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The Mamma Meets The Cucina: The Veggie Challenge!

VEGGIE CHALLENGE!!!!!

Well, another Mamma Meets the Cucina battle was long overdue. This time they’re dueling with veggies.

Cast your vote at the bottom of the page for your favorite side dish! You can also cast your votes on the Una Mamma blog. And be sure to ‘like’ the Cucina Domenico group page on Face Book! Salud!

FROM THE MAMMA…

Zucchini is one of my favorite veggies – especially this time of year.  I can remember my Grandma Rose picking the zucchini from her backyard garden, stuffing the flowers with ricotta and baking them. It was such a special treat that I loved when I was a kid. I figured that in an attempt to mimic my Grandma’s recipe I could risk shaming the family, so I opted for fritters instead!

Fritters are a fun and easy way to incorporate veggies into a diet – especially for picky little ones.  It’s fun for kids to mix up a batter and watch them fry up.  I made my daughter part of the whole process and she loved the final result twice as much because of it!  Presented with a small slice of fresh lemon and parsley, these become a simple yet elegant side dish.  They’re like a good pair of jeans – you can dress ’em up or dress ’em down and they always look great.

ZUCCHINI FRITTERS

2 medium zucchini, trimmed & grated
1/2 small onion, trimmed & grated
1/2 cup grated Romano cheese
1/3 cup flour
1/2 cup chopped fresh parsley
2 eggs, beaten
e.v.o.o. for frying

Before combining all the ingredients, pat the grated onion and zucchini dry with a paper towel.  This will remove any excess moisture that might make the batter too wet.  Then combine all the remaining ingredients (except for the e.v.o.o.) with a spoon. Season with salt and pepper.

Drop spoonfuls of the batter into a skillet coated with a couple TBSP of e.v.o.o.  Flatten them slightly and cook until golden brown on each side. (about 2-3 minutes per side over medium heat)

Drain on a paper towel lined plate and serve hot or warm.

(The great thing about these fritters is they are great party appetizers since you can easily make up a whole batch and reheat them in a warm oven on a cookie sheet.)

FROM THE CUCINA…

Peperonata, in my opinion, is the perfect Italian vegetable dish. The classic combination of onions, garlic and peppers sautéed in olive oil makes for the beautiful fragrance. The potatoes and tomatoes help give a nice, hearty texture to the dish. And the splash of white balsamic adds the delicious, slightly sweet, slightly tart finish. Whether you’re serving it as a side dish, as an appetizer or as a meal itself, the hearty and rustic peperonata is a stick-to-your-ribs kind of meal that you will enjoy time and time again.

Many of the recipes that I have found use either fresh tomatoes or canned crushed tomatoes, with the addition of some water or broth to keep the peperonata from drying out. I actually prefer to use canned stewed tomatoes and their juices. The stewed tomatoes are already seasoned, they are soft enough where they will meld nicely with the softened peppers and the remaining ingredients, and the juice is plenty to keep this dish thick but moist (you don’t want a soupy consistency). Be sure to use a variety of bell peppers. The variety of pepper colors make for a very appealing presentation. And don’t forget the crusty bread for dipping and scooping!

PEPERONATA

1/4 cup EVOO
 1 small onion, chopped
4 cloves garlic, minced
8 bell peppers (two green, two red, two orange and two yellow), seeded and sliced into strips
2 14.5 oz. cans of stewed tomatoes and their juices
4-5 medium russet potatoes, peeled and sliced
1 tblspn Italian seasoning
Salt and Pepper to taste
2 tblspn white balsamic vinegar

In a large pot saute the onions in olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.

When the peppers have settled into the pan, add the stewed tomatoes and the potatoes. Season the mixture with salt and pepper to taste and the Italian seasoning, stir well over medium-low heat. Add the white balsamic, stir again, cover, cook on medium-low for about 1-1/2 hours or until potatoes are cooked to preference, stirring occasionally. Serve on a platter with crusty or toasted Italian bread.

Gluten-Free Lemon Meringue Pie

This week, I’m very happy  to welcome back my good friend, Emma, who shares with us a delicious gluten-free version of  the classic Lemon Meringue Pie. So can’t wait to dig into this one!
Enjoy,
Dom

LEMON MERINGUE PIE
By Emma Caperelli Loerky

Since Labor Day weekend is almost here, I thought it would be a good time to share one of my family’s favorite gluten-free recipes – Lemon Meringue Pie. Whether you are making burgers, ribs, chicken, or even fish on the grill, the cool tartness of the lemon custard combined with the sweet, fluffy meringue and buttery crust makes this pie the perfect ending to your meal, especially on a late summer day.

This is something that I make throughout the year, not only because my family loves it so much, but also because lemons are always in season. I’m not sure how I’ve made this recipe so many times yet have managed to neglect using Meyer lemons (because how awesome would that be?!). However, I never think twice about making it with just plain old lemons simply because it is always delicious, and neither should you.

Gluten-Free Pie Crust
Adapted from King Arthur Flour

Ingredients:
1 1/4 cups King Arthur Flour Gluten-Free Multi-Purpose Flour
1 tbs sugar
1/2 tsp xanthan gum
1/2 tsp salt
6 tbs cold butter
1 large egg
2 tsp lemon juice or vinegar

Directions:
Preheat oven to 375 degrees.

Whisk together the flour, sugar, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons of cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll the dough out between two pieces of plastic wrap and invert into a pie pan.

Wrap loosely with plastic wrap and place the unbaked pie crust in the refrigerator for at least an hour before baking.

Cut a piece of parchment paper big enough to fit on the bottom of the pie crust. Allow the parchment to extend a little past the sides of the crust (for easy removal). Place pie weights (or uncooked dry beans) on top of the parchment paper, and bake for 25 minutes. Remove the parchment and the weights, and bake for an additional 10 to 15 minutes, or until the crust is a light golden brown. Remove crust from oven and let cool completely.

Lemon Custard
From the magazine, Delight Gluten-Free

Ingredients:
Zest of 4 lemons
3/4 cup lemon juice, strained
3/4 cup sugar
1/2 cup unsalted butter
8 egg yolks

Directions:
Combine lemon zest, lemon juice, sugar, and butter in a saucepan and bring to a boil over medium heat.

Whisk the egg yolks in a bowl until liquid.

Strain the lemon juice/sugar mixture to eliminate the zest, and beat one-quarter of the boiling liquid into the egg yolks.

Over low heat, return the remaining lemon juice liquid to a boil.

Whisk the egg yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes. It may come to a slight simmer, but do not allow the custard to boil.

Pour the lemon into a bowl, press plastic wrap against the surface to prevent a skin from forming and chill for about an hour, or until completely cool.

Pour the chilled lemon custard into the crust.

Meringue
From the magazine, Delight Gluten-Free

Ingredients:
3/4 cup egg whites
Pinch of salt
1 1/2 cups sugar

Directions:
Combine egg whites, salt, and sugar in a medium sized bowl and place over simmering water.

Heat, beating with a whisk, until egg whites are hot (it should feel like hot tap water on your finger) and all of the sugar is dissolved.

Remove from heat to a mixer. Whisk on medium speed until cold and stiff.

Pipe meringue on top of lemon custard. Use a pastry torch to caramelize or put under the broiler for 2-3 minutes until lightly golden brown. Note: I do not have a pastry torch so I just used my oven which works fine. Just be sure to keep a close eye on the pie, as it will burn easily. Two minutes was just enough time in my oven.

Chicken Meatballs

I know what you’re thinking. Has he lost his mind? Is he selling out? In short, no. There are no intentions, on my part at least, to feature chicken meatballs with Sunday Gravy and pasta. Today we’re thinking out of the box, or in this case, the ball. Stay with me on this…

I’ve heard a lot of people talking about chicken meatballs, and it’s always the same story. “They’re not bad, they tasted pretty good. But beef, pork and veal meatballs are much better with Sunday gravy.” Ground chicken, much like ground turkey, is lean and does not render fatty flavor like a traditional beef, pork and veal meatball mixture would. You can season up the turkey and chicken to taste well, but they’re not going to release any natural juices or flavors to enhance a Sunday gravy.

While thinking of how I could prepare and serve chicken meatballs, I immediately thought of our friends who made these incredible turkey burgers. They played up on the turkey concept, using traditional poultry seasoning for flavor, stuffing mixture instead of breadcrumbs for texture, and a slice of cranberry sauce instead of usual condiments like ketchup and mustard. Not only were these burgers off the hook, but you really got to appreciate and enjoy the whole turkey vibe. So that’s what I decided to do with my chicken meatballs – play up on the chicken!

The seasonings that I have listed below are what I traditionally use to season chicken. Penzey’s Bavarian spice mix is one of my favorites to use for seasoning poultry. You can use whatever seasoning that you prefer on your chicken.

How to server the chicken meatballs?

Of course, you can serve chicken meatballs with your Sunday gravy. For those who are looking to serve healthier dishes, chicken meatballs are a good alternative. But again, it’s not for me. Instead, I came up with a few ideas incorporating the flavors of traditional chicken dishes into the chicken meatballs.

I find that the best way to prepare chicken meatballs is to bake them. About 5-10 minutes before they are completely baked, try brushing the meatballs with a bit of barbecue sauce. This will add a nice, tangly glaze to the meatballs. You can also serve them with a side of honey mustard for dipping.

Chicken meatballs are the perfect addition to a chicken broth-based soup. Try adding them to a stracciatella soup with some grated parmesan!

And finally, there is no better dish that comes to mind that would work with chicken meatballs than Grandmom Dora’s Meatball Stew. What better compliment to chicken can you ask for than peas, carrots and potatoes!

I’m sure there are many more combinations that would work well with chicken meatballs. The ball is (literally) in your court….run with it and be sure to let us know what you come up with!

Chicken Meatballs

1lb ground chicken
1 egg, beaten
1 tspn poultry seasoning
1 tspn oregano
1 tspn garlic powder
1 tspn onion powder
1 tspn thyme
1 tspn parsley
1/2 cup stuffing mix
1/2 cup pamesan cheese

In a large bowl, mix all ingredients together. Shape into balls, place on a baking dish, spray with cooking spray, bake uncovered at 375º for 35-40 minutes until golden brown.