Muffulettas

Muffulettas
Serves 8
This is the Italian version of a Po’Boy, a round loaf layered with deli meats, cheese, and a flavorful tapenade perfumed with garlic, oregano, and roasted peppers. Switch up the deli meats for you favorites, however avoid meats that are strongly flavored and slightly tougher like prosciutto or pancetta. The sandwich is then cut into wedges the same way you would a pie, perfect for a picnic or even the centerpiece of your buffet table the next time you entertain. No matter what the occasion, I promise there’ll be smiles all around when you bring this to the table.

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
1/3 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced turkey breast
4 ounces thinly sliced chicken breast
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Whisk the first 3 ingredients in a large bowl to blend. Gradually whisk in the oil, allowing the mixture to emulsify. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. Wrap the entire sandwich tightly in plastic wrap and place in the refrigerator for 24 hours before serving to allow the flavours to develop and to make the loaf easier to slice.

Cut the sandwich into wedges and serve.

Panettone

Panettone
Makes 2 loaves
Panettone is a rich Italian holiday bread usually served at Christmas. Typically studded with raisins, candied fruit, candied citrus peel, or chocolate chips and liqueurs, but don’t let that stop you from being creative. Panettone can be stored tightly wrapped in plastic wrap for a week or frozen for up to a month. This not to sweet bread can be served at breakfast, with a cup of coffee or tea, or after your Christmas feast. Try toasting a slice and topping with some jam for a rich and delicious breakfast. Panettone slices can also be used to make French toast which are equally delicious.

1/3 cup warm water, 100 degrees to 110 degrees
2 packages active dry yeast
4 cups all-purpose flour
1/2 cup warm milk, 100 degrees to 110 degrees
2/3 cup sugar
4 large eggs
3 large egg yolks
1 teaspoon vanilla extract
3/4 cup unsalted butter, cut into pieces and chilled, plus extra melted for greasing
1 1/4 teaspoon salt
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
1 large egg white

1. To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Stir with a fork until yeast has dissolved and let stand until foamy about 5 to 10 minutes. Stir in 1/2 cup flour, cover with plastic wrap, and let stand in a warm place until doubled, about 30 minutes.

2. Sprinkle remaining package yeast over warm milk. Stir with a fork until yeast has dissolved and let stand until foamy about 5 to 10 minutes.

3. Beat together sugar, eggs, egg yolks, and vanilla. Wisk into yeast-milk mixture.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, salt, and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on low speed until combined. Add in sponge mixture and switch to dough hook. Beat on medium speed for about 9 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into a buttered bowl, cover with lightly buttered plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours.

5. Generously butter two panettone molds and set on a rimmed baking sheet.

6. Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough in half. Knead each half into a ball, and drop into prepared molds and cover loosely with buttered plastic wrap. Leave in a warm place to rise until dough has risen just slightly above the top of the molds.

7. Heat oven to 400º F. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk the egg white and brush top of each loaf. Place baking sheet in bottom third of oven. After 15 minutes, lower heat to 350º F. Bake for 40 more minutes or until an instant read thermometer read 190º F when inserted into the center of the loaf; if tops get too brown while baking, cover with foil. Cool on a wire rack 15 to 20 minutes before un-molding.

Spiced Wreath Cookies

Spiced Wreath Cookies
Makes about 8 dozen
Spritz cookies get their name from spritzgebäck, a traditional German cookie made during Christmas time for basic ingredients (flour butter, sugar, and eggs). These cookies are somewhat fragile, delicate, dry and buttery. This twist on the traditional recipe add an immoderate amount of vanilla, with the addition of cinnamon and nutmeg, spices familiar to the holiday season. This dough is quite soft so you will have no trouble putting it through your cookie press. The dough will adhere best to ungreased non-stick cookies sheets that are slightly chilled. It’s important not to chill you cookie dough and that all your ingredients are at room temperature or you run the risk of breaking your cookie press with a dough that is too stiff. We used a wreath disk but you can make any shape you like, these make great cookies for the kids to decorate with tinted royal icing, just omit the cinnamon sugar.

3 1/2 cups all purpose flour
1 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
1 cup granulated sugar
1 1/2 cups unsalted butter, room temperature
2 large egg yolk, plus 2 large eggs lightly beaten together
2 teaspoons ground cinnamon mixed with 4 teaspoons sugar

1. Preheat oven to 350 ºF. Whisk together flour, salt, cinnamon, and nutmeg.

2. In the bowl on an electric mixer fitted with the paddle attachment beat the sugar and butter until pale and fluffy, about 3 minutes. Add in eggs and vanilla and beat until fully incorporated, scraping down the sides of the bowl with a spatula after each addition. Add flour mixture, and beat until just combined.

3. Attach a wreath disk to a cookie press. Divide dough into four portions. Fill press with dough. Press cookies onto baking sheet according to cookie press’ instructions spacing them 2 inches apart.

3. Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored at room temperature for up to a week or frozen for up to a month.

Swedish Meatballs

Swedish Meatballs
Makes about 4 dozen; serves 8
This recipe was adapted from the traditional Swedish Meatballs served family style to create these wonderfully moist and flavorful cocktail meatballs. This recipe can be prepared in advance up to the end of step one. Once the meatballs are in the freezer, allow them to freeze completely in a single layer, once frozen transfer them to a re-sealable freezer bag. The meatballs can be kept in the freezer for up to two months. They’re so easy and delicious you may want to make a double batch so you’ll always have some on hand for those last minute get-togethers. Just make sure you let the meatballs thaw slightly before proceeding.

10 ounces each ground sirloin and ground pork
1 (about 1/2 cup) small onion, finely chopped
1/2 cup sour cream
1 large egg, lightly beaten
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons coarse salt
Freshly ground pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
2 tablespoons dry red wine
2 tablespoons all-purpose flour
2 cups homemade or low-sodium store-bought beef stock
1/4 cup coarsely chopped fresh flat-leaf parsley

1. Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Working in batches so as not to over crowd the pan, cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

3. Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.

Carving a Roast Chicken

Here's how to cut up a roast chicken so that each serving includes white meat and dark meat.

1. Place chicken, breast side up, on cutting board. With a chef's knife, cut through skin between breast and thigh. Using a fork, gently push leg away to expose joint. With tip of knife, cut through joint to free the whole leg.

2. Wriggle drumstick to find where it meets thigh, or try to locate with tip of knife. Cut through joint with a firm, downward motion.

3. Using tip of knife, cut along breast bone and wishbone, separating meat from bone. While gently pushing breast back, nip and cut with tip of knife, following contour of rib cage, cutting meat off bone.

4. To serve, cut breast in half on the diagonal so there's enough breast meat to go around.

Published in Everday Food Mag May 2006

Basic Roast Chicken

Basic Roast Chicken
Serves 4

A good roast chicken recipe is definitely worth it weight in gold and this one is just that. Perfect for a Sunday night family dinner and elegant enough to entertain with, this recipe is as easy as it is versatile. A meat thermometer is essential and will ensure a perfectly cooked bird and eliminate the guest work, so if you don’t have one I would strongly recommend you purchase one. They are quite common and can be found in most super markets for only a few dollars. If you don’t have a roasting pan a Dutch Oven also works great for roasting. The roasting process is quite simple and involves little effort, if any at all. Roasting a whole chicken on the bones will give you a moist and flavorful bird. Carving a whole bird might seem intimidating at first but after a basic understanding of how to cut up the chicken, you’ll be doing it without breaking a sweat! See instructions here.

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
5 large cloves garlic, peeled
2 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh parsley
1 cup chicken stock, store bought or homemade (low sodium)
Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, rosemary sprig, parsley sprig and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.

Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Roasted Fall Vegetables

Roasted Fall Vegetables
Serves 6-8

This recipe is great during the fall after that last harvest. The brown sugar glazes and caramelizes the vegetables giving them a sweet crunch that even the kids will enjoy! The root vegetables don’t need to be peeled, just give them a good scrub, the peel is where most of the nutrients are. These are a perfect companion to a roast chicken or a holiday roast. Feel free to swap out vegetables for your personal favorites or try the ones listed in this recipe, I promise this recipe will make you fall in love with vegetables all over again.

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 2-inch long pieces
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
2 large potatoes (about 1 pound), cut into 2-inch long pieces
3 medium parsnips (about1 pound), cut into 2-inch long pieces
1 medium acorn squash (about 1 pound), cut into 1/2-inch thick wedges
1 tablespoon dried oregano
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon freshly ground black pepper
2 tablespoons brown sugar

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the fresh herbs, brown sugar and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.