Tag Archives: holidays

Italian Christmas Traditions .::. Healthy Cooking with your Friendly Italians Episode 45

Special Christmas dining traditions practiced by Italian families in the Seneca Falls, Auburn and Geneva that date back generations. Lenny DeRenzo of Elmira is in-studio to talk about Italian cookies, seven fishes, and other Italian holiday favorites. Merry Christmas and Happy New Year!

CIOPPINO – ZUPPA DI PESCE

MAKE BASE UP TO 3 DAYS AHEAD
MIX AND HEAT:
2 QUARTS WATER, 2 SLCED LEEKS, 1 SLICED CARROTS 1 SLICED ONION , 11/2 CUPS WHITE WINE,
10 SPRIGS THYME 1/2 LEMON ZEST, (WIDE STRIPS].1/2 TEASPOON SAFFRON THREADS,
1 CAN (35 OZ) SAN MARZANO PLUM TOMATOES WITH JUICE
SIMMER 45 MINUTES
STIR IN 14 CUP EXTRA VIRGIN OLIVE OIL
SEASON LIGHTLY WITH SALT,
SIMMER 20 MINUTES
STRAIN IN A COLANDER, PRESS SOLIDS AND DISCARD AND REFRIGERATED
HEAT TOMATO SAUCE , COVER SIMMER VERY LOW
HEAT IN A LARGE POT 1/2 CUP OLIVE OIL, SAUTE 8 PEELED ,SLICED GARLIC CLOVES,
2 CUPS 1/2 INCH SLICED LEEKS,1 THINLY SLICED ONION : COOK 4 MINUTES
ADD:
TOMATO SAUCE AND SIMMER FOR 5 MINUTES
ADD:
1/14 POUNDS CLEANED CALAMARI FOR 2 MINUTES , BODIES CUT INO 1/2 INCH RINGS,
ADD:
18 SEA SCALLOPS, 8 OUNCES FISH FILLETS, SKIN REMOVED, CUT INTO 1 INCH PIECES (SALMON , SNAPPER OR SWORDFISH)
SIMMER 5 MINUTES
ADD 24 MUSSELS FOR 3 MINUTES
ADD:12 SHRIMP, 1/4 CUP PARSLEY
COOK 1 MINUTE, CHECK SEASONING
SERVE WITH PAN FRIED SLICED GARLIC BREAD OR OVER PASTA

CHRISTMAS SHRIMP OM SKEWERS

2 POUNDS SHRIMP (21 TO 23 COUNT), 31/2 TABLESPOONS OLIVE OIL, 31/2 TABLESPOONS CANOLA OIL, 3/4 CUP BREAD CRUMBS ( PANKO), 1 TEASPOON MINCED GARLIC, 1 TABLESPOON CHOPPED PARSLEY, SALT AND PEPPER TO TASTE, LEMON WEDGES
MIX IN A BOWL: SHRIMP, OLIVE OIL, CANILA OIL, BREAD CRUMBS, GARLIC, PARSLEY, SALT AND PEPPER
LET SET AT ROOM TEMPERATURE FOR 1 HOUR
PLACE SHRIMP ON SOAKED WODDEN SKEWERS
GRILL OR BROIL 2 MINUTES PER SIDE UNTIL GOLDEN
SERVE WITH LEMON WEDGES AND DRIZZLE WITH OLIVE OIL

CHRISTMAS SOUP GNOCCHETTI DI SEMOLINA

1 CUP MILK, 3/4 CUP SEMOLINA, 2 EGG WHITES,1 EGG YOLK, 1/4 CUP PARMESAN. 8 CUPS OF CHICKEN STOCK,
3 TABLESPOONS UNSALTED BUTTER ( ROOM TEMPERATURE)

HEAT MILK UNTIL ALMOST AT A BOIL, REMOVE FROM HEAT AND WISK IN SEMOLINA IN A STEADY STREAM
RETURN TO LOW HEAT, STIR UNTIL THICKEN
LET COOL TO ROOM TEMPERATURE

IN A MIXNG BOWL MIX BUTTER MASHES WITH A FORK, EGG YOLK AND PARMESAN CHEESE
ADD COOLED SEMOLINA, FOLD ON EGG WHITE THAT ARE WHIPPED STIFF

HEAT CHICKEN STOCK OVER LOW HEAT
DROP 1 TEASPOON AT A TIME THE SEMOLINA MIXTURE, SIMMER 10 MINUTES
SERVE IN SOUP BOWLS, DRIZZLE WITH OLIVE OIL
GRANISH WITH PARSLEY AND PARMESAN CHEESE

Sue Petersen from Health Simple Is .::. Episode 86

Cassandra, Amanda and Tiffany are back in studio with Sue Petersen from Health Simple Is talking healthy eating for the holiday season! Sue’s Geneva based business is serving up bite size pieces of nutrition with amazingly healthy style. We discuss misconceptions with eating well and how to do a proper five-day body cleanse.

The Hunting & Holiday Season .::. Episode 85

Cassy and Tiff are in the studio talking hunting, Thanksgiving, and Christmas as December arrives in the Finger Lakes!

The Unexpected Truth .::. Episode 57

Join Amanda and Tiffany as they dive unexpected truth of growing up and things you didn’t realize changed as you got older! Remember we’re not going to be on for the next two weeks due to the holidays, but, we will be back the first Tuesday after the New Year! Have a safe and happy holiday season everyone!