Sunday, July 31, 2011
Thursday, July 28, 2011
Sunday, July 24, 2011
2 tsp. freshly ground black pepper
2 tsp sea salt20 oz. Cucuzza, 1 Medium Squash or part of a larger one, peeled with a carrot peeler and cut into 3/4-inch cubes1 Lb. ripe tomatoes, cored and chopped (& a 14-oz. can of chopped tomatoes, including juice)2 Baking potatoes, peeled,then cut into 1/2-inch cubes
4-6 carrots (peeled chopped rustica)
3 ribs celery
6 banana peppers
2 bell peppers
1 onion diced1/2 Cup chopped Italian parsley 8-10 snipped fresh basil leaves
1-2 branches Oregano
1-2 branches Rosemary
1-2 branches Thyme
1 can vegetable broth
Cook Sausage and Reserve
saute veggies in olive oil, when they start to get tender, add sausage and canned tomatoes with juice and broth to cover. Simmer on med heat 1.5-2 hrs
with Grated Romano Cheese
with Italian Bread
1 1/4 C. OIL
1 1/2C SUGAR
1 TSP VANILLA
2 C. DICED ZUCCHINI/OR CUCUZZA
2 TSP BAKING SODA
2 TSP BAKING POWDER
1 TSP SALT
1 TSP CINNAMON
1 TSP CLOVES
1 C. NUTS (PECANS CHOPPED)
BAKE AT 350 DEGREES FOR 1 HR 15 MINUTES
**COOKS NOTES: YOU MAY USE BISQUCK INSTEAD OF FLOUR AND OMIT BAKING SODA AND POWDER. ALSO I ADDED A TSP EACH OF ALLSPICE AND GINGER.
Sunday, July 17, 2011
The Cucuzza is from the gourd family but is used as a squash. I have only had this once at a San Giovanni potluck and old man everyone called Uncle Joe grew them and prepared them he called them googoots . His recipe was like this one from cucuzzasquash.com
Courtesy of :
I saw this photo on the above website. What a fabulous picture. He looks like the Italian Uncle everyone wished they had. I had no idea that cucuzza
was grown on a trellis as shown. He definitely took great pride in gardening and growing his prized cucuzza.
Minestra di Cucuzza e Tenerumi
Far greater than the sum of its parts, this uncomplicated and refreshing dish comes together very quickly.
Minestra di Cucuzza e Tenerumi
Copyright © 2010, Skip Lombardi
4 oz. pasta corta (tubettini, ditali, or other short, tubular pasta)
3 Cloves garlic, minced
1 tsp. peperoncini ( more to taste)
1 tsp. freshly ground black pepper
2 Tbsp. olive oil
6 Tenerumi, each about 10” long (optional)
20 oz. Cucuzza,
1 small fruit or part of a larger one, peeled
with a carrot peeler and cut into 3/4-inch cubes
1 Lb. ripe tomatoes, cored and chopped
(or a 14-oz. can of chopped tomatoes, including juice)
8 oz. new red potatoes, previously boiled in their skins,
then cut into 1/2-inch cubes
1/2 Cup chopped Italian parsley
or 8-10 snipped fresh basil leaves
Salt to taste
Fruity olive oil to finish
4 Tbsp. Freshly grated pecorino, Romano,
or other Italian grating cheese
(Aged caciocavallo might be a Sicilian choice.)
–Variations of this dish appear throughout Sicily and in the kitchens of Sicilian immigrants. Potatoes seem to be an American addition.
–Many cooks simply add the dry pasta and 1-2 cups of water to the pan along with the cucuzza and tomatoes, resulting in a dish with less-defined textures. We prefer a little crispness to our cucuzza and are sticklers for pasta al dente, hence the sequence we present here.
Boil the pasta in salted water for 3-4 minutes; it will be less than al dente.Drain the pasta and set it aside. Reserve 2-3 cups of the starchy pasta water.
In a large pan at least 2 inches deep, sauté the garlic, peperoncini, and black pepper in olive oil. Add the cubes of cucuzza and sauté on medium heat for 7-10 minutes, or until crisp-tender.
Meanwhile, if you are using them, wash and chop the tenerumi stems and leaves into 1/2 inch pieces. Add the tenerumi and the red-skin potato cubes to the cucuzza. Sauté for 2 minutes or until the greens are wilted. Add the tomatoes and any collected juice. Simmer for 3 minutes and add the undercooked pasta and a few ladlefuls of the pasta cooking-water, depending on how “soupy” you would like your dish.
Gently stir to combine and simmer for a minute or two, then turn off the burner. The pasta will continue to cook in the residual heat. Taste for salt.
Stir in the chopped herbs and ladle the minestra into shallow bowls. Drizzle a bit of olive oil over each serving and sprinkle on just a little grated cheese (Don’t overdo the cheese—the subtle, sweet flavor of the cucuzza should predominate.)
Enjoy hot or lukewarm, accompanied by good bread.
This is another wonderful and interesting recipe
I came across in my search for cucuzza recipes.
Chocolate Cucuzza Cake
1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded cucuzza (Seen note below)
6 tablespoons butter, softened
2/3 cup packed brown sugar
1 cup sweetened coconut
1/2 cup chopped pecans
1/4 cup milk
Change Measurements: US Metric
Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Preheat oven to 325°F.
2 In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
3 Add eggs, one at a time beating well after each addition.
4 Add vanilla and beat well.
5 In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
6 Add dry ingredients to the creamed mixture, alternately with buttermilk.
7 Stir in shredded cucuzza.
8 Pour batter into a greased 13X9-inch baking pan.
9 Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
10 Allow cake to cool on a wire rack for about 10 minutes.
11 Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
12 Spread over warm cake.
13 Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
14 Cool cake completely before serving.
15 ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
Courtesy of: http://www.food.com/recipe/chocolate-cucuzza-cake-245186#ixzz1SPpjBbfn
Saturday, July 16, 2011
Friday, July 15, 2011
The turtle is pretty good size I'd say 12 inches long 10 inches wide. I sent pictures to a site I saw online and within 45 mins. I got a response:
That's a female Red-eared Slider.
Tim Cole(512) 83-SNAKE
She is in my backyard and tomorrow I will try and find a water receptacle appropriate for her. I have always wanted a turtle for the garden. I hope the garden and this type of turtle
are compatible. I am going to do my very best to give her a happy and healthy habitat
I just have to find a name for her now.
Ruth Lacquement Katherine, Bill Cherry is right! That's a great story and you told it so well...SO funny!
Grilled Prosciutto-Wrapped Figs
12 fresh figs1/4 lb.
Preheat grill to high (gas) or until coals are glowing (charcoal).
4 C Roma tomatoes, Roasted
1 green bell pepper (Roasted)
or Garden peppers such as Banana Peppers(Roasted)
1 jalapeno (Roasted) seeded and ribbed
* Over a charcoal grill ( For the smoky flavor) but you can use a gas grill. Roast the tomatoes, peppers , onion, and in a wad of tin foil add olive oil and un peeled garlic cloves and roast with other ingredients. Tomatoes and peppers should split and the skins become black and charred. You can dispose of half the charred skin as you like, it depends on how much of that flavor your taste buds enjoy.
Place all the ingredients in a blender and blend until smooth.
Serve chilled, the colder the better.
I serve this in shot glasses with a boiled jumbo shrimp, lemon twist, avocado slice skewered on the rim. I also like to add a dab of blue cheese crumbles on top and french or herbed bread as an accompaniment
Wednesday, July 13, 2011
Sunday, July 10, 2011
Grandma and Sally helping
Years later my Step Grandmother made Christmas aprons for all the grandchildren. I was newly married and broke it out only on special occasions.
When I started my bakery business in Guam in 1992, I tied one on for the first time professionally. That seems like a life time ago.
I had fond remembrances of old aprons but never gave it much more thought than that. After seeing that interview and subsequently buying all her books. I had kindled a nostalgia for aprons. I brought mine out and began wearing them and adding to my collection. I have aprons from several countries. My husband and I hosted a French Student one summer and his mother sent me a lovely book and apron from the Basque Region between Spain and France where they lived. That has to be the most perfect gift I have ever received.
Today I will put on one of my aprons clean my house, pick tomatoes and peppers from my garden, Bake a Tomato and Spinach tart, and take a moment to reflect fondly on all the women in aprons who have touched my life.