Strawberry Santas

Strawberries + Whipped Creme = Santa

Roast Brussels Sprouts with Balsamic

• ingredients:

  • Brussels Sprouts
  • Olive Oil (don't use the cheap stuff. The tastier the oil, the tastier the dish)
  • Balsamic Vinegar
  • Sea Salt
  • Fresh Cracked Pepper

  directions:

  

  Roast Brussels Sprouts with Balsamic

  1. Preheat oven to roast at 375°F.

  2. Peel the outer layers of the brussels sprouts Trim the end, then cut brussels sprouts in half.

  3. Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste.

  4. Lightly oil a sheet pan, then spread out brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.
  That's it.  If you want you can serve them with a little creme fraiche, or maybe toss them with a touch more oil & balsamic for an extra tang.  These make an excellent easy side dish, or a nice little munchie.
• 
  
  
  

Beet and Pomegranate Winter Salad

Beet and Pomegranate Winter Salad

Ingredients

• 4 cups packed mixed baby greens
• 2 cups packed assorted micro-greens
• 2 cups sliced baby beets, cooked and chilled
• 1 cup fresh pomegranate seeds
• 3 tablespoons coarsely chopped  walnuts
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1/8 teaspoon ground black pepper
• 1 garlic clove, minced

Cooking Directions

1. Arrange the baby greens in a salad bowl or on a platter. Top with the micro-greens.
2. Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
3. Whisk together the orange juice, olive oil, black pepper, and garlic in a small bowl. Drizzle the vinaigrette over the salad and serve immediately

Quick and Easy Parmesan Cheese Straws

Quick and Easy Parmesan Cheese Straws

Ingredients

3⁄4 cup Parmesan cheese, grated

1 package frozen puff pastry, thawed

Preparation

1

Preheat oven to 375°.

2

Dust work surface with 1/4 cup of the Parmesan. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with 1/4 cup more grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about 1/8". Dust with more cheese as needed.

3

Cut pastry into long 1/2"-wide strips and give each strip several twists, then lay 1/2" apart on a parchment-lined baking sheet.

4

Bake until golden, about 10 minutes. Allow to cool slightly, then remove from paper and serve.

Cooking For A Cause

Lucia’s Tavola in Brookline NH celebrates her third birthday this month. Time flies when you’re- well, I can’t say all of it was fun, but it’s been an adventure.  We have made wonderful friends and people who share our love of food, drink and merriment. We have also met many great people who are affiliated with outstanding organizations along the way.   Lucia’s is always happy to help whenever we can with community events and fundraisers. 

During our first year in Brookline, we got involved in the NH Food Bank and have done several events to support their outstanding organization.  The NH Food Bank takes a creative approach to ending hunger.  Not only do they provide food for those who need assistance, but they also fight to empower those individuals and give them the tools they need to become independent and self-sufficient.

The NH food bank has a commercial kitchen located in their warehouse and it is the site of the Recipe for Success Culinary Job Training program. The goal of this course is to help individuals suffering financial hardship gain the skills and experience necessary to seek employment in the food service industry.” Give a man a fish and he will eat for a day, teach him to fish and he will eat for a lifetime. We look forward to continuing our partnership with this great organization as we start a new partnership with Loaves and Fishes Food Pantry of Ayer.

Loaves & Fishes exists as a mission of love and faith to provide food and temporary support services to residents of Ayer, Devens, Groton, Harvard, Littleton and Shirley, and advocates for changes by its clients that will promote independence and self-reliance.

In 1983, knowing there were people in their neighborhoods who were making the choice between buying food and paying rent, three friends decided to do something about it. The Loaves & Fishes Food Pantry was soon born. The response from the neighboring towns was astounding.  What started as a simple act by three women has grown into a tremendous effort by the entire community.   

Throughout the month of December, Lucia’s Tavola has pledged to donate 10% of all gift certificates sold as well as raffle a VIP Chef Dinner for up to six people.  All proceeds will benefit The NH Food Bank and Loaves & Fishes Food Pantry.  This will kick off a partnership that will continue throughout 2013 to help commemorate the food pantry's 30th year in existence.

The VIP dinner will be the grand prize for the holiday raffle and will be hosted by Lucia's Owner/Chef Mark diCicco (that’s me. I’m a celebrity!).  In addition to the grand prize, five winners will receive gift certificates to our new restaurant in downtown Ayer, "Markoh's on Main" which is slated to open later this month.

We have been blown away by the warm reception Lucia's Tavola has received and partnering with organizations like Loaves & Fishes and NH Food Bank allows us to give something back.   

Gift certificates and raffle entries ($5 each) are available at Lucia's Tavola or by calling the restaurant at               978-931-4837.  Raffle winners will be announced on January 7th, 2013

http://loavesfishespantry.org

http://www.nhfoodbank.org/

It's Holiday Time !

Happy Thanksgiving Yall

Italians love any holiday that brings friends and family (and of course food!) together. My family is no different, and a typical Thanksgiving meal for the diCicco family is not for the faint of heart. It has a complete traditional New England style turkey dinner with all the trimmings, but that’s just one course! The rest goes something like this:

Antipasto: Italian meats, cheeses, olives, peppers, tomatoes, marinated mushroom, sliced vegetables and creamy ricotta dip – just a little snack and a glass of wine to get started.

Antipasta Freddi (Cold Appetizers): Shrimp Cocktail, Seafood Salad, Pasta and Lentil Salad – just a little snack and glass of wine to get started.

Antipasta Caldi (Hot Appetizers): Bacon Wrapped Goat Cheese Stuffed Dates, Sausage Stuffed Mushrooms, Sauted Spinach with Garlic and Roast Red Pepper, Potatoes and Artichokes with Lemon and Butter, Julies Cabbage Rolls and perhaps a nice Lasagna – just a nice warm snack and a glass of wine to get started.

By now, the Macy’s Parade is long over. Gossip and laughter from the women in the kitchen is getting louder and football in the family room is starting to gear up. It’s time to serve the next course, and “yes”, Lasanga and Cabbage Rolls are considered appetizers in my family.

Pasta Piatti (Pasta course): Grampi’s Handmade Ravioli and Gnocchi with Meatballs and Gravy, he often enlists the help of the grandchildren the night before to prepare these Italian delicacies for our “small army” sized family.- just a nice bite and a little more vino before the “real feast”

I told you it’s not for the faint of heart! We are only four hours in and the weaklings are already napping in front of the game. The children are no longer interested in what’s going on the kitchen; they’re out playing a game of tag football, taunting the neighbor’s dog, generally terrorizing the neighborhood, or texting about the horrors of family dinners. As evening approaches: “Dinner is Served”

Secondi Piatti (Second or Main Course): A toast to La Familia and a traditional New England Thanksgiving dinner with all the trimmings is served: Turkey, Stuffing, American Gravy, and what seems like endless side dishes. After the introduction of “Southerners” to our family one of these side dishes is often “Sweet Potato Fluff” and “yes” this brown sugar topped, bourbon infused casserole is considered a vegetable in my wife’s family.

By now, the last of the wine is being finished off, happy conversation and storytelling has started. It’s time to brew espresso and have a little sweet bite. Did I mention, “You might want to stay overnight?”

Dolce (Desserts): Pumpkin and Apple Pies, Italian Pastries and Cookies, Chocolates Nuts, Lucia’s Hazelnut Cannoli, Dark Brewed Coffee and Espresso served with Anisette.

The stories the around da tavola are getting funnier, and the laughter is almost deafening at times. While Thanksgiving Dinner maybe unique to each family, it’s a reminder for us all to be thankful.

If you want to add some diCicco family flavor to your holiday meal, pick up handmade Lasagna from Lucia’s or cook up a nice Fluff. Happy Thanksgiving Yall.


Fluff Part:

2 cups of cooked, fresh sweet potatoes
¾ cup sugar
¼ teaspoon salt
4 tablespoons (½ stick) butter
2 eggs, well beaten
½ teaspoon freshly ground cinnamon
½ teaspoon freshly grated nutmeg
¼ cup milk
2 tablespoons good bourbon

The cook should sample the quality of the bourbon and request all guests do the same.
This step should be repeated as needed.

Beat the sugar, salt, butter, eggs, spices, milk, into the cooked sweet potatoes until smooth and light. Pour into a buttered baking dish.

Crunchy Part:

¾ packed cup light brown sugar
1/3 cup flour
4 tablespoons (½ stick) butter, melted
¾ cup chopped pecans
Mix brown sugar and flour together. Add melted butter and pecans and mix.
Spread on Top
Bake at 350 degrees for about 30 minutes till lightly browned.



For more info: http://www.luciastavola.com/

We all know the story of the “First Thanksgiving”.  The pilgrims stood on Plymouth Rock and welcomed the Native Americans to join them in a feast of thanks.  Together they prepared the bountiful feast which included roast turkey with stuffing, mashed potatoes, cranberry sauce and of course pumpkin pie ….well maybe not.  

There are only two surviving descriptions of the first Thanksgiving. The first is in a letter by colonist Edward Winslow.  The second description was in a book written 20 years later by William Bradford.   His hand written account was stolen and didn’t resurface for almost 100 years and had little impact on today’s Thanksgiving traditions.  

In Mr. Winslow’s letter the only food references are venison and foul.  The foul most likely wasn’t turkey; instead it would have been other birds.  Culinary Anthropologist suggests the colonists regularly consumed ducks, geese and swans.  Don’t worry all you swan lovers; I will not be sharing a recipe for Swan Sauté”. 

The stores of sugar brought over on the Mayflower were depleted, so desserts were in short supply. Potatoes had not yet found their way north from South America.  The colonist didn’t have ovens for baking bread; this meant no rolls, breads or stuffing.  Cooked cranberries were not seen for almost 50 years after the first feast.

However one thing the colonist did have in abundant supply and is often overlooked on Thanksgiving Day menus is seafood: fresh mussels, lobster, clams and fish.  Add some authenticity to this year’s menu and include fresh New England Seafood.

When I was a child, Grampi Pasquale and I would go down to Nahant Beach and pick mussels right off the rocks, (just like the colonist would have) then headed straight home to make this simple dish and feasted!

Mussels Pasquale

·         1 lb. fresh mussels

·         ½ small red onion – julienned

·         1 Tbl spoon fresh chopped tarragon

·         EVOO – extra virgin olive oil

·         ¾  cup white wine

·         Salt and pepper

Coat the bottom of a pan large enough to hold twice the amount of mussels with oil, add onions, salt, pepper and sauté on med until onions are translucent.

Add the mussels, white wine and tarragon - sauté over med heat until mussels open

Add more wine if needed - Serve with fresh Italian bread

It’s The Great Pumpkin….Pie!

There is no doubt it is Pumpkin Season in New England; Pumpkins are stacked at local farms, displayed at all the big box and grocery stores, local bakeries are serving up pumpkin bread and pumpkin pies, the breweries are brewing up pumpkin ales and lagers, coffee houses are dishing out pumpkin doughnuts with pumpkin lattes and don’t forget your favorite pumpkin roast coffee!

A favorite Autumn special at Lucia’s is our handmade pumpkin ravioli, yes… Italians love pumpkin, as do many people around the world.  Pumpkins are grown on every continent except Antarctica, but it was the American Colonist who made the first pumpkin pie; by slicing off the pumpkin top, removing the seeds, then filling the insides with milk, spices and honey. Then the pumpkin was  placed in the hot ashes of the fire to roast.  To honor our founding fathers, I suggest we all eat as much pumpkin pie as possible.

While you’re eating that pie you can also feel good about it, pumpkin is one of the healthiest, most versatile fruits (yes pumpkin is a fruit).  Pumpkin is low in calories and sodium but high in fiber. Pumpkin also has high levels of beta-carotene, an antioxidant that converts into Vitamin A.

Research suggests that eating a diet rich in beta-carotene may reduce the risk of heart disease and some cancers and may also help to delay aging process. Pumpkins also are good sources of Vitamin C, Magnesium, Zinc and Potassium. My research suggests a second piece of pie might in order.

While the Colonist was on to something, only Italians would know how to make it just a bit better…with cheese of course.  Try this delicious recipe which includes Mascarpone cheese (the Italian version of cream cheese).

Italian Pumpkin Pie with Mascarpone

2 cups pumpkin puree

1/2 cup white granulated sugar

1/4 cup light brown sugar - packed

2 large eggs – I prefer local eggs from happy hens

1 t cinnamon

1 t ground ginger

1/2 t nutmeg

1/4 t ground cloves

1/4 t salt

1 t vanilla

1 8-oz tub mascarpone

Beat pumpkin puree and sugars till well-blended. Add eggs, blend well. Add spices and vanilla and beat. Add mascarpone in dollops and beat till incorporated. Pour into prepared pie shell and cook at 350 degrees F for one hour till set.  Top with whipped crème if desired.  Enjoy!

Apples to Apples

As the Slow Food movement grows, Chefs are finding more and more heirloom and antique variety fruits and vegetables coming to the marketplace.  Apples are no exception; apple varieties that were popular centuries ago are making a comeback. Thanks to local farmers both large and small, apples with long histories, distinctive flavors and textures are seeing resurgence. Heirloom apples—once popular for pressing into cider, or for their ability to hold up in baking and cooking—have a range of flavors, from tart to sweet to spicy and aromatic.

We all know the top variety of apples – the ones we find in supermarkets – include Red Delicious, Gala, Golden Delicious, Granny Smith, Fuji, McIntosh and Rome.  These varieties make up 80 to 90 percent of the 10 billion or so pounds of apples grown in the U.S. each year.

15,000 different apples were once grown and eaten in the U.S., but just one-fifth that number are available from nurseries and other sources today, and most are at risk of being lost to commerce or disappearing altogether.

Apple orchards were once fixtures of American communities, typically growing varieties that were well-adapted to local conditions. With the consolidation of farming and the advent of better ways to ship, many small orchards disappeared in the decades after World War II. Slow Food USA's catalog of 200 endangered foods, "The U.S. Ark of Taste," lists seven endangered heirloom apple varieties, including Granite Beauty and the Newtown Pippin.

New England farmers are doing their part to reestablish heirloom varieties that had been grown since our founding fathers first started farming in the New World. The apples provide a fresh source of income for apple growers, allowing them to distinguish themselves from the average orchard. For New Englanders, the apples are a chance to buy and taste a uniquely local product, something unlikely to be grown anywhere else in the country.

The Granite Beauty apple, which originated before 1815 in Weare, NH, was near extinction before the Monadnock Heritage Nursery in conjunction with “Slow Food Monadnock” started work to save the variety.  In only two years, hundreds of trees and grafts have been disturbed to home gardeners around the area.  Many Local farms are offering a variety of heirloom selections along with tips on how to prepare and store heirloom varieties, some of which do not reach their peak taste until they have been stored for weeks or even months

Lost Nation Orchard, in Groveton, N.H., is planted with 80 types of apples, many of them heirlooms including the Tolman Sweet, an old baking apple.   Gould Hill Orchards in Contoocook NH grows over 85 varieties of apples including Ashmead Kernel, August Sweet, Blue Pearmain, Cox Orange Pippin, Granite Beauty, Gravenstein, Hubbardston Nonesuch, Ozark Gold, Pomme Grise, Porter, Rhode Island Greening, Sheepnose, Snow and Winesap.

The list goes on and on, so as you are out apple picking this fall in New England, look for some of these lesser known varieties and enjoy. 

Heirloom Apple Cake

1 cup sugar
1/2 cup brown sugar
1/2 cup butter
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups heirloom apples, finely chopped                                                                                                                   (Look for Granite Beauty, Gravenstein, Winsap or Roxbury Russet)
1 cup buttermilk
1 teaspoon baking soda (dissolved in buttermilk)
                                                                                                                                                                                          Topping
1/2 cup walnuts, chopped
1/3 cup sugar
1 teaspoon cinnamon

Directions:
1. Cream together the sugars, butter and eggs. Add the remaining ingredients and stir.
2. Pour into a lightly greased 13 X 9” baking pan. Mix topping ingredients and sprinkle on top.
3. Bake at 350°F for 45 minutes.
4. Serve warm or cooled with whipped cream!

For more info on the Slow Food Movement                                                                            www.slowfoodusa.org

The Ispwich Backyard Chicken Movement

Traveling the back roads between the two Lucia’s takes us from Brookline and Hollis NH, through Pepperell and Groton to Ayer.  Along the way we pass farm stands, ice cream stands and even a new hot dog stand has popped up along way.  Hand painted signs advertising fresh asparagus, homemade pies, bedding plants, local honey and farm fresh eggs from happy hens.

Just last week a new sign at one of the local farms caught our attention “Baby Chicks & Coops” “All your backyard chicken needs”.

Backyard chickens allow urban and suburbanites the opportunity to eat healthier eggs and offers hand’s on lessons to our children about the food supply and the care of other living things.  Many people find it enjoyable, relaxing and a great conversation starter.

It seems backyard chickens are seeing resurgence in New England.  Many town and cities are in the process of rewriting or implementing laws that allow chickens to be housed.  Even my hometown of Ipswich MA has laws that allow for a small flock of chickens to be raised in the backyard.   Some laws across the state limit the amount of roosters and some require a building permit for the coop.

Backyard chickens in Ispwich were not always trendy or welcomed by your neighbors, so I would like to think the diCicco family started the “Ipswich Backyard Chicken Movement” decades ago. As we all know Italians are known for being trendsetters.

It all started when I was in Jr High and my first job was picking potatoes at Marini’s Farm.  One fateful summer afternoon eight Plymouth Rocks escaped and I was told “if I could round them up, I could keep them”…and I did.

My mother relented to me and my four younger siblings and the “Ipswich Backyard Chicken Movement” began.

 Throughout the years many other chickens found their way to our backyard and our family.  My mother fussed, the neighbors talked and the chickens gave us dozens and dozens of eggs.  

My mom shared some of the eggs with the neighbors and in the end we all coexisted and everyone was better for it, including the chickens who wandered free in our backyard.

If backyard chickens just aren’t for you , you can always pick up a dozen eggs from your local farmer and a few bunches of asparagus to make this quick easy family breakfast.

Fresh Asparagus Frittata

1 Dozen eggs – preferably from happy local hens
Couple of bunches of thin young asparagus - chopped
Olive Oil
¾ cup Diced Pancetta or Bacon
2 Tsp Diced onion, shallot or garlic
½ cup Fresh grated Romano cheese
Chopped Fresh Herbs – I like Rosemary or Parsley

Preheat oven to 450 degrees
Cook the Panchetta with olive oil and onion  in a sauté pan.  Remove from heat
Mix eggs in large bowl                                                                                                                                Add asparagus, cheese, herbs and salt and pepper to taste.

In a large nonstick or well-oiled iron skillet, heat 3 tablespoons olive oil over medium heat until hot.  Add egg mixture to hot pan. Cook on the stove top until underside is almost done, then pop it in the oven to finish.

Flip out of pan on larger serving platter, sprinkle with fresh herbs and grated cheese.

If you family is not as large as mine you can always half this recipe.

Enjoy!

New Hamsphire Magazine Names Lucia's Tavola "Best Of New Hampshire 2012"

Editors Pick
Best Appetizer
Fried Olives

Let's Go Fishing!

Spring has finally arrived in New England bringing with it a wide variety of outdoor activities. As a child my favorite was fishing; fishing in saltwater, fishing in streams, fishing in ponds, fishing in rivers, fishing in bogs and the occasional casting practice in the family pool…..no difference as long as I was fishing. Now I fish with my son and we practice catch and release, but as a child I would hurry home with my catch of the day proud to supply the family dinner that evening.

Our house was always alive with family and friends and many evenings I would come home to find Nanna & Grampi diCicco over for a visit and to share our evening meal. Nanna was always busy in the kitchen, while Grampi sat at the table drinking wine from a coffee cup; this is still referred to as “red coffee” in the diCicco family.
Nanna was a tiny lady with blue hair, as a child I thought this was her natural color, only later in life did I discover it was a special rinse and the fashion of the day among little grey haired ladies. Nanna’s blue hair and warm smiles are wonderful childhood memories, but it was her ability to turn the simplest ingredients into a delicious meal that I remember most.

Pickerel was often the catch of the day but sometimes it was trout and on those days Nanna diCicco’s smile was even broader. Fresh trout is a staple of Northern Italian and Abruzzi style cooking, as well as a wonderful reminder of the old country for Nanna and Grampi. Grampi loved it so much he ate it from tip to tail, leaving nothing behind but the barest of bones.

The recipe I would like to share with you is the simple easy preparation my Nanna taught me and one I still use today. I have used this recipe with a variety of fish ranging from sunfish to pickerel to flounder to stripped bass. Caught fresh or bought fresh from the local market, this recipe has never let me down. Serve this fish with fresh greens, sautéed vegetables and/or herb roasted potatoes.

Pan Fried Pesce del Giorno (fish of the day)

Fresh Fish Fillets
Unbleached All Purpose Flour
Salt and Pepper
Granulated Garlic
Olive Oil
Nanna never measured and neither should you with this simple recipe.

Pat fillets dry with paper towel
Season fillets with salt, pepper and a pinch of granulated garlic
Dredge in flour

Heat sauté pan over medium to medium high heat
Add enough olive oil to coat the bottom of the pan
Place fillets in pan, skin side up
Cook time will vary depending on the thickness of the fillet
Flip the fillet when the edges start to brown
Brown skin side until fillet is cooked throughout
Plate with lemon wedges

Mangia!
At Lucia’s we often pair this dish with Orvieto, a classic Italian white wine, but feel free to enjoy it with Grampi’s favorite “red coffee”.

NH Maple Syrup It's Not Just For Breakfast

Maple Syrup, It’s not just for breakfast anymore and is finding its way into many savory dishes on Chef’s menus across the country.  Maple and apples compliment pork and a touch of maple on roast vegetables helps brings out their natural sweetness and earthy flavors.

Maple syrup and sugar are unique to New England.  When the first settlers arrived they were introduced to the sweet stuff by the local Iroquois.  Not only was the sweet sugar locally available, it was free and not subject to the high “sugar tariffs” of the day.  Can you say “Thank You Native Americans”? 

The Iroquois had a process that by today’s standard would seem daunting, but it worked for them for hundreds of years.  The process involved slashing large gashes in the trees, collecting the liquid in hollowed out tree trunks, and transporting the trunks back to the village where they were placed fireside.  Smooth granite rocks were placed in the fire until they were “white hot” and then placed in the trunks filled with the liquid, causing it to evaporate.  This process was repeated until the liquid eventually turned to maple sugar which was nonperishable and lasted throughout the year.

The settlers helped streamline the process with their more modern tools.  While the process has been modernized the original concept remains the same and the process can still seem daunting.  It takes about 40 gallons of sap to make one gallon of syrup. The sap can only be harvested during a very short window during March and April.  Above freezing temperatures during the day and below freezing nights are required to keep the sap flowing, however if the days are too warm the tree budding process begins and the sap loses its natural sweetness.

Chefs here in New Hampshire don’t have to go far to find locally produced maple.  I didn’t even have to leave Lucia’s.  Chris from “5 Pour Saps” a local sugar house hand delivered some of this year’s first production, beautiful Grade “B” Amber.  And yes it’s great for pancakes and the star ingredient in this month’s recipe.

Some people never even have to leave home to enjoy New England Maple Syrup.  While recently sitting at the Poodle Parlor – excuse me Doggie Spa, I learned that our friend Mark has had his own “maple syrup experience” years ago.   You never know who you will run into at the “Doggie Spa”.

 He found that there were several maple trees on his property and his curiously was tapped.  He started with a drill, a copper tube and a pail from his garage.  Sooner than expected his pail was overflowing.  

So as any good New England Man would do, he searched his home for anything to contain the sticky situation.  He found several empty Folgers cans to gather the sap, brought them to the kitchen and started the maple reduction process.  After three days of boiling sap, Mark had one whole table spoon of New England’s best maple syrup. Needless to say from that day on he was stuck on New England Maple Syrup.  This year he harvested over one hundred gallons in hopes of producing at least three cups of syrup. 

If you are like me and your wife has a dog that everyone mistakes for a rat, and the “rat/dog” needs a spa day, please visit “Artistic Dog Groomers”.  And if you need more than a table spoon of maple syrup visit www.5poursaps.com for the best Maple Syrup around. 

Maple Stuffed Mushroom Caps

3oz Sweet Italian Sausage – diced fine

1 Tsp Garlic

Pinch Crushed Red Peppers

2 Cup Cooked Spinach

1Tbl Olive Oil

¼ Cup NH  Maple Syrup

1 Cup Bread Crumbs

1 Cup Shredded Mozzarella plus some for topping on top before baking

24 Mushrooms, stems removed and chopped, reserve

In pan, heat oil, add garlic and crushed red peppers

Add spinach, diced sausage and chopped reserved mushroom stems

Removed from heat, add maple syrup, bread crumbs, and mozzarella

Stuff caps with mixture, cover with left over mozzarella

Bake at 350̊  for 10 minutes until mushrooms are warmed through and mozzarella is melted.

Encore Cookbook Dinner Presentation Monday February

Monday February 20th , 2012, from 5-9pm, local cookbook author and Souhegan High School teacher, Regina Sullivan from Merrimack, NH will be at local, authentic North End Italian Restaurant Lucia's Tavola in Brookline, NH. Regina's book titled, "Who Has Nana's Recipe?" will have various recipes featured that night for your enjoyment. Chef and owner of Lucia's Tavola, Mark Dicicco contacted local bookseller Toadstool Bookshop in Milford, NH seeking a cookbook from a local author to feature at this event. Together Mark and Regina decided on what recipes would be best to make for this special night. They decided on a six course dinner from the southern Italian region of Puglia. There will be something for everyone at this dinner, even if you are a vegetarian. "Who Has Nana's Recipe?" is a family cookbook full of recipes from Regina's maternal grandmother who was born in Tortitto, near the port city of Bari, Italy. Regina will be at this event to discuss her book with dinner quests and about the menu that will be featured from her cookbook. Wines from the Puglia region will complement the dinner. 

The Six-Course Dinner Menu will include:

Mozzarella and tomato salad

Wedding Soup

Orecchiette with Broccoli Rabe

Entree choice:

Cabbage Rolls

Chicken Cacciatore  

Salmon in Tomato Sauce 

Tossed Salad with Oil and Vinaigrette

Ricotta Pie Pizza Dolce 

Coffee 

That's Amore - Chocolate Covered Strawberries

That’s Amore

According to legend when Adonis died Venus wept uncontrollably. The tears rolled down her cheeks and dropped to the earth turning into heart shaped strawberries.  The tragedy of the God’s turns out to be a bit of good fortune for mere mortals, especially when combined with chocolate.

This recipe is so easy, even the smallest cherubs can help.

Chocolate Dipped Strawberries

1 lb Melting Chocolate – Dark chocolate chips with at least 60% cacao, with a white chocolate drizzle is my personal favorite.

Other options: Any style or combination of chocolate coating or chocolate chips- bittersweet, milk, semi sweet, or white.

1-2 lbs Fresh Strawberries, depending on size – Washed and dried thoroughly

Extra Coatings If Desired – Sprinkles, Candy Bits, Coconut, Sparkle Sugar, Cookie Crumbs, Chopped Pecans, Walnuts or Hazlenuts…

Drizzle If Desired – You can drizzle with a spoon of melted chocolate or fill corner of baggie with chocolate bits and microwave until melted (20 seconds appx) then clip corner of bag to allow chocolate to be piped.

Microwavable Bowl and Wax Paper Sheets

Place Chocolate in Bowl and microwave for 30 seconds and then at 10-20 second intervals, stirring after each interval until chocolate it melted and smooth.

Now the fun part: Use the top leaves or insert toothpick into tops to grip and dip strawberries into melted chocolate, swirling to coat. Lift strawberries from chocolate and allow excess to drip off.  Roll in optional coatings if desired and place on wax paper.

As strawberries harden drizzle as desired.  

Remember: Chocolate does not lose its shape as it melts and burns easily, keep a close eye on the microwave.

Even the smallest amount of water or steam can cause chocolate to seize and become lumpy.

Italian Comfort Food - Easy and Economical - Perfect On A Cold Winter’s Night

Chicken Leg Cacciatore

You Need:
Evoo – extra virgin olive oil
Flour for dredging (substitute corn starch for gluten free option)
3lb chicken legs (skin removed or legs and thighs separated)
1 tbl  chopped garlic
1 med onion (sliced)
1 large bell pepper (sliced)           
½ lb med Mushrooms (cut to fourths)
4 cups chopped tomatoes
1 can (20 oz) chopped tomatoes
¼ cup fresh basil sliced to ribbons
Tsp chopped fresh rosemary
1 cup white wine (optional substitute water)

Heat enough oil in large brazing pan to cover bottom.
Dredge chicken in flour to lightly coat.
Brown chicken in hot oil remove chicken to a plate (the chicken will not yet be cooked)
Add garlic to pan and lightly sauté (add more olive oil as needed to sauté)
When garlic is lightly browned add peppers, onions and mushrooms and sauté
Put chicken legs back in pan arranging legs to evenly cover the bottom of pan
Add tomatoes, basil, rosemary and wine cover and simmer for 25-30 minutes until chicken is fork tender and falls from bone
Add wine or water as needed to keep sauce at desired consistency
Serve over pasta

       For Gluten Free Option – Serve over rice or mashed potatoes

Manga!