Recipes At My Table

My Sausage Cheese Bites are great as appetizers and go well with my afternoon Prosecco. I am really missing my trips to Italy and this brings me comfort. When I go to the Veneto, I park myself in Villamarzana, Rovigo at my friend’s’ home. Manuella and Antonio Panico are the perfect hosts. Their property is a beautiful villa and we have enjoyed many meals on and off their property. Our favourite time is around 6 pm when we go out for our aperitifs and of course there is always food.

Aperitivo and Italians

The tradition of an aperitivo is truly an art for Italians. It is a drink and light meal that occurs as a warmup to dinner. Many bars serve, cheese, cured meats, mini pizzas and all types of croquettes. Some of the bars also serve a mini buffet with your aperitivo and encourage you to drink more. I love it!! My favourite drinks are an amaro, an Aperol spritz and of course many belininis.

I used the best Italian sausage to make these and when it can’t be homemade it has to be from Johny Prosciutto. My friends @johnnyprosciutto bring quality product’s to your table too. Check them out.

Ingredients For Sausage Cheese Bites

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp Italian seasoning
• 1/2 tsp red pepper chilli flakes (optional)
• Salt and pepper
• 1 cup shredded cheese
• 1/4 cup chopped parsley
• 1 clove minced garlic
• 1/4 cup grated Romano
• 2 sausages (remove the skins)
• 1/2 tsp onion powder
• 1 cup milk

Process

Whisk the flour, baking powder,Italian seasoning, red pepper chilli flakes, slat and pepper.  

Add in the cheeses, parsley, onion powder, garlic,  mix and set aside.  

Pull apart the sausage meat by removing the skin.

Mix this into the flour.  Now pour in the milk and combine everything.

Roll into one inch balls and place on a cookie sheet lined with parchment paper. 

Place into a 400 F oven for 25 minutes.  They are ready to go warm.  They freeze well.  I like to serve them with a little marinara on the side.  A sour cream and chive sauce goes nicely with them too.  

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Sausage Cheese Bites

Author Renata Solski

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp Italian seasoning
• 1/2 tsp red pepper chilli flakes optional
• Salt and pepper
• 1 cup shredded cheese
• 1/4 cup chopped parsley
• 1 1/2 Cups milk
• 1 clove minced garlic
• 1/4 cup grated Romano
• 2 sausages remove the skins
• 1/2 tsp onion powder

Instructions

1. Whisk the flour, baking powder,Italian seasoning, red pepper chilli flakes, slat and pepper.
2. Add in the cheeses, parsley, onions, garlic, mix and set aside.
3. Pull apart the sausage meat by removing the skin.

4. Mix this into the flour. Pour in the milk and combine.

5. Roll into one inch balls and place on a cookie sheet lined with parchment paper.
6. Place into a 400 F oven for 25 minutes.
7. They are ready to go warm. They freeze well. I like to serve them with a little marinara on the side. A sour cream and chive sauce goes nicely with them too.

Recipe Notes

Makes about 50 one inch balls. 

Come From Away Cod Au Gratin is in celebration of our good friends from Newfoundland.  Living on Baffin Island for 16 years, we made many friends that live in Newfoundland and the East coast. Our  closest are Ron and Renee Woodman.  We  attended their daughter Sarah’s wedding and were truly privy to the hospitality of the Island.  Just like the theatre production and tribute to 911, these Islanders give from the heart and have a heart of gold.

Newfoundlanders and Italians have much in common including traditions and recipes. For both, the kitchen is the heart of the home. We also share a love for cod or baccala.  With any holiday that includes a fish dinner, I think of Renee’s Cod Gratin.  I like this dish because it can serve as an appetizer or main.  It’s a great way to get your kids to eat fish because they love the cheesy sauce.

I hope I do this recipe justice, because no one makes it like my friend Renee.

If you are looking for a simple light fish dinner try this onehttps://recipesatmytable.com/baked-fish-with-pomodori/

Ingredients For Come From Away Cod au Gratin

•  2 pounds fresh cod fillets
•  4 tbsp butter
• 4 tbsp flour
• 2 cups whole milk
• 2 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• Salt and pepper to season
• 1 medium onion diced
• 1 clove garlic (crushed)
• 2 cups shredded cheddar cheese 
• 1/4 cup grated Parmesan cheese
• 1 cup cracker crumbs ( I used Ritz )
• 1 tablespoon olive oil
• Zest of one lemon
• Fresh parsley

Process

Heat the milk in the microwave just until warm. Slice your onion and peel the garlic. Place the cod in a 9 X 11 casserole dish adding salt and pepper. Set aside.

In another saucepan add the olive oil and onion and cook until softened. Add in the garlic for one minute.To this add in the flour and butter until a paste forms. Slowly pour in your milk and cook until thickened.

Once the sauce thickens, take it off the heat and add the mustard and half the chopped parsley. Pour this mixture over the cod.

Mix the cheddar and Parmesan mixture and sprinkle over the casserole. Then follow with the crackers.

Place in a 375 F oven for 40 minutes.

Remove and sprinkle with parsley and lemon zest. Look at the cheese sauce and crunchy cracker crumbs.

Print

Come From Away Cod Au Gratin

Author Renata Solski

Ingredients

• * 2 pounds fresh cod fillets
• * 4 tbsp butter
• * 4 tbsp flour
• * 2 cups whole milk
• * 2 tbsp Dijon mustard
• * 1 tsp finely grated lemon zest
• * Salt and pepper to season
• * 1 medium onion diced
• * 1 clove garlic crushed
• * 2 cups shredded cheddar cheese
• * 1/4 cup grated Parmesan cheese
• * 1 cup cracker crumbs
• * 1 tablespoon olive oil
• * Zest of one lemon
• * Fresh parsley

Instructions

1. Heat the milk in the microwave just until warm.
2. Place the cod in a 9 X 11 casserole dish adding salt and pepper. Set aside.
3. In another saucepan add the olive oil and onion and cook until softened. Add in the garlic for one minute.
4. To this add in the flour and butter until a paste forms. Slowly pour in your milk and cook until thickened.
5. Pour this mixture over the cod and mix.

6. Mix the cheddar and Parmesan mixture and sprinkle over the casserole. Then follow with the crackers.

7. Place in a 375 F oven for 40 minutes.
8. Remove and sprinkle with parsley and lemon zest.

Recipe Notes

Cook on middle rack of oven.  

We don’t eat enough vegetables and my Cauliflower Stew is an excellent way to get those veggies on the table. Keeping our family and loved ones healthy is hard sometimes, but this easy no fuss vegetable meal is hearty and tasty. It is a one pot meal that goes into the oven and you can put your feet up and have that cup of tea with some Easter baking.

Why are vegetables important?

All vegetable provide much needed nutrients for growth and development. They are a rich source of vitamins and minerals. Many benefits include: lowering blood pressure, aiding digestive health and lowering the risk o heart disease. For me, I love the variety of textures and flavours. It’s a way of getting back to nature and connecting to the earth. I think of my Calabrese and Sicilian families who lived off the fruits of the earth. Their table was a feast of vegetables. Eat a little less meat and fill your table with the goodness from Mother Earth.

For complete facts go to https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit-to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-vegetables-and-fruits/

Another vegetarian recipe from my fileshttps://recipesatmytable.com/roasted-tomato-and-corn-soup/

Ingredients

• 1 lemon 
•  2 tbsp olive oil 
• 3 cloves of garlic 
• 1 red onions 
• 10 black olives , (stone in) 
• 4 large potatoes potatoes 
• 1/2 a tsp dried oregano
• 1 can plum tomatoes
• 1 head of cauliflower with the leaves
• A can of mixed beans

Process

Preheat the oven to 400 F and dice all your vegetables.

Use a peeler and cut strips off the lemon and place into a large frying pan with the garlic. Infuse the oil with the lemon and garlic over medium heat.

You can see al the cut up vegetables. I like to use red onions in this dish because they are sweeter. Cut the potatoes into small chunks and add to the oil. Sprinkle in the dried oregano .

Add the can of tomatoes in next and season with salt and pepper. Use the tomato can to pour in one can of water. Bring to the boil and stir.

Clean the cauliflower and keep all the health leaves. Make little cuts in the bottom of the stalk.

Push the cauliflower down into the pan. Drizzle with some more olive oil, cover and place into the oven for 1 hour.

After an hour remove the cover, add your beans and place back into the oven for another 15 minutes.

Take the cauliflower out and place on a serving dish or serve straight from the pan. Adjust seasoning.

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