Eclectic Epicurean

Innovative Food!

Karen Hancock 295-3839

Eclecticepicurean.com

Basic Polenta

Slow Cooker

8 Servings

This recipe comes exactly as printed from "Not Your Mother's Slow Cooker Cookbook." I find making polenta by this method makes perfect polenta, and I don't have to stand at the stove stirring for 40 minutes. This is definitely the way to go!

Whisk the water, polenta, and salt together in the slow cooker for a few seconds. Cover and cook on high for 30 minutes to 1 hour to heat the water.

Stir again, cover, turn the cooker to low and cook for about 5 hours, stirring occasionally with a wooden spoon. The polenta will thicken quite quickly after 2 hours, sort of expand magically in the cooker, and look done, but it will need the extra time to cook all the grains evenly. At 5 hours, taste and make sure the desired consistency has been reached and all the grains are tender. The longer the polenta cooks, the creamier it will become. When done, it will be smooth, very thick (yet pour able), and a wooden spoon will stand up by itself without falling over (the true test). The polenta will be fine on low for an additional hour, if necessary. Add a bit more hot water if it gets too stiff. Stir before serving.

To serve as a mound of soft polenta, portion out with an oversized spoon onto plates or into shallow soup bowls. Top each serving with a pat of the butter and sprinkle with some of the cheese.

Fried Polenta: You can also pour out the polenta onto a marble board or into a greased pan to cool; it will stiffen, yet be quite tender. Refrigerate if not using within a few hours. Then you can fry slices of it in butter or olive oil and serve alongside roasted meats or egg dishes.

Basic Ricotta Gnocchi

Combine all ingredients except for 1/2 cup of the flour in a large mixer bowl; mix on low speed until it sticks together to form a soft dough. Place the mixture on a lightly floured board and form into a ball, using more flour if it is sticky. Divide the ball into four pieces.

Flour your hands lightly. Using both hands, roll out each piece of dough with a light back-and-forth motion into a roll about 1/2-3/4" thick. Cut the roll into 1" pieces. Using a wire whisk or a fork with the tines facing down, roll each piece of dough along the length of the tines to form grooves. Transfer to a parchment-lined baking sheet. Repeat with the other pieces of dough. At this point, the dough may be cooked immediately or can be kept in the refrigerator, uncovered, for several hours or overnight.

To cook: bring a pot of salted water to a boil. Drop the gnocchi into the boiling water a few at a time and cook 3-4 minutes or until they rise to the surface. (They are done when they rise, and will begin to break up if left in the boiling water too long.) Repeat with the remaining gnocchi.

Serve with butter and freshly grated Parmesan cheese or with Marinara sauce. They may also be put in a buttered casserole dish, topped with marinara or meat sauce, and sprinkled with Parmesan cheese; bake at 350°until bubbly.

Basic Slow Cooker Risotto

6 Servings

Risotto is one of the most versatile of Classic Northern Italian Dishes. However, traditional risotto takes 30-40 minutes of hands-on stirring, adding small amounts of broth and stirring until absorbed. I've found that almost perfect risotto can be done in a slow cooker; it takes longer to cook, but only about 10 minutes of hands-on work.

You can add herbs, vegetables, cheese, sausages, shellfish, and many other ingredients to this basic risotto, and vary the flavor of the broth. I stir in the extra ingredients such as vegetables at the end so that they don't overcook. If you want extra creamy risotto, you can also stir in a few tablespoons of whipping cream.

Arborio rice is the most popular variety to use in risotto, but you may also use California Pearl, Carnaroli, or Vialone nano.

1 tablespoon olive oil

1/2 cup chopped onions

1 clove garlic, minced

1 cup uncooked arborio rice

1/2 cup dry white wine

3 1/2 cups chicken broth

1/2 teaspoon salt

1/2 cup freshly grated Parmesan cheese

Heat the olive oil in a skillet. Add onion and cook until softened, 4 to 5 minutes; add the rice and stir over the heat for a minute or two to heat--do not brown. Scrape the mixture into the slow cooker. Stir in the chicken broth, wine, and salt. Cover and cook on high 2 to 2 1/2 hours or until all liquid is absorbed, stirring occasionally. When the liquid has been absorbed and the rice is creamy. If you are adding vegetables (blanched) or shrimp (raw--it will cook with the heat of the rice), stir them in now, then stir in cheese and serve.

Braciole

Slow Cooker

6 Servings

This traditional "company" dish is made easy in the slow cooker. Flank Steak is traditional, but if you don't like the stringiness of flank steak, you may substitute round steak; make sure you pound it thoroughly to tenderize.

1 1/2 pounds flank steaks, or round steak

2 cloves garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

1/2 cup dry bread crumbs

3/4 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup grated mozzarella cheese

4 tablespoons olive oil, divided

salt and freshly ground pepper

1/2 cup dry red wine

2 teaspoons granular beef bouillon

2 14 oz. cans diced tomatoes

1 medium onion, chopped

1 8 oz. can tomato sauce

2 teaspoons chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cover the flank steak with plastic wrap and pound with a meat mallet to flatten it to a uniform thickness. Remove the plastic wrap and press the 2 cloves of garlic into the meat; sprinkle on the salt, pepper, and parsley.

In a small bowl mix the bread crumbs, Parmigiano-Reggiano cheese, mozzarella cheese, and 2 tablespoons olive oil. Evenly distribute the mixture over the flank steak and press down. Roll the flank steak, starting with the large end, tucking in the filling that falls out as you roll. Tie in several places tightly with string.

Heat the remaining 2 tablespoons olive oil in a large skillet; add the braciole and brown on all sides over high heat. Sprinkle with additional salt and pepper. Place in a large slow cooker.

Add the wine to the skillet to deglaze the pan; stir in the beef bouillon and boil for several minutes until the wine is reduced by about 1/3. Pour over the braciole in the slow cooker.

Place the diced tomatoes and onion in a food processor and process until smooth; pour over the braciole, then add the remaining ingredients. Cover the slow cooker, turn it on low, and cook for 5-7 hours, or until the meat is tender.

Remove the meat from the slow cooker to a plate, tent with foil, and let sit 15 minutes; slice and serve with the sauce over polenta, gnocchi, or pasta.

Chicken Saltimbocca

6 Servings

In Italian, saltimbocca means "to jump in the mouth." The recipe is easy and fast, but delicious and special enough for company.

3 large boneless skinless chicken breast halves

salt and freshly ground pepper

1 bunch fresh sage

6 slices (very thin) prosciutto

1/2 cup flour, for dusting

3 tablespoons extra-virgin olive oil

1/2 cup butter, cut into tablespoons

1 cup dry white wine

2 cups chicken broth

Cut each breast through horizontally, making two thin cutlets. If they are not even, pound them lightly. Place sage leaves on top of each (3 or 4 if the leaves are small, 2 if they are large). Top with a slice of prosciutto, pressing to help it adhere to the chicken.

Spread the flour on a large plate and dust each chicken breast on both sides, shaking off any excess flour.

Heat a large skillet, preferably big enough to hold all six pieces of chicken. Add the olive oil and 6 tablespoons of the butter. Brown the chicken breasts, prosciutto side up, on high heat, until almost cooked through. Carefully turn each piece of chicken, and cook prosciutto side down for about a minute. Transfer the chicken to a plate.

Add the wine to the skillet, then whisk in the remaining 2 tablespoons butter. Cook until the wine is reduced by half; add the chicken broth and bring to a boil; continue cooking until slightly thickened. Return the chicken to the pan, prosciutto side up, and cook until the chicken is heated through, about 3 more minutes. Remove the breasts to serving plates and pour the sauce over. Serve immediately.

Classic Potato Gnocchi

12 Servings

These gnocchi were adapted from a recipe by Chef Paul Bertolli; he prepares them at his famous restaurant, Oliveto in Oakland, California.

1 1/2 pounds russet potatoes, about 4 medium

1 large egg

2 tablespoons whipping cream

1 1/4 teaspoons salt

1/8 teaspoon ground nutmeg

1 1/4 to 1 1/2 cups flour

1/2 cup butter

1 cup freshly grated Parmesan cheese

Scrub the potatoes, then prick in several places with a fork and place on a baking sheet. Bake at 350 for 1 hour, or until soft when poked with a fork. Remove from the oven and peel. Put through a ricer in batches and place in a large mixing bowl. Mix in the egg, whipping cream, salt, and nutmeg. Gradually mix in the flour until you have a soft and slightly sticky dough. Place the dough on a lightly floured cloth and divide into 6 pieces. Roll each piece into a rope about 20 inches long and 3/4 inches in diameter. Cut the rope into 3/4 inch pieces, then roll over a wire whisk (or the back of a fork) to make the traditional grooves. Place on a parchment-lined baking pan. Repeat with the other pieces.

At this point, the gnocchi may be covered loosely and let sit at room temperature for up to an hour.

Bring a large pot of water to a boil; add a generous amount of salt. Put 1/3 of the gnocchi in the boiling water, stir so that they don't stick to the bottom, then boil until they rise to the surface. The gnocchi take 4-5 minutes to cook. Remove the cooked gnocchi with a slotted spoon and place them in a single layer in a large shallow baking dish. Repeat with the other gnocchi. When all are cooked, they may be covered and refrigerated for up to 2 days.

When ready to serve, melt the butter and pour over the gnocchi; toss with the Parmesan cheese and bake uncovered for 20-30 minutes or until the cheese is starting to brown.

Variations:

Gnocchi with Sauce: melt the butter in a large skillet and add the gnocchi, stirring until they are hot; transfer to a serving dish. Cover with your favorite meat sauce or ragu and sprinkle with the Parmesan cheese.

Crunchy Baked Gnocchi: melt the butter and toss with the gnocchi in the baking dish. Mix the Parmesan cheese with 1/2 cup dry bread crumbs and sprinkle evenly over the top, tossing slightly so that the crumbs and cheese coat the gnocchi. Bake at 350° for 20-30 minutes or until the top is browned.

Fast and Easy Tomato Cream Sauce

8 Servings

4 tablespoons butter

1 14 oz. can diced tomatoes, with juice

1/2 cup whipping cream

1/8 teaspoon freshly grated nutmeg

salt and freshly ground pepper, to taste

1/2 cup freshly grated Parmesan cheese

Melt the butter in a large skillet. Run the diced tomatoes through a food mill to remove the seeds, then add to the butter; bring to a boil and cook, stirring occasionally, for about 5 minutes or until the mixture starts to thicken. Add the whipping cream, nutmeg, and salt and pepper to taste.

This sauce is especially good over 1 batch of ricotta gnocchi, but it is also good on 1/2 pound penne or ziti. Cook the gnocchi or pasta, drain, and place in a greased casserole dish; top with the sauce, sprinkle with the Parmesan cheese, then place in the oven briefly to melt the cheese. Serve immediately.

Italian Chopped Salad

24 Servings

1 12 oz. package prosciutto

1 head iceberg lettuce

1 head romaine lettuce

3 cups spring mix

4 Roma tomatoes, chopped

1 1/2 cups crumbled gorgonzola

1/2 red onion, finely chopped

3 avocados, chopped

1/3 batch RESTAURANT STYLE ITALIAN SALAD DRESSING

Spread the prosciutto out onto a large cookie sheet and bake at 350° for 10-15 minutes or until crisp. Let cool then crumble and set aside.

Chop the three kinds of lettuce in small pieces and place in a large salad bowl. Stir in the tomatoes, Gorgonzola, and red onion; toss. Mix a little of the salad dressing with the chopped avocados, add the dressing (you may not need all of it) and the prosciutto and serve.

Restaurant Style Italian Salad Dressing

1 1/2 cups white wine vinegar

1 cup water

1 1/2 cups vegetable oil

3/4 cup corn syrup

1 1/2 tablespoons sugar

6 tablespoons Parmesan cheese, (cardboard is okay for this)

1 package (2 ounce) dry pectin

2 tablespoons salt

1 tablespoon lemon juice

3 cloves finely chopped garlic

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

Mix all ingredients in blender container and blend for at least 30 seconds. Refrigerate at least 2 hours before serving.

Italian Ricotta Pie

16 Servings

This pie is like a cross between cannoli and cheesecake. It has been adapted from a recipe by television chef Mary Ann Esposito. It can be made the night before serving and is good chilled or at room temperature.

Filling

6 cups ricotta cheese, well-drained

1 cup sugar

2 tablespoons vanilla

1 1/2 cups mini semi-sweet chocolate chips

2 tablespoons orange zest

Dough

3 cups flour

1/2 teaspoon salt

1/2 cup cold butter

2 large eggs, lightly beaten

3 to 4 tablespoons ice water

1 egg, beaten

2 tablespoons sugar

Preheat the oven to 375°. Combine all the filling ingredients and set aside.

Place the flour and salt in the bowl of a food processor. Cut the cold butter into pieces and add to the flour; process until the butter is evenly incorporated. Add the eggs and a couple of tablespoons water; turn on the motor and add more water, a little bit at a time until the dough forms into a soft ball. Dump the dough onto a lightly floured pastry cloth and form into a ball. Cut the ball in half, then each half in two pieces, one slightly larger than the other. Roll out the larger halves to 11" circles and place in two greased 9" pie plates. Divide the filling between the two pie plates and smooth the tops.

Roll the remaining dough into 10" circles Use ice water to wet the rim of the bottom crust; top the filling with the dough circles and press around the rims to seal. Trim the excess dough from the sides of the pie plates, then flute. With a skewer, poke holes all over the top of the pies. Brush with the beaten egg, then sprinkle each with a tablespoon of sugar.

Bake the pies 35-40 minutes or until golden brown. Remove from oven to a cooling rack and let cool thoroughly before cutting.

Italian Sausage with Peppers and Onions

8 Servings

Served on freshly baked Crisp Italian Buns, these sausages are traditional Italian street food. Served over soft polenta, they make a perfect company dinner.

2 tablespoons olive oil

12 mild Italian sausages

2 red onions, cut in half then sliced very thin

2 red bell peppers, quartered then cut into thin slices

2 green bell peppers, quartered then cut into thin slices

2 cloves garlic, finely chopped

3/4 cup dry white wine

1 14 oz. can diced tomatoes

1 teaspoon fennel seeds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Heat the olive oil in a large, deep skillet. Add the sausages and brown on all sides over high heat. If there is a lot of fat, drain most of it off except about a tablespoon. Add the onions, bell peppers, and garlic; stir over high heat until the vegetables are limp. Pour in the wine and let cook until the liquid is reduced by half.

Add the tomatoes, fennel seeds, salt, and pepper and bring to a boil. Turn the heat down to low, cover the pan, and cook for 30 minutes. At this point, the dish may be covered and refrigerated for up to two days. If there is fat that has hardened on the top, remove it before reheating.

To serve, reheat, over medium heat and serve over hot polenta or on crispy Italian buns.

Italian Sunday Sauce

12 Servings

Many Italian families prepare a traditional sauce on Sunday that simmers on the stove for the entire day. According to Marion Scotto of the famous New York Italian Restaurant, Fresco by Scotto, the aromas take her back to her childhood. This Sunday Sauce has been adapted from her recipe. It is perfect for Sunday because once all the meats are browned, they can be put in the slow cooker with all the other ingredients and cooked for hours while you're at church or doing other things. When it's time to eat, all you need to do is cook some pasta, polenta, or gnocchi and make a salad. Crusty bread is also a must.

1 cup pancetta, or bacon, diced

1 pound mild Italian pork sausage

1/2 pound Hot Italian Sausage

6 pork chops, about 3/4" thick (about 2 pounds)

2 large onions, chopped

2 tablespoons finely chopped garlic

2 cups dry red wine

1 tablespoon crushed red hot pepper

2 teaspoons dried basil

1 No. 10 can crushed tomatoes

1 tablespoon salt

1 teaspoon freshly ground black pepper

2 cups water

Meatballs

1 pound lean ground beef

1/2 cup dry bread crumbs

1/2 cup marinara sauce, or crushed tomatoes

1 teaspoon salt

1/2 teaspoon ground black pepper

1 egg

Cook the pancetta or bacon in a large Dutch oven or soup pot until the fat is rendered. Add the sausages and brown over high heat until they are golden and the pancetta is crisp. Remove the sausages and bacon from the pan; set aside. Add the pork chops and brown over high heat; remove them and set aside. Drain all but 1/4 cup of the fat from the pan. Add the onions and garlic and cook until browned. Pour in the wine and cook over high heat until the liquid is reduced by half. Add the crushed red pepper, basil, tomatoes, salt, and pepper. Pour the water into the can and swirl to get all the tomatoes from the sides, then pour into the pot. Bring the mixture to a boil, then partially cover and turn the heat to a simmer. Simmer for 1 hour over low heat.

Meanwhile, while the sauce is simmering, mix all the meatball ingredients together, then scoop meatballs onto a broiler pan and bake at 350° about 20 minutes or until they are cooked through.

After the sauce has simmered for an hour, add the sausages, bacon, pork chops, and meatballs. Simmer for 1 more hour, then serve over pasta, polenta, or gnocchi.

Italian Wedding Soup

8 Servings

Meatballs

1 large egg

1/2 pound ground veal

1/2 pound lean ground beef

1/3 cup fresh bread crumbs

2 tablespoons minced fresh parsley

1 1/2 teaspoons grated lemon peel

1/2 teaspoon freshly grated nutmeg

1 teaspoon sea salt

2 tablespoons ice water

Soup

2 tablespoons olive oil

1 cup finely chopped onions

2 cloves garlic, finely chopped

1 1/2 teaspoons crushed red pepper flakes

8 cups beef broth

10 black peppercorns

1 cup diced carrots, (optional)

1 cup celery, diced, (optional)

1/2 cup diced zucchini, (optional)

3 cups escarole leaves, washed, drained, and torn into small pieces (or substitute Kale)

1/2 cup freshly grated Parmigiano-Reggiano cheese

salt, to taste

Mix all meatball ingredients except ice water; add the ice water, mix well, and form the mixture into about 30 one-inch meatballs. Set aside.

In a large stockpot, heat the olive oil over medium heat and sauté the onions until they are translucent. Add the garlic and red pepper flakes; sauté for 5 minutes or until the onions are glazed.

Add the beef broth and peppercorns and bring to a boil over high heat. Add the carrots and celery, lower the heat to a simmer, and cook for about an hour or until the vegetables are tender. Add the zucchini, escarole, and meatballs and simmer for 20 minutes. Stir in the cheese and season to taste with salt. Serve warm.