tag:blogger.com,1999:blog-79853603309205332992024-03-03T12:49:49.185-05:00The Italian Next DoorSharing my passion for Italian food and my Italian heritage, one recipe at a time.The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-7985360330920533299.post-702135301666360012015-11-18T11:12:00.000-05:002015-11-18T11:12:27.193-05:00Scalloped Gorgonzola Potatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">Thanksgiving Day is almost here! I can hardly believe it! It seems like the kids were just starting back to school and now, here we are, just about to kick off the holiday season! I'm not complaining, mind you.......this really is my favorite time of year! </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> But, I have to say......."foodies" have it kind of rough. So many recipes and so little time! There are tons of new recipes I'd love to try out, but honestly, how much food can <b>five people </b>really eat?? That's right.....only <b>5</b>! When most of the kids are grown and living all over the country, it's hard to get everyone together. And that's something I really miss! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> As for those that will be here......they seem to like to stick with the tried and true, the dishes they've come to expect on such a holiday. You know....obviously the turkey, the stuffing, the mashed potatoes....etc. I mean, really?? Mashed potatoes?? </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> Now, don't get me wrong. A lovely mound of mashed potatoes with a pool of butter flowing down its sides or a rich turkey gravy ladled unashamedly over the top is delicious, but couldn't we be a little more imaginative? Couldn't we add a little something to make those spuds more interesting....maybe even something with an Italian flair....hmmm??</span></div>
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;"> Well, if you're looking for a potato dish that's a little outside of the ordinary, how about trying these <i style="font-weight: bold;">Scalloped Gorgonzola Potatoes?? </i>Rich with the cream sauce and a little tangy from the <i>gorgonzola. </i> Thanksgiving is not celebrated by Italians living in Italy, but why not bring a little "Italy" into our American holiday?</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Scalloped Gorgonzola Potatoes</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">2 tblsp. unsalted butter</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">1 small yellow onion, finely chopped</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">1 garlic clove, minced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">1/2 cup dry white wine</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">2 sprigs fresh thyme <u>or</u> 1/2 tsp. dried</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">1 tblsp. flour</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">1 1/3 cups whole milk</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">2/3 cup heavy cream</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">Kosher salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">Freshly ground black pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">2/3 cup freshly grated Parmigiano-Reggiano cheese</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">4 baking potatoes, peeled, quartered length-wise, and thinly sliced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">4 oz. Gorgonzola cheese</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">Heat the butter in a saucepan over med.-low. Add the onion and cook, stirring, until translucent, about 5 minutes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">Add the garlic and cook, stirring another 2 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the wine and thyme, and let the mixture reduce by half, which will take about 5 minutes.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Combine the flour and 2 tblsp. of the milk in a small bowl and stir well. Add the remaining milk and the cream, while continuing to stir.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Add this mixture to the onions and turn the heat to medium. Stir constantly until it begins to bubble. Cook for 2 minutes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> Remove the pan from the heat, season with the salt and pepper, to taste, and stir in the Parmigiano.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now, spread the sliced potatoes out in a buttered/greased 2-quart baking dish.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cover the potatoes with the onion mixture.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now....the finishing touch!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dot with the <b><i>Yummy Gorgonzola!!</i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We're talking <i style="font-weight: bold;">rich and decadent, </i>folks!!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now place in a 350 degree oven for about 1 1/2 hours, or until the potatoes are tender and the top is nice and golden brown.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>YUM and............YUM!!!</i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now <i style="font-weight: bold;">this...</i><b><i> I can be thankful for!!</i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/scalloped-gorgonzola">here</a>. </span></div>
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<span style="font-size: x-small;">recipe from <i>"The Italian American Cookbook" </i>by <i>John Mariani </i>and <i>Galina Mariani</i></span></div>
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-40304563188270698622015-09-30T21:31:00.000-04:002015-09-30T21:31:35.302-04:00Grilled Swordfish with Lemon and Mint<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SL-e_XXg7tTx74K6uW7O030Edu61Q_bHOT4Nv0ZXOxArER_wv01Nq312ld1PYZAcFOHd99PG9HBNWjst1cbSPp6sdCbaNk3zgVcI_mOtH-NfhEx-05jD5ahQVta-fUaYlYx5-LbUM4g/s1600/IMG_4540edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SL-e_XXg7tTx74K6uW7O030Edu61Q_bHOT4Nv0ZXOxArER_wv01Nq312ld1PYZAcFOHd99PG9HBNWjst1cbSPp6sdCbaNk3zgVcI_mOtH-NfhEx-05jD5ahQVta-fUaYlYx5-LbUM4g/s640/IMG_4540edited.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> O.K......I know we're quickly moving out of grilling season but, this is such a quick and easy recipe, I just had to share it. Honestly, I had planned on sharing it awhile ago, but life got busy......again....and, so....here we are on the very last day of September, with a <i style="font-weight: bold;">grilling </i>recipe.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> Alright.....enough chit chat. If you're in the mood for something light and bright in flavor, but meaty in texture....this is for you. I really <i style="font-weight: bold;">love swordfish!!</i> And the lemon and mint add a wonderful freshness to the dish!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's all you;ll need: (excuse the olive jar ......they weren't used for this recipe)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM2-g-DhFaqflewxxy1N2VWdvgRaDhXhQR-5A-7nczFBBcRjoDelbNfQ1bOP02xZQjR8B34-KKB4HV8fwUP9NBWGb2-RCbOKjapdEe0Obc1rg5UfPFyrNB62KVVUft5SBjRRz1DnSHfY/s1600/IMG_4516edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM2-g-DhFaqflewxxy1N2VWdvgRaDhXhQR-5A-7nczFBBcRjoDelbNfQ1bOP02xZQjR8B34-KKB4HV8fwUP9NBWGb2-RCbOKjapdEe0Obc1rg5UfPFyrNB62KVVUft5SBjRRz1DnSHfY/s640/IMG_4516edited.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">Grilled Swordfish with Lemon and Mint </span>(serves 4)</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup extra-virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and freshly ground pepper, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped fresh mint, plus sprigs for garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large garlic cloves, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 swordfish steaks, about 6 oz. each</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">lemon slices</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Grate the zest from the lemon into a bowl. Then cut it in half and squeeze the juice in with the zest. Whisk in the olive oil, salt and pepper. Stir in the garlic and mint. That's all there is to the marinade!</span></div>
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<a href="http://4.bp.blogspot.com/-4X9AkQo5t4k/VgyBbRkJbeI/AAAAAAAAIpE/itwxdkQQx1s/s1600/IMG_4519edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-4X9AkQo5t4k/VgyBbRkJbeI/AAAAAAAAIpE/itwxdkQQx1s/s640/IMG_4519edited.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-oTE1wdCW9Xs/VgyBc8EXsRI/AAAAAAAAIpU/LtnM5cBII6c/s1600/IMG_4522edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-oTE1wdCW9Xs/VgyBc8EXsRI/AAAAAAAAIpU/LtnM5cBII6c/s640/IMG_4522edited.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rinse the swordfish and pat it dry. Place the steaks in a shallow, non-aluminum dish and pour the marinade over the top. Turn the steaks to coat them well. Now, cover the dish and <u><b>refrigerate for 1 hour</b></u>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy346DPqElcoX7GyEpgypXK4dVcBFjBnxpRYMQlNt9VuaenugN65aahfwJnqJbCZHxqm5ze1vGOonEQLq9YdnEKAS5YCCHWwYH-GEG3Phb3fG1foCNeJbD8bmIyY518QyYoVsll0XVprs/s1600/IMG_4523edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy346DPqElcoX7GyEpgypXK4dVcBFjBnxpRYMQlNt9VuaenugN65aahfwJnqJbCZHxqm5ze1vGOonEQLq9YdnEKAS5YCCHWwYH-GEG3Phb3fG1foCNeJbD8bmIyY518QyYoVsll0XVprs/s640/IMG_4523edited.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now it's time to grill!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare your charcoal or gas grill.....<i style="font-weight: bold;">or</i> preheat a stove-top grill pan. Remove the fish from the marinade and place it on the grill. Cook, turning once, until the steaks are just opaque throughout, 2-3 minutes on each side. (This will obviously depend on the thickness)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, just remove to a platter, garnish with some lemon slices and mint sprigs, and you have a wonderful, light main dish.......<b><i>perfect for any season!!</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SL-e_XXg7tTx74K6uW7O030Edu61Q_bHOT4Nv0ZXOxArER_wv01Nq312ld1PYZAcFOHd99PG9HBNWjst1cbSPp6sdCbaNk3zgVcI_mOtH-NfhEx-05jD5ahQVta-fUaYlYx5-LbUM4g/s1600/IMG_4540edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SL-e_XXg7tTx74K6uW7O030Edu61Q_bHOT4Nv0ZXOxArER_wv01Nq312ld1PYZAcFOHd99PG9HBNWjst1cbSPp6sdCbaNk3zgVcI_mOtH-NfhEx-05jD5ahQVta-fUaYlYx5-LbUM4g/s640/IMG_4540edited.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TMD0YXa9-xQghyphenhyphenPzeUh_y-HrzLk9Tuoi2QrcYG3ywGAb9R7wWUsiYQqHUPKJCNOkZpOPISc-E8cVJYn1l-b5ujKp_L4RCrSYZGJZFlhN464u1SlWCPt7vMNQY6BPhObXyvXtFaPLEX4/s1600/IMG_4541edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TMD0YXa9-xQghyphenhyphenPzeUh_y-HrzLk9Tuoi2QrcYG3ywGAb9R7wWUsiYQqHUPKJCNOkZpOPISc-E8cVJYn1l-b5ujKp_L4RCrSYZGJZFlhN464u1SlWCPt7vMNQY6BPhObXyvXtFaPLEX4/s640/IMG_4541edited.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-lvxhqm33690/VgyBe91aYFI/AAAAAAAAIpk/EXQZ7S4UZjY/s1600/IMG_4538edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-lvxhqm33690/VgyBe91aYFI/AAAAAAAAIpk/EXQZ7S4UZjY/s640/IMG_4538edited.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/grilled-swordfish-with-lemon-and-mint">here</a>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Recipe from <i>"Savoring Italy" </i>by <i>Michele Scicolone</i></span> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span>The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-64237219943685280742015-08-20T21:47:00.000-04:002015-08-20T21:47:36.411-04:00Peach, Tomato, and Mozzarella Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-m1bnqhUXEdc/VdUZ-PpKm3I/AAAAAAAAInI/TBLrN2FM1B0/s1600/IMG_4533edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-m1bnqhUXEdc/VdUZ-PpKm3I/AAAAAAAAInI/TBLrN2FM1B0/s640/IMG_4533edited.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">O.k......this may not seem like a <i>real recipe </i>to you but, rather, a few ingredients arranged on a plate together. But, it really is more than that. It's more like....well.......I think of it like when a few old friends get together.....you know, the friends you're used to seeing together, the friends that always seem to be having a great time, thoroughly enjoying each other's company and bringing out the best in each other. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> And, then....someone new moves into town. She seems sweet enough.....friendly enough, although no one's sure if she'll really <i>fit in</i> with the <i>already well-established </i>social circle. But, it's decided that she should be invited to join the group for a little social gathering......to get to know her a little better....you know, to kind of <i>test the waters.</i> </span><br />
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<a name='more'></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> And, guess what? She not only <i>fits in, </i>she brings a whole new and <i>surprisingly</i> <i>wonderful element </i>to the group! I guess it goes without saying, that a new friend is made! </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Yeah.....that's what it's like! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Ripe summer tomatoes, fresh mozzarella, basil, a good extra-virgin olive oil.....these are the ingredients you expect to find in a typical <i>Caprese Salad. </i>But, <b>peaches??? </b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> When I first came across this recipe, I thought it sounded interesting. But...I wasn't sure how the peaches would <i>fit in</i> with the tomatoes and cheese, etc. I was very pleasantly surprised! They add the perfect amount of sweetness, balanced with the acidity of the tomatoes and the richness of the olive oil. It is <b>yummy! </b>And, a great salad for a summer picnic or barbecue!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's all you need:</span><br />
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<a href="http://1.bp.blogspot.com/-yIWwsaX9JHg/VdUZ58v1WII/AAAAAAAAImM/LSniO0RWJ0s/s1600/IMG_4525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-yIWwsaX9JHg/VdUZ58v1WII/AAAAAAAAImM/LSniO0RWJ0s/s640/IMG_4525.JPG" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Peach, Tomato, and Mozzarella Salad</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 firm, but ripe peaches</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 ripe medium tomatoes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coarse salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 oz. fresh mozzarella</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 fresh basil leaves</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup extra-virgin olive oil</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Before assembling the ingredients, wash the tomatoes and peaches well. Cube up the mozzarella, then cut the peaches and tomatoes into slices.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Alternate the peach and tomato slices on a platter and sprinkle lightly with the salt. Place the mozzarella down the center. Tear the basil into bits and scatter over the top. Drizzle with the olive oil and serve. That's it!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Give this a try and let me know what you think!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/peach-tomato-and-mozzarella-salad">here</a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Recipe from <i>"The Italian Vegetable Cookbook" </i>by <i>Michele Scicolone</i></span> </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-58899684916443438172015-07-22T17:57:00.000-04:002015-07-22T17:57:50.596-04:00Zucchini Cream Cheese Pound Cake <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">So.....in my last post I shared a delicious pasta dish that had the wonderful flavors of lemon and mint, and the "ever-present" summer vegetable....<i style="font-weight: bold;">zucchini. </i>Check that recipe out <a href="http://theitaliannextdoor.blogspot.com/2015/07/linguine-with-zucchini-lemon-and-mint.html#more">here</a>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> Today....zucchini again! But, this time, folded into a <b><i>yummy pound cake</i></b> with a rich<b> </b>and delicious <i style="font-weight: bold;">Brown Sugar Cream Cheese Frosting!! </i>Everybody needs a little zucchini and spice in their life, don't you think?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i>Zucchini Cream Cheese Pound Cake</i></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>cake:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. ground cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. cream cheese, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 large eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup unsalted butter, melted and cooled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups shredded zucchini</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>frosting:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. cream cheese, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unsalted butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup packed brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. molasses</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups powdered sugar, sifted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. vanilla extract</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Move a rack to the upper third of your oven and preheat the oven to 350 degrees. Grease and flour a 12-cup Bundt pan. Whisk together the flour, baking soda and powder, salt and cinnamon, and set aside. Now, beat the cream cheese and sugar together on medium speed, about 2 minutes, or until it's well mixed.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the eggs, one at a time, and beat for 1 minute between each. Then add the vanilla.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour in the melted butter, with the mixer on low. Increase the speed to med-high and beat until it's really smooth, about 3 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, turn the speed back down to low, and add the dry ingredients, all at once. Beat just until it's all incorporated.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use a spatula to fold in the shredded zucchini and any remaining bits of flour. (The batter will be thick)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spoon the batter into the pan and bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Allow it to cool in the pan for about 30 minutes. Then, carefully invert it onto a rack to cool completely.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i>Now.....it's time for the frosting!!</i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Beat the cream cheese for about a minute, just to make sure it's soft and pliable. Scrape down the sides of the bowl and add the butter.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Beat on medium speed until they're really well combined. Then add the brown sugar and molasses and beat for another 30 seconds on medium.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the salt, powdered sugar, and vanilla. Beat on low speed until it's almost completely mixed. Scrape down the bowl and mix on medium until the frosting is silky smooth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now....<span style="font-size: large;">.<i style="font-weight: bold;">slather that stuff </i></span>all over your wonderful cake, and get ready to enjoy, yet, another reason to grow your own vegetables!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Zucchini.........sure is one sweet vegetable!!</i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/zucchini-cream-cheese-pound-cake">here</a>.</span></div>
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<span style="font-family: inherit; font-size: x-small;"><i>Recipe from "Joy the Baker Cookbook"</i></span></div>
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com2tag:blogger.com,1999:blog-7985360330920533299.post-87090796357907063412015-07-01T22:12:00.000-04:002015-07-01T22:12:08.464-04:00Linguine with Zucchini, Lemon, and Mint<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Zucchini here, zucchini there, I've got zucchini <b>everywhere!!</b> That seems to be the usual cry of gardeners each summer......well, except for<i> this</i> <i>gardener</i>. I remember one of the first spring seasons, after we had moved into the home we live in presently. I really wanted to have a garden even though, as I've mentioned before, <i>this Italian </i>hadn't grown up working in one of her own.....sad, but true! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> So, after hearing my brother-in-law talk about this book he'd been reading on "square foot gardening", I decided to try it out myself. After all.....the amount of produce one can expect to harvest from this type of garden is really pretty amazing!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> I read and read, planned and planned, had a small area tilled by a friend, set out my 12"x12" markers, bought seeds and some baby plants, and got ready to sow! I was <b><i>very</i></b><i style="font-weight: bold;"> excited, </i>thinking about all the wonderful vegetables my family would be eating all summer long...... grown, nurtured, and harvested with my own little hands!</span><br />
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<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"> Well, things don't always turn out the way we plan, and my little garden was no exception. It's hard to remember exactly what <i>did </i>come up (this was about 15-16 years ago), but I remember some tomatoes, and a few carrots and green beans, I think....maybe a few peppers. The rest is a bit of a blur.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> Now, you notice, I didn't mention zucchini. Well, that's not because I didn't plant any! I planted 4 hills, I think. How many grew?? <i style="font-weight: bold;">Zero!! That's right.....zero!! </i><b><i>How humiliating!</i></b> I mean....<b><i>who can't grow zucchini?? </i></b> (I later realized that the soil in my "garden" was definitely <i>less than optimal</i> for growing and, have since, decided to use raised beds.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> Well, although my story is a bit sad, there's a happy ending. Because, even if zucchini aren't growing in <i>my </i>garden, they're growing in <i>someone's,</i> and I can be pretty sure that some will end up on my doorstep, at some point during the season and, if not.......there's always the farmer's market or grocery store! <b><i>Zucchini are just too good, not to eat!!</i></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i style="font-weight: bold;"> </i>O.K.....this recipe is like <i style="font-weight: bold;">spring on a plate! </i><b><i> Zucchini</i> </b>with the bright taste of <b><i>fresh lemon</i> </b>and <i style="font-weight: bold;">lovely spring mint</i><i> </i>is a wonderful combination!<b> </b> Yes, it's a pasta dish, but it's light, not heavy, and a good shower of <i style="font-weight: bold;">freshly grated Parmigiano-Reggiano</i> <i> is the perfect addition!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Only a few simple ingredients and you have a delicious meal in no time!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">Linguine with Zucchini, Lemon, and Mint </span>(serves 4)</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 medium zucchini (about 1 1/2 #), scrubbed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup extra-virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 medium garlic cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. lemon zest and 2 tblsp. fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12 large, fresh mint leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pound linguine, cooked to al dente</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Freshly grated Parmigiano-Reggiano</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After you've trimmed the ends from the zucchini, cut them, slightly on the bias, into 1/4" rounds. Now, cut the rounds into thin matchsticks.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mince the garlic, thinly slice the mint leaves, and grate the zest from the lemon.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat the olive oil in a large skillet and add the garlic. Saute over medium heat about 2 minutes, or until golden.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, add the zucchini and lemon zest. Cook over medium-high, stirring often, until tender and just starting to brown, around 8 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir in the lemon juice, mint, and salt and pepper, to taste. Cook another minute or so, stirring often, until the flavors are combined. Adjust the seasonings, if needed.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss the cooked linguine with the zucchini sauce and mix well. Now, just pour it out onto a serving platter and get ready to enjoy a fresh and light pasta dish! Don't forget to grate a good amount of Parmigiano-Reggiano over the top. <b><i>Let it rain, friends.....Let it rain!!</i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/linguini-with-zucchini-lemon-and-mint">here</a>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Original recipe from <i>"The Complete Italian Vegetarian Cookbook" </i>by <i>Jack Bishop</i></span> </span></div>
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<br />The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-12932201677750667042015-06-11T15:45:00.000-04:002015-06-11T15:45:44.811-04:00Fresh Tomato Tart with Basil-Garlic Crust<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Well, we're quickly moving through spring, with summer just around the corner. I love all of the season's fruits and vegetables showing up in the market now! Something that we seem to wait for, all year, are those wonderful summer tomatoes. Red, ripe, and juicy "<i>spheres of</i> <i>deliciousness" ! Beefsteak, heirloom, cherry, plum, pear......</i>so many varieties and so many ways to eat them!! (All delicious, in my opinion)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> <span style="font-size: large;"> </span>I may have jumped the gun a bit, as far as <i>"summer" </i>tomatoes<i> </i>go, but I just couldn't help myself! I had these tomatoes that kept staring at me, from a basket on the counter, a basil plant perched on my kitchen windowsill, soaking up the sun, and plenty of mozzarella in the fridge. This recipe was just begging to be made! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> If you're looking for a dish that's<b> easy to put together, </b>with<b> few ingredients</b>, and one that <b>celebrates the taste of summer</b>........look no further! This tart will do the trick! Make it for brunch, a light supper, include it on a buffet table, or bring it along on your next picnic..<b><i>.just make it!</i></b></span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Fresh Tomato Tart with Basil-Garlic Crust </span><span style="font-family: inherit; font-size: large;"> </span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 recipe Basil and Garlic tart dough</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces mozzarella cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">about 1 pound ripe tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The first thing you want to do is make the tart dough so that it can chill. (It can be made ahead and kept in the fridge for several days or, even frozen, for up to a month.....just defrost in the fridge before using.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup fresh basil leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium garlic clove</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. Kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 tblsp. unsalted butter, chilled and cut into 8 pieces</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the garlic and basil in a food processor and process until finely chopped, scraping sides of the bowl, if necessary.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the flour and salt and pulse to combine. Now, add in the butter and pulse about 10 times, or until you have crumbs about the size of peas.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the water, 1 tblsp. at a time, pulsing several times after each addition. After you've added 4 tblsp., process for several seconds to form a ball. If it doesn't come together, add the last tblsp. of water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take the dough out of the processor and flatten it into a 5" disk. Wrap it in plastic and place in fridge for at least 1 hour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>I love all those little specks of green!!</i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When you're ready to assemble the tart, take the dough out of the fridge and roll it out onto a floured surface into about a 12" circle.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lay the dough over a 9-10" tart pan, with a removable bottom, and press it into the bottom and sides. Trim the dough and place in the fridge while you prepare the filling ingredients.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Isn't it pretty??</i></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>For the filling:</u></b> Slice the mozzarella thinly. Core and cut the tomatoes, cross-wise, into thin slices.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Line the bottom of the tart shell with the cheese......then place the tomatoes over the cheese, in concentric circles, starting around the outside of the pan. Slightly overlap the slices. Season with the salt and pepper, to taste, and drizzle with the olive oil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place on a sheet pan and bake in a 375 degree preheated oven until the crust has become golden brown and the cheese has started to brown in spots, around 35-40 minutes.</span></div>
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<b><u>Note: </u> The dough will make enough to fit a 10" tart pan. I used a 9" pan and had enough left over to also make an individual size. The small one baked for about 30 min. Also.....if you'd like a crisper crust, try partially baking the crust before you add the filling.</b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cool the tart on a rack for at least 5 minutes before slicing. Feel free to serve this tart hot, warm, or at room temperature. Also, experiment with some herbs. Fresh thyme or oregano would be delicious sprinkled on top!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>That's some <i>yummy, summery, goodness!!!</i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/fresh-tomato-tart-with-basil-garlic-crust">here</a>. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from <i>"The Complete Italian Vegetarian Cookbook", </i>by <i>Jack Bishop</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span>The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com2tag:blogger.com,1999:blog-7985360330920533299.post-10371760008047316172015-02-14T09:41:00.001-05:002015-02-14T09:41:35.765-05:00Chocolate & Peanut Butter Lover's Brownies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Well......the obsession continues!! The combo of chocolate and peanut butter, especially in the form of <i style="font-weight: bold;">"Reeses Peanut Butter Cups"</i>, is always a winner around here. So, when I saw this brownie recipe, containing <i style="font-weight: bold;">semi-sweet chocolate, cocoa powder, chocolate chips, peanut butter, milk chocolate, Aaaand peanut butter cups</i>........well, the <b>Valentine's Day treat </b>for this year was obvious!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> These brownies have a great chocolatey base, speckled with semi-sweet chocolate chips, a sweet peanut butter filling, a gooey milk chocolate ganache, and chopped peanut butter cups covering the top! I mean....really.....was there any other choice to be made?? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> If you love chocolate and peanut butter, as much as my bunch, try these out (and just go ahead and thank me now). They'll put a smile on your face!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b>Chocolate & Peanut Butter Lover's Brownies</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Brownies:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 tblsp. unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 1/2 oz. semi-sweet chocolate, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup unsweetened cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 lg. eggs plus 1 egg yolk, lightly beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup chocolate chips</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the butter and chopped chocolate in a microwave-safe bowl and heat until semi-melted, 30-60 seconds. Stir constantly to finish melting, then cool for about 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Whisk together the flour, cocoa powder, baking, powder, baking soda, and salt and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, whisk the sugar into the melted chocolate/butter mixture. Then, add the eggs, egg yolk, and vanilla extract and stir until it's smooth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix in the dry ingredients with a large spoon. Stir in the chocolate chips.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the batter to a 9x13" baking pan that's been sprayed with non-stick cooking spray and bake in a preheated 350 degree oven until set and no longer jiggly in the center, 25-30 minutes. Allow them to cool for 30 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>(*Note: If using a glass baking dish or a dark coated pan, bake at 325 degrees)</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Peanut Butter Filling:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup creamy peanut butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup powdered sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tblsp. coconut oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt the peanut butter over low heat. Add the powdered sugar and coconut oil and stir until smooth. Now, pour the filling over the brownies and spread it out to cover the top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let the filling cool completely and firm up, about 20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ganache Topping:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. milk chocolate chopped (I used milk choc. chips)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the milk chocolate in a small bowl. Heat the cream in a saucepan over medium heat, just until you see bubbles around the edges. Pour the hot cream over the chocolate and let</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">it stand for about 30 seconds. Stir until the chocolate melts and it's nice and smooth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the ganache over the peanut butter layer and, then, sprinkle <b>1 1/2 cups chopped peanut butter cups </b>all over the top!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Look, it's a <i>sea of peanut butter cups</i>!!!</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now comes the hard part........Let the brownies sit for 30 minutes before cutting! (I put the pan in the fridge to speed up the process!) Enjoy, friends!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/chocolate-peanut-butter-lover-s-brownies">here</a>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: xx-small;">Recipe from <i>Seriously Delish </i>by <i>Jessica Merchant.</i></span> </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> </span>The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-89380785573097245212015-02-08T15:49:00.002-05:002015-02-08T15:49:49.202-05:00Raspberry Tiramisu<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">O.K., so, definitely not "berry season" in my neck of the woods, but I think something fresh, sweet, and delicious is always an appropriate thing to serve, right?? (And, besides...... my local grocery store had 1/2 pints of raspberries on sale for $1.00 each! I couldn't pass them up!!)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> Let me first say, that<b><i> I love</i></b> a good <i style="font-weight: bold;">Tiramisu. </i>Surprising, since I'm not a coffee drinker. But....add coffee to a dessert, especially one containing chocolate, and I'm all over it!! This version, although <i>not containing coffee or chocolate</i>, is<b><i> delicious</i></b>! A fresh, sweet and fruity version of an Italian classic!!</span><br />
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<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"> This is definitely a make-ahead dessert, as is the classic version. It actually gets better the longer it sits! It uses a combination of raspberry jam and fresh raspberries, a nice orange-flavored mascarpone cheese filling, and Ladyfingers. I used the Dry Italian Ladyfingers, called <i><b>Savoiardi. </b></i></span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">Raspberry Tiramisu</span><span style="font-size: large;"> </span>(serves 8-10)</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup seedless raspberry jam</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 tblsp. orange liqueur (if you don't want to use alcohol, try using some orange juice instead)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound mascarpone cheese, at room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">32-40 Italian Savoiardi(depending on the serving dish) or 48 soft Ladyfingers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 (6 oz.) pkgs. fresh raspberries (about 3 3/4 cups total) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Powdered sugar, for dusting</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The first thing you'll want to do, before you get started with the recipe, is wash and dry the berries. Pour a ratio of 3 parts water to 1 part white vinegar into a bowl. Add some berries and swish them around gently with your hands. Remove, carefully, to a colander and rinse lightly with water to remove any residual vinegar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, place the berries in a paper towel-lined salad spinner and spin to remove the rest of the water. Then, I like to place them on a tray, lined with more paper towels, to absorb any remaining moisture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now....stir together the jam and 4 tblsp. of the liqueur. Add the remaining 2 tblsp. liqueur to the mascarpone and blend together.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Beat the heavy cream with the sugar and vanilla until soft peaks form. Use a rubber spatula to stir about 1/4 of the whipped cream into the mascarpone mixture to lighten it up. Now, fold the rest in.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now it's time to layer!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Depending on the dish you use, you will make either 3 or 4 layers of each ingredient.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start by placing a layer of the ladyfingers on the bottom of the dish. Spread some of the jam mixture over the top, then some mascarpone mixture, bringing it to the edges of the dish. Top with some fresh berries.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Continue layering until you've used all of the ingredients, finishing with a layer of the fresh raspberries. Cover the dish and <i style="font-weight: bold;">refrigerate at least 3 hours or overnight. </i>The longer it sits, the more the flavor soaks into the ladyfingers.....it really makes a difference.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>**Note: </b>I think that, next time, I might increase the amount of whipped heavy cream to lighten the consistency of the mascarpone layer a little bit, but it's delicious as is. :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Right before serving, dust with a little....<i style="font-weight: bold;">or a lot</i>...of powdered sugar!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Now, that's some raspberry love!!</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/raspberry-tiramisu">here</a>. </i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from <i>"Giada's Family Dinners" </i>by <i>Giada De Laurentiis</i></span></div>
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-70312667341656915312015-01-31T09:54:00.000-05:002015-01-31T09:54:11.752-05:00Winter Minestrone<div class="separator" style="clear: both; text-align: center;">
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When it's cold and snowy outside, a nice, hearty bowl of soup is quite welcome on my table. And this <i style="color: orange; font-weight: bold;">Winter Minestrone </i>definitely fits into that category! Loaded with veggies and a rich tasting broth, this soup is the perfect choice to warm you up on a cold, wintry day! And......this soup has a little secret! <br />
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Are you ready for this? Whenever I get down to the rind on my wedges of <i style="font-weight: bold;">Parmigiano Reggiano, </i>I put them in a Ziploc bag and throw them in the freezer. Then, when I'm making a soup or a stew, I drop a piece of cheese rind into the pot. As the soup simmers, the rind adds a rich, salty, cheesy goodness to the whole thing.......yummy! <br />
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So, when the temperatures start to plummet, get a big pot of this soup going on the stove. And don't forget to serve it with some crusty bread alongside! <br />
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<span style="color: orange;"><b><i>M</i></b></span><i style="color: orange; font-weight: bold;">inestrone </i>is, basically, a thick Italian soup made with lots of vegetables and the addition of beans or pasta. There are countless variations but, for this version, here's what you'll need:<br />
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<b><span style="font-size: large;">Winter Minestrone </span>(serves 6-8)</b></div>
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3 tblsp. olive oil</div>
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1 onion, chopped</div>
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2 carrots, peeled and chopped</div>
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2 celery stalks, chopped</div>
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4 ounces pancetta, coarsely chopped</div>
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2 cloves garlic, minced</div>
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1 pound swiss chard, stems removed and leaves coarsely chopped</div>
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1 Russet potato, peeled and cubed</div>
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1 (14 1/2 oz.) can diced tomatoes in juice</div>
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2 fresh rosemary sprigs</div>
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1 (15 oz.) can cannellini beans, drained and rinsed</div>
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32 oz. low-sodium beef broth</div>
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1-2 oz. piece Parmesan cheese rind</div>
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1/4 cup chopped Italian parsley</div>
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Kosher salt and freshly ground black pepper</div>
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The first thing I like to do is get all of the ingredients prepared and ready so I can just add them when it's time. Do all of the washing, peeling, chopping, mincing, draining, etc. and have everything ready to drop into the pot.</div>
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**<u>Hint:</u> After cubing the potatoes, place them in a bowl of water to keep them from turning brown. Then, before adding them into the pot, just drain off the water.<br />
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Heat the olive oil in a large, heavy pot over medium heat. Add the pancetta and let it start to brown and crisp, about 5 minutes.<br />
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Now, add the onions, celery, carrots, and garlic. Saute for about 10 minutes or until the onion is translucent.<br />
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Add the swiss chard and potatoes and saute for 2 minutes.<br />
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Add the tomatoes in their juice and the rosemary sprigs. Let the pot simmer until the chard is wilted and the tomatoes break down, about 10 minutes.<br />
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While that's simmering, blend 3/4 cup of the cannellini beans with 1/4 cup of the beef broth, in a food processor until almost smooth.<br />
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Now, add this pureed mixture, the remaining broth, and the Parmesan rind to the vegetables. Let the soup continue to simmer, stirring occasionally, until the potato cubes are tender, anywhere from 15-30 minutes, depending on the size of the cubes.<br />
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Stir in the rest of the beans and the Italian parsley. Simmer until heated through and thick, about 2 more minutes. Season with salt and pepper, to taste. (Discard the rosemary stems....the needles will have fallen off.)<br />
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Now, ladle this <i style="font-weight: bold;">"pot of comfort"</i> into bowls and serve with some grilled bread, muffins, cornbread, or whatever else you might enjoy! Personally, I love to take a nice, charred piece of grilled bread and use it to mop up all the delicious broth! (Grating some more cheese over the top doesn't make me sad, either!) <i><b> Deeeeelicioussss!!!</b></i><br />
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For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/winter-minestrone">here</a>.<br />
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<span style="font-size: x-small;">Recipe adapted from <i>"Giada's Family Dinners" </i>by <i>Giada De Laurentiis.</i></span> </div>
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<br />The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-27655035173607756832015-01-26T20:08:00.000-05:002017-02-13T21:49:36.306-05:00Meat-Stuffed Eggplant<div class="separator" style="clear: both; text-align: center;">
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It's eggplant again, friends! We've already established that it's one of my favorite vegetables, so I thought I'd share another recipe.....this time stuffing it with all sorts of <i>"yumminess"</i>! And I <b>love these baby eggplant........so cute!! </b>This is great for dinner with a salad and some good bread on the side. It would also make a nice addition to a buffet table. <br />
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<b><span style="font-size: large;">Meat-Stuffed Eggplant </span>(serves 6 as a meal....12 as part of a buffet)</b><br />
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6 small eggplants (about 2 pounds total)<br />
1/2 cup extra-virgin olive oil<br />
1 small onion, finely chopped<br />
1 pound ground beef<br />
1/3 cup dry white wine<br />
1 red pepper, finely chopped (only use half, if the pepper is very large)<br />
2 tsp. Kosher salt<br />
2 cups cubed day-old country bread<br />
about 1 cup milk<br />
1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling on the top<br />
1/2 cup chopped fresh Italian parsley, plus more for sprinkling on the top<br />
1 hard-boiled egg, chopped<br />
2 plum tomatoes, seeded and chopped<br />
4-5 oz. Fontina cheese, in small cubes<br />
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After washing the eggplants well, cut them in half lengthwise. Scoop out the flesh, leaving a 1/2-1 inch thick shell. Finely chop the flesh.</div>
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Now, heat 4 tblsp. of the olive oil in a skillet over med.-high heat. Add the onion and cook until it starts to soften, about 3-4 minutes.</div>
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Then crumble in the ground beef and pour in the wine. Cook until the meat releases it's juices and they cook away, about 10 minutes. (Make sure to break the meat up with a wooden spoon as it's cooking.)<br />
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Add the bell pepper and the eggplant and season with half of the salt. Cover and cook until everything's tender, about 10 minutes. Scrape the mixture into a bowl to cool.<br />
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Pour the milk over the bread cubes in a small bowl and let it sit until softened. Once softened, squeeze out the excess milk and add it to the cooled meat filling. Add the grated and cubed cheese, parsley, egg, and tomatoes, and mix well.<br />
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Place the eggplant halves in a baking dish, and drizzle with the remaining olive oil. Sprinkle with the rest of the salt and toss well to coat all of the eggplant with the oil. Mound the filling into each half and arrange snugly in the baking dish.<br />
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Cover the dish with foil, and bake, at 400 degrees, until the eggplant is tender all the way through, about 40-45 minutes. Remove the foil, sprinkle with some more grated cheese and parsley and bake until the top of the filling is browned and crispy, about 10 minutes more.<br />
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Now, just remove these little stuffed babies to a serving platter and <b><i>enjoy</i></b> them!<br />
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For a printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/meat-stuffed-eggplant">here</a>.<br />
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<div style="text-align: left;">
<span style="font-size: x-small;">Recipe adapted from recipe in "<i>Lidia's Italy in America" </i>by <i>Lidia Matticchio Bastianich.</i></span> </div>
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com3tag:blogger.com,1999:blog-7985360330920533299.post-55281261747201997832015-01-13T09:47:00.000-05:002015-01-13T09:47:01.264-05:00Stracciatella Tortoni Cake w/ Espresso Fudge Sauce<div class="separator" style="clear: both; text-align: center;">
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So.........what's a girl to do with her time, when the temperatures have been struggling to rise above single digits, and outdoor activities are "less than appealing"?? Get in the kitchen and make a frozen dessert, of course! No....really! Now, I admit, freezing temperatures usually launch me into a full-blown "baking mood". Don the apron, crank up the oven, and get to baking! But, coming across this recipe, from an old issue of <i>Gourmet Magazine, </i>sent me in a whole new direction! I just couldn't resist!<br />
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<a name='more'></a><i> </i><br />
<i> </i><b style="font-style: italic;">Tortoni </b>is an Italian frozen cream dessert. It's similar to ice cream, but the process of making it is quite different. Tortoni is usually flavored with some liqueur and topped with some maraschino cherries and almonds. <i style="font-weight: bold;">Stracciatella </i>comes from the word <i style="font-weight: bold;">straccia </i>(rag or shred), and means <i style="font-weight: bold;">"a little shred". </i>It is a term used for different Italian food, in this case, referring to the shaved chocolate running all throughout the "cake".<br />
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This dessert is <i style="font-weight: bold;">creamy, light-textured, and absolutely delicious!! </i>There's a lovely almond flavor in the crust, from the <i>amaretti </i>cookies, as well as in the filling, from the addition of some <i>amaretto. </i>And....can we talk about the <i style="font-weight: bold;">Espresso Fudge Sauce?? </i>Without it, you'll still have a <b><i>delicious dessert,</i></b> but, what can I say? With it, <b><i>this is decadent and over-the-top delicious!!</i></b><br />
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<b><span style="font-size: large;">Stracciatella Tortoni Cake w/ Espresso Fudge Sauce </span>(6 servings)</b><br />
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Here's what you'll need for the crust and filling:<br />
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<b>crust:</b><br />
about 25 amaretti cookies (enough to make 2/3 cup finely ground)<br />
1/4 cup sliced almonds, with skin<br />
3 tblsp. unsalted butter, melted and cooled<br />
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<b>filling:</b><br />
3 large egg whites, brought to room temp. for 30 minutes<br />
1/4 cup sugar<br />
1/8 tsp. salt<br />
1/2 tsp. cream of tartar<br />
1 1/4 cups chilled heavy cream<br />
2 tblsp. amaretto (you could substitute 1/4-1/2 tsp. almond extract, if desired)<br />
3 1/2 oz. bittersweet chocolate (60%)<br />
1/4 cup sliced almonds, with skin<br />
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First, toast all of the almonds over medium heat, watching closely, and then grind half of them finely in a food processor, reserving the other half for the top of the cake. Finely grind the amaretti cookies.</div>
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Now, mix the ground almonds, cookies, and cooled, melted butter together. Press the mixture firmly over the bottom of a 9x5" loaf pan that has the bottom and short sides lined with parchment paper. There should be enough paper hanging over the edges to help you lift it out, once frozen.</div>
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Place in the freezer for about 30 minutes, or until firm.</div>
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Now, place a saucepan of water on the stove and bring to a simmer. Mix the egg whites, sugar. salt, and cream of tartar in a metal bowl and place over the simmering water. (You are essentially making a double boiler) Using a hand mixer, beat on high speed until the mixture comes to soft peaks (about 170 degrees) Remove the pan from the heat and beat to stiff peaks.</div>
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Now, beat the heavy cream and amaretto together, using medium speed, until stiff peaks form.</div>
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Fold half of the meringue into the stiffened cream/amaretto mixture, mixing gently, but thoroughly. Shave the chocolate with a vegetable peeler and then fold it, along with the rest of the meringue, into the cream/amaretto mixture.</div>
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Spoon the mixture over the crust, smoothing the top. Sprinkle with the almonds and freeze, uncovered, about 3 hours, or until firm.</div>
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While the cake is freezing, make the <b>Espresso Fudge Sauce:</b></div>
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1/3 cup heavy cream</div>
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3 tblsp. light corn syrup</div>
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3 tblsp. packed dark brown sugar</div>
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1/8 tsp. salt</div>
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2 tblsp. instant espresso powder</div>
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2 tblsp. unsweetened cocoa powder</div>
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3 1/2 oz. bittersweet chocolate (60%), finely chopped</div>
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1/2 tsp. vanilla extract</div>
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Bring the cream, corn syrup, brown sugar, salt, espresso powder, cocoa powder, and half the chocolate to a boil over medium heat, stirring until the chocolate is melted.</div>
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Reduce the heat and cook at a slow boil, stirring occasionally, for 5 minutes. Remove the pan from the heat and stir in the vanilla and remaining chocolate until smooth. Cool to warm and serve drizzled over each serving of the cake.</div>
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Take the cake out of the freezer about 5 minutes before you want to serve it. Lift it out of the pan, remove the paper, and place it onto a serving plate. (If you have any trouble removing the cake from the pan, try dipping the bottom in 1" warm water for about 10 seconds.)</div>
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Now, slice your cake as you desire, serve, and <b>wait for the compliments to start rollin' in!!</b></div>
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<b>Quite a<i> nice looking </i>dessert, don't you think?</b></div>
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<b>Doesn't that look <i>yummy??</i></b></div>
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<b>I can almost taste it!</b></div>
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<span style="font-size: large;"><b><i>Incredible!!!</i></b></span></div>
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<i>For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/stracciatella-tortoni-cake-w-espresso-fudge-sauce">here</a>.</i></div>
The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-71198753399054190092014-12-16T22:14:00.000-05:002014-12-16T22:14:16.629-05:00Holiday Peppermint Fudge<div class="separator" style="clear: both; text-align: center;">
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<i style="color: red; font-weight: bold;"> </i>Remember when you were in grade school and time went by so slowly? Christmas break and summer vacation seemed to go on forever! Well, not anymore, folks! <i style="color: red; font-weight: bold;">Christmas is almost here!!! </i>I can hardly believe there's only about a week left until the <i>big day</i>!<br />
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The tree is up and the house is decorated, but the real baking has yet to begin. I've just started with a couple of candy treats. My well-loved, <i>Chocolate Peanut Butter Balls, </i>have already made their way back home with our oldest son, visiting from Seattle. More are to be made and, hopefully, sent off to another son in Sarasota.<br />
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Now, I've shared with you my family's love of anything containing peanut butter and chocolate, but ........have I mentioned that <i>I</i> also have a bit of <i>"a thing" </i>for the combination of chocolate and mint?? So, you'll understand my desire to share this <i>rich and yummy <b><span style="color: #38761d;">Holiday Peppermint Fudge!!</span></b></i><br />
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<a name='more'></a><span style="color: #38761d; font-style: italic; font-weight: bold;"> </span>This is a super simple recipe with a pretty short list of ingredients.......a perfect holiday treat to give to a neighbor, the mailman, the babysitter, or any other <i>chocolate and mint lover </i>you know! <br />
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This is what you'll need:<br />
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<b><span style="font-size: large;">Holiday Peppermint Fudge </span>(makes 5-6 dozen pieces)</b><br />
4 cups sugar<br />
2 (5 oz.) cans evaporated milk<br />
1 cup butter<br />
2 cups semi-sweet chocolate chips<br />
7 oz. jar marshmallow creme<br />
1/2 tsp. peppermint extract<br />
2/3 cup peppermint candies, coarsely broken<br />
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Combine the sugar, milk, and butter in a 3-quart saucepan. Bring the mixture to a boil, stirring constantly. Then, reduce the heat to medium and stir for 10 minutes.</div>
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Remove the pan from the heat and add the chocolate chips, marshmallow creme, and peppermint extract. </div>
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Stir until mixture is melted and smooth and then pour into a buttered and foil-lined 13x9" pan. Sprinkle the peppermint candy over the top. Cover and refrigerate until set. </div>
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Now......all that's left to do is cut it up into squares and pack it up for some lucky recipients, but not before you set a few squares aside for yourself!</div>
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For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/holiday-peppermint-fudge">here</a>.</div>
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<span style="font-size: x-small;">Recipe from <i>Gooseberry Patch Cookie Swap </i>booklet.</span> </div>
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<i style="color: red; font-weight: bold;"> </i>The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-68472752205758922542014-11-21T20:53:00.000-05:002014-11-21T20:53:28.994-05:00Twice-Baked Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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Ok......back from a little vacation in Florida.......just in time to share a side dish with you that is worthy of your Thanksgiving table! Who doesn't love twice-baked potatoes?? But, have you ever tried the idea with sweet potatoes? <i style="font-weight: bold;">Delicious!! </i>This is a simple variation of a recipe in <i style="color: #38761d;">Ina Garten's </i>newest cookbook <i style="color: #38761d; font-weight: bold;">"Make It Ahead"</i>. The <i>Fontina cheese </i>is my yummy twist.....next time, I think I'll sprinkle on some crispy, sauteed pancetta! <i><b>You have to try this recipe!</b></i> ( And, I'd love to hear your feedback!)<br />
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<b><span style="font-size: large;">Twice-Baked Sweet Potatoes </span>serves 6</b><br />
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3 medium sweet potatoes (12-14 oz. each), scrubbed<br />
5 1/2 tblsp. unsalted butter, at room temperature<br />
1/2 cup minced shallots<br />
1 tsp. minced fresh thyme leaves<br />
Kosher salt and freshly ground black pepper<br />
1 extra-large egg, lightly beaten<br />
4-6 oz. Fontina cheese, in small dice<br />
6 sprigs fresh thyme, for garnish<br />
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The first thing you need to do, for this recipe, is get your oven preheated to 400 degrees. When the oven is nice and hot, place the sweet potatoes on a foil-lined baking sheet and insert a sharp knife into each potato, a few times, to let the steam escape.</div>
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Bake the potatoes for 50-60 min. or until they're very tender when pierced with a knife. Then, set them aside for about 10 min., until they're cool enough to handle.</div>
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While the potatoes are cooling down, heat 1 1/2 tblsp. of the butter in a small skillet over medium</div>
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heat. Add the minced shallots and saute for 4-5 minutes, until tender.</div>
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Add the thyme and cook for 1 more minute. Set aside.</div>
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Now, cut the potatoes in half, lengthwise, and carefully scoop out some of the flesh, leaving a 1/2" </div>
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thick shell. Sprinkle the shells liberally with salt and pepper.</div>
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Add the remaining 4 tblsp. of butter to the scooped-out potato flesh and mash it with a fork.</div>
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Now, add the egg, shallots, Fontina, 3/4 tsp. salt, and 1/4 tsp. pepper and stir until everything is combined.</div>
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Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. </div>
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Bake for 20-30 minutes, or until puffed, lightly browned, and the pockets of cheese are nice and melty.</div>
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<span style="color: #b45f06;"><b><i>Beautiful!!</i></b></span></div>
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Lots of <b><i>cheesy goodness!!</i></b></div>
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<b><i>For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/twice-baked-sweet-potatoes">here</a>. </i></b></div>
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-76734199906397480712014-10-21T17:25:00.000-04:002014-10-21T17:25:38.999-04:00Meatloaf Brasciole<div class="separator" style="clear: both; text-align: center;">
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O.k..........<b><i>it's been a long time</i></b> since I've posted a meat recipe on the blog and <b><i>I'm just a little excited </i></b>to share this one. It's definitely not your typical, boring meatloaf recipe! <i style="font-weight: bold;">"Brasciole" </i>are, basically, thin slices of meat rolled around a filling and cooked with or without tomato sauce/wine. There can be many different variations, and you may sometimes see them referred to as <i style="font-weight: bold;">"Involtini"</i>. <br />
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As a child, I <i>loved </i>my gramma's version! She baked hers on skewers and served them <i>along with</i> tomato sauce, but not <i>in</i> the sauce; they were <i style="font-weight: bold;">delicious!! </i>My kids grew up enjoying the same recipe! (Note to self.....share gramma's brasciole recipe on the blog in the future!) I've made variations that are also delicious. <br />
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So, what is <i style="font-weight: bold;">"Meatloaf Brasciole", </i>you ask? Well, you mix several yummy ingredients together to make the meatloaf base and, then, you layer on a few more yummy ingredients, roll the whole thing up into this delicious loaf and, there you have it........<b><i>meatloaf, all dressed up, Italian-style!!</i></b><br />
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<a name='more'></a> <span style="font-size: large;"><b>Meatloaf Brasciole</b></span><br />
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1/2 pound each: ground beef, ground veal, and ground pork<br />
Salt and pepper, to taste<br />
1/2 cup Italian breadcrumbs<br />
1 egg<br />
2 cloves garlic, minced<br />
1/4 cup, finely chopped onion<br />
1/4 cup golden raisins, chopped<br />
1/4 cup pine nuts, chopped<br />
1/4 cup grated Pecorino Romano cheese<br />
2-4 tblsp. chopped Italian parsley<br />
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<u>filling:</u><br />
1 cup baby arugula<br />
3-4 thin slices prosciutto, diced up<br />
6 slices provolone cheese<br />
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Extra-virgin Olive oil, for drizzling<br />
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Combine all of the meatloaf ingredients together, lightly, with a fork. Do not over mix or the meatloaf will become tough.</div>
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Now, flatten the mixture into a rectangle about 12"x 6-8" and 1/2" thick on a parchment-lined sheet pan.</div>
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Cover the meat with the arugula, cheese, and prosciutto, leaving a border around the outside.</div>
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Now, using the parchment to help, begin rolling the meat (starting at one of the long sides), into a log shape. Position the loaf, seam-side down, on the sheet pan. Drizzle the top with extra-virgin olive oil.</div>
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Roast the meatloaf at 450 degrees for 20 minutes, then lower the temperature to 375 degrees and roast for about 10 more minutes. It should be nice and brown and cooked through.</div>
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Serve nice, thick slices with sides of your choice. This time I chose baked sweet potato fries....really good! </div>
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Let me encourage you......this is a recipe that really lends itself to variations. So, use your imagination and the ingredients you love, and have on hand, to make it your own. See what you come up with and,<b><i> please, leave a comment and share your ideas with me, here on the blog.</i></b> <b><i>I'd love to know what you're cooking up in your kitchen!</i></b></div>
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For a <i>printable recipe, </i>click <a href="https://sites.google.com/site/theitaliannextdoor/meatloaf-brasciole">here</a>.<br />
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<span style="font-size: x-small;"><i>Recipe adapted from Rachael Ray on Food Network.</i></span><br />
<br />The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-71740701495495637022014-10-17T21:21:00.002-04:002014-10-17T21:21:39.992-04:00Parmigiana Bianca ("White" Parmigiana)<div class="separator" style="clear: both; text-align: center;">
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I think I've shared my love of eggplant before. Besides being hearty and delicious, you can do so many different things with it! And....because I love it, it makes a pretty regular appearance on our dinner table in various forms. Two of my favorites are <a href="http://theitaliannextdoor.blogspot.com/2012/10/eggplant-parmesan-stacks.html">Eggplant Parmesan Stacks</a> and <a href="http://theitaliannextdoor.blogspot.com/2013/08/caponata.html">Caponata</a>. You definitely will want to give those recipes a try!<br />
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All over southern Italy, the name "<i><b>parmigiana"</b> </i>refers to a dish of vegetables layered with tomato sauce and cheese and baked in the oven. Now, for those of you who have an aversion to the "red sauce", typically used in these dishes, this is the recipe for you! It has no tomatoes, but all the meaty eggplant and gooey cheese you'd expect from an eggplant parmesan! Serve it with a nice salad and a crusty loaf of bread and you've got a great dinner! Or, it would also make a nice vegetable side dish to serve alongside some grilled meat. <br />
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<a name='more'></a> It's amazing how you can take a handful of ingredients and make something so yummy and satisfying! So....let's do it!<br />
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This is what you'll need:<br />
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<b>*Note: I doubled the recipe, so the amounts shown in the pictures reflect that.</b></div>
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<span style="font-size: large;"><b>Parmigiana Bianca ("White" Parmigiana)</b></span><br />
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1 pound eggplant (the fat, round variety)<br />
Coarse Sea salt<br />
Extra-virgin olive oil<br />
1/3 cup fine, dry breadcrumbs<br />
About 3/4 pound fresh mozzarella, sliced<br />
1/3 cup grated Pecorino Romano cheese<br />
Freshly ground black pepper<br />
1/3 cup finely minced Italian parsley and fresh basil<br />
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The first thing to do is slice the eggplant about 1/4" thick and stack the slices in a colander, sprinkling each layer with some salt. Then weigh down the layers and allow the eggplant to drain for at least 30 minutes. This will allow moisture to be drawn out of the eggplant, along with any bitterness that might be contained in the seeds. This is a rather controversial step. It can be most helpful if you are using older, larger eggplant with many dark seeds, but really isn't necessary with smaller, younger ones. Some cooks <i>always </i>do this and some cooks think it<i> totally unnecessary</i>. Sometimes I salt and sweat the eggplant......sometimes I don't. So, do according to your preference.</div>
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If you've salted the eggplant, you'll want to rinse off the slices to get rid of the salt and, then, dry them with paper towels. </div>
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This next part of the recipe also offers you a choice. You can either cook the slices on a grill (outdoor or stove top), preheated to medium, for about 2 minutes per side <u style="font-weight: bold;">or</u> bake them in the oven at 400 degrees for about 15 minutes, turning halfway through, til brown on both sides. With either method, I brush both sides of the slices with extra-virgin olive oil prior to cooking.</div>
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This time I chose to bake them on parchment-lined sheets. </div>
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<u>Before:</u></div>
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<u>After:</u></div>
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Now, gather together all of the other ingredients and grease the bottom and sides of a 1 1/2 qt. baking dish with about 1 tblsp. of the olive oil. (The dish should be deep enough to hold at least 2 layers of eggplant and cheese.) Sprinkle about a tblsp. of the breadcrumbs over the bottom of the dish.</div>
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Line the bottom of the dish with some of the eggplant slices and then top with some of the mozzarella.</div>
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Sprinkle some breadcrumbs, grated cheese, a little salt, pepper, and the fresh herbs over the top.</div>
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Continue layering until you've used all the ingredients, ending with a layer of bread crumbs, grated cheese, and herbs. Drizzle the top with a tblsp. or so of olive oil.</div>
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Bake at 400 degrees for about 20 minutes, or until the top is brown and crisp and the cheese is bubbling. </div>
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Let sit for 10 minutes or so before serving. Now.......just enjoy this <i><b>delicious "Parmigiana"!</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2amvcf6i7sMZDc3iRZhs2Sm4cLvNxlX_mY-YGRxOc7e9pWjCDarQZKh0nToutvXksy5xnB9r3PnpA2CN94jwZ4QeYB8NbueigmdSNk6S1rGXCvOz7sCWR1ZtdaGqWKN3BzIdEkZN9yns/s1600/IMG_3807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2amvcf6i7sMZDc3iRZhs2Sm4cLvNxlX_mY-YGRxOc7e9pWjCDarQZKh0nToutvXksy5xnB9r3PnpA2CN94jwZ4QeYB8NbueigmdSNk6S1rGXCvOz7sCWR1ZtdaGqWKN3BzIdEkZN9yns/s1600/IMG_3807.JPG" height="480" width="640" /></a></div>
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For <i>printable recipe </i>click <a href="https://sites.google.com/site/theitaliannextdoor/parmigiana-bianca">here</a>.</div>
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<span style="font-size: x-small;">Recipe from "<i>Cucina Del Sole" </i>by Nancy Harmon Jenkins</span></div>
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-75843693730056880752014-09-29T21:32:00.000-04:002014-09-29T21:32:36.866-04:00Peas and Prosciutto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbthYFfzbS5S6ygd5rab2VCHxjA-ZwLYUYJS_WZBR5j0fxPUWAVc1MctAfMGP_aViVy2J0sWI7uM_CHo_fVBHHUn-Wuk6oJqR2jQz_7v41UkIsl0RbB5cbGoaGyYEJSImI2p-6Hbj4R8/s1600/IMG_3769edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbthYFfzbS5S6ygd5rab2VCHxjA-ZwLYUYJS_WZBR5j0fxPUWAVc1MctAfMGP_aViVy2J0sWI7uM_CHo_fVBHHUn-Wuk6oJqR2jQz_7v41UkIsl0RbB5cbGoaGyYEJSImI2p-6Hbj4R8/s1600/IMG_3769edited.jpg" height="480" width="640" /></a></div>
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Here's a simple and delicious side dish to add to your recipe box. AND........you can have it ready in about 15-20 minutes! The saltiness of the prosciutto adds a nice contrast to the otherwise mellow peas. This dish is great to add to a mid-week meal, when you might not have a lot of time, but goes equally well on a holiday table with all of the other "<i>special" </i>foods. <br />
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<span style="color: #6aa84f;"><b><i>Look! Only 6 ingredients, plus salt and pepper!</i></b></span></div>
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<b><span style="font-size: large;">Peas and Prosciutto </span>(6 side dish servings)</b></div>
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2 tblsp. olive oil</div>
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3 shallots, chopped</div>
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1 garlic clove, minced</div>
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1 # bag frozen peas</div>
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4 ounces thinly sliced prosciutto, diced</div>
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1/4 cup chopped fresh Italian parsley</div>
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Salt and pepper, to taste</div>
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Heat the olive oil in a skillet over med.-low. Add the shallots and garlic, and saute until tender, about 1 minute.</div>
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Add the peas and saute until heated through, about 5 minutes.</div>
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Remove the pan from the heat and add the prosciutto, parsley, and salt and pepper, to taste. (Remember, prosciutto is salty, so go easy with the salt until you've tasted.) </div>
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That's it! Pour into a serving dish and bring to the table! Couldn't be easier!</div>
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<b><i>Now, that's some delicious green, right there!</i></b></div>
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For a <i>printable</i> recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/peas-and-prosciutto">here</a>.</div>
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<span style="font-size: x-small;">Recipe from "<i>Every Day Italian" </i>by <i>Giada DeLaurentiis. </i></span></div>
The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-1548024502884050932014-09-26T22:28:00.000-04:002014-09-26T22:28:30.482-04:00White Chocolate and Banana Cake w/ White Chocolate Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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Is it just me, or does banana eating go in spurts? It seems that, when I only buy a few of them, they're gone in a day or two and everybody's looking for more. I can't seem to keep them in the house. Then, all of a sudden, just when I think I've got a handle on the whole "supply and demand" thing, I have bananas turning speckled and black left and right! <i><b>What is going on? </b></i><br />
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I recently found myself in this predicament and decided to use it to my advantage. Banana cake it would be. But, <b style="font-style: italic;">not just any banana cake. </b>A <b><i>White Chocolate Banana Cake with White Chocolate Cream Cheese Frosting!</i></b><br />
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<a name='more'></a><i style="font-weight: bold;"> </i>The original recipe made two small loaf cakes and didn't include any frosting. (Delicious, but some cream cheese frosting couldn't hurt, right?) So......I decided to change the recipe to a layer cake and add something yummy to fill and frost it with.<br />
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Now, be warned......this is not a light and airy type of cake. It is full of bananas, coconut, walnuts, and white chocolate. A rather tropical mix, wouldn't you say? If you like carrot cakes, Italian Cream cakes, and the like, I think you'll really enjoy this!<br />
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<span style="font-size: large;"><b>White Chocolate Banana Cake w/ White Chocolate Cream Cheese Frosting</b></span><br />
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<b>Cake:</b><br />
6 ounces white chocolate, (or white chocolate chips)<br />
4 ounces walnuts<br />
2 sticks unsalted butter<br />
2 3/4 cups flour<br />
1 1/4 tsp. baking soda<br />
1 tsp. salt<br />
2 cups mashed bananas (about 4-6 fully ripened) *texture should be rather coarse, not pureed<br />
1 1/2 cups sugar<br />
2 large eggs<br />
3 tblsp. dark rum (or brandy)<br />
1 tsp. vanilla extract<br />
3 1/2 ounces (1 tightly packed cup) shredded coconut (this time I used unsweetened, chopped, but I do prefer the shredded)<br />
<b>Frosting:</b><br />
3 1/2 ounces good quality white chocolate, chopped<br />
1 pound cream cheese, softened<br />
3 tblsp. unsalted butter, softened<br />
1 tblsp. freshly squeezed lemon juice<br />
1 2/3 cups powdered sugar<br />
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For the cake:<br />
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If using bar chocolate, chop it into 1/4-1/2" pieces. Break or chop the walnuts into small-medium pieces. Set aside.</div>
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Melt the butter and transfer it to the bowl of your mixer to cool slightly. Meanwhile, sift together the flour, baking powder, and salt and set aside.</div>
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Add the sugar to the warm butter and beat to mix well. Now, add the eggs, rum (or brandy), and vanilla. Beat on high speed for 5 min. until pale and thick.</div>
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Add the bananas and beat just to mix in. The mixture will look a little curdled.....it's o.k.</div>
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Gradually add the sifted dry ingredients, on low speed, and beat only until completely incorporated. The mixture doesn't have to look smooth.</div>
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Now, stir in the coconut, walnuts, and chocolate, by hand.</div>
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Divide the batter equally between 2 (8") round cake pans that have been greased, floured, and have wax paper or parchment circles on the bottoms. Bake at 350 degrees for 35-40 minutes or until they test done. Let them cool about 15 minutes and, then, turn them out onto a rack to cool completely.</div>
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Now......you can make the frosting...................</div>
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Melt the white chocolate in a bowl, set over a pan of barely simmering water, stirring often. Be very careful, as white chocolate is very sensitive to heat. Set aside to cool slightly.</div>
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Beat the cream cheese and butter, at medium speed, until smooth and creamy. Add the melted chocolate and mix until blended.</div>
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Add the lemon juice, vanilla extract, and powdered sugar and mix until blended. Increase to high speed and beat until smooth and creamy.</div>
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After the cake layers have cooled, place one on a serving plate. (I like to place wax paper strips underneath to protect the plate and keep things a little neater.) Frost the layer, top with the other layer, and then frost the top and sides. Decorate as desired. Remove the wax paper strips and serve or chill to set up a bit.</div>
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Now, that's one <b><i>yummy piece of cake!!</i></b></div>
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For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/white-chocolate-banana-cake-w-white-chocolate-cream-cheese-frosting">here</a>.</div>
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<span style="font-size: x-small;">Cake recipe adapted from "Maida Heatter's Best Dessert Book Ever"</span></div>
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<span style="font-size: x-small;">Frosting recipe from "The Cake Book"</span> </div>
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<br />The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-76246102269355986672014-09-14T19:50:00.000-04:002014-09-14T19:50:05.157-04:00Celery and Chickpea Salad w/ Dried Cranberries, Roasted Almonds, and Parmesan Dressing<div class="separator" style="clear: both; text-align: center;">
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O.k....so summer is gone, the kids are back in school, and fall is just about upon us. Let's enjoy a light and delicious salad before we start to think about all those warm and comforting, cold weather dishes, shall we?<br />
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I really do <i>love</i> salads. I mean.....a salad can be anything you want it to be! There are soooo many options! <br />
<a name='more'></a> Salads can be sweet <i>or</i> savory, warm <i>or</i> cold! Fruit salads, veggie salads, lettuce salads, pasta salads, salads with meat or seafood, salads with beans, cheese, grains or nuts! A salad can be a side dish, a main dish, or even a dessert! My brain hurts! <b> The point is</b> that you can create a salad that includes all the things <span style="font-style: italic;">you</span><b style="font-style: italic;"> </b>love and are in the mood for at any given time! <b>I know......what's not to love??</b><br />
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<b> </b>I found this recipe in a book I borrowed from the library, a long time ago, called "<i style="color: #38761d;">Susan Mallery's Fool's Gold Cookbook"</i>. I barely adapted it, but it's one of those recipes where you can really change the ingredient amounts, according to your taste. Try this and see if <i>you</i> don't become a salad lover too!<br />
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<span style="font-size: large;"><b>Celery and Chickpea Salad w/ Dried Cranberries, Roasted Almonds, and Parmesan Dressing</b></span><br />
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3 tblsp. lemon juice<br />
3 tblsp. extra-virgin olive oil<br />
1/4 cup grated Parmesan cheese<br />
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15 oz. can chickpeas, drained and rinsed<br />
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8 stalks celery, finely chopped<br />
1/2 cup dried cranberries<br />
1/2 cup roasted almonds, chopped<br />
3 oz. baby spinach<br />
salt and pepper, to taste<br />
1/4 cup Parmesan cheese, for sprinkling over top<br />
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Whisk together the lemon juice, olive oil, and Parmesan cheese until a thin paste forms.</div>
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Warm the chickpeas in the microwave and toss in the dressing.</div>
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Fold in the rest of the ingredients and season to taste with the salt and pepper.</div>
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Now, sprinkle the rest of the Parmesan over the top (I've been known to add extra) and <b><i>enjoy!!</i></b></div>
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For a printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/celery-and-chickpea-salad-w-dried-cranberries-roasted-almonds-and-parmesan-dressing">here</a>. </div>
The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-87927149219113278632014-07-14T16:35:00.000-04:002014-07-14T16:35:20.882-04:00This Italian is "On Hold"! Hi there, friends and subscribers! After my last post, explaining my computer dilemma, this is very disappointing for me. The bad news....... my computer issues are continuing, with no quick fix in sight. It seems that the laptop I have is just too old to really handle Windows anymore, so we had to install a different operating system. But the editing program that I use with my camera was not able to be installed either. The whole set-up for storing and editing pictures is totally different and unfamiliar to me, and just not the easiest to use. (Remember, I'm not exactly a computer whiz!) It doesn't seem to have the same features and abilities that my camera's editing program had, which is very disappointing.<br />
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Anyway.......to shorten my long and sad story.......<b>"The Italian Next Door"</b> will have to be "on hold" until we can figure something out. I mean......pictures mean so much on a food blog, right? And, I had so many great recipes that I wanted to share with you, but I know <b><i>you want to</i></b> <b><i>see </i></b>all this delicious food....<b><i>not just read</i></b> about it!<br />
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So, for now, I'm just waiting....waiting until I can figure out a way to store and edit my blog pictures sufficiently or, until I can afford a new laptop that can handle everything I need, to do justice to my blog. Please don't forget about me and please don't deactivate your subscription! Be patient and hopefully, when the time is right,<b> "The Italian Next Door" </b>will be up and running again. <i style="font-weight: bold;">A chi vuole, non mancano modi. </i>(Where there's a will, there's a way.)<br />
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Until then.......<i><b>enjoy your family and friends</b></i> and <i><b>eat well</b></i>!!The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com0tag:blogger.com,1999:blog-7985360330920533299.post-49850982818942642212014-04-24T09:21:00.000-04:002014-04-24T09:21:26.798-04:00Wine Taralli<div class="separator" style="clear: both; text-align: center;">
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First of all, in case any of you were wondering if I'd fallen off the face of the earth recently....no, I'm still here. But, it's been a very interesting few weeks. My laptop crashed.....AGAIN !! It's now up and running and hopefully will keep on working for me without too many more interruptions. <br />
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I've also been in the middle of working on a project that is pretty much consuming my thoughts lately. It's something I'm excited about doing, but it's also pushing me a bit out of my comfort zone, into some new territory, which means a little added stress for yours-truly. After I'm finished I'll try and share with you the details, but......for now.......<br />
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I've been wanting to share this recipe with you for awhile now. And today's the day. <i style="font-weight: bold;">Wine Taralli! </i>Taralli are an Italian snack food, very common in southern Italy. They are similar in texture to a breadstick or pretzel but usually formed into rings or ovals. Taralli can be sweet or savory. Today I'm sharing a sweet version (no surprise here!) I really enjoy these. They're sweet.......but not too sweet. They have an interesting and delicious flavor from the <i>Marsala wine </i>and are topped with a light lemon glaze, which is optional, by the way. They're also delicious plain. They make a great snack or nice little dessert with some fresh fruit! So.....here's the recipe...........<br />
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<b><span style="font-size: large;">Wine Taralli </span>(makes 2 1/2 dozen)</b><br />
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3 cups flour<br />
2 tsp. baking powder<br />
1 tsp. coarse salt<br />
1/2 cup sugar<br />
1 large egg<br />
1/2 cup extra-virgin olive oil<br />
1/2 cup Marsala wine<br />
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<u>Glaze:</u><br />
1 cup powdered sugar<br />
1 tblsp. milk<br />
1/2 tblsp. fresh lemon juice<br />
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First, whisk together the flour, baking powder, and salt. In a separate bowl, whisk the egg and sugar together until well combined. Now, stir the olive oil and Marsala into the egg mixture. </div>
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Next, slowly add the flour mixture until well combined, kneading it slightly until it's medium-soft and easy to handle.</div>
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Divide the dough into 30 pieces and roll each piece into a 6" long rope.</div>
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Connect the ends to make loops and press the ends to seal together.</div>
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Place the taralli on parchment-lined sheets and bake at 375 degrees for 15-20 minutes or until slightly golden. Cool them on a rack.</div>
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After they've cooled, whisk together the ingredients for the glaze and dip the tops of the taralli. Let them dry. (remember.....this step is optional.....they're also delicious plain!)</div>
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YUM!!</div>
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For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/wine-taralli">here</a>. </div>
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<span style="font-size: x-small;">recipe from <i>Lucinda Scala Quinn </i>on <i>Mad Hungry.</i></span></div>
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<b><i><br /></i></b>The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-13502979375459193172014-03-13T09:47:00.000-04:002014-03-13T09:47:46.066-04:00Swiss Chard and Sweet Pea Manicotti<div class="separator" style="clear: both; text-align: center;">
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One of my hubby's favorite meals is a nice plate of manicotti with a delicious tomato sauce and lots of gooey cheese. So, when I saw this recipe, I just had to try it! Now, granted, it doesn't include a tomato sauce, but there definitely is<i> no lack of <b>gooey cheese</b></i>! And if you're trying to get the kids to eat some more green veggies.......this will work! <br />
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The yummy filling for this dish has, not one, but three cheeses! And......instead of the typical tomato-based sauce, there's a creamy and delicious <b style="font-style: italic;">fontina fonduta sauce. </b>A "<i>fonduta" </i>sauce is like an Italian cheese sauce (think....fondue). "<i>Fontina"</i> is a classic Italian cow's milk cheese. The original Fontina from Italy has a rather intense flavor. You can recognize it by its tan-colored rind. Fontina from other countries will have a red rind and the flavor will be milder. If you can't find Fontina, you can substitute a mild provolone, gouda, or gruyere.<br />
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Which ever cheese you use, you have to make this! It's so comforting and delicious!! I recently made this when having family over for a Sunday dinner. This was a great choice! I put it together on Saturday and just popped it in to bake when we got home from church on Sunday. Let's just say......<i>nobody complained</i>!! <b><i>(Note: I made a double recipe for Sunday, so what you see in some of the pictures is double what this recipe calls for.) </i></b><br />
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<b><span style="font-size: large;">Swiss Chard and Sweet Pea Manicotti </span> (serves 4-6)</b><br />
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Butter, for greasing the baking dish<br />
12 manicotti pasta shells<br />
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<b>Filling:</b><br />
1 bunch (about 12 oz.) swiss chard (I used "Rainbow" chard), washed<br />
2 tblsp. olive oil<br />
1 medium onion, chopped<br />
1 garlic clove, minced<br />
15 oz. whole-milk ricotta cheese<br />
3/4 cup frozen baby peas, thawed<br />
4 oz. (1 cup) shredded mozzarella cheese<br />
2 oz. (3/4 cup) grated Parmigiano Reggiano cheese<br />
1/4 cup chopped fresh basil<br />
3/4 tsp. kosher salt<br />
1/4 tsp. freshly ground black pepper<br />
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<b>Fontina Fonduta Sauce:</b><br />
3/4 cup whole milk<br />
1/2 cup heavy cream<br />
6 oz. (3 cups) grated fontina cheese<br />
2 tblsp. grated Parmigiano Reggiano cheese<br />
2 tblsp. chopped fresh basil<br />
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6 oz. (1 1/2 cups) shredded mozzarella cheese<br />
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The first thing to do is bring a large pot of salted water to a boil over high heat. Add the manicotti shells and cook them until they're tender, but still firm. Drain them and rinse in cold water. Lay out on a sheet pan, on waxed paper, to cool while you make the filling.</div>
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Now, using kitchen scissors or a knife, remove the Swiss Chard stems. Chop the leaves into approx. 1" pieces.</div>
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Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft, 5-7 minutes. Add the garlic and cook 1 minute longer.</div>
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Now, add the chard and cook, stirring, until it's wilted. This should just take a couple minutes. Remove the mixture from the heat and let cool slightly.</div>
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While that's cooling, place the ricotta cheese, peas, 4 oz. mozzarella cheese, basil, salt, and pepper into a food processor. Then add the cooled chard mixture and blend until smooth.</div>
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(I love the color! You can't see it in the picture, but mine had tiny specks of colors from the rainbow-colored stems.)</div>
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Spoon the filling into a pastry bag fitted with a large round tip (or no tip at all). If you don't have a pastry bag you can just, carefully, spoon the filling into the shells. The pastry bag just makes it a little easier. After you fill the shells, place them into a 9"x13" casserole dish that has been liberally coated with butter.</div>
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The last thing to do is make the fonduta sauce.</div>
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Bring the milk and cream to a simmer over medium heat. Reduce the heat to low and add the fontina cheese. Stir constantly until the cheese is melted and the mixture is smooth.</div>
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Now, remove the pan from the heat and stir in the Parmesan cheese and basil.</div>
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Pour the sauce over the manicotti and sprinkle with the 1 1/2 cups mozzarella cheese. Bake at 400 degrees for 30-35 minutes, until the top is golden. Let it stand for 5 minutes before serving.</div>
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Now, <i style="font-weight: bold;">this is something to get excited about</i>, if I do say so myself!!</div>
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For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/swiss-chard-and-sweet-pea-manicotti">here</a>.</div>
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<span style="font-size: x-small;">Recipe from <i>"Giada's Kitchen" </i>by <i>Giada DeLaurentiis</i></span> </div>
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<br />The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-59478299242861679502014-03-01T14:14:00.000-05:002014-03-01T14:14:21.482-05:00Brussels Sprouts, Pasta, and Bean Soup<div class="separator" style="clear: both; text-align: center;">
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I know what you're thinking......"What's the girl (who isn't that "into" soup) doing, sharing another soup recipe?" Well, what can I say? It's been <i style="font-weight: bold;">cold </i>around here!! And, when you're feeling chilled, there's just nothing better than a nice, <i><b>steaming hot bowl of </b></i><i style="font-weight: bold;">soup </i>to help warm you up!<br />
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I've been making this recipe for years, but I honestly couldn't tell you where it originated. It's just a recipe I have written out on a card in my recipe box. It's a great mix of vegetables, with the addition of red kidney beans, for a little protein, and some <i>ditalini </i>pasta. There's something about it that really brings me back to my grandmother's kitchen. I think it's the <i>ditalini</i>. My gramma used it quite a bit. I've shared a recipe for <a href="http://theitaliannextdoor.blogspot.com/2012/10/pasta-and-peas-in-honor-of-gramma.html">Pasta and Peas</a>, in honor of her, in another post. I recommend you check it out!<br />
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Back to today's recipe........this soup is <i><b>so comforting</b></i>, <i><b>so good for you</b></i>, and <i style="font-weight: bold;">so delicious!!</i> I think I may have to go have another bowl right now! <br />
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<a name='more'></a> Here's what you'll need:<br />
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<b><span style="font-size: large;">Brussels Sprouts, Pasta, and Bean Soup </span>(around 6 servings)</b><br />
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2 tblsp. olive oil<br />
1 large onion, chopped fine (about 1 cup)<br />
2 tsp. minced garlic<br />
5 cups chicken broth ( I used water with chicken base added this time)<br />
3 cups water<br />
1 cup uncooked Ditalini pasta<br />
10 oz. fresh brussels sprouts, cut length-wise in 1/4" slices<br />
5 oz. yellow squash, cut in 1/4" dice<br />
5 oz. zucchini, cut in 1/4" dice<br />
16 oz. can kidney beans, drained and rinsed<br />
2 tsp. chopped fresh oregano or 1 tsp. dried<br />
Salt and pepper, to taste<br />
Pecorino Romano cheese, for grating<br />
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The first thing I like to do is to prepare all of the veggies. So.....chop up the onion, zucchini, and yellow squash, and slice up the brussels sprouts. Mince the garlic and drain and rinse the beans. If you're using fresh oregano, you'll want to get that chopped, as well. Also, I like to cook my pasta separately so that it doesn't soak up too much of the soup liquid later, while in the fridge.(<i>If </i>there is any leftover) So, I fill a separate pot with well-salted water for cooking the pasta. </div>
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Now, heat the oil in a 5 qt. pot over medium heat. Add the onion and garlic and cook for about 5-7 minutes, until the onion is translucent. </div>
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Add the broth and the water and bring it to a boil. Then, add the remaining ingredients (except the pasta and the cheese) and cook for about 7-8 minutes, until the veggies are tender, but not mushy. In the meantime, cook the pasta according to the pkg. directions (you want it to be <i>al dente</i>....a little toothsome, not really soft).</div>
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For each serving, spoon some of the cooked pasta into a bowl. Ladle the soup over the top and finish with a generous grating of the Pecorino Romano cheese. Serve with a side salad or grilled sandwich or just some great bread or crackers, for a delicious and warming lunch or light supper. <b><i>So good!!</i></b></div>
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For a printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/brussels-sprouts-pasta-and-bean-soup">here</a>.</div>
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-56489417770282014892014-02-26T08:47:00.000-05:002014-02-26T08:47:05.638-05:00Skillet Cauliflower Torrisi<div class="separator" style="clear: both; text-align: center;">
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Does anyone agree with me that cauliflower tends to get a bad rap? Now, admittedly, it's not my <i>favorite </i>vegetable, but saute it in garlic and olive oil, top it with a cheesy breadcrumb topping, and I'm all over it!<br />
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<a name='more'></a> This recipe comes from a restaurant in New York City called <i>Torrisi</i>. I came upon it in my copy of <i style="color: #bf9000;">Lidia's Italy in America </i>by <i style="color: #bf9000;">Lidia Bastianich</i>. Only six ingredients and you've got a simple but <i>delicious </i>side dish! By the way.....I'd love to hear about <i>your favorite way</i> to cook and eat this under-appreciated veggie! <b>Just leave a comment below, please! </b>And then, go and try this recipe!<br />
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Here are your 6 ingredients:<br />
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<b><span style="font-size: large;">Skillet Cauliflower Torrisi </span>(serves 4)</b><br />
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6 tblsp. extra-virgin olive oil<br />
6 garlic cloves<br />
1 large or 2 small heads cauliflower<br />
1/2 tsp. kosher salt<br />
1/4 cup dry breadcrumbs<br />
1/4 cup grated Pecorino Romano<br />
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First, prepare the cauliflower and garlic. Cut the cauliflower into roughly 2" florets and slice the garlic cloves. Also, mix the breadcrumbs and cheese together in a small dish.</div>
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Now, heat 4 tblsp. of the oil in a large skillet over medium heat. Add the sliced garlic and cook until sizzling, about 1-2 minutes.</div>
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Add the cauliflower and toss to coat with the oil. Season with the salt. <b>Cover the pan</b> and cook until the florets are tender, about 15 minutes. Stir occasionally and add some water if the skillet starts to get dry or anything is starting to burn.</div>
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Now, <b>uncover the pan</b> and sprinkle the breadcrumb/cheese mixture over the top. Drizzle with the remaining 2 tblsp. olive oil and bake in a preheated 375 degree oven for 15 minutes to crisp up the topping. YUM!!</div>
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(I like to sprinkle some fresh Italian parsley over the top for some added color....and flavor.)</div>
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<b><i>Enjoy!! </i>And don't forget to leave a comment down below!</b></div>
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<i>For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/skillet-cauliflower-torrisi">here</a>.</i></div>
The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com3tag:blogger.com,1999:blog-7985360330920533299.post-71394659639773571742014-02-15T16:50:00.000-05:002014-02-15T16:50:32.916-05:00Chocolate Peppermint Cheesecake Cake<div class="separator" style="clear: both; text-align: center;">
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So, have I ever mentioned my slight obsession with anything chocolate and mint?? Well........I have a slight obsession with anything chocolate and mint. There, I said it. I feel better. Now, let me tell you what I decided to do for my birthday this year. I decided to bake myself a birthday cake! But, not just any birthday cake.....a <b><i><span style="color: #e06666;">Chocolate Peppermint Cheesecake Cake</span></i></b>!! This delicious dessert has a layer of <b><i>scrumptious peppermint cheesecake</i></b>, sandwiched between two layers of <b><i>dark chocolate cake</i></b>. And to top it all off...a generous coating of <b><i>peppermint frosting</i></b>!! I had seen this recipe on another food blog called <a href="http://www.shugarysweets.com/">Shugary Sweets</a>. (With that name, you know I had to check it out....and Aimee, the writer of that blog, did not disappoint.) I had every intention of making it over the Christmas holiday, but I just never got to it. I still had some Hershey's Candy Cane Kisses and a couple of the bars in my cupboard, just waiting to be eaten, so...... the choice was clear! After a couple adjustments, this would become the cake for my <i>special day</i>!<br />
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<a name='more'></a> So, there are three components to this cake....the dark chocolate cake layers, the peppermint cheesecake layer, and the frosting. (I didn't post pictures from the cake layer recipe because the process is pretty standard, and I wanted to cut down on what you might be tempted to just scroll through) Here goes:<br />
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<span style="font-size: large;"><b>Chocolate Peppermint Cheesecake Cake</b></span><br />
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For the chocolate <b>cake layers</b>:<br />
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1 3/4 cups flour<br />
1/2 cup unsweetened dark chocolate cocoa powder<br />
1/2 tsp. Kosher salt<br />
1 tsp. baking soda<br />
1/2 tsp.baking powder<br />
1/2 cup hot water mixed with 1 tsp. instant coffee granules<br />
1/2 cup whole milk<br />
1/2 cup unsalted butter, softened<br />
1 1/2 cups sugar<br />
2 eggs<br />
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Mix the flour, cocoa, salt, baking soda, and baking powder together and set aside. Now, mix together the coffee mixture and the milk and set aside. In a mixer, beat the butter and sugar for about 5 minutes, or until smooth. Add the eggs, one at a time. Now, slowly add in the dry ingredients, alternately with the coffee and milk mixture, starting and ending with the dry. Pour the batter into two, greased and parchment-lined, 9" round cake pans. Bake in a preheated 350 degree oven for 25 minutes. Cool completely on a rack. Now, place the layers, wrapped in plastic, into the freezer while working on the other components of the cake.<br />
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For the <b>cheesecake layer</b>:<br />
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2 (8 oz.) pkgs. cream cheese, softened<br />
2/3 cup sugar<br />
pinch salt<br />
2 eggs<br />
1/4 cup sour cream<br />
1/3 cup heavy cream<br />
1/2 tsp. peppermint extract<br />
10 oz. Hershey's Candy Cane Kisses <i>or</i> bars, chopped<br />
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The first thing to do is place a large roasting pan in the lower 2/3 of the oven and preheat the oven to 325 degrees. Wrap a 9" springform pan with a double layer of foil. Then spray the pan with some non-stick spray and line the bottom with a circle of parchment paper. Put some water on to boil (You'll need it when you bake the cheesecake)</div>
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Beat the cream cheese with the sugar until it's creamy, about 2-3 minutes.</div>
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Add in the salt and eggs, one at a time, beating well after each addition.</div>
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Now, beat in the sour cream, heavy cream, and peppermint extract. Fold in the candy kisses that have been chopped. ( I used my food processor)</div>
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Pour the cheesecake batter into the prepared springform pan and place in the roasting pan in the center of the oven. Pour the boiling water into the roasting pan to come about 1" up the sides of the springform pan. Bake for 45 minutes, then turn the oven off and let the cheesecake sit in the oven for 30 more minutes. Remove and cool completely on a rack. Then transfer the cheesecake, still in the pan, to the freezer, for at least a couple hours.</div>
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And, now, the <b>frosting</b>:</div>
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1 cup unsalted butter, softened</div>
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5 cups powdered sugar</div>
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1/2 cup heavy cream</div>
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10 oz. Hershey's Candy Cane Kisses <i>or</i> bars, chopped</div>
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Beat the butter for 3 minutes. Add the powdered sugar and heavy cream and beat 3-5 minutes more, until fluffy. Add the chocolate and mix well.</div>
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To <b>assemble the cake</b>:</div>
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Lay one of the frozen cake layers onto a cake plate. Top with the frozen cheesecake and the second layer of cake.</div>
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(Don't worry that the layers aren't completely even around the outside. The frosting will camouflage the unevenness)</div>
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Frost the top and sides of the cake with a thin layer of frosting to seal in the crumbs. Chill the cake for 30-60 minutes.</div>
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Now, frost the cake with the remaining frosting and keep it covered in the refrigerator. Take the cake out about 15 minutes or more before slicing and serving.</div>
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( Hey, next time I think I'll try a variation using dark chocolate...<i style="font-weight: bold;">my favorite</i>.... and mint, instead of white!!)</div>
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<i>For printable recipe, click <a href="https://sites.google.com/site/theitaliannextdoor/chocolate-peppermint-cheesecake-cake">here</a>. </i></div>
The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1tag:blogger.com,1999:blog-7985360330920533299.post-40403385935717437982014-02-11T09:06:00.000-05:002014-02-11T09:06:41.615-05:00Grapefruit Cake with Grapefruit-Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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Let me start today by asking a question. How many <i>grapefruit lovers</i> do we have out there? Are there really some of you who just can't get your day started until you've had your morning grapefruit? Be honest! Well, I have to admit that <i>my</i> hand is not raised. I think I've pretty well established that I have a big sweet tooth, so grapefruit is not exactly one of my favorite go-to foods. That being said, a nice, ripe grapefruit can be very juicy and actually <i>a little</i> sweet. One day, maybe I'll share with you a recipe for <i>Grapefruit Zabaglione </i>that is so delicious....almost addicting!<br />
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So.....what's a girl who doesn't <i>love</i> grapefruit do when her husband (who, by the way, <b>cannot say no</b> to <i>any </i>young child selling <i>whatever</i> to raise money to help his or her school, soccer team, or sick puppy) brings home a <i>huge bag</i> of them? Well, after some initial juicing events, this girl makes cake!!<br />
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<a name='more'></a> That's right! If I'm going to eat grapefruit, can I at least have it in the form of a moist and delicate cake with a light and citrus-y cream cheese icing?? Well.....can I?<br />
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I found this recipe in <i><span style="color: #e06666;">"Butter Sugar Flour Eggs" </span></i>by <span style="font-style: italic;">Gale Gand</span>. Apparently, it first appeared at the Brown Derby Restaurant in Hollywood, in response to a demand for more "diet" food on the menu. Well, I don't know about "diet" food, but this cake makes a nice, light dessert with an interesting contrast of tart and sweet. Here's what you need:<br />
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<span style="font-size: large;"><b>Grapefruit Cake with Grapefruit Cream Cheese Frosting</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
3 eggs, separated, at room temperature<br />
1/4 cup vegetable oil<br />
1/4 cup fresh grapefruit juice<br />
3 tblsp. freshly grated grapefruit zest<br />
1/2 tsp. freshly grated lemon zest<br />
1 1/2 cups sifted cake flour<br />
3/4 cup sugar<br />
1 1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
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<i>For the Frosting:</i><br />
2 grapefruits<br />
12 ounces cream cheese, slightly softened<br />
2 tsp. fresh lemon juice<br />
1 tsp. freshly grated lemon juice<br />
1 1/2 cups powdered sugar (this is double what the original recipe asks for.....sweet tooth, remember?)<br />
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Preheat your oven to 350 degrees and butter and flour a 9" round cake pan. Now line the pan with a circle of parchment or wax paper, cut to fit.</div>
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Whisk the egg yolks in a mixer with a whisk attachment or a hand mixer. Then, while the mixer is still running, drizzle in the oil, then the grapefruit juice. Now add in the grapefruit and lemon zests and mix in.<br />
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Sift together the flour, sugar, baking powder, and salt and add to the egg yolk mixture. Now, whip the egg whites until stiff but not dry and fold into the batter.<br />
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Pour the batter into the prepared pan and bake until it's dry and springy in the center, 25-30 minutes.<br />
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Let cool for 15 minutes and then run a spatula around the edge of the pan and turn the cake out onto a rack. (Make sure to remove the paper from the bottom of the cake.)<br />
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<a href="http://3.bp.blogspot.com/-xaKfJ0GjwSI/Uvb1SKLVKQI/AAAAAAAAFTQ/r6jI7Z5_g1w/s1600/IMG_3314edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xaKfJ0GjwSI/Uvb1SKLVKQI/AAAAAAAAFTQ/r6jI7Z5_g1w/s1600/IMG_3314edited.jpg" height="265" width="400" /></a></div>
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Now.......while the cake is cooling, make the frosting:<br />
Cut a slice from the top and bottom of each grapefruit to expose the flesh.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUOKReSuU0zJjhrWN7-hMdGqHOz0RhrfGEPl9JWonIJfZSRr1c9SkZUNFIv-Iag_puLw4wnIJV6NxF2vNQsa3UppN0iVTyxA5akzBrEwPGNv5q-oc68PbSAvElGF7ZKKg8Vr2F9-TTOg/s1600/IMG_3315edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUOKReSuU0zJjhrWN7-hMdGqHOz0RhrfGEPl9JWonIJfZSRr1c9SkZUNFIv-Iag_puLw4wnIJV6NxF2vNQsa3UppN0iVTyxA5akzBrEwPGNv5q-oc68PbSAvElGF7ZKKg8Vr2F9-TTOg/s1600/IMG_3315edited.jpg" height="240" width="400" /></a></div>
(these look a little funny because the zest was already removed to use in the cake.)<br />
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Now, starting at the top of the grapefruit, remove the peel and all of the white pith from each one.<br />
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Using a small sharp knife, cut each grapefruit section away from the membrane and set on paper towels to absorb the excess moisture. Turn them occasionally.<br />
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Beat the cream cheese until smooth and fluffy. Then add the lemon juice and zest and mix. Gradually add the sugar and mix until smooth. Chop a couple grapefruit segments to measure 2 tsp. and mix in.<br />
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Cut the cake in half, horizontally, with a long serrated life. Place the bottom on a serving plate.</div>
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Frost the layer and arrange half of the remaining segments over the top. Place the top layer on and frost the top and sides of the cake. Arrange the remaining segments on the top of the cake.</div>
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Now.....just enjoy this light and refreshing cake!!<br />
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<i>For printable recipe click <a href="https://sites.google.com/site/theitaliannextdoor/grapefruit-cake-with-grapefruit-cream-cheese-frosting">here</a>.</i><br />
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The Italian Next Doorhttp://www.blogger.com/profile/13509322771702630895noreply@blogger.com1