COMFORT FOOD ITALIAN STYLE!

If you're in the states, chances are pretty good that you've experienced some snow this winter.  Many of you might have experienced snow to the extreme, and there have been some pretty frigid temperatures to go along with that snow.  Here in Umbria it's been pretty darn cold, with temps dipping into the teens a couple of times, and it's not unusual for us to dip below freezing.  All in all our winter hasn't been as rough as it is in other parts of the world, but still the gray gloomy days of winter make me want to curl up with a good book and a cup of hot chocolate.

We've also been enjoying some good ole comfort food - a big pot of chili,  macaroni and cheese, a nice pork roast and potatoes in the oven to warm not only the soul but also the kitchen - and make the house smell great in the process.  Today we had some comfort food Italian style:  risotto.  Risotto at it's best is creamy and filling, and this recipe is also the perfect one pot meal.  Add a salad if you like, and lunch is served!






Risotto with Pancetta and Pumpkin

1/4 pound thinly sliced pancetta, cut into ¼” strips

3 Tbsp extra-virgin olive oil

1 lb pumpkin (or butternut squash) cut into 1 ½” by ¼” sticks

8 sage leaves

Kosher salt and freshly ground pepper

¾ cup white wine

5 1/2 cups chicken stock

4 Tbsp unsalted butter

1 medium onion, finely diced

2 ½ cups arborio rice

½ cup freshly grated Parmesan cheese, plus more for serving


In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 Tbsp olive oil to the fat in the skillet. Add the pumpkin and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, salt and pepper, and cook until aromatic, about 1 minute longer. Transfer the pumpkin to the bowl with the pancetta. (Make ahead tip: The pancetta and pumpkin can be refrigerated overnight. Return to room temperature before using.)

In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.

In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender but still has a bit of a 'bite' and the liquid is creamy, about 20 minutes.

Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the pumpkin and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.


Next time I'll probably try substituting sausage for the pancetta, just to compare, but this version was delicious - and very comforting.

WORLD NUTELLA DAY - FEBRUARY 5

Sara from Ms. Adventures in Italy and Michelle from Bleeding Expresso
team up every year to promote World Nutella Day.  Although Nutella is readily available in the states, I didn’t discover it until we started coming to Italy, but better late than never, right? Everyone who knows me knows that I lovelovelove chocolate of any kind.  For those of you who don’t know, Nutella is a chocolate-hazelnut spread that has sooooooo many uses – eat it with a spoon, spread it on bread or a crepe, top ice cream with it, or, as many of us have done, incorporate it into a recipe! Here’s my contribution for this year’s World Nutella Day:


Nutella-Swirl Pound Cake, courtesy of Lauren Chattman, from her new cookbook, “Cake Keeper Cakes”


1 ½ cups all purpose flour, plus more for dusting
4 large eggs, at room temperature
2 tsps pure vanilla extract
¾ tsp baking powder
¼ tsp salt
2 sticks unsalted butter, softened
1 ¼ cups sugar
One 13 oz jar Nutella

1. Preheat oven to 325º. Lightly grease and flour a 9” x 5” loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter Swirl the Nutella into the batter with a butter knife. Do not overmix.

4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Make ahead The pound cake can be kept in an airtight container at room temperature for up to 3 days.

Here's the cake - before and after...











In the comment section, Rosemary wrote about her Cockeyed Cake, and someone else requested that recipe, so here it is, and here's the link to that post on Bob and Rosemary's blog: LIVE CHEAP MAKE ART


Rosemary's COCKEYED CAKE

Preheat oven to 350ºF degrees. Grease and flour a 9” cake pan

Mix dry ingredients together:
1-1/2 cups flour
3 TBSP cocoa
1 tsp baking soda
1 cup sugar
1/2 tsp salt

Add:
5 TBSP vegetable oil
1 TBSP apple vinegar
1 tsp vanilla

Then add 1 cup cold water

Stir it all together till smooth. Bake for about a half hour or until toothpick inserted in center comes out clean.

Top with chocolate frosting if desired. Here in Italy, I used Nutella!

CHEESE PUFFS, ITALIAN STYLE

Looking for a great new appetizer for your holiday party?  I think Gina DePalma's recipe for Caciotta Fritters might sounds wonderful!  See for yourself:


The Dairy Show Special Edition 4-In the Kitchen with Gina DePalma from TheDairyShow.Com on Vimeo.

ENGLISH MUFFINS - PART 2

When I wrote about making English muffins last week (HERE), I promised to update when I made the second, more complicated recipe.  I wasn't overly impressed with the first recipe, and when Kelly posted a comment directing me to a recipe for English muffins that she had tried, I was tempted.  In the end, because her recipe wasn't all that different from mine, I decided to go ahead and make the more complicated recipe, so here it is - comments follow:

English Muffins

Starter


2 cups warm water
2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon dry active yeast

In a medium bowl, stir together water and yeast. Let stand a couple of minutes to dissolve yeast. Stir in all purpose flour and whole wheat to make a thick batter.

Cover with a cloth and let stand at room temperature for at least 4 hours or overnight.

Sponge:

1 teaspoon dry active yeast
3/4 cup warm water (110 to 115ºF / 45ºC )
2 cups starter - room temperature
3/4 cup scalded milk, cooled to room temperature
2 cups unbleached bread flour

In a large mixing bowl, dissolve yeast in warm water. Add the 2 cups starter (reserve remaining starter for dough), and mix well; Stir in the milk and bread flour to make a thick batter. Cover and let stand 1 hour.

English Muffins:

Sponge mixture

Remaining starter
4 cups (approximately) unbleached bread flour
4 tablespoons honey
2 1/2 teaspoons salt
4 tablespoons dry buttermilk powder
2 tablespoons cornmeal

Stir down the sponge mixture and add the remaining starter, flour, honey, salt, buttermilk powder and cornmeal. Beat with a wooden spoon for about 5 minutes. Dough will be soft. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes.

Lightly deflate the dough. On a work surface sprinkled with cornmeal, roll or pat dough out to a 3/4-inch thickness. Cut into 3 1/2-inch rounds using a cookie cutter. Place on a baking sheet that's been sprinkled lightly with cornmeal, cover, and let rise in a warm place until almost doubled in size, about 45 minutes.

Heat a cast iron frying pan or griddle over medium heat. Sprinkle cooking surface with cornmeal. Cook a few muffins at a time (do not crowd the pan) until bottoms are browned, about 5 to 8 minutes. Turn and brown the other side, adjust heat if muffins are browning too quickly. Transfer cooked muffins to a wire rack and cool completely.

Makes 14 to 16 English Muffins.

Okay, first of all, let me say that this recipe was hands-down the winner!  These things actually look like English muffins and taste pretty darn good too!  Let me tell you about the changes I made to the recipe.

To begin, when making bread, a slack dough will always yield a bread that's more 'airy', and since I knew I wanted all those nook and crannies that English muffins are known for, I found that I needed to use much less flour.  Actually I used about 3 1/2 cups of flour instead of four, and additionally I ended up added more water.  In the end the dough wasn't as much like a batter like the first one, but was still very slack. 

I really liked the idea of sprinkling cornmeal on the surface where the dough would be cut.  I also used a silicone sheet to minimize sticking.   I cut each round using the tuna can mold it would stay in for the rise.  I simply slid each tuna can with dough over to an empty section of the silicon mat and sprinkled a little cornmeal on top.  Eventually I ran out of tuna can molds, so I just cut the dough and left a good distance between each one, not knowing how much they'd spread during the rise. 

Although the recipe says it makes between 14 and 16, I got quite a few more than that, and some of them were pretty large - super-sized!  I'm betting that if I had used the molds for all the dough and made them all 'normal' size, I could have gotten at least 2 dozen. 

I sprinkled more cornmeal on top of each muffin, covered them with waxed paper and a towel, and left them to rise.  Even with the cornmeal and waxed paper, the muffins still wanted to stick, but it wasn't that big a problem. 

Instead of an iron skillet I used my cast iron griddle, mainly because I had so many more muffins to cook and wanted to cook as many at one time as I could.  I lightly greased the griddle, sprinkled it with cornmeal and started with the loose muffins.  Without an electric griddle it's hard to know the right temperature, but I tried to get the griddle good and hot, then turn the flame down to medium low. 

Once again my muffins took longer to cook than stated in the recipe, but maybe the heat was too low - I was concerned about getting them cooked all the way through without burning them.

When I got to the muffins that had risen in my tuna can molds, I left two in the can just to see how they'd do.  Generally I wasn't as pleased with this method - I thought these muffins would cook more quickly, due to the metal ring surrounding them, but that didn't seem to be the case.  Additionally, these muffins tended to poof out over the can as they rose, giving me an English muffin that really did look like a muffin.  Maybe that's because I had the dough too thick when I cut it, but still, although it took a little more work, I preferred to cook them out of the mold. 

I slid a bowl scraper under the muffin, still in the mold, and transferred it to the skillet  I held the mold just above the griddle and gently pushed the (sticky!) batter out of the mold, going around the edges until the batter released. 

Although I felt as if I was making English muffins for the better part of the morning, in the end I was pleased with the results and shouldn't have to repeat this process for quite a while.  Normally I have half a muffin for breakfast, but some of these are so large I think I'll get four servings instead of two.  I sliced the muffins once they were cool and put them into ziplock bags and into the freezer.  Just putting the toaster on it's longest setting is plenty to defrost and toast them whenever I'm ready!

And no - not quite as many nooks and crannies as a Thomas English muffin, but next time I'll make the dough a little more like a batter and we'll see what happens.  For now, not bad, huh?

ENGLISH MUFFINS - AN EXPERIMENT

If you live in the states, chances are you've never made English muffins. They're so easy to buy, and available in many different varieties. When we were in the states last spring, an English muffin with a smear of peanut butter and a dab of strawberry jam was my standard breakfast. I found high-fiber whole-grain muffins (Thomas) at my local grocery store, and just kept the bag in the frig until it was empty. The bag of six muffins lasted twelve days. For me, a quick, simple and nutritious breakfast is the only way to start the day.

Of course English muffins, like bagels, just don't exist in Italy. Not surprising when you consider that breakfast itself doesn't really exist here in Italy! Because most Italians eat their evening meal much later than we do in the U.S., they don't wake up hungry, and I'm guessing an espresso and a cigaret will hold them over until the 10 o'clock snack time. That's when most Italians will have a small sandwich or maybe a pastry to hold them until lunch at one.

Okay, so back to the English muffins. Honestly, I'd never thought much about how English muffins are made. I'd never needed to! After we returned to Italy at the end of May, I discovered that I really missed my English muffins, and searched the internet for recipes. Not surprisingly I found a ton a recipes and a LOT of variations. I settled on two recipes, one very, very simple, and the other a bit more complicated. My plan was to try the simple recipe first, then if I didn't like those results I'd tackle the more complicate one.

I guess the thing that surprised me most about making English muffins is that they aren't baked, they're cooked on the stovetop in an iron skillet! Somehow, even though I didn't have to turn on the oven, I just never got around to making either recipe during the summer, and all of a sudden it's November! This morning I tackled the 'easy' recipe, which takes minimal time and effort, but only produces six muffins. I can't say that I'm displeased with the results, but I'm not overwhelmed either, so I'll be trying the more complicated recipe soon. The good news about the second recipe is that although it does require a bit of advance planning (you need to make a starter the night before), it yields about three times as many muffins!

Here's the simple recipe, along with a few tips:

English Muffins (simple)

• 1/2 cup non-fat powdered milk
• 1 TBSP sugar
• 1 tsp salt- divided
• 1 TBSP shortening
• 1 cup hot water
• 1 envelope dry yeast
• 1/8 tsp sugar
• 1/3 cup warm water
• 2 cups all-purpose flour, sifted
1 tsp baking soda

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool.

In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to medium (300ºF if using an electric griddle)

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Add 1 teaspoon of baking soda just before it goes on the griddle. Place metal rings onto the griddle and coat lightly with vegetable spray. Using a scoop, place 2 scoops into each ring and cover with a greased cookie sheet and cook for 5 to 6 minutes.

Remove the cookie sheet and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Note: Small tuna cans with tops and bottoms removed work well for metal rings.

From reading through quite a few recipes I learned that the dough needs to be VERY slack, almost like a batter, in order to ensure plenty of nooks and crannies, and hey! isn't that what English muffins are all about? Secondly, do NOT forget to grease the cookie sheet before you place it on top of the muffins - they'll rise during baking and will stick to the cookie sheet if you don't! Lastly, although this recipe doesn't call for it, I'd sprinkle the skillet with some corn meal before added the batter. This step is recommended in the other recipe, and I think it's a good idea. Lastly, my muffins took a little longer than the 5-6 minutes the recipe calls for. Also be careful on two counts: make sure the skillet isn't too hot or the flame too high since the muffins may burn on the outside before the inside is properly cooked, and make sure the batter is 'set' enough before attempting to turn them over (and yes, you really DO need to use tongs!). When I tried to turn over the last muffin in the pan it oozed out as I turned it, and I ended up with half a muffin IN the ring mold and half out of the mold! It was a great way to have something to taste, but not exactly what I had planned.

MAKE YOUR OWN CANDY CORN

Junk food isn't as common here in Italy as it is in the U.S. - unless of course you're talking about breakdfast foods, which all seem to have chocolate - not that it's a bad thing, just strange.  Anyway, there are times when the lack of junk food presents a problem.  What's Easter without Peeps?  And what's Halloween without candy corn? 
 
I have seen recipes for Peeps, they look like way too much trouble, and since Peeps can now be found at Halloween, Christmas, Valentines Day AND Easter, I can usually get my fix at some point when we're in the states.  Not so for candy corn!  But now, thanks to a guest posting by CakeSpy on Serious Eats, anyone can make their own candy corn using this simple candy corn recipe.
 
This recipe doesn't require a candy thermometer, but you do have to take care not to boil the sugar mixture any longer than stated in the recipe.  If you do your dough could be too dry to be workable.  I also found that I didn't need to wait for one hour for the mixture to cool  - I didn't even wait thirty minutes!  I divided up the dough into thirds while it was still warm and pliable, added the food coloring, then proceeded to roll - or rather to stretch and squeeze and manipulate the dough into long ropes. 

Unless you want your candy corn super-sized, you'll need a very long work surface - I ended up squeezing my tri-colored rope smaller and smaller as I cut off the pieces and the rope got shorter. 

This recipe doesn't make a lot of candy corn, but I'm hoping it's just enough to satisfy my craving without having to make another batch.  To help stretch the candy corn I mixed it with salted peanuts for a wonderful sweet/salty snack!

A NEW LASAGNA RECIPE

It doesn't seem possible, but somehow I keep finding new recipes that sound too good not to try. Recently I read this recipe for Lasagna With Caramelized Radicchio, Onions & Crispy Pancetta on one of my new favorite blogs, Italian Food Forever.  Deborah, who shares many wonderful recipes on her blog, gave me just what I needed:  a recipe that would help use up some of the onions we'd bought last month in Canarra.  I wasn't planning on having a large crowd for dinner anytime soon, so I made this recipe and divided it into two pans - one larger than the other, but neither so large that we'd have too many leftovers. 
 
The weather, which has been in the 70's, suddenly turned cooler, and the thought of having the oven on was quite appealing.  I grabbed the smaller of the two casseroles out of the freezer and baked it for lunch today.  Wow!  Both Art and I really, really enjoyed this dish.  The sweet onions, the slight bitterness of the radicchio, and of course what dish doesn't benefit from a bit of bacon (pancetta)?  It was creamy and luscious, definitely a comfort food, but a very luxurious comfort food.  If you're looking for something new, take a look at the recipe, and while you're at it, add Italian Food Forever to your list of food blogs - who knows what other wonderful new recipes Deborah might post?

CINNAMON ROLLS FROM THE PIONEER WOMAN

Somehow I keep stumbling upon more and more blogs that interest me.  The most recent addition to my list of must-read blogs is THE PIONEER WOMAN.  The author of this blog is one of those women you love to hate:  she's an over-achiever who home schools her children, writes a blog, publishes a cookbook and jokes about how a city girl like herself now lives on a ranch with her dreamy gorgeous husband, who she refers to as the "Marlboro Man". 

Of course I was sucked in immediately.  I read the multi-part story of how she met her husband and abandoned her plans for a life in the big city after being swept off her feet by the previously mentioned Marlboro Man.  Being a sucker for a good how-I-met-my-spouse story, and an even bigger sucker for a happy ending, THE PIONEER WOMAN, who's name is Ree, drew me in even further with her selection of wonderful recipes.  After checking out - and printing out- several of them, I knew which one would have the honor of being prepared first:  CINNAMON ROLLS.  Ree's recipe for cinnamon rolls (actually her mom's recipe, but who cares?), has several advantages:  first of all, the recipe as written makes not just one batch of yeasty, sugary cinnamon rolls, but SEVEN PANS!!!  Baking in bulk makes the time invested all the more worthwhile and productive.  The second reason I liked this recipe is because cinnamon is one of Art's favorite things, and not only would the house smell wonderful, he'd be a happy camper too. 

 
Since I don't really have people to give the rolls away to like Ree's mom did, I decided to make half a batch and freeze some.  Although Ree claims her recipe makes seven pans of rolls, my half batch made three nice sized pans.  I didn't have any maple flavoring so I used pure maple syrup in the icing, and since I'm not a big coffee fan I cut this down by about half, adding a little more milk to get the right consistency. 

 

Art and I were both MORE than pleased with the results, and I'm not really sure how long those other two pans will stay in the freezer.  If you're looking for something to warm your kitchen and warm the hearts of those you love, this recipe for CINNAMON ROLLS is a guaranteed winner!

PUMPKIN SOUP - 3 RECIPES

As I've written before, when we lived in the states my only experience with pumpkins was carving them for Halloween or scooping it out of a can for a pie at Thanksgiving. Now I've discovered how wonderful pumpkin is to cook with, and one of the easiest things to make is pumpkin soup. Here are three different recipes. The first one is the only one I've made in the past, but I intend to try the other two very soon.

PUMPKIN SOUP

2 Tbsp olive oil
2 medium yellow onions, chopped
2 large cloves of garlic, minced
3 lbs pumpkin flesh, seeded and cut into wedges
1/2 lb russet potatoes cut into quarters
1 Tbsp salt Black pepper
Grated nutmeg
4 1/2 cups of chicken stock
1/2 cup cream
1 Tbsp fresh parsley, chopped

Early in the day, or even the day before, slice the pumpkin into manageable-size pieces and the potatoes into quarters. Brush with oil and roast in a hot oven for about 25 minutes, or until the veggies are just starting to brown at the edges and are almost cooked. When cooled, remove the pumpkin flesh from the rind.

In a large pot, heat the oil over medium heat. Add the onions and garlic; cook for 5 minutes, stirring occasionally until the onions are soft and translucent. Add the pumpkin, potatoes, salt and freshly ground pepper. Cover and cook over medium heat for 10 minutes.

Pour in the chicken stock and simmer for 30-45 minutes until the pumpkin is tender. Puree the soup with a stick blender until smooth. Add the cream and the parsley and stir. Check seasoning and serve immediately. Serves 6

Note: This freezes well, but don’t add the cream if you’re going to freeze it, then add the cream when it’s re-heated. This soup can also be served without any cream at all.

* * * * * * * *

Pumpkin Soup in the Pumpkin

Buy a fairly small pumpkin with a flat bottom. Cut off the top, as if you were going to carve a jack-o-lantern, and hollow it out. Spread the seeds out and dry them to eat later.

Now get a good loaf of French bread, slice it and toast it lightly. Grate a goodly amount of one of the Swiss cheeses (Emmenthaler, Gruyere or Appenzeller). Layer the toast and cheese inside the pumpkin until it's almost full.

Mix some cream with chicken broth, using about a cup and a half of cream to about a cup of broth.

Fill the pumpkin up with cream/broth. Add the salt, pepper and nutmeg, replace the top of the pumpkin and bake in a 300ºF degree oven for about 2 hours.

Brush the outside of the pumpkin with oil - it will look better after it’s baked. Bring the whole pumpkin to the table. When you serve it be sure to scoop out the pumpkin flesh with the cheese and the cream.

* * * * * * * * *

When I make this one I think I'll roast the pumpkin first - it makes it a lot easier to cut up. I'll also use broth instead of water for a richer taste.

Pumpkin and Bacon Soup (Makes 3 quarts)

1/2 pound side (slab) bacon
1 large onion, sliced
1 stalk celery, sliced
1 large sprig sage
pumpkin or winter squash (about 3-1/3 pounds)
8 cups water (or chicken broth)

Coarse sea salt and freshly ground black pepper

Remove the rind and any hard, dry skin from the bacon. Cut the bacon into ¼” dice.Place a large saucepan over low heat, add the bacon pieces, and cook gently so they render their fat. When most of their fat is rendered, add the onion, celery, and sage, stirring to coat with the fat. Cook until the vegetables soften slightly, about 7 minutes.

Cut the pumpkin into quarters and remove the seeds. Peel and coarsely chop into smaller, even-sized pieces. Set aside.

Pour 1 cup of the water (or broth) into the pan with the vegetables, increase the heat to high and, using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom.

Add the remaining 7 cups water (or broth), the pumpkin pieces, 1 tablespoon of salt, and some pepper. Bring the mixture to a boil, lower the heat, and simmer, covered, until the pumpkin is very soft, 30 to 45 minutes.

Remove the sage and let the soup cool slightly.Purée the soup, in batches, in a blender and pour into a clean saucepan. Taste and adjust the seasoning, and reheat the soup to serve.

If you try any of these recipes I'd love to hear your thoughts!

JACK'S ONION PUDDING

We're planning to return to Cannara whle the festa is still on, and I'm going to buy more of those delicious Cannara onions. I don't know the correct name of this variety, but the onions are small and flat, and roast up so sweet in the oven. While thumbing through my recipe file box, the one I brought with me from the states, I ran across a recipe that I thought would make perfect use of the Cannara onions.

Our friend Jack Roby is a wonderful, wonderful cook. A few years ago we attended a dinner party at his house and there was one dish that stood head and shoulders above the rest. It was the one dish that disappeared, leaving most os us wanting a second, or even third helping. The dish was called onion pudding, and I'd never heard of such a thing before! One bite was all it took to make a believer out of me. Of course there are no Vidalia onions here, but I'm hoping that the Cannara onions will prove to be a good substitue. Here's the recipe for Jack's Onion Pudding:

6 cups Vidalia onions, sliced
1 stick (4 oz) butter
2 cups cream
6 eggs
3 Tbsp flour
4 Tbsp sugar
2 tsp salt

In a large skillet caramalize the onions in butter for 35 minutes or more.

Combine the remaining ingredients, add the onions and bake in a buttered casslerole dish for 45 minutes at 350ºF.

Decadent? Yes, but definitely worth it! Jack's also published a cookbook, I’m For Easy. With a title like this, is it any wonder I'm a fan?

MAKING PESTO

Unfortunately I don't have room for a vegetable garden. I do grow a few herbs in pots in the back yard so they're handy for cooking. Several years ago our neighbor Adamo told us we could use his small garden for our 'orto', as Italians call a vegetable garden. I tried growing the usual: peppers, tomatoes, eggplants and more, but unfortunately Adamo's garden sits on a rocky outcrop, and the water drains through the dirt as though it were sand. This, combined with the fact that I have to carry water to the garden made me rethink the garden when summer rolled around again.

I decided that with the farmer's market and roadside stands, not to mention gifts from our neighbors, fruit and vegetables would be plentiful and cheap, so it just wasn't worth the (disappointing) effort. The one thing I knew I would continue to grow was basil, and plenty of it. Art and I both love pesto - on pasta, on bruschetta, on salmon, and in a variety of dishes. Even in Italy I've never found a ready-made pesto that lives up to my expectations, so I make my own. I also make extra to freeze so that we'll have pesto all through the winter. It's like a bit of sunshine, so fresh!

The word pesto comes from the Italian word 'pestare', to pound, so to be authentic pesto should be make the old fashioned way with a mortar and pestle, but I have to admit that I just not that old fashioned. I use a food processor, and some purists will argue that the food processor causes heat which damages the basil, but even if that's true, I still think it tastes pretty darn good.

I have about twelve basil plants so that I can make my pesto in large batches. This recipe started out as a single batch recipe but I've changed it. If you'd like to make a smaller batch just reduce the ingredients proportionately.


To ensure that your basil keeps producing all summer long, first you have to pinch the stem just above the spot where two new leaves will sprout. If you do this you basil will get bushier and bushier over time. The second thing you have to do is to keep the basil pinched back enough so that it doesn't flower. Having several plants will ensure that you'll have enough basil whenever you want to make a batch of pesto, or to use in caprese or whatever other recipe you might want.






At the end of the season I pull the plants out of the ground, roots and all. I take a large bucket to the garden with me and just put all the plants into the bucket to carry to the back yard. Once I'm in the back yard I sit down and strip off all the good leaves. Not all the leaves will be good at this point; some might have yellowed, but it's not hard to figure out. I then make my final batch of pesto, but I also reserve enought basil leaves to freeze to use as seasoning. To do this I place the whole leaves on an aluminum pan and stick it in the freezer for a quick freeze. Once the leaves are frozen I QUICKLY crumble them and toss into a ziplock bag to add to sauces and recipes over the winter - much better than using dried basil! I usually have to freeze the basil in several batches because my freezer is small, but just remember to keep the previously frozen batch in the freezer, and to work very, very quickly, otherwise the leaves will thaw and you won't be able to crumble them up.

PESTO GENOVESE

4 cups basil leaves, well packed
4 cloves garlic
1 cup pine nuts
1½ cups grated parmesan (or 2/3 parmesan and 1/3 pecorino)
1½ cups extra virgin olive oil (approximately)
salt & pepper to taste

Place basil leaves and garlic in food processor and process until leaves are finely chopped.

Add nuts and process until nuts are finely chopped.

Add cheese and process until combined.

With the processor running slowly add the oil until it’s the consistency you want.

After the oil is incorporated add salt and pepper to taste.

Yields 3 ½ -4 cups pesto. Store in airtight containers. Keeps in refrigerator for a week or more if you cover the remainder with a thin layer of oil. Can also be frozen.

I usually add a little less oil when I freeze the pesto, making it thicker so that I can add more or less oil later, depending on the recipe.

TORTELLINI SALAD

One of the nice things about the SLOW TRAV community is the spirit of generosity. Whether you need travel info, advice on the newest electronic technology, help learning a foreign language or just someplace to vent, there's a place for it on the ST MESSAGE BOARD. There's also a great section about food, featuring all sorts of recipes. I've posted many a question on this board, and have always received lots of great ideas and information.

Recently Ida posted a recipe for a pasta salad. After reading through the thread about the recipe I decided to incorporate several of the ideas as well as a few of mine own to come up with this:


Tortellini Salad

1 lb or a little bit more fresh or frozen tortellini
Boil as per package instructions and set aside. Don't over-cook! COOL.

1 container small fresh mozzarella balls (about 2 cups)

16 oz jar of sundried tomatoes in oil (I used 3/4 of the jar) plus the oil – save it to use for the dressing!

4 cloves garlic chopped superfine

1 large bunch Italian parsley chopped fine

1 handful fresh basil leaves, chopped fine

1 jar black dried olives in oil pitted and sliced

16 oz jar Marinated Artichokes cut into pieces

1 jar marinated red peppers cut in strips

Dressing: Salt and pepper
Oil from the sundried tomatoes, or EVOO, about ½ cup
Scant ¼ cup white wine vinegar
1 tsp Dijon mustard

Mix all the ingredients except the pasta (and dressing) thoroughly, then add the cooked tortellini a few scoops at a time, mixing well.

Whisk together the oil, vinegar, mustard and salt and pepper, then pour over salad. Mix thoroughly.

Cover bowl and refrigerate overnite as it taste even better the following day after the flavors blend together. Serve at room temperature.

GARLICKY BREADCRUMBS

I know you’ve read countless times about how much I love the simplicity of Italian cooking. Fresh ingredients are the key, of course, but every once in a while I run across some little tip or trick that seems oh-so-simple but of course I’d never thought of it.

Our friend Letizia, who lives not far from Assisi, is Italian, and not surprisingly, a great cook. I don’t know where she finds the time, but she writes a food blog called MADONNA DEL PIATTO. Recently she wrote about breaded pork cutlets, and the recipe included a link to her recipe Garlicky breadcrumbs.

When I lived in the states I usually had a can of breadcrumbs on hand, and of course, being the U.S., there were a variety of choices: you could have plain bread crumbs or breadcrumbs seasoned with different herbs. Here in Italy I also have breadcrumbs on hand, but I make them myself. The saltless Umbrian bread stales quickly, so if I end up with more than I need I cut the bread into croutons or grate it into crumbs and store it in the freezer.

Why I never thought to pre-season my homemade breadcrumbs is beyond me, but when I saw Letizia’s recipe for seasoned breadcrumbs, I just said “DUH!”, and immediately wrote down the recipe for immediate inclusion in my collection! Here’s the recipe for here Garlicky breadcrumbs, but be sure to click on her link to get more great ideas for using this simple and tasty kitchen staple! Buon Appetito, and grazia Letizia!

Garlicky Breadcrumbs

2 cups (300 gr) bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon salt
2-3 tablespoons flat leaf parsley, finely chopped
1 large garlic clove, very finely chopped
black pepper to taste

Store in the freezer in a zip-lock back or other freezer container.

If you’re interested in staying with Letizia, here’s the link to her
AGRITURISMO and if you’d like to take cooking lessons with Letizia, click on that link! The views from the agriturismo are incredible, and I can guarantee you’ll take home some delicious recipes from her cooking lessons.

JUDITH'S ZUCCHINI PIE

This summer quiche seemed like the perfect opportunity to use up some of the ever-abundant zucchini AND to try out the recipe that Judith had posted on her blog. It was also the perfect opportunity to try the recipe for the pie crust made with olive oil that I wrote about HERE. I felt quite confident that both recipes would be successful, but it turns out I was only half right.

When I made the olive oil pie crust the only difference between it and the pie crust I usually make was using olive oil instead of Crisco. Once the dough was formed and I started to roll it out I noticed that it was much more elastic than 'regular' pie dough. The two secrets to a flaky pie crust are to make sure the fat is thoroughly blended into the flour before adding the ice water, and to handle the dough as little as possible once it's formed. A few quick passes with the rolling pin, fold it in half and plop it into the pie pan - all done with a light, quick touch. This dough was much firmer and required a much more forceful push of the rolling pin, but as with every new recipe, you just forge ahead and hope for the best.

While the pie dough was resting in the frig I assembled the ingredients for the quiche. Because I was running late I squeezed the zucchini after about 15 minutes to remove most of the water. Swiss cheese had been on sale at the grocery so that's what I used, although I think a nice smoky Provolone might be good too. It wasn't until the pie was in the oven and I was putting away the rest of the groceries that I thought about using some of the green onion I'd just bought. In retrospect I can say that it would have been a wonderful addition, so next time for sure.

And yes, there will be a next time for the quiche, but NOT for the olive oil pie dough! Tough, tough, tough! What a disappointment! Here I was hoping to have found a recipe for pie dough that would save my Crisco stash for other things, but no such luck. Oh well, live and learn! If you by chance have better luck with the olive oil pie crust recipe I'd love to hear about it!

For Judith's zucchini pie recipe click HERE.

ANOTHER CHOCOLATE AND ZUCCHINI CAKE

Last week I posted a recipe for the CHOCOLATE AND ZUCCHINI CAKE I made for our 4th of July picnic at Larry and Shelly's house. The cake was moist and chocolate-y, but I had a second recipe that I needed to try out before deciding which one would earn a permanent place in my recipe folder.

Dinner with friends the other night provided the perfect excuse to use more zucchini and make the second recipe. This recipe calls for chocolate chips to be spread on top, but I decided that I liked the brown sugar/chopped hazelnuts of the first recipe better. (40 g light brown sugar mixed with 1/2 Cup (70 g) hazelnuts, toasted and chopped).

Here's the recipe I made for dinner with Bill and Suzy:


Chocolate and Zucchini Cake 2

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)

Topping
1 cup semisweet chocolate chips
3/4 cup chopped walnuts


Preheat oven to 325°F. Butter and flour 13 x 9 x 2” baking pan.

Sift flour, cocoa powder, baking soda and salt into medium bowl.

Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.

Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Serves 12.

I think the second recipe (this one) is my favorite, but you can always make both and decide for yourself.

CIABATTA BREAD

The world gets smaller and smaller every day, and the expat world in Italy is no exception. We've met expats in Italy at the grocery, on the internet and through other expats. It's sort of like the seven degrees of separation: every one of our expat friends seems to be somehow connected to each other, and it's only a matter of time before we cross paths.

Our friend Kathy, who publishes DREAM OF ITALY, recently devoted an entire issue to Umbria. In this issue three fantastic villas are featured, one owned by our mutual friends Bill and Suzy Menard (you can read about their villa, La Fattoria del Gelso by clicking on the link). She also wrote about about two other beautiful vacation rentals, one between Perugia and Assisi called Le Vigne, and a third place not too far fromus,just outside of the tiny village (borgo?) of Piedicolle, Il Casale di Mele Rosse.

As I read about Il Casale di Mele Rosse and looked at the pictures I knew exactly where it was. I said to Art, "hey, remember those two identical houses that we watched being built just outside of Piedicolle - the houses that were built by the two best friends? " Of course he remembered, and then I told him that I thought this villa I was reading about was the same place.

After reading the site for Il Casale di Mele Rosse , I discovered a link to a blog called Italian Food Forever . It was written by Deborah Mele, who owns Il Casale de Mele Rosse along with her husband. Of course I couldn't resist reading the blog, and I found this great recipe for ciabatta! I have to admit that I did make a few changes: I used all all-purpose flour since I didn't have any bread flour. I guess I could buy bread flour from the bakery, but as I've writtne several times before, the flour here is a mystery to me, so I stick with flour "Americana", which is much more like American AP flour than the Italian "0" or "00". Those Italian flours just don't have enough gluten in them. In order to boost the AP flour I also added some vital gluten. Oh, and I have to confess that I didn't deflate the dough every 30 minutes during it's long rise - I might have deflated it 2 or 3 times. And I also added powdered nonfat milk in with the flour, in effect using milk instead of water. I think it helps the bread brown nicely.

Here's the recipe as I've written it out for my cookbook, but of course you can read Deborah's take on it on her blog, Italian Food Forever.



Ciabatta

1 Recipe Biga (made the day before -Recipe Below)
3 Cups Unbleached All-Purpose Flour
1 1/2 Teaspoons Active Dry Yeast
2 tsp Salt
1 ½ Cups Warm Water (You can substitute milk or buttermilk for all or part of the water)

Biga
1/4 Teaspoon Active Dry Yeast
1 Cup Warm Water (About 110º F)
1 1/3 cups Bread Flour
2/3 cup Unbleached All-purpose Flour

Sprinkle the yeast over the water in a large bowl enough and let sit 5 to 10 minutes. Add the flours and stir to combine. The dough may seem stiff, but will soften up as it sits. Cover the biga tightly with plastic wrap, and let it sit for 6 hours at room temperature. Stir it, and refrigerate it until the next day, or at least 12 hours.

To Make The Bread

Combine the flour, salt and yeast in a large bowl. Add the water and biga, and stir until the dough is mixed. It will be quite wet, and rough in texture. Turn the dough out onto a floured breadboard, and using as little flour as possible, knead for 5 minutes, or until the dough is smooth. Keep the dough very loose and moist; it will firm up as it rises. Place the dough into a large greased bowl three times the size of the dough. Cover tightly with plastic wrap, and let sit in a warm spot for 2 - 3 hours, or until the dough has doubled, punching down and turning the dough every 30 minutes or so.

Divide the dough in two pieces and fold each into a rectangle. Stretch the rectangle until it is about 12 to 14 inches long. If you are using a baking stone, flour two kitchen towels, or bread peels with flour, and place the shaped loaves on them to rise. Cover loosely with towels. Preheat the oven (with stone) to 450º F. If using baking sheets, sprinkle them lightly with cornmeal. Place each prepared loaf onto a baking sheet, and cover lightly with a towel.

After 30-45 minutes, place the baking sheets into the hot oven, or move the loaves onto the hot baking stone. Place a pan of hot water at the bottom of the oven. Bake for about 30 minutes, rotating the loaves once during this time, or until the dough is a dark golden brown all over. Remove and let cool on a wire rack.

We hope to meet Deborah and her husband sometime this summer, and I'll bet we share a few recipes when we get together!

ZUCCHINI! ZUCCHINI!! ZUCCHINI!!!

Yep, it's that time of year again - the time when many people are saying to themselves "Why did I plant so much zucchini??!! What was I thinking?" As we all know, once the zucchini starts to ripen there's just no stopping it, and even a small garden can produce more zucchini than friends and neighbors can eat. Eventually you just give up after cooking zucchini every possible way you know how. The freezer will be full of zucchini bread and bags of grated zucchini, just in case you need to make MORE zucchini in the middle of winter (doubtful).

As usual I'm probably the last one to come across this deliciously different way of using some of that zucchini - in a chocolate cake! I made this recipe below for our 4th of July celebration with friends and it seemed to be a big hit. I was pleased with how it turned out as well, which is equally important - if a recipe is too complicated or just doesn't deliver, I toss it immediately. This recipe's a keeper! I think you could just as easily bake it in a bundt pan or a 13" X 9" pan, or even in several smaller containers (mini bread pans?).


Chocolate & Zucchini Cake Serves 10


2 Cups/240 g all-purpose flour
1/2 Cup (40 g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 Cup (110 g) butter, softened
1 Cup (160 g) light brown sugar
1 tsp vanilla extract
1 tsp instant coffee granules (the stronger the better)
3 eggs, at room temperature
2 Cups zucchini, unpeeled, grated (about 280 g, two medium)
1 Cup (170 g) chocolate chips

Topping
40 g light brown sugar
1/2 C (70 g) hazelnuts, toasted and chopped


Preheat the oven to 350°F. Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder; this is to help the cake unmold easily, especially if you're not using a non-stick pan.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.

In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly. Pour into the prepared cake pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.

I have to confess that I didn't use chocolate chips - they're too precious a commodity here, so I just broke up a semi-sweet bar of chocolate.

A RISOTTO RECIPE

Sandi, another friend from the SLOW TRAVEL MESSAGE BOARD
is always posting great recipes on her WHISTLESTOP CAFÉ BLOG. The other day she posted a risotto recipe that sounded so good I tried it that same day for lunch - and it was really, really yummy! Check out Sandi's BLOG for other great recipes and ideas, but here's the recipe just in case you can't wait.....

Poppy Seed and Sweet Onion Risotto

2 Tbs poppy seeds
2 slices bacon (I used thick slices of pancetta)
1 sweet onion diced
1 tsp salt
1 1/2 cups arborio rice
white wine - maybe 3/4 cup
1 Tbs butter
3 cups chicken broth simmering on a back burner.


In a small bowl soak poppy seeds in just enough white wine to cover. In a deep frying pan, fry bacon- fry a couple of small onion rings for garnish. Reserve a small amount of the bacon grease and pour off the rest. Saute onion until translucent, add rice and stir for a couple of minutes.

Continue making the risotto as you normally do... add wine to deglaze the pan. Add the broth one cup at a time.

Cover and simmer until the liquid is absorbed. ( I set the time for 15 minutes, then reset for about 10 minutes more. Check the risotto often!)

When all the broth is used and the risotto is tender, add the poppy seeds and wine, crumble the bacon into the pot, add 1 Tbs butter and stir until creamy.

Thanks Sandi!

ANOTHER PASTA SALAD

This pasta salad has been a favorite of mine for years.


GREEK ROTINI SALAD

6 cups (uncooked) rotini
1 cup olive oil
4 Tbsp lemon juice
1 tsp salt
½ tsp pepper
½ tsp oregano
1 oz (26 gr) garlic powder (2 Tbsp + 1 tsp) (according to taste)
2 cups pepper strips (red, green and yellow)
36 black or green olives, pitted
3 cups feta cheese, crumbled
16 radishes, thinly sliced
½ cup green onions, sliced
8 Tbsp parsley, chopped

Cook rotini and rinse in cold water to cool quickly. Do NOT overcook!

Combine olive oil, lemon juice, salt, pepper, oregano and garlic powder in a small bowl and whisk to blend. Chill.

In a large serving bowl combine rotini, peppers, olives, feta cheese, radishes, green onions and parsley. Pour dressing over salad and toss gently to coat.

This makes enough to feed quite a few, so when I want to make a smaller batch I use 4 cups of rotini and HALF of all the other ingredients.

SUMMER PASTA SALADS

I don't see cold pasta salads in Italy like I do in the states, and that's a shame. For something quick, cool and filling, a pasta salad is the perfect answer for lunch or dinner when the weather's hot and you don't want to cook. I usually make my pasta salad in the evening when it's cool so that I don't even have to think about boiling a pot of water in midday when it's already too hot. Here are two of our favorite recipes. Either can be enjoyed at room temperature immediately after making, or chilled.

SHELLS WITH RED PESTO -- Conchiglie al Pesto Rosso

• 3/4 pound (320 g) small pasta shells
• 2-3 eggs, hard boiled
• 12 sun-dried tomatoes packed in oil, drained
• 1 or 2 cans of tuna, drained and shredded
• 12-15 basil leaves, plus more for garnishing
• 2 ounces (50 g) peeled almonds….toasted
• 1 clove garlic
• 10 parsley sprigs
• Extra virgin olive oil

Put the almonds into a food processor together with the sun-dried tomatoes, basil, parsley, garlic, and 4 tablespoons of olive oil. Blend, check seasoning, and transfer the sauce to a bowl. Cover and chill.

Cook and drain the pasta. Put it into a bowl with a little olive oil.

Mix the pasta with the sauce and the tuna, top with the sliced hard-boiled egg, garnish with a few more basil leaves and serve.


TORTELLINI SALAD

8 oz (about 2 cups) frozen cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1 medium red or yellow sweet pepper, cut into thin strips

1/4 cup white wine vinegar
2 Tablespoons olive oil
1 tsp dried Italian seasoning, crushed
1 tsp Dijon-style mustard
¼ tsp black pepper
1/8 tsp garlic powder

Cook tortellini according to package directions but do NOT overcook! You don’t want mushy pasta in a pasta salad. Drain and plunge into ice water to stop the cooking process. Drain again and toss the tortellini, carrot, broccoli and peppers in a large bowl.

Mix the remaining ingredients in a small jar and shake well to mix. Pour over tortellini and vegetables and toss lightly.

OLIVE OIL PIE CRUST

I recently wrote about what I brought back from the states. Crisco sticks were listed, and later Dr. Satori commented that he usually saves drippings to use in lieu of Crisco. Now I’m not sure what he’s using those drippings for – maybe to fry eggs, or onions, and I do the same, but there are certain things I really need Crisco for, such as biscuits and pie crusts.

Although they don’t have Crisco in Italy they do have lard. Yes, good old-fashioned, nutritionally incorrect lard, which is what our grandmothers used before there was Crisco. I have used lard to make the pastry shells for savory quiches, but for a lemon meringue or Derby pie, I don’t want to use lard. Maybe it’s because I grew up with pie crusts made with Crisco, but I prefer it over pie crusts made with butter, as odd as that might sound.

(addendum: now it appears that lard isn't the artery clogging monster I once thought it was, and might even be 'healthier' than Crisco! Read THIS ARTICLE and see what you think! )

Recently I found a recipe for a pie crust made with olive oil, and for those times when I’m using a savory filling I think this might be the perfect way to save my Crisco AND to use heart-healthy olive oil. The recipe was on one of my favorite blogs, CHOCOLATE & ZUCCHINI, so I feel confident that it’s a great recipe. Making pie crust has never intimidated me, although using a liquid in place of the solid shortening might take a bit of getting used to. I’m trying to use heart-healthy olive oil wherever I can, and I’ve even convinced Art to give up his beloved Hellmann’s mayonnaise in favor of homemade mayo with olive oil.

Here’s the recipe for the olive oil tart crust with thanks to Clotilde Dusoulier, the amazing author of CHOCOLATE & ZUCCHINI.

Easy Olive Oil Tart Crust

- 250 grams (8.8 ounces*) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat
- 1 teaspoon fine sea salt
- 1 teaspoon dried herbs (I use rosemary or thyme)
- 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking)
- 120 ml (1/2 cup) cold water

Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan.

Grease the pan lightly if it doesn't have a nonstick coating.

Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures (channel the spirit of Julia Child) to avoid overworking the dough.

Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest.

You can then blind-bake the crust (prick with a fork first), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.

* That's about 2 cups, but really, measuring flour by weight is the only way to ensure accuracy. Consider buying a digital kitchen scale: it will prove an invaluable tool, and the simplest models are not super expensive.

A QUICK CHOCOLATE FIX

Have you received an email with the recipe for chocolate cake in a coffee cup? It's quick way to get a chocolate fix without overdoing it - not that anyone I know would actually bake and eat an entire chocolate cake......but this recipe has built in portion control, just in case. Here's the recipe:



5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.


I DID use the choclate chips, and yes, it did spill out of the mug - I placed the mug on a plate just in case. Although it was very chocolatey and gooey, thanks to the chocolate chips, it was a bit spongy, but when you're baking in the microwave, you have to expect some deviations. Personally I prefer the recipe for microwave brownies that my friend Janet gave to me several years ago....



Microwave Brownies

3 oz butter (add pinch of salt if using unsalted butter)
8 oz brown sugar
2 eggs
a few drops Vanilla extract
3 oz plain flour
2 oz cocoa powder
1/4 tsp baking powder

Melt butter and sugar in a glass bowl in microwave.
Beat in eggs and vanilla.
Sift flour, cocoa, and baking powder into a bowl and mix in egg mixture.
Pour into lined microwaveable dish and on place an up turned saucer in the microwave.
Microwave 4 1/2 to 5 minutes. Should still be sticky on the top.
If you do not have a turntable, 1/4 turn after 2 minutes.

Either way is a quick chocolate fix you can enjoy anytime.

SOMETHIN' FROM THE OVEN

Janine came for lunch the other day. We thought it was the perfect way to show her around the house for potential renters (or myabe even buyers!) and to say goodbye before we leave for the states next week. Once again, it was also an excuse to clean out the freezer.

I had some chicken in the freezer and decided to make some CHICKEN SALAD WITH PECANS AND CRAISINS, which has become my all-time favorite chicken salad recipe. With spring in the air, chicken salad on a bed of beautiful green lettuce seemed perfect. As an appetizer I served Caponata, which we spread on bread like a chunky salsa. Caponata is a Sicilian dish, a sweet-sour combination of eggplant, celery, tomato paste raisins and more. I LOVE it, especially this recipe, which is one we got when we atteneded the cooking school several years ago. It freezes very well, and this was the last batch in the freezer. By the time we return to Italy eggplants should be at the market once again.

CAPONATA SICILIANA SICILIAN (EGGPLANT SALAD) FOR 6

1 KILO EGGPLANT (2.2 lbs)
1 heaping TBSP CAPERS (small)
4 CELERY STALKS
20 GREEN OLIVES de-pitted & sliced
1 LG ONION
1 heaping TBSP SUGAR
TRIPLE TOMATO CONCENTRATE
2 TBSP RAISINS (or CURRANTS)
4 + 8 LG BASIL LEAVES
60 ml RED WINE VINEGAR (1/4 cup)
OLIVE OIL
4 TBSP PINE NUTS
SALT
2 TBSP TOASTED BREADCRUMBS

IF THE EGGPLANTS ARE NOT SUPER FRESH, CUT INTO SMALL CUBES, SPRINKLE W/COARSE SALT AND DRAIN IN A COLANDER FOR AT LEAST AN HOUR. SAUTE W/6-7 TBSP HOT OLIVE OIL, DRAIN ON KITCHEN PAPER & SET ASIDE. (THEY CAN ALSO BE GRILLED DRY AND CUT INTO THICK SLICES). ONCE COOLED SLICE INTO THICK STRIPS.

SLICE THE CELERY STALKS INTO 2 cm PIECES & COOK IN BOILING SALTED WATER FOR 10 MINUTES. DRAIN AND SET ASIDE. SOAK THE RAISINS/CURRANTS IN HOT WATER TO RE-HYDRATE.

SLICE THE ONION THINLY & SOFTEN IT IN ¾ TSP OLIVE OIL W/ ½ TUBE OF TOMATO CONCENTRATE & 4 BASIL LEAVES FOR 10 MINUTES. ADD THE CAPERS. CELERY, OLIVES, RAISINS, SUGAR & VINEGAR AND COOK THIS MIXTURE FOR 20 MINUTES OR SO, STIRRING FROM TIME TO TIME.

ADD THE EGGPLANT & COOK 10 MINUTES MORE, THEN TURN OFF HEAT AND ADD THE REMAINING BASIL LEAVES, SHREDDED SMALL BY HAND.

MEANWHILE TOAST THE PINE NUTS AND BREADCRUMBS.

LET THE VEGETABLE MIXTURE COOL, & MIX IN THE PINE NUTS. SERVE SEVERAL HOURS LATER, OR BETTER YET THE NEXT DAY WITH THE BREADCRUMBS SPRINKLED ON TOP.

(Sorry for the capital letters, but that's the way I typed it into the computer several years ago and I was just too lazy to re-type the whole recipe!)

Early in the morning I'd walked down to the bakery to get some foccacia bread and bread to go with the caponata. When I returned Art asked about lunch, and if I'd made anything for dessert. No, I told him, I was just going to keep it light, and thought we'd have plenty of food - no need for dessert.

I don't know if it was his own sweet tooth, or the idea that company deserved it, but he asked why I hadn't gotten something when I was at the bakery. Hmmmm, good question. As I thougth about it, I realized that it never even entered my mind. For those of you who know me, and who know what a sweet tooth I have, this must be surprising, and frankly, it was surprsing to me too. It wasn't until I'd thought about it for a minute that I realized for me, a bakery means BREAD. If I want something sweet, cake or cookies, well, of course I'd just make them myself! Remember that jingle from Pillsbuty: "nothin' says lovin' like somethin' from the oven..."?

Art decided to brave the cold to walk down to the bakery for something sweet, and when he returned I was a little surprised that he had some sort of a cake. I really expected that he might return with an assortment of cookies, but not a cake, since we both think Italian cakes tend to be dry. Luckily this one was more like a pound cake and was quite nice - although if I'd had some fresh fruit I would have served it on top of the cake for a little moistness.

Given the fact that winter had suddenly returned overnight, I wished I'd baked the cake in my oven just to warm up the house, but a nice fire did the trick!

CAESAR SALAD

In the states there are so many convenience foods that it’s easy to forget some of them actually are convenience foods. Things like salad dressings, cake mixes and frozen entrée’s are such a way of life for most Americans, and with our crazy schedules and limited time, shortcuts are a necessary evil.

Here in Italy I’ve never missed bottled salad dressings. Maybe it’s because the olive oil is so good (and so cheap), and if I want variety I just change the vinegar from red wine to white wine, although balsamic vinegar is our usual choice. Occasionally I’ll crush a glove of garlic, and add a teaspoon of Dijon mustard to the oil and vinegar mix, but the norm is to just sprinkle on the oil and vinegar at the table and enjoy.

The other day we had guests for lunch. I’d made a large batch of (meat) ragu with lasagna in mind. The day before the lunch I made some fresh pasta with three eggs and about 300 grams of semolina, and then made a béchamel sauce. Art grated the parmesan and I assembled the lasagna, stuck it in the fridge and tried to figure out what else I was going to serve.

I’ve been trying to clear out the refrigerator and freezer before we leave for the states. I’d made a shortcake to use with fruit and still had half of it in the freezer, so I decided some strawberry shortcake would be a nice light dessert. But still, I needed something else. Art suggested bruschetta, but I just didn’t want bread, thinking that the lasagna would be heavy enough. Then from nowhere an idea popped into my head – Caesar salad! I love Caesar salad but have never made the dressing from scratch, but how hard could it be? I know that uncooked eggs aren’t ‘in’, and I didn’t have a wooden bowl to rub with garlic, but my mind was made up. I searched my cookbooks for a recipe and this is the one I settled on.

For the Croutons:
• 2 large garlic cloves
• Pinch of salt
• 3 tablespoons virgin olive oil
• 2 cups French baguette slices cut up into 1/2 inch cubes

For the Salad:
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 3 tablespoons fresh lemon juice
• 1 medium garlic clove, crushed
• 1 pinch salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 teaspoons anchovy paste or 4 flat anchovies
• 1 teaspoon capers
• 1 teaspoon Dijon mustard
• 1/3 cup virgin olive oil
• 2 medium heads of romaine lettuce -- outer leaves removed
• 1/3 cup Parmesan cheese -- grated

Croutons - Preheat oven to 350º. Crush the garlic cloves with the side of a knife or with a garlic press. Slice up the baguette and cut into 1/2 inch cubes.
Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden, about 10 minutes.

Salad - Bring a pot of boiling water to boil, add egg and cook for just 60 seconds....NO MORE. This is coddling the egg. Remove from heat and place in cold water.

Crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese

Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.

Slowly add the oil in a steady stream while constantly whisking again until smooth. If you add the oil too quickly, the dressing will be separate and not emulsify.

Note: if you don’t want to use a coddled egg you can substitute some mayonnaise instead, maybe ¼ cup. If you do this reduce the olive oil to about ¼ cup as well.

To serve: Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl. Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.


I served the meal Italian style, first the lasagna, then the salad. Everyone seemed to enjoy both the lasagna and salad, and the strawberry shortcake was just the right finish, even though the strawberries weren’t anything to swoon over.

If you’ve never made your own salad dressing, give it a try. I think you’ll be pleasantly surprised at the delicious difference.

RECIPES WITH PUMPKIN

While we were in the states I thought I'd make:

Pumpkin Quiche

500 gr (about 1 lb) pumpkin, roughly cubed
200 gr (2-3) sausage, chopped
3 eggs
1 small yellow onion
Handful of pinenuts
Parmigiano, grated
Savory pastry sheet (such as for a quiche)
Milk

In a small frying pan, cook the chopped sausage til almost done. Take off heat.

Preheat oven to 350ºF.

Place the savory pastry dough in a 9” pie pan.

Chop the onion and sauté with 1 Tbsp. of oil . While the onion is cooking, roughly cube the pumpkin. When the onion starts to turn translucent, add the pumpkin chunks. Cook about 10-15, until the pumpkin will break down easily with spoon but is not mushy. Mix in sausage until evenly distributed.

In a separate bowl, beat the eggs with a splash of milk until frothy. Grate in a small amount of parmigiano and mix, adding fresh ground pepper.Spoon half of the pumpkin mix into the baking pan. Pour egg mix over, and then spoon the rest of the pumpkin mix in. Sprinkle a handful of parmigiano and some pine nuts on top, and bake for about 40 minutes

This recipe is a winter staple in our house, and although I can still buy pumpkin at the grocery I usually have some in the freezer. It's easier to buy a few whole pumpkins, roast them then freeze for later use. I used some of the pumpkin for pies at Thanksgiving and the rest will be used either for this quiche or for pumpkin soup.

Of course I didn't have any pumpkin in the freezer in Louisville, so I headed out to Paul's, the local fruit and vegetable market. I was surprised when they told me they didn't have any pumpkins because the season was over. I know they use a lot of local produce but still figured they'd have pumpkin. I guess for most Americans once Thanksgiving is over they don't think about pumpkins anymore.

My next stop was Whole Foods. I knew they'd have suppliers from all over the country and was sure they'd have some fresh pumpkin. Wrong! Obviously I wasn't going to find fresh pumpkin at my local Kroger, so I just gave up the idea of making the quiche. Imagaine my surprise when I walked into the Super WalMart one day and saw an entire display of fresh pumpkins! I'm not really sure why they had them, but at least next time I'll know where to look!

I'd seen several recipes for risotto with pumpkin and had printed them out. I had this recipe:

Pumpkin and Sage Risotto

1-1/2 cups of rice (Arborio or Carnaroli)
2 cups of fresh pumpkin cubed (or butternut squash)
6 tbsp butter
6 cups of chicken broth
1+ cups of water
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
3/4 cup of dry white wine
3 tbsp of fresh chopped sage
1/2 cup of fresh grated parmesan
salt and pepper to taste

Heat chicken broth in pot and keep warm.

In a separate pot, melt 4 tbsp of butter and sauté chopped onion and garlic
When the onions are translucent and tender, add the rice stirring until coated with the butter, about 3 minutes.

Add white wine and stir until absorbed by the rice. Stir in 2 cups of broth and pumpkin. Continue stirring until liquid is absorbed.

Add an additional cup of broth and chopped sage. Continue adding broth 1 cup at a time as liquid is absorbed and continues to cook. Prior to adding last cup of broth, test pumpkin and rice for doneness: Pumpkin should be tender and rice should be chewy not crunchy.

Add remaining cup of broth, 1/4 cup of parmesan cheese and 2 remaining tbsp of butter stir until absorbed but still moist.

Serve with remaining parmesan cheese

For the two of us that recipe sounded like it would make too much, so I'll save it recipe for when we have company and today I'm going to make this recipe:

Risotto di Zucca Gialla (Rice with Pumpkin)

2 young leeks
extra virgin olive oil
chili pepper flakes
1 lb pumpkin
salt
1 c Risotto rice, arborio, canaroli or vialone nano
3 cups boiling water (or broth)
1 cup water
1/4 cup grated parmesan cheese.

Clean the leeks and finely slice. Place in pot with extra virgin olive oil, enough to cover the bottom of the pot. Cut the pumpkin into small cubes and let cook with the leek. Salt to taste and sprinkle with chili flakes.

When the leeks are carmelized and the pumpkin tender, about 10 minutes, add the rice. Stir to mix well and "toast" the rice.

Add 2 cups boiling water (or broth). Salt to taste. Cover and let cook for 14 minutes.

Uncover and stir. The rice should be cooked and the liquid absorbed. Add 1 cup of additional boiling water (or broth) and the grated parmesan cheese. Stir until the liquid is absorbed. This will create the perfect creaminess, without adding cream. Stirring releases the starch in the rice and binds with the liquid and cheese to create the PERFECT NON-STIR RISOTTO!

I don't have leeks so I'll just use a yellow onion instead, and I will use some chicken stock instead of plain water. I think I'll grill a couple of sausages or pork chops to go with this for a perfect winter lunch.

Update: remember the other day when I was going to add some pesto to my Tuscan bean soup? I did add the pesto and although it tasted fine, neither of us thought the soup really needed anything else, so next time I won't bother!

LET THE ADVENTURES BEGIN.....

While we were gone we heard through the grapevine that some of our friends were anxious for us to return to Italy so I could start blogging about wonderful Italian adventures and post new recipes. Now I'll admit that our time in the states wasn't exactly news-worthy, nor was it what the blog is really all about. I only posted for two reasons: 1. just to let everyone know that we were still around, and to tell those who were interested about Art's recovery from surgery, and 2. to keep my blog somewhere in the blogoshpere just because our house for sale info is on it.

Other than Art's hip replacement surgery and our discovery of how important it is to floss EVERY SINGLE DAY, I guess the biggest news was the weather. After having a few days that felt like spring we also had days where the temperature dropped to 0ºF - that's ZERO Fahrenheit, or about -18º Centigrade. And then of course there was the ice storm that paralyzed the entire region, completely shut down the city of Louisville and delayed our return to Italy by nearly a week. By the time we got back to Italy we were definitely ready for some Italian-style adventures ourselves, but once again the weather is conspiring against us.

If you've been reading this blog for a while you know that I'm convinced there is no such thing as 'normal' weather anymore, and I doubt whether anyone under the age of 50 has ever experienced four distinct seasons - at least in their proper order. Just as temps in single digits and ice storms aren't normal for Louisville, neither has the weather here in Italy been normal either. We've had one of the wettest winters in recent history, and that's saying something since winter is when we get most of our rain. After last year's relatively dry and mild winter, this year is of course the total opposite with cold and rain - even hurricanes, or at least hurricane-force winds in the south of Italy. Tonight the temperature is expected to drop to 28ºF, which is about -2ºC - not exactly normal for us. Did I mention that the wind seems to be blowing a lot here too? I guess that's what keeps bringing us more rain, and trust me, with weather like this you don't exactly want to visit a medieval hilltown where the wind is blowing the freezing rain right through you and those charming streets of stone are indeed slippery when wet!

In the week we've been home we've made a few forays down to Marsciano for some shopping and to take care of business. We've checked out the new PENNY MARKET, a German grocery chain with incredibly cheap wine and selected bargains if you know what to look for. We also had lunch one day at the newly re-opened and relocated Nestor's Pizzeria. As you may recall Giuseppe and Mara were unable to come to terms with the former owners of the pizzeria (who we ran into at the Post Office the other day), so that old location now sits empty and Nestor's was forced to find a new location, remodel, then wade through all the bureaucracy that Italy is so rightly famous for.

The new Nestor's is right on the main street of Marsciano, just before you get to the hospital, which is a great location. Unfortunately it's also a tiny little place so there's no inside dining, just take-away. In addition to pizza they do still offer some pasta dishes, fish, chicken and a selection of drinks, but what we went there for was more than just the great food, we went for the ambience, for the camaraderie. We're glad that Giuseppe and Mara have finally reopened and wish them the best, but we're so sad that we won't be able to take our friends down to Nestor's for a pizza and some great hospitality.

As for recipes, well, nothing too adventurous yet. I roasted two chickens so that I can make Chicken Salad With Pecans and Craisins, and I made a big pot of ragu, (meat sauce). I used some of the ragu with spaghetti for lunch today, and the rest I'll save for a nice big pan of lasagna for a dinner party. Lasagna is one of the few pasta dishes that doesn't require me to be up and down during the meal cooking and draining and mixing the pasta with the sauce.

After the chickens were roasted I made broth from the carcasses and I think I'll try a new soup recipe I've been saving for a while. (Did you know that when making chicken broth if you leave the skin ON a yellow onion the broth will be a much richer color? I just learned this little secret a few weeks ago!) Although I haven't made this myself, we originally had this soup at a friend's house and liked it so much I requested the recipe. Some people love soup as a winter dish, but unless it's a really hearty, substantial soup I don't have much use for it. This soup, with the addition of the beans, should warm you AND fill you. With a rostisserie chicken and store-bought chicken broth this dish will be even quicker and easier.

Tuscan Chicken and White Bean Soup

2 tsp Olive Oil

2 leeks, cut into 1/4" rounds (about 2 cups)

1 red onion, finely chopped

2 cloves garlic, minced

1 Tbsp chopped fresh sage (or 1/4 tsp dried)

2 - 14 oz cans chicken broth

2 cups water

1 - 15 1/2 oz can cannellini beans, rinsed and drained

4-6 sun-dried tomatoes, finely chopped

1- 2 lb roasted chicken, skin removed and meat shredded

Heat the oil in a large Dutch oven over medium high heat. Add the leeks, onion and garlic, stirring often until soft, about 3 minutes. Stir in the sage and continue cooking another 30 seconds. Add the broth and the water, increase the heat to high, cover and bring to a boil. Add the beans, chicken and sun-dried tomatoes and cook, stirring occasionally, until heated through, about 5 minutes.

Serves 6

Until the weather warms up and/or clears up, I don't think they'll be too many adventures to write about, but I hope whereever you are you're staying warm and eating well.

LUNCH AND THE ANSWER!

Yes we're back in Italy but still, it's central Italy and it's February, so the weather is nothing to get excited about. So far we've seen the sun peek through for a few minutes each day, and the rest of the time it's been cloudy, dreary and cold! This is the sort of weather that makes me want to turn on the oven and cook up some comfort food.

Today I was inspired by a another blogger, Sandi over at Whistlestop Café Cooking. Her recipe for Lemon Caper Chicken sounded like an interesting way to jazz up boring old chicken breasts, and it seemed like the perfect accompaniment for a lemon risotto recipe I wnated to try.

The only way to get bone in, skin on chicken breasts around here is to buy a whole chicken and cut it up. All I had on hand was boneless, skinless chicken breasts and I think the recipe would have been much better with a bone in breast. Never-the-less, the chicken was good, and the risotto the perfect compliment. Here's the risotto recipe, and for those who think the cream is just too decadent, if you can find Land O' Lakes fat free cream you could save a few calories in the process!

Lemon Risotto

2 shallots
1 rib celery
1/4 cup unsalted butter
1 tablespoon olive oil
1 1/3 cups Arborio rice
Approximately 1 quart vegetable stock
1/2 unwaxed lemon, zested and juiced
Needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tablespoons grated Parmesan, plus more, for garnish
4 tablespoons heavy cream
Freshly ground pepper, preferably white
Salt to taste

Finely chop the shallots and celery. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.

Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water.

Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper. When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of egg/lemon mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish.

And now, the answer to yesterday's question about the gadget I brought back from the states. Did you know what it is? Here's the picture one more time:




And the answer is.........

It's a handy-dandy spoon-holder that clips on to the edge of a pot! Janie, you were right!

MADE IN AMERICA - CHOCOLATE CHIP COOKIES

Today's recipe from Michelle is for CHOCOLATE CHIP COOKIES . My only precaution would be for those making these cookies outside of the United States: you really, REALLY, need to use American chocolate chips for these! I've used the Perugina brand chocolate chips which are much smaller than the standard U.S. chips, and I just wasn't happy with the results. Although Nestle's wrote the book on chocolate chip cookies, Ghiradelli's chips really make them extra special.

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets. Every Friday we'll feature a new recipe in both English and Italian.

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

MADE IN AMERICA - TEXAS MUD

Today's recipe is for TEXAS MUD . I'm not sure what it is, but Cherrye says it only has 3 ingredients, so it's certainly worth a look!

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets. Every Friday we'll feature a new recipe in both English and Italian.

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

MADE IN AMERCIA - PANCAKES

Today's recipe is from Mary, and it's for PANCAKES ! We don't have pancake mix here in Italy, and even in the states it's not that hard to whip up a batch from scratch, so give it a try!

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets. Every Friday we'll feature a new recipe in both English and Italian.

Judith has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

MADE IN AMERCIA - BREAD PUDDING

Today's recipe is for BREAD PUDDING , thanks to Judith, the creative genius behind this "made in America" idea. Bread pudding is something so easy to make, so delicious, and so comforting! I'm embarrassed to say that it's been way too long since I've made it. This will be the perfect time to check out a new recipe!

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets. Every Friday we'll feature a new recipe in both English and Italian.

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

MADE IN AMERCIA - BAGELS

Today's recipe is for BAGELS , thanks to Michelle at Bleeding Espresso. I've never made bagels before....they always seemed a little intimidating, but if Michele can do it, so can I! How about you?

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets. Every Friday we'll feature a new recipe in both English and Italian.

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

MADE IN AMERICA - TORTILLA SOUP

To continue the Mexican theme, today we have a recipe for TORTILLA SOUP ...and with the weather getting cooler, a nice warm soup is just what you need!

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets. Every Friday we'll feature a new recipe in both English and Italian.

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

MADE IN AMERCIA - PEACH CRISP

Today Judith shares her recipe for PEACH CRISP ...a variation on one of my favorite recipes, apple crisp.

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets...

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

CHICKEN SALAD WITH PECANS AND CRAISINS

I was planning to make chicken salad tonight and thought I might throw in some pecans for a change. I know lots of chicken salad recipes use pecans but I just never think about it! I searched online to see if I could find any other interesting twists, and found this one that uses not only pecans, but also craisins and hot sweet honey mustard. I wasn't sure I'd want the entire 1/2 cup of mustard, so I just added it bit by bit until I got the taste I wanted. The original recipe said to add salt and pepper but I didn't think either were necessary.

This of course is a recipe you can play with, adjusting the proportions to suit your tastes or your requirements.....making a half batch is just as quick and simple as making a full batch since nothing needs to be measured exactly.

I also have to mention that I was lucky with this recipe......I'd brought back craisins, pecans and hot sweet mustard with me after my last visit to the states. Hopefully for most of you these ingredients will be easily found.


Ingredients
6 cups cooked chicken, chopped
3 celery ribs, diced
3-4 green onions, thinly sliced
1 1/2 cups chopped, toasted pecans
1 (6-ounce) package dried cranberries
1 cup mayonnaise
up to 1/2 cup Hot/Sweet Honey Mustard

Preparation

Stir together chicken, celery, green onions, pecans and cranberries. Add mayonnaise and stir to blend. Add honey mustard a little at a time, tasting until you get the taste you like.

Sorry, no picture.....we were hungry!

MADE IN AMERCIA - APPLE PIE

Today Michelle shares a recipe for APPLE PIE ...can't get more all-American than that! Enjoy!

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets...

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - CHICKEN AND DUMPLINGS

Today Judith shares her CHICKEN AND DUMPLINGS recipe with us. My mom used to make this when I was a kid b ut I can't even remember the last time I made it! With cooler days coming soon, this recipe is sure to hit the spot!

If you've been following along, you'll know that Judith first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets...

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - POTATO SALAD

Today Michelle shares her MOM’S POTATO SALAD recipe with us. It's very similiar to my own recipe, so I heartily recommend it!

TOMATO PIE

Over on the SLOW TRAV MESSAGE BOARD we've been discussing variations on Tomato Pie. Someone mentioned PAULA DEEN’S RECIPE, then other variations were posted, all involving tomatoes, mayo and cheese in various combinations.

I didn't put out any tomato plants this year...it's Italy, tomatoes are cheap and plentiful! Also, when you have neighbors like ours who drop off huge amounts of fresh veggies on a regular basis, why grow your own? After Armando brought yet another basket of tomatoes yesterday, I figured I might as well give in and make a tomato pie just to use up a few! Yeah, it's a tough job but somebody's gotta do it!

I combined several recipes to get one that sounded good to me, and here's the result. I used cheddar (from my carefully guarded stash!), but I'm sure Parmesan would be equally delicious. Here's my recipe:

Tomato Pie

1 9” pie crust, baked
about 6 large tomatoes...peeled and sliced
10-15 fresh basil leaves
4-5 cloves garlic
1 or 2 green onions
approx. 1 Cup Shredded Mozzarella Cheese
½ Cup Mayonnaise
¾ Cup Shredded Parmesan OR Cheddar Cheese
Salt and Pepper

VERY IMPORTANT! Put tomatoes in a colander, sprinkle w/salt & pepper and let tomatoes drain for at LEAST 20 minutes. Drain off liquid and wipe tomatoes w/paper towel to absorb any extra liquid.

Preheat oven to 375ºF. Bake Pie shell and let cool slightly.

Line bottom of pie shell w/ approx. 1/2 cup mozzarella cheese

Layer drained sliced tomatoes on top of cheese in pie crust

Blend garlic, basil and green onion in mini food processor (or chop together) and put this mixture on top of the tomatoes.

Mix mayonnaise, remaining mozzarella cheese, and about half the parmesan/cheddar together. Spread this mixture over top tomatoes and basil/garlic/onion mixture

Top the pie with remaining parmesan/cheddar

Bake at 375ºF for 35-40 minutes

Enjoy!

THE PERFECT BROWNIE - AT LAST!

If you've been reading for a while you know that I'm a confirmed chocoholic, and that I've been searching for the perfect brownie recipe for some time now. I have to wait until we have company so that I have an excuse to bake, and so that Art and I don't eat the entire batch. (Yes, even if a recipe is deemed 'not quite perfect', it's STILL chocolate, and of all the recipes I've tried, I've never found one that wasn't edible!) So....

Several years ago I discovered that substituting (American-style) brown sugar for all or part of the sugar will produce a gooey brownie, and that's a good thing. Additionally the brown sugar's caramel-y taste adds an extra richness and depth, so when I saw that this recipe called for equal amounts of brown and white sugar I was hopeful.

My ideal brownie is intensely chocolate, slightly gooey on the inside but with a shiny, thin crust on top. This recipe ticked all the boxes for me, and for now, this is the one, the brownie recipe I'll use until someone can convince I need to try another one! I used a combination of chocolate: half 60% Ghiradelli and half Lindt 85% chocolate, just because that's what I had on hand. I think using all 85% chocolate might have been too intense, but as I type this, I can't believe what I'm saying! Too intense?? Hmmm....maybe the next time I'll use all 85% chocolate just to see. I've also thought about using the drier brown sugar we buy here in Italy, just to see how much the gooiness is affected. For this recipe I loved the extra intensity of the dark brown sugar rather than light brown.

Here's the recipe, which I'm going to call

The Best Brownies EVER!

2 sticks (8 oz.) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour

Butter a 13-by-9-inch baking pan and line with buttered parchment paper.

Preheat oven to 350 degrees.

In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly.

In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

Whisk in chocolate mixture.

Fold in flour just until combined.

Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Yield: 15 large or 24 small brownies.

As with most things chocolate, these are better if baked 1 day in advance.

Post script: I later tried this recipe with just 6 oz of butter and 6 oz of chocolate and the brownies were just as yummy...

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - PICKLES

It's Friday, so it's time for another American recipe, this time, Judy, aka Divina Cucina, over at OVER A TUSCAN STOVE. Clicking on the link will take you to Judy's recipe for bread and butter pickles. I like all kinds of pickles, but if I had to choose a favorite, it would be bread and butter pickles, cut thick and chunky, served crisp and cold.

For whatever reason, there aren't many pickles in Italy, and most of the ones I've found are rather sour and not to my liking. As for sweet pickles or bread and butter pickles, or even pickle relish, I've never seen them.

If you've been following along, you'll know that Judith over at THINK ON IT first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets...

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - BAKED BEANS WITH BACON

It's Friday, so once again it's Made in American Day....a chance for expats living in Italy to share good ole American cookin' with you! Of course we've all had to made some changes to our favorite recipes along the way, but Made in America, the brainchild of Judith, over at THINK ON IT, is our attempt to prove to our Italian friends that there IS good food in America, and that not every meal gets ordered at the drive-thru window! Today Sara makes one of here American favorites, baked beans with bacon. No matter where in the world you live, check it out "La vera Cucina Americana"!

BAKED BEANS WITH BACON

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - CHICKEN POT PIE

Today is Friday, so that means it's time for another addition of "Made in America". Today’s recipe is supplied by JUDITH, and it’s CHICKEN POT PIE! Since winter just doesn’t seem to want to let go, this sounds like a great idea to warm the house and warm the soul. Give it a try…even if you’re Italian. La vera Cucina Americana!

PASTA SALAD

Yes, it definitely fall, and maybe pasta salad isn't exactly what you'd prepare, but here in Italy we have to make the most of what we have, when we have it. Broccoli only appears in the spring and the fall, and I LOVE to make a pasta salad with broccoli and carrots, so now's the time! Although I don't care much for cooked broccoli at all, I'll eat it raw, or in stir fry, and since we plan to drive around tomorrow in search of the new olive oil, I thought a pasta salad with broccoli would make for a great picnic lunch along the way. For those of you in the states, maybe this would be a good tailgate dish.

PASTA SALAD WITH BROCCOLI

16 oz rotini, cooked al dente
1 head broccoli
3 carrots
1 medium red onion, or 3-4 green onions
½ cup crumbled bacon bits
½ cup shaved parmesan
Ranch Dressing…1½-2 cups**

Make sure to cook the past al dente….so that it’s still firm, NOT mushy!

Finely chop the carrots and broccoli stalks with the onion(s) in a food processor. Cut the broccoli florets into bite-size pieces.

Put everything except the Ranch dressing into a large bowl. Add the dressing to suit your taste and season well with freshly ground black pepper.

If there are any leftovers, and if the salad seems a little dry, just add a little more milk to moisten things up.

**Because this recipe uses no other spices, I prefer to make the ranch dressing from scratch, using powdered ranch dressing mix. I use slightly more mix than the recipe calls for, and slightly less milk to make the dressing just a little thicker.

I used: 4 heaping Tbps dressing mix
½ cup sour cream
¾ cup mayo
Milk to desired consistency

After that you just have to play with the proportions to suit yourself.

HERE COME THE ZUCCHINI!!!!

Ready or not, the zucchini are coming! Armando gave us two nice-sized ones a few days ago, and another four arrived today! You know what that means.....time to make zucchini bread1 I made 2 small loaves and about 18 cupcakes from three batches of the folowing recipe. I like this recipe because it's lighter on the oil than most.

I also took this opportunity to try out the new SILICONE BAKING CUPS I brought back with me from the states, and I'm happy to report that they worked like a charm! Even though standard size cupcake liners are now showing up in Italy, this eliminates the need for them at all!

The next time I make this recipe I'm going to substitute olive oil for the vegetable oil.

Zucchini Bread

1 1/2 cups all purppose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup sugar
1/2 cup brown sugar
1 cup shredded, unpeeled zucchini
1/4 oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans

Preheat oven to 350º. Grease the bottom and sides of one 8x4x2 loaf pan, or two small loaf pans.

In a medium bowl combine flour, cinnamon, baking soda, baking powder, salt and nutmeg. Set aside.

In another medium bowl combine sugar, shredded zucchini, oil, egg and lemon peel. Mix well. Add dry ingredients to the zucchini mixture. Stir just until moistened...batter will be lumpy. Fold in nuts.

Spoon batter into prepared pan(s) and bake at 350º for 55-60 minutes for the large pan, or 40-45 minutes for the 2 smaller pans. Remove from oven and cool before removing from pan.

This recipe will also make 12 muffins. For muffins bake for approximately 20 minutes.

This bread is great by itself, and even better with some cream cheese slathered on top!

BEING THANKFUL

We spent our first and second Thanksgiving in Italy at Ternana’s, having pizza. Last year we were in the states for Thanksgiving, having a very traditional, dysfunctional-family style meal. This year we had a traditional Thanksgiving dinner in Italy, celebrating with other American expats. Maybe the secret to a wonderful holiday experience is to spend it with family….just not your own.

My job was to bring the pumpkin pies, and initially I’d planned to use my mom’s recipe using bourbon. But then a discussion on the Expats in Italy message board mentioned Bourbon Pumpkin Cheesecake, and of course I couldn’t resist trying something new! The recipe is at the bottom of this posting.

There were eleven of us for dinner….Larry and Shelly, who aren’t quite expats but are moving closer every day, their son and his wife, the wife’s parents, an American couple who’ve recently been posted to Libya by a large oil company, and our friend Judith.

We feasted on roasted turkey with dressing and mashed potatoes with gravy, and also sweet potatoes brought from Libya which were white, not orange. We also had rolls, waldorf salad, green bean casserole with cream of mushroom soup AND canned onions on top! Oh, and date nut bread…reminding me that I should make some for holiday gifts.

For dessert we had the two pumpkin concoctions I brought plus a pecan pie and an apple pie that Judith had baked. The added treat for the apple pie was that we ate it New England style with a slice of CHEDDAR CHEESE!!!! Those of you who aren’t expats have no idea what a treat this was, but for expats, cheddar cheese has got to be the number one most requested, most missed food time of all times!

Is there even any need to say that we all ate until we were absolutely miserable? Man, everything was sooooooooo good! I can’t believe that Shelly and Larry managed to cook all of this food in their small kitchen, but they did. Next year they plan to have their new kitchen installed, but I can’t imagine that the food could be any better.

After dinner and dessert we loaded the cars with people and olives and drove to the frantoio to watch Larry and Shelly’s olives being pressed!



As always it was interesting to watch the process,


and when it was all done, we got the coolest party favor ever….a tin of oil to take home!


We’re thankful we have such wonderful friends, and we’re happy to have spent the day with them. We look forward to initiating the new kitchen next year!

Although the last thing most of you probably want to think of right now is Thanksgiving dinner or pumpkin pie. Because it was such a big hit though, I’m going to include it. Here’s the recipe:

BOURBON PUMPKIN CHEESECAKE

CRUST:
3/4 cup graham cracker crumbs
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

Butter bottom and sides of 9” springform pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

FOR FILLING:

1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 Tbsp heavy cream
1 tsp vanilla
1-2 Tbsp bourbon
1/2 cup granulated sugar
1 Tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3 (8-oz) packages cream cheese, at room temperature

Make filling and bake cheesecake:Put oven rack in middle position and preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a bowl until combined. SET ASIDE.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

For topping:

2 cups sour cream (20 oz)
2 Tbsp granulated sugar
1 Tbsp bourbon

Whisk together sour cream, sugar, and bourbon in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. Can be chilled, covered, up to 2 days. Makes 12 to 14 servings.

Somewhere along the way I also found a recipe for Pumpkin Hazelnut Pie, and I thought this would be a nice combination of American and Italian, since hazelnuts are so common here. It was well received too, but I wasn’t as impressed with this recipe as I was with the cheesecake recipe. I f I make it again I may add a tablespoon or two of bourbon to it as well….

Pumpkin Hazelnut Pie

Single pie crust recipe for a 9” pie

1/3 cup ground hazelnuts
¼ cup brown sugar
2 Tbsp softened butter

2 eggs plus 1 additional yolk
1 cup canned pumpkin
1 Tbsp flour
2/3 cup brown sugar
¼ ground cinnamon
¼ tsp ground cloves
½ tsp salt
1 cup heavy cream

Preheat the oven to 400º. Roll out dough, prick with fork and bake for 10 minutes using pie weights.

Increase oven temperature to 450º. Combine hazelnuts, ¼ cup brown sugar and butter. Work into a paste and spread over the partially cooked pie shell. Bake 10 minutes.

Turn oven down to 325º.

Mix together eggs and yolk, pumpkin, flour, 2/3 cup brown sugar, spices, salt and cream. Pour into pie shell. Bake at 325º for 45 min.