D'Italini and Peas

With the kids back to school, try making this simple pasta dish for a quick dinner and have a salad or crudite on the side for them to nibble on.  My father made this dish for me when I was a little girl and I made this dish for my boys when they were little.  As you can see it’s so easy to make.  I hope some day when my boys have children they’ll make it for their kids!

1 box D’Italini pasta

1/2 cup olive oil

1/2 yellow onion, sliced very thin

1 can peas, strained

Pinch of red crushed pepper

Parmesan cheese

Kosher salt

Bring water to a boil - add some salt to the water.

Add your d’italini and cook al dente - approx. 10 minutes.

Meanwhile gently heat your olive oil in a sauté pan

Add your onions and sauté - approx. 3 minutes.

Add your strained peas and cook another 3 minutes.

Add red crushed pepper to taste.

Add Parmesan cheese to taste- I use maybe 1 teaspoon.

Add a little salt to taste.

When d’italini are cooked, strain saving some of the water.

Add d’italini to pea mixture and toss well.

If it seems dry add some of the water from the d’italini or more olive oil.

Chicken Parmesan

It's BC parents weekend and I had the gang over for an Italian feast:  Chicken Parm, Chicken Marsala, Salad, and thanks to the Mom's:  Forcaccia and Desserts!  Chicken Parm is always a request from boys...

Serves 4

4 boneless chicken cutlets, ask butcher to pound them thin

1 Tablespoon flour

1 egg, beaten

1 cup Italian breadcrumbs (I like Progresso brand)

½ cup olive oil, more if necessary

½ cup canola oil, more if necessary

1 quart tomato gravy – see Fuggedaboutit-Tomato Gravy

2 balls fresh mozzarella

Small bunch fresh flat leaf Italian parsley

Fresh ground pepper

Preheat oven 350 degrees.

Rinse chicken cutlets.

Place each piece in flour - cover both sides.

Then place in beaten egg - cover both sides.

Then place in breadcrumbs - cover both sides.

Shaking off excess at each step.

If you have the time it’s nice to put in refrigerator for up to 1 hour as this sets the breadcrumbs nicely.

Fry cutlets in 1/2 olive oil and 1/2 canola oil - adding more to pan if it dries up.

Fry for approximately 2 minutes on each side - we are going to bake them so don’t overcook them.

Place on paper towels to absorb excess oil.

Note:  Remember to always clean off your surfaces that had any raw chicken - clean hands thoroughly as well. 

You could do healthy version instead – see below.

Place chicken cutlets on a cookie sheet or a lasagna pan.

Spoon tomato gravy over each piece.

Place sliced mozzarella on top of each.

You could sprinkle freshly chopped parsley over each cutlet and some fresh ground pepper.

Bake in 350 degree oven for approximately 30 minutes.

__________________________________________________

Healthy version            -make bread crumb mixture - 1 cup breadcrumbs/1 Tblsp. flour

                                                (enough for 4 cutlets)

                                    -Spread olive oil on cookie sheet

                                    -Coat each cutlet with olive oil

                                    -Press cutlets into bread crumb mixture covering both sides

                                    -Place cutlets on cookie sheet

                                    -Bake on 350 degrees 15 minutes - 

turn over.

                                    -Sprinkle a little olive oil on each cutlet and bake another 15 min.

                                    

Peach Cobbler

Peaches are magnificent in East Hampton in August.  This recipe is from the Lee Bailey Cookbook, “Country Desserts” that my son Gregory gave to me for a birthday gift in 1998.

(Reprinted with permission from Lee Bailey's Country Desserts by Lee Bailey, copyright 1988, Clarkson/Potter Publishers.)

Serves 6

1 1/2 cups sifted all-purpose flour

Scant 1/4 tsp. salt

5 tablespoons unsalted butter, frozen

1/4 cup solid vegetable shortening, frozen

5 tablespoons ice water

7 very large ripe peaches, skinned and pitted

1 cup sugar

1/4 cup (1/2 stick) unsalted butter, cut into bits

Whipped cream or ice cream

9” x 9” dish

Preheat oven to 450 degrees.

Lightly grease a deep 9” x 9” inch ovenproof dish. Set aside.

Place flour and salt in the bowl of a food processor fitted with a metal blade.

Add the frozen butter and shortening.

Process until mixture is the size of small peas.

Add ice water and process until mixture begins to form a ball.

Remove and shape into a ball.  If you would like to refrigerate the dough at this point flatten between 2 sheets of wax paper (or plastic wrap).

Meanwhile, cut the peaches into thick slices and set aside.

To assemble the cobbler, roll the dough out into a large, ragged rectangle on a floured surface.  Dust with flour and roll back onto the rolling pin, window shade fashion. Unroll over the prepared dish, lining the bottom and sides and allowing excess dough to hang over sides. 

Heap the peaches into the dish.

Sprinkle with the sugar and dot with the butter pieces.

Flop the loose ends of the pastry over the top, using any pieces that have fallen off as patches.

Put cobbler into the oven and turn temperature to 425 degrees.

Bake for 45 minutes, or until top is golden.  Serve with whipped cream or ice cream.

  

Penne with Spicy Sausage and Sweet Pepper Sauce

My painter chose this recipe to be added to my blog this month.  He's really cute.  With his shirt off and his sunglasses on he reminds me of Tom Cruise in Risky Business.  I may have to have my house painted annually!

This sauce can and probably should be made in advance.  I’ve made it for my book group and they loved it.   This is one of Gregory’s favorites.

Serves 8 - 10 

3 tablespoons butter

3 tablespoons olive oil

1/2 red onion

1 shallot

2 celery stalks

2 carrots

3 hot Italian sausages (pork or chicken or combo)

1 yellow pepper

1 red pepper

1 orange pepper

4 tablespoons red wine

1 box Pomi strained tomatoes 26 oz. (if you can’t find use 28 oz. can crushed tomatoes)

Basil (fresh or dried)

Kosher salt and fresh ground pepper

Clean and cut up veggies very small (I use the Cuisinart and pulse)

Heat oil and butter on low in your sauté pan.

Add onion, shallot, celery, and carrots and cook gently 4-6 minutes.

Push veggies to outside of pan and add sausage, which is pushed out of casing.

(I know this is gross but it is necessary.  You want the sausage to be broken up).

Constantly break up the sausage so it stays crumbled - sauté 2-3 minutes.

Add peppers to Cuisinart and pulse or cut up finely.

Add peppers to pan - sauté 4 minutes combining all ingredients.

Add wine to moisten mixture – cook 3-4 minutes.

Add tomatoes and stir well - cook gently another 4 minutes.

Add basil, salt and pepper to taste.

Serve with penne.

Hot Chocolate Flan

It's my birthday this month and my 3 sons know to be sure there is a chocolate cake for me on my special day.  I thought I would add this recipe for all of my fellow chocaholics!

This is an easy recipe that can be made in advance and guests will be dazzled!

Another International Kitchen School recipe that I learned in Florence from Chef Barbara.  What fun my girlfriends and I had.

Serves 4

7 oz. dark chocolate (60% cocoa is nice)

4 tablespoons or ¼ cup unsalted butter

½ cup powdered or confectionery sugar

4 eggs

Pinch of salt (iodized - for baking)

2 tablespoons flour, sifted

4 ramekins or aluminum cups

Melt chocolate with butter and sugar on very low heat.

Add the eggs one at a time whisking after each.

Add pinch of salt and the sifted flour.

Mix with a whisk.

Grease and flour - or butter spray - 4 individual moulds and pour in the chocolate mixture.

Cover with plastic and put in freezer for minimum of 1 hour - up to 24 hours.

Place on a cookie sheet.

Cook them frozen at 400 for 10 minutes.

Slide knife around edge and flip over onto plate.

Serve them immediately with whipped cream or fruit sauce.

For the fruit sauce:

6 oz. of strawberries, raspberries, blackberries, or tropical fruit.

4 tablespoons of sugar

Few drops of lemon juice

Heat all ingredients slowly.

For whipped cream:

1 pint or 2 cups heavy cream

2 tablespoons confectionery sugar

Blend until thick consistency.

Strawberry Pie

  

Strawberry season in East Hampton is in July.  Make this when they are in season!

(Reprinted copyright 1988 Country Desserts by Lee Bailey)

Serves 8

Sweet Crust:

1 1/2 cups sifted all-purpose flour

3/4 teaspoon salt

2 tablespoons sugar

5 tablespoons ice water

1/4 cup solid vegetable shortening, chilled

2 tablespoons (1/4 stick) unsalted butter, chilled, cut into bits

Filling:

Approximately 1 1/2 quarts fresh berries 16oz.

1 cup sugar

3 tablespoons cornstarch

1/2 cup water

1 tablespoon unsalted butter

Whipped Cream:

1 cup heavy cream, whipped and flavored with

            1 tsp. vanilla extract

To make the crust, sift together the flour, salt, and sugar.

Remove 1/3 cup of this, place in a small bowl, and add the ice water.

Stir to make a paste, and set aside.

Add the shortening and butter to the balance of the flour and cut in with 2 knives or a pastry blender (this may also be done in a food processor).

Combine with the paste, and mix until dough can be shaped into a ball.

Place ball of dough between 2 sheets of wax paper and flatten slightly.

Refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

Roll out the dough on a lightly floured surface.

Place in a pie pan, and trim, leaving 1/2 inch all around.

Fold edge under and then crimp.

Place a sheet of foil on top of the pastry and weight it down with dried beans.

Bake for 5-7 minutes, or until edges begin to firm.

Remove foil and beans, and continue baking for another 10 minutes, or until golden.

Carefully loosen edges.  When almost cool, slide off onto a serving plate and set aside.

(I have left the piecrust in the baking dish at times).

Mash enough berries to fill 1 cup (approx. 8 strawberries).  Cut balance in 1/2 saving a perfect berry for the top for garnish.

Combine the crushed berries, sugar, cornstarch, and water in a small saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil.

Continue cooking for about 2 minutes over low heat until mixture is thickened and clear.

Stir in the butter and cook until melted, and then allow to cool slightly.

Place the halved berries in the baked crust and pour the cooked ones over them.

Shake the serving plate gently so the glaze seeps down around the raw berries.

Chill for a few hours, and then serve topped with whipped cream.

Ratatouille

Went to France with friends and had a fantastic trip.  I consumed an  insane amount of food and wine which is my favorite kind of vacation.  Since I went to Provence for the very first time, I thought I would include my Ratatouille recipe to my blog using Herbs de Provence.

Serves 8-10

1 eggplant, peeled and sliced

3 tablespoons olive oil, more if necessary

1 tablespoon butter

1/2 red onion, cut into 1” pieces

1 zucchini, cut in ½ lengthwise and sliced

1 red pepper*, cut into 1” pieces

1 yellow pepper*, cut into 1” pieces

2 cloves garlic, peeled and kept whole

28 oz. can crushed or diced tomatoes (or if you can find POMI pureed tomatoes)

2 bay leaves

Dried herbs – basil, parsley, thyme to taste or if you have it Herbs de Provence

Kosher salt and fresh ground pepper

Remember eggplant can be bitter so go through process described in eggplant parm recipe - peel, slice, place on paper towel and sprinkle kosher salt on each slice, wait approx. 2 minutes and wipe, flip over and again add salt on each slice, wait approx. 2 minutes and wipe again.

Cut eggplant into approx. 1” pieces.

Sauté olive oil and butter in pan.

Sauté your onion, peppers and zucchini approx. 3-5 minutes, remove with a slotted spoon to a bowl.

Sauté your garlic and eggplant in same pan for approx. 3-5 minutes, adding more olive oil as needed.

Add the zucchini mixture to the eggplant mixture.

Add tomatoes, bay leaves, and herbs -start with ½ teaspoon each to taste or if you have it add some Herbs de Provence – it’s fantastic.

Cook on low for approx. 15 minutes.

Remember to take out whole garlic cloves and bay leaves- your guests will appreciate that.

Add salt and pepper to taste.

*If you like green peppers, add one.