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

Meet Chef Chris Kuhns of The Gould Hotel .::. Episode 46

Jim and Marilyn Bero return to the studio and welcome the new executive chef at The Gould Hotel in Seneca Falls, Chris Kuhns and marketing director Sharon Hoatland. Also, this week’s recipes, stories and cooking tips.

ROSEMARY PARMESAN SHORTBREAD

INGREDIENTS

2 CUPS ALL PURPOSE FLOOR
1 CUP CONFECTIONERS’ SUGAR
2 TEASPOONS FINELY FRESH ROSEMARY LEAVES
1/2 TEASPOON SALT
1/2 CUP GRATED PARMESAN CHEESE
1 CUP UNSALTED BUTTER AT ROOM TEMPERATURE

IN A FOOD PROCESSOR MIX THE FLOUR, SUGAR, ROSEMARY,SALT AND PARMESAN UNTIL COMBINED
ADD BUTTER IN PIECES UNTIL A SOFT DOUGH FORMS
THE DOUGH SHOULD HOLD TOGETHER WHEN SQUEEZED WITH YOUR HANDS.
ADD WATER IF NEEDED
PUT THE DOUGH ON A LARGE SHEET OF PLASTIC WRAP
FORM A LOG WITH THE PLASTIC WRAP USING THE LONG SIDE OF THE WRAP
ROLL THE DOUGH TWISTING THE PLASTIC GATHERED AT THE ENDS IN OPPOSITE DIRECTIONS
UNTIL THE LOG IS TIGHT AND COMPACT, 21/2 INCHES IN DIAMETER.
CHILL IN THE REFRIGERATOR UNTIL FIRM, ABOUT 1 HOUR

PREHEAT THE OVEN TO 375 DEGREES
LINE 2 BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS.
SLICE THE DOUGH LOG INTO 1/3 INCH SLICES AND ARRANGE ON LINED SHEETS (ABOUT 1 INCH APART)
BAKE UNTIL THE EDGES ARE JUST BEGINNING TO BROWN. 12 TO 14 MINUTES
COOL THE SHORTBREAD ON THE PANS FOR 5 MINUTES
TRANSFER TO WIRE RACKS TO COOL
STORE THE SHORTBREAD IN AIRTIGHT CONTAINER AT ROOM TEMPERATURE

ITALIAN STYLE TUNA SANDWICH

INGREDIENTS:

SALSA VERDE:
1 CUP ITALIAN PARSLEY LEAVES, WASHED AND DRIED
1/2 CUP EXTRA VIRGIN OLIVE OIL, MORE IF NEEDED
2 GARLIC CLOVES, MINCED
1/4 CUP ROUGHLY CHOPPED GREEN OLIVES ( PREFERABLY ITALIAN)
3 OR 4 ANCHOVOY FILLETS, CHOPPED
1 TABLESPOON CHOPPED CAPERS
ZEST IF 1 LEMON
PINCH OF CRUSHED RED PEPPER, SALT AND PEPPER

SANDWICH;
1 BAGUETTE OR 4 CIABATTA ROLLS
HANDFUL OF LETTUCE LEAVES, ARUGULA OR WATERCRESS
8 OUNCES BEST QUALITY OIL PACKED TUNA, DRAINED
4 HARD-BOILED EGGS
SALT AND PEPPER

IN A FOOD PROCESSOR OR BLENDER MIX THE PARSLEY LEAVES AND 1/2 CUP OF OILIVE OIL
PUT IN A BOW, ADD GARLIC CHOPPED OLIVED ANCHOVIES, CAPERS, LEMON ZEST AND RED PEPPER AND STIR WELL
SEASON WITH FRESHLY GROUND BLACK TO TASTE. THIN WITH MORE OLIVE OIL AS DESIRED.

CUT BAGUETTE CROSSWISE INTO 4 EQUAL PIECES, THEN SPLIT EACH LENGTHWISE
FOR EACH SANDWICH , LAY B READ FLAT, CRUST SIDE DOWN
SPREAD CUT SIDE WITH 2 TABLESPOONS SALSA VERDE,
PUT LETTUCE LEAVES ON 1 PIECE OF BREAD AND ARRANGE 2 OUNCES OF CUBES TUNA OVER THE LETTUCE
TOP TUNA WITH 1 EGG QUARTERED.
SEASON EGG LIGHTLY WITH SALT PEPPER
DRIZZLE WITH A LITTLE SALSA VERDE
PRESS SANDWICH CLOSED

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

It’s A Wonderful Chili .::. Healthy Cooking with your Friendly Italians Episode 44

Anwei Law and Kyle Laude are in-studio to talk about the upcoming It’s A Wonderful Life Weekend Festival in Seneca Falls and Jim Bero gives you some tips to help you win the big chili cook-off.

Better Thanksgiving Turkey Technique .::. Episode 43

A better way to cook your turkey this Thanksgiving. Jim Bero demonstrates a technique that cooks your bird twice as fast and makes it twice as juicy and delicious. Also, roasting pan tips and ideas for Thanksgiving leftover recipes. Have a Happy Thanksgiving!

Food Talk with Chef Benjamin Bird .::. Episode 42

In this episode Jim and Marilyn Bero talk recipes and techniques with Executive Chef Benjamin Bird from The Gould Hotel in downtown Seneca Falls. Also, some big announcements on plans for the holiday season at The Gould and how Jim once made a disaster out of Beef Wellington while cooking for his father-in-law.

P&R Macaroni & Auburn’s Best Craps Game .::. Episode 41

This week, Jim and Marilyn share some recipes from an old P&R Macaroni cookbook. These great dishes have stood the test of time and are perfect for the wintry months ahead. Also, stories from the history of Marilyn’s family in Auburn and P&R Macaroni that include an account of Jim & Marilyn’s “arranged” marriage.

FROM P&R MACARONI COOK BOOK:
VERMICELLI WITH MUSHROOM AND GORGONZOLA

1 TEASPOON UNSALTED BUTTER, 1CUP SLICED MUSHROOMS, 1/4 CUP CHOPPED ONION, 1 TABLESPOON CHOPPED PARSLEY
1CUP CREAM, 2 TABLESPOONS GORGONZOLA CHEESE, 8 OUNCES VERMICELLI PASTA

SAUTE IN A LARGE PAN BUTTER,
ADD MUSHROOMS; COOK MEDIUM HEAT 5 MINUTES
ADD ONION AND PARSLEY; COOK 5 MINUTES
ADD CREAM AND GORGONZOLA; COOK 5 MINUTES
ADD 1/4 CUP SALTED PASTA WATER AND THE PASTA COOKED AL DENTE; COOK FOR 1 MINUTE
SERVE DRIZZLED WITH OLIVE OIL

CABBAGE AND SAUSAGE CASSEROLE

1 TABLESPOON OLIVE OIL, COOKED,CHOPPED HAM,2 CUPS CABBAGE, SLICED THIN, 1 CUP ONIONS, SLICED THIN,
1 POUND ITALIAN SAUSAGE CUT INTO 1 INCH PIECES, 1/2 CUP CHICKEN STOCK, 1 CUP MILK, 2 TABLESPOONS FLOUR
SALT AND PEPPER TO TASTE

IN A LARGE SKILLET , SAUTE OVER MEDIUM HEAT OLIVE OIL, HAM, CABBAGE, ONION; COOK 5 MINUTES
ADD SAUSAGE; COOK 10 MINUTES
ADD CHICKEN; COOK FOR 2 MINUTES
SPRINKLE IN FLOUR, STIIR; COOK 1 MINUTE
ADD MILK, STIR UNTIL THICKENS
ADD SALT AND PEPPER
SERVE CASSEROLE

TUNA POTATO CHIP CASSEROLE
SERVED FRIDAY NIGHT AT THE BEROS

11/3 OUNCE CAN OF TUNA DRAINED, 1 CAN CONDENSED MUSHROOM SOUP, 1/2 CUP MILK, 1/4 CUP CHOPPED CELERY,
1/4 CUP MINCED ONION 2 CUPS CRUSHED POTATO CHIPS BREAD CRUMBS, BUTTER

MIX IN A BOWL, TUNA FISH, MUSHROOM SOUP, MILK, POTATO CHIPS, CELERY, ONION
POUR INTO A BUTTERED CASSEROLE DISH
TOP WITH BREAD CRUMBS, DOT WITH PIECES OF BUTTER
BAKE AT 375 DEGREES FOR 20 MINUTES
SERVE CASSEROLE

STUFFED GREEN PEPPERS

1/2 CUP GRATED PARMESAN CHEESE, 1/2 CHOPPED ONION, 3 MINCED GARLIC CLOVES, 3 TABLESPOONS CHOPPED KALAMATA OLIVES
1/2 CUP CHOPPED PARSLEY,3V MINCED ANCHOVIES,1 TABLESPOON CHOPPED CAPERS, 11/2 CUP FRESH ITALIAN BREAD CRUMBS
1 TEASPOON BLACK PEPPER, 3 TABLESPOON OLIVE OIL, 5 TO 6 GREEN PEPPERS

MIX IN A BOWL ONION, GARLIC, OLIVES, PARSLEY, ANCHOVIES , CAPERS, BLACK PEPPER,BREAD CRUMBS, OLIVE OL , PARMESAN

CUT TOP OFF THE PEPPERS, CUT AND WASH OUT SEEDS AND MEMBRANE
STUFF PEPPERS WITH BREAD MIXTURE; PACK LOOSELY
SAUTE IN OLIVE OIL OVER MEDIUM TURNING TO COOK ON ALL SIDES
PLACE PEPPERS IN OVEN AT 350 DEGREES FOR 20 MINUTES
BEST TO REFRIGERATE OVER NIGHT
SLICE INTO WEDGES AND SERVE AT ROOM TEMPERATURE

The Patrón of Torrey Park .::. Episode 40

Jim and Marilyn Bero give great recipes from Jim’s mother’s cookbook and trace his lineage to discuss his grandfather, the first Italian immigrant to settle in Geneva, NY. Great stories of food, dinner with Benito Mussolini, and the mob’s presence in Geneva in the early 1900’s.

Recipes mentioned in this episode…

CHICKEN CROQUETTES

MIX: 11/2 CUPS MINCED COOKED CHICKEN, 1/2 CUPS GROUND ALMONDS, 1 EGG YOLK,
1/2 TEASPOON CURRY, 1 TEASPOON LEMON OR LIME JUICE 1/2 TEASPOON SALT,
1/2 TEASPOON SMOKEY PAPRIKA,1/2 TEASPOON CELERY SALT
MIX AND MAKE INTO PATTIES, DIP IN BEATEN EGG, THEN COAT WITH BREAD CRUMBS
SAUTE OVER MEDIUM HEAT IN OLIVE OIL UNTIL GOLDEN
SERVE WITH CHUTNEY, GARNISH WITH PARSLEY

BEEF STEAK ALLA PIZZAIOLA

1 STRIP STEAK 11/2 INCH THICK, 2 CHOPPED GARLIC CLOVES, 1 CAN DICED TOMATO,
2 TEASPOON DRIED OREGANO, 1/2 CUP DICED ONION
SEASON STEAK WITH SALT AND PEPPER, SAUTE OVER HIGH HEAT IN OLIVE OIL
I MINUTE PER SIDE, REMOVE TO A PLATTER
ADD OVER MEDIUM HIGH HEAT GARLIC, TOMATOES AND ONIONS, COOK 3 MINUTES
ADD STEAK AND OREGANO, COOK 2 MINUTES FOR RARE AND SERVE

ONION SOUP, EGGS, CHEESE

IN A LARGE POT OVER MEDIUM LOW, HEAT MELT 1 STICK OF UNSALTED BUTTER,
ADD 2 SLICED LARGE ONIONS., COVER COOK 10 MINUTES STIR, COOK UNCOVERED UNTIL GOLDEN
ADD 2 TABLESPOONS FLOUR, STIR AND COOK 1 MINUTE
ADD 1/1/2 QUART HOT CHICKEN STOCK, SEASON WITH SALT AND PEPPER
COVER AND SIMMER 30 MINUTES
MIX IN A BOWL 4 EGG YOLKS, 6 TABLESPOONS GRATED PARMESAN CHEESE
ADD TO THE SOUP STIRRING
SERVE OVER SLICED TOASTED ITALIAN BREAD

PINEAPPLE UPSIDE DOWN CAKE

5 EGG YOLKS, 1 CUP SIFTED FLOUR,1/1/2CUP WHITE SUGAR, 3/4 CUP BROWN SUGAR
3 TABLESPOONS MELTED BUTTER, 1/4 TEASPOON SALT, 1 TEASPOON VANILLA
5 EGG WHITES. ZEST OF HALF A LEMON. 1 TABLESPOON LEMON JUICE
1 CAN SLICED AND DRAINED PINEAPPLE

COATING FOR THE BOTTOM OF THE PAN
MARASCHINO CHERRIES, ADDED BUTTER AND BROWN SUGAR

IN A BOWL, BEAT YOLKS AND SLOWLY ADD WHITE SUGAR
ADD ZEST AND LEMON JUICE
FOLD IN FLOUR AND SALT

IN SEPARATE BOWL MIX MELTED BUTTER, VANILLA, BROWN SUGAR,
FOLD IN STIFFLY BEATEN EGG WHITES
ADD TO TO YOLKS AND FLOUR MIXTURE

IN A BAKING PAN ,GREASE THE BOTTOM WITH BUTTER SPRINKLE WITH BROWN SUGAR ,
PLACE PINEAPPLE SLICES TO COVER THE BOTTOM OF THE PAN
POUR BATTER OVER THE PINEAPPLE
BAKE AT 350 DEGREES FOR 40 MINUTE
REMOVE FROM OVEN AND LET SET FOR 10 MINUTES
PLACE CAKE DISH OVER THE PAN
TURN UPSIDE DOWN , LET SET FOR 10 MINUTES
PULL OFF BAKING DISH
DECORATE PINEAPPLE HOLES WITH MARASCHINO CHERRIES AND SERVE

Finger Lakes of the Northwest .::. Episode 39

Jim and Marilyn continue their discussion of the Pacific Northwest and the many culinary similarities between that region of the United States and the Finger Lakes region of New York.

MUSHROOM MOJO

11/4 POUNDS CREMINI MUSHROOMS , CUT IN BITE SIZE PIECE, 1 CUP APPLE CIDER VINEGAR, 1 CUP BEEF BROTH,
1 CUP OF VEGETABLE BROTH, 3 THIN SLICED GARLIC CLOVES, 21/4 TEASPOON SALT, 1 BAY LEAF
1/2 TEASPOON RED PEPPER FLAKES, 3 TABLESPOONS EV OLIVE OIL

IN A LARGE POT SIMMER COVERED FOR 10 MINUTES MUSHROOMS, VINEGAR, BEEF BROTH, VEGETABLE BROTH, GARLIC,
SALT, PEPPER BAY LEAF
LET COOL, REMOVE BAY LEAF, DRAIN, RESERVE LIQUID
PUREE 1 CUP OF MUSHROOMS AND 1/1/2 CUPS OF POACHING LIGUID
WISK IN OLIVE OIL
IN AN AIRTIGHT CONTAINER POUR IN PUREE AND REMAINING MUSHROOM BITES
ADD SALT TO TASTE
REFRIGERATE , WILL KEEP FOR I MONTH
USE AS A COMPLIMENT TO MEATS, FISH AND VEGETABLES.

APPLE CELERY SALAD

2 TABLESPOONS COARSE GROUND DIJON MUSTARD, 2 TABLESPOONS LEMON JUICE, 1 TABLESPOON APPLE CIDER VINEGAR,
1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER, 1/4 CUP EV OLIVE OIL
1 LARGE GRANNY SMITH APPLE, CORED AND CUT INTO 1/4 INCH MATCHSTICKS.
1 SMALL CELERY ROOT CUT INTO 1/4 MATCHSTICKS
1/4 CUP MINCED PARSLEY 1/4 CUP TOASTED AND CHOPPED WALNUTS, PARMESAN CHEESE
WISK TOGETHER MUSTARD, LEMON JUICE, VINEGAR , SALT AND PEPPER
WISK IN OLIVE OIL
MIX APPLE, CELERY , PARSLEY, WALNUTS
ADD VINAIGRETTE
DIVIDE INTO 4 TO 6 PLATES, TOP EACH PLATE WITH PARMESAN SHAVINGS AND SERVE.

PEAR. RED PEPPER CHUTNEY

5 BARTLETT PEARS,CORED, PEELED AND CUT INTO 1/2 INCH CUBES
6 RED BELL PEPPERS, SEEDED AND CHOPPED
1 LEMON , SEEDED AND DICED
21/4 CUPS DARK BROWN SUGAR
11/2 CUPS DRIED CURRANTS
1CUP APPLE CIDER VINEGAR
1/4 CUP DICED FRESH GINGER
1 MINCED GARLIC CLOVE
1 TEASPOON SALT
1/4 TEASPOON CAYENNE PEPPER
SIMMER UNCOVERED 1 HOUR, STIRRING FREQUENTLY UNTIL CHUTNEY THICKENS
STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR, WILL KEEP FOR 1 MONTH

HONEY PAPRIKA POTATOES, BASQUE STYLE

4 LARGE RED POTATOES CUT INTO 1/2 INCH PIECES
3 TABLESPOONS EV OLIVE OIL
2 TABLESPOONS CHOPPED ROSEMARY
2 TABLESPOONS HONEY
2 TEASPOONS GARLIC POWDER
2 TEASPOON DRIED OREGANO
2 TEASPOONS SMOKED SPANISH PAPRIKA
1 CUP RICOTTA
1/4 CUP MINCED PARSLEY

MIX IN A ROASTING PAN POTATOES, OIL, ROSEMARY AND A PINCH OF SALT AND PEPPER
ROAST AT 400 DEGREES FOR 30 MINUTES
IN A LARGE SKILLET HEAT, ADD HONEY, GARLIC POWDER, OREGANO, PAPRIKA
ADD ROASTED POTATOES, RICOTTA
TOSS AND SERVE, GARNISH WITH PARSLEY AND PAPRIKA

Recipes from the Pacific Northwest .::. Healthy Cooking with your Friendly Italians Episode 38

Jim and Marilyn return from their trip to the Pacific Northwest and they bring back great stories along with fantastic recipes for salmon, mussels and crab.

Suggestions or Feedback? Send us an e-mail.

CRAB CAKES FROM CANNON BEACH

2 OUNCES SMALL SHRIMP, SHELLED AND DEVEINED
2 OUNCES BAY SCALLOPS
11/4 CUP HEAVY CREAM
THE JUICE OF HALF A LEMON
1/2 POUND CRABMEAT
1/2 CUP ITALIAN CHOPPED PARSLEY

IN A FOOD PROCESSOR MIX SHRIMP, SCALLOPS,CREAM, LEMON JUICE,PLACE IN A MIXING BOWL
FOLD IN CRABMEAT, PARSLEY, COVER WITH PLASTIC WRAP, REFRIGERATE FOR AT LEAST ONE HOUR
MAKE INTO 4 PATTIES, COAT WITH PANKO BREAD CRUMBS
SAUTE OV OLIVE OIL OVER MEDIUM HEAT, 4 MINUTES PER SIDE AND SERVE WITH A DOLLOP OF LEMON AIIOLI ON TOP OF THE CRAB CAKES
GARNISH WITH PARSLEY

LEMON AIOLI SAUCE

MIX 2 EGG YOLKS, JUICE OF 1/2 OF A LEMON, 1 TEASPOON DIJON MUSTARD, 1 MINCED GARLIC CLOVE, 1/2 CUP OLIVE OIL,
SALT AND PEPPER TO TASTE
WISK IN A BOWL EGG YOLK, LEMON JUICE, DIJON MUSTARD, GARLIC , SALT AND PEPPER
GRADUALLY WISK IN OLIVE OIL, IF TOO THICK ADD A FEW TABLESPOONS IF WATER

STEAMED MUSSELS

2 POUNDS MUSSELS ( SCRUBBED AND DE BEARDED)
2 TABLESPOONS OF UNSALTED BUTTER
2 CUPS SLICED LEEKS (WHITE PARTS ONLY)
2 CUPS CORED AND CHOPPED FENNEL, RESERVE THE FONDS
2 CRUSHED GARLIC CLOVES
1 TEASPOON RED PEPPER FLAKES
1 2 INCH WIDE ORANGE PEEL STRIP
1/4 CUP DRY WHITE WINE
2 TABLESPOONS VODKA
1/2 POUND ITALIAN SAUSAGE ( COOKED AND CUT INTO SMALL PIECES)
1/2 CUP HEAVY CREAM

IN A LARGE POT HEAT BUTTER AND OIL, ADD LEEKS AND A PINCH OF SALT, COOK 3 MINUTES
ADD GARLIC,FENNEL, RED PEPPER, ORANGE PEEL, COVER AND COOK FOR 1 MINUTE
ADD WINE VODKA, COVER, SIMMER FOR 20 MINUTES
ADD MUSSELS, COVER AND HEAT FOR 4 MINUTES
ADD CREAM AND SAUSAGE, STIR AND COOK FOR 1 MINUTE
REMOVE ORANGE PEEL ,GARLIC
PLACE MUSSELS ,SAUSAGE AND VEGETABLES AND LIQUID IN A BOWL
GARNISH WITH DRIZZLE OF OLIVE OIL AND FENNEL FONDS
SERVE WITH CRUSTY BREAD

CANNED OREGON ALBACORE TUNA MELT

1 CAN OF 6 OUNCE ALBACORE TUNA DRAINED
2 TABLESPOONS BLACK OLIVES CURE IN OLIVE OIL, PITTED AND CHOPPED
1 TABLESPOON OF LEMON ZEST
1 TABLESPOON CHOPPED CAPERS
3 TABLESPOONS EV OLIVE OIL
2 TEASPOONS DIJON MUSTARD
1/2 TEASPOON DRY TARRAGON
4 SMALL CIABATTA ROLLS CUT IN HALF
2 TABLESPOONS UNSALTED BUTTER
11/2 CUP SHREDDED EXTRA SHARP CHEDDAR CHEESE

INA MIXING BOWL BREAK UP THE TUNA WITH A FORK, MIX IN BLACK OLIVES, LEMON ZEST, CAPERS
WISK IN OLIVE OIL, DIJON MUSTARD, DRY TARRAGON
MIX IN A SEPARATE BOWL, EQUAL PARTS LOW FAT MAYONNAISE, DIJON MUSTARD
SPREAD A THIN LAYER ON SLICED CIABATTA ROLLS
AND SPRINKLE WITH FRESH GROUND PEPPER
SPREAD TUNA MIXTURE, SPRINKLE WITH CHEESE, CLOSE SANDWICH
SAUTE IN BUTTER FOR 5 MINUTES PER SIDE PRESSING DOWN WITH SPATULA TO COMPACT ROL
SERVE

STEAMED CLAMS IN A TOMATO FENNEL BROTH WITH DILL AND HAZELNUT PESTO

3 POUNDS OF SCRUBBED MANILLA CLAMS, 2 TABLESPOONS EV OLIVE OIL, 1/4 POUND CHOPPED PANCETTA, 1/2 DICED ONION
2 CLOVES OF MINCED GARLIC 1/2 CUP CHOPPED FENNEL BULB,
11/2 TABLESPOONS FO FRESH THYME, 1 BAY LEAF, 2 CUPS DRY WINE, 11/2 CHICKEN BROTH,

OVER MEDIUM HEAT IN A LARGE SKILLET ADD OLIVE OIL AND PANCETTA , COOK UNTIL CRISP AND REMOVE TO PAPER TOWELS
ADD ONION AND A PINCH OF SALT, COOK FOR 5 MINUTES
ADD GARLIC, COOK 1 MINUTE. ADD TOMATOES, THYME , BAY LEAF, SIMMER UNTIL LIQUID HAS EVAPORATED
ADD WINE AND BROTH, COOK UNTIL LQIUD HAS REDUCED BY HALF
ADD FENNEL,SALT AND PEPPER, BRING TO BOIL. ADD CLAMS, COVER, SIMMER UNTIL CLAMS OPEN,ABOUT 6 MINUTES
PLACE IN SERVING BOWLS, GARNISH WITH PANCETTA AND 1 TABLESPOON DILL HAZELNUT PESTO

DILL HAZELNUT PESTO

11/2 CUP FENNEL BULB, 1 CUP FRESH DILL, 1/4 CUP SKINNED HAZELNUTS, ZEST OF 1/2 LEMON, 1 TABLESPOON LEMON JUICE,
/4 CUP EV OLIVE OIL, SALT AND PEPPER TO TASTE

IN A FOOD PROCESSOR BLEND FENNEL, DILL, HAZELNUTS, GARLIC, LEMON ZEST AND LEMON JUICE
THEN WHILE PROCESSOR IS RUNNING SLOWLY ADD OIL AND SEASON WITH SALT AND PEPPER
WILL KEEP N. AIRTIGHT CONTAINER COVERED WITH A THIN LAYER OF OIVE OIL FOR 1 WEEK

IF YOU WANT EXTRA NUT FLAVOR YOU CAN ADD A COUPLE TABLESPOONS OF HAZELNUT OIL TO MIXTURE

SALMON SKEWERS WITH HAZELNUT CRUST

1/1/2 POUNDS SKINLESS SALMON FILLETS , CUT INTO 2 INCH WIDE STRIPS, 1/4 CUP ROASTED SKINLESS HAZELNUTS
1/3 CUP MAPLE SYRUP,1/4 CUP DIJON MUSTARD,
1 TABLESPOON OF FRESH CHOPPED ROSEMARY, 1 TABLESPOON LEMON JUICE, 2 TABLESPOONS SOY SAUCE

IN AFOOD PROCESSOR FINELY GRIND HAZELNUTS
MIX IN A BOWL, MAPLE SYRUP, DIJON MUSTARD, ROSEMARY, LEMON JUICE AND SOY SAUCE
THREAD SALMON STRIPS ON SKEWER, BRUSH WITH MAPLE SYRUP MIXTURE, COAT WITH GROUND HAZELNUTS
GRILL 3 MINUTES PER SIDE
DRIZZLE WITH REMAINING SAUCE AND SERVE

Seneca Falls Farmer’s Market & Patti Battley .::. Episode 37

Patti Battley, Horticulture Program Educator at Seneca County Cornell Cooperative Extension is in-studio with Jim and Marilyn Bero to talk about the Seneca Falls Farmer’s Market and other programs SCCCE offers to residents of Seneca County. Also, some great recipes to go with the fresh local produce you’ll find at the Seneca Falls Farmer’s Market this time of year.

Suggestions? E-Mail contact@fingerlakes1.com with the subject line “Healthy Cooking”.

Recipes mentioned in this episode:

STEAMED CORN ON THE COBB

PLACE SHUCKED CORN IN A 4″ HIGH PAN: SINGLE LAYER
POUR IN 1 ” OF SALTED WATER, COVER AND BRING TO BOIL,TURN OFF HEAT
LET SIT FOR 20 MINUTES COVERED, THEN SERVE
YOU CAN ALSO USE THIS METHOD IN A MICROWAVE OVEN
USNG A CERAMIC OR GLASS DISH AND COVER WITH PLASTIC WRAP
BRING TO BOIL, LET SET FOR 20 MINUTES.
DON’T SALT THE WATER

TOMATO JAM

OVER MEDIUM HEAT 3/4 CUP GRANULATED SUGAR, 1/4 CUP OF WHITE VINEGAR, 1/4 CUP OF WAER
COOK 5 MINUTES TO DISSOLVE SUGAR
ADD 10 CUPS TOMATO [CHOPPED AND SEEDED]
1/2 TEASPOON KOSHER SALT COOK LOW HEAT 11/2 TO 2 HOURS STIRRING OCCASIONALLY
SEASON TO TASTE, LET COOL TO ROOM TEMPERATURE
POUR INTO SCREWED JARS, REFRIGERATE
LASTS 2 MONTHS
USEAGE: ON TOAST, ON BURGER, INSTEAD OF KETCUP, SERVED WITH GRILLED CORN,
PIZZA TOPPING, WITH CARAMELIZED ONION AND BLUE CHEESE
SPICY VERSION ADD GROUND HOT RED PEPPER

ZUCCHINI CARBONARA

SAUTE 5 SLICES OF BACON CUT INTO 1/2″ PIECES FOR 8 MINUTES
PLACE IN. PAPER TOWEL AND POUR OFF FAT
OVER MEDIUM HEAT ADD 2 TABLESPOONS OLIVE OIL, 2 TABLESPOONS MINCED SHALLOTS, COOK 1 MINUTE
ADD: 1 POUND OF ZUCCHINI SLICED IN 1/4 INCH HALF MOONS
ADD: 1 CUP OF RICOTTA, MIX WITH 1 TABLESPOON OLIVE OI AND GROND PEPPER
ADD; 1 POUND LINGUINI COOKED AL DENTE, 1 CUP OF PASTA WATER, COOK 1 MINUTE
ADD; 1/2 CUP OF GRATED PARMESAN
SERVE GARNISHED WITH BASIL SLICES

PEACHES WITH BLUEBERRY SAUCE

INGREDIENTS:
4 PEACHES , SKINNED, PITTED AND SLICED
1 PINT OF BLUEBERRIES, WASHED AND STEMS REMOVED
11/2 TEASPOONS OF LEMON ZEST
1/4 TEASPOON GROUND CINNAMON
3 TABLESPOONS OF HONEY
MINT TO GARNISH
IN A BLENDER OR FOOD PROCESSOR PUREE BLUEBERRIES, LEMON, CINNAMON AND HONEY
SPOON SAUCE OVER PEACHES AND SERVE GARNISHED WITH FRESH MINT

Here Come The Tomatoes .::. Episode 36

Fresh tomatoes are hitting the area farmer’s markets and Jim and Marilyn Bero have some great recipe ideas for end of summer dinners and cookouts. Watch a demonstration of the preparation of a great no-cook fresh tomato marinara with orecchiette pasta,

NO COOK FRESH TOMATO MARINARA SAUCE WITH ORECCHIETTE

2 POUNDS OF TOMATOES CORED AND CUT INTO 1/2 INCH CUBES
1/2 CUP OLIVE OIL, 1 TEASPOON MINCED GARLIC , 1 TEASPOON SALT, 1/4 TEASPOON PEPPER, PINCH OF RED PEPPER FLAKES ,
MINCED FRESH HERBS: 1 TABLESPOON THYME, 11/3 CUP BASIL, 1/3 CUP PARSLEY,
1 CUP PARMESAN, 1/4 CUP CHOPPED OLIVES ( KALAMATA AND GREEN)
1/4 CUP OF PESTO, 1 TEASPOON LEMON ZEST
MIX ABOVE INGREDIENTS IN A LARGE BOWL
ADD COOKED WARM ORECCHIETTE
TOSS AND SERVE

GREEN TOMATO CASSEROLE

2 SWEET ONIONS SLICED, 2 TABLESPOONS OLIVE OIL, 8 GREEN TOMATOES CUT INTO 1/2 INCH SLICES
1 TEASPOON OF SALT, 1 TEASPOON OF CURRY POWDER, 1/4 TEASPOON OF PEPPER. 1CUP BROWN SUGAR
1/2 CUP OF WATER OR CHICKEN BROTH. BREAD CRUMBS, PARMESAN CHEESE

COOKING:
IN A LARGE SKILLET HEAT OIL OVER MEDIUM HEAT
ADD ONIONS, COOK UNTIL LIGHTLY BROWN ABOUT 5 MINUTES
ADD SALT, CURRY POWDER, PEPPER, SUGAR, AND WATER, SIMMER FOR 5 MINUTES
PREHAT OVEN TO 300 DEGREES
IN A 2 QUART BAKING CASSEROLE, PLACE A LAYER OF TOMATOES, LAYER OF ONION,
REPEAT UNTIL ALL TOMATOES AND ONIONS ARE USED
TOP WITH BREAD CRUMBS TO COVER
SPRINKLE WITH CHEESE
BAKE UNTIL BROWN, ABOUT 45 MINUTES AND SERVE

OVEN DRIED TOMATOES

INGREDIENTS , 24 PLUM TOMATOES, 4 TABLESPOONS OF OLIVE OIL, 6 CLOVES OF FINELY MINCED GARLIC, SALT( SEA SALT OR KOSHER)
TURN OVEN TO 175 DGREES,
CUTT TOMATOES IN HALF, PLACE IN A BAKING PAN CUT SIDE UP
BRUSH WITH OLIVE OIL, SPRINKLE WITH SALT AND GARLIC, ADD FRESH CHOPPED HERBS SUCH AS BASIL, OREGANO AND THYME, BRUSH WITH MORE OLIVE OIL
BAKE 6 TO 8 HOURS
DONE WHEN TOMATOES AR DRIED AND SHRIVELED
PLACE IN A JAR WITH A SCREW TYPE LID AND PLACE IN THE REFRIGERATOR

TOMATOES GLAZED WITH VINEGAR

INGREDIENTS:
11/2 POUNDS TOMATOES, CORED AND CUT INTO WEDGES, 2 TABLESPOONS OF BUTTER, 3 TABLESPOONS OF BALSAMIC VINEGAR, 1 MINCED SHALLOT, SALT AND PEEPER TO TASTE

COOKING :

HEAT THE BUTTER,
ADD THE TOMATOES , COOK OVER HIGH HEAT FOR 3 MINUTES
ADD VINEGAR AND SHALLOT, SHAKE PAN BACK AND FORTH
COOK UNTIL SAUCE IS THICK