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Authors Posts by Barbara Beltrami

Barbara Beltrami

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Pasta Primavera

By Barbara Beltrami

The daffodils, tulips, dogwoods and azaleas may be the first flowers of spring, but some vegetables are the first tastes of spring. Early peas, spinach, green onions, Swiss chard, asparagus and artichokes are but a few of the sprouts that become the first greens of the season. Although we have become spoiled and accustomed to out-of-season veggies from warmer climates, nothing from the produce department, unless it’s locally grown, compares to the pencil-thin asparagus, fresh peas and other young spring greens available at farmers markets and stands. And what better way to showcase and savor them than with pasta?

Celebrate spring with the following recipes: pasta primavera and spinach pasta with fresh cream, peas, and Gorgonzola.

Pasta Primavera

Pasta Primavera

YIELD: Makes four to six servings

INGREDIENTS:

2 large artichokes (see preparation instructions)*

1 large lemon, halved

½ lb Swiss chard, large stems removed and leaves cut into one-inch strips

1 lb very thin asparagus, tough bottoms removed, tops cut into one-inch pieces

1 lb peas in pods, shelled

1 bunch scallions, very green top parts removed, and remaining parts cut into half-inch slices

1 lb pasta of your choice

1/3 cup extra virgin olive oil

4 ounces prosciutto or pancetta diced

1 cup chicken or vegetable broth

Salt and freshly ground black pepper

½ cup chopped Italian flat-leaf parsley

DIRECTIONS: Wash and prepare vegetables. In a large pot, put pasta water on to boil. Cook pasta according to package directions. Place prosciutto or pancetta with oil in medium saucepan over medium heat and sauté for 5 minutes; add the scallions and sauté for 5 minutes more. Drain the artichokes and add them, along with the Swiss chard, asparagus and peas to the pan. Cook, covered, for 30 minutes stirring occasionally, until artichokes are tender. Add broth as more liquid is needed; add salt and pepper. Combine with cooked pasta and sprinkle with parsley. Serve with crusty Italian bread and extra virgin olive oil.

*Trim all the tough outer leaves from the artichokes until the lighter colored inner leaves with large green tips are exposed. Snap off green parts. When leaves have only small green tips, lay artichoke on its side and slice them off. Cut artichoke into quarters and with a small knife, cut out fuzzy, rough choke. Once choke is removed, cut each quarter into thirds. Place the pieces, as you prepare them, in a bowl of cold water with the lemon halves and let sit for half an hour while you slice up other vegetables.

Spinach Pasta with Peas, Gorgonzola Cheese and Cream

Spinach Pasta with Peas, Gorgonzola Cheese
and Cream

YIELD: Makes four servings

INGREDIENTS:

1¼ cup freshly shelled peas

3 ounces Gorgonzola cheese, diced

1 1/3 cup cream

Salt and freshly ground black pepper, to taste

1 lb spinach linguine or fettuccine

½ cup freshly grated Parmesan cheese

2 tablespoons finely chopped Italian flat-leaf parsley

DIRECTIONS: In a small saucepan cook peas in boiling salted water until tender but still bright green. Drain, place in bowl of ice water and set aside. In a large heavy-bottomed saucepan over low heat, melt the Gorgonzola, stirring constantly. Stir in cream. Thoroughly drain the peas and add them along with the salt and pepper. In a large pot of boiling salted water, cook pasta until al dente or barely resistant to the bite. Drain and in a large bowl, combine with sauce. Sprinkle with Parmesan cheese and parsley. Toss and serve immediately with an arugula and cherry tomato salad with a light oil and vinegar dressing.

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Frittata with Goat Cheese, Tomato and Chives

By Barbara Beltrami

Take it from me, a longtime mom — of all the Mother’s Day celebrations and gifts I’ve received over the years, breakfast in bed was the best. While fancy restaurant brunches were a treat, they were prepared by a stranger. But the ones cooked at home by the people I love were endearingly special.

Awakened by the clatter of dishes, pots and pans and quarreling voices, I would lie in bed obsessing over what kind of a mess I’d find in the kitchen. Then, when I heard the tentative knock and loud whispers outside my door, I feigned sleep, then a yawny surprise as the miniature chefs ever so carefully placed a tray on my lap. I had raised them right. Alongside pancakes, muffins or waffles there was always a flower in a bud vase, a pretty cloth napkin and a garnish on each plate.

Here are three recipes that range from super easy for little hands to a bit more complicated with help from bigger hands for a Mother’s Day breakfast in bed. Whether you use them all or just one or two, if you don’t forget to add a steaming mug of her favorite coffee or tea, I can guarantee you Mom will be delighted. And … be sure to clean up afterward!

Frittata with Goat Cheese, Tomato and Chives

For little hands to prepare and big hands to cook

Frittata with Goat Cheese, Tomato and Chives

YIELD: Makes one serving

INGREDIENTS:

2 tablespoons butter

2 large eggs

One tablespoon cream or milk

2 ounces goat cheese, diced

3 to 4 cherry tomatoes, washed and sliced thin

¼ cup chopped fresh chives

Salt and pepper, to taste

3 whole chives, washed and trimmed

1 cherry tomato, washed and sliced in half

DIRECTIONS: Adjust oven racks so that top rack is about one-third of way down the oven. Preheat oven to broil. In a small ovenproof skillet, melt the butter, tilting the pan until bottom and sides are well coated. Beat the eggs with the cream until they start to look foamy with bubbles around the outside. Stir in goat cheese, tomato slices, chives, salt and pepper.

Pour mixture into hot skillet and cook over medium heat; with metal or wooden spatula lift the cooked edges and let the liquid mixture flow down and around. When almost completely cooked except for a wobbly liquid center, place skillet on top rack of oven. Leave oven door slightly ajar and broil until top is light golden and center springs back when pressed. Slide frittata onto a plate and garnish with whole chives and halved cherry tomato. Serve with popovers, buttered toast or toasted English muffin.

Berry and Yogurt Parfait

For little hands

Berry and Yogurt Parfait

YIELD: Makes 1 serving

INGREDIENTS:

1/3 cup fresh blackberries

1/3 cup fresh raspberries

1/3 cup fresh blueberries

8 ounces vanilla yogurt

1 sprig mint for garnish

DIRECTIONS: Rinse berries in cold water and drain thoroughly. In a small bowl, gently mix them together. In a tall glass or wine glass, place two tablespoons of yogurt, then top with two tablespoons berries. Repeat until all the berries and yogurt have been used. Top with a sprig of mint. Refrigerate until ready to serve. Serve with a popover, a frittata or a granola bar.

Popovers

For little hands with help from bigger hands (especially when using the oven)

Popovers

YIELD: Makes 5 to 10 popovers (depending on size of muffin cups)

INGREDIENTS:

1 cup flour

½ teaspoon salt

1 cup milk

2 large eggs

DIRECTIONS: Preheat oven to 425 F. Generously grease muffin tin that has large cups. In medium bowl beat all ingredients together just until smooth. Do not overbeat. Fill muffin cups two-thirds full. Bake 30 to 45 minutes, until deep golden on outside. Serve immediately with jam, butter or honey.

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Lemon Souffle

By Barbara Beltrami

Well into my cooking years, the idea of making a soufflé had always terrified me. I don’t remember when but at some point I learned that the famous dish with the reputation of being a success standard for any real cook originated in France in the early 18th century. I do remember being astounded. Really? The early 1700s?

So I decided right then and there that if they could make soufflés way back then with relatively primitive implements and heat, surely, armed with my electric mixer and oven and my trusty “New York Times Cook Book,” so could I. Hey, it was just some beaten eggs with a few other ingredients added, right?

I started with a cheese soufflé, then as I gained courage and confidence, I experimented with other recipes. That is not to say that I didn’t have some real flops along the way, but when those soufflés came out of the oven looking and tasting like the real thing, I couldn’t have been prouder. Here are the recipes that worked for me.

Cheese Soufflé

Cheese Souffle

YIELD: 4 small or 2 large servings

INGREDIENTS:

3 tablespoons butter

3 tablespoons flour

1 cup milk

¾ cup shredded cheddar cheese

3 eggs, separated

Salt and freshly ground pepper, to taste

DIRECTIONS: Preheat oven to 375 F. Lightly butter a 7-inch soufflé dish. In a saucepan melt butter, then add flour and stir with a wire whisk until thoroughly blended. In another saucepan bring milk to a boil and, stirring vigorously, add all at once to flour mixture. Stir in cheese. Beat egg yolks, then once the cheese has melted, add a little of the hot mixture to them; mix and, stirring constantly, return slowly to the saucepan. Beat the egg whites until stiff and gently but thoroughly fold them into the cheese mixture. Pour mixture into soufflé dish and bake until fairly firm, about 30 to 45 minutes. Serve immediately.

Lemon Soufflé

Lemon Souffle

YIELD: Makes 6 servings

INGREDIENTS:

4 eggs, separated

¼ cup hot water

1 cup sugar

½ teaspoon salt

2 teaspoons lemon zest

¼ cup freshly squeezed lemon juice

DIRECTIONS: Preheat oven to 350 F. Butter bottom and sides of one-and-a-half quart soufflé dish and sprinkle with sugar. Beat yolks until thick; gradually add hot water and continue beating with a wire whisk. Beating thoroughly after each addition, gradually add sugar. Add salt, lemon zest and juice and fold in stiffly beaten egg whites. Turn into soufflé dish and place dish in a pan of hot water. Bake 30 to 45 minutes, until golden and fairly firm. Serve immediately.

Chocolate Soufflé

Chocolate Souffle

YIELD: Makes 6 servings

INGREDIENTS:

2 tablespoons butter

2 tablespoons flour

¾ cup milk

Pinch salt

2 ounces unsweetened chocolate

1/3 cup sugar

2 tablespoons cold strong coffee

½ teaspoon vanilla extract

3 egg yolks, lightly beaten

4 egg whites, stiffly beaten

DIRECTIONS: Preheat oven to 375 F. Butter a two-quart soufflé dish, then sprinkle bottom and sides with sugar. In a saucepan melt butter, add flour and stir with a wire whisk until blended. In another saucepan, bring milk to a boil and, stirring vigorously with the wire whisk, add all at once to the butter-flour mixture; add salt. In a double boiler with the water hot, but not boiling, melt the chocolate with the sugar and the coffee; stir into sauce, add vanilla and beat in egg yolks, one at a time. Cool, then fold in beaten egg whites and turn mixture into soufflé dish. Bake 30 to 45 minutes, until puffy and brown. Serve immediately.

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Roasted Salmon with Soy Sauce, Brown Sugar and Orange Juice

By Barbara Beltrami

It seems that these days there’s hardly a restaurant menu that doesn’t offer salmon in some form. And there is hardly a supermarket with a fish department or a fish monger that doesn’t display salmon front and center. It’s easy to see why. First of all, because of its nutritional value as a rich source of omega-3 fatty acids, protein, potassium, B vitamins and selenium among others, it can hardly be ignored as a staple for a healthy diet.

Additionally it’s among the tastiest and most versatile of fish in that it lends itself easily to myriad flavors and preparations. I like it so much and cook it so often that it’s difficult for me to choose just three recipes to share with you. But here it goes. First is salmon cakes, a hearty salmon chowder and finally a roasted salmon with soy sauce, brown sugar and orange.

Salmon Cakes

Salmon Cakes

YIELD: Makes 4 servings

INGREDIENTS:

¼ cup unsalted butter

1/3 cup minced onion

1 tablespoon minced green pepper

1/3 cup minced celery

1 pound cooked fresh salmon, flaked

¾ cup unflavored bread crumbs

1 tablespoon chopped chives

¼ cup chopped fresh flat leaf parsley

2 eggs, beaten

Salt and black pepper, to taste

Lemon wedges

DIRECTIONS: In a medium skillet, melt one tablespoon of the butter, then add the onion, green pepper and celery. Cook, over medium heat, stirring frequently, until onion is transparent. Cool mixture slightly, then place in a medium bowl and add salmon. Stir in the bread crumbs, chives, parsley, eggs, salt and pepper. Shape into four patties and chill for one hour. Heat remaining butter in skillet; add salmon cakes and cook over medium heat, turning once, until both sides are golden and centers are heated through. Garnish with lemon wedges. Serve with tartar sauce, french fries and cole slaw.

Salmon Chowder

Salmon Chowder

YIELD: 4 to 6 servings

INGREDIENTS:

3 cups milk

¼ cup unsalted butter

¼ cup chopped onion

¼ cup chopped celery

3 tablespoons flour

1 cup tomato juice

Salt and freshly ground pepper, to taste

1 pound cooked fresh salmon, skin and bones removed, coarsely flaked

3 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh dill

DIRECTIONS: In a small saucepan heat milk to a simmer. Meanwhile, in a medium saucepan over low heat, melt butter, then sauté the onions and celery until soft and opaque, about 10 minutes. Stir in flour. Add hot milk and, stirring constantly, continue cooking over medium-low heat until mixture is thickened. Stir in tomato juice, salt and pepper. Add salmon and heat but do not boil. Sprinkle with parsley and dill and serve immediately. Serve with crackers, preferably saltines.

Roasted Salmon with Soy Sauce, Brown Sugar and Orange Juice

Roasted Salmon with Soy Sauce, Brown Sugar and Orange Juice

YIELD: 4 to 6 servings

INGREDIENTS:

Nonstick cooking spray

One 1.5 pound piece fresh salmon, cut into 4 equal portions

3 tablespoon soy sauce

2 heaping tablespoons brown sugar

2 tablespoons orange juice

1 tablespoon vegetable or canola oil

One small garlic clove, bruised

2 teaspoons orange zest

Freshly ground black pepper, to taste

DIRECTIONS: Preheat oven to 400 F. Line a baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange salmon pieces on foil. In a small bowl whisk together the soy sauce, brown sugar, orange juice, oil, garlic, orange zest and pepper. Remove garlic clove and discard. Carefully drizzle the mixture onto the salmon. Place baking sheet in top half of oven and roast for about 12 minutes, more or less depending on how you like your salmon cooked. Serve with broccoli rabe, spinach, Swiss chard or bok choy and rice.

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By Barbara Beltrami

Even in the days when we can access any produce from just about anywhere all year long, when asparagus show up in great quantities in the supermarket at lower prices, when the stalks are pencil thin and the tips tight, we know spring has arrived and we can abandon the brussels sprouts and winter squash that have sustained us through the fall and winter.

It is not uncommon for asparagus to make their seasonal debut at Easter or Passover dinner and then to show up on our tables in many forms and preparations throughout the spring. In addition to the usual steamed, roasted or grilled versions, delightful themselves, there are so many ways to take advantage of this tender green veggie. Ever think of making an asparagus bisque with crab meat? Asparagus pesto? An asparagus and haricot vert (thin French green bean) salad with tarragon vinaigrette? Read on.

Asparagus Bisque

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 pounds fresh asparagus, washed and trimmed, then cut into one-inch pieces

3 tablespoons extra virgin olive oil

1 medium onion, diced

2 cloves garlic, minced

1 leek, white part only, washed and cut into 1-inch pieces

2 ribs celery, sliced into 1-inch pieces

1 large potato, peeled and diced

Salt and freshly ground white pepper, to taste

6 cups chicken or vegetable broth

½ cup cream or milk

½ pound fresh or frozen and defrosted lump crab meat, broken into bite-size pieces

Fresh chives, for garnish

DIRECTIONS: Steam asparagus until soft and just on the verge of turning yellowish green. Heat oil in a medium skillet; add onion, garlic, leek, celery and potato; sauté until onion, leek and celery are opaque, but not golden and potato is soft but not mushy. Add asparagus, salt and pepper and broth. Bring to a simmer and cook for 10 minutes. Let cool until just warm and puree entire mixture in food processor until smooth. Add milk or cream and pulse a few times. Serve warm or at room temperature. Garnish with crab meat and chives. Serve topped with crackers or croutons.

Asparagus Pesto

Asparagus Pesto

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound fresh asparagus

½ cup freshly grated Parmesan cheese

½ cup pignoli nuts

½ cup extra virgin olive oil

1 garlic clove

1 tablespoon freshly squeezed lemon juice

¼ cup Italian flat leaf parsley leaves

Coarse salt and freshly ground black pepper, to taste

DIRECTIONS: Wash and peel asparagus; snap off bottoms of stems. Slice into 2-inch pieces. Steam until asparagus are tender but still a nice bright green, 5 to 10 minutes depending on thickness of stems. Place in food processor; add remaining ingredients and process until smooth, 30 seconds to 1 minute. Serve at room temperature with linguine, spaghetti or any delicate pasta, gnocchi, crudités or toasted baguette slices.

Asparagus, Green Bean and Cherry Tomato Salad with Tarragon Vinaigrette

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 pound asparagus, steamed until tender but still bright green

1 pound green beans, sliced diagonally into 1-inch pieces and steamed until tender but still a bright green

12 cherry tomatoes, cut into wedges

½ cup minced Italian flat leaf parsley leaves

1 large shallot, thinly sliced

2 to 3 scallions, washed, trimmed and thinly sliced

1 garlic clove, bruised

¼ cup extra virgin olive oil

Juice of one medium fresh lemon

1 teaspoon prepared Dijon mustard

1 level tablespoon fresh tarragon leaves, minced or 1 teaspoon dried

Salt and pepper, to taste

DIRECTIONS: In a medium bowl toss together the asparagus, green beans, tomatoes and parsley. In a small bowl vigorously whisk together the remaining ingredients to make the dressing. When ready to serve, toss veggies with dressing. Tastes best if not refrigerated. Serve with chicken or fish and crusty French bread.

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Curried Deviled Eggs

By Barbara Beltrami

No need to take a hard-boiled attitude toward the surfeit of Easter eggs. I know, I know. How many hard-boiled eggs can a family eat, especially when there are alternatives like marshmallow peeps, jelly beans and chocolate bunnies? Actually, quite a few if they are recycled into other dishes. For eggs-ample, egg salad with green onions and dill, curried deviled eggs and sliced egg canapes, all of which, by the way, make eggs-cellent hors d’oeuvres before Easter dinner.

Egg Salad with Green Onions

Egg Salad with Green Onions

YIELD: Makes 8 servings

INGREDIENTS

8 hard-boiled eggs

½ cup mayonnaise

¼ cup chopped green onions

2 tablespoons chopped fresh dill or 2 teaspoons dried

Salt and freshly ground pepper, to taste

DIRECTIONS: Peel eggs and chop into small pieces. In a medium bowl, combine eggs, mayonnaise, green onions, dill and salt and pepper. Vigorously whip or stir. Cover and refrigerate until using. Serve with bread, crackers, chips, green salad or sliced tomatoes.

Curried Deviled Eggs

Curried Deviled Eggs

YIELD: Makes 8 servings

INGREDIENTS:

8 hard-boiled eggs

¼ cup mayonnaise

¼ teaspoon prepared mustard

1 teaspoon curry powder

1 heaping tablespoon minced fresh parsley or 1 heaping teaspoon dried

½ teaspoon cayenne pepper

Salt and pepper, to taste

DIRECTIONS: Peel eggs and slice in half end to end. Gently scoop out yolks and place in small bowl. Add mayonnaise, mustard, curry powder, cayenne, parsley and salt and pepper. Vigorously whip together until mixture has a smooth creamy consistency. Scoop or pipe into hollowed egg whites. Cover and refrigerate until using. Serve with pickles, olives or celery and carrot sticks.

Sliced Egg Canapes with Sun-dried Tomatoes and Prosciutto or Anchovies

YIELD: Makes 16 canapes

INGREDIENTS:

16 slices of French bread (baguette), toasted

1 large clove peeled garlic

4 tablespoons extra virgin olive oil

4 to 5 slices prosciutto or 16 anchovy filets

3 to 4 hard-boiled eggs, cut into quarter-inch slices

16 oil-packed sun-dried tomatoes, chopped

DIRECTIONS: Rub one side of toasted bread slices with garlic. Drizzle one teaspoon olive oil on each slice. Cut or tear each slice of prosciutto into approximate size of bread slice. If using anchovies, lay one anchovy filet on each bread slice and with a fork, mash into bread. Lay egg slices over prosciutto or anchovies to cover, then sprinkle sun-dried tomatoes on top. Do not refrigerate assembled canapes as bread will lose its crispness. Serve with wine, cocktails or soft drinks.

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Matzo Brei

By Barbara Beltrami

Passover is the joyous Jewish holiday that celebrates the exodus of the children of Israel in ancient Egypt from slavery to freedom. As they fled, they had no time for their bread to rise, and that is how we came to eat matzos (unleavened bread) for Passover.

The matzo has come to present itself in many forms, although I think everyone’s favorite is still that pale square megacracker that is a wonderful support system for everything from butter to horseradish to jam to salsa and everything in between.

Since Biblical times, it has also managed to evolve into matzo meal, which then has become the foundation for all sorts of delicious recipes. That being said, my all-time favorites are the traditional ones for matzo balls, matzo brei, and matzo meal pancakes.

Matzo Balls

Matzo Balls

The butt of many a joke, especially at the expense of mothers-in-law, these little round gems turn chicken soup into a treasure.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 eggs

¼ cup vegetable oil

¹∕₃ cup cold seltzer or club soda

¾ teaspoon salt

1 cup matzo meal

DIRECTIONS: Beat the eggs, oil, soda and salt together. Stir in the matzo meal, adding just enough to make a stiff batter. Chill for at least one hour. Form into 18 balls and cook for 30 minutes in boiling salted water or broth. Serve with chicken soup.

Matzo Brei

Matzo Brei

Not as familiar perhaps as matzo balls, matzo brei is broken up matzos soaked for a short time in warm water or milk, then mixed with beaten eggs and fried. It makes a great breakfast or side dish, and with the addition of whatever your imagination dictates, a delicious main dish.

YIELD: Makes 4 servings

INGREDIENTS:

4 eggs, beaten

1 scant teaspoon salt

1 heaping tablespoon grated onion (optional)

4 matzos

Butter or oil for frying

DIRECTIONS: Combine the eggs, salt and onion (if using). Break matzos into large bite-size pieces and soak in water or milk until softened but not mushy. Add to egg mixture and stir well. In a medium skillet heat the butter or oil; then add matzo mixture to it. Fry until lightly browned and heated through. Serve with maple syrup, apple sauce or sugar. If using onions, serve with sour cream or soft cheese.

Matzo Meal Pancakes

Matzo Meal Pancakes

Because of their crispy exterior and light interior, these pancakes are a nice change from regular ones.

YIELD: Makes 2 to 4 servings

INGREDIENTS:

3 egg yolks

½ teaspoon salt ½ cup cold water

¾ cup matzo meal

3 egg whites, stiffly beaten

Oil for frying

DIRECTIONS: Beat together the egg yolks, salt and water. Stir in the matzo meal; then gently fold in the egg whites. In a large nonstick skillet, heat oil, then drop the batter, one heaping tablespoon at a time, into it. Turn once to brown on both sides. Drain on paper towels. Serve with sugar and cinnamon, maple syrup, honey, fruit or jam.

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Chicken Satay with Peanut Sauce

By Barbara Beltrami

Ah, consider the lowly peanut relegated in most culinary estimations to its more popular descendant, peanut butter. True, you seldom see it on a restaurant menu or even in a cookbook. In western cultures it hardly bears mentioning unless you’re talking about something to munch with your martini. In eastern cultures, however, the peanut, also called the ground nut, plays a larger role in native cuisine.

The recipes below will give you a taste (pun intended) of how the peanut figures into both the western and eastern food cultures and exhibit its versatility according to traditional preferences.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

YIELD: Makes 4 servings

INGREDIENTS:

For the marinade:

½ cup coconut milk

1 teaspoon curry powder

2 teaspoons fresh minced garlic

2 level teaspoons brown sugar

½ teaspoon salt

½ teaspoon freshly ground black pepper

²⁄₃ pound boneless, skinless chicken breasts, cut into 2-inch strips

For the peanut sauce:

1 cup coconut milk

1 tablespoon curry powder

½ cup peanut butter

²⁄₃ cup chicken broth

¼ cup brown sugar

2 tablespoons freshly squeezed lime juice

1 teaspoon soy sauce

½ teaspoon cayenne pepper

Salt to taste

DIRECTIONS:

For the marinade: Stir together the first six ingredients. In a medium bowl, toss with chicken, cover and refrigerate for two hours. If using wooden skewers, soak in hot water until ready to use.

For the sauce: In a small-medium saucepan over medium-high heat, stirring frequently, combine coconut milk, curry powder, peanut butter, chicken broth and brown sugar. Bring to a simmer and cook for 5 minutes until heated through. Remove from heat and stir in lime juice, soy sauce, cayenne pepper. Add salt to taste (You probably won’t need much). Set aside to keep warm.

Meanwhile heat grill to medium high, remove skewers from water and wipe dry, then thread marinated chicken onto them. Grill 5 minutes per side or until golden brown and cooked through. Remove to platter and ladle warm peanut sauce over them. Serve with rice and vegetable slaw.

Peanut, Carrot and Mango Salad

YIELD: Makes 4 servings

INGREDIENTS:

2 cups grated carrots

½ cup chopped roasted salted peanuts

3 tablespoons lemon juice

1-2 teaspoons sugar

One green chile pepper, seeded and diced

¼ cup red or yellow bell pepper, minced

2 tablespoons finely chopped cilantro

Salt, to taste

One mango, peeled and diced

DIRECTIONS: In a medium bowl, combine the carrots and peanuts. In a separate small bowl, whisk together the lemon juice, sugar, chile pepper, bell pepper and cilantro. Combine with peanut and carrot mixture. Add salt and mix again. Fold in mango. Serve immediately with chicken or lamb.

Peanut Brittle

Peanut Brittle

 

YIELD: Makes one pound

INGREDIENTS:

Butter for greasing pan

2 cups sugar

2 cups roasted salted peanuts

DIRECTIONS: Grease low-rimmed baking sheet. In a heavy skillet combine sugar with 2 tablespoons water. Cook over medium heat, stirring frequently, until mixture boils. Steadily, continue to cook, stirring occasionally, until mixture turns golden (it happens pretty quickly!). Stir in peanuts and immediately pour and spread mixture onto greased baking sheet. Allow to cool half an hour, until hard. Then break into uneven, asymmetrical pieces before serving with coffee or tea.

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Italian Meatballs

By Barbara Beltrami

It seems as though there are as many kinds of meatballs as there are ethnicities to create and cook them, and like most cuisines they make use of flavors that come from ingredients indigenous to the area from which they originate. Surely meatballs, along with so many other dishes, flavors and culinary creations, have become one of the favorite dishes brought to this country by immigrants and fused into what we’ve come to think of as our own cuisine.

Perhaps the most popular are Italian meatballs simmered in a savory tomato sauce; but there are also Swedish meatballs, flavorfully topped with their pale gravy. These are only a few of the many ways cooks over the centuries have rolled ground meat into tasty orbs. No matter your own ethnic origins, these little round treasures from far away places are sure to please your palate.

Italian Meatballs

YIELD: Makes 8 to 10 servings

INGREDIENTS:

2 pounds ground beef, pork or one pound of each

4 large eggs, beaten

2 cups unflavored dried bread crumbs

2/3 cup freshly grated Parmesan cheese

1 tablespoon each fresh flat leaf parsley, basil, and oregano (or 1 teaspoon each dried)

One clove garlic, minced

Salt and freshly ground black pepper, to taste

One 28-ounce can tomato puree

One 28-ounce can Italian plum tomatoes, pureed with their juice

3 tablespoons extra virgin olive oil

One whole onion, peeled

DIRECTIONS: Preheat oven to 400 F. Combine meat, eggs, bread crumbs, cheese, herbs garlic, salt and pepper. Mix thoroughly. Dipping hands into cold water occasionally, roll mixture into balls the size of a golf or Ping-Pong ball and place on baking sheet with half an inch between them. Bake until brown on top, about 15 minutes, turn and bake another 15 minutes.

Meanwhile, in a large pot, heat tomato puree and plum tomatoes to a simmer, add oil and onion and stir. Gently drop browned meatballs into sauce and stir to submerge them. Simmer or cook on low flame 2 to 3 hours, until sauce is somewhat reduced and thickened. When ready to serve, add salt and pepper to sauce, if needed, and remove onion. Discard or save for another use. Serve with pasta, crusty bread and a salad.

Swedish Meatballs

YIELD: Makes 4 to 6 servings

INGREDIENTS:

4 tablespoons unsalted butter

½ cup minced onion

1 cup unflavored bread crumbs

1 cup milk

1 pound ground beef

½ pound ground pork

One egg

One onion, minced

Salt and freshly ground black pepper

¼ cup flour

¾ cup cream

DIRECTIONS: In a large skillet melt two tablespoons of the butter and sauté the onion until golden brown. In a large bowl, soak the bread crumbs in the milk, add the meat, egg, onion, salt and pepper, and mix thoroughly. Dipping hands occasionally in cold water, shape the mixture into meatballs the size of a golf or Ping-Pong ball and roll in 3 tablespoons of the flour. Reserve one tablespoon of the flour for later.

Melt remaining butter in skillet and brown the meatballs on all sides over medium heat. Shake the pan or nudge the meatballs with a spatula so they retain their round shape. When browned and cooked through, remove and set aside to keep warm. Combine the reserved flour with the cream and with a wire whisk stir gradually into the pan juices. Simmer 3 to 4 minutes, stirring frequently until thickened. Pour over meatballs and serve hot with noodles.

Middle Eastern Meatballs

YIELD: Makes 8 servings

INGREDIENTS:

1 pound ground lamb

½ cup minced onion

3 tablespoons finely chopped fresh mint or 1 teaspoon dried

1 teaspoon ground cinnamon

1½ teaspoons grated lemon zest

Salt and freshly ground pepper, to taste

½ teaspoon finely minced dried rosemary

1 teaspoon ground cumin

½ teaspoon dried coriander

1 cup plain good quality Greek yogurt

DIRECTIONS: Preheat oven to 450 F. Mix lamb, onion, mint, cinnamon, lemon zest, salt and pepper, rosemary, and ½ teaspoon cumin. Roll into 16 meatballs and bake, turning once, about 15 minutes per side, until browned. Meanwhile mix yogurt with remaining half teaspoon of cumin and coriander. Add salt and pepper, to taste. Serve with rice or couscous, sliced tomato and cucumber and baked eggplant.

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Corned Beef and Cabbage

By Barbara Beltrami

Corned beef and cabbage may be the go-to dish to celebrate St. Patrick’s Day, but you certainly don’t have to be Irish to love it. In fact, I have seen people who normally wouldn’t go near a vegetable with a 10-foot pole devour cabbage on St. Patrick’s Day, and I once knew a vegetarian who confessed that she renounced her vows once a year to eat corned beef.

As with so many holiday meals, the leftovers can be great with definitely a sandwich the next day — thin slices of corned beef between slices of good rye bread slathered with mustard or an open-faced sandwich topped with Russian dressing, sauerkraut and melted Swiss cheese for a mouth-watering Reuben. Corned beef and a few boiled potatoes from the original meal can morph into corned beef hash topped with a nice runny-yolked egg or eggs Benedict on a bed of corned beef hash and capped with hollandaise sauce.

And don’t forget the Irish soda bread. Breakfast, lunch, dinner or in between, it’s that other St. Patrick’s Day traditional fare that you don’t have to be Irish to love.

Corned Beef and Cabbage

Corned Beef and Cabbage

YIELD: 6 to 8 servings with leftovers

INGREDIENTS:

4 to 5 pounds corned beef brisket plus accompanying spices

One medium cabbage, cut in thick wedges

6 to 8 pared or scrubbed medium potatoes

6 to 8 pared carrots

2 whole peeled onions

DIRECTIONS: Rinse corned beef under cold water. Place in a large pot and cover with cold water. Bring to a boil, then cook for two minutes. Reduce heat and remove scum from top of water. Add spices provided. Simmer 3 to 4 hours or until it is tender but can still be picked up with a fork without falling apart. Add vegetables and cook over low heat until they are tender but not soggy. Remove vegetables and set aside to keep warm. Remove meat and slice across the grain. Serve with horseradish or mustard and Irish soda bread.

Corned Beef Hash

Corned Beef Hash

YIELD: Makes 4 servings

INGREDIENTS:

2 to 3 tablespoons vegetable oil

2 to 3 cups diced cooked corned beef

2 to 3 cups diced cooked potatoes

One small onion, minced

Salt and freshly ground black pepper, to taste

DIRECTIONS: Heat oil in a medium skillet. Combine next four ingredients. Then add the mixture and spread evenly over pan. Cook over low heat without stirring until brown on the bottom. Slide or flip onto plate. Serve with eggs, pickles or salad.

Irish Soda Bread

Irish Soda Bread

YIELD: 6 to 8 servings

INGREDIENTS:

2½ cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

3 tablespoons unsalted butter at room temperature

1/3 cup raisins or dried currants

¾ cup buttermilk

DIRECTIONS: Preheat oven to 375 F. Grease a cookie sheet. In a medium bowl, sift together the flour, sugar, baking soda, baking powder and salt. With pastry blender or two criss-crossed knives cut the butter into the dry mixture until it resembles fine crumbs or meal. Stir in raisins or currants and just enough buttermilk so that dough leaves sides of bowl. Turn dough onto lightly floured surface and knead one to two minutes or until dough is smooth. Shape into round loaf and place on cookie sheet. With a floured knife cut a half-inch deep X into top of loaf. Bake for 40 minutes or until golden brown. Serve with butter and any of the above-mentioned recipes or toast it and serve with butter or jam for breakfast.

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