sfinci di san giuseppe

I found this recipe here. I followed the recipe almost exactly but didn't add citron [a. because I don't like it and b. because try finding citron in Bellingham]. The filling was a little too loose for my taste. Next time I will try draining the ricotta through a cheesecloth overnight before making the filling.

Serves 8

Ricotta Cream:

One 15 ounce container part-skim milk ricotta [I used whole]

1/2 cup confectioner’s sugar

1/2 teaspoon vanilla extract

2 tablespoons chopped semisweet chocolate

1 tablespoon chopped candied orange peel or citron

Dough:

1 cup water

1/4 cup unsalted butter

1 teaspoon salt

1 cup all purpose flour

4 large eggs

Vegetable oil for frying

Candied orange peel or cherries, and chopped pistachios, for garnish

1. To make the cream, whisk the ricotta, sugar and vanilla until smooth.  Stir in the chocolate and orange peel.  (Can be made up to 24 hours ahead.  Cover and refrigerate.)

2. In a medium saucepan over medium low heat, heat the butter, water, and salt until the butter melts and the mixture reaches a boil. Remove from the heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.

3. Return the saucepan to the stove over medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan, about 3 minutes. Transfer the dough to a large bowl.

4. Add the eggs one at a time beating thoroughly after each addition with a wire whisk. At first the dough will resist absorbing the eggs, but continue to beat it until smooth.

5. In a deep heavy saucepan or deep fryer, bring about 3 inches of oil to 370° F on a deep frying thermometer. Scoop up about 1 rounded tablespoon of the batter. With another spoon, push the batter into the oil being careful not to splash it.

6. Add more spoonfuls of batter but do not crowd the pan. The batter will puff up and double or triple in size. Cook, turning the puffs often, until golden brown. When they are almost done, the sfinci will break open.Continue to cook 1 or two minutes more. Remove the puffs with a slotted spoon or skimmer. Place them on paper towels to drain. Repeat with the remaining batter.

7. When all of the puffs have been fried, split them partially open like a book with a small knife. Fill with the ricotta cream. Garnish the cream with strips of candied orange peel.

8. Serve warm or chill until serving time. These are best eaten soon after they are made.

White Fish with Olives + Potatoes

Mike found this recipe and I made it using black, oil cured olives instead - and I used tilapia, which absorbed the flavor well without falling apart. You could use any nice combination of herbs.. It is delicious and super simple + quick to prepare. Now we have it once a week. Jesse




1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves

Equipment:
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string


Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.


Read More http://www.epicurious.com/recipes/food/views/Black-Cod-with-Olives-and-Potatoes-in-Parchment-242013#ixzz1EvW1XWOG

Baked Blueberry French Toast

Had this dish at a brunch right before Christmas. It was nice a airy and not too sweet. The blueberry syrup would be good on anything. I don't know if I would serve it at the beach though. From epicurious.com BAKED BLUEBERRY PECAN FRENCH TOAST

a 24-inch baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)

For syrup
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices [When I had it the bread was cut into 2" slices which was nice] from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.

Preheat oven to 350°F.
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400°F.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Make syrup while French toast is baking:**
In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
Serve French toast with syrup.

http://www.epicurious.com/recipes/food/views/Baked-Blueberry-Pecan-French-Toast-with-Blueberry-Syrup-101755

New York Style Crumb Cake

This is the recipe for the crumbcake I brought at Christmas. It would be interesting to find a recipe with a yeasted cake to use with this crumb recipe. Though I think this is yummy as it is. I did have a problem with crumbs sinking. The articles says to roll each crumb into a ball slightly larger than a pea and distribute them on top of the cake frm the outside in - leaving the center more sparsely populated. I couldn't be bothered rolling a million little crumbs.

From Cook's Illustrated, Holiday Baking Issue, December 2009 [bibliographical note to satisfy the media specialist]

NEW YORK STYLE CRUMB CAKE

NOTES:: Do not substitue regular flour for cake flour, do not substitute powdered buttermilk for regular buttermilk. Can be double and baked in a 13"x9" pan; Increase cooking time to 45 minutes.

Crumb Topping
1/3 cup granulated sugar
1/3 cup packed brown sugar
3/4 tsp cinnamon1/8 tsp salt
8 tbsp unsalted butter, melted and still warm
1 3/4 cups cake flour

Cake
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus 1 egg yolk
1 tsp vanilla
1/3 cup buttermilk

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt and butter together in a medium bowl to combine. Add flour and stir with a wooden spoon or spatula until mixture resembles thick, cohesive dough. Set aside to cool at room temp for 10 - 15 minutes.

2. FOR THE CAKE: Preheat oven to 325°. Spray 8" square pan and line with parchment so that parchment extends up past sides. [I skipped this because I used a round pan. I assume it's done to facilitate removing cake from pan but I didn't have an issue].

3. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. Wih mixer running at low speed, add butter 1 chunk at a time; continue beating until mixture resembles coarse crumbs, with no visible butter remaining, 1 to 2 minutes. Add egg, yolk, vanilla and buttermilk; beat on medium high speed until light and fluffy, about 1 minute. Scrape once if necesaary.

4. Transfer batter to pan, spread into an even layer. Break apart crumb topping into large pea sized pieces and spread an even layer over batter. Bake until crumbs are golden, 35-40 minutes. COol on wire rack for 30 minutes. Remove from pan by lifting parchment. Dust with confectioners sugar before serving.

No-knead variations

Walking through Borders on my way to get a cup of tea, I passed the Cookbook Section and spotted a book about artisan bread, Artisan Bread in 5 Minutes a Day byJeff Hertzberg and Zoë François. The recipes in here employ another no knead technique. You make a large quantity of dough which is stored in the refrigerator for baking during the week. It stores for 2 weeks and can be frozen. Well, I was intrigued and so searched our county library catalog, of course, and ordered it. In the meantime, I've found links to the basic recipe and a semolina recipe.

basic recipe: http://www.globalgourmet.com/food/cookbook/2009/artisan-bread/boule.html

semolina recipe: http://breads-muffins.suite101.com/article.cfm/italian_semolina_bread_recipe

I think I'll try to make one of these this week for Aunt Jean's 90th birthday celebration--and one of the Sullivan St. Bakery ones so we can do a comparison test.

February 28
I made my second loaf of the light wheat recipe from the cookbook. The texture was different on this one. Where the first loaf had more of a store-bought sandwich loaf texture, this one was similar in texture to the Jim Lahey, Sullivan St. Bakery, recipe. I think it could use a little more salt. Dad liked the first one but hasn't tasted the second one yet. I did let it rise for about an hour the second rise.

Saffron Orzo with Asparagus + Prosciutto

I found this recipe in The Record and thought I'd give it a try. I didn't have asparagus so I substitued peas--thinking of paella. It was tasty and a good way to use up the orzo I Had sitting in my cabinet. Mom

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture--with almopst no stirring.

4 T. butter, divided
2 oz. thinly sliced prosciutto, cut into thin strips
1 1/4 c. orzo (about 8 oz.)
3 c. chicken stock (Mike, you'll use veggie stock)
1/2 t. loosely packed saffron, crushed
1 lb. slender asparagus (I used the peas--eye-balled the amount)
1/4 c. grated Parmesan cheese (Of course, I used Locatelli Romano, the house staple)
Salt and pepper to taste
Parmesan shavings (not sure I bothered with this)

Melt 2 tablespoons butter in same skillet over high heat. Add orzo and stir 1 minute. Add stock and saffron and bring to boil. Reduce heat to medium-low, cover, and simmer until or​zo begins to soften, stirring occasionally, about 8 minutes. Add asparagus and cover and simmer until tender, about 5 minutes. Uncover and simmer until almost all liquid is absorbed, about 1 minute. Remove from heat.
Mix in prosciutto and grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.

Marina di Chioggia Gnocchi

MARINA DI CHIOGGIA GNOCCHI
1 1/2 Cups Marina Di Chioggia Pumpkin, about 1/2 roasted
1 Russet Baking Potato, baked in it’s skin
1/2 teaspoon Sea Salt
1/2 teaspoon Garlic Powder
Scant 1/2 teaspoon Dried Thyme Leaves
Pinch of Black Pepper & Nutmeg
1 3/4 Cups Unbleached All Purpose Flour, plus extra for rolling


Prick with a fork and bake the potato in a 350ºF oven for about 1 hour or in a microwave for 10-12 minutes, turning it over after 6 minutes.
Once the potato is just cool enough to handle, break it open and scrape the inside and continue to mash with the fork or a potato ricer.
Remove the roasted pumpkin from the skin. Place it in a sieve and allow it to drain as much extra moisture as possible.
Purée or pass the drained pumpkin through a sieve.
In a large bowl, mix the potato and the pumpkin purée with the remaining ingredients, adding in the flour 1/4 cup at a time.
Once the mixture comes together as a smooth, workable dough, transfer it to a flat board and cut it into eight pieces.
One by one, roll each of the pieces into 3/4″ diameter cylinders then cut them into 1/2″ pieces.
Using the back of a floured fork, push and roll each of the cut pieces down towards the end of the fork to create the ribbed gnocchi shape.
Roll in additional flour, if necessary and set aside.


Put a large pot of slightly salted water on to boil.
Once the water is rapidly boiling, drop the gnocchi in.
Cook only until the gnocchi begins to float, about 2 minutes, watching carefully being sure not to over cook.
Drain all at once or with a slotted spoon.
Ser​ve immediately with butter, pesto, classic tomato sauce or toss with spinach and thyme.

Braised Swiss Chard and Cannellini Beans

This is another thing I make all the time- it is good with some extra olive oil on top and with some of those stale bread biscuits underneath. From Lidia's Italy.
Mike

½ pound dried cannellini beans, or 3 cups canned cannellini, drained and rinsed
1 teaspoon coarse sea salt or kosher salt, or to taste
2 pounds or more big unblemished Swiss chard leaves
6 tablespoons extra virgin olive oil, or more to taste
4 garlic cloves, sliced thin
1 tablespoon tomato paste
½ teaspoon peperoncino flakes, or to taste
1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
Directions

Rinse the beans (unless you are using canned), and put them in a bowl with cold water to cover by at least 4 inches. Let soak in a cool place for 8 hours or overnight. Drain the beans, and transfer them to a large saucepan with fresh cold water to cover by two fingers. Bring to a boil, partially covered, and cook the beans about 40 minutes, until tender but not mushy. Turn off the heat and stir in ½ teaspoon salt, then let the beans cool to absorb the cooking liquid. Taste, and adjust the salt if needed.
Bring 6 quarts of water to the boil in the stockpot. Meanwhile, rinse and drain the Swiss-chard leaves. Cut off the stems at the base of the leafy part. Slice the leaves crosswise every 2 inches or so, into long strips.
When the water is boiling, drop in all the cut chard at once, stir, and cover the pot (you can just steam them as well). Bring the water back to the boil, and cook the chard for about 15 minutes (i have never cooked it that long, maybe 5-10 minutes), until thoroughly tender—check a piece with a thick middle vein to be sure. Drain the cooked chard well in a colander. Drain the cannellini (and rinse them too, if using canned beans).
Heat ¼ cup of the olive oil and the sliced garlic in the skillet over medium-high heat, stirring frequently, until the garlic is sizzling, about 2 minutes. Drop the spoonful of tomato paste into a clear spot in the pan, stir, and toast it for a minute. Toast the peperoncino in a hot spot too, then pour in the crushed tomatoes and stir everything together.
Bring the tomatoes to a boil, and spill in all the beans. Stir, season well with salt, and heat the beans rapidly, stirring constantly. When they’re simmering, stir in the chard and bring to a boil over high heat. Cook rapidly for a couple of minutes to reduce the liquid, tossing the beans and greens over and over. As the juices thicken, drizzle the remaining 2 tablespoons olive oil all over, toss it in with the vegetables, and simmer for another 2 or 3 minutes, until most of the liquid has evaporated.
Serve right away, or set aside the skillet, covered, and reheat later.

Green Beans + Tomatoes

I make this all the time - it works as well with sage instead of the basil.
I have also used those really wide greenbeans and they were very good.
We got the original recipe from Italy Anywhere - but use it to make a variety of
dishes now...substituting okra for the beans, etc...
Mike

1 Lb ripe tomatoes (have used canned)
2 tbsp oil
1 onion coarsely chopped (i like to slice it thin)
1 Lb fresh stringbeans
handful of basil
S&P
+ Peel tomatoes
+ Sautee onions until lightly golden (5 mins)
+ Add greenbeans, stir for a few minutes to coat with oil
+ Reduce heat to low - handcrush tomatoes and add - add basil, S&P
+ Cover and cook for about 20 minutes, adding water if necessary (lost crunch but still firm)