Category Archives: Italian

Sun Dried Tomato Vinaigrette

Posted on by
Reply

It is really important to taste, taste, taste when you are making this vinaigrette – each different variety of sun dried tomato will give a different flavour. This should be FULL of taste, so if not – make adjustments.

Sun Dried Tomato Vinaigrette

1/4 cup drained, oil packed sun dried tomatoes – finely minced

2 tbsp. balsamic vinegar

1/2 lemon (juice of)

1 garlic clove, minced

1 tsp dried oregano

1/2 tsp honey

1/2 tsp freshly cracked pepper

1/4 tsp kosher salt

1/3 cup extra virgin olive oil

Give all ingredients a good, vigorous shake in a jar and slowly add the olive oil. Taste and adjust for seasonings.

This is great on a tossed salad, and perhaps even better on a pasta salad.  If you want a smoother texture, place all ingredients (except oil)  in a blender and process for a few moments before slowly adding the oil.

pasta with sun dried tomato vinaigrette

Grilled Pizza

Posted on by
Reply

P1110050

When the sun is shining, and the weather warm I can’t get enough of grilling.  One of our favorites is grilled pizza.  Once you get the hang of it you won’t be happy with doing it any other way.

I’m a bit of a nut – preferring to do everything from scratch – but you could easily purchase any part of these recipes ready made.  We have an Italian Deli right next to my work, and when I am pinched for time I buy ready made pizza dough from them when I pick up the cold cuts. 

If however, you like the process – then go ahead and give the whole thing a whirl. 

One thing I find really helpful is to pre-cook all the toppings.  For example, carmelized red onions taste way better than raw!  Thinly sliced, roasted potatoes make a great topping, as do roasted sweet peppers or sauted mushrooms.  Experiment with toppings you already love and try some new ones.

Pizza dough:

3 cups flour

1 packet instant (or Rapid Rise)  yeast

1 tsp kosher salt

2 tbsp good quality olive oil

1 cup warm water

Lightly sift together flour, salt and instant yeast.  Combine olive oil and warm water – slowly pour into flour blend.

If you have a stand mixer, allow it to do all the work for you – kneading for about 10 minutes.  If not, go ahead and dig in there – something therapeutic about kneading dough after spending the day at a desk.

Once the dough has reached a nice soft workable mass (adding either flour if it is too wet or water if it is too dry) allow it to rest for a bit before forming pizza.

SAUCE

I like my sauce simple – toss grape tomatoes (1 packet) with a bit of olive oil, salt and pepper – allow to roast in a 350 oven just until the skin starts to burst.  Blend well with some olive oil, basil, oregano, salt and pepper.  Adding a bit of tomato paste gives it more body.

To grill pizza, get your grill nice and hot.  Either oil one side of the pizza dough, or your grate.  Cook pizza without touching for 1-2 minutes, then lift and rotate to get great grill marks.  Do not flip.  Once you have rotated, close the lid and don’t peek – let it cook for 2-3 minutes.  This will take some experimenting with your grill to know the temperatures – you want it crispy but not burnt.

Once the grilled side is nicely done, it is time to put it in a cookie sheet, cutting board, or plate to dress.  DRESS THE GRILLED SIDE.  Don’t worry, the uncooked side will not stick to the surface.  Once you have dressed the grilled side, return it to the grill and allow it to cook for another few minutes until the uncooked side is grilled perfectly and your toppings have warmed through. 

A few suggestions for toppings:

Spicy hot capicolla, red peppers, olives, mozzarella and feta cheese

ham, sauted mushrooms, carmelized red onion and applewood smoked cheddar cheese

thinly sliced roasted red potatoes, thinly sliced zucchini, fresh rosemary and mozzarella

(try the potato pizza without the traditional tomato sauce – roast a garlic bulb, add enough olive oil, chili flakes and fresh basil to get a smooth paste – smooth over pizza before adding the toppings

salami, fresh tomato, sun dried tomato and basil

Hand made Gnocchi

Posted on by
Reply

These delightful little mini pillows of deliciousness are so fluffy and simple to make – easily ready to become your new favorite recipe!!

Bake 3 russet potatoes until tender all the way through and allow to rest until cool enough to handle.

When cool enough either put them through a potato ricer, or grate them into a large bowl.  Add 1/2 tsp sea salt and 1/2 tsp freshly ground pepper and toss lightly with 1 3/4 cups flour and a grating of fresh nutmeg. (don’t worry if you don’t have fresh nutmeg – use 1/8 tsp of ground)

Lightly beat 2 eggs with 2 tbsp olive oil, and then stir into flour/potato mixture.  Mix gently until all is blended, and knead in another 1/2 cup flour.  Your dough should be soft and supple, easy to work with and not too sticky.

If you have trouble either way – just add either a bit more flour if it is too sticky, or a bit of oil if it is too dry.

Divide this mixture into 4 balls.  Roll each ball into a long skinny rope (snake if kids are helping!). Cut along length into pieces about 3/4 in each.  Dust lightly with flour.

Keep a bit of flour handy – continue dusting your hand with it so the gnocchi doesn’t stick.  Take a fork, and dust it with flour.  Turn it upside down in your hand and roll the gnocchi down the tines of the fork.  Set aside until ready to cook.

When you have all the gnocchi rolled out – and remember that they don’t need to look perfect – you are ready to cook them.

Hand made gnocchi – they don’t have to be perfect – just delicious any shape you get – neither Joe Bastianich or Mario Batali are going to criticize your form!!

Boil a HUGE pot of water – when it comes to a boil toss in a generous amount of salt.

At this point drop the gnocchi in the boiling water – it will return to the top when it is ready – let it bounce around for a moment and you are ready.

Really the gnocchi is great to eat just as is – toss it with melted butter, sprinkle with salt and pepper – delish.

HOWEVER …. if you really want to kick it up a level:

In a heavy bottom pan (like cast iron) heat 1 tbsp each butter and olive oil – stir the white parts of 2 leeks, and 2 garlic cloves until just tender.  When the pot is really hot, push the leek mixture to one side, and drop the just boiled gnocchi onto the hot pan in small batches.  As they crisp up push them over into the leek mixture and toss in the pan – using your hot spot to continue crisping up small batches of the gnocchi.  Sprinkle with fresh herbs, salt and pepper and I guarantee you will love it!

Grilled or Wood Fire Barbecue Chicken PIzza

Posted on by
2

Either make your own pizza dough, or buy some ready made from an Italian deli – make sure it is really good quality if you aren’t making your own. Come up with your own favorite toppings, or use this version – it was a real hit at our good friend Karli’s wedding stagette!  I think the wood fire oven made all the difference, but not everybody has one of those in their back yard.  We have had great pizzas just off our grill too – so try it!  Of course, you could buy BBQ sauce too – but I just like making it so I have included that recipe.

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • zest & juice of 1  lemon or lime
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce

Heat oil in heavy saucepan and saute onions until soft.  Add the rest of the ingredients and bring to a boil – allow to simmer until it has reduced and is nice and thick.  Taste to adjust for seasoning.  Sometimes just a bit of salt and pepper is all you need – but taste, taste, taste!  Get it just the way you like it.

Grill chicken breasts over indirect heat, basting with bbq sauce until cooked through, and juices run clear – allow to cool, then shred.

Grate jalapeno havarti cheese – set aside

Thinly slice red onions and cook over moderate heat until carmelized – allow to cool

Cook one side of the pizza on your grill – or in your wood fire oven – turn over and dress with:

BBQ sauce

shredded chicken

slivers of green and yellow peppers

grated cheese

carmelized onion

Return to grill or oven and cook just until cheese is bubbling and crust is golden and crunchy.

Italian Pot Roast

Image

Reply

1 stick cinnamon

3 all spice berries

4 whole cloves

8 peppercorns

Combine spices in blender and process until a fine powder – set aside.

3 # outside round, or other less tender cut of beef

olive oil

salt and pepper

3 carrots, sliced

3 stalks celery, sliced

1 onion, diced

4 garlic cloves

28 oz can of tomatoes

1 cup of good red wine (make sure it is one you would like to drink!)

While oil is heating in fry pan, season beef with salt and pepper – brown all sides in fry pan and place in slow cooker. (you can also use a good braising pan to do this in the oven)

In the same fry pan, saute onions until tender.  Add the rest of the vegetables and saute until just starting to carmelize.  Add the spice mixture, stir well until all the vegetables are coated and cook for a few minutes.  Add the red wine and cook until it has reduced about 1/3.  Add tomatoes, and salt to taste.

Pour sauce over meat.  In a slow cooker this will take about 8 hours, but if you are using a braising method it will take 3-4 hours (keep tasting for flavour and tenderness).  The meat should be fork tender.

The sauce is quite thick so if you are using a braising method, you may need to add a bit more cooking liquid as it cooks, eg a good beef stock.

When cooked, and your beef is falling apart tender, shred with 2 forks and stir in with the sauce.  I love to serve with hand made pasta – in which case I remove the sauce from the cooking pot and add to a sauce pan.  As soon as my pasta is cooked I turn it into the pan to allow it to be fully seasoned by the yummy flavours.  Turn into serving platter and pile your shredded beef on top.

Not only will your house smell fantastic while this is cooking you will be rewarded with a fantastic dinner.

Pasta

Featured

Posted on by
Reply

Hand making your own pasta is a labour of love …. and tastes simply divine!

It helps if  you have pint size helper around….                  

1 cup all purpose flour

2 cups 00 flour

3 eggs

1/4 cup extra virgin olive oil

7 tbsp COLD water

Pulse the flour in a food processor a few times, to give it a little air, and fluff it up a bit.

In a measuring bowl combine eggs, oil and water – beating lightly.

Slowly pour the wet mixture into the food processor, while the flour is being aerated.  The mixture will form a ball, attached to the blade.  If this doesn’t happen, and the dough is wet and sticky, just add bits of flour until it does.  If the dough is too dry, just add water, 1 tbsp at a time until it forms a ball and holds on to the blade.

Turn onto floured surface and knead for a minute by hand.  The dough should feel soft, smooth and just a bit stretchy.  It is important to let it rest before shaping your pasta.  Wrap tightly in plastic wrap.   If using within a few hours, just let it rest at room temperature.  The dough is good in the fridge for a couple of days, and can be frozen for up to a month or so – allow to defrost in the fridge then bring to room temperature.

When ready to roll, cut your dough into 6 pieces to make it easy to work with.  Keep the pieces you aren’t using either in plastic wrap or in a floured tea towel.  Working with 1 piece at a time, flour well, and roll through your pasta press at the largest setting.  Once you have worked it down a couple of settings fold in triple, and return to a large setting to run it through again.  This seems to knead the dough that little extra bit and makes it so tender.  Continue putting through your roller until you end up on about (on mine anyway) setting 3.  This works well for putting through the shaper to make spaghetti, linguine etc.  Make sure to flour well before putting through press – adding flour as necessary to make your dough easy to handle.

If you don’t have a pasta press you probably aren’t going to the trouble of hand making pasta … but if you are …. just use a rolling pin or wine bottle, whatever you have on hand and roll the dough until thin enough and cut into strips.  Really not hard!

Keep all the prepared pasta covered on a floured tea towel until ready to use.  Or if you have one of these handy drying racks you can put it to use – I used to have wooden spoons strung out all over the kitchen before I got this gadget from Hayley, Mike and Sloan.

 

Bring LOTS of water to a boil, then add 2 generous TBSP salt.  Stir in fresh pasta and cook pretty much just until it rises to the top – taste …

To serve, have your pasta sauce simmering away in a saucepan beside the pasta pot and gradually add the pasta to it – adding pasta water as necessary.  Stir the pasta through the sauce, taste and season as necessary with salt and pepper.  Finish with a grating of fresh cheese.

This is enough pasta to serve 6-8 people.

Here it is served my Italian Pot Roast …. look for that yummy recipe too!