Easy Chicken with Olives and Prunes Recipe

Posted on December 21, 2012 by Simple Italian Cooking Blog
Easy recipe for chicken with olives prunes

image by elanaspantry.com

Do you have a recipe that you love to talk about to friends or family?   This flavorful chicken recipe is one of those because it is so easy and yet is very impressive in taste and flavor.

I really hope every one of my readers will try this recipe (actually all my recipes) at some point because as I always say – if I can make it so can you!

I adapted this recipe which originally appeared on the popular elanaspantry.com website and took the liberty to make some changes (and use her photo -full disclosure as I just don’t have a camera to take such good photos!).  I removed a few ingredients and modified the measurements – especially since the recipe was based off a 2 lb chicken which I have never even seen a 2lb chicken.

For those of us who might be a bit gun shy about cooking a whole chicken – I’d suggest buying the chicken parts or cutting the chicken into parts as you would a chicken cacciatore – just adjust the cooking time appropriately.

Andiamo…

Ingredients

1 whole chicken (I used a 4 lb. chicken, and used a thermometer to make sure it read 165F when done)
1 1/2 cup pitted green olives (I used Spanish olives and even left the pimentos in)
1 1/2 cup pitted prunes (buy the store brand in a box)
3 bay leaves
1 1/2 cloves pressed garlic
1/2 cup extra virgin olive oil
1/2 cup agave nectar or honey (I used a mix of both, and last time I did just honey – both taste great – the honey adds more sweetness)
¼ cup apple cider vinegar (this adds a real nice tanginess to it)

Instructions:

Prep-work:  This is one of the MOST critical steps – you’ve got to soak the chicken for at least an hour in a salt brine.

What’s a brine?  It’s salted water.   I fill a huge pan that the chicken will fit in and fill it quite a bit with water, pour in a bit of salt maybe 1/4 cup – I eyeball it.  Soak it in the water in the fridge for a few hours, and then rinse it real well.

The salt relaxes the proteins in the chicken and so when it cooks the chicken comes out so tender it literally falls off the bone.

  1. Rinse the chicken and pat dry
  2. Place the chicken breast side up in a 9 x 13 inch baking dish
  3. In a large bowl, combine the olives, prunes, bay leaves, garlic, olive oil, honey/agave and apple cider vinegar
  4. Pour the mixture from the bowl in the dish around the chicken and rub the chicken with the flavored oil
  5. Bake at 425° F for 20 minutes covered lightly with foil
  6. Remove foil and lower heat to 375° F and continue to bake the chicken until it is cooked through and juice is clear, which can be anywhere from an hour to a little more depending on size of the chicken.   If baking two chickens at once you don’t need to cook longer than a single one.
  7. Make sure the internal temperature reads 165F at the thickest parts.  They say that’s the breast and the thigh – I check it all over as I get a bit paranoid.
  8. Remove from the oven, let every enjoyone the aroma, serve and watch the compliments roll in!  Make sure to plate it with the olives and prunes too.

As a dry run, I made this recipe this past weekend on a 4lb organic chicken for my husband and I which we bought at a local store that specializes in local organic and better than organic products called Native Harvest.  Going to really miss them when we move to Ohio, and I hope someday they incorporate mail-order services. (hint hint if they are reading this…)

So I made the chicken and it came out excellent.  I followed my instructions above and the cooking time was perfect – an hour and 20 minutes total.   It made excellent leftovers for my lunch the next day and it was better than anything I could have ordered!

If you try this please let me know how it comes out and if it was a big success.  I know it will be!

Wishing everyone a wonderful happy holiday and a very Merry Christmas where we always remember the real reason for the season!

Best wishes -

Liz

www.simpleitaliancooking.com

 

 

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Ideas on Italian Dishes to Prepare for a Unique Stag Do Dinner

Posted on November 27, 2012 by Simple Italian Cooking Blog

Before they get married, most men like to have one last night of celebrations with their best friends. When organizing a bachelor party – also known as a stag do – a popular option is to plan a dinner party. When arranging a dinner party for a stag do, choosing the right food is one of the top priorities. Men love to eat, and they like meals that are hearty and filling. Italian foods seem to fulfill these requirements and can be easily made from fresh, healthy ingredients.

The following are just a few suggestions of simple Italian fare that would get rave reviews at a stag do dinner:

Starters

Most men love meat so starting the stag do food with antipasto might not be a great idea; instead, make antipasto kabobs. These are simple to prepare because they only require arranging items on a metal or wooden kabob skewer.

First, marinade simple items like olives, peppers, cherry tomatoes, pepperoni, salami, and cooked cheese tortellini in Italian dressing for several hours. Then, alternate these items on a stick, folding the meat slices several times to make them fit neatly. Add a sprig of parsley to the end for garnish.

Main Course

lasagnaItalian cuisine offers at least two manly favorites for a unique stag do, pasta or pizza. If the affair is to be a sit down supper, pasta is perfect. Men are usually crazy about lasagne, and the more meat and cheese that it contains, the better they like it.

Simple lasagne can be made with store bought tomato sauce and no cook lasagne noodles. Just add the sauce to ground beef that has been cooked and drained of grease. Then, alternate this meat sauce with the noodles and shredded mozzarella cheese until a 9×13 inch pan is filled.

Cover with foil and bake for about an hour at 400 degrees. Remove the foil and bake another 10 minutes.

If the stag do is completely informal, Italian pizza is a great crowd pleaser. Gather a number of meats, sausages, vegetables and cheeses. Use readymade pizza bases, coat them pizza sauce, and then pile on these toppings.

Another good idea for a stag do is to make individual calzones so that they do not have to be cut or shared. These can be made by using frozen bread dough and bottled pizza sauce with meat. Make 6 inch circles by dividing the dough into four parts and rolling each section.

Spoon the meat sauce into the center of the circles, add a tablespoon of mozzarella cheese and fold over. Use a fork to press the edges together and brush with milk.  Sprinkle with Parmesan cheese and Italian herbs. Bake for 20 minutes at 350, and watch the gentlemen line up for seconds.

Dessert

For the perfect ending to an Italian stag do dinner, most men would appreciate a chocolate Panini. These can be made by buttering one side of two pieces of bread and adding a pinch of sugar.

The alternate sides should be spread with cream cheese and half of a milk chocolate candy bar should be put between the slices with the buttered side out. These should be heated in a Panini press for two minutes and served with whipped cream and fruit if desired.

A healthier dessert for a stag do is to make a cheese and fruit platter presented in an attractive manner.

The key to a successful stag do dinner is to cater to the male palate and to have plenty of food. Italian food can be used to meet both of these requirements.

Guest writer Andrea Thompson enjoys preparing simple Italian dishes for friends and family. She writes on behalf of http://www.stagdoideas.net, where you can find lots of ideas for celebrating with the boys, such as a stag weekend in London.

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The Simplicity of Italian Soups

Posted on November 6, 2012 by Simple Italian Cooking Blog

Every Italian homemaker knows that soup is one of the secrets to stretching the food budget. Using leftovers, wilted produce or otherwise inedible bits of meat or bones, a thrifty cook can create a nutritious first course.

With the addition of some noodles, potatoes or grain, soup is often filling enough to serve as the main part of a meal.

The most important part of a soup is the broth that it is made with.  Italian cooks from the home country would never consider using a powdered or canned broth as the basis for soup, right?  Fortunately for both the wallet and one’s health, making homemade broth is very easy.

Saving raw or cooked bones, scraps and any leftover cooking juices from meat meals in a container in the freezer doesn’t take much time while cleaning up after a meal. Grouping poultry bones and meat bones in another is acceptable if there are not enough of each kind of bone to keep separately.

Pieces of vegetables trimmed during preparation and leftover vegetables can be put into another container in the freezer. Don’t forget pieces of the vegetable that you normally throw out. Corn cobs and onion peels are both good additions. Avoid vegetables in the cabbage and broccoli family as extended cooking will impart a bitter flavor to the final product.

Don’t be afraid to add salt, unless there is a medical reason to be avoiding the sodium. Good broth requires the addition of a bit of salt to taste right.

A Key Italian Ingredient… Broth

In general, you can not overcook broth. If time is of the essence, you can pressure cook the bones and vegetables with water for an hour or so.  Simmering on the stove top will give similar results. The broth will be perfectly adequate and give you a good flavor.

If you are planning in advance, poultry broth can simmer gently for up to 24 hours for a nice chicken soup.  Beef, pork and lamb bones are able to cook for as long as three days. Splashing in a little bit of vinegar at the beginning of the cooking process will help the minerals in the bones and the proteins in the cartilage to dissolve into the broth, making it more nutrient dense.

Strain out the solids gently, but avoid squeezing out the last of the liquid to help keep the broth clear. Pour the broth into a container and chill for a few hours. Fat that rises to the surface will be firm and easy to remove. The remaining broth will be rich and clear and may have become firm from the presence of collagen. This is a sign of very nutritious broth, so don’t be concerned.

From Broth to Dishes

At this point, your broth can be turned into nearly any kind of Italian soup that you like. With the addition of pasta and beans, meat broth can be transformed into minestrone soup. Leftover minestrone soup can be recycled into ribollita with the addition of stale bread and vegetables.

Ciuppin is soup featuring an assortment of seafood, white wine, onions and garlic and thickened with stale bread. Seupa à la valpellinentze is a satisfying soup made with Savoy cabbage, ham and Fontina cheese with rye bread. Other soups thickened with bread include zuppa di pane and papa al pomodoro.

Other hearty soups use grains as thickeners.  Orzetto has vegetables and barley and is flavored with smoked pork known as speck. Potatoes and barley are both used in Seupa de gri along with seasonal vegetables and salt pork.

Legumes are Great to Bulk up Your Italian Soups

Lentils and other legumes shouldn’t be overlooked when making soup. Virtù is a thick pasta and bean soup flavored with vegetables, pork and herbs. It was named after the seven young women who gathered up the seven required types of legumes, vegetables, meat and pasta and watched over it as it cooked for 48 hours. This soup is traditionally cooked in the spring to clean out the pantry of the leftover odds and ends.

You can try even a soup as simple as Cannellini Bean Soup as featured on this site.   It uses basic Italian ingredients and fits any budget – as does Pasta Fagioli.

Despite the complex flavors of Italian soups, they are generally easy to make. Using homemade broth and fresh ingredients will make the soup more nutritious and less expensive than anything you will find in the supermarket.

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The Role and Morphing of Italian Desserts in American Society

Posted on October 26, 2012 by SandraMort

Who doesn’t love Italian desserts? The wide variety of choices ensures that even the fussiest guest will be pleased. Whether preparing one of the traditional Italian recipes from the old country or the modern variations, Italian desserts are the perfect ending to a meal or a treat alongside a cup of coffee or tea.

The Role of Italian Immigrants

gelato coneAmericanized Italian desserts have been extremely popular in the United States for decades. As Italian immigrants traveled through the country, their rich cultural heritage influenced the people that they encountered. Recipes from Italy were adapted to use new ingredients, reflect local preferences or include cooking techniques from other countries, creating an entirely new generation of recipes that had never been experienced in Europe.

Desserts and more Italian Desserts…

What county fair would be complete without fried dough lavishly dusted with powdered sugar? Americanized gelato is close to our own ice cream, mass produced with much higher in fat and sugar in order to be shelf stable for long periods of time.  Our biscotti is similar to only one of the many types eaten in Italy. American biscotti is generally served with hot coffee, rather than the Italian custom of eating it alongside sweet dessert wines

The Italian Cannoli Turned American

The American cannoli, a popular crispy fried tube filled with sweetened, flavored ricotta cheese is similar to the Italian version. The primary difference is how the cannoli cheese cream filling is flavored.  While candied cherries and citrus peel are popular in Italy, Americans tend to prefer their cannoli cream to be plain or studded with chocolate chips.

Cannoli cream is used by creative cooks in many other desserts. Cannoli ice cream is a purely American invention, generally containing cannoli cream flavored base with broken pieces of cannoli shell folded in. Other pastry chefs use the filling for layer cakes or innovative baked creations.

NutellaUntil recently, Italian chocolate was mostly unknown here. In the past few years, Nutella has become increasingly available. This rich hazelnut and cocoa spread has acquired something of a cult status. It is often eaten during breakfast in Italy, but is more frequently eaten for dessert in the United States.

Old fashioned Italian desserts are relatively unknown in the United States. The sweet course in Italy contains savory elements and strong alcoholic flavors. Italian palates are also accustomed to less sugar than Americans expect.

Desserts and the Holidays

In Italy, many desserts were only made during Catholic holidays, though recently, professional bakeries have begun carrying the more popular choices year round. In addition to being delicious, many of these baked goods have religious symbolism.

Baked Easter specialties can be decorated with Doves, a symbol representing peace. The colomba di Pasqua is a buttery yeasted cake flavored with candied citrus peel. After shaping the dough into a dove shape, it is garnished with pearl sugar and almonds.

After 40 days of austere Lenten diets, Italians rejoice in the arrival of Easter. Easter Sunday is celebrated with treats unique to each of the regions of Italy. Hand made, delicious chocolate eggs conceal toys or jewelry. Cheese is baked into a sweet pie known as crostata or pastry called formagelle. Other traditional Easter desserts include cakes made from rice, wheat berries and other grains.

Fruit desserts are very common in Italy, especially in the areas with lush produce. Fruit salads, candied fruit or fresh figs stuffed with mascarpone are simple desserts. Fruit is also made into fritters, pastries and cakes. It’s even used with sweetened ricotta and chestnuts to stuff fresh ravioli before deep frying and dusting with powdered sugar.

Italian Coffee

It would be remiss to write about Italian food without mentioning coffee. Unlike the United States, dessert coffees are always drunk black and generally unsweetened. Popular variations on espresso include the caffe Americano, which is diluted with extra hot water, or the extra strong ristretto.Italian Coffee Maker

Coffee is usually served without milk after mid-morning, but may not always be unflavored. Corretto is espresso that has been “corrected” with grappa or other Italian liqueurs. An affogato is a scoop of ice cream served in a cup of hot espresso.

Italian cooks are keenly aware of balance in their meals, so heavy first and second courses will call for a light dessert. Cookies or fruit gelato might be served to guests who were served red meats or cheese and pasta dishes. On the other hand, a decadent, rich dessert would be appropriate after a light seafood or vegetarian meal.

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What is Italian Vodka Sauce Really?

Posted on August 24, 2012 by Simple Italian Cooking Blog

Raos Vodka sauce (image source: www.raos.com)

Due to growing up with Italian pasta sauces that rarely varied from a basic marinara meat sauce, the idea of a vodka sauce just didn’t sound right.  Frank on the other hand likes vodka sauce so I tried from a jar and sure enough… I didn’t like it.

That was awhile ago and we decided to try it again a few weeks ago, this time we tried the Simply Enjoy brand at Martins.  This time I enjoyed it as it didn’t seem to be overpowered by cheesy flavor.

There are many companies that offer vodka sauce as shown in the image to the right.

Main Ingredients

As with most good Italian recipes, the key is simplicity and avoiding such a mix of ingredients that you don’t know what it is you’re supposed to be tasting.

Vodka sauce is no different.  The most common ingredients I found used were:

Tomatoes (fresh or canned) -

some suggested using canned whole tomatoes and then blending them down.  I wouldn’t get diced, but instead pureed.

Cento's San Marzano Canned Tomatoes

The advantage to getting whole tomatoes is that they are often sold as the Italian plum tomatoes or the San Marzano tomatoes which I recently wrote a post on.

If you don’t want to use a food mill, just use something like the Nutri Bullet (I’ll soon be writing about this new addition to our family) or any blender or electric food processor.

Cream

- This ingredient is the reason why the color of the sauce is not the typical Italian red, but instead a toned down red, or orange.   Being a novice in this area I was always curious why  the color change – now I know and so do you!

Most recipes call for heavy cream.   My problem is I want to cut calories where I can.  So I would prefer to use half and half, in addition it doesn’t have the proteins that wreak havoc on my joints.

I’d probably add some butter for added richness and maybe a pinch of cornstarch to thicken it just a bit.

Vodka

- Typically the vodka is added in with the tomatoes and cooked down.   This not only blends the flavors throughout the tomatoes, but it also cooks out the alcohol.

However, I did come across one recipe that talked about how they got their recipe from a relative that loved this amazing homemade sauce and passed it down.   When reading the instructions, I noticed they added the vodka right before serving the pasta!   Yeah, I guess I’d love that recipe too!

Cheese

- Adding in Parmesan cheese was also a common ingredient.   I find some sauces/recipes which added more than others.   For me, it’s personal preference.  If you want it with more cheese flavor then add more, if not add less.  The good thing is you can always adjust it.

Herbs

- I was surprised to see that basil was frequently used in these recipes as I’ve never tasted  basil in any of the sauces I purchased.  Italian parsley was also commonly used, and even one recipe from Ciao Italia used capers!  I’d be curious to see how that rounds out the flavor.

And those are your main ingredients!   Not much different than a regular pasta sauce really.   You still saute the garlic, onions, etc. as you normally would and then add in the ingredients and simmer until cooked (usually 30 minutes or so).  One recipe also called for pancetta, but did admit it changes the flavor to such a degree it could go by another name.

The History of Vodka

Although I certainly am not devoting my life to the study of Italian vodka sauce, it is very clear that the general assumption is that it isn’t an authentic Italian recipe passed down through many generations having roots in some famous or not so famous Italian city destined to be the next tourist attraction.

My proof that Vodka sauce did not originate in Italy?  There is no town, province or region named Vodka!

It appears that it was sometime during the 70′s that the recipe was showcased in a New York Restaurant.  Whether the recipe was invented there or not who knows.

From then on, recipes have been created and modified – just take a look from Paul Newman’s to Prego or Rao’s as shown above.  Even I’m taking a stab at making my own version.

Recipe themes

What to do with a vodka sauce?   Obviously use it with pasta, but don’t worry as to what shape of pasta.  I’ve seen it served with both long and short.

I’ve also seen here in a NY food journal, a restaurant which makes (at the time of their article/review) a pizza with this sauce!

I wouldn’t suggest adding vegetables, but shrimp seems to be a frequent visitor to the pasta with vodka sauce plate. This I can see tasting very good, more so than with chicken – but again personal preference.

I personally think that this type of sauce would make for an excellent baked recipe.  Considering a baked pasta dish is tomato sauce and ricotta cheese, the similarities are there, but different enough that they would taste completely different!

When I create my own recipe, I’ll let you know.  I’m hoping it will be soon and I’ll keep you posted!

Sincerely,

Liz
www.simpleitaliancooking.com
Easy and Simple Italian Recipes

 

 

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Stainless Steel Coffee Canisters

Posted on August 20, 2012 by Simple Italian Cooking Blog

Friis Stainless Steel Coffee Canister

Each time I send out a newsletter, I try to include useful information that would benefit my readers.  Besides recipes, I also try to provide a fun or practical kitchen tool or gadget.

Often times to get ideas, I look around my own kitchen searching for something that was a great buy and something I’d recommend to my own family and friends.

This time it didn’t take long because we recently purchased some stainless steel coffee canisters which work great holding our fresh coffee.

It took us a few months to actually find a good canister that met our requirements – why so long?   As avid coffee drinkers – actually espresso drinkers, we go through a lot of coffee grinds.   We don’t grind our own beans, but order from a company called CoffeeAM that sells organic fresh ground coffee.

We actually order a very dark decaf Italian Roast since they don’t provide (at the time of this writing) decaf espresso.  Despite that, their customer service is excellent and we are happy to recommend them.

So, back to the canisters… we started looking at basic retail stores in the area when we were out – easy task right?  Wrong.

Three Requirements for our Perfect Coffee Canister

First, we wanted stainless steel – not ceramic, not glass, not aluminum and not plastic. We don’t recommend plastic b/c plastic is porous and will let in air and some light.  Glass – will let in light and age the beans.  We don’t recommend aluminum b/c of it’s link to Alzheimer’s Disease, plus the transfer of taste and lack of durability when compared with stainless steel.

Secondly, we didn’t want anything that had a “window”.   For example, I was at Target today and saw a canister that looked similar to the one we purchased except there was a clear window on the side (and some had clear tops) which allowed consumers to see how much coffee remained.

It is a good idea, but the more light that reaches the grinds, the quicker the grinds will age. Because we know the importance of keeping coffee protected from the elements such as light, air and heat, we really took it seriously to find a very air tight and solid (no windows) holder for our coffee.

You might be asking why not use ceramic canisters, and the only thing I can say considering we’ve used ceramic ones for years, is that the ones we saw at the stores had really poor seals for the lids.

The quality has just really deteriorated, and unless you can really touch and feel them to test them, we were a little hesitant (I can’t stand doing returns with online purchases!).

What We Purchased

We ended up buying two 16 oz. Friis canisters from Amazon, which hold 16 oz. of ground or whole coffee beans.   Since we order our coffee espresso ground, more coffee is able to fit  (but it is a tight squeeze).

Another thing that I in particularly learned is a good coffee canister is not super cheap.   I think we paid about $23 per, but I know these will last a long time and they look nice in our kitchen.  I’m glad we made the purchase and I’m glad our espresso grinds are staying fresh!

Three Things We Really Like About the Friis

1.  The other thing that we like with these canisters is the latch for the lid.   It is very easy to open and close with just one hand and the seal is nice and tight.

2.  There is also a dial on top which you can position to the day of the month in order to tell how long it has been since the last refill.

3.  And one final tip on this gadget is the freshness valve which some how “vents away continuous CO2 gases that are a result of the roasting process” according to the Product Description. You’ll have to purchase new valves after about 6 months, but these can be purchased as a “Friis Freshness Valve Replacement Kit” for about $5 at Amazon and you’ll be set for a year.

If you want to read some customer reviews, you can do so at  Amazon, where we did.   Good luck with your own shopping and enjoy your cup of java!

Liz
SimpleItalianCooking.com

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Pasta with Chicken, Tomatoes and Olives Recipe

Posted on August 14, 2012 by Simple Italian Cooking Blog

Pasta with Chicken, Tomatoes and Olives

This past week we received the latest version of La Cucina Italiana Magazine October 2012 edition.   If you are not familiar with this magazine, I wrote about it here.

The magazine gives lots of authentic Italian recipes and is filled with beautiful and professional images and articles.

As I was flipping through the magazine, I came across the recipe on page 65 called Malloreddus al Coniglio.

Fortunately they give the English translation – Malloreddus with Roasted Rabbit, Tomato and Olives.

Like you, I need recipes that are easy to make and don’t require tons of time and extravagant ingredients.  Since I love the recipes in the magazine I often try to find recipes that I can simplify down and use for my own.

The recipe I am sharing with you is inspired by their recipe.

A few recipe changes

Malloreddus Pasta

I kept most of the ingredients the same switching the rabbit out for chicken, and omitted rosemary, red pepper flakes (due to stomach aversions to these flakes).

Also, instead of fresh Malloreddus pasta (see image at right), I used regular bow tie pasta – Farfalle.

I also ignored the instructions to marinate the meat in the sauce overnight.

Instead, I just let the flavors simmer while the sauce cooked.  Keep reading… you’ll see…

Serves 4
Total Time:  Approx 30 minutes or so.

Ingredients

  • 2- 3 sliced garlic cloves
  • 3-4 Tbsp extra virgin olive oil
  • 1/2 cup sliced pre-cooked chicken meat (you can even omit the chicken for a meatless dish)
  • dash salt and pepper (optional)
  • 4 large fresh ripe tomatoes diced (keep all the juice).
  • 1/2 cup chopped olives (kalamata, Italian green olives, or a mix of both)
  • handful of sliced fresh basil
  • 1 lb Farfalle or other similar pasta shape

Instructions:

  1. In a large saute pan (I used my Cuisinart French Classic Stainless 5-1/2-Quart Saute Pan pan which I wish everyone owned), heat the olive oil over medium heat
  2. Add in the garlic and saute until fragrant for about 3 minutes
  3. Add in the cooked chicken, olives and tomatoes and give a good stir
  4. Meanwhile bring a pot of water to a boil and cook the pasta
  5. Cover the sauce mixture and simmer over low- medium heat.
  6. Note:  If the mixture becomes too dry, perhaps from the tomatoes cooking down too much, take some of the pasta water and add it in.  
  7. When the pasta is ready, reserve some of the water off to the side and then transfer the pasta into the sauce pan.
  8. Note:  If your pan is not large enough to accommodate the pasta, then transfer the pasta to a large bowl and add in the sauce.
  9. Add in the fresh basil
  10. Serve topped with some Romano or other Italian cheese.

Tips:

  • This recipe can easily become a vegetarian dish by omitting the chicken.  My goal with the chicken was to mainly add some more flavor, not to make the chicken the focal point of the dish.
  • I would recommend sticking to short pasta for this recipe.  I had actually never heard of Malloreddus pasta and certainly never seen it in our stores here.
  • The olives… I had planned on using only kalamata olives just like the original recipe called for but long and behold I didn’t have a spare jar and only had a few left in the fridge.  I did however have some Italian green olives which I used and found the mix was really nice.
  • The Italian green olives are more mild than the kalamata olives and for anyone who doesn’t like kalamata olives, try using just the green olives.   Keep in mind, true Italian green olives are more pricey, but you can also use the Spanish green olives even if stuffed with the pimentos which you can keep or just remove.
  • Again as always fresh is best.   If you absolutely cannot use fresh tomatoes use diced canned tomatoes with little or no salt and rinse them really well.   There are no set rules here, so try what you feel is best.
    For example maybe next time, if in the winter when tomatoes are not all that great – I’ll try a can of whole tomatoes and crush them and let the sauce mixture cook down longer about 30 to 40 minutes.
  • Using fresh basil is best.  I actually had some that I froze in ice cube trays from last year’s garden and it still gave a wonderful fragrant aroma to the dish.

I hope you try this recipe – it is wonderful, easy to make and really simple!

Mangiamo!

Liz
www.simpleitaliancooking.com
Simple Italian Recipes

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What are San Marzano tomatoes?

Posted on August 13, 2012 by Simple Italian Cooking Blog

“What kind of tomatoes are these?”  I asked my husband’s family in OH about 5 years ago while admiring their home grown tomatoes.  I had never seen such a sight.   These were super-sized Roma tomatoes, but they weren’t Roma tomatoes at all. 

“These are Sicilian tomatoes,” was the reply. “The seeds were shipped to us by Aunt Rosalie and we grow them here.”

And sure enough they do grow.

As you can see in the image how big they can grow.  Those green peppers you see are not small hot peppers, they are full size green peppers.

So although those three smaller red tomatoes look like the size of Roma tomatoes, they are not – they are at least 3-4 times that big!

Sicilian tomatoes – to be or not to be…

For nearly 5 years now, I’ve called these tomatoes Sicilian Tomatoes.  No one ever knew their real name – just Sicilian Tomatoes.

Until one day a few weeks ago when I was in Walmart and came across this can below:

Cento's San Marzano

Suddenly, they were no longer this mysterious Sicilian tomato – they were actually San Marzanos!

Certified means they are cultivated according to specific Italian guidelines and procedures.  I don’t know all the specifics.

These tomatoes are not cheap.  At Giant/Martin’s I saw them for almost $5 a can, at Walmart they were still up there at $3.47 (give or take a few cents).

I haven’t done a taste test yet, but am looking forward to doing one – especially since the sodium is only 20mg!

Not knowing much about this variety of tomatoes, I decided to do some research.   I found a great website (http://www.sanmarzanotomatoes.org/) that offers a well rounded history of the tomato, and even debunks the literature on Wikipedia.

I’d recommend reading it as it provides some really interesting information.  The article  paints a wonderful picture of the life of the tomato – equating its growth in popularity to near demise, then its successful rebound to that of a typical celebrity.

Once you read the article, you really will have a better appreciation for all that this tomato has gone through.

Where San Marzano Tomatoes come from:

These Italian tomatoes come from the region Campania which is located to the west of Naples down to North of Salerno.   There is a village named San Marzano and it is told the awesome quality of the tomatoes from this region is due to the rich volcanic ash of Vesuvius which penetrates and nourishes the area’s soil.

However, these tomatoes can be grown just about anywhere – not only in Italy but also in the US – as proven by my relatives in OH.

Why are they so great?

These Italian tomatoes are of course larger than Roma tomatoes, and they are really meaty, meaning it’s not like a slicing tomato which has mostly liquid inside.

As a result of its meaty interior, it makes for a great 100% homemade sauce – meaning actually using a tomato mill to strain the liquid and remove the seeds.  From there you would cook the tomatoes, add in your seasonings, and create your sauce. I love this type of sauce!

These tomatoes are also great for when you want to keep your tomatoes in chunks, such as my recent Ziti with egglplant, zucchini and tomato recipe, or other similar type pasta dishes where you want to keep the tomato pieces whole.

They would be great for pizzas as well, such as a Margarita Pizza where you place slices of the tomato around the pizza along with fresh mozzarella and basil.

If you are interested in growing these tomatoes, I again refer you to this website: http://www.sanmarzanotomatoes.org/how-to-grow.html which has a great step by step guide for these particular tomatoes.

Since many stores won’t sell them in their produce section and nurseries don’t usually have them either, you’ll be on your own to probably grow them from scratch.

One nursery which does supply these tomatoes as seedlings is Corso’s Flower and Garden Center in Sandusky, OH.

San Marzano tomato

San Marzanos are indeterminate plants which mean they grow like a vine – not a bush.  Proper staking and support is essential, especially since these suckers are big and heavy.

When done right, you’ll have your hands full!   Just take a look at one I picked from my garden last summer to the right.

That is not a child’s hand either – that is my hand!  So if that doesn’t give you a clue as to how big they can get I’m not sure what will.

I’d imagine the one I’m holding is about 7 inches long.   The color is pale because I had a real issue with destructive pests so I’d pick the tomatoes a little early and let them ripen in the sun by the window.  It worked perfectly fine.

In fact, at the end of the summer when I took my garden down there were still a ton of green tomatoes, so I saved them and let them ripen inside and they still tasted great!

A few pickings from my garden last year.

Since I’m talking about my garden from last year (I didn’t grow one this year), here’s another picture for fun which shows a watermelon, cantaloupe, cucumber, eggplant, and some cherry tomatoes, plus one of the “Sicilian” tomatoes next to the cantaloupe.

I have to say the cantaloupe was so sweet and amazing. I recommend growing your own if you have the space.

In the end, in some respects I’m kind of sad that the Sicilian Tomatoes which were such a mystery don’t originally originate from Sicily, but have their roots further North.  Nonetheless, these tomatoes are grown in Sicily and all over Italy.

On the other hand, I feel like we’ve got an amazing treasure as the Krause family has been cultivating and growing these tomatoes whose seeds were shipped from our family in Sicily.  It’s a real honor to own these seeds (yes I saved a bunch), and to know we are growing a piece of Italian history and tradition right here in the USA is something I find incredible and very special.

Liz
www.simpleitaliancooking.com
Easy Italian Recipes

 

 

 

 

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Digital Cooking Thermometers

Posted on August 6, 2012 by Simple Italian Cooking Blog

Earlier this summer, we invested in an digital meat thermometer.   I’ve ever only used the standard thermometers and never gave much thought to it.

ThermoWorks Original Cooking Thermometer/Timer

That changed awhile ago, when watching Americas Test Kitchen, and they reviewed a number of various thermometers.

As with all their live reviews, they test each product for different factors.

I don’t remember everything they talked about regarding the thermometer, but you can watch the episode at their site if you have a membership.

If it’s recent, you can probably watch it without a membership.

The one we purchased (Taylor) was not reviewed, but here’s the results of the ones which were reviewed – you can check out the full review here:

Recommended with Reservations:

  • Polder Classic Cooking Thermometer/Timer
  • Maverick ET-8 Roast Alert Oven Roasting Thermometer
  • Maverick ET-83 Dual Probe Roast Alert

Not Recommended:

  • Acu-Rite Programmable Digital Meat
  • Taylor Commercial Remote Probe Digital Cooking Thermometer/Timer
  • BonJour Compact Meat Thermometer
  • CDN Touch Screen Probe Thermometer/Timer
  • Polder Preprogrammed Cooking Thermometer
  • CDN Combo Probe Thermometer, Timer & Clock
  • CDN Programmable Probe Thermometer/Timer

The one I use is Taylor that I got from Amazon, and I can’t tell you where it fits in the above.  According to Amazon Reviews, it got an average of 3/5 stars – not great, so I’m not going to recommend it for you.

If anything I trust Americas Test Kitchen – they test their products for months to ensure longevity and accuracy.  Plus they got 4/5 stars on Amazon out of 146 reviews.

Obviously, my goal is not to sell you the one I have, but to share with you a few advantages of using a digital thermometer as I have found in my own kitchen.

Why Digital?

I find using a digital thermometer is easier to read.  Just like when you are taking your own temperature when sick with the flu, a digital display is just easier.

Secondly, these digital thermometers sit outside of the oven.   What this means is I don’t have to keep opening the oven door to get a read on the temperature.

Every time we open that door heat escapes.  Digital thermometers have a metal probe at the end of a long insulated wire which plugs into the console.    You insert the probe into the meat and shut the oven door.

Don’t worry about the door not being able to shut all the way – it will and you’ll be fine.  Keep the thermometer on the counter or wherever is convenient.  Mine came with magnets but my oven door is not magnetized – so it sits on the counter. Works great.

Features

Most thermometers like these include timers which is great because it’s an all in one gadget.   They can also be pre-configured for temperatures of various meats.

For mine, I just turn it on, set the temperature I want and once the probe recognizes that the temperature of meat is the same as what I set, it starts beeping.  You can ignore this by turning the Temp. Alert button to Off.

You can also use the thermometer as just a timer, which is a nice touch.   Since mine is magnetic I keep it attached to our refrigerator and it’s out of the way (plus it won’t get lost in our junk drawer).

The only downside and I’m not sure if it’s related to just ours or all of them, but the ON/OFF button is hard to move.  Something I find annoying, but can easily overlook.

Costs

Ours was about $18, but the Top Recommended one from Americas Test Kitchen was $19.00.   Not a bad price in my opinion if it works and is accurate.

If I were an avid meat eater, I’d probably get the ThermoWorks, but I’m fine with our Taylor and works fine for our Roasted Chicken which we have about once every two months or so.

One thing that I learned from America’s Test Kitchen is that it is a good idea to purchase an extra probe – first in case the original probe is inaccurate (this is not uncommon) and secondly because the wires can break from being in drawers and being tossed around over time.

Here’s to happy cooking!

Liz

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Eggplant, Zucchini and Tomato with Ziti

Posted on August 4, 2012 by Simple Italian Cooking Blog

Here is a recipe that I love to make and really hope others benefit from it.   It uses fresh vegetables and is very easy to make and serve.

I’ve actually used this recipe before on my site, but with one difference – with the other recipe I use pasta sauce already made, while in this recipe I use fresh tomatoes and let them cook down.

I’d give yourself a good hour from start to finish with half that time doing the chopping and prepping.

The three main vegetables are eggplant (melanzane), zucchini (zucchine), and tomato (pomodoro).  Yes, technically tomatoes are fruits, but let’s keep it simple eh?

This recipe is one of my favorites because there are no hard and fast rules with quantities, measurements or even ingredients.

For example, you can choose to use three zucchini or if you only have two then use two.   If you have a really large eggplant, you can use half of it or all of it.

The one biggest tip I would have to give is not to skimp on the tomatoes, and try your best to use meaty tomatoes like Roma.

Main Ingredients:

  • 5-6 large ripe chopped tomatoes (if using Roma tomatoes you will need more)
  • 1 eggplant peeled and chopped
  • 2-3 chopped zucchini
  • Extra Virgin Olive Oil
  • 3 cloves garlic crushed
  • A good handful of fresh basil
  • Ziti pasta (any short variety and if you only have long, that is fine too)
  • Salt
  • Italian grated cheese such as Romano or Parmesan
  • Reserved pasta water

Directions:

  1. Start off by heating a large frying pan with about 3 Tablespoons of olive oil over medium heat
  2. Add in the crushed garlic
  3. When the garlic is fragrant, add in the eggplant and zucchini and cook for about 10 minutes giving a stir from time to time
  4. Add in the chopped tomatoes, stir and cover for about another 10 minutes giving a good stir from time to time
  5. Your vegetables should at this point be cooking down with liquid in the pan and tender to pierce with a fork.
  6. Add in a pinch of salt
  7. Start bringing the water to a boil for the pasta and cook the pasta
  8. When pasta is al dente (a slight chewy bite – not mushy!), transfer the pasta to the frying pan.  **Remember to reserve some of the pasta water just in case you need to add some liquid to the sauce later**
  9. Add in the fresh basil and give a good stir and serve
  10. Top with cheese.

A few tips I learned along the way:

  • Sometimes I add an extra swirl or two of the olive oil if some flavor is lacking at the end.
  • Goes great with garlic bread on the side plus a salad – try a cannellini bean salad or regular green salad.
  • Taking the time to remove the seeds from the eggplant will cut down on the bitter taste from eggplant, but in lieu of time you can easily just skip that.  I do it both ways depending on my time frame (and mood).
  • Using the reserved water really helps especially if you cook down the tomatoes too much.
  • As mentioned above, you can save more time by using a tomato pasta sauce -but the flavor will be different.
  • The bigger the frying pan the better.  I use our Cuisinart French Classic Stainless 5-1/2-Quart Saute Pan which I love!   It’s perfect for these types of dishes.
  • This recipe gives about 4 servings, and makes for great left overs.

I learned this recipe from my mother-in-law who first made it for us with fresh vegetables right from her garden outside.

The zucchini however were white Italian zucchini which have a milder taste.  So our regular green zucchinis do change the flavor a little bit, but in no way is it a bad thing!

I’ve made this dish without the eggplant, and kept it to tomatoes and zucchini as well.  You just can’t beat it!

Have any tips or ideas of your own – comment below and let our readers know!

Liz
SimpleItalianCooking

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