Polenta with Red Bean Salsa

I got this recipe in a small recipe booklet at least 20 years ago, and its a favorite. I use one poblano pepper instead of a red bell because the flavor is better.

 

Polenta

1 c. yellow cornmeal

4 c. water

1 tsp. salt

 

Salsa

½ c. chopped green pepper

1 15 ½ oz can red beans, rinsed and drained

½ c. chopped onion

¼ tsp. salt

2 tbs. chopped fresh parsley

1 tsp. chopped fresh basil leaves

1 tsp. chopped fresh oregano leaves

½ tsp. finely chopped fresh garlic

1 tbs. olive oil

1 tbs. red wine vinegar

 

Topping

2 tbs. freshly grated Parmesan cheese

 

In a small bowl, stir together the cornmeal and 1 cup of water. In a 2 qt. saucepan, bring the remaining 3 c. water and 1 tsp. salt to a full boil. Reduce the heat to medium high and slowly stir in the cornmeal mixture. Continue cooking, stirring constantly, until the mixture thickens and just comes to a boil. Reduce heat to low and continue cooking, stirring often, until the mixture is very thick, about 8-10 min. Pour into a 9 inch pie plate. Cover and refrigerate until firm, at least 2 hrs.

 

Meanwhile, in a medium bowl, stir together all salsa ingredients and adjust for taste with salt and pepper. Cover and refrigerate at least two hours.

 

Heat broiler. Invert polenta onto a cookie sheet and sprinkle with Parmesan cheese. Broil 4-5 inches from heat until cheese is light brown. Cut into wedges and serve topped with the salsa.

 

If you will not serve the entire polenta round and are only serving smaller portions, remove the pieces you intend to serve, broil them, and keep the remaining polenta refrigerated until you choose to use it.

Egg Pasta

To a food processor, add:

2 2/1 c. semolina flour

1/2 Tsp. salt

Process until mixed. In a bowl, combine:

2 tbs. olive oil

1/2 cup warm water

2 eggs

Process until mixed. Remove the dough from the processor and knead until smooth. Wrap in some plastic wrap and set aside for 30 minutes.

Divide into 4-6 pieces and use a pasta maker to roll your choice of pasta style. 

Makes 1 1/2 lb of pasta dough.

Fusilli with Shrimp and Feta Cheese

 Our favorite pasta recipe book is sadly out of print; "Sicilian~American Pasta; 99 Recipes You Can't Refuse: by John Penza and Tony Corsi, 1994. We have made nearly every recipe, here is a great one! We have also made it using goat cheese for a change and it is also delish.

28 oz can of peeled plum tomatoes

12 oz feta cheese

1 tsp chopped fresh oregano

12 kalamata olives, pitted and slide (I buy slivered and used 1/3 c)

Juice of 1 large lemon

1 lb fusilli

2/3 c olive oil

4 minced garlic cloves

1 lb large shrimp, peeled deveined and cut into thirds

 

Strain the tomatoes, cut them into quarters and put the juice in a large pan. Crumble the feta cheese into the juice, smashing down any thick lumps with a fork or potato masher. Hear slowly, but don’t let it boil, stirring to homogenize the feta. When this is done, add the oregano, olives, half the lemon juice, and tomatoes. Keep warm over low heat.

 

Bring the pasta water to a boil and add the fusilli. After it has been cooking about five minutes, start the sauce below.

 

In another pan, heat the olive oil over high heat and lightly brown the garlic. Add the shrimp and stir until done, about two minutes.  Add the other half of the lemon juice, then add the tomato-olive mixture. Stir well and turn off of the heat so as not to overcook the shrimp.

 

Undercook the pasta, drain and toss with the sauce. Cover and let the pasta sit 5 minutes to absorb the excess liquid. Serve with crusty bread!

Sicilian Caponata

 

I found this recipe in an old 1982 paperback cookbook from the Editors of Consumer Guide called Italian Cooking Class Cookbook. I think I have made just about every recipe in the book and each one is an authentic and delicious classic. This is my favorite must-make summer dish that I love to freeze for a surprise appetizer when we need something deliciously savory. 1 ½ lb eggplant 1 tbs salt 2 large red bell peppers, chopped 1 large onion, chopped 1 large stalk celery, cut into ¼ inch diagonal slices ¼ cup olive oil ¼ tsp dried red pepper flakes 1 14 ½ oz can petite diced tomatoes 1 large garlic clove, crushed 2 tbs red wine vinegar 1 tbs sugar 1/3 cup slivered kalamata olives 1 tbs drained capers Rinse then peel the eggplant and cut into ¾ inch cubes. Place in a colander and sprinkle with the salt, toss, and let it stand in the sink for an hour to let the liquid come out. Rinse the eggplant well and squeeze out all moisture in a clean kitchen towel or paper towels. Reserve. Heat oil in a large skillet over med-high heat. Sauté red bell pepper, onion, celery, and red pepper flakes for 5 min. Add reserved eggplant and cook over medium heat for another 5 min or until the eggplant starts to take on color. Remove from heat. Add the tomatoes, garlic, vinegar, and sugar to the skillet. Cook and stir over medium-high heat for 3 min. Remove from heat. Add the olives and capers to the skillet, and cook over medium-low heat stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, about 10 min. Serve hot as a vegetable side dish, or cool to room temp and serve on an antipasto tray with baguette slices or crostini.

FZ Best Banana Bread

FZ Best Banana Bread

2 c. flour (unbleached or Cup4Cup)

2 tsp. baking powder

½ tsp. salt

1 cup sugar

1 tsp. vanilla

2 eggs (room temperature)

1 stick butter (room temperature)

2 sliced and smashed bananas

½ c. buttermilk (or your favorite milk)

¾ c. chopped nuts of your choice (if you like chocolate chips you can add ½ c. nuts, ½ c. chocolate chips)

Preheat oven to 350 degrees.

Mix the flour, baking powder and salt in a small bowl. In a large bowl mix the eggs, butter, bananas, milk and vanilla until they are fluffy. 

Incorporate the dry ingredients, and then stir in the nuts.

Pour the batter into a well-greased loaf pan, bake in a 350 degree oven for 50-60 min-check for doneness with a toothpick at around 50 min. 

Bake in additional 5 min increments if necessary and keep checking until a toothpick inserted in the center comes out clean.

If you would like to bake muffin tops, bake for 15-25 min.

If you use small loaf pans or muffins, check for doneness at 25 min.

Onion Soup

Onion Soup

Marian Morash, author of the 1982 Victory Garden Cookbook, has created the best onion soup I’ve ever eaten. I've modified this recipe to include more onions and less broth so you get onions in every bite.

5 lb bag of large sweet onions

4 tbs butter

1 tbs oil

1 tsp sugar

Salt

3 tbs flour

1 qt beef stock

1 cup dry vermouth or white wine

Freshly ground pepper

¼ cup cognac or brandy (optional, but not for me)

Grated Swiss Cheese

Croutons made from toasted French bread

Finely slice the onions. Melt the butter and oil in a large heavy saucepan. Stir in the onions until coated with butter, cover the pan, and slowly cook for 15 minutes, stirring once or twice. Uncover, stir in the sugar and 1 tsp salt, and cook about 30 minutes  longer until the onions turn a rich brown color. Regulate the heat and stir frequently so that the onions brown, not burn. Add the flour and cook, stirring, for 2-3 minutes.

Remove from the heat and whisk in the broth and wine. Bring to a boil, lower the heat, and simmer partially covered, for 30 minutes. Season with salt and pepper. Just before serving, stir in the cognac or brandy. Top with Croutons and sprinkle lavishly with the grated Swiss Cheese. Brown/melt  the cheese under the broiler.

Gratineed Onion Soup
Butter individual oven proof tureens. Place a toasted slice of French bread in the tureen. Cover with grated Swiss Cheese. Pour in the soup, top with another slice of French bread and sprinkle with grated Swiss cheese combines with some grated Parmesan cheese. Drizzle with 1 tbs of olive oil and bake in a preheated oven at 425 degrees for 30 minutes.

Sausage Sampler Kabobs

3     slices bacon

1/3 c. chopped onion

¼ c. chopped green pepper

1 tbs. flour

2 tsp. sugar

Dash pepper

½ c. beer

¼ c. water

2 tbs. vinegar

8 small new potatoes

2       fresh bratwurst links

       3 fresh Italian sausage links

3      fresh or smoked kielbasa links

For sauce, partially cook the bacon in a skillet. Drain bacon, reserve drippings in skillet. Crumble 
bacon and set aside. Add onion and green pepper to skillet and cook until onion is tender but 
not brown. Stir in flour, sugar, and pepper. Add beer, water and vinegar. Cook and stir til 
thickened and bubbly. Reserve.

Peel a strip from the middle of each potato. In a saucepan, precook the potatoes, covered, in enough boiling water to cover, for 5 min. Drain and set aside.                                                            

Cut each sausage link crosswise into 4 pieces. On 4 skewers alternately thread potatoes and sausage pieces. Place on a grill and cook 20-25 min or until sausage is done and potatoes are tender, turning once and brushing with sauce halfway through grilling time. Add bacon to the remaining sauce, heat through and pass with kebabs. You can use any combination of sausage of your choice. We always double the sauce so we have enough!