Ann & Pat Sandroni of Downtown Deli & Nonni’s Italian Imports .::. Episode 47

Guests Ann and Pat Sandroni, owners of Nonni’s and the Downtown Deli in Seneca Falls join Marilyn and Jim to talk about their businesses, products and to share recipes and talk about Italian cooking.

Recipes mentioned in this episode:

PORK STEW PALIO SERVED OVER POLENTA

MARINATE FOR PORK:
2 CUPS DRY RED WINE, 10 JUNIPER BERRIES, 1 BAY LEAF, 2 SMASHED GARLIC
CLOVES, 2 TABLESPOONS CHOPPED ROSEMARY
3 POUNDS PORK SHOULDERS , CUT INTO 2 INCH PIECES
REFRIGERATE FOR 12 HOURS, DRAIN AND PAT DRY

SAUTE OVER MEDIUM HEAT IN OLIVE OIL 2 CLOVES MINCED GARLIC, 1 RIB
CELERY, DICED, 2 DICED CARROTS,
4 TABLESPOONS MINCED PARSLEY, 2 JUNIPER BERRIES, 1 TABLESPOON CHOPPED
FRESH ROSEMARY, 1 BAY LEAF
1/2 TEASPOON DRY OREGANO, 3 TABLESPOON MINCED PANCETTA OR BACON,
MARINATED PORK PIECES
SAUTE UNTILL BROWN

ADD 1 CUP OF WINE, 1/2 CUP BEEF BROTH
COOK UNTL ALMOST EVAPORATED

ADD 11/4 CUPS CANNED DICED TOMATOES, 2 TEASPOON BALSAMIC VINEGAR, 1/2
TEASPOON DRY RED CHILI FLAKES,
SALT AND PEPPER TO TASTE, COVER AND SIMMER 11/2 TO 2 HOURS SERVE OVER
POLENTA

THIS IS SERVED AT FESTIVALS SUCH AS THE PALIO IN SIENNA

LEMON COOKIES FROM ABRUZZO

31/2 CUPS UNBLEACHED ALL PURPOSE FLOUR, 1 CUP OF SUGAR, 1/2 TEASPOON
SALT, 3/4 TEASPOON BAKING SODA
ZEST OF 1 LEMON, 3/4 TEASPOON LEMON EXTRACT, 1 EGG WHITE, 1/2 CUP OF
UNSALTED BUTTER PLUS 2 TABLESPOONS
3 EGGS, 4 TABLESPOONS RUM, 2 TABLESPOONS MILK

IN A LARGE BOWL STIR, FLOUR, SUGAR, SALT, BAKING SODA, LEMON EXTRACT
ADD BUTTER AND PLUSE IN BLENDER UNTIL MIXTURE IS GRANULAR, THE
TEXTURE OF CORNMEAL

IN ANOTHER BOWL BEAT WHOLE EGGS, RUM, MILK
ADD TO DRY MIXTURE, MIX AND CHILL
ROLL OUT DOUGH ON LIGHTLY FLOURED WORK SURFACE 1/8 INCH THICK, CUT
INTO 5 BY 2 1/2 INCH RECTANGLES
BRUSH WITH EGG WHITE, PRICK TOP WITH FORK TINES
BAKE ON GREASED PARCHMENT PAPER 400 DEGREES 16 TO 18 MINUTES TILL
LIGHT BROWN

Meet Chef Chris Kuhns of The Gould Hotel .::. Episode 46

Jim and Marilyn Bero return to the studio and welcome the new executive chef at The Gould Hotel in Seneca Falls, Chris Kuhns and marketing director Sharon Hoatland. Also, this week’s recipes, stories and cooking tips.

ROSEMARY PARMESAN SHORTBREAD

INGREDIENTS

2 CUPS ALL PURPOSE FLOOR
1 CUP CONFECTIONERS’ SUGAR
2 TEASPOONS FINELY FRESH ROSEMARY LEAVES
1/2 TEASPOON SALT
1/2 CUP GRATED PARMESAN CHEESE
1 CUP UNSALTED BUTTER AT ROOM TEMPERATURE

IN A FOOD PROCESSOR MIX THE FLOUR, SUGAR, ROSEMARY,SALT AND PARMESAN UNTIL COMBINED
ADD BUTTER IN PIECES UNTIL A SOFT DOUGH FORMS
THE DOUGH SHOULD HOLD TOGETHER WHEN SQUEEZED WITH YOUR HANDS.
ADD WATER IF NEEDED
PUT THE DOUGH ON A LARGE SHEET OF PLASTIC WRAP
FORM A LOG WITH THE PLASTIC WRAP USING THE LONG SIDE OF THE WRAP
ROLL THE DOUGH TWISTING THE PLASTIC GATHERED AT THE ENDS IN OPPOSITE DIRECTIONS
UNTIL THE LOG IS TIGHT AND COMPACT, 21/2 INCHES IN DIAMETER.
CHILL IN THE REFRIGERATOR UNTIL FIRM, ABOUT 1 HOUR

PREHEAT THE OVEN TO 375 DEGREES
LINE 2 BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS.
SLICE THE DOUGH LOG INTO 1/3 INCH SLICES AND ARRANGE ON LINED SHEETS (ABOUT 1 INCH APART)
BAKE UNTIL THE EDGES ARE JUST BEGINNING TO BROWN. 12 TO 14 MINUTES
COOL THE SHORTBREAD ON THE PANS FOR 5 MINUTES
TRANSFER TO WIRE RACKS TO COOL
STORE THE SHORTBREAD IN AIRTIGHT CONTAINER AT ROOM TEMPERATURE

ITALIAN STYLE TUNA SANDWICH

INGREDIENTS:

SALSA VERDE:
1 CUP ITALIAN PARSLEY LEAVES, WASHED AND DRIED
1/2 CUP EXTRA VIRGIN OLIVE OIL, MORE IF NEEDED
2 GARLIC CLOVES, MINCED
1/4 CUP ROUGHLY CHOPPED GREEN OLIVES ( PREFERABLY ITALIAN)
3 OR 4 AN\CHOVOY FILLETS, CHOPPED
1 TABLESPOON CHOPPED CAPERS
ZEST IF 1 LEMON
PINCH OF CRUSHED RED PEPPER, SALT AND PEPPER

SANDWICH;
1 BAGUETTE OR 4 CIABATTA ROLLS
HANDFUL OF LETTUCE LEAVES, ARUGULA OR WATERCRESS
8 OUNCES BEST QUALITY OIL PACKED TUNA, DRAINED
4 HARD-BOILED EGGS
SALT AND PEPPER

IN A FOOD PROCESSOR OR BLENDER MIX THE PARSLEY LEAVES AND 1/2 CUP OF OILIVE OIL
PUT IN A BOW, ADD GARLIC CHOPPED OLIVED ANCHOVIES, CAPERS, LEMON ZEST AND RED PEPPER AND STIR WELL
SEASON WITH FRESHLY GROUND BLACK TO TASTE. THIN WITH MORE OLIVE OIL AS DESIRED.

CUT BAGUETTE CROSSWISE INTO 4 EQUAL PIECES, THEN SPLIT EACH LENGTHWISE
FOR EACH SANDWICH , LAY B READ FLAT, CRUST SIDE DOWN
SPREAD CUT SIDE WITH 2 TABLESPOONS SALSA VERDE,
PUT LETTUCE LEAVES ON 1 PIECE OF BREAD AND ARRANGE 2 OUNCES OF CUBES TUNA OVER THE LETTUCE
TOP TUNA WITH 1 EGG QUARTERED.
SEASON EGG LIGHTLY WITH SALT PEPPER
DRIZZLE WITH A LITTLE SALSA VERDE
PRESS SANDWICH CLOSED

Italian Christmas Traditions .::. Episode 45

Special Christmas dining traditions practiced by Italian families in the Seneca Falls, Auburn and Geneva that date back generations. Lenny DeRenzo of Elmira is in-studio to talk about Italian cookies, seven fishes, and other Italian holiday favorites. Merry Christmas and Happy New Year!

CIOPPINO – ZUPPA DI PESCE

MAKE BASE UP TO 3 DAYS AHEAD
MIX AND HEAT:
2 QUARTS WATER, 2 SLCED LEEKS, 1 SLICED CARROTS 1 SLICED ONION , 11/2 CUPS WHITE WINE,
10 SPRIGS THYME 1/2 LEMON ZEST, (WIDE STRIPS].1/2 TEASPOON SAFFRON THREADS,
1 CAN (35 OZ) SAN MARZANO PLUM TOMATOES WITH JUICE
SIMMER 45 MINUTES
STIR IN 14 CUP EXTRA VIRGIN OLIVE OIL
SEASON LIGHTLY WITH SALT,
SIMMER 20 MINUTES
STRAIN IN A COLANDER, PRESS SOLIDS AND DISCARD AND REFRIGERATED
HEAT TOMATO SAUCE , COVER SIMMER VERY LOW
HEAT IN A LARGE POT 1/2 CUP OLIVE OIL, SAUTE 8 PEELED ,SLICED GARLIC CLOVES,
2 CUPS 1/2 INCH SLICED LEEKS,1 THINLY SLICED ONION : COOK 4 MINUTES
ADD:
TOMATO SAUCE AND SIMMER FOR 5 MINUTES
ADD:
1/14 POUNDS CLEANED CALAMARI FOR 2 MINUTES , BODIES CUT INO 1/2 INCH RINGS,
ADD:
18 SEA SCALLOPS, 8 OUNCES FISH FILLETS, SKIN REMOVED, CUT INTO 1 INCH PIECES (SALMON , SNAPPER OR SWORDFISH)
SIMMER 5 MINUTES
ADD 24 MUSSELS FOR 3 MINUTES
ADD:12 SHRIMP, 1/4 CUP PARSLEY
COOK 1 MINUTE, CHECK SEASONING
SERVE WITH PAN FRIED SLICED GARLIC BREAD OR OVER PASTA

CHRISTMAS SHRIMP OM SKEWERS

2 POUNDS SHRIMP (21 TO 23 COUNT), 31/2 TABLESPOONS OLIVE OIL, 31/2 TABLESPOONS CANOLA OIL, 3/4 CUP BREAD CRUMBS ( PANKO), 1 TEASPOON MINCED GARLIC, 1 TABLESPOON CHOPPED PARSLEY, SALT AND PEPPER TO TASTE, LEMON WEDGES
MIX IN A BOWL: SHRIMP, OLIVE OIL, CANILA OIL, BREAD CRUMBS, GARLIC, PARSLEY, SALT AND PEPPER
LET SET AT ROOM TEMPERATURE FOR 1 HOUR
PLACE SHRIMP ON SOAKED WODDEN SKEWERS
GRILL OR BROIL 2 MINUTES PER SIDE UNTIL GOLDEN
SERVE WITH LEMON WEDGES AND DRIZZLE WITH OLIVE OIL

CHRISTMAS SOUP GNOCCHETTI DI SEMOLINA

1 CUP MILK, 3/4 CUP SEMOLINA, 2 EGG WHITES,1 EGG YOLK, 1/4 CUP PARMESAN. 8 CUPS OF CHICKEN STOCK,
3 TABLESPOONS UNSALTED BUTTER ( ROOM TEMPERATURE)

HEAT MILK UNTIL ALMOST AT A BOIL, REMOVE FROM HEAT AND WISK IN SEMOLINA IN A STEADY STREAM
RETURN TO LOW HEAT, STIR UNTIL THICKEN
LET COOL TO ROOM TEMPERATURE

IN A MIXNG BOWL MIX BUTTER MASHES WITH A FORK, EGG YOLK AND PARMESAN CHEESE
ADD COOLED SEMOLINA, FOLD ON EGG WHITE THAT ARE WHIPPED STIFF

HEAT CHICKEN STOCK OVER LOW HEAT
DROP 1 TEASPOON AT A TIME THE SEMOLINA MIXTURE, SIMMER 10 MINUTES
SERVE IN SOUP BOWLS, DRIZZLE WITH OLIVE OIL
GRANISH WITH PARSLEY AND PARMESAN CHEESE