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Pesche Ripiene–Stuffed Peaches

09

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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Giant Pear Squash with Cannellini

The squash family has many variations. There are the well-known types, such as butternuts, sweet dumplings, kabocha, spaghetti, zucchini, pattypan, and numerous others. But there are so many lesser know varieties, some you would never see except when they appear in neighbors’ gardens.

Giant pear squash

If you visit farmers’ markets, you can find some other squash varieties, but you won’t generally find them in most stores. However, every once in a while, an unusual type will show up in my local produce market. And that’s exactly what happened with the giant pear squash.

Giant pear squash is so called because…well, take a look at it. It’s aptly named. (Yes, it really is as big as it looks in the photo. The photo is not distorted in any way.) It has a very mild flesh, somewhat similar to yellow summer squash. It can easily be used in any dish that requires a mild squash, or as a substitute for zucchini.

You want to cut out the spongy core of the giant pear squash. Not because it’s inedible, but because it contains seeds that are too hard to eat. They kind of look like chulpe, a Peruvian dried corn (see photos below).

Squash seeds, fresh

Squash seeds, dried

Chulpe corn

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Tomato Tagliolini with Fresh Peas, Asparagus & Squash Blossoms

The fun thing about pasta is that it comes in many shapes, sizes, and flavors. You can play around with it almost endlessly. When I saw this particular pasta, I was drawn by its beautiful red color, which comes from tomatoes. Once it’s cooked, it retains a soft reddish color and a mild tomato flavor. Continue reading


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Husk Cherry Salsa

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So, what exactly are husk cherries? That’s what I wanted to know when I spotted them at the Union Square farmers’ Market in Manhattan. At first I thought they were gooseberries because they looked exactly like gooseberries—they were golden globes covered in a paper-thin, skin-like husk.

But the sign said “husk cherries.” Naturally, I bought some.img_6445

Native to the New World, husk cherries are not cherries at all. Sometimes also called husk tomatoes, Cape gooseberries, and ground cherries, they’re a type of flowering plant belonging to the nightshade family.

Their flavor is quite unique. It’s like a cross between a tomato, a papaya, and a pineapple. Sweet and savory at the same time. The easiest and no-brainer way to use them is in a salsa, which is exactly how Native Americans peoples used them, as well as eating them out of hand.

I think if food-loving people were smart, they’d introduce themselves to husk cherries and make them better known to the world. They’re really a great little fruit/vegetable. If you ever see them, buy a small bagful and give this recipe a try.

Enjoy!

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Husk Cherry Salsa

Makes approximately 1½ cups.

1 cup husk cherries
¼ cup finely chopped red onion
2 tablespoons extra virgin olive oil
1 tablespoon minced chile of your choice
¼ minced cilantro
2 tablespoons lemon or lime juice
¼ teaspoon sea salt

Freshly ground black pepper to taste

 

Remove the husks from the cherries by peeling the husks back and twisting them off. Rinse the cherries in cool water and set on paper towels to drain. Cut the cherries in half and place them in a bowl.img_6451Add the remaining ingredients and mix well. Taste and adjust seasoning, if necessary. Serve with tortilla chips or pita bread, or use as a relish for fish, chicken, pork, or vegetables.img_6455

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Oat Noodle Salad with Umeboshi Plum Dressing

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Yes, I’m still on a noodle kick. This time I’ve created a recipe using oat flour noodles. The nice thing about gluten-free noodles is that they’re lighter than wheat noodles, but like wheat noodles, they can be used in a variety of ways.IMG_6043

For some reason, these noodles are sold in packages with the odd weight of 13.4 ounces. I don’t know how or why they came up with that number, but it makes it awkward to create a recipe. (They probably started with 380 grams and it just happens to convert to 13.4 ounces, but why 380?) Well, I used approximately 10 ounces, which is three of the bundles that come in the package in the photo.

In this recipe, I’ve paired oat noodles with string beans and Japanese yams (although, if you can’t find Japanese yams, you can use sweet potatoes). The noodles and yams will soak up the dressing very efficiently, so if the salad is too dry for your tastes, you can add a little more olive oil, but the salad will not be oily in the slightest.

Ume Plum

Ume Plum

For the dressing, I used an umeboshi plum. Umbeboshi plums, a Japanese specialty, are ume plums (but more closely related to apricots) that have been salted and fermented. In the world of natural healing, umeboshi plums are considered miracle workers. If you divide foods into acidic, alkaline, and neutral, umeboshis are alkaline and can adjust imbalances in your body. It’s been used in Asia, particularly, Japan, China, and Korea, for centuries for a variety of ailments, including fatigue, nausea, diarrhea, colds, indigestion, headaches, and hangovers, among other things. Samurai soldiers were given umboshi as part of their field rations. They not used the plums to help them battle fatigue, they also used them to flavor foods such as rice and vegetables. Umeboshis also acted as a water and food purifier. Continue reading


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Black Rice Noodles with White Beans & Cauliflower

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I’m on noodle kick. If you read my blog last week, you know that I wrote about noodles then as well. That blog was about the mung bean noodles that I found in an Asian market. Well, in that same market, I found black rice noodles, and, as usual, I couldn’t resist trying them.

A New SuperfoodIMG_5856

Black foods are not only striking to look at, but they’re typically high in antioxidants because of they’re high levels of pigments. Black rice is high in Vitamin E, which helps the immune system and protects cells from free radical damage. According to a study from the Louisiana State University Agricultural Center, black rice contains more anthocyanin antioxidants than blueberries, making it an even healthier choice than brown rice. As a result, black rice is considered one of the new superfoods. And let’s not overlook the fact that these noodles are gluten free! Here’s more about it at Livestrong.com.

The unfortunate part of using black rice noodles is that once they’re cooked, they’re no longer black but a dark purple. But that’s okay—they’re still pretty to look at. And they still stand out beautifully against white beans and vegetables, which is exactly what I did with this recipe. Continue reading


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Italian-Style Mung Bean Noodles

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mung beans

Mung Beans

Mung bean noodles are noodles that are made from dried, ground mung beans. Mung beans have been consumed since antiquity but are unfamiliar outside of Indian and Asian communities. They are an important part of Ayurvedic cuisine, and are popular for sprouting. (Many of the bean sprouts that come with your salad or in your Asian take-out come from mung beans).IMAG3683

Mung beans are a high source of protein—about 3 grams per tablespoon, or 14 grams per cup. They’re also rich in manganese, potassium, magnesium, folate, copper, zinc and some B vitamins. They’re low on the glycemic index, and high in antioxidants. They’re considered a good food in the battle against heart disease, cancer, diabetes, inflammation, and obesity.

Mung beans can be found in Indian and Asian markets, but are slowly starting to find their way onto supermarket shelves as well. You can get mung bean noodles in Asian markets. The logical conclusion would be to use them in a dish with Asian flavors, right? However, I chose to go Italian style with these, and it worked out beautifully. I simply made them the way I would make a dish of traditional Italian pasta—with olive oil, garlic, and vegetables.

Mung Bean Noodles

Mung Bean Noodles

Like many non-wheat noodles, these will not come out al dente, like traditional pasta. Mung bean noodles come out soft and somewhat sticky, so the eating experience will be different than what you get from eating traditional pasta, but it’s pleasant and delicious with a slightly nutty flavor. I like to add a little extra virgin olive oil at the end not only for the extra flavor boost but also to counteract the stickiness of the noodles.

I hope you enjoy them.

Italian-Style Mung Bean Noodles

Makes 2 servings.

1 small head broccoli, cut into florets
2 tablespoons + 2 teaspoons olive oil
½ teaspoon kosher salt
Freshly ground black pepper to taste
6 to 8 ounces mung bean noodles
2 large garlic cloves, minced
1 teaspoon paprika
2 tablespoons grated cheese
2 teaspoons extra virgin olive oil

Preheat the oven to 350 F. Spread the broccoli out on a baking sheet. Toss with 2 tablespoons olive oil, salt, and pepper. Roast for 10 minutes. Stir and continue roasting until tender when pierced with a knife and browned, about another 10 to 15 minutes.IMG_5797

Bring a medium pot of water to a boil. Add the mung bean noodles and cook, stirring occasionally until tender, about 5 minutes. Drain.IMG_5795IMG_5802

Split the noodles between 2 bowls, and add broccoli to both, and mix well.

Heat the remaining olive oil in a small pan. Add the garlic and sauté just until it becomes fragrant and starts to color.IMG_5796

Add the paprika, swirl it around, and immediately pour equally over the two the bowls of noodles and broccoli.

IMG_5800Sprinkle grated cheese over the top, then the extra virgin olive oil, and serve.

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