by Buck on August 29, 2009
Sunday Morning is the one day of the week that deserves some special attention to family meals. In a simpler time the meal at home after church was the family meal that everyone attended. Times have changed. The after church Roast Chicken might still happen somewhere but I’m not sure it happens often on my side of the mountain.
Our Sunday Zucchini recipe is an easy dish that might encourage family members to join together for this meal before scattering to the various activities scheduled for the “day of rest”. We all know that little rest is involved with a day ”off”.. An hour together at breakfast is a great way to start the day and this Frittata is sure to encourage family to think about coming by on Sunday more often to see what is on your menu.
Zucchini is everywhere at this time of year and if you don’t have one handy I’m sure there is a neighbor with a garden who has them ready for picking and will be happy to share.
Zucchini Frittata for Family on a Sunday
Ingredients:
2 tablespoons butter
1 lb. zucchini unpeeled and thinly sliced
½ cup thinly sliced onion
2 cups fresh spinach
1 small tomato also thinly sliced
4 large eggs
1 cup ricotta cheese
¼ cup Parmesan Cheese
½ cup light cream or half & half
½ tsp. salt
¼ tsp pepper
Dash Cholula Hot sauce
Preparation:
Step 1. Melt butter in a 9 – 10 inch non stick skillet
Step 2. Add the zucchini, spinach and onion-cook for 2-3 minutes until onion is tender
Step 3. Add tomato for 1 minute then remove from the heat and set aside
Step 4. In a large bowl briskly whisk the eggs and cream
Step 5. Add parmesan, ricotta, hot sauce and salt & pepper then stir till mixed.
Step 6. Pour the mixture over the zucchini, spinach, onions, and tomatoes
Step 7. Cover the skillet and cook over low heat for 8-10 minutes until perimeter is set
Step 8. Remove cover and slide under broiler for 2 to 3 minutes until the center is firm
To serve:
Run a rubber spatula around the frittata edges to loosen
Invert on a large warm serving platter
Garnish with parsley and let set for a few minutes before cutting.
This frittata serves 4 generously and 6 if there are peach scones and excellent coffee accompanying the dish.
After thoughts:
Zucchini needs to be treated gently. Keep it in the refrigerator unwashed. Washing takes place just before preparation. After 2 or 3 days in the frig it will get a wilted look. Use it at once or forget about it until you get another one from your neighbor’s garden.
Zucchini is available in every market at this time of year in case you are not in a home gardening neighborhood.
I add the tomato to the skillet for just a moment before removing it from the heat. I want the tomato to contribute to the appearance of the dish as a tomato slice not tomato sauce, when it is inverted and served.
by Buck on August 25, 2009
America has certainly elevated menu standards through the years but there are certain old faithful recipes that still deserve consideration.. Diners in the Eastern section of the nation through the years have maintained a tradition of providing a decent meal at a reasonable price. Pretty much every town in the Northeast corner of America has a diner where neighborhood folk gather for a family night out. There are diner standard items which everyone loves that don’t make it to the fancy menus at gourmet restaurants.
Meat loaf is a diner item that I still enjoy and have several times a year at home. There are comfort foods that provide satisfaction for the soul as well as taking care of appetite and this is one such dish.
Our meatloaf recipe has evolved a bit beyond the typical diner meatloaf but still provides an enjoyable meal with a sense of tradition attached.
Meatloaf is an All American local favorite in all parts of the country.
Here is a recipe that maintains the meatloaf tradition but steps it up a notch
Ingredients:
2 ½ lb Ground Beef
2 Tbso. Olive Oil
2 Cloves Garlic, Chopped
2 Yellow Onions Diced
2 Stalks Celery Diced
1 ¼ Cups Dried Bread Crumbs
1 Cup Milk
2 large Eggs
½ cup ketchup
1 Tbsp. Worcestershire Sauce
2 Tsp. Kosher Salt
1 Tsp. Black Pepper
1 Tsp. Sweet Paprika
¼ Tsp. Cayenne Pepper
¼ Tsp. Ground Cumin
Pinch Ground Allspice
Pinch Grated Nutmeg
6 slices Smoked Bacon
Preparation:
Step 1.Place beef in a large bowl
Step 2.Heat oil in a large skillet( medium high heat)
Step 3.Add garlic for one minute, stir
Step 4.Add onion and celery stirring often for 3 minutes till tender
Step 5.Combine bread crumbs and milk in a small bowl. Let set until milk is absorbed in the crumbs
Step 6.Whisk eggs and all seasonings in another small bowl
Step 7.Add seasonings, breadcrumbs and veggies to the beef
Step 8.Mix ingredients until evenly distributed through out the beef.
Don’t overmix
Step 9.Shape into a 4×6x10 inch loaf in the center of a baking sheet
Step 10.Cover with the bacon crisscrossed over the meat.
Bake in 350’ for 50 to 60 minutes till cooked through.
Put under broiler for 2-3 minutes to crisp bacon
Remove from oven and let set for 5 minutes before serving
Serves 6 – 8
Afterthought
You have seen the signs on restaurants and diners that says that they feature “Home Cooking” I always wondered why I would want to go out to eat at a place that featured cooking like it was at home. This meatloaf cooked at home, is Home Cooking that few diners will equal. Enjoy
by Buck on August 22, 2009
In our household, certain recipes are prepared only when an important major ingredient is in season locally. Chicken Cacciatore is an example and now is the time to cook this succulent dish. Fresh tomatoes from your garden or the farmers market are the important ingredient that transforms this dish into something very special. Canned or hothouse tomatoes just will not do the job.
When I was a kid my family often ate Sunday dinner in a restaurant called Cinelli’s Country House in New Jersey. They really knew about Chicken Cacciatore and that was what I ordered every time we ate there.
The Country House is long gone and I pursued my cacciatore memories for years. This recipe ended the pursuit. My wife insists on the fresh tomatoes and that is what puts our Chicken Cacciatore into a league of it’s own.
Ingredients:
2 tablespoons oil
1 frying chicken cut up
1 large onion peeled and chopped
1 medium green pepper, cored, seeded & chopped
2 cloves garlic minced
3 ½ cups fresh ripened tomatoes, peeled, seeded & chopped
1 8oz. can tomato sauce
½ cup red wine(chianti)
2 teaspoons salt
½ teaspoon pepper
½ teaspoon allspice
½ teaspoon dried thyme
2 Bay leaves
¼ cup Chopped Italian Parsley (for garnish)
¼ cup Parmesan cheese(for garnish)
Preparation:
Step 1. Heat oil in a large skillet or Dutch oven and sauté chicken pieces until golden on all sides.
Step 2. Remove chicken from skillet
Step 3. Add onions, green pepper and garlic and sauté lightly
Step 4. Add remaining ingredients and cook for three minutes
Step. 5 Return Chicken to skillet
Step 6. Simmer uncovered for 45-60 minutes until chicken is fork tender
Serve with crusty Italian bread and garnish with parsley and Parmesan. It also works well over Risotto
Tips To peel tomatoes-Cover with boiling water for a few minutes –Plunge into ice water and peel skins away easily.
Cacciatore is even more flavorful the second day. You can prepare this a day in advance if entertaining.
Parmigiano Reggiano is always the preferred Parmesan to use. Buy some grated and freeze. It is special and also a bit expensive, but as a garnish adds a special touch.
If you never seem to have the right pot to do the job, Amazon has the answer to the problem.Cuisinart Chef’s Classic Stainless-Steel 10-Piece Cookware Set
by Buck on August 21, 2009
My gas grill sees barbequing action in every month of the year. In the summer months we move it to the back gardens which, when in bloom, provide a beautiful background for entertaining. In the fall I move the grill to our deck adjacent to the kitchen so I don’t have to shovel too much snow to access it in the winter. We really do grill 12 months of the year.
While there is still some summer left I have some favorite island based recipes that lend themselves to a warm summer evening dining in the garden. Barbeque Shrimp Island Style is a quickly marinated dish that takes less the 30 minutes to prepare and grill.
Ingredients: for 4 servings:
1 ½ lbs large shrimp
½ cup pureed pineapple
½ cup pineapple juice
½ cup orange marmalade
¼ cup soy sauce
4 or 5 cloves garlic minced
*1 Serrano or 4 Jalapeno chiles
!/3 cup chopped cilantro
Preparation:
Shell and devein the shrimp
Divide shrimp into serving sizes and thread each serving on a bamboo skewer
Combine all marinade ingredients into a bowl and mix
Grilling
Gas or charcoal grill should have medium level heat
While grill is heating:
Step 1.Wrap exposed ends of skewers with Aluminum foil
Step 2.Coat the shrimp with ½ of the marinade (reserve the remainder)
When grill is heated:
Step 3.Brush heated grill rack with oil
Step 4. Placed skewered shrimp on rack to grill
Step 5. After 2 minutes turn shrimp over
Step 6. 2 minutes after turning the shrimp should be done
Step 7. Shrimp should be white in center when ready( cut one to check)
Step 8. Place on dinner plates that have been warmed
Step 9. Spoon reserved marinade over the shrimp
Serve Immediately
Accompaniments Steamed rice with either zucchini or asparagus works well with shrimp
The zucchini or asparagus can be grilled along side the shrimp.
Important tips: The high acid content of the marinade means that the shrimp should be coated only about ten minutes before grilling. When the remainder is spooned over the grilled shrimp before serving, get the dish to the table quickly. The marinade can cook the shrimp to a mushy softness if left to itself too long. This is a quickly prepared dish that is great if you remember to be quick with the marinade.
*Serrano Chiles are much hotter than Jalapenos so if you use the sSerranos be cautious. We have access in our location to a wide range of peppers which may not be the case where you live. Jalapenos are pretty much available everywhere.
