PASTA E FAJIOLI

PASTA E FAJIOLI

                           

My grandmother always saved prosciutto ends for her recipe and my aunt always used smoked ham hocks.  If you can get a prosciutto end, use one and then add two smoked ham hocks.  This will give you wonderful flavor.  If you have a butcher who makes his/her own Italian flavored sausage, use that.  You need a very large slow cooker for this soup.  

Ingredients:



1 bag of yellow eye beans (dry)

1 large onion (diced)

half a bunch of celery, with leaves (diced)

3 or 4 fresh carrots (diced)

2 ham hocks and one prosciutto end or three smoked ham hocks

six Italian sausages

1 head of garlic, chopped finely

1 large can of San Marzano tomatoes (with basil)

2 cans of San Marzano tomato paste

1 can of beef consommé

12 ounces of chicken broth

1 large can of cannelloni beans

1 large can of red kidney beans

1 cup of peccarino romano cheese

2 cups of cooked macaroni (traditionally tubettini)

salt and pepper to taste

The night before you make this hearty soup, soak the yellow eye beans in cold water.  This will prepare them for the soup.  You need to pick through the entire batch of beans, discarding any beans that look bad.  If you find pebbles or leaves, discard them also.  Add a teaspoon of baking soda (this helps eliminate intestinal gas).  Also, if you have no cooked pasta, cook the pasta (tubettini) but undercook by three minutes.  (Refrigerate the cooked pasta until needed.)

Before putting all the ingredients in the slow cooker, rinse the beans in cold water.

Put all ingredients in the slow cooker except for the canned beans and pasta.   Before serving time, nuke the pasta and beans just on the warm-up setting of your microwave.  Add the pasta and beans to the slowcooker.

Many cooks add fresh basil but since the tomatoes have basil, adding fresh basil may be too much. 

  

Serve with a good loaf of Italian bread and plenty of freshly grated parmigianno regianno.  (One of my cousins prefers the taste of pecorino romano cheese so this is a personal choice.  You can get both imported cheeses at most markets or order online.  The longer this soup simmers, the better it tastes.  It freezes very well just remove any bones before freezing.  

A Perfect Summer Cake

Baking a perfect cake for a summer outing depends on great ingredients and allowing the baking time without distractions.  This cake requires focus and attention but is not difficult to make.  You can create a wonderful summer dessert if you follow the directions carefully.  Almost all the ingredients are already in your pantry or refrigerator.  Although this cake contains liquor, you can substitute juice if you don't want alcohol in your cake.  

Preheat oven to 350F

Ingredients:

1 yellow cake mix

1/2 cup of sour cream

3 to 4 eggs

1 pkg. of instant pudding mix (I use either white chocolate or cream cheese pudding mix)

1/4 cup of vegetable oil 

1 cup of liquid (equal parts of orange juice, Triple Sec and vodka)

1 tsp. of grated dried orange peel

Spray a bundt pan generously with Pam.  Sift a little of the cake mix into the pan, coating all sides and the middle.  Put the remaining cake mix back into your mixing bowl.  

I love using a mixing bowl with a pour spout for delicate cakes.  Put all the ingredients in the bowl and mix well with an electric mixer.  You can substitute Grand Marnier for the Triple Sec or orange juice for the entire cup of liquid required for this cake.  The batter can take more liquid than normal because of the instant pudding mix.  Bake for one hour or until a toothpick comes out clean.    Allow the cake to cool completely (at least two hours) before removing from the pan.  

Decorating the cake:

Finishing this cake can be as plain and simple as sifting confectioner's sugar over the top and placing fresh raspberries on it.  You can make a chocolate ganache (this pairs well with orange) or a raspberry coulis...  

Sandcastle Cake

The difficulty level of this cake is extreme.  Many things can go wrong.  However, careful attention to detail will result in a great conversational piece.  Order the cakepan and go from there.

I'm not including a recipe because any cake will do.  Preparation is everything, however.

Preheat the oven to 350F.  

Spray the cake pan generously with spray shortening.  Dust the cakepan with flour, coating everything liberally.

Make the cake according to directions.  Bake for 45 to 55 minutes.  Shut oven off and leave cake in oven for a few minutes to settle.  Cool on a cooling rack for a minimum of one to two hours.  If you try to remove the cake too early, it will crack or fall apart.  If that happens, do not despair...sandcastles get broken so you can still serve it with humor!

Barbecued Steak

Barbecued Steak

Hot and sultry weather can be challenging if you have no air conditioning.  Barbecued food solves that issue if you cook outdoors and avoid heating your kitchen up even more than usual.  My grandmother, Lucy Piermarini, often cooked in her summer kitchen which was located in the basement of her home.  She had no air conditioning and didn't seem to mind the heat.  It did not matter what my grandmother cooked, it was always delicious!  This barbecue marinade will make whatever meat you choose to grill taste great.

Marinade:

1 can of beer

1 tsp. of rosemary

1 tsp. of garlic powder

1 orange, diced and split into pieces

Put the meat in a marinade dish/pan.  Add all the ingredients.  Marinate for several hours.  Baste with barbecue sauce.  Grill the meat to your preferred choice of finish.  

Watermelon Salad

This simple salad will WOW your guests.  Easy to prepare, tasty and delicious...perfect for the 4th

Ingredients:

1 small melon, cubed (save the little halves)

feta cheese (cubed or crumbled)

mint

red onion, chopped or rings

Mix and refrigerate after putting back into the watermelon halves

(I actually add sea salt to this dish...)

Aunt Alice's Macaroni Salad

Rita Brosseau Piermarini and Alice Brosseau Murphy*

Aunt Alice's Macaroni Salad

My mother’s sister,  Alice Brosseau Murphy,  made the best macaroni salad.  Her original recipe calls for salad oil and vinegar (I don’t use these in mine).  Try it both ways to see which you prefer.  Honestly, I’ve never had a better macaroni salad….

Ingredients

1 lb. of elbow macaroni, cooked

1 small onion, grated or cut fine

2 tomatoes, chopped (I use those miniature plum tomatoes instead)

1 can of shrimp, rinsed

1 cup of mayonnaise

1 clove of garlic, grated or 1 tsp. of garlic powder

2 raw carrots, grated

2 bell peppers, chopped

1 tbl. salad oil

1 tsp. of vinegar

Cook macaroni the night before, rinse well and add the oil and vinegar  (I use extra virgin olive oil).  The next day, toss the ingredients and refrigerate until serving.

*This picture was probably taken when the two sisters sang for the USO.  They were very popular.

Best Deviled Eggs Ever

My husband's grandmother, Cecile Ellis, made very simple but delicious meals.  Sunday dinner was her deviled eggs, ginger ale and a roasted chicken.  Her deviled eggs were the best...

Ingredients:

6 boiled eggs (home done or store bought)

1 can of deviled ham

bacon bits

mayo

If you use store bought hard boiled eggs, check the expiration date to ensure they are safe.  They are smaller than home hard boiled eggs but are a time saver.  

Slice the eggs, putting the hard yolks in a bowl.  Mix the yolks with the other ingredients (mayo to taste---I start out with one heaping tablespoon).  Fill eggs and refrigerate until serving time.

Optional:  chives, onions, scallions, etc.  Shake paprika on top for finishing touch