Irish Colcannon for St. Patrick's Day

 

On March 17, St. Patrick, the patron saint of Ireland, is celebrated and in many cities around the world people dress in green and toast with beer of this color. In Chicago, the river has been dyed green for more than 50 years. The ironic aspect is that St. Patrick actually dressed in blue. So where does the tradition of greenery come from?

St. Patrick used clover to explain to the Irish, the mystery of the Holy Trinity when he tried to convert them to Christianity. The green color then recalls this plant and the meaning of the Father, the Son and the Holy Spirit as a single reality. Ireland is also known as "The Emerald Isle" for its verdant landscapes, and historically speaking Catholics are identified with this color while Protestants are identified with the color orange. For this reason, the Irish flag has a band of each of these colors with another white in the middle to symbolize peace and coexistence between the two creeds of the north and south of the country.

Traditional Irish Dish “Colcannon” is one of the recipes that is served everywhere in Ireland. It is mashed potatoes enriched with kale or cabbage, common ingredients in the Land of Clover. Colcannon is usually enjoyed in the colder season and is the perfect accompaniment to the Irish Stew. There are some variations of colcannon within various households and regions. What seems to be common in all of them is the presence of generous amounts of Irish butter, potatoes, and cabbage or kale as the vegetable of choice to add volume and flavor to this tasty preparation. Accompany this dish with an excellent Irish beer, and you will have an evening of joy and delicious Irish Cuisine.

Colcannon 

4 pounds russet potatoes (7-8 large potatoes), peeled

1 head of green cabbage (I use Savoy Cabbage)

1 cup of milk or cream

1 stick unsalted Irish butter, divided into 3

Salt and black pepper

Fresh Parsley or chive, minced  

The Potatoes: In a large pot of cold water, add the potatoes and a tablespoon of salt. Bring to a boil first, then simmer until soft in the middle when pierced with a skewer. 

The Cabbage:

1. While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan of boiling water. Keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green, about 3-5 minutes, depending on the thickness of the cabbage. Test it, it should be slightly undercooked.
2.   When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently.

Assembly: 

1.      When the potatoes are soft, drain the water and return the potatoes to its pot. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk and a third of the butter. Allow the milk to warm, but not boil. The butter should be fully melted, and the pot should be starting to steam.
2.  With a potato masher or a fork, mash the potatoes thoroughly. Do NOT beat or blend the potatoes or they will become gluey.
3.  Mix the cabbage thoroughly through the mashed potato. Before serving, taste and season with a little salt and pepper, as needed. Top with sprinkle of fresh parsley or chives. Most significantly, make a well in the center of the mound of potato and put the last third of the butter there to melt.

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Potato and Zucchini Polpettone for the Holidays

 

Potato and Zucchini Polpettone

An easy and tasty side dish that can be prepared ahead and baked right before serving. It’s a versatile dish that can be made with cooked zucchini, spinach, or even asparagus. I serve it instead of the regular mashed potato dish. 

4 medium golden potatoes, unpeeled

1 large egg, lightly beaten 

1 small zucchini, small dice or grated

1 celery stalk, minced 

1 medium red onion, grated

½ - ¾ cup grated parmesan cheese

¼ teaspoon ground nutmeg

Salt and black pepper

Breadcrumbs as needed

1-2 tablespoons extra virgin olive oil

½ - ¾ cup sharp Provolone and or fontina cheese (or Gruyere), small dice

2-3 tablespoons minced Italian parsley

 

1.      Preheat oven 375F. Line a baking sheet with parchment paper. Drizzle olive oil on surface.

2.      Place the potatoes in a large pan in cold water, boil until tender. Cool slightly, peel and mash.

3.      In a large skillet add 1 tablespoon of olive oil and onion, cook until soft and barely golden. Add the zucchini and celery; cook until barely golden adding more oil if needed. Season with salt, pepper, and nutmeg.

4.      Once the mash potatoes are cool, add the egg and season. Add the parsley, grated cheese, diced cheese, and little breadcrumbs to firm everything. Mix well before adding more breadcrumbs. Test the mixture by forming a meatloaf shape.

5.      With slightly damp hands give the potato mixture the shape of a meatloaf. I like to divide mine in two smaller loaves. Place on the baking sheet; drizzle a thread of olive oil on top and sprinkle lightly with breadcrumbs. Be sure to press it down.

6.      Bake about 30 minutes until just golden.

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Valentine Risotto al Prosecco Pere e Pecorino

 

There are two differing folk tales about St. Valentine according to legend and history. One of them was about a priest and martyr from the ancient Roman Empire. The other was a martyr and a bishop in Terni, Italy (Valentino da Terni).

The first legend, a priest dared to defy the order of Roman Emperor Claudius II. The emperor declared that Roman soldiers should not marry because he believed that single men made better and stronger soldiers. St. Valentine, a priest felt this decree was unjust.  He defied the emperor by performing marriage ceremonies in secret for Roman soldiers. This act of defiance angered the emperor, and he beheaded Valentine on February 14th.Valentine's faithfulness inspired many Roman men to marriage and in honor of him, they drew names of eligible ladies out of an urn during this holiday. Then the couple would pair off and spent the year getting to know one another, which often led to marriage. This custom spread across Europe. The other legend, Valentino became a martyr because he wanted to protect others. During  the third century, Christians were being imprisoned, tortured, and beaten and sent to Roman prisons. Valentino could not bear to see this happen, so he plotted and succeeded in freeing many of these prisoners. This led to his imprisonment, where they decided to put   him to death. Before his murder took place, he met and befriended the jailer's daughter.    Legend says Valentino healed her from blindness and was capable of performing many   other miracles. He fell madly in love with this woman, and before he died, he wrote her a   letter and signed it, "from your Valentine," which took place in mid-February in A.D. 270 and   is believed to be why we endorse our cards this way today.  Around the Middle Ages is when things began to evolve, it is believed that courtly love gained influence throughout Europe. Some celebrants found a more chivalrous and   cheerful way of explaining why Saint Valentine’s day should be a time to think about   romance. Romantic phrases and poems were written. During the industrial revolution in the mid-19th century, the production of mass quantities of  consumer goods began to appear with greeting cards with romantic phrases and images  appearing on greeting cards. Cadbury’s heart-shaped boxes of chocolates emerged in the  1860s, Hershey’s Kisses in 1907, and Hallmark Valentine’s Day cards in 1913. All of which have still continued the Valentine’s Day traditions. Valentine's Day 2021 offers the opportunity to celebrate this occasion with our loved one in a thousand different ways, but all linked to wanting to express feelings of love that binds   us to a special person. It is no coincidence that many choose to declare themselves on Valentine’s Day to amaze the person they love. There are also those who choose to make a marriage proposal and there is certainly no better day than Valentine's Day to ask your   sweetheart to marry you. For a Valentine's Dinner at home, you can order something special from a takeaway restaurant, or choose to prepare a dinner together on that evening. You do not need to organize a complicated dinners to be romantic. I would like to treat you to a romantic dish that I hope you will prepare without too much fuss. This will leave more time for conversations and je ne c’est pas quois apres!   Risotto is a traditional Italian rice dish made from a short-grained starchy variety of rice called Arborio rice. A well-cooked risotto should be soft and creamy. It shouldn't run across  the plate, nor should it be stiff or gluey. While not too difficult, I am adding essential detailed instructions that will make it easier to prepare this restaurant-worthy risotto in your kitchen.  The first step is to gather all ingredients and read all the instructions before beginning. Risotto al Proseco Pere e Pecorino Risotto al Prosecco Pere e Pecorino  5 cups chicken stock, warm  1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter (divided) 1 medium shallot, minced  1 1/2 cups Arborio rice 3/4 cup Prosecco (or dry white wine) Salt and freshly cracked black pepper 2 pears with skin on (1 diced, 1 sliced for decoration) 1/2 cup freshly grated Pecorino cheese 1 tablespoon roughly chopped Italian parsley You will need: 1 wide thick-bottom pan, 1 wooden spoon, a medium broth pan, a ladle Warm the broth: In a medium saucepan, heat the stock to a boil and immediately set the heat on low to simmer, so the stock stays warm while you cook the risotto. Cook the shallot: Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide thick bottom pan over low heat. Add the minced shallot; cook for 5 minutes or until softened and barely golden. Season. Add the rice: Turn the heat up slightly; add the rice to the pan stirring it briskly with a wooden spoon to coat the grains with the oil and melted butter. Sauté stirring for 2-3 minutes until there is a slightly nutty aroma. The rice should be translucent. Do not let the rice turn gold or brown. Add the wine: Add the Prosecco or wine and cook while stirring until the liquid is fully absorbed. When it is fully absorbed/reduced you can begin adding the broth. Add the broth: Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed (almost disappears). When the rice appears almost dry, add another ladle of stock, and repeat the process. Stir only when you add the stock, not constantly. Continue adding stock, a ladle at a time, for 15 minutes. Add the pears: Add the diced pears; cook another 5-10 minutes or until the rice is tender but still firm to the bite, without being crunchy. Finish the risotto: Off the heat, stir in the remaining 2 tablespoons of butter, the grated cheese, and parsley. Taste for seasoning and adjust as needed. Divide into serving dishes, decorated with a slice or two of pear and freshly cracked pepper. Chef Tip: Should you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time, stirring while it's absorbed.

 

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Limoncello Sugar Cookies

 

Limoncello Cookies 

(Yields 20-24 cookies)
1 stick cold unsalted butter  
1½ cups granulated sugar
1 egg
2 ½ cups organic all­-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2-3 tablespoons Limoncello
Zest of two large lemons
1 tablespoon lemon juice

Icing optional:
1 cup confectioner sugar
2 -3 tablespoons limoncello

 

Limoncello 

1.     Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.

2.     In a food processor pulse the sugar and butter together until well blended. Add the egg and mix until well­ combined and creamy.

3.     In a bowl, stir in and mix flour, baking powder, salt, limoncello, lemon zest and lemon juice. Add 1/3 of the flour mixture and pulse a few times.  Repeat two more times. Allow the mixture to sit about 3 minutes to allow lemon flavor to develop. Transfer to a bowl. If some butter should stick to the bottom of the processor, just take out and mix with the fork in the bowl.

4.     Scoop the cookie dough by the tablespoon full and roll into a ball.  You can also use a small scooper. Place cookie dough onto baking sheet, spacing about 1½­ inches to 2 inches apart. Lightly press each cookie down. Bake 10 to 12 minutes or until lightly golden. Depending on thickness it may take a minute or two longer. Cool.

5.     If you like you can mix the confectioner sugar with limoncello to create a glaze.  When cookies are cool, drizzle over the cookies.

 

 Limoncello undoubtedly is one of the most famous and widespread liquors typical of the area of the Amalfi Coast. In Italy it is served as a digestive after meals. I like to prepare chicken, shrimp, and other seafood with a splash of Limoncello.  It is also used for desserts as in my recipe above, I replaced lemon juice with Limoncello. Since I am not a patient baker, I used the food processor to quickly pulse and bring the dough together within minutes to make these delicious cookies.  I like to serve them as is. If you prefer, you can add the glaze on top which is also very simple to make.  Then put that Limoncello back in the freezer for next time!

 

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Spice It Up Tzatziki

Tzatziki spices and Feta 

Tzatziki is a traditional Greek dish using thick Greek Yogurt and refreshing cucumbers. There are some variants of this recipe depending on the region of Greece. It is usually served as an accompaniment with gyros, kebabs, or pita bread. I created my own version because that’s what I like to do with recipes that interest me.  Since I love hummus so much, I used spices that I thought would go well with my version of Tzatziki. I served it with grilled Italian meatballs and grilled peppers and onions.  Ottimo we say in Italian!

3 small Persian cucumbers, divided

1 ½ cups full-fat Greek yogurt, strained

1 large clove garlic, mashed and minced

Pinch Sea salt

Black pepper to taste

Red pepper flakes to taste

3 tablespoons extra virgin olive oil, divided

2 tablespoons minced fennel greens (or fresh dill)

1-2 ounces Greek feta, cut in small cubes

Ground coriander for decoration

Ground cumin for decoration

Ground paprika for decoration  

The cucumber: Finely chop 2 cucumbers, no need to remove the skin. Transfer to a sieve, sprinkle with sea salt, and allow to drain about an hour in a bowl.  After an hour push down with a spatula to squeeze out any additional excess liquid.

Note: I used small Persian cucumbers because they have much fewer seeds and are tastier. You can also drink the cucumber juice, no need to throw it away.

The Yogurt: Place the yogurt in a small sieve over another bowl and allow to drain about an hour in the bowl.

Note: I used grass fed full-fat Greek Yogurt, more delicious!

Combine: in a larger bowl, combine the cucumbers, yogurt, minced herb, garlic, a tablespoon of olive oil, tiny pinch of salt, black pepper, red pepper flakes; mix well. Refrigerate for a few hours so the flavors will combine well.

Serve: Transfer the tzatziki to a round bowl, not too deep. Add a few kalamata olive in the center of the dish.  Then thinly slice 1 cucumber and place around the bowl. Add feta pieces on top, and sprinkle the top with paprika, cumin, and coriander. Lastly, adorn with a thread of excellent olive oil to finish the dish. 

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Lentils-Rice in Caramelized Onion and Aged Balsamic

Rice Lentils Caramalized Onion Feta and Aged Balsamic 

This dish has been in my heart for a long time, from the first time I tasted it.  Prepared with simple ingredients and techniques, it’s the perfect combinations of an exotic main or side dish. Originally a Middle Eastern recipe, and since I love fusion cooking, I added Feta for a touch of Greek, and aged Balsamic for a touch of Italian. Try it with your favorite spices and maybe even dried fruit or toasted nuts!   

2 large sweet onions or red onions, thinly slided
6 tablespoons extra virgin olive oil, divided

Sea salt

Black pepper

Red pepper flakes

1 ½ cups brown lentils, rinsed

2 bay leaves

2 cups basmati or jasmine rice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground cinnamon
2-3 ounces Feta cheese, crumbled (optional)

3-5 tablespoons aged balsamic

2 tablespoons minced fresh Mint or Italian Parsley

Caramalizing the Onions: In a large skillet add the sliced onion and cook for 5 minutes on medium-low without oil.  Stir occasionally.  Add 3 tablespoons of olive oil and cook until they soften and become golden to golden brown.  Season with salt, pepper, and red pepper flakes. Wait until the rice and lentils are cooked to add the balsamic so the onions will be hot.

Caramalizing the onions

Cooking the Lentils: In a medium size pan, add the lentils and cover with about 2 inches of water. Bring to a boil, add the bay leaves and 1 tablespoon of olive oil. Simmer until the lentils are done.  Season with salt toward the end of cooking. Taste for doneness.  Remove bay leaves before draining.Drain the lentils and reserve in a bowl.  Save the broth to cook the rice, measure the liquid according to package directions, usually for 2 cups of rice = 4 cups of water.  It may depend on the rice you use.

Cooking the lentils