Category Archives: ITALIAN CUISINE

OVERNIGHT SOURDOUGH DISCARD BÂTARD (added yeast)  

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Bread made into crostini

For those of you for whom French is not your first, second, or even third language, a “bâtard” is essentially just an oval shaped loaf of bread. It just sounds so much more sophisticated to call it a bâtard rather than referring to it as just an oval loaf of bread. And you know, I am nothing if not the very essence of sophistication. Yah right?!?!

But when it comes to bread, I can get quite high on my horse about it. Especially good homemade bread. Because, frankly, there is nothing more delicious. And this bread is a perfect example of really good bread. Absolutely perfect for toast in the morning and especially fabulous when served as crostini. (See recipe below.)

It is however, a bit of a pain in the patootie to make. And probably not a good bread for a beginner to tackle. Unless of course, you are one of those people who overachieves at everything you have ever tried. On the first try! Then go for it. For the rest of us, I would say a bit of bread baking experience would be wise.

I found this recipe, much changed by me, on the King Arthur baking site. The instructions from the good folks at King Arthur would have me start the process with “fed” sourdough starter. For me, that would make it a three-day process. I simply don’t think that far in advance. As it is, even with my changes, it takes two-days to produce this lovely loaf. That much I can handle. And totally worth the effort.

But my way does require the addition of a small amount of active dry yeast. And even though not called for in the original recipe, I managed to slip in a bit of olive oil action too. (I love olive oil with this type of bread.)

So, in conclusion, if you have the time, discipline, and fortitude, please give this bread recipe a try.

As with everything, you will never achieve if you don’t first try. It always amazes me when people can’t believe I made the bread they are enjoying. When actually, homemade bread is one of the easiest and most forgiving baked good you can produce. But then, if you don’t try, you don’t know. So, try things folks. We are only on this planet for a very short time. Who knows, you might find that collecting the elusive chanterelle mushroom from its hiding place under a Douglas fir to be the best and most rewarding fun you ever had. Or learning to play the ukulele or the joys of down hill skiing in your mid 40’s. There are an infinite number of possibilities. But each require that first step. And with first steps, as in first steps taken by babies, you might fall on your face. Pick yourself up, dust yourself off, and start all over again. It’s called life. And life is meant to be lived! And cherished. Baby steps, successes, failures, and everything in between!

Peace and love to all.

1 c. sourdough starter discard, room temperature

1½ c. lukewarm water

½ tsp. active dry yeast

2½ tsp. kosher salt

5 c. unbleached all-purpose flour, plus more if needed

extra virgin olive oil

In the bowl of your stand mixer, stir together the starter, water, yeast, and 3 cups of the flour. Beat vigorously for 1 minute. (I use my paddle attachment for this rather than my dough hook.)

Cover and let rest at room temperature for 3 hours. Refrigerate overnight, or for at least 12 hours. (The dough will expand some during it’s time in your refrigerator.)  

The next day, add the salt and enough flour to form, with your bread hook, a smooth firm dough. For me, this took the full 5 cups of flour, and then some. Just be sure to touch the dough. Because, when I first started adding additional flour, 5 cups looked like too much. But when I actually touched the dough after 4½ cups, I quickly realized that the look of this dough is deceiving. It looked like it had enough flour, pulled away from the bottom of the mixer bowl like it had enough flour, but when I poked the dough and actually felt its density, in no way would it have held its shape. Simply not enough flour. So, I added enough more flour to create the dough required to hold a shape.   

When your dough is nicely kneaded and ready for the next rise, pour a bit of olive oil in the bowl, and using your hands and a stiff rubber spatula, work the dough into a ball entirely coated with the oil.

Cover the bowl with plastic wrap and allow the dough to rise until it’s light and airy, with visible gas bubbles. Depending on the starter you use and the temperature of your kitchen, this may take 4 to 5 hours. (Mine took 4 hours.) For best results, gently deflate the dough once an hour.   

Cover a large baking sheet with parchment paper. Then pour a bit of olive oil in a small container and lightly grease your hands. (Take your rings off first. Don’t forget where you left them!) Gently pat the dough to deflate it slightly and remove any large bubbles. Divide the dough in half, right in the bowl. Form each half into a loose ball, then gently stretch the dough while tucking the dough under itself as you form an oval. (I know there are fancy ways to shape a Bâtard, but frankly, I don’t have time or the inclination for fancy-schmancy loaves of bread. I just shape the loaves as best I can in my hands, then plop the darn things on the prepared pan! If they look a little misshapen, I mess with them a bit more on the baking sheet.) (If you have any leftover olive oil gently smear it on the loaves.)    

Cover and let rise until very puffy, about 2 hours. Don’t worry if the loaves spread more than they rise; they’ll pick up once they hit the oven’s heat. Toward the end of the rising time, preheat the oven to 425-degrees. While the oven heats, place a pan of water on the bottom rack. I use a 9-inch cake pan half full of water.

Spray the bâtards with lukewarm water; this will help them rise in the oven by initially keeping their crusts soft and pliable. 

Slash the bâtards. Try one slash down the length of the loaf, two diagonal slashes, or another symmetrical pattern of your choice. Make the slashes fairly deep; a serrated bread knife or lame, wielded firmly, works very well. 

Bake the bâtards for 25 to 30 minutes or until they are a nice golden brown and  the internal temperature reaches 208-degrees. Remove from oven and cool on a rack before slicing. 

Store bâtards, loosely wrapped, for several days at room temperature. Freeze for longer storage.

This bread makes great crostini. (See recipe below.)

CROSTINI

crusty bâtard (like this one) or a French baguette

extra-virgin olive oil

flaky or fine sea salt

Pre-heat oven to 450-degrees. Line a rimmed baking sheet with parchment paper.  

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9-11 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

   

ITALIAN SAUSAGE AND PENNE RIGATE SOUP WITH CROSTINI   

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Soup
Crostini made with Tangy Overnight Sourdough bread – recipe to follow within the next couple of days

OK, at first glance it looks like a lot of ingredients in this recipe. And your first glance would be correct. But other than frying the Italian sausage, chopping the mirepoix (onion, carrot, celery), garlic, spinach, fresh parsley, and basil, the rest of the preparation is quick and easy. Just a matter of adding a bit of this and a bit of that to the pot. Then the soup burbles for a while, and soups on!

And what you get for this effort, is a truly rich and delicious soup. And a meal unto itself. Nothing else required. Of course, if you want to take the meal to an even higher level, while the soup simmers away, you can build crostini to serve with the soup. (See recipe for crostini below)

And now, my friends, you have a meal fit for a king or queen. (Or even company!)

So, frankly, there is nothing left to say. I want this soup to speak for itself!

Peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk Italian sausage 

1 c. chopped onion 

1 med. carrot, chopped 

2 ribs celery, sliced

3-4 cloves garlic, finely minced

¼ c. dry red wine

4 c. chicken broth

1 (28-oz) can tomatoes (preferably Italian)

2 T. tomato paste

2-3 Parmigiano-Reggiano rinds*, opt.

1 bay leaf

2 tsp. paprika

2 tsp. Italian seasoning

1 tsp. fennel seed, coarsely cracked

pinch crushed red pepper flakes

½ tsp. seasoned salt

freshly ground black pepper

½-1 c. penne or penne rigate** pasta (or pasta of choice)   

2 c. chopped fresh spinach, chard, or kale

2 T. chopped fresh parsley

⅓ c. chopped fresh basil (or 1 T. pesto)

freshly grated Parmigiano-Reggiano or Pecorino-Romano (or combination)

freshly baked crostini or baguette slices (see recipe for crostini below)

Heat olive oil in a large, covered soup pot over medium heat. Add the sausage and break into chunks as it browns. When brown, remove from pan and set aside***.

Add onion, carrot, and celery to the pot. Sauté until onion starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer. Add the red wine and cook until liquid is all but evaporated.

Add the broth, canned tomatoes (plus juice), tomato paste, Parmigiano-Reggiano rinds*, bay leaf, paprika, Italian seasoning, fennel seed, crushed red pepper flakes, seasoned salt, and black pepper.

Bring to a boil, cover, reduce heat to medium-low, and let simmer for about 30 minutes.

Add penne rigate. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as pasta will tend to stick). Cook until pasta is nearly al dente. About 8 minutes. Stir in cooked Italian sausage and cook for 2 minutes. Taste and adjust seasoning. Remove from heat. Stir in spinach, fresh parsley, and basil.

Serve hot. Pass grated Parmigiano-Reggiano or Pecorino-Romano. Great with crostini or fresh, chewy sourdough bread.

*Parmesan rinds

I used to feel cheated by having to pay for the thick rind on Parmigiano-Reggiano. Heaven knows, the stuff was expensive enough without having to discard the rind. But I love the flavor of Parmigiano-Reggiano, so, I would pay the price. But a few years ago, I read that Parmigiano-Reggiano rinds are packed with flavor and can enrich the taste of tomato-based sauces, ragù, and soups. So, I have been using them ever since. (When I remember to use them, that is!)

**Penne and penne rigate

The shape of penne comes from the Italian word for “quill.” There are generally two variations of penne: smooth (lisce) and ridged (rigate). Thanks to its ridges, the rigate version is a bit sturdier and tends to soak up more sauce than smooth penne.

But either are perfect in this soup. As are elbow macaroni or any other small pasta.

***Setting cooked sausage aside

I have found that when I cook sausage for soups like this one and leave the meat in the pot while is simmers to blend all the other wonderful flavors, the meat loses it’s unique flavor in the process. And I want that burst of sausage flavor when I enjoy my soup. So, I remove the meat just after it’s been cooked and add it at the end. You, of course, can leave the meat in the entire cooking time if you prefer. It’s a personal choice.

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

  

THIN PIZZA CRUST

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We love homemade pizza. And I especially love thin crust pizza. Not so much for the overall taste, but more for the reduction of carbs. Less dough, less carbs and calories. So, I decided to come up with a crust that I could pat out very, very thin. Just enough crust to support all the yummy topping ingredients. And while I was at it, I decided for the pizza I was building that evening, and because I had some fresh basil in the fridge that was quickly becoming tired, I would work up a pesto like sauce. So, you will find that recipe below too.

So, nothing more to say except I didn’t take a picture of the finished product. (Hard to take a picture of the bottom crust of a pizza after it’s been baked. If you don’t believe me, try it yourself sometime. But only if you plan to serve upside down pizza!)

As always, peace and love to all.  

1 c. warm water

½ tsp. granulated sugar

1 pkg. or 1 scant T. active dry yeast

½ tsp. kosher salt

1 T. extra virgin olive oil

½ c. whole wheat flour

1½ c. unbleached all-purpose flour, more or less

Combine the water, sugar, and yeast in the bowl of your stand mixer. Let sit for 10 minutes. Add the salt, olive oil, whole wheat flour, and 1 cup of the all-purpose flour.

Using your dough hook, mix/knead until the dough is smooth and elastic using as much flour as required.   

Cover and let rise for 20-30 minutes. Divide dough in half. (Dough can be used immediately or a portion frozen for later use.)

To bake your pizza on a pizza pan or baking sheet:

Lightly grease a 12-inch pizza pan. Sprinkle with a bit of cornmeal. Place one of the half pieces of dough on the prepared pizza pan and pat it with your fingers until it stretches over the whole pan. Make sure the edge is a bit thicker than the rest.

Place in a pre-heated 475-degree oven for about 8 minutes to set the crust. Remove from oven and spread with pizza sauce and toppings of your choice.

Return to the oven and continue baking for 10-20 minutes longer or until the crust is a nice golden color and the cheese is melted and starting to brown. Remove from oven and let sit for 5 minutes before cutting into slices.  

To bake your pizza on a pizza stone:

Pre-heat your oven and pizza stone to 475-degrees. (This takes longer than just heating your oven. So, you may want to start heating your oven at the same time you start making your dough. Rise time and all.)

Place a piece of parchment paper on top of a pizza peel or a baking sheet with only one edge. Pat one of the half pieces of dough out as thin as possible. Then, place your topping ingredients over the crust.

Transfer the pizza (parchment paper and all) off the pizza peel or baking sheet onto your pre-heated pizza stone and bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly. Remove from oven and wait 5 minutes before cutting. (I don’t have a pizza peel. I use a one-sided baking sheet. When the pizza is ready to come out of the oven, I just slide the pizza, parchment paper and all, back on to the baking sheet.)

BASIL PESTO PIZZA SAUCE  

2 garlic cloves

2 c. packed basil leaves

tiny pinch kosher salt

a couple grinds black pepper

¼ c. extra virgin olive oil

½ c. freshly grated Parmesan cheese

Place all the ingredients in your food processor. Whirl until you reach desired consistency.

Slather the sauce on unbaked or partially baked crust. Use as much of the sauce as you want. That may be only half of the sauce, or every last bit scraped out of the food processor.   

  

SIMPLE ITALIAN VINAIGRETTE

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Made this dressing last evening. Simple to prepare, and because I was feeling lazy, the only thing I had to mess with was the fresh lemon juice. No chopping onion or fresh garlic, etc. etc. And while I was juicing the lemon, I remembered that I hadn’t shared my new “trick” with you. So, today before I started writing up this post, I took a few pictures.

Now you know I don’t usually take an abundance of pictures. Because to my thinking, there is nothing worse than going to a blog and seeing at a minimum, 9 pictures of the same thing. I don’t have that kind of time. I just want a few choice words, then give me the darn recipe thank you, and let me be on my way! (And yes, I’m getting cranky in my old age!)

So, if you aren’t interested in getting more juice from your lemons, then don’t go all the way to the bottom of this post. But if you are intrigued by the shear idea of more juice per lemon, I’ll forgive you if you stop reading at this point and jump right to the juicy part of this post.

I assume you’re back now, so I’ll tell you how much we enjoyed this dressing on a simple salad of romaine, arugula, baby spinach, grape tomatoes, and sunflower seeds. We were practically fighting over the last little bits. (OK, not really, but every little bit of the salad was enthusiastically eaten.)

So, even if you have been making your own salad dressing since God was child, I think you will find this delicious dressing (compliments of Christina at thewholecook.com website with a couple minor changes by me) to be a great addition to your salad dressing recipe collection.

As always, have fun in your kitchen. And eat salads like they are going out of style. Veggies are good for us. And although green salads will never be my favorite dish to prepare, salads are still one of my favorite dishes to eat. So, you do the math!

Peace and love to all.  

¾ c. extra virgin olive oil

¼ c. red wine vinegar

2 tsp. fresh lemon juice

1 tsp. granulated garlic  

1 tsp. dried oregano

1 tsp. dried basil

¾ tsp. kosher salt, or more to taste

½ tsp. granulated onion

freshly ground black pepper

pinch crushed red pepper flakes

Place all ingredients in a covered jar. Then shake like crazy. Store in fridge.

How to get more juice from a lemon. (At least this method works for me!)

Cut the nub end off half a lemon.
Then cut off the rind. Be careful to cut off only the yellow part.
Place the cut end down in your lemon squeezer gismo. (At least, I believe that’s the technical name for this helpful tool.)
What’s left after you extract the juice.

I don’t know if I actually get that much more juice cutting off the rind. But I sure know my arthritic hands appreciate not having to squeeze the juicer as hard.

ITALIAN SAUSAGE PASTA WITH ROASTED RED PEPPERS AND MOZZARELLA CHEESE

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Well, once again laziness and frugality paid off here at Chez Carr.

I had a couple of left-over Italian dinner sausages, half a jar of Cento brand roasted red and yellow peppers, and a couple of cups of shredded mozzarella cheese in the fridge that either needed to be used or added to the yard waste barrel. (And no, they were neither engulfed in blue fur or too far gone to use safely. Just great ingredients that really should be used before they went bad.) So, what immediately sprang to mind was a pasta dish. (Unfortunately, pasta is never far from what’s on my mind, but that’s a discussion for another day.)

So, I decided a quick and easy “lasagna like” casserole for a lazy Saturday evening meal would be perfect.

Starting with my old standby marinara recipe, I deleted a couple of ingredients, added a couple of others, and came up with what you see written below. And OMG, for the brief time I spent on this dish, it tasted like I had spent hours slaving over its preparation. Plus, I got to use part of a package of strozzapreti pasta in the process. Which BTW, we discovered we really liked. (I had been a bit reluctant to try it because A) it is hard to find in our part of the world, B) I thought it might be difficult to eat, and C) because I’d purchased it two or three years ago and it might no longer be good.) Well, not only was it still good; it was absolutely delicious. And my hesitation about the shape making it hard to eat; completely unfounded. Of course, I did break the roughly 3-inch pieces in thirds, which significantly reduced any chance of choking. (Read about the history of strozzapreti below.)

So, if you too love a pasta casserole, give this recipe a try. And don’t be afraid of using fennel seed. After all, it’s what makes Italian sausage so delightfully delicious. Stay safe everyone. And peace and love to all.

3 T. extra virgin olive oil, divided

½-1 lb. Italian dinner sausage, cut into thin slices (or bulk Italian sausage)

½ med. onion, chopped

4 garlic cloves, finely minced

1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)

1 c. chopped roasted red/yellow peppers (Cento brand is amazing)

1 bay leaf

pinch crushed red pepper flakes

1½ tsp. dried oregano (I use Mexican oregano)

1½ tsp. ground fennel seed

½ tsp. kosher salt

freshly ground black pepper

6 oz. strozzapreti*, gemelli, or fusilli pasta – cooked al dente

2 generous c. shredded mozzarella cheese, divided

In a large fry pan, heat 1 tablespoon of the olive oil. Add the sliced Italian sausage and cook until the sausage is nicely browned on both sides. Remove from heat and set aside.

In a medium sized heavy covered pan, heat the remaining 2 tablespoons of olive oil. Add the onion and cook just until softened. Add the garlic and cook for one minute.

Add the chopped or diced tomatoes, roasted red peppers, bay leaf, crushed red pepper flakes, oregano, ground fennel seed, salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Meanwhile lightly butter a 9×9-inch baking dish. Set aside.

After the sauce has burbled for 30 minutes, stir in the browned sausage and al dente pasta. Scoop half of the mixture into the prepared baking dish. Then sprinkle with half of the shredded mozzarella, them layer on the remaining sauce. Sprinkle on the remaining shredded mozzarella cheese.

Bake uncovered in a pre-heated 350-degree oven for 30 minutes. Remove from oven and let sit for 5-7 minutes before serving.

*To quote Chef Stef “Strozzapreti is the taller cousin of cavatelli and the gangsta of the pasta family. Strozzapreti‘s name literally means “Priest Stranglers”. Yes, in the Middle Ages this pasta was designed to choke priests to death right in front of you as you were having dinner. The Heimlich maneuver hadn’t been invented yet.  But a hatred of paying taxes to the church had been. Furthermore, medieval Italy had a love of curses. Apparently a sfoglina (female pasta maker) would mutter a curse damning the priest with each cut of pasta. Think of strozzapreti as the semolina version of John Wick**!”

**Apparently, John Wick is a fictional character and the titular protagonist of the neo-noir action thriller film series “John Wick,” portrayed by Keanu Reeves. John is a legendary hitman who had retired until a gang invades his house, steals his car, and kills the puppy that his late wife Helen had given him.

 

ITALIAN SAUAGE, BELL PEPPERS, AND SPIRALIZED ZUCCHINI (ZOODLES)

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When it comes to pasta, I am a complete sucker. I like it all. Doesn’t matter in what form the pasta takes, be it shells, rotini, spaghetti, fettuccine, egg noodles, etc. etc., I enjoy every variation. But in hoping to trim off some of the carbs in our diet, and since I now own a spiralizer and have been reading splendiferous reviews about the use of zoodles instead of noodles, I decided to join the throng and substitute zucchini for “the real thing” in one of my favorite pasta dishes.

Well, boy howdy, was I delighted with the result. I DID NOT MISS REAL PASTA IN THE LEAST!!!! Not kidding here folks. This “pasta” dish was the best Italian food I have made or eaten in quite some time. And although I know many of you have been using spaghetti squash in lieu of pasta, I truly like the taste of zoodles better. Or should I say, the lack of taste better. I too have used spaghetti squash, but the flavor wasn’t ever quite right. Not to mention the texture. And I’m a devoted fan of any kind of squash! But with zucchini, it seems to take on any flavor you put with it. And since the simple sauce in this recipe is so darn delicious, who wants any outside flavor detracting from the essence of Italian sausage, bell peppers, and basil? Not me!

And I’m sure you have noticed, with only a cursory glance at the ingredients, this is a really simple dish to prepare. And no, you don’t need onion, garlic, crushed red pepper flakes, etc. Don’t even be tempted. Just trust me on this one. This is a KISS principle recipe. (Keep It Simple Sister.)

So, as always, have fun creating healthy and delicious dishes for your family. And anytime you can get your family to eat (and enjoy) more veggies, give yourself a gold star.

Peace and love to all.    

1 T. extra virgin olive oil

1 lb. bulk Italian sausage, pork or chicken

1 tsp. fennel seeds

3 bell peppers, diced (yellow, orange, or red) – I use one of each

1 28-oz. can Italian peeled whole tomatoes (Roma or other)  

freshly ground black pepper

½ c. loosely packed basil chiffonade

2 med. sized (about 6-inch each) zucchini

¼ tsp. kosher salt

grated Parmesan or Pecorino Romano cheese

Heat the olive oil in a heavy, large-covered pan. Add the sausage and fry until it is nicely browned. Add the fennel seeds, diced peppers, canned tomatoes (I cut the canned tomatoes into small pieces with a scissors before adding to the pot), and black pepper. Bring to a boil, reduce heat, cover, and cook, stirring occasionally for about 45 minutes or until the peppers are very tender, but not mushy.

Meanwhile, spiralize the zucchini. (I leave the skin on.) Place in a colander in your sink, and sprinkle with the kosher salt. Give the zucchini a toss with the salt, then let it sit until you are ready to add it to the sauce. (Salt and all.)   

When ready to serve, add the zoodles and basil to the sauce and cook for 3-4 minutes.

Serve liberally sprinkled with Parmesan or Pecorino-Romana, or my favorite, a combination of the two cheeses. 

 

ANISE BISCOTTI WITH SLIVERED ALMONDS (traditional Italian favorite)

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When I think of biscotti, I always envision traditional anise flavored biscuits. Because I happen to be someone who truly loves a strong, licorice-like taste. But if you are familiar with this site, you know I have several biscotti recipes already posted that do not include anise. So, if you happen to fall in the category that is not anise addicted, I still have you covered. (Just search under “biscotti”, and all will be revealed.)

And I should mention that I already have an anise biscotti recipe on site that is the same as this one except for the addition of anise seed in this recipe. I could have simply updated the original recipe, but I thought it would be more fun to publish this version too. (After all, choices are always nice.) Anyway, these are now my new favorite traditional anise flavored biscotti.

So, lets talk a bit about how easy biscotti biscuits are to build. The dough is basically like many cookie doughs. Cream the butter and sugar together, add eggs and flavoring. Then whisk the flour, leavening (in this case baking powder), and salt together. Then combine the whole mess. But where in drop cookies you simply plop balls of dough on a baking sheet, or rolled cookies, where you cut the rolled-out dough into various shapes, with biscotti you form logs. Then you bake the logs for a short time, remove them from the oven, let them cool a bit, then cut the logs into slices, and bake them a second time until they are done. It may sound like more work then plopping or rolling, but it actually takes very little skill to make perfectly formed biscotti biscuits.

And I’m telling you true, there is just nothing better than a biscotto (singular of biscotti) dunked in your morning coffee or tea. So, you simply must give biscotti a try. And if you have been making biscotti for decades – Saluti!

As always, stay safe and stay focused on the well being of others. If you haven’t been vaccinated against covid, please consider the health of those with whom you make contact. You may be extremely healthy, but you can’t tell from just looking at someone whether or not they too share your good fortune. They could have an immune deficient condition that is not apparent. And even if they have been vaccinated, it would still be very unhealthy for them to contract the disease. So, please don’t make this all about you. Because it is not all about you or your personal rights or about your being a faithful member of your chosen political party! Politics has absolutely nothing to do with fighting a disease. Covid-19 has no affiliation with any political party. It has no political agenda. It’s only mission, if you care to define it as a mission, is to attack people’s lungs and possibly cause an overactive immune response which can lead to increased inflammation throughout our bodies. So, getting vaccinated is necessary if we hope to stop the spread of this deadly disease. Getting vaccinated is simply about saving lives! Yours included. Nothing else. Please do your part.

Peace and love to all.

½ c. unsalted butter, room temperature

1 c. granulated sugar

3 lg. eggs, room temp.

1 tsp. vanilla extract

1 tsp. good anise extract

2 tsp. ground anise seed

3 c. unbleached all-purpose flour

1 T. baking powder

½ tsp. kosher salt

1 c. slivered almonds, lightly toasted  

Cream butter and sugar together until light and creamy. Add the eggs, vanilla, anise extract, and ground anise seeds. In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in the slivered almonds.

Using your hands liberally coated with flour, divide the dough into 4 pieces on a floured surface. Pat each piece into a 12×1½-inch rectangle. Place on a large lightly greased baking sheet about 4 inches apart. (Use more than one baking sheet if necessary.) Bake the logs in a pre-heated 350-degree oven for about 20 minutes, or until a light golden brown. Remove from oven.

Cool for 15 minutes. Then cut each roll on a slight diagonal into ¾-inch thick slices. Turn the slices cut side down on the baking sheet. Bake for 10-13 minutes or until each piece is firm and nicely browned. Remove from oven and cool on the baking sheet(s). Cool completely before storing in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly.  

 

PISTACHIO-ORANGE BISCOTTI

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I wish I could say I first tasted biscotti on one of my trips to Italy. But alas, that is not the case. In fact, I don’t believe I ever saw biscotti offered on a menu. Of course, it probably was available, and my eyes just skipped over it because there were so many other choices that I knew I wouldn’t find when I returned home. Like a licorice flavored gelato or bomboloni (a traditional Italian pastry similar to a doughnut and filled with a rich vanilla cream). All I know is that I never actually enjoyed a biscotto (the singular of biscotti) while traveling. But that’s OK, because I so love making these little darlings and filling our very own biscotti jar with one type or another of these beloved biscuits.

Our very own biscotti jar brought home from Italy in our luggage many years ago.

When and by whom I was first introduced to biscotti, I have absolutely no recollection. All I know is that I have been making biscotti for many years. Decades, actually!  

I think one of the main reasons I enjoy baking this very traditional Italian delight is because they are just so stinkin’ easy to build. Plus, this double baked cookie stays fresh much longer than most cookies. And biscotti is dunkable. (And who isn’t into dunking their food?!) In fact, biscotti is designed to be dunked in your favorite beverage. Absolutely perfect dunked in coffee or Vin Santo*, or as Mr. C. recently discovered, a wee dram of really great Scotch. (Our good friend Jim will back Mr. C. up on the joys of dunking biscotti in Scotch!) But if you are the one in a billion who doesn’t like to dunk your food, you can always just gnaw away on a biscotto until only tiny crumbs remain. Your cookie, your choice!

As always, take delight in the food you concoct for yourself and others. Be open to new ingredients and new dishes, but don’t forget about those foods that you and your family love. For most of us, we live to eat. We don’t just eat to live. So, continue to make healthy and nutritious food, but don’t forget about those special once in a while treats either. Now, if you will excuse me, I’m off to build a new comfort food from a recipe I threw together yesterday. Baked Egg Noodles in a Creamy Garlic, Spinach, and Cheese Sauce. Wish me luck!    

Peace and love to all.

2 c. all-purpose flour, fluffed

1½ tsp. baking powder

½ tsp. kosher salt

½ c. (1 stick) unsalted butter, room temperature

¾ c. granulated sugar

zest of 1 lg. orange

1 tsp. vanilla   

2 lg. eggs, room temperature

1 c. raw unsalted pistachios, lightly toasted and coarsely chopped

coarse decorating sugar, opt.

Whisk the flour, baking powder, and salt together in a small mixing bowl.  

Using an electric mixer, beat the butter, granulated sugar, orange zest, and vanilla until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture in 3 batches with the mixer on low speed. Beat just until blended. Stir in the pistachios. Cover the bowl and refrigerate for 60-90 minutes.

On a well-floured surface, using your hands (also well-floured if you know what’s good for you), divide the dough into 4 pieces. Roll each piece into a log 1-inch in diameter. Place at least 3-inches apart on a parchment paper lined baking sheet. Lightly sprinkle with coarse sugar.

Bake in a pre-heated 350-degree oven until light golden, about 20-25 minutes. Remove from oven and allow to cool for 20 minutes. (Keep the oven on go.)  

Place the logs on a cutting board. Using a sharp knife (I use my big old butcher knife, but a serrated knife works well too), cut the logs on a slight diagonal into ¾-inch thick slices. Arrange cut side down back on the baking sheet. Bake until a nice golden brown, about 20 minutes.

Remove from oven and allow to cool right on the baking sheet. Store in an airtight container at room temperature for up to 2 weeks.

*Vin Santo is a late-harvest Italian dessert wine generally produced in Tuscany from white grapes, namely Trebbiano or Malvasia. After picking, the grapes are semi-dried before being pressed and fermented. Then the wines are stored in small barrels for up to 10 years, usually in attics which turn hot and cold with the seasons. There is a wide diversity in Vin Santo styles, from sweet dessert to dry, Sherry-like versions.

      

CREAMY PARMESAN POLENTA

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Sometimes I just get overwhelmed by how delicious a dish can be even if it is super easy to prepare. And this is one of those dishes. This polenta truly could not be easier to build. And the flavor is superb. Perfect as a base for everything from Chicken Cacciatore to Savory Braised Beef Cubes. (Both just happen to be on this site BTW.) And don’t even get me started on how delightful this polenta would be smothered with some kind of creamy Italian shrimp dish! (Now added to my list of recipes to be developed.)

But aside from how great a base this makes for numerous saucy dishes, this polenta is perfectly delightful as a stand-alone side dish. And as we all know, creamy side dishes (think mac and cheese and mashed potatoes) are great favorites of kids. OK, they’re great favorites of adults too. But as adults, we know to eat less of these decadent dishes because of the calory content. So, full disclosure. This is not a low fat, low carb dish. This is a full-on comfort food dish. And at least here at Chez Carr, we only eat comfort food on special occasions. But when we do, whatever we are eating has to be really, really tasty. And this dish fits that description perfectly. So, give this dish a try next time you feel worthy of a reward. Because this is a blue-ribbon winner.

As always, treat yourself to good food every day. It doesn’t have to be a special occasion to fix brownies or rhubarb crisp (recipe on the way) or even something as simple as oven roasted veggies. The food just needs to be well prepared. And well prepared does not mean the food has to be fancy. Well prepared means that you have given complete attention to bring out the best qualities of every ingredient you touch. Even a simple step like chopping up a carrot for soup should be considered important to the final product. Equal size pieces result in all the carrot becoming tender at the same time. And don’t forget presentation. Part of the pleasure of eating a fine dish is the presentation. Doesn’t take but a minute to add a sprinkle of fresh parsley, a bit of paprika, or a smattering of grated cheese as a garnish. But the eye knows when it is missing.

I guess the word that comes to mind most when I think of good cooking is mindfulness. Being conscious or aware when preparing a dish. So, on that happy note – have fun in your kitchen.

Peace and love to all.  

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required. Serve as a base for any saucy meat dish. Or plain. It’s wonderful just plain too!

CHICKEN CACCIATORE WITH PARMESAN POLENTA

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The other day, much to my chagrin, I failed to find my recipe for Chicken Cacciatore on my blog. What!?!? Had it really been over 8 years since I made this delightful chicken dish? (You see, I started this blog in January 2013. And without fail, I always post any recipe worthy of my reader’s discerning palate. So, being reasonably bright, I deduced that I must not have prepared this amazing dish for a very long time.) Well – shame on me! Because there is nothing finer than a good cacciatore. And this recipe produces an outstanding cacciatore if I do say so myself!

This version is based on the recipe I conceived for my 2nd self-published cookbook which came out in 2009. I made a few changes to that recipe to bring the dish more in line with how we eat today. But it is still just a basic recipe for a truly yummy tomato-based chicken stew. I must admit that preparing this dish takes a bit of prep work, but most of the time required from start to finish involves your oven.         

While we were partaking of this dish a few nights ago, we were reacquainted with just how fond we are of this dish. And I realized that very few Italian restaurants feature cacciatore on their menu. And for the life of me, I can’t understand why that is. (Unless they too have forgotten just how wonderful it is.) Perhaps they consider cacciatore a comfort food and choose not to feature it in their upscale Italian dining establishment. But if that is the case, I must ask why that is. Because for me, a succulent piece of meat surrounded by a lovely herby tomato sauce and served over creamy polenta is about as trendy as it gets. And if restaurants still serve lasagna and spaghetti and meatballs, why would they feel that cacciatore wasn’t as appealing? I guess somewhere along the line I must have missed the article that revealed the reasoning. Either that, or I have completely lost touch with my Italian heritage and therefore no longer intuitively understand why certain Italian dishes are no longer popular. (Actually, I have no Italian ancestors, I just wish I did!)

So, for your culinary edification, and with full knowledge that this old gal doesn’t possess even a single Italian gene in her entire body, I offer my take on this centuries old Italian chicken dish. I hope you enjoy this dish as much as we do.   

As always, have fun in your kitchen. Try new dishes, but always keep your old favorites in mind. And don’t hesitate to change your sacred recipes to reflect how your tastes have changed. Or to make the dish healthier or easier to prepare. I mean really, you probably didn’t hesitate when deciding to change your appliances from avocado green to stainless steel. Or replace your old shag rug with hardwood flooring. So, why not bring your favorite recipes into the 21st century too. If I can do it, so can you!

Peace and love to all.

6-8 small boneless, skinless chicken thighs

kosher salt

freshly ground black pepper

3 T. extra virgin olive oil

1 med. white onion, chopped

4 garlic cloves, finely minced

1 red bell pepper, diced

10-12 med. sized button mushrooms, sliced

2 T. chopped fresh parsley

2 T. chopped fresh basil, plus more for garnish

1½ tsp. dried oregano

¼ tsp. dried thyme

1/8 tsp. crushed red pepper flakes

¾ c. dry white wine

1 (28-oz.) can diced or crushed tomatoes with juice

1 T. tomato paste

½ c. chicken broth

3 T. drained capers

grated Parmesan for table, opt.

Season chicken with salt and pepper. Heat the olive oil in a heavy, oven-proof, covered skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the red pepper, mushrooms, parsley, 2 tablespoons of the fresh basil, oregano, thyme, and crushed red pepper flakes. Cook for 5 minutes until vegetables begin to soften.

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, chicken broth, and capers. Taste and adjust seasoning. Return chicken pieces to the skillet.

Cover the skillet and transfer to a pre-heated 350-degree oven. Cook for 50 minutes. Remove the lid and cook for an additional 30 minutes or until the sauce is thickened and the chicken is fork tender.

Remove from oven, sprinkle with remaining basil, and let sit a few minutes before serving. Great served over Parmesan Polenta. (See recipe below)

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the polenta is stirred in and no lumps remain.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

Serve as a base for the Chicken Cacciatore or any saucy meat dish. Or serve it as is. It’s wonderful just plain too!