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Neapolitan Egg Stuffing

One of my favorite parts of the holiday season is enjoying my family recipes that have been passed down for generations. For as long as I can remember I have been enjoying my grandma's Neapolitan style stuffing every Thanksgiving. The most unique part of this stuffing is that the main ingredient is not bread, it is actually egg. This stuffing will really give you a true taste of old world Naples, Italy, because it contains a few classic Neapolitan ingredients including Pine Nuts, Raisins and Prosciutto. This stuffing is sweet and savory and has a wonderful moist, eggy texture. You can make the stuffing and then put it inside the turkey before you cook the big bird, or you can make it separate like my family does. 

 

Ingredients-

  1. 10 Large Eggs (beaten in a bowl)
  2. 1 Small Mozzarella about 3/4 LB diced small (you can use a bran like Polly-O because it doesn't release as much water) 
  3. 1 Cup Raisins
  4. 1/4 Cup Chopped Fresh Flat Leaf Parsley
  5. Two 10 oz Boxes of White Mushrooms- You will be using the stems only! Remove the Stems and  boil them for 5-10 minutes or until tender. Drain and dry with paper towels. Then dice into small pieces. 
  6. Salt and Pepper to taste
  7. 1/3 Cup Grated Pecorino Romano Cheese (I use Locatelli)
  8. 1/3 cup Plain Breadcrumbs
  9. 1/4 Cup Pine Nuts, lightly toasted 
  10. 3 Thin Slices of Prosciutto Chopped into Small Pieces
  11. Olive Oil

 

Steps-

  1. Mix all the ingredients together in a bowl. 
  2. Heat a few tablespoons of olive oil in a large frying pan (just enough to coat the pan).
  3. Pour the stuffing mixture all at once into the pan and use a wooden spoon to push the ingredients around as they cook just like you would scrambled eggs. 
  4. Once the eggs fully scramble and the ingredients come together and the cheese is melted etc. you are all done! If you make it ahead, just pour the stuffing into a pyrex dish and then reheat in a low oven.  You can also stuff your turkey with this stuffing and tie the legs of the turkey closed so it doesn't fall out. 

Acorn Squash with Apple, Sage Cream & Spiced Pumpkin Seeds

It is that time of year again! Thanksgiving is just 10 days away! Everybody knows that the turkey is just a showpiece, we all really look forward to the side dishes! Acorn squash is the perfect Thanksgiving side because everyone gets their own little "cup" of sweet and savory goodness. This recipe is beautiful and will surely take your Thanksgiving dinner Instagram pic to the next level. The squash is rich and slightly sweet with the addition of the dark brown sugar, and then the sage yogurt cream gives it this perfect tangy flavor that cuts through the sweetness, the apples give it a nice juicy freshness and finally we top it all off with spicy toasted pumpkin seeds which give this dish the most satisfying crunch. Happy Thanksgiving!

 

 

Ingredients-

  1. Acorn Squash- 1 half per person
  2. Dark Brown Sugar (1 Tablespoons per half)
  3. Salted Butter (1 Tablespoon per half of squash)
  4. salt and black pepper
  5. Dash of Cinnamon per squash
  6. Dash of Nutmeg per squash
  7. Pinch of Clove per squash
  8. Olive Oil to baste the squash before baking
  9. 1-2 Apples shredded on a mandolin or cut into a fine julienne (I like honey crisp apples but granny smith or macintosh are great too
  10. Spiced Pumpkin Seeds (recipe below)
  11. Sage Cream (recipe below)

Pumpkin Seeds-

 

  1. 1/3 Cup light brown sugar
  2. 2 cups pumpkin seeds shelled
  3. 1 large egg white
  4. 1teaspoon cinnamon
  5. ¼ Teaspooon Ground Ginger
  6. ¼ teaspoon nutmeg
  7. ½ teaspoon kosher salt
  8. a few dashes of cayenne pepper (if you like spicy you can add ¼-1/2 teaspoon)

Sage Cream-

  1. 1 Cup Plain Greek Yogurt (I use Fage 0% fat to cut calories)
  2. 6-8 Fresh Sage Leaves
  3. 1 Teaspoon Honey
  4. Small Pinch of salt and pepper

Steps-

Spiced Pumpkin Seeds-

  1. Preheat the oven to 375F
  2. Stir together all the ingredients.
  3. Spread the seeds out on a parchment paper lined sheet pan in one layer.
  4. Bake for about 15 minutes or until puffed up slightly and brown. Keep an eye on them because they can burn easily. Remove from the oven and stir them up a bit then pop them back in the oven for another 3-5 minutes.
  5. Remove from the oven and allow them to cool and dry out . Sprinkle with a little extra salt if needed.

Sage Cream-

  1. In a food processor or blender, blend together the yogurt, sage leaves, honey, tiny pinch of salt and pepper. Blend until the sage is nicely chopped up and incorporated into the yogurt.  If it is too thick to blend add a drop of water.
  2. Set aside in the fridge until ready to serve. 

Acorn Squash-

  1. Preheat the oven to 425F
  2. Cut the Squashes in half horizontally. Scoop out the seeds and discard.
  3. Place the squash halves on a parchment or foil lined baking sheet. Drizzle the insides of the squash with some olive oil.
  4. Sprinkle each squash half with salt and pepper, a dash of nutmeg, a pinch of ground cloves, and a nice sprinkle of ground cinnamon.
  5. Bake the squash for 45 minutes, remove from the oven and top each squash half with 1 tablespoon of the salted butter and 1 Tablespoon of Dark Brown Sugar and place back in the oven. Bake for another 15 minutes then remove and baste the squash with the melted butter and brown sugar from the center of the squash. Bake another 10-15 minutes  or  so, until the squash is fork tender.  Remove from the oven.

**To assemble- Top each acorn squash half with some shredded apple, a nice dollop of sage cream and then finish it off with some spiced pumpkin seeds.




Summer Lovin Salad- Fava Beans, Sugar Snap Peas, Watercress, Mint Vinaigrette & Manchego Cheese

 

We are in the final days of Spring and sailing right into summertime which to me means sunshine, the beach, relaxing in the park and...the BEST fruits and vegetables are in season!  This salad is the perfect addition to your summer BBQ or dinner party menu.  It is light, refreshing, crisp and very unique in flavor and appearance.  It is unique in that it doesn't have your typical ingredients like Romaine, Arugula or Iceberg.  It uses three things that are in season right now and they are Fava Beans, Watercress and Sugar Snap Peas.  Fava beans are not a common ingredient for most households but they should be! They are beautiful to look at and have a creamy, but crisp texture and almost a cheesy, earthy flavor that goes perfect with my mint vinaigrette and the Manchego cheese. 

Ingredients-

1  1/2 Cups Shucked Fava Beans

3/4 Lb Sugar Snap Peas Washed Throughly

1/2 Cup Watercress Leaves (remove the large tough stems)

1/3 Cup Pearl Onions (frozen and thawed)- You can use fresh as well but make sure you cook them through.

White Sugar (just a dash or two)

Manchego Cheese (Using a potato peeler or mandolin shave long thin strips of cheese and set aside)

Dressing-

1/4-1/3 Cup Fresh Mint Leaves

Juice of half a Lemon

Extra Virgin Olive Oil

Canola Oil

1/2 Teaspoon Honey (you can always add more if the dressing is too bitter)

1 Heaping Tablespoon of Dijon Mustard

1 Small Clove of Garlic

Salt and Pepper to taste

Steps-

First prepare the dressing by blending the Mint, Dijon, Lemon Juice, Garlic, Honey, a dash of salt and pepper and a drizzle of both olive oil and canola oil (using a blend of oils prevents the dressing from being too bitter) in a food processor or blender.   Add more oil a little at a time until it reaches the consistency of a vinaigrette or lite dressing  Add more salt and pepper if needed. Seal in a container and set aside in the fridge to let the flavors meld together.

The Salad-

Remove and discard the stem and natural "string" from each Sugar Snap Pea Pod. Set aside. 

Fill a large bowl of water with ice and water and set aside. Bring a large pot of heavily salted water to a boil and then drop the Sugar Snap Peas in the water.  Boil them in the water for 2 minutes only and then using a slotted spoon remove them from the water and place them in the bowl of ice water to shock them.  This helps them retain their color and crunch and cooks them ever so slightly.  Once they are cooled in the ice water remove them and dry them off on paper towels (set aside).

Do the same thing with the shucked Fava Beans but for about 3-4 minutes or until tender. Drain and shock in the ice water then remove the outer skin gently.  Try not to break up the beans you want them to hold their beautiful shape.

In a small frying pan, place the peeled pearl onions and sprinkle them with a little white sugar.  Cook on medium heat rolling them around and coating them with the sugar until the onions caramelize/brown and they are cooked and heated through.  Set aside.  

Toss the Fava Beans together in a large bowl with the Snap Peas, pearl onions and the cleaned Watercress.

Dress the Salad with a little vinaigrette at a time, making sure you coat each pea and bean evenly but do not over dress.  

Spoon the salad onto a serving dish and then take a few shavings of the Manchego Cheese and lay it on top as shown in my photo.  You can also just shave the cheese and toss it with the salad!  

Enjoy!