Category Archives: ITALIAN CUISINE

ITALIAN SAUSAGE, MUSHROOM, AND SPINACH LASAGNA WITH BÉCHAMEL SAUCE (WHITE LASAGNA)

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The picture is of the last piece of this lasagna and the last of Eggplant Parmesan Light. They are both delicious and go very well together.

Well, Christmas and the onset of a new year have come and gone, and frankly I’m exhausted. But even though I am in recuperation mode, I wouldn’t change one minute of all the time I spent getting ready for Christmas and the new year and the time I spent with family and dear friends. Because Mr. C. and I are well and truly blessed with fabulous relatives and the very best of friends. And for me, this is the one time of year I go a little crazy and all-out to show my nearest and dearest how appreciative I am to have them in my life. After that, they simply must make do with the bare minimum of pomp and circumstance. No longer do any of my kids or grandkids receive cute little Valentine cards or gifts, or Easter baskets, or sometimes even birthday cards, much less birthday presents. Because as I have advanced in age, there is just a limit to the amount of energy I have for such endeavors. But for Christmas, I put on a new persona. I become the embodiment of Mrs. Santa.

And if there is one wish that I truly hope and pray will continue to be granted, it’s that I can continue keeping Christmas like I always have. Because, as you know, there is just something special about all the Christmas lights, the Christmas tree, Christmas cards, and Christmas cookies. When are cookies ever as delicious as at Christmas time? Never! Oh, they still taste wonderful. But Christmas cookies just come with a certain cachet. Maybe it’s because at this time of year they are kept in Christmas tins. Because who doesn’t like to lift several lids to find just the cookies they are craving at the time?

So, may you too, my fellow Mr. and Mrs. Santas, find time during the beginning of 2025 to relax a bit, take time for yourself, and reassess your priorities. (I use the term priorities rather than resolutions because it’s much easier for me to prioritize than to make a resolution and actually accomplish a loss of 20 pounds in 15 days!) But enough about me and my idiosyncrasies. And on to this recipe.

First of all, as in every lasagna I have ever made, this recipe takes time to prepare. So, I’m not going to tell you that this is a breeze to make. It’s actually a pain in the rear to build. But it’s still worth the effort because it’s really yummy. And sometimes white lasagna is a very nice change of pace.

So, I highly recommend this recipe or my Roasted Mushroom Lasagna with Béchamel Sauce or Roasted Veggie Lasagna with Cheese Béchamel Sauce if a lasagna that does not contain tomatoes would make a nice change.

Plus, as in most lasagna recipes, this recipe yields a lot of servings. So, it is perfect for feeding a crowd. Or if you are much more efficient than I am, you could make it and cut it into portions and freeze them for those nights when cooking anything is tantamount to hitting your thumb with a hammer.

And as for books that I have recently read, forget it for now. I have been to bloody busy. But I plan to change that right after I post this recipe.

So, bye for now and may 2025 find you happy, healthy, and on your best behavior. (We are all going to need to be on our best behavior because it’s going to get rough! And civility, empathy, compassion, and compromise are going to be more important than ever.)

And as always, peace and love to all.        

For the sauce:

½ c. (1 stick) unsalted butter

1 lg. clove garlic, finely minced

½ c. unbleached all-purpose flour

4 c. whole milk, plus more if needed if the lasagna looks like it might be a bit dry*

1 tsp. kosher salt

freshly ground black pepper

12-16 oz. low fat cottage cheese, whirled in a food processor or blender until smooth

½ c. grated Parmigiano-Reggiano

1 lg. egg, beaten

In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and cook for 1 minute. Then whisk in the flour and continue whisking for a couple of minutes or until the paste begins to bubble and thicken.

Slowly whisk in the milk, until no lumps remain. Raise heat to medium-high and bring to a boil, then reduce to low and continue to simmer until sauce has thickened, about 3-4 minutes.

Stir in the salt and pepper, then mix in the cottage cheese and Parmigiano-Reggiano cheese, stirring until smooth. Remove from heat and allow the sauce to cool before adding the beaten egg. Set aside.   

For the sausage, mushroom, and spinach layer:

1 lb. bulk Italian sausage

1 lb. sliced mushrooms

5-8 oz. baby spinach, roughly chopped

Fry the bulk sausage in a frying pan until nicely browned. Drain if a lot of fat. Then add the mushrooms and cook for a couple of minutes. Remove from heat and add the fresh spinach. Set aside until needed.  

Putting it all together:

12 oz. lasagna noodles, cooked al dente, drained, and patted dry

3 c. grated mozzarella cheese (12 oz.)

freshly chopped parsley

Lightly grease the bottom and sides of a deep-dish casserole pan or dish that is at least 9×13-inch wide and long. Spread a thin layer of sauce on the bottom.  

Lay a layer of lasagna noodles over the bottom. (There will be 3 layers of noodles when the casserole is fully assembled.)

Spread a third of the sauce on the noodles, and half of the sausage, mushroom, and spinach mixture. Then top with a third of the mozzarella cheese. Repeat with another layer of noodles, sauce, the rest of the spinach mixture, and another third of the mozzarella cheese. To finish, top off with a layer of noodles, and the remaining sauce. (The remaining mozzarella will be used during the latter part of the baking process.)

*If it appears that the lasagna might turn out dry when baked, poke some holes in the top and gently pour on a half cup to a full cup of milk.  

Cover with foil and bake in a pre-heated 350-degree oven for about 40-50 minutes. Uncover the lasagna and scatter the remaining mozzarella cheese over the top and bake for another 15 minutes or until the lasagna is completely heated through and the cheese is melted. (The internal temperature should reach at least 165 degrees.)

Remove from oven, cover with foil, and let sit for about 10 minutes.

Garnish with parsley and serve warm.

Please note: This casserole can be made ahead and refrigerated for up to 2 days before baking. But be sure to take it out of the fridge for a good hour before you plan to put it in an oven. And even then, it might take a bit longer to bake.  

BRUTTI MA BUONI (UGLY BUT GOOD) ITALIAN ALMOND COOKIES

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So, yes, I do have another recipe for Brutti Ma Buoni (BMB) on this site in which hazelnuts are the star. But when I was researching recipes for the dinner party we recently hosted for the Whistle Lake Jazz Quartet (plus wives) with Italian food as the theme, I stumbled on a recipe for Italian BMB. It was a bit different than mine because it was for a chocolate BMB, which didn’t appeal to me at all. But what I learned was that BMB are typically made with hazelnuts as the primary nut, although some regional variations, especially in Tuscany, feature almonds. And suffice it to say, I love Tuscany with a passion. So, to go along with the gelato I planned to serve for dessert, I decided to make my own version of this ugly cookie. And because I am basically lazy, instead of portioning out the dough with a tablespoon, I used my #60 ice cream scoop.

So, my BMB’s are not in the least bit ugly. Plus, I also messed with the flavoring. I decided since I was using almonds instead of hazelnuts, swapping out one of the teaspoons of vanilla for ½ teaspoon almond extract and ½ teaspoon water, was going to up the almond flavor immensely. And I must confess; these are the easiest to prepare cookies imaginable!

So, if you too love everything Italian, want to make a delicious and easy to prepare cookie, and love the fact that there is no flour, butter, or added oil of any kind in the list of ingredients, then this is the cookie recipe for you.

But before I let you go, I haven’t had a lot of time to read with all the preparation for the holidays, but I did finish for the third time, Alexander McCall Smith’s lovely book entitled Tears of the Giraffe. If you have not read the series featuring Precious Ramotswe and her No. 1 Ladies’ Detective Agency in Botswana, then you are in for a treat. Beautifully written and the people, well at least most of them, are truly endearing. And even if you have read these wonderful books, do it again. They just keep getting better and better with each read.

Well, that’s it! The new year is about to take place. And although I think it’s going to be a rough ride for a few years, I know that I can make it through because of all the truly wonderful people I am blessed to have in my life.

May you too surround yourself with people who are kind, who care, and who want to make the lives of everyone around them better.

And as always, peace and love to all.

8 oz. unsalted whole almonds (skins and all) – roughly 1¾ cups (best way to know for sure is to weigh the nuts)

1½ c. powdered sugar

pinch of salt

1 lg. room temperature egg white, lightly beaten

1 tsp. pure vanilla extract

½ tsp. good almond extract

½ tsp. water

Pre-heat your oven to 400-degrees. Spread the almonds on a large, rimmed baking sheet and toast for 8-10 minutes. (When you can smell the roasted nuts, you know they are ready. And always, it’s better to err on the side of caution. So, when in doubt, take them out!) Allow the nuts to cool completely before proceeding.

In a food processor, pulse the almonds until they are partially broken down. Add the powdered sugar and salt and continue pulsing until the nuts are finely chopped. Add the lightly beaten egg white, vanilla, almond extract, and water.  Pulse just until the dough is thoroughly combined. (It should be all clumped together.)

Line a baking sheet with parchment paper.

Using an ice cream scoop, (#60 – 1 tablespoon) drop the cookie balls onto the prepared cookie sheet about 1-inch apart. If you don’t have a small ice cream scoop, spoon tablespoon-size mounds of the dough onto the prepared baking sheet, again about 1-inch apart. (This is the way to end up with the “ugly cookie” part.)

Bake the cookies on the center rack of your 400-degree oven for about 11-13 minutes or until lightly browned all over. (Watch carefully, because the bottom of the cookies can get too brown if baked too long. But the longer you bake them, the crispier on the outside they become. Which BTW, is what you want.) (In my oven, 13 minutes is perfect.) They are basically like a nutty macaroon.

Remove from oven and allow the cookies to cool completely on a wire rack before storing them in an airtight container.

Unlike many cookies, Brutti Ma Buoni cookies are best eaten within 1 or 2 days.    

So, while I’m working my tush off getting ready for the holidays, our orange boys are taking it easy. Oh, that it could have been me taking a nap!

CHOCOLATE ORANGE BISCOTTI 

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Well, there is one kind of cookie that is always a hit with Mr. C. (As if he doesn’t like practically any kind of cookie!) But none the less, biscotti, of any flavor, is always a hit with this cookie lovin guy.

So, when we were invited to dine at our friends Paul and Barbara’s home, I decided instead of bringing flowers or a bottle of wine, I would make some biscotti for them to accompany their morning or afternoon cup of coffee or tea. And then, why not try out a new recipe since they are friends and probably would forgive me if the biscotti turned out less flavorful than I expected. And then why not an orange flavored biscotti with mini chocolate chips? Why not, indeed! And the recipe you find below is the result of my adventure.

And oh my, the biscotti turned out much better than anticipated. Not too much orange flavor or overwhelmed with chocolate. Just a nice combination of flavors. And nicely crunchy. But not a jaw breaker.

So, if you too are a fan of biscotti, I recommend you give this recipe a try. And if you have never made biscotti, why are you waiting? If it’s for an engraved invitation, allow me to provide that right here and now.

Dear reader,

You are cordially invited to make biscotti at your earliest convenience.

Yours truly,

Patti

Well, that’s it for today. I’ve started a new book, and the heroine is in dire need of my help. And so far, I can’t see any possible way she is going to avoid either life imprisonment or possibly even a death sentence. (In other words, she’s in deep doo-doo!) So, it must be Patti to the rescue! Or at the very least, I must be a witness to how the sleuth detective is going to save her neck! (Someone has to do it!)

So, ta da for now. But I’ll be back, and after I finish the book, I’ll provide you with not only the name of the book, but also the author. So, stay tuned.

In the meantime, peace and love to all. And happy biscotti to one and all.

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking powder

½ tsp. kosher salt

zest of 1 lg. orange

½ c. (1 stick) unsalted butter, room temp.

¾ c. granulated sugar

1 tsp. vanilla   

2 lg. eggs, room temperature

1 c. mini chocolate chips

sprinkling sugar (see picture below)

Whisk the flour, baking powder, salt, and orange zest together in a small mixing bowl.  

Using an electric mixer, beat the butter, granulated sugar, and vanilla until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition.

Add the flour mixture in 3 batches with the mixer on low speed. Beat just until blended. Stir in the mini chocolate chips.  

Divide the dough into 4 pieces. Roll each piece into a 1-inch diameter log. Place on a parchment paper lined baking sheet that will fit in your refrigerator. Lightly sprinkle with sprinkling sugar.

Refrigerate for at least 90 minutes.

Remove from fridge and transfer the logs to a larger baking sheet lined with parchment paper and spaced at least 3-inches apart.

Bake in a pre-heated 350-degree oven until light golden, about 15-20 minutes. Remove from the oven and cool for 10-15 minutes. (Keep the oven on go.)  

Place the logs on a cutting board. Using a sharp knife (I use my big old butcher knife, but a serrated knife works well too), cut the logs on a slight diagonal into ¾-inch thick slices. Arrange cut side down back on the baking sheet. Bake until a nice golden brown, about 15 minutes.

Remove from oven and transfer to a wire rack to cool completely before storing in an airtight container at room temperature.

Sparkling sugar

TOMATO CREAM SAUCE FOR RAVIOLI, TORTELLINI, OR GNOCCHI  

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For me, there are only two sauces that truly compliment cheese ravioli, tortellini, or gnocchi. The two sauces being tomato cream and gorgonzola cream. So, the other evening at a local Italian restaurant, Mr. C. was hungry for ravioli, so he ordered ravioli that came in a fantastic tomato cream sauce. And I had my mouth set for gnocchi smothered in creamy gorgonzola sauce. So, that’s what I ordered.  

Now, gorgonzola sauce, I can make at home. But a good tomato cream sauce, nope. Not until now.

Oh, I’ve tried over the years to come up with a good recipe. Using vodka, not using vodka. One with multiple ingredients, one with only 5 ingredients. Yup, I’ve given it my best. But none before had the depth of flavor I was looking for.

But after once again tasting a luscious tomato cream sauce, (I swiped a ravioli off Andy’s plate), I knew I had to try again.   

So, I went online and found several recipes that looked good. I ended up slightly modifying a recipe I found on theburntbuttertable.com site.

So, if you too love tomato cream sauce, I suggest you give this simple recipe a try. The sauce is truly delicious with that wonderful depth of flavor that was missing in my other attempts.

And in case you too are crazy for gorgonzola cream sauce, please check out my recipe entitled Ricotta Cheese Gnocchi in a Gorgonzola Cream Sauce. I’m sure you will like that fantastic pasta dish too.

But do not deceive yourself. Neither of these recipes are low fat. (They are “cream” sauces after all.) But for an occasional treat, there is just no finer way to put on weight. And believe me, I am the grandmaster at adding pounds one creamy mouthful at a time!

Well, that’s it for now. I’m about to go build cornbread to go with the chili I’m serving for tonight’s dinner. I mean really, how could I expect Mr. C. to eat chili without a side of cornbread slathered in butter. Inconceivable!! And of course, for the chili toppings – grated sharp cheddar cheese, sour cream, and chopped green onions.  

And as always from our home to yours, peace and love to all.

2 T. extra virgin olive oil

4 T. (½ stick) unsalted butter

½ small white onion, finely chopped

4 garlic cloves, finely diced

1 tsp. anchovy paste

pinch kosher salt

freshly ground black pepper

1 small can tomato sauce (preferably Italian tomatoes)

2-3 T. tomato paste (preferably Italian tomatoes)

1 c. heavy cream

½ c. half & half

1-2 T. fresh lemon juice

1/3 c. finely grated Parmesan cheese, plus more for table

6-8 oz. al dente cheese ravioli, tortellini, or gnocchi (depending on how “saucy” you like your pasta)  

Heat the olive oil and butter in a medium sized heavy pot over medium-low heat. Add the onion and cook until very soft. Add the garlic, anchovy paste, salt, and pepper. Cook for a minute.   

Add the tomato sauce and tomato paste and whisk to combine, cooking for a minute or two.

With the heat on low, add the cream and half and half and whisk to combine thoroughly. (The cream should never go past a very gentle simmer.)  

Add 1 tablespoon of the fresh lemon juice, taste, and add more if desired.

Remove from heat and stir in the finely grated Parmesan.   

Add your drained pasta straight into the sauce with a splash of pasta water if necessary. Let the pasta bubble away in the sauce gently for a minute or two to thicken the sauce.  

Taste and adjust seasoning if required.

Serve with extra Parmesan.  

   

CANDIED GINGER AND ALMOND BISCOTTI

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There is one type of baked good that goes so well with coffee that it ought to be a misdemeanor not to serve the two together. I mean really, what is coffee without a biscotti on the side? Just coffee, right?! But when the two are served together, then it becomes a match made in heaven. And the best way ever to start a day! 

So, when thinking about which of my several recipes for biscotti to make for our upcoming trailer trip, I decided to think outside the typical biscotti box. And this, non-traditional Italian cookie recipe is what I came up with. Sure, it’s still a biscotti, doubled baked and all, but the flavor is more like you would find in candied ginger shortbread. So, this is basically Italy and Scotland sharing an adventure together. And I’m telling you the truth, they make a great team!

So, next time you want to liven up your biscotti repertoire, I suggest you give this recipe a try. But be warned. These are very gingery cookies. If you are not a true ginger lover, these are probably not the cookies for you. Or if you have young children, I’m sure they would not appreciate the flavor either.

But if you love Candied Ginger Shortbread (recipe on site), you will definitely love these biscotti. And have no fear, just like my other biscotti recipes, these cookies are not jaw breakers.

So, enough for today. It’s gray outside, with sprits of rain every so often. Not enough to add to the water table, but enough to warrant carrying an umbrella had either of us the energy to go for a walk. Which we don’t.

But hey, it’s May. Our lilacs are in full bloom and perfuming the air with their lovely scent. (In the picture below, this is part of the view I see from my desk. The lilac bush being dead center in this picture. No mountains today, but they’ll come back. They always do!)

And I’ll come back again too. But until then – peace and love to all.

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking powder

1 tsp. ground ginger

¼ tsp. kosher salt

⅔ c. finely chopped candied ginger

½ c. (1 stick) unsalted butter, room temp.

⅔ c. granulated sugar

2 lg. eggs

1 tsp. vanilla

1 c. finely chopped almonds

Place a piece of parchment paper on a large baking sheet. Set aside.

In a small bowl whisk the flour, baking powder, ground ginger, salt, and candied ginger together. Set aside.

In a large mixing bowl beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and then slowly mix in the flour mixture. Add the almonds and mix just until blended.

Divide dough in half and using your hands, form each portion into a flat rectangle about 12-inches long and 2½- inches wide on the prepared baking sheet. (I kind of roll the dough into a long round tube before placing it on the baking sheet. Then I pat it into the shape described above.)

Bake in a pre-heated 325-degree oven for about 30 minutes, until lightly browned.

Remove from oven and allow to cool for 5-6 minutes on the baking sheet. Then cut into 1-inch-thick slices.

Place the slices cut side down back on the baking sheet. Bake for 10-12 minutes or until firm.

Remove from oven and cool on wire racks. Store in an airtight container.

RISI E BISI (ITALIAN RICE AND PEAS)

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Sometimes you just need a quick and easy side dish. Nothing fancy, but still tasty. And for my money, this Italian staple fills the bill perfectly. But please note – this side dish is never going to be a rock star. But what it does deliver is simplicity and enough flavor to compliment any chicken, beef, pork, or seafood entrée. Basically, any main that requires a starchy companion.  

And don’t we all need that side dish that enhances the dining experience but doesn’t threaten to replace the main dish as the star of the show. Sometimes, all we need from a dish is for it to be a filler. Something to complete the meal, but not take away from the perfect chop, meatloaf, or fried chicken breast you are also serving.

Not all dishes need to be so exciting as to detract from the entrée. Think of all the wonderful meals you’ve eaten in restaurants. Not all the sides are fantastic. But rather, they are on the plate to be that other taste or texture needed so that your mouth doesn’t get bored.

I cannot count the number of times I have been halfway through a fantastic creamy rich pasta, for example, when all of a sudden, I would give anything for a whole different taste sensation. Perhaps a salad with a vinegar dressing or a hunk of crusty bread. Because, bottom line, too much of a wonderful flavor or mouth feel, no matter how much you like the dish, can suddenly become unappetizing.

So, keep this recipe in mind when you need a delicious and easy to prepare filler. And no, when I discussed this with the Risi E Bisi I prepared the other evening, it took no offence at being considered a “filler” dish. In fact, it took great pride at being considered one of the tastiest and creamiest starch dishes ever to be served with baked, fried, or braised meat or fish. (I truly enjoy talking with intelligent and sophisticated ingredients like Arborio rice. So much better than talking to a rutabaga, for example. Kind of like discussing the state of our nation with liberal conservatives or conservative liberals rather than radical zealots on the far left or far right of the political spectrum.)    

Well, that’s all I have to say for today. And for some of you, you might feel I have already said too much. If I have offended you in any way, I apologize. But I am going to continue speaking my mind. For me there will always be gray. And if someone or some cause only sees matters in white or black, with no consideration for gray, I see red!

But as always, I still wish peace and love to everyone.  

2 c. chicken stock

1 T. extra virgin olive oil

1 T. finely chopped shallot

1 cloves garlic, chopped

½ rounded c. Arborio rice

1 T. dry white wine

pinch kosher salt

freshly ground black pepper

½ c. frozen petite peas

¼ c. grated Parmigiano-Reggiano  

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized heavy pan over medium heat. Add extra-virgin olive oil and shallot. Cook for a couple of minutes. Add garlic. Sauté for 1 minute, then add the Arborio rice.

Toast the Arborio rice for about 2 minutes, then add the wine, salt, and pepper. Quickly ladle in ⅓ cup of the stock. Bring to a simmer. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, about 22 minutes.

Stir in peas and cheese and taste and adjust seasoning. Serve immediately.

EASY OVERNIGHT FOCACCIA TWO WAYS (ROSEMARY OR KALAMATA OLIVE AND ROASTED GARLIC)

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Rosemary Focaccia on the left. Kalamata and Roasted Garlic Focaccia on the right.

Well, this was easy bread to build. Almost too easy to be real. But guess what? This is the best focaccia imaginable. Chewy and UNBELIEVABLY delicious. And did I mention this focaccia is ever so easy to prepare. Yes, I did. But I feel duty bound to state it again. And we all have Ali of alexandracooks.com to thank for this amazing recipe.

But to be truthful, I don’t follow Ali’s instructions to a tee. Ali often adds flavorings on top of her focaccias, but I worry about ingredients either burning, or getting too well cooked her way. So, I put additions in the dough itself. Just a personal preference. So, feel free to go wild and do whatever you want when it comes to additives or toppings when you make your focaccia. But the one thing you must do, especially if you are new to baking bread, is just do it. Make – this – bread. It is marvelous. And fool proof. (Not that you’re a fool, I’m not saying that. Well, yes, I guess I might be saying that if you don’t make this focaccia!) Anyway, just make the darn bread and be done with it!

Well, this is my second post for today. Mr. C. is in Seattle making beautiful music with some other gifted musicians for an upcoming concert, so I don’t have him to bug. The house is clean. The laundry is done, and I don’t have to make dinner tonight. So, I think I’ll just post this recipe and get back to trying to help my poor protagonist in the book I’m reading figure out who done it. I actually can’t imagine a better way to spend a winter afternoon than by turning pages in a book.

May you too have afternoons spent doing anything you darn well please.

Peace and love to all.

ROSEMARY FOCACCIA

3 c. bread flour

1½ tsp. kosher salt

1½ tsp. instant yeast

1 T. finely minced fresh rosemary

1½ c. lukewarm water

extra virgin olive oil

flaky sea salt   

In a medium sized bowl, whisk the flour, salt, instant yeast, and rosemary together. Add warm water. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball. Rub the surface of the dough with olive oil. (Use enough that the dough won’t dry out as it sits in the refrigerator.)

Cover the bowl with plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. 

Pour about 3 tablespoons of olive oil into a 9×13-inch baking pan. Remove the dough from fridge and using a stiff spatula, transfer the dough to the baking pan and form it into a rough ball. Roll the dough ball in the oil to coat it all over, again forming a rough ball.

Let the dough rest uncovered for 3 to 4 hours or until it looks about doubled in size.  

Set a rack in the middle of the oven and preheat the oven to 425-degrees. Pour about 2 more tablespoons of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using your fingers, press straight down to create deep dimples. The dough probably won’t fill the pan. No matter. Just press the dough as much as possible into an even thickness.  Sprinkle with flaky sea salt all over. (Be generous.)

Transfer the pan to the middle rack of your pre-heated 425-degree oven and bake for about 25 minutes, or until the underside is golden and crisp and the internal temperature of the bread reaches at least 200-degrees. 

Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool before cutting into small squares.

KALAMATA OLIVE AND ROASTED GARLIC FOCACCIA

3 c. bread flour

1½ tsp. kosher salt

1½ tsp. instant yeast

8-10 cloves roasted garlic, smashed (see recipe for roasted garlic below)

½ c. chopped kalamata olives

1½ c. lukewarm water

extra virgin olive oil

flaky sea salt   

In a medium sized bowl, mix the flour, salt, instant yeast, roasted garlic, and kalamata olives together. Add warm water. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball. Rub the surface of the dough with olive oil. (Use enough that the dough won’t dry out as it sits in the refrigerator.)

Cover the bowl with plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. 

Pour about 3 tablespoons of olive oil into a 9×13-inch baking pan. Remove the dough from fridge and using a stiff spatula, transfer the dough to the baking pan and form it into   a rough ball. Roll the dough ball in the oil to coat it all over, again forming a rough ball.

Let the dough rest uncovered for 3 to 4 hours or until it looks about doubled in size.

Set a rack in the middle of the oven and preheat it to 425-degrees. Pour about 2 more tablespoons of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using your fingers, press straight down to create deep dimples. The dough probably will not completely fill the pan. No matter. Just press the dough as much as possible into an even thickness.  Sprinkle with flaky sea salt all over. (Be generous.)

Transfer the pan to the middle rack of your pre-heated 425-degree oven and bake for about 25 minutes, or until the underside is golden and crisp and the internal temperature of the bread reaches at least 200-degrees. 

Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool before cutting into small squares.

How to roast garlic

Using a sharp knife, slice ¼ to ⅓ -inch off the top of the garlic bulb exposing the individual cloves. Remove any loose papery skin.

Place the garlic cut side up in the center of a piece of foil large enough to envelope the bulb. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Fold the foil around the garlic.

Place in a small baking dish or ramekin and bake in a pre-heated 400-degree oven until the cloves inside the packet are light brown and soft, 40 to 70 minutes. Check on the garlic after about 50 minutes. Continue baking if necessary.   Remove from oven, carefully open the foil, and let the garlic cool until it’s easy to handle but still warm. Press on the uncut base of the bulb to squeeze the cloves out. Allow the cloves to cool completely before using in any of your favorite dishes. 

SIMPLE ITALIAN GREEN SALAD WITH LEMON AND PARMIGIANO REGGIANO DRESSING   

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OK, now for something healthy and mind boggling delicious.

As some of you know, salad is usually my least favorite dish to prepare. Why that is, I still have no idea even after all these decades of putting food on a table. Perhaps it’s the repetitious chore of washing the veggies, chopping the veggies, and drying the veggies that holds no challenge for me. After all, it’s not like preparing a perfect Beurre Blanc Sauce (recipe on this site BTW) for heaven’s sake. Chopping veggies for a salad is simply a cut-and-dried task! Where’s the adventure?

So, for me, the only redeeming feature, apart from my love of a good salad, is in making the dressing. And if possible, like in this salad, keeping the veggie prep to a minimum.

So, below you will find a recipe for a salad that is easy to prepare and scrumptious. And reasonably healthy as well! And isn’t that a perfect combination.  

Well, that’s it for today. We have a busy week ahead of us, so I plan to take it kind of easy today. Read my book this afternoon until I fall asleep in my chair. Then try a couple new recipes this evening for Egg Foo Young and broccoli in an Asian inspired sauce. If the recipes work, I will share them with you. If not, I will chock the whole thing up to trial and error. (The error being me trying the recipes in the first place! Or me putting my own spin on someone else’s perfectly good recipes and ruining them in the process. That I’m sure has happened more often than I care to admit. Even to myself!)

But as always, I keep on experimenting with food. Some people make art. (I used to do that.) Some folks make music. (I used to do that too.) Now, I just make a mess in my kitchen. And for me that’s the perfect way to spend my time.

Peace and love to all.

¼ c. extra virgin olive oil

zest of 1 lemon

juice of 1 lemon, or more to taste  

tiny pinch crushed red pepper flakes

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

2 hearts of romaine lettuce, chopped into bite sized pieces

1 head red leaf lettuce, chopped into bite sized pieces

1 c. finely grated Parmigiano Reggiano cheese

Whisk the olive oil, lemon zest, lemon juice, crushed red pepper flakes, salt, and pepper together in the bottom of a salad bowl. Taste and adjust seasoning.

Just before serving, toss in the lettuce.  Add the Parmigiano Reggiano cheese and toss again. Serve immediately.

SIMPLE LEFTOVER LAMB (OR MEAT OF CHOICE) RAGÙ

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For this year’s extended family Christmas dinner, our dear friends Jim and Margo were the hosts and served us boneless leg of lamb. With all the trimmings. Jim and I had attended a cooking class decades ago at an Italian restaurant in Redmond, Washington and together we had learned to prepare this fantastic lamb dish. You can find the recipe on this site – Stuffed Boneless Leg of Lamb. And truly, it remains the best recipe for boneless leg of lamb that I have ever tasted.  

Anyway, there were leftovers offered, so I brought home 4 big slices. But then, what to do with the lamb? Given my druthers, I almost always think Italian. So, how about a ragù. I mean really, who doesn’t love a ragù? And yes, I already had a lamb ragù recipe on my blog. (Lamb Ragù with Penne Pasta.)  But when examined, I didn’t have one of the main ingredients, so, I started over and came up with this recipe.

And I must say, this ragù came out perfect. And the exciting part was that the ragù sauce was so very delicious even before I added the lamb. In fact, it’s a miracle I didn’t “taste” the sauce to extinction before I ever added the lamb and pasta. It was just that good. And it had been exceedingly easy and fast to prepare. And contained ingredients I almost always had on hand. (Can’t beat that!) So, if you are a vegetarian, this recipe would work for you. Just leave out the meat. Duh!

And since I’m sure you were wondering, according to foodandwine.com, “Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables, and occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella”. 

So, there you have it. A ragù that is easy to fix and very tasty. And ever so versatile. You could easily use leftover beef, pork, or chicken in this recipe. Or go completely nuts and use baby goat. The options are endless. (Just let me know how this recipe works with baby goat. Since the chance of me ever having leftover baby goat is slim to nil.)

Well, that’s it for today. I feel like I’m still in recovery mode. Each year, the recovery period from all the fun and exciting holiday events is getting longer. 30 years ago, I could have bounced back and gone back to work with nary a backward glance. All I can see now for the immediate future is afternoon naps and thoughts of my pillow starting at about 8:30 pm.

But even with less energy and more time required to recover from all the fun, I still love the holidays. I love getting together with close friends and family. I love all the pretty holiday decorations both on the outside of houses and the Christmas trees that are on display through front room windows late at night. I love making homemade goodies for family and friends. I love how excited little kids get when they see Santa. Because I too am still a little kid when it comes to Santa.

But the best thing for me is seeing family and friends. Getting to spend time with people who have been a huge part of my life for decades. There is just nothing better than sharing the holidays with these loved ones even if it’s just for a short time.  

I hope you too had a chance to enjoy the company of loved ones this year. And that you can share your holidays and blessings with loved ones for many years to come.

Peace and love to all.

1 T. extra virgin olive oil

½ onion, chopped

⅓ c. shredded carrot

8-10 button mushrooms, thinly sliced

2 garlic cloves, crushed

½ tsp. dried oregano

pinch crushed red pepper flakes

pinch kosher salt

freshly ground black pepper

½ tsp. brown sugar

1 T. tomato paste

1 (8-oz.) can tomato sauce

2 T. water

½ tsp. Worcestershire sauce

1 c. finely diced leftover lamb (or meat of choice)  

1 c. rigatoni pasta, cooked al dente (or your favorite pasta shape)

grated Pecorino-Romano cheese, opt.

basil leaves, finely cut, opt.

Heat the olive oil in a large, heavy pan over medium heat. Add the onion and grated carrot. Cook for 5-10 minutes or until the onion is softened and turning golden. Add the garlic, oregano, crushed red pepper flakes, salt, and black pepper; cook for 2 more minutes.

Add the brown sugar, tomato paste, tomato sauce, water, and Worcestershire sauce. Simmer gently for about 20 minutes to combine the flavors.

Just before serving, add the lamb and al dente pasta. Cook just until the lamb is hot.

Pass the grated cheese and basil. Great served with garlic bread.

OVERNIGHT ITALIAN BREAD

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OK all you bread bakers, have I got a quick and easy bread recipe for you where the dough positively MUST SPEND THE NIGHT IN YOUR REFRIGERATOR! I know, gasp! Must be refrigerated? Well, OK, I confess I haven’t tried to let it rise the usual way – 60 to 90-minutes on the counter. But to develop the lovely flavor I obtained by refrigerating the dough, you just need to trust me and put the darn dough in your refrigerator and walk away until the next day. Which for many of us who entertain over 4 people on a regular basis, is a God send.

Because all that needs to be done on the day of the event is to take the formed dough out of the refrigerator. Then allow it sit for a while on your counter and contemplate its very existence. Then heat your oven, make a few slits on top of each loaf, and pop the loaves in the oven.

While the oven is doing the hard work of turning raw dough into a work of art, you can be preparing every other dish you plan to serve while totally stressed to the max. (No wait, that might not be your situation. You might be the kind of person who has everything under control.) (I hate you BTW if that’s the case. Just kidding!) (Well, kind of kidding!)

But for me, one less menu item to worry about (on the day guests will be in my home at any minute) is ONE LESS MENU ITEM TO WORRY ABOUT! (And yes, I am a charter member of the Department of Redundancy Department. And proud as punch to be one too!)

Anyway, I came up with this recipe the other day when in late afternoon I invited our dear friends Jim and Margo over for dinner the next evening. Without any kind of idea what I was going to serve these fine people, I figured a nice bread would surely come in handy at some point. So, to the kitchen I proceeded with nary a recipe in hand. I just kind of winged it as I proceeded, writing down the recipe as I went along. Which BTW, brings me to a very good point.

Always, always, always WRITE DOWN YOUR LIST OF INGREDIENTS AND HOW MUCH OF SAID INGREDIENT YOU USED AS YOU INVENT A NEW DISH. Because, if the dish turns out to be the best stew, soup, casserole, bread etc. etc. you ever made, you are going to hate yourself if you didn’t write down how you created this masterpiece. Believe me, when you go to replicate the dish 6 months later because your family has been begging you for months to make it again, and you don’t remember what you did, YOU ARE GOING TO FEEL QUITE THE FOOL FOR NOT LISTENING TO MY WARNING/ADVICE.

Well, I’ve taken up enough of your time today. And I have been rather snarky, which really is unusual for me. (Right, Patti!) Anyway, you know that I love you all and only want the best for each and every one of you. And sometimes tough love is what’s required. My job therefore is done for the day.

Peace and love to all.  

1¾ c. warm water

1 T. granulated sugar

2½ tsp. instant yeast  

2 tsp. kosher salt

2 T. extra virgin olive oil, plus more for oiling the dough

1 T. unsalted butter, room temp.

5 c. unbleached all-purpose flour

2 T. cornmeal

Combine warm water, sugar, and yeast. Allow to sit for 10 minutes until the yeast foams. Add salt, olive oil, butter, and 4 cups of flour. Knead in your stand mixer using the dough hook, adding more flour as necessary to make a smooth, silky dough.

Form into 2 rectangles and roll into long loaves. Place on a baking sheet that has been sprinkled with corn meal. Oil the tops and place plastic wrap on top. Refrigerate overnight.

Remove from refrigerator and allow to rise on your counter for 1½ to 2 hours.

Pre-heat your oven to 425-degrees with a pan of hot water on the bottom rack. Just before placing the loaves in your oven, make 4-5 slits on the top of each loaf.

Bake for about 20 minutes or until the internal temperature reaches at least 210-degrees.

Remove from oven and allow to cool completely before slicing. Serve as is or dipped in OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE or sliced and toasted for CROSTINI. (See how to make both below.)

OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE

¼ c. extra virgin olive oil  

1 sm. garlic clove (finely minced)

¼ tsp. dried basil  

¼ tsp. dried oregano (Mexican oregano preferably)  

2-3 crushed red pepper flakes – more if you are so inclined

pinch of kosher salt

freshly ground black pepper

2-3 tsp. balsamic glaze or good balsamic vinegar

Whisk the olive oil, garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper together in a small serving bowl. Let the mixture sit for a bit.

When ready to serve with Italian bread, drizzle 2 -3 teaspoons of balsamic glaze or balsamic vinegar over the olive oil mixture.

CROSTINI

Italian Bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.