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Bourbon Shrimp Scampi

This recipe is a quick one. It is so quick, in fact, that I prepare the whole dish from scratch in the 6-minute cooking segment video! Still think you don’t have time to cook?

I will admit that I am a snob when it comes to shrimp—I have been spoiled by living so close to the Gulf. Gulf shrimp are sweet, salty and, when not overcooked, deliciously tender. For my money, you should always buy fresh local shrimp if it is available where you live. Now, I understand everyone in the US doesn’t live near a coast. That’s cool. I am just a big believer in “buy local and buy fresh.” If you have a choice between American Wild Caught Shrimp and shrimp from overseas—my money is on the American Wild Caught. Obviously, if you live in South Dakota, you’ll be buying frozen shrimp and, again, in that case, always look for the shrimp from the closest coast.

The “skinny” on shrimp:

~Storing fresh shrimp until ready for use~ any good fishmonger will place your fresh shrimp into a plastic bag and tie it closed. If you are not cooking them immediately, which most of us don’t, tell your fishmonger and they’ll place the bagged shrimp into a another ice-filled bag. If traveling, place this bag on ice in a cooler. You want to keep the shrimp as cold as possible without freezing. Once home, place the iced shrimp bag into the fridge. Your iced shrimp should last a day or two at the most. If you are planning on shrimp for Friday, it is best to purchase Friday or Thursday … but really no earlier.

~Don’t over cook your shrimp~ Shrimp cook really quickly and if you overcook them, they become tough and “rubbery.” Cooking until the bottom side is just pink and then turning them over will help to keep them tender. Once the shrimp turn pink and are no longer “translucent” on the second side, they are done. 

~Keep the tails on~ cooking the shrimp in their shells or peeled with the tail still left intact, will add extra flavor to the sauce and will help keep the shrimp moist. PLUS, you can use the tail to grab and pick up the shrimp. Down South, shrimp are finger food! Often times in Italy, small peeled shrimp are used in a recipe, while 2 or 3 large shrimp, heads and all, are used as a garnish on top.

~Using frozen shrimp~ there are several ways to defrost shrimp. You may 1) place them, frozen, in a bowl, cover it and place in the fridge to defrost overnight; 2) for a quicker defrost time: place the frozen shrimp in a resealable zip-top bag, removing any excess air, and place the bag into a large bowl of cold water. It should defrost the shrimp in about an hour; 3) NEVER defrost shrimp in a microwave or at room temperature just laying out. In a microwave, they will begin to cook before they are fully defrosted (you’ll get tough, rubbery shrimp) and on the counter at room temperature, you are just inviting food-spoiling bacteria to your party—not good!

 I hope you’ll give this recipe a try and, I have included the Italian “Scampi” version with white wine. And, as mentioned in the video, if you want to take this dish “south of the border,” replace the bourbon with an equal amount of your favorite tequila ~ olé!

Buon Appetito~

Mark

Bourbon Shrimp Scampi

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

3 large cloves garlic, minced

1 teaspoon red pepper flakes

1 to 1 1/2 pounds extra large (26/30 count) shrimp, peeled and deveined with tails left on.

Zest and juice of 1 lemon

1 teaspoon Kosher or sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup Bourbon whiskey [1/2 cup white wine may be substituted for an “Italian twist.” If using, see special cooking instructions.]

1/4 cup freshly chopped flat-leaf parsley

Slices of artisan bread for dipping

In a large skillet over medium-high heat, add the butter and olive oil. Once melted, stir until well combined. Cook until the foam subsides and the butter starts to slightly brown. Stir in the garlic and red pepper flakes, quickly cooking for 30 seconds. Add the shrimp, making sure they form a single layer in the bottom of the skillet. Sauté for 1 to 2 minutes until the bottom side turns pink. [*From here, follow the “Italian twist” instructions if cooking with white wine.]

Turn the shrimp over, add the lemon zest, juice, salt and pepper, stirring to combine well. Pull the skillet off the heat, pour in the bourbon, returning the skillet to the heat, tilting the pan away from you to ignite the bourbon, if cooking over a gas flame. If using electric, return the skillet to the burner and carefully ignite the bourbon with a match. Once the flames have subsided, add the parsley. Quickly stir until combined and cook for a quick minute. Remove from heat, place the shrimp on a platter and pour any pan drippings/sauce over. Serve immediately with crusty artisan bread. Serves 4 to 6.

[*Italian twist instructions: Sauté for 1 to 2 minutes, turning over when the shrimp have turned pink on each side. (Do not overcook the shrimp at this step.) Remove the shrimp to a bowl and set aside.

To the sauce in the skillet, add the lemon zest and juice, salt and pepper, stirring to combine well. Add the wine and cook until reduced by half, 2 to 3 minutes.

Return the shrimp to the pan and add the parsley. Quickly stir until combined and cook for another minute. Remove from heat, place the shrimp on a platter and pour the sauce over. Serve immediately with crusty artisan bread for “sopping” up the sauce.

**Click HERE to see me prepare the Italian version on the Today Show with Kathie Lee & Hoda!]

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Technically, it is Spring; however, with all the warm weather we are having down here in the South ~ it sure feels like Summer!

And with warm weather comes the natural desire to keep the kitchen cool and break out the Weber on the patio. I was reminded while in Italy last week, that lettuce isn’t only the cold, crisp dish we Americans tend to serve alongside our entree. In Italy, lettuce is also sauteed, boiled, or grilled. Yes ~ grilled.

Here is my version of “Grilled Romaine hearts with Gorgonzola” dressing ~ a combination of Gorgonzola, yogurt, fresh garden basil and toasted pecans comes together to make sure this recipe will be easy to make at the beach, lake, family picnic or anywhere else you find yourself with the grill fired up this summer.

And if you are a little short on charcoal or the heat outside is just too much to take, no worries! This recipe can be quickly prepared stovetop with a grill pan—as in the cooking video.

Here is an early taste of summer in the middle of “Spring!”

Buon Appetito~

Mark

Grilled Romaine Hearts with Gorgonzola, Yogurt & Pecans

For the dressing:

3 ounces (3/4 cup) crumbled Gorgonzola cheese

1/2 cup plain, non-fat yogurt

3 tablespoons chopped fresh basil leaves

1/4 teaspoon Kosher salt

1/8 teaspoon freshly ground black pepper

In a small bowl, using a fork, mash together the Gorgonzola and yogurt until a creamy, but still lumpy, dressing is formed. Stir in the basil, salt and pepper until well mixed. Store in an airtight container in the refrigerator. Makes approximately 3/4 cup dressing.

For the Romaine:

6 Romaine hearts

1/2 to 3/4 cup extra virgin olive oil

Kosher salt

Freshly cracked pepper

For garnish:

1/2 cup Fancy Pecan halves, toasted, then roughly chopped

Remove any bruised or wilted outside leaves of the Romaine hearts. Cut each heart lengthwise in half from the tip through the core, making sure to leave the core attached – the core holds the leaves of each half together. Place the heart halves into a large bowl of water, plunging up and down several times to rinse off the hearts. Dry the hearts completely with a kitchen towel or paper towels and place on a platter. Lightly brush the outside and cut side of each Romaine heart with oil and season with salt and pepper.

Heat a grill pan over medium-high heat or heat an outdoor grill. When hot, place the seasoned hearts on the grill, in batches if necessary, and grill until the outer leaves start to wilt and get grill marks on them.  Using tongs, turn the hearts over as they cook to grill both sides of the hearts. The hearts will grill relatively quickly depending on the heat of the grill, so keep an eye on them to prevent burning.

Place the grilled hearts on a platter, cut-side up, drizzling the dressing over the hearts. Garnish the dressed hearts with chopped pecans. Serve while the hearts are still warm from the grill or at room temperature.

Serves 6 as an entrée-sized salad, 12 as a side salad.

Rome Day 3

Ciao~

I must admit, for all of my determination to do a post every day while in Rome, I have been outdone by the lack of internet access and TIME. Trying to write a post after spending all day, and night, out enjoying Roman life has certainly hindered my good intentions. BUT, I am now back in Rome after spending 4 days out in the country, so I will now backtrack to bring everyone up to speed, hopefully, day by day!

After spending a wonderful day yesterday, Saturday, shopping the market with Viviana, today is now the time to cook our purchases! Viviana arrived around 12:00n and we started the cooking lesson ~ she, la professoressa, and me, il suo studente! We were aiming for lunch around 1:30p, the standard time for lunch in Italy.

Our lesson started with a dish of endive and anchovies (the Italian word for “anchovies” is “acciughe,” but the Roman word for “anchovies” is “alici”—pronounced “ah-LEE-she” in Roman accent or “ah-LEE-chee” in a standard Italian accent. Fun, huh?!) This is an ancient Jewish dish she learned from friends that lived in the Jewish ghetto, neighborhood, of Rome.

The dish starts with curly endive, which the Italians call "indivia." Washed, with the thicker stems ends broken off, it should be patted dry with paper towels.

Olive oli was drizzled into the bottom of a baking dish before the indivia was added.

The dried indivia was then topped with diced capers, dark Italian olives, minced garlic, ground black pepper and a drizzle of olive oil.

Here are the cleaned anchovies, "alici," that we purchased from the market yesterday.

The alici were then placed on top of the indivia and seasoned again with the capers, olives, oil, pepper and garlic. The layers were repeated: indivia, alici, seasoning, indivia, alici, seasoning, until the baking dish was full.

Adding the last of the capers and olives.

Adding the final layer of indivia before a final drizzle of oil and then into the oven.

Baked in a 350-degree oven for about 40 minutes, until the anchovies were cooked and the indivia had wilted.

While the Alici and Indivia baked, Viviana started the risotto by chopping Treviso radicchio, the oblong variety.

The radicchio was sauteed in olive oil until nicely wilted.

Rice, "riso," was added to the radicchio. If making this at home, you should use a rice specifically for risotto: Superfino, Arborio, Carnaroli (my favorite), Vialone Nano (Nonna's favorite), and there are many others. Viviana used a "parboiled" Superfino … I'm not sure we have that particular kind readily available in most US markets.

Hot water was added to the riso/radicchio mixture and it was allowed to cook until the water was absorbed, stirring occasionally.

When the risotto was almost done, meaning the rice kernels were almost tender, Gorgonzola cheese was added. Viviana used "piccante" Gorgonzola instead of "Dolce" or "sweet" Gorgonzola. "Piccante" Gorgonzola has more of a "bite" to it. Don't think of "piccante" as "hot," think of it as "sharp."

While the risotto was cooking, we made a salad dressing of Olive oil, garlic, anchovies and ground pepper to dress the puntarelle ~a "green" very particular to Rome. In some ways, it reminds me of celery, "crunchy," but to say that is the flavor, too, would be misleading. If you are ever in Rome, I suggest you order "Puntarelle" if you see it on a menu. If you like Caesar salad, you will adore "Puntarelle."

Here is the dressed "Punatrelle" salad.

Viviana is vegetarian, so our lunch was going to be on the “green” side of the menu—which I enjoy. A meal does not always have to be “meat and potatoes,” as I was raised in the Midwest. Here we started with the “Radicchio & Gorgonzola Risotto”—in Italy, pasta or risotto is always the first course. That was followed by the “Baked Anchovies and Indivia” as the “Meat/Fish” coarse. The salad course usually follows next, so the “Puntarelle” was served.

And for dessert ~ Viviana made 2 “ice creams” at her home before coming over to teach me how to prepare lunch. Sorry, but there are no pictures of her using her Mickey Mouse ice cream maker—I really wish I could have seen that! She insisted that they were not gelati, because she had used cream and not milk to make them.

On the left, strawberry (fragola) and on the right, lemon/pine nut/basil!

The strawberry was made with fresh berries and for the lemon, Viviana used lemon peel, pine nuts and chopped basil. Basil and mint are related in the same herb family, so the next time you think of adding mint to fresh berries, might I suggest using basil instead. It is a wonderful flavor to use in something sweet!

Our lunch went on and on … wine, conversation, more wine, more conversation! It was a wonderful afternoon of food and "family" gathered around the table.

Later in the evening we went to a concert at the Episcopal church here in Rome: Saint Paul’s Within the Walls.

Saint Paul's Within the Walls, Rome, Italy

It is a beautiful church and they were hosting a Mozart and Beethoven concert.

Here is the program from the concert.

The orchestra was absolutely flawless and I must say that the Beethoven was truly incredible. Churches used to be the concert halls of the community and I can see why—the sound inside a church is fantastic. I highly recommend you check out Nova Amadeus if you happen to be in Rome. They are worth hearing!

This was my Sunday—great home cooking, wonderful conversation around the table and an evening symphonic concert in an historic church in Rome. I suggest the next time you go on a vacation, you try to live a little like the locals do … shop the markets, cook at “home” and take in some of the local music scene. I think you’ll find your life as enriched, if not more, by those experiences than by standing in line to see the usual tourist sights.

Buon Appetito~

Mark

Some of the beautifully colored wall mosaics inside Saint Paul's Within the Walls, Rome.

The Saturday morning market at Il Campo dei Fiori

Saturday is market day in Rome and most tourists have heard about the famous market in Campo dei Fiori. It is nice, but one of the oldest in Rome is the market in Testaccio—a working class neighborhood down from the Aventine Hill and across the Tiber from Trastevere.

The Testaccio market is housed in a building as opposed to being under tents in a piazza. It’s a good thing too, because it is raining harder than it was yesterday. We met our Roman friend Viviana just outside the market—I was ready to shop, but she wanted un caffè first. On this rainy and chilly morning, it was a great idea!

Warmed from our cappuccini (that’s plural for more than one cappuccino), we made our way into the market. Our shopping trip had purpose, Viviana is coming over Sunday to cook with me. She is going to show me a couple of very Roman dishes, one in particular, an old Jewish ghetto recipe that she learned from friends—fresh anchovies cooked with “shoestring” endive or indivia, as she called it. Plus, she is going to show me how to make a Puntarelle salad, something that will be impossible when I am back home.

The Testaccio market offers a lot—vegetables, meats, fish, cheese, bread, plus non-food items like shoes and purses. We headed into the market to find indivia, radicchio, acciughe and puntarelle.

One of the many butcher shops—macelleria. Notice the hanging lamb!

One of the many fruit and vegetable vendors

The triangular Roman Broccoli, which is really in the cauliflower family.

A pile of artichokes — bellissimi!

Puntarelle ~ already cleaned and ready to go. It has a most particular flavor—reminiscent of celery, but not exactly. Really wonderful to eat!

One of the many vegetable vendors

Radicchio—the round, like we have in America and "Treviso"—the oblong-shaped, which is difficult to find in American markets. The green below it is a wonderful "lettuce" or "green" that could be used for a salad.

Porchetta ~ a pork roast studded with garlic and herbs. Really good!

At the sausage and prepared meat vendors—salumeria, they had stuffed "capicola" into the shape of a pig. Hey, it's a meat shop!

One of the seafood vendors~and the lobsters were still moving!

We found our "acciughe"—anchovies. Here they are fresh and, most importantly, cleaned!

From the market we headed out to “Gatti”—a fresh pasta shop in Testaccio, where we purchased some fresh tortellini. I’ll be cooking those on Monday…that photo will be coming.

We crossed over into Trastevere to look for a place to eat lunch. It was around 12:30p, but most Italian restaurants, especially those that don’t cater to tourists, don’t open for lunch until 1:00-1:30p. We found our way into a bar and had an “aperitivo” first. I ordered an “Aperol”—an orange based liqueur, slightly bitter, that is classically served straight up over ice. Of course, you can get it as a “spritz”—a shot of soda water. Cocktails before lunch—how civilized!

A couple of cocktails later we found our way into Hosteria da Corrado, a simple restaurant where, once again, no menus and the waiter told you of the three or four selections for each course.

Mushroom ravioli in a white sauce—we had our choice of fillings and sauces.

The other ravioli was spinach—and for this we went with the red sauce.

I ordered the "involtini"—beef rolled around vegetables and a side of chicory, sauteed with garlic and peperoncini in olive oil.

We headed home for a much needed “riposo”—nap.

Tonight, we went to hear a colleague’s friend’s wife play a little bluegrass at a bar in the San Paolo neighborhood. On the way there, we stopped for pizza and then we went to Gelatoria Daniel Gelo’s for gelato. It is homemade there and the flavors were REALLY fresh and are made daily. Worth the trip!!

Once at the bar, we were in for a truly American treat in this VERY Roman neighborhood. “Mary and the Strays” were performing. Fantastic!! And you should check out their website—where you can listen to the music we enjoyed. Truly, visit their website and give Mary a listen! I wish I knew a song writing agent. Mary’s lyrics are so complex, smart and moving that I can see several Country artists performing her tunes. LISTEN NOW~

Mary and the Strays

That was my Saturday—this vacation is slowly becoming more about “living” in Rome and doing what the “natives” do, instead of trying to pack in all the sights. I am truly getting a flavor of the city and of the culture. PLUS, it is giving my basic Italian a run for its money!

Buona giornata e buon appetito~

Mark

*Next up is Sunday’s lunch—all the things we purchased at the Testaccio Market!

Ciao da Roma~

I have landed in Rome and have every good intention of keeping you all up to date with my daily travels and “eatings” while in the Eternal City. Let’s hope I can live up to my own expectations!

It is raining (piove) in Rome and according to the driver who picked me up at the airport ~ “Last week was beautiful, this week will be cold and rainy.” Such will be my vacation in Rome ~ chilly and damp. And who forgot to pack a scarf and couldn’t find their travel umbrella? Me—povero Marco.

Luckily, I am staying with a friend, who is teaching architecture for the semester, in a palazzo (Palazzo Taverna). I know—tough gig! The palazzo is a miss-mash of periods and architectural styles—all beautiful in their own right. It has been divided into a multi-purpose building, meaning it houses the architecture center/school, apartments, an interior designer’s shop and other offices/businesses. The grand staircase of the school wraps around and around as it works its way to the domed ceilings. At each level there are large velvet drapes, tied-back and swagged, which can be closed off—don’t you have drapes hanging on your staircases? It is a beautiful old structure, full of flaws brought on with the advance of time.

We set out yesterday in the rain to see what the city had to offer … a little walking tour to grab uno spuntino (a snack) and see a couple of the sights. Along the way to the Piazza Navona, we passed this building beautifully draped in fading wisteria. Ours back in Montgomery faded weeks ago, but in Rome it is just beginning to pass—a lucky find for us today!

We stopped in a German Catholic church that is now under serious renovation. The word on the street is that it was a complete disaster a couple of years ago—uncleaned frescoes, incensed-darkened statuary and only a single light bulb hanging from a chord. After the election of the current “German” Pope, hmmm, funny thing, this neglected German church is now receiving a facelift. Most of the interior was scaffolded and wrapped, but here is a view of one of the interior shrine’s altars. Marble, deep in color and veining, was used to make this images of lillies.

Lunch was at a tiny, and I mean TINY, little family ristorante tucked in a little side street, with 6 tables inside and seating for about 18. “Alfredo & Ada” is located on Via Banchi Nuovi. This is the type of place where there is no menu and the waiter/owner offers you a selection of 3 pastas, 3 meat coarses and a dessert or two. There is nothing fancy here … no fussy table decorations or waiters dressed in coat & tie. Here, the locals come to enjoy zucchini with a beef stuffing (pictured here), carbonara, tripe in a spicy red sauce (highly recommended by the owner), or artichoke lasagna. I went for the Carbonara (pancetta and egg pasta) and the spicy, red-sauced tripe.

After lunch, what’s next? Why a nap of course! A little riposo (rest) never hurt anyone—the Romans know how to do it right.

Well rested from a nap, it was off to visit a bar that was having an art exhibit … a friend of a colleague installed his art in a neighborhood bar. It was wonderful to trek off in the early evening for a little art before dinner.

Arriving at the packed Barnum Cafe on via Pellegrino, complete with Victorian trapeze artists hanging from the ceiling, we wedged our way inside to meet artist Dan O’Neill. His use of monofilament and colored card stock made his graphic work of yellow and green have an “abacus” movement to it. I enjoy meeting other Americans in Italy to see how their “ex-pat” life is treating them and how it is reflected in their work and life. We are all influenced by our surroundings. How would Rome affect you?

Squeezing back out of Barnum Cafe, we headed a short distance down via Pellegrino to Settimio al Pellegrino, a family run restaurant opened in 1932, by the now owner’s late parents. The owner was the waiter, while his wife was the chef—who confided in me that her husband had been working here in his family’s restaurant his whole life—it seems that while his mother was pregnant with him, his mother was the “chef.” We were taken care of and, once again, served simple Italian food prepared family-style—nothing fancy here. I started with the spaghetti with tonno (canned tuna—a recipe featured in my book and app) and couldn’t make up my mind about the secondo (the meat course) so I asked if I could order to two half courses. Luckily, I could, so I split an order of the Polpette ai Ferri (Grilled Meatballs) and the Alici Gratinate (Roasted Sardine Gratin).

The grilled meatball was a smashed meatball that had been grilled—think hamburger. And it was a really good “hamburger,” too. No bun, no condiments, just a meatball of pork and veal that had been seasoned, smashed and grilled. Wonderful. The sardines were layered with pangrattato (bread crumbs) and parsley (prezzemolo) in a large circular pan and baked. 

What was really fun was to meet the “chef”—the owner’s wife—and to go into the kitchen and speak with her for a couple of minutes. She learned her husband’s family’s recipes as they took over the business from his parents. In fact, she was the one who told me about him being in this kitchen “in the womb”—she and I laughed about it … he only half-heartedly smiled. I’m not sure he liked us talking about his then pregnant mother—or maybe he wasn’t thrilled with how I was distracting her from getting the next serving of spaghetti al tonno out the door. Regardless, they were a lovely couple, warm and very accommodating. She wanted to know when we were coming back … and that we should “come back for her handmade fettuccine on Sunday” (“Tornate domenica per le fettuccine a mano”).

But our meal was not complete without dessert—a “Monte bianco” (White Mountain).

An large meringue is covered with chestnuts, whipped cream, not sweetened, and piped on “spaghetti-style” with a chestnut paste. It was light, considering that the meringue melted in your mouth and like most Italian desserts it wasn’t an overload of sugar. I think most Americans would be surprised about how many Italian desserts are not SWEET, like ours are back in the states.

We were one of the last people to leave the restaurant and the owners of Settimio could not have been more delightful. We might not make it back for “gnocchi” Thursday—a tradition across restaurants in Rome but we will definitely try for “fettuccine Sunday” next week.

That was day one in Rome. Day 2 was all about more rain and the market. Post to come a presto!

Buon Appetito~

Mark

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It doesn’t take years of training or a drawer full of special tools to decorate a cake for Easter. Using Nonna’s simple yogurt cake recipe—packed with fresh fruit and, by using Greek yogurt, packed with extra flavor—you can turn an “any time” cake into an Easter-themed cake in a snap.

This is one of the most popular recipes in my book Beyond the Pasta and also in my app (of the same name) and when Nonna prepared this “torta” for me in Viterbo, Italy, she used apples and pears fresh from the orchard. Back here in America, I like to use Granny Smith apples and Bartlett pears. How I long for an apple here in Montgomery, but alas….

This cake is dense, moist and, as is true for most Italian deserts, not overly sweet. Also, using powered sugar for a decorative topping, it makes it a lighter cake than one with a frosting.

Using your favorite stencil, or anything that you can “dust” over or through (a friend’s English grandmother used to dust over a doille, leaving its decorative pattern on the cake), you can decorate this cake in a matters of moments. Watch the above video to see how I made the bunny decoration on this cake.

Add this to your recipe rotation for club meetings, office snack, something simple to nibble on across the weekend, or to serve to visiting company for breakfast or an afternoon tea. Get inventive with stenciling on the powdered sugar top—or just dust it completely white across the top for a simple, yet elegant, look.

Buon Appetito ~ e Buona Pasqua, anche! (and Happy Easter, too!)

Mark

Yogurt Cake

1 teaspoon unsalted butter

3 tablespoons plain dried bread crumbs

1 6-ounce (single serving-sized) container of non-fat yogurt (or Greek yogurt), mixed berry flavor or flavor of your choice

2 large eggs

1 cup sugar

3/4 cup sunflower oil (your favorite vegetable oil may be substituted)

1 1/2 teaspoons vanilla extract

2 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup peeled, diced tart apple (such as Granny Smith)

1 cup peeled, diced pear

Powdered sugar for garnish

Preheat oven to 350 degrees.

Prepare a nonstick 10-inch springform pan with the butter and plain bread crumbs. Set aside.

In a large bowl, mix together the yogurt, eggs, sugar, oil and vanilla until well combined. Set aside.

In a medium bowl, sift together the flour, baking powder and salt.

In batches, add a third of the dry mixture to the wet mixture, mixing until well combined between each addition. Next, stir in the apple and pear until mixed throughout. Pour into the prepared spring-form pan and bake for 15 minutes, then reduce the heat to 300 degrees and bake for an additional 35 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

To serve, remove from the pan, dust with powdered sugar and place on a serving plate.

This serves 8 to 12.

[Subscribers, please click HERE to view the video from your e-mail.]

 Chicken Salad ~ 1 foundation, 2 recipes

Chicken salad might be the foundation to every ladies’ luncheon and yet, often, it is a soup of mayonnaise lacking any noticeable amount of its namesake ~ chicken!

When I was at the WSFA-12′s studio waiting to do my segment, a PR person noticed the “beauties” [the camera ready finished dishes] I had done and said, “Oh the ladies luncheon clubs will love this!”

“Oh yes, they will,” I said, affecting the slightest of Southern accents, hidden in the back of my enthusiastic reply. But … Inside, I was thinking, “Why is chicken salad automatically a ‘women’s dish’—is it too precious for a man to eat?”

I’m here to say that I don’t think it is. In fact, after the segment, the camera guys were all, “I usually don’t like chicken salad, BUT this is great. And it looks really easy to make!”

The success of chicken salad is based on two things:

1. Poaching the chicken—keeping it moist, while flavoring it with onions, carrots, celery, peppercorns and bay leaf. PLUS—in the process, you make chicken stock and nothing beats that for future-use flavor in soups and sauces.

2. Mayonnaise restraint—adding only enough the bind the salad together. Remember, it is not a “Mayonnaise Salad with Chicken!”

Here are 2 chicken salads built on the same poaching foundation.

Dempsey Chicken Salad is named after my friend Cindy, who first prepared it for me. I liked the crunch of the celery, the background hint of onion without having to bite into raw minced pieces, and the toasted almonds really had their nutty flavor up front.

Okay, I will admit that she is a member of the Junior League, so this chicken salad does have a ladies’ luncheon history; however, toast some thick-sliced artisan bread, spread with LITTLE mayo, a heaping serving of the chicken salad, a few extra fresh cracks of black pepper, and finished with some peppery arugula or crunchy Romaine lettuce and this is a sandwich that would survive any beer gathering of guys.

I developed the Greek Yogurt Chicken Salad recipe after speaking with a friend of mine who said she used yogurt to cut the amount of mayo in her chicken salad. I thought lemon Greek yogurt would add additional protein to the dish (Greek yogurt has twice the amount of protein than regular non-fat yogurt) ~ something that makes this a healthy salad to dive into after a workout, when your body is craving protein and something of substance. Red grapes are in keeping with the “Greek” theme and instead of using toasted almonds, which would be Greek, I thought I would use toasted pecans. They are Southern and bring a smoky, hearty crunch to this salad—again, pushing beyond the notion that chicken salad is a “chick dish”—if you’ll pardon the pun.

Below are the recipes and I hope you’ll take the extra time to poach the chicken and reserve the stock for future use (it can be kept in the fridge for a week or in the freezer for up to 6 months).

Whether you are having the ladies over for your next function or you are looking for some good protein after a workout, these recipes are sure to please whoever gathers around your table!

Buon Appetito~

Mark

Dempsey Chicken Salad

To poach the chicken:

4 large (3 3/4 to 4 1/4 pounds) chicken breasts with ribs

1 large yellow onion, quartered with skin left on

2 stalks celery, roughly chopped

2 carrots, roughly chopped

1 teaspoon black peppercorns, whole

1 teaspoon Kosher salt

2 bay leaves

To assemble the salad:

1/2 to 3/4 cup mayonnaise

4 teaspoons grated fresh yellow onion, more to taste

2 stalks celery, cut in half lengthwise, then cut into ¼-inch-thick slices

1/2 teaspoon Kosher salt, more to taste

1/4 teaspoon freshly ground black pepper, more to taste

1/2 cup slivered almonds, toasted

In a large soup pot, place the chicken, onion (include the onion skins for color), celery, carrots, peppercorns and bay leaves. Cover with water to 1-inch above the chicken (approximately 8 cups). Turn the heat on high and bring the pot to a full boil. Once boiling, cover the pot, leaving the lid slightly ajar, turn heat to low and simmer for 15 minutes. Remove the pot from the heat, cover and let the chicken cool in the pot for 30 minutes.

Remove the chicken to a cutting board to cool. Meanwhile, strain and discard the vegetables, peppercorns and bay leaves from the cooking liquid—broth. Reserve the broth in an airtight container for future use—will last up to a week in the refrigerator or up to 6 months in the freezer. Once the chicken is cool enough to handle, discard the skin and remove the meat from the bones, discarding the bones.

Cut the de-boned chicken into 1/2-inch cubes and place into a large bowl. Add a 1/2 cup mayonnaise, grated onion, celery, salt and pepper, mixing together with a large spoon until combined. If necessary, add additional mayonnaise, a tablespoon at a time, until the mixture holds together—be careful not to add too much mayonnaise. You only want to use enough mayonnaise to bring the salad together. Stir in the almonds. Taste and adjust the seasoning with additional grated onion, salt and pepper. [NOTE: I really like mine on the peppery-side, so I always add additional grinds of black pepper!]

Makes 5 to 5 1/2 cups. Store in an airtight container in the refrigerator.

Greek Yogurt Chicken Salad

To poach the chicken:

4 large (3 3/4 to 4 1/4 pounds) chicken breasts with ribs

1 large yellow onion, quartered with skin left on

2 stalks celery, roughly chopped

2 carrots, roughly chopped

1 teaspoon black peppercorns, whole

1 teaspoon Kosher salt

2 bay leaves

To assemble:

1/4 to 1/2 cup Greek yogurt, lemon, non-fat  (regular yogurt, lemon, non-fat may be substituted)

1/4 to 1/2 cup mayonnaise

4 teaspoons grated fresh yellow onion, more to taste

2 stalks celery, cut in half lengthwise, then cut into ¼-inch-thick slices

1/2 teaspoon ground ginger

2 tablespoons freshly chopped cilantro (optional) (freshly chopped mint may be substituted)

1/2 teaspoon Kosher salt, more to taste

1/4 teaspoon freshly ground black pepper

1 cup seedless red grapes, halved

1/2 cup pecan halves, toasted and then chopped (toasted slivered almonds may be substituted)

*To serve in orange cups:

4 oranges

Fresh cilantro sprigs to garnish

In a large soup pot, place the chicken, onion (include the onion skins for color), celery, carrots, peppercorns and bay leaves. Cover with water to 1-inch above the chicken (approximately 8 cups). Turn the heat on high and bring the pot to a full boil. Once boiling, cover the pot, leaving the lid slightly ajar, turn heat to low and simmer for 15 minutes. Remove the pot from the heat, cover and let the chicken cool in the pot for 30 minutes.

Remove the chicken to a cutting board to cool. Meanwhile, strain and discard the vegetables, peppercorns and bay leaves from the cooking liquid—broth. Reserve the broth in an airtight container for future use—will last up to a week in the refrigerator or up to 6 months in the freezer. Once the chicken is cool enough to handle, discard the skin and remove the meat from the bones, discarding the bones.

Cut the de-boned chicken into 1/2-inch cubes and place into a large bowl. Add a 1/4 cup yogurt, 1/4 cup mayonnaise, grated onion, celery, ginger, cilantro, salt and pepper. Add additional yogurt and mayonnaise, alternating a tablespoon each at a time, until the mixture holds together—be careful not to add too much yogurt and mayonnaise. You only want to use enough to bring the salad together. Gently stir in the grapes and pecans. Taste and adjust the seasoning with additional grated onion, salt and pepper. [NOTE: I really like mine on the peppery-side, so I always add additional grinds of black pepper!]

Makes 5 to 5 1/2 cups. Store in an airtight container in the refrigerator.

*To serve in orange cups:

Cut each orange in half crosswise, scoop out the flesh using a grapefruit knife or a juicer, being careful not to tear the outside skin of the orange. One orange will make two “cups.” Cut a small piece of skin off the bottom of each cup so it will sit flat without rolling. Fill each cup with a 1/2 to 3/4 cup of the chicken salad, garnish with a sprig of fresh cilantro.

[Subscribers, please click HERE to view the cooking video from your e-mail.]

If you are  a “foodie” like me, you tend to get a lot of homemade foods at the holidays—in particular, jams or preserves. Mine are stacked high, filling a pantry shelf, waiting for me to work through them.

Before I lived with Nonna and her family in Viterbo, Italy, I always thought, “Besides toast and PB&J samdwiches, what else can I do with all of these holiday preserves?” Then Nonna shared her Crostata di Marmellata—Jam Tart— recipe with me and I had an answer.

Using the popular and traditional Italian pasta frolla dough (think shortbread) of eggs, flour, butter, sugar, lemon juice and a little liqueur, combined with the convenience and sweetness of jarred preserves, this recipe is truly Italian. Nonna was forever making apricot preserves from the trees in her yard, while I was there learning and cooking with her. This tart really is best with fresh preserves, but if you aren’t a canning whiz, don’t let that stop you from preparing this tart.

I like to use preserves that are a combination of fruits. In the past I have used:

• Blackberry/Fig

• Strawberry/Basil

• Peach/Lavender

• Spicy Pear

• Mixed Berry

• Blueberry, Lemon & Thyme

• anything that I found at my local farmer’s market or from my holiday stash in the pantry.

[Some of these preserves I ordered from "Sallie's Greatest Jams" - buonissime!]

Don’t get me wrong, single-fruit jams work just as well, but since this is a dessert, I like to “jazz it up” with interesting fruit combination preserves.

I hope you’ll give this recipe a try. I think you’ll add it to your dessert repertoire, using it any time you want to impress—without letting on how easy it is!

Buon Appetito~

Mark

Jam Tart

Crostata di Marmellata

To prepare the pan:

Butter

All-purpose flour

For the crust:

2 cups + 1 tablespoon all-purpose flour

1/2 cup + 1 tablespoon sugar

1/4 teaspoon salt

9 tablespoons unsalted butter, room temperature

1 tablespoon fresh lemon juice

1 tablespoon grappa * (limoncello, brandy, milk or water may be substituted)

1 large egg, slightly beaten

For the filling:

¾ cup plum, apricot, peach or mixed berry preserves (homemade fruit preserves are

preferred—use your favorite one)

Preheat oven to 350 degrees.

Butter and flour a 10-inch non-stick tart pan with removable bottom. Set aside.

In a large bowl, combine the flour, sugar and salt, using a fork to mix. Add the butter in small pieces, lemon juice, grappa and egg to the dry mixture. Using a fork, stir the ingredients together, incorporating the butter until the dough just starts to come together as a whole. Using your hands, form the dough into a ball, and knead it slightly in the bowl until all the flour has been worked into the dough. Do not overwork the dough. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the fridge, unwrap and divide the dough into thirds. Re-wrap one-third of the dough in the plastic wrap and place back into the refrigerator, this will be used later for the top lattice crust.

Using your fingertips, press the remaining two-thirds dough into the prepared tart pan, evenly distributing and forming the dough to fit the pan, going up the fluted sides to form the crust. Spread the preserves evenly across the bottom of the crust.

To form the lattice crust, remove the reserved one-third dough from the refrigerator and unwrap onto a rolling surface. Break off a quarter of the dough and form it into a cigar-shape between the palms of your hands. Place the cigar-shaped dough on the surface and, using your fingers, gently, but quickly, roll the dough back and forth, stretching it out from the middle, to create a “rope” that is roughly the size of your little finger. (Note: Because of the amount of butter, the heat of your hands will soften the dough. Do not become discouraged if the rope breaks or if it gets too sticky. Simply pinch the broken ends together and continue gently rolling. This is a rustic tart, so the ropes do not have to be perfect. They are supposed to look handmade.)

Evenly space 4 “ropes” along the top of the jam, pressing the ends to connect to the dough at the sides of the pan. Give the pan a quarter turn and repeat by placing another 4 “ropes” across the top of the first “ropes,” creating a lattice pattern. Secure the ends by pressing into the dough at the edge of the pan.

Bake for 37 to 40 minutes, until the edges and top crust are golden brown.**  Place the tart pan on a wire rack to cool. When cooled, remove the outer ring and gently slide the tart off the bottom pan onto a serving plate. Cut into wedges and serve warm or at room temperature.

This servings 8 to 12.

*Grappa is an Italian liqueur made from the leftover skins, stems and leaves of the wine making process.

**Note: The bottom crust will have a tendency to get an air “bubble” around 20 minutes into the baking process. Using a fork, puncture the bubble down through the bottom crust to release the trapped air. Repeat if any additional “bubbles” occur.

]]> http://www.beyondthepasta.com/2012/03/22/berry-berry-quite-contrary/feed/ 0 http://www.beyondthepasta.com/2012/03/08/cooking-family-style-italian/ http://www.beyondthepasta.com/2012/03/08/cooking-family-style-italian/#comments Thu, 08 Mar 2012 07:36:24 +0000 Mark Leslie http://www.beyondthepasta.com/?p=5602

Welcome to Nonna’s!

[Subscribers, please click HERE to view the cooking video from your e-mail.]

In this cooking segment on WSFA-12′s “Alabama Live!,” I show host Judd Davis how to prepare 2 quick & easy Italian recipes: “Chicken with Tomato & Olives” and “Roasted Potatoes with Fennel Seed”—yes, “surprise, surprise,” not all Italian food is centered around pasta!

The chicken recipe is really the signature recipe from my book. It has been featured by almost all of the publications writing about “Beyond the Pasta” and it is the recipe from the book that most people cook first. It is quick, simple and very successful—according to the feedback I have received. And I couldn’t agree with them more, which is why I put it in the book! I hope you’ll give it a try and let me know.

When Nonna first prepared “Chicken  w/Tomatoes & Olives,” it reminded me of being in Tuscany. This is a real family-style recipe—nothing fancy, just good, basic cooking. It is also a recipe that would work well for a dinner party. It is casual for family and dressy enough for company. A recipe that is a great “go to” when you want to change things up, without having to commit yourself to something complicated. 

The potato recipe is mentioned in my book, but it is also one of the “new” recipes added to the “Beyond the Pasta” app on iTunes. These potatoes, flavored with freshly ground fennel seed, rosemary and garlic, go well with any meat and really have a rustic Tuscan flavor about them. Plus, roasting them in the oven is a healthier way to do “fries” without breaking out the deep fat fryer—and the extra calories! I prepare these “fries” a lot over the summer when I want to pair something with hamburgers, grilled chicken, pork tenderloin or whatever you’re grilling. Cut as spears, these are closer to “steak fries” than “French fries.” 

These are truly Italian recipes and I hope they show you how quick, easy and delicious the Italian cuisine is—without having to serve pasta!

Buon Appetito~

Mark

Chicken with Tomato & Olives

1 (4 pound) chicken, cut into 8 or 10 pieces (cut into 10 by dividing the breast into quarters)  [6 to 8 chicken thighs may be substituted]

Salt and freshly ground black pepper to season the chicken.

2 tablespoons extra virgin olive oil

1 cup white wine

2 large cloves garlic, minced

3/4 cup strained tomatoes, such as Pomi brand (tomato puree may be substituted)

1 1/2 cups (6 ounces) whole green olives, pitted

1/4 teaspoon salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

Dry the chicken pieces with paper towels to remove any excess moisture and liberally season with salt and pepper on both sides. Heat the oil in a large skillet on medium heat, and when the oil is hot, add the chicken pieces, skin side down and fry until nicely browned, turning to brown both sides, 3 to 5 minutes on each side.

When the chicken has browned, transfer to a plate and set aside.  [Note: if using all chicken thighs, pour off half of the drippings from the pan.] Add the white wine and garlic to the pan, scraping the brown bits off the bottom of the pan. After the wine has reduced by half, about 3 minutes, add the strained tomatoes, olives, salt and pepper. Stir until combined. Return the chicken to the skillet with its juices. Cover, turn the heat down to low and simmer for 20 minutes. Remove the cover and cook another 10 minutes, until the chicken is done and the sauce has thickened slightly.

Remove the chicken to a warmed platter. Adjust the seasoning of the sauce with salt and pepper, and pour the sauce and olives over the chicken. Serve hot.

Serves 6 to 8.

Roasted Potatoes with Fennel Seed

1 teaspoon whole fennel seed

6 medium potatoes (2 to 2 1/2 pounds)

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh rosemary

Preheat oven to 400 degrees.

Place the fennel seed in a spice grinder, or using a mortar and pestle, crush to a medium-fine grind. Set aside.

Peel the potatoes and cut lengthwise in half. Cut each half lengthwise in half again, and cut the quarters on angle into halves again (you are creating spears by cutting each potato into eighths). Place the spears into a large bowl and add the oil, garlic, salt, pepper, rosemary and ground fennel seed. Stir until well combined and the potatoes are well coated.

Place the potatoes on a baking sheet and roast for 35 to 40 minutes, until well browned. Halfway through the cooking process use a spatula to turn the potatoes so they roast evenly.

Makes 6 servings.

(Subscribers, please click HERE to view the cooking segment video from your e-mail.)

Cauliflower—not the most inspiring of vegetables. With its creamy white color and “brain-like” looking texture, it is often relegated to your grandmother’s crudites party platter with an equally appetizing side of ranch dressing. Hmm, will someone pass the whittled-down carrots nubs?

While living in Italy with Nonna, she shared her roasted cauliflower recipe (#1) with me. I think Italians really understand how to prepare vegetables. Nonna also told me how she uses roasted cauliflower with pasta—recipe #2. The soup recipe (#3) is my own invention born out of wanting to showcase how to make a “creamy” soup without using cream—and making it gluten-free, lactose-free and completely vegan.

I will be candid in saying that I was nervous about walking in to a TV studio, full of guys, to prepare, of all things, cauliflower—a vegetable that doesn’t conjure up images of culinary excitement. Well, by the end of the segment, off-camera during a commercial break, the studio was full of people lining up to finish off everything I had prepared. Not because I’m brilliant, it was because cauliflower is truly a delicious food.

With these three recipes, I hope you’ll be inspired to give cauliflower a chance to be released from its crudites status. It really deserves to be featured more. Brava Nonna!

Buon Appetito~

Mark

Spicy Roasted Cauliflower

2 heads cauliflower, cored and cut into equal-sized florets

1 teaspoon crushed red pepper flakes

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or non-stick foil.

In a large bowl, add the cauliflower florets, red pepper flakes, salt, black pepper and olive oil. Using your hands, toss together until the florets are covered well. Pour mixture onto the parchment-lined baking sheet, distributing evenly. Roast in oven for 15 minutes. Using a pair of tongs, turn the florets to a second side and continue roasting an additional 10 to 15 minutes, until the florets are lightly browned and fork tender. Remove from oven and set aside to cool on the baking sheet.

Serve as a side dish to your favorite chicken, fish, pork or beef entrée. Serves 6 to 8.

Spicy Roasted Cauliflower with Spinach Penne Pasta

To roast the cauliflower:

2 heads of cauliflower, cored and cut into bite-sized florets

1/4 cup extra virgin olive oil, plus more for drizzling

1 teaspoon Kosher salt, more or less to taste

1/2 teaspoon freshly ground black pepper, more or less to taste

1 teaspoon red pepper flakes, more or less to taste

For the “sauce”:

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely minced

1 cup low-sodium boxed chicken, or vegetable, broth, divided

Kosher salt

Freshly ground black pepper

1 pound package spinach penne (regular or tri-color penne may be substituted)

3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

Italian flat-leaf parsley, finely chopped as a garnish

Preheat oven to 425 degrees.

Place the cauliflower florets into a large bowl and drizzle with olive oil, adding the salt, pepper, and red pepper flakes. Using your hands toss the florets until they are covered with the oil and seasonings. Spread onto a parchment-lined baking sheet.

Roast for 15 to 18 minutes, until the florets start to brown. Using tongs, turn the florets over, continue roasting for an additional 10 to 15 minutes until side two is lightly browned and the florets are fork tender. Remove from oven and set aside to let the florets cool while you prepare the “sauce.”

For the “sauce”: Heat a large skillet over medium-high heat. When hot, add the oil and stir in the onions, coating well with the oil. Stir for one minute, making sure that the onions do not brown, and add 1/4 cup of the broth. Stir occasionally, until the broth is almost evaporated, 3 to 5 minutes. Add another 1/4  cup of the broth and continue stirring until the liquid has almost evaporated a second time. Repeat this step with the next 1/4 cup of broth. When the third batch of broth is almost evaporated, stir in ” teaspoon salt, 1teaspoon back pepper, and remaining 1/4 cup of broth. Stir until well combined, remove from the heat, and set aside. This is the “sauce.”

Meanwhile, bring a large pot of water to a boil. Once boiling, add 2 tablespoons of salt and 1 pound of penne pasta. Cook the pasta as directed on the package.

Two or three minutes before the pasta is done, place the pan with the onion mixture back over low heat until it starts to simmer. When the pasta is al dente—tender but still has a bite, drain well and add it to the simmering onions. Stir until well combined. Taste and adjust the salt and black pepper. Stir in the roasted cauliflower and all of the drippings from the roasting sheet into the sauced pasta. Again, taste for seasoning, and adjust as necessary.

Remove the pan from the heat, stir in the cheese, parsley, and drizzle with another tablespoon of extra virgin olive oil. Plate and serve warm, garnishing with additional cheese. Serves 8.

Spicy Roasted Cauliflower and Saffron Soup

For the cauliflower:

2 heads cauliflower, cored and cut into equal-sized florets

1 teaspoon crushed red pepper flakes

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

For the soup:

8 cups canned vegetable stock (low sodium, gluten free)

1/2 teaspoon (1/2 gram) coarsely crumbled saffron threads

2 tablespoons extra virgin olive oil

2 medium yellow onions, minced

4 large cloves garlic, finely minced

1 (15.5-ounce) can cannellini beans, drained and rinsed

2 medium potatoes, peeled and diced into ½-inch-thick cubes

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Thinly sliced fresh chives for garnish (optional)

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or non-stick foil.

In a large bowl, add the cauliflower florets, red pepper flakes, salt, black pepper and olive oil. Using your hands, toss together until the florets are covered well. Pour mixture onto the parchment-lined baking sheet, distributing evenly. Roast in oven for 15 minutes. Using a pair of tongs, turn the florets to a second side and continue roasting an additional 10 to 15 minutes, until the florets are lightly browned and fork temder. Remove from oven and set aside to cool on the baking sheet.

Meanwhile, place 4 cups of the vegetable stock in a medium saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the saffron threads, cover and allow the saffron threads to steep for 20 minutes.

In a large heavy pot or Dutch oven, over medium heat, add the olive oil. When hot, add the onions, sautéing for 5 to 7 minutes, or until the onions are translucent and tender, but not brown. [If the onions start to brown, reduce the heat and add a tablespoon of water to slow the sauté process.] Add the garlic, stirring for 30 to 45 seconds. Add the beans, potatoes, salt and pepper. Stir until combined and allow to sauté for 1 minute. Raise the heat to medium-high, pour in the saffron-infused stock plus the remaining 4 cups vegetable stock. Bring to a boil, uncovered, stirring occasionally. Once at a boil, cover, reduce the heat to low and simmer for 20 to 25 minutes, or until the potatoes are tender. Turn off the heat. Add the roasted cauliflower, with any of the brown bits from the parchment, and stir until combined. Use a stick blender in the pot to purée the soup until it is slightly chunky and almost smooth. [If you don’t have a stick blender, purée the soup, in batches, in a food processor and return to the pot.] Garnish with chopped chives.  Serves 8 to 12.