Category Archives: Recipes

Italian Street Food

Photo Aug 04, 8 07 06 PM.jpg MORTADELLA SANDWICH

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi everyone, 

This post is dedicated to my grandmother. You all know by now how much I adored her and she would have turned 113 years old this month. So “Happy Birthday” in Heaven grandma. I will always miss you and love you. 

 I was recently sharing a memory of my grandmother with a friend. I have so many wonderful memories of her. Grandma is always on my mind but today I was telling a friend what a wonderful cook she was and how much fun we had when she would visit for the weekend.

When grandma visited, “everything” involved food.

On Friday nights she would make zeppoles and calzones for a snack.

The zeppoles are fried balls of dough covered in powdered sugar. I am sure you have seen them if you have ever been to an Italian Feast, (probably near the sausage and peppers). At the feast, the vendors put them in a paper bag with powdered sugar, shake them up and you are on your way with this greasy bag of goodness. Of course you always need extra powdered sugar.

IMG_4883.JPG ZEPPOLES.jpg for blog

The calzone are oven baked folded pizza dough that is filled with Italian ham, mozzarella, grated cheese and rich creamy ricotta. Absolutely delicious. There are other variations with tomatoes, anchovies and olives but grandma stuck to the original recipe from Naples, Italy.

1033249144001_4388224590001_video-still-for-video-4377529155001.jpg CALZONE 2.jpg- for BLOG

But on Saturday, I would ask my grandmother to make her mortadella sandwiches in focaccia bread for lunch.

Before we go any further, ALWAYS buy imported mortadella—enough said.

Mortadella is compared to bologna, but it really isn’t the same. I copied a definition from one of the Italian websites (italyinsf.com) to give you a clearer understanding.

“While bologna is made with pork scraps, or even chicken, turkey and beef, mortadella is only made from very finely minced high quality pork and cubes of fat “sprinkled” inside. Shelled pistachios and black pepper grains are then added to the mixture which is stuffed into a casing and cooked in brick ovens. In substance, mortadella is a giant sausage- up to 200 pounds!- slowly cooked and then sliced to serve”

Here is a photo of mortadella with the pistachios and black pepper.

564a034bd6306a1e4c30e373daa4d616.jpg mortadella.jpg III for BLOG

Mortadella-lavorazione-4.jpg - MORTADELLA PROCESS.jpg - for BLOG

 In Rome there is a famous sandwich called “Pizza co’ la mortazza”,  it is a classic Roman street food snack. Pizza bianca, a local flatbread, is cut open and filled with a few thin slices of mortadella, no mayo, just mortadella. The sandwich is best when the pizza is straight out of the oven and the mortadella melts into the steaming bread.

focacciamortadella1.jpg foccacia with mortadella.jpg FOR BLOG

My grandmother went one step further and made her own foccacia bread with rosemary and olives instead of pizza bianca, sliced and filled with a few slices of mortadella. 

As a rule, Italians do not over-stuff their sandwiches with cold cuts and cured meat. My grandmother would have been shocked if she could see the overflowing cold cut sandwiches that come out of deli’s today.

This mortadella sandwich was one of my favorites growing up, so today I am going to pay tribute to grandma and make my version of “Pizza co’ la mortazza”.

My grandmother is from Bari, in the Puglia region of Italy.  In the Barese version of focaccia there is always a mashed potato in the dough.

I didn’t have grandma’s recipe for her focaccia, so I had to look up various foccacia recipes until I found a Barese version on a great website, “Italian Food Forever”. 

The recipe below is for the basic Foccacia Barese. I did not use all the toppings in the recipe, I made the foccacia with the toppings my grandmother used, olives, rosemary and sea salt.

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Adapted from website Italian Food Forever by Deborah Mele

FOCACCIA BARESE {FOCACCIA FROM BARI}

fococciabarese5.jpg BARESE FOCCACIA II.jpg FOR BLOG

Ingredients:

FOR THE FOCACCIA:

  • 3 Cups All-purpose Flour
  • 1 Medium Potato, Peeled, Boiled & Mashed
  • 1 Tablespoon Rapid Rise Yeast
  • 1 Teaspoon Sea Salt
  • 3 Tablespoons Olive Oil
  • Luke Warm Water

TOPPING:

  • 1 Cup Halved Cherry Tomatoes
  • 1/3 Cup Pitted Olives (Optional)
  • 1 Teaspoon Dried Oregano
  • 3 Tablespoons Olive Oil
  • Coarse Sea Salt

Directions:

  1. In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a dough.
  2. Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
  3. Place the dough into a lightly oiled bowl and cover with plastic wrap.
  4. Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
  5. Preheat oven to 450 degrees F.
  6. Lightly oil a 14 inch round baking pan and press the dough in to fit.
  7. Press your fingertips over the top of the dough to create dimples.
  8. Place the olives and tomatoes over the dough, then sprinkle with the oregano and coarse salt.
  9. Drizzle with olive oil, let rest for 30 minutes, then bake until golden brown, about 20 to 25 minutes.
  10. Cool to room temperature before slicing.

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Here is my version of grandma’s Barese Foccacia with mortadella.

A Roman recipe with a Barese touch.

 I know she would be proud of me for recreating one of her special dishes.

Memories of grandma!

Thee foccacia is ready for the oven…

Photo Aug 04, 6 41 46 PM.jpg - READY FOR THE OVEN

Not bad for the first try…

Photo Aug 04, 7 54 10 PM.jpg FOCCACIA OUT OF THE OVEN

I can’t wait to try a slice; brings back memories…

Photo Aug 04, 7 57 49 PM.jpg SLICE

I know that Grandma would be proud…

Photo Aug 04, 8 07 06 PM.jpg MORTADELLA SANDWICH

Photo Aug 04, 8 06 56 PM.jpg FOCCACIA END

 

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Low Country Shrimp Boil – 2 recipes

Photo Jul 22, 2 12 34 PM.jpg SHRIMP BOIL

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi Everyone,

I hope you are all enjoying your summer so far.

 Here in the Northeast we are in the middle of a heatwave. For me it has been wonderful! I love hot weather and it has been in the high 80’s. I wait all year to bask in the warmth of July.

Bob and I are slowly coming out of vacation mode. It’s been tough. We really had a nice relaxing time in Myrtle Beach, South Carolina; spending days on the beach and nights eating southern cuisine.

I have a few southern favorites and you know from my last post that “She Crab Soup” is one of them. I hope some of you tried the recipe for the soup.

Now I am going to try and make another favorite dish from vacation,

“Low Country Shrimp Boil”.

Basically it is a combination of shrimp, smokey sausage, sweet corn, onions and new potatoes boiled all together with seafood seasonings. The shrimp boil we had on vacation also included some clams so I am going to add clams to my shrimp boil.

You can really add any other seafood that you and your family enjoy. Some shrimp boil recipes added crabs & crawfish.

But the key is to add ingredients in a certain order.

Photo Jul 22, 12 17 54 PM.jpg INGREDIENTS

While doing some research for the recipe, I found out the origin of this dish and I wanted to share it with you…

The story is that a National Guardsman and shrimper named Richard Gay invented the dish in the 1960s in order to feed 100 soldiers during a National Guard exercise and he needed to stretch the shrimp since it was a more expensive ingredient. He named the dish after his hometown of Frogmore, South Carolina, a community on St. Helena Island.

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This dish goes by many different names…

*Low Country Boil or Frogmore Stew in Georgia & South Carolina

*One Pot in Alabama

*Farmers Seafood Boil in the Gulf Coast of Texas

Think of it as the equivalent of a New England clam bake in the Northeast. 

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So I took out my 12 qt. stockpot, bought all of my ingredients and set out to make my very own Low Country Shrimp Boil.

 I know the traditional way to serve this dish is drained from the broth and straight out of the pot on a newspaper lined picnic table but I had a different idea.

I purchased a vinyl “Shrimp & Crab Boil” tablecloth (I couldn’t help myself, I had to have it) while shopping on Amazon one night and served the food in my paella pan.

Loved the tablecloth because it gives the appearance of the newspaper lined picnic table.

Photo Jul 22, 2 12 50 PM.jpg TABLECLOTH

I also took out my red plastic fast food baskets I use for the beach, for individual shrimp boil servings; but this time I paired them with a new purchase. I bought newspaper designed food liners.

Photo Jul 22, 2 12 24 PM.jpg BASKETS

I love the look when restaurants serve french fries in newspaper, and I was so happy to find the liners.

I came across the liners another night while shopping on Amazon and originally bought them to go along with the french fry serving baskets that you saw in the 4th of July post. 

Now they came in handy and were perfect with the shrimp boil.

Photo Jul 22, 2 16 07 PM.jpg CLOSE UP

Serve this meal with ice cold beverages; either beer, lemonade or sweet tea.

 

Now if I only had a peach cobbler or hand pie for dessert, it would complete my southern meal. I have to work on a recipe for that.

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I looked through a lot of recipes and the recipe I liked the best was from Epicurious Magazine, so here it is. Give it a try and start out with a 12 qt. stockpot.

This recipe serves 10, so adjust your ingredients accordingly to how many guests you are serving. Enjoy!

Low Country Shrimp Boil

YIELD  – 10- 12 servings …ACTIVE TIME – 20 minutes …TOTAL TIME – 45 minutes

Photo of the traditional way to serve this dish on newspaper…

Low-Country-Shrimp-Boil-15062017 (1).jpg FROM EPICURIOUS MAG

INGREDIENTS

  1. For the shrimp boil:
    • 2 lemons, quartered
    • 2 bay leaves
    • 3 tablespoons kosher salt
    • 2 tablespoons whole black peppercorns
    • 1/2 -3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain’s Crawfish, Shrimp, and Crab Boil (See Cooks’ Note)
    • 4 pounds small new potatoes (about 1 1/2″ in diameter)
    • 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2″ pieces
    • 2 sweet or yellow onions, peeled, quartered
    • 8 ears of corn, shucked, cut in half
    • 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
  2. For the cocktail sauce (optional):
    • 1 cup ketchup
    • 2 tablespoons plus 2 teaspoons prepared horseradish
    • 2 tablespoons plus 2 teaspoons Worcestershire sauce
    • 1 tablespoon fresh lemon juice
    • Louisiana-style hot sauce, such as Crystal (to taste; optional)
  3. For the lemon butter sauce (optional):
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 2 tablespoons (or more) fresh lemon juice
    • Louisiana-style hot sauce, such as Crystal (to taste; optional)
  4. Special Equipment
    • A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

PREPARATION

  1. Cook the shrimp boil:
    1. Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
    2. Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
  2. Make the cocktail sauce:
    1. Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
  3. Make the lemon-butter sauce:
    1. Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
  4. Serve the shrimp boil:
    1. Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
  5. Do Ahead
    1. Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

Cooks’ Note

Use 3/4 cup Old Bay for a more richly seasoned boil. Choose Zatarain’s Crawfish, Shrimp, and Crab Boil for a spicier, Louisiana-style boil. If you can’t find small new potatoes, cut larger potatoes into 1 1/2″ chunks.

Artichokes are a great addition to this mix when available. Halve the artichokes and scrape out the choke with a spoon and add them with the potatoes. Make sure they are tender and the leaves pull away easily before adding the shrimp.

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I came across another recipe on the website “Damn Delicious” for a sheet pan shrimp boil, so here is that recipe too.

Sheet Pan Shrimp Boil

(Photo courtesy of DamnDelicious.net)

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

Ingredients:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.
 

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I hope you give either one of these recipes a try.
Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

She Crab Soup

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi everyone,

Well, I’m back from vacation.

Bob and I spent a lovely 10 days celebrating his 60th Birthday in Myrtle Beach, South Carolina.

Even though I live on Long Island, NY and my home is not too far from the beaches, there is something so different and calming about staying in a home on the beach and falling asleep to the sound of the waves and waking up to a spectacular view of the sunrise over the ocean. Bob thoroughly enjoyed his relaxing birthday.

In addition to the days on the beach, whenever I visit Myrtle Beach, I always enjoy one of my favorite soups. I know, hot soup in the summer, but this soup is very popular on the South Carolina coast and it is “She Crab Soup”. I just love it.

Photo Jul 10, 11 25 54 AM.jpg SHE CRAB SOUP

Bob and I drove from Myrtle Beach to spend a day in Charleston, South Carolina; where She Crab soup is the city’s signature dish. 

We read about a restaurant on Yelp that has won awards for it’s She Crab soup and off we went to sample this award winning soup. The soup is a combination of cream, crab-meat, a splash of sherry and female crab red orange roe (eggs). A cross between a bisque and a chowder.

We arrived at 82 Queen Restaurant and had a very nice dinner (including the soup), while watching all the horse drawn carriages pass by the restaurant.

Here are a few pics from our day in Charleston, SC and the “award winning” She Crab Soup.

Photo Jun 29, 6 34 23 PM.jpg 82 queen sign

Photo Jun 29, 5 36 37 PM.jpg 82 QUEEN FRONT

82 Queen Courtyard…
Photo Jun 29, 7 51 00 PM.jpg 82 Queen

Love the horse drawn carriages…
Photo Jun 29, 6 30 52 PM.jpg CARRIAGE

The award winning “She Crab” soup… with roe

Photo Jun 29, 6 56 24 PM.jpg 82 QUEEN SOUP

The roe just takes the soup over the top with a fantastic flavor, but roe is not harvested all over the nation in an effort to preserve the supply of crabs and it is very hard to come by in some areas.

When I first tasted this soup many years ago on a trip to Myrtle Beach and fell in love with it, it contained the roe. Now a lot of restaurants aren’t adding it, but the basic recipe is still fantastic on its own.

One of the waitresses told me that two crumbled hard-boiled egg yolks can be substituted for the ¼ cup roe needed for the traditional recipe to give it the right texture.

This year, back in Myrtle Beach, I was fortunate enough to get a recipe from one of the local chefs for “She Crab Soup” and I have to share it with you.

I made this soup when we got home (with a little tweaking of course).

Photo Jul 10, 11 26 15 AM.jpg SHE CRAB CLOSE

She Crab Soup

By Chef Heidi Vukov 

Owner of Croissants Bistro & Bakery

Ingredients:

¼ lb. butter

¼ cup flour

2 cups small diced celery

2 cups diced onion

½ cup sherry

2 quarts heavy cream

½ tsp nutmeg

1 lb. lump crab-meat (fresh is best)

Salt & pepper to taste

COOKS NOTES: I tweaked this recipe by adding,

2 crumbled hard-boiled egg yolks

½ tsp. Hungarian paprika

Chives (for garnish)

Directions:

  1. In a large pot over high heat, melt butter and add flour, mixing well. Cook until a blonde roux is formed. Reduce the heat to medium. Add the celery and onions and cook until the onions are translucent. Deglaze the pot with sherry….Move to a double boiler.
  2. Add heavy cream*. Bring to a boil. Add nutmeg

*(I added the crumbled egg yolks and paprika with the cream)

  1. Gently fold in the crab-meat.
  2. Thin with additional cream if necessary. Season with salt and pepper.

COOKS NOTE: I garnished with chives and fresh crab-meat.

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I hope you give it a try.

We are still in vacation mode so we are going down to the beach tonight with some of my “She Crab soup” and biscuits and have a relaxing night on the beach.

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By the way, the birthday boy is the ultimate NY Yankees baseball fan so I had to get him the ultimate NY Yankee Stadium birthday cake for his 60th Birthday!

 (The cake is also from Croissants Bistro & Bakery).

If I lived in Myrtle Beach I would eat there every day….just delicious.

Here is a pic of the cake… had to show you, almost too pretty to cut.

Photo Jun 26, 10 09 34 PM.jpg YANKEE CAKE

and the filling…marble cake with peanut butter & chocolate mousse.

Two of Bob’s favorites.

Photo Jun 26, 11 09 00 PM.jpg SLICED CAKE

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Photo Jul 01, 7 18 23 AM.jpg - BOB AND DIANE IN SHELLS

 

Chinese Style Spare Ribs

Photo May 24, 2 03 31 PM.jpg CHINESE SYMBOLS

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi everyone,

You know how I love to share a great recipe when I find one and here is another one to add to the list.

A member of one of my food groups posted a picture of Chinese style spare ribs that she made and they looked too good to be true.

She was kind enough to share the recipe that she found on the website, “Serious Eats” and I had to try making them. I cannot thank her enough. They were delicious.

The recipe has only FIVE ingredients!

Her name is Malia Ploughman and she is an excellent cook. All of her posts are mouth watering and her presentations are beautiful. Along with the spare rib recipe, Malia gave me her personal recipe for fried rice. Equally as delicious.

With her permission, I am posting both recipes for all DishingwithDiane.com members.

I completed my meal with wonton soup from a local Chinese restaurant.

Photo May 23, 8 30 26 PM.jpg COMPLETE MEAL

Bob and I had a very interesting time shopping at the Asian market picking up ingredients for these recipes including a bag of chocolate fortune cookies for me.

I hope you find the time to try these recipes and enjoy them as much as we did.

Now I’ll have to find an egg roll recipe….

Until my next post, make every day a celebration!

Stay well,

Diane

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Recipes

Chinese style Spare Ribs

Photo May 23, 6 49 21 PM.jpg SPARE RIBS

See my Cooks note below (you know I have to tweak every recipe)…..

Courtesy of “Serious Eats” by way of Malia Ploughman

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days.

Chinese five spice powder can be found in the spice section of most major supermarkets. If unavailable, you can make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (you can substitute ginger for Sichuan peppercorns for a different style of five spice).

  • YIELD:Serves 4 to 6
  • ACTIVE TIME:15 minutes
  • TOTAL TIME:1 1/2 hours (plus overnight marinade)

INGREDIENTS

  • 1 tablespoon Chinese five-spice powder
  • 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total)
  • 1/2 cup hoisin sauce
  • 1/4 cup shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1/4 cup honey

DIRECTIONS

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

Diane’s Cooks Note: Additional glaze can be made using the same marinade ingredients….. I used a fresh marinade to baste the ribs the last 20 minutes and as a glaze before serving. 

Diane’s Cooks Note: If you buy the entire rack of ribs instead of already cut individual ribs from your butcher and need help learning how to trim it into St Louis style ribs, here is a video from “The Meatwave” blog to help with that process.

http://www.meatwave.com/blog/how-to-trim-a-rack-of-spare-ribs-to-a-st-louis-style-cut

Classic Fried Rice

Courtesy of Malia Ploughman

Photo May 23, 6 52 56 PM.jpg FRIED RICE

Ingredients:

2 ½ cups cooked jasmine rice

Pepper, carrot, peas and green beans etc….

Fresh ginger – minced

Fresh garlic – minced

Soy sauce – 1 tbsp.

sesame oil

 Shaoxing wine or dry sherry

Sriracha or sambal (optional for spicy)

brown sugar or honey (optional for sweet)

2 eggs

Directions:

Just make your rice ahead of time. (The day before or in the morning) and let it cool. Never make fried rice with hot rice. It will be mushy. Jasmine rice is ideal but any medium grain will work. 

Have any veggie you want to use diced and ready to go when you start cooking. I use peppers, carrots, green bean and peas. 
I like a little fresh ginger and garlic in my fried rice. If you are using those, have them minced and ready as well. 

Keep the sauce simple. Add a couple Tbsp of soy sauce, some shaoxing or sherry if you have it, a couple dashes of sesame oil, and sriracha or sambal if you like it spicy. If you like it a little sweet, you can add some brown sugar or honey. Totally up to your preference. But you don’t need much sauce. Like 1/4c for 2- 2 1/2 cups of rice. 

Beat two eggs in a small bowl and season with salt and pepper. 

Place a wok (or large skillet if you don’t have a wok) over medium high heat. Drizzle with oil. Add eggs. You want to create a flare omelette. So let the eggs start to cook, then lift the sides of the omelette as it cooks and tilt the pan so the uncooked eggs run off to the side. Do this a few times. Then flip the omelette. Let cook 30 seconds more and remove from the pan. 
Dice it into cubes. 

Add a little more oil to the wok and add your ginger and garlic. Stir fry until fragrant. Add veggies and stir fry about 2 minutes. Add rice. Breaking it up with your fingers as you add it. Stir fry with veggies. Breaking up any clumps of rice for 2 minutes. Push aside. Add sauce to the pan and toss everything together. Off heat, stir in diced egg.

Diane’s Cooks Note: I love onions in fried rice, so I added some diced onions as part of my veggies and topped the rice with sliced almonds.

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Thank you once again to Malia for sharing her recipes,

and

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to  “follow”, “like” , “share” DishingwithDiane.com and please join.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Wishing you all the following……… Photo May 24, 2 03 31 PM.jpg CHINESE SYMBOLS

Spicy Linguine with White Clam Sauce

Photo Mar 06, 7 53 35 PM LINGUINE WITH SPICY CLAM SAUCE

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi everyone, 

I hope your Passover and Easter holidays were wonderful. 

I had my son home for an 11 day visit, so life was good for me. Since my son couldn’t be home for Thanksgiving and Christmas last year; in one week I made a full Thanksgiving dinner, Christmas Eve “Feast of the Seven Fishes” dinner and Easter dinner.

In addition to all his other favorite foods.

Let’s just say it was a busy week in the kitchen, but a labor of love.

And would you believe, after all of that and a few nights out to dinner, we still needed a few more dinner ideas to prepare for the rest of the week.

 I immediately thought of one of my “new” favorite recipes that I must tell you about.

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I have mentioned before that I belong to a variety of food groups on Facebook; where we exchange recipes and have conversations about family and food. It is a wonderful experience for people like me who love to cook.

Not only do I get new recipes to try, but I have also met the nicest people. Bob and I have even met some of these people in person and we have become good friends. 

I met our friend Richard Roselli, on his website,

Italian Men and Women Who Love to Cook 

This website has terrific members not only sharing great recipes, but also sharing family holiday traditions with one another.

And Richard has also just launched a new business that has become a great success.

Creative Cookies and Confections, Inc. 

Visit his website, here is the link below.

https://m.facebook.com/CreativeCookiesandConfections

If you need cookies for any occasions, he is the one to call.

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One of my other Facebook friends, Len Boccassini also has a website.

Visit his website, here is the link below.

http://www.foodidude.com/

On this website you will find a vast variety of recipes. 

It was Len’s website where I found one of my new favorite recipes and I want to share it with you today… with Len’s blessing.

“Aggie’s Spicy Linguine in White Clam Sauce”

I love clams and linguine and I love spicy so this is the perfect combination for me. I just made a little tweak with adding chorizo sausage instead of a habanero pepper- hope you don’t mind Len.

You have to try this if you LOVE seafood.

This is a winner! Enjoy

Len has so many fantastic recipes on his website, you have to check it out.

I hope you make Spicy Linguine with Clam Sauce and LOVE it as much as I do. 

Ciao!

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Until my next post, make every day a celebration!

Stay well,

Diane

This is Len’s photo from his website that I fell in love with and knew I had to make this dish…

The photo at the top of this page is my rendition of this dish.

How delicious does that look?

Who could resist?

linguini-and-clam-sauce_orig.jpg Foodidude clams.jpg for BLOG

So here is the recipe…

Ingredients:

8 oz. linguine

12 to 24 little neck clams, rinsed and scrubbed

1 lb. pre-shelled clam meat

½ cup dry white wine

¼ cup clam juice

¼ cup plus 1 tbsp. fresh flat leaf parsley, divided

½ tsp sea salt divided

1 tbsp. unsalted butter

1 tbsp. minced garlic (about 3 cloves)

½ to 1 tsp red pepper flakes

¾ cup unsalted diced tomatoes

½ onion, chopped

1 habanero pepper, minced – I used chorizo sausage instead*

Oregano to taste

Chopped basil to taste

Grated cheese

Preparation:

Cook pasta according to package directions using ¼ tsp salt. Drain well

Meanwhile, in a pot over medium heat, melt 1 tbsp. unsalted butter.

I lightly sauteed some chorizo in the butter*

Add the clams, clam meat, garlic, onion and red pepper flakes and sauté until garlic is fragrant, about 1 – 2 minutes.  

Add tomatoes, wine, clam juice, ¼ cup parsley, habanero (I used chorizo), oregano, basil and remaining ¼ tsp salt and increase heat to medium-high and bring to a simmer.

Cover and cook just until the clams open about 10 minutes – NOTE- TO AVOID OVERCOOKING, START CHECKING THE CLAMS AFTER 8 MINUTES AND REMOVE THEM AS THEY OPEN, TRANSFERRING TO A BOWL

Discard any unopened clams and stir cooked clams back into the pot

Stir in the pasta and toss well.

Garnish with remaining 1 tbsp. parsley and top with grated cheese

COOKS NOTE: * indicates my changes

Have fun cooking!

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Dutch Baby

2016-08-01 12.37.30 - DUTCH BABY.jpg WITH NAME

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi Everyone,

I was just writing my menu for Easter and I was thinking about what I could add to our Easter breakfast table. Michael is coming home this year for the holiday and I wanted something new to go along with the usual croissants and I immediately thought of a “Dutch Baby”.

Let me tell you how we discovered this “Dutch Baby” treasure.

In 2012 our son started school in Buffalo, NY and Bob and I would take the eight hour drive upstate and visit him and stay in his apartment four or five times a year. One visit, Michael told us that he found a breakfast place that he thought we would like and off we went. We loved it.

It is “The Original Pancake House”.

 On Niagara Falls Blvd. in Amherst, NY. 

2016-06-05 09.45.03.jpg THE ORIGINAL PANCAKE HOUSE

It was like taking a step back in time and the food was delicious. Not a fancy place, just a great atmosphere, friendly people and “home cooked” food.

We became regulars every time we visited and we always ordered either eggs with bacon and sausage, omelettes, pancakes, waffles and french toast. (The homemade breakfast sausage is to die for). Everything we ordered was delicious.

We loved this place so much that we told all our friends that had children and grandchildren going to schools in the area that this was the place to go. I became a walking advertisement.

In addition to our usual fare we would see waitresses passing our table with the “specialties of the house”, German apple pancakes and large Dutch Baby entrees. I thought the Dutch Baby was just a souffle and didn’t pay much attention.

Bob would always say that he had to try a Dutch Baby; every time he saw one pass our table.

In 2016, Michael graduated and we were moving him to Rochester and we had our last breakfast at The Original Pancake House. Bob said he had to order the Dutch Baby that day or he would never get another chance to try one.

He ordered it and the waitress explained that it would take 20-30 minutes to prepare. Wow, 30 minutes, I couldn’t imagine what went into preparing this and so we waited.

When it arrived at our table, it came with a side tray of condiments. The waitress asked Bob if he wanted to put it together himself or should she. There is a special order to the condiments.

Bob gladly gave her the job.

Photo Nov 16, 3 26 40 PM.jpg Dutch baby tray

Dutch Baby is filled with butter, lemon juice, confectioners sugar, more butter and fresh strawberries along with fresh strawberry syrup on the side.

I have to say, once it’s put together it is a work of art. 

Here is a photo of Bob tasting his first “Dutch Baby”.

Look at his face…he was so happy.

2016-08-01 12.38.03 - BOB DUTCH BABY.jpg WITH NAME

Of course I had to taste it and it was absolutely delicious. It is a cross between a souffle and a pancake having a child. And with just one bite, you close your eyes and the world stands still for a moment. It is light, fluffy, sweet and sinful.

 Bob was both thrilled he finally ordered a Dutch Baby and upset he didn’t order it sooner during the four years we visited Buffalo.

He talked about this Dutch Baby for weeks and I knew that I would have to find a recipe and try to duplicate the heavenly experience he had.

I searched google, found a recipe and was surprised to find it only had five ingredients.

I had all the ingredients in the house, a blender and a cast iron skillet and I was ready to give it a try.

I watched it rise behind the oven door, the way I used to watch Jiffy Pop popcorn rise on the stove top (showing my age again). It was very exciting.

I put it all together with the butter, lemon juice, confectioners sugar and strawberries and I was quite pleased with the end results.

I called Bob to the breakfast table and he was shocked!

His eyes opened wide and he was speechless. Very sorry I don’t have a picture of that.

He absolutely LOVED it and he was a happy man.

So here is a picture of the first Dutch Baby that I ever prepared. 

Not bad for a first try…

Photo Feb 14, 9 48 14 AM.jpg MY DUTCH BABY

I think The Original Pancake House would be very proud of me.

Theirs on the left and mine on the right.

It really is a lot easier than it looks and I wanted to share the recipe with all of you.

It is now a staple on our breakfast rotation.

Give it a try, you won’t be disappointed and you will definitely impress your family and it is great if you have guests.

Have fun cooking !

Until my next post, make every day a celebration!

Stay well,

Diane

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Dutch Baby

This is not my original recipe.

I copied this recipe from google, but I don’t remember the name of the site I used. I was just so excited that I found the recipe.

Ingredients:
3 eggs
1/2 cup flour
1/2 cup of milk
1 tbsp. sugar
Pinch of nutmeg

4 tbsp. butter

Directions:

Preheat oven to 425

Combine in the blender or hand mix.. eggs, flour, milk, sugar and nutmeg

Place butter in 10 inch heavy skillet and place in oven till melted, don’t let it burn , then add batter to the skillet and cook in the oven for 20 minutes till puffed and golden then …
Lower heat to 300 and cook 5 minutes more, remove from the oven and place on a warmed serving plate.

Then put a few pats of butter on top, and spread around, then squeeze some fresh lemon juice all over it and then sprinkle with confectioners’ sugar … then top with fresh strawberries.. you can make a strawberry sauce using frozen strawberries in syrup …warm up and serve on side of Dutch baby

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download.png PANCAKE LOGO.jpg USE THIS

photo courtesy, The Original Pancake House menu

Easter Pie – Pizza Dolce

Hi Everyone,

I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).

One savory and one sweet; so here they are. Have fun baking!

I already re-posted Pizza Rustica and here is

The second pie; the sweet pie Pizza Dolce.

This is a very easy pie to bake.

(Click PHOTO to enlarge and then back arrow to return to original size).

2016-03-14 16.41.40- pizza dolce

It is an Italian cheesecake made with ricotta, eggs, milk, sugar and extracts. It is definitely not a low-calorie pie.

INGREDIENTS:

24 eggs

3 lbs. Whole milk ricotta cheese (large container)  

1 qt. Whole milk 

1 oz. lemon extract 

1 oz. almond extract 

1 oz. vanilla extract 

1 oz. anise extract

Zest of ½ a medium lemon 

3 ½ cups sugar 

Colored confetti sprinkles (aka: rainbow nonpareil)

 DIRECTIONS:

 Add eggs, milk and ricotta in a blender until smooth (I divide this to 1/3 at a time), transfer to a large bowl.

When completed, add extracts, sugar, lemon zest and mix well.

Spray two 9 ½ X 11 inch GLASS pans with Pam. Fill each pan ¾ of the way full—add rainbow confetti on top of mixture.

Place in a 350-degree oven for approx. 1 ½ hours. (More sprinkles can be added during the cooking time).

 (1 fluid oz. = 6 tsp or 2 TBSP)            This recipe makes 2 pans

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Until my next post, make every day a celebration!

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  .

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.