tag:blogger.com,1999:blog-74276774450712588192024-03-27T13:40:03.240-05:00Scavone Family CookbookSandrahttp://www.blogger.com/profile/02410394889340145504noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-7427677445071258819.post-42740992635269630032024-03-19T18:09:00.002-05:002024-03-19T18:09:32.249-05:00Saint Joseph's Day Cream Puffs (Zeppole di San Giuseppe)<p> <i>March 19 is the feast of Saint Joseph, widely celebrated in Italy. While some regions may call this traditional dessert by a different name, and recipes are widely varied, here is one that I really like. </i></p><p><i><br /></i></p><p>Make cream puffs using your favorite recipe. I like the recipe Bim posted, particularly the one that uses butter (I think this is identical to Mom's recipe). After the puffs have been baked, dried, and cooled, fill with the following mixture:</p><p> 30 ounces whole milk ricotta that has been well-drained overnight</p><p>2 cups sugar</p><p>4 tsp almond extract</p><p>2 tsp cinnamon</p><p>2 Tbsp freshly-grated orange zest</p><p>1/4 cup + 2Tbsp semi-sweet mini chocolate chips</p><p>Melt additional chips with a bit of vegetable oil to drizzle over the top, and garnish with a sprinkle of crushed pistachios.</p><p>Mangia!</p><p><br /></p><p><br /></p><p><br /></p>Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-21318918786931163942024-01-14T12:55:00.001-06:002024-01-14T12:55:28.430-06:00Chicken a Cacciatore (Nana Stella's/mom's/Bim's)<div><div>Note: Nana and Mom prepared this dish the same way. Over the years I have made some changes to the recipe, but I have attempted to indicate both their method and mine below. The most important difference is that Nana and Mom used to use 1 whole chicken cut into pieces, whereas I use boneless breasts (about 6 breast pieces depending on size) or thighs, cut into bite-size pieces, because it is easier to eat than having to take the meat off the bone at the table.</div></div><div><br /></div><div>Brown the chicken pieces in butter (Nana and mom) or olive oil (Bim) in a skillet. Remove to large pot. Mince 1 large onion and 2 cloves of garlic and brown in the same fat and remove to the same pot.</div><div><br /></div><div>Add to pot: </div><div>- 28 oz. canned peeled tomatoes (Nana and mom pureed these but I cut into coarse pieces) </div><div>- 6 oz. tomato paste</div><div>- 1 paste can of water</div><div>- 1 C. dry white wine</div><div>- 1 C. red wine vinegar</div><div><br /></div><div>Bring to boil, lower heat, and simmer for 30 minutes.</div><div><br /></div><div>Add:</div><div>- 1 lb. sliced mushrooms</div><div>- Olives: 2 cans black (Nana/mom) or 1 can/bottle each of black and green olives (Bim)</div><div><br /></div><div>Simmer for an additional 15 minutes. </div>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-13003915622440257462023-06-07T18:22:00.005-05:002024-03-19T16:14:25.402-05:00<p> Chicken and Dumplings</p><p><i>This is a family favorite! The recipe is adapted from the Culinary Institute Cookbook, which was a Christmas gift from mom one year. </i></p><div style="text-align: left;">2 T. butter</div><div style="text-align: left;">1 chicken, cut into pieces</div><div style="text-align: left;">1/4 C. chopped onion (I often use more)</div><div style="text-align: left;">1/4 C. celery, chopped, including the leaves (I often use more)</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">2 T. flour</div><div style="text-align: left;">2 C. chicken broth</div><div style="text-align: left;">Salt, pepper, 1 bay leaf, 1 T. dry parsley, 1 tsp. dry basil</div><div style="text-align: left;">1 C. frozen peas</div><div style="text-align: left;">Dumplings (see below)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350. Heat the butter in a heavy oven-proof skillet. Brown the chicken and remove to a plate. Saute the onion, celery, and garlic until tender. Add the flour and mix. Add the broth and the spices and stir. Bring to a boil. Return the chicken to the skillet, spooning a little of the broth mixture over each piece. Bake, covered, at 350 for 40 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Just before the 40 minutes is up, make the dumplings* by mixing all together:</div><div style="text-align: left;">1 C. baking mix (e.g., Bisquick)</div><div style="text-align: left;">1/2 tsp. dry basil</div><div style="text-align: left;">1/3 C. milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove chicken from oven and turn oven up to 425. In the meantime, add the peas to the chicken mixture and bring to a boil on the stovetop. Drop the dumplings by large spoonfuls onto the stew. Bake at 425 for 10 minutes uncovered and for another 10 minutes covered. Serve hot! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">*We really like the dumplings so I sometimes increase the amount of dumplings for this recipe. </div>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-2311339351310554422022-12-23T18:56:00.001-06:002022-12-23T18:56:12.831-06:00<p> Amaretta Cookies</p><p><i>This recipe comes from John Sullivan's friend and colleague Gena Walker (coincidentally a cousin of Robert D'Angelo - see cream puff recipe). These festive appearing cookies are delicious and destined to be a Scavone family Christmas favorite. </i></p><div style="text-align: left;">4 cups almond flour</div><div style="text-align: left;">1 3/4 cups sugar</div><div style="text-align: left;">1 Tbsp + 1 tsp almond extract</div><div style="text-align: left;">5 egg whites</div><div style="text-align: left;">Maraschino cherries, each cherry cut into 4 pieces</div><div style="text-align: left;"><br /></div><p>Preheat oven to 350. Line cookie sheet with parchment paper. </p><p>Mix almond flour, sugar and almond extract by hand. Set aside. In second bowl, beat egg whites with electric mixer until they peak. Incorporate the egg whites into the flour mixture by hand until the mixture is uniformly moist. Drop a teaspoon of dough onto parchment-lined cookie sheet. Press a cherry piece on top. Bake for 14 minutes. </p>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-9407252257855763462022-05-01T19:50:00.000-05:002022-05-01T19:50:08.115-05:00Cinnamon Loaf<p> <i>This recipe is from one of our favorite little tea shops in London. Baking ingredients are slightly different in the UK so I had to modify this by trial and error. After about half a dozen tries I finally came up with something that rises just the right amount and does not sink in the middle. The result is pretty close to what we get in London, minus the lovely atmosphere of an English tea shop. </i></p><p>Preheat the oven to 350. Butter a loaf pan and line the bottom with parchment paper. </p><p>Mix together and set aside: 1 1/3 C. flour, 1 tsp. powder, 1/2 tsp. salt, 1 1/2 tsp. cinnamon. </p><p>In electric mixer, cream together 2/3 C. butter (room temperature) and 1 C. granulated sugar until light and fluffy. Add 2 eggs and 1/2 tsp. vanilla. Add half of the dry ingredients, then 1/2 C. sour cream, then the rest of the dry ingredients, stirring after each addition. Mix just until blended. Pour into the prepared loaf pan. Bake 40-45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool for 15 minutes. Remove from pan and let cool completely. Frost (below) when cool. </p><p>Frosting: In electric mixer, mix together 1/4 C. butter and 1/2 C. cream cheese (both at room temperature). Add 2 C. confectioners sugar and 1 tsp. cinnamon. Spread over entire loaf. </p>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-61905550581554259682022-05-01T19:32:00.000-05:002022-05-01T19:32:33.149-05:00Stuffed and Rolled Pork Tenderloin<p> <i>I devised this recipe myself and it is one of my favorites to serve guests. It looks nice on the plate and goes well with Creamy Rosemary and Sage Polenta.</i></p><p>Make a lengthwise cut about 2/3 through a pork tenderloin and then separate the halves as if you are opening a book. Flatten with a heavy mallet. Then make another lengthwise cut through each of the two "pages" of the book and open and flatten those. You will be left with a fairly large flat piece of tenderloin. </p><p>Brush the top of the flattened meat with olive oil. Sprinkle with salt, pepper, 1 clove of minced garlic, a handful of coarsely grated Romano cheese, a small handful of coarsely chopped herbs (I sometimes use a parsley and basil mixture, especially in the summer when I can get it fresh from my garden. I also often use just Rosemary. It is up to your tastes.) Roll the meat along its long side so you have a long log. Tie kitchen twine around it in a few places along the length to hold the log together. Dredge in flour. </p><p>Pour a little olive oil in a flameproof roasting pan and set on medium-high heat. Brown the meat on both sides and then remove from the flame. Pour 1/2 C. chicken broth and 1/2 C. dry white wine over the meat. Roast at 350 for 30-40 minutes until meat thermometer indicates it is done. Let rest on cutting board. While the meat rests, prepare the gravy (below). Then cut the meat at a slight diagonal so that you have nice-sized pinwheels of meat. Arrange them on a platter so each pinwheel slightly overlaps the one before it. Pour the gravy through a sieve on top of the meat. </p><p>Gravy: Whisk 1 T. flour into the pan drippings, place over flame to thicken, stirring often. When thick, taste for salt, and then strain over the meat. </p>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-29411385954942058762022-03-09T11:28:00.002-06:002024-03-19T16:15:04.289-05:00<div style="text-align: left;"><span style="font-size: medium;">Two Cabbages Salad</span></div><p><span style="font-size: medium;"><i>This recipe comes from the book, </i>12 Months of Monastery Salads, <i>and has been a Joy family favorite for many years, partly because I do not really like the heavy mayo-based dressing typical of most coleslaw.</i></span></p><div style="text-align: left;"><span style="font-size: medium;">Toss together:</span></div><div style="text-align: left;"><span style="font-size: medium;">2 cups shredded green cabbage</span></div><div style="text-align: left;"><span style="font-size: medium;">2 cups shredded red cabbage</span></div><div style="text-align: left;"><span style="font-size: medium;">3 medium carrots, peeled and grated or finely chopped</span></div><div style="text-align: left;"><span style="font-size: medium;">1 medium onion, finely chopped</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">Whisk together until thickened:</span></div><div style="text-align: left;"><span style="font-size: medium;">1/3 cup olive oil</span></div><div style="text-align: left;"><span style="font-size: medium;">5 Tbsp apple cider vinegar</span></div><div style="text-align: left;"><span style="font-size: medium;">2 Tbsp fresh orange juice</span></div><div style="text-align: left;"><span style="font-size: medium;">2 tsp sugar</span></div><div style="text-align: left;"><span style="font-size: medium;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-size: medium;">(I also whisk in 1-2 Tbsp of mayo, just to bring it all nicely together)</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">Pour over salad, toss, and refrigerate until ready to serve. Add 1/2 cup raisins or craisins just before serving. It is also good with sunflower seeds and/or slivered almonds for a bit of crunch.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><p><span style="font-size: medium;"><br /></span></p><p><br /></p><p><br /></p>Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-25394094641594147272022-02-27T21:47:00.002-06:002022-02-27T21:48:14.081-06:00<p> CHILI</p><p><i>The secret ingredient is chocolate, which sounds funny, but it is a small amount and does not overwhelm. No one will know it is there if you don't tell them but it really adds a depth to the dish. </i></p><div style="text-align: left;">Small amount bacon fat (or oil)</div><div style="text-align: left;">Medium onion, diced</div><div style="text-align: left;">1 lb. ground beef (can substitute chicken, turkey, etc.)</div><div style="text-align: left;">14 oz. can diced tomatoes</div><div style="text-align: left;">3 oz. tomato paste</div><div style="text-align: left;">1 can kidney beans</div><div style="text-align: left;">1 small can corn (optional)</div><div style="text-align: left;">1 oz. bittersweet chocolate, coarsely chopped</div><div style="text-align: left;">Salt and pepper to taste, chili powder (about 1 T.), cumin (about 1/2 t.), 1 bay leaf (remove before serving), red chili flakes to taste, a few dashes of Tabasco if desired</div><div style="text-align: left;">For garnish: A small amount of sharp cheddar cheese, grated; some fresh chives, chopped</div><div style="text-align: left;">On the side: A small amount of sour cream</div><p>Melt bacon fat in large frying pan, add the onion, and saute. Add the ground beef and cook until brown. Drain grease from pan. Add the tomatoes, paste, kidney beans, chocolate and spices. Bring to boil, then lower heat and let simmer, partially covered, for about 1 hour. </p><p>Serve garnished with cheese and chives. Serve sour cream on the side. </p>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com1tag:blogger.com,1999:blog-7427677445071258819.post-6819628417677279502021-07-05T09:36:00.001-05:002024-03-19T16:16:06.356-05:00Chicken GumboMake broth: Cover 1 large chicken with water. Add salt, pepper, onion, carrot, celery. Bring to boil, then lower heat and let simmer until meat comes off bone. Remove chicken from pot, let cool, and remove meat from bones. Strain broth. <div><br /></div><div>In the meantime, put 1/4 cup bacon fat in a large skillet. Add 1 large onion, diced; 2 stalks celery with leaves, chopped; 2 cloves garlic, minced. Cook 5-10 minutes until very slightly browned. Add 1/4 cup flour to make a rue. Add 1 quart of the chicken broth; 28 ounces diced tomatoes (or use fresh, deseeded and diced); 1/2-1 lb okra, sliced. Add salt, pepper, bay leaf, chili powder, and hot sauce to taste. Bring to boil, then lower heat and let simmer for about an hour, until vegetables soft. Add meat back to pot during last several minutes of simmering. </div>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-61277483698140785322021-03-07T20:35:00.002-06:002024-03-19T16:17:43.782-05:00Pickled Vegetables<div style="text-align: left;"><span style="background-color: white;">Just as with the pickles, this is just the recipe. You will have to prepare and process the jars for canning.</span></div><div style="text-align: left;"><span style="background-color: white;"><br /></span></div><div style="text-align: left;"><span style="background-color: white;">Step 1) Make the brine and bring to a boil (for 4 12-ounce jars; adjust accordingly): </span></div><div style="text-align: left;"><span style="background-color: white;"><br /></span></div><div style="text-align: left;"><span style="background-color: white;">2 C. white wine vinegar</span></div><div style="text-align: left;"><span style="background-color: white;">2 C. water</span></div><div style="text-align: left;"><span style="background-color: white;">1 C. sugar</span></div><div style="text-align: left;"><span style="background-color: white;">2 T. pickling salt</span></div><div style="text-align: left;"><span style="background-color: white;"><br /></span></div><div style="text-align: left;"><span style="background-color: white;">Step 2) Blanche the vegetables in the brine:</span></div><div style="text-align: left;"><span style="background-color: white;"><br /></span></div><div style="text-align: left;"><span style="background-color: white;">Carrots: 10 minutes</span></div><div style="text-align: left;"><span style="background-color: white;">Ramps: 10 minutes</span></div><div style="text-align: left;"><span style="background-color: white;">Cauliflower: 3 minutes (if colored cauliflower steam for 5 minutes rather than blanching in the brine)</span></div><div style="text-align: left;"><span style="background-color: white;"><br /></span></div><div style="text-align: left;"><span style="background-color: white;">These are the veges I usually use but a lot of others would be good too. You can probably look up blanching times for other vegetables online or just make your best guess.</span></div><div style="text-align: left;"><span style="background-color: white;"><br /></span></div><div style="text-align: left;"><span style="background-color: white;">Step 3) To each 12 ounce jar add:</span></div><div style="text-align: left;"><span style="background-color: white;"><span><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>1 bay leaf</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>2 tsp fennel seeds (I leave the fennel out for cauliflower)</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>1 tsp mustard seeds</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>1 tsp coriander seed</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>1 tsp black peppercorns</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>optional: 1/2 tsp crushed red pepper or a small dry cayenne pepper</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>optional: "Pickle Crisp" (You can buy at the grocery store or online. It does just what the name says -- keeps the vegetables more crispy.)</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>Step 4) Add the vegetables to each jar and then fill the jar with boiling brine leaving at least 1/2" of headspace at the top.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span>Step 5) Process by immersing in boiling water with cover on canner for 10 minutes. Turn off heat and let jars sit in the hot water for another 5 minutes. Remove jars from canner to cool. </span></span></div><div style="text-align: left;"><span style="background-color: white;"><span><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span><br /></span></span></div>BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com1tag:blogger.com,1999:blog-7427677445071258819.post-11493229721842573822021-02-19T18:50:00.002-06:002024-03-19T16:18:17.889-05:00Pasta al Tonno (Pasta with Tuna)<p> <i>This is from the Concise Gastronomy of Italy by Anna Del Conte. It serves 4 as a first course.</i></p><p> 2 cloves garlic, chopped</p><p>6 Tbsp olive oil </p><p>a bunch of fresh flat-leaf parsley, chopped </p><p>a small piece of dried chili or dried red pepper flakes </p><p>4 anchovy fillets, drained and chopped</p><p>7 oz canned tuna, yellowfin if possible, in olive oil, drained and flaked </p><p>salt and freshly ground pepper </p><p>12 oz spaghetti </p><p>12 black olives, sliced.</p><p>Cook the spaghetti.</p><p>Meanwhile put the garlic, parsley, chili, and olive oil in a large skillet and sauté gently for about a minute. Add the anchovies and tuna and cook for 10 minutes. Add salt to taste and plenty of freshly ground pepper.</p><p>Drain the spaghetti when very al dente and turn it quickly into the skillet. Stir-fry for a minute or so, mixing constantly to coat the pasta with the sauce. Scatter the olives. Serve at once. </p><p>We enjoyed it with a sprinkling of grated pecorino romano.</p>Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-68044931420597251892021-02-13T16:30:00.000-06:002021-02-13T16:30:06.580-06:00German Cream Cheese Brownies<p> <span style="font-family: inherit;"><i>This is one of Mom's recipes. She often made these brownies for parties at my house. She always wanted to contribute something delicious!</i></span></p><p>4 oz. german sweet chocolate </p><p>5 Tbsp butter </p><p>8 oz. cream cheese, softened </p><p>1 cup sugar </p><p>3 eggs </p><p>1-1/2 tsp vanilla extract </p><p>1/2 tsp baking powder</p><p>1/4 tsp salt</p><p>1/4 tsp almond extract</p><p>1/2 cup + 1 Tbsp flour</p><p>1/2 cup chopped nuts, optional </p><p>Melt chocolate and 3 Tbsp butter. Set aside to cool.</p><p>Cream remaining butter with cream cheese until soft and fluffy. Gradually add 1/4 cup sugar, continuing to cream. Stir in 1 egg, 1Tbs flour, and 1/2 tsp vanilla until blended. Set aside.</p><p>Beat remaining eggs until light in color and fluffy. Gradually add remaining 3/4 cup sugar, beating until thickened. Fold in baking powder, salt, and remaining 1/2 cup flour. Blend in cooled chocolate mixture.</p><p>If desired, stir in coarsely chopped nuts. Add almond extract and remaining 1 tsp vanilla. Set aside 1 cup of chocolate mixture.</p><p>Spread remaining chocolate batter in a greased 9"x9" square pan. Pour cheese batter over the top. Drop remaining chocolate batter onto cheese batter with a tablespoon. Swirl with spatula to marble. Bake at 350 degrees for 35 - 40 minutes.</p><p><span style="font-family: inherit;"><i><br /></i></span></p>Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-8303705376407184362020-12-10T18:07:00.001-06:002020-12-10T18:07:30.259-06:00Cranberry Chutney<p style="text-align: left;"> <i>We love this with turkey, baked chicken, even ham. Yummy and festive, and a nice change from plain cranberry sauce!</i></p><p style="text-align: left;">1 navel orange, peeled, tough membrane removed, chopped</p><p>1/4 cup orange juice or apple cider</p><p>12 ounces fresh cranberries</p><p>1-3/4 cups sugar</p><p>1 large golden delicious apple, peeled, cored, chopped (I actually leave the peel on, and use whatever kind of apple I have in)</p><p>1/2 cup golden raisins</p><p>1/4 cup chopped pecans or walnits</p><p>1 Tbsp apple cider vinegar</p><p>1/2 tsp ground ginger (I also add 1 Tbsp peeled and chopped fresh ginger)</p><p>1/2 tsp cinnamon</p><p></p><p style="text-align: left;">Combine all in large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 to 8 minutes, until cranberries are popping.</p><p></p><p><br /></p><p><br /></p>Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-7512353114909198682020-08-14T12:29:00.007-05:002020-12-27T11:32:01.226-06:00Raw Zucchini Salad with Lemon and Basil<p> <i>Wondering what to do with all that zucchini from your garden? This recipe comes from the<u> Complete Italian Vegetarian Cookbook</u>. My additions/ changes are in bold print.</i></p><p><i><br /></i></p><p>4 medium zucchini (about 1-1/2 pounds), scrubbed and ends trimmed </p><p><b>1 medium onion</b></p><p>3 Tbsp extra virgin olive oil</p><p>1 Tbsp fresh lemon juice <b>1-1/2 Tbsp lemon</b> <b>juice plus 2 tsp cider vinegar</b></p><p>Salt to taste</p><p>10 large fresh basil leaves, cut into very thin strips</p><p><br /></p><p>Slice the zucchini <b>and onion </b>as thin as possible. Place in large bowl and refrigerate until well-chilled (at least two hours; may be refrigerated for several hours).</p><p>When ready to serve, whisk together oil, lemon juice, <b>vinegar, </b>and salt in small bowl. Drizzle over the zucchini and sprinkle with shredded basil leaves. Toss and serve immediately.</p><p>Leftovers keep very well in the refrigerator.</p><p>This also works well with yellow summer squash, cousa squash, or a combination.</p>Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-79437258190907030172020-01-12T12:19:00.002-06:002024-03-19T16:19:36.230-05:00Spaghetti with Anchovy Sauce<i>Mom used to make something similar which in the Americanized Italian sounded something like "spaghetti a 'leach'." I cannot figure out the Italian translation for what she was trying to say because the Italian for "anchovy" is "acciugha" or in the plural is "acciughe." Well, anyway, it was one of Jimmy's favorites. Enjoy!</i><br />
<i><br /></i>
<i>The mystery is solved. Per Ginny: Another Italian word for "anchovies" is "alici." </i><br />
<i><br /></i>
1 lb. pasta<br />
1/2 C. olive oil<br />
4-6 cloves garlic (depending on size of cloves and your taste)<br />
2 dried cayenne peppers, chopped (or to taste, or the equivalent amount of dried red pepper flakes)<br />
1 tin anchovies (or more if you prefer)<br />
minced parsley<br />
grated Romano or Parmesan cheese<br />
<br />
Cook pasta as directed. While you are doing that, heat the olive oil and saute the garlic (don't brown) and the anchovies until the anchovies are nearly melted. Add the hot pepper. Let simmer over very low heat until the pasta is ready. Toss pasta in the sauce. Sprinkle parsley and cheese over all.BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com1tag:blogger.com,1999:blog-7427677445071258819.post-79696491605925672662020-01-12T12:04:00.002-06:002024-03-19T16:21:03.237-05:00Spaghetti Puttanesca1 lb pasta<br />
<div>
3 T. olive oil</div>
<div>
3 cloves garlic, minced</div>
<div>
6 anchovy fillets</div>
<div>
28 oz. diced tomatoes</div>
<div>
8 oz. sliced black olives</div>
<div>
1/4 capers</div>
<div>
minced parsley</div>
<div>
grated Romano or Parmesan cheese</div>
<div>
<br /></div>
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Cook pasta as directed. While doing that, heat the olive oil, saute garlic (do not brown) and anchovies until the anchovies start to melt. Add the tomatoes, olives and capers and let simmer until the pasta is done cooking, about 5 minutes. Toss pasta in sauce. Sprinkle parsley and grated cheese over all. </div>
BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-16921809400677100612019-03-31T20:10:00.003-05:002024-03-19T16:27:04.336-05:00Bim's Beef Stew8 oz Pearl onions<br />
2 lb Beef, cubed small<br />
Flour<br />
3-4 T Fat (bacon fat, butter, etc.)<br />
4 Carrots, peeled and cut into large pieces (may also add parsnips, turnips, etc., as your prefer)<br />
8-12 Very small potatoes<br />
Salt<br />
Pepper<br />
Thyme<br />
1 Bay leaf<br />
Water (can use half water/half stock or 3 parts water/1 part red wine or some combination of the three)<br />
Butter/flour, kneaded together<br />
Fresh parsley, chopped<br />
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Boil water in small saucepan and add onions. Boil for one minute, remove to bowl of ice water to stop cooking. When cool, peel by pinching at stem end and set aside. Flour the beef cubes thoroughly. Melt fat in pot. Sear beef cubes in hot fat on all sides. When browned, add onions and lightly brown. Add carrots (and other vegetables if you use them) and potatoes, and cover with water/stock/wine until just covered. Stir in salt,pepper, thyme and bay leaf. Bring to a boil, turn heat down, and simmer (just barely uncovered) for 60 minutes or until meat and vegetables are very tender. Thicken with pea-sized balls of kneaded flour/butter until desired thickness has been reached. Correct the seasoning. Serve in bowl and sprinkle parsley on top.BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com1tag:blogger.com,1999:blog-7427677445071258819.post-89409550593525294722018-01-28T13:51:00.002-06:002020-10-17T10:15:18.135-05:00Pot Roast<i>I got the recipe for this pot roast marinade out of the St. Louis Post Dispatch years ago. </i><br />
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Mix together 4 C water, 2 C vinegar (I use cider vinegar), 2 bay leaves, 12 whole cloves, 12 whole peppercorns, 1 T salt, 1 T brown sugar. Pour over pot roast (approx 4 lb rump roast, chuck roast, etc.) and let marinate overnight.<br />
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Lift meat out of marinade, setting the liquid aside. Dredge the meat with flour, and brown in hot fat in a heavy pot. Strain the marinade liquid and add 2 C of it back to the pot with the meat. Cover and bring to boil, then turn down heat and slowly simmer for 2 hours. Add vegetables: 1-2 onions (sliced), carrots (1-2 per person, peeled and sliced), potatoes (1/2-1 per person, peeled and quartered). Continue simmering until meat and vegetables are tender, approximately another 2 hours.BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-78196398334977036012018-01-16T12:09:00.000-06:002018-08-09T13:04:55.622-05:00Cardoon Soup<i>I found this recipe when I googled "Traditional Italian Christmas Dinners" this past Christmas. I had never heard of cardoons before. They are related to the artichoke and are native to Italy and other areas along the Mediterranean. The hardest part of this recipe is cleaning the cardoons! The soup itself is pretty easy to make. </i><br />
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1 bunch of cardoons (also called cardones), 2 to 2 1/2 pounds<br />
3 tablespoons lemon juice<br />
1 large onion, cut into large pieces<br />
2 tablespoons butter<br />
1/2 teaspoon kosher salt, divided<br />
6 cups chicken broth<br />
1 cup heavy cream<br />
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Add the lemon juice to a large bowl of cold water.<br />
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Clean and trim the cardoons. You need to remove the leaves along each side as well as the "strings" along the back. There are several videos on YouTube that show you the best way to clean cardoons. Cut the cardoons into 2-inch pieces, immediately putting the cut pieces into the acidulated water.<br />
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Melt the butter in a large pot over medium-high heat. Add the onion pieces and sprinkle them with 1/4 teaspoon of the kosher salt. Cook until the onions are translucent and begin to soften, about 3 to 4 minutes.<br />
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Drain the cardoons and rinse them slightly. Add the cardoons to the pan and sprinkle with the remaining 1/4 teaspoon kosher salt. Give the pan a good stir to mix everything up and then add the chicken broth. Bring to a boil over high heat. Reduce the heat to maintain a steady, lively simmer. Partially cover the pot and simmer for 1 hour, until the cardoons are very tender.<br />
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Remove the pot from the heat and, working in batches, puree the soup in a blender (I tried to use an immersion blender the first time I made the soup but ended up getting on the regular blender, which worked much better). The cardoons are very fibrous, so after each batch is pureed, pour it through a sieve into another large pot. Using a large spatula, press down on the fibrous strings to extract all the liquid and then discard the fibers. Continue pureeing and straining the soup until it is all finished. The soup can be made up until this point and stored in the refrigerator or even frozen. When ready to serve, proceed as follows.<br />
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Return the strained broth to the heat. Stir in the heavy cream and heat over medium heat just until the soup is hot (do not let it boil). Serve immediately.<br />
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<br />Jimmyhttp://www.blogger.com/profile/00588188641626564496noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-24816029146924934632017-12-28T20:55:00.001-06:002017-12-28T20:55:44.371-06:00Cinnamon (or Pistachio) Pinwheels<i>Another of the Joys' favorite Christmas cookies. I usually make the cinnamon version, but the pistachio ones are quite tasty, too. To make them, use the amounts and ingredients in parentheses.</i><br />
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Makes 4-1/2 Dozen<br />
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Combine 2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt. Set aside. <br />
Finely grind 1/4 cup cinnamon imperials (chop 1/2 cup pistachios). Set aside.<br />
Cream 3/4 cup butter and 3/4 cup sugar. Beat in 1 large egg and 1/2 tsp vanilla (1-1/4 tsp almond) on low speed. Gradually beat in flour mixture; blend well.<br />
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Transfer 1/2 of dough to small bowl; knead in candies(nuts) and red(green) food coloring.<br />
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Roll cinnamon (pistachio) dough between 2 20-inch sheets of waxed paper into a 15"x10" rectangle. Do the same with the plain dough. Refrigerate for 10 minutes or so.<br />
Remove top sheet of waxed paper from each rectangle. Place plain rectangle, dough-side up, on work surface.<br />
Invert second rectangle on first, lining edges up. Remove top sheet of paper.<br />
Roll dough tightly, beginning on long side, in jelly-roll style, off of remaining paper.<br />
Wrap in plastic wrap; freeze at least one hour, until firm enough to slice.<br />
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Preheat oven to 325. Line cookie sheet with parchment paper. Cut log into 1/4-inch slices and place on sheet, about 1-1/2 inches apart.<br />
Bake for 14 -5 minutes, unti set and slightly browned.<br />
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<i> </i>Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-40207063139207582822017-12-28T20:33:00.000-06:002017-12-28T20:33:28.469-06:00Holiday Pound Cake <i>A delicious and moist pound cake that we have enjoyed every Christmas morning for many years. One of Mom's recipes.</i><br />
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Cream 1lb butter very thoroughly. Gradually blend in 2 cups sugar, beating well. Add 2 tsp vanilla extract.<br />
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In second bowl, beat 8 - 10 room-temperature eggs until light and fluffy. Add to butter alternately with 4 cups of all-purpose flour that has been sifted with 1-1/2 tsp salt. <br />
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In third bowl mix 8 oz glazed cherries; 2 cups walnut meats, chopped; 1-1/2 cups dried currants.<br />
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Grease and flour pans. Sandwich 3 layers of batter and 2 layers of filling.<br />
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Bake at 325.<br />
10" tube pan - 2 hours<br />
2 loaf pans - 90 minutes<br />
3 small loaves - 75 minutes<br />
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Cool in pan 10 minutes. Remove and cool on rack.<br />
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<i>My notes (not written on Mom's original recipe card):</i><br />
<ul>
<li><i>I use unsalted butter and 10 extra-large eggs.</i></li>
<li><i>I cut the cherries in half as it makes it easier to distribute them in the layers</i></li>
<li><i>I find that the cake stays more moist in smaller pans; the biggest pans I use are 1-1/2 quart loaf pans. They measure 7"x3". The recipe makes 2 cakes this size.</i></li>
</ul>
Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-7922830954417594322017-11-26T11:24:00.001-06:002020-10-01T18:59:58.071-05:00Pecan Pie (Trisha's, Food Network Magazine)
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<i>I made this for Thanksgiving and my pecan-pie-loving husband said it was the best-ever! I loved that the pecans on the top stayed nice and crunchy.</i>
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9-1/2" deep-dish pan, lined with your favorite pastry</div>
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1 cup packed light brown sugar</div>
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1/2 cup granulated sugar</div>
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2 large eggs</div>
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2 cups pecan halves, 1 cup chopped and 1cup left whole</div>
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1 stick unsalted butter, melted</div>
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2 Tbsp whole milk</div>
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1 Tbsp all-purpose flour </div>
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1-1/2 tsp vanilla extract </div>
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2 Tbsp white rum (my addition)</div>
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Preheat oven to 325.</div>
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In large mixing bowl, whisk the sugars and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, extract, and rum and stir to combine.</div>
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Pour mixture into pie shell. Arrange pecan halves on top in a circular pattern.</div>
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Bake for about 55 minutes. Check for doneness by shaking the pan slightly; the pie should be firm with a slight jiggle in the center. Let cool on a rack, about 2 hours. Serve topped with vanilla ice cream or whipped cream.</div>
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Somebody Calls Me Nanahttp://www.blogger.com/profile/03854827364649955857noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-24072522670489924352016-09-09T06:31:00.002-05:002016-09-09T06:31:44.029-05:00Watermelon SaladToss together:<br />
1-2 C. lettuce<br />
1-2 C. arugula<br />
1/4 C. chopped mint leaves<br />
Add on top:<br />
4 C. seeded watermelon chunks<br />
1 C. feta cheese<br />
Dressing:<br />
1/4 C. olive oil<br />
zest and juice of 1-2 limes<br />
2 T. white vinegar<br />
<br />BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-37402929698479353042016-07-24T15:18:00.001-05:002016-08-16T18:29:17.985-05:00Most Moist Pumpkin (or Banana) Bread EverStir together: 1 1/2 C flour, 1 C sugar, 1 tsp salt, 1 tsp soda<br />
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Add: 1 C pumpkin (or for banana bread, 3 soft bananas), 1/2 C olive oil, 2 beaten eggs.<br />
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Add (if pumpkin bread, but omit for banana bread): 1/4 C water, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 allspice.<br />
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Butter a loaf pan. Add batter. Cook at 350 for 50-60 minutes. <br />
<br />BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0tag:blogger.com,1999:blog-7427677445071258819.post-12641676253269224392016-06-05T16:02:00.000-05:002016-06-21T10:15:14.265-05:00Strawberry Rhubarb Dumplings<i>I devised this recipe myself, based on things I had eaten before. Variations: You can use all strawberries or all rhubarb, but I usually use a combination. Also you can make dumplings from scratch (use 2 C flour) but I usually cheat and make them with Bisquick. </i><br />
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2 C chopped rhubarb<br />
1 C hulled strawberries<br />
1 C sugar<br />
1 C water<br />
1 tsp vanilla extract<br />
2 C Bisquick mix<br />
1 T sugar <br />
2/3 C milk<br />
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Preheat oven to 425. Prepare fruit and place in large casserole or 13x9 baking dish. Combine sugar and water in saucepan and bring to boil. Reduce heat and simmer for 5 minutes. Take off heat and add vanilla extract. Pour over fruit. Mix remaining ingredients to make dumplings. Place large spoonfuls of dumplings over fruit. Cover and cook for 10 minutes. Uncover and cook an additional 10 minutes. BimScavonehttp://www.blogger.com/profile/02378795066789624401noreply@blogger.com0