Bocca di Nona

Bocca di Nona

(Gandmother Kisses)

(Italy)

makes 28 cookie sandwiches

These are delicious, delicate and lacy cookies from the neighborhood panetterias of the Brooklyn of my youth.  Similar to lacy Florentines, this version is filled with a luscious Bergamont flavoured ganache derived from Earl Grey tea bags . . . to make these even more elegant make extra ganache and dip 1/2 of each cookie sandwich in it.

Ingredients

cookies:

2/3 cup all-purpose flour
2 tablespoons Dutch-process unsweetened cocoa powder
3/4 cup butter, softened
1 cup granulated white sugar
3/4 teaspoon vanilla
1-1/2 cups finely ground blanched almonds
Earl Grey Ganache ( see recipe below)

Earl Grey ganache:

1/3 cup whipping cream
4 Earl Grey tea bags
4 ounces milk chocolate, finely chopped

Preparation

prepare the cookie batter:

In a small bowl, stir together flour and cocoa powder to thoroughly combine; set aside.   Beat the softened butter with an electric mixer on medium to high speed for 30 seconds in a large bowl. Add the sugar and the vanilla and continue beating until the mixture is light and fluffy.  Beat in the ground almonds.  Add the flour and beat in until mixture is just combined.  Cover and chill dough about 1 hour or until it is easy to handle.

 Preheat oven to 350° F.

bake the cookies:

Prepare one or more cookie sheets by lining each with parchment paper and set them aside. Working quickly, shape the chilled dough into 56 1-inch balls and place the balls about 2 inches apart on the prepared cookie sheet gently pressing each ball to flatten slightly.  Bake the cookies in the preheated oven for 12 to 15 minutes or until firm. Cool the cookies while still on the cookie sheet.  Construct the cookie sandwiches by removing a cooled cookie from the cookie sheet, and holding it with flat side up, spread it with about 1 teaspoon of the Earl Grey ganache, top with the remaining cookie, flat sides down and place on a serving plate.  Continue until all the cookies and ganache are used.  

Earl Grey ganache:

After the cookies have been baked, create the ganache.   Bring 1/3 cup whipping cream to boiling in a small saucepan. After the cream comes to a boil remove from heat. Add the Earl Grey tea bags to the hot cream, cover and allow to seep for 15 minutes. After the cream/tea has seeped for 15 minutes remove the tea bags squeezing each tea bag as it is removed to  release any residual liquid in it. Return the pan containing the cream to the stove and return it to the boil.  When the tea infused cream returns to a boil remove it from the heat and immediately add the finely chopped milk chocolate. Stir until chocolate completely melts and mixture is shiny and smooth. Allow to cool to room temperature before using.

service:

Serve the Bocca di Nona in the Italian way accompanied by a demitasse cup of espresso coffee spike with a splash of Anisette liquor.

Linguine al Limone

Linguine al Limone

(Lemon Linguine)

serves 4 to 8

(Italy)

Parmesan cheese and the subtle, bright flavour of lemon combine in this dish to transport the diner to the sunny slops of the Amalfi coast.

                                                                                  Prep time:  3 minutes

                                                                                  Cook time:  10 minutes

                                                                                  Total time: 10 minutes

Ingredients

2 pounds linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup freshly grated Parmesan
1 lemon, zested
 juice of ½ lemon, plus more juice, to taste
Kosher or sea salt, to taste, to taste
4 tablespoons (1/2 stick) unsalted butter
2 to 3 tablespoons roughly chopped parsley leaves

Preparation

prepare the linguine:

Bring a large pot of heavily salted water to a boil and cook the linguine according to package directions until al dente, about 8 to 10 minutes.

 prepare the sauce:

When the linguine has been cooking for about 5 minutes you can begin the sauce.  In a medium size bowl whisk the egg yolks until they turn a pale yellow and frothy.  Whisk in the cream, Parmesan, and lemon zest.  When they are incorporated, add ½ of the lemon juice, taste the sauce and add more lemon if you desire and some salt if needed.

bring it all together:

Once you are satisfied that the Linguine is al dente, reserve 1 cup of the pasta cooking water and drain the pasta.  Toss the cooked pasta back into the still warm pot, which you have taken off the heat.  Add the butter and toss to melt and coat the linguine with it.  Add the lemon/egg sauce and again toss to coat the pasta, if the pasta looks too tight (dry) slowly add a little of the reserved pasta cooking water, about a tablespoon at a time, we don’t want to much liquid.

service:

Divide the pasta amongst 4 service plates and garnish each with some of the chopped parsley as both a garnish and as a flavouring, not too much as we don’t want to overwhelm the subtle flavour of the lemon sauce.

Pasta alla Norma

Pasta alla Norma

(Spaghetti with Eggplant and Basil)

serves 4

(Italy)

Ingredients

1 medium eggplants (about 1 pound each), cut into 1/2-inch cubes

1 tablespoons coarse kosher salt plus additional for cooking pasta

5 tablespoons extra-virgin olive oil, divided

½ cup chopped onion

2 garlic cloves, peeled and micro-planed

1/4 to 1 teaspoon dry red pepper flakes, to taste

1 14 ½ - ounce cans crushed tomatoes and juice, San Marzano prefered

1 pound pasta, your choice

½ cup torn fresh basil leaves

freshly ground black pepper, to taste

Kosher or sea salt, to taste

*A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.

Preparation

1.  Place eggplant cubes in a colander over a dish or bowl and sprinkle with 2 tablespoons kosher or sea salt to reduce bitterness, let drain for about 20 minutes.  Rinse with cold water to remove excess salt and pat dry, set aside.

2.  Meanwhile,  heat  1 tablespoon of olive oil to a heavy, large skillet and heat oil over high heat. Working in 3 batches, cook eggplant until browned on all sides, adding 1 tablespoon olive oil for each batch as needed, about 8 minutes. Using slotted spoon, remove each batch as they cook to a plat.  When the last batch finishes cooking remove the sauteed eggplant  from the skillet to a holding plate.

3.  Return the skillet to the stove and  heat 2 tablespoons oil  in it over medium heat.  Add the chopped onions and micro-planed garlic and sauté until the onions are soft and translucent, about 5 minutes. Add the crushed red pepper flakes and the tomatoes including their juice.  Cook until the tomatoes are softened, about 15 minutes.  add the removed, cooked eggplant and the tomato sauce to the skillet and stir to combine and reheat.  Lower the heat to keep the sauce warm.

4.  Meanwhile, cook the spaghetti al dente according to package directions, about 10 minute. Drain reserving 1 cup pasta cooking water.  

5.  Bring the sauce to a gentle boil. Add the spaghetti and basil to sauce and toss to coat.   If the sauce seems too tight (dry) add the reserved pasta cooking water, a little at a time, until the pasta is as loose (wet) as you prefer.  Season to taste with salt and freshly ground black pepper. Transfer pasta to bowl; top with ricotta salata and serve.

Spicy Orange Shrimp

Spicy Orange Shrimp

serves 4

(China)

This is a delicious treatment for shrimp, in adding the chile paste with garlic remember that Sambal Oelek is very spicy and that individuals can always add more if they like more heat but you can’t take the heat away once it’s there.  One trick to use is to use 4 packages of Ramen  noodles as the noodle base.

Ingredients

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/2 cup fresh orange juice
Zest of 1 orange
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
¼ to 1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Cooked rice or noodles

Preparation

1.  Place the shrimp in a large (1 gallon) re-sealable plastic bag.  Sprinkle the cornstarch over the shrimp and gently massage to insure all the shrimp is coated. Set aside.

2.  In a 1 cup measuring cup combine the orange juice, orange zest, soy sauce, honey, vinegar, and chile paste, whisk to combine; set aside.

3.  In a large, nonstick sauté pan heat canola oil over medium-high heat.  Add minced ginger and garlic to pan and stir-fry for until fragrant, about 15 seconds. Add the shrimp mixture; stir-fry for 3 minutes. Add the orange juice mixture and onions and cook, stirring frequently, until sauce thickens and shrimp are pink, 2 minutes. Serve immediately over Jasmine rice or noodles.

Chicken Tagine

Chicken Tagine

serves 4

(Morocco)

Chicken Tagine (Djaj Mqualli) is an exotic play on roasted chicken.  This version allows you to enjoy this delightful dish without the need to purchase a Tagine.

Ingredients

3 tablespoons extra-virgin  olive oil
2 chicken breasts, 2 chicken thighs and legs skin on with bone or 4 large skinless, boneless chicken breasts
Kosher or sea salt, to taste

 freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tablespoons ground coriander
2 teaspoons ground white pepper
2 teaspoons ground ginger
1 teaspoons ground turmeric
½ teaspoons crushed saffron threads
1½ cups chicken stock
6 ounces. green olives, cracked
2 tablespoons unsalted butter
1 tablespoons finely chopped parsley
2 teaspoons finely chopped cilantro
2 jarred preserved lemons, cut into slices*

Preparation

Preheat oven to 350°.

cook the chicken:

Heat oil in large Dutch oven (large enough to contain the chicken portions comfortably) over medium-high heat. Season the chicken portions with salt and freshly ground black pepper; add the chicken portions to the Dutch oven and cook until well browned on both sides, 12 to 15 minutes.  When the chicken is well browned, transfer to a holding plate.

prepare the cooking sauce:

Add the sliced onions to pot and cook until golden, about 10 to 12 minutes. Add the spices and cook, stirring occasionally,  for 2 minutes.

bake the chicken:

Return the chicken to the Dutch oven with the cooking sauce and bring the liquid to the boil. Once the cooking liquid comes to a boil cover the Dutch oven and place in the preheated oven.  Bake the chicken until tender, 35 to 40 minutes.

bring it all together:

Remove the Dutch oven from the oven, uncover and remove the chicken pieces to a holding plate.  Place the Dutch oven on the stove burner over medium heat and stir the olives, butter, parsley, cilantro, and lemons into the cooking liquid and cook for 6 minutes.

service:

Pour have the cooking liquid, onions, olives and lemon slices onto a serving platter, arrange the chicken on the platter and pour the remaining liquid, onions, olives and lemon slices over the chicken.   Serve accompanied by white rice and flatbread.

* If you can’t find preserved lemons, slice 2 fresh lemons into slices.  Heat 1 tablespoon olive oil in a sauce pan over medium heat add the sliced lemons and sprinkle with 2 tablespoons of sugar and cook for about 4 or 5 minutes until lemons collapse and give up their juices.   Use the slices as you would the preserved lemons.

Taiwanese Style Pork Chops

Taiwanese Style Pork Chops

serves 4

(Taiwan)

Ingredients

4 -  3/4 inch  thick,  bone-in pork chops or ¼-inch boneless pork chops

2 tablespoons soy sauce

1 tablespoon minced garlic

1 tablespoon sugar

1/2 tablespoon white wine

1/2 tablespoon Chinese five-spice powder

vegetable oil

vegetable oil for frying

sweet potato powder (substitute cornstarch)

Preparation

1.  Prepare the pork chops by snipping the edges of the pork chops with a pair of kitchen shears in several place to keep them from curling up when fried.

2.  In a small mixing bowl combine  the soy sauce, wine, garlic, sugar, and five-spice powder.  When the marinade ingredients are thoroughly combined pour the marinade into a large, re-sealable plastic bag an place the pork chops into the bag, and seal the bag, squeezing out as much air as possible.  Gently massage the pork chops to thoroughly coat them with the marinade. Refrigerate the marinating pork chops over night or at least 1 hour, turning the bag over every so often to insure all the pork chops remain in contact with the marinade.

3.  Heat enough vegetable oil in a large, heavy bottomed frying pan over medium high heat to fill it to a depth of about 1/2 inch.

4.  While the oil is heating, build a dredging station by placing enough sweet potato powder (alternatively cornstarch) onto a flat plate to  dredge the four pork chops.  Remove the marinated pork chops from re-sealable bag and dredge each of the pork chops on both sides  and carefully place them into the oil.  Fry the pork chops, turning once, until golden brown on both sides and cooked through.

5.  Serve over white rice or accompanied by noodles.

Old Fashioned Chili Sauce

Old Fashioned Chili Sauce

makes about 3 pints

(America)

Ingredients

4 pounds ripe red tomatoes

2 medium green peppers

2 medium sweet red peppers

1 1/2 cups coarsely chopped celery

1 1/2 cups coarsely chopped onion

1 cup white granulated sugar

1/2 cup light-brown sugar, firmly packed

1 tablespoons salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon all spice

1/2 tablespoon mustard seed

1/2 tablespoon celery seed

1 1/2 cups cider vinegar

Preparation

prepare the vegetables:

1.  In a large pot, bring a large quantity of water to a rapid boil.  Turn off the heat and add the tomatoes, insure the tomatoes are covered with the hot water.  Allow the tomatoes to stand several minutes.  

2.  One at a time, carefully remove each tomato to a work surface, remove the stem and peel.  When all the tomatoes have been stemmed and peeled, empty the water from the pot.  Coarsely chop the tomatoes and place them into the  pot.

3.  On a chopping board, halve, stem, and remove the seeds and ribs from the peppers.  Coarsely chop the pepper and place them into the pot with the tomatoes.

4.  Add the chopped celery, the chopped onion, the white granulated sugar, the brown sugar, and the salt to the pot with the tomatoes.

cook the vegetables:

1.  Place the pot over medium heat and stir the contents until all the sugar is dissolved.

2.  Raise the heat and bring the mixture to a boil;  reduce the heat and simmer the mixture, uncovered for 45 minutes.

3.  Add the cinnamon, the ground cloves, the all spice, the mustard seeds, and the celery seeds.

4.  Continue simmering  the mixture, uncovered for 30 minutes longer, stirring occasionally.

5.  Add the vinegar and continue simmering for 1 hour longer, or until of desired consistency is reached.

prepare for canning:

 Meanwhile, sterilize your canning jars, lids, and seals in separate  pans of simmering water until ready for use. Do not boil. Set rings aside on a clean, sterile surface leave lids and jars in the hot water until ready to use.  Hint: the glass jars can be sterilized in your dishwasher by running them through a cleaning cycle.

can the chili sauce:

1.  Working with one jar at a time, remove it from the sterilizing pan (or your dishwasher), emptying  any  water out of it and placing it, opening end up on a clean, flat surface.  Add  1 tablespoon of lemon juice per pint into each hot jar.  Ladle your still hot sauce into hot jars leaving about 1/2-inch headspace. With a clean, sterile knife, remove air bubbles from the jar,  wipe the rim with a clean cloth to remove any spillage from the jar rim (use a canning funnel to avoid spillage).  Center a hot lid on the jar while avoiding touching the unerside. Apply the jar ring and tighten until it is fingertip tight.  Repeat the process  for each jar until all the jars and hot sauce are used.

2.  Place the sealed jars in  a large pot of boiling, insure that the pot is deep enough to completely submerge the jar in and covers it by at least  1-inch.  Process the submerged  jars in the boiling water for about 35 minutes but not less than 20 minutes.

3.  Remove jars from the pot (using a canning jar lifter) and place,  lid side up, on a clean  dish towel  to cool. Check for positive seal after 24 hours. Lids should not flex up and down when center is pressed.  For any jars  that have not completely sealed, remove the lids and rings; dispose of the lids you've removed (you can only use rings once . . . if the seal fails the lids CAN NOT be reused).   Check  the jar(s) that haven't sealed for defects (chips on  the jar rim, warped rings, etc.) and correct (for chips on  the jar rim, sterilize a new jar and transfer the sauce to the new jar . . . dispose of the defective jar).   Sterilize the rings and new  lids  and center the hot lids on the jars, apply the jar rings and tighten them until they are fingertip tight.  Reprocess the jars as in  step 10 above.