Authors Posts by Barbara Beltrami

Barbara Beltrami

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Classic Macaroni and Cheese METRO Photo

By Barbara Beltrami

My mother never made macaroni and cheese so when I was a kid it was Franco-American straight out of the can. In my young adulthood I made macaroni and cheese for my kids from the Kraft package which included the elbow macaroni and a little packet of powdery grated American cheese to which, if I remember correctly, I added milk and butter. 

Now that the kids are all grown up and I need the calories and cholesterol from macaroni and cheese like a hole in the head, I’ve suddenly awakened to real mac and cheese (during the Covid incarceration, of course). It was lobster mac and cheese that did it. And then the other day my friend suggested a mac and cheese column. So here it is and to hell with the calories and the cholesterol!

Classic Macaroni and Cheese

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pound curly macaroni

Salt to taste

1 tablespoon oil

1/4 cup unsalted butter

1/4 cup flour

4 cups milk

Freshly ground pepper to taste

3/4 pound freshly grated sharp white cheddar cheese

3/4 pound freshly grated fontina cheese

1 teaspoon cayenne

DIRECTIONS:

Cook macaroni in a large pot of boiling salted water until just barely al dente. Drain, toss with oil and set aside. Preheat oven to 425 F. In a medium pot, heat butter over medium heat; whisk in flour, and continuing to whisk constantly, cook until flour starts to foam and turn golden, 3 to 5 minutes. Gradually whisk in milk, then salt and pepper and still whisking, bring to a simmer. Add grated cheese, whisk until completely melted, add cayenne and cooked pasta and stir well. Transfer mixture to a 9 x 13” baking dish, place on baking sheet to catch any drippings and bake until top starts to crisp and sides are bubbly, about 20 to 30 minutes. Serve hot with a tossed salad.

Four Cheese Mac and Cheese

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/2 tablespoons unsalted butter

1 pound curly macaroni

6 ounces Robiola, rind removed, cheese diced

4 ounces goat cheese, diced

3 eggs, lightly beaten

1 cup mascarpone

2/3 cup grated Pecorino

Freshly ground white pepper to taste

Scant 1/2 teaspoon freshly grated nutmeg

DIRECTIONS:

Preheat oven to 375 F. Butter a two-quart casserole dish. Cook macaroni according to package directions, drain and immediately transfer to large bowl and toss with Robiola and goat cheese until they are melted. In another bowl whisk together the eggs, mascarpone and Pecorino; stir into macaroni mixture, add pepper and nutmeg, stir. Transfer mixture to prepared casserole dish; bake until golden and bubbly. Serve immediately with a tomato and onion salad.

Lobster Mac and Cheese

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 1/2 tablespoons unsalted butter

1 cup pureed cottage cheese

2 cups milk

1 teaspoon dry mustard

1/2 teaspoon cayenne

1/2 teaspoon freshly ground nutmeg

Salt and freshly ground pepper to taste

2 cups (packed) grated extra sharp white cheddar

1/2 pound curly macaroni, cooked half the time indicated on package and drained

Meat from 2-pound cooked lobster, cut into bite-size pieces

2  to 3 tablespoons bottled clam juice

DIRECTIONS:

Preheat oven to 375 F; place rack in upper third of oven. Grease a 9 x 13” baking dish with one tablespoon of the butter. In an electric blender or food processor, puree together the cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Transfer mixture to a large bowl and stir in cheddar and pasta, then pour into baking dish. Cover tightly with foil and bake 30 minutes. Remove from oven, stir in lobster meat and clam juice, dot with remaining butter and return, uncovered, to oven. Bake another 30 minutes until golden and bubbly; remove from oven, let sit 10 minutes, then serve hot with a chilled dry crisp white wine and arugula and endive salad.

Chicken Curry. METRO photo

By Barbara Beltrami

There’s nothing that curries favor more with an adventurous appetite than (you guessed it) curry. A sauce made from different spices, most commonly turmeric, ginger, coriander, cumin and pepper (curry powder is basically a combination of those spices), it is used with meat, fish, or vegetables, can be mild or spicy, but no matter what, it’s a ubiquitous and familiar comfort food all over Asia. 

Like so many foods, curry has as many interpretations as the cultures to which it is indigenous and the people who cook it.  During the British rule of India, it found its way into Western culture, and as the world has become more of a melting pot of immigration and resulting ethnicities, curry has become a welcome addition to our eclectic cuisine with those from India and Thailand being the most familiar (at least to me). 

Here are a few of my riffs on some simple, basic recipes.

Red Curry with Tofu

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound firm tofu

1 tablespoon oil

1” piece ginger root, peeled and minced

1 small onion, minced

3 garlic cloves, minced

2 serrano peppers, seeded and thinly sliced

1/4 cup chopped cilantro

1/2 pound shiitake mushrooms

Salt to taste

3 tablespoons red curry paste

8 ounces unsweetened coconut milk

2 teaspoons Asian fish sauce

Juice and zest of one lime

1 cup sugar snap peas

DIRECTIONS:

Slice tofu into one-inch slabs, place on paper towels, then top with another layer of paper towels and pat them down; let sit 20 to 30 minutes, then cut into 1” cubes. Heat oil in large skillet over medium-high heat, then add ginger, onion, garlic, peppers and cilantro and saute, stirring occasionally, until tender, about 4 to 5 minutes. 

Add mushrooms and saute until golden, about another 5 minutes, and season with salt; stir in curry paste and cook about 2 minutes, then add coconut milk, fish sauce, lime juice and zest. Stir and add tofu cubes and snap peas. Simmer until sauce thickens a bit and pea pods are tender, about 8 or 9 minutes. Serve hot with brown rice.

Beef Curry

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 tablespoons unsalted butter 

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon dry mustard

1 teaspoon crushed hot red pepper flakes

1/2 teaspoon ground ginger

2 tablespoons red wine vinegar

2 pounds beef sirloin cubes, cut into 1” cubes

2 1/2 cups beef broth or stock

Salt and freshly ground pepper to taste

2 tablespoons freshly squeezed lemon juice

1/2 cup chopped cilantro

DIRECTIONS:

In a heavy saucepan or Dutch oven heat the butter over medium heat; add onions and garlic and, stirring, cook until onions are wilted, about one minute. Add spices and vinegar, stir a little; add beef and cover; cook for about 10 minutes, until beef starts to brown. Add broth, cover and cook over medium-low heat until beef is tender; add salt, pepper and lemon juice, stir, place in serving bowl and sprinkle with cilantro. Serve hot with rice or chick peas.

Chicken Curry

Chicken Curry. METRO pho

YIELD: Makes 6 servings

INGREDIENTS: 

2 tablespoons vegetable oil

1 onion, chopped

2 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces

4 garlic cloves minced

1 tablespoon minced fresh peeled ginger

1 teaspoon cayenne

2 teaspoons turmeric

2 teaspoons ground coriander

1 teaspoon ground cumin

One 14-ounce can petite diced tomatoes

1 2/3 cup chicken stock or broth

1/2 cup heavy cream

Salt and freshly ground pepper to taste

DIRECTIONS:

In a large pot over medium heat, warm the oil; add onion and cook until soft, about 5 minutes. Add chicken and, stirring frequently, cook until golden and no longer pink inside, about another 5 minutes. Stir in garlic, ginger, cayenne, turmeric, coriander and cumin; cook and stir just until they release their aroma, a minute or so. Next add tomatoes and broth, bring to a good simmer and stir in cream; season with salt and pepper and serve hot with naan and/or basmati rice.

Beet and Cabbage Borscht. METRO photo

By Barbara Beltrami

This past month or two, every time the wind has howled, every time the thermometer has registered below freezing, every time the weather forecast has announced a Nor’easter, icy roads, a power failure or what seems like another apocalyptic act of God, every time I’ve thought I’m going crazy from cabin fever, quarantining, covid statistics, news of partisan shenanigans, military troop deployments, climate change and inflation, I’ve done what any self-respecting cook would do to save her sanity. 

I’ve taken to the kitchen, pulled out my biggest pot and made soup. All kinds of soup. So many kinds that a whole shelf of my freezer is now full of containers of soup. 

It started with butternut squash soup, then lentil soup, pea soup, a minestrone, a ribollita, cabbage soup, mushroom and barley, French onion, pasta e fagioli and a chicken soup made with a rotisserie chicken I bought on impulse. No matter how tummy-warming and delicious any of them have been, they don’t seem to have made anything go away, but they sure as hell have made me feel better, at least until the next headline. Undaunted, however, here are 3 new recipes I’ve been fooling around with.

Beet and Cabbage Borscht 

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 1/2 cups diced onion

1 cup finely chopped celery

1 leek, washed and sliced thin cross wise

6 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon paprika

1 bay leaf

1 thyme sprig

6 potatoes, peeled and diced

6 red beets, peeled and diced

4 carrots, peeled and diced

Salt and freshly ground pepper to taste

3 cups finely chopped red cabbage

1 tablespoon red wine vinegar

Fresh chopped dill 

DIRECTIONS:

In a large pot heat oil over medium-high heat; add onion, celery, leek, salt and pepper and cook, stirring frequently, until just beginning to brown, about 5 to 7 minutes; add garlic, tomato paste, paprika, bay leaf and thyme, cook and stir about one minute. Add potatoes, beets, carrots, 6 cups water and salt and pepper to taste, bring to a boil, then reduce to a good simmer and cook, partially covered, until beets and carrots are tender, about 20 minutes. Add cabbage and vinegar and cook until cabbage is tender, 20 to 30 minutes; remove and discard bay leaf and thyme sprig. Sprinkle with dill. Serve hot with sour cream or plain yogurt.

Salmon and Corn Chowder

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 pound bacon, cooked until crisp

2 tablespoons unsalted butter

2 onions, peeled and chopped

2 cups water

1 cup clam juice

2 potatoes, peeled and diced

1 celery rib, thinly sliced

1/2 teaspoon crushed hot red pepper 

Salt and freshly ground pepper to taste

2 cups fresh or frozen corn kernels

2 cups half and half

1 1/2 pounds salmon, cut into bite size pieces

DIRECTIONS:

Crumble bacon. Remove all but one tablespoon bacon fat. In a large pot melt butter with the one tablespoon bacon fat; add onions and cook over medium heat until they’re soft, 5 minutes. Add water, clam juice, potatoes, celery, crushed red pepper, salt and pepper. Stirring occasionally, bring to a boil, then reduce to simmer and cook 20 minutes, until potatoes are tender. Add bacon, corn, and half and half, simmer for 10 minutes, then add salmon and simmer 3 more minutes. Serve hot with oyster crackers.

Chicken Soup with Escarole and Tortellini

YIELD: Makes 6 servings

INGREDIENTS: 

6 cups chicken broth

1/2 pound fresh tortellini

1 small head escarole, washed and sliced cross-wise into one-inch strips

Salt and freshly ground pepper

2/3 cup freshly grated Parmesan cheese

DIRECTIONS:

In a large pot bring the broth and two cups water to a boil over medium-high heat; reduce heat to medium, add tortellini and cook according to package directions, about 3 to 5 minutes. With slotted spoon remove from heat and set aside to keep warm. Add escarole to cooking liquid and simmer until soft, about 2 to 4 minutes; return tortellini to pot and simmer for half a minute or so, just enough to heat them up again. Ladle soup into bowls and sprinkle with grated cheese. Serve hot with a crisp dry white wine.

Cocktail meatballs. Metro photo

By Barbara Beltrami

Whether you’re watching the 56th Super Bowl or the Winter Olympics with a couple of ice cold beers or having a romantic and cozy Valentine’s Day with a couple of glasses of bubbly, cocktail meatballs with surprise centers are the perfect accompaniment. All of them are easy to make ahead of time, then refrigerate  and re-heat which leaves you lots of time for being a spectator or someone’s special Valentine.

South of the Border Meatballs

YIELD: Makes about 50 bite-size meatballs

INGREDIENTS: 

2 1/2 pounds ground beef

3/4 cup unflavored bread crumbs

1/3 cup milk

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped fresh flat leaf parsley

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon fresh coriander

Salt and freshly ground pepper to taste

2 garlic cloves, minced

1 shallot, minced

2 eggs

1/2 pound pepper jack cheese, diced into half-inch cubes

DIRECTIONS:

Preheat oven to 425 F. Line two baking sheets with parchment paper. In a large bowl combine the beef, bread crumbs milk, cilantro, parsley, chili powder, cumin, coriander, salt and pepper, garlic, shallot, and eggs. Divide mixture into 50 to 60 equal portions, place on baking sheets, poke a piece of the cheese into the center and roll into balls; bake, gently turning once, until brown on all sides, about 10 to 15 minutes. Serve hot or warm with tortilla chips, sour cream, salsa and guacamole.

Dinah’s Cocktail Meatballs

YIELD: Makes about two dozen meatballs

INGREDIENTS: 

1 pound ground beef

1 egg

1 cup shredded Swiss cheese

1/2 cup unflavored bread crumbs

1/2 onion, grated

1 garlic clove, minced

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

Salt and freshly ground pepper to taste

2 to 3 scallions, sliced into 1/2” pieces

1/4 cup ketchup

2 tablespoons packed brown sugar

DIRECTIONS:

Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, combine beef, egg, cheese, bread crumbs, onion, garlic, two thirds of the mustard, the Worcestershire sauce, salt and pepper. Form into tiny 1 1/2” meatballs, poke, a scallion slice inside, cover and place on baking sheet.  In a small bowl, thoroughly combine the remaining third of the mustard, ketchup and brown sugar; brush on top of meatballs, then bake them until they are lightly browned and cooked through, about 15 minutes. Serve hot or warm with crudités.

Buffalo Meatballs

YIELD: Makes 16 to 20 meatballs

INGREDIENTS: 

3 tablespoons neutral oil

1 small onion, diced

2 tablespoons buttermilk

1 slice white sandwich bread, doused with warm water, then torn into bite-size pieces

2 tablespoons + 1 cup  Frank’s hot sauce

1 pound ground chicken or turkey

1/2 cup unseasoned breadcrumbs

1 large egg

2/3 cup diced celery

Salt and freshly ground pepper to taste

Nonstick cooking spray

4 ounces blue, Roquefort or gorgonzola cheese, cut into 16 cubes

6 ounces unsalted butter

2 tablespoons maple syrup

1/3 cup barbecue sauce

DIRECTIONS:

Heat oil in medium skillet over medium heat; add onions and cook, stirring occasionally, until slightly golden, about 5 or 6 minutes; set aside to cool. In a large bowl, combine the buttermilk, bread, 2 tablespoons hot sauce and whisk into a paste. Add chicken, breadcrumbs, egg, celery and salt and pepper; mix well, then cover and refrigerate 30 minutes. 

Preheat oven to 450 F; line a shallow baking pan with aluminum foil and spray with nonstick cooking spray. Roll mixture into 16 balls, poke a hole with your finger and insert a cheese cube in center, then cover with meat mixture. Place on aluminum foil and bake until brown, about 20 minutes. Meanwhile in a medium saucepan, melt butter, add maple syrup, remaining cup hot sauce and barbecue sauce, stir and cook until heated through. Place meatballs on platter or in bowl; pour sauce over them and serve hot or warm with celery and more blue cheese.

French Onion Soup. METRO photo

By Barbara Beltrami

When we think of onions, we usually think of them as something to add flavor to other foods. But they can also be dishes in their own right. When cooked properly they offer all sorts of flavor and texture dimensions from their sweetness when caramelized as they slowly release their sugars, to their sweet and sour crunchiness when pickled … and lots in between. 

I’ve had big Vidalia onions, stuffed and baked, onion tarts, French onion soup with its crown of melted cheese, pickled cipolle (small Italian onions), creamed pearl onions, and big thick slices of herb-marinated, grilled onions and so many more preparations and have yet to find a version I didn’t like.

French Onion Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 stick unsalted butter

4 to 5 large onions, sliced thin

2 garlic cloves, chopped

1 large bay leaf

1 large fresh thyme sprig

Salt and freshly ground black pepper      to taste

1 cup dry white wine

2 heaping tablespoons flour

2 quarts beef stock

1 baguette, diagonally sliced and toasted

8 ounces Emmenthaler or Gruyere cheese, grated

DIRECTIONS:

In a large pot over medium heat melt the butter; add the onions, garlic, bay leaf, thyme and salt and pepper. Cook, stirring now and then, until onions are caramelized and take on a deep golden color (don’t rush this process), about 30 to 45 minutes. Add the wine, bring to a boil, then simmer until wine is evaporated, about 5 minutes. 

Remove bay leaf and thyme sprigs and discard; add flour and stir to incorporate; reduce heat to low and, stirring frequently, cook about 10 minutes, then add stock and simmer a good 15 minutes. Meanwhile preheat broiler. When ready to serve, ladle soup into ovenproof ramekins, float toasted bread on top and cover with cheese; place under broiler and monitor carefully, then remove when cheese is melted and bubbly.  Serve immediately with a crisp green salad.

Onion Tart

YIELD: Makes 6 servings

INGREDIENTS: 

1 pie crust, rolled out to 1/4” thickness

1 pound onions

2 tablespoons unsalted butter

1 egg

1/2 cup heavy cream

Salt and freshly ground pepper to taste

Freshly ground nutmeg

DIRECTIONS:

Preheat oven to 375 F. Place dough in 10” round fluted false-bottom tart pan; drape over edges and move rolling pin over top to even out edges; press dough against inner edges and prick bottom with fork tines. Place pie weights or dry beans on crust and bake for 25 minutes. Remove weights; remove from oven and place pan on baking sheet. 

Meanwhile peel and cut onions in thin slices from sprout to root end. In a large skillet melt butter over medium-low heat, add onions and cook, stirring from time to time until they are caramelized, about 30 minutes (don’t rush this process). Set aside to cool. In a medium bowl beat egg and cream together, stir in onions, salt and pepper and nutmeg, then pour into tart shell and bake 25 to 30 minutes; let sit 10 to 15 minutes, then remove shell. Serve hot with a mixed salad.

Baked Stuffed Onions

YIELD: Makes 6 servings

INGREDIENTS: 

6 large onions, peeled

1/4 cup olive oil

6 leeks, washed and finely chopped

1 cup minced fennel or celery

1 tablespoon minced fresh sage

Salt and freshly ground pepper to taste

1/2 cup unseasoned bread crumbs

1/4 cup freshly grated parmesan cheese

3 cups warm chicken broth

DIRECTIONS:

Take a thin slice off top and bottom of each onion; discard. Using a sharp spoon scoop out insides of onions from sprout end, but leave a few outside layers; finely chop scooped insides. In a large skillet, heat all but one tablespoon of oil over medium heat; add chopped onions, leeks, fennel, sage, and salt and pepper; cook, stirring occasionally, until vegetables have softened, about 10 minutes.  

In a medium bowl combine onion mixture with bread crumbs and cheese, then stuff centers of onions, leaving a little on top.  Paint outsides of onions with remaining tablespoon oil; place them in a shallow baking dish and surround them with broth. Basting occasionally with broth, bake them 1 1/2 hours. Discard any remaining broth or save for another use. Serve hot or warm with poultry or meat.

Beef, Bok Choy and Pepper Stir-Fry

By Barbara Beltrami

I don’t have a lot of Asian recipes in my repertoire, but I’m trying to learn some to expand my recipe files and put some variety into my dinner menus. One thing I’ve started with is stir frying. It’s a one-dish meal that puts variety right up on a front burner that is generally quite healthful. The key to doing it well, I’ve found, is having a very hot wok, slicing the veggies very thin (a mandolin is a handy gadget to have for this) or cutting them evenly into bite size pieces and not cooking anything beyond a few minutes or I’ll end up with a mushy mess. And a favorite thing about stir-frying is that I can substitute one veggie or protein or noodle for another. So I hope that if you try any of these recipes you’ll feel free to do that too.

Snow Pea and Soba Stir-Fry

YIELD: Makes 4 servings

INGREDIENTS: 

1 to 2 tablespoons peanut butter

1 tablespoon soy sauce

2 tablespoons white wine vinegar

1 1/2 teaspoons hot chili oil

Salt and freshly ground pepper to taste

2 garlic cloves, minced

1 tablespoon grated ginger

1 tablespoon sesame oil

1/2 cup vegetable broth

2 tablespoons peanut oil

One 10-ounce package frozen snow peas

1 bunch scallions, cleaned and slice

1/2 pound soba noodles, cooked

3 tablespoons chopped cilantro leaves

DIRECTIONS:

In a medium microwave-safe bowl warm peanut butter for 10 seconds to make it soft; add soy sauce, vinegar, hot chili oil, salt and pepper, garlic, ginger, sesame oil and broth; whisk vigorously and set aside. In a large wok, heat peanut oil over medium-high heat; add snow peas and scallions and stir fry for two minutes, then stir in noodles and sauce, reduce heat to medium low and toss just until noodles are heated through; top with cilantro and serve hot with a radish and cucumber salad.

Beef, Bok Choy and Pepper Stir-Fry

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

2 garlic cloves, peeled and minced

1 tablespoon brown sugar

1 teaspoon cornstarch

Coarse salt to taste

1/4 cup sunflower, peanut or vegetable oil

1/2 pound thinly sliced flank steak

2 tablespoons soy sauce

1 red bell pepper, cut into 1/2”strips

1 green bell pepper, cut into 1/2” strips

1/2 pound baby bok choy sliced thin

1 tablespoon sherry vinegar

1 tablespoon toasted sesame seeds

4 scallions, sliced thin

DIRECTIONS: 

In a medium bowl whisk together garlic, brown sugar, cornstarch and salt; add steak slices and toss to thoroughly coat. In a wok, heat oil over medium-high heat; add steak and cook just until edges start to brown but centers remain pink, about 2 to 3 minutes. Add soy sauce and toss steak to coat; remove from wok and set aside to keep warm. Add peppers and bok choy to wok and cook, tossing frequently, until al dente, about 2 minutes. Stir in vinegar, then transfer steak back to pan and cook just until warmed through. Top with sesame seeds and scallions and serve hot with rice.

Tofu, Spinach and Sesame Stir-Fry

YIELD: Makes 2 servings

INGREDIENTS: 

1 tablespoon vegetable, peanut or canola oil

8 ounces tofu, diced

1 garlic clove, minced

1 teaspoon grated fresh ginger 

1/2 teaspoon dried hot red pepper flakes

Soy sauce to taste

1/2 pound fresh baby spinach

2 tablespoons toasted sesame seeds

1 teaspoon sesame oil

1/4 cup snipped fresh chives

DIRECTIONS:

In a large wok heat the oil over medium heat; add the tofu and cook until it takes on a light golden color; remove and set aside to keep warm. Add garlic, ginger, and hot pepper flakes, then stir about one minute until they release their aroma. Add soy sauce and spinach and cook until the spinach wilts, about one minute. Return tofu to wok, stir in sesame seeds, adjust seasoning and remove contents from heat. Transfer to serving bowl or platter, drizzle with sesame oil and sprinkle with chives. Serve hot with udon noodles.

Chicken and Chick Pea Stew

By Barbara Beltrami

Many of you have asked me why I don’t feature more chicken recipes. Good question. I don’t know why because chicken has to be one of the most popular, dependable, versatile, economical and healthful foods out there. It’s high in protein and low in fat (minus its skin), and unless you’re a vegan or a vegetarian, it’s a staple on your every day as well as special menus. So here (fanfare please) by popular demand are a few of my favorite chicken recipes.

Chicken Marbella

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 chickens, quartered

1/2 head of garlic, peeled and finely chopped

2 tablespoons dried oregano leaves

Coarse salt and freshly ground pepper to taste

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 cup pitted prunes

1/4 cup pitted Spanish green olives

1/4 cup capers, rinsed and drained

3 bay leaves

1/2 cup brown sugar

1/2 cup dry white wine

2 tablespoons finely chopped fresh cilantro

DIRECTIONS: 

In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, oil, prunes, olives, capers and bay leaves; cover, refrigerate and marinate, turning occasionally, at least 8 hours. Preheat oven to 350 F. In a large shallow baking dish, arrange chicken in a single layer, then pour marinate over it; sprinkle brown sugar on top and pour wine around edges. Bake 50 to 60 minutes, basting frequently. Chicken is done when thigh joint is pierced and releases clear juice. Remove bay leaves and discard. Transfer chicken to serving platter, spoon a little cooking liquid over it and sprinkle cilantro on top; pass remaining liquid in a gravy boat. Serve with rice or couscous.

Chicken alla Romana

YIELD: Makes 4 servings

INGREDIENTS: 

1 frying chicken, quartered

Salt and freshly ground black pepper to taste

1/4 cup olive oil

1 slice bacon, diced

2 garlic cloves, halved

1 teaspoon chopped fresh rosemary leaves

1/2 cup dry white wine

1 tablespoon tomato paste

1/2 cup hot chicken broth

DIRECTIONS: 

Season the chicken with salt and pepper.  In a large skillet, heat oil and bacon, then add garlic and chicken. Cook over medium high heat, turning once, until the chicken is golden on both sides, about 6 minutes per side. Add the rosemary and wine, cover and continue cooking until chicken is tender, about 12 to 15 minutes. Remove garlic, stir in tomato paste and broth and cook, uncovered, until liquid is reduced by half. Serve hot with orzo.

Chicken and Chick Pea Stew

YIELD: Makes 4 servings

INGREDIENTS: 

One 3 – 4 pound chicken, cut up into 8 pieces

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cups diced onions

4 garlic cloves, peeled sliced,,

3 cups finely chopped celery

4 cups chopped carrots

4 cups shredded green cabbage

1 dried bay leaf

2 sprigs fresh thyme

1 cup chicken broth

1/2 cup dry white wine

One 28-ounce can diced tomatoes

Salt and pepper to taste

One 14-ounce can chick peas, rinsed and drained

3 tablespoons chopped fresh herbs

1 cup grated  Parmigiano cheese

DIRECTIONS: 

Preheat oven to 350 F. In a large Dutch oven over medium heat, melt the butter with the olive oil; add onions and garlic and cook until they are softened, 3 to 5 minutes. Add the celery, carrots, cabbage, bay leaf and thyme and cook for another 3 to 5 minutes. Add the chicken, broth, wine, tomatoes and salt and pepper, then cover and place in oven for an hour. Stir in beans and cook for another half hour; remove bay leaf and thyme stems, sprinkle with fresh herbs and grated cheese. Serve with focaccia and a nice chunk of Asiago cheese.

Cranberry-Orange-Walnut Bread

By Barbara Beltrami

If you’re looking for last minute gifts or just something to have with a glass of wine or eggnog if the neighbors drop in, think about baking some tea loaves. They’re easy to make and don’t require the attention that cookies do. You just mix the batter and pop them in the oven for an hour or so while you wrap some gifts or write some Christmas cards. 

If you’re giving them as gifts, pick up some colorful cellophane and wrap them in that, then tie them up in some nice ribbon or raffia. If you’re keeping them to serve during the holidays, just wrap them tightly in plastic wrap or aluminum foil and slice as needed. 

My all-time favorite for the holidays is Cranberry-Orange-Walnut Bread, but I also like one made with good strong Earl Grey Tea. Another one that everybody loves, that’s as pretty as it is delicious is Citrus-Turmeric Tea Bread. If there’s somebody special you’d really like to make happy, make all three.

Cranberry-Orange-Walnut Bread

YIELD: Makes one loaf

INGREDIENTS: 

Nonstick cooking spray

2 cups flour

1 cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

2/3 cup orange juice

1 1/2 tablespoons finely grated orange zest

2 tablespoons unsalted butter

1 large egg, well beaten, melted

1 1/2 cups fresh cranberries, washed and coarsely chopped

2/3 cup chopped walnuts

DIRECTIONS: 

Preheat oven to 350 F. Grease a 9” x 5” loaf pan with nonstick cooking spray. In a medium-large bowl thoroughly combine the flour, sugar, salt and baking soda. Add the orange juice and zest, butter and egg and stir well; fold in the cranberries and nuts. Transfer to loaf pan and bake approximately one hour, until a cake tester inserted in center comes out clean. Cool on a wire rack. Serve with wine, tea, eggnog, coffee or punch.

Earl Grey Tea Loaf

YIELD: Makes one loaf

INGREDIENTS: 

2 Earl Grey tea bags

1 1/4 cups boiling water

1 1/2 cups prunes, chopped

1/2 cup sultana raisins

2 large eggs

2/3 cup brown sugar

1 1/2 teaspoons orange zest

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

DIRECTIONS: 

Preheat oven to 350 F. Line a 9” x 5” loaf pan with parchment. In a small bowl, steep tea bags in boiling water for at least 10 minutes; discard tea bags and place prunes and raisins in tea;  steep another 10 minutes. In a large bowl  vigorously whisk eggs; add prunes and raisins. Lightly stir in the brown sugar and orange zest. 

In a medium bowl thoroughly combine flour, baking powder and salt, then fold into tea mixture; pour into prepared loaf pan and smooth with rubber spatula; bake approximately an hour, then cool on wire rack. Remove from pan and let cool another hour on wire rack. Serve with butter or cream cheese.

Citrus-Turmeric Tea Loaf

YIELD: Makes one loaf

INGREDIENTS: 

Nonstick cooking spray

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon ground turmeric

2 tablespoons freshly grated lemon zest

1 cup + 2 tablespoons sugar

3/4 cup sour cream or Greek yogurt

2 large eggs

2 tablespoons freshly squeezed lemon juice

1/2 cup unsalted butter, melted

1 navel orange, sliced thin

DIRECTIONS: 

Preheat oven to 350 F. Grease a 9” x 5” loaf pan with nonstick cooking spray, then line it with parchment and leave a little overhang for lifting the loaf out of the pan. In a large bowl whisk together the flour, baking powder, salt and turmeric. In a medium bowl thoroughly combine the lemon zest with the one cup sugar; whisk in sour cream, eggs and lemon juice; fold in melted butter; add wet mixture to dry mixture, stirring just until blended. 

Scrape mixture into prepared loaf pan and smooth top. Lay orange slices over top, sprinkle with remaining two tablespoons sugar and bake 50 to 60 minutes, until a cake tester inserted in center comes out clean. Serve with lemon or orange sorbet.

Pixabay photo

By Barbara Beltrami

Pomegranates are such a holiday treat for eating as well as decorating. They’re expensive (what isn’t?) and their prep, scooping out the seeds, is also labor intensive and messy. However, you can buy the seeds in a container and just decorate with the pomegranates themselves whose rich red color makes a lovely holiday arrangement when they are scattered among evergreen branches. And not only are pomegranates lovely and delicious, but they are thought to have many health benefits. I like to use the seeds and/or juice in Christmas punches, green salads, and desserts, but there are so many ways to use them in all sorts of dishes from ethnic to traditional.

Champagne-Pomegranate Punch 

Champagne-Pomegranate Punch

YIELD: Makes 12 servings

INGREDIENTS: 

1 quart pomegranate juice

2 cups orange juice (no pulp)

2 cups chilled pink lemonade

1 1/2 cups pomegranate seeds

One 750 ml bottle chilled champagne

Lime slices for garnish

Crushed ice

DIRECTIONS: 

In a nice pretty sparkly punch bowl combine the pomegranate juice, orange juice, lemonade and pomegranate seeds; pour in champagne and float lime slices on top. Ladle into punch cups filled 1/3 way with crushed ice. Serve with hors d’oeuvres.

Green Salad with Pomegranate Vinaigrette

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 head romaine lettuce, washed, dried and torn into bite-size pieces

1 Belgian endive, washed and sliced

4 cups baby arugula, washed and dried

1/4 cup champagne vinegar

1/4 cup pomegranate juice

1/2 tablespoon freshly squeezed lemon juice

1 tablespoon orange juice

1 tablespoon freshly grated orange zest

Salt and freshly ground pepper to taste

1/2 cup extra virgin olive oil

1 cup pomegranate seeds

1 cup hazelnuts, toasted, husked and finely chopped

DIRECTIONS: 

In a large salad bowl combine the romaine lettuce, Belgian endive, and arugula. Cover and refrigerate up to 6 hours, but let sit at room temperature at least 30 minutes before serving. In a small bowl, vigorously whisk together the champagne vinegar, pomegranate juice, lemon juice, orange juice, orange zest, salt and pepper. Pour in olive oil gradually while continuing to whisk until mixture forms an emulsion. When ready to serve salad, dress with vinegar and oil mixture, toss, then sprinkle pomegranate seeds and hazelnuts on top and serve immediately with crusty bread and soft cheeses.

Chocolate – Pomegranate Tart 

YIELD: Makes 10 to 12 servings

INGREDIENTS: 

One 9” pie crust

1/2 pound bittersweet chocolate, chopped

1/4 pound semi-sweet chocolate, chopped

1/2 stick unsalted butter

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon coarse salt

1/2 cup pomegranate seeds

1/4 cup chopped toasted walnuts

Sea salt to taste

DIRECTIONS: 

Preheat oven to 350 F. Lightly grease a 9” round tart pan. Press pie crust into sides and bottom of pan; prick all over with tines of a dinner fork; cover with aluminum foil gently molded to shape of pan; weight with pie weights or uncooked beans. Bake for 15 minutes, remove from oven and place on a wire rack to cool completely. 

Meanwhile in a large heatproof bowl combine the chocolate and butter. In a small saucepan over medium heat, combine cream, sugar and salt; stirring frequently, cook until mixture reaches a gentle simmer, about 4 to 5 minutes. Stirring constantly, pour cream mixture into chocolate mixture until chocolate and butter are melted and mixture has achieved a smooth consistency; pour into tart shell and refrigerate until filling just starts to set, about 30 to 40 minutes. Sprinkle pomegranate seeds, walnuts and sea salt on top of filling and refrigerate at least two hours or until completely set. Serve with crème fraîche and an assortment of liqueurs.

Pixabay photo

By Barbara Beltrami

The candy cane, that red and white Christmas phenomenon, as emblematic of the holiday as Santa and his reindeer or bauble-festooned evergreens, is one of my favorite ingredients when creating holiday confections. Its cool peppermint flavor echoes the air outside and its  sweetness appeals to kids and grownups alike. Candy cane meringue kisses and fingerprint cookies make lovely treats for wrapping up as gifts or swapping at cookie exchanges while a candy cane cheesecake with a chocolate crust combines three winning flavors in one beautiful dessert. So go ahead, swipe a few candy canes from the tree and start baking.

Candy Cane Meringue Kisses

Candy Cane Meringue Cookies

YIELD: Makes about 3 dozen

INGREDIENTS: 

2 large egg whites at room temperature

1/8 teaspoon cream of tartar

1/8 teaspoon fine salt

1/2 cup sugar

2 candy canes, finely crushed

DIRECTIONS: 

Preheat oven to 225 F. Line baking sheets with parchment. Put egg whites in large bowl and add cream of tartar and salt; beat until foamy. Add sugar, one tablespoon at a time, beating on high after each addition; continue beating until stiff, glossy peaks form. Transfer mixture to piping bag and pipe 1 1/2” cookies 2 “ apart onto parchment; sprinkle evenly with crushed candy canes and bake 1 1/2 to 2 hours until firm but not brown; transfer to wire racks to cool; store in airtight container.  Serve with peppermint tea or hot chocolate.

Candy Cane Fingerprint Cookies

Stock photo

YIELD: Makes about 4 dozen

INGREDIENTS: 

48 candy cane kisses

4 – 5 candy canes, finely crushed

1 cup unsalted butter, at room temperature

1 cup sugar

1 large egg at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

DIRECTIONS: Place candy kisses in a covered container and freeze for at least one hour. Preheat oven to 350 F. Line baking sheets with parchment. In a large bowl cream butter and sugar until light and fluffy; beat in egg, milk and vanilla. In another large bowl sift together flour, baking powder and salt; gradually beat into other mixture. Shape into one-inch balls and roll each one in crushed candy canes; place two inches apart on parchment and bake 10 to 12 minutes, until bottoms are golden brown. Remove from oven and immediately make an indentation with your finger and press a candy cane kiss into center of each cookie. Transfer to wire racks. Serve with egg nog or Irish coffee.

Candy Cane Cheesecake

YIELD: Makes 12 to 16 servings

INGREDIENTS: 

2 1/2 cups crumbled chocolate wafers

1/3 cup unsalted butter, melted

Six 8-ounce packages cream cheese, softened

1 1/3 cups sugar

1 cup sour cream

3 tablespoons flour

1 tablespoon vanilla extract

1 teaspoon peppermint extract

3 large eggs, lightly beaten

10 ounces chocolate chips

12 ounces heavy cream, whipped

4 candy canes, crushed

DIRECTIONS: 

Preheat oven to 325 F. Grease a 9” springform pan, then tightly wrap the outside with two layers of aluminum foil. In a small bowl combine chocolate wafers and melted butter and press mixture into bottom and one inch up sides of pan; set on a rimmed baking sheet and bake 12 to 15 minutes, until set; cool on wire rack.  

In a large bowl beat 5 of the packages of cream cheese with one cup of the sugar until smooth; beat in sour cream, flour and extracts; add eggs and beat on low speed just until combined; fold in chocolate chips, then pour mixture into chocolate crust. Place pan in roasting pan to which one inch hot water has been added. Bake 1 1/4 to 1 1/2 hours, until center is set and top is no longer shiny. Cool on wire rack 30 minutes; run knife around edge to loosen cake, then cool one hour longer; refrigerate overnight, then remove sides of pan. 

For the topping, beat together remaining 8 ounces cream cheese and one-third cup sugar until smooth; fold in whipped cream and 3/4 of the crushed candy canes.  Spread mixture over top of cake; sprinkle remaining candy canes on top.  Refrigerate until ready to serve. Serve with peppermint schnapps.