Easter is coming and in my family that means we make a lot of Pies! Not apple, or cherry, we make meat pies (pizza rustico), spinach pies, artichoke pies.. Pies to eat before our 5 course meal, same as Christmas dinner!
This is a pie you serve as an appetizer or with your main course. Either way, your family will be cheering.
What you will need:
2 Pie Shells (from the freezer section)
1 large bag of frozen chopped spinach
1 Large container of Part Skim Ricotta
1 Large Mozzarella for shredding or 1 bag of already shredded Mozzarella (Polly-o or Sorrento)
1/2 cup grated pecorino romano or locatelli cheese
2 eggs
3 cloves of garlic (chopped)
Olive Oil
Salt/Pepper
1 Large Saute Pan
Large mixing bowl
1 or 2 baking sheets depending on how long they are. You need to be able to fit both pies.
In your Saute Pan, add in your olive oil to line the pan. Turn to med-high heat. Once the oil is heated, add in your garlic. let it start to get somewhat golden brown (less than a minute).Now add in your bag of frozen spinach (no need to thaw it before hand). Stir until cooked all the way (no longer frozen). Turn off your stove.
Preheat your oven now at 375 degrees.
In your large mixing bowl, add in your ricotta, shredded mozzarella, 2 eggs and grated cheese. Mix all together until the eggs are evenly spread throughout the mixture. Add in salt and pepper to taste. About 1 teaspoon of salt and about 3 shakes or grinds of pepper. Mix evenly again. Now take your spinach from the saute pan and add it to the mixing bowl. Again stir until the ingredients in the bowl are evenly distributed.
You should definitely have enough for both pie shells. Add in your mixture to each pie shell. You should leave a little room at the top (don't fill all the way). The ingredients will rise during the baking stage.
Place your pies on the baking sheet/sheets. Put in the oven, it should be preheated to the correct temp by now. Set your timer for 30 minutes. Check periodically after the first 15 minutes. All ovens vary in levels of temperature and cooking time. You want to take your pies out once the top has turned a golden brown.
Tip: I usually place foil around the edges of the pie, sometimes they tend to cook quicker then the inside. To avoid burning the edges, i add the foil, then at the last 5-10 minutes of cooking time, i remove the foil so that the edges can get a nice golden brown color.
You don't serve this dish right out of the oven. If you do, the inside will just spread out once you cut into the pie. Let is hang out for about an hour. Serving this at room temperature to warm is the way to go!
Buon Appetito!
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Wednesday, March 30, 2011
Escarole & Beans.. Scarole e fagioli
I intentionally took out my 2 bushels of escarole this morning and put them on my kitchen counter, so that when my mom walked in, she might ask if I wanted her to get started on it for dinner. Sure enough, she did! So, I'll be honest and tell you that I didn't completely cook this dish tonight, I had a little help, but i can definitely tell you that the recipe is the same. This dish is on the healthy side, it's chock full of protein and leafy greens. You can make this a side dish or as your meal.
What you will need
1 Deep Pot
Olive Oil
4 cloves of garlic
2 bushels of escarole
1 can of cannellini or small white beans
Salt & Pepper
Preparation:
Fill your Pot half way with water. Turn on High Heat, cover. Start to clean the escarole, one leaf at a time in cold water. The last thing you want is to be enjoying your meal and then hearing crunch or the feeling of sand in your mouth. Its a tedious process, but worth it.
Once your leaves are cleaned, cut in half or quarters. Throw the leaves in the pot of water. At this point you can chop your garlic. Using fresh beans is great, but in terms of quickness and time, the canned beans are fine too. No need to drain the liquid out of the can, the starchy consistency will help thicken the dish. Once the leaves are wilted, and the water is just about boiling, you can stain the escarole.
Using the same pot, place it back on the stove, add in your olive oil, enough to line the pan, once the oil is heated, throw in your garlic. You want to make sure your garlic turns a goldne brown color. Cutting your garlic in slices vs chopped is best for this dish as you don't want crunchy garlic bits, but a nice smooth garlic taste. Once they are golden brown, add in your can of beans. Stir once, the heat should be turned down to medium. Now add in your escarole. Cover and let cook for about 8 minutes only. Add in Salt and Pepper and you are ready to serve.
Tip: You can easily add any type of Pasta to this dish, or serve with a crostini and grated cheese. It's filling and nutritious!
Wine Recommendation: Rodney Strong 2008 Reserve Pinot Noir
Bon Appetito!
What you will need
1 Deep Pot
Olive Oil
4 cloves of garlic
2 bushels of escarole
1 can of cannellini or small white beans
Salt & Pepper
Preparation:
Fill your Pot half way with water. Turn on High Heat, cover. Start to clean the escarole, one leaf at a time in cold water. The last thing you want is to be enjoying your meal and then hearing crunch or the feeling of sand in your mouth. Its a tedious process, but worth it.
Once your leaves are cleaned, cut in half or quarters. Throw the leaves in the pot of water. At this point you can chop your garlic. Using fresh beans is great, but in terms of quickness and time, the canned beans are fine too. No need to drain the liquid out of the can, the starchy consistency will help thicken the dish. Once the leaves are wilted, and the water is just about boiling, you can stain the escarole.
Using the same pot, place it back on the stove, add in your olive oil, enough to line the pan, once the oil is heated, throw in your garlic. You want to make sure your garlic turns a goldne brown color. Cutting your garlic in slices vs chopped is best for this dish as you don't want crunchy garlic bits, but a nice smooth garlic taste. Once they are golden brown, add in your can of beans. Stir once, the heat should be turned down to medium. Now add in your escarole. Cover and let cook for about 8 minutes only. Add in Salt and Pepper and you are ready to serve.
Tip: You can easily add any type of Pasta to this dish, or serve with a crostini and grated cheese. It's filling and nutritious!
Wine Recommendation: Rodney Strong 2008 Reserve Pinot Noir
Bon Appetito!
Thursday, March 24, 2011
Tilapia with Olives Capers and White Whine Sauce
You'll see mostly Fish Main Courses on my blog through Easter. My husband gave up Meat for Lent, so Fish is on the Menu most every night, unless I am cooking pasta. I've somehow got him to try some meatless meat products but i don't want to convert him into a vegetarian..This dish will take you less than 30 minutes from start to finish.
What you will need:
Large Frying Pan or Sauce Pan
2 cutlets of Tilapia thawed
1/2 onion sliced
2 cloves of garlic sliced
1/2 cup of green manzilla olives with pimento
1 teaspoon of capers
1/2 cup of white wine (Pinot or Chardonnay will do)
Olive Oil
Salt/Pepper
1 tablespoon of butter
Let's get cooking:
Line your sauce pan or frying pan with Olive Oil. Once heated add in your garlic and onions. Now add in your fish cutlets. Let cook on either side on Med-High Heat for 5 minutes. You should get a nice brown sear on each side. Now add in your White wine, olives, capers & butter. You can skip the butter if you want, it's not going to make or break the dish, it just adds a little texture of thickness to the sauce. Let cook uncovered for about 10 minutes on Medium heat.
Pair this with the Brussel Sprout side on my blog as well posted earlier in the month adding potatoes to the recipe and you have a complete meal. Slice the potatoes in half and then in sticks to cook evenly with the sprouts.
Wine Recommendation: Etude 2007 Pinot Noir, Carneros
Buon Appetito!
What you will need:
Large Frying Pan or Sauce Pan
2 cutlets of Tilapia thawed
1/2 onion sliced
2 cloves of garlic sliced
1/2 cup of green manzilla olives with pimento
1 teaspoon of capers
1/2 cup of white wine (Pinot or Chardonnay will do)
Olive Oil
Salt/Pepper
1 tablespoon of butter
Let's get cooking:
Line your sauce pan or frying pan with Olive Oil. Once heated add in your garlic and onions. Now add in your fish cutlets. Let cook on either side on Med-High Heat for 5 minutes. You should get a nice brown sear on each side. Now add in your White wine, olives, capers & butter. You can skip the butter if you want, it's not going to make or break the dish, it just adds a little texture of thickness to the sauce. Let cook uncovered for about 10 minutes on Medium heat.
Pair this with the Brussel Sprout side on my blog as well posted earlier in the month adding potatoes to the recipe and you have a complete meal. Slice the potatoes in half and then in sticks to cook evenly with the sprouts.
Wine Recommendation: Etude 2007 Pinot Noir, Carneros
Buon Appetito!
Tuesday, March 22, 2011
Shrimp Paella
I was excited to see my Recipe's make the cut for our local paper, the Staten Island Advance Cook Book. Maybe next year, i'll be able to compete! Both recipes that got published are here on my blog as well!
Tonight on the menu was/is Shrimp Paella. Its kind of hard to cook for one person, so i always have left overs ( I'm a vegetarian) and I have yet to give my girls shrimp.This dish is super easy, took me about 45 minutes from preparation to the end product. You can use X-Large Shrimp or Medium size for this dish. You just don't want the real small guys.
What you will need:
1 Deep Sauce Pan (medium size)
1 5 oz. bag of Carolina Saffron Rice
4 Large Pitted Green Olives
1 Marinated Roasted Yellow or Red Pepper (1 meaning one slice of the pepper, not the whole thing)
3 shakes of chili powder
1lb of uncooked cleaned and de-veined Shrimp (tail off)
2 garlic cloves chopped
1/2 onion chopped
1 cup of water
1/4 cup of extra virgin olive oil
Let's get cooking!
In the Sauce pan add your oil. Heat to MED..Once it has heated, add in your garlic and onions. Once they start to sizzle a bit, add in your shrimp, peppers and olives. You should cut your peppers in small pieces and the olives you can cut into 4 slices. Do not cover. Once the shrimp is starting to turn pink, add in your Water and your rice. Make sure the heat is still on Medium, stir once to evenly distribute all of the ingredients in your sauce pan. Cover and let cook for 15 minutes. Uncover, to let the water evaporate and allow you to get the sticky paella consistency. Add in your chili powder! A couple of shakes should be enough. This should take about 5-8 more minutes, I usually crank the gas up a little bit. Granted, you wont' have the crispy bottom like authentic Paella is made, but I'm cooking for convenience and deliciousness here.. If you want that crusty bottom, use a cast iron pan and cook the rice with less water..
Buon Appetito!
Wine Recommendation: Cloudy Bay Sauvignon Blanc 2009 New Zealand
Tonight on the menu was/is Shrimp Paella. Its kind of hard to cook for one person, so i always have left overs ( I'm a vegetarian) and I have yet to give my girls shrimp.This dish is super easy, took me about 45 minutes from preparation to the end product. You can use X-Large Shrimp or Medium size for this dish. You just don't want the real small guys.
What you will need:
1 Deep Sauce Pan (medium size)
1 5 oz. bag of Carolina Saffron Rice
4 Large Pitted Green Olives
1 Marinated Roasted Yellow or Red Pepper (1 meaning one slice of the pepper, not the whole thing)
3 shakes of chili powder
1lb of uncooked cleaned and de-veined Shrimp (tail off)
2 garlic cloves chopped
1/2 onion chopped
1 cup of water
1/4 cup of extra virgin olive oil
Let's get cooking!
In the Sauce pan add your oil. Heat to MED..Once it has heated, add in your garlic and onions. Once they start to sizzle a bit, add in your shrimp, peppers and olives. You should cut your peppers in small pieces and the olives you can cut into 4 slices. Do not cover. Once the shrimp is starting to turn pink, add in your Water and your rice. Make sure the heat is still on Medium, stir once to evenly distribute all of the ingredients in your sauce pan. Cover and let cook for 15 minutes. Uncover, to let the water evaporate and allow you to get the sticky paella consistency. Add in your chili powder! A couple of shakes should be enough. This should take about 5-8 more minutes, I usually crank the gas up a little bit. Granted, you wont' have the crispy bottom like authentic Paella is made, but I'm cooking for convenience and deliciousness here.. If you want that crusty bottom, use a cast iron pan and cook the rice with less water..
Buon Appetito!
Wine Recommendation: Cloudy Bay Sauvignon Blanc 2009 New Zealand
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