Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Garlic Scape Pesto

July 2, 2020 by Mary 6 Comments

Summertime means pesto time, right? Usually it is basil for me but my friend Lainne at Ethel and Tom’s farm stand in Red Hook told me that Kim, from Second Chance Farm was buying bunches and bunches of garlic scapes to make Garlic Scape Pesto, and I was intrigued.

I wondered if she sautéed the scapes first or just pureed them raw…

Great neighbors and friends

At any rate, I naturally bought several bunches and started to hunt down Kim’s number to text her. But then I saw her husband, Charlie, at the dump on Saturday and he had Kim call me! This is my wonderful small town that I live in, in upstate New York. Everybody knows each other or knows someone who knows that person. And everyone wants to be truly helpful and is so sharing. It is so nice!

So, Kim texted me a photo of her handwritten recipe for this Garlic Scape Pesto. I have made it twice already, shared with my kids, and gotten rave reviews – so thank you Kim!!

And no, Kim does not saute them first. The scapes go in raw, chopped in ¼” pieces so that makes this pesto super easy to make. Way easier than the basil variety! No washing of the leaves and letting them dry and no peeling and chopping the garlic.

Another tip I learned while living in Italy, is to buy Parmigiano Reggiano grated, if you’re going to be making a lot of pesto soon, as it makes it so much easier to be able to skip that hand grating step. Because I went grocery shopping often with my friend Cristina, she taught me this little trick, as I was surprised. She said, “Why spend the time? This is just as good!”

Process it well!

Be sure to add the oil streaming in the food processer while it is running to enable it to fully incorporate. Additionally, this will need a few extra minutes to process as you do want to make sure the raw scapes are very finely chopped.

Here you go with the recipe – super quick and easy. Make with LOVE.

GARLIC SCAPE PESTO – serves 4 – 6 on pasta

1 cup of chopped garlic scapes – use the green part only – up to the bulb but do not include the bulb, chopped into ¼” pieces
1/3 cup walnuts
¾ cup extra virgin olive oil
½ cup grated Parmagiano
Salt to taste
Fresh ground pepper to taste

In a food processor, chop the scapes and walnuts until fine. Slowly add in the EVOO to combine. Add the cheese, a large pinch of salt and 20 grinds of fresh black pepper. Process again until all combined and pureed.

To serve on pasta

Boil your pasta 2 minutes less than the lesser amount of time on your package in well salted boiling water. Before draining the pasta, save about ¾ of a cup of the pasta water.

Combine sauce and pasta with a few tablespoons of pasta water to help loosen the sauce, make it adhere to the pasta better and finish cooking the pasta over medium-low heat, stirring constantly.

When the pasta is al dente, serve immediately in warmed bowls. You may add more cheese but I don’t think it needs it. Some additional fresh ground black pepper is nice. A Spumante Brut pairs great!

And of course, you can always add more LOVE.

Veal Milanese – or Pork

June 18, 2020 by Mary 4 Comments

Veal Milanese with Mizuna salad topping.

My late husband (Why do they call it late? He’s not coming back, unfortunately, so he’s not late for anything.) would always order this dish – Veal Milanese – if it was on the menu. I would think, yuck, fried meat. Fattening. I’ll never have that.

I had been so conditioned as a child that fried things were SO fattening that I shouldn’t ever go near them.

And just look what I’ve been missing out on!!

With Covid-19…

In this Covid-19 time, anytime there is something new in the grocery store, excitement, almost giddiness, bubbles up. Well at my little local store upstate, they had veal scaloppine in the meat case!! Bingo! Something different – I’m in!

So now what to do with it?

Veal Milanese!

Of course, I always loved the salad part. Because I also love warm meat with a cool salad, this seemed to hit the spot. The true recipe calls for arugula but I substituted these mizuna greens – so delicious and a tiny bit bitter – so yummy – but hard to find and the season is short. You can use any greens you like but I would not recommend romaine. I used it once here and the greens really need to be softer in this case.

Have fun with the salad part

But have some fun with the salad part! You can use large tomatoes and slice thinner wedges, or skip the cheese and add thinly sliced radishes. Anything goes to your heart’s desire!!

Well I made this once, and then I made it again and again within 2 weeks!

In all honesty, the panko crumbs and cheese mixture were enough for at least 2 servings, but then I did have to add to it for the third round. The second time I made it with a pork chop! Equally delicious, just a little more cooking time in the oven as I opted to not pound it thin.

And then the third time, they had veal scaloppine again.

It is often hard cooking for one and getting portions right or making sure you’re not eating the same thing four times in one week.

The anniversary of Steve’s passing is TODAY. It is three years since he’s been gone and sorely missed by all of us. We had a family Zoom call recounting “Steve stories”.

So count your blessings, enjoy and cherish what you have today and don’t let a day go by without telling the people you love that you love them.

VEAL MILANESE – serves 2

Ingredients

1/3 cup flour
1 egg beaten with 2 tablespoons water
1/4 cup grated Parmigiano Reggiano, plus a little extra for shaving over the top
1/2 cup Panko, pound more finely with a rolling pin or wooden mallet
Kosher salt and freshly ground black pepper
2 veal scaloppini, pounded to 1/4-inch thickness, about 6 ounces each
About 1/3 cup Canola oil
2 big handfuls of baby arugula, or mizuna, or other soft farmer’s market lettuce
8 cherry tomatoes, cut into quarters, or 1 large tomato cut into thin wedges
Extra-virgin olive oil
1/2 lemon, cut in half

Your dipping plates in order, right to left and then to your hot skillet with oil.

Directions

Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and Panko in third and season to taste with salt and pepper.

Dredge veal in LOVE, flour, then egg. Allow excess egg to drip off, then transfer to Panko mixture. Turn to coat evenly, pressing crumbs in so they adhere. Transfer scaloppini to a large plate.

Add oil to a small skillet and heat over medium-high heat until shimmering and some Panko crumbs dropped in the oil immediately start bubbling. Carefully add one piece of veal to hot oil. Cook, until golden brown on the first side, about 1 1/2 minutes. Carefully turn with tongs and cook until second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning—veal should bubble steadily. Transfer veal to paper towel-lined plate and season immediately with fine sea salt. Repeat with second veal scaloppine.

Toss arugula, tomatoes, and some of the extra parmesan shavings in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Immediately serve the veal topped with the salad and additional parmesan.

Alternatively, you can use a pork chop. If not pounded thin, heat oven to 350 degrees F. Dip in flour, egg and panko and fry for 3 – 4 minutes on each side. Drain on a paper towel lined ovenproof plate. Then place in the oven for 5 – 7 minutes until the instant read thermometer registers 140 degrees.

Top with salad and enjoy!!

Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce

June 11, 2020 by Mary 4 Comments

When I lived in Italy, I would make this dish with fresh Porcini mushrooms, which are literally To. Die. For. I have never seen fresh ones here and the dried ones, when you reconstitute them are NOTHING like the fresh. So, I had a hankering for this dish this week, while my 29-month old grandson was staying with me for the week. Because fresh Porcini are not available, I made this Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce with some beautiful fresh Shiitake mushrooms I had just bought the day before. While my grandson loved the dish, me, not so much at the time.

I honestly thought this recipe of Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce was not good enough to share with you. You know, my recipes have to be superlative and mostly easy and healthy in order to share with you. Those are my requirements.

It made the grade!

Then I took the leftovers back to my son, when returning my adorable, smart, entertaining and beautiful grandson. (I just had to get that in there as my son won’t let me mention his name or show his picture on social media – so there you go – I am reduced to adjectives.) My son had some of the leftovers and said, “Mom, that dish was really, really good!! The mushrooms were meaty (Porcini are really meaty – in fact, just like meat!) and I don’t know why you didn’t like it. Do you have Coronavirus? You know it affects your taste buds.”

Well of course I do not have the Coronavirus and meaty was what I was looking for in the mushrooms but I guess it’s all relative. I knew what you could get with Porcini and these didn’t live up to it in my book but hey, my son (the oldest – you knew) is a pretty harsh critic and if he says it was delicious, even as a warmed up leftover, you can bet this is delicious.

Porcini in Arezzo

Along with the memory of making this dish in Italy, is the actual buying of the Porcini at the market in Arezzo on Saturday mornings. Oh how I loved that market! Everything was so fresh and beautiful and amazing. I would meet my friend Cristina and immediately go to this one Porchetta stand and get a warm Porchetta sandwich to eat at 10 am in the morning. I did not care about the garlic at that hour. The sandwich was heaven. Cristina thought I was crazy.

But I digress. The Porcini man was this big burly guy who would shout out Porcini, Porcini, Porcini and I would come to buy and pick several, (you have to buy whatever you touch – way before Coronavirus), and then he would weigh them and charge me and then always put a few extra in my bag, a little gruffly. But you could tell, he was a teddy bear deep down inside with his bearish voice and rough hands.

An Americana in Italy…

True, I was the token Americana in this small town.

I once asked my friend Tizianna, “So, do I really stand out? Do I not look Italian?”

“No Mary, you do not look Italian,” replied Tizianna.

I was disappointed. I thought I blended in more.

But no. This (supposedly) 100% Polish girl did not look Italian.

So now, I feel compelled to share this recipe with you and I hope you love it and I hope that someday, you’ll also get to make it with fresh Porcini mushrooms.

Obviously, this is a vegetarian dish and the idea was to make a dish tasting meaty enough without it having meat, as I think it would be healthier for all of us and the planet, if we cut down on our meat consumption.

So please give it a go, and don’t forget to add LOVE when making it. It’s quick and easy and really very delicious.

Sliced Shiitake mushroom caps, minced mushroom stems and thinly sliced shallot before mincing. — Sliced Shiitake mushroom caps, minced mushroom stems and thinly sliced shallot.

PASTA WITH SHIITAKE MUSHROOMS & PEAS IN A LIGHT CREAM SAUCE – serves 4

½ lb. pasta, such as strozzapreti, conchiglie, or small ziti
8 large Shiitake mushrooms, wiped clean with a damp paper towel, stems trimmed of dirt, removed from caps & finely minced; caps sliced into 4 or 5 slices each
1 shallot, thinly sliced with a hand mandoline
2 Tbs. butter
1 Tbs. extra virgin olive oil (EVOO)
2 cups frozen baby peas
½ cup finely grated Parmigiano Reggiano cheese
¼ cup of heavy cream, divided
½ cup pasta water

Shiitake mushrooms caps, minced stems and shallots sauteing in a skillet. — Minced Shiitake stems and shallots pushed off to the side, while browning the sliced caps.

The process

Bring a large pot of water to boil. After it boils, add a generous tablespoon of coarse sea salt, or enough so that it tastes like the ocean. Bring to a rolling boil again, then add your pasta and cook for 2 minutes less than the lesser amount on the package. Drain the pasta reserving 1 cup of pasta water.

Put the frozen peas in a strainer and run cold water over them. Gently break up any frozen clumps. Let them continue to drain while you work on the rest of the dish.

Heat the EVOO with the butter and sauté the sliced shallots and mushroom stems on medium-high heat. After the butter subsides, move the minced shallots and stems to the sides of the skillet and add the mushroom cap slices, spreading them out evenly in the pan. Lower the heat to medium and do not touch them for 5 minutes. Then flip them over to brown the other side and cook until tender and lightly browned, about 3 more minutes.

Add 2 Tbs. heavy cream. Add the cooked pasta, the Parmigiano, and ½ cup of the pasta water. Stir thoroughly. Add the drained peas, stirring and finish cooking the pasta until al dente. If you need more pasta water, add it. This will take 1 – 3 minutes, depending on how your pasta was cooked in the beginning.

Finish with heavy cream and LOVE

Finish the dish with the 2 more Tbs, of heavy cream stirred in. Add fresh ground pepper and taste for salt – it probably will not need salt if you salted your pasta water properly and the Parmigiano Reggiano is also salty. Stir to combine completely. Add your LOVE.

Serve in warmed bowls and enjoy!!

Finished Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce in the skillet. — Finished Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce, ready to serve!

Grilled Potato Salad

May 25, 2020 by Mary 2 Comments

Potato Salad signals summer is here – right? And there are many potato salad recipes out there – with mayo, or sour cream or German style that’s warm with vinegar and the list goes on. But I wanted something different, something a little smoky, but light, and I wanted anchovies and capers, so I came up with this Grilled Potato Salad recipe!

You see, I’ve been quarantining in upstate New York with a grill on the deck. Since I am by myself, and I am not fond of doing dishes, I try to grill whatever I can. Heck, I even grilled a whole baby bok choy the other day – it was pretty good but the leaves burnt in order to get some tenderness to the core…oh well!

But here, I grilled the potato slices and scallions first, then combined them with the oil and lemon juice dressing, trying for a completely new version of the German Potato salad recipe. I find the German one nice for its lightness, (no mayo) but too vinegar-y.

What do you think? Tell me your favorite!

I did get a mayo potato salad in the Tanglewood Cookbook a few years ago. You can check out that recipe here.

Then I also did a riff on a Martha Stewart recipe that is super good, but time consuming and a lot of work. Particularly in peeling all of those Cipollini onions – not fun.

So, this Grilled Potato Salad recipe is quick and easy! It won’t spoil your fun on this Memorial Day Holiday. And, it is best eaten warm.

Make this with LOVE and enjoy!!

GRILLED POTATO SALAD – serves 6

1.5 lbs. small organic gold creamer potatoes, sliced into 1/3” thick slices
10 scallions – use about 8” in length
2 Tbs. EVOO

Dressing:

3 Tbs. lemon juice
1 tsp. grainy mustard
1 tsp. Dijon mustard
5 anchovies, finely chopped
1.5 Tbs. capers, drained, patted dry with a paper towel and chopped
1/3 cup EVOO
Salt – to taste
Pepper – fresh ground to taste
Parsley – chopped for garnish

Method:

Toss the scallions and potatoes with the olive oil, add salt and pepper to taste. Light your grill to medium heat. If your grill is particularly hot – turn it in between medium and low.

Carefully place the potatoes and scallions on a vegetable grill pan, being cautious as the olive oil will cause a flare up, so back off, then spread the potatoes and scallions out in a single layer. Grill for 4 – 5 minutes, check to see if beautifully browned. Remove the scallions at this point as they will most likely be nicely grilled. Use a metal pancake turner to loosen all the potato slices yet keeping the lovely grilled surfaces. Turn each potato slice over with tongs and grill for another 4 – 5 minutes, until the potatoes are fork tender.

Meanwhile whisk everything together for the dressing, except for the olive oil, Then slowly add the olive oil, whisking while adding, to emulsify.

Chop up the scallions.

Remove the potatoes to a wide bowl and let cool for 10 minutes. Then add the scallions, toss to combine. Add the dressing and fold everything together. Garnish with parsley. This is best served warm and with LOVE.

Let’s give thanks to all of our amazing veterans who keep us safe and democracy alive on this Memorial Day!!

Pasta all’Amatraciana

May 17, 2020 by Mary 6 Comments

This dish, Pasta all’Amatraciana gives me great joy to make and is so full of amazing memories. You see, when I ran off to Italy by myself for two 3-month periods after Steve passed, I would fly into Milano, to be able to visit with Bianca, and stay at this little boutique hotel, a block and a half away from this very traditional restaurant. I’d order a difficult martini (they really don’t know mixed cocktails very well), 1/2 bottle of chianti, this dish, and literally, just be in heaven. Sigh…!!!

My story…

This was, of course, after the long flight. Then I would walk up and down several blocks numerous times to work it off, go back to the hotel and sleep blissfully all happy and full. In fact, one time, I completely overslept my alarm and missed my train to Arezzo the next day, causing some complications for my dear friend Tiziana.

In this Pasta all’Amatraciana recipe, you must have the heat with the chili flakes. Ideally, you should have bucatini, but in this pandemic time I used leftover spaghetti.

The meat

Ideally, you should use guanciale, which in Italy, is readily available and my absolute favorite ingredient to cook with as it imparts SO much flavor to any dish. Guanciale is the cheek of the pig. Because you might not have any luck finding it here, just use pancetta or really good, high quality, no nitrate, local bacon, which is what I used in these photos. But if you can find it – A. Maz. Ing. – and relish it!

This is a saucy pasta, which is what I remember from my last visit but who knows??? The restaurant was bought by Chinese folks. Only the sweet old Italian waiters were left who wanted to truly please this tired Americana.

They serve you a huge piled plate of pasta. I ate the whole thing.

I walked a lot. I slept very well.

Here’s the recipe to make with LOVE and create some fond memories of your own.

Pasta all’Amatriciana – serves 4 – 6

2 Tbsp. extra virgin olive oil
1 pound of bucatini or spaghetti pasta
½ pound guanciale, chopped into ½-inch chunks or nitrate-free local bacon
1 medium-to-large-size onion, minced (at least 1 cup’s worth)
½ tsp. crushed red pepper flakes
6 cloves of garlic, coarsely chopped
1 can (28 oz.) of San Marzano tomatoes (make sure the can says “D.O.P.”) hand-crushed
1/4 cup grated Pecorino Romano, plus a little extra for serving
Salt and fresh ground pepper to taste

The Process

Heat the oil in a large skillet or Dutch oven on medium-high heat. Add the guanciale or bacon and cook for about 5 minutes, then add the onion and saute for another 3 – 5 minutes until the guanciale or bacon starts to get a little brown, stirring constantly. Add the red pepper flakes and let their flavor infuse the oil for about 30 seconds. Next, add the garlic and cook until it softens and starts to get some golden-brown spots, about 5 minutes.

Add the tomatoes to the skillet. Pour them out of the can and hand crush each tomato into the skillet. Bring to a simmer and then lower the heat and let cook for about 15-20 minutes, stirring regularly. Test for salt and add more if necessary. Don’t go too crazy because the guanciale or local bacon will provide ample flavor and the pecorino will add salt too.

Meanwhile, bring a large pot of water to a boil and generously salt the water once it starts boiling with coarse sea salt. Add the pasta and cook until it is just shy of al dente – 2 minutes less than the lesser amount of cooking time it says on the package. Reserve about ¾ cup of the pasta water and then drain the pasta.

Add the pasta to the tomato-sauce pan and cook for another 2-3 minutes, adding the pasta water little by little to prevent it from getting too dry stirring constantly, making sure the pasta is only cooked to al dente. You should use 1/4 – 1/2 cup as the pasta needs more water to finish cooking. Stir in the Pecorino Romano. Taste and season with pepper and only a little salt if it needs it. Serve with a little extra Pecorino if desired and LOVE!

Enjoy!!

Meatloaf

May 3, 2020 by Mary 6 Comments

What a time we are in, huh? I so worry about the core of our country and what is happening to our democracy. Because if you follow all the politics behind the scenes, it is distressing. So, I suggest you make a Meatloaf to soothe everyone’s anxiety.

Finished meatloaf on a white platter. — Finished meatloaf!

Nothing can calm nerves better than a good old-fashioned Meatloaf for a weeknight or Sunday dinner, just like Momma used to make, right?

And then, what is better the next day, than a meatloaf sandwich with a little extra catsup? Pure heaven in my book!

I had always thought of meatloaf as a basic dish, nothing special, and really hadn’t made it in such a long time. But as my kids were visiting, and I had a big pack of local ground beef in the fridge and a birthday dinner to make for my son, so I suggested meatloaf!

He was excited!

I was thrilled.

My mom’s finishing touch

Because this meatloaf recipe contains my additions to my mother’s recipe, it’s a little richer but you must know that the finishing touch of Hunt’s Tomato Sauce and dried oregano is all hers. I remember from childhood, loving to scoop up the extra sauce that fell down on the sides in the pan, mixed with some of the fat from the beef and being told, that was a no-no. “Too fatty. Would make me fat.”

Why everyone was worried about my weight, I will never know, as I was not and am not fat.

Geez!

There is one part of me, growing up with six men in the house (five older brothers and Dad), that believes that somehow they wanted me to be perfect – according to a perfection in their eyes. And we all know that that is not possible. C’est la vie.

Your ingredients matter

At any rate, it’s really important to use the best dried oregano that you can find. I use Greek dried oregano, because it is super aromatic and potent.

It is always about the quality of the ingredients to make your dish sing. The Dijon mustard is also super important. And this isn’t just any old meatloaf. This recipe makes a meatloaf that will delight your senses, at least for two days. Because sandwiches the next day are a real treat!

On another note…

I do finally feel like I have broken through my veil of grief of Steve’s passing. It is hard to believe, but it will be 3 years in June. Last weekend was the first weekend I really felt like cooking again. Cooking new dishes, researching recipes, making my shopping lists. My daughter-in-law said, yeah, she finally felt like I was back again.

I hope you enjoy this recipe!

Meatloaf ready to go into the oven. — Meatloaf ready to go into the oven

MEATLOAF – serves 4 with leftovers

2.5 lbs. ground beef
1 smallish onion, finely chopped
1 egg – lightly beaten with a fork
½ cup whole milk
¾ cup Panko
1 Tbs. Dijon Mustard
2 Tbs. Worcestershire sauce
½ tsp. crushed red pepper
¼ cup chopped parsley
1 tsp. dried thyme
1 tsp. ground cumin
1 tsp. salt
20 grinds of fresh black pepper

TOPPING:
I 8oz. can of Hunt’s Tomato Sauce – it’s actually all natural!
Dried Oregano – preferable Greek

Preheat oven to 350 F degrees.

Combine all ingredients for the meatloaf (not the topping) and mix thoroughly but do not overmix. Just get everything blended.

Cover a rimmed baking sheet with parchment paper and shape the meatloaf as shown in the photo.

Bake for 45 minutes at 350 F degrees.

Then boost the oven heat up to 425 F degrees and top the meatloaf evenly with Hunt’s Tomato Sauce and sprinkle oregano on top as shown in the photo. Return to the oven and bake for 12 – 15 minutes more.

Remove from the oven and let the meatloaf rest for 10 minutes in the pan. Carefully transfer the meatloaf to a warmed platter using 2 pancake turners. Garnish with parsley. Slice to serve.

Serve with LOVE.

Enjoy leftovers as meatloaf sandwiches with catsup and your hero status!