Sauteed Celery - Sadano Fritte

 

                                                             

 This a typical Tuscan Italian vegetable side dish for a holiday dinnner, or a vegetable treat for anyday of the week.

Celery  Sauteed in Olive Oil - Sadano fritte

 

5 or 6 celery stalks (organic if possible)

water for parboiling the celery

kosher salt for parboiling

 

1 Tbsp. sparkling water

1 cup of flour

salt and white pepper to taste

1 large egg

extra virgin olive oil (enough to cover the bottom of a large sauté pan or skillet to a depth of about  ¼ inch).

 

Cut off the bottom of the celery and cut off the tips of the celery by about ¼ of an inch, if the tips are dried out. Thoroughly rinse off the celery to remove any dirt   Remove any tough strings from the stalks by placing your knife under the strings and pulling them lengthwise down the celery stalk. Or remove the strings with a vegetable peeler by shaving a thin layer off.  Cut the stalks into pieces about 1 ½ inches long.

Bring enough water to cover the celery in a pan deep enough to hold all of the celery at once.  When the water comes to a boil, add the kosher salt, then  add the celery pieces. Cover and let the water come back to a boil. Boil the celery for 1 to 2 minutes. Remove from the water and let the celery cool. While the celery is cooling, mix the flour with the salt and white pepper in a bowl large enough to hold the celery pieces. In a separate bowl of similar size beat the egg with the sparkling water.

When the celery is cool enough to handle place them into the seasoned flour mixture and coat on all sides, then dip into the beaten egg mixture.

Gently place the coated celery into a sauté pan with olive oil that has been heated to the point that it sizzles when a piece of celery is dropped into it. Turn the celery over with tongs or a fork when the bottom side turns a nice golden brown.  Remove from the oil when both sides are a beautiful golden brown. Place on a plate lined with paper toweling to remove excess oil, then place in an oven proof serving dish and place in a warm oven until ready to serve.  Serve as quickly as possible or keep warm in the oven.

 

Serves 4

Let me know if you make this Italian vegetable side dish. Would love to hear your comments. Boun Appetito!

Eggplant Roasted in Tomatoes - Melanzane alle Pomodori Arrosto

Eggplant Roasted in Tomatoes - Melanzane alle Pomodori  Arrosto

This makes a wonderful vegetable dish and it can be doubled or tripled to use as a sauce with a pasta such as penne.

5 tomatoes

extra virgin olive oil for roasting tomatoes (enough to coat a baking dish with 1/8 inch of oil)

1 medium eggplant

extra virgin olive oil for roasting the eggplant (enough to lightly coat a baking sheet)

Coat an oven proof glass, porcelain or ceramic baking dish with 1/8 inch or so of olive oil for the tomatoes and set aside.

Core and peel the tomatoes (instructions for peeling tomatoes on page 136).  Next slice the tomatoes in half, then cut those halves into approximately 1 inch chunks. Add the tomato pieces to the olive oil in the baking dish, and stir to coat. Place into a preheated 350 degree Fahrenheit oven. Stir the tomatoes after 10 minutes and roast for another 10 to 15 minutes.

Once the tomatoes are in the oven, peel and slice the   eggplant crosswise into  1/3 inch slices.  Place the slices onto the prepared baking sheet.  Turn over so that the eggplant slices are coated with olive oil on both sides.  Place into your pre-heated oven and roast 10 to 15 minutes. Turn the eggplant slices over and continue roasting until the slices are soft and mushy.

 Remove the tomatoes and the eggplant from the oven and add the eggplant to the tomatoes and stir to break up the eggplant slices. The eggplant should become incorporated into the tomatoes.

Return the tomato and eggplant mixture to the oven and roast another few minutes. This is one of my favorite vegetable dishes. The flavor is intense and usually does not need salt or pepper but you may add them to suit your  taste.

Zucchini and Tomato Gratin - Pomodori Gratinati

Zucchini and Tomato Gratin - Pomodori Gratinati

Zucchini and Tomato Gratin - Pomodori Gratinati

1/8 cup extra virgin olive oil (approximately) for oiling baking dish

4 medium zucchini

2 medium tomatoes directions for *peeling tomatoes follows

1/8 cup extra-virgin olive oil

4 leaves of fresh basil cut into a chiffonade (optional) directions for **chiffonade  follows

¼ cup finely chopped curly leaf parsley

salt and freshly ground black pepper to taste

½ cup fresh breadcrumbs directions for ***breadcrumbs follows

Oil a baking dish that has low sides (about 1 ½ to 2 ½  inchs) such as a pie plate or an ovenproof ceramic or porcelain baking dish. Cut the ends off of the zucchini. The zucchini may be used peeled or unpeeled whichever you wish. Cut into ¼ inch thick slices and place half of the slices in the baking dish. Salt and pepper the slices. Core the tomatoes and peel them. Instructions for *peeling tomatoes below.  Slice the tomatoes into ¼ inch slices and place them over the zucchini slices. Salt and pepper the tomato slices and place the remainder of the zucchini slices on top of the tomato layer. Salt and pepper the last layer of zucchini slices.  If you are using the chiffonade of basil spread it over the zucchini slices. Sprinkle generously with the breadcrumbs. Place into a pre-heated 350 degree Fahrenheit oven. Bake for 30 to 40 minutes until the vegetables are cooked through and tender and the top is golden and crisp.

*Peeling Tomatoes

1. Slow-roast and peel (place the tomatoes in a pre-heated 350 degree Fahrenheit  oven for 3 to 5 minutes or when the skins are starting to crack, then remove them from the oven).

 2. Blanch the tomatoes in boiling water 1 or 2 at a time. Let them sit in the boiling water for a minute or two and then remove then them from the boiling water. 

With either of the above methods, you need to let them cool before peeling them. Either place in a bowl of ice water to cool them quickly or let them sit out until they are cool enough to handle.

3. Peel the tomatoes with a plastic serrated tomato knife, or other serrated plastic knife such as a disposable plastic flatware knife. Some of the local chefs employ this technique.

**Chiffonade (Thin Strips)

Stack several leaves one on top of each other all facing in the same direction and tightly roll up  lengthwise, and starting at the stem end  cut crosswise  into  thin strips. Unroll and separate the strips. 

at your disposal or you want to quickly have breadcrumbs this is a good method. The crumbs will be a little larger.  

***Fresh Breadcrumbs

Crusts are optional you may remove them or leave them on. Tear each slice of bread into 4 or 5 pieces and place in a food processor, and pulse on and off until the breadcrumbs are the size you desire.

1 slice of fresh bread equals about 1 cup of breadcrumbs.

Crumbled Fresh Breadcrumbs

Remove the crusts and crumble the bread slice between your fingers. This method is quick and if you do not have a food processor  

Turkey or Chicken Stuffed with Black Olives, and Pureed Potatoes with Leeks Sauteed in Olive Oil

Turkey or Chicken Stuffed with Black Olives & Pureed Potatoes with Leeks Sauteed in Olive Oil 

   

This is a very simple way to roast a turkey or chicken and as far as I am concerned the very best way to roast a turkey. For roasting a bird for celebratory dinners throughout the year and everyday dinners a chicken works very well. I have found that fresh organic turkeys are not available locally throughout the year, only at Thanksgiving. I think this unfortunate, but a chicken is delicious prepared this way also. This is the method my mother, Marguerite and my grandmother Rosalie used to prepare a holiday bird or celebratory bird.  This roasting method was always used on Thanksgiving, and if a turkey was served on Christmas, or Easter this method was used as well. Chickens were used in this way for many family dinners. This makes a great birthday dinner, Valentine's dinner or any time you crave this dish. Once you have made it once you will want to serve it again and again. The flavor of the olives becomes rich and full. As a child I would always be in the kitchen as the turkey was taken out of the oven so that I could have a few of the olives out of the cavity, before the presentation of the grand bird. 

1 medium sized turkey 8 to 10 pounds fresh and organic if available (if you are serving a large crowd prepare 2 turkeys, rather than one large bird as the meat tends to dry out and be tougher than the younger and more tender smaller birds.) or 1 whole chicken organic if possible

15 or more olives (regular black olives are fine, but you can use any variety of black olive that you prefer)

kosher salt and freshly ground black pepper

large shallow roasting pan (you want to have the bird exposed to the air, so that it does not steam)    

rack to place the turkey on (an ovenproof cookie cooling rack works well) 

Remove giblets and liver if they are stored in the cavity. Rinse your turkey under cold running water, and remove any veins or membranes that are in the cavity of the bird, as well as you can. Place the bird on a rack inside of, or sitting  on top of a roasting pan. The rack should keep the bird at least ½ inch of the bottom of the pan. Use a roasting pan with plenty of room to hold the bird comfortably. The roasting pan should have sides about 2 inches high, this will be high enough to make gravy after the bird is roasted and low enough to have air circulate around the bird adequately to ensure even cooking of both the white and dark meat.  Generously salt the inside of the cavity, lift the bird and place it breast side down on the rack and salt and pepper the back of the bird. Lift the bird once again and place it on it’s back and proceed to salt and pepper the breast and legs and wings. Place in a 350 degree Fahrenheit oven for the appropriate amount of time for the weight of the bird. Approximately 1 ½ to 2 hours for every 5 pounds.When you are about 45 minutes away from the bird being done, place the olives in the cavity of the bird. When the bird is done, you should be able to remove the drumstick without much resistance. The bird should have reached an internal temperature of 180 degrees Fahrenheit. If you are using a meat thermometer insert the thermometer into the breast without touching the bone.Remove the bird from the oven and let it rest. Remove all of the olives from the cavity and reserve 5 or so for garnish. Place the rest in a serving dish and keep warm. Place the bird on a warm platter. Place orange slices and olives around the turkey decoratively. You are now ready to enjoy a bird that is fit for a King or Queen. BuonAppetito!

Mashed Potatoes with Leeks Sautéed in Olive Oil 

Pure di patate cremoso

The sautéed leeks are a great addition and give a subtle flavor to the potatoes. The sautéed leeks can be omitted if you wish and you will have excellent plain mashed potatoes.  

7 or 8 russet potatoes  peeled and cut into thirds

2 tsp. kosher salt

2 to 3 Tbsp. butter

3 Tbsp. whole milk or cream or enough to keep the potatoes fluffy 

For leeks

1 to 2 Tbsp. extra virgin olive oil (enough to coat your sauté pan)

2 medium leeks

Place cold water in a large pot and bring it to a boil. While the water is heating peel and cut the potatoes into large chunks.  When the water reaches a boil add the kosher salt, and then the potatoes. Partially cover the pot and bring back to a boil. Reduce the heat and let the potatoes cook at a low boil. Cook until the potatoes are tender about  20 to 30 minutes depending on the size of the chunks of potato.

While potatoes are boiling, prepare the leeks. Cut off the root ends and the dark green tops. Make a slit running lengthwise to the center of the leeks from the top to the bottom, so that you can open up the leeks and rinse them under cold running water to remove any dirt or sand. Chop the leeks into a ¼ inch dice. Heat the olive oil in a sauté pan until it is hot enough to sizzle when a piece of leek is dropped into it. Place the chopped leeks into the olive oil and sauté until the leeks are soft and translucent.

The potatoes are done when they can be easily pierced with a fork. Drain the potatoes reserving ½ cup of the cooking water in case the potatoes are too dry.  Pass the potatoes through a potato ricer back into the pot that you boiled them in. Place over very low heat making sure that they do not burn. Add 2 to 3 Tbsp. butter and enough whole milk or cream, (added a little at a time)until thoroughly incorporated to make the potatoes fluffy and smooth. If they seem too dry add as much as needed of the reserved cooking water. Add the sautéed leeks. Serve immediately or place in an oven proof serving dish and keep them warm in the oven until you are ready to serve them.

       

Roasted Crab Legs - Granchio and Artichokes with Melted Butter - Carciofi

     

Roasted Crab Legs - Granchino

The crab legs are usually pre-cooked and have only to be thoroughly heated through. This is an easy and totally delicious way of heating crab legs. The Bairdi or the Oppillo are fine. If you are using King Crab, you will have to increase the heating time.

16 crab legs (for 4 legs per person)
2 Tbsp. melted butter per person

Break off the crab legs from the body of the crabs. Discard the bodies and place the legs, (while still frozen on a rimmed baking sheet. They should be spread out so that the heat can circulate evenly around each leg. Place in a preheated 400 degree Fahrenheit oven. Turn down the heat after after 7 minutes to 350 degrees Fahrenheit and roast another 10 minutes.

Serve each person 4 to 5 legs and give each person a small dish of melted butter to dip the crab meat into. Individual butter warmers make a nice presentation. I suggest that if you are serving children that you omit the butter warmers, as you could easily have an accident with the candles. The butter can be melted in the kitchen and poured into individual dishes or ramekins.

Serves 4

Give each person a crab cracker and pick or if you do not these, a regular nut cracker and pick work just fine.

Artichokes with Melted Butter - Carciofi 

An artichoke set on the table makes any meal look festive. Young children love the ceremony of dipping the leaves into melted butter and scraping the flesh with their teeth. My Grandson Leighton was only 2 1/2 when he was proudly showing me how to eat an artichoke.

1 globe artichoke

kosher salt for boiling the artichoke

2 Tbsp. melted butter per person

Bring a pot (large enough to hold the artichoke) to a boil and add the salt. Rinse the artichoke under running water with the top of the artichoke pointing up, so that the water will rinse away any sand or dirt that is between the leaves. Turn upside down to shake out the water. When artichokes are cut or trimmed they oxidize rather quickly. To prevent this, rub the cut ends with a cut lemon. If you are preparing only 1 artichoke and you work quickly you will probably not need to rub lemon on the artichoke. Cut off the last 1/2 inch of the stem and discard. Cut the stem off at the base (so that it will stand upright) and reserve the stem. Cut off the tough outer green peel on the stem and discard. Reserve the light tender flesh of the inner stem. Peel off the 2 tough bottom rows of leaves and discard. Lay the artichoke on its side and cut off the top 1 1/2 inches of leaves, so that the top is flat. Take a scissors and trim the points off of the rest of the leaves. Place the artichoke stem side down in the rapidly boiling water along with the reserved stem, and cover with an inverted heatproof lid to keep the artichoke submerged as much as possible. This helps to prevent discoloration. The lid should not completely cover the pot as you want some air over the artichoke. Artichokes may become bitter if covered completely when boiling. Boil for 35 to 45 minutes. The artichoke is done when the leaves pull out easily and the bottom is tender. Lift out of the water and place on a serving dish. 

Give each person a small dish of melted butter to dip the artichoke leaves and heart into. If you have individual butter warmers, they make a nice presentation. I suggest that if children are being served that you omit the butter warmers, as you could easily have an accident with the candles. The butter can be melted in the kitchen and poured into individual dishes or ramekins. This is how my Grandchildren eat and savor their artichokes. The traditional way to eat an artichoke is to pull off a leaf, and dip it into melted butter and scrape off the tender flesh with your teeth. When all the leaves are gone you will have reached the heart. Remove the hairy choke (which is inedible) with the edge of a spoon, and you have come to the heart, the most prized part of the artichoke. Cut it into however many wedges as people you are serving, so that each person gets a piece.   

SAUTEED SPINACH

Sauteed Spinach - Spinaci saltati

This recipe exemplifies Tuscan cuisine to my family. It is simple nutritious and elegant.

1 bunch spinach rinsed thoroughly (stems and any thick veins removed)

extra virgin olive oil enough to coat the bottom of your saucepan very lightly (around 2 tsp.)

1/4 cup golden raisins

walnuts or Toasted Walnuts (recipe follows) or Toasted Pine Nuts (recipe follows)

sea salt and freshly ground pepper for serving at the table

2 lemons cut in half crosswise

In a medium size saucepan heat the olive oil until it is hot enough to sizzle when a spinach leaf is added to it. Add the spinach. You will not need to add any water. The water in the spinach itself and the water clinging to the leaves from rinsing them will be enough. Stir and turn down the heat and continue to cook stirring occasionally. Add the golden raisins and continue to cook until the spinach is thoroughly wilted and cooked down. Add the walnuts or pine nuts.

Remove from the heat and serve with a half lemon for each person.

Serves 4

Toasted Walnuts - Noci arrosta

Keeping the heat low preserves the nutritious value of the nuts.

10 to 15 walnut halves

extra virgin olive oil just enough to coat the nuts

Place the walnuts on a baking sheet and add enough olive oil to coat the walnuts very lightly. Place them in a preheated 175 degrees Fahrenheit oven. Roast for 4 to 5 minutes.

Toasted Pine Nuts - Pinoli arrosta

Watch these very closely as you toast them, they burn easily. 

3 oz. pine nuts (from Italy preferably)

Place the pine nuts on a rimmed baking sheet and place in a preheated 350 degrees Fahrenheit oven for about 10 minutes. After 5 minutes stir them and let them toast for another 3 to 5 minutes until they are golden. Remove from the oven and remove them from the baking sheet to stop them from burning.

Alternatively you can toast them in a dry skillet over medium-low heat. Stir them as they toast. When they are a golden brown remove them from the heat and remove them from the pan so as not to let them burn. 

Buttered Leeks - Porri al Burro

This is a very festive vegetable dish for the holidays!

An elegant, simple and delicious way to serve leeks. 

4 leeks

4 Tbsp. butter

1/2 cup water

salt and freshly ground pepper

1/2 cup Buttered Breadcrumbs (recipe follows)

Cut off the root ends and the dark green tops of the leeks. Slice in half lengthwise, and rinse under cold running water to remove any dirt or sand. Cut the leeks into julienne strips about 1/4 inch by 3 inches. Place the water and butter into a pan and bring to a simmer. Add the leeks, and simmer until the leeks are tender. You may have to add a little additional water. Add salt and pepper and place in a serving dish and top with the buttered breadcrumbs. Serve immediatly, or place in a warm oven until you are ready to serve. 

Buttered Breadcrumbs

2 Tbsp. butter

1 cup dried breadcrumbs (recipe follows)

salt and pepper to taste (optional)

These breadcrumbs are delicious with just the butter, but if you are topping a mild dish, or you want more seasonings, add the salt and pepper to taste. Heat the butter over medium heat and when the butter is hot add the breadcrumbs and toss to coat. If you are using the salt and pepper add them at this time. Toss once again and remove from the heat.

Dried Breadcrumbs - Pangrattato

You may remove the crusts or leave them on. Place the bread slices on a cookie sheet and place in a preheated 250 degree Fahrenheit oven for 5 to 7 minutes, then turen over the slices and dry out for another 5 to 7 minutes. The bread should be dry and crisp, lighty golden is fine but do not let the slices turn brown. Place in a food processor and pulse until you have reached the desired size of breadcrumbs. If you wish you can grate the bread on a box grater or place the dried slices between two sheets of waxed paper and crush the bread into crumbs with a rolling pin. The bread must be very dry for the last two methods. 

1 slice of dried bread equals about 1/4 cup of breadcrumbs.

Potato Croquette - Croccette do Patate

Potato Croquette - Croccette di Patate

                   

I have made these since I was 12. They were my specialty and on holidays i made them for the antipasti course. They make a great side dish also.

Ingredients:

5 russet potatoes

2 tsp. salt for boiling potatoes
3 Tbsp. butter
2 to 3 Tbsp. whipping cream or whole milk
2 eggs
unbleached all-purpose flour for dredging
butter for sauteing (enough to cover the bottom of a large saute pan or skillet to a depth of 1/4 inch

Place cold water in a large add the kosher salt and bring it to a boil. While the water is heating peel and cut the potatoes into large chunks. When the water reaches a boil, add the kosher salt and then the potatoes. Partially cover the pot and bring back to a boil. Reduce the heat and let the potatoes cook at a low boil. Cook until the potatoes are tender, about 20 to 30 minutes depending on the size of the chunks of potato. The potatoes are done when they can be easily pierced with a fork. Drain the potatoes reserving 1/2 cup of the cooking water in case the potatoes are too dry. Pass the potatoes through a potato ricer, back into the pot that you boiled them in. Place over very low heat making sure that they do not burn. Mix in the butter, and the whole milk or cream (added a little at a time) until thoroughly incorporated, to make the potatoes fluffy and smooth. If they seem too dry add as much as needed of the reserved cooking water. Remove from the heat and add salt and white pepper to taste.
Lightly beat one of the eggs and add it to the potato mixture. set aside until you are ready to saute them.
Beat the remaining egg in a bowl. Place the flour in a separate bowl. Form the potatoes into croquettes using about 1 1/2 Tbsp. for each. They should be about 1 1/2 to 2 inches long and cylindrical in shape. Heat the butter in a large saute pan over medium heat. Place each croquette in the flour and coat on all sides. Next place each croquette into the beaten egg and coat on all sides.
When the butter is hot enough to sizzle when a small piece of potato mixture is dropped into it, place the croquettes into the saute pan. Saute until the croquettes are a beautiful golden brown on the bottom. Turn over as necessary with a metal spatula scraping up any browned bits until they are golden brown all over.
Remove from the butter and place on a plate lined with paper toweling to drain and cool a little. Serve them or place on an oven proof platter and keep them warm in the oven.

                                               

These Potato Croquettes can be made with left over mashed potatoes also. They make a great antipari or side dish for Thanksgiving or any other holiday. I am planning on make these again at least once before Thanksgiving, and they will be on the menu for our Thanksgiving dinner. 

A TUSCAN TABLE

A TUSCAN TABLE

The Secrets of Three Generations of Tuscan Family Cooking by Diane (DeAnna) Johnson

                                                  Potato Croquette - Croccette di paate

                                               www.deannastable.wix.com/deannastable

Welcome to my blog!

I want to share with you the warm comfort of good food and good company. I am new to blogging and will be learning along the way. I hope you enjoy the recipes that I post, and please share with me your results and comments.
The first recipe that I am sharing is Potato Croquette - Crocette di patate