Homemade Pasta: Fun for the Entire Family!

Making pasta at home is not only delicious but can be a fun family activity. We teach our children not to play with their food, but this is one time you can make an exception. Even young children can be involved from beginning to end!* By letting children get involved in the cooking process, they are more likely to actually eat the meal.

2 eggs
1 ½ cups flour
1 teaspoon water

Make a mound of the flour with a well in the middle. Crack the egg in the middle and break the egg yolk with your fingers. Slowly combine the flour into the egg until all flour is incorporated into the dough. If the dough seems to dry add up to 1 teaspoon of water to achieve the right consistency. Use the palms of your hands to knead the dough. Remind kids not to eat the dough since it contains raw eggs. When you think the dough feels right, wash and dry your hands and then press your thumb into the dough and if it does not stick to your thumb, then no more flour is needed. Now it's time to decide what type of pasta you want to make!

Orecchiette (mouse ears) and cavatelli shapes (rolled shell) are both good shapes for thick, chunky sauces. For orecchiette, roll small 1/2" balls and then press them flat with your thumb to form a little dome. For cavetelli style, make thm the same way as the orecchiette, but use your thumb to roll or "smear" the dough in to a tiny hot dog bun shape.
For long noodles, start by dusting your counter with more flour and divide the dough into 2 balls. If you have a pasta machine, you can roll the dough into sheets. If not, then use a rolling pin to roll the dough as thinly as possible. You can let the dough rest between rolling to get the dough extra thin. Again this task that can be done with a child’s help!

Let the pasta sheets rest for about 10 minutes before cutting. The plain sheets can be used to make lasagna. With children in mind, a pizza cutter can be used to cut the pasta sheets in lengths for fettuccine or spaghetti. The sheets can also be cut into small squares and pinched into farfalle or “bowtie” pasta.

Once cut or shaped allow the pasta to dry for at least 1 hour before cooking. To cook the pasta, boil a large pot of salted water to a boil. Fresh pasta cooks very quickly, so be careful not to overcook. Add pasta to the boiling water and wait for the water to come back to a boil. After about three minutes remove a noodle and test its tenderness. Test a noodle each minute until the pasta is just the way you like it. Now add the sauce of your choice, but you might just find that a little butter and Parmesan are all you need for a delicious homemade dinner!

Friends Caroline and Chris making noodles!

For more kid-friendly recipes and techniques, please visit the new Kids' Cooking Academy sponsored by Frigidaire at www.maketimeforchange.com. Each day that you visit the Cooking Academy, Frigidaire will donate $1 to Save the Children to help provide nutritious snacks and promote healthier lifestyles for children living in poverty in the U.S.

*If you try this recipe with your children, please send along pictures for us to post.

Ridiculously Delicious Challenge is On!

Justin Marx, CEO of Marx Foods, today announced the challengers for his new foodie contest "The Ridiculously Delicious Challenge." We are honored to again be on Justin's list of contestants! For the first task, we must choose three items from the "Goodie List" below and determine what ridiculously delicious thing would you do with them if we won. Any ideas?

The Goodie List

Kobe Beef Sliders OR Kobe Beef Burgers	Whole Quail OR Semi-Boneless Quail
Wild Boar St. Louis Spare Ribs	Pink Salmon Fillets
Kangaroo Burgers OR Ground Kangaroo Meat	Wild Mushroom Sampler (contents may change)
Live Oyster Sampler	Ultimate Chile Head Sampler
10lb Specialty Burger Sampler	Mega Pantry Sampler
Pekin Duck Breasts	Fresh Blood Oranges
5lbs Frozen Wild Huckleberries	20lb Heirloom Potato Sampler
1lb Fresh Daruma Wasabi	Specialty Sausage Sampler
14lb Dried Bean Sampler	1lb Bourbon Vanilla Beans
Superior Spanish Saffron Threads	2 Live Geoducks
Edible Flower Assortment & Microflower Blend

Spicy Sweet Grilled Quail

Our friends Chris and Will went bird hunting during their winter break. It must have been a very successful trip, because we were gifted with a cooler full of quail and pheasants. What better way to enjoy Southern game birds than with another Southern favorite - hot pepper jelly. Of course, the bacon didn't hurt either! This recipe appealed to all our tastes.

• 8 quail, dressed
• 8 strips thick-cut bacon
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup jalapeño pepper jelly (we use Braswell's)
• ½ teaspoon Worcestershire sauce
• 3 tablespoons Bourbon

Prepare your fire or grill. While the grill is heating, rinse quail and season with salt and pepper, then wrap each one with a slice of bacon and secure with a toothpick. In a bowl whisk the pepper jelly, bourbon, and Worcestershire sauce until smooth.

When the coals of the fire are hot with no flame, place the bacon-wrapped quail over the fire and cook for 10 to 12 minutes, turning frequently until the bacon is beginning to caramelize and the quail have grill marks on all sides.

Brush the quail with the pepper glaze and continue turning, basting, and cooking for about 10 minutes longer. When the quail are nicely glazed and grilled on all sides and the flesh is just cooked through, remove them from the fire. Let the quail rest for a few minutes before serving. The glaze can be ladled over the quail before serving, but only if it is brought to a boil beforehand to kill any bacteria transferred from the quail. We served the quail with brown rice and sauteed zucchini for a wonderful wintertime dinner.

Back To Basics

This week in the Southeast, our typical fast-paced lifestyle came to a screeching halt. “Snowmageddon,” as it is being called provided us with 7 days of forced family time. With little else to do, planning our meals became the focus of our days. The first step was defrosting the freezer and taking a detailed inventory of the options at hand. Then, reading through old recipes with the fire blazing in the fireplace which was like visiting with old friends. With plenty of the basic staples on hand (flour, water, milk, and eggs,) we had ample time to start from scratch. We played gin rummy while letting the homemade pasta dough rest between the stages of rolling and cutting.

We sat and chatted as we hand-rolled gnocchi taking our time making the tasty little dumplings. Wonderful smells filled the house as we made fresh bread and pizza. Once the roads were clear enough for a trip to Costco, we embarked on our third sausage making “festa,” making 51 pounds of spicy Italian sausage for the freezer. While cooking from scratch can be time consuming, the benefits are numerous. I know exactly what we are eating; no chemicals or preservatives. And, the food really did taste better - maybe because we worked harder to create the perfect meal or because we made it together as a family.

St. George Island Roasted Oysters

In 2001, we rented a house on St. George Island which is near the thirty-mile, shallow oyster paradise known as Apalachicola on the Florida panhandle. Dom bought a bail of oysters which we stored in one of the bath tubs with 25 pounds of ice. When we had eaten as many raw oysters as we could, Dom roasted more using bread crumbs made from stale bread, parsley from a sparse herb garden out in front of the rental house and the sorry excuse for garlic that we found at the local grocery store. Even given the field respite ingredients, I still think these were the best oysters I have ever eaten.

• 1 ½ dozen raw (Apalachicola) oysters, shucked on the half shell
• 1 cup panko bread crumbs (or freshly grated bread)
• 2 cloves of garlic, minced
• 1 Tablespoon fresh parsley, chopped
• Favorite hot sauce

Preheat convection oven to 400o F. Make mollica by melting butter in a small pan and add garlic. Cook for a minute then add bread crumbs and parsley and stir to mix.

Place oysters on a cookie sheet and add approximately 1 tablespoon of bread crumbs per oyster. Place oysters in the oven and cook until bread crumbs are well browned. Serve with your favorite hot sauce and enjoy!

The Pastoral Pleasure of Bagna Càuda

The name comes from bagno caldo which is Italian for "hot bath."  It originated as a seasonal dish of the harvest season; a snack for vineyard workers during the harvesting of grapes and pruning of vines. Bagna càuda is designed to be eaten in large company.

A dish for a community celebration just before the off-season for farm laborers began that was rustic and hearty, in contrast to the meals of the estate owners. The cold and even the frost, was a necessary requirement to have perfect tenderness of the vegetables for the dip.

We had bagna càuda with friends on New Year’s Eve. Our favorite was dipping romaine lettuce leaves in the warm sauce. We tossed the leftover sauce with boiled potatoes for a decadent complement to flat iron steaks!

• 4 cloves of garlic, minced
• ¼ teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 cup half & half (or light cream)
• 1 2-oz. can of anchovies packed in olive oil
• Dash of Hot pepper sauce (optional)
• Variety of crudité (especially scallions, cardoons, celery, romaine lettuce)

Heat the olive oil in a small saucepan over low heat. Once heated, add the minced garlic and salt to the pan and cook slowly until the garlic is translucent. Do not allow the garlic to brown as it will turn bitter. In a separate bowl, mash the anchovy with a fork. You can add a little of the half and half to help dissolve the anchovies. When the garlic is ready, add the anchovy mixture and half & half to the pan and simmer over low heat for about 15 minutes until the mixture thickens and mellows. Add hot sauce if desired. When the bagna càuda coats the back of a wooden spoon, move the sauce to a ceramic butter warmer and serve with crisp fresh vegetables. Enjoy the fragrant aroma of the sauce and enjoy the warm depth of the sauce. It is a true taste sensation that evokes indulgence and comfort.

Sautéed Greens (Verdi Saltati) for Luck

Sautéed greens are healthy, easy and wonderfully adaptable. They are an addition to our dinner table at least once a week. They can be mixed with pasta or white beans for a hearty vegetarian meal, served as a side dish or Dom’s favorite served in chicken broth with veal meatballs as Italian wedding soup. Served cold, they make a delicious summer salad, too.

Cooking greens, also known as “potherbs,” are leafy green vegetables which are among the most widely grown vegetables worldwide. The term “leafy greens” refers to vegetables like cabbage, endive, escarole, spinach, broccoli, rapini, collards, turnip greens, mustard greens, kale, Swiss chard and even dandelions. They are grown specifically for their leaves and stems, (though sometimes the stems are not edible.) Collards, which are considered to bring a year of good fortune if eaten on New Year’s Day, were cultivated and eaten by the ancient Greeks and Romans. They are the oldest leafy green within the cabbage family.

• ¼ cup extra-virgin olive oil
• 1 bunch leafy greens, blanched (see below)
• 3 cloves garlic, smashed
• ½ teaspoon crushed red pepper flakes
• Kosher salt, to taste

Blanching is a technique used to soften vegetables before their final preparation. All leafy greens (except spinach) benefit from being blanched prior to sautéing.  For greens with thick stems or ribs, separate these from the leaves, and place them in boiling water and cook them for about 5 minutes. Add the leafy pieces and stir with a wooden spoon until the water returns to a boil. As soon as the greens are a bit limp, (but not soggy looking) which should take another 3-5 minutes, remove the greens to a dry towel and drain briefly.


Heat olive oil in a heavy pan or skillet over medium-high heat. Add parboiled greens (or spinach) and cook, turning occasionally for about 5 minutes until just starting to brown. Add minced garlic and crushed red pepper and took another 2-3 minutes. Sprinkle water (up to 2 tablespoons as needed to keep the greens from burning or sticking to the bottom of the pan. When the garlic looks golden and the greens are slightly browned, remove to serving plate and salt to taste. Sprinkle with mollica for added texture.

 P. S. Best of luck and good fortune in 2011!!

Contemplating Resolutions: #1 Drink More Water!

Every year this is on my resolution list. When I was pregnant with our first son, my doctor fussed at me during every visit for always being dehydrated, so I put a bright green drinking cup by the refrigerator so that every time I passed by I would remember to drink a glass. The benefits of staying well hydrated are too numerous to count, but here are a few biggies:

1.    Proper hydration keeps you healthier. Doctors agree that 6–7 glasses of water (approximately 2 liters) daily is the minimum to maintain proper hydration. Drinking plenty of water helps maintain your immune system to fight against flu and other ailments like kidney stones and heart attack. Water consumption helps to relieve headache and back pains caused by dehydration. Water helps to replenish skin tissue, moisturizes the skin and increases skin elasticity keeping you younger looking. Proper hydration helps keep your joints and muscles lubricated, so you are less likely get cramps and sprains when exercising, and water helps to fuel your muscle tissue. Drinking water also regulates your body temperature.

2.    Water helps you to lose weight and maintain a healthy body weight. Drinking water raises your metabolism because it helps in digestion. Fiber and water goes hand in hand so that you can avoid constipation. Drinking water acts as an appetite suppressant, so you’ll eat less. Drinking water also helps you lose weight because it flushes out by-products of fat breakdown.

3.    Drinking water keeps you more alert. Your brain is composed mostly of water, thus drinking water helps you to concentrate, to maintain focus and be more alert. Water is used by the body to help flush toxins out of the body. When your body is depleted of water, vital organs (like the heart) need to expend more energy to work properly. When your body is tired, so are you.

Our oldest son is now sixteen, and there is still a glass by the fridge!

Torrone - Italian Nougat Candy

Every year one of Dom’s friends would bring a box of La Florentine Torrones from Rulli Brothers in Youngstown for the holidays. Our friend did not go home this year, so Dom found himself “torrone-less.” I researched and found this recipe. The first batch did not set up properly; I don’t think I beat it long enough. But, the second batch was a huge success and received rave reviews from all our local connoisseurs.

Torrones are a traditional Italian Christmas treat. According to legend, the nougat confection originated in the 15th century when a sweet made with honey, egg whites, and almonds were offered at a wedding of Italian nobles. The nougats were made in the shape of the Torrazzo of Cremona in Lombardy, Italy. The Torazzo is the bell tower of the Cathedral of Cremona, and the source of the candy’s name “torrone.”

½ cup honey
1 cup sugar
¼ cup light corn syrup
1 tablespoon water
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1 ½ cups toasted almonds, whole

Combine honey, sugar, corn syrup and water in a saucepan. Cook over medium heat, stirring occasionally, until mixture the sugar has dissolved and a candy thermometer registers 300 degrees F in temperature.

Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks are formed, then raise speed to high. Slowly pour in a thin stream into egg white mixture, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce the mixer speed to medium-low and beat in vanilla and almonds. Working quickly, spread mixture into a greased and floured 9” x 13” baking dish.* To spread evenly, I grease a sheet of parchment and place it greased side down on the top and push the nougat flat in the dish.  Let cool on wire rack at least 3 hours, or overnight.

Cut around edges of torrone to loosen. Remove from baking dish and transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut the candy crosswise into 3/4-inch blocks. Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.

*You can use edible rice paper when available on the top and bottom of the torrone. This prevents sticky fingers when eating and adds a professional touch.

Tuscan White Beans (a.k.a. Alex's beans)

Beans were introduced into Italy after the discovery of America. The Pope received beans as a gift from Spain upon Christopher Columbus’ return home. White beans are probably the most versatile staple in our pantry! These beans are a great accompaniment to many hearty meat dishes like roasted lamb and pork. Add extra water or stock and they make a wonderful winter soup. Or, you can serve them with penne pasta, a pinch of crushed red pepper and grated Parmesan cheese exactly the way Alex like them! Serve leftovers as a spread on garlic-rubbed toast.

1 (16 ounce) bag of dried navy or great northern beans
6 cups of water
1 Tablespoon olive oil
3-4 cloves garlic, mashed or minced
2 teaspoons salt
4-6 fresh sage leaves
Pepper to taste

Soak beans overnight in 6-8 cups of water. Drain water and replace before cooking. Heat olive oil in the bottom of a saucepan. Add garlic and sauté to golden (do not burn or it will taste very bitter.) Add beans, water, salt and sage and bring to a boil, reduce heat and simmer until beans are soft - about 2 hours.

Stir occasionally and check water level. Remove the sage leaves when they have imparted enough flavor (at one hour or to the end.) You may need to add water if the beans get to dry.  In their final form they should form a gravy and not be too soupy or too gloppy. Drizzle olive oil lightly over beans just before serving. And, always remember to add beans to your grocery list.

One of Top 7 Blogs of 2010: What an honor!

We received an email from Marina at CookatHomeMag.com announcing that "We Like To Cook" was selected as one of the Top 7 Blogs of 2010.  Not only are we incredibly flattered, but quite surprised!

When we started this project several years ago, it was with the idea that we would write down all the recipes and tricks we use in our kitchen for our boys to have as they grow up, and for the time when they have their own kitchens and families and traditions. Friends and family would ask for recipes and we found it easier to use a blog to compile and share our food adventures. It is such a thrill that we now have followers and fans. Thanks to ALL our readers for your input and comments.

Happy Cooking!

Interview with Dom & Denise conducted by CookAtHomeMag.com:

Denise: After 20+ years of marriage, Dom and I still enjoy cooking together, but we still have very different opinions and approaches when it comes to food and recipes.

CAHM: How old were you when you first started cooking?

Dom: My grandmother put me to work in the kitchen as early as I can remember. I would knead the bread dough, roll meatballs, and help with canning in the summer.

Denise: I started baking when I was a teenager. My father was a cookie monster and we could never bake enough cookies. My sister and I would take them in our lunches too.

CAHM: What was your worst kitchen disaster?

Dom: The first time we ever roasted a duck we underestimated the weight. There was no meat - we starved!

Denise: Dom and I decided to make our own beer. What a complete mess! The beer tasted fine, but the kitchen smelled like a skunk in July for weeks!

CAHM: What would you say is your best masterpiece in the kitchen?

Dom: We spent a week on St. George Island and bought 20 pounds of FRESH Apalachicola oysters which we stored on 25 pounds of ice in a bath tub. We made bread crumbs from leftover baguette, added garlic and parsley and broiled the oysters on the half-shell. Unbelievably delicious, especially given the field-respite ingredients. (recipe)

Denise: This is the hardest question to answer… every time I cook something that looks like the picture in the cookbook or magazine, I feel like Julia Child. I will say that my pizzelles are the one item that disappears the fastest after I make them – that’s probably the best indicator!

CAHM: If you had to cook a nice meal in 30 minutes, what would you cook?

Dom: Flat Iron steak with a quick wine pan sauce and sautéed spinach.

Denise: Linguine with clam sauce.

CAHM: What's your favorite comfort food?

Dom: Spaghetti and meatballs (from scratch, of course!)

Denise: Pot roast (my Mom’s recipe) and mashed potatoes.

CAHM: What is the most essential item in your kitchen?

Dom: Salt

Denise: the Coffee Maker!

CAHM: Who is your favorite chef on TV and why?

Dom: I think his shows are still on in syndication; I always loved watching Jacque Pepin’s “Today’s Gourmet.”

Denise: I adore Alton Brown. I’m a bit of a science nerd, so I love learning the science behind recipes and cooking techniques.

"Chestnuts Roasting on an Open Fire..."

We had the best time last night sitting by the fire, roasting chestnuts and singing Christmas carols! Several years ago, we had our fireplace (which was originally designed to burn coal) re-built to burn wood. It was one of the best decisions we ever made! This year we decided to try roasting our own chestnuts. We purchased a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom, and waited for the chestnuts to go on sale.

When buying chestnuts, pick over them carefully, choosing only those that are a rich brown color and firm. If they smell like mold, look dull or blotchy, feel light and rattle, or have pin-holes, leave them behind.

Before roasting the chestnuts, wipe them down with a damp cloth and use a paring knife to cut an “X” on the round side of each nut, to keep them from exploding. Put the chestnuts in the pan, spritz them with a little water, and then set the pan over the flame. Shake the pan frequently and continue roasting until the skins are charred. The skins will peel back from the meat where you cut into them; this should take 10-15 minutes (or longer depending on how hot the fire is.) The tricky part is knowing when they are done. Under-cooked chestnuts are translucent and leathery in the middle, while over-cooked chestnuts get dry and mealy. With practice, you will be able to tell when they are perfect.

Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them steam in the towel for five or so minutes to make peel more easily. Open the towel and peel the chestnuts and serve them warm. Of course, you may want to sing a few versus of “The Christmas Song” before nibbling on the roasted treats!

Happy Christmas to all and to all a good night!!

Fried Baccalà: Italian Christmas Tradition

Salted cod desalinating in water.

In keeping with our family’s tradition, we had “La Vigilia” otherwise known as the feast of the seven fishes on Christmas Eve. This year, we had two other families to share in the festivities. We started the evening with a terrine of scallops and trout, smoked whitefish, Cajun barbecued shrimp, and fried baccalà, calamari and smelts. Then all 13 of us sat down to a dinner of chicory saltati (with anchovy), baked cod with roasted potatoes and olives, and linguine and clam sauce.

“Baccalà” is Italian for salt cod. Baccalà is a popular fish, especially with Italians from Calabria. In Rome, baccalà alla romana is a dish of deep-fried, battered salt-cod which is traditionally served on Christmas Eve. Baccalà dishes require that the cod be desalinated by soaking and rinsing several times to remove excess saltiness. We bought the salt cod at DeKalb Farmer’s Market and soaked/rinsed it the week before Christmas.

Fried Baccalà
1 package desalinated salt cod
1 ½ cups buttermilk
flour for dredging
vegetable oil for frying

Remove baccalà from water soak and pat dry with a paper towel. Marinate desalinated cod in buttermilk up to one hour before cooking. Heat vegetable oil about one inch deep in a heavy skillet or frying pan until a drop of liquid “sizzles” when carefully dropped in the oil (about 375 degrees). When oil is ready, take the cod from the buttermilk and dredge in flour, then slowly place the floured cod pieces in the oil four at a time and fry until golden brown. It should take about 5 minutes, turning over about half way through. Remove fish to a paper towels and salt. Serve hot with sliced lemons.

Tuscan Chicken Liver Crostini

Crostini in Italian means ‘little toasts.‘ The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood. In Tuscany, chicken liver crostini are a classical component of anti-pasta plates.

• Extra virgin olive oil
• 4 large chicken livers
• 1-2 porcini mushrooms or champignons
• 6 fresh sage leaves
• 2 garlic cloves, chopped
• ½ cup Vin Santo*
• 1 anchovy fillet
• 1 heaping tablespoon capers, drained
• 1 egg yolk
• salt and freshly ground pepper
• 12 slices firm, coarse-textured bread

Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat. Add the chicken livers, sage, garlic,and mushrooms and then cook, stirring constantly for about 10 minutes (until the livers have lost their red color.) Add the Vin Santo and cook until it evaporates, then add the anchovy fillet and capers. Transfer the mixture to food processor and puree, and then blend in the egg yolk. Season with salt to your desired taste. If the mixture is too thick to spread smoothly, add milk a tablespoon at a time until the proper consistency is achieved.

Toast the bread slices in a preheated 375°F oven or a toaster until golden brown. Allow to cool to room temperature. Spread the chicken liver mixture on the crostini. You can also serve with toasted focaccia or pizza bianca. Garnish with extra capers or chopped parsley and serve immediately.

*Vin Santo is a Tuscan dessert wine. You can substitute a dessert wine or sweet Marsala.

Italian Wedding Cookies

While Dom loves pizzelles and almond biscotti, crispy, buttery wedding cookies are his absolute favorites. At traditional Italian weddings, there is usually an elaborate cookie table with a wide variety of Italian specialties like biscotti, pizzelles, clothespin cookies and, of course, “wedding cookies” sometimes called biscochitos, Russian tea cakes, or butterballs.

This eggless recipe is easy if you remember my two secret tips: first, do not over beat the dough when the flour is added or the cookies will be tough; and, second, refrigerate the dough before making the cookies.

1 1/2 cups unsalted butter, room temperature
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups finely ground pecans (or almonds or walnuts)
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling

Cream the butter in a mixing bowl gradually adding the confectioners' sugar and salt and beat until light and fluffy. Add the almonds and vanilla and mix well. Blend in flour gradually and beat just to combine into a soft dough, remembering not to over beat. Refrigerate the dough for 2 hours (or overnight.)

Preheat oven to 325 degrees F.  Gently shape into balls using about 1 teaspoonful for each cookie. Place on ungreased cookie sheets (I use parchment paper) and press down lightly, and bake for 12-15 minutes. Do not brown. Cool slightly, and then roll in the extra confectioners' sugar.

Flounder Meunière

Flounder are members of the flatfish family (which also includes halibut, sole, and turbot) are popular food fish and all work wonderfully with this recipe. They are saltwater, carnivorous, bottom-dwelling fish in which both eyes are located the same side of the head.  Interestingly, most species have both eyes located on the right-side of their heads. The underside of a flatfish is white while the upper side with the two eyes may be brightly colored. Many of these fish can change color to match their surroundings, making them hard to notice. Your friends and family, on the other hand, will have no problem noticing this delicious dish! “A la Meunière” refers to the preparation as well as the sauce. The fish is cooked by dredging it in flour, cooking in brown butter and making a simple sauce of the pan butter, chopped parsley, and lemon.

1 cup butter, melted and clarified (2-3 sticks)
4  flounder fillets, (approximately 8 oz. each)
Salt and freshly ground black pepper
Flour (to coat fish)
1 stick unsalted butter
Juice of 2 lemons
1 tablespoon fresh Italian parsley, finely chopped

Clarify the butter by placing in a small heavy saucepan over very low heat. Place butter in a small saucepan and melt over low heat. Do not stir or allow to come to a boil. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind. Discard the milky sediment on the bottom of the pan.

Rinse the sole fillets and pat them dry with paper towels. Season to taste with salt and pepper, and dredge in flour, shaking off any excess. Pour 1/2 cup of clarified butter in each of 2 large skillets set over medium-high heat. When butter is just smoking, about 3 minutes, place 2 fish, bottom down, into each pan. Brown fish for about 3-4 minutes on each side, pressing down on fish with a spatula and basting continually with butter. Add 2 tablespoons of the regular (unclarified) butter to each pan and baste for 1 more minute. Transfer the fillets to a serving platter and keep warm.

Melt the remaining regular butter in a small skillet over high heat. Swirl pan over heat until butter foams and turns light golden. Whisk in lemon juice and then pour over flounder, coating them completely. Serve fish on a platter garnished with lemon slices and chopped parsley.

Can't Make Enough Almond Biscotti

Biscotti is the mainstay of every Italian cookie assemblage. They are the perfect addition to every meal, going well with coffee as well as wine. We love these classic treats, but at $13.50 per pound at our local bakery, it is an indulgence to buy. This recipe costs approximately about $5.00 and makes about 2 pounds of biscotti. Years ago, I tried making biscotti and it was a disaster, so I was afraid to try them again. Recently, I reworked an old family recipe with fabulous results! Easy, fast and better than a bakery. So good in fact, I had to stop at Trader Joe's* to buy more almonds this morning to make my third batch in two weeks. I can't seem to make enough!

3 ½ cups all-purpose flour
1 ½ cups sugar
½ cup brown sugar
2 ½ teaspoons baking powder
1 teaspoon salt
2 cups whole almonds, toasted
4 large eggs
3 teaspoons almond extract
plus 1 teaspoon sugar for dusting

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Stir in almonds. In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry, but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.

The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough. Transfer dough to a floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 ½ inches high and 2 ½ inches wide. The logs will spread out a little, so keep this in mind. Place on a parchment lined baking sheet (or silicone mats), and sprinkle with remaining sugar. Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.

Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake (again at 350 degrees F) until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

*Trader Joe's has the best dried fruits and nuts. Bought some raisins and dried cherries to make some panetonne too - Stay tuned!

Knife Sharpening Time!

Anyone who loves to cook knows that working with dull knives is an accident waiting to happen. A sharp knife is a safe knife. The need to exert undue force and the danger of the knife slipping can lead to a serious injury. The edge of a quality knife does not wear away; it folds over on itself. A knife edge is unbelievably thin; even thinner than a human hair. The impact of cutting causes the edge to fold over on itself. Pieces of the edge can even break off during food preparation.

Over the years, we have invested in good knives which we straighten with sharpening steel. However, the traditional sharpening steel does not really sharpen. It maintains the edge by unfolding it, but the straightened edge is still weak and quickly folds again. True sharpening removes the old weak edge and reshapes a new stronger edge. Having your knives professionally sharpened makes them safer to use. It also extends the life and usefulness of your favorite knives rather than replacing them when the edges are dull or “folded.”

Every year we take our knives to be professionally sharpened before embarking on the usual surge of holiday cooking. We are fortunate to have a knife sharpening service close to home. The Cook’s Warehouse at Ansley Mall has a professional that visits twice per week. We drop the knives off in the morning and pick them up in the afternoon. Rates are very reasonable starting at $4.50 for a straight-edged knife and $6 for serrated knives. Of course, my husband and I will spend the next week or two reminding each other that we just got them done because they are incredibly sharp!

Celebrate St. Lucia Day

Sweden’s Christmas season begins on December 13th - Santa Lucia Day. No one is quite sure why Lucia, a 4th century Sicilian saint, came to be so revered in Sweden, but each year a celebration is held to thank the Queen of Light for bringing hope during the darkest time of the year. Her story is that in the days of early Christian persecution, Lucia carried food to Christians hiding in dark underground tunnels. To light the way she wore a wreath of candles on her head. Eventually, Lucia was arrested and martyred hence her saintly status.

Following Swedish tradition, the eldest daughter in each family dresses in a white dress with a red sash, and wears an evergreen wreath with seven lighted candles on her head. She carefully carries coffee and buns to each family member in his or her room. One mandatory element of the celebration is a saffron-flavored bun, called a "lussekatt," or a "Lucia cat."

Lussekatter (St. Lucia Buns)
2 packages active dry yeast
5 1/2 cups all-purpose flour (divided)
1 1/2 cup milk
1/2 cup sugar plus more for sprinkling
1/2 cup (1 stick) butter or margarine
1 teaspoon salt
1/8 teaspoon ground saffron or 3/4 teaspoon ground cardamom
2 eggs, at room temperature
1/2 cup blanched almonds, ground
1 tablespoon finely shredded lemon zest
Raisins
1 slightly beaten egg white

In a large bowl, stir the yeast into 2 cups of the flour; set aside. In a medium saucepan over low heat, stir the milk, 1/2 cup sugar, butter, salt and saffron until the butter is almost melted and the mixture is warm (120 to 130 degrees). Add to flour mixture along with the eggs. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the almonds, lemon zest and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double, 1 to 2 hours. Punch dough down and turn out onto a lightly floured surface. Divide into 4 balls. Cover and let rest for 10 minutes.

Grease baking sheets. Divide each quarter of dough into 12 equal pieces (making 48 rolls in total.) Roll each into a 10-inch rope. Place 3 inches apart on prepared baking sheets. Form each rope into an S-shape, coiling ends like a snail. Press one raisin into center of each coil. Cover and let rise in a warm place until nearly double, 30 to 40 minutes. Heat oven to 375 degrees. Stir 1 tablespoon water into the egg white and brush over buns. Sprinkle with sugar. Bake about for 10-12 minutes or until golden brown. Serve warm (dark tunnel optional.)

Swiss Chard Gratin

Swiss chard is amazingly easy to grow and mild winter weather makes it a good winter crop in the South. We plant chard in the yard next to our pansies since they look almost as good as they taste. Interestingly, Swiss chard was first grown in Sicily, Italy, but a Swiss scientist was the first to name it.

Gratins originated in Provencal French cuisine and are usually prepared in a shallow dish of some kind. The word “gratin” is a derivative of the French word meaning crust or skin. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. It matches wonderfully with roasted or grilled meat and fish dishes.

2 pounds fresh Swiss chard
3 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, crushed, and peeled
Salt and freshly ground pepper
2 teaspoons flour
1 cup milk
Coarse bread crumbs (we prefer Panko)
Grated Parmesan cheese

Wash and drain the leaves. Separate the green leafy parts of the chard from the thick ribs, and then trim the ribs and chop them into 1/2” pieces. Cook the ribs in a large pot of salted, boiling water for 10 minutes, then add the greens and stir with a wooden spoon until the water returns to a boil. As soon as the greens are completely limp empty the chard into a colander and refresh with cold running water. Squeeze the mass of chard to remove as much water as possible; we roll them in an old bath towel.

Preheat oven to 375°. Place dried mound of chard on a cutting board and chop it thin, then give the ball a quarter of a turn and chop thin again. In a heavy sauté pan, warm 2 tablespoons olive oil and most of the butter over medium-low heat. Add the crushed garlic and cook until sizzling but before it begins to color, add the chopped chard, salt, and pepper. Stir regularly with a wooden spoon for about 10 minutes, or until the chard has lost all visible moisture. Sprinkle the flour over the top and stir well, then begin adding the milk a little at a time. Stir with each addition and wait until the chard absorbs all the milk before adding more.

Using a food processor, pulse the mixture rapidly to form a coarse puree. Pour the chard mixture into a buttered gratin dish, sprinkle with bread crumbs, and Parmesan if desired and drizzle with olive oil then bake for 30 minutes, or until golden brown.