This is a simple recipe that comes from my mom. This is the cobbler that I grew up on----forget using a pie crust, this is MUCH better!!
Ingredients:
1 cup of flour
1 cup of sugar
1 egg
1 teaspoon baking powder
Mix the flour, sugar and baking powder together. Add the egg and stir until crumbly. Sprinkle over the fruit, then sprinkle 1/3 cup of water over the top. Bake at 350 until golden brown. Remove from oven and brush room temperature butter over the top.
Filling:
Mix the fruit of your choice with 2 tablespoons of flour, teaspoon of cinnamon, and about 1 cup of sugar. Mix thoroughly and pour into a baking dish. Add the topping and bake at 350 for about 40 minutes or until the topping is brown.
NOTE: You may need to add more flour or sugar depending on how juicy and/or tart the fruit is. DON'T use corn starch, as the cooking time will break down the corn starch and it won't thicken while baking. Also, you may add additional spices to your taste, including nutmeg and cardamom....add as much or as little as you desire.
Wednesday, August 25, 2010
Tuesday, August 24, 2010
Spaghetti Carbonara a la Miguel
This is a modern twist on an old Italian classic recipe. This is easy and delicious!
Ingredients:
4 Slices of bacon, cut into pieces
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 cup sliced fresh mushrooms
1/2 teaspoon lemon rind
1/2 teaspoon fresh thyme
1/2 teaspoon fresh parsley
1 clove garlic finely chopped
2 eggs
1/4 cup heavy cream
1/4 cup grated Romano or Parmesan cheese
1/2 pound spaghetti or any other pasta
Heat water to boil the pasta and cook until al dente.
Brown the bacon until golden brown, add garlic, zucchini, yellow squash and mushrooms, cook until tender.
In a separate bowl, beat the eggs, add the cream, cheese, thyme, parsley and lemon rind. Whisk all together. When the vegetables are tender, let sit for about a minute then add to the egg mixture. Drain the pasta and pour into the bowl with the vegetable and egg mixture. Mix together until creamy. Add some extra pasta water if needed to thin out the mixture.
NOTE: Make sure the you DON'T cook the mixture over the heat, as it will turn into scrambled eggs and you don't want that!!
Serve with a nice salad and a glass of wine!
Ingredients:
4 Slices of bacon, cut into pieces
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 cup sliced fresh mushrooms
1/2 teaspoon lemon rind
1/2 teaspoon fresh thyme
1/2 teaspoon fresh parsley
1 clove garlic finely chopped
2 eggs
1/4 cup heavy cream
1/4 cup grated Romano or Parmesan cheese
1/2 pound spaghetti or any other pasta
Heat water to boil the pasta and cook until al dente.
Brown the bacon until golden brown, add garlic, zucchini, yellow squash and mushrooms, cook until tender.
In a separate bowl, beat the eggs, add the cream, cheese, thyme, parsley and lemon rind. Whisk all together. When the vegetables are tender, let sit for about a minute then add to the egg mixture. Drain the pasta and pour into the bowl with the vegetable and egg mixture. Mix together until creamy. Add some extra pasta water if needed to thin out the mixture.
NOTE: Make sure the you DON'T cook the mixture over the heat, as it will turn into scrambled eggs and you don't want that!!
Serve with a nice salad and a glass of wine!
Monday, June 21, 2010
Chicken A La Provence
Ingredients:
1 Chicken (cut up)
1/2 cube of butter
1/4 tablespoon fresh or dried thyme
1 teaspoon finely chopped parsley
1/4 cup wine or brandy
Salt and pepper to taste
4-5 medium red potatoes
In a small pan, melt the butter and add the wine and herbs. Place the potatoes around the chicken, add the butter/wine mixture, cover and bake at 350 for 1/2 hour, then uncover and bake for about an additional 1/2 hour. Serve with green beans and a salad for a simple, yet delicious dinner!
Buon Appetito!
1 Chicken (cut up)
1/2 cube of butter
1/4 tablespoon fresh or dried thyme
1 teaspoon finely chopped parsley
1/4 cup wine or brandy
Salt and pepper to taste
4-5 medium red potatoes
In a small pan, melt the butter and add the wine and herbs. Place the potatoes around the chicken, add the butter/wine mixture, cover and bake at 350 for 1/2 hour, then uncover and bake for about an additional 1/2 hour. Serve with green beans and a salad for a simple, yet delicious dinner!
Buon Appetito!
Wednesday, June 9, 2010
Insalata Ponte Vecchio
Ingredients
Butter lettuce
Red leaf lettuce
Romaine lettuce
1/2 finely sliced red onion
3 roughly chopped green onions
2 diced ripe tomatoes
1/2 diced cucumber
1/2 cup blackberries
1 cup mandarin orange slices
1/2 cup of feta or blue cheese
Olive oil
Red wine or Balsamic vinegar
1/4 teaspoon oregano
Pinch of garlic salt and pepper
Mix a combination of lettuce ( as desired), add all other ingredients. In a separate bowl, mix about 1/4 cup of Olive oil with 2 tablespoons of vinegar (add more or less oil and/or figure for your own taste), garlic salt, oregano and pepper. Mix well and pour over salad.
Add some Tuna or freshly cooked Salmon and make into a meal!
Buon Appetito!
Butter lettuce
Red leaf lettuce
Romaine lettuce
1/2 finely sliced red onion
3 roughly chopped green onions
2 diced ripe tomatoes
1/2 diced cucumber
1/2 cup blackberries
1 cup mandarin orange slices
1/2 cup of feta or blue cheese
Olive oil
Red wine or Balsamic vinegar
1/4 teaspoon oregano
Pinch of garlic salt and pepper
Mix a combination of lettuce ( as desired), add all other ingredients. In a separate bowl, mix about 1/4 cup of Olive oil with 2 tablespoons of vinegar (add more or less oil and/or figure for your own taste), garlic salt, oregano and pepper. Mix well and pour over salad.
Add some Tuna or freshly cooked Salmon and make into a meal!
Buon Appetito!
Monday, June 7, 2010
Rigatoni with Eggplant, Tomatoes and Ricotta
Ingredients
2 Tablespoon Olive Oil
1 medium eggplant (cubed)
1/4 cup wine
1 large can Italian tomatoes in sauce
2 cloves finely chopped garlic
1 teaspoon oregano
1 teaspoon finely chopped parsley
1 teaspoon finely chopped basil
1/4 teaspoon red pepper flakes
1/2 small carton of Ricotta cheese
1 pound Rigatoni
Directions
Heat olive and add the chopped garlic. Lightly brown the garlic and red pepper flakes. Add the eggplant and brown, add the wine and let cook until fork tender. Add the can of tomatoes, oregano, parsley and basil and simmer for 45 minutes to an hour. Add the boiled pasta and Ricotta cheese. Stir until the cheese on incorporated throughout the pasta. Add some hot pasta water ti thin the sauce if needed. Sprinkle with Romano or Parmesan cheese and serve.
2 Tablespoon Olive Oil
1 medium eggplant (cubed)
1/4 cup wine
1 large can Italian tomatoes in sauce
2 cloves finely chopped garlic
1 teaspoon oregano
1 teaspoon finely chopped parsley
1 teaspoon finely chopped basil
1/4 teaspoon red pepper flakes
1/2 small carton of Ricotta cheese
1 pound Rigatoni
Directions
Heat olive and add the chopped garlic. Lightly brown the garlic and red pepper flakes. Add the eggplant and brown, add the wine and let cook until fork tender. Add the can of tomatoes, oregano, parsley and basil and simmer for 45 minutes to an hour. Add the boiled pasta and Ricotta cheese. Stir until the cheese on incorporated throughout the pasta. Add some hot pasta water ti thin the sauce if needed. Sprinkle with Romano or Parmesan cheese and serve.
Thursday, June 3, 2010
Pork Chop with Eggplant and Pasta
Ingredients:
4 pork loin chops
1 large eggplant
2 cloves finely chopped garlic
1 1/2 tablespoon parsley
1/2 teaspoon oregano
1/2 teaspoon finely chopped rosemary
1 can crushed tomatoes
1/4 cup wine
1 pound pasta
Directions:
Flatten the pork chops between plastic paper to make a thin cutlet. Salt and pepper the cutlets, dredge in flour and lightly fry on both sides, remove and set aside. Cut the eggplant into about 1/2 slices and lightly fry until golden brown on each side and remove and set aside. Place the cutlets back into the pan, place the eggplant on top of the cutlets. Add the can of tomatoes, wine and fresh herbs. Place in a 350 degree oven (covered) for 30 minutes. Remove from the oven and let stand for 5 minutes. Boil 1 pound of any pasta. Plate the cutlets and eggplant. Add the remaining sauce to the cooked pasta, add grated cheese and serve. Delicious!
Serves 4
4 pork loin chops
1 large eggplant
2 cloves finely chopped garlic
1 1/2 tablespoon parsley
1/2 teaspoon oregano
1/2 teaspoon finely chopped rosemary
1 can crushed tomatoes
1/4 cup wine
1 pound pasta
Directions:
Flatten the pork chops between plastic paper to make a thin cutlet. Salt and pepper the cutlets, dredge in flour and lightly fry on both sides, remove and set aside. Cut the eggplant into about 1/2 slices and lightly fry until golden brown on each side and remove and set aside. Place the cutlets back into the pan, place the eggplant on top of the cutlets. Add the can of tomatoes, wine and fresh herbs. Place in a 350 degree oven (covered) for 30 minutes. Remove from the oven and let stand for 5 minutes. Boil 1 pound of any pasta. Plate the cutlets and eggplant. Add the remaining sauce to the cooked pasta, add grated cheese and serve. Delicious!
Serves 4
Grandma's Meatballs
Ingredients:
3/4 -1 pound ground beef
3/4-1 pound ground pork
1 egg
3-4 slices of bread soaked in milk (French bread is best)
Italian parsley to taste (about 1 tablespoon finely chopped)
1 teaspoon oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2-3/4 cup grated Romano or Parmesan cheese
Directions:
Squeeze the excess milk out of the bread and mix with all of the ingredients in a large mixing bowl. Make sure to mix the ingredients very well. Shape into desired size meatballs. Add the meat balls to a pot of sauce and cook for at least 2 hours. Do not fry or bake before adding to the sauce. The meatballs will be light and fluffy!
Note: You should double the Basic Marinara Sauce recipe when making meatballs.
Salute!
3/4 -1 pound ground beef
3/4-1 pound ground pork
1 egg
3-4 slices of bread soaked in milk (French bread is best)
Italian parsley to taste (about 1 tablespoon finely chopped)
1 teaspoon oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2-3/4 cup grated Romano or Parmesan cheese
Directions:
Squeeze the excess milk out of the bread and mix with all of the ingredients in a large mixing bowl. Make sure to mix the ingredients very well. Shape into desired size meatballs. Add the meat balls to a pot of sauce and cook for at least 2 hours. Do not fry or bake before adding to the sauce. The meatballs will be light and fluffy!
Note: You should double the Basic Marinara Sauce recipe when making meatballs.
Salute!
Basic Marinara Sauce
Olive oil
3 cloves finely chopped garlic
2 teaspoons oregano (fresh or dried)
1 tablespoon finely chopped Italian parsley
1/4 teaspoon red pepper flakes (optional)
2 teaspoons finely chopped basil
1 large can tomatoes in sauce
1 tablespoon tomato paste
Note: You may increase or decrease the garlic and herbs depending on your individual taste.
Lightly brown the garlic in olive oil. Do not burn the garlic, as it will become bitter! Add the red pepper flakes and stir for about a minute, add the can of tomatoes and tomato paste. Break up the tomatoes with a fork and add the parsley, basil, oregano. Let simmer for about 1 hour.
This is a basic pasta sauce. You can also brown some good Italian sausage before adding the other ingredients and make another delicious pasta sauce.
Cooking time: 1 hour 30 minutes
3 cloves finely chopped garlic
2 teaspoons oregano (fresh or dried)
1 tablespoon finely chopped Italian parsley
1/4 teaspoon red pepper flakes (optional)
2 teaspoons finely chopped basil
1 large can tomatoes in sauce
1 tablespoon tomato paste
Note: You may increase or decrease the garlic and herbs depending on your individual taste.
Lightly brown the garlic in olive oil. Do not burn the garlic, as it will become bitter! Add the red pepper flakes and stir for about a minute, add the can of tomatoes and tomato paste. Break up the tomatoes with a fork and add the parsley, basil, oregano. Let simmer for about 1 hour.
This is a basic pasta sauce. You can also brown some good Italian sausage before adding the other ingredients and make another delicious pasta sauce.
Cooking time: 1 hour 30 minutes
Wednesday, June 2, 2010
Broccoli with Garlic and Red Pepper Flakes
Fresh broccoli spears
2 cloves finely chopped garlic
1/4-1/2 teaspoon dried red pepper flakes
Add about a tablespoon of olive oil to a hot pan
Add the broccoli spears, garlic and red pepper flakes and sauté for 2-3 minutes
Add about 1 tablespoon of water and let simmer until the water evaporates.
Put in serving dish and drizzle some olive oil over the top!
This is quick, simple and delicious! It reminds me of my grandmother and her authentic Italian cooking!
2 cloves finely chopped garlic
1/4-1/2 teaspoon dried red pepper flakes
Add about a tablespoon of olive oil to a hot pan
Add the broccoli spears, garlic and red pepper flakes and sauté for 2-3 minutes
Add about 1 tablespoon of water and let simmer until the water evaporates.
Put in serving dish and drizzle some olive oil over the top!
This is quick, simple and delicious! It reminds me of my grandmother and her authentic Italian cooking!
Mike's Famous Pasta
Mike's Famous Pasta
2 cloves finely chopped garlic
1 1/2 cup sliced mushrooms
1/2 cup diced roasted red peppers
1 teaspoon dried oregano
1 1/2 tablespoon chopped fresh parsley
1/2 teaspoon dried red pepper flakes
1/2 tablespoon finely chopped basil (optional)
1/2 finely chopped green onion (scallion)
1/2 cup brandy
1 teaspoon flour
1/2-1 cup of grated Romano or Parmigiano Reggiano cheese
1 pint heavy cream or half and half
1 pound Penne pasta
Directions:
Heat about 1-1 1/2 teaspoon of olive oil, brown garlic until lightly golden, add mushrooms and sauté over medium heat. Add oregano, parsley, red pepper flakes, basil (optional) and roasted red peppers. Stir until well mixed, take the pan off of the stove and add the brandy, return back to the stove and cook for about a minute to allow most of the alcohol to evaporate. Add flour and cook until lightly brown. The mixture will be somewhat thick, add the cream or half and half and cook until it becomes a sauce. Add a teaspoon of butter, green onions and 2/4 of the cheese. Add the mixture to the cooked pasta, stir, sprinkle remaining grated cheese over the top and serve.
Total cooking time: 20-25 minutes!
Serve with olive oil braised broccoli and a nice green salad! Enjoy!
2 cloves finely chopped garlic
1 1/2 cup sliced mushrooms
1/2 cup diced roasted red peppers
1 teaspoon dried oregano
1 1/2 tablespoon chopped fresh parsley
1/2 teaspoon dried red pepper flakes
1/2 tablespoon finely chopped basil (optional)
1/2 finely chopped green onion (scallion)
1/2 cup brandy
1 teaspoon flour
1/2-1 cup of grated Romano or Parmigiano Reggiano cheese
1 pint heavy cream or half and half
1 pound Penne pasta
Directions:
Heat about 1-1 1/2 teaspoon of olive oil, brown garlic until lightly golden, add mushrooms and sauté over medium heat. Add oregano, parsley, red pepper flakes, basil (optional) and roasted red peppers. Stir until well mixed, take the pan off of the stove and add the brandy, return back to the stove and cook for about a minute to allow most of the alcohol to evaporate. Add flour and cook until lightly brown. The mixture will be somewhat thick, add the cream or half and half and cook until it becomes a sauce. Add a teaspoon of butter, green onions and 2/4 of the cheese. Add the mixture to the cooked pasta, stir, sprinkle remaining grated cheese over the top and serve.
Total cooking time: 20-25 minutes!
Serve with olive oil braised broccoli and a nice green salad! Enjoy!
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