Unlike a calzone, a stromboli does not contain sauce. Invented in the 1950’s on the east coast in Pennsylvania. An Italian Restaurant & Pizzeria claims to be the first to have used the name, Stromboli. Rumor has it the pizzeria owner had experimented with “pizza imbottito”, or “stuffed pizza”, and added ham, salami, cheese and… Continue reading Stromboli- Dinner in 30!
So many cultures have a recipe for meat wrapped in pastry. – I just love bold flavored, slow cooked juicy meats and veggies wrapped up in flakey pie crust served piping hot. Mmmmmm. Comfort food. I also love pasta sauce and Italian sausage or yellow curry and potatoes, but that’s a whole nother set of… Continue reading Empanadas- Savory Hand Pies
( ROH-pah VYAY-hah) translates something like, “old clothes” in Spanish, but don’t be fooled. This traditional warm weather dish will wrap around you like a nice cozy brand new shawl. You’ll even wanna eat this on a spring or summer evening when the night breeze picks up. I serve my Ropa over a sweet potato–which… Continue reading Ropa Vieja Stew, Non-Traditional
Ingredients: 8 medium zucchini 1 cup chicken stick 1 pound ground turkey, chicken, beef or Italian sausage 1 tablespoon olive oil 1 onion, peeled and chopped small dice 1 cup mushrooms, quartered ( optional) 2-3 cloves garlic, minced fine 3 cups pasta sauce 1 Tablespoon oregano, minced fine 1 Tablespoon fresh marjoram, minced fine 1/2… Continue reading Spicy Turkey Zucchini Boats! Like a Taco without a Shell. Whatever Floats Your Boat, Right?
In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil – and then cooked in the oven. Seriously though- cooking anything in a pouch will create a delicious infused meal. In this case, the white fish and veggies… Continue reading 30 Minutes to Fancy! Halibut, En Paupiette!
Here I am, an Italian-American trying to grasp the depths of an authentic Israeli Falafel recipe. Here is how I did it. I’ve turn to my favorite Falafel expert, and adapted from Joan Nathan’s book The Foods of Israel Today. Amazing book ! Read what Joan has to say about the authenticity of Falafel. Joan… Continue reading Authentic Fried Israeli Falafel
Ingredients: 2 tablespoons olive oil 1 large yellow onion, sliced 1 large carrot, peeled and chopped in 1/2 inch pieces 1-2 teaspoon fresh oregano leaves 1/2 cup fresh flat leaf Italian parsley leaves 4 garlic cloves, minced 2 (28 oz ) cans good quality peeled and chopped organic tomatoes 2 cups chicken stock (or… Continue reading 30 Minute Creamy Homemade Tomato Soup with Grilled Cheese Croutons!