Archive for the ‘what’s cooking wednesday’ Category
Top 5 Italian Summer Recipes
It’s hot, I have work out the wazoo (Not complaining! Just busy!), and there are tons of things going on in the village right now. All of this means that I haven’t been cooking very much lately, but that doesn’t mean we’re not eating–it just means we’re resorting to summer staples.
This summer, I’ve shared with you some of my seasonal favorites like:
- Tomato & Red Onion Salad
- Caprese Salad
- Proscuitto Wrapped Watermelon with Bel Paese Cheese
- Pear, Gorgonzola and Pecan Salad
- Peaches Soaked in Red Wine
But last summer I shared even more, and so, particularly for those who weren’t around at the time, here are:
My Top 5 Summer Recipes published last year, from appetizer to dessert:
(click on photo to go to the recipe)
1. Bruschetta al pomodoro
2. Pesto alla Genovese
3. Refreshing Summer Pasta Salad
4. Pasta with Fresh Tomatoes & Basil
5. Granita al caffè
Buon appetito!
Be sure to check out the other What’s Cooking Wednesday participants’ recipes!
What’s your favorite summer dish?
Peaches Soaked in Red Wine a.k.a. Drunken Peaches
This week’s What’s Cooking Wednesday recipe comes straight from my Italian-American grandmother, who introduced me to alcohol by offering me a peach slice that had been soaking in red wine for goodness knows how long. I don’t know how old I was, but I do remember having to look *up* at the kitchen table to accept said peach slice.
To be fair, I was always smallish.
Peaches in red wine are a great simple summer dessert after you’ve enjoyed a fabulous meal and want the party to last just a little bit longer. They are also great as an afternoon pick-me-up, and depending on the strength of the wine, this could pick you up *and* spit you out. But you’ll enjoy every moment!
So the ingredients this week are few–no, not even, they’re couple.
Peaches Soaked in Red Wine or Drunken Peaches
1. You need some red wine; if your father-in-law makes it like mine does, all the better.
Kindly note of our fancy wine glasses. Yes, they are Nutella glasses. You see, we’re paesani and real wine glasses rarely make it out of the cabinet.
2. You need fresh, ripe peaches.
For those of you who don’t like peaches because of the fuzz, this recipe is for you since I recommend peeling the peaches before soaking.
Peel, remove the pit, slice, and place in a glass of red wine. Let soak for as long as you can stand it. I usually leave them in the wine for about 10 to 20 minutes.
3. Enjoy each delicious slice one at a time with sips of wine in between if you like.
Notice, as well, our fancy plastic plates. What you see is what you get, faithful readers — there ain’t no fancying up peaches soaked in red wine in this house.
But they’re still pretty, don’t you think?
Tasty too.
Buon appetito!
Do you soak your fruit in alcohol? Do tell!
Recipe: Pear, Gorgonzola and Pecan Salad
Let’s hear it for pears!
I got a plate of ’em from a neighbor, so I went looking for a way to enjoy these lovelies instead of just eating them one after another after another, etc.
So I found this recipe for Pear, raisin and gorgonzola salad, and when I saw there were pecans involved too, I knew this would be the base of this week’s What’s Cooking Wednesday recipe. Be sure to check out all participants at Shan’s Tales from the Fairy Blogmother!
I know. My fellow expats in Italy are thinking, “Now where did she find pecans?!”
The answer is “in my mailbox!”–a gift from the lovely Litlequeen. I’ve been rationing them for months.
By the by, if you don’t have or don’t like pecans, you can substitute your favorite nut, of course.
Now, this is a salad for those of you who enjoy nuts and fruits mixed in with your greens — unlike P who will only eat lettuce, olive oil, red wine vinegar or lemon and salt (not even with tomato!) and call it a side dish. Whatev.
I just used whatever lettuce I had in the fridge, but this would be great with spinach and/or arugula/rocket as well. Also feel free to experiment with the fruit; dried cranberries would go fabulously but I was too lazy to dig out the bag my mom sent me. Yes, I’m very spoiled.
I haven’t included measurements for the salad as I’ve left you room to play with the ingredients to suit your tastes.
More lettuce for you? Have at it! Crazy for raisins? Pour ’em in!
Aren’t salads fun?!
If you look at the recipe I based this dish on, you’ll see I made quite a few adjustments. Most notably, I didn’t caramelize the pecans. I figure if I’m trying to be healthy and eat a salad, why throw in extra sugar and butter (as much as I love them, and I do)? But if you’d like to, check out the directions on the recipe page.
Another note is that I invented my own dressing; I didn’t have the orange the recipe called for so I just scrapped the whole dressing recipe as written. I hope you’ll feel free to experiment as well. There are lots of great vinaigrette recipes out there, but since they revolve around similar ingredients, one day when you’re feeling adventurous, come up with your own and then come back here and share it, OK?
Now, the recipe.
Pear, Gorgonzola and Pecan salad
with Lemon Basil Vinaigrette
For salad:
- Salad greens of your choice
- Pears, washed, sliced in half and cored
- Gorgonzola cheese, crumbled
- Raisins
- Pecans
For dressing*:
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt to taste
* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.
1. In a small bowl, mix together lemon and honey until honey is dissolved.
2. Stir in vinegar, then oil, and adjust for salt and other ingredients.
3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!
4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.
5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.
Buon appetito!
What’s your favorite/signature salad?
And if you have a favorite pear recipe, please share in the comments!
What’s Cooking Wednesday: Prosciutto Wrapped Watermelon with Bel Paese Cheese
While looking for something different to do with watermelon for this week’s What’s Cooking Wednesday (go visit all the participants at Shan’s!), I came across the National Watermelon Promotion Board. What? You doubted that one existed?
Well it so happens that our friends at the NWPB have quite a collection of watermelon recipes. Who knew? I picked this one because I *love* prosciutto crudo and melon, but I changed the recommended Brie to a more Italian-friendly cheese, one of my favorites: Bel Paese.
I’m sure Brie is fabulous in this though, so if you can get it, do try it and let me know what you think, OK? And if you can’t get Brie or Bel Paese, just use something soft and mild in its place. Feel free to leave suggestions in the comments!
I’m not putting measurements in the recipe since you can make as many or few of these little finger sandwiches as you like. Me? I lean toward many.
I will recommend, though, chilling the watermelon and the cheese before assembling so that everything retains its proper consistency.
Prosciutto Wrapped Watermelon with Bel Paese Cheese
- Finger-food sized pieces of watermelon cut into rectangles
- Thin slices of Bel Paese about the same size as the watermelon pieces
- Prosciutto crudo
1. Place a slice of Bel Paese on top of each piece of watermelon.
2. Wrap each with a sliced of prosciutto crudo. Secure with a toothpick.
3. Serve immediately and enjoy immensely like I did!
Buon appetito!
- What is your favorite way to enjoy watermelon?
- Do you have a special recipe to share?
What’s Cooking Wednesday: Fried Eggs with Red Onion and Cheese
Finally, finally the ridiculously hot temps have given way to a bit of fresh air and cool breezes! I wore pants yesterday people! And I didn’t sweat!
So does that mean that I marked the occasion with a triumphant return to the kitchen after weeks of cold salads?
Eh. Not really, no.
This week’s What’s Cooking Wednesday is a staple around here because it’s fast, delicious and filling–and although yes, I do have to turn the stove on, it’s only for a few minutes, so it’s not so bad.
Now let me say that I’ve had plenty of fried eggs in my life, but I have never had them as tasty as when P makes these for me. In our house, these are Uova alla Pablo (and yes, these are *our* eggs from our chickens) but you can call them:
Fried Eggs with Red Onion & Cheese
- 2 tablespoons olive oil
- 2 eggs
- One small red onion, sliced
- Salt and pepper to taste
- One slice of cheese (Kraft is good), torn in pieces
1. Heat olive oil in small nonstick frying pan over medium heat.
2. Add sliced onions and sauté for about a minute, until just starting to turn translucent.
3. Crack eggs open over the onions and season with salt and pepper.
4. Let cook for a few minutes. When white is half-cooked, put torn slices of cheese over the yolks and elsewhere and let melt.
5. Once all the whites of the eggs are no longer slimy, remove from heat and serve hot with crusty Italian bread.
Buon appetito!
Michelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived.
Calabria Guidebook
Recipes
