Recipe: Potato and Onion Frittata

If you follow this blog, particularly through the summer, you’ll know that I’m a huge supporter of local food and fresh food. From the garden and from the surrounding farms, we have tons of fresh vegetables to choose from when the weather is bright and sunny.

Well, it’s still sunny today but in the winter, these clear blue skies mean it’s achingly cold outside, the kind that hits you right down to the bone. And the view from my kitchen window is one of barren winter land. My backyard garden is a pile of snow. And in the kitchen, root vegetables and pantry items abound. Sigh. In the winter, I have to think long and hard about what to pull together to eat.

On a side note: I do not go in for those hothouse tomatoes in stores this time of year. They get soft on the outside but are strangely still hard on the inside and taste like water.

But a brand new cast iron pan I got in the post-Christmas sales (75% off folks!) is calling my name and may provide the solution this week. Seasoned up, it’s a good tool for making frittata. I’ve done a couple of other frittatas (spaghetti and asparagus) on the blog, but none in the oven so this is a bit new.  What’s on hand: potatoes and onions and one of my favourite cheeses: goat cheese. Put together and warm and hearty, it should make those winter blue skies look warm, at least from this kitchen window. Happy cooking everyone… (p.s: you don’t need a cast iron pan for this recipe, a oven-proof pan will do!)

Potato and Onion Frittata
12 eggs
1/2 cup whole milk
2 medium yellow onions
2 pounds potatoes, preferably Yukon Gold
100g goat cheese
Salt and pepper to taste
Olive oil

By |January 15th, 2015|Primo, Recipes|0 Comments

Recipe: Panettone (or Pandoro) French Toast

One, two, three, six….ten…..just how many panettone or pandoro do you have in your house this season? My current count is four, but I imagine more are on their way, especially when they go on sale. I can’t resist the chocolate ones. Of course, buying more panettone, on top of the ones you receive, is just an excuse to make panettone French toast!

As much as a Christmas tree or turdilli are traditional, piling up panettone is also an Italian tradition. (At least I think so!) You might find these breads under two names: panettone or pandoro (like the one pictured in this recipe). What’s the difference? Where they are made, the shape and the history of each bread differs. Here’s an account of the differences, but for this recipe either will work. This sweet Italian bread, studded with raisins, dried orange or chocolate is a typical gift between friends and family during the holidays. Usually served with espresso after a meal or during friendly visits, the breads are so popular they can tend to pile up in the cupboard or catina. In fact, in areas of the city where many Italians live, whole aisles in some grocery stores are dedicated to variations of this treat.

So after you’ve eaten a few with your coffee, what are you do to? Get creative! Use it in bread pudding. Try an ice cream bombe (here’s the recipe I wrote for Aurora Importing). The quick and easy way is this: the day after Christmas, my family has panettone French toast, making this sweet bread a breakfast treat. Other than an excuse to essentially have cake for breakfast, the best part of panettone French toast is it is totally Italian-Canadian: Italian sweet bread served with Canadian maple syrup. Perfect! Here’s how to do it at your house:

Panettone French Toast
1 panettone, sliced into 8 -10 servings
4 large eggs
½ cup milk or cream
Cinnamon
Nutmeg
Butter

By |December 26th, 2014|Dolce, Recipes|0 Comments

Christmas dessert recipes roundup

What’s in your oven this week? After three years on this blog, I’ve been able to record a few of my family’s holiday recipes, particularly desserts. I’ve taken a moment to round up these recipes so you have them handy in the lead-up to Christmas, all in one post. From potato doughnuts to chocolate salame, it’s hard to pick one favourite. I’m going to try and bake few over the next days (if the little one will sleep!) – I hope you join me.
Click the photo, or the link below it, to get cooking or baking!

Recipe: Italian Potato Doughnuts (Colluri)

Recipe: Torrone

Recipe: Chocolate Salame

By |December 22nd, 2014|Recipes|4 Comments

Recipe: Sautéed Rapini with Garlic

It’s a little sad out in my garden. The tomatoes, eggplant, cucumbers and beans have spent their last energy. We’ve cleaned up the leaves and started prepping the yard for winter. As much as I mourn the loss of these fresh vegetables, fall brings later harvests of squash and the dark, green, leafy  branches of rapini. Rapini thrive in colder weather, popping up in very late fall or early spring. These greens are, of course, good for you and have an interesting bitter flavour that is favoured in Italy. But don’t be afraid of the bitterness – it can be mellowed with a little blanching. Even my English/German brother-in-law has come to appreciate the flavour, when at least mixed into dishes.

Rapini are also known as rapi or broccoli di rapa in Italy, but if you are watching food shows on TV, you’ll hear them being called broccoli rabe, which may just be bad pronunciation of the actual name. The buds, which look a little like broccoli (though they’re not related), leaves and stems are all  edible and feature often in Southern Italian cooking.

Served too crunchy and raw and you might find the bitterness overwhelming. Overcook them and they are mushy and stringy. But get this simple side dish recipe of sautéed rapini with garlic down pat and you can repurpose it for a variety of dishes. Chopped up smaller and fried up with potatoes, or tossed in to pasta or served over polenta, rapini are used in multiple ways.

Sautéed Rapini with Garlic
1 bunch rapini
2 tablespoons olive oil
2 large garlic cloves, sliced
pinch of dried hot pepper flakes, if desired
salt to taste

By |October 3rd, 2014|Contorno (sides and snacks), Recipes|3 Comments

Preserving Sicilian Zucchini

The end of summer harvest is a great time to take a look at what you can preserve for winter so you can have fresh vegetables, without preservatives, year-round. This is one of the most common questions I get via email from readers: how to preserve certain vegetables and what they can be used for.  Most recently Sicilian zucchini have been gaining in popularity, particularly in urban backyards where many people from a variety of cultures, not just Italians, take on the challenge of growing the longest and largest zucchini. Check out this story from just this week from The Toronto Star – it features a 6-foot long zucchini!

These Sicilian zucchini, or cucuzza squash, need to dangle from fences or clothes lines to grow to their lengths, but the longer you grow them, the bigger the seeds get inside (and less flesh there is to eat!). They have a very light flavour, as opposed to the typical smaller, dark green zucchini you might buy at the store. The beauty of the Sicilian zucchini, other than they are always a conversation starter with neighbours and guests, is that even their leaves and shoots are edible. Check out this Tenerumi Pasta (Zucchini Shoot Pasta) recipe I posted last year. Today though, I’m featuring how to prep these monster zucchini for recipes and the freezer. Note, though, that you can use these techniques with other types of zucchini as well.

The biggest issue with dealing with these zucchini is finding a cutting board big enough! Below is our 3.5-foot zucchini getting prepped for preserving.

Of course, the easiest thing to do is to chop up this giant into thirds to make it manageable. Try to keep the thinnest part, where there is the least amount of seeds, as one section. There’s two things to be aware of when dealing with these particular zucchini, as opposed to the regular zucchini you find in the store: they have a slightly “furry” skin that needs to be removed and though they are a pure white inside, once you cut them they sweat out a brown liquid. Be sure to use or process the zucchini as soon as you cut it.

By |September 12th, 2014|Conservare (preserving), Recipes|2 Comments

Recipe: Sausage and Polenta

I had to drag out a sweater last weekend, much to my dismay. It’s starting to get chilly in evenings and, I admit, it feels as though we’ve been cheated out of a usual scorching summer. As a result, I’m still waiting for my garden tomatoes to ripen to a full red. The chilly air also had me craving a good hearty meal. When Aurora Importing sent me over a new product: Allessia Polenta with truffles, I saw an opportunity!

Polenta, most commonly made as a boiled cornmeal, is versatile but can take a little while to cook from scratch. As much as I like slow cooking (and there will be more about that next week!), sometimes you just want a substantial dinner on the table, fast. The Allessia Polenta with truffles looked like the perfect option: all natural ingredients, no preservatives or artificial flavours/colours and made with non-GMO corn. We have a winner! The best thing: just add water, stir for 10 minutes, add a drizzle of olive oil and some cheese (if desired). Quick and easy and the exotic taste of truffles was a fancy addition to dinner.

You’ll notice this is a white polenta rather than the usual yellow type made with yellow maize. Ground from white maize from the foot of the Maiella mountain in Guardiagrele found in the Abruzzo region of Italy, this type is popular in northern Italy. The finer grain also makes a creamy, soft polenta, whereas a courser grind would make a firmer polenta great for shaping and frying. Either way, polenta is a filling and healthy addition to a meal. 

 Sausage and Polenta
4 fresh pork sausages
1 whole white onion
1 jar or bottle of plum tomatoes
1/2 cup Parmiggiano Reggiano cheese (or your favourite cheese)
salt to taste
olive oil
Allessia Polenta with truffles

By |August 29th, 2014|Recipes, Secondo|0 Comments