Alfredo's Creme Caramel

Not sure what got into my husband tonight.  Felt compelled to share with me what he always has at his favorite Trattoria, "La Sora Pia" in Rome, Italy.  The Italian Creme Caramel (actually a French version served in Rome),  is slightly different than any version I have ever seen or had here in the States.  This version uses eggs and whipping creme as its base. I went to bed and left my husband in the kitchen.  I should have taken a picture of this in progress, but didn't want to scare anyone.  The kitchen was covered in sugar. I went to bed.  Not sure what exactly happened, but it turned out delicious.  Some things are better left a mystery.  Woke up to a clean kitchen!  Not a bad idea on occasion, right?
Ingredients:
6 ramekins
large baking dish to hold the 6 ramekins in a water bath while baking
1 plus 1/2 teaspoon vanilla extract
5 ounces of whipping cream
16 ounces  of fresh whole milk
4 eggs plus one egg yolk
1/2 cup plus 2 tablespoons  of sugar for the liquid
4/5 of a cup of sugar  for the Caramel

Melt the sugar under low heat and stir.  It will slowly become clear and light golden.  Pour into ramekins, and swirl and set aside.  Coat the ramekins completely on the bottom. Set aside. Make sure you do not burn the sugar.  You must be patient. ( If you burn it, throw it away outside as it will harden in your pipes if you pour it down your kitchen drain).
Into a saucepan on medium heat combine your whipping cream and milk to almost a boil.  Turn it off and set aside. Remove any film you see buy spooning it off, or passing it through a sieve.  Add your vanilla.  Slowly mix into another bowl your remaining sugar and eggs.   Mix the milk and egg mixture together.  Pour into your prepared ramekins. Pour hot water into the base of your baking dish about 1/3 high. This will ensure even cooking.  Place in the oven at 350 degrees for 50 minutes.  Remove from the oven and let cool. Refrigerate.  When you are getting ready to serve, dip the base of the ramekin in hot water for just a few seconds.  Cut them around the edge and invert them onto a plate and serve.  They should slip out.  Your caramel should drip out on top of you Creme Caramel.   Buon Appetito~

Classic Minestrone Soup

Monday night Minestrone Soup was always popular growing up. My Mom's Minestrone would cure anything. Given the pain my husband was in after having his wisdom teeth extracted, he needed something soft and nutritious.  Just how much pudding can one man eat anyway?  

After a weekend of eating, this is just what the doctor ordered.   Who does not have a few fresh vegetables left in the refrigerator drawer we just can't think what to do with?

  What a great excuse for this soup.  A few of each is all you need.  I always have homemade chicken stock in the freezer ready to go. The more flavorful stock, the better your end result.  You may use vegetable or beef stock too.  So easy to make.

INGREDIENTS FOR 6 LARGE BOWLS OF MINESTRONE SOUP

4 medium carrots cleaned/trimmed and diced.

4 medium zucchini / diced

4 red potatoes/ diced

(everything diced the same size into small cubes)

2 tablespoons celery diced

1 clove of garlic/ cleaned and diced/ or 2 tablespoons of red onion diced

2 tablespoons olive oil

One large enough tall pot to hold all your ingredients

8 cups of chicken stock or any stock or you may use plain water.  Using stock will intensify the flavor.

(Optional tomato paste/ one teaspoon to add while garlic/onion is cooking in pan.  This will add color to your soup and great flavor).

1 pinch  salt/ one for the garlic/ one teaspoon for the vegetables once added to the pot.

Parsley for Garnish

Some grated Parmigiano Reggiano cheese

In the bottom of your pan add your olive oil and heat on medium. Add your garlic or onion.  Saute until fragrant. (You can add your tomato paste option here and mix for a few seconds).  

 Add a pinch of salt.  Add your cut up/diced potatoes, diced carrots/ 2 tablespoons celery, diced zucchini and mix.  Let your mixture heat up and add one teaspoon salt and mix again.  After about 5 minutes of heating, add your heated stock until all your vegetables are completely covered.  Add some parsley and set your lid ajar.  Let boil, then simmer for one hour.  Your vegetables will soften and cook. 

 Remove your lid and check your vegetables.  They should be very soft but still in tact.  At this point remove your soup from the heat and let cool.  Wait 30 minutes, and puree in your blender, a little at a time.  Garnish with parsley and serve with some grated Parmigiano cheese if you like.  Even drizzle a little olive oil if you like.   We added a little cooked elbow macaroni to the hot soup as my Mom often does even today.    Just another way to serve this delicious Minestrone Soup that is so good for you too. If you are lucky, you might even have some leftover for the next days lunch. Enjoy!  Buon Appetito.

SPECIAL NOTE:

1/2 Pound of elbow macaroni cooked until right before al dente and set aside (the pasta will continue to cook in the hot puree at the end)

You can also Puree it some, saving some of the cooked vegetable pieces.  Add some red pepper or unsmoked paprika before serving with focaccia croutons or just pieces of bread.

Happy Thanksgiving Everyone!

There is nothing more inviting on Thanksgiving day then the smell of Turkey cooking in the oven.  This year, with no particular plans, we decided on a quick trip to Orlando, Florida, about a 10 hour car ride from Tupelo, Mississippi.  Not wanting to miss out on the day, we decided to celebrate last night, with good friends here at home.  What a wonderful night.
I cooked the Turkey to be ready early afternoon. The trick to a great turkey is sufficient rest time.  I can remember sneaking a taste of it hot out of the oven growing up, but why spoil the surprise. 
My mother, being Italian, had to put an Italian spin on an American Classic.  So why not? The cavity was filled with sausage and bread stuffing and we all lived to tell about it.  This year, I elected to make two stuffing's.  To satisfy every one's palate.  What transpired was a succulent Turkey, filled with flavor.  Just couldn't wait to get to the table. 
Ingredients for the Turkey.
One 12 pound turkey, cleaned, giblets removed, neck saved for stock

Rub your fresh or defrosted Turkey with lemon, inside and out.  Pat dry with paper towels and set aside. In a small stock pot, place your onion, 3 small carrots, 3 small stalks of celery, handful of parsley and a pinch of salt. Cover with water, about 2 liters.   When the water boils add you neck bone.  Simmer for one hour.

In a large skillet add 2 tablespoons olive oil and heat to medium.  Add about 12 ounces of ground sausage.  You may use chicken sausage if you like.  My mother always used pork. Cook until nicely browned. Add a pinch of nutmeg, a pinch of ground or some chopped fresh sage, 2 tablespoons fresh Rosemary.   Add one cup of white wine and let simmer away.  Add a pinch of salt while cooking and a pinch of pepper.  Set aside to cool.

Part 2/ Stuffing/ inside the cavity

For this you will need 3 cups of focaccia bread crumbs, coarsely chopped.  Leave the pieces rather crumbly if you can rather than fine.  It will continue to break down when you add your ingredients.

Into a bowl:

Bread crumbs

1/2 your sausage (other half for the baking dish version)

handful of parsley

two cloves of garlic chopped

handful of cooked chestnuts (optional)

4 ounces of prosciutto  chopped into pieces

One tablespoon each of ground sage and Rosemary

Mix/ add your stock a little at a time.  About 1-1/2 cups.  Your mixture should be soft.  Add teaspoon of salt and pepper  and mix. Salt and pepper your bird top and bottom.  About a teaspoon of each.

Fill the inside of your Turkey cavity with the mixture.   Tie your bird shut to avoid it spilling out while cooking.  Cover your bird with 6 slices of  prosciutto. Place in a large baking Pan. Do not place your Turkey flat on your pan.  It should be elevated. This will ensure even cooking.  Add one cup of  Turkey stock to the bottom of your pan.  Loosely cover your bird and place in a 425 degree oven for 15 minutes.  I like to pinch back the wings with metal skewers to avoid burning those wings.  Toothpicks are not a good idea as they break down and there is nothing worse than finding a piece of wood in your food.   Turn down your heat to 375 and bake for approximately 4 hours plus 1/2 hour.  Baste your turkey with your remaining stock plus a 1/4 cup white wine mixed into the stock on the hour. (3/4 cup stock, 1/4 cup white wine).  You can pour it right over the bird.  This addition creates a steam in your oven to help the bird remain moist.   If you don't think you have enough stock remaining, simply add more water to your stock and simmer again.  Plenty of flavor remaining that neck bone. Or you can add chicken stock while cooking.  Discard your crisped prosciutto before carving.  Or you can place it in food processor to chop and serve it over your salad.  Let your bird rest at least One hour before serving.

Version number 2 / baking dish method

One medium size baking dish buttered and set aside

In a small skillet heat 3 ounces of diced pancetta and cook.

Into a bowl place 3 cups of focaccia bread crumbs

handful of chopped parsley, sausage, pinch of pepper. (No salt here as the pancetta is already salty).

Fresh rosemary chopped/ about 3 tablespoons

Add you stock, a little at a time. Until all is combined and softened.  spread evenly in your baking dish.  Your mixture should be about 2 inches tall in your baking dish. Heat one tablespoon of butter in your pan and add 2/3 cup fine bread crumbs.  Mix and toast.  Spread evenly on the top of your mixture.  This will form a nice crust on top.   Bake for 25 minutes at 375 degrees. Cut into squares and serve.

To all of my wonderful friends and family,  I give thanks for each and every one of you, each and every day.~ Buon Appetito~

(If you prefer, you can try this with Capon too. Just remember to make appropriate cooking time adjustments).

Pasta al Forno (Pasta baked in the oven with Ham, Bechamel, Asparagus and Mozzarella)

This baked pasta is so delicious you will find yourself making excuse's to cook again.  Pasta is pre-cooked for several minutes, drained and added to bowl where bechamel, mozzarella, parmigiano, cooked ham and cut up asparagus are added and mixed.  Poured into baking dish and baked in the oven.  This beautiful dish serves up perfect every time.  The tricky part is the bechamel but with a little practice and patience you can do it too.  A meal in a pasta bowl.  Buon Appetito

Ingredients:

Preheat your oven at bake 350 degrees

One baking dish large enough to accomodate your assembled ingredients.

1 pound of cooked ham, sliced thick. You should be able to get pieces.  Cube into small pieces and set aside.

1 cup Parmigiana Cheese

8 oz of Mozzarella sliced thin

1 pound of asparagus, trimmed (woodsy bottoms thrown away), blanched in salted water with a pinch of baking soda. *The baking soda will help the asparagus retain it's bright green color after it's baked.  Cut into small pieces and set aside the tips for serving later. Set aside.

Additional tablespoon of butter/ cut into tiny pieces for the top

For the Bechamel: 

3 tablespoons flour

3 tablespoons butter

2 plus 1/2 cups whole milk scalded (until bubbles form around the sides while heated)

Pinch of salt

Pinch of nutmeg

One pound tubular pasta such as Rigatoni or Mostaccioli

Heat your milk in a pan.  In a 3 quart pan place your butter and heat on low. Let it melt slowly. When you butter is melted add your flour one spoon at a time and combine, stirring constantly.  Do not let you flour turn dark. If you see this happening, you will have to start again.  The idea here is to form a Roux that will act as a thickening base for your cream.  At this point, turn your heat off and begin adding your milk a little at time and combine.  You will notice as you stir that your cream will thicken.  Keep adding your liquid until finished.  Your result should be a creamy consistency that should coat the sides of the pan.  Add a pinch of salt and a pinch of nutmeg and set aside to cool slightly

Cook your pasta for 5 minutes in boiling water.  You do not want to cook any further as your pasta will cook while being baked in the oven.  Do not overcook.  Drain and set aside.

Into a bowl: Ham, asparagus pieces,  3/4 cup Parmigiano and half the mozzarella slices. Add your drained pasta (still hot), and mix.  Add 1/4 cup of your Bechamel in the botttom of your baking dish and spread.  Add your reserved Bechamel to your bowl with your pasta and mix gently.  Pour into your baking dish.  Spread evenly and add sprinkle of  your reserved Parmigiano, evenly distribute  mozzarella cheese across the top and dab with your butter pieces across the top.  Bake in the oven covered for 25 minutes on 350.  Remove the cover and bake for 10 minutes more. Look for the top to turn golden. Be careful not to burn.  (The steam from the covered baking dish will cook your pasta).  Remove from oven and let rest 10 minutes before serving in pasta bowls.  The dish is hearty and goes a long way. Add your reserved Asparagus tips and serve.   Buon Appetito.

Nutella Cupcakes~



This is a very rich and dense cupcake~Enjoy!  Once again, you can never have enough Nutella~ Buon Appetito~

3/4 cup unsweetened cocoa powder

1  cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (one stick),  unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

2 tablespoons Nutella

Preheat your oven to 350/bake

Sift together all your dry ingredients and set aside.  In another bowl combine your butter and sugar.  Beat with an electric mixer for a few minutes to combine.   Add your eggs one at a time, then your vanilla extract.   Add  half of your dry ingredients  and mix, a little at a time with your electric beater or mixer until everything is soft and combined.   Add your sour cream and Nutella last and beat until all is combined and very creamy.

 

Pour into prepared cupcake pan lined with papercups.  Cook for 16-18  minutes.  Oven times and temperatures will vary some.  Be sure and always insert a toothpick in your cupcake to check and see if it's done.    Make appropriate adjustments for convection ovens.  Let cool 10 minutes on a wire rack.  Cool completely before frosting your cupcake.

Simple cupcake white frosting:

2 ounces butter softened to room temperature

4 ounces cream cheese

1 tablespoon vanilla extract

1 cup confectioners sugar

Into a bowl combine your softened butter, cream cheese.  Add your sugar and then your Vanilla extract.  Refrigerate until your are ready to frost your cupcakes. 

You can even add some Nutella in the frosting. Your frosting will turn darker in color but be very good. 

I added broken chocolate chip pieces on top of the cupcake to add more texture. 
I piped Nutella into the bottom of the cupcake for a creamy center surprise.  You can do this by simply turning it over, and inserting your tip of your pastry bag into the bottom. Takes some practice.

Special hint:  The texture of this cupcake is not your typical "cake like" cupcake.  You will need a big glass of milk for sure~

Support your local Farmer~ NATIVE SON FARM, Tupelo, Mississippi

Who knew $25.00 could buy all this Fresh, local, Organic, Produce.  Support your local farmer in your area.  Thank you to Native Son Farm for my Delivery of Bok Choy, turnips, Broccoli, Kale, spring Mix,  Arugula and even a few tomatoes.   If you live in the Northeast Mississippi area, check with Native Son about pick-up at the Farm stand.  Buon Appetito!

Sicilian Amaretti Cookies~(Almond cookies)

Coming up Next!!

Pasta con Verdura~Pasta with Vegetables~

It happens to everyone.  You want Pasta Carbonara and you are out of fresh eggs.  That is exactly what happened today.  Plus, it was rather warm outside.  Craved something lighter in flavor. 

My mother is a rather simple cook.  Like so many mom's of her time, they can make a meal out of the simplest ingredients.  For this, a vegetable based pasta sauce, you will be so surprised at how much fabulous flavor comes out of such simple ingredients almost everyone always has on hand.  

Serves 4

Ingredients:  3 carrots, 3 stalks celery, cleaned and diced (About 2 cups each)

2 cloves of garlic diced

1 cup diced red onion

3 tablespoons olive oil

1 tablespoon vegetable oil

12 oz of Your favorite imported Italian pasta

1/  14 oz can of Organic diced tomatoes and their juice (blended)

1 cup of water

1/2 cup white wine

1 teaspoon salt

1 teaspoon pepper

1/2 cup milk

a pinch of fresh nutmeg

Place your peeled onion into a food processor and pulse into a dice.  Or you can cut it by hand.  Whichever way, it will work. Heat your vegetable oil and 1 tablespoon olive oil in a pan.   Saute your onion.  Add your salt.  The salt will help your onion sweat and release their water content.  Rather quickly, you will notice your onion becomes fragrant.  Add your garlic and saute.  When fragrant, add your carrot and celery and mix.  Add 2 tablespoons of olive oil  and mix.  Place your lid on the pan and turn your heat to low.  After a few minutes, mix again. Place your lid back on the pan.  The lid will trap the moisture and cause your vegetable to soften. Place your lid somewhat ajar and heat to medium low.   When it looks like your vegetables are about to stick to your pan and your vegetables look slightly golden, add your tomatoes, wine, water and raise your heat to medium.  Add your 1/2 cup milk, a pinch of Nutmeg and turn your heat back down to low.  Set your lid ajar and let reduce for about 20 minutes.  Check your pan.  You will notice your sauce will thicken and continue to reduce.  Cook your pasta until al dente.   Drain and toss with your sauce.  Serve in pasta bowls with grated Parmigiano Reggiano cheese and a glass of Chianti~Buon Appetito~

Pan-Roasted Quail~ (Quaglie in Tegame)~

These wonderful Quail need to be prepared only in this fashion.  Here in the Southern, United States,  it is customary to skin the bird and fry it. I think its because the bird is small.  This cleaning method makes cleaning easier, however removing all the flavor.   In Italy, leaving the skin on ensures great flavor. Taking the time to remove all the feathers is a tedious job.   The Quail itself is not fatty. Leaving the skin on  keeps your meat moist throughout the cooking process.

Ingredients:  5-6 Quail, cleaned, gutted and skin left on

a squeeze of lemon over your birds.

4 ounces of pancetta/ sliced in one inch pieces (large enough to remove them before serving)

Several handful of fresh sage

1 teaspoon of salt

2 teaspoons of pepper

2 tablespoons of olive oil

2 tablespoons vegetable oil

2 tablespoons butter

One cup of white wine

some additional water if you pan gets to dry while cooking.

A pan large enough to accommodate all your Quail

PREPARATION:  Place your cleaned Quail on a cutting board.  Squeeze some lemon juice over your birds. Stuff each cavity with fresh sage and a slice of Pancetta.  Sprinkle the remaining Pancetta over the tops.  Salt and pepper your birds.

Heat your olive oil and vegetable oil in your pan or skillet.  Add your birds.  Gently turn your birds quite frequently until they are browned.  Be careful not to burn.  Add your butter.  Your heat should remain on medium during this process.  After about 15 minutes your birds will somewhat browned.  Add your white wine and let reduce gently and slowly.  Place your lid ajar on your pan and let reduce some more for about 45 more minutes.   Check your pan frequently.  If your sauce looks dry, add about 1/4 water to the pan.  Keep your lid ajar and baste your Quail.  Serve immediately, with a dry sauvignon Blanc or Pinot Grigio~ Buon Appetito~

Let rest 10 minutes before serving.  Serve on a platter.  You can strain your sauce from the pan if you like and pour over your Quail. Serve with additional fresh sage for garnish.  It needed nothing more than a salad after the meal to cleanse the palate~ Enjoy!

Special Note:  Generally  Wild Quail weigh very little.    They can be quite small, so they will cook fast. 

Pasta with Lentils (Pasta con Lenticchie)

Funny how certain recipes come back to "Haunt" you.   What a perfect night for Lentil soup, Halloween.  This is a very Rustic recipe.  Ironically, after all the snow in New York, my mom and I were simultaneously cooking the same dish, 1000 miles apart.  Who knew?   Great minds do think alike~ hahaa~
I had my share of Lentils growing up.  They say, eating Lentils brings great wealth.... I am still waiting.
For this recipe, Italian or French lentils are in order.  Lentils from China that are all over the markets just won't do.   You need tiny green lentils from France or tiny brown Lentils from Umbria, Italy.  They are the best kind. 
Give two cups of lentils a rinse, then leave them in a bowl with water covering them by two inches.   Wait 30 minutes.  Your bad lentils will float to the top.  You might find an occassional rock floating away on  the top too.  Skim these away and set aside your bowl.  You will even begin to notice your Lentils have expanded some.  Do not worry.
In a deep pot, large enough to accomodate your soup, heat 3 tablespoons of olive oil. 
Add:
3 large carrots diced (about one cup)
2 large celery stalks diced (about one cup)
One large red onion ( about one cup diced red onion)
one clove of garlic chopped
one teaspoon of salt

Place all of the above ingredients in your pot.  Saute and medium/low until your vegetables are fragrant and "sweating."  This should take a good 8-10 minutes.  Continue mixing, add your Lentils.  Add another teaspoon of salt.  Saute for another 5 minutes.  At this point you want to add 8 oz of diced tomatoes and their juice.   One 1/2 cup of white wine.  Let the wine reduce for 5 more minutes.  Keep your heat on medium and add 7 cups of water.  Your lentils should be covered with liquid by about 2 inches.  Set your lid ajar and let your lentils boil away for one hour.  Keep a watchful eye that your liquid doesn't completely evaporate.  If it looks dry, add another cup of water.  After about an hour your lentils should be quite thick.  At this point you can add some dried pasta directly to your pot.  Follow cooking directions.  (Any shell will do or break some spaghetti in little pieces).  Let your pasta cook right in your soup.  If you are not comfortable with this, you may cook your pasta separately.  I like to cook everything in the same pot as your pasta will take on all that wonderful Lentil flavor.   Serve in large bowls with crusty bread and garnish with Parsley.  Buon Appetito.
Special Hints:  You may use stock for your liquid. I do not since it seems to mask the flavor of the lentils.  Salt and pepper is always to taste~ enjoy!
Special Note no.2, I like to use red onion as it is sweeter and easier to handle in the kitchen.   These onions cook rather quickly in this recipe and retain good sweet flavor.
Special Note no.3, You can even add a few raw sausages before adding your lentils.  I do not.  Follow your steps above accordingly and add 30 minutes to your cooking time as you will need to cook your sausages in your pan before adding your lentils and your liquid.  You will need to remove your sausages before adding your pasta to your soup. You may even have to add one cup of water.   This is not necessary but will be delicious too.