When I was a kid, I pretty much took life, and all that it had to offer, for granted. The fact that I lived in a nice little house, in a nice little neighborhood was a given. Routines came easily. I walked to school every day with the same set of friends, and my family sat down to dinner each night around the same time. Looking back...those routines were like a beautiful set of jewels!
Something I also took for granted was Mama Melisi's versatility in the kitchen! To this day, this is a sharp contrast to my culinary skill, which is extremely limited. I tend to shop for the same things in the supermarket...and cook the same meals for dinner! In fact, the only time I ever changed my actual route through the aisles of Publix Supermarket, was when they closed my store of fifteen years! Once in the "new and improved" Publix, I felt tortured and dyslexic, as I hopelessly searched for my usual boring items!
In contrast, when Mama Melisi shops, it's always a whole new adventure! Encompassing a wide array of ingredients, her list of meals is endless, and she can take one food item, and prepare it in several ways!
Take, for example, eggplant. When one thinks of eggplant, the probable preparation that comes to mind is the Italian Parmigiana version...thin slices fried up, and smothered in sauce and mozzarella cheese. Not so for Mama Melisi! I could give you at least five different ways she makes eggplant. The only given, was picking it fresh out of the garden. The outcome, however, was always a surprise!
During those northern summer months, imagine how she fired it up on the grill, enhancing the flavor, and serving it with a multitude of other grilled veges! Or, pucker up your lips and let some pickled eggplant penetrate your taste buds...just enough vinegar and garlic cloves in the jar! She also would dice it up into delightful and sneaky little chunks, well camouflaged by the fresh marinara sauce! Or she stuffed it good with ricotta cheese, and treated us to eggplant rollatini! Finally, we always loved her eggplant parmigiana...never fried, but delicately baked, and light as a feather! I remember a family member recently experiencing this for the first time, and labeling it Eggplant Souffle!
As an adult, I now delight in her versatility...never taking it for granted. And although my trips to Publix are still rather dull, I do venture into unknown waters by trying out some of these recipes myself! However, if all else fails, the Versatile Chef still frequents South Florida on a regular basis, takes over my kitchen, and cooks up a storm for whoever walks through the door!
Today, we offer you Mama Melisi's Eggplant Parmigiana...whether you pick it fresh from your garden, or find it in the produce aisle, we offer you the recipe with love!
From Mama Melisi and Me
Eggplant Parmigiana
Ingredients:
l large eggplant (make sure it is firm)
Italian flavored breadcrumbs
Flour
2 Eggs
Pam Olive Oil Spray
Extra Virgin Olive Oil
Pecorino Romano Grating Cheese
Black Pepper
Parsley
Marinara Sauce (recipe taken from blog 1 - "A Pot of Sauce")
Preparation:
Peel eggplant - hold eggplant upright and peel from the top to bottom (much easier this way)
Slice about 1/4 inch in thickness and set aside
Mix 1 cup Italian flavored bread crumbs with 1/2 cup flour
Take 2 eggs in a flat type bowl, and scramble with a fork
Add 1/2 teaspoon black pepper, a little chopped parsley, and a tablespoon of grated cheese
Mix well
Preheat oven to 350 degrees
Line 2 cookie sheets with aluminum foil and spray with Pam Olive Oil Spray
Take each slice of eggplant and swish in the egg mixture
Next coat slices with flour mixture and place on cookie sheets
Drizzle olive oil over the eggplant slices lightly
Place in oven after all of the eggplant is prepared and bake for 45 minutes
(No need to turn...remove and cool a bit)
Get a casserole baking dish and cover bottom with marinara sauce
Place eggplant slices on the bottom
Add some sauce to the eggplant
Sprinkle with your grating cheese and layer until you have used all of the eggplant
Top with more grated cheese
Bake for 45 minutes in a 350 degree oven
Bueno Apetito!
Sunday, April 18, 2010
Saturday, April 10, 2010
Fish Tales
Those who live in Florida, know it's quite common for sporadic waves of company to gravitate from the north to pay you a visit...especially family! You may think their primary reason, is to replace the bitter cold winter with blue skies, swaying palms, and lovely beaches. Some may even be suspicious enough to think that the fishermen in the group, may secretly wish for one fast and furious tropical storm, strong enough to churn up some great fish within the rushing currents!
Coming from a tight Italian family, the vacation perks of Florida are secondary. When the family comes south, the first thing we look forward to is connecting in person, catching up with each other, and sharing some good meals!
In the last two weeks, I've had visits from not only Mama Melisi and Ray, but Diane and Frank...my sister and brother-in-law...and later, my cousin, Cathy. The consensus on meals throughout the two weeks was everyone wanted "good fish". So, we ditched cooking in, and made the seafood circuit of some of the nicest establishments along Fort Lauderdale Beach.
When I say we had fish, we ate everything from shrimp, scallops, mussels, sole, salmon, grouper, mahi, swordfish, tuna...and that ever-delicious ugly fish...chilean sea bass! Each restaurant offered its own unique preparation...grilled, blackened, broiled, poached...and the ambiance included anything from classical piano notes to island steel drum floating through the airwaves!
I think the best excursion was to one of the oldest restaurants in the area. You had to take a little boat to the 80-year old hot spot. After docking, we saw in the distance two shack-like buildings...one marked "bar" and the other obviously the restaurant. Walking in, you couldn't help but notice the weather-beaten wooden booths and tables, with bare 60-watt bulbs dangling from above!
Our friendly waiter suggested the authentic hearts of palm salad to start, and a fine selection of wines to accompany your choice of fresh, local fish. Oddly, most of us ordered the yellow-tail snapper. Mama Melisi went healthy, and had hers made straight up...the rest of us gladly accepted the lemon piccata sauce with our fish. After driving cross town, and taking the little boat ride, we were all quite hungry!
Following our anxious wait, the waiter arrived with his sturdy, round, wooden serving platter. Arranged on plates were the snapper...and a sea of stiff tails sticking straight up and out of their asses! No one warned us that the tails would be in tact! If I had known that, I would have dropped a line out of their boat, and caught my own fish. At least I wouldn't be so startled!
Poor little fish...it actually looked like a fish when I was eating it! I felt like we were a family of bears in a wooden den, having a fiendish fish fest! After all was said and done, the only thing left on the plates were...the fish tails! And I must say, that was one delicious meal!
Sadly, the company all went home...and I am fished out...no more fish for a long time! However, since I didn't see you down here, you might want one of my favorite fish recipes from Mama Melisi...Salmon! It's quick, easy and delicious!
Once again, we offer it to you with love,
From Mama Melisi and Me
Salmon:
Ingredients:
4 Salmon Fillets
Extra Virgin Olive Oil
3 Garlic Cloves
Black Pepper
Lemon Pepper
White Wine
Fresh Lemon
Parsley
Cooking Directions:
Heat olive oil in saute pan
Slice half an onion
Saute onion in olive oil until golden in color
Slice 3 fresh garlic cloves, and stir into olive oil until golden
Season salmon by sprinkling black pepper and lemon pepper
Place seasoned side down into pan and season other side
Cook on medium high heat for five minutes
Turn over and cook another five minutes
Add 1/4 cup white wine to pan
Squeeze fresh lemon and sprinkle parsley over salmon
Cover salmon and let sit for approximately 3 minutes
Check fish - if flaky, it's done!
Coming from a tight Italian family, the vacation perks of Florida are secondary. When the family comes south, the first thing we look forward to is connecting in person, catching up with each other, and sharing some good meals!
In the last two weeks, I've had visits from not only Mama Melisi and Ray, but Diane and Frank...my sister and brother-in-law...and later, my cousin, Cathy. The consensus on meals throughout the two weeks was everyone wanted "good fish". So, we ditched cooking in, and made the seafood circuit of some of the nicest establishments along Fort Lauderdale Beach.
When I say we had fish, we ate everything from shrimp, scallops, mussels, sole, salmon, grouper, mahi, swordfish, tuna...and that ever-delicious ugly fish...chilean sea bass! Each restaurant offered its own unique preparation...grilled, blackened, broiled, poached...and the ambiance included anything from classical piano notes to island steel drum floating through the airwaves!
I think the best excursion was to one of the oldest restaurants in the area. You had to take a little boat to the 80-year old hot spot. After docking, we saw in the distance two shack-like buildings...one marked "bar" and the other obviously the restaurant. Walking in, you couldn't help but notice the weather-beaten wooden booths and tables, with bare 60-watt bulbs dangling from above!
Our friendly waiter suggested the authentic hearts of palm salad to start, and a fine selection of wines to accompany your choice of fresh, local fish. Oddly, most of us ordered the yellow-tail snapper. Mama Melisi went healthy, and had hers made straight up...the rest of us gladly accepted the lemon piccata sauce with our fish. After driving cross town, and taking the little boat ride, we were all quite hungry!
Following our anxious wait, the waiter arrived with his sturdy, round, wooden serving platter. Arranged on plates were the snapper...and a sea of stiff tails sticking straight up and out of their asses! No one warned us that the tails would be in tact! If I had known that, I would have dropped a line out of their boat, and caught my own fish. At least I wouldn't be so startled!
Poor little fish...it actually looked like a fish when I was eating it! I felt like we were a family of bears in a wooden den, having a fiendish fish fest! After all was said and done, the only thing left on the plates were...the fish tails! And I must say, that was one delicious meal!
Sadly, the company all went home...and I am fished out...no more fish for a long time! However, since I didn't see you down here, you might want one of my favorite fish recipes from Mama Melisi...Salmon! It's quick, easy and delicious!
Once again, we offer it to you with love,
From Mama Melisi and Me
Salmon:
Ingredients:
4 Salmon Fillets
Extra Virgin Olive Oil
3 Garlic Cloves
Black Pepper
Lemon Pepper
White Wine
Fresh Lemon
Parsley
Cooking Directions:
Heat olive oil in saute pan
Slice half an onion
Saute onion in olive oil until golden in color
Slice 3 fresh garlic cloves, and stir into olive oil until golden
Season salmon by sprinkling black pepper and lemon pepper
Place seasoned side down into pan and season other side
Cook on medium high heat for five minutes
Turn over and cook another five minutes
Add 1/4 cup white wine to pan
Squeeze fresh lemon and sprinkle parsley over salmon
Cover salmon and let sit for approximately 3 minutes
Check fish - if flaky, it's done!
Saturday, April 3, 2010
An Easter Gift
I'm a little late with the blog, as during the past couple of days, my cat, Patches, has been ill. This morning was especially sad, as my little calico of 17 years was laid to rest.
Patches and I were kindred souls...she was petite, agile, and loved to prance with an impish gait. Old age set in, and she could no longer hold her little body up. When her deep, slow purr stopped this morning, I knew it was time.
During this holiday weekend, it is especially important to try to keep the spirit. In doing so, I dedicate this blog to our wonderful pets, who bring so much joy to our lives. They are not just animals, but true members of our families. They are a special gift to us for too short a time, but they live in our hearts forever!
I thought it would be nice to speak of the Easter gift...otherwise known as Mama Melisi's Easter Bread. I should say, that this is a Melisi/Tozzi recipe. About 40 years ago, Mama Melisi and her dear friend, Dolores Tozzi put their heads together to revise and perfect this recipe! And perfect it, they did!
Each year, I would wake up to a Dining Room table filled with pans of rising bread dough! Mama Melisi would make sure that no one would open the back door for fear of cool air entering...the room had to be warm while the bread was rising. Then, of course, I could see her using the punch and knead routine before she formed the dough into braided round loaves!
When I say it was an Easter gift, I mean it. Friends, nieces, nephews, and neighbors would line up anxiously waiting for their personal Easter Bread loaf! It was a gift to us, and to everyone!
The recipe has passed through the generations, as my niece, Lori, made the Easter Bread for the first time this year with much success! (Yeah, Lori!!! I knew that was why you purchased that Dining Room set!) I expect my loaf UPS delivered to Florida...same time next year!
We wish everyone a Happy Easter, Happy Passover...after a long winter, enjoy the sunshine, and most importantly, enjoy time with your family, friends, and beloved pets!
We send our wish with love,
From Mama Melisi and Me
Easter Bread Ingredients:
5 1/2 cups bread flour
1 cup sugar
1 package rapid rise yeast
1/2 cup water
3/8 cup milk (little less than 1/2 cup)
1 stick margarine or butter
3 extra large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon anise extract
1 teaspoon orange juice
1 teaspoon lemon juice
Hints to follow for success in the bread making:
1. Let eggs become room temperature
2. Prepare the night before baking - let the bread dough raise overnight - it becomes lighter in texture
3. After making the loaves or bread braids, let raise for another 30 minutes
4. Do not over handle the dough in making the breads
Mixing Instructions:
Mix 2 cups of the flour with the sugar and undissolved yeast in a large mixing bowl
Heat the water, milk and butter/margarine in a small saucepan until very warm (but not boiling) 105 degrees to 115 degrees
The butter need not melt
Gradually stir the milk mixture into the yeast mixture on medium mixing speed
Beat for 2-3 minutes
Add the eggs and the flour (2 cups at a time)
Keep mixing (use your dough hook attachment)
Then add all of the flavors
You can add a little more flour if necessary - it should be a soft dough
Knead in your mixer for 7-10 minutes
Place dough in a greased bowl - cover with saran wrap and then a cloth towel
Let dough rise in a warm place...dough should double in size
Punch the dough down with your fist
Now you can prepare the dough for making the breads
One way is to divide the dough into as many loaf pans as you have. This will probably make about 4 loaves. Spray the loaf pan with pam first. Then let the loaves raise for another 30 minutes. Only fill the pans half full. Then beat egg whites and brush the top of each loaf with this. Add sprinkles of your liking.
Italian Easter Bread is usually braided. After the dough is raised, punch it down, and knead a little with your hands. Just give it a quick knead. Take a good handful of the dough and roll into two ropes to be braided. Two pieces are needed to braid and then form into a circle. Pinch the ends together. Take cookie sheets, line with foil or parchment paper, spray with pam and place your braided circles onto the cookie sheet. If the circles are large, you can only fit two on a cookie sheet. If the circles are medium in size you can fit 3 on a cookie sheet. Again, let this raise for 30 minutes - brush with egg white and add your sprinkles.
The bread in loaf pans are baked at 350 degrees for 20-30 minutes
The braided breads take about the same amount of time, also in 350 degree oven
Use a baker's tester to check if they are done. (Dough should not stick to the tester.) Breads should be a very golden brown in color.
This is terrific to have on Easter morning with your coffee or hot chocolate! It does take time but it is worth it...As you become the bread expert, triple your recipe so you can give it away, too!
Patches and I were kindred souls...she was petite, agile, and loved to prance with an impish gait. Old age set in, and she could no longer hold her little body up. When her deep, slow purr stopped this morning, I knew it was time.
During this holiday weekend, it is especially important to try to keep the spirit. In doing so, I dedicate this blog to our wonderful pets, who bring so much joy to our lives. They are not just animals, but true members of our families. They are a special gift to us for too short a time, but they live in our hearts forever!
I thought it would be nice to speak of the Easter gift...otherwise known as Mama Melisi's Easter Bread. I should say, that this is a Melisi/Tozzi recipe. About 40 years ago, Mama Melisi and her dear friend, Dolores Tozzi put their heads together to revise and perfect this recipe! And perfect it, they did!
Each year, I would wake up to a Dining Room table filled with pans of rising bread dough! Mama Melisi would make sure that no one would open the back door for fear of cool air entering...the room had to be warm while the bread was rising. Then, of course, I could see her using the punch and knead routine before she formed the dough into braided round loaves!
When I say it was an Easter gift, I mean it. Friends, nieces, nephews, and neighbors would line up anxiously waiting for their personal Easter Bread loaf! It was a gift to us, and to everyone!
The recipe has passed through the generations, as my niece, Lori, made the Easter Bread for the first time this year with much success! (Yeah, Lori!!! I knew that was why you purchased that Dining Room set!) I expect my loaf UPS delivered to Florida...same time next year!
We wish everyone a Happy Easter, Happy Passover...after a long winter, enjoy the sunshine, and most importantly, enjoy time with your family, friends, and beloved pets!
We send our wish with love,
From Mama Melisi and Me
Easter Bread Ingredients:
5 1/2 cups bread flour
1 cup sugar
1 package rapid rise yeast
1/2 cup water
3/8 cup milk (little less than 1/2 cup)
1 stick margarine or butter
3 extra large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon anise extract
1 teaspoon orange juice
1 teaspoon lemon juice
Hints to follow for success in the bread making:
1. Let eggs become room temperature
2. Prepare the night before baking - let the bread dough raise overnight - it becomes lighter in texture
3. After making the loaves or bread braids, let raise for another 30 minutes
4. Do not over handle the dough in making the breads
Mixing Instructions:
Mix 2 cups of the flour with the sugar and undissolved yeast in a large mixing bowl
Heat the water, milk and butter/margarine in a small saucepan until very warm (but not boiling) 105 degrees to 115 degrees
The butter need not melt
Gradually stir the milk mixture into the yeast mixture on medium mixing speed
Beat for 2-3 minutes
Add the eggs and the flour (2 cups at a time)
Keep mixing (use your dough hook attachment)
Then add all of the flavors
You can add a little more flour if necessary - it should be a soft dough
Knead in your mixer for 7-10 minutes
Place dough in a greased bowl - cover with saran wrap and then a cloth towel
Let dough rise in a warm place...dough should double in size
Punch the dough down with your fist
Now you can prepare the dough for making the breads
One way is to divide the dough into as many loaf pans as you have. This will probably make about 4 loaves. Spray the loaf pan with pam first. Then let the loaves raise for another 30 minutes. Only fill the pans half full. Then beat egg whites and brush the top of each loaf with this. Add sprinkles of your liking.
Italian Easter Bread is usually braided. After the dough is raised, punch it down, and knead a little with your hands. Just give it a quick knead. Take a good handful of the dough and roll into two ropes to be braided. Two pieces are needed to braid and then form into a circle. Pinch the ends together. Take cookie sheets, line with foil or parchment paper, spray with pam and place your braided circles onto the cookie sheet. If the circles are large, you can only fit two on a cookie sheet. If the circles are medium in size you can fit 3 on a cookie sheet. Again, let this raise for 30 minutes - brush with egg white and add your sprinkles.
The bread in loaf pans are baked at 350 degrees for 20-30 minutes
The braided breads take about the same amount of time, also in 350 degree oven
Use a baker's tester to check if they are done. (Dough should not stick to the tester.) Breads should be a very golden brown in color.
This is terrific to have on Easter morning with your coffee or hot chocolate! It does take time but it is worth it...As you become the bread expert, triple your recipe so you can give it away, too!
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