In Season Recipes

Blundin2005

Seems we've started a new tradition. Our friend has already made reservations with us for next year.

 

This is polenta. You may know it as corn meal mash. We didn't have a copper pot to cook this in (traditional method) and it cooks for 40 minutes...stiring constantly!  The three of us took terns. It was worth it. This was without a doubt the best polenta I can ever remember eating.

 

The sauce was a simply red sauce cooked with sausage. This is Giancarlo's red sauce recipe for four people:

Passata -- sauce

Polpa -- chopped

Pelati -- whole

• 1 large can of chopped tomatoes in sauce.
• 1 level teaspoon of sea salt
• 1 clove of fresh garlic
• 1 teaspoon extra virgin olive oil
• 1 pinch of hot pepper
• 1 pinch of oregano
• a couple of fresh basil leaves

Cook in medium size sauce pan with low flame until the sauce is creamy...probably 20 minutes.  If you add sausage or meatballs, cook for 40 minutes.

 

We put our guests to work... 

 

This is the polenta served on a wooden cutting board.

 

 

 

 

 

The second plate was fiori di zucca (zuchini flowers) stuffed with ricotta, mozarella and a tad bit of anchovy. This is the recipe that started this thread in 2009.  

 

 

Desert was pumpkin bread made with chestnut flour, raisins, walnuts, apples and topped with warm lemon sauce. 

 

We skyped with my friend's husband while we were making the desert sauce. We skyped with my sons while they were having their breakfast (we'll see them in Jan.), and we telephoned my mother while she and my sister waiting for the rest of the family to join them for dinner. It was a good day.

 

I have pics of our trip to the butcher when we picked up the sausage. I'll post them another time.

 

Buon appetito,

Marilyn

 

"Never run faster than your guardian angel can fly". 

 

 Leftovers ..... with zucchini flowers and sausage 

 

 

Teka

^..^

Blundin2005

Buon giorno Teka,

Blundin2005 Pumpkin Bread/Cake

Baking dish -- large roasting pan lined with baking paper.

180 C. (350 F.) for 45-50 min. or until knife poke is clean.

 

Note: Ingredients are approximate give or take a pinch or drip or two.

 

Wisk dry ingredients together in a large bowl:

3 cup Chestnut Flour

1 teaspoon salt

2 teaspoon baking soda

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. ginger

 

Spoon blend with dry ingredients:

250 gram of raisins (8.8 oz)

250 gram of chopped walnuts

 

Spoon blend in separate bowl, then add to large bowl of dry ingredients:

2 cup integral cane sugar

1 1/2 lb. fresh pumpkin puree

 

Spoon blend into large bowl of blended ingredients

1 cup olive oil

1/2 cup water

 

Spoon blend into large bowl of blended ingredients

4 eggs (room temperature) beaten

 

Slice 2 apples and line the bottom of the pan. Drizzle honey on the apples. Then pour the blended ingredients on top. 

 

Bake.

 

Lemon Sauce Topping

Blend 3 tbsp. of integral cane sugar with 1 tbsp. of corn starch. Gradually add 1 1/4 cup of water. Cook over medium heat, stirring constantly until thickens and boils. Stir in 1 egg yolk. Boil and stir another minute then remove from heat. Stir in 1 tbsp. grated lemon peel and 2 tbsp lemon juice.   

Mandy1313

Marilyn: the meal looks fabulous.  just one question about your pumpkin bread---do you make your own chestnut flour or is this something that is available in Italy?  would you know of any substitutes?

Hope everyone has had a wonderful Thanksgiving.

Mandy

Blundin2005

Buongiorno Mandy...you're up early! 

I looked on the bag that I used. Here is their web site http://probios.it/probios/index.asp 

No we didn't make our own flour. Whewww! This is an Italian product normally found this time of the year.  My husband makes Castagnaccio, a traditional Tuscany cake.

Excerpt from the bag "....this flour has a notably sweet and delicate taste. It can be used to prepare creams, fritters and cakes such as Castagnaccio."

I think a substitute of flour would make it a traditional gingerbread type recipe. It's the Chestnut flour that makes this unique in flavor and texture.  Also, this is gluten free unlike wheat flour. 

Hope this helps. Happy Thanksgiving!  

Teka

^..^

Blundin2005

Teka, I went looking to see why pecans would be expensive this year and instead found a web site http://www.hudsonpecan.com/ A family farm. They reminded me of Carolynn79's stories of their place in a way. Maybe you can buy direct and save?  What happened to the crop? Was it the severe weather this year?

Anonymous

Marilyn,  Your dinner looked fabulous.   Ours went extremely well and no one left hungry.  The neighbor's dishes I felt were the best....she brought a corn casserole made with dried corn, scalloped cabbage and a wonderful waldorf salad.  The rest was all traditional, turkey, stuffing, sweet potatoes, mashed potatoes, 4 kinds of pie, cranberry salad......Yummy.   We are still eating leftovers.

apple

Marilyn.. your meal does look fabulous.  It's funny how this thread has returned to zuccini flowers.  i salivate every time i see that original picture.  (the deer ate all my zuccini flowers).

I love polenta but have no time for stirring.

i make mine in the microwave and it turns out great!!!  i had the correct proportions of water or stock  and cornmeal.  (mine is rather course).. microwave it till it boils.. whip it  with a WISK for a few minutes and repeat repeat repeat.. resting or standing between heatings.   I don't know if the wisk makes it great or the corn meal simply just needs time and stirring to absorb the liquid.. it still takes about 40 minutes but one needn't stand over a stove.

i add flavorings about 3/4 of the way thru the heating process... milk, cheese, spices, cream cheese....  stock

here is a little article..   http://www.recipething.com/recipes/show/4776-polenta-microwave-recipe

you have to kind of experiment.. it sure beats 40 minutes over the stove and it can turn out very creamy and perfect with attention to detail.

Teka

^..^

Anonymous

Fellow food lovers,    I need some suggestions for some simple make-ahead appetizers for the party I am having at my Dad's next Sat.    I am having chicken enchiladas cut into slices and mushroom ravioli, but everything else is going to be dips, or finger type things and I need some variety, but nothing too complicated.  I want something other than meatballs or little hot dogs since those as all sort of outdated.    This is going to be a holiday open house in the afternoon and I am going to have that Death by Chocolate cake again since it was sooooo good, a cheesecake and white choc. raspberry trifle.....would love to have Xmas cookies, but just do not have time.   That is the problem, time.   I am here and my Dad's is 2 1/2 hrs away.   I am anticipating at least 50 people.  Bourbon slush and champagne punch are going to be in the punch bowls and I will have wine and beer, but no mixed drinks since it is expensive and also this is in the afternoon.      Thanks. 

Blundin2005

Marybe -- I'm guessing that you'd prefer not to need to cook when you get to your dad's house? So jars of mixed olives, marinated artichokes, cubes of cheese variety, cubed chicken breast and pinapple, cubed beef and peppers with mustard dips? These things can be ziplocked and transported then put together with toothpicks? We make little pizzas or wheels filled with spreads like pesto, sun dried tomatoes, cheese, etc. The wheels are easy. You buy premade pie crust, spread the filling, roll it up then slice them into wheels and bake. You can make them up in advance and ziplock transport too. 

Hope that you have a great time!

Apple -- thanks for the link. My friend suggested a wisk too. I'll give it a try. Your deer have good taste. Maybe they'll leave a few for you next year?  My cousin in Oregon is negotiating with her deer too

Teka--China's imports of pecans is the good news bad news I guess. To everything, there is a season...  

 

Chevyboy

Marybe, have you ever tried those little cherry Tomatoes, hollowed out & stuffed with little balls of fresh Mozzarella cheese?   My Daughter went to a friends house, and these were served with drizzled olive oil, & chopped fresh basil.

Anonymous

Both the cherry tomatoes and little pizza wheels sound like winners.  I don't mind baking at my Dad's, but would prefer to get the baking out of the way that morning so I am not in the kitchen sweating the entire time the party is going on which is so often the case.  I want to actually enjoy this party.....it is going to be a very mixed group.   A few of my friends from here are making the trip and my one friend from Columbus, then some of my friends who still like in my hometown will be there, then there are my Dad's friends (the ones who are still alive and able to get out and about) and his neighbors.   I have recipes for some easy things, but everything requires assembly and then also we will have an issue with storage....he's got two fridges, but we made him get rid of the freezer that used to be in the corner of the kitchen so no freezer space other than the fridge in the kitchen and that is loaded.......my father likes to be prepared in case there is ever a war I guess.   He has enough canned goods in his pantry to last for 6 months.....people tell me this is a syndrome with people who lived during the depression. 

Chevyboy

Oh man, I have to admit, I do the same things!  I mean about buying canned goods on sale, and then saving them for an "emergency"....  I have had to throw things out that were WAY outdated.  I remember always saving EVERYthing, and then re-using it in some way.... 

My Grandmother had a lot to do with this also!  We just all saved!  I thought that's what you were supposed to do!   Anyway, it is a "flaw".... in my personality, ha!   It is a "hindrance" to a normal life.  It is almost as bad as a food hoarder!  I'm going to go clean my cupboards.

Blundin2005

http://www.consumerlab.com/recalls.asp#Recall_1

FDA filed an injunction against a supplement manufacturer for not meeting standards.  

Kay_G

Have you ever made taco dip? My family loves it. Spread some cream cheese (or light cream cheese is what I use) on the bottom of a cassrole dish, top with shredded lettuce, salsa (we like the non liquidy kind), chopped tomatoes, peppers and onions. Then top with shredded Mexican cheese and chopped black olives are optional. You can google taco dip for the recipe too. Serve with tortilla chips, you can also have salsa, guacamole, or hummus for the chips as well. It really goes over big in my family.



We also like a crab dip, mix a can of crab meat with a package of light or regular if you prefer cream cheese. You can make this into a fun shape like a Christmas tree if you want. Make cocktail sauce and put on top (catsup and horse radish). Serve with crackers. Some people make it with a can of shrimp meat instead of crab meat, but we like the crab meat better.



But we also love the pigs in blankets, so .....

Sherryc

I have been away from this thread for about a month and boy have you guys posted some great recipes.  I will have to try them.  Since it is starting to get cold the Carot soup looks really good.

Suzanne3131

Marybe ~ How about marinated mushrooms?  They are easy to do ahead and can sit out without refrigeration at the open house.  Very delicious!

For every pound of fresh mushrooms (regular old button mushrooms are fine! Small ones are best)

3 Tbs Olive Oil

1 - 2 Tbs Lemon Juice

scant 1/2 tsp salt

1/4 tsp Thyme

1 clove garlic minced

a small handful finely minced parsley

Black Pepper to taste

Put the mushrooms in a pan with no water added....cover and cook over medium heat 10 or 15 minutes

Meanwhile, prepare the marinade by combining the rest of the ingredients in a big bowl.

When the mushrooms are done, drain if necessary and throw them in the bowl with the marinade.  Mix and let marinate for at least several hours either at room temp or in the fridge. 

Teka

^..^

Blundin2005

A friend from Iowa sent this along to me...I thought you might enjoy it too. The "Rhythm" isn't so hard to dance to.

 

 

Get Rhythm, When You Get the Blues
Miss Nik, New Pi Iowa City Specialty Department Lead

You've heard of the holiday and winter blues - it's that time of year, but there's another ‘blue' that's been a hot topic lately: the Blue Zones. The Blue Zones are five researched and identified regions of the world where inhabitants commonly live active lives past the age of 100.

The pockets of vitality are:
Okinawa, Japan
Sardinia, Italy
Loma Linda, California
Nicoya Peninsula, Costa Rica
Ikaria, Greece

Recently, Iowans have been asked to join the Blue Zone Challenge, with the goal of becoming the healthiest state in the nation by 2016, and the Iowa City area has been invited to move forward as part of the project. This holiday season is the perfect time to join in that pursuit - the best gift you can give the ones you love is a healthier you, and tools to become healthier themselves.

There are many ways to hop on the blue bus - surf the web and you'll find tons of information, most notably by Dan Buettner (the National Geographic writer that spent years researching the longevity hot spots and coined the term "Blue Zones"), and of course Dr. Oz (of the Oprah Show).

I first became interested when shoppers started asking me for Sardinian wine. Why would they want wine from Sardinia specifically, eschewing what I thought were fantastic Italian wines from other regions? Dr. Oz.

He sent people in droves (we retail people call it the "Oprah Effect") looking for red wine from that picturesque island in the Mediterranean Sea. When I found out he also urged people to include goat and sheeps' milk cheeses (delicious!), I had to learn what other foods and customs these five places had in common. Red wine and cheese for a longer, more active life? Count me in!

The Blue Zones author and a team of National Geographic scientists meticulously compiled information on the similarities of these vastly different cultures. The "Power 9^TM" is an in depth look at nine lifestyle changes you can make to add years to your life and life to your years.

They include:
move naturally (incorporate physical activity into daily life)
live with a sense of purpose
downshift stress
eat wisely
eat mostly plants
wine at five
belong (to a faith-based community)
loved ones first
right tribe (surround yourself with others that support healthy behaviors)

Some of these are harder than others, but in this season of family, friends, and feasting, incorporating these secrets is fairly easy and fun.

The red wine Dr. Oz touted was vino nero, "black wine," made from the Sardinian Cannonau grape, shown to be three times higher in polyphenols (artery scrubbing antioxidants) than other reds. More important than the nutrition, though, is the ritual. Gathering with loved ones and sharing a glass of wine every day is a pleasure, not to mention it's believed that those who drink 1-2 glasses a day outlive non-drinkers.

Make plans to meet your friends after work for a little vino, or put together a gift basket with one of our Sardinian reds. Add some creamy chevre, whole grain New Pi bakehouse bread, dark chocolate, a can of sardines (yes, those crafty old Sardinians eat sardines!), nuts, and you've got a Blue Zone basket of love.

As you head through the holidays into the deep winter, embrace the Blue Zone ideas - and we'll share more of them with you in the January eCatalyst. You'll be on your way to fending off those winter blues, and sharing the gift of health. Who knows - you might just find the rhythm to dance your way into your 100's!

PLJ

Carollynn79: The baked bean recipe was fantastic! I did them in a crock pot and they thickened up nicely. What a wonderful flavour...thank you!

Currently making butternut squash soup. I bake my squash in the oven, whole. Then make the stock (I like Celifibr stock cubes for a variety of reasons, including flavour, ingredients and low sodium.) to which I add several large onions quartered, a couple of sweet potatoes peeled and rough cut, about 5 or 6 carrots rough cut and 4 or 5 stalks of celery chopped. Gently boil stock and veggies, Scoop squash out of skin and add to the mix. Puree and taste. Add pepper, cinnamon and honey, agave or maple syrup if squash is not very sweet. Sometimes, I will add additional onion or garlic if the flavour is flat. A bit of cayenne, as a subtle background, is nice, too. Sorry that my measurements are approximate but it is all dependent on the squash size. I find this soup is even better the next day.

Have a fantastic day!

PLJ

Edited to add that I also put in nutmeg, granulated garlic and granulated onion powder at the end to lift the flavours. It was yummy!

Teka

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Blundin2005

Teka, I'm not a sardines fan other than my newly acquired taste in some dishes. But I remember my mom and dad enjoying them. These little fishes are sources of great joy here! 

I've gathered a recipe for pie crust from my step daughter and I can't wait to make a pumpkin pie. I bought my walnuts this past week.

We are busy in Rome again this week with the doctors. I really need to find time to bake some chocolate chip cookies alla American-Italian recipe for these hard working people. That will wait for a couple of weeks unless I can squeeze it in...maybe next weekend before we travel north again?

Buon appetito,

M 

Teka

^..^

Mandy1313

Blunden: good luck with the doctors. travel safely.

Anonymous

  Here are a few pics from the party...recipes I put on here a long time ago....regular salsa and pomegranate/avocado salsa....both pretty for Xmas.....In the chafing dish I had ravioli squares, some spinach and feta and some butternut squash and on the other side chicken enchiladas that I cut into about 4 in slices.....and the partially eaten dessert table....white choc raspberry mousse, Death by chocolate, and pumkin ginger cheese cake. 

Anonymous

I had two punch bowls, one with bourbon slush and the other had champagne punch and I had made an ice ring for it with red and white flowers and holly berries in it. Plus we had wine and beer.   I had a relish tray, stuffed dates, chicken salad with sourdough bread, pimento/gorgonzollo cheese spread with party rye, salami rollups and a platter with cheese and grapes, oh and hummus and pita bread. I am sorry I did not use any of your recipes, but I did things that were easy for me.   But for sure I will try your recipes one of these days.   No one left hungry.

Mandy1313

Marybe: your party looks fantastic.

Kay_G

Glad the party was a success!  The food sounds like my kind of food.