Marinated Beets & Onions with Shallot-Poppy Seed Dressing

Marinated Beets & Onions with Shallot-Poppy Seed Dressing

1-2 T. Olive Oil

1 1/2 – 2 lb. Beets, trimmed

1/3 C. Fruit Flavored Vinegar (or white wine vinegar mixed with 1 T. Fruit juice)

1 T. Honey

1 tsp. Dijon Mustard

2 Shallots, finely minced

1/2 C. EVOO

1 T. Poppy Seeds

1 T. minced Chives

1 tsp. Lemon Zest (or 1 T. minced fresh Lemon Verbena or Lemon Balm)

Salt and Pepper

1 Red Onion, thinly sliced

Salad Greens for lining platter

Minced Chives or Hive Blossom Petals for Garnish

 

Preheat oven to 375.  Coat a large baking dish with olive oil and rub excess oil on beets, adding beets to dish.  Add enough water to just cover the bottom of the dish.   Cover with foil and bake in preheated oven until beets are tender when pierced with a knife, about an hour for large beets.  Remove from oven, uncover and let cool.  In large mixing bowl combine vinegar, honey mustard and shallots.  Slowly whisk in olive oil to make an emulsion.  Whisk in poppy seeds, chives, zest and salt and pepper to taste.  Add onion and toss well.  Let stand until beets are cool.    Carefully peel cooled beets; cut into 1/4” thick slices.  Gently toss beets with onions.  Cover bowl with plastic wrap and chill at least 2 hours before serving.  To serve, line a shallow bowl with salad greens.  Spoon beet salad in center of prepared dish.  Sprinkle with minced chives or chive blossoms and serve.

Watercress Salad with Raspberries & Red Onions

Watercress Salad with Raspberries & Red Onions

3 T. Balsamic Vinegar

1 T. Rich Raspberry or Black Raspberry Vinegar

1 tsp. Dijon Mustard

1/3 C. EVOO

3 bunches Watercress, thick stems discarded

1 large Red Onion, thinly sliced and separated into rings

1 pint fresh Raspberries

1 T. minced Fennel Fronds

Salt and Pepper

 

In large salad bowl combine vinegars with mustard.  Gradually add olive oil, whisking vigorously to make a thick emulsion.  Add watercress, onion rings and raspberries.  Season with fennel, salt and pepper.  Toss gently and serve on chilled plates.

Crumpets

Crumpets

1.25 C. flour

1/2 C. milk

1 tsp. instant yeast (referred to as bread machine yeast at my grocery store)

1/2 tsp. sugar

1/2 tsp. salt

3 T. water, room temperature, divided

1/4 tsp. baking soda

1 tsp. butter

 

Mix up the flour, milk, yeast, sugar and salt. Add 1 T. water; beat slowly for a bit, then on medium until totally smooth. Cover and let sit for an hour. Dissolve the baking soda with the 2 T. water and add to batter, stirring to combine. Put the batter aside, again, for a half hour. At this juncture, it will be poofy and bubbly and thick. Butter your crumpet rings/cookie cutters WELL, especially if you are using shapier cookie cutters. Heat pan to medium, grease with butter, place the cookie cutters in and spread batter into them about 2/3 of the way in. Don’t waste too much time trying to account for the little details of the cookie cutters, as those things are cooking and you want to be able to flip them all about the same time. Once the bottom is browned, pop the crumpets out of their shapes and flip. Continue to cook until the new bottom is browned and cool on a rack. Toast. Butter. Top. Eat with tea and a nod across the pond.

Raspberry Pork Chops

Raspberry Pork Chops

4 boneless pork loin chops

Salt and pepper

3 T. butter

1 T. olive oil

3/4 C. seedless raspberry jam

1/2 C. orange juice

3 T. white wine vinegar

4 sprigs fresh thyme

Fresh raspberries

 

Season pork chops with salt and pepper on both sides. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 6 minutes on each side, turning once. You can also grill the pork chops. Remove from heat and keep covered with foil.  In the same skillet you cooked the pork chops or in a sauce pan if you grilled the pork chops, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).  If sauce is too thick add a little water or chicken broth. Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme and fresh raspberries. Great with wild rice.

Strip Steaks with Mango-Peach Salsa

Strip Steaks with Mango-Peach Salsa

1/4 C. chopped red bell peppers

2 tsp. sliced jalapeno pepper

1 tsp. fresh ginger root , grated or finely chopped (or 1/4 tsp. ground ginger)

1/4 C. Preserves, peach

1 T. fresh lime juice

1 fresh mango , peeled, pitted, and chopped

4 serving Beef, sirloin strip steak, raw, select, 1/8″ trim (1 pound)

1 tsp. Caribbean jerk seasoning (up to 2 tsp., to your taste)

 

In a medium bowl, mix bell pepper, chilies and ginger root. Stir in preserves, lime juice, and mango.  Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes, turning once until desired doneness. Serve with salsa mixture.

Hearty Ham Stew

Hearty Ham Stew

2 C. cubed HORMEL® CURE 81® Half Ham

1 (16-ounce) package frozen stewed vegetables

1 (10-ounce) can cream of celery soup

2 C. milk

8 ounces pasteurized processed cheese spread

 

In large saucepan, prepare frozen stew vegetables according to package directions. Add the cubed ham and cook covered for 5 minutes. Drain water, stir in soup, milk and cheese. Heat through.

Pirate Steak

Pirate Steak

1 (12 ounce) can beer

1/2 C. chili sauce

1/4 C. salad oil

2 T. soy sauce

1 T. dijon-style mustard

1/2 tsp. red pepper sauce

1/8 tsp. liquid smoke flavoring

1/2 C. onion, coarsely chopped

2 garlic cloves, crushed

3 lbs beef sirloin steaks, 1 1/2-2 inches thick

1 tsp. salt

1/2 tsp. pepper

 

Mix all ingredients in a saucepan, except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce. Place steak on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce.

Saucy Strip Steak

Saucy Strip Steak

2/3 C. orange marmalade

2 T. butter

1 tsp. fresh rosemary

32 ounces beef loin steaks (1 inch thick)

 

In a small saucepan, combine marmalade, butter and rosemary. Cook and stir over low heat until butter is melted and mixture is heated through. Set aside. Sprinkle both sides of each steak with salt and ground black pepper. Place steaks on the rack of an uncovered grill (or George Forman Grill at 350 directly over medium coals. Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling. Allow 11 to 15 minutes for medium-rare (145) or 14 to 18 minutes for medium doneness (160). Transfer steaks to a serving platter. Spoon any remaining marmalde mixture over steaks.

Sausage Cavatelli Skillet

Sausage Cavatelli Skillet

1 ½ C. dried Cavatelli

1 lb. bulk Italian Sausage

1 Green Bell Pepper, chopped

20oz. Jar Spaghetti Sauce with Mushrooms

1 C. shredded Mozzarella Cheese

 

Cook pasta according to package directions.  Meanwhile, in large skillet, cook sausage and pepper until meat is brown.  Drain off fat.  Stir spaghetti sauce into meat mixture; cook about 2 minutes or until heated through.  Stir in drained cavatelli.  Sprinkle with cheese.  Cover and cook another couple minutes until cheese melts.

Vegetable Fried Rice

Vegetable Fried Rice

1 egg 

2 T. chicken broth or water 

1 1/2 tsp. soy sauce 

1 tsp. toasted sesame oil 

2 tsp. canola oil 

1/3 C. finely chopped onion 

1/3 C. shredded carrots 

1/3 C. frozen baby peas 

1 1/2 C. cold cooked brown rice 

 

In a small bowl, combine the egg, broth or water, soy sauce, and sesame oil. Beat with a fork until smooth. Set aside. Set a nonstick skillet over high heat for 1 minute. Add the canola oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the onion, carrots, and peas. Toss. Reduce the heat to medium-high. Cook, tossing occasionally, for 1 minute, or until sizzling. Add the rice. Toss and cook for 1 minute, or until sizzling. Reduce the heat to medium. Scrape the rice mixture to the sides of the pan. Pour the egg mixture into the well. Cook, stirring the egg mixture into the rice mixture, for 1 to 2 minutes, or until the eggs are cooked.

 

Yield: 4 servings

Calories: 152

Fat: 6g

Fiber: 2g

Ginger Noodle Bowl

Ginger Noodle Bowl

2 C. dried Chinese egg noodles or fine egg noodles (4 ounces)

1/4 tsp. ground ginger

1/3 C. bottled stir-fry sauce

1 C. fresh sugar snap peas or pea pods, tips and stems removed and cut up

1 C. sliced fresh shiitake mushrooms

1 small red sweet pepper, cut into bite-size strips

2 tsp. peanut oil or cooking oil

5 ounces cooked chicken breast, cut into strips (about 1 C.)

2 T. broken cashews

 

Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.  In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.

Bail-Out Beef Stroganoff

Bail-Out Beef Stroganoff

3 C. of dried wide noodles

3 C. of broccoli florets (I bought fresh, but you could probably use frozen)

1/4 C. of light sour cream

1/2 tsp. of fresh dill

1 pound beef ribeye steak

1 small onion, diced

1 clove of minced garlic

1 T. of cooking oil

4 tsp. of all-purpose flour

1/2 tsp. of ground black pepper

1 can of beef broth

3 T. of tomato paste

1 tsp. Worcestershire sauce

 

Cook noodles according to package directions, adding in broccoli for the last five minutes of cooking. Drain well. Return pasta to hot pan; cover to keep warm. Meanwhile, in a small serving bowl, combine dill and sour cream; stir together and chill until serving time. Trim fat from beef and cut into bite-sized pieces. In a large skillet, heat the cooking oil and cook half of the beef, the onion, and the garlic until onion is tender and beef is desired doneness. Remove from skillet. Add remaining beef to skillet; cook and stir until beef is desired doneness. Return all of the beef to skillet; sprinkle flour and pepper over beef. Stir to coat. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Divide noodle-broccoli mixture among plates and top with beef mixture. Top with sour cream, if desired.

Individual Sicilian Meat Loaves

Individual Sicilian Meat Loaves

1 beaten egg

1 14-ounce jar garlic and onion pasta sauce (1-3/4 C.)

1/4 C. seasoned fine dry bread crumbs

1/4 tsp. salt

1/4 tsp. black pepper

12 ounces ground beef

2 ounces mozzarella cheese

4 thin slices prosciutto or cooked ham (about 2 ounces)

1 9-ounce package refrigerated plain or spinach fettuccine

 

Preheat oven to 400 degrees F. In a medium bowl beat egg with a whisk. Stir in 1/4 C. of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well.  Cut mozzarella cheese into four logs, each measuring approximately 2 1/4×3/4×1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1-1/2 inch thickness. Place the four meat loaves in a shallow baking pan.  Bake loaves about 20 minutes or until meat is done (160 degrees F).*  Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.  Arrange meat loaves over hot cooked pasta. Spoon sauce over top. Makes 4 servings.  *NOTE: The internal color of a meat loaf is not a reliable doneness indicator. A beef or pork loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.

Reuben Quesadillas

Reuben Quesadillas

1/2 sweet onion, like Vidalia, halved and thinly sliced (about 1 1/2 C.)

2 T. cooking oil 

1 C. sauerkraut, drained

1 tsp. caraway seed

4 (10 inch)  flour tortillas

1/4 C. bottled thousand island dressing

8 ounces thinly sliced corned beef, cut into strips

1 C. shredded swiss cheese (4 oz.)

 

Preheat oven to 375. In a medium skillet cook onion in 1 T. of oil until tender. Add sauerkraut and 1/2 tsp. of the caraway seed; cook for 2-3 minutes or until any liquid is evaporated. Brush some of the remaining oil onto 2 of the tortillas. Place, oiled side down, on two large pizza pans or baking sheets. Spread salad dressing onto tortillas. Top with corned beef, onion mixture, and swiss cheese. Top with remaining tortillas. Brush with remaining oil; sprinkle with remaining caraway seed. Bake about 10 minutes or until cheese is melted. Cut into wedges to serve.

Red Beans and Orzo

Red Beans and Orzo

2 ¾ C. chicken or vegetable broth

1 1/3 C. orzo pasta

¼ C. finely chopped onion

1 tsp. Herbs de Provence or Italian dried seasoning, crushed

1 15 oz can red kidney beans, rinsed and drained

1 oz Prosciutto or cooked ham, sliced in thin strips (about 1/3 C.)

2 tbs chopped fresh Italian flat-leaf parsley

Salt and pepper to taste

Shredded Parmagiano Reggiano or Pecorino Romano Cheese 

 

In a medium saucepan bring chicken broth to a boil.  Stir in orzo, onion and herbs de Provence. Reduce heat. Boil gently, uncovered for 10 to 15 minutes until orzo is just tender and liquid is almost absorbed. Stir frequently. (Use orzo package directions as a guide.)  Stir in beans, prosciutto and parsley. Heat through.   Spoon into individual bowls, Garnish with freshly grated cheese.

Hungarian Paprika Chicken

Hungarian Paprika Chicken

1 whole chicken, cut up (about 3 pounds)

2 medium onions, chopped

1 green bell pepper

½ red bell pepper

1 carrot, thinly chopped

1/2 C. heavy cream

1 C. of sour cream

4 T. of sweet paprika (read the first paragraph)

salt to taste

fresh chopped green parsley

6-7 whole black peppercorns

6 T. of olive oil

water

 

Put the olive oil in a medium size pan used for sautéing and sauté the onions until they turn limp and translucent; just a few minutes.  Add the chicken, sweet paprika, salt, and peppercorns and move the chicken around in the pan quickly and turn to make sure it gets coated well with the oil and seasonings. Don’t sauté the chicken, just make sure it gets coated with the seasonings.  After the chicken is coated add enough water to cover the chicken and simmer slowly over low heat. After it simmers 5 or 10 minutes, add the green pepper, red pepper and the carrot.   Continue to stir occasionally until the chicken is tender. If you need to you can add more water but keep it to a minimum. You don’t want to boil the chicken; it should turn out to be more like fried than boiled. Let it simmer for about 30 minutes or so.  After the 30 minutes don’t add any more liquids and let it continue to simmer 15 minutes more so that the liquid is mostly boiled away and there is about 1 ½ inches of the resulting sauce in the pan.   To the gravy in the pan, add the heavy cream and the sour cream and stir the mixture well. Top with the chopped parsley and your Chicken Paprika is ready to be served.

Five-Spice Steak Wraps

Five-Spice Steak Wraps

12 ounces boneless beef round steak

2 C. packaged shredded cabbage with carrot (coleslaw mix)

1/4 C. red and/or green sweet pepper cut into thin bite-size strips

1/4 C. julienned carrot

1/4 C. snipped fresh chives

2 T. rice vinegar

1/2 tsp. toasted sesame oil

1/2 tsp. five-spice powder

1/4 tsp. salt

Nonstick cooking spray

1/4 C. plain low-fat yogurt or light dairy sour cream

4 8-inch flour tortillas

 

If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.  Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips. Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steak strips; stir-fry for 3 to 4 minutes or until brown.  To assemble, spread 1 T. of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If desired, secure with wooden toothpicks.

Mock Monte Cristo Sandwiches

Mock Monte Cristo Sandwiches

6 slices frozen French toast

2 T. honey mustard

3 ounces sliced cooked turkey breast

3 ounces sliced cooked ham

3 ounces thinly sliced Swiss cheese

 

Preheat oven to 400 degree F. Lightly grease a baking sheet; set aside. To assemble sandwiches, spread 1 side of each of the frozen French toast slices with honey mustard. Layer 3 of the toast slices, mustard sides up, with the turkey, ham, and cheese. Cover with remaining toast slices, mustard sides down.  Place sandwiches on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes or until sandwiches are heated through, turning sandwiches over once. Cut each sandwich in half diagonally. Makes 6 half sandwiches.

Salmon-Sauced English Muffins

Salmon-Sauced English Muffins

10oz. container Refrigerated Alfredo Pasta Sauce

10oz. frozen pkg. cut Asparagus, thawed

4oz. can Mushrooms, stems and pieces, drained

1 tsp.. Lemon Juice

¼ tsp.. dried Dill

6oz. can skinless, boneless Salmon, drained and flaked

1 T. dry Sherry

4 English Muffins, split and toasted

 

In medium saucepan, combine Alfredo pasta sauce, asparagus, mushrooms, lemon juice and dill.  Cook and stir over medium heat until bubbly and heated through.  Remove from heat; stir in salmon and sherry.    Spoon salmon mixture over English muffin halves and serve.

Salmon Confetti Chowder

Salmon Confetti Chowder

2 C. frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

2 T. minced seeded jalapeno pepper

1 T. butter or margarine

2 T. all-purpose flour

2 C. fat-free milk

1 C. fat-free half-and-half

2 C. refrigerated diced potatoes with onions

1 15-ounce can salmon, drained and flaked

1/4 C. snipped watercress

1/2 tsp. finely shredded lemon peel

1/2 tsp. salt

1/2 tsp. ground black pepper

 

In a large saucepan cook stir-fry vegetables and jalapeno pepper in hot butter or margarine for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened. Cook and stir 2 minutes more.  Stir in diced potatoes, salmon, watercress, shredded lemon peel, salt, and black pepper. Cook and stir until chowder is heated through. Makes 4 servings.

Spring Chicken Scaloppine

Spring Chicken Scaloppine

4 medium boneless skinless chicken breast halves

1/4 C. flour

1/4 tsp. salt

1/4 C. butter

1/2 C. dry white wine or chicken broth

1/4 C. sliced green onion

1/2 C. snipped fresh oregano or fresh thyme or fresh lemon thyme or fresh mint (you pick your favorites)

1/4 tsp. black pepper

1/8 tsp. salt

 

Place each piece of chicken between two pieces of plastic wrap pound lightly using the side of meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness, remove plastic wrap. In a shallow bowl combine flour, and 1/4 tsp. salt; coat chicken pieces with flour mixture; in a 12-inch skillet heat 2 T. of the butter over medium heat, add chicken and cook 6 to 8 minutes or until chicken is tender and no longer pink, turning once; Remove chicken from skillet, transfer to platter; cover and keep warm. Add wine and green onions to the skillet; cook and stir 1 minute, scraping up any browned bits in skillet, if necessary; Cook 1 minute more or until reduced to 1/3 C., remove from heat. Whisk in remaining 2 T. butter until melted; stir in 2 T. snipped fresh herbs, the black pepper, and the 1/8 tsp. salt (If using chicken broth omit the 1/8 tsp. salt). Pile the remaining herbs on chicken when serving.

Sweet Parsnip Spears

Sweet Parsnip Spears

5 parsnips (approx)

2 T. Oil

1 tsp. Thyme

1 tsp. Rosemary

1 T. Honey 

 

Peel and cut parsnips into spears.  Toss with oil, spices and honey.  Roast in 350 degree oven until tender and gooey.

Quick Honey-Garlic Pot Roast

Quick Honey-Garlic Pot Roast

1 (17-ounce) package refrigerated cooked beef roast au jus (such as Hormel®)

2 T. honey

1 T. Worcestershire sauce

1 to 1 ½ tsp. bottled, roasted minced garlic

¼ tsp. black pepper

2 cups peeled baby carrots, halved length-wise

12 ounces tiny new potatoes, halved

1 medium red onion, cut into thin wedges

 

Remove meat from package, placing juices in a medium bowl. To the juices combine honey, Worcestershire sauce, garlic and pepper. Place meat in a large nonstick skillet. Arrange carrots, potatoes, and onion around meat. Pour sauce over meat and vegetables. Bring mixture to a boil, then reduce heat. Cover and simmer 20-25 minutes or until vegetables are tender and meat is heated through.

Sweet Pepper Pinwheels with Olive Salad

Sweet Pepper Pinwheels with Olive Salad

10 large green olives, pitted and coarsely chopped

20 Kalamata olives or other brine-cured black olives, pitted and coarsely chopped

1 tender celery stalk from the heart of the bunch, trimmed and minced

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Freshly ground pepper

 

4 large, smooth red bell peppers

Juice of 1 lemon 

4 cloves garlic, crushed

1/3 cup chopped fresh basil

8 thin slices Black Forest ham

8 thin slices provolone cheese

Extra-virgin olive oil for drizzling

lemon wedges

 

FOR THE OLIVE SALAD: In a bowl, combine the green olives, Kalamata or other black olives, celery, parsley, garlic, olive oil, vinegar and pepper to taste. Toss to mix well. Cover and refrigerate for at least 2 hours or for up to 24 hours to blend the flavors. FOR THE PEPPER PINWHEELS: Preheat a broilers grill, or preheat an oven to 450 degrees F. Arrange the peppers on a baking sheet and place in the broiler or oven. Broil, grill, or bake, turning with tongs as necessary, until the skin is charred and blistered on all sides. Alternatively, one at a time, using tongs or a fork, hold the peppers over a gas flame until charred and blistered. Immediately place the peppers in a bowl and cover tightly with plastic wrap. Let steam until cool, about 15 minutes. Using your fingers, peel off the charred skin, then pull out and discard the stem and seeds. Cut each pepper in half and trim away any tough white ribs. Trim each half into a neat rectangle for easy rolling. Gather together all of the trimmings, mince them and add to the olive salad. Place the peppers in a bowl, sprinkle with the lemon juice and mix with the garlic cloves, basil and salt and pepper to taste. Cover and let marinate at room temperature for 1-2 hours. Discard the garlic cloves from the pepper mixture. Lay each pepper piece, smooth side down, on a work surface. Trim the ham and provolone slices into shapes similar to the pepper pieces. Lay a slice of ham atop each pepper piece and top with a slice of provolone. Starting from a short end, roll up each pepper stack tightly. Cover and refrigerate until ready to serve. Just before serving, using a sharp knife, cut each roll crosswise into 4 pinwheels. Arrange the pinwheels on a platter or on individual plates and drizzle with a little olive oil. Garnish with spoonfuls of the olive salad and lemon wedges. Serve immediately.

Roasted Chicken Sausages with Red Peppers

Roasted Chicken Sausages with Red Peppers

8 chicken sausages

10 fresh thyme sprigs

2 tablespoons extra-virgin olive oil

1 large red (Spanish) onion, cut in half through the stem end and thinly sliced 

3 cloves garlic, minced

4 red bell peppers, seeded, deribbed and cut lengthwise into strips 1/4 inch wide

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

salt and freshly ground pepper

 

Preheat an oven to 450 degrees F. Arrange the sausages in a roasting pan just large enough to hold them in a single layer. Tuck the thyme sprigs around them. Pour in water to a depth of 1/2 inch. Roast, turning the sausages once or twice, until the water has completely evaporated and the sausages are nicely browned, 10-15 minutes. While the sausages are cooking, in a frying pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until limp, 5-6 minutes. Add the garlic and sauté for 1 minute longer. Stir in the bell peppers and sauté, stirring occasionally, until the peppers just begin to soften, about 10 minutes. Remove from the heat and set aside. When the sausages have browned, add the bell pepper mixture to the roasting pan along with the parsley and salt and pepper to taste. Return the roasting pan to the oven and continue to roast until the sausages are a deep golden brown and the vegetables are golden, about 15 minutes longer. Transfer to a warmed platter and serve immediately.

Fresh Pasta

Fresh Pasta

Fresh pasta can be flavored with garlic or herbs. For garlic pasta, add one minced large garlic clove to the eggs and salt before incorporating with the flour. For thyme pasta, mix two heaping teaspoons of fresh thyme leaves into the flour before you make the well. This recipe for fresh pasta will make enough for 4 to 6 servings.

 

2 1/2 cups all-purpose flour

3 large eggs

Generous pinch of sea salt

 

MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours. KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks. FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long. Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets.

 

Swiss Chard Lasagna with Fresh Tomato-Basil Sauce

Swiss Chard Lasagna with Fresh Tomato-Basil Sauce

1 recipe Fresh Pasta

For Filling:

1 pound swiss chard, trimmed, rinsed, coarsely chopped

3 garlic cloves

3 tablespoons extra-virgin olive oil

1 tablespoon water

3 cups ricotta cheese

2 large eggs

3 1/2 cups Fresh Tomato-Basil Sauce

5 1/2 ounces Parmigiano Reggiano, finely grated

 

Follow method for making Fresh Pasta and forming pasta sheets. Cut pasta into 5×15-inch sheets and let dry just slightly, about 10 minutes. Fill large bowl with cold water. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 1 1/2 minutes. Using pasta insert, transfer pasta from boiling water to cold water. Drain. Shake excess water from pasta and lay pasta atop clean dry kitchen towels.  FOR FILLING: Place Swiss chard in large pot over medium heat. Cover and cook until chard wilts but is crisp-tender, stirring occasionally, about 10 minutes. Remove from heat; drain any excess liquid. Transfer chard to large bowl. Season lightly with salt. Set aside. Meanwhile, combine garlic, 1 tablespoon olive oil and 1 tablespoon water in small saucepan and bring to boil. Cook over medium heat until garlic is tender and water has evaporated, about 4 minutes. Remove from heat. Mix ricotta cheese and garlic mixture into cooked chard in large bowl. Season to taste with salt and pepper. Mix in eggs. TO ASSEMBLE LASAGNA: Position rack in center of oven and preheat to 400 degrees F. Line bottom and sides of 15-by-10-inch baking dish with pasta sheets, overlapping sheets slightly. Spread 1/3 cup ricotta mixture over pasta sheets. Spoon generous 1/2 cup Fresh Tomato-Basil Sauce evenly over ricotta mixture. Sprinkle with generous 1/4 cup Parmigiano. Repeat layering 3 times. Cover with pasta sheets. Spoon remaining tomato sauce over, and sprinkle with remaining Parmigiano. Drizzle remaining 2 tablespoons olive oil atop lasagna. Bake lasagna uncovered until top is deep golden and sauce bubbles, about 45 minutes. Remove from oven; cool slightly before serving.

Tomato-Basil Sauce

Tomato-Basil Sauce

This flavorful, yet basic, sauce embodies the simple, rustic elegance of classic Italian cooking at its best. It is used in a wide range of Italian dishes, including soups, pastas, baked dishes, risotto and, of course, pizzas, to which it adds a deeper, more fully developed flavor than the uncooked tomato sauce at left. If you find that your tomatoes lack a good balance of sweetness and acidity, add a few pinches of sugar to bring out their natural sweetness.

 

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

12 plum (Roma) tomatoes, peeled, seeded and chopped, or 1 can (28 oz) plum (Roma) tomatoes, chopped, with their juices 

8 large fresh basil leaves, coarsely chopped

Salt and freshly ground pepper

 

In a large frying pan over medium heat, warm the oil. Add the garlic and sauté for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes.  Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15 to 20 minutes. Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 days.

Grilled Mozzarella in Grape Leaves

Grilled Mozzarella in Grape Leaves

3 balls fresh mozzarella, 1/2 lb each, drained

1 jar grape leaves

salt and freshly ground pepper

vegetable oil for grilling

Tomato-basil sauce, warmed

lemon wedges

Soak enough raffia or kitchen string (4 yards) or enough wooden toothpicks (20-25) to secure each mozzarella slice in a grape leaf for at least 30 minutes, then drain. Prepare a fire in a charcoal grill or preheat a ridged stove-top griddle until it is very hot. Meanwhile, cut the mozzarella into slices 1/2 inch thick. Lay them on paper towels to drain briefly. Remove the grape leaves from the jar, leaving the brine in the jar so any unused grape leaves can be returned to it. Rinse the leaves under running cold water and drain well. Using a small, sharp knife, trim away any long or tough stems from the leaves. Place 1 large leaf (or 2 overlapping smaller ones), shiny side down, on a work surface. Place 1 mozzarella slice in the center of the leaf and sprinkle to taste with salt and pepper. Bring up the sides of the leaf and wrap them around the cheese slice to enclose it completely. Tie the packets with raffia or kitchen string or secure with a toothpick. Repeat the process until all the mozzarella slices are wrapped. Brush some vegetable oil onto the rack of the grill or the surface of the griddle. Place the mozzarella packets on the grill rack about 6 inches above the fire or on the griddle and cook, turning once, until there are grill marks on the outside and the cheese has softened, 3-5 minutes total on a charcoal grill or about 5 minutes on a stove-top griddle. As soon as the cheese packets are softened and well marked from the grill, spoon some of the tomato-basil sauce onto a warmed platter or individual plates. Place the hot packets atop the sauce and garnish with the lemon wedges. Serve immediately.

Vanilla Ice Cream with Strawberries and Balsamic Vinegar

Vanilla Ice Cream with Strawberries and Balsamic Vinegar

1 pint vanilla ice cream

2 1/2 cups strawberries, stems removed, halved lengthwise

1/4 cup balsamic vinegar, or to taste

1 tablespoon sugar

Coarsely ground pepper

 

Remove the ice cream from the freezer and let stand at room temperature until it is soft enough to stir into the strawberries, 10-15 minutes, depending upon on how cold the freezer is. Meanwhile, in a bowl large enough to accommodate the ice cream eventually, stir together the strawberries, 1/4 cup balsamic vinegar, sugar and pepper to taste. The vinegar and sugar will mix with the berries’ natural juices to create a saucelike consistency. Taste and add more vinegar if needed. When the ice cream is soft enough, add it to the berry mixture. Immediately stir together until the berries and ice cream are evenly distributed. Spoon into tall wine glasses and serve at once.

Genovese Pesto

Genovese Pesto

Few sauces represent a season as perfectly as this summer sauce from Liguria. The distinct flavors of basil and garlic, mellowed with Italian Parmesan, give it a versatility matched by few other sauces. It can be used for pasta and pizza, spread on crostini and panini, even used as a marinade for roasted meats. Vary the amount of olive oil according to your own preferences: use less for a light, fluffy texture and more for a denser, heavier and more flavorful sauce.

1/4 cup pine nuts or walnuts

2 cups firmly packed fresh basil leaves

4-6 cloves garlic

1/2-1 cup extra-virgin olive oil

1/4 cup freshly grated Italian Parmesan cheese

1/4 cup freshly grated Italian pecorino romano cheese 

Preheat an oven to 350 degrees F.  Spread the nuts in a single layer on a baking sheet. Place in the oven until lightly toasted and fragrant, about 8 minutes. Remove from the heat and let cool. In a food processor fitted with the metal blade or in a blender, combine the basil and garlic and pulse until finely chopped, scraping down the sides of the bowl as necessary. With the motor running, add 1/2 cup of the olive oil in a slow, steady stream. Scatter the cheeses over the top, then pulse until the cheeses are absorbed. Again with the motor running, slowly add the remaining oil and process until creamy. Season to taste with salt and pepper, add the nuts and pulse just until the nuts are coarsely chopped. Use immediately, or pour into a container and top with a thin layer of olive oil. Cover tightly and refrigerate for up to 4 days.

Grilled Eggplant and Goat Cheese Spirals

Grilled Eggplant and Goat Cheese Spirals

No antipasti selection would be complete without one or two eggplant dishes. Here, the eggplant is grilled, then marinated with herbs and combined with the mellow sharpness of fresh goat cheese.

 

1 eggplant

Olive oil for brushing

1/3 cup chopped fresh chives

3 cloves garlic, minced

Balsamic vinegar for sprinkling

Leaves from 12 fresh thyme sprigs, finely chopped, or 1 tablespoon dried thyme, crumbled

1 log fresh goat cheese, at room temperature 

 

Cut off and discard a thin slice from the stem and blossom ends of the eggplant. Cut the eggplant lengthwise into slices 1/4 inch thick. Lay the slices on a double thickness of paper towels and sprinkle generously with salt. Let stand until beads of water appear on the surface, about 20 minutes. Rinse with cold running water to remove the salt and bitter juices, then pat dry with additional paper towels. Prepare a fire in a charcoal grill, or preheat a ridged stove-top griddle until it is very hot. Brush the eggplant slices lightly on one side with olive oil, then place them on the grill in a single layer, oiled sides down. Brush the tops with additional oil and grill until the eggplant begins to soften and the grill marks are clearly visible, then turn and continue grilling until soft but not too deeply browned, about 4 minutes total. As the eggplant slices are done, use tongs to transfer them to a large platter. Arrange half of the slices in a single layer on another platter and sprinkle with salt and freshly ground pepper to taste. Scatter half each of the chives and garlic evenly over the slices and sprinkle with a little balsamic vinegar. Sprinkle all the thyme evenly over the top. Top with the remaining eggplant slices, again in a single layer, and scatter the remaining chives and garlic over the top. Sprinkle with a little more vinegar. Let stand in a cool place for at least 2 hours, or cover and refrigerate for up to 3 days. When ready to serve, carefully spread each eggplant slice with an equal amount of the goat cheese and roll up into a tight spiral. Secure with a toothpick, if desired. Serve at room temperature.

Wild Mushroom Soup

Wild Mushroom Soup

1/3 cup pine nuts

1/2 cup extra-virgin olive oil

1 large yellow onion, finely chopped 

3 cloves garlic, minced

10 plum tomatoes, chopped

1 pound fresh shiitake mushrooms, stems removed, sliced

1/2 pound fresh cremini or white mushrooms, stems removed, sliced 

6 cups water

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Salt and freshly ground pepper

 

Preheat an oven to 350 degrees F. Spread the pine nuts on a baking sheet and toast until golden and fragrant, 5-8 minutes. Remove from the oven and let cool. In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until soft and golden, about 5 minutes. Add the garlic, tomatoes and mushrooms and raise the heat to high. Sauté, stirring often, just until the mushrooms begin to release their liquid, about 7 minutes. Add the water and herbs and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until all the vegetables are tender and the flavors are blended, 25-30 minutes. Season to taste with salt and pepper. Ladle into warmed shallow soup bowls, scatter the pine nuts evenly over the tops and serve immediately.

Baklava

Baklava

Both the Greeks and the Turks lay claim to this masterpiece of the Middle Eastern sweets repertoire. Baklava can be made with walnuts, almonds, hazelnuts (filberts) or pistachios or a combination of walnuts and almonds. Sticky honey syrups are never used by Greek and Turkish bakers; instead, they prepare a simple sugar syrup flavored with lemon juice and zest.

 

4 cups almonds, walnuts or equal parts almonds and walnuts, coarsely chopped

3/4 cup sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1/2 lb clarified unsalted butter, melted

1 lb filo dough, thawed in the refrigerator if frozen

For the Lemon Syrup:

2 cups water

2 cups sugar

2 lemon zest strips, each 3 inches long

2 tablespoons fresh lemon juice

 

Preheat an oven to 350 degrees F. In a bowl, combine the nuts, sugar, cinnamon and cloves. Lightly brush a 13-by-9-by-2-inch baking pan with some of the melted butter. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared pan and brush it lightly with butter. Working with 1 sheet at a time, top with half of the remaining filo sheets (10-12 sheets), brushing each sheet with butter after it is placed in the pan. Spread the nut mixture evenly over the stacked filo sheets. Then top with the remaining filo sheets, again brushing each sheet lightly with butter, including the top sheet. Cover and refrigerate for about 30 minutes so the butter will set. (This step makes the baklava easier to cut.) Using a sharp knife, cut the baklava all the way through into diamond shapes, forming about 36 pieces in all. Bake until golden, 35-40 minutes. FOR THE SYRUP: In a deep saucepan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15 minutes. Remove the lemon zest and discard. Stir in the lemon juice.  When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry. Let stand for 30 minutes to cool slightly, then recut the diamonds. Serve warm or at room temperature. Store leftover pieces covered at room temperature.

Figs Stuffed with Gorgonzola

Figs Stuffed with Gorgonzola

16 dried Mission figs (about 8 ounces)

1/2 cup port

1 tablespoon balsamic vinegar

1/4 cup crumbled gorgonzola cheese (2 ounces)

1/4 cup reduced-fat cream cheese, softened (2 ounces)

1 teaspoon chopped fresh rosemary

2 ounces sliced prosciutto, trimmed of fat

Coarsely ground pepper to taste

 

Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished. Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle. Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut prosciutto into 1/4-inch-wide ribbons. Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.

Cappuccino Ice

Cappuccino Ice

2 1/2 cups hot brewed espresso or brewed French- or Italian-roast coffee

5-6 tablespoons sugar

1/2 cup half and half or milk

Unsweetened whipped cream

Chocolate shavings

 

In a 2 1/2-quart stainless-steel bowl, combine the hot espresso or coffee and 5 tablespoons sugar and stir until the sugar is completely dissolved. Add the half-and-half or milk and mix well. Taste and add the remaining 1 tablespoon sugar if desired. Refrigerate until cold, then place, uncovered, in the freezer. When ice crystals have started to form around the edges, after 30-40 minutes, whisk the mixture vigorously to blend in the crystals. Return the bowl to the freezer and whisk again every 20-30 minutes until the mixture is a mass of coarse ice crystals yet still soft enough to spoon, 2-3 hours total. (If you forget the granita in the freezer and it hardens too much, let stand at room temperature for a few minutes, then whisk it to the correct consistency.) TO SERVE: Divide the ice among small serving bowls. Top each serving with a dollop of whipped cream and some chocolate shavings.

Uncooked Tomato Sauce

Uncooked Tomato Sauce

This simple sauce is the traditional topping on a Neapolitan pizza and suits a wide range of pizza preparations. It is light on the palate and fulfills its role as an undernote to pizza, allowing the additional toppings to stand out. If you are using canned tomatoes, look for the sweetest ones you can find. Taste them out of the can and, if they are a bit too acidic, add a pinch of sugar.

 

8 ripe plum (Roma) tomatoes or 1 can (16 oz) plum (Roma) tomatoes with their juices 

1 tablespoon extra-virgin olive oil

salt and freshly ground pepper

 

Fit a food mill with the coarse or medium blade and place over a small mixing bowl. Pass the tomatoes through the mill into the bowl. Alternatively, use a food processor: Peel the fresh tomatoes, if using. Place the fresh or canned tomatoes in a food processor fitted with the metal blade and pulse to form a coarse purée. Add the olive oil and season to taste with salt and pepper. Use immediately, or transfer to a tightly covered container and refrigerate for up to 2 days. Makes about 1 1/2 cups, enough for six 9-inch pizzas

Shrimp Toast

Shrimp Toast

4 slices white bread

8 oz. cooked peeled shrimp

1 T. soy sauce

2 garlic cloves, crushed

1 tsp. sesame oil

1 large egg

1 T. sesame seeds, toasted

 Oil, for frying

 

Remove crusts from the bread. Using a food processor, blend shrimp, soy sauce, garlic, sesame oil and egg until a smooth paste has formed. Spread paste evenly on top of bread. Sprinkle bread with sesame seeds and press them into spread. Cut bread from corner to corner twice, to form small triangles. Heat oil in wok and fry toasts, sesame side up, for 4 to 5 min, until golden. WARNING: WATCH THEM CAREFULLY. THEY MAY TAKE CONSIDERABLY LESS THAN 4 MIN TO BECOME GOLDEN. Drain toasts thoroughly. Serve with sweet and sour sauce.

Shrimp Pizza with Radicchio and Fontina

Shrimp Pizza with Radicchio and Fontina

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6 cloves garlic

olive oil, to cover

6 large shrimp, peeled, deveined and halved lengthwise

1 tablespoon extra-virgin olive oil, plus olive oil for drizzling

salt and coarsely ground pepper

1/2 recipe Neapolitan pizza dough, completed through the second rising

1/4 head radicchio, core removed and coarsely chopped

1 1/2 tablespoons finely shredded fresh basil

4-5 oz fontina cheese, sliced

Neapolitan Pizza Dough 

 

FOR GARLIC: Peel the garlic but leave the cloves whole. In a small, heavy saucepan over medium-low heat, combine the garlic cloves with just enough olive oil to cover. Bring to a gentle simmer and cook the garlic until it is covered with golden dots, about 15 minutes. Watch carefully, as the garlic burns easily. Remove from the heat, let cool and then drain off the oil. Set the garlic aside. Reserve the oil for another use such as drizzling over grilled fish or vegetables. FOR PIZZA: Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F. In a small bowl, mix together the shrimp, 1 tablespoon extra-virgin olive oil, and salt and pepper to taste. Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center. Scatter the radicchio, garlic and basil over the dough. Top evenly with the cheese and, finally, with the shrimp. Season to taste with salt and pepper and drizzle with a little extra-virgin olive oil. Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles. Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Drizzle with additional extra-virgin olive oil, if desired, and serve at once.

Neapolitan Pizza Dough

Neapolitan Pizza Dough

A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If you prefer an extra-crisp super-thin crust, roll the dough into a round 11 inches (28 cm) in diameter rather than the 9 inches (23 cm) specified in the pizza recipes. Note that these directions make enough for 2 crusts. This pizza recipe calls for only half that amount. You can refrigerate the extra dough for up to 2 days or freeze for up to 1 month, or double the topping ingredients in the recipes and make 2 pizzas.

 

1 1/2 teaspoons active dry yeast

1/4 cup lukewarm water (105 degrees F)

1 1/2 tablespoons olive oil

1/2 cup cold water

1 2/3 cups unbleached all-purpose flour, plus flour for kneading

3/4 teaspoon salt

 

In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass. On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes. Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe. You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10 to 15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.