No bake Italian Cheese Cake >Ricotta Cream Pie

I first had this in a little Cafe in Taormina Sicily and was lucky enough to come away with a much appreciated recipe. Cheese cakes come sweet and savory, the most popular being the Philly Cheese cake thick, rich, heavy and very good. It also takes hours to prepare. This version uses Ricotta Cheese and is just as rich but not as heavy studded with chocolate bits and nuts it comes together rather quickly and best of all it is a no bake recipe. I modified this from the original recipe only  as I have a slightly difficult time getting some of the ingredients that where in the original where I live ( namely; Hazelnuts and Frangelica). So it is a little Texified but just as delicious. Enjoy!


Prep time: 20 min                   Cooking time: 4 hrs ( refrigerator)          Serves : 8

Tools: 9 " Pyrex pie plate

Ingredients:

Cookie crust

1 1/2 cups Graham Cracker crumbs (1 pkg from the box)
2 tbl sugar
1 tbl Cocoa powder
1 stick Unsalted butter 1/2 cup

Filling

1 lb Ricotta Cheese
3/4 cup Powdered sugar
1 1/2 tsp Vanilla Extract
1/2 cups semi sweet chocolate chips
1/2 cup chopped Pecans
1 1/2 cups heavy whipping cream
*the original recipe:
sub 1 tbl Frangelica  for the Vanilla and Hazelnuts for the Pecans in the filling
The cookie crust sub crushed Chocolate Hazelnut Biscotti  for the Graham Crackers


Directions:
 Place in the refrigerator  a mixing bowl and the beaters of your mixer to chill.

Prepare the cookie crust  by smashing the graham crackers  place them in a  zip bag  and rolling them with a rolling pin ( or use  a food  processor ). Empty the cookie crumbs in to the pie plate add the 2 tbl  sugar and the cocoa powder mix well to thoroughly  combine. In a small bowl melt the butter in the microwave 20 - 45 sec.

 With a fork mix the  melted butter with the cookie crumb mixture. Using the back of a spoon starting in the center working to the outside and up the sides on the pie plate press the crumbs in to the pan forming the crust.
Place in the microwave and cook 2-3 min (bake in conventional oven 9 min at 325 º F ) remove to a cooling rack.

In a large mixing bowl add the ricotta cheese vanilla and powdered sugar mix well, set aside.
Remove the beaters and bowl from the refrigerator pour the cold heavy cream into the cold bowl and whip the cream to stiff peaks.

By hand fold 1/2 of the whipped cream into the ricotta add the nuts and the chocolate chips then fold in the rest of the whipped cream.

Spoon the filling into the cooled crust and chill 4 hours prior to serving.

To serve drizzle with chocolate sauce and a few crushed nuts.  

Basic Italian Red Sauce> The Universal Italian Condiment

If you appreciate a nice plate of pasta then a rich, flavorful, zesty, thick sauce is what really makes the pasta stand out. I cringe when ever I go down that isle at the market with all those jars. So many choices some heavy with salt some are sweet and none are fantastic. Read the labels some time and you will probably lose your desire for that plate of pasta.  A great sauce should be big on flavor and have only a hand full of ingredients. After all the tomato is the real star and you should use the best ones you can  afford.
Imported San Marzano plum tomatoes are king and in my little part of the world also go for a kings ransom just under $5.00 for a 28 oz can. That is completely out of my budget so I went in search of and econimical replacement. The closest I could find in flavor and acidity are petite diced and are advertised by a chef who crashes your kitchen to cook with them.
Making a good sauce is not difficult, If you can turn on the cook top and use a can opener your half way home. Enjoy!


  Prep time: 5 min.         Cook time: 1 hr         Yield: about 2 quarts
         

Ingredients:

2 28 oz cans of tomatoes ( chopped or whole)
2 6 oz cans tomato paste
1/4 tsp red chili flakes
1/3 cup (aprox.) good Italian olive oil
1 med onion (grated extra fine)
3-4 about 1 tbl spoon cloves of garlic (grated fine)
*1/2 tsp dried basil
*1/2 tsp oregano
1/2 cup red wine
salt to taste.
2 packets sweet and low sweetener
*Sub 1 tsp Italian seasoning


Tools: Heavy bottom stock pot, wooden spoon, box grater, blender

Directions:

Start by placing the stock pot on the lowest heat add enough olive oil to cover the bottom of the pot + a little extra; You are going to infuse the oil with flavor that will carry through the sauce.
Add the chili flakes and the herbs to the warm oil allow to heat for 10 min.to release their flavors and infuse the oil.
Add the tomato paste repeating the same process until the oil changes  from a green -gold to a red tint

the longer you cook the tomato paste the more tomato flavor will be concentrated into the oil. The tomato paste will begin to caramelize intensifying the natural sweetness, so let your "inner chef " tell you when it has been long enough.
Push the tomato paste to one side of the pan the grated onion and garlic into the oil to sweat their goodness into the infusion until they become translucent this should take about 5- 10 min depending on how hot tour oil is. once the y are translucent mix them with the tomato paste.
A quick note on seasoning, I season as I go after each addition with a final adjustment at the end. You are in control so add what tastes good to you I always try to imagine the food in the pot as it where my plate and season accordingly as if I where adding it at the table.

.Open your tomatoes and add one can to the blender and process in 2-4 quick pulses, pour this into the pot and mix with the tomato paste/olive oil infusion. If you prefer you pasta sauce a little chunky for a more rustic feel reserve about 1/3 - 1/2 cup of the tomatoes from the second can and process the remainder as before. If you desire a smooth sauce process the entire second can and add to the simmering pot along with the red wine ( if you do not have red wine substitute; 1 1/2 tbl red wine vinegar and a pinch of sugar or use grape juice and 1 tsp red wine vinegar) turn up the heat until it starts to bubble then back it down to the lowest setting place the lid on cocked off to allow steam to escape and reduce the sauce. Cook for about 30 min, again let your "inner chef " be your guide if you like it thicker cook it a little longer. Give it a taste and check the seasoning adjust it to your liking, if it is a little bitter you may need to add a little Sweet and Low to bring down the acid level. It really depends upon the tomatoes. I find S&L to work better than sugar to keep the flavor savory. Ladle the hot sauce into clean jars and store in the refrigerator up to 4 weeks it also freezes well for up to 6 months. 

Italian Meatballs

When most  folks think of Italian food more often than not Spaghetti and Meat balls is what comes to mind. The star of the show is the meat ball. The perfect meat ball should be full flavor tender and yielding in texture, and still be able to stand up to extended periods of a slow simmer in a tomato sauce. This recipe comes from an aunt who married into an Italian family, Her mother in law was from a town outside of Rome and was a professional cook. She made sure that her son was properly fed by holding private cooking classes for her new daughter-in-law. I thank them both for this recipe, they have long ago gone on to the Big Kitchen in the Great Beyond. So I guess that would allow this to qualify for an Heirloom Recipe. Enjoy!

Prep time: 15 min                                Cook time: 1 hr.                     Sevres: 8



Ingredients:

1 lb.Ground Sirloin
1/2 LB Ground Pork
3 lrg. Eggs
2 Slices of Bread(crust trimmed off and cubed)
1/3 cup Milk
1/4 cup Chopped Flat Leaf Parsley (3 tbs dried)
1/3 cup grated Parmesan cheese
1 tsp Kosher salt
1/4 tsp Black pepper
2 tsp Granulated Garlic
1 tsp onion powder
1tsp Dried Basil
1 tsp Dried Oregano
1/2 cup breadcrumbs
*Note: I find that the use of dried herbs and garlic an onion blend flavors better than fresh in this recipe.

Tools: Mixing bowl, Measuring cups & Spoons, Med Ice cream scoop, Baking sheet, cooking spray. Aluminum foil.


Directions:

In a large mixing bowl place the cubed bread and 1/3 cup of milk allow to stand 5 min for the bread to adsorb the  milk

                        

Add the rest of the ingredients(except for the bread crumbs)  and mix well. If egg whites are still visible add some of the bread crumbs. The mix should be wet and a little tacky but not sticky. The best tool s for this job are a pair of very clean hands, mix thoroughly but do not over mix(Don't bruise the chopped meat).

                                         










I normally remove a small amount and fry it up so I can check the flavor and make any adjustments to the seasoning. This is the time to check it.

 Line the sheet pans with Aluminum foil (makes cleanup a snap) and give each a spray with the cooking spray.
Preheat your oven to 350 º F  
Using the Ice cream scoop (it keeps the portions equal) dip out a scoop full and form into a ball and place on the baking sheet. I normally get between 16-18
 Bake at 350º F for 20 min.The meat balls will be almost done through. At this point I transfer the amount I need to a pot of basic tomato sauce to finish and add additional flavor to the sauce. After about a 15 min cool down the remainder get place in a freezer bag and frozen for another meal. At which time they can go from freezer to sauce to thaw and finish cooking.  

From Naples with Love!>Pizza a Culinary Canvas

Pizza, the gift to the world from Naples Italy first appeared in NYC at the turn of the last century. It was not until the end of WWII until it really caught on thanks the returning GI's craving the Pizza that they had enjoyed so far from home.
Now Pizza is a multi billion dollar a year business. It has become fast meal brought to our doors in 30 min or less and just a phone call or a mouse click away. However it has became Americanized and for the most part a shadow of its former self barely recognizable from its humble beginnings.
Pizza has become the Culinary canvas that is only limited by your imagination to truly create your own personal masterpiece with different cheeses and toppings.
 Having been fortunate to have spent some time in Italy in my travels I fell in love with the food, wine, and culture of an amazing place. (If you ever get the chance GO!!!)
I have feasted on the Pizza from Naples. The first bite was amazing. I thought I heard the angelic choir... This was Pizza the way it was meant to be. Simple not complex, no 3 lb of toppings, just good tomatoes, fresh mozzarella, sea salt, olive oil, topped with fresh basil and a  thin crust that was crispy on the outside with warm and chewy on the inside, simply amazing.
I became an instant convert, "a Pizza Purest."
 It was clear to me that the crust is the most important part, followed closely by the sauce you don't want it to thin. Pizza of this quality dose not show up at the door in 30 min or less. If you live where I do it is 75 mi to the closest delivery point. Delivery is not an option. So I have through trial and error developed a Pizza very close to that Napoleon delight that I enjoyed so much.
 These ingredients will make an incredible Pizza on their own or used as building blocks to create your own masterpiece. Enjoy!

Prep time: 24 hrs                         cook time: 15 min            serves: 4

Pizza Dough:

Ingredients:

2 1/2 cups All Purpose flour
1 1/2 tsp Kosher salt
3/8 tsp bread yeast ("regular yeast" not bread machine or rapid rise)
1 cup warm water

Tools:
 Measuring cup & spoons, Med mixing bowl, Plastic wrap, Olive oil,Stand mixer or food processor, If mixing and kneading by hand; additional flour for the bench.

Directions:

Coat the inside of a  med bowl with 2 tbs olive oil and set aside.
 Place in the bowl of the stand mixer or food processor, flour, salt, yeast, place the dough hook on the mixer and mix on low about 1 min to distribute the yeast and salt.
 Add all the water and turn on mixer set on 2-3 until dough starts to form a ball and no dry flour remains, stop mixer and allow to rest for 10 min. This allows the flour to hydrate.
After 10 min restart mixer on 1(low) knead dough 5-7 min, stop mixer and pinch off a small piece of dough work in to a flat disc and slowly begin to stretch it out. this is called "Window Paining." If you can stretch the dough thin enough to see light through it you are fine. If the dough tares you will have to knead it a little more.
remove the dough and form into a ball place in the oiled  bowl and coat with the olive oil cover with plastic wrap and place in the refrigerator.for 1 day to ferment.
*(note dough can be prepared 5 days in advance or frozen for up to 6 months.)

Pizza Sauce: makes enough for 6 med or 3-4 large pizzas


 Ingredients:

1 six oz can of Tomato paste 
1 tbs (aprox) Kosher salt
1/3 cup Extra Virgin Olive oil
1/2 tsp Red Pepper flakes
1 28 oz can diced tomatoes (if you can get San Marzano tomatoes from Italy they are the best)

Tools: Wooden spoon, Heavy bottomed skillet 10- 12", Blender, Can opener.

  Directions:

 Process the diced tomatoes in the blender into a chunky puree, a few quick pulses should do it.
 Place skillet over a med/lo heat and add oil and red pepper flakes along with a pinch of salt. Steep for about 10 min. Add the tomato paste and fry it in the oil about 5 min, it will change colors from bright red to maroon and the oil should be red. This is an important step as it develops a deep tomato flavor that is sweet and deep similar to sun dried tomatoes.
Slip the skillet partly off the burner and move the tomato paste to that part and add about 1/3 of the processed tomatoes over the hot side of the skillet. Add salt as if you where salting food on your plate. Cook until you can pass the spoon through and leave a clear path in the bottom of the skillet. Stir it in to the tomato paste an push it to the cool side of the pan. Repeat for the remaining puree 1/3 at a time. Place in sterilized glass jar and refrigerate up to 3 weeks.


Assembly of the pie:

Tools: Steel pizza pan, Kosher salt, Corn meal,  Pastry  brush, Pizza wheel, Cutting board

Preheat your oven to 500 º F for 1 hour

On Pizza day remove the dough from the refrigerator and allow to rise about 6 hours, punch down and allow to raise again about 1 hour.
Prepare the pan, brush a light coat of olive oil on the bottom and sides, sprinkle with a little Kosher salt and dust with corn meal.
Place the dough in the center of the pan and work from the center to the outside.
I use about 1/3-1/2 cup of sauce per Pizza. Place the sauce in the middle of the dough and with the bottom of a large spoon work the sauce evenly to the outside edge leaving a thin but even layer.
 Apply the toppings of choice and place in the oven on the center rack  and bake for 15 min. Remove from oven add the cheese and return to the oven 2-3 min until the cheese gets all bubbly and just begins to turn golden brown on the top.
Remove from oven, drizzle with olive oil, sea salt, and fresh basil leaves.