Roasted Beets Perfect for Salads

Beets are a high-fiber food that have been found to increase the production of special immune cells that destroy cancer cells in the colon. They also contain antioxidants and help the liver to produce additional natural antioxidants. Eating beets on a regular basis can lower LDL cholesterol by as much as 30 percent. Furthermore, beets contain a compound known as betaine that can reduce inflammation in joints, bones, the throat and blood vessels by 20 percent which helps people who suffer from ailments such as osteoporosis and asthma, and beets are high in folate, a type of B vitamin that helps with natural tissue growth, which is especially beneficial to children and pregnant women.

Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes them as easy to peel as a banana while maintaining their high nutrient content. Roasted beets are delicious eaten plain with olive oil, salt and pepper, and are particularly tasty in a variety of Spring salads.

3 medium beets (about 1 1/2 pounds)
1 tablespoon olive oil
Salt
Freshly ground black pepper

Heat the oven to 375°F and arrange a rack in the middle. Select beets that are firm and heavy for their size. Rinse the beets thoroughly some beets may need to be scrubbed clean.

Place the beets in a small roasting or baking dish in one layer. Drizzle with the olive oil, salt and pepper. Toss to coat. Roast until tender and easily pierced with a knife, about 45-60 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Slice the beets and serve over fresh arugula that has been tossed with olive oil and red wine vinegar and then sprinkle with crumbled feta cheese for a refreshing Spring salad.  We also like to serve the roasted beets with grated ricotta salata (dried and aged ricotta). Toasted or candied walnuts are also a wonderful accompaniment.

Packing List for Mother Nature

With the tremors and pending hurricane season, we thought it might be time to do a little preparedness planning. With an old backpack in hand, we went through the house and placed a few items inside, just in case.
The initial pass was easy. We tossed in a pre-paid credit card, disposable rain ponchos, emergency heat blankets, a small plastic tarp, flashlight, candles, a lighter, Swiss army knife, duct tape, travel toothbrushes and paste, soap & shampoo samples. We also packed a small first aid kit with bandages, pain relievers, alcohol pads and tweezers. I considered adding some games, but decided the guys could play Morra* or thumb wrestle; on second thought... I threw in a deck of cards (no batteries required).

Then we stopped at the pantry where the choices proved more difficult. Olive oil? How could we possibly live without that? Denise’s peppers? No, the jars could break. Cans tuna, beans, and corn seemed like good ideas. Then again, pop-top” cans might leak or explode. Not to mention that canned goods are heavy and bulky. Dry items appeared to be the way to go; lightweight and easy to pack. Rice, pasta, dried beans, dried fruits and nuts, crackers, flavored drink mix, granola bars were all added to the list. I checked the expiration date on all items to be included. Storm season only lasts a few months and these dry items will be fine for that time.

These things were all fine in concept, but how to make a meal out of these things? Cajun spice, now we could make red beans and rice. With some olive oil the possibilities would open up immensely. Aha! We had a small can of olive oil, so olive oil was added back to the stash. Salt, black pepper and a small wedge of Parmesan or Romano (which don’t need refrigeration because they are hard, aged cheeses) and we could make Cacio e Pepe. Some anchovies (we could pack in a Ziploc in case of leakage), and crushed red pepper and we had the makings of Spaghetti con Acciughe. This would give us the 3-day supply recommended by 72hours.org. The backpack was filled and set aside with the Coleman camp stove, L.L. Bean emergency weather radio (Thanks Mom!) and a few jugs of water.

Spaghetti con Acciughe

• 1 lb. spaghetti
• 2 large garlic cloves, sliced
• 3 tablespoons of good quality extra-virgin olive oil
• 1 4-oz. can anchovy filets, chopped
• ½ - 1 teaspoon crushed red pepper (to taste)
• Parmigiano Reggiano, grated

Cook pasta in salted water following package instructions. While the spaghetti cooks, heat the olive oil in a pan on a medium heat. Add garlic and cook until fragrant and just starting to turn brown. Remove garlic pieces from oil and add chopped anchovies and with a wooden spoon, mash them until they are dissolved into the oil, then add the crushed red pepper reduce the heat and cook for another two minutes.

Drain pasta and dress it with the anchovy sauce. Serve with a light drizzle of olive oil and the grated Parmesan or Romano cheese.

We need to remember to pack some forks!! And, maybe a box (unbreakable) of wine and some cups?

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*Morra is a hand game that goes back thousands of years to ancient Roman times and is still popular in Italy today. In the Bible, it may have been referred to as "casting lots." In ancient Rome, it was called micatio, and playing it was referred to as micare digitis; literally, "to flash with fingers." As time passed, the game became Morra. The game was so common in Rome that a proverb used to describe an honest person: "Dignus est quicum in tenebris mices," which means, "He is a worthy man with whom you could play micatio in the dark." There are two styles of play. Northern Italians play sitting while Southern Italian players stand and use their whole body and extend their arms to flash their fingers. The purpose of the game is to sharpen the mind while enjoying the company of friends. In the most popular version, players throw out a single hand, each showing zero to five fingers, and call out loud their guess at what the sum of all fingers shown will be. If one player guesses the sum, that player earns one point. In another version one person is designated the "evens" player while the other is labeled "odds". Players hold one hand out in front and count together to three (sometimes chanting "Once, twice, thrice, SHOOT!" or "One, two, three, SHOOT!") On three, both players hold out either one or two fingers. If the sum of fingers shown by both players is an even number, then the "evens" player wins; otherwise the "odds" player is the winner. Since there are two possible ways to add up to three, both players have an equal chance of winning.

Godiva Coffee Granita - Icy Pick-Me-Up

During these dog days of Summer, nothing is more welcome than an icy refreshment; something frozen with caffeine to ward off the lethargy that accompanies hot, muggy afternoons.

On our family trips to Rome, we became quite enamored of the Tazza d'Oro Café  in the Piazza della Rotonda adjacent to the Pantheon. Tazza d’Oro, founded by the Fiocchetto family in 1946, is world famous for its granita di caffe: sugary espresso (strong and undiluted) frozen into a crystalline slush and served with a generous dollop of unsweetened whipped cream so cold it freezes where it touches the coffee, turning into little bits of solid cream.

Tazza d'Oro imports and roasts its own coffee beans to create its secret house blend of top Arabicas called "La Regina dei Caffe." Since their proprietary blend is not readily available in the U.S., we decided to try Godiva Coffee which we received as members of the Foodbuzz Tastemaker Program. Godiva Coffees contains 100% Arabica coffee and in its natural and unadulterated state has no measurable sugar.

For an even more delectable treat we selected Godiva’s Chocolate Truffle coffee. Godiva’s Chocolate Truffle coffee is rich and decadent with deep chocolately undertones. Just opening the bag filled the entire kitchen with its scrumptious aroma.

We made our granita using an espresso machine with the Godiva ground coffee, and it worked perfectly. Remember, just don't stint on the quantity you use.

Coffee Granita
I cup freshly-brewed, strong (espresso-style) Godiva coffee (about 8 shots)
4 teaspoons sugar
½ cup whipping cream

Stir sugar into the hot coffee and stir well to dissolve. Then pour the coffee into a freezer-proof container or dish and freeze for 30 to 40 minutes, until the coffee starts to form crystals.

Remove the dish from the freezer and scrape with a fork to break apart the crystals. Return the coffee to the freezer, removing and stirring it vigorously every 15 minutes or so, until the coffee is thoroughly frozen and splintery like sorbet. This should take about I hour in total. If made well in advance just keep scraping periodically to keep crystals separated otherwise they will solidify into a block of coffee ice.

Using an electric hand mixer or a standing mixer fitted with a whisk attachment (you can use a hand whisk, but it will take a good bit longer) beat whipping cream. Start slowly, gently increasing the speed as you go. If you set the mixer on high at first, you'll have cream all over the place. Set the mixer so it goes as fast as possible without splashing. Whip the cream until soft peaks form making sure not to over-beat else the cream will then become lumpy and butter-like.

Spoon the granite into the bottom of each serving glass and finish off each glass with 1 heaping tablespoon of whipped cream. Serve immediately garnished with cinnamon or shaved chocolate, if desired.

Pizza Swirls Perfect for Picnics

How time flies – it’s nearly the beginning of September which means Labor Day is approaching us and the end of summer is officially coming to an end. The Labor Day holiday began as a way to honor workers for their hard work and effort, so why not relax and make your holiday weekend as stress free as possible by making something easy to share.

Whether you are throwing a party, having a picnic, celebrating with a back yard BBQ or joining in with a street party, Labor Day is a great way to spend time with family, friends or neighbors. Pizza Swirls are great for sharing and can be eaten hot or cold and are easy to make at home.

2 packets of pizza base (or bread mix)
Tomato sauce or puree
Mixed herbs
Grated cheese 
Toppings of your choice (e.g. sausage, onions, peppers, ham, salami, chopped mushrooms)

To make a firm dough which is not sticky, make up the pizza base mix (or your favorite bread mix), knead and leave to rise for around 30-60 minutes.

Preheat oven to 400 °F, then roll out onto a floured board until you have a rectangle about 8 inches by 12 inches. Spread 2-3 tablespoons of tomato puree over the dough leaving the top and bottom 1 /12" free of sauce.

Sprinkle the dough with toppings of your choice and top with grated cheese, again leaving the top and bottom 1 /12" free of toppings. Next, roll the pizza up tightly (long ways) and stick the outside edge down with a little water if needed. Then cut the roll with a sharp knife (be careful of your fingers!) into 2-inch rolls. Place on a greased cookie sheet, leaving a gap of about an inch between each one. Then leave to rise for another 10 minutes. Bake in pre-heated for around 10-15 minutes, or until they are lightly browned.

Other ideas of finger food to bring along on your picnic include, carrot and cucumber batons, crisps, hard boiled eggs, olives, grapes, berries, cheese blocks, bread sticks, ham, salami or cherry tomatoes – the list goes on! Remember if you take meat, remember to keep it cold as food hanging around in the sunshine can be a cause of food poisoning.


We have been so busy getting back in the school routine that we haven't had time to post, so the kind folks at QuoteSearcher (UK) contributed this guest post for our readers.

Tully's Favorite Rice-Stuffed Tomatoes

Stuffed vegetables appear on nearly every antipasto table in Italy. These rice-filled tomatoes are a regular entry on the extensive antipasti buffet at Ristorante Il Casale on the via Flaminia outside of Rome which we had the immense pleasure of visiting on our last trip to Rome. The restaurant is cut into a rock out-cropping giving the restaurant a rustic and unassuming atmosphere as does the huge outdoor rotisserie spit with giant trays of potatoes roasting under the rotating skewered meat. The cats* roaming the property added to the ambiance and authenticity of the experience.

These particular Pomodori a Riso are a favorite of our friend and neighbor, Tully. His contention is that any dish with “stuffed” in its name is bound to be delicious and thus irresistible. He has, on occasion, been known to take leftover tomatoes home and eat them cold for breakfast!

What better way to celebrate the bounty of garden-fresh tomatoes than with this traditional Italian preparation. We recently served these at a back-to-school soiree and watched as a passel of teens mowed through a dozen or so (always a ringing endorsement) along with squash blossom frittatas, homemade sausage with peppers and onions, and grilled lamb sandwiches; not your typical post-summer cookout fare!

• 8 firm, ripe medium tomatoes
• ½ cup risotto rice (Arborio), uncooked 
• 2 tablespoons Italian parsley, chopped
• 2 tablespoon fresh basil, finely chopped
• 2 cloves garlic, minced
• ½ cup extra-virgin olive oil 
• Salt and freshly ground black pepper

Position oven rack in top third of oven, then preheat oven to 400°F. Pull stems off tomato tops. Do not core! Turn the tomato over and then trim about 3/4" from the bottom of each tomato and set ends aside.

Working over a medium bowl, use a small spoon or melon-baller to carefully scoop out inner pulp without puncturing the side walls of the tomatoes. Reserve scooped-out tomato pulp.

Arrange scooped-out tomatoes open end up in a medium baking dish. Pass tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky puree, and then transfer back into a mixing bowl adding rice, parsley, basil, garlic, and olive oil, and season generously with salt and pepper. Mix well.

Spoon rice filling into prepared tomatoes (It’s Okay if there is a little filling left over.) Place one of the reserved tomato ends loosely on top of each stuffed tomato to look like a little hat. Drizzle a little more olive oil (we used oregano-infused) over the tomatoes and bake until rice is swollen and tender and tomatoes are soft and well browned. This will take about 50 or so minutes. Remove from oven and set aside to let cool before serving. The rice retains the heat for quite some time and are quite tasty even at room temperature. Or as Tully likes them, cold with a cup of hot coffee.

*In our experience, we have found that the best restaurants in Italy always have cats!

Peppy Peppers of Padrón

We cook with a lot of peppers which is no secret to our regular readers. There are more than thirty different known species of chili pepper with an even wider variety of peppers worldwide. All varieties of peppers are differing species of the genus Capsicum and are members of the plant family Solanaceae along with eggplants and tomatoes. The range of shades, flavors, shapes & sizes, and heat levels makes them wonderfully versatile for adding diverse flavors and colors to almost any dish.

Padrón peppers or pimientos de Padrón have received a good deal of attention lately. These delicious little green morsels are the most famous produce of Padrón, a town in the Galician Province of Spain. The first of these pepper seeds were transported from Mexico in the 16th century. Today, approximately 16 ½ tons are grown in Padrón each year.

The most-often-sweet, occasionally-hot-&-spicy peppers are usually served fried in olive oil and sprinkled with coarse kosher or sea salt. The level of heat varies according to the amount capsaicin of each pepper. Measured on the Scoville heat index, most Padrón peppers rate about 500-1,000 heat units although the odd one will stun you with up to 25,000 heat units! Eating these little devils is rather like playing “Spanish Roulette” because one in five peppers may be exceptionally hot.

While several growers are now selling Padrón pepper seeds for use in the U.S., finding fresh peppers at food shops or farmer’s markets is no easy feat. So, imagine my excitement when I met a man at Kroger looking for Tetilla cheese (also from Galacia, Spain) to use in stuffing his Padrón peppers! After a charming conversation, we agreed to a trade: some fresh Padrón peppers for a jar of “Denise’s peppers.”

He recommended following the method used by Spanish chef, José Andrés (shown in this video from his PBS show "Made in Spain.") Since we had no luck in finding the Tetilla cheese, we opted for Mahon, another Spanish cheese which is made from cow's milk and originated on the island of Minorca.

Stuffed Fried Padrón Peppers
1/2 lb. (about 12) Padrón peppers, cut with “windows”
2 oz. of Mahon* cheese, cut into ¼” x 1” pieces
2 tablespoons olive oil
Sea salt

Pick through the peppers removing any that have wrinkled skins or dark greenish-black blemishes. Carefully wash and dry Padrón peppers, trimming stems that are longer than 1 inch. Using a sharp paring knife, “open a window” in each pepper and stuff each with a rectangle of cheese. Don’t worry about removing the seeds, they add to the flavor experience.

Once the peppers are stuffed, heat a skillet or heavy pan over high heat and add olive oil. Heat oil to its smoking point, and then gently slide stuffed peppers into the hot oil. Cook over high heat until all sides are nicely charred and brown.

Drain briefly on a paper towel and place on serving plate. Sprinkle generously with salt.

Like all fried foods, these Padrón peppers are best eaten hot, especially with a chilly glass of Txakoli or Verdejo - ¡Salud!

*If you cannot find Tetilla or Mahon cheeses, a mild white cheese such as Manchego or Monterey Jack makes for a reasonable substitute.