Diner Salisbury Steak

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Diner Salisbury Steak

makes 4 servings

(America)

As a transplanted "east-coaster" diners and their food hold a special place in my heart . . . the diner was one of the places where I could taste "American" food and, to an Italian American boy, Salisbury Steak was an exotic meal.  This is my homage to this diner specialty.

                                                                                                            prep time:             15 minutes

                                                                                                            steak cook time:    10 minutes

                                                                                                            gravy cook time:   8 minutes

                                                                                                            total time:            33 minutes

Ingredients

1-1/2 pounds lean ground beef

2 scallions, finely chopped

1/4 cup Italian-seasoned bread crumbs

1 tablespoon dehydrated onion

1 teaspoon garlic powder

1 egg

1 tablespoon yellow mustard

1 - 12 ounce can of beef gravy

1 tablespoon tomato paste

1/2 cup water

1 1/2 tablespoons prepared,  grated horseradish

1/2 pound white mushrooms, cleaned, stems intact and thinly sliced

3 tablespoons of vegetable oil

4 servings of homemade or commercial mashed potatoes (prepared according to manufacturer's instructions)

4 servings corn niblets

Preparation

prepare the ground beef:

1.  In a medium bowl mix together the ground beef, scallions, bread crumbs, egg, dehydrated onions, garlic powder, and mustard and shape into four 1/2-inch-thick oval patties.

2.  Preheat oven to 120° F.

fry the steak:

1.  Heat the oil in a large skillet over medium heat and cook the patties for 3 to 4 minutes per side, or until no pink remains.  Remove from to a paper towel lined platter to drain and place platter with the Salisbury steaks in oven to keep warm.  Discard the oil in the pan and wipe clean.

2.  Return the skillet to the heat and add the gravy, the tomato paste, water, horseradish, and mushrooms and cook for 4 to 5 minutes, or until the mushrooms are tender, stirring occasionally.

3.  Return the warm steaks to the skillet, lower the heat to low and simmer for another 2 or 3 minutes.

service:

To serve, place 1 steak, serving of corn, and 1 serving of mashed potatoes on each of 4 plates and place 1/4 of the mushroom gravy over each steak.  Serve immediately.

Avgolemono Soup ( Greek Egg Lemon Soup)

Avgolemono Soup

( Greek Egg Lemon Soup)

6 servings

(Greece)

This is our interpretation of a soup we first enjoyed at "The Greek Streak" restaurant in Price, Utah and, subsequently, in many other Greek restaurants around the country.  While its a quick and easy soup be sure to adhere to the directions on "tempering" the eggs; if the broth is too hot or you don't pour them in slowly you'll end up with lemon flavoured, Greek egg drop soup instead of a smooth Avgolemono Soup.

Ingredients

 2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

 Preparation

1.  Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.

2.  Place the eggs in a clean bowl and beat just well mixed. Continuing to beat, gradually add the lemon juice.

3.  When the broth cools to about 160 degrees F temper the beaten eggs by slowly adding about 3 cups of the hot chicken broth them, beating as you add the broth in a very thin stream.

4.  Using a large fork, vigorously stir the orzo and remaining hot broth in an S pattern while quickly pouring all of the egg/lemon mixture into the saucepan.

5.  Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.

Spezzatino Rosso Italiano

Spezzatino Rosso Italiano

(Italian Red Stew)

serves 4 to 6

This is one of those meals that my mom would  make on  a  regular basis and which we, her kids,  never paid much attention to the recipe  for . . .  it was just always there.   When we were older and asked for a recipe, as with so many dishes  from an Italian-American kitchen  she would say "un po 'di questo e un po 'di quel" (a little  of this and a little of that).   This is my interpretation  of her non-recipe,  I  hope it does her honour.

Ingredients

1 pound beef stew meat
5 medium red potatoes, sliced into quarters and then each quarter in halves or thirds depending on the size of the potatoes 

2 tablespoons extra-virgin olive oil

2 cloves garlic, peeled  and chopped

1 large yellow onion, peeled and cut into  8 wedges

1 large celery stalk, cut into 1/4-inch crescents

1 cup baby carrots, cut into 1-inch  pieces

3/4 cup pitted, whole Kalamata olives

8 white mushrooms, quartered

1 cup beef broth

1 cup red wine

1 28 ounce can whole tomatoes (San Marzano if you can find  them), roughly crushed by hand

4 tablespoons flour

1/2 teaspoon cayenne pepper

1tablespoon freshly ground black pepper

1teaspoon Kosher or sea salt

 Preparation

1.  Combine the flour, cayenne, black pepper, and the salt  in a large (1 gallon) re-sealable  bag, massage to evenly distribute the ingredients.  Add the stew meat and shake/massage to evenly coat the  meat.

2.  In a medium sized pot bring 2 tablespoons of extra-virgin olive oil to the ripple stage over medium high heat, add the stew meat from plastic bag and brown the meat thoroughly.

3.  When beef is  thoroughly browned, add the beef broth stirring  to incorporate the beef "bits" sticking  to the bottom  of the pot (deglazing).

4.  Stir in the tomatoes and the red wine.

5.  Add the onion, garlic, carrots, potatoes, and celery.  Stir to distribute. 

6.  Reduce the heat to achieve an even simmer, cover and continue cooking until the potatoes begin to soften, about 1 1/2 hours.

7.  Continue cooking  for an additional 1/2 hour until the carrots and potatoes are cooked through, add the mushrooms in  the last 15 minutes before serving.

8.  Correct seasoning and serve accompanied by grated Parmesan and crusty Italian or French bread.

Farfalle alla Caprese (Farfalle with Tomatoes and Basil)

Farfalle alla Caprese

(Farfalle with Tomatoes and Basil)

serves 4 to 6

(Italy)

Farfalle alla Caprese is a light summertime supper dish from the Southern Italian Island of Capri which  marries the bright flavours of sun-ripened Roma tomatoes with the bite of fresh garlic, the sweet taste of basil, and the mellow flavour of extra-virgin olive oil.

Ingredients

1 pound Farfalle

3 large firm Roma tomatoes, seeded and cut into 1/2-inch dice

4 large cloves of garlic, chopped

1 pound fresh mozzarella ball, cut into 1/2-inch cubes

1/4 cup extra-virgin olive oil

20 small fresh basil leaves

1/4 teaspoon freshly ground black pepper (or to taste)

1/2 teaspoon coarse Kosher or sea salt (or to taste)

Preparation

1.  Bring a large pot of salted water to a boil over high heat.  When the water comes to a rolling boil toss in the Farfalle and cook per package instructions until al dente, about 10 minutes.

2.  Meanwhile while the Farfalle is cooking, begin the sauce.  In a large bowl combine the olive oil, the garlic, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, the diced tomatoes and the diced mozzarella.

3.  When the pasta reaches the al dente stage reserve 1/2 cup of the hot, pasta water and drain the pasta.  Add it to the bowl with the other ingredients and toss to thoroughly combine.   Add 1/4 cup of the hot, reserved pasta cooking water and continue tossing.  The pasta should look rather "tight" and the mozzarella should begin to melt (if it hasn't add a little more of the reserved hot water but not too much, this pasta should be rather "tight").  Garnish by distributing the basil leaves over the pasta, adjust seasoning, and serve immediately.

Italian Bread

,

 Italian Bread

makes 1 loaf*

(America)

What's an Italian meal without a loaf of yeasty, crusty Italian bread.  Having moved to a very rural area of Southeastern Utah, an area not known for its Italian communities, it was very difficult to find the bread of my youth . . . most of the "Italian" bread from the local markets were more like  unsliced "Pullman" white bread shaped to look like rustic Italian loafs so I developed this recipe to bring some of  my culture to Scandinavian Utah.

Ingredients

1 ½ envelopes (¼ -ounce each) active dry yeast

1 tablespoon sugar

1 cup warm water (about 110 degrees F.)

3/4 tablespoons salt

2 cups bread flour

1/2 cup glutton

4 tablespoons yellow cornmeal

1 egg yolk mixed with 1 tablespoon water

Preparation

1.  Combine the sugar and the warm water in a measuring cup, when the sugar is totally absorbed sprinkle the active yeast over the surface and allow it to "bloom" (bubble and form a head) and proof.  (if the yeast fails to "bloom" discard the mixture and start again)

2.  Meanwhile place the bread flour, glutton, and salt in a sifter and shift into the bowl of an electric stand mixer with a dough hook.   After the yeast "blooms", pour it into the bowl with the flour mixture and turn the mixer on low until the dough starts to come together, increase the speed to medium-high to high (knead on my mixer) and mix until the dough comes away from the sides of the bowl and begins to crawl up to dough hook.

3.  Turn off mixer and remove the dough to a lightly floured, smooth, cool work surface and knead the dough (sparingly adding flour as necessary if it's too sticky) for 15 minutes.

4.  Lightly grease a mixing bowl with the oil, form the dough into a ball and place the dough ball into it and turn once to coat the ball with oil so it won't stick to the plastic wrap. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size, about 1 ½  hours.

5.  Remove the dough ball from the bowl to a lightly floured, smooth, cool work surface. Roll, using the palms of your hand, the ball out into a 18 to 19-inch log  (if more than 1 loaves are being made, roll the balls out to a 16-inch log).

6.  Sprinkle a 17x12-inch baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaf diagonally (if more than 1 loaves are being made place the loaves perpendicular to the long sides of the baking sheets) on a large baking sheet.  Cover the loaf (loaves) with a damp cloth and allow the loaf (loaves) to "proof" (rise) until it doubles in size, at least 1 hour (to a degree, the longer the loaf proofs the more cavities will form in the bread . . . that's a good thing!).

7.  Preheat your oven to 425° F.

8.  When the loaf (loaves) has proofed remove the cloth and make  3 or 4 diagonal slashes on the top of the (each) loaf (, about ¼-inch deep.

9.  Make an egg was by combining the white of 1 egg with a tablespoon of water and, with a pastry brush, brush the egg wash evenly over the top and sides of the (each) loaf. Place a 2 cups of hot water in an oven-proof container on the bottom of the oven.  Place the cookie sheet into the oven and bake the loaves for 35 minutes or until the bread is golden brown and sounds hollow when tapped. Remove from the oven and cool on a rack.

* to increase the yield simply increase all ingredients

Gamberetto Fra Diavolo

Gamberetto Fra Diavolo

(The Devil’s Brother’s Shrimp)

serves 6

(Italy)

This spicy shrimp dish is definitely not for the faint of heart, the 1/2 teaspoon of red pepper flakes version is for, mainly, for the non-Italian while adding 1 teaspoon or more of red pepper flakes is Italians and those used to spicy foods.  As always, for the tomatoes I highly recommend San Marzano tomatoes from Italy.  This dish can be served on its own or over pasta, rice, risotto, or polenta.

Ingredients

1 tablespoon extra virgin olive oil

1 medium yellow onion, chopped

1 teaspoon fresh oregano, chopped

2 tablespoons fresh basil, chopped

2 cloves garlic, crushed and finely chopped

1/2  to 1 teaspoon crushed red pepper (depending on how spicy you want it)

1   28 ounces can whole tomatoes

1/2 cup dry red wine

1 pound large shrimp; shelled, deveined and tails removed

1/2 cup chopped fresh Italian parsley

Freshly ground black pepper

Coarse Kosher or Sea salt

1 pound thin spaghetti or linguine

Preparation

1.  In a large, covered sauce pot over high heat bring a large amount of salted water to a rapid boil. Add pasta and cook until al dente.

2.  While the spaghetti is cooking heat the olive oil in a 12-inch sauté pan until hot. Add onion and cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic, basil, oregano, and crushed red pepper; cook 1 minute.

3.  Place whole tomatoes into an appropriately sized bowl and crush by hand to desired texture.  Add the tomatoes and their juice and the ½ teaspoon salt to the pan.  Bring the mixture to a boil over medium-high heat.  Reduce heat to medium  add the parsley and red wine and cook, covered for an additional 5 minutes.

4.  Stir in the shrimp and cook, covered, 5 more minutes or until shrimp are opaque.  Taste the sauce and correct seasoning with additional red pepper, and salt and black pepper to taste.

5.  Drain pasta and add the drained spaghetti to the sauté pan and toss well to thoroughly combine the sauce and the shrimp. Either transfer to 6 separate serving dishes sprinkling each dish with parsley to dress or transfer to a large pasta bowl to serve family style. 

6.  Serve accompanied by crusty Italian bread and definitely no grated cheese please . . . remember Italians don't use cheese with seafood!

Spaghetti e Salsa di Granchio

Spaghetti e Salsa di Granchio

(Spaghetti with Crab Sauce)

(Italy)

serves 4

This is a traditional  spicy Southern Italian seafood pasta dish and, while the traditional recipe calls for whole crabs, it works equally well with King or Snow  crab legs.  Hint: REAL Italians DO NOT use cheese as an accompaniment  with seafood pasta sauces.

                Ingredients

1 pound dry spaghetti or linguini

4 large blue crabs or 1 pound of thawed frozen king 

   crab legs, cut into 3" pieces (2 pounds if  you can find lump crab meat)

1 pound lump crabmeat

1/4 cup extra-virgin olive oil, plus extra to drizzle

2 tablespoons softened butter

6 cloves garlic, finely minced

1/2 teaspoon red pepper flakes (or to taste)

2 28-ounce can whole tomatoes (San Marzano tomatoes preferred), drained, and hand crushed

1 cup red wine

2 tablespoons of tomato paste

1/4 cup finely chopped fresh basil leaves

2 tablespoons finely chopped Italian flat-leaf parsley, plus additional for garnish

1/2 teaspoon coarse Kosher or sea salt (to taste)

1/4 teaspoon freshly ground black pepper (to taste)

1/2 cup chiffonade fresh basil  leaves for garnish

Preparation

1.  In a large pot over medium-high heat bring the olive oil to the ripple stage and add the butter. When the butter melts add the garlic and cook, stirring, until fragrant, do not allow it to brown, about 2 minutes.  Add the pepper flakes, the salt, the ground  black pepper, the basil, the parsley, the crushed tomatoes and their juices.  Stir to combine the ingredients and allow to come to a simmer.

2.  Increase the heat to high, add the crabs and bring to a boil.  As the sauce comes to a boil lower the heat until you achieve a gentle simmer,  stir in the tomato paste and cook the sauce and crabs for about 30 minutes.

3.  After the 30 minutes remove the crabs to a serving bowl and keep warm in an oven set to about 150° F.

4.  If there are large chunks of tomato still in the sauce and it's not to your liking, crush them using a potato masher to achieve the consistency you prefer, unlike Americans Italians prefer their tomato sauce to be slightly chunky.  Add the lump crab meat stirring to distribute and allow the sauce to continue simmering for an additional 15 minutes until the crab meat is cooked through.

5.  Lower the heat under the sauce to low to keep it warm.

6. Bring a large spaghetti pot of heavily salted water to a boil over high heat.  When the water is rapidly boiling add the spaghetti and cook it until it is al dente (tender but still firm to the bite), 10 to 12 minutes. Drain reserving 1 cup of the cooking  water. 

7.  Meanwhile, correct the seasoning of the sauce with salt, black pepper, and red pepper flakes to taste.  If  the sauce is too tight, loosen it using a little of the reserved spaghetti cooking liquid (not too much, Italian sauces are meant to be a  little tight).

8.  Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.  

9.  For service either divide the sauced pasta among warmed service bowls, drizzle with a little extra-virgin olive oil and  garnished with additional chiffonade basil or, for a family style service, plate the sauced pasta on a large service platter drizzled with a little extra-virgin olive oil and  garnished with the additional chiffonade basil and serve with the crabs on a separate platter  accompanied by plenty of crusty Italian or French bread and extra red pepper flakes for the real Italians.