Italian Cookies

My Italian Cookie Recipes from my Grandma

These are the cookies we ALWAYS have on Christmas!

Knot Cookies

Cookie:

3c flour

2 tsp baking powder

¾ c sugar

3 large eggs

3 tsp vanilla

¾ c butter

Icing:

                1 ½ cups confectioner’s sugar

4-5 tbsp milk

1tsp lemon extract

Colored sprinkles

·         Blend ingredients in food processor

·         Cook at 375

picture from http://static.tastykitchen.com/recipes/files/2009/08/italian-cookies-0081.jpg
 

Sesame Cookies

1/2 lb butter

1 c sugar

2 eggs

1 tsp baking powder

1 tsp vanilla

3 c flour

Sesame seeds

·         Cream the butter and the sugar and add the rest of the ingredients.

·         Chill mixture for a few hours.

·         Roll in sesame seeds

·         Bake on 400 for 20 to 25 minutes.

Pignoli Cookies

7oz grated Almond Paste

½ c granulated sugar

1/2c confectioner’s sugar

2 eggs

Pinch of salt

½ tsp vanilla extract

3tbsp all purpose flour

Pine nuts

·         Mix ingredients and refrigerate for several hours.

·         Scoop cookies on cookie sheet.

·         Sprinkle with pine nuts.

·         Bake for appx 15 minutes on 325.

Crab Cakes

Let me make this VERY clear... I basically measure NOTHING, except for when it comes to baking. In that case, you have to be careful because baking is more of a science. It is very unforgiving- once it's done, it's done and you can rarely fix it! So basically, I hate baking as a result. Anyway, this recipe is yet another example of me not measuring, but I TRY to give you potentially accurate measurements. Here is the recipe:

Mix together:

1lb crabmeat

1tsp salt

1 tsp of Worcestershire sauce 

1/2 tsp black pepper

1 Tbsp of lemon juice

2 Tbsp parsley

2 eggs

1 tsp of old bay seasoning

2 cups of bread crumb (fresh, dried, panko, whatever)

SIDE NOTE: My favorite part of this recipe is usually saying the word Worcestershire. My husband and I differ in our pronunciation of words. If you know us, you know this is NOT uncommon. My husband is from NC and I am from NY. So I pronounce the word WUSTA-SHEAR, which I'm sure is wrong. haha. But I am sure that WOR-CHESTER-SHIRE is more wrong. Haha. jk. We always get a good laugh at that. Who know how to say that!

Mix all of these ingredients together. If you need it to stick better, put another egg or some water, or something to make it stick, but it should be ok. Add the bread crumb slowly to avoid that. You will know when they are ready because you can form patties out of them. I then sprinkle a little bit more salt on the outside of them along with a little bit more old bay seasoning. 

Then heat a skillet on medium heat and fry those bad boys up! 

Instead of Tartar Sauce, my husband like Remoulade Sauce instead. Here's the recipe I use:

1/3 mayo

1 tbsp parsley

1 tbsp dill

1 tsp lemon juice

2 tbsp horseradish 

2 tbsp whole grain mustard

1/2 tbsp ketchup

1 tsp worcestershire sauce 

1 tsp paprika 

1/4 tsp salt

1/8 tsp black pepper

tabasco (optional)

The best thing you can do with a recipe is change it. I really mean that. Find a recipe you like, master it and then add your own twists on them. That's what makes your food better and more YOU. :) ENJOY!

The Next Best Way to Eat Pork

Second Favorite Way to Eat Pork

Growing up I never really cared for meat. I always ate it, but I didn't crave it. I am learning to like it more and Pork Tenderloin is DEFINITELY helping!!! I created a really flavorful new way to marinate my pork tenderloins. It doesn't look pretty at first, but I promise it rocks!

I started by roasting garlic. Roasted garlic is one of the most DELICIOUS things I can think of. Smearing it on some delicious bread just makes me nuts thinking about it. So amazing! So I roast garlic very simply. I cut the top off (as seen below) and I drizzle some EVOO on the top of it. Then I put the top back on. 

Wrap it all in foil and bake on 400 for about an hour. I know this sounds crazy, but if it doesn't smell sweet (instead of that strong, potent garlic flavor you normally get) then it's done. Look at it and it will look brownish and roasted. If you press on the side of one of the cloves, it should squish and basically come flying out. If not, then it's not ready. Put it back in for a few more minutes if that's the case!

Then I used that roasted garlic to put in my cilantro pesto to make a- ROASTED GARLIC CILANTRO PESTO! Basically use an pesto recipe and replace the usual basil with cilantro. (Olive oil, salt, pepper, cilantro, garlic. BLEND.) I must say I was inspired by this idea from one of my BEST FRIENDS- my brother-law Jonathan made an amazing cilantro pesto that he put on beef. It was honestly one of the best things I have EVER eaten. He is an amazing chef!

I slightly cooked some onions and spread them over the tenderloin and I massaged this marinade into the meat and let it sit for a while. The reason I cooked the onions a little bit is because usually when I cook a tenderloin with any onions the onions never come out cooked enough for me. I like my onions cooked!!

Then I just baked the tenderloin for about 20 minutes on 400. Cook until it reaches an inside temp between 140 and 160. I usually do about 150. I don't like it undercooked or overcooked... I LIKE IT JUST RIGHT!! :)

Eat and enjoy!!

My New Favorite Pork Chop

PORK CHOPS

My FAVORITE way to eat a pork chop is bone-in and FRIED! Oh Lord help me- I love it!!!! Here's my new favorite way to make it! 

I also season all of my meat with salt, black pepper, and garlic powder. I dredged the pork chops in egg and then dip them in PANKO. (Panko is a Japanese bread crumb that gives the most amazing crunch!) Fry them in a skillet (I used a cast iron).  I generally fry in EVOO to make myself feel better about frying my food! This time I also put some minced garlic in the oil to give an extra layer of flavor to my chops. 

So here are the chops mid-fry!

 Then I just made a nice side of wild rice and a quick tomato and cucumber salad with goat cheese. BUT THE KICKER. I fried an egg  and placed it on top. When you cut into that egg and drips down over that porch chop with that cruchy crust, your heart will MELT! DELICIOUS!!!

The Week of the Plums

Plum Cobbler and Plum Scones

So... I bought a BAG of plum and I don't know what I was thinking. Who eats that many plums? Opps... I guess I have to get creative with them before they go to waste. So I made Plum Cobbler and Plum Scones. I have to say- the Cobbler was a HIT. Apple and Peach Cobblers are so overdone. Plum is where it's at people. 

Cut up 10 plums. Mix them in a bowl with 2 Tbsp of corn starch and 3/4 of sugar. (It's more of a natural sweetness you get from the plums than the sugar in this recipe.) Butter a baking dish and pour the fruit in.

Then mix together 1 cup of flour, 1.5 teaspoons of baking powder, 1/4 teaspoon of salt,  a stick of cold butter (cut in cold chunks with a fork), 1/4 cup milk, and 1 egg. Mix it all together and pour on the top of the fruit. Bake on 350* for about 35 or 40 minutes. Brown that top people! It looks more beautiful that way!  

This is what she looks like going in to the oven. 

And this is what she looks like coming out!!!

GIVE ME A BITE!!!!!!!! 

I never knew what a big hit scones could be until I made these Plum Scones with a Black Tea Glaze. DELISH! Here's how to do it...

Sift 3.5c of flour and 2Tbsp baking powder. Mix 1/2c sugar, 1 stick of cold butter (cut in with a fork), and 1/4 c milk. Mix it all together and add the chopped plums. 

Mixture will be wet. Roll out on a large surface that you have floured. Cut into any shape you wish. I did a circle and then cut them in half. 

Place in 400* oven for about 15 minutes. YUMMMM!!!!!!

 Then when they're all cooled off. Make yourself a cup of tea to relax. Pretty much any tea will do. I used earl grey, but I have seen other recipes that use white teas. Just take a cup of powdered sugar and add a teaspoon of tea. Add more tea if you want a thinner consistency for the glaze.

ENJOY!!!!

My First Go At Empanadas!!!

I am SO proud of how AMAZING my empanadas came out!!!!! But FIRST, I have a HUGE secret to confess. I did NOT make this dough. I bought it frozen in the grocery store and it's SO MUCH EASIER. It looks like I made them because of this picture, but it's because you have to roll them out just a little bit before you use them.

For the filling, I cooked ground beef and put it in the food processor with green spanish olives (stuffed with pimientos) and a little bit of tomato sauce that I had on hand. You can also add cayenne or crushed red pepper and other spices (like nutmeg, etc). But i went pretty basic on this filling and it was delish!!! But you can also go very nontraditional and fill it with chicken/turkey/ham and cheese. Anything you want! 

Just scoop the filling into the dough and fold it over!

I put a little bit of water along the edges. Then use a fork to crimp the edges on BOTH sides. 

THEN FRY THOSE BABIES UP!!!!!

YUMMMM!!! They came out so delicious!!!!!!

Risotto

One of the first dishes I really mastered is Risotto. No one else in my family makes it much (if ever) so when I come to town, they rely on me to do it. But I don't mind because it is a delicious dish! You need time and patience to make risotto. There is an old Italian joke that women always have their mother-in-laws make the risotto so that they stay by the stove and out of everyone's hair. I hope that's not why my family has ME make risotto! haha. I don't think that's the case. But here's the recipe. You can definitely play around with it and customize it for what you are looking to eat.

Start by boiling 2 pints of chicken stock. You can really use anything for this- fish stock, beef stock, veggie stock. OR in the past I have wanted risotto and did not have any stock so I boiled water with different spices and seasonings in it. And I PROMISE you, it came out delicious. In fact, the last time I made this, I used water seasoned with salt, pepper, garlic powder, and celery salt. And it was honestly one of my best batches of risotto.

Let that come to a boil and saute an onion in in a big pan. You can also add any veggies that you plan to add at this point. I usually do mushrooms- any kind and sometimes a mixture of mushrooms. Traditionally, people add carrots and celery, but I don't bother to be honest.

By the time the liquid is boiling, the veggies should be done. Add about 1.5 cups of arborio rice. This is the ONLY kind of risotto rice. Let the rice cook for about a minute to get translucent.

Then pour a nice splash of white wine to loosen everything off the bottom of the pan. Then scoop one ladle of liquid into the rice and let it absorb. Do not add any more ladles until everything has been absorbed. Continue this until it's done. Then when it is, make sure to add a little bit of butter to make it shiny and some parmesan cheese for more flavor. It's so yummy and creamy and you will definitely see why you ask your mother-in-law to make it.

NOW USE THAT SPOON TO TAKE A BIG BITE!!!