Italian – Page 11 – Kristen's Recipes

Cheesy Italian Tortellini

August 12, 1996 Kristen

Cheesy Italian Tortellini

1/2 lb. ground pork

1/2 lb. Italian sausage

1 container (15 oz.) refrigerated marinara sauce

1 c sliced fresh mushrooms

1 can (14 1/2 oz.) diced tomatoes with Italian seasonings, undrained

1 pkg (9 oz.) refrigerated cheese tortellini

1 c shredded mozzarella or pizza style cheese (4 oz.)

Break beef and sausage into large pieces in a 10 inch skillet. Cook over med heat about 10 min, stirring occasionally, or until brown. (This can be done the night before so that you can just mix the ingredients together in the morning) Spray crockpot with Pam. Mix beef mixture, marinara sauce, mushrooms and tomatoes in the crockpot. Cover and cook on low for 7-8 hrs. Stir in tortellini. Sprinkle with cheese. Cover and cook on low for 15 min longer, or until tortellini is tender. Makes 4-6 servings.

Spaghetti Sauce

July 30, 1996 Kristen

Spaghetti Sauce

4 T. cooking oil

1 sm. onion, finely chopped

1 (15 1/2 oz.) can tomato sauce

1 1/2 C. water

1/2 tsp. Pepper

1/2 tsp. red pepper, optional

1 lb. ground beef

1 (29 oz.) can tomato puree

1 (6 oz.) can tomato paste

1 tsp. salt

1/2 tsp. oregano

2 lb. sausage (Italian links or country style)

Brown ground beef in 2 T. hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lb. sausage into pieces and brown in remaining 2 T. oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 C. sugar to this.)

Italian Rollups

July 10, 1996 Kristen

Italian Rollups

1/4 C. Pine nuts; coarsely chopped

1 clove Garlic; minced

2 T. Fresh parsley; chopped

2 T. Fresh basil; chopped

1 T. Olive or vegetable oil

1/4 tsp. Salt

1/8 tsp. Pepper

1 1/2 lb. Boneless round steak; about -1/2″ thick

6 slices Proscuitto; well trimmed

1 C. Beef broth or bouillon

1 oz. Dried porcini or shitake –mushrooms

1/2 C. Dry red wine

2 T. Cornstarch

1/4 C. Water; cold

Pine nuts; for garnish

In small bowl, combine 1/4 C. chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces about 3″x4″. lb. to about 1/4″ thickness or 4″x6″. Place a slice of prosciutto on each slice of lb.ed round steak. Spoon about 1 T. herb mixture on each. Roll up like a jelly roll. Tie with string. Place on bottom of slowcooker. Heat broth or bouillon to boiling. Pour over dried mushrooms. Add to cooker. Pour in wine. Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot to HIGH. Dissolve cornstarch in water. Stir into liquid in pot. Cover; cook on HIGH 15 to 20 minutes or until thickened. Spoon over rollups. Sprinkle with pine nuts.

Italian Wedding Cake

April 9, 1996 Kristen

Italian Wedding Cake

1 tsp. Baking soda, dissolved in 1 C. Buttermilk

1/2 C. Butter

1/2 C. Shortening

2 C. Sugar

5 Eggs, separated

1 tsp. Vanilla

1 tsp. Bourbon (optional)

1 C. Coconut

1 C. chopped Nuts

Cream butter and shortening and add sugar. Beat until smooth. Add egg yolks, mix well. Stir in flour. Add buttermilk, vanilla, bourbon if using, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three greased and floured 8” cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with cream cheese frosting. Sprinkle with chopped nuts if desired.

Frosting: Beat 8 oz. cream cheese with 1/2 C. butter until smooth; mix in 1 tsp. vanilla. Add 1 box sifted powdered sugar.

Western 1-minute Italian Dressing

February 18, 1996 Kristen

Western 1-minute Italian Dressing

2 tsp. Salt

1 tsp. Sugar

1/2 tsp. Pepper

1 tsp. Paprika

1/2 C. Vinegar

1 1/2 C. Vegetable Oil

Combine and shake in covered jar. Makes 2 C.

Variation: Add 2 T. Bleu Cheese to 1/2 C. Basic Dressing.

Creamy Artichoke Bruschetta

February 12, 1994 Kristen

2 (8-ounce) packages of reduced fat cream cheese, softened
1 loaf French bread, cut into slices
1 cup mayonnaise with olive oil (fewer calories than regular mayo)
¼ cup light sour cream
2 garlic cloves, minced
1 (14 ounce) can of marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup shredded Parmesan cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic salt
1 tablespoon parsley

Preheat oven to 350 F. Place the bread on a foil lined baking sheet and brush or spray with olive oil. Bake the bread for 8-10 minutes until crispy and golden, set aside. In an electric mixer, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of parmesan cheese. Scoop a generous amount of the spread onto each piece of bread and sprinkle with the shredded mozzarella cheese. Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning. (This can also be made into a dip and baked at 350 for 15-20 minutes until melty and delicious).

Smoked Salmon Ziti with Capers and Lemon

November 4, 1993 Kristen

Salt
8oz. Ziti
1 T. EVOO
½ C. thinly sliced Onion
4oz. Smoked Salmon, cut into slivers
1 T. Lemon Juice
1 T. drained Capers
¼ C. chopped Parsley
¼ C. Sour Cream or Heavy Cream
Pepper

Bring large pot of water to a boil over high heat. Add salt and stir in ziti. Reduce heat to medium high and cook until al dente. Meanwhile place oil in a large skillet over medium high heat. Add onion and reduce heat to medium. Cook, stirring, until onion begins to soften. Add salmon and cook, stirring, another minute. Add remaining ingredients except pepper and cook the sauce, still stirring, until it just thickens, as little as 30 seconds. Do not boil. Turn off heat. Drain ziti and transfer to serving plates. Top pasta with a spoonful of sauce and a grinding of black pepper.

Deep-Dish Skillet Pizza

November 3, 1993 Kristen

1 loaf frozen bread dough, thawed
1 to 2 15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve.

Creamy Mushroom and Caramelized Onion Lasagna

February 26, 1992 Kristen

15 lasagna noodles
7 tablespoons olive oil, divided
2 medium-large onions, halved and thinly sliced (4 heaping cups)
Ground black pepper
1 teaspoon dried thyme leaves, divided
2 pounds baby bella mushrooms, cleaned and sliced
8 garlic cloves, minced
2½ cups milk
1½ cups vegetable broth
½ ounce dried mushrooms, finely chopped
½ pound grated provolone cheese (2½ cups)
1¼ cup grated Parmesan cheese
5 tablespoons flour

Bring 3 quarts of water and 1 tablespoon of salt to boil a large pot. Add lasagna noodles and, using back-of-the-box cooking times as a guide, cook, stirring frequently at first to prevent sticking, until noodles are just tender. Drain noodles, laying them out in a single layer to prevent sticking. Meanwhile, heat 2 tablespoons of the oil over medium-high heat in a large skillet. Add onions and sauté until golden brown, about 10 minutes. Reduce heat to low, and continue to cook until onions are caramel brown, seasoning lightly with salt and pepper and ½ teaspoon of the thyme, about 10 minutes longer. Transfer to a bowl and set aside. Return skillet to burner and heat another 2 tablespoons of oil. Add mushrooms and sauté until all of their liquid evaporates and mushrooms start to turn golden, lightly seasoning with salt, pepper, 2 of the garlic cloves and remaining ½ teaspoon thyme towards the end of cooking, 10 to 12 minutes. Remove mushrooms from heat and set aside. Microwave milk, broth, and dried mushrooms in a microwave-safe bowl until liquid is steamy hot and mushrooms are soft, about 5 minutes. Heat remaining 3 tablespoons of oil and remaining 6 garlic cloves over medium-high heat in a large saucepan or small Dutch oven. When garlic starts to sizzle and turn golden, whisk in flour until smooth, and then vigorously whisk in milk mixture and heat until sauce starts to bubble and thicken. Stir in Parmesan and season to taste with salt and pepper. Remove from heat, place plastic wrap directly over the sauce’s surface to keep a skin from forming. Adjust oven rack to upper middle position and heat oven to 425 degrees. Smear ¼ cup of the sauce over bottom of baking dish. Assemble the next 4 layers in the following order: 3 noodles, ⅔ cup sauce, ¼ of the onions, ¼ of the mushrooms, ½ cup provolone, and 2 tablespoons Parmesan. Assemble final layer with remaining noodles, sauce and cheeses. Seal lasagna with foil and bake until bubbly, about 35 minutes. Remove foil, and then broil until cheese is spotty brown, 5 to 7 minutes longer. Let stand 10 to 15 minutes. Cut and serve

Savory Rhubarb and Thyme Bruschetta with Romano Pecorino Cheese

January 16, 1992 Kristen

1 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped
1/2 cup granulated sugar
1 Tablespoon lemon juice
1/3 cup white wine, dry; such as Pinot Grigio
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece)
12 ounces rhubarb, trimmed and cut crosswise, 1/4 inch thick
1 1/2 teaspoons fresh thyme leaves, plus more for garnish

1 baguette, cut into 1/4-inch thick slices
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese

Preheat oven to 375°F. Rhubarb Chutney: Heat the oil in a medium sauté pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sauté pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary. Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool. Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.

Italian Flag Chicken

January 13, 1992 Kristen

5 to 6 leaves basil
1/4 C. (about a handful) flat-leaf parsley leaves
2 T. pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 C. (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 T. EVOO – Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced

Preheat oven to 450ºF. In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 C. Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 T. EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful). Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Tortas de Aceite (Olive Oil Wafers)

December 3, 1990 Kristen

125 g bread or pizza dough
1 T. sesame seeds
2 tsp. anise seeds
1/4 C. olive oil
zest of 1/4 lemon, in wide strips
1.5 tsp. anise liqueur
70 g flour
sugar for sprinkling

Preheat the oven to 375F. If the dough has been refrigerated, remove it from the refrigerator. In a small skillet over medium-high heat, toast the sesame and anise seeds until they are fragrant and the sesame seeds start to pop. Optional step: Transfer the seeds to a mini-processor or mortar and pestle and grind them a bit (they should not be be completely ground up). In a small skillet, heat the olive oil and lemon zest over high heat until the peel is black. Remove the zest and cool the oil. .Place the dough, seeds, olive oil, and anise liqueur in the bowl of a food processor. Pulse until the oil is evenly distributed through the dough (but it will not really be incorporated into the dough). Add the flour and pulse until a homogeneous ball of dough forms. It will feel very soft and oily. Turn the dough onto an unfloured counter and divide it into 8 balls (about 30 g each). Roll each ball into a 4-inch round (initially roll them a little larger to allow for some spring-back). Place the rounds onto a parchment-lined baking sheet and sprinkle them lightly with sugar. Bake for 15 – 17 minutes until the wafers are lightly brown. Remove the wafers from the oven and turn on the broiler. When the broiler is hot, broil the wafers about 5 inches from the heat, until they appear toasted and some of the sugar has melted, about 40 seconds. (Watch them to make sure that they do not broil too long!) Cool on a wire rack. Enjoy these with morning coffee, or any time. If by some miracle they’re not all gone within a few hours, you can wrap the wafers individually in waxed paper. But I’ve not been able to keep them around long enough to tell you how long they will last that way. Break it up and wrap with Serrano ham. Spread with cheese and honey. Eat with goat cheese and spicy chutney.

Big Italian Sub Salad

April 12, 1989 Kristen

Big Italian Sub Salad

1 hoagie roll, cut into 1-inch pieces (about 6 cups)

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper

¼ cup red wine vinegar

1 tablespoon dried oregano

2 small garlic cloves, finely grated

1 small red onion, thinly sliced and rinsed under cold water

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

½ cup sliced pickled pepperoncini or banana peppers

6 ounces cured meats (one or more, such as salami, mortadella, soppressata, ham), thinly sliced into strips

4 ounces provolone cheese, thinly sliced into strips

1 large head iceberg lettuce (about 1½ pounds), thinly sliced

1 pint cherry tomatoes, halved

Make the croutons: Preheat the oven to 400°F. On a sheet pan, toss together the bread cubes, olive oil, oregano, garlic powder, and ½ teaspoon each salt and pepper. Bake, tossing halfway through, until golden and crisp, 7 to 10 minutes. (Croutons can be made up to 2 days ahead; keep in an airtight container at room temperature.) Make the salad: In a very large bowl, stir together the vinegar, oregano, garlic, onion, and ½ teaspoon each salt and pepper. Add the olive oil, pepperoncini, cured meats, and provolone and toss to combine. Add the lettuce and tomatoes and sprinkle with 1 teaspoon salt. Toss to combine, then add the croutons. Season to taste with more salt and pepper.

Italian Salsa Verde

March 29, 1988 Kristen

Italian Salsa Verde

1 tsp. capers

2 anchovy fillets

2 cloves garlic (peeled, green germ removed)

¾ C. extra-virgin olive oil

½ C. fresh parsley, chopped

¼ C. arugula, chopped

¼ C. basil leaves, chopped

1 tsp. fresh chives

3 tsp. Herb(s) of Choice – Original recipe called for tarragon, rosemary and sage, but I find those too strong and unique a flavor. Use what’s in the garden, or just more parsley. Total herbaciousness should be 1 ¼ C.

¼ tsp. sea salt

Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tsp. of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt. Serve alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.

Savory Mint Sauce

September 27, 1987 Kristen

This is one of the simplest sauces to make, and one of the most versatile. In Sicily it is known as zogghiu and is believed to be Maltese in origin. It is used to dress grilled fish, meat, and vegetables. It is also delicious spooned onto grilled bread and topped with fresh summer tomatoes. In this version, I’ve added some chopped walnuts to the basic sauce for a little extra body. See the variations that follow for more ways to switch up this spunky, garlicky sauce.

2 lightly packed C. (28 g) fresh mint leaves
2 lightly packed C. (28 g) fresh flat-leaf parsley leaves
2 large cloves garlic, coarsely chopped
1 tsp. fine sea salt
1/4 C. (28 g) coarsely chopped walnuts
3 T. white wine vinegar
3/4 C. (165 g) extra-virgin olive oil, plus more to cover

Place the mint and parsley leaves, garlic, and salt in the bowl of a food processor fitted with the metal blade. Pulse briefly to chop the leaves. Add the nuts and pulse again until everything is coarsely chopped. With the motor running, add the vinegar, 1 T. at a time. Turn off the motor and scrape down the sides of the bowl if necessary. Then, with the motor running, drizzle in the oil. You should end up with a sauce that is somewhat thinner than classic basil pesto, but thick and spoonable nonetheless. Scrape the sauce into a jar or container and top off with a thin layer of olive oil. Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months. If you like, divide the sauce between two or three containers before storing.

Variations
Add 3 or 4 anchovy fillets and 1 T. capers.
Substitute almonds for the walnuts.
Add a handful of finely chopped olives and a generous pinch of dried peperoncini flakes or minced fresh peperoncini.

Balsamic Roasted Figs and Shallots with Herbed Socca (chickpea flatbread)

September 26, 1987 Kristen

1/2 C. chickpea flour
3/4 C. water
a few dashes of salt and pepper
1 tsp. fresh thyme, finely chopped
2 T. olive oil

1 T. olive oil
4-5 shallots, skinned and halved
8-10 fresh figs, halved
a handful of walnut halves
1-2 T. balsamic vinegar
salt and pepper
a few sprigs of fresh thyme

To make the socca, whisk together all of the socca ingredients and one T. olive oil in a small bowl. Preheat your oven to 450 degrees. Place a small cast-iron skillet in the oven during the preheating time. Remove it, and place the remaining T. olive oil into the pan. Tilt the skillet to ensure coverage, then pour the batter into the skillet. Tilt it to ensure the batter is evenly coated in the pan. Bake for 10 minutes. Remove the socca by flipping it onto a plate. Set aside. Place one T. olive oil back into the skillet. Throw in the halved shallots and roast for 20 minutes. Remove from the oven, then flip them over and roast for an additional 10 minutes. Reduce the oven temperature to 400 degrees. Now place the halved figs and walnuts into the skillet, and drizzle the balsamic vinegar over the top. Stir gently to combine. Sprinkle with salt and pepper and roast for an additional 10-15 minutes. During the last 3 minutes of roast time, throw in a few sprigs of fresh thyme of top. Serve straight out of the skillet with the herbed socca.

Antipasto Skewers with Pesto Dip

September 13, 1987 Kristen

2/3 cup plain yogurt
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/3 cup prepared pesto sauce
42 cherry or grape tomatoes
1 bunch fresh basil
1 (8 oz.) container mini mozzarella balls, each cut in half
1 (8 oz.) jar marinated mushrooms (1 cup)
8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Spinach Malfatti With Sage Brown Butter Sauce

March 23, 1987 Kristen

In Italian, malfatti translates to “bad made.” Unlike gnocchi, their dumpling cousin, malfatti are more “roughly” made: hand-rolled, then crudely cut without much thought to uniformity or perfection. But that’s precisely what makes them so lovely – their provincial form and handmade taste. Because they’re made mostly with ricotta and contain very little flour, the result are light and airy pillows, a feat not so easily achieved in gnocchi making. In fact, if you’ve ever made gnocchi you’ll find that more times than not they turn out more dense than you’d like, and you have to concentrate fiercely on the task at hand, making sure to not overwork the dough. Malfatti, on the other hand, are easy to make and hard to ruin.

1 ½ C. Ricotta cheese
2 C. packed fresh spinach
1 C. Italian-seasoned breadcrumbs or panko
2 eggs, beaten
¼ C. Parmesan cheese
¼ C. minced green onions
1 T. basil, finely chopped
¼ tsp. nutmeg
1 clove garlic, minced or pressed
½ tsp. salt
Flour
4 T. butter
Approximately 10 sage leaves

In a medium covered saucepan, steam spinach in 2 T. water until done, approximately 1 minute. Drain spinach and squeeze out extra liquid until very dry. Combine spinach with all ingredients, except flour and sage. Refrigerate 1 hour. Bring a large pot half full of salted water to a simmer. Drop spinach cheese mixture by T. into flour and roll each lightly into long logs. Cut into 1 ½- inch dumplings. Drop dumplings into the gently simmering water. When they rise to the top, remove with a slotted spoon, approximately 3 to 5 minutes. In a saucepan, heat butter over medium-high heat. Once butter begins to brown, add sage and cook until leaves are crisp (approximately 1 to 2 minutes.. Spoon brown butter over malfatti and top with the crisp sage leaves. If preferred, top with more Parmesan cheese.

Skillet Pasta Roma

February 1, 1987 Kristen

½ lb. Italian sausage, sliced or crumbled
1 large onion, chopped
1 large clove garlic, minced
2 cans Del Monte Diced Tomatoes with Basil, Garlic, & Oregano
1 can Del Monte Tomato Sauce
1 C. water
8 oz. uncooked Cavatappi or other spiral pasta
8 mushrooms, sliced
Grated Parmesan cheese and fresh parsley sprigs

Brown sausage in large skillet. Add onion and garlic. Cook until onion is soft; drain. Stir in undrained tomatoes, tomato sauce, water and pasta. Cover and bring to a boil, reduce heat. Simmer covered 25-30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms, if desired, simmer 5 minutes. Serve in skillet garnished with cheese and parsley

Tortellini Soup

January 12, 1987 Kristen

1 3 1/2- to 4-pound chicken, cut into 8 pieces
6cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips
1 8- to 9-ounce package tortellini, preferably vegetable
3/4tsp. kosher salt
1/4tsp. black pepper
1/4cup (1 ounce) grated Parmesan

Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Yield: 4 servings
Calories: 570
Fat: 15g
Fiber: 2g

Lucali Salad

February 8, 1986 Kristen

Lucali Salad

5 smallish tomatoes, halved and cut into fifths

½ smallish red onion, peeled and thinly sliced

1 rib celery with leaves, ideally from the heart, chopped

18 canned, pitted black olives, plus 2 T. olive brine

2 tsp. kosher salt

1 tsp. coarsely ground black pepper

1 tsp. lemon pepper

⅓ C. olive oil

1 tsp. red-wine vinegar

1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn

1 C. plus 2 T. olive oil

½ C. red-wine vinegar

½ tsp. kosher salt

½ tsp. coarsely ground black pepper

½ tsp. lemon pepper

Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine. Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours. Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad. Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside. Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

Grandma’s Long-Cooked Tomato Gravy

January 5, 1986 Kristen

Grandma’s Long-Cooked Tomato Gravy

1/2 cup olive oil

12 cup finely minced garlic

3 pounds onions, peeled and finely minced

3 medium-large carrots, peeled and finely minced

3 large stalks celery, finely minced

5 (28-ounce) cans whole tomatoes

4 (6-ounce) cans tomato paste

1 cup shredded fresh basil leaves, firmly packed

2 T. dried oregano

Sugar

12 cups water

5 pounds beef bones (I like to use some marrow bones)

5 pounds meaty pork bones (I like to use about a pound of pig’s feet as part of the mix)

1/2 pound piece of rind from pecorino Romano cheese

Place the olive oil in a very large stockpot over high heat. Add the garlic and onions and saute, stirring occasionally, for 7 minutes. Add the carrots and celery and saute, stirring occasionally, for another 5 minutes. Pour the tomatoes and their juices into the stockpot. Add the tomato paste, basil, and oregano. Taste for sweetness; if the sauce seems a little tart, adjust with sugar (I usually add about 1 T.). Add water. Bring sauce to a simmer. Add the beef bones, pork bones, and pecorino Romano rind. Stir well. Keep sauce at an active simmer for 3¥2 to 4 hours, stirring occasionally. The sauce is done when it’s medium-thick but runny, and when you like the balance of tomato and meat flavors. If it’s too thin at 4 hours, raise the heat and reduce the sauce a bit. When the sauce is done, let it rest in the pot until it cools off slightly. Then remove most of the dark red oil swimming on top. Discard. Place the sauce in a large roasting pan. You may need several roasting pans, or you may need to do this in a few batches. When the sauce is cool enough, run your hands through the sauce, picking out and discarding any bones that you find. Use the sauce immediately, or freeze for future use.