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. 

Anna Sultana’s Lobster Quiche / Red Lobster Cheddar Bay Biscuits, Cheese Biscuits in a loaf, Shrimp Scampi, Crab-Stuffed Mushrooms / Chocolate Truffles / Valentine's Day

 

Crab-Stuffed Mushrooms

Goodness! Valentine’s Day is next week!
I mean, wasn’t Christmas last week?
It sure feels like it was.

Oh, well… those planning to go to a favourite restaurant have, hopefully, made reservations.
But not everyone wants to go that route.
Celebrate, sure, but for many - especially after following restrictions during the past few Covid-19 years - restaurants have lost their appeal.
It wasn’t that long ago we had to prove we lived in the same house to be able to sit at the same table.


Well, food in restaurants are prepared by humans following recipes.
Recipes that can be followed by everyone.
And, if you cook at home, you won’t need to worry about masks and restrictions.

Hints:



About the Lobster Quiche…
You can also add diced peppers and chopped mushrooms.



About the Red Lobster Cheddar Bay Biscuits…
Eight large biscuits can fit on a baking sheet. If you’re making smaller biscuits, prepare another baking sheet and make each biscuit about 1/4 cup.
Place the biscuits in the oven as soon as possible after placing them on the baking sheet. Biscuits that wait before going into the oven do not plump up as high as they could.

About the Red Lobster Cheese Biscuits in a Loaf…
The flour coating helps prevent the cheese from sinking to the bottom of the loaf.
Slice and enjoy slathered with butter, or serve with fruit jelly or cheese and a cup of tea.



About the Red Lobster Shrimp Scampi…

Allow the pan to cool before adding butter. If the pan is too hot the butter will separate.


About the Chocolate Truffles…
Don't have sweetened condensed milk? No problem. Place in a saucepan
1/2 Cup butter
1 Cup sugar
1/2 Cup evaporated milk
Heat, stirring, until the butter has melted.
Let mixture cool for 10 minutes before using.

                       Lobster Quiche

Preheat the oven to 425º F

Place on a cookie sheet
9 inch frozen pie crust in a pie pan
Place cookie sheet and pie pan in oven and bake for 15 minutes.
Remove both from the oven and lower heat to 300º F

While the crust is baking place in a medium bowl
2 eggs
Beat eggs and add
3/4 Cup milk
1/3 teaspoon salt
1/8 teaspoon cayenne pepper
Dash of parsley flakes
Mix well.

Place and spread in prebaked pie crust on cookie sheet
3 ounces lobster meat, chopped
5 ounces Swiss cheese, shredded
1/4 Cup onion, minced
Pour egg / milk mixture over food in pie crust and return sheet and pan to oven.
Bake for 35 to 45 minutes or until knife inserted an inch from the edge comes out clean.
Let quiche stand 15 minutes before serving.


                       Red Lobster Cheddar Bay Biscuits

Place parchment paper on a large baking sheet.

Place in a microwave-safe medium bowl
1/2 Cup butter
Heat until butter is melted.
Set aside to cool slightly.

Place in a large mixing bowl
2 Cups flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 Tablespoon garlic powder
1 teaspoon kosher salt
Whisk until well combined.

Preheat oven to 425° F

Add to the melted butter
1 Cup whole milk
Stir well.
Pour the liquids over the dry ingredients. Stir until just combined. Do not over mix.
Add
8 ounces mild (or sharp) Cheddar cheese, grated
Fold in until cheese is evenly distributed.

Scoop about 1/2 cup of dough and drop onto baking sheet.
Bake for 10 to 12 minutes, until biscuits are just barely golden brown.

While biscuits are baking place in a microwave-safe small bowl
1/4 Cup butter
Heat until butter is melted.
Take out and add
1 teaspoon kosher salt
1/2 teaspoon dried parsley
Stir to combine well.
Remove biscuits from the oven and brush with butter / parsley mixture.
Serve hot.



                       Red Lobster Cheese Biscuits in a loaf

Grease a 9 × 5 inch loaf pan

Cut into 1/4 inch cubes
4 ounces Cheddar cheese
Set aside.

Place in a large mixing bowl
3 Cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper
Whisk together, then stir in the cheese cubes.
Carefully stir until cubes are covered in flour.

Preheat oven to 350º F

Place in a medium mixing bowl

1 1/4 Cups milk

3/4 Cup sour cream

3 Tablespoons butter, melted

1 large egg, lightly beaten
Whisk together until well blended.
Fold the liquid mixture into the flour / cheese mixture.
Stir until just combined. Do not over stir. Pour batter into the loaf pan.
Bake for 45 to 50 minutes.
Let cool 10 minutes and then remove loaf from pan.
Allow to cool for one hour before slicing and serving.



                       Red Lobster Shrimp Scampi

Squeeze for the juice
1/2 fresh lemon
Set juice aside.

Place in a large skillet
1 Tablespoon olive oil
Heat over medium heat. Add
1 pound medium shrimp, peeled and deveined
Cook until tender and no longer translucent, then reduce heat.
Remove shrimp and set aside. Add
2 Tablespoons garlic, finely chopped
Cook 2 to 3 minutes. Do not allow garlic to brown. Add 

1 1/2 Cups white wine, such as Chardonnay

the fresh lemon juice
Cook until wine is reduced by half. After it is reduced add

1 teaspoon Italian seasoning
Reduce heat to low, then add 

1/2 Cup softened butter
Add the cooked shrimp to the sauce, then add

1 Tablespoon dried parsley
Stir together and season to taste with salt and pepper.
Sprinkle with
1/2 Cup grated Parmesan cheese


                       Red Lobster Crab-Stuffed Mushrooms

Butter a baking pan

Finely chop enough to make
1/4 Cup celery
2 Tablespoons onions
2 Tablespoons red bell peppers

Wash mushrooms and remove stems of
1 pound fresh mushrooms
Set caps aside, and chop half of the stems.

Heat in large frying pan
2 Tablespoons butter
Add chopped mushroom stems, celery, onions and red bell peppers
Sauté for 2 minutes. Transfer to a medium bowl and cool for about an hour.

Slice into enough pieces to have a piece for each mushroom cap
6 slices white cheddar cheese

Add to the sautéed vegetables
1/2 pound crab meat, chopped
2 Cups oyster crackers, crushed
1 large egg
1/2 Cup water
1/2 Cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
Mix well.

Preheat oven to 400º F

Place mushroom caps in buttered baking pan stem side up.
Spoon 1 teaspoon of stuffing in each mushroom cap.
Cover each cap with a piece of sliced cheese.
Bake for 12 to 15 minutes until cheese is lightly browned.



                       Chocolate Truffles

Yield: 6 dozen truffles

Place in a large saucepan
3 Cups semi-sweet chocolate chips
1 (14 ounce can) sweetened condensed milk
Stirring regularly, cook over low heat until chocolate melts.
Remove from heat and stir in 

1 Tablespoon vanilla

Pour into a medium bowl, cover and chill 2 to 3 hours, or until firm.

Shape into 1 inch balls and roll in any of
finely chopped toasted nuts, flaked coconut, chocolate or coloured sprinkles, unsweetened cocoa, confectioners’ sugar or coloured sugars
Chill 1 hour, or until firm.

                                                                                ~~~
In 2004 the gang at CKUW’s ‘2000 & Counting’ decided to give their mature views on Valentine’s Day. I was a mere child of 53, but they allowed me to add my two cents worth to the presentation. Now that I’m 72 I find that some of the ideas are still good.
Wishing you and yours a lovely Valentine’s Day!


Ah, February in Manitoba. Time to heat things up with Valentine's Day. The love in the air is as thick as exhaust fog. Hurrah for L' Amour! If saying L' Amour reminds you of Dorothy, Bing and Bob going on a road to someplace exotic then you've probably eaten your own weight in Valentine chocolates.

And you have the love handles to prove it.

Lighten up. Really. Celebrating love doesn't require a ten course dinner followed by a honking big high-fat dessert. We've just eaten through the holiday season. We all have more cholesterol and sugar flowing through our veins than we need.

Remember those resolutions?

Maybe the poet had the right idea when he wrote, A loaf of bread, a jug of wine and thou. All you need to add is a lovely country location. Picture it. You and your sweetie enjoying an easy on the waistline picnic. Then, for dessert, laying back and watching the fluffy white clouds floating on the breeze.

Okay… This is Manitoba, where the wind comes sweeping down the plain and can freeze skin in less than two minutes. Let's get real. This is not the time anyone sane sits in the snow.


But, by golly, this is a new millennium. If you're like me, you've followed traditions for over fifty years. It just may be time for a change from the dinner out, followed by a show rut. Why dinner? This is Valentine's Day, not a fundraiser. Are you having a guest speaker? Do you need to plan seating for 500? Do you think love only blooms under candlelight?

Think outside the box.

Why not celebrate with a special lunch or breakfast? It's February. The mornings are dark. The moon doesn't set until 10:00 a.m. Face your chairs west and start humming When the moon hits your eye like a big pizza pie. Think of Cher in the movie Moonstruck. Who knows what can develop after a candlelit breakfast of buckwheat pancakes, an egg white omelet and mimosas?

And what about that show after your Valentine feast? No problem. Can you say matinee? Let's be honest. Comfortable chairs and darkened theatres have put more than one senior Romeo - or Juliet - to sleep. Please, we hear enough snoring at home. We want to stay awake, see the show, do some cuddling and finish the popcorn. Give yourself a fighting chance. Early or late, the show's the same. Go early.

Life is complicated today. Meetings, odd work shifts, Sunday shopping and relatives, both young and old, have made life a scheduling nightmare. Can your daughter help it if her mother-in-law's birthday is on February 14? Have pity on the girl and go to the family gathering. You already have 20 hours of must-do activities scheduled for the big day. You're seeing red, and not in heart shapes.

Think VCRs. If you can tape and enjoy a show at your leisure then surely you can pick another day for a private celebration. I have friends who toasted the New Year on January first while watching the ball drop on The Tonight Show rerun at 9:00 p.m. Your sweetie is a reasonable soul, right? Be different. It's legal. The Valentine police will not come pounding at your door.

Te quiero.
Je t'aime.
S'ayapo.
Ich liebe dich.

There are many ways to say I love you and to celebrate.
Happy Valentine's Day and enjoy!

Anna Sultana's Pasta e Piselli, Shrimp Carbonara, Tomato Bruschetta, and Bagna Cauda / Oh, Christmas Tree! by Margaret Ullrich

 

Happy December!
Somebody once said
Life is not measured by the number of breathes we take, but by the moments that take our breath away.
I’m wishing you a few breath taking moments this holiday season!
Stay safe and well!

It looks like the holiday season this year is going to be a return to December as it should be.
Gatherings, customs and food.  Yes, lots of food!

After our tree hunting adventure way back when, we gathered in a co-worker’s home, where she had a platter of cookies, and apple cider simmering in a huge slow cooker.
Ma would’ve been horrified.
All that work should have rewarded with more food.

This is how she would’ve done it.
Well, to be honest, she would’ve just gone to a lot and bought a tree.
Followed by a food spread with a bit more heft.


Hints:

About the Pasta e Piselli…
If you’re in a rush, instead of cooking the pasta separately you can place 2 1/2 quarts water in the dutch oven instead of 2 quarts, add the onion, etc. and proceed with the recipe.
When you add the peas also add the 1 pound elbow macaroni. Then cook, stirring occasionally, until the pasta is al dente.
Add the parsley, taste and season and add more water if you want, along with the oil.

About the Shrimp Carbonara…
For a little more flavour you could add a bit of garlic.
You could use evaporated milk or heavy cream instead of the cream cheese.
This recipe also works with strips of chicken breasts.
The sauce can be served separately so that each person can add as much, or as little, of the sauce and cheese as he wants.

About the Bagna Cauda…

It can be used as a dip for vegetables, such as roasted peppers, or, using olive oil instead of butter, as a hot salad dressing.
For a bit of crunch you can add chopped walnuts.
Don’t dip bread into the pot until everyone has had his fill. Bread would absorb too much of the sauce.
It can also be served over polenta and sprinkled with Parmesan cheese and pepper.





                        Pasta e Piselli

Chop
1 large onion

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound elbow macaroni
Cook, stirring occasionally, until the pasta is al dente.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place in a dutch oven
2 quarts water
the chopped onion
Bring to a boil, then lower heat and simmer 30 minutes.
Add
1 pound peas
Continue to simmer for another 10 minutes.
Add
1 Tablespoon dried parsley
Taste, then season with salt and pepper.
Add the cooked pasta, mix well and drizzle olive oil over the top.



                        Shrimp Carbonara

Serves 4

Chop
4 slices bacon

In a large pot place
2 quarts water
salt to taste (optional)
Bring to a boil.
Add
1/2 pound spaghetti
Cook, stirring occasionally, until the pasta is al dente.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place the chopped bacon in a dutch oven and cook until crisp.
Remove bacon from skillet with slotted spoon and drain on paper towels.
Drain bacon drippings, reserving 1 tablespoon in the pan.
Add
1 pound large shrimp, uncooked, deveined and peeled
Cook and stir on medium heat 5 minutes, or until the shrimp turns pink.
Stir in
1/2 - 1 Cup frozen peas or mixed vegetables or broccoli
Cook 1 minute.
Add
1 Cup cream cheese
1/2 Cup milk
Cook and stir 5 minutes, or until the cream cheese is melted and the sauce is thickened.
Do not let the sauce come to boil.
Add the drained spaghetti to the dutch oven.
Mix lightly and add
1/4 Cup grated Parmesan cheese


                        Tomato Bruschetta

Stem, seed and dice
4 large ripe tomatoes

Mince
2 cloves garlic

Place in a small bowl
the diced tomatoes and the minced garlic
salt and pepper to taste
1 Tablespoon extra virgin olive oil
Mix well.

Cut into 36 slices
1 baguette
Place the slices on a large cookie sheet.
Brush bread slices with
1/4 Cup extra virgin olive oil
Broil under preheated broiler until toasted.
Remove from heat and place slices on a platter.
Top slices with the tomato mixture.
Garnish with chopped fresh basil (optional)

                        Bagna Cauda

Finely chop
4 cloves garlic

Place in a saucepan
1/2 Cup butter
the chopped garlic
2 cans anchovies fillets, including the oil
3 Tablespoons extra virgin olive oil
Fresh pepper to taste.
Stir and cook gently for 10 minutes.
Serve with raw or slightly blanched sliced vegetables and crusty bread.


                                                            ~~~
For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.
Yes, this was, and is, a popular Winnipeg Christmas tradition.
And, yes, in Manitoba it can get cold enough to make trees brittle!


God, it was cold.

I didn't know it could get that cold.
I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.
I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a good find, sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers.
Oh, no, they have to get down and dirty with their holiday bushes.


I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience.
We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the exposed skin can freeze in 2 minutes range.

That didn't sound good, so I said, Thanks, but no thanks.


Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.


God, it was cold.

I thought I had dressed warmly.
That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s I am woman, hear me roar career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.
We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, The bare side could be placed against a wall.

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.


God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle.
A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

Cradle... tree... cradle, I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived.
We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.


God, it was cold.

I didn't know it could get that cold.
I couldn't believe it.
Some fool was planning the next year's tree chopping expedition.

Anna Sultana's Pull-Apart Pizza / Cheese, Egg, Vegetable, Meatless and Fish Recipes for 2

Holy Thursday!

No, I’m not cursing.

It’s crunch time and we have to plan menus for the holiday weekend and Easter.

Pork Chops in Lemon Caper Sauce and more uses for capers √

Cornish Hens recipe, with links for Chicken and Meat recipes for 2 √

Coconut Cake and Quick Fudge for a family-sized dessert √

Lemon Cranberry Muffins with links for Brunch, Dessert and Drink Recipes for 2 √

Now we need some vegetable and vegetarian recipes.

A few links for cheese, egg and fish recipes for 2 would also be helpful.

Okay… here’s a vegetarian dish that’s really easy and uses that loaf of Italian bread at the bottom of your freezer.

The goal here is to stay out of the grocery stores.

Their shelves are half empty, there are a ton of rules you have to follow once you're there - 6 feet away from anyone else - and the staff is terrified of meeting someone who doesn’t know he or she has the virus.

Please, do everyone a favour - stay home and use what you have.

You might even start a new family tradition.

Stay home and stay well!

Hints:

If you have shredded cheese instead of a block of cheese, use that.

If you want it a bit cheesier you can add a bit more cheese on top before baking.

Want a bit of meat?

Cut in half 3 slices bacon

After the pizza is assembled and the remaining margarine mixture is spread on top, arrange the bacon pieces on top.

Variation:

Use olive oil or tomato sauce instead of the margarine

Insert slices of pepperoni, or any other cold cut, with the mozzarella

                        Pull-Apart Pizza

Grease a baking sheet

In a small bowl combine

1/2 Cup margarine, softened

1/4 Cup onion, minced

1/4 Cup prepared mustard (optional)

Cut into 1 1/2-inch slices without cutting through to the bottom

1 1-pound loaf Italian bread

Place the loaf on the prepared sheet.

Slice enough to have a slice for each incision

8 ounces mozzarella cheese

Preheat oven to 400º F

Reserving 2 Tablespoons of the margarine mixture, use the remainder to spread between the bread slices.

Insert a slice of cheese in each cut.

Press the loaf together.

Spread the remaining margarine mixture on top of the bread.

Bake 15 to 20 minutes, until the cheese is melted.

Cut through the bottom crust with a sharp knife and serve.

Cheese Recipes for 2

Anna Sultana's Ricotta Stuffed Shells, Maltese Style / 

               Recipes Using Various Pasta Shapes

Anna Sultana's Spaghetti Pie and Pasta with Butter and Ricotta, Maltese Style

Carmela Soprano's Pastina with Ricotta

Carmela Soprano's Mozzarella in Carozza / Toasted Mozzarella Sandwiches

Egg Recipes for 2

Anna Sultana's Barbuljata - Scrambled Eggs, Maltese Style

Anna Sultana’s Sweet Frittata

Anna Sultana’s Frittatas (Easy eggs / brunch recipe)

Anna Sultana’s Spaghetti Pie #3

Anna Sultana’s Spaghetti alla Carbonara

Carmela Soprano's Uova in Purgatorio - Eggs in Purgatory 

Vegetable and Meatless Recipes for 2

Anna Sultana’s Smothered Potatoes, Maltese Style / Patata Fgata

Anna Sultana's Butternut Squash Casserole, Maltese Style

Anna Sultana’s Baked Penne with Cauliflower

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

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

Anna Sultana’s Spaghetti with Garlic, Olive Oil and Chili Pepper, Maltese Style

Carmela Soprano's Risotto with Truffles and Champagne

Carmela Soprano's Meatless Marinara Sauce

Carmela Soprano's Linguine with Homemade Pesto Sauce - Linguine al Pesto

Carmela Soprano's Linguine with Garlic and Oil - Linguine Aglio Olio

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

Carmela Soprano's Arugula and Parmesan Salad / Arugula Information

Carmela Soprano's Peppers and Eggs Sandwiches

Carmela Soprano's Minestrone using Canned Vegetable Soup

Carmela Soprano's Potatoes and Eggs Sandwiches / Potato Omelet

Carmela Soprano's Orange and Fennel Salad

Carmela Soprano's Escarole and Beans Soup -
                    Zuppa di Scarola e Fagioli

Carmela Soprano's Rigatoni with Broccoli

Carmela Soprano's Fried Mushrooms (hot appetizer)

Fish Recipes for 2

Anna Sultana’s Fish Chowder

Anna Sultana's Aljotta - Fish Soup, Maltese Style

Anna Sultana's Tuna Pie, Maltese Style

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

Anna Sultana's Baked Tunny, Maltese Style Fish

Anna Sultana's Aljotta - Fish Soup #2, Maltese Style

Anna Sultana’s Broth and Chicken Noodle Soup 

Anna Sultana’s Linguine All’astice - Linguine with Lobster 
                / how to butcher a lobster

Carmela Soprano's Spaghetti with Red Clam Sauce

Carmela Soprano's Mussels in Spicy Tomato Sauce with Garlic Bread
                     - Zuppa di Cozze

Carmela Soprano's Linguine with White Clam Sauce - Linguine alle Vongole

Carmela Soprano's Tuna Salad with Green Beans and Tomatoes / Salad Niçoise

Carmela Soprano's Shrimp Scampi - Shrimp in Garlic Butter Sauce

Carmela Soprano's Scungilli in Hot Tomato Sauce 
                       Preparing Conch and Friselle

Carmela Soprano's Salmon Steaks with Avocado Salsa

Carmela Soprano’s Shrimp Aragonate

Anna Sultana’s East Coast Seafood Chowder & Bacon Cauliflower Chowder / Full Worm Moon

On Tuesday we were thrilled to be walking on snow-free concrete.

We were sure that Spring was just a few days away.

Manitoba Merv had promised us an early Spring.

He couldn't lie to his fellow citizens.

Yeah, well, this is Manitoba, and it’s never wise to put away the snow shovels until the middle of May.

On Wednesday afternoon it started snowing, the heavy wet type, and by Thursday morning we had received another 10 to 13 cm of fresh snow.

We were not amused.

I packed away the light, Spring type recipes and made a pot of chowder.

As a kid growing up in Queens, New York I loved Manhattan Clam Chowder.

I had first tried it in the restaurant at Jones Beach.

It was served with a small bag of little round crackers and was much better than the soup one got from the Campbell soup can.

I have no idea why either item was called a chowder.

Soup is a rather light weight thing, made by adding meat and/or vegetables to a liquid, such as water or stock. 

A chowder is a creamy soup that can be almost as thick as a stew.

Like a soup, chowder can be seafood or vegetable, such as corn or potato chowder.

But, unlike a soup, the liquid is thickened with potatoes, cornstarch or flour.

Manhattan Clam Chowder is definitely not thickened.

False advertising, for sure.

About Monday’s full moon, the Full Worm Moon...

Not one of the nicest names for a full moon, but it got stuck with that name because the ground is thawing and earthworm casts are appearing, attracting robins.

U. S. tribes called it the Full Crow Moon, since the cawing of crows announced the end of winter, while other folks, mostly in the east, called it the Full Sap Moon, since it was time to start tapping maple trees. 

In Manitoba natives knew they’d still have snow and called it the Full Crust Moon, since the snow thawed during the day and froze at night, becoming crusted.

The European settlers called it the Lenten Moon, since it usually happened after Lent had begun, and it was considered the last full Moon of winter.

On March 9 and on April 7 we’ll be having very large full moons, known as super moons, which will appear about 14% larger and 30% brighter than a normal full moon.

April's supermoon will be the bigger of the two, since the moon will be at its closest point to Earth.

Hopefully the snow will be gone by then.

Hints:

Starchy russet potatoes release the starch into the chowder and thicken it. 

Red potatoes and Yukon golds aren’t as starchy, but will do if that’s what you have. 

About the fish… a mix of salmon, halibut and cod makes a nice blend.

If you only have one or two of them, that’s fine.

Just don’t use something like sole - it will disappear into the creamy base.

Relax about the amount of seafood you're adding. The recipe is just an estimate. 

A chowder is just a type of soup, not a cake.

If you want to get a bit fancy you could replace some of the fish with lobster tails.

Add with the shrimp, clams and mussels.

About the cauliflower chowder…

You can leave the bacon out and replace it with 4 Tablespoons olive oil.

                        East Coast Seafood Chowder 

Dice 

1/2 Cup celery

1/2 Cup onions

3/4 Cup potatoes

Place in a large pot

1 Tablespoon butter

Melt butter over low heat.

Add the diced celery and onions.

Sauté for about 5 minutes, or until onions start to brown.

Stir in to form a thin paste

2 teaspoons cornstarch

Stir in

1/2 Cup heavy cream

2 Cups milk

Simmer over low heat for 5 minutes.

Add

1 teaspoon dried thyme

1/2 teaspoon salt 

1/4 teaspoon pepper  

the diced potatoes

Cook until the potatoes are almost tender.

While the potatoes are cooking cut about 12 ounces of fish into spoon-sized chunks. (see hints)

Place in another large pot 

2 Tablespoons butter

Melt butter over medium heat.

Add the fish chunks.

Cook until fish is opaque and flakes easily with a fork.

Add

6 shrimp

1/4 C shelled clams 

box of mussels in wine, undrained

Once the mussels have opened (discard any that did not open), transfer the seafood into the chowder base.

Simmer 3 minutes.

Ladle into bowls.

Place dill and a dab of butter on each serving (optional).

Serve with crusty rolls or bread.

                        Bacon Cauliflower Chowder

Chop 

1 medium yellow onion

2 medium carrots, peeled

2 stalks celery

Cut into 1" pieces

4 slices bacon

Mince

2 cloves garlic

Place in a large pot

the bacon pieces

Cook over medium heat, until crispy.

Remove the bacon and drain all but 3 tablespoons of fat from the large pot.

Add to the large pot the onion, carrots, and celery.

Season with salt and pepper.

Cook the vegetables until soft, about 5 minutes. 

Add the minced garlic and cook 1 minute. 

Add

2 Tablespoons flour

Stir in to form a thin paste, and cook about 2 minutes more. 

Add 

the chopped cauliflower

1 teaspoon dried thyme

4 Cups vegetable broth

1 Cup whole milk

1/2 Cup heavy cream

Bring to a boil.

Reduce heat and simmer until the cauliflower is tender, about 15 minutes. 

Season with salt and pepper.

Garnish with the cooked bacon pieces before serving.

Ladle into bowls and serve with crusty rolls or bread.

Folklorama: Pancit and Deep-Fried 5-Spice Chicken

Pancit

The Japan Pavilion and the Seoul Pavilion were not the only Asian Pavilions sharing their culture during the 1980 Folklorama.

There was also a pavilion from the Philippines, as well as two pavilions from China.

The Chinese Pavilion, sponsored by the Chinese Benevolent Association of Manitoba, only posted a greeting without a recipe, while the Cathay Pavilion had a writeup and a chicken recipe.

So we’ll get to know the Philippines and Cathay in this post. 

Sponsored by the Philippine Association of Manitoba, the Philippine Pavilion, at 1720 Fleet Street, wished everyone Maligayang Pagdalo - Happy Attendance!

Their piece started by saying:

This tropical pavilion offers warm-hearted hospitality, colour and excitement.

There were Philippine handicrafts on display: delicate wood carvings, bamboo baskets, and embroidered gowns.

The entertainment focused on the Philippine Folk Dancers, who did dances ranging from those with a romantic Spanish influence to those with a bit more energy.

The steaming dishes of adobo, lumpa, leche flan and pancit, accompanied by the San Miguel beer, were the main attraction.

The Cathay Pavilion was sponsored by the Institute of Chinese Language, Culture, and Arts Incorporated, and took place at General Wolf School at 661 Banning Street.

The classrooms were handy for all the displays they had: authentic and replica Chinese artifacts, carved ivory, porcelain sculptures, Chinese costumes, embroideries, paintings, 'self works', cloissone, postage stamps, and folkcraft paper cutting.

The entertainment included songs and classical dances from different regions of China.

There was a wide choice of drinks: Chinese liqueur, liquor, wine and beer, Mau Tai, Lychee wine, and Chu Yeh Ching, as well as domestic alcoholic beverages. 

Soft drinks and Chinese teas were also available.

The menu included familiar favourites, such as won-ton, fried rice, chow-mein, spring rolls, and ‘meat dishes with subtle oriental spices’, as well as fortune and almond cookies, and dim-sum.

In the current Folklorama50 brochure we now have a Pearl of the Orient Philippine Pavilion as well as a Chinese Pavilion, which is being sponsored by the Winnipeg Chinese Cultural and Community Centre.

I don't know what happened to the other two sponsors.

Probably best to not ask too many questions.

Hints:

Accent is a brand name for MSG.

The recipe for pancit didn’t mention how to prepare the noodles.

I’ve lived in Winnipeg for 44 years and have enjoyed many different recipes for pancit which, over the years, has become a potluck staple in Winnipeg.

Everyone has a favourite variation and they’re all good.

If you don’t have exactly the same ingredients, or a little more or less of an ingredient or two, feel free to create your own variation.

Back to the noodles…

Bihon is the Filipino word for rice sticks, rice vermicelli, or rice noodles.

Soak the dry noodles in warm water for about 5 to 10 minutes before cooking to remove the starch and to soften the noodles before stir-frying.

After they are soft, drain them in a colander.

They will still bit a bit stiff.

Pancit leftovers can be refrigerated, covered, for a couple of days. 

You can reheat it in a microwave or in a skillet.

When frying the chicken for the Deep-Fried 5-Spice recipe, don’t crowd the pot.

Better to cook in two, or three, or more batches, depending on the size of your pot.

                        Pancit

Leaving the tail, fillet 

1/2 pound shrimp

Place each of the following in a small bowl

1 Tablespoon cornstarch

1 egg white

Dip the shrimp in the cornstarch, then the egg white and set aside.

Slice 

1 chicken breast

Coat with cornstarch and set aside.

Place in a large pot

2 Tablespoons oil

Heat over high heat and add

2 cloves garlic, crushed

1 onion, chopped

1/2 pound lean pork, sliced

5 chicken livers

the prepared shrimp and chicken

Season with

2 teaspoons salt

1 teaspoon Accent

2 Tablespoons soya sauce

Pour in 

1 1/2 Cups chicken broth

Bring to a boil and add

1 carrot, in long strips

1 head cauliflower, chopped

4 cabbage leaves, shredded

1/4 Cup pea pods

1/3 Cup chives

Simmer until the vegetables are tender.

Combine in a small bowl

2 Tablespoons cornstarch

1/4 Cup water

Stir into the mixture.

Add

1 package rice noodles or dried Chinese noodles (see above)

                        Deep-Fried 5-Spice Chicken 

Cut into bite-size pieces

1 chicken (2 2/3 pounds)

Place the meat in a large bowl.

Combine in a medium bowl

1 teaspoon salt

1/4 teaspoon MSG

1 teaspoon sugar

1 Tablespoon soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon 5-spice powder

1 Tablespoon rice wine

2 slices ginger root

2 stalks green onion

Pour over the chicken and let stand for 30 minutes.

Remove the ginger slices and onion stalks.

Place in a clean, dry medium bowl

4 Tablespoons cornstarch

Beat in another medium bowl

1 egg yolk

Dip each piece of chicken in the egg yolk and then in the cornstarch.

Set aside.

Heat, over medium heat, in a large heavy pot or wok

6 cups oil

Deep-fry the chicken pieces for 4 minutes.

Remove the chicken and heat the oil until very hot.

Add the chicken pieces and deep-fry an additional minute.

Remove the chicken, drain and place on serving plate.

Serve with salt.