Veal Saltimbocca

Saltimbocca Italian: "jumps in the mouth"

Forget jumps, this entree leaps, twirls, and does summer saults in my mouth. This is probably because veal is my favourite meat and prosciuitto my favourite delicacie. While everyone is likely familiar with veal, sliced prosciuitto on the other hand, is usally served in sandwiches, as an antipasto, and often pairs with cantaloupe melon. It is a delicacie that is also especially popular in Italian cuisine, used in pasta sauces, on pizza, or involved when cooking other meats.

My mother claims to this day that she has never had better veal saltimbocca than at a little restaurant in Italy, on her and my father's honeymoon. *Sigh* That obviously cannot be topped, but I am told mine comes close (thanks mom and dad). This recipe is simple to make and even easier to eat. What better than the combination of veal topped with proscuitto and Italian spices, marinated in wine.

The Recipe

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Ingredients:
olive oil

butter

dry white wine

veal cutlets

proscuitto slices

sage leaves

Place the veal between two sheets of plastic wrap and pound with a meat mallet. Season if desired, cover each veal piece with a slice of prosciutto, and place a sage leaf on top. You can secure the sage in place with a toothpick.

Heat your oil and butter in a large frying pan. Add the veal in batches, with the proscuitto facing up, and fry over medium high heat until the veal is cooked through. This will only take few minutes.

Try to drain most of the oil from the pan and add your wine. Cook over high heat, adding more butter if desired.

Spoon the juices over the veal when serving.

Jumping with flavour,

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Haley

To Puree or Not to Puree: Potato Leek Soup

At the onset of fall, amongst the cool and rainy weather you can huddle under an umbrella, like my mother, so you can still barbeque your favourite meats and grill your favourite vegetables, or you can embrace the "soup season". Whether you are someone who finds it easy or one who finds it hard to accept that summer has passed, I have a recipe that will help you ease into the fact that fall is here. So when the clocks "fall" back an hour, and you are walking in from the cold to your home at hours of darkness, you will see that there is no better dinner than cozying up to a quick and easy, but not ordinary, warm bowl of soup.

When I walked into work this weekend, and we did not have many customers' orders to satisfy, I found my boss gathering ingredients together with her own craving to satisfy, potato leek soup.


Potato leek soup is like a soup version of a baked potato with chives (or "the works" baked potato, depending on your garnishing). A leek belongs to the onion and garlic family, and looks like a green onion in appearance, but on a larger scale. And a potato, well, is only the best ingredient for endless possibilities in the kitchen.

Interested in this soup, I peaked over my boss' shoulder to learn her recipe. When I get to the recipe, you will understand why this soup looked absolutely appetizing to me. Why I say lookED is because when I sat down for lunch the most terrible thing had happened. She had pureed the entire soup. "Why did you puree the soup?" I asked, to which she answered, "you're supposed to puree potato leek soup...well, I guess you don't have too". To puree or not to puree? Two roads diverged, and sorry I am not, I can travel both.

The Recipe

Ingredients:
oil
white onions
celery
red skinned potatoes
leeks
sour cream
cheddar cheese & green onions to garnish

In a pot over medium heat, sautee your onions and celery in oil until soft, do not brown.

Cut your potatoes, which I recommend not peeling, into cubes or chunks. Once the onions and celery are soft, add your potatoes, while also adding more oil to coat the potatoes.

Slice the white base and light green part of the stalk of your leeks and add to the pot, feel free to add a taste of white wine or chicken stock at this point, and cook until your leeks are wilted.

Fill your pot with water and bring to a boil, adding water just enough so that your soup is still thick/chunky.

The best of both worlds
Although the pureed soup was not all that appetizing to look at, it still tasted delicious. However, if you choose to leave your soup looking hearty, do not puree, add or top with sour cream, and enjoy. Otherwise, puree, but top with sour cream, cheddar cheese, and green onions to give it some texture.

Now put your grills away with no reason to be sad about it,

Haley

Bye Bye Banana Bread, Hello Banana Snack Cake

I baked my heart out at work this weekend. Everything from your classic brownies and chocolate truffles to lemon cheesecake squares and brandy snaps! I even fit in some no-bake nanaimo bars.

I work for a family owned and operated Italian catering and specialty food store, and in terms of our desserts we have an absolutely talented elderly lady who bakes the intricate Italian cookies right out of her basement, while at our kitchen, we usually stick to a binder of laminated all-around favourites that make the average customers happy. Every now and then, however, a new recipe may find its way in. And this is where the banana snack cake comes in, into the baking binder, into my heart, and into my tummy.

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If you like banana bread (I know it is a favourite of mine that I have tested several recipes for) then you will love this cake. With a twist, it is full of extra goodies from oatmeal oats to chocolate chunks and shavings that mmm melt in and all throughout this treat. To gain an idea of how good it is, the owner's elderly mother called over to me as I was cutting the cake into squares, while she sat grinding what she had dried of the summer's Italian herbs, "can I have the ends". She then proceeded to eat all of the edges that I removed from the cake and for some reason her facial expression did not lead me to believe this was just because she refuses to throw anything away. A sample was also enjoyed by several customers who were in the store at the time, other workers, and of course myself.

The recipe was obviously copied and taken home with me, and the cake is likely to appear into my coffee breaks this week. If you are feeling a little envious right now, I am sure it can make an appearance with you as well - in your kitchen, breakfast nook, lunch bag, hidden in your apron at work (guilty), pocket during class (may be guilty of this week) - oh, it is just so good and I would be more than happy for you to experience it too!

The Recipe

Ingredients

1 cup sugar

2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

(I recommend sifting the dry ingredients listed above)

1 cup rolled oats

1 cup chocolate chips, or cut up a chunk of chocolate

1 cup butter, softened

2 eggs

1/2 cup buttermilk (1 tbsp vinegar, fill with milk to 1/2 cup)

1 cup ripe bananas, mashed

Heat your oven to 350 degrees. Grease a 13X9 inch pan. In a large bowl combine your butter, eggs, buttermilk, and bananas. Blend well. Stir in the rest of your dry ingredients. Spread the batter over your greased pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Slice up your cake, pour a cup of coffee, and you are all set,

Haley

Chinese Coleslaw

It has been said that the Chinese invented pasta. Although I do enjoy a variety of Chinese food, when it comes to pasta, I will have to stick by my fellow Italians who I believe perfected it. So then why am I even making reference to Chinese Cuisine? Well, because there are many other "Chinese inspired" recipes that ought to be noted, aside from simply their noodles. One I get very excited about, which I am not sure whether or not it is an adaptation of a Chinese recipe, is however "Chinese coleslaw". This probably cannot be found at your favourite Chinese restaurant so you will be very interested in following up with this recipe.

Do you do potlucks?

If you have ever been to a potluck party, or are ever looking for a potluck idea, this is one of my favourites. Every Christmas holiday I attend an "Annual Cousins' Christmas Party" where every one of the 25+ cousins brings a favourite dish. And, right between the pastas, antipastos, and four competing homemade pizza recipes (one handed down from each of the four aunts) you will find this Chinese coleslaw that somehow made its way into this rather Italian smorgasbord. And no, it is not me who brings it into a cousin's Italian home, but let me tell you, I have found a way to bring it back to mine by way of the recipe. Since we have had the recipe, my sister - who is a nurse - uses it from time to time when her floor at the hospital has their monthly or so potluck!

What does it taste like?

From the ingredients you can probably gain a feel for its flavours. Note: It does take on a sweeter taste, like most Asian/oriental salads do. Just remember, its a potluck favourite so the majority of a crowd will love it!

The Recipe

Ingredients:

1 cabbage, sliced (or 1 bag of coleslaw mix)

1 cup sunflower seeds

1 cup slivered almonds (or flat)

2 packages of beef ramin noodles (oriental or Mr.Noodles)

green onions

Dressing:

1 cup oil

1/2 cup sugar

1/3 cup vinegar

seasoning packets from your noodles

Mix all ingredients in a bowl. Combine the dressing ingredients and pour over your coleslaw mix. Refrigerate, which will allow your coleslaw to absorb the flavour.

Final tip: Try toasting your almonds (on a baking sheet) in the oven before adding them to your coleslaw,

Haley

Hummus: Healthy and Delicious...and Easy to Make!

Although I live by Italian cooking, among many other ethnic favourites of mine is Lebanese cuisine! One reason is that I consider the foods to allow for a very healthy, balanced diet. It is also especially suitable for vegetarians. And so you could conclude that I eat Lebanese food more than I make it. However, a hummus recipe that comes from a best friend of mine's mother is one that keeps me quite busy.

I wanted to first introduce Lebanese cuisine with hummus because it is a universally tasty dip that does not necessarily call for an acquired taste. It is a chickpea dip with its second most important ingredient tahina (ground sesame seed paste), and so this dip is also referred to as hummus bi tahina, "chickpeas with tahina". This also tangy and garlicky dip can be found in your local grocery store, but the only time I have purchased hummus is from the market I used to work for, where my friend's mother made it from scratch! Of course, I recommend making it yourself as well, and this recipe will make it all that much easier.

The Recipe

Ingredients:
1 can chickpeas
2 cloves garlic
2 tbsp tahina
1 tbsp, lemon juice (or more, to your taste)
water, to thin
salt, to taste

Wash and drain your chickpeas and add them to a pot of water to boil. While your chickpeas are warming, put your garlic into a food processor and crush.

Once your chickpeas are warmed, strain them, and add on top of your crushed garlic. Begin to whip your chickpeas, scraping the chickpeas from the edges if and when necessary. While the machine is on, add water slowly to thin, but until the consistency is still quite thick, at this point it should be like peanut butter. You do not want to add a lot of water otherwise your chickpeas will start to clump.

Now add your tahina and lemon juice. Again, it is important to add your ingredients slowly, so your hummus is not watery. Your final texture should be smooth; not thick and not watery. Remember, it's a dip/spread!

Add your salt to taste and garnish with olive oil and parsley. There are numerous other ways you can garnish hummus including cucumber, turnips, olives, green onions and/or paprika. Hummus is traditionally eaten with pita bread or various flat breads, but is increasingly popular as a dip for crackers or tortilla chips. I think it pairs well with raw vegetables as a veggie dip.

It cannot get easier! Chill and serve,

Haley

Fondue

Being that today is one of my best friend's birthdays, I have decided to pull out a party-inspired recipe favourite. Fondue! Easy to make; makes friendly gatherings easy. Easy, however, is an understatement when referring to this dip. More importantly, fondue is the center of social gatherings and makes get-togethers cozy and fun! Even more importantly, it's delicious.

About fondue...

Fondue is a dish that is shared. The contents of the fondue pot, which is kept over a burner, are kept in a liquid state available for assorted dippers. Long forks are used to spear assorted dippers that are dipped into the pot and eaten. It is a good idea to have a separate pot for every four to six people. I also recommended using actual fondue pots, which range in price and can be found almost anywhere...try a local department/kitchen store!

Cheese fondues are probably the best known, but there are several other possibilities. I am going to share my version of cheese fondue as well as a perfect dessert choice to follow up this appetizer/meal...what other than, chocolate fondue!

The Recipe

Ingredients:
Cheese FUNdue
1/2 lb/1 cup Swiss cheese: Emmenthaler or Jarlsberg, shredded (your dry cheese)
1/2 lb/1 cup Gruyere cheese, shredded (your sweet cheese)
1 clove garlic
1 cup dry white wine (thinning agent)
1 tbsp lemon juice
1 to 2 tbsp cornstarch or flour (thickening agent)
3 tbsp Kirsch
1/4 tsp pepper
nutmeg, to taste

Rub the inside of the fondue pot with your garlic clove. Afterward, I add the clove to the pot, you can add or discard. Heat your white wine and lemon juice, until hot, but do not boil. Reduce heat to low and slowly stir in your cheeses. Slowly add the remainder of your ingredients.

To Dip: crusty Italian or French bread baguettes, cut bite-size. It is important to use crusty bread, so it does not become soggy or get lost in the cheese. Also try, cubed ham, broccoli, or cauliflower.

Chocolate FUNdue
1 cup chocolate, chopped

1 cup whipping cream
2 tsp Grand Marnier (optional)

Heat cream until warm, do not boil. Slowly stir in chocolate, mixture will become smooth. Stir in liqueur.

To Dip: strawberries, banana slices, pineapple chunks, angel food cake, marshmallows

After a few trial runs, it will be no time before you are ready to host your own fondue party!

Melting and dipping often,

Haley

Dessert Liqueur, Correct your Coffee

Traditional Italian meals end with dessert, café, e "digestivo". In my experience, Italians always finish a meal with "something for the digestion"; an after-dinner drink to aid the digestion of heavy meals. This is usually one or more shots of liqueur(s). And so it is, digestivo is a small alcoholic beverage consumed at the end of a meal, which therefore does not simply involve your typical coffee.

Sta sera, or this evening, I visited my cousins after dinner for "coffee", where a shot of limoncello soon followed. Limoncello is traditionally served chilled, as an after-dinner digestivo. It is bright yellow in colour, with almost a syrupy lemon flavour, as it is very sweet in taste, not sour. Limoncello, in fact, is a great example of a digestivo, as opposed to a casual drink, because its sweet taste makes one or two shots satisfying, whereas more may be overpowering.

A more common Italian liqueur that can fulfill the role of an Italian digestivo is sambuca, best known for its anise flavour. (It is no coincidence that you may have seen sambuca served with 3 floating coffee beans dropped in it, which actually represent health, wealth, and happiness, or together, good luck). Grappa, the grape-based Italian equivalent of Brandy, is also a common after-dinner drink. As there are numerous other Italian liqueurs, too many to mention, I recommend trying different ones each time. And you do not have to be Italian to pick up on this tradition. Bailey’s Irish Cream, for example, is likely one of the largest selling liqueurs in the world, and you can start out by adding a shot to your coffee. Dessert wine, or ice wine, is also quite universal, and both Bailey’s and dessert wine can also be poured over or mixed right into your favourite desserts. In no time you will be adding sambuca to your espresso and drinking your way through a wide variety of liqueurs.

So remember when having your next coffee, opt to try out this tradition by maybe starting out with mixed drinks, which in Italian are called "café corretto", meaning literally, corrected coffee.

Salute/Cin Cin/Cheers,

Haley

A Slice of Heaven: Homemade Pumpkin Pie

Thanksgiving is just around the corner eh? Well, for us Canadians anyway. But do not be discouraged if you are not from our part of the continent because that just gives you more time to perfect this fall inspired dessert before your holiday guests arrive.

My recipe comes from my sister-in-law, the queen of baking, however I became very consumed when reading the article and recipe Make pumpkin pie from scratch, by Eric Akis in yesterdays Food section of The Windsor Star. I am definately going to combine the two recipes this holiday, as Akis's draws the comparison of using fresh pumpkin over canned pumpkin as the main ingredient. So don't get intimidated, get messy!

From the crust, to filling, to cream on top...
I have such high hopes for making pumpkin pie from fresh pumpkin instead of canned pumpkin, because I know that making homemade pumpkin pie in general does not even compare to store-bought. It just seems as though using fresh pumpkin could only make it better! I find that homemade pumpkin pie does not have that thick texture and extra rich and super sweet taste. Instead, from it's crisp crust, to it's light and smooth filling, to it's creamy topping, it is no wonder why I call it "a slice of heaven". This overall flavour does not cover your taste buds with the taste of sweet sugar, but you can truly enjoy the true taste of pumpkin and cinnamon flavours. In fact, you may be able to eat an entire pie without even feeling guilty about it or sick to your stomach, not that I have done that before. Now, let's not get side-tracked.

The Recipe

Ingredients
For the crust:
Pick up a a stick of Crisco vegetable shorting and the easiest thing to do is follow the recipe on the back of the package. Other ingredients, a la no preservatives, will simply include:
flour
salt
cold water

Keep your pie shell in the fridge until the filling is ready. This would also be a good time to preheat your oven to 400 degrees.

For the filling (of one pie crust):
2 large eggs
1 and half to 2 cups canned pumpkin or cubed raw pumpkin
1 and a half cups golden brown sugar, packed
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

If you are using cubes of raw pumpkin rather than canned pumpkin: in a saucepan add about a half a cup of water to your pumpkin and simmer over medium heat until soft. Drain, and mash or puree your pumpkin (just like making mashed potatoes!).

Beat your eggs in a large bowl, whisk in your pumpkin, and add the remaining ingredients. Mix well and you are ready to pour your filling into your pie shell.

IMPORTANT: Bake in your preheated 400 degree oven for 15 minutes. Then, reduce your heat to 350 degrees and bake for about 30 minutes more until your filling still jiggles slightly.

For the topping:
whipping cream
2 tbsp sugar, or to taste
1 tsp vanilla

With an electric mixer, beat whipping cream at low speed until foamy. Increase your speed and add in sugar, beating until whippy. Stir in vanilla.

Try replacing your vanilla with a tbsp of your favourite liquer and/or garnishing with pecans, and remember, no one ever said pumpkin pie is only good on Thanksgiving,

Haley

If you are interested in other baking/dessert recipes, I would like to refer you to the much talked-about blog: Tartelette.