Lent is here and so begins the season of no eating meat on Friday! I remember when I was a little I didn't understand why we couldn't eat meat on Fridays or why once every year on a Wednesday we also couldn't eat meat. Safe to say years later, I almost understand, goes to show how much I paid attention in CCD.
My grandmother used to make this really simple gravy with Italian tuna in it and I wanted to share that recipe with those who need a little help with planning their meat free Friday dinners during Lent. Here is my recipe for Tuna Gravy....
Serves 4
1 can Italian tuna, packed in oil
1 can plum tomatoes, processed in a food mil or food processor
1 tablespoon olive oil
1 pound bucatini pasta
Put water on to boil the bucatini and add salt to the water. In a saucepan, heat the oil and then add the tuna with the oil that it was packed in. Chop it up using a rubber spatula or fork and let cook about five minutes. Put in the tomato and season with salt and pepper. Add 3/4 cup of water and let simmer on the stove for 30-45 minutes. Be sure to adjust seasonings at the end. When the water is boiling, add pasta and cook for 8-11 minutes. Strain the pasta well and add to the sauce in the pan. Toss pasta with the tuna gravy and serve. Enjoy!
Wednesday, March 9, 2011
Tuesday, March 8, 2011
Mardi Gras
It's Fat Tuesday and if you were down in New Orleans you would be getting ready for the biggest celebration of the year. New Orleans is a beautiful city filled with interesting history, great music, welcoming people and some of the best food. We are talking Po-Boys, Crawfish Etouffee, Jambalaya, Muffelettas, King Cakes, Bananas Foster and my personal favorite Beignets covered in powdered sugar.
About ten years ago I went down to New Orleans with my mom and some friends and we had a blast. My mom and I toured Mardi Gras World, which is a warehouse outside of the city where they store the floats for the parade. I remember jumping on them pretending that it was Mardi Gras throwing fake beads to mom (no flashing required). We also visited a sugar plantation called Oak Alley, named for the canopy of live Oak Trees that lead you to the mansion. The plantation was beautiful and as we walked around we sipped on Mint Juleps (a typical bourbon based drink from the south). Mom and I enjoyed beignets at a Cafe Du Monde kiosk on the River Walk and then finally one night enjoyed them at the real Cafe Du Monde. We dined at some great restaurants, Emeril's NOLA, Mr B's Bistro, The Court of Two Sisters and some place on Bourbon that had a great Po-Boy and a deck!! It seemed no matter the place, the people of New Orleans were so proud to me residents of the area and they were happy to share their way of living, if only for a few days, with all the visitors that come through day after day.
I hope to one day travel back to New Orleans and treat myself to some southern life. Now I would like to share with you a beverage I loved drinking while I was down in New Orleans and it is the Cafe Au Lait....
First a little history with the Cafe Au Lait stems from the same tradition as "cafe con leche" in Spain, Milchkaffee in Germany, and cafe com leite in Portugal all meaning the same thing, coffee with milk. In homes you would typically find this drink made with a dark coffee and hot milk from the stove top, but in cafes typically milk is steamed using an espresso machine and sometimes espresso is used in place of the dark coffee.
In New Orleans the cafe au lait was made popular by Cafe Du Monde and there they use a very dark coffee with roasted chicory root which makes the coffee slightly bitter, they then add warm milk to the coffee and enjoy. So, the difference between European style cafe au lait and New Orleans style is mainly the addition of of the chicory root to the coffee and that the milk is warmed on the stove. The end result should be equal parts coffee and milk that have been joined together in the cup to create a creamy and rich coffee drink. Remember the chicory does make the coffee slightly bitter and the coffee in New Orleans is dark, but it is delicious! Happy Fat Tuesday Everyone!! Get out there and eat some King Cakes!
About ten years ago I went down to New Orleans with my mom and some friends and we had a blast. My mom and I toured Mardi Gras World, which is a warehouse outside of the city where they store the floats for the parade. I remember jumping on them pretending that it was Mardi Gras throwing fake beads to mom (no flashing required). We also visited a sugar plantation called Oak Alley, named for the canopy of live Oak Trees that lead you to the mansion. The plantation was beautiful and as we walked around we sipped on Mint Juleps (a typical bourbon based drink from the south). Mom and I enjoyed beignets at a Cafe Du Monde kiosk on the River Walk and then finally one night enjoyed them at the real Cafe Du Monde. We dined at some great restaurants, Emeril's NOLA, Mr B's Bistro, The Court of Two Sisters and some place on Bourbon that had a great Po-Boy and a deck!! It seemed no matter the place, the people of New Orleans were so proud to me residents of the area and they were happy to share their way of living, if only for a few days, with all the visitors that come through day after day.
I hope to one day travel back to New Orleans and treat myself to some southern life. Now I would like to share with you a beverage I loved drinking while I was down in New Orleans and it is the Cafe Au Lait....
First a little history with the Cafe Au Lait stems from the same tradition as "cafe con leche" in Spain, Milchkaffee in Germany, and cafe com leite in Portugal all meaning the same thing, coffee with milk. In homes you would typically find this drink made with a dark coffee and hot milk from the stove top, but in cafes typically milk is steamed using an espresso machine and sometimes espresso is used in place of the dark coffee.
In New Orleans the cafe au lait was made popular by Cafe Du Monde and there they use a very dark coffee with roasted chicory root which makes the coffee slightly bitter, they then add warm milk to the coffee and enjoy. So, the difference between European style cafe au lait and New Orleans style is mainly the addition of of the chicory root to the coffee and that the milk is warmed on the stove. The end result should be equal parts coffee and milk that have been joined together in the cup to create a creamy and rich coffee drink. Remember the chicory does make the coffee slightly bitter and the coffee in New Orleans is dark, but it is delicious! Happy Fat Tuesday Everyone!! Get out there and eat some King Cakes!
Monday, March 7, 2011
To CSA or not to CSA?
As the days turn longer and the sun gets a little warmer, I am thinking about all the farmer's markets that will be opening soon! This leads me to a question about whether or not to sign up for a CSA.
I've done some research and here are some CSA basics, a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but can also have other farm products included. Some of these products could be dairy, fruits, flowers, honey/jams, etc. Interested consumers purchase a share or membership and each week visits their local farm or farmer's market to pick up their box of seasonal produce throughout the entire farming season (June-November). I like the idea of getting new treats every week and maybe getting Phil to eat more veggies. The other thing I like is that I would be supporting local farms, which to all foodies is very important. The price is also something that is really impressive, for a half share it would break down to be $15-17 per week, which is reasonable for two people. One question I have is, does anyone out there know of any farms that allow you to mix and match your basket? I would love to have the option of some weeks being able to mix and match, not every week, but the option would be nice.
No matter the decision, I can't wait for late May when the markets open, especially the Copley Market. Visiting Siena Farms just to get a peak of the sunflowers makes my day, not to mention the cookies they sell from Sofra, delicious. I would love any suggestions or feedback if there is anyone who has had a membership to a CSA and to all you foodies, the markets will be open soon and our fridges will be filled with local fruits and vegetables ready to be enjoyed!
I've done some research and here are some CSA basics, a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but can also have other farm products included. Some of these products could be dairy, fruits, flowers, honey/jams, etc. Interested consumers purchase a share or membership and each week visits their local farm or farmer's market to pick up their box of seasonal produce throughout the entire farming season (June-November). I like the idea of getting new treats every week and maybe getting Phil to eat more veggies. The other thing I like is that I would be supporting local farms, which to all foodies is very important. The price is also something that is really impressive, for a half share it would break down to be $15-17 per week, which is reasonable for two people. One question I have is, does anyone out there know of any farms that allow you to mix and match your basket? I would love to have the option of some weeks being able to mix and match, not every week, but the option would be nice.
No matter the decision, I can't wait for late May when the markets open, especially the Copley Market. Visiting Siena Farms just to get a peak of the sunflowers makes my day, not to mention the cookies they sell from Sofra, delicious. I would love any suggestions or feedback if there is anyone who has had a membership to a CSA and to all you foodies, the markets will be open soon and our fridges will be filled with local fruits and vegetables ready to be enjoyed!
Sunday, March 6, 2011
Sunday Gravy....
When I was young typically Sunday dinner consisted of macaroni and gravy. My mom would have gravy cooking on the stove from early in the morning filled with sweet Italian sausage, meatballs, pork and if we were lucky, Braciole (pounded piece of beef filled with breadcrumbs, garlic, fresh parsley and grated romano cheese then rolled, tied and cooked in the gravy). I remember I used to love dunking fresh slices of scali bread in the gravy and sampling it through out the morning.
Typically, we would sit down to eat at 2:30 or 3 on a Sunday and feast on Ravioli in the gravy and then enjoy the gravy meat as a second dish with a tossed green salad. To me this was normal and then we moved to Winthrop, where gravy was called sauce and macaroni was called pasta.
Even though we have been in Winthrop for years, it's still gravy to us and I wanted to share my recipe (I hope I do grandma and nana proud) for Sunday gravy....
Ingredients
6 Italian sausage (3 sweet and 3 hot)
4 pieces boneless pork
1 flank steak (1 1/2 pound), pounded, sprinkled with breadcrumb, grated romano, chopped garlic, chopped flat leaf parsley, salt and pepper. Roll flank and tie it with butcher twine.
12 meatballs (use your favorite recipe because mine I keep secret)
2 garlic cloves, left whole
3 cans whole plum tomatoes, pureed in a food processor or ground through a food mill
2 cans of tomato paste
1/4 cup red wine
3 cups water
salt and pepper
extra virgin olive oil
In a large saucepan, heat the oil. In batches sear the meat. You are looking to just get color on the meat as it will cook in the gravy. Typically, I sear my meatballs in another pan. When all the meat is done, set it aside and add a little more oil to the pan (make sure the oil you used to sear the meat is not burnt as it will hurt the taste of the gravy if it is) and add the garlic cloves. When the oil is hot begin to put in the tomato, be careful it might splatter. Add a little salt and pepper to the tomato and let cook about five minutes. Add the tomato paste and mix in, then put in the wine and the water. Bring this to a simmer and then add all the meat. Let it simmer for at least 2 hours, turning it occasionally ensuring the bottom is not burning. Remember you want it to simmer and not boil, it's not a race to get it done in a half hour, gravy takes some time to develop flavor. I keep mine on the stove for close to 3 hours and just let it get thick and delicious. The end result should be a thick gravy, with no acidity left to the tomatoes. Sometimes I eat a bowl of gravy with a spoon and some bread that's how much I love it! Serve it with your favorite pasta, mine is Fusilli which is a long corkscrew like pasta and it is the perfect pasta to go with your Sunday Gravy. Enjoy!
Typically, we would sit down to eat at 2:30 or 3 on a Sunday and feast on Ravioli in the gravy and then enjoy the gravy meat as a second dish with a tossed green salad. To me this was normal and then we moved to Winthrop, where gravy was called sauce and macaroni was called pasta.
Even though we have been in Winthrop for years, it's still gravy to us and I wanted to share my recipe (I hope I do grandma and nana proud) for Sunday gravy....
Ingredients
6 Italian sausage (3 sweet and 3 hot)
4 pieces boneless pork
1 flank steak (1 1/2 pound), pounded, sprinkled with breadcrumb, grated romano, chopped garlic, chopped flat leaf parsley, salt and pepper. Roll flank and tie it with butcher twine.
12 meatballs (use your favorite recipe because mine I keep secret)
2 garlic cloves, left whole
3 cans whole plum tomatoes, pureed in a food processor or ground through a food mill
2 cans of tomato paste
1/4 cup red wine
3 cups water
salt and pepper
extra virgin olive oil
In a large saucepan, heat the oil. In batches sear the meat. You are looking to just get color on the meat as it will cook in the gravy. Typically, I sear my meatballs in another pan. When all the meat is done, set it aside and add a little more oil to the pan (make sure the oil you used to sear the meat is not burnt as it will hurt the taste of the gravy if it is) and add the garlic cloves. When the oil is hot begin to put in the tomato, be careful it might splatter. Add a little salt and pepper to the tomato and let cook about five minutes. Add the tomato paste and mix in, then put in the wine and the water. Bring this to a simmer and then add all the meat. Let it simmer for at least 2 hours, turning it occasionally ensuring the bottom is not burning. Remember you want it to simmer and not boil, it's not a race to get it done in a half hour, gravy takes some time to develop flavor. I keep mine on the stove for close to 3 hours and just let it get thick and delicious. The end result should be a thick gravy, with no acidity left to the tomatoes. Sometimes I eat a bowl of gravy with a spoon and some bread that's how much I love it! Serve it with your favorite pasta, mine is Fusilli which is a long corkscrew like pasta and it is the perfect pasta to go with your Sunday Gravy. Enjoy!
Friday, March 4, 2011
Phil's Birthday Malt Frappe
On Wednesday night we celebrated Phil's birthday, diner style! Every year I put together a little dinner and typically cook the usual chicken and pasta for Phil's birthday, but this year I wanted to do something different and thought it would be fun to cook up some diner classics including burgers, chili dogs, cheese fries and to wash it all down, a malt milkshake. None of it was healthy, but boy was it all good! It made me want to jump in my car and head up to the Maine Diner for some pie!
Here is my recipe for Phil's Birthday Malt Frappe.......
Makes 4 10oz glasses
1 1/2 cups whole milk
1 gallon of your favorite chocolate ice cream
1/4 cup malt powder
For the Whipped Cream
1/2 cup heavy cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla
4 maraschino cherries with stems
Put four 10 0z glasses in the freezer to chill. In a bowl, place the heavy cream, sugar and vanilla inside and using an electric mixer with a whip attachment whip the cream until it forms stiff peaks. Put in fridge until ready to use. In a blender combine frappe ingredients and blend until smooth. Pour into each glass, top with a tablespoon of whipped cream and a cherry. Don't forget the straw and enjoy!! Happy Birthday Phil, cheers!
Here is my recipe for Phil's Birthday Malt Frappe.......
Makes 4 10oz glasses
1 1/2 cups whole milk
1 gallon of your favorite chocolate ice cream
1/4 cup malt powder
For the Whipped Cream
1/2 cup heavy cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla
4 maraschino cherries with stems
Put four 10 0z glasses in the freezer to chill. In a bowl, place the heavy cream, sugar and vanilla inside and using an electric mixer with a whip attachment whip the cream until it forms stiff peaks. Put in fridge until ready to use. In a blender combine frappe ingredients and blend until smooth. Pour into each glass, top with a tablespoon of whipped cream and a cherry. Don't forget the straw and enjoy!! Happy Birthday Phil, cheers!
Tuesday, February 22, 2011
Crustless chicken pie...
Chicken pot pie was not something we grew up eating and it wasn't until I started dating Phil that it has become part of our rotating dinners. I like to make a crustless pot pie and enjoy just the filling over smashed potatoes and that is what's for dinner tonight. Here is my recipe for Crustless Chicken Pie.....
Serves 4
3 boneless chicken breasts
1 1/2 cup carrots, sliced 1/4 inch thick
1/2 cup celery diced small
1 quart of chicken broth (see my recipe on past blog titled Mom's Soup)
salt and pepper
1/4 teaspoon all spice
1/2 cups peas
2 tablespoons unsalted butter, room temp
2 tablespoons flour
To Serve
Your favorite smashed potatoes. I like to use Yukon Potatoes when making smashed and I also use sour cream, it gives the potatoes a bit of a tanginess that is just right.
In a large pan, place the chicken breasts, carrots, celery, chicken broth, and allspice inside and bring to a simmer. Add salt and pepper and let simmer about 1 hour. The more you let this simmer more flavors will develop. Do not let it boil or the broth will get very cloudy and the chicken will get tough. After an hour take the chicken out and put onto cutting board, let cool about ten minutes. Cut chicken into small bite size pieces and then add back to the pan. Simmer for 30 more minutes. In a small bowl combine the butter and the flour to create a beurre manie and then stir into the pan, this will thicken the broth. Add the peas to just warm them and adjust seasonings. Ladle over your smashed potatoes and enjoy!
Serves 4
3 boneless chicken breasts
1 1/2 cup carrots, sliced 1/4 inch thick
1/2 cup celery diced small
1 quart of chicken broth (see my recipe on past blog titled Mom's Soup)
salt and pepper
1/4 teaspoon all spice
1/2 cups peas
2 tablespoons unsalted butter, room temp
2 tablespoons flour
To Serve
Your favorite smashed potatoes. I like to use Yukon Potatoes when making smashed and I also use sour cream, it gives the potatoes a bit of a tanginess that is just right.
In a large pan, place the chicken breasts, carrots, celery, chicken broth, and allspice inside and bring to a simmer. Add salt and pepper and let simmer about 1 hour. The more you let this simmer more flavors will develop. Do not let it boil or the broth will get very cloudy and the chicken will get tough. After an hour take the chicken out and put onto cutting board, let cool about ten minutes. Cut chicken into small bite size pieces and then add back to the pan. Simmer for 30 more minutes. In a small bowl combine the butter and the flour to create a beurre manie and then stir into the pan, this will thicken the broth. Add the peas to just warm them and adjust seasonings. Ladle over your smashed potatoes and enjoy!
Wednesday, February 16, 2011
Eggs for dinner...
Last night mom made one of my favorite and easiest meals for dinner, eggs in tomato sauce. This is a one pot meal with very few ingredients and takes about twenty minutes to put together. Typically, you would have all these ingredients in your pantry and you would just need to pick up bread to finish off the dinner. Here is my mom's recipe for eggs in tomato....
Serves 4
2 tablespoons olive oil
2 cloves of garlic, skinned and left whole
1 can plum tomato, crushed in food processor
8 egg
Salt and pepper
Your favorite crusty bread
In a large saucepan heat the oil and then add the garlic. Let garlic brown slightly and then add the tomato. Salt and pepper tomato and bring to a simmer. Let simmer about fifteen minutes, taste and adjust seasoning. Crack eggs one at a time in a bowl and then add to the tomato, one at time until you have added all of them. Do not stir the egg around, you want the yolk and white to stay intact as it cooks. Place a lid on the pot and cook eggs about five-seven minutes. Serve immediately with your favorite crusty bread and enjoy your eggs for dinner!!
Serves 4
2 tablespoons olive oil
2 cloves of garlic, skinned and left whole
1 can plum tomato, crushed in food processor
8 egg
Salt and pepper
Your favorite crusty bread
In a large saucepan heat the oil and then add the garlic. Let garlic brown slightly and then add the tomato. Salt and pepper tomato and bring to a simmer. Let simmer about fifteen minutes, taste and adjust seasoning. Crack eggs one at a time in a bowl and then add to the tomato, one at time until you have added all of them. Do not stir the egg around, you want the yolk and white to stay intact as it cooks. Place a lid on the pot and cook eggs about five-seven minutes. Serve immediately with your favorite crusty bread and enjoy your eggs for dinner!!
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