Mushroom and Barley Soup

As the weather is already getting cooler here in Illinois it is finally time for soup!I love soup for many reasons: the aromas that fill the house, the way it warms your heart and your stomach, you get to use only one pot (less dishwashing later! yay!), you can make soup with pretty much anything you have in the house and they are pretty foolproof. You might make a soup that is a little bland, but it's hard to make an unedible one.
Fall also makes me crave earthy flavor and therefore it is a great moment to have mushrooms. I found this recipe and tried it yesterday and, believe me, you will be surprised by the amount of flavor contained in such a simple recipe. Don't skimp on the herbs and you will be rewarded.

INGREDIENTS
2 pounds of sliced mushrooms ( I used 1 pound of Portabella and 1 pound of white mushrooms, but the more variety the better!)
1 onion
3 cloves of garlic
olive oil
3 large carrots sliced diagonally
1 tablespoon of soy sauce
1/2 cup of white wine
1 quart of chicken broth ( for a vegetarian version use vegetable broth)
1 cup of barley (not the instant one)
Rosemary (fresh or dry) about 3 sprigs.
Thyme (fresh or dry) about 5 sprigs.
Parsley (fresh) about 1 tablespoon.
Salt and Pepper

PREPARATION

In a large saucepan cook the onion and the garlic in some olive oil until the onion is translucent and the garlic is golden.
Add the sliced mushrooms and the soy sauce and cook until the natural liquid of the mushrooms have been released.
Add the white wine and cook until evaporated.
Add the carrots, the barley, the rosemary, the thyme and the broth and cook covered for about 1 hour.
Add salt and pepper. Add the parsley just before serving.

Ciambotta - Italian Mixed Veggies

There are infinite versions and almost as many names for this dish. All Italian regions, especially in the south of Italy, have their own traditional variations on this dish with different regional names. The one I chose to publish is my own home-made quick version. You could definitely find more elaborate version that include many more ingredients and roasting the vegetables separately. They are wonderful and taste great, but I wanted to share with you the version I would make on a day to day basis. It isn't very quick to make, because the vegetables need some time to cook down to the proper consistency, plus it tastes better lukewarm so allow it some time to rest and cool off. I like making it in the early afternoon and then having it for dinner for example. It can be a wonderful side dish for example to a nice grilled Italian sausage, but it is also great eaten along with a nice fresh mozzarella sliced and seasoned with salt, olive oil and oregano. Do not forget to have some nice fresh french or Italian bread to accompany this dish and make lots of "scarpetta" the Italian word for dipping your bread in the sauce and cleaning the plate with it!

INGREDIENTS

1 medium eggplant
2 zucchini
1 yellow or red bell pepper
1 onion
2 garlic cloves
1 can of diced tomatoes with juice ( I like the fire roasted ones from Muir Glen)
pitted olives (optional)
olive oil
fresh basil or dried oregano
salt
red pepper flakes (optional)

PREPARATION
Dice the eggplant ( without peeling it!) and then put it directly in a skillet on medium heat. Stir often to avoid sticking. The eggplant will brown and reduce in size, so don't worry if in the beginning the skillet seems to be overflowing.
While the eggplant is cooking, slice the onion and peel the garlic cloves.
Cut the zucchini in quarters lengthwise then slice it.
Open the pepper, remove the stem and all the seeds and white parts then dice it.
In a large skillet cook the onion and the garlic in generous olive oil until the onion is translucent and soft.
Add the zucchini and pepper to the skillet with the onion and garlic and cook stirring every once in a while to avoid sticking.
When the eggplant is reduced in size and browned turn the heat off under it.
Wait until the zucchini and pepper are almost done ( taste it for doneness, they have to be soft and you shouldn't feel the skin under your teeth) probably at least 20 minutes.
Add the eggplant to the zucchini and pepper and stir.
Add the tomatoes with the juices to the vegetable stir and turn the heat to medium high.
Add the red pepper flakes if desired (don't add them if you want to share this dish with kids), salt to taste and the dried oregano flakes.
Let the tomatoes boil down for about another 10 minutes then turn off the stove and let the vegetables cool off.
Once lukewarm add the pitted olives if desired.

Pasta with Broccoli Rabe

This recipe is easy, tasty and a perfect example of how traditional Italian food can be healthy too: you have your greens, your complex carbs ( just watch how much pasta you throw in!), your fish oil and the spices to keep you satisfied. It is traditionally made in the Apulia region ( think the heel of the boot) and it is made with Orecchiette pasta, literally "little ears". If you can't find Orecchiette, use another kind of short pasta, like Pipette from Barilla.

INGREDIENTS

2 Bunches of broccoli rabe

2 cups of short pasta

4 cloves of garlic

2 tablespoons of olive oil

2 anchovies or 1 teaspoon of anchovy paste

2 tablespoons of plain bread crumbs

red pepper flakes 

salt

Pecorino Romano

PREPARATION

Cut away all the stems from the broccoli rabe then cut the leaves in 1 inch thick strips.

In a large pot of boiling water throw in a fistful of salt. 

Once the water boils again throw in the pasta and the broccoli rabe.

In the meantime in a skillet warm up the oil and throw in the chopped garlic, the anchovies or the anchovy paste and the red pepper flakes. Cook until the garlic is cooked but not burnt.

Add the breadcrumbs and cook until browned.

Once the pasta is "al dente" drain the pasta and the broccoli.

Throw the pasta and broccoli in the skillet with the oil-garlic mixture and cook with the fire on high for 2 minutes or until the pasta is thoroughly coated with green.

Serve with grated Pecorino to taste.

Potato Gratin with Mushroom and Aged Cheese

This recipe takes time, but it doesn't take much skill and it has a very tasty result that can satisfy even the most hardcore meat eaters. It is not a "light" recipe, but eating less meat makes sense for many reasons besides health, one of which is protecting the environment. With Meatless Mondays becoming a global movement supported by VIPs like Oprah and by awesome people like me, this recipe it's a great way to skip the beef with happiness. Let's face it, whenever you combine potatoes with cheese and cream you get something comforting and satisfying that makes you feel warm and happy inside. This recipe moreover has mushrooms: mushrooms are among the foods rich in "umami", one of the five flavors, a japanese word used to describe the earthy, savory quality of foods like smoked meats ( think bacon and smoked salmon!), truffles and aged cheeses. So think of mushrooms and aged cheeses ( like the Gruyere in this recipe) as a wonderful substitute for bacon and that meaty flavor that your meat-eaters family members crave.

INGREDIENTS

6 large potatoes

3 large leeks

1 pint of heavy whipping cream

1.5 pound of mixed mushrooms ( I used pre-cut  Portabella and white mushrooms)

1 cup of grated aged cheese (I used Gruyere if you want to save some money use an aged cheddar )

2 garlic cloves

salt

pepper

PREPARATION

Peel and cut the potatoes into thin slices ( about 1/8 of an inch thick). You can use a slicer if you have one.

In a large pot pour the whipping cream and add the potatoes. Bring to boil and then simmer on medium heat for about 15 minutes.

Turn on the oven at 375 degrees.

While the potatoes cook, cut the white and light green part of the leeks and add to a large skillet with 2 tablespoons of olive oil, cook until softened.

Add the pre-cut mushrooms , add salt and cook for about 15 minutes, until soft.

Add the garlic to the mushrooms and cook for another minute. Season with salt and pepper.

Uncover the potatoes and cook an extra 3 minutes stirring to make sure it doesn't stick to the bottom.

Brush a large baking dish with oil.

Put half the potato mixture on the bottom of the baking dish, then add a layer of the mushrooms, than top with the other half of the mixture.

Top with the cheese.

Cook covered with tinfoil for 30 minutes, then uncover and cook for another 20 minutes or until the top is brown.

Rest 10 minutes before serving.

Mixed Grain and Quinoa with Zucchini

As we are going to eat less meat in the future I am trying to do more vegetarian recipes. Traditionally in Italy we use mostly pasta or rice, but I am trying to add more whole grains,  to our diet. My sister also introduced me to Quinoa and to the nutritional benefits of eating it. It seems like the perfect food to substitute meat, for its high protein and iron content:

 "this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.^[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest." (Wikipedia)

Sometime ago I also bought a box of a  organic hot cereal with 4 grains plus flax but when I tried having it for breakfast I thought that, even adding fruit to it, it was way to gooey and tasteless for me. So today I decided to do something different with the vegetables we had in the fridge and the ones we bought at the farmers market.

INGREDIENTS

• 1 Italian Zucchini
• 3 baby carrots
• 1 small onion
• 1 box of cherry tomatoes
• 1 tablespoon of golden raisins
• Olive oil
• 1/2 cup of Red Quinoa
• 1/2 cup of 4 Grains plus flax hot cereal
• Paprika
• Salt
• 2 tablespoons of grated caciocavallo cheese

RECIPE

- In 2 separate saucepans cook the Quinoa and the Mixed Cereals following the instructions

- Dice the carrots, the onion, the zucchini and the tomatoes.

- Pour about 2 teaspoons of olive oil in a large pan and saute the carrots and the onion until the onion is golden

- Add the zucchini and the tomatoes and keep cooking, stirring every now and then, until the zucchini and the tomatoes are soft

- Add the spices and the raisins

- Mix the grains in with the vegetable mix, adding extra olive oil if necessary

- Add the grated cheese and serve warm

Red Cabbage Risotto

The Red Cabbage cut in half

We got a red cabbage from our CSA this week and I have to admit we were initially a little scared by it. I tend to associate the word "cabbage" with something with a foul smell and a pungent taste. We were determined to do the best we can with anything we got in our weekly box, so I started my online research of recipes. First of all I had to make sure of exactly what kind of cabbage we were talking about. If you Google red cabbage you get the picture of this shiny red cabbage and that is not how our cabbage looked like. Our cabbage was surrounded by dark purple-blue leaves, but once cut in half it revealed its characteristic purple and white wavy pattern. Most of the Italian websites recommended cooking it as a simple risotto and since I had at home a good organic brown basmati I decided to give it a try. Here is my recipe:

Red Cabbage Risotto

Ingredients for 4 people

• 1 medium red cabbage
• 1 small onion
• 1 cup of brown rice ( I have used Organic Basmati)
• Olive oil
• 1 tablespoon of butter  ( not for vegan or lowfat version)
• 1 cup of freshly grated Parmesan cheese ( not for vegan or lowfat version)
• 1 cup of white wine
• 2-3 cups of vegetable broth ( as an alternative you can also boil the discarded leaves of the cabbage with one extra onion )

Raw Diced Red Cabbage and Onion

Preparation

1. Remove the outer darker leaves of the cabbage until you get to the dark red and harder core
2. Dice the cabbage and the onion
3. In a large fryer or in a wok, pour enough olive oil to cover the bottom and add the onion and the cabbage
4. Saute' the vegetables until the onion is translucent and the cabbage is softening
5. Add the rice to the fryer, stir until the rice is translucent than add the white wine and let it evaporate
6. Add enough broth to cover the rice and then let the rice simmer covered until the liquid has evaporated
7. Add more broth and repeat the process of letting it simmer until the rice is done
8. Once the rice is done and all the liquid has evaporated add the butter and finally the Parmesan cheese ( for a vegan  or a low-fat version, just skip this passage)
9. Add salt as needed and serve ( I like adding the salt at the end because that way I can dose it better, depending on the saltiness of the broth and other ingredients.

The Result

The final result was not only delicious it was also beautiful to look at! The rice and the onion turned as pink as the cabbage itself, the cabbage was soft and slightly sweet at the taste, I think a good variation would be adding a "smelly" cheese like a Gorgonzola or a Taleggio or even a Brie. My husband loved it and went back for seconds, we are definitely happy we tried this new vegetable that is going to become part of our everyday diet.  It is also a good dish from a nutritional standpoint, the rice is a good source of whole grains, while the red cabbage, according to the website Nutrition Data, is 

 also a good source of Thiamin, Riboflavin, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.

Sagra della Zucchina: Focaccia with Zucchini and Fried Zucchini Fried Flowers

Fresh Zucchini Flowers

Last Saturday at the Woodstock Farmers' Market I could not resist buying a bag full of zucchini flowers (from Salute! farm and vineyard) and a nice big zucchini from a wonderful organic vendor of which unfortunately I didn't catch the name, but I will make sure to do that next week. I love zucchini, they are very versatile as I can make them with rice, pasta, quinoa or really with any kind of cereal, I can make zucchini frittata or just have them as a side dish, they are always good. Even more than zucchini I love zucchini flowers: first of all they are just beautiful with their bright orange color, they are one of those things for which you wait all year long, for they are available only for a short period of time, and since they spoil very fast you also have to cook them very quick. They are very popular in the roman cuisine, either stuffed with mozzarella and anchovy and fried or on pizza with mozzarella ( no tomato please!) they are always delicious. I think looking forward to have a food only on a specific time of the year is something beautiful that the industrial food culture is destroying. In Italy, even with supermarkets, we still appreciate the fact that there is a season in which some fruits are just not available, and in which some vegetables that are available all year long ( like tomatoes) just taste so much better. Moreover if I had fried zucchini flowers everyday I would get bored with them, having them once or twice a year makes them special, and it becomes a reason to celebrate. Another Italian food tradition that I miss here is that of the "sagra" that is exactly a celebration of a food that is in season or that is traditional from a certain town or area. For example in spring there are many "sagre" of the strawberry, or in the fall are very common the "sagre" of chestnuts. During these festivals many stalls sell products and dishes made starting from the ingredient that is being celebrated, and there is really no limit to the inventiveness of the Italians when it comes to food! Everything is of course accompanied by music, wine and more food. So, today I decided to have my own "Sagra della Zucchina" and I made a Focaccia with zucchini and onion and deep fried zucchini flowers. Both recipes are quite simple and very tasty!

Focaccia with Zucchini

Focaccai with zucchini before going in the oven

Ingredients

• 300 grams of flour
• 1 cup of lukewarm water
• 1 teaspoon of sugar
• 1 packet of active dry yeast
• 1 teaspoon of salt
• olive oil
• 1 small onion
• 1 medium-large zucchini

Instructions

Last slice of Focaccia with Zucchini

1. Mix the yeast the water and the sugar and let the yeast get activated for a few minutes
2. Pour the yeast mix in the flour and the salt and mix. The resulting dough has to be a little sticky and not too easy to work with
3. Let the dough rise for 1-2 hours in an oiled bowl ( turn the dough in the bowl once to coat evenly with oil)
4. In the meantime dice the onion and slice the zucchini and cook them in a spoon of olive oil until they are soft and tender
5. When the dough is ready, spread olive oil on a pizza pan and then gently smash the dough on it working it with your fingers to form the typical depressions of the focaccia. Brush lightly with olive oil and salt.
6. Let the focaccia rise covered for another 30 minutes
7. Spread evenly the zucchini-onion mix on the focaccia and put in a pre-heated oven at 450 degrees for about 20 minutes or until the dough looks ready
8. Take the focaccia out of the oven and brush it lightly with a mixture of olive oil and water.

Fried Zucchini Flowers

Fried Zucchini Flowers

Ingredients

• Zucchini flowers
• 3 tablespoons of flour
• 1 cup of water
• salt
• vegetable oil

Instructions

1. Take the pistil out of the flowers being careful not to brake them (some people take the stem out too but I prefer leaving them since they are very handy when it comes to dip the flowers in the batter and even to eat them)
2. In a large bowl mix water, flour and salt. The resulting mixture should have no lumps and it should be liquid enough without being too thick or too runny
3. Put the mix in the fridge for at least 20-30 minutes
4. In a large fryer heat the vegetable oil ( it has to be enough to deep fry the flowers). A trick to know if the oil is warm enough is throwing a little piece of bread in it: when the oil starts bubbling around the bread then the oil is ready.
5. Grab a flower by the stem, dip it in the batter then shake the excessive batter and put the flower in the frying pan. Repeat until the fryer is full.
6. Using a pair of tongs gently turn the flowers once while cooking
7. When the flowers feel "crunchy" remove them from the pan using the tongs and shaking the excess oil out. Place the flowers on a paper towel to dry the excess fat. 
8. Repeat the last three steps until the flowers are all fried.