The Literate Chef

Author Archive

, , , , , , , , , , , , , ,

Thick as Fog Pea Soup

In Recipes, Soups on December 20, 2013 at 5:42 PM

One has often heard the cliché “The Fog was as Thick as Pea Soup.” Last week, having cooked up a big batch of Pea Soup to warm our innards during this dreary, cold and damp (but not foggy) New England winter, which started just after Thanksgiving, and, according to the calendar, about 3 weeks before the first day of winter, I decided to research the genesis of this old bromide. Growing up with Arthur Conan Doyle and Charles Dickens as my entertaining companions, as well as Frank Sinatra, I was drawn to Google references about Foggy London Town and discovered this gem:

http://www.dailymail.co.uk/news/article-2243732/Pea-souper-killed-12-000-So-black-screen-cinemas-So-suffocatingly-lethal-ran-coffins-How-Great-Smog-choked-London-60-years-ago-week.html

Further on, I came across this old nursery rhyme that I hadn’t thought about in ages:

Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.

This pea porridge will not sit in the pot for nine days in our home, but it will help to warm our viscera for a few weeks, and if half of it is frozen, it might last another month, but it’s so good that I highly doubt it.

Thick as Fog Pea Soup

(30 minutes active preparation time, 20 minutes active cooking and 50 minutes unattended cooking)

Ingredients:

2 lbs. green split peas, rinsed well
1 large onion diced, about 2 cups
10 cloves garlic chopped, about 1/4 cup
4 celery stalks diced, about 1 cup
3 carrots diced, about 1 cup
1/2 cup Extra Virgin Olive Oil
2 packets of Goya Sabor a Jamón (ham flavored concentrate) *
4 Quarts of water

Procedure:

  1. In an 8 qt. pot, add garlic and onions and sweat over medium- low heat for 5 minutes.
  2. Add celery and carrots, and sweat for 5 minutes more, stirring periodically.
  3. Mix in the Goya Sabor a Jamón and stir well for 1 minute more.
  4. Remove the pot from heat, add the peas and water, cover and bring to a rapid boil.
  5. Reduce heat to medium-low and simmer uncovered for 50 minutes.
  6. Stir periodically, to prevent peas from sticking to the bottom.
  7. Transfer to a food processor in batches, pulse process until fairly smooth, then add to a clean pot. Continue until all of the soup has been processed.

Just before serving, add some cut-up hot dogs, about 2 per person (cut 3/4 inch thick) and heat thoroughly. Serve with a drizzle of olive oil to each bowl.

*This is a quick and easy recipe and the Goya Sabor a Jamón adds a nice smoked pork flavor to the soup. However, the ingredients listed in order of highest concentration are salt & MSG. So if you have an aversion to them, then take the time and expense to substitute them with Smoked Ham Hocks (2), a Ham Bone, or a Prosciutto End. That is how we usually make our pea soup, but in this case the Goya Sabor a Jamón worked just as well, and we didn’t have to go out to the market on a cold and dreary  day.

Pea Soup as thick as fog, enjoyed by the fire place, that says winter on Cape Cod!

Web-Logo

Not Your Mother’s Meatloaf

In General Articles on December 7, 2013 at 10:00 AM

Meatloaf! It’s what’s for dinner tonight!
When its cold and damp on foggy Olde Cape Cod, one’s thoughts return to comfort food, and “Not Your Mother’s Meatloaf” is guaranteed to make you feel warm and cozy.

The Literate Chef's avatarThe Literate Chef

(Serves 4 to 6. Preparation time – 30 minutes; cooking time – 75 minutes)

Ingredients:

For the Meatloaf:

2 tbsps. minced garlic
1 cup finely diced celery (2 stalks)
1 cup finely chopped yellow onion (1 medium sized onion)
2 tbsps. of unsalted butter
½ cup of chopped parsley
¼ cup chopped sage
1 tbsp. chopped thyme
½ cup of Italian seasoned bread crumbs
1 lb. ground sirloin
1 lb. ground veal
1 lb. ground pork
1/3 cup of sour cream
3 eggs, whisked
1 tablespoon Worcestershire Sauce
1 12 oz. bottle of Heinz Chili Sauce
Freshly ground pepper

For the Gravy:

Two 28 oz. packs (6 cups liquid) of Swanson Beef Cooking Stock (no sodium or less sodium variety).
1 lb. sliced cremini(also calledBaby Bella) mushrooms.
2 tbsps. unsalted butter
¼ tsp. dried thyme
¼ cup dry red wine
¼ cup flour (Wondra, preferably, because it…

View original post 284 more words

, , , , , , , , , , , , ,

Tuscan Ceci Bean Soup

In Recipes, Soups, Vegetarian Meals on December 5, 2013 at 6:20 PM

Tuscan Ceci Bean Soup

Tuscan Ceci Bean Soup

Preparation Time 40 Minutes, Serve 4

A few weeks ago, while taking stock of the items in our larder, I discovered, hidden away on a back shelf, 3 cans of Goya Garbanzos, which were due to reach their expiration date in a few months. Whether or not an expiration date imprinted on a can should be believed is irrelevant; as in this case, the serendipitous discovery of this legume pretty much determined that they would be consumed long before then.

As I wrote several years ago, Grandma Loved Ceci Beans, or Chick Peas, or Garbanzos, as they are also known, depending upon your ethnicity. I never appreciated them until on a visit to Tuscany some years back I devoured a sublime Ceci Bean Soup in a little restaurant in the hill town of Vagliagli, where we had rented a villa with two other couples. This soup has been on my mind ever since. Now was the time to act.

Ingredients:

1/2 cup of Extra Virgin Olive Oil
1 medium onion, finely minced
6 cloves garlic, finely minced
3 cans Garbanzos, rinsed and drained
1/2 tbsp. Kosher Salt
1 quart of low-sodium chicken broth
1 tbsp. Hot Hungarian Paprika (note)
2 cups of chopped Kale (add 4 cups of Kale, leaves only, to food processor in batches and chop)
1 small can tomato paste (6 oz.)

Procedure:

1. In a three-quart pot, heat olive oil, add garlic and onion and lightly sauté until translucent.
2. Add Garbanzos and mix well.
3. Add salt.
4. Add chicken broth and bring to boil.
5. Boil on medium high for 15 minutes.
6. Remove 3 cups of the beans, purée in food processor and add back to pot.
7. Add paprika and tomato paste
8. Add Kale and cook on med-low for 15 minutes

Note: If you are unable to locate Hot Hungarian Paprika, you can get close to it by using Regular Paprika and Cayenne Pepper in a 3:1 ratio.

Serve with grated Parmigiano – Reggiano and Extra Virgin Olive Oil.

Web-Logo

, , , , , , , ,

Roasted Figs with Tallegio and Prosciutto*

In Appetizers, Recipes on November 16, 2013 at 4:57 PM

Roasted Figs with Tallegio & Prosciutto

Roasted Figs with Tallegio & Prosciutto

We discovered some beautiful fresh figs in the supermarket a few weeks ago and I had the desire to make an appetizer that I hadn’t made in almost a decade. I basically remembered what to do, but to insure that I didn’t leave out any vital ingredient, I searched high and low for my recipe. I found it and was amazed to see that it was dated June 2004. How the time flies when you aren’t paying attention. So don’t let this opportunity escape you, run out now and hunt down some fresh figs, before they disappear for about 7 or 8 months, and treat yourself and your guests to this delicious combination.

Preparation time about 45 minutes, Serves 6)

Ingredients:

18 fresh figs at room temperature, (preferably the black variety)
1 lb. of ripened Tallegio, softened at room temperature
1 lb. of Prosciutto di Parma
Extra Virgin Olive Oil
Balsamic Glaze for drizzling

Procedure:

1. Pre-heat oven to 400 degrees.
2. Wash & dry the figs.
3. Remove stems and slice each fig in half lengthwise.

Halved Figs

Halved Figs

4. Slice the cheese into 36 pieces, each about the same size as the fig halves.
5. Wrap a slice of Prosciutto around each fig half and cheese.
6. Place the wrapped fig halves on a cookie sheet, and lightly drizzle olive oil on each.
7. Place cookie sheet in the middle of the oven and roast for between 6 to 8 minutes.

Serve with Balsamic Glaze for drizzling for who desire it.

*Adapted from at an appetizer served at Jarnac Restaurant (now sadly closed) in Greenwich Village, with compliments to Chef Maryann Terillo.

Web-Logo


Coming Soon – Restaurant Reviews

In Restaurant Reviews on October 22, 2013 at 5:37 PM

As readers may have noticed, many of our recipe ideas are attempts at re-creating a memorable meal that we enjoyed at a restaurant.  Also, we are frequently asked by friends for restaurant recommendations and are pleased to freely provide them. In the past, some of these recommendations have also been posted on Trip Advisor and Yelp, as well as submitted to Zagat’s, for inclusion in the vote tallies for various guides. Accordingly, we will shortly be introducing this category, so please standby.

, , , , , , , , ,

Chicken with Eight Flavors

In Chicken, Meat, Recipes on October 21, 2013 at 10:59 AM

Chicken with Eight Flavors

Chicken with Eight Flavors

Yesterday it was time to start cleaning out the freezer, before we once again lose power in a winter storm. Halfway into the freezer, we found a package of boneless, skinless, chicken thighs. It was to be chicken for dinner again, but I craved something different and didn’t feel like standing over a stove, so it would be baked or broiled.  In the mood for flavor and  crunch, I opted for marinated and broiled.  A perusal of the refrigerator and pantry revealed eight standby items with which to prepare a marinade. The result, accompanied by sautéed spinach, was excellent.

Active preparation – 20 minutes. Total time – 1 hour & 45 minutes.

Ingredients for the marinade:

1/2 cup low sodium soy sauce
2 tbsp hot chili sesame oil
1/2 tbsp white rice vinegar
2 tbsp honey
2 tbsp coarsely chopped garlic
2 tbsp finely minced ginger
3 scallions, sliced
1/2 tsp ground coriander seed

1.25 lbs. boneless, skinless chicken thighs, about 6 thighs.

Procedure:

1. Prepare the marinade: add the first 4 ingredients to a small bowl and whisk briskly, then add the next four and whisk again.
2. Place the defrosted chicken pieces in a mid-sized bowl.
3. Pour the marinade over the chicken and mix well.
4. Let the chicken marinate at room temperature for one hour, stir several times.
5. Place chicken thighs on a rack on a broiler pan, add few tablespoons of marinade to each piece.
6. Place pan about 6 inches from broiler element and cook 25 minutes turning once halfway through. Add remaining marinade after chicken has been turned.
7. Remove broiled chicken to serving platter and pour all of the pan drippings and juices over them.

Web-Logo

, , , , , , ,

French Onion Soup

In Recipes, Soups on October 10, 2013 at 9:03 AM

French Onion Soup

French Onion Soup

(Serves 2 or 3 – Active preparation time about 1 hour)

We found these great oven-proof soup bowls with handles at  Williams-Sonoma a while back, and they have been sitting fallow in our cabinet ever since. But yesterday, with the weather turning to full Autumn here on Cape Cod, the bowls cried out to be used. Since they resemble those soup bowls one would see in un petit bistrot somewhere on La Rive Gauche, what better soup to christen them with than a hearty Soupe à l’Oignon.

Betty whipped this up last night for a light supper, and with the lights turned down low, a candle on the dinner table, and Edith Piaf warbling in the background on the stereo, we enjoyed a 30 minute flight of fantasy to The City of Light.

Ingredients:

1/4 lb. unsalted butter
2 large cloves garlic, chopped
2 slices French bread, about 1″ thick
4 large onions, sliced thin
4 sprigs of thyme
4 tbsp. flour
3/4 cup of sherry (Amontillado)
6 cups of College Inn, Fat-Free, Low-Sodium Beef Broth
Salt and pepper to taste
1/4 lb. Gruyere, sliced thin – sufficient to cover the top of each soup bowl

Procedure:

1. Pre-heat oven to 350 degrees.
2. In a large heavy pot, on medium heat, sauté the garlic in 4 tbsp of the butter.
3. Brush bread slices on both sides with the garlic butter mixture.
4. On a cookie sheet, bake the garlic bread in the oven for 6 minutes on each side, remove and set aside. Raise oven temperature to 375 degrees.
5. While the garlic bread is baking, add the remaining butter to the pot and melt, add onions and thyme sprigs, cook over medium heat until onions are well caramelized.
6. Remove the thyme sprigs, sift flour over the onions, mix well and cook over low heat for 8 minutes. Add sherry and continue cooking over low heat for 5 minutes more.
7. Add beef broth, salt and paper, bring to a boil and cook over medium heat for 20 minutes until thickened as desired.
8. Place toasted garlic bread in soup bowls, add onion soup to the brim.
9. Cover bowls with layered Gruyere slices and place on a cookie sheet. Bake in 375 degree oven for 20 minutes.

Serve immediately.

Web-Logo

When Kidlandia meets Foodlandia – Part 1: Chicken bits and potatoes

In For Moms on the Go on September 17, 2013 at 11:22 PM

For Mom’s on the Go. Re-Blogged from Flora’s Table.

Francesca's avatarFlora's Table

Chicken bits with potatoes2 Servings

How do we get our kids to eat right? This is a billion dollar question. Well, let me tell you what I think: the secret lies in the parents’ cooking skills.

When it comes to food, Italian kids belong to a very fortunate category of human beings. I’m not talking about the quality/freshness of the products because it is indisputable that when God created my country, he was in a great mood. 😉 I’m talking about the care and, sometimes, the financial sacrifice with which most Italian families feed their kids.

Food and culinary tradition run in our veins and many Italians pride themselves in educating their kids’ palates pretty much since they can start eating solids so they can have a balanced and healthy diet. After all, we teach them to walk, read, write, function as decent human beings, don’t we? Well, eating is not any different…

View original post 294 more words

UNCLE FRED’S LENTIL SOUP

In General Articles on September 8, 2013 at 11:54 AM

As the night time and early morning temperature begins to drop into the 50’s and 60’s here on The Cape, and the days are free of humidity and sunny, (September really is the best month) one’s thoughts begin to turn to soup and what better soup then Lentil Soup to warm our innards and pay homage to Uncle Fred, The Godfather. Today we cooked up a batch following the recipe first posted here almost 2 years ago. SOUP’S ON!

The Literate Chef's avatarThe Literate Chef

Active time, 30 minutes. Soak lentils overnight. Cooking time, 1 hour.  Makes 6 quarts.

Ingredients:

2 1 lb. packages of lentils
1 medium onion, chopped fine, about 2 cups
5 cloves garlic chopped fine, about 2 tbsps.
1/2 cup extra virgin olive oil
1 small can (6 oz.) of tomato paste
1 package of Lipton Dried Onion Soup Mix
2 smokedham hocks
2 9 oz. packages of frozen chopped spinach

Preparation:

1.    Add the lentils to an 8 qt. pot, cover with water to about 4 inches above the lentils and soak overnight.
2.    The next day, drain and rinse the lentils and rinse the pot.
3.    In the rinsed pot, heat the olive oil on medium, add the onions and garlic and lightly sauté until translucent, do not let brown.
4.    Reduce heat to medium-low and add the tomato paste, mix well.
5.    Add the contents of one…

View original post 215 more words

, , , , , , ,

Linguine with Swordfish (Pasta con Spada)

In Fish, Pasta, Recipes on September 4, 2013 at 11:19 PM

Linguine with Swordfish

Linguine with Swordfish

Preparation time 30 minutes plus 30 minutes marinating – serves 2, no leftovers!

A few weeks ago, the Travel Section of the Sunday’s New York Times, contained a wonderful article by Russell Shorto (Sciotto), on discovering his Sicilian roots. In it he mentioned having a dish of macaroni, swordfish and mint in a Sicilian restaurant. Intrigued by this combination of ingredients and remembering a dish of Pasta con Sarde that I once had in a now defunct New York City Sicilian restaurant, I decided to try and make Linguine with Swordfish. My interest was also piqued, as fresh Harpooned Swordfish is readily available from our local fishmonger.

I thought long and hard about how to go about this and ultimately decided to marinate the fish then pan grill it, de-glaze the pan with wine, toss in some tomatoes and capers, the latter for their saltiness, some fish stock or clam juice for liquid, and instead of mint, chopped parsley. It was easy to make and delicious. Next time I think I will try the mint.

Ingredients:

1/2 lb. Linguine
1/4 cup Extra Virgin Olive Oil
Juice of 2 lemons. about 1/3 cup
1 lb. fresh Swordfish
Kosher Salt and Freshly Ground Black Pepper
1 cup Dry White Wine
1 lb. Campari Tomatoes, quartered
6 Tbsps. Capers, drained

1/2 cup of Clam juice

1/4 cup, flat leaf parsley, chopped

Procedure:

  1. In a non-reactive dish, remove the skin and marinate the Swordfish in Olive Oil, Lemon Juice, Salt and Pepper for 30 minutes, turn once.
  2. Set a pot of water to boil for the linguine.
  3. Pre-heat a cast iron skillet, add the Swordfish and grill it on high heat for 5 minutes on each side, slowly add the marinade to the skillet throughout the grilling.
  4. Remove the fish, set aside and keep warm.
  5. Deglaze the skillet with white wine.
  6. Add tomatoes and capers. Cook on high for 8 mins or so, stirring regularly until the tomatoes begin to break down and the sauce thickens.
  7. Cook the linguine according to directions on the box, usually 8 or 9 minutes for al dente.
  8. Add the Clam Juice and when it comes to a boil, reduce heat to medium low.
  9. In the meantime, cut swordfish fish into 1 inch cubes, return the fish to the sauce to and heat thoroughly.
  10. When the linguine is done, strain it in a colander, transfer it to a large bowl, add the sauce and mix well.
  11. Add the parsley and toss well again.

Serve with grated Locatelli-Romano cheese if that is your preference. Do not be cowed by those who dictate that it is anathema to add cheese to pasta with seafood.

Web-Logo

, , , , , , , ,

Dorothea’s Broiled Chicken with Lemon Gravy

In Chicken, Recipes on August 12, 2013 at 3:02 PM

Dorothea's Chicken with Lemon Gravy

Dorothea’s Chicken with Lemon Gravy

Eating the Ersatz Moroccan Chicken, which I concocted a few weeks ago, triggered a memory of one of my best-loved childhood meals, my mother’s Chicken with Lemon Gravy. It was my favorite comfort food (a term which admittedly was non-existent 60 years ago). Not only was the chicken juicy and tender, even the breast meat, but the skin was crispy and delicious. The lemon gravy was redolent of oregano and garlic; and, as a reward if I ate all of my chicken, I could pour some of the extra gravy onto my plate and sop it up with Italian bread.

So last night in memory of mom, I cooked up a batch of her Chicken with Lemon Gravy and after eating all of my portion, 1/2 of a split-breast and a thigh, I sopped up the extra gravy with several chunks of Italian bread. It was a great trip down memory lane and I felt very comforted. With a nod toward more contemporary cuisine, the chicken was accompanied by Grilled Summer Vegetables and roasted sweet potato slices drizzled with balsamic glaze; the latter, an idea introduced to us by a friend.

Dorothea 1943

Dorothea 1943

Ingredients:

5 lbs. of chicken pieces with skin on (we used 5 thighs and two split breasts, each cleaved in half*)
Juice of 8 lemons, approximately 1 cup
1/2 cup Extra Virgin Olive Oil
1/2 cup water
1/2 cup chopped fresh oregano
1/3 cup thinly sliced garlic, about 16 cloves.
Kosher Salt & Freshly Ground Black Pepper

Procedure:

1. Sprinkle both sides of each chicken piece with salt and pepper to taste.
2. Whisk together the lemon juice, olive oil, water, oregano and garlic to make a marinade.
3. Place chicken skin side down in a non-reactive pan and add marinade.
4. Marinate 1 hour at room temperature turning once after 30 minutes. If you have the time, marinate overnight in the refrigerator and turn pieces periodically.
5. Position oven rack about 6 inches below broiler element, remove chicken from marinade, place skin side up on a broiler pan and baste before placing under heat.
6. Add marinade to a small pot and bring to a boil. Let simmer while chicken is broiling.
7. Broil chicken for about 22 minutes, basting frequently with the marinade. Turn pieces and broil 22 minutes more, basting frequently.
8. Raise rack one level, turn chicken pieces skin side up, baste with marinade and broil for about 4 minutes to crisp the skin.
9. When chicken is done, remove to a plate and keep warm.
10. Add pan juices to the boiled marinade, skim the fat and serve with chicken.

*Note: This recipe provided a main course for two, with enough leftovers for another meal.

Web-Logo

, , , , , , , , ,

Ersatz Moroccan Chicken with Couscous

In Chicken, Meat, Recipes on August 1, 2013 at 2:22 PM

Ersatz Moroccan Chicken with Couscous

Ersatz Moroccan Chicken with Couscous

The jar of Preserved Lemons was hanging around in the pantry for several years and would soon reach its expiration date. The pantry also contained a box of Trader Joe’s Couscous, as well as a jar of Zatar, the latter thanks to a Penzey’s gift certificate from my daughter. A quick perusal of the freezer revealed four chicken legs, both thighs and drumsticks; so it seemed to me that I had the basics for a Moroccan dinner.

While I had eaten a chicken tagine on more than one occasion in New York, which pretty much has a restaurant for every type of ethnic food, I had never prepared a Moroccan meal. As luck would have it, the pantry also disclosed a jar of Harissa Spices, compliments of Williams-Sonoma and the refrigerator gave up a jar of Kalamata olives, as well as some green olives, albeit with pits. Good enough for me to give it a go.

Improvising as I went along, I browned the chicken pieces in olive oil, tossed in Zatar, then Harissa, added a dash of powdered ginger on a whim, deglazed the pan with the preserved lemon liquid, then added the preserved lemons and olives, covered the pan and cooked the concoction for 10 minutes. In the meantime, following Trader Joe’s directions, I made a batch of couscous.

When the chicken was done and I tasted the sauce, I knew I had a winner! There were no leftovers worth worrying about, and whether it was real or ersatz Moroccan, neither I nor my wife gave a fig.

Ingredients:

4 whole chicken legs split
3 tbsps. Extra virgin olive oil
1 & 1/2 tsps. Zatar
2 tbsps. Harissa spices
1/2 tsp. powdered ginger
12 oz. jar preserved lemons, about 8 lemons
2/3 cup green olives
1/3 cup Kalamata olives

Procedure:

1. In a sauté pan with a cover, and large enough to comfortably hold the chicken, heat the olive oil on medium, then add the chicken pieces. Reduce the heat to medium – low and brown the chicken for 20 minutes, turning frequently, about every 3 or 4 minutes. After the first complete turn slowly sprinkle the Zatar all over the chicken and after the second complete turn do the same with the Harissa Spices. Then sprinkle the powdered ginger all over the chicken.
2. After 20 minutes remove the chicken, add the liquid from the preserved lemon jar, but not the lemons, and de-glaze the pan.
3. Add back the chicken, toss in the lemon and olives, raise heat to medium, cover and cook  for 10 minutes turning the pieces once or twice to make sure they are well coated.
4. In the meantime cook the couscous according to the directions on the box.
5. When the chicken is done, transfer the cooked couscous to a serving platter, remove the chicken and place over the couscous. Raise the heat to thicken the sauce, then pour it over the chicken and couscous. Serve immediately.

Web-Logo

,

Mussels Marinara with Spaghetti alla Luigi

In Guest Chefs, Mussels, Pasta, Recipes, Seafood on July 28, 2013 at 11:21 AM

Ingredients for Mussels Marinara

(Preparation Time: 15 minutes, Cooking time: 15 minutes – Serves 2)

Ingredients:

2 dozen mussels, rinsed and de-bearded if necessary
2 28 oz. cans of San Marzano tomatoes. Cut up and drained
1/2 cup cognac
1/2 lb. spaghetti
1/2 cup extra virgin olive oil
4 tbsps. unsalted butter
I Jalapeño pepper, sliced
1 &1/2 tbsps. garlic, minced. About 4 good sized cloves.
Fresh basil chopped., about 1 cup
1 cube of Knorr Caldo con Sabor de Camarón (Shrimp Flavor Bouillon)*

* omit, if desired

Procedure:

1. Bring a pot of water to boil for the spaghetti.  When the water comes to a boil, add a bit of salt and cook the spaghetti until al dente, according to instructions on the package
2. In the meantime heat the oil in in a large sauté pan, add garlic and jalapeño and cook briefly until garlic is translucent, add the tomatoes and bring to a boil.
3. Melt butter in a 3 qt. pot with a cover. When melted, add cognac and bring to a boil. Add the Shrimp Bouillon cube and stir well.
4. When the cube has disintegrated, add the mussels, cover and steam until all are opened, about 4 to 5 minutes. Do not overcook.
5. When the mussels are all open, transfer them and all of the liquid to the pan with the marinara, lower the heat and continue cooking until the spaghetti is ready.
6. Drain spaghetti, add it to the mussels in marinara, add basil stir mix well serve.

Mussels Marinara with Spaghetti alla Luigi

Mussels Marinara with Spaghetti alla Luigi

Please see: Luigi the Barber

Web-Logo

, , , , , , , , , , , , , , , , , , ,

Luigi the Barber

In General Articles on July 28, 2013 at 11:20 AM

That bastion of the male world, the Barber Shop, with its candy-striped pole, leather strop and copies of the Police Gazette lying around for your perusal as you wait for your favorite barber to call you next, may have for the most part disappeared; but the art of conversation between a man and his barber (for want of a gender-neutral term) has not. For the past 30 or more years I have had my hair cut by Luigi, who with his brother Enzo, runs “The Isaia Hairstyling Salon” in the Riverdale section of The Bronx.

Luigi (Louie) and Enzo emigrated with their parents from a town near Salerno in the Campania region of Italy when they were children. They started life in America in the Belmont section of the Bronx, also known as Arthur Avenue. When Louie was a stylist working at Vidal Sassoon in Manhattan, he was known as Bernard. That name stayed with him for a time after he left, but eventually he became Louie once again, as the brothers’ own business began to flourish, back in Da Bronx.

When my hair used to grow more quickly, I’d schedule a visit to Louie about once every 4 or 5 weeks. These days visits are usually 8 to 10 weeks apart, and it’s not because I’m letting my hair grow longer, there’s just less of it to cut. So I figure that Louie and I have had at least 250 conversations over the years. We’ve discussed politics, sports, the economy, crime, religion, family and the changes in the neighborhood. But every visit has included a conversation on our two favorite topics, movies (principally Italian Cinema) and food.

Louie enjoys cooking and sometimes, when he knows I am coming in for a haircut, he surprises me, as he recently did, with something he whipped-up the previous night. On our most recent visit to our hometown New York, which included a haircut from Louie, the surprise was Mussels Marinara, not with linguine, nor tagliatelle nor penne or some of the more fashionable cuts of macaroni, but with good, old-fashioned, comforting, spaghetti. It was delicious and Grammy and I devoured it that night when we returned to Falmouth.

The other day,  I made a visit to The Clam Man, our local fishmonger, and as luck would have it, they had a batch of big, black, shiny mussels. With an eye to preparing Louie’s mussels and spaghetti, I bought 2 dozen of the bivalves. Remembering what Louie had told me about his three special additives: brandy (I used Martell Cognac, which I use for my Steak au Poivre), jalapeño pepper and Knorr’s Caldo con Sabor de Camarón and guessed at the proportions. I don’t think it was exactly the same as Louie’s version, but it was delicious.

So here it is folks, the real deal, Mussels Marinara with Spaghetti alla Luigi.

Web-Logo

,

Attention, Garlic Lovers!

In General Articles on July 28, 2013 at 7:06 AM

If you’ve been following our postings, you no doubt know that to us, garlic is essential to life itself. And if, like us you love garlic, but hate to peel those little cloves and don’t want to spring for the costly pre-peeled garlic that usually goes bad before you can use it all, then we have the answer to your dilemma. Just ask Martha!

That’s right folks, Martha Stewart has a video on how to peel all the garlic you will ever need. Now you can have garlic with breakfast, lunch or dinner, no mess, no fuss. Garlic and orange juice, why not? Garlic in oatmeal? Sure! Ham and cheese on garlic bread? No problem, mon!

We don’t have two bowls that are same-sized, so we tried this trick using the two smaller bowls of a metal three-bowl set. For whatever reason, it didn’t quite work; while several cloves did separate from the head and some were actually peeled, we didn’t experience the same results as Martha. Maybe it was because the bowls were not the same size, or the garlic was too old, or too young, or we didn’t shake it long enough.

So we tried a different technique. We first separated each clove from the head, then cut off each clove end. That minor modification worked just fine!

So, you can go from this:

Garlic 1

To this:

Garlic 2

In a matter of minutes.

Try it and let us know your results.

Web-Logo

Grilled Swordfish with Pineapple Mango Salsa

In General Articles on July 26, 2013 at 8:39 AM

Summertime and the Livin’ is Easy – Fish on the grill, served with a fresh homemade salsa of pineapple, mango, cilantro, red onion and lime juice, with a little heat provided by chopped jalapeños and Anche chili powder. Serve that with grilled vegetables and sautéed mushrooms, prepared in advance, and you can entertain easily AND, if you can’t stand the heat, get out of the kitchen.

The Literate Chef's avatarThe Literate Chef

(serves six)

I went to the localfish market yesterday, intending to grill a fillet ofstriped bass and serve it oreganata style for last night’s dinner.  But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!

Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.

Preparing the Salsa:

2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder

Mix the above ingredients and lit sit for 30 minutes…

View original post 113 more words

Time to draw a line in the breadcrumbs

In General Articles on July 25, 2013 at 8:55 AM

A humorous posting with great photos. I commented on it as follows: Clever as ever! The story of the sheep reminded me of a postcard that I once sent from Ireland to an Englishman friend. On the front was a picture of a sheep at pasture, with the title “Missing Ewe”. I scribbled some nonsense on the back about hoping he’d return to me soon, and signed it, “Love, Deirdre.” His wife was not amused!

I was not familiar with the term “pangritata” and you inspired me to Google it. I discovered that I had eaten it before, in a now defunct Sicilian Restaurant in New York. It was spread on a dish of Spaghetti con Sarde, which my father had always raved about, and which his mother used to make. You have motivated me to attempt to re-create it. Thanks!

Food,Photography & France's avatarFood, Photography & France

The sheep in the adjoining field are very keen on bread, in all its varied forms. They are keen on it because we, not being farmers but eaters of farmers’ produce, have fed them the bread, for which we have no further use, and the sheep couldn’t be happier. They could be happier, but couldn’t we all. Giving them stale bread is as far as I can go in bringing happiness to sheep,  particularly as the sheep in question are barely acquaintances of mine.  A line has to be drawn somewhere and drawing it between me and sheep pleasuring is in the true spirit of the Alamo. Sacrifices have to be made.

breadcrumbs_0015

Already I hear an uproar in the cheap seats ” Shame on you, sir, casting brioche before swine…or sheep like swine”.  There is no question that I have been remiss when it comes to stale bread. I know…

View original post 209 more words

, , , , , ,

Vegging Out & Vegging In

In General Articles, Recipes, Vegetables, Vegetarian Meals on July 24, 2013 at 3:43 PM

Summer Vegetables on the Grill

Summer Vegetables on the Grill

Growing up, mixed vegetables frequently meant boiled peas and carrots, compliments of Birds-Eye®.  Open the box of frozen “mixed vegetables”, place the contents in water, boil them to remove all flavor and nutrients, then smother them in butter and salt to make them somewhat palatable. I must admit however, that Birds-Eye®  have come a long way since the 1950’s!

With summer in full swing and Farmers Markets popping up everywhere, “mixed vegetables” takes on a new meaning. Pick up some eggplants, preferably the small Italian variety, some red peppers and a couple of zucchinis. And, if you are so inclined, add a red onion and a summer squash, but its your call.

Following is a simple recipe for grilled mixed summer vegetables:

Ingredients:

3 Italian Eggplants, cut into 1&1/2 inch cubes (leave the skin on for added flavor and crunch).
3 Red Peppers, cored, seeds removed and cut into 1-inch squares.
2 Zucchinis, sliced into thin circles (1/4 inch or less).
1 cup extra virgin olive oil
1 tbsp. Kosher salt
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil

Procedure:

1. Heat a gas or charcoal grill to very hot, a covered grill is best in order to concentrate the heat.
2. Place the cut-up vegetables in a very large bowl.
3. Pour in the olive oil and toss well.
4. Add salt, pepper and basil and toss well again.
5. Place vegetables on a grill pan and roast with the grill cover closed for 25 to 30 minutes until cooked to your liking.

Serve as a side dish or main course.

As an added plus, place the leftovers in a gallon-sized Ziploc® bag and refrigerate for two or three days. Get some Italian bread with a good crust and a fresh mozzarella; slice the bread in half lengthwise, add the cold vegetables to the bottom half, cover with several slices of mozzarella add the top half and you are in veggie heaven.

Web-Logo

, , , , , , ,

Piscatorial Perfection – Blackened Swordfish with Lime – Cilantro Marinade

In Appetizers, Fish, Recipes, Seafood on July 10, 2013 at 5:29 PM

Swordfish hors d'oeuvres

Swordfish hors d’oeuvres

The local fishmonger was featuring freshly harpooned swordfish yesterday, and I decided to serve it as an appetizer for family and friends. Having grilled swordfish before, both blackened and not, marinated and not, I thought I would try a combination of both techniques, but with the marinade at the end rather than before grilling. This recipe produced about 14 pieces, which were artfully  served with spiky toothpicks in homage to the lost sword (?). It was a big hit with all of the fish lovers; next time 2 lbs. and double the recipe. Other thoughts: Sliced and served on pumpernickel with a piece of red onion? Shredded and mixed with farfalle in a macaroni salad?

Ingredients:

1 lb. piece of Swordfish Steak, about 1 inch thick
2 tbsps. extra virgin olive oil
Blackening Powder a/k/a Cajun Seasoning
Juice of two freshly squeezed limes
1 tbsp. chopped fresh cilantro

Preparation:

  1. Heat gas grill on high.
  2. While the grill is heating, coat one side of the swordfish with 1 tbsp. of the olive oil, sprinkle liberally with blackening powder, turn fish and repeat.
  3. Place fish on pre-heated grill and cook for 9 minutes, turn and cook an additional 8 minutes.
  4. Remove fish from grill and let cool for about 15 minutes
  5. When cooled, gently cut into 1 inch cubes with a very sharp knife.
  6. Pour lime juice over the cubes and mix well.
  7. Add cilantro and mix well again
  8. Refrigerate for 1 hour before serving.

Web-Logo

, , , , , ,

The Red, The White, The Green and The Yellow

In General Articles, Recipes, Seafood, Vegetables on July 7, 2013 at 5:00 PM

Quick, Colorful, Delicious and Healthful

Quick, Colorful, Delicious and Healthful

A quick summer meal in vibrant colors of green, white and yellow and red – Sautéed Scallops, Sautéed Asparagus and Corn on the Cob. What could be wrong with that combination? Absolutely nothing. It is delicious, nutritious, easy to prepare, cooks quickly and looks beautiful. That was dinner for two, one blisteringly hot and humid night last week. But with double the ingredients, it could easily become an elegant meal for guests, as long as they don’t have a shellfish allergy.

A visit that day to our local fishmonger revealed beautiful sea scallops, not the little bay scallops, which shouldn’t be sautéed because they don’t stand up very well to high heat. These scallops were fresh, sweet and had no off-putting odor. Sprinkled with paprika and quickly sautéed in butter and served with a light sauce of pan juices, deglazed with white wine, they were heavenly. The asparagus were first steamed, then quickly sautéed in garlic and oil. All while the corn cobs rested quietly in a pot of previously boiled and lightly salted water.

Dinner was ready in about 20 minutes.

Ingredients:

For the scallops:
1 lb. sea scallops
2 Tbsps. unsalted butter
2 Tbsps. Hot Hungarian Paprika
1/2 cup dry white wine and 3 Tbsps. heavy cream

For the asparagus:
1 bunch of asparagus, tough ends trimmed
5 cloves of garlic, sliced
2 Tbsps. Extra Virgin Olive Oil

For the corn:
2 ears of corn, shucked
1 Tsp. Kosher salt

Procedure:

1. Bring a large pot of water to boil. When it begins to boil, stir in the salt, add the corn, shut the heat and let the corn sit in the boiled water until ready to serve. This technique cooks the corn, but does not overcook it.
2. Dry the scallops with paper toweling and sprinkle with 1 Tbsp. of the paprika.
3. Quickly steam the asparagus, when they turn bright green remove from the pot and set aside.
4. Heat a non-stick pan on high, gently add the olive oil, when shimmering add the garlic and stir. Add the asparagus and sauté for 2 or 3 minutes retaining their bright green color. Keep warm.
5. Heat a non-stick skillet large enough to hold the scallops without overcrowding. When hot, add the butter. Just before the butter begins to brown, add the scallops, paprika-coated side down and sprinkle the tops with the remaining paprika.
6. Sauté the scallops for about two minutes, until lightly browned, turn and repeat. When cooked to your liking, (I prefer them slightly undercooked) add the wine, bring to a boil and let scallops cook  for 30 seconds more. Remove the scallops and set aside. Reduce the pan juices until by half, stir in the cream, let heat for 15 seconds.
7. Pour the sauce over the scallops and serve all immediately.

Serve with a chilled crisp Albariño or a Rosé and beat the heat.

Web-Logo