The Complete Arms of Grace Series

by Eleanor Chance

  “I’m so sorry for running out, Mom. If I hadn’t gone ballistic instead of facing my problems, this wouldn’t have happened. I can’t believe I was stupid enough to get in Mara’s car. I was just so freaked out and confused.”

  “Don’t apologize to me. You did nothing wrong. This was all on me. And Mara. Mostly Mara, but you had a right to the truth, and I lied to you. It’s unforgivable. Losing your love and trust was almost as painful as losing you physically. I’ve wondered so many times how you’d react to me when we found you. If we found you. I’m deeply grateful that you didn’t push me away when I walked into your room last night. I understand that it will take time to regain your trust, but I hope you’re willing to try.”

  “Stop it, Mom. I’m over it. I get why you didn’t tell me. You don’t have to regain my trust. You have it. Five minutes with Mara was enough to prove what an amazing mom you are. I think moms like you are rare.”

  Grace tried to thank him, but the words caught in her throat. She didn’t deserve his love or trust, but he gave them freely. It was more than she dared hope.

  “I promise never to keep anything from you. We’ll talk when you’ve finished reading the book and go forward from there. No looking behind us. I hope you know that you are my life. I’d do anything for you, even fight a deranged kidnapper.”

  “Nurse Marci said you were like a superhero. I’m proud of you, and I love you, Mom. I’ll always love you, and I can’t wait for you to take me home where I belong.”

  Volume Three

  Grace’s Favorite Italian Dishes

  Contents

  I. Antipasto e Primo (Appetizers & Light Pasta)

  Traditional Antipasto Platter with Olive Tapenade

  Nonna’s Polpettes (Grandmother’s Meat Croquettes or Meatballs)

  Bruschetta

  Vegan Stuffed Mushrooms

  Butternut Squash Agnolotti

  Farfalle and Broccoli

  II. Insalata (Salads)

  Caprese Salad with Olive Oil and Balsamic Glaze

  Chopped Italian Salad

  Green Bean and Tomato Salad

  Caesar Salad

  Mediterranean Orzo Salad with Feta Vinaigrette

  III. Secondo (Entrees)

  Baked Ziti and Vegetables

  Eggplant Parmesan

  Garden Lasagna in Cream Sauce

  Vegetarian Zucchini Stuffed Lasagna Rolls

  Seafood Linguine

  Lobster Ravioli with Lobster Butter Sauce

  Chicken Piccata

  Beef Braciole with Rigatoni

  Traditional Margherita Pizza

  IV. Contorno (Side Dishes)

  Braised Spinach

  Sautéed Green Peppers and Green Beans

  Parmesan Roasted New Red-skin Potatoes

  Mushroom Risotto

  V. Salse (Sauces)

  Spicy Italian Sausage Spaghetti Sauce

  Fresh Basil Pesto Genovese

  Sugo di Pomodoro (Italian Tomato Sauce)

  VI. Pane e Pasta Fresca (Breads & Fresh Pastas)

  Crusty Country Italian Bread

  Fresh Pasta Dough

  Pizza Crust

  Rosemary Focaccia Bread

  VII. Dolce (Desserts)

  Cannoli

  Chocolate Orange Biscotti

  Panettone

  Berry Crostata

  Italian Cream Cake

  Part I

  Antipasto e Primo (Appetizers & Light Pasta)

  Traditional Antipasto Platter with Olive Tapenade

  Antipasto hearkens back to medieval times and is a common addition to most Italian gatherings. This dish is simple to prepare and is a colorful visual experience as well as a savory one. A traditional platter included savory cured meats, dried fish, hard cheeses and olives.

  Alec presented a delicious antipasto platter at most gatherings but took care to omit the anchovies when Grace was present due to her dislike of the taste and smell them. This dish was part of the buffet at Grace and Ryan’s wedding reception.

  Ingredients

  Meats:

  Thinly sliced Prosciutto

  Sliced mortadella

  Sliced salami

  Anchovies (optional)

  Cheeses:

  Cubed Parmesan

  Sliced Fontina

  Sliced Gorgonzola

  Vegetables:

  Green and Black Olives

  Sun-dried tomatoes

  Cherry tomatoes

  Sliced pepperoncini

  Bell peppers (various colors)

  Marinated artichoke hearts

  Olive Tapenade for dipping (see recipe below)

  Instructions

  Arrange ingredients in alternating color sections on a large romaine lettuce-lined platter and serve with sliced Focaccia bread, olive oil dipping sauce and Olive Tapenade if desired.

  Olive Tapenade

  Ingredients

  3 cups pitted olives. Kalamata, Castelvetrano (a green olive), California, and Liguria

  varieties work well.

  1 roasted red bell pepper, cut into pieces

  4 cloves of garlic

  1 tablespoon fresh chopped parsley

  1 tablespoon fresh chopped basil loosely

  3 teaspoons lemon juice

  2 tablespoons capers

  5 tablespoons olive oil

  Instructions

  Put the olives, capers, garlic, and red pepper into a food processor. Pulse for 10 seconds. Add the herbs, lemon juice, and olive oil and pulse another 10 seconds, scraping the sides of the bowl. The olives and vegetables should be small chunks. Don’t over process or the olives will become a paste.

  Nonna’s Polpettes (Grandmother’s Meat Croquettes or Meatballs)

  This dish comes from Alec’s roommate Sofia who taught her the art of Italian cuisine. The recipe was passed down from Sofia’s grandmother who emigrated to the United States from Venice, Italy.

  Ingredients

  1 pound ground veal

  1/2 pound ground pork

  1/2 pound ground beef

  2 ounces chopped parsley

  2 cloves garlic, minced

  2 tablespoons olive oil

  2 tablespoons milk

  ½ cup Panko breadcrumbs

  3/4 cup Parmesan cheese

  4 eggs, slightly beaten

  2 tablespoons kosher salt

  1 teaspoon pepper

  1 teaspoon garlic powder

  Extra olive oil for frying if using this method and/or to coat hands for shaping meat into balls

  Instructions

  Combine beef, veal and pork and a large bowl. Add the other ingredients and mix thoroughly with bare hands. Coat hands with olive oil and shape meat mixture into golf-ball sized spheres.

  The meatballs can either be fried, broiled or simmered in spaghetti sauce.

  To broil: Place the meatballs on a broiler pan and broil until the outside is slightly browned on one side. Turn them and broil the other side. Test to make sure they are cooked through.

  To fry: Heat olive oil in a large cast iron skillet and fry meatballs in batches. When they are nicely browned, remove them from the heat and drain on a paper towel.

  To simmer: Place Polpettes in spaghetti sauce and simmer for 1 hour. Make sure all meatballs are entirely immersed in sauce.

  Serve as an appetizer or with your choice of Italian sauce and pasta.

  Bruschetta

  Alec served this crowd-pleasing appetizer the second time Grace joined the nurses for girl’s night. Bruschetta became a girl’s night staple forever after.

  Ingredients

  1 loaf Italian bread sliced into 1 1/2 - 2-inch slices

  Olive oil

  2 cloves garlic

  1 Heirloom tomato, diced

  1/3 cup red onion diced

  6-8 large basil leaves chopped

  Salt to taste

  Balsamic glaze (optional)

  Instructions

  Drizzle olive oil onto a skillet over medium heat. Place brea
d slices onto the pan and drizzle tops with additional olive oil. Cut the tip off of garlic clove and rub onto the top side of the bread slice. Mince remaining garlic. Cook bread until lightly toasted, flipping to cook the other side, about 3 minutes per side. Remove from pan to a serving platter.

  Stir together tomatoes, onion, garlic, and basil leaves. Add salt and spoon onto the top of the grilled bread. Drizzle all slices with balsamic glaze, if you choose to use.

  Note: Bread can be toasted in the oven rather than in a pan. Preheat oven to 400º F, drizzle baking sheet with olive oil and place bread slices onto the pan. Drizzle with additional olive oil and rub with garlic clove as instructed. Bake until lightly toasted. Remove from oven and follow remaining instructions above.

  Vegan Stuffed Mushrooms

  Grace’s lawyer and friend Paul Pierno contributed this recipe which he adapted from a non-vegan family recipe. This dish was part of the buffet at Grace and Ryan’s wedding reception.

  Ingredients

  24 Crimini or baby portabella mushrooms.

  Day-old vegan baguette

  1 teaspoon dried parsley

  ½ teaspoon dried thyme

  ½ teaspoon garlic powder

  ½ teaspoon sea salt

  Crushed black pepper to taste

  1 flax egg (1 tablespoon flaxseed meal and 3 tablespoons cold water, chilled 15 minutes to set)

  1 teaspoon Dijon mustard

  2 tablespoons vegan mayonnaise

  Vegan Parmesan cheese

  Instructions

  Preheat the oven to 375° F.

  Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.

  Carefully remove the stems from the mushrooms and discard or save for salad. If the stems break, carefully cut the rest out with a knife. Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.

  Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs. Place the breadcrumbs into a mixing bowl. Add the parsley, thyme, garlic powder, salt, and pepper.

  In a separate bowl, whisk together the flax egg, mayonnaise, and Dijon mustard. Pour the egg mixture over the breadcrumbs. Using a large fork, mix until the ingredients are thoroughly combined, and the stuffing holds together when pinched.

  With a small spoon, stuff a generous tablespoon of filling into each mushroom. Pack the filling tightly using enough so that the mushrooms are domed with stuffing.

  Place the baking into the preheated oven. Bake for 20-25 minutes, until the stuffing is golden brown. Sprinkle with vegan Parmesan cheese. Remove from oven and allow to cool for at least 5 minutes before serving. Mushrooms will be very hot!

  Butternut Squash Agnolotti

  Agnolotti is a small ravioli where the pasta is filled with grape-sized dabs of filling and then the pasta sheets are rolled over to form small fluffy envelopes. A variety of fillings can be used with Agnolotti from roasted vegetables to seafood and seasoned meats.

  Grace tasted this dish for the first time on the night Ryan proposed to her.

  Ingredients

  Butternut Squash Filling:

  1 large butternut squash, split, seeds removed

  1 tablespoon extra-virgin olive oil

  1/2 cup finely grated Parmesan cheese

  1/4 cup mascarpone cheese (cream cheese may be substituted)

  Kosher salt, to taste

  Freshly ground black pepper, to taste

  Freshly grated nutmeg, to taste

  Fresh Pasta (see Fresh Pasta Dough recipe)

  Instructions

  Preheat the oven to 375° F.

  Lightly brush the inside of the squash with olive oil and season with salt and pepper. Place on a baking sheet and bake in the preheated oven for 1 hour or until very soft to the touch.

  After removing the squash from the oven and allowing to cool to room temperature, remove the skin and spoon the flesh into a blender. Add the Parmesan and mascarpone cheese and blend on medium until very smooth. Transfer the squash to a mixing bowl and season to taste with salt, black pepper, and nutmeg.

  Filling and Shaping the Agnolotti:

  Roll out the pasta into paper-thin, long, narrow sheets of 12 inches in length. Pasta can also be run through a pasta maker. Spoon grape size dabs of filling onto the pasta about 1 1/2 inches apart and about 2 inches from the long edge. Should make approximately 5-6 agnolotti. The filling can also be piped onto the pasta with a pastry bag.

  Carefully fold the long edge of the pasta over the filling and push down to seal, making a tube. Trim away the excess pasta. Pinch the pasta between each dab of filling to seal and create envelopes. Fold the pasta forward to make a flap and use a pasta wheel or a sharp knife to separate each envelope.

  Boil the agnolotti in a large pan of lightly salted boiling water for 2–3 minutes. Drain in a colander and toss in olive oil. Spoon onto plates while still warm and serve while still warm.

  Farfalle and Broccoli

  This light pasta dish can be served as a primo (first dish) or as a side. Grace enjoys taking this dish to work to heat up for lunch.

  Ingredients

  1 pound Farfalle pasta

  4 cups broccoli florets

  1/4 cup extra-virgin olive oil

  4 tablespoons butter

  3 garlic cloves, minced

  4 ounces Pancetta, fried and crumbled

  Kosher salt and ground black pepper to taste

  1/2 cup ground Parmesan cheese

  Instructions

  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

  Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic and pancetta and cook for 5 minutes. Add the broccoli, pasta, salt, and pepper, and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

  Part II

  Insalata (Salads)

  Caprese Salad with Olive Oil and Balsamic Glaze

  Having grown up on a farm, Grace loves the freshness and simplicity of this salad. The fresh basil reminds her of her mother’s herb garden.

  Ingredients

  1 pound fresh mozzarella, sliced ¼ inch thick (fresh mozzarella balls may be substituted)

  3 large tomatoes, sliced

  30 fresh basil leaves, chopped into pieces

  Coarse kosher or sea salt

  Freshly ground pepper

  Extra Virgin olive oil

  Balsamic Glaze (see recipe below)

  Arrange ingredients, alternating and overlapping cheese and tomatoes on salad plates. Scatter basil leaves over the top. Sprinkle with salt and pepper to taste and drizzle with olive oil and balsamic glaze.

  Balsamic Glaze:

  Ingredients:

  1 Cup Balsamic vinegar

  1/3 Cup brown sugar or honey

  Add the balsamic vinegar and sweetener to a small saucepan set over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half (about 10 minutes.) Remove from the heat and set aside to cool before serving. Place any remaining glaze in a glass jar with a lid and store in the refrigerator.

  Chopped Italian Salad

  This recipe is a quick and fresh salad that guests will love. Even Grace enjoys preparing this salad and included it on the menu for her wedding reception.

  Ingredients

  3 romaine hearts, coarsely chopped

  3 Roma tomatoes, chopped

  ½ red onion, diced

  2 ounces Asiago cheese, diced

  2 ounces Provolone cheese, diced

  1/3 cup chopped or julienned fresh basil leaves, loosely packed

  ½ teaspoon finely chopped oregano

  2 teaspoons cilantro

  1/4
cup salted sunflower seeds

  Kosher or sea salt and freshly ground black pepper

  2 tablespoons freshly squeezed lemon juice