Cooking for my Christopher's Haven Family

We all have families and extended families. One of my extended families is Christopher's Haven. It's an organization that my husband I have been involved with from it's very beginning about 10 years ago. It provides housing (actually a home) for children and their families while they are going through treatment for cancer at Massachusetts General Hospital in Boston.  We provide apartments right across the street from the hospital so these families that are going through so much can have a little home haven to return to each day.  It is an incredible family of doctors, medical staff, CH staff and volunteers, and of course, the beautiful families and their children

christophershaven.org For more information about 

Christopher's Haven 

go the our website, it is a great way to see what we do.

I have been given the great honor of Director of Events, actually, I just get to cook and cater anything they need. It's great fun and it fills my heart. Last night I cooked for a meeting about our big November fundraiser, our "Gala."  I like to be able to fortify everyone with sustenance for the incredible work they are about to venture into - event organization!  Last night we had Shrimp al Forno, Fresh Tomato Linguini, and Mustard Tarragon Grilled Asparagus, and they seemed to like it. Here is what I did for about 15 people.

Shrimp al Forno

6 lbs. of Colossal Shrimp 16/20, peeled and deveined, tails left on.

1/2 c. extra virgin olive oil
1/2 c. dry white wine
salt and pepper
12 T. unsalted butter at room temperature
1 bulb garlic, minced
1 c. Vidalia onion, very finely chopped
1/4 c. fresh parsley
1 T fresh rosemary, chopped
1/4 c. fresh basil
juice and zest from one lemon
2 egg yolks
1/4 - 1/2 t. cayenne pepper
1 1/2 c. panko bread flakes

Preheat oven to 450 degrees.

1) Butterfly shrimp and toss in a large bowl with olive oil, wine, and salt and pepper. Let sit for about an hour.

2) In a food processor mix remaining ingredients and blend.

3) Arrange shrimp butterflied side down, tails up, in shallow baking dishes. I recommend three separate dishes. Pour left over marinade over shrimp in dish.

4) Spread butter mixture over shrimp and bake in oven on top rack for about 15 minutes or until nicely browned and shrimp is cooked. Be careful not to over cook shrimp.

Serve with extra lemon wedges.

Fresh Tomato Linguini

5 lbs. fresh summer tomatoes, cut in large dice

1 large bunch fresh basil, leaves rough chopped
2 bunches scallions, white and green parts, sliced
1/2 c. good quality extra virgin olive oil
4 cloves garlic, finely chopped
1 lb. fresh mozzarella,  pearls or diced
1 lb. goat cheese, crumbled
1/2 c. parmesan, grated
1 T. lemon zest
2 T. lemon juice
salt and pepper

2 lbs. linguini

1) Combine all ingredients except linguini in a large bowl early in the day and let sit on counter until ready to cook linguini. Generously season with salt and pepper. This is the only "cooking" you will do for this sauce.  Make sure you taste test.

2) Cook linguini, drain and toss with sauce immediately. It may be set aside and served room temperature.

Cooks note: This is a summer recipe because only sweet, fresh summer tomatoes should be used. If you want to make it in the winter grape cherry tomatoes or Campari tomatoes can be used.

Also, you may want to have extra linguini on hand to add to the sauce if you think you may have big eaters!

Mustard Tarragon Grilled Asparagus

Marinade/Dressing:

1/2 c. extra virgin olive oil
1/4 c. grainy mustard
1/4 c. dijon mustard
zest and juice of one lemon
2 T. fresh tarragon, chopped
2 T. honey
salt and pepper

4 - 5 lbs. asparagus, woody ends trimmed

1) Mix Marinade/ Dressing with a whisk in a bowl.

2) In a large dish (a 9 X 13 works well) put asparagus and pour marinade over, mix gently to thoroughly coat. Let sit for at least an hour or up to six.

3) Light grill, gas or charcoal, on high heat.  Put half of asparagus on grill crosswise to grates to prevent it falling through. Let as much marinade drip off before cooking.  Cook for about 5 minutes rolling asparagus around frequently for even grill marks. Close the lid between turning and rolling.

4) Put asparagus back into dish and toss with marinade, now, dressing. Adjust seasoning and serve warm or at room temperature. May be made ahead of time.

How better to show family love than around a table of food!

Sunday Dinner - Brooklyn Style

Dinner was yummy. I got the "two helping" approval from my friend John Paolucci.  His wife JoAnn said it was very much like what they make it in Brooklyn.  Phew! Both were born and raised in the deep roots and traditions of the Italian neighborhoods in New York. My family has always loved my Italian cooking, even though it is not my natural blood line, and it seems to be the food I cook the most. It is such a wonderful comfort food. Do you know one person that doesn't love the food?

Well here is what I made last night:

Brooklyn Meat Gravy Joyce's Way

Fusilli pasta

Roast Chicken

Fresh Zucchini Parmesan

Tossed Salad with White Balsamic Vinaigrette

Brooklyn Meat Gravy Joyce's Way

This recipe is a combination of mine, my mother's, JoAnn's, and her mother's.

1/3 c olive oil

1 t. red pepper flakes

1 large onion, 2 carrots, 4 cloves of garlic pureed in a food processor 

1 lb. Italian pork sausage

1 lb. meatballs, browned:

        1 lb. ground beef

        1 egg

        1/2 c. onion, finely chopped

        1 clove garlic, finely chopped

        4 slices white bread soaked in milk and squeezed dry

        1 t. dried oregano

        1/2 c. parmesan cheese, grated

        1 t. salt and pepper

        Blend together in a large bowl and shape into desired sized meatballs

1 lb. pork spareribs

1 lb. pork sausage meat

4 large cans San Marzano tomatoes or your favorite type pureed in a food processor

2-3 t. oregano

2-3 t. basil

salt and pepper to taste

1-2 lbs pasta, depending on how many are at the dinner table. We used fusilli pasta.

1.  In a large pot, add oil and red pepper flakes and bring to a medium heat. Add onion mixture and saute until tender. 

2.  Increase heat to medium high and brown meat, this may have to been done in batches and returning meat to the pot.

3.  Add remaining ingredients and bring to a boil. 

4.  Reduce heat to a simmer and cook for 2-3 hours stirring very gently during cooking time being careful not to break meatballs.

To serve, put meat in a large serving dish. Toss some of the sauce with the pasta, serve the rest on the side.   

JoAnn likes to toss the pasta with some ricotta cheese and sauce before serving, it's a great option.

Fresh Zucchini Parmesan

4 lbs zucchini, sliced thinly on a mandoline or box grater

2 T olive oil

salt and pepper

1 c. freshly grated parmesan cheese

1.  Heat oil in a large skillet on high heat. Add zuchini, salt and pepper, and stir fry quickly for 2-3 minutes.

2.  Put zucchini in an oven proof baking dish and sprinkle cheese on top. 

        (may be made a few hours ahead at this point)

3.  Broil for 2-3 minutes or until golden brown on top.

Dijon Herb Roasted Chicken

1 3-4 lb. organic free range chicken

1/2 c. Dijon mustard

1/4 c. olive oil

Compound butter:

    4 T. butter, softened

     1 t. each fresh rosemary, thyme, sage, finely chopped

      1 t. lemon zest

      salt and pepper

     Combine in a small bowl

1 onion, thickly sliced

herbs, rosemary, sage, thyme

2 garlic cloves, smashed

2-3 inches of lemon rind, yellow only

salt and pepper

Preheat oven to 350 degrees.

1.  Dry chicken with paper towels. Salt and pepper cavity.

2.  Fill cavity with herb sprigs, half the onion, garlic, and lemon rind.

3.  Loosen skin on both sides of the breasts. put half the compound butter on each side, under the skin and press to coat chicken.

4.  Mix  together Dijon and olive oil and spread all over chicken.

5.  Truss chicken, Bake for 1 1/2 - 2 hours until done and inside temperature reaches 160 degrees.

6. Remove chicken from pan and tent with foil.

Gravy (chicken ;-):    Skim fat off of drippings in pan, over medium heat on stove stir in 3 T flour and stir for one minute.  Add 1 cup water and season to taste. Cook and stir until thickened. Strain through a sieve and serve in a gravy boat.

What a wonderful dinner, John and JoAnn Paolucci, Sherry Gedman, my son, Joel, my husband, Bill. I think most of the traditions we pass on are a show of love. Dinner around the table brings food together with love, conversation, connection, and most importantly - time.  I hope you all enjoy these recipes and let me kow how you like them.  I would love to have any family recipes you have and I will try another Sunday family dinner.

Enjoy,

Joyce

Cream Cheese overload

Well, it was an adventure, cooking for the Paula Deen contest. I may not ever be able to eat cream cheese again! And my poor husband, my official taste tester, nearly turned green after eight weeks of cream cheese.  But it was a lot of fun and very beneficial for my next adventure.  Going to explore writing a cookbook. I will start with my blog, share some ideas, and hopefully anyone reading can give my some feedback.

The recipes that I am interested in are family, multicultural, multigenerational, home cooking. Home cooking from all over the world that ended up being part of our cooking culture here in the United States.  We are all from somewhere else unless you are native american (food of which I would love to know about), but we have melted cultures into an amazing mix of the yummiest of foods.

TODAY'S COOKING


Today I am going to cook Italian.  My friends are staying with me because they are having work done on their house. Their heritage is Italian via Brooklyn. I have loved learning about the development of traditions that were spin offs from a combination of many regions of Italy and Brooklyn.  My favorite Brooklyn tradition is Sunday Gravy. When I first heard my friend JoAnn say she was making gravy,  I asked her where the turkey was. I only knew of turkey gravy, beef gravy, chicken gravy, but she was talking about RED gravy. A delicious meat and tomato sauce served over pasta, eaten every Sunday of their entire lives. I love this! So in honor of them, and since they have no kitchen today, I am going to bravely attempt to cook them their Sunday Gravy.

Am I nuts? She has been cooking and eating this her whole life and it is spectacular. Oh well, it will be made from love even if it doesn't taste as good as hers.

I will post the recipe I make up for this later today, after they have tried it. Wish me luck.