Bero’s Easter Dinner .::. Episode 28

This week, see what the Bero’s are making for Easter Sunday and learn to make a delicious, fresh spring salad with oranges and asparagus. Also, a review of Finger Lakes Tea Company and the Dim Sum they serve at the outlet mall in Waterloo.

EASTER SALAD
orange, olive, fennel on a bed of escarole and arugula

Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
pepper, dried dill and mint
1 tablespoon red wine vinegar
Pinch of sugar & salt to taste

Mix in a metal bowl
washed and chopped escarole and arugula, 4 oranges ( rind removed) into 1/4 inch slices, 1 red onion thinly sliced
1 fennel bulb thinly sliced
Place on a large flat salad plate and top with kalamata olives, crumbled feta, cooked black beans lentils. or garbanzo beans and serve

ROAST BONELESS LEG OF LAMB WITH LEMON ROASTED POTATOES

5 pound boneless leg of lamb, rub with olive oil and dijon mustard
Mix: 2 tablespoons of soy sauce, 1 teaspoon dried rosemary, 1 teaspoon dried thyme and 1 teaspoon of garlic powder
salt and pepper to taste
Sprinkle mixture over the lamb
Wrap in plastic wrap and refrigerate over night
2 hours before roasting , remove plastic.
Place on a roasting rack, let sit for 2 hours at room temperature

POTATOES
Mix: 4 pounds yukon gold potatoes, peeled and cut into quarters, 2 lemons cut into quarters,
1 head of garlic cut in half,1 tablespoon lemon juice, 1 teaspoon of dry rosemary
Place potato mixture in a roasting pan push to side of pan
Make room for lamb and rack in the center,bake at 350 degree for 11/2 to 2 hours ( internal temperature 130 degrees
Let lamb sit for 20 minutes
Slice and serve with lemon potatoes

RICOTTA CHEESE CAKE
Easter desert from Campania

Line a sieve with cheese cloth, set over a bowl.
Add 31/2 cup of ricotta cover with plastic, drain in refrigerator overnight
In a large bowl whisk to pale 5 egg yolks, 3/4 cup of sugar
Add: drained ricotta, zest of 1 orange and zest of 1 lemon
Add 1/2 cup heavy cream, 1/4 teaspoon of cinnamon, 2 teaspoons of vanilla extract, pinch of salt
Fold in 1/2 cup golden raisins that have been soaked in 3 tablespoons rum for 2 hours
Beat 3 egg whites to firm peaks, gently fold into ricotta mixture
Grease a 8 inch spring form pan with softened butter, sprinkle with panko bread crumbs to coat pan, shake off excess.
Add ricotta mixture, bake in preheated 375 degree oven for 1 hour and 10 minutes, until top is golden.
Let cool, serve at room temperature
Serve with fresh fruit ( strawberries or blueberries).

SEMOLINA AND ESCAROLE SOUP
from the province of Pulgia

Heat: in a large pot, 2 teaspoons butter, 2 cups sliced scallions 2 cups cleaned and chopped escarole, salt and pepper to taste
cook for 3 minutes
Add: 6 cups of hot chicken stock, bring to boil and add very slowly 1 cup of semolina stirring continually.
cover, simmer for 20 minutes
Add : 1 can of drained cannelini beans
Heat for 3 minutes
Serve topped with grated parmesan and a sprinkling of olive oil.

Egg Fettucini Alla Carbonara .::. Episode 27

This week, a unique, light pasta dish featuring egg and pancetta. Also, a variation on Antonina’s famous house salad dressing is revealed. Join Jim & Marilyn Bero for some great recipes and ideas you can take into your own kitchen.

EGG FETTUCINI ALLA CARBONARA

Heat in a large pot
5 ounces of pancetta cut into 1/2 inch strips in 1 tablespoon of olive oil
Add t tablespoon fresh black pepper
Cook for 7 minutes and remove from the heat
Separate 6 eggs
Boil 1 pound Egg Fettucini in salted water till al dente

Drain and reserve 2/3 cup of pasta water
Return pot with pancetta to medium heat
Add reserved pasta water
Add egg whites, whisk until frothy
Add cooked pasta and 1/3 cup grated pecorino cheese
Remove from heat and add yolk, stir into pasta, garnish with parsley and cheese

ANTONIA’S HOUSE SALAD DRESSING
Found on Bridge Street Bridge with the help of Peter Koch
Interpreted by Jim Bero

In a salad bowl 2 tablespoons of Gem Oil ( if you can’t find Gem oil use 1 tablespoon if olive oil and 1 tablespoon of canola oil)
1 tablespoon apple cider vinegar
Add 1/8/teaspoon of garlic powder, season with salt and pepper and mix in a metal bowl
Add iceberg lettuce or 2 inch slices of escarole washed, drained and dried
Mix well to coat (use your hands)
Sprinkle with grated parmesan cheese and dried oregano
Serve

PASTA ALLA VONGOLE
Linguine with clams sauce

Heat in a large pot 6 tablespoons olive oil, 3 minced garlic cloves, cook for 1 minute
Add 6 tablespoons of dry white wine, 1/8 teaspoon hot red pepper flakes, 2 dozen small clams
Cook 5 minutes, shaking the pan until the clams start to open
Remove clams to a bowl

Add 1 pound cooked pasta ( al dente) and 1/2 cup pasta water to the clam broth and wine.
Heat and stir
Add clams, toss, cook 2 minutes
Stir in a 1/2 cup chopped fresh parsley and serve.

SEMOLINA AND ESCAROLE SOUP
from the provence of Pulgia

Heat in a large pot, 2 tablespoon butter, 2 cups sliced scallions including the green ends
2 cups cleaned and chopped escarole, salt and pepper to taste,
cook for 3 minutes
Add 6 cups of hot chicken stock, bring to a boil and add very slowly 1 cup of semolina stirring
cover ,simmer for 20 minutes
Add 1 can drained cannelini beans
heat for 3 minutes
Serve topped with grated parmesan and sprinkling of olive oil

Mardis Gras in Your Kitchen .:. Episode 26

Jim and Marilyn give you some amazing recipes to help you celebrate Mardis Gras 2014!

MUFFULETTA – ITALIAN SANDWICH SERVED AT CENTRAL GROCERY

Cut a 10 inch round or a square loaf of bread in half, use a crusty hearty Italian style bread
Dampen the inside of the bread with the juice from the olive salad

OLIVE SALAD

Mix chopped green olives with pimentos, chopped garlic, chopped parsley, chopped kalamata olives, chopped pickled Italian vegetables (giardiniera)
Mix olive juice,( 9 teaspoons olive oil, 1 teaspoon olive juice)
To assemble:
Layer of salami and capicola,, layer of olive salad, layer of provolone cheese, on bottom half of bread
Cover with top half of bread, cut into quarters serves 2
To add extra spice, if you dare, sprinkle chopped garlic and hot pepper flakes over the provolone cheese.

BANANAS FOSTER

In a large skillet heat 2 tablespoons salted butter
Add 3 tablespoons brown sugar, 1/2 teaspoon cinnamon
Add 2 bananas sliced lengthwise
Add 1/4 cup Rum pour over the bananas (prefer dark rum)
Ignite and baste the sauce over the bananas
To serve plate 2 slices of banana
Top with 1 scoop vanilla ice cream, spoon sauce and serve
You can substitute 1/4 cup of Banana Liquor for the 1/4 cup of Rum

WHITE BEANS, RICE AND SMOKED SAUSAGE

Soak 2 pounds white navy beans overnight, or red kidney beans
Drain and put into a 8 or 10 quart pot
Add 2 cups of chopped onions,1/2 cup chopped green pepper.2 tablespoons of chopped parsley, 1/2 cup of chopped scallions
1/12 teaspoon minced garlic,1 smoked ham bone,1pound cubed ham steak, 1/2 teaspoon salt, 1/4 teaspoon black pepper
1/8 teaspoon cayenne,1/8 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, 1/4 teaspoon dried basil
3 quarts cold water, simmer for 3 hours, add more water if needed
Grill 6 Kielbasa or Andouille sausages, cut into 1/2 inch slices
Add to the beans simmer 11/2 hours
Serve over rice
Serves 12

BBQ SHRIMP IN THE SHELL

Messy dish but so good even if clogs your arteries
In a large saute pan heat 2 sticks of salted butter,1 cup of canola oil, 2 tablespoons of minced garlic, 4 minced bay leaves, 2 teaspoons dried rosemary, 1/2 teaspoon dried oregano
1/2 teaspoon salt, 1/2 teaspoon cayenne, 3/4 teaspoon black pepper, 1 teaspoon lemon juice, simmer for 8 minutes
Let set for 1 hour at room temperature.
Add 2 pounds shrimp in the shell
Cook over medium heat for 6 to 8 minutes
Place in a 450 degree preheated oven for 10 minutes
Serve shrimp in soup bowls
Ladle sauce over,
Serve with French or Italian bread to sop up the sauce
Eat with your hands
Have lots of paper napkins on hand.

FISH FILLET AMANDINE

Made famous at Galatoires Restaurant
Use trout or tilapia fillets
Rinse fillets, pat dry
Place in a bowl, cover with cold milk
In a dish mix 1 cup flour, 1/1/2 teaspoon salt,1/4 teaspoon black pepper 1/8 teaspoon cayenne
Lift fillets out of the milk, let the excess milk drip off and coat in flour mixture
Saute in canola oil 1 minute per side
Remove and serve with Amandine sauce

AMANDINE SAUCE

Heat 1 stick of butter over low heat
Add 1 cup of slivered almonds until they start to turn brown
Add 2 tablespoons of lemon juice, 1 teaspoon black pepper
Cook over low hear 1 minute
Pour over fillets.

ETOUFFEE SAUCE

For shrimp,clams,craw fish, oysters, fish fillets
On low heat add 6 tablespoons of salted butter
Add gradually 1/4 cup flour, cook till stars to brown 15 to 20 minutes, stir constantly
Add 1 cup of chopped onions, 1/2 chopped green pepper, 1/2 cup chopped celery, 1 tablespoon of minced garlic
Cook over low heat for 15 minutes
Add 1 cup of water,1teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup cayenne, 1 teaspoon lemon juice, 1/3 cup of sliced scallions ,1 tablespoon parsley
Simmer 5 minutes
Add seafood, cook for 5 minutes
Serve over rice

HURRiCANE

First served at Pat O’Briens in 1940, served in a Hurricane Lamp shaped glass,
Sold at Pat O’Brien’s in 1960 for $2.00 and you kept the glass

In a cocktail shaker ,juice of 1/2 lime, 2 ounces light rum. 2 ounces dark rum, 2 ounces passion fruit juice, 1 ounce orange juice
1 tablespoon simple syrup, 1 tablespoon grenadine
Pour into a Hurricane Lamp shaped glass, garnish with orange slice and cherry