Meat

Peposo Beef

May 2, 2022 robiulo Leave a comment

Peposo Beef

If you like black pepper, you should try Peposo Beef. It’s a simple recipe but with 3 hours of simmering be sure to give yourself time to make it. This is a basic recipe, and you can make some variations. I think the carrots add a bit of color and texture, but you can leave them out. Three hours of simmering soften the pepper corns and make them very edible but if you want you can add them in a spice bag that you can remove before serving. One thing you shouldn’t change is the wine. This is a Toscano dish and should be made with Chianti.

Ingredients:

3 tablespoon olive oil
4 cloves crushed garlic
1 tbsp. black peppercorns
¼ cup chopped fresh herbs (your choice – parsley, thyme, oregano, etc.)
1 – ½ lb. stew beef cut in chunks
2 cups of Chianti
4 or 5 carrots cut in ¾ inch pieces (optional)

Heat the oil in a pot on medium heat. Add the crushed garlic cloves and peppercorns and cook for one minute. Add whatever herbs you’re using and then add the meat. Sear until its lightly browned on all sides.

Add the wine, cover, and simmer on a low heat for about 1 hour. If it gets too dry add some water and continue simmering. Add 4 cups hot water, and the carrots if using, and cover the pot. Allow it to simmer slowly for another 2 hours, checking regularly to see that the liquid has not evaporated completely. Add water if necessary to keep the meat covered.

After 2 hours remove the lid, and let the liquid evaporate until the meat is left in a thick brown juice.

Peposo Beef is traditionally served with polenta. I like it with pasta.

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Poultry

Corn Flake Chicken

April 29, 2022 robiulo Leave a comment

Corn Flake Chicken

My mother used to make what she called corn flake chicken. She got the recipe from one of the women’s magazines she used to read. The corn flakes and deep fry make this chicken extra crispy. The brining was my idea and so was the addition of Cajun Spice.

Ingredients:

For the brine –

4 cups warm water
4 tbsps. kosher salt
2 tbsps. sugar

For the egg wash –

2 or 3 large eggs
1 tbsp. paprika (hot or sweet)
1 tbsp. Cajun spice
½ tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
3 tbsps. milk

For the chicken –

½ cup flour
1 ½ cup ground corn flakes
1 whole chicken cut into pieces
Enough vegetable oil to cover chicken in a deep fryer

Cut the chicken into 10 pieces – 2 wings, 2 legs, 2 thighs, and 2 breasts each cut in half. Place the pieces in the brine and leave for at least 3 hours or as long as overnight.

Pre-heat oven to 400^o and fryer oil to 350^o.

Blot the chicken pieces dry. Dredge in the flour and coat evenly. Shake off excess and place in a dish.

Beat the eggs in a bowl and add the paprika, Cajun spice, garlic powder, salt, black pepper, and milk.

You’ll need a cup and a half of ground corn flakes to coat the chicken. A 12 ounce box of corn flakes will give you 2 cups. Pour it into the blender and whirl until the consistency is like coarse breadcrumbs. Dip the floured chicken in the egg wash and let the excess drip off. Press it into the corn flake crumbs and thoroughly coat it.

Place the chicken in the 350^o oil and fry for 2 – 3 minutes, turning once. You only need to brown the corn flake crumbs. The chicken will cook in the oven. Fry as many pieces as fit in your fryer without touching. Place the fried chicken in a lightly oiled roasting pan and roast for 25 minutes. Drain on paper towels and serve.

The same recipe, minus the brining and oven, works well with fish too. Just deep fry for a few minutes longer.

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Seafood, Vegetarian

Seared Scallops

April 16, 2022 robiulo Leave a comment

Sea scallops are found in deep, cold ocean waters—up to 200 meters deep—around the world. In the U.S., they are typically caught in the Northwest Atlantic Ocean, from Newfoundland to Cape Hatteras, North Carolina. Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter.

Seared Scallops

Seared Scallops Ingredients:

1 tbsp. butter
1 olive oil
1 lb. sea scallops
Salt and black pepper
1 tbsp. chopped fresh parsley

For The Lemon Butter Sauce:

2 tbsp. unsalted butter
2 cloves garlic, minced
Juice of ½ lemon & ¼ cup white wine or chicken broth
Salt and black pepper
1 tbsp. chopped fresh parsley

Rince scallops in cold water and dry. Season with salt and black pepper. Add 1 tablespoon each of butter and olive oil in a frying pan over high heat. Working in batches, add scallops to the pan in a single layer and cook, flipping once, until golden brown – about 2-3 minutes per side. Don’t crowd the pan. Set aside and keep warm.

For the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring for about 1 minute. Stir in lemon juice, wine, and parsley. Season with salt and pepper.

Serve scallops with lemon butter sauce and garnished with parsley.

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Poultry

Chicken Kyiv

April 15, 2022 robiulo Leave a comment

Forbes Advisor – How to Donate to Ukraine Relief Efforts

Chicken Kyiv

Chicken Kyiv (the Ukrainian spelling, not the Russian Kiev) used to be menu standard at most white-tablecloth restaurants. I suppose it’s gone out of style. I thought of it lately because of the Russian invasion of Ukraine. I looked at a few different recipes online and came up with this fairly traditional one. It’s a bit involved, with lots of steps, but it’s worth it. Oddly, the chicken in this recipe spends more time in the freeze than in the oven.

Chicken Kyiv Ingredients:

2 small cloves garlic, minced
1 pinch salt
2 tbsp. finely chopped fresh flat-leaf parsley
6-8 tbsp. butter depending on chicken breast size
2 skinless, boneless chicken breast halves, cut in half lengthwise and pounded to 1/4-inch thickness
salt and pepper
½ cup all-purpose flour
2 teaspoons salt
2 beaten eggs
1 cup unseasoned breadcrumbs
2 cups vegetable oil for frying
1 pinch sweet paprika

Grind garlic and a pinch of salt together with a mortar and pestle until garlic is completely smashed. Add parsley and mix. Mash the butter into the garlic mixture with the pestle until parsley and garlic are fully incorporated into the butter. You can also do this with a fork and bowl if you’d like. Wrap the butter mixture in plastic wrap and refrigerate for 15 minutes.

Season the 4 chicken breasts with salt and pepper. Divide the chilled butter into 4 pieces. Place one piece in the center of each chicken breast. Fold the chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered.

Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm about 30 minutes.

Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour the breadcrumbs into a third bowl. Remove chicken breast from the plastic wrap. Gently press each chicken breast ball into the flour mixture to coat and shake off any excess flour. Dip into the beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm it, about 15 minutes.

Heat oil in a deep-fryer or large saucepan to 350 ^o. Preheat oven to 400^o. Lightly oil a baking sheet.

Working in batches, cook chicken, gathered side down first, in hot oil and until lightly golden. about 1 minute per side. Once fried, the balls will hold their shape. Transfer them to the prepared baking sheet. Sprinkle salt and paprika over them. Bake in the preheated oven for 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165^o. Let rest for 5 minutes before serving.

Forbes Advisor – How to Donate to Ukraine Relief Efforts

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Soup, Vegetarian

Roman Grain and Greens Soup

April 8, 2022 robiulo Leave a comment

Roman Grain and Greens Soup

Every so often I make a recipe with my doctor in mind. She always tells me, “Less meat and more grain and greens.” Roman Grain and Greens soup is just what the doctor ordered. In addition to barley, lentils, split-peas, and chickpeas there are 5 kinds of greens.

Roman Grain and Greens Soup

Ingredients:

1⁄2 cup pearled barley
1 cup yellow split peas
1 cup lentils
10 cups water or more
1 14 oz. chickpeas, drained and rinsed
2 teaspoons salt, plus more to taste
1 teaspoon dried oregano
1⁄2 teaspoon ground fennel seed
2 Tablespoons coloratura de alici
1 large or 2 smaller leeks, white part and 3 inches of green part, split, rinsed and chopped
3 cups coarsely chopped Savoy cabbage, packed
1⁄4 cup chopped parsley, packed
1⁄4 cup chopped fresh dill, packed
1⁄4 cup chopped fennel leaves, packed
1⁄2 cup olive oil

Place barley, peas and lentils in a heavy pot. Rinse and drain. Add water and bring to a boil. Skim off foam. Simmer, covered, stirring occasionally, until vegetables are becoming tender. Add water if too thick.

Meanwhile, prepare leeks, cabbage and greens. In a frying pan, cook them gently in olive oil until wilted.

Add the chickpeas, salt, oregano, oregano, ground fennel and coloratura de alici to the soup. Simmer 5 minutes.

Stir the greens into soup. Simmer, stirring frequently, just until cabbage is tender, about 10 minutes.

Taste, and add salt as needed.

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Miscellaneous, Pasta

Spaghetti Spoon

April 6, 2022 robiulo Leave a comment

Alberto Sordi in An American in Rome, 1954.

I can’t remember how old I was when I first ate spaghetti with a fork and spoon. I learned that technique because I grew up in America. If I’d have grown up in Italy, I wouldn’t have been able to use the spoon because it’s considered poor etiquette. Either way, it doesn’t matter much to me how you eat it as long as you don’t cut it with a knife.

ITALIAN CURIOSITIES: SHOULD YOU OR SHOULD YOU NOT USE A SPOON TO EAT SPAGHETTI?

You know Italians are passionate, sometimes even too much. You just need to look at them when it comes to soccer. In the kitchen, if there is something likely to start up a heated discussion around the table – besides soccer, of course – it must be the way you eat your spaghetti (and long pasta in general) . . .

See the full spaghetti spoon article here:

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Meat

Italian Beef Stew

March 31, 2022 robiulo Leave a comment

Italian Beef Stew

When my friend Carlo gave me his mother’s recipe for Italian beef stew, I asked him what made it “Italian.” He said it was the addition of tomatoes and because his mother came from Genoa.

Ingredients:

1 – 1 ½ lb. stew beef
Olive oil for browning
Salt and black pepper
3 tbsp. flour
1 large onion, chopped
½ cup dry red wine
14 oz. tomato puree
1 bay leaf
1 – 2 cups beef broth
2 potatoes cut into 1 inch pieces
4 carrots cut into 1 inch pieces
1 cup frozen peas

Season the beef with salt and pepper. Dredge it in flour and shake off any excess. Let it come to room temperature and brown in olive oil. Do it in batches and don’t crowd the pot or it will stem instead of brown. Remove the beef and set aside.

Add more oil and cook the onions until soft. Return the beef and pour in the wine and allow to reduce, about 5 minutes. Add the tomatoes, bay leaf, and enough broth to cover the meat and simmer covered for 30 minutes. Add the potatoes and carrots and cook for 30 – 40 minutes or until soft. Cover with more beef broth. Add the peas, simmer for 5 minutes. Add more liquid if too dry, taste for seasoning and serve. It may seem odd for beef stew, but you can serve this with a sprinkle of Parmesan cheese. If you don’t have beef broth you can use bouillon cubes.

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Meat

Sweet and Sour Pork Chops

March 24, 2022 robiulo Leave a comment

Sweet and Sour Pork Chops

This quick and easy recipe for sweet and sour pork chops is adapted from one I found in Bon Appetit. If you’d like it more ‘sour’ double the amount of vinegar.

Ingredients:

2 thick pork chops
Salt
1 ½ sugar divided
2 tbs. olive oil divided
1 large, chopped shallot
4 thinly sliced garlic cloves
¼ cup red wine vinegar
3 sprigs rosemary
1 tbs. capers
2 tbs. butter

Season both sides of the chops with salt and sprinkle ¼ teaspoon of sugar on one side of each. Allow them to come to room temperature. Hold them with tongs and sear the fat cap in a dry, very hot frying pan until browned.

Add one tablespoon of oil to the pan and cook one side for 3 – 4 minutes until browned. Turn and cook the 2^nd,sugared side for 1 – 2 minutes on a lower heat so the sugar doesn’t burn. Remove the chops to a plate.

Put the remaining tablespoon of oil in the pan, add the shallots, and cook until they begin to brown, about 5 minutes. Add the garlic and cook for another 3 minutes. Add the vinegar and remaining teaspoon of sugar to the pan and stir until some of the vinegar burns away.

Add the rosemary, capers, and one cup of water and bring to a simmer. Add the butter and whisk until the sauce is smooth. Return the chops, spoon some sauce over them and simmer for 5 minutes, turning once, until done.

Transfer the chops to plates, pour the sauce over them, and serve.

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Poultry

Roasted Orange Chicken

March 18, 2022 robiulo Leave a comment

Roasted Orange Chicken

I got this recipe in the New York Times. It was created by Genevieve Ko.

Ingredients:

5 tangerines (or clementines)
½ cup brown sugar
¼ cup soy sauce
1 ½ tsp. white vinegar
½ tsp, ground cayenne
1 3 ½ – 4 lb. whole chicken
8 slices peeled fresh ginger

Heat oven to 400^o.

Squeeze ¼ cup of juice from 1 or 2 of the tangerines into a small bowl. Save the peels. Cut the remaining tangerines into wedges (remove the seeds) and set aside.

Add the brown sugar, soy sauce, vinegar, and cayenne to the tangerine juice and stir until the sugar dissolves.

Stuff the squeezed tangerine skins, and 6 pieces of ginger into the cavity. Tie the legs so the cavity is closed. Place the chicken into an oven proof pan and scatter the tangerine wedges and the last of the ginger around the chicken. Pour the juice mixture around the chicken and place it in the oven.

Roast for 30 minutes and then bast with the pan juice. Bast every 10 minutes until done – about another 30 or 40 minutes depending on your oven. If the pan gets too dry add ¼ to ½ cup of water.

Place the chicken on a cutting board and let it rest 10 minutes before carving.

If the pan juice is too thin, cook over a low burner until it thickens, too thick or dry, add some water. Carve the chicken into quarters or pieces and pour the pan juices over it. The tangerine slices are edible.

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Pasta, Vegetarian

Roasted Broccoli Pasta

March 10, 2022 robiulo 2 Comments

Roasted Broccoli Pasta

I know that lots of people don’t like broccoli and this recipe is for them. Roasting it gives it a crisp flavor that makes the difference. This is adapted from Melissa Clark’s recipe in the New York Times.

Ingredients:

2 ½ lbs. broccoli cut into bite sized florets
2 tbsp. olive oil plus more for drizzling
Salt, black pepper and red pepper flakes
12 oz. small pasta
1/3 cup grated Parmesan cheese
1/3 cup plain breadcrumbs
1 tbsp. lemon zest
12 oz. whole milk ricotta

Pre-heat your over to 425^o.

In a bowl, toss the broccoli, 2 tbsp. oil, salt, black, and red pepper. Place it in a large sheet pan and roast for about 10 minutes, toss and roast for another 10 minutes until edges start to lightly brown. Remove, set aside, and set the over to broil.

Cook the pasta according to package instruction, drain and set aside.

Mix together the Parmesan, breadcrumbs, lemon zest, salt and pepper in a small bowl.

In the large bowl, mix together the broccoli, cooked pasta, and ricotta. Add the Parmesan mix and combine.

Spread the pasta and broccoli evenly in the sheet pan, drizzle with oil and broil for 2 to 4 minutes until pasta is lightly crisped and serve.

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Peposo Beef

Ingredients:

Heat the oil in a pot on medium heat. Add the crushed garlic cloves and peppercorns and cook for one minute. Add whatever herbs you’re using and then add the meat. Sear until its lightly browned on all sides.

After 2 hours remove the lid, and let the liquid evaporate until the meat is left in a thick brown juice.

Corn Flake Chicken

My mother used to make what she called corn flake chicken. She got the recipe from one of the women’s magazines she used to read. The corn flakes and deep fry make this chicken extra crispy. The brining was my idea and so was the addition of Cajun Spice.

Ingredients:

For the brine –

For the egg wash –

Cut the chicken into 10 pieces – 2 wings, 2 legs, 2 thighs, and 2 breasts each cut in half. Place the pieces in the brine and leave for at least 3 hours or as long as overnight.

Pre-heat oven to 400o and fryer oil to 350o.

Blot the chicken pieces dry. Dredge in the flour and coat evenly. Shake off excess and place in a dish.

Beat the eggs in a bowl and add the paprika, Cajun spice, garlic powder, salt, black pepper, and milk.

Seared Scallops

Seared Scallops Ingredients:

For the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring for about 1 minute. Stir in lemon juice, wine, and parsley. Season with salt and pepper.

Serve scallops with lemon butter sauce and garnished with parsley.

Forbes Advisor – How to Donate to Ukraine Relief Efforts

Chicken Kyiv

Chicken Kyiv Ingredients:

Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm about 30 minutes.

Heat oil in a deep-fryer or large saucepan to 350 o. Preheat oven to 400o. Lightly oil a baking sheet.

Forbes Advisor – How to Donate to Ukraine Relief Efforts

Roman Grain and Greens Soup

Roman Grain and Greens Soup

Ingredients:

Place barley, peas and lentils in a heavy pot. Rinse and drain. Add water and bring to a boil. Skim off foam. Simmer, covered, stirring occasionally, until vegetables are becoming tender. Add water if too thick.

Meanwhile, prepare leeks, cabbage and greens. In a frying pan, cook them gently in olive oil until wilted.

Add the chickpeas, salt, oregano, oregano, ground fennel and coloratura de alici to the soup. Simmer 5 minutes.

Stir the greens into soup. Simmer, stirring frequently, just until cabbage is tender, about 10 minutes.

Taste, and add salt as needed.

ITALIAN CURIOSITIES: SHOULD YOU OR SHOULD YOU NOT USE A SPOON TO EAT SPAGHETTI?

Italian Beef Stew

When my friend Carlo gave me his mother’s recipe for Italian beef stew, I asked him what made it “Italian.” He said it was the addition of tomatoes and because his mother came from Genoa.

Ingredients:

Season the beef with salt and pepper. Dredge it in flour and shake off any excess. Let it come to room temperature and brown in olive oil. Do it in batches and don’t crowd the pot or it will stem instead of brown. Remove the beef and set aside.

Sweet and Sour Pork Chops

This quick and easy recipe for sweet and sour pork chops is adapted from one I found in Bon Appetit. If you’d like it more ‘sour’ double the amount of vinegar.

Ingredients:

Season both sides of the chops with salt and sprinkle ¼ teaspoon of sugar on one side of each. Allow them to come to room temperature. Hold them with tongs and sear the fat cap in a dry, very hot frying pan until browned.

Add one tablespoon of oil to the pan and cook one side for 3 – 4 minutes until browned. Turn and cook the 2nd, sugared side for 1 – 2 minutes on a lower heat so the sugar doesn’t burn. Remove the chops to a plate.

Put the remaining tablespoon of oil in the pan, add the shallots, and cook until they begin to brown, about 5 minutes. Add the garlic and cook for another 3 minutes. Add the vinegar and remaining teaspoon of sugar to the pan and stir until some of the vinegar burns away.

Add the rosemary, capers, and one cup of water and bring to a simmer. Add the butter and whisk until the sauce is smooth. Return the chops, spoon some sauce over them and simmer for 5 minutes, turning once, until done.

Transfer the chops to plates, pour the sauce over them, and serve.

Roasted Orange Chicken

I got this recipe in the New York Times. It was created by Genevieve Ko.

Ingredients:

Heat oven to 400o.

Squeeze ¼ cup of juice from 1 or 2 of the tangerines into a small bowl. Save the peels. Cut the remaining tangerines into wedges (remove the seeds) and set aside.

Add the brown sugar, soy sauce, vinegar, and cayenne to the tangerine juice and stir until the sugar dissolves.

Roast for 30 minutes and then bast with the pan juice. Bast every 10 minutes until done – about another 30 or 40 minutes depending on your oven. If the pan gets too dry add ¼ to ½ cup of water.

Place the chicken on a cutting board and let it rest 10 minutes before carving.

If the pan juice is too thin, cook over a low burner until it thickens, too thick or dry, add some water. Carve the chicken into quarters or pieces and pour the pan juices over it. The tangerine slices are edible.

Roasted Broccoli Pasta

I know that lots of people don’t like broccoli and this recipe is for them. Roasting it gives it a crisp flavor that makes the difference. This is adapted from Melissa Clark’s recipe in the New York Times.

Ingredients:

Pre-heat your over to 425o.

In a bowl, toss the broccoli, 2 tbsp. oil, salt, black, and red pepper. Place it in a large sheet pan and roast for about 10 minutes, toss and roast for another 10 minutes until edges start to lightly brown. Remove, set aside, and set the over to broil.

Cook the pasta according to package instruction, drain and set aside.

Mix together the Parmesan, breadcrumbs, lemon zest, salt and pepper in a small bowl.

In the large bowl, mix together the broccoli, cooked pasta, and ricotta. Add the Parmesan mix and combine.

Spread the pasta and broccoli evenly in the sheet pan, drizzle with oil and broil for 2 to 4 minutes until pasta is lightly crisped and serve.

Reveries and Recipes

Pre-heat oven to 400^o and fryer oil to 350^o.

Heat oil in a deep-fryer or large saucepan to 350 ^o. Preheat oven to 400^o. Lightly oil a baking sheet.

Add one tablespoon of oil to the pan and cook one side for 3 – 4 minutes until browned. Turn and cook the 2^nd,sugared side for 1 – 2 minutes on a lower heat so the sugar doesn’t burn. Remove the chops to a plate.

Heat oven to 400^o.

Pre-heat your over to 425^o.