Thursday, December 23, 2010

BUON NATALE

To all my faithful followers.  I will have my book to the publisher by 1 February 2011.  From there it should be a matter of weeks until it becomes available to everyone.

Thank you for your continued suport of my endeavor.  I will be bringing you new recipes in the New Year.

BUON NATALE!  and BUON ANNO!

Grayce

Friday, December 3, 2010

PENNE WITH SAUSAGE

Hi everyone.  Hope your Thanksgiving was the best.  Just a quick recipe that you can make in minutes.  And with the Holidays jamming our way, this is a great dinner.

PENNE WITH SAUSAGE

Serves 4 to 6

1 lb Barilla Penne
6 Italian sausages cut into 1/2 pieces (rounds)
1 red, 1 yellow and 1 orange pepper cuts into 1 inch square pieces
1 1/2 cups sliced mushrooms
3 cloves of garlic sliced thin
Olive Oil
Salt and pepper
1/2 cup Parmesan cheese

Put the water on for the penne.  In the meantime in a large skillet, put about 1/4 cup of olive oil. Saute the sausage until almost done. Add the peppers.  Saute the peppers and the garlic for about 6 or 7 minutes.  Add a little more oil as needed and add the mushrooms.  Saute until all are tender but not overcooked.  Add the penne to the boiling water and cook just until al dente.  When done, reserve about 1/4 cup of the water.  Drain the pasta and toss into the cooked sausage and peppers and mushrooms.  Put about 2 tablespoons of the pasta water into the pasta and toss.  Pour into a large serving bowl and mix in 1/2 cup grated parmesan cheese.  Serve hot!

Thanks for stopping in today
Ciao
Grayce

Thursday, November 25, 2010

HAPPY THANKSGIVING!

Happy Thanksgiving.  Due to a me rushing around, yesterdays recipe was missing 2 ingredients.  I have made it correct.  So sorry.

Have a beautiful day!

Ciao
Grayce

Wednesday, November 24, 2010

LEMON BARS

Good morning everyone.  Well today is the big day.  My eight year old Grand Daughter, Christina is going to be helping me get ready for Thanksgiving.   We are going to be baking the pies, making the stuffing,  making the cranberry relish and brining the turkey.  She is our little cook.  I think she will definitely replace Giada on TV in a few years!  Today I have a quick Lemon Bar recipe.  Cindy asked me for it yesterday, so I thought I would share it with you all today.

LEMON BARS

Base:

2 cups flour
1/2 cup powdered sugar
1 cup of butter
Dash of salt

Topping:

2 cups of sugar
4 eggs slightly beaten
4 tablespoons lemon juice
Grated rind of one or two lemons (I use two)
1 tsp baking powder
4 tablespoons flour

Sift flour, sugar and salt into a bowl.  Cut in the butter.  Press into a greased and floured 13x9x2 pyrex baking dish.  Bake at 350 degrees for 20 minutes.

Topping

Mix all ingredients in a bowl and pour over the base  Bake for 25 minutes more.  Sprinkle with powdered sugar after baking.  Cool before cutting.

LEMONLICIOUS!

Thanks for stopping in today
Ciao
Grayce

Tuesday, November 23, 2010

POLENTA AND SQUASH

Hi everyone, you are probably busy getting ready for Thanksgiving, as am I.  I just wanted to give you a last minute recipe that you may want to include in your Thanksgiving dinner or maybe with leftovers the next day.
This is a recipe I developed a few years back and my family loved it.  If you don't make it this week, try it soon.

POLENTA AND SQUASH

Serves 4 to 6

1 box of Valsugana Polenta
6 cups of water
1/2 cup grated Parmesan
1/2 stick unsalted butter
1 pkg of cubed butternut squash (in produce section)

Cook the polenta as directed, when done add the cheese and butter, stir to mix and turn out onto cookie sheet or cake pan making sure the polenta is about 1" high.  Let cool completely.  Meanwhile, cook the squash just until tender.  Drain and set aside.  When the polenta is cool, cut into 1" square pieces.  Put in a bowl and toss with granulated sugar.  Put them back on the cookie sheet.  In a large sauce pan melt 1 stick of butter, add 1/2 cup maple syrup, cook just until heated.  Add the squash.  Turn heat to warm.  Heat oven to broil.  Put the polenta squares under broiler just until the sugar lightly browns.  Remove.  Put the squash and sauce in a large bowl, add the polenta squares and toss gently just to coat.  Sprinkle with a little grated parmesan and serve immediately.

Thanks for stopping in today
HAPPY THANKSGIVING TO EVERYONE
Ciao
Grayce

Sunday, November 14, 2010

HELLO EVERYONE

The book is coming along really well.  Linda and Bonnie are going to be taking photos for me soon.  I wanted to share a nice note that I received from one of my followers in Australia.

She is a friend of my daughter Linda:

Hi Linda,

I just wanted to say that I love your Mom's blog.  I was referring to it for some dinner ideas before heading out to the grocery store.  She's so incredibly upbeat and positive.  I'm in awe.  She has an admirer from all the way down under.  xx to you four.

It's little notes like that, that keep me feeling so good about my blog.  Thanks to all of you who read the blog, send me notes, thanks and encouragement.  It really makes it all worthwhile.

Thanks to all of you
Ciao
Grayce

Monday, November 1, 2010

DOLCE DI PRUGNA ITALIANO

Hope everyone had a great weekend.  We were lucky to have escaped the rain for Saturday and Sunday which made for Happy Trick or Treating.

One more dessert recipe from my up and coming book.  There won't be that many dessert recipes because we mostly had fruit and cheese on our table for dessert.  Here is one that I got from an Amish friend years ago. Great for this time of year when Italian Prunes are plentiful.  You can also use Plums, or Apples or Pears.  But I love the Prunes.

1 cup sifted cake flour
1/2 cup milk
1/4 tsp salt
4 tablespoons sugar
1 1/2 tsp baking powder
2 tablespoons shortening
2 egg yolks
6 to 8 prunes cut in half and pit removed

 TOPPING

1/2 cup sugar
1/2 cup butter (1 stick at room temp)
1/2 cup flour
1 tsp cinnamon
Mix together and crumble over the top of the prunes

Sift dry ingredients together.  Cut in shortening.  Beat egg yolks with a fork and combine with milk.  Mix well and add to the dry ingredients.  Beat well.  Pour into a greased 9" x 9" cake pan.  Top with the prunes face down.  Cover with the topping and bake at 400 degrees for about 35 minutes.

Serve warm alone or with whipped cream or ice cream.

Thanks for stopping in today
Ciao
Grayce

Friday, October 29, 2010

CROSTATA DI PESCHE

There are still some pretty decent Peaches in the markets so why not make this easy Peach Tart for dinner tonight?

1 ready made pie crust (Marie Callendars are great, or make your own)
5 or six ripe peaches
1 tart pan with a removable bottom
1  and 1/4 cup of Peach marmalade
4 tablespoons brandy
4 tablespoons sugar mixed with 1 tsp cinnamon

Put the crust into the a 10" tart pan.  With your fingers press into the sides and bottom.  With a rolling pin gently roll over the top of the crust cutting off the excess.  Prick the crust all around with a fork.  Take a large piece of foil wrap and fit it to cover the crust.  Put about 2 cups of rice or dried beans on the bottom.  Bake at 400 degrees for about 10 minutes.  Carefully remove the foil and beans and continue cooking until nicely browned (light).  For about 5 or 6 more minutes.
Peel and cut the peaches into uniform slices.  mix them with the brandy, the sugar and cinnamon.  Stir and add the marmalade.  Stir and pour into the tart.  Arrange the peaches neatly all around the tart.  Put into the refrigerator for at least 2 - 2 1/2 hours.  Serve with whipped cream or ice cream.  Yummy!  The last taste of Summer!

Thanks for stopping in today
Ciao
Grayce

Tuesday, October 26, 2010

PEPERONATA PASTA

I am so excited about the book and spending so much time on it that I forgot that I had not put a recipe up for awhile.  Here is one that will be in the book.  It is a simple Pasta dish that my grandmother used to make on Friday when we could not eat meat.  My family and I love it anytime now!

PEPERONATA PASTA

1 lb of Rigatoni Pasta
1/2 cup Olive Oil
6 Peppers, 2 red, 2 green, 2 yellow or a mix of 2 or 3 colors
Seed them and cut them into thin strips
2 Vidalia Onions sliced thin
6 or 7 Italian Plum Tomatoes chopped
2 tablespoons Tomato Paste (if you buy it in the tube there is no waste)
1/4 cup good, hearty Red Wine

Put a large pot of water on to boil.  Put the olive oil in a large skillet and let it get hot.  Add the peppers and onions and saute until they soften.  Add the tomatoes and tomato paste, salt and pepper and stir well and cover.  Lower heat and cook for about 1/2 hour stirring often. While this cooks add the pasta to the boiling water and cook until al dente.  Uncover the peppers and stir in the wine.  Cook uncovered for about 8 to 10 minutes.  Drain the pasta and put into a large pasta bowl.  Pour the pepper and onion mixture over the pasta, mix and top with freshly grated Parmesan cheese.  This is wonderful!

The Peperonata is also good as a side dish or in a sandwich.  We ate a lot of Peperonata Sandwiches on
fresh baked Italian bread!

Thanks for stopping in today
Ciao
Grayce

Friday, October 22, 2010

FARFALLE WITH MUSHROOMS AND CREAM

Hopefully the rain will be stopping today.  Cookbook coming along nicely.  Good thing I did not rush to do this project.  It is really time consuming but is going to be well worth the effort.  Stay tuned!
I have a great dish for your dinner tonight.  Easy and satisfying.

FARFALLE WITH MUSHROOMS AND CREAM

2 of the very large Portobello mushrooms sliced into 1" pieces
1 garlic clove chopped very fine
6 tablespoons of butter
2 to 3 tablespoons olive oil
1/2 cup dry Marsala Wine
1 and 1/2 cups heavy cream
1/2 cup parmesan cheese
Italian parsley
Salt and pepper
1 pound of Farfalle pasta

Put the water on to boil for the pasta.   When the water boils put the pasta into the pot and cook just until al dente.  While the pasta is cooking, chop the mushrooms and set aside.  Melt the butter with the olive oil.  When the butter foams but is not browned, add the mushrooms and garlic.  Saute over high heat until the mushrooms are tender. Salt and pepper to taste. Warm the cream for about 1 minute then add to the Marsala.  Stir together and add to the mushrooms, and just heat for a few minutes.  Drain the pasta and put into a large serving bowl.  Add the mushroom and cream mixture and toss.  Add the parmesan cheese and toss.  Sprinkle with chopped Italian parsley.  Serve immediately.  Mangia!

Thanks for stopping in today, have a beautiful weekend
Ciao
Grayce

Wednesday, October 20, 2010

PARMESAN BAKED ASPARAGUS

I'm melting!  I have not seen this much rain in a long time.  I'm ready for it to stop now.  At least we are not freezing long with the wet.

Today I have a really easy but wonderful way to fix Asparagus.  Kids love it too.  This will be in my book.

PARMESAN BAKED ASPARAGUS

2 lbs of fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/4 cup Italian breadcrumbs
6 tablespoons olive oil
3 chopped and seeded Roma Tomatoes
Freshly chopped Basil

Cut the ends from the asparagus.  Have a bowl of ice water ready.  In a pot of boiling salted water, blanch the asparagus for about 1 minute.  Remove and plunge into cold water.  Remove, and let dry on a paper towel.  Butter a baking dish, 13" x 9"and arrange the asparagus overlapping slightly.  Mix the breadcrumbs with the parmesan cheese and sprinkle over the asparagus.  Drizzle the olive oil over the breadcrumb and cheese mixture.   Bake for just 10 minutes in a 350 degree oven until cheese melts and breadcrumbs are toasty.  Remove from the oven and top with the tomatoes, a little salt and pepper, and chopped basil.  Drizzle with a little olive oil and serve immediately.

Thanks for stopping in today
Ciao
Grayce

Monday, October 18, 2010

COOKBOOK

Hi everyone
Great day to be working on the book which is coming along nicely.  A lot of typing and formatting but getting there, slowly but surely.  Waiting to get all the photos taken.  Then the index.  But it is going really well.  I will keep you all posted.  And will let you know when  it goes to the printer.  Also working on designing the cover with my daughter Linda.  I want this to be a book you will love for yourself and will want to share with your friends.

Thanks for hanging in there with me
Ciao
Grayce

Friday, October 15, 2010

POLLO DI FIORENTINO

To all of you, my apologies, for not getting this cookbook out for the Holidays.  I know many of you were giving it as gifts.  But as they say, "The best laid plans of Mice and Men."  Anyway today I have an easy Chicken recipe that the whole family will love.  Also very quick and easy.  My Mom made this often and we loved it every time.

POLLO DI FIORENTINO
Serves 4

4 large chicken breast halves  (2 large breasts)
2 tablespoons Italian parsley chopped
1/2 cup olive oil
Juice and zest of one lemon
1/2 tsp red pepper flakes
1 cup flour
2 eggs beaten
Olive oil for frying

In a large plastic bag, mix the parsley, olive oil, lemon juice and zest and pepper flakes.  Put the breasts into the bag and marinate for 1/2 hour or up to 2 hours.  Pour enough olive oil into a skillet to be at least an inch and 1/2 deep. In a baking dish put the flour and in another the beaten eggs.  Remove the breasts from the marinade and one at a time dip into the flour and then into the egg.  Let the excess egg drip off of the breast and put into the skillet (oil should be 375 degrees).  Repeat with remaining pieces, and let them fry for about 7 minutes on each side.  Until golden brown and cooked through.  Drain on a paper towel. Serve immediately.  Serve with roasted red potatoes and a tomato salad.

Thanks for stopping in today
Ciao
Grayce

Thursday, October 14, 2010

COOKBOOK

Well it seems as though I cannot get my book to the publisher in time for them to get it to me before the Holidays.  They informed me today that they cannot get any books in time for Christmas that they do not already have in the works.  It is a great disappointment for me.  But, everything happens for a reason and I will have to just go with the flow and get it when they can have it ready.

Ciao
Grayce

Monday, October 11, 2010

COOKBOOK

Wow!  I had an amazing response to the notice that my cookbook will out in time for the Holidays.  A big THANK YOU to everyone.  It is so gratifying to see how many of you are as excited about the book as I am.
Thanks again
Ciao
Grayce

Friday, October 8, 2010

CINNAMON BAKED APPLES

No time to chit chat today.  The book is underway and I can't sleep with all this going around in my head.  Help!  What a project.  If I live through this I can handle anything!  :)

CINNAMON BAKED APPLES

6 large baking apples ( I use Rome Beauty)
1 cup brown sugar
1/2 tsp cinnamon
2 1/2 tablespoons of unsalted butter
About 1 cup water
1/2 cup chopped pecans
1/4 cup dried currants
1 1/2 teaspoons of Brandy
Preheat oven to 350 degrees

Mix the brown sugar, cinnamon, butter and water in a small saucepan.  Cook until it comes to a boil, lower the heat and cook for about 6 or 7 minutes.  Turn off heat and set aside.  Stir in the Brandy.
Starting at the top of the apple, peel one round strip from the top.  With a sharp paring knife, cut out the core.  Then with a teaspoon clean out all the seeds, making a hole to fill with the syrup and nuts.  Be sure not to cut through the sides or bottom.
Fill each cavity with a mixture of the nuts and raisins.  Pour the syrup into and over each apple.  Top with a dot of butter.
Bake for about 45 minutes or until the apple is soft.  Serve warm alone or with vanilla ice cream.

Thanks for stopping in today, have a glorious weekend!
Ciao
Grayce

Thursday, October 7, 2010

BOOK

No post today and probably very few for the next month.  The cookbook is in the works.  Looks as though I will have it ready to give for gifts for the Holidays.  Make your gift list now.  It will be and 8x10 black and white and sell for $19.95  I made it affordable for everyone.  Doing it in color would have been cost prohibitive.  I want all my followers who have been so loyal to be able to have a copy.  Wish me luck!

Thanks
Ciao
Grayce

Wednesday, October 6, 2010

ROASTED PEPPER POLENTA

Well, a little moisture today.  Walking the puppies in the rain at 6:30 am.  Not too bad really, because it is fairly warm.  No jacket required!  On the other hand the day does call for another "comfort" food recipe.  Polenta was originally one of the foods associated with being poor.  I guess you could compare it to Potatoes being the staple of the poor Irish during the famine in that country. Anyway, Polenta is one of those foods that can be eaten plain, served like mashed potatoes, sliced and fried, with peppers or mushrooms or any number of things mixed into it and cooked.  So today we are going to serve it in slices, with sweet roasted peppers and rosemary.

Valsugana Polenta prepared as directed (1 cup)
It is the instant kind that I have used in my other Polenta recipes.  It is quick and easy.
1/4 cup finely diced roasted red peppers
2 teaspoons of finely chopped fresh rosemary
1/4 cup freshly grated parmesan
1 tablespoon of butter

Prepare the polenta as directed.  Just before it is done, add the peppers, rosemary and parmesan.  Add 1 tablespoon of butter.  Pour into an oiled 8x8 cake pan.  Cool.  Cut into squares and fry them in a skillet with just enough olive oil so they don't stick.  Brown on both sides. Sprinkle with a little parmesan. Great with steak, or pork chops or fish, in place of potatoes.

A good menu would be, meat, the polenta, and sauteed spinach.  Try it tonight!

Thanks for stopping in today
Ciao
Grayce

Tuesday, October 5, 2010

SCALLOPED POTATOES WITH BROCCOLI

Another cool day, but the sun is out and now at almost ten o'clock you can already feel that it is going to be warming up very soon.  High 80's for the weekend.  Perfect!  But while it is still cool today, here is a quick recipe for dinner tonight.  Serve with grilled Pork Chops and a salad.  Home cooking at its best!  This is one of put together casseroles that I used to make for my kids.  Good way to get picky eaters to get some healthy Broccoli!

SCALLOPED POTATOES WITH BROCCOLI

Serves 4 or 5

4 Russet Potatoes sliced thin
1 pkg of Broccoli flowerets
1 3/4 cups whole milk
2 1/2 tablespoons flour
1/2 large Onion chopped fine
2 cups shredded Cheddar Cheese
Salt and Pepper

Slice the potatoes thinly. Cover with water.  On a large platter or pie dish, put the broccoli and 1/4 cup water, microwave for just about 2 minutes.  Drain and set aside.  Butter a casserole generously.  In a skillet, put 2 tablespoons of butter.  Add the onions and saute until tender.  Slowly add the flour, then the milk. Cook for about two minutes. Drain the potatoes and pat dry.  Put a layer of potatoes, then broccoli, then cheese into the casserole. Salt and pepper each layer.  Add another layer of potatoes, broccoli and cheese.  Top with the last layer of potatoes.  Pour the liquid over all.  Add one more layer of cheese on top of that.  Bake in a 350 degree oven for 50 to 60 minutes until the potatoes are tender.  Great today or any day!

Thanks for stopping in today
Ciao
Grayce

Monday, October 4, 2010

APPLE-PEAR PIE

This weather just begs for Apple Pie.  Warm, sweet smell of cinnamon and sugar.  Big scoop of Vanilla Ice Cream barely melting on top of slightly tart Apples and sweet Pears, little rounds of sweet Cranberries, and flaky crust.  Good heavens could anyone resist?  The answer is no, so why not treat your family and bake one tonight?

APPLE-PEAR PIE

Crust for two crust pie 9" (make your own or buy the one at the grocery store) almost as good as home made
5 tart apples like Granny Smith
3 or 4 Pears, Bosc or other firm variety
2/3 cup dried Cranberries
Juice of one Lemon
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1  1/2 cups of sugar
1/4 cup of flour
4 tablespoons butter

Preheat your oven to 450 degrees

Peel and slice the fruit.  Soak the cranberries in warm water for about 5 minutes.  Drain and add to the apples and pears.  Sprinkle the lemon juice over all.  Mix the cinnamon, nutmeg, sugar and flour in a bowl.  Mix into the apples, pears and cranberries.  Set aside.  Line a 9" pie plate with one crust.  Pour in the apple mixture and arrange so that all the spaces are filled.  Dot with the butter.  Top with the second crust.  Crimp the edges.  Make a few slits in the top.  Brush the top with a little milk and sprinkle with sugar.  Put some foil wrap around the edges of the crust to keep from burning.  You can remove them about 5 minutes before the pie is done.  Put on a cookie sheet or a piece of foil wrap so in case the juices run over, they won't be on your oven.  Bake for 50 to 55 minutes or until the fruit is just tender.
Serve warm with a scoop of Vanilla Ice Cream.  Life is Good!

Thanks for stopping in today
Ciao
Grayce

Friday, October 1, 2010

STUFFED CHICKEN BREASTS

I am having a very difficult time finding the right place to publish my book.  Most companies want too high a dollar amount to print it the way I would like and which would put it out of reach for the consumer.  But I am diligent and I will come up with some way to get it printed.  So hang in there my faithful followers.  I Will get this book together soon.

Today, a delicious recipe for Stuffed Chicken Breast, that is quick and easy and oh so tasty!  My Mom used to make this dish for us a lot.  She served it with either rice or fettuccine.

STUFFED CHICKEN BREAST

4 whole skinless, boneless chicken breasts
4 thin slices of prosciutto
4 slices of fontina cheese (she used Fontinella but it is hard to find)
8 sage leaves
2 to 3 eggs beaten
Flour
Olive oil and butter
1 1/2 cups white wine
3/4 cup whipping cream
Salt and pepper

Lay the breast open and flat.  Put one slice of prosciutto, one slice of fontina and two sage leaves on each.  Roll them and secure with 2 toothpicks or tie with butchers string at both ends. Salt and pepper on both sides.  Dip each breast into the beaten egg and then into the flour.  Put about 2 to 3 tablespoons of olive oil and 3 tablespoons of butter into the skillet.  When the butter begins to foam, add the breasts and cook over medium heat until nicely browned.  Add half of the wine.  When it begins to reduce add the other half of the wine, cover the skillet and cook over low heat for about 20 minutes until the chicken is tender.  Turn once or twice while cooking.  Don't let the chicken dry out.  Add a little wine if you see that it is getting too dry.  Remove the chicken from the skillet and arrange on a platter of cooked rice or fettuccine or just by itself.  Add the cream to the skillet and deglaze the pan stirring until all the tasty bits are dissolved.  Pour over the chicken.  Delicious!  (in any language!)

Thanks for stopping in today
Ciao
Grayce

Wednesday, September 29, 2010

MARINATED FLANK STEAK

Well it is cooling off today.  They say mid 90's.  I remember when that was considered Hot!  Still time to get out and cook on the grill.  Keep hydrated and keep cool.

MARINATED FLANK STEAK

2 - 2 1/2 lb Flank Steak
Olive Oil
Rosemary
Arugula
Diced tomatoes (4 Roma Tomatoes)
Shaved Parmesan
Balsamic Vinegar
1 tablespoon sugar
Juice of one lemon and olive oil
Salt and pepper

In a plastic bag put 1/2 cup olive oil and some fresh chopped rosemary.  Marinate the flank steak for at least 1/2 hour.  When the grill is hot put the steak on and cook to the desired doneness.  Rare, medium, what ever your family likes.  Medium is best.  While the steak cooks, put 1 cup balsamic vinegar in a small sauce pan with 1 tablespoon of sugar.  Cook until reduced by half.  When the steak is done, remove from the grill and let rest for 8 to 10 minutes.  Slice the steak on the diagonal. Toss the arugula with the juice of one lemon and some olive oil, salt and pepper.  Put a handful of arugula on each plate.  Top with 3 or 4 slices of steak, top with the diced tomatoes, shaved parmesan and drizzle with the balsamic reduction.  Mangia!

Thanks for stopping in today, stay cool
Ciao
Grayce

Tuesday, September 28, 2010

FARFALLE WITH SUMMER VEGETABLES

Ok, if you all have not melted away into nothingness, I have an easy dinner recipe for you today.  Pasta dishes are easy and healthy for you.  Especially when paired with some fresh vegetables.  Try to keep cool today and be sure your pets have plenty of water to drink.  It is also important that you and your children drink a lot of water on these hot days.

FARFALLE WITH SUMMER VEGETABLES

1 lb box of Farfalle pasta (Farfalle means Butterfly)
1 bunch of Asparagus cut into 1 1/2" pieces on a diagonal (that will match the size of the pasta)
1 small container of tiny Tomatoes
1 large Portobello Mushroom cut into 1" pieces
1 cup of Pecorino Romano cheese grated
3 cloves of garlic sliced thin
Olive Oil
Salt and Pepper
Some chopped Italian Parsley

Put the water on to boil.  Salt the water.  In a skillet put about 6 tablespoons of olive oil.  Add the sliced mushrooms and saute until soft.  Add the asparagus and garlic and saute just until the asparagus begins to get tender but still has a crunch.  Remove from the stove and put into a large serving bowl.  Cook the pasta just until al dente.  Drain, and put into the bowl with the vegetables.  Add the tomatoes, cheese and about 1/4 cup of the pasta water.  Salt and pepper to taste.  Toss until the pasta and vegetables are coated with the melting cheese.  Drizzle with a little olive oil and toss once more.  Sprinkle with a little chopped Italian parsley.

Thanks for stopping in today
Ciao
Grayce

Monday, September 27, 2010

HOT, HOT HOT!

Troppo caido cucinare

Demasiado quente para cozinhar

Trop chaud pour faire cuire

Demasiado caliente cocinar

Too Hot To Cook!

Yes in any language today is too hot to cook.  So today's recipe"

Turn up the air, order a pizza, cold beer and soft drinks and watch Monday Night Football!

See you tomorrow!

Thanks for stopping in today
Ciao
Grayce

Friday, September 24, 2010

TROPICAL SHRIMP

Good Grief!  OMG!  Wow!  Here I am working on the cookbook and trying to develop some new recipes for you for the cool weather and wham, bam!  100 degree weather again.  Now I must do a 360 degree turn about and give you something cool and refreshing for this hot, hot weekend.  You can make this for just one, or on a large platter for your family.

TROPICAL SHRIMP

Serves 4

16 JUMBO SHRIMP
Paprika
1 Papaya
2 Mangoes
1 Pineapple
2 Avocados
1/2 thinly sliced sliced red pepper
Bibb Lettuce
Lemon Juice (2 Lemons)
Lime juice (2 Limes)
Honey
Olive oil

Prepare your fruit.  Cut the papaya, mangoes and pineapple into bite sized pieces.  Slice the avocado and sprinkle with a little lemon juice and set aside.  Toss all the fruit together with the red pepper and set aside.  Brush the shrimp with olive oil and paprika and grill for just a couple of minutes on each side until pink and done.  On a platter arrange the leaves of the bibb lettuce.  Mix the lemon and lime juice with a heaping tsp of honey.  Pour over the fruit.  Put the fruit evenly on top of the lettuce.  Put the slices of avocado around the fruit. Arrange the shrimp on top of the fruit.  Serve with slices of grilled Ciabatta.  And.....a glass of chilled White Wine.  This dish will keep you cool and satisfied this hot weekend.

Thanks for stopping in today
Ciao
Grayce

Wednesday, September 22, 2010

GRILLED HALIBUT

I must warn you that there may not be a new recipe everyday as I am spending most of my time on the cookbook.  So don't forget about the blog, just go back to September '09 and refresh some of the past recipes.  Thanks for being a follower!

GRILLED HALIBUT

4 Halibut filets
Juice of 1 Lemon
Juice of one Lime
Olive Oil
Salt and pepper

1 bag of Field Greens
Thin Red pepper slices
English Cucumber
Olive oil
Lemon Juice

Mix the olive oil, juice of lemon, juice of lime in a plastic bag.  Put the filets in the bag for just 3 to 4 minutes.  Remove the filets and salt and pepper on each side.  Brush with more olive oil.  If you are grilling directly on the grill make sure the grill is hot and the grate is well oiled.  It is better to use a fish basket.  Halibut will take about 5 minutes on each side.  Maybe a little more depending on the thickness of the filets.  Make a salad of the greens, pepper slices and cucumber.  Dress with the juice of one lemon and olive oil.  Salt and pepper.  Slice another lemon into rings to top the fish.  Put a handful of salad on the plate and top with the Halibut and a lemon slice.

Thanks for stopping in today
Ciao
Grayce

Tuesday, September 21, 2010

GRILLED FLANK STEAK WITH VEGGIES

A nice cool day so far today.  It will probably warm up by afternoon, but Fall is definitely here for today.  Still nice enough to do some grilling outside, so today I have a great recipe for Flank Steak on the grill.

GRILLED FLANK STEAK WITH VEGGIES
Serves 4

1 Flank Steak at least 1 lb or so
Red wine (1 cup)
Olive Oil
1 large Red Onion  Cut into thick slices
1 Zucchini cut into rounds about 1" thick.
Salt and Pepper

In a plastic bag put the Wine and the Steak and marinate for at least 1/2 hour.  Put the grill heat to high.  Remove the steak from the marinade.  Season with salt and pepper.  Drizzle with some olive oil.  Put on the grill and grill for 8 to 10 minutes turning only one time.  Salt and pepper the veggies and drizzle them with olive oil.  Put on the grill and cook for about 4 minutes on each side.  When the meat is done remove from the grill and let stand for at least 8 minutes.  Slice the meat thin across the grain.  Serve the grilled veggies on top of the sliced steak.  Drizzle a little olive oil over the top.  Delicious!

Thanks for stopping in today
Ciao
Grayce

Monday, September 20, 2010

MATCHSTICK VEGGIES

Antipasto Salad
Another awesome party.  Perfect weather, and almost all of the family were there.  The Birthday people get to pick what is for dinner.  So Christina and Al picked Meatball Sandwiches.  Not a bad choice I must say. So it was Antipasto, Fruit, Pasta Salad, Tomato Cucumber Salad, Fruit Platter, Lemon Cake (for Al), and Pineapple Upside Down Cake (for CJ).  And Ice Cream of course!  All in all it was a great day.

On to today's recipe.  This is great anytime of year and a good way to get a lot of veggies into your family.

MATCHSTICK VEGGIES

3 or 4 large Carrots
2 Skinny Zucchinis
1 Red Pepper
1 Green Pepper
10 Green Beans
1 Yellow Squash
1/2 Red Onion cut sliver thin

Cut all the veggies into matchsticks.  Have a pot of boiling water on the stove.  Have a bowl of water filled with ice cubes ready.  Use a strainer to blanch the veggies.   Blanch the carrots, and green beans for 1 minute, remove quickly and put into ice water.  Remove and drain.  Next do the Zucchini, squash for 1 1/2 minutes, then the Peppers for about 1 1/2 minutes.

Make a dressing of 2 tablespoons of olive oil, 1 tsp honey,  3 tablespoons rice wine vinegar.  Pour over cooled veggies, toss and serve.  Delicious!

Thanks for stopping in today
Ciao
Grayce

Thursday, September 16, 2010

CUCUMBER AND TOMATO SALAD

Well one more day to the weekend.  And two more weeks of September.  It will be 2011 in a blink of the eye.  Where does the time go?  Please make a note that there may not be a recipe everyday, I am having to spend a lot of time putting together my cookbook.  I really want to have it ready before Christmas.  It will be a real project.  Today I have a really refreshing salad to go with just about anything you may make for dinner.  Or even with a sandwich for lunch.  Try it soon, I know you will love it!

CUCUMBER AND TOMATO SALAD

1 pint Sour Cream
1 English cucumber
1 pint Cherry Tomatoes
1/2 Vidalia Onion sliced very thin

Slice the cucumber into about 1/4" slices.  Mix the cucumber, tomatoes and the thinly sliced onion with the sour cream.  Add salt and pepper to taste.  Simple, but delicious.  Really refreshing on a hot day!

Thanks for stopping in today
Ciao
Grayce

Wednesday, September 15, 2010

CHICKEN AND ARTICHOKE CASSEROLE

Good grief it was hot yesterday!  I can't believe I am about to say this, but I am ready for it to cool down to the low 80's or high 70's.  I know we will all be moaning soon about how cold it is, only 70 degrees today etc etc but it just seems like it is time for a change in the weather.  Even though it is going to be hot again today I have a recipe for the oven.  The thing is you can make it ahead of time, just put it into the oven for about 35 to 40 minutes and dinner is ready.  So it is still quick and easy.  I made this dish a lot even in the summertime.  We would go to the Beach all day and when we got home I just popped it into the oven and by the time showers were done so was dinner!

CHICKEN AND ARTICHOKE CASSEROLE

Spray a 13x9x2 casserole dish

1 Chicken from the deli at your market (to make 4 cups torn chicken )
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth
1 large can of artichoke hearts drained and cut into 1/4's
2 tablespoons Sherry
1 1/2 cups shredded cheddar cheese (reserve 1/4 cup for topping)
1 1/2 cups shredded jack cheese (reserve 1/4 cup for topping)
Penne, enough to make 3 cups when cooked (al dente)

Mix all ingredients in a bowl and pour into the casserole dish.  Top with remaining cheese and bake at 350 degrees for about 35 to 40 minutes or until hot and bubbly.  Serve with a green salad.

Thanks for stopping in today
Ciao
Grayce

Tuesday, September 14, 2010

FILET OF SOLE WITH ARUGULA SALAD

Hot weather is back but you can still tell that Fall is here because the mornings and the evenings have that cool Fall air.  This is perfect California weather. I have given you other Filet of Sole recipes, but this is one with a different coating.  Made it the other day so I could get a photo for my book.  I could eat this everyday.  It is so light and so delicious.

FILET OF SOLE WITH ARUGULA SALAD
Serves 2

4 filets
2 eggs beaten
Italian seasoned bread crumbs
Butter and olive oil
1 bag of baby Arugula
Juice and zest of 1 lemon
Olive oil about 3 tablespoons or so
Honey 1 teaspoon

Make a dressing of the olive oil, lemon juice and honey.  Salt and pepper the filets.  In a large skillet, put a tablespoon of butter and about 4 or tablespoons of olive oil.  Dip the filets into the beaten eggs and then into the bread crumbs.  Saute just for a couple of minutes on both sides until nicely browned and cooked through.  Toss the Arugula with the dressing, divide in half and put onto two plates.  Place the filets on top. Top the fish with the lemon zest. The hot fish will wilt the salad a little.  White Wine is perfect with this dish.

Thanks for stopping in today
Ciao
Grayce

Monday, September 13, 2010

DELI CORNED BEEF SANDWICH

Well made some food and got pictures for the cookbook yesterday, courtesy of George.  Thank you!  Not much time today, Dentist appointment this am so I am just giving you one of our favorite sandwiches.

DELI CORNED BEEF SANDWICH

Cole Slaw (pkg of slaw mix, mayo, rice wine vinegar, salt and pepper)
Corned Beef sliced thin
Swiss Cheese
Grey Poupon Mustard or your favorite
Jewish Corn Rye Bread

 Pile high, add a pickle and enjoy!

Thanks for stopping in today
Ciao
Grayce

Friday, September 10, 2010

GRILLED SALMON

Warmer today and for the weekend!  On a less happier note, please remember the people in San Bruno in your prayers today.  What a horrible, freak accident!  A fireball that hit, like the end of the world.  People barely were able to flee their homes and many, many lost their homes.  Some lost their lives.

Today I have a simple, easy recipe for grilled Salmon.  Even your kids will like this with the sweet, sour glaze.

GRILLED SALMON
Serves 4

1 cup Heinz Chili sauce (in the Ketchup isle CHILI SAUCE only Heinz makes this)
1/4 tsp hot pepper flakes
1 small can crushed Pineapple
1 tsp Soy Sauce
2 tablespoons Brown Sugar

4 thick pieces of Fresh Salmon

Combine the 5 ingredients in a saucepan and cook over low heat for about 20 minutes. (Reserve about 4 tablespoons of the sauce to put over the salmon when it done)  In the meantime, brush the salmon on
both sides with olive oil.  Sprinkle both sides with salt and pepper.  Brush your grill with some olive oil or even better, put a piece of Reynolds non-stick foil wrap on the grill and put the salmon on that (that is the way I do it.)  When the salmon has cooked for a couple of minutes, brush it liberally with the sauce on both sides and continue cooking.  When the salmon is cooked, put it on the four individual plates and spoon the reserved sauce over each piece.  Serve with a field greens salad made with an olive oil, lemon juice, salt and pepper dressing.

Thanks for stopping in today
Ciao
Grayce

Thursday, September 9, 2010

RACCORDO DELLA SUOLA FIORENTINO

Yea! Yea! First Football game tonight.  I can hardly wait.  You all know by now that I am a huge Football fan, and this is the best time of the year, because I have Football and Baseball for a few weeks.  Not to mention that my Yankees are in first place.  So it's definitely Happy Time for me.

Today I have a wonderful Filet of Sole recipe for you.  I love Sole because it is never fishy and no matter how you prepare it, it is always wonderful.  This recipe is also a good way to get your kids to eat some spinach too.  My kids used to love this dish when they little.  Try it soon.

RACCORDO DELLA SUOLA FIORENTINO
FILET OF SOLE FLORENTINE

Mornay Sauce
4 tablespoons of butter
1/3 cup of flour
3 cups of milk
2 tablespoons grated Parmesan
3 tablespoons grated Gruyere
2 to 3 tablespoons heavy cream

Melt the butter and add the flour stirring constantly.  Heat the milk to lukewarm and stir into the mixture slowly stirring all the while.  Slowly add the cheese and stir.  Add 2 to 3 tablespoons of the cream.  Stir over med heat stirring constantly until it almost boils, but does not boil.  Turn off and set aside.

Sole
6 pieces of Filet of Sole
1/ 1/2 cups chopped mushrooms
1/2 of a sweet onion chopped fine
About 1/4 cup of butter
2 bunches of fresh. washed spinach
Parmesan cheese

Cook the mushrooms and onions in the butter until they are soft but not mushy.  Spread onto the Filets and gently roll them up.  In a skillet, put about 2 tablespoons of olive oil, quickly saute the spinach, just for a minute or two.  Arrange in a baking dish and place the filet rolls on top.  Add 1/2 tsp of nutmeg to the Mornay Sauce and pour over the Fish and Spinach.  Sprinkle with some Parmesan cheese.
Bake at 350 degrees for about 20 to 25 mintues.

This may sound complicated, but it really is simple.  It is also delicate and delicious!  Glass of White Wine is perfect with this dish!

Thanks for stopping in today
Ciao
Grayce

Wednesday, September 8, 2010

PENNE WITH GRILLED SHRIMP AND VEGETABLES

Well we got a bit of rain last night, but it is still warm outside.  I don't think we got much here since it is just damp outside.  But like I said yesterday, it is the beginning of Fall.  Also like I pointed out, by the weekend it will be in the high 80's again, so there is still plenty of time "grillin' and chillin'."  Here is a recipe that you can make for the weekend.  A one bowl meal that your whold family will love.  Try it this weekend.

PENNE WITH GRILLED SHRIMP AND VEGETABLES

About 23 to 30 shrimp raw  (just buy a bag of frozen ones that are cleaned and deveined)
4 Roma Tomatoes seeded and chopped
3 skinny Zucchini (about 4 to 5" long) cut into 1" circles
2 yellow Squash cut into 1" circles
6 or 7 baby Portobello mushrooms cut in half
1 lb of Penne

For the dressing

1/2 cup Olive oil
1/4 cup white wine Vinegar
1/2 Red Onion chopped fine
1/2 bunch chopped Basil
about 3 tablespoons chopped Italian parsley
Salt and pepper to taste
Combine this and whisk until blended, add the chopped Tomatoes and set aside.

 Put a large pot of water on to boil.  In a large plastic bag, put the Zucchini and the Squash, and the Mushrooms.  Add about 3 to 4 tablespoons of olive oil, some salt and pepper.  Have your grill hot and ready.  Put the veggies on the grill to roast.  In another bag, put some olive oil and salt and pepper and the shrimp.  Put the shrimp on the grill, and grill on each side just until they turn pink.  When the water is boiling, put in a handful of salt and the Penne.  Cook just until al dente.  While the Penne cooks remove the shrimp and veggies from the grill and set them aside.  You want the veggies done but not mushy. When the pasta is done, drain and put into a large serving bowl, add the veggies and the shrimp.  Toss gently.  Add the dressing and toss together.  A glass of White Wine is a great compliment to this dish.

Sit back and enjoy.  You can eat this warm or at room temperature.  Either way it is a satisfying meal all in one bowl.

Thanks for stopping in today
Ciao
Grayce

Tuesday, September 7, 2010

CHICKEN BREAST WITH ARUGULA SALAD

Talk about a cool down.  Wow!  The temperature has dropped at least 25 degrees.  Why is it the minute that school starts it feels like Fall?  How does that just happen?  If you did not have a calendar, and had no idea what the date was, you would know it was September and school was starting just by going outside.  I guess if you live in Hawaii that does not happen but it sure happens here.

Today I have a recipe for a great dinner served all on one plate.  Chicken or turkey breast, breaded and served atop a great salad.  Quick and easy.  And even kids will love this.

CHICKEN BREAST WITH ARUGULA SALAD

4 chicken cutlets or turkey cutlets
2 eggs
Bread Crumbs
Flour
Salt and pepper
1 bag of Arugula
1 ear of Corn cut off the cob (raw)
1 Mango cut into pieces
1 Red Pepper cut into pieces
1/4 cup orange juice
1/4 cup lime jice
juice of 1 lemon
2 tablespoons honey
1/2 cup of olive oil
Salt and pepper

If you don't find chicken cutlets make your own by pounding skinless chicken breasts.  In a large skillet, put about 1/2 cup olive oil.  In one pie plate beat the eggs with 1 tablespoon of milk, in another put some flour, in another put Italian Bread Crumbs. Salt and pepper the cutlets on both sides.  Dip the chicken into the flour, then the eggs, then the bread crumbs.  Set aside while the oil gets hot.  Turn the heat to medium and fry the cutlets until golden brown on both sides.  When done set on a rack.  Mix the arugula with the chopped mango and red pepper and corn kernels.  Whisk the ingredients for the dressing.  Pour over the salad and toss.  Salt and pepper to taste.  Divide and put onto 4 plates.  Put the chicken breast on top.  Serve.  There you have it.  A great, healthy dinner in less than 1/2 an hour.

Thanks for stopping in today
Ciao
Grayce

Friday, September 3, 2010

FETTUCCINE CON I FUNGHI ED IL GAMBERETTO

Ah, the last long weekend of the summer.  And it is going to be a scorcher!  In the 100's.  Get out to the beach or a pool somewhere.  Keep yourselves and your pets hydrated.  September is always pretty hot.  Today's recipe is simple, yet elegant.

FETTUCCINI CON I FUNGHI ED IL GAMBERETTO
Fettuccini with Mushrooms and Shrimp

Serves 4

2 Shallots chopped fine
8 to 10 Baby Portobellos sliced
16 jumbo shrimp
1 lb of Fettuccini
2 Lemons
1/4 olive olive oil
4 tablespoons of butter
1/4 cup pasta liquid
Salt and pepper

Put the water on to boil for the fettuccine. When it starts to boil add 1 tablespoon of salt.  In a skillet, put about 6 tablespoons of olive oil, when hot add the chopped shallots and saute. Add the butter.  Add the mushrooms and saute.  When done, remove from the pan and set aside.  Put a little olive oil in the skillet and saute the shrimp for a few minutes on each side until pink and cooked through.  Don't over cook.  Cook the pasta  just until al dente.  Add the mushrooms to the shrimp and just warm through.  Drain the pasta, put into a large bowl.  Toss with the juice of two lemons, 1/4 cup of olive oil, about 1/4 cup pasta water.  Add the mushrooms and shrimp and toss.  Add salt and pepper to taste.  Toss and sprinkle with chopped Italian parsley and some lemon zest.

Have a great weekend, thanks for stopping in today
Ciao
Grayce

Thursday, September 2, 2010

POUND CAKE PARFAIT

Have you ever had unexpected guests?  Or just wanted something sweet?  Too tired to bake.  Etc Etc?  Here then is a quick and easy dessert that will satisfy all those things.  You can even make this your Labor Day weekend dessert.  Quick and easy, but delicious!

POUND CAKE PARFAIT

Serves 4

4 - 1" slices of Sara Lee Pound Cake
2 - 1/2 pints of Red Raspberries
2 - 1/2 pints of Blueberries
1 pint of heavy Whipping Cream
1 tablespoon sugar
Melted butter
Cinnamon, sugar mixture

Place the 4 slices of cake on a cookie sheet lined with Parchment.  Brush with some melted butter and sprinkle with the cinnamon sugar mixture.  Bake at 400 degrees for about 6 to 8 minutes.  Meanwhile whip the cream with 1 tablespoon of sugar.  When the cake is done, remove from the oven and let cool.  Cut each piece into 12 small squares.  In a bowl or a tall glass, put 6 squares of of cake 1/4 of the blueberries and a large dollop of whipped cream.  Add the next 6 squares of cake and 1/4 of the red raspberries.  Top with another large dollop of whipped cream.  Top with a sprig of fresh mint.  Do the same with the remaining three servings.  A simple but wonderful dessert with hardly any effort!

Thanks for stopping in today
Ciao
Grayce

Wednesday, September 1, 2010

SCALLOPINI DI VITELLO CARCIOFI IN SALSA DEL LIMONE

Hi everyone.  Today I have one of my favorite recipes for you.  It is amazing how some of the most wonderful dishes are really so simple to make.  Italians, especially in Northern Italy use a lot of lemons in their cooking.  I personally love the freshness that they impart into the food.  So I use them and the zest in a lot of my cooking.  Unlike regular scallopini, this recipe uses White Wine instead of Marsala.  It is great with the veal and the artichokes.

SCALLOPINI DI VITELLO CARCIOFI IN SALSA DEL LIMONE
Veal Scallopini and Artichokes in Lemon Sauce

Serves 3

6 1/8" slices of Veal
2 Eggs
Flour
Salt and pepper
White Wine 1 1/2 cups of a good dry wine
1 can of Artichoke Hearts packed in water
6 tablespoons of sweet cream butter
Olive Oil
Juice of one Lemon and the zest

In a skillet, melt 4 tablespoons of the butter and about 4 of olive oil. Salt and pepper the veal.   Dip the veal into the beaten eggs and then lightly into the flour.  Set on some waxed paper or parchment paper.  Let set while the butter and olive oil get hot.  Saute quickly on both sides, remove to a cookie sheet with a rack and put into a warm oven.  Add 1 and 1/2 cups of white wine to the skillet.  Add 2 tablespoons of butter, the juice of one lemon to the skillet.  Bring quickly to a boil. Cook until slightly reduced stirring constantly.  Lower heat immediately and add the artichokes that have been cut in half.  Stir gently just until warmed.  Remove cutlets from the oven and arrange on a platter, or individual dishes.  Spoon the artichokes and the sauce over all.  Sprinkle some of the lemon zest on each plate over the cutlets and artichokes.  This is great with some fettucine dressed with a little olive oil and lemon juice.

Thanks for stopping in today
Ciao
Grayce

Tuesday, August 31, 2010

GRAYCE'S DECADENT FRENCH TOAST

I am always trying to think of ways to jazz up recipes.  I especially like to make new things for when the kids are here.  So last week instead of just plain french toast, I whipped up this little delight, and let me tell you it was a big hit with the family.  It seems to be really easy to get creative when you are cooking for someone else.  That is why I love it when family are here.  All kinds of new recipes form in my mind.  Anyway, this is going to be a Holiday weekend coming up, so if you are not on the road, give this recipe a try for your family.  I know they will love it as much as we all did.

DECADENT FRENCH TOAST

Serves 2  (just double for four)

4 slices of thick cut bread
2 Bananas cut in half and sliced again in half lengthwise
Nutella
Chopped Pecans
3 eggs
Zest of one orange
About 2 to 3 tablespoons of Cream (or milk) to add to the beaten eggs
Panko Crumbs
Butter
4 or 5 large Strawberries

Nutella is a wonderful Hazelnut spread made with cream and all natural, good things.  If you have never tried it, now is the time.
Spread a generous layer of Nutella on each slice of the bread all the way to the edges.  Lay the sliced bananas almost just to the edge of the bread.  Sprinkle the other half of the bread with the chopped pecans, gently pressing them into the Nutella. Place on top of the half with the bananas.  Press the edges together gently.  Whip the eggs with the cream and the orange zest in a pie plate.  Put the Pankp crumbs into another pie plate.  Dip the sandwiches into the egg mixture on both sides as you would for french toast, then into the Panko crumbs.  Melt 1 stick of butter in a skillet.  Fry the sanwiches until golden brown and crispy on both sides.  Make sure the butter is hot but not browned.

Remove from the skillet and dust with powdered sugar.  Serve with slices of Strawberries.  You won't need syrup for this one.  Yummy!

Thanks for stopping in today
Ciao
Grayce

Monday, August 30, 2010

PENNE CON LA SALSICCIA ED I PEPERONI

While I was thinking of a recipe yesterday, my Grandmother popped into my head.  And being Sunday I started to think of some of the Sunday dinners she used to make.  Of course, it was always a pasta dish, with whatever else.  One of my favorites was spaghetti with sausage and peppers.  It always made me think of a sausage sandwich, only with pasta.  She made it with whatever kind of pasta she had, I always make it with Penne.  With some great hot Italian bread it is the perfect dish for fall weather and Football watching.  Hence, the recipe for today.  Enjoy!

PENNE CON LA SALSICCIA ED I PEPERONI
Penne with Sausage and Peppers

1 lb Penne
5 or 6 Italian Sausages
1 Onion
2 cloves of Garlic
1 Green Pepper cut into pieces About the size of a quarter
1/2 bunch fresh Basil
1/2 teaspoon crushed Red Pepper Flakes
1 32 oz can of Crushed Tomatoes
Olive oil
Salt and Pepper

In a large deep skillet (like a chicken fryer), put about 1/2 cup olive oil.  Chop the onion and when the oil is hot, saute with the chopped garlic until softened.  Add the sausage, cook for about five minutes.  Remove the sausage and cut into 1/2" rounds.  Put back into the skillet and cook until nicely browned and the garlic and onions are well done.  Pour in the tomatoes, green peppers, basil, red pepper flakes and salt and pepper to taste.  Bring to a boil then turn the heat to low and simmer for about 45 minutes.  In the meantime, put the water on to boil for the penne.  Cook the penne just until al dente.  It should be done about the same time as the sauce.  Drain the penne and pour into the sauce.  Stir until all are well coated.  Pour into a large serving bowl.  Serve with the hot bread.  A glass of wine is also good!
Mangia!

Thanks for stopping in today
Ciao
Grayce

Friday, August 27, 2010

SANDWICH DI POLLO SPLENDIDO DI LINDA

Ok folks, getting a lot of feedback on the sandwiches.  This one is for my beautiful, talented, daughter Linda.  I know she is going to love this sandwich.  She is not big on Mayo and can't stand mustard.  So I have created the perfect sandwich for her.

SANDWICH DI POLLO SPLENDIDO DI LINDA
Linda's Luscious Chicken Sandwich

1 Ciabatta Roll, cut in half and lightly grilled
1/2 red onion sliced and sauteed in about 1/2 tablespoon of olive oil
Balsamic vinegar
Roasted red pepper slices
1 grilled chicken breast Salt and pepper each side
Provolone cheese
Arugula

Saute the onion, when soft add about 1 tablespoon of Balsamic vinegar and cook until absorbed.  On a stovetop grill, grill the chicken (brush both sides with olive oil first).  When done let rest for 5 minutes.  Slice on the diagonal into 1/8" slices.  Start on bottom half of bread.  Put the onions, then the chicken breast slices,  then the red pepper slices (the roasted red peppers in the jar), then the cheese, then the arugula.  Drizzle with a little olive oil and balsamic vinegar.  Mangia!  Mama Mia what a sandwich.
Enjoy this sweetie!

Thanks for stopping in today
Ciao
Grayce

Thursday, August 26, 2010

La DELIZIA MEDITERRANEA di ANNE

Well it is turning into a happening.  Everyone wants their own sandwich.  This one is for a friend who went to school with my daughter Linda.  Her name is Anne Coleman. They have been friends forever and Anne recently moved to Washington State to be closer to family.  Obviously a big fan of my blog, she wrote "hey where is my sandwich?"  So Anne, here is your sandwich.  I hope you like it as much as I did when I made it for a test.

LA DELIZIA MEDITERRANEA DI ANNE
Anne's Mediterranean Delight

Makes 1 sandwich

1 Ciabatta Roll
6 thin deli slices of turkey
2 slices of swiss cheese
4 slices of English cucumber
3 slices of tomato
shredded carrots
Sprouts
Hummus
Oil and vinegar
Salt and pepper

Cut the roll in half.  Spread the hummus on both sides.  Starting on the bottom half, put the turkey the cheese, cucumber, tomato, shredded carrots and sprouts.  Sprinkle with olive oil and vinegar.  Salt and pepper.  Top with the other half.  Molte Bene!  I made it yesterday.  Truly awesome!

Dear Anne we all miss you, hope you like your sandwich.

Thanks for stopping in today
Ciao
Grayce

Wednesday, August 25, 2010

THE EDGE SANDWICH SUPREMO DEL GAMBERETTO

Today, Ed's sandwich.  Thank goodness I don't have 12 sons!  This one is for son number 2.  Not a big meat eater, but occasionally.  So I have made this seafood sandwich for him.  Meat eater or seafood fan, everyone loves this Shrimp sandwich.  Make it on these hot summer days for your family.

THE EDGE SANDWICH SUPREMO DEL GAMBERETTO
The Edge Supreme Shrimp Sandwich

Makes 2

2 Rolls (you will want rolls that are crispy but not hard)
12 jumbo shrimp
Paprika and olive oil
2 cups shredded cabbage mix, red and green (just buy the package already shredded)
3 tablespoons vinegar
1 1/2 tablespoons olive oil
Mayo
salt and pepper

Mix the cabbage with the vinegar, olive oil salt and pepper.  Thread the shrimp on a skewer and brush both sides with a mixture of olive oil and paprika.  Grill.  Split the buns and put on the grill just to toast a little.  Spread some mayo on both sides.  Put 6 shrimp on each bun and top with the slaw.  Mangia!

Thanks for stopping in today
Ciao
Grayce

P. S.  Oh, oh, now I am getting requests from all over wanting to know when I am going to name a sandwich for them.  I am going to have a whole section of my cookbook with sandwiches in it!

Tuesday, August 24, 2010

GRANDE SANDWICH MERAVIGLIOSO DELLA PALPETTA DI AL

Ok, next!  Al's sandwich.  This has to be one of the favorite sandwiches for everyone in the family.  I don't know anyone who does not like this one.  It happens to be one of Al's favorites.  Think I will make this one tomorrow night.  Make good meatballs with ground beef, eggs, breadcrumbs, garlic, parsley, salt and pepper.  Put on a cookie sheet in the oven at 350 degrees for about 25 minutes, then into the sauce for another 15 minutes.

Grande sandwich meraviglioso della palpetta di Al
Al's big, wonderful meatball sandwich

1  baguette cut in 4 pieces
16 meatballs with sauce
4 red and green peppers
Mozarella cheese

Slice the peppers and saute them in a little olive oil until soft.  Put 4 meatballs with some sauce on each sandwich, top with some of the peppers and a slice of mozzarella (you could use shredded).  Put under the broiler or in the oven for a few minutes until the cheese melts.  Mangia!

A real crowd pleaser.  Great for Sunday Football.

Thanks for stopping in today
Ciao
Grayce

Monday, August 23, 2010

GRANDE SANDWICH DELLA SALSICCIA DI GEORGE

Well can I just tell you that the sandwich wars have begun in my family.  Naming a gastronomical delight for my son-in-law Jody on Friday brought the rest of the males in the family come running. " Where is my sandwich?" was the overwhelming outcry from the rest of them.  So the next few days will have to be dedicated to sandwiches in honor of the males of our family.  Today on George's behalf, I give you, Grande Sandwich della Salsiccia di George.

GRANDE SANDWICH DELLA SALSICCIA DI GEORGE
George's Great Sausage Sandwich (makes 2)

1/2 loaf of a crispy Italian loaf or 1/2 crispy French baguette
cut this into 2 pieces
2 pieces of Polish Sausage cut to fit the bread
1 cup of Sauerkraut
1 onion
2 slices of Swiss Cheese
Sliced Kosher Dill Pickles
Mustard

Slice the sausage lengthwise almost through.  Grill on your stove top grill or outdoor grill.  In a small pan saute the sliced onion until cooked to tender.  Mix in the sauerkraut and heat.  Slice the bread but not all the way through (like a hot dog bun). Spread mustard on both sides.  When the sausage is cooked put on the roll, add the onion and sauerkraut, top with cheese and pickles.  That's it.  George's favorite.  Mangia!

Thanks for stopping in today
Ciao
Grayce

P.S. Tune in tomorrow for Al's favorirte

Friday, August 20, 2010

IL SANDWICH DI JODY DEL PADRINO

OK OK don't shoot!  Here it is, The Jody Sandwich.  My Son-in-law Jody said if I don't name a sandwich after him, it's too bad for me.  Ha Ha.  Anyway, here it is Jody, Il Sandwich di Jody Del Padrino, or in English, The Jody Godfather Sandwich!

Il SANDWICH DI JODY DEL PADRINO
Makes two "Godfather" sandwiches

1 Ciabatta loaf cut in half
2 Eggs
6 slices Hot Capacola (Italian Hot Ham)
6 slices Genoa Salami
4 slices Mortadella
4 slices Provolone
4 slices Tomato
Lettuce
Mayo
Hot Mustard
Basil
1 Garlic clove minced fine

Mix 1/2 cup mayo with some chopped fresh basil, mix well, add the chopped garlic.  Add 1/4 cup mustard.  Blend well.

Fry the eggs, breaking the yolk, and cook on both sides in a little olive oil.  Sprinkle a few shakes of hot pepper on them while they cook.

Cut the Ciabatta halves into 2 pieces to make two sandwiches.  Spread the top and the bottom with the mayo mixture.  Starting with the egg, layer the meats and cheese in order.  Top with tomato and lettuce.  Top with the other piece of Ciabatta.  Mangia!  There you have it.  The GODFATHER JODY SANDWICH!

Thanks for stopping in tonight
Ciao
Grayce

Thursday, August 19, 2010

NAPA CABBAGE SALAD

Well our usual hot summer weather is finally here and as is typical in California, September will probably heat up even more.  Just in time for the kids going back to school.  Getting ready to celebrate my Daughter's Birthday along with her awesome husband's Birthday, this Saturday.  Big family gathering, so that means lots of cooking.  Then my two beautiful Grand daughters will be staying on here until Wednesday.  Good times!

Today I have a cool, cabbage salad for you.  I am pairing it with grilled potatoes and Tri tip.  Try it tonight or on the weekend for your family.  Crunchy and delicious!

NAPA CABBAGE SALAD

1/2 head of Napa Cabbage shredded
1/2 head of Purple Cabbage shredded
6 Scallions sliced thin
1/2 cup unsalted, toasted peanuts
2 tablespoons toasted Sesame seeds
Dressing
1/2 cup Fresh Lemon Juice
1/2 cup Olive Oil
1/2 tsp Red Pepper flakes
Salt and Pepper

Whisk the dressing until emulsified.  Mix the cabbage, scallions, peanuts and sesame seeds.  Add the dressing and toss.

Great with Tri tip.  Try this dinner tonight or this weekend.  Economical too!

Thanks for stopping in today
Ciao
Grayce

Tuesday, August 17, 2010

SPRING MIX SALAD WITH YOGHURT DRESSING

Good morning.  Today is a good day for a nice luncheon salad.  Going to be very hot.  Eat light!

SPRING MIX SALAD WITH YOGHURT DRESSING

1 package of spring mix salad
1/2 pint Red Raspberries
1/2 pint Blueberries
1/4 cup Walnuts halved
1/2 cup diced Apples
1/4 cup dried Cranberries
1 container of Trader Joes Greek Yoghurt
1 tablespoon Honey
1 tsp Lemon zest
4 Tablespoons of orange juice

Mix about 2/3 container of the yoghurt with the honey, orange juice and lemon zest.  Drizzle over the salad.  Light and so good for you.  (use the regular Greek yoghurt not the low fat.)  Great for this hot, summer weather.

Thanks for stopping in today
Ciao
Grayce

Monday, August 16, 2010

INSALATA TOSCANA DEL CANNELLINO E DEL TONNO

Working on the cookbook, here is a recipe that will be included.  This is a typical Tuscan recipe that my Dad used to make, especially on Friday when we could not eat meat.  I made it for dinner for myself last night.  I have to admit I teared up a bit thinking of my Dad.  He would be so happy to see my book.  It will be dedicated to my Grandmother and my Parents.

INSALATA TOSCANO DEL CANNELLINO E DEL TONNO

TUSCAN TUNA AND CANNELLINI BEAN SALAD

Serves two or one and save the rest for the next day.  Just as good as the first day!

1 Can of Progresso Cannellini beans
1 can of Tuna (Albacore)
1 cup chopped celery
10 cherry tomatoes (halved)
1 thick slice of red onion chopped
salt and pepper
Olive oil and Red Wine vinegar to taste

Drain and rinse the beans.  Toss all the ingredients together and serve with sliced Italian bread and a glass of Wine.  Red or White, your choice.

Thanks for stopping in today
Ciao
Grayce

Wednesday, July 28, 2010

GRILLED HALIBUT

Working on my Cook Book.  There may only be one or two more recipes for awhile, but don't abandon me, I will still be here.  Soon you will be able to have a wonderful book of all my favorite recipes.  Thank you all for being so loyal.

GRILLED HALIBUT

4 pieces of fresh Halibut
1/2 cup fresh orange juice
1/4 white wine
salt and pepper
Put these into a plastic bag and marinate for about one half hour.

SALSA

Cut one orange into small pieces.  Dice into very small pieces 1/2 of one red pepper.  Dice into very small pieces 1/2 of 1 yellow pepper.  One cup of white wine.  Put into a small sauce pan and cook over low heat just until reduced by half.  Remove fish from bag and brush on both sides with olive oil and salt and pepper.  Grill until flaky.  Remove to a platter and spoon sauce over all.  Garnish with an orange curl.  Serve with grilled zucchini and yellow squash slices.

Thanks for stopping in today
Ciao
Grayce

Monday, July 26, 2010

BUTTER LETTUCE/SHRIMP SALAD

What a great weekend!  My other Grand Daughter Kate was here for the weekend and we had a really wonderful time.  It is always so nice to have them here and have some time to do fun things.  Have to return her to her parents today so this will be quick.  I made this for dinner last night for Kate and I, we both loved it, so I am sharing with you today.

BUTTER LETTUCE/SHRIMP SALAD

Serves 2

1 bag of Butter Lettuce
12 Jumbo Shrimp or 8 Prawns
Small pear or cherry Tomatoes
finely sliced Red Onion
1 Avocado
1/2 cup Pear Nectar
3 tablespoons Olive oil
3 tablespoons Champagne vinegar
1/4 cup finely crumbled Blue Cheese
Salt and pepper

Divide the lettuce into two individual salad bowls or plates.  Peel and de-vein the shrimp.  Brush with olive oil and sprinkle with paprika and grill just until done.  In a blender, put the nectar, olive oil, vinegar and just give it a whirl.  Remove and stir in the blue cheese, salt and pepper to taste.  Toss with the lettuce and tomatoes, and onion.  Top with the grilled shrimp and slices of avocado.  Delicious!  Perfect for a hot summer day.

Thanks for stopping in today
Ciao
Grayce

Thursday, July 22, 2010

EGGPLANT SANDWICH

Oh and oww and all that.  Still hurting a lot from the fall.  Oh well a few more days and all will be fine.  You know how some days you just don't feel like having a big meal or a whole dinner?  Well here is one of my favorite sandwiches for days like that.  In fact that is going to be dinner here tonight.

EGGPLANT SANDWICH

Makes 2 or 3 sandwiches

1 large, nice round eggplant
Jar of roasted red peppers
Mozzarella cheese slices
Baby arugula
2 eggs
 1 1/2 cups Italian bread crumbs
Olive oil
Lemon juice
Mayo
1 loaf of Ciabatta

Cut the eggplant into thick slices (2 per sandwich).  Beat the egg, dip the eggplant into the egg then into the bread crumbs.  Set aside on a piece of waxed paper.  Heat about 1/2 cup olive oil in a skillet, when hot, fry the eggplant until tender.  Top with the mozzarella and cook just until it begins to melt.  Cut the bread into two sandwich portions.  Cut in half.  Put the eggplant on the bread, top with a couple slices of the red peppers.  Spread the top half of the bread with Mayo.  Take two handfuls of arugula and dress with a little olive oil and lemon juice and salt and pepper.  Top the sandwich with the mixture.  Top with the other half of the bread.  That is a dinner!  A little glass of wine would not hurt!

Thanks for stopping in today
Ciao
Grayce

Wednesday, July 21, 2010

EASY SPANISH RICE WITH SHRIMP, CHICKEN AND HAM

Well yesterday started out with a bang.  When I took the puppies out for a walk, on our way back, Flower ran around my leg and then between my two legs and took off flipping me in the air and I landed HARD on the concrete.  Knocked the breath right out of me.  Lucky I had my phone with me, called my neighbor Glory who came to my rescue.  Had to get my ribs X-rayed, nothing broken, but spent the day with Mr. Vicodin.  Still really sore today but I can type  :)

Today's recipe is something you can make in less than an hour, and will satisfy the whole family.

EASY SPANISH RICE WITH SHRIMP, CHICKEN AND HAM

1 1/2 lbs of ground beef
1/2 pound med shrimp cooked
2 cups cut up chicken
2 cups cubed ham
4 cups cooked rice
1 green pepper chopped
1 onion chopped
1 1/2 tablespoons chili powder
2 15 oz cans tomato sauce
salt and pepper

In a wok (if you don't have one use a big pot) put about 1/4 cup olive oil, saute the onions and peppers just until soft.  Add the ground beef and cook until crumbly and browned.  Add the tomato sauce, chili powder and salt and pepper.  Cook for 45 minutes over med heat.  Add the chicken and the ham to heat through, add the rice and the shrimp just until heated through.  Serve with a green salad and hot french bread.

Thanks for stopping in today
Ciao
Grayce

Monday, July 19, 2010

GRILLED ROUND STEAK AND ONIONS

Hi there everyone.  I hope you all had a good weekend and stayed cool.  More heat is on the way.  Don't forget your pets in this heat, keep them cool and have plenty of cool water out for them too.

Today I have a great meal and a good money saver. I used to make this a lot when my kids were all at home.  It will serve 4 to 5 people. Your family will love it too.

GRILLED ROUND STEAK AND ONIONS

1 1/2 to 2 lb round steak
1 cup red wine
1/4 cup olive oil
1 tablespoon fresh rosemary chopped
2 cloves crushed garlic
salt and pepper
3 red onions
olive oil

Marinate the steak in a bag with the wine, olive oil, rosemary, garlic and salt and pepper.  Marinate in the refrigerator for at least 1/2 to 1 hour.  Cut the onions into thick slices and brush with olive oil and salt and pepper.  Cook the steak on the grill to medium.  Cook the onions on the grill at the same time.  When the steak is done, let it rest for 5 to 10 minutes then cut into 1/2" slices and serve with the grilled onions.
Potatoes on a skewer cut into 1 and 1/2" slices,  salted and peppered and buttered, wrapped in foil can be done on the grill to go along with this.  Also a nice green salad.

A great summer dinner that won't break the budget!

Thanks for stopping in today
Ciao
Grayce

Friday, July 16, 2010

GRILLED CHICKEN SKEWERS

HELP I"M MELTING!  But no complaints.  We have been waiting for the hot weather and now we have it.  So today, get out in the yard on the grill.  Chicken skewers with veggies.  Quick, easy and good for the whole family.  Make them tonight!

GRILLED CHICKEN SKEWERS

2 large chicken breasts skinless and boneless (makes 4 half breasts)
(you should get 6 cubes from each half) to make 4 servings
8 mushrooms
8 pieces of pepper (4 red and 4 yellow)
8 pieces of fresh pineapple

Marinade
1/4 cup brown sugar
1 1/2 cups pineapple juice
1 tablespoon soy sauce
1/4 tsp ground ginger
1/4 tsp garlic salt
1 tsp dry mustard

Whisk all the marinade ingredients, put into a large plastic bag.  Cut the chicken into cubes and marinate in the bag, in the refrigerator for 1/2 hour.  Arrange chicken and veggies and fruit onto the skewers (make sure you have soaked the skewers in water for at least an hour so they don't burn).  While the chicken is on the grill, in a small saucepan, cook the remaining marinade until reduced by half (cooking will destroy any bacteria).  When the chicken is done spoon the cooked marinade over the skewers.  Serve with rice pilaf.

Thanks for stopping in today
Ciao
Grayce

Thursday, July 15, 2010

TUNA SALAD ON CINNAMON RAISIN TOAST

Okay.  HOT WEATHER is here.  Let me tell you I about fainted yesterday.  I started painting the downstairs bedroom around 8 o'clock.  After an hour and a half I was dripping wet and so hot I could barely stand it.  That's when I remembered that I have air conditioning in this house.  (My house in Irvine did not have it).  Ok, that is 100% better now, but it was still quite a job.  But it looks awesome.  Needless to say it was dry before I cleaned the brushes.

Now on to the really important stuff.  Today's recipe is really great for lunch or a light supper.  It's what I made yesterday after my painting job.

TUNA SALAD ON CINNAMON RAISIN TOAST

2 slices per sandwich of thick sliced Cinnamon Raisin toast.  Have the deli slice it thick or go to Panera and have them slice theirs thick.  (It really has to be the thick sliced kind)
1 large can of Tuna packed in water, well drained
about a tablespoon of sweet onion chopped fine
1 small slice of red pepper (the kind in the jar) drained and chopped
2 or 3 tablespoons of celery chopped
Mayo (just enough to hold together) don't overdo
Sliced tomatoes
Swiss cheese
Red leaf lettuce

Mix the tuna with the onion, pepper celery and mayo.  Toast the bread.  Spread very lightly with some mayo.  Put the tuna mixture on one slice, top with 1 slice of tomato, 1 slice of cheese, and 1 piece of lettuce.  Top with another slice of the toast.  Cut in half and serve with a fresh fruit salad and a tall glass of iced tea.

You may think that raisin bread and tuna sounds weird, but once you taste this sandwich I can guarantee that you will make it often.

Thanks for stopping in today
Stay Cool
Ciao
Grayce

And don't forget to be sure your pets have plenty of fresh water and have a cool place to go to.

Tuesday, July 13, 2010

LAMB CHOPS AND ARUGULA SALAD

Busy day today.  So must get going.  Today I have a most wonderful recipe for little Lamb Chops.  Had them fixed this way for the first time a few years ago at a Raider game.  Parking lot food before the game.  And let me tell you they were spectacular.  Easy to make and bursting with flavor.

LAMB CHOPS AND ARUGULA SALAD

Go to Costco and they have the little racks of lamb that you can slice into thin chops.  These work the best. I think they have them at Trader Joe's also.  These really work great because they are thin and cook up in minutes.  But if you prefer you can use regular chops.

Serves 4

Rack of Lamb cut into chops.  If the thin ones figure on 4 per person
Olive oil.  1/2 cup
Oregano dried.  1 teaspoon
4 chopped garlic cloves
WEBER Grind 'N Grill roasted garlic and herbs seasoning.  It is in a grinder like pepper.  Find it in the spice section.  You will use it often.
1 package of wild baby arugula
juice and zest of one lemon
olive oil

Season the chops on both sides with a good amount of the seasoning.  In a plastic bag put the olive oil, garlic, oregano.  Put the chops in and refrigerate for no less than an hour.  When ready to cook, grill on the bar-b-que or stove top grill for about two minutes on each side.  Longer if the chops are thick.  Mix the salad with lemon zest, lemon juice, olive oil and salt and pepper.  Put a handful on each plate.  Stand 4 chops on top of the salad and serve.  So good!  When you use these little thin ones they can also be an appetizer for a "small plates" party.  I hope you try them soon.

Thanks for stopping in today
Ciao
Grayce

Monday, July 12, 2010

RICOTTA FILLED OMELET

Ahhhh, a beautiful, warm, sunny California morning.  Just the way I like it.  I want to let you all know that I may skip somedays now and then as I am working on my book.  So don't despair, I am still here.  Just keep checking the blog on Facebook for new recipes.

Today I have a most wonderful recipe for breakfast, brunch or anytime.  An Omelet filled with Ricotta and Blueberries, touched with a hint of Lemon and Orange.  One of my all time favorite creations.

RICOTTA FILLED OMELET

Enough for two or one really hungry person

3 Eggs
3 Tablespoons of Milk
1/2 cup Blueberries
3/4 cup of whole milk Ricotta
Lemon and Orange zest.  1 tsp of each
1 tablespoon Butter

With a mixer beat the Ricotta for about two minutes until very smooth.  Add the zest and fold in the berries.  Set aside.  Beat the eggs and add the milk, beat again.  Melt the butter in a skillet and cook the eggs until almost done, pulling the edges aside to let the egg run underneath.  When set, flip over and cook until done.  Remove from pan, fill with ricotta mixture, fold over, sprinkle with powdered sugar and top with blueberries and orange and lemon curls.

So tasty and good for you too!

Thanks for stopping in today
Ciao
Grayce

PS pay no attention to the date in the picture.  I took it today.  Have to change the date on my camera  :)

Friday, July 9, 2010

FRIED POLENTA CORN CAKES WITH TOMATOES AND MOZZARELLA

Very productive morning yesterday.  Made 24 jars of Peach Marmalade.  Costco had the most amazing ripe, juicy Peaches, just perfect for jam.  They were marked "Ripe", and so they were, just what is needed to make wonderful jam.

Today I have a great recipe that my Grandmother used to make.  This dish is great with any kind of chops or steak, fish or any kind of seafood.  Also for a buffet.  Or by itself with a salad.

FRIED POLENTA CORN CAKES WITH TOMATOES AND MOZZARELLA

1 pkg of "POLENTA VALSUGANA"  at your grocers
The Polenta Valsugana is instant and so easy.
1 cup corn kernels
2 tablespoons sweet cream butter
1/4 cup parmesan cheese
20 Fresh Mozzarella rounds (get the package at Trader Joes that are already sliced into rounds, they are super) and match right up with the tomatoes and corn cakes
18 slices of large Roma Tomatoes  4 or 5 tomatoes
Olive oil
Fresh Basil

Make the polenta according to directions on the box.  Add the well drained corn, the butter and cheese and mix well.  In a large skillet put enough olive oil to cover the bottom of pan.  When hot drop the polenta mixture by heaping tablespoons to make corn cakes.  Cook on each side until brown and crisp.  On an ovenproof platter or a cookie sheet lined with parchment, layer in a circle alternate corn cakes, cheese and tomato until the plate is filled.  Bake at 375 degrees for just a few minutes until the cheese just begins to melt.  Remove from the oven and top with chopped basil.  Drizzle lightly with olive oil, and salt and pepper. Molte Bene!

This was always one of my favorite dishes that my Grandmother used to make.  I make it often when we have family parties.  I hope you will try it soon.

Thanks for stopping in today
Ciao
Grayce

Thursday, July 8, 2010

NO POST TODAY

Well it looks like no one missed my post today which means people are not reading it anymore  :(

Anyway for those of you who may have missed it today, I have been making Peach Marmalade all morning.  A new post will be put up tomorrow.

Wednesday, July 7, 2010

TOMATO AND TUNA SALAD Insalata di Tonno e del Pomodoro

Are we in California or what?  What is going on with our weather!  The East Coast is getting our weather and we are getting theirs.  I'm not a happy camper.  Oh well, it is probably a good time to catch up on doing things that need to get done that you put aside because the weather is so beautiful.  A good time for me to work on my Cook Book.

Today I have another recipe from my Grandmother.  Kind of an antipasto dish.  She made it a lot and served it with hot fresh baked Italian bread.  Yummy!  A great Lunch in minutes.

TOMATO AND TUNA SALAD
Insalata di Tonno e del Pomodoro

My Grandmother used Plum Tomatoes or regular Tomatoes from the garden.  I like to make it with the small Grape Tomatoes when I can get them.  Either one will work.

4 large plum tomatoes or 1 basket of grape tomatoes
1 can of tuna packed in oil (if you can get the Italian imported one it is the best, otherwise use what you have)
1/2 red onion chopped
About 3 tablespoons of Italian parsley chopped
1 tsp of capers drained
Olive oil
1 tablespoon of fresh lemon juice
salt and pepper

If the tomatoes are large cut into 1/4's.  If you use the grape tomatoes, cut some of them in half and leave the rest whole.  Break the tuna into chunks and mix gently with the tomatoes, onions, capers, parsley.
Add the lemon juice and drizzle with some olive oil.  Salt and pepper to taste. Serve with crusty Italian bread.  You can serve this on a bed of lettuce for a great lunch.

Thanks for stopping in today
Ciao
Grayce

Monday, July 5, 2010

CONFETTI CHICKEN SALAD

What a great weekend!  Took care of Christina for the weekend while the rest of the family had a softball weekend.  Movie Friday, Sawdust Festival and painting on Saturday, Street Faire and pool and Fireworks on Sunday, Jelly making on Monday.  Family came back, had a shrimp and burger bar-b-que and now the house is very empty.  I hope everyone had a wonderful weekend and if you were traveling, all home safe and sound.

Today I have a recipe that I came up with several years ago for those hot summer evenings.  Quick and easy, good for you and full of flavor.

CONFETTI CHICKEN SALAD

2 1/2 cups of shredded roast chicken (get one from the market)
1/2 red pepper julienned
1/2 yellow pepper julienned
1 small can of mandarin oranges drained
1/2 cup toasted slivered almonds
1 head of bibb lettuce

DRESSING
3 to 4  tablespoons olive oil
juice of two lemons
zest of one lemon
1 tablespoon sesame seeds
Salt and pepper

Mix together with a whisk.


Put the chicken, peppers, oranges and almonds in a large bowl.  Add the dressing and toss.  Place 2 large
pieces of lettuce  on each plate (4) and divide the chicken salad evenly on top of the lettuce.  Serve with grilled ciabatta.

Thanks for stopping in today
Ciao
Grayce

WELCOME

Welcome to a new follower, LeGourou.  I hope you enjoy my blog.  Look for my new cookbook in the Fall

Friday, July 2, 2010

GRAYCE'S CABBAGE SLAW

Fourth of July.  One of my favorite Holidays.  I love everything about it.  When I was a kid, it was the highlight of Summer Vacation.  Parades and all kinds of festivities abounded everywhere.  We would start out the morning lining State Street in Erie, Pa.  There we watched the parade.  From then it was family and friends getting together and celebrating into the night, at which time we went wild with Fireworks.  We ran with Sparklers waving in the air while the adults set off all kinds of Firecrackers, whirlies, snakes, crackers of all kinds, spinners on the trees and on and on.  They seemed to last forever.  I continued this practice with my kids until they were grown which kind of coincided with the ban on Fireworks for sale.  Now we all go to Stadiums or parks etc.  The Fireworks shows are beautiful but Nostalgia tells me it just is not the same.

Anyway, today I have a slaw recipe for you that is a lot lighter than the kind you make with Mayonnaise.  More refreshing and lighter.  And a lot more flavor.  Try it for your cookout this weekend.

GRAYCE'S CABBAGE SLAW

1 head of cabbage shredded
3 or 4 scallions chopped fine
1 cup shredded carrots
1 tablespoon toasted sesame seeds
1 tsp honey
1/4 cup olive oil
1/2 cup pineapple juice
1/4 cup lemon juice

Mix the honey, olive oil, and juice of lemon and pineapple.  Whisk until well mixed. Mix the cabbage, carrots and scallions in a bowl.  Drizzle the dressing over the cabbage mixture and toss.  Add salt and pepper to taste. Sprinkle with sesame seeds.  Toss.  For more color add 1/2 cabbage and 1/2 red cabbage.

Nice and light and you don't have to worry about the Mayo causing problems if let to sit out.  If you are going on a picnic just bottle up the dressing.
'
Have a safe and wonderful weekend
Ciao
Grayce

Thursday, July 1, 2010

PENNE IN CREAM SAUCE WITH SHRIMP

Can you believe that this is the fourth of July weekend in just a couple of days?  Stop the Merry-Go-Round.  I'm just starting to enjoy the summer.

I will be having my beautiful grand daughter Christina here for 3 or 4 days while her family goes out of town for Kate's softball games.  We are going to have the best time.  She is such a joy!

Today I have another one of my family recipes for Pasta.  My Grandmother and Mother always made this when fresh tomatoes and peas were plentiful in the garden.  It is really a beautiful dish!

PASTA IN CREAM SAUCE WITH SHRIMP
Serves 4

1 lb of Penne
20 Jumbo Shrimp peeled and deveined
1/2 cup low sodium Chicken Stock
1 cup of Cream
1/2 stick of butter (not margarine)
3 Roma Tomatoes seeded and chopped
1 cup of fresh shelled Peas (or frozen)
1 large clove of Garlic minced
Olive oil
Salt and pepper

Put a pot on to boil for the Pasta.  In a saucepan cook the peas in a little boiling water for just a few minutes.  Drain and set aside.   In a saucepan melt the butter, add the chicken stock and the cream and heat on very low setting. In a large skillet put about 2 to 3 tablespoons of olive oil.  Saute the garlic just for about 1/2 minute.   Add the shrimp and cook for about 3 to 4 minutes just until done. Add the peas and the tomatoes to the shrimp and stir just to heat, about 1 minute.  Turn the heat off.   Drain the pasta and put into a large bowl.  Add the cream sauce to the shrimp and veggies and pour over the pasta. Toss gently.  Salt and pepper to taste and toss again.  Serve immediately.  Mangia!

Thanks for stopping in today
Ciao
Grayce

Wednesday, June 30, 2010

FILET OF SOLE WITH ARUGULA

Well pictures are getting taken for my cookbook.  I am still aiming for late September or October.  All of your wonderful comments on my recipes are very encouraging and have me moving forward quickly.

Yesterday I made my Home Made Gnocchi and my friend Bonnie came and got some great photos for my book.  Then we ate!  So Good.  So full.  I need people to come for dinner to eat these meals so I can get pictures for the book.  Any Volunteers?

Today's recipe is perfect for a hot summer day.  Easy and light.  Must have a chilled glass of White Wine with this one.

FILET OF SOLE WITH ARUGULA

Serves 4

8 pieces of Filet of Sole
1 bag of baby Arugula (Wild) if you can get it.  (Trader Joe's)
Panko crumbs
2 Eggs
Flour
Salt and Pepper
1 stick of butter
2 tablespoons of Olive Oil
Olive oil and lemon for the dressing

For the salad: Put the arugula in a large bowl.  Dress with a mixture of 1/2 olive oil and 1/2 fresh lemon juice.  Divide into 4 parts.  Pile the arugula in the center of each plate in a high mound.

Have 3 pie plates ready.  Put 1 1/2 cups of flour in one, 2 beaten eggs in one, and Panko crumbs in the other.  Dip the filets in flour and shake, dip in the egg wash, then into the panko crumbs.  Lay out on parchment paper and let set in the refrigerator for about 5 minutes.  This will set the breading.  Melt the butter and olive oil in a large skillet.  When the butter begins foaming but not burning, fry the filets.  Just a couple of minutes on each side.  Remove from the skillet.  When all are cooked. place 2 filets criss crossed atop each mound of arugula salad on the plates.  Serve with two pieces of thin grilled ciabatta for each.  One on each side of the plate.  Don't forget the glass of chilled White Wine.

Thanks for stopping in today
Ciao
Grayce

Tuesday, June 29, 2010

GRAYCE'S HALIBUT WITH BALSAMIC SALSA (l'halibut dei Grayce con salsa balsamica)

It rained last night!  It is wet outside this morning.  Where did that come from?  It was sunny and hot until the sun went down last night.  What a surprise to get up and see rain.  Well hopefully the sun is going to come out because I have a recipe for you today that just begs for the outdoor grill.  A recipe for Halibut that I have been making for years.  One day I just thought of some way to make Halibut more interesting and this is what I put together.  It is simple, and fresh.

GRAYCE'S HALIBUT WITH BALSAMIC SALSA
l'halibut dei Grayce con salsa balsamica

4 - 6 oz pieces of fresh Halibut (hint: fish is not fresh if it smells fishy, pick white, firm pieces)
4 large Roma tomatoes seeded and chopped
1 tablespoon of capers
3 to 4 tablespoons of chopped flat leaf parsley
1 clove of garlic minced
1 cup of Balsamic Vinegar
1 tablespoon sugar
Salt and Pepper
Olive Oil

Remove the seeds from the tomatoes and chop as you would for salsa.  Add the capers and parsley and minced garlic. Put about 1/8 cup of olive oil into mixture and stir.  Salt and pepper.  Set aside.  In a small saucepan put the vinegar and sugar and cook over low heat until reduced by half.  Brush the fish with olive oil on both sides.  Salt and pepper each piece.  Grill the fish on your outdoor grill or on your stovetop grill pan.  Grill for about 4 to 5 minutes on each side.  Should be cooked through but not overdone.  Remove from the grill and put onto 4 plates.  Drizzle with the balsamic sauce and top with the salsa.

I serve this with grilled asparagus dressed with a mixture of 1/2 olive oil and 1/2 lemon juice.

Delicious and good for you!

Thanks for stopping in today
Ciao
Grayce

Monday, June 28, 2010

SPINACH SAUTE WITH CANNELLINI BEANS

OMG!  It's a wonder I can write this blog this morning.  The Yankee-Dodger game about gave me a heart attack last night.  But my Yankees never give up and they came back to win.  Whew!

Today I have a great side dish for you.  So good, so healthy, everyone will love it.  Good way to get your kids to eat some good veggies too!

1 Can of Progresso Cannellini beans (Progresso makes the best)
2 bags of washed baby Spinach
Pancetta - a 1" thick piece cut from the deli cut into small chunks or if you have a Trader Joe's, in their cheese section they have a package of Pancetta already cut into small pieces
1/2 cup Fontina Cheese grated
1 slight teaspoon hot red pepper flakes (you can leave these out if you like)
2 cloves of minced garlic
Olive Oil
Salt and Pepper

Put about 1/8 cup of olive oil in a large skillet, cook the pancetta until crisp.  Rinse and drain the beans.  Add them to the hot oil and the pancetta add the garlic, heat stirring often.  Add the spinach and stir just until wilted.  Add the hot pepper and stir. Salt and pepper to taste. Remove from the pan to a large platter.  Sprinkle with the cheese and let it melt a little.  Serve warm.  Great with Pork Chops, Chicken, Ham or Italian Sausage.  Serve with grilled garlic ciabatta.

Thanks for stopping in today
Ciao
Grayce

Friday, June 25, 2010

FARFALLE WITH PEAS AND PESTO

Friday already!  Almost the end of June.  Where has it all gone?

Today I have a wonderful easy recipe for (Farfalle) Bow Tie pasta with pesto and fresh peas.  Simple and delicious.  Not to mention good for you.  This is even good at room temperature.

1 lb bow tie pasta (Farfalle)
1 container pesto or make your own with basil, pine nuts, garlic and olive oil in the blender.
1 1/2 cups freshly shelled peas, blanch in hot water for 30 seconds (or frozen peas that have been defrosted)


The pesto has to be at room temperature.  Cook the pasta al dente, drain and immediately add the pesto and peas.  Toss and serve immediately.  Sprinkle with freshly grated Parmesan.

Serve with a salad made with butter lettuce and 1 cup of cherry tomatoes cut into halves.  Make a dressing of equal parts fresh lemon juice and extra virgin olive oil.

Serve with grilled ciabatta rubbed with garlic and sprinkled with salt and pepper.

A great, tasty dinner in about 20 minutes.  So much better than fast food!

Thanks for stopping in today, have a great weekend
Ciao
Grayce

Thursday, June 24, 2010

GRAYCE'S KEY LIME PIE

Good morning.  Welcome to new members, Laurie and Kelly.  Laurie's daughter plays softball with Kate, and Kelly is an old friend that I have know since she was in High School with my son.  Thanks for joining my blog.

I got a lot of comments yesterday on the Granola.  You all must try it soon, it is amazing!

Today I have a great refreshing pie and one of my favorites.  Easy and yummy.

GRAYCE'S KEY LIME PIE

1 pkg gelatin
1/2 cup cold water
4 egg yolks
7/8 cup of sugar
1 pint heavy cream
1/4 key lime juice
4 egg whites 7/8 cups of sugar 1/2 tsp cream of tartar or HOME MADE WHIPPED CREAM

Dissolve the gelatin in the water.  Put over low heat and let come to a boil.  Beat 4 egg yolks and add the sugar.  Pour the gelatin over egg mixture and mix.  Whip the cream, add the lime juice and fold into the egg mixture.  Set aside for about 15 minutes to thicken.  Pour into a baked pie shell.  Whip the egg whites and slowly add 1/2 tsp cream of tartar, add 6 tablespoons of sugar.  Whip until stiff.  Top the pie and bake in a 375 degree oven just until the egg whites are golden brown.  When cool refrigerate.

Of course, when I make this pie, it's not egg whites for us.  When the pie is cool, refrigerate and when ready to serve, top with home made whipped cream.  Now that's a pie.  Choose your topping, but I bet you will opt for the whipped cream :)