Category Archives: Sides

Roasted Peppers with Breadcrumbs

Whenever I visit my Sicilian brother-in-law, I’m treated to a culinary masterpiece that rarely graces Italian restaurant menus—Roasted Peppers with Breadcrumbs. This dish holds a special place in his heart as it’s his mother’s recipe, bringing a taste of Sicily to our lunch gatherings. 

Roasted Peppers with Breadcrumbs

Ingredients

  • 4 or 5 red or yellow bell peppers
  • 2 tablespoons of olive oil
  • 1 thinly sliced onion
  • Salt and black pepper to taste
  • 2 tablespoons of yellow raisins
  • 2 tablespoons of chopped pistachios or walnuts
  • ¼ cup breadcrumbs
  • ¼ cup Parmesan grated cheese

Begin by preheating to 400°F. 

Roast, Peel, and Slice the Peppers

Roast the bell peppers until their skins char and blister. Once roasted, carefully peel and slice them,Roasted Peppers with BreadcrumbsRoasted Peppers with Breadcrumbs

Sauté the Onion

In a pan, heat 2 tablespoons of olive oil and sauté the thinly sliced onion with a pinch of salt and black pepper. Cook until the onions become soft and translucent.

Combine Peppers and Onions

Add the roasted peppers to the sautéed onions.  Allow them to mingle and cook together for approximately 10 minutes,

Raisins and Nuts

Add 2 tablespoons of yellow raisins and 2 tablespoons of chopped pistachios or walnuts to the pan. 

Sprinkle Breadcrumbs and Parmesan

Sprinkle ¼ cup of breadcrumbs over the mixture. Follow this with a generous ¼ cup of grated Parmesan cheese.
Roasted Peppers with Breadcrumbs, whether served as a side dish or the star of the meal, this recipe is a testament to the artistry of Sicilian cuisine. Buon Appetito! Roasted Peppers with Breadcrumbs

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Grilled Vegetables

Grilled Vegetables

Who says grilling is just for burgers and steaks? If you have an outdoor grill – great. If not, a grill pan is fine for grilled vegetables. This method works with lots of different vegetables so be creative.
Grilled VegetablesIngredients:
  • 1 eggplant
  • 1 bell pepper
  • 2 zucchini
  • 1 onion
  • Salt and black pepper
  • ½ tsp, cumin (optional)
  • Olive oil
  • Garlic
  • Balsamic vinegar
Cut the vegetables into convenient sized pieces. Toss them with salt, pepper, cumin, and olive oil.Grilled Vegetables
Lightly brush the heated grill with oil. Cook the vegetables, turning once. Get the grill marks on both sides.
They fine as is but if you’d like a simple dressing try this. Cut a head of garlic in half and wrap the two pieces in foil with two tablespoons of olive oil. Roast at 350 degrees in a pre-heated oven for 20 minutes. When cooled, squeeze the cloves out of the sliced head into a bowl. Add balsamic vinegar and olive oil with a dash of salt and pepper and stir into a thin dressing.

Grilled Vegetables

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Sicilian Orange Salad

Sicilian Orange Salad

When it comes to salads, few dishes encapsulate the essence of Sicilian cuisine like the Sicilian Orange Salad – orange slices, currants, pistachios, and an aromatic touch of mint. 
Different families have different recipes for the Sicilian Orange Salad, each with its own unique twist. Thinly sliced red onions can be an interesting addition. Substitutions are not only allowed but encouraged. Swap currants for chopped dates, pistachios for walnuts, or experiment with the aromatic notes of rose water instead of orange flower water. 

Sicilian Orange Salad

Ingredients:

  • 3 large oranges
  • ¼ cup currants, rehydrated and chopped
  • ¼ cup pistachios, chopped
  • 3 tbsp. chopped mint
  • 2 tbsp. orange flower water
  • Juice of ¼ large lemon
  • A drizzle of extra virgin olive oil
  • A pinch of salt and a light sprinkle of confectioner’s sugar

Assembly:

Using a very sharp knife, peel the oranges with precision, leaving no trace of pith. Slice the oranges into thin rounds, then cut them into half-moons, arranging them in a serving dish. 
Sprinkle with currants, pistachios, and chopped mint. Mint brings a coolness to the salad. It’s not just a garnish.

Sicilian Orange Salad

Drizzle the orange flower water, lemon juice, and extra virgin olive oil over the ensemble. Finish with a pinch of salt and a sprinkle of confectioner’s sugar. Serve it chilled or at room temperature. 
Sicilian Orange Salad

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Ceasar Salad 2

Caesar Salad 2

Caesar Salad
In 1924 Caesar Salad was created by an Italian American chef, Caesar Cardini, at the Caesar Hotel in Tijuana. It’s possible that anchovies weren’t used in the original recipe but there was definitely no mayonnaise or vinegar. I posted a Caesar Salad recipe in the past but this one is a little more authentic.

Caesar Salad

Ingredients:
  1. 1 clove of garlic
  2. ½ tsp black pepper
  3. 1 tbsp Dijon mustard
  4. 5 anchovies finely chopped
  5. 2 tbsp of lemon juice
  6. 1½ tbsp. of Worcestershire sauce
  7. ¼ cup Parmigiana cheese
  8. 1 egg yolk
  9. ½ cup of extra virgin olive oil
  10. A day-old loaf of Italian bread
  11. 3 tbsp olive oil for croutons
  12. Salt and pepper to taste
  13. 2 medium heads of romaine lettuce with the outer leaves removed
  14. Extra Parmigiano Reggiano cheese to grate onto the salad
Dressing: (ingredients 1 to 9)
Mash the garlic clove, black pepper, mustard and anchovies in a mortar and pestle until it forms a paste. When it’s well mashed, add in the Parmesan a bit at a time until well incorporated. Transfer the mixture to a large bowl and mix in the lemon juice and Worcestershire sauce.Caesar Salad
In another bowl, separate the egg yolk from the egg white and beat the yolk.
Mix the beaten egg yolk in with the rest of the ingredients that you’ve already mixed together. Mix in the ½ cup of olive oil into the other ingredients.Caesar Salad(You can double the amount of ingredients and refrigerate half of the dressing for use at another time.)

Croutons: (ingredients 10 to 12)
Cut or tear the bread into ½ to 1-inch cubes and place in a bowl (about 3 cups). Add the 3 tablespoons of olive oil. Mix the bread with the oil, tossing until it is all well coated.Caesar SaladSpread the coated bread in a single layer in a pan and cook over medium high heat, shaking the pan a few times, for about 5 to 8 minutes until the bread pieces are crisp and slightly browned.
Caesar Salad

Assembly: (ingredients 13 & 14)
Remove some of the outer leaves and cut the Romaine into one-inch strips. Add it to a salad bowl and pour in enough of the dressing to coat the lettuce. Add the croutons, some grated cheese, toss again and serve.Caesar Salad

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Cubanelles

Cubanelles

Generally known as Cubanelles, some people refer to them Italian green peppers and my mother called them “frying peppers.” They’re easy to prepare and are good as a side dish, with fried eggs, and cold or room temperature in an antipasto or in a sandwich.

Cut the stem end off the peppers and remove the core and seeds. Slice them in half or quarters lengthwise.
Heat the oil and add the two crushed garlic cloves. Season with salt and pepper and sauté until the garlic starts to brown.
Discard the garlic and place the sliced peppers in the pan. Weigh them down to flatten them. You can use a dish and tomato can (or whatever weight you like) and fry for a few minutes on each side.
When they’re done, place them in a container layered with the sliced garlic clove. Add a little extra oil if it’s to dry.  It’s good to let them marinate in the refrigerator overnight before serving.

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Roasted Marrow Bone

Roasted Marrow Bone

Roasted Marrow BoneThis is a one ingredient recipe. You put the beef bone in the oven, heat and eat. The femur is the largest bone in the steer, and it has the best marrow to bone ratio. My butcher ties a few sprigs of fresh oregano on the bone to make a better presentation in his display case. Even salt and pepper aren’t really necessary, but it can’t hurt.
Roasted Marrow BoneSince marrow is mostly fat use a high heat for a short time, so it doesn’t all melt away. Place the bones in an oven proof dry pan in a 450-degree oven for 15 minutes. Serve with good bread. If you love steak, you’ll love a roasted marrow bone.Roasted Marrow Bone
 

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Grilled Eggplant

Grilled Eggplant

I know people who said they didn’t like eggplant until they tried it done like this. Grilled eggplant can be served room temperature or chilled as a part of an antipasto, side dish or on a sandwich.

Grilled Eggplant

Ingredients:
  • 2 medium to large eggplants
  • 2 garlic cloves, chopped
  • ¼ cup olive oil
  • Salt, black, and red pepper
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley
  • 1 lemon, zested and juiced
Trim the stem ends off the eggplants and slice lengthwise, about ¼-inch thick. Grilled EggplantLay the eggplant slices on paper towels and sprinkle salt on both sides. Wait 15 minutes and blot up moisture.

Prepare the marinade:

Grilled Eggplant

Grilled Eggplant
Heat the oil in a small pan, add salt, black and red pepper and lightly sauté the chopped garlic. Add the herbs, lemon zest/juice, and the garlic/oil mixture to a blender, food processor or if you need the exercise use a mortar and pestle.
Grilled Eggplant

While you heat your grill (charcoal, gas, or a grill pan), use a brush to lightly coat each eggplant slice with olive oil, then sprinkle with salt and pepper.  Place the eggplant slices on the grill oil side down and add oil, salt, and pepper to the top side of the eggplant. After you get nice grill marks on one side, turn and grill the other side. They cook fast so watch them.Grilled Eggplant

Prepare a large serving platter with some of the marinade on the bottom. Layer the eggplant slices as they are done and spoon some of the marinade on each layer. Leave them for an hour at room temperature to marinate, then cover and refrigerate.

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Grill Pan Lemon Broccoli and Peppers

Grill Pan Lemon Broccoli and Peppers

This is a big recipe. You can serve half of it hot, and the next day serve the remainder as a salad.

Grill Pan Lemon Broccoli and Peppers

Ingredients:
  • 2 broccoli heads (about 1 ½ lbs.)
  • Olive oil for frying and drizzling
  • 1 red bell pepper cut into thin strips
  • 6 cloves thinly sliced garlic
  • 1 tbsp. anchovy paste or 5 anchovies
  • 1 large lemon cut into 8 thin rounds and 1 tbsp.  juice
  • 2 tbsp. chopped parsley
Trim the broccoli into small florets with some stem remaining. Bring a large pot of salted water to a boil and add the broccoli. Blanch the broccoli for 5  minutes, drain and set aside.
Bring about 5 tbsps. of oil to medium heat in a frying pan and add the peppers. Fry for 10 minutes, add the garlic and anchovy paste. Blend and cook for 5 more minutes. If you’re using whole anchovies, cook until they break down.Grill Pan Lemon Broccoli and Peppers

Heat a well-oiled grill pan. Toss the blanched broccoli with 3 tbsps. oil. Once the pan is hot, grill the broccoli, turning so there are grill marks on both sides.Grill Pan Lemon Broccoli and Peppers
Grill the lemon slices for 1 – 2 minutes on each side to get a nice char. Chop the slices and add to a bowl with the parsley, 1 tbsp. lemon juice and 2 tbsps. olive oil.
Grill Pan Lemon Broccoli and Peppers
Place the broccoli in a large bowl and add the pepper mixture and the lemon/parsley mixture and toss.Grill Pan Lemon Broccoli and Peppers
Arrange in a serving platter and serve hot or if you prefer, chill and serve as a salad.

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Mushroom Dutch Baby

Mushroom Dutch Baby

Here’s something a little different – a Dutch baby.  I don’t know how it got its name but it’s basically a sort of airy pancake that’s served with various sweet or savory toppings. For sweets you can top it with powdered sugar, maple syrup, fresh fruit, apple sauce, etc. I made a mushroom Dutch baby based on a recipe that I got from the New York Times. I made some changes to the original replacing bacon, butter, thyme, and cheddar with pancetta, olive oil, oregano, and fontina as noted in the ingredient list below.

Mushroom Dutch Baby

Ingredients:
  • 1 lb. sliced mushrooms (any kind you like)
  • ¼ lb. sliced pancetta (or bacon)
  • 1 chopped garlic clove
  • 1 tbsp. oregano (or thyme)
  • 3 large eggs
  • ¾ cup flour
  • ¾ cup whole milk
  • 4 tbsp. olive oil divided (or butter)
  • 2 tbsp. cornstarch
  • ¼ tsp. salt
  • 2 oz. grated fontina (or cheddar)
  • 2 scallions thinly sliced
  • 2 tbsp. chopped Italian parsley
Pre-heat the oven to 450o.
Sauté the pancetta in one tablespoon of oil. Add the mushrooms and oregano and cook for approx. 20 minutes adding the garlic for the last 5 minutes.

Mushroom Dutch Baby

For the Dutch baby – In a blender add the eggs, flour, milk, 2 tablespoons of olive oil, cornstarch, salt. (This is the basic Dutch baby batter recipe for the various toppings. You can use butter instead of oil.)Mushroom Dutch Baby
Remove the mushrooms from the pan. Wipe it out and add 1 tablespoon of oil while it’s still warm. Pour in the Dutch baby batter, place in the oven, and bake for 15 minutes until it’s lightly browned and puffy. Sprinkle with the cheese and bake for another 3 to 5 minutes.Mushroom Dutch Baby
When done spread the melted cheese around the top, then add the mushrooms and sprinkle the scallions and parsley over it. Slice and serve.Mushroom Dutch Baby

 

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Fried Green Tomatoes

Fried Green Tomatoes

The last time I had fried green tomatoes in a restaurant was over two years ago in Hot Springs, Arkansas. They’re not too common in New York restaurants so we have to make our own. It’s really very simple recipe but the hard part is finding firm, unripe green tomatoes. 

 

Fried Green Tomatoes

Ingredients:
  • 3 or 4 large unripe tomatoes cut crosswise into ½-inch slices
  • ¼ cup all-purpose flour
  • 1 large egg
  • ¼ cup corn meal
  • ¼ cup plain breadcrumbs
  • 1 tbsp. Cajun Spice Mix
  • Salt and black pepper
  • vegetable oil for frying
Fried Green TomatoesPut the flour in one dish, the beaten egg and milk in a bowl and the corn meal/breadcrumbs/Cajun seasoning, salt and black pepper in another dish.
Fried Green TomatoesPut  a half inch of vegetable oil in a large frying pan over medium-high heat. After patting them dry, dip each tomato slice first in the flour, then in the egg, and finally in the breadcrumbs, letting any excess coating drip off. Fry them in batches and don’t let them touch in the pan.
Fried Green Tomatoes
Cook until golden brown, about 3 to 5 minutes on each other side. Drain on paper towels and serve.
Fried Green Tomatoes

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