Tag Archives: Little Italy

Wonderful Local Soup .::. Episode 22

Learn where to find the best soup in Seneca Falls and recipes for hot soups to keep you warm on these cold winter nights in the Finger Lakes. Also, what is your Finger Lakes bucket list?


This was served at the Wonder Life celebration at the the Seneca Museum of Industries and Waterways

IN A LAGE POT : 2 sticks of unsalted butter,2 chopped celery ribs, 2 chopped onions, 1 pound of sliced mushrooms, 1 minced garlic clove
cook over medium heat for 15 minutes
ADD: 1/2 bottle of chardonnay, 1/4 dry porcini mushroom soaked in 1 cup of hot water
cook for 5 minutes
ADD: 1 cup of flour, cook for 5 minutes
ADD: 11/2 quart of chicken stock, 1/4 teaspoon of dry sage, dry marjoram, 1 tablespoon lemon juice, 1 teaspoon of dill ,cook for 15 minutes
ADD; 1/2 quart milk,1 cup of sour cream, salt and pepper to taste, cook for 15 minutes, garnish with chopped scallions and parsley


SOAK; 1/2 pound of Farro in cold water, overnight, Drain and Rinse
HEATt; 21/2 quarts of water or broth in a pot , add the farro and cook uncovered for 11/2 hours , drain, save 1 cup od cooking water

In a soup pot over medium heat
ADD; 1/2 cup of oil, 1/2 minced onion,1stalk of chopped celery, 1 minced carrot, 2 minced garlic cloves, 1/4 cup of parsley, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/4 cup of chopped pancetta
COOK; for 7 minutes, stir till golden
ADD; 1 can of diced tomatoes with juice
COOK; 2 or 3 minutes
ADD;1 cup of the farro cook water, cook for 10 minutes, season with salt and pepper
ADD; farro, cook for 30 minutes
SERVE; with a garnish of drizzled olive oil and parmesan cheese
you can also add cooked sausage or cooked beans


1 pound dried red beans soaked over night drain and place in crock pot with:
1 cup chopped onion, 1/2 cup sliced shallots, 1/4 cup chopped celery, 2 tablespoons minced parsley,
2 teaspoons of minced garlic 1/4 cup chopped green pepper,
1 ham bone, 1 pound cubed bake ham, 1 quarts of water 1/2 teaspoon salt, 14 teaspoon black pepper,
1/8 ground hot pepper,1/4 dry thyme, 2 crushed bay leaves cook for 5 hours
Remove bone, scoop out 1 cup of bean mixture from the crock pot and puree. place back in pot, heat and serve

To make into a stew puree whole the whole pot, add water if too thick, season with salt and pepper, reheat , serve with boiled rice


Cover and cook for 8 hours
1/4 cup oil, 2 chopped onions, 4 carrots cut into i inch chunks, 4 stalks of celery with leaves cut in 2 inch chunks,
4 parsnips 1 inch chunks, 8 ounces of mushrooms quartered, 2 tablespoons of tomato paste,
1 bunch ( 3 cups) swiss chard cut into 1 inch pieces, 2 teaspoon dried thyme,1 bay leaf,
2 teaspoon of salt, 1/2 teaspoon black pepper corns, 4 cups of water,
Strain, refrigerate up to 7 days or freeze up to 6 months


In a crock pot heat 1 stick of unsalted butter, add 2 thinly sliced sweet onions, 2 tablespoons of sugar, 1 tablespoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf,
COVER AND COOK; 8 hours until a deep golden brown
ADD: 1/4 cup white wine, 5 cups chicken or beef stock cook 1/2 hour
REMOVE: bay leaf, serve in soup bowl, top with shredded gruyere or swiss cheese or slice toasted french bread topped with the shredded cheese placed on top of the soup

Squash and an Apple a Day .::. Episode 18

This week a plethora of great autumn recipes including a butternut squash cream sauce for ravioli, skillet maple syrup pear pie, and four different unique uses for apples. Also, recap Jim and Marilyn’s trip to Jersey City, their review of Driving Miss Daisy by the Seneca Community Players, and a lot of restaurant news in downtown Seneca Falls this week.


Heat 2 tablespoons of olive oil
Add 1/4 cup onion, chopped, cool for 3 minutes
Add 2 cups of butternut squash, pealed and cubed
Season with salt and pepper
Add 1/2 cup of water
Cook over medium heat for 5 minutes, Puree
Heat 2 tablespoons of butter
Saute 1 cup brown sliced mushrooms, 10 minutes
Add Ravioli, fresh or frozen, boiled according to package directions, 2 tablespoons of cooking water,2 tablespoons of grated Parmesan
Add butternut squash pasta cream
Garnish with parsley and toasted nuts or toasted pumpkins seeds


Cut squash into wedges, clean out seeds, place in baking dish in a single layer skin side down
Sprinkle with salt, drizzle with maple syrup and roast at 400 degrees for 30 to 45 minutes till tender with a knife.
Spoon out flesh and enjoy.


Scoop out pumpkin seeds with an ice cream scoop, wash off and pat dry
Mix with olive oil,garlic powder, onion powder, salt and cayenne pepper
Roast at 375 degrees for 20 minutes
Use to add texture and spice to your salad


Heat a 10 inch skillet, cast iron or non stick
Add 3 tablespoons of butter, 1/2 cup maple syrup. 1/4 cup of sugar Cut each quarter into 3 sections,lengthwise leaving end into tack
Fan out each section, place into skillet skin side up
Cover with 9 inch pie dough
Cut 4 vent holes in the dough, Bake 400 degrees for 25 minutes, lower to 375 degrees for 20 minutes, cool for 10 minutes spoon into dishes and serve



Mix 1 tablespoon of lemon juice, 1 stick of butter, 1 cup of oats, 1 cup of brown sugar, 1/2/cup of flour, 1/2 teaspoon of salt
Pour over chopped apples, bake at 350 degrees for 1 hour


Mix 2 tablespoons of mayonnaise, 2 tablespoons of red wine vinegar, 2 tablespoons of canola oil, 2 tablespoons of celery seed
Mix with 1 fresh fennel,sliced thin, 3 tablespoons chopped parsley, 3 cups of apple cut into thin slices
Salt and Pepper to taste


Saute 1 large onion thinly sliced, cook till golden brown, about 20 minutes
Place a slice of swiss or gruyere on a slice of bread
Top with the onions, sliced apples
Top with another slice of bread
Grill on top of the stove until both sides are golden


2 apples thinly sliced with skin on
Mix 1 cup of flour,1/2 teaspoon of salt, 1/4 teaspoon cayenne pepper, 1 egg, 1/4 cup of sparkling cider
Add apple slices to coat
Fry in canola oil