These Italian Sesame cookies are a classic. They can be found in nearly every bakery in the northeast.
They are great for dunkin in espresso.
Ingredients;
2 cups unbleached flour
2/3 cup sugar
1 TSP baking powder
1/2 LBS unsalted butter, (2 sticks)
1 XLRG egg
1 TSP vanilla or almond extract
1 cup raw sesame seeds
1/2 cup milk
Italian sesame cookies
Directions:
PREHEAT OVEN 350.
Line a baking sheet with parchment paper.
Mix together the sugar and butter. Then add the egg and extract. Add the flour, baking powder and mix. Shape the dough like a meatloaf and refrigerate for about 2 hours for easy handling. Divide the dough in half. Cut thick slices and shape into one and a half inch rounds with a slight oblong shape. Brush with the milk and dip into the sesame seeds.
Bake sesame side up for about 15-20 minutes or until slightly brown.
The Strait of Messina, Sicily is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: swordfish grilled with salmoriglio sauce. The words means “brine”, a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.
Swordfish grilled with salmoriglio sauce
Serve with a good crusty bread and a glass of white wine, preferably Sicilian.
For dessert try my cannoli recipe.
Ingredients;
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 TBLS hot water
6 TBLS chopped fresh parsley
2 large garlic cloves, finely chopped
1 TBLS dried oregano
2 TBLS capers, minced
4 six ounce swordfish fillets, each about 1 inch thick
Directions;
Prepare BBQ or broiler to about 375.
In a small sauce pan on low, whisk in the olive oil adding the fresh lemon juice, then add 2 TBLS hot water. Add the parsley, garlic, capers and oregano and cook the sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from the heat.
Lightly brush swordfish on both sides with sauce. . Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over the fish and serve with lemon slices.
For many years the port of New Orleans was the capital of entry for bananas.
This dessert of sauteed bananas and sugar is classic New Orleans.
After one visit to New Orleans I was addicted!!
You will be too, I promise.
BANANAS FOSTER OVER ICE CREAM
Ingredients:
1/4 cup (1/2 stick) butter
3/4 cup brown sugar
1/2 TSP cinnamon
dash of nutmeg
1/2 TSP paste vanilla or liquid extract
1/4 cup banana liqueur
3-4 bananas, cut in half lengthwise, then sliced
1/4 cup dark rum
4 scoops vanilla ice cream
Bananas Foster
Directions;
Combine the butter, sugar, and cinnamon in a skillet.
Place the pan over low heat on the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum if you want to put on a show. Otherwise, just let the rum simmer.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
This classic Beef Bourguignon dish originated from the Burgundy region of eastern France as a pauper’s dish. The French Stew Braised in Red Wine recipe evolved into an international favorite.
Beef Bourguignon
Once you have it together for the simmering it can easily be placed in a crock pot to complete the cooking process.
Serve it with mashed potatoes, egg noodles or rice.
Beef Bourguignon dinner
Very important to sear the meat and deglaze with the wine to develop the rich taste.
Ingredients;
1 TBLS good olive oil
3 thick slices bacon, diced, applewood smoked is preferred
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 LB carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 TSP chopped garlic (2 cloves)
1/2 cup Cognac (optional)
2 cups dry red wine such as Cote du Rhone or Cabernet
2 cups beef stock or more, low sodium is best
1 TBLS tomato paste
1 TSP fresh thyme leaves (1/2 tsp dried)
2 TBLS unsalted butter at room temperature, divided
2-3 TBLS corn starch
1 pound frozen whole pearl onions
1 pound fresh mushrooms trim the stems, caps sliced thick
Directions;
Heat the olive oil in a large pot or Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large bowl.
Dry the beef cubes with paper towels and then sprinkle them with
salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the bowl with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots and sliced onions in the fat in the pan and cook
for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef stock to almost cover the meat, reserving 1/2 cup of stock. Deglaze the pot scrapping the bits of meat residue from the bottom of the pot. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and let simmer on low for 2 hours or until the meat and vegetables are very tender when pierced with a fork.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew along with the pearl onions.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Combine the cornstarch and reserved stock. Remove the meat and veggies to a lipped serving platter. Add the cornstarch mixture to the pot, turn the heat up to med and stir until the gravy thickens slightly. Season to taste
