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Monday, December 24, 2007

Focaccia Versiliese

2 Teaspoon dried yeast

1 Cup warm water

1 Tablespoon olive oil

1 Tablespoon rosemary, chopped

4 sage leaves, torn

3 1/2 Ounce olives, pitted

2 Tablespoon garlic, minced

2 Cup unbleached all−purpose flour

1 Cup corn flour

2 Teaspoon salt

2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10

minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a

wooden spoon, mix in the flours & salt & stir until the dough is thick &

smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.

Set the dough in a lightly oiled container, cover with plastic wrap & let

rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking

pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try

again. Cover with a towel & leave until it has half risen, about 30 minutes.

30 minutes before baking, preheat oven to 400F. Just before baking, dimple

the top of the dough with your fingertips & sprinkle with some extra salt &

2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet

onto a rack & let cool for a few minutes before eating warm or at room


VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the

olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before

using & toast the pine nuts.

Tomato Bruschetta

1 Loaf Italian bread, halved lengthwise then cut

crosswise diagonally, into 1−in slices

1 Garlic clove; minced

2 Tablespoon Olive oil

2 Large Tomatoes; peeled, seeded, and chopped

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic

and olive oil and brush over one side of the bread. Spread the tomatoes over

the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat

the tomatoes. Sprinkle with basil and serve.

Sunday, December 23, 2007

Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4−inch rounds

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic cloves peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoon Minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and

pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2

tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato

paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to

350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper

towels. Put a thin layer of tomato sauce into a baking dish and layer

eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella

on top. Bake, uncovered, for 30 minutes.

Calamari Imbottiti

8 small squid

1 small onion,chopped

2 tablespoons raisins

1−1/2 cups bread crumbs

1 teaspoon minced parsley

2 tablespoons grated Parmesan cheese

salt and pepper

1 egg ,well beaten

1 #2 can tomatoes

4 tablespoon olive oil

1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and

intestines. Cut off heads and tentacles. Wash well, and drain. Combine

remaining ingredients, and fill the cavity in each squid with stuffing. Sew

squid closed, or fasten with toothpicks. Place in baking dish or pan, and

cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,

1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.

Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree

for 35 minutes, or until tender. Serve whole with sauce.

Saturday, December 22, 2007

Basic Polenta

9 Cups Water

1 Teaspoon Salt

3 Cups Cornmeal; coarse−grain

Bring water to a boil in a large heavy pot. Add salt and reduce heat until

water is simmering. Take cornmeal by the handful and add to water very

slowly, controlling the flow to a thin stream through your fingers. To avoid

lumps, stir quickly with a long handled wooden spoon while adding cornmeal.

If necessary, stop adding cornmeal from time to time and beat mixture

vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become

very thick while cooking. It is done when it comes away cleanly from the

sides of the pot. Pour polenta into a large wooden board or a large platter.

Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool

5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices

1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,

covered with your favorite sauce. Makes 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool

completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.

Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube

of bread turns golden almost immediately. Fry polenta slices on both sides

until light golden. Drain on paper towels. Serve hot. It is importent to

insure the oil is hot enough, otherwise the polenta will absorb oil and your

polenta will be greasy and unpalatable.

Thursday, December 20, 2007


1/2 Pound sliced Genoa salami

1 slicing tomato

1 large white onion

2 roasted red bell peppers

1 Pound sliced provolone

2 cans black pitted olives

1 can baby corn on the cob

1 small jar of Pepperoncini peppers

2 stalks of celery

1 can of rolled anchovies extra virgin olive oil

Use a long platter, and arrange in the following order:

Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.

Monday, December 03, 2007

Poppin' Fresh Barbe Cups

Categories: Breads, Cheese, Main dish, Meats, Sandwiches

Servings: 6

3/4 lb Ground Beef; Lean

1 tb Onion; Minced

2 tb Brown Sugar

12 Biscuits; *

1/2 c Barbecue Sauce; **

3/4 c Cheddar; Sharp, Shredded

Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit

recipe. ** Use store bought sauce or your favorite recipe.

In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results

Stuffed Rolls

Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables

Servings: 6

16 oz Cheddar; Sharp, Shredded

8 oz Green Olives; Stuffed, *

2 Green Bell Peppers; Md

12 French Rolls; Large

6 oz Tomato Sauce; *

1 Onion; Md.

These are approximate sizes. Recipe called for 1 small jar of

stuffed olives and 1 can of tomato sauce. It should be to your


Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot.

French Toast Cheddar Sandwiches

Categories: Breads, Cheese, Eggs, Main dish, Sandwiches

Servings: 4

2 Eggs; Lg

1/3 c Milk Or Light Cream

1/2 ts Salt

8 White Bread; Slices

Mustard; Prepared

4 Cheddar Cheese; Thick,Slices

3 tb Butter

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.