Zucchini and Onion with Tomato over Casarecce Pasta

• 1 lb Casarecce Pasta (or other short shapes like Cavatappi, Fusilli, or Penne)
• 3–4 Medium Zucchini (diced into 1/2-inch cubes or half-moons)
• 1–2 Medium Onions (finely sliced)
• 1–26 oz carton of Pomi Chopped Tomatoes
• 4-5 tbsp. Extra Virgin Olive Oil (enough to coat the pan)
• 2 tbsp. salted butter
• 3-4 Garlic Cloves (sliced)
• 1 tsp. Dried Oregano
• Salt and Freshly Ground Black Pepper
• Optional: Red pepper flakes (for heat)
• 1–1.5 cups Grated Cheese (Parmesan or Pecorino Romano, plus more for serving)
• Pasta Water (reserve at least 1 cup) 
• A few basil leaves for garnish

1. Quarter and slice the zucchini. Pat them dry with a paper towel to remove excess moisture for a firmer texture. Slice the onions and the garlic.
2. Bring a large pot of salted water to a boil.
3. While the water is heating, add olive oil and butter to a large skillet over medium-high heat. Add the sliced onions and cook until soft and translucent, which should take about five minutes.
4. Add the zucchini to the skillet and cook, stirring occasionally, until slightly tender. This usually takes eight to ten minutes.
5. Drop the Casarecce into the boiling water and cook until it is just shy of al dente.
6. During the last minute of the zucchini cooking, stir in the minced garlic and red pepper flakes. Season the mixture well with salt and pepper.
7. Reserve about a cup of the starchy pasta water before draining the pasta. Transfer the pasta directly into the skillet with the vegetables.
8. Add a splash of the reserved pasta water if needed and a small handful of grated cheese. Toss everything together vigorously over medium heat for a minute or two.
9. Plate the dish immediately and finish with a more cheese, a drizzle of olive oil and a few fresh basil leaves.

The Ebinger's Blackout Cake

 Who remembers!

"The Ebinger's Blackout Cake is the holy grail of Brooklyn desserts. When the Ebinger Baking Company closed its doors in 1972, they took the official recipe with them, leaving a chocolate-shaped hole in the hearts of New Yorkers..."

OVEN-ROASTED BROCCOLINI WITH RED ONION

• 1-2 bunches of broccolini, ends trimmed
• 1 red onion, sliced into thin wedges
• 2–3 tablespoons extra virgin olive oil
• Pink salt and black pepper, to taste
• Parmesan and lemon for finishing 

Preheat your oven to 425°.  Line a large baking sheet with parchment paper.

Trim 1 inch off the bottom of the broccolini. Cut the red onion into thin slices.

Toss the broccolini and red onion with the olive oil, salt, and pepper until well-coated. Use your hands to ensure the florets are lightly oiled, which prevents them from burning. Place on prepped baking sheet.

Spread the vegetables in a single, even layer and don’t overcrowd.

Roast for 15–20 minutes and flip halfway through the cooking time.

Stalks should be tender and the tips crispy. Serve immediately, optionally topped with parmesan or a squeeze of lemon. 

2 for 1 Glazed Vegetables

 

Pork Osso Buco with Parsley Gremolata

 

• 3 ½/ lb. (4-5) pork shanks
• salt and pepper
• 4 tos. extra virgin olive oil, divided
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped carrot
• 3 garlic cloves, minced
• 1 - 2 cups dry white wine
• 1 or 2 cups of chicken stock
• 128-ounce can puree tomatoes
• 1 tsp. dried thyme
• 2 bay leaves
• 2 tos. tomato paste
• lemon, zested

Preheat oven to 325°F.

Season the pork shanks on both sides with the salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat. Place the shanks in the pot and sear each side for about 3 -4 minutes, creating a nice crust. Work in two batches because the shanks most likely are not going to fit in the pot all at once for the searing process. Remove the shanks from the pot to a plate. Do not wipe out pot. Lower the heat to medium.

Add the other 2 tablespoons of olive oil to the pot. Add the chopped vegetables to the pot, including the garlic. Sauté for about 6 - 7 minutes, until the vegetables soften. Raise the heat a little and add the white wine and cook for about another 3 minutes. Add a cup of the chicken stock and the tomatoes - if you are using whole tomatoes, just crush them with your hands as you put them in the pot. Add the thyme, bay leaves, tomato paste and lemon zest. 

Cook for a few minutes, stirring, to blend the tomato paste. Return the shanks to the pot and nearly submerge them in the sauce. Cover with a tight-fitting lid, place in the oven and cook for about 2½ hours. If you have too much sauce, reduce by half: simmer on stove until the volume is reduced and thickened.

Spoon some sauce over the shanks and serve the rest on the side. Sprinkle the gremolata over the pork. Serve the pork with polenta or pasta.

BLASTOU (YIÁ-YIA'S CORNBREAD) also known as PLASTOU

 

• 8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 1 cup chopped onion
• 1 3/4 cups yellow com meal
• 1 1/4 cups all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 3 eggs
• 1 1/2 cups crumbled feta cheese
• 1 1/2 cup drained, chopped spinach
• 1/2 cup chopped fresh basil

1. Preheat oven to 400 degrees F. Butter a 9x9x2 inch baking pan.
2. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
3. Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl.
4. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
5. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix cheese together with spinach, basil, and onion.
6. Pout half of the batter into the pan. Pour filling on top and finish off with rest of the batter.
7. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes.
8. Cool 20 minutes in pan. Cut cornbread into squares.

Avgolemono Soup (Greek Lemon Chicken Soup)

 

This recipe yields a velvety, bright, and deeply comforting soup. The key is the tempering process, which transforms the eggs and lemon into a creamy sauce without using any dairy.

Serves 6-8

• 10 cups chicken broth (high quality)

• 1 cup dry orzo (regular or Gluten-Free)

• 6 large eggs, separated (room temperature)

• 6 lemons, juiced (about 1 to 1.5 cups)

• 1 cup cooked chicken, shredded or cubed

• To taste: Salt and white pepper

• Optional: Fresh dill for garnish

In a large pot, bring the chicken broth to a boil. Add the orzo and a pinch of salt. Reduce heat to medium and simmer until the orzo is al dente (usually 8–10 minutes). Once cooked, turn the heat to the lowest setting.

While the orzo simmers, separate your eggs.

• In a large bowl, hand beat the egg whites until they are frothy.

• Whisk in the egg yolks until combined.

• Slowly pour in the lemon juice while continuing to whisk.

To prevent the eggs from curdling, you must warm them up gradually: Use a ladle to slowly scoop about 2 cups of the hot broth from the pot. In a slow, steady stream, whisk the hot broth into the egg/lemon mixture. Whisk constantly to ensure the eggs stay smooth and creamy.

Slowly pour the tempered egg mixture back into the main pot with the orzo and remaining broth. Stir gently over low heat for 1–2 minutes until the soup thickens slightly and coats the back of a spoon.

Note: Do not let the soup boil once the eggs are added, or it may separate.

Stir in the cooked chicken. Season with salt and white pepper to taste. The white pepper is essential here as it blends into the pale color of the soup while providing a gentle heat.

Serve immediately in deep bowls. Top with a crack of fresh white pepper and a sprinkle of fresh dill. If the soup sits and thickens too much (as orzo tends to absorb liquid), simply thin it out with a splash of warm broth or water when reheating.