Great Giveaways, and a Great Blog, too!

Lori over at My Wooden Spoon has just started a 3 month weekly giveaway contest with some FANTASTIC prizes! I mean really, who wouldn't love a free Cuisinart Food Prep, or a Kitchenaid Stand Mixer??
As an added bonus, Lori's got an awesome food blog - I've spent 'way more time than I should exploring it.
Head on over to My Wooden Spoon and see what I mean! While you're there, check out her 'Buttery Shrimp Scampi with Linguine' recipe, complete with step by step directions, and wonderful photos.

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.

Avignon Tomato And Eggplant Casserole

A tasty and filling vegetarian main dish.



* 1 large eggplant
* salt to taste
* 1/2 cup flour
* 1/4 cup olive oil
* 4 medium sized tomatoes, skinned, seeded, and diced
* 2 cloves garlic, minced
* 1/2 tsp sugar
* 1/2 cup bread crumbs
* black pepper to taste
* 1/4 cup grated Parmesan cheese
* 1 and 1/2 Tbl melted butter


Preheat oven to 375F. Remove stem and skin eggplant, and cut it crosswise into 1/2" thick slices. Lay the round slices in a single layer on a plate, sprinkle liberally with salt, and set aside for about 30 minutes to allow the salt to draw out excess moisture. Wipe salt and excess moisture from eggplant, and dredge in flour. In wide skillet,heat all but 1 Tbl oil, and fry eggplant, turning once, until browned on both sides. remove from heat. In the same skillet, heat the remaining Tbl oil and add the tomatoes, garlic, and sugar. Cook for approximately five minutes. Add 1 Tbl bread crumbs with salt and black pepper. In a casserole dish, arrange eggplant and tomatoes, beginning with eggplant on the bottom, and ending with tomatoes on the top. combine the remaining bread crumbs with the Parmesan cheese and sprinkle on top. Dribble the melted butter over the casserole. Bake for 30 minutes, or until the bread crumb and cheese topping is browned. Serves 4.

Broiled Tomatoes With Black Olives And Romano Cheese

These tasty, cheesy tomatoes make a wonderful side dish with dinner, and can even be served as a light summertime lunch!




* 4 medium tomatoes
* 2 Tbl extra virgin olive oil
* 2 cloves garlic, pressed
* salt to taste
* black pepper to taste
* 1/2 cup black olives, pitted and minced
* 1/2 cup freshly grated Romano cheese
* 1 tsp minced parsley


Preheat broiler. Slice tomatoes in half. Arrange cut side up, on a cookie sheet or broiler pan. Combine the olive oil and garlic. Dribble over tomatoes. Season with salt and pepper to taste. Sprinkle with black olives and cheese. Place tomatoes under broiler for 5 minutes, or until the cheese is melted and begins to brown. Remove from broiler, garnish with minced parsley, and serve. Serves 4

Struffoli

These crisp, fried pastry puffs are an essential ending to the traditional Italian Christmas Day dinner.

1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 teaspoon grated orange zest
Vegetable oil for frying
1 cup honey
Multicolored candy sprinkles


In a large bowl, combine the flour and salt.
Add the eggs and zest. Stir until well blended.
Transfer to a lightly floured surface and knead for 1-2 minutes.
Add a little more flour if dough seems sticky.
Shape the dough into a ball, cover with an overturned bowl. Let rest for 30 minutes.
Roll the dough into 1/2-inch thick ropes then cut into 1/2-inch nuggets.
Heat about 2 inches of oil to 370 degrees F. in a wide saucepan or deep fryer.
Begin adding struffoli in batches into the oil to fit without crowding.
Cook, stirring occasionally with a slotted spoon, until crisp and brown, about 1 minute.
Remove the struffoli with the slotted spoon and transfer to paper towels to drain.
When all the struffoli are fried, gently heat the honey just to a simmer in a wide saucepan.
Remove the honey from the heat, add the struffoli and coat well.
Pile the struffoli into a mound on a large platter. Dust with the multicolored sprinkles.
Best served the day they are made.

Italian Cheese Bars

It's the holiday season, and business is booming, as evidenced by my lack of recent blog posts. My apologies to my readers...

Here's a wonderful dessert recipe for the holidays - perfect for a holiday gift, or as party food!

Italian Cheese Bars



* * 1/2 cup butter or margarine
* * 1-1/4 cups finely crushed graham crackers (about 18)
* * 1 15-ounce container fat-free ricotta cheese
* * 1 egg
* * 1/4 cup sugar
* * 2 tablespoons all-purpose flour
* * 2 teaspoons finely shredded orange peel
* * 1 teaspoon almond extract
* * 1/2 cup sliced almonds or chopped hazelnuts
* * 1/3 cup chopped candied cherries
* * 1/3 cup golden raisins




1. Heat oven to 350 degree F. Melt butter or margarine in a 9x9x2-inch baking pan in the oven (about 6 minutes). Remove from oven. Stir crushed crackers into melted butter or margarine; press mixture firmly and evenly onto bottom of pan using a wooden spoon. Set aside.
2. Combine the ricotta cheese, egg, sugar, flour, orange peel, and almond extract in a blender container or food processor bowl; blend or process until smooth. Carefully spread cheese mixture over crumb mixture. Combine the almonds or hazelnuts, cherries, and raisins; sprinkle over cheese layer. Bake for 25 to 30 minutes or until edges are puffed and golden. Cool in pan on a wire rack for 1 hour; cover and chill for 2 hours. Cut into bars. Makes 20.

Sicilian Meat Loaf

In this recipe, I add a little worcestershire sauce to this Sicilian style meatloaf. If you like your meatloaf with a little 'red', add your favorite homemade or prepared marinara sauce over the top of the loaf after it has been cooking for 30 minutes.




* 1 and 1/2 lbs ground chuck or ground sirloin
* 1/4 lb provolone cheese, cut into small chunks
* 1 yellow onion, cut into small dice
* 1/2 cup seasoned bread crumbs
* 1 (8 oz) can tomato sauce
* 2 eggs
* 1 Tbl worcestershire sauce
* 1/2 tsp salt
* 2 Tbl extra virgin olive oil



# Preheat oven to 350F. In a medium sized bowl, combine beef, cheese, onion, bread crumbs, tomato sauce, eggs, worcestershire sauce, salt, and 1 Tbl olive oil.
# Lightly oil a medium sized loaf pan with remaining olive oil, and gently transfer meat mixture to pan, pressing meat mixture evenly into pan.
# Bake until an instant read thermometer reads 160F when inserted into center of loaf, approximately 40 minutes. If using marinara sauce, top loaf with sauce after 30 minutes of cooking.
# When done, remove from oven, and let rest for 10 minutes before slicing into 1 inch thick slices.

Sausages and Peppers

Sausages and peppers are a staple of Italian street fairs. Originally, the sausages were only available in Italy in the winter months, as that was the only time that the family hog was slaughtered. In America, sausage was available year round, making the this meal all the more popular.




* 3 red bell peppers
* 3 green bell peppers
* 1/4 cup extra virgin olive oil
* 2 garlic cloves, smashed and peeled
* 2 onions, peeled and thinly sliced
* salt
* 8 Italian sausages, sweet or hot


# Wash peppers, remove stems, ribs and seeds. Cut into 1 inch wide strips.
# Heat oil in skillet large enough to hold peppers. Add garlic, and cook until browned. Discard garlic. Add onions to the oil and cook until softened but into browned. Add the peppers and salt to taste, cover the pan, and continue to cook over low heat until the peppers are soft. (about 30 minutes)
# Prick the sausages all over with the tip of a sharp knife. Put in one layer in a heavy frying pan with 2 Tbl water. Cook over medium heat heat, turning often. The water should evaporate and the fat should run so the sausage cooks in it's own juice. Cook until the sausage is browned, and cooked through (10 to 15 minutes).
# Add the peppers and onions to the sausages and heat together 5 minutes.
# *At most street fairs, sausages and peppers are served inside crusty Italian rolls, cut open to hold them.

Oven-Baked Macaroni with Eggplant

This meatless dish can be served as a side item, but is filling and tasty enough for a main dish!



* 2 medium eggplants, 2 lbs total weight
* salt
* Olive oil for frying eggplant
* 1/2 extra virgin olive oil
* 1 small onion, chopped
* 2 garlic cloves, minced
* 3 lbs fresh tomatoes. peeled, seeded, and chopped, or 3 lbs drained canned tomatoes (about 4 and 1/2 cups), chopped
* salt
* 3 Tbl chopped fresh basil
* Pinch of sugar
* 1 lb short macaroni, such as ziti or penne
* 2 oz butter (4 Tbl)
* 4 oz freshly grated Parmesan cheese (about 1 cup)
* 8 oz fresh mozzarella, finely chopped or grated


# Wash eggplant, but do not peel. Cut into 1/8 inch slices and place in colander, salting each layer. Place a plate and a weight (such as a can or two of vegetables) on top and drain for one hour. Pat dry and squeeze gently to remove excess liquid.
# Put 1/4 inch olive oil into a frying pan and heat to very hot. Fry one layer of eggplant at a time, turning to brown both sides. Drain on paper towels, layering the eggplant and towels as necessary.
# Put 1/4 cup olive oil, onion, and garlic in a 2 qt. pot Saute until softened until softened but not browned. Add the tomatoes and salt. Cook until water has evaporated, about 30 minutes. Add the basil 5 minutes before cooking is finished. Taste for seasonings and add a pinch of sugar.
# Cook the macaroni in 5 qts boiling salted water. Drain while macaroni is still quite firm, after about 7 minutes. Mix with the butter, and half of the Parmesan cheese and salt if necessary.
# Preheat oven to 350F. Spread a little of the tomato sauce on the bottom of an ovenproof dish. Layer the pasta, eggplant, mozzarella, and the sauce until all the ingredients are used up, ending with one thin layer of eggplant. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes, or until lightly browned.

Shepherd's Macaroni

It is said that this dish was created by the shepherds of the Calabria region of Italy. Very simple, and just as delicious!



* 1 lb short pasta, such as ziti or penne
* Salt
* 1/2 lb ricotta cheese
* 8 Tbl softened butter, cut in small pieces
* 2 tsp (or more) black pepper


# Cook pasta in 5 qts rapidly boiling salted water until al dente . (firm to the bite)
# While pasta is cooking, place ricotta in serving dish, and mix in softened butter. When pasta is almost done, remove 3 Tbl of the cooking water and stir into ricotta. Stir well to make a smooth sauce. Add salt and pepper.
# Drain the cooked pasta, leaving a bit of cooking water clinging to the pasta to help it blend with the sauce. Add to ricotta and toss well. Serve immediately.

Macaroni with Olives (Maccheroni Con Le Olive)

Fusilli (corkscrew) pasta is the best pasta to be served with this dish, although any short pasta may be used.



* 1/2 cup extra virgin olive oil
* 1 medium onion, minced
* 1 medium garlic clove, minced
* 1 lb fresh tomatoes, peeled, seeded, and chopped, or 1 lb drained canned tomatoes, chopped
* 1 cup black olives, or 1/3 cup each black and green olives, halved and pitted
* 2 Tbl capers, drained and rinsed
* 2 tsp red wine vinegar
* 2 Tbl fresh oregano, or 2 tsp dried
* Pinch of sugar
* salt and pepper to taste
* 1 lb fusilli pasta or other short macaroni
* 1 cup freshly grated Pecorino cheese


# Heat oil, onion, and garlic in a large skillet and cook over moderately low heat until softened but not browned, 6-8 minutes.
# Add the tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper, and simmer for 15 minutes over low heat. Be careful with the salt since olives and capers are salty.
# Cook the fusilli in a large pot of boiling salted water until al dente (firm to the bite). Drain and mix with the sauce. Sprinkle on the cheese and serve immediately with additional cheese on the side if desired.

Appetizer Toasts Neopolitan Style

This is a wonderful cocktail party appetizer. If you (or your guests) aren't fond of anchovies, try the roasted pepper variation. Or make both - and everyone will be happy!


1/2 cup extra virgin olive oil
16 slices Italian bread, sliced 1/2 inch thick
16 slice mozzarella cheese, sliced 1/4 inch thick
32 anchovy fillets, rinsed and patted dry, chopped
1 lb fresh plum tomatoes, cut into 16 thin slices
salt and pepper, to taste


Preheat oven to 400F.
Brush oil on one side of bread slices and place oiled side up on flat baking sheet. Cover each slice of bread with a slice of mozzarella, sprinkle with chopped anchovy, and top with a slice of tomato. Brush with oil and sprinkle with salt and pepper. Bake 10 minutes.

Variation: In place of anchovies and plum tomatoes, use 1/4 cup black or green pureed olives, and 2 large roasted red peppers cut in 1/4 inch strips. Spread bread with olive puree, lay on Mozzarella cheese, and cover with two crossed strips of red pepper. Bake as above.

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.

Grande Antipasto All'Italiana

Antipasto is probably the most well-known of all Italian appetizers. This recipe is the 'grandaddy' of all antipastos!



* 12 thin slices of Proscuitto
* 12 thin slices of Genoa Salami
* 12 thin slices of baked or boiled ham
* 12 thin slices of Mortadella
* 24 slice Mozzarella, about 3 lbs.
* 1 (6 oz) jar of marinated artichoke hearts
* black pepper, to taste
* 1 (3 and 1/4 oz) can rolled anchovies, drained
* 4 hard-boiled eggs, peeled and cut into thin rounds
* 1/2 lb mixed Italian cured green and back olives
* ripe cherry or grape tomatoes, about 15-20
* Fresh Italian flat-leaved parsley, for garnish



1. Alternate the different meats, arranging them in a decorative pattern (I usually use a wagonwheel pattern) on a large round platter, leaving space in the center for the Mozzarella and artichokes. The meats may be rolled, or folded into quarters, creating a triangle shape, whichever you prefer.
2. Alternate the Mozzarella and artichoke hearts in a circular pattern in the center of the platter.
3. Place the eggs at various spots around the edge of the platter. Place the anchovies in the very center of the platter, and scatter the olives over all. Garnish with parsley.

Cheese Stuffed Bread Round

This easy appetizer will make your guests think you're a gourmet cook!



* 1 round loaf of Italian bread, about 6 inches in diameter
* 1 cup coarsely shredded Mozzarella cheese
* 3/4 cup Ricotta cheese
* 1 small green bell pepper, cored, seeded, and chopped fine
* 1 small red bell pepper, cored, seeded, and chopped fine
* 1/4 cup freshly grated Parmesan or Romano cheese
* 1 tsp ground cumin
* 1/2 tsp garlic powder
* 1/4 tsp salt
* 1/4 tsp pepper


Directions

1. Place oven rack in middle position in oven, and place a second rack in next lowest position, preheat oven to 400F. Slice 1 inch off the top of the loaf, and set it aside. Scoop out the center of the bread, leaving a 1/2 inch shell, set aside. Cut the scooped out bread into 1 and 1/2 inch cubes.
2. Combine Mozzarella and Ricotta cheeses, green and red peppers, Parmesan, cumin, garlic powder, salt and pepper in a medium bowl. Spoon the mixture into the bread shell and replace the top. Wrap bread snugly in foil, then place on an ungreased baking sheet and bake for 1 hour on middle oven rack.
3. Spread the bread cubes on an ungreased baking sheet, place on lower rack, and bake, uncovered, until crisp and golden - about 10 minutes.
4. Carefully remove the foil, lift off the top, and stir the cheese mixture until creamy. Replace top, tilting it slightly to the side, and place loaf on serving platter. Surround with bread cubes for dipping. Serve immediately.

Eggplant and Olive Pasta Sauce

This sauce is perfect for those times when you are in hurry, but still want to serve a tasty meal. Goes especially well when served over Penne or Ziti pastas.



* 6 Tbl extra virgin olive oil
* 1 small eggplant (about 1 lb) trimmed, peeled, and cut into 1/2 inch cubes
* 1 small (6 oz) can tomato paste
* 1/4 cup chopped green olives
* 1 Tbl capers, rinsed and drained
* 1 Tbl fresh basil, chopped
* 1 Tbl fresh parsley, chopped
* 2 tsp red wine vinegar
* 1/2 tsp salt
* black pepper to taste
* pinch of sugar


Directions

1. Heat 4 Tbl olive oil in large skillet over medium high heat, add eggplant. Saute, stirring constantly, until eggplant is tender and browned, about 10 minutes. Drain on paper towels.
2. Add remaining 2 Tbl oil to skillet. Stir in eggplant, tomato paste, olives, capers, basil, parsley, vinegar, salt, pepper, and sugar. Cover and summer 5 minutes. Toss hot pasta with sauce and serve immediately.