Anna Sultana’s German-Style Apple Pancakes, Potato Pancakes, Cucumber Salad, Potato Salad, Pork Schnitzel with Red Cabbage and Rhubarb Platz

 

It looks like we're having another hot weekend.
Some Dads love playing cook for the day in the great outdoors.
Other Dads prefer staying indoors and sitting down to a complete meal - especially if the weather is begging for the air conditioner to be cranked up to top speed.

No judgement. 

It’s Dad’s day and these recipes are good and easy.
Why not start with a brunch of German-Style Apple Pancakes and ham, followed by a traditional dinner, complete with a dessert?

Don’t want to make a Platz? Take a look at the June 11 post for recipes for German-Style Chocolate Cake, Kuchen and Gingerbread.
https://imturning60help.blogspot.com/2023/06/anna-sultanas-german-style-chocolate.html

Happy Father’s Day!!


Hints:

About the German-Style Apple Pancakes…
Dousing these apple pancakes in rum and setting them on fire is optional and easy to do.
After you've made the pancakes, take the skillet you used to cook the apples and place in it
1/4 Cup dark rum or cognac
1 Tablespoon butter
Warm over medium heat.
Place the pancakes in the skillet, spoon the rum mixture over them, and remove the pan from the heat. Working carefully, use a long match to set the pancakes on fire. Gently shake the skillet until the flame goes out, then transfer the pancakes to a platter and serve warm.

About the Potato Pancakes…
Kartoffelpuffer can be served with other meats, such as bratwurst sausages.

You can leave out the onion and add chopped apple instead. Serve with apple sauce or another fruit compote, and/or dust with powdered sugar. You can also serve with cranberry sauce and maple syrup.

About the Cucumber Salad…
This recipe for Gurkensalat calls for either sour cream (more traditional) or yogurt (adds extra protein) or a mixture of the two.
If you don’t like raw onions, just leave them out.

This salad is best when chilled for a few hours. It can be made up to one day in advance.

You could make a meal of this by adding cooked shrimp or crab.

About the Pork Schnitzel…
Schnitzel means meat in a crust. Wiener Schnitzel is a popular Viennese dish traditionally made with veal, garnished with a slice of lemon and served with either potato salad or boiled potatoes with parsley and butter.
Schnitzel can also made using pounded slices of chicken, mutton, beef or turkey.

Consider serving with cranberry sauce. In Germany they serve schnitzel with small berries. Cranberry is similar.

About the Rhubarb Platz…
Don’t have light cream? Condensed milk will work in this recipe.

Just like Kuchen, Platz can be made with whatever fruit is available. Instead of rhubarb you can use peaches, apples, plums, apricots, cherries, berries, pears, whatever you have.
If you don’t have fresh fruit use canned or frozen. All you need is 4 cups of fruit.


                                                               German-Style Apple Pancakes

Peel, core, and thinly slice
2 Granny Smith (about a pound) or other tart cooking apples
Place slices in a bowl and add
2 Tablespoons lemon juice
Toss to coat.

Place in a medium skillet
2 Tablespoons butter
Melt over medium-high heat and stir in
1/4 Cup light brown sugar, packed
1/2 teaspoon cinnamon
Pinch of nutmeg
Add the apple slices and cook 12 minutes.
Remove from heat and set aside.

Place in a large bowl
3 large eggs
Beat well then add
3/4 Cup flour
1 Tablespoon sugar
Pinch of kosher salt
Stir until smooth.
Add
1 Cup whole milk
Beat until you have a thin, smooth batter.

Place in a nonstick 8-inch skillet 
1 teaspoon butter
Warm over medium heat.
After the butter has melted pour in 1/3 cup batter, tilting the skillet to coat the surface.
Cook until the thin pancake has just set, about 2 minutes.
Evenly spread one-third of the cooked apple slices over the pancake.
Pour another 1/3 cup batter on top, tilting the skillet to coat the apple slices with batter.
Cook 2 minutes, until the batter has set, then use two spatulas to flip the pancake.
Cook 2 minutes more, then place pancake on a large platter.
Sprinkle with sugar, then roll the pancake up, like a jelly roll.
Sprinkle with more sugar and drizzle with lemon juice (optional).

Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.


                                                               Potato Pancakes

Peel and coarsely grate
2 1/4 Cups potatoes
Wring out in a clean dish towel to remove excess moisture.

Place in a large bowl
the prepared potatoes
1/2 Cup sliced green onions
1/3 Cup flour
1 large egg
1/2 teaspoon salt
Pinch of pepper
Combine all ingredients.

Heat in a large skillet
2 Tablespoons oil
Scoop batter, 1/4 cup at a time, and place in the oil. Spread to flatten.
Fry on one side, then flip to fry on second side.
Remove to platter and keep warm.


                                                               Cucumber Salad

Thinly slice
1 peeled cucumber
1 medium to large tomato

Chop finely
2 thin slices onion

Combine in a medium serving bowl
1/2 to 3/4 teaspoon dill
Pinch of salt
Add
1/2 Cup sour cream or plain yogurt
2 to 4 teaspoons white vinegar or lemon juice
Mix well.
Add prepared vegetables and stir until they are coated with the dressing.


                                                               Potato Salad

Chop
1 medium red or yellow onion

Slice
2 pounds potatoes
Boil in salted water until tender.
Drain, place in large serving bowl and sprinkle with
1/2 Cup apple cider vinegar
Set aside.

Cut into 1/2-inch pieces
5 slices bacon
Place in a large skillet and cook, stirring regularly, until crisp.
Using a slotted spoon remove the bacon from the skillet and set aside.
Discard all but 2 Tablespoons drippings from skillet.
Add the chopped onion
Cook until soft.
Add to warm potato slices and toss.
Add
cooked bacon pieces
1/2 Cup chopped fresh parsley
salt and pepper to taste
Serve warm or at room temperature.


                                                               Pork Schnitzel

Place in a shallow dish

1 large egg

1 Tablespoon vegetable oil

salt and pepper to taste
Beat to combine.

Place in another shallow dish

1/2 Cup bread crumbs
salt and pepper to taste

Pound with a meat tenderizer to make thin
4 boneless pork chops, 1/2 inch thick

Dredge pounded chops in

1/4 Cup flour

Dip chops, one at a time, into the egg mixture to coat, then in the bread crumbs turning to evenly coat both sides of each chop.

Place in large heavy frying pan
2 Tablespoons oil
Heat over medium heat.
Fry prepared chops until golden brown, about 5 minutes on each side.
Serve with lemon wedges to squeeze over the cooked chops.
Schnitzel can also be served with cabbage and mashed or roasted potatoes.


                                                               Traditional Red Cabbage

Shred
red cabbage, enough to make 5 Cups

Thinly slice
green apples, enough to make 1 Cup

Place in a large pot

2 tablespoons butter
the shredded red cabbage and sliced apples
1/4 Cup white sugar

Stir in

1/3 Cup apple cider vinegar

3 Tablespoons water

Season with

2 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon cloves

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

                                                               Quick Red Cabbage

Shred
red cabbage, enough to make 4 Cups

Thinly slice
1 large shallot

Cut into 1/2-inch pieces
4 slices bacon
Place bacon in a large skillet and cook, stirring regularly, until crisp.
With slotted spoon remove bacon from skillet and drain on paper towels.
Discard all but 2 Tablespoons drippings from skillet.
Add cabbage and shallots to reserved drippings.
Cook and stir 4 minutes.
Add

1/2 Cup chicken broth 

1/4 Cup apple cider vinegar 

2 Tablespoons brown sugar
1 teaspoon mustard

the cooked bacon
Stir until blended.
Cook, stirring frequently, 8 to 10 minutes or until cabbage is softened.


                                                               Rhubarb Platz

Grease an 8 inch square baking pan

For the crust:

Place in a small bowl
1 large egg
1/2 Cup light cream
Stir together.

Sift into a large bowl
1 1/2 Cups flour
2 teaspoons baking powder
1/4 Cup sugar
Add and cut in to make large crumbs
1/4 Cup margarine
Stir in the egg / cream mixture
Press the dough across the bottom and 2 inches up the sides of of the prepared pan.

For the filling:

Place in a small bowl
1 large egg
2 Tablespoons melted butter or margarine
Stir together.

Place in a large bowl
4 Cups chopped rhubarb, or other fruit
1 Cup sugar (or less if fruit is sweet)
1/4 Cup flour
Stir in the egg / butter mixture
Spread fruit mixture over the crust base.

Preheat oven to 400º F

For the crumb topping:

Sift into a medium bowl
1 Cup flour
1/2 teaspoon baking powder
3/4 Cup sugar
Add and cut in to make small crumbs
1/4 Cup margarine
Stir in
2 Tablespoons light cream
Sprinkle crumbs over the fruit filling.
Bake for 35 minutes.
Serve warm, topped with whipped cream (optional).

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.

Carmela Soprano’s Vegetable and Pasta Courses

Okay... you've had a chance to view and pick a few of Carmela's appetizers.

The next course could be vegetables.

Either in a salad or a special dish.

A vegetarian course is always a safe bet.

You never know if someone has decided to avoid meat, whether by choice or for health reasons.

But fresh vegetables well prepared and beautifully served are usually safe.

And, during Spring and Summer, they are an absolute treat.

Italians can serve their families a completely filling and satisfying dinner without having to go anywhere near the meat counter.

Picture a starch covered with a delicious sauce and served with beans or cheese.

You might even go straight from the pasta to dessert.

If anyone is still a bit peckish after all those carbs!

Carmela Soprano's Roasted Pepper Salad / Broiled Pepper Salad

Carmela Soprano's Red, White and Green Salad

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

Carmela Soprano's Insalata di Mare / Seafood Salad with Dressing (for 6 or 50)

Carmela Soprano's Insalata Caprese (Mozzarella and Tomato Salad)

Carmela Soprano's Verdure alla Griglia - Grilled or Broiled Vegetables

Carmela Soprano's Eggplant Parmigiana (for 6)

Carmela Soprano's Giambotta - Meatless Vegetable Stew

Zucchini: Carmela Soprano's stew Googootz Giambotta 

and Anna Sultana's Minestra tal-Haxix (soup, Maltese Style)

Carmela Soprano's Panzerotti - Neopolitan Style Potato Croquettes

****

Carmela Soprano's Pasta e Patate (Pasta and Potatoes)

Carmela Soprano's Pasta Fagioli (Pasta and Beans) l Preparing Dried Beans

Carmela Soprano's Pasta E Ceci (Pasta and Chickpeas) l Preparing Dried Beans

Carmela Soprano's Pizza - Ah Beetz' (for 8 or 50)

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

Carmela Soprano's Manicotti with Ricotta Filling / Filling for Large Shells

Carmela Soprano's Baked Ziti In Bianco and Bechamel Sauce

Carmela Soprano's Vegetarian Baked Ziti

Anna Sultana’s Hot Zucchini Salad, Maltese Style

Okay, the garden is in its final stage.

Some items are fully ripe and large.

Some items are immature and scrawny.

As you'll find among the zucchini.

The thick zucchinis are perfect for Ma’s Qarabali Mimli - Stuffed Zucchini, Maltese Style.

The smaller sized ones are just fine for Ma’s Parmesan Zucchini.

And then there are the in-between ones…

No problem.  They can be delicious, too.

This recipe makes about six cups of salad.

Hints:

If you have a jar of sun-dried tomatoes, cut a couple of slices and add them to the oil before you start frying.

A red onion adds a nice touch of colour.

For the diced tomatoes you can use fresh or canned, drained.

You can substitute green beans for the peas.

                         Hot Zucchini Salad

                       

Slice into half length wise

3 fresh zucchini (about 1 pound)

Halve the slices, then cut into 1/2 inch thick pieces.                     

Pour into a large skillet

3 Tablespoons Extra Virgin Olive Oil

Heat over medium heat. 

Add

1 onion, thinly sliced 

1 clove garlic, minced 

1 teaspoon oregano

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Cook 3 minutes, stirring occasionally. 

Add 

the prepared zucchini

1 Cup peas 

Cook, stirring occasionally, 4 to 5 minutes or until crisp-tender.

Add

1 Cup tomatoes, diced 

Cook, stirring occasionally, 3 minutes. 

Remove from heat and place in a large platter.

Sprinkle over the salad

3 Tablespoons parsley, chopped

4 Tablespoons grated Parmesan or Romano cheese (optional)

Anna Sultana’s Chickpea Salad, Maltese Style

A few days ago I mentioned serving Ma’s Green Bean Salad with her Manicotti with Cheese Filling.

It is a handy salad to have in the fridge.

It improves while storing.

But, it is nice to have a choice.

Ma would often stock up on dried beans when they were on sale.

It didn't matter which - she used them all.

She often served us Pasta Fagioli and Pasta E Ceci.

She also prepared Chickpea Salad.

And so can you.

Hints:

Chickpea is another name for garbanzo beans.

If you don't have time - or want to use some canned beans you've bought -

Substitute 

2 19 ounce can of beans for 4 Cups of home prepared beans.

But first drain the can's liquid, rinse the beans and drain the water.

Dried beans are so easy to prepare.

Really.

Worried about 'the gas' factor?

Draining the cooking water will help prevent that.

No, I still don't know why.

Preparing Dried Beans

Place in a bowl

2 Cups dried beans

enough cold water to cover by 2 inches

Let stand for 4 hours, or overnight, in the refrigerator.

If the beans appear above water level, add more water.

Drain the beans and place them in a pot with fresh water to cover by 1/2 inch.

Over low heat, bring to a simmer.

Cover the pot and simmer about 1 hour.

If the beans appear above water level, add more water.

When the beans are soft, drain and use as canned.

                         Chickpea Salad

Makes 4-6 servings 

Rinse and drain well

4 Cups prepared garbanzo beans

Place beans in a large bowl.

Add
1 Tablespoon red wine vinegar
2 teaspoons lemon juice

Chop
2 cups plum tomatoes

Drain in a colander.

Prepare and add to the bowl with the beans

3/4 Cup red onion, chopped 
1/2 cup Kalamata olives, sliced into lengthwise slivers

Add the drained tomatoes.

Wash and dry well
1/2 cup fresh basil
1/4 cup fresh parsley

Finely chop the herbs, add the the vegetable and combine

In a small bowl place

3 Tablespoons red wine vinegar

Whisk in

5 Tablespoons extra virgin olive oil

Gently add the dressing to the salad

Add
salt and pepper to taste

Marinate at room temperature for an hour or two before serving.

Some prefer it when freshly made and before being refrigerated.

And then some like it after a longer marinating time.

Serving at room temperate is usually best.

Anna Sultana’s Farfalle Salad

Back in 2010 I posted Carmela Soprano’s Bow Ties with Fresh Tomatoes and Mozzarella recipe.

She used farfalle (bow-tie pasta).

Farfalle aren’t served often enough.

They’re a little different, both in appearance and texture.

Something solid to bite into, and easy to pick up with a fork.

And the kids get a kick out of them.

Well, Ma served farfalle in a very nice salad.

Of course there’s a bit more to it than there is in Carmela’s recipe.

Ma’s recipe is more of a complete meal.

It’s just our Maltese way.

Hints:

If you’d prefer - or have on hand - a different pasta, such as elbow, no problem.

You can substitute 2 Cups halved cherry tomatoes or whole grape tomatoes for the chopped regular tomatoes.

You can also use mushrooms, or green pepper strips, or corn, or 1-inch asparagus pieces.  Or a mixture, if you’re trying to use up odds and ends.

Use your favourite Italian Dressing - store bought or homemade - as spicy or as mild as you like.

You can add 2 Cups cooked chicken or pork strips or diced bacon just before serving.

If you’d like to prepare this salad in advance, don’t add the tomatoes and dressing until an hour before serving.

                        Farfalle Salad

16 servings, 1 cup each

Chop and keep the broccoli separate

broccoli florets - enough for 2 Cups

1 red pepper 

3 tomatoes

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound farfalle 

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

Add

the broccoli florets 

Cook another 3 minutes.

Drain the pasta and broccoli and rinse with cold water.

Place in large bowl. 

Add 

the chopped red pepper and tomatoes 

1 Cup Italian Dressing 

Mix lightly.

Refrigerate 1 hour. 

Stir gently before serving.

Top with

1/2 Cup grated Parmesan cheese 

Serve immediately.

Carmela Soprano's Chicken Paillards with Tomato-Olive Salad / Chinese New Year Traditions for the Year of the Horse

January 31 is Chinese New Year -
Kung Hei Fat Choy!

It will be the Year of the Horse, so there will be surprises in adventure and romance.

Chinese New Year runs for 15 days, ending on the full moon. 

Homes are cleaned before the beginning of the new year.

So you’ve got a few days to get ready.

And put away all cleaning equipment before New Year's Eve because good fortune may be swept away if you’re tempted to clean on New Year's Day.

Firecrackers are set off on New Year's Eve to welcome in the new.

Flowers are an important part of New Year decorations. 

Red is a key colour for New Year's, as it symbolizes a bright and happy future.

Some traditional dishes are steamed rice pudding, long noodles, and dumplings.

Tangerines and oranges are a sign of luck and wealth.

Many people avoid meat on the first day to bring good luck in the new year. 

Day seven is the birthday of human beings, and long noodles (for longevity) and raw fish (for success) are eaten. 

On the 13th day, people eat rice congee and mustard greens to settle their stomachs.

The 14th day is spent getting ready for the Lantern Festival on the 15th night. 

So, it’s a season that’s just as hectic as an Italian Christmas.

If you’re curious about other traditions, check out 

Carmela Soprano's Chicken with Parsley Crumbs / Chinese New Year Traditions.

It’s a post that also has a good chicken recipe.

Speaking of good chicken recipes…

Carmela's recipe Chicken Paillards with Tomato-Olive Salad is another recipe from Entertaining with the Sopranos that got short shrift in the instructions department.

It’s a nice recipe that uses the boneless, skinless chicken breasts you got on sale.

Hint:

if you don’t have fresh thyme (or basil) use 1 teaspoon dry.

                        Chicken Paillards with Tomato-Olive Salad

Serves 4

For the salad:

In a large bowl whisk together

2 Tablespoons extra virgin olive oil

1 Tablespoon balsamic vinegar

salt and pepper to taste

Rinse and dry well

6 Cups mesclun or baby salad greens

Wash and dice

2 ripe medium tomatoes

Have on hand

1/2 Cup black olives, such as Gaeta, pitted and coarsely chopped

For the chicken:

Start with 

4 boneless, skinless chicken breasts

Place each breast between 2 sheets of plastic wrap.

Gently pound each chicken breast until it is 1/4 inch thick.

Place the pieces in a bowl and toss with

2 Tablespoons olive oil

1 Tablespoon chopped fresh thyme (or basil)

salt and pepper

Brush a large grill pan or nonstick skillet with oil

Heat the pan over medium-high heat.

Arrange the chicken pieces on the pan.

Cook 5 minutes on one side, 2 minutes on the other.

Check that the chicken is cooked through.

Arrange the chicken on four plates.

Toss the greens, tomatoes and olives with the dressing.

Place the salad on top of the chicken and serve immediately.

For Chinese New Year's I'd serve it hot with spaghetti.

Uncut noodles, symbol of longevity… √

Chicken, symbol of prosperity… √

About the do not use sharp knives on New Year’s Day…

Maybe you could cook the chicken and cut it the day before.

As I had said in the post Chicken with Parsley Crumbs, it’s better to be safe.

Carmela Soprano's Arugula and Mushroom Salad

Okay… Carmela’s Antipasto was a bit of a job.

Not to mention being not quite diet friendly.

But there are salads, and then there are salads.

And the recipe for Arugula and Mushroom Salad from Entertaining with the Sopranos is more diet friendly.

One slight problem…

Same as with Carmela’s Watercress and Orange Salad, I couldn’t find arugula.

I substituted iceberg.

I suppose romaine would work, too.

Like I said in 2010, it's funny how something that's just daily fare to one person is exotic to another person.

Or a pain in the neck to find.

                        Arugula and Mushroom Salad

Serves 6

Tear into bite-sized pieces

2 large bunches arugula, trimmed, rinsed and dried 

Place the leaves (about 6 Cups) in a large bowl.

Add

4 ounces white mushrooms, very thinly sliced

In a small jar combine

1/4 Cup extra virgin olive oil

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

salt and pepper to taste

Shake until well blended.

Pour the dressing over the salad and toss well.

Serve immediately.

Carmela Soprano's Octopus Salad

Back to the salads…

In March, 2010 I compared Ma’s and Carmela’s recipes for Octopus Salad.

Well, to be honest, I nattered on about the problems with making Octopus Salad.

Especially when one lives in the Canadian prairies.

I searched in the frozen food section.

I asked the butcher /  fish monger of our local stores.

I had to settle with something called Seafood Combination.

That’s about as close as I’m going to get to an octopus here in Winnipeg.

Well, there are worse problems.

The picture had octopus tentacles.

Everything in the bag was tiny, so I haven’t a clue if there were any tentacles.

I also nattered about the problems with serving Octopus Salad.

Octopus is a common food in Mediterranean cuisine. 

On the Tunisian island of Djerba, people catch them by taking advantage of the animals' habit of hiding in safe places. In the evening they put ceramic pots on the sea bed. The next morning they check them for octopuses. 

In the Greek islands octopuses are often caught by spear fishing close to the shore. 

No matter how you caught them, octopus needs to be cooked a good long time. 

If you’ve got a frozen octopus, thaw it first.

Some people just use the tentacles.  Suit yourself.

With the Seafood Combination you can skip the cleaning, washing and cutting. 

Seafood Combination only needs to cook for about 30 minutes.

You can serve the cooked octopus warm after it’s been mixed with the dressing.

Or you can chill it and serve it on a bed of lettuce leaves.

Again, suit yourself.

Without further ado or nattering, here’s Carmela’s recipe for Octopus Salad from Entertaining with the Sopranos:

                        Octopus Salad

Serves 6

Bring a large pot of water to a boil.

Add

3 1/2 pounds octopus, cleaned

2 garlic cloves, slightly crushed

1 bay leaf

Partially cover the pot and cook 1 to 1 1/4 hours.

The octopus should be tender when pierced with a fork.

Drain the octopus and cut into bite-sized pieces.

In a large bowl whisk together

1/4 Cup extra virgin olive oil

2 Tablespoons red wine vinegar

Pinch of crushed red pepper

salt to taste

Add 

the octopus pieces 

Stir well.

Add

1/4 Cup fresh flat-leaf parsley, coarsely chopped

Serve immediately, or chill and serve on a bed of lettuce.

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 Watercress and Orange Salad

In that post in 2010 along with the gnocchi I also mentioned trying to serve Carmela's Watercress and Orange Salad from the cookbook Entertaining with the Sopranos.

Trying is the operative word here.

No problem with finding the navel oranges.

I just couldn’t find watercress.

Instead I bought some romaine. 

I never did find watercress. 

If you can find watercress in you neighbourhood, enjoy.

If you can’t, it worked with romaine.

                        Watercress and Orange Salad

Serves 6

Remove the tough stems from

2 bunches watercress, rinsed and dried 

Place the leaves (about 6 Cups) in a large bowl.

Cut into crosswise slices, then into bit-sized pieces

2 navel oranges, peeled

Place the pieces on top of the watercress.

In a small bowl whisk together

1/4 Cup extra virgin olive oil

2 Tablespoons lemon juice

salt and pepper to taste

Pour the dressing over the salad and toss well.

Serve immediately.

Carmela Soprano's Insalata di Mare / Seafood Salad with Dressing (for 6 or 50)

Tomorrow is Good Friday.

Time for another fish recipe.

I really like the recipes in Charmaine Bucco's chapter, Cooking for the Whole Famiglia 

in her husband Artie's The Sopranos Family Cookbook.

Charmaine gives recipes for a regular crowd and for when you've invited all the
in-laws, cousins and relatives over.

As often happens during the holidays.

Like Easter.

Charmaine's recipe for Insalata di Mare is perfect as part of una bella mangiata.

A great meal.

If you have extra mussels, no problem.
They would be great in Carmela Soprano's Mussels in Spicy Tomato Sauce.

Hints:

After the mussels have soaked, scrub them with a stiff brush to scrape off any barnacles or seaweed.

Discard any mussels with cracked shells, and those that don't close tightly when tapped.

Remove the beards by pulling them toward the narrow end of the shell.

The squid should be cleaned and prepared by cutting crosswise into 1/2 inch rings.

If you are making the salad ahead of time, toss with only half the dressing.

Cover and refrigerate for up to 2 hours.

Toss with the remaining dressing just before serving.

                        Insalata di Mare

Serves 6                                                                     Serves 50   

Place in cold water to cover

2 pounds mussels                                                        16 pounds

Let sit 30 minutes.

Drain and scrub them with a stiff brush (see above).

Place the mussels in a large pot with

1/2 Cup water                                                              1/2 Cup 

Cover and cook until the mussels open (about 10 minutes).

Discard any that refuse to open.

Half fill a large saucepan with                                       dutch oven

water

Bring to a simmer.

Add 

salt to taste

1 pound medium shrimp                                                8 pounds

Cook for 3 minutes.

Scoop out the shrimp and cool under cold running water.

Bring the water to a boil.

Drain the shrimp well.

Cut into bite-sized pieces.

Drop into the boiling water

1 pound squid                                                                8 pounds                                             

Cook about 1 minute.

Scoop out the squid and cool under cold running water.

Drain the squid well.

In a large bowl combine

the prepared shrimp and squid

1 Cup thinly sliced celery                                                8 Cups

1 Cup sliced pitted green olives                                       8 Cups

Whisk together

1/3 Cup extra virgin olive oil                                     2 1/2 Cups

1/2 teaspoon grated lemon zest                                1 1/2 Tablespoons

2 Tablespoons lemon juice, or to taste                      1 Cup, or to taste

2 Tablespoons chopped fresh flat-leaf parsley            1 Cup

2 garlic cloves, minced                                                     16

pinch of crushed red pepper                                          To taste

Pour the dressing over the salad mixture.

Toss well.

Taste for seasoning.

Garnish with 

1 lemon, cut into wedges                                              6

Would I make Insalata di Mare again?

Yes, especially for Christmas Eve.

It would be perfect as part of The Feast of the Seven Fishes.

I mean, it has three different forms of seafood already!!
Then there's the eel...

One recipe down.  Twenty-eight 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.