You have the ribs cooking, the burgers prepped, the dogs waiting patiently for their turn on the grill. Salads, cupcakes, all the stuff that make a BBQ on the Fourth what it is. So what’s missing? Scratch your head, um, er, aha! you forgot the garlic bread, what fourth of July celebration should be without it? (Well most of them if you aren’t of Italian heritage, but a post for a different date). So this is as easy as it gets. What you need is a loaf of Ciabatta bread (or loaf of your choice, but Ciabatta works best), a stick of butter (per loaf), chopped garlic (I use my microplane, this way you don’t get big chunks and the garlic melts into the butter), a rimmed baking sheet, and that’s it. If you want to get fancy and add chopped herbs, have at it, but wait until the butter garlic mix is done. Slice the Ciabatta loaf in half as shown so that you have two pieces. Grill the bread to get nice marks (or put under the broiler to toast), and set aside. While bread is grilling, place the butter and garlic in the baking pan and melt, stirring to make sure all blended. You can do this on the grill or in the oven as well. When the butter is melted and mixed with garlic (slightly toasty NOT BURNT) place the grilled sides of the bread on the sheet pan into the butter mix and let the bread soak up the mixture. Place the two sides back together, slice lengthwise, and VOILA! Best Easy Garlic Bread! You will never make it another way, I promise.
Just in time for America’s favorite holiday, I bring you Red, White, and Blue Berry Salsa. This beautiful side is can be served in a multitude of ways with a multitude of savory or sweet items, is easy to make, doesn’t require a great deal of time to prepare, involves a minimal amount of chopping and no heat, and looks gorgeous on the plate! What more could you ask for in a party food? And how and what do you need to prepare it? Think your regular salsa ingredients: onion–use Vidalia, white, or the white part of scallions; pepper-use Fresno to keep the color theme, but if you can’t find them, Jalenpeno works fine, even a pinch of red pepper flakes in a pinch-you need some heat; a splash of Balsamic to keep the sweet, a splash of olive oil and coarse sea salt to keep the savory; finally, strawberries, raspberries, blueberries, even blackberries, whatever you like to keep the red and blue idea. Mix the ingredients together and let sit for about 1/2 hour to allow the flavors to marry. Serve along side grilled steak, hamburgers, or sausages. Serve atop vanilla ice cream. Leftovers? Serve the next day on some toast or yogurt for breakfast. See? Berries, they’re not just for whipped cream and scones, and certainly not boring! One more thing, as it is a celebration, don’t forget the champagne! Happy Birthday America!
I come from a family with a lot of Josephs: Mother, grandparents, brother, cousins, you know, a lot. So March 19 has a special place in my heart, not only because it is the St. Patrick’s Day equivalent for Italians, but also because of the fried dough nibbles my mom (and my grandmother, my aunts, my sister, you get the picture) would make to celebrate the date. So today, I bring you zeppole. Not a very sophisticated recipe, but so good. For ten zeppole each consisting of a quarter cup raw product, you will need one package of yeast dissolved in 1 1/4 cup warm water (proof to make sure it bubbles), 1 1/4 cup all purpose flour, and a pinch of salt. Mix the flour into the proofed yeast and water mixture, add pinch of salt and set aside to rise for about an hour and a half. You can make this the day before and let mixture rise in the fridge, just bring it to room temperature before cooking. Your mixture should be a bit soupy as shown in photo. When ready, bring about a cup of oil to high heat and set a paper bag-the paper bag is important, it is part of the tradition-aside and next to your pot. Add a 1/4 cup of mixture to oil and watch it fry. When the zeppole is cooked on one side, it will turn itself over, but if it doesn’t, just give it a nudge; you want both sides a golden color. That’s it. When ready to serve, dust with a bit of powdered sugar, or a mix of powdered sugar and cocoa powder or whatever you think you might like. You can probably serve them with something savory, but I am worried that my Italian ancestors will haunt your dreams for a year. In any event, enjoy. And if your name is Joseph or any close derivation thereof, I wish you a very happy feast day!
Did you know that tomatoes are called love apples in some circles? What better day for this great recipe that is a riff on something I saw in Milk Street Magazine, and it comes together in under an hour. It is perfect for your pre Valentine’s Day dinner aperitivi. It utilizes those pint sized containers of grape or cherry tomatoes that are always around and gives them an elevated status beyond a toss in for a salad. For one pint of tomatoes (a container), you will need 2 cloves of peeled and smashed garlic, 4 Tablespoons of olive oil, a pinch of salt, 1/4 teaspoon sugar, a bay leaf, and 1/2 cup of water. In a heavy duty pot, heat the olive oil over medium high heat and add the garlic. Cook until the garlic is golden, about a minute. Add the remainder of the ingredients and bring the mixture to a boil. Reduce the heat to medium and cook until all the tomatoes have burst, about 15-20 minutes. Stir occasionally to prevent the tomatoes from sticking. After all have burst, reduce heat and continue to cook another 15-20 minutes until the mixture resembles a thick sauce. The oil will come to the top and at that point the mixture is cooked. Set aside to cool. It will continue to thicken. Serve on a slice of good toasted bread for a take on bruschetta with a bit of basil and there you have it. Gluten Free? Just use your favorite gluten free loaf. Or add to an endive leaf. Don’t forget the champagne and a kiss. Happy Valentine’s Day!