World Nutella Day - Banana Nutella Turnovers

Today is a great day. Hopefully the Giants will send the Patriots packing, but I digress.

It's WORLD NUTELLA DAY!

Two lovely ladies, American expats Sara Rosso at Ms. Adventures in Italy and Michelle Fabio at Bleeding Espresso, host this wonderful international event.

I really need to make something different, but I love the banana/Nutella combo. Next year, I will do my best.

This year I was short on time. I always have puff pastry in the freezer. This recipe couldn't be easier or more delicious. Enjoy.


BANANA NUTELLA TURNOVERS

2 sheets puff pastry (if frozen, defrost in fridge overnight or on the counter for approximately 20
minutes)
2 ripe bananas
1/2 cup - 1 cup Nutella (to taste)
1 egg
raw sugar for sprinkling or cinnamon sugar (the latter to be added after baking)

Preheat oven to 375/190.5
Rough mash the bananas with a fork
Mix in the Nutella

In a small bow, add one tablespoon of water to the egg, beat to create an egg wash

Roll out each pastry sheet. You might want to put some flour down to prevent sticking.

Cut into 4x4 (inches) squares

Fill in center (careful not to overfill)

Brush edges with egg wash

Fold in half creating a triangle

Press edges together and use the tines of a fork to seal

Put on a baking sheet lined with parchment paper

Brush top with the egg wash and prick the top with the fork to create tiny holes

Sprinkle with raw sugar (optional)

Place in fridge to keep cool while you prepare the other turnovers

Bake for 25 minutes or until golden brown

Let cool, the filling will be VERY hot

Once cooled you could sprinkle confectioners/powdered sugar or cinnamon sugar on the turnovers.

My Own Top Chef Challenge: Farro Salad with Roasted Mushrooms and Parmesan

Add farro to the list of foods I have never cooked before moving to Italy.

To be honest, I don't think I ever ate farro until I moved here.

I love barley. I know mushrooms and barley are a good flavor combination.

I checked my cookbooks and the internet for a farro/mushroom recipe. I found one on a favorite cooking blog, Food52

The recipe and a very nice photo are HERE.

The only modification I made was to add less than 6 tablespoons of olive oil at the end.

This salad was DELICIOUS. The next day I ate it cold and it was yummy that way as well.

I'm definitely added farro to my must-have-it-in-my-pantry-at-all-times list.

Can we talk about the deliciousness that is Chef Eric Ripert?

I've been watching "Top Chef" Season 5 on LEI (the Italian version of Lifetime...television for women). It's down to the final four.

Chef Ripert was one of the guest judges on an earlier episode. He's the head chef and co-owner of Le Bernardin in NYC. This four star restaurant is known for fish and is considered one of the best restaurants in America.

I love his accent. I could listen to him read the United States Capital Gains tax bill.

I get down right giddy when he and his best friend Anthony Bourdain show up on my favorite cooking and travel shows.

It cracks me up that in the video below, Chef Ripert says his recipe for sauteed cod with pea shoots and ginger-lemon scallion broth is easy.

Homemade Nutella Banana Pancakes

I cannot believe it's already the fifth anniversary of this glorious event!!

Thanks to the wonderful Michelle at Bleeding Espresso and Sara at MsAdventures in Italy, all across the world people will be enjoying World Nutella Day. Sara and Michelle will post a round of up all the yummy goodness on Monday, February 7th.

This year I decided to make Nutella Banana Pancakes. Before I moved to Rome I always used pancake mix. Then when I realized I could make them from scratch and not have to pay four euros for a tiny box of mix at Castroni, I never looked back.

It's so easy, no more preservatives and they taste better. Not sure why the heck I didn't make pancakes from scratch earlier.

Here's the recipe adapted from THE BIG BOOK OF BREAKFAST COOKBOOK.






Basic Pancake Recipe

* 1 1/2 cups all-purpose flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 large eggs
* 1 1/2 cups milk
* 3 tablespoons melted butter
* 1 or 2 bananas smashed
* 1 or 2 tablespoons Nutella

DIRECTIONS
1. Crack eggs into small bowl and whisk until foamy.

2. Whisk in milk and melted butter.

3. Place flour, sugar, baking powder and salt in medium bowl and stir together.

4. Gradually add dry ingredients, whisking briefly after each addition, just until smooth. Do not overmix.

5. Stir in bananas, Nutella

6. Heat griddle. If using electric, aim for 375; if using stove, heat until water flicked on surface bounces but does not evaporate immediately.

7. Brush griddle with oil that has a high burning point; vegetable or canola will work well. (I use butter)

8. Using 1/4 cup measure for small pancakes, 1/3 cup measure for larger, scoop batter out of bowl.

9. From about 3” above griddle, pour batter in solid stream onto griddle.

10. If batter is a little thick, spread it out so that cake is roughly 1/4" tall

11. Watch cake closely; once edges are dry, and a few dry-edged bubbles have formed on top, check the cake’s underside. It should be roughly the color of honey.

12. Flip cake, cook until golden brown.

13. Serve immediately.

TIPS:

Don't overmix the batter
Use a nonstick skillet or griddle
Use a spatual with a nonstick coating.
Turn pancakes only once

Made In Italy, Food & Stories...a fantastic cookbook

I know I've said several times I'm not going to buy anymore cookbooks. I couldn't help myself.

I heard great things about this book. While waiting for a friend, I started to skim though it, then bought it.

It's excellent. Some of the recipes are beyond my culinary level but I found it accessible.

Giorgio Locatelli grew up in a small town near Milan and has been cooking since he was five. He owns a very successful restaurant in London. Most of the recipes have a Northern Italy influence.

This is more than just a book of recipes. Locatelli is an excellent writer. He gives great insight into the history of various foods/recipes. The book is well illustrated and I loved reading about his family.

It took me a while to read this book. I wanted to savor every single page. If you love Italian cooking, especially Northern Italian cuisine, I recommend this book.

Flashback Friday - Sandra Lee's Kwanzaa Cake

Oh LAWD!

This abomination is probably one of the funniest and scariest things I have ever seen.

There is no such think as a Kwanzaa cake. Earlier, she made a Hanukkah cake because she had converted to Judism for her ex-husband. Never mind that nothing in the cake was Kosher.

She's dating New York Governor-elect Andrew Cuomo. Is Mrs. Lee going start screwing up Italian food? I could see her taking a can of Spaghettios throwing some grated cheese on top and saying "Here's a lovely semi-homemade Eye-talian dinner!" Her "tablescape" would look like a trattoria on crack and God only knows what type of hideous cocktail she would make.

Some people watch her show as part of a drinking game. That number is not enough to explain why her shows/books are so popular. She not a cook or a chef. I don't get it, I really don't.

I have no idea which part of this "cake" is more offensive. What do Corn Nuts (WTF?!) have to do with Kwanzaa? How can using all store bought goods represent a celebration of the harvest? My mind is blown. This woman is making millions a year.

Yep, making millions and doesn't even write these "recipes" herself.

Jezebel.com wrote a POST about the woman behind this and other lovely treats.

Have a great weekend.

Favorite Things: A Pasta e Fagioli recipe from Giada de Laurentiis

I don't think I ever had this dish until I moved to Italy. Each region of the country has their own way of making pasta and beans soup. Every region thinks their way is the best/correct way.

I have heard it pronounced in New York and New Jersey as Pasta Fazoool.

With all this rainy weather I crave this delicious hearty soup.

Here is Giada de Laurentiis' RECIPE.

What is your favorite winter soup?

Amazing recipe from David Lebovitz: Roast Chicken with Caramlized Shallots

Ciao bloggisti:

I made this last night and had to post about it. This dish is going to be added to my "go to dishes". It's so easy, yet flavorful.

Most of the ingredients I had on hand. Next time I make it, I wonder if I should add some Herbs de Provence. I don't know really what to do with said herbs.

HERE is the link to the recipe. Enjoy.

Ina Garten's Honey Vanilla Pound Cake. Some help from bakers?

One of the gifts I received for Christmas was Ina Garten's latest cookbook (thanks sis!)

I made the Honey Vanilla Pound Cake. This is the first time I have baked something from scratch here and I have some questions.

I couldn't find cake flour. I read online that you subtract a tablespoon from each cup of all-purpose flour and add some cornstarch but I couldn't find any cornstarch. While the cake was good, it was a little too dense. Maybe Castroni's sells cake flour?

Also in converting the temperature (350) to Celsius (180) I wonder if the oven was too hot. My cake browned quickly on top and was not baked all the way through. I had to leave it in longer.

Last but not least, the recipe called for 4 extra-large eggs but I could only find large. In the future should I used 5 large eggs?

Thanks.

My own Top Chef challenge: Homemade Chicken Stock

The Foster's Market Cookbook is one of my go-to books.

I was at the farmer's market and noticed how incredible the vegetables looked. I wanted to try Foster's Roasted Red Pepper and Eggplant soup recipe.

The problem? Like most soups I needed chicken stock/broth. In L.A. I used to make soups all the time and just bought stock from Trader Joe's.

Yes, I did hear that homemade stock makes a difference but for some reason I had it in my head stock was hard to make.

Well living in Rome I couldn't find canned stock so I had to make it.

Inspired by a post from the lovely Michelle at Bleeding Espresso, I bit the bullet.

Folks I've seen the light. Just like with marinara sauce, I will make my own for now on. It was easy and I could absolutely taste the difference.

Here's a basic simple recipe from The Unemployed Cook Blog.

My own Top Chef challenge: Plantains

It's a little weird that in all the years I lived in L.A. I never cooked plantains. I'm sure there must be a market somewhere in the city that sells them. I never saw them at any of my farmer's market or in my local supermarket. I can't remember if Bristol Farms had them.

Yet I've seen them in Campo dei Fiori at the vendor we call the Bulgari of Campo because while his produce is beautiful and diverse, it's very, very expensive. You can also buy them at the Piazza Vittorio market and Prati's Trionfale market.

I was at the Trionfale market this morning and picked up a few. The vendor I went to has a great selection of Caribbean, Asian and African food. Some of fruits and vegetables I have never heard of.

Plantains are extremely popular in the Caribbean. My dad used to buy then in the City and they are perfect thing to eat with jerk chicken, or beans and rice.

Super easy to make all you need are plantains (the "browner" the better/sweeter), oil and a pan.

Fry the sliced plantains in the oil on med/high heat until they get a little crispy around the edges. Put then on a paper towel to soak up the excess oil.

Some people like to sprinkle brown sugar on top. I leave the sugar off for side dishes but would put some on if I'm using the dish as a dessert.


photo: foodnetwork.com

My own Top Chef challenge: Fennel

Along with trying to rely less on recipes, I'm also trying to cook with new ingredients. I have never cooked fennel before.

While this vegetable is not that popular in the States, it's huge here. You see it everywhere.

I saw chef Giada de Laurentiis cooked with it several times on her Food Network show when I lived in America.

I was at the market and on a whim I bought some.

I made her Roast Fennel with Parmesan.

This dish is so easy (I used slightly less olive oil) and absolutely delicious. The salty cheese works well with the sweet fennel. I will make this one over and over again and next time I might add some pancetta.

With such a simple dish the quality of the ingredients must be excellent.

You can find this recipe in Giada's fantastic cookbook "Giada's Family Dinners".

Roasted Fennel with Parmesan
Ingredients
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Directions
Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.




Not only does it taste good, it's a pretty dish. I forgot to sprinkle the fronds over it.

The Best Darn Lemonade Ever!

I've made lemonade before. It's simple...lemons, sugar and water.

But in the past something was off. I finally figured it out. Simple syrup. Melting the sugar makes the lemonade's consistency better.

Oh how I love lemons. I can't wait to have a lemon tree in my backyard.


The Best Lemonade Ever

1 ¾ white sugar
8 cups water
1 ½ cup lemon juice (about 10 lemons)

In a small saucepan combine sugar with 1 cup of the water. Bring to a boil until the sugar dissolves. Allow to cool to room temperature then refrigerate until chilled.

Put the lemons in hot water for 10 minutes then roll to loosen up the juice.

Remove seeds from lemons (leave in as much or as little pulp as you like). Squeeze the lemons in a pitcher, added the chilled sugar syrup and then 7 cups cold water.

You can add some lemon slices for decoration

I also like to add a couple mint leaves.

This a great jump off for Strawberry, Peach or Cherry Lemonade.

What’s Cooking Wednesday – Tomato & Goat Cheese Tarts

For more WCW recipes head over to Shan's place.


This is hands down one of my favorite Ina Garten recipes. I found it in an issue of HOUSE BEAUTIFUL. I assumed I could find goat cheese in the supermarket but had to go to a cheese store.

There is a fantastic shop by Campo de Fiori where farmers bring their cheese. The goat cheese in this place is outstanding. I couldn't find any with the herbs Ina talks about, but plain, fresh goat cheese is fine.

INA GARTEN'S TOMATO & GOAT CHEESE TARTS
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.


This tart with simple green salad and a nice crispy wine is a perfect light lunch. My tart looks busted but is was sooooooo good.

What’s Cooking Wednesday – Pasta Rustica with Chicken Sausage and Three Cheeses

For more WCW recipes check out Shan's Place.



This the perfect thing to make on a chilly night. It tastes even better the next day. I found this recipe in a Williams-Sonoma catalog. Usually I'm not a fan of chicken or turkey sausage but this recipe is full of flavor.

2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings removed
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon hot red pepper chile flakes
1 can (28 oz.) tomatoes in puree, tomatoes coarsely chopped and puree reserved
Salt to taste
1 lb. penne pasta
1 1/4 cups ricotta cheese
2 cups shredded fontina or mozzarella cheese
1/2 cup grated Parmigiano-Reggiano cheese

In a large dutch oven/heavy sauce pan over medium heat, warm oil. And onion and cook until golden, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add sausage and cook, breaking it up into bite-sized pieces, until no longer pink, about 6 minutes.

Stir in basil, oregano, and red pepper flakes. Add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer stirring occasionally, until thickened, 10-12 minutes. Taste and adjust seasonings.

Preheat over to 350F. Lightly oil a baking dish. Bring a large pot of water to a boil over high heat. Salt water, cook pasta until barely al dente. Drain.

In a large bowl, toss pasta with sauce, ricotta and fontina. Spread in the baking dish and sprinkle with Parmigiano-Reggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 minutes.

Let stand 5 minutes before serving. Serve hot. Serves 6-8.

What’s Cooking Wednesday – Tracey's Lemon Mushroom Chicken

Please visit Shan's place for more recipes



One of my sister's best friends Tracey made this dish for my sister's bridal shower. It's was a big hit. It's easy and it's one of those dishes that can be fancy or just perfect for a casual dinner. The key is to used the highest quality ingredients you can.



TRACEY'S LEMON MUSHROOM CHICKEN
Approx. 1 lb thinly sliced chicken breasts
1 cup flour
1 tsp salt
black pepper
1 stick butter
1 lemon
8 oz sliced mushrooms
2 cloves crushed garlic
1/4 - 1/2 dry white wine

Combine salt, pepper and flour in a ziploc bag. Add the chicken, seal and shake to coat the chicken in the flour mixture.

Saute the garlic in 1/2 butter then add the chicken. Saute 2-3 minutes per side or until cooked through.

Remove to a plate and squeeze lemon juice over the chicken. When you have finished cooking all the chicken and the rest of the butter and deglaze the plan, then add the mushrooms. Cook for a few minutes, add the rest of the juice from the lemon. Simmer again for about 5 minutes and then add the wine.

Return chicken to the pan. Simmer for another 3 minutes and serve.

I usually add a parley sprig for decoration and serve this with rosemary roasted potatoes.

What’s Cooking Wednesday – Strawberry Rhubarb Tarts

For more WCW recipes check out Shan's place.

A few weeks ago I was walking through Trastevere and saw this store.



I saw stalks of rhubarb and had to buy them. I haven't had any since I moved here. Strawberry Rhubarb is one of my favorite food combos. The sweetness of the strawberries cut the tartness of the rhubarb.

I love Strawberry Rhubarb pie with a crumble top. However, I didn't have the time or energy to look for oats. I had pasty sheets in my freezer (I was going to make a goat cheese tart at some point) and used them instead. Not sure when rhubarb is in season again (spring?). When it is I will be making these.


Strawberry Rhubarb Tart

Follow the instructions for defrosting your pasty sheets or make your own. Cut the dough into 7-inch rounds. Put them on a parchment paper lined cookie sheet. Place sheets into the refrigerator while you prepare the filling.

For the filling:
1 pound rhubarb, cut into 1 inch pieces (approximately 3 cups)
1 pound fresh strawberries, cut into 1 inch pieces
1/3 cup all purpose flour
3/4 - 1 cup granulated white sugar

Combine the rhubarb, strawberries, flour and sugar.

Take the pastry out of the fridge and place some of the filling in the center, leaving a border or an inch or so (You might need to leave closer to two inches depending on how much filling you use. I didn't leave enough and some of my tarts spilled over).

Place the tarts back in the fridge for 15-30 minutes.

Preheat the oven to 400 degrees.

Bake tarts on the center rack for approx. 25-30 minutes until the crust is golden.

I'm sure this taste great with some good vanilla ice cream or fresh whipped cream.

Makes 8 tarts.

What’s Cooking Wednesday – Easy Roasted Potatoes

For more WCW recipes check out Shan’s Place.

I thought the follow would be Thanksgiving appropriate. I don’t have exact measurements but this is very easy to make.

Potatoes (I like little new potatoes)
Butter, melted
Olive oil
Salt
Pepper
Dried Rosemary

Scrub potatoes clean, don’t break the skin. One medium potato serves one person. Cut into to quarters or halves depending on size. Place loosely in a baking dish.

Add a few tablespoons of melted butter mixed with olive oil (approx. ¼ cup of oil for a pound of potatoes). Coat the potatoes well.

Roast at 350, turning occasionally until they are browned on the outside and tender inside, approx 1-1 ½ hours.

Halfway through the cooking add salt, pepper and rosemary to taste.

You can also try these with different spices or some roasted garlic.

What’s Cooking Wednesday – Italian Style Macaroni and Cheese

Today's What Cooking Wednesday is one of my favorite dishes to make.






I adapted my mom’s (she used cheddar cheese) and a recipe from THE NEW BASIC COOKBOOK. This is an excellent overall cookbook. It’s very user friendly.


I don’t have exact measurements for some of the added ingredients so use as much or little as you’d like.

You can use different types of cheeses if you can’t find Gruyère. Just make sure they melt well. I used Swiss. The better the quality of your cheese, the better the dish will be.


1 pound ditalini or another small tube-shaped pasta
1 small onion
pancetta cubed
4 cups milk
4 tablespoons (1/2 stick) unsalted butter
6 tablespoons unbleached all-purpose flour
dash of nutmeg
salt and pepper to taste
12 ounces Gruyère cheese, grated 4 cups.

Cook the pasta until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.
While pasta is cooking, saute the onions until soft, set aside.
Saute the pancetta until slightly brown, set aside.

Preheat the oven to 350.
Bring the milk just to a boil in a heavy saucepan and set aside.
Meanwhile, melt the butter in another heavy saucepan. Add the flour and whisk over low heat for 5 minutes. Do not brown. Remove from the heat.

Add the hot milk to the flour mixture and whisk well. Add the nutmeg, season with salt and pepper, and return the pan to the heat. Cook over medium heat, whisking constantly, until the mixture thicken, 5 minutes. Add to the pasta and toss well to coat completely.

Butter a 13 x 9 x 2-inch flameproof baking dish, and fill it evenly with the pasta and sauce.
Distribute the grated cheese evenly over the pasta, and sprinkle with black pepper.





Place the dish on a baking sheet, and bake until hot, 20 to 25 minutes.

Place the dish under the broiler, 4 inches from the heat, until the top is slightly golden and bubbling 3 to 4 minutes. Serve immediately. (the leftovers the next day taste even better)
8 portions.

What’s Cooking Wednesday: Spicy Caribbean Black Beans

There are more recipes over at Shan's place.

Perfect for serving with white rice, I found this traditional recipe in the book HOT & SPICY CARIBBEAN. This recipe isn’t that spicy. You can add more peppers to taste. Note: The salt is added at the end of cooking time; adding it sooner will make the beans tough.

The beans taste even better the next day.

1 pound black beans. Water to cover
10 cups water
2 green bell peppers, diced
3 tablespoons olive oil
1 cup onion, diced
4 garlic cloves, minced
½ teaspoon freshly ground black pepper
1 ½ teaspoons oregano
1 bay leaf
1 habanero chile, seeds and stem removed, minced
1 tablespoon sugar
2 tablespoons vinegar
2 tablespoons white wine
2 tablespoons olive oil
1 teaspoon salt

Wash the beans and place them in a pot. Add cold water to cover, and bring the beans to a boil and boil them for 2 minutes, uncovered. Remove the pot from the heat, cover, and allow the beans to sit for 1 hour. Then drain the beans, rinse them, add 10 cups of hot water, half of the diced green peppers, and bring the beans to a full boil. Turn the heat down to a simmer.

In a saucepan heat the 3 tablespoons olive oil and sauté the onion, garlic, and the remaining diced bell pepper. Add this sautéed mixture to the simmering beans, along with the black pepper, oregano, bay leaf, habanero pepper, and the sugar. Cover the pot and simmer for 45 minutes.




Stir the simmering bean and add the vinegar and the wine and simmer, covered, for an additional 45 minutes. At the end of the cooking time, stir in 2 tablespoons olive oil and the salt.

Serves 6 to 8