Food from Sicily

Recently, I told you that I would share some recipes from Sicily with you.  Here is the first of those recipes - Panelle or chickpea fritters.  Before traveling to Sicily, I had never heard of panelle or chickpea fritters.  We had them on at three different occasions over the course of 14 days.  They were served mostly as an appetizer or snack.

Since returning to the states, I have learned that panelle is served as a sandwich, Pane e Panelle.  It is especially popular in Palermo, Sicily.  My understanding is that panelle is found in Sicily due toArab influence.  The Arabs ruled Sicily at one time.

Basically, panelle is chickpea flour, water, salt and sometimes, herbs such as parsley.  This mixture is cooked to hydrate the beans.  It is then spread onto a flat surface, allowed to cool and cut into serving size pieces.

Here is my version of panelle.

Panelle (Chickpea Fritters)

Serves 4.

Ingredients:
1¼ cups chickpea flour
3 cups water
1 teaspoon salt
¼ cup chopped parsley

Directions:
1.  Combine chickpea flour, water, and salt.  Cook over medium heat, stirring constantly.  Add parsley when mixture begins to thicken.  When mixture has absorbed all the water and is pulling away from the side of pan, quickly spread onto a jelly roll pan or cookie  sheet.  Cover with plastic and allow to cool.

2.  Preheat oil to 375°F.  Cut panelle into 1 X 2-inch strips.  Drop several into oil and fry until golden brown.  Drain on a paper towel lined cooling rack.  Serve immediately.

Note:  The chickpea flour mixture can be cooked through the first step and refrigerated for one day.

Bacon and Farmers Market

I have not made it to my local farmer's market this year.  Normally, I am regular by this time.  Before you feel too sorry for me, I missed several opportunities to go to the market due to a trip to Sicily.  Ok, your sympathy for me has hit a new low!

Although Sicily was a lot of fun, I really did miss my local farmer's market.  No matter how many farmer's markets I visit, nothing beats my farmer's market.  So what's so special about my farmer's market?  For everyone else, probably nothing.  For me, it's just a special place. 



Since I have not traveled to the market this year, I have been dreaming about what I could make with my first purchase at the market.    I found a recipe for Warm Bacon Vinaigrette in the April issue of Cooking Light.  I thought it would be a perfect dressing for fresh farmer's market vegetables.  I made the vinaigrette and used it on potatoes and greens beans.  They were pretty good, even if I must say so myself.

Celebrating All the Colors of America

Every year around July4th, a slew of red, white and blue recipes appear on numerous websites.  You can find recipes for red, white and blue jello, cakes, and just about every other dessert. 

When I think of America, yes, I think of red, white and blue.  I also think of all the other colors of this country.  We are a nation of immigrants, coming to this country in search of our own American dream.  Some came by choice, while others came by force.  But be that as it may, we are all Americans.  So this July 4th, let's embrace all that we are.

In honor of July 4th, I am posting a blog by one of my students, Adrijana Pusnik, a new immigrant from Croatia.  So here is the blog, in Adrijana's own words.


Being from the Balkans and now residing in the Midwest, I have to share my Balkan cuisine with my American friends.  None is more popular back home than ćevapi (or chevapi).  These are mini finger like sausages that are grilled and served on pita bread with onions and other condiments.

The origin of ćevapi has many different variations, but the story that I am familiar with goes that this recipe was founded on the Ottoman Empire expansion into the Balkans where the Slavs, who lived there, had to obey the Ottomans or they would be killed.  One of these ways to obey was to adapt to their cuisine, such as the kebab or a larger version of ćevapi consisting of a larger grilled sausage served on pita bread.

There are a few things I like about the recipe, such as it is a reasonable portion size and perfect for social gatherings.  As well as, it doesn't take long to make and there is flexibility with ingredients being added to create one's own version of ćevapi.  The total cooking time is about 30 minutes, usually about 10 minutes to prepare the mixture and about 20 minutes to grill. 

Ćevapi (or Chevapi)


Serves 4.

Ingredients:


1 pound ground beef, pork and/or lamb
1 egg white
1 to 4 garlic cloves or ¼ cup chopped onion
1 teaspoon salt
1 teaspoon baking soda, to tenderize the meat
1 to 2 teaspoons ground black pepper
1 teaspoon cayenne pepper
½ teaspoon paprika


Directions:

1.  Preheat a grill for medium-low heat.

2.  In a large bowl, combine the meat and egg white.  Add garlic or onion, salt, baking soda, black pepper, cayenne pepper and paprika.  Mix well.  Form into finger length sausages, about ¾ inch thick. 

3.  Lightly oil the grilling surface.  Grill sausages until cooked through, turning as needed, about 10 minutes for each sausage.

4.  Ćevapi are usually served on pita bread with condiments of one's choice, such as grilled onions and ajvar.

Eating Sicily

Sorry about not posting recently, but I was eating my way around Sicily.  We arrived in Catania, Sicily on May 20th and departed on June 2nd.  We had a wonderful trip.  To all the Sicilians who shared their culture with us, thanks.  I hope when you to travel to the US, we will show you the same hospitality. 

Over the summer, I will be sharing some of my favorite Sicilian recipes on this blog.  I had some very good and memorable foods. 

I must say Sicily had the most beautiful and biggest garlic bulbs I have ever seen.  If only I could have brought a few back to the states.

Eggplants, well, I think Sicilians have mastered using eggplants.  We saw variety after variety of eggplants.  We had eggplant lasagna, eggplant roll-ups, ricotta cheese sandwiched between eggplant slices.

Veal Involtini - essentially this is meat rolled around breadcrumbs and either fried, baked or grilled.  These were very thin slices of veal.  This dish makes good use of breadcrumbs and a small amount of meat.

 

And, finally dessert.  Most desserts tended to be lighter and refreshing. 

If you've got a favorite Mediterranean recipe, let us know.  But check back over the summer and see what is happening as a result of my trip. 

Oh, the Joys of Jell-o

Back in the dark ages, when I first started cooking, I purchased The New Joys of Jell-o Cookbook.  Think I paid a dollar for it.  Making jell-o, for whatever reason, fascinated me.  There was just something about sucking jell-o through my teeth.  Come on, admit it, you did it too.

My mother made jell-o on Sundays.  Why?  I don't know.  Maybe, jell-o was just that special.  It seems that most of my students purchase jell-o already made.  I'm sorry, but some things I just need to make myself.  Jell-o is easy to make, hot water, cold water and a package of jell-o.  However, you do need to plan ahead.  It's got to chill in the refrigerator.

Jell-o or gelatin is actually an animal protein, made from collagen.  Have you ever noticed that meat drippings become jelly-like when cooled?  Well, that's jell-o or as it is scientifically called, gelatin. Since it is low in the essential amino acid, tryptophan, it is an incomplete protein.  When jell-o cools, it actually forms a protein gel.  Although we think of jell-o for desserts only, gelatin is used frequently in the manufacture of food, such as, marshmallows, yogurt, ice cream and cream cheese. 

In it's early history, jell-o was made the well-to-do.  Because to make jell-o, you needed a refrigerator or icebox.  To purchase a refrigerator or icebox, you needed to have money.  Thus, jell-o was made by those with money. 

Now that jell-o (and refrigerators) are available to the masses, why not make a simple dessert of jell-o.  With a little planning, your dessert will be ready when you are.

Discovering Yogurt

I remember when I first tried yogurt.  My college roommate introduced me to it.  Until then, I had never seen nor heard of yogurt.  In the late 70's and early 80's yogurt was still a relatively new thing in the United States.  There were only a few companies that made yogurt and it was mostly flavored and contained added sugar. 

Fast forward to the 21st century and I am still eating yogurt.  I no longer consume much of the fruit flavored sweetened types.   I now purchase plain yogurt.  Before all of you true yogurt consumers get too happy, I do add stuff to plain yogurt.  I prefer homemade jam or honey, granola and maybe fresh fruit.  I saw a colleague do this and thought nothing about it.  Later another colleague told me about adding stuff to plain yogurt and I turned up my nose.  Her comment, "Don't knock it, 'til you've tried it".  Being the foodie that I am, I could not resist the invitation.  I tried it and was hooked.  The flavored sweetened varieties are good, but I now prefer plain yogurt with my additions.

There is a lot of scientific evidence supporting the consumption of yogurt and other fermented dairy products. 

Most yogurts provide the body with 'good', 'beneficial' or 'friendly' bacteria.  Research shows that 'good' bacteria may help with lactose intolerance, constipation, diarrhea, and colon cancer.  You may hear the term "probiotic" when referring to yogurt.  Yogurts that contain probiotics will have the statement, "live and active cultures" on the label.  The benefits of probiotics are specific to certain strains of bacteria. Most yogurts will also state which specific bacteria were used, such as, Streptococcus thermophilus and Lactobacillus bulgaricus. 

In order for bacteria to have probiotic benefits, they must survive the digestive system and colonize in the intestines.  Under normal conditions, good bacteria outnumber the bad, making the intestinal tract less hospitable for harmful bacteria.  In addition to its probiotic benefits, yogurts are made with dairy products and are a good source of protein, calcium, vitamins B₂ and B₁₂, potassium, and magnesium.

Yogurt - My Way

Serves 1.

6 to 8 ounces plain yogurt
Jam, 1 to 2 tablespoons or honey
Granola, about 1/4 cup.

Combine and enjoy for a healthy, breakfast, lunch or snack.

Reese's Tater Tot Casserole

For a long time, no one seemed to cook.  I knew people who even bragged about how they could not cook.  We were proud of our inability to prepare a few simple dishes.  Then along came Martha Stewart and Food Network.  And all of a sudden, cooking was back in vogue.  Thank God! 

Somewhere along the way we seem to have forgotten about the shear joy of sharing a meal with people we care about.  A lifetime of memories are made in the kitchen and at the table.  Sharing a meal is often where we learn the art of conversation and manners.  It is where we pass on values and traditions. 

Cooking may seem frivolous in a time-crunched society, but cooking stimulates creativity.  The late Julia Child believed that food is more than sustenance and children must be taught that cooking is akin to art.  Cooking is as creative as music, drawing.  Cooking helps children learn to love food - children should experience food hands on.  Research shows that hands-on cooking is a great way to improve mealtime practices and eating habits of children.  They need to taste, to touch, smell and listen to food. 

But enough with all the soft, feel good and scientific stuff, cooking and eating are just plain fun. 

Tater Tot Casserole is a favorite of a colleague's daughter.  Her favorite thing about this casserole is lining up the tater tots exactly the same.  Her mother says that even though the recipe states to dump it all together, it actually cooks better when the tater tots are "lined up". 

Tater Tot Casserole

Serves 8 to 10.

Ingredients:

1 package (32 ounce) tater tots, thawed
2 cups (8 ounces) American or Cheddar cheese, shredded
1 can (10¾ ounce) condensed cream of chicken soup
1 cup sour cream
½ cup onion, finely chopped
¼ cup butter, melted
½ teaspoon black pepper
1 cup corn flakes, crushed
1 Tablespoon butter, melted
Cooking spray

Directions:

1.  Coat a 9 X 13-baking dish with cooking spray.  Place tater tots in baking dish; set aside. 
2.  In a large mixing bowl, combine cheese soup, sour cream, onion, butter, and pepper.  Pour over tater tots.  (If desired, casserole can be assembled up to this point and refrigerated.)
3.  Toss together cornflakes and one tablespoon of butter.  Sprinkle over casserole.  Bake in a 350F oven for about 1 hour or until casserole is golden brown.

To make this dish a little healthier, use reduced fat cheese and sour cream.