Parsley Sauce

Parsley Sauce

• 3 tablespoons finely chopped flat-leaf parsley
• 4 teaspoons capers
• 1 tablespoon finely minced scallion
• 1 teaspoon finely minced garlic
• ⅓ cup extra-virgin olive oil
• 2 pounds salmon fillets, cut in 6 portions
• Salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice
• Nutritional Information

PREPARATION

1. Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
2. Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
3. Season the salmon to taste with salt and pepper.
4. Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Grain Bowls, Salads

Grain Bowls, Salads
from Eating Well, May/June 2017

Dressings
1/3 Cup Olive Oil
citrus juice or vinegar (lemon, lime, orange)
2 tsp minced shallots
3/4 tsp salt
1/2 tsp pepper
Whisk in a large bowl

Grains
3 cups cooked
barley, bulgur, whole wheat couscous, farro, freekeh, kamut, millet quinoa, whole grain or wild rice, wheat berries

Produce
3 cups total
apples, berries, grapes, mangoes, melon, pears
artichoke, broccoli, cabbage, carrots, celery, corn, cucumbers, greens, peas, radishes, squash, zucchini, tomatoes

Protein
2 cups
beans, chicken, edamame, pork, scallops, shrimp, steak, tofu

Final Flourish
1/4 cup
Dried fruit: apricots, cranberries, dates, raisins
Herbs: basil, cilantro, dill, parsley
Nuts and Seeds: peanuts, pine nuts, pumpkin seeds, sunflower seeds, walnuts
Cheese: blue cheese, cheddar, feta, parmesan

Delmarva Chicken Like You Get on the Roadsides

DELMARVA BARBECUED CHICKEN

1 tsp. salt 1 tsp. pepper 2 tsp. poultry seasoning 1 c. cider vinegar 1/2 c. veg. oil 1 egg, well beaten 2 chickens, each split in half Combine salt, pepper and poultry seasoning in a small bowl. Add vinegar, oil, and egg; mix well.When coals are ready, put chicken on the grill and baste with sauce. Keep mixing sauce as chicken cooks, because sauce tends to separate. Cook chicken slowly over medium coals 1 1/2 to 2 1/2 hours, or until juices run clear. Cooking time will depend on size of chicken. Baste chicken frequently with sauce, and turn chicken frequently. Four generous servings. NOTE: To serve 8, cut each half in two with poultry shears or a sharp knife. "This is good!"

Easter Bread and Rice Pie

I really liked the way these worked out, but remember to leave a larger area in the center of the ring so the egg fits in. Add glaze and plenty of sprinkles for color! 

Recipes from my mom's Cookbook for the holiday of Easter!

Italian Easter Bread from the Brown Eyed Baker

I made this recipe on March 25, 2017 - took me most of the day but this is DELICIOUS especially warm with butter. 
Notes for next time:
Use two oranges/zest/grated or even lemons and add the juice too. Add more anise- 1 teaspoon at least. I used butter in the mix, not margarine.  I used the Kitchenade with the dough hook.  Make a two batches and created 6 smaller loaves from each/total 12 loaves. Roll the dough into a long snake and then turn it into a ring. In order to fit an egg after is it cooked, leave plenty of space in the center of the circle. 
Plan ahead to get heavy paper plates and heavy ziplock to give away the bread.  Loved the glaze - William said it really made the bread!

For the Bread Dough:

8 cups all-purpose flour

1½ cups whole milk

½ cup granulated sugar

2 oranges, zested & juiced

4½ teaspoons (2 envelopes) active dry yeast

1 cup margarine, melted   NO USE BUTTER unsalted

8 eggs

1 teaspoon salt

½ teaspoon anise oil NO ADD MORE! 

For the Glaze:

2 cups powdered sugar

¼ cup whole milk

Sprinkles, if desired  YES - Lots! 

DIRECTIONS:

1. Place the flour in a large mixing bowl; set aside.

2. Heat the milk in a small saucepan over low heat, stirring occasionally, until it is warm to the touch, but not hot. If you have an instant-read thermometer, the temperature of the milk should be between 110 and 115 degrees F.

3. While the heat is warming, place the sugar in a small bowl and add the orange zest. With your fingertips, rub the zest into the sugar until it is completely incorporated and the sugar is moistened.

4. Once the milk reaches the correct temperature, stir in the sugar and zest mixture, stirring to dissolve the sugar. Add the yeast, stir, and let sit for 10 minutes.

5. Add the milk and yeast mixture to the flour (using a mixmaster and a dough hook) and begin to mix it into a dough (it will be shaggy at this point).

6. Next, add the melted margarine and continue to mix. Now, add the orange juice to the dough and mix to combine.

7. In a small bowl, use a fork to lightly beat together the eggs, salt, and anise oil. Add to the dough and continue mixing.

8. At this point, you may need to add more flour to the dough, depending on how much juice you get out of your oranges. I added quite a bit more to get the dough to come together. Once you have a sticky ball of dough formed, turn it out onto a floured surface and knead for about 5 minutes, or until the dough is soft and elastic. It will remain slightly tacky.

9. Place the dough in an oiled bowl, turning to coat, and cover the bowl loosely with plastic wrap. Place in a draft-free area and allow to rise until doubled in volume, about 1 hour. Meanwhile, line two baking sheets with parchment paper and set aside.

10. Turn the dough out onto a clean surface and divide in two. Divide each half into two (you will have four pieces of dough). We will work with one pair, and then the other. Roll two pieces of dough into 24-inch long ropes. Loosely twist the ropes together. Transfer the braided rope to one of the prepared baking sheets and bring the ends together to form a ring, twisting and pinching the ends together to seal. Repeat with the remaining two pieces of dough so that you have two circular, braided loaves. Brush the tops of each with melted butter, loosely cover with plastic wrap, and let rise until nearly doubled in size, about 45 minutes to 1 hour.

11. While the dough is rising, preheat the oven to 350 degrees F. (I used the convection oven and converted the temperature down with GREAT REULTS!)  Bake one at a time (unless you have the oven capacity to correctly bake both at the same time) until golden brown on top, 30 to 40 minutes. Remove from the oven and transfer to a cooling rack to cool completely.

12. Once the breads are cooled to room temperature, you can glaze them (if you desire). Whisk together the powdered sugar and the milk, adding more if necessary to reach the desired consistency. Use a pastry brush to brush the glaze onto the top and sides of the bread, and decorate with sprinkles. The bread is best served at room temperature. If you have leftovers, wrap well in plastic wrap and store at room temperature for up to 3 days.

Good Source!

Cooking with Nonna

Pizzelles

Pizzelle and Perfection
An everlasting odyssey
YouTube Video

	Classic	Doris Dianna	Nadine
Eggs	6	7
Sugar in cups	1.5	1.5
Butter pounds	1.0	1/2
Flour in cups	3 ¼	2 1/2
Salt teaspoon	½
Vanilla teaspoons	2
Anise teaspoon
Baking Powder teaspoons	4	3
Yield	100 pizzelles
Hints	Cool on a rack

Cranberry Chocolate Chip Biscotti

Cranberry Chocolate Chip Biscotti

Ingredients

2 3/4 cups all-purpose flour

1 cup sugar

1/2 cup dried cranberries

1/3 cup semisweet chocolate chips

2 teaspoons baking powder

1/8 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

3 large eggs

Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Brussels with Pancetta NYT

INGREDIENTS

• 1 ½ cups fresh bread crumbs

• 2 teaspoons thyme leaves

• 6 tablespoons extra virgin olive oil

• 4 tablespoons unsalted butter

• 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)

•  Salt and pepper

• 6 ounces pancetta in small dice (1 1/2 cups)

• 3 tablespoons minced shallots

• 1 tablespoon minced garlic

• ½ cup balsamic vinegar

• ½ cup veal stock or rich chicken broth, more if needed

• 2 tablespoons chopped parsley

 Nutritional InformationPREPARATION

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

1. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

1. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.