Stromboli

If you've ever been a guest in our house, either for a party or just to hang out, chances are that at some point you've eaten our home-made stromboli. For those of you that may not be familiar with stromboli, it's similar to a calzone. Instead of being in a pocket-shape, a stromboli is rolled into a long loaf, baked, then sliced into 1" - 2" pieces. It's a popular, often requested dish that we not only serve at our house, but also bring along to parties that we're invited to as guests. We've made strombolis for big vacations with family and friends, for our family's New Years Eve parties and even for grill-outs (more on that later). It's our way of breaking bread with friends....only this bread is stuffed with cheese and usually either pepperoni, ham, steak, meatball or spinach. It works well as either an appetizer or as a meal, and it's not nearly as greasy as one that you may get from a corner pizza shop. They taste best when rolled and cooked fresh, but you can pre-roll them and freeze them for future use. If you are freezing them, be sure to spray them with cooking spray before wrapping them in aluminum foil. This will help avoid the dough from sticking to the foil.

Not to brag, but our home-made stromboli has always been a big hit. The first thing my best buddy John said to me when he first saw my blog was "Almond Asparagus? Post the recipe for the meatball stromboli." And not a time has gone by when his wife, Manuela, hasn't berated me for not selling our stromboli. Now, you might be saying, "Yo, Dom...what's the big deal? You roll out your dough, slap down some meat and cheese, fold it up, bake it and bada-bing...stromboli!". While the actual steps are about as involved as making a sandwich, the key to ANY good dish is the ingredients. So, what I've decided to do for this recipe is to give you step-by-step tips and tricks on what has helped me make good, and even occasionally not-so-good stromboli.


STEP 1: The Dough
The best type of dough to use is pizza dough. You want the dough to bake to a nice, crispy finish and not be too bready. If you don't make your own pizza dough, your best bet is to find a bakery that sells their own pizza dough. Trader Joe's sells a great garlic herb pizza dough that works great for a spinach stromboli. If you can't find fresh pizza dough, you can get frozen pizza dough at the super market. I prefer not to use regular bread dough, as the taste and texture just doesn't seem to work as well for me.

Prepare 1lb. dough as you would for pizza or bread, letting it rise in a bowl covered with a towel (instructions are usually on the pre-made pizza dough packets). This makes for easy rolling and shaping. Roll out the dough into the shape of a large rectangle. Roll it thin, but not to the point where it breaks apart.

STEP 2: The Fillings
The standard fillings that I use are either pepperoni, ham, thin steak, meatball, sausage or spinach. If you are using a lunchmeat filling, be sure to get it sliced fresh from the deli. You'll use about 1/4 pound per 'boli.
Pepperoni - use the large deli-sliced pepperoni as opposed to the small, snack sized pepperoni. It's easier to work with and you'll use less.
Ham - any ham of your choice would work, although I prefer tavern ham. Prosciutto would be fantastic, but hey, we're in a recession!
Steak - when making steak 'boli, I simply use cooked Minute Steak and season it with salt, pepper and onion powder (you get the onion flavor, but without actual pieces of onion).
Meatball - I like to crush up the cooked meatball and spread it on the dough. I try not to use too much sauce, because it makes the dough soggy and hard to work with. You can always serve with a bowl of sauce on the side for dipping.
Sausage - I've only made this once, but it was a big hit. I used ground sausage out of it's casing, spread it on a pan and baked it until slightly crispy, then mixed it with roasted red peppers. Nice!
Spinach - this one goes over well with those that don't eat red meat. I use a box of frozen spinach, defrosted and strained (strain it by using a kitchen towel - you lose the water without losing any of the spinach). Spread it evenly over the dough and top with garlic and onion powder.
I've tried using jarred mixed vegetables in a tomato sauce once, but had bad results. The sauce turned the dough into a pile of mush. Not good.
Another filling that I'm thinking of using down the line is thin sliced turkey with bacon bits.

STEP 3: The Cheese
I always use two cheeses, mozzarella and provolone. They both melt nicely, and the provolone adds a bit of a bite. Deli sliced is the best way to go, but you can also buy a bag of mixed shredded provolone and mozzarella, which works well. I might go with Swiss if/when I make the turkey and bacon 'boli.

STEP 4: Assembly
After you've rolled out your dough, spread your filling on top, then add your cheese. Gently roll from left to right, then tuck the ends under to seal off. Spray the top with a cooking spray, or brush with an egg wash. Sprinkle the top with oregano. Cut a few slits across on the top to avoid massive air bubbles.

STEP 5: Cooking
The traditional method is to bake. Spray a baking pan with cooking spray, place the 'bolis on the pan and bake at 400º for 30 minutes or until golden brown. Let cool for a few minutes, then slice and serve
Grilled - yes, I have tried grilling stromboli last year at my in-law's Labor Day BBQ Block Party, and yes it was damn good! The crispy crunch of the crust was out of this world. I grilled both pepperoni and ham 'bolis. The pep was the better of the two, but I think that had to do with timing on the grill. I simply placed the 'boli on a sheet of aluminum foil sprayed with cooking spray, and cooked them over medium-high indirect heat (if you have a 3-burner grill, fire up the left and right burners, and place the 'boli over the center burner). I plan on experimenting with grilled 'bolis a lot more this summer.

SAUCES
Like I mentioned above, I don't prefer adding sauces to the 'bolis because they tend to make the dough soggy. I prefer serving a side dish of sauce for dipping. Ketchup works well with the steak 'boli. And if I ever decide to do the turkey/bacon/swiss cheese 'boli, I'm thinking a side of ranch or blue cheese will do the trick.

So there you have it...'boli 101. Give it a try, experiment with the filling, crack open a beer and enjoy!

Mother's Day Breakfast: Apple Cinnamon French Toast

Mother's Day is once again upon us. It's that very special time of year when we get to honor our moms by showering them with much deserved gifts and flowers. It's also one of the most popular days to dine out with your family. Just drive by any diner in the morning, and you'll see a wall of patrons pouring out the door, waiting to be seated.

If you are looking for an alternative to spending money in an overcrowded restaurant, why not make a special breakfast at home? This recipe for Apple Cinnamon French Toast is incredibly easy to make, looks as good as it tastes, and is also a great dish to get the kids involved with during the preparation. For this recipe, I've decided to use canned apple pie filling. While a home-made apple pie filling sounds more impressive, the canned apple pie filling works very well, tastes just as good and is all ready to go. Just a few seconds in the microwave, and you get a nice, warm and gooey sweet topping. Assembling the layers of French Toast and pie filling is an easy and fun step for the kids to handle! Be sure to top the French Toast with a light dusting of powdered sugar, maybe add a piece of fresh fruit and a dollop of whipped cream, and you're as good as gold.

Happy Mother's Day!

APPLE CINNAMON FRENCH TOAST

3 eggs
3/4 cup milk
1 tblspn sugar
1/2 teaspoon vanilla
1/4 tspn ground cinnamon
1/8 tspn salt
8 thick slices of bread
1 can apple pie filling

Whisk eggs, milk, sugar, vanilla, cinnamon and salt until smooth. Heat griddle or skillet over medium heat. Grease griddle with margarine or butter. Test the griddle with a few drops of water - when the water jumps, the griddle is heated just right. Dip the bread into egg mixture (for extra cinnamon taste, sprinkle a dash more of cinnamon onto battered bread). Cook on griddle about 4 minutes on each side or until golden brown.

Empty the pie filling into a microwave-safe bowl. Microwave on high for 20-30 seconds, until filling is warm. Arrange two pieces of French Toast onto a plate, one slice slightly overlapping the other. Spoon an generous amount of the apple pie filling on top. Sprinkle a dusting of powdered sugar on top. Enjoy!

Almond Asparagus

This is a beautiful, great tasting side-dish that works with just about any main course. The crunchy snap of the asparagus holds up well with the lemon juice and butter, and the almonds make for a great, flavorful addition.

ALMOND ASPARAGUS

2 pounds fresh asparagus
2 tablespoons butter or margarine
1 tablespoon lemon juice
3/4 cup slivered almonds, toasted
1/2 teaspoon salt 

1/4 teaspoon pepper

Snap off tough ends of asparagus. Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Melt butter in a large skillet over medium heat; add asparagus, and sauté 3 to 5 minutes. Toss asparagus with lemon juice and remaining ingredients.

Zucchini Bread

This recipe was given to my wife in a home-made cookbook that she received as shower gift from her friend, Glenda. The book contains a bunch of Glenda's recipes written on index cards (great idea, btw!). My wife (the bake of the house) loves this recipe and has gotten tons of compliments on it. It's a great bread to bring to dinners parties. The sweet, cinnamon taste also makes for a delicious treat for the kids to enjoy!

ZUCCHINI BREAD

2 cups grated zucchini, unpeeled
3 eggs
3 cups flour
1 cup vegetable oil
3 tspn cinnamon
2-1/2 cups sugar
3 tspn vanilla extract
1 tspn baking soda
1/4 tspn baking powder
1 cup chopped nuts (optional)
1 tspn salt

In a bowl, cream eggs and oil. Add zucchini and vanilla. Add dry ingredients which have been sifted together. Add nuts and pour into two greased & floured 1 quart baking pans. Bake at 325º for one hour.

Makes two loaves.

Pasta Giardino (Garden Pasta)

This is a nice alternative to traditional pasta with gravy. It''s quick and simple, healthy, and absolutely delicious. Below are my vegetables of choice. Use whatever vegetables you enjoy most, but I suggest keeping the bell peppers and tomatoes in the mix. They add great texture and flavor. Goes great with a crisp white wine!

PASTA GIARDINO (Garden Pasta)

1 container grape tomatoes
1 small eggplant, diced
1 yellow squash, diced
1 zucchini, diced
3 bell peppers, diced
2 cloves garlic, minced
1/2 teaspoon dill
salt and pepper
olive oil
2 tablespoons pecorino romano cheese
1lb pasta (I recommend ziti or rigatoni)
1/3 cup pasta water, reserved (optional, for extra flavor)

Mix all of the diced vegetables, garlic and dill in a bowl. Drizzle lightly with olive oil and stir (you don't want to saturate the vegetables with the oil – if the veggies are looking dry while cooking, you could always add some more oil). Add salt and pepper to taste and stir. Spread the vegetables into a 13x9 pan, bake at 375º for approx 15-20 minutes, until vegetables are tender and tomatoes start to pop.

Meanwhile, boil one pound of pasta, until al dente. Drain pasta, reservig about 1/3 cup of the pasta water. Drizzle pasta lightly with oil to avoid sticking. Using a large serving bowl, stir the pasta and vegetables together. Slowly add the reserved pasta water and continue to stir. Add the pecorino romano and stir. Serve and enjoy!

Feeling extra creative? Try adding some shrimp, crabmeat or scallops to the dish!

Easter Traditions, Italian Style

There is an old Italian saying, "Natale con I tuoi, Pasqua con chi vuol," which means "Christmas at home with your family, Easter with whomever you please." Regardless of with whom you are spending your Easter holiday, if you are celebrating in an Italian household, you will no doubt be partaking in a glorious feast.

Easter, perhaps the holiest of holy days celebrated by Christians, marks the end of the Lenten season, which is a time of fasting and abstinence. While Easter dinner is made up of a main course such as lamb, ham or turkey (and don't forget the first course of pasta), many Italians make it a weekend long celebration filled with breads, pies, omelettes and sweet desserts. It is a time of year that is rich in both taste and tradition, and a time of year that I particularly look forward to.

In our household, the festivities start on Palm Sunday, the Sunday before Easter. After going to Church and collecting some palm, we prepare a nice Sunday dinner, followed up by home-made cannoli for dessert. Be sure to check out this fantastic palm weaving article and tutorial by Anthony Parente. Each night of the week is then filled with either dying Easter eggs, or making different Easter pies. For as long as I could remember, Easter pies were always a big tradition in my family. There were always two served: Easter Ham Pie, also known as Pizza Rustica or Pizza Chena (pronounced Pizza Gaina), and Easter Rice Pie. The ham pie is similar to a quiche, filled with egg, cheeses and various Italian meats (ham, pepperoni, salami). The rice pie is more of a cheesecake texture with rice and is sweet-tasting, often with a hint of lemon or orange flavoring. I still remember Easter dinner at my Grandmother's. Each of my Aunt's Easter pies and breads were represented on the table. All had similar ingredients, but each was unique in taste and texture, and all of them were out of this world. Now my Mom, on the other hand, is the family matriarch of cheesecakes. To this day, everyone practically salivates as their eyes light up when she starts do distribute her countless aluminum foil-wrapped dishes of her cherished cheesecake. Another traditional Italian dish that my Uncle Angelo makes is Fritatta, an omelette made with fillings such as potatoes, sausage and asparagus. This is usually served as a breakfast on either Saturday on Sunday.

Easter bread is also a very popular item, which is usually available starting about a week or so prior to Easter. It is a sweet bread, sometimes with a hint of anise flavor. It is woven into a circular or elongated loaf, nesting actual colored Easter eggs. It often has a sweet sugary glaze and is topped with mini sprinkles. It goes perfect with a nice cup of coffee or espresso.

I'm sure you now understand why I made sure to have my 6-month cholesterol check taken two weeks ago!!! Since I am trying to be more health-conscience these days, I have started using egg subtitutes (such as Egg Beaters) in my ham and rice pie. The taste and texture is just as good as using real eggs.

Buona Pasqua!

PIZZA RUSTICA (Easter Ham Pie)
Fills two 9-inch unbaked pie shells or one 9x13-inch baking pan

2 lbs. Ricotta cheese, drained
8-oz shredded mozzarella cheese
6 eggs, beaten
1/4 c. grated parmesan cheese
2 c. ham, diced
1/4 lb. slicing pepperoni, chopped
1/4 c. chopped parsley
1 small can sliced or chopped olives (optional)
1 tsp. salt
1/4 tsp. black pepper

Preheat oven to 375º. Mix Ricotta, mozzarella, eggs and parmesan cheese in a bowl. Stir in ham, pepperoni, parsley, olives, salt and pepper. Spoon into pie shells, bake 50-60 minutes until center is set and crust is golden brown. Cool slightly before serving. Serve hot or cold.

CRUST FOR 9x13” PAN
3 c. flour
3 tbsp. sugar
4 eggs
1/2 c. shortening
1/8 c. milk plus 1 tbspn milk

Mix the flour and sugar together. Make a well in the center, add 3 of the eggs, shortening and milk, mixing together until dough is easy to handle. Divide in half; roll out one portion and fit into 9x13 inch baking pan. Cover other half until later.

Spread filling into crust. Roll out remaining dough and fit on top of mixture. Seal edges; cut slit in top. Brush tops with a mixture of 1 well-beaten egg and 1 tablespoon of milk (makes crust shiny). Bake for 50-60 minutes in preheated 350 degree oven until crust is golden brown. Cool slightly before serving.


EASTER ITALIAN RICE PIE
(recipe courtesy of cooks.com)

1 c. cooked rice
8 eggs, beaten light
2 lbs. Ricotta cheese
1 c. sugar
Juice of and zest of one lemon
1/4 tsp. cinnamon
1 tsp. vanilla
2 (10-12 inch) unbaked pie shells

Preheat oven to 350º. In a bowl, mix rice, beaten eggs, Ricotta, sugar, lemon juice/zest and cinnamon. Add vanilla. Fill pie shells with rice mixture. Bake until firm for 1 hour. Let pie stay in oven for at least 1 hour after it's done. Enjoy!


MASCARPONE CHEESE CANNOLI

Making cannoli shells from scratch can be a long and tedious project, so I prefer to use the pre-made boxed shells. For best results, do not fill shells until ready to serve, otherwise the shells will become soft and mushy.

2 c. marscapone cheese
1/3 c. confectioner's sugar
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 cup mini chocolate chips

Mix mascarpone cheese, sugar, cinnamon and vanilla. Stir in mini chips. Pipe or spoon filling into shells when ready to serve. Dust with confectioner's sugar.

Awesome Turkey Burgers

Grilling season is just around the corner, and if you're looking for a nice and tasty turkey burger, I think you'll find this recipe to be a winner. I like to use the 93/7 ground turkey (meaning 7% fat). 99/1 ground turkey is also available, but I find that to be too moist to work with, and the mixture usually ends up mushy. I also prefer the taste of the 93/7 mixture. The 93/7 is also more moist than ground beef, so I never use an egg and try to avoid using many liquid ingredients in my mixture. Ground turkey is also very bland in taste. You really need to jack it up to get a nice flavor. This recipe only uses a few ingredients, but they pack a flavorful punch. Now, I don't have exact measurements, so adjust the seasoning to your liking. Also, while these burgers taste great on the grill, I actually prefer broiling them. They retain all of their tasty juices and are just that damn good! If you do decide to broil the burgers, but are still craving that smokey, grilled taste, you can add a dash of liquid smoke to the mixture. Liquid smoke is very powerful and potent, so you only need a drop or two at most.


AWESOME TURKEY BURGERS

1lb ground turkey (93/7 mixture)
1 8oz packet onion soup and dip mix
Approx. 1 tblspn Worcestershire sauce
1/4 cup breadcrumbs
salt & pepper

Mix all ingredients together, shape into 6 nice size burger patties. Grill or broil to your liking. Enjoy!