Poultry

Chicken and Corn Stir-Fry

August 4, 2021 robiulo Leave a comment

Chicken and Corn Stir-Fry

I adapted this recipe from one in Bon Appetite. Corn my seem like an odd ingredient in an Asian stir-fry, but it really works well in this one. Different people have different methods and devices for removing the kernels from the cob. I just use a sharp knife and slice them off. That works for me. If you can’t get fresh corn on the cob, try using different vegetables like peas, peppers, or mushrooms. Unless you have a large enough pan or wok, cut this recipe in half.

Ingredients:

3 tbsp. oyster sauce
1 tbsp. white vinegar
1 tbsp. toasted sesame oil
1 lb. boneless, skinless chicken thighs (3 or 4 thighs) cut into 1 in. pieces
1 tbsp. cornstarch
6 tbsp. vegetable oil divided
½ small red onion, sliced
3 garlic cloves, sliced
2 1inch piece of peeled ginger, finely chopped
½ tsp. red pepper flakes (or to taste)
3 ears of corn
½ cup chopped scallions

Combine the oyster sauce, vinegar, sesame oil and 2 tablespoons of water together in a small bowl and set aside.

Stir-frys go quickly. Have all ingredients mixed, chopped, prepared, and ready to go.

Season the chicken with salt and sprinkle with the corn starch and toss. Heat half of the vegetable oil in a large pan or wok on medium heat and cook the chicken until it begins to color. Add the onion, garlic, ginger, red pepper and the remaining 3 tablespoons of oil. Cook until the onions are soft. Add the corn and stir and toss for about 3 minutes.Stir in the oyster sauce mixture and toss for about 3 minutes. Add in the scallions toss and serve with white rice.

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Pasta

Pasta with Mushroom Sauce

July 29, 2021 robiulo 2 Comments

Pasta with Mushroom Sauce

Pasta with mushroom sauce is an easy recipe for a rich tasting sauce.

Ingredients:

2 cups chicken stock
1 cup dried porcini mushrooms
3 tbsp. olive oil
1 chopped onion
2 hot or sweet Italian sausages
¼ cup dry red wine
2 cups peeled, seeded, chopped tomatoes
½ tsp. oregano
1 bay leaf
Salt and black pepper
1 lb. short pasta (penne, fusilli, gemelli, etc.)
¼ cup chopped parsley

Put the chicken stock and dried mushrooms in a small pot and bring it to a boil. Remove it from the stove and set it aside.

Heat the oil in a large pan and add the onion. Sauté until translucent. Add the sausage meat and brown it.

Remove the mushrooms and save the liquid. Chop the mushrooms and add them to the pan with the onions and sausage meat.

Add the wine and cook for 5 minutes until the alcohol evaporates. Add the tomatoes, 1 cup of the mushroom/chicken stock, oregano, bay leaf and salt and pepper to taste. Lower the heat and let the sauce simmer for 30 minutes or so until it thickens. If it get’s to dry mix in some more chicken stock or pasta water.

While the sauce simmers cook the pasta until almost done. Drain it and add it to the sauce to finish cooking. Sprinkle with parsley and place the pasta in a serving dish. Serve with grated Parmigiana cheese.

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Seafood, Sides, Vegetarian

Shrimp Fried Rice

July 23, 2021 robiulo Leave a comment

Shrimp Fried Rice

This is a fast-cooking recipe so have all the ingredients prepared and ready to add to the pan. In place of, or in addition to the peas and carrots use what ever vegetables you like – broccoli, mushrooms, asparagus. Instead of shrimp try this with a boneless pork chop cut into small pieces. Someday I think I’ll make it with pancetta for a Chinese-Italian fusion.

Ingredients:

6 oz shrimp (small shrimp or large cut small)
Salt & black pepper
2 tbsp. peanut or vegetable oil
2 tbsp. toasted sesame oil divided
½ chopped onion
¾ cup peas & carrots
1 large egg
2 cups cooked rice (cold)
1 tbsp. each soy sauce, toasted sesame oil, oyster sauce
3 tbsp. chopped green onion

Preheat a large fry pan or wok to medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon of sesame oil. Sauté the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes until they start to color. Remove with a slotted spoon and set aside.

Add the onion, peas and carrots and cook until the onion starts to turn translucent. Slide the onion, peas, and carrots to the side (if you pan isn’t big enough, temporally remove the vegetables) and pour the beaten egg onto the other side. Cook the egg, break it up mix it with the vegetables.

Add the rice and mix thoroughly with the egg and vegetables. Then add the shrimp. Pour in one tablespoon each of the soy sauce, toasted sesame oil, and oyster sauce. Stir and fry until everything is combined. Add chopped green onions and serve.

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Pasta

Marietta’s Tomato Sauce

July 15, 2021 robiulo Leave a comment

Marietta’s Tomato Sauce

A friend I used to work with and had lunch with almost every day invited me home to dinner with him. He said his wife, Marietta, was Italian like me and a great cook. When I arrived and was introduced to Marietta, we made the standard exchange that Italian-Americans often do – “So, where in Italy are your people from?” Since we were both of Italian descent, instead of the general “Naples,” I more specifically said Salerno and instead of “Sicily,” Marietta said Trapani. And so, the inevitable cooking rivalry began. She knew her husband’s friend was coming for dinner but didn’t know I was Italian-American. She made, among other things, what she called simply ‘tomato sauce.’ She knew I would silently compare it to my family’s ‘tomato sauce.’ Before we started eating, I mentioned that my mother’s sister married a Sicilian and learned recipes from her mother-in- law which she introduced to our family. I made it clear that I was familiar with Sicilian cuisine and appreciated it. We put a love of cooking and good food before the old regional rivalry and had a great dinner. Before I left, Marietta wrote down her sauce recipe for me. Keep in mind that you only need just 5 ingredients for a simple tomato sauce – olive oil, garlic, salt, pepper, and tomatoes. This one has a lot more than that! That’s a ton of flavor.

Marietta’s Tomato Sauce Ingredients:

1 pound of long pasta (ideally perciatelli or bucatini but spaghetti will work)
1/2 cup olive oil
Salt, black, and red pepper
1 medium onion, finely chopped
1/2 lb. chopped beef
1 – 6 oz. can tomato paste
1 cup dry red wine
1 – 28 oz. can of crushed tomatoes
1 sprig of basil
* Sachet – 10 black peppercorns, 1 dried chili, 2 bay leaves, 1 crushed garlic clove
1 – 8 oz. can peas

* Sachet – little cloth bags are available in supermarkets or Google, If you can’t find them, cut a white handkerchief into quarters, wrap the ingredients and tie it with a string.

Sauté the chopped onion in olive oil, salt, black and red pepper. Don’t brown it, just cook until it’s translucent. Add the chopped beef and brown it. Add the tomato paste, blend well, and cook about 8 minutes.

Start a pot of salted water and cook the pasta.

Add the red wine to the sauce and deglaze the pan. Add the can of San Marzano tomatoes, a sprig of fresh basil, the sachet, and simmer for 30 minutes.

At the end of 30 minutes add the 8 oz. can of drained peas to the sauce, simmer 5 minutes and serve. Serve the pasta with a sprinkle of basil chiffonade, and pass grated Parmigiana around the table.

Variations:

It you intend to add additional meat to the sauce (sausage, meatballs, braciole) brown it in a separate pan, deglaze the pan with some wine and add it all to the sauce for that last 30 minutes of cooking.
If you make Sicilian pizza try this sauce without the chopped beef. When the sauce is cool mix in ¾ cup of unseasoned breadcrumbs.

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Seafood

Lemon Grilled Sword Fish

July 9, 2021 robiulo Leave a comment

Lemon Grilled Sword Fish

This is perfect for an outdoor grill and it works just as well with a grill pan. A few simple ingredients for a marinade and it’s done.

Ingredients:

1 swordfish steak, about 1 lb. and 1 inch thick
Salt and black pepper
3 tbsp. olive oil
2 tsp. Worcestershire sauce
1 tbsp. red-wine vinegar
A few sprigs of rosemary
Red pepper to taste
1 tsp. finely chopped garlic
2 tsp. ground coriander
2 tsp. grated lemon rind
1 whole lemon

Season the fish on both sides with salt and black pepper. In a bowl, add the oil, Worcestershire sauce, vinegar, rosemary, red pepper, garlic, coriander, and lemon rind. Mix well and pour it into a zip lock bag with the fish. Let it stand for 20 minutes.

Heat your charcoal/gas grill or grill pan. Cut the lemon half and place it face down on the grill. Cook the fish 3-4 minutes on each side. Remove to a platter, squeeze the lemon over it and serve.

This recipe was adapted from Pierre Franey’s in the New York Times.

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Poultry

Dutch Oven Roast Chicken

July 1, 2021 robiulo Leave a comment

Dutch Oven Roast Chicken

It’s July and hot in New York but I was dying for roast chicken. We turned on the oven, cranked up the AC and got started. We have an old cast iron Dutch oven. It’s ugly but it works perfectly. You might be temped to cook this recipe at higher temperatures and for a shorter time, but don’t. Slow cooking leaves the chicken juicy, and the vegetables stew at a leisurely pace in olive oil and chicken fat. It’s worth the wait. The leftovers are great for chicken sandwiches.

Ingredients:

1 whole chicken (3 1/2 – 4 lbs.)
1 medium onion
6 tbsp. olive oil divided
2 tsp. salt
2 tsp black pepper
2 tsp. paprika
2 tsp. thyme
6 medium carrots
1 stalk celery
2 potatoes

Pre-heat the oven to 275^o.

Rub the chicken with 2 tablespoons of olive oil and coat it with a mixture of the salt, pepper, paprika and thyme inside and out. Stuff the cavity with half of the onion and tie the legs.

Cut the carrots, celery, potatoes, and the remaining ½ onion into approximately one-to-two-inch pieces, toss with salt, and pepper, and the remaining olive oil. Put them in the Dutch oven.

Place the chicken on top of the vegetables, Cover and cook for 1 hour. Uncover, raise the temperature to 375^o, baste, and cook for an additional 50 minutes. If the vegetables seem too dry add a half cup of liquid (water, white wine, or chicken stock).

Let it rest for 10 minutes, carve, and serve.

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Drinks

Egg Cream

June 25, 2021 robiulo Leave a comment

Egg Cream

The Egg Cream started as a New York thing about a hundred years ago. Lately it’s become more widely known but in case you’re not familiar with it, it’s a New York candy store fountain drink that doesn’t contain eggs or cream. It’s made with some milk, chocolate syrup (or sometimes vanilla), and topped off with seltzer to give it a frothy head There are lots of theories of why its called an Egg Cream and I’ll leave you to Google that.

Egg Cream aficionados say the only correct way to make one is with Fox’s U-Bet Chocolate Syrup and seltzer from either a soda fountain or a seltzer syphon. I’m not so strict. If you can’t get U-Bet, Bosco is a good substitute.

Bottled seltzer is fine and better than club soda which contains some salty minerals.

The ingredients are simple:

2 oz. whole milk
1 1/2 oz. chocolate syrup
Seltzer

Start with the milk, add the syrup and stir, then fizz it with the seltzer. If you want a white head instead of brown, just change the order – milk, seltzer then add the syrup and stir.

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Drinks

Daiquiri

June 17, 2021 robiulo Leave a comment

Alec Guinness in ‘Our Man in Havana’ at his local bar where he drank quite a few Daiquiris.

Daiquiri

The Daiquiri was invented in Cuba during the Spanish-American War. Instead of calling it something bland like a ‘rum sour’ it was named after a local beach, the Daiquiri.

The Classic Daiquiri

The original and simplest –

Ingredients:

2 ounces light rum
1 ounce lime juice, freshly squeezed
3/4 ounce simple syrup*
Garnish: lime

* 1 cup of sugar & 1 cup of water – heat until the sugar dissolves and the syrup is clear.

Add the rum, lime juice and syrup to a shaker with ice. This is a classic so serve it in a classic Nick and Nora cocktail glass. Garnish with a wedge of lime. This can easily become a frozen daiquiri by making it in a blender that will slush the ice.

Hemingway Daiquiri aka Papa Doble

Invented by Ernest Hemmingway when he lived in Havana –

Ingredients:

2 ounces light rum
1/2 ounce maraschino liqueur
3/4 ounce fresh lime juice
3/4 ounce fresh grapefruit juice
Garnish: lime

Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass and garnish with lime.

Frozen Strawberry Daiquiri

You don’t need a slush machine for this one –

Ingredients:

2 oz dark rum
¾ oz Key Lime juice
1 oz simple syrup
A few strawberries
6 ice cubes

Add the rum, lime juice, syrup, strawberries, and ice to a blender. Mix until you get a slushy consistency. Pour into a coupe and garnish with a sprig of mint.

Banana Daiquiri

A subtle hint of banana –

Ingredients:

2 ounces dark rum
3/4 ounce banana liqueur
1 ounce fresh lime juice
1/4 ounce simple syrup
Garnish: banana slice

Add the rum, banana liqueur, lime juice and syrup into a shaker with ice. No bananas here except for the liqueur and garnish. Shake and strain into a chilled cocktail glass and garnish with a banana slice. You can easily make this a frozen banana daiquiri by making it in a blender with the addition of about a ¼ of a sliced banana.

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Miscellaneous

SalvaDor Dali’s Cookbook

June 10, 2021 robiulo Leave a comment

Salvador Dali’s Cookbook ‘Les Diners De Gala’

A surrealist cookbook with interesting recipes and beautiful illustrations.

It comes with this disclaimer – “If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”

Here are a few of the recipes in case you’d care to try them.

Some cooking terms defined in Le Diners de Gala:

Deglaze – To pour a liquid in the cooking pan and profit from its boiling to recover and incorporate with the sauce the browned bits from the bottom.
Lute – to seal the cover of a cooker with flour dissolved in a small amount of water.
Salpicon – Composed of different sorts of aliments, diced, such as truffles, quenelles, mushrooms.

The illustrations are amazing even if you don’t intend to make any of the recipes.

If you’d like more information on Dali’s cookbook and perhaps even get a copy, go to

https://kristinaiulo.com/products/salvador-dali-les-diners-de-gala-first-edition-english-1973-surrealist-cookbook?_pos=3&_sid=89406b4c3&_ss=r

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Seafood, Vegetarian

Shrimp with Chard and Ginger

June 3, 2021 robiulo Leave a comment

Shrimp with Chard and Ginger

Here’s another one adapted from Melissa Clark (my favorite chef) in the New York Times.

Ingredients:

1 lb. large shrimp
½ tsp. kosher salt for seasoning shrimp
1 bunch chard, washed (about ½ lb.)
Olive oil for frying
3 minced garlic cloves
1 thinly sliced hot chili (optional)
1 medium shallot chopped
1 tsp. grated fresh ginger root
2 tsps. Brown sugar
1 tsp. black pepper
2 tsps. white wine or sherry vinegar

Blot the shrimp dry and season with salt. Cut the stems off of the chard up to where the leaves begin. Roll a hand full of chard leaves like a cigar and cut it into ¼ inch strips.

Add some olive oil to a large skillet and on medium hear lightly brown the shrimp on each side. Remove the shrimp to a dish, add some more oil and add the garlic, chili (if you’re using), shallot and ginger. Sauté for about 3 minutes and then add the sugar and season with salt and black pepper.

Put the greens in the skillet with ¼ cup of water. Mix to coat them with the liquid in the pan. Cover and steam for a few minutes so the greens wilt. Return the shrimp to heat them, drizzle with the vinegar and serve.

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Chicken and Corn Stir-Fry

Ingredients:

Combine the oyster sauce, vinegar, sesame oil and 2 tablespoons of water together in a small bowl and set aside.

Pasta with Mushroom Sauce

Pasta with mushroom sauce is an easy recipe for a rich tasting sauce.

Ingredients:

Put the chicken stock and dried mushrooms in a small pot and bring it to a boil. Remove it from the stove and set it aside.

Heat the oil in a large pan and add the onion. Sauté until translucent. Add the sausage meat and brown it.

Remove the mushrooms and save the liquid. Chop the mushrooms and add them to the pan with the onions and sausage meat.

While the sauce simmers cook the pasta until almost done. Drain it and add it to the sauce to finish cooking. Sprinkle with parsley and place the pasta in a serving dish. Serve with grated Parmigiana cheese.

Shrimp Fried Rice

Ingredients:

Preheat a large fry pan or wok to medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon of sesame oil. Sauté the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes until they start to color. Remove with a slotted spoon and set aside.

Add the onion, peas and carrots and cook until the onion starts to turn translucent. Slide the onion, peas, and carrots to the side (if you pan isn’t big enough, temporally remove the vegetables) and pour the beaten egg onto the other side. Cook the egg, break it up mix it with the vegetables.

Add the rice and mix thoroughly with the egg and vegetables. Then add the shrimp. Pour in one tablespoon each of the soy sauce, toasted sesame oil, and oyster sauce. Stir and fry until everything is combined. Add chopped green onions and serve.

Marietta’s Tomato Sauce

Marietta’s Tomato Sauce Ingredients:

Sauté the chopped onion in olive oil, salt, black and red pepper. Don’t brown it, just cook until it’s translucent. Add the chopped beef and brown it. Add the tomato paste, blend well, and cook about 8 minutes.

Start a pot of salted water and cook the pasta.

Add the red wine to the sauce and deglaze the pan. Add the can of San Marzano tomatoes, a sprig of fresh basil, the sachet, and simmer for 30 minutes.

At the end of 30 minutes add the 8 oz. can of drained peas to the sauce, simmer 5 minutes and serve. Serve the pasta with a sprinkle of basil chiffonade, and pass grated Parmigiana around the table.

Variations:

It you intend to add additional meat to the sauce (sausage, meatballs, braciole) brown it in a separate pan, deglaze the pan with some wine and add it all to the sauce for that last 30 minutes of cooking.

If you make Sicilian pizza try this sauce without the chopped beef. When the sauce is cool mix in ¾ cup of unseasoned breadcrumbs.

Lemon Grilled Sword Fish

Ingredients:

Season the fish on both sides with salt and black pepper. In a bowl, add the oil, Worcestershire sauce, vinegar, rosemary, red pepper, garlic, coriander, and lemon rind. Mix well and pour it into a zip lock bag with the fish. Let it stand for 20 minutes.

Heat your charcoal/gas grill or grill pan. Cut the lemon half and place it face down on the grill. Cook the fish 3-4 minutes on each side. Remove to a platter, squeeze the lemon over it and serve.

Dutch Oven Roast Chicken

Ingredients:

Pre-heat the oven to 275o.

Rub the chicken with 2 tablespoons of olive oil and coat it with a mixture of the salt, pepper, paprika and thyme inside and out. Stuff the cavity with half of the onion and tie the legs.

Cut the carrots, celery, potatoes, and the remaining ½ onion into approximately one-to-two-inch pieces, toss with salt, and pepper, and the remaining olive oil. Put them in the Dutch oven.

Place the chicken on top of the vegetables, Cover and cook for 1 hour. Uncover, raise the temperature to 375o, baste, and cook for an additional 50 minutes. If the vegetables seem too dry add a half cup of liquid (water, white wine, or chicken stock).

Let it rest for 10 minutes, carve, and serve.

Egg Cream

Egg Cream aficionados say the only correct way to make one is with Fox’s U-Bet Chocolate Syrup and seltzer from either a soda fountain or a seltzer syphon. I’m not so strict. If you can’t get U-Bet, Bosco is a good substitute.

Bottled seltzer is fine and better than club soda which contains some salty minerals.

The ingredients are simple:

Start with the milk, add the syrup and stir, then fizz it with the seltzer. If you want a white head instead of brown, just change the order – milk, seltzer then add the syrup and stir.

Alec Guinness in ‘Our Man in Havana’ at his local bar where he drank quite a few Daiquiris.

Daiquiri

The Classic Daiquiri

The original and simplest –

Ingredients:

Add the rum, lime juice and syrup to a shaker with ice. This is a classic so serve it in a classic Nick and Nora cocktail glass. Garnish with a wedge of lime. This can easily become a frozen daiquiri by making it in a blender that will slush the ice.

Hemingway Daiquiri aka Papa Doble

Invented by Ernest Hemmingway when he lived in Havana –

Ingredients:

Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass and garnish with lime.

Frozen Strawberry Daiquiri

You don’t need a slush machine for this one –

Ingredients:

Add the rum, lime juice, syrup, strawberries, and ice to a blender. Mix until you get a slushy consistency. Pour into a coupe and garnish with a sprig of mint.

Banana Daiquiri

A subtle hint of banana –

Ingredients:

Salvador Dali’s Cookbook ‘Les Diners De Gala’

A surrealist cookbook with interesting recipes and beautiful illustrations.

It comes with this disclaimer – “If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”

Here are a few of the recipes in case you’d care to try them.

Some cooking terms defined in Le Diners de Gala:

The illustrations are amazing even if you don’t intend to make any of the recipes.

If you’d like more information on Dali’s cookbook and perhaps even get a copy, go to

Shrimp with Chard and Ginger

Here’s another one adapted from Melissa Clark (my favorite chef) in the New York Times.

Ingredients:

Blot the shrimp dry and season with salt. Cut the stems off of the chard up to where the leaves begin. Roll a hand full of chard leaves like a cigar and cut it into ¼ inch strips.

Add some olive oil to a large skillet and on medium hear lightly brown the shrimp on each side. Remove the shrimp to a dish, add some more oil and add the garlic, chili (if you’re using), shallot and ginger. Sauté for about 3 minutes and then add the sugar and season with salt and black pepper.

Put the greens in the skillet with ¼ cup of water. Mix to coat them with the liquid in the pan. Cover and steam for a few minutes so the greens wilt. Return the shrimp to heat them, drizzle with the vinegar and serve.

Reveries and Recipes

Pre-heat the oven to 275^o.

Place the chicken on top of the vegetables, Cover and cook for 1 hour. Uncover, raise the temperature to 375^o, baste, and cook for an additional 50 minutes. If the vegetables seem too dry add a half cup of liquid (water, white wine, or chicken stock).