POLLO ALLA CACCIATORA (HUNTER'S STYLE CHICKEN)

I felt the need to comment on this recipe, as I have seen one to many chefs on TV destroy such a classic dish.  Why? I have recently sent a message regarding this to Marcella Hazan.  I need some help settling the matter once and for all.  So, as I await her response, I thought I would comment on my recent experience.  This is the way my mother made it.  It's uncomplicated, classic and oh so good.  I am convinced that even this classic recipe varies regionally in Italy.  My mother is from the Puglia region, my father from Vietri and my husband from Rome.   I imagine that this recipe has Neopolitan routes as my father insisted my mother cook it this way.  My kitchen is always confused, but somehow classic always prevails.   Here is my version.  I have a friend who raises organic chickens.  I love it when she comes for a visit.  The taste reminds me of home.  Thank you Ms. Gina, for all good things you do.

Ingredients: One 4 pound whole chicken
2 tablespoons olive oil
2 tablespoons vegetable oil
1 clove of garlic / minced
1/2 cup diced onions
1/2 cup diced roasted red/yellow peppers
salt and pepper
flour for coating chicken
3 tablespoons of tomato paste
2 tablespoons parsley
1 cup dry white wine

One whole Organic chicken cut into small pieces approximately 3 inches in width.  This will enable the chicken to not only cook quickly, but absorb all that great flavor.  Wash your chicken and rub with lemon.  I like to remove some of the skin.  But I do leave on at least half for additional added flavor. Pat dry your pieces with paper towels and set aside.
In a skillet large enough to hold all your pieces, heat 2 tablespoons olive oil and 2 tablespoons vegetable oil.   Salt and pepper your chicken.   Flour your chicken pieces and shake access.  Brown your chicken quickly, set aside.  Do not worry that your chicken is not cooked, just browned on the outside.. It will have plenty of time to do so later.
In your skillet add:
1/2 cup Spanish onion diced
1/2 cup diced red/ yellow peppers (I keep these made ahead under oil in refrigerator), but store bought in a jar works well.
Saute until fragrant.
Add 3 tablespoons tomato paste and sautee
return your chicken back to the pan and give it a turn.
Add one cup of white wine and let simmer until reduced.  Add two tablespoons salted capers.  Turn your chicken, set your lid ajar and let cook for one hour. If your chicken sticks during this process, or it seems to be drying out some, add a little water and turn down your heat.  The meat will be falling off the bone when done.  Garnish with fresh parsley.   Serve with plenty of crusty bread~Buon Appetito

BABY ARTICHOKES (Cleaning and preparing)

Why are we so intimidated by artichokes?  For me,  it's heaven on earth.  This beautiful vegetable has been around since before Biblical time, yet many have not learned how to clean one let alone cook one properly.  I learned a long time ago from my mother.  I could never understand how something so unattractive could taste so good when cooked.    Today, it's even a luxury for me to find them in Memphis TN.  Lately, these out of California have been showing up year round.  Unfortunately, Memphis is 85 miles away, a long way to go for some artichokes.  Here are a few easy steps to consider when cleaning baby artichokes.  Same rules apply when cleaning Globe, the larger variety often found in supermarkets.  It's important to note that the larger the artichoke, the more you will lose when peeling away to get to the edible parts.  
If you haven't tried an artichoke yet, pick yourself up some.  It has a very high nutritional value.  It's impossible to pair with wine or even water as it has a natural chemical called cynara that over takes your taste buds.  So skip the drink and savor the aroma and taste.
One thing is for sure, whether is Romanesco, Globe, Violet di Provence, Spinoso Sardo, it's all good.

1. Prepare you bowl of freshly squeezed lemon and water and set aside.  As you cut away the ends, about 1/8 of an inch and peel away your spiny ends, rub your remaining artichoke with lemon.  Insert your knife and remove the center, spiny choke.

2.  Keep cutting quickly, place your baby artichokes into your lemon water.  Be sure to trim the stems just a little until brighter in color.  It just takes some practice.   To store these baby artichokes long term in the freezer, I put them in a pan to boil with water to cover.   Keep covered at a simmer for 45minutes, until tender with a fork.  Do not worry if they break apart.  Let them cool and reserve in their cooking liquid and place in freezer proof container for a future recipe. Saving the liquid is a very important part as it has lots of wonderful flavor.   

3.  When you see the bright color of the artichoke, that is your clue that you have reached the most tender part. 

I like to make pasta with shrimp and artichokes, or risotto with artichokes. It's great having these already cooked in the freezer ready to go.   Since they don't stay around long in the refrigerator or even in the supermarket around here, I need to buy and prepare when I can!~  I am known as the artichoke woman at the Fresh Market in Memphis, and only get there once a month or so.  Can you blame me?   Recipe coming up soon on this blog.    Buon Appetito~ 

Wishful Thinking

Favorite Photo Fridays

Quote of the Day:  At every crossroad, follow your dream. It is courageous to let your heart lead the way. - Thomas Leland

A Dream is a wish your heart makes. from Cinderella

"What was your wish, Mary?"

"I don't know, exactly. It was just wishful thinking."

Perhaps, the heart knows best.

Go. Create. Inspire!

Journaling Prompt:  What are you wishing for today?

Fall is My New Year

Quote of the Day:  Though I have seen the oceans and mountains, though I have read great books and seen great works of art...there is nothing greater or more beautiful than those people I love. - Christopher De Vinck

Our Second First Day of School

Bobby, the senior, stayed home on the official first day of school (district policy).

Our last First Day of School with Bobby, the senior.

Sigh, you can't stop the river of life from flowing.

The Fall of the year is my New Year. It is the start of a new school year. I have a senior, an 8th grader, and two 6th graders. Marking the growth of children is an excellent way to prove that nothing stays the same. I don't want them to grow up and leave me, and yet, I can't help but celebrate with them as they reach new heights, learn and grow, and seek their own adventures.

The Fall of the year is also my birthday, Sept. 6, this year, the first day of school. What a celebration it is! I started celebrating last Thurs. by going to the movies with a friend and watching The Help. It's an excellent movie. It translates well from book to silver screen, and so well cast, acted, and filmed.

Over the weekend, I saw family. My mom baked my favorite birthday cake, German chocolate with the coconut/nutty frosting, and I stayed overnight at my sister's house. Monday, I had lunch with my best writer-mama-pal, Roxane, in Fargo. Tuesday, I sent the younger boys off to school then joined many mothers and others at the coffee shop.

Erika, Mary, Lisa, JeMA

I had lunch with my big boy, the senior.  The food was delicious, and the company was delightful. My big boy wants to be some kind of engineer. He's a techie, creative, and kind. We had a great conversation. He even asked me what I thought I might do once all the kids graduate. (I don't even like thinking about it, but I know I have lots of options.)

The boys had a great first day of school. We went out for supper (no kitchen duties for this birthday girl), and hit sack early.

Today, my group power class will enjoy my "Birthday Track" and later in the week, one more birthday lunch with a friend. I think everyone needs a week-long birthday celebration, don't you?

Go. Create. Inspire! And, fill your days with those people you love.

Journaling Prompt:  If you were free from social and family obligations, where would you go? What would you do?

Classic Tiramisu

This classic Tiramisu or  "Pull me Up" torte  recipe will have you jumping for joy, probably from all the espresso in the torte.   This was the first Tiramisu recipe I ever attempted years ago.  A similar version was handed down to me by my husband's Zia Dora in Rome, Italy.  One of the first things she said  (in Italian),  is if you are afraid of fresh eggs, get over it.  These days, it seems everyone is worried about something.  Given the  fact that this is the classic version, and oh so good when completed, I got over it quickly, you will too. 

Follow the recommendations of the American Egg Association when handling raw eggs.  Another important fact is to find incredibly fresh eggs, preferably from a local farmer. We use farm fresh eggs all the time.  Once you have had some, I am sure you will be hooked.  Be sure and make this a day ahead.

Ingredients:

36 lady fingers/ either sponge or dry Savoiardi

2 cups good espresso / brewed and cool

3 extra large eggs. (separated)

two bowls chilled , one for your egg yolks, one for your egg whites.

1 - 8 oz container of Mascarpone cheese

1/2 cup sugar

1/3 cup good brandy

Coca powder to sprinkle across each layer while you assemble the torte

Dark, good quality chocolate

Into a chilled bowl, whip your egg whites with a quarter cup sugar, adding the sugar little at time.  It's important that your bowl be chilled.  Follow recommendations from the American Egg Association. Set them back into the refrigerator.

If you are afraid of egg yolks then continue with the next step.  If you are not, skip.

Prepare a pan of simmering water  for your egg yolks.  Put your egg yolks/ sugar/ brandy into a bowl and set it above the simmering water and mix being careful not to scramble.  You want to raise your yolk temperature to 160 degrees on cooking thermometer.  Quite honestly, if you trust your farm fresh eggs like I do, I omit this step as there is a better chance at getting hit by a bus then there is contacting Salmonella.  Set aside to cool.

Combine your  room temperature egg yolks,  marcarpone cheese ,sugar, brandy and set aside.

You can omit the Brandy if you must.  The brandy intensifies the flavor of this torte, but it is not necessary.

In your baking dish, place a little espresso on the bottom.  Soak your lady fingers on both sides and line them up in the bottom of the baking dish, set aside.

Combine your egg whites now with your yolk mixture a little at a time until completely combined and has doubled in volume. 

Combine a layer of your mixture over your lady fingers.   In a separate baking dish, continue soaking your cookies and line your cookies on top of your mixture.  Sprinkle some cocoa over each layer until you get to the top.  Sprinkle with shaved chocolate/ cover and refrigerate. Let set 24 hours.  Serve in plates/ cut in squares.  Sprinkle with additional shaved chocolate.    Buon Appetito ~

CALAMARATA PASTA (Mezzi Paccheri), with Shrimp, Black Olives and Cherry Tomatoes

What  wonderful festive pasta for a Friday night dinner.   We don't live in an area where we can find fresh Shrimp.  There are some good quality bags of frozen shrimp out there.  I look always for wild caught, Atlantic/Pacific shrimp.  I picked up several frozen bags of good quality Atlantic shrimp while at the Whole foods Market in Memphis, TN.   I always keep a can of Italian black olives in the pantry.  There are always salted Sicilian capers in the refrigerator.  There is never a shortage of white wine.  I went to the garden to pick some cherry tomatoes,   If you are in a hurry, this sauce is not only fresh, but full of flavor.  You will be making it too.

Ingredients:  Serves 4-6 people.

About one pint of cherry tomatoes/ rinsed and dried
4 tablespoons Extra virgin olive oil plus more for drizzling
one can of Italian black olives, drained and rinsed.
one large clove of garlic diced or left whole, smashed, and sauteed for flavor and removed before serving.

12 oz of  medium, peeled, cleaned shrimp, rinsed/drained and pat dry with paper towels.

one handle full of parsley/ chopped and a few leaves left whole for garnish

1/2 cup of White wine

2 tablespoons salted capers.

1 pound of pasta cooked in boiling salted water to al dente

Into a skillet heat your oil, saute your garlic until fragrant. Add your black olives and smash some with the back of a spoon.  Add your tomatoes and do the same.. After a few minutes you will notice your cherry tomatoes will begin to color your oil some.. Keep cooking on medium / low and add your shrimp.  Cook for a few minutes until your shrimp are cooked through.  Add 1/2 cup of white wine and let evaporate.  Add your capers, turn off your heat.  Cook your pasta as directed, drain, and mix.  Serve on a large, decorative platter.   Add your parsley for garnish. Can it get any easier? 

Special note:  The name, "Calamarata" pasta refers to a shape similar to that of cut up calamari rings.  If you have trouble finding them, look for the largest rigatoni type or tubular pasta you can find.

Buon Appetito~

He Loved Coconut Cream Pie . . . Saying Goodbye to Grandpa John

You may have noticed I haven't been posting as much as usual this summer, and there's been a good reason for that. My dad, whom we affectionately called Grandpa John, passed away yesterday morning at the ripe old age of 83 after a steep decline that began in July. I was spending some time with him everyday and I am so glad I had the opportunity to do so.

He was a really sweet guy. Kind of a quiet man, he loved opera music, the Detroit Tigers (one of his favorite phrases was, "Don't let the Tigers break your heart!"), difficult crossword puzzles, his grandsons Charlie and Nathan, and he never could resist a fluffy slice of coconut cream pie.

He's back with my mom now, I like to think, and I'll bet they're probably holding hands and smiling, somewhere out there in the great beyond. I miss him already.

I am looking forward to baking again very soon, and hope to be back in the blogging saddle again in a week or so. I may just have to make a nice coconut cream pie . . .

(I took the photo above--my dad's last picture--on Monday, August 29th, with my cell phone. He's shown there with Charlie, my 18-year old.)