6 Food Aphrodisiacs to Enjoy This Valentine’s Day

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An aphrodisiac is a substance that increases sexual desire.  From Greek: pertaining to Aphrodite, the Goddess of Love.  From Webster’s: something (such as a food, drink, or drug) that causes or increases sexual desire.

OK, with all that being said, what are the foods that are commonly referred to an an aphrodisiac?  Truth of the matter is, there are many, but we have our top six, a few wine suggestions and a Gracie’s recipe using one of our chosen foods.

#1 – Figs – More so for their role in history and the belief that an open fig emulates the female sex organ.  It has never been proven that figs increase sexual desire, but let us not forget the mention in the bible of Adam and Eve wearing fig leaves to cover their private parts.  The ancient Greeks held them as sacred, associating them with love.  Figs were also Cleopatra’s favorite fruit.

#2 – Oysters – Most people when asked to identify an aphrodisiac will pick oysters, due to its reputation for increasing sexual desire.  What really happens with oysters is that they are high in zinc which helps increase libido and produce sperm.  Interesting stuff, huh.

#3 – Avocado – I read a whole lot of “Top Aphrodisiac” stories and post in preparing this little piece and avocados, along with oysters and figs were the only three foods to appear in every article.  From what I can tell the word avocado has its roots in ancient Aztec civilization and translates to testicle.

#4 Almonds – Another one that seemed to pop up on  nearly everyone’s list, as almonds are high in vitamin E, magnesium and fiber.  Legend has it that the aroma of almonds is said to arouse passion in females.

 #5 Chocolate – It is no wonder that chocolate is a huge Valentine’s Day gift, when you consider that it contains a multitude of compounds that are natural aphrodisiacs.  Anandamide, a chemical that is said to make people feel good and phenylethylamine (PEA) which releases dopamine in the brain and peaks during organism.  PEA is often referred to as the “Love Chemical.”  Go with dark chocolate, as it is said to promote relaxation.

#6 Artichokes – Not on a bunch or top aphrodisiac list, but it did make Yahoo’s and I love artichokes (see Gracie’s Artichoke recipe is below).  According to Yahoo and Greek mythology, “when Zeus was visiting his bro Poseidon, he spied a lovely lass, Cynara, whom he scooped up and took to Olympus for godly trysts whenever his wife was away. But when Cynara grew homesick and tried to escape to the world of mortals, Zeus, incensed, transformed her into an artichoke.”

We could go on forever and coming up with a top six was no easy chore.  Do an internet search for aphrodisiacs and you will be amazed and amused at the long list of foods that are said to help spice up everyone’s mood.

♥♥♥♥♥♥

 OK, so what wine do we suggest for Valentine’s Day?  I’m picking two Italian wines, a sparkling white and an Italian red, that is our favored wine for February.

 Adami Prosecco di Valdobbiadene BrutBosco di Gica $19.99 – “Adami’s NV Prosecco Superiore Bosco di Gica emerges from the glass with mineral-infused white fruit, smoke and crushed rocks in an intense, serious style of Prosecco I find appealing. This is Lot 36 0. Anticipated maturity: 2010-2012. “  91 PointsVinous / Antonio Galloni – CLICK HERE!

Zenato Amarone 2008 $66.99 (Hey it’s Valentine’s Day) – “Zenato is a reliable producer of quality Amarone, producing wines that always show personality and intensity. This delivers bold fruit and background tones of polished leather and dry tobacco. The mouthful is very bold and thick, boasting a playful touch of sweet spice.” 92 Points Wine Enthusiast – CLICK HERE!

♥♥♥♥♥♥

  Gracie’s Stuffed Artichokes – From “7 Days of Italian Cooking”

Ingredients:                           Stuffed Artichoke   

  • 4 medium artichokes
  • 1  cup extra virgin olive oil (more if needed)
  • 1/2 cup fresh Italian parsley
  • 2 or 3 chopped cloves of garlic
  • 2 1/2 cups of  seasoned Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. dried oregano
  •  salt and pepper to taste

Take each artichoke and cut off the stem, so the base is flat.  Remove the bottom most leaves and trim with a kitchen scissors the remaining, easy to get leaves.  Cut off the top 1/2 inch of the artichoke.  Wash the artichokes in cold water and spread open so they can accept the stuffing.  Combine all your stuffing ingredients in a bowl and mix with the olive oil until you get a good consistency.  With a spoon fill the center of the artichokes with the filling and spread some around the leaves. 

Steam the stuffed artichokes by standing them on their base in about 2 inches of water in a pot and cover.  Steam for about 30 minutes but check to make sure the leaves pull away easily from the artichoke.  I always liked to put a little of the stuffing on the leaf as I ate the meaty end of the artichoke leaf. Sprinkle a bit of grated Parmesan over the top.

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5 Of The Healthiest Fruits And Vegetables

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Fruits and vegetables are at the cornerstone of the Mediterranean Diet.  Listed below are 5 of the healthiest and what makes them so important.

“We are what we eat”, or so the saying goes. Different foods help our bodies to grow, to heal, and to keep the immune system running properly. More than that, they stop our bodies from falling apart and slow down the aging process

The absence of many different nutrients can lead to various physical ailments. It’s really important to eat healthily, so let’s look at five of the best fruits and vegetables to include in your Mediterranean Diet plan.

broccoliBroccoli: Green vegetables are widely considered among the healthiest foods we can eat, and broccoli is definitely one of the most nutrient-rich green vegetables. It’s a great source of vitamins C and K, as well as folate (a natural source of vitamin B9), vitamin B and fiber. In addition, it contains potassium, vitamins B1, B2, B3, B5 and B6, protein and calcium.

Broccoli can assist in lowering cholesterol levels which improves cardiovascular health. It supports the body’s detoxification system, aids vitamin D uptake and may also reduce our susceptibility to certain allergies.

BlueberriesBlueberries: Blueberries have a low glycemic index (GI) which means they have a low impact on our blood sugar levels., so you won’t get a sugar rush from eating blueberries. Eating foods with a low glycemic index is also believed to reduce the risk of developing type-II diabetes as well as coronary heart disease.

Blueberries are also a very rich source of antioxidants, which are thought to help reduce the risk of developing cancer. They are a good source of vitamin K, manganese and vitamin C too, placing them high on the nutrient-density scale.

SpinachSpinach: Spinach is one of the best green vegetables for your health. It contains a huge quantity of nutrients, and offers several specific health benefits.  Among the most concentrated nutrients are magnesium, folate, iron, potassium, calcium, vitamin E, protein and zinc.

Spinach may help reduce the risk of developing aggressive prostate cancer. It’s also an anti-inflammatory, meaning it may help reduce our susceptibility to allergies. The vitamin K, magnesium and calcium content of spinach is good for maintaining healthy bones and there are also antioxidants in spinach that help remove harmful free radicals from the body.

peasPeas: Green peas are another fantastic source of nutrients. They contain a huge range of nutrients in high quantities, including manganese, fiber, vitamin K and C, phosphorus, protein, copper, iron and zinc.

Peas can help to regulate blood sugar levels thanks to their fiber and protein content. Fiber and protein slow down the pace of digestion, which also means that carbohydrates are digested more slowly too. Peas are also known to reduce the chance of developing cardiovascular disease and to help protect against stomach cancer.

Red appleApples: Apples are a fantastic source of fiber which helps promote a healthy digestive system. This also aids in the regulation of blood sugar levels. They are also a great source of vitamin C. Although apples aren’t as nutrient-rich as some other fruits and vegetables, they are thought to have both anti-cancer and anti-asthma properties. In addition, they’re good for cardiovascular health.

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Baked Spaghetti with Pepperoni

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If you been following this blog for any length of time now you know we’re looking for some different ideas on Pasta dishes for our next EBook.  This Baked Spaghetti with Pepperoni recipe just came in and looks like a winner!

LZ98_001_0010_11DM  Our next Amazon Kindle  EBook is still in the works but should be out just around the time that the tulips and daffodils start to bloom.  Then again, with all this Polar Vortex weather we been getting, it will be a wonder if anything survived this winter.

Remember, the fist 10 recipes we receive will be included in the EBook and all ten contributors will receive a bottle of Sicilian Olive Oil.  We have received 4 to date!

Here’s our latest entry – Baked Spaghetti with Pepperoni:

Ingredients:

  • 1 medium onion, chopped
  •  1 lb ground chuck
  • 1 small green pepper, chopped
  • 1 (4 oz) can mushrooms, drained
  • 1 (26 oz) jar pasta sauce
  • 1 (8 oz) can tomato sauce
  • 1 t Italian seasoning
  • 1 lb spaghetti, broken into small pieces
  • 3/4 C milk
  • 2 eggs, slightly beaten
  • 1 (5 oz) pkg sliced pepperoni
  • 1 1/2 C shredded Cheddar cheese
  • 2 C shredded Monterey Jack cheese

Preparation:

  • Place a large pot of water over high heat.
  • Bring to a rapid boil.
  • Boil spaghetti until al denté.
  • Drain and rinse.
  • Place ground chuck in a large skillet over medium high heat.
  • Add the onion, green pepper and mushrooms.
  • Cook until meat is browned being sure to crumble the meat.
  • Drain.
  • Add the pasta sauce, tomato sauce and Italian seasoning.
  • Stir until well combined.
  • Simmer for 15 minutes.
  • Place the eggs and milk in a large bowl and blend.
  • Place the spaghetti in the egg mixture and toss to cover.
  • Lightly spray a large baking dish with a non stick cooking spray.
  • Place half of the spaghetti mixture into the bottom of the pan.
  • Place half of the meat sauce over the top of the spaghetti.
  • Repeat for another layer.
  • Preheat oven to 350 degrees.
  • Cover the casserole with aluminum foil.
  • Bake 45 minutes.
  • Uncover and top the casserole with the pepperoni and 2 cheeses.
  • Continue to bake another 15 minutes or until cheese has completely melted.

My Tip: Is it just me or is this dish calling for some fresh Ricotta cheese?  I would add the Ricotta when I add the spaghetti to the egg mixture.  About a cup sounds about right!

This recipe came to us from our friends at Yummyplr.com.  If you have a food blog or website and sometimes need content, do yourself a favor and check them out.  Click Here for instant access!

OH,  By the way.  The image at the top of the page is one of six finalist for our Spaghetti Book Cover.  The next five post will feature the other finalist.  I would really appreciate your input.  You can see all six at out FaceBook Fan page and vote there as well.

CLICK HERE

 

The Gracie’s Italian Living Series is now available as a complete set.  The First Three Books in the series are:

7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals

Gracie’s Christmas Eve Recipe Book – Night of the 7 Fishes

The Mediterranean Diet Recipe Book – Gracie’s guide to Healthy Meals

CLICK HERE

 

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5 Kitchen Staples to Help Save Money

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I often wonder how my mom (Gracie) always seemed to have food on the table even in lean times? When visiting the grocery store every week to the tune of hundreds of dollars, I wish to know her secret. Then again, maybe it wasn’t a secret at all. Maybe it was just good planning and preparation on her part.  

LZ98_001_0024_11DM Let’s consider the fact that items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between one trip to the grocery store each week as opposed to three or four times due to poor planning.  Stocking just a few choice items is all you need to create wonderful meals and by taking this approach I’m sure you will save some money.

Flour. Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, one of the favorite uses for flour is in cookie recipes that make scrumptious desserts.

My college daughter was home for the holidays and loves to bake.  We always have a bag of flour on hand but with our budding baker around it just was not enough.  Buy extra flour and keep it in the fridge.

Rice. I love rice so much that I once bought a fifty pound bag from a grocery store. Fifty pounds, that’s a lot of rice! Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. Gracie used leftover rice for a dessert called sweet rice. Just add evaporated milk and some sugar to a bowl of rice and warm it in the microwave. It is a tasty treat for after dinner. Another popular dessert is rice pudding.

Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and your sure to find a few that your family will love.  A few weeks back we did a post on Sicilian Rice Croquettes.  Mom would often make those croquettes with leftover rice from a dish she prepared the night before.

LZ98_001_0010_11DM Pasta. I don’t have to go into the many different uses and recipes on can come up when cooking with pasta.  In fact our next EBook in the Italian Living Series is all about pasta.  You got a pound of pasta in the cupboard, you got dinner for the family. When cooking with pasta try thinking outside the tomato sauce box a little. Macaroni can be used to make a creamy salad while spiral pasta is used in many different pasta salads.  Spaghetti can be used in a casserole topped with cheese or with a lite pesto topping.

Spices. Every Kitchen had a spice rack and enough spices to create unique taste to ordinary meals.  There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Even diehard salt-a-holics won’t miss the salt in foods if other seasonings are used. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.

Beans. There go those beans again. Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.

I can open my pantry right now and find four or five cans of different beans and believe me we go through them.  I can also find a few bags of dried beans which are far superior to the can version, just a bit more work.  My go to meal on Tuesday seems to be steamed salmon and a vegetable of choice.  I usually drum up a balsamic dressing and add some red kidney beans.  Dinner in twelve minutes, no joke!

So, do you have these staples in your kitchen? I bet you can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.

Gracie’s Super Bowl Chili.

The big game is coming up and it provides an excellent opportunity to use some (or many) of the stables we mentioned and I’m sure a few of your own in a Super Chili.  Here’s one of my favorite ways to do chili.

  • 1/4 lb each of the following beans; kidney, red pinto, cranberry and navy
  • 1 lb bacon
  • 5 lg onions, peeled and chopped
  • 2/3 c garlic, minced
  • 1/4 c coriander seeds, toasted and ground
  • 1/4 c  cinnamon
  • 1/4 c paprika
  • 1/4 c cayenne pepper (or) to taste for the timid tongue
  • 1/2 c poblano chili peppers dried and ground
  • 1 can 108 oz Italian tomatoes with juice
  • 12 oz beer
  • 5 lb lean beef, ground
  • salt and pepper to taste

Pick over and wash beans. Put in large pot and cover with 4 qts.cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender.

Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saute for 5 minutes. Add tomatoes and beer, simmer. In another skillet saute ground beef until no longer pink.

When beans are tender drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.  Season to taste with salt and pepper.

Want more of Gracie’s Secret recipes?  Click the ad below for her “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.”

 

5 Ways to Make Great Cannelloni

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I got a thing for Cannelloni these days and offer up 5 ways to stuff and prepare this sometimes overlooked Italian Specialty.

Roasted squash, spinach and tofu ricotta cannelloni

So just when I though for the first time in my life that I had enough food and needed to do some serious detox, along comes this desire to dive into a healthy dose of cannelloni.  Throughout the years I have come up with some shortcuts that will help cut time and aggravation when preparing this dish.  I also have a few killer stuffing.  Below are my 5 favorites, but first some history and housekeeping.

Cannelloni are a lot like Manicotti except a smaller, thinner and more suitable to a variety of fillings.  They are usually baked and some people actually think of them as tiny, rolled lasagna.  Beside Italy cannelloni is very popular in Uruguay and Argentina, due to a large Italian immigration to those countries.  They are often served with the Sunday meal.

Here’s Gracie’s basic ingredients/instructions for the dough:

  • 3 to 3 1/2 cups of unbleached flour
  • 1 tsp. salt
  • 4 eggs or if you like a little color, 3 eggs and 3 egg yolks, lightly beaten
  • Tbsp. water or more if needed

Now you can make the dough the old fashion way by forming a well with the flour and adding the eggs with a fork, gradually adding water as needed.  You can also take a short cut and buy ready made.

I never liked the well version and always find the store brought pasta sheets to thick for cannelloni.  What I do is pulse quickly the flour and salt in a food processor.  I then add the eggs and water as needed until everything comes together into a workable ball.  Take the ball and kneed on a lightly floured surface for about 10 minutes.  You will know when it’s ready.  Form two smaller balls and set aside until show time.

When ready to begin, break the two balls in half and pass the halves through the narrowest setting on a pasta making machine.  Fold in half and run through the machine again.  If needed you can repeat until you get the thickness desired.  When sheets are desired thickness cut into 4×4 pieces, cook in boiling water for about 3 minutes, dust some flour to keep from sticking and set aside until ready to make the cannelloni.

Extra hands help!

Extra hands help!

5 Fillings:

Filled - Julia's Jamie Oliver Spinach and Ricotta Cannelloni Spinach and Ricotta: Melt some butter in a saucepan and add 2 (10 ounce) packages of thawed frozen spinach for a few minutes.  Transfer to a large bowl, let cool and mix in two eggs a 1 1/2 cups of fresh Ricotta cheese.  Add salt and pepper to taste.  Gracie always added a little nutmeg to this mix as well.

Sausage and Mushroom – In a medium sized saucepan heat some olive oil and add two or three Italian Sausage with the castings removed. cook until golden brown and with a slotted spoon remove from the pan. Add chopped button mushrooms to the oil and cook until soft. Combine the sausage and mushrooms to a mixing with salt and pepper to taste. Mix well.

Sausage and Peppers – Cook the sausage as directed above.  Once done add chopped red and green peppers to the saucepan, along with a small yellow chopped onion.  Combine all the filling ingredients in a mixing bowl adding salt and pepper to taste.

Cannelloni mit Zucchini-Hack Meatball – This is an easy one.  Gracie would always have some meatballs in the house and she would heat then in some sauce, remove and chop them up to make a filling.  Be sure to add some sauce to the filling and at times she would add shredded Mozzarella cheese.

Crab Meat – Combine 3 cups of crab meat with a 1 cup of a Parmesan cream sauce, 2 Tbsp. of fresh chopped parsley, 2 Tbsp. of chopped fresh chives and 1 Tbsp. of lemon zest.  Add salt and pepper to taste.

To Make the Cannelloni:

Divide the filling evenly over your 4×4 pasta squares.  Roll up and place seam side down on a lightly buttered baking dish.  You can even cover the bottom of the baking dish with sauce.  Add you sauce of choice over the top and bake at 450° for 15 minutes.

Julia's Jamie Oliver Spinach and Ricotta Cannelloni I have seen cannelloni baked in meat sauce, cream sauce, butter sauce, topped with pesto or just good old Sunday sauce.  I have even at times thrown shredded Mozzarella over the top before baking.  The possibilities are endless.

Super Tip: Cannelloni can be time consuming, but are well worth the effort in feeding a crowd.  If you’re having the gang over for the Big Game a tray of assorted Cannelloni can be a game winner!

 Want more of Gracie’s Secret recipes? CLICK HERE For “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.”

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Potato Pie – A Recipe For Busy People

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cropped-cropped-DMO_014211.jpg  My Mom’s Sicilian Potato Pie for Busy People

When I was a kid growing up in the late 50s and early 60s, my mom held down a full time job.  This was a little unusual at the time as working mothers was sort of a new breed.  In addition to her 40 hours a week job and tending to a family, she also cared for an aging mother who lived downstairs from us.

Mom had a full plate, yet never complained and believe it or not never failed to have a quality dinner on our table.  She always planned ahead and prepared many dishes, sauces and cooking stocks on the weekend to use during the week.

The Supporting Cast in Gracie's Sicilian Potato Pie

The Supporting Cast in Gracie’s Sicilian Potato Pie

I know I spend a lot of time here talking about the health benefits of the Mediterranean Diet and how my mom’s cooking reflected that style many years ago.  This recipe is a bit of a diversion, as its loaded down with eggs, cheese, and ham.  Consider making this on your cheat night!

Below is a recipe we enjoyed weekly and can come in handy when you are in a pinch for a quick meal.  From “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals”

 Potato Pie

I had almost totally forgotten about this dish till I went looking through my mom’s old recipes book.  This was one meal I think she took real enjoyment in making.  Not a lot of prep time needed and everyone, even my picky sister enjoyed Mom’s Potato Pie.

  • 2 lbs. Potatoes                                                
  • 4 tbs. grated Romano or Parmesan
  • ½ lb. shredded or cubed mozzarella                             
  • 2 tsp. chopped Italian parsley
  • 2 thick slices of ham                                      
  • ½ cup bread crumbs, chopped
  • 1 thick slice pancetta, chopped
  • salt and pepper to taste (I love Sea Salt)
  • 6 large eggs

 Clean potatoes and boil in salted water until tender, about 20 to 30 minutes.  Let the potatoes cool, peel and mash until smooth.  In a large bowl add the potatoes, the mozzarella, ham, pancetta, eggs, cheese, parsley, salt and pepper.  Mix well.

Ready for the Oven

Ready for the Oven

Butter an 8×8 baking dish and sprinkle bread crumbs to cover lightly the bottom of the dish.  Save some bread crumbs for the top.  Place potato mixture in the dish and now sprinkle the remaining bread crumbs over the top.  Bake in a preheated 375 degree oven until golden brown, about 40 minutes.

Finished Product

Finished Product

 I have a real picky eater at home and both my wife and I are busy with work.  This dish has bailed us out on all fronts many times.  I always think back to my mom and marvel had she managed to pull everything together.  I guess life was simpler back then.

 Enjoy!

Want more of Gracie’s Secret recipes?  Click the ad below for her “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.”

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Gracie’s Rice Balls – A New Year Treat

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My Mom always started the New Year with a special appetizer to ring in the celebration. I remember the first time she made rice balls, I swore I wouldn’t like them.  Nothing could have been farther from the truth.

LZ98_001_0016_11DM  Unfortunately mom’s recipe for rice balls never seemed to have made it in print form.  As with many of her specialties she made them from memory.  Rice Balls or Arancine di Riso or as my mom called them Rice Croquettes have their origin in Sicily where they were often sold by street vendors.

My mom stuffed her croquettes with mozzarella cheese and loved putting these out on New Year’s Eve.   There was always a few family members that celebrated with us and of course someone was always looking for food.

When I had my Specialty Shop we use to stuff them with either mozzarella or sausage and peppers.  When visiting Sicily a few years back I saw the stuffed with peas, meat sauce or a cheese sauce.  Our croquettes were usually made in a traditional Sicilian manor, about two inches in diameter, but you can make them with just about any filling or size you want.  Ham, prosciutto and bacon are also common stuffing.

Here’s a recipe I found in “Enoteca, Simple, Delicious Recipes In The Italian Wine Bar Tradition.”  I made a few changes, but for the most part it’s author Joyce Goldstein’s creation.

Ingredients (makes 12 to 16 two inch croquettes):

  • 1 1/2 cups water
  • 1/2 teaspoon chopped saffron threads, steeped in 1/4 cup of hot water for 15 minutes
  • 1 tsp. salt or more to taste (I use sea salt)
  • 1 cup Arborio rice
  • 2 eggs
  • 6 tbsp. grated Parmesan Cheese
  • Freshly ground pepper to taste
  • 12 to 16 cubes of fresh Mozzarella Cheese
  • 1 tbsp. chopped fresh sage
  • 3/4 cup seasoned Italian breadcrumbs
  • Grape Seed oil for deep frying (my preference for deep frying)

Combine the water, saffron, and salt in s saucepan and bring to a boil over high heat.  Add the rice all at once, reduce the heat to low and cover the pan.  Simmer until the rice has absorbed all the water and cooked through but still sticky, about 20 minutes. Stir in eggs and Parmesan and season with salt and pepper.

 Click Here for Gracie’s Product Review

and the best Saucepan for making these Croquettes

 

Remove the pan from the heat and spoon the rice out onto a baking sheet, spreading it out evenly to cool it quickly.  Refrigerate till cold but not hard.

To make the Croquettes:

Roll the cheese cubes in the sage to coat evenly, and spread the breadcrumbs on a plate.  Take a spoonful of the rice into your hand and with your finger make an indentation into the rice.  Tuck a cheese cube into the indentation and smooth over with the rice making a round two inch ball.  Dip the balls into the breadcrumbs, making certain to cover them evenly.  Place the croquettes on a baking sheet lined with parchment paper.  Repeat until all the rice is used up and transfer to refrigerator until you are ready to fry them.  They can stay refrigerated for up to 24 hours.

Rice Croquettes ready for frying.
Rice Croquettes ready for frying.

To Cook The Croquettes:

Pour the Grape seed oil to a dept of 3 inches into a deep saute pan and heat to 350.  Now I prefer Grape seed oil because it has a high smoke point making it a good choice for sautéing, stir frying or baking.

Read our earlier post on the Benefits of Grape Seed Oil.

Click Here

Add the Croquettes, a few at a time to the hot oil.  Getting the oil hot is key, otherwise the Croquettes will not cook properly and can break up.  Lift them out of the oil a few times with a slotted spoon so that the cheese will have time to melt in the center.  This is a great tip I learned form Goldstein’s book.

Continue to fry the rice balls for 6 to 7 minutes or until golden brown.  Remove with your slotted spoon and transfer to paper towels to drain.  You can keep them warm in the over while you cook he remaining croquettes. Serve them hot and I always have some tomato  sauce or Sunday Gravy to dip them into.

IMG_0006

Want more of Gracie’s Secret recipes?  Click the ad below for her “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.”

 

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The Christmas Tree Story and Gracie’s Baked Ziti

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I love the tradition behind a live Christmas Tree as much as anyone, and my story is of a very special Christmas many years ago.

 

fpx122212-07  Every year it seems to be the same story.  My wife and I along with my son and daughter head over to the local firehouse to purchase our Christmas Tree.  The action begins the second we get into the car.  It starts with one of the kids claiming it’s their turn to pick out the tree.  An argument immediately erupts and this happy, jolly occasion turns into a “Why do we bother doing this each year” affair.

This year promised to be very much the same.  My daughter had returned home from her second year of college the night before and was excited to pick out the tree.  She reminded my son the it was her turn and he surprisingly agreed.  I had seen this ploy of his before  and knew his fight was not over.  He would shoot down every tree she picked out.

The following evening we take the short drive to the firehouse and begin the process of grabbing the perfect tree.  In the car they reach a pact and decide to make the trip fun.  I don’t believe this for one second, but my wife reminds me they are growing up and hopefully more mature.

I’m still not certain about this love affair the kids are having and wait for the fireworks to begin.  I walk over to a fireman friend in an attempt to stay away from the impending confrontation.  At this moment I cannot help but think back to a very early time in my life when the tradition of having a Christmas Tree in the house was put to the test due to a death in the family.

It was November of 1956 and I’m five years old.  My grandmother (my father’s mother) had passed away kind of unexpectedly.  I don’t remember the exact circumstances behind her passing but I clearly recall my father’s grief.  Returning home after the funeral, he announced that in keeping with tradition we (he) would need more time to grieve and that there would be no Christmas Tree or lights displayed on the house this year.

My sister and I did not know what to say.  The disappointment was clearly etched on our faces.   I remember my mom pulling him aside and trying to convince him to let us have a normal Christmas but my father remained firm in his decision.  As the days marched quickly to the holiday and our friends were continuously talking up Santa and Christmas my sister and I now became fearful that even Mr. Claus would not stop at a house without a Christmas Tree.  Our Christmas love was fading.

Back then my father owned a tiny stationary store and employed a local kid from the neighborhood.  Harold was 19 years old at the time and getting ready to join the armed services.  My sister and I regarded him as an older brother and my parents treated him like one of the family.  Harold would spend nearly every Sunday with us and loved  my mom’s cooking.

My father, still shaken by my grandmother’s passing, had Harold close the store on many evenings.  A few days before Christmas he stopped by the house after his evening shift to  give my father the keys.  Christmas was definitely in the air as a light December Snow had settled onto the streets and sidewalks of the neighbor.  He walked into the house handed my father the keys and asked. “Hey Pat, why no tree, and where are the lights?”

The silence that filled the room was upsetting.  “Why don’t you let me take the kids out and pick up a tree and when I come back I’ll get the lights up?  Really Pat, it’s Christmas for goodness sake.”  I didn’t know what to expect, but for the first time in  many weeks, I saw my father crack a half smile. He reached into his pocket for a few bills, passed them on to Harold and said, “Sounds like a good idea kid, why don’t you do that.”

My sister and I had our coats, hats and gloves on in a split second and raced to the garage for one of our sleights.  We meet Harold in the front yard and began to sing Christmas Carols as we made our way the few blocks to a spot where they were selling trees.  We only hoped that there would be a good one left.

Word had spread quickly in the neighborhood the weeks before about my dads refusal to get a tree and word spread even quicker that we were finally going tree shopping.  A few friends and cousins meet up with us and our Christmas Tree trip turned into a posse of kids and carolers celebrating the season.  Before we left the house my mom had pulled Harold aside and asked if he was hungry and assured him she would get started on making his favorite, a Baked Ziti (Recipe below).

The trip felt like it took forever and I worried that a good tree would still be available.  We arrived at the lot just as the snow ended and a bright winter sky filled with stars pointed my sister and I to the tree we wanted.  We returned home, just as the Baked Ziti was coming out of the oven.

Harold and my father went to work on the lights while we decorated the tree.  What hours before was only a wish shared with a bedtime prayer, now transformed our home into the visible wonders of the Christmas Season. The joy we all showed also seem to transform my dad, filling him with a holiday spirit that would stay with him the rest of his life.

Filled with this memory, I became distracted and barely noticed my wife and kids at the register, squaring up their tree purchase.  “Come on dad we’re set to go.  What do you think of this one'”  as they held the tree up for my inspection.  “Wait a second” I said “we’ve only been here a minute.  Where’s the fight, the argument, you’re breaking tradition.”  “We both love this one and besides its time to start a new tradition of making this trip fun with pleasant memories,” said my mature daughter.

Almost on cue a light snow began to fall through the still bright December sky.  My wife sharing my surprise with the kids, said “Looks like this could be a good Christmas.” “Christmas is always good” I replied.

Gracie’s Baked Ziti: 

Baked Ziti

Baked Ziti Ingredients:

  • 2 cups ricotta cheese
  • 1/2 pound mozzarella cheese, shredded
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, lightly beaten
  • 1 pound Ziti pasta
  • 2 cups of Sauce (more if needed)

Preparation:

 1.    In a large bowl combine the ricotta cheese, Parmesan cheese, parsley, salt, pepper, eggs and 3/4 of the mozzarella cheese.

 2.    Preheat the oven to 350 degrees and start boiling 4 cups of salted water.  Add the pasta and cook until not quite al dente.

 3.    Drain the past and return to the pot.  Combine drained pasta with the ricotta cheese mix and 1 cups of sauce.  Mix all well.

 4.    Cover the bottom of a good size casserole dish with some of the remaining sauce and layer the pasta into the dish.  Add the remaining sauce evenly and top with shredded mozzarella.

 5.    Bake for 20 minutes or until the Mozzarella is melted and lightly browned.  Let sit for 5 minutes before serving.

Gracie’s Tip – Go out of your way to find fresh Ricotta Cheese.  Any Italian Market will be sure to carry fresh Ricotta.

Happy Holidays Everyone!

 

 

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What I’m Making on Christmas Eve

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 LZ98_001_0038_11DM  “As a child I never did understand why we had to eat fish on Christmas Eve and why there had to be seven different kinds.  I was not a big fish fan and most of my cousins felt the same way.  As the entire family gathered to celebrate we often made faces as Baccala and Mussels and Tilapia fillets adorned the table.  We put up with this mainly because it was Christmas Eve and we didn’t want to upset the adults.  From Gracie’s Christmas Eve Recipe Book – Night of the 7 Fishes

As I got older I really began to love that tradition.  I made my best attempt the past years to pass that along to my children as well.  However, like me at their age, they  make faces when the seafood is brought out and ask if I made pasta, or pesto or gnocchi.  So with that, my “Night of the & Fishes” has turned into 3 fishes and a bunch of other stuff.  Here’s what I’m making:

Antipasto:

As with just about ant special occasion we start out with Gracie’s Farmer’s Antipasto.  I talked about this in my Thanksgiving post, so if you missed it or need a refresher,  Click Here. 

     Next up Shrimp Wrapped in Prosciutto.  I love this dish and for some strange reason have not made it in a few years.  In my Christmas Eve Recipe book I talk about how you need to make sure you make enough.  If you have any big eaters coming over, keep an eye on them as this dish will quickly disappear.

Preparation:

This is one of those dishes that you need to buy according to your needs.  If you having 20 people than make 40 .  The below ingredients will make enough for 10 people, unless of course you invite me over.

  • 20 Jumbo Shrimp, peeled and deveined
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 20 thin slices of Prosciutto

Preheat your oven to 450 degrees.  You may have to make this in stages, so in a large sauté pan warm the olive oil and add the shrimp.  Sauté quickly until they turn pink, about 2 minutes.  Remove from the pan and add white wine to deglaze, soaking up the brown bits on the pan bottom.  Remove the pan from the heat.

Wrap each shrimp in a piece of Prosciutto and place on a baking dish.  Place in the oven to help seal the juices from the meat over the shrimp, about 2 minutes.

      Meanwhile reheat the pan juices and arrange the shrimp on a serving platter and top with the pan juices.  The recipe says to serve immediately, which should be no problem as your guest will be lining up waiting.

Gracie’s Christmas Eve Recipe Book – Night of the 7 Fishes Free.  Many of the recipes in this post are available there!

First Course (Primo):

In a traditional Italian meal the first course or Primo usually consists of something heavier than the antipasto but lighter than the main dish.  It is almost always a hot dish.  My second daughter married and settled in Alabama some years ago, but always comes North for Christmas.  Her one and only request is for Gnocchi in Pesto Sauce.

Need our great Pesto Recipe with Gracie’s secret ingredient, then CLICK HERE!

Along with the Gnocchi, there are others who need a special dish.  So I’m planning a simple pasta with Marinara Sauce to keep my son happy and Linguini with White Clam Sauce, to get me in another seafood.  Here’s our Recipe:

  Ingredients:

• 4 tbsp. olive oil
• 3 tbsp. butter
• 4 cloves chopped garlic
• three 6.5 oz. cans of chopped clams
• 1 1/2 cups of reserved juice from the clams
• 1/2 cup dry white wine
• 1/2 cup chopped Italian parsley
• fresh grated Parmesan
• salt and pepper to taste
• 1 lb. Linguini

Heat the olive oil and butter in a large skillet over medium heat and sauté the onions and garlic until softened about 3 or 4 minutes. Add the reserved clam juice and the wine – raise the heat, and bring it to a vigorous simmer, then lower the heat and simmer for 10 minutes. Begin cooking the Linguini in a pot of salted water.

Drain the linguine when it’s done al dente. Taste the sauce for salt, then add the clams, the linguine, and the parsley, and simmer together for 5 minutes, until the sauce is mostly absorbed. Serve with grated Parmesan

Round Three (Secondo):

Depending on what region or area of Italy you originated from this is usually considered the main or most important course.  Think meats like pork, stew, steak or sausage.  On Christmas Eve it’s seafood.  My Choice this year Sole Stuffed with Crabmeat.  Here’s the recipe from Gracie’s Christmas Eve Recipe Book – Night of the 7 Fishes.

Ingredients -Serves 4 to 6:                    

  •  6 Fillets of Sole about 6 ozs. each
  • 1 can flaked crab meat*
  • 1 small onion – finely chopped
  • 4 celery sticks –  finely chopped
  • 4 tbsp. of butter
  • 1/4 cup fresh Italian parsley
  • 1/2 cup of breadcrumbs
  • juice from 1/2 a lemon
  • 1/4 tbsp. paprika

* For purist go for the flaked crab meat.  Mom often times used imitation crab meat sold in frozen one pound packages.  Very hard to tell the difference, but a lot cheaper.

Preparation:

Chop the onion and celery into fine pieces.  Sauté the onion and celery with butter in a frying pan until the vegetables are soft and tender.  Add parsley to the frying pan and stir in breadcrumbs and crab meat, together with lemon juice.

Grease the bottom of a good sized baking dish with butter.  Spread the crab meat mixture over the sole fillets and roll them up, placing them in the baking dish seam facing down. Sprinkle with paprika and add a dab of butter atop each fillet roll. Bake in a 400 degree oven for 25 minutes.

Side Note:If you can’t get Sole, Tilapia was a good substitute.

So that pretty much wraps up my Christmas Eve.  Of course there will be many side dishes, usually vegetables or salads and plenty of desserts.  When it’s time to head on over to church, everyone is making excuses or faking a deep sleep.

I truly wish you the best wishes this Holiday season and whatever you are celebrating  I hope it’s filled with Joy, Love and Peace!

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7 Gifts for the Wine Lover

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Here are 7 gifts (one for each day of the week) for the Wine Lover in your life.

  Day One:  Caymus Napa Valley Cabernet Sauvignon 2011– Even if your a semi wine enthusiast you know Caumus Cabernet Sauvignon.  Rich, smooth and just flat out good, you can drink this now or any time in the next 10 years.  Very cellar worthy.  Wine.com has it for $69.99.  CLICK HERE to order NOW!

Franciscan Magnificat & Harry London Dark Chocolate SALE: $68.75 Shipped w/code: MAGNIFICAT  Day Two:  Franciscan Magnificat & Harry London Dark Chocolate: Here’s something truly special for that special person in you life.  Magnificat is one of the original Meritage blends in California, a wine Franciscan has proudly crafted since 1985.

Harry London dark chocolate squares have a delicate, smooth & creamy feel and taste. Each individually wrapped chocolate square is a perfect treat. There are approximately 12 squares per box.  $85.94 CLICK HERE to order NOW!

California Wine Tour Wine Gift Basket  Day Three: California Wine Tour Wine Gift Basket $99.99.  Celebrate the Holidays with California wine country lifestyle.  You get three delicious wines – a Pinot Noir, Chardonnay and Merlot – and an assortment of gourmet foods. This gift arrives in a beautiful basket tied up with festive ribbon.  CLICK HERE to order NOW!

Tough Dame Diva Kit w/ Medium T-Shirt  Day Four:  Tough Dame Diva Kit $59.99 – Here’s what you get:

1 Red brick Cellars 2009 Tough Dame Cabernet Sauvignon

1 Tough Dame Ladies Fitted t-Shirt (S,M,L and men’s XL

1 Box of Harry London Chocolate Squares (dark 12 pieces)

1 Box of Harry London Chocolate Squares (espresso 12 pieces)

CLICK HERE to order NOW!

Tuscan Trattoria Italian Wine Gift Basket  Day Five:  Tuscan Trattoria Italian Wine Gift Basket – Of course we had to suggest something Italian.  Nestled in a five-quart stainless steel colander are ingredients for savory Italian pasta dinners. Two types of pasta and two classic sauces are paired with Banfi Col di Sasso, a Tuscan blend of Sangiovese and Cabernet Sauvignon. For dessert, chocolate chip biscotti are included.  CLICK HERE to buy NOW $59.99

  Day Six:   Viva Italia! Italian Wine Collection – OK, so once I start with the Italian stuff I can’t stop.  This six packs of Italian wines is a nice mix and combines six bottles representing the best wine growing regions and varieties of Italy. A diverse collection for the Italian wine lover.  CLICK HERE to order NOW!

  Day Seven:   Riedel Swirl Gift Set – Buy 4 Glasses, Get Free Decanter – Riedel: “The Swirl collection embraces a care-free, relaxed attitude. Wine-friendly with everyday appeal, named for the ease with which it allows you to swirl your wine, the Swirl collection offers a rippled shape with subtle grooves that help guide the wine around and around the vessel. This gift pack includes 4 Swirl red wine glasses plus a free gift of a Swirl decanter.” ON SALE NOW AT $57.94

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