Chef Ben Bird of SFCC .::. Healthy Cooking with your Friendly Italians #50

Executive Chef Ben Bird of Seneca Falls Country Club is in-studio to talk about his farm to table philosophy and to share some great recipes.

Recipes mentioned in this episode:

STIR FRY ASPARAGUS WITH SLICED PORTOBELLO MUSHROOM

IN A FRYING PAN OVER HIGH MEDIUM, HEAT 1 TABLESPOON CANOLA OIL,ADD 1 POUND ASPARAGUS CUT INTO 1 INCH LENGTHS, AND 2 PORTOBELLO MUSHROOMS SLICED INTO STRIPS: DO NOT STIR, COOK 4 MINUTES

ADD SAUCE :
2 TEASPOONS MINCED GINGER,1 TABLESPOON SOY SAUCE, 1 TABLESPOON BROWN SUGAR, 1 TABLESPOON SHERRY
1 TABLESPOON MINCED GARLIC, 1 TEASPOON SESAME OIL
STIR, COOK FOR 2 MINUTES
SERVE WITH A GARNISH OF SLICED SCALLIONS

STEAMED RICE MEATBALLS WITH GREEN BEANS AND PEPPERS

INGREDIENTS:
1 POUND GROUND BEEF, 1 EGG, 3/4 CUP PANKO, 1/2 CUP MINCED SCALLIONS, 1/4 SESAME GARLIC SAUCE ( AVAILABLE AT WEGMAN’S)
OR HOISIN SAUCE, 1 MINCED GARLIC CLOVE, 1 TABLESPOON MINCED GINGER,
1 TABLESPOON MINCED CILANTRO, INSTANT DRY BROWN RICE, 1/4 TEASPOON SALT, AND PEPPER

MEATBALL MIXTURE
MIX BEEF, EGG, PANKO, SESAME, GARLIC SAUCE, SCALLIONS,GARLIC, GINGER, CILANTRO, SALT AND PEPPER
FORM INTO MEATBALLS, ROLL IN INSTANT DRY BROWN RICE: STEAM 15 MINUTES

SERVE ON A BED OF STIR FRY GREEN BEANS AND RED PEPPER STRIPS

HEAT IN A LARGE SAUTE PAN 1 TABLESPOON CANOLA OIL ( MEDIUM HEAT)
ADD 12 OUNCES GREEN BEANS, 1 SLICED RED PEPPER, COVER, SO NOT STIR , COOK 5 MINUTES

ADD SAUCE
1 TABLESPOON SESAME OIL, 1 TABLESPOON SOY, 2 TABLESPOON, SESAME GARLIC SAUCE OR HOISIN SAUCE
STIR , ADD TO MEATBALLS AND SERVE

RICOTTA GNOCCHI

PLACE 3 CUPS OF WHOLE MILK RICOTTA IN A SIEVE, COVER WITH PLASTIC WRAP, DRAIN IN REFRIGERATOR OVERNIGHT

IN A LARGE MIXING BOWL BEAT 2 EGGS AND 1 TEASPOON SALT, STIR INTO EGG MIXTURE 1/2 CUP GRATED PARMESAN CHEESE,
1/2 TEASPOON BLACK PEPPER, 1/4 TEASPOON FRESH GRATED NUTMEG
STIR WITH A WOODEN SPOON, SLOWLY ADD 2 CUPS A;LL PURPOSE FLOUR, DOUGH WILL BE STICKY
POUR INTO A GALLON SIZE ZIP TOP FREEZER BAG, REFRIGERATE 1 HOUR
BRING A LARGE PAN OF SALTED WATER TO A LOW BOIL
WITH SCISSORS CUT OFF ONE CORNER OF THE BAG
WITH SCISSORS IN ONE HAND, SQUEEZE DOUGH OUT OF BAG TROUGH OPEN CUT INTO THE WATER, SLICING WITH THE SCISSORS AT 1 INCH LENGTHS
VERY CAREFULLY STIR WITH WOODEN SPOON, DUMPLINGS WILL RISE TO THE SURFACE IN 2 TO 3 MINUTES

REMOVE WITH SLOTTED SPOON ONTO A PAN WITH 1 TABLESPOONS OF OLIVE OIL IN IT.
REFRIGERATE UNTIL READY TO USE
RE-HEAT IN A SAUCE OF BUTTER AND SAGE, OR MARINARA , OR SPINACH ALFREDO
SPRINKLE WITH GRATED PARMESAN AND SERVE

Parker’s Restaurant in Seneca Falls .::. Healthy Cooking with your Friendly Italians #49

General Manager Carol Hendrickson and Head Chef Jay Sands of Parker’s Restaurant in downtown Seneca Falls talk about their large menu, the success of the Seneca Falls location, and then Jim Bero shares some great recipes including the secret to the best potato salad in the world.

Recipes mentioned in this episode…

THE BEST POTATO SALAD IN THE WORLD

4 LARGE YUKON GOLD POTATOES,PEELD AND CUT INTO 2/4 INCH CUBES
PLACE POTATOES IN A POT AND COVER WITH WATER 1 INCH ABOVE THE POTATOES, ADD 1 TABLESPOON SALT
BRING TO BOIL AND SIMMER 10 TO 15 MINUTES ( TO TENDER ), DRAIN AND PLACE ON A BAKING PAN IN A SINGLE LAYER
WHILE POTATOES ARE STILL HOT MIX AND POUR OVER A MIXTURE OF 1 TABLESPOON DILL PICKLE JUICE,
1 TABLESPOON YELLOW MUSTARD, TOSS AND REFRIGERATE 30 MINUTES

DRESSING:
1/2 CUP LIGHT MAYONNAISE, 1/3 CUP SOUR CREAM OR PLAIN YOGURT, 1/4 CUP DILL PICKLE RELISH
1 CHOPPED CELERY STALK, 1/2 TEASPOON CELERY SEED,1/2 DICED ONION, 1 TABLESPOON PICKLE JUICE,
POUR OVER POTATOES, TOSS, REFRIGERATE FOR 30 MINUTES
ADD 1/2 CUP MINCED PARSLEY,2 CHOPPED HARD BOILED EGGS TO THE POTATOES AND PUT REFRIGERATE AGAIN
OPTIONAL: ADD PEAS AND CORN TO THIS LAST STEP
ADD SALT AND PEPPER TO TASTE

CRISPY ROASTED CHICKEN WINGS

6 POUNDS CHICKEN WINGS TIPS DISCARDED, WINGS SPLIT
IN A LARGE POT OF BOILING SALTED WATER, ADD WINGS AND 4 CLOVES OF SLICED GARLIC
SIMMER 8 MINUTES, DRAIN, PAT DRY
BAKE 450 DEGREES FOR 1/2 HOUR, TURN AT 15 MINUTES

COAT WITH SAUCE
SAUCE:
HEAT 1/2 CUP BUTTER, 1/2 CUP HONEY, 1/4 CUP HOT SAUCE,3 TABLESPOONS GRATED GINGER
COOK 4 MNUTES, TOSS WITH WINGS AND SERVE
GARNISH:
SPRINKLE ON TOP WINGS CHOPPED JALAPENO

LEMON BAKED FISH FILLETS

INGREDIENTS:
ZEST1 LEMON THEN CUT IN HALF AND CUT INTO SLICES, SET ASIDE 1/2 OF THE SLICES
4 TO 6 OUNCES COD OR TILAPIA FILLETS, RINSED AND PATTED DRY
2 TABLESPOONS OLIVE OIL, 1 TABLESPOON BUTTER, 1/2 CUP PANKO BREAD CRUMBS,
2 TABLESPOON FRESH DILL OR 1 TEASPOON OF DRIED DILL

COOKING:
COAT A BAKING PAN WITH NON STICK SPRAY, ARRANGE 1/2 LEMON SLICES IN A SINGLE LAYER ON BOTTOM
TOP WITH FISH FILETS, BRUSH WITH TABLESPOON OLIVE OIL, SEASON WITH SALT AND PEPPER
BAKE 450 DEGREES, 15 TO 18 MINUTES

TOPPING FOR FISH:
IN A SKILLET OVER MEDIUM HEAT ADD BUTTER, MELT, ADD PANKO, COOK UNTIL GOLDEN BROWN
REMOVE FROM HEAT TOP WITH 1 TABLESPOON OLIVE OIL, DILL , LEMON ZEST
TRANSFER FISH FILLETS TO SERVING PLATTER
TOP WITH PANKO MIXTURE, AND REMAINING LEMON SLICES

Matt Jones of Eleven Lakes Winery .::. Healthy Cooking with your Friendly Italians #48

Matt Jones of Eleven Lakes Winery in Canoga is in-studio to talk about the varieties of wine produced at his 6-year-old business and helps Jim and Marilyn pair the wines with three great summer recipes.


Recipes discussed in this week’s episode:

BRAISED SAVOY CABBAGE WITH WHITE WINE AND NUTMEG

INGREDIENTS:
2 TABLESPOONS UNSALTED BUTTER OR OLIVE OIL, 11/4 POUNDS SAVOY CABBAGE CORRED AND SHREDDED
1/2 CUP DRY WHITE WINE, 1 TEASPOON BROWN SUGAR, 1/4 TEASPOON NUTMEG

IN A LARGE DEEP SKILLET HEAT BUTTER OR OIL. ADD CABBAGE AND SAUTE OVER MEDIUM HEAT FOR 5 MINUTES
ADD SALT AND PEPPER, WINE STIR AND COOK FOR 5 MINUTES, ADD SUGAR AND NUTMEG, COVER AND SIMMER FOR 15 MINUTES

CHICKEN THIGHS WITH OLIVES, LEMON, ROSEMARY AND WINE

INGREDIENTS:
2 TABLESPOONS OF BUTTER, 1/4 CUP DICED PANCETTA, 8 CHICKEN THIGHS, 1/2 CUP SLICED GREEN OLIVES,
4 SLICED LEMONS, 2 ROSEMARY SPRIGS, 1/2 CUP DRY WINE, 1/2 CUP FLOUR, SALT AND PEPPER TO TASTE

IN A LARGE SKILLET SAUTE IN BUTTER THE PANCETTA FOR 4 MINUTES, TRANSFER TO A DISH , PAT CHICKEN THIGHS DRY
SEASON WITH SALT PEPPER, DUST WITH FLOUR , SAUTE IN BUTTER SKIN SIDE DOWN OVER MEDIUM HEAT FOR 4 MINUTES,
TURN OVER, SAUTE 4 MINUTES ADD OLIVES , LEMON SLICES, ROSEMARY, WHITE WINE WINE
ROAST AT 400 DEGREES 20 MINUTES AND SERVE

STRAWBERRIES WITH RED WINE AND BLACK CURRENT LIQUOR

INGREDIENTS:,
2 CUPS OF HULLED AND QUARTERED STRAWBERRIES, 3 TABLESPOONS SUGAR, 3 TABLESPOONS BLACK CURRANT LIQUOR (CASSIS)
3/4 CUP DRY FRUITY RED WINE, 1 TABLESPOON MINCED FRESH MINT, SOUR CREAM OR PLAIN YOGURT

MIX STRAWBERRIES, SUGAR LIQUOR, RED WINE AND MINT
STIR AND SERVE IN WINE GOBLETS
GARNISH WITH A DOLLOP OF SOUR CREAM OR PLAIN YOGURT

Ann & Pat Sandroni of Downtown Deli & Nonni’s Italian Imports .::. Episode 47

Guests Ann and Pat Sandroni, owners of Nonni’s and the Downtown Deli in Seneca Falls join Marilyn and Jim to talk about their businesses, products and to share recipes and talk about Italian cooking.

Recipes mentioned in this episode:

PORK STEW PALIO SERVED OVER POLENTA

MARINATE FOR PORK:
2 CUPS DRY RED WINE, 10 JUNIPER BERRIES, 1 BAY LEAF, 2 SMASHED GARLIC
CLOVES, 2 TABLESPOONS CHOPPED ROSEMARY
3 POUNDS PORK SHOULDERS , CUT INTO 2 INCH PIECES
REFRIGERATE FOR 12 HOURS, DRAIN AND PAT DRY

SAUTE OVER MEDIUM HEAT IN OLIVE OIL 2 CLOVES MINCED GARLIC, 1 RIB
CELERY, DICED, 2 DICED CARROTS,
4 TABLESPOONS MINCED PARSLEY, 2 JUNIPER BERRIES, 1 TABLESPOON CHOPPED
FRESH ROSEMARY, 1 BAY LEAF
1/2 TEASPOON DRY OREGANO, 3 TABLESPOON MINCED PANCETTA OR BACON,
MARINATED PORK PIECES
SAUTE UNTILL BROWN

ADD 1 CUP OF WINE, 1/2 CUP BEEF BROTH
COOK UNTL ALMOST EVAPORATED

ADD 11/4 CUPS CANNED DICED TOMATOES, 2 TEASPOON BALSAMIC VINEGAR, 1/2
TEASPOON DRY RED CHILI FLAKES,
SALT AND PEPPER TO TASTE, COVER AND SIMMER 11/2 TO 2 HOURS SERVE OVER
POLENTA

THIS IS SERVED AT FESTIVALS SUCH AS THE PALIO IN SIENNA

LEMON COOKIES FROM ABRUZZO

31/2 CUPS UNBLEACHED ALL PURPOSE FLOUR, 1 CUP OF SUGAR, 1/2 TEASPOON
SALT, 3/4 TEASPOON BAKING SODA
ZEST OF 1 LEMON, 3/4 TEASPOON LEMON EXTRACT, 1 EGG WHITE, 1/2 CUP OF
UNSALTED BUTTER PLUS 2 TABLESPOONS
3 EGGS, 4 TABLESPOONS RUM, 2 TABLESPOONS MILK

IN A LARGE BOWL STIR, FLOUR, SUGAR, SALT, BAKING SODA, LEMON EXTRACT
ADD BUTTER AND PLUSE IN BLENDER UNTIL MIXTURE IS GRANULAR, THE
TEXTURE OF CORNMEAL

IN ANOTHER BOWL BEAT WHOLE EGGS, RUM, MILK
ADD TO DRY MIXTURE, MIX AND CHILL
ROLL OUT DOUGH ON LIGHTLY FLOURED WORK SURFACE 1/8 INCH THICK, CUT
INTO 5 BY 2 1/2 INCH RECTANGLES
BRUSH WITH EGG WHITE, PRICK TOP WITH FORK TINES
BAKE ON GREASED PARCHMENT PAPER 400 DEGREES 16 TO 18 MINUTES TILL
LIGHT BROWN