Mother’s Day

Today is Mother’s Day (of course in my family every day is Mother’s day) so I wanted to give honor to my beautiful mom Doris Lista.

Mom has been a great influence in my life and over the years we have forged a wonderfully candid and dependable relationship. Many of the better qualities I possess can be attributed to mom’s steady character, persistent teaching, and unwavering love. Through many difficult moments, mom taught me perseverance, dignity, hope and faith that in the end everything will work out. And most importantly, mom taught me to value myself as a person despite what others might think, say or do.

In my perspective, mom’s association with 74 Main Street and Lista’s Italian Cuisine was much more behind the scenes than hands-on. Mom’s greatest role in those days was as an anchor for our family and supporter of my dad. Although she did occasionally work at Lista’s, I always think of mom as a school teacher and administrator, and a tax preparer (operating Lista’s Tax Service until  she retired at age 72) — and as the love of my dad’s life for 56 years of marriage.

Although mom wasn’t the biggest culinary influence in my life, she did have her moments in the kitchen. I still can’t match my mom’s pot roast or beef stew — mine just never quite tastes as good. And some of her favorite Gailor family recipes were only made by a feel and memory that can’t be passed down. Of course there were the not-so-successful dishes like the one called “Shipwreck” (which I think came from my sister’s high school Home Economics class)… and the name says it all as far as I was concerned. Still, unlike me, one thing mom excels in is baking delicious and sometimes decadent desserts. Mom’s holiday traditional Cream Cheese Fruit Pies were legendary (at least in our family) and her Pineapple Upside down CakeCinnamon Streusel Cake, and Chocolate Almond Crunch Cake are melt-in-your-mouth amazing! To this day I request mom’s Sour Cream Chocolate Cake for my birthday every year — I don’t often get it but I still ask.

Funny thing is I remember mom’s favorite dessert, back in the day, was Coconut Cream Pie, she loved Coconut Cream Pie but I can’t recall her ever making it at home. (At Lista’s we  had a wonderful baker, Marie Cowan, who was renowned for her pies.) When I was in grade school and mom was still teaching, we used to walk to Lista’s after school to see my Dad and get a snack. I liked french fries… but mom would always order a slice of Coconut Cream Pie and… a Diet Pepsi! The incongruity of that combination still makes me laugh.

coconutcreampie

So in honor of Mother’s Day and my mom Doris, I offer you this Coconut Cream Pie recipe. This recipe is NOT a coconut custard pie made with eggs and a cooked filling — instead it is a “quick” type recipe using vanilla pudding mix — it’s not the original from Lista’s (those weren’t passed down to me) but it’s probably pretty close from what I remember.


Pretty Close Coconut Cream Pie

Prep time: 15 minutes
Total time: 4 hours including chilling
Serves: 8-12 

Ingredients:
1 (9 inch) Prebaked Pie Crust (homemade or store bought)
2 (3.4 oz) boxes Instant Vanilla Pudding & Pie Filling Mix
3 1/2 cups Cold Milk
2 cups Sweetened Shredded Coconut
1-2 cups Fresh Whipped Cream – for topping
1/2 cup Toasted Coconut – for topping

Directions:
1. Prepare and bake one 9 inch pie crust until golden brown. Chill pie crust while making the filling.
2. Add pudding mix to a large bowl, add cold milk and whisk until smooth. Let sit for 5 minutes until soft set, then stir in 2 cups coconut. Pour into prepared pie crust. Cover with plastic wrap and chill for at least 3-4 hours.
3. To make whipped cream use:
– 1 cup cold heavy whipping cream
– 1 tsp vanilla extract
– 2 tbsp powdered sugar
Directions: Using chilled bowl and beaters, beat the heavy cream until it thickens. Add vanilla and powdered sugar (a little at a time) and continue to beat on high until stiff peaks form – about 8-10 minutes depending on mixer speed. Chill until ready to use.
4. To make toasted coconut use:
– 1/2 cup shredded sweetened coconut
Directions: Place a small frying pan over medium-low heat. Add the coconut and break up any chunks using a wooden spoon. Cook, stirring almost constantly, until the coconut begins to steam and brown. Turn the heat to low and continue stirring constantly until the coconut is evenly browned  — be careful it will go from brown to burned quickly. As soon as the coconut is browned remove pan from heat and place the toasted coconut on a plate to cool.
5. Before serving, top the pie with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days. 


There you have it, Coconut Cream Pie that’s pretty close to the one my mom loved to eat at Lista’s. If you were around Brockport NY back in the day and remember eating at Lista’s Italian Cuisine, I hope this post reminds you of the great desserts we served. And if you ever knew my mom, Doris Lista, as a neighbor, teacher, or income tax preparer, or friend I hope you can celebrate her with me on this Mother’s Day. Love you Mom!

Until next time remember, “The Sauce Makes the Difference!”

Fajitas for Cinco de Mayo

We really like Mexican food… or probably more accurately Mexican-American or Tex-Mex food. There is a local place that we like to eat occasionally (no, not Taco Bell, although we do eat there too) and we almost always end up getting fajitas. Fajitas are a good choice since they can be enjoyed without the tortillas which make the dish basically Gluten Free (thus making it suitable for Andrea to eat). 

The funny thing about fajitas is that, technically speaking, they are made with grilled skirt steak (arracheras in Mexico) — yet we typically order our fajitas made with chicken or sometimes shrimp… and on more than one occasion we have eaten them sans any protein (i.e. vegetarian). So, although I like fajitas, I’m probably not a true fajita expert. That being said, I did discover that fajitas have only been on the food scene for the past 45 years or so — kind of nuevo cuisine in a sense.

Fajitas most likely came from a common practice during the 1800’s cattle drives down Texas way when the cowboys would butcher a steer for their dinner and offer the less desirable portions to the Mexican vaqueros who helped drive the cattle. The arrachera (or skirt steak) is a tough cut that comes from the belly of the cow and would otherwise be cast aside. The vaqueros would cook this meat seasoned with salt and chilies over the camp fire. To combat the stringy toughness of the meat they would cut it in thin strips before eating it with the usual tortillas and frijoles

Use of the word fajitas (meaning “little strips or belts”) did not come into print — or popularity — until the 1970’s, and as a menu item it didn’t grow in popularity until the 1980’s when most every part of the country was serving them. I can remember ordering fajitas for the first time back in the early 80’s and being rather astonished, and slightly embarrassed, to have the dish come out on a noisily “sizzling” platter with a kind of mini parade of servers carrying the accompanying side dishes of rice, refried beans, tortillas, lettuce, tomatoes, guacamole, pico de gallo, and sour cream! Really it was quite a production, and there was hardly room enough on the table for all the dishes.

So, since today is May 5th or Cinco de Mayo — one of my favorite foodie holidays (did I mention that I love Mexican food?) — and in honor of the commemoration of the Mexican Army’s difficult victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza — I offer you my recipe for Fajitas.


Fajitas for Cinco de Mayo

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 

Ingredients:
1/2 cup Packed Cilantro Leaves
1/4 cup Lime Juice
1 TBSP Chili Powder
1 TBSP Ground Cumin
1 tsp Garlic Powder
1/2 tsp Salt
2 lbs Skirt Steak (or similar cut)
2 Red Bell Peppers – seeded and sliced
2 Green Bell Peppers – seeded and sliced
1 large White Onion – halved and sliced
1 medium Poblano Pepper – seeded and sliced (optional)
Salt and Pepper to taste
Warmed Flour Tortillas for serving
Sliced Hass Avocados for serving
Pico de Gallo for serving (see recipe below)

Directions:
1. For Marinade: In a blender or food processor combine the cilantro, lime juice, chili powder, cumin, garlic powder and salt. Process until smooth adding a little water if needed.
2. Pour marinade in a resealable plastic bag, add the steak and turn to coat. Refrigerate until ready to use (about 30 minutes).
3. Make pico de gallo following the recipe below and refrigerate until needed.
4. Preheat a large grill pan or cast iron skillet over med-high heat. Working in batches if necessary, grill sliced peppers and onions until slightly charred and just crisp-tender. Place cooked vegetables on a platter and cover with foil to keep warm.
5. Remove steak from marinade and shake off excess. Using the same grill pan on med-high heat, grill the steak to desired doneness (about 3-5 minutes per side for medium rare). Remove steak to platter and allow to rest before slicing across the grain into thin strips.
6. To serve, place peppers and onions on tortilla, layer with steak strips, avocado, and pico de gallo. (Additional toppings may include lettuce, cheese, sour cream, etc.)


Quick Pico de Gallo

Ingredients:
2 medium Firm, Ripe Tomatoes – seeded & finely diced
1/3 cup Cilantro – chopped
1/4 cup White Onion – finely diced
1 small fresh Jalapeño – seeded & finely diced
2 TBSP Lime Juice – or to taste
1/2 tsp Salt – or to taste

Directions: Mix all ingredients in a small bowl and allow to marinate 30 minutes.


There you have it, my take on the traditional skirt steak fajitas. The marinade works equally as well on chicken, shrimp, or pork loin. Just adjust cooking times accordingly and use a thermometer to be sure the meat is cooked properly. I only featured a few toppings in this recipe since I wanted the meat to be the star — but feel free to use whatever your family likes. Although I think the pico de gallo is a must have. I also like to serve fajitas with yellow rice and pinto beans on the side. I hope you enjoyed Cinco de Mayo today and I hope you think to make fajitas again during the summer grilling season.

Until next time remember, “The Sauce Makes the Difference!”

Pasta Primavera

It appears Spring may have  finally arrived in Brockport NY (although there is something curiously akin to snow falling outside my window this morning). Often the seasons or events throughout the year conjure up my special food memories or ideas — and Spring always makes me think of Pasta Primavera.

pastaprimavera

In my early foodservice career, around 1984, I joined a local company that provided contract food services for business, industry, and school feeding programs. And basically for 15 years I managed cafeterias for some of Rochester’s largest employers and a couple of smaller school districts. In that arena I was often called upon to create themed menus and promotional events around the holidays and calendar seasons. Back then it was common to focus on a theme for the weeks leading up to and following the actual special day (much like retail stores featuring Christmas supplies in October). With Spring we would tend to focus on more fresh food, vegetables, lighter meals, and ‘take away’ items as more of customers were getting outside during their lunch breaks. With that in mind I would often feature lighter, more vegetable based meals like Pasta Primavera.

Pasta Primavera (meaning “first spring” in Latin) is a dish that combines early Spring vegetables (often green vegetables)  with pasta and traditionally a cream and butter based sauce (think Alfredo style) but just as often it will be prepared with an olive oil and garlic based sauce such as a basil pesto. It seems that Pasta Primavera came into being in the mid-70’s when a New York city chef and restaurateur prepared the dish for the first time for an Italian aristocrat summering in Nova Scotia. The dish then made its way back to NYC and the famous Le Cirque restaurant where it was hailed in a NY Times article as, “the most talked about dish in Manhattan.” From there Pasta Primavera grew in popularity all over the country and is still enjoyed in its various reincarnations today.

Pasta Primavera was all the rage in the 80’s when I started cooking professionally and so I made it often (although admittedly in many cafeteria setting it was typically a combination of ziti pasta, Alfredo sauce, and frozen vegetable blends). Still when the occasion arose for me to prepare a fresh version I would choose to make the recipe featured here using early Spring vegetables and the lighter olive oil based sauce. As you know, I only use Gluten Free pasta in my house — and I chose to write this as a vegetarian recipe — you could leave out the cheese and keep it vegan if desired. I hope you try this version and enjoy the tastes of Spring.


Dan’s Pasta Primavera 

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:
1/2 cup Extra Virgin Olive Oil
2 cloves Garlic – peeled
1 cup packed Fresh Basil Leaves
1/2 cup Freshly Shredded Parmesan Cheese
8 oz Fusilli 
(spiral) Pasta – regular or Gluten Free
2 TBSP Olive Oil
1/2 cup Sweet Onion (like Vidalia) – diced
1 bunch Fresh Asparagus – trimmed of woody ends
1 5-6 oz bag Fresh Baby Spinach
1 cup fresh or frozen (thawed) Green Peas
1 cup Reserved Pasta Cooking Water (or vegetable broth)
Salt and Freshly Ground Pepper – to taste
More Freshly Shredded Parmesan Cheese – for topping

Directions:
1. Put the extra virgin olive oil and garlic in a food processor or blender, and process until garlic is finely chopped, add the basil leaves and Parmesan – pulsing until thoroughly combined and smooth. Season with salt and pepper to taste. Set aside.
2. Cut off the tips of the asparagus and cut the remaining stalks into 1/2 inch pieces — set both aside.
3. Meanwhile, in a pot of salted boiling water, cook the pasta to al dente (about 8 minutes). Remove 1 cup cooking water and set aside. Drain pasta over sink into large colander, briefly rinse with hot tap water, shake off excess and return to pot to keep warm.
4. Heat 2 TBSP olive oil in a large skillet over med-high heat, add the diced onion and cut asparagus stalks — cook for about 3 minutes.
5. Add asparagus tips and peas — cook for another 3 minutes.
6. Add spinach and basil/oil sauce — cook until spinach begins to wilt, about 2 more minutes (add 1/2 cup of reserved pasta cooking water or broth if needed). Turn off heat.
7. Add the cooked pasta and gently toss to coat adding remaining pasta cooking water/broth as needed to keep dish moist.
8. 
Remove from stove, season with salt and pepper to taste, cover and allow to sit for about 5 minutes as pasta absorbs the flavors.
9. Serve immediately topped with additional shredded Parmesan if desired.


There you have it, my version of the famous Pasta Primavera. You can easily substitute other green vegetables such as zucchini, broccoli, or beans — and you can add other vegetables like mushrooms, sweet red peppers, or tomatoes if your prefer that taste. I like the simplicity of fewer vegetables and I think sticking to green vegetables lends itself to the spirit of Spring time. However you decide to make your version, I hope you give it a try soon as Spring is certainly a short-lived season around here.

Until next time remember, “The Sauce Makes the Difference!”

Chicken Veronique

As I’ve mentioned before, after Lista’s Italian Cuisine closed in 1980 I went to work at a national pancake franchise that had opened a restaurant in Brockport. After working there for a couple years I had the opportunity to work at the SUNY College at Brockport (where Dad worked until he retired). As a non-union kitchen employee I was asked to do lots of different things, but one of the jobs I liked the most was when I was asked to prep for banquets. And that brings me to today’s post about Chicken Veronique.

I first learned about Chicken Veronique from my Dad who often made a version of this classic French dish while at SUNY Brockport (apparently it was a favorite of the then college president). Although not a traditional representation of the original dish, Dad’s version of Chicken Veronique combined the familiar technique of chicken piccata (dipping the filet in flour before sauteing in butter and lemon) then adding the more typical Veronique ingredients of shallots, white wine, cream, and seedless grapes.

During my time cooking at the college I was called upon once to make Chicken Veronique for a catered luncheon of about 200 students and faculty. Fortunately for me this was not as daunting a task as it sounds since I had plenty of experience catering alongside my Dad, and the college kitchen was fully equipped for large batch cooking. Therefore, everything was moving along splendidly — I had filleted and pounded the dozens of chicken breasts, sauteed them with shallots and butter, simmered them in white wine and chicken stock, and was ready for the final step of adding cream and… seedless grapes… “where are the grapes?” I asked my manager, a good man, who knew food service and handled people quite well — unfortunately his one failing was inventory control. It turned out he had not ordered fresh grapes for this menu. Not a problem, I was told as he handed me two #10 cans labeled “Jubilee Grapes in Syrup.” Okay. So I opened these enormous cans only to reveal hundreds of shriveled grapes that were dyed a bright Maraschino cherry red.  Still, I was told to use them — so I did. I rinsed them off the best I could and added them as a liberal garnish to top my beautiful pans of chicken, wrapped them up and placed them in the holding oven until serving time. As each pan was sent out to the serving lines, I peeled back the foil to reveal those darned “Jubilee Grapes” had stained my Chicken Veronique with neon pink blotches. Yikes! Luckily for me college students and faculty are not very fussy when it comes to free food.

Since then I will only prepare Chicken Veronique with fresh seedless green grapes so there could be no possibility of repeating of the pink chicken fiasco.


Vinnie Lista’s Chicken Veronique 

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:
4 Boneless, Skinless Chicken Breast Halves (about 1 1/4 pounds)

Salt and Ground Black Pepper to taste
1/4 cup All Purpose Flour
2 TBSP Butter
2 TBSP Olive Oil
1 large Shallot (or 1/4 of an onion) – thinly sliced
1 large clove Garlic – minced
1 cup Chicken Stock
1/2 cup Dry White Wine (like Sauvignon Blanc)
1/4 cup Half & Half Cream
2 TBSP Butter
1 TBSP Mild Dijon Mustard (such as Grey Poupon)

1 cup Seedless Green Grapes – halved lengthwise
Chopped Fresh Parsley – as garnish (optional)

Directions:
1. Trim chicken breasts of all visible fat, place one at a time in a gallon size zip-top bag and pound evenly with flat side of a meat mallet to about ¼ inch thickness (if preferred, you can butterfly each breast before pounding). Season both sides with salt and pepper and coat with flour, shake off excess and set on a plate in refrigerator for 10 minutes. 

2. In an extra large skillet, heat 1 TBSP each butter and olive oil over medium-high heat. Add the chicken (in batches) and cook, turning once, until no longer pink inside, 3-4 minutes per side (add additional 1 TBSP butter/olive oil as needed). Transfer the chicken to a platter and cover with foil to keep warm.
3. Add the shallot and garlic to the skillet and cook until fragrant, about 30 seconds. Add the chicken broth and white wine, bring to a boil and reduce liquid to about 1/2 (about 4 to 5 minutes). Reduce heat to med-low, whisk in cream, Dijon mustard and additional 2 TBSP butter – cook for another 5 minutes.
4. Add the grapes, chicken and any accumulated juices to the pan, turning to coat with the sauce. Simmer in sauce for about 5 minutes (or until sauce begins to thicken).
5. To serve, place chicken portion on dinner plate and spoon the grapes and sauce over the top, garnish with a little chopped fresh parsley if desires.


There you have it, my Dad’s version of Chicken Veronique served countless times at SUNY College at Brockport during the 80’s and early 90’s. This is one of those chicken entrees that looks elegant and sophisticated yet is simple and quick to prepare. You can serve it for a dinner party with special guests or as a week day meal for your family. You can even elevate it a little more by adding sauteed fresh mushroom or artichoke hearts with the grapes.

This dish is great served over seasoned rice, quinoa or couscous — it goes very well over angel hair pasta or even buttered noodles. Pair it with some roasted asparagus, Brussels sprouts, haricots verts, or even a simple green salad. Magnifique!

Until next time remember, “The Sauce Makes the Difference!”

Extra Easter Eggs

For all my regular readers who may be wondering why this post-Easter post is coming out so late… well, this year I was able to spend Easter week with my Mom in sunny South Carolina (which happened to be serendipitous, since Rochester NY had cold, snow, and wind all week) and getting back into the groove was a slower process than expected, so as Mom would always say, “better late than never.”


 

Spending the holiday with Mom reminded me of Easters growing up in Brockport. In our house, it seems we always made more colored Easter eggs than we ever needed. There were five of us little Lista’s and we all had to make at least one egg in every color. I remember that while Mom was hard boiling two or three dozen eggs, we kids would cover the kitchen table with newspapers and get out some coffee cups and tablespoons. We filled each cup with warm water, a tablespoon of white vinegar, and several drops of McCormick food coloring — stirring up red, yellow, blue and green — and then mixing colors to make orange (red and yellow) and lavender (red and blue). Of course, it seems, one of us boys would always try mixing all the colors in hopes of getting black… unfortunately it would only produce a disappointing murky greenish-brown.

Soon after we made a huge mess all over the kitchen table, counters and floor — we were the proud artists that created a giant basketful of pastel colored Easter eggs ready for hiding, hunting, and eventually eating.

In those days, we were a frugal lot and wanted to use up all those eggs before they spoiled, so in the days following Easter Sunday, my Mom would use those extra Easter eggs to whip up a few simple egg dishes. First, there was the familiar Egg & Olive Salad sandwiches (Dad would use sliced pimiento stuffed Spanish olives), next there were the more stylish Devilled Eggs (Mom only used Nance’s Sharp & Creamy mustard  which gave these afternoon snacks a little tangy bite that I really love), and finally it would be the informal Creamed Eggs on Toast, a traditional dish that used to be very popular as a breakfast or brunch item but in my family was served for dinner — not my personal favorite, but my brother Bill loved it!


Dad’s Egg & Olive Salad

Prep time: 10 minutes
Cook time: None if using leftover eggs
Makes: 2-4 sandwiches

Ingredients:
6 leftover Hard Boiled Eggs – peeled & chopped
24 Pimiento Stuffed Spanish Olives – sliced
4 TBSP Real Mayonnaise (like Hellman’s)
Black pepper to taste
Salt to taste (optional)
Toasted Bread for making sandwiches

Directions:
1. In a suitable bowl mix the chopped eggs, sliced olives, mayo and black pepper using a dinner fork — making sure to mash the eggs and olives well. Taste and add a pinch of salt if needed.
2. Spread egg salad on toasted bread (I prefer a good whole grain bread) – cut in half diagonally and serve.


Mom’s Devilled Eggs

Prep time: 10-15 minutes
Cook time: None if using leftover eggs
Makes: 12 devilled eggs

Ingredients:
6 leftover Hard Boiled Eggs – peeled & cut in half lengthwise
2 TBSP Real Mayonnaise (like Hellman’s)
2 tsp Sharp & Creamy Mustard (like Nance’s or similar type)
Paprika for garnishing

Directions:
1. Carefully remove the yolks from the egg halves. Set whites on a serving plate and put yolks in a small bowl.
2. Using a fork, mash the egg yolks and add mayo and Nance’s mustard – continue to mash with fork until a smooth paste forms (add a little more mayo if too thick).
3. Using a teaspoon fill the egg whites with the yolk filling and sprinkle with a little paprika as a garnish. Serve.


Mom’s Creamed Eggs on Toast

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 

Ingredients:
6 leftover Hard Boiled Eggs – peeled & sliced into 1/2″ rounds
4 TBSP Butter
4 TBSP All Purpose Flour
2 cups Whole Milk
1/2 tsp Salt
1/4 tsp White Pepper
Sliced Bread for toasting
Butter for toast (optional)
Paprika or Cayenne Pepper for garnish (optional)

Directions:
1. In a medium saucepan, melt butter over medium-high heat. Whisk in flour until smooth. Continue to cook and stir until bubbly.
2. Whisk in milk, a little at a time, until it’s all incorporated. Season with salt and white pepper.
3. Continue to cook and whisk until sauce is thick and creamy.
4. Remove from heat and add sliced eggs, stir to coat.
5. Toast bread slices and butter if desired. Cut toast diagonally.
6. To serve, lay 2-4 toast triangles on individual plates and spoon creamed eggs over toast. Garnish with a sprinkle of paprika or cayenne pepper if desired.


There you have it, three simple ways the Lista family would use up those Extra Easter Eggs. Maybe not haute cuisine, but certainly worthy of a humble blog post. I hope you try at least one when you find you have a few hard boiled eggs in your fridge. 

Until next time remember, “The Sauce Makes the Difference!”

Easter Time

It’s almost Easter Time and I’m reminded of those early restaurant years when, of course, Lista’s Italian Cuisine would be open for business even on Easter Sunday. For my family, holidays were a mixed bag of religious obligations, pseudo-traditions, traveling to family gatherings, and keeping up with a thriving small business.

At Easter time Dad would inevitably be busy with the restaurant, while we kids would be coloring eggs with Mom; sneaking peeks at our Easter baskets, and looking forward to the big meal with extended family. For our Italian-American family, Easter may have held the closest thing to Italian holiday traditions. As Roman Catholics, church services were an important part of the Easter season (and since I went to Catholic school I attended Mass several times during Easter week). Symbolic foods like roast lamb, asparagus, artichokes, eggs, cheese, and traditional braided Easter breads were usually served. We would often gather with my Dad’s extended family including my Great Grandmother Carmela (Tanzola) Lista — we kids always called her Grandma Lista-Lista.

Carmela Tanzola at 14 years old, and betrothed to a much older Pasquale Lista, emigrated to America around 1905 — she was a beautiful Italian woman who came from a tiny place called Casalicchio (population 20) in the Campania Region of Italy.  Although I never met my Great Grandfather, Grandma Lista-Lista was the anchor of this Italian-American family for many, many years.

In her later years, Grandma Lista-Lista lived with her daughter, my Great Aunt Delores, in Gates NY and we often spent time there on weekends, especially around the Holidays. My favorite thing about visiting Grandma Lista-Lista was her cooking! She had a kind of apartment in the ground floor of Aunt Delores’ house and she had her own kitchen which she used to cook all kinds of traditional Italian foods. I remember trying things like dandelion greens, fried burdock stems (carduni), giant “puffball” mushrooms, salt cod (bacalao), squid (calamari), octopus (polpi) and smelt — along with homemade pizza, pasta, and many types of traditional sweets and cookies. Grandma Lista-Lista’s biscotti (what we called anisette toast) were one of my favorites.

Around Easter and throughout Spring, cooking artichokes and asparagus was very common in Italian-American households. I recall one day while visiting Grandma Lista-Lista she made an interesting dish of artichokes, eggs, and peas. I thought it was delicious and for some reason it is one of the few dishes that brings back memories of childhood and those family visits. 

artichokeseggspeas


Grandma Lista-Lista’s Artichokes, Eggs & Peas

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 2-4 servings

Ingredients:
3 large Eggs
2 TBSP Olive Oil
1-2 cloves Garlic – pressed or minced
1 (14 oz) can Artichoke Hearts – roughly chopped
1 cup Frozen Green Peas – thawed
Salt & Pepper – to taste
Grated Pecorino Romano Cheese – for topping (optional)

Directions:
1. Heat olive oil in a large skillet over med-high heat. Add minced garlic and cook until fragrant (1-2 minutes), add chopped artichokes and peas – stir and cook until artichokes are falling apart and peas are getting tender (7-10 minutes).
2. In a small bowl scramble eggs with 2 tsp water, pour into artichokes and peas and quickly stir to coat and cook the eggs through (3-5 minutes). Season with salt and pepper to taste.
3. Serve with a generous sprinkling of grated Romano cheese if desire.


Another Easter memory is eating Spinach & Ricotta Pie.

In northern Italy Torta Pasqualina or Easter Pie is the highlight of the Easter lunch table. Traditionally made with a puff pastry double crust (33 layers representing the age of Jesus Christ), chard or spinach (representing the green of Spring),  and whole hard cooked eggs (representing new life) which are nestled inside the herb and cheese filling.

My take on this dish is much simpler and quick to prepare. I choose to make it with one crust and mix the eggs into the cheese filling. It is similar to a dense quiche and very flavorful.

spinachricottapie


Dan’s Spinach & Ricotta Pie

Prep time: 20 minutes
Cook time: 45-60 minutes
Serves: 6-8 servings

Ingredients: 
1 prepared 9″ Pie Crust (regular or Gluten Free)
3 large Eggs – beaten
1 (16 oz) container Ricotta Cheese
1/2 cup Shredded Mozzarella Cheese
1/4 cup Grated Pecorino Romano Cheese
2 TBSP Fresh Basil Leaves – chopped
2 cloves Garlic – pressed or mince
1/2 tsp Freshly Ground Black Pepper
Salt – to taste
2 TBSP Grated Pecorino Romano for topping (optional)

Directions:
1. Preheat oven to 350 degrees F with rack in the center position.
2. In a large bowl combine the beaten eggs, ricotta, mozzarella, Romano cheese, chopped basil, garlic, and black pepper until smooth.
3. Squeeze as much moisture as possible from the thawed spinach and fold into to the cheese mixture – season with salt to taste.
4. Pour spinach cheese mixture into the prepared pie crust and smooth out the top with a spatula. Sprinkle with additional Romano cheese it desired. Place pie on a rimmed baking tray (cookie sheet) and place in the center of the preheated oven.
5. Bake pie until crust is nicely browned and filling has puffed around the edges and firm in the center about 45-60 minutes (check after 30 minutes and then every 15 minutes until done). Remove from oven and cool slightly on wire rack before cutting.
6. Serve Spinach & Ricotta Pie warm or at room temperature. Refrigerate leftovers for up to 3 days.


There you have it, two Easter Time recipes for you to try… one old time favorite from my Great Grandma Lista-Lista — and one simplified take on an Italian Holiday tradition. Both dishes would make a nice addition to your Easter Brunch or Dinner. You can increase the Artichokes, Eggs, & Peas recipe to serve more people as needed. Spinach & Ricotta Pie can also stand alone with a nice green salad on the side. 

Whether or not you try these recipes, I hope you and your family have a chance to spend some time together during this Easter Time

Until next time remember, “The Sauce Makes the Difference!”

Corned Beef Hash un-Canned

If you grew up in the 60’s and 70’s like I did, you probably remember some of your meals coming from cans. Back then we had some canned “convenience foods” that by today’s standards would be… well… sub-standard. Such wonderful offerings as Dinty Moore Beef Stew, La Choy Beef Chow Mein, Chef Boyardee Ravioli, VanCamp’s Beanee Weenee… and of course Armour Corned Beef Hash.

On nights when Mom wasn’t home or she just didn’t have time to cook, we opened cans. Quite often it was cans of Campbell’s Tomato Soup to go along with our grilled cheese sandwiches (or Chicken Noodle with PB&J), sometimes it was cans of tuna so my big sister could make her famous Tuna Noodle casserole (about the only thing she knew how to make aside from chocolate chip cookies) — but once in a while it was a so-called “complete meal in a can” that we would dutifully eat with our slices of Wonder Bread and Parkay margarine. 

Although I like to reminisce about those childhood canned meals, I certainly don’t miss them — and I probably wouldn’t go out and buy those product for my own pantry (unless of course the Zombie Apocalypse occurs and then all rules are off!)

Of all the canned meals I grew up with, about the only one I still enjoy every so often is Corned Beef Hash. Maybe because my Dad liked the stuff and would make it for us topped with perfectly poached eggs (actually I think what he really liked was the poached eggs, which he would always order when eating breakfast at a restaurant.) So when the notion hits me, and I’m yearning for the old time breakfast staple, I’ll pick up a can; fry it up in  the old skillet, top it with some poached eggs and dine on that perennial favorite. 

Even better though, is when I have the time and ingredients to make my own Corned Beef Hash from scratch. I’ve made it using canned corned beef (not so great) and I’ve purchased deli corned beef (pricey and usually tough) — but the absolute best home made Corned Beef Hash comes the day after St Patrick’s Day when I have freshly made corned beef leftovers (is that an oxymoron?). So below is my take on Corned Beef Hash un-canned and I hope you have an opportunity to make it next time you put that brisket in your slow cooker.


Dan’s Corned Beef Hash un-canned

Prep time: 20 minutes
Cook time: 40 minutes (including potato cook time)
Makes: 4-6 servings

Ingredients:
1 1/2 lbs. Potatoes – peeled, cut, cooked, cooled and chopped
1 lb. Cooked Corned Beef (preferably freshly made) – chopped
2 TBSP Butter
2 TBSP Olive Oil
1 large Yellow Onion – peeled and diced
3 cloves Garlic – minced
1 cup Corned Beef cooking liquid (or beef broth)
1 TBSP Sweet Paprika
Salt and Freshly Ground Black Pepper – to taste
Poached or Fried Eggs for serving (optional)

Directions:
1. Peel potatoes and cut into uniform sized pieces. Place in a large pot, cover with water, add 1 tsp salt and bring to a boil. Cook until just tender but still firm enough to hold shape about 15 minutes. Drain and allow to cool enough to handle. Chop/dice potatoes into small pieces. (Note: you can use leftover boiled potatoes if available.)
2. Meanwhile in a large skillet over medium-high heat, melt butter and oil together, add diced onions and minced garlic – spread evenly and cook until garlic begins to brown and onions are translucent about 3 – 5 minutes. Add chopped corned beef to skillet along with paprika and one cup beef cooking liquid – stir into onions/garlic. Cook until any fat on corned beef begins to melt about 5 more minutes.
3. Add chopped potatoes and stir to combine with beef/onion mixture. Press hash down to cover entire bottom of skillet and allow to cook undisturbed for 10 minutes while liquid cooks off and hash begins to brown on bottom.
4. Using a spatula flip sections of the hash over, season with salt and pepper, press down again and allow to brown for another 5 minutes. Flip sections one more time with spatula – don’t press down and cook for another 5 – 10 minutes until a crust forms on bottom.
5. If serving with eggs, poach or fry eggs during the last 5 – 10 minutes of cooking.
6. To serve lift a portion of hash from skillet and turn over on plate so crusty side is up. Top hash with 1 or 2 cooked eggs (optional) and serve.


There you have it, my take on Corned Beef Hash un-Canned. This tastes so much better than the canned variety and is most likely better for you. Although my Dad was a master at making poached eggs, I find it difficult (maybe because I’m easily distracted and tend to over or under cook them) so I usually serve the hash topped with fried eggs over-easy and a few shakes of red hot sauce on top. I also like a good whole grain toast with mine. You could also try making this hash with 1/2 regular and 1/2 sweet potatoes (just know that sweet potatoes cook faster than regular potatoes, so adjust the cooking time accordingly). We have even made this hash for dinner and paired it with a green salad or steamed broccoli. I hope you give it a try… and let me know how it comes out.

Until next time remember, “The Sauce Makes the Difference!”