Many, many banana bread recipes were attempted before finding this gem. It seems strange at first glance, but the curdled milk makes this bread moist and delightful. Wrapped in foil, this is a road trip necessity.
Ingredients:
2/3 cup whole milk
1 tablespoon fresh lemon juice
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
2 very ripe medium bananas
1 cup (or more) mini-chocolate chips
Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
Mix together milk and lemon juice and let stand until milk curdles, about 1 minute (sometimes a little longer).
Sift together flour, baking powder, salt, and baking soda in a bowl.
In a stand mixer with the paddle attachment, beat together butter and sugar on high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled and pretty gross).
Add flour mixture to banana mixture alternately with milk (begin and end with flour), mixing at low speed just until batter is smooth. Stir in chocolate chips. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.
Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.
Note: This recipe also works for muffins or mini-muffins. Cooking time will be much less so keep an eye on them!
Tuesday, July 8, 2008
Saturday, June 14, 2008
Chocolate Shortbread Hearts
The word "cookie" does not seem noble enough to describe these delicious heart-shaped goodies. Yes, they are a cookie in form, but they have a level of sophistication that put them above those other members of the cookie class. Rich from the traditional shortbread base, but complex from chocolatey/sweet/salt mix, all combined into a crumbly texture that perfectly transports the flavors to your mouth...! Truly meant for a cookie conoisseur. Dad discovered these, of course, and has been making them yearly for at least 10 years.
Chocolate Shortbread Hearts
* Needs to chill overnight
2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1/4 teaspoon baking soda
2 sticks (1cup) unsalted butter, softened
1 cup confectioners' sugar, sifted
1-1/4 teaspoons vanilla
1/4 tsp salt
Into a bowl sift together the flour, the cocoa, the baking soda, and the salt.
In a large bowl with an electric mixer cream the butter, add the confectioners' sugar, a little at a time, beating, and beat the mixture for two minutes.
Beat in the vanilla and add the flour in two batches, blending the mixture at low speed until it is just combined after each addition.
Transfer the dough to a large sheet of wax paper, cover it with another large sheet of wax paper, and roll it out 1/3 inch thick. Chill the dough between the sheets of wax paper on a baking sheet for two hours, or until it is firm, or chill the dough, wrapped well in plastic wrap, for up to two days.
Peel off the top sheet of wax paper, cut out hearts with a 2-1/2 inch-wide heart-shaped cutter, and arrange them two inches apart on baking sheets lined with parchment paper. (Gather the scraps, reroll and chill the dough until it is firm, and cut out cookies in the same manner)
Bake the cookies in the middle of a preheated moderately slow oven (325 degrees F.) for 16 to 18 minutes, or until they are set. Transfer the cookies to racks, let them cool, and store them in airtight containers. Makes about 50 cookies.
Chocolate Shortbread Hearts
* Needs to chill overnight
2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1/4 teaspoon baking soda
2 sticks (1cup) unsalted butter, softened
1 cup confectioners' sugar, sifted
1-1/4 teaspoons vanilla
1/4 tsp salt
Into a bowl sift together the flour, the cocoa, the baking soda, and the salt.
In a large bowl with an electric mixer cream the butter, add the confectioners' sugar, a little at a time, beating, and beat the mixture for two minutes.
Beat in the vanilla and add the flour in two batches, blending the mixture at low speed until it is just combined after each addition.
Transfer the dough to a large sheet of wax paper, cover it with another large sheet of wax paper, and roll it out 1/3 inch thick. Chill the dough between the sheets of wax paper on a baking sheet for two hours, or until it is firm, or chill the dough, wrapped well in plastic wrap, for up to two days.
Peel off the top sheet of wax paper, cut out hearts with a 2-1/2 inch-wide heart-shaped cutter, and arrange them two inches apart on baking sheets lined with parchment paper. (Gather the scraps, reroll and chill the dough until it is firm, and cut out cookies in the same manner)
Bake the cookies in the middle of a preheated moderately slow oven (325 degrees F.) for 16 to 18 minutes, or until they are set. Transfer the cookies to racks, let them cool, and store them in airtight containers. Makes about 50 cookies.
Cavajunas: Christmas Cookies
These fall into the category of Italian traditions that are revered and talked about in our family but haven't materialized in our generation. Apparently these cookies are involved to make but worth it. When we're ready to attempt it, we'll know where to find the recipe!
Another note: I question whether the names my grandmom gives to things are accurate, and you should too. Not that I blame her: Imagine playing whisper down the lane across time, space and language? Then deciding how that "name" should be spelled. -> decrease accuracy by another 60%. Just warning you not to ask for these by name in Italy.
Cavajunas
FILLING:
2lb walnuts/pecans
1lb honey
1/2 bar semi sweet bakers chocolate
1 orange rind
glass of wine
chestnuts
DOUGH:
1 cup white wine
1 cup oil
1 cup water
1 egg
flour
Divide dough into two parts. Roll each part with rolling pin into pizza shape (quite large). Every once in a while, add a little flour. Add filling in a line. Then fold dough over and cut into separate cookies. Continue this until dough is gone. Push fork on ends to make a ravioli-type cookie. Then deep fry.
Another note: I question whether the names my grandmom gives to things are accurate, and you should too. Not that I blame her: Imagine playing whisper down the lane across time, space and language? Then deciding how that "name" should be spelled. -> decrease accuracy by another 60%. Just warning you not to ask for these by name in Italy.
Cavajunas
FILLING:
2lb walnuts/pecans
1lb honey
1/2 bar semi sweet bakers chocolate
1 orange rind
glass of wine
chestnuts
DOUGH:
1 cup white wine
1 cup oil
1 cup water
1 egg
flour
Divide dough into two parts. Roll each part with rolling pin into pizza shape (quite large). Every once in a while, add a little flour. Add filling in a line. Then fold dough over and cut into separate cookies. Continue this until dough is gone. Push fork on ends to make a ravioli-type cookie. Then deep fry.
YOUR DOWNFALL: Chocolate Chip Chewies
Essentially a pan-sized cookie with a brownie texture...this recipe is legendary. Fortunately (unfortunately?) my dad has a batch of these going almost every time I come home. We are both afflicted with an addiction of anything cookie-like (you can count my brother in on that too, mr. wookie cookie).
Chocolate Chip Chewies
2 1/4 cups flour
1 cup packed light brown sugar
1 tsp. salt
2 eggs
2 tsp. vanilla extract
2 cups chocolate chips (add to your liking)
Pinch of cinnamon (optional)
Butter 9x13 inch pan
Preheat oven to 325 degrees
In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Pour into buttered pan.
Bake at 325 for 40-45 minutes. Let cool at least 20 minutes.
EAT.
Chocolate Chip Chewies
2 1/4 cups flour
1/2 tsp. baking soda
1 cup (2 sticks) unsalted butter softened
1/2 cup granulated sugar1 cup packed light brown sugar
1 tsp. salt
2 eggs
2 tsp. vanilla extract
2 cups chocolate chips (add to your liking)
Pinch of cinnamon (optional)
Butter 9x13 inch pan
Preheat oven to 325 degrees
In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Pour into buttered pan.
Bake at 325 for 40-45 minutes. Let cool at least 20 minutes.
EAT.
Rachel Ray's Chicken Enchiladas
I had good luck with these; simple and delicious. A favorite of the boyfriend.
Yeah, yeah, I know in the digital information age there is no need to copy and paste information, but, well...oh well.
Rachel Ray's Chicken Enchiladas
Ingredients
8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Directions
Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set
chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to
simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using
the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with
enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese.
Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set
enchiladas. Serve.
Yeah, yeah, I know in the digital information age there is no need to copy and paste information, but, well...oh well.
Rachel Ray's Chicken Enchiladas
Ingredients
8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Directions
Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set
chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to
simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using
the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with
enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese.
Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set
enchiladas. Serve.
Maple Salmon
Mom-mom is a salmon expert. Here is one of our favorites (being a family of maple freaks).
Maple Salmon
combine:
1/4 cup maple syrup, 2 tablespoon dijon, 2 tablespoon olive oil, 1 teaspoon worchestire, salt/pepper
spray a glass pan with pam, lay salmon in pan
pour mixture on top, sprinkle with fresh dill
poke with fork
bake at 400 for 25 minutes.
My Friend's Chocolate Chip Cookies
Of the soft and thick variety and notably delicious. He sent me a very nice description of his method (which I have yet to try!)
Aaron's Chocolate Chip Cookie / Method
"There's nothing special about this recipe's ingredients, like I said last night, it's just the Toll House one from the bag of the chocolatechip bag (don't tell anybody). The trick is all in how you make them. The recipe itself is below, but there are two things you should know before you try it on your own: first, I'm more a cook than a baker, somy measurements are never exact and I always taste at each stage addinga little of whatever I think the dough needs, and second, I think baking is an art best practiced with others so if you want to try your hand at making these cookies let me know and we can experiment together.
That said, simple recipe:
2 1/4 cups of flour
1 tsp. baking soda1 tsp. salt
1 cup butter3/4 sugar
3/4 brown sugar
1 tsp. vanilla
2 eggs
12-oz. of whatever chips you like (chocolate, peanut butter,butterscotch, all three?)
The method is the artsy part...combine the flour, salt, and baking soda and stir it with a fork or a whisk for about a minute to incorporate some air, then let it sit.
combine the sugars, mix them with a fork or an automatic mixer for a few seconds, just to breakup the brown sugar and mix the white sugar in. Then add a stick of butter (real butter, unsalted, Hotel Bar is the brand I use. Also, I pop the stick in the microwave for about 15 seconds and then cut it into pieces which I add one-by-one). Cream the butter and sugar for a minute and add the vanilla (a little extra vanilla never hurt anybody, and it smells sogood). Mix until everything is incorporated together.
Now the tricky parts...break the eggs into a bowl of their own. Start mixing the butter/sugar/vanilla. Add one egg and mix until incorporated. Add the other egg. Then slowly add in the sifted flour mixture, making sure each batch is fully incorporated before adding the next.
After all that, you just mix in your chips, eat about half the dough (optional, but highly recommended), then make little dough balls out of the other half and bake them at 350 for about 10 minutes."
Aaron's Chocolate Chip Cookie / Method
"There's nothing special about this recipe's ingredients, like I said last night, it's just the Toll House one from the bag of the chocolatechip bag (don't tell anybody). The trick is all in how you make them. The recipe itself is below, but there are two things you should know before you try it on your own: first, I'm more a cook than a baker, somy measurements are never exact and I always taste at each stage addinga little of whatever I think the dough needs, and second, I think baking is an art best practiced with others so if you want to try your hand at making these cookies let me know and we can experiment together.
That said, simple recipe:
2 1/4 cups of flour
1 tsp. baking soda1 tsp. salt
1 cup butter3/4 sugar
3/4 brown sugar
1 tsp. vanilla
2 eggs
12-oz. of whatever chips you like (chocolate, peanut butter,butterscotch, all three?)
The method is the artsy part...combine the flour, salt, and baking soda and stir it with a fork or a whisk for about a minute to incorporate some air, then let it sit.
combine the sugars, mix them with a fork or an automatic mixer for a few seconds, just to breakup the brown sugar and mix the white sugar in. Then add a stick of butter (real butter, unsalted, Hotel Bar is the brand I use. Also, I pop the stick in the microwave for about 15 seconds and then cut it into pieces which I add one-by-one). Cream the butter and sugar for a minute and add the vanilla (a little extra vanilla never hurt anybody, and it smells sogood). Mix until everything is incorporated together.
Now the tricky parts...break the eggs into a bowl of their own. Start mixing the butter/sugar/vanilla. Add one egg and mix until incorporated. Add the other egg. Then slowly add in the sifted flour mixture, making sure each batch is fully incorporated before adding the next.
After all that, you just mix in your chips, eat about half the dough (optional, but highly recommended), then make little dough balls out of the other half and bake them at 350 for about 10 minutes."
Carrot Soup a la Larz
Once in a while we try to make something new, not Italian and healthy. Here is one from Larz!
Carrot Soup
1 tbsp butter (can sub olive oil)
1 lb carrots, chopped
1 small onion, chopped
3 c chicken stock
0.5 c orange juice
2 tsp tarragon, chopped
melt butter in large saucepan
saute carrots and onion about 8 min
add stock. bring to boil. simmer 10 min
puree
simmer 5 min with oj and tarragon
season with salt and pepper
Carrot Soup
1 tbsp butter (can sub olive oil)
1 lb carrots, chopped
1 small onion, chopped
3 c chicken stock
0.5 c orange juice
2 tsp tarragon, chopped
melt butter in large saucepan
saute carrots and onion about 8 min
add stock. bring to boil. simmer 10 min
puree
simmer 5 min with oj and tarragon
season with salt and pepper
Iced Anise Cookies
This one hasn't made it into my generation, but its a favorite of my mom and her italian relatives. The recipe comes from Aunt Edith (Fala) Vanni.
Iced Anise Cookies
1 stick butter
3/4 sugar
3 eggs
2 (house) tablespoons of anise oil
"spot of milk"
Cream together 2 cups of flour sprinkled a little at a time........"you may need more. youre looking for a smooth creamy, but not stick dough, just like silk."
Form one big ball and pinch little balls about 1 1/2" to place on cookie tray.
Bake 350 for 12 - 15 minutes
Icing:
mix together 1 teas. anise oil, confection sugar, and milk little at a time until mix is thick and creamy.
Dip top of cookies in icing place on tray or rack sprinkle with sprinkles and let dry.
Iced Anise Cookies
1 stick butter
3/4 sugar
3 eggs
2 (house) tablespoons of anise oil
"spot of milk"
Cream together 2 cups of flour sprinkled a little at a time........"you may need more. youre looking for a smooth creamy, but not stick dough, just like silk."
Form one big ball and pinch little balls about 1 1/2" to place on cookie tray.
Bake 350 for 12 - 15 minutes
Icing:
mix together 1 teas. anise oil, confection sugar, and milk little at a time until mix is thick and creamy.
Dip top of cookies in icing place on tray or rack sprinkle with sprinkles and let dry.
Pizzelles
I can't remember a Christmas where grandmom doesn't come with a huge tin full of the crisp, powdered disks. Grandmom is very particular about her pizzelle maker; the one she uses has been out of production since the 70s. I found this out looking for her a replacement when hers died - it was a scary time. What if the pizzelles would never be the same? But thankfully she found another one that seems to create lovely pizzelles, at least from the consumer's perspective :)
Pizzelles
6 eggs room temperature
3 1/2 cups of flour
1 1/2 cups white sugar
1 cup butter melted and cooled
4 teaspoons baking powder
2 tablespoons vanilla or anise
(Makes 60)
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted butter and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Cook using pizzelle maker.
Pizzelles
6 eggs room temperature
3 1/2 cups of flour
1 1/2 cups white sugar
1 cup butter melted and cooled
4 teaspoons baking powder
2 tablespoons vanilla or anise
(Makes 60)
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted butter and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Cook using pizzelle maker.
Really, Really Delicious Butter Cookies
 |
| Before |
Really, Really Delicious Butter Cookies
Reminders:
1. The day before: Make dough and keep in refrigerator overnight
2. Take butter out of refrigerator on baking day to soften
Preheat oven 350
Cream two sticks of SOFTENED butter
Gradually add 1/2 cup sugar and beat until fluffy
Beat in one egg and 1/2 teaspoon vanilla
Add in 2 and 1/2 cups sifted flour
Put in baggie and chill overnight
Roll on lightly floured surface
Cut into shapes (flour the cutters on bottoms)
Roll thick -- keep dough cold
Bake ungreased baking sheets for 10 minutes
YUMMY ICING:
Half box Confectioners sugar (yes!)
Add tablespoon milk and one tablespoon butter
Bring it to the correct consistency (might need a little bit of milk if too thick)
Add food coloring
Decorate!
 |
| After! |
 |
| Adam's masterpiece |
Aunt Lil Branco's Hot Milk Sponge Cake
This is one of our all-time favorite cakes. It is amazing. You must make it....be warned it can be a "flopper." Even then, its worth it :)
Aunt Lil Branco's Hot Milk Sponge Cake
Use Turk's Head Pan
Preheat Oven to 325 degrees
Heat 1/4 pound butter and 1 cup milk on very low heat (watch that it does not boil or burn)
Using mixer combine gradually: 1-3/4 cup sugar, 4 eggs, 1 teaspoon vanilla
sift in 2 cups flour and 2 teaspoons baking powder
Slowly add milk/butter mixture to the flour mix (a little at a time)
Bake for 45 minutes
Mom: "I remember my Aunt Lil adding everything slowly to the main batter and a little at a time."
Aunt Lil Branco's Hot Milk Sponge Cake
Use Turk's Head Pan
Preheat Oven to 325 degrees
Heat 1/4 pound butter and 1 cup milk on very low heat (watch that it does not boil or burn)
Using mixer combine gradually: 1-3/4 cup sugar, 4 eggs, 1 teaspoon vanilla
sift in 2 cups flour and 2 teaspoons baking powder
Slowly add milk/butter mixture to the flour mix (a little at a time)
Bake for 45 minutes
Mom: "I remember my Aunt Lil adding everything slowly to the main batter and a little at a time."
Mom-mom Joan's Meatballs and Sauce
Against all odds, the Irish grandmom's recipe became the family classic!
Mom-mom Joan's Meatballs and Sauce
Meatballs
3 lbs. ground beef (can use mixture of veal, pork and beef) (Will get 15 to 20 meatballs per pound)
4 t parm/pecorino/romano cheese
4 t parsley flakes
1 t onion salt
1/2 t salt and pepper
1/4 tsp garlic salt or powder (very little)
2 Eggs for every pound of meat mixture: Break 6 eggs into separate bowl - beat - add small amount of water.
Dip 3 to 4 slices of stale bread into eggs (remove crust) -crumble into meat mixture. Slowly add eggs into meatball mixture (not all at once). Add water to meatball mixture if necessary to make them loose and sticky.
Cover bottom of pan with oil and brown meatballs on all sides - remove from pan - brown sausage in pan. (Meatballs and sausage should not be cooked through. Set aside meat in bowl.)
Sauce
(double this recipe if using 3 lbs. of meat or for large group)
1 t minced onion
1/2 t garlic salt
1 t parsley flakes
1 t basil leaves
1 bay leaf
2 t grated cheese
1/4 t pepper and salt
1 t sugar
one whole onion
1 12 oz. can Contadina tomato paste (one can water)
1 29 oz. can puree
Cover bottom of pan with olive oil; enough so paste doesn't stick. After oil is hot, add paste and other ingredients. Bring to boil; add meatballs and sausage to the pan. Simmer 2 to 3 hours, stirring frequently. If sauce becomes too thick, add a little water.
VERY IMPORTANT DO'S AND DON'TS, according to Joan:
MEATBALLS:
"Never use breadcrumbs in the meatballs. It makes them sandy and hard."
"Don't make big meatballs. I don't like big huge meatballs. It's horrible."
"Don't cook them all the way through. They get rubbery, like rubberballs."
"I don't like garlic in my meatballs; some people do."
"No hot sausage, because I don't like hot sauce."
"Always use Contadina; any other brand is sour."
QUOTES ON THE SAUCE:
"Whole onion soaks up the acid from the tomatoes."
"I hate your frying pan. You should use Tefal."
"When you put the gravy in the refrigerator, put the meat in a separate dish. The meatballs soak up the gravy."
Mom-mom Joan's Meatballs and Sauce
Meatballs
3 lbs. ground beef (can use mixture of veal, pork and beef) (Will get 15 to 20 meatballs per pound)
4 t parm/pecorino/romano cheese
4 t parsley flakes
1 t onion salt
1/2 t salt and pepper
1/4 tsp garlic salt or powder (very little)
2 Eggs for every pound of meat mixture: Break 6 eggs into separate bowl - beat - add small amount of water.
Dip 3 to 4 slices of stale bread into eggs (remove crust) -crumble into meat mixture. Slowly add eggs into meatball mixture (not all at once). Add water to meatball mixture if necessary to make them loose and sticky.
Cover bottom of pan with oil and brown meatballs on all sides - remove from pan - brown sausage in pan. (Meatballs and sausage should not be cooked through. Set aside meat in bowl.)
Sauce
(double this recipe if using 3 lbs. of meat or for large group)
1 t minced onion
1/2 t garlic salt
1 t parsley flakes
1 t basil leaves
1 bay leaf
2 t grated cheese
1/4 t pepper and salt
1 t sugar
one whole onion
1 12 oz. can Contadina tomato paste (one can water)
1 29 oz. can puree
Cover bottom of pan with olive oil; enough so paste doesn't stick. After oil is hot, add paste and other ingredients. Bring to boil; add meatballs and sausage to the pan. Simmer 2 to 3 hours, stirring frequently. If sauce becomes too thick, add a little water.
VERY IMPORTANT DO'S AND DON'TS, according to Joan:
MEATBALLS:
"Never use breadcrumbs in the meatballs. It makes them sandy and hard."
"Don't make big meatballs. I don't like big huge meatballs. It's horrible."
"Don't cook them all the way through. They get rubbery, like rubberballs."
"I don't like garlic in my meatballs; some people do."
"No hot sausage, because I don't like hot sauce."
"Always use Contadina; any other brand is sour."
QUOTES ON THE SAUCE:
"Whole onion soaks up the acid from the tomatoes."
"I hate your frying pan. You should use Tefal."
"When you put the gravy in the refrigerator, put the meat in a separate dish. The meatballs soak up the gravy."
Friday, June 13, 2008
Dad's Crab Cakes
There are only a handful of recipes that are consistently requested to be made for special events. here is one!
Dad's Crab Cakes
Adapted from [to be inserted]
Prep:
3 slices of Wonderbread - remove crust and cut into 1 inch cubes
Combine:
3 T Mayonnaise
1 beaten egg
Add:
Dash of Worchestshire
Old Bay seasoning
1 tsp honey mustard
1 lb. lump crab
Wondebread (per above)
Form into balls
Fry in 1.5 inches of peanut oil / lard @ 360 degrees
******
Serve with french fries and cole slaw
+ Dry Reisling
Enjoy!
Dad's Crab Cakes
Adapted from [to be inserted]
Prep:
3 slices of Wonderbread - remove crust and cut into 1 inch cubes
Combine:
3 T Mayonnaise
1 beaten egg
Add:
Dash of Worchestshire
Old Bay seasoning
1 tsp honey mustard
1 lb. lump crab
Wondebread (per above)
Form into balls
Fry in 1.5 inches of peanut oil / lard @ 360 degrees
******
Serve with french fries and cole slaw
+ Dry Reisling
Enjoy!
Costello Food Blog
The Costello family of South Jersey has been eating, ancestrally speaking, for hundreds of years. It's time to start keeping track of this culinary evolution. Expect ground-breaking recipes, delicious sweets, staples and bastardization of staples. Enjoy!
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