Iachetti's oven charred broccolini

Oven Charred Broccolini

Serves 4

4 bunches broccoli-(washed, stems trimmed )

6 Teaspoons avocado oil

1 clove roasted garlic

12 pear or cherry tomatoes

1 cup muscat grapes -cut in ½ ( or your seedless favorite grape)

2 T lemon juice

8 oz Fresh Mozzarella(optional)

1/2 t crushed red pepper flakes

salt and pepper to taste

Method-

Pre heat oven to 450 degrees

In bowl combine half the avocado oil, lemon juice salt and pepper-

Add broccolini and mix well

On sheet pan evenly space broccolini being careful not to overlap- Roast for 12-15

minutes or until leaves caramelize

Remove from oven and arrange on platter

In bowl whisk remaining avocado oil and lemon juice .

Add grapes, tomatoes, garlic, salt and pepper-

Generously pour mixture over the broccolini. Season with salt and pepper-

Add the red pepper flakes-

Mix in Mozzarella- Let rest at room temperature for 20 minutes before serving

https://public.latakoo.com/841cc9ca95fbe9bf8bd5d4d4f0c37bbb

 Ingredients:

3 pounds corned beef brisket with spice packet
8-10 small red potatoes, cut in half
5 carrots, peeled and cut into 3-inch pieces
1 large head green cabbage, cut into wedges

Directions:

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer for approximately 45 minutes per pound or until fork tender. Add potatoes and carrots and cook until the vegetables are almost tender. Add cabbage and cook for 10-15 more minutes. Remove meat and let rest 15 minutes. Slice meat across the grain, serve with carrots, potatoes, and cabbage, and enjoy!

1 egg yolk

3 tablespoons fresh lemon juice

1 tablespoon minced garlic

1/2 teaspoon Worcestershire sauce

1/4 teaspoon red pepper flakes

1 tablespoon Dijon mustard

2 anchovy fillets, mashed

 1 cup vegetable oil

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces

Freshly grated Parmesan

2 cups croutons
 

1. In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
2. Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

Recipe Courtesy of Wolfgang Punk 

Ingredients: 

1 stick (4 ounces) butter, melted

· 1 cup plus 3 tablespoons granulated sugar, divided

· 1 cup all-purpose flour

· 2 teaspoons baking powder

· 1/4 teaspoon salt

· 1 cup milk

· 1 teaspoon vanilla extract

· 3 to 4 ripe peaches, peeled, pitted, thinly sliced

· 1/2 teaspoon cinnamon

Preparation:

Preheat oven to 375°.

Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.  Serves 6.

INGREDIENTS

1/4 cup butter or margarine 

1 cup packed brown sugar 

1 can (20 oz) pineapple slices in juice, drained, juice reserved ( or fresh pineapple)

1 jar (6 oz) maraschino cherries without stems, drained 

1 box yellow cake mix 

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven.

 Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. 

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes

 This rosemary Asian pear crisp is a fun twist to the normal fruit crisp. Packed full of sweet ripe Asian pears, golden raisins, minced rosemary and finished with a super crunchy oat topping. Perfect when served plain, sprinkled with powdered sugar or a big scoop of ice cream.

FOR PIE FILLING

• 3 Asian pears, peeled, cored and cut into 3/4 inch cubes
• 1/2 lemon, juiced
• 1/3 cup golden raisins
• 1 tablespoons minced fresh rosemary
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• Pinch kosher salt

FOR TOPPING

 1/3 cup brown sugar

• 1/4 cup all-purpose flour
• 4 tablespoons unsalted butter, room temperature
• 1/2 teaspoon baking powder
• 1/4 teaspoon apple pie spice
• Pinch kosher salt
• 1/2 cup rolled oats
• 
  

  DIRECTIONS

 For topping: In a medium sized bowl add brown sugar, flour, unsalted butter, baking powder, apple pie spice and kosher salt. Mix until crumbly and stir in rolled oats.  For pear crisp:   Preheat oven to 350 degrees and spray 8x8 pan with non-stick spray.In a large bowl combine all ingredients together and stir to evenly coat. Add pears to the prepared dish and top with prepared topping.Bake for about 40 minutes or until the topping is golden brown and the pears are soft.
Posted by NUTMEGNANNY   

INGREDIENTS         Serves 10

 4  large ripe persimmons 

 1 1/2 teaspoons baking soda 

 1 3/4 cups sugar

 1/2 cup butter,room temperature

3 extra large eggs 

2  teaspoons vanilla extract 

2 cups all-purpose flour 

1 teaspoon ground cinnamon

1/2 teaspoon salt 

1/2 teaspoon ground allspice 

1/4 teaspoon ground cloves

3/4 cup chopped walnuts, toasted

3/4 cup dried currant 

confectioners' sugar 

DIRECTIONS

Position rack in center of oven and preheat to 350°F.

Butter and flour Bundt pan.

Peel persimmons.

Press pulp through coarse sieve into medium bowl. 

Measure 1 1/3 cups persimmon puree into small bowl. 

Mix baking soda into puree and set aside.

Beat sugar and butter in large bowl until blended (mixture will be grainy).

Add eggs, 1 at a time, beating well after each addition.

Mix in vanilla

Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.

Mix in persimmon mixture, walnuts and currants. 

Transfer batter to prepared pan.

Bake cake until tester comes out clean, about 55 minutes.

Cook cake in pan on rack 5 minutes. 

Turn out cake onto rack; cool completely.

Sift confectioners’ sugar over cake 

Recipe by Evelyn/Athens

My Persimmon Story

If you're lucky enough to have a persimmon tree, you're guaranteed to have plenty of gorgeous persimmons come autumn. Or, if you have a neighbor with one, you're bound to find a bag of persimmons on your doorstep one fall day. The prolific trees are especially striking when the leaves drop and the traffic-stopping bright-orange orbs are still clinging to the bare, gnarled branches, silhouetted against a clear autumn sky.

Even if you don't have a tree, or a neighboring one that you can benefit from, you might have seen persimmons at the market. Most likely they were Hachiya persimmons, the most common, elongated-shape variety. It's the one I recommend for this cake. They must be squishy soft before they can be used. If you buy them rock-hard, leave them at room temperature until they feel like water balloons ready to burst. When ready, yank off the stem, slice each persimmon in half, then scoop out the jellylike pulp and purée it in a blender or food processor.

 Pop's Tomato Sandwich - 1 Serving

2 - slices Italian semolina bread

1 medium-sized to large New Jersey Tomato sliced

2 or 3 thin slices sweet onion

olive oil

 balsamic vinegar 

dried oregano 

salt and freshly ground pepper to taste.

For this sandwich, you need the best semolina bread, perfectly ripe new jersey tomatoes, and the best olive oil. ( We always had olive oil and vinegar in the truck). If we were near a delicatessen or general store, sometimes my father would buy a little jar of mayonnaise and use that too. If you're using mayonnaise , spread a thin layer on both slices of bread. Then cover one piece with a thick layer of tomato slices, then thinlysliced onions. Sprinkle some hot pepper on top( as i got older i cut out the hot pepper)Dress with olive oil, vinegar, oregano, salt and pepper. Top with second slice of bread.

TAKE A BITE AND YOU WILL KNOW IT'S SUMMER !!!
 

We have all kinds of upscale restaurants, and there is a lot of interest in complicated cuisines, but sometimes it's the really simple things that give you the most pleasure. When I was a kid, I had to help my father sell produce out of the back of his truck. At lunchtime he'd stop at some little store and buy a loaf of Italian bread. Then we'd find a place where we could pull off to the side of the road. He'd put down a piece of cardboard for a cutting board, slice the bread, cut up a tomato and an onion, and make tomato sandwiches. Sometimes when I come home from work and I'm too bushed to prepare or even eat a full meal, I'll make myself a tomato sandwich. Food brings back memories. You can sit down with the most ordinary things on your mind and eat something good and it will bring back memories - things you haven't thought about in years. Even memories that might not start out being so good seem to improve as time goes by. At the time I hated peddling fruits and vegetables out of that truck with Pop, but now I wish I had the time to pull off to the side of the road they way we did then. We don't have the luxury of slowing down - everything is geared to working and being productive. Produce, produce, produce! Wouldn't I love to be able to take my son and go sit by the side of the road and have a tomato sandwich? With the perfect ripe red tomato and good bread, there's nothing better. 

CRUST

1 3/4 cups graham cracker crumbs

1/4 cup chopped walnuts

2 teaspoons ground cinnamon

1/2 cup unsalted butter or margarine, melted

FILLING

3 eggs

1/4 teaspoon salt

1 pound cream cheese, at room temperature

1 cup sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

3 cups sour cream

1 1/2 cups fresh cherries, pitted and cut in half

Preheat the oven to 375*F

In a bowl, mix together all the crust ingredients, then press mixture on the bottom and sides of an 8 or 9-inch springform pan.

In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla, and almond extract until smooth. Blend in the sour cream. Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean. 

Top with cherries, then chill for 3 hours, and ENJOY

• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 1 egg, beaten
• 5 cups sliced white and yellow NJ peaches
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

• Prep   30 minutes Cook  45 minutes  

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.