Soups: Parmesan Pasta l Stracciatella l Stracciatella Soup with Spinach and Pasta l Orzo Spinach l Lentil Orzo l Mediterranean Orzo l Creamy Meatball l Leftover Pork and Potato l Seafood Soup (Zuppa di Pesce)

We were having mild weather - for Winnipeg - during the past months.
But since mid January it has been back to normal.
Translation: COLD.
Salads and quick meals just won’t satisfy.

Nope… it’s time to make pots of soup.
Lots of Soup.

Mediterranean soups have something for every taste, schedule and budget.
Stracciatella Soups are light and can be put together quickly.
The leftover meat soup makes good use of a roast and helps the budget.

The Seafood Soup, also known as Zuppa di Pesce, is a filling meal that is usually made for Christmas Eve, the Feast of the Seven Fishes.
The traditional fish choices include baccalà (salt cod), shrimp, clams, mussels, squid, scallops, smelts or sardines, eel and lobster or crab.
Zuppa di Pesce includes five of the above.
Add another two items from the list and you’re all set for Christmas Eve.

You’d also be ready for a cold night anytime.


Hints:

Parmesan rind has long been used to give extra flavour to soups.
If you buy Parmesan by the piece cut the leftover rind into 3 inch pieces, bag them, and store in the freezer.
You can also use a rind from other hard, aged cheeses like Pecorino Romano or Asiago.
A tablespoonful or two of Worcestershire Sauce could replace the rind.
If you want to make it totally vegan, use a spoonful of nutritional yeast instead of the rind.


About the Parmesan Pasta Soup…
This would also be good with a can of sliced mushrooms added.
This soup’s leftovers thicken. Add broth or milk when you're warming leftovers.


About the Stracciatella Soup…
You could stir in some finely chopped spinach before adding the eggs.

Ma usually served a light soup, such as this, as the first course for a Sunday meal. Ma believed that, if she took the edge off everyone’s appetite, there’d be more leftovers.


About the Orzo Soups…
The orzo will absorb the broth overnight. Just add stock or water when you're warming leftovers.


About the Creamy Meatball Soup …
You can make the meatballs in advance and freeze them. Allow 4 hours, or overnight, to thaw before preparing the soup.

Use any size can of diced tomatoes, depending on how thick you want your soup.
Instead of the spinach, you can garnish the soup with grated Parmesan or fresh parsley or basil.


About the Leftover Pork and Potato Soup…
You can use any leftover meat and any vegetables, fresh, frozen or canned.
If you’d like the soup to be a bit spicier, add sage, thyme or basil to taste.


About the Seafood Soup…
This soup is more like a stew. The traditional Italian recipe has been adapted to make use of fish available in North America. The only rule is to add each seafood at the right time so that nothing overcooks.
Squid needs a long, gentle simmer to turn tender.
Cod cooks more quickly, but holds its shape well in the broth.
Shrimp cooks quickly and goes in last.
Clams and mussels are steamed separately so that you can remove each as soon as it opens.

If you don’t have passata use tomato purée. You can also use tomato paste (which is thicker) or crushed tomatoes or tomato sauce.
The tomato base can be made a day ahead. Refrigerate it in an airtight container, then pour into a Dutch oven and simmer before proceeding with the recipe.

Sautéing shrimp shells in oil gives the oil a stronger seafood flavour.
Don’t worry about it if you don’t want to do it, or have shelled shrimp.

 

Parmesan Pasta Soup

4–5 servings

Finely dice
1 small onion
3 garlic cloves

Place in a dutch oven
2 Tablespoons olive oil
Heat over medium heat.
Add the diced onion.
Sauté until soft, about 5 minutes.
Add
the diced garlic cloves
1 teaspoon thyme
Cook, stirring, for 1 minute.
Add
4 Cups low-sodium vegetable or chicken broth
Bring to a boil and add
1 1/2 Cups small shell pasta
Cook until just tender, about 8 – 10 minutes.
Lower the heat and gently stir in
1 Cup milk or half-and-half
1 Cup grated Parmesan cheese
While it simmers, stir until the cheese melts and the soup turns creamy.
Taste and season with salt and pepper.
Serve hot, garnished with
fresh parsley, chopped
extra Parmesan cheese


                                                               Stracciatella Soup

4–6 servings

Place in a small bowl
3 large eggs
1/4 Cup grated Parmesan cheese
1 Tablespoon fresh parsley, chopped (or 1/2 Tablespoon dried)
A pinch of nutmeg
Whisk together.

Place in a dutch oven
8 Cups chicken or vegetable stock
Bring it to a gentle boil over medium high heat.
Once it boils, reduce the heat to medium low.
While stirring the broth in a circle, slowly pour in the egg mixture.
After all the egg mixture has been added, stop stirring and let it simmer for 1 minute.
Taste and season with salt and pepper.
Serve hot with extra Parmesan cheese.


                                                               Stracciatella Soup with Spinach and Pasta

4–6 servings

Thinly slice
4 scallions (green tops only)

Place in a small bowl
5 large eggs
A pinch of nutmeg
Whisk together.

Place in a dutch oven
8 Cups chicken or vegetable stock
Bring to a boil.
Add
1 Cup ditalini or other tiny shape pasta
Cook until al dente, about 8 – 10 minutes, stirring occasionally.
Lower heat to a gentle simmer.
While stirring the broth in a circle, slowly pour in the egg mixture.
After all the egg mixture has been added, stop stirring and let it simmer for 1 minute.
Add
a pinch of salt
1/8 teaspoon pepper
1 Tablespoon fresh parsley, chopped (or 1/2 Tablespoon dried)
the sliced scallions
5 ounces fresh baby spinach
Simmer just until spinach wilts, about 1 – 2 minutes.
Taste and season with salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese.


                                                               Orzo Spinach Soup

6  servings

Finely dice
1 small white onion
1 Cup carrots
1 Cup celery
6 garlic cloves

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium high heat.
Add
diced onion, carrots, and celery
Sauté for 5 – 7 minutes, until softened.
Add
diced garlic cloves
1/2 teaspoon crushed red pepper flakes
Cook, stirring, for 2 minutes.
Add
6 to 8 Cups vegetable or chicken stock
1 (14 ounce) can fire-roasted diced tomatoes
1 1/2 Tablespoons Italian seasoning
Bring to a gentle simmer.
Stir in
1 Cup orzo
Cover and simmer, stirring occasionally, until just al dente, about 8 – 10 minutes.
Add in
2 large handfuls fresh baby spinach or kale
Simmer until wilted.
Taste and season with salt and pepper if needed.
Serve hot, garnished with
Grated Parmesan cheese
Chopped fresh basil
 

Lentil Orzo Soup

4-5 servings

Finely dice
1 onion
2 celery stalks
2 carrots
2 garlic cloves

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium high heat.
Add
diced onion, carrots, and celery
Sauté for 5 – 7 minutes, until softened.
Add diced garlic and sauté for 1 minute.
Add
6 Cups vegetable broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon thyme
1 teaspoon oregano
Bring to a gentle simmer.
Stir in
1 Cup red lentils
Cover and simmer, stirring occasionally, 20 minutes.
Stir in
1/2 Cup orzo
Cover and simmer, stirring occasionally, until just al dente, about 8 – 10 minutes.
Taste and season with salt and pepper if needed.
Serve hot, sprinkled with
Chopped fresh parsley


                                                               Mediterranean Orzo Soup

4 servings

Finely chop
1 medium yellow onion
1 large carrot
2 ribs celery
3 garlic cloves
1 1/2 Cups curly kale, stems removed

Quarter
6 ounces cherry tomatoes

Place in a dutch oven
3 Tablespoons olive oil
Heat over medium heat.
Add
diced onion, carrot, and celery.
Sauté for about 5 minutes until soft.
Add diced garlic and sauté for 1 minute.
Add
5 Cups vegetable or chicken stock
3 inches Parmesan rind (optional)
the quartered cherry tomatoes
1 teaspoon oregano
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
1/4 teaspoon red chili flakes (optional)
Bring to a gentle simmer then stir in
3/4 Cup orzo
Cook for 6 minutes, stirring often to prevent sticking.
Stir in
the chopped kale
Cook until kale is wilted, then discard Parmesan rind.
Add salt and pepper to taste.
If the soup thickens too much add stock or water.
Serve hot with
a drizzle of extra virgin olive oil
Chopped fresh basil
Grated Parmesan cheese

Creamy Meatball Soup

6–8 servings

For the meatballs: place in a bowl
1 pound ground beef (or mix with turkey or chicken or pork)
1/4 Cup breadcrumbs
1/4 Cup grated Parmesan cheese
1 large egg
1 Tablespoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon dried parsley (optional)
Combine gently and roll into 1 inch balls.
Set aside.

Dice
1 small onion
2 celery stalks

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium heat.
Place a few meatballs in the pot and stir to brown the balls.
Remove balls to a plate and repeat with remaining balls until done.
Set aside.

Place in the same pot
diced onions and celery
Sauté over medium heat until soft, about 4 minutes.
Add
1 can diced tomatoes, undrained
4 Cups chicken or beef broth
1/2 Tablespoon garlic powder
1 teaspoon oregano or basil
1/2 teaspoon salt
1/4 teaspoon pepper
Stir well, then add the browned meatballs. Simmer gently for 15 minutes.
Stir in
1 Cup elbow macaroni or pasta
Simmer until tender, about 8 –1 0 minutes, stirring occasionally.
Lower heat and stir in
1/2 Cup heavy cream
1/2 Cup grated Parmesan
Let it warm through, about 3 minutes.
Add for garnish (optional)
1 Cup fresh spinach, chopped
Stir just until wilted.
Taste and adjust seasonings if needed.


                                                               Leftover Pork and Potato Soup

6–8 servings

Dice
2 onions
4 celery ribs
4 large carrots
4 medium potatoes

Cut into cubes 1/2 inch or smaller
2 Cups leftover pork

Place in a dutch oven
2 Tablespoons olive oil
Heat over medium heat and add
diced onions, celery and carrots
Cook on medium until the onions just start to turn translucent.
Add
1 can mushrooms, undrained
1 Tablespoon garlic powder
Cook until the vegetables start to become soft.
Add
diced potatoes
2/3 Cup barley
2 900 mL containers chicken stock (or 2 quarts homemade)
2 Cups water
the cubed pork
1/2 Cup frozen green beans
1/2 Cup frozen corn
2 teaspoons salt
1 teaspoon pepper
Simmer, cooking until the potatoes are tender, about 20 minutes.
Taste and adjust seasonings if needed.

Seafood Soup

6–8 servings

Place in a bowl of salted cold water
1 pound littleneck clams
Let stand for 30 minutes. Lift out clams. If there is no sand in the bowl, they're ready to be scrubbed and used.
If there is sand, remove the clams, drain and rinse the bowl, fill with fresh salted water, and return clams for 30 minutes. Repeat this process until the water is free of sand.

Peel and devein
8 ounces large shrimp
Place shrimp in a bowl and reserve the shells in another bowl.

Sliced crosswise into 1/2 inch thick rings, leaving the tentacles whole
1 pound squid
Pat dry.

Cut into 2 inch by 1 inch pieces
1 pound skinless cod fillet, 3/4 to 1 inch thick

Scrub and debeard
8 ounces mussels

Finely chop
1/2 medium yellow onion
1 bulb fennel (Save the fronds for garnishing)
4 medium garlic cloves

Place in a dutch oven
1/4 Cup olive oil
Heat over medium high heat.
Add
the shrimp shells
Cook, stirring frequently, until shells begin to brown.
Using a slotted spoon remove and discard shells.
Add
Chopped onion and fennel
1/4 teaspoon salt
Stirring occasionally, cook until beginning to brown, 7 - 9 minutes.
Stir in
Chopped garlic
1 teaspoon oregano
1/8 to 1/4 teaspoon red pepper flakes
Cook about 1 minute.
Stir in
3/4 cup white wine
1/8 teaspoon turmeric
1/4 teaspoon paprika
Cook until wine is reduced by about half, about 5 minutes.
Stir in
1 8 ounce bottle clam juice
1 24.5 ounce bottle tomato passata
Stirring occasionally, simmer until reduced by about half, about 20 minutes.
Reduce heat to low, place prepared squid in pot, cover, and gently simmer for 15 minutes.

While the squid is cooking, place in a 12 inch skillet
1 Tablespoon olive oil
1/4 Cup dry white wine
the cleaned littleneck clams
Bring to a boil, covered, over high heat. Steam until clams just open, 5 to 8 minutes. Remove clams to a plate.
Add to the skillet
the prepared mussels
Cover and cook over high heat until mussels have opened, 2 to 4 minutes. Remove to same plate.

Place prepared cod in tomato sauce in dutch oven, cover, and simmer 8 minutes.
Add and push the peeled shrimp into the sauce. Cook, covered, 2 minutes.
Remove from heat.
add the opened clams and mussels and the cooking broth to the tomato sauce and simmer to warm through.
Stir in
1/4 Cup chopped flat-leaf parsley
Season with salt and pepper to taste.

Divide seafood among bowls, making sure each contains a bit of everything.
Ladle broth over seafood and drizzle each with olive oil.
Garnish with fennel fronds, if desired, and serve with crusty bread.

It could also be served over linguine. 

Pasticchio and Moussaka, family-size Folklorama recipes

Pasticchio

 

About two years ago I spent a few months posting recipes from the Folklorama pavilions which had been on display during the summer of 1980.

I also described what they were like and what they thought was important to share with visitors.
It was interesting seeing how the cultural mixture in Winnipeg has changed over a span of forty years.

The crafts and dances have always been varied and unique.
But, no matter where people came from, they all have had great food.

One of our favourites has always been the Greek pavilion.
What’s not to love? They have it all - great food, unique displays and dancing!

When I posted about the pavilion I included their recipe for pasticchio.
Of course it was authentic and delicious.
But, to be honest, a bit too much for the average family.
Especially now when we can’t invite friends and family to share the feast.


Because of Covid-19, Folklorama has been cancelled for its second summer.
Just like last year, we’ll miss going to it, but it’s understandable.
Covid-19 won’t prevent us from enjoying a plate Greek food anytime we want.
Maybe we’ll sip some ouzo and watch Zorba or My Big Fat Greek Wedding.
Opa!!


Hints:
If you don’t have ricotta, you can substitute cottage cheese.
Serve either recipe with a crisp salad or a cooked vegetable, such as garlic green beans.

The seasoning is a start.
If you want your dish more or less spicy, adjust to taste.

About the Pasticchio…
I usually use penne, but ziti or elbow macaroni or any tubular pasta will also work.
The eggplant is optional. Don’t have it or like it, no problem.

If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio.

About the Moussaka…
If you don’t want the layer of cheese in the middle you could leave it out.
Or you could just use a layer of the cheese you prefer... or have on hand.


                        Pasticchio

Have on hand 2 8-inch square pans

Wash and cube
1 small eggplant

Chop
1 small onion

Have on hand
1 pound ricotta

Place in a large pot
4 quarts water
salt to taste
Bring water to a boil.
Add
1 pound macaroni 

Cook, stirring frequently, until the pasta is al dente - about 8-10 minutes.
Drain, blanch with cold water in a large bowl, and set aside.

Place in a dutch oven
4 Tablespoons olive oil
Add the cubed eggplant and sauté over medium heat for about 5 minutes.
Place the cooked eggplant in a bowl and set aside.

Place in the same dutch oven
2 Tablespoons butter
Add
the chopped onion
6 ounces lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Stir in
5 1/2 ounces tomato paste
1 Cup dry white wine
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon paprika
the cooked eggplant
Bring to a boil, then reduce heat and simmer, covered, 15 minutes.

While the sauce is simmering, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Stirring continuously to avoid lumps, add gradually
1/2 Cup flour
Cook 1 minute.
Add gradually while stirring
4 Cups milk
Stir until the sauce is thickened.
Stir in
1/2 Cup grated Parmesan cheese
1 teaspoon salt
Stirring, cook another 2 minutes.
Remove 2 Cups of the sauce and set aside.

Add to the sauce remaining in the Dutch oven
the cooked pasta
3 large eggs
1/4 Cup grated Parmesan cheese
Stir well to combine.

Preheat oven 350º F

Place one fourth of the macaroni mixture in each pan.
Top each pan of macaroni with
1/2 pound ricotta
Cover each pan with half of the beef eggplant sauce.
Top the beef eggplant sauce with the remaining pasta.
Pour 1 Cup of the reserved sauce over each pan.
Sprinkle over each pan
grated Parmesan cheese, to taste

Bake at 350º F for 30 minutes.
Cool for 10 minutes before serving.


                        Moussaka

Grease 2 8-inch square pans

Thinly slice
2 pounds potatoes

Place in a dutch oven
2 quarts water
salt to taste
Bring to a boil.
Add the potatoes slices.
Blanch the slices in for two minutes and drain.
Set aside.

Combine in a bowl
1 Cup feta cheese, crumbled
2 Cups ricotta
Set aside.

Chop
3 medium onions

Place in the same dutch oven
4 Tablespoons olive oil
Add
the chopped onion
1 pound lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Add
5 1/2 ounces tomato paste (optional)
4 Tablespoons dried parsley
1 teaspoon dried thyme
1 Tablespoon salt
1/4 teaspoon pepper
1 Tablespoon flour
Simmer, covered, 15 minutes.
Stir in
2 large eggs
2 Tablespoons milk

Preheat oven 350º F

Place one fourth of the blanched potato slices in each pan.
Top each pan of potatoes with
1/4 of the meat sauce
1/2 of the cheese mixture
1/4 of the meat sauce
the remaining potato slices

Bake at 350º F for 30 minutes.

While the potatoes are baking, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Add gradually and stir continuously to avoid lumps
1/2 Cup flour
1 teaspoon salt
Cook 1 minute.
Add gradually
4 Cups milk
Stir until the sauce is thickened.
Add
Pinch ground nutmeg
Stirring, cook another 2 minutes.

Remove the pans from the oven after they have baked for 30 minutes.
Pour half of the sauce over each of the two pans of potatoes.
Bake at 350º F for another 20 minutes.
Cool for 10 minutes before serving.

Happy Easter! Greek Lamb Chops with Tzatziki Sauce, Greek Salad and Cheese Blintzes

 May joy fill your day,


Hope light your path,


And the many blessings of Easter 
warm your heart...



 

Wishing you a Happy Easter!!

 

It’s been a while since I posted a recipe, and Easter is this weekend.
Time flies when you’re in a Covid-19 induced mind fog and, basically, time has lost all meaning.

But, even though we’re not enjoying our usual holiday traditions or large get-togethers, we’re still here and that’s something to celebrate.

Hoping you and yours stay safe and well!
 

Hints:

If you’re preparing a meal for two, here’s a marinade for 3/4 pound lamb chops:
1/4 Cup olive oil                        
2 1/2 Tablespoons lemon juice
1 1/2 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon garlic powder, more or less
salt and pepper to taste

Lamb chops are best when they are medium – medium rare (62ºC / 145ºF).
The meat should be blushing pink in the centre.
Be sure to allow them to rest before serving so they will stay juicy.


Wondering what to serve with Greek lamb chops? Here are some ideas:
Mashed potatoes or garlic baked potato wedges
Asparagus, marinated white bean salad or buttery carrots
Greek salad with feta cheese and pita bread


About that Greek Salad…
In Greece it is called horiatiki (Village Salad) and has cucumbers, tomatoes, onions, Kalamata olives, green pepper, and Feta cheese, with a dressing made from olive oil and vinegar or lemon juice and seasoned with a little dried oregano.
But no lettuce.
Greeks eat seasonally, and that means fresh. A Greek Salad is usually a summer dish. Since lettuce only grows in Greece during the winter months a traditional horiatiki does not include lettuce.

Feta is Greece's most famous cheese and, according to many recent reports, it's also the healthiest cheese in the world. Mainly made from sheep or goat milk (often combined), Feta cheese is nutrient-rich.

If, in your household, a salad isn’t a salad without lettuce, just add it and enjoy.
Zorba won’t be visiting with the salad police.


Tzatziki Sauce is also excellent as a dressing for gyros or Greek Salad, or as a dipping sauce for raw vegetables.


A box of phyllo usually has 24 leaves in it.
If one set of blintzes has one leaf more or less, no problem.


                        Tzatziki Sauce

Place in a food processor or blender
8 ounces plain yogurt
1 cucumber, peeled, seeded and diced
1 Tablespoon olive oil
1/4 lemon, juiced
1/2 Tablespoon chopped fresh dill
3 cloves garlic, peeled (1 teaspoon garlic powder, more or less)
salt and pepper to taste
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.


                        Greek Lamb Chops

Place in a large bowl
1/2 Cup olive oil                        
1/3 Cup fresh lemon juice
1 Tablespoon dried oregano
2 teaspoons chopped rosemary
4 garlic cloves, minced or 2 teaspoon garlic powder
salt and pepper to taste
Add
2 pounds lamb chops
Allow to marinate for at least 10 minutes, the longer the better.

Heat a griddle pan or outdoor grill.
Cook the lamb chops for 3 to 4 minutes per side until they are almost charred.
Stand the chops up to allow the fat to render and crisp up.
Remove the lamb chops from the heat and allow to rest for 5 minutes.
Garnish with lemon slices or wedges before serving.


                        Greek Style Cheese Blintzes

Makes 12 blintzes

Place in a medium bowl
8 ounces cream cheese
1/2 Cup orange marmalade
1 large egg
Beat until smooth.

Melt
1/2 Cup butter or margarine

Unroll on waxed paper
8 ounces phyllo leaves
Place a damp towel over the leaves when not layering and brushing with butter or margarine.

Place on a cutting board
1 phyllo leaf
Lightly brush with melted butter or margarine.
top with another phyllo leaf and brush with melted butter or margarine.
Repeat with another 6 leaves.
Cut into thirds.
Using 1/4 of the cream cheese mixture in total, spoon mixture on each portion.
Roll up the 3 blintzes and place on an ungreased cookie sheet.

Repeat 3 times with the remaining phyllo, cream cheese mixture and melted butter or margarine.

Preheat oven 375º F
Brush tops with remaining melted butter or margarine.
Bake 30 minutes.

Anna Sultana’s Chicken Marsala / Christmas Traditions & Baking / The Great Conjunction

It’s less than a week before we’ll be celebrating a very unique Christmas.
Yes. CELEBRATING.
It’s been a hard year, but here we are. 

We’ve made it! So celebrate. Safely.

The week is off to a unique beginning.
The Winter Solstice on December 21 marks the beginning of winter in the Northern Hemisphere and is the day with the fewest hours of daylight in the entire year.
If you’re getting tired of T. V. shows - yes, one can only take so much streaming - Mother Nature will be giving us a special show on Monday night: Jupiter and Saturn will be forming a Great Conjunction.
These planets come together every 20 or so years (the last conjunction was in 2020), but this will be the closest they've been together since 1623, just 14 years after Galileo made his own telescope.
In 1614 the German astronomer, Johannes Kepler, suggested that a similar conjunction - involving different planets - occurring in the year 7 B.C. may be what the Three Wise Men in the Christmas Story called the Star of Bethlehem.

On Monday night, about 30 minutes minutes after sunset, try to have a clear view of the southwestern horizon.
The planets will be pretty low in the sky and will remain visible for about an hour.
This is the only time you’ll be able to see the conjunction. Really. On Tuesday the planets will be further apart.
Astronomers say there won't be another Great Conjunction this close until 2080.
Hope it will be a cloudless night for everyone.


Now about a Christmas dinner…
Most families will be celebrating apart, so a traditional turkey dinner might be a bit too much.
Why not try something a little different to finish off a year that has been very different.
In February, 2013 I posted this recipe for Carmela Soprano's Veal Scaloppine Marsala with Risotto, a recipe for two.
Of course, Ma’s recipe is a little different.

I wish you a very Merry Christmas!


Hints:

If you’d like a thicker sauce place the flour left over from dredging the breasts into a small bowl, stir in some of the wine mixture, then stir it into the sauce in the skillet.

The parsley and a squeeze of lemon tones down sweet Marsala’s sweetness.

Don’t usually buy Marsala and not sure what it is?
Marsala is a combination of wine and a distilled spirit, such as brandy, and is similar to Madeira or sherry in flavour.
Marsala comes in both sweet and dry varieties, and either will be fine for this recipe.
For future purchases, to use sweet Marsala for sweet dishes, such as tiramisu or Zabaglione, and dry Marsala for savoury dishes.
Whichever you buy, the Marsala won’t go to waste.
Zabaglione would be a delicious dessert on New Year’s Eve.
Just buy a good quality bottle of Marsala and toast the New Year!

If you’re just cooking for two don’t worry about making four servings.
You can store leftovers in an airtight container in the refrigerator for up to four days.


                       Chicken Marsala

Serves 4

Place the rack in the middle of the oven.
Heat to 200° F

Trim and quarter
8 ounces cremini mushrooms

Mince
2 cloves garlic

One at a time, place between 2 sheets of plastic wrap or in a heavy zip-top bag
4 boneless, skinless chicken breasts
Using the flat side of a meat mallet or a heavy plate or rolling pin, pound each breast gently into even pieces, about 1/4-inch thick.
Set aside and repeat with the remaining breasts.

On a plate-sized piece of waxed paper spread
1/2 Cup flour
Sprinkle over the flour
1/2 teaspoon salt
Dredge the breasts in the flour mixture (add more flour if needed).
Set aside.

In a large skillet melt together over medium-high heat
3 Tablespoons olive oil
2 Tablespoons unsalted butter
Add 2 of the chicken breasts.
Fry until golden-brown on both sides, 3 to 4 minutes per side.
Remove the browned chicken to a baking dish or rimmed baking sheet.
Repeat with the remaining 2 chicken breasts. 
Cover the chicken with aluminum foil and place in the oven to keep warm.

In the same large skillet melt over medium-high heat
2 Tablespoons unsalted butter
Add the quartered mushrooms and cook about 3 minutes.
Add the minced garlic and cook about 1 minute.
Add
3/4 Cup dry Marsala wine 
Scrape the bottom of the pan to remove the browned pieces.
Add
3/4 Cup low-sodium chicken broth
Simmer until reduced by half and starting to thicken, about 15 minutes.
Add
1/4 cup heavy cream
Return the chicken to the sauce.
Cook until the sauce thickens about 3 to 5 minutes.
Serve hot over cooked pasta. Angel hair pasta is nice.
Garnish with chopped parsley and lemon wedges.
A nice salad completes the meal.


~~~
I also wrote the following essay about Christmas traditions for our CKUW radio show ‘2000 & Counting’. Over the years our listeners asked for some seasonal stories to be repeated.
They seemed to like being reminded that we were all in the same holiday boat, a communal ship which made us feel like we were all sinking fast.
Ah… Christmas shopping, holiday baking and holiday customs…

I don't know about you, but as far as I'm concerned, there are two questions no one should ever ask a woman.

The first is "How old are you?"
The second is "Have you done your holiday baking yet?”

Why is it that, when the thermometer falls, we're supposed to bake? 
Does the Queen whip up a fruitcake before writing her speech?
I don't think so.  

Holiday baking has been with us an awfully long time.
Did you know that ginger was popular in Greece over 5,000 years ago? The Egyptians were eating gingerbread when the great pyramid of Cheops was just a brick and a prayer. I wonder what their gingerbread men looked like.

A few years after Egypt's building boom, an English King and his hunting party got lost in a blizzard on Christmas Eve.  Well, they were clever lads full of English pluck, so they threw everything they had - meat, flour, sugar, apples, ale and brandy - into a bag and cooked it. Wallah!!  Plum pudding. The Iron Chef would've been proud.  

On Christmas Day in 1666, Samuel Pepys wrote in his diary that he had risen earlier than his wife Who was desirous to sleep having sat up till four this morning seeing her maids make mince pies. 
I really admire Mrs. P. She just sat and watched her maids do the work, yet her husband felt guilty about her workload. How did she get him to suffer like that?   

Some Christmas carols seem a little too focused on food.  For example:
     “Now bring us some figgy pudding and a cup of good cheer!
     We won't go until we get some, so bring it out here.”
Those were somebody's friends?  Somebody should've called the cops.


Holiday baking has followed us into modern times. The 1970s was the decade of old time family television shows like The Waltons and memoir books.
Have you ever browsed through a memoir book? It could make you weep. They reminded us of times like this...

“Evenings when a cold blustery wind howled outside were perfect for sorting through recipes. They were cozy times. The children were sitting at the oak table helping Mama chop fruit and raisins. Papa was cracking and shelling nuts and crushing fresh spices in the grinder.”

Isn't that sweet? Sentences like that convinced me that if we did things just like people did before television was invented, the world would be a kinder, gentler place.

We'll never know. Paul told me, in no uncertain terms, that he was too busy to grind nuts for a cake he didn't even want.
Alright. Scratch Paul grinding his nuts. I bought ground nuts.

Step two... the batter had to be mixed. Back to that memoir...
“When all the fruits were in, Grandmother called, 'Come, stir the batter!'
We all took turns giving it a stir - clockwise for good luck - and made a wish."

I made a batter, threw in the fruits and called out, "Come, stir the batter!"

Carl pointed to the electric mixer sitting on the counter and said that he was staying on the eighth level of his computer game, The Temple of Ra. He also told me, in no uncertain terms, that he was too busy to stir batter for a cake he didn't even want.

I stirred the batter, clockwise.
Don't ask what I wished.


It's been downhill ever since. Do you know about the charming Swedish custom of hiding a whole almond in a serving bowl of rice pudding? The lucky person who finds the almond has to get married or do the dishes. Either my husband or my son - the fink never confessed - managed to swallow the almond every time.

I tried the German version - whoever finds the almond receives a marzipan pig. By then Paul and Carl had their own tradition: swallowing the almond. I felt so guilty looking at that poor rejected pig.
I started my own tradition and ate him... along with the cake.

There's a Christmas carol that goes: "Christmas is coming, the goose is getting fat..."
Well, the goose isn't the only one.

Anna Sultana's Roasted Cornish Game Hens / Chicken and Meat Recipes for 2 Links

I know… it’s tempting to go to the store to get just the thing to make this holiday dinner special.

Fight that urge.

Make do with what you have.

Catching the COVID-19 virus and infecting your family with it is not the best of ideas.

Good health is the best gift you could give yourself and your loved ones.

It’s almost guaranteed that you have more on your shelves that the stores do.

Shop your shelves. Please.

This easy recipe will give you moist  and tender hens with a nice spicy flavour.

Happy Holidays!

Hints:

This is a recipe for two. 

If you're a family of four, or more, just increase as needed.

If you want to make a complete meal in a pan you can do this:

Chop

2 peeled carrots

1 celery stalk 

Slice

1 yellow onion

Spread out the vegetables in the bottom of the greased pan and season with

1 1/2 teaspoons rosemary 

1 teaspoon garlic powder

Place the hens on top of the vegetables and continue following the recipe.

If you found a chicken instead of cornish hens in your freezer you can make the same recipe, but roast for 1 1/2 to 2 hours.

                        Roasted Cornish Hens

Thaw overnight

2 cornish hens

Combine in a smal bowl 

1 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

3/4 teaspoon black pepper

1 teaspoon paprika

2 Tablespoons dried parsley

About 4 hours before you wish to to roast the thawed hens, pat them completely dry, both inside and out.

Place the two cornish hens in a greased pan.

Rub olive oil lightly over them. 

Sprinkle the spice mixture generously over the hens and inside them as well.

Cover, refrigerate and let marinate for at least 3 hours for maximum flavour.

Preheat oven to 450º F

Have on hand

1 Tablespoon butter, divided into 2 pieces 

Run your fingers under the skin of the hens' breasts to loosen them.

Place a piece of butter under the skin of each hen.

Sprinkle on more parsley.

Bake for 50 - 60 minutes, depending on the size of hens.

Let the hens rest for 15 minutes before serving.

Since we won't be socializing in crowds for a while here are a few menu planning ideas:

Menu Planning for One or Two

Chicken Recipes for 2

Baked Chicken with Ginger root (Hawaiian Style) 

Baked Chicken with Curried Fruit (Middle Eastern Style)

Baked Chicken with Curry Powder (East Indian Style) 

Baked Chicken with Cardamom (Middle Eastern Style) 

Baked Chicken with Coriander (East Indian Style) 

Baked Chicken with Cinnamon (Greek Style) 

Baked Chicken with Paprika (Austrian Style) 

Baked Chicken with Basil (Middle Eastern Style)  

Baked Chicken with Garlic (Italian Style)

Anna Sultana's Baked Chicken with Thyme (Mexican Style) 

Anna Sultana's Tuscan Sun Chicken

Anna Sultana’s Capellini Caprese

Anna Sultana's Broth / Chicken Noodle Soup

Carmela Soprano's Spiedini - Stuffed Veal or Chicken Rolls 

Carmela Soprano's Veal Piccata with Capers l Chicken Piccata

Carmela Soprano's Chicken Francese - Fried Chicken in Wine Sauce, Italian Style

Carmela Soprano's Fried Veal Cutlets or Chicken Breasts

Carmela Soprano's Pollo Cacciatore al Forno - Baked Chicken Caccitore 

Carmela Soprano's Baked Chicken with Potatoes, Lemon and Oregano

Carmela's Crunchy Baked Chicken

Carmela Soprano's Veal Scaloppine Marsala with Risotto / Chicken Scaloppine

Carmela Soprano's Chicken with Parsley Crumbs 

Meat Recipes for 2

Anna Sultana’s Pork Chops with Capers, Maltese Style

Anna Sultana’s Easy Shepherd’s Pie 

Anna Sultana’s Meatloaf and Red Cabbage 

Anna Sultana’s Cottage Pie 

Anna Sultana’s Corned Beef Hash

Anna Sultana's Pork Chops in Lemon Caper Sauce 

Anna Sultana's Rouladen (German Style Simmered Beef Rolls)

Carmela Soprano's Filet Mignon with Red Wine Sauce

Carmela Soprano's Bistecca Pizzaiola, Steak Pizzamaker's style

Carmela Soprano's Pork Chops with Vinegar Peppers / Garlic Hints

Carmela Soprano's Roasted Sausages, Peppers, Potatoes and Onions 

Carmela Soprano's Osso Buco a la Bucco 

             / Braised Veal Shanks (Braised Rabbit in White Wine)

Folklorama: Meat Croquetten and Khubz

Meat Croquetten

It’s been seven weeks since I started posting about Folklorama in 1980.

It’s interesting to see how the festival has grown and changed over the years, reflecting how Winnipeg has done the same.

Some of the pavilions, such as the Greek Pavilion, have been a popular regular presence over the years since the start.

Some countries which had been the focus of two pavilions, such as the Hungarian Pavilions, have continued that way, while other countries, such as China, had been represented by two pavilions and is now in one pavilion, sometimes with a totally new sponsor.

Some of the pavilions in the current Folklorama50 brochure are new additions, reflecting the new waves of immigration.

And some pavilions, such the Mennonite, the Slovakia and the Lithuania Pavilions are no longer with us.

The people are still here, but sometimes there aren’t enough volunteers to keep the pavilion going.

It does take a lot of work to setup and take down the exhibits, not to mention providing entertainment, and then there's all that’s involved in feeding the crowds who come every night for the shows.

Today we’ll look back at two pavilions which are now just a memory - the Lebanon and the Dutch Pavilions.

Both of them were popular in their day, with fun, family-oriented entertainment and delicious food.

The Lebanon Pavilion took place at Prince Charles School, 1075 Wellington Avenue.

Its sponsor, the Lebanese Association of Canada Incorporated, said in the brochure

Come to Lebanon and live the life of a Sultan.

Well, who could resist that?

In addition to the costumes, there were exhibits of Lebanese-made cutlery and musical instruments, such as argil pipes.

Entertainment was provided by folk dancers - yes, they were belly dancers - performing to taped music while guests dined on national dishes, such as Lahm Mishwi in Khubz, Kibbi, followed by Ahwi or a Lebanese cocktail.

For dessert there were pastries, including Qras-bil-ajwi, Baqlawa and amardeen.

Along with the usual souvenirs, there were Lebanese cookbooks (in English) on sale.

I still have a copy and the recipes are excellent.

The Dutch Pavilion was at another school, Kelvin High School, 155 Kingsway Avenue.

The Dutch Canadian Society of Manitoba Inc., always put on an excellent show.

The highlight for the kiddies was eating the hot and fresh from the oven Speculass cookies which had been rolled out and baked while they watched.

The classrooms were filled with displays of folk art and crafts, historical items of the Netherlands, and windmills.

There was also a man carving wooden shoes in one classroom.

Along with many beautiful Delft items, there were boxes of chocolates, some shaped like wooden shoes, available for purchase.

In addition to eating the cookies, children enjoyed watching a puppet show and snacking on hot dogs and french fries, while we adults ate Dutch sausages on a bun, croquettes, Gouda cheese and Olie bolen, washed down with Dutch Citroen Jenever, Dutch Advocat brandy, Boere Jongens, Heineken beer, and Orange Boom beer.

There was no problem with the extra calories.

The Klompen Dancers, as well as Dutch Folk Singers and Dancers, invited everyone to participate in their activities.

In addition, during the final show, everyone was asked to join in their huge conga line and dance out of the building.

I do miss the sights and sounds of the Dutch Pavilion and will always remember the warm Welkome they gave to everyone.

Folklorama is happening now!

Be sure to visit a pavilion or two or twenty!!

Hints:

Don't have yeast cakes for the bread, Khubz? 

Substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast.

While kneading the bread dough occasionally dip your hands in a bowl of water to give it a smooth, elastic finish.

The Khubz freezes well.

About the Meat Croquetten…

They can also be shaped into small round balls, deep fried, and served with cocktails.

Chicken can be used instead of beef.

The Maggi seasoning can be replaced by any bouillon concentrate powder or seasoning sauce you prefer.

                        Khubz

Yields 7 to 9 loaves

Place in a measuring cup

1/2 Cup lukewarm water

1 package or cake of yeast

1 Tablespoon sugar

let stand 5 to 10 minutes.

Place in a large bowl

6 Cups flour

2 teaspoons salt

Make a depression in the centre.

Combine in a medium bowl

1 1/2 Cups lukewarm water

1/3 Cup milk

the dissolved yeast / water mixture

Pour the mixture into the flour depression.

Mix flour with liquid, making sure all the batter is worked into the dough.

Knead until a smooth dough results and the sides of the bowl are clean.

Cover the bowl with a towel.

Let rise in a warm place until it doubles in size, about 2 to 4 hours.

Grab orange-size balls from edge of dough and form into smooth balls.

Place on a cloth, cover, and let rise 30 minutes.

Heat oven to 475º F.

Place dough directly on racks in oven.

As soon as the dough rises into a mound (2 to 5 minutes) place them under a broiler for a few seconds until lightly browned.

                        Meat Croquetten

Serves 4

Place in a saucepan

3/4 pound stewing beef

enough water to barely cover the meat

1 bay leaf

Bring to a boil, then reduce heat.

Add

1 large onion, chopped

Simmer until the meat is well done.

Turn off the heat. 

With a slotted spoon take the meat out and place it on a cutting board.

Chop the meat very finely and set aside.

Pour the broth into a measuring cup.

You’ll need 2 Cups liquid.

Add water if you don’t have enough broth.

Place in a large pot

7 Tablespoons butter

Melt over medium heat and add, stirring constantly

1 cup flour

Continue cooking and stirring until the mixture is golden.

Stir in the broth and continue stirring until the mixture is thick.

Add

1 teaspoon Maggi seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 Tablespoon parsley flakes

Remove from head and add the finely chopped meat.

Cool and place mixture into a pan.

Cover and place in refrigerator until cold.

When thoroughly chilled, shape mixture into rolls, about 1 x 4 inches.

Place in a small bowl

bread crumbs, finely ground

Place in another small bowl

2 eggs

Beat well.

Roll the meat rolls in bread crumbs, then in the beaten eggs, then again in the crumbs.

Put the rolls in the refrigerator for an hour or more.

In a large pot heat to 400º F

enough oil for deep frying

Fry the rolls, a few at a time, until brown.

Drain on absorbent paper towels.

Folklorama: Slovak Poppy Seed Rolls and Virtiniai

Poppy Seed Rolls

Some of the pavilions you’ll find in this year’s Folklorama are new, reflecting the changes that have taken place in Winnipeg’s population.

Many of the older pavilions, some under a new name, are still with us.

Some pavilions, sadly, are no longer available.

In the June 16 Folklorama post I mentioned that the Mennonite Pavilion is just a memory now.

So are the Slovakia and the Lithuania Pavilions.

For different reasons these pavilions, as well as a few others over the years, have stopped.

We’ll take a look back at a few during this and the next post.

In 1980 the folks at the Slovakia Pavilion wished everyone Vitajte! - Welcome! - to their pavilion, Bratislava, which was in the parish church, Visitation of Our Lady Slovak Church at 353 Mountain Avenue.

The volunteers had displays of creative art, beautiful crystals, intricate embroidery, hand carvings and other crafts representative of Slovakia.

The Slovak Band performed folk music every evening while visitors enjoyed Slovak main dishes such as dumplings, halusky, pirohy and sausages, and desserts, which included Slovak cakes and pastries.

In addition to soft drinks, there were imported drinks - Slivovica, Palenka, Pizenske and Pivo - as well as domestic liquors and beers.

The parish, Visitation of Our Lady Slovak Church, is no longer with us.

Its history shows how immigrants come to Winnipeg, develop a strong community, and then disperse throughout the city, often in a matter of decades.

A Slovak-speaking priest arrived in Winnipeg in 1922. 

In 1937 the people began lobbying for a permanent Slovak-speaking priest.

Father John Rekem arrived in 1949 and construction of the church began in 1952.

The parish thrived at first, but then numbers dwindled as parishioners moved away.

The parish was closed in 1999 and the church is now the Ethiopian Orthodox Church.

In 1980 the Lithuanian Community of Winnipeg said Kvieciame! (We are calling!) in their introduction to their pavilion, Vilnius, in which they displayed objects handcrafted from amber and woven fabrics which were heavily embroidered.

The Lithuanian Pavilion was located at St. Casimir Church at 432 Elgin Avenue.

Entertainment was provided by the Cleveland Octet, a Lithuanian singing group from Ohio, and by Winnipeg’s own Lithuanian Youth Folk Dancers.

Lithuanian music was provided by live musicians between performances.

As with the other pavilions from Eastern Europe, the food was the main attraction.

Guests enjoyed dinners of sausages with potatoes and sauerkraut, as well as Kaldunai topped with sauce, followed by Lithuanian pastries, cakes and cookies.

There were mixed drinks, beer, wine and honey mead, as well as coffee, tea milk and soft drinks.

Founded in 1953, St. Casimir, dedicated in 1956, served the needs of the Lithuanian immigrants in Winnipeg for many years.

The parish came to an end after the death of Msgr. Bertasius in 1999.

The church is now being used by Amazing Grace Ministry.

And so it goes...

About the new pavilions… the current Folklorama50 brochure now includes:

Argentina "Tango" Pavilion

Brazilian Pavilion

El Salvador Pavilion

Mexican Pavilion

Do visit them - they’re a fun and exciting way to learn about our neighbours!

Hints:

Don't have yeast cakes? 

Substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast.

About the Virtiniai…

The recipe in the program ended with the pinching.

Here’s where it comes in handy to live in the north end of Winnipeg. 

I got some neighbourly hints:

The dough dries out very fast. 

Work 1/4 of it at a time, covering the remainder with plastic wrap.

Drop each dumpling gently into boiling salted water, simmer for about 10 to 15 minutes, then remove with a slotted spoon.

Serve with melted butter, sour cream and crispy bacon.

                        Slovak Poppy Seed Rolls

Place in a measuring cup

1 Cup evaporated milk

2 cakes yeast

Let stand until the yeast dissolves.

Sift into a large bowl

4 Cups flour

1 teaspoon salt

Add

1 teaspoon vanilla

the yeast / milk mixture.

Cut in 

1/2 pound lard or shortening

Add, 1 at a time

4 eggs

Beat well after every addition.

Place the dough in the refrigerator overnight.

Filling

Place in a small bowl

1 egg yolk

2 Tablespoons milk

Place in a medium bowl

1 pound ground poppy seeds

2 Cups sugar

1 Cup seedless raisins

1 teaspoon vanilla

Combine well, adding enough milk to make the filling the right consistency.

Roll the dough out 1/4 inch thick.

Spread the filling over the surface.

Roll like a jelly roll, and place on a cookie sheet.

Brush top with the egg / milk mixture.

Bake in a 350º F oven for 30 to 35 minutes, or until brown.

                        Virtiniai

Meat Filling

Finely chop

2 large onions

Place in a large bowl

1 pound ground beef

1 pound lean ground pork

3 eggs

2 teaspoons salt

1/4 teaspoon pepper

the chopped onions

Blend well.

Dumpling 

Place in a small bowl

4 eggs

1 teaspoon salt

1/2 Cup water

Beat well.

Place in a medium bowl

3 Cups flour

Make a well in the centre.

Add 

the egg mixture

1 teaspoon oil

Stir, with a wooden spoon or by hand, until all is worked together into a dough.

Sprinkle flour over work area and roll dough 1/8 inch thick.

Shape the meat mixture into patties using a tablespoon of mixture for each pattie.

Place pattie on dough near edge about 1 inch apart.

Cut dough into long strips so there is a narrow edge on both sides of the patties.

Cut a second strip the same width and cover the patties.

Cut dough around patties with a small glass or cup.

Seal edges by pinching with fingers.