Authors Posts by Barbara Beltrami

Barbara Beltrami

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By Barbara Beltrami

Of all the crustaceans and mollusks that go under the heading of seafood or shellfish, it seems that shrimp is the most popular. Shrimp cocktail, an American first-course staple served in a stemmed dish with a tangy sauce, has been around for as long as I can remember. Now it’s more popular as a trayed hors d’oeuvre.But there are myriad other preparations for this most versatile crustacean.

Years ago, when I was a young cook and wanted to impress my dinner guests, I used to make Shrimp Newburg. Swimming in its creamy sherry sauce in a large (probably fake) scallop shell or ramekin, it was a really impressive starter or entrée. Italian cooks smother shrimp with tomatoes, garlic, olive oil and a generous sprinkling of hot pepper to create fiery Shrimp Fra Diavolo. And for a quick, simple no-nonsense palate pleaser, grilled breaded shrimp served with a generous squeeze of fresh lemon juice becomes a real go-to dish for an hors d’oeuvre, appetizer or main dish.

Shrimp Fra Diavolo

Shrimp Fra Diavolo

 

YIELD: 2 to 4 servings

INGREDIENTS: One pound large shrimp, peeled and deveined

1 teaspoon sea salt or to taste

1 teaspoon dried red pepper flakes

3 tablespoons extra virgin olive oil

1 medium onion, diced

2 cups diced tomatoes, canned or fresh

One cup dry white wine

3 garlic cloves, minced

¼ cup fresh chopped flat leaf parsley

DIRECTIONS: In a medium bowl, toss the shrimp with the salt, dried red pepper flakes and oil. Transfer shrimp, oil and seasonings to a medium skillet; cook until pink, turn and cook one more minute. Remove with slotted spoon or fork and set aside to keep warm. To the same skillet, and remaining oil, add onion, tomatoes, wine, garlic and parsley. Cook, stirring frequently, until liquid is evaporated and sauce has thickened. Return shrimp to skillet, mix with sauce and cook over medium-low heat, just until heated through. Serve over a bed of linguine, spaghetti or fettuccine.

Shrimp Newburg

Shrimp Newburg

YIELD: 4 servings

INGREDIENTS:

One pound small shrimp, cleaned and deveined

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1½ teaspoons cayenne pepper

Salt and freshly ground black pepper, to taste

2 cups half-and-half

½ cup sherry wine

DIRECTIONS: In a medium skillet, sauté shrimp in two tablespoons of the butter; set aside to keep warm. In the same skillet melt remaining butter and combine with the flour, cayenne, salt and pepper. Gradually stir in the half-and-half; continue stirring until sauce is smooth and slightly thickened; add sherry and stir 30 seconds more. Add shrimp, stirring frequently, until they are heated through. Do not overcook. Serve with rice or angel hair pasta.

Grilled Breaded Shrimp

Grilled breaded shrimp

YIELD: 4 servings of two skewers or 8 servings of one skewer.

INGREDIENTS:

8 twelve-inch wooden skewers, soaked in hot water for one hour

1 tablespoon extra virgin olive oil

2 tablespoons unseasoned bread crumbs

2 tablespoons chopped fresh flat leaf parsley

One clove garlic, minced

½ teaspoon sea salt

Freshly ground black pepper

40 large shrimp, peeled and deveined

Lemon or lime wedges

DIRECTIONS: Preheat broiler or grill. Combine oil, bread crumbs parsley, garlic, salt and pepper. Toss shrimp with mixture to coat. Place on soaked skewers, five shrimp to a skewer, and refrigerate for 30 minutes. Grill 3 to 4 minutes, until golden brown, rotating skewers after one or two minutes. Serve with lemon or lime wedges, salad and crispy potatoes.

Bread Pudding with Stewed Fruit Compote. Photo by Barbara Beltrami

By Barbara Beltrami

If ever there was a culinary invention that deserved the prize for simplicity, nutrition, versatility, economy and popularity, it’s got to be bread pudding. Take some leftover stale bread, throw in a couple of eggs, some milk, a little sugar and butter and vanilla and you basically have the foundation for not only a delicious dessert but a pretty wholesome breakfast! Dress it up by adding raisins, nuts, chocolate chips, chopped dried fruit, cinnamon or whatever your imagination dictates. For a quick and elegant dessert, top it with a stewed fruit compote, whipped cream, ice cream, vanilla, chocolate or whiskey sauce, liqueur or just about any combination. For breakfast, crank up the nutrition with that same stewed fruit compote, fresh fruit, yogurt, maple syrup, warm milk or a little dollop of jam. Again, the possibilities and combinations are practically endless, but my very favorites are the stewed fruit compote or just fresh fruit and whipped cream for dessert … or breakfast.

Basic Bread Pudding

YIELD: 4 to 6 servings

INGREDIENTS:

2 tablespoons butter, melted plus 1 tablespoon solid butter for greasing baking dish

2 cups milk

Dash of vanilla extract

½ cup sugar

Pinch of salt

3 eggs

5 to 6 cups day-old bread, cubed

DIRECTIONS: In a medium bowl, combine the melted butter, milk, vanilla, sugar, salt and eggs. Beat until well blended. Grease a 6- to 8-cup baking dish with the one tablespoon solid butter. Place the bread in the baking dish and pour liquid mixture over it. Cover, refrigerate and let sit until bread has soaked up all or most of the liquid. Preheat oven to 350 F. Uncover baking dish and bake 30 to 45 minutes until liquid is set and bread is golden. Serve warm or at room temperature. Refrigerate and reheat any unused portion.

Stewed Fruit Compote

INGREDIENTS:

4 cups fruit, pitted, pared, cored, as applicable

½ to 1 cup sugar, depending on sweetness of fruit

Dash of vanilla extract

One cinnamon stick

Peel of half an orange or lemon, pith removed

Red or white wine or apple juice to barely cover

DIRECTIONS: Combine all ingredients in non-reactive sauce pan. Cover and simmer over low heat until fruit is soft and liquid is somewhat reduced. Remove cinnamon stick and citrus peel. Let cool. Refrigerate, covered, until ready to use. Reheat and serve hot or warm over bread pudding. Top with whipped cream if desired.

Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

By Barbara Beltrami

This year, come Dec. 24, there is a holiday dinner most likely waiting some place in the wings for most of us. With all the past month’s hustle and bustle and preparation, we will finally don our finest or perhaps our most comfortable and sit down to a delicious dinner with family and friends.

When I think of a holiday dinner, I think of savory aromas wafting through the house and I always think of a roast and my uncle carving it in the kitchen while we kids snatched the small pieces that fell to the side of the carving board. I think of the first course that was always tomato juice, celery and olives. Then, borne on a platter came the aforementioned roast, the gravy straight from the roasting pan, the standard roasted potatoes and boiled vegetables. It was elegant and special, but in retrospect, it wasn’t very good!. Dessert? I honestly don’t remember.

Many years later here at my table there is still the obligatory roast. But we start with something like stuffed artichokes and go on to perhaps a potato rosti (a large plate-size potato pancake) and roasted root vegetables with lots of herbs and onions. And dessert is a delving into the bounty of holiday cookies accompanied by a homemade sorbet.

No matter what or when your celebration, I wish you a very happy holiday.

Stuffed Artichokes

YIELD: Serves 8

INGREDIENTS:

8 large artichokes, washed, trimmed and stems removed, ½ inch of bottoms sliced off so chokes can stand upright

4 cups unseasoned bread crumbs

2 cups grated Parmesan cheese

½ cup chopped fresh flat leaf parsley

4 garlic cloves, minced

½ cup extra virgin olive oil

Juice of half a lemon

Coarse salt and freshly ground black pepper, to taste

DIRECTIONS: Pry the artichoke leaves apart just enough so that you can stuff in between them. Combine the bread crumbs, cheese, parsley, garlic, oil, lemon juice, salt and pepper. Stuff bread crumb mixture in between leaves. Stand the stuffed artichokes in a large heavy saucepan and carefully pour in enough water to come halfway up the artichokes. Cover and simmer at least an hour until chokes are completely soft. Serve hot, warm or at room temperature.

Potato Rosti

YIELD: Serves 8

INGREDIENTS:

2 pounds potatoes, peeled, washed and grated (use large holes of grater)

1 medium onion, grated

Salt and freshly ground black pepper, to taste

2 to 3 tablespoons butter or extra virgin olive oil

DIRECTIONS: Mix the grated potatoes, onion and salt and pepper. Let stand a few minutes. Do not worry about discoloration. Drain and squeeze excess liquid from mixture. In a large nonstick skillet (8 to 9 inches), heat butter or oil. Add potatoes and with back of large spoon, spread mixture to sides of pan so it completely covers bottom. Tuck in any stray shreds so they don’t burn. Cook over medium heat until bottom is golden brown and potatoes on top are opaque, about 10 minutes. Turn off heat.

Slide the rosti onto a large plate; cover with another upside down large plate and flip so that bottom plate is on top. Gently slide rosti back into skillet with golden side up and cook over low-medium heat until bottom is golden, about 6 to 8 minutes. Test center to be sure it’s cooked through and potatoes are soft. Slide onto serving plate and serve hot or warm.

Roasted Root Vegetables

Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

YIELD: Serves 6 to 8

INGREDIENTS:

½ pound beets

½ pound rutabaga

½ pound butternut squash

½ pound carrots

½ pound parsnips

½ pound turnips

2 medium red onions

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Course salt and freshly ground pepper, to taste

DIRECTIONS: Preheat oven to 400 F. Peel and remove stems or seeds, wash and cut vegetables into 2-inch chunks. In a glass or ceramic baking dish, toss together the vegetables, olive oil, balsamic vinegar, herbs, salt and pepper until everything is evenly coated. Bake, turning vegetables occasionally with spatula, until they are tender inside and slightly crisp on the outside, for 45 minutes to one hour. Adjust seasoning, if necessary. Note: Vegetable amounts can be varied and need not be exact. For instance, if you like beets but don’t like rutabagas, adjust amounts accordingly.

Spinach-Stuffed Tomatoes

By Barbara Beltrami

Have you noticed that at holiday time everything becomes special? Think about it. It seems you’re always getting dressed up and going to some party or other. Out come the good dishes, the platters and bowls that you need a ladder, if not a GPS to get to. You’re starting to rev up for Christmas Eve or Christmas Day dinner. Everything is special … the roast you’ve ordered, those fancy hors d’oeuvres the seafood, the pasta …all the traditional ethnic dishes.

Except for the vegetables … that same old, same old broccoli, those soggy, bland green beans, those boring peas and carrots. Time to change all that and take away the bad rap veggies are always getting. They too can be special. Time to give them their moment to put on their holiday best at the dinner table and to be dressed up in their beautiful red and green (what else?) finery. Imagine tomatoes stuffed with creamed spinach and delicious roasted Brussels sprouts with chopped red pepper.

Spinach-Stuffed Tomatoes

YIELD: Serves 6

INGREDIENTS:

2 pounds fresh spinach

½ stick unsalted butter plus 1 tablespoon

6 tablespoons flour

1 medium onion , minced

6 large tomatoes

Salt and freshly ground black pepper to taste

DIRECTIONS: Preheat oven to 400 F. Thoroughly rinse spinach. Place on a steamer rack over 2 inches water. Cover and steam until tender, about 10 minutes. Place in colander or large strainer with a bowl underneath and press out as much liquid as possible. Reserve drained liquid. While the spinach is cooking, sauté the onion in the one tablespoon butter until it is opaque. Remove from heat and set aside.

Slice one inch off tops of tomatoes, then scrape out pulp; reserve and refrigerate for another use. In a small sauce pan make a roux by melting the half stick of butter; then stirring in the flour until you have a thick paste. Whisk in 1½ cups of the reserved spinach liquid (if you don’t have enough, supplement it with water from steamer. (If mixture seems too thin, add more flour but beware of lumps!)

Combine spinach, sauce and onions and mix thoroughly until the spinach is well coated but still holds its shape when scooped. Add seasonings. If any sauce is left over, reserve and refrigerate for another use. Set tomatoes in a greased nonreactive baking dish; sprinkle insides with salt and pepper. Fill with spinach mixture. Cover with aluminum foil and bake covered for 30 minutes. Uncover and bake 15 minutes more or until tomatoes are tender but not collapsed.

Roasted Brussels Sprouts with Red Pepper Confetti

roasted-brussel-sprouts-with-red-pepper-confettiYIELD: Serves 6

INGREDIENTS:

1½ pounds Brussels sprouts, trimmed and stems removed

¼ cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

Half a large fresh red bell pepper, finely chopped

DIRECTIONS: Preheat oven to 400 F. Place Brussels sprouts in baking pan; douse with oil and toss to evenly coat. Sprinkle with salt and pepper. Place in oven and roast, turning with spatula, every 10 minutes, until outsides turn golden brown and insides are tender, about 30 to 40 minutes. Remove from oven; cover and set aside. In a medium skillet, melt butter; add peppers and sauté over medium-low heat, for one minute, just enough to soften and heat through. Season, if desired. Remove cover from sprouts, place in serving bowl and top with peppers and any remaining sauté liquid. Serve hot or warm.

Arugula Salad with Sliced Avocado and Pomegranates

YIELD: Serves 6

INGREDIENTS:

2/3 cup extra virgin olive oil

1/4 cup honey

1 tablespoon balsamic vinegar

2 tablespoons freshly squeezed lemon juice

3 tablespoons pomegranate juice

1 clove garlic, peeled and lightly smashed

Coarse salt and freshly ground black pepper, to taste

6 cups arugula, washed, drained and dried

1 cup pomegranate seeds

3 avocados, peeled and sliced

Juice of half a lemon

DIRECTIONS: Make the dressing: Combine the first 7 ingredients in a jar; cover tightly and shake vigorously. Set aside. Toss the arugula and pomegranate seeds together. Arrange on six salad plates. Brush avocado slices with the juice from half a lemon to keep them from turning brown; arrange them on top of arugula and pomegranates. Shake jar of dressing vigorously again to mix thoroughly; remove garlic clove; drizzle over salad. Serve immediately.

By Barbara Beltrami

The winter holidays are a time of rewards. Toys for good little children. Electronic devices for good big children. Baubles and bangles and bicycles. Sweaters and scarves and sleds. (I don’t know…these days does Santa still leave coal for bad children?)

And of course, sweet indulgences for having endured the holiday hassle, the spartan salads and remarkable restraint of the past year’s daily fare, the life of lattes instead of lunch and denial instead of dessert.

From January to November with a few hops off the wagon in between, we all feel guilty about satisfying our sweet teeth (tooths?) But come December, it’s Wahoo! Bring on those cookies and candy canes and chocolate Santas. And hey! What’s for dessert?

Here are three of my favorite desserts for the holidays. They’re all festive enough for a holiday table and easy enough for a special family treat.

Apple Tartapple-tart

INGREDIENTS:

2 cups flour

1/2 teaspoon salt

2/3 cup solid vegetable shortening

2 teaspoons sugar

4 tablespoons ice water

3-4 Granny Smith apples, peeled, cored, and cut into thin crescent-shaped slices

1/4 – 1/3 cup granulated sugar

2 tablespoons butter, cut into small pieces

1/4 cup confectioners sugar (optional)

DIRECTIONS:

Preheat oven to 425 F. In an electric food processor, blend the flour, salt, vegetable shortening and sugar; pulse until the mixture resembles coarse meal. Add ice water and process again until mixture forms ball.

Remove, place between two sheets of waxed paper and roll out into large circle that will fit bottom and sides of a well-greased 8- or 9-inch spring form tart pan. Gently lift top paper away and invert crust over pan. Peel away bottom sheet. Spread and pat dough against bottom and sides of pan. With rolling pin, remove any irregular pieces from top edge of pan. (Don’t worry if you have to patch crust as the apple slices will cover it.)

Arrange apple slices in attractive circles to fill crust. Sprinkle with granulated sugar; dot with butter. Bake 30 to 40 minutes, until crust is golden and apples are tender. Set aside on rack to cool: Gently remove tart from pan by pushing bottom of pan up. It is best to avoid trying to remove tart from bottom, but go ahead if you are brave. Before serving, sift confectioners sugar over top, if desired.

Cheesecake with Raspberry Topping

INGREDIENTS:

For the crust:

2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 cup melted butter

For the filling: 

Two 8-ounce packages cream cheese, softened at room temperature

5 large eggs, at room temperature, separated

1 teaspoon vanilla extract

2 tablespoons freshly squeezed lemon juice

1 cup granulated sugar

1 pint sour cream

For the topping:

1 pint fresh raspberries, gently rinsed and thoroughly dried

1/2 cup currant jelly, melted

Fresh mint sprigs for garnish

DIRECTIONS:

In a medium bowl, thoroughly mix graham cracker crumbs with sugar, then with melted butter. Line sides and bottom of 9-inch spring form pan (with flat bottom insert in place) with crumb mixture.  Refrigerate for at least one hour.

Preheat oven to 350 F.  In large electric mixer bowl, with mixer at medium speed or “cream,” beat cream cheese, egg yolks, vanilla, lemon juice and sugar until smooth. Add sour cream and continue beating until well blended.

In clean mixer bowl, beat egg whites until stiff.  Fold into cheese mixture. Turn cheese mixture into crumb-lined pan.  Bake 1 hour, then turn off oven and let sit in oven 1 hour longer. (When cake comes out of oven and cools, it may sink.  Do not be alarmed! The berries will cover that.)

When cooled to room temperature, run knife blade around edge of pan to loosen crust. Be sure to keep blade pressed hard against inner rim. Unclasp side of pan and lift gently from bottom. Refrigerate until ready to serve or glaze.

Spread berries evenly around top of cake. With pastry brush, coat berries with melted jelly; let set. Refrigerate. When ready to serve, garnish with mint sprigs.

Profiteroles with Pistachio-Rum Ice Cream and Chocolate  Sauce

YIELD: Serves 8

INGREDIENTS:

1 cup water

1 stick butter

1 cup flour

4 eggs

1 pint pistachio ice cream, softened but not melted

1 cup chopped red and green candied fruit or fruit peel

3 tablespoons rum

8 ounces semi-sweet chocolate pieces

8 ounces heavy cream

DIRECTIONS:

For the profiteroles: Preheat oven to 400 F. Grease a baking sheet. In medium saucepan, heat water and butter to rolling boil. Over low heat, vigorously stir in flour until mixture forms a ball. Remove from heat and vigorously beat in eggs, one at a time until mixture is smooth. Drop the dough into 8 equidistant mounds onto baking sheet. With finger tips, pat mounds into symmetrical domes.  Bake 35 to 40 minutes, until puffed and golden brown.  Allow to cool. With a sharp knife, slice about 1 inch off  tops; reserve. Carefully and gently scoop out soft dough from center; discard.  Five or 10 minutes before serving, let ice cream mixture soften a little;  fill the puffs with it and top with reserved sliced-off tops.  Stack into a pyramid and drizzle with chocolate sauce.

For the filling: Fold one cup of the candied fruit and the rum into the ice cream.  Return to freezer.

For the sauce: In a small saucepan, heat cream and chocolate pieces together.  Mix with wire whisk over medium-low heat until it reaches the consistency of chocolate pudding. Remove from heat. Let stand till just warm or room temperature. Refrigerate.  Reheat in double boiler. Add more chocolate if sauce seems too thin. Let cool a little after reheating so it’s a little less runny.

By Barbara Beltrami

Hello, all you cooks and bakers! I’m back after a 25-year vacation and will once again be bringing you my favorite recipes; usually easy, original, healthful, calling for quality ingredients and sometimes modified from other recipes and tested.

For a good beginning to this column and to any company or holiday meal, what else but hors d’oeuvres? In the tradition of the season, what else but cookies? While the kids are wolfing down sugar cookies and gingerbread people (we must be politically correct and not call them gingerbread men anymore) from Grandmas’s treasured recipes, the grown-ups will be sitting around calmly sipping their cocktails and wine and nibbling (or binging) on these savory cookies.

Think thin biscotti with black olives, sun-dried tomatoes and walnuts. Imagine Parmesan wafers with pungent rosemary, or olive oil-black pepper cookies. So pour yourself a drink, preheat that oven and start baking!

Parmesan-Rosemary Wafers

YIELD: 2 1/2 dozen wafers

INGREDIENTS:

1 ½ cups freshly and coarsely grated Parmesan cheese (not the kind in the package!)

1 tablespoon flour

1 ½ tablespoons minced fresh rosemary or 1 ½ teaspoons dried

½ teaspoon coarse or sea salt

½ teaspoon freshly ground black pepper

DIRECTIONS: Preheat oven to 350 F. Line two baking sheets with parchment paper. Combine all ingredients and mix well. Using a measuring teaspoon, not a regular teaspoon, and mixing well before each spoonful (the flour tends to drop to the bottom), drop mixture into little mounds onto prepared baking sheet. Bake midoven until golden, about 9 minutes. Cool on baking sheet about 5 minutes; with spatula gently remove and place on wire rack to cool.

Best if served immediately; otherwise reheat to crisp.

Biscotti with Black Olives, Sun-dried Tomatoes and Walnuts

biscotti-with-black-olivesYIELD: 3 1/2 dozen biscotti

INGREDIENTS:

1 ¼ cups unbleached all-purpose flour

4 ounces freshly and coarsely grated Parmesan cheese (don’t use the packaged kind)

1/4 teaspoon salt

freshly ground black pepper, to taste

one stick of unsalted butter, sliced into ½-inch pieces

¼ cup Italian or Greek black olives, pitted and chopped

½ cup oil-packed and drained sun-dried tomatoes, chopped

½ cup chopped walnuts

2 ½ tablespoons milk

one large egg

DIRECTIONS: In a bowl, combine flour, cheese, salt and pepper. With a pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in olives, tomatoes and walnuts. In a small bowl, beat together the milk and egg; combine egg mixture with dry ingredients and stir just until blended. Shape dough into a ball. Divide dough in half; pat and roll each piece into a 6- to 8-inch log and place each on a sheet of plastic wrap. Wrap tightly and refrigerate till firm, preferably overnight, but at least 6 hours.

Preheat oven to 400 F. Butter two large baking sheets. Diagonally cut the logs into ¼-inch slices and place one inch apart on the baking sheets. Bake until the biscotti are just brown around the edges (10 to 12 minutes). With a spatula, transfer to wire racks to cool.

Best if served immediately; otherwise reheat to crisp.

Olive Oil Cookies with Black Pepper

oliv-oil-cookies-with-black-pepperYIELD: 4 to 5 dozen cookies

INGREDIENTS:

Nonstick cooking spray

2 ½ cups flour

2 teaspoons freshly ground black pepper

½ teaspoon sea or coarse salt

1/2 cup sugar

2 eggs

½ cup extra virgin olive oil (yes, it does make a difference!)

¾ cup dry red wine

DIRECTIONS: Preheat oven to 375 F. Lightly spray 2-3 baking sheets with nonstick cooking spray. Combine dry ingredients. Beat together the eggs, oil and wine. Add liquid ingredients to dry mixture, stirring with a wooden spoon until a smooth dough forms. Drop by rounded measuring teaspoonsful onto baking sheets. Bake until browned around the edges, 12 to 14 minutes. Remove with spatula and cool on wire racks.

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