Ribollita

 











Ribollita appeals to my food sensibilities.  Loaded with vegetables, its whole premise is waste-nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita.

This dish made of leftovers thickens and tastes better the next day - sort of leftovers squared.

Prep time: 15 Minutes
Cook time: 1 hour 15 minutes
Serves: A crowd

INGREDIENTS
3 TB olive oil
3 cloves garlic, crushed
1 large onion, coarsely chopped
3 large carrots, scraped, 1/4 inch dice
4 stalks celery, 1/4 inch dice
1 cup tomato sauce
1 tomato, 1/4 inch dice (or one can diced tomatoes)
3 cups chicken or vegetable stock
1 tsp hot sauce (your favorite)
1 tsp dried thyme
1/2 - 1 tsp freshly ground black pepper
3-4 cups whole grain or white bread, cut into 1/2 inch cubes
1/4 cup fresh parsley, minced
Shredded Parmesan for topping

DIRECTIONS
Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional.

A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside.

Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-inclined.

Photo and Recipe by Tod Dimmick

Vegetable Stew with Greens and Carrots

On the day I made this hearty soup, the high temperature was 4 degrees.  This hearty bowl of goodness proved equal to the task.

Prep time:  15 minutes
Cook time:  30 minutes
Serves:  6-8

INGREDIENTS
1 1/2 cups brassica greens, coarsely chopped (kale, young broccoli leaves, cabbage, etc)
8 cups chicken or vegetable stock
2 cups tomato sauce
4 carrots shredded with a mandolin, yielding about 2 cups.
1 cup uncooked pasta, your favorite
1/2 cup whole wheat cous cous, dry
2 packed cups fresh baby spinach leaves
3 tablespoons sliced almonds for garnish (optional)

DIRECTIONS
Saute greens and set aside.

Heat stock and tomato sauce to a simmer.  Add the carrots and simmer 5 minutes.  Add the pasta, and simmer 7 minutes or until beginning to soften.  Add cous cous and cook another 3 inutes, stirring.  Add the spinach, stir and cook for a minute, or until pasta and cous cous are done.

Serve with garlic toasts.

Photo and Recipe by Tod Dimmick

Decadent Veggie Sausage Lasagne

It takes some time to assemble these unctuous layers, but when you see the response of your fans, er, family, you'll see that it's worth the effort.

Prep time: 30 minutes
Cook time:  50 minutes
Serves:  8-10

INGREDIENTS
1 box (16 ounces) whole wheat lasagna noodles
Olive oil
1 large zucchini squash, 1/4 inch dice (about 3 cups)
1 clove garlic, crushed
1 large onion, 1/4 inch dice (about 1 1/2 cups)
2 sweet bell peppers, 1/4 inch dice (1 1/2 to 2 cups)
1 pound sweet Italian sausage links
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh sage
1 tub (32 ounces) whole milk ricotta cheese
1 cup coarsely chopped basil leaves
3-4 cups marinara sauce
1 large ripe tomato, 1/4 inch dice (about 1 1/2 cups)
1 pound shredded mozzarella cheese1/2 cup shredded Parmesan cheese

DIRECTIONS
Heat water in a large stock pot for the lasagne noodles.  Bring the ricotta out of the fridge to warm, to make it easier to spread.

While water is heating, cook the sausage and the vegetables.  In a large saute pan over medium heat, cook the sausage for 8 minutes, turning, or until done.  Set aside to cool.  Drain excess fat and replace with a few tablespoons of olive oil.  Saute summer squash with garlic for 5 minutes, stirring occasionally, or until squash is tender crisp, then scoop squash out to a plate or bowl.  Add the onion, peppers, rosemary and sage and, if necessary, a little more olive oil, and cook for 5 minutes, stirring, or until peppers are tender crisp.  Chop sausage into chunks 1/4-1/2 inch in size.

When water reaches a boil, cook the lasagna noodles for 6 minutes or until al dente.  Drain in a colander, place noodles in a mixing bowl, and toss gently with some olive oil to prevent sticking.

While pasta is cooking,  place the ricotta in a mixing bowl and stir in the basil.  Preheat the oven to 350.

Set out a large (10" x 14" or equivalent) baking dish, and spread about 1/2 cup of the marinara sauce across the bottom in a thin layer.  Arrange a layer of noodles, in parallel touching rows, across the bottom of the dish.  Sprinkle half of the zucchini evenly across the noodles, followed by half of the peppers and onions and half of the sausage.  Carefully spread half of the ricotta and basil across the vegetables. Top with 1 cup of the marinara sauce, half  of the chopped tomato, and 1/3 of the mozzarella.  Repeat this layer, starting with another layer of noodles.  Top your lasagna with a final layer of noodles.  Spread with the remaining sauce, being sure to fill in along the edges.  Sprinkle with the remaining mozzarella and the Parmesan.

Tent your lasagna with aluminum foil (do your best to not touch the surface with the foil) and slide in to the oven on the center rack.  Cook for 45 minutes, or until bubbling and the cheese is melted.

Serve with a tossed salad and a good Chianti.

Variation:  Omit the sausage for a vegetarian dish.


Photo and Recipe by Tod Dimmick

Hakurei Turnip & Scallion Stew

Fresh green flavors with satisfying heft from the turnips and the pasta.  Perfect for a cool spring night.  

Prep time:  5 minutes
Cook time:  25 minutes
Serves 4

INGREDIENTS
5-6 cups chicken or vegetable stock
1 tablespoon Italian seasoning* (optional)
3 tablespoons olive oil
1 bunch hakurei turnips, greens washed and chopped, bulbs washed, thinly sliced, and kept separate
1 bunch scallions, white and light green parts thinly sliced, about 1 cup
1 cup dried whole wheat pasta, your favorite (or white pasta) 1 cup marinara sauce (Here's a recipe for homemade sauce)
Salt to taste
Freshly-ground black pepper, to taste

DIRECTIONS
Heat the stock and the marinara sauce in a stock pot over medium high heat until it reaches a low boil.

While stock is heating, heat the oil in a saute pan or skillet over medium heat and cook the turnip bulb slices for 2 minutes, stirring.  Add the scallions and cook for another 3-5 minutes, stirring, or until turnips are beginning to soften.  Remove from heat.

When the liquid reaches a low boil, cook the pasta until it is molto al dente, or slightly undercooked.  Add the chopped turnip greens, and cook for another minute or two or until the pasta is done the way you like it, and the greens are wilted.  Season to taste with salt and pepper.  Ladle in to serving bowls, and top with Parmesan.  

Serve with crusty bread and a glass of Chianti, and enjoy while looking out over your vineyards.

*Homemade stock has a ton of herb flavor, so you may not need to add more.  However, if you're using off the shelf stock, you might like to add Italian seasoning.

Optional:  Add diced cooked meat, like Italian sausage.


Photo and recipe by Tod Dimmick


 

Homemade Pasta Sauce!

When nature hands you a ton of tomatoes, make sauce to freeze or can for the winter.  The mess you make here will be amply rewarded with summer flavor in February.








Here are two methods , one that requires peeling for a smoother, more traditional sauce, the second faster and a little bit coarser, but the same terrific flavor.

Prep time:  70 minutes
Cook time:  3 hours
Yield:  6-8 cups of sauce

INGREDIENTS
10-15 ripe tomatoes
3-4 TB olive oil
1 onion, cut into 1/4 inch chunks
2 green peppers, cut into 1/4 inch chunks
2 carrots, cut into 1/4 inch chunks
1 bunch parsley, minced
1 hot pepper, minced (your favorite)
3 cloves garlic, crushed
1/4 cup fresh sage, chopped
1/4 cup fresh basil, chopped
1/2 tsp. dried oregano (or fresh)
1 TB fresh rosemary, minced
1/2 cup dry red wine
1 bay leaf1 tsp. salt
1 tsp. black pepper

DIRECTIONS (Traditional method)
Fill a large stock pot halfway with water and bring to a boil.  Set a large bowl filled 2/3 with ice water nearby, and another bowl for the cleaned tomatoes.  Place whole tomatoes in boiling water for a minute, lift out and place in the cold water bath for another minute (or more).  Remove the skin, and squeeze out the seeds as best you can.  Place these cleaned tomatoes in the empty bowl.

Dry out your stock pot (or use another).  Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  Remove from heat.

Use a food processor or blender to process the tomatoes and the vegetables.  Start by adding about 1 1/2 cups of the tomatoes, and puree them to create a liquid.  Then add the vegetables and process again to a consistency you like.  At the risk of overgeneralizing, adults seem to like their sauce with lots of texture, kids tend to like it smooth.  Return this puree to the stock pot.  Process the rest of the tomatoes, and add to the stock pot.  Add the wine, bay leaf, salt and pepper, stir, and turn the heat to medium high.  Heat to bubbling, reduce heat to low, and cook for 2-3 hours uncovered, stirring occasionally.  The sauce will reduce and thicken.  This is a good thing.

Serve fresh over pasta, or freeze/can for later.

DIRECTIONS (Easier method resulting in a more rustic sauce)
Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  While these vegetables are cooking, cut up your tomatoes into 1" chunks, peels, seeds and all.  Add the tomatoes to the rest of the vegetables, stir, and bring back to a gentle simmer.  Cook, stirring occasionally, for 2 hours or until reduced by about half.  Remove from heat, and allow mixture to cool for an hour or more.  Add the wine, salt, and pepper (omit the bay leaf).

Use a food processor to process the vegetables, working in batches to not overwhelm your machine.  Process for a minute to achieve a good, relatively smooth consistency. 

Serve fresh over pasta, or freeze/can for later.

Note:  All types of tomatoes can be used to make sauce.  Paste-type tomatoes have lower water content and yield a thicker sauce.

Photo and Recipe by Tod Dimmick

Chili with Tomatoes 3 Ways

This rich version of classic chili features extracted tomato flavors.  The heat is mid range, add more or less cayenne and cumin according to your taste.

Prep time:  20 minutes
Cook time:  45 minutes
Serves:  8

INGREDIENTS
2 pounds ground beef
1 large onion, 1/4 inch dice
2 cloves garlic, crushed
1 large sweet bell pepper, cut into 1/4 inch pieces
3 cups tomato sauce
1/2 cup oven dried tomatoes
1/3 cup puree of oven dried tomatoes
2 teaspoons ground cayenne
2 teaspoons ground cumin
2 teaspoons Mexican oregano
3 cups (or 2 15 ounce cans) prepared beans
1 1/2 cups (or one 15 ounce can) refried beans
1 teaspoon salt

DIRECTIONS
Heat a large saute pan or stock pot over medium heat and cook the ground beef, onion and garlic, stirring, for 5 minutes.  Add the red pepper and continue to cook for another 5 minutes or until ground beef is cooked.

Add the tomato sauce, puree of oven dried tomatoes, cayenne, cumin, oregano, kidney beans, refried beans, and salt.  Stir to completely mix, then turn heat to medium low, cover, and cook, stirring every few minutes, for 30 minutes or until gently bubbling throughout. 

Serve with fresh cornbread, and laugh at the cold weather outside.

Variations:  Use fresh hot peppers in place of the ground cayenne.  Use ancho peppers in place of the sweet peppers.

Photo and recipe by Tod Dimmick

Eggplant Parmigiana

Some would argue that the Parmigiana treatment creates the ultimate eggplant dish.  With rich flavors and textures, this is vegetarian comfort food at its best.

Prep time:  20 minutes
Cook time: about 35 minutes
Serves:  5-6

INGREDIENTS
4-5 cups marinara sauce (here's the recipe, or use your favorite store bought)
3 eggs, whisked
2/3 cup flour1 1/2 cups wheat bran or whole wheat bread crumbs
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 medium eggplants, cut into slices about 1/3 inch thick (about 12 slices)
1 cup coarsely chopped fresh basil
1/3 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat your oven to 350F.

Heat the sauce in a medium saucepan over low heat.  Whisk the eggs in a large bowl.  Put the flour and the wheat bran (or bread crumbs) in separate shallow dishes.  A pie plate is perfect for this.  Stir the oregano, salt and pepper into the wheat bran.  Heat the oil in a large skillet over medium heat.

Coat an eggplant slice in flour, dip it in the egg, and then in the seasoned wheat bran. Place this coated slice in the skillet, and repeat with other slices until the skillet surface is covered.  Cook each slice for about 3 minutes, or until browned and crisp on one side, then turn and cook for another 3 minutes.

Cover the bottom of a large baking dish with a thin layer of the heated sauce.  As the eggplant slices are cooked, place them next to each other on the sauce in the baking dish.

Continue to cook the eggplant slices until they are all in the baking dish.  If necessary, create a second layer of eggplant in the dish.

Sprinkle the basil on top of the eggplant slices, and spread the remaining sauce over the top. Spread the Parmesan, then the Mozzarella, evenly over the top.  Bake for about 25 minutes, or until cheese is melted and the sauce begins to gently bubble.

Serve with a dry red wine.  A good Chianti would be perfect.

Served up by Tod Dimmick

Radicchio Minestrone

Photo and Recipe by Tod Dimmick










In this simple soup, sweet tomato pairs with bitter radicchio for flavor fireworks.

Prep time:  10 minutes
Cook time:  20 minutes
Serves:  4

INGREDIENTS
3 strips bacon
1 small onion, 1/4 inch dice
1 jalapeno or other hot pepper, cleaned of membrane and seeds, minced
4 cups chicken or vegetable stock
3-4 cups coarsely chopped radicchio
1 large tomato, chopped
1 cup marinara sauce
2 tsp. Italian Seasoning
1-2 tsp. salt
1/2 tsp. freshly ground black pepper
Shredded Parmesan for garnish

DIRECTIONS
Cook the bacon to your liking in the bottom of a stock pot over medium heat.  Remove bacon to drain, and pour off most of the bacon fat.  Add a little olive oil, and cook the onion and jalapeno for 5 minutes, stirring, or until onion is tender and turning tan.  Reduce heat to medium-low, add the stock, radicchio, tomato, marinara, Italian seasoning, salt and pepper, and cook for 20 minutes, stirring occasionally.

Distribute to serving bowls, sprinkling with crumbled bacon and Parmesan.

Variation:  If you're using vegetable stock, just omit the bacon for a vegetarian dish.  And in the other, non-vegetarian direction, the addition of cooked Italian sausage instead of, or even in addition to, the bacon adds flavor and richness.

Grilled Vegetable Ratatouille

This recipe takes inspiration from Julia Child's classic recipe in Mastering the Art of French Cooking, but with ingredients separately grilled. Ratatouille incorporates two other recipes (oven dried tomatoes and tomato sauce), so the dish takes a bit of planning.  The result is wondrous flavor.  

Ratatouille can easily fly solo as a vegetarian entree, or serve as a memorable side dish.  

Prep time: 60 minutes total: 30 minutes unattended (Not including oven drying time for tomatoes)
Cook time: 90 minutes
Serves 8-10

INGREDIENTS
about 2 lbs ripe tomatoes, cut into wedges, and oven dried
2 large eggplant, cut crosswise into 1/4" slices
2 large zucchini, scraped and cut crosswise into 1/4" slices
3 TB olive oil for the grilled vegetables
2-3 TB olive oil for the onions
1-2 onions, thinly sliced
2 cloves garlic, crushed
2-3 bell peppers, cored and cut crosswise into 1/4" slices
2 cups homemade tomato sauce
1-2 cups fresh basil and parsley, chopped (hard to have too much fresh basil)

DIRECTIONS
Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside minutes. After 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, Turn the zucchini, eggplant, and pepper slices in the 3 TB olive oil. This may need to be done in stages unless you have a brobdignagian bowl.  Grill vegetable slices for 6-8 minutes, turning once, or until they are soft. Remove to cool on a platter, keeping the vegetables separate.  When the grilled vegetables have cooled enough to handle, slice them into pieces about 1x2".  Keep the vegetables separated by kind. (This step is optional, and will make the finished dish easier to serve.)


Heat olive oil in a large saute pan over medium low heat and saute the onion and garlic for 5-8 minutes, stirring occasionally, or until the onion is soft and translucent.  Remove from heat heat. (If you like the challenge of multitasking, the saute and grill steps can be done simultaneously.)

Preheat the oven to 300. Spread about 1/3 of the onion, 1/3 of the dried tomatoes, and 1/3 of the peppers on the bottom of a dutch oven/stock pot. Dress with 2/3 cup of the tomato sauce.  Cover with half of the zucchini, half of the eggplant, and half of the basil & parsley. Dress with another 2/3 cup sauce. Spread the remainder of the onions, tomatoes & peppers, the rest of the zucchini, eggplant, and the rest of the basil & parsley.  Top with the remaining sauce.

Season with salt and freshly ground black pepper, if desired. Top with the remainder of the onions, tomatoes & peppers. Cover and bake in the oven for about 45 minutes or until heated through.

Ratatouille can be served hot, warm or cold

Tip 1: Paste tomatoes have less water, and so take less time in the oven.
Tip 2: If the dish seems dry as you assemble it, add a little tomato sauce between the layers.

Photo and recipe by Tod Dimmick

Eggplant Rollatini (Video!)

Crisp fried eggplant, creamy herbed cheese, and savory tomato sauce form a dream combination. These could be a side dish, or just as easily be the main course. Adapted from a recipe prepared for the Phantom Gourmet.

Prep time: 45 minutes including 30 minutes unattended while the eggplant slices purge
Cook time: 45 minutes
Yield: about 8 rollatini, depending on the size of your eggplant

INGREDIENTS
1 large eggplant
1 teaspoon salt
½ to 1 cup flour (I used whole wheat)
1 egg
¼ cup milk
½ to 1 cup whole wheat bread crumbs
Olive or canola oil for frying
3/4 cup ricotta cheese
3/4 cup + 1/4 cup shredded mozzarella, separated
¼ cup + 2 tablespoons shredded Parmesan, separated
½ cup chopped basil or parsley
1 teaspoon garlic salt
2-3 cups tomato sauce

DIRECTIONS
Rinse and dry eggplant. Slice off the stem end, and cut into slices about ¼-inch thick. Reserve the outermost slices for another use (they will not be big enough to roll around the filling. Arrange slices in a flat layer on the bottom of a large baking dish. When one layer is finished, sprinkle that layer with salt, and repeat with the next layer until you all useable slices are salted. Put this baking dish aside for half an hour while you mow part of the lawn. After half an hour, carefully tip the eggplant dish and pour off the water

Preheat the oven to 350F, and set out a large loaf pan or baking dish. Set a skillet on the stove, and pour in enough canola oil to cover the bottom, and turn heat on to medium. Pour the flour onto a large plate or shallow dish. Whisk the egg and milk in a large bowl. Pour the bread crumbs onto a large plate or shallow dish. Arrange near the skillet. Take a slice of eggplant, turn it in the flour, then in the egg, and then in the bread crumbs. Carefully place this slice in the hot skillet, and repeat with other slices to fill the skillet. Cook each slice for 4-5 minutes per side or until bread crumbs are nicely browned and crisp. Remove to paper towels and repeat with the rest of the eggplant slices.

In a bowl, mix the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil or parsley, and the salt. On a working surface, set out a slice of cooked eggplant. Place about 3-4 TB of the cheese-herb mixture on one end of the slice, and roll the slice from that end to encircle the filling. Place this slice, seam end down, in a baking dish or large loaf pan. Repeat with the other eggplant slices to fill the tray. Spoon pasta sauce around the edges of the rollatini, sprinkle with the remaining mozzarella and Parmesan, cover with foil and bake for about 30 minutes, or until cheese on top is melted and dish is bubbly.

Chianti, or another Sangiovese-based wine, will go well with this tomato-intensive dish.

Tip: Use eggplants that are at least 8” long and about 3” in diameter. Short, wide eggplants are more difficult to roll.

Served up by Tod Dimmick

Arugula Pizza

Photo:
Tod Dimmick










A colorful and delicious way to use fresh greens. Basil, sage, scallions etc would all work.

Prep time: 15 minutes
Cook time: 8-10 minutes
Serves: 2-4

1 package (1 lb.) pizza dough, or the equivalent homemade.
2 cups (8 oz) shredded mozzarella cheese, mixed with 1/4 cup Parmesan cheese
1 cup pizza sauce
A handful of absolutely perfect arugula leaves. :)

Preheat the oven to 450.

Roll the dough out on a floured work surface into a circle about 16" in diameter. If you are using a pizza pan, set the dough on the pan, or if you are using a peel to move the pizza into the oven to a pizza stone, just assemble on the counter. Spread the sauce with the back of a spoon over the dough. Top with the mozzarella and Parmesan mixture. Cook in the hot oven for 8-10 minutes or until dough is nicely browned and crisp. Remove from the oven, top with greenery, and serve to applause (and there was much rejoicing).

Serve with a dry red wine, and devour on your balcony looking over the piazza in Firenze.

This pizza can easily be grilled, but use smaller size pies to easily manipulate the dough.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes