Hand Made Cavatelli

Cavatelli is an Italian cheese dumpling usually served as a pasta course. You may top it with any type of sauce you like. Traditionally my family has this with Sunday Gravy (Basic Recipe on this Blog). It's also served often with Vodka Sauce. You can use any gravy or sauce you like.

Ingredients
1 Lb Ricotta, drain well
1 Egg
1/8 tsp Salt
4 Cup Sifted Flour

Mix Dough
Beat ricoota, egg and salt till very fluffy
Add sifted flour gradually till not sticky.
You may need more or less flour to make a firm workable dough you can roll out into a nice smooth rope.
Cover on work surface with upside down bowl to keep moist.

Rolling the dough
Cut a small piece of dough (about the size of an egg)
With the palm of your hands roll dough into a long uniform rope about 1/2 inch diameter.
cut into small pieces about 1 1/2 - 2 inches long
Shaping the cavatelli
On a well floured suface place two to three fingers on dough pieces and drag until it curls up.
Repeat with all till dough is used up.

Cook
Cook the same as you would pasta or freeze on floured cookie sheet for later use. Once frozen you can store it in the freezer in zip lock freezer bags for months.

Serve with any sauce you like or in soup.

Old fashioned white bread

In a glass bowl, add 1 c. lukewarm water, 1 tsp. sugar & mix in 4 tsps. dry yeast until dissolved. Let sit 5 minutes, until yeast begins to activate.

While yeast is proofing, melt 4 Tblsp. butter in a bowl, add 2 cups of warmed milk combined with 4 Tblsp. honey. Add to the yeast mixture and stir.

In a large bowl, combine the liquids with 3-4 cups white flour (bread flour is best because of the gluten content) and 1 heaping tsp. salt - stir well. Continue adding flour (a BIT at a time) until a workable dough is formed. Turn onto a floured board and continue to knead 5-10 minutes until a semi-firm (but not TOO sticky or firm) dough is produced.

Put dough into a greased bowl (stoneware or pyrex) and cover loosely with a towel. Put in a draft free place and let rise until doubled, approximately 1 hour.

Turn dough onto a floured surface and divide in 2 equal parts. Form each part into a loaf size (rolling & folding seams under) - place each pc. into a greased aluminum loaf pan (glass pans are AWFUL for bread baking- and darkened teflon pans aren't much better. If you must use (dark) teflon coated pans, decrease oven temp by 10º to keep bread from getting too dark). Cover loosely with a towel and let rise again until doubled in size, approx. 45 minutes - 1 hour.

Heat oven to 350 degrees. Place the loaves in the oven and bake approx. 40-45 minutes until crust is golden... remove from oven & carefully remove a loaf of bread from a pan - tap the bottom of the loaf - if it sounds hollow, it's done. If it looks like it needs more baking time, put it back in the oven for another 5 minutes or so.

Bacon Gravy

I used to call this Biscuits and Bacon Gravy but it can be so much more. So use it over biscuits if you like or over an open faces egg sandwich or my favorite is to smother a breakfast skillet with it. Use your imagination and enjoy it.

Ingredients
1/2 Lb Bacon cut into 1 inch pieces
1 C Water
1 tsp Chicken soup base or 1 bouillon cube
1 C Heavy Cream
1 to 2 Tbsp Flour
Fresh Ground Black Pepper

Directions
Cook Bacon over low to medium heat till cooked but not too crispy.
Add water and cook over medium heat till boiling
Add Bouillon and stir till dissolved
Stir in cream and bring back a slight boil
Add flour one Tbsp at a time and dissolve with a fork then mix it with entire mixture until desired consistency
Sprinkle with Black Pepper
Serve over open faced biscuits or hash browns or a breakfast skillet or eggs or anything you like.

Sunday Gravy or Red Gravy

This is a tried and true lifetime recipe of mine. Please read the entire recipe a couple times before making this gravy. There are many options and differences in the procedure according to your preferences. Read it all first so you will have a good idea of what YOU want to do before you start. 
Enjoy this as my family has for decades. The smell of this cooking on a Sunday makes me think of the love of our family and the wonderful feeling we share having Sunday Dinner together.

Ingredients:
Meat of your choice.
Some meat choices are, Pork Neck Bones, Beef Neck Bones, Pork Bellies (cut into lengths of no more than 3 inches), Italian Sausage (cut into about 3 inch lengths) Veal Neck Bones. Do not trim the fat off this meat. Fat Drippings is what makes it gravy instead of sauce.
Use 1 to 1 1/2 pounds of your choice or any combination there of.
My personal favorite combo is 3 neckbones and 2 bork belly pieces.
 (You can add more neckbones and sausage and meatballs later, right now you have to remember you're making gravy not meat.)
3 cloves Garlic, minced
1 med Onion, quartered
1/4 c Wine, (I use a red table wine such as Chianti)
2 Tbsp Chopped sweet basil or 1 tsp dried
3 to 4 - 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender first for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)
Salt, Pepper, Crushed Red Pepper, to taste
1 Tbsp Sugar, keep on hand in case you need to neutalize acid from tomatoes.
2 small cans. Tomato Paste, Keep on hand in case needed to add thickness and or sweetness. (this is your fail safe against watery tomatoes)
Prepare
In a large dutch oven or Pot,  Brown onion and neckbones in the pot over medium heat.
Add garlic and season with some salt, pepper, (Red Pepper if desired) and basil.
Mix it up well and cook for about another minute.
Add wine, Bring to boil and simmer for 2 - three minutes
Add tomatoes and bring to second boil, stirring frequently. About 10 to 15 minutes depending on how many tomatoes you use..
Reduce heat to medium low and continue cooking for at least a half hour uncovered
Stir Frequently, You want to avoid gravy sticking to the sides of the pot or for any of it to burn on the bottom.
Lower heat to low and simmer uncovered for at least 1 1/2 hours. I like to cook my gravy for two hours or more.
Once again.. remember to stir your gravy often as it cooks for reasons listed above. (once you're on a low heat you can probably just make sure you stir it around about once every 3 to 4 minutes. If you feel it's sticking, stir more often.
Taste your Gravy, if it tastes acidy add a little sugar and stir
Do not make it too sweet. the neckbones and pork bellies and whatnot will add some sweetness as they cook. Also if you decide to thicken your gravy with Tomato Paste. 
Salt and Pepper and Garlic Powder to taste and a little crushed red pepper if desired.
Stir it well and taste it again.
This is the time to add sausage and meatballs if desired. If you do... raise heat back to medium and bring back to a boil and continue to cook for 30 minutes. (Many people cook their sausage and meatballs prior to adding them. I personally add them raw and cook them right in the gravy. This give it all a better flavor in my opinion but sometimes I do have to skim some excess fat off the top of the gravy after they cook)
Lower heat to simmer and... Taste the gravy.
Now is your chance to decide if you want it thicker. If you do, add tomato paste one can at a time and cook while stirring for 3 to 5 minutes as it thickens.
If you have it as you like it, turn off heat and cover.
Let stand covered for at least 30 minutes.
Warm it up again and serve when you're ready.
All of these ingredients and procedures are a matter of taste and preference. This way works very well for me. Next time feel free to experiment to meet your taste preferences and make it ...
YOUR GRAVY.
Serve over pasta

Coconut Shrimp

Move over, Outback Steakhouse - these are MUCH better!! :D

This recipe is for 1# large shrimp (UNcooked, peeled, deveined, tail-on) 12-14 shrimp per lb.

Thoroughly dry shrimp - dust them with flour, shaking off excess.

Measure approx. 2-3 cups dried, sweetened shredded coconut in a medium sized bowl and set aside.

Combine all ingredients for batter in another medium sized bowl, mixing well:

1/2 cup flour

1/2 cup club soda

1 well beaten egg white

1 teasp. baking powder

1/8 tsp. salt

Holding shrimp by the tail, dip in batter, covering completely (except tail) and let excess batter run off shrimp. Immediately, dip shrimp in coconut, covering thoroughly. Place shrimp on a pan or plate that's been lined with waxed paper. When all shrimp are coated, refrigerate for 30-45 minutes. Get the oil ready when shrimp are nearly chilled:

Heat vegetable oil in a large saucepan or small pot, making sure the oil is approx. 2-3" deep. Heat until HOT, but not smoking. Test the oil - add a pinch of coconut to make sure it begins to sizzle when dropped into the pot. Carefully, add shrimp to the hot oil - do NOT crowd them. Depending on the size of the pan (and the size of the shrimp) you can fry 2-4 at a time. Watch them closely- they don't take too long to cook. Turn them over once during cooking - when they're golden colored, they're done. Remove shrimp with a slotted spoon and let them drain for a minute on paper towels. Repeat until all shrimp are finished. Yes - you can use smaller shrimp but be careful with the cooking time so they don't overcook and come out dry and leathery. These are delicious with a sweet-sour sauce, honey-mustard, mango compote, chutney - whatever type of sauce you like best!

Marinara Sauce

Marinara Sauce is the most basic Red Pasta Sauce. You can add cooked meat to it to make it a meat sauce such as Sausage or Meatballs or even browned ground beef. Everyone makes it slightly different and it's all good. Here is my basic marinara sauce. I think I do it different from everyone but it works for me. My family loves it and it's fast and easy. For some dishes I like a chunky sauce but usually I make it smooth.
This is not Red Gravy, this is a basic Sauce.

Ingredients:
1/4 c Olive Oil
3 cloves Garlic, minced
1 small Onion, Chopped
1/4 c Wine, (I use a red table wine such as Chianti)
1 Tbsp Sugar (sugar will help to neutralize the acids from tomatoes)
2 Tbsp Chopped sweet basil or 1 tsp dried
2 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)

In a large saucepan or dutch oven heat garlic till slightly tender.
Add onion and cook till tender
Add wine and simmer for 2 - three minutes
Add tomatoes and bring to boil, stirring frequently. About 10 minutes.
Add basil and sugar and stir
Reduce heat and simmer uncovered for at least 15 minutes, stirring frequently
Salt and Pepper and Garlic Powder to taste and some crushed red pepper if desired.

Use for recipes or serve over pasta or bread. Add a little oregano for pizza sauce.
Enjoy.

Pasta from Scratch

Basic Pasta Recipe

2 C All purpose flour
4 Eggs
Chilled Water

Mound flour on a work suface or in a large bowl.
Make a well in the center
Break eggs into well and whisk with fork incorporating flour as you whisk
You may need to add chilled water a few drops at a time to make a loosely massed dough
Turn dough onto a lightly floured surface, It should be soft pliable and dry to touch
Knead dough for 5 to 7 minutes or until smooth and elastic.
Cover with towel and let sit for 30 minutes

Roll out dough
Divide into 4 managable portions
Working one portion at a time. and keeping the rest covered
Flatten dough on floured surface
roll out from center toward edges till 1/4 inch thick then fold in half and roll out again
Do this 5 or six times to achieve a smooth circle of pasta then roll to about 1/8 inch thick sheet.
if pasta is to be filled keep it covered with a lightly floured dish towel and don't let it dry out.
If sheets are to be cut to lengths or shapes, leave uncovered while you work the other portions of the dough,
If using pasta machine work dough through rollers making the setting smaller till desired thickness is reached
Dry pasta on floured surface or hang to dry using pasta rack.
...If pasta is to be baked directly without boiling i.e. Lasagne separate sheets using plastic wrap or waxed paper and freeze immediately until ready to use. 

Gingerbread biscotti

Again - refer to classic biscotti d'anice recipe for detailed instructions about forming/baking/slicing/rebaking biscotti - unless you know the trick already! :)

Preheat oven to 350º - line a couple baking sheets with parchment.

In a large mixing bowl, combine and mix together:

3 Tblsp. melted butter
1/4 C. vegetable oil
1 cup white sugar
1 tsp. vanilla
1/4 C. molasses
3 large eggs

1/8 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. apple pie spice
1/4 tsp. ground cloves
3-3/4 C. flour

Mix well. Divide the dough into 4 equal parts.  Pat into rectangles (2" wide, 1/3" high) leaving a couple inches between rectangles... 2 rectangles per sheet.

Bake for 20-25 minutes until firm.  Remove from oven, let sit 5 minutes.  With a sharp knife, cut into 1/2" slices.  Lay all the slices onto their sides - replace into oven and bake another 10-15 minutes, depending on how firm you like them.

Once they're cool, enjoy as is, or melt some white chocolate & drizzle over the tops or dip the whole darned biscotti into the chocolate.  I do the drizzling in a VERY sophisticated manner by melting the white chocolate in the microwave on a paper plate, scraping it into a plastic bag, cutting a teeny bit off the tip and quickly squeezing it onto the biscotti.   :D

Chocolate biscotti

Please refer to classic biscotti d'anice for a more detailed description of forming/baking/cooling/slicing/re-baking - unless you know the scoop already! :)

Preheat the oven to 350º - line a couple baking sheets w/parchment.

In a mixing bowl, combine all ingredients and mix well:

9 T soft butter
1-1/2 C. sugar
3 lg. eggs
1 tsp. vanilla
1/4 tsp. salt
1-1/2 tsp. baking soda
3/4 C. cocoa powder
3 C. flour
Knead in 1 C mini (semisweet) chocolate chips

Divide the dough into 4-6 equal sections - form into rectangles (2" wide, 1/2" high) on baking sheets, leaving a couple inches between the rectangles (2 on each sheet).

Beat one egg WHITE.  Brush lightly over the top of each rectangle, sprinkle w/coarse white sugar.  Bake for 20-25 min. until it's on the firm side.  Remove from oven.  Cool for 5 minutes.  With a sharp knife, cut into 1/2" slices.  Lay all the biscotti onto their sides and put back in the oven. Bake another 10-15 minutes (depending on how firm you like them).  Remove from oven.

How to replicate the flavor of a "Gene's and Jude's" Hot Dog

Back for good reason

A little over four years ago when I first wrote this article I did it because I love this hot dog. Who would have dreamed that since then The Rachel Ray Show would sponsor a national contest and send a panel of judges coast to coast to taste all the best hot dogs in the land. When it was over we learned that "Gene's and Jude's" Hot Dogs are now rated the best tasting hot dog in the whole United States.
Enjoy

First thing you need is ingredients.
Vienna pure beef hot dogs. Natural Casing if you can find them. If not you will have to settle for skinless like they sell in the stores.
MaryAnn hot dog buns. (found knee high by the Deli in Jewel and most other supermarkets in Chicago area
mustard, water it down so it runs off a spoon
sweet pickle relish
yellow onions chopped
sport peppers
Large Idaho Potatoes

Cut fries to about 1/2" x 1/2" x length of the potato
Deep fry @ 375f for 12 minutes

Cook Hot dogs in boiling water for aboput 2 minutes
Steam buns
Prepare hot dogs the way you like them
remove cooked fries from oil, drain and put fries directly on hot dog
Salt fries while they are on the hot dog.
This causes the grease to break up a little and drip into the dog and bun. This is where the unique flavor comes from.
Wrap hotdog in waxed paper for at least 30 seconds
If you love Genes and Judes you will love this

Lazy Lasagna

This is a LAZY version of the classic favorite. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.

Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.

In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.

While the pasta is cooking, make ricotta filling.

In a mixing bowl, combine all ingredients and mix together well:

4 lbs. ricotta

3 beaten eggs

a clove or 2 of crushed/minced garlic

1/2 cup grated parmesan cheese

salt & fresh ground pepper (to taste)

2 tblsp. chopped parsley

In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.

Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.

Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.

Sicilian stuffed artichokes

Wash 4 fresh, firm artichokes under cold water. POUND them (tip side down) against a countertop, in order to loosen up the leaves. With a sharp, serrated knife, cut approx 1/2" off the tip of the artichokes and then, with scissors, cut any sharp, thorny tips off the remaining lower leaves. Cut off the lower stem, leaving a flat 1/4-1/2" stump, enough so the chokes will 'stand' up without tipping over.

In a large bowl, mix together for stuffing: 1-1/2 cups unseasoned fresh breadcrumbs 1-1/2 cups grated parmesan cheese, 1/2 cup grated romano cheese, 1 small onion (grated), 6 (minced) cloves minced garlic 4 tblsp. fresh minced parsley salt and pepper Take an artichoke, hold it over the bowl of breadcrumbs, loosen the lower leaves; using your fingers, scoop mixture and drop in into the leaves. Rotating the artichoke, continue dropping mixture into the leaves until you get closer to the center. Repeat with the rest of the artichokes until they're filled.

Put the 4 artichokes in a small dutch oven or deep pot, making sure they're close together but not crammed together too closely. Pour water into the pot (against the side), so that it's just barely 1/2" up the sides of the artichoke - don't immerse them in water! Drizzle olive oil liberally over the tops of the artichokes. Bring the water to a boil and then lower the heat to a good simmer. Cover the pot and continue to cook until the leaves of the artichokes pull out easily. Cooking times vary - some vegetables seem to take forever to cook and others cook more rapidly.

Uncover the pot after 1/2 hour of simmering and if more water needs to be added, pour in enough boiling water to replace what's missing. At this point, you can try gently pulling out a random inner leaf, and if it comes out easily, taste it to see if the flesh is tender. If not, cover and continue simmering, checking in 15 minute increments. Cooking time could be an hour. Or less. Or more. You need to keep checking/testing after a good half hour of simmering.

When they're finished cooking, remove with a slotted spoon to a plate. Cool off a bit before eating; pulling off leaf after leaf and scraping the cheese/breadcrumbs/vegetable off each leaf with your teeth, discarding the empty leaves. When you get toward the center, pull off the smaller, weird leaves and scrape off the fuzzy choke part, leaving the delectable heart of the artichoke; the Holy Grail! Do not share this part- hoard it, sprinkle a pinch of salt on it and eat it yourself!

Braciole

Classic braciole is made with flank steak - you can use that cut of meat with the following recipe, although my family prefers a thin-cut round steak or sirloin instead.

Take 4-6 pieces of lean meat (approx. 4" x 8" each) and trim any fat off.

With meat laid out on a cutting board or work surface, get the filling ingredients together - and place the same amount of toppings down the center (the long way) of each piece of meat - leaving an inch withOUT filling at each end.

Top each piece with:

2 Tblsp. grated parmesan cheese

1 Tblsp. grated or torn up provolone cheese

1 Tblsp. unseasoned breadcrumbs

2 Tblsp. grated pepperoni (or salami, or sopressata... )

a few torn up leaves of fresh basil

season with salt and freshly ground pepper

Roll up the meat (the long way- so that you have an 8" roll) and either tie them up (using cooking thread/string) or fasten them closed using a couple toothpicks (be careful not to break them!!).

Heat 4 Tblsp. olive oil in the pan and when the oil's hot, place the meat in the pan. Turning them only once or twice (carefully, using tongs), brown the meat. When they're nearly finished browning, slice up a medium sized onion and 6 cloves of garlic. Toss into the pan with the meat, making sure the garlic/onions don't brown. Once the meat's somewhat browned (they'll finish cooking in the sauce), lower the heat to medium.

Pour over the meat:

1-1/2 cups crushed tomatoes, 2 cups diced tomatoes with juice, 4 Tblsp. tomato paste, salt & pepper (to taste). Stir everything so it's mixed well. Toss 4-6 fresh basil leaves on the top of the sauce, cover the pan tightly and simmer for 45 minutes. Remove cover and turn meat carefully. Cover again and finish cooking until tender (the time depends on the cut/tenderness of the meat - test it with a knife to check).

When the meat is cooked, remove it to a plate and carefully remove the string or toothpicks. You can either serve the bracciole whole, or cut it into slices & serve over cooked pasta, spooning the sauce over it.

Pasta and Peas (Pasta Piselli)

This was a Friday Night Staple in our home growing up. Here it is just like my mother used to make it.
Serve it with Italian Bread and butter.

Ingredients
1 LB Ditali Pasta (Chili Mac Pasta)
You can use shells or bowties or mini penne
1 Lb Bag Frozen peas
1/4 cup Olive Oil
2 Cloves Garlic, Chopped
Fresh Ground Pepper to taste
Grated Romano or Parmesan

Prepare
Time the next three steps so they are all done at the same time
-Cook Pasta in pot according to to directions on box in salted water.
-Cook Peas in sauce pan according to directions on bag
-In a skillet lightly brown garlic in olive oil (takes about 3 - 4 minutes)

Drain Pasta, and return pasta to cooking pot
Add peas, (water and all) to pot with pasta
Add Garlic and Oil and Black Pepper. Toss well
Pour entire contents of pot into a Serving bowl
Sprinkle with Parmesan

Serve on plates using a solid serving spoon. Make sure each plate gets some of the liquid.
Best served with hearty Italian bread and butter
(encourage your guests to dip the bread into the liquid)

Prime Rib of Beef

I feel there is no substitute for good Prime Rib. No need to go out and spend $30+ per person. You can make it at home using the Au Jus recipe included to give it that Chop House flavor.

Ingredients:
1 Standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
Salt
Freshly ground black pepper
Au Jus:
2 cups Beef broth
2 Tbsp Kikoman's Soy Sauce.
Prepare:
Remove roast from the refrigerator, loosely wrapped, a few hours before cooking.
Roasts should always be brought close to room temperature first, before they go in the oven. If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
Preheat your oven to 500°F, or the highest it will go. Generously sprinkle salt and pepper all over the roast.
Place the roast, fat side up, rib side down in a roasting pan in oven.
After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. If in doubt guess to the rare side.
Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.
Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.
Once the roast has reached the desired internal temperature, remove it from oven and let rest 15 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
Prepare Au Jus just before serving.
Mix soy sauce with beef broth and heat till hot. (Serve Au Jus on the side or just ladel a little over each slice.)
With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones. Use a carving knife to slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.
Serve

Grilled eggplant with fresh marinara

Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.

In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).

Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.  This is QUICK, EASY and HEALTHY!!!!

Grilled Zucchini Salad

 Ingredients
1 Large Zucchini - Cut into 1/2 inch slices
1 Clove Garlic, minced
1/2 Med Sweet Onion - sliced thin and separated
2 Tbspn Olive Oil
Juice of 1 Lemon
Parmesan Cheese
Fresh Herbs
Pinch of Red Pepper Flakes (optional)
Salt, Pepper and Garlic Powder

Prepare
Slice Zucchini - sprinkle with salt pepper and garlic powder
Place on medium hot grill for about 3 minutes per side
Remove Zucchini and place on serving platter

Scatter minced garlic over grilled zuchini slices
Scatter onion slices on top
Sprinkle with Rosemary, Sweet Basil and Oregano (fresh is best)
Red Pepper if desired
Sprinkle sparingly with Parmesan
Drizzle with Olive Oil and Lemon Juice

Serve
Chilled or at Room Temp

Smashed Potatoes

These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 1/2" - no thinner!  When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)

Pasta Carbonara

Ingredients:
1 Lb Spaghetti or Fettuccine
2-3 Tbspns salt to cook pasta
1/2 Lb Bacon, cut into 1/2 inch pieces
2 cloves Garlic, chopped
2 Lg Eggs, beaten
1/4 C Heavy Cream
1/2 tsp Freshly Ground Pepper
1/2 C Grated Parmesan


Prepare
Cook pasta in salted water
5 minutes before pasta is done cook bacon pieces in skillet till cooked but not crispy
Add garlic to bacon after fat begins to render

In your serving bowl beat eggs with pepper and cream

Drain pasta and immediately pour into serving bowl and toss well. The hot pasta will cook the eggs on contact,
Add bacon, fat and all to pasta.
Add Parmesan and toss well.
Serve

Fudge Truffle Pie

If you're craving chocolate, THIS is for you!! It's quick and easy to make too!!
For the best result, use a GOOD quality chocolate (like Ghirardelli).

Preheat the oven to 350 degrees - 325 degrees if you're using a glass pie plate. Spray a pie pan lightly with nonstick spray.

Melt (and cool slightly) a 12 oz. package of semisweet chocolate chips. Instead of smearing up a bowl, I spread the chips out on a large, heavy paper plate and microwave it until it's just barely melted.

In a mixing bowl, combine and mix well, using a wire whisk:
4 eggs
1/2 cup sugar
1/4 cup flour
1 teasp. vanilla extract
1/2 cup heavy (whipping) cream

Stir in the melted chocolate and mix thoroughly. Spoon the mixture into the prepared pie dish.

If you want some EXTRA chocolate, stir in a handful (or 2) of mini semisweet chocolate chips! 

Bake for 30-35 minutes, until the OUTER half of the pie is a bit puffy, but center is still slightly soft. Remove from oven and cool completely on a rack.

Serve with freshly whipped cream. Garnish with raspberries or other berries, if you like. Keep refrigerated.

(Chopped, toasted nuts can also be added when you add the chocolate to the batter before baking.)

Chocolate frosted cookies

These cookies are soft and cake-like and VERY good!!  This recipe makes approx. 36-40.

Preheat the oven to 350º

NOTE:  I never use an electric mixer when I make cookies unless the recipe specifically calls for extreme beating or whipping of egg whites.  I use a heavy wooden spoon and elbow grease.

Line several baking sheets with parchment (or lightly grease them).  I use parchment for quick and easy clean up!

In a mixing bowl, combine all ingredients and mix together well:

1/2 C  soft butter
1 C brown sugar
1 egg
1 tsp vanilla
1/2 C buttermilk
chocolate: (mix 6 TBLSP cocoa w/3 T veg. oil to make a paste)
1/4 tsp. salt
1/2 tsp baking soda
1-2/3 C flour

Drop rounded TBLSP onto parchment (or prepared sheets), leaving at least an inch between each.  (My standard sized sheets held 12 cookies.)

Bake for 11-12 minutes.  Remove from oven & cool completely before frosting.

CHOCOLATE FROSTING:  Mix all ingredients together & apply to cookies generously.
4 TBLSP melted butter
1 tsp vanilla
5 TBLSP cocoa powder
2 C powdered sugar
SLOWLY add heavy cream by the tsp., mixing WELL until it's thick enough to spread on cookies (be careful not to add TOO much cream - you don't want this to be too thin!!).

Alfredo Sauce

Alfredo Sauce tho commonly used for pasta can be used in many dishes.
Some use it for seafood or for chicken.
Others use it on vegetables, the possibilities are endless.

Ingredients
1 Stick Unsalted Butter
1/4 cup Heavy Cream
1/2 cup Parmesan Grated or shredded.

Prepare
In a medium skillet melt butter over medium low heat.
Stir in cream with whisk and continue to cook till cream begins to scald
Add cheese and whisk continuously till smooth and desired thickness.
Remove from heat and serve over fettuccine or anything you want.

Classic Lemon Bars

Preheat the oven to 325 degrees; lightly grease a 9X13" baking pan.

The secret to making PERFECT lemon bars??? REAL, FRESH LEMONS!! DON'T cut corners and use bottled lemon juice - it just doesn't hold a candle to the real thing!!!

In a mixing bowl, mix together until a dough forms and pat onto the bottom of the prepared pan:

12 TBLSP. soft butter

1/4 cup powdered sugar

1-1/2 C. flour

Bake for 20 minutes. Remove from oven and prepare topping. Lower oven temperature to 300 degrees.

Topping:

In a mixing bowl, combine:

6 large eggs

3 cups sugar

Beat WELL. Slowly add:

3/4 C. freshly squeezed lemon juice (3-4 lemons) - you could use bottled lemon juice, but fresh is SO much tastier!

1/2 cup SIFTED flour

1 Tblsp. grated lemon zest

Pour the lemon mixture over the partially cooked crust. Sprinkle another 1 Tblsp. lemon zest over the top.

Bake in a 300 degree oven for approx. 25-30 minutes, or until it's 'set'. Gently jiggle the pan- make sure it isn't runny or wet-looking.

Remove from oven and cool completely on a wire rack. When ready to serve, cut into squares and sprinkle with powdered sugar. You can leave these out at room temperature or keep them chilled in the fridge - in my opinion, they're better chilled.

Perfect White Rice

 

Ingredients

2 cups White Rice
3 cups Water
1/2 tsp Salt
1 tblsp Olive Oil

Directions
Place all ingredients in medium saucepan
Bring to boil
Reduce heat to low and cover tightly
Simmer for 18 minutes.
Remove from heat and let stand for 5 minutes.
(Do not remove lid during simmer time as steam cooks rice)
Fluff with fork, 

Serve
For more rice just double ingredients.

Classic Biscotti d'anice

Preheat oven to 350 degrees.

Mix together thoroughly:

1 stick (1/2 cup) softened butter

1 cup white sugar

3 eggs, adding 1 at a time, beating well after each addition

1 tsp. vanilla

1-2 tsps. anise extract (OR a few DROPS of anise oil; it's VERY strong!)

Slowly add:

1 tsp. baking powder

3 cups flour

Blend in 1-2 cups chopped walnuts, if desired. The more, the merrier!!

Mix well, form into 4 logs - flatten them into long bars (approx. 10" x 2" x 1/4"high) and place onto lightly greased baking sheets, 2 logs per sheet. Beat an egg in a small bowl - with a pastry brush, brush the tops of the flattened log with the beaten egg.

Bake @350 degrees for 20 minutes (dough will look lightly golden). Remove from oven and cool for 5 minutes. On a hard surface, slice each log into bars, about 1/2" thick - lay biscotti onto their sides and return them to the baking sheets. Bake an additional 8-10 minutes, or until they're as golden-brown as you like.

If you're feeling adventurous, melt some good bittersweet chocolate and drizzle over cooled biscotti!

Oven Baked Breaded Pork Chops

I usually buy a whole boneless pork loin and cut my own chops to my desired thickness. This is a very easy to do and delicious recipe. The whole thing takes about 45 minutes including 30 minutes bake time.

Ingredients:
2 pork chops about an inch thick.  Boneless or Bone in.
 These chops can be thicker or thinner. Just be sure to adjust cooking time accordingly.
1/2 C flour
1/2 C bread crumbs
1 large egg
Salt, Pepper, Garlic Powder, or whatever your seasoning preferences are.
Cooking Spray, (I use Olive Oil Spray)
These quantities will coat up to 4 chops tho you may need to add another egg.

Directions:
Preheat oven to 400 F
Season flour with desired seasoning. Be generous with your spices because this step is where most of your added flavor will come from.  Mix well with fork.
Spread out on plate.
Season Bread Crumbs same way only not as much will be needed.
Spread out on separate plate.
Scramble egg, season with salt and pepper and place it in a pie plate.

I prepare each chop one at a time from the beginning to the pan as follows. 
Dredge chop in flour on all sides, coat well making sure the sides get floured as well. 
Dip chop in egg. Move it around as you flip it making sure the entire surface is covered.
Coat chop bread crumbs. Again make sure the entire surface is coated.
Place Breaded Chop on lightly coated cookie sheet or baking pan.
Repeat with all pork chops and then give them a light coating of cooking spray.
(this step makes for a nice golden brown and crispy coating)

 Bake 
400 F for 30 minutes.
Serve

Artie's Basic Italian Bread and Pizza Crust

 

This is a base recipe for many of my dishes. 

 

Ingredients:

6 cups all purpose flour
1/2 tsp salt
3 cups of tepid water
1 pkg Quick Rise Yeast
2 Tbspns Vegetable Oil
  
Directions:
Mix 4 cups of flour with salt... two minutes
Dissolve yeast in 2 cups of tepid water - around 95 - 105 degrees
(if water is too hot or too cold yeast will not dissolve)

Add yeast mixture to salted flour, Knead. if using mixer use hook and mix on slow speed till consistent.
Once dough is mixed slowly add the rest of the water and flour until you have a consistent soft dough.
(if too soft add a little flour till you have what you like if too hard, add water)

Place soft dough in a large bowl with room for dough to double.
Keep loosely covered in a warm place for one hour.
Remove dough from bowl onto a well floured work surface.
Knead dough till smooth.

For bread:
Cover loosely and let it proof for 1/2 hour.
Shape into bread.
Bake bread @ 475 F for 20 minutes.
Pizza @ 475 F for 15 minutes.
For Pizza:
For A Crispy Pizza Crust, do not proof dough. Separate into amount you will use.
Roll out what you will use immediately for pizza.
Place remainder in fridge immediately. I use quart sized zip lock bags.
When ready to roll out dough, just remove from refrigerator and roll it out and construct your pizza.
Half the recipe makes a nice thick 16 inch pizza. For medium thin pizza divide into four portions.
For a super thin pizza you may divide each doughball again. Raise cooking temp to 485 degrees F.
 If you do this make sure you watch your pizza in the oven closely and pat down any blisters in the cheese while baking to avoid burnt cheese. If you can keep your pizza from burning in the oven at this temp be patting down cheese bubbles you will get a very nice crispy crust. (This works best if you don't overload your pizza with ingredients.)
For bread, half the recipe makes about a one pound loaf of Crispy Italian Bread.
Divide accordingly

To use refrigerated dough for bread. Remove from fridge let dough warm about a half hour then knead and let proof for another half hour. Shape into bread and bake @ 475 F for 20 minutes.
Enjoy!

Polenta

Grease a standard sized loaf pan (9x5) and line it with waxed paper. Set aside.

In a small saucepan, heat 2 Tblsp. olive oil, add 1 medium chopped onion & 5 cloves minced garlic and saute over a low heat until soft & translucent.

In another medium saucepan, heat 5 cups water with 1 teasp. salt - bring it to a full boil. To the boiling water - VERY,VERY SLOWLY- whisk in (with a wire whisk) 1-1/2 cups polenta (you can use regular type or the quick cooking type). Stir continually, making sure ALL the lumps are broken up. Continue stirring with a wooden spoon after it's smooth - and cook (according to package directions) until the polenta is thickened. This will take anywhere from 10 minutes to 1/2 hour, depending on the type of polenta you're using.

When it's fully cooked, add 2/3 C. grated parmesan cheese and 1/2 cup chopped sundried tomatoes (oil packed/drained well). Add the onion/garlic mixture, stirring well and to the polenta mixture, add salt (to taste) and a generous amount of fresh ground pepper. Stir in 6 large leaves of fresh minced basil. (If you like a smoother, creamier polenta, use more water. After you've made it once or twice you'll figure out how to adjust the amount of water to your personal preference.)

Spread the polenta in the prepared pan. Cover and refrigerate for a couple hours until cooled and set. Remove from pan & cut slices of polenta - saute in a teflon pan for a few minutes on each side - or if you like it crusty, fry on a higher heat for a longer amount of time. You can also serve the polenta hot & spooned onto a plate with or without your favorite sauce/gravy. Whatever floats your boat!! 

Italian Style Swiss Chard

We had a bountiful crop of swiss chard this summer and I just picked the last of it & made another pot of healthy, delicious chard, which can almost be called a minestrone. Do your heart (& palate) a favor and give it a try! When I make this, I easily double or triple the recipe:

In a large stockpot over medium heat, add 1/2 cup olive oil; when hot (but NOT smoking) add 1 large sliced onion, 8 cloves chopped garlic & saute until soft and not quite golden. Add 3 cups chopped tomatoes w/juice and 1-1/2 cup water. (If you aren't using fresh tomatoes, use canned Italian tomatoes, smashed.) Season with salt & pepper and a pinch of red pepper flakes. Cover and simmer 20 minutes.

Rinse well: 1 large or 2 small bunches of escarole (chopped up, approx. 8 -10 cups... don't be scared - this cooks down like spinach) - slice stems in 1" pcs. & add to the simmering tomatoes- cover and cook 25-30 minutes on a low simmer. Meanwhile, chop the leafy parts of the escarole in 2" strips ... you should have approx. 8-12 cups of leafy greens. It shrinks wayyyyyy down as it cooks. Add the greens to the pot, cover and simmer for another 20-30 minutes or so (until tender as desired) - uncover pot & stir occasionally during cooking time. Taste and add more salt & pepper, if needed.

Add 2-3 cans of drained and rinsed cannelini beans to swiss chard in pot (OR prepare 2 cups dried cannelini beans beforehand & use them instead of canned ones.) - simmer another 15 minutes until beans are heated thoroughly. At this point - you can add some cooked, drained pasta (ditalini is good), if desired.

Serve in a bowl drizzled with olive oil and grated/shaved parmesan cheese.

Watermelon Salad

The first time I tried this I tried it with basil. The flavors just didn't blend. Then I tried it with cilantro and course sea salt and everyone enjoyed it immensely

.  Ingredients

4 to 6 cups - sweet ripe watermelon (1 inch cubes)

1/2 Cup - Imported Feta (crumbled)

1 Tbsp - coarse salt

1/4 Cup - Cilantro

1/2 Cup - Extra Virgin Olive Oil (from extra ugly olives)

Black Pepper to taste

Directions

In a large serving bowl place watermelon cubes. 

Sprinkle with salt and feta crumbles and toss well. 

Add Cilantro and toss one more time.

Drizzle with Olive Oil and Black pepper to taste. 

Chill for 1/2 hour

Serve

Chinese Spaghetti

This is a long time family favorite in my home. 

Ingredients

 1 lb Ground Beef

5 pkgs Ramen Noodles (it is good that one of them is beef flavor)

1 bunch green onions chopped into quarter inch lengths

1 cup water

2 tbspn Kikoman's Soy Sauce

2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

Directions

In a large sauce pan boil some water for noodles

Brown ground beef in a 12 inch skillet

Drain

Return skillet of beef to stove

Add 1 cup of water heat on medium heat

Remove flavor packets from noodles

Empty one flavor packet to beef and water mixture and stir

Place the noodles in boiling water

(You can save the remaining flavor packets for future use)

Bring beef mixture to slight boil 

Add soy sauce stir and bring back to slight boil

Add corn starch and stir constantly till thickened

Remove from heat and stir in Green Onions

Drain noodles and place on large platter

Cover with beef mixture

Let stand 3 minutes

Serve