Pasta Puttanesca or Whores Pasta

Here is a great recipe.  A dish that is found on more than one Italian restaurant menu. Simple and tasty. You can make it with a minimum of ingredients and effort. Ending up with a maximum of culinary satisfaction. Perfect for a meatless meal.

Pasta Puttanesca 
(Serves four)

Ingredients
1 lb.  Spaghetti
1tbs.   Olive oil
2-3    Cloves of garlic
1 can  Crushed Tomatoes 29 oz. Red Pack is an Italian favorite ( no salt added )
1 cup   Pitted black and green olives ( chopped, whole or halved )
3 tbls.  Small capers
3 tbls.  Fresh basil (chopped)  1 tsp. if dried
1 tsp.   Crushed red power
1/2 tsp. Salt or to taste
1/2 cup Pecorino Romano grated cheese ( divide in half )
1 tbls.   Chopped yellow onion

Directions
Cook pasta by following directions on package.
In a large skillet over medium heat caramelize onion. Part way to caramelize onion then put in garlic ( do not burn) .  Add tomatoes and other ingredients ( minus cheese) lower heat and simmer for 15 minutes stirring mixture occasionally as it simmers. Add pasta to the pan and toss adding half the cheese to the mix. Pecorino Romano is a strong cheese too much will make it bitter so use as desired.

Serve and sprinkle remainder of grated cheese.  Should serve 4 or more.

Stuffed Artichokes Sicilian Style

The Mighty Artichoke



Recently, on a visit to an Italian restaurant in Newport Beach California. I was being read the specials of the day by the young and adept man who tended to our table. As he rolled down the many fish, foul and beef  dishes he had so carefully memorized.  Describing them with a theatrical flair.  He also mentioned the words "stuffed artichoke Sicilian style".  I stopped him and asked out of curiosity the price of the item.  I was floored.  He took notice of my surprise and said that stuffed artichokes have become a favorite of the diners of the restaurant. Which was quite understandable. For they are quite delicious. It is also a simple food that can be made at home. Kids love them and so does everyone else.

Stuffed Artichokes Sicilian Style
                         4 servings

Ingredients

4 large artichokes , about 4 inches across the top
1 1/2 cup of seasoned Italian flavored bread crumbs
3 to 4  large cloves of garlic minced
1/4 cup  good olive oil
1/4 cup grated pecorino romano cheese
1/2 cup   assiago cheese cut into small cubes about 1/4 inch in size
1/2 tsp    black pepper or to taste 

Directions
 First trim the top of by laying the artichoke on it's side and cutting down across the top.  Open up the leaves of the artichokes spreading them out so that they can accept the stuffing.

Next, place the bread crumbs and garlic in a bowl, chopping the garlic into fine pieces and mix in two table spoons of olive oil. Toast the mixture in a frying pan until brown.  Mix in the grated cheese, and  black pepper. and add one to two tablespoons of olive oil to the mix and continue to incorporate. Add the cubed asiago cheese and mix again.


Take each artichoke and start on the outside leaves.  With a small demi tasse spoon scoop up the mixture making sure that each spoonful as at least one chunk of cheese and deposit it on the leaf. One to two demi tasse spoonfuls on each large leaf. Lesser amounts when you get to the smaller inside leaves.

In a sauce pan large enough to accommodate the four artichokes but small enough to keep the artichokes pressed against themselves to cause them to be standing upright.  Add cold water to the pot, about 2 inches high. Place artichokes in the pot . Keeping them upright.  Crinkle up aluminum foil and place tightly on the surface of the artichokes. This will allow them to cook by steaming and keep water at a minimum.  If there is any bread crumb mix left over put on top of artichokes and drizzle the remainder of the olive oil on top.  Cover and put on high heat till it boils then reduce heat. Cook until leaves are tender and the artichokes take on a drab green.  About 25 to 40 minutes. Add water if necessary as it steams.

Take off the heat and let cool.  They should be served at the end of the main course. Talk and drink some dry wine as you pick off the mixture laden leaves. Scrape the leaves with your teeth as you pull it from your mouth. When you get to the end clean the area above the heart of prickly leaves and beard called the "choke" and eat the heart. It is the round converse end of the artichoke flower. Free of leaves.

Quick Mix Bisquits

This is a great recipe for biscuits. You can't miss with this one. Quick, and easy. You can make this wonderful mix for 6 months in an airtight container in your refrigerator.  It is the basis for other mixes as well.  Like pancakes and  waffles. Try it once and it will be one of the mixes you will always have at arms reach.  Ready to use at a moments notice at breakfast, lunch and diner.


Biscuits and More
This recipe makes 4 cups of dry mixture.
4 cups of flour ( all purpose )
2 tbsp. baking powder
2 tbsp. sugar
2 tbsp. baking soda
Place in frig.
When you are ready to use. Add buttermilk.

Pancakes just add  2 eggs to 2 1/2  cups of mix a tbls of vegetable oil. Or  1 tbls. of butter or margarine 
You can add some bananas or other fruit or nuts. 
Add  milk to beaten eggs.  One tsp. vanilla extract ( optional )  You are now ready to flap your jacks

Banana Cream Cheese Snack

Never keep bananas next to apples. They will ripen in a New York minute. If you do have some over ripe bananas you can make a great snack. For yourself and a friend with a cup of coffee or tea. Or as an after school snack. Healthy and naturally sweet.

Banana Cream Cheese Sandwiches

1 loaf of date nut bread
8 oz.  brick of cream cheese. ( not pre-softend )
1 1/2  lg, well ripened banana
1 tbs heavy cream
1/2 tsp vanilla extract 
      powdered sugar
In a bowl smash the banana together with the cream cheese with a fork, add the cream and vanilla.  Toast the date nut bread in a toaster. Not too dark. Spread the mixture on the toast. Cut into quarters and sprinkle with powdered sugar. Garnish with mint leaves. 

Takes Pork Fingers To New Hights

This recipes takes pork fingers to a new dramatic high on the spicy hot pork lovers list

 Pork Fingers Ole ( hot and spicy)

12  pork fingers med. size of about 5 by 1/2 inches. 
2 1/2 cups  tomato sauce 
 2 tbls of olive oil
 4 cloves garlic chopped
  8 Sun dried tomatoes diced
  1 Spanish onion (yellow) diced
1/2 bouquet of parsley 
2 tsp black pepper
2  tbls salt  
2 tbls of fresh ginger
6 red chili peppers chopped ( hot )  
6 red chili peppers whole     ( hot )
1/2 cup of balsamic vinegar

Salt and pepper the fingers and place them in a pan and brown in olive oil on all sides.  Pour in tomato sauce, garlic, sun dried tomatoes, onion, black pepper, salt, fresh ginger, chopped chiliis and whole chiliis.    Let simmer for 30 min with cover 3/4 on.  Take off cover and put in balsamic vinegar and parsley for additional 10 min. of cooking.  Check and stir occasionally thoughout cooking process.
         
 This serves 4 and you can put over rice or eat with a hard crusty bread. Using the sauce as a wonderful dip for your bread.
 

Italian Potato Salad with Green Beans

I have a friend who is just crazy about German potato Salad. I mean he loves it. Eats it almost every day.  I asked him one day if he ever had Italian potato salad. He looked at me with that quizzical, "Italians don't make potato salad".  I looked at him with my, "oh yes they do".  Simple and delicious. Great for out door picnics and backyard barbeques. Makes enough for 4 to 5 servings.

Simple Italian Potato Salad with Green Beans
Ingredients.
2 lbs. New Potatoes, unpeeled
1 medium head of Garlic chopped fine
1/2 pound of Green ( string) beans, stems removed
3/4 cup of good extra virgin olive oil.
1tsp of salt 
1tsp of white pepper
1 small bunch of parsley

Cut smaller potatoes in half. Try to use all the same size potatoes. Larger ones you can cut in quarters.  But they have to be large. Boil potatoes in salted water until cooked but firm.
Boil in salted water with a few drops of lemon juice until tender.  When the potatoes are done. Drain all the water from the potatoes. The string beans as well.  Pour in the olive oil. Salt and pepper to taste. With a dash of red crushed pepper. Now the garlic. Putting the ingredients while the potatoes are hot allows them to absorb the flavors.

Mix in a bowl and place covered into the refrigerator over night. Taking them out prior to serving so that the chill is off. Chop parsley for garnish.

You will be surprised the reaction you will get from your guests who have never tasted it before.

Hillary's Recipe for Baloney sand witch

 Hillary Clinton's Baloney Sand witch

 

Today I am going to tell you how to make baloney sand witches with  gall on the inside and the baloney on the outside. I learned how to do it today when I watched the entire testimony of Hillary Rodham Clinton.

Ok the Ingredients that you will need are these. 
1.At least 5or6 Democrats in The Senate
2.A liberal news media
3.A huff and a puff and a good helping of gall

4.At least 5 or 6 Democrats in The House
5.A liberal news media
6.A huff and a puff and good helping of gall
7. Vasaline  
*If you can not find the gall then substitute a lot of nerve.

First you go to the Senate and put the baloney on one side.
Then you put the gall on the baloney.
You walk over to the House and you put the baloney on the other side. Then you spread Vasaline just as you would miracle whip. To facilitate the swallowing on the sandwitch

Then you get the democrats in both houses eat it . 
Then get the liberal media to say it is delicious.

How To Cook A Great Steak

Can You Cook A Steak ?

I know most of you will answer in the affirmative. I mean who can't cook a steak. I should have added. The right way. Well for those who don't. Here are some tips you may want to think about when you start to cook a beautiful piece of meat. Which at today's prices can cost an arm and a leg. Now I just don't mean any steak. Let's just say you have had it with the steak you have been purchasing at the super market. These are what butchers call a wet aged steak. This is a process that has come into being in the last 20years or so. It is also the reason that we have seen the shelves of the super market bulging with steak sauces and the like.  Be it a T-Bone or a N.Y. Strip. Or how about a Porter House or Rib Eye Steak. They all are bland and probably tougher than you would like.

What is a wet aged steak ? A wet aged steak is one that is cut and put in to a plastic package that is then vaccuum sealed.  Or,  the Kryovac process The aging process is about 24 hours. Not nearly enough time to do it any justice.  You will never find a kosher butcher that will eat his own steaks. Unless he keeps a strict kosher house. Meaning he holds to all kosher laws. The reason. One of the requirements for kosher means the meat has to be fresh.  Not exactly making for a tender and flavorful steak. Mostly they will bring home meat that is meant to be potted, stewed  or corned. Great, but it is not a steak.  A wet aged steak is about as close as you can get to being kosher.

Now you may want a steak that you have enjoyed at one of the best steak joints in town.  There are some really fine ones. I am sure you have been to one or two. You probably have a favorite.  But tonight you would like to cook on at home and maybe treat yourself or your special guest to a  candle light diner with a glass of dry red wine.  But darn you just can't do it like they do. It never seems to have the same taste or tenderness. Well if you follow my advise you will.

Go to a local butcher that features dry aged steaks. These are steaks that have been aged in a refrigerated temperature that allows the steak to sit out for at least 7 to 21 days minimum. There are some that will be dry aged for as long as 90 days. This is a very long period of time and may not be pleasing to your palate.  As the taste my be a little bit too intense. There is always the possibility of overdoing a good thing,  I suggest a time period of 21 days. The meat will form a crust of green mold that the butcher will cut and trim. Leaving you with a wonderful cut of beef.  I suggest 1 inch to 1 inch and a quarter in thickness. I know some folks that would go for a 2 inch cut. Just too much, it turns into a roast.  Usually it is 1 inch cut to a pound of meat.

Steaks that are dry aged have the bone in.  Remember a porter house is just a a T-Bone with out the strip part. A rib eye is dry aged with the bone. It is a necessary part of the aging process that adds to the flavor as it the meat ages.  It will cost quite a bit more that the wet aged steak because of the mold that is cut away.   But it is worth it. Ok now that you have spent  the money you want know how to get success. Now I could tell you to but on the BBQ, but I won't. Remember I am going to tell you how to cook a steak.  Here is what you do. Remember these are salt and pepper steaks. That means that is all you need.  No  sauces or anything else that will defeat the dry aged flavor you have gone out of your way for.

1 inch thick steak Room Temperature( important )
2 tsp of Kosher salt
2 tsp of  cracked black peper
2 tbls of canola oil or high flash point oil

Rub both sides with the canola oil . Rub on the salt and then the pepper.  Heat a good black skillet on the top of the cooking surface to a high temp.  Place the steak in the skillet and cook for 3 min on one side and then turn over and cook on the other side for 2 minutes for med rare. If you need want a rare steak cook 2 min on one side and 2 minutes on the other. If you need it to be more well done finish it off in a hot oven preheated to 375 f.  That's it... Let it rest a bit for the jucies to make their way back into the meat. You will have the best steak you ever had. Juciy, full of flavor and  tender enough to cut it with a butter knife

Oyster Bay Oyster Stew

I love oysters. Especially those big, humongous oysters dredged up from the waters of Long Island Sound. Big and juicy and full of cold water flavor. I once ate 61 raw on the half shell, of those beauties at one sitting. Here is recipe that utilizes them to their utmost

Glorious

Oyster Bay L.I. Oyster Stew

1/4 cup diced potatoes peeled and diced
1 tbls. of good olive oil
1/4 cup of chopped onions
2 pints freshly shucked Oyster Bay, Long Island oysters with liquor to be drained off and put aside
3 tbs. of minced parsley 
4 tbls of minced garlic
1 1/2 tbls. of salt
1/4 tsp white pepper
1 tbls freshly ground black pepper
1/2 tsp hot pepper sauce
1 cup heavy cream
2 scallions minced
2 tbls unsalted butter

In three cups of boiling water boil the potatoes until firm
Heat oil in large skillet over high heat. Put in onions and saute for  30 sec. Add the liquor from the oysters and cook for 30 more sec. Next add the parsley, garlic,salt, pepper and a few more turns of black pepper. Stir in hot sauce.  Bring all to a simmer for 1 min. Add the cream and cook for 3 min.
Throw in the scallions and the oysters and cook until oysters start to curl. Make sure the oysters do not over cook. Serve in soup bowls. Each bowl holding about 1 1/2 ladles of the stew.

Getting A Head

Here is recipe that you rarely find in any cook book if at all. At first glance it appears to be a disgusting idea. Hey. so were a lot of things we eat today. Calamari, or squid was one. So was raw fish,  Steak Tar Tar didn't seem too appetizing as well. The thought of eating raw ground beef was pretty silly. This one is equally silly for many but a delicacy for others. I have eaten it and find it to be quite barbaric. Funny thing is that every once in while I would like to partake of it. Ironically it is served as an appetizer 

As in most of the poorer cultures parts of an animal that were discarded were eaten by others of the lesser class. This is one of those that has become part of a menu.  In fact there is a restaurant in New York's little Italy that is devoted to the item. The place is always packed and the last time I was there they had some fat lady singing Italian songs. I think it still exists and if you want to have an different experience this is the place to go. What they serve will astound you if you are not from a southern Italian culture. The tables are lined up end to end and there is not much room to navigate. Sometimes you sit elbow to elbow with strangers. That have one thing in common. They like to eat the head of a sheep.

Roasted Capo de Zelle ( head of a sheep)

 First thing you have to do is go to a neighbor hood butcher who's trade is Italian foods. You will be able to order them in advance. As they are rarely kept in their walk in.  You order by the head. Which then
will be split in half.  Soak them in salted water overnight in the sink. Brush their teeth. Do not use tooth paste.
Salted water will do.

Warning, do not invite any one who is not familiar with the dish to come over. Especially if they are seniors. My mother had them soaking one day and her neighbor came in. Seeing the eyes looking up at her. Resulted in a mild coronary. 

Now rinse them in cold running water.  Drain and dry well. So now what you have is a half a head with 1/2 a tounge that will be hanging off to he side. Wow, looks good already. On the other side you have an edible eye.  Place on a shallow olive oil covered pan brain side up.  

Topping:
Italian flavored bread crumb. Progresso or Colonna's, 4Cs is also a good one.
Peccorino Romano grated cheese About 2tbs per cup of bread crumbs.
Olive oil,  just enough to make the bread crumb damp.
Mix these ingredients together and place over the brain exposed side of the head.
Place in a preheated oven at about 350.F  for about 20 min or until the tongue is tender. 

There is very little meat on the head and it is mostly the cheek part. The parts you eat are the brain, tongue and the eye with all it's attachments.  If you eat the eye you are a hero to all around the table.


 

Roasted Garlic and Mint Baby Spring Lamb

If I have heard this said once. I have heard it a billion times. I am sick of hearing it.  You mention lamb and the next thing I hear out of someones mouth is that it has too strong a taste.  Ok well we can solve that with picking the right kind of lamb and a preparation.  Leg of lamb happens to be one of my favorites. Light and delicious and along with the oven roasted potatoes it will do the trick for company and family alike.
So.... You Don't Like Leg Of Lamb ?  Try it my way. I am sure you will develop a liking for it.

4 lb leg of American Baby Spring Lamb 
1/4 cup of Oregano
2 tbl of tarragon
1/2 cup of Olive oil
1cup of salt
2 tbls of pepper
1 bunch of  Italian parsley or cilantro
6 shallots
2 heads of garlic
1 cup of Italian flavored breadcrumb
1/2 cup of Peccorino Romano grated cheese
1    cup of dry wine 
1/2 cup of lemon juice
1 bouquet of fresh mint
Soak the leg of lamb over night in salted water, 3/4 of a cup should do it.  This should nullify the strong taste that some complain of when they express their distaste for lamb. Then wash and rinse. Salt and pepper the lamb.

Place lamb in a roasting pan with shallots that have been halved . Add white wine,  In a mortal and pestle take 1 head of  peeled garlic and smash it with some salt until it becomes a mush. Finely chop  half the bouquet of  parsley and place in pestle and add lemon and oregano. Roast in pre heated oven at 350-375 F. for 20 min per pound.  Half way through  cooking process cover the lamb with the mixture you have prepared. Basting with the liquid from the bottom of pan from time to time. Now prepare in a mortal and pestle a paste of garlic, very finely minced mint leaves and bread crumbs with grated cheese. Form a paste by adding olive oil to the mix.  Put on the top of  the leg of lamp as you would a poultice. Complete roasting the lamb being careful that the paste of breadcrumbs and garlic do not burn. Do this prior to 10 minutes before the lamb is removed from the oven.

Roasted Potatoes
Cut up into evenly sized halves or quarters depending on the size, 8 russet potatoes. Leaving the skin on. Coat with olive oil  and garlic salt and pepper.  Place in a shallow roasting pan whose bottom of the pan is covered with olive oil. Place in oven and cook till surface of the potatoes have a crispy brown crust. Remove from oven and sprinkle with garlic powder and garnish with parsley.

Awaken Those Still Sleeping Taste Buds

Try This For A New Awakening

Tired of the same old, same old for breakfast. If you are then you should try this instead.  It is a combination of foods that will flirt, titillate and satiate your taste buds. It is perfect for a leisurely Sunday morning experience . That will keep everyone at the breakfast table enjoying and talking about the day ahead. Commonly consumed in southern European countries it is one of nutritional value and a wonderful change. From the usual, eggs bacon or ham, or pancakes and sausage. 

This is what I would recommend 
Sardines, actually anchovies, The ones that are packed in salt and used to sit open on a counter in your local Italian deli. You can purchase them at any Italian Salumeria "worth it's salt".  Since then they are packed in smaller quantities . You would have to clean them under cold running water and take out the small delicate bone.Cleaning off the salt and the inside of the small herring like fish. Place them in a dish and drizzle olive oil over them and fresh lemon cut up into quarters or eights. Along the sides of the plate. 

Instead of Orange or other fruit juice try:
Fresh California navel oranges that you peel and separate by sections. Sprinkle some oregano and salt and pepper and drizzle some oil over them. Place in the frig to chill .    

Get some good olives of any kind. Large green Sicilian olives are great. But black Greek ones do the trick just as well. 

A good asiago cheese or sharp provalone is then placed at the table. Grapes, white or red go along with the variety of foods that supply this breakfast with a touch of class. They go along wonderfully with a nicely crusted Italian bread. Bread and grapes are a great combination and are almost like a dessert. 

With all of that a strong cup of espresso coffee.  To sip and enjoy.  Close your eyes and you are sitting beside a vineyard or on the Mediterranean.

Say it with Meat Loaf

Meat Loaf  Singer and Performer

This is the best meat loaf you will ever have. It is crunchy on the outside and delicious on the inside. A little tricky to make. But worth it. Feeds 6 people.

Francie's Magnificent Meat Loaf

2 1/2 lbs of top round ground beef
1 cup of seasoned Italian bread crumb
3 eggs
4 oz of mozzarella
1/4 cup Peccorino Romano grated cheese
1 green bell pepper
1 red bell pepper
1 lg spanish yellow onion
1/2 cup of milk
1 tsp of  black pepper
4 oz of Genoa salami sliced
3 tbs of Olive oil
1tsp of Nutmeg
Mix ground beef with bread crumb, grated cheese, nutmeg and  milk and incorporate fully. Use your hands to mix. Dice peppers and slice onion.  Hard boil eggs. Saute onions and peppers until soft and onions until onions are caramelized. Drain off oil and mix into meat mixture. Peel eggs.

Lay out ground beef mixture and form into a loaf shape. Divide loaf in half length wise. Lay the eggs length wise along the loaf. Place slices of salami in between and evenly distribute mozzarella cut up into cubes along with the salami and eggs. All of these should be at least 2 inches from the ends of the loaf. Put the top of the meat loaf over the bottom and reform pushing and compressing gently but firmly. Place in narrow oblong baking pan. Leave space of 2 to 3 inches all around.  Pan should not mold the loaf. Loaf should just sit in it. 

Fritattas Make a Great Sandwich

 A Great Sandwich

When I was a kid we lived  walking distance from Coney Island . A great beach that is located at the southern tip of Brooklyn, just south of the narrows .Gateway to N.Y. Harbor. It was about a mile as the crow flies from my house. It truly was as the crow flies. As it was a straight walk to the boardwalk and then on to the beach. The beach was not a small affair. It was wide from surf to sidewalk and long from from beginning to end which was designated in numbered bays.

We would make that walk to the beach. My friends and I. With a towel rolled up under our arms and land on bay # 14. Right smack in the middle of the Coney Island beach.  For some reason or another we never brought a blanket. I guess we would always hope to sit on some girls blankets that someone knew from the neighborhood or school.

Lunch was never a problem as mom would always get something together that would consist of left overs from the night before. Or, various items in the frig. It didn't matter what it was. Anything and everything always tasted good as long as it was on Italian bread and eaten at the beach. To get it onto a sandwich so that it could be handled, eggs were the catalyst.

Italian Omelet or Frittata, as they refer to it today was always a favorite. My mom along with others of Sicilian back round called it something else that I can not spell. So I will leave it at that. The secret to a good Italian omelet as with most southern Italian cooking, is as usual the peccorino romano gated cheese, olive oil and garlic. Never use too much cheese the recipe will develop a bitterness. Never over cook the eggs. As this will make them dry and will be hard to swallow on the beach. The eggs and olive oil keep the bread moist

Versitile Pastry Dough

Versatile Pastry Dough

Here is a wonderful way of making a pastry dough that can be used for meat and cheese pies. It is simple and easy and bread like in its ability to stand up to it's filling. Very versatile, and has an amazingly long shelf life. Quite rich and deliciously melts in your mouth.

Ingredients

2 lbs. of unbleached general purpose flour.
3 large eggs, room temperature
1 tbls. of salt
8 oz  dry white wine room temperature
2  packets of yeast
1/2 lb. Shortening

Place the flour in a bowl, add the salt.  Add three eggs and the shortening. Breaking it apart and distributing over the flour and eggs. Dilute the yeast into the wine. Getting as much of the yeast to dissipate into the wine as possible. Add this to the dry and wet ingredients already put into the bowl. Start mixing with your hands incorporating all together. Creating a dough that you will then remove from the bowl when it comes cleanly away from the sides. If the mixture appears too wet add some flour to the mix.

Dump contents out on a floured board and start kneading the mixture. Kneed until all the ingredients are totally incorporated.  Wrap in plastic wrap and chill. Unused portions of this dough can be frozen and used at a later time. It will lose non of it's qualities when defrosted.

After chilling you can roll out the amounts needed and use to place meat and cheese and roll up in any size or shape your desire. Here is a tip. use a cheese that is not prone to melt easily as it will cause dough to be soggy after it is cooked.

One of the thing I like to use this dough for is line a cruet that is about 3 inches across and put a raw egg inside of it. I them turn up the sides without covering the egg. I put this in an oven about 350. F and bake. You can add cheese on top before you remove from oven.

Southern Italian Grain Pie

This is a traditional Easter Pie that has been massaged and and turned into many variations. Why ? Because it can be. You can allow your imagination to run wild if you have a hankering to do so. The one I will describe is a real Italian Grain Pie that has not been turned into something that ends up as far from a grain pie as you can get it to be. This is a real "fatto in casa" Pizza di Grano. Simple and easy with no machinations.

Pizza di Grano or Grain Pie      Enjoy!

Ingredients for filling

1lb of cooked wheat
1lb can of Riccotta
18 egg yolks
  9 egg whites
candied citron, If you can get it. If not the peels of lemons or oranges will do. Or you can purchase it
1 glass of liquor  I like Ameretto.
2 cups of Confectionery Sugar

Mix together the wheat, sugar and Ricotta. Then add egg yolks and egg whites and fold in well. Put in the candied citron and glass of liquor.

Ingredients for pastry

3/4 cups of sweet butter
3 eggs
2 1/3 all purpose flour
1 cup of sugar
Peel of 1 lemon grated

Mix flour, sugar and zest in a bowl. Work butter into the mix until it all becomes like little pearls. Then add eggs one at a time. Knead dough until it clears the bowl cleanly. Make into a ball and wrap in plastic wrap and place in frig to chill
How to make citron or candied fruit pieces
In a sauce pan put about 2 inches of water and a quantity of sugar that will defuse into the water. Boil diced peels and let boil until water has evaporated and the peels become soft and translucent..

Split the dough ball equally. Roll out to about a 1/4 inch makes two 9 inch pies. Cut off excess and use for cross hatching lattice of pie. If you are not going to cross hatch then utilize the excess to flute the edges of the pie.

Pour in or spoon in the filling mixture leaving about it about 1/4 inch shy from the top. Place in pre-heated oven at 350 f. and cook for 45 min. to an hour. Until crust is brown and filling looks set and slightly browned. Let cool and serve chilled.

Veal or Chicken Marsala Casserole

Now here is a popular recipe that everyone wants to make but never quite have the initiative to prepare. It is a dish that is very popular in many upscale and moderate priced establishments. Now you can make it at home. It is simple and will make those who sit at your table very happy to be there.


1 1/2 lbs. of Veal cutlets or Chicken Cutlets
16 oz, Part skim or whole milk Mozzarella
3 cu. of flour
1/2 cup of chicken stock or clear broth
salt
pepper
1 tsp. nutmeg
1 cu. Marsala wine ( the real thing not cooking wine )
3 sticks of sweet butter.


Cut the chicken or veal into medallions. Salt and pepper flour add nutmeg. Flour the medallions. Get butter hot and melted in a fry pan over medium heat. Fry the medallions in the butter until brown. Continue to flour and fry. Add butter as needed. Remove each as they are browned.
In a casserole layer alternate medallions and the mozzarella that have been sliced in 1/4 inch slices. End up with the mozzarella on top.

Add more butter  the chicken stock and the cup of Marsala wine to the pan bring to high heat and reduce. Scrapping bits of meat and flour from the bottom of the pan. Pour the mixture over the contents in the casserole. Place a cover over the casserole and place in oven at 350 degrees F.  Bake until cheese melts.
 Do not serve over pasta or noodles

The Sally O'Mally St.Patty's Day Dinner I had to eat

Give me that old time religion

Personally I think it is disgusting and makes a mockery of cooking. It was probably thought of on the fly. It was recounted to me by her husband. Dr. Sean O'Mally. He praised the dish. I think he was putting me on.

Here is a twist on the renowned St.Patricks day meal. Corned beef ,cabbage and red potatoes. Actually this is a dish that did not originate in Ireland.  Rather, this is strictly an American invention. Like so many other dishes ascribed to a particular ethnic group that immigrated here. Corned beef was borrowed from the Jewish section of New York. At one time a cheap cut of beef that was pickled in herb infused brine. It is a well guarded secret to many delicatessen type restaurants. Even if they still do the process at home the secret is passed on from parents to children. The only way I see this passed on. Is on into the trash.  So if you want to try it, good luck.

Ingredients

2lb to 21/2 lbs of beef brisket already cured  
Salt
Black pepper
Apple juice
1cup Apple cider vinager
2 green apples, any type will do
beer.
Olive oil
3 Pears, fresh if possible or canned in natural juice
Head of savoy cabbage.
2 lbs of red potatoes
Parsley
cheddar cheese
Anise flavoring or liquor.

Salt and pepper brisket, marinate in enough apple juice to cover brisket and marinate in the frig over night.
If you have a crock pot it will take about 8-10 hours to cook. If you simmer it on top of the stove it will take approximately the same amount of time.

Peel and core apples and cut into eighths. Put brisket in a pan about 2 inches high with about 1/4 inch of apple juice and cup of vinegar. Put apples in with the brisket. Bake at 350 F. Take off aluminum foil for the last 10 min of cooking time.

Cut cabbage into quarters and boil in beer until tender. Then drain saving some of the beer it was boiled in. 
Mix the beer and some of the liquid from the can of peaches. If you used canned peaches. If you used fresh, don't worry about it. It was just an after thought, on my part. Steam or pot peaches. The canned only need to be heated. Take out and drain.  Cut in quarters and place in a large bowl with the beer liquid and cabbage. Sprinkle the anise liquor over the cabbage and peaches.

Potatoes should be boiled whole in salted water. When done and can be cut with a knife with out falling apart. Drain water and cut the potatoes in half.  Put enough olive oil to just coat a baking pan. Then brush  each potato with olive oil. Place potatoes on the pan cut side up. The potatoes are already cooked so put  the oven on broil. Just to brown on top When they are just brown . Place the shredded cheddar cheese over the tops of the potatoes. Bake until cheese is melted. Garnish each potato with parsley.