Category: Recipes

Pitta ‘Mpigliata is a Calabrese Christmas cake that features honey as its star.  It is pronounced PEE-TA IM-PEE-LIA-Ta.  It is always a treat to eat this and today I learn from the Master, my mom Nilde.  The fruits, nuts, and olive oil in the dough ares simple ingredients and staples in Calabria.  However, the recipe is a little different and may seem complex.  Take your time and it is worth it.  There are many ways to roll this cake.  We like to make rosettes which is very traditional.  The dough is rolled around the nuts and fruit to create the perfect sweet combination. You can watch the video following the printable recipe and see how she made them

My Nonna Emilia and my mom

Nonna Emilia had no written recipes, but we all learned about how the dough should look and feel.  Today my mom has the small red book.  It has basic steps that she understands.  A glass of this, and one of that.  I ask: “how much does a glass hold?”  “You know”, she says.  Mom says that recipes should be held in your hands.  By doing , you know.  Reminds me of our teaching strategy stating that we learn by doing.  I remember my nonna’s dough being simple and how she used her rolling pin to make it even and thin. My mom does the same.  I watch closely as mom forms an oval and then spreads the nut and fruit mixture over it.  My favourite part has always been watching the honey ooze over the whole thing.

Another of my mom’s famous Calabrese Christmas Recipes on the blog https://recipesatmytable.com/calabrese-turdilli/

My mom and her little red book. Ready to Make Pitta ‘Mpigliata.

Ingredients for pitta ‘mpigliata

• 10 eggs
• 6 tsp baking powder
• 12 tsp sugar
• 1/2 cup crisco oil
• 1/2 cup canola oil
• 7 cups of flour (plus some for dusting onto board)
• raisins
• ground walnuts
• Liquid honey
• Sambuca liqueur (optional)

Process

Chop the nuts and put the raisins in a bowl. Some recipes soak the raising in a liqueur like Sambuca and you can do so. Make sure that you drain and remove all the liquid before using. Make sure that the honey is runny.  If it is solid soak, it in some water.  You can use a stand mixer if you like and attach the paddle.  We like to make these by hand.  First put the eggs into a large bow.  Add in the two types of oil and mix well. 

Next add the flour a little at a time. Now follow in with the baking powder and sugar.  Give it a good stir.

Place dough onto the counter and add a bit more flour on surface to knead it a bit.  The dough should be soft and shinny,  

Divide the dough into half and then into fifth.  We made 10 small ones. Flatten each piece of dough and roll out into a circle.  Spread the nuts, followed by honey in a circular motion and the the raisins onto the dough.

  I cut each circle into 6 strips using a pasta cutter. If you don’t have a pasta cutter, use a pizza cutter. Roll the smallest strip and make it the centre. Brush the edges of the circle with some cold water to help the rosettes stick together. It looks like a rosette.   Place the other rolled strips with the seam side towards the centre rose. 

Use baking string to tie the roses together in a bundle around the centre.

Sprinkle with some white sugar.

Print

Pitta ‘Mpigliata

Course Dessert

Cuisine Italian

Author Renata Solski

Ingredients

• 10 eggs
• 6 tsp baking powder
• 12 tsp sugar
• 1/2 cup crisco oil
• 1/2 cup canola oil
• 7 cups of flour
• raisins
• ground walnuts
• Liquid honey
• Sambuca liqueur optional

Instructions

1. Chop the nuts and put the raisins in a bowl. Some recipes soak the raising in a liqueur like Sambuca and you can do so. Make sure that you drain and remove all the liquid before using.
2. Make sure that the honey is runny. If it is solid soak, it in some water.
3. You can use a stand mixer if you like and attach the paddle. We like to make these by hand. First put the eggs into a large bow. Add in the two types of oil and mix well.
4. Next add the flour a little at a time.
5. Now follow in with the baking powder and sugar. Give it a good stir.
6. Place dough onto the counter and add a bit more flour on surface to knead it a bit. The dough should be soft and shinny,
7. Divide the dough into half and then into fifth. We made 10 small ones.

8. Flatten each piece of dough and roll out into a circle. Each piece should be spread into 1/8 of an inch. Spread the nuts, followed by honey in a circular motion and the the raisins onto the dough. Ensure that you use a little cold water to brush the edges of the dough before rolling into rosettes.

9. Place the smallest rosette onto a baking sheet lined with parchment paper. Now follow with the other rosettes in a circle. Ensure that the seams face toward the centre.

10. Tie the rosettes together with baking string and sprinkle with a little sugar on top.

11. Place into a 350F oven for 1 hour or until golden brown.

12. Remove from oven and let cool. Theses freeze really well.

Recipe Notes

This makes 10 small pies

You can also divide the recipe in two and make 5 pies

I can’t get enough of cranberries any time of the year. These Nutty Oatmeal Cranberry Bars will add colour and goodness to your baking trays. I like the tartness of cranberries and I use them in sweet and savoury dishes. They are available in grocery stores any time of the year. The frozen brands are just as good. Remember that if you use frozen fruit they will add moisture to your baking and you may have to adjust the wet ingredients.

What else can you do with cranberries?

Most of us use cranberries at Christmas and Thanksgiving, but this little berry punches a lot of flavour any time of they year. I coat them in sugar and use them for cake decorating. One of my favourite things to do with them is freeze them and serve in mimosas as tiny ice cubes. Many mornings I toss them in oatmeal and they go so well with roast pork or chicken. I used dried cranberries in couscous and rice. To make a wonderful cranberry butter take a bag of cranberries and add 2 tbsp maple syrup. Cook this over medium heat until it looks like jam. Once it is cooled whip with 1 cup of butter. This is the most delightful spread for Christmas morning brunch.

Another recipe on my blog with cranberries that I love https://recipesatmytable.com/cranberry-spiced-cake/

THE CRUST:

•  1 1/4 cups all-purpose flour 
•  1 1/4 cup old fashioned oats 
•  3/4 cup packed brown sugar 
•  1/2 teaspoon baking soda 
•  1/2 teaspoon ground cinnamon 
•  8 tablespoon salted butter, melted 
•  Juice of half a lemon juice 

THE TOPPING:

•  1 cup greek yogurt 
•  1 teaspoons vanilla extract 
•  Zest of half a lemon and its juice
•  3 tablespoon all-purpose flour 
•  1/2 cup packed brown sugar 
•  2 cups fresh or frozen cranberries 
•  1 cup chopped walnuts
• white chocolate chips, optional
• festive sprinkles, optional

I whisked together the flour, oats, brown sugar, baking soda and cinnamon.

Then I stirred in the melted butter and the lemon juice. Use firm fresh lemons.

Take a 9 x 13 inch rectangular pan and grease it. Put the oat mixture into the pan and press down. I like to use plastic wrap to help. The mixture spreads evenly and with ease.

In another bowl combine the sour cream, vanilla, lemon zest, flour and brown sugar. Whip these ingredients until smooth Now spread the mixture evenly over the crust. If you omit the flour, this makes a great dipping sauce for your fruit platters.

Out of the oven and ready to cool.

If you choose to add the white chocolate, now is the time. I melted it in the microwave for 1 minute and here it is.

Once the pan cools down, cut and they can be frozen. They look so pretty.

Print

Nutty Oatmeal Cranberry Bars

Author Renata Solski

Ingredients

• 1 1/4 cup old fashioned oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 8 tablespoon butter, I use salted melted
• Juice of half a lemon juice
• 1 cup greek yogurt
• 1 teaspoons vanilla extract
• Zest of half a lemon
• 3 tablespoon all-purpose flour
• 1/2 cup packed brown sugar
• 2 cups fresh or frozen cranberries
• 1 cup chopped walnuts or pecans
• 1/2 Cup melted white chocolate Optional
• festive sprinkles Optional

Instructions

1. Whisk together the flour, oats, brown sugar, baking soda and cinnamon.

2. Stir in the melted butter and the lemon juice.

3. Put the mixture into a greased 9 X 13 pan and press down using plastic wrap. This way it is evenly spread.
4. Next, combine the sour cream, vanilla, lemon zest, flour and brown sugar.
5. Spread this mixture evenly over the crust and place the frozen cranberries over the mixture by gently pressing them down.
6. Evenly spread the chopped nuts over the top,

7. Bake at 325 F for 50 minutes.

8. Let it cool in the pan before slicing.

9. After cooling, drizzle with white chocolate, if desired. You may use a few festive sprinkles now if you like.

My Lemon Garlic Shrimp Pasta is an easy dish with deep flavours. As soon as that lemon rind and garlic hit the pan, the aromas in the house are amazing. This recipe stems from a tapas I had in Spain many years ago. They cook the shrimp in this manner and my ideas was of course to add pasta. We love this recipe and often make it as a quick supper. It is faster than ordering takeout.

Why Tapas

Tapas in Spanish cuisine are an appetizer or a snack. What is interesting is that if you eat enough of them, it is a meal. Many of the tapas are the basis for bigger meals. We also ate a paprika potato tapas that I make as a side. These little appetizers keep you full before your supper. Most of Europe has some form of the same ritual. Europeans tend to eat a very late supper. Tapa means a lid in Spanish. The story of how tapas came to be unfolds as a King traveling and had to stop because of a sand storm. The innkeeper served him a glass of wine with a piece of ham on top to prevent sand from getting into his glass so much. He thoroughly enjoyed the drink and the ham and ordered the next one with a tapa. I love discovering the rest of the story behind the recipes.

Another wonderful shrimp recipe on my blog https://recipesatmytable.com/orecchiette-tossed-in-pesto-with-shrimp-and-spinach/

Ingredients

• 1 lb large shrimp
• 1 tbsp Italian seasoning
• 3 gloves of garlic sliced
• 1 whole lemon (rind and juice)
• 2 Tbsp olive oil
• 250 gr of linguini, tagliatelle, fettuccine or spaghettini
• salt and pepper
• 1 tbsp butter
• chopped parsley or basil
• Parmesan Cheese (optional)

Clean your shrimp, taking of shell and tails. Sprinkle with Italian seasoning and set aside.

With a peeler take off the lemons rind. Do no take off the white skin with it. Place the lemons rind, and the sliced garlic in a pan with the olive oil. Set it on low. We just want to infuse the oil.

After a few minutes the lemon peel will curl. Remove the garlic and lemon peel.Now sauté your shrimp in this oil. Once they turn pink, they are done.

Remove from heat and set aside.

Set a pot to boil for your pasta. Cook the pasta al dente or to your taste. Always keep some of the pasta water for your sauce. Place the pasta into the pan with the garlic oil. Add in a little pasta water (1/2 cup) and toss and add 1 table spoon of butter to finish it off.

Top with shrimp and basil or parsley. You can sprinkle with Parmesan Cheese, although we don’t suggest it for fish dishes.

I love using Balsamic Vinegar in cooking and my Balsamic Roasted Chicken is a show stopper.  So easy to make it can save your life on hectic days.  Cooking is all about bringing the family together without wearing you out.  I find my kitchen relaxing and you should if you make meals as easy as this. Most days you can find me singing and grooving at my kitchen island as I cook and prepare recipes for my blog and my family. 

A whole chicken vs parts

Cooking a whole chicken is more economical. Unless you are cutting the chicken yourself, parts cost more. When serving to a family you can make more parts and portions rather than the traditional 8 parts. Roasting a chicken whole keeps it moist and the carcass is wonderful for soup making. A whole cooked chicken is impressive at any table.

Another balsamic recipe for chicken on my blog https://recipesatmytable.com/balsamic-glazed-chicken-thighs/

Ingredients For Balsamic roasted chicken

• 2 tablespoons Italian seasoning 
• 3 garlic cloves, minced
• 1 teaspoon each of salt and pepper
• 1 tbsp olive oil
• 2 medium  onions, chopped
• 1 rib celery
• 1 whole carrot
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1/2 cup balsamic vinegar
• whole roasting chicken (10 lbs)

Process

Preheat oven to 350°. Mix Italian seasoning, garlic, salt and pepper. Next add in the olive oil and mix.

Place onions, celery and carrots in a roasting pan; place chicken over the vegetables, breast side up.

Make sure the chicken is dry.  Use paper towels.  Rub the seasoning mix all over the chicken and try to get some under the skin. 

Make sure the wings are tucked in and that the drumsticks are tied together.

Next, mix the wine and vinegar and pour over the chicken. Cover chicken loosely with foil and place in oven for about an hour.

Remove foil and cook for another hour to brown the chicken. Remove chicken from oven and cover loosely with foil again and let it rest for 15 minutes.  

Transfer vegetables and the pan drippings into a bowl and use an immersion blender.  Now pour this luscious gravy into a bowl for serving. 

Serve with the gravy and carrots.

Print

Balsamic Roasted Chicken

Author Renata Solski

Ingredients

• 2 tablespoons Italian seasoning
• 3 garlic cloves minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 medium onions chopped
• 1 rib celery
• 1 whole carrot
• 1 roasting chicken 6 to 7 pounds
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1/2 cup balsamic vinegar

Instructions

1. Preheat oven to 350°. Mix Italian seasoning, garlic, salt and pepper.
2. Place onions, celery and carrots in a roasting pan; place chicken over the vegetables, breast side up.
3. Make sure the chicken is dry. Use paper towels.
4. Rub the seasoning mix all over the chicken and try to get some under the skin.
5. Make sure the wings are tucked in and that the drumsticks are tied together.
6. Next, mix the wine and vinegar and pour over the chicken.
7. Cover chicken loosely with foil and place in oven for about an hour.
8. Remove foil and cook for another hour to brown the chicken.
9. Remove chicken from oven and cover loosely with foil again and let it rest for 15 minutes.
10. Transfer vegetables and the pan drippings into a bowl and use an impulsion blender. Now pour this luscious gravy into a bowl for serving.