Halloumi and Endive Salad

Halloumi and Endive Salad

3 endives, cut in cubes (diced)

Juice ½ lemon

5 tablespoons extra virgin olive oil, divided  

Flour for dredging

Sea salt

Freshly ground black pepper

1 halloumi cheese, thinly sliced

Mix the lemon juice, 2-3 tablespoons oil, salt and pepper in a bowl; mix well. Add the cut endives and mix again.

Dredge the halloumi slices in flour, shaking off any excess flour.  Add 2 tablespoons of olive oil in a skillet, when hot at the halloumi cheese and cook until golden brown on both sides, turning only once.

When ready, transfer the endive salt to a serving plate, add the cooked cheese. Serve warm.

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, or cow’s milk. It has a high melting point so it can be fried or grilled. The texture of Halloumi changes when grilled or pan fried from strong salty flavor to a creamier texture.

This is a delicious treat when you are looking to change up a routine salad dish. This recipe can be served as a Tapas, Meze, or Salad. 

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Sweet Onion and Fennel Frittata

Sweet Onion and Fennel Frittata

8 eggs

1/4 cup milk

1/2 cup grated Parmesan or Pecorino cheese

4 tablespoons minced fresh fennel greens, divided

1/4 teaspoon salt

1/4 teaspoon pepper

Pinch red pepper flakes

2 tablespoons extra virgin olive oil

1 medium sweet onion, thinly sliced

1 small bulb fennel, thinly sliced

 

Fresh Fennel

In a bowl, whisk together eggs, milk, 3 tablespoons fennel greens, salt and pepper, red pepper flakes, and grated cheese. Stir to combine.

In 8-inch non-stick skillet, heat oil over medium heat; cook onion and fennel, stirring occasionally, until softened and barely golden, about 7-10 minutes. Gently add the egg mixture; cook over medium-low heat until bottom is set, about 10 minutes. Flip over carefully, and cook a few more minutes until the other side is set.  Remove from heat, cut into wedges, sprinkle 1 tablespoon fresh fennel greens on top, and serve warm.

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Baked Sformato of Potatoes and Leeks

Sformato of Potatoes and Leeks

4 tablespoons extra virgin olive oil, divided

Freshly ground black pepper

1 cup grated Parmesan cheese, divided

4 Yukon gold potatoes, small dice

Sea salt

3 large leeks, cleaned thoroughly, diced, pat dry  

2 large eggs, lightly beaten  

8 ounces whole ricotta, drained overnight

4 ounces sharp provolone, shredded

6-8 tablespoons minced fresh herbs (any: basil, parsley, chive, rosemary, thyme)

Drizzle balsamic vinegar, optional

Strained Ricotta 

Line a baking dish with parchment paper.  Drizzle 2 tablespoons of oil on bottom and all sides. Sprinkle with pepper and grated cheese. Preheat oven to 350F.

Wash, peel, and dice the potatoes, place in a colander.  Place colander in a large pasta pan with cold water and boil gently with salt until just tender.  Strain well and cool. Do not overcook, we don’t want mashed potatoes.

Add 2 tablespoons of oil and leeks to a small skillet. Season and cook for about 5 minutes or until just tender.

In a mixing bowl, add the beaten eggs, ricotta, cheeses, and herbs.  Mix well to blend.  Gently add the leeks and potatoes and mix.   Gently transfer to baking pan.  Add additional grated cheese and pepper on the top of sformato and a drizzle of oil. Bake about 30 minutes or until the top is golden.  Serve with a drizzle of thick balsamic vinegar on top.

Fresh Herbs

This sformato is a savory rustic potato cake made with small diced potatoes, leeks, cheeses and lots of fresh herbs. A very fragrant dish, ideal to serve as an appetizer, side, or even a main course with a side salad.  Enjoy it, it will delight your palate.

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Festive Salmon and Mascarpone Appetizer

Salmon and Mascarpone Coppa (mold)

4 paper thin slices of smoked salmon

4 ounces mascarpone

2 ounces Gorgonzola dolce

1 ounce chopped walnuts

Zest of ½ orange

Freshly ground mixed pepper

Brie or Camembert cheese

1 glass or ceramic mold

Cover the mold with plastic wrap, making sure that it overlaps so that the mold can be completely covered after adding filling. Place the salmon over the wrap to conform to the shape of the mold.

In a bowl, mix the mascarpone, Gorgonzola, nuts, zest, and pepper. Add this mixture over the salmon in the mold and level the top with a spatula. Cut the brie to the shape of the mold, or cut in strips to fit the mold. Place on top of the cheese mixture. First fold the overlapping salmon over the brie. Next, fold the plastic wrap over the mold pressing down gently.  

Refrigerate for at last 4 hours before using. When ready to serve, remove the plastic wrap from the bottom of mold; transfer the mold onto a plate so that the brie is on the plate. Serve with crusty bread or crackers.  I like to add a drizzle of blood orange olive oil and freshly cracked pepper on top of each portion! 

Mascarpone 

A festive recipe that can be prepared a day ahead. It’s elegant and unique. It can be placed in individual smaller molds or one large mold. Serves 4-6.

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Cranberries in Marsala Wine

Fresh Cranberries

Cranberries in Marsala Wine

2 small bags Ocean Spray fresh cranberries

Zest 1 orange

Juice ½ orange

Pinch salt

1/3-1/2 cup Marsala wine

1 ½ cups brown sugar

1 bay leaf

Freshly cracked black pepper

In a small casserole, add all of the ingredients and cook on medium-low until it begins to boil. Turn heat to low, stir and continue to cook until most of the cranberries are soft. Stir, taste and add more brown sugar if you like.  If too thick, add a little warm water.  Serve warm or cool. 

I love fresh cranberry sauce but not when it's very sweet.  I like to cook with Marsala wine so I experimented.. and it turned out JUST like I wanted !!!!!

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Tuscan Kale and Finocchiona Salami Crostini

Rustic Bread

Tuscan Kale and Finocchiona Salami Crostini

8 slices salt less rustic bread, about 1/4 - 1/3 inch thick

2 bunches Tuscan Kale (black Kale), washed

3-4 tablespoons extra virgin olive oil, more for drizzling

1 large shallot, minced

1 large clove garlic, minced

Sea salt

Freshly ground black pepper

½ cup vegetable or chicken broth

8 paper thin slices of Finocchiona salami

Broil the 8 slices of bread on the lowest part of the oven.  It will broil quickly, so, do not step away from the oven. Broil only one side to golden.

Remove about 3 inches of stems from kale, reserve it for soup. Wash thoroughly; cut the kale in thin long slices (chiffonade).

In a large skillet, on medium-low heat, add the oil and sauté the kale with the minced shallot and garlic. Cook about 5-6 minutes; add the broth and cook until the kale is just tender. Taste and season with salt and pepper as needed.  

Place the toasted slices of bread on a platter, drizzle a thread of olive oil, add 1 slice of salami on top of each slice and a forkful of Kale. Drizzle with another thread of oil on top. Serve warm or at room temperature. 

The delicious bites can be served as appetizer for a Sunday dinner, Christmas, or any special occasion!

Finocchiona salami is a cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old Chianti wine. Legend has it that Finocchiona owes its origins to a thief at a fair near the town of Prato, Italy, who stole fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. 

Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly.  It is a winter vegetable used in many Tuscan Recipes.  It is also a key ingredient in the famour "ribollita" soup. 

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Caramelized Orange Slices for the Holidays

Caramelized Orange slices 

1 organic orange, cut into thin round slices

4 tablespoons granulated sugar

4 tablespoons water

Arrange the slices in a large non-stick pan without overlapping. Spread sugar and water over the slices, stirring with a spoon and turning the slices so that the sugar dissolves well in water.

Turn the heat on low, and cook until the water has evaporated and the sugar forms bubbles on the surface. As soon as the sugar begins to color, immediately remove from heat.

Gently transfer the orange slices on parchment paper and let them dry for a few hours at room temperature.

 

Dark chocolate covered orange slices

To cover the slices with dark chocolate, microwave 1/3 cup of dark chocolate pieces for 15 seconds first.  Stir well and microwave again 10 seconds.  Each time stir and mix the chocolate until it has melted. The chocolate does not need to be hot, just melted. Dip one side of the orange slice in the melted dark chocolate, sprinkle with sea salt,  and place on parchment paper to cool until hardened.

  

The preparation for these little jewels are quick and easy. After they have dried, you have tasty caramelized orange slices that are perfect to use as a cake or cupcake decorations, cover them with dark chocolate to serve like candy, or eat them as a tasty little snack. These little jewels are sold in candy shops all around Italy.  You can also make them with lemon slices… and yes you eat the entire slice!

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