Italian

Chicken Caesar Salad

February 9, 2011

The Original Caesar Salad

During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico.  On the evening of July 24, 1924, Caesar Cardini had just about run out of food.  He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs.  He then prepared the salad tableside, creating an immediate sensation.

 

 

 

 

 

 

Chicken Caesar Salad

INGREDIENTS

12 Ounces Boneless Chicken Breast

1 Tablespoon Olive Oil

1/4Teaspoon Salt

Caesar Dressing

10 Cups Torn Romaine Lettuce

2 Cups Garlic Parmesan Croutons

14 Cup Grated Parmesan Cheese

1/8 Teaspoon Freshly Ground Black Pepper

Heat skillet over medium-high heat until very hot.  In a medium bowl toss chicken with oil and salt until evenly coated.  Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes). 

In a large bowl toss lettuce, dressing, croutons and Parmesan.  Add cooked chicken to salad and toss again.  Sprinkle with pepper.  Serves 4

Caesar Dressing

3 Garlic Cloves

3 Anchovy Fillets

3 Tablespoons Lemon Juice

3 Tablespoons Olive Oil

1 Tablespoon Dijon Mustard

1/2 Teaspoon Worcestershire Sauce

1 Hard Cooked Egg Yolk

In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice.  Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed.  Add oil, mustard, Worcestershire sauce and cooked egg yolk.  Cover and blend until smooth.  Cover with plastic wrap and chill for 2 to 24 hours. 

Parmesan Croutons

Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside.  In a large skillet melt 1/4 cup butter.  Remove from heat.  Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder.  Add bread cubes, stirring until cubes are coated with butter mixture.  Spread bread crumbs in a single layer in a shallow baking pan.  Bake in a 300° F oven for 10 minutes and stir.  Bake about 10 minutes more or until bread cubes are crisp and golden.  Cool completely and store in an airtight container for up to 1 week.  Makes 2 cups

Cheese Pizza

February 2, 2011

Cheese Pizza

Who doesn’t love pizza?!

INGREDIENTS

½ Recipe Basic Pizza Dough

1 Cup Victoria’s Secret Pizza Sauce

2 Tablespoons Freshly Grated Parmesan Cheese

1 Cup Shredded Mozzarella Cheese

Prepare pizza dough & prepare Victoria’s Secret Pizza Sauce.  Shape pizza dough as directed.  Sprinkle with Parmesan and spread sauce over Parmesan cheese and top with mozzarella.  Preheat oven to 450° F.  Let prepared pizza rest for about 20 minutes before putting into the oven.  Bake until crust is golden which should be approximately 15 to 20 minutes.  Serves 4

Pizza Toppings

If you want to top your pizza with more than cheese here are some ideas.  To keep the crust crispy, scatter cheese over the dough before topping with other ingredients.  Sprinkle fresh herbs over the pizza just before serving. 

Try these delicious combinations or make up your own:

1)    Grilled radiccio, cooked crumbled pancetta or bacon, crumbled goat cheese and chopped fresh sage.

2)     Sautéed cremini mushrooms, cooked sweet Italian sausage, black or green pitted olives, thinly sliced fresh mozzarella cheese and dried oregano.

3)    Coarsley chopped grilled eggplant, marinated artichoke hearts, chopped plum tomatoes, shredded mozzarella cheese and fresh basil leaves. 

4)    Thinly sliced mozzarella cheese, crumbled gorgonzola, spoonfuls of ricotta, freshly ground pepper and fresh basil leaves. 

 

Basic Pizza Dough

INGREDIENTS

1 ¼ Cups Warm Water (105° to 115° F)

1 Package Active Dry Yeast

1 Teaspoon Sugar

2 Tablespoons Olive Oil

2 Teaspoons Salt

Approximately 4 Cups Unbleached Flour or Approximately 3 ½ Cups Bread Flour

Cornmeal for Sprinkling

In a large bowl, combine ¼ cup warm water, yeast and sugar. Stir to dissolve.  Let stand for about 5 minutes or until foamy.  Be careful that the water is not hot or it will kill the yeast. 

With a wooden spoon, stir in the remaining 1 cup of warm water, oil, salt and 1 ½ cups flour until smooth.  Gradually add 2 cups unbleached flour or 1 ½ cups bread flour, stirring until dough leaves the side of the bowl.  Turn dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining ½ cup of flour just to keep dough from sticking to the surface. 

Shape dough into a ball and place in a large greased bowl.  Turn the dough to grease the top.  Cover bowl loosely with plastic wrap and let rise in a warm place (80° to 85° F) until doubled in volume, for about 1 ½ hours. 

Punch down dough and turn.  Now turn onto a lightly floured surface and cut in half, cover loosely and let rest for about 15 minutes.  If you are not using right away, place dough in a large greased bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours. 

Sprinkle two large cookie sheets with cornmeal.  Shape each dough half into a ball.  On one prepared pizza pan (or cookie sheet) with floured rolling pin roll one ball into 14 inch x 10 inch rectangle.  Fold edges in to form 1 inch rim.  Repeat to make your second pizza.  Makes enough dough for 2 large pizzas. 

 

Victoria’s Secret Pizza Sauce

INGREDIENTS

2 Tablespoons Olive Oil

1 Chopped Yellow Onion

4 Finely Chopped Garlic Cloves

One 28 Ounce Can Plum Tomatoes

2 Tablespoons Tomato Paste

2 Tablespoons Chopped Fresh Basil

½ Teaspoon Salt

In a nonreactive 3 quart saucepan, heat olive oil over medium heat.  Add onion and garlic and cook.  Stir until onion is tender (about 5 minutes).  Stir in tomatoes with their juice, tomato paste (I like to use the tomato paste that comes in a tube), basil and salt.  Heat to boiling, breaking up tomatoes with the side of your spoon.  Reduce heat and partially cover and simmer, stirring occasionally, until sauce has thickened slightly (about 20 minutes).  Makes 3 ½ cups.

Classic Bolognese

January 25, 2011

Classic Bolognese

A staple in Bologna, Italy, this tomato based meat sauce, enriched with cream and mellowed by long simmering, is well worth the time.  You can freeze leftovers in small batches.

INGREDIENTS

3 Tablespoons Olive Oil

1 Large Chopped Onion

3 Cloves Chopped Garlic

I Peeled and Chopped Carrot

1 Chopped Celery Stalk

1 ½ Pounds Ground Meat

You Can Use Beef, Pork and/or Veal or Ground Chuck

½ Cup Red Wine

28 Ounces Chopped Plum Tomatoes (1 Large Can)

2 Teaspoons Salt

¼ Teaspoon Ground Black Pepper

1/8 Teaspoon Ground Nutmeg

¼ Cup Heavy Cream

In a 5 quart Dutch oven, heat oil over medium heat.  Add the onions, garlic, carrots, celery and cook.  Stir occasionally for about 10 minutes.  Add ground meat and cook, breaking up meat with side of spoon, until no longer pink.  Stir in wine and heat to boiling.  Stir in tomatoes with their juice, salt, pepper and nutmeg.  Heat to boiling over high heat.  Reduce heat and simmer, stirring occasionally for about an hour.  Stir in cream and heat through, stirring constantly.  Use 2 ½ cups sauce to coat 1 pound of pasta for 6 main dish servings.  Makes 5 Cups.

Tomato Basil Soup

January 16, 2011

Tomato Basil Soup

INGREDIENTS

1 Pound Ripe Tomatoes (Cut in Half Lengthwise)

¼ Cup Plus 2 Tablespoons Olive Oil

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Black Pepper

2 Cups Chopped Yellow Onion (About 2 Onions)

6 Minced Garlic Cloves

2 Tablespoons Butter

¼ Teaspoon Crushed Red Pepper Flakes

28 Ounces Tomatoes (With Juice)

4 Cups Packed Fresh Basil Leaves

1 Teaspoon Fresh Thyme Leaves

1 Quart Chicken Stock

Preheat oven to 400° F.  Toss together the tomatoes, ¼ cup olive oil, salt and pepper.  Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.  In an 8 quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for about 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme and chicken stock.  Add the oven roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for about 40 minutes.  Pass through a food mill fitted with the coarsest blade.  Serve hot or cold.  Serves 6

 

Joey’s Famous Meatballs

January 14, 2011

Joey’s Famous Meatballs

INGREDIENTS

2 Pounds Ground Meat (Ground Sirloin Is Best or a Combo of Beef/Pork/Veal)

2 Eggs

A Little Less Than a box of California Raisins

6 Teaspoons Pinnoli Nuts (Pine Nuts)

4 Tablespoons Grated Romano Cheese

4 Chopped Garlic Cloves

Salt & Pepper To Taste

About a Quarter Loaf of Day Old Italian Bread

Put ground meat in a mixing bowl, add the eggs, the raisins, pinnoli nuts, romano cheese, garlic and salt & pepper.  Next take about a quarter loaf of Italian bread which is a day or two old and slice off the crust leaving on the white of the inside of the bread.  Soak the bread under a faucet with running cold water and then squeeze the water out of the bread.  Pick off small pieces of the bread and toss them into the bowl – You Will Not Use All Of The Bread Just Some Of It According To your Taste.  Mix all the ingredients together by hand and roll the meatballs.  Don’t make them too large.  Place them in a baking pan and place them into a preheated (350° F) oven and bake your meatballs until brown.  They are great to eat just out of the oven or you can put them in a sauce and serve with pasta.

Sicilian Meatballs

January 6, 2011

Sicilian Meatballs

INGREDIENTS

5 Slices of Torn Bread (soak in the milk)

¾ Cup Milk

1 Tablespoon Olive Oil (plus a little extra for drizzling)

2 Cans (28 ounces) Plum Tomatoes

Salt & Pepper to Taste

2 Pounds Ground Sirloin

4 Cloves Chopped Garlic

½ Cup Chopped Parsley

1 Cup Grated Parmigiano Reggiano Cheese

1 Teaspoon Allspice

Pinch of Red Pepper Flakes

1/3 Cup Toasted & Chopped Pine Nuts

¼ Cup Currants

1 Egg

Grease a roasting pan with olive oil.  Pour into the pan two cans of tomatoes and crush them with a potato masher.  Season with Salt and freshly ground black pepper and set aside while you prepare the meatballs.  In a large bowl, combine the ground sirloin, garlic, parsley, grated Parmigiano Reggiano, allspice, red pepper flakes, pine nuts, currants, the egg and salt & pepper. After soaking the bread in milk, squeeze out the excess milk and add it to the meat mixture.  The bread should be loose and in small pieces.  Combine the bread with the meat mixture.  Form meatballs that are about 2 ½ inches in diameter and place them on top of the mashed tomatoes in the roasting pan.  Transfer to the oven and roast until the meatballs are brown and cook through which should be about 30 minutes.  Remove meatballs from the oven and serve.  Serve 4

Mediterranean Tuna Pasta Bake

January 3, 2011

Mediterranean Tuna Pasta Bake

INGREDIENTS

1 Tablespoon Olive Oil

5 Minced Garlic Cloves

1 Large Chopped Onion

1 Diced Red Pepper

1 Diced Green Pepper

2 Teaspoons Red Pepper Flakes

2 Cans Italian Tuna Packed In Olive Oil (Drained)

6 Ounces Cooked Pasta of Your Choice

1 Pound Grated Parmesan Cheese

Black Olives (optional)

Preheat oven to 350º F.  Heat oil in skillet and sauté garlic until golden.  Add onion and continue to cook, stirring, until transparent (for about 2 minutes on medium high heat).  Add the red and green peppers and stir for about 4 minutes.  Add red pepper flakes.   Toss with tuna, pasta and parmesan cheese.  Pour into a greased baking dish and bake, covered, for about 45 minutes.  Great with a green salad.  Serves 6

Insalata Caprese

December 25, 2010

Insalata Caprese

INGREDIENTS

2 Pounds Vine Ripened Tomatoes (About 4 Large Sliced ¼ Inch Thick)

1 Pound Fresh Mozzarella – Slice ¼ Inch Thick

¼ Cup Packed Fresh Basil

4 Tablespoons Olive Oil

Sea Salt & Pepper to Taste

On a large platter arrange tomato, mozzarella slices and basil leaves, alternating and overlapping them.  Drizzle with olive oil and season with salt & pepper.

Fettuccine With Asparagus

December 16, 2010

 

Fettuccine With Asparagus

INGREDIENTS

4 Ounces Uncooked Fettuccine

½ Pound Fresh Asparagus (Trimmed & Cut Into 1 Inch Pieces

¼ Cup Chopped Onion

1 Minced Garlic Clove

1 Tablespoon Butter

2 Ounces Cubed Cream Cheese

¼ Cup Half & Half

¼ Cup Shredded Parmesan Cheese

1 ½ Teaspoons Lemon Juice

1 Teaspoon Grated Lemon Peel

¼ Teaspoon Salt

¼ Teaspoon Black Pepper

Cook fettuccine according to directions on package.  While fettuccine is cooking, sauté the asparagus, onion & garlic in butter until tender.  Add the remaining ingredients.  Cook and stir over medium heat for about 5 minutes or until cheese is melted and sauce is blended.  Drain fettuccine and toss with asparagus mixture.  Quick & Easy.  Serves 2

Spaghetti With Mussels

December 13, 2010

Spaghetti With Mussels 

INGREDIENTS

½ Cup Extra Virgin Olive Oil

5 Thinly Sliced Garlic Cloves

1 Cup White Wine

2 Pounds Small Mussels (Scrubbed & Debearded)

1 Pound Spaghetti

¼ Cup Finely Chopped Italian Parsley

Salt & Freshly Ground Black Pepper

1 Tablespoon Red Pepper Flakes

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.  In a 12 inch sauté pan, heat the olive oil over medium high heat.  Add the garlic and cook until light golden brown (for about a minute).  Add the wine and raise the heat.  Bring to a boil and then add the mussels.  Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes).  Meanwhile, drop the pasta into the boiling water and cook until al dente.  Drain well.  Add the pasta to the pan with the mussels and cook over high heat for 1 minute.  Add the parsley and season with salt and pepper to taste.  Sprinkle with red pepper flakes and serve immediately. 

 

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