CRISTINA FERRARE’S
BIG BOWL
of LOVE
Delight Family and Friends with More than 150 Simple, Fabulous Recipes
CRISTINA FERRARE
PHOTOGRAPHS BY
TODD PORTER AND DIANE CU
STERLING and the distinctive Sterling logo
are registered trademarks of Sterling Publishing Co., Inc.
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Published by Sterling Publishing Co., Inc.
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© 2011 by Cristina Ferrare
All rights reserved
Sterling ISBN13: 978-1-4027-8883-3
Book Design: Anna Christian
Food Stylists: Diane Cu and Cristina Ferrare
For information about custom editions, special sales, premium and corporate purchases, please contact Sterling Special Sales Department at 800-805-5489 or [email protected].
To my sister, Diana Magaldi
CONTENTS
Introduction
Appetizers
Salads
Soups
Pasta and Risotto
Chicken
Beef and Lamb
Fish
Vegetables
Desserts
Dressings, Sauces, and Salsas
Pantry and Staple Items
Acknowledgments
INTRODUCTION
The first publication of Cristina Ferrare’s Family Entertaining was in the fall of 1998. Since then it has become the little cookbook that kept right on cooking! To this day people come up to me almost daily to tell me how much they enjoy preparing recipes from that book. It seems everyone can identify with the family stories and in turn tell me stories of their own families and traditions. I love it when that happens, and it makes me happy to hear that they appreciate how easy the recipes are to follow.
Food, how we shop for it, and new attitudes toward preparation and concepts have changed dramatically over the past ten years. The popularity of the Food Channel, Martha Stewart, and cooking shows in general make cooking a natural and fun thing to do—not to mention the satisfaction you get from preparing and serving home-cooked meals to your family and friends. It’s like serving a big bowl of love.
There are numerous ways to prepare delicious, nutritious, thoughtful meals. And by thoughtful meals, I mean meals that don’t intimidate, that are easy and fun to prepare, that are flavorful, exciting, and good for the soul, and that you can stretch!
Stretching the food for the meals I prepare is something I grew up with. My grandmother never threw anything away. She kept reinventing new dishes with leftovers and shopped for groceries in a way that always allowed for more meals out of the simplest ingredients. I followed her example and gave it a new twist.
I have been doing this for years. For example, out of one 5-pound chuck roast I can make three whole meals! I will show you many more ideas and demonstrate how to do exactly that with more beef, poultry, vegetables, and pastas.
I can also say, without hesitation, that in a pinch you will always have a meal that is sure to please if you keep staple items in your kitchen at all times. Even if you’re too tired to go to the grocery store, you will always be able to prepare a great meal if you keep your staples on hand. I will share them with you.
Don’t be intimidated by trying to prepare a great meal because you think you don’t have enough time, it’s too complicated or too costly, or it has too many calories. The recipes in this book are well thought out, keeping in mind that what matters is not what you eat (because I firmly believe you should never deprive yourself) but what you choose to eat and how much you eat at one time.
There is a balanced way to enjoy all the foods you love, and there are a lot of wonderful foods to choose from for happy, healthy, and at times indulgent ways of enjoying your meals! I will show you how to be able eat it all, guilt free.
Because we are all so busy, including our children, the most important thing we can do for ourselves, our families, and our friends is to use our time wisely. Connecting with one another over a meal is a great neutralizer and brings family and friends together so we can appreciate the greatest gift of all, one another.
My daughters Alexandra and Arianna have the same passion for the kitchen that I do. I am thrilled that they understand the importance of family and traditions and that they express it through their love of cooking. It’s interesting to me that they have two different points of view, not on the traditions but on different approaches in preparing the same dishes that I do. It certainly leads to very interesting dynamics in the kitchen. It does get a little heated when we’re all in there at the same time, and I don’t mean heat from the stove. It’s my turn now to sit back, hold my tongue, and not try to be right all the time. Just as I had changed my mother’s and grandmother’s recipes, my girls are doing the same to me. I have to admit that their remixes of the family recipes are well thought out and really, really delicious. For instance, our family Easter Sunday dinners have been pretty much the same since I was small. We always have roasted leg of lamb. My girls decided that they don’t like leg of lamb anymore and instead came up with their own idea of lamb on Easter. Alex grills up baby lamb chops with a lemon salsa verde, and Arianna prepares gyros in grilled pitas with an outstanding tzatziki sauce. I have to admit, both those recipes are huge hits!
I love cooking with my daughters. It’s a great bonding experience; we have a good time, and we enjoy the anticipation of “family,” be it close relatives or good friends, coming to our home to share a meal.
I hope you enjoy the suggestions in this book; they represent years of experimentation to come up with ways to take the “I can’t make that; it looks too hard” aspect out of preparing meals. My recipes won’t intimidate, they’re superdelicious, and they look pretty professional to boot! I’ll share with you some secrets on how to give a “top chef” look to your dishes.
Every recipe in this book was created with the love and passion I have for cooking, my family, and my friends. Enjoy!
Love,
APPETIZERS
When I was a little girl, there was nothing I loved more than to sit down with family and friends and watch everyone take such delight in being together and enjoying a meal. The sounds of music in the background, clinking silver and dinnerware, and squealing children (that would be me) were so uplifting you could literally feel the love. The grown-ups enjoyed their wine while the kids sipped lemonade (no soda in our house). The great thing now, of course, is that I can enjoy great wine with my meals, just like my parents did.
Today the preparation of a meal, and its presentation and aroma, bring me back to those happy childhood memories, and it makes me happy to share my creations with my family and friends.
Whenever I serve appetizers to my guests, I serve at least two but not more than three different kinds—and I make sure not to pass out too many, so my guests won’t come to the table already full. I secretly call appetizers “appespoilers” because that is what happens when you pass out too many and your guests wolf them down too fast. Just pass out enough to take the edge off and to make them excited to sit down and enjoy the meal you have so lovingly prepared.
What I love about all of these appetizers is that you can make delicious meals from the leftovers. I share these tips with you throughout the book.
Taco Bites
Guacamole
Steak Bruschetta
Marinated Olives
Roasted Red Bell Peppers
Grilled Polenta Cakes
White Bean Puree on Grilled Sliced Baguette
Deviled Eggs
Spicy Tuna Tartare on Sliced
Cucumbers or Ruffled Chips
Hummus with Grilled Pita
Tzatziki with Grilled Pita
Marinated Artichokes
Artichoke Dip
Lamb Meatballs with Mint Tzatziki
Antipasto Platter
TACO BITES
15 SERVINGS
These tasty morsels are always the first to go. I have to be careful not to make too many because everyone fills up on them and then I flip out because no one is hungry for dinner!
This is a great holdover until halftime for Super Bowl Sunday or any game night!
Homemade tomato salsa (Tomato Salsa)
2 to 2 ½ cups Guacamole (Guacamole)
1 tablespoon canola oil
½ pound ground chuck
2 tablespoons taco seasoning
¼ cup water
1 package mini-filo shells (you can find them in the frozen food section)
½ cup sharp cheddar cheese, shredded small (I like to use the white cheddar, but yellow is fine too)
Leaves from 2 to 3 cilantro sprigs for garnish
Make the salsa. Place it in an airtight container and refrigerate.
Make the guacamole. Place the pit from the avocado in the guacamole to keep the guacamole from turning dark. Place the guacamole in an airtight container and refrigerate.
Heat a heavy skillet on medium-high heat. Add the oil and swirl it around the pan. Add the ground chuck, breaking the meat into really fine bits with a metal spatula. Brown until the beef starts to form a crust and most of the juices have evaporated.
Sprinkle 2 tablespoons of taco seasoning over the beef. Add water and cook until all the water has evaporated and the meat starts to sizzle. Keep breaking up the beef into the smallest pieces possible using the metal spatula.
Place a bowl underneath a mesh strainer and pour the beef into the strainer to strain out the excess oil. Discard the oil.
Heat the filo cups according to the package directions. Cool.
Place 1 teaspoon of the beef on the bottom of a filo cup. Spread a teaspoon of the guacamole over the beef as you would icing on a cupcake. Add 1 teaspoon of the shredded cheddar cheese, and top with a touch of the salsa. Add one small cilantro leaf on the top for garnish.
COOK’S NOTE: You can use ready-made salsa and guacamole, but I highly recommend that you take the extra time to prepare them fresh! You can even make them the day before to save time.
GUACAMOLE
4 TO 5 CUPS
We stayed with friends at their home in Acapulco for a week. The weather was steamy hot and the food was out of this world. Every night before dinner we would enjoy ice-cold slushy margaritas and the best guacamole I have ever had. Of course, I had to have the recipe and headed right into the kitchen to ask the cook. No one would give it up, not even my friend, which annoyed me to no end. So I had to resort to my secret weapon, my taste buds! I knew I would crack the case, figuring out exactly how it was made by taking the time to savor all the wonderful flavors and textures. Yes, I did it all by myself, and I have to say, I think it’s spot on. Incredible guacamole, smooth, creamy, and bursting with flavor.
The secret is to start with ripe avocados; make sure they’re cold. I use a potato masher and mash the heck out of the avocados until they are creamy with a bit of tiny avocado pieces still intact. A fork will do if you don’t have a potato masher—it’s just a little more work.
The cilantro and onion need to be chopped extremely fine, and fresh limes are a must. The recipe calls for more lime juice than I would normally use, but it really makes a difference in the taste. Warming up the tortilla chips in the oven is another must. When you dip that crunchy warm chip into the guacamole, it is a taste thrill. Bring on the shooters!
4 ripe avocados
½ medium white onion, finely chopped
½ cup cilantro, finely chopped
6 tablespoons fresh lime juice
1 ½ teaspoons kosher salt
2 jalapeños, 1 finely chopped, and 1 sliced thin, for garnish (optional)
1 lime, sliced thin, for garnish
Split the avocados along the sides and divide in half. Remove the pit, and scoop the avocado into a ceramic bowl. Mash with a potato masher (not a ricer) until smooth. Add the onion, cilantro, lime juice, salt, and chopped jalapeño, and continue to mash until the guacamole looks whipped and fluffy. Adjust the seasoning, adding more salt if necessary. Place an avocado pit in the middle of the guacamole to help keep it from turning dark. Garnish with sliced lime and jalapeño. Serve immediately with warm tortilla chips, or cover with plastic wrap and refrigerate until ready to serve. Refrigerate leftovers in an airtight container for up to 24 hours.
COOK’S NOTE: To warm the tortilla chips, place them on a baking sheet in the oven at 400°F for 5 to 6 minutes. Serve immediately.
STEAK BRUSCHETTA
16 SERVINGS
I love these appetizers; the beef is tender and flavorful. The garlic- and olive oil–infused red bell peppers and the creamy goat cheese make a wonderful combination. Adding fresh herbs and a touch of coarse salt and cracked pepper is the perfect finishing touch. When you want to take the edge off your appetite, indulge in these. (I just want to make one huge sandwich and eat the whole thing myself!)
2 roasted red bell peppers, charred under the broiler (see roasted red bell peppers, Roasted Red Bell Peppers) and cut into strips
3 tablespoons olive oil
1 tablespoon chopped Italian parsley
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
2 garlic cloves, peeled and smashed
1 pound New York steak
1 ½ teaspoons kosher salt
Cracked pepper
1 Italian baguette cut on an angle into 16 (¼-inch) slices
6 ounces goat cheese
5 sprigs fresh thyme, chopped
In a bowl combine the peppers, 1 tablespoon olive oil, parsley, sage, rosemary, and garlic. Cover and set aside.
Heat a grill pan until very hot. Sprinkle the steak with ¼ teaspoon kosher salt and cracked pepper on both sides.
Drizzle 1 tablespoon olive oil over grill pan, add beef, and grill for 10 minutes, turning every 2 minutes.
Remove the steak from the grill and let rest for 5 minutes.
Slice the steak in thin slices, and set aside.
Brush the slices of bread with 1 tablespoon olive oil on both sides, and grill for 1 minute or until grill marks show. Turn the bread over and add the goat cheese. Remove the bread from the grill.
Place the grilled bread on a serving platter, and top each slice with roasted pepper and a slice of beef. Sprinkle with finishing salt, such as fleur de sel or kosher salt, and don’t forget the cracked pepper. Sprinkle on the fresh thyme.
MARINATED OLIVES
1½ CUPS
Mixing these olives with extra-virgin olive oil and fresh herbs really brings out the flavors of these tiny mouth-watering morsels. It’s extremely easy to do, and you can definitely taste the difference when you prepare the olives yourself rather than buying ready-made. Marinated olives will keep in the refrigerator in an airtight container for a month.
1 pound mixed olives (purchase them already mixed, or mix together your favorites)
1 tablespoon olive oil
2 tablespoons dried oregano
1 tablespoon thyme leaves
1 tablespoon marjoram leaves
1 teaspoon red pepper flakes
2 tablespoons lemon zest
Drain all the brine from the olives. Place the drained olives in a bowl. Add the olive oil, oregano, thyme, marjoram, red pepper, and lemon zest. Mix well. Let stand at room temperature for 20 minutes. Mix again, and serve.
A full-bodied red wine such as cabernet sauvignon is perfect to serve with these to get the evening started!
ROASTED RED
BELL PEPPERS
4 TO 6 SERVINGS
I can eat these peppers every day! I love to put them on toasted Italian or French bread
, in fluffy egg-white omelets, or in panini. They can be served as a side with any meal.
4 red bell peppers (if you want to throw in a yellow or orange pepper instead of using all red, that’s great—mix it up!)
¼ cup olive oil
3 garlic cloves, each one cut into 4 slices
1 teaspoon kosher salt
Cracked pepper
¼ cup Italian parsley, chopped
Preheat the broiler to high. Place the peppers on a baking sheet. Place the baking sheet under the broiler, positioning the peppers 4 inches from the heat source. Char the peppers black on all sides, turning with tongs. Remove the peppers from the baking sheet and put them in a brown paper bag for 20 minutes to cool.
Remove the skins and seeds. Cut the peppers into strips and place in a bowl. Add olive oil, garlic, salt, pepper to taste, and parsley. Mix well. Cover with plastic wrap and place in the refrigerator for 1 hour or longer to give the garlic a chance to flavor the oil. Remove the garlic and save it for another use. Serve the peppers in a small bowl.
GRILLED POLENTA CAKES
8 TO 10 SERVINGS
I enjoy polenta cakes grilled plain or with a tomato bruschetta, pesto, salsa, or tomato sauce. My personal favorite, which I share with you here, is to smother Bolognese sauce over the grilled polenta, bake until hot and bubbly, and top with lots of freshly grated Parmesan cheese.
For a change, you can cut the plain grilled polenta cakes into small squares and toss them, instead of croutons, into a salad or your favorite soup.
1 tube polenta, removed from casing, cut into ½-inch slices, and patted dry with paper towels
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