Osso Bucco (Braised Italian Veal Shanks)

Ingredients:
3 lbs Veal shanks

3 Tbsp olive oil
2 Tbsp butter
1 red onion, coarsely chopped
1 green or red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 lg stalk celery, coarsely chopped
5 clove garlic, thinly sliced
1/3 c dry sherry)
1/3 c brandy
1 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 sprig rosemary
1 Tbsp thyme
1 bay leaf
2 c chicken broth
Salt and pepper to taste
chopped parsley and lemon juice to sprinkle over servings

Prep:
In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is done, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices.

Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Add rosemary, thyme and bay leaves to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken stock. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less.
Sprinkle individual servings with parsley and lemon juice

Serve with pasta, mashed potatoes or risotto (rice)
I like it served right over a bed of mashed potatoes

Pasta Piselli (Pasta and Peas)

Simple and Delicious, This dish can be complete in the time it takes to cook the pasta.

1 LB Ditali Pasta (Chili Mac Pasta)
You can use shells or bowties or mini penne
1 Lb Bag Frozen peas
1/4 cup Olive Oil
2 Cloves Garlic, Chopped
Fresh Ground Pepper to taste
Grated Romano or Parmesan

Time the next three steps so they are all done at the same time
-Cook Pasta in pot according to to directions on box in salted water.
-Cook Peas in sauce pan according to directions on bag
-In a skillet lightly brown garlic in olive oil

Drain Pasta, and return pasta to cooking pot
Add peas, (water and all) to pot with pasta
Add Garlic and Oil and Black Pepper. Toss well
Pour entire contents of pot into a Serving bowl

Serve on plates using a solid serving spoon. Make sure each plate gets some of the liquid

Sprinkle with Parmesan
Best served with hearty Italian bread
(encourage your guests to dip the bread into the liquid)

Pork Fried Wonton

1 pkg, 48ct wonton skins
2 C Oil for cooking wontons
Mix in a small mixing bowl
1Lb Ground Pork
1 Green onion finely chopped
1/2 cup plain bread crumbs
1 clove Garlic, minced.
season meat with white pepper, black pepper, sesame seed, and orange zest.
1 egg

Wrap
With a teaspoon, put enough meat mixture to make a 1/2 to 3/4 inch ball in center of a single skin
Fold according to directions on pkg. Set on plate.
repeat till all skins are used

Cook.
Heat oil in slillet to about 350f
place enough wontons in oil to fill pan. turn when golden brown and cook other side.
Drain on paper towel or brown paper bag.

Serve with soy sauce, sweet and sour sauce, hot mustard.
These can be frozen and kept in the freezer till ready to cook. Just freeze them on a pan not touching till frozen then keep them in a freezer bag till ready to use.
Even frozen they cook in less than 5 minutes.

Pizza Fritte (Fried Dough)

About 1 LB Prepared Pizza Dough, click link
 about 1/2 recipe
Pizza Dough Recipe
3 cups oil

Optional Toppings
Cinnamon Sugar, 1/2 cup sugar mixed with 2 tsp cinnamon
Powdered Sugar
Butter
Any Two
All Three
My favorite and our family tradition is Cinnamon Sugar

Heat Oil in skillet to about 325f to 350f

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 1/2 to 3/4 an inch thick
Fry dough in oil till light brown one one side, turn over and brown other side
Drain on paper towel or brown paper bag
Sprinkle on cinnamon sugar or powdered sugar or spread on some butter
Serve Warm
This dessert brings back the happiest of memories.
I love them, My children love them. You will too.

Pasta Carbonara

This recipe has changed since I posted it last year.
I have made it creamier and according to all who tried it, better.

Ingredients:
1 Lb Spaghetti or Fettuccine
2-3 Tbspns salt to cook pasta
1/2 Lb Bacon, cut into 1/2 inch pieces
2 cloves Garlic, chopped
2 Lg Eggs, beaten
1/4 C Heavy Cream
1/2 tsp Freshly Ground Pepper
1/2 C Grated Parmesan


Prepare
Cook pasta in salted water
5 minutes before pasta is done cook bacon pieces in skillet till cooked but not crispy
Add garlic to bacon after fat begins to render

In your serving bowl beat eggs with pepper and cream

Drain pasta and immediately pour into serving bowl and toss well. The hot pasta will cook the eggs on contact,
Add bacon, fat and all to pasta.
Add Parmesan and toss well.

Serve

Quick and Easy Escarole and Beans

Ingredients:

2-3 Tbsp. Olive oil
3 – 4 Cloves garlic, thinly sliced
1/2 tsp. crushed red pepper flakes
1 Head escarole, approximately 1 Lb., washed and chopped into bite-sized pieces
2 14 oz. cans cannellini, drained and rinsed

1 C Chicken Stock
Salt & freshly ground black pepper
Freshly grated Parmesan

Cook:
Heat a pot over medium-high heat

Cover the bottom of a soup pot with olive oil

Add garlic and sauté till lightly browned.

Add the escarole and stir to coat with the oil.

Toss in red pepper flakes and sauté, stirring occasionally, until the escarole begins to wilt.

Stir in the beans. Lower the heat, add up to a cup of chicken Stock (more if you prefer it soupier)

Season with salt and pepper, and simmer for five to ten minutes.

Serve with a crusty Italian Bread

Tiramisu

Ingredients:
3 Lg Eggs
1 C Espresso (brewed)
1/2 C Sugar
2 Tbsp Cognac or Brandy
8 oz. Mascarpone (Italian Cream Cheese)
1/8 C Cocoa
20 Ladyfingers, toasted

Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes.
Add Mascarpone and beat 3-5 minutes until smooth.
(I have found that this step is best when mixed in a non metallic bowl)

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.

Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer.
Dust top with Cocoa
Refrigerate for at least two hours.
A true key to success in serving Tiramisu is to serve it very very cold. But don't let it freeze.

Makes six servings.
(Do not use a metal mixing bowl for the Mascarpone Mixture. The cognac will not blend with the other ingredients in a metal bowl)

Artichoke and Cranberry Risotto with Bacon

Ingredients:
1/4 C Olive Oil
2 Cloves Garlic, sliced thin
3 Tbsp Onion, chopped
1/2 C Artichoke hearts, coarsely chopped
1/2 C Craisins (dried cranberries)
1 1/2 C Arborio Rice
1/4 C Dry cocktail sherry or cooking sherry
6 C Chicken Stock, hot
1/4 Lb Cooked bacon chopped
1/2 C Grated Parmesan
2 Tbsp Heavy Cream (optional)
1/4 C Chopped Basil
Fresh ground black pepper to taste

Prepare
In a non stick frying pan or cast iron skillet
Heat garlic and onion in oil over medium heat till onion is tender
Add artichoke hearts and Craisins and cook about 2 minutes
Add rice and toss until rice is coated with oil and heat until warm but not cooked. Stir frequently so rice does not stick
Add Sherry and cook over med heat about 2 minutes stirring frequently
Ladle in stock till rice is just covered stirring frequently.
As rice absorbs liquid, ladle in stock keeping rice barely covered with stock.
Continue adding stock one ladle at a time till rice is tender to your satisfaction.
Stir in bacon
Stir in Parmesan till mixture is creamy
If more creaminess is desired add a couple Tbsp of heavy cream and stir till warm.
remove from heat and stir in basil and black pepper.
Serve
makes 6 to 8 servings.

Chocolate Eclair Cake

INGREDIENTS
1 (16 oz) box Graham crackers
2 (3.5 oz) pkg Instant vanilla pudding mix
4 cups milk
1 (16 oz) tub whipped topping, thawed
1 Can chocolate frosting (dark if available)

DIRECTIONS:
Line the bottom of a 9x13 inch baking pan with graham crackers.
In a large bowl, combine the milk and vanilla pudding according to directions on box.
Fold in the whipped topping.
Spread a layer of the pudding mixture over the graham crackers.
Alternate the graham cracker and pudding layers up to the top of the pan.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.

Mango Avacado Salsa

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl
Serve at room temp or chilled

Store in refrigerator up to 3 days, but use this up.
The avacados will tend to darken, the lemon juice will slow this process but use it within a few days.
Great with grilled fowl or fish. I served it with tostada shells and a bacon and cheese omlette.

Pork Braciole

Ingredients
2 Lbs Boneless pork loin, cut into 1/4 inch slices
1/4 Lb Thin sliced Prociutto
2 Hard boiled eggs, chopped
2 Cloves garlic, finely minced
6 Basil leaves chopped coarsely (if using dried basil use about 1 Tbsp.
1/2 C seasoned bread crumbs
1/2 C Shredded Parmesan or Asiago
Salt and freshly ground pepper to taste

Prepare Pork
Trim off all fat and pound with meat mallet between two sheets of waxed paper till doubled in size.
About an 1/8 inch thick rectangle.

Prepare Stuffing:
Mix remaining ingredients Except Prociutto in small bowl.

Stuff Bracciole
One by one lay out each slice of pork.
Lay a slice of Prociutto lengthwise on pork slice.
Spread a thin layer of stuffing down loin leaving about 1/4 inch space at edges.
roll braciole up tightly and secure with a toothpick on each end or kitchen string.
Repeat till all pork is used

Cook Bracciole
You have trimmed all the fat. No need to par cook. Just drop braciole in your red gravy or sauce and simmer for about one hour.
They will be tender as butter.

Smother in red gravy, sprinkle with cheese and Serve with the pasta of your choice.
Serves 4 to 6

Alfredo Sauce

Alfredo Sauce tho commonly used for pasta can be used in many dishes.
Some use it for seafood or for chicken.
Others use it on vegetables, the possibilities are endless.

Ingredients
1 Stick Unsalted Butter
1/4 cup Heavy Cream
1/2 cup Parmesan Grated or shredded.

Prepare
In a small to medium skillet melt butter over medium low heat.
Stir in cream with whisk and continue to cook will cream begins to scald
Add cheese and whisk continuously till smooth and desired thickness.
Remove from heat and serve.

Crab and Cheese Gnudi

Gnudi means naked in Italian.
They're kind of like a ravioli without the wrapper.

Ingredients
1 Lb Ricotta
6 oz. Crabmeat (white lump preferred)
1 cup grated Parmesan
2 eggs plus 1 yolk
2 Tbsp parsley flakes
salt pepper and garlic powder to taste
2 cups All purpose flour

Prepare
Combine all ingredients except flour in a mixing bowl.
Mix well with a wire whisk till light and fluffy.
Fold in one cup of flour till combined with crab cheese mixture adding more flour by the tablespoon if needed till mixture is not too sticky to handle.
With floured hands, roll mixture into 1 inch diameter balls.
Coat balls in flour and place in a bowl or pan careful not to let them touch eachother.
Finish by sprinkling more flour over balls.
Place in refrigerator till ready to cook.

Cook
Carefully place balls into salted boiling water. They will not take long so be careful not to overcook as they may become chewy.
Let balls cook till they float to the surface and give them an additional 20 to 30 seconds.
Remove with slotted spoon to serving dish.

Serve with Alfredo Sauce or even with Melted butter with Basil or Sage leaves.

Vodka Sauce

Ingredients
2 Large Cans Tomatoes
2 Tbsn Olive Oil
1 Clove Garlic, Chopped
1 Small Onion, Diced
2 - 4 Basil Leaves
Salt and Pepper
1/4 Cup Vodka
1/2 Cup Heavy Cream (room temp)
1/2 Cup Grated Parmesan

Cook
In a large skillet heat oil
Add Garlic Stir a few times for 15 seconds
Add Onion till tender
Add Tomatoes and Basil
Heat to boil and continue boiling for 5 minutes
Simmer for 10 more minutes
Put sauce in blender and blend till smooth
Return Sauce to skillet bring to second boil
Add Vodka
Stir till Sauce boils again and cook for another 5-6 minutes stirring occasionally
Lower heat to simmer
Stir in Cream and heat over low heat till sauce is heated through
Stir in Parmesan till melted and remove from heat.
Salt and Pepper to taste

Serve
Serve over pasta

Home Made Cavatelli

Ingredients
1 Lb Ricotta, drain well
1 Egg
1/8 tsp Salt
4 Cup Sifted Flour


Mix Dough
Beat ricoota, egg and salt till very fluffy
Add sifted flour gradually till not sticky.
You may need more or less flour to make a firm workable dough you can roll out into a nice smooth rope.
Cover on work surface with upside down bowl to keep moist.

Rolling the dough
Cut a small piece of dough (about the size of an egg)
With the palm of your hands roll dough into a long uniform rope about 1/2 inch diameter.
cut into small pieces about 1 1/2 - 2 inches long
Shaping the cavatelli
On a well floured suface place two to three fingers on dough pieces and drag until it curls up.
Repeat with all till dough is used up.

Cook
Cook the same as you would pasta or freeze on floured cookie sheet for later use.

Serve with any sauce you like or in soup.
My favorite is Cavatelli with Vodka Sauce

Perfect White Rice

2 cups White Rice
3 cups Water
1/2 tsp Salt
1 tblsp Olive Oil

Place all ingredients in medium saucepan
Bring to boil
Reduce heat to low and cover tightly
Simmer for 18 minutes.
Remove from heat and let stand for 5 minutes.
(Do not remove lid during simmer time as steam cooks rice)
Fluff with fork, serve
For more rice just double ingredients.