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 follow for ***fresh breadcrumbs

ut 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. 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 easy, and if you do not have a food processor this method works very well. 

Hope you enjoy this Italian Zucchini Grarin

CELEBRATION WHITE CAKE WITH CHERRY AND WALNUT FILLING AND CHERRY FROSTING

Italian Celebration White Cake with Cherry and Walnut Filling and Cherry Frosting - TORTA

This cake is  wonderful for Birthday's, Valentine's Day, or  any celebration.  It has been used for birthdays in my family for several generations.  It is made up of 3 layers so it makes a tall and beautiful presentation.

This cake is perfect without any flavoring, but you may use the optional almond extract, if you wish.

1 1/8 cup butter softened

2 ¼ cups sugar

¼ tsp. almond extract (optional)

3 3/8 cups all purpose flour (be sure to use all-purpose flour, it gives the perfect crumb for this cake.) 

4½ tsp. baking powder

1 ½ cups whole milk

8 egg whites

Grease and lightly dust with flour 3  9x1 ½ inch round cake pans.  Mix together the flour and baking powder and sift.  In a separate large bowl cream the butter and sugar together until the mixture is light colored and fluffy.  This can be done in an electric mixer or with a hand held mixer.  Add the almond extract at this point if you are using it.  Now, add about ¼ of the sifted dry ingredients to the creamed mixture and add alternately with milk.  Beat well after each addition, making sure to end by adding dry ingredients.  Beat the egg whites in a clean dry bowl with a clean dry beater until they form stiff peaks, and then add the egg whites to the batter by gently folding them in.  Bake in a preheated 375 degree Fahrenheit oven for 18 to 20 minutes or until a toothpick comes out clean when inserted into the middle of the pan.  Cool for approximately 10 minutes and invert onto cooling racks.  Cool thoroughly before frosting.

batter by gently folding them in.  Bake in a preheated 375 degree Fahrenheit oven for 18 to 20 minutes or until a toothpick comes out clean when inserted into the middle of the pan.  Cool for approximately 10 minutes and invert onto cooling racks.  Cool thoroughly before frosting.

Maraschino Cherry Frosting

4 egg whites

2 ½ cups granulated sugar

½ cup powdered sugar

4 tsp. light corn syrup

2/3 cup cold water

½ tsp. almond extract 

1 Tbsp. maraschino cherry juice, or enough to give the frosting and filling a light pink color. 

Alternatively you cam omit the almond extract, and increase the Maraschino cherry juice to 3 Tbsp.

Place the egg whites, granulated sugar, corn syrup, and water in the top of a double boiler, or a bowl that will fit on top of a pan of boiling water.  Before placing on top of the boiling water beat ½ minute on low speed of an electric mixer or beat with a balloon whisk to blend ingredients together.  Now, place the top of the double boiler or the bowl over boiling water, but not touching the water. Beat constantly with a hand held mixer or a balloon whisk till the frosting forms stiff peaks.  This will take between 10 and 15 minutes.  Remove from the boiling water and add the optional almond extract if you are using it, and the maraschino cherry juice. Mix until thoroughly blended.  Reserve 2/3 of the mixture for the frosting and use the remaining third for the following filling recipe.

Maraschino Cherry and Walnut Filling

1/3 of the above frosting 

5 jars 6 oz. each (30 oz.) maraschino cherries roughly chopped (each cherry should be chopped into fourths.)

12 oz. walnuts (roughly chopped)

Add the chopped cherries and chopped walnuts to the frosting and mix.

Assembly

Place the bottom cake layer on a serving plate.  Spread ½ of the filling over the cake layer.  Place the second cake layer on top of the filling.  Spread the remaining filling on top of this layer.  Place the third cake layer on top of the filling.  Spread the top and sides of the cake with the reserved frosting, using a 1 inch wide offset spatula or a table knife.  Make some free form swirls on the top of the cake.  Bellissimo!

Serve this with vanilla ice-cream and or Sweetened Whipped Cream - Panna Montata. Recipe follows.

A tall domed cake stand is an excellent way to store this cake. If you do not have one, just cover the cake with plastic wrap. Store in the refrigerator. This cake keeps very well for several days.

                                                                            

Sweetened Whipped Cream - Panna Montata

1 pint (2 cups) heavy whipping cream

¼ cup plus 2 Tbsp. powdered sugar

1 Tbsp. to 1 Tbsp. plus 2 tsp. vanilla extract (to taste)

The cream should be well chilled just from the refrigerator (under 40 degrees F.)  Beat with an electric hand mixer if you have one, otherwise a stand mixer or a whisk.  Start beating slowly so that the cream does not spray out of the bowl.  Beat until the cream is thickened, then add the powdered sugar and mix until combined. Add the Tbsp. of vanilla extract and stir until it is mixed in thoroughly. Taste and add more if needed.  The cream should form soft peaks when the beater is slowly lifted up.  Place in the refrigerator and let it sit for at least an hour before serving to let the flavors meld. 

Tip:  Beating the cream before adding the flavorings lets maximum air to be incorporated into the cream.

Hope you enjoy this Italian cake

Fusilli or Penne with Roasted Tomatoes - Fusilli - Penne col Pomodori al Forno

                                                                                

Pictured with finely grated Parmigianno-Reggiano.

Fusilli or Penne with Roasted Tomatoes - Fusilli - Penne col Pomodori al Forno

The tomatoes become so flavorful from roasting in the oven that they really do not need any salt or pepper. Once you have added the roasted tomatoes to the pasta, taste to see if you think the dish needs seasoning. The pepper flakes give the dish a little extra liveliness, but is equally good without.

7 tomatoes  garden fresh or supermarket vine-on tomatoes

extra virgin olive oil

1 tsp. peperoncini (red pepper flakes)

1 lb. package (16 oz.) of dried pasta, fusilli or penne

1 Tbsp. kosher salt for the pasta cooking water

Parmigianno-Reggiano for serving at the table

Coat an oven-proof baking dish generously with olive oil.  Cut a circle around the core at the stem-end of the tomatoes and remove core. You may peel the tomatoes, instructions for peeling page  , or leave the skins on.  Roughly chop the tomatoes and place in the baking dish.  Bake in a 300 degree oven for 20 minutes, then turn tomatoes around, so that tomatoes are coated with the olive oil on all sides. Bake for an additional 20 to 25 minutes.

While the tomatoes are roasting,

Bring a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil, and cook the pasta according to package directions until al dente (tender but firm to the bite). Remove the baking-dish with the tomatoes from the oven, and add the pasta to the tomatoes. Test to see if you wish to add salt and pepper at this time.  You may add the peperoncini at this time also, if you wish.

Penne is pictured

Strawberries with Chantilly Cream - Fragole di Panna

Strawberries with Chantilly Cream - Fragole di Panna

1 pint strawberries

2 to 3 Tbsp. sugar

1 recipe Sweetened Chantilly Whipped Cream recipe follows

Rinse the strawberries and cut the tops off. Place the strawberries in a glass bowl and sprinkle the sugar over them. Place in the refrigerator, and let them macerate for at least 2 hours.

 

Prepare the Sweetened Chantilly Whipped Cream and place in the refrigerator for at least an hour to let the flavors meld.

Serve the strawberries in a dessert cup or a stemmed glass such as a martini glass. Spoon the juices that have formed over the strawberries. Top each serving with a dollop of Sweetened Chantilly Whipped Cream.   

Sweetened Chantilly Whipped Cream

Panna Montata

1 pint (2 cups) heavy whipping cream

¼ cup plus 2 Tbsp. powdered sugar

1 Tbsp. to 1 Tbsp. plus 2 tsp. vanilla extract (to taste)

The cream should be well chilled just from the refrigerator (under 40 degrees F.)  Beat with an electric hand mixer if you have one, otherwise a stand mixer or a whisk.  Start beating slowly so that the cream does not spray out of the bowl.  Beat until the cream is thickened, then add the powdered sugar and mix until combined. Add the Tbsp. of vanilla extract and stir until it is mixed in thoroughly. Taste and add more if needed.  The cream should form soft peaks when the beater is slowly lifted up.  Place in the refrigerator and let it sit for at least an hour before serving to let the flavors meld. 

                                         

Tip:  Beating the cream before adding the flavorings lets maximum air to be incorporated into the cream.

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.

SALMON PATTIES - SALMONE POLPETTINE

    

Salmon Patties - Salome Polpettine

These make such a warm and cozy main dish, for a dinner on a cold winter day, and actually I make these all year long. Let me know if you try these. Would love to hear from other cooks.

Ingredients:

1 cup chopped celery (about 5 stalks)

7 scallions

2 slices white or whole wheat bread (crusts removed)

1/3 to ½ cup whole milk (enough to soften the bread)

2 eggs lightly beaten

2 Tbsp. of whole wheat flour

¼ cup finely chopped parsley

salt and freshly ground pepper to taste

2 cans 6 oz. each of wild Alaskan salmon with skin and bones removed

extra virgin olive oil for sautéing

2 lemons cut lengthwise into quarters (for serving at the table)

Directions:

Cut off the bottom of the celery and cut off the top ends of the celery by about ¼ of an inch, if the ends are dried out. Thoroughly rinse off the celery to remove any dirt.  Remove all leaves and reserve for another use.  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.  Chop into a small dice ¼ to 1/3 inch. Cut off the bottoms of the scallions and the tough green tops. Remove the outer layer, and cut the scallions into thin slices. 

Tear the bread into small pieces and place in a large bowl. Add the milk and thoroughly mush up the bread and milk with a fork. Add the lightly beaten eggs, and stir. Add the 2 tablespoons of flour, a good pinch of salt and a pinch of freshly ground pepper. Stir again and add the chopped celery, the scallions,  and the chopped parsley.  Mix together thoroughly.  Form into small patties, about 1 ½ inch in diameter.

Put enough olive oil in a large sauté pan to come up to a depth of ¼ inch. Heat the oil and when it is hot enough to sizzle when a small piece of the salmon mixture is placed in the oil, add the patties. Do not crowd. Sauté until golden brown on one side and then turn over and sauté until golden brown on other side. Remove from the oil and place on a paper towel lined plate to blot the oil off, then  transfer the patties to  a serving plate and  serve them, or transfer to an oven proof dish and place in a warm oven until you are ready to serve them.

Serve with a lemon quarter or two for each person. Mayonnaise,   Aïoli or sour cream goes very well with these patties. 

TIP
If they are a little loose after you have mixed all the ingredients together add a tablespoon or two of flour, and mix it into mixture. 

Fresh Peach Pie - Torta di Pesca Fresca

                                                                         

Fresh Peach Pie - Torta di Pesca Fresca

Excellent fresh peaches are available in late August and early Sept.,from Colorado and Washington state.

Ingredients:

Pastry For a Two Crust Pie (recipe follows)

4 cups peeled and cut up fresh peaches

1 to 2 Tbsp. lemon juice (only if the peaches are too bland and they need the lemon juice to brighten their flavor).

3 Tbsp. unbleached all-purpose flour

1 cup sugar

2 Tbsp. butter

whole milk or cream for brushing on top of pie

sugar for sprinkling on top of pie

Prepare pastry for a double crust pie.

Mix together the 3 Tbsp. flour and the 1 cup of sugar, and set aside.  Peel the peaches (a disposable plastic knife such as one you would take on a picnic does a great job of removing the peach skins, without having to blanch the peaches).  A small paring knife will do the job also.  Cut the peaches into fairly small chunks.  If the peaches are too bland and dry, add the optional lemon juice.  Add the flour sugar mixture to the peaches and mix together until all the peaches are well coated with the flour sugar mixture.  Place the bottom crust in a pie plate and fill with the peach mixture.  Cut up the 2 Tbsp. of butter into small pieces and dot the peaches with it.  Cover the filling with the top pastry and seal the edges of the pie. Use a pastry brush to coat the top of the pie with whole milk or cream.  Sprinkle some sugar over the top of the pie, and with a knife make a few slits in the top crust to allow steam to escape.  Place in a preheated  400 degree Fahrenheit oven and bake for 15 minutes, then turn down the heat  to 350 degrees and bake for an additional 40 to 50 minutes, until the crust is a golden color on both the top and bottom of the pie.  Carefully remove the pie from the oven and let it cool until the pie is just warm.

 Serve with Sweetened Whipped Cream (recipe follows), and or vanilla ice cream. 

Tip:   A glass pie plate is best to use, so that you can see color of the bottom crust and judge when the pie is done.  

Pastry For A Two Crust Pie

Pasta Per Torta 

This pie pastry is delicious with its all butter fat content, and very tender because 1/3 of the flour is cake flour.

Tip:   A glass pie plate is best to use, so that you can see color of the bottom crust and judge when the pie is done.

Ingredients:

2 cups unbleached all-purpose flour

1 cup cake flour

½ tsp. salt

1 cup butter

8 to 10 Tbsp. ice water

Mix flour and salt together in a large bowl. Cut in the butter with 2 knives until the pieces are small enough to be cut in with a pastry blender. Blend until half the butter is the size of small peas and the rest resembles coarse meal.  Add about 1/3 of the water and mix with a fork. Continue adding a little water at a time and mix with your hands until the dough holds together and can be formed into a ball. Do not over mix as this will give you tough dough. For the final blending, place the dough on a lightly floured surface. Take ½ of the dough and with the heal of your hand rapidly press the dough down and away from you  in a firm quick smear of about 6 inches, set aside and smear the other half of the dough. Form the dough into 2 flat round discs and wrap with plastic wrap and place in the refrigerator to rest for at least 1 hour, 2 hours is preferable. The dough can be left in the refrigerator overnight. 

Flour your work surface and your rolling pin lightly and flour the disc of pastry lightly also. Flatten a disc by hitting a rolling pin onto the surface 3 times in one direction and then 3 times in the opposite direction.  Roll the dough out from the center until the dough is about 1/8 inch thick and large enough to fit into a pie plate or tart pan with overlap. Fold the dough in half and fit into a pie plate or tart pan. Repeat the rolling procedure with the second disc and fold it in half and lift over the pie that you have filled with your desired filling  and follow directions for baking as recommended.   

                                                                                               

Sweetened Whipped Cream

Panna Montata

Ingredients:

1 pint (2 cups) heavy whipping cream

¼ cup plus 2 Tbsp. powdered sugar

1 Tbsp. to 1 Tbsp. plus 2 tsp. vanilla extract (to taste)

The cream should be well chilled just from the refrigerator (under 40 degrees F.)  Beat with an electric hand mixer if you have one, otherwise a stand mixer or a whisk.  Start beating slowly so that the cream does not spray out of the bowl.  Beat until the cream is thickened, then add the powdered sugar and mix until combined. Add the Tbsp. of vanilla extract and stir until it is mixed in thoroughly. Taste and add more if needed.  The cream should form soft peaks when the beater is slowly lifted up.  Place in the refrigerator and let it sit for at least an hour before serving to let the flavors meld.