Grandma Mary's Stewed chicken

In honor of my grandparents anniversary, I wanted to make something special to bring their memory into my house. One thing I distinctly remember eating at my grandmother's table, was her delicious chicken stew. We would soak up the gravy with bread until every last drop was gone. Everything from its hearty ingredients to its orange color make it the perfect fall/winter comfort food.

Ingredients:

8 peices of chicken (legs, thighs, breasts)

3 cans of tomato juice (3 cups)

4 chicken bullion cubes 

4-6 potatoes 

4 carrots

2 cups of water 

3 cloves of garlic, sliced 

1/2 a medium onion, diced 

1/4 cup White wine 

1/2 tsp salt

1/2 tsp pepper 

Serve over white rice, with bread on the side for dipping. 

Instructions:

1. Peel and cut all your ingredients. Cut the potatoes into either a halfmoon or cube shape. Cut the carrots into coins or logs. Set aside. 

2. Rinse your chicken peices and pat dry. Set aside.  

3. In a large pot, add enough olive oil to cover the bottom of the pan with a thin layer. 

4. On medium heat, add your garlic and chicken. 

5. Brown the chicken. Mix with a wooden spoon until all the chicken peices have been browned in the oil. 

6. When a nice color appears on the chicken skin, add in your cut vegetables. 

7. Add in your tomato juice, wine (optional), water, salt, pepper, and bullion cubes. 

8. Stir well to rotate the ingredients from the bottom to the top. 

9. Continue to cook on medium-low until the chicken starts to fall off the bone, and the potatos and carrots pierced easily with a fork. About 2-3 hours. 

10. Enjoy! 

Behind this recipe:

Mary and Mike were one of the most vibrant couples you could ever meet. Mike was a handsome World War II medic just returning from his service overseas. Mary was an independent woman who left her home to start a new life in NY. They both found work in a local travel agency. Fireworks went off when his blue eyes met her dark brown. They were married September 25, 1949. They had 3 children, and lived happily in Astoria, NY. They were married for 53 years. 

Mike and Mary may have been destined for each other, but they were meant to be grandparents. They were our constant companions. In the winter months, we would visit for dinner and spend the day while our parents were at work. In the summer all 7 grandkids would go with them to their Florida home. Our sunny summer days were spent lazily enjoying each other's company by the pool. And on rainy days it was a mad house.

     A beautiful, unforgettable madhouse. We would hide in closets during thunderstorms, perform plays, have fashion shows and set up stores around the house. We would collect things: the toothbrush holder, soap canister, and buckets of paint from the garage, and sell them back to grandma one by one. But everyday she played along, and every night we sat together. We would eat our cherry nut ice cream and watch Nick at Night- oblivious to the heat lightning that lit up the Florida night sky. We hadn't a care in the world; It was the golden period of our lives.

In 2001, Mike passed from a heart attack. Mary immediately developed Alzheimer's, rapidly progressed through her grief. She would find herself walking down Astoria Blvd with a suitcase and nowhere to go. It was a sudden rip that cut so deep, and left us all in shock. Our world as we knew it was over. Nothing was left but immese sadness and a giant memory that developed into a shadow. Although he is gone and she no longer remembers, I can remember everything. Their voices, their smells, the feel of grandma's sweater with the Lacoste alligator in the corner... 

   Making this dish, and carrying it to the table I am reminded of grandma. I can picture her carrying out a big pot from her Astoria kitchen and placing it onto the yellow embroidered tablecloth. I remember the feeling of being in that dining room: the sounds of Jeopardy on the tv, the finished crossword pushed to the far end of the table, the savory smell of the food...and with my first bite, I am taken back, and I am with her, as if nothing ever changed. 

Cannoli

Ingredients for filling:
3 cups of fresh ricotta
1 1/2 cups sugar
1 tsp of candied orange/fruit or orange peel
1 tsp mini chocolate chips
Candied cherries

1. Blend the fresh ricotta and sugar together with a hand-mixer until creamy.
2. Stir in the chocolate chips and orange peel.
3. Store in refrigerator until ready to use. 1-2 days.

Ingredients for shell:

2 cups of flour

2 tbsp white wine vinegar 

2 tbsp of marsala wine

1/4 cup of powdered sugar 

1 tsp of cinnamon

1 tsp of coffee powder 

1 tsp salt

1 tbsp of unsweetended cocoa powder

1/4 cup of butter 

1 medium egg

Oil for frying
Egg wash for sealing the cannoli shell

I didn't have the metal cannoli shell molds, so I made mine. 

Instructions for shell: 

1. In a large mixing bowl, mix your flour and butter well with your hands or food processor until all the butter is dispersed.
2. Add your sugar, cinnamon, coffee powder, cocoa powder, salt, egg, vinegar, and marsala wine.
3. Knead the dough. A ball should form, a little tougher than bread dough.
4. Cover with plastic wrap and place in refrigerator for an hour.

5. After 1 hour, take the ball of dough out of the fridge. Cut into 4 equal pieces, and work with one at a time.
6. Using a rolling pin, roll out your first wedge of dough on a lightly floured surface. For thinner cannoli shells roll them out 1/10 an inch thick. I rolled mine thicker, about 1/8 inch thick. 

7. Using the lip of a cup or bowl, cut out a circle. Pull it into an oval shape and wrap around your dowel or mold.
8. Dab with a bit of egg white to form a seal with the overlapping piece of dough.
9. Heat up your oil to 340 degrees.
10. Fry only 1 or 2 at a time. Any more will crowd and the shell will not fry correctly.
11. When cool slip the mold out of the shell. It will come out smoothly. If you only have a few molds, you will have to work quickly to wrap more dough before the oil cools. 

The cannoli shells can be made 1-2 days before, and stored in a sealed container at room temperature. Best made and served immediately. 

Filling the cannoli:
1. Put your cannoli cream filling into a plastic zip block bag.
2. Cut off one corner, and pipe into the cannoli shell. Pipe from one side, starting in the middle and working your way to one end. Repeat on the other side.
3. Place a candied cherry on either end of the cannoli, and sprinkle with powdered sugar. Serve immediately. 

Special thanks to my roommate Ashley, who helped me saw these. You are the best and so supportive of every crazy idea I have. Thank you. 

Traditional Italian Manicotti with fresh ricotta

This recipe yields the most DIVINE ricotta you have ever tasted! This recipe will yield about 2 cups of ricotta. If you decide to double, or even triple it, it is best to do it in small batches.

Ingredients for ricotta:

1/2 gallon of whole milk

1 cup of heavy cream

1/4 cup lemon juice 

1 tsp of kosher salt

Instructions: 

On medium heat, stir milk, cream and salt together until the mixture is at a full and rapid boil. Remove from heat and stir in lemon juice. Let stand for 5-10 minutes without stirring. Pour through a colander lined with a cheese cloth. Wrap the ends of the cheese cloth and lift up, so that the juice drains. Place in the fridge either hanging over a bowl, or in the colander with a bowl underneath to catch the drippings. 

Make sure you have an entire package of cheesecloth per batch. If you try and use less, there will not be enough to catch all the cheese and some will pass through the cloth. Also, if you use less you wont be able to have the extra to knot at the top. 

Originally you are supposed to store the ricotta while hanging, to better drain the cheese. But in a modern refrigerator that might not be possible. Laying it in a strainer over a bowl works just as well, but might take an hour longer. 

Fresh ricotta, ready to make into filling for either manicotti or cannoli cream. 

Ingredients for the manicotti crepes:

1 cup flour

2 eggs

1 tsp salt

1 cup of milk

1 tsp butter

Instructions for the manicotti crepes: 

Wisk together ingredients. Heat up your non-stick pan on medium heat. It is a good idea to spray Pam onto the pan for the first few crepes. Pour a ladle full of the batter into the pan at a time. It will be very similar texture to a crepe. After 1 minute, flip and heat the other side for 30 seconds to a minute. Put crepes on wax paper to cool until use. Wipe the pan after each crepe with a wet paper towel. Makes 15 crepes.

Ingredients for filling: 

1 1/2 cups of whole milk ricotta

1 cup freshly grated ParmesanRomano 

2 eggs, beaten

2 tbs parsley 

6 ounces mozz cheese, cut into strips

Tomato sauce 

Instructions: 

Mix together the ricotta, parmeasan cheese, the 2 eggs, and parsely. Fill each crepe with 2 tablespoons in the center of the crepe. Fold one side over, and roll. Place fold side down in a baking dish that has already been lined with a ladel full of sauce. Continue until all the crepes are rolled. Add a ladel full of sauce on top, covering every last bit of the manicottis. Put slices of the cheese on top. Bake 350 for 45 minutes. 

You could use shredded cheese, but it is easier to get a thick cheese top with slices. 

This recipe was shared with my by my cousin Mary. Thank you for being a constant source of knowledge and great conversation! 

Veal stuffed with Golden Raisins and Pignoli nuts & Fresh Lemon Creme Ices

Veal breast stuffed with golden raisins and pignoli nuts, stuffed shells, and roasted Potatoes. Lemon creme ices for dessert. 

Ingredients:

2 lbs veal, pounded thin

1 cup fresh spinach, chopped

2 Tbs fresh parsley, chopped

2 Tbs fresh oregano, chopped

4 cloves of garlic, chopped

1/2 cup of golden raisins

1/2 cup of pignoli (pine) nuts

1 tsp salt

1 tsp pepper

1/4 cup extra virgin olive oil

1 stalk of celery, chopped

1 carrot, chopped 

1 medium onion, chopped

1 cup of dry white wine. Drink the rest. 

1 can of whole tomatoes. Crushed by hand. Include the juice from that. 

Instructions:

Have the butcher butterfly it for you, and pound it thin. You should call a few days in advance to make sure they have it in stock, and if not if they can order it special. Don't let them cut it until you can go and see the peice of meat. Show them a picture of what you are making so they cut the dimensions to what you need. Also 2 lbs should be around $12. Although you may be tempted to butterfly it yourself, you will end up bringing a bigger piece home than you need. 

1. Lay out your butterflied veal. In a large bowl, combine your chopped spinach, pignoli nuts, garlic, golden raisins, oregano, parsley, salt and pepper. 

2. Take the whole mixture and form one layer on the veal. Make sure it is evenly spread. 

3. Roll the veal from the short end to the other short end. Start from the shorter end, stretching the veal as needed to keep all the ingredients inside. 

4. Once rolled, use string to tie it off. Your butcher may have some and can show you the proper way to tie a knot by yourself. You tie it once like tying your shoe, and then pull perpendicularly. This will keep the first tie from moving so you can make that double knot. Cut the string and move onto your next knot. Try to evenly space the ties. The two at the end are the most important, and will keep the ingredients from falling out. 

It will depend how many knots you will need. Here I used four. And I made sure the knots were on the bottom where the fold is. 

5. In a dutch oven, heat the oil on medium-high heat. Brown your veal roll. Remove from pan and let sit. 

6.In the same saucepan, add the diced carrots, celery and onions.  Add the wine and stir until it evaporates. Add the crushed tomatoes, and the juice from the crushed tomatoes. Do not add the juice from the can that will be too much.  

7. Return your veal roll to the pan, reduce to a simmer. 

8. Cook covered for 1 hour. 

I chose to not crush my tomatoes. 

Serve over a bed of spinach. Arrange the carrots, celery, onions, and tomatoes around the veal. 

9. Let the veal sit on the carving board for a few minutes. Cut before serving with either a sharp knife or electric knife. 

Dessert. 

Ingredients:

8-10 medium lemons

2 cups heavy cream

1/2 cup sugar, (you can add more if needed)

Instructions:

1. Pick out 8-10 well formed lemons. Look for very yellow and symmetrical lemons. 

2. Wash lemons and dry. Cut off the bottoms, only enough so they can stand and discard. Cut off little caps as well. Keep them on the side. 

3. Scrape out the lemon insides and keep in a bowl. 

4. Strain the juice from the lemons. Some pulp is okay. 

5. In a large bowl, combine heavy cream, sugar. Beat with hand beater or kitchen aid attachment. When it forms the consistency of whipped cream, add in a tablespoon of lemon at a time, whipping in between each addition. Add only as much lemon as you think you need, you do not have to add the entirety of the lemon juice. 

6. Fill each lemon cup and add on a cap. Put right into the freezer. 

7. Freeze at least 30 minutes before serving. Right before serving, add a mint leaf. 

For the stuffed shells, you can have two options. Frozen or home-made. For home-made ones, there is another post for fresh ricotta and filling coming this weekend. Otherwise follow the instructions on the package, add your favorite sauce and cheese and bake. Serve with more ricotta and basil. For this recipe I had used the sauce I made the night before. It was a Marachiatta sauce. Which is a spicy bacon flavored sauce. 

For the roasted potatoes, golden potatoes work well and are my favorite. I used Lipton onion soup mix. All you have to do it wash the potatoes and let dry. Add the package and a teaspoon of oil at a time. With your hands make sure every potato is coated with the onion mix. Bake for 45 minutes at 350 degrees or until you can poke a fork through. 

Aunt Toula's Lemon Chicken and Potatoes

Whether entertaining guests, or cooking for yourself, this is one of the most satisfying dishes to make. The oregano and lemon will work its magic leaving an appetizing aroma in your house. Not only is the dish easy to prepare, it was the first meal I ever made. 

Ingredients: 

-6 lb chicken

-5 large potatoes 

-3 large lemons

The mixture

-1 cup of chicken stock

-1/2 cup of extra virgin olive oil

-1/4 cup fresh lemon juice

-heaping tablespoon of oregano

-teaspoon of garlic powder

-teaspoon pepper

-teaspoon salt 

First in a large bowl big enough to fit the chicken, combine the chicken broth, oil and lemon. Stir in the oregano, garlic powder, and the salt and pepper. Mix well. Add in the peeled and sliced potatoes and cover well with mixture. If time allows, place the mixture in the fridge for an hour. This will help the spices stick to the potatoes. Scoop out the potatoes and place them into the tray you plan on roasting the chicken in. Then in the remaining mixture place your chicken and coat well. Make sure to get under the skin. Place a slice of lemon inside the chicken. Place the chicken in the center of the tray and arrange the potatoes around it. Place lemon slices or the leftover lemons that you squeezed out, in 2 corners of the tray. Pour the remaining liquid mixture over the potatoes. 

Bake chicken at 350 for 2-3 hours. Longer if you wish, depending on size of the bird. Constantly baste the chicken, you can even cook it breast side down for an hour and then rotate it back up for the remaining so it gets a nice color, helps with keeping the breast meat moist as well. You must turn the potatoes and keep them in the juice as much as you can so they cook through. 

Behind this dish: My Aunt Toula introduced me to this dish. When I was little I would run through her house screaming "Toooulaaaaa" elongating the "ooou" and rolling the "la"and run into her arms and she would scoop me up and hold me close to her, cheek to cheek.

Today, whenever we make this meal, we say "Toula's in our kitchen!" And everyone will know whats for dinner. 

The secret: The secret to this dish is not to season the potatoes or chicken, but to make a oil mixture to coat everything! Soak your potatoes in first, and then the chicken. Make sure to get under the skin and give it a good coating. Then pour the remaining mixture into the tray. 

Cooking tip: Sometimes if its a big chicken I'll cover it with foil so it doesn't get dry. Sometimes the potatoes cook fast, sometimes way too slow. If they are ready early take them out, and keep them in a bowl. You can add them back in later. If they aren't cooking, rotating the chicken and using foil can help keep the chicken moist while the potatoes catch up. The shape you cut the potatoes I have found also impact how well they cook. There are two types I use, wedges as shown below, and half moons. For the half moons, cut a potato lengthwise, and then each of those halves in half along its width. 

Smaller serving size when its just for me, a few legs and some potatoes. Quick and easy. The best. 

Transformation: 

Lately I cook it over orzo, a marquise shaped pasta. I add 3 sliced roma tomatoes and roast it all together. I cook the potatoes the same way, but on the side in a smaller try just for the potatoes.  But if its your first time making it, I urge you to make it original, so you can see what its all about! 

Sides: This usually is a filling meal, so I make a small side. Usually chickpeas or greek peas. Lately I have been making it with skordallia, a Greek dip. Those recipes can be found in the dip and sides posts.

Garnish: I usually garnish with slices of lemon.