Folklorama: Janson’s Temptation and Kjotkaker

Janson’s Temptation

In 1980 the Scandinavians did something a little different from the approaches used by the Irish and Ukrainians.

Instead of two pavilions about the same country, or two pavilions representing two different locations in the same country, they decided to present a pavilion focusing on one country, Sweden, and another pavilion giving a small taste of Iceland, Denmark, Finland, Sweden and Norway.

A cultural smorgasbord, so to speak.

The Swedish pavilion was at the Vasalund retirement home at 5429 Roblin Boulevard, and was sponsored by the United Swedish Canadians.

Along with displays of ethnic costumes, handicrafts and artifacts, there were demonstrations of rya making, Dalamoining and straw weaving.

They had trays and other household items that had been decorated with rosmålning, which is called rosemaling in Norway.

I still have a couple of trays and a cutting board we had bought there, and they are quite pretty.

There were folk dancers, songs, and a live band to provide music for dancing.

The Smorgasbord table was laden with hot and cold dishes, sandwiches, coffeecakes, waffles and cookies.

And then there was the The Scandinavian Pavilion, which extended a hearty Velkommen, Terve Tuloa, Välkommen and Velkominn to all!!

It was sponsored by St. Stephen’s Lutheran Church’s Action 70’s Group and was set up in the St. James Civic Centre.

That was quite a busy place that week, packed with folk songs and dances.

The lineup was: Iceland on Monday, Denmark on Tuesday, Finland on Wednesday, Sweden on Thursday and Norway on Friday.

Sunday and Saturday featured entertainment from all five countries.

They presented Lila Platt, the Songbird of the North; the Vopnfjords and Hecla Chorus of Islandingadagurinn fame, the New Iceland Choir, Saga Dancers, and Kris Bjornson.

There was a Norwegian Folk Dance Group from Minneapolis on Friday and Saturday.

Each night’s menu depended on the featured nation.

There was also a “Tasters’ Table” of snacks from all five nations: Vinatertas, Rullesill, Rullupyisa, as well as a smorgasbord and many pastries.

The Scandinavian Pavilion will be open during Folklorama this year.

It’s still a great way to visit a few countries at one time.

Hints:

The cream and milk mixture for the Janson’s Temptation depends on how much fat you want in your recipe.

The Scandinavian Pavilion had this hint for the meatballs:

Form meatballs the easy way by wetting a teaspoon in a glass of cold water and rolling them in the palm of your hand.

                        Janson’s Temptation

Butter a baking dish.

Peel, rinse and cut into thin strips

5 - 6 medium potatoes

You’ll need 4 Cups of thin strips.

Leave the strips in cold water until needed. 

Before using wrap strips in paper towels to get the water out.

Peel and slice thin 

2 - 3 onions

You’ll need 2 Cups of thin slices.

Combine in a small dish

1 Tablespoon fine dry breadcrumbs 

salt and ground white pepper to taste

Preheat oven to 400º F

Heat in frying pan

2 Tablespoons butter or margarine

Sauté the onion slices

Spread the slices in the prepared baking dish.

Evenly distribute on top of the onion slices

10 - 12 anchovy fillets (Swedish or Norwegian, of course)

Cover with the dried potato strips.

Sprinkle the bread crumb mixture over the top and dot with

2 Tablespoons butter or margarine

Bake 15 to 20 minutes.

Reduce heat to 350º F

Remove the baking dish from the oven and pour over the potatoes

2 - 3 Tablespoons brine from the canned anchovies

1 - 1 1/2 Cups cream and milk

You want the level of the liquid to be even with the potatoes.

Bake 45 minutes until golden and the liquid is almost absorbed. 

                        Kjotkaker  (Norwegian Meatballs and Gravy)

Finely chop 

1 small onion

You want 6 Tablespoons chopped onion

Melt in a large frying pan

2 Tablespoons butter

lightly fry the onion.

This can be added to the meat mixture, or you can set it aside for the gravy, or you can use some in each.

Place in a large bowl

1 pound ground beef

1/4 pound ground lean pork

1/2 Cup soft bread crumbs

1 egg, beaten

1/2 Cup milk

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon allspice

Mix together and form into 1-inch balls.

Brown them in a large fry pan over medium heat, and keep rotating until they are browned on all sides.

Remove the meatballs to a dish and make the gravy.

Add to the fat in the pan

3 Tablespoons flour

1 teaspoon sugar

salt and pepper to taste

Heat until the mixture thickens, then remove from heat and stir in

1 Cup water

Heat 5 minutes, stirring, then add the meatballs.

Simmer for 5 minutes over low heat.

Carmela Soprano's Mozzarella in Carozza / Toasted Mozzarella Sandwiches

A grilled cheese sandwich.

What could be simpler.

You’d think that, wouldn’t you.

Wait till you see what Carmela does to it.

Carmela recipe for Mozzarella in Carozza is in the chapter Small Events for Women Only in Entertaining with the Sopranos.

Carmela uses mozzarella.

No problem there.

Mozzarella is easy to find.

It’s Carmela’s extra touches that make this sandwich formal dinner quality.

There’s a sauce, so don’t serve this to the really small fry. 

There are also anchovy fillets.

Maybe you should serve the sauce on the side.

You’ve been warned.

                        Mozzarella in Carozza 

Serves 4 to 8

SAUCE:

In a small saucepan place

3 Tablespoons unsalted butter

1 Tablespoon olive oil

6 anchovy fillets, chopped

Heat until the butter melts.

Stir in

1 Tablespoon lemon juice

Cover and keep warm.

SANDWICHES:

Pour into a shallow dish

3/4 Cup milk

Spread on a piece of wax paper

1/3 Cup flour 

In another dish beat together

2 eggs

1 Tablespoon water

have on hand:

8 slices white bread, crusts removed

4 ounces mozzarella, cut into 4 slices

Make 4 sandwiches.

Melt over medium heat in a large skillet

1 Tablespoon unsalted butter

Dip each sandwich lightly on both sides first in the milk, then dip in the flour and finally dip them in the beaten eggs.

Place the sandwiches in the pan and cook 4 minutes, until golden.

Flatten the sandwiches and turn with a pancake turner.

Add to the skillet

1 Tablespoon unsalted butter

Cook another 4 minutes, until golden and the cheese is melted.

Cut the sandwiches into quarters on the diagonal.  

Place the quarters, overlapping slightly, on a warm serving platter.  

Top the sandwiches with a lemon anchovy sauce.

Sprinkle with

1 Tablespoon chopped fresh flat-leaf parsley

Serve immediately.

Give me a break.

Carmela Soprano's Antipasto

After a few days those commercials to join a gym can get to you.

I know we’ve all overindulged.

And now we all want to lose a few pounds.

But a salad just seems like such a letdown from all the fun holiday food.

In Entertaining with the Sopranos there’s a compromise.

Antipasto.

Yes, I know that basically it’s a salad.

But it just has a certain festive flair to it.

Back in 2010 I gave a quick rundown of what’s in Antipasto:

Cold cuts, cheese, olives, mixed pickled veggies and tomatoes.

Anchovies on a separate dish because Paul hates them.

Antipasto can be a pot luck dish of whatever you have in the house.

If you want to do it a la the Sopranos, here’s Carmela’s recipe.

If you want to go to a little extra trouble you can also prepare:

Carmela Soprano's Fried Mozzarella Sticks

and

Carmela Soprano's Asparagus and Prosciutto Rolls

                        Antipasto

Serves 8 to 12

On a large serving platter make a bed of

1 small head green leaf lettuce, trimmed, washed and dried

Loosely fold or roll up

4 ounces sliced hot or sweet capicola

4 ounces sliced soppressata or other Italian-style salami 

4 ounces thinly sliced prosciutto, such as prosciutto di Parma

Arrange them on the platter.

Add to the platter

4 ounces sliced mortadella

8 ounces sharp provolone, cut into wedges

8 ounces ricotta salata, cut into wedges

Garnish the platter with

black olives, such as Gaela or oil-cured cracked green Sicilian olives

Pickled peperoncini or other hot peppers

Giardiniera (mixed pickled vegetables)

Roasted peppers

Anchovy fillets

Marinated sun-dried tomatoes, artichoke hearts, mushrooms

Cover and refrigerate until ready to serve.

Serve with Italian bread or breadsticks.

Carmela Soprano's Neapolitan Crostini l Melon and Prosciutto

Not all of Carmela's recipes are as difficult as Carmela Soprano's Baci Cake.

Here are two real quickies from the book Entertaining with the Sopranos.

Actually they barely qualify as recipes.

But they published the Crostini - with a picture - in the Welcome to the Family chapter.

The Melon and Prosciutto - also with a picture -  was in the Dinner for Twelve chapter.

Go figure.

I originally posted about them, without actual measurements, in March 2010.

But some people like measurements when trying something new.

And they are handy recipes to have before the holiday season.

These recipes are perfect as appetizers, or as something light to snack on while watching the ball drop in Times Square on New Year's Eve.

I mean, after a certain age, how many potato chips can one eat?

Hint:

I left the anchovies out of Paul's Crostini.  He doesn't like them.

                        Neapolitan Crostini

Serves 6

In a medium bowl place

1/2 teaspoon dried oregano

salt and pepper to taste

Cut in half through the core

2 ripe medium tomatoes (Carmela used New Jersey beefsteaks)

Squeeze gently to extract the seeds and juice.

Trim away the core.

Chop the tomatoes into 1/2-inch pieces and toss them in the seasoned oregano.

Preheat the oven to 450º

Oil a large baking pan

Arrange on the baking pan

12 thin slices Italian bread (Carmela used semolina bread)

Toast the bread 5 minutes.

Remove the pan from the oven, but keep the oven turned ON.

Cover each slice of bread with 1 slice and 1 anchovy each from

8 ounces fresh mozzarella

12 anchovy fillets

Spoon a few of the seasoned tomato pieces over each slice of bread.

Drizzle each slice with a few drops of

Extra virgin olive oil

Return the pan to the oven and bake 5 to 7 minutes.

When the cheese is slightly melted, remove from the oven and serve.

                        Melon and Prosciutto

Serves 12 (2 melon slices each serving)

Cut into 12 slices each

2 large cantaloupes or small honeydews, chilled

Scoop out the seeds and cut off the skin.

Place 2 slices on each serving plate.

Drape 2 or 3 paper-thin slices from

12 ounces Italian Prosciutto (Carmela used Prosciutto di Parma)

over each pair of melon slices.

Sprinkle with 

freshly ground pepper 

Garnish with 

a lemon or lime wedge on each plate

And let the countdown begin!

Anna Sultana's Baked Stuffed Lampuki - Baked Fish, Maltese Style

Since it's the Lampuki Season 
- at least it's the Lampuki Season in Malta - 

I thought I'd mention another lampuki recipe.

This is a baked fish recipe.

So, yes, it is a little healthier than a fried fish recipe.

If you can't find lampuki, substitute another dense fish.

Ma used bluefish and haddock.

I've used this recipe with salmon, too.

Hints:

You can place 3 strings on the potatoes before you place the fish on top.

After filling the fish, tie it together.

Or not.

The anchovies and olives are salty.

So if that's enough salt for you, don't add more.

The baking time depends on the thickness of the fish.

If you got a particularly thick section, go long.

If you didn't, don't.

                        Baked Stuffed Lampuki

Serves 4

Combine in a bowl

2 Tablespoons bread crumbs

1 teaspoon parsley

1 teaspoon mint

2 anchovies, chopped

3 olives, chopped

2 Tablespoons olive oil

In a well greased baking pan place

2 onions, sliced

1 kilo potatoes, sliced

Place 

1 kilo lampuki, cleaned

on top of the sliced vegetables.

Put the filling mixture in the side of the fish.

Secure the fish. (or not)

Cover the fish with

4 large tomatoes, cut into halves

Sprinkle with

1 Tablespoon mint

1/2 teaspoon pepper

1/2 teaspoon salt

Drizzle over the fish

2 Tablespoons olive oil

Bake in a 350º F oven for about an hour.

Anna Sultana's Bzar Ahdar Mimli II - Stuffed Green Peppers, Maltese Style

Okay.. you know what's coming.

Ma's recipe for Stuffed Green Peppers with meat is great. But of course Ma had more than one way to stuff bell peppers.

And a good thing, too.

Some people object to eating meat.

Especially as a stuffing in a vegetable.

No problem.

Ma had a recipe for Bżar Aħdar Mimli that is meatless.

The peppers in this recipe are fried on their sides, after they have been stuffed.

And, yes, you can use the red, yellow and green bell peppers that are sold together and called traffic light peppers.

                        Bżar Aħdar Mimli

Serves 4

In a large deep skillet pour

2 Tablespoons olive oil 

Heat oil over medium heat.

Add

2 onions, diced

2 cloves garlic, minced

Fry until the onion is golden.

Add

2 large tomatoes, peeled, seeded and chopped

1 Tablespoon capers

8 olives, pitted and chopped

2 Tablespoons parsley, chopped 

100 grams anchovies, chopped

1/2 teaspoon pepper

Fry a few minutes.

Stir in

1 Cup bread crumbs

Fry a few more minutes.

Cut off the tops of

4 large green peppers

Set aside the pepper tops.

Fill the peppers with the stuffing mixture.

In a large deep skillet pour

2 Tablespoons olive oil 

Heat oil over medium heat.

Add

the stuffed green peppers

Lightly fry the green peppers on all sides.

Lower the flame to a simmer.

Cook the peppers until they are heated through.

The cooked stuffed peppers can also be served cold.

If you're looking for more of a challenge, 

try Carmela Soprano's Neopolitan Style Stuffed Peppers.

Carmela Soprano's Neopolitan Style Stuffed Peppers

Father's Day is this weekend.

Yes, we've covered main courses.

And we've touched on desserts.

Now for a vegetable.

You wouldn't know it to look at him, but Paulie Walnuts has a sweet side.

He said he often makes a potatoes and egg sandwich to improve the guys' morale.

They are in a high stress line of work, after all.

His chapter My Nucci in Artie's The Sopranos Family Cookbook has nice easy recipes.

Except for the recipe for Neopolitan Style Stuffed Peppers.

It's not hard to make, but it does take a bit of time.

About Father's Day...

You could do the peppers' prep work the day before and refrigerate them.

Or you could prepare them while chatting with the company.

I mean, stuffing peppers is not brain surgery.

And sitting together to prepare food is a good thing.

Want another do-together recipe?

My Ma's ravjul were often made at family gatherings.

Small, deep-fried ravjuletti are popular in Malta as an appetizer.

I don't know what happened when I counted the recipes.

I know this was supposed to be the last recipe.

But, after this recipe, there'll be another Neopolitan vegetable recipe.

Think of it as a bonus.

Hints:

Look for oil-cured black olives.

Gaeta olives would work well in this recipe.

This recipe is a bit salty.

If that can cause a problem, cut back on the capers.

                        Neopolitan Style Stuffed Peppers

Serves 6

Trim the ends from

2 medium eggplants (about 1 pound)

Cut them into 3/4 inch cubes.

Place them in a colander over a plate.

Sprinkle them with 

salt

Let drain for an hour to remove the bitterness.

Oil a baking pan that is just large enough to hold the upright peppers.

With a small knife, cut out the stems from

6 large red, yellow or green bell peppers

Remove the seeds and the white membrane.

Rinse the eggplants and pat dry with paper towels.

In a large deep skillet pour

1/2 Cup olive oil 

Heat oil over medium heat.

Add the eggplant and cook, stirring occasionally, about 10 minutes.

Stir in

3 medium tomatoes, peeled, seeded and chopped

3/4 Cup black olives, pitted and chopped

6 anchovy fillets, finely chopped

3 Tablespoons rinsed and drained capers

1 large garlic clove, finely chopped

3 Tablespoons chopped fresh flat-leaf parsley

pepper to taste

Bring to a simmer and cook for 5 minutes.

Stir in

1/2 Cup plain dry bread crumbs

Remove from heat.

Preheat the oven to 450º

Stuff the eggplant mixture into the peppers.

Stand the peppers in the prepared pan.

Sprinkle with

1 Tablespoon plain dry bread crumbs

Drizzle with

3 Tablespoons olive oil  

Pour around the peppers

1 Cup water

Bake for 60 minutes, until the peppers are tender and lightly browned.

Serve hot or at room temperature.

Would I make Neopolitan Style Stuffed Peppers again?

You have to ask?  I'm Maltese.

We practically invented stuffed vegetables.

And I can imagine sitting and making them with Ma, like when we made ravioli.

One recipe down.  One more to go. 

Carmela Soprano's Sfinciuni - Sicilian Onion Pizza (for 10 or 50)

About a month ago I posted a pizza recipe from Charmaine Bucco's chapter 

Cooking for the Whole Famiglia in Artie's The Sopranos Family Cookbook.

Charmaine has another pizza recipe: Sfinciuni - Sicilian Onion Pizza.

This recipe is a little different from the other recipe.

It's in her chapter, so here it is.

Most likely Charmaine cooked it when Carmela was feeling a bit low.

It's a Sicilian recipe.

And even a tough Sicilian like Carm can us a bit of comfort food.

Hints:

An envelope of yeast is equal to a Tablespoon.

The tins and jars of yeast are cheaper than the sets of 3 envelopes.

You let the yeast sit for a minute to see if it starts bubbling.

If it just sits there, the yeast is dead and won't do anything for the dough.

If you're making the 5 pizzas, divide the dough and knead a quarter at a time.

If you have fresh, 2 pounds fresh plum tomatoes, peeled, seeded and chopped 

equals one 28 ounce can of tomatoes. 

Ten cups of tomatoes equals three 28-ounce cans.

One 2-ounce can of anchovy fillets will give you 8 fillets.

You'll need a total of 1/4 Cup olive oil for the topping for one pizza, 

1 1/4 Cups olive oil for five.

                        Sfinciuni

Serves 10 (1 pizza)                                             Serves 50 (5 pizzas)

In a bowl combine

1 Cup warm water                                                        5 Cups

1 Tablespoon yeast                                                       5 Tablespoons

Let sit 1 minute, then stir until the yeast dissolves.

In a large bowl combine

3 to 3 1/2 Cups flour                                                  15 to 17 1/2 Cups                  

1 teaspoon salt                                                               5 teaspoons

1/4 teaspoon pepper                                                      1 1/4 teaspoons

Add the yeast mixture and

2 Tablespoons olive oil                                                    10 Tablespoons

Stir until a soft dough forms.

Turn the dough out and knead on a floured surface,

adding more flour if necessary.

Knead about 10 minutes, until smooth and elastic.

Lightly coat a large bowl with oil.

Place dough in oiled bowl.

Rotate dough to cover with oil.

Cover with plastic wrap or a towel.

Let rise in a warm place until doubled, about 1 hour.

The Topping

In a medium saucepan place                                       In a dutch oven place

2 Tablespoons Olive oil                                                 2 Tablespoons 

Cook for about 7 minutes

1 large onion, thinly sliced                                            5 onions, thinly sliced

Add

2 Cups peeled, chopped canned Italian tomatoes           10 Cups

1 teaspoon dried oregano                                              5 teaspoons

salt and pepper                                                             salt and pepper

Cook for 15 to 20 minutes, 

until the sauce is slightly thickened.

Stir in

8 anchovy fillets, drained and chopped                          40 anchovy fillets

Remove from heat.

Let the sauce cool.

In a skillet heat

1 Tablespoon Olive oil                                                   5 Tablespoons

Add

1/2 Cup plain bread crumbs                                          2 1/2 Cups 

Cook over medium heat until toasted and browned.

Oil a 12-inch round pan.                                               Oil 5 pizza pans.

Flatten the dough.

Place the dough in the pan and stretch to fit.

Cover and let it rest 1/2 hour.

Preheat oven to 425º

With your fingertips, firmly press the dough to make

dimples about an inch apart all over the surface.

Leaving a 1/2 inch border around, 

Spread half of the sauce over the dough.

Bake 25 minutes.

Remove the pizza(s) from the oven.

Spread the remaining sauce over the dough.

Scatter over the top

1/2 Cup provolone, cut into 1/2-inch cubes                2 1/2 Cups                     

Sprinkle with the toasted bread crumbs.

Drizzle with

2 Tablespoons olive oil                                              2 Tablespoons olive oil each

Return the pizza(s) to the oven.

Bake 5 to 10 minutes, or until the cheese is melted and the crust is browned.

Cut into wedges and serve hot.

Would I make Carmela's Sfinciuni again?

No.

It's a nice enough recipe.

I just still prefer Ma's pizza.

One recipe down.  Eleven more to go.

Carmela Soprano's Caesar Salad and Homemade Croutons (for 6 or 50)

There are salads... and then there are salads.

Caesar Salad is a classic.

And a potential slapstick comedy routine.

Who could forget Lucy trying to make one while in a moving trailer in

the 1954 movie The Long Long Trailer?

Even though Lucy's movie was one of the major influences on my life, I'd never gotten around to making a Caesar Salad.

No, I don't know why.

Charmaine Bucco, Artie's better half, also has a chapter in Artie's The Sopranos Family Cookbook.

Charmaine worked in their restaurants Vesuvio and its successor, Nueovo Vesuvio.

Her chapter is called Cooking for the Whole Famiglia.

And she isn't kidding.

Her recipes come with ingredient listings for your usual 4 to 8 and for 50.

I can relate to recipes for 50.

When I was a kid I'd been to quite a few multigenerational family gatherings.

Fifty was about an average family get-together crowd.

And I'm not counting pre-schoolers or infants.

These gatherings were usually in the summer, when we could sit outside.

McMansions weren't around in the 1950s.

Even if they were, we'd probably have been sitting outside.

We kids were in charge of turning the baby lamb on the spit.

Ah… those where the days.

Charmaine's recipe for Caesar Salad is fine as part of una bella mangiata.

A great meal.

Caesar Salad can also be a meal in itself.

Especially if you're still trying to get rid of those holiday pounds.

If you're making a salad for 50:

Place the prepared lettuce into a large clean plastic bag or two.

If you can fit 2 heads of lettuce in a bowl, toss it with 1/4 of the dressing.

Refrigerate the remaining dressing and prepare more salad as needed.

Yes, that's how they do it in restaurants.

                        Caesar Salad

Serves 6                                                                     Serves 50   

For the Croutons

Preheat oven to 325º F

Cut into 1/2 inch thick cubes

6 slices Italian bread                                                4 to 5 loaves

Place the cubes in a single layer on cookies sheets.

Drizzle with

1/4 Cup extra virgin olive oil                                 2 Cups

Toss the cubes well.

Bake, stirring occasionally, about 20 minutes.

The bread should be a golden brown.

Set the croutons aside.

For the Salad

Place in a saucepan

1 large egg                                                                      8 large eggs

Cover with cold water.

Over medium heat bring to a boil.

Cook for 1 1/2 minutes.

Drain and cool egg(s) under running water.  Peel.

In a large bowl combine

1 large garlic clove, very finely minced                8 cloves

4 anchovy fillets, drained and chopped               5  2-ounce cans

Mash them into a paste.

Beat in

the prepared egg(s)

1 Tablespoon lemon juice                                         3/4 Cup

1 teaspoon Worcestershire sauce                          3 Tablespoons

Salt and pepper to taste

Gradually beat in

1/2 Cup grated Parmesan cheese                         4 Cups

1/3 Cup extra virgin olive oil                                  3 Cups

Taste for seasoning.

Wash, dry and tear into bite-sized pieces

1 head romaine lettuce (about 1 1/4 pounds)    8 heads

(for salad for 50, see above)

Toss the lettuce with the dressing.

Sprinkle with the croutons.

Toss again and taste for seasoning.

Serve immediately.

Would I make Caesar Salad again?

Sure.

No, I don't know why it took me this long to try it.

One recipe down.  Forty-eight more to go.

Carmela Soprano's Stuffed Hot Cherry Peppers

This is another do-in-advance, easy recipe for the holidays.

Or a little something to jazz up a large family dinner.

Or a busy Christmas / New Year get together.

In the Small Events for Men Only chapter of Carmela's Entertaining with the Sopranos, there's a recipe for Stuffed Hot Cherry Peppers.                                                 

You just have to pick up a jar of hot peppers, anchovies and capers.

Easy, but a little dangerous.

Wear rubber gloves while handling the peppers.

Maybe that's why it's in the Small Events for Men Only chapter.

But, they're not the ones risking a third-degree finger burn.

Some tough guys.

Anybody who doesn't have stomach trouble can eat Hot Cherry Peppers.

I would've put this recipe in the Holidays or in either of the big family 

get-together chapters.

Did I mention I have my doubts about Carmela's editor?

Carmela uses breadcrumbs "homemade from Italian bread".

Yeah, right, whatever....

The anchovies, garlic etc. can be whirred in a blender with the liquids, then 

added to the crumbs.

What can I say?  

It worked for me.

                             

                              Stuffed Hot Cherry Peppers 

Drain, reserving the liquid

32-ounce jar pickled red and green hot cherry peppers

Cut off the tops of the peppers.

With the tip of a knife, scoop out the seeds.

In a small bowl mash

2-ounce anchovy fillets, drained

1 garlic clove, minced

Add

1 Cup plain dried bread crumbs

2 Tablespoons capers, very finely chopped

3 Tablespoons extra virgin olive oil

1 to 2 Tablespoons of the reserved pepper liquid

If it's dry, add more oil - or pepper liquid if your gang likes it HOT. 

Stuff the peppers with the bread crumb mixture, pressing it in gently.

Refrigerate up to 5 days.

Just before serving, drizzle them with olive oil.

Would I make Stuffed Hot Cherry Peppers again?

No.

Our crowd has enough agita.

Quite a few have to take stomach medicine.

The leftovers would just go to waste.

Another recipe down.  Ten more to go. 

Carmela Soprano's Roasted Cherry Tomatoes with Basil and Anna Sultana's Hobz Biz-Zejt (bread with oil, Maltese Style)

Last week I made Carmela Soprano's Spaghetti with Red Clam Sauce.  I had some grape tomatoes left over.  This weekend Sobeys had grape tomatoes on sale - plus I got 35 bonus points since I bought 2 pints.

It was a sign.

Back to Entertaining with The Sopranos.  

Yippee!!  Found this quickie.

Carmela's Roasted Cherry Tomatoes with Basil is easy.
In a large roasting pan, toss
3 pints cherry or grape tomatoes
with
1/4 cup olive oil
season with salt and pepper
Roast 8 to 10 minutes in a 425º oven.
Remove to serving bowl and sprinke with
2 Tablespoons chopped fresh basil
Serve hot. 

Ma served lots of tomatoes.  Especially in the summer.  Pop had a garden and, once the tomatoes were ripe, we had them with everything.

In Malta a popular snack is Hobz Biz-Zejt - bread with oil.  Maltese bread is very crusty.  In New York, we substituted the Italian bread we bought at the local Italian bakery.  Not as crusty, but what can you do?  In summer Ma would drizzle some olive oil over the bread slices, top them with slices of tomatoes, then add some salt and pepper.  

For a little variety, Ma would slice some tomatoes in half and rub the halves on the bread slices.  She'd put the squeezed tomato halves on a plate.  Then she'd pour some olive oil in a pyrex custard cup and season the oil with salt and pepper.  We would dip the bread in the olive oil and eat the bread with the tomatoes.  There'd also be some capers, chopped olives and anchovies, if anyone wanted them with the oily bread.   

Carmela's Roasted Cherry Tomatoes with Basil could go on some Italian bread.

Sure, I'd make it again.  Especially when I get bonus points.

I'd also serve the leftovers cold.

Another recipe down.  Fifty-three more to go.