The evening of the Halibut Dinner was the inspiration for the blog. I knew I would write about this. Please let me share.
Recently, I lost an aunt who was very dear to me. Aunt Ro was a dynamic, and outrageously funny person. She was a natural born comedienne, and one of the most giving people I knew. Needless to say, she had a gift for creating much laughter and warmth in the family. At a young age of 74, Aunt Ro had unexpectedly died in her sleep.
My mom was visiting me in Florida when this occurred. I had to tell her of the event. I watched my mother's eyes as I quietly broke the news, and knew that with each word I was breaking her heart. Aunt Ro was her younger sister, and only sibling. They were as close as two sisters could be. I also knew, that collectively, the family heart would break, over and over again.
We flew back to New Jersey...it was the week of Thanksgiving. My cousins (Aunt Ro's kids) were working together on the arrangements. Saying this was a difficult task, is a huge understatement. My heart was with them...how does anyone prepare for this...especially at Thanksgiving.
Early in the week, my mom invited my cousins and significant other to her house for dinner. We gathered in the Dining Room. At first the mood was quiet. Then slowly, we began sharing childhood memories. As we sat around the table, I noticed the "spread" my mom pulled together...fresh baked halibut with olive oil and lemon; roasted potatoes and onions; cooked, breaded cauliflower; a loaf of warm, crusty Italian Bread; of course salad. How did she prepare all of this? Afterall, she was grieving herself!
As the evening progressed, it seemed that the light from the chandelier grew softer, and the conversation became a little lighter. Then, the neighbors started pouring in. Some had lived there over 20 years...some were fairly new to the neighborhood. At one point, we had official representation from Korea, India, Croatia, and Ecuador! Suddenly, the Halibut Dinner turned into the United Nations Feast, and the connection among family and friends formed one supportive bond. For a brief time, things seemed a little bit better for all of us!
I attribute the warmth, good food, and healing environment to my mom...Mama Melisi. She always found a way to bring people together...especially around the dinner table!
Aunt Ro was the same way, and somehow that evening, I felt she was very much with us!
With this blog, we share all of the recipes from The Halibut Dinner. In between cooking, love your family and friends, and take time to break bread and laugh together.
This is dedicated to Aunt Ro, and my mom...sisters forever...and to all those who have experienced loss in their lives.
Always With Love,
From Mama Melisi and Me
Baked Halibut Ingredients:
1 lb Halibut
Extra virgin olive oil
Lemon pepper
2 to 3 cloves crushed garlic
Fresh parsley
Cooking Directions:
Spray a baking dish with regular pam or olive oil flavored Pam
Rinse the halibut with cold water and pat dry with paper towels
Cut into serving pieces and place in baking dish
Sprinkle the top with lemon pepper and chopped parsley
Drizzle the top of the fish with the extra virgin olive oil
Place crushed garlic around the fish
Bake in a 350 degree oven for about 15 min or until the fish is opaque
Serve with slices of fresh lemon (optional)
Roasted Potatoes Ingredients:
2 lbs of golden yukon potatoes
2 good sized onions
Garlic salt, black pepper, oregano
Cooking Directions:
Peel potatoes
Cut the potatoes in half and then slice each half into 3 or 4 chunks lengthwise
Slice the onions into generous sized slices - not too thin
Spray a baking dish with pam
Mix the potatoes and onions together and place into baking dish
Sprinkle with garlic salt, pepper and about 1 tsp of oregano
(Do not overpower the flavor with too much oregano)
Drizzle with olive oil and bake uncovered in a 350 degree oven for 1 hour until golden brown
I occasionally toss the potatoes around during the baking time to have it evenly roast
Breaded Cauliflower Ingredients:
Medium sized head of cauliflower
1 cup Italian flavored bread crumbs
1/2 cup flour
2 eggs
2 Tblsp. parmesan cheese
1/2 tsp. black pepper
Cooking Directions:
Rinse the whole head of cauliflower and place in a pot big enough to hold the head intact.
Add water up to 1/2 of the head of cauliflower, cover and steam until tender (approx 15 mins.)
Remove - cool and carefully cut each flowerette from the head
ANOTHER OPTION is to cut the raw cauliflower into flowerettes and steam
Line cookie sheet with foil and spray with pam
Wisk the 2 eggs together with a tblsp of water, black pepper and grating cheese in pyrex bowl
Mix 1 cup Italian flavored bread crumbs with 1/2 cup of four in another bowl
Dip each flowerette in the egg mixture and then into the bread crumb mixture
Place on to the cookie sheet
Drizzle with olive oil
Bake in a 350 degree oven till golden brown (for 1/2 hour to 3/4 hour)
Friday, January 29, 2010
Friday, January 22, 2010
Mama Melisi's Nickname "Mushrooms"
It's amazing how people, places, even pets acquire nicknames.
Take, for example, the great city of New York. Many call it "The Big Apple"...or if you've lived anywhere in the tri-state area, you've probably nicknamed it, "The City"! Anyone who has seen a lot of cities, knows there's nothing like New York!
And how about my favorite rock star...Bruce Springsteen...better known as, The Boss! Back in the day, I was known to be a "groupie"...even followed him home after one of his concerts! (No, I never made it in the house!) Twenty-five years later, I'm the same mad fan! And Bruce still deserves his nickname. At 60, he commands the stage for four hours! Truly...The Boss!
Let's talk about my beloved cat, Romeo...rest his little soul. I nicknamed him, the "Olive Oil Boy"! Right up to his 18th year, he was still climbing on the counter to lick the olive oil decanter! Not too many people knew about that...especially those who ate the salad!
I guess the question is, how does one obtain a nickname? It could be through a physical attribute...a personality trait...behavioral traits...it's endless!
Finally...there's Mama Melisi. I think she obtained her nickname because she was such a mom to everyone. She always extended her home, which was lived-in and comfortable. It never mattered how many sleepovers, barbecues, or dinners we had, and how many people attended. And there was always a great aroma coming from the kitchen. The nickname just fit!
It wasn't long before my high school, college, and even work friends called her Mama Melisi. It mushroomed even more when I moved from Jersey to Florida...North, South, and in between...Mama Melisi is EVERYONE'S Mama Melisi!
And since her nickname really did "mushroom", what better recipe to present but her homemade Stuffed Mushrooms! Forget about bringing over a store-bought appetizer to your next party...don't even dare look at that hollowed out pumpernickel with the spinach dip inside! Instead, make a tray of delicious Stuffed Mushrooms...pop them in the oven, wow the guests, and tell them you made it with love...
From Mama Melisi and Me
Ingredients:
l lb. mushrooms
3 garlic cloves (crushed)
1 tablespoon fresh chopped parsley
Extra Virgin Olive Oil
Flavored Breadcrumbs
Cooking Directions:
Remove mushroom stems, wash and set aside
Use wet paper toweling and wipe mushroom caps clean
(Do not submerge caps in water)
Set aside caps
Chop mushroom stems
In medium sized saute pan, heat approx 2 tablespoons olive oil
Add chopped mushroom stems and crushed garlic to olive oil for about 5 mins.
Remove from stove
Add flavored breadcrumbs, chopped parsley and enough water and mix all together
(Not too dry and not too wet)
Spoon mixture into mushroom caps
Prepare baking dish by spraying with Pam Olive Oil Spray
Place each stuffed cap into your baking dish
Drizzle caps lightly with extra virgin olive oil
Preheat oven to 350
Bake 1/2 hour to 45 mins (until crumbs are golden)
Take, for example, the great city of New York. Many call it "The Big Apple"...or if you've lived anywhere in the tri-state area, you've probably nicknamed it, "The City"! Anyone who has seen a lot of cities, knows there's nothing like New York!
And how about my favorite rock star...Bruce Springsteen...better known as, The Boss! Back in the day, I was known to be a "groupie"...even followed him home after one of his concerts! (No, I never made it in the house!) Twenty-five years later, I'm the same mad fan! And Bruce still deserves his nickname. At 60, he commands the stage for four hours! Truly...The Boss!
Let's talk about my beloved cat, Romeo...rest his little soul. I nicknamed him, the "Olive Oil Boy"! Right up to his 18th year, he was still climbing on the counter to lick the olive oil decanter! Not too many people knew about that...especially those who ate the salad!
I guess the question is, how does one obtain a nickname? It could be through a physical attribute...a personality trait...behavioral traits...it's endless!
Finally...there's Mama Melisi. I think she obtained her nickname because she was such a mom to everyone. She always extended her home, which was lived-in and comfortable. It never mattered how many sleepovers, barbecues, or dinners we had, and how many people attended. And there was always a great aroma coming from the kitchen. The nickname just fit!
It wasn't long before my high school, college, and even work friends called her Mama Melisi. It mushroomed even more when I moved from Jersey to Florida...North, South, and in between...Mama Melisi is EVERYONE'S Mama Melisi!
And since her nickname really did "mushroom", what better recipe to present but her homemade Stuffed Mushrooms! Forget about bringing over a store-bought appetizer to your next party...don't even dare look at that hollowed out pumpernickel with the spinach dip inside! Instead, make a tray of delicious Stuffed Mushrooms...pop them in the oven, wow the guests, and tell them you made it with love...
From Mama Melisi and Me
Ingredients:
l lb. mushrooms
3 garlic cloves (crushed)
1 tablespoon fresh chopped parsley
Extra Virgin Olive Oil
Flavored Breadcrumbs
Cooking Directions:
Remove mushroom stems, wash and set aside
Use wet paper toweling and wipe mushroom caps clean
(Do not submerge caps in water)
Set aside caps
Chop mushroom stems
In medium sized saute pan, heat approx 2 tablespoons olive oil
Add chopped mushroom stems and crushed garlic to olive oil for about 5 mins.
Remove from stove
Add flavored breadcrumbs, chopped parsley and enough water and mix all together
(Not too dry and not too wet)
Spoon mixture into mushroom caps
Prepare baking dish by spraying with Pam Olive Oil Spray
Place each stuffed cap into your baking dish
Drizzle caps lightly with extra virgin olive oil
Preheat oven to 350
Bake 1/2 hour to 45 mins (until crumbs are golden)
Saturday, January 16, 2010
A POT OF SAUCE
It's often the case to feel inspired at the start of a new year. Sometimes, however, creative projects are constantly brewing. The timing just needs to be right to set them into orbit - internet orbit, that is!
Let me introduce myself. My name is Debbie Melisi, and I have an undying love for good food. I have acquired my culinary tastes from my mother...affectionately known as Mama Melisi. And just for the record, it's pronounced "Ma LEE see"!
I never realized just how talented she was in the kitchen. As a kid, I guess I just took her delicious nightly meals for granted. But as an adult, I noticed how her ingredients were always fresh...from the garden or market. She was extremely health conscious - nothing fried, hardly any salt...and her meals were always wonderfully seasoned, flavorful, and pleasantly presented. I realize now, that people who do this, have a genuine love and passion for food.
Growing up in a small house in New Jersey, my family never had a lot of money. There was my dad, now deceased for many years, my mom, and the three kids. Although we didn't have a lot of "things", we did have a very large garden! And our home was the focal point for countless family gatherings...friends always invited...and lots of good food!
I guess the question is, why am I telling you all this? It's simply that at the kickoff of 2010, when so many world events and issues seem bleak, it would be nice to share something special with all of you.
The recipes will be posted once a week. Most are heart healthy...some will be chock full of cholesterol if it's a holiday dish! I will be infusing family stories around the meals, and offering the audience a chance to become fabulous chefs themselves! Afterall, Mama Melisi always said, "Cooking is easy"! Incidentally, my mom still lives in New Jersey, and I live in Florida, so this will be a long-distance collaboration! (She will be forwarding the recipes, I will be trying to cook them!)
I will offer you each recipe by category: appetizer, meat, poultry, pasta, seafood, vegetarian, sauce, soup...and those much loved desserts! Maybe we won't become famous, but we will surely be able to wow our husbands, wives, partners, friends, etc!
So what better way to start than with a good pot of sauce...or "gravy" if you're really Italian! Unless you're picking the tomatoes from the garden (and cooking and crushing them), it's actually easy to make a meatless tomato sauce. The true test is when you dip the hunk of fresh Italian Bread! I promise...after this...you will surely give up the jar!
Good luck...have fun...and remember...we offer it to you WITH LOVE FROM MAMA MELISI AND ME!
A Pot of Sauce:
Ingredients:
1 large onion - chopped
4 cloves fresh garlic - crushed
Extra Virgin Olive Oil
2 large cans crushed tomatoes (Red Pack brand or Tuttorosso in the blue can - the brand of crushed plum tomatoes makes a difference!)
6-8 basil leaves
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 tablespoons fresh chopped parsley
The condiments can be increased according to your taste - you can always add, but you cannot take away once it is in the pot!
Cooking Directions:
Put about 1/4 cup of olive oil in a 4 quart pot and heat slowly over a medium heat. Add the chopped onions and saute until golden in color. Then add the garlic and again heat until the garlic is golden in color. Add the two large cans of crushed tomatoes. Swish each can with cold water - only about 1/4 can - and add water to the tomatoes. Add your condiments, parsley and fresh basil. Stir occasionally and simmer on a medium heat for 45 minutes to 1 hour. If too thick, add a little more water.
Let me introduce myself. My name is Debbie Melisi, and I have an undying love for good food. I have acquired my culinary tastes from my mother...affectionately known as Mama Melisi. And just for the record, it's pronounced "Ma LEE see"!
I never realized just how talented she was in the kitchen. As a kid, I guess I just took her delicious nightly meals for granted. But as an adult, I noticed how her ingredients were always fresh...from the garden or market. She was extremely health conscious - nothing fried, hardly any salt...and her meals were always wonderfully seasoned, flavorful, and pleasantly presented. I realize now, that people who do this, have a genuine love and passion for food.
Growing up in a small house in New Jersey, my family never had a lot of money. There was my dad, now deceased for many years, my mom, and the three kids. Although we didn't have a lot of "things", we did have a very large garden! And our home was the focal point for countless family gatherings...friends always invited...and lots of good food!
I guess the question is, why am I telling you all this? It's simply that at the kickoff of 2010, when so many world events and issues seem bleak, it would be nice to share something special with all of you.
The recipes will be posted once a week. Most are heart healthy...some will be chock full of cholesterol if it's a holiday dish! I will be infusing family stories around the meals, and offering the audience a chance to become fabulous chefs themselves! Afterall, Mama Melisi always said, "Cooking is easy"! Incidentally, my mom still lives in New Jersey, and I live in Florida, so this will be a long-distance collaboration! (She will be forwarding the recipes, I will be trying to cook them!)
I will offer you each recipe by category: appetizer, meat, poultry, pasta, seafood, vegetarian, sauce, soup...and those much loved desserts! Maybe we won't become famous, but we will surely be able to wow our husbands, wives, partners, friends, etc!
So what better way to start than with a good pot of sauce...or "gravy" if you're really Italian! Unless you're picking the tomatoes from the garden (and cooking and crushing them), it's actually easy to make a meatless tomato sauce. The true test is when you dip the hunk of fresh Italian Bread! I promise...after this...you will surely give up the jar!
Good luck...have fun...and remember...we offer it to you WITH LOVE FROM MAMA MELISI AND ME!
A Pot of Sauce:
Ingredients:
1 large onion - chopped
4 cloves fresh garlic - crushed
Extra Virgin Olive Oil
2 large cans crushed tomatoes (Red Pack brand or Tuttorosso in the blue can - the brand of crushed plum tomatoes makes a difference!)
6-8 basil leaves
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 tablespoons fresh chopped parsley
The condiments can be increased according to your taste - you can always add, but you cannot take away once it is in the pot!
Cooking Directions:
Put about 1/4 cup of olive oil in a 4 quart pot and heat slowly over a medium heat. Add the chopped onions and saute until golden in color. Then add the garlic and again heat until the garlic is golden in color. Add the two large cans of crushed tomatoes. Swish each can with cold water - only about 1/4 can - and add water to the tomatoes. Add your condiments, parsley and fresh basil. Stir occasionally and simmer on a medium heat for 45 minutes to 1 hour. If too thick, add a little more water.
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