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