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 2 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.

Eggplant Tarts Make a Great Tuscan Starter Dish

October 13, 2017 by Mary 12 Comments

Franco’s dish at the cooking class at Tuscookany.

Hello again.

I am trying to be back after my husband’s passing in June. It is so very hard. Three things are helping – cooking and Tuscany, plus of course, ALL of my close friends.

I decided to move to Tuscany, San Fabiano, near Arezzo, in particular, to be in a different place all together and to be with dear friends. I will be here for nearly 3 months to test it out.

I am renting a Count’s home on their vineyard, overlooking a small lake. I’m hoping that a new view may give me a new outlook on my life going forward. It is very hard when you’ve had the same partner you’ve loved for literally 2/3’s of your life.

My friends here in Tuscany encouraged me to do it, helped to set it up and have been so incredibly warm and welcoming and what they say in Italian about me and the passing of Steve to others, I can’t hear (just yet) so I don’t cry as much.

I am going to take Italian language classes. I started with 2 lessons while still in New York with a lovely young man, Giancarlo. I know the days of the week, counting, some key phases and a few other things. It’s really very little, but it’s a start.

All of this was put into place during my last trip to Tuscany in late July, after Zachary’s wedding in Poland. And during that last trip, I had the most fortunate opportunity to cook with Franco and Paolo at Tuscookany.

Tuscookany is a most marvelous place, lined with lavender, overlooking three mountain ranges high on an mountain itself, where you can stay and learn to cook Italian classics, like pizza, tiramisu, gnocchi and some brilliantly revised dishes like Franco’s Eggplant Parmigiano, revisited, that I will share with you here. He calls it Eggplant Pudding. I prefer to call it Eggplant Tarts – I think this name is more appropriate for the sophistication of this dish.

Franco and his partner, Paola (they said they are not married but nearly, as they have a mortgage together) run the amazing cooking school. If you recall, when we all visited Tuscany last year for Bianca’s wedding, Cristina had given me this book that I had talked to you about where I made the most marvelous pasta bean soup. Well, Franco was one of the authors of that cookbook!!

In this recent class, we cooked from about 3 pm until 6:30 or 7, then had time to freshen up or have a glass of wine and enjoy the view (me) and eat the dinner we all made starting at 8 and lasting until 11 or so with wine flowing throughout and the after-dinner drinks – oh my word – so many of them!! And of course I had to sample a few and arrived home to Tiziana very drunk. She was sweet and said I was “just a bit tipsy.”

This eggplant dish is not difficult to make at all, a real surprise to serve your guests, light, flavorful and so, so delicious. But, it does take time. However you can make the tarts and the sauce the day before and warm both up in the microwave, assemble, and serve, so that makes it super easy.

I have taken numerous cooking classes but only Franco’s and another one I’ll tell you about later, in Spain, really taught me new tricks and methods. Franco is quite knowledgeable and also down to earth. He teaches you things you can easily use as a home cook to pump up your skills. You can put his techniques to use right away, as I made these just as soon as I got home in August.

For instance, if your tomato sauce is a bit too acidic, instead of adding sugar, add a tiny bit of baking soda, watch it bubble, just like in chemistry class, and voila! The acidity will be gone through and through, not just in your mouth but in your tummy too!

Another great tip from Chef Franco – leave hard eggplants out with your fruit for 2 days to soften and ripen and they will be much more flavorful.

My version of this dish!

Here are the recipes:

EGGPLANT TARTS – adapted from Chef Franco Palandra – serves 12

3 large eggplants
3 eggs
8 large basil leaves, chopped
Mint leaves from 4 stems, chopped
1 3/4oz. of capers, drained and finely chopped
3 anchovy fillets, patted dry of oil and chopped
1 clove of garlic, finely minced
Olive oil in spray format
Salt to taste
Pepper to taste
Mozzarella cheese or Buffalo Mozzarella cheese, sliced in ¼” thick slices while cold.
Tomato sauce – recipe follows

Preheat the oven to 350 degrees F.

Wash and dry the eggplants. Pierce the eggplants in several places with a fork, place on a parchment paper-lined, rimmed baking sheet and roast for 45 – 55 minutes. When the eggplants are soft and the skin looks wrinkled, remove from the oven and let them cool down.

Cut each eggplant in half, lengthwise, and scrape the insides out, leaving the skin intact as much as you can. Chop the inside membranes of the eggplants and place in a fine mesh colander to drain. Squeeze as much liquid out of the eggplant membrane as you can, before adding the rest of the ingredients below.

Combine the capers, anchovies, garlic, basil and mint and add to the drained eggplant. Lightly beat the eggs separately and add to the eggplant mixture along with salt and pepper to taste. Combine everything in the mixture thoroughly.

Eggplant tarts ready to go into the oven.

The Eggplant Tarts before going into the oven.

Spray the insides of the cups of a 12 cup muffin pan with olive oil spray. Line each cup with some skin from the eggplant, so that the cooked purple side will be on the outside when the cup is turned over. Fill the eggplant skinned lined cups with the eggplant mixture and place the muffin tray on a rimmed baking sheet and bake the eggplant tarts for 20 – 27 minutes in a 350 degree F oven. The tarts should be firm and not wet looking when done.

Allow the tarts to cool slightly, then invert the muffin tin pan on a large flat cutting board. Tarts should be served warm and they can be easily microwaved to a warm temperature before serving.

TOMATO SAUCE – serves 12

2 lbs. of whole plum tomatoes, washed, cored and chopped
1 small onion, chopped
2 cloves of garlic, chopped
5 Tbs. olive oil
1 bunch of fresh basil
Salt
Pepper

Warm the oil in a stainless steel or enameled Le Creuset pot. Add the onions and garlic, cover and cook on low heat to sweat and sweeten the onions, for 12 – 15 minutes, stirring often. Add the chopped tomatoes and simmer for 45 – 60 minutes, until the tomatoes are soft and lovely. Season with salt and fresh ground pepper to taste.

Pass the mixture through a fine sieve or food mill to remove all skin and seeds.

If the sauce is too sour, add ¼ tsp. baking soda.

You can make this sauce ahead of time, refrigerate and warm in the microwave to serve.

TO PLATE EACH DISH:

Slice the mozzarella cheese in ¼” thick slices while still cold, then cover with plastic wrap and leave to attain room temperature and more flavor.

Cover the bottom of each small serving plate with a thin layer of warm tomato sauce. Cut each slice of mozzarella into quarter pieces to open up the serving circle a bit and place in the center of your pool of tomato sauce. Or alternatively, grate the buffalo mozzarella in a circle in the center of the tomato sauce. Place a warm eggplant tart on top of the cheese. Garnish the plate with 2 – 3 basil leaves and serve with a smile and LOVE!

Your guests will LOVE you for this!!

Refreshing Winter Citrus Salad Recipe

March 5, 2017 by Mary 9 Comments

Tis the season for oranges to be plentiful and this Refreshing Winter Citrus Salad Recipe is just the thing to drown out the winter blues, wake up your tastebuds and start thinking about spring!

You know I love blood oranges and Cara Cara’s are so nice too as this salad combines both of them along with pink grapefruit, regular navel oranges, some celery for crunch and young escarole leaves for a touch of bitterness. The oil cured black olives add contrast and just the right amount of extra salt, while the thinly slivered red onions do their thing. This is DELICIOUS!!

We are rounding home stretch of moving and cleaning EVERYTHING out of our offices, reorganizing and repositioning the businesses, coming home dirty and dusty every night for the past week and this salad is just the thing that cleans our bodies and souls up before jumping into the shower and then bed. This is also the reason there has been a pause in my posts.

Of course you don’t have to be dirty and tired to enjoy this salad. It’s crisp and refreshing at any time. Beautiful to look at, with all the colors, it’s a feast for the eyes too. This is the kind of salad that’s so good, you just want to keep shoveling it in and mumbling mmm’s.

Please make sure you peel all of the citrus as described below, with a sharp knife. You don’t want any bitter pith coming in to ruin your dish. Make this now, with LOVE, while all the oranges are plentiful. Enjoy!!!

REFRESHING WINTER CITRUS SALAD RECIPE – serves 3 – 4

4 Tbs. olive oil
2 Tbs. sherry vinegar
Salt and pepper
1 navel orange
2 blood oranges
2 Cara Cara oranges
1 small pink grapefruit
1/2 small red onion, very thinly sliced
3 tender inside celery stalks, thinly sliced at an angle
Handful of black oil cured olives
½ small head of escarole, tender inside leaves
Large pinch of flaky Maldon sea salt

Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside.

Wash and spin dry the escarole leaves. Wrap in paper toweling and chill in the refrigerator.

To remove the peel from all of the citrus fruit, use a small serrated or very sharp boning knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat on the cutting board. Next, take off the peel, cutting from top to bottom, following the curve of the fruit. Try to remove only the peel and white pith, not the flesh of the fruit. It should end up being perfectly spherical and naked.

Once peeled, carefully slice peeled citrus crosswise. Arrange escarole leaves on a large platter. Arrange all citrus slices in a random pattern on top of the escarole, letting them overlap a bit here and there. Scatter onion and celery over top. Dot the surface with olives.

Whisk vinaigrette again, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve with LOVE.

Enjoy!!!

Tuscan Bean Soup with Sfoglini Spaccatelli Pasta

December 17, 2016 by Mary 6 Comments

Tuscan Bean Soup with Sfoglini Spaccatelli Pasta is a recipe based on one from my Tuscan cookbook. I have been wanting to make this soup since the summer when I received the book from my friend Cristina while in Arezzo on that wonderful trip. This Tuscan Bean Soup with Sfoglini Spaccatelli Pasta is so comforting and this pasta is to die for.

Really.

It is made with Organic Durum Semolina flour and water. That’s it! And it is so delicious, really like homemade. My husband could eat this pasta every night so if the good folks at Sfoglini in Brooklyn, NY want to send me a case of this stuff, bring it on!

The pasta shape is Spaccatelli and is sometimes referred to as Strozzapreti or “priest collars.” It resembles a rolled-up scroll or towel, smooth and tight. Legend has it that the name refers to how annoyed Italian men became at seeing their wives labor over cooking extravagant meals for the local clergy. Ha! This two inch strand of tubular pasta is a great substitute for ziti or macaroni in any dish and is superb with a chunky meat sauce as the shape envelops the sauce into the curved folds.

Rather than a chunky sauce that you can make on your own, I opted to highlight this pasta in this luscious bean soup. Plan ahead as you have to soak the beans overnight before cooking, but this is well worth it. This soup is so Tuscan, so comforting, and so perfect on a cold winter night.

I suppose you could use drained and rinsed canned beans but cooking the real thing is so much better. And it’s not much effort. It’s just time. So give this a go!

TUSCAN BEAN SOUP WITH SFOGLINI SPACCATELLI PASTA – serves 8

8 oz. Sfoglini Spaccatelli Pasta
1 lb. dried cannellini beans
8 oz. of ripe or canned tomatoes, crushed
8 cups of vegetable stock
3 cloves of garlic and 1 clove of chopped garlic
1 onion, chopped
3 sage leaves
Chili pepper flakes
Extra virgin olive oil
Salt
Pepper

Rinse and cover the beans with 3 inches of cold water and soak overnight. The next day, rinse, drain and cover with 1½ inches of fresh cold water. Add 3 wholes cloves of garlic and sage leaves and bring to a boil. Lower heat to a simmer and cook for 1.5 – 2 hours, partially covered, until very tender, making sure the beans are always covered with water. Add salt to taste when done.

Puree the beans in a blender with some of the water until you achieve a smooth puree.

In another saucepan, sauté the finely chopped onion and garlic in a little oil. Add the tomatoes and chili pepper flakes and cook for 10 minutes.

Add the bean puree and hot broth. Add salt to taste and bring to a simmer.

Fill a separate large pot with water and bring to a boil. Add coarse sea salt and the Sfoglini Spaccatelli Pasta and cook for 4 minutes. Drain and add to the soup, stirring for 1 minute to combine and to let the pasta finish cooking. Taste the pasta to be sure it is done. It should be al dente.

Ladle the soup in bowls, drizzle with olive oil and top with fresh ground pepper and serve with LOVE.

Enjoy!!!

There are a few boxes left with this special pasta and you can buy a winter subscription box here and receive all of the great products. Remember better pantries make better meals!

Additionally your purchase helps in our partnership with Feed The Children. No one should go hungry.

Tangy Sorrel & Potato Soup with Bacon, topped with MOM’s Popped Lotus Seeds

October 16, 2016 by Mary 16 Comments

When I first heard about MOM’s Popped Lotus Seeds, somehow I didn’t think they could possibly be popped seeds from the lotus flower, but that’s exactly what they are!

The seeds are underneath the lotus flower and one has to remove a brown casing, then pop them like popcorn while seasoning them at the same time. These MOM’s Popped Lotus Seeds are flavored with butter and sea salt and they are DELICIOUS!!! Better yet, they’re low in calories and high in protein. It’s a snack that’s actually ok for you! I’m taking these to the movies – way better than that chemical laden popcorn they sell.

Lotus seeds are commonly used in Chinese medications for their healing benefits. They also contain an enzyme with powerful anti-aging properties so I’m going to eat them by the handful!

The company making MOM’S Popped Lotus Seeds is a small family owned business based in Boulder, Colorado. Their founder was first introduced to the deliciousness of popped lotus seeds as a child when his mother gave them to him as an afternoon snack. In his late 20’s, he found himself fed up with foods that were either chock full of calories or healthy but barely edible. He was determined to find a balance between good-for-you snacks and addicting junk food. That journey led him right back to his childhood.

Lotus seeds are known to be effective in alleviating restlessness, due to the natural sedative and calming effects of the seeds. Having raised two boys myself, I think the founder’s mother was one smart cookie, serving these as snack to a young energetic boy, right?

Besides being a delicious snack, I found them great to replace croutons – and better for you with all of these benefits!! My garden was loaded with sorrel last weekend so I made this quick and easy Tangy Sorrel & Potato Soup with Bacon, topped with MOM’s Popped Lotus Seeds and it was soooo good!! And, the popped lotus seeds are gluten free as an added bonus.

Try this, if you haven’t already eaten them all.
TANGY SORREL & POTATO SOUP WITH BACON, TOPPED WITH MOM’s POPPED LOTUS SEEDS – serves 4 – 5

1Tbs. unsalted butter
2 oz. nitrate-free smoky bacon, cut into 1/4-inch dice
1/2 cup dry white wine
1 1/2 quarts chicken stock or canned low-sodium broth
1/2 lb. Yukon Gold potatoes, peeled and cut into 1/4-inch dice
Salt, to taste
Freshly ground pepper, to taste
3 Tbs. heavy cream
1/2 lb. sorrel, stems discarded, leaves coarsely chopped.
1 cup of MOM’s Popped Lotus Seeds, Sea Salt flavor

Melt the butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the heavy cream and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Ladle the soup into bowls and serve topped with Mom’s Popped Lotus Seeds Sea Salt flavor.
Pass a bowl of more MOM’s Popped Lotus Seeds at the table.

The soup can be made without the sorrel and refrigerated overnight. Bring to a simmer and add the coarsely chopped sorrel just before serving.
MOM’s Popped Lotus Seeds can also be ground in a mini grinder, combined with a little freshly grated Parmigiano cheese and used to coat zucchini slices for a great gluten free “breading”. Saute in olive oil, drain on paper toweling. Serve with LOVE and some Roquefort cheese during your next cocktail hour.

There are just a few fall boxes left where you can
get your own bag of gluten free MOM’s Popped Lotus Seeds!

And your purchase helps us support Feed The Children.

Make Nonna’s Pomarola Sauce Recipe Now!

October 3, 2016 by Mary 14 Comments

Tomatoes galore!! It’s the season and with the abundance of tomatoes from my garden, right now is the time to make Nonna’s Pomarola Sauce Recipe that I learned from my friends in Italy when we visited in July for Bianca’s wedding.

It was funny, when I first tried to make this, we were all texting back and forth running from Warsaw (with Agata) and Milano (with Bianca, the granddaughter) and Arezzo (with Tiziana, the daughter) on ingredients for the recipe but I had already started with carrots and onions before I learned from Tiziana, that Nonna only uses garlic, oil, tomatoes, salt, chili flakes and a little bit of butter at the end. That’s it! Simple is always best, isn’t it? Although I met Nonna at the wedding, she only speaks Italian, not my strong suit.

So make this simple clean tomato sauce, called Pomarola Sauce, that just lets the richness of the tomatoes shine through. Think of this as “summer in a jar” ‘cause that’s what it is!

Of course you skin the tomatoes easily after a dip in boiling water, but then you have to remove the seeds by hand. This takes time!! But it is worth it because I made it again this past week, cooking the tomatoes with skin and seeds and then putting it through the mill to remove it all and you know what? The resulting sauce was not as sweet and it was much thinner.

Woman deseeding fresh tomatoes outside in the yard.

Notice the wine to get through this process of deseeding the tomatoes. Luckily it was a beautiful day the weekend before last!

Deseeded tomatoes in a plastic bowl on the grass.

Here’s a whole bowlful of deseeded tomatoes!

So it’s up to you but the work beforehand does pay off.

Here you go with the official recipe from Nonna!

NONNA’S POMAROLA SAUCE – makes four 14 oz. jars of sauce

¼ cup of olive oil
5 large cloves of garlic, minced
11 lbs. tomatoes, skinned, seeded and chopped
Salt, preferable French Grey Salt, to taste
¼ – ½ tsp. red chili flakes
1 Tbs. unsalted butter

Bring a large pot of water to boil. Drop tomatoes in and leave in for one minute. Remove with a slotted spoon and let drain. When cool enough to handle, peel the tomatoes, remove all of the seeds (it is tedious but worth it) and chop.

Heat the olive oil and add the minced garlic and salt. Saute for just a minute and smash down the garlic with a fork, just like Nonna does it. Stick your nose in the pot and breathe in the delicious garlic aroma.

Add the chopped tomatoes and bring to a boil, lower to a simmer. Simmer slowly for two hours, uncovered, stirring every so often. When thick and lovely, or as Nonna says, “It is ready when the tomatoes are ready.” Ha!

Add the chili flakes and off-heat, stir in the butter until melted. That’s it!

Store in clean glass jars and freeze or you could actually can them if you want to. Follow the specific canning instructions for that.

Nonna's Pomarola Sauce on fusilli in white bowls.

Have a dinner like this in the winter – Pomarola Sauce on fusilli. Simple, clean and rich tasting all at once!

My apologies to you for being out of commission for a bit. Our son got married on September 9^th with a big reception at their house in Brooklyn on September 10^th!!! Here they are leaving City Hall in a rice shower.

It was quite the party, delicious cheeses and appetizers followed by Turkish food and a huge spread of homemade desserts. His new wife did such a sweet thing. She went on Facebook, found and printed photos of everyone who made a dessert and put it as a stand-up card next to their creation, so everyone knew who made what. Isn’t that so SWEET??!!

Hope you have a great week and get your tomato sauce made for a little summer in a jar this winter.