December 10, 2013

Pecan Butter Balls

by mykitchenmemories

I can remember where I was the first time I bit into one of these buttery, delectable cookies. I was 9 years old, and I was sitting at the kitchen table of my soon to be best friend. It was an afternoon in December, after school, and her mom sat us down with a plate of her newly basked assortment of Christmas cookies. Most of the cookies on the plate looked like what my mom usually made, but I had never seen these little, round sugar coated cookies before. One delicious bite led to another, and I think I impressed them with how many of these cookies I could consume in one sitting. So naturally, they gave me a few to take home to share with my family. I thought about eating them all on the car ride home, but my conscience stopped me. I should share these balls from heaven. I really should. And I did, and my family loved them. My mom asked for the recipe, and so the tradition of the pecan butter ball cookies began. I still make them every year, and the aroma of them baking in the oven, still reminds me of that winter day in December when I was 9. My love for pecan butter balls began on that day, as well as a wonderful, lifelong friendship.

Just one warning, however…..these cookies are the perfect size for popping into your mouth, which makes them an easy target. I keep them in a tin with a tight lid, so there is some level of difficulty to get to them. Honestly, if you keep them on a plate, they will disappear in no time.

RECIPE: makes 2 dozen

1 cup butter

1 tsp. vanilla

2 cups sifted flour

1 cup chopped pecans ( I use a food processor so I have finely chopped pecans as well as some larger pieces)

3 TBSP Confectioners sugar, plus extra to roll the cookies in once they are baked

1. Cream the butter.

2. Mix in the vanilla, flour, pecans and confectioners sugar. Mix well with hands to form a moist dough.

3. Roll into tiny balls and place on cookie sheet.

4. Bake in a 350 degree oven for 20 minutes.

5. Fill a plate with confectioners sugar. Roll the warm (barely cooled at all) cookies in the sugar, coating them on all sides. Then place on parchment paper to cool.

December 2, 2013

Oatmeal Protein Pancakes

by mykitchenmemories

Before I start inundating you with fattening recipes for traditional Christmas treats, I feel compelled to give you one of my favorite “healthy” recipes. Before I start all my holiday baking and cooking, I try to stock my kitchen with the ingredients for some healthy alternatives. I find that if it’s easy for me to reach for something tasty but healthy, I am less inclined to reach for the cookies I just finished baking. I know I’m going to consume lots of sugar this next month, so I feel that every little bit helps. This recipe makes me feel like I’m eating pancakes, but I’m not. Don’t get me wrong, you won’t be able to fool yourself into thinking that you are indulging in fluffy, pancakes, oozing in rich, maple syrup. If only!! But I think you’ll be able to enjoy this as a substitute with much less sugar and carbs, but packed with protein. And you won’t get sick of starting your day with these oatmeal pancakes, as there are many healthy variations you can make.

I was given this recipe many years ago for just this reason. It was Christmas time, and I believe I was heading into a sugar comma, when a friend told me to give this recipe a try. She had a personal trainer at the time who told her to start her day with these pancakes, and he swore it would keep you full of energy, and you would crave less sugar throughout the day. I can’t say that I found that to be true, but I will say that I do love these, and they satisfy my sweet tooth In the mornings (somewhat). Being Italian, both she and I, we of course had to make additions to his recipe. We spent weeks calling each other and boasting about how great these are with yogurt on top…. or yogurt and berries…..or granola…..or with blueberries or bananas in the batter…..or canned pumpkin and pumpkin pie spices in the batter. So the point being, you can make so many healthful additions to this basic recipe, that you shouldn’t get bored with them for the duration of this very difficult, sugary, fattening month of December.

RECIPE: makes 2 pancakes

1/3 cup quick oats

1/4 cup cottage cheese

2 egg whites

1 packet of Truvia ( Stevia), as sweetener if desired

Mix all ingredients together in small bowl. The batter will be thick, so form it into the shape of 2 pancakes in a hot skillet. Cook over medium heat for a few minutes, until they start to firm and get browned underneath. Turn them and cook for several more minutes until desired doneness is achieved.

** I love to top these with vanilla yogurt…..some fruit……some granola, etc. I also sometimes add blueberries or sliced bananas to the batter, or 1/4 cup canned pumpkin and some pumpkin spices. And sometimes I cheat, and use some pure maple syrup. You won’t need as much as you do on regular pancakes, so that makes me feel good, but I’m sure that personal trainer would hate the idea!

November 22, 2013

Sauteed Mushrooms

by mykitchenmemories

Somewhere in the early 1960s, this dish of sautéed mushrooms made it’s way into our Holiday menu. I remember watching my Aunt Mary, in her Bronx kitchen, stirring a huge frypan of this weird looking vegetable and wondering if I would like it. It was Christmas Day, and we already had too much food. Why add something new…….and this of all things?! It was a hit, and now this became a staple for most of our Holiday meals, and even Sunday dinners. It certainly was a welcomed addition to our oftentimes overcooked Sunday roasts (sorry, mom). I was always happy to smell this cooking on the stove.

As a young bride, this was an easy way to impress my guests. At the time (1970s), this was a rather sophisticated side dish for the average American cook, and really made your meal look elegant. The only mushrooms available then were white mushrooms, but now I love mixing it up with shitake, baby bell, oyster, portobello, etc. There are so many types to choose from today.

This dish is still making it to our family table most holiday dinners. We haven’t replaced it with anything fancier. It’s funny how we cling to foods that remind us of us the past. We can’t let go. Something as simple as sautéd mushrooms can remind us of the wonderful holidays past, as we cling to the memories of those who are not with us now. Food can be magical.

RECIPE: 4 to 6 servings

2 to 2 1/2 pounds assorted mushrooms, cleaned and roughly sliced.

1 small onion, finely chopped OR 4 large shallots, finely chopped ( I prefer the shallots now)

3 garlic cloves, finely chopped

2 TBSP butter

3 TBSP olive oil

The juice of one large lemon

1/2 cup dry vermouth

1 cup chopped, fresh flat leaf parsley

2 tsp kosher salt

pepper to taste

1. Melt the butter in the olive oil over medium heat in a Dutch oven or large skillet As soon as butter is melted, add the garlic and shallots, and cook over low heat for 5 minutes, stirring constantly. Do not brown the garlic.

2. Add the mushrooms, salt and pepper. Cook for a few minutes, stirring to coat the mushrooms. Cover and cook on low heat for 5 minutes. Peek often and give a stir. They should be cooking down and releasing their juices.

3. Once they seem tender, add the lemon juice and parsley. Stir well and cook for another 5 minutes.

4. Add the dry vermouth, salt and pepper to taste, if necessary. Let the vermouth evaporate for a few minutes, stirring.

5. Ready to serve.

**NOTE: Cooking time is very dependent on the type of mushrooms you use. Some types take longer, and others turn to mush rather quickly. So you really need to keep an eye on the whole process, especially the first time you make this. It’s also wonderful to have various tastes and textures by mixing the types of mushrooms you use. Some will be softer than others, and this adds a depth to the flavor of the whole dish.

November 15, 2013

Nancy’s Pumpkin Bread

by mykitchenmemories

I look back fondly on the years that I spent at home raising my children and cultivating friendships with other women who were in the same position as I was. There were endless playdates with happy children and their moms. Great friendships were formed, not only among the children, but among the new moms who were looking for an adult connection of some sort. Raising children can sometimes be lonely, but once you have established a bond with another mother, life becomes so much easier. I had such a bond with several women, and yes indeed, it made my life so much better. One of the things I remember most about these times, was the constant circulation of recipes. “Try this, you’ll love it,” was what we said as we shared our favorite recipes. I seem to remember that breads and muffins were the recipes that continually circulated amongst us. I think we felt that we were making healthier treats for our children rather than baking cookies. Whatever the reason, I was then, and still am now, a lover of breads and muffins. I have to believe that I have at least 20 plus recipes for all sorts of breads and muffins from my friend Nancy. She was forever trying a new bran muffin recipe or something just as yummy, and I loved giving each new recipe a try. This recipe for pumpkin bread is my favorite of hers (but there are some great bran muffin/bread recipes that I promise to share soon). It is wonderful as a breakfast bread, and is also wonderful served alongside an autumn soup. With cream cheese or plain, this bread is just delicious. It is a great accompaniment to Thanksgiving dinner.

I always get a cozy feeling when I make this bread. The aroma takes me back. I remember children laughing and playing, and I remember how wonderful it was to have the time to sit back and enjoy friendships with other women raising children. Those were happy times. I remember it well.

RECIPE:

2 cups sifted flour

2 tsp. baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg, I love to use freshly grated

1 cup canned pumpkin

1 cup sugar

1/2 cup milk

2 eggs

1/4 cup softened butter

1 cup chopped nuts

1. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.

2. Combine pumpkin, sugar, milk and eggs in separate bowl. Mix well.

3. Add dry ingredients and butter. Mix until well blended. Stir in nuts.

4. Put in a greased and floured loaf pan. Bake at 350 degrees for 45 to 50 minutes. Test with a toothpick to make sure it is cooked through.

November 10, 2013

Pumpkin Tortelloni with Autumn Vegetables

by mykitchenmemories

I’m not sure if I should categorize this dish as a soup or as a pasta, but either way, it’s a winner. This dish saved our family Thanksgiving many years ago. For the first 25 or so years of my life, we began our Thanksgiving feast as all traditional, old fashioned Italian families do, with Lasagna or “Little Nonni’s Baked Spaghetti (recipe can be found on the blog). It was always a gastronomic challenge to eat a turkey dinner with all the trimmings after that, but we did. Once my grandparents were no longer able to join us on Thanksgiving, my mother lightened up the first course considerably. It still had to be pasta, but at least it was less filling. She would make a delicious chicken broth and then add tortellini to it for a delicious tortellini en brodo, and this became our new family tradition. I hate to say this, but this got real boring, real fast….at least for me. Every once in a while, my sister would bring pumpkin tortellini from New York City (not easy to find anywhere else many years ago), and I was thankful (no pun intended) for the change. But then one Thanksgiving, a welcomed change occurred. My sister made this delicious soup of vegetables and pumpkin tortelloni that just screamed “Thanksgiving first course!” My prayers were answered. I was ecstatic. No more tortellini en brodo!. This could be our new Thanksgiving first course!! And it was for a few wonderful years, but somehow, we reverted back to tortellini en brodo. While everyone looks forward to it, I still am bored with it. But I look on the bright side……I just eat a small bowl, and then there is plenty of room for the big meal.

Whether you try this as a first course on Thanksgiving or any other day, or you serve it as a meal, which I do often, I think you will enjoy it. As you will see from the recipe, it doesn’t call for much broth. I think it was intended to be more of a pasta dish. I add a lot more broth and make it more of a soup. Give it a try both ways and decide for yourself which way you prefer. Also try various pumpkin filled pastas. I love them all…tortelloni, torteliini and tiny ravioli stuffed with a delicious pumpkin filling. There is a lot of room for personalization with this recipe. It’s fun to play around with it and make it to your own taste. Have some fun with it, and enjoy!

*Special Notes.

1. This recipe says it serves 10, which would be true if you are serving it as a first course and don’t want any leftovers, which, believe me, you do.

2. It’s hard to say how many pounds of pasta is needed, as it depends on the the shape and size of the pumpkin-filled pasta you choose. If you are using tortelloni, you’ll want to have 4 or 5 per person. With tortellini, you’ll want more since they are smaller. And the ravioli depends on the size.

RECIPE:

4 carrots, cut crosswise into 1/4 inch slices

1 pound brocoli, the stems removed and the flowerets cut into 1/2/ inch pieces, about 4 cups.

3 TBSP unsalted butter

2/3 cup olive oil

3 cups chicken broth, but add more for a soupier dish.

1/2 pound green beans, trimmed and cut diagonally into 1/2 inch pieces

1/2 pound (about 6) plum tomatoes, halved and seeded and cut into 1/2 inch lengths. I prefer Italian canned tomatoes (6), cut or squished.

1/2 cup solid packed canned pumpkin

approximately 1/3 cup freshly grated parmesan cheese

1. In a large pot combine the carrots, broccoli, green beans, butter, olive oil and broth. Bring it to a boil and simmer the mixture, covered for 3 minutes until the vegetables are barely tender.

2. Stir in the tomatoes, pumpkin, salt and pepper to taste. Return to a simmer, and cook for 7 minutes, or until the vegetables are tender.

3. While the vegetables are cooking, in a large pot of salted water, cook the tortellini (or pasta of choice) until al dente, and then remove from the heat.

4. Using a slotted spoon, transfer 4 or 5 tortelloni into each dish, and then spoon the vegetables and broth over them. Sprinkle each serving with some of the parmesan cheese.

November 3, 2013

Marcella Hazan’s Veal Scaloppine with Tomatoes

by mykitchenmemories

Ever since Marcella Hazan died in late September, I’ve been wanting to post my favorite recipe of her’s, but it wasn’t easy to pick. My sister gave me her first cookbook, “The Classic Italian Cookbook” in 1980, and I think I spent the next 5 years making almost every recipe in it. Her recipes are easy, and they are authentic Italian cooking. Her cookbooks are credited with introducing the world to the techniques of Italian cooking. She was a pioneer in this field. So many of her recipes were dishes that my mother and grandmothers made, but had never written down. It was so nice to now have exact measurements and instructions for simple dishes like “breaded veal cutlets, Milan style,” or ‘veal Marsala.” So how was I going to pick a recipe to share with you? Well, I went through the book carefully, which in and of itself brought back so many memories, and decided to pick the recipe that was the most stained, therefore, the most used. The winner was “Veal Scaloppine with Tomatoes.” My mom made veal in so many different ways, many of which are in this cookbook. Veal was not as expensive as it is now, so it was a dinner regular in our house. My mom’s veal parmesan was always a favorite of mine (I will be posting that recipe in the near future), but I find this recipe to be a lighter version of that since there is no frying or cheese. The tomatoes and capers give the veal a wonderful flavor.

I’ve changed the recipe a bit over the years, and so did she. She made some alterations to her original recipe in her 1992 cookbook, “Essentials of Classic Italian Cooking.” The change is ever so slight, and that’s what I’ll be sharing here with you. These two cookbooks are great additions to any collection. I’m so happy I have them. My only regret is that I never attended one of her cooking classes or demonstrations over the years and had them signed. She did so much for Italian cuisine, and Italian home cooking.

For a real treat, read her memoir, “Armacord.” You will be amazed at her story of how her life’s circumstances brought her from a childhood in a small town in Emiglia Romagna, Italy, to becoming the world’s “godmother” of Italian cooking.

RECIPE: 4 servings

1 pound veal scaloppine, very thinly sliced and pounded flat

2 1/2 TBSP. olive oil

3 cloves garlic, peeled and smashed or halved

3/4 cup flour, spread on a dinner plate or waxed paper

salt

freshly ground black pepper

1/3 cup dry white wine

2/3 cup canned imported Italian peeled, plum tomatoes, chopped with their juice

1 TBSP butter

1 tsp. dried oregano

2 TBSP capers, rinsed well

1. Put the oil and garlic in a skillet, turn on the heat to medium, and cook the garlic until it becomes a light nut brown. Remove it from the pan and discard it.

2. Turn up the heat to medium high. Dredge the scaloppine in flour, by dipping both sides in the flour and shaking off the excess. Saute the veal very rapidly on both sides in the hot oil. Do not overcook. It is sufficient to brown them lightly, which should take a minute or so on each side. Never dip the scaloppine in the flour until you are ready to cook them or it will not brown properly. (Marcella’s cookbooks taught me this……and it is absolutely correct!).

3. Transfer the scaloppine to a warm platter and season with salt and pepper.

4. Over medium-high heat, add the wine, and while the wine simmers, use a wooden spoon to loosen all cooking residues on the bottom and sides of the pan. Add the chopped tomatoes with their juice, stirring to coat well. Then add the butter and any juices that the scaloppine may have shed on the platter. Stir and adjust heat to cook at a steady, but gentle simmer.

5. In 15 or 20 minutes, when the fat floats free of the tomatoes, add the oregano and capers and stir thoroughly. Return the scaloppine to the pan and turn them once or twice in the tomato sauce for about a minute until they are warm again.

6. Turn out the entire contents of the pan onto a warm platter and serve at once.

** Marcella recommends that you serve this with a sautéed green vegetable…….and I always do!

October 25, 2013

Pavlova (Meringue and Fruit)

by mykitchenmemories

I generally make Pavlova in the summer when I can use local, fresh fruit, but I tend to feel the need for this “slice of summer” all year round. Just when you think you can’t eat another piece of apple pie or apple crisp (do check out my recipe for this), pavlova saves the day. It is light , sweet, and bursting with fruit flavors of your choice. I’ve made it using almost every fruit imaginable, but I seem to always come back to using berries. You can also add some cocoa and turn this into a chocolate meringue. Raspberries and cream on top of the chocolate meringue is just heavenly. I love the versatility of this dessert, especially since I have been making it for 25 plus years.

25 years ago, my baking capabilities consisted of cookies, breads and muffins. I always kept it simple. Attempting to make a dessert I had never even heard of, was a bit challenging. In February of 1981, I saw this picture and recipe for pavlova in “Family Circle Magazine” ( did I really read that magazine?!), and I tore it out in hopes that I would get up the courage to give it a try. The opportunity presented itself a few months later when we were having some friends over for dinner. As I have mentioned before, the early 80s was a time for “at home” entertaining as we, and our circle of friends, all had children and were “house poor.” Going out to dinner was expensive, especially when you added in the cost of the baby-sitter. Entertaining was a bit more formal then. It was a thrill to take out the “good china, crystal and silverware that you had received as wedding gifts. We did entertain casually as well, but this pavlova required some fanfare. So out came the fancy stuff in the hope that I could pull off this elegant dessert. Now I tend to serve it at our summertime barbecues. Times change.

Over the years, I lost the original recipe for this, and only have the picture from “Family Circle Magazine.” I used to duplicate this picture exactly until I got up the nerve, many years later, to try different fruits. Oh yes, you could say I didn’t have a lot of baking confidence back then. I found another recipe for the meringue and then just started to use my imagination and try other fruits. I will give you the basic recipe for pavlova, and then I will give you some of my fruit suggestions. I encourage you to use the fruit you love best ( but definitely not apples or pears or anything that crunchy). Serve it on a fancy cake plate or plop it on a paper plate. Either way, it can’t miss.

RECIPE:

7 large egg whites, at room temperature ( a tip my mother taught me)

1/8 tsp. salt

1 1/4 cups granulated sugar

1 TBSP cornstarch

1 1/4 TBSP distilled white vinegar

(** add 1/2 cup cocoa, sifted for chocolate meringue)

1 1/2 cups heavy cream

1 tsp vanilla

2 TBSP fresh lime juice*

3 TBSP granulated sugar*

Fruit of choice:

1. Mixture of berries… raspberries (red and yellow), blueberries, blackberries and sliced strawberries.

2. Sliced kiwi, sliced strawberries, canned mandarin oranges, sliced banana.

3. If using a chocolate meringue, I use only red raspberries and then shave dark chocolate on top.

To make meringue:

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

2. Beat the egg whites in a metal bowl with salt in a standing electric mixture until they hold soft peaks. Beat in the granulated sugar and continue beating until mixture holds stiff, glossy peaks. Beat in the cornstarch and then the vinegar.

3. Spoon the egg whites onto the parchment paper in a circle measuring approximately 9 inches round. Use the back of a spoon to smooth the top and the sides. I like to make the sides a little higher so you can fill up the middle with the whip cream.

4. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees. Bake until the meringue has puffed up and cracked on the top and is lightly browned browned, about 45 minutes more. Turn off the oven, prop the oven door open and let the Pavlova cool in the oven for least 30 minutes more. Then transfer to plate to cool completely. * Don’t cool completely on the parchment paper, or it may stick.

Assembling the Pavlova:

1. If using berries only, toss with the lime juice and sugar and let sit for 10 minutes. This is optional.

2. Beat cream with vanilla and 1 TBSP granulated sugar until nicely whipped.

3. Mound the whipped cream all over the top of the meringue. Top with the berries, or fruit selection of your choice.

4. To serve, slice into wedges, using a serrate knife.

October 18, 2013

Pumpkin Oatmeal Cookies

by mykitchenmemories

When October arrives, and Halloween is everywhere, I start to dream about these pumpkin cookies and look for any excuse to make them. I’ve been making them at this time of year for 25 plus years. And I only make them at this time of year because I cannot control myself. They are just that delicious! In 1986, I was teaching nursery school, and I was always looking for something easy to bake with the children, so they could participate in the process in some manner. I had a wonderful teachers’ aide at the time, and she brought in this recipe that she had found in a magazine advertising Libby’s canned pumpkin. The fact that two of the ingredients were pumpkin and oats made it seem somewhat healthy. The kids loved the cookies, and we sent everyone home with some to share with their family. Every mom asked for the recipe. I came home and made them for my children and they have been a big hit in our family ever since. My grown children look for these cookies every fall. I just have to oblige!

You can make this recipe as simple as you want, or you can shape them into pumpkins and decorate them with candy and icing. Over the years, as my children got older, I got lazier and lazier, and just plopped the batter on a cookie sheet. But now that there are grandchildren, I’ve gotten a little fancier. I usually make half the batter as plain cookies, and then simply decorate the pumpkin shaped cookies with chocolate chips to form a face like a jack-o-lantern. I’m sure you can come up with many ways to decorate these cookies and make them into a great Halloween treat. But honestly, they don’t need a thing to be absolutely scrumptious!

RECIPE: makes about 20 cookies

2 cups flour

1 cup quick or old fashioned oats, uncooked. I’ve always used quick oats

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 cup butter, softened

1 cup firmly packed brown sugar

1 cup granulated sugar

1 egg, slightly beaten

1 tsp vanilla extract

1 cup Libby’s solid packed pumpkin

1 cup semi-sweet real chocolate morsels

For decorating: more chocolate chips, icing, candy, raisons, peanut butter, etc.

1. Preheat over to 350 degrees

2. Combine flour, oats, baking soda, cinnamon and salt in a bowl.

3. Cream butter. Gradually add sugars, beating until light and fluffy.

4. Add egg and vanilla and mix well.

5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.

6. Stir in chocolate morsels.

7. For each cookie, drip approximately 1/4 cup cookie dough onto a lightly greased cookie sheet. I use a heaping tablespoonful, but you can make these whatever size you like. Spread into a pumpkin shape using a small metal spatula or back or a spoon. Add a bit more dough to form a stem.

8. Bake for 20 to 25 minutes, until cookies are firm and lightly browned.

9. Remove from cookie sheets and cool on racks.

10. Once cool, decorate using candies, icing or what ever you like.

October 11, 2013

Spaghetti with Zucchini

by mykitchenmemories

I’m not sure if this was true of all Italian families, but when I was young, my mother had a routine for what she made for dinner each night of the week. As a mater of fact, this was true of all my relatives as well. For instance, if I ate at a cousin’s house on a Tuesday night, I knew it would be pasta with vegetables of some sort. Sunday was red sauce and meat (I know you already know this about me); Monday was soup (not usually in my house, however) or greens of some type with beans; Tuesday was pasta with a vegetable; Wednesday was meat or chicken; Thursday was pasta again; Friday was fish or if we were lucky, homemade pizza; and Saturday was a real treat of pizza from a pizzeria or White Castle hamburgers because my parents always went out to dinner on Saturday nights. As I got older, and our family became a bit more “Americanized,” this changed a bit, but it never deviated radically. It was never boring in my house. My mother’s repertoire was quite vast. I’m sure you all know that there are thousands of ways to prepare pasta, and my mother loved to try new recipes for chicken and meat all the time. But there was something reassuring in knowing what you might expect for dinner each night. We all had our favorites, and we all didn’t like some things, but what was on the table was what you ate for dinner. An exemption or two was made for my brother now and then ( you do know that Italian mothers spoil their sons, right??) ) as he was the pickiest eater in the family.

This dish of spaghetti with zucchini was definitely one of my favorites. It showed up often in my mother’s selection of “during the week” pasta recipes, so I was happy. If it didn’t, I knew I could invite myself to my Aunt Rose’s house on a Tuesday or Thursday, and sure enough she would probably be serving this. In the very economically lean years of my first marriage, I made this at least once a week. I think that I perhaps I over-did it, and so I put this recipe to rest for many years. But once I brought it out of the archives again, I have been making it a lot. It couldn’t be easier, and it is so light and delicious. I hope you’ll give it a try, and it doesn’t have to be on a Tuesday or Thursday. It’s delicious any day of the week!

And as an added bonus, the zucchini alone is delicious as a side dish, alongside any meat or fish. AND I always take out a little bit to put in my scrambled eggs the next morning. Yummy!!

RECIPE:

4-6 medium sized zucchini (I like to mix the yellow and green squash, but all green works well also). About 2 lbs.

2 TBSP butter

1/4 cup olive oil

1/2 cup grated Italian cheese, either Parmigiano or Pecorino.

1 1/2 tsp. salt

1 pound of spaghetti

Lots of freshly ground pepper to taste

1. Wash and cut the zucchini into roughly half inch pieces. I generally cut the zucchini in quarters lengthwise and then slice.

2. Put the butter and olive oil in a large pot or dutch oven, and heat so the butter melts. Add the zucchini, and salt and cover.

3. Cook on a low heat for approximately 15 minutes or until tender, stirring occasionally to make sure there is enough liquid in the pot.

4. Add half the grated cheese and cover again and cook on low for 3 to 5 minutes.

5. When done, turn off the heat and add the rest of the cheese. Add lots of freshly ground pepper. Give a good stir.

6. Meanwhile, cook the spaghetti in a large pot of salted water. Drain.

7. Put the spaghetti in a large bowl. *Sometimes I toss the pasta with a little olive oil first. Top with the zucchini and mix well. Add a little more cheese and serve. If you are a cheese lover like I am, you may want a little more grated cheese.

October 4, 2013

The Legend of Savoy Cabbage

by mykitchenmemories

Well, it really isn’t a legend, but it is a cute family story. When my mom was pregnant with me, she craved savoy cabbage, cooked in garlic and oil and grated parmesan cheese (only an Italian pregnant woman could crave such a thing, but none the less it was so). Her mom would cook pots of it for her so she could indulge her in this craving. As a young child, I loved savoy cabbage cooked in this manner. It’s really not a vegetable that most children would like, but to me it was as good as ice cream! Then when I was pregnant with my daughter, I craved this and ate it by the bowlfuls. My mom would make me pots of it during these nine months, and I eventually learned to how make it myself. As a young child, my daughter loved savoy cabbage, and guess what she craved when she was pregnant? Yes, I brought pots of this to her since I knew the desperate need to consume this when pregnant! Coincidence? Perhaps. But I do love stories like this. Anyway, we think the cycle is broken. My daughter had a son and he doesn’t like any vegetable, let alone savoy cabbage. But he’s only 7 years old and may still develop a taste for it. I’m hoping.

So pregnant or not, I think you will enjoy this delicious and easy way to prepare savoy cabbage. There is a sweetness to savoy cabbage that regular cabbage does not have. Even though I eat it by the bowlfuls, I recommend that you try it as a side dish first.

RECIPE:

1 large head of savoy cabbage

3 cloves garlic, sliced thickly

1/4 cup olive oil

2 teaspoons of salt (may need more)

2 cups boiling water

1/2 cup grated parmesan cheese (plus extra for serving)

1. Shred the savoy cabbage roughly into thin strips. Wash.

2. Heat the oil in a large pot or Dutch oven. Saute the garlic in the oil until very lightly browned, being careful not to burn.

3. Turn off the heat and let the oil cool for a minute before adding the washed cabbage and the boiling water.

4. Stir in the salt. Cover and bring to a boil.

5. Lower the heat a bit to a rapid simmer and cook for approximately 45 minutes, stirring occasionally. You want the water to slowly evaporate, but not fully. You want the cabbage to remain moist. Add more boiling water if necessary.

6. When tender (about 45 minutes, but make sure it is tender), add 1/4 cup of grated cheese. Stir and cover again for 5 minutes. Add another 1/4 cup cheese and cover for another 5 minutes. Uncover and cook for another minute or two. Taste for seasonings.

7. Sprinkle a little more cheese onto the cabbage before serving.