Mike Angarola's Blog, page 8

Summer Peach Salad

Every summer we vacation with family on the Outer Banks of North Carolina and go crazy over the fresh fruit, especially peaches, that are available.

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Moonrise on the Outer Banks of North Carolina

Just before setting out this year, my wife found a great salad recipe that calls for fresh peaches, and she decided that on our night to cook (every family takes a night), this salad would make an appearance.

Let me tell you, after a full day at the beach, everyone is ready to eat and this peach salad with feta and tomatoes was simple to prepare and had everyone singing her praises. It was also the perfect compliment to our traditional night of steamers and and fresh corn.

The recipe is healthy and great for those sticking to the Mediterranean Diet. A little olive oil and some crumpled feta cheese is about the only fat that is in this dish.

When cooking for 20 people you need a big salad

Credit for this recipe goes to food writer Kelly Alexander and is taken from “Peaches: A Savor The Southern Cookbook.”

Summer Peach Salad – yields 4

Ingredients:

1/4 cup thinly sliced red onion
1 lb. peaches peeled, pitted and sliced 1/2 inch thick
1 1/2 pounds best quality tomatoes, of different varieties and color. Halved or diced depending upon size
1 Tbsp. red wine vinegar
3 Tbsp. EVO
1 Tsp. honey
4 ounces crumbled feta cheese
2 Tbsp. small basil leaves or torn basil leaves
salt and pepper to taste

In a large bowl combine the onion, peaches and tomatoes.

In a medium bowl, whisk together the vinegar, olive oil, honey, salt and pepper. Drizzle over the fruit mixture, then add the feta and basil and gently toss. Serve immediately!

There you have it a Summer Peach Salad fit for an Outer Banks vacation or any occasion.

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Published on August 03, 2013 09:58

5 Great Recipes Using Farro

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I’m sure many of you are reading this and saying, “What is Farro and can I really find 5 recipes that make a great meal using the grain.” Well trust me, there are many uses for this product, but the five below are quick, easy, great tasting and guaranteed to have you diners asking for more.

Before we start with the good stuff here is the Wilpedia definition for Farro, which by the way is very popular in Mediterranean counties, especially Italy.

“Farro is a food product composed of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread.”

Recipe #1 Farro and Artichokes Hearts: When I had my Italian Specialty Shop we made this every day and the dish had a loyal following. Be sure to buy artichokes hearts in water not oil. Soak and cook 1 cup of the Farro according to package directions. While the Farro is cooking, drain the artichokes and cut 20 to 25 of them in half.

Combine the artichokes and Farro; add chopped parsley, salt and pepper to taste and you’re done. You can also add grape or cherry tomatoes cut in half for a little extra zip.

Recipe #2 Warm Farro Salad: Got this one from the Food Network and make it all the time.

Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup Farro in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, and then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the Farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated Pecorino. Season with salt and pepper.

Recipe #3 One Pan Farro with Tomatoes: This dish comes from a favorite blog site of mine The Smitten Kitchen which claims this is a take on a Martha Steward dish. I really like the fact that clean up is so easy.

Place water and Farro in a medium saucepan to presoak, while you prepare the other ingredients and adding to the pot as you finish preparing them. Cut a large onion into thinly sliced quarter-moons. Thinly slice garlic cloves as well and halve or quarter tomatoes. Add salt (I like sea salt), pepper (to taste) and 1 tablespoon olive oil to pan for 30 minutes. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. If Farro is still hard, cook it for 5 additional minutes, until more tender.

Transfer to a wide serving bowl and drizzle Farro lightly with additional olive oil, scatter with basil and Parmesan.

Recipe #4 Chicken Salads with Farrro and Pistachios: If you have been following this blog at all, you know how much I love using Sicilian pistachios in recipes. This one is real simple and a great use for leftover chicken.

Toss leftover shredded chicken with Farro, chopped fresh herbs, chopped shallots, and chopped roasted Sicilian pistachios. If you can’t locate Sicilian pistachios, any shelled pistachio will do. Add your favorite vinaigrette and you are done

Recipe #5 Smoked Turkey and Farro Salad: Whisk 1/4 cup olive oil, 3 tbsp. red wine vinegar, 3 tbsp. chopped shallots and 1/4 tsp.pepper in a large bowl. Add the 1 cup cooked Farro, 6 ounces of thickly sliced smoked turkey (have your deli man slice it 1/2 thick), 1/2 cup diced cheese, 1 cup diced bell pepper, I large chopped celery stalk, 1 diced/firm avocado and 3/4 cup of sun-dried tomatoes; toss to coat.

You can make this in advance and present the next day, just leave the avocado until just before serving.

There you have it. 5 great recipes using my favorite grain Farro. Give them a go!

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Published on July 29, 2013 13:23

How To Make Panna Cotta

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Yeah I know we’re a lot about healthy eating and good Mediterranean foods, but hey it’s summertime and this Panna Cotta recipe is exactly what you need to top off a summer meal. In visiting Sicily last year, we discover a cool little Cafe that made a great Panna Cotta. I been looking for a recipe that matched their Panna Cotta and found this one at the Splendid Table (here’s the link: http://www.splendidtable.org/recipes/...) that fit the bill. I added a few of my own ideas after testing it this weekend.

Panna Cotta translates to cooked cream and found that if you serve this with a good quality Balsamic Vinegar or a Saba syrup, you guest will be have felt they died and gone to heaven. I prefer a Saba syrup which can be found in most Italian Specialty Shops or online HERE ( Leonardi Saba Dressing (8.45 Fluid Ounces). Expect to spend a few bucks, but it’s worth it.

Ingredients

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup (8-ounce container) sour cream
2 cups pitted fresh cherries, strawberries, raspberries, sliced peaches or pears
1 1/2 to 2 tablespoons artisan-made balsamic vinegar or 1 to 2 tablespoons Saba syrup

Instructions

Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 2/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.
To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or Saba.

OK, Splurge a little, you earned it. Serve this with a cold Prosecco or a nice after dinner Pinot Noir with a slight chill. It’s been hot and the dog days of summer are still ahead of us, so lift your spirits with this Panna Cotta.

Gracie’s Italian Living Series to Benefit “Taste and See”

I am very pleased to be partnering with “Taste and See,” a non-profit organization based in The Bronx, NY. Their mission is to help feed the homeless and less fortunate in our region.

Last October after Hurricane Sandy hit our area, volunteers and staff from Taste and See worked tirelessly day after day reaching out to communities devastated by the storm. They used all their resources to insure that food, water and supplies were made available in areas hardest hit. This they accomplished while continuing their programs of support to the needy and homeless.

Due to this increase in activity their resources have been stretched. So it is to that end that the Grace’s Italian Living Series and the Gracie’s Cares Program is Partnering with Taste and See.

During the month of July a percentage of eBook sales from the series will be donated to Taste and See. My goal is to raise $1,000, but I need your help. In order to accomplish this I need to sell 2,500 eBooks. I know many of you have already purchased books in the series, so here is what I ask:

Help spread the word, by forwarding this email to your friends
Share this information on whatever social network (FB, Twitter, etc) you’re comfortable with
Pick up a copy of an eBook in the series you may not have purchased yet.

The link provided on this page will bring you to a site where ordering the eBooks is just a click of the mouse away. Order one, two or all three and help me make a difference by supporting “Taste and See.”

Click HERE for Our Order Page

Thanks,

Mike

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Published on July 16, 2013 14:07

Really Simple Cod Recipe

I love a simple, great tasting recipe and the one below for Cod fish totally fits the bill. Cod, next to Salmon is my favorite seafood. It is also the one fish that is enjoyed in every country that borders salt water. As a kid growing up Cod was served at least once a week. In its dried form, called Baccala, Cod was a welcome guest every Christmas Eve that I can remember.

For some great Cod and Baccala recipes be sure to pick up a copy of Gracie’s Christmas Eve Recipe Book – Night of the 7 Fishes. Not just for Christmas Eve but for any night or any time, I know you’ll enjoy the book. Click on the title above to connect with it on Amazon.

The following recipe didn’t make the book, but was featured in Mediterranean Meals.

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BROILED COD FISH WITH CAPER SAUCE. Makes 4 servings

Ingredients:

4 (6-ounce) cod steaks
6 tablespoons olive oil
2 tablespoons capers, drained
Juice of 2 lemons
2 tablespoons flat-leaf parsley, chopped
Salt and pepper to taste

Preparation:

Preheat the broiler. Brush both sides of the cod with 2 tablespoons of olive oil. Season both sides with salt and pepper. Broil the cod about 7 to 8 inches from the heat source for 5 minutes on each side. In a small saucepan, heat the remaining 4 tablespoons of oil, the capers, and the lemon juice for 1 minute. Remove from heat, add parsley, and stir. Pour over the cod steaks and serve.

This is a real simple, time saving dish and Cod is always modestly priced. I have also added this recipes to list of recipes in the Gracie’s Recipes tab under the header and on the side bar. If you ever get side tracked and need it to fine it fast you now know where to look.

Bucket List of 5 Italian Cheeses

We all know that Italy is the home port of all good things to eat and drink. From the king of all cheeses; Parmigiano Reggiano to the wine of kings; Barolo, Italian imported foods and wines are on top of everyone shopping list. However with over 700 varieties of grapes grown in Italy and some 300 cheeses, it is easy to overlook many of the lesser known selections. Here is a quick bucket list of 5 unique Italian cheeses and a wine suggestion to accompany them.

Taleggio: Soft and creamy this cheese is made from cow’s milk in the Lombardy region of Italy. With a thin outer rind, many people considered this a stinky cheese. The moist texture lends itself well to spreading on bread, crackers or Italian flatbreads. The one problem with Taleggio is that you cannot stop eating it. Taleggio pairs well with wines like Barolos or Barbaresco made using the Nebbioli grape. If you really want to go out on the edge try the hard to find Sforzato, a red from northern Lombardy. The sweetness of this wine matches perfectly with the softness of the Taleggio. If you have a good stuffed mushroom recipe, melt a piece of Taleggio to the top, pour a glass of Sforzato and make it a great recipe

Grana Padano: We stay in Lombardy for our next selection. Grana Padano is a hard, flaky cow’s milk creation that many who know Italian Chesses consider the sister to Parmigiano Reggiano. Made in a similar style to Parmigiano Reggiano this cheese can be used as both a table cheese and for grating. Grana Padano is strong and fragrant and always a few dollars less per pound that Parmigiano Reggiano. A great grape variety for this cheese is Barbera d’Asti or Barbera d’Alba. Barbera is ripe on the nose with added hints of smoke, chocolate and vanilla and is found in many regions in Italy including Lombardy. I always think it wise to pair food and wines from the same region. Want to wake up a boring sandwich, add some slivers of Gran Padano, and feel the flavor explode.

Piave: A semi hard cow’s milk cheese that is excellent for grating and as a table cheese. Piave is from the Vento region, and depending upon the age it will come in varying degrees of hardness and taste. For my money I prefer a Piave that matures for more than 120 days as opposed to the softer varieties with less age. Piave, is sometimes compared to Parmigiano Reggiano, but tends to be nuttier and softer. Piave shavings work well on salads and on sandwiches but I love just grabbing a chunk with some flatbreads. Moving away from the cheese and wine same region school of thought, Piave is best served with a robust Italian red like Aglianico. Aglianico is mostly found in the south of Italy in the region of Campania and Puglia.

Formaggio Ubriaco: Formaggio Ubriaco translates literally to “Drunken Cheese.” It gets this name due to the fact that cheese makers wrap this cheese in grape leaves after the grape harvest. Some stories suggest that the cheese was actually fermented in wine barrels so cheese makers could hide it from the tax collector. Whatever the reason, this is a truly unique cheese from Vento that goes real well with fruit, especially figs, apples and other autumn delights. Go with a nice sparkling white like Prosecco also from Vento. This tangy wine makes a perfect low cost compliment to you cheese and fruit platter.

Piacentino: No Italian Cheese conversation would be complete without us heading to the island of Sicily. Piacentino is made from sheep’s milk, with saffron and black peppercorns added. A semi hard cheese that you would expect to be very strong in taste, but is actually mild. Piacentino can be used as a table cheese or its shaving can be added to pasta dishes, especially ravioli. Stay in Sicily for the wine pairing here and go with a selection like Nero d’Avola. A full bodied red often compared to Syrah, this is Sicily’s most popular red and should not be overlooked.

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Published on July 04, 2013 16:17

6 Top Italian Wines as Suggested By Guest Blogger

Nothing speaks to the Mediterranean lifestyle experience more than a glass of fine Italian wine. In fact the Mayo Clinic suggests a glass or two of red wine daily is actually good for your heart and encourages its use.

Problem is there are so many quality Italian wines that finding a winner is a chore. Gracie’s Ravioli welcomes guest blogger and expert wine critic to Billy Phillips to offer up his top Six Italian wines. His selections may be a bit on the pricy side, but sometimes you just need to splurge a bit.

Six of the Best Italian Wines

Italy has long been renowned as the home to some of the oldest and best wine-producing regions in the world. These regions produce nearly one third of the worldwide supply of wine and there are presently over one million vineyards operating in Italy. Not surprisingly, the wines that are produced from these regions are recognised and praised both for their high quality and their variety and versatility. There are so many fine wines from Italy that it would be impossible to draw up a definitive list of the best or the most popular, especially because they vary to such a degree. Below I’ve highlight six wines that are available at a reasonable price and which might each be regarded as a great example of a typical fine Italian wine.

Cà del Bosco Franciacorta Annamaria Clementi

This fine Franciacorta wine is produced in the Lombardy region of Northern Italy and is named in honour of Annamaria Clementi, the founder of Ca’ del Bosco. The wine is full-bodied, yet refreshing, with a hint of citrus; a perfect accompaniment to a special dining event.

Pieropan Soave Classico La Rocca

This classy, white wine is produced on a hillside vineyard in the Soave Classico region of Veneto. The Pieropan family has produced the finest of wines in Soave for over one hundred and fifty years and this is no exception. It is perfect with rice or fish.

Bellavista Franciacorta Cuvée

Italy’s riposte to the champagne of the French, this crisp and fruity sparkling, white wine, produced in the Bellavista Winery, in the region of Brescia, is best served as an aperitif. It will sharpen the taste buds in advance of any meal!

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2000 Sassicaia Cabernet Sauvignon Tenuta San Guido

This Tuscan combination of 85% Cabernet Sauvignon and 15% Merlot compares favourably with any red wine in the world. In the Sassicaia Cabernet Sauvignon, the Tenuta San Guido vineyard provides a fruity, blackcurrant flavour, combined with silky softness making it a perfect accompaniment to beef and lamb dishes.

2003 Pio Cesare Barbaresco

Another top-of-the-range red, this time fromAlba, situated in the heart of the Piedmont region, the 2003 Pio Cesare Barbaresco has a pleasant aroma of blackcurrant and plum and is a perfect compliment to any red meat dish.

94 Gravner 2005 Amfora Ribolla Gialla

With its orange shade, this fruity white wine, produced by Francesco Gravner, in the Friuli-Venezia Giulia region, has a rich palate, combining apricots and peaches and warm spices. It is, in the view of many, one of the few white wines that have the rich and smooth feel of a red. Its versatility reflects this and it can be eaten with fish and red meats, to the same level of satisfaction.

Summary

As we mentioned at the outset, this is not an exhaustive list of the best Italian wines on the market and we are certain that many people would come up with six entirely different choices. The best way to find out whether you agree with our selections is to try as many of the alternative wines as you can – and make your own mind up!

Author Bio: This article was written by Billy Phillips, regular food and wine blogger, writing for All Seasons Catering, Perth Caterers for food and drinks. Visit their website at www.allseasonscatering.com.au

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Published on June 28, 2013 06:00

Pork Tacos with Black Beans

Here is a recipe I’m trying tonight, Pork Tacos with Black Beans. Lots of good ingredients, a break from the veggie, seafood dishes we been eating with the Mediterranean Diet, healthy and fairly easy to make. Count on 20 minutes of prep time and 10 minutes of cook time, serves four (4).

Recipe is courtesy of Food Network Magazine.

Ingredients:

2 1/2 tablespoons vegetable oil
2 cloves garlic, minced
1 15-ounce can black beans (do not drain)
1/2 cup shredded mozzarella cheese (about 2 ounces)
1 pound ground pork
1 small red onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
1 bell pepper (any color), cut into 1/2-inch pieces
1 zucchini, quartered and cut into 1/2-inch pieces
Freshly ground black pepper
12 corn tortillas, warmed

Directions:

Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute. Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cumin, cayenne and 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper, zucchini and 1/4 teaspoon salt and cook until crisp-tender, about3 minutes. Return the pork to the skillet; add a splash of water, and salt and pepper to taste.
Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.

Per serving: Calories 616; Fat 38 g (Saturated 12 g); Cholesterol 89 mg; Sodium 596 mg; Carbohydrate 39 g; Fiber 6 g; Protein 33 g

Break out a bottle of Prosecco with this dish

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Published on June 24, 2013 06:06

How to Make a Creamy Cold Tomato Soup

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When I had my shop we served a number of soups every day, even in the summer, when we oftentimes conjured up a cold soup recipe. Our head chef Eric, really was a soup genius and this one, reminiscent of Gazpacho was one of his best.

I’m not sure where this soup has its origins, but Eric claimed he stole it off the internet, and called it Salmorejo. So I went and looked it up and sure enough “About.com” had the answer. Salmorejo is a Spanish soup originating in Cordoba, Spain. Its a cold and creamy tomato soup, made with bread, oil, garlic and vinegar and is indeed based upon gazpacho.

Here’s the recipe, which should only take you 10 minutes to prep and another 20/30 minutes in the refrigerator to cool. What I like most is that it calls for vine ripened tomatoes. Yields 4 servings:

Ingredients:

2 hard boiled eggs
2 oz. Prosciutto or Serrano ham
1 day old baguette
1 large clove of garlic
2 lbs. of vine ripened tomatoes
8 oz. olive oil
2 oz. red wine vinegar
salt and pepper to taste

Preparation:

After hard boiling the eggs, place in cold, ice water to cool. Refrigerate until ready to use as a garnish.
Cut off the crust from the baguette, then cut into slices 1/2 inch thick. Add the bread to about 1/4 inch of water in a large dish. Allow the bread to soak for 30 minutes. Squeeze the excess out of the slices and place in a food processor.
Peel and mince the garlic and place in the food processor. Peel the tomatoes and remove as many seeds as possible. This will cut down on any tomato bitterness. Add to the food processor, along with the vinegar and process.
While processing, slowly pour in the olive oil. Continue to process until smooth. If the mixture is too thick add some cold water while processing. Refrigerate for at least 30 minutes prior to serving.

Side Note: Why do we add the olive oil slowly when processing? It’s called emulsifying and it is done so that the oil does not separate from the other ingredients. Look at a bottle of any salad dressing and you can see how the oil is separated from the other ingredients. You don’t want lumps of oil in your finished product do you?

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Published on June 21, 2013 09:27

A Summer Wine With a Mediterranean Kick

Last week I talked about 3 Summer wines you should consider when the weather turns hot and sticky. Well I need to add a fourth. Just the other night, my wife and I, along with some friends, attended a small wine tasting at a neighborhood wine shop. The featured wine was Canella Bellini, produce in the Venito region of Italy.

As we left the tasting I purchase a few bottles and decided that we would enjoy them with the family on Sunday during our Father’s Day cookout. As I was pouring the wine I wondered if perhaps I got caught up in the enthusiasm of the tasting and maybe this Bellini cocktail was not as good as first suspected. One sip and I knew I found another refreshing wine to enjoy this summer.

In last weeks post, I mentioned Prosecco as one of my top three wines of the summer, and this Bellini like cocktail takes Prosecco to a new level. Here is what the producer has to say about his wine, a description I feel is spot on.

Winemaker’s notes

“Prosecco, White Peaches & Raspberries. The key to this cocktail is fresh, top-quality raw material (superb Prosecco, rare white peaches picked when perfectly ripe, carefully selected raspberries), no artificial flavoring, state-of-the-art technology to ensure product’s ideal temperature control and stability, and retain the delicate peach aromas without chemical tampering, constant research to maximize quality, high-grade packaging, and less than 80 calories per serving. It is a classic aperitif, with an inebriating peach fragrance.”

Canella’s Prosecco, are always first rate. Totally refreshing, this is the perfect substitute for a classic Bellini cocktail. A delightful Mediterranean summer drink that can be found between $11.00 and $13.00. Below are a few online sites where Canella Bellini is available. My Nyack, NY friends can find it for $12.00 at the Nyack Wine Cellar on Broadway.
Wine.com for $12.99
Two Sites listed at Snooth.com for $10.99

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