Growing up with my grandparent’s was an amazing culinary adventure.  My grandfather was from Sicily and emigrated here back in the 1920’s.  He became one of the leading sales reps in the NY City area for Progresso Foods when these products were first being imported from Italy.  Because he and my father were food brokers, I had access an amazing pantry in the basement of high quality Italian ingredients.  Many weekends were spent, not playing outside with friends, but in the kitchen developing creative meals for the family.  This long-term love for cooking encouraged me to start my own personal chef service 4 years ago here on Long Island.  Since I cook for clients and need to make many meals at one service, I’ve developed ways in which to incorporate my pressure cooker to handle long cooking tasks.  This recipe for brasciole are done in a much shorter amount of time, but are really tender as if they were braised for hours.  The sauce is also delightful with your favorite pasta.

Lia’s Brasciole

Serves 4

4 Each Thin Sliced Beef, top round sliced thin for brasciole
1/2 Cup Bread Crumbs
2 Cloves Garlic, minced
1/2 Medium Onion, minced
1/4 Cup Flat Leaf Parsley, minced
1/4 Cup Grated Parmesan Cheese
2 Tablespoons Pine Nut (pignolia)
3 Tablespoons Raisins
1 Each Egg White
Salt and Pepper, to taste
4 Slices Prosciutto
1/4 Cup Flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Can (28 Oz) Crushed Tomatoes
1/4 Cup Red Wine
1 Tablespoon Italian Seasoning
Pressure Cooker
Kitchen twine

1. Process garlic, onion, and parsley until finely minced in a chopper or food processor.  Blend this mixture with the bread crumbs, cheese, salt, pepper, pine nuts,raisins and egg white.

2.  Lay a slice of prosciutto over a piece of brasciole meat.  Place the stuffing on top of the prosciutto.  Roll and tie with twine to secure.  Dredge the rolls lightly in flour and set aside.

3.  Heat the pressure cooker and add the butter and olive oil.  Brown the brasciole rolls on all sides.  You may have to do this in batches to fit in the cooker.  When finished browning, remove meat and add the wine to deglaze pan.  Add the crushed tomatoes and the italian seasoning.  Add the rolls back to pressure cooker (it is okay to stack them on top of eachother) and bring the sauce to a boil.  Close the lid and cook the rolls for 20 minutes, (you may need to vary the time depending upon your pressure cooker, and the number and thickness of the rolls).   Release the pressure naturally.  If the rolls are not tender enough (test with a fork), you can continue to simmer them in the sauce until desired doneness or recover the pressure cooker and cook for an additional 10 minutes, and check again.  Taste the sauce and season with salt and pepper, to taste.

Chef Lia Soscia, CPC
Home Cooking Consultant Personal Chef Service, Long Island

Chicken Curry

Serves 2-3

1 Tbsp canola oil
1 large yellow onion, sliced
1 large bell pepper, sliced (color of your choice)
1 lb boneless, skinless chicken breasts, cubed
1 13.5 oz. can coconut milk
1 8oz. can sliced bamboo shoots, drained and rinsed
3.5 oz. curry paste (color of your choice)
12 Thai basil leaves (optional)
Kosher salt, to taste
1 cup jasmine rice, cooked

Heat oil in large saute pan over medium-high heat.  Add onion and bell pepper and saute for 2-3 minutes, or until tender-crisp.  Add chicken and saute for 3 minutes.  Add coconut milk, bamboo shoots and curry paste; stir to combine.  Lower heat to medium-low and simmer for 7 minutes or until chicken is cooked through.  Stir in basil leaves.  Season with salt, to taste.  Serve over rice.

Enjoy!

Chef Tracy Chin
www. tracychin.com
www.pinotandpineapple.com

The weather is getting warmer and it’s time to dust off those outdoor barbeques. If you aren’t a diehard griller who has used the outdoor gas grill all winter, chances are you need to do a few safety checks before firing it up. A few simple steps and your on your way to some great meals this season. Not doing these safety checks can cause a very dangerous situation one of which I lived many years ago.

It was a beautiful spring day and my husband went out on the deck to light the grill for the first time that season. We were young and anxious to use our gas grill in our new backyard. As this was one of our first gas grills, we didn’t really know about the dangers that lurk in grills unused for long lengths of time. As it was, some spiders decided to make a home under the cover and in the gas pipes. When the barbeque ignited, it literally blew up. It was very lucky for us that the fire department was only a block away. Things worked out all right and my husband ever determined to not give up on his grill decided to rebuild the grill with new parts and a coat of fresh paint.

Before we move on to some great rub and marinade recipes, you should follow the links below read about grill safety tips:
Gas grill safety courtesy of the Propane Education & Research Council

http://usepropane.com/select/safegrilltips?categories=cooking

Charcoal grill safety from the Hearth, Patio and Barbeque Association

http://www.hpba.org/consumer/bbq/safety.shtml#charcoal

Grilled foods are so versatile. You can spice them up simply or go all out and put on the heat. Depending upon what you are grilling there is a perfect marinade or rub. Marinades are good for meats that aren’t very tender. Rubs are great for meats and fish that you cook quickly. There are many barbeque experts out there, especially in the Deep South where barbeque is the prevailing style of cooking year round. I am particularly fond of Bobby Flay and Steve Raichlen’s recipes as they use basic skills but powerful flavor combinations. Take a trip to the library and peruse their cookbooks and you will discover many new favorites. And, don’t forget those sides! Grilled meats and fish go great with summer’s produce bounty.

To get you started, here are a few of my favorite bbq recipes. Happy grilling!

Basic Barbeque Rub – good for any meat or fish

6 Tablespoons Paprika

2 Tablespoons Coarsely-ground Black Pepper

2 Tablespoons Kosher Salt (or Other Coarse Salt)

1-Tablespoon Chili Powder

2 Teaspoons Brown Sugar – (packed)

1 Pinch Cayenne Pepper – to taste

Mix the spices in a small bowl. Store the rub covered in a cool, dark pantry or freezer. Yields ¾ Cup

Poultry Rub

3/4 Cup Hungarian Paprika

1/4 Cup Freshly-ground Black Pepper

1/4 Cup Celery Salt

1/4 Cup Sugar

2 Tablespoons Onion Powder

2 Tablespoons Dry Mustard

2 Teaspoons Cayenne

2 Tablespoons Dried Grated Lemon Zest (from 3 to 4 Lemons)

Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place. Yield about 1 Cup

Beef Teriyaki Marinade

1 1/2 Pounds Sirloin Steak

1/2 Cup Soy Sauce

1/2 Cup Dry White Wine

1 Clove Garlic, minced

1 Teaspoon Ginger

1 Tablespoon Cornstarch

          2 Tablespoons Sugar (or Splenda)

Place beef steaks in a shallow dish.

Combine soy sauce, wine, garlic, and ginger. Pour over meat, cover and refrigerate. Marinate 2 hours.

Broil or barbeque beef 2 minutes on each side (or until desired doneness). Pour marinade into saucepan. Add cornstarch and cook over medium eat, until sauce thickens. Remove from heat, stir in Equal. Serve sauce over meat. Chef’s Note: It is very important to boil the marinade after marinating meat to assure that there is no bacteria alive in the sauce.

Thai BBQ Sauce – great with shrimp and chicken

 3 Tablespoons Soy Sauce

2 Tablespoons Fish Sauce

3 Tbsp. Lime Juice

2 Tsp. Honey

1 Tsp. Fresh Ginger, minced

3 Each Thai or Serrano Chiles, minced

2 Tbsp. Green Onion, minced

1 Tbsp. Cilantro, chopped

4 Cloves Garlic, minced

Add all ingredients to a blender or a food processor with a metal blade. Pulse the ingredients together to mix well. Marinate the food of your choice for at least an hour. Then throw that stuff on the grill!

Eggs Benedict with Artichokes,  Pancetta, and Lemon Cream Sauce

4 each fresh steamed artichoke bottoms (or you can used canned artichoke bottoms)
2 teaspoons extra virgin olive oil
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish (if desired)
4 slices pancetta, thinly sliced
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon water
2 tablespoons butter
6 large eggs
4 large egg whites
2 tablespoons marscapone cheese
1/4 tsp. salt
Preheat oven to 425 degrees.

2.    Toss artichoke bottoms with the olive oil and half of the oregano. Place them top-side down on half of a large baking sheet. Place pancetta slices in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.

3.    Meanwhile, whisk mayonnaise, sour cream, lemon juice and water in a small bowl until smooth. Set aside. Beat eggs and egg whites in a large bowl.

4.    Heat the butter in a large, nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in the marscapone cheese and the remaining oregano and the salt.

5.    To serve, divide the artichoke bottoms among four plates. Top each artichoke with a slice of crispy pancetta, equal portions of scrambled eggs and the creamy lemon sauce. Garnish with oregano sprigs, if desired.

Whole Grain Wheat  Salad With Sweet Peas, Asparagus, And Feta

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, and cut into 1 1/2″ lengths
1/2 pound frozen sweet peas, defrosted
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup extra virgin olive oil
1/4 cup Sherry wine vinegar
1/2 cup pitted kalamata olives, chopped coarsley
7 ounces feta cheese, crumbled

1.    Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes.  Drain.  Transfer to large bowl.

2.    Meanwhile, cook asparagus  in another saucepan of boiling salted water until crisp-tender, about 3 minutes.  Drain.  Add to farro with tomatoes, onion, and dill.  Whisk oil and vinegar in small bowl.  Season dressing with salt and pepper.  Add dressing, olives,  and feta to salad; toss to coat and serve.
Note: If you can’t find farro which is usually found in gourmet Italian markets, you can substitute wheatberries or even pearled barley.

There’s nothing better to warm the soul that a great bowl of soup. Yesterday, as I stared at the fabulous looking butternut squash and apples I purchased, I dreamed of all the things I could do with it. With dinner fast approaching, I needed something quick. A pressure cooker (of which I have many different kinds) is a great tool for fast, delicious soups in a hurry.

I tweaked the recipe below that I found in my endless quantities of recipes and it was a big hit with the family. (They aren’t big butternut squash fans, but I think I have some converts!). If you don’t have a pressure cooker, you’ll need to vary the time it takes to make this recipe. (I’ve made notes in each step, where appropriate).

Enjoy!

Chef Lia

Indian-Style Butternut Squash Soup

Serves 4 to 6

2 Small Butternut or Acorn Squash, halved, seeded
1/2 Cup Water
3 cloves garlic, chopped
1 Medium Onion, peeled, chopped
3 Celery Ribs, peeled, chopped
3 Small Carrots, peeled, chopped
1 Tablespoon Mild Curry Paste (Indian-Curry style) – (to 1 1/2)
2 Cups Chicken Stock – (to 3)
2 Tart Apples, Like Granny Smith, sliced
Oil, as needed
Butter, as needed
Plain Yogurt, for serving

1. Place trivet in bottom of 5-quart or larger pressure cooker. Add squash and water. (If you don’t have a pressure cooker, place the squash in a large dutch oven with the same amount of water).

2. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes. (Alternative: bring to boil, lower heat and simmer, covered for about 1 hour or until soft).

3. Remove from heat and use Natural Release Method. (Alternative: Remove squash from dutch oven and set aside to cool).

4. When squash is cool, scoop it from its skin with a spoon.

5. While squash is cooling, saute apple slices in butter until carmelized.

6. Remove liquid from pressure cooker (or dutch oven) and saute the onion, celery and carrots in a small amount of oil, until soft but not brown.

7. Add the curry paste (use your taste here…), squash, carmelized apples, and stock and bring to a boil, stirring occasionally.

8. Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes. (Alternative: bring soup to a boil, lower heat and simmer for 30 minutes).

9. Remove from heat and use Natural Release Method. (Alternative: remove dutch oven from heat and cool slightly).

10. Puree the soup in the pressure cooker (or dutch oven) using a hand blender. Add additional stock if a thinner consistency is desired. (If you don’t own a hand blender, use your regular blender and blend in batches. Be sure to not cover the blender completely and use a towel over it to avoid a massive mess).

11. Taste the soup and season with salt and pepper, to taste. (If you’re like me and love indian food, you can add some curry powder and ground cumin for additional pizzaz!). Top individual soup portions with a tablespoon of yogurt and serve.

NOTE: Leftovers reheat wonderfully. You can freeze for up to a month or keep in the refrigerator for up to 3 days.

One of my favorite fruits of winter is the blood orange. Native to Sicily and Spain, the blood orange is unique among citrus fruits for its intense deep red coloring, in some cases as deep and dark as blood. Like other citrus fruits, the blood orange is high in vitamin C. But what makes it unique is its high concentration of anthocyanin, an antioxidant which is believed to reduce the risks associated with many ailments, including age-related illnesses. Blood oranges diminish the risk of heart disease, some types of cancer and “bad” cholesterol build-up. They may also reduce the risk of cataracts, and aid in the body’s healing process. [wikipedia]

While in Sicily last Spring, I got to taste many fresh blood oranges in the markets of Palermo and in the countryside near the slopes of Mt. Etna, whose rich volcanic soil aids in the growing of the blood orange. There are three varieties of blood oranges, the Tarocco (a “half-blood” variety), the Moro, and the Sanguinello (both “full-blood” varieties). The Tarocco and Moro are native to Italy, while the Sanguinello originated in Spain. All three are grown and highly prized in Sicily.

So while I enjoyed the blood oranges of Sicily greatly, I didn’t expect to be able to enjoy the juice so readily here in the US. Well, recently, I received a package with samples of a new juice available here in the New York area from I.O. Italian Organics. I.O. is a blend of all 3 major varieties of blood orange, and it’s certified organic. Curious, I drank a bit (chilled, of course), and found it to be nearly as flavorful as the freshly pressed blood orange juice I sampled in Sicily. Sadly, it didn’t have quite the same punch of freshness that you’d get from a just-pressed orange, but it does have the sharp tartness and wonderful bitterness that hits the back of the throat.

So to really test this product, I decided to make a simple recipe, a blood orange granita. I love to have sorbets and granitas as an intermezzo between courses at a long dinner, or as a simple weeknight dessert. Cold desserts have to start with an intensely flavorful base, since the cold dampens the taste buds and makes it harder to taste the subtleties. So what better way to see just what kind of punch this juice would pack?

The recipe is quite simple:

Blood Orange Granita

3 cups blood orange juice

1/4 cup simple syrup:

(2 parts sugar to 1 part water, heated to boiling, then cooled)

splash of lemon juice (optional)

grind of black pepper (optional)

Mix the simple syrup into the juice until it tastes sweet enough to you. You want it to be too sweet to drink, but not so sweet that you won’t taste the distinctive tartness of the blood orange. You may not have to use all the simple syrup. If the juice is not very tart, you can add a splash of lemon juice, or a grind of black pepper to bring out the flavors.

Pour the mixture into a wide flat metal or glass dish. You want to have as much surface area as possible to help it to freeze quickly. Place flat in the freezer for a while, then scrape with a fork to break up the ice crystals and return to the freezer and repeat until the mixture is totally frozen and granular. I prefer to serve it very granular, with “chunks” of crystals. If you prefer, you can run it through a blender, then freeze again, if you want it to have more of a sorbet consistency.

I.O.’s juice did not disappoint. I found it to be very flavorful, very tart, and with a distinctive sharpness, that served as a perfect dessert for our New Year’s Day meal of Sausage and Mussels (see our recent video shot in Lunenburg, Nova Scotia with Chef Rick Ogilvie.) Try this yourself at home, but do try to get real blood orange juice, whether you find them fresh and juice them yourself, or from a quality bottled juice.

-Chef Mark