ZEPPOLE FOR ST. JOSEPH'S DAY

Yesterday was St. Joseph's Day- Joseph the husband of Mary. It is an important day in the Catholic faith.  I taught Barb about the eating of the zeppole a couple of years ago. It is a tradition on March 19 to eat it. Different bakeries may make a different version of them. Cream, eggs and a variety of fillings from cream to ricotta cheese can be used. Morello cherries are put on top. The Sicilians say it as their dish but according to research Naples lay claims to it saying it is a Neapolitan pastry created in 1840 by Don Pasquale Pinatauro-his hometown!

There is a home grown version of it- the pan fried zeppole.

Make your own dough or pizza dough can be bought  in the supermarket. Divide into little balls, then make a donut like shape.

Pan fry in vegetable oil, flip it and place the cooked item on paper towels to absorb the oil and sprinkle with some ordinary sugar. Some people like to add raisins! Best to eat them hot.  The store bought zeppole are a wonderful pastry with a cup of espresso coffee in a simple outing at a bakery with a sitting area. We stopped at St. Philips Bakery in Maple for such an adventure on a Saturday night. Although necessary on St. Joseph's Day, zeppole can be found year round at many locations. Here in Southern Ontario where many people are of Italian heritage, the 2nd and 3rd generation Italians carry on the tradition by seeking out zeppole on St. Joseph's day.

CANASCIONE FOR EASTER

One post I wrote that gets reads every week is my post on Canascione. Go to my post of April 8, 2012 for full details and the recipe. It really is an authentic Ciociaria dish.

 I love this picture. I can taste the food.

                                                        Enjoy! Buon Appetito!

WEEKEND OF GOOD EATING ENDS WITH HOMEMADE SOUP

We started the weekend Friday night with a pizza , veggies and dip and fresh fruit at one family home. The pizza was from Grande Cheese where the ladies there make a wonderful Ciociaria style pizza. Saturday was a club sandwich from Tim Horton's. But Sunday the cook was back. Fresh homemade vegetable soup simmered on the stove in the afternoon. I used up some left over meat sauce to make a small penne casserole with mozzarella baking it in the oven. With Easter on the horizon, I have to start planning the menu.

GRANPA LOVES GOOD WINTER EATING CANADIAN STYLE

Superbowl Sunday was an effort by Barb to make me some slow cooker ribs made with honey and maple syrup. Okay but a little too sweet for me. The crispy chicken wings made in the oven were good. I have been busy making some winter soups- a cabbage one low calorie with lots of vegetables added last for a few days. Barb can take some to work. Today will be a roast beef with roasted potatoes and carrots. Barb tells me it is a basic Canadian Sunday meal. It was something she ate most weeks in her childhood. I used to have Sunday lunch. My mother would make her homemade spaghetti with sauce, oven roasted chicken legs and potatoes cooked with some rosemary, oven top peas made with some onions and always a salad as a side dish. If I make a decent meat sauce that can last for days, a quick side dish for Barb is always some penne with the sauce. Barb realized cooking for two can get boring no matter how good I am. So Friday night was a meal at Swiss Chalet. It is a common Canadian restaurant that serves good chicken meals as well as other entrees. Their sauce is great for dipping French Fries and the tasty buns that come with the meals. Barb likes their steamed vegetables as well as the Fries. We had the grandchildren for a sleepover so decided to use some gift cards to go to Harvey's another very Canadian place- a good burger joint. So the cook needs a break as well as Barb needs a rest from cleaning the kitchen after the cook. I love to cook but I do make a big mess of the stove and counters!

Then maybe I will buy some escarola to make some wedding soup to go with the roast beef!!
#canadiancooking#escarolaforsoup#roastbeef#granpalovestocook#adolphdimambro

COOKING FOR A BIRTHDAY CELEBRATION

My daughter was having the gang to celebrate her husband and Mom's birthdays. Both on the same day. So the cook made a hearty meat sauce to put on the tortellini. Chicken thighs and legs, hot and mild sausage along with potato chunks sprinkled with rosemary were cooked in the oven. While the food was hot, it was transported to her home. Easy food but good. A salad and appetizers were additions to the event. Barb bought a bottle of prepared Sangria for the ladies present! Of course cake and coffee for the b-day celebrants.

                       Fruit with whipping cream for dipping topped off the evening!

MAPLE WALNUT FUDGE-LOVE THAT MAPLE SYRUP

So we have lots of maple syrup in the house. Barb thought we should make some fudge for a work due she was to attend. It reminded her of her childhood so a recipe was found.

Using real Ontario maple syrup is a must. The recipe called for sugar, maple syrup, corn syrup.

The trick is boiling the mixture long enough while stirring it so it does not stick to the bottom of the pot. Let it cool for one hour. do not touch it or stir it! While cooling, crack some fresh walnuts.

Chop them very fine.

Adding the walnuts to the mixture, blending and stirring it in, Barb saved a few to use later.

It is important for the fudge not to solidify in the pot.

Barb put it on greased tin foil in the pan. She sprinkled some walnut flakes on top. Letting it set before cutting into bite size pieces. Really too sweet for me! Trying to find a substitute for the walnuts is important. She was taking it to her workplace so it was okay. With nut food allergies in the family, she would not make it with walnuts for a family dinner. But fudge is a fun activity. She told me as a child her Mom would make fudge often and everyone would fight over who would scrape the pot! Good for the cook to have someone else make a dish!!

A GOOD WINTER VEGETABLE SOUP

A hearty vegetable soup simmering on the stove is welcome during the cold winter months.Barb loves the aroma in the house. Making a large pot it could be a side dish for several meals as well as Barb can take a container for her lunch.
So what is in my soup- a little of everything. Peas, beans, potatoes, tomatoes-the ones there were frozen from the summer, corn, broccoli, cauliflower, cabbage, garlic and maybe another item or two.
Healthy, eh?