Caprese Italian Pasta

• 1-lb pasta  your choice of pasta 
• 5 large tomatoes
• 1/2 cup olive oil
• 1 tbsp balsamic vinegar
• 2  medium garlic cloves minced
• 15 sliced fresh basil leaves 
• 8- oz fresh diced mozzarella
• 1/2 cup Parmesan cheese
• salt & pepper to taste optional 
• dash of red pepper flakes optional 

• Dice tomatoes place in colander for 10 minutes, until most of liquid has drained. Transfer to a small bowl, add in olive oil, vinegar, garlic, basil, red pepper and salt & pepper. Set aside while cooking pasta.  This will also help to season
• Boil pasta according to the package directions. Drain well and toss with tomato mixture in a warm pot, add in mozzarella and half the Parmesan. 
• Set aside for 5 minutes for cheeses to melt. 
• Serve topped with extra Parmesan and a loaf of Italian bread and Red wine.

Dutch Apple Cinnamon Bread

• 1/2 cup softened butter 1 cube
• 1 cup granulated sugar
• 2 eggs large
• 1/2 cup milk
• 1 1/2 tsp Almond extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 1/2 cups diced peeled green apple
• 1/2 cup chopped walnuts or pecans

Topping

• 6 tbsp cold not melted butter
• 1/3 cup flour
• 2 tbsp granulated sugar
• 2 1/2 tbsp brown sugar
• 2 1/2 tsp ground cinnamon

Vanilla Glaze

• 1 tbsp melted butter
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp vanilla extract

• Preheat oven to 350 degrees F. Line a bread pan with parchment paper. Or you can spray with non-stick cooking spray.
• Cream butter , sugar in a mixing bowl. Add in eggs, milk, almond extract and stir to mix well. Mix in flour, salt and baking powder. Fold in apples and nuts into  the batter and  transfer mixture to prepared baking pan.
• Topping, combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan.
• Bake for 50-60 minutes, until toothpick inserted in bread comes out clean.
• Let cool remove from pan. 
• Whisk glaze ingredients until smooth and drizzle over top of bread. 
• Slice and serve warm or cold 
• Store leftovers in an airtight container.

Baked Ham

1 cooked ham  8 pounds
1 cup Brown sugar
4 tablespoons of pancake syrup
1 teaspoon of mustard
3 1/2 tablespoons of cornstarch
1/2 cup sugar
1 cup color water
1 jar of pitted cherries do not drain
1 1/2 teaspoon lemon juice
1 teaspoon of almond flavor

Preheat oven to 325
Place ham on a rack in roasting pan, slice surface of ham, cutting 1/4 in deep.
Mix brown sugar, syrup and mustard, pour over ham and into slices made. Bake covered 1 3/4 hours.

In a saucepan mix cornstarch, sugar and water until smooth.  Add cherries, bring to a boil.  Cook and stir until thickened about 2-3 minutes.  Remove from heat stir in lemon juice and extract and pour over ham and serve.

I also cook the ham with Pineapple and cherries

Serve warm.
Serves 12

The Feast of the Seven FIshes (Festa dei Sette Pesci)

The Feast of the Seven Fishes is one of many beloved and celebrated family traditions. In my family it was no different. The Vigilia di Natale (Vigil of the Nativity) commemorates the birth of the Baby Jesus, which is the reason for this beautiful and blessed celebration of Christmas.  It must be also noted that the feast of the fishes is not always seven and represents the seven sacrament of the Catholic Church.   Some families prepare and served ten which represented the Stations of the Cross, or thirteen dishes on the night of the Vigilia di Natale which represents the Twelve apostles plus Jesus. The feast goes by a few different names, one of which is Festa dei Sette Pesci, ( the festival of the Seven Fish), Cerone, (great supper) and Cena della Vigilia di Natale (the supper of the Vigilia of the Nativity

The tradition of the fishes dates back to the Roman Catholic tradition of abstinence of eating meat or having milk products on important holy days, so the meal of choice was usually fish.  The meal menu for the feast consists of seafood and pasta.  The tradition of the fishes has been handed down in families from generation to generation, centuries old and will continue to do so, because even today families continue to value these beautiful traditions. There is no set menu for the feast, so the seafood prepared by families is usually a combination of dried salted cod, sardines, calamari, smelts, squad, eels, mussels, shrimp, oysters, clams, and scallops and many other types of fish. 

Traditions and beliefs, bind families and define them, its embedded in their DNA. Whatever beliefs and traditions families hold dear, one thing transcends all.  Which is the importance of gathering together and coming home from near and far to join  family and friends, and enjoying the beautiful season of Christmas. Sitting together and enjoying the foods this feast has to offer.

The importance of these traditions was no different for my family, these were traditions that have defined my childhood.  I was lucky enough to grow up in a home in which my Mom and Nonni were both great cooks, and  as a child  I watched them with great wonder, never really understanding the knowledge given to me until I became older.  Not only was I being taught our families traditions, but I was also being given a recipe book of our families most loved and appreciated foods.  I never remember measuring cups or spoons, these foods were prepared with a pinch of this and a sprinkle of that, and yet they always tasted perfect, mouth watering and soul touching. I have tried to record and repeat this process and hope that I have done them justice.  I would like to think that my Mom and Nonni look down proud knowing these family traditions continue.

The day before Christmas Eve was very important, my parents would go to the Hill (Federal Hill) and purchase fresh fish for the feast.  They would clean the Shrimp, as well as get the eels and other fish ready for this marathon cooking event.   The Cod would have been purchased and soaked for a few days before it  would be ready to cook that night. My Mother and grandmother would also make a  Linguine in red sauce, antipasto and pizza as well as many other side dishes.  Dinner lasted for many hours, and then ended with great desserts, Homemade Italian cookies, pizzelle's, panetone, and roasted chestnuts as well as many Italian favorite candies.

The aroma of the different fishes cooking as well as the red sauce filled the stairwells of our home, and its path would even be sensed outside our home.  The excitement of Christmas as a child meant many things to me, lots of different fish dishes cooking, and a house full of family, it also meant a night of anticipation as well, because of  the arrival of Santa Claus.  Years have pasted since my childhood days, and most family members have pasted on, but memories and traditions have carried on in my heart and home, and today  I continue to preserved and carry on these traditions to my own family, in hopes that they will pass them on to theirs.  

Christmas Peppermint Bark

12 ounces of chopped semisweet chocolate (1/2 inch pieces)  Ghirardelli
1 1/2 teaspoon peppermint extract
1 pound white chocolate chopped (1/2 inch pieces) Ghirardelli
5 candy canes


Line 9 by 13 inch baking dish with foil, shiny side down. Heat 1 inch water in a sauce pan on low heat. Add all except 3/4 cup chocolate in a smaller sauce pan.  Set the pan over steaming water making sure no water falls into chocolate sauce pan. Stir until one-third of chocolate is melted.  Remove pan from saucepan, and keep water at low heat and continue to steam the water.

Slowly add the 3/4 chocolate into the ready melted saucepan until all melted.  Melting like this insures that chocolate does not burn or over process.

Add the pan to the top of the water saucepan just long enough to melt all the chocolate. Mix in 3/4 teaspoon of peppermint extract into melted chocolate.

Once melted pour quickly onto the layered baking pan, making sure to remove any air bubbles. Leave aside at room temp about 15-20 minutes.

While the chocolate is firming.

Put 1 cup of white chocolate into a saucepan and repeat the process done with the chocolate.
Stir in remaining peppermint extract.  Once melted pout over the chocolate in  the baking pan making sure to spread evenly.  Sprinkle the crushed peppermint quickly, if needed press them into the white chocolate.  Leave at room temp for about 1 1/2 hours. Once harden break the bark with your hands into pieces which will be uneven.  This can be stored at room temp in a airtight container.  I like putting my homemade candy in a Christmas tin container.   This is great for gift giving for candy lover friends and family.  Homemade is always an appreciated gift.

Italian Limoncello Cookies

2 cups flour
1 1/2 teaspoons of baking powder
1/2 cup granulated sugar
1/4 cup unsalted or salted butter (room temp)
1 egg
1/4 teaspoon vanilla
2 tablespoons of Limoncello
1/3 cup milk

Glaze
1 1/2 cups powdered sugar
1 tablespoons butter
1 1/2 tablespoons of milk
1 tablespoon limoncello


Heat oven 375

Combine flour, baking powder, and salt in a  medium mixing bowl.  Set to one side

In a large mixing bowl beat together the butter and sugar for about 2 minutes until fluffy.

Add egg and vanilla to the butter mixture, beat until mixed well and scrape sides of the bowl.  Add Limoncello and combine well.  Add half of the flour mix to butter mixture and combine well, then add milk mixing well.  Add the remaining flour and mix until totally combined.  The cookie dough will be thick and sticky almost like a cake mix.

Use a small cookie scoop about one tablespoon onto lined  parchment paper cookie sheets.
Bake at 375 for 10-13 minutes until bottoms as golden.  Transfer to wire rack to cool.

Glaze
In Mixing bowl beat together powdered sugar, butter, milk and Limoncello until smooth and no lumps.  I put wax paper under.  You can either drizzle, dip tops of cookies however you like. And let dry on racks. 

These can be served when needed or can be stored in an airtight container lined with foil once the frosting is dry.

Cast Iron Steak in Red or white Wine

1 tablespoon of butter
1 steak whatever cut you like
1/3 cup wine
Weber Chicago steak seasoning


Melt one tablespoon of butter
Shake Chicago seasoning over melted butter
Place steak over butter and seasoning
Cook on one side for 5 minutes, before you turn pick steak up with folk, add more seasoning  (Add more butter if needed to pan) and turn steak so that both sides are cooked in butter and seasoning,
Pour a 1/3 cup of wine
Cook to your liking

You can add mushrooms or onions or both just add another 1/3 cup of wine.


Making steak in a cast iron pan one night I decided to add  white wine.  The steak and wine became a hit.  My second try at making  the steak I realized I was out of the white wine and used a sweet red.  It was as much a hit as the white wine.  The difference between the white and red wine is that the red gives the steak an interesting well cooked color.  I have found that using the wine actually makes the meat very tender and the seasoning and wine together is a hit!

Enjoy and let me know what you think?

Red Velvet Cake by Hershey

2 1/2 Tablespoons red food coloring
2 cups flour
1/3 cup of Hershey cocoa
1 teaspoon salt
1 1/2 teaspoon baking soda
1 tablespoon white vinegar
1-2 containers of vanilla frosting
Hershey mini chips semi sweet chocolate or Hershey milk chocolate chip (optional)
1/2 cup butter softened
1 1/2 cups sugar
2 eggs
1 teaspoon of vanilla extract (I also sometimes use almond instead)
1 cup buttermilk

Heat oven to 350 F  Grease and flour  13x9 baking pan

Beat butter and sugar in large bowl, add eggs and vanilla and beat well.  Stir together buttermilk and food coloring.  Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mix well.  Stir in baking soda and vinegar.

Pour into prepared pan

Bake 25-30 minutes or until wooden pick inserted in center comes out clean.

Cool completely in pan

Frost and add chips if desired.   Enjoy!

Makes 12 servings

If baked in round 9 inch pans, bake at 350 for 30-35 minutes; cool 10 minutes and take out of pans.
if baked in cupcake liners makes about 28. Fill each about half way and bake at 350 about 20 minutes.  Frost as you like. Enjoy!

New Years Lentil Soup

It was thought that Lentils resemble Roman coins, which in turn symbolize prosperity and money and are an important staple in the Italian home.  One of our family traditions was making Lentil soup every New Years Eve making them available for New Years Day.  It was thought to bring luck and Prosperity for the coming year!

                                                  Happy New Year for 2019!

1 bag of Lentils (Go through the lentils before cooking to take out any impurities and then wash well)

6 tablespoons of extra virgin olive oil

1 celery stick chopped finely

1 small chopped onion

2 medium cloves of garlic chopped finely

2 carrots diced finely

2 tablespoons of hunts tomato sauce (puree)

1 tablespoon of pepper (optional)

1 teaspoon of salt (optional)

3 tablespoons of dry parsley or fresh

1 teaspoon of Mrs. Dash Italian blend

1/4 pound of Pasta (Ditali or spaghetti broken in fours or elbow) you can also make it without pasta.

Cook lentils in 6 cups of water, for about 30 minutes in medium size pot. Once cooked put to one side.

While lentils are cooking, in another medium size pot heat 4 tablespoons of olive oil, add celery, onion, garlic, carrots and saute at low heat for about 10 minutes till soft and golden, then add the sauce cook another 5 minutes.  Once tender slowly add the cooked  lentils liquid and all, do not drain lentils. If needed add more water.   Add the pepper, salt, parsley, Mrs. Dash and cook for another 10 minutes bringing to a boil, slowly add pasta into this mixture and cook until tender but not too soft.   Season more if needed to your taste.

Serve with Italian bread, or garlic bread, or just as is.

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/3 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt, baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla milk. Add the flour mixture; mix well. Shape into about 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and remove from pan.

Rice Crispy Chocolate covered Balls

3 cups crisp rice cereal
2 cups semisweet chocolate chips
4 tablespoons shortening
Add all ingredients to list

In a large bowl, mix butter, sugar, peanut butter and crisp rice cereal together thoroughly.
Roll into small balls and set aside.

Melt the chocolate chips and shortening in a small saucepan over low heat being careful not to burn. Once melted remove from heat. Coat the small balls in the chocolate and refrigerate for 2 hours.

Christmas Peppermint delights Candies

2 cups of granulated sugar
1/2 cup of light corn syrup
1/4 cup of water (not hot or cold)
2 large egg whites  (room Temperature)
1/3 teaspoon of salt
1 teaspoon of vanilla
3/4 cups of chopped hard peppermint candy or canes



Mix together sugar, corn syrup, water, and salt in a 2-quart saucepan;  Place pan over medium/high, and cook, gently stirring occasionally with a wooden spoon until you see the sugar dissolving and mixture boils. Once the sugar syrup is clear and thick, cook, without touching with a spoon until it reaches 255°F (hard-ball consistency), about 6 to 8 minutes.  Remove from heat.

Place egg whites in a bowl and whisk,  beat the egg whites on medium speed until foamy. Increase speed to high, and beat until egg whites are thick and hold a soft peak.

Set mixer on low speed, carefully pour the hot syrup into beaten egg whites, pouring slowly  (Do not scrape the pan).

Increase the speed of the mixer to high, and continue beating until syrup is well mixed into the egg whites, scraping down sides of the bowl, add vanilla. Continue beating on high speed until the mixture is thick enough to hold its shape, 6 to 10 minutes.

Mix in 1⁄2 cup chopped peppermint candy, and beat on medium speed just until combined throughout the mixture.

Scoop mixture into small balls of candy (about 1 tablespoon each), placing them on a baking sheet lined with parchment paper or wax paper, and don’t have them touching one another.

Top candies quickly with leftover chopped peppermint and let cool, until set about 1 to 2 hours.

Once all set place candies to an airtight container/tin, place parchment paper/wax paper between layers.

Green beans and Bacon

1 pound Green beans washed and snipped
dash of salt and pepper
2 slices of bacon
1 tablespoon lemon juice or red cider or red wine vinegar

Boil green beans    4-5 minutes  or until tender once cooked set aside

Cook the bacon until crispy while the green beans are cooking.  Once bacon cooked remove from pan. 

Pour fat from pan leaving about one tablespoon, saute green beans on medium heat about 2 minutes, cut up bacon and add to mixture cook another minute of 2.  Sprinkle with lemon juice, red cider, or red wine vinegar.