Happy New Year

Traditional Italian New years dinner

Traditional Italian New years dinner

The annual rite of consuming good luck food for New Year's Day is observed all over the world. Exactly what you consume depends largely on where your ancestors came from and what was available there during the winter. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. Tuscan's eat lentils with "Cotechino", a large pork sausage. People in Bologna and Modena eat lentils with "Zampone", the same sausage mixture stuffed into the skin of a pig's foo t In the Piedmont, little grains of rice symbolize money, so New Year's Day menus feature risotto and for added luck, a plate of beef or chicken would be served with spinach and lentils.

Cotechino Sausage

Great for holidays or when you need to add something special to an antipasto or cheese

platter. Cotechino holds a special place in the hearts of most Italians due to the belief

that if eaten together with lentils as the clock strikes midnight on New Year's Eve

you will be the recipient of good luck for the year to come.

lentil and Escarole Soup serves ( 4 to 6 )

Ingredients:

1 medium onion, chopped

2 celery stalks, chopped

2 small carrots, chopped

1/4 cup olive oil

2 garlic cloves, chopped

2 cups diced tomatoes

2-1/4 cups lentils

8 cups chicken or beef stock

1 head escarole, chopped

Salt and pepper

1/2 cup grated Parmesan cheese

Directions:

In a large saucepan over medium heat, cook the onion, celery, and carrots in

olive oil about 10 minutes. Add the garlic and cook 1 more minute.  Add the

tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid.  Add

the lentils and stock and bring to a simmer. Reduce the heat to low and cook,

uncovered, about 30 minutes . Add the escarole, salt and pepper to taste, and

look until lentils are tender, 35-45 minutes. Ladle into individual bowls and

sprinkle with Parmesan cheese.

Sausage and Lentils Delight ( serves 4 to 6 )

Ingredients

350 ml lentils

500 gr cotechino sausage (Italian sausage)

25 ml olive oil

100 gr pancetta ( or bacon)

1 large onion diced

1 carrots diced

1 celery stalk diced

150 ml tomato sauce

1 bay leaf

salt and pepper

Method

1.Place the lentils in a saucepan ,add 2 liter vegetable stock or water and bring to a boil.

2.Pierce the skin of the sausage all over with knife ,place the sausage in the pan with the lentils

3. Reduce the heat to simmer ,cover and cook for 45 minutes or until lentils are tender,remove sausage set a side to cool .Drain the lentils set a side .

4.When the sausages is cool enough to handle ,slit open and remove the skin,cut the sausage into 3 cm slices.

5.Cook the sausage slices into a skillet until golden brown on both sides about 2 minutes,remove and set aside.

6.Add the olive oil to the skillet and heat ,saute the pancetta,onions carrots and celery

in the olive oil until soft about 5 minutes or so.

7.Add tomato sauce,lentils,and bay leaf. Cook over low heat for about 5 minutes,season to taste with salt and pepper,Remove baf leaf ,pour the lentils onto a serving platter and arrange the sausages around them and serve with fresh grated Romano cheese

Veal with Lentils and Pasta (serves 6)

Ingredients:

30 gr dried porcini mushrooms, soaked in warm water about 15 minutes

1 kg veal for stew, cut cubes

Salt and pepper

Flour for dusting

75 ml olive oil

1 medium onion, finely chopped

250 gr fresh mushrooms, sliced

1 cup dry white wine

15 ml fresh rosemary, chopped

250 ml chopped tomatoes

750 ml chicken or beef stock

250 ml lentils

200 gr small pasta, such as ditalini, tubetti, shells, or elbows

Method

1.Drain soaked mushrooms, reserve liquid and add it to the stock. Salt and

pepper the veal and dust with the flour.

2.Heat the oil in a large skillet and cook veal over high heat until veal is brown.

3.Add the onion and mushrooms and continue cooking, when onion begins to

brown, add wine and rosemary, cover and simmer for 5 minutes.

4.Transfer all ingredients to a large saucepan and add the tomatoes and stock. Bring to a boil, then cover, reduce heat and simmer about 1-1/4 hours.
5. Add lentils and continue cooking about 1 hour. Stir often to prevent lentils from sticking to the pot Cook pasta. Put pasta into individual soup bowls. Ladle stew over

top. Serve.

Honey-Sesame Cookies ( 48 cookies)

In roman times, guests were given honey-sesame cookies so the new year

would be filled with sweetness.

Ingredients:

625 ml flour

5 ml baking powder

2 ml salt

2 ml baking soda

125 ml butter, room temperature

125 ml honey

2 eggs

About 125 ml milk

125 ml sesame seeds

Method

1.In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.

2.In another bowl, combine butter, honey and eggs with an electric mixer until

well combined. Gradually beat in the flour mixture. Cover and chill the dough

about 1 hour or until firm.

3.Preheat oven to 190 C . Grease 2 baking sheets.

4.Form chilled dough into 2 ½ cm balls. Roll the balls in a small bowl of milk

then roll them in the sesame seeds.

4.Place balls on prepared baking sheets.

5.Flatten each ball slightly Bake 10 minutes or until golden brown.

Remove cookies from baking sheets and cool on a wire rack..

Christmas Delights

Start thinking about Christmas favourite foods

French Canadian Tourtiere

Butter tarts

Mincemeat pie

French Canadian Tourtiere (22 x 4 or 23 x 4 cm pie plate)

Ingredients

350 gr lean ground pork

350 gr lean ground beef

1 medium onion small diced

2 garlic cloves minced

150 ml. water

8 ml. salt

3 ml. thyme

2 ml. sage

2 ml. ground black pepper

1 ml. ground cloves

Pie crust recipe to follow

Method

1. Preheat oven to 220 C.

2. In a saucepan, combine pork, beef, garlic, water, salt, thyme, sage, black pepper and cloves.

3. Cook over medium heat until mixture comes to a boil, stirring occasionally.

4. Reduce heat to a low simmer until meat is cooked 5 minutes or so.

5. Spoon the meat into the pie crust. Place top crust on top and pinch the edges to seal. Cut top crust so steam can escape.

6. For better result cover top of pie with aluminum foil for about 10 minutes then remove foil and finish cooking for about 20 to 25 minutes until golden brown... When cooked let stand for about 10 minutes before serving. Serve with rich brown sauce Gravy

Pastry for Tourtiere

Ingredience

600 ml. all-purpose flour

2 ml. salt

150 ml. butter cubed

150 ml. lard cubed

80 to 100 ml cold water

1 lemon juice

Method

1. In a food processor, combine the flour and salt .Add the butter and lard and pulse for a few seconds at a time until mixture is the size of peas.

2.Add the 90 % of the water ,lemon juice and pulse again until the dough is right to form add more water if need be or until ready to form .Remove the dough from the food processor and rest for about 10 to 15 minutes

3. Form 2 discs one for top and one for bottom of pie

Butter tart filling 24 depends on the size of tarts

225 ml butter

1 kg brown sugar

12 eggs

25 ml Vanilla

15 ml vinegar

Pinch salt

Mix at low speed for about 10 to 15 mim

nutes rest for about 15 minutes and our into unbaked tarts shells

Butter Crust 24 tarts Shells

Ingredients

800 mL all-purpose flour

2 ml salt

120 ml cold butter, cubed

120 ml lard or butter, cubed

1 egg yolk

5 mL vinegar

Ice water

1. Mix same as you would pie crust

2. Flour, butter and lard when it looks like nuggets blend in the cold water
3. Rest for at least 20 minutes before using

Homemade Mincemeat: (serves 8 to people )

55 gr butter

240 ml apple juice

2 large apples, peeled, cored, and grated

90 gr dark raisins

90 gr golden raisins

70 gr dried currants

75 gr dried cranberries or cherries

100 gr dried figs (or prunes or dates), chopped

120 gr candied mixed peel

100 gr) candied red cherries, chopped

Zest and juice of one orange or lemon

140 gr packed dark brown sugar

80 ml light rum

80 mlb randy or cognac

3 ml ground cinnamon

2 ml freshly ground nutmeg

pinch ground ginger

pinch ground cloves

pinch salt

Short Crust Pastry

350 gr a & p flour

5 ml salt

30 gr granulated white sugar

226 gr butter, chilled, and cut into 3 cm pieces

60 - 120 ml ice water

Homemade Mincemeat:Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, stir in ½ of rum ½ brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month. If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat. Otherwise it may not keep a month.

Pastry In a food processor, place the flour, salt, and sugar and process until combined.Add the butter and process until the mixture resembles coarse meal (about 15 seconds).Pour 60 ml water in a slow, steady stream, until the dough just holds together when pinched.If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the pastry in half, flatten each half into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.This will chill the butter and relax the gluten in the flour.

Mincemeat Tart: Preheat the oven 190 C and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, one 20-23 cm tart pan.Place the tart pan on a larger baking sheet.

Remove one round of pastry and on a lightly floured surface, roll the pastry into a 3 mm thick circle.To make sure the pastry is large enough, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be a bit larger than the pan.

When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll.Unroll onto top of tart pan. Never pull the pastry or you will get shrinkage Gently lay in pan and with a small floured piece of pastry, lightly press pastry onto the bottom and up the sides of pan. Trim the edges of the pastry so you have about 6 mm overhang. Fill the tart shell with about 720 ml of the homemade mincemeat and dot with butter.

Then remove the second round of pastry and roll it into a round circle that is about 3 mm thick. cut the pastry into 2 cm wide strips. Using an offset spatula gently transfer the strips to the tart pan.Lay the strips, evenly spaced, across the tart and then turn the pan a quarter turn and lay the remaining strips across the first strips so you have a lattice pattern. Seal and trim the edges of the strips to fit the tart pan.

Bake for about 45 minutes or until the pastry has lightly browned.Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with vanilla ice cream.

Soup and Spaghetti Clams and Mussels

Minestrone Soup (Abruzzi style)

Spaghetti with Clams and Mussels (Milanese style)

Minestrone Soup (serves 6 )

Ingredients

50 ml olive oil plus 25 ml

1large red onion cut large dice

1celery stalk cut large dice

1 carrot peeled and cut large size

100 gr chunks or prosciutto large dice

4 medium tomatoes cut same as above vegetables

15 ml fresh cut Italian parsley

1 ½ Lt vegetable stock

salt and fresh ground pepper

4 small zucchini diced

200 ml arborio rice

2 yellow peppers or orange bell peppers roasted and cored and skinned cut int strips

Choppered parmigiana-reggiano

50 ml fresh chopped parsley

Method

1 in a soup pot ,heat 50 ml oil over medium heat until hot, but not smoking.

2.Add the onion and cook, stirring for 1 minute.

3.Lower the heat to low, and add the celery, carrots and garlic.

4.Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes.

5.Add the ham pieces and cook 2 more minutes, stirring occasionally.

6.Add the tomatoes and the parsley. Cook for 5 more minutes so that the flavuors meld.
7.Add the hot stock and season with salt and pepper. Bring the mixture to a boil, and add the zucchini and the rice.

8.Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 40 minutes. Remember to stir the soup occasionally. Add more stock, if necessary.
9.When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in Parmesan, to taste, and top each serving with some chopped basil,and sprinkle pop,s spices.

Spaghetti with Clams and Mussels: (serves 6 )

Ingredients

125 ml olive oil
4 cloves garlic, sliced
1 kg canned tomatoes, drained and coarsely chopped
Sea salt and black pepper
500 gr Manila clams, scrubbed
500 gr mussels, scrubbed
125 ml white wine
500 gr spaghetti
100ml Italian parsley, leaves finely chopped

Method

Bring 1 ½ lt of water to a boil and add 30 ml salt salt.

1.In a saute pan, heat the olive oil over medium-high heat, and add the garlic. Cook 2 minutes, then add the tomatoes. Raise the heat and cook until the tomatoes give off their juices, about 10 minutes. Season with salt and pepper and add the mollusks and white wine. Cook, stirring and tossing, until all of the mollusks have opened, about 10 minutes. Discard any that have not opened.

2.Meanwhile, cook the pasta in the boiling water until tender yet al dente, about 7 minutes. Drain and add to the pan with the sauce. Cook over high heat 2 minutes, adding the parsley and adjusting the seasoning with salt and pepper, to taste. Serve immediately.

Holiday Antipasto

Antipasto Italiano

Ingredients

250 ml. olive oil

6 cloves garlic chopped

500 gr chopped Spanish onions

1 stalk of celery chopped

250 gr chopped carrots

700 gr chopped fresh tomatoes

1 kg chopped fresh jalapenos

500 ml tomato juice

100 gr chopped fresh parsley

Salt and pepper to taste

Method

1. Heat olive oil and sauté all vegetable less the parsley for about 20 minutes not soft until very crispy.

2. Add tomato juice bring to a boil and add parsley season with salt and pepper and let cool down

3. Best served cold

Thinking about Christmas Appetizers

Some Christmas  Appetizers

Bruschetta alla melanzane (eggplant bruschetta )

Ingredients

60ml olive oil

1 large eggplant, cut into 5 mm – thick slices

75 ml. Shredded fresh mint

60 ml extra virgin olive oil

15 ml red wine vinegar

1 garlic crushed

2 Ciabatta bread char grilled to serve

Method

1. Heat 60 ml.olive oil in a frying pan over medium heat.

2. Cook eggplants for 4 to 5 minutes each side or until golden brown and tender.

3. Tranfer to a plate lined with paper towel and season.

4. Meanwhile combine the mint, olive oil, red vinegar and garlic in a dish.

5. Add the grilled eggplants and toss to combine.

6. Set aside for 1 hour to marinate then serve with sliced char grilledCiabatta bread

Marinated Greek feta

Ingredients

500 gr. Greek Feta Cheese

300 ml. Olive oil

3 ml. Fresh ground pepper

3 ml. crushed oregano leaves

1 bay leave

500 gr marinated Greek kalamata olives

Crusty bread to serve

Method

1. Cut the feta into 2 cm cubed. Place in a dish or bowl. Combine oil, pepper, oregano and bay leave in container Mix well.

2. Pour over the feta cheese .Cover and refrigerate overnight or longer

3. Serve with crusty bread or hard crackers

Basil and smoked trout crostini

Ingredients

1/2 day-old French bread stick (baguette) cut into 20 thin slices

Olive oil

110 g pkt goats cheese

30 ml thick cream

75 ml chopped fresh basil

500 gr. sliced smoked trout

Small fresh basil leaves, to serve

1. Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper. Place the bread on the trays. Sprinkle with oil. Bake, turning once, for 15 minutes or until crisp. Set aside to cool completely.

2. Meanwhile, combine goat’s cheese, cream and chopped basil in a bowl

3. Spread the crostini with goats cheese mixture. Top with trout and basil leaves.

Ttruly Canadian Antipasto Recipe

This has to be one of my best antipasto recipes ever.( for a large party )

500 gr. Olives, ripe, sliced

500 gr Olives, green, sliced

2 heads cauliflower florets, small
500 gr.small picked opinions
110 ml olive oil
500 gr sliced mushroom
2 green peppers, chopped
500 gr. green beans cooked, chopped
500 ml. ketchup

750 gr, cooked small shrimps tails removed

300 gr. tuna in water

500 gr dill pickles chopped

150 ml vinegar

Method

1. Mix first 5 ingredients in large pot. Boil 3 minutes.
2. Add next 4 ingredients, boil 5 minutes.
3. Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.

Marinate for a few hours or until cold and ready to serve

Grilled Antipasto Platter

Ingredients

GARLIC AND HERB OIL:

225 ml. Olive oil

6 cloves garlic chopped

4 spring’s fresh rosemary chopped

4 spring’s thyme chopped

Salt and freshly ground pepper 10 baby artichokes

2 lemon halves

225 ml extra virgin olive oil more if needed

2 medium eggplants sliced thick

4 medium zucchini sliced

4 red peppers halved and cored

1 bunch scallions or green onions

5 tomatoes halves

225 gr. Green olives pitted sliced for garnish

150 gr ricotta for garnish

Fresh basil for garnish

Method

1. To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.

2. Bring a pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.

3. Heat the grill to low. Have a large shallow dish filled with 225 ml olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.

Fall Salads

This time of the year just when you thing summer is over try end of the season local salads

Arugula Salad and Romaine With Broiled Lemon

Escarole & Roasted Beet Salad

Crunchy Cabbage Salad

Shaved Root Vegetables Salad

Kale and Apple Salad

Arugula Salad and Romaine With Broiled Lemon

INGREDIENTS serves 4

2 lemons

15 ml sugar

5 ml fine sea salt, plus more to taste

50 ml olive oil

15 ml lemon juice

1500 ml arugula

600 ml romaine lettuce

Method

1.Scrub the lemons clean and slice them as thinly as possible. Put the slices and any juice you can wrangle from the cutting board into a medium bowl. Sprinkle with the sugar and salt. Toss to combine everything and to dissolve the sugar and salt. Let the lemon slices sit for at least 1 hour and up to a day.

2. Heat a broiler. Cover a baking pan with foil. Spread the lemon slices in as single a layer as possible given the number of slices and the size of the pan. Drizzle any juice in the bowl over the lemons.

3.Broil the lemons until they start to brown, 3 to 5 minutes.

4.In a large salad bowl combine the olive oil, lemon juice, and any juices left from the pan of broiled lemons. Taste and add salt to taste, if you like need more acid add a splash of cider vinegar.

5.Add the arugula and romaine ( bite size ) to the bowl and toss to coat with the dressing. Top with the broiled lemon slices and serve.

6.Serve with crustini bread

Escarole & Roasted Beet Salad

Ingredients serve 4

2 medium beets

15 ml Vegetable oil

1 head escarole

1 small clove garlic chopped fine

2 shallots chopped fine

30 ml red wine or sherry vinegar

2 ml ground mustard

30 ml olive oil, hazelnut oil, or walnut oil

Salt & freshly ground black pepper

Method

1.Preheat oven to 190 C. Put the beets on a large piece of aluminum foil and drizzle them with some vegetable or olive oil.

2.Cover them with foil, seal shut, and roast until tender, about 25 minutes (note that cooking time for beets varies tremendously, they may take up to an hour). Let the beets cool, slip off their skins, and cut them into bite-size pieces.

3.Tear the escarole into bite-size pieces wash and dry it.

4.In a large bowl, combine the garlic and shallot, if using, vinegar, and mustard. Whisk in the oil. Add salt and pepper to taste.

5.Toss the escarole with the dressing gently but thoroughly. Either toss the beets with the escarole, or divide the escarole between serving plates and top each one with a share of the beets.

6. Serve with French Banquet bread drizzled with olive oil and salt and pepper

Crunchy Cabbage Salad

Ingredients Serves 4

1 medium head cabbage, shredded

3 green onions, chopped

125 ml white vinegar

125 olive oil

125 white sugar

15 ml soy sauce ( white if you can find it )

75 ml slivered almonds

50 ml sesame seeds

300 ml. Toasted croutons

Method

1.In a large bowl, combine cabbage and green onions.
2. In a small bowl, combine vinegar, oil, sugar, and soy.
3. Combine cabbage with dressing, and refrigerate.
4.. In a skillet, toast, almonds and sesame seeds, until golden brown. Cool and store mixture in a covered container.
5. Just before serving, nut mixture and the croutons to cabbage. Toss well. Serve chilled.
6,Serve with wandering sticks ( crispy Chinese Noodles ) sprinkled on top just before serving

SHAVED ROOT VEGETABLE SALAD
Ingredients serves 4

60 ml hazelnuts, divided

75 ml fresh orange juice

15 ml fresh lemon juice

50 ml vegetable oil

10 ml hazelnut oil

salt and freshly ground black pepper

2 medium red beet, peeled

1 small turnip, peeled

1 carrot, peeled

2 radishes, trimmed

60 ml flat-leaf parsley

Method

1.Crush ½ of hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.

2.Thinly slice beets, turnip, carrot, and radishes using a mandolin e or V-slicer. Place beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 50 ml vinaigrette over beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper

.

3.Arrange beets on a platter; spoon over any vinaigrette from bowl. Drizzle salad with any remaining vinaigrette; garnish with remaining hazelnuts.

4.Serve with topped with crumbled saltines c rakes sprinkle on so just before serving

Kale and Apple Salad

Ingredients serve 4

50 ml fresh lemon juice
30 ml olive oil
salt
1 bunch kale, ribs removed, leaves very thinly sliced
60 gr raisins or dates
1 crisp apple
75 ml slivered almonds, toasted
50 ml finely grated cheese Romano
Freshly ground black pepper

Method

1.Whisk together the lemon juice, olive oil and pinch salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

2.While the kale stands, cut the dates or raisins into thin slivers and the apple into thin matchsticks. Add the dates or raisins , apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

3. Serve with toasted Raisin bread