Stir-Fried Rice Noodles

Before the Food Network, if you wanted cooking lessons you would tune into PBS to watch people like Julia Child or Jacques Pepin or if you were lucky enough to be friends with my mom, you could learn right in her kitchen.

 

We had Filipino neighbors who lived down the street and in the 80's my mother asked one of the ladies of the household to come do a cooking lesson for her and her friends. This stir-fry quickly began a hit in our house and still is today.

 

It is very versatile as you can use whatever veggies and proteins that you wish. The original recipe called for Chinese sausage that is a bit hard to find. I substituted shrimp here but tofu, pork or chicken would work well too.

 

 

Ingredients:

3 tbsp. peanut oil

4 cloves garlic, chopped

2 carrots, cut into strips

2 stalks of celery, sliced (including tops)

1 pkg mushrooms, sliced

3 scallions, cut into thin strips

2 cups Chinese or napa cabbage, cut into strips
1/2 lb shrimp, peeled and cut into thirds

1 pkg rice noodles

3 tbsp. soy sauce

1 1/2 tbsp. fish sauce

14 1/2 oz can of chicken broth

 

 

 

Begin by preparing the rice noodles as directed - by either soaking then in hot water or boiling for 3 minutes. Drain and put aside.

 

Heat the peanut oil in a large wok. Add the garlic, carrots, celery and scallions and stir-fry until just beginning to soften (about 3 min).

 

 

 

Add the mushrooms and continue to stir fry until mushrooms are soft.

 

Add the shrimp and cabbage and stir-fry until the shrimp turns pink (about 3 min).

 

 

Season with the soy sauce and fish sauce and mix well.

 

 

Add the chicken stock.

 

 



 

 

 Add the noodles and cook until the liquid is absorbed.

 

 

 

 

 



Tomato Basil Soup

 

 

Nothing tastes like summer to me more than a bowl of tomato basil soup (except maybe Stuffed Zucchini). And no better tomato to make it with than Jersey's finest. Anyone from New Jersey knows that there is nothing better than late August Jersey tomatoes (and corn!). No sooner have they ripened on their vines than I make this soup...over and over and over, until alas they disappear for another year.

 

We grew an abundance of tomatoes in our garden growing up. I used to love eating them right off the vine or in a cold gazpacho or creamy, crunchy BLT - pleasures reserved for the way-too-short tomato season. The nice thing about this soup is that it can be frozen before adding the broth and thus enjoyed all year-round.

Ingredients:
3 tbsp. margarine
1 large onion, chopped
1 carrot, chopped
4 large ripe tomatoes
1/2 cup packed basil
salt to taste
3/4 tsp sugar
14 1/2 can of chicken broth
1 tbsp. Pastina

 

Start by preparing the tomatoes. Score the bottom of each tomato with a cross. This will make removing the skin much easier.

 

 

 

Blanch the tomatoes in boiling water until you see the skin beginning to pull away (3-5 minutes).

 

 

 

 

Remove the tomatoes and rinse under cold water or let cool until you can handle them. Remove the skins and then coarsely chop.

 

 

 

 

In a large pot, melt the margarine and sauté the onions and carrot until the onion is limp.

 

 

 

 

Stir in the tomatoes, basil, salt and sugar.

 

 

 

 

Bring to a boil and simmer until tomatoes are mushy - about 20 min.

 

 

 

 

Cool and puree in blender.

 

(This is the point at which you can freeze the mixture)

 

 

 

To serve: boil 1 can of chicken broth, add the Pastina and cook until pasta is done.

 

 

 



Stir in the tomato mixture and heat (do not boil).

 

 

Eat while dreaming about summer....its only 279 days away.

String Beans and Frankfurters

 

 

Ingredients:

1 large onion, chopped

1 pkg beef hot dogs (can substitute turkey or veggie)

1 lb string beans, ends snapped off

1 large can plum tomatoes

1 cup basil (whole leaves)

 

 

My mother used to make this in a pressure cooker. Today, we both use our crock pots but it can also be made in a regular, large pot.

 

Saute the onions until translucent.

 

Add the remaining ingredients.

 

 

 

Cook until string beans are nice and soft (about 4 hours in a crock pot).

 

 

 

 

 

 

 

 



Broccoli and Macaroni

Ingredients:
1/2 lb Ditalini pasta
1 large head of broccoli, cut into small pieces
Garlic salt

Begin by cooking the pasta according to directions.

When its about half way done, add the broccoli and cook until pasta is done.

Spoon into serving bowls including some of the cooking water.

Season with garlic salt.


Squash Blossom Pancakes

 

 

I love the sight of the first zucchini blossoms blooming. It means that summer is in full swing, local vegetables are on their way and I can make one of my favorite summer snacks.

 

On a trip to Rome and the Amalfi Coast with my parents back in 2004, I was so excited to see squash blossoms or 'fiori di zucca' on so many menus. I had it sauteed in pasta and stuffed with cheese and deep fried. The latter is how you will find it on most menus in the US (hopefully with an anchovy tucked inside!).

 

I remember another time, visiting my younger sister in Maine. We spent the day hiking in Acadia National Park and then stopped for a nice dinner outside of Bar Harbor, changing out of our sweaty clothes in the back of her car. Most people would probably look forward to something hearty after a long, hot strenuous day of hiking but we immediately began to salivate at the sight of stuffed squash blossoms on the menu.

 

If you search the web, you will find endless recipes for stuffed blossoms but I prefer these pancakes, a recipe from my Aunt Marian, as they highlight the nutty flavor of the blossoms rather than masking it with a blob of cheese (though that's good too). These were enjoyed as a side dish to our Mixed Hamburgers on Friday night of our cooking weekend.

 

 

Ingredients:

20 squash blossoms cut into small pieces

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp pepper

1 cup water

1 egg

grated cheese

1 can chopped anchovies (optional - omit salt if using)

 

 

When picking squash blossoms, make sure to do so early in the morning and try to only pick the males. For those of you who slept through biology, the female flowers will yield the fruit, or in this case, the squash. The males (useless once they do their pollinating - ha!) will be attached to a long, skinny stem as opposed to the females who will be attached to a bulb or the beginning of a squash.

 

If you don't have access to a garden, I have seen squash blossoms at larger farmer's markets and at Whole Foods, usually in July.

 

The boys

 

 

To prepare, cut of the stems, slice open and remove anything inside.

 

 

 

 

 

 

 

 

 

In a bowl, mix flour, baking powder, (salt) and pepper. Add egg and water and beat with a fork until smooth. Add flowers, anchovies, and grated cheese. Mix well.

 

 

Batter

 

 

Fry in oil, using a serving spoon to place batter in frying pan.

 

 

 

 

 

 

 

When edges brown and bubbles break on top (like pancakes), turn, and brown on other side.

 

Serve immediately and enjoy !

 

 

 

 

 

 

 

 

Antipasto

I'll begin my Martorana Cooking Weekend posts the way most Italian holiday meals begin - with Antipasto. Literally meaning "before the meal", its a way to curb your guests' appetites while the aroma of Roast Turkey or Sunday Sauce fills the air.

Antipasto was always a part of our holiday meals no matter at whose house we gathered and we still follow that tradition today - every time, no question about it.

Traditionally, antipasto is a mixture of pickled vegetables, meats and cheeses. In my family, we always include the exact same things, and always served on a dish especially made for antipasto, with separate compartments (so that your pepperoni doesn't taste like anchovies) and with small dishes and teeny, tiny forks.

 

My mother and I were in Italy just before my brother got married. We were in a ceramic store on the Amalfi Coast looking for something to buy as a shower gift. As soon as we spied an antipasto dish we knew it was the perfect choice. No better way to teach the newest family member what was expected before Easter Dinner !

 

It was only natural to enjoy some antipasto during our weekend at the Cape. We included the usual store bought items: anchovies, artichoke hearts, olives, pepperoni, sharp provolone and made two from scratch which you will find directly after this post: Marinated Mushrooms and Roasted Peppers.

 

So good - every time !

 

Curbing appetites

 

 

Aerial View

 

 

Marinated Mushrooms

Ingredients:
1lb fresh mushrooms
1/4 cup wine vinegar
1 tbsp. chopped parsley
1 clove garlic, cut in half
2 tbsp. olive oil

1/2 tsp. salt

1/4 tsp. oregano
Dash of pepper

Wash the mushrooms and cook in a small amount of boiling salt water until slightly tender, about 5-10 minutes.

 

 

Drain and add to a bowl with the remaining ingredients.

 

The remaining ingredients


Marinate in the refrigerator over night. Remove the garlic before serving.
 

 

Roasted Peppers

Ingredients:
Bell peppers (any color)
Olive oil
Fresh garlic, minced

There are many techniques for roasting peppers. In the old days, they would hold them over the open fire of a wood stove. The modern equivalent would be the open flame of a gas stove (using tongs of course). A much simpler way is to lay them flat under the broiler.

 

Cut the top off of the peppers, cut in half lengthwise and remove the seeds. Place skin side up on a cookie sheet and press down so that they lay as flat as possible. 

Broil on high until the skin becomes mostly black and blistered. WATCH THEM. They should take between 5 and 10 minutes.

Remove from the broiler and place them in a paper bag. This will allow them to steam and the skin will come off much easier. Wait 15 minutes, remove from bag and rinse under cold water while rubbing the skin off with your hands.

 

Cut the peppers into slices and toss with garlic and olive oil. Refrigerate over night.

Stuffed Zucchini

Late summer means lots of great vegetables from the garden or farmer's markets. My father had a huge garden in our backyard in Glen Rock. He always grew tomatoes, peppers, string beans and zucchini among other things. He has an equally large garden today at my parent's house on Cape Cod. He tends to it like a delicate piece of art resulting in beautiful, colorful and delicious produce.

 

This is one of many zucchini recipes made in the Schmitt household and the one I make at the first sign of local squash. The zucchini is hollowed out and stuffed with onion, tomatoes and cheese - it tastes like summer !

Ingredients:
1 medium zucchini
1 small tomato
1 small yellow onion
salt and pepper
1 oz Swiss cheese, grated or cut into small pieces
Parmesan cheese, grated

Local is best

 

The first thing you need to do is hollow out the zucchini "boats". Cut the ends off the zucchini and then in half length wise. Using a small spoon, scrape out the soft pulp and seeds. Chop the flesh into small pieces and set aside.

 

 

Blanch the zucchini halves in boiling water for 3 minutes and remove.

 

 

Meanwhile, chop the onion and tomato.

 

 

 

 

Heat the olive oil in a medium skillet. Add the tomatoes, onion and zucchini flesh and sauté until the onions are just beginning to brown.

 

 

Turn off the heat and add the Swiss cheese until just beginning to melt.

 

 

 

Spoon the mixture into the zucchini boats and sprinkle with Parmesan cheese.

 

 

Bake at 350 degrees for 20-25 minutes or until the top is lightly brown.

Cucumber Zucchini Soup

I love soup any day of the year but my favorite soups are the ones my mother made with vegetables from our garden. Now that the farmer's markets have re-opened in Hoboken, I look forward to making huge pots of these to enjoy on even the hottest of summer days.

This particular soup solved an ongoing dilemma in the Schmitt household - what to do with the onslaught of zucchini plucked from my father's garden. In particular, what to do with the extra-large ones that were left to grow a bit too long. Because of their large, inedible seeds, they were assigned to dishes like this one by discarding said seeds and using the flesh alone.

Choose your weapon

Ingredients:

3-4 medium zucchini (or 1 jumbo!), sliced

1-2 medium cucumber, peeled, de-seeded and sliced

3 ribs celery, sliced

2 scallions, sliced

3 cloves garlic, minced

4-5 cups of chicken or vegetable broth

1/2 tsp dill

1/2 tsp thyme

Salt & pepper

1 cup heavy cream (or milk, yogurt, sour cream)

Simmer zucchini, cucumber, celery and scallions with herbs in broth until soft.

Before

After

Let cool slightly. Puree in blender or food processor.

Season to taste with salt and pepper. Stir in cream.