Albert's Antipasto

How pretty are the cold cuts designed?  Oops, I did not capture the full essence of this appetizer... Italian Bread off to the right, more cheeses to the left...not in photo!

Pizza Technique

Italian Easter Pie

a more traditional approach is to add orange flower water or millefiore -

Aroma Millefiori (Flower Essence)

 , candied citron, or orange and lemon zest.
also, tradition calls for a pasta frollo italian crust - not this american version shown here
I really just liked the cook and her cooking technique - here is another recipe;

1/2 cup hulled soft wheat berries*
2 1/4 cups plus 3 tablespoons all-purpose flour
1/2 cup plus 1/3 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
3 whole large eggs
4 cups cold water
4 large egg yolks
1 tablespoon cornstarch
1 1/4 cups milk
1 teaspoon vanilla
1 lb fresh ricotta
1/2 teaspoon orange-flower water**
1 1/4 teaspoons finely grated fresh orange zest
2 tablespoons finely chopped candied citron***
1/4 teaspoon cinnamon
Special equipment: a fluted pastry wheel
*available at natural foods stores and Middle Eastern markets
**available in the supermarket 's bar section or in the baking aisle, or by mail order from Kalustyan's (212-685-3451)
***available at specialty foods shops and some supermarkets
Cover wheat berries with cold water in a bowl, then chill, covered, 8 to 12 hours. Drain in a sieve and rinse.
Make pastry while wheat berries soak: Sift together 2 1/4cups flour, 1/4 cup sugar, baking powder, and 1/2teaspoon salt. Blend in 1 1/4sticks butter (1/2 cup plus 2 tablespoons) with a pastry blender or your fingertips until mixture resembles coarse meal. Add 2 whole eggs and stir with a fork until a crumbly dough forms.
Turn dough out onto a work surface. Divide in half and with heel of your hand smear each piece of dough twice with a forward motion to help distribute fat. Gather dough and form into 2 disks. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling: Bring soaked wheat berries and cold water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until wheat berries are tender, about 1 1/2 hours. Add remaining 1/2 teaspoon salt and simmer 5 minutes more. Drain in sieve and rinse under cold water until cool. Drain well.
Whisk together 2 yolks and 1/4 cup sugar, then whisk in cornstarch and remaining 3 tablespoons flour until smooth. Bring milk to a boil in a small heavy saucepan, then gradually add hot milk to yolks, whisking.
Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly (custard will get very thick), then boil, whisking, 1 minute. Remove from heat and whisk in vanilla and remaining 1/4 stick (2 tablespoons) butter. Transfer pastry cream to a bowl and chill, its surface covered with wax paper.
Beat together ricotta and remaining 1/3 cup sugar with an electric mixer at medium speed until sugar is dissolved, about 3 minutes. Beat in flower water, pastry cream, and remaining 2 yolks, then stir in zest, citron, cinnamon, and wheat berries.
Assemble and bake pie: Preheat oven to 350�F.
Roll out half of dough into a 13-inch round on a well-floured surface with a floured rolling pin. Fit dough into a 9-inch (24-centimeter) springform pan (dough is very tender and will crack). Press dough against side of pan and patch any cracks. Chill.
Lightly beat remaining egg. Roll out remaining dough into a 10-inch round and transfer to a baking sheet. Brush dough with some of egg, then cut into 10 (1-inch) strips with fluted pastry wheel.
Spoon filling into chilled piecrust (filling will not reach top of crust).
Arrange 5 dough strips vertically on filling (1 inch apart), pressing ends of strips into crust. Arrange remaining 5 strips over them in same manner to form a diagonal lattice. Trim crust 1/2 inch from top of filling, then fold over lattice. Brush edge with some of egg.
Bake pie in middle of oven until pastry is golden and filling is puffed and set, about 1 1/2 hours, covering top of pie with foil after 50 minutes to prevent overbrowning. Transfer to a rack to cool. Run a thin knife around edge of pie and remove side of pan. Chill pie at least 2 hours. Bring to room temperature before serving.

Tomatoes Year in Review

a mix of Pantano Romanesco and Pineapple - heirloom varieties that do well here in the North.
these are ready for roasting, blending, straining, and freezing.

Pineapple grew really large.

Once frozen I will slip them out of these containers. heat seal them in plastic so they maintain a block shape, and compact them nicely into the freezer.

EASTER - FOOD FOR THOUGHT

Easter, in the Italian American Tradition, includes Lamb - young Sheep between 3-4 months old - as part of dinner.  Meat is roasted expertly by my Aunt.  However, as a vegetarian, I have not eaten lamb in over 25 years.  I remember when I ate meat - my Aunt cooked it really really well!  Everyone else in the family looks forward to it.  We all look forward to any meal by my Aunt - she is an excellent cook!

I wanted to do something really special for her - so I sought to acquire the lamb for this Easter.  Afterall, I live in dairy country, and raising animals for slaughter is common throughout the land.  The first two farmers offered lamb meat butchered and sold at farmers markets. slaughtered. packaged and frozen by USDA certified houses.   I placed an order - but later realized these animals were not the "lamb" stage my Aunt preferred for Easter.

Upon a referral from a friend, I procured a lamb under 4 months.

The farmers raised lamb for sale in Brooklyn, NY- nearly 200 - for just this holiday.  Sheep, like goats, are bred in the fall and birth in Jan or Feb.  They had 2 lambs unsold for not meeting the 40lb requirement.  A $100 price tag - the lamb was slaughtered ($30) and readied for Easter dinner.

I have many conflicts with slaughtering animals.  One is that they are living breathing animals - mammals - like us.  Nowadays, people cherish their dogs & cats.  These same people may fail to realize that cattle - sheep, goats, cows - are every bit as feeling and loving creatures.   Meat/ animal consumption in modern society is on a scale never before imagined!  People dine on meat for every meal without giving a thought to the creature on their plate.  Population growth is in the trillions.  The multiple of that by number of animals consumed - is trillions of animals each year.  

On our farm, we provide an ideal forever home for rescued hound dogs.  We rescued wild horses - 2 mustangs - and keep all our horses for their lifespan.  We would never think of trading or selling one of them as the herd becomes a family.  They call for each other when just one of them moves out of eyeshot.  We care for barn cats that have come from all over the countryside - goats - for dairy - but could not bring ourselves to kill the kids.  Cattle are required to give birth for the production of milk.  Now we have 22 goats - up from 5 originally.     

Dairy and egg industries have so much slaughter as part of production that few people realize what is involved.  Most hens are given one year of production before sent to slaughterhouses.  Most cows are given 4-5 years of milking and all of their offspring - male are killed - and females move into the production cycle.  With so much killing involved in seemingly live animal operations - the consumption of these foods feeds into the slaughter system.  

I have not eaten meat for  over 25 years.  The reason - I can't reconcile taking a life for food.  The choices outside of meat are too plentiful, and they include dairy & seafood.  I am not vegan.  But I care very much where and how my dairy, eggs and seafood are procured.  I tried dairy on the farm.  I consume too little for it to be worthwhile and feed all the animals.  The increase from 5 animals to 22 animals happened in the span of 2010-2013. Only three years of dairying and that is how many animals were produced!  Shocking even to me.  Multiply all the milk, cheese, butter, yogurt, sour cream,  cottage cheese, cream cheese, ice cream, and other dairy products seen on the shelves in every dairy case across the U.S. and you can only begin to imagine the number of animals slaughtered each year for that production to take place.

How about all the eggs and chicken pieces on the supermarket shelves? How many birds are slaughtered each year?

We have a great movement which calls producers out for the way animals are raised and held in production.  Are the cages big enough for them to turn around?  Are the animals grass fed - enjoying outdoor grazing the little time they are given on earth?  How are they slaughtered?  Is the commute to the slaughterhouse stressful?  Is the lineup for slaughter humane?  Part of the movement has to become lowering consumption of these animals.

Since I wanted to do something special for my Aunt.  My life philosophy had to be put on hold.  Knowing the animals to be slaughtered were out on grass, well cared for, and even well slaughtered, is very important and little consolation for the act of killing animals.

Our farrier said to me - " God does not care what you put in your mouth - all he cares about is what comes out" ie.  what are your words - are they hurtful or evil?

I am spiritual and believe his point about what we say being important.  The less hurtful we are in life the better.  But for that that includes the slaughter of animals - as far as I am concerned - it is hurtful. 

I see the pain and feeling in invertebrate, fish, and poultry or fowl, birds.  Mammals feel and love even more!

I've cared for animals my whole life - they really are all caring and feeling creatures.  They have family and friendly interactions - within the herd and with humans.  Having seen the internal organs of dead animals -  their organs - including the heart - looks and acts like ours.  I am happy with my food choices and I do not judge others for what they choose to consume.  I consider my procurement of the "Easter lamb"  both a loving/ and unloving act.

Italian Pickled Eggplsnt with Marinade

Pickled Veggies!

my Aunt sent us home with a care package - pickled veggies - Italian style - which uses vinegar to pickle and oil to jar!  This process makes a wonderful antipasto!

Here is a family that seems to be doing just that!

I will ask my Aunt for her processing instructions and post them here.

Italian Farmhouse Recipes: Easter Pie

Love, love love this pie - with locally grown organic wheat berries!!! Family Farmers Unite!

I use the "pasta frolla" instructions previously posted on this blog

There are many versions of Ingredients for the filling - here are some - scroll down:

http://www.emikodavies.com/blog/pastiera-napoletana/

• 250 grams of cooked whole grains*
• 200 ml milk
• 30 grams of butter
• 350 grams of fresh ricotta (from sheep and cow’s milk, if you can get a mixture of both)
• 350 grams of caster sugar
• 2 whole eggs, plus two yolks
• 100 grams of mixed candied citrus fruit (such as citron or orange), finely chopped
• grated rind of one organic lemon
• 1 teaspoon of vanilla essence (or 1 vanilla bean pod)
• 1 teaspoon cinnamon
• 1 tablespoon of orange blossom water

• The Filling
• 10 ounces (300 g) ricotta (purchase this fresh from a delicatessen) 
• 3/4 cup (150 g) sugar 
• 3 eggs, separated 
• 1 vial (1/4 cup) acqua di fiori d'arancio (not orange extract, but orange blossom water -- purchase this from an Italian deli)
• A pinch powdered cinnamon 
• 1/4 cup minced candied citron 
• 1/4 cup minced candied orange peel

there are so many recipes out there!  I will try some and let you know which I liked best.  Where we grew up the neighborhood had some good bread and pastry shops!  Lucky, right?

 http://www.pastiera.com/history.htm 

1 kg pre packed frozen short pastry (if you want to make it at home click here for the recipe) 700 gr ricotta cheese 600 gr sugar 400 gr of boiled wheat (you can easily find cans in any supermarket) 80 gr crystallized citron

80 gr crystallized orange a dash cinnamon 100 gr milk 30 gr butter or lard 5 eggs and 2 egg yolks a spoon full of vanilla a spoon of orange flavoured water 1 lemon

Ingredients

http://lacucinaitalianamagazine.com/recipe/neapolitan_cake

• 1 3/4 cups wheat berries
• 1 cup plus 2 tablespoons sugar
• 4 large eggs
• 1 lemon
• 2 pounds fresh ricotta cheese
• 1 cup candied citrus
• 2 tablespoons orange flower water
• 1 orange
• 2 teaspoons cinnamon
• Heat oven to 375°.
  
  Separate remaining 4 eggs. In a large bowl, stir together wheat berries, ricotta, remaining cup sugar, candied citrus, egg yolks, orange water, finely grated zest from orange, 2 teaspoons finely grated lemon zest and cin

Mostaccioli

Italian Farmhouse: Greek Honey Cookies

Italian Farmhouse Recipes: Veggie Panini

One of my favorite summer sandwiches is simply tomato and mayo with hot Italian bread rubbed with a freshly picked garlic clove.  I only eat tomatoes in the summer grown by me and sandwiches in the summer - with veggies of all kinds.

My justification for eating a fat laden sandwich - I am farming - so I need the energy to work in the fields and sandwiches are easiest quick and can either be hot or cold! The Italian bread of choice is from a very old bakery in N.J. - Calandra's- they make really good textured crusty french loaves and sliced bread.  I don't know the recipe but they are consistent in quantity and quality for as long as they have been in existence.  They wholesale to stores and markets as well as retail bakery locations in Farifield, Caldwell, and Newark N.J.  I have to thank my cousin Tommy for stocking us every time he visits - the bread freezes really well - warmed in the oven (wrap in Aluminum foil to seal in the steam) and you will taste bread as if it was made fresh that day!  Go to one of the bakeries and they are churning out warm fresh made bread constantly...

this photo from cookingfoodie blog shows the layers - simply pesto, tomato, zucchini, and goat cheese.

Which brings me to another favorite sandwich - Veggie Panini with or without cheese - this has a layer of grilled or sauteed fresh picked garden zucchini sliced, farm picked heirloom tomatoes, garlic or pesto and/or freshly made goat cheese.  Here on the farm our options are endless but simplicity in a sandwich appeals to me - you can taste the fresh veggies or cheese or garlic or herbs or or peppers that may be picked on any given day.  Who needs cold cuts?  Veggie is the healthy option and in my opinion the much tastier option.
Just remember to start with some really good bread!

Italian Farmhouse Recipes: pasta frolla and pizza dough

Pasta Frolla

1.5 cup plus 1 tbl AP flour

7 tbl unsalted butter room temp

2 large egg yolks

.5 cups sugar

pinch fine sea salt

zest of 1 lemon, minced

ideal temp 65-68 degrees F

Pizza Dough

1. 1/3 cups luke warm water

2 teaspoons dry yeast

.5 cup olive oil

4*4.5 AP flour

1 tsp fine sea salt

Heirloom Tomato Sauce: a recipe for Fresh Picked or Frozen Tomatoes

Tradition: Italian Struffoli

Italian Greens and Beans

Use any dark leafy greens and whatever beans you have on hand.
The nutrition of this combination is perfect!  Addition of cheese/ dairy helps to absorb the nutrients.
2 tablespoon olive oil
4 cloves garlic, sliced thin
veggie or chicken broth
white cannellini beans, chick peas, or other beans
pinch of red pepper flakes
1 anchovy fillet (optional)
1/2 teaspoon freshly grated lemon zest
2 teaspoons chopped fresh oregano
1 head escarole, or curly endive
salt and fresh ground black pepper to taste
1 tablespoon extra virgin olive oil