Bear Cuisine

Making Limoncello

My cooking buddy, Janet Harris, teamed up with her friend Pattie to make Limoncello, a lemon-flavored Italian Liquor, using lemons grown in Arizona. They met 3 times over 12 weeks to create 2 gallons of this "wonderful beverage."

Click here for the basic recipe they followed.

Here are their notes and pictures from their Limoncello adventures.

We had the best success using a simple hand-held zesting tool.

 

We made batches with vodka and with grain alcohol for comparison.

 

The vodka and grain alcohol were filtered twice before adding to the zest.

The water for the simple syrup was filtered twice before making the syrup which was added to the alcohol/zest mixture after 6 weeks of aging.

 

 Here you see the alcohol, simple syrup, and zest after it has aged twelve weeks.

The green bottle is a 2 cup batch of limecello made  with left over grain alcohol.

Here are the bottles being sterilized in the oven.

 

The final product was filtered 3 times before bottling.

 

Lime with grain alcohol, Lemon with grain alcohol and Lemon with Vodka (left to right)

Bottled and ready to enjoy chilled, or age a bit longer.

Both Janet and Pattie preferred the taste and color of the  Limoncello and Limecello made with the grain alcohol. Janet's final word?  "Superior to any brand you can buy at a store."

Thanks to Janet and Pattie for sharing the results of their experiments. Now if they could just ship me a bottle or two.

Artichokes in Marsala

These artichokes make the perfect accompaniment to the Lamb Stew Agrodolce of yesterday. They are a bit of work, but if you like artichokes as much as I do, you won't find this recipe too much trouble.And your guests will be very happy that you made these for them.

ARTICHOKES IN MARSALA

(serves 6)

1. 6 medium-sized artichokes
2. Juice of 1/2 lemon
3. 1 1/2 tablespoons unsalted butter
4. 2 tablespoons extra-virgin olive oil
5. 1 medium-sized onion, chopped
6. 1 sprig fresh parsley
7. 1/2 cup coarse bread crumbs
8. 3/4 cup chicken broth, preferably home-made, or good quality low sodium canned
9. 1/4 cup Marsala, preferably dry

Snap back the top of the artichoke leaves one at a time and break off the tough part, leaving the tender part of the bottom of the leaf attached to the stem.

 

Do this all around the artichoke until you reach the pale green leaves.

 Cut off about 1 inch from the tops.

 

With a melon baller or small spoon, remove the hairy chokes from the inside.

Cut off and peel the steam but leave the artichokes whole. Plunge the artichokes and stem into a bowl of water with the lemon juice.

In a small skillet,heat 1 tablespoon of butter and the oil. Saute the onion over medium-high heat, stirring, until soft and translucent, about 5 minutes.

Chop together the stems of the artichokes and the parsley and add to the onion. Cook until the stems are tender, about 5 minutes. Stir in the bread crumbs.

Drain the artichokes and insert some of the crumb mixture among the leaves and into the center. 

 

 Set the artichokes in a pan large enough to hold them snugly. Add the broth and the Marsala, dot with the remaining butter, and cover the pan.

Cook over medium heat until the artichokes are done, about 30 to 40 minutes. Test by pulling a leaf off one of the artichokes. If done, the leaf should come off easily.

 

Lamb Stew Agrodolce with Olive Salsa

Before we bid farewell to winter, I will offer one more cold weather recipe. This is a simple, but very tasty lamb stew. While it is good by itself, the Olive Salsa makes it better than just good. Christine Hickman

offered this at one of her classes at Las Cosas in Santa Fe this February. Soon she will return to Italy and we have to wait until next fall for more of her insights into Italian regional cooking.

LAMB STEW AGRODOLCE

1. 3 tablespoons extra-virgin olive oil
2. 3 bay leaves
3. 6 cloves garlic peeled and smashed
4. 3 pounds lamb meat, cut into large cubes
5. Salt to taste
6. Freshly ground black pepper
7. 3/4 cup dry white wine
8. Juice of one lemon
9. 2 teaspoons sugar
10. 2 sprigs fresh parsley

In a large skillet, heat the oil and add the bay leaves and 5 of the garlic cloves. Cook over medium-high heat until the garlic starts to sizzle, 2 to 3 minutes.

Add the lamb and cook until browned, 5 to 8 minutes. Do this in batches so that the meat browns and doesn't steam.

If you have separated the meat, return it to the skillet, season with salt and pepper; add the wine.Reduce the heat to low, cover the skillet and cook, stirring every once in a while, until the lamb is tender, about 1 1/2 hours. If you should have too much liquid, remove the lid and reduce over high heat.

Add the lemon juice and sugar. Stir well. Chop together the remaining garlic clove and parsley and add to the skillet.

Stir and serve at once with the Olive Salsa.

OLIVE SALSA

(serves 6)

1. 1/4 cup chopped flat-leaf parsley
2. 1/4 cup chopped mint leaves
3. 1/3 cup cured green olives, pitted and chopped
4. 1/3 cup cured black olives, pitted and chopped
5. 1/3 cup green olives stuffed with pimentos, chopped
6. 3 tablespoons fresh lemon juice
7. 2 anchovy fillets rinsed and minced
8. 1 large garlic clove inced
9. 5 tablespoon extra-virgin olive oil
10. Salt and freshly ground black pepper to taste

In a small bowl, combine the parsley,mint, olives, lemon juice, optional anchovies, garlic and olive oil. Season with salt and pepper and set aside.

Bruschette with Sauteed Greens and Fava Bean Puree

These make a wonderful appetizer or first course for a meal with Italian accents. Another winner from Christine Hickman.

BRUSCHETTE WITH FAVA BEAN PUREE AND SAUTEED GREENS

Bread Toasts (Bruschette and Crostini)

For the bruschette, use a rustic loaf, chewy and preferably full of whole grains, made without sweetening. for the crostini, use a good quality French bread with a crisp crust.

• Cloves of garlic, peeled and split
  
• Full-flavored extra-virgin olive oil
  
• Salt
  
• Pinch of hot red pepper flakes
  

Slice the bread about 1/2-inch thick. Toast the bread slices over a wood fire, grill it on top of the stove, or toast it under the broiler.

Rub it with garlic and moisten lightly with the olive oil. Sprinkle each slice with a little salt, and red pepper flakes. When making bruschette, you may choose to cut each slice into 3 or 4 pieces.

Serve immediately, with or without a topping of choice.

Fava Bean Puree

• 1/2 cup extra-virgin olive oil
  
• 2 large cloves garlic, chopped
  
• 1 teaspoon finely chopped fresh rosemary or thyme
  
• Salt and freshly ground black pepper
  
• 1 19-ounce can fava beans, drained and rinsed; should yield 2 cups
  
• 2 tablespoons fresh lemon juice
  

Place a 10-inch skillet over medium-high heat. Add 1/4 cup of the oil, the garlic, rosemary or thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until the garlic begins to sizzle and the aromatics are fragrant, 1 to 2 minutes.

Add the drained fava beans and stir until the beans are well coated and heated through, adding just a bit of water if necessary to prevent sticking.

Transfer the beans to a food processor. Add the remaining 1/4 cup olive oil and the lemon juice and puree until smooth, stopping to scrape the bowl as needed.

Season to taste with more salt and lemon juice. Serve on toasts or as a dip.

Makes about 2 cups.

The puree will stiffen a bit after it sits. If using as dip, you may wish to ad a spoonful of water to loosen it. The puree will, covered in the refrigerator, for up to 3 days.

Sauteed Greens

• 1 pound winter greens, such as curly endive, spinach, escarole, kale, chard, beet or mustard
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, slivered
• Salt and freshly ground black pepper

Wash and coarsely chop the greens. Set aside.

Place the olive oil and garlic in a large saute pan over medium heat. Warm it slowly until it is fragrant.

Turn the heat to high and quickly add the greens, sauteing until thoroughly wiled and cooked through. Season with salt and pepper.

Lover and set aside to keep warm or serve immediately.

Makes about 2 cups.

To assemble the bruschette: spread a layer of bean puree on each read toast, top with a hep of sauteed greens and drizzle with olive oil.

Serve immediately.

Serves 6 to 8

Pork Chops with Fontina

I watched Lidia Bastianich make this dish one wintery Saturday afternoon on her show, Lidia Cooks from the Heart of Italy. She made it look easy and, indeed, it was. Lidia used veal chops, but pork chops are much more affordable. I found that I didn't need as much cheese as the recipe called for, but undoubtedly the amount will vary with the size of the chop used. Be sure to use Italian Fontina (not domestic or Scandanavian) and genuine Parmigiano-Reggiano or Grana Padana. Using the best ingredients will help to insure a great tasting dish.

PORK CHOPS WITH FONTINA

1. 6 bone-in pork chops, about 1 1/2 inches thick (8 to 10 ounces each)
   
2. 2 teaspoons kosher salt
   
3. 8 ounces shredded Fontina from Valle d'Aosta (or Italian fontal)
   
4. 1 cup grated Grana Padano or Parmigiano-Reggiano
   
5. 4 tablespoons butter
   
6. 1 tablespoon extra-virgin olive oil
   
7. 1/2 cup all-purpose flour for dredging
   
8. 12 fresh sage leaves
   
9. 1 tablespoon tomato paste
   
10. 2 cups white wine
    
11. 1/2 cup hot chicken broth
    

Arrange an oven rack to accommodate the covered saucepan and heat the oven to 400 degrees.

Trim the chops, leaving only a thin layer of fat. With a sharp knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two, almost all the way to the bone,creating a pocket for stuffing. With a mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift up the top flap of the meat you just sliced apart, hold it up and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt the on both sides.

Toss together the shredded Fontina and the Grana Padano; divide the cheese into six equal portions. One at a time, lightly compress the cheese portions into oval patties and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap--enclosing the cheese--and thread toothpicks through both flaps to keep them together. (The chops can be prepared up this point a day in advance, sealed in plastic wrap, and refrigerated.)

Put 2 tablespoons of the butter and olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay chops in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.

Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring to a boil, and cook for 3 minutes or so, to reduce.

Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.

Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and toast another 10 minutes or so, until the chops are done and the sauce has thickened.

Remove from the oven, and place the chops on a warm platter.(Be very careful here. I burned my hand to a fare thee well the first time I made this dish because I didn't pay attention to the pan's being so damned hot. Lidia suggests covering the handle with a towel to remind you that the pan is hot. It is an excellent suggestion.) If the sauce is thin put the pan over high heat and reduce until the sauce has the consistency you like.

Serve right away--while the cheese is still oozing--arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and the sauce drizzled over.

I served these with cheesy grits cakes. These made an excellent accompaniment and highlighted the cheese in the main course.