Tomato Feta Sandwiches ala Angela

Today is Angela Beckham's birthday (God rest her soul). She and I came up with the recipe for this sandwich about 8 years ago and I eat it at least a couple times a year, but always on her birthday! I've had more requests for this recipe than any other!

1 fat loaf of Italian bread, sliced open hoagie style
2 fat, juicy tomatoes (good luck in February!)
1 cup crumbled feta cheese
1 cup extra heavy mayonaise
1/4 cup minced or chopped dried onion (fresh works, too, but I actually prefer the dried in this recipe)
1 teaspoon oregano
salt and pepper to taste

Mix the mayo with the onion and spices. Slather it all over the cut sides of the bread and broil cut sides up on HI until golden and bubbly--it only takes a minute or two so watch it. Angela and I burned two loaves of bread one afternoon before we finally got the third one right (we still ate the other two anyway!)

When the bread is toasted pile thick slices of tomato and chunks of cool feta cheese on top. Fold over, slice and devour!

This may be the most delicious sandwich you'll ever eat!

May the Divine Assistance remain always with us and may Angela's soul and the souls of all the faithful departed, through the mercy of God, rest in peace. Amen.

Buon Apetito!

Risotto, almost the way my mother makes it...

2 quarts chicken broth
1 medium size onion finely chopped
2 cloves garlic, lightly smashed with knife
1/2 stick butter
1 pound Arborio rice
2 cups freshly grated Parmigiano-Reggiano
2 generous pinches saffron threads

The broth in the pot should be simmering. In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic. Put the pot on heat again, add the rice, and mix very well with the onions. This is called toasting the rice because the broth has not been added.
After a minute or so start to add the broth a ladle full at a time, in order to allow the rice to absorb it. Do not over-stir, or rice grains will lose their individuality. Add another ladle of broth as the previous one is absorbed by rice.
When risotto is almost done, add the saffron and stir until well mixed. Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served.

Buon Apetito!

Escarole alla Nonna

This is my nonna's recipe for escarole. Be sure to eat it with a thick slice of pane rustica!

Bring a pot of water to boil. Meanwhile, wash one head of escarole, removing tough ends of stems, and tearing into manageable pieces. Peel 3-4 cloves of garlic. Boil escarole and garlic until escarole is tender. Drain some of the water, leaving enough for escarole to "wade" in. Pour olive oil over broth and generously salt and pepper.

Buon Apetito!

Schamelot To-Die-For Clam Chowder

This is absolutely delicious. We werve it with biscuits or french baguettes. You could add a salad, but my bet is people will want seconds of chowder rather than salad. This makes about 12 quarts.

1/4 bacon fat or oil
3 onions, diced
5 celery ribs, diced
4 carrots, diced
6 red potatoes, diced
clam juice plus water to make 8 cups
2 bay leaves

3 sticks butter
1.5 cups flour
1 pint heavy cream
1 pint milk
water to make desired consistency

24 oz. salad shrimp
8 oz. frozen corn
6 cans chopped clams, juice reserved

2 tablespoons red wine vinegar
1 tablespoon white pepper
1 tablepoon salt

Saute onions in large stock pot. Add celery. Saute 5 minutes. Add potatoes, carrots and bay leaves. Add clam juice and water to cover, and cook over medium heat until tender, about 20 minutes.

Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and milk and stir constantly until thick and smooth. Pour into vegetables and add more water to get desired consistency.

When ready to serve, stir in shrimp and corn. Heat through. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Breakfast Souffle

Not for the busy mornings of the school week, but wonderful for Saturday or Sunday brunch! Serve with thick slices of Pane Rustica from the day before and you can feed a family of 8-10.

Buon Apetito!


Breakfast Souffle

1 cup grated cheddar cheese
1 cup grated parmesan cheese
8 Tablespoons butter
1/2 cup flour
2 cup milk
pinch salt
pinch cayenne or dry mustard powder
8 yolks
8 egg whites

Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray a 3 quart baking dish with cooking spray. I use my crockpot insert.

Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce.

Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in a souffle dish and slip that into the water filled baking pan, bake for 25-30 minutes. Serve immediately with buttered toast.