Veal Parmigiana
INGREDIENTS
2 Cups Marinara Sauce
1 Cup Plain Dried Bread Crumbs
½ Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
1 Large Egg
2 Tablespoons Water
6 Veal Cutlets (1 ½ Pounds)
3 Tablespoons Butter
¼ Cup Freshly Grated Parmesan Cheese
1 Cup Part-Skim Mozzarella Cheese – Shredded
Prepare Marinara Sauce. On waxed paper, combine bread crumbs, salt, and pepper. In a pie plate, beat egg and water. Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice. In a large skillet, melt butter over medium heat. Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned.
Return cutlets to skillet. Spoon sauce evenly over cutlets. Sprinkle with Parmesan and top with mozzarella. Reduce heat to low, cover and cook just until cheese has melted – about 5 minutes. Serve over your favorite pasta. Serves 6
Marinara Sauce
This sauce is very versatile!
INGREDIENTS
2 Tablespoons Olive Oil
1 Chopped Small Onion
1 Finely Chopped Garlic Clove
1 Can (28 Ounces) Plum Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Chopped Fresh Basil (use dried if this is what you have)
½ Teaspoon Salt
In a medium sized saucepan, heat oil over medium heat. Add onion and garlic and cook. Stir until onion is tender – for about 5 minutes. Stir in tomatoes with their juice, tomato paste, basil and salt. Heat to boiling, break up tomatoes with side of spoon. Reduce heat and partially cover and simmer. Stir occasionally until sauce has thickened slightly – for about 20 minutes. Use to coat 1 pound of pasta for 4 main-dish servings. Makes 3 ½ cups.
Curried Cauliflower Soup
INGREDIENTS
1 Chopped Onion
1 Tablespoon Minced Ginger
2 Cups Cauliflower Florets
1 Tablespoon Curry Powder
1 Teaspoon Sea Salt
1 Teaspoon Fresh Ground Pepper
1 Cup Coconut Milk
Chopped Cilantro For Garnish
Place onion, ginger, salt & pepper in a medium sized pot along with 3 cups of water. Cook for 10 minutes on high heat or until onion is tender. Next add the cauliflower florets and curry. Cook for another 5 to 8 minutes or until cauliflower is tender. Add 1 cup coconut milk and cook for another 2 minutes. Remove from heat and puree using a standing blender or food processor. Garnish with chopped cilantro. Serves 4
Beer Can Chicken
INGREDIENTS
½ Cup Chopped Onion
5 Garlic Cloves
2 Tablespoons Olive Oil
2 Tablespoons Chili Powder
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Large Roasting Chicken (Approx 4 ½ Pounds)
1 Can Of Your Favorite Beer (14 Ounce Can)
Preheat the oven to 400° F and move the rack to the bottom of the oven.
Combine the onion, garlic, oil, chili powder, salt and pepper in a food processor or blender. Remove any innards or other items from inside the chicken. Rinse the chicken inside and out in cold, running water. Rub the chicken inside and out with the combined mixture. Make sure to get the mixture under the skin as well.
Open your can of beer and either drink or pour out ¼ of it. This prevents bubbling over during cooking. Punch a few extra holes in the can. Holding the can upright, place the chicken on top of the can, inserting the can as far as it will go into the cavity of the chicken. Position the chicken legs in front of the chicken to help steady the chicken. Place chicken into the oven proof pan and tent the chicken with foil for the first hour to prevent over browning. Put chicken on the bottom oven rack. Reduce oven to 350° F after ½ hour. Cook 1 ½ to 2 hours (depending on the size of your chicken). Rotate chicken at about 45 minutes.
Remove from the oven when chicken is done, use tongs and an oven mitt to separate the chicken and the beer can. Carefully remove to a separate platter and allow to stand for 10 minutes.
Pour any remaining beer into the dripping to make a sauce if you wish.
Cut up the chicken and serve. Serves 4
Recommended Cooking Times (at 350°):
2 ½ to 3 Pounds – Cook 1 to 1 ¾ Hours
3 ½ to 4 Pounds – Cook 1 ½ to 1 ¾ Hours
4 ½ to 5 Pounds – Cook 1 ½ to 2 Hours
5 to 6 Pounds – Cook 1 ¾ to 2 ½ Hours
Greek Salad
INGREDIENTS
1 Pound Ripe Tomatoes
1 Thinly Sliced Small Red Onion
1 Seeded & Sliced Green Bell Peppers
1 Sliced Small Cucumber
5 Ounces Cubed Feta Cheese
8 Black Olives
6 Tablespoons Extra Virgin Olive Oil
Pinch of Dried Oregano
Salt & Pepper to Taste
Cut the tomatoes into quarters lengthways and cut out the stalk pieces. Cut the quarters into bite sized wedges and put in a medium sized bowl. Add the onion, bell pepper, cucumber, feta cheese, olives, olive oil, oregano, salt and pepper. Toss to coat with the olive oil and infuse with the oregano. Keep at room temperature for at least 30 minutes before serving. Serves 6
Crunchy Baked Chicken
INGREDIENTS
2 Large Eggs
1 Tablespoon Water
2 Large Minced Garlic Cloves
½ Teaspoon Dried Oregano
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
2 Cups Plain Dry Bread Crumbs (I Like To Use Homemade From Italian Bread)
½ Cup Freshly Grated Pecorino Romano
¼ Cup Olive Oil
3 ½ Pounds Chicken Cut Into 8 Pieces With Skin Removed
You Can Use Skinless Chicken Parts If You Wish
Preheat the oven to 400° F. In a shallow dish, beat together eggs, water, garlic, oregano, salt and pepper. Next, on a piece of wax paper, mix the crumbs with the cheese. Drizzle with the oil and stir until blended. Dip the chicken in the egg mixture, then roll the pieces in the crumb mixture, patting it so that it will stick. Place the chicken on a rack with the skin side up and let the coating dry for about 15 minutes.
Oil a baking sheet and arrange the chicken pieces on it. Bake for 20 minutes. With tongs, carefully turn the chicken pieces, so as not to disturb the coating. Bake another 20 minutes or until the chicken is browned and cooked through when cut into at the thickest part. Serve hot or at room temperature. Serves 4
New England Clam Chowder
In the 16th and 17th centuries, fish chowder was enjoyed by the French as well as by the Native Americans. In America, by 1751, recipes for fish chowder began to appear in newspapers. Many were prepared by “layering chowder ingredients.” Each ingredient was placed in a pot in a layer of uniform thickness, then slowly cooked. By the mid-18th century, chowder was a mainstay throughout the Northeast. Clams and other shellfish were added to chowders largely because of their great availability, as all one had to do along the shore was to dig them up. When the 1896 edition of the Boston Cooking School Cookbook contained three recipes for chowder, it was clear that chowder was here to stay.
INGREDIENTS
2 Tablespoons Butter
1 ½ Cups Chicken Stock or Vegetable Stock
4 Pounds Scrubbed Litleneck Clams (About 1 ½ Dozen Large Clams)
3 Slices Chopped Bacon
1 Finely Chopped Medium Onion
1 Tablespoon Unbleached Flour
¼ Teaspoon Fresh Ground Pepper
1 Pound Peeled & Chopped Potatoes (About 3 Medium Potatoes)
2 Cups Half & Half
1 Cup Milk
¾ Teaspoon Salt
In a medium saucepan, heat water to boiling over high heat. Add clams and heat to boiling. Reduce heat slightly. Cover and simmer for 5 to 10 minutes until clams open up. Transfer clams to a bowl as they open. THROW away any clams that have not opened. When the clams are cool enough to handle, remove them from their shells and coarsely chop. Throw away the shells. Strain clam broth through a sieve lined with paper towels into a measuring cup. If necessary add enough water to equal 2 cups.
In a medium stockpot cook bacon over medium high heat until lightly browned. Remove bacon to paper towels. Add onion to bacon drippings and cook until tender – stirring occasionally. Stir in flour, pepper and salt until blended and cook for about a minute. Gradually stir in the clam broth until smooth. Add potatoes and heat to a boil. Reduce heat, cover and simmer until potatoes are tender (for about 20 minutes). Stir in half & half, butter, milk, bacon and chopped clams. Heat through, but do not boil. Serves 6
INGREDIENTS
16 Ounces Ziti Pasta
4 Cups Marinara Sauce
15 Ounces Ricotta Cheese
8 Ounces Shredded Mozzarella Cheese – Divided
¼ Cup Grated Parmesan Cheese
Preheat oven to 350° F. Boil pasta for 10 to 20 minutes or until done. Be careful not to overcook the pasta. Drain pasta, but reserve ½ cup of the pasta cooking water and set aside. Mix marinara sauce, ricotta cheese and ½ cup pasta cooking water in a large bowl. Add the pasta and ½ cup of the mozzarella cheese and lightly mix. Spoon pasta mixture into a 13×9 inch baking dish that has been greased with olive oil. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. Remove from the oven and cool for 5 minutes before serving. Serves 8
Classic Marinara Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Cloves Grated Garlic
16 Ounces of Crushed Tomatoes
½ Cup Red Wine
½ Cup Water
1 Teaspoon Water
1 Teaspoon Salt
6 Torn Fresh Basil Leaves
Heat olive oil in a large skillet over low heat and sauté grated garlic for about 2 minutes. Be careful not to burn the garlic. Just as the garlic begins to turn brown, remove the skillet from the heat. Allow pan to cool and add the tomatoes, wine, water and salt. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer covered for about 20 minutes. Remove from heat and stir in basil. Serves 4
**You Can Use Canned Tomatoes If You Wish
Italian Meatloaf
INGREDIENTS
2 Tablespoons Olive Oil
1 Red Pepper (Seeded & Diced)
1 Diced Onion
4 Grated Garlic Cloves
1 Pound Ground Sirloin
2 Eggs
¾ Cup Bread Crumbs
1 Cup Grated Parmesan Cheese
1 Tablespoon Worcestershire Sauce
1 Tablespoon Balsamic Vinegar
2 Tablespoons Chopped Fresh Basil Leaves
1 Tablespoon Chopped Parsley Leaves
1 Teaspoon Salt
½ Teaspoon Fresh Ground Black Pepper
1 Cup Marinara Sauce
Preheat oven to 350° F. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat and add the onions, garlic and peppers. Cook until just soft and remove to a plate to cool. When the peppers, garlic & onions are cool, combine all of the remaining ingredients together except for the marinara sauce. Pack the meat mixture in a greased loaf pan. Top with the marinara sauce making sure to spread evenly over the top. Bake for approximately 50 to 60 minutes. Remove from the oven and let rest for 5 minutes. Slice and serve. Serves 4
Pad Thai
INGREDIENTS
6 Ounces Rice Flour Noodles
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
Juice of Two Limes
1 Teaspoon Toasted Sesame Oil
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Peanut Oil
1 Tablespoon Finely Chopped Shallots
3 Cloves Minced Garlic
2 Cups Bean Sprouts
2 Cups Shredded Savoy Cabbage
2 Cups Julienned Carrots
4 Medium Scallions (White & Green Parts)
7 Ounces Extra Firm Tofu (Cut Into Thin Strips)
1 Large Egg (Lightly Beaten)
¼ Cups Chopped Dry Roasted Unsalted Peanuts
½ Cup Chopped Fresh Cilantro
Place the noodles in a large bowl. Cover with warm water and soak for up to 5 minutes. The texture should be soft, but al dente. Drain.
Make sure to finish all chopping before soaking the noodles as they become mushy during cooking if they are soaked too long. I have learned this lesson the hard way!
Meanwhile, whisk together the fish sauce, sugar, soy sauce, vinegar, lime juice, sesame oil and red pepper flakes.
Heat a wok (or a deep skillet) coated with cooking spray over medium-high heat. Add the peanut oil, shallots, garlic and cook for 1 minute. Add the bean sprouts, cabbage, carrots, and scallions and cook stirring constantly for 2 minutes. Add the sauce, tofu, drained noodles and cook, stirring constantly for 2 more minutes. Now make room for the egg by pushing everything to the side of the wok. Add the egg to the wok and reduce the heat to medium. Stir until the egg begins to scramble (about 1 minute). Fold the egg into the noodles and stir a few more times. The noodles should be soft. Remove from the heat to a serving bowl. Top with the peanuts and cilantro. Serves 4
