Fresh Italian Herbs Recipes

basil       Italian cooking is a very simple cuisine. What sets it apart from other cuisines is not by technique but by knowledge of the ingredients.  Italians know that it’s the authenticity of the ingredients that makes their dishes absolutely delicious!  There are not a lot of ingredients in a typical Italian dish but each of the ingredients are of the highest quality and freshness.

We bring this very essence into the making of our 825 MAIN Marinara Sauce. What sets it apart from other marinara sauces on the market is that fact that we make sure that the ingredients of the highest quality.  And one thing that we bring to marinara sauce is fresh herbs.  So I thought in this post I would like to really delve into fresh and dry herbs and Italian cooking.

Herbs are vital to Italian cooking.  Having an herb garden is essential to every Italian cook. Basil goes hand in hand with tomatoes.  They belong together.  But I have to emphasize to use fresh basil.  Dry basil has no flavor.  Parsley is also another herb that has no flavor if it’s dry. And there is no excuse to not use fresh basil and fresh parsley in your cooking.  They are both readily available in your local supermarket.  As far as parsley there are 2 kinds that are available.  There is Italian parsley and the curly parsley.  The curly parsley has a bland parsley flavor and is used mostly for décor rather than flavor.  Italian parsley or the flat leaf parsley is much bolder in flavor and used for cooking. So if a recipe calls for parsley be sure to get Italian flat leafed parsley.

Storage of your fresh herbs vary if they are soft with tender stems or hard with woody stems.  Soft herbs are treated like flowers.  You cut off the stems and place in a glass of fresh water.  They can be stored in the fridge this way covered with a plastic bag.  Basil is very sensitive and never store in the ridge but rather on your countertop.  If it has a woody stem, those herbs should be wrapped in a damp paper towel and wrapped loosely in plastic wrap in the fridge.

      Don’t get me wrong, Italians do use dry herbs but never, NEVER  basil or parsley! If a label just lists basil or parsley without the word fresh then its a dry tasteless herb!

     I am going to share with you three recipes that are herb intensive.  I am going to share a Grilled Shrimp Pesto with 825 MAIN Marinara to dip into on the side,  Ciabatta bread with an Italian Salsa Verde, and a Fennel Marinara Sauce using the 825 MAIN Marinara.

Grilled Pesto Shrimp

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Ingredients:

  • Shrimp (size at your discretion), peeled (tails left on) and deveined
  • 6 tablespoons extra virgin olive oil
  • 1 cup basil leaves (There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute)
  • 3 large garlic cloves, roughly chopped
  • 1/4 teaspoon red pepper flakes (These devilishly hot flakes are used in traditional dishes like spaghetti aglio, olio e peperoncino and are found on almost every Italian table alongside the salt and pepper.)
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/4 cup pignoli or walnuts
  • 825 MAIN Marinara Sauce for dipping

Procedures:

  1. In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and pignoli/walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.DSC_0941
  2. If a grill is available all the better. If not just use a cast iron pan and cook shrimp until firm to the touch but do not overcook or they will be rubbery!DSC_0945

Italian Salsa Verde

DSC_0939

Ingredients:

1 garlic clove, minced

3/4 teaspoon (or more) fine sea salt

1/2 teaspoon (or more) black pepper

1/2 teaspoon dried crushed red pepper

1/2 teaspoon (packed) grated lemon peel

3 1/2 tablespoons fresh lemon juice

3/4 cup extra-virgin olive oil

3/4 cup (packed) chopped Italian parsley ( Italian parsley is the flat-leaved variety as opposed to the curly “moss” variety common in Britain and the United States. Flat-leaved parsley can usually be found at continental stores, where it is often called “continental parsley”. Its flavor is far more pungent than curly parsley, and for this reason it is generally used as a flavoring in Italian dishes rather than as a simple garnish. For Italian recipes where parsley is specified, try to obtain the flat-leaved variety; other parsley can be used as a substitute, but the flavor of the finished dish will not be quite the same. Dried parsley is tasteless.)

1 tablespoon drained capers (The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes. Capers are particularly common in Sicilian cooking, although from puttanesca sauce to the Milanese sauce with anchovies, the little berries can be found the length of the boot.)

2 anchovy fillets, minced

Procedures:

Mix first 5 ingredients in small bowl.

Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD Can be made 6 hours ahead. Cover; chill. Bring to room temperature and re-whisk before using.

Roasted Fennel 825 MAIN Marinara Sauce

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Ingredients:

2 fennel bulbs, cored and sliced ( Fennel (finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavoring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these.)

2 large onions, peeled and sliced

1/4 cup olive oil

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 jar of 825 MAIN Marinara Sauce

1/2 cup shredded Parmesan

1 pound short pasta

Procedures:

1.Preheat the oven to 450°F. Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.

2.In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve some pasta cooking water.

3.After 15 minutes of roasting, stir in the 825 MAIN Marinara Sauce, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.

4.Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.DSC_0948

 

 

Scallops Belvedere

Happy New Year From Our Family To Your Family!!

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                                   Scallops Belvedere

       I know I promised I was going to write down 50 recipes as my 2015 New Year’s Resolution but it took me longer than I expected to combine cooking, writing, pictures and memories.  But no worries Jim and I will continue this fun project into 2016!

     For the New Year I would like to share the recipe for Scallops Belvedere. But before I delve right into the recipe I thought I would tell you all about scallops.  To cook scallops perfectly one needs to really understand scallops.  As I have often say about Italian cooking it not just about the recipe but the quality of the ingredients!

      We often see the typical white round scallop behind glass at the fish market.   But were you aware that scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. I am sure you have all come across the scallop shell at one time or other while taking a walk on the beach looking for the perfect shell!  The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.” The reproductive glands known as “coral” are also edible, but not widely consumed here in the US.

      In the US we have three kinds of scallops available: Sea scallops, bay scallops and calico scallops.  For the Scallops Belvedere recipe, we use sea scallops. Sea scallops are relatively large, often 1½-2 inches in diameter, and are perfect for searing. We don’t recommend bay scallops because they are much smaller and not as good for searing. The Calico scallops are also not recommended because their shells are so tightly closed they must be steamed open before any further preparation.  The season for fresh sea scallops and bay scallops runs from October through March, while fresh calico scallops are available from December through May. Of course frozen scallops are available year-round.

      You may also come across “diver scallops”.  It doesn’t mean anything but the manner in which the scallops were harvested. Divers go down and choose mature scallops by hand, leaving behind immature scallops as well as leaving the ocean floor alone.  Since the ocean floor is not disturbed by the divers, diver scallops are usually less gritty than those harvested by bottom trawls. They are also more expensive than the ones harvested by trawling. Trawling is done by scraping the ocean floor and pulling up scallops without regard to maturity or to the damage possibly being done to the ocean floor.

   One of the most important facts to look for in scallops is  whether they are wet or dry scallops.  Dry scallops are the best!  Whatever you do not buy the wet scallops! Read on as I explain the differences and you will understand my reasons.

    Unfortunately, most scallops that you find from your fish monger or supermarket are treated with sodium tripolyphosphate (STP), a chemical that, while it is safe to consume, it ruins the ability to get a perfect sear on the scallop. These chemically treated scallops are called wet scallops.   STP loosens the structure of scallops making them sponge-like, where they soak up almost 30% of their original weight in water. This is an economical perk for fishmongers who sell scallops based on weight, but not for consumers who end up paying for the added water! What’s worse, the treatment makes scallops nearly impossible to sear because all that excess moisture floods the pan as soon as the scallops start to cook. The scallops end up being small, rubbery and pale with a soapy after-taste. You just can’t get the beautiful caramelization with a wet scallop that we want in a perfectly cooked scallop.  Please take notice that if they are wet scallops they are just labeled as scallops. 

    Dry scallops are untreated and don’t expel as much water as they cook. Although they are pricier and have a much shorter shelf life than wet scallops, dry scallops are superior in quality, flavor, and ease of cooking. Because they aren’t treated, they are certainly fresher when you find them at the fish counter, with a sweeter, brinier flavor.

     Now that I have explained that dry scallops are the ones to buy for this recipe, let me explain how to make sure you do get the dry scallops.  Either ask the fishmonger or check the label!  Fish counters selling dry scallops will most likely be proud of and advertise the fact that they are indeed dry. If it just states scallops most likely they are wet scallops.   Second, look at the container the scallops are held in. If there’s milky white liquid in the container they are probably treated with TSP. Finally, take a good look at the scallops themselves. Wet scallops have a ghostly, opaque, pale white or orange-white appearance. Dry scallops will be fleshier and more translucent!

      As an added note when purchasing scallops, make sure to buy from a reputable fishmonger and be sure to smell the scallops before purchase.  The scallops should smell clean and sweet and like the ocean.  If they have a strong fishy smell, do not buy them.

      I checked our first 1961 menu to see if we served scallops back in the day.  I found two entrees, fried scallops and scallops sautéed with mushrooms.  I found it interesting that they were both listed as Cape Cod Scallops. Now that you understand all about scallops please enjoy the following recipe that quickly became a favorite!

 

Scallops Belvedere

Served over Mashed Potatoes and Steamed Green Beans

 

Ingredients:

          8 (Dry) Sea Scallops (serves 2 people)

         1/3 cup white wine

         3 drops of tabasco sauce

         4 sprigs of fresh Rosemary ( pull apart leaves off of 2 sprigs and roughly chop) ( save 2 sprigs                for serving)

         ½ cup of Seafood Stock or Chicken Stock

         Salt to taste around ½ tsp

         1 tablespoon of fresh chopped parsley

         4 tablespoons of butter

         1 sliced clove of garlic

         4 sundried tomatoes julienned

         1/3 cup plus 2 tablespoons  Canola oil (used for frying and sauteeing garlic)

          Flour for dredging

          Your favorite mashed potato recipe

          Steamed green beans

 

Procedure:

  1. Wash dry sea scallops and pat dry.DSC_0699 
  2. Dredge  dry sea scallops in flour, generously coating each scallop.DSC_0700
  3. Pour 1/3 cup of canola oil in skillet.  Heat until smoking hot!
  4. Sear scallops to a golden brown.  Don’t be concerned if they are cooked thru. This is just to get a golden crust. About 3-5 minutes.  Do not overcook.DSC_0703
  5. Remove scallops from pan and set aside.
  6. Drain most of the canola oil.  Leave the skillet crusty with a bit of oil that’s left.
  7. Deglaze the skillet with 1/3 cup of white wine over low heat stirring.DSC_0707
  8. Add 3 drops of tabasco sauce
  9. Add chopped rosemary,1/2 teaspoon of salt and ½ cup of seafood stockDSC_0710
  10. In a separate skillet saute the one clove of sliced garlic until golden in 2 Tbs of canola oil. Quickly take off the burner and add the 2 TBS pf chopped parsley.DSC_0711
  11. Add the garlic sauce to skillet.
  12. Add 4 tablespoons of butter and 4 sundried tomatoes sliced into julienne strips.DSC_0712
  13. Once it all comes to a simmer add the prepared scallops and heat thru.DSC_0715
  14. Place mounds of mashed potatoes on each plate .
  15. Mound mashed potatoes with scallops.
  16. Dress plate with steamed green beans and sprigs of rosemary.
  17. Lastly pour the sauce over the prepared plate.DSC_0718

Buon Appetitto!!

Soft Shell Crabs

includes soft shel crab parissienne 023

 Soft Shell Crabs Parisienne Styleincludes soft shel crab parissienne 023

   “Papa”

“To talk about soft shell crabs I am always reminded of my dad.  He loved the ocean.  My dad taught us everything about the ocean, seafood and how to enjoy them both! Before I go on to discuss soft shell crabs as promised I would like to share my memories of my dad.  I will refer him as Papa! 

   Papa had the biggest smile I had ever seen!  In fact everything about Papa was big except in stature.  He was only 5’7”.  Not only was he always impeccably dressed, he always had a tan.  He wore lots of rings and his pinkie ring was a huge diamond!  As far as I can remember he always owned a red convertible.   

   It wasn’t always like this for my Dad.  He was born in the little town of Monte di Procida.  It has an area of less than 1 ½ square miles. Located on the southern coast of Italy near Naples, this little panoramic town is almost isolated from the rest of the towns.  It sits on a perch overlooking the Gulf of Naples, the many towns below it and if you stand at my uncle’s house one can even see Sorrento and Gaeta as your eyes follow the coastline.  The islands of Procida and Ischia are so close you can almost reach out to touch them and on a clear day Capri too!  Its unique harbor has been utilized in ancient times since the Greeks.  Now the harbor is filled with a fleet of fishing boats!   My father grew up during WWII.  During this time the beautiful town was also a strategic point for the Germans.  It was used as a base for torpedo practice.  Papa would often tell us some scary stories about that time. It was because of WWII and it’s destruction that my dad was determined to come to America for a better life.  America changed my Dad’s life for the better and he became this bigger than life character that we looked up to!

   One year when I was 9 years old he took all of us on a transcontinental cruise. Not only did he take his family but he also brought along his red Pontiac convertible. So my dad,  along with my mom, my brother, my sister, I and the red Pontiac convertible crossed the Atlantic making several stops including,  Portugal, the rock of Gibraltar, Spain, Genoa and finally Naples.  I still can picture him and Nonna (his mom) driving with the top down in the little town of Monte di Procida.  Nonna with a kerchief on her head to protect her hair from the wind sat so proudly next to her son.  The red Pontiac convertible was as big as my dad’s ego!  But unfortunately the fancy American car was not made for the narrow ancient streets that St. Paul once crossed on his way to Rome to see Caesar. Without a care in the world my dad squeezed through those streets waving to all the towns’ people, greeting them all by name.  By the end of the trip the red Pontiac convertible sides were so dented in that we were barely able to open the doors. But no worries…my dad packed the red Pontiac convertible with us as we travelled back across the Atlantic to New York.  When we arrived home he went and bought himself another one!

    Traveling though Italy with my dad was such an experience.  People were drawn to him.  He had such a big personality.  So warm and gracious!  It was always such excitement when my dad went to visit his hometown. Everyone came over to greet him.  Our house was like a café.  We were always brewing espresso.  It got to be as soon as I saw a car coming I wouldn’t even wait for my Nonna to ask me to make coffee.  I immediately took out the moka pot and started the process.   I also set out the little crystal aperitif glasses for the vermouth.  Espresso, vermouth and limoncello were served!   Before they left my dad would always give the guests a big chunk of American milk chocolate as a souvenir from America. My dad loved American milk chocolate so much so that he wanted to share with his family and friends back in Italy.  As he does things so big he would order 40 pound slabs of milk chocolate from his favorite Italian bakery, Caffe Aurora, here in Poughkeepsie to bring back to Italy!  

   It was only one year that he brought over his red convertible I think he learned his lesson with the big American car because after that he would usually rent a FIAT 500! It was funny watching him load up his FIAT with watermelons because one thing about my father if he bought something for himself he always bought for his sisters too.  He made everyone smile and laugh when they saw him pull up with his little Fiat and pull out watermelon after watermelon!    The big smiles from everyone made my heart melt!  And he was so funny teasing the market people.  I love listening to his Montese sing song accent.   The dad that I loved was the dad I saw in Italy.  One summer he brought just my brother and me to visit Nonna in Italy.  As a treat he brought my brother and I to Capri.  It was so fun!  It was such a special trip!  But the best part was when we stopped for lunch at this rooftop restaurant overlooking the beautiful views of Capri.  The waiter gazing at my dad’s bigger than life personality along with his striking blue eyes (all the more impressive with his dark tan) asked if he was Raff Vallone. As I watched my dad’s already broad smile get bigger, Papa asked the waiter, “tell me more who this Raff Vallone is!” All impressed that he looked like a movie star who was known for his rugged good looks my father just beamed! And my brother and I just sat a little taller thinking how handsome our father really was that other people thought so too!”


Soft Shell Crabs

Soft Shell Crabs are available at your seafood market from April to September. It’s during this time that crabs molt their old exoskeletons.  These soft shell crabs are removed from the ocean as soon as they shed their shells to prevent hardening. The famous Maryland blue crabs that we are accustomed to hammering the outer shell and picking it apart to get to the delicious meat are now soft.  After removing the mouthparts, the gills and the abdomen, the whole crab is now edible, shell and all!  No work is involved in eating soft shell crabs! Soft shell crabs were a much anticipated menu item every spring at “the restaurant”!  We had people from all over come for our Soft Shell Crabs.   As you read on I will share all the secrets of cooking the soft shell crabs so you can make them just as good at home.  Typically Soft Shell Crabs are fried but at “the restaurant” sautéed was the most popular.  One of the ways we served them was in a Parisienne Sauce (please read recipe #11 blog post) for the home cook please understands that these crabs only survive a few days out of water.  So when picking out your soft shell crabs make sure they are fresh!  You can’t tell just by looking at them.

Secret #1   not only do you need to make sure they are plump don’t be embarrassed to give it the smell test too! They should smell clean and astringent!

Secret #2   refuse to have the fish monger clean the crabs for you or the crabs will lose all their liquid. Liquid is important so the crabs are very plump.  Wait until you are ready to cook the crabs to clean.  It’s easy to clean them!

Secret #3 I have given you step by step process for cleaning the crabs.  And showed you how to prepare then with an egg batter.  But you can also prepare them with just flour.  Putting a floured soft shell crab (no egg batter) in hot oil results in the plumpest crabs ever.

 

 Cleaning and preparing soft shell crabs for the Parisienne Sauce

 

  1. Flip the soft shell crab oversoft shell crab underneath

  1. Remove the stomach flap on the center back of the crabsoft shell crab stomach flap

  1. Underneath the flaps on the front of the crab are the lungs.soft shell crab flap for lungs

  1. Remove the lungssoft shel crab lung

  2. Remove the eyessoft shel crab eyes

  3. Remove the beard underneath the eyesspft shel crab beard

  1. Prepare batter for the egg battered soft shell crabs. Beat 3 eggs with a pinch of saltsoft shel crab prep

  2. Rinse soft shell crabs in water.

  3. Dredge in flour on both sides and underneath the flaps toosoft shell crab in flour

  4. Dip floured crabs into beaten eggs and coat well.soft shel crab in egge batter

  5. Heat a pan with oil until very hot.

  6. Place back of crab into the frying pansoft shel crab dredged

  1. Lower heat and fry 5-8 minutes on each side. There will be a lot of splatter so keep a splatter guard on pan.

  1. Drain the crabs on paper towels and now they are ready for the Parissiene sauce!

  2. Place soft shell crabs in the Parisienne sauceincludes soft shel crab parissienne 045

      16. Cook until sauce is thickened and serve!

Buon Appetito!

 

Parisienne Sauce

parisienne sauce caper picture

Parisienne Sauce was a very popular sauce in the restaurant. It’s a buttery lemony sauce enhanced with the salty tanginess of capers. Capers are the highlight of this sauce.  To understand capers one has to know capers.  I thought I would share a little story about my childhood and some facts about the tiny delicate caper that’s packed with a huge flavor punch. 

    These little pungent Mediteranean capers come from the bud of blossoming bushes.  I actually had the pleasure of seeing caper bushes.  It was many years ago when  my brother and I visited our grandparents at their home town on the island of Ischia, Italy.  They took us for a leisurely walk through town and we visited the Castello Aragonese, a medieval castle built on volcanic rock. As we walked up to the castle, clinging to the cracked walls and cliffs were these unusual and attractive ornamental shrubs.  They were thriving in the sunny hot dry climate of Ischia. The castle is nestled on volcanic rock in the middle of the sea. So these caper shrubs are evidently salt tolerant as well. My Nonno (grandfather) pointed out the capers on the shrubs. The bushy plant had a thick cluster of thorny branches and fleshy, egg shaped leaves. They were as high as five feet in some places, but most were sprawled out over rocks and soil.

     Nonno explained that from April to June, the caper shrub’s tiny buds flower into large, sweet-scented, pink blooms clustered with long, violet stamens. The plants harvested for capers, however, rarely blossom. Workers endure hot sun, sharp thorns and rugged terrain throughout the summer to pick the precious buds as they ripen.  

       I loved this walk up to the castle listening to Nonno explain all of this in his rich napolitano cadence! The long steep climb winding around the castle with the ocean views were breathe taking.  Nonno walked ahead explaining all the sites while my Nonna (grandmother) ambled behind slowly carrying her large purse under her arm.  My brother and I found our Italian grandparents amusing.  At one point we felt a sprinkling of rain as was common in the afternoons in Ischia, a sun shower.  Nonno slowed down and turned to ask my Nonna if she was ok.  In his tongue in cheek manner, he just shook his head as he watched Nonna dig into her large white purse and pull out a clear plastic rain bonnet for her head and a sweater for her shoulders.   My brother and I were hysterically laughing not just at my Nonna but at Nonno’s reaction.  What a special caper memory.  I think of them whenever I use capers in my cooking.

    Let me explain more about capers. Pickling process enhances the flavor of capers. Capers with their tart and briny flavors enrich sauces. Capers are a staple in the Italian kitchen. The tiny, piquant buds are enjoyed from region to region, from the north to the south.  In Sicily capers are served in caponata, a summer side dish in which their salty bite cuts through the smooth buttery taste of slow cooked eggplant.  In Ischia they are part of spaghetti alla puttanesca. The sauce consists of capers, tomatoes, olives and anchovies. These delicious little gems are often sprinkled over pizza, pasta, and fish dishes as a flavorful garnish.

     Most capers come from wild plants, thoughout Spain and Italy—the two largest producers—they are cultivated. Sicily and the Aeolian island of Salina produce the majority of Italy’s capers. The best, though, come from Pantelleria. On this tiny island, halfway to Tunisia, volcanic soil and the heat of an intense Mediterranean sun create ideal growing conditions. The berries are also picked, and both are pickled for use as a seasoning and garnish. The bud, or caper, is pickled in salt and vinegar brine, then sold in vinegar or packed in salt. The berry—the larger, plump, mature fruit of the plant—resembles a green grape with faint, white stripes and, like olives, is served in pastas, salads or even as a garnish in martinis. When choosing capers, look for dark green buds packed tightly in sea salt, because those submerged in vinegar lack the subtle, natural taste of the salted ones. The smaller buds have a more delicate flavor while the larger ones have less taste and could be frauds—sometimes the similar-looking buds of the nasturtium plant are passed off as capers. The French term nonpareil is commonly used to denote the smallest buds; surfines are the next largest. True Italian capers, though, are sorted by millimeter with mechanized screens. They range from 7 millimeters to 16 millimeters. Unfortunately in stores their size is not often marked.  Be sure to look for buds not larger than a raisin. If using salted capers, soak them for five to ten minutes and drain to remove excess salt. The large caper berries are eaten “as is” just as you would an olive.  You can even serve them in your favorite martini!

 


Parisienne Sauce

soft shell crabs Parisienne( Parisienne Sauce served using Soft Shell Crabs)

Ingredients:

     1 cup of chicken stock

    5 tablespoons of butter

    ¼ cup of fresh squeezed lemon juice ( Juice form 1 ½ lemons)

    1 teaspoon of drained capers (nonpareil packed in brine)

    3 dashes of Tabasco sauce

    3 ounces of sherry

   ½ teaspoon of salt

   Fresh ground pepper to taste

   2 sprigs of chopped Italian parsley

Procedure:

Add all ingredients in a large skillet.  Simmer on medium heat until reduced and slightly thickened.  It usually takes about 10 minutes. includes soft shel crab parissienne 045

This sauce is used on Chicken Scallopini, Veal Scallopini, Scallops, Shrimp, Filet of Sole or Soft Shell Crabs.

For this recipe I used the Parisienne Sauce with Soft Shell Crabs.  In my next post I will love to tell you all about Soft Shell Crabs…how to shop for them and how to cook them.

*Although the restaurant called this sauce Parisienne Sauce please don’t confuse it with the French version of Parisienne Sauce that uses cream and eggs.

 

 

Pesto Sauce

pesto cartoon 024Part 2  Cooking for my Childhood Friends

        “As I dropped the pasta in the pot of boiling water I called out to my friends, “How do you want the pasta cooked?”  I was wincing waiting for the answer.  They all matter-of-factly answered together, “al dente!” My heart leaped for joy as I realized they have come a long way from when I first met them 50 years ago!

   Growing up in Hyde Park so many years ago, I was always taken aback whenever pasta was served.  I am not talking the way it was served in the school cafeteria.  They did have a lot of children to serve!  But I could never bring myself to eat the school cafeteria pasta.  Depending on whom the lunch lady was, the spaghetti varied between, large worm- like spaghetti swirling on my plate with runny sauce or it was scooped out with an ice cream scoop.

  Even the neighborhood deli always had cooked pasta with sauce in their display case.  I often rode my bike to the corner store with my friends to get candy.  I would find myself looking on with curiosity when the deli man  scooped up cold pasta mixed with sauce into containers. Watching him squish down the pasta to make room for more, I shuddered as the soft pasta flattened into a pudding like consistency.  I just couldn’t understand why someone would want to eat that mush!

     One day I had an opportunity to watch neighbor-hood mom cook pasta and I began to understand this phenomenon.  When we made pasta at home it was always well attended to.  Meaning when you dropped the pasta in the boiling water my mom stood by stirring and checking when the pasta was done.  Just when my mom thought it was ready she would take it out blow on it and would hand it to me. I had the privilege to tell her when it was “al dente”. “Al dente” was when it was just short of being fully cooked through, firm but not soft. The pasta was then immediately drained and plated into individual plates which was served right away. We actually had an assembly line to the table to speed up the process.

   When my neighbor cooked pasta, it was left in the pot boiling while she attended to other cooking.  The pasta boiled and boiled.  After the water was good and starchy she drained the soft limp pasta. But that wasn’t enough! She then washed the gooey pasta to make sure all the goop was rinsed away.  It was then put in a large bowl with sauce. It sat while everyone slowly came to the table.  Maybe that’s why cooked pasta was offered at the deli.  This mush pasta took all day to make!

      Years ago American pasta was not made from durum wheat. It was made from the same flour they used for soft bread. So technically it was hard to make pasta “al dente”. Besides needing a quick technique to serve pasta one also needed imported pasta from Italy made from durum wheat.  Italian pasta was so much more expensive back then and not accessible to everyone.

     America has come a long way. We have so many more options now and most pasta is made from durum wheat.  I have to believe that my Italian family had a large part in the way pasta is served today. Well at least in Hyde Park! “


Fresh Pesto

 

Ingredients:

1 cup of chopped fresh Italian parsley

1 ½ cup chopped fresh basil

½  cup grated cheese ( parmagiana is best)

½  extra virgin olive oil

¼ cup toasted walnut or

¼ cup of toasted pignoli nuts

1 clove garlic

¼ tsp salt

½ boiled potato (1/4 mashed)  yellow potato is creamiest to use

 

Procedure:

 Add parsleyparsley 1

basil,basil

and coarsely chop

chop the basil

Toast the pignoli in a small skillet for a few minutes until lighty brownedtoast the pignoli

Add grated parmagiana cheese, garlic, olive oil and saltadd ingredients for pesto

Blend together either in blender, food processor or an immersion blender. Then add boiled yellow potato mix and then add cooked potato

 and continue blending

creamy blended pesto

 It is ready to serve.  Pesto is served mixed in with pasta.  Of course pasta “al dente”

     I made my friends a pasta that was served in the restaurant.  It was pasta that was layered with a ladle of hot marinara, a scoop of pesto, and topped with spoon of ricotta cheese.  We called it:

Pasta Amalfitano!

pesto amailfitano

Buon’ Appetito!

Chicken Scallopini alla Francese

cartoon chicken ala francese  “My dad was the first of his brothers to leave the apartment life over the restaurant to buy a house in the countryside.   The first day in our new home was both exciting and scary.  Living only with our immediate family without all of our Italian speaking aunts, uncles and cousins was an entirely new experience for us!  I even got my own room!! Mornings were so quiet!  No more dishes, pots and pans clinging and clanging!  As much as it was strange for us to go from an apartment dwelling with my huge Italian speaking family it was strange for our neighbors to have Italian immigrants that barely spoke English move into their community.  

     The first little girl I met was a pretty red haired girl the same age as I was! I was intrigued by her beautiful straight red hair!  She was just as awestruck by my long unruly curly hair and olive complexion.   My first day of school was a little intimidating. It was hard for me to fit in.  My parents were really stuck on making sure I knew my roots and were afraid that I would lose my Italian heritage if I became Americanized. It wasn’t only my Italian heritage; my dad had this old world opinion of what girls should be allowed to do. Because of my parents’ immigrant mentality and old world views they were reluctant to allow me to participate in childhood activities that my friends were accustomed too.  But my new friend made things so much easier.  She introduced me to her four best friends.   But instead of ignoring me my little group of friends accepted me for who I was.  On the other hand, it wasn’t as easy with my classmates.  I learned early on to hide a part of myself.  I was known as the shy quiet girl.

   That little red haired girl and her friends were the only ones that got to know the real me.  I was myself with them.  I couldn’t help but let the loud Italian me out! They understood the struggles that I had with Italian and American culture and they helped me assimilate.  The little red haired girl taught me how to feed oatmeal to her baby sheep.   My short,  cute friend shared her beautiful Ukrainian Easter Eggs! My Hungarian friend shared her family ghost stories!  My other friend introduced me to cheese danishes. And then there was my friend who lived on the other side of town;  she showed me that Dads came home at 5 o’clock with dinner waiting for them!  I learned that I too could fit in the American melting pot!

  The bond that I made 50 years ago with those friends was never broken! In fact we still are the best of friends and love hanging out with each other. We are all grown up now with children and grandchildren. As different as we all became, living in different states with a menagerie of careers, we are exactly what the old saying says,”The more things change, the more things stay the same!”  We all share that one thing that has kept us together all these years – the willingness to accept each other for who we are.

  Some of us  met up this summer and spent a few days together. We went to the little red haired girl’s lakeside home and I cooked for them!  Please read on as I share the recipe I made for them!!”

Paula, Jodie, and Mary!!

Paula, Jodie and Mary!!


 

Francese Sauce

finished frances dish

 

Ingredients:

1 cup of chicken stock (unsalted)

5 TBSP butter

Juice of 1 ½ lemons (1/4 cup)

3 dashes of Tabasco

3 oz of sherry or white wine ( milder)

½ tsp salt

Fresh ground pepper to taste

2 sprigs of chopped Italian parsley

*Prepared Chicken Scallopini

 

Procedure:

Add all ingredients to prepared chicken scallopini and the whole wedges of lemon. ( you also prepare sauce seperately and add chicken later)

add all ingredients to francese

and simmer on medium heat until reduced and slightly thickened about 10 minutes. Remove chicken  and wedges of lemon and finish simmering until thickened.  Just about 2-3 minutes.

francese reducing

 

This sauce can be used for veal, chicken, shrimp, filet of sole, soft shell crabs….

Plate chicken and pour sauce over.  Garnish with a sprig of parsley.

francese 2

*We used chicken for this recipe:

  A package of 2 skinless boneless breasts. Depending on the size of the breast…slice it into 3 horizontal slices .  Take each slice and cut it in half.  You will have 6 pieces.  Sometimes the meat departments will sell the chicken already in large scallopini slices which you will still have to slice in half.    

     Take one of the slices and put it in a plastic gallon size freezer bag ( freezer bags are thicker than the regular storage bags) using the flat part of the meat cleaver pound 3-4 times on one side and then flip to pound the chicken on the other side.  Do this to all the other 5 slices.  Using plastic freezer bags makes it easier to keep your kitchen clean and sanitary.

    Beat up three eggs in a bowl and put ½  cup of flour (you may need more)  in another bowl.  Salt the slices of chicken on both sides, dredge in flour and then in the beaten egg.  These slices are then fried in a pan with vegetable oil until  golden in color.  Don’t worry if they aren’t cooked through because we finish cooking the chicken in the sauce.  After all the chicken has been prepared we set it aside and make the Francese Sauce.

Buon’ Appetito!!

and as my friends taught me to say:

“Dig In”!

 

 

God Bless America ala Nonna Concetta

flags

 

     “However exciting it was for my parents and their siblings to start a restaurant business it really did take a toll on us children.  The three families lived in one apartment building and all the adults worked in “the restaurant” except for one sister. The one sister would babysit six children who were all under the age of five. Needless to say we children were desperately in need of some tender loving care.  The days we got to spend with Nonna (my grandmother) were memorable!   Nonna in her caring and nurturing ways cooked all of our favorites for us!  My brother and I absorbed all that love that we so desperately needed. As I got older I looked forward to listening to all her stories.  Even though they were sad stories she always prefaced them by how happy she was once her family came to America.  Nonna, a deeply religious woman when speaking of her life would always equate God answering her prayers with coming to America.

     Nonna Concetta was born in 1913 just before World War I on the island of Ischia, an island in the bay of Napoli, Italy.   Her dad was a prominent fisherman where he and his brothers owned a fleet of fishing boats.   Nonna did not remember much about her mom because the mom died when Nonna was only 5 years old.   Right after the WWI while the island of Ischia was just getting back on its feet, a contagious illness ripped through the island like a tornado, leaving a trail of destruction in its path!  Some say that the soldiers brought it back with them. It was flu, so deadly that people would get sick before bed and not wake up. The infamous Spanish Pandemic Flu of 1918 affected young people ages ranging from 15-35.  This flu destroyed so many people so fast that there was a shortage of coffins, morticians and grave diggers. The unfortunate families had no other choice but to bury their loved ones at a mass grave located in the cemetery in Ischia Ponte.   Nonna’s mom was one of the victims buried in that mass grave.  For some reason it almost wiped out the entire side of the mom’s family.   But Nonna, her father and four siblings were spared.  The dad had no other choice but to marry right away so he had help to raise his five children.  

     It wasn’t the perfect family.  The children grieved for their mother while dealing with their newly married young step mother. The step mother was so overwhelmed by taking care of five young children that she was borderline abusive.   Nonna would tell me many stories of the step mother’s abuse and Nonna had turned to religion for solace praying for it to get better. One story that really saddened me was that being that she wasn’t allowed to attend school Nonna paid her step sister to teach her to read and write just so that she was able to read the bible. Nonna, a very tall beautiful woman remained in that house until she married at age 22, ecstatic to finally get away to start and raise her own family.  Her happiness did not last long because WWII broke out in 1939 and her husband had to serve as a Medic in Mussolini’s army for 6 years. It was difficult but she managed to raise 4 children on her own while her husband was away.  In 1945 the war ended and life was pretty good with my grandfather being back home. Although the family struggled they never went without any food.  Nonno, my grandfather not only farmed on the inherited piece of Nonna’s mom’s land but also was a fisherman.  My grandparents had three more children. Many families left Ischia to go find work and live a better life. After two wars Ischia was economically ruined.  Work was minimal and people struggled to make a living.  In 1949 Argentina was experiencing great prosperity under the Argentinean President Juan Peron and his wife Evita.  Nonno decided to go to Argentina to see if he can start a new life for his family.  Leaving his wife with 6 children and another child on the way Nonno set out for Argentina with the intention of his family to follow later.  He found prosperity in Argentina as soon as he arrived but unfortunately the prosperity was short lived.  The money that Nonno sent to Ischia had no value in the Italian currency and his family was literally starving. The church would send food to Nonna’s house but it wasn’t enough for a family of 7.  But Nonna persevered and she and her children helped themselves by knitting and making baskets to sell to tourists.  Nonno ended up staying in Argentina for three years before a heartfelt letter written by his daughter convinced him to return home. Finally life seemed good and Nonna was happy to have her husband back and the stress of taking caring 7 children on her own dissipated. But alas it was still very hard to make a living in Ischia.  Many Ischiatanos left to find work in other countries.  My grandmother’s sisters and brother ended up leaving Ischia for England, Australia and the US.  Nonno needed to find a better life for his family.  His two brothers had moved to Marlboro, NY and were doing well.  So he started the immigration process to move his family to New York. In 1955 Nonno, along with three of the older children moved to New York to prepare a life so the rest of his family could join him.  My mom, her sisters and Nonno worked very hard in factories located in Newburgh, NY.  In five years they made enough money to buy a house and were able to move the rest of the family to the US. In 1960 the day my Nonna stepped off the boat in NYC to join her whole family she vowed to never move back to Italy because for the first time in her life she was truly happy. There was food on the table that night and every night after that!  Her husband even made sure that the church was just 2 doors away.

     It took 42 years but God finally answered all Nonna’s prayers!  To this day whenever I hear the words “God Bless America” I always think of Nonna’s relentless faith and her long journey to keep her family safe and together!”


 Marinara Sauce

penne with marinara  

Ingredients:

28 ounce can of  whole plum tomatoes ( coarsely chopped)

1 ¼ cup of crushed tomatoes

¼ cup of extra virgin olive oil

6 medium to large fresh basil leaves

10 sprigs of parsley (trim off the stems)

4 cloves of garlic chopped

1 ½ tsp of oregano

¾ tsp of sugar

½ tsp of salt

1/8 tsp of black pepper

 

Procedure:

  1. Combine all tomatoes in a medium pot
  2. Saute 4 cloves of garlic in 4 oz of extra virgin olive oil in a small skillet until garlic turns a golden brown.
  3. Immediately put chopped parsley in the garlic/oil and take out of the burner.
  4. Pour garlic/parsley/oil saute into the tomatoes
  5. Slice or tear basil leaves and fold in the tomatoes
  6. Add oregano, salt, pepper and sugar
  7. Bring to a boil and it is ready to serve

 

Chicken ala Parmagiana


marinara sauce and other pics 035

Ingredients:

4 chicken breasts (pounded well – make sure they they evenly pounded)

2 eggs

1/4 cup of milk

pinch of salt

1 cup of flour for dredging

2 cups of Italian seasoned breadcrumbs

Corn oil or soybean oil

Mozzarella Cheese (either fresh or aged mozzarella)

Marinara Sauce ( home made or the 825 MAIN Marinara Sauce)

Procedure:

1.pounded chicken Pound chicken breasts well inside a gallon size freezer baggie.  Make sure that it evenly pounded.  If it’s uneven it will not fry evenly.

2.chicken dredged in flour Dredge pounded chicken in flour.

3. chicken dipped in egg washDip in egg wash (2 eggs beaten with 1/4 of milk)

4. patted on both sidesThen place the flour dredged chicken that has been dipped in egg wash into bread crumbs. Flip the chicken while patting it down into the breadcrumbs coating both sides well.

5. fry in oilIn a skillet place 1/2 cup of oil and heat on medium high.

6.chicken fried until golden Fry the prepared chicken breast in the skillet. One piece of chicken at a time or the oil temperature will drop.  If the oil temperature drops the chicken cutlets will absorb all the oil. Fry for about 5 minutes on each side. The chicken will be golden brown in color. Keep an eye on the chicken so it doesn’t burn.

7. Drain on paper towels

8.chickeb ladled with marinara Place the chicken cutlets on a cookie sheet and top with ladles of marinara sauce. Amount of marinara sauce varies to your liking.  We just put enough to cover the cutlet.

9. chicken with mozzarellaTop with mozzarella cheese.  We used fresh mozzarella cheese.  But you can also use shredded mozzarella cheese or sliced mozzarella from the deli. Same with the mozzarella it is all to your liking.  We just put a couple of slices to cover but you can add more if you like.

10.  Place cookie sheet with prepared chicken ala parmagiana  on second rack in oven and broil just until the mozzarella melts. About 5 to 10 minutes depending on your oven.

Buon’ Appetito!!!

 

 

 

Deviled Crab Meat Stuffing

cartoon deviled crabmeat 003

      Trying to wake up my memory from the 1960’s when the restaurant first began I decided to study the first dinner menu. I counted 183 menu items.  In fact there was nothing anyone could want that wasn’t listed on that menu.  Not only were there many items but they were really odd entrees. On the cold appetizers category I noticed they had tuna packed in oil. (Did people really go into a restaurant and ask for tuna packed in oil on a plate?) Oh and let me point out that we had a California Fresh Fruit Cup listed on the menu!! (Is California fruit better than Florida fruit? Why not local fruit?) They also served veal kidneys, tripe and chicken livers! There was even a category for omelet’s. Through the years  the menu was shortened and thankfully they dropped the word California from fresh fruit cup. We stopped serving pizza and organ foods except for chicken livers. We tried to take chicken livers off the menu but the customers revolted and we apologetically put it back on the menu.

     The chicken livers entree on the menu was always a surprise to me. In the latter years these 2 lawyers came to the restaurant  that I recall serving when I was a little girl. They had retired to Florida and met up for a lunch date to relive the olden days and they both gleefully ordered the Chicken Livers Marsala. I was thinking to myself “Are you kidding me?” With all the most delicious things on the menu that the restaurant is famous for they ordered Chicken Livers????

    As I perused through the whole menu, I noticed that a lot of the menu consisted of Italian-American foods. Most of the entree are not served in Italy. My family is from Naples, Italy. I wanted to find something, anything that came from their hometown. I found that the menu represented a melting pot of items of all the places that my dad and his brothers worked before they opened up their own restaurant. They worked in American pizzerias, French restaurants, American Grilles, and Italian/American restaurants. They also consulted with their uncle Zio Monico who had a restaurant (The New Corner Italian Restaurant) which to this day is still open in Brooklyn from 1936. They used the uncle’s menu for ideas too! Now I know why the restaurant menu had 183 items. Not only did it represent every eatery they worked at but also their uncle’s Brooklyn restaurant.

  There were many different pasta and sauces. And lots of parmigiana entrees and even spaghetti parmigiana! But what exactly is parmigiana and did that come from Italy? I remember one year when we all went to Italy on vacation, we went out to eat and an American friend that came with us wanted Chicken ala Parmigiana. We were in Capri at a small local restaurant. You have to understand that in the Naples area when you go into a small restaurant there are no menus. The patriarch, aka my dad, asks what they have. For appetizers, it’s always the staples, some charcuterie and cheese or fresh caught octopus, shellfish etc…. For secondo- it’s always the pasta of the day that they prepare. And then the entrée is just a plain bistecca or some fresh caught fish. Sometimes they may have roasted chicken. I felt bad for my friend when he asked for Chicken Parmigiana. The waiter in his typical Napolitano way, hunched his shoulders, put his cupped hand up in a gesture, and with a look of utter disgust exclaimed in Napolitano “Where do you come from!”

     With a little research I found that Parmigiana has nothing to do with cheese or the Parma region! Parmigiana is a southern Italian dish based upon melanzane alla parmigiana, what we call eggplant parmigiana. (My family doesn’t put tomato sauce on eggplant parmagiana, it is individual servings of eggplant where an egg cheese mixture is sandwiched in between eggplant dipped in eggwash, floured and fried.) Adding veal or chicken in place of eggplant is an invention of the Italian immigrant communities in the U.S. The name itself may come from a Sicilian word, parmiciana — for the slats of wood in a shutter, which overlap in the same way as the slices of eggplant in the dish.

       Okay! I am beginning to understand the thought process to this menu. But where is our Italian Napolitano roots represented in this menu! There must be something! In my last blog I was surprised that they didn’t even call espresso by it’s name but by demitasse.

     And there it was! At a quick glance I thought it was a typo…..but over and over …..like a glowing firefly in the dark. There it was! The very essence of my Napolitano roots!! Finally!!!

     I wished they highlighted it or capitalized the letters. Or maybe they should have made the font bold and huge! Wait for it!! Here it comes!!

They spelled mozzarella….muzzarella!!!

     Muzzarella is the Napolitano pronunciation for mozzarella. Muzzarella is like music to my ears. It is home! And there it was on the first menu…… Muzzarella! The only thing Napolitano on that first menu that represented the three immigrant chefs!!

You will never see that word written! But  you may hear an Italian/American say that word in it’s shortened version…..Muzz!


Deviled Crab Meat Stuffing

“This stuffing has been a favorite amongst our customers through the years.  It has been a sought after recipe.  The only reason of  our reluctance to share was only that there are so many steps in making this coveted dish.  I believe this recipe originated from a dish served at one of the restaurants that the brothers had worked at in the 1950’s.  I want to say it comes from Nick Beni’s Anchor Inn. I am sure it has been tweeked from the original recipe. Take your time and enjoy!!”

Ingredients:

16 oz Crabmeat (lump or claw)

9 oz Sherry

3 large mushrooms

1 medium onion ( 2cups of finely chopped onion)

1 ½ sticks of butter ( 12 TBS butter)

1 quart of whole milk

¾ cup of clam juice ( reserved from 4 cherry stone clams) or buy clam juice in a bottle at grocery store

4 cherry stone clams finely chopped, optional

19 oz flour

10 oz corn starch

10 oz shortening

1 ¼ tsp egg food coloring

¾ cup of water

11 oz water

1  TBS salt

1 ½ tsp ground black pepper

1 ½ tsp oregano

Utensils:

2 medium pots, 1  large (2 gallon) pot 1 bowl, whisk, knife,  measuring cup, measuring spoons.

Procedures:

  1. Finely chop onions. Set aside.Deviled crabmeat stuffing 052
  2. Clean mushrooms with a damp paper towel. Slice and dice whole mushrooms (stems and all). Set aside.Deviled crabmeat stuffing 054
  3. Coarsely chop crabmeat. Set aside.Deviled crabmeat stuffing 057
  4. Combine the 2 cups of finely chopped onions, ¾ cup of water, 12 TBS butter in a pot over high heat until it comes to a boil then lower the heat to simmer.  Continue simmering  on low heat while the rest of the ingredients are put together.Deviled crabmeat stuffing 053
  5. Corn Starch preparation: In a bowl with 1 cup of cold water  slowly add 10 oz of corn starch whisking vigorously to avoid clumping.  The mixture will set up and become thick. Set aside.  Don’t worry if corn starch sinks to the bottom.Deviled crabmeat stuffing 058
  6. Rue: In a very large pot ( all the ingredients will be combined in this pot)  melt  10 oz of vegetable shortening on low heat. Turn off heat and remove pot from the burner. Slowly add flour  until all the flour is mixed in and the  rue becomes thick.  End product should be the consistency of a thick paste.  Deviled crabmeat stuffing 059
  7. Clam Juice: Either buy a bottle of clam juice found at your grocer. Or shuck 4 cherry stone clams reserving ¾ cup of the juice and chopping the clams and adding it to the mixture. One may even add small tiny shrimp to this.  We have done both in the restaurant.
  8. In a separate pot warm 1 quart of milk with 1 ¼ tsp of yellow food coloring over medium heat.Deviled crabmeat stuffing 060

 

      At this point there will be 3 pots and a bowl.   You will have the large pot with the rue, smaller pot with onion mixture, small pot with the yellow warm milk and a bowl of cornstarch mixture.  At this point we will start combining the prepared ingredients.Deviled crabmeat stuffing 062

 

  1. To the pot with the onion mixture add the 9 oz of sherry , chopped mushrooms, chopped crabmeat, chopped clams (optional) and  ¾ cups of clam juice.  Keep simmering on low heat.Deviled crabmeat stuffing 061
  2. Start warming up the rue again and when it starts to bubble slowly add the yellow milk mixture and vigorously whisk so that no lumps form and the yellow mixture is thickening. Keep stirring until you take it off the heat or it will burn. It should become a very thick and smooth.Deviled crabmeat stuffing 063
  3. Turn off heat on onion mixture and slowly pour into the yellow rue and stir until smooth.  Bring to a boil.   You will see bubbles and popping.  Turn off heat.Deviled crabmeat stuffing 066
  4. Add the seasoning: 1 TBS salt, 1 ½ tsp ground black pepper, 1 ½ tsp oregano
  5. Taste it and see if it to your liking. This is the time to adjust the seasoning. Add a little more salt if you like.Deviled crabmeat stuffing 067
  6. Stir the cornstarch mixture in the bowl. If the cornstarch sank to the bottom and will be hard just keep stirring until it is all blended again.Deviled crabmeat stuffing 058
  7. Put the yellow mixture on medium heat until it becomes bubbly again. Add the corn starch mixture in small doses ( like in 10  parts) .  Whisk the corn starch continuosly. Continuosly stirring and completely incorporating the cornstarch during each addition. It will become very thick where it is hard to turn the whisk. You may want to have someone hold the pot in place as you stir.Deviled crabmeat stuffing 068Deviled crabmeat stuffing 069
  8. Let it cool and then place in refrigerator to set.

 

This is a large batch and it yields 11 cups of stuffing. You can freeze it.  But it needs to be portioned out in balls and wrapped  individually and put it freezer.  We never froze it in the restaurant but for the home cook these are large portions.  I even stuffed clams shells and wrapped each one and then froze them.  The frozen balls can then be put on shrimp or wrap filet of sole around them and placed in oven.

** Suggestion:  Timing is critical in this recipe.  Have all the ingredients and utensils ready.  Please be sure to have all the pots of ingredients boiling hot when they are added except for the milk. You can turn off the heat while you get to next stage but be sure to bring to temperature when you are ready to add to the final stage.  (Milk should be hot but not boiling as it will burn.)

 

For  stuffed clams the oven is preheated to 350 degrees.  Sprinkle paprika on stuffed clams and drizzled with olive oil. Bakes 20-30 minutes depending on size and amount of stuffing.  I generously stuff the clams.  Bake until the tops of clams are light brown and crispy.  Then serve.Deviled crabmeat stuffing 070

 

For stuffed shrimp:   Roll a large a heaping table spoon of stuffing into a small log and place in the middle of a shrimp. 3-4 shrimp per person.  Put in a casserole with a little water on bottom top with mozzarella cheese and drizzle with melted butter.  Bake in  350 degree oven for about 20 minutes.

Buon Appetito!!


 

“Un Caffé” and a Alfredo Sauce Recipe

_DSC0055

      “Maybe it’s because I grew up bilingual but I always took a great interest in words.   It was always a language challenge to grow up in a bilingual household. The spoken word was not always what it was meant to be. So much so, that I would always double check before something came out of my mouth whether it was English or Italian. But what was even more perplexing was the written word, for example, the restaurant menu.  As a little girl I would often hear the wait staff ordering demitasse.  Like what the heck is demitasse?  I looked on an old 1960’s menu and there it was  “Italian Demitasse for two”!  Demitasse is the French word for small cup.  It also the word used for serving coffee in a small cup. I read somewhere that demitasse is also the name for Turkish coffee.  But why would an Italian restaurant run by Italian immigrants refer to espresso as demitasse?  As the years went by, demitasse was soon replaced on the restaurant menu as expresso!! What was going on?  Was it a typo from the printers? I do remember everyone calling it expresso.  Didn’t they know how to pronounce espresso?  Was this typo causing customers and wait staff to pronounce it wrong?  Even at that young age I accepted  that everyone was language challenged! Maybe the reason the wait staff referred to coffee as either brown or black was to avoid mispronouncing espresso!

    Through research I found that it was the norm in Italian restaurants to spell espresso with an x until the 70’s when there was a huge revolt.  So it wasn’t a typo! Ordering an expresso in the 1970’s was so cringe worthy to baristas that they would wear t-shirts with the “There is no X in espresso!” slogan.  So in the 70’s the restaurant menu went through another metamorphosis and listed  Italian coffee as espresso.  Phew!  It took a few years but all is right with the world now!

  All this fuss over an espresso.  In Italy it is quite simple.  They don’t even say espresso!  Italians elbow themselves up to a coffee bar utter a greeting followed by “un caffé”.  It is served quickly in a very tiny cup filled half way up with rich dark coffee and a layer of foam. The Italian without sitting, downs the espresso and is on his way.  Oh wait!  Is that why in America it’s referred to as express….o?

   Oh!  By the way, expresso is served in Spain, Portugal and France. But let it be known that the way espresso is made was invented and perfected in Italy. So it’s settled!  Espresso it is!!!”

alfredo sauce 021

Alfredo Sauce

Ingredients:

1 tsp salt

1 pint of heavy cream

1 tsp flour

2 egg yolks

10 TBS salted butter

4 dashes of Tabasco

3 heaping TBS of grated imported Peccorino Romano Cheese ( grated Parmagiano cheese can also be used)  (The imported Pecorino Romano cheese is saltier )

White pepper is optional

1 tsp of chopped parsley

Procedures:

Whisk together egg yolks, cream, flour, salt and Tabasco in a bowl.

alfredo sauce 003

 

Melt butter in a skillet.

alfredo sauce 005

 

Slowly add cream mixture to skillet while whisking the whole time. 

alfredo sauce 016

 

Add the Imported Pecorino Romano cheese and contimue to whisk while simmering.

alfredo sauce 009

 

As the cream thicken large bubbles will form.  Turn off the heat.

alfredo sauce 017

 

The Alfredo Sauce is ready.  You may add cooked fettucini to the skillet and toss.  Serve with chopped Parsley.

alfredo sauce 019

In the restaurant we would also use this sauce on ravioli!  We would even add shrimp to the Alfredo Sauce.  The shrimp needs to be sautéed separately in olive oil and then add to the Alfredo sauce.

Buon Appetito!

Marsala Wine and Mushroom Sauce

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  “In the early years my brother and I conversed only in Italian. In fact all of the cousins that resided in the apartments over the restaurant spoke only in Italian! What is weird is that I remember watching TV and cartoons like Felix the Cat! My favorite!  I must have known what they were saying since I remember enjoying it so much.  By the time I started kindergarten I still couldn’t speak any English, yet I understood English enough to know that my classmates were making fun of the fact that I couldn’t speak English!        

     Our parents, Italian immigrants, were only a few years in America when they decided to open up an Italian restaurant. It was very important for them to preserve their Italian heritage. And one way was to make sure their American children spoke fluent Italian. While my dad was here with 2 of his 5 siblings, my mom immigrated here with her parents and 6 siblings. Socializing was only with our huge Italian family. The only English we were privy to was what we watched on television and the rare occasions we were allowed in the restaurant! But once I started kindergarten everything changed. I was the pioneer who brought English into the house and spoke with all of my younger cousins. I was reprimanded many times!! What is very funny is that as I became more fluent in English, I started realizing the words I thought were Italian weren’t really Italian. They were actually English with an Italian twist. I am laughing to myself as I remember all of this. You see as much as we were isolated from English speaking Americans we were also isolated from proper speaking Italians!  As our parents worked in the restaurant, English words became part of their vocabulary. Those English words morphed into Italian words either because of their thick accents or because they knew no other way to pronounce them.  Unbeknownst to my brother, my cousins and I, those morphed Italian words were not authentic Italian.  Thank goodness our parents took us to Italy every summer so we could “tune up” our Italian.

      As much as our Italian suffered our English did not! Our parents were astute enough to know that they could never teach their children English.  We only spoke Italian at home so we never got confused.  We all learned proper English from school.  Although I did end up having some remnants of only speaking Italian in the early years.  My biggest handicap was trouble with the “TH” sound. It sometimes came out sounding like a T. It was my 4th grade teacher Sister Mary Regis who insisted that I learn to properly pronounce the “TH” sound. My mamma went to school explaining that I had trouble with it because we spoke Italian at home. Sister Mary Regis told my mom that it was not a good excuse and that it was mandatory that I learn to pronounce “TH” sound properly.  I soon overcame my problem with “TH”! But every now and then if I have to put thumb and tongue or thong and tong in the same sentence I get all tongue tied. There is one Italianglish word, which has lingered from my years living on top of the restaurant that my own children get hysterical about. It’s the way I say sandwich. I have the worst time pronouncing that word in proper English! I used to think that sanguiccio was the word for sandwich in Italian. It wasn’t until years later that I realized that it was really just sandwich said with an Italian accent. I still catch myself saying sangwich.  On second thought I don’t even know I am doing it!  It is my children who love to point out to me that I say “sangwich”.  My sister reminded me of the word frontaruma, she said it wasn’t until her 20’s when it dawned on her that frontaruma was not Italian but the English word for front room (1960’s word used for living room!!).

     Don’t get me wrong I can easily go to Italy and understand most everything and can make myself understood by the Italians.  I am very conscious of when I get a blank stare I know that I just used an Italianglish word. But I have noticed that the Italians in Italy also use English words in their everyday vernacular. For example, hamburger is an English loan word in the Italian language. It’s a masculine noun that’s the same in the singular and the plural. It’s pronounced ‘AHM-boor-ghehr’.”


Hi everyone!

I decided to change things up from the garlic and oil based recipes for this week.  Instead I thought I would share another popular sauce from the restaurant. Marsala Wine and Mushroom Sauce! We used it on Veal Scaloppini and also on chicken, shrimp, scallops,filet of sole and even pasta!  I thought I would use veal in this recipe.  In the restaurant we used the best milk fed veal to get the most tender pieces.  For the home cook it may be a little harder to get the best veal.  I tried two different local grocery stores to get the veal and neither were labeled milk fed.  You can tell by the color of the veal if it’s milk fed. Milk fed veal has a pink color and more expensive than the grass fed version.  The prices ranged from $14.99 to $18.99 a pound.  I tried both and the milk fed was much more tender.  They are both labeled as veal cutlets and the better quality one was labeled veal cutlet top round.  You only need a pound to serve 4 people.

Take a veal cutlet and cut it in half across the grain to make a smaller piece called a medallion. A pound of veal should yield 12 medallions.

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Pound each piece with a meat tenderizer with the side with small teeth about 3-4 times each side.

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Object is to make small round medallions.  Salt and dredge the medallions in flour.

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Fry the prepared veal in canola oil.  The veal is thin so it’s less than a minute on each

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  Marsala Wine and Mushroom Sauce

Ingredients:

½ cup salted butter (8 Tbs)

1 cup of veal stock or chicken stock (unsalted)

6 oz of Marsala Wine ( dry not sweet) (grocery store cooking marsala wine is fine)

6 dashes Tabasco Sauce

¼  tsp salt

1 Tbs chopped Italian parsley

10 oz (weight)  of sliced white mushrooms  (6 large)

Procedure:

Prepare the veal ( or Chicken, pork,shrimp,scallops, or filet of sole).  Salt the veal and dredge in flour. Fry in canola oil.

 

Pour out oil from the skillet and deglaze with Marsala Wine.

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Clean off mushrooms with a damp paper towel.  Don’t wash them or they will absorb all the water.  Then slice.

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Add the meat back in the skillet.

Add the rest of the ingredients,  butter, stock, Tabasco, salt, parsley and mushrooms.

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Simmer on medium heat for 10 minutes and remove the veal.

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Continue to simmer for 2 minutes longer to thicken the sauce.

 

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and then pour the sauce over the veal and serve.

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You can also double the sauce and serve it over pasta.

Bon’Appetitto!!