Frutta candita di cedro

February 6, 2020

Recipe n. 43

Merry Christmas2

Now that we are in the holiday season I can smell the cinnamon in the air, all kind of spices, citrus zest, apple cider, apple pies and more. The other day, while I was food shopping I came across the most amazing citrus I have ever seen. Literally a master piece of nature. Its botanical name is Citrus medica- sarcodactylis, commonly known as Buddha’s hand. I could not resist buying it, even if I had no idea what to do with it.  It has practically no juice inside, but the smell released is incredibly intense and pleasant. I put it on my dining table and just admired it all day long. The day after I moved it to the kitchen counter top and despite my will, before it was going to lose its freshness and bright yellow color, I decided to chop it in different shapes to make holiday citrus candies.

 

Ingredients

  • 1 large Buddha’s hand (= 2 cups ) sliced or diced, or any other citrus fruit (like lemon or orange)

  • 2 cups of water

  • 2 cups og sugar ( I like to use dark brown sugar)

  • Extra sugar for coationg (for this final step it’s better to use regualr white granulated sugar  or granulated cane sugar)

 

4

Bring a large pot of water to a boil. Add diced Buddha’s hand, return to a simmer and cook until citrus softens, about 30 minutes. Drain.  

 

 

Insalata di cavolo cappuccio con arachidi e semi di papavero

 Recipe n. 37

It’s finally Summer and it’s time to eat more raw and refreshing food. You might have noticed already  that your body is not craving for earthy soups or stews and needs to eat less fat in general, while instead  you are now craving for juicy and raw food, especially on those very hot days. Your body knows what is right for it and when to ask for a specific food.

For me this is the time of year I eat more salads. I like both simple salads dressed with a nice vinaigrette or more elaborate ones with many different ingredients in them. The salad I’m going to present to you today is definitely one of my favorite salads and it’s definitely  NOT a nut-free  salad, so watch out for those who have a nut allergy! 

You can eat it alone:  your hunger will be satisfied  with no need to add extra calories from other food.  It is a perfect meal for vegetarians and for all salad lovers!

 

IMG_7627

© 2016 Field of Flavors – All Rights Reserved

 

 

IMG_7631

© 2016 Field of Flavors – All Rights Reserved

     

Ingredients

  • 1/4  of white cabbage head and a 1/4  of red cabbage head, shredded (I used only the white cabbage, but it looks more colorful when you add the 2 cabbages together)

  • 2 to 3 tbsp of sesame oil  (toasted or plain)

  • 1 or 2 handfuls of peanuts

  • cilantro

  • 1 tbsp poppy seeds

  • salt and pepper

 

IMG_7637

© 2016 Field of Flavors – All Rights Reserved

 

Place the shredded cabbage in a large bowl, pour the sesame oil on top and be sure to coat the cabbage well, add the peanuts, poppy seeds, sea salt and pepper and finish up with cilantro leaves on top ( I like to add a generous amount of cilantro leaves to this salad as they are not just supposed to garnish, but they are one of the main ingredients of the salad itself ).

 

 

 

 

 

 

 

KALE SALAD WITH CROUTONS

Recipe n. 36

New York city has always been and will always remain a fascinating place to live from many points of view. One thing I never thought would be possible is ‘food trends’ for health conscious people, unless of course you live in a city like this. I remember many years ago the increasing consumption of agave syrup until all of a sudden it literally took over the market as ‘the healthy alternative to sugar’. (Not so many health experts would agree today,  as it has been shown to cause more harm than good. Agave syrup contains even more fructose than any other common sweetener, including the evil high-fructose corn syrup). Then the time of juicing raw vegetables arrived and now we literally have a juice store on almost every corner. The increased consumption of Kale, used as a base for many green juices has grown exponentially and because this vegetable is so versatile, another idea came up and had it’s moment- dehydrated kale chips in different flavors! The list of food trends is endless. Each has its moment- stevia, coconut oil, kombucha, home-made sprouting seeds and beans and the recent addition to the trend of bone broth sold in plastic containers and ready to eat (or drink). Wondering what’s next? Stay tuned. I’m guessing Xylitol could be a good candidate for the next food trend…

Back to my blog, after experimenting myself with homemade kale chips and juices, I started to make a special kale salad that everybody loves. Today I want to share this recipe with you.

Reference: http://blog.doctoroz.com/dr-oz-blog/agave-why-we-were-wrong

 

© 2016 Field of Flavors – All Rights ReservedIMG_7495

 

Ingredients:

  • 1 bunch lacinato Kale

  • 1 head white cauliflower

  •  About 2 dozen Shiitake mushrooms

  • Croutons (home made or store bought)

  • Olive oil

  • Salt and pepper (or Gomasio)

 

© 2016 Field of Flavors – All Rights ReservedIMG_7496

 

Preheat the oven and roast the cauliflower florets for about 25 minutes at 350 F.

Wash, dry and remove the stalk from the kale leaves. Set aside.

In the meantime slice the mushrooms and sautée in a pan with 2 tablespoons of olive oil, salt and pepper for 10 to 15 minutes.

Slice the kale leaves thinly and transfer them to a large bowl. Add some olive oil, salt and pepper (or some gomasio) and using your hands coat evenly each leaf. Once the roasted cauliflower and mushrooms cool down transfer them to the bowl and mix gently all the ingredients together. Finish up with adding some croutons on top!

 

© 2016 Field of Flavors – All Rights ReservedIMG_7508

 

 

 

 

 

 

 

Busiate Siciliane

April 7, 2016

Homemade Sicilian Busiate

 Recipe n. 35

While I stopped eating refined flour a long time ago (simply because the grain has been stripped of any nutrients turning it into empty calories) I will always make an exception when it comes to fresh homemade pasta. It’s more than that. It’s a way of gathering with family and friends to share an experience of making homemade food.

Busiate fresh pasta (or busiati ) is a Sicilian specialty from the area of Trapani. Traditionaly it is homemade and dressed with local fresh tomato sauce.

Ironic as it is, I learned how to make Sicilian busiate fresh pasta here in New York, from my dear friend Simona who is originally  from a town in the very North of  Italy: Torino. She loves spending her Summer vacations in Sicily and  like me she is passionate about food and cooking.

 

IMG_4693

© 2016 Iose’ Cocuzza All Rights Reserved

 

IMG_4694

© 2016 Iose’ Cocuzza All Rights Reserved

Ingredients

  • 1 cup of durum wheat semolina flour

  • 1/2 cup of room temperature water

 

In a bowl mix by hand the flour with water until you obtain a ball of dough. Transfer the dough to a floured board and knead it for 8 to 10 minutes.  Let it rest on a tray  previously sprinkled with flour and  cover it with a damp cloth.
Begin making busiate by rolling a small piece of dough with the palm of your hands until you obtain a 1/4 inch long roll, cut  the roll in several long pieces and start  twisting the little strands of dough around a  wooden skewer. Pull the pasta shape out gently and lay all the fresh homemade busiate on a floured baking sheet, while sprinkling some more flour on top. Be careful that the busiate do not touch each other.

Allow them to dry for a while, even hours, then cook them in salted water , for at least 3 minutes. Pull them out with a slotted spoon and place them directly in the sauce of your choice. If you are making your own fresh tomato sauce I suggest to finish up with some  fresh grated pecorino cheese or ricotta salata.

 

IMG_7147

© 2016 Iose’ Cocuzza All Rights Reserved

%d bloggers like this: