Recipe of the week

Strollin’ Stromboli: Italian Sausage & Broccoli Rabe by Foodie’s Chef Laura Brennan

 

There are varying online discussions about the difference between a calzone and a Stromboli.

 

And each have there ‘own story and are sticking to it’.

 

First, Stromboli is a place.  It’s a small island in the Tyrrhenian Sea, off the north coast of Sicily; with a not completely dormant volcano.  And It is an American invention from a famous Philadelphia pizza shop; apparently conceived to eat your pizza, ‘sandwich-style’.

 

And, calzone, or ‘pants leg’, like pizza, was born in Naples and meant for eating-out-of-hand while strolling. (Apparently, pizza was always eaten at the table with a knife and fork!)

 

The fillings being pretty much equal; it seems to be a question of shape.   If your stuffed pizza is folded over and crescent- shaped, then it is a calzone.  On the other hand, if you’re stuffed pizza is rolled and log-shaped, then it’s a Stromboli.

 

…And I won’t even get started on the sauce-inside or on-the-side debate.

 

 

Crunchy Beef & Peanut Salad by Foodie’s Chef Laura Brennan

 

Salad for Dinner.  It heralds summer al fresco dining.

 

This salad does have a few steps but they are all quick and easy. The two sauces could be made earlier in the day or even the day before, and reheated. 

 

The individual tastes are crunchy, fragrant, spicy, meaty, sweet, sour and savory.

To quote Aristotle: “The Whole is Greater than the Sum of its Parts”.

 

Pear Cherry Crisp by Foodie’s Chef Laura Brennan

 

I had cherries and I had very, very, very ripe pears. 

 

I know that a cherry-plum or cherry-nectarine crisp is more common than a cherry-pear crisp, but I had these very ripe pears to use (as I have said…) and I knew that the pears would soften during baking and wrap their arms, as it were, around the firmer cherries.  It would be a compatible match.

 

I used a 12-inch ceramic, fluted quiche dish - a wide shallow baking dish, to ensure that the ratio of crisp topping and cooked fruit would provide equal bites of both in your mouth.

And finally, I replaced some of the all-purpose flour with almond flour, making the crust crumblier and crunchier, both desirable attributes.

 

CHEF SILVIO’S Grilled Teriyaki-Citrus Chicken Thighs

 

When our sister store in Duxbury closed last fall, we inherited Silvio, a fantastic, experienced and hard-working chef.  Among other tasks, he is daily charged with filling our ‘hot case’ with tasty ready-to-eat treats.  This is one of his dishes.   

 

It’s easy cooking:  combining grilling with a quickly-made flavorful marinade/sauce and finishing the dish in the oven.

 

It’s batch-cooking, great for Memorial Day entertaining.

 

 

Tacos al Beef Barbacoa by Chef Laura Brennan

 

Lately I’ve been spotting random recipes for “Beef Barbacoa” and wondered if it was a Mexican barbecue technique…and it is…kind of.

 

“Barbacoa” may be the precursor to the word “Barbecue”; they sound similar, right?   But all the “Barbacoa” recipes I’ve read have instructed the cook to both grill and continue cooking in some liquid; which is braising. Grilling the meat and onions before braising adds another layer of flavor, so I have combined both grilling and low-and-slow in-the-oven braising techniques in this recipe to create a tender, highly flavored ‘pull-apart’ meat, ready to stuff into taco shells (or burrito wraps).

 

 

Spring Eggs ‘n’ Ham by Foodie’s Chef Laura Brennan

 

With a nod to the famous children’s author, I’ve made a batch of molded green egg ‘frittatas’ to serve with an Easter Sunday brunch.  They are green from pureeing sautéed swiss chard and leeks with egg whites and cream.  I’ve baked them in small, silicone, prism-shaped molds; never-opened treasures found in a yard sale.  But fear not, bake them in non-stick muffin tins or in one larger well-buttered casserole dish. For convenience, they can be made and baked ahead and gently re-heated in a microwave before guests arrive.

 

 

Ground Turkey & Coconut Milk Curry by Foodie’s Chef Laura Brennan

 

This is a quick ‘stew’ that offers ease of preparation (one-pot cooking), aromatic flavors and good nutrition.  It’s “Paleo and Keto” friendly and only a bit exotic; you’ll be able to serve it to the whole family!

 

 

CHEF CLAUDIA’S CLASSIC STUFFED PEPPERS

 

Claudia is our Deli Chef in the South Boston Foodie’s Market.  She has been in the Foodie’s family for a number of years; working first in the Duxbury store.  She is a master at producing large quantities of beautiful, tasty food.  She knows what the customers want and exceeds their expectations.

 

 These stuffed peppers ‘fly-out’ of the case; with some customers even calling ahead to ‘reserve’ their weekly portion.

 

 

“FRENCH ONION SOUP” Inspired PIZZA By Foodie’s Chef Laura Brennan

This recipe sprang from a desire to eat a glorious, steaming bowl of French Onion Soup with grilled crusty bread and gooey Swiss cheese.
But I was more than reluctant to invest the hours it would take to make an excellent beef broth; and anything less than an excellent broth would not be satisfying. Hence, this is how the ingredients of a classic French Onion Soup ‘shape-shifted’ their way into a pizza topping.

Mushroom Bacon Ziti, Grated Swiss & Baby Greens by Foodie’s Chef Laura Brennan

 

I have had a ‘hankering’ for ziti-shaped pasta and so built a dish around this wish.  Maybe I was channeling my Italian grandmother; ziti and rigatoni were the standard-bearers of her Neapolitan kitchen.  (I didn’t eat penne until I was out-of-the-house and cooking for myself.) Nostalgia aside, this is a delicious pasta dish with depth of flavor.  I have made a mushroom sauce (aka:  mushroom bechamel/velouté) in lieu of straight heavy cream; the texture is better, less rich---pasta finished solely with heavy cream is a restaurant conceit.  The swiss cheese gives the dish an umami- nuttiness---grated parmigiana cheese would lend a sweeter finish to the dish.  Both are fine; it’s just a nuance of flavor.