Saturday, April 30, 2011

Chicken Meatball Escarole Soup

One of our favorite soups we make often without a wedding going on is called 
"Wedding Soup "
The term "wedding soup" is a mistranslation of the Italian language, minestra maritata ("married soup"), which is a reference to the fact that green vegetables and meat go well together. Some form of minestra maritata was long popular in Toledo, Spain before pasta became an affordable commodity to most Spaniards, though the modern wedding soup is quite a bit lighter than the old Spanish form, which contained a large variety of meat, rather than just the meatballs of modern Italian-American versions


 6 to 8 boneless chicken legs or thighs (grandma also would use the chuck roast beef bone from a leftover Sunday sauce whatever she had leftover in meat made it's way into the pot! Grandma  had to be very frugal as money was tight in those days)
5 quart saucepan
1 cup of acini de pepe pasta (boiled  in salted water seperately)
1 cup finger carrots
1 bunch escarole chopped washed and boiled for 1/2 hour to make sure all dirt particle are out, drain and set aside. I only use escarole in my soup.

NOTE: As you read greens are your preference (you can use any greens you desire, 1 pound broccoli rabe, 2 pounds chicory, 1 pound green cabbage, collard greens, spinach etc..) There are really no  real rules, just greens and meat!

1 cup finely chopped celery
2 fresh plum tomatoes pulsed in food processor left a little chunky or leftover Sunday sauce around 1/2 cup.
3 tablespoons fresh chopped parsley
3 cloves of minced garlic
1/2 teaspoon each garlic powder, basil and oregano
1/4 teaspoon each of thyme and rosemary
pinch of cayenne pepper
salt and pepper to taste
grating cheese for garnish

Fill pot with water around 3 1/2 quarts, add chicken and boil skimming off the top as it cooks. When broth is clear around 30 minutes of cooking time, remove chicken, cool, cut up in chunks, put back in the pot. Add escarole, herbs, spices, tomatoes, rest of vegetables and boil till tender. When the soup is a full boil, drop raw meatballs into boiling soup.  Add boiled pasta at the end.

Meatball mixture for soup:
In a bowl mix below ingredients together and set aside
1 cup of  ground beef. turkey or pork
2 tablespoons grating cheese
1/2 teaspoon garlic powder
1 tablespoon fresh chopped parsley
2 tablespoon Italian flavored bread crumbs
Mix all together and drop raw small balls,  into soup while boiling.

In the United States, Italian wedding soup is most prevalent in northeastern Ohio and in western Pennsylvania. Italian descendants believe the wedding soup gives energy to a newly married couple, symbolically representing a long sustainable wedding.

Friday, April 29, 2011

Italian Style Bangers and Mash Hand Pies


One of the most beautiful Royal couples will marry today.  I became interested in the Royal Wedding pre martial interviews when Prince William  was interviewed. He touched my heart with his words about his mom, Princess Diana.  He talked about the great love he will always hold for her and how he thinks about his mother Princess Diana everyday on her teachings,  as much was taught to him by her in his role of  who he became as an adult and stood Prince. Today he still carries those values with him and isn't a day that goes by he doesn't think of her.  Kate Middleton, his Princess bride to be, said she wanted to model after her in this new life she will begin and take after in his mom memory and role model. Such a tearful moment in time to think his mom was only 36 years old at her untimely death.
                     
A great mom, Princess, and will be sadly missed there today, how wonderful to hear her son will have her with him there in spirit all day. Wishing them every happiness today and always.



Potato Filling:

1 tablespoon butter or margarine
1 cup of leftover mashed potatoes
1 tablespoon chopped fresh parsley, if desired
1 teaspoon minced garlic
pinch cayenne and black pepper
Meat Filling

1/2 lb ground Italian sausage
1 teaspoonspoon minced garlic
1 tablespoon dry brown gravy mix (from 0.75-oz package)
1/3 cup  burgundy red wine

Pie Crust:

2 cups flour
1/2 tsp salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tbsp ice water
Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.(Or use store bought.)
Egg Wash
1 egg, beaten with
1 teaspoon water

Heat oven to 425°F. Heat Blend together mashed potatoes, parsley and garlic.  In 8-inch skillet, cook sausage over medium heat, stirring occasionally, until meat is no longer pink. Drain  on paper towels.
 In small bowl, mix 1 tablespoon gravy mix and 1/3 cup wine. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
 With 4 inch round cutter, cut  rounds. Spoon about 1 tablespoon mashed potatoes in center fold over and  1 tablespoons of meat, use fork tines to press to flatten slightly.  Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.


 Place on parchment lined cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.

 Bake 9 to 12 minutes or until golden brown

Thursday, April 28, 2011

Sfogliatelle Italian Dessert


Patrica Turo inspired me to make these wonderful Sfogliatelle Italian Pastries from her blog this Easter @ Piacere Food and Travel Without Rules.  These pastry are a bit time consuming but the taste results were fabulous, however a little more practice is needed while making these to get them right! I have to say out of the 30 I made only one was worthy enough for the pictures! I need alot more practice.. you can see from her awesome instructions and using a pasta machine, that helped get the dough thin enough to make hers perfect, please refer to her site as she has fabulous instructions, step by step...
Recipe Summary her recipe came from This recipe was taken from one of the chef’s antique cookbooks and she translated it into English.



Makes 16 large or 32 small pastries

I adapted parts of the recipes to my taste, I made the dough using  her dough recipe:

Dough
8 cups all-purpose flour, sifted
2 cups butter, original recipe calls for suet or lard
1 3/4 cups cold water, more if needed
2 tablespoons fine salt
1/2 cup honey

Dough Instructions:
Melt the honey with water.
Put the flour into a food processor and add the shortening, salt and mix until it crumbles. Add the honey/water mixture a little at a time until the dough forms into a ball. Knead the dough until it is smooth and elastic. Wrap and refrigerate for 2 hours.

Filling:
3 cups whole milk
Pinch of salt
6 oz or 3/4 cup semolina flour
6 oz whole milk ricotta, drained very well
12 oz (about 1 1/2 cups superfine sugar
1 drop Cinnamon oil
1 tablespoon Orange Flower Water or 1 tablespoon zest
2 tablespoons Candied Orange Peel cut into small pieces ( I opted not to use peel or citron)
2 tablespoons Candied Diced Citron
3 extra large eggs

Directions:

In a heavy duty saucepan bring the milk to a boil being careful not to scorch it. Add the salt and pour all the semolina at once in into the water while stirring it rapidly with a wooden spoon.
Cook the semolina for 10 minutes then remove it to cool for an hour.
Using a wooden spoon mix the ricotta, sugar, oil of cinnamon, orange flower water, if using add candied orange peel, candied citron and eggs all together in a glass  bowl. When the semolina is cool add it to the ricotta cheese mixture and mix smooth.

Preheat your oven to 375

Dough:
Take out your dough and cut it into 4  equal size pieces.

Using (a pasta machine if you have one) make each piece of dough into a very thin long layer 6 inches wide and 18 inches long as thin as you can get it. Or roll by hand as I did getting it as thin as possible.
Place a sheet of the thin dough on top of a parchment paper tray on a large hard surface like a huge cutting board or pasta board. Brush the sheeted dough with the melted butter or lard coating it completely.
Place another piece of sheeted dough on top of the one you just brushed with butter and repeat. Do this until all the dough is layered and sheeted.
Trim the pastry now so it is a long rectangle. Starting from the small 6 inch end tightly roll the stack of pastry into a tight single roll its edges should look like a rolled up like a newpaper roll. It is important to refrigerate the pastry now wrapped in a cotton dishtowel (to absorb moisture ) for at least 4 hours.
Take out your chilled pastry and slice a 1/2 inch slice this will looks ribbon. Now lift up the circle and place it in the palm of your hand. Using your finger press into the center and begin pushing the layers out as if you were creating a hollow" A" frame house, and fanning until you have a layered cone effect.
After you make this pastry cup hold the shell in the center of your hand, put a spoon full of filling inside the center, sealing the edges, but don’t pinch them together. Carefully lay them down on your parchment lined baking sheet. Brush each one with an egg wash or melted butter, suet or lard whatever you choose to use. Bake @375 degrees for 15 minutes until light and golden in color.

Egg Wash
1 egg, beaten with the water
1 tablespoons water
Patricia's instructions worked very well, you will have to practice to get the right shape..

Sprinkle them with powdered sugar when they are hot out of the oven, and serve them warm if possible.

Yes, my one loan soldier that stands proud!
 Thanks Patrica, thanks to your inspiration, I was able to have these wonderful pastries for our holiday!
They were not easy and nowhere as beautiful as hers, but they tasted great and I will make these again... I appreciate your step by step instructions and pictures presented  and though I used some of our regions preferences these were made with your guidance in mind~ thanks so much~ please visit her site to see  her  creative molding and picture  instructions....
Also check out this video for more instructions see Youtube video

I had to sneak in another picture here my boy fonzo just watching me take pictures outside to capture my loan soldier... he was to cute not to mention!

Wednesday, April 27, 2011

Curt's Lemon Reggiano Lemon Fried Chicken Guest Post


Thank you to all my readers for my birthday wishes... this was my son's special meal he and his fiancee' Jenni  prepared for me... this chicken was really delicious, I am thrilled to be able to share his recipe with you!

Curt's speciality is chicken dishes, this is another wonderful addition.. maybe you remember his awesome wing post?
He dips this in milk then in a blend of bread crumbs....



Curt's Recipe for Lemon Reggiano Chicken

4  boneless chicken breasts thinly sliced
1 cup of Italian flavored panko bread crumbs plus 1 cup of regular Italian flavored bread crumbs mixed together
1 cup of milk
olive oil  and canola oil for frying

Lemon Sauce
1/4 cup of parmigiano reggiano cheese
2 1/2 tablespoons of freshly grated lemon rind
2 tablespoons of extra virgin olive oil
1/2 teaspoon each oregano, garlic powder, black pepper and salt
pinch of rosemary
4 teaspoons lemon juice
mix all above ingredients together set aside.

lemon slices for garnish
fresh parsley for garnish

Heat even amounts of olive oil and canola into a large fry pan ( about 1/2 cup each) till hot.
In a large plastic bag,  add the bread crumbs. Dip chicken into milk then shake into bag. Add chicken to hot oil and fry till brown.  When chicken is done place into a large paper towel lined dish to soak out the grease.  Place the chicken into a pie plate dish. Add  lemon sauce (above) to the top of the chicken.
Garnish with lemon slices and parsley.

Tuesday, April 26, 2011

Raspberry Coconut Cream Tart

One of my favorite desserts and being Easter was two days before my birthday this year... so I treated myself..
so here is my 
 Happy Birthday  Tart  for me!  



Tart Dough Recipe  Click Here

Coconut Cream Filling  Click Here
Directions
1 tart shell baked
1 coconut cream pie filling recipe
1/2 triple berry topping by smuckers or use my recipe below 
Whipped cream
1/2 cup toasted coconut ( see directions under coconut cream pie filling recipe above)
 1 shot Chambord (optional)
regular sweetened coconut for garnish

In a cooled premade and cooked tart shell, brush with Chambord. Spread with the triple berry sauce to the bottom crust. Top with coconut cream pudding, sprinkled with toasted coconut. Top with whipped topping or real whipped cream. Garnish with  mounds of white sweet coconut.
In this picture of the slice,  you will see some jelly beans on top, it was one of our Easter desserts...

Triple Berry Sauce Recipe:
1 cup raspberries
1 cup blackberries
1 cup blueberries
pinch of cinnamon
1/2 cup sugar add more or less to taste
Pulse all ingredients in a blender or food processor, for just a few seconds, allow some chunks to remain. This sauce can be used for many purposes IE, pancakes, waffles, ice cream, etc.

Monday, April 25, 2011

Italian Style Lamb Meatball Recipe




Mom loved lamb. We would go to one of her favorite restaurants called Joe's,  when I was a kid in Upstate NY, The East side of Utica, that made fabulous grilled lamb chops and they would be piled so high on the plate I just couldn't believe the meat we would get for around $15.00.There must have been 35 chops on that plate. Amazing taste.

I just love the mediteranean flavors. I love leg of lamb and make that for many holidays. This is an inbetween treat for me. We wanted something to snack on and loving lamb as we all do in this house, I decided lets toss in a few spices with the lamb that we love so much and make them like meatballs. I was really surprised how much we all loved them.


Oh and how great they smell while they were frying...the aroma made my mouth water for them, and of course since I didn't wait for them to cool off, I now have a blister on the roof of my mouth, I hate when I do that!!! Too impatient to wait.



Once the spices and bread are mixed all together,  just shape and fry.


I grow all my herbs right in the front of my house all in separate pots, the mints are my favorite, I grow several flavors, this is regular mint, I even love the smell it leaves on my hands after picked....





1/2 teaspoon each cayenne pepper,black pepper, garlic powder

1 teaspoon oregano, parsley, minced garlic, salt, rosemary and allspice

2 tablespoons chopped mint

2 tablespoons tomato paste

1 egg

3/4 cup Italian flavored bread crumbs

1 lb ground lamb

olive oil to fry in


Mix raw ground lamb meat with spices, egg, bread crumbs add tomato paste mix together well.

Shape into rounds or patties and fry in a small amount of olive oil till cooked through and nicely browned. Serve with mint jelly or even cucumber sauce. You can also put these in traditional pasta sauce in place of meatballs....

Sunday, April 24, 2011

Our Italian Traditional Easter Dinner




Tortellini Soup
I was tagged to do a post on Easter Special dishes from Suzanne @You Made That?  and
Lizzy @ That Skinny Chick Can Bake  and Patti @Comfy Cuisine
The idea of the game is to create a menu for Easter just from my blog recipes.  Lamb is our tradition.  We will be having a total Italian traditional dinner. If you are interested in any of the recipes I’m sharing today just click on the photo and it should take you to the recipe.  Thanks Suzanne, Lizzy and Patti  for thinking of me!


Fried Zucchini

Meatballs Sausage, Braciole and Traditional Sunday Sauce

Homemade Ricotta Cavatelli

Roast Leg of Lamb in White Wine

Roasted Broccoli
Italian Stuffed Artichokes
Margarita Shrimp and Scallop Pizza

Grandma's Italian Easter Bread
 
Cannoli, Cassata, Struffoli, assorted cookies
 
N.Y. Style Chocolate and Vanilla Pusties
Cappuccino and Sambuca




**Note all recipes are linked under the pictures...just click on the highlighted description... thanks for reading!



Coconut  Cream Rum Bon Bon

Happy Easter From Our House to Yours~



Saturday, April 23, 2011

Puttanesca Sauce with Rigatoni Pasta

A delicious sauce actually wonderful with any pasta... we just love the rigatoni with this one!


1/4 cup olive oil
6 cloves minced garlic
 2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole) or 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
Optional : Add 2 cups of shrimps tails off, 10 minutes before sauce is cooked... another great pasta dish!

1 pound Rigatoni pasta, cooked to al dente or use your favorite pasta

Directions
In a large pot heat the olive oil over medium high heat. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute.



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My first plum tomatoes... and yes I am a proud mama! I just love growing my own herbs and having a garden... it was my dad's favorite hobby, so it's up to me now!
I just love basil! Had to share some of my newest additions, I grew them from seeds, first in the house and transplanted outside. I have oregano, basil, Italian parsley, cilantro,  mint, tomatoes and  planting some zucchini now... enjoy your day~
Please visit my good friend Shelby, I had this recipe on her site as a guest post a few weeks back... she has marvelous recipes @Grumpy's Honeybunch~