Friday, September 16, 2016

Sicilian Caponata


1 large eggplant or 2 small, about 1 ½ lbs.

1 tbs. salt

2 large red bell peppers

1 large onion

2 stalks celery

¼ c. olive oil

¼ tsp. dried hot pepper flakes

1 14 ½ oz. can diced tomatoes

2 large garlic cloves, minced

2 tbs. red wine vinegar

1 tbs. sugar

½ c. diced Kalamata olives

1 tbs. drained capers

Peel eggplant; cut into ¾ inch cubes. Place in a large colander, sprinkle with salt and toss. Let it stand and drain in the sink, tossing occasionally, for 1 hr. Rinse and drain well, squeeze in clean kitchen towels to extract moisture. Reserve.

Core and seed bell peppers and cut into ¾ inch chunks. Chop onion into similar sized dice. Cut celery into think slides.

Heat the oil in large skillet over medium-high heat. Add bell peppers, onion, celery and pepper flakes; saute for 5 min. Add the reserved eggplant and cook over medium heat, stirring occasionally, 5 min longer.

Add the tomatoes, minced garlic, vinegar and sugar. Cook and stir over medium high heat for 3 min. Add chopped olives and capers to the skillet. Cook over medium low heat until most of the liquid has evaporated and the sauce is thickened. Serve hot as a vegetable side dish or cool to room temperature and serve as a relish or on an antipasto tray. My favorite is as an appetizer with thin slices of baguette bread.

Monday, December 8, 2014

Pizzelle

It is not Christmas without pizzelle!

3 eggs, beaten
3/4 c. sugar
3/4 c. melted unsalted butter
1 1/2 c flour
1 tsp baking powder
2 tsp vanilla
1 tsp anise seed
1 tsp anise extract

Beat ingredients together in the order that they are listed. Cook 30-60 sec. Store in an airtight tin.

Wednesday, January 15, 2014

Banana Bread

2 c flour
2 tsp baking powder
1 c sugar
2 large eggs
1/2 c softened butter
2 mashed bananas
1/2 c buttermilk
3/4 c nuts

Mix all ingredients. Bake at 350 15-30 min depending on the container. Makes 8 little loaves plus 6 muffins. Baking time will be reduced for mini-muffins.

Tuesday, January 14, 2014

Coconut Oatmeal Cookies

1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 c softened butter
1/2 c sugar
1/2 c brown sugar
1 large egg
1 tsp vanilla
1/2 c instant rolled oats
1 c sweetened shredded coconut

Preheat oven to 350 degrees. Cream butter and sugars; add egg and vanilla and beat well until creamed. Add remaining ingredients and beat until smooth. If the mixture is too dry add a tsp of water until mixture is cohesive. Drop by spoonfuls onto a lightly greased cookie sheet. Bake for
9-12 minutes or until golden.

Thursday, October 10, 2013

Old Forge-Style Porketta

Growing up in Old Forge had its perks-the amazing and famous Old Forge Pizza was one, but the other tradition is Old Forge style porketta, one of my favorites. When I was growing up, every Old Forge celebration-graduation parties, weddings and other important gatherings included it on the menu. Both Augustine and Liberty bakeries sold them, cooked to tender perfection in their bread ovens. When I want something special, I make this!

Mix dry rub:

4 tbs. fennel seed
2 tbs. dill seed
2 tbs. celery flakes
3 tsp. salt
4 tsp. dry basil
2 tsp. garlic powder
4 tsp. dry parsley
4 tsp. dry oregano
2 tsp. onion powder
1 tsp. black pepper

Store in airtight jar.

Cooking Directions:

Coat a 3-5 lb. pork roast and bake at 350 degrees for 2-5 hours until the roast reaches 165 degrees internal temperature
Cool. Slice thin for sandwiches and serve on crusty rolls. You can serve plain or with a slather of pesto or mayo and mild banana peppers or roasted peppers. If you are serving hot as part of a meal, strain the drippings and mix with a roux to make a gravy.

Thursday, February 21, 2013

Eppie’s Cornbread

This cornbread recipe is courtesy of Eppie's in Charlottesville VA. It is meant to be baked in a pan, but I like using muffin cups and freezing the remaining muffins for later use. Feel free to halve the recipe, it turns out a tasty, moist corn muffin.

2 boxes Jiffy corn muffin mix

1 stick melted butter

1 cup sour cream

2 eggs

1 can sweet creamed corn


Mix everything together and pour into a greased 9x13 inch pan.

Bake at 350 for 1 hour.

Bake muffins for 15 minutes and begin testing.

Sunday, February 3, 2013

Tiramisu

It is with great appreciation that I share my sister-in-law Merrilee's Tiramisu recipe. It is fabulous.

6 egg yolks
2/3 c sugar
2/3 c. milk
1 ¼ c heavy cream
½ tsp vanilla
16 oz mascarpone cheese
½-1 c strong brewed coffee at room temp
3 tbs kahlua
3 3 oz packages ladyfinger cookies
1 tbs cocoa powder

Make the recipe 1-2 days prior to serving to develop the flavors.
In a medium saucepan, whisk together egg yolks and sugar until well-blended. Continue beating and whisk in milk, cooking over medium heat, constantly stirring, until the mixture boils. Boil gently for 1 minute, remove from heat, and allow it to cool slightly.
Cover tightly and chill in refrigerator for 1 hour.

In a medium bowl, beat heavy cream and vanilla until stiff peaks form. Mix the mascarpone cheese into the yolk mixture until smooth.

In a small bowl, combine coffee and Kahlua. Break the ladyfingers in half and drizzle with the coffee mixture.

Arrange some of the soaked ladyfingers on the bottom and sides of a spring form pan or other pan. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream mixture over that. If you have enough ladyfingers, lay some on top of the whipped cream layer and repeat with a layer of the mascarpone cheese and then whipped cream. Sprinkle with the cocoa powder. Cover and refrigerate for 1-2 days prior to serving.