Anna Sultana's Cioppino & New Year Pork Roast & Lucky Foods For The New Year

Hard to believe, but 2018 is drawing to a close.

Hope it’s been a good year for you, and that 2019 will be an even better one!

Everyone has traditional Christmas recipes - as well as a few old favourites - so I didn’t post any new recipes. 

I posted Ma’s East Coast Seafood Chowder as a suggestion for other seniors who might like to simplify the seven fish for Christmas Eve tradition.

Over the past month over 12,000 of you dear folks have looked up recipes in this blog.

Thank you for visiting - I’m glad I could be of help.

I hope you, your friends and families enjoyed the festivities at your table.

There are also a few food traditions for New Year’s Eve and Day.

I’ve heard that some customs will even bring you wealth and luck.

Well, anyway, they’re a bit of fun and fine recipes for when folks gather to celebrate the coming year.

Eat poor on New Year’s and eat fat the rest of the year is something folks say in the southern United States, where they usually eat black-eyed peas, along with ham, greens, and cornbread on New Year’s Day in the hope that the meal will bring good luck and wealth. 

Greens represent the green bills, while peas and cornbread stands for coins and gold.

Lentils and beans also promise a shower of coins in the coming year. 

Along with American southerners, many other folks eat pork on New Year’s Day.

The thinking goes that pigs root around in a forward motion, so pork symbolizes progress for the coming year.

I know... practically all animals walk in a forward motion, but, for some reason, folks focused on pigs for this good luck custom.

If you’re planning to serve leftover turkey a side dish flavoured with pork, ham or sausage is fine.

A side dish of pork and beans, even if it’s canned, works just as well to get the New Year's luck mojo working.

The Pennsylvania Dutch have a similar pork recipe for success.

They don’t feature collared greens as the southerners do, but serve cabbage or sauerkraut with the pork to guarantee good luck and good fortune in the new year.

In Germany it’s believed that eating sauerkraut on New Year's Eve will bring blessings and wealth. 

Before the meal those seated wish each other as much goodness and money as the number of shreds of cabbage in the pot of sauerkraut.

It’s time to really shred that head of cabbage!

Fish symbolize abundance in the new year. Asians feast on whole fish to celebrate Lunar New year, while Europeans eat cod, herring, and carp. The silvery scales stand for coinage.

A few weeks ago I posted Ma’s recipe for East Coast Seafood Chowder.

It should bring some luck on New Year’s Eve, too.

Fruits and grains also have their place on New Year’s Eve:

People in Spain and Mexico eat 12 grapes at midnight for luck for in the new year. 

In Greece people throw pomegranates to the floor to release a flood of seeds that symbolize life and abundance.

A generous sprinkling of pomegranate seeds on a bowl of pudding should do the job, and is way less messy.

Extra long noodles are thought to bring long life if you eat them without breaking them in the middle, and rice is all about fertility and wealth.

And for dessert… ring shaped cakes and rounded sweet treats bring a full circle of luck to the eater.

Hope you made - or bought - some round cookies for Christmas and have a few left.

Hints:

Here’s an easy way to prepare A New Year Pork Roast

Preheat oven to 350º F 

Combine

1 Tablespoon garlic powder

1/2 Tablespoon dried sage

Rub the mixture over 

2 pound boneless pork loin roast

Place the meat in a baking pan or casserole. 

Surround the meat with 

4 Cups sauerkraut 

Cover and bake in preheated oven for 40 minutes to 1 hour.

You want the internal temperature has reached 145º F 

Remove roast to a platter and surround with sauerkraut. 

Serve with cornbread and beans extra luck.

If you prefer shredded cabbage, sprinkle it with vinegar and dill.

About the timing for the pork roast:

Some roasts are on the squarish side, some are more like a long sausage. 

If your roast is on the long side, and you prefer it a bit pink, 40 to 45 minutes 

should be enough. 

Take it out after 40 minutes and check.

Back to the Seafood Chowder…

Next time you’re in your market take a peek at the bagged seafood mixtures.

One I often use has squid, shrimp, cuttlefish, octopus, mussels and clams.

Add some cubed cod - or if you really feel like celebrating, some lobster - and you’ll have the seven items needed for the Christmas Eve traditional dish.

You could also buy a box of bacon-wrapped scallops, heat and serve as an appetizer.

Seven fish - no problem.

About that bagged mix, the shrimp is on the tiny size.

Some larger shrimp tossed into the pot would add to the presentation.

                                   Cioppino

Thaw overnight in the refrigerator

about 1 1/4 pounds seafood: squid, shrimp, cuttlefish, octopus, mussels and clams

3/4 cup mussel meat (optional)

3/4 cup clam meat (optional)

4 ounces cod or lobster

8 large shrimp (optional)

1 pound box of mussels in wine

Finely chop

2 medium onions

Place in a large pot

1/4 cup olive oil

Heat over a medium low flame.

Add

the chopped onion

1 tablespoon garlic powder
2 Tablespoons dried parsley

Cook slowly, stirring occasionally, until onions are soft.

Add

28 ounces canned diced tomatoes, undrained    
1 bay leaf
1/2 tablespoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano

Mix well. 

Cover and simmer 30 minutes.

Stir in

the thawed seafood and mussels

Bring to a boil. 

Lower heat, cover and simmer 7 minutes or until mussels open. 

Remove the mussels that don’t open.

Ladle soup into bowls.

Sprinkle over each serving

chopped parsley (optional)

Serve with warm, crusty bread to sop up the broth.

Happy New Year!!

Anna Sultana’s Appetizers: Cheese Balls, Cheese Crescents and Stuffed Mushrooms

Happy New Year!!

I know, we just finished saying ‘Merry Christmas’ and ‘Happy Hanukkah’, which is still going on until the evening of January 1, and now another celebration is bearing down on us.

Friends… gotta love ‘em.

They just want to drop in to wish you all the best in the new year.

There are even traditions about New Year visitors:

The first person to enter your home after midnight foretells the kind of luck you’ll have in the coming year. 

A tall, dark, handsome male bearing small gifts is said to bring the best luck; and no one should leave the house until someone first enters from outside.

How this happens is your problem.

Yeah, New Year visitors can affect your whole year!

So they really have to be treated with respect.

And, of course, they have to be fed.

Ma had some easy holiday snacks for just such important folks.

Some of the recipes require a bit of chilling.

It might be a good idea to do the prep work today.

That way you can relax and enjoy your guests.

After all, they meant well and your whole new year depends on them!

Wondering when Hanukkah will happen in the next few years? Here's a list:

2017:   December 12 - 20

2018:   December 2 - 10

2019:   December 22 - 30

2020:   December 10 - 19

Hope it helps!

                        Cheese Balls 

Chop separately and set each aside 

well drained roasted red peppers, enough to make 1/4 Cup

2 green onions

pecans, enough to make 1 2/3 Cups

Place in a large mixer bowl
500 g cream cheese, softened
200 g shredded Cheddar Cheese
1 teaspoon garlic powder
dash cayenne pepper 

Beat with mixer until blended.

Divide the cheese mixture in half.

To one half add the chopped roasted red peppers.

To the other half add the chopped green onions.

Mix each until blended. 

Refrigerate several hours so the flavours will blend.

Shape into 24 1-inch balls and roll in the chopped nuts. 

Or make Cheese Logs by dividing in half and rolling each half into a 6 inch log before coating with nuts.

Refrigerate until ready to serve with crackers. 

Hints:

Vary the stuffing by using the following:

1/4 Cup chopped fresh dill and / or 1/4 Cup chopped green onion 

medium or old cheddar cheese
green olives instead of the roasted red peppers

For variety coat the cheese balls with any of the following: 

toasted sesame seeds, chopped fresh parsley, dried parsley or paprika 

your favourite grated cheese or chopped nuts

grated parmesan cheese with a little finely chopped fresh parsley

*********************************************************

                        Cheese Crescents

32 crescents 

Mix until blended
1/2 Cup cream cheese 

1/4 teaspoon dried sage

1/4 teaspoon garlic powder
1 Tablespoon bacon bits (either real or packaged)

Open
2 cans (235 g each) refrigerated crescent dinner rolls 

Separate into 16 triangles. 

Spread each triangle with 2 teaspoons of the cream cheese mixture.

Cut each triangle in half.

Starting at short side of triangle, roll up. 

Place, point-sides down, on baking sheet.

Heat oven to 375°F. 

Bake 10 to 12 minutes or until golden brown. 

Serve warm. 

Hints:

Vary the filling by adding any of the following to the seasoned cream cheese:

shredded mozzarella and cheddar cheese

crumbled Feta with green onion or chopped spinach

black olives and sun dried tomatoes and grated cheddar

smoked salmon with chives or capers

garlic salt, canned small shrimp and chopped green onions, with or without chopped red peppers

For a sweeter filling don’t use the sage and garlic. Use this instead:

1/2 teaspoon cinnamon and 1 Tablespoon chopped walnuts 

Allergic to nuts? Don’t want cream cheese? Use chocolate chips.

If you’re in a rush you can use different flavoured cream cheese.

If you have the mini crescent rolls you won’t need to cut them.

To make ahead, prepare the crescents, and place them on the baking sheet. Refrigerate up to 4 hours before baking as directed.

The leftovers are also good cold out of the fridge or reheated in the microwave.

*********************************************************

                        Stuffed Mushrooms

Grease a 9 x 13 inch baking pan

In a medium bowl mix
3/4 Cup fine bread crumbs

1 Tablespoon poultry seasoning
1 cup hot water 

Cover and let stand 5 minutes.

Remove stems from
16 large mushrooms, about 1 pound

Arrange caps in the prepared pan.

Finely chop 

the mushroom stems

1/2 of a small green pepper
1/2 of a small red pepper

Place in a large frying pan
3 Tablespoons butter or margarine 

Add 

the chopped stems and peppers

Cook, stirring constantly, until tender. 

Stir the fried vegetables into the stuffing. 

Spoon the stuffing into the mushroom caps.

Preheat broiler.

Drizzle the caps with 

2 Tablespoons butter or margarine, melted 

Broil caps 5 to 7 inches from the heat 5 minutes, or until heated through. 

Garnish with

chopped basil

shredded cheese

Serve with crackers, bread slices and vegetables.

Hints:

Vary the stuffing by adding any of the following:

garlic, chopped green onions and grated mozzarella cheese 

cooked bacon and onions

cream cheese
canned small shrimp or crab meat

If you’re in a rush you can use a 120 g box of Stove Top Stuffing Mix.
Before next holiday season make a batch of the stuffing mix and keep it in the freezer.

Carmela Soprano's Fried Mushrooms (hot appetizer)

Mushrooms are handy to have during the holidays.

They can add a classy touch to any leftover, including turkey.

They can perk up a bowl of peas or a salad.

And they're good for you!

Janice Soprano may have anger issues, but she knows the value of mushrooms.

In her Sunday Dinner chapter in Artie's The Sopranos Family Cookbook, Janice included a recipe for Livia's Fried Mushrooms.

This is a little different from Carmela's Stuffed Mushrooms.

It's not a finger food exactly.

But, it makes a nice hot appetizer.

It's also a good recipe to add a little oomph to a leftover turkey dinner.

Livia's recipe calls for white mushrooms.

If you prefer brown, fine.

I usually wipe the mushrooms with a damp cloth.

Mushrooms can absorb too much water if they are soaked.

Clean them whichever way you prefer.

                        Fried Mushrooms

Serves 4

Place in a colander

trimmed mushrooms from one 10- to 12- ounce package

Rinse quickly under cold running water.

Drain and pat them dry.

Depending on size, halve or quarter the mushrooms.

Into a large skillet pour

1/4 cup olive oil

Turn heat to medium.

Add the mushrooms.

Cook, stirring often, 10 minutes.

Sprinkle with

2 Tablespoons chopped fresh parsley

2 large garlic cloves, thinly sliced

Salt and pepper

Cook 2 minutes more.  Serve hot.

Would I make Fried Mushrooms again?

Sure.

I also like to halve mushrooms and fry them with sliced salami.

This also makes a nice hot appetizer.

Don't forget the forks or toothpicks.

One recipe down.  Sixty-two more to go. 

Carmela Soprano's Lobster Fra Diavolo / Jumbo Shrimp Fra Diavolo - Seafood in Spicy Tomato Sauce

Cards sent…  

You know there'll be a surprise card on December 23 from somebody you barely know.

House clean… It's good enough.  Just allow visitors at night and use candles.

Gifts bought… Well, most of them.
On to step 2: shop the house.

It's time to think of the big day's main course.

Twelve days to the holy feast of Christmas.

Peace on earth, good will toward men.

Yeah, right...

Back to Jennifer's chapter:
Rage, Guilt, Loneliness, and Food in Artie's The Sopranos Family Cookbook.

Lobster in Spicy Tomato Sauce with Linguine looks about right.

What is it about Artie's book and my local grocery stores?

Both flyers mentioned there were deals to be had on lobster.

Yeah, well, not in this neighbourhood.

The guys in the meat department just love it when they see me.

When I ask for something a little special it just makes their day.

Live lobsters?

North End Winnipeg?

You gotta be kiddin'!!

And a ho ho ho to you, too!

Maybe there is something hilarious about live lobsters.

Remember the boiling lobster scene in Annie Hall?

And Julie had to live with the guilt of being a lobster killer in Julie & Julia.

They just had to toss the lobsters into a pot and boil them.

The method in Artie's book is a lot more violent.

Well, what do you expect in a Sopranos cookbook?

Okay… here's how Tony's boys do the deed:

First thing:

Knock back a few stiff drinks to steady your nerves.

DO NOT remove the rubber bands that keep the lobster claws shut.

Wear oven mitts to protect yourself.

Okay… here we go:

Place a LIVE lobster upside down on a cutting board.

Hold the lobster by the tail and plunge the point of a heavy knife into the body,

where the tail joins the chest, and cut off the tail.

Continue hacking up the lobster at the joints into 2 inch chunks.

Crack the claws.

Remove the rubber bands.

That's one dead lobster.

There's more than one way to feed the family something fishy and fancy.

Frozen jumbo shrimp.

No muss, no fuss, no lobster claws, no big knives.

Shrimp is smaller and a quicker cook.

Do the frying bit until they're pink, then remove them from the pot.

Add the other ingredients and simmer 20 minutes.

Add the shrimp for the last 10 minutes.

The spicy tomato sauce is good with lobster or shrimp.

Yeah, right, the sauce is red.

Ya got a problem with that?

                        Lobster Fra Diavolo 

Serves 4 to 6

Into a large heavy pot pour

1/3 Cup olive oil

Add

2 lobsters (about 1 1/2 pounds each) prepared as above

2 large garlic cloves, lightly crushed

1/2 teaspoon crushed red pepper

Cook, stirring over medium low heat for 10 minutes.

Add

1 Cup dry white wine

1 29 to 35 ounce can Italian tomatoes, chopped

2 Tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon dried oregano

a dash of salt

Bring to a simmer.

Cook, stirring occasionally, until the sauce is thickened, about 30 minutes.

Remove the lobster pieces and keep them warm.

For the Linguine

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound linguine

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta and add it to the sauce.

Toss the pasta until it is coated.

Arrange the pasta in a warm serving bowl or platter.

Top with the lobster.

Serve immediately.

Would I make Lobster Fra Diavolo?

Sure.  With shrimp.

And I better not hear any complaints.

I still have that big heavy knife.

One recipe down.  Sixty-seven more to go.