BLOOD ORANGE SORBET

Blood oranges are part of Sicilian culture. From January to April, it is pretty easy to find blood oranges. The origin of the blood orange is rather unexciting, just a mutation of the sweet orange. The berry like flavor and color is just incredible. Mostly they are just eaten but you can make sauces from them as well as one notable antipasto where slices are placed in a dish topped with very thin slices of red onion then a drizzle of olive oil. For me I love the sorbet, it is so refreshing and light and easy to make. Blood oranges are now grown in California and are easy to find. This is the season, so keep your eyes open. I just bought some last week at a Farmer's Market. You can use regular oranges but it just isn't the same. Don't get me wrong, Blood Orange Gelato is out of this world but sorbet is refreshing and will save a few fat calories. "Taste makes waist".

BLOOD ORANGE SORBET

1 Tablespoon blood orange zest

1 ¼ Cups water

¾ Cup sugar

Enough blood oranges to make 2 ¼ cups puree (3 to 4 pounds)

Combine zest, water and sugar in saucepan, stir over high heat until sugar totally dissolves and comes to a boil. Remove from heat. Peel oranges, cut away all pith and seeds. Work over a bowl, so not to loose any juice, cut out membranes. Combine orange and it’s juices to make 2 ¼ cups, transfer to blender or processor and puree until smooth, about 45 to 60 seconds. Mix with reserved syrup , cover and refrigerate overnight. Process in ice cream maker. Transfer to container and freeze. You will need to soften for about 20 minutes before serving.

If you don’t have an ice cream maker. Prepare as above, but place liquid in a long flat container and place in freezer. About every half hour, take out and with the tines of a fork, run through mixture. Continue this process until frozen into crystals.

Buon Appetito!

PEAR TART

As winter comes to a close, I look in the mirror and can see...I've been eating too good the last few months! Although I am interested in losing the extra pounds this winter has blessed me with, I'm not so interested in giving up on my desserts. Below you will find a nice light tart and if you want to make gluten free just replace the breadcrumbs.

As for the extra weight...I've had to plan our menu a week at a time, so we can stay on course. I love my pizza and bread but for the next few weeks it is going to be whole grain flatbread. I'll give that great recipe in the next few weeks. I usually eat pretty well but it's the snacks that got me this winter. Anyway, right now the greens are incredible! Farmers Markets are loaded with great organic vegetables and my garden is reaping the reward of a little winter gardening! Hope you enjoy the tart.
Buon Appetito!

PEAR TART

1 Cup slivered almonds, roasted

½ Cup bakers sugar

¼ Teaspoon sea salt

½ Cup breadcrumbs, plain & finely ground

1 Egg while, lightly beaten

2 Tablespoons almond or olive oil

3 Tablespoons fresh lemon juice

1 Teaspoon lemon zest

3 Large ripe pears (Anjou’s are perfect)

2 Cups red grapes, halved and seeded

Preheat oven to 350. Lightly oil a 10” springform pan. In food processor combine almonds, 1/3 cup of sugar and salt. Pulse until fine ground. Add breadcrumbs and pulse to mix. Drizzle egg white and oil over breadcrumb mixture, pulse until mix is wet but still crumbly. Press 1 ½ cups of mixture into bottom of pan. Bake about 8 or 9 minutes, until firm. In large bowl combine lemon juice, zest and remaining sugar. Peel and core the pears, then slice lengthwise about 8 slices per half. Put the sliced pears into the lemon mixture as they are cut. Add grapes and toss to mix. Put the fruit mix on top of the crust. Sprinkle with the lemon mixture and top with the remaining breadcrumb

Mixture. Bake for 30 to 35 minutes (fruit should be tender and bubbling, if it browns to quickly, tent with some foil). Cool in pan on wire rack, at least 10 minutes. Loosen and remove. Serve warm or at room temperature.

ROASTED BUTTERNUT SQUASH SOUP

As winter comes to a close, time to think about shedding a few of those "comfort food" pounds...no sense in giving up flavor, so how about one more squash soup. Good idea! Happy you thought of it.

Roasting the butternut squash with a little balsamic is going to give this soup an incredible flavor. Simple, hearty and healthy. This soup with a small salad makes a perfect light meal but feel free to serve as a first course. If you are unfamiliar with butternut squash, it has a hard flesh, so be careful with the knife. I suggest trimming the ends and using a good potato peeler to remove the skin. Slice in half lengthwise and scoop out the seeds, then cut into cubes.
NOTE: If you are not using dairy, Almond Milk works nicely with this recipe.

ROASTED BUTTERNUT SQUASH SOUP

2 Tablespoons extra virgin olive oil

½ Small onion, diced

1 Stalk celery, diced

1 Small carrot, diced

1 Cinnamon stick

2 Tablespoons toasted pine nuts

4 Cups chicken stock or broth, low sodium please

Salt & Pepper to taste

½ Cup Half & Half (or other heavy cream)

or substitute Almond Milk for the cream.

1 Recipe Roasted butternut squash, recipe follows

Roasted Butternut Squash:

1 Large Butternut Squash

4 Tablespoons butter

2 Tablespoons Fresh Rosemary, chopped

2 Balsamic vinegar

¼ Teaspoon salt

¼ teaspoon pepper

¼ Teaspoon ground ginger

1 Teaspoon sweet ground pepper (or mild chili powder)

1 Tablespoon sugar

Preheat oven to 400. Heat butter in skillet until melted, pull off heat, add remaining ingredients, put back on heat and stir for about 1 minute. Place squash in large bowl, pour mixture over squash and mix well. Transfer to baking sheet in a single layer, place in oven and cook until very tender (about 40 to 45 minutes). Using a spatula turn at least once.

SOUP:

Heat oil in large pot or saucepan, add onion, celery, carrot and cinnamon, cook until soft, about 5 minutes, add pine nuts and chicken stock, bring to a boil, add squash and simmer for a few minutes. Take off heat, season with salt and pepper. Puree soup in blender or processor to a smooth consistency. Return to pot and simmer for another 10 minutes to let flavors meld. Remove from heat, stir in half & half, adjust seasoning if necessary. Serve hot. (In the summer, try serving at room temperature or with a slight chill)

RIGATONI WITH BROCCOLI & TURKEY SAUSAGE

We are getting close to spring but it is still comfort food time. I want something good, healthy and not heavy on the calories. With this recipe you will be giving up nothing. When I was young, this dish was done with rapini (broccoli rabe), pork sausage and heavy cream! With this recipe you don't have to give up any flavor while still enjoying a healthy meal.

If you don't eat dairy, replace the milk with chicken broth (use homemade or low sodium organic packaged. Your sauce won't be as creamy but very good! I usually only have non fat milk in my refrigerator, so that's what I usually use, again it is not as creamy but still very good! If you're not a broccoli fan, eat it anyway, it's good for you! Just a little note; I usually weigh my pasta as a means of controlling my calories. I find that 3 ounces of dried pasta is a reasonable amount and will leave room for the broccoli and sausage.

RIGATONI WITH BROCCOLI AND TURKEY SAUSAGE

3 Links hot turkey Italian sausage (about 3/4 pound)

2 Teaspoons extra-virgin olive oil

1 Onion, sliced thin

2 Cloves garlic, finely chopped

1 Red pepper, sliced

2 Tablespoons flour

2 Cups 1% milk

1 Bundle fresh herbs (whatever you might have on hand,

such as rosemary, oregano, parsley, thyme, place in

cheesecloth or tie with string)

3 Cups broccoli florets

Salt and pepper

1 Pound rigatoni

Get started with the rigatoni, I will assume you know how to cook the pasta. Cook sausages in ¼ inch of water in uncovered large skillet until water evaporates, continue cooking until browned on all sides and cooked through. Transfer to cutting board and cut into ¼ slices, reserve. In skillet heat oil, add onion and pepper and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes. Add flour and cook, stirring 1 minute. Gradually whisk in milk, bring to a simmer, add herb bundle and cook, whisking constantly until thickened, about 5 minutes. Discard herb bundle. Meanwhile cook broccoli until bright green and still crisp, about 3 minutes. Add to sauce with sausage. Add salt and pepper to taste then add rigatoni, toss gently and serve immediately. Pass the cheese, please.

Buon Appetito!

ASPARAGUS RISOTTO

Risotto is one of my favorite dishes! I know even saying "risotto" sounds terrifying to many of you. I will try to dispel some of that fear today. First, you need to use Italian short grain rice. The better the quality the better your rice is going to turn out...organic is always preferable. There are a variety of rices grown in Italy, but the two most common are arborio and carnaroli. I generally use carnaroli as it absorbs more liquid and becomes plump, soft and creamy. It takes a little longer to cook than arborio. You will need to dedicate 25 minutes in front of the stove as there is plenty of stirring and you need to serve immediately. Almost anything goes with risotto, just get everything ready so you can serve quickly.

I know many of you are not eating dairy. Not to worry, you can make a great risotto without butter or cheese. You will need very good quality olive oil, preferably with a buttery or grassy flavor. For instance, with the asparagus recipe below, I would add finely chopped scallions or chives just before serving. Definitely use carnaroli rice as it will become more creamy, just stir continually and be patient to cook until al dente. I think you'll be pleased with the results.

One more tip, after sweating your onions and whatever else, raise the heat to medium high, stir constantly and let your liquid get absorbed before adding more. When you are stirring you will hear a sizzle, that is a good time to add more liquid, you don't want the rice to burn just absorb. Packaged broth is ok, try to find low sodium, organic broth. So here's the recipe. Have a salad ready to dress and make something you can roast that takes about 20 minutes to cook.

ASPARAGUS RISOTTO (Risotto agli Asparagi)

1 ¼ lbs asparagus, trimmed

2 Tablespoons extra-virgin olive oil

1 Tablespoon unsalted butter

1 Sm. onion, chopped

1 Sm. shallot, finely chopped

1 ½ Cups short grain rice (Arborio, Carnaroli or Vialone Nano)

½ Cup dry white wine

3 to 4 Cups chicken broth

¼ Cup grated Parmesan

2 Tablespoons unsalted butter

Trim and blanch (boil in water until firm tender) the asparagus. Cut into ¼” rounds leaving the spears uncut. Reserve for later. Meanwhile, heat the oil and butter in a pot, cook onion about 3 minutes, add shallot and continue cooking until translucent (about 2 more minutes). Add rice and stir until well coated, add the white wine and cook until completely absorbed. Now, start adding the warm broth a ladle at a time, stirring often, until the risotto is almost done (you will have probably used at least 2 ½ to 3 cups of liquid, the rice will be creamy with almost no bite)add more liquid as necessary and the asparagus rounds, stirring to mix well. When cooked add the parmesan and butter and mix well. Transfer to serving platter or plates, top risotto with the reserved asparagus spears, drizzle a little good quality extra-virgin olive oil and for good looks shave a little parmesan on top. I try to find thin asparagus for this dish as they blanch quickly and the smaller pieces mix well with the risotto. Buon Appetito!

GREAT GRAIN RECIPE!

I'm back...Sorry I left you hanging during the Christmas season but I am pleased to say, I was busy cooking day and night through the season. So here we are, the first week of 2011! You didn't get my healthy, low calorie recipes, so you ate to much and want to diet or it is that time of fasting for many of my great Christian brothers and sisters. I've got a recipe below that is great anytime for any reason!

Farro is a grain with a long and glorious history. It is the grain from which all others have derived. Most famous for feeding the Roman Legions, it's history goes back about four thousand years. It is a low yielding crop and other grains (mainly modern wheat) were developed. Cultivation dwindled to just two regions of Italy a remained a regional food but haute restaurants kindled a new interest in Italy as well with trendy, healthy cooks.

Farro is similar to spelt but not the same. Cooked, farro has a firm chewy texture and a nutty taste. Barley or other grains can be substituted but results will be no where near the same. I can go on and on, but I won't...You can purchase whole or pearled (split), the pearled cooks much quicker but is not as firm.

Farro is a complex carbohydrate that is water soluble so it digests before the body starts to create insulin, also high in protein and it ranks well on the glycemic index. This is another reason why the health conscious chefs like it! Buon Appetito!

FARRO & BEAN SOUP/STEW

12 Oz. Barlotti (or other red) Beans, soaked and drained,

(Some of you may want to use a white or cannillini bean,

it’s your soup, so do as you will!)

10 Cups water

3 Tablespoons extra virgin olive oil

1 Onion, finely chopped

1 Carrot, peeled and chopped

1 Stalk celery, chopped

1 Cup Farro

28 Oz Can tomatoes (either diced or whole, drained and diced)

Preferably Italian tomatoes (less sodium, better flavor)

2 Potatoes (8 to 10 oz) peeled and diced

1 Small head savoy cabbage (12 to 16 oz), clean and remove hard stalks

and veins, then chop

Cook beans in large stock pot and the water. When beans are cooked, take out 1 cup of beans, mash and return to pot. In a sauté pan heat oil and sauté the onion, celery and carrot until they begin to soften (about 5 minutes). Add to stock pot with the farro, bring to a boil and then simmer for 30 minutes, add the tomato and potato and continue simmering until the farro is cooked (about 30 more minutes). Stir in cabbage and cook until soft and tender (about 15 to 20 minutes). If you want your stew/soup a little thinner, just add water or vegetable broth. Season with salt and pepper to taste.

Serve with a bit of grated parmesan and a drizzle of good quality olive oil.

CHICKEN RAGU

It's been a few weeks since my last post...sorry but I've been cookin'.
Thanksgiving was sure fun! Always special to spend time with the family. Alas, now we are rushing onto Christmas. I have been busy baking (75 dozen biscotti) and catering parties. Although this is a time that seems so chaotic there is always complete peace at the table with the anticipation of love that comes with the sharing of the food God has given us. It is a priceless gift that I have been given to cook and bring people together in joy.

Next week I'll give you some do ahead recipes but today something more special. This is a recipe from the Marches. Chicken Ragu that might be part of a special lasagna with noodles and cream sauce, but this sauce is fantastic over pasta. You can prepare this a day ahead and reheat (no microwave!!! reheat gently in a saucepan). I like over papardalle but any pasta is really going to be good.

Chicken Ragu

3 Tablespoons extra-virgin olive oil

1 Medium onion, finely chopped

6 ounces fresh crimini mushrooms, sliced

1 link sweet Italian sausage, casing removed (chicken or turkey ok)

2 ounces pancetta (bacon is ok if you don’t have pancetta)

¼ cup celery, finely chopped

1 small carrot, peeled and finely chopped

1 ½ lb boneless, skinless chicken breast, cut into ½” cubes

1 bay leaf

2 cloves garlic, minced

1 cup Marsala

1 14 ½ oz can crushed tomatoes

1 cup chicken stock (canned is ok)

1 tablespoon tomato paste

2 pinches of ground cloves

Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion, mushrooms, sausage, pancetta, celery and carrot; cook until onion begins to color, while crumbling sausage and stirring occasionally. About 5 minutes. Add chicken, bay and garlic; cook until chicken begins to brown, stirring frequently, about 7 or 8 minutes. Add the Marsala and bring to a boil scraping up all the browned bits. Reduce heat and simmer until most of the liquid is evaporated. Stir occasionally, about 10 minutes. Add tomatoes, stock, tomato paste and cloves. Simmer, stirring occasionally, for about 45 more minutes. Buon Appetito!