Fennel and Orange Salad (Sicily At Its Finest)

This is a refreshing salad that would almost be better served after your main course.  It has a way of lightening up the entire meal.  A Sicilian classic.  Pairing the sweet navel oranges with the licorice flavor of the fresh fennel and then a drizzle of the finest olive oil transports you right over to the Mediterranean and all of a sudden, you're on vacation.  (I go on a lot of vacations, just by closing my eyes.)

This is also as easy as it gets.  I hope you'll be enjoying it soon.


Salad with Fresh Fennel, Oranges & Scallions
Insalata di Arance

Serves 4


4 oranges, peeled and segments cut out
2 fennel bulbs, end trimmed, cut into 1 1/2" slices
1 scallion or green onion, thinly sliced
4 Tbsp. good quality extra virgin olive oil
Salt and freshly ground black pepper to taste

In a large bowl, combine all the ingredients.  Let it rest for half an hour.  Divide among plates and serve.  Afterward, go dip your toes in the water.

Ricotta Tart (Easter Sunday Anyone?)

A dessert that completely satisfies after a big meal, without any regrets.  It has a touch of lemon that's refreshing and a creaminess that always reminds you of why you love desserts.  It really could be the nicest ending to your Easter dinner.  It's got springtime written all over it.  If you're serving it for company, do what you have to do to save a piece for yourself for the next morning.  A perfectly acceptable breakfast in my world.

Ricotta Cheese Tart
Crostata di Ricotta

Dough:

7 oz. (200 grams) flour
3 oz. (100 grams) butter
1 egg
2 oz. (50 grams) sugar
pinch of salt
zest of one lemon

Filling:

1 lb. fresh ricotta cheese, drained
1/4 cup sugar
1 cup heavy cream
Zest of one lemon
2 Tbsp. brandy
pinch of salt

Preheat the oven to 350 degrees Fahrenheit

In the bowl of a food processor, put the flour and sugar, lemon zest and pinch of salt.  Mix for a few seconds.  Add the butter and egg and pulse until dough comes together in a ball.  Remove and wrap in plastic.  Put in the fridge for about 45 minutes.  On a lightly floured surface, roll out the dough and transfer to a 8" or 9" tart pan with removable bottom.  (A pie pan can also be used.)  Cover dough with aluminum foil and place dried bean or pie weights.  Bake for 10 minutes.  Remove from oven, lift out foil and beans.  Set aside.

In a large bowl, mix the ricotta cheese and the remaining ingredients.  Line a baking sheet with either aluminum foil or parchment paper.  Fill the partially cooked pastry dough with the ricotta mixture and put on baking sheet.  Put back in the oven and cook for approximately 40-45 minutes, or until firm.  The oven temperature may need to be reduced if the ricotta mixture turns brown too quickly.  Removed from oven and let cool completely.  Serve warm or cold.

Eggplant Caponata

Another true Italian recipe, learned at my wonderful school, the Scuola di Arte Culinaria in Florence. This eggplant can be served several ways.  It's a great side dish to...well, anything.  And it's perfect served on some lightly toasted baguette slices as an appetizer.  Basically, it's just nice to have it around and ready to go.  But it also is one of those dishes that really should be made in advance.  Those flavors just keep improving.  If possible, a day ahead would be great.  I wouldn't adjust the amounts too much on this one.  It shouldn't be too tomato saucy or vinegary.  There's a definite balance of yumminess going on here that you want to get right. 

EGGPLANT CAPONATA

2 medium sized eggplants, peeled & cut into 1" dice

kosher salt

olive oil for frying

2 small celery sticks, finely chopped

1/4 cup red onion, chopped

1 cup tomato sauce (a good quality canned sauce is fine, but if you happen to have some of your own homemade sauce nearby - wow! - even better)

1 Tbsp. capers, drained

2 Tbsp. green olives, chopped

1 tsp. sugar

2 Tbsp. red wine or balsamic vinegar

Salt & pepper

Salt eggplant very well, place in colander, let sit for 1 hour.  Rinse well and pat dry.

In a large saute pan, heat about 1/4-1/3 cup olive oil over medium-high heat until very hot and cook eggplant in batches until brown.  Make sure to get some color on the eggplant without burning.  Stir rather often.  (If oil gets too dark, change as necessary.)  Transfer eggplant to baking sheet or platter lined with paper towels to drain.  Let cool.  Wipe pan clean.  Heat 1 Tbsp. olive oil over medium heat.  Cook celery and onion until soft, about 10 minutes.  Add the tomato sauce and cook slowly on low heat for another 10 minutes.  Add the capers, green olives, sugar, vinegar & salt and pepper.  Stir for a couple of minutes.  Add the eggplant and cook slowly for about 15-20 minutes to incorporate all the ingredients.  Transfer to a large bowl and let cool.  Put in the fridge and go chill out until the next day.  It's done!  Just bring it to room temperature about an hour before you're ready to serve.

Roasted Asparagus - So Simple, Yet So, So...

Wonderful.  I'm including this recipe for those people who love asparagus and have possibly never tried roasting it.  It really does give it a whole new flavor.  Spring is THE season for asparagus too.  Go buy yourself a bundle and enjoy how you're eating something in its prime.  Asparagus is also amazing when you put it on the grill.  So if you're not like me and don't have snow on the ground and are using your grill these days, try grilling.  But if you are like me, looking at your yard, staying optimistic that it will be warm someday, hang in there - your oven is just fine.

Roasted Asparagus with Olive Oil and Citrus

1 bunch of asparagus, ends trimmed (*TIP* - hold an asparagus spear in your hands and snap the tough end off.  This is exactly where they should be trimmed.)
2-3 Tbsp. extra virgin olive oil
Salt & pepper
Juice of 1 lemon, 1 lime or a little freshly squeezed OJ

Preheat oven to 400 degrees Fahrenheit.

Lay out trimmed asparagus spears on a baking sheet.  Toss with the olive oil and salt and pepper.  Place in the oven and roast for approximately 8-10 minutes.  It should be slightly bendy, but still crisp.  You want a little roasted color on them, but don't overdo it.  Remove from the oven and sprinkle with citrus of your choice.  Serve immediately or wait til later.  It's perfectly fine at room temperature.

Orzo with Chicken, Broccoli, Lemon and Mascarpone

If I wrote a cookbook (and I might), this could be the first recipe on the first page.  It's a dish that covers so many bases and takes care of so many needs.  You may end up adopting it as one of your all-time favorite recipes.  I don't say these things lightly.  This is DELICIOUS!  Look at what's going on here.  Orzo (the easiest pasta in the world to keep on your fork), chicken breasts, broccoli, creamy mascarpone, lemon - you see what's going on don't you?  This is food that sings!!!  Our main goal!  I came up with this recipe for my husband and I when I thought there really wasn't anything in the house.  I was this close to ordering sushi.  But I looked at the few ingredients I had and this is what I made.  I've made it about three thousand times since.  Give or take.

Orzo Pasta with Chicken, Broccoli, Lemon and Mascarpone

3 boneless, skinless chicken breasts, fully cooked, then diced into 2" pieces (Only cook the chicken until it's done.  Be careful not to overcook, as it gets dry and tough)
1 or 2 bunches of broccoli, cut into 1" size florets, (about 2 cups), steamed for 2-3 minutes (max!)
1/4-1/3 cup cup extra virgin olive oil
Zest of 1 lemon and juice of 1/2 a lemon
3/4 cup mascarpone (An Italian cream cheese.  One of my favorite ingredients.  Usually available in the nicer cheese section of the grocery store.)
1/4 cup grated Parmesan
Salt & Pepper
1 lb. orzo

In a large bowl, put the diced chicken, cooked broccoli florets, mascarpone and parmesan.  In a large pot of boiling, salted water, cook the orzo according to the package instructions.  Drain the pasta and immediately put it in the bowl with the chicken, broccoli and cheeses.  Pour olive oil over and add the lemon zest and juice.  Season with salt and pepper.  (Do not under-season or over-season.  Taste it.  Make sure you are getting all the flavors.)  Stir or fold gently several times until the mascarpone has completely melted and fully coats the orzo.

Now sit down and do nothing for about an hour.  Take your time with your food.  Breathe between bites and just love every mouthful.  A nice, chilled & crispy Sauvignon Blanc will help add to the magic.

Why We Cook

It's a question that fascinates me.  Mostly because the reasons vary so much and so often that it's impossible to truly nail down.  Is it for necessity and survival or the instinctive desire to conquer the unknown?  Is it the hope to uncover the secrets on how to make a dish delicious or just to get something on the table and be done with it?  I do know that there are obstacles in cooking that keep us from doing many of the things we'd like to do.  Time, food costs, fussy eaters, lack of the tools and equipment.  But still.  Think about why you cook.  Or don't cook!  And think about if you could cook or bake more often, what would make it easier? 

I hope that as you think of things you wish there was an answer to, you will ask me.  This is a place to just ask.  I would love to help you figure out some answers.  I'm pretty sure I probably had the same questions myself at some point and had to go digging for help.  Please know that I want this blog to be about a discussion.  About what's on your mind, as well as mine.  Post your thoughts, frustrations, questions.  Let me know about your successes and your celebrations.  We can share in all of the best and the worst of being in the kitchen.  Sometimes it's about closing your eyes and savoring the flavors and other times, it's okay to just dump it, order take-out and start over tomorrow.  

Cheers to cooking, eating and laughing!  Let's do it together!

Muffins for the Weekend

It's recipes like this that make being in the kitchen easy and wonderful.  If all recipes were as simple and the results so perfectly satisfying, I know that all of us would be cooking much more often.  This is an old one.  A newspaper clipping that my mom cut out probably 40 or so years ago.  Which tells me automatically that it's good.  Homemade orange muffins.  What a soothing way to start a Saturday or Sunday morning.  They can be made in a snap and with ingredients you most likely have in your pantry.  It's also a recipe that's perfect to have children help with.  No electrical appliances!  And they love to help stirring and putting on the crunch topping!  I hope you'll make them for your family soon.  And keep this thought close, as well...soon it will be sunny and warm.  Take these outside, breathe in the fresh air and enjoy every bite.

Orange Muffins with Crunch Topping
Makes 12

1 1/2 cups sifted flour
1/4 cup sugar
1/4 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, slightly beaten
1/2 cup vegetable or canola oil
1/2 cup whole milk
1 tsp. grated orange rind

Crunch Topping:

Combine 1/2 cup chopped pecans or walnuts, 1/2 cup brown sugar, 1/4 cup flour, 1/4 tsp. cinnamon and 2 Tbsp. melted butter in a medium bowl.  Mix until crumbly.

Orange Glaze:

Combine 3/4 cup sifted confectioner's sugar, 1 Tbsp. orange juice and 1/2 tsp. vanilla in a small bowl.  Stir until smooth.

For Muffins:

Preheat oven to 400 degrees Fahrenheit
In a large bowl stir together the flour, sugar, brown sugar, baking powder, salt and cinnamon.  In a medium bowl, combine the beaten egg, oil, milk and orange rind.  Add all at once to the dry ingredients, stirring just enough to moisten. (Don't over mix!)  Spoon the batter into a paper-lined (or greased) muffin pan, filling two-thirds full.  Prepare the Crunch Topping and sprinkle evenly over the batter.  Bake for about 20 minutes or until golden brown. (It's always best to check a few minutes before.  Stick a toothpick in the center.  It should come out clean.)   Let rest on cooling rack for five minutes, then remove muffins from pan.  Prepare Orange Glaze and drizzle over hot muffins.  Serve warm!

We Call It Linguine With Clam Sauce, The Italians Call It...

Spaghetti Allo Scoglio.  I don't know about you, but that makes me want it even more.

Yes.  Linguine with Clam Sauce.  So classic. So everywhere. So...bad.  Allow me to be a little judgmental here.  You know that heaping pile of linguine dripping with chopped canned clams that shows up at all of the *best* Italian restaurants?  (You know there's a red and white checked tablecloth in there to help with the authenticity.)  Serve it with a loaf of garlic bread (made with garlic powder) and a Diet Coke and you've got yourself some dinner.  You know the meal.  You've ordered it.  In another life, I ordered it.  But now it's time to think about it.  Chopped can clams. Why?!  For heaven's sake! Why?!  Stick with me on this.  If you're already at the grocery store, in the chopped clams aisle, why not make a beeline for the fresh fish section?  You're already there!  Get the good stuff.  It's real. Say it with me.  Slowly now.  It's REAL.  REAL FOOD.  Say it often.  Say it out loud.  Now - let's cook with it.  (And if you do happen to have a can of chopped clams in your pantry and are ready to toss it.  Don't!  Do you know a little kitty that's been good?  Give it to them. Such a nice way to say "I love you kitty".)

Spaghetti Allo Sgoglio (Pasta with Clam Sauce)

3 lbs. fresh clams (the smallest you can find, Littleneck are perfect)
3/4 cup dry white wine
1 cup water
4 cloves garlic, chopped fine or crushed through a garlic press
1/4 cup extra virgin olive oil
Pinch of red chili pepper flakes (or to taste if you're feeling spicy!)
Salt and pepper
1 pound spaghetti or linguine
1 Tbsp. butter
1 Tbsp. parsley, chopped
Optional:
Fresh lemon juice and freshly grated parmesan cheese

Soak the clams in cold, salted water for at least 30 minutes.  Rinse & scrub under cold water.  (The salt helps draw the dirt out of the clams.  That's kind of awesome, yes?)  In a heavy, large pot, put the clams, 1 cup of water and 1/2 cup of the wine.  Cover and cook them over medium-high heat until the clams open.  Using a slotted spoon, immediately remove them from the hot liquid and put them in a large bowl.  Remove the clams from their shells.  Discard any clams that do not open up.  Strain the water/wine mixture using a paper towel into a medium-sized bowl and set both the clams and the liquid aside.

Have a large pot of salted, boiling water ready to go.  Put your pasta in the boiling water, stir, then start to make the sauce.  Cook the pasta to al dente. (Read the instructions on the pasta package for the right cooking time.  Please never over cook the pasta.)

In a large sauce pan, heat the olive oil to medium.  Add the garlic and chili pepper flakes.  When the garlic just begins to sizzle, add the clams and the remaining 1/4 cup of wine.  Cook over medium heat for one minute.  Season with salt and pepper.  Reduce the heat to very low. 

Transfer the al dente pasta to the sauce.  Add the reserved water/wine mixture and the 1 Tbsp of butter.  Finish the cooking process over a medium-low heat, always stirring, until the pasta is beautifully coated.  And though it's not traditional, if you'd like, finish with a squeeze of fresh lemon juice and a handful of parmesan cheese.  (Go ahead. I won't tell.)  Sprinkle with parsley on top.  And then?  Oh my goodness.  Pour yourself something delicious that once began as a grape.  Make a salad.  And have a fabulous dinner.

Peperonata - Or In My World, A Dish That Goes With Everything

This is a classic Italian side dish, served all over the country.  Recipes for it are almost as many as there are cooks who make it.  This is the way I learned to make, love, and devour it, in Florence.  Let me tell you how perfect this dish is.  You can make it two days ahead and it just gets better.  It's as much at home on your Christmas buffet table as it is accompanying your favorite grilled dishes in the summer.  It can be part of an antipasto platter and it's completely vegetarian.  The colors are beautiful.  And it can become more than just a side dish.  When I make turkey wrap sandwiches, I put a few spoonfuls of this peperonata on it, along with some guacamole and you've got a few bites of heaven going on.  I'm sure you'll find your own delicious ways to use it.  Finally, there's also a couple of ways to make substitutes, if necessary.  I'll show you when and how.  Take a look. 

Peperonata

2 red bell peppers, seeds removed and sliced (about 1/2" slices)
2 yellow peppers, same as above
 Possible substitute - Feel free to use orange peppers as a substitute.  If you want to  use a green pepper, only use 1 - they are very peppery.
1 medium-size yellow onion, thinly sliced
2 cloves garlic, finely chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. tomato sauce
 Possible substitute - 1 Roma tomato chopped or 2 Tbsp. chopped sun-dried tomatoes
1 Tbsp. balsamic or red wine vinegar
2 tsp. sugar
1 handful of fresh basil leaves, coarsely chopped
salt/pepper to taste

In a heavy, medium sauce pan, heat the 3 Tbsp of olive oil.  Let it get nice and hot, but not smoking.  Add the sliced peppers and enjoy the sizzle.  Let them saute in the oil for a couple of minutes, then start stirring them.  Try not to stir too often, as you want to get some color on the peppers.  But stir enough so they don't burn.  Do this for about 5-7 minutes.  Toss in the onion and the garlic and stir a few times.  Turn the heat down a little and put a lid on the pot.  Let the peppers, onions and garlic cook for about 25-30 minutes, stirring occasionally.  They need to be soft.  Remove the lid from the pot and let them cook another 15-20 minutes on medium-low heat, until the moister from the pot is evaporated.  Remove from the heat and add the tomato sauce (or chopped tomatoes), vinegar, sugar, fresh basil and salt and pepper.  Stir once or twice and put in a bowl.  Let cool.  This is best made ahead of time.  If you can, a couple of days is ideal.  At the very least, try to make it 6 hours ahead. 

To me this is rock-and-roll type food.  It's that good.  And so good with so many things.  Please try.

Dreaming of Florence

On September 1, 1997 I moved to Florence, Italy.  I went armed with about six Italian words and a hope and dream in my heart to not only become a chef, but to immerse myself in a culture that personifies passion, joy and a love of spectacular food.  I had no clue.  I was not prepared.  Up to that point, my life had been okay, truly, but undefined.  I had never been away from the comfort and familiarity of home, family and friends.  I arrived in Italy with my fingers crossed.  By the time I left a year later, I was forever changed.  To this day, I have not eaten food that good, seen such beauty on every single street, met such a warm, gracious and welcoming people.  My dream was now a reality and it surpassed every expectation I had.

My love of food started at a young age.  I loved baking.  I loved going to nice restaurants with my mom.  I always loved the idea of good food.  But there was something missing.  I needed to be in a place where food was a passion and quality meant never taking short-cuts.  By living in Italy and tasting everything from the simplest peasant foods like creamy polenta topped with a rabbit ragu to osso buco and risotto Milanese (eating it in Milan!!), I was able to live a life I never thought possible.  Where every bite was delicious.  From my morning pastry and cappuccino to the thinnest crust pizza margherita to the creamiest, most (MOST) heavenly gelato.  It surrounded me.  It filled me.  And I lost 11 pounds.  Yes you can eat what you want.  Just make sure the food is real and then walk it off.

There is no other place on the planet that offers what Italy does.  It is a part of my heart forever.  I've returned since and will return again.  On this blog, you will find recipes learned while living there.  I hope and pray you will try them.  Especially when you see that they're authentic.  I will talk more about Italy.  I will talk about it often.  I will try to re-capture and share some of the magic and bring you to the place that also is now home for me.  Take this trip with me as often as you like.  It will always be the most delicious ride.

The Soup You'll Make Again & Again

The secret in this recipe is roasting the vegetables first.  It makes all the difference.  It's the perfect soup for a family weeknight dinner or as an elegant first course if you're entertaining.  It will impress - every single time.  There's a few other beautiful reasons to make this too.  It's very low in fat.  And if you want, you can make it vegetarian, vegan or dairy free.  Plus, and always most importantly, the flavors simply sing.  And that's all I really ask of my food.

Roasted Carrot, Onion and Ginger Soup
Serves 6-8

3 Tbsp. extra virgin olive oil
20 oz. carrots, peeled and cut into 2" pieces
2 large vidalia or other sweet onions, peeled and coarsely chopped
4 garlic cloves, peeled and left whole
1 2-inch piece of fresh ginger, peeled
4 cups of chicken broth (feel free to use veggie stock)
1 Tbsp. fresh thyme leaves, chopped or 1/2 tsp. dried thyme leaves
Salt & pepper to taste
Chopped chives or parsley

An elegant garnish (optional, but who doesn't love elegant garnishes?)
1/4 cup creme fraiche or sour cream mixed with 2 Tbsp. cream and 2 tsp. freshly grated orange zest

Preheat the oven to 375 degrees Fahrenheit

In a heavy, medium saucepan, heat the olive oil over medium-high heat.  Add the carrots, onions, garlic and ginger.  Cook gently for 10 minutes, covered, stirring occasionally.  Remove lid and place in preheated oven.  Roast for about 45 minutes, until the vegetables are soft, yummy and a little caramelized.  Carefully remove pot from oven and add the chicken broth, thyme and salt and pepper (to taste).  Bring to a boil, then reduce the heat and simmer on low, covered for 30 minutes.  Working in batches, puree the soup in the blender or food processor.  Adjust the seasonings if necessary.  Ladle into bowls.  Sprinkle on some of the chopped chives or parsley.  And if you're knocking everyone's socks off,  drizzle some of that pretty elegant garnish in the center of each bowl.

Welcome to Ready? Let's Eat!

This is a food blog for ALL of us.  I want to help and I want to share.  Food ideas are endless.  Food stories are personal.  Food attitudes are all over the place.  But come on.  We should always find a way to make life a little more delicious.  This is the place to come for recipes, suggestions and tips.  There will be many.  But it will be for everyone.  It's a place for you.  From basics to showstoppers, for the newbie to the well-seasoned and experienced.   Give me your thoughts, ask your questions and don't be shy.  Life is good, right?  But let's face it.  It's pretty much always about The Food.

Sunday Snack

Never be afraid to switch things up.  Experiment. Substitute. What's the worst that can happen?  If it doesn't work out, there's always peanut butter.  Try this:


Scrambled Eggs with Brie
Serves 1 (I was being selfish. I didn't ask anyone else if they wanted any)

1 egg
2 tsp. cream or half & half
2 slices pancetta or bacon
1 tsp. butter
1 1/2 Tbsp. creamy, delicious brie (no rind!)
1 or 2 slices of your favorite bread (I used rye).  Number of slices depends on how many carbs you feel like consuming.  I had a big dinner last night. I used 1 slice.

In a small bowl, crack the egg and add a little salt & pepper.  Add the cream and mix with a fork.  Set aside.  Heat a small skillet on medium-high heat.  Add a little olive oil (about 2 tsp.) and add the pancetta or bacon.  Fry on both sides until slightly crispy.  Remove to a paper towel to drain, but keep the oil in the pan.  Put the bread down in the toaster and add the egg to the pan.  Cook until softly scrambled.  Spread 1 tsp. butter on the toast.  Then spread the brie.  Now, lay out the 2 slices of pancetta or bacon then top with the scrambled egg.  (And if you just got done working out, add the next slice of toast, which also needs a little butter too.)  I enjoyed mine open-faced.   Done.  Enjoy.  And if you're so inclined, have a little glass of white wine or champagne.   It's brie for pity's sake!!