Cold Sesame with Raw Zucchini, Carrot and Cucumber (Spiralized) Noodles

Cold Sesame with Raw Zucchini, Carrot & Cucumber Noodles

When I was a kid my parents would take us all to a Chinese restaurant in Flushing, Queens called The Happy Dumpling. I was just beginning to be adventurous beyond wonton soup and Cold Sesame Noodles were soon my jam! The waitress would mix all the ingredients at the table, a great way to keep restless kids entertained. The entire family loved that dish and it was the highlight of our meal there.

USA vs. CANADA: they couldn't throw punches so we did

      My favorite friends are those who pull no punches, even if it leaves me with a major shiner. It almost came to that recently when Melissa told me to down my glass of Maker's then stumble up to her apartment and help her make cupcakes. I ruined the ganache, I tripped and spilled a gallon of cocoa powder all over the kitchen and into the nooks and crannies of Paul's prized record collection, then at the bar I insensitively tried to force feed a recovering alcoholic her whiskey laden cupcakes. (I still think if you are at a bar its safe to assume you can eat a freakin' cupcake!)
      All the while Melissa and I were fighting like two crazy old Sicilian ladies. Her kitchen control freak tendencies and my "its fine, who cares, they're just cupcakes?" mentality is a recipe for disaster. Why we don't have a cooking show together is beyond me? Its probably because they wouldn't be able to afford the insurance.
     So when we went to Daddy's Bar to watch the USA vs. Olympic Hockey game and Melissa asked me to help her make cupcakes again (chocolate hockey pucks), we were not surprised at our respective BF's eye-rolling and looks of concern.
     We left them to watch the game, knowing that in one way or another some craziness was about to ensue.
     I really was well-behaved. I kept my little paws in my pockets, so I couldn't mess anything up. And Melissa was her darling self, doling out expert baking advise while just throwing everything together, while I listened like a sweet wide-eyed hungry drooling puppy. What was wrong with us? This was not going to work.
     So we decided to play a little trick on the boys. The story: I was bitching to Melissa about something, not listening to her direction and saying, "Yeah I know how to do it," when I don't and in my clumsiness dropped an entire tray of cupcakes on the floor. (entirely believable). Melissa, losing her cool, then proceeds to punch me smack in the eye (scary, but also believable).
     Convenient that Melissa is also a trained make-up artist. Doesn't this look like a real shiner?
    I ran downstairs, and walked into the bar covering my eye, trying to look shocked. To conceal my laughter I nuzzled myself into Markus' shoulder and told the boys that Melissa hit me.
    Paul ran out of the bar pissed. When he got up to their place, Melissa played it off like a star and when he came back he said, "She did hit you!" He took another look, "Is that make-up?" then, "If I missed a goal I would have punched both of you in the faces!"
      Classic! And the cupcakes were as usual awesome. Thanks Melissa!

GUIDO GIRLS DINNER #3 - in Queens!

In a worried tone Nonna asks when I go to Manhattan, "Jane you gotta go to New York?" I always find this funny, but then again I myself call it "the city," as if there aren't 4 other boroughs in New York City besides Manhattan. Most of my friends think visiting me in Queens is like traveling to another planet.

So when I proposed an Eyetalian Girls Dinner in my new Queens place, Meredith basically said, "Thanks for the offer, why don't we have it at my place?" (which is in Brooklyn). I held my ground, which is not easy with strong brained crazy Sicilian broads, and everyone made it here without a problem. Enter the new "awesome" phase of our friendships, because anyone willing to visit me in Queens from another borough is automatically an awesome friend.

Markus started off everyone's unique Queens dining experience with some professional Old Fashioned Cocktails he made with the Tuthilltown Manhattan Rye Whiskey we brought back from our "wine" tasting along the Shawangunk Wine Trail. If you haven't gone wine tasting along this trail, go! It was so much fun. But beware, after a few tastings you will get loose with your credit card and come home with an obscene amount of wine.

Markus takes his cocktail making very seriously and even watched an instructional video on how to make a proper Old Fashioned, the cocktail so named because people would ask for a whiskey cocktail made the "old fashioned" way. That day he put me on the hunt for oranges with oily skin, which I thought were appropriate for a greasy Italian dinner party. The cocktails were perfect, strong, enough but not too sweet with a nice citrus hint.

For appetizers I made local Sunchoke Bruschetta and served it alongside some Sicilian cheese, olives and sun dried tomatoes.

For the pasta course, I made a Creamy Mushroom Sage Sauce over Campanelle. This is such an easy sauce, perfect for company and in my opinion there is not a better flavor combination than shallots, mushrooms and sage. I also made an vegan version for my special Sicilian vegan guest that stood up to the creamy version. It had more of a mushroom flavor.

For the main course I served Panelle, which are chick pea fritters, with Italian bread, Roasted Brussels Sprouts and Brocolli Rabe. This was my best panelle effort yet.

On our way to Ikea Rocco and I had stopped at Ferdinando's in Red Hook, which is one of the only places in the city where you can find panelle. I asked the panelle guy for some advice. He just said chick pea flour and water, with a little salt and fry them in canola oil. And at Ikea I found this great pan to use as a panelle form for $6. I followed his advice and didn't use lemon juice or parsley, I salted the paste well and I deep fried the panelle in Gemma oil, which is a vegetable oil about 10% olive oil. I was very satisfied with the results.

Melissa Love, of Crema Fatale, our favorite Vegan Pastry Chef brought over an unbelievable Salted Caramel Chocolate Mousse Martini with Almond Praline. It was so delicious we practically licked the salt rimmed martini glasses clean. The almond praline was outstanding, so crunchy and chewy. The chocolate mouse was so smooth and there was a nice soft caramel surprise waiting on the bottom. The sea salt with the sweet was perfection and I don't do justice in this photo of the remarkable presentation. The dessert along with some really nice Cava, a white spanish sparkling wine that Meredith brought over was the perfect ending to our Crazy Eyetalian Girl's Dinner #3.

Thanks for coming to Queens my awesome Eyetalian friends!

Recipes from Eyetalian Girl's Dinner #3:

Old Fashioned Cocktail

To a cocktail glass add:

2 oz. rye whiskey

2-3 spoonfuls of simple syrup (For simple syrup dissolve 1 C. sugar in 1 C. water and cool)

2-3 dashes of Angostura Bitters

Ice

oily orange peel, twisted to express the oils and used as garnish

maraschino cherry (optional)

Sunchoke Bruschetta

1lb of Sunchokes or Jerusalem Artichokes

Olive Oil and/or butter

Salt and Pepper

1/2 loaf Italian Bread, sliced

1-2 cloves of garlic, chopped

1 whole clove of garlic

Preheat oven to 450.

Wash and peel the sunchokes and chopped into small pieces. Drizzle olive oil and salt and pepper on top and roast for about 15-20 minutes until they are soft.

Chop 1-2 pieces of garlic. Roast the chopped garlic with the sunchokes during the last 5 minutes of roasting.

Remove sunchokes from the oven and melt a few pats of butter on top (optional). Season to taste with salt and pepper and additional olive oil.

Toast sliced Italian bread. Upon removing from the toaster rub each slice with a clove of garlic.

Top each slice of toasted bread with the roasted sunchokes and serve.

Creamy Mushroom Sage Sauce with Campanelle Pasta

2 packages of fresh mushrooms (baby portobello, crimini or shiitaki), sliced

2 shallots, chopped

bunch of fresh sage, chopped

olive oil and butter

salt and pepper

about 1/2 C. cream or regular milk or soy milk

about 1 C. vegetable or chicken broth

1/2 lb. pasta, campanelle or penne

Sautee shallots and sage in butter and olive oil until softened. Add sliced mushrooms.

Once soft, season with salt and pepper. Add vegetable broth. Reduce for 5 minutes. Add cream of soy milk. Reduce until thickened about 5 minutes. Salt and pepper to taste and add a few pats of butter. Serve over campanelle pasta.

Panelle Revised

1 lb. chick pea flour

4 C. water or 1 Liter of Water

Salt

Oil for Frying

Boil the water. Add the chick pea flour slowly stirring constantly. Lower the heat if it starts to boil over. Keep boiling until its thick. Keep stirring. Once it pulls from the side of the pot, season with salt. Pour the paste into a greased mold. Cooking spray works best.

Let the panelle paste cool for a few hours in the fridge. Once its cool remove it from the mold and cut into thin 1/8 in. slices. Fry in canola or gemma oil and season with sea salt. Serve with Italian bread.

Brocolli Rabe

1 bunch broccoli rabe

1 clove of garlic

1/2 tsp peperoncino (red pepper flakes)

extra virin olive oil

salt and pepper

In a large pan with a lid, sautee garlic and peperoncino in olive oil. Before the garlic browns add the broccoli rabe season with salt and pepper and put the lid on so it can steam. Stir after a few minutes so the greens on the bottom don't burn. Cook until the greens are softened. Serve with Italian bread.

Roasted Brussels Sprouts

1lb. Brussels Sprout

Extra Virgin Olive Oil

Salt and Pepper

Preheat oven to 450 degrees. Wash and cut bottoms off the brussels sprouts. Cut each brussels sprout in half. In a baking dish season with a generous amount of olive oil and salt and pepper. Bake about 20 minutes until tender and the outer edges of the leaves are browned and caramelized.

THE SICILIAN CONDITION (AND THE WORLD SERIES)

I was honored to accept a dinner invitation to Melissa and Paul's place to be followed by watching the Phillies get their asses kicked by the Yankees in the World Series. (Sorry Melissa, just stating facts.)

Melissa, along with Meredith and myself are on the board of the Eyetalian Girl's Club, a supper club (at Melissa's) in which we share our mutual guido craziness over delicious homemade local food (that Melissa makes) while Paul sits perplexed and sometimes scared of the three of us.

The mental condition of having Sicilian DNA (even if your halfsies) in a female body is recognized most commonly as being sickeningly nurturing and loving while constantly obsessing over food and making sure everyone around you is well fed. A look further and the alarming quality of being cunningly intuitive if not full on psychic is also observed. Nonna is a full psychic Sicilian. She just knows.

While chatting about our plans, we agreed to a "simple" meal, then watch the game. The evening was about the World Series after all. Simple meals to most people are Mac n' Cheese, Soup and Salad or Pizza, but to Sicilian DNAers this is how the conversation went:

Melissa: what time is the game?

me: 8pm

early enough that it could interfere with dinner

see i think we need to be in a sports bar with d-bag yankee fans when they win tomorrow

for your sake

;-)

5:21 PM Melissa: i get home around 6:30. Lets do a simple dinner. I'll make the pesto tonight, we can have it with whole wheat fussili, and I'll saute some cubed butternut squash on the side. I'll have Paul roast an eggplant before I get home and well have that as an app with some good bread. We can go to the Turkeys Nest to watch the game after. Oh and we'll have your apple crumble for dessert.

You'd gonna need all the fule you can get to deal with all that crying.

me: LOL!

sounds perfect

5:22 PM Melissa: Manley waants to make vegan ice cream. I'll have him do that tomorrow morning.

me: wowoowwo

crazinessMelissa: GO PHILLS!!!!!!!!!Thats sounds simple to me. I arrived early and Paul (AKA Manley) had just crossed the last TO DO off his prep list that Melissa had emailed him. There was some serious bulleting involved:

• Wash, peel, and cube butternut squash, put in small baking pan and set aside
• Boil Manocotti, drain and set aside in baking dish
• Wash,soak and drain arugula. Set aside in bowl
• Pull out big food processor and put on counter
• Pan toast walnuts, set side in small bowl or on paper towel.
• Wash and peel beets, cut them into thin slices, set aside in small baking pan
• Cut baby carrots in half length wise and add to beets.
• Wash eggplant and poke a MILLION holes in it with a knife and set aside in baking pan

I should be on chat. Let me know if you have any questions.

Good Luck.

Thank you.

Can I first say that I adore these two? I was impressed but not surprised by Melissa's thorough and detailed instruction and Paul's on point follow-through. Everything was prepped to perfection, but Paul looked a little frazzled juggling about 18 roasting dishes. He showed Meredith and I the walnuts he toasted.

"Burnt, right? We should get more," he said.

"They are fine," I said. Thats so my mother in me (who is non-Sicilian by blood)

"Paul's right," Meredith said, "Melissa is gonna flip out. Let's go get more walnuts."

"Really?" I said.

They weren't that bad. Not to warrant going to the store but Melissa is a perfectionist, I get it.

And there is something very admirable to be said about being a perfectionist. But forget about that, lets talk about Melissa's frightening sense of smell and her psychic abilities. As we were leaving for the store, Melissa arrived, looking cute coming home from a long day at the bakery. We gave each other a nice big hug, then she pulled back, gave me a funny look then took a big whiff of me. I did shower that day and I'm a hygienic person but by the way she sniffed I thought maybe I smelled great or something.

"Did he burn something?" Melissa said.

My jaw dropped in awe. How could her sense of smell be so acute especially in such close proximity to the Newtown Creek?

"Its the Walnuts, right? Paul burnt the walnuts," she said.

Meredith and I walked away very slowly trying not to make eye contact. How in the world did she know that Paul burnt the walnuts? And there is the condition of Sicilian Psychic Prowess demonstrated most aptly in regards to food. I am still blown away by it.

I am also blown away by the excellent meal Melissa and Paul tag teamed. (Sorry, not too many visuals for the food porn lovers.)

The Roasted Eggplant with Market Italian Bread was like buttah and so addictive.

The Roasted Butternut Squash and Tofu Manicotti topped with arugula walnut pesto was delicious. It had the texture of ricotta cheese. Meredith and I helped assemble them. It was the first time I had stuffed manicotti and I was ridiculed with "What kind of dego are you?"

The sides of roasted carrots, brussels sprouts and beets were perfect accompaniments.

For dessert I brought an Apple Crumble which was topped with Paul's vegan vanilla ice cream made with coconut milk.

We wined and talked, and by talking I mean yelled over each other and interrupted one another and had about 15 conversations going on at once among the 4 of us. Oh and I almost forgot that we watched the World Series. And the Yanks won.

Thanks Melissa, Paul and Meredith for another successful Eyetalian Girls Dinner!

BUTTERNUT SQUASH RISOTTO

I am trying to lay off the dairy for a while. Well until Paulie Gee opens his pizza joint in Greenpoint that is. So why did I chose to make risotto, which is supposed to be a buttery creamy rice dish? Cause I am a damn fool. A damn fool who likes a challenge. I envisioned Butternut Squash Risotto with Sage and Shallots. I also envisioned buttery creaminess. You can't fake the funk with butter, but the butternut squash did a great job of giving the risotto a nice creaminess, while good extra virgin olive oil gave it a nice rich flavor. A truffle oil here would have been perfect. And butter!

I roasted the butternut squash with olive oil salt and pepper. Then I sauteed the shallots and fresh sage in olive oil and added the mashed up squash. I added some nutmeg salt and pepper. Then the risotto. Simmering in a pot was some vegetable stock which I added in ladlefuls as the risotto aborbed most of the liquid. And I kept stirring and stirring.

I kept tasting it as I was stirring and it felt like something was missing. (the butter!) So I started freaking out and adding things. I added a clove of chopped garlic (a giant clove). Cayenne Pepper. Fresh Grated Ginger. Brown Sugar. And lots of salt. More nutmeg. More olive oil. More sage.

In the end this Butternut Squash Risotto was ultra creamy, very garlickey really tasty and dairy-free, but it really could have used some B-U-T-T-E-R! Butter makes everything better.

Pasta with Leeks, Pine Nuts and Toasted Bread Crumbs

    I don't come up with new ideas for dishes often, but when I do and its a hit I like to break down the brainstorming process. Hunger and craving are steps 1 and 2. I'd been dreaming about Nonna's specialty dish, pasta with sardines, which is topped with delicious browned bread crumbs. But, the CSA packs my fridge with veggies, not sardines and I had a bunch of leeks. I went on my google reader and came across a post titled, "Leek Pasta: who loves ya baby?" Pasta with Leeks. (On a side note: No wonder why Gourmet magazine went out of business. Food bloggers are in mourning but we are to blame. Who needs Gourmet when there is a wealth of glorious free food porn and recipes!?)

    Leek Pasta equals genius, but Judith's recipe calls for heavy cream and cheese and frankly dairy and myself are lover's at war and I am a sad loser. Picture me running longingly toward a bowl of fresh whipped cream. I am mouthing, "I love you! Let's be together again." Just as I am about to take that sweet cream into my loving and forgiving embrace it smacks me in the face then punches me in the gut, double time. Its so wrong, so I am trying to walk away quietly. 

    Then there it was leeks and bread crumbs, some toasted pine nuts and pasta and it was delicious and dairy-free! I don't need you after all, cream!

    I sauteed some shallots and garlic with peperoncino in lard (substitute butter or olive oil here). With lard, if you got it flaunt it, right? I cut the leeks into little rings (after soaking them in water; they are dirty!) and sauteed them. Salt and pepper. I got everything nice and caramelized then added some pine nuts and toasted them. In a separate pan, I browned some bread crumbs in olive oil or butter while the pasta was boiling. I only had angel hair but I would recommend spaghetti. After draining the pasta, I coated it in a little olive oil, added the leeks on top and the toasted bread crumbs on top of that. Some pecorino romano or parmesan cheese would be delicious to finish this off. There I go again, taking that dairy back. Some parsley would be nice, too. 

    So fresh and so vegan minus the lard! But, dairy-free is all that matters to me.

CAULIFLOWER CASHEW ANISE SOUP

    I am not really a cook book person. I have this thing about having too many books, so I usually either take my cook books out of the library and make photo copies of recipes or when I need a quick recipe I look in Grandma's tin, online or I just freestyle it. A little onion and garlic is the start of something special every time.

    I got Padma Lakshmi's Tangy Tart Hot and Sweet cook book from a Secret Santa one year (Thank You Dasha!) and I didn't open it for a while, but when I did, it was like an entire new world of Indian flavors opening up to me. Now I am no longer scared to sautee cumin seeds, make chutneys and grate ginger into everything. 

   A while back I made this excellent Sauteed Cauliflower with Anise and Cashews from the cook book. Cashews for the record are not my favorite nut, but with a little heat and spice they come alive. And now its soup season and Cauliflower Soup is an all time favorite, so I experimented with adapting this recipe for pureed soup. I am very satisfied with it. The smooth cauliflower texture combined with the crunchy ground cashews is remarkable on the taste buds. 

  Try it. Its such simple revamp for Cauliflower Soup.

Original Recipe from Padma Lakshmi's Tangy Tart Hot and Sweet:

Sauteed Cauliflower with Anise and Cashews

2 to 3 TBSP canola oil

1 tsp anise seed

3 or 4 long dry chilies

1 C diced shallots

1 1/2 TBSP minced ginger

2 1/4 lb Cauliflower broken into small florets

1/2 tsp salt

1 C cashews

1. Heat the oil in a skillet over medium heat. When it is hot, add the anise seeds and saute for 2 to 3 minutes.

2. Roughly break up the chilies, add them to the anise seeds and stir. After 5 minutes, add the shallots, ginger, and cauliflower. Add 1/2 C. of water and salt and stir. Cook for 10 minutes.

3. Stir in the cashews and cook for an additional 10 minutes or so uncovered, until all the moisture is gone, stirring occasionally. The cauliflower will reduce greatly in size and should have some charred brown bits at the edges. The cashews should also be toasted brown. SERVES 4-6

Cauliflower Cashew and Anise Soup 

    I wanted to get the flavor of the browned cauliflower and cashews so I basically followed the recipe exactly with a few modifications before I turned it into soup. I used olive oil obviously instead of canola oil and I used peperoncino instead of the hot chilies. I also added some ground nutmeg for fun. I followed the recipe then added enough water to cover the cauliflower plus a vegetable bouillon. I diced up a red potato, skin on, and added that for thickness and depth. I simmered it for about 15 minutes, then I pureed it with the hand blender. What a tool! I served it with fresh cilantro which really took it to another level flavor wise.

PLUM TOMATILLO SALSA

I never get angry at vegetables, but tomatillos are a pain in the butt. They just sit in the fridge staring at me with their little crinkly skins, saying, "What about me? Why can't you ever think of anything clever to do with me?" And I can't. I can only think of salsa, and on the web thats pretty much what everyone else is packing. So I tried to at least make the salsa interesting and I added local plums, a yellow tomato, red onion, amish garlic, honey, cilantro, lemon juice, olive oil, some hot pepper that was about to die, salt and pepper and of course those annoying tomatillos. This salsa was good. Really good.

A NEW TAKE ON RADISHES

   Sergio, the CSA Farmer, gives us some spicy ass radishes. They have some serious tangy life in them, especially when eaten raw. I like it. But, while at the City Bakery, which is one of the BEST and most luxurious lunch buffets in all of New York City, I had Roasted Radishes with Celery. They were wonderful and really mild and crunchy. So when we got another bunch of radishes I decided to give it a try. 

   I sauteed some garlic and shallots in extra virgin olive oil with peperoncino, then added the celery and the shallots, salt and pepper. I cooked them for about 10 minutes altogether. The shallots got so sweet and caramelized. When I turned the heat off I added some chopped cilantro. It was a really nice crispy, mild and warm way to enjoy that bunch of radishes that always gets short changed as a side show in a tossed salad, while they really should be the main event.

Sweet and Spicy Japanese Eggplants

    Artists go through blue or red phases in their work, but mine involve actual types of food. I was obsessed with pesto for a hot minute but now I am in an eggplant phase. I picked up these white eggplants from the Farmer's Market and the girl said that white eggplants are actually sweeter than regular eggplants, so I decided to make my Sweet and Spicy Japanese Eggplant dish. I don't know if Japanese people actually prepare eggplants in this way, but I use some Japanese ingredients so thats why I call them that. 

    I found this recipe originally in a magazine but didn't have the main spice mix called Togarashi, which is made from red pepper, roasted orange peel,  yellow sesame seed, black sesame seed, japanese pepper, seaweed and ginger and can be found in Japanese grocery stores. Instead I just grated fresh ginger and orange zest and sprinkled some cayenne on top and it actually comes out better this way, more fresh and spunky than if you just use the Togarashi.

    First I slice the eggplants and season them with salt, pepper, togarashi (optional), or if you don't have that grated ginger, orange zest and cayenne pepper. I coat them in oil then grill them with a little sesame oil until browned on both sides. Then I pour Mirin and Soy Sauce over them and it gets very fun and sizzly. Mirin is a rice cooking wine that is nice and sweet. The soy caramelizes up and this ends up being a sweet and spicey eggplant dish that takes eating eggplant to a whole new level.

ROASTED TOMATILLO SALSA

     I got all these tomatillos, roasted them with some garlic and other hot cubanillo pepper and some green and red bell pepper and made this roasted salsa with some fresh basil, a little sugar to balance the spice and some lemon juice. I didn't have any delivery system for it like chips, but this would have made a great garnish for some grilled fish. 

EASY CAULIFLOWER

This is the simplest way to make cauliflower. Its how I ate cauliflower growing up and I make it like this very often. Just sautee a few cloves of garlic and hot chili flakes if you want some heat in olive oil in a medium size pot with a lid. Optionally, you can sautee onions or shallots, too. Add big pieces of trimmed cauliflower to the pot, season with salt and pepper and cover with a can of tomatoes, tomato sauce or some fresh tomatoes. Pour about a half of can of water over everything and put the lid on so the cauliflower steams in the garlic tomato sauce until just tender. I hardly had any tomatoes but it was still really tasty. With lots of sauce the cauliflower absorbs the color and flavor. Its such an easy way to enjoy this healthy vegetable. I still have not mastered this as well as Nonna and my dad's versions, though. Its such a treat to eat it at their houses. Rocco, any suggestions? In English please...

STUFFED JALAPENOS POPPERS FOR A SPICY DINNER WITH PATE

    A dinner with Pate is always a hilarious "do not repeat what I tell you" affair, so when he was guest of honor, along with Michael, Erik and Carrie, I had to keep things fresh and spicy. Stuffed Jalapeno Poppers and a bottle of champaign to start and we were laughing all night long. 

    If I ever buy a jalapeno pepper, I just buy one and I'm lucky if I ever use it. So I was at a loss when I got six from the CSA. Sadly, all I could think of were jalapeno poppers. I liked the idea of making spicy little appetizers, especially since Pate loves spice, but I wanted to stay away from the deep frying. So I figured I'd do what I do best, stuff 'em. Normally I would stuff a bell pepper with rice, meat, eggs, tomato sauce and peas. I didn't have any of those things, and I wouldn't have really been able to fit all that into a jalapeno. So I stuffed the jalapeno how I stuff a mushroom, bread crumbs, basil (I normally use parsley), grated cheese and garlic. (I actually forgot the garlic, a true sin.) The Stuffed Jalapeno Poppers were perfect appetizers, cheesy with a nice kick, and you could pop 'em in one bite. 

   To balance out the spice and just because its delicious I also served Spiced Candied Pecans. I got this recipe from Padma Lakshmi's Tangy, Tart, Hot and Sweet. Try these and they will become so go-to. They are so easy and addictive. Its just 1 C. whole pecans, 1/4 C. Maple Syrup, and 1/4 tsp. chili powder. She bakes them, but I cook them on the stovetop in a non-stick skillet on low heat and stir them constantly until the syrup dries up. There are a lot of other really amazing recipes in her book. 

    The last appetizer was Fresh Sliced Avocados, drizzled with olive oil, lime juice, salt, pepper and sprinkled with paprika.

    For dinner I served Pasta with Fresh Basil Pesto. My stinking chopper died, so I had to make my pesto by hand with a mortar and pestle. I literally broke a sweat but it was worth it. It came out better than any pesto I ever made in the chopper or blender and the reason is that by grinding everything you better release the natural oils and flavors from the basil, garlic and pine nuts. I also liked how the pesto leaves were still somewhat in tact making a nice texture for the pasta. Pesto means paste in Italian and this paste, originating in Genoa, is traditionally accomplished this way rather than in a food processor, so I am happy the piece of junk broke. And if you are vegan, leave out the cheese and the pesto is just as delicious.

   As side dishes I served a Fennel Salad with Oranges and Pine Nuts, and a Bitter Purple Lettuce Salad with Cucumbers and Peppers. Both were dressed with olive oil, red wine vinegar and salt and pepper.

   For dessert I was tempted to make another peach cobbler but we opted to enjoy the Fresh Juicy Peaches in their natural form. They were so sweet and refreshing. I could make you laugh with a few Pate stories, but I promised not to tell...

Stuffed Jalapeno Poppers

6 jalapenos

1/4 C. bread crumbs

1/4 C. grated cheese

1-2 cloves of garlic, chopped

1 egg

1/4 C. milk

1 TBSP chopped basil or parsley

1 TBSP olive oil

salt and pepper

Cut the jalapenos in half and scoop out the flesh and seeds. Set the seeds aside. Boil the jalapenos in salted water for no more than 3-5 min. Meanwhile, mix the rest of the ingredients in a bowl along with the seeds, olive oil and salt and pepper. Adjust the dry and wet ingredients so you have a thick wet mixture thats not watery. Pour a little extra olive oil and salt and pepper in the bottom of each pepper half. Stuff each pepper with the mixture and sprinkle the top with grated cheese. Bake for 10-15 minutes in a preheated 350 degree oven.

Fresh Basil Pesto

Bunch of Basil

2-3 cloves of garlic

1/4 C. toasted pine nuts

1/4 C. pecorino romano or parmesan cheese (optional)

olive oil

sea salt and pepper 

These measurements are approximations. You must try the pesto as you go and adjust the ingredients accordingly. In a marble mortar, grind the basil leave with sea salt and garlic until creamy. Add the pine nuts and grind into a fine paste. Add the olive oil and cheese and season with salt and pepper to taste. Serve over hot pasta.

Read more about pesto at Wikipedia.

SWISS CHARD FROM THE YARD AND MORE PANELLE

    The swiss chard I got as an infant plant from Rooftop Farms was really ready to go. The last chard recipe I made was simply sauteed with a runny egg on top. The chard itself is not how I remember eating chard, so I referred to Rocco, who is the only person who ever prepared chard for me, and I cooked it the way he does. It came out just as I wanted it to. 

    While I was rinsing the chard, I get a call from Nonna, who has her own cell phone by the way.

    "Jane (my name is Jen) I gotta the panelle, you want it?" 

    Faster than you can say mala figura I was at Nonna's house, ringing the door bell. And as usual she was buzzing me in, but the outer door was locked, so I couldn't get in. No problem. "Nonna!" I screamed up to her apartment. After a few moments, Nonna comes out onto her balcony. No true Sicilian doesn't have a balcony. I think they just shrivel up and die without one. 

    "Jane, you don't gotta the keys?" If I had the keys I would have already been up eating panelle, "Okay, Jane I come down." After a few falls and trips to the hospital, Nonna should not under any circumstances be climbing down the stairs, so I tell her to just throw the panelle down. Usually she then will go into the house and get a little rope and tie whatever it is it and reel it down, which is what I thought was taking so long. Before I know it she's at the front door and walks out carrying her cane, like its an accessory.

    "Jane, why you no gotta the key?" I haven't lived there in like 5 years.

    "Nonna, you shouldn't be walking down the stairs by yourself!"

    "Jane, I can walka downa the stair bya myself. I go out alla the time bya myself." She's a live one. I tried to calmly take the panelle from her, but it was more like ripping it out of her hands and shoving it into my mouth, while thinking, just one, you need to photograph this. It was so perfect, and Rocco was right, good panelle is a little greasy, which I have to admit my panelle was lacking. It had the right flavor but not enough grease seeped into it and all over my hands and the upholstery of the Jeep like this one. There are sometimes casualties involved in good panelle. Its a fact of life. 

    "Nonna, who made this?" 

    "Jane, you like? I getta the recipe. My friend-eh make-eh." The hunt to find this person is on. When I trap her, I will let you know. 

    I suspected it had eggs in it, but when I mentioned this to Rocco, after teasing me that I didn't leave him any, he literally had a fit that I even mention eggs in panelle. That would be a real mala figura according to him.     

Rocco's Swiss Chard

1-2 cloves of garlic sliced

peperoncino

extra virgin olive oil

1 fresh tomato, chopped

bunch of swiss chard, whole or chopped (give swiss chard a good soak, its gritty)

salt and pepper

Sautee the garlic and peroncino in extra virgin olive oil. Add the tomato and cook down a bit. Salt and Pepper. Add the swiss chard and sautee a few minutes. Salt and pepper. Cover and steam until soft.

LOCAL STRING BEAN SALAD

    This salad is the base ingredients for Salade Nicoise, which is Rocco's favorite salad. And its a french salad, although he will claim Nice is Italian. Caught you there, Rocco! You like French things! I will make a proper Salade Nicoise when I have all the ingredients together just to drive Rocco crazier than he already is.

    In the meantime, this colorful string bean salad is a perfect warm day meal. Boil some string beans, red potatoes and onions together for a few minutes, drain them and dress them with olive oil and red wine vinegar salt and pepper. Some fresh herbs and chic peas would be nice, too. Dress the salad while hot because it really absorbs the olive oil and vinegar flavor. Serve warm or cold.

HAPPY BIRTHDAY BROTHER JOSEF!

BREAD SALAD AND BEET GREENS

    What to do with stale bread? Bread crumbs. Croutons. Wait for it ... Bread Salad! This is my first bread salad and I am delighted with it. It was a lovely day, Angie came over and the bread salad with a side of sauteed beet greens and bellini cocktails made a perfectly light girl's lunch.

    Bread salad, in Italian called panzanella, is a Northern Italian dish, something that I didn't grown up eating probably because down south my ancestors finished their bread like good hearty Sicilians. According to a really interesting website called Food Timeline, "The concept [of panzanella] is ancient, the practice is contemporary ... Why? Tomatoes are a new world food." Riveting.

    Angie was wondering whether it would hold up to eat the next day or get too soggy. I honestly ate it for about 5 days after and it held up really well.

Bread Salad

2-3 cups of cubed day old Italian Bread or Baguette (1 loaf of Italian bread or 1/2 long baguette)

1/2 tsp lime zest

extra virgin olive oil, enough to generous coat the bread

red wine balsamic vinegar to taste

2-3 cloves of garlic chopped

1/2 onion chopped (red onion is probably best)

salt and pepper

1/2 to 1 cucumber, chopped

2-3 vine or plum tomatoes, chopped

handful of basil leaves, torn

few sprigs of fresh oregano

Combine everything but the basil and oregano and let it sit for 20 minutes. Then add the oregano and basil and serve. Other ingredients you can add: capers, peppers, olives, goat cheese, grated cheese ... have fun!

Sauteed Beet Greens

A bunch of beet greens

extra virgin olive oil

1/4 onion sliced thinly

1 clove of garlic sliced

dash of peperoncino

1/4 C. toasted pine nuts

     Dry toast the pine nuts in a pan and set aside. Wash the beet greens thoroughly! They are very sandy and gritty, so rinse them and soak them in water to let the grit fall to the bottom. Repeat at least three times. Sautee garlic and onions in olive oil. Add peperoncino. Add the beet greens and sautee a few minutes then cover and steam until tender. Add the pine nuts.

BEET GINGER SOUP

    I got some fresh beets from the CSA and made this fantastic Beet Ginger Soup. The hand mixing got VERY messy. I ruined a shirt and good thing I have freckles to hide the red splatter on my face and neck! Going number one after a large amount of beets is always interesting. There's the panic, "why is my pee bloody?!?!" then the calm down, "oh, i just ate some beets!"

BEET GINGER SOUP

Warning: Wear protective goggles and a bib!

1 bunch of medium beets, peeled and quartered

1 small onion

2 cloves of garlic

1 inch of ginger grated, about 1-2 TBSP (adjust to your taste, I go overboard on ginger)

1 C. of chicken or vegetable broth

2 fresh thyme sprigs

2 TBSP butter (optional)

Sautee the onions, garlic, ginger and thyme in olive oil. After a few minutes add the beets and sautee for a few more minutes. Salt and Pepper. Add the broth. Bring to a boil, then simmer covered for about 20 minutes or until the beets are soft. Puree with a hand mixer or in the blender, but be careful! Return to pot and bring back to a simmer and add the butter, letting it melt in. If you want to add cream, this would be the right time as well. Serve warm or cold garnished with a fresh sprig of thyme.

RED BEAN AND CABBAGE SLAW

     I love cabbage and my first option is always to stew it like I stew everything else, with tomatoes, onion, garlic and peperoncino. This time, I decided to keep it fresh and made this really simple slaw with cabbage from the Woodside CSA, red beans from Cayuga Pure Organics, cilantro from the garden, chopped pecans, extra virgin olive oil and lemon juice. So easy and the flavors really complement each other well.