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March 21, 2012November 21, 2016

Recipes Worth Sharing: A Collection of Favorite Regional Recipes

I recently picked up a cookbook at a conference called Recipes Worth Sharing by Favorite Recipes Press. It’s a collection of the most prized, tried-and-true tested home cook recipes from some of the most popular regional community cookbooks and charitable organizations in America. I remember my Mom and Grandmother would occasionally cook from these spiral-bound community cookbooks and they usually made some type of yummy salad or casserole dish for a Sunday family brunch or neighborhood potluck supper. Usually these cookbooks go unappreciated or overlooked, but this one deserves to be noticed.

The reason I picked up this book was mainly because of the recipes themselves, not the beautiful photos which normally are what grab my attention when I pick up or buy a cookbook. The recipes are a collection of delicious comfort food, down-home favorites and are not particularly complicated to make but delicious all the same. A lot of these recipes remind of the Southern cooking I experienced and learned to make when I lived in Atlanta and made trips to Savannah, Charleston and New Orleans – lots of seafood, fresh veggies and salads, grilled and roasted meats, pasta dishes, homemade breads, pies and desserts, and of course the delicious creamy casseroles made out of basically EVERYTHING under the sun. The foods and recipes in this book are the ones that your Grandmother and Mother probably made too, and passed along to their friends at church, bridge club or the local junior league. Fussy and stuffy recipes they are not, but simple, delicious and comforting – they are indeed.

The recipes in the book are organized in typical categories: Appetizers and Beverages, Breads and Brunch, Soups, Salads and Sandwiches, Entrees, Fish and Seafood, Vegetables and Sides, Cakes, Pies and Cookies, Desserts, and Kid’s Recipes. I’ve gone through the book and picked out a sampling of my favorite recipes below (a few from each category) to share with you. I hope you enjoy them and maybe even try a few for your next potluck party or family picnic. If you want to check out the cookbook for yourself – you can preview and purchase the cookbook online. Enjoy!

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Beach Bites

8 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon horseradish
1 tablespoon melted butter
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked crab meat, drained
2 scallions, chopped
1 cup cooked shrimp, cut into small pieces
40 frozen phyllo cups, thawed
Grated parmesan cheese
Sliced almonds

Blend the cream cheese, milk, horseradish, butter, wine, salt and pepper in a mixing bowl. Fold in the crab meat, scallions and shrimp. Fill the phyllo cups with the seafood mixture. Place on a baking sheet. Sprinkle with the cheese and almonds. Bake at 400 degrees for 10 to 12 minutes or until heated through.

Makes 40.

Recipe from Toast of the Coast, The Junior League of Jacksonville, Florida

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Savannah Sin

2 cups shredded Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green onions
1/3 cup chopped green chilies
1/8 teaspoon Worcestershire sauce
1 (1-pound) round loaf French or Sourdough bread

Combine the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies and Worcestershire sauce in a bowl and mix well. Cut a thin slice from the top of the bread loaf; reserve. Remove the center carefully, leaving a shell. Cut the bread from the center into 1-inch cubes. Fill the bread shell with the dip; top with the reserved top. Wrap in foil. Bake at 350 degrees for 1 hour. Serve with the bread cubes, crackers or chips.

Serves 20.

Recipe from Downtown Savannah Style, The Junior League of Savannah, Georgia.

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Pirate’s Milk Punch

1 cup sugar
1 cup bourbon (not sour mash)
1 cup French brandy (Cognac)
1 cup vodka
2 ounces pure vanilla extract
1 teaspoon freshly grated nutmeg
Whole milk

Combine the sugar, bourbon, brandy and vodka in a gallon container with a lid. An empty gallon milk jug will work. Secure the lid and shake vigorously until the sugar is dissolved. Add the vanilla and nutmeg; shake well. Add the milk, 2 cups at a time, until the jug is full; shaking well after each addition. Chill for 8 to 24 hours before serving. Serve very cold or over ice in old-fashioned glasses. Sprinkle freshly grated nutmeg over the top before serving.

Makes 1 gallon (16 servings).

Recipe from The Life of the Party, The Junior League of Tampa, Florida.

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Eggs “Bama”-dict

Eggs:
6 English muffins, split into halves
Butter to taste
12 slices Canadian bacon
15 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and pepper to taste

Hollandaise sauce:
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of Tabasco sauce
1/2 cup (1 stick) butter

To prepare the eggs, toast the English muffin halves and spread with butter. Brown the Canadian bacon in a skillet; drain. Whisk the eggs in a bowl until light and frothy. Add the cheese, salt and pepper and mix well. Arrange the muffin halves in the bottom of a baking dish, split side up. Top each muffin half with a slice of Canadian bacon. Pour the egg mixture evenly over the Canadian bacon. Bake at 350 degrees for 20 to 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Slice into squares around the muffin halves.

To prepare the sauce, combine the egg yolks, lemon juice, salt and Tabasco sauce in a blender and process until smooth. Bring the butter to a simmer in a saucepan. Remove from the heat and immediately add to the egg yolk mixture in a find stream, processing constantly at high speed until combined.

To serve, top each serving with a spoonful of Hollandaise sauce. Note: The sauce can be kept warm in a baking dish placed in a pan of hot water.

Serves 12.

Recipe from Shall We Gather, Trinity Episcopal Church, Wetumpka, Alabama.

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White Spanish Gazpacho

3 cucumbers, peeled and cubed
1 small garlic clove
3 (14 ounce) cans chicken broth
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt, or to taste
4 tomatoes, chopped
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
3/4 cup sliced almonds, toasted and salted
Croutons

Puree the cucumbers and garlic in a blender. Pour into a bowl. Whisk in a small amount of chicken broth until smooth. Whisk in remaining chicken broth gradually. Whisk the cucumber mixture gradually inot the sour cream in a bowl. Stir in the vinegar and salt. Chill, covered, until cold. Ladle into 6 chilled soup bowls. Top each with equal portions of the tomatoes, parsley, green onions, almonds and croutons.

Serves 6.

Recipe from Recipes of Note, Greensboro Symphony Guild, Greensboro, NC

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Sweet Tart Salad

Poppy Seed Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce

Salad:
10 ounces salad greens or 16 cups torn lettuce
4 cups chopped Granny Smith apples
2 cups garlic bagel chips, crushed
4 ounces blue cheese, crumbled
1/4 cup chopped pecans
1 tablespoon pepper

For the dressing, combine the sugar, oil, vinegar, poppy seeds, paprika and Worcestershire sauce in a jar with a tight-fitting lid and seal tightly. Shake to mix. Chill, covered, in the refrigerator until serving time. The flavor is enhanced if made in advance and chilled.

For the salad, mix the salad greens, apples, bagel chips, cheese, pecans, and pepper in a salad bowl. Add the dressing and toss to coat. Serve immediately.

Serves 8.

Recipe from Tables of Content, Junior League of Birmingham, Alabama.

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Toasted Brie Chicken Tea Sandwiches

2 pounds boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup mayonnaise
1 cup red grapes, sliced
3 ribs celery, finely chopped
2 teaspoons Italian herbs
2 teaspoons pepper
1 teaspoon onion powder
6 to 12 croissants
2 (8 ounce) wheels Brie cheese, rind removed and cheese sliced

Preheat oven to 375 degrees. Combine the chicken and broth in a roasting pan. Roast for 12 to 18 minutes or until cooked through. Do not allow the chicken to brown. Drain and discard the broth. Place the chicken in a large bowl and let stand until cool. Mix the mayonnaise, grapes, celery, Italian herbs, pepper and onion powder in a bowl. Stir in the chicken. Cut each croissant into halves crosswise and cut each half into halves horizontally. Toast the croissants. Place a slice of Brie on half of the croissant pieces. Top with the chicken mixture and the remaining croissant pieces.

Makes 12 to 14 sandwiches.

Recipe from Savor the Seasons, The Junior League of Tampa, Florida.

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Seurat Salad

1 (14 ounce) can artichoke hearts, drained and sliced
1 (14 ounce) can hearts of palm, drained and sliced
1/4 cup chopped green onions
1 tablespoons finely chopped fresh parsley
6 tablespoons salad oil
2 tablespoons fresh lemon juice
Juice of 2 garlic cloves
4 ounces bleu cheese, crumbled
Salt and pepper to taste
Romaine leaves
2 large tomatoes, cut into 12 slices
1/4 cup crumbled crisp-cooked bacon

Combine the artichokes, hearts of palm, green onions and parsley in a bowl and mix gently. Add a mixture of the salad oil, lemon juice and garlic juice and bleu cheese; toss to mix. Season with salt and pepper. Chill, covered, in the refrigerator until serving time. The salad may be prepared to this point one day in advance. Line 6 chilled salad plates with romaine. Arrange 2 tomato slices on each salad plate. Top with the artichoke mixture. Sprinkle with the bacon just before serving.

Serves 8.

Recipe from Art Fare, Toledo Museum of Art Aides, Toledo, Ohio.

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Father Art’s Pozole

1 tablespoon vegetable oil
1 (2-pound) pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large onion, minced
4 garlic cloves, minced
3 cups chicken broth
10 tomatillos, husked, cored and cut into quarters
1 bunch cilantro, stems removed
1 (15-ounce) can hominy, drained and rinsed
2 whole dried red chiles, stems removed
Salt and pepper to taste

Heat the oil in a large heavy skillet over high heat. Add the pork and saute until brown on all sides. Reduce the heat to medium and add the onion. Cook for 10 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook for 1 minute. Combine the pork mixture with 3 cups of chicken broth in a large saucepan. Simmer for 1 1/2 hours or until the pork is very tender. Combine the remaining 2 cups chicken broth with the tomatillos and cilantro in a blender and process until pureed. Add the puree, hominy and red chiles to the pork mixture and simmer for 15 minutes. Remove and discard the chiles and season with salt and pepper. Ladle into bowls and serve with chopped onion, shredded lettuce, thinly sliced radishes, cheese, cilantro and lime wedges.

Note: Pozole can be prepared a day or two in advance and chilled, covered, until needed. Reheat over low heat to serve.

Recipe from The Bells are Ringing: A Call to Table, Mission San Juan Capistrano Women’s Guild, San Juan Capistrano, California.

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Oven-Fried Chicken

6 whole chicken breasts, split and skinned
3 1/2 cups ice water
1 cup nonfat plain yogurt
1 cup Italian-seasoned breadcrumbs
1 cup flour
1 tablespoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon freshly ground black pepper
Cayenne to taste

Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.

Recipe from A Taste of the Good Life: From the Heart of Tennessee, St. Thomas Hospital, Nashville, Tennessee.

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Crabmeat Mornay

1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat

Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells.

Recipe from River Roads Recipes: The Textbook of Louisiana Cuisine, Junior League of Baton Rouge, Louisiana.

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Baked Heirloom Beets with Balsamic Vinegar

1 pound of beets various colors, leaves and stems trimmed (golf ball size)
10 garlic cloves, pressed
1/4 cup fresh marjoram or oregano
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup olive oil

Preheat the oven to 400 degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.

Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle. Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired.

Serves 4.

Recipe from California Mosaic, The Junior League of Pasadena, California.

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Church Street Squash

2 pounds yellow or zucchini squash (or medley of both)
1 medium onion, chopped
4 tablespoons butter, divided
3/4 cup sharp Cheddar cheese, grated
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked
1/2 cup Pepperidge Farm stuffing mix, plain
1 tablespoon paprika

Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown. Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at 350 degrees or until bubbly. It does freeze well after cooking and covered.

Serves 6.

Recipe from Charleston Receipts Repeats, Junior League of Charleston, South Carolina.

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Fresh Peach Crisp

1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine or butter
4 cups fresh peaches, sliced
1 tablespoon lemon juice
2 tablespoons water

Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Combine peaches, lemon juice and water; spoon into a greased 9x9x1 3/4 inch baking dish. Sprinkle flour mixture over peaches. Bake, covered, at 350 degrees for 15 minutes. Remove cover and bake 35 to 45 minutes longer.

Serves 6.

Recipe from Savannah Style, Junior League of Savannah, Georgia.

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Lochness Bars

1/2 cup margarine
1 (6 ounce) package chocolate chips
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
4 1/2 cups crispy rice cereal
1 cup peanuts, optional

Frosting:
1 (6 ounce) package chocolate chips
1 (6 ounce) package butterscotch chips

Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Cut into 2×1-inch bars.

Makes 60 bars.

Recipe from Children’s Party Book, The Junior League of Hampton Roads, Virginia

February 28, 2012September 21, 2018

Whipping Up Some Goodness w/ KitchenAid: Mixed Olive Tapenade & Parsley Toasted Nut Pesto

There’s something exciting about getting a new, shiny toy that makes you feel like a kid again. There’s something even more exciting about making something super delicious with that new toy and sharing it with the world. In this case, it’s my new KitchenAid 13-cup Food Processor – a powerhouse culinary machine that demystifies and simplifies big, scary food processors into a joyful thing, and makes slicing, dicing and pureeing the easiest thing ever. Not to say that all my knife skills I learned in culinary school have gone to waste, but this certainly makes my life easier, especially when I have a lot of ingredients to prepare and want perfectly blended, sliced and diced food in an instant.That “something super delicious” I decided to make is some dee-lish Mediterranean-inspired recipes – a Mixed Olive Tapenade and a Parsley & Pistachio-Walnut-Cashew Pesto, which turned out pretty impressive, if I must say so myself.

The machine comes with two different metal chopping blades (1 multi-purpose and 1 mini-blade with a bowl insert), a dough blade and a shredding disc and a slicing disc. I used the multi-purpose blade to chop the herbs and olives, and then slowly streamed in the liquids to the dry spices and herb ingredients to whip up some delicious goodness. This machine is so awesome that you can really just throw all the ingredients in the mixing bowl all at once, and the best part about it is that you can adjust the thinness and thickness of your slices (for slicing veggies) with one slide of a button on the front so you don’t have to keep changing the blades every time you need a different-sized slice. (Which also means less cleanup time for me – bonus!). It also has a 3-in-1 Ultra Wide mouth feed so you can fit sliced or whole ingredients through it depending on what you’re making.

I hope you’ll enjoy these delicious dip recipes I’ve created – serve them with some cut up fresh veggies, crackers, pita bread, crostini or whatever you feel like using to dip into them with. The pesto is also delicious as a pasta sauce or as a topping for grilled or baked fish and chicken, or as a garnish on minestrone or vegetable soups. You can substitute basil for the parsley and pine nuts for the mixed toasted nuts in the recipe below for a traditional Basil Pesto, or try using Artichokes and Walnuts, Peppers and Cashews…get creative! And if you haven’t tried making your own tapenade and pestos at home, you’ll love how easy they are to make with this fun, easy machine (and you’ll never buy store-bought stuff again!) Oh, and stay tuned for my next recipe for Baked Falafel with Roasted Garlic Lemon Hummus and Tahini Salad! The possibilities are endless with this cool toy – my new best friend.

Mixed Olive Tapenade

½ c Kalamata olives
2/3 c oil-cured black Italian olives, pitted
2 tsp capers, drained
3 scallions, trimmed and chopped
2 medium cloves garlic, peeled
¼ c extra-virgin olive oil
Juice of ½ lemon
1/3 c flat-leaf Italian parsley leaves
1 tsp fresh ground black pepper (more or less to taste)

Combine all of the ingredients in a food processor with a metal fitting blade and puree into a medium-fine paste. Mix the ingredients in the bowl with a spatula and sprinkle some fresh black pepper in and puree on low for another minute or so.

Scoop out the olive tapenade into a serving bowl and garnish with additional chopped parsley. Serve with crackers, breadsticks, veggies for dipping or spread the tapenade on toasted Italian bread (1/2 inch slices) for crostini.

Makes about 2 cups.

Parsley & Toasted Nut Pesto

1 c pistachios, walnuts and cashews, toasted
2 c flat-leaf Italian parsley (leaves only, no stems)
3/4 c Parmesan cheese, shredded
2 garlic cloves
½ tsp fine sea salt
1 c extra-virgin olive oil
2 tbsp fresh lemon juice, plus 2 tsp grated lemon zest

Heat a medium saute pan over medium-low heat. Toast the nuts in the pan until golden brown, about 3-5 minutes. (You can also toast them in a 350 degree oven on a baking sheet for about 5-10 mins).

Place parsley, toasted nuts, cheese, garlic and salt in the food processor bowl with a metal blade fitting, and pulse into a medium-fine texture.

In a small mixing bowl, add olive oil, lemon juice and zest and combine.

Slowly steam in the oil and lemon mixture to the parsley and nut mixture through the top opening of the food processor, pulsing every few seconds to combine ingredients.

Serve over pasta, as a dip with crackers or breadsticks, or as a garnish to vegetable or cream-based soups.

Makes about 2 cups.

Check out KitchenAid’s website for more of their awesome culinary tools

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February 15, 2012September 21, 2018

A LOVE-ly Spinach, Artichoke & Ricotta Tart

With all the cooking I’ve been doing lately, I’ve decided to mix it up and experiment with some baking. I’m obsessed with savory tarts and quiches – perfect comfort food for this cold Winter we’re having in New York. I also haven’t played with puff pastry too much, so I though a free-form Spinach, Artichoke & Ricotta tart would be fun to make for my sweetie on Valentine’s Day.

This recipe is fairly easy to make and healthy with all the veggies loaded on top. The light and creamy ricotta base has lemon zest, thyme and fines herbs to give it a bright, fresh flavor. It’s topped with sautéed fresh spinach and artichokes with a little bit of garlic and chile flakes, and I also used a combination of two flavor-infused oils by Tavern Direct – one with Lemon and Pepper, and the other with Chile Pepper and Garlic to give it a little more kick. You could also substitute the veggies with some zucchini and yellow squash and some shallots or sweet potato with bacon and kale. The tart is topped off with four shredded Italian cheeses, then baked to a flaky, golden brown perfection. I used a frozen puff pastry, which is convenient to use, but if you prefer you can make your own puff pastry dough, which is a bit more time and effort but delicious all the same – Martha Stewart has a great recipe on her site. This scrumptious, savory tart is great served with a green salad and a crisp glass of white wine.

Ingredients

1 15 oz container Ricotta cheese
2 tbsp fresh thyme leaves
1/2 tbsp fines herbes, dried
1 egg yolk
Rind of 1 lemon, finely grated
1 tbsp butter
1 tbsp garlic, finely minced
2 tbsp olive oil (can substitute lemon, garlic or chile-infused oils for more flavor)
3 handfuls fresh spinach, roughly chopped
1 pkg frozen artichokes, drained and chopped into large chunks
1 garlic clove, finely minced
1/2 tbsp red pepper flakes (add more or less to adjust heat)
1 puff pastry sheet
1 cup shredded Italian cheeses (Fontina, Parmesan, Romano, Mozzarella)
Kosher or Sea Salt, to taste
Fresh ground garlic and black pepper seasoning, to taste

Preparation

Preheat oven to 400 degrees F.

In a medium bowl, mix ricotta, thyme, fines herbes, lemon rind and egg yolk until smooth. Set aside.

Heat oil in a large saute pan over medium-high heat. Add artichokes and saute for 1-2 minutes. Add spinach and saute until it begins to wilt, another 1-2 minutes. Add minced garlic and red pepper flakes and saute 1 additional minute. Remove from heat, cover with saucepan lid and set aside.

Roll out pastry dough and sprinkle with a little bit of flour. Score around the edges with a sharp knife to make a 1 inch border and transfer to a baking sheet lined with parchment paper.

Melt the butter and minced garlic on the stove or in the microwave for about 1 minute. With a pastry brush, coat the entire pastry sheet with the garlic butter.

Spread the ricotta mixture within the border on to the pastry sheet.

Top with spinach, artichoke, garlic and red pepper topping.

Scatter the grated cheeses over the entire tart and season with salt and pepper or garlic pepper seasoning to taste.

Place the tart in the oven and bake for approximately 20-25 minutes until pastry is golden brown and cheese is melted. Remove from oven and place on a cooling rack for about 5-10 minutes.

Slice and serve warm with a green salad and a glass of crisp white wine. Delectable.

Serves 6.

December 28, 2011March 15, 2023

Braised Swedish Meatballs

Swedish Meatballs are one of our family traditions for the holiday dinner table – not only are they easy to make but a great dish for a buffet dinner or cocktail party. There are many variations to the recipe you can make: a white sauce with dill and sour cream, a red wine or tomato sauce, or a brown beef gravy sauce with allspice and sour cream which is my Grandmother’s recipe that my Mom always used to make.

You can also substitute frozen or pre-made meatballs (Swedish meatballs or plain, not Italian-style) if you don’t feel like making your own, but either way they are delicious and a surefire hit at the dinner table.

The meatballs are great served over hot buttered egg noodles or mashed potatoes with a side of Lingonberry or Cloudberry sauce, which you can find online at Swedish and Finnish grocery sites and Amazon.com. Saute some julienned veggies such as carrots and zucchini and squash to serve on the side along with a glass of crisp white wine or Glogg, a Swedish mulled wine that is a traditional drink served at Christmas.

Happy Holidays!

Yum

Braised Swedish Meatballs

Yield: Makes approx. 50 meatballs.

Ingredients

2 lb lean ground beef
1/2 lb lean ground pork
1/2 cup soft bread crumbs
1 egg, well beaten
1 small onion, finely chopped
1 tbsp minced parsley, plus 1 tbsp for garnish
1/8 tsp garlic salt
1 tsp salt
fresh ground pepper to taste
dash of celery salt
dash of allspice or nutmeg
2 tbsp vegetable oil
1 jar beef gravy (or homemade gravy if you prefer)
1-2 tbsp sherry (optional)
1/2 tsp allspice or nutmeg
1/2 cup of sour cream
hot buttered noodles or mashed potatoes
Lingonberry sauce or Cloudberry sauce

Instructions

Combine first eleven ingredients together in a large mixing bowl and shape into 1 1/2 inch meatballs. In a large skillet over medium high heat, brown meatballs in 2 tbsp oil; pour off fat. Alternatively, you can bake the meatballs on a cookie sheet for 15 mins on 350 degrees F., drain grease and then bake another 10 mins. and pour into a large dutch oven or casserole on the stovetop.
Combine remaining ingredients (gravy, sherry, allspice or nutmeg) except for the sour cream; pour over meatballs. Simmer 20 minutes. If the gravy seems too thick, you can thin it with a bit of water to the desired consistency. Remove from heat and blend in sour cream; continue cooking until heated through. Do not boil. Serve over noodles or mashed potatoes, garnish with additional parsley and a side of Lingonberry or Cloudberry sauce. Goes great with a crisp, Alsatian white wine such as Riesling or Gerwurstraminer, and a side of sauteed veggies.

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July 22, 2011December 30, 2014

Crunchy and Luscious: Chicken Mushroom Croquettes

Croquettes are delicious small fried food rolls – crunchy on the outside and soft and creamy on the inside. They are usually filled with mashed potatoes or minced meat such as beef or veal, poultry, fish, vegetables or shellfish (crab, lobster, shrimp and salmon are common). The ingredients are mixed together with fresh herbs and spices and oftentimes a creamy white sauce, then shaped into cylindrical patties, coated with breadcrumbs and deep-fried (or you can bake these in the oven if you prefer).

Originating in France, the word croquette means “to crunch”. Perfect for a cocktail party appetizer or just a luscious small dish, served with a salad and a glass of crisp white wine. Serve with a remoulade dipping sauce and a splash of lemon.

Croquettes

1 1/3 c chicken, finely shredded (white meat)
2/3 cup mushrooms, finely chopped (cremini and/or white button)
1/2 tsp salt
1/4 tsp celery salt
dash of cayenne
dash of nutmeg
1 egg, beaten
1/2 c canola oil, for frying

Herb Cream Sauce

1/4 c butter
1/2 c flour
1 c. chicken stock
1/3 c cream
1/2 tbsp parsley, finely chopped
1/2 tbsp thyme, finely chopped

Remoulade Sauce

2 c mayonnaise
2 tbsp chopped capers
1 ½ tbsp chopped chives
1 ½ tbsp. chopped tarragon
2 tbsp chopped parsley
1 tsp chopped chipotle pepper
1 tsp Dijon mustard
Worcestershire sauce, to taste
Tabasco, to taste
Lemon juice, to taste

To prepare remoulade: In a medium bowl, whisk together mayonnaise, capers, chives, tarragon, parsley, chipotle pepper, and Dijon mustard. Add Worcestershire sauce, Tabasco sauce and lemon juice to taste. Cover and chill until ready to use.

To make the croquettes, first shred and chop the warm, cooked chicken (a rotisserie chicken is a fast and easy way to do this or you can use shredded parboiled chicken). Finely chop the mushrooms and mix in salt, celery salt, cayenne and nutmeg, mixing all ingredients together.

Make the herb cream sauce by melting the butter in a saucepan over medium heat and slowly adding flour, chicken stock, herbs and cream together, whisking thoroughly and often until the sauce is smooth and creamy.

Add the sauce to the chicken and mushroom mixture, then add one beaten egg until it has a moist but firm texture; set aside to cool. Shape into cylindrical patties and coat with breadcrumbs. Place croquettes in a frying pan in heated oil over medium high and fry until the croquettes have a crispy, golden brown crust, about 5-6 minutes, and drain on paper towels.

Serve with a side salad of mixed greens with lemon juice and olive oil dressing, a crisp white wine and remoulade sauce for dipping.

Makes 4 servings.

Other Croquette recipes you may enjoy:

Paula Deen’s Potato Croquettes

Alton Brown’s Tuna Croquettes

Anthony Bourdain’s Dutch Croquettes

Japanese Beef and Potato Croquettes (Korokke)

Saveur’s Salmon Croquettes

Indochine Kitchen’s Croquettes

May 21, 2011December 30, 2014

Albondigas en Salsa de Chipolte (Cheese stuffed Spanish Meatballs)

These Spanish-style meatballs are a delicious little treat: sweet, smoky and spicy and lavished in a luscious tomato sauce, they are sure to be a hit at your next Tapas or Cocktail party. You can serve them with some stuffed olives and rustic bread for dipping or over pasta or polenta for a full on hearty meal. Ole!

2 large eggs, lightly beaten
1 tsp. coarse ground salt
1/2 tsp. coarse ground pepper
1/3 c. fine dry breadcrumbs
1 1/2 lb. lean ground beef
1/2 pound ground pork
1 1/2 tsp ground cumin
1 1/2 tsp hot smoked paprika
1/4 c. coarsely chopped fresh cilantro or parsley
9 (3/4-in.) cubes queso fresco
2 Tbsp. lard or canola (or other vegetable) oil
1 c. finely chopped white onion
2 cloves garlic, minced
1 (1 lb.) can whole peeled tomatoes,
undrained, coarsely chopped
1/2 c. beef stock or broth
2 to 4 canned chipotle chiles in adobo sauce, finely chopped
Sliced Chiles and Parmesan cheese, grated for garnish
9 whole pimento-stuffed green olives, for serving
Rustic Bread, for serving

Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 mins. Add beef, pork and cilantro, salt and pepper, cumin and smoked paprika; mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty; top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form balls.

Heat lard or oil in deep 10-in. skillet over medium high heat until hot. Fry 1/2 of meatballs at a time, turning occasionally, until brown on every side, about 5 mins.; remove to plate. Remove and discard all but 3 Tbsp. drippings from skillet. Add onion and garlic; saute over med. heat until soft, about 4 mins.

Stir in tomatoes, stock and chiles; heat to boiling. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 mins. Remove meatballs to serving dish with slotted spoon; keep warm.

Transfer tomato mixture to blender container; process until smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs.

Garnish with chiles and cilantro or parsley and parmesan cheese. Serve with stuffed olives and rustic bread for dipping or over pasta or polenta for a heartier entree.

Serves 8.

March 7, 2011September 21, 2018

Mardi Gras Celebration: Crab Cakes w/ Spicy Remoulade Sauce

New Orleans is one of my favorite cities in the world because of its rich history, diverse culture, quaint courtyards and wrought-iron balconies, jazz and blues on every corner and most of all the delicious spicy Cajun and Creole food this city is famous for. There is a difference between Cajun (French Louisiana settlers) and Creole (early French and Spanish settlers) and the food is slightly different in style although the ingredients used in dishes are similar – the “Holy Trinity” of green peppers, onions and celery, seafood (crawfish, shrimp, oysters), sausages, roux (flour cooked in fat as a thickening base for soups, stews and gumbos), hot sauce (Tabasco) and Cajun/Creole Spices made of cayenne, salt, pepper, onion powder, paprika, chili powder, mustard powder, basil, thyme and cloves (here’s a great recipe to make your own or Tony Chacere’s is a great one that is pre-made).

Creole cuisine is slightly more refined and lighter in spices and seasonings than Cajun cuisine, based on classical French cooking technique. Creole food has influences from France, Spain, Africa, Germany and Italy and typical Creole dishes include Oysters Rockefeller, Baked Fish Creole, Shrimp Etoufee, Remoulade Sauce and Bananas Foster. Cajun food is considered more of a “peasant country food” and tends to have spicier, more pungent, heavier ingredients and one-pot dishes. Typical Cajun dishes include Gumbo and Jambalaya, Red Beans and Rice, Crawfish Cornbread Dressing and Po-Boy Sandwiches.

Whether its Cajun or Creole, celebrate Mardi Gras “Fat Tuesday” by cooking up some of these crunchy, golden Crab Cakes with a Spicy Remoulade Sauce and serve it with a Mixed Greens Salad of Endive, Escarole or Chicory, with a Creamy Shallot French Vinaigrette.

Crab Cakes

½ lb jumbo lump crabmeat, picked over (large chunks)
3 tbsp finely chopped red pepper
2 tbsp finely chopped shallots
2 tbsp finely chopped flat leaf parsley
¼ c mayonnaise
1 egg
¼ tsp cayenne pepper
Salt and freshly ground pepper (to taste)
Tabasco, several dashes (to taste)
Canola oil, for sautéing
Chives and Lemon wedges, for garnish

Combine crabmeat, red pepper, shallots and parsley in a medium bowl. Season with salt and pepper. In a small bowl, combine mayo and egg; season with cayenne and Tabasco. Gently stir in crab mixture and mix to combine. Stir in 2 tbsp of breadcrumbs to make the crab cakes hold together, and if necessary, add another 2 tbsp of breadcrumbs. Form into 4 crab cakes and coat with the Panko. Place on a baking sheet and refrigerate until ready to fry.

Preheat oven to 350 degrees F. Heat a large sauté pan over medium heat and add enough canola oil to coat the bottom of the pan.

Add in crab cakes and cook over medium-high heat until the crab cakes are lightly golden, about 2 minutes. Flip crab cakes over and continue cooking another 2 minutes on the other side, or until lightly golden. Transfer to a parchment-lined sheet pan. Bake the crab cakes 10 minutes to cook through.

Spicy Remoulade Sauce

1 ½ c mayonnaise
3 tbsp capers, drained and chopped
3 tbsp chopped cornichons (small sweet gherkins)
1 tbsp chopped chives
1 tbsp chopped chervil
1 tbsp chopped tarragon
1 tbsp Dijon mustard
1 tsp anchovy paste
Salt and freshly ground pepper, to taste
1 tsp Worcestershire sauce
3-4 dashes Tabasco

In a medium bowl, combine the mayonnaise, capers, cornichons, chives, chervil, tarragon, mustard, anchovy paste, Worcestershire sauce, and Tabasco sauce. Season to taste with salt and pepper. Cover the sauce with plastic wrap and keep in the refrigerator until ready to use, up to overnight.

Place a dollop of Remoulade with garnishes of chopped chives and sliced lemons with the Crab Cakes. Serve with a crisp white wine and mixed greens (Endive, Escarole or Chicory) with a Creamy Shallot Vinaigrette (recipe follows).

Makes about 1 pint.

Mixed Greens with Creamy Shallot Vinaigrette

Beat 1 egg yolk with 2 tbsp white wine vinegar, 1 tbsp Dijon mustard and 2 tbsp minced shallots. Slowly, in a thin stream, add ¾ c vegetable oil and blend well. Season with salt and pepper. Serve over mixed greens such as Endive, Escarole or Chicory.

Makes 8 servings.

Recipes originated from Chef Gail Katz and ICE

Check out Tabasco.com for more great Mardi Gras recipes (Gumbo, Jambalaya, Etoufee & King Cakes!)

February 13, 2011April 12, 2021

In the Mood For Love: Aphrodisiac recipes

Aphrodisiac Recipes To Spice Up Your Valentine’s Day

“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.

We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase passion and the mood for love – almonds, arugula, asparagus, avocado, bananas, basil, chilies, chocolate, coffee, figs, garlic, ginger, honey, nutmeg, oysters, pinenuts, raspberries, strawberries, black truffles, vanilla and wine, just to name a few.

Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is known to increase lust. Chilies increase blood flow and sex drive. The chemicals in chocolate trigger neurochemicals in the brain that increases passion. Red wine relaxes and stimulates the senses.

For Valentine’s Day, I rounded up a few recipes featuring some of these love-ly passion-inspiring foods, guaranteed to spice up your night and make it one to remember!

Broiled Oysters with Fresh Herbs, Garlic and Cheese

Ingredients:

24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese

Directions:

Shuck the oysters and set aside on the half shell. Discard the remaining shells.  In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan.   Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown.   Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side. Pop open a bottle of your best bubbly and indulge with your honey.

Recipe adapted from www.oysterrecipes.org

Milk Soup with Truffles au Gratin

Ingredients:

2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper

Preparation:

Reduce the chicken juice to half.

Add the milk, milk cream and reduce again.

Add the truffle juice and reduce until you get a nice texture.

Check on seasoning and put aside for the moment.

Preparation of the bread toasts:

Whisk 2/3 c. of cream, season with salt and pepper.

Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)

Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.

Recipe originated from French-Truffles.com

Chocolate Chicken

2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds

Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally.  Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.

Spicy Scallops with Capellini

Ingredients:

1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini

Directions:

Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.

Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.

Serves 4.

Recipe originated from Food and Wine magazine.

Coffee and Chocolate Braised Short Ribs

Ingredients:

Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)

Preparation:

Rinse short ribs under cold water and pat dry, season liberally with salt and pepper. Heat the olive oil in a cast iron pan or Dutch oven over medium high heat.

Place a few of the short ribs in the pan, being careful not to crowd them. Brown the short ribs well on all sides until they have a nice seared brown color. Transfer the meat to a plate and continue to cook the rest of the ribs. When done, remove all of the meat to the plate.

Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.

Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.

Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season ribs with salt and pepper, and garnish with fresh parsley. Serve over rice, mashed potatoes, pasta or polenta. Indulge in a nice hearty red such as a Cabernet or Zinfandel or Shiraz which goes great with the chocolate and spicy flavors in this dish.

Recipe adapted from the Washington Local and Seasonal Cookbook

Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts

Ingredients:

2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste

Lemon Dressing

2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper

Directions

To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.

Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.

Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)

Serves 4.

Recipe originated from Food.com

Bananas Foster

Ingredients

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half  lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Instructions

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Prepare to swoon almost immediately.

Recipe originated from Brennan’s Restaurant in New Orleans.

Chocolate Honey Mousse

Ingredients

12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream

Instructions

Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.

Once all three ingredients have blended into one another, keep it aside for it to cool.

While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.

Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.

Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.

The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.

If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.

Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.

White Chocolate Raspberry Tart

Ingredients:

1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish

Directions:

In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.

Freeze the shell for 15 minutes.  While the shell is freezing, preheat your oven to 375°F.   Bake the shell in middle of your oven for 25-30 minutes, or until golden brown.   Allow the shell to cool on a rack.

Remove the side of pan and transfer the shell to a plate.   Fill shell with 2 ½ cups of raspberries.

In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate.   Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth.   Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.

Garnish the tart with whipped cream and remaining ½ cup of raspberries.  Serve at room temperature.

Recipe originated from www.raspberryrecipes.net

Read more about Aphrodisiac Foods and History

January 29, 2011December 30, 2014

A Taste of Tuscany

Tuscany is probably one of the most beautiful and scenic regions of Italy and the most popular places to visit, known for its rolling hills, mesmerizing sunsets, rustic landscapes, vineyards, farmhouses and olive groves. I have not had the opportunity to visit there yet, but I love the cuisine and it’s first on my list when I plan my next trip to Italy (hopefully sometime next year!)

Tuscan cuisine is a simple and earthy way of cooking, which centers around fresh and local ingredients from the farming region such as olive oil, greens, poultry, beans, beef, pork, rabbit, lamb, and sausages. Crostini is a famous antipasti which are little toasted breads spread with toppings such as olive tapenade or chicken liver pates. Bruschetta is also a popular antipasti made with rustic bread, fresh chopped tomatoes and garlic. Other popular dishes from the area are Panzanella (bread salad), Minestrone soup, Pasta Fagiole (cannelloni bean and pasta soup) and Ribollita.

Because of the ample farm land in Tuscany and areas surrounding Florence, there is a large production of olive oil, grapes and wine, and a variety of fruits and vegetables and herbs such as pears, oranges, thyme, rosemary, tomatoes, wild mushrooms, artichokes, asparagus, spinach and beans – all main ingredients in Tuscan cooking. Risotto is an earthy dish that incorporates many of these vegetables and cheeses from the region. Fennel is another ingredient often used in salad and sautéed with meat dishes. In Florence, Pecorino (a salty sheep’s milk cheese) tends to have herbs, garlic and red pepper added for flavor and is served shaved in salads or as cut in chunks served with grapes, olives and rustic breads like Foccacia bread with rosemary and olive oil.

Almond and Anise Biscotti and Oranges in Marsala Glaze are standard desserts and most of the wine that originates in the area is Chianti, aged in small oak barrels. Another popular white wine is Vernaccia, ranging from light and crisp to full-bodied, made in a small medieval town known as San Gimignano.

The following is a sampling of some of my favorite Tuscan recipes that use rustic and earthy ingredients originating from a Tuscan Cooking class I took at the Institute of Culinary Education in NYC. If you’re interested in learning more about Tuscan cooking there are a variety of cookbooks sold online, as well as cooking excursions in Tuscany with local chefs and other sites dedicated to Tuscan cooking.

Wild Mushroom Risotto

Mushroom stock:

½ lb. cremini mushrooms

½ lb. white button mushrooms

½ lb. shitake mushrooms

2 quarts chicken stock

½ c. dried porcini mushrooms

4 tbsp butter

3 oz. Madeira wine

Risotto:

3 tbsp butter

2 shallots, finely minced

4 c. Arborio rice

¾ c. white wine

Mushroom stock (reserved)

1 tbsp. minced chives

1 tbsp. Italian parsley

¼ c. grated Pecorino Romano

Salt and freshly ground black pepper

To make the mushroom stock, wash and trim the stems of the fresh mushrooms. Reserve the stems and slice the mushroom caps for use later in the recipe. (Make sure to dust of the dirt first and don’t soak the mushrooms).

Combine the chicken stock, stems, dried porcini mushrooms in a medium saucepan. Bring to a boil, turn down to a simmer, and cook for 30 minutes over low heat. Strain through a cheesecloth and reserve the liquid for the risotto.

Heat a large sauté pan and add 4 tbsp of butter. Add the sliced mushrooms and sauté until browned. Deglaze the Madeira and reduce until almost all the liquid has evaporated. Reserve the mushrooms. (Try to let the Madeira glaze sit, don’t stir).

For the risotto, heat a wide pot or rondeau (flat bottom pot with tall sides) over medium-high heat and add 2 tbsp butter. Add the shallots and sauté until translucent, about 3 minutes. Add the rice and stir the mixture together to coat the rice with the shallots and butter.

Add the white wine, lower the heat and cook, stirring constantly, until the wine has evaporated. Begin adding the mushroom stock, a large ladleful at a time. Continue to add the mushroom stock (slowly and continuously), stirring constantly until the rice is just cooked through and all the stock has been absorbed, about 20 mins. The rice should be slightly al dente but have a creamy consistency and not dry.

Stir in the reserved mushrooms, the remaining tablespoon of butter, chives, and parsley. Top off the risotto with Pecorino Romano and season with salt and pepper to taste.

Serves 6.

Pork Chops with Olives and Fennel

¼ c. extra-virgin olive oil

4 cloves garlic, crushed

4 pork rib chops, bone in

Salt and black pepper to taste

1 tbsp. fennel seeds, crushed

1 c. white wine

2 fennel bulbs, cored and quartered or cut into eighths

6 plum tomatoes, peeled, seeded, roughly chopped

¼ c. Gaeta olives, pitted

1 spring rosemary

Heat the olive oil in a large skillet with sides over medium heat. Add the garlic and cook until it turns brown, and remove the garlic. Season the pork chops with salt and add them to the pan. Cook until one side is brown, then turn and brown the other side. Remove and reserve until later. Add the fennel seeds to the pan and cook for 1 minute (toast them lightly to release oils and flavor, watch closely to not burn them).

Remove the pan from the heat and deglaze with wine. Return the pan to the heat and cook until wine nearly evaporates. Add the fennel pieces, tomatoes, olives and rosemary.

Bring the liquid to a simmer and add the pork chops back to the pan. Cover the pan and cook for 15-20 minutes more or until the internal temperature reaches 150 degrees F. Remove the chops and if liquid is too runny, reduce until it coats the back of a spoon.

This recipe can also be made with veal chops, and for extra flavor and to ensure juicy chops that won’t dry out, soak them in a brine overnight made out of 2 quarts of water, 1 cup of sugar and 1 cup of salt and throw in some chopped up herbs such as rosemary or thyme.

Makes 4 servings.

Pollo alla Toscana (Tuscan Chicken)

2 c. dried navy beans, soaked overnight (or canned beans drained and rinsed)

1/3 c. diced slab bacon or pancetta

2 (4 lb.) chickens, cut up into 8 pieces each

Salt and freshly ground pepper

Flour for dredging

1 medium yellow onion, diced small

2 celery ribs, diced small

1 garlic clove, minced

1 cup white wine (dry and crisp, such as Chablis)

2 sprigs fresh thyme

1 tsp. freshly minced rosemary

3 canned plum tomatoes, chopped

2 tbsp freshly minced parsley

Preheat the oven to 350 degrees F.

Drain and rinse the soaked beans. Discard the liquid.

In a medium saucepan, over high heat, bring 5 cups of water to a boil and add the rinsed and soaked beans. Cook them until they are soft, but not mushy. Drain the beans, but reserve the cooking liquid.

Cook the bacon in a large rondeau or Dutch oven until just browned. Using a slotted spoon put the bacon on paper towels to drain, reserving the fat in the pan.

Pat the chicken pieces dry, season with salt and papper and dredge in flour, shaking off any excess. Heat the bacon fat over high heat and when it is hot, add the chicken and cook, in batches, turning the pieces once, until the skin becomes golden brown and crisp. Remove the chicken and set aside.

Add the onions, celery and garlic and cook until the onions are translucent, about 5 minutes.

Remove the pan from the heat and deglaze with the wine. Return the pan to the heat and bring it to a boil, scraping up the brown bits from the bottom of the pan and reduce by 1/3. Return the chicken and bacon to the pan, add the beans, thyme, rosemary, tomatoes, and 2 cups of the reserved beans cooking liquid (liquid should come half way up the pan, use more or less accordingly). Cover, place in the oven and cook for about 40 minutes, until the chicken is no longer pink and most of the liquid has absorbed. You may have to add more liquid if it looks dry.

Season with salt and papper to taste and garnish with parsley.

Makes 8 servings.

Cipolline Agro Dolce (Caramelized Cipolline Onions)

2 lbs. Cippoline onions

6 tbsp sugar

½ c. red wine vinegar

8 sage leaves

¾ c. extra-virgin olive oil

Salt to taste

Preheat the oven to 400 degrees F. Prepare a large bowl of ice water and set aside.

Blanch the onions for 2 minutes in boiling water. With a slotted spoon, immediately remove the onions and place them in ice water. Remove when cool and peel removing the stem and first layer of skin.

In a large baking dish, mix the onions, sugar, vinegar, sage, olive oil, and salt making sure that onions are coated evenly (this makes a lot of liquid so you don’t need to use it all).

Bake in the oven for approx. 60 mins, or until the onions are well caramelized. Make sure to turn the onions and watch them while in the oven, taking care to not let them burn.

Makes 6 servings.

Pear and Fennel Salad

2 fennel bulbs, cored and cut into thin slices

8 cups mixed salad greens (red leaf, Bibb, Boston and Radiccio), washed and dried

Salt and freshly ground pepper

1/3 c. extra virgin olive oil

Freshly squeezed juice of 1 lemon

3 red Bartlett or Bosc pears, cut in half, cored and thinly sliced

Combine the fennel with the salad greens. Refrigerate until ready to toss.

When ready to toss, add the salt and pepper, olive oil and lemon juice. Toss gently and arrange on individual plates or a platter. Top with the pear slices and serve.

Makes 6 servings.

Oranges in Marsala Glaze

6 large navel oranges, peeled and pith removed (save one peel with pith removed)

¼ c. sugar

¾ c. sweet Marsala wine

½ c. Cointreau (orange liqueur)

12 mint leaves

In a small saucepan with boiling water, simmer the orange peel over high heat for 5 mins; drain and set aside. When cool, slice into julienne strips.

Separate each orange into sections, removing all membrane between sections. Place sectioned oranges in a large bowl, cover and chill.

In a medium saucepan, combine sugar, Marsala, and Cointreau. Bring to a boil over medium heat until the mixture has reduced by half or until it becomes syrupy. Add orange peel strips to the syrup and chill. To serve, spoon orange sections into individual dessert dishes. Top with Marsala glaze. Garnish with mint leaves.

Tip: this dessert is delicious topped over Vanilla ice cream and served with Almond and Anise biscotti on the side.

Makes 6 servings.

Other Tuscan recipes you might enjoy:

Panzanella (Bread Salad)

Peach Bellini

Crostini with Roasted Eggplant

Ribollita (Bread Soup)

Bistecca alla Florentine (Tuscan Steak)