Anna Sultana’s Grilled Greek Chicken with Tzatziki Sauce, Father’s Day and the Summer Solstice

Ah… June in Manitoba!!

Time to be outdoors, live outdoors, eat outdoors!

Make a great meal, toss a salad, fire up the grill, call the gang over and have fun!

Time to celebrate - weddings, graduations, whatever.

And the family favourite -  Father’s Day!

Check out this page that has links for some of our old favourite barbecue recipes.

And, hopefully, something that will become a new favourite for you.

Father’s Day has changed a bit over the years.

In 2006 I wrote a piece for the CKUW radio show 2000 & Counting - Older & Wiser.

The story got a chuckle from the other hosts and the staff then.

I hope it will get the same today…

Wishing all you Dads a great Father's Day!

Hints:

If you're using wooden skewers soak them in water for 30 minutes before threading the chicken pieces onto them. Wrap the ends of the skewers with foil before placing them on the barbecue to prevent them from burning as the chicken cooks.

Don’t have a barbecue? This will also work in the broiler.

                        Greek Chicken

6 - 8 servings

Cut into 2 inch chunks

1 1/2 pounds skinless, boneless chicken breasts

Combine in a large bowl

1/4 Cup olive oil

2 Tablespoons lemon juice

1 teaspoon oregano

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon pepper

Stir in the chicken breast pieces.

Let chicken marinate in the refrigerator at least 2 hours.

While the chicken is marinating prepare the sauce.

                        Tzatziki Sauce

Peel and chop

1 small cucumber

Spread the pieces over a paper towel.

Sprinkle over the cucumber

1 teaspoon salt

Let sit 30 minutes, then pat dry.

Finely dice

1 green pepper

Place in a strainer over a medium bowl

1 1/2 Cups plain yogurt

Let drain 15 minutes.

Discard the drippings and scrape the drained yogurt into the medium bowl.

Add

2 Tablespoons mint

2 Tablespoons parsley or coriander

1 clove garlic, minced or 1 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon salt

the prepared chopped cucumber and diced green pepper

Stir together, cover and refrigerate.

Thread the chicken pieces onto 8 skewers. 

Discard the marinade.

Heat the barbecue to medium high heat.

Grill 12 to 15 minutes or until done, turning occasionally. 

Serve chicken with the tzatziki sauce.

For a starch, how about pita bread or a hot cooked whole grain or rice?

A salad with crumbled feta cheese would be nice, too.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

June 15 - The ringed planet Saturn will light up the night sky from dusk till dawn today. Earth will be positioned between it and the Sun, bringing Saturn to what astronomers call opposition. Saturn is opposite the Sun.

June 17 - Last Quarter Moon, 7:33 a.m. In this phase, the Moon appears as a half Moon. While summer hasn’t officially started quite yet, stargazers can still spot the Summer Triangle on these spring evenings at dusk. Look for a triangle that’s composed of the three brightest stars in the sky: Deneb, Vega, and Altair. 

Lean more about the Summer Triangle here. 

June 19 - Look to the east one hour before sunrise to spot brilliant Venus and the waning crescent Moon paired up in the sky. Hope for clear skies! The Moon and Venus rank as the second-brightest and third-brightest celestial bodies after the Sun.

June 21 - Summer Solstice at 12:24 a.m.. This is when the Sun reaches its farthest point north of the celestial equator. Summer is officially here!  

June 23 - New Moon 10:31 p.m. The Moon is also at perigee, its closest to Earth for the month. A super new Moon!

If it rains on June 27, it will rain for seven weeks.

If it rains on St. Peter’s Day (June 29), the bakers will have to carry double flour and single water; if dry, they will carry single flour and double water.

Rain on Peter and Paul (June 29) will rot the roots of the rye.

Anna Sultana’s Roasted Potatoes and Vegetables, Maltese Style

I’ve been watching shows like Property Brothers and Love It or List It.

it’s amazing to see what young couples now expect in their first home.

When my parents and I immigrated to America in 1950 we shared an apartment with Pop’s brother, his wife and their two children for two years.

The apartment had a kitchen, a bathroom, a living room and two bedrooms.

My cousin is a month younger than I am, so we shared a crib.

No, the bathroom did not have two sinks.

The kitchen did have its own stove.

Ma used to tell me about how Grandma would send her to the baker's with anything that needed an oven, such as their Sunday roast and the vegetables.

Then, after a few hours, Ma would return with the hot roasted meat and vegetables, along with a few loaves of fresh bread. 

After Grandma had added a few spices, and did a few last minute touches, another Sunday dinner was ready. 

Ma appreciated having an oven in the house.

She did miss the gossip, though.

                        Roasted Potatoes

Cut into wedges

1 pound potatoes

Put them in a large bowl

Add

1/2 Cup extra virgin olive oil

1 Tablespoon dried rosemary

Place the potatoes in a large roasting pan.

Pre-heat the oven to 400º F

Sprinkle over the potatoes

1/4 Cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon  pepper

Cover with aluminum foil.

Bake for 30 minutes.

Remove the foil and bake for 1 hour or until potatoes reach the desired colour.

                        Roasted Mixed Vegetables 1

Grease a large cookie sheet

Preheat oven to 350º F

Put in a large bowl 

1 eggplant, sliced

1 green pepper, sliced

2 marrow, sliced

2 tomatoes, quartered

1 large onion, quartered 

3 garlic cloves, chopped 

Combine in a small bowl 

1 teaspoon salt 

1/2 teaspoon pepper

1 teaspoon chopped fresh mint

1/2 teaspoon dried thyme

1 teaspoon turmeric

1/2 teaspoon cumin

Sprinkle the spices over the vegetables.

Drizzle over the vegetables

2 tablespoons olive oil 

the juice of 1 lemon 

Mix well.

Put the vegetables on the baking sheet.

Bake for 15 minutes.

Take the pan out and turn the vegetables so they roast evenly.

Bake for 45 minutes.

Take the pan out and check if the vegetables are done.

Return to oven if you'd like them more cooked.

Serve hot, warm or cold.

                        Roasted Mixed Vegetables 2

Grease a large baking dish

Preheat oven to 375º F

Place in prepared dish 

2 to 3 eggplants, rinsed

4 to 5 onions

5 to 6 potatoes, quartered

4 cloves garlic, peeled

Pierce the eggplants with a fork.

Bake for 45 minutes to 1 hour.

When the eggplant feels soft, remove pan from the oven.

The eggplants’ skin should be wrinkled.

Let cool 15 minutes.

Peel the eggplant and slice.

Put the slices and onions in a large bowl.

Add

1/4 Cup olive oil

1/3 Cup wine vinegar

1 teaspoon salt 

1/2 teaspoon pepper

1/2 Cup parsley

Mash all ingredients together.

Cover and place in the refrigerator.

Serve cold on couscous or pasta, with grilled or roasted meat or fish.

It can also be served as a meal eaten with bread, anchovies, tuna and olives. 

Anna Sultana’s Stuffed Peppers, Maltese Style

Maltese recipes include quite a few stuffed vegetable recipes.

If something has an indentation, we will fill it.

Maybe it’s a form of nesting.

Maybe it's a type of hoarding.

Maybe it’s a way of making some really good recipes.

Ma had a few Maltese ways of stuffing green peppers.

She had two favourite Bżar Aħdar Mimli recipes, one had pork and one had anchovies.

Over the years Ma picked up some recipes from her co-workers and friends.

Can’t keep a good recipe down.

But, of course, Ma added her own touches.

This recipe calls for red bell peppers, which are ripened green peppers.

Green peppers are less sweet than yellow or orange peppers.
Red bell peppers are the sweetest.

You can use what your family prefers.

If you're shopping at a grocery store, you might find red, yellow and green bell peppers being sold together and called traffic light peppers.

You could pick up a few packs for this recipe.

The kids might enjoy the variety of colour.

Or they might fight over the yellow peppers.

So it goes.

If the kids are in that stage of life, stick to the red peppers.

Yes, they'll outgrow it.

Hint:

It would be a good idea to have tomato sauce on hand, or to make it about 3 hours before you make the stuffed peppers.

Ma’s recipe for tomato sauce will make enough for this recipe.

This is her sauce recipe if you want to use fresh tomatoes.

                       Stuffed Peppers

Serves 6

Grease a 9 x 13 inch baking pan               

Wash

6 red bell peppers

Cut around the stems to remove them.

Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. 

Place the pepper halves on the baking pan.

Place in a large pot

2 pounds lean ground beef or lean ground pork (or lean ground chicken or a mixture)

Fry, stirring occasionally, over medium-high heat for 15 minutes.

Add

4 Cups tomato sauce

2 garlic cloves, chopped finely

1 teaspoons dried basil

1 teaspoons dried oregano

1 teaspoon salt 

1 teaspoon pepper

Simmer 20 minutes.

Add 

1 Cup frozen spinach, thawed and squeezed dry with paper towel

4 Tablespoons grated Parmesan cheese

Stir until everything is well combined.

Preheat oven to 450º  

Scoop about 1/2 cup of the meat mixture into each pepper half.

Have on hand 1/2 Cup grated Parmesan cheese.

Sprinkle over each pepper half

About 1 Tablespoon grated Parmesan cheese

Bake about 30 minutes, until cheese is melted, and lightly golden brown.

Serve on a bed of rice or with pasta.

Have some extra sauce and cheese for everyone to add to the rice or pasta.

Roasted potatoes would also go well with the green peppers.

Anna Sultana’s Baked Macaroni and Sausage, Maltese Style

Timpana is number one among Maltese pasta dishes.

But Imqarrun il-forn is a close second.

And, true to a Maltese love of variety, there’s a third.

And probably a fourth, a fifth, a sixth…

But, back to number three.

Baked Macaroni and Sausage is similar to Imqarrun il-forn in that it does not have a crust, like Timpana.

But then it also has the extra treat that Imqarrun il-forn has that makes Imqarrun so special.

Usually when the macaroni is baked a few of the top ones get burnt.

Oh, how we fought over the burnt bits of pasta!

The crusty edges are also delicious.

I don't know why, but a crusty, hard piece of semi-fried, tomato meat sauce

drenched pasta is just the best.

Cut yourself a corner piece and see if you don't agree.

And be sure to pick off and enjoy a few burnt bits.

Smile, savour and, if you're the cook, don't apologize!

Hints:

About the macaroni…

Usually Ma used ziti or penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

If you want to use hot Italian sausage, no problem.

                        Baked Macaroni and Sausage

Grease a 9 x 13 x 2 inch pan

Remove the meat from the casings of

1 pound sweet Italian sausage

Place the meat in a dutch oven.

Fry the meat until it crumbles.

Add 

1 green pepper, chopped

1 onion, chopped

Fry 5 minutes.

Stir in

1 28-ounce can Italian plum tomatoes, chopped and undrained

2 Cups water

1 6-ounce can tomato paste

Simmer, stirring occasionally, for 10 minutes.

Season with

salt and pepper to taste

Remove from heat.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) macaroni

Cook, stirring frequently, until the pasta is al dente - about 10 minutes.

Drain the pasta well.

Shred coarsely

1 pound mozzarella cheese

Preheat oven to 400º 

Place in the prepared pan a layer of 1/3 of the pasta.

Sprinkle over the pasta 1/2 of the shredded mozzarella cheese.

Repeat.

Top with a final layer of pasta.

Pour the tomato meat sauce over the pasta.

Sprinkle over the sauce

1/2 Cup grated Parmesan cheese

          

Place the pan, uncovered, in the preheated oven.

Bake for about 30 minutes, until bubbly and brown.

If you see a few burnt spots then you know it's perfect.

This was usually served as a first course.

With a vegetable and some crusty bread, it would make a great lunch.

Anna Sultana’s Creole Sauce

About a year ago I explained why I started this blog:

I had enjoyed sharing recipes with my Ma, who had died in 2009.

Ma lived in New York and loved watching cooking shows, especially Emeril Lagasse.

Thanks to Emerile, she had gotten curious about New Orleans and its food.

Mardi Gras and Lent began couple of weeks ago.

Ma had said that she wanted to go to New Orleans for Mardi Gras.

Sadly, she never got the chance.

But she did try to cook up a bit of Mardi Gras in her kitchen.

Arjoli Sauce is a major Maltese sauce.

It was originally created to serve with snails, but it’s excellent with any seafood.

Just for a bit of fun, Ma sometimes made a simple Creole Sauce.

Ma served Creole Sauce with seafood, chicken and pork.

And so can you.

Hint:

Ma used this recipe to add some variety to a leftover cup of her tomato sauce.

So could you.

Or you could use the recipe to add some zip to a jar of store bought sauce.

About the Tabasco… use as much as you want.

Some like it hot.

                        Creole Sauce

Place in a heavy-bottomed pot 

2 Tablespoons olive oil

Add

1 onion, chopped

1 green pepper, chopped

1 clove garlic, minced

Cook over low hear until the onion is golden.

Add

1 Cup tomato sauce

1 bay leaf

1/4 teaspoon salt 

dash of ground thyme

dash of Tabasco 

Cover and simmer 20 minutes.

Add a little cold water if necessary.

Pour sauce over the cooked seafood, chicken or pork.

You could also serve it on snails.

Anna Sultana's Tuna Pie, Maltese Style

About a week ago I posted Ma's recipe for Baked Tunny.

Looks like it's become a popular recipe.

It's one of the month's top posts.

That's great to see.

That post has some information on big tunny and little tunny. 

Yes, there is such a thing as little tunny.

I'm not making some kind of gangster joke.

Yes, I miss Carmela and the boys, too.

Fresh tunny, big and little, isn't easy to find in some areas.

Like around here in Winnipeg.

This being the bald prairies and all.

But, if you can get tunny here's another recipe.

And if you can't, so it goes.

You can precook a few thick slices of fish.

As this recipe calls for cooked fish, it's also a nice way to use leftovers.

Hints:

If you're substituting canned tuna, do the math so you get about 500 grams 

(a little more than a pound).

If you've just caught a fresh little tunny, don't forget that they should be bled 

and iced soon after being caught.

After the fresh little tunny has been prepared, slice and fry the fish steaks in oil 

and remove the bones.

Then continue with the recipe.

Aubergine is another name for eggplant.

Some folks find eggplant has a bitter taste.

Slice the eggplant about 1/2 inch thick and place the slices on a paper towel.

Sprinkle the slices with salt and let sit 15 minutes.

Then wipe off the salted surface.

It helps.

The cauliflower should be cleaned and cut into florets, hopefully about the same size.

That way they'll cook evenly.

                        Tuna Pie

Serves 4

In a large saucepan fry

1 large onion, diced

Add

4 large tomatoes, quartered

2 green peppers, chopped

1 aubergine, sliced and prepared (see above)

1 small cauliflower, prepared

Add

500 g fresh tuna which had been cooked or canned

100 g green olives

1/2 teaspoon pepper

1/2 teaspoon salt

grease 9 inch pie pan          

preheat oven to 400º           

Line the bottom and sides of the greased dish wish

with 3/4 of 400 g flaky or puff pastry

Spoon fish vegetable mixture into the pie dish.

Cover the mixture with the remaining 1/4 of the flaky or puff pastry.

Brush with 

milk or beaten egg

Prick all over with a fork.

Bake 30 minutes or until golden brown.

Tuna pie is best hot.

But it's also handy for a picnic.

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.

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

A few days ago I posted about Ma's Qarabali Mimli.

Ma always prepared stuffed vegetables.

Her motto was 'have bread crumbs, will stuff.'

The only vegetable Ma didn't stuff was…

No, I've seen her stuff that, too.

At least twice.

Some vegetables, like Qarabali Mimli, could be turned into a total meal.

Some vegetables just became heftier side dishes.

All were good.

Ma's Bżar Aħdar Mimli - Stuffed Green Peppers - were of the latter type.

To Ma stuffing was just a different way of using some of Pop's garden produce.

Pop stuck to basics: tomatoes, green beans, bell peppers.

And Ma had a few recipes for each vegetable.

If you're shopping at a grocery store, you might find red, yellow and green bell peppers being sold together and called traffic light peppers.

You could pick up a few packs for this recipe.

The kids might enjoy the variety of colour.

Or they might fight over the yellow peppers.

So it goes.

If the kids are in that stage of life, stick to the green peppers.

Yes, they'll outgrow it.

                       Bżar Aħdar Mimli

Serves 4

grease a 9 x 13 inch baking pan         

preheat oven to 350º        

bake 35 minutes

Fry

100 grams ground pork

In a large bowl place the stuffing ingredients

150 grams white bread, crumbled

4 Tablespoons milk

1 Tablespoon parsley, chopped

2 Tablespoon tomato paste

1/2 teaspoon salt

1/4 teaspoon pepper

The fried ground pork

Combine well.

Cut off the tops of

8 large green peppers

Set aside the pepper tops.

Scoop out the core and seeds and rinse.

Parboil the peppers for 3 minutes.

Fill the peppers with the bread / pork mixture.

Replace the tops and place the peppers in the prepared pan.

Pour around the peppers

1 Cup water

Bake about 35 minutes, until the peppers are soft.

Serve on a bed of rice or with pasta.

Roasted potatoes would also go well with the green peppers.

Anna Sultana's Turtle Stew, Maltese Style (Chicken Stew or Rabbit Stew)

I've been reading Yann Martel's Life of Pi.

It's an amazing book and was the source for an incredible movie.

If you haven't read the book or seen the movie, it's about a shipwrecked boy and a Bengal tiger trying to survive for 227 days while lost at sea in the Pacific Ocean and the boy's efforts to get food.

It's always about food.

Chapter 70 was about butchering a turtle.

Not the easiest thing to do in the best of circumstances.

Quite an adventure for the boy, Pi, who was trying to survive on a raft.

The tiger, Richard Parker, was resting comfortably in the life boat.

Sometimes life is just like that.

Anyway… back to the book and the turtle.

Chapter 70 is not for the squeamish.

Twitching muscles, spurting blood, exposed fat, guts and bones - let alone the separated head that kept on gulping for air and blinking its eyes - are not great to read about just before tucking into a meal.

After reading that chapter I'm amazed that anyone ever thought turtles would be something good to kill, cook and eat.

I mean, someone must have been very hungry to attempt the deed.

Turtles do put up quite a struggle.

And they do know a few tricks to protect themselves.

Ma had told me about eating turtle in Malta.

Turtle was the stuff of family tales, like the lampuki and the octopus.

Something one couldn't easily find in New York in the 1950s.

Or in the north end of Winnipeg.

Well, one eats what one can get.

And if you can get some turtle, you might like to try this stew.

If you can't get the turtle, well, it's an interesting recipe to read.

And the recipe works with rabbit or stewing fowl, too.

At least that's the way I remember having it.

                        Turtle Stew

Clean and wash

sea turtle, about 2 pounds

Cut into small pieces.

In a dutch oven heat

2 Tablespoons olive oil

Add

the prepared sea turtle

Fry a few minutes.

Add

3 large onions, sliced

Fry until golden.

Add

1/4 Cup tomato paste

Stir the tomato paste into the onions.

Add

3/4 Cup water

1/4 Cup raisins

1/4 Cup olives, chopped

2 apples, chopped

4 chestnuts, chopped

1 Tablespoon capers

1 green pepper, chopped

1 teaspoon mint

2 bay leaves

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 Cup red wine

Simmer gently for 1  1/2 hours, or until the pieces of turtle are tender.

Add more water (or wine), if needed.

Taste and adjust the seasoning.

Serve hot with crusty bread.

The stew also goes well over pasta.

Carmela Soprano's Pollo Cacciatore al Forno - Baked Chicken Caccitore (for 4 or 50)

The desserts I posted this week - Torta Caprese, Pear and Grappa Pound Cake and Tortoni are great, both for special and regular meals.

But they aren't really a meal in themselves.

Time to find a main course.

Charmaine Bucco, Artie's better half, has a chapter in Artie's The Sopranos Family Cookbook that has recipes which are perfect for big family meals.

Her recipe for Baked Chicken Caccitore - Pollo Cacciatore al Forno - is in her chapter Cooking for the Whole Famiglia.

And it is perfect as part of una bella mangiata.

Hint:

You'll need enough large roasting pans to hold the chicken in a single layer.

Lightly oil each pan that you'll need.

                        Pollo Cacciatore al Forno

Serves 4                                                                     Serves 50 

Preheat oven to 450º

Rinse and pat dry

one 3-pound chicken, cut into 8 pieces                          13 chickens

Arrange the pieces skin side down in the pan(s).

Sprinkle with

Salt and pepper

Bake the chicken for 30 minutes.

Turn the pieces and sprinkle with

Salt and pepper to taste

Bake the chicken for 20 minutes, until lightly browned.

WHILE THE CHICKEN IS COOKING:

In a large skillet(s), heat over medium heat

2 Tablespoons Olive oil                                                          About 1 Cup

Add in a shallow layer

2 green bell peppers, seeded, cut into narrow strips          26 peppers

1 large onion, thinly sliced                                                         13 onions

8 ounces mushrooms, trimmed and quartered                    6 pounds mushrooms

Cook, stirring frequently, about 15 minutes.

Stir in

2 garlic cloves, finely chopped                                              12 garlic cloves

Cook for 2 minutes.

Add

2 Cups canned Italian peeled tomatoes,                         6  28-ounce cans tomatoes

     drained and chopped

1 teaspoon dried oregano                                                   1/4 Cup dried oregano

Salt and pepper to taste

Bring to a simmer and cook 30 minutes.

Spoon off some of the fat from the chicken.

Pour the sauce and vegetables over the chicken.

Bake the chicken for 20 minutes.

Serve hot.

Would I make Pollo Cacciatore al Forno again?

Sure.  The recipe for four gives us leftovers for a second meal.

And the crowd pleaser recipe is handy for family get togethers.

Charmaine's Caesar Salad is good for a crowd, too.

Planning for a wedding-sized crowd?

Add Charmaine's Roasted Sausages, Peppers, Potatoes and Onions.

Don't forget a few loaves of crusty Italian bread!

One recipe down.  Thirteen more to go.

Carmela Soprano's Roasted Pepper Salad / Broiled Pepper Salad

Even Janice Soprano has a salad recipe in her Sunday Dinner chapter 

in Artie's The Sopranos Family Cookbook.

I know, Janice doesn't look like she would like salads.

But, maybe it was from her Hippie days.

I also find it a little hard to believe this was a recipe from Livia.

From what I remember of the 50s, green peppers were the only ones available.

But, I'm not going to argue with Janice.

I do remember my Ma using a large fork to hold a pepper and roast it over a gas flame.

Ma also sometimes toasted bread by placing it on the grill above the gas flame.

Those where the days when toasters were 'one size slots fit all'.

More often not.

But, I digress...

If you use a combination of peppers, the colors will make this a festive dish.

The recipe serves 8.

You can either adjust the numbers or place the leftovers in the fridge.

They are marinating, after all.

                        Roasted Pepper Salad

Serves 8

Have the broiler set up so that the peppers will be 3 inches from the heat.

Cover a broiler pan with foil.

Place on the pan

8 large red, yellow or green bell peppers

Turn the broiler on high.

Broil the peppers, turning them frequently, until they are charred all over.

Put the pepper in a large bowl, cover with foil, let cool.

Place the peppers on a plate so you do not lose the juices.

Cut the peppers in half.

Pour the juices into a bowl.

Peel the skin off the peppers and discard the seeds and stems.

Cut the peppers lengthwise into 1-inch strips and place them in a serving bowl.

Strain the juices over the peppers.

Add to the peppers

1/3 Cup extra virgin olive oil

6 fresh basil leaves torn into pieces or 1 teaspoon dried oregano or basil

2 garlic cloves, thinly sliced

salt and pepper to taste

Let marinate at least 30 minutes before serving.

Would I make Roasted Pepper Salad again?

Sure, but I do miss my old gas stove.

Broiling just isn't as much fun as watching the peppers cook over a flame.

It was like making S'mores.

But, I digress...

One recipe down.  Fifty-six more to go.   

Anna Sultana's Risotto, Maltese Style, with Variations

Risotto is a fairly simple recipe.
If you don't use champagne and truffles, as Carmela did in her recipe.

Time consuming, but easy.

For special occasions, Ma would make some.

But, it had to be a special occasion.

A really special occasion.

Ma served risotto as a side dish.

It went further that way.

Usually a cup of raw rice stretched to 6 servings.

Ma made sure of that.

                        Risotto

In a saucepan simmer over very low heat

5 Cups beef broth

In a dutch oven heat over medium heat

2 Tablespoons olive oil

Add

1 small onion, chopped fine

Cook for 2 minutes.

Add 

1 Cup rice, medium-grain or whatever you have

Stir for 1 minute.

Add

1/2 Cup of the broth

Continue cooking, stirring until liquid is absorbed.

Repeat with the remaining broth, 1/2 Cup at a time.

After about 20 minutes, the liquid should all be absorbed, yet the rice will be al dente,

tender yet firm to the bite, moist and creamy.

If it's dry you can add water.

Taste and add if necessary

Salt and black pepper

Place risotto in serving bowl.

Top with

grated romano or parmesan (if desired)

Serve immediately.

Ma never used a truffle.

But she knew how to jazz up her risotto.

Sometimes she even made a whole meal out of it.

While cooking, add to your risotto any of the following:

chicken livers

clams

shrimp

fish, mushrooms and peas

beans and chopped vegetables

marrow, tomatoes, mushrooms, cheese and butter

marrow, mushrooms, saffron and butter

ham, mushrooms, green peppers, saffron and diced tomatoes

The last two recipes are also good without the saffron.