Bread and Soup for Family and Friends...

If you have never served just bread and soup for dinner, then your family and friends are missing out on the simplest and most deliciously satisfying meal ever; and, you don't need a recipe either.

You will need: one whole chicken, one leek, dried herbs and of course, a fresh baked round of bread. Yes, its just that simple.

To begin, fill a large pot with water (8+ cups), add 1 tbs of salt and boil on the stove top. As soon as the water begins to roll, drop in the whole chicken (innards removed) and the washed/trimmed leek.

Sprinkle in a generous amount of dried herbs and let this simmer for close to 90 minutes; until the whole chicken floats and the meat is white and tender.

Cook your favorite pasta or even rice on the side. When you have determined the chicken to be fully cooked, remove the entire chicken (any pieces as it may break apart) and place onto a serving plate along with the leek.

Drain the pasta/rice,and ladle to individual bowls. Pour the soup broth over the top and serve. Why keep the pasta/rice separate - out of the pot? Because though you will serve chicken noodle soup tonight, you also have a good stock for the rest of the week.

Invite family and friends to the table... put out the soup, bread and butter and enjoy!




*Hoping that your family knows the good taste of soup with bread and butter...

The Italian Diet ~ Probably, the Healthiest in the World...

Yes, Italy is the second healthiest country in the world. Why? Italians are healthy because of what they eat. Yes, they love pasta and homemade with quality flour makes for good carbs. However, one can definitely stress the olive oil, hard cheeses, fruits and nuts in season, fresh herbs, tomatoes and sunshine that are working miracles in the Italian diet.

Meat is not eaten in Italy in the same portions as one will find in the U.S. and the amount of fat in the meat they prefer is also a lot less. On the coast, they do eat more fish/seafood; whereas, in/upland a bit more rustic breads, cured ham and olives; overall, Italians celebrate life and that is the key!

And, let's not forget the wine, when consumed in moderation, it makes the heart glad.

"Wine that gladdens human hearts, oil to make their faces shine, and bread that sustains their hearts" ~ Psalm 104:15.









Sources ~  [http://www.italiantribune.com/italy-second-healthiest-country-in-the-world/].
[http://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/red-wine/ART-20048281]

Eggplant Parmesan ~ Could it be so 'skillet' easy...?

Delicious is just an Italian bistro away...

Eggplant parmesan doesn't have to be difficult or done in the oven...you can do this dish on the stove in the skillet. One large eggplant is all you need along with some bread crumbs, tomato sauce and grated parmesan cheese.

Begin by soaking (washed and semi-peeled) sliced eggplant in a milk bath. Pat down both sides on a plate of seasoned bread crumbs (seasoned with dried herbs). Then gently pan fry in olive oil until browned on both sides. You will be surprised how quickly the eggplant soaks up the olive oil, so you may need to drizzle in some extra as you see it begin to disappear in the pan/skillet while the eggplant sizzles.

Once you have finished browning the long slices, remove from the skillet and set aside. Clean the skillet with a moistened paper towel and return to the stove top. Add your tomato sauce, from the jar is fine as long as its your favorite. Lay in your browned eggplant slices. Let them simmer for about 20-25 min on med heat. Then as a finale, generously top with shaved Parmesan cheese and simmer for another 15 min.

Prepare a bucatini pasta or salad as a side to this stove top lusciousness ...
















~Tutti a Tavola!

Veal Scaloppini with Tagliatelle...

Veal is the preferred meat for this dish but if you don't have or can't find veal at your grocery then just use boneless pork loin. You will need at least 1 lb of veal or pork loin. Prior to cooking, marinate the loin in olive oil and balsamic vinegar with a dash of garlic powder and pinch of sea salt. You will also need: capers, along with roasted red peppers and tagliatelle pasta.

To begin: cut the loin into thick medallion sizes and pound with a meat hammer. Coat each medallion with seasoned bread crumbs. Saute onion in olive oil until brown, push aside and lay in the pounded medallions. Brown on both sides, add half a small jar of capers and a hand full of diced roasted red peppers (from jar) along with some of the liquid from the jar.

Boil the tagliatelle pasta in salted water until tender.  Drain and ladle onto a low lipped serving plate, top with the scallopini and serve with grated Parmesan.

 ~ Tutti a Tavola!

Old time Meatloaf ~ A Brainy Delicious Meal...

When most people think of meatloaf they think dry ground beef in a football shape due to added oatmeal, crackers, bread crumbs, egg, milk, steak sauce, and or ketchup. Some try to beat the 'dried out' version by adding broccoli. But, meatloaf doesn't have to be like that; it shouldn't be.

You can use of course good ground sirloin but if you don't have then use ground pork or even turkey or a combination. I have made meatloaf from all three combined and one kind of meat alone. The secret to juicy tasty meatloaf is to Not put in oatmeal, crackers, egg, milk or too many bread crumbs.

The key to juicy tasty even delicate meatloaf is to use a small amount of bread crumbs, heavy cream and either Worcestershire sauce of a bit of beef stock along with fresh dried herbs, salt and garlic powder.

To begin, blend 1 pound of ground pork (today's choice of ground meat) with 1/4 cup of heavy cream and 1/2 cup of bread crumbs. Add to that dried herbs: sage, rosemary, mint and oregano. Sprinkle in salt and garlic powder. Mix by hand, then add 2 tbs of beef stock and mix again by hand.

Set the oven to 350, drizzle olive oil onto a glass baking dish and lay in the shaped meatloaf. Top with 1 tbs of the beef stock, a good sprinkle of additional herbs and bake for 15-20 min. About half way through, add a handful of dried plums, turn down the heat to 325 and bake for another 20 min.

Just before serving the meatloaf, prepare a creamy dill sauce to top. Melt one pat of butter in a small skillet along with some of the fat juices coming off the meatloaf dish (remove carefully to take a spoonful out of the glass dish). Pour in about 4 tbs of heavy cream and a few sprigs of fresh dill.

*For a side, blackened zucchini in olive oil with a squeeze of lemon juice, a pinch of salt and 1 tsp of clarified butter.

Thinkin about gettin your Irish on...?

Stew involves meat, potatoes and some vegetables. For this 'beefy' Irish stew, you will need to buy either beef stew meat or a pot roast. To being, in an enamel stove top pot, sear the meat on both sides in olive oil and a pinch of sea salt; when seared, set aside. Next, in the same pot, saute on med heat one whole onion and green pepper in olive oil.

Once, browned, return the seared beef stew meat or pot roast. Add 1/2 cup of beef stock, 2-3 tbs of Worcestershire sauce and as many baby carrots as you like... washed.  To that, a good shake of garlic powder and a very generous sprinkle of dried herbs: rosemary, mint, oregano and sage. Cover and slowly simmer for 60-90 min. on low heat depending on the amount of beef used/size of pot roast.

In the meantime, bake bread and boil a side of potatoes and a second side of green beans. When all has come to fruition, then you are ready for an Irish stew dinner ... a full stomach never thinks of a hungry one!

The love of God guides every good.
-Irish Proverb

Chicken Raclette with Asparagus....

Yes, chicken raclette's most important ingredient is cheese. Raclette is a kind of Swiss cheese that is most commonly used for melting. So, if you know the smell and taste of Swiss cheese, then you have an idea of Raclette. Can we then imagine this kind of cheese originated in Switzerland? Yes.

According to historic record kept in known monasteries at Obwalden and Nidwalden, we learn that William Tell had tasted Raclette as early as 1291. In those days, Raclette cheese was melted on an open fire and the soft melted mass gradually dropped off onto a plate.

For this dish you will need: chicken 'boneless/skinless' breasts (per person), onion, butter, pasta (using mushroom infused short linguine), raclette cheese, mushrooms, heavy cream and asparagus spears.

To begin, simply saute onion in olive oil, push aside and lay in the breasts adding a dollop of butter and extra drizzle of olive oil. Add the mushrooms after each side of the breast meat has browned. Sprinkle in dried herbs and cover and let cook for about 10 min on med. heat.

Next, add about 1/3 cup of raclette and 1/4 cup of heavy cream. Let this mixture simmer for 20-25 min on low heat while you prepare the pasta (boil in salted water until tender) and asparagus which is best sear and or blackened in olive oil and butter. 

~ Tutti a Tavola!




*Source ~`
http://www.cheesesfromswitzerland.com/cheese-assortment/raclette-suisse.html