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Pesche Ripiene–Stuffed Peaches


Emilia Romagna

Hello again. Welcome back to my Regions Italy project, based on La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine). This week on our journey, we stop in Emilia-Romagna, in northern Italy. The capital of Emilia-Romagna is the well-known city of Bologna, but it’s also home to Modena, which is best known as the place of origin of balsamic vinegar. The recipe I have for you today come, in fact, from that city of black gold (balsamic, that is).

The technical aspects of this recipe weren’t too bad, but there were a couple of points that made me scratch my head. The first thing was the bread. The original recipe called for the “bread of 1 roll soaked in milk and squeezed dry.” What kind of roll? How big? Crust included or just the crumb? How much milk? My conclusions are in the recipe below.

The second thing was in the instructions where it said to whip the egg whites and fold it into the mixture. Well, whip them to what stage? Soft peaks? Stiff peaks? Just until thickened? In the end, I went with soft peaks.

The headnote on this recipe says that in place of the almonds, you can use finely crushed amaretti, which are Italian almond cookies. I haven’t tried this alternative yet, but I’ll bet it’s even better than the original.

Pesche Ripiene

Stuffed Peaches

1 hero roll
½ cup milk
1 tablespoon unsalted butter
8 large ripe peaches
3 large eggs, separated
1 cup sugar
1 cup blanched almonds, finely ground, or 1¼ cup almond flour
Confectioners’ sugar

Remove the crumb from the hero and place it in a bowl. Pour the milk over it and let it soak about 5 minutes.(I used the crust as well, but only because it was really soft.)Place the bread in a mesh strainer and press it with a wooden spoon or rubber spatula and squeeze out as much milk as possible.Preheat the oven to 300 degrees F. Grease a large baking sheet or casserole with the butter.

Cut the peaches in half and remove the pits. Scoop out as much of the flesh as you can, leaving a thin layer, so that you get a shell. Depending on how ripe your peaches are, this may be more or less difficult. If the peaches are very ripe and mushy and you can easily scoop it out with a spoon, then just put the pulp in a bowl. If you have to use a paring knife and the flesh is still solid, place the flesh in a food processor or blender (a mini would be perfect here!). Process until it’s mostly pureed, then transfer it to a bowl.Whisk the egg yolks with the sugar until pale and thick, about 3 to 4 minutes. Add this to the peach pulp. Add the drained bread and almond flour. Mix well.Whip the egg whites until soft peaks form, about 4 to 5 minutes. Fold it into the peach mixture.Fill each peach shell with the filling and place them on the baking sheet. Bake until peaches are tender and filling is somewhat firm, about 30 to 45 minutes.

Let them cool slightly. Dust them with confectioners’ sugar and serve warm.




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Zuppa di Santa Lucia


This is the next entry in my Regions of Italy project, based on the book La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine). Today we’re in Campania.

When I was going through the recipes from Campania, trying to decide which ones to do, as soon as I spotted one called “St. Lucy’s Soup,” I knew it would be on my list. St. Lucy, or Santa Lucia as she is known in Italian, has always been a part of my life.

Although her year of birth is recorded as 283 A.D. in Syracuse, Italy, not much is known about St. Lucy or the actual details of her death. Legend has it that she devoted herself to God and vowed chastity. Her mother had betrothed her to a young man, who, after being rejected, turned her in to the governor, Paschasius (Christianity was outlawed at this time, and paganism was the accepted religion).

As punishment, Paschasius sentenced her to work in a brothel, but guards couldn’t physically move her, even after tying her to a team of oxen. The guards then tried to create a pyre around her, but the wood wouldn’t burn. They finally succeeded in killing her with their swords.

One cloudy aspect of her story—and this is important part—was what happened with her eyes. There are conflicting stories about that. Some said that just before she died, she warned Paschasius that he would be punished for his actions, and for that, he had her eyes gouged out. Others said that Lucy plucked her own eyes out to discourage a suitor who admired them greatly. (That sounds a bit drastic to me.) Word of her faith and piety spread and she was venerated as a saint. When her body was being prepared for burial, they discovered her eyes had been miraculously restored.

What’s interesting is that “Lucia” is related to the Latin word lux, which means light. So, who knows where reality ended and legend exploded. She is the patron saint of vision and is often depicted holding a plate with eyes on them.

Tributes to St. Lucy in my childhood room.

When I was about 6 years old, I almost lost my sight. I was in the hospital for 9 days, during which time, doctors hovered around me, put me through countless tests, and poked and prodded me. The only information I have about that event is that I had a rare virus in my cornea. My parents didn’t speak much English, so the actual medical language was lost on them.

Knowing the kind of person my mother is, and my father was, the prospect of their child going blind must have been an unbearable torment for them. Especially for my mother. She prayed to Santa Lucia to restore my vision.

Whether it was St. Lucy’s intervention, medical knowledge, or natural self-healing, my vision was indeed restored, if a little shaky. But my mother, an Old World Italian woman who believes in the saints and in prayer, believed that she had Santa Lucia to thank, and from that time on, my room always had statues of St. Lucy, placed there by my mother. Kind of creepy as a child to look a statue of a woman holding a plate of eyeballs. But whatever.

And here’s something else. You probably don’t even know it, but one of the most popular Italian tunes that can be heard throughout the decades in the movies or TV shows is “Santa Lucia.” See if you recognize it. (Here’s Elvis performing it!)

Anyway, on to the actual recipe. Continue reading

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Purgatorio alla Calabrese


This is the latest entry in my Regions of Italy project, based on the book La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine) as my guide. Today we are still in Calabria, which, as I said in my last entry, makes up the “instep” and toe of the boot of Italy.

The last Calabrian recipe featured eggplant as its main ingredient, so I had wanted to avoid additional eggplant recipes. But the name of this one intrigued me: Purgatory Sandwich. The book doesn’t explain why this is called Purgatory Sandwich, and I couldn’t find any information on it (I will say that my research was minimal). My theory is that whoever named this decided that if they had to stop in Purgatory on their way to Heaven and needed a snack, this would be it.

Anyway, let’s get to the recipe. This one had a couple of ingredients that were vague. Here are the items (as they are called for in the book) that I had issues with (the text in red are my comments):

2 eggplants (What size? Small? Medium? Or what weight? One pound? Two pounds?), cut into sections (What does that mean?) and soaked in salted water about 30 minutes (this should have been put at the top of the list and the first step in the instructions). I started with two small Italian eggplants and cubed them, but found that to be too much. So, in the end, I recommend 1 medium eggplant.

4 peppers, coarsely chopped (What kind of peppers? Bell? Italian? What color? I went with 1 large red and 2 smallish green bell peppers)

As for the tomatoes, I felt that it could have used one more. Also, the recipes calls for 4 young potatoes, quartered–I think they are referring to new potatoes here.

This is a very rustic, quintessential Italian recipe. The fact that it contains eggplant, peppers, and tomatoes just makes it scream Mediterranean. Continue reading

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Melanzane dai Cento Sapori


Welcome back to my journey through the Regions of Italy, using La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine) as my guide. Today we are in Calabria, which makes up the “instep” and toe of the boot of Italy.

This first Calabrian recipe is called Melanzane dai Cento Sapori, or 1000-Flavor Eggplant. Eggplant plays a big role in the cuisine of Italy, so it didn’t surprise me that I found many recipes from all the 20 regions that are based on eggplant. Which is ironic because eggplants used to be believed to cause insanity. In fact, the Italian word for eggplant. melanzana, means “mad apple” (many “new” produce items introduced into Europe were referred to as “apples”).


What struck me as unusual was the addition of chocolate. Not that chocolate is a new concept in savory dishes, but it seemed strange to combine it with eggplant. And then I thought of caponata, an eggplant appetizer that is a specialty of Sicily and which traditionally includes cocoa powder. So…why not?

Another unusual element in this recipe is citron zest. Citron is a citrus fruit that is the color of lemons and has lemon-like flesh, but its rind is very thick and bumpy. It’s more aromatic than regular lemons, but it’s also extremely difficult to find in the U.S., unless you buy dried or candied citron. So just use lemon zest.

I didn’t know what to expect from this recipe. In the end, I was pleasantly surprised. It was slightly bitter, slightly sweet, and much more flavorful than I had anticipated. And more complex. A thousand flavors indeed. The ingredients are pretty basic, but combined, they really made for an unusual, delicious dish. It was deeply colored, very rich looking and unctuous. I would serve this hot by itself, or at room temperature on crackers. Continue reading

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Ossi di Morti


Welcome back to my Regions of Italy project, based on the recipes of the book La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine). This week I’m still in the home of my family, Basilicata, which is a gorgeous, mountainous region that sits on the “sole” of the boot of Italy.

This recipe is for cookies called Ossa di Morti, or Bones of the Dead. Traditionally made on the Day of Dead, November 2, they are usually meant to resemble bones; however, this recipe instructs that the cookies be shaped into figure 8s, so that’s what I did. But I get the feeling that I didn’t quite get what they were trying to convey.

As I made them, it seemed to me like they were a variation of taralli. One of the reasons I thought they were supposed to be like taralli is that the recipe calls for boiling the dough before baking them, which is what you do to make taralli, pretzels, and other similar snacks. But once I had the finished product, I realized that they weren’t meant to be anything like taralli. They’re too sweet to be taralli, yet the texture wasn’t quite that of a cookie. Furthermore, I did a little research (which I wish I’d done before I made these), they’re usually shaped more like bones (which, of course, makes sense). Continue reading

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Favette e Cicoria


Welcome back to my continuing journey through the Regions of Italy, using the book La Cucina—The Regional Cooking of Italy as my guide. This week, I’m still in Basilicata, the homeland of my family. Today’s recipe is Favette e Cicoria (pronounced chee-KOHR-ee-ah), or Fava Beans and Chicory. It’s a delicious combination of seasoned fava bean puree and cooked chicory on toasted bread.

There’s some confusion about the term “chicory.” When Americans hear the word “chicory,” their minds often go to the root with blue flowers that is sometimes added to coffee (as in the classic New Orleans-style chicory coffee) or used as a coffee substitute. But for Europeans, chicory is a completely different thing. For Italians, it generally means what Americans refer to as dandelion. Yes, those weeds that grow wildly all over everyone’s lawns and gardens are not only edible, but widely consumed. (If you choose to pick your own, don’t use the poofy pompom part at the top. Do with those what Mother Nature intended us to use them for—make a wish and blow it away. Just use the leaves.) And because chicory root (the one that’s used in coffee) is related to dandelion, it’s sometimes called blue dandelion because of its blue flowers.

Americans also label curly endive as chicory or frisée, both of which are incorrect. To confuse matters further, other vegetables are categorized as “chicory.” What Americans know as Belgian endive also goes by the name witloof chicory, Belgium chicory, blanching chicory, Dutch chicory, and chicon. Continue reading

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Pallotte Cace e Ova


This is the second installment in my Regions of Italy project. It’s Pallotte Cace e Ova, or Cheese and Egg Fritters.

The original recipe called for extra virgin olive oil for deep frying. I find this a bit nutty. In the first place, extra virgin olive oil has a low smoke point, which means that the risk of burning is quite high. (You can argue with me about that if you want, but I’ve seen olive oil scorch way too quickly, so I stick with that belief.)

Second, extra virgin olive oil so expensive that the thought of filling a pot with 3 or so inches of it makes me dizzy. Also, the general belief is that so much of the flavor of extra virgin olive oil is lost when it’s heated, and so it’s not worth using to cook, which is why I use regular olive oil even for sauteing. So, for deep frying, I prefer to use peanut or some other cooking oil. But I’ll leave that choice up to you.

The fritters can be eaten by themselves, but are often served with tomato sauce. Having said that, I found that a spritz of lemon made them taste fabulous. Enjoy! Continue reading

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Release of World Party!!

World Party Front CoverAt long last, I can finally announce the release of my latest cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates.

Thai Peanut Dumplings

Thai Peanut Dumplings

This is both an excitement and a relief because this book has been on a long and arduous trip. I first got the idea for it, and began researching recipes and cuisines for it, in 2002. I spent many years testing and developing recipes to duplicate the dishes I’d read about and sampled, but in such a way that they would stay true to the originals as much as possible while making them meatless.



I started with a list, and that list grew and grew. Over the years, I added recipes, deleted recipes, changed recipes, and in a few cases I was so determined to make a particular recipe work that I just kept testing and testing until I came up with the right result. Sometimes a recipe simply didn’t work and I tossed it. Occasionally I would discover that I’d confused one dish for another, and sometimes I had a recipe that I couldn’t find the proper name for in its originating culture. In those cases, I researched high and low on the internet and in books and magazines, asked friends and coworkers if they knew, asked friends to ask their friends and coworkers if they knew, posted questions in special interest groups on Facebook, etc. I found out the answers to some, and found out that I had others all wrong.

An Indian Feast

An Indian Feast

As I met and talked to more and more people from different cultures, my list expanded but, oddly, also shrank. So many cultures have more common threads than we imagine, and as I started to examine my recipes, I began to realize that there were more similarities than differences. It was a fascinating and educational journey I went on.

Pot Stickers

Pot Stickers

The one thing I’ve learned from this project, if nothing else, is that no matter what clothing people wear, what religion they practice, what rituals they perform, what kinds of jobs they hold, or how much money they have, we are more similar than we are different. You can see this in the very similar dishes that are shared between nations, with maybe just a spice or two, or a cooking method, differentiating them.

Arepitas with Black Bean-Corn Salsa

Arepitas with Black Bean-Corn Salsa

Eating is the one thing that every single human being on earth must do to survive, so it’s no wonder that food is the common bond across the planet. No matter where you go in the world, a signal that you are welcome is the offer of food. When you are a guest at someone’s home, it always gives your hosts tremendous pleasure to feed to. It is the global sign of hospitality, and many customs and rituals were created around food. In some places, to refuse food is an insult, or to not finish it all is a sign of poor manners. Some cultures expect you to belch loudly when you’re done to show that you are satisfied.

Food always brings brings people of the world together.

Australian "Roo" Burgers

Australian “Roo” Burgers

It’s my hope that through food, we can find common ground and sit at the table together to share a meal.

So take a trip around the world. If you can’t do it physically, do it in your kitchen and at your table. Try new recipes and explore new flavors, and invite your friends and loved ones to share in the journey. Most of all, enjoy it. Peace.

A Spanish Feast

A Spanish Feast















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World Party Front CoverI haven’t blogged much in the past few weeks because I’ve had so much going on. Part of that busyness is that I’ve been putting the finishing touches on my soon-to-be-released cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates. Dara Bunjon, Social Media Administrator of Women Chefs and Restaurateurs, was awesome enough to have me as a guest blogger at her blog, Dining Dish. I give a little bit of background on the book and a special recipe from it.

There’s so much that goes into creating a cookbook:

  • Writing/developing the recipes
  • Testing the recipes multiple times
  • Setting up photo shoots and taking the photographs (not as easy as you might think)
  • Designing
  • Layout
  • Cover design
  • Writing “other” copy (introduction, acknowledgements, head notes, tips, index, source lists, etc.)
  • Proofing and revising
  • Proofing and revising
  • Proofing and revising (yes, again and again)

And then there’s the marketing, which is a whole other job unto itself.

It’s a lot of work. Creating a cookbook is the kind of thing you really, really want to do. It’s a labor of love.

And I do love it. I just wish I could make real money from them. That’s hard to do because there’s a lot of competition out there. But I do the best I can because I believe in my books, in my food, and in what I can offer people who love to cook and eat.

Also in the works is the new editions of my older cookbook, Vegetarian Italian: Traditions.  I will be re-releasing this book, and what was supposed to be volume 2, as ebooks. I hope to get that done by the end of the year. I’ll be posting updates as I go along.

In the meantime, go to Dining Dish and see what international recipe I’m offering (hint: it’s Cuban!).


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A World Party

Hi, everyone. In lieu of a recipe or story, this week I’d like to share with you something different. My latest cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates, is going to be released soon, and one of the fun things I’ve put together for it is a playlist.

To give you an idea of what the book is about, here’s the back blurb:

World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates offers more than 200 recipes from 82 countries around the world. Traditional, classic, and beloved, they can be found at bazaars, on food carts, and in the homes of everyday cooks. These authentic dishes have been tweaked to be meatless options but no one will miss the meat, and they will become part of your go-to repertoire for any party. Travel the world and entertain with international fare right in your own home.World Party Front Cover

I spent years putting together the recipes for this book. It was at times frustrating, infuriating, pocket-gouging, and exhausting, but above all, it was so much fun. A cookbook is a labor of love to begin with, but when the topic is something that you pulled out of the depths of your heart and worked on it with your soul, it becomes a part of you.

I have no idea how well this book will be received, or how many it will sell, but it’s something that I was driven to do, and I’m very proud of the results. What a journey I went on! From all the testings, prodding people for their recipes, trying new dishes in both restaurants and people’s homes, I have memories and experiences that will always stay with me.

In the invisible pockets of this book are snapshots of my friends gathered around my table, tasting my experiments; reams and reams of paper with changes, edits, and stains of various juices and purees; and little envelopes of emotion—disappointment when a recipe failed, elation when something worked, and something else unnameable when I was told again and again that I’d never get this published because I was a nobody.

So much went into it, but it was worth it. I will be announcing the official release soon. Look for it from all online retailers.

So, about the playlist. This is a great list to play while you’re cooking and definitely while you’re entertaining. It’s a collection of world music, with a few familiar favorites thrown in (that are nonetheless appropriate). So have a listen. I hope you enjoy it. You can also follow this link to Spotify.