12 ounces baby spinach, washed and trimmed
1. Heat the oil over medium-low heat in a large heavy-bottomed soup pot.
2. Add the onion, carrots, and celery and saute for 5 to 6 minutes, stirring occasionally, until softened.
3. Add the chicken stock and wine and bring to a boil.
4. Add the reserved meatballs and cook for about 1 minute.
5. Add the pasta and cook for 6 to 8 minutes, until the pasta is tender.
6. Stir in the spinach until just wilted. Serve with extra grated Parmesan cheese.
Nonna's “Snack”
Roasted peppers (recipe below)
Assorted cold cuts (prosciutto, salamis, ham, cappicola)
Assorted cheeses (provolone, mozzarella, Colby, Cheddar)
Olives (green, black)
Jarred pickled cauliflower, or jarred “jardiniare”
Italian bread or rolls
1. Arrange the roasted peppers, meats, and cheeses on a platter.
2. Serve the olives and pickled vegetables in small bowls.
3. Serve with baskets of sliced bread or rolls.
Roasted Peppers
The best method for roasting peppers is on direct heat, either on an outdoor grill or on a burner of a gas stove indoors. (Note: If you have an electric stove, preheat the oven to 400 degrees F and place the peppers on a cookie sheet; put them in the oven and follow the remainder of the directions.)
1. Cook peppers (as many as fit on a grill or cookie sheet) until they are charred on all sides.
2. Remove from the heat source, then place them in a paper bag. Close the bag and let them steam for about 15 minutes.
3. Scrape the charred bits off the peppers. Then slice and remove the stem and seeds.
4. Cover the pepper slices with vegetable oil, salt, black pepper, and garlic salt to taste. Allow to marinate before serving. Best served cold.
Italian Wedding Cookies
Cookies:
1 teaspoon vanilla extract
12 eggs
1 cup sugar
Pinch of salt
1 cup shortening
Enough flour to make pliable dough
1. Preheat the oven to 350 degrees F. Grease cookie sheets.
2. In a large bowl, mix together all of the ingredients to make a soft, pliable dough. Don’t overmix or cookies will be tough.
3. Slice small portions of dough and roll to create a coil about the width of your finger and 12” long.
4. Cut each coil in thirds and tie each third into a knot. Place on cookie sheets.
5. Bake for 12 to 15 minutes, or until golden brown.
6. Cool before icing.
Icing:
1 pound confectioners’ sugar
1 teaspoon vanilla extract
Enough milk to make a medium-thick icing
Food colorings of choice (usually matching bridal colors)
1. In a medium bowl, mix all of the ingredients together.
2. Dip the cooled cookies one at a time into the icing to cover the tops.
3. Let dry in one layer.
4. When dry, layer the cookies between sheets of waxed paper in airtight containers. Makes about 5 dozen
Tiramisu
2 eggs, separated
3 1/2 tablespoons sugar
Grated peel of 1/2 lemon or lime
11 ounces mascarpone cheese
Pinch of salt
5 tablespoons rum
1 cup very strong coffee
1 package (6 ounces) ladyfingers (or an amount that fits a 9” x 9” baking dish)
Cocoa powder
1. In a large bowl, whip the 2 egg yolks together with the sugar until creamy.
2. Add the lemon peel. Stir in the mascarpone.
3. In a separate bowl, beat the egg whites with a pinch of salt until slightly creamy. Fold into the marscarpone mixture.
4. In a small bowl, mix the rum into the coffee.
5. To assemble: Place half the ladyfingers in one layer on the bottom of a 9” x 9” baking dish. Pour half of the rum mixture over the ladyfingers. Spread half of the mascarpone mixture over top.
6. Make a second layer of the remaining ladyfingers. Pour the remainder of the rum mixture over top. Spread the remainder of the mascarpone mixture.
7. Sift the cocoa over top to cover lightly.
8. Refrigerate for at least 1 or 2 hours before serving.
Hummus
2 cans (16 ounces each) chickpeas or garbanzo beans, reserving 1/2 cup liquid
Juice of 2 lemons
3 tablespoons tahini
4 cloves garlic, crushed
1 teaspoon salt
4 tablespoons olive oil
1. Heat the chickpeas in a saucepan over medium heat until just bubbly. Drain, but save the liquid.
2. Combine the chickpeas and the remaining ingredients in a blender or food processor. Add the reserved chickpea cooking liquid. Blend until smooth. (If more moisture is needed, add the reserved 1/2 cup liquid from the chickpea cans.)
3. Add more lemon juice or olive oil to taste.
Tabbouleh
3/4 cup bulgur wheat
2 cups cold water
2 cups parsley, finely chopped
1 cup chopped scallions
1/4 cup mint, finely chopped
2 medium tomatoes, seeded and diced
1/4 cup olive oil
Juice of 1 lemon
1 to 2 teaspoons salt
Freshly ground black pepper to taste
1. Place the bulgur wheat in a small bowl and cover with the water. Let soak for about 1 hour. Drain excess water from the wheat.
2. In a large bowl, combine the wheat, parsley, scallions, mint, and tomatoes.
3. Add the oil, lemon juice, salt, and pepper and stir.
4. Chill and serve. Adjust the lemon juice and oil to taste.
Baba Ghanoush
1 medium to large eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
Salt to taste
1 1/2 tablespoons olive oil
1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
2. Place the eggplant on the baking sheet and poke holes all over the skin with a fork. Roast for 30 to 40 minutes, turning occasionally, until soft. Remove from the oven and cool.
3. Peel the skin off the eggplant, cut into cubes, and place in a food processor.
4. Add the lemon juice, tahini, sesame seeds, and garlic. Add the salt and oil and process until smooth. Refrigerate before serving.
Ribs
3/4 cup light or dark brown sugar
1 teaspoon hickory-smoked sea salt
1 tablespoon paprika
1 tablespoon garlic powder
3 1/2 to 4 pounds meaty pork ribs (peel off membrane covering the bony side)
2 cups Barbecue Sauce (recipe to follow)
1. Preheat the oven to 300 degrees F. Line a baking pan with foil, allowing enough extra foil to extend over the sides of the pan.
2. Mix the sugar, salt, paprika, and garlic powder in a small bowl to make the rub.
3. Apply the rub liberally on all sides of the ribs.
4. Place the ribs in the baking pan, bringing the foil over the ribs to form a packet.
5. Bake for 2 to 2 1/2 hours, or until the meat begins to shrink from the bones.
6. Remove the pan from the oven. Change the oven setting from Bake to Broil.
7. Cut the ribs into serving portions and place on a broiler pan.
8. Brush the sauce on the ribs. Broil for 2 minutes, or until the sauce bubbles.
9. Turn the ribs, brush with the sauce, and broil for another 2 minutes.
Barbecue Sauce
2 cups ketchup
1 cup apple juice
2 tablespoons Worcestershire sauce
2 tablespoons heavy molasses
2 tablespoons cider vinegar
2 tablespoons dark brown
sugar
2 tablespoons mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1. Combine all the ingredients in a saucepan over high heat. Bring to a boil.
2. Reduce the heat to low and simmer, stirring occasionally, for 35 minutes, or until the sauce thickens.
Corn Bread
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 egg
1 cup milk
1. Preheat the oven to 425 degrees F. Grease an 8” x 8” pan.
2. In a large bowl, mix all the ingredients with an electric mixer for 20 seconds on low. Beat on medium-high for 1 minute.
3. Pour into the pan. Bake for 20 to 25 minutes, or until a toothpick comes out dry when inserted.
Best-ever Pie Crust
3 cups flour
1 teaspoon salt
1 cup shortening
1 egg, beaten
1/3 cup cold water
1 teaspoon vinegar
1. In a large bowl, mix together the flour and salt.
2. Cut the shortening into the flour mixture.
3. In a small bowl, mix the egg, water, and vinegar.
4. Add the egg mixture to the flour mixture and knead lightly until the dough forms. Makes 2 double crusts.
Butterscotch Pie
(in the style of “Mammaw” Boor, Buckhannon, West Virginia)
Piecrust for 1 9” pie (use Best-Ever Piecrust or another recipe)
Filling:
1 cup brown sugar
4 heaping tablespoons all-purpose flour
2 egg yolks, lightly beaten
2 cups milk
1 teaspoon vanilla extract
2 tablespoons butter
Meringue:
2 large egg whites at room temperature
1/8 teaspoon cream of tartar
1/4 cup superfine sugar
1/4 teaspoon vanilla extract
1/8 teaspoon vinegar
1. Preheat the oven to 350 degrees F.
2. Line a 9” pie pan with the piecrust. Trim the pastry to 1/2” beyond the edge of the plate and flute the edges.
3. Line the crust-filled pie pan with aluminum foil and fill with dried beans.
4. Bake for 15 minutes.
5. Remove the foil and beans and bake for 10 minutes more.
6. For the filling: In a double boiler over medium heat, whisk together the brown sugar, flour, egg yolks, milk, vanilla, and butter until smooth.
7. Cook over medium heat until thickened. Remove from the heat and pour into the prebaked pie shell.
8. For the meringue: In a clean glass or metal bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and beat until soft but definite peaks form.
9. Very gradually, beat in the sugar. Beat on high speed until the peaks are stiff and glossy, but not dry.
10. Add vanilla and vinegar.
11. Immediately spread the meringue over the hot pie filling, all the way to the edge of the pie.
12. Bake for about 20 minutes, or until the meringue has browned.
13. Chill completely before serving.
Vindaloo
(reprinted with permission from Curries without Worries: An Introduction to Indian Cuisine by Sudha Koul [New York: Warner Books, 1993])
1/2 pound boneless pork, beef, or lamb cut into 2”x2”x1”pieces
6 tablespoons vinegar
2 large onions, sliced
2 tablespoons chopped fresh ginger
6 cloves garlic, chopped
1 cup chopped fresh coriander
4 dry hot peppers
1 tablespoon whole cumin seeds
2” cinnamon stick, coarsely crushed
6 tablespoons oil
1 tablespoon ground turmeric
1 teaspoon freshly ground black pepper
3 hot green peppers
Salt to taste
1 teaspoon sugar
1/2 teaspoon ground cloves
2 cups water
1. Marinate the meat in 2 tablespoons of the vinegar for 4 hours in the refrigerator.
2. Blend the onions, ginger, garlic, coriander, hot peppers, cumin, and cinnamon with the remaining 4 tablespoons vinegar to make a paste. You may have to add a tablespoon or two of water to facilitate the blending.
3. When ready to cook, heat the oil in a 6-quart saucepan on high heat. Add the puree, and reduce heat to medium-high. Fry briskly for a couple of minutes.
4. Add the turmeric, black pepper, meat, and marinade. Fry well for 10 minutes, taking care not to burn the meat. Stir briskly and constantly.
5. Add the green peppers, salt, sugar, cloves, and water. Stir, cover, reduce heat to medium, and cook for about 45 minutes, until the gravy thickens and the meat is completely tender. Serve hot.
Everyday Dal
(reprinted with permission from Curries without Worries: An Introduction to Indian Cuisine by Sudha Koul [New York: Warner Books, 1993])
1 cup lentils
6 cups water
Salt to taste
3 ripe medium tomatoes, chopped
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons finely chopped ginger
4 tablespoons ghee (see recipe below)
1 teaspoon ground turmeric
1 teaspoon whole cumin seeds
2 dry red hot peppers
1/2 cup chopped fresh coriander
1. In a large pot, bring all the ingredients, except the fresh coriander, to a boil on high heat. Reduce heat to low and cook until the dal is tender. This should take 20 to 30 minutes, depending on which type of lentils you use.
2. When the dal is done, sprinkle the coriander on top, stir, and serve hot.
Ghee
You can purchase prepared ghee or make it as follows:
Melt and simmer 1 pound of unsalted butter in a very heavy saucepan at the lowest possible heat until a clear, yellowish liquid forms on top and almost all the sediment from the butter has settled at the bottom. This should take about 15 minutes. Cool to room temperature.
Strain, and pour into a jar that can be covered tightly. Any foam floating on the top can be removed by straining. The main point is that when a clear yellowish liquid is formed from the butter, and some sediment has settled at the bottom, the ghee is ready. Any further simmering may cause the ghee to burn and turn into a brown liquid, which is not what you want. Can be kept for many months.
Green Beans Curry
(reprinted with permission from Curries without Worries: An Introduction to Indian Cuisine by Sudha Koul [New York: Warner Books, 1993])
1 pound fresh green beans, cut into 1” pieces
Salt to taste
1/2 cup water
2 tablespoons oil
1/2 tablespoon mustard seeds
A few curry leaves
1/2 tablespoon grated fresh ginger
1 small onion, finely chopped
1/2 cup grated fresh coconut
1. Bring the beans, salt, and water to a boil in a medium saucepan on high heat. Cover, lower heat to medium, and cook for 10 minutes. Drain off the water and set the beans aside.
2. In a 4-quart saucepan, heat the oil on high. Add the mustard seeds, curry leaves, ginger, and onion. Fry for a couple of minutes. Add the beans and stir-fry for a minute. Add the grated coconut, stir, and remove from the heat. Serve hot.
Primanti-style Sandwich
Primanti
(This is in the style of the Primanti Bros. Restaurants of Pittsburgh, Pennsylvania, and is only an approximation. To truly enjoy an authentic Primanti’s sandwich, visit one of the Primanti Bros. restaurants in the Steel City. Double Yoi!)
1 loaf good Italian bread, cut into wide slices
Cold cuts of choice (Genoa salami, cappicola, ham, etc.) or cooked Ital
ian sausage or roast beef
Provolone cheese
Cooked french fries (hand-cut preferred, but frozen will do in a pinch)
Coleslaw (sweet and sour, not mayo based; see recipe below)
Tomato slices
Assemble on the bread in this order: meat, cheese, fries, slaw, and tomatoes.
Coleslaw
1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds (not celery salt)
2 tablespoons vegetable oil
1/4 cup distilled white vinegar (not cider vinegar)
1 large bag cabbage slaw mix
In a large bowl, add all the ingredients except the cabbage mix. Stir well to combine, then stir in the cabbage mix.
About the Author
Barbara Oliverio is the daughter of Italian immigrants and grew up with a love of books and a passion for learning. She lives in suburban Denver where she and her husband enjoy good food, travel, music, and disputing pro football (Go Steelers!). She has been a teacher, journalist and marketer, and writes for everything from periodicals to the web. This is her first novel.
Love on the Back Burner Page 24
