Heirloom Meals: Savoring Yesterday's Traditions Today

Wednesday March 03, 2010

Heirloom Meals Radio:
Tony Simotes’ Reflections on Growing up Greek-American Mid-century

Spend an hour listening to Tony Simotes, Artistic Director of Shakespeare and Company share his childhood memories of growing up Greek-American in Joliet, Il, son of a Greek grocer, with his Dad's desire to be all American and shed his Greek roots and his Mom's efforts to keep the Greek traditions.

Look forward to a future blog post for Mrs. Simotes' recipes for Avgolemono Soup and Angolemono Sauce, Rice Pudding and more. And I will try and recreate the soup Tony described on my blog this weekend.

Wednesday February 24, 2010

Heirloom Meals Radio:
Jeremy Stanton’s Culinary Journey

Spend an hour listening to chef Jeremy Stanton share how his early memories and access to farm-fresh ingredients began his love affair with food and sustainable agriculture. And how each of his experiences has lead to his next venture, a local butcher shop called The Meat Market - opening in Great Barrington, MA this summer. For more information on Jeremy and The Meat Market go to www.themeatmarketgb.com.


We'll await a recipe or two from Jeremy to share!!

Sunday February 21, 2010

Ms Murky Mondays:
Heirloom Italian Remnant Macaroni and Cheese

This is one of the dishes my Mom spoke about on Heirloom Meals Radio. Made with the simplest ingredients, this dish provides an ample dose of comfort and is filling enough for dinner with a big green salad.
 
 
This is not a recipe - it falls into my category of “concoction guidelines.”  This dish works because all different shaped macaroni is used which allows the egg mixture to easily ooze into the crevices.  And we recommend that you use those opened semi-full boxes of pasta that are sitting in your pantry.  If you don’t then you’ll have to open a few and make this dish more than once!!
 
5-6 eggs
Grated Pecorino Romano
Mozzarella
Salt
Pepper
Cubed dry sausage (optional)
Milk (if necessary)
 
1-1.5 lbs of remnant macaroni - must be a mix of several shapes such as ziti, rotini, spaghetti, lasagna, elbow, shells etc.
 
Beat the eggs and mix with 1/4 - 1/2 cup of Pecorino Romano and fresh pepper.  Set aside.  Boil water and throw in about a pound - pound and a half of mixed pasta shapes.  When al dente, drain water and return pasta to pot.  Add the egg mixture and mozzarella.  If it seems too stiff, add a little milk to loosen (this is really a “feel” call - it should seem more liquidy than stiff.)  You may also decide you want to add more Pecorino Romano too! Add the dry sausage and pour into a lasagna pan.
Refrigerate over night so flavors meld.
 
Preheat oven to 350-375 degrees.
If the pan cannot go from fridge to oven, bring to room temp before putting in oven.
Generously sprinkle Pecorino Romano, salt and pepper on top before you place it in oven. Bake covered for about 45 minutes, then remove foil and allow top to become browned and crispy.
 
Let set, cut into squares and enjoy!!
 
My favorite are the crispy top and bottom - YUM!!  I eat it piping hot, cold and reheated in the microwave.

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