Baked Turdilli

Baked Turdilli are a healthier version of our traditional treats. When I go home to Sault Ste. Marie, Ontario for Christmas, mom and I will make the traditional ones. These are an easier version, but with good taste. The original recipe requires that you deep fry these little dough balls which turn out a bit like a donut.

Turdilli originated in Calabria, but Italians everywhere make them. They vary in size. I like them smaller so that I can taste the different kinds. I put white icing sugar and Sambuca on some and cocoa, icing sugar and Baileys on others. They honey ones are my favourite, and sometimes I pile them like a mountain. When I make a mountain of honey turdilli, I make them smaller.

First I beat the eggs and the crisco shortening.

Then I add the remainder of the ingredients and bring them together with the dough hook attachment.

The dough comes together.

It pulls away from the bowl and is ready for the counter.

The dough should be pliable and not sticky.

I cut pieces and roll them into 1 inch thick ropes and then choose your size. Mine were cut into 1 inch pieces. If you want to make a mountain, cut into 1/2 inch pieces and of course you can make them larger.

You want to put ridges in them so that the honey sticks. If you don’t have the special basket, you can use a fork.

You know that I love to peek into the oven.

Let them cool when they come out of the oven.

Melting the honey.

In they go and toss them around.

Put them on a rack onto a cookie sheet and sprinkle to decorate.

These one are iced.

Baked Turdilli

Baked Turdilli are traditional Calabrese Christmas cookies.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Baked Turdilli

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Renata Solski

Ingredients

The Turdilli

2 eggs
2 tsp Crisco Shortening
1 cup water
1 cup oil
4 cups flour
2 tbsp baking powder
1 tsp salt

The icing

i cup icing sugar
1 tbsp Baileys, Sambucca or your choice of flavouring

The honey

1 cup honey
sprinkles optional
white sugar optional

Instructions

The Turdilli

Beat the eggs and shortening first.
Add the water and oil.
Next put in all the dry ingredients.
Mix with dough hook.
Roll onto counter and knead a few times.
Cut large pieces and roll into 1 inch ropes.
Now, cut to desired lengths.
Place on an ungreased cookie sheet.
Bake at 400 F for 10 minutes.
Lower oven to 350 and cook a further 10 to 15 until golden.
Place on a rack to cool.
Ice and decorate as desired.

The honey coating

Place the honey in a pan until it bubbles.
Remove from heat and toss in turdilli.
Coat all the turdilli in honey.
With a slotted spoon, place turdilli on a rack.
Garnish with sprinkles or plain white sugar.
They are also good with just the honey.

Recipe Notes

To make chocolate icing sugar add 1 tbsp of cocoa to the mixture.

Icing should be thin.

December 11, 2018December 11, 2018

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Barbecued Blueberry Chicken

Barbecued Blueberry Chicken lets you enjoy family and friends and still bring them together to the table with ease. The dish makes its own sauce with a sweet and tangy flavour. Your kids will love this too. The foil packages lower the cooking heat and keep moisture in the chicken. This method is similar to a poaching method. The chicken is moist, succulent and this method prevents overcooking.

I love packets because they are like little surprises. My grandson loves to open any package and he is sure to lick every drop of this sauce. This sauce was so good that my husband dunked bread in it. We served the chicken with lemon rice and grilled asparagus.

Blueberries are natural antioxidants; they serve a powerful role in a healthy lifestyle. I love to eat them fresh in a bowl with nothing on them. I add them to cereals, muffins and now I started to look at other recipe possibilities. https://www.rd.com/health/healthy-eating/blueberry-health-benefits/

mix the dressing in a bowl.

The blueberries are from the local farmer’s market.

Brush the dressing on the chicken.

The blueberries go into the packets.

Love these little foil packets for the grill.

The chicken was delicious and tender; the blueberries made it fruity and succulent.

ONE DISH CHICKEN ON THE GRILL WITH BLUEBERRIES Recipes at my Table

Barbecued Blueberry Chicken

Bring your family and friends together with the ease of this recipe.

Course Main Course

Cuisine Home Cooking in Canada

Keyword Barbecued Blueberry Chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Renata Solski

Ingredients

4 boneless skinless chicken breasts
2 cup blueberries
salt and pepper to taste
1 tbsp garlic plus seasoning
1 tsp Dijon Mustard
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp pure maple syrup
4 scallions slice ( garnish)

Instructions

Salt and pepper the chicken.
Mix all the ingredients except the blueberries and scallions. This makes a thick dressing.
Tear off pieces of heavy duty foil. 18 X 18
Visit this recipe to review foil packet making : https://recipesatmytable.com/vegetable-sausage-foil-packs/
Brush chicken on both sides with the dressing. Drizzle the remaining dressing evenly amongst the four packages.
Place one chicken breast per packet.
Place 1/2 cup of blueberries per package.
Grill over direct medium/low heat for 25 to 30 minutes. The cooking time depends on the size of the chicken breasts.
Open packets and dress with fresh scallions.

August 9, 2018

Pappa al Pomodoro: the best tomato soup

Pappa al Pomodoro is the best tomato soup

I love Florence. On my travels to Italy I make a point of stopping there. It’s historical and each dish has a story, just like mine. However, in Florence the cuisine is stricter; there are many rules about what to eat with each dish, the type of wine and the ingredients, whereas, the southern Italians are more lenient. One thing that we all share is our love for simple ingredients. I always say that Italian cuisine is all about the fine food and unleashing its flavours. My first time there, I tried Pappa al Pomodoro in Michelangelo Square; this rich tomato soup uses bread as a thickening agent. What’s not to like about this? Bread and tomatoes in one dish. My Pappa al Pomodoro uses the basic ingredients, but I changed the original recipe.

Here I am by the Duomo in 2016.

Just around the corner and down the street from the Duomo is my favourite little spot to eat in : Lampredotto Icché Tu Mangi I love all their dishes because they are typical of the region. I will try some of their recipes on other posts.

You can find them at https://www.facebook.com/Icchetumangi

Making the soup

I am sure that this dish also stems from the Cucina Povera, but it is Heaven to me. All Italians use leftover bread, and this is a great way to use the baguettes I bought. I have a tendency to do that when I walk into the bakery. At Lakeside here in Leamington, everything smells so good; all the freshly baked items call my name when I walk in and I usually leave with more than enough for two people. Purchasing the mini baguettes is a good because I can freeze them easily and pop them in the oven for that freshly baked feel.

Another downfall as a Sicilian is my purchase and use of cheese: it’s an Italian thing. At home when we eat pasta my uncle Reno makes it snow over most of his dishes. My grandson Owen, will not eat his pasta unless he sees the cheese over it. It’s all about the cheese. This Pappa al Pomodoro requires good cheese and plenty of it. I also switched from using fresh basil, to using pesto. It gives it that other level of flavour.

My best tomato soup has a twist on it: I smother it with cheese and put it in the oven to brown. Ready in 30 minutes, take this to your table as a hearty dish. Your family will love this.

Pappa al Pomodoro

The Best Tomato Soup

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Author Renata Solski

Ingredients

2 cups tomatoes
1 small onion finely chopped
1 tbsp pesto
2 cups chicken broth
salt
pepper
1 small baguette cubed You can use any stale bread here that you like.
1 cup grated mozzarella
1/2 cup grated Parmesan
nutmeg
2 tbsp olive oil and more for drizzling

Instructions

Place 2 tbsp of the olive oil in a 6 quart sauce pan.
When the olive oil is warm, saute the onions for a few minutes.
Add the pesto.
Place the tomatoes next.
Add the Chicken Stock.
Follow with the bread.
Bring all to a boil and cook for 15 minutes at medium heat with the lid on the pot.
Use a potato masher to get a fine consistency.
Ladle soup into oven proof bowls.
Mix mozzarella and parmesan. Generously sprinkle over the soup.
Put bowls into a 375 F oven for 10 minutes.
Remove from oven, drizzle with olive oil and top with some freshly grated nutmeg.

Recipe Notes

If your bread is very stale, you can soak it in water.

I used my homemade tomato puree, but you can use canned tomatoes.

Increase the tomato puree or tomatoes to 4 cups and the broth to 4 cups if you want a watery soup. I like it thick.

January 8, 2018January 10, 2018

Sicilian Orange Salad

Sicilian Orange Salad is A good way to get more vitamin C

It is cold outside and I am always thinking of ways to stay healthy. I want to make sure we all get enough vitamin C; Sicilian Orange Salad is a good way to sneak in the Vitamin C. It is an excellent time of year to buy oranges and kids love their sweetness.

Oranges in Sicily and Calabria

The best oranges are from Sicily, which are the blood oranges. Sicily produces a large amount of citrus with the main being lemons. Oranges were not highly cultivated in Calabria, and my mom says that it was a real treat to get an orange when she was little. When I visit, I enjoy the juice every day, and the oranges are like candy. Today you can enjoy them in any part of Sicily or Calabria. I often order the orange Salad as a side or main on a very warm day. It’s funny that I eat in on a very cold day in Ontario.

The ingredients

Perhaps, the best thing about this dish is that there are few ingredients. Italian cooking is about unleashing the flavours of each ingredient. Food doesn’t have to be complicated to be good. I chose black pepper today over red pepper flakes, but it is your choice.

Choose good oranges. Make sure that they are firm and smooth. Did you know that colour isn’t a good sign that the orange is good? Some oranges are dyed. Make sure that there is a thin smooth skin and no soft spots.

Always choose a nice platter; it’s cold outside, but I want a warm summer feel. I chose a glass light pink platter that mom gave to me. She is always bringing me pretty dishes. Part of my Calabrese roots draw me to red onions; I find them sweeter. Sometimes I slice them and soak them in vinegar and sugar for other salads, but this salad is sweet enough.