Aromatic Artichoke Antipasto

Today is a day in the kitchen making an artichoke antipasto. I am in Sault Ste Marie Ontario spending Christmas with my parents in my childhood home. I love everything about the feel of this place. We moved into this house when I was eight; I remember the tulips on the front yard and the look of pride on my parents’ faces. Before this we moved from place to place. It was very common for a landlord to give little notice, and then we packed our bags and moved. In 1963, my father saved enough for a down-payment on this two-story home and we didn’t have to move anymore.

The ingredients are fresh and aromatic; the ingredients are simple and the aroma comes from fresh garlic and Calabrese oregano. Mom’s hands move quickly and as she works we reminisce of her life as an immigrant. How hard it was with the language barrier. After landing at Pier 21 in Halifax we boarded a train for Sault Ste Marie. I was hungry and wanted pasta, but when they brought soup it was Campbell’s and I turned my nose up. My mom also said that the bread in Halifax was too soft. We laugh now. Mom says that all the immigrant children were hungry and they didn’t recognize any familiar foods.

Today I recognize this Artichoke Antipasto and it goes to our table remembering times gone by.

Mom begins by cleaning the outer leaves from the artichoke hearts.

See the difference?

Then she cuts them in half. these small artichokes are the best because there is no choke to remove.

The artichokes hang out in a lemon bath that keeps them from turning brown.

She use a knife and fork to chop some whole tomatoes.

She adds this to a pot with peas, olive oil and scallions.

In another pan the garlic sautéed to golden brown and the artichokes go in followed by the wine.

She puts a lid on the pan and steams the contents for 3 minutes. The aroma when she removes the lid is tantalizing.

She adds a scant half cup of suave to the pan so that it marries with the artichokes and now I just want to dive into this.

The platting begins. See the concentration and pride on her face.

This is our aromatic artichoke Antipasto.

Aromatic Artichoke Antipasto

A favourite vegetarian antipasto.

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 10

Author Renata Solski

Ingredients

2 lbs baby artichokes
2 cups fresh or frozen green peas
3 scallions
1 cup whole or diced tomatoes
1/2 tsp oregano
2 cloves garlic
3 tbsp olive oil
1/2 cup white wine

Instructions

Clean the outer layers of the artichoke leaves and cut the artichokes in half.
Fill a small bowl with water and cut the 2 lemons into wedges. Place the artichokes in the bowl. It will keep them from getting brown.
In a small sauce pan place 1 tbsp oil and the scallions. Sautee for a minute and then add peas. After 2 minutes add the tomatoes. Let this sauce cook for a few minutes.
Meanwhile, set a frying pan on the stove. Add 2 tbsp olive oil and the garlic.
Brown the garlic and remove.
Drain the artichokes and add them to this hot pan.
Stand back and there will be a wonderful sizzle and aroma.
Put the wine in and cover with a lid.
After a few minutes remove lid and push the artichokes to the side of the pan in a circular pattern creating a spot in the middle.
Add a few tablespoons of sauce to this spot, but don't mix.
Let the sauce seep into the artichokes.
Arrange artichokes on a large platter. Pour all the sauce into the middle of the platter.
Serve with a fresh baguette.

December 22, 2017January 8, 2018

Nonna’s Cabbage Soup

Nonna’s cabbage soup could appear on diet pages, but she made it to feed her family when there wasn’t much except the produce of the land. My grandfather was a farmer and they had plenty of vegetables. I like soup for lunch and this recipe makes enough for the week.

I call this Nonna’s Cabbage Soup because it comes from spending time with my Nonna Emilia who emigrated from Calabria, Italy. It was a staple in her “Cucina Povera”; Nonna simply cooked and produced tasty meals from ingredients that came from her garden. These are simple ingredients, but they will warm you up on these cooler fall days.

start with a large 6 quart pot and put 2 Tablespoons of good olive oil in the bottom with a sliced clove of garlic, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of oregano and 1/2 teaspoon of fennel. let that all infuse for about a minute on low heat.

I like to have everything ready before I begin. Dice three medium potatoes and roughly chop one medium onion. Living in southern Ontario, I have access to freshest vegetables. Everything comes from the local markets and I bought 3 small baby cabbages that were the size of a grapefruit. When chopped, it was about four cups.

As soon as that oil has absorbed the flavours of the spices, I begin layering the vegetables. I add my onions in first. I like to season with salt after each vegetable. After the onions, I add 1/2 teaspoon of salt, and do the same after the potatoes and the cabbage. Then this mixture hangs out for about 5 minutes.

After 5 minutes, I add one cup of Italian stewed tomatoes, the Romano beans and 4 cups of vegetable or chicken broth.

There is lots of “amore” in this pot.

Bring this pot of yummy to a boil and simmer for an hour on medium low heat.

Finish it off with some fresh basil and a drizzle of olive oil.

Nonna's Cabbage soup

A hearty cabbage soup.

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Author Renata Solski

Ingredients

2 tbsp olive oile
1 clove garlic (use it whole or cut it into three pieces)
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp fennel
1/2 tsp add more salt to taste as you layer)
1 medium yellow onion
3 medium potatoes
4 cups sliced cabbage
1 can can Romano beans or any Italian style bean you like I like Primo beans they are firm
1 cup cup Italian style tomatoes you can use a seasoned brand
4 cups chicken broth

Instructions

Put the oil, garlic and seasoning into the pot.
Let this hang out on low heat for about 1 minute.
Dice onion and add.
Add potatoes and salt. Let the potatoes hang out for about a minute here.
Add cabbage and saute for a couple of minutes.
Next add tomatoes, beans and chicken broth.
Cover and simmer on low for about an hour.
Serve with a drizzle of olive oil and some parmesan cheese. I also add fresh basil.

If you like this recipe and want to try some other recipes based on The Cucina Povera I would recommend this book.

December 22, 2017January 8, 2018

Comfort Food Meatloaf Italiano

Comfort food Meatloaf Italiano

When I look for a comfort recipe I think of meatloaf: my comfort food meatloaf Italiano is good as a main and great in sandwiches when left over. The problem is, they will lick the plates with this recipe.

In Italian we call it porpetone, but any way you look at it Meatloaf is comfort food. Porpetone in our Calabrese dialect refers to a large meatball stuffed with mozzarella and fried. Sometimes nonna would pour some hot piping marinara sauce over them. My mom makes them now and she has tweaked her recipe and they are to die for. ( I will share her recipe in another post.)

I am always looking for healthier versions of these foods; and so, I developed this carmelized meatloaf. The yummy is in the sauce that goes over it. To make it easier, I make one large meatloaf and add spinach for that added touch of colour, and of course to make it healthy.

the process

Combine the beef, pork, salt, pepper, garlic, Italian seasoning, bread crumbs, eggs and water in a bowl. You have to get your hands in there.

Take 2 pieces of wax paper and put the meat mixture on one and pat it down into a rectangle to fit my pan. Align the pan by the meat so that the shape will fit. Put the second piece of wax paper over the meat and smooth it out into an even rectangle.

Put the fresh spinach and mozzarella cheese down the centre and leave an inch border.

Use the wax paper to help roll the meat into a log. As I roll, I use the wax paper to help close up the seam at the top.

When is rolled I place it seam side up in the pan. I use the wax paper to move it over.

I use my hands to square it off and ensure that all the seams are pinched.

After 50 minutes, I take it out of the oven and pour the sauce over top.

My secret ingredient for the sauce.

It is ready to go back into the oven for another 30 minutes.

Comfort Food Meatloaf

This meatloaf will be your go-to recipe for comfort.

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 10

Author Renata Solski

Ingredients

1 lb beef
1 lb pork
1 tbsp salt
1 tsp ground black pepper
1 clove of garlic minced
1 tbsp Italina seasoning
1/2 cup bread crumbs
1/4 cup water
3 cups baby spinach raw and remove stems
9 pieces of in mozzarella cut in 1/2 inch strips

Instructions

Mix all the ingredients except the spinach and the mozzarella strips.
Form a rectangle from your meat using the wax paper method. Use your hands to mould and pinch seams. The wax paper is excellent for this method.
Place your spinach and mozzarella on the meat.
Ensure that you have a 9 inch by 13 inch pan greased and ready.
Use the wax paper to help you place the loaf in the pan.
Square off the edges and pinch any open seams.
Put into a 350 degrees F oven for 50 minutes.
Mix your sauce.
Remove meatloaf and dribble sauce ensuring to cover the loaf.
Put into the oven for another 30 minutes.
Use two sturdy steel spatulas to put on a platter.
SAUCE
2 tbsp strawberry and balsamic vinegar jam
1 tbsp brown sugar
1 cup marinara sauce
2 tbsp ketchup

If you can find this Italian seasoning, it is the best. I buy it at a local Butcher Shop.

Enjoy this sticky mess of meat with its pocket of spinach and cheese.

December 21, 2017January 8, 2018