The Italian Christmas Eve Tradition of the Seven Fish Dinner
Is it truth or myth? Both!
A lot of people have the mistaken idea that the custom of the, “seven fish dinner” is steeped in Italian history and ritual and that the whole practice originated in southern Italy and specifically in Sicily, going back centuries.

First of all, not every Italian or Italian Region celebrated this tradition until recently. In fact, until the late 50’s or early 60’s many families in Italy and Greece as well as Italian-Americans and Greek Americans in the USA were not rich but close to poor; let us say they could afford very little so that they just had, maybe a one or two cheap fish fry-up, for which Mamma saved pennies for a whole year; and that was their Christmas Eve dinner, along with a nice plate of pasta. Most Greeks don’t celebrate Christmas Eve,

It’s pretty clear and acceptable that good Catholics do eat meat on Christmas Eve in celebration of the birth of the Christ, and sometimes, especially in the U. S. had tuna fish mixed in with macaroni and that was their Christmas Eve dinner.

Myth tells us that the custom of eating seafood on Christmas Eve dates from the medieval times, not true! The Catholic tradition of abstinence, in this case refraining from eating meat or milk products on Fridays and specified Holy Days goes back maybe to the late 19th Century. The tradition stipulates that no meat or butter can be consumed, so attentive Catholics would instead eat fish, often fried with other seafood prepared for the Christmas feast.

Lore says that most families always serve seven combinations, these being fried or boiled dried salt cod, fresh (if in Italy, frozen in the USA) or salted anchovies and sardines; octopus, shrimp, smelts, eels, squid, mussels, oysters and clams in sauces over spaghetti and also baked.

Remember that wives, mothers, until the late 60’s did not work, they took care of the kids and house, bless them. Something that, unfortunately, is not possible today. It was the man that was the main wage earner, not that some wives and mothers did not work, but most did not. Therefore, it stands to reason that when you have one wage earner, and in the 50’s and 60’s that averaged from about $75 to $130 a week, and certain type of fish being expensive, even by those past years standards, it’s a little hard to imagine doing so many fish dishes and imagine it started with farmers doing this dinner.

Take a recent statement I read, “…While researching the background of this tradition I was surprised to find out that it is not always simply seven seafood dishes prepared but some feel there must be seven different types of seafood served, while others traditionally serve ten or thirteen fish dishes each Christmas Eve…”

Let’s be serious, at present fish prices:

Salt cod; $ 8.50 a pound
Fresh (if in Italy, frozen in the USA) anchovies and sardines; $ 6.95 a pound
Salted anchovies and sardines; $ 4.50 a pound
Octopus; $7.95 a pound
Shrimp; medium size ay 18-20’s $ 9.99 a pound
Smelts; $ 4.50 a pound
Eels (smoked); $ 12.50 a pound
Eel (fresh); $ 9.90 a pound (if you are lucky)
Squid; $ 8.79 a pound
Mussels; $ 6.50 a pound
Oysters; $12.00 a dozen
Clams (cherrystone); $ 4.95 a dozen

How many people are you having for Christmas Eve dinner – 10 or 12 well if we all get together as a family, and exclude the in-laws, yeah we’re there at a cost of about $ 300. But most Italian-American Christmas Eve gatherings number 20 plus for a conservative cost is about $ 750 plus and that is for fish alone and if we add the remainder like a few vegetable side dishes, and a few tasty desserts.

With the present economic situation, both in the USA and Europe, these types of festive and joyful, but costly holiday gatherings are starting to wither.

The Greeks and Greek-Americans never had this tradition. However, seeing their Italian-American neighbors, some have started to celebrating Christmas Eve, and I can assure you they don’t have the seven fish dinners, although they will probably start one soon, for we are copy-cats

Christmas Cookies

At Christmas if these cookies are not made, it feels like the house is empty and non festive. They aroma adds so many aromas to the house and surroundings that we make sure a lot of them get made. So, here is my wife’s and my recipe which will be in the cookbook, hopefully to be published soon.

SICILIAN FIG COOKIES

CUDDUREDDI

10 Eggs
6 teaspoons of bicarbonate of Ammonia
¾ pound butter - melted
1 stick Crisco – melted
2½ cups sugar
7 cups Flour + more as needed

Flour – slowly as needed + more if required
This recipe may use as much as 5 to 6 lbs

Pre heat oven to 400º F

Beat eggs with the sugar not too stiff.
Add the melted butter and Crisco and mix all very well.
Start a well of 7 cups of flour, prepare 1 cup of warm water and dilute the bicarbonate of Ammonia poured into the well along with the beaten sugar and egg mixture
Star kneading and add flour a ½ cup at a time until it is smooth.
If all the flour is mixed in and dough is soft add, again in ½ cup increments, until smooth and not sticky.
Cover with plastic and allow to rest for at least an hour or so.
Cut small amounts the size of a golf ball - roll out to ¼ inch thickness and add fig preparation roll and cut into shapes.
Bake for 20 minutes in lower part of oven and about 20 minutes in the top part – until they are nice and brown

Filling
2 - 12 ounce packages of dried figs
the rind of 2 large oranges – grated
½ pound of walnuts, roasted and chopped
½ cup sugar
½ cup water
2 Tbsp lemon juice

Boil enough water to drop the dry figs to soften – 1 to 2 minutes
If you have an old meat grinder, grind the figs and place in a sauce pot to cook.
Or chop by hand to a very small consistency and then put through a food processor with a tablespoon or so of water or better a food mill.

Along with the figs place all the ingredients in a sauce pan and cook for 15 to 20 minutes – stirring constantly and adding small amounts of water if needed. It must have the consistence of marmalade
Place in a wide dish and allow to cool overnight before using.

Now go back to step 7 and place dabs into the rolled out dough.

Italian Cheeses

Like Feta Cheese in Greece, Parmigiano Reggiano is the king of Italian cheeses.
An American chef remarked: “where would the world's cooking and cuisine be without the luxurious and decadent cheeses of Italy? From pizza to pasta, the world relies heavily on the artisan cheeses produced and imported from Italy”.

Most of us are familiar with some of Italy's everyday cheeses, but there are many varieties of Italian cheese with plenty of gastronomic potentials.

Asiago
Made from cow's milk, cooked and pressed and may be aged for up to one year. Many asiago cheese makers produce the mild, yet pungent and light-colored delicacy in the valleys of the Dolomite Mountains (also known as the Italian Alps) located in Cortina, Italy. Asiago is perfect for shredding, used as a table cheese to complement pasta, traditional risotto or soups, or thinly sliced and served atop a warm, crunchy baguette with fruit.

Fontina
One of the oldest cheeses in Italy, Fontina is dense, smooth and slightly elastic. The straw colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy with a taste of mushrooms and a fresh acidity. Fontina is the primary ingredient of Italian fonduta and is a perfect table or dessert cheese. Fontina ripens in about three months.

Gorgonzola
Named for a town outside Milan where it was originally made, Gorgonzola is basically the Italian version of Blue Cheese. Normally Gorgonzola is creamier than the one found in the US where a drier version is preferred.
Gorgonzola goes well with fruit and wine and is a winner at cheese parties.

Mascarpone
A soft white, fresh cream cheese from the Lombardy region of Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmigiano. It is described as a curd cheese, although it is made in much the same way as yogurt. To make Mascarpone cheese tartaric acid (natural vegetable acid derived from the seed of the tamarind tree) is needed. After the culture has been added, the cream is gently heated, then allowed to mature and thicken. This straw-yellow, creamy, mild fresh cheese is compact, but supple and spreadable and is the main ingredient to famous Italian dessert tiramisu, as well as used for the preparation of certain dishes and sauces. It takes only a few days to ripen and has a fat content of 75 per cent.

Mozzarella
Mozzarella at its best is wonderful indeed. Mild, fragrant, delicate which when combined with tomato, fresh basil and good olive oil makes a summer meal in itself. Traditionally made in southern Italy of the milk of water buffalo (introduced into Italy from India in the 16th century) - it is now made world wide from cows milk, with varying degrees of success. Best when packaged in its own salty water.

Parmigiano Reggiano
Alongside mozzarella, Parmigiano Reggiano is one of Italy's most famous cheeses. Named after the town of Parma in northern Italy, Parmigiano is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmigiano is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. The curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, is then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.
Parmigiano Reggiano has a shape of a drum with sticky, hard, yellow to orange rind. The wheels weigh around 75 lbs. and must be cut by a saw.
Parmigiano Reggiano carries its name emblazoned on the rind. The cheese is so valuable that trucks carrying a load of Parmigiano have been hijacked at gunpoint.

Pecorino
Cheese made from sheep's milk is known as pecorino (Pecora means sheep in Italian). Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. It is traditional, creamy, hard, drum-shaped cheese. It is made between November and late June. Pecorino is larger than most cheeses of this type and must be pressed. It takes eight to 12 months to mature, during which time it develops its characteristic flavor - salty, with a fruity tang. The best known is the Pecorino Romano. But, for us Sicilians there only Pecorino Pepato and Incanestrato.

Provolone
This mildly smoky cheese is made from cow's milk. It is traditional, creamy, stretched, curd cheese. This cheese appears in various shapes. The thin, hard rind is golden-yellow and shiny. Sometimes it is waxed. Provolone cheese can be of various types. Dolce (mild Provolone) is aged for two to three months, and it is supple and smooth with a thin waxed rind. It is generally used as a table cheese. Aged for six months to two years, it is darker with small holes and a spicy flavor.
The more yellow the color, the more ripe and flavorful. With a firm and slightly elastic texture, provolone is an excellent cheese for melting, or on sandwiches.

Ricotta
Whey cheese made from cow's or sheep's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good Ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is white, creamy and mild and is primarily used as an ingredient in lasagna.
It is primarily made with cow's milk whey which is heated to 170 degrees F. Citric acid is added to encourage destabilization and separation and the temperature is quickly raised to 185 degrees F. Proteins from the whey separate rise and coagulate; the proteins are skimmed off and put in a wicker basket to drain for two days after which the "cheese" is ready for market.
There are three distinct varieties of ricotta: ricotta salata, ricotta piemontese and ricotta romana, a byproduct of Romano cheese production.
Ricotta is also used to make the classic Italian cheesecake.

Refrigeration
Refrigeration is a fairly new commodity. Before refrigeration, grottos and caves were used, due to their cool and stable temperatures that are sustained all year around; the perfect atmosphere for cheese makers in aging their cheeses.
The same instruments are used today in cheese production; wood shelves, water, salt, oil to clean the crusts, little hammers and cutting boards.
Making cheese is not a difficult technique; you don't have to be an alchemist to fulfill the cheese making dream; experimenting would do just fine. The three elements needed are; milk, rennet (natural complex of enzymes), and salt. Nothing else is needed to obtain cheese!

Cow's Milk
A cow can produce up to 10 gallons of milk daily for 200 out of 365 days of the year. That's a lot of milk! Nutritional elements present in milk vary according to the race of the cow, its diet, and the season of the year you milk her.
The percentage of water in cow's milk is 87%. Cow's milk also contains 3% to 5.5% lipids and fats depending on the cow’s race. It's rich in vitamins; A, B's 1, 2, 5 and 12, which unfortunately are partly destroyed with heat treatments.

Goat's Milk
There are some important differences between cow's milk and goats. Goat’s milk contains less than 3% fats and is generally easier to digest. The cheeses usually made from this milk are almost always fresh.

Sheep's Milk
Sheep's milk contains a quantity of fat that is double that to cow's milk or goat's milk-fantastic for making thick delicious yogurt! The same goes for its protein content.

Buffalo's Milk
Buffalo milk is very white and beautifully smooth. It is significantly lower in cholesterol and higher in calcium than cows, sheep’s or goat’s milk. And unlike the array of industrially produced soya and other cereal milks it is totally free of additives and chemical formulations.
Buffalo's milk has a yielding superior of 1.8 times that of cow's milk.
Meaning: for 100 liters/25 gallons of buffalo's milk, you may produce 24 kilos\52.8 lbs. of Mozzarella, compared to cow's milk which produces 13 kilos\28.6 lbs.

Greek Cheeses
There is no doubt that Feta is the star of Greek cheeses. Most people even in Greece use no other cheese more than feta. After Feta the popular ones are Kasseri, Kefalograviera, Manouri, Myzithra, Kefalotyri, Anthotyro, etc., and whether you visit a well known city restaurant or the most inexpensive tavern in a lonesome province village, they will practically always serve you Feta with Extra Virgin Olive Oil and Rigani (oregano). Feta, is a sheep's milk cheese which has been for centuries, if not millennia, a staple food; a typical Greek family enjoys an average of 100 kilos (over 200 pounds) of Feta per year, so the European Union statisticians tell us.

There is a small concern throughout Greece in meeting local demand. As is typical of most cheeses, and there is no exception for Greece, the flavour of the sheep's milk cheese varies from region to region due to grasses and soil and each producer swears by their product and have their own loyal customers who will buy large quantities of the cheese.

The word FETA means a “slice” or a “piece” and refers to the way the curds are treated during the manufacturing process.

Typical Greek cheese shops sell many different types of cheese, made from sheep's, goat's or cow's milk. While not all the varieties, here is a sampling of the different Cheeses that are found in Greece:

Feta - a soft and slightly crumbly white sheep's milk cheese (produced in different regions)
Feta to cure properly must be stored in wooden barrels.
Anthotiros - Similar to mizithra; soft and unsalted with a full fat content (Crete)
Batzos - Sweet-sour, semi hard cheese made from sheep's or goat's milk (Naousa/Macedonia)
Halloumi - Spicy, high fat content hard cheese (Cyprus)
Kloro - Soft cheese from sheep's or goat's milk; khioro' vinsanto is preserved in wine (Santorini)
Formailla - Strong, cylindrical hard cheese made from sheep's milk (Parnassos)
Galotiri - Very strong, white, easily spread soft cheese (Thessaly)
Graviera - Aromatic hard cheese made from cow's milk, similar to Swiss cheese (Various regions)
Kasseri - Semi hard slightly tangy, yellow-white sheep's milk cheese (Various region)
Kathoura - Soft goat's milk cheese similar to mozzarella (Ikaria)
Kefalograviera - Tangy, pale yellow hard cheese made from cow's or sheep's milk (Various regions)
Kefalotiri - Tangy, salty hard cheese made from sheep's or goat's milk (Various regions)
Kopanisti - Tangy, easily spread blue-veined sheep's milk cheese (Cyclades)
Krasotiri Gilomeno - Hard sheep's milk cheese preserved in wine (Dodecanese)
Ladotiri - Hard cheese matured in oil (Zakinthos)
Manouri - Mild, soft sheep's milk cheese (Various regions)
Metsovone - Smoked hard cheese (Metsovon)
Mizithra - Soft sheep's milk cheese similar to manouri (Chios)
Petroto - Hard cow's milk cheese pressed between two stones (Tinos)
Pretza - Creamy, very strong soft cheese (Zakinthos)
San Michali - Tangy hard cheese made from cow's milk (Syros)
Sfelia - Strong cheese made from sheep's or goat's milk (Peloponnese)
Telemes - Like feta, but made from cow's milk (Various regions)
Tiri Tiraki - Cow's milk cheese (Tinos)
Touloumotiri - Strong soft cheese made from goat's milk (East Aegean)
Xinomizithra - A type of high fat Cottage cheese, usually tangy and salty (Cyclades)

One of my favorite dips is a combination of Greek and Sicilian ingredients which includes Feta

Greco Siciliano Dip
1 20 oz can cannellini beans, drained well
¼ cup sun dried tomato-in oil-drained
¼ cup capers – in brine
1 small red onion, coarsely chopped
2 garlic cloves, minced
¼ cup extra virgin olive oil
2 tsp fresh lemon juice
salt and ground pepper
½ cup feta cheese - crumbled
½ tsp cayenne pepper
4 tbsp hot water

Chopped parsley for garnish

Place beans in a food processor, together with the sun dried tomato – drained of the oil, capers – drained of the brine, onion and garlic. Pulsate for a few seconds.

Add the olive oil and lemon juice, pulsing on and off for a few seconds.

Add feta cheese, cayenne pepper and pulsate until the puree is smooth.
If needed, loosen the consistency with the hot water.

Season with salt and pepper and pulsate to finish

Decorate with chopped parsley

Now that the cold days of Autumn are upon us we need warming as well as nourishing meals. One such meal is a lentil soup. Not a regular one but with a touch of tomato and a dash of red vinegar to spark it up.

Lentils Soup with Tomato

2 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 large can diced tomatoes
6 cups chicken broth
2 cups dried lentils ( picked and rinsed)
½ cup chopped Italian parsley
2 cloves garlic, finely minced
½ teaspoon ground pepper
½ teaspoon salt

a dash of red wine vinegar

Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes

Add tomatoes to vegetables

Add chicken stock and lentils and bring to a boil
Reduce heat and simmer, uncovered, stirring occasionally, for 15 minutes.

Add ½ the parsley, along with the garlic, pepper and salt
Stir well and simmer for 25 minutes
Add the remaining parsley and dash of vinegar, simmer another 4 to 5 minutes and serve along with some rustic Sicilian bread

What is a Quiche?

What is a Quiche (English pronunciation: (kish)? As much as the imagination can travel back to the "horio" (the little village) or "poli" (city) depending where one’s origins are in Greece.
When the quiche rage started, the French quickly asserted that this creation was a classic French dish. Chefs of many countries were quick to create their own national pride, except the Greeks.

Greek Chefs and housewives knew that the Greeks have been making quiche for hundreds and possibly thousands of years, at last count. All the "pites" made by the Greek grandmothers (giagias) and mothers (myteres) are a form of quiche, except for the name. There is no argument that the quiche concoction is Greek. For what is a "pita"? Eggs? cream and/or milk, vegetables (spinach) and cheese baked in phyllo. So what did the French do? They removed the phyllo and placed the “pita” contents into a savory pastry!
Yes! As a matter of fact quite a few French dishes have a root or two in Greek cooking.

A Quiche is an oven baked dish that is a custard! Made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked (baked by itself), before the other ingredients are added for a secondary baking period. Additional ingredients such as cooked chopped meat (bacon), vegetables (broccoli, asparagus), cheese (Fontina, Swiss/Gruyere) are added to the egg mixture before the mixture is baked.
Quiche is generally an open pie (it does not have a pastry cover); however, it may include arrangements on top such as sliced tomatoes or a decorative finish, such as asparagus.

In France quiche is often eaten for breakfast, lunch or dinner, depending on the type of composition, local customs and personal tastes. To make a ‘quiche’ you will need:

1 frozen pie shell or better 1 sheet from refrigerated package
2 tablespoons (¼ stick) butter
⅔ cup chopped shallots or red onions
5 cups sliced assorted mushrooms (chanterelle, shiitake, oyster, crimini or button)
4 large eggs
⅔ cup half and half
⅓ cup whole milk
½ tsp salt
½ tsp freshly ground black pepper
½ tsp freshly grated or ground nutmeg
1½ cups (packed) coarsely grated Fontina cheese (about ½ pound), divided in 2

Preheat the oven to 450° F

If you are using the refrigerated crust, unroll the crust completely. Press on to the bottom and sides of 9 inch deep pie dish and blind bake

Blind bake is an English term for baking a pie shell before it is filled. Add some weight, lay down a sheet of parchment or aluminum paper and pour beans as weight and bake until lightly golden brown, pressing on sides of the crust with the back of spoon if the crust begins to slide down sides of the dish, about 15-18 minutes.
Reduce the oven temperature to 350° F for the remaining baking

Meanwhile, melt the butter in large skillet over medium heat and add the shallots; sauté until they begin to soften, about 2-3 minutes. Add the mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8-10 minutes. Transfer to a plate and spread out to cool.

Whisk the eggs the half and half and milk, ½ teaspoon salt, ½ teaspoon pepper, and a dash of nutmeg in large bowl and blend.
Stir in 1 cup Fontina cheese and the sautéed mushrooms.

Pour this filling into the crust, sprinkle the remaining ½ cup cheese over the top of the quiche and bake until puffed and golden brown, about 45 minutes.

Allow to cool for 30-45 minutes cut into wedges and serve.

Biscotti - Not the sweet type

Having biscotti with an espresso is a common occurrence these days. But do you know how to make them? I will take you through the delightful and easy recipe for biscotti, but this will be for a savory, not the sweet type.
Biscotti are the crunchy twice baked, cookie like slices that you dip into your espresso, cappuccino or if you choose sweet desert wine.

It’s not a mystery as to how biscotti get their crunch. They are baked twice, and it’s the second baking that really establishes their crunchiness and character. They are a little more complicated than cookies, and the dough is easy to put together with many options at your disposal.

Regardless of flavor, the method of making them remains the same. You prepare and form the dough into a log and bake it until its firm to the touch.
Allow it to cool and slice it on the bias (at an angle) and bake them again a second time. Make sure you flip them after about 12-15 minutes to make sure both sides are properly toasted

2 eggs – lightly beaten
1 cup grated cheddar or any other cheese
1 cup plus 2 tablespoons all-purpose flour, more as needed
½ tsp baking powder
½ tsp salt
¼ tsp pepper, or to taste

Preheat oven to 350° F.

Line a baking sheet with parchment or aluminum paper
Place the eggs and cheese in a food processor and process until they come together in a thick ball, about a minute or so

Now add the flour, baking powder, salt and pepper, pulse three to four times, just to bring the ingredients together. You don’t want to overwork the gluten in the flour

Place the dough on to a lightly floured surface and very gently knead it until it holds together, it may be somewhat crumbly at first

Shape the dough into an 8” to 10” log
Transfer to the prepared baking sheet and gently flatten

Bake until the log begins to color and is firm to the touch, about 25 minutes

Allow to cool for about 10 minutes, and cut on the bias (at an angle) into ½ inch slices

Now lay the biscotti flat on the baking sheet and bake until toasted, about 15 minutes at which point you turn and toast the other side for another 10 to 12 minutes

Allow to cool completely, and serve.

Having just spent two weeks in Greece, when I had just got used to their eating hours, we returned.
That the Greeks eat extremely fresh fruits and vegetables goes without saying. That they also eat very little meat is a wonderful help to any diet, especially for people like me, diabetics. Since everything is within walking distance, that helps take care of the exercise problem.
Here is a simple example of a very satisfying evening meal when accompanied by a nice salad, that is at 10:00 PM.

Teresa’s Zucchini Pie without Phyllo

1 cup Milk
1 cup Yogurt
2 Eggs
3-4 medium zucchini, chopped finely in food processor
Pinch of salt (the Feta cheese will compensate for salt)
A grinding or two of pepper
2 cups All-purpose flour
½ cup feta, well crumbled

Pre heat oven to 400° F
Oil a sheet-pan well
In a bowl place milk, yogurt, eggs (lightly beaten), zucchini (which drain well of all moisture) add salt and pepper and flour and mix with your hands (do not over mix).
Spread contents on the sheet-pan and spread the feta on top.
Bake for about 35 minutes or until the sides start to brown.
Cut into squares and serve hot or at room temperature.

A Salad for Dieters and Diabetics

I love Caesar Salad but Caesar Salad does not love me; it’s a high calorie salad and people with diabetes must watch what they eat on a daily basis.

Does Caesar Salad need a makeover for us diabetics, you bet. Most people don’t realize that diabetics have got to watch all aspects of a meal, for this reason we are always on a diet or at least watch what we eat.
Let’s start with the croutons; make them yourself with whole wheat bread and spray the oil instead or drowning them in oil and avoid the supermarket type which have lots of chemicals, etc.
The egg yolk has to go. Trials to replace it brought me to a combo of light mayonnaise and Greek yogurt (1 part to 2 parts) (just like the tuna salad I make), you will not taste the yogurt, to keep the dressing creamy and do away with some of the guilt.

The preparation time will be about 25 minutes and you will need;

2 ounces whole wheat bread (2 slices, crust removed)
1 garlic clove; cut in half
1 tablespoons olive oil – placed in a sprayer
1 tablespoons light mayonnaise
2 tablespoons Greek Yogurt
1 tablespoon grated Parmigiano Reggiano
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste – sold in tubes
Black pepper
Hearts of romaine lettuce, torn into bite size pieces

Preheat the oven to 400° F

If you have purchased a loaf of whole wheat cut the bread into ½ inch thick slices.
Rub each bread slice, on both sides, with the cut sides of garlic.
Cut bread into ½ inch cubes and place in baking pan and spray with the oil

Bake 10 minutes or until they reach golden brown and are crisp; and allow to cool before tossing in the salad.

While the croutons are baking, in large salad bowl, using a wire whisk – whisk the mayonnaise, yogurt, Parmigiano, lemon juice, olive oil, anchovy paste, and black pepper.

Add the lettuce and croutons to the dressing in the bowl and toss to coat and serve.

Chicken Tenders with Tomato Sauce not Ketchup for Kids and Grown-ups!


Baking is better than frying and baking is not a demanding chore. If you want to get away from frying, here is a helping hand to assist you in reducing the intake of oily and fatty fried food.

To accomplish the task and enjoy this recipe all you need are:

2 pounds chicken tenders – the little filet on the bottom of the breast
Otherwise get chicken breasts and cut them into filets
2 cups buttermilk
You can make a substitute for buttermilk by adding 1 tablespoon or so of lemon juice or vinegar into 2 cups of milk and let the mixture stand for 10-15 minutes
1 cup fresh bread crumbs – remove the crust, cut into pieces and drop in a blender or food processor
2 Tablespoons mixed Italian herbs - oregano, thyme, rosemary, sage and basil and anything you want
Large pinch of salt
Corn oil
2 Tablespoons Extra Virgin Olive Oil

Pre-Heat the oven to 500° F

Soak the tenders in buttermilk for 15-30 minutes to tenderize the meat. While the tenders are soaking you may want to make the tomato sauce

For the tenders: mix the breadcrumbs, herb seasonings and salt in a shallow large bowl.

At this point, line a roasting sheet-pan with foil; brush the top of the foil with vegetable oil to help prevent sticking, or if you have use the new Silpat sheets
Remove the chicken tenders from the buttermilk and one-by-one roll into the breadcrumbs, coating them on all sides and place on the pan.

Drizzle a little olive oil over each chicken tender and place in the oven to bake for about 12-15 minutes or until the chicken tenders are cooked through and the pieces are lightly browned.

To make a Tomato sauce you will need

2 Tablespoons olive oil or vegetable oil – such as corn
1 small onion - chopped
1 garlic clove - chopped
1 Tablespoon of tomato paste
1 15 ounce can of tomato sauce
A pinch of salt

To make the sauce:
Heat the olive oil in a pot over medium-high heat
Sauté the onions, stirring often - about 3-4 minutes and add the garlic and cook another minute or so

Add the tomato paste, if you elect to use it and mix well and cook for 2-3 minutes more, the tomato paste should darken to a brick color.
At this point add the tomato sauce or better some crushed tomatoes. Also add the salt.
Let come to the boil and check and see it needs any sugar due to acidity, and let simmer for 7-8 minutes and the sauce will be ready
Allow it to cool, about 10 minutes or so, before serving - especially to children

The sauce will keep in the refrigerator for about a week, just keep it well covered

Minestrone - My Version

Now that Fall and Winter are upon us the family request for a heart-warming minestrone will be delicately be brought into the conversation, and I will be delighted to see them eat all the vegetables with a little pasta.

What is a Minestrone: An Italian soup made with common and available ingredients that include beans, onions, celery, carrots, stock or water and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are available and in season. It can be vegetarian, or contain a meat soup base (such as chicken stock). In fact the word "minestrone" has become a synonym for "a mix of all things". Minestrone distinguishes itself by the large quantity of fresh vegetables used and its thick consistency.

“Soffritto” – Soffritto is the basis for many dishes; it is a small dice of vegetables, basically: Carrots, Celery, Onions + Garlic
For the Minestrone we add Zucchini and Potatoes diced into half inch pieces. Fresh (preferably), if out of season, otherwise frozen vegetables like cauliflower, broccoli, spinach, fava beans (in season) or frozen, broad Italian green beans, asparagus, etc., and add to these canned legumes such as: Cannellini and/or Kidney Beans, chick peas or garbanzo and so on, let your mind invent.


½ cup extra virgin olive oil
Soffritto
10 cups water or chicken broth
2 cups chopped Italian plum tomatoes, with juice
14 oz can Cannellini beans - or
14 oz can kidney beans
Salt and freshly ground black pepper
¼ cup loosely packed parsley, chopped
Combination of above vegetables, or all, in bite size pieces
(You will need about 4 ounces of vegetables per person)
Grated cheese, for garnish


Heat the olive oil in a large stockpot.
Add the “soffritto” (onion, celery, carrot, garlic) and sauté gently 5 to 8 minutes or until lightly browned.

Add water or broth and bring to a boil and reduce to a simmer. Add vegetables, tomatoes and beans.
Simmer for 40 to 50 minutes or until vegetables are tender.

(For a thick soup, transfer half of the beans & vegetables to a food processor or a blender and blend into a paste. Add mashed beans and vegetables and bring to a boil.)

Season the soup with additional salt and pepper, if it needs it, allow cooking for 8 to 10 minutes more and shut off the flame and let sit for at least 15-20 minutes.

If you are adding pasta: Cook, separately, ½ a box of (Classic pasta for minestrone are) "Ditalini" or "Tubettini" according to box instruction – i.e. 8-010 minutes, drain and tossed with olive oil.
Add to the soup just before serving.

TERESA’S STUFFED PEPPERS

PIPERIES GEMISTES tis TERESA’S

Our cousin Teresa, on my wife’s side, is one of the most ingenious cooks I know. She is not afraid to experiment. And if she likes something she will not be shy in asking for the recipe. When we cook together, we argue all the time and have lots of fun. The following recipe is totally 100% her own invention. I added the herbs for extra flavor.

12-15 Italian peppers
1 cup feta cheese - crumbled
2 tsp. fresh thyme – or ¾ dry
2 tsp. fresh oregano – or ¾ dry
3 tbsp. parsley - chopped
¼ cup breadcrumbs
½ tsp. salt
1 tsp. pepper
2 large eggs, lightly beaten
½ cup olive oil
2 cans – 24 oz. crushed tomatoes

Pre heat oven to 350˚ F

Wash and clean the peppers, cut off the caps, remove the seeds and any veins that are reachable.

In a bowl mix the Feta, thyme, oregano, parsley, breadcrumbs, salt and pepper Add the eggs, olive oil and ½ can of crushed tomatoes. Mix well and set aside

Stuff the peppers and place them in a baking dish or pan
Spread the remaining tomatoes and drizzle the remaining oil, cover with aluminum foil and bake for 1½ hour

Allow peppers to come to room temperature if they are to be served as appetizers

This past week a friend from work gave me some lovely eggplants, tomatoes and peppers, half way to a caponata.
What is Caponata; It’s a Sicilian vegetable side dish which, very likely, may have been a Saracen contribution to the Sicilian culinary repertoire.

Think? Raisins, sugar, cocoa and in some towns even cumin.

SICILIAN VEGETABLE MEDLEY

CAPUNATA SICILIANA

1 cup oil for frying
3 medium eggplants
1 cup celery heart, cut on a bias, i.e. slant cut
1 cup onion diced
1 cup green olives - medium size no pits
4 oz. capers - small
6 oz. tomato paste
¼ cup white raisins
4 oz. sugar
1 cup vinegar
1 tsp. cocoa
¼ cup extra virgin olive oil

Cut the eggplants into small cubes, salt and let drain in colander. Fry in hot oil until brown.

In a pot of boiling water blanch the celery, green olives, and capers.
Cook for 1 to 2 minutes drop in ice water to stop cooking.

In a sauce pan place ¼ cup olive oil. Sauté celery, onion, olives, capers and mix well.
Add the tomato paste, sugar, vinegar, raisins, cocoa and mix well.
Cook for 10 minutes and add the eggplant. Mix well and cook another 5 minutes.

You may serve hot or at room temperature. Sprinkle extra virgin Olive Oil for additional flavor.

The other day I saw fresh Sardines from Portugal and my thought quickly went to Sardines baked in oil, lemon and oregano. This is very common all over the Mediterranean.

However, the best dish for fresh sardines, in my opinion, is the Sicilian recipe, “a Beccaficu” The name derives from a European songbird, warblers (of the genus Sylvia) and the sardines when properly prepared resemble this particular bird.

The dish doesn’t take long to prepare and is versatile.”Sardi a beccaficu“ can be served as a main course or as appetizer.

SARDINES stuffed SICILIAN STYLE

SARDI a BECCAFICU

2 pounds or 8-10 fresh sardines
1 large lemon - juiced
¾ cup olive oil
1 medium onion - chopped fine
¼ cup golden raisins
¼ cup pine nuts
1 tbsp. sugar
1 large orange - juiced and zest grated
2 tbsp. vinegar
8 ounces fresh bread crumbs
8-10 large bay leaves
1 bunch parsley - chopped
Salt & pepper to taste

Pre heat oven to 400˚ degrees

Clean, bone and flatten sardines like a book. Marinate with juice of lemon, 1 tablespoon oil, salt and pepper

Sauté onions until they caramelize. While still warm add raisins, pine nuts, sugar, zest of orange and juice of orange and lemon, vinegar, breadcrumbs, salt and pepper, parsley and mix well.

Place mixture on one side of sardines with a spoon and fold, set first layer, and place 3-4 bay leaves to separate the layers. Sprinkle with olive oil and layer a second or third layer repeating process.

Bake for 10 minutes.

Serve hot or better at room temperature.

Fig Jam / Marmalade

When you have fig trees, you have decent years and you have great bountiful years

Usually there is enough that leads one to making a Fig jam or even Marmalade or even brandied.

2 lbs figs
19 oz (1lb 3 oz) sugar or 3 cups Splenda
1 box low sugar pectin
1 tablespoon lemon zest
2 lemons – juiced = ½ cup

Remove the tips, peel and cut figs in quarters

Place figs in a medium pot with a little water (1 cup) in which you dissolve the pectin, squash the figs or put them through the food processor, to break them up and add grated lemon zest and the juice of the lemons and slowly bring to a boil

When the figs have come together add the sugar and cook until it reaches marmalade consistency
At this point, if you desire, you may add a shot of grappa or Metaxas brandy or even cognac

Place the marmalade in glass jars, washed in hot water
Fill the jar or jars to the jar mouth and allow them to cool

Clean the neck and lip of jar again and place lid – do not tighten

Place the jars in a surface covered with a towel and allow them to cool completely before storing in the refrigerator.

Crostini-Bruschetta with Prosciutto or Anything you want

People are somehow led to believe that crostini are not small bruschette, but they are.

Bruschetta, toasted bread – from the word “bruscare” to toast, is made from day old, the dryer the better, Tuscan style or ciabatta bread. Tuscan style bread is also made in other regions of Italy. The bread is made with a starter or “biga” which if prepared two to three days ahead, left at room temperature to ferment, will have a sour odor and taste, henceforth, like sourdough style bread. There is a belief that says that in the old days, before all was mechanized, the bread would have been so stale that it would have to be soaked in stock or oil or juice to make it chewy and edible again, there is some truth to that. However, in this day and age you don't have to do this.

Crostini, little “toasts”, on the other hand are made from smaller loafs of bread, Italian loafs, also cut on the thin side and most of the time at an angle (on the bias) so they seem longer than they really are.
In Sicily we simply grilled a slice of bread, in the fireplace, put a small amount of olive oil and any leftovers and we had a snack.

In the fifties, with the flow of tourists, restaurants took this idea further. They used Tuscan style or ciabatta bread rub it with a clove of garlic, drizzle some oil, season them with salt and pepper and top it with flavorful condiments.

1 loaf of Tuscan style or ciabatta bread, cut into ½ inch slices
1-3 large cloves of garlic, peeled
12 ripe figs or other ripe fruit – cut into thin slices
6 slices of prosciutto, cut in half
Fresh mint
Extra virgin olive oil
Balsamic vinegar
Freshly ground black pepper

Grill your slices of bread, Tuscan style or ciabatta
While they're still hot, rub with the garlic and drizzle the extra virgin olive oil

Place a piece of prosciutto over each of your crostini or bruschetta, a slice or two of fig or other fruit and top with a leaf of mint

Serve with another light drizzle of extra virgin olive oil, a drop of balsamic vinegar, and some freshly ground black pepper

Making Hard Boiled Eggs

It’s not difficult to imagine that some people do not know how to boil water, never mind boil an eggs. So, here is simple step-by-step sure way to get excellent hard boiled eggs

1 dozen Eggs
2 teaspoons salt
1 tablespoon white vinegar

1 Make sure the eggs are at room temperature

2 Fill a sauce pan ¾ up with water

3 Place the eggs in the water, single layer, and make sure there is at least an inch of water over the eggs. Add a tablespoon of vinegar which will help keep the egg whites from running out of any eggs that may happen to crack while cooking

4 Add salt to the water, and bring to a boil over medium-high heat

5 Once the water is boiling, remove the pan from the heat, cover it and let it sit for 10-12 minutes; (You can check for doneness by removing one egg with a spoon, run it under cold water, and cut it open) It is very hard to overcook eggs using this method you can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked

6 Have a bowl of ice water at the ready and transfer the eggs to the ice water

7 Let cool for 5-10 minutes before peeling

8 Store the eggs in a covered container in the refrigerator

9 Hard boiled eggs should be eaten within a few days, a week maximum


Chef’s Note: If you have hard boiled eggs that are difficult to peel, put them in the refrigerator for a few hours or days; they will be easier to peel once cold.

Fresh, ripe tomatoes, cucumbers and basil (the more you cut basil the more it grows). The classic recipe is plum tomatoes and cherry tomatoes. You can also use beefsteak, heirloom, tomatoes of different colors which when they come together make, along with stale bread, a classic Italian salad, panzanella. This is a perfect salad to make when it’s hot and sunny.

Panzanella
Bread and Tomato Salad


Panzanella, at its core, is really a way to use up crusty day-old crusty bread that has gotten hard and gives an accent to the perfect summer tomatoes. It’s a cooling summer salad that relies on the bread as the “filler” to soak up the juices of fresh tomatoes, cucumbers, olive oil and red wine vinegar, which you pour over it.

This salad was once a poor man's dish that has become a touristy trendy dish. Some suggest that you should only make this salad in summer, and only use the best and freshest ingredients. However, I contend that with all sorts of ripe fresh summer produce, available in winter, it’s a pity not to makes this great salad with such great ingredients, all year round, and yes only use the best and freshest ingredients.

4 cups day old ciabatta or country-style bread *
Ripe tomatoes, beefsteak, heirloom, plum and cherry, cored, seeded & chopped
1 cucumber, peeled and sliced
1 medium red onion – in slices
⅔ cup of extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 tablespoons finely grated Parmigiano, for garnish
¼ cup drained capers
Salt and freshly ground black pepper
½ cup thinly sliced fresh basil leaves
¼ cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

Cut the bread into cubes
Cut the tomatoes in half and scoop out the seeds and cut the tomatoes into 1 inch cubes and set aside
In a large bowl, whisk ⅔ cup of oil, vinegar, and garlic, season with salt and pepper to taste
Add the bread, tomatoes, cucumber, onion and basil; toss to combine and transfer half the mixture to a deep dish
Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes and drain
Arrange the capers and olives over the bread mixture.
Repeat layering with the remaining bread mixture, then the remaining capers, and olives.
Cover the salad and let stand at room temperature for the flavors to blend, for at least 1 hour
Garnish with the basil sprigs and serve.

* If you don't have hard day or two old bread you can take fresh crusty bread, cut it into cubes, lay out on a baking sheet, and put in a 300° F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried)
If you use fresh bread without drying the bread will disintegrate into mush in the salad

Fresh, ripe tomatoes, cucumbers and basil (the more you cut basil the more it grows). The classic recipe is plum tomatoes and cherry tomatoes. You can also use beefsteak, heirloom, tomatoes of different colors which when they come together make, along with stale bread, a classic Italian salad, panzanella. This is a perfect salad to make when it’s hot and sunny.

Panzanella
Bread and Tomato Salad


Panzanella, at its core, is really a way to use up crusty day-old crusty bread that has gotten hard and gives an accent to the perfect summer tomatoes. It’s a cooling summer salad that relies on the bread as the “filler” to soak up the juices of fresh tomatoes, cucumbers, olive oil and red wine vinegar, which you pour over it.

This salad was once a poor man's dish that has become a touristy trendy dish. Some suggest that you should only make this salad in summer, and only use the best and freshest ingredients. However, I contend that with all sorts of ripe fresh summer produce, available in winter, it’s a pity not to makes this great salad with such great ingredients, all year round, and yes only use the best and freshest ingredients.

4 cups day old ciabatta or country-style bread *
Ripe tomatoes, beefsteak, heirloom, plum and cherry, cored, seeded & chopped
1 cucumber, peeled and sliced
1 medium red onion – in slices
⅔ cup of extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 tablespoons finely grated Parmigiano, for garnish
¼ cup drained capers
Salt and freshly ground black pepper
½ cup thinly sliced fresh basil leaves
¼ cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

Cut the bread into cubes
Cut the tomatoes in half and scoop out the seeds and cut the tomatoes into 1 inch cubes and set aside
In a large bowl, whisk ⅔ cup of oil, vinegar, and garlic, season with salt and pepper to taste
Add the bread, tomatoes, cucumber, onion and basil; toss to combine and transfer half the mixture to a deep dish
Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes and drain
Arrange the capers and olives over the bread mixture.
Repeat layering with the remaining bread mixture, then the remaining capers, and olives.
Cover the salad and let stand at room temperature for the flavors to blend, for at least 1 hour
Garnish with the basil sprigs and serve.

* If you don't have hard day or two old bread you can take fresh crusty bread, cut it into cubes, lay out on a baking sheet, and put in a 300° F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried)
If you use fresh bread without drying the bread will disintegrate into mush in the salad

Garides Turkolimano

Shrimp in Tomato and Feta Sauce

2 Tbsp Olive oil
1 onion, chopped
2 cloves garlic, sliced thin
2 14.5 ounce cans petit dice tomatoes
Or
3 fresh tomatoes, seeded and chopped
¼ cup fresh Italian parsley - chopped
1 Tbsp fresh dill minced or 1 teaspoon dried
1½ pounds medium sized raw shrimp, peeled, deveined with tails on, thaw if frozen
A pinch of salt – taste & adjust
A pinch of pepper
¼ pound feta cheese - crumbled

Preheat oven to 400° F

Heat the oil in a large, oven proof skillet on medium high heat
Add the onions and cook until softened, 5 minutes
Add the garlic and cook until fragrant, about 30 seconds more

Add the tomatoes and bring to a simmer, reduce the flame and let simmer for 8-10 minutes, until the juices thicken a bit

Remove from the heat. Stir in the herbs, shrimp, feta cheese, check for salt and pepper

Place the skillet in the oven and bake, uncovered, until the shrimp are cooked through; it will take about 10-12 minutes

Serve with crusty Italian bread, or over pasta or rice

Tomato season is coming along with a great quantity and quality of tomatoes. My preferences are the Roma style, also known as egg shaped tomatoes, and the big cherry tomatoes. The Cherry tomatoes are the ones we will be dealing with this week and I think you will like the recipe

Cherry Tomatoes Stuffed with Feta and Olives

Depending on the use adjust the amounts of Feta, tomatoes and olives. I will give you portions for 10 to 12 persons.

½ pound Feta cheese, cut into small cubes
3 tablespoons extra-virgin olive oil; plus additional for drizzling
2 tablespoons minced red onion
1-2 teaspoons chopped fresh oregano – if not ½ teaspoon dried
1 basket large cherry tomatoes
10-12 pitted Kalamata olives, cut in slivers lengthwise

Toss the cubed feta in oil, onion and oregano in bowl, season with Kosher salt and freshly ground pepper, to your liking.

Cut the cherry tomatoes, crosswise, in half; scoop out the pulp with a melon baller or a teaspoon.

Place the cherry tomatoes, cut side up, on plate or platter you will be serving them in and sprinkle again with a little Sea salt or Kosher salt, no pepper thisd time.

Stuff the cherry tomatoes with the marinated feta and place the olive slivers alongside cheese.

At this point drizzle some additional Extra-Virgin olive oil to enhance the flavor

If you want to make it spectacular; add slivers of Sicilian or Agrinio green olives

Recently I read a recipe from a Greek website for Sicilian Arancine. It read so bad that I have decided to publish “the real” Sicilian recipe.

SICILIAN RICE ORANGES

A R A N C I N E





4 cups rice
1½ sticks butter - room temperature
5 large egg separated
2 cups Parmiggiano cheese - grated
5 cups peanut oil - for deep frying
salt and pepper





In separate bowls place

2 cups home-made bread crumbs
And the
5 reserved egg whites, lightly beaten

Cook the rice 15 minutes and drain. Return to the pot and stir in the butter, salt and pepper and let cool overnight at room temperature or refrigerate. The next day: Stir Rice and add egg yolks - stir well and add grated Parmigiano cheese and stir well.

Place bread crumbs in a platter - beat the egg whites lightly and put next to pot with rice. Heat the oil in a deep pot for frying to 375 degrees.

Arancine can be frozen and microwave heated, if they last more than a week or two.

The stuffed version with meat, peas and vegetables, is basically the same recipe. Sauté 2 lbs. chopped meats in olive oil, when fully cooked add the peas and any other small cut vegetables you desire. Add 1 can (4½ ounces) of tomato paste, allow to simmer for one hour or so - or until the sauce is thick and the meat and vegetables are cooked. Allow to cool completely before placing a teaspoon into the middle of the rice ball.

Place a large handful of rice in your hand and roll into large size golf balls, make a cavity and stuff with a teaspoon of meat sauce and again shape into a ball.
Roll into the egg whites and into the bread crumbs and deep fry until golden brown. Drain on paper and allow to cool before serving.

To make the recipe a little richer and to make it look like a real orange, add a pinch of Saffron when cooking the rice and omit the tomato sauce.

Sicilian-Greek Antipasto

When summer arrives there is nothing like a good fresh mixed salad

Slices of Mortadella
Slices of Basturma
Arucola, Romaine hearts or Bibb lettuce
Carrots - julienne
Kalamata and Sicilian green Olives - cracked
Cherry tomatoes - halved
Ricotta salata (salted ricotta) and Feta cheese

On a platter, arrange the sliced meats, preferred salad greens, carrots, tomatoes and cheeses.
Prepare a vinaigrette of your choice, best is Extra-virgin olive oil and vinegar, wine or balsamic, with salt and pepper. Mix wells and let sit in refrigerator for up to one hour.

Shake well and drip the vinaigrette on everything but the Mortadella and Basturma.

And to follow that, a light summer pasta

Pasta con Pomodorini
Spaghetti with small tomatoes

1 pound Spaghetti or other pasta
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup thinly sliced garlic
½ tsp red pepper flakes
1 small basket small cherry tomatoes, stems removed; crush with your fingers
½ cup fresh basil leaves - torn into pieces
salt
pepper
Grated Parmigiano Reggiano

Bring a large pot of salted water to a boil over high heat. Add the pasta
While the pasta is cooking, heat ¼ cup olive oil in a large skillet over medium heat and add the garlic, cook until the slivers are golden brown and crisp, add the chilis and cook for about 30 seconds

Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes
Add the basil and season with salt and pepper.

When the pasta is al dente - reserve about ½ cup cooking water and drain the pasta
Return the pasta to the warm pot or a heated sauté pan and add the sauce and mix well

Add some of the reserved cooking water if the pasta seems dry

Transfer to a, warm, serving bowl and sprinkle some grated Parmigiano

Drizzle with a little olive oil and serve

Summer, its Salad time

Greek Italian Salad

6 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
Salt and pepper
1 romaine lettuce torn into small pieces
1 can chickpeas (garbanzo) beans
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
½ cup crumbled feta cheese
4 slices Italian Genoa salami, cut into strips
¼ cup sliced pitted kalamata olives
1¼ pounds cooked shrimp – if you wish

Whisk together the oil, vinegar, oregano, and garlic in small bowl to blend

Season dressing with salt and pepper

In large bowl, combine lettuce, chickpea/garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, sliced olives and cooked shrimp, if you wish

Pour the dressing over the lettuce toss to coat and mound salad on platter and serve.

Crocché di Patate ©
Potato Croquettes

Summer is a time for Antipasti which stimulate the taste buds and reduce the appetite. Along with the traditional cold cuts of Prosciutto, Mortadella, Salame, etc., you should include the following tasty little treats

When my mother made them, we, my father, my wife and kids, all roamed around the stove to pick up one or two of the not too perfect “polpettine di papate” that were not to go on the serving’guest’ tray. They are a delightful addition to any antipasto tray.

2½ pounds potatoes
3 egg yolks (reserve the whites – you will need them) plus one whole egg
5 tablespoons grated Parmigiano/Romano cheese
½ cup parsley - finely chopped
¼ cup olive oil
Corn Oil for frying

The phrase for the amounts required for the next four ingredients, of no specific measure, in Italian, is “quanto serve or quanto basta”. This means “what it takes” or “the amount needed”

All purpose flour
Salt
Pepper
Bread crumbs (plain)

Wash and peel the potatoes, cutting them into 1 inch chunks and then submerging the peeled potatoes in cold water so they don't oxidize. When all the potatoes are peeled and cut, place them in large pot. Fill the pot with cold water to just cover the potatoes. Add 1 tablespoon salt. Bring the water to a boil and cook until the potatoes are tender, about 12 minutes from start of boiling.
Drain the cooked potatoes. When they are cool enough to handle, run the cooked potatoes though a potato ricer or food mill.

When all the potatoes are riced, put them in a large bowl and season with the grated parmesan, parsley, salt, pepper and olive oil. Mix the ingredients well and add, one at a time, the three egg yolks.

If the mixture seems too hard you can even add one or two of the egg whites.

Using a tablespoon - measure out a full tablespoon of the potato mixture to form the crocché. Mold with your hands, moistened in cooking oil, make sure the potato mixture forms to about three inches long and ½ inch in diameter.

As you make them, roll them in flour, then bathe them in the egg wash (1 egg plus egg whites lightly beaten) and roll them in bread crumbs.

Place them on some waxed paper that has a thin layer of bread crumbs on it.

When the potato mix is finished, place the croquettes aside to finish cooling.

Once cool, fry them in vegetable oil until lightly browned.

Serve them warm or at room temperature.

Refreshing Dips

Artichoke Dip

2 bottle artichoke hearts – in oil, drained, about 15 ounces
2 tablespoons finely chopped onion
¼ cup mayonnaise
juice of ½ lemon, about 1 to 1½ tablespoons
¼ teaspoon cayenne pepper, or to taste
4 slices bacon, cooked, drained, crumbled
salt and pepper

Drain and mash the artichoke hearts with 6 – 10 pulses of the food processor
Combine well with the onion, mayonnaise, lemon juice, and cayenne – pulse 3-4 times
Add the crumbled bacon and pulse 2 times
Taste for salt and add pepper as desired
Chill for 1 to 2 hours before serving


Greco Sicilian Dip

1 can cannellini beans, drained well
¼ cup sun dried tomato in oil, drained
¼ cup capers, in brine preferable
1 small red onion, chopped
2 garlic cloves, minced
¼ cup extra virgin olive oil
2 tsp fresh lemon juice
½ cup, good quality, Feta cheese - crumbled
½ tsp cayenne pepper
4 tbsp hot water – to help the mixture come together
Salt, check carefully due to Feta, and pepper

Chopped flat leave Italian parsley for garnish

Place the beans in a food processor along with the sun dried tomato, capers, onion and garlic. Pulsate 6-7 times.
Add the olive oil and lemon juice, pulsate on and off for a few seconds.
Add the Feta cheese, cayenne pepper and pulsate until the puree is smooth.
If needed, loosen the consistency with the hot water.
Check for salt and pepper and finish
Decorate with chopped parsley
This dip can be made 1-2 days before, refrigerated, and served cold or at room temperature.


Roasted Garlic Herb Dip

2 heads garlic – about 3 inches wide
½ cup extra virgin olive oil sprigs fresh thyme
3 sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon black pepper

Preheat oven to 425°F

Put oven rack in middle position
Cut off and discard ½ inch from tops of garlic heads, exposing cloves.
Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil.
Roast until garlic is golden and tender, 1 to 1¼ hours.
When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic.
Mash well with a fork and season with salt.
Makes about ½ cup of dip

Here is another of the recipes from my cookbook

The Sicilian equivalent of the Greek fish soup “Kakkabia” is a Saracen influenced soup. The difference comes down to three ingredients: Saffron, hot and sweet peppers and orange juice.

SICILIAN / SARACEN FISH STEW

SUPPUNI A LA SARACINA

1 pinch saffron, diluted in 3-4 tablespoons warm water
2 tbsp. olive oil
4 cloves garlic - chopped
1 medium onion - chopped
2 medium peppers – cut into strips
2 tsp crushed red pepper flakes
1 lb each: grouper, sole, shrimp, and squid – cut into small pieces
1 dozen each clams and mussels
1 cup white wine
3 quarts water
½ bunch parsley – chopped fine
½ tsp. dried oregano – or- 1 tbsp. fresh - chopped
2 cups orange juice

In a small cup dilute the Saffron.
In a hot pot, preferably made of terracotta, heat the oil and sauté the garlic, onion and green pepper.
When they have softened, about 4-5 minutes add the crushed red pepper.
Sauté for 2-3 minutes and pour the wine and allow the alcohol to evaporate.

Add the water and bring to a boil, lower the flame and allow to simmer for 4-5 minutes.
At this point add the clams and mussels and cook 2-3 minutes.
Add the grouper and squid and cook another 6-7 minutes.
Remove the clams and mussels, they should have opened – those still closed throw out- and allow the rest to cook for another 15 minutes.
Add the sole, shrimp, parsley and orange juice and cook another 5-7 minutes.

Taste for salt, season and serve with crusty Sicilian bread.

Stuffed Tomatoes and Peppers - Greek Style

This week we had stuffed tomatoes and peppers because I found that the outdoor market and our local super-market are beginning to bring large stuffing tomatoes. It is too early for, large, Jersey Tomatoes, however, these did very well.

This is food that you cook one night and eat it, warmed up, the next. If anything it makes it taste even better. This is exactly what my wife and did this week.

6 large ripe tomatoes
3 medium green peppers
¾ cup olive oil
¾ cup canned tomato sauce
2 pound chopped beef
1 cup Arborio rice, (best if you cook for 12 or so minutes) for stuffing
1 Vidalia onion, chopped fine (about 1 cup)
3 garlic cloves, minced very fine
¼ cup parsley, minced
¼ cup Parmigiano Reggiano or Kefalotiri cheese
1 teaspoon salt
½ teaspoon pepper
1 cup water

Preheat oven to 375° F

Prepare a large round pita pan (tapsi) or a 9 by 13 inch baking dish, by lightly oiling it.

Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
Cut off tops of peppers (retain tops) and remove seeds and membrane.

Sauté the chopped beef with garlic and olive oil until browned
Place tomatoes and peppers in the pan, level off the bottom with a knife so they sit comfortably.

In a blender or food processor, puree the reserved tomato pulp, tomato sauce and add the onion and blend until finely chopped.

In a large bowl, combine the beef, contents of blender, parsley, half of the oil along with the rice. Mix gently but thoroughly. Add ¾ of the tomato sauce mixture, salt, and pepper and again mix well

Fill the tomatoes and peppers with the, meat and tomato mixture and place the tops of tomatoes and peppers

Lay down a base with the remaining rice mixture all around the pan along and place the tomatoes and peppers on top. Sprinkle the remaining olive oil on top of the tomatoes and peppers.

Bake for 1½ to 2 hours or until the tomatoes and peppers are tender and the filling is fully cooked through.

Turn off the oven and leave the food in for another hour or so. This will allow the tomatoes and peppers and the rice mixture to absorb all the juices.

Serve, either warm/hot or at room temperature.

Pesto the Basil Sauce

As spring turns into summer and basil becomes abundant this is the perfect time to make pesto. Get ready to start pounding away. It is worth to know that Pesto originated in Genoa, Italy, the word pesto comes from the Italian ‘pestare‘, which means to pound or to grind. Pesto is so versatile it can be added to pasta, pizza, used as a salad dressing, in particular with boiled new potatoes, and much more.

The Ingredients usually are:
(You can vary what goes in according to your taste. I use much more garlic than the two cloves)

2 cloves garlic
2 cups fresh basil leaves – I prefer the small others prefer the large
3 tablespoons pine nuts (toasted) I use walnuts
Sea salt and pepper
½ cup extra virgin olive oil
½ cup Parmigiano cheese either grated or roughly cut into small pieces

Most people probably do not know what was used to make pesto before the food processor to grind the above components.
Back when kitchen gadgets were not electric, we used a basic stone or brass bowl with a heavy stick to make food like pesto. It took time to make and was simpler and frequently tastier.
The major difference between a food processor and a mortar and pestle is that the food processor tends to pulverize the ingredients, whereas the latter, mortar & pestle, utilizes a human manual control and a blending process which allows for consistency and flavor control.
Making pesto, the old fashion way, clearly demonstrates the differences of techniques. You see, the crushing process allows the garlic, basil and other ingredients to give off their unique aromas.
Not too long ago the mortar and pestle were commonplace in Mediterranean kitchens as well as in North Africa, India, Far East, all with their intricate blend of condiments and spices which rely on this ancient grinding method to extract all-around flavors.

Making the Pesto

Start the same way you would with a food processor; place the garlic and salt in the mortar* and grind them to a paste next you start adding the basil leaves, a few at a time instead of all at once. Add the pine nuts or almonds or walnuts and crush, incorporating them into the garlic and basil.
If you are going to use, the Pesto, immediately, add the cheese and continue to pound and mix to a desired consistency

Blend in the oil in a slow stream until you reach the desired mixture you want. The mushier it looks the better it tastes.


* A mortar and pestle is a tool used to crush, grind, and mix solid substances. The mortar is a bowl, typically made of hard wood, marble, clay, or stone. The pestle is a heavy bat-shaped object, the end of which is used for crushing and grinding.

Herbs

Keeping Herbs Fresh

When you gather or buy fresh herbs, such as: Parsley, Basil, Rosemary, Thyme, Mint, Oregano and Sage, snip off or cut off the bottom of the stems. Make sure the leaves are dry, but rinse them when you are going to use them.

Fill a mason jar or a water glass half-way with water and place the stem ends first into the jar or the glass. If you decide to store the herbs in the refrigerator, cover loosely with a clear plastic bag.

Parsley can be stored at room temperature or in the refrigerator, the same goes for Rosemary, Thyme and Sage. However, according to several sources , Basil is best stored at room temperature and not in the refrigerator because it is vulnerable to damage from the cold air.

Make sure to change the water every other day. Fresh herbs can last up to 2 weeks or longer when stored this way.

Herbs in Italian / Greek Kitchens

Parsley: It is usually recommended that you use flat leaf Italian parsley in Italian cooking, and reserve the curly variety as a garnish. Parsley can be washed and stored in the refrigerator for up to a week. It is a fresh addition to almost any dish, and is also great as a mouth freshener as it masks the odor of garlic.

Basil: A fragrant plant which legend says that due to its excellent aroma and perfume ancient kings used it to adorn their palaces. Its name is Greek for “kingly.” It is not true that basil is associated particularly with Italian cooking. Greek cuisine makes extensive use of basil and is a fundamental seasoning ingredient for many sauces, soups and salads. The Italians use it more especially in tomato sauces, and who can forget the wonderful pesto sauce?

Oregano: A plant of the mint family. This herb is particularly prized in Greece and southern Italy. It is widely used to season salads, sauces, pizza, and grilled vegetable dishes. The fresh type stores well in the refrigerator, and when dry keeps for a year or so when stored in a dark place. The ancient Greeks used fresh oregano leaves as tea to help with headaches and insomnia.

Rosemary: An evergreen shrub with lance shaped leaves, and extremely fragrant. Rosemary was used in ancient times and still is used today for its medicinal purposes but has become a mainstay in modern Italian and Greek cooking as a seasoning for roasts, potatoes, breads and vegetable dishes. It will store, fresh in water and dry in a dark place.

Sage: A small plant with fragrant leaves, part of the mint family. Salvia, the Latin name, means the healing plant. Medicinally, sage as a tea is believed to restore energy and bad memory. Sage is often used in combination with rosemary to flavor roasts, and the famous veal dish Saltimbocca gets it's specific flavor from sage as well. Sage stores well in the refrigerator.

Thyme: A member of the mint family; indigenous to the Mediterranean. It has fragrant and of antiseptic qualities, when cooking snails feed them thyme and all the inner contents will be cleaned. Thyme is a very powerful herb and should be used very sparingly. It adds great flavors when seasoning meats, stuffing's and marinades. The easiest way to use fresh thyme is to simply pull the small leaves off the stiff stalks, use just the leaves in your cooking.

We’re still in spring!

This week I will purchase several bunches of ‘broccoli rabe’, which means I will also stop at my local pork store to purchase several pounds of Italian sausage.
Traditionally the two are served on a large platter with the broccoli rabe in the center and the fried sausage all around.
Long and behold I remembered that on a trip to Florence, Firenze to the Italians, I had a wonderful dish that was baked with lots of garlic and white kidney beans, “cannellini” as part of the dish. You see, in Florence they use quite a lot of ‘cannellini’, sometimes it becomes too much. I did find the recipe and I will cook it this weekend, delicious!

Broccolini di rape con salsiccia a forno

Broccoli rabe with Sausage in a Casserole

2 bunches broccolini di rape, ‘broccoli rabe’ as they are known here, cooked and well drained
2 pound fresh Italian sausage
1 can, Cannellini, white kidney beans
1 small onion, finely sliced
½ cup milk
½ cup grated Romano - cheese
1 teaspoon grated lemon peel
1 teaspoon pepper
¼ cup, homemade, bread crumbs
4 cloves garlic, sliced thinly
4 teaspoons butter, melted

Pre heat the oven to 375 degrees F

In a large skillet cook sausage over medium heat for about 8 to 10 minutes until the inside pink is gone, turn often. Place sausage on paper towels to drain. When the sausage has cooled, slice into bite size pieces.

Wash and clean and peel hard sections of the broccoli rabe. Place in a pot of salted boiling water and blanch for 5 minutes or so. Drain and leave in the colander to cool. When they have completely cooled, cut into 2 inch sections.

In a mixing bowl combine cooked sausage, broccoli rabe, beans, onion, milk and the ¼ cup of the cheese, lemon peel and pepper and mix well.

Transfer the mixture onto an olive oil greased baking dish.

In another mixing bowl; combine the bread crumbs, remaining ¼ cup of cheese along with the garlic and the melted butter; sprinkle on top of the casserole and bake, uncovered, for about 30 - 40 minutes or until the bread crumbs brown and the contents are nice and hot.

Serve with lots of crusty Italian bread.

Funny, we used to call this type of food, peasant food.
Today this dish comes under the classification of “gourmet dish”.
Yet, when it was peasant food, we survived many a day in the rough agrarian society we grew up in.

Spring Has Arrived

So what’s so wonderful about spring? Let’s see, everything in nature is new, fresh and healthy: Look at the greenery after the dull gray of winter. The new vegetables and fruit. Some examples are.

Asparagus, In early May they announce that spring has arrived. Asparagus have such fresh flavors which come to the forefront when grilled, boiled or in a frittata, etc. Asparagus are rich in vitamins A and C, calcium, iron.

Fava Beans, κουκιά, fave, eaten usually in a stew combined with artichokes, while they are still fresh in their pod. The leaves of the plant can also be eaten either raw or cooked like spinach or in stews as referenced above.

Green Beans Fresh green beans are at a peak from May to October. They have a healthy supply of beta-carotene and vitamins A and C.

Spinach. Greeks have been eating spinach quite a long time and it has been a favorite of the whole Mediterranean since the Crusades. Spinach are rich in vitamin A which is great for cardiovascular health.

Spring Onions. Known as scallions or green onions provide vitamins A and C, calcium and iron.

Basil. Enhances the flavors of your favorite pasta and favorite sauce or spring salad, basil is a wonderful source of vitamin A.

Spring Greens. From arugula, romaine, mesclun, bok choy, watercress to dandelion greens. They are all rich in lutein, beta-carotene, vitamin C, and all excellent for the digestion.

Apricots. The true fruits of spring. Apricots help satisfy a sweet tooth, but the lively red, orange and yellow hues signal a plentiful supply of antioxidants.


This week’s recipe is:

Fava Beans, Green Onions and Escarole

3 pounds fresh fava beans in the pod
2 clove garlic, sliced on the thick side
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
2 bunches green onions – scallions, trimmed and cut in half
1 bunch escarole, trimmed and cut into wide strips
Salt and pepper


Shell the beans and discard the pods. Bring some water to a boil and add the beans and cook over medium heat for about 45 seconds.

Drain and reserve 1 cup of the cooking liquid. Let the beans cool for 10 minutes. Then remove the skins off the beans.

Place half the olive oil in a medium pot along the garlic, beans over medium-high heat, cook by stirring frequently, add the reserved cooking liquid and enough water to cover

Bring to a boil and add the scallions and escarole. Cook on medium heat for about 20 minutes. Let it rest for another 20 minutes, plate drizzle some of the remaining olive oil and garnish with lemon wedges.

Greek Chicken Soup

You can tell I'm new at this. I forgot the Recipe.

Here it is

GREEK CHICKEN SOUP
KOTOSUPA AUGOLEMONO

1 chicken, about 2½ lb
1 onion, peeled and halved
1 carrot, peeled and halved
1 rib of celery halved
1 bay leaf
1¼ cups Orzo
2 eggs
Juice of 1 lemon
Finely chopped parsley
Salt
Pepper

Place the chicken in a pan and cover it with water then bring to a boil.
Add the onion, carrot, celery, and bay leaf, and season with salt and pepper.
Skim off the scum that forms on the surface.
Reduce the flame and simmer for about 1 hour or until the flesh falls away from the bones.

Drain the chicken and set aside. Pass the broth through a sieve. Remove the skin and bones from the meat and cut the chicken meat in pieces and add it to the stock.
Bring to a boil and add the orzo, and simmer at medium heat for about 18-20 minutes or until the orzo is tender (add more boiling water if necessary).

Remove the soup from the heat, and add salt and pepper to taste.
Whisk the eggs with the lemon juice until they are slightly frothy. Continue to beat them while you gradually add a little stock, with a ladle, to temper the eggs while stirring continuously.

Allow the chicken soup to cool slightly and stir in the lemon-egg sauce.

Ladle the soup into bowls or soup plates, sprinkle with parsley and serve.

Enjoy.

Chef Dino

Greek Chicken Soup

As I mentioned in my first posting I will be publishing one recipe, from my collection, every month or so. A good start is to publish our family's chicken soup, simple and easy to follow.
In the near future, I may publish my collection and Cookbook "Mediterranian Revelry, Greek - Sicilian Dinner Party" discovering Greek-Sicilian Peasant Food.

Enjoy

I will publish 1 recipe a month from my cookbook "Mediterranean Revelry / A Greek Sicilian dinner Party"
I will also touch on food subjects particular to Greek/Sicilian or Sicilian/Greek to show the similarities that they have in common