Have a Happy New Year's Eve: Suggestions from Saturday Beefcake Past
Jacob who became the father of Israel by virtue of a bowl of lentils, which he'd been preparing, and used to buy his elder brother's birthright (and, by the way, went on to wrestle an angel) filtered that patriarchal event through many centuries so that the food became an Italian New Year's tradition: a required item on the New Year's menu -- Eve or Day, their shape brings to mind tiny coins and people eat them in the hope that they won't want for anything for the coming year.Lentils are very versatile, and, not to mention, nutritious. Therefore, two recipes are offered -- one more traditional than the other along with young gentlemen who seem to be quite versatile themselves. While it wouldn't be right to refer to them as nutritious, it seems they may know a thing or two about nutrition and wrestling angels
Zuppa di Lenticchie (Lentil Soup)
2 tablespoons fruity Olive Oil
2 large garlic cloves, minced1 medium onion, diced
1 small fennel bulb, diced
4 cups chicken or vegetable broth
1 cup lentils, rinsed, etc.
2 teaspoons sea salt
pepper to taste
2 tablespoons chopped fresh basil
1. Heat half the olive oil in large pot.
2. Add garlic, onion and fennel. Saute until soft [5 minutes]
3. Add the broth and lentils. Bring to a boil.
4. Reduce heat, cover and simmer until lentils are tender [about 45 minutes]
5. Serves 6 people. Drizzle olive oil over each serving and garnish with fresh basil.
[Romano or Parmesan cheese]
Lentil Tapenade
One Cup Lentils
20 ounces of Broth (Chicken or Vegetable)
Chopped Garlic, 2 tablespoons
Sun-dried tomatoes packed in oil, drained, dried and slivered
Aromatic Olive Oil
Anchovy paste
Capers, three tablespoons
Olives, any Mediterranean type, pitted, chopped, 1/2 cup
Fresh Lemon Juice, two tablespoons
Sea salt and ground pepper
Chopped Italian Parsley
One Lemon Slice
1. Rinse and drain the lentils
2. Simmer the lentils in the broth with the garlic and tomatoes in a large saucepan from 30-45 minutes or until they are cooked
3. Place the saucepan ingredients in a processor for about 30 seconds, scraping the sides several times.
4. Add the oil, a couple drops of the anchovy paste, capers and chopped olives, lemon juice and salt/pepper to taste. Continue processing until smooth, once again scraping down the sides.
5. Add 1/2 cup of the parsley; pulse several times to blend.
6. Transfer to a serving dish, garnish with lemon and parsley.
7. This is for crostini, or fresh bread, or pita chips and the recipe is a variation of Julee Rosso's who probably knows a lot more about nutrition than wrestling angels.
Would there be a way to celebrate holidays in the US without the ubiquitous pumpkin? It is everywhere from the end of October until the end of the year. Here is offered another way to make use of its attributes putting it together with that universal favourite, chocolate. Togetherness and cookies are part and parcel of this time of year.
Today's message is comfort, sweetness and togetherness.
Pumpkin Chocolate Chip Cookies
Pumpkin Puree c. 500 grams
2 slightly beaten eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons milk
2 teaspoons almond extract
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
12 oz chocolate chips [milk is preferred by author, but semi-sweet might work]
4 cups all purpose flour
4 teaspoons baking powder
1. In a large bowl combine pumpkin, eggs, sugar, oil, vanilla, salt, baking soda, cinnamon and chips.
2. In a separate bowl, blend flour and baking powder.
3. Combine the ingredients in these two bowls and stir until well combined.
4. Use two teaspoons to place on ungreased cookie sheet in small dollops. They will bake at the size they are created.
5. 375 degrees from 10 to 15 minutes.
6. Cool 'em.
Indulge the sweetness.
Limoncello doesn't seem to be every one's cup of tea. It seems, however, that the creamy version is a hit with everyone.
Cream Limoncello
Vodka, one litre of good quality vodka
Lemons, six washed and dried
Sugar, three cups
Lemon extract, one teaspoon
Whole Milk, one quart
Half & Half, 20 ounces
1. First, make the lemon liqueur. Zest the lemons. Place in a large glass container with the vodka and lemon extract. Let sit for 1to 2 weeks. Shake daily.
2. Once the mixture is ready, in a large pot, add the sugar and half and half and milk. Heat till sugar dissolves, stirring it about 5 minutes.
3. Continue heating until it comes to a boil, remove from heat, do that 5 times. After 5 times let cool.
4. When mixture is cool add the lemon/vodka mixture and mix. Strain into a pot through a strainer to catch lemon rind and curds
5. Bottle and refrigerate. Can be kept in freezer.
The gentleman pictured here are certainly viable entries on many personal hit parades, choice of beverages notwithstanding.
One Cup Lentils
20 ounces of Broth (Chicken or Vegetable)
Chopped Garlic, 2 tablespoons
Sun-dried tomatoes packed in oil, drained, dried and slivered
Aromatic Olive Oil
Anchovy paste
Capers, three tablespoons
Olives, any Mediterranean type, pitted, chopped, 1/2 cup
Fresh Lemon Juice, two tablespoons
Sea salt and ground pepper
Chopped Italian Parsley
One Lemon Slice
1. Rinse and drain the lentils
2. Simmer the lentils in the broth with the garlic and tomatoes in a large saucepan from 30-45 minutes or until they are cooked
3. Place the saucepan ingredients in a processor for about 30 seconds, scraping the sides several times.
4. Add the oil, a couple drops of the anchovy paste, capers and chopped olives, lemon juice and salt/pepper to taste. Continue processing until smooth, once again scraping down the sides.
5. Add 1/2 cup of the parsley; pulse several times to blend.
6. Transfer to a serving dish, garnish with lemon and parsley.
7. This is for crostini, or fresh bread, or pita chips and the recipe is a variation of Julee Rosso's who probably knows a lot more about nutrition than wrestling angels.
Would there be a way to celebrate holidays in the US without the ubiquitous pumpkin? It is everywhere from the end of October until the end of the year. Here is offered another way to make use of its attributes putting it together with that universal favourite, chocolate. Togetherness and cookies are part and parcel of this time of year.
Today's message is comfort, sweetness and togetherness.
Pumpkin Chocolate Chip Cookies
Pumpkin Puree c. 500 grams
2 slightly beaten eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons milk
2 teaspoons almond extract
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
12 oz chocolate chips [milk is preferred by author, but semi-sweet might work]
4 cups all purpose flour
4 teaspoons baking powder
1. In a large bowl combine pumpkin, eggs, sugar, oil, vanilla, salt, baking soda, cinnamon and chips.
2. In a separate bowl, blend flour and baking powder.
3. Combine the ingredients in these two bowls and stir until well combined.
4. Use two teaspoons to place on ungreased cookie sheet in small dollops. They will bake at the size they are created.
5. 375 degrees from 10 to 15 minutes.
6. Cool 'em.
Indulge the sweetness.
Limoncello doesn't seem to be every one's cup of tea. It seems, however, that the creamy version is a hit with everyone.
Cream Limoncello
Vodka, one litre of good quality vodka
Lemons, six washed and dried
Sugar, three cups
Lemon extract, one teaspoon
Whole Milk, one quart
Half & Half, 20 ounces
1. First, make the lemon liqueur. Zest the lemons. Place in a large glass container with the vodka and lemon extract. Let sit for 1to 2 weeks. Shake daily.
2. Once the mixture is ready, in a large pot, add the sugar and half and half and milk. Heat till sugar dissolves, stirring it about 5 minutes.
3. Continue heating until it comes to a boil, remove from heat, do that 5 times. After 5 times let cool.
4. When mixture is cool add the lemon/vodka mixture and mix. Strain into a pot through a strainer to catch lemon rind and curds
5. Bottle and refrigerate. Can be kept in freezer.
The gentleman pictured here are certainly viable entries on many personal hit parades, choice of beverages notwithstanding.
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