We’re Declaring November as “I Like Italian Food Month”

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We decided to declare November as “I Like Italian Food Month.”  With so many great recipes floating around the internet and more people discovering the joys of cooking Italian, it just made sense that we devote a month to Italian Food.

So here is what we plan to do.  No less then twice weekly we will post our rendition of a classic Italian recipe.  By classic, I’m referring to some of the more traditional Italian foods, meals that you grew up with.  To start things off we’re going my mom’s version of Manicotti.

Finished!

Why start with Manicotti?  As a kid I never knew my mom could make a Manicotti.  It was by far my favorite dish, but it seemed I only enjoyed it when we ate out.  I forget the exact circumstance, but I apparently did something in which Gracie was very appreciative.  She asked me what I wanted for dinner and when I mentioned Manicotti, she agreed.

She went right to it and soon afterwards it was not unusual to see Manicotti pop up for dinner on random Wednesday nights.  She worked a full time job, but had Wednesdays off and dinner was always a little bit special midweek.  In fact many of my older cousin that lived nearby would somehow get invited to Wednesday’s Dinner Party.

The secret behind a good Manicotti, or any dish for that matter, is the ingredients.  My mom was a grocery shopper extraordinaire.  Whenever she when shopping it always included four or five stops.  Who had the best ricotta cheese, who had the best produce, and with meats, fish and chicken we’re talking a totally different day.  All for the purpose of getting the best ingredients.

The one thing that Gracie’s relied on with her Manicotti was fresh Ricotta Cheese.  I can remember taking the bus with her to Bronx and Arthur Avenue just for fresh Ricotta.  By the way, if you’re visiting New York City and don’t include a stop to Arthur Avenue, you’re missing out.  Not nearly as special as it once was, Arthur Avenue in the Bronx still host great Italian Pork Stores, Authentic Italian Deli’s, Fish markets and the best Italian Restaurants in the city.

The Manicotti:

The Crepes:

  • 1 Cup Flour
  • 1 Cup Water
  • 2 Eggs

Beat the flour, eggs and water (you may need a bit more water) to make a batter.  Pour a small amount of batter in a greased 9-inch frying pan under low heat.  Make sure the batter covers the entire pan.  Cook until the crepe can be easily removed from the pan.  The top should still be moist.  Lay the crepe flat and continue until all the batter is used up.  You should have enough for 10 crepes.

The Filling:

  • 1 1/2 cups whole milk ricotta cheese.  If you can find fresh ricotta, go for it.
  • 1/2 pound shredded or diced mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 beaten egg
  • 1/2 cup chopped Italian parsley
  • Salt and pepper to taste

Mix all your ingredients together in a bowl.  When you have a nice consistency, spoon evenly into the center of a crepe and spread out using your spoon.  Roll the crepes and pinch the ends to seal.  Lay the crepes in a glass baking dish that has an even layer of sauce on the bottom.  Spoon the rest of your sauce over the top and cook in a preheated 325-degree oven to 25 minutes.  Remember these are fresh and will cook quickly, so keep a close check on them.  I sometimes lay a little Parmesan over the top as well. 

The best red wine for your Manicotti feast is Barbera d’ Alba.  The third most planted red grape variety in Italy, known for deep color, low tannis and high levels of acid.

My pick  La Spinetta Barbera d’Asti Ca Di Pian 2009 – Here’s what the wine maker had to say, “The bouquet has beautiful and complex aromas of black currant, dried plums and Indian tea. This is a complex, vibrant, focused wine has refreshing acidity and ripe fruit. Made with 100% Barbera.”  CLICK HERE!

The Michele Chiarlo Barbera d’Asti 2011 has a good rating pedigree and the wine is medium bodied and robust with rich, ripe cherries and earth on the nose and an elegant palate. CLICK HERE!

Be sure to finish off the meal with a good cup of espresso or cappuccino.  Check out our latest review with our choice as the top Espresso Maker –  The Saeco Via Venezia Espresso Machine. CLICK HERE!

Want more classic Italian dinner ideas pick up “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.”

photo by: trenttsd

How to Make the Best Umbrian Stew.

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I purchased a new Stockpot and thought the best way to break it in was by making a hearty Umbrian Stew.  The recipe I’m about to share comes from a cookbook my sister gave me at Christmas about 10 years ago.  Called Enoteca  by Joyce Goldstein, it is in the subtitle “simple, delicious recipes in the Italian wine bar tradition” that caught my attention.  (FYI – Enoteca translates to Wine Bar).

Check out the review for my new Stockpot and the great price offered at Chefs Catalog. Click Here!

The focus of Enoteca is to inspire home chefs to make a meal of many small dishes.  As the book jacket says, “Eat less, but taste more – a great way to discover the terrain of both food and wine.”  Now that is a foodie strategy I can live by.

Goldstein calls this stew La Padellaccia and is primarily a pork and borlotti bean stew.  If you’re unfamiliar with borlotti beans take a second to go back and read our blog post from January 29th of this year (https://graciesravioli.com/borlotti-beans). Goldstein points out that the recipe is quite rich which makes it a great meal to tap off our UN-official tribute to October as Comfort Food Month.

Dried Borlotti Beans

Before we get into the recipe itself, you got to understand a little bit behind the history of this dish.  Originating in Umbria  which is noted for its pork dishes, La Padellaccia (the wicked pan) is linked with ancient peasant traditions.  That fact along was enough to make me add this dish to my cooler weather menu.

Now I know above we talked about eating less but tasting more, however this recipe serves eight, so be sure to have the gang over when preparing this stew.  Here goes:

Ingredients:

  • 2 cups or about 1 pound of borlotti beans
  • 2 quarts water
  • 2 1/2 tsp. salt
  • 6 to 8 cloves of garlic minced
  • chopped needles from 1 fresh rosemary sprig about 2 tbsp.
  • 1 tsp.freshly ground pepper plus pepper to taste
  • 1/2 to 1 tsp. red pepper flakes
  • 4 tbsp. olive oil
  • 3 pounds boneless pork shoulder cut into 1 1/2 inch pieces
  • juice of 1 lemon
  • Grated Pecorino cheese

Directions:

  Place the beans in a stockpot with water and soak overnight.  The next day, drain the beans and place in a saucepan with 2 quarts water.  Bring to a boil over medium- high heat, reduce the heat to low, cover and simmer until tender but not soft, about 40 minutes.  Add 1 tsp of salt during the last 15 minutes of cooking.  Remove from the heat and set aside.

Combine the garlic, rosemary, the remaining 1 1/2 tsp salt, the 1 tsp pepper and red pepper flakes to the bowl.  Heat the olive oil in a large sauce pan over high heat.  Add the pork pieces in batches and stir until golden, about 8 to 10 minutes.  Sprinkle the browned meat with the garlic mixture and lemon juice, mixing  is quite lean be sure to add water or stock if the meat seems to dry or stick.

If when the pork is done there is extra fat in the pan. spoon it into a saucepan and use it to warm the cooked beans.  Otherwise reheat the beans over low heat in their own liquid.  Transfer the beans to a large serving dish and sprinkle with lots of black pepper and Pecorino cheese.   Spoon the pork over the beans and serve.

Alternatively, you can combine the pork and beans in a pot and heat together to serving temperature, then transfer to a serving dish and sprinkle with the pepper and cheese.  Serve the stew hot or warm.

I’m a big fan of pairing foods from a region with quality wines from the same region.  I’m suggesting a Montifalco Sagrantino to accompany this dish.  These are powerful wines with great depth.  Look for wines with a bit of age.  I recommend the 2006 Scacciadiavoli Sagrantino di Montefalo, which scored 90 points from.  Dark fruit takes center stage while offering great balance and class. Another choice is the 2007 Antonelli Sagrantino di Montefalo, a quality producer and a vintage year that is drinking great right now.

 

 

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3 Italian Wines for Your Sunday Supper

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LZ98_001_0001_11DM  Usually I start these blog post reminiscing about an old family recipe, followed by detailed instructions on how to prepare it and finish it off with a couple of wines pairings.  Today we’ll flip things around and start off with the wines and then give you a killer recipe for your Sunday Supper.

Growing up in the suburbs of New York City with my grandparents, I have fond memories of our Sunday Meals usually shared with many family members.   My Uncle Jim, married to my mom’s sister (Aunt Francis), would  stop by the house after his trip into Brooklyn to visit with his family and drop off a loaf of Italian bread and a bottle or two of wine.

The wine a Chianti, wrapped in a basket, was always considered a necessary part of our Sunday Feast.   I can remember at sixteen being allowed a sip and not sure if I really understood the importance of this Sunday dinner staple.

Now of course, I cannot even think about putting a meal together without considering first and foremost what wine will accompany the food.  The good part is that you don’t have to break into the bank for the perfect wine with Italian food, as many of my picks are attractively priced.  Here’s my list of my top 3 Italian wines to go with Sunday.

CHIANTI CLASSICO GRANDUCATOChianti Classico: My top choice and some of my favorite Italian wines are Chianti Classico’s.  Made from the Sangiovese grape in the Tuscan region, Chianto Classico is still somewhat associated as the wine in the basket.  Wines labelled “Chianti Classico” come from the biggest sub-area of Chianti, that includes the original Chianti heartland. Only Chianti from this sub-zone may boast the black rooster seal on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium.

Chianti Classico varies in price anywhere from $15.00 all the way to high end wines priced near $100.00 and above.  You can find a great deal with this variety at around $20.00.  Try Castellare 2010 ($24.00) or Badia a Coltibuono 2009 ($19.99) a five star classic for under $20.00

Aglianico: An under the radar wine from the Southern Italian regions of Campania and Basilcata.  Aglianico remains one of my favorite options to pair with a Sunday meal.  A dark almost black grape the wines produced from Aglianico tend to be full- bodied with firm tannis, high acidity and perfect for aging.

D'Angelo Aglianico del Vulture 2007Aglianico can be pricy, but I have found some excellent wines of this variety from $15.00 to $25.00.  My top choice in this range is Azienda-Bisceglia-Aglianico del VultureGudarra-2008 ($19.99), but I’m also impressed with Vinosia Irpinia 2009 ($15.99).

  Nero d’Avola:  If it wasn’t Chianti that made grandmas Sunday table is was the Sicilian favorite Nero d’Avola.  Ignored for many years Sicilian wines have been re-discovered as of late and they are enjoying an increase in sales. These are wines with sweet tannins and plum or peppery flavors. 2006 Azienda Agricola COS Nero di Lupo (Nero d'Avola), I.G.T., Sicilia

I’ve talked about Nero’s a lot on this site and have made many suggestions.  Here are a few more that will give you the expected results without costing you a pretty penny.  Feudo Maccari Nero d’Avola 2010.  A five star rated wine for $14.99.  Money has it you will also enjoy Colosi Colosi Nero d’Avola again at $14.99.

Well now that we got the wine out of the way, what do we serve for dinner.  When my mom’s family came over on Sundays it was usually a simple salad with spaghetti and meatballs.  With wine, bread and close family ties each Sunday felt like a celebration.

There were times when we celebrated a birthday or anniversary and you could always expect something beyond the ordinary.  Here is a dish my mother and grandmother used to collaborate on that had everyone happy they stopped by.

Stuffed Rigatoni – This recipe can be found in “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.

The Filling: Pretty much the same as you would do for a Manicotti, I just add diced Panchetta.  Brown the Panchetta in a pan of olive oil prior to using.

  • 1 1/2 cups of whole milk Ricotta Cheese
  • 1/4  lb. shredded Mozzarella cheese
  • 1/2 lb. diced Panchetta
  • 1/2 cup grated Parmesan Cheese
  • 1 beaten egg
  • 1/2 cup chopped Italian parsley
  • Salt and pepper to taste

Cook the Rigatoni in a pot of salted water until almost al dente.  Remember they are going to cook further in the oven.

Add all your ingredients for the filling into a large bowl and mix well. Remove the Rigatoni from the water and drain.  My mom used to rinse the Rigatoni in cold water, but I just try and let them cool down enough to work with.

Carefully stuff each Rigatoni with the mix and arrange in a casserole or baking dish.  I put a little gravy on the bottom and cover the top with more sauce.  Cook in a preheated 350 degree oven for 30 minutes.  Make sure the Rigatoni does not dry out by adding sauce over the top if needed.

Sometimes I add a little grated Parmesan or shredded Mozzarella while it is baking.

There you have it.  A wine and food pairing fit for a Sunday Feast and it all comes about by putting the wine first.

Buon Appetito

 

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Coming Soon – Gracie’s Review Site

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As promised by November 1st the Gracie’s Product Review site will be up and running.  Twice each week we will pick an item, provide a complete review and decide whether you should spend your hard earned money or not.

In addition we will look for the best price and shipping costs to help you save even more.  We intend to review primarily food/kitchen related items but also plan on looking at exercise and fitness programs that compliment the Mediterranean Diet/Lifestyle.

We have worked out some unique partnerships with online retailers and are looking forward to providing this service to our readership.

So be on the lookout for www.GraciesProductReviews.com as we help you stir the pot!

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2 Food Trucks Plus a Push Cart Equals Good Food

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I worked an event at NYU Saturday where all the food was provided by 2 food trucks and a push cart.  Talk about comfort food, this was an amazing assortment of good stuff at basement prices.

A few years ago the popularity of food trucks and street corner push carts really started to take off.  No longer was the corner vendor limited to hot dogs and salted pretzels.  These vendors became the new providers of quality quick lunches and super fast meal pickups.

Most of these vendors specialized in one type of food, offer great sides and for a few bucks you’re good to go.  How can you go wrong.

Saturday’s vendors provided Dumplings by Rickshaw Dumplings, Empanadas by Nuchas and Indian Veggie food (Dosa), wonderfully crafted by cart vendor NY Dosas.  These three street vendors kept me in specialty food heaven for the entire day.  So great where their offerings that I had to come home and figure out exactly how I could emulate their food in my kitchen.

I immediately took to the internet to see if they offered recipes online.  How stupid, of course they didn’t.  I did find their information and will share their websites and twitter pages below.  Here is a little info and some recipes for you to try and emulate their style.

Empanadas by Nuchas (Click Here):  The Nuchas concept is according to their website, “inspired hand- held foods.  Nuchas takes the traditional Latin American food to new heights.  Fresh baked around the clock, Nuchos is a creative, convenient and delicious alternative cuisine.”

Feliz 18...!!!

Recipe:  Nuchas had more Empanadas than I can remember, right down to a Empanadas that included Nutelle (click above for their site).  Here’s a cool recipe I found online from the Food Network site for making your own Empanadas.

Ingredients
1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo sausage, casing removed
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
1 egg
Directions:
Preheat the oven to 375 degrees F.In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes.
Set aside and let the filling cool.Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada.
Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.
Rickshaw Dumplings (Click Here):  In addition to their Food Truck, Rickshaw Dumplings doubles as a Bar/Restaurant in other locations across New York City.  They have a pretty simple approach to food, “Do one thing and do it well.”  
I treated myself to six pieces of the Chicken and Thai Basil Dumplings with Spicy Peanut Sate Dip.  A co-worker came by and asked for a taste and I when right into my selective hearing thing as I didn’t want to share.
They offer up eight different varieties in their dumpling bar but only three were available on the truck.Simular to a ravioli or even an empanada, Rickshaw Dumplings are made with the finest ingredients you would expect to see in a fancy restaurant and not a food truck.  I really loved their dumplings.  Below is one of their recipes I discovered on at www.thekitchn.com.
Maroussia's Dumplings - Babka AUD15
Rickshaw Dumplings Adapted from Kenny Lao makes about 80 dumplings, depending on wrappers used
1/2 head of Napa cabbage
1 tablespoon salt
1 pound fresh ground turkey or other ground meat
1 bunch scallion, chopped
1 bunch cilantro leaves, chopped
1/4 cup soy sauce
3 tablespoons minced ginger
2 tablespoons sesame oil
2 teaspoons freshly ground pepper
2 eggs, beaten
2 packets round dumpling wrappers (most brands have 30-45 wrappers per package)
vegetable oil for fryingFor the dipping sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sriracha or other hot chili sauce
Cut the cabbage crosswise into thin strips. Toss in a large bowl with salt in a bowl and set aside for 5 minutes. Take handfuls and wring out the moisture. Dump out any remaining water in the bowl. Combine the cabbage with the turkey, scallion, cilantro, soy sauce, ginger, sesame oil, pepper and eggs. Mix well with a large spoon or, preferably, your clean hands.Set yourself up in a spacious work area with the dumpling wrappers, a little bowl of water and a large cutting board or cookie sheet.
Grab a helper or two. Lay out a dozen or so dumpling wrappers. Place about 1 tablespoon filling in the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper with water. Fold the wrapper over to make a half circle and make a pleat at the top of the curve. Pinch in the sides then lift up the edges to meet the center, creating a pouch. Pinch the top together and bend out the sides slightly to curve.Heat a skillet over high until very hot. Add 1 tablespoon oil (a little less if using a non-stick pan) and coat the sides. Place enough dumplings in a single layer to line the pan, then stand back and carefully pour in a 1/2 cup of water (enough to immerse the dumplings by 1/2-inch.) Cover and cook until the water is absorbed.Holding the pan with a hot pad, place a large plate or platter as a cover on the pan and invert. Scrape the dumpling out with a spatula (careful of non-stick surfaces.)Repeat with the remaining dumplings.To make the dipping sauce, combine all ingredients in a small bowl.

Serve dumplings hot with the dipping sauce.

NY Dosas ( Get the Full Story Here) https://twitter.com/nydosas‎ : Thiru Kumar the owner of the Dosas food cart has been selling his Vegan food on the streets around NYU for over 10 years now.  He was quick to tell how much of a legend he is in the area and I immediately found out that he was not joking.  Lines formed quickly around his cart and he handled each and every order like a seasoned vet.

Here’s what newyork.seriouseats.com had to say about Thiru.  “Perhaps the secret behind N.Y. Dosa’s long-standing success is all the hype, aided and abetted by Thiru himself. An incredibly animated Sri Lanka native with a ‘stache to rival Tom Selleck’s, Thiru hardly needs to be prompted when it comes to talking up his cart.

“I have fans all over the world–over 42 countries. There are fan clubs in California, in Japan. … Normally you would see all these articles up in different languages–all these reviews.” Not that Thiru is the only one to speak highly of N.Y. Dosas: the cart won the Vendy Award in 2007, and a quick Internet crawl reveals countless sparkling reviews from customers and critics alike.”

20100824-utthapam-2.pngLike I mentioned above the food is 100% vegan and is made by incorporating veggies into a pancake type of crepe.  Many are made with lentils, potatoes or rice.  The taste just won me over and I wish I had the stomach space to try them all.

Thiru himself is a bit of a character and when I asked for the recipe he just smiled and said “I’m sorry, no Mr. Mike.”  I searched the web for the best Dosas recipe and found this is not an easy dish to prepare.  So believing a picture is worth a thousand words, check out the YouTube video below.

My wife works in mid town Manhattan and is always raving about the food carts and specialty food trucks.  I now understand what she’s talking about.  After sampling these three gems, I can’t wait to get back into the NYC for a taste of good city street food.

 

 

 

photos by: mabel flores & avlxyz

Part II – Another Pumpkin Recipe

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LZ98_001_0013_11DMLast week we started taking a look at pumpkin recipes that tied into our theme of October comfort food.  As promised today we offer up a second dish utilizing the pumpkin with a great home made ravioli and a brown sugar glaze.

I love brown sugar glaze with this recipe.  My mom used to make sweet potato gnocchi and I remember the first time she tried them with this topping.  It was a real change of pace and began for her a new approach to Italian cooking.  She began to think more contemporary without losing her traditional roots.  Her cooking rose to new heights and we benefited by sharing some great meals.

Our family Gnocchi recipe appears in my first eBook “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.”  Go check it out.

OK, back to Pumpkin Ravioli.  When my mom put this together she made her own dough, and you should also but making your own dough takes time.

It looks easy, but it's a definite skill.

It looks easy, but it’s a definite skill.

I have discovered a little shortcut which makes this dish so easy you can whip it together after you’ve come home from work.  My shortcut?  I cheat and buy fresh lasagna sheets.  I get out the rolling pin, sprinkle some flour on the sheets and get them thin enough to make a quality ravioli.

Ingredients for the Filling:

  • 1 can (28oz.) pumpkin puree
  • 1 egg lightly beaten
  • 4 Tbsp. grated Parmesan
  • 1/4 tsp. grated nutmeg (grate it yourself)
  • 1/4 tsp. salt
  • 1 Tbsp. seasoned Italian bread crumbs

A little bit of information on these ingredients before we continue.  If you have fine sea salt use it, but avoid the coarse version.  Buy a piece of nutmeg and grate it into the mix with a cheese grater. The nutmeg really adds a distinct flavor and is an ingredient used in many Italian dishes.  The bread crumbs help bind the ingredients and if you can afford Parmigiano-Reggiano, go for it.

Directions:

In a bowl combine the pumpkin puree, the egg yolk, cheese, nutmeg and salt.  Mix well and add the bread crumbs as needed to bind the mixture.  Set the filling aside’

Break out your lasagna sheets and using the rolling pin with flour approach, get two sheets nice and thin.  Lay them out side by side and on one sheet, drop spoon sized portions of the mixture side by side down one sheet.  Place the second sheet over the top and press around the edges of the ravioli,  Cut the ravioli with a pizza cutter.

Once all the ravioli are assembled it’s time get cooking.  Remember fresh pasta of any kind cooks much faster and you need to stay on top of the pot during this process.  Bring 5 plus quarts of salted water to a boil and gently add a few of you pumpkin ravioli.  They will cook in 3 to 5 minutes but I wait until they float, give them another minute and remove to a warm bowl with a slotted spoon.  Continue until all the ravioli are done, and cover the bowl to keep them warm.  Sprinkle just a touch of olive oil to keep from sticking.

Pumpkin Ravioli with brown butter sauce by the fetching @alexandra90210In a skillet add two Tbsp. of butter and one Tbsp. of olive oil.  When the butter melts and the mix is hot, stir the two together.  Pour over the ravioli and immediately sprinkle brown sugar over the top to coat the dish.  Garnish with chopped parsley and toasted almond or walnuts.  Serve immediately and enjoy.

I look for a nice Valpolicella Ripasso to go with this ravioli dish.  Try this one to start:

Tommasi Ripasso Valpolicella 2010 $24.99 – Worth every penny, intense ruby red in color with a spicy sweet cherry flavor.  Well balanced and full of flavor.  CLICK HERE.

 

There you have it, our second comfort food recipe for October, using pumpkin as an ingredient.

Buon Appitito

 

 

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photos by: timomcd & mjhbower

Two Pumpkin Recipes That Make October Special – Part I

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At Gracie’s Ravioli we have declared October special by making it the official “Comfort Food Month.”  With that you need to try these two Pumpkin recipes that certainly fit the bill.  Remember our definition of a “Comfort Food.”

“A food that is satisfying because it is prepared in a simple or traditional way and reminds you of home, family, or friends.”

Our first recipe is for Pumpkin Risotto.  I understand that many of you don’t consider any risotto dish as simple, in fact you’re already starting to think about the time it takes to prepare this dish.  When my mom made a risotto she did what any smart cook would do, she delegated.

Since I always did my homework at the kitchen table I was awarded the task of stirring the pot.  Mom would whip up the ingredients and every few minutes check to make sure I was holding up my end of the job.  She loved making a risotto and oftentimes added new ingredients.  This pumpkin version became an October standard and always reminds me of those moments watching my mom cook.

Ingredients:

  • 2 tbsp. olive oil
  • 6 to 7 cups of vegetable broth
  • 2 white onions, diced
  • 1 cup pumpkin puree
  • 3/4 cup dry white wine
  • 1 tsp/ freshly grated nutmeg
  • 1 tsp. ground white pepper
  • pinch of salt
  • 5 tbsp. unsalted butter
  • 1 1/2 cups of arborio or carnaroli rice
  • freshly chopped parsley
  • 1/2 cup Parmesan cheese

Preparation:

Heat the oil in a medium saucepan and add half of the diced onions.  Cook over semi high heat until the onions are soft and translucent.  Add the wine, nutmeg, white pepper and salt, stirring until the liquid has evaporated.  Remove from the heat and set aside.

In a medium saucepan bring the vegetable stock to a boil, then quickly lower heat, keeping the pot hot.  In another medium sized saucepan heat the butter and when it begins to sizzle add the rice and remaining onions.  Continue cooking over high heat, being sure to stir, until the onions once again become translucent.

Now, here is where you delegated ‘Pot Stirrer’ comes into play.  Begin by adding one cup hot stock, stirring constantly, until all of the liquid has been absorbed.  Reduce the heat and gradually add 3 cups of hot stock one at a time.  Stir each time until the liquid has been absorbed and then add the next.

After the first three cups are done add the pumpkin puree mix and continue one cup at a time with the vegetable stock.  Check to make sure your designated stir person has not lost the use of their arm.   Continue stirring until the rice is tender, about 10 to 12 minutes.  Add the parsley and additional butter if you desire.

Risotto should be served almost immediately, offering a bit of Parmesan cheese on top.

Cats on guardMost chefs and wine experts would suggest a white wine with Risotto and you will hear Chardonnay coming up more often than not.  Sorry, but I cannot go along with that school of thinking and would suggest a Riesling, if it’s going to be a white.  You should even  use a Riesling when preparing the risotto.

A nice old world Pinot Noir would also pair well with Pumpkin Risotto.  Below are two suggestions you may want to try.

Pierre Sparr Riesling 2011 $14.99. (Click Here)

I Think the best Rieslings are made in the Alsace region of France.  Maybe I’m partial because that’s where my wife’s moms family originated from, but their Rieslings are truly unique.  “Smooth and minerally with bright lime and apple fruit; clean, fresh and juicy with balance and style; a terrific food wine.” 90 Points

J. Hofstatter Meczan Pinot Nero 2011 $19.99 (Click Here)

This is a Pinot produced in the Alto Adige region of Italy.  It is considered a smooth Pinot, which makes it a perfect match for our Pumpkin Risotto.  The wine maker notes, “The Pinot Nero Meczan is a lively ruby red color. It has exuberant and fresh aromas reminiscent of woodland berry fruits and cherry forming a harmonious bouquet, rich and elegant on the palate. It is well-balanced, medium bodied with rich flavors and a lasting finish.

I know I promised you two Pumpkin recipes, but then again this is Part I of the post.  Early next week we tackle a true comfort food in Pumpkin Ravioli.

wine.com

 

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Welcome October – Comfort Food Season

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Welcome October and with it the start of Comfort Food Season.  Webster’s defines Comfort Food in the following way – “noun. : food that is satisfying because it is prepared in a simple or traditional way and reminds you of home, family, or friends.”

That definition just rings out the message of the Mediterranean Diet and leads me to share with you my number one Comfort Food recipe, “Grandma’s Pasta E Gasciata.”  This was a family favorite which my grandmother only made on Easter Sunday and on my grandfather’s birthday.  Trust me, the whole family came out to polish this dish off.

Traditional Baked Ziti. Our family version doesn't add the extra mozzarella topping

Traditional Baked Ziti. Our family version doesn’t add any mozzarella.

The dish also produced a family debate that lasted for years.  Go figure, Italians fighting over food.  My mother referred to it as Sicilian Lasagna, as all the ingredients were layered.  Everyone else called it Sicilian Baked Zita.

After my grandmother passed my mother being the heir apparent in the kitchen would make this dish a lot more often and even added a wrinkle or two.  The name I am told (could never find a translation) has to do with using what’s available.  This is such a common practice in traditional, old world cooking.  No one jumped into the donkey cart for a ride to the market.  If it wasn’t available, it didn’t need to make the dish.

Before attempting this recipe here are a few tips regarding the ingredients. My mother and grandmother loved bracioli, a rolled, stuffed flank steak. Depending upon where you live, it may be difficult to find bracioli. Italian pork shops or deli will for sure carry it, but unless you’re near or in a big city most supermarkets do not. If you cannot find bracioli, substitute a mixture of hot and sweet sausage.

Roasted almonds work the best but I have tried pistachio and pine nuts with decent success. Pistachio and pine nuts are both much more expensive. You will also need a fair amount of sauce (we called it gravy) and if you make your own, realize that this will add to your preparation time.

Ok here goes:

  • 4 large pieces (cooked) Braciole meat shredded. I often times use sausage

Bracioli - Mom would cook it in her sauce and then finely chop for the Gasciata

  • 6 hard boiled eggs, finely chopped
  • 1 cup chopped roasted almonds
  • 1 cup grated Parmesan cheese
  • 1 lb. elbow macaroni (mom’s choice but I like Penni Rigati)
  • 1 large bowl sauce

Always have your ingredients chopped, grated and ready to go before putting everything together. Makes preparing this dish a lot easier.

  • In a pot begin boiling water for the elbow macaroni. Add salt to taste and cook until medium, not quite al dente. Drain.
  • Pour ½ cup of sauce in a large baking or casserole dish. Layer one half of each of the ingredients in the following order: elbows, braciole or sausage or both if you like, eggs and almonds. Sprinkle with the Parmesan cheese and repeat above process a second time.
  • Cover with additional sauce and sprinkle remainder of the grated Parmesan over the top. Bake uncovered in 350 degree over for 45 minutes. Serves six, but in our family only four.

A traditional Sicilian dish needs a traditional Sicilian wine as a compliment.  If you ever traveled to Sicily and have enjoyed a glass or two of the house wine at any restaurant then you can bet it was Nero d Avola.  Readily available just about anywhere and always at a good price, a nice Nero d Avola runs about $15 to $20.  Try Feudo Maccari Nero d’Avola 2010 ($14.99) or Torresella Nero d’Avola 2010 ($12.99).  Both are excellent values and highly rated.

There you have it, my favorite October comfort food.  I hope you enjoy it as much as I do.

Buon Appitito

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photo by: irrezolut

You Should Eat Fish at Least Once a Week

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Eat Fish at Least Once a WeekI really like the idea of eating fish or seafood at least one a week, in fact I try and sneak it in twice. So here are two recipes that I know you will  enjoy.

Pecan-Crusted Salmon

Salmon Bake with Pecan Crunch Coating

Here is great recipe with crushed pecans that are loaded with Vitamin E. Add this with super healthy salmon and you got a great meal. From “The Mediterranean Diet Recipe Book – Gracie’s Guide to Healthy Eating.”

 Ingredients:

• 4 salmon fillets

• 1/2 cup finely chopped pecans

• 1 egg white beaten

• 1 tsp. sugar

• pinch of salt

Heat oven to 425 degrees, and line a baking sheet with foil. Place salmon fillets on the baking sheet, skin side down.

Combine pecans, egg white, sugar and salt in a bowl. Spread mixture over the top of the salmon. Bake 8 to 10 minutes or until cooked through.

Baccala Pizzaiola

Baccala or salted cod is enjoyed in every nation that borders salt water. A universal seafood.

Baccala or salted cod is enjoyed in every nation that borders salt water. A universal seafood.

My mom used to make this often using Baccala or Cod Filets.  I find that any white fish works well.  Tilapia is good substitute. From “Gracie’s Christmas Eve Recipe Book – Night of the 7 Fishes.”

Ingredients:

• 1 lb. Baccala fillets

• 1/4 cup olive oil

• 5 tbsp. seasoned Italian breadcrumbs

• 1 tbsp. grated cheese

Coat the bottom of a shallow baking pan with olive oil. Sprinkle with half of your breadcrumbs and arrange the fish on top.

Sauce Ingredients:

• 1/4 cup of olive oil

• 1 tbsp. minced onion

• 1/2 cup plum tomatoes mashed

• 1 clove minced garlic

• 1/2 tsp. oregano

• salt and pepper to taste

• sprig of fresh Italian chopped parsley

In a small bowl combine all the sauce ingredients and pour over the fish. Mix together the balance of the breadcrumbs, the olive oil and grated cheese. Sprinkle over the top and bake at 375 degrees for 25 to 30 minutes.

LZ98_001_0038_11DMCapitalizing on the health benefits of fish is a standard of the Mediterranean Diet.  Try these two quick, easy and tasty seafood recipes that help you fill your quota of having fish at least once during the week.

Buon Apitito!

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101 Healthy Eating Tips Part II

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Over the weekend I shared with you 51 of my 101 Healthy Eating Tips.  These final 50 tips will contain some surprises, continue you journey into healthy eating and ring out directly from the Mediterranean Diet.

Eat Less, and Enjoy More

A lot of people multitask when they eat, such as watch TV, do homework, or job tasks. When this happens, people forget about the joys of eating. Plus, people are more likely to overeat when they don’t pay attention to their food.

 Make a Healthy Choice with Veggie Broth

There are many health benefits in vegetable broth over beef or chicken broth. First, a cup of veggie broth only has 15 calories. Next, veggie broth has the vitalizing ingredients that you would find in veggies.

 Enjoy Farm Fresh Foods

A lot of the produce at the regular grocery stands contains chemicals and pesticides to preserve them in transportation. When you buy from local farmers, you get produce at its peak form.  Support you local Farmers Market!

 Don’t Miss Out on Whole Fruit

Choose whole fruit instead of fruit juice. By choosing fruit juice, you are missing out on the most important parts of the fruit which are the pulp and skin. The skin of the fruit contains important nutrients while the pulp contains fiber.

 Read the Food Labels

Try to get into the habit of reading the food labels, so you can compare and contrast different foods. This will help you make wise health choices and limit the fat, sugar, and cholesterol in your diet.  This may add some time to your grocery shopping but it’s well worth it.

 Stop Eating Before You Are Stuffed

There is an old motherly saying to finish all of the food on your plate because there are starving children. In reality, this is not a good habit for health and weight loss. Instead, eat until you are no longer hungry.

 Eat Every 3-4 Hours

When you go for long periods without food (5+ hours), you are prone to gaining weight because glucose and a hormone insulin turns into fat. To avoid this, make sure to eat every 3-4 hours.

 Check Dietician Credentials

It is important to do your homework by checking the credentials of a dietician because anyone can call themselves a dietician. Also, the credentials vary within dieticians and nutritionists.  I’m not a dietician or a nutritionist, just a guy looking for healthy eating habits.

 Add Variety to Your Diet

Eating a single type of food can be fast and convenient, but you can’t get all of the essential minerals and vitamins from that single particular food. Mix it up, and add a variety of foods to your diet for optimal health.

 Look Out for Restaurant Portion-Sized Food

In this super-sized society, it is common to see large sizes served and advertised in food establishments. The portion size we want for good health is the palm of our hands. Instead, you can order the small size, or you can eat part of it and box it for later.

 Keep Desserts to a Minimum

It is great to celebrate and enjoy dessert, but it should be kept to a minimum. Desserts, such as a banana split, contain high amounts of sugar and fat that will sabotage diets.

Make Meals with Extra Virgin Olive Oil

There are many health benefits of using extra virgin olive oil. It lowers bad cholesterol levels, reduces hypertension (high-blood pressure), improves glycemic controls, and many more.  For cooking at high temperatures, olive oil is the best.

 Crunch up with Carrots

This crunchy powerfood has many health benefits which includes improved eyesight because of the beta-carotene and vitamin A. Also, the beta-carotene has anti-aging affects which creates beautiful skin.

 Support Your Immune System with Oranges

It is known that citrus fruits contain high-levels of vitamin C which is a vitamin that is important to maintaining a healthy immune system. Besides vitamin C, oranges are filled with antioxidants to help flush toxins.

 Protect Your Prostate with Tomatoes

Tomatoes help ward off certain cancers, especially prostate cancer. This is because the tomato has a compound called lycopene. Lycopene is found in the red pigment of the tomato, and this could be the reason for its cancer fighting effect.  Tomatoes are my new super food.

 Reduce Stress with Walnuts

Walnuts cannot make that huge term paper or stack of bills go away, but walnuts can reduce stress. Walnuts contain an acid called alpha-linolenic, which is known to protect the heart in times of stress.

 Digest Food Better with Yogurt

Yogurt contains active, good bacteria called probiotics. Probiotics help adjust the amount of microflora in the intestines, and it helps prevent digestive ailments such as ulcers, constipation, and colon cancer.

Pack Your Fridge with Snackable Vegetables

Vegetables are filled with essential vitamins and minerals to keep us energized throughout the day. Plus, veggies help prevent cardiovascular diseases and type-2 diabetes, so pack your fridge with ready-to-snack vegetables.

 Add a Little Sunshine with Vitamin D

Vitamin D is often called the “sunshine vitamin” because it comes from the sun. If you are feeling gloomy during fall and winter seasons, it is most likely from vitamin D deficiency.

 List Lean Cut Meats on Your Grocery List

Purchasing lean cut meats, such as lamb, sirloin steaks, and chicken, give you valuable proteins without the excess fat. When needed, you should trim off any visible fat and skin before cooking.

 Substitute Your White Flour For Whole Wheat Flour

Basically, white flour is the wheat plant without the brown casing due to the process of refining, and the brown casing holds a lot of the important nutrients. One big difference between white and whole wheat flour is the fiber content, which whole-wheat has the most fiber.  I’m a big fan of whole wheat pasta as well.

 Plan Meals as a Family

There are many benefits to planning meals as a family. Planning meals as a family allows for more family time, and it is cheaper than ordering food. Plus, it is a healthier option because the cook gets to control the ingredients and portion sizes.  Do you believe that this is a tip, it should be a common practice!

 Use Avocados as Healthy Fat Source

Avocados are high in monounsaturated fat, which is known to lower bad cholesterol. It is great to substitute mayonnaise, cream cheese, and butter in sandwiches with slices of avocado.

 Boost Cancer-Fighting Enzymes with Cabbage

There are many cancer-fighting properties that inhibit tumor growth in cabbage which are lupeol, sinigrin, indole-3-carbinol (I3C), and sulforaphane. These properties have shown the same effects as chemotherapy.

 Find Motivation with Spinach

Spinach is high in Vitamin K which promotes proper brain function and a healthy nervous system. Spinach also keeps harmful oxidation away from the brain.

 Improve Concentration with Eggs

Eat some eggs before that big exam or long work day! Eggs contain choline in the yolk. Choline helps regulate the brain and nervous system, which in turn aids with concentration and memory.

Swap Soda for Water

Soda is filled with refined sugar and empty calories which could put on more pounds on the body and induces that “sugar crash” feeling. Water, on the other hand, flushes out toxins from body and lowers fasting glucose levels.  If sugar was a new product it would have a hard time getting governmental approval.

3,500 Calories = 1 Pound of Body Weight

When you are logging your daily food and calorie intake, keep this conversion in mind: 3,500 calories equals 1 pound of body weight. Keeping this in mind will help you gauge whether to increase or lower your calorie intake depending on your health goal.

 Spice Up Your Meals

Try to incorporate hot spices such as cayenne, black pepper, and paprika in your foods. There are many health benefits to spicy foods such as improved mood, decreases insomnia, maintains cardiovascular system, and prevents cancer.

 Enhance Muscle with Protein Bars

Forget the vending machine, and pack protein bars for snacks. One of the biggest advantage of protein bars is their convenience. Plus, these bars enhance lean muscle because of their high protein content.

Burn Calories by Drinking Ice Water

Supplement ice water with your workouts because drinking a glass of ice water burns 25 calories versus 16 calories per glass of room temperature water.

Switch to Low-Fat Dairy Products

Switching from whole milk products to low-fat decrease obesity, diabetes, and cardiovascular disorders. Low-fat milk has very little fat compared to whole milk products.

Avoid Eating Fruits After a Meal

Fruits contain simple sugars which is easily digested, but eating fruits after a meal will allow those simple sugars to get stuck in the digestive tract. This results in deterioration and bloating.  I start my day off with fruits.

 Never Smoke After a Meal

There are studies that show smoking after a meal is 10 times worse than normal smoking. Smoking after a meal increases irritable bowel syndrome and colitis.  Just say NO to smoking.

 Brighten Your Skin with Lemon

Add a little lemon to your favorite facial or body scrub. The citric acid found in lemon is an alpha hydroxy acid that helps dissolve dead skin on your body.

 Lower Blood Pressure with Mushrooms

Mushrooms help lower blood pressure because of a compound found in them called lentinan. Mushrooms are also high in calcium and vitamin B, and they are low in fat and calories.

 Calm Stress with Strawberries

When you are feeling stressed, ditch the chocolate bar and eat some strawberries. Strawberries have natural fructose, and natural fructose does not give you that immediate high that is followed by an immediate low.

 Use Lemons and Herbs to Spice It Up

Replacing salt with lemon and herbs to flavor foods will help cut down on sodium intake. Food may seem bland without salt. It may take 2-3 weeks for our taste buds to adjust to less salty taste because we are accustomed to salty foods.

 Pack Your Meals with Fiber

Whole grains, vegetables, fruits, and legumes are all examples of high-fiber food. Packing your meals with fiber will help you lose weight and prevent from overeating.

Reap the Benefits from Organic Food

Incorporate organic produce, dairy, and meat products into your diet to lessen the exposure to pesticides. There are studies that show overexposure to pesticides can contribute to neurological impairments.

Split Your Meal with a Friend

In this “super-sized” world, it is common for food establishments to serve large portions. By splitting a meal with a friend, you are demonstrating portion control and saving money.

 Stay Smart and Smiling: Avoid Processed Foods

There are studies that show that processed foods are the worst IQ foods because they are filled with high-fructose corn syrup, aspartame, and other chemicals. Not only that, people are more prone to depression with a high processed food diet. SMILE!

 Stick to the 5 Ingredient Rule

Avoid food products that contain more than 5 ingredients. If it contains more than 5 ingredients, it is most likely high-processed. Some examples of food items that have 5 or less ingredients are popcorn, apple sauce, whole wheat pasta, and cheese.

 Wait 20 to 30 Minutes for a Second Helping

It is best to wait 20-30 minutes between servings because that is the amount of time it takes for your brain to register that your body is full. Then, your second serving will most likely be small because you know that you are full.

Feel Guilt Free with Mustard

Mustard is fat-free with less than 5 calories per serving. Mustard can be used in a lot of things, such as sandwiches, salads, and marinades. It also comes in different flavors. Spread a little mustard over salmon before putting it in the oven.

 Indulge in Dark Chocolate Covered Bananas

Dark chocolate is packed with antioxidants and flavonoids, and bananas are rich in potassium and fiber. Together, they make a great pair.

 Go Healthy and Choose Asian

Why is Asian food considered the healthiest in the world? It is because the main component is rice or noodles accompanied with soy, fish, beans, and nuts as protein sources. Meat and poultry are often used sparingly in these dishes.

Make Your Own Instead of Buying in Boxes

There are many benefits of making your own food, and the big reason is you know what is in your food. Plus, you are in control of your food, and it is easier to keep track of your calories.

 Allow Yourself Cheat Meals or Snacks

The sense of deprivation is a big factor on why diets fail. Allowing yourself two cheat meals per week will decrease that sense of deprivation.  I like this tip!

Keep Saturated Fat to a Minimum

A diet high in saturated fat could lead to obesity, high-blood pressure, cancer, and other heart disease. It is recommended to keep saturated fat no more than 7% of calorie intake

There you have it a total of 101 tips for healthy eating.  Even if you just starting out with 20% of these tips, I’m sure you will start feeling better and notice the pounds slipping away.

Buon Appitito!