Spinaci Mezzanotte

This is my favorite midnight snack recipe and is also a vibrant green and red dish, perfect for the Holidays.  You can use Christmas tree shaped cookie cutters to mold individual tree shaped salads or as a side dish for lamb or pork.   The peppers form the garland, the cranberries are the decorations and grated cheese makes tasty snow.

Mezzanotte Spinaci

Ingredients

¼ cup Olive Oil

Tbl Chopped Garlic

Pinch Crushed Red Pepper

1 Cup Mushrooms – (I prefer chanterelles – check your local market for wild or organics)

¼ Cup Roast Red Peppers

¼ Cup  Black Olives

¼ Cup Cranberries

4 Cups Fresh Local or Organic Baby Spinach

Truffle Oil – optional

Grated Reggiano Parmesano Cheese

Preparation

Heat olive oil in large sauté pan, add garlic and crushed pepper

Saute lightly

Add fiddleheads

Sauté on medium heat for 1 minute

Add mushrooms, roast peppers, olives

Sauté additional 30 – 60 seconds

Add spinach and sauté until spinach is wilted and tender about 60 seconds

Add salt and pepper to taste and a drizzle of truffle oil

Plate and top with Parmesano Reggiano cheese

Serves 4-6 with dinner or One hungry Chef as a midnight snack

For more information about the Chef – www.LuciasTavola.com

For more information on The Slow Food Movement – www.SlowFood.com

Date e Panchetta - Old World Recipe - Local Flavor

You Need

1 pound sliced pancetta, cut into small strips - 1 lb. sliced Bacon can be substituted – Italian or American it’s still Bacon!

1/2 pound goat cheese - Locally produced, fresh goat cheese can be found year round at many farms and Farmer’s Markets.

1 pound pitted dates

Toothpicks
Baking Dish or Shallow Pan

Directions

Preheat – 375 degrees

Slice dates in half, fill center with cheese and close the halves back together.

Wrap with Bacon of your choice – Italian or American – It’s Still Bacon!

Stick each one with a toothpick - This insures the bacon cheesy goodness stays put

Arrange in baking dish or shallow pan

Bake until Bacon is Crispy

Usually 30 to 40 minutes depending on the oven
Enjoy! Manga!

Frosty Dark Chocolate Martini

It’s The Great Pumpkin….Chunking

Wikipedia defines “Pumpkin Chunking” as the sport of hurling a pumpkin by mechanical means for distance.  The “American Chunker” does it with a chunkin’ deluxe, state of the art, technologically advanced pneumatic air cannon.   These guys can chunk a pumpkin over 4000 feet!

The team is based out the Nashua NH area and placed 4^th at last years “World Champion Pumpkin Chunkin Competition”.  This was the “American Chunker’s” first competition and the “Chunker 2.0” is expected to be one of this years top contenders. 

This sunny afternoon out in the fields of a local farm, it’s not about competition… it’s about entertainment.  The wicked long cannon was not pointed upward, but instead was aimed at an old travel trailer, strategically placed at the opposite end of a huge open field.

The Master of Ceremonies explained “If the cannon were pointed upward at a specially calculated angle, pumpkins would bomb unsuspecting folks over a half a mile away”.  While it was a bit disappointing to miss out on the sight of pumpkins sailing off into the distant sky, it’s understandable. Can you say “Chunkin’ Law Suit”?

As the Chunker’s air compressors began to hum you could feel the excitement resonate from some of the little kids and all of the grown men. The pumpkins are inspected and loaded, the countdown ensues, air horns blast a warning and the giant air cannon fires. In a show of raw chunkin’ power, the pumpkins blow right through both walls and out the back of the trailer.

With every blast from the cannon came “ohhhhs and ahhhhs” from some of the little kids and all of the grown men.  I enjoyed the chunkin, I absolutely see the entertainment value and I appreciate the engineering talent and effort put forth by the team.  Not to mention, they are non profit and benefit “New England Basset Hound Rescue”. 

However, as a chef and food lover, with every pumpkin chunked, I said to myself “ohhhh there goes a beautiful pumpkin risotto, ahhh pumpkin ravioli with herb cream, all those seeds toasted with garlic and a slice of pumpkin pie sure would hit the spot right now”.

I’m trying not to think about pumpkin recipes just as one of the pumpkins explodes in mid air and it starts to rain pumpkin chunks.  Some of the kids and all of the grown men cheered and I said to myself “pumpkin gnocchi with sage and brown butter”.

World Campion Pumpkin Chunkin will be aired on national cable outlets during the month of November.

More info on the American Chunker Team - http://americanchunker.blogspot.com/

New England Basset Hound Rescue –www.newenglandbassethoundrescue.org

Pumpkin Gnocchi Dough

2 C      cold mashed or riced – cooked ripe pumpkin

2 C      ricotta cheese

3          egg yolks – local brown nest eggs from happy hens are best

 Add 3 C AP flour – A little more – A little less – to make nice stiff dough

Mix pumpkin, cheese and egg yolks with whip until smooth

Add flour slowly to bowl with pumpkin & ricotta

Use dough hook or knead by hand

Mix until dough ball is well formed

Roll small portions of dough into long lengths – about an inch in diameter

Slice the lengths into small pieces about an inch wide – They dont have to be perfect!

Press your finger into one to make an indent

Drop into salted boiling water and cook until they float.

It’s that easy!

Sage and Brown Butter Sauce.

2 Tbl unsalted butter

4 Sage leaves chopped – more or less to your taste

 Brown butter over medium head

Add fresh sage

Toss in the gnocchi

Top with graded Parmesan cheese

It’s that easy!

More info about the chef and more recipes - www.LuciasTavola.com

Celebrate Your Vegetables

One thing you can say with certainty about Italians is “Italians Celebrate”.  Italians celebrate the seasons, food, drink, art, religion, literature, family, community and amore. You name it, Italians celebrate it. 

During the height of the great Roman Empire there where 182 official days of celebration. The scheduling of all these events may be what prompted Julius Caesar to reform the old Roman calendar and replace it with the new Julian calendar.

Before the new Julian calendar astronomers were a bit confused about the difference in a solar year and a lunar year.  The old lunar calendar calculated a year as twelve months of 28 days.  Because of the shortened year, over long periods of time the lunar calendar caused months and seasons to become out of sink with seasonal rituals and sacrifices.  Christmas in July and out-of-season sacrifices must have been a scheduling nightmare for the Emperor.

To remedy this Caesar consulted with an astronomer from Cleopatra’s court and introduced the new Julian calendar. The new calendar consisted of twelve months with a total of 365.25 days.  This added an additional 22 days each year for celebration.  Leap year added an extra day to the calendar every four years. This was a great accomplishment and should be celebrated.  Hail Caesar!

Just like here in New England, Italians are currently celebrating the harvest season.  Local farm stands and markets are loaded with beautiful fruits and fresh vegetables.  As a chef, celebration enthusiast and lover of fresh local food…..I wish I could add a few more days to the calendar each year to celebrate the harvest season. 

One of my favorite autumn recipes is a simple dish of roasted vegetables, which can be prepped ahead of time and left in the oven for hours. 

Roasted Harvest Vegetables

Fresh vegetables from your garden, local farmer’s market or farm. 

The selection depends on what’s available and your own personal taste.

A few suggestions:

• Red and Yellow Pepper, Squash,  Zucchini, Fingerling Potatoes, Eggplant, Celery, Fennel (one of my favorites) , Green Beans, Heirloom Tomatoes, Broccoli, Onion, Asparagus and Wild Mushrooms­­.
• Washed, peeled if desired and chopped to uniform size

• Arrange in large shallow baking dish
• Coat lightly with extra virgin olive oil
• Add a splash of balsamic vinegar
• Season with chopped garlic, sea salt and course ground black pepper
• Add your favorite herbs – Rosemary is always a good choice

Bake for two hours at 200 degrees until tender and slightly browned.

While you wait - Celebrate the harvest with a nice glass of vino ….or maybe two.

Drizzle with white truffle oil and/or dust with grated parmesan before serving.

Enjoy as a side dish or as a vegetarian main course.

NH Eat Local Month

In 1930 the first frozen food was sold in Springfield MA by the Birds Eye Frosted Foods Company. In the early 1960's Swanson's one upped that with the introduction of the “TV” dinner.   Processed food was making it's way into America's pantry.  Betty Crocker made cake baking glamorous and Frosted Lucky Charms were magically delicious.

Little thought was given to nutrition and as more and more products were developed, our food became less expensive, less nutritious and was produced or sourced from greater distances.

Mega supermarket produce sections grew and roadside farm stands disappeared.  People stopped buying seeds and gardening supplies from local feed and seed co-ops.  Open farm lands were bought out by mega-farms or sold to developers. New Hampshire dairy farms have dwindled from 896 in 1970 to only 130 working farms in 2010.. The future of the local farmer is  “A long row to hoe”... ( that's southern for uphill battle).

The resident Grandmother of our house grew up on a farm during the “Great Depression” and  is quick to point out that she grew up on a diet of fresh, local, organic and it certainly had  health benefits. Farm fresh eggs and milk along with homegrown  fruits and vegetables sustained  the family and gave them good health during very difficult times.  She also adds “we didn't know how lucky we were” life on the farm was hard but unlike their counterparts in the city “we could do for of ourselves”...(that's Southern for live off the land).

While I am sure none of us long for the good old days of the “Great Depression”  we are turning our attention back to more locally produced sustainable food supplies.  August is eat local month in New Hampshire.  Local farms, restaurants, hospitals, supermarkets and many others are joining together to spread the idea of eating healthy and local. Eating local is good for your health, the health of the environment, reduces energy consumption and stimulates the local economy as well as taste buds.

I will be judging the “Healthy Chef Competition” at  St Joseph's Farmers Market this year.  The event is planned for August 27^th.    Lucia's won last year with a great dish from our menu “Polo Murattore –Stoneworker's Chicken” which is pressed as its cooked with a large chunk of granite.  Now that's local and also a very tasty dish, made with fresh tomatoes and basil.

St Joesph's event is just one of many planned throughout New England this growing season. So eat local and enjoy fresh from the farm as often as possible.  Support you local farmer, support your families health and let's move back in the direction of “doing for ourselves” 

According to the U.S. Department of Agriculture, the United States imported $4.1 billion worth of seafood and agricultural products from China in 2006. In 1995, it was $800 million.  Ask yourself....Does my buck stop here with the local farmer? ….or does it stop in a foreign country or at some corporate mega farm?

It's not that hard to take a stand, just take a look at your local farm stand.

It's as simple as this months recipe.

Local Water

Local Corn

Local Butter

Local Beer 

Boil Water – Cook Corn – Spread Butter – Drink Beer – Enjoy!

More Info

www.LuciasTavola.com

StJoesph.Hospital.Com/FarmersMarket

NhEatLocal.Org

SustainableaAgriculture.Net

TuckermanBrewing.Com

Happy Fava's Day

Happy Fava’s Day

The American Tradition of Father’s Day by some accounts was started in 1910 in Spokane Washington by Sonja Dodd, to honor her father and all fathers.  With the help of her church and the local YWCA it got off to a slow start and the holiday almost died, partly because people felt that is was being over commercialized. Attempts were made by Teddy Roosevelt and Calvin Coolidge to make it a National holiday, but their actions were blocked by members of congress who also feared over commercialization. 

Just when it looked like Fathers’ Day holiday was almost forgotten, in stepped the “National Fathers’ Day Committee”.  The group was founded in New York City in 1930 and did a wonderful job of preserving the holiday.  The group was actually a part of the “Associated Men's Wear Retailers” and later became know as “National Council for the Promotion of Father's Day”  (I wonder if they sold “Ties” too?..... just saying)

So the American tradition of Father’s Day which almost died due to fear of over commercialization was saved by the retailers.   Now every beloved Dad in America is honored on his special day by the gift of an ugly tie. American Capitalism at it’s finest!

Of course In Italy the tradition started a little earlier, around 500 AD the Sicilians were experiencing a terrible drought and prayed to “San Giuseppe” and promised to honor him with a feast day if their prayers were answered.  The rains came and the fava bean crop was saved. Sicilians were saved from starvation and even to this day fava beans are placed on their alters to honor “San Giuseppe”. 

The holiday evolved to honor all fathers on “San Giuseppe Day”, which is celebrated in March in Italy.   And while fava beans saved the Sicilians they really don’t make that great of a gift for Dad.   That’s when the a baker named Pasquale Pintauro stepped in and started the tradition of “San Giuseppe” or St Joseph’s cakes, also know as Zeppole.  Italian Pastry at it’s finest!

Zeppole were featured in many episodes of “The Soprano’s”.   Tony loved them so much he often felt faint in their presence and Christopher opened fire in a local eatery and almost whacked a waiter because he wasn’t served the little treats first.  While we don’t want Dad to faint and certainly don’t condone the whacking of waiters, we would like to make you an offer you shouldn’t refuse.  Skip the fava beans, although it’s been said they do go great with a “Nice Chianti”.  Skip the bad tie, the American retailers will understand. Instead make Dad some Zeppole and enjoy Festa del Papa.

 

Zeppole

Ingredients:

•  
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 (2 1/4 teaspoon) package instant yeast
• 1 cup warm water
• 3 eggs
• 6 cups vegetable oil, for frying
• powdered sugar, for dusting

Directions:

• Mix the flour and salt in a large mixing bowl with a wooden spoon.
• In another large bowl, empty the yeast package, and then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
• When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
• Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
• After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
• In a saucepan, heat the oil to medium heat.
• Add the dough by the spoonful (about the size of 2 golf balls) Experiment with the first batch to make sure the oil is not too hot.
• Remove when golden brown and place on paper bags to absorb the oil.
• Place warm Zeppoles in a paper bag with powdered sugar and SHAKE. You want them well covered with the powdered sugar.
•  These are messy.
•  If yours are not messy, you need more sugar!
• En joy!

Sweet Home Alabama

Many years ago a native of Boston’s North Shore I landed in Gadsden Alabama, helping a friend open a seafood restaurant.  I had no idea of the troubles that were about to ensue, one of the biggest bits of trouble I ran into was a southern girl.  Many of you know her from Lucia’s (how can you miss someone who greets you with “Bueno Sera Yall”}… yep that’s my wife.

But before the wife and kids, one of my biggest troubles was “Banana Pudding”, doesn’t seem like that big of a deal to a “Hot Shot Italian Chef”, well let me tell “Yall” the proof is in the banana puddin’.

The staff at this newly opened “New England Seafood Restaurant” kept suggesting a dessert be added to the lunch menu, you guessed it banana puddin’.  Me being the “Hot Shot Italian Chef” finally gave in to their trivial request and ordered a case of banana flavored pudding mix, and prepared it according to package directions. In an attempt to camouflage this atrocious mixture I carefully spooned it into champagne flutes and proudly topped it with a dollop of whipped crème.  

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Thinking I would wow them with my presentation, I presented the little flutes of pudding.  To my surprise my dessert was met with blank stares, followed by a chorus of “what’s that, where’s the cookies and where’s the bananas?  Who knew Southerners were so big on garnish?

I reluctantly snatched the little flutes of pudding back and placed a nice lady finger and sliced banana garnish on each one, confident of my grade manger skills I presented the puddings to the staff once again. And once again my creations were met with blank stares, only this time followed by giggles, laughter and pointing.  Seems it’s not about the garnish, it’s all about the puddin’. Oh and by the way it’s not until now I learn the pudding is not supposed to taste like banana.

Confused Yet?

So was I, however at this point my future wife stepped in and explained the intricate composition of “Banana Puddin” and offered me her Mother’s recipe.  This recipe was legendary among the members of the “Spring Garden Homemakers Club” and was often made with pineapple instead of banana.

Confused Yet?

So was I, however later I learned that the pineapple substitution was due to my future wife’s aversion to bananas and is not very common, but is actually quiet delicious and does not require a garnish.  

Who knew a “Hot Shot Italian Chef” could learn so much from the ladies of the “Spring Garden Homemaker’s Club”.  This was the beginning of my adventure into Southern cuisine and explains the occasional addition of things like Crawfish Etouffee, Savannah Shrimp and New Orleans Style Bread Pudding to the specials list at Lucia’s.

As many of you know, the south was recently hit with a major tornado outbreak and the hardest hit areas were portions of Alabama.  While our family, farm lands and homes were spared, others were not so lucky and many families are devastated.   Our thoughts are with our neighbors, wishing them the best and hoping for better days to enjoy Sweet Tea and Banana Puddin’ on the Porch.

If you would like to help the residents of Cherokee County Alabama:

www.weis990am.com

www.redcross.org

Pets are also greatly impacted by natural disaster. Please Help

www.globalanimal.org

Granny Dobbs’ Sweet Tea

Mildred’s Banana Puddin’

Pour Boiling Water Over A Whole Mess Of  Tea Bags Whole Mess =  A Lot Let Steep For A Spell Spell = 20 Minutes Or So Stir In As Much Sugar As The Liquid Will Hold Keep Going … A Little More Fill Glass With Ice Pour Tea  ¾ Way Full Add More Ice Ice Must Reach Bottom Of Glass My Father-In-Law always said “No Self Respecting Southerner would ever offer a glass of Iced Tea unless the ice reached the bottom of the glass”.   Garnish:  Who Knew Southerners Were So Big On Garnish? Mint Sprigs and/or Lemon Wedges Head To The Porch!!!

3/4 cup sugar, divided 1/3 cup all-purpose flour Dash salt 4 eggs, separated 2 cups milk 1 teaspoon vanilla extract Most of a box of  vanilla wafers 5 ripe bananas, sliced (about 3 1/2 cups) or 1 Large Can Crushed Pineapple In heavy syrup 1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. 2. Spread small amount of puddin’ on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas or pineapple. Pour about 1/3 of custard over bananas or pineapple. Continue to layer wafers, bananas or pineapple and puddin to make a total of 3 layers of each, ending with puddin’. 3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of puddin’. 4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. Who Knew Southerners Were So Big On Garnish? Head To The Porch!!!

That’s A Lot Of Gnocchi!

The expression used often among Italians is “Christmas with family, Easter with whoever you like”.  Easter in our family was often shared with old family friends, coworkers, neighbors, distant cousins, Irish cousins, in-laws and possibly a few outlaws.  Nanna diCicco’s house was filled past capacity, the men were telling stories and having “red coffee”, the older women were fussing in the kitchen and my Mom was taking turns with the other Moms yelling at me and the gang of siblings, cousins, and various other kids that were running wild.

All the kids were taking part is an American Easter tradition, which involves banging each other with baskets, spreading  pink plastic grass all through the house,  chocolate bunny theft and my personal favorite, hardboiled egg hurling.   This tradition is fueled by excessive sugar intake and often results in a wicked “Peeps Sugar Rush” for anyone under the age of 11.

At this point Nanna diCicco would intervene, calling all the diavolo bambini to the kitchen to make gnocchi.  I was older and spent a lot of time with my grandmother and knew the story, but she always repeated it for the younger ones and strays we had picked up along the way.  Everyone was to wash up as clean as possible and return to lend our tiny fingers to the gnocchi process, explaining that only our tiny fingers can make the perfect gnocchi and we needed a lot of gnocchi to feed all these hungry people, so we must be quiet, and work fast.  For whatever reason, my tiny blue haired grandmother calmed the “Peeped out miniof  mob’ and we all lined up on either side her giant pasta board and got busy,

Nanna showed us how to roll the little dough ball and make the perfect indent in each one..  I am sure the uniformity and technique may have left something to be desired, but Nanna assured us that only our little fingers could make such perfect things.  Seemed to be the perfect antidote for the “Peeps Sugar Rush” and soon the gnocchi were headed for the table. 

Nanna often served the little potato dumplings with a simple brown butter and some shaved parmesan cheese, sometimes with marinara or other sauces. However they were prepared they were always delicious and quickly disappeared..

Luica’s recently participated in “The Taste Of Nashoba” which was a great event sponsored by The Nashoba Valley Chamber with almost 1000 in attendance.   I made 4500 of Nanna’s gnocchi for the event, that’s a lot of Gnocchi! As I rolled and pressed, rolled and pressed and rolled and pressed some more, I though of Nanna and wished for help from little fingers.  The show was a great success and as always Nanna’s Gnochhi were delicious and quickly all 4500 disappeared.

This recipe will be featured in the upcoming episode of “Our Tavola To Yours” watch on your local cable or check our Facebook page.

This recipe can easily be adapted to feed 1000

Gnocchi

• 4 lbs Yukon gold potatoes
• 2.5 cups flour
• 2 Tbsp salt
• 1 tsp white pepper
• 2 eggs
• 1 cup ricotta cheese

Begin by boiling the potatoes in water until fork tender (figure that takes 20 minutes, give or take). Drain and peel off the skins while hot.

While the potatoes are still hot, push them through a ricer into a large bowl. Do not even think of using a food processor or a blender or you’ll be making glue.

Meanwhile, in another bowl, mix all of the other dough items (flour, ricotta, egg, etc). Work this into the potato. Handle the dough as little as is necessary to make the dough somewhat homogenous

Divide it into 8 pieces. On a lightly floured surface, roll each piece out to be roughly 1/2 inch diameter cylinders. Just like when you were kneading the dough before, try to keep the handling to a minimum (so don’t go balling it up, rolling it out, starting over, etc. Just roll it out and stop).

Cut into one inch pieces and roll and press your finger into make indent in each one.

Drop into boiling water, don’t over crowd, do in batches and watch for the gnocchi to float in around five minutes.

Remove – Sauce with your favorite sauce or just a little brown butter and parmesan.

Enjoy!

www.LuciasTavola.com

Ostriche con Amore

February is all about romance, and who’s the most romantic group of people on earth, possibly even the universe? It’s Italians!

Giacomo Girolamo Casanova de Seingalt was an Italian from the Veneto region.  He listed adventurer, author and librarian on his resume and was the most famous lover of all time.  If you’re not sure, ask any Italian the following question: “Besides yourself…who is the greatest lover of all time?” The answer - “Casanova”.

Casanova was said to consume several dozen oysters each morning for breakfast. He reported spectacular and scandalous benefits.  He called them “the nectar of the gods”, among other things we won’t mention here. This is a family newspaper, after all.

There no concrete data to reinforce Casanova’s belief that his breakfast increased his libido.  However, there are many studies that show that oysters are very beneficial to a healthy lifestyle.  My personal studies have found oysters are delicious and I have concluded they should be enjoyed as often as possible.

Oysters have great nutritional value. They’re low in fat and calories (around 10 calories per raw oyster) and packed with healthy minerals. Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus. And did I mention the benefits to your taste buds.

In he spirit of romance, health and Casanova enjoy this simple recipe and a toast con il tuo amore. 

 “Oysters with Prosecco and Pink Peppercorn Sauce”
 

Ingredients:

• 1/3 cup diced shallot (about 3 medium)
• 1/4 cup white balsamic vinegar
• 1 tsp. freshly ground pink peppercorns
• 1/4 tsp. salt
• 1/2 cup Prosecco – with the remaining bubbly share a toast con il tuo amore
• 12 oysters on the half shell

Directions:

In a small bowl, combine the shallot and vinegar and let stand for 10 minutes. Add the ground pink peppercorns, salt and Prosecco and stir to combine. Pour over Oysters.