Herbed Olive Oil

Some of you know that my love of gardening follows very closely behind my passion for food. As I was transplanting my little herb seedlings to their strawberry pot today, I was already making plans for the sprigs of fresh new growth they'll soon be producing. Most herbs benefit greatly by regular trimming, this provides us with a constant supply of fresh herbs over the summer.


This morning's transplanting inspired me to share one of my favorite herb recipes with you...

Herbed Olive Oil

Makes 3/4 cup

3 Tbl fresh parsley, chopped
1 Tbl fresh rosemary, chopped, or one small sprig
1 and 1/2 Tbl fresh oregano, chopped
1 garlic clove, crushed through a press
1 tsp salt
1/2 tsp fresh ground peppercorns
1/2 cup extra-virgin olive oil

Assembly:

In a food processor or blender, combine parsley, rosemary, oregano, garlic, salt and pepper. Process until herbs are finely minced. Add olive oil and blend well. Let stand at least 10 minutes before serving or transfer to a covered jar and store in refrigerator for up to one week.

**Please do not increase this recipe unless you plan to share with others. Due to the lack of preservatives in this oil, dangerous bacterial growth is possible if stored for over a week, even in the refrigerator.

A new twist on Pesto!

Recently, while visiting one of my most favorite blogs, Kopiaste, I saw that Ivy had posted a very creative Pesto recipe. We love pesto, and I make it on a regular basis, but I really don't care for pine nuts (a staple of most pesto recipes) at all.
Not only does Ivy use fresh Spinach (!!) in her pesto, she substitutes walnuts for those pesky pine nuts. :-)
We tested her recipe this weekend, and all I can say is 'Pure Culinary Delight!' The spinach gave us a wonderful fresh change from our usual basil, and the walnuts added a fantastic, 'creamy' finish, which, in our opinion, complemented the entire taste experience much better than pine nuts.
I have now decided that all my pesto recipes will be adjusted, using walnuts!

With Ivy's permission, I am reposting her recipe here, followed by my suggestion of using basil, in place of the spinach, just for a change of taste.
This recipe has already taken its place beside my basil pesto, as one of our favorites!

Spinach Pesto
2 cups rough chopped fresh baby leaf spinach
3 spoonfuls of fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup walnuts
1 tablespoon minced garlic
1 teaspoon coarse salt
1/2 cup olive oil
1/5 cup of wine vinegar


Put parsley, parmesan, walnuts, garlic, salt to food vinegar. Mix until smooth. Add olive oil, and half spinach to mixture. Blend until smooth. Add remaining half of spinach and blend until smooth.

This recipe makes 2 cups of pesto. Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top. Pesto will keep in the refrigerator for up to four weeks. Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing. Thaw in the refrigerator overnight, not in the microwave.

Variation: 1 cup (or more to taste) of coarsely chopped fresh basil, substituted for the spinach.


For more wonderful recipes, and great everyday stories from the heart of Greece, please visit Ivy's blog, Kopiaste to Greek Hospitality

-Chef

Prosciutto Basil Pasta Shells

These jumbo pasta shells look fancy, but are really very easy, and fairly quick to make.



* 12 jumbo pasta shells
* 1 Tbl olive oil
* 2 garlic cloves, minced
* 3/4 cup sliced prosciutto (cooked ham may be substituted, by lessens the flavor)
* 1 cup ricotta cheese
* 1/3 cup grated Parmesan cheese
* 1/2 tsp dried basil
* 1 egg
* 14 oz of your favorite homemade or purchased tomato sauce


# Heat oven to 375F.
# Spray 2 qt. square baking dish with nonstick cooking spray.
# Cook pasta according to package directions. (I find it easier to lessen the recommended cooking time by about 2 minutes - the shells are firmer, less likely to fall apart, and they will finish cooking in the oven) Drain pasta, and rinse with cold water to cool.
# Heat oil in a medium skillet over medium heat until hot. Add garlic and prosciutto and cook 2-3 minutes or until garlic is light golden brown.
# In medium bowl, combine 1/2 the prosciutto mixture with ricotta cheese, Parmesan cheese, basil, and egg and mix well. Stir spaghetti sauce into prosciutto mixture remaining in skillet.
# Spoon ricotta mixture into pasta shells and place in baking dish. Spoon spaghetti sauce mixture over shells. Cover with foil.
# Bake for 35 -40 minutes or until thoroughly heated.
# Serve immediately.

Pizza Popover Pie

This hearty fun twist on traditional pizza is really a treat for kids and adults alike.




* 1 and 1/2 lbs ground beef
* 1 cup chopped bell pepper
* 1 cup chopped onion
* 1 (15 oz) can tomato sauce
* 1 envelope spaghetti sauce mix
* 1/2 cup water
* 1/2 tsp garlic powder
* 1/2 tsp dried oregano, crushed
* 2 cups shredded mozzarella cheese (8 oz)
* 1 cup all-purpose flour
* 1 cup milk
* 2 LARGE eggs, slightly beaten
* 1 Tbl olive oil
* 1/3 cup grated Parmesan cheese





1. Preheat oven to 400F.
2. In a 12 inch skillet, cook and stir ground beef, bell pepper, and onion, until beef is browned. Drain fat.
3. Add the tomato sauce, spaghetti sauce mix, water, garlic powder, and oregano to the meat mixture in skillet. Mix well. Bring mixture to a boil. Remove from heat.
4. Immediately spoon the sauce mixture into a 3 qt. round casserole dish. Sprinkle with mozzarella cheese.
5. In a medium mixing bowl, stir together flour, milk, eggs and olive oil. Mix well. Transfer this batter to a glass measuring cup. Carefully pour the batter over the mozzarella cheese. Sprinkle with Parmesan cheese. Bake for about 25 minutes or until light brown and set.
6. Variations:
7. Make it 'Mexican' by using a package of taco seasoning mix in place of the spaghetti sauce mix, and Cheddar or Monterey Jack (or both) cheeses in place of the Mozzarella and Parmesan.
8. Make it healthier by substituting ground turkey for the ground beef.

Clam Linguine

This delicious dish is easy enough to fix at the last minute, but will have everyone thinking you spent hours on it!




* 1 (8 oz) package dry linguine
* 1 (6 and 1/2 oz) can of minced clams
* 2 Tbl olive oil
* 2 Tbl margarine or butter
* 2 cloves garlic, minced
* 1/4 to 1/2 tsp pepper
* 1/4 tsp dried basil, crushed
* 1/4 tsp dried oregano, crushed
* salt to taste
* 2 Tbl fresh parsley, snipped
* Grated Parmesan cheese





1. Cook the linguine according to package directions, then drain and set aside.
2. Drain the clams, but reserve the liquid and set aside.
3. In a 2 qt saucepan over medium high heat, heat the olive oil and butter until the oil is hot, and butter is melted. Add the garlic, cook and stir for 2-3 minutes. Do not brown the garlic.
4. Carefully add the reserved clam liquid, pepper, basil, oregano, and salt to taste. Reduce heat and simmer, uncovered, for 3 minutes. Stir in the clams and simmer until heated through. Stir the parsley into the clam sauce.
5. Pour the clam sauce over the hot linguine and toss gently to mix. sprinkle with Parmesan cheese, and serve immediately.

Baked Frittata with Mozzarella

This is one of the most simple, yet most well known, frittata recipes. It's perfect for brunch, or a light main course.




* 6 large eggs
* salt to taste
* pepper to taste
* ! sprig fresh italian flat-leaved parsley
* 6 fresh basil leaves
* 2 Tbl extra virgin olive oil
* 8 oz mozzarella cheese, thinly sliced
* 1 plum tomato, cut into thin rounds



1. Preheat oven to 350F.
2. Beat the eggs until frothy, add the salt, and the pepper.
3. Chop together the parsley and basil and add to the eggs.
4. Heat the oil in a 9 inch ovenproof skillet, over medium heat. Pour the eggs in and cook briefly until the bottom has settled, about 5 minutes. Remove from heat, and add the mozzarella arranging it in one layer, and dot with slices of tomato.
5. Bake until the ggs are set and the cheese is melted, 20 to 25 minutes. Slice like a pie, in wedges, and serve.

Eggplant in Savory Sauce

This dish is best prepared the night before serving, to allow the eggplant to absorb the wonderful flavor of the sauce. To serve as a finger food with cocktails, roll up eggplant slices, and secure with toothpick.


* 6 small, or 3 medium eggplants
* Extra virgin olive oil
* 6-8 fresh oregano leaves, minced
* 2 cloves garlic. peeled
* 4 or 5 anchovy fillets, drained
* 1/4 tsp hot red chili pepper flakes
* 4 or 5 sprigs fresh parsley
* 3 Tbl balsamic vinegar
* Fresh basil leaves for garnish


Directions

1. Preheat oven to 350F.
2. Cut eggplant into 1/4 thick rounds. Brush with olive oil, and sprinkle with oregano. Bake, turning once, until soft, 10-20 minutes.
3. Place garlic, anchovies, hot red pepper, and parsley in a food processor or blender. Add 3 Tbl olive oil and the vinegar - puree.
4. Arrange eggplant slices on serving plate and pour sauce over them. Refrigerate, covered, for at least 2 hours. (overnight is even better)
5. Let dish come to room temperature before serving. Garnish with basil leaves.

Italian Soups

With the onset of cooler weather here, my mind has been on the wonderful, warming soups of my childhood. Here are a few of my favorites:

Creamy Italian Tomato Soup

• 2 Tbl butter


• 1 onion, thinly sliced


• 2-1/4 lbs plum tomatoes, peeled. seeded, and sliced


• 2 potatoes, diced


• scant 1/2 cup heavy cream


• salt and pepper to taste


• Freshly grated Parmesan cheese, to serve at table


• Croutons to serve at table

1. Melt butter in pan, add onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add tomatoes and cook for 15 minutes. Season with salt and pepper to taste, pour in 3 cups water, add the potatoes, and bring to a boil. Lower the heat and simmer for one hour. Transfer to a food processor or blender, and process to a puree, then return to pan. Reheat, then stir in cream. Pour into soup tureen, and serve with Parmesan and croutons.

Ricotta Dumplings in Broth

• For the Ricotta dumplings:


• generous 1 cup Ricotta cheese


• 1 egg


• 2-1/2 ounces all-purpose flour, plus extra for coating


• pinch of nutmeg


• 4 cups Beef Stock (see below)


• 3 Tbl olive oil


• salt and pepper to taste


• Parmesan cheese, freshly grated, to pass at table


• For the Beef Stock:


• 1-1/2 lbs lean beef, cut into cubes


• 1 lb, 5 oz. veal, cut into cubes


• 1 onion, coarsely chopped


• 1 carrot, coarsely chopped


• 1 leek, trimmed and coarsely chopped


• 1 celery stalk, coarsely chopped


• salt to taste

1. Directions for Beef Stock: Place meat in large pan, and add cold water to cover, bring to a boil slowly over medium low heat. Skim off any fat that comes to the surface, and add onion, carrot, leek, and celery - season with salt to taste. Lower heat and simmer for about 3-1/2 hours. Remove from heat, strain into a bowl, let cool, then chill in refrigerator. When fat has solidified on the surface, carefully remove and discard.


2. Directions for Ricotta Dumplings: Beat Ricotta with a wooden spoon until smooth, then stir in the egg, flour, and nutmeg and season with salt and pepper to taste. Shape mixture into small dumplings the size of hazelnuts. Coat dumplings lightly in flour. Bring Beef Stock to a boil over low heat. Heat oil in skillet, add the dumplings, and cook until golden brown on all sides. Drain on paper towels. Put dumplings in soup tureen and ladle the stock over them. Serve immediately, passing bowl of Parmesan at the table.

Chicken Passatelli (Chicken Soup with Italian Dumplings)

• 2 slices white bread, torn into rough chunks


• 2 large eggs


• I cup freshly grated Parmesan cheese (I highly recommend Parmigiano-Reggiano), plus more to pass at table


• Pinch of nutmeg


• Salt and pepper to taste


• 2 quarts prepared chicken stock


• 2 Tbl minced fresh parsley leaves

1. Preheat oven to 300F. Grind bread in food processor. Measure 1/2 cup bread crumbs onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely. Combine bread crumbs, eggs, Parmesan, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate mixture until firm, about 15 minutes. With moistened hands, roll tespoonfuls of bread mixture into grape-sized balls. Bring the stock to a boil in a large stockpot over medium heat, then reduce heat to a gentle simmer. Drop the dumplings into the gently simmering stock and cook until they float to the surface, and are cooked, about 3-4 minutes. Stir in parsley, and adjust seasonings if necessary. Ladle soup and dumplings into bowls and serve immediately, passing extra cheese at the table.

Chicken Straciatella (Italian Chicken and Egg Soup)

• 2 quarts prepared chicken stock


• 4 large eggs


• 1/4 cup freshly grated Parmesan cheese


• 1/4 cup finely chopped fresh basil or fresh parsley leaves (your preference - either give wonderful flavor)


• pinch of nutmeg


• salt and pepper to taste

1. Bring the stock to a simmer in a large saucepan over medium-high heat. Stir the eggs, Parmesan cheese,basil or parsley, and nutmeg together with a fork in a medium bowl. Stir the stock with a FORK so it is moving in a circle. Be sure to use a fork, and no other utensil, so the egg 'rags' will be properly formed. Keep stirring as you pour the egg mixture into the stock in a slow, steady stream so that shreds of coagulated egg form, about 1 minute. Let the egg shreds stand in the stock without stirring until they set, less than one minute. Once they have set, break up the egg pieces with a fork. Season with salt and pepper to taste, and serve immediately.

Savory Italian Fritatta

Frittatas are the Italian version of an omelete, but they aren't just for breakfast! A fritatta is often served as a light lunch or dinner, accompanied by a fresh Italian salad. Fritattas may be served piping hot, or at room temperature.

Prep:15m
Cook:11m
Servings:6

• 8 eggs


• 1/4 cup diced ham or proscuitto (about 2 oz)


• 1 Tbl fresh basil, chopped (or 1/2 tsp dried)


• 1 Tbl fresh sage, chopped (or 1/2 tsp dried)


• 1 Tbl fresh mint, chopped, (or 1/2 tsp dried)


• 1 Tbl freshly grated Parmesan cheese


• 1/2 tsp salt


• 1/8 tsp pepper


• 1 Tbl butter

1. Beat all ingredients except butter thoroughly.


2. Melt butter in 10 inch nonstick skillet over medium high heat.


3. Reduce heat to medium low.


4. Pour egg mixture into skillet, cover and cook 9-11 minutes, or until eggs are set, and bottom is light brown.

Savory Italian Frittata @ Group Recipes

Basic Ingredients in the Italian Pantry

Italian cooks always have several basic ingredients on hand in the kitchen. These staples, when added to recipe-specific ingredients, make almost any Italian recipe a snap!

Herbs and Spices

Basil
A small potted basil plant is common on the windowsill of many an Italian kitchen. While dried basil leaves can be used if no other alternative is available, the taste of fresh basil (regular basil, not the fancy 'hybrid' varieties) can't be beat for flavor.

Bay Leaves
Fresh bay leaves can be quite hard to obtain, (bay, or laurel, grows more in a tree form, not suited to the average windowsill) so dried bay leaves that retain their green color are an acceptable substitute.

Parsley
Parsley is another herb that is perfectly suited to a pot on the windowsill, it is easily grown, and there is really no reason to use the prepackaged, dried, ground parsley flakes. Always grow the large-leaved, so-called Italian parsle, rather than the curly-leaved varieties, which are devoid of flavor.

Rosemary
Rosemary is yet another herb that is easily grown indoors, although the size of the plant may require more space than the average windowsill. Rosemary does most of its growing in the winter, so it should be placed near a window that can be opened slightly. Indoor Rosemary plant require plenty of circulated fresh air and light.

Sage
Most dried sage does not have a flavor that is appropriate for Italian cooking. It is best to try to find fresh sage, if possible. Fresh American sage is the same as Italian sage.

Olive Oil

The cult of olive oil and the critical refinement about it equals the fanaticism of wine expertise. Flavor varies according to climate and soil and the more than sixty varieties grown for oil production in Italy. Darker oils may or may not have a richer flavor,it depends on the region and production.
the best olive oilis extra-virgin, in which the olives are hand-gathered, and the acidity must not exceed 1%of the weight. The best extra-virgin oil is produced on farms, often connected with vineyards. In addition, in recent years, it has been documented that olive oil (especially extra-virgin) is extremely good for us.

Prosciutto, Salami, and Pancetta

'Prosciutto' is usually considered the uncooked, unsmoked ham, cured in salt. The proscuitto of Parma from Langhirano is the prosciutto that goes so well with fresh figs or melon as an antipasto.
Tuscan prosciutto, which is more salty, is used with salamio for antipasto.

Genoese and Milanese salamis are useful for regional dishes.
Tuscan salamis are also celebrated in Italy, and are usually made on farms connected to vineyards.

Pancetta, the same cut of pork as bacon but salted rather than smoked, is very important to Italian cooking. it can be found in better supermarkets, and Italian food specialty stores.

Mushrooms

Porcini mushrooms are perhaps the best known in Italian cooking. They often grow to great size, and their caps are broiled and eaten as a main dish. The wonderful flavor of porcini is preserved, and even intensified, by drying. Dried porcini are available in Italian markets and specialty stores. Although they may seem expensive, a little goes a long way, and the flavor is worth the price.

Anchovies

Anchovies are preserved in two ways: dieid in oil, filleted and lightly salted; and in salt unfilleted. The first is much more readily available. The second is preferred by Italian cooks for their taste.

There are other items which are considered 'staples' in the Italian pantry, but these are the most basic. As you explore the Flavors of Italy, you will find your own staples to keep on hand, depending on your favorite recipes.