  Nothing better than perfect tasting fresh pasta, silky soft ribbons of goodness!

This tagliatelle was an "after thought", that is, some left over dough from lasagna making.  I wanted to try out the tagliatelle/fettuccine setting, and this was the result.

big ball of pasta

lasagna noodles

nest of tagliatelle

 I used "baby Bella" mushrooms along with a bit of pancetta for a meaty flavor and chopped hazelnuts to add crunch.  Even if you're not going to use fresh pasta this dish should be wonderful!

Mushroom Tagliatelle

Serves 4

2 Tbsp olive oil

1/2 cup chopped pancetta, measured before cooking

1 shallot, thinly sliced

3 cloves of garlic, thinly sliced

5 Bella mushrooms (about 2 inches in diameter), thinly sliced

1 Tbsp butter

1-2 ladles of pasta water

1/4 tsp freshly ground nutmeg

1/4 cup chopped hazelnuts

Parmesan cheese for garnish (optional)

tagliatelle noodles for 4 people.  You can buy the "nests".  Use about 4-6 units.


In a large  (12 ") frying pan add 1 Tbsp of the oil and saute the pancetta.  Remove and put onto a paper towel to dry
.    
Add the other 1 Tbsp of oil, shallot, garlic and mushrooms and cook until mushrooms are slightly limp.

Meanwhile, start the water for pasta bringing it to a boil, then salt it.   If you're using fresh pasta it only takes a few minutes to cook, whereas dried will usually takes about 9-11 minutes.  Remember to reserve about 2 ladles of pasta water before draining.

Add the pasta to the pan with mushrooms, mixing well.  Add the butter and pasta water to make a "sauce", then add the hazelnuts and nutmeg, blend and plate.  Garnish with Parmesan if you wish.  Mangia!

Butternut Squash and Shrimp Risotto

Lately, I've been enjoying the bounty of Fall vegetables.  Soups and pastas made with pumpkin or butternut squash and herbs or spices like sage and nutmeg are finding their way into my kitchen.  One of hubby's favorite meals is ANYTHING rice based.  I could boil some rice and cover it with almost anything and he'd like it.  Risotto is one of those items on a menu he would gravitate to especially if it was seafood risotto.

Risotto needs your undivided attention with all the stirring involved, but it's worth the trouble and actually very easy to make.  The trick is to have all your ingredients ready at your fingertips.  Or at least enlist a "master stirrer" to help out.

Ingredients:

4-5 cups of chicken broth

1 Tbsp olive oil

1/4 of a large yellow onion, chopped

2 bella mushrooms (not the large portabella ones), thinly sliced

3 cloves of garlic, chopped

2 sage leaves, minced

1/4 cup white wine

1 cup butternut squash, cooked and mashed

1 cup arborio rice

dash of nutmeg

about 10 cleaned and deveined shrimp sliced in half lengthwise

handful of chopped fresh parsley

1/4 cup Parmesan cheese

salt and pepper to taste

First of all don't let the big list of ingredients scare you.  Risotto is simple to make.  In a 3 qt saucepan have your broth heated on low.  You'll be ladling this as the liquid evaporates.

In a large soup pot cook the onions, mushrooms, garlic and sage in the olive oil on medium heat.  Add the wine and start to stir.  This will quickly cook down.  Now add the squash and the rice and 1 ladle of broth stirring as you go.  The heat can be turned down to low/medium.

As the liquid is absorbed keep adding a ladle at a time of the broth.  When you are to your last ladle of broth, add the shrimp and nutmeg, while you remain stirring.  The shrimp will cook in no time.  Right at the end rice should be tender and creamy as you add the cheese, parsley and salt and pepper.

Ravioli Filling for Roasted Red Pepper Pasta

You would think that the remaining ravioli deep in my freezer were gold nuggets!  I will admit these were a little labor intensive (not for the beginner) since I made the pasta and filling from scratch.  If you're not feeling as ambitious it's okay to use wonton wrappers for your ravioli.  I've found that some chefs go that route, but because home made ravioli was on my "food to make" list,  I muddled through the process.

I won't post the actual red pepper pasta recipe until it is refined.  All I can say is that pureed roasted red pepper, an egg, oil, salt and copious amounts of flour were the ingredients.  Then came time to prepare the filling as I spread out, utilizing every corner of counter space.  

For the filling I used Italian chicken sausage, because that's what I had.  The recipe yielded about 3/4 cup of filling for approximately 100 ravioli (the smaller round size).  Was it worth the time and trouble to make these?  ABSOLUTELY!

Ingredients:

2 Italian sausages, removed from their casing and crumbled

1/4 cup onion, chopped

2 cloves of garlic (I had roasted garlic on hand)

1/8 tsp fresh grated nutmeg

1/2 tsp dried sage

1/2 tsp fennel seeds

1/2 cup Parmesan cheese, grated

1 Tbsp of an egg

In a skillet brown the sausage first with the onion and garlic if not using roasted.   Cool slightly and add to a food processor with all the remaining ingredients.  Pulse until blended well.  Fill your ravioli with the mixture.  

To freeze:  Put the ravioli on a parchment/floured sheet pan.  Place in the freezer for at least an hour and transfer to freezer bags.

To Cook:  No need to defrost from a frozen state.  For fresh add to rapidly boiling salted water.  When they rise to the top (usually about 2-3 minutes) they are done.

You can put your favorite topping/sauce but there was so much flavor from the red pepper pasta with the spicy filling I opted for simple olive oil and a sprinkling of cheese.  Enjoy!

Standing in the Soup Line - Sicilian Soup

With much thought and while anguishing over whether to write about the latest election...I decided to go "forward"  Most likely my views will upset approximately 51% of American out there, but last time I checked I had the freedom to "stir it up"!  So, no matter who you voted for or against and for whatever un-Godly reason,  allow me to have my say.  I voted for CHARACTER!  Pure and simple and that lack of will be revealed within the next 4 years!

With that said, Let's get busy and make some soup.  That way you'll know how to make it yourself without having to stand in those long soup lines.  (humor me)  49% of us need a good belly laugh.

Ingredients:

3 Italian chicken sausages, removed from casings, crumbled

2 Tbsp olive oil

1 cup yellow onion, chopped

1-2 bella type mushrooms, sliced

2 cups, eggplant, peeled and cubed

2 cups spinach/arugula mix

1 can (15.5 oz) cannellini beans, drained and rinsed

2 tomatoes, peeled and cut (you can use canned)

1/2 tsp Italian seasoning

1 cup chicken broth

2 cups water

1/2 cup white wine

salt and pepper to taste

First brown the sausage in a large soup pot.  Add the oil and saute the onions, mushrooms and eggplant for a few minutes.  Add all the remaining ingredients and bring to a boil.   Reduce the heat to simmer, cover loosely and simmer for about 40 minutes.  Now serve and enjoy!

Lavender Chocolate Chip Biscotti

I may have found my calling.  I  imagine life in a small coastal Italian town where biscotti abounds and people come to my shop to taste my latest biscotti creations!  A girl can dream, right?   I'm currently on a biscotti baking bender!  Not those hard tooth breaking kind where a cup of coffee or glass of milk is a requirement for dunking (softening).  My biscotti are crunchy on the outside but chewy till the last bite.

As you know I like to cook or bake with secret ingredients.  This time I sprinkled a bit of culinary lavender into the batter.  What a pleasant surprise!   Now, to figure a way to market them.  Yes, they were that good!  Stay tuned for more flavors and variations of my "Beloved Biscotti".

This recipe makes between 40-50 biscotti. (2 loaves cut roughly into 1/2 - 3/4 inch slices)  I made both with lavender but only one had the addition of blueberry craisins.  Both were quite wonderful.

Ingredients:

1/2 cup chopped hazelnuts (toasted or not)

1 cup sugar

2 tsp baking powder

2 cups + 2 Tbsp flour

1 1/2 tsp culinary lavender, crushed

1/2 cup chocolate chips or small chunks

2 large eggs, for batter

2 Tbsp vanilla extract

1/2 cup blueberry flavored craisins (optional)

2 Tbsp water (depending on dough consistency)

1 egg, beaten for brushing the tops

Preheat oven to 350 degrees.

In a large bowl hand mix the hazelnuts, sugar, baking powder, flour, lavender and chocolate chips.  

In a smaller bowl stir in the 2 eggs and vanilla.  Add to the flour mixture along with the blueberry craisins, if using.  Flour your hands and use a well floured surface (bread board) to start working with the dough.  It will be VERY sticky and will look like a mistake.  Persevere!  It will come together.  If it's too dry, add some of the water.  If it's too wet add a bit of flour.  Form a ball and cut in half.

On the floured surface roll each piece into a log shape approximately 12 inches long, 3 inches wide and only 3/4 inch high.  Do the same with the other loaf.  Arrange on a parchment covered cookie sheet.  Brush with the beaten egg.

Bake for 40 minutes, turning the baking sheet around halfway through.  The loaves should be golden colored.  Remove and cool for 20 minutes before slicing.  Resist the urge to eat them.

After cooling slide them onto a cutting surface.  Using a serrated knife cut into 3/4 inch slices.

At this point you have a BIG decision to make.  For traditional biscotti (harder), reduce the oven temperature to 200 degrees.  Place the cut biscotti onto the same parchment covered cookie sheet.  Bake for an additional 20 minutes.  I like my biscotti softer so I either don't do the second baking or only bake the second time for 10 minutes.  You can choose.  Remove when done, cool and store in an airtight container.

Here are the chocolate lavender blueberry biscotti!

Lasagna - A Work in Progress

I don't know what I'm trying to prove sometimes.  I heard the words come out of my mouth, "I'm making lasagna from scratch, from the sauces to the pasta sheets".  I was mortified!!  Now, I just had to follow through.

When all was said and done, and eaten, the jury was in from all my "birthday" taste testers.  The room got extremely quiet (always a good sign as everyone filled their mouths and bellies with the lasagna).  I'm always my worst critic.  The pasta noodles were wonderfully soft, the bechamel great, but next time I'll reduce the amount.  

The Bolognese sauce will, again, be revised.  Maybe just my simple marinara, huh?  I'll add my hubby's favorite spicy Italian sausage back in.  And last but not least, I may hire a kitchen clean up crew!  It took me longer to clean up the kitchen than it did to make noodles from scratch!

kitchen help needed!

more dishes

bechamel ready

ready for pasta making

pasta before kneading

ready to roll!

ah...finito!  time to assemble!

Was it worth the trouble?  Of course!  I found the act of pasta making to be relaxing (I know that's warped thinking!), but true.

It was not Zeno's lasagna from Costa Rica, but it's getting very close!  Sorry, no recipe until the process is complete!

My Marinara

You've all probably heard of sauce referred to as Marinara, tomato, pomodoro. puttanesca, Bolognese, Sunday gravy, etc, etc.  I'm sure the list goes on.  Marinara is a simple tomato sauce I use for a quick sauce, one that doesn't require  hours to cook.  Depending on the region of Italy you come from, or how you want to use the sauce, will depend on what recipe you'll use.  Or, maybe, you have a "secret" family recipe that has been passed down for years.

Then there are those of us who had to travel to Italy to finally "get it", come home and start to experiment in the kitchen to get it right.  Or travel to Costa Rica, of all places, to have the BEST lasagna on the planet.   After years of trial and error with sauces I made this one recently to go on some fried eggplant.  So, as far as Marinara goes, I'm done.  Sunday sauce or a good Bolognese is still being "developed".

Now, I do have a great sauce recipe from family, but if I posted it, I'd have the mafia coming to break both my arms!  (just kidding, I hope) Until another time....enjoy this simple marinara.

Ingredients:

1/4 cup olive oil

1/2 medium onion, chopped

4 garlic cloves, sliced

28 oz. can of diced or whole tomatoes, cut up

1 Tbsp dried oregano  (next time I will omit this, don't much care for oregano)

1 handful torn up fresh basil

1 package of truvia sweetener (or use sugar)

1 tsp salt

1/2 cup tomato paste

1/4 - 1/2 cup red wine

In a large pot, heat the oil, add onions and cook until soft.  Add the garlic, stir for a minute, then add the tomatoes, oregano, basil, truvia , salt, tomato paste and wine.  Stir well, bring it to a slow boil, cover loosely, and reduce the heat to low.  Simmer on low for about 30 minutes or longer.

Pour sauce into a blender and puree to the consistency you want.  You can also leave some chunks in your sauce if you like that.  You're in control!  Now adorn your eggplant or pasta with this marinara.  Mangia! (Eat!)

Note:  The top picture is before it went into the blender.

Marinara on zucchini and eggplant

Welcome Un Caffe to Reno

I now have a new "favorite place"  for Italian food.  If I lived in one of those hill towns you see in all the Tuscany pictures, you know the ones with rolling hills and cypress trees dotting the landscape, this would be my regular "hangout" as far as an Italian bistro goes.  Whether you're looking for breakfast, lunch or dinner, Un Caffe fits the bill!  Check out my Reno/Tahoe Reviews page (click above) to find out why.  Mangia...