Sal Franzone of Ciccino’s .::. Healthy Cooking with your Friendly Italians #54

The founding owner of Ciccino’s in Waterloo and Geneva, Sal Franzone is in-studio to talk about the many items on their menu and plans for the future as they close in on 20 years in business next Spring.

Recipes mentioned in this episode:

LINGUINE WITH LEMON AND CREAM SAUCE
(fresh tasting, super fast to make yet elegant, enough to serve to company)

LEMON AND CREAM SAUCE

SAUTE 8 SLICES OF PROSCIUTTO CUT INTO STRIPS IN 4 TABLESPOONS UNSALTED BUTTER, LOW HEAT, 1 MINUTE
ADD 1 CUP CHICKEN BROTH, COOK 1 MINUTE, STIR IN 1/2 CUP OF HALF AND HALF, 1/4 CUP LEMON JUICE, 4 TEASPOON LEMON JUICE
COOK,LOW HEAT, 2 MINUTES
SEASON WITH FRESH GROUND BLACK PEPPER AND KOSHER SALT
ADD: 1/2 POUND LINGUINE COOKED AL DENTE AND 1/2 CUP PASTA WATER, COOK 1 MINUTE
PLACE IN SERVING PLATTER, STIR IN 1 CUP GRATED PARMIGIANA REGGIANO
GARNISH WITH LEMON ZEST AND FRESH MINCED PARSLEY AND SERVE

GRILLED WINGS OR DRUMSTICKS

MARINATE 12 WINGS OR DRUM STICKS IN A MIXTURE OF:
1 CUP YOGURT , 1/4 CUP OIIL, 2 TABLESPOONS GRATED GINGER, 2 TABLESPOONS LEMON JUICE, 2 TEASPOONS HONEY
2 TEASPOONS PAPRIKA, 1 TEASPOON GRAM MARSALA, 3/4 TEASPOON DRIED ONION FLAKES, 3/4 TEASPOON DRIED GARLIC FLAKES
1/2 TEASPOON BLACK PEPPER, 1/2,TEASPOON SALT, 1/4 TEASPOON CAYENNE
REFRIGERATE 1 HOUR
GRILL 6 TO 8 MINUTES PER SIDE
SERVE WITH RAITA SAUCE

RAITA SAUCE:

HEAT OVER LOW HEAT AND COOK UNTIL LIQUID HAS EVAPORATED:
1 CUP DICED MANGO,, 1/4 CUP DICED ONION, 2 TABLESPOONS LIME JUICE, 1 TABLESPOON SLICED SERANO PEPPER,
1 TABLESPOON HONEY, 2 TEASPOONS GRATED GINGER, 2 TEASPOONS MINCED GARLIC, AND1/2 CUP WATER.

REFRIGERATE 1 HOUR AND MIX WITH 1 CUP YOGURT, 1/4 MINCED CILANTRO

EASY GARLIC SHRIMP
(easy as -one- two:-three)

2 POUNDS SHRIMP (16 TO 20 COUNT PER POUND),
SHELL, DE-VEIN, RINSE IN COLD WATER AND PAT DRY

HEAT 1/4 CUP EXTRA VIRGIN OLIVE OIL, 1/4 CUP UNSALTED BUTTER, SAUTE SHRIMP OVER HIGH HEAT 5 MINUTES
STIRRING ALL THE TIME, SEASON WITH SALT AND BLACK PEPPER
REMOVE THE SHRIMP TO SERVING PLATTER, AND SPRINKLE WITH RED PEPPER FLAKES
ADD 3 CLOVES MINCED GARLIC TO SAUTE PAN. COOK OVER MEDIUM HEAT FOR 1 MINUTE
POUR OVER SHRIMP
SPRINKLE WITH MINCED PARSLEY AND LEMON WEDGES.

ITALIAN CANNED TUNA IN OIIVE OIL WITH GARBANZO BEANS AND CAPERS IN BALSAMIC VINEGAR

MIX TOGETHER: 1 CAN GARBANZO (CECI) BEANS DRAINED, 4 TABLESPOON OLIVE OIL, 2 TEASPOONS CAPERS, 1/4 CUP THIN SLICED CELERY.
2 TABLESPOON BALSAMIC VINEGAR, 2 TEASPOONS RED CHILI FLAKES, 1/2 TEASPOON DRY OREGANO , 2 TORN FRESH BASI L LEAVES
1 MINCE GARLIC CLOVE, PINCH OF SALT AND PEPPER, 1- 6 OZ CAN ITALIAN TUNA IN OLIVE OIL ( DO NOT DRAIN OIL)
LET SET 15 MINUTES
SERVE ON SLICED OF ITALIAN BREAD
TOP WITH STRIPS OF ROASTED RED PEPPERS

Amazing FLX Restaurants .::. Healthy Cooking with your Friendly Italians #53

Lenny DeRenzo and Chuck Mason join Jim and Marilyn in-studio to talk about the plethora of amazing restaurants in Auburn, Ithaca, and Skaneateles not to mention Geneva, Seneca Falls and southern Seneca County. It’s a Finger Lakes Restaurant explosion during this episode that will leave you wondering where to dine next!

Recipes mentioned in this episode…

SPICE RUBBED STRIP STEAKS WITH FRESH TOMATO SALSA

RUB 4 STRIP STEAKS WITH A MIXTURE OF;
1 TABLESPOON EACH OF SALT, PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER
RESERVE 1 TABLESPOON OF MIXTURE FOR SALSA
COAT STEAKS WITH DASH OF LIQUID SMOKE AND OLIVE OIL
LET SET AS ROOM TEMPERATURE FOR 1 HOUR AND GRILL

SERVE WITH A FRESH CHUNKY TOMATO SALSA MIXED WITH THE RESERVED TABLESPOON OF THE STEAK RUB,
AND 1 TEASPOON DRY OREGANO, 2 TEASPOON BALSAMIC VINEGAR, 1/3 CUP SLICED GREEN OLIVES WITH PIMENTO,
SUCH AS WEGMAN’S SLICED SPANISH SALAD OLIVES

SHERWOOD INN CLASSIC HOUSE DRESSING (makes 4 cups)

MIX IN A BOWL, 3 TABLESPOONS DIJON MUSTARD, 11/2 TEASPOON SALT, 1 TABLESPOON GROUND BLACK PEPPER,,
1 TABLESPOON MINCED THYME, 1 TABLESPOON MINCED TARRAGON, 2 TABLESPOON MINCED BASIL
1/2 TEASPOON CAYENNE PEPPER, 2 BEATEN EGG YOLKS
POUR INTO A FOOD PROCESSOR, ADD WITH MOTOR RUNNING 21/2 CUPS RED WINE VINEGAR
CONTINUE ADDING IN A SLOW STREAM, 1 CUP CANOLA OIL, 1 CUP OLIVE OIL, 1 CUP BEEF CONSOMME
YOU CAN USE KNORR’S BEEF BOUILLON CUBES DILUTED IN 1 CUP OF BOILING WATER

STEVE CHURCHILL’S RECIPE OF MARTH STEWART’S “STEAMED LEMON PUDDING CAKES”

INGREDIENTS
NONSTICK COOKING SPRAY, 3/4CUP GRANULATED SUGAR,1/3 CUP ALL PURPOSE FLOUR, 3 LARGE EGGS, SEPARATED
2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE , 1 CUP SKIM MILK, 5 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
PLUS 1 TEASPOON FINELY GRATED LEMON ZEST, 1/4 TEASPOON SALT SEASONAL BERRIES IF DESIRED

DIRECTIONS
PREHEAT OVEN TO 350 DEGREES
SPRAY SIX 6 OUNCE RAMEKINS WITH NONSTICK COOKING SPRAY
PLACE RAMEKINS IN SMALL ROASTING PAN AND SET ASIDE
IN A MEDIUM BOWL, WHISK TOGETHER SUGAR AND FLOUR
IN A SECOND BOWL, WHISK TOGETHER EGG YOLKS AND BUTTER UNTIL WELL MIXED
WHISK IN MILK, LEMON JUICE AND LEMON ZEST
POUR EGG YOLK INTO SUGAR MIXTURE AND WHISK UNTIL SMOOTH
IN A BOWL OF A ELECTRIC MIXER FITTED WITH WHISK ATTACHMENT, WHISK EGG WHITES AND SALT UNTIL FIRM PEAKS FORM
GENTLY FOLD IN EGG WHITE INTO SUGAR MIXTURE
POUR BATTER INTO PREPARED RAMEKINS AND ADD ENOUGH HOT WATER INTO ROASTING PAN TO COME HALFWAY UP THE SIDES OF THE RAMEKINS
TRANSFER TO OVEN AND BAKE UNTIL PUFFY AND GOLDEN ON TOP, ABOUT 30 MINUTES
TRANSFER RAMEKINS TO A RACK TO COOL FOR 20 MINUTES
SERVE IN THE RAMEKINS

Casey Galloway on Gluten-Free .::. Healthy Cooking with your Friendly Italians #52

Executive Chef and Owner at Cafe XIX in Seneca Falls, Casey Galloway, is in-studio to talk about her menu at the cafe and to share some gluten-free recipes and cooking tips.

Recipes mentioned in this episode:

Garden Vegetable Gazpacho

6 Fresh Large Tomatoes
2 English Cucumbers, peeled, seeded and small diced
¾ cup red onion, small diced
½ cup green bell pepper, small diced
½ cup yellow pepper, small diced
½ cup red pepper, small diced
¼ cup chopped fresh Italian parsley
1/8 cup chopped fresh cilantro
4 TBSP fresh lime juice
48 oz. tomato juice
3 ½ tsp. sea salt

Dice and chop all of your vegetables and set aside. Take your fresh tomatoes and cut them into manageable pieces for your food processor. Puree them in the food processor with the 2 tsp of sea salt. You want the tomato mixture to be a salsa like consistency. Dump your pureed tomatoes into a large bowl. Add the tomato and lime juice to the tomato puree. Now just mix in the diced veggies and herbs and heck for seasoning ( add remaining sea salt if needed). Chill the coup until you are ready to enjoy it.

Fresh Tomato Basil Soup with Tortellini

1 small onion, diced
4 cloves garlic, chopped
8 fresh tomatoes, cut into quarters
2 tsp salt
2 cups chickens stock, or water
10 – 12 fresh basil leaves
2 TBSP Balsamic Vinegar
2 TSBP Olive Oil
1 Cup Heavy Cream
1 Bag of Tortellini

Sauté onions and garlic in olive oil until tender. Add tomatoes and salt and cook over medium heat for 2 to 3 minutes or until tomatoes start to break down. Add chicken stock and vinegar to the tomato mixture, cover and let it lightly simmer for 15 minutes. Remove from heat and add the basil and heavy cream. Puree until smooth with an immersion blender. Taste for seasoning and add more salt if needed. Place soup back on low heat and add tortellini. Let the tortellini cook for 5 minutes.
Note: If not eating the soup immediately don’t add the tortellini, it will get mushy if it sits in the liquid for too long. So just wait until you are ready to eat the soup and reheat it and add your tortellini at that time.

Patti Battley & the Seneca Falls Farm Market .::. Healthy Cooking with your Friendly Italians #51

Patti Battley of Seneca County Cornell Cooperative Extension is in-studio to talk about everything going on at the Seneca Falls Farmers Market this summer.

Recipes mentioned in this episode:

Cornell Chicken BBQ Sauce

Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for BBQ Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and
stir. The recipe can be varied to suit individual tastes.

Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce, passed away at age 84 on March 13, 2006.

Couscous and Radish Salad

1¼ cups water
1 cup couscous, uncooked
½ tsp lemon zest
1/3 cup lemon juice
2 Tbsp water
1 Tbsp olive oil
1 clove garlic, crushed
2 cups radishes, trimmed and quartered
½ cup fresh parsley
1/3 cup fresh mint, or 1 Tbsp dried
2 Tbsp scallions, thinly sliced
1. Bring 1¼ cups of water to a boil. Stir in couscous.
Cover, remove from heat, transfer to serving bowl,
and set aside for 15 minutes. Fluff with fork, then set
aside again.
2. Combine lemon zest, lemon juice, 2 Tbsp water, olive
oil, and garlic. Stir vigorously and set aside.
3. Mince radishes, parsley, and mint. Transfer to bowl
with couscous and toss. Add dressing and toss again.
4. Sprinkle with sliced scallions and serve.

Creamed Spinach

20oz baby spinach, washed
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3-4 Tbsp all purpose flour
2 cups skim milk
½ tsp nutmeg
¼ tsp salt
1. Cook the spinach in a pot of boiling water for just one
minute, and transfer to a cold water bath to stop the
cooking. Squeeze out the excess water from the leaves.
Chop spinach and set aside.
2. Melt the butter in a saucepan. Add the garlic and onion,
and cook until just soft. Add the flour, stirring it
together to form a paste. Slowly whisk in the milk and
cook until slightly thickened. Add salt.
3. Add sauce to the spinach, stir and serve.