Part 11 of Italian (Desserts) Cooking

Before I get started with Italian desserts, I'd like to thank those people from Latvia that have started following my food blog.  Over the past few weeks I've had just shy of 200 hits from the people of Latvia. During that time only my USA and Russian followers were higher in numbers.

I am truly thankful to all of you that follow my blog.  I hope in some small way that I help you in the kitchen and to enjoy the time you spend preparing and cooking for yourselves and others.  Please share this site with all your family and friends.

Please let me  know what recipe or recipes on my blog you like the best.  Also, if there is some question or topic you would like me to cover, just let me know.  Thank you again for your support.

Italians love their desserts just as much as they love their pasta.  They don't seem to do as much with cakes and pies as most Americans do.  But they do a lot of other items that if you haven't tried before you should.

The Italians make all sorts of cookies but seem to really like the use of almonds or almond paste in many of these recipes.  It gives a distinct taste to whatever recipe you use them in and you'll get hooked on the flavor. One of the recipes this week is for a cookie called "Amaretti" that doesn't even use flour.

My favorite Italian store is Tenuta's Deli & Grocery in Kenosha, Wisconsin.  They sell a cookie there that is called an "Italian Wedding Cookie" and it's unbelievable.  It is the three colors of the Italian flag (green, red & white) and worth ordering online.  They don't list it as an item they ship but call the number on their site and ask them about getting those cookies.

Now these "Wedding Cookies" are very different from the ones often referred to as Italian Wedding Cookies, Mexican Wedding Cookies or Russian Tea Cookies.  Most the time you will get the same cookie under all three of these names.  Those are round balls that have been rolled in powdered sugar.  This cookie in Kenosha, WI is very different and in my opinion tastes and satisfies much better.

Italians use ricotta and marscarpone cheese in desserts as Americans use creamed cheese.  This gives a dessert item a slightly different taste that is quite enjoyable.  They both work well in making cheesecake.

The second recipe this week is for "Italian Apple Cake" made in a spring-form pan.  It is a great dish for anytime of the year but when apple season comes in, it's the best.  In the recipe I tell you to serve it warm with whipped cream.  In a recipe note I mention that I prefer it warm with a good vanilla ice cream.

Speaking of ice cream, the Italians make "Gelato" which is a little different.  Gelato uses more whole milk and less cream than ice cream and doesn't add as much air to the product too.  If you have never tried - you need to find some soon.

Enjoy this week's recipes and "Happy Cooking" to everyone.

Fresh Corn Soup

Fresh Corn Soup

(8 servings)

Ingredients:

3 ½ – 4 cups Fresh Corn, cut off cob (6-7 ears)

6 cups Water

1 tsp Salt

3 tbsp. Olive Oil

¾ cup Yellow Onion, diced

2 cloves Fresh Garlic, minced

½ cup Celery, sliced

½ lb. Fresh Red Potato, peeled & Cubed

½ tsp. Cayenne Pepper

As needed to taste Salt & Black Pepper

Directions:

Clean the corn and cut kernels off but not too close to the cob. Take each cob then standing on end and scrape as much milk and solids as possible from them into a bowl. Cut each cob in half and place in a large pot with the water and salt. Bring to a boil over high heat then reduce to medium-low, cover and simmer for 30 minutes. Remove cobs and discard. Pour liquid into a large bowl and set aside. Heat the oil in the large pot over medium-high heat and add in the onions. Saute for about 3 minutes or until they become translucent. Then add the garlic and continue for 1 minute. Reduce heat to medium and add the celery. Cover and continue for about 5 minutes stirring as needed. Add the potatoes and cayenne. Combine and then add the corn stock back in. Bring this to a boil over medium-high heat. Cover and reduce heat to medium-low and simmer for about 30 minutes. Now add all but one cup of the corn kernels and continue for 10 minutes. Use an immersion blender to puree the soup or do batches in a regular blender and return to pot. Adjust seasoning with salt and black pepper to taste, add the last cup of corn kernels, simmer for 5 minutes and then serve. Use your imagination for a garnish if you wish.

Note: It may seem like extra effort to make this soup but it is well worth it for the extra flavor you receive from it.

Note: If you don't like the little heat the cayenne pepper adds to the soup, just omit it and replace with black pepper.

Ideas for Future Efforts

Fresh Corn Salad

Fresh Corn Salad

(8 servings)

Ingredients:

3 cups Fresh Cooked Corn Kernels (5-6 ears)

¾ cup Light Sour Cream

1 tsp. Worcestershire Sauce

¾ tsp. Lawry's Seasoned Salt

1 cup Red Pepper, small dice

1 cup Green Onions, thin sliced

1 clove Fresh Garlic, minced

Directions:

In a large pot of salted boiling water, cook the corn for 3 minutes. Drain and immerse in ice water to stop cooking process and set color. When corn is cooled, cut the kernels off the cob and add to the large mixing bowl. In a large mixing bowl, combine the sour cream, Worcestershire sauce and salt with a whisk. Add the red pepper, onion and garlic to bowl. Mix well once all the ingredients are in the bowl. Place in a covered container and refrigerate at least 2 hours before serving. Toss again before serving.

Note: Be sure to remove husks and silks before cooking. After cooling down, check again for any silks that may remain. After removing kernels from cobs check again to remove any remaining silks.

Note: This recipe can be made year-round using frozen corn but it just doesn't match up to the fresh corn.

Ideas for Future Efforts

It's Fresh Corn Time Again

It's July and in the Midwest of the USA that means fresh ears of corn are being sold out of pickup trucks everywhere.  Well in a normal year that is true.  This year it depends on just where you live in the Midwest.  Here in southeast Minnesota, some corn in the fields haven't even hit knee high.  The old saying was corn needed to be knee high by the 4th of July.  For years in normal seasons, it has been well past that knee high mark.  However, there are people selling corn in much of the Midwest.  I got to enjoy some bi-color candy corn this past week.  Someone from Missouri was selling it in northern Iowa.  It was very good.

If you like fresh sweet corn, you can't waste this time of the year.  If it is already selling in your area enjoy the season.  If you are waiting in your area like we are, well just be ready when it hits.

Over the almost 2 1/2 years of my food blog I've posted a half dozen corn recipes and one video too.  Two on the cob recipes from the past are Fresh Corn on the Cob (V) and Grilled Corn on the Cob (V).  I also have posted a recipe in the past for freezing fresh corn.  Just click here Bathtub Corn (freezing corn for the winter) (V) and enjoy eating that fresh corn year round.  I also have a Tomato Corn Salsa (V) that is well worth trying.

My Spicy Cream Corn (V) recipe is great for those that like a little kick.
The Corn Pudding (V) is best when you use fresh sweet corn in the recipe too.

Then there is the video that you need to view and try because it does work even as crazy as it sounds.  Here is the link. http://www.youtube.com/watch?v=YnBF6bv4Oe4

This week I'm adding two more fresh sweet corn recipes.  One is a "Fresh Corn Salad" and the other is for "Fresh Corn Soup" and you will enjoy both.

I hope you have fresh sweet corn selling around now or in the near future so you can enjoy the summer just a little bit more,  "Happy Cooking."

Pimento Cheese Spread Stuffed Burgers

Pimento Stuffed Burger

(4-6 servings)

Ingredients:

2 lb. Ground Chuck

6 to 8 tbsp. Pimento Cheese Spread (1 to 2 tbsp. depending on size of burger)

1 ½ tsp. Lawry’s Seasoned Salt

1 ½ tsp. Garlic Powder

1 ½ tsp. Onion Powder

1 ½ tsp. Black Pepper

4 to 6 Hamburger Buns, grilled or toasted

Directions:

Take the ground chuck and form into 12 equal sized balls (8 if you are only making 4 larger patties). Next take 6 of the balls and form into thin flat patties and place on a sheet pan. Top each of these patties with the pimento cheese spread. Use the pimento cheese spread as needed to fit inside the patty leaving about a half inch around the outside uncovered. Now form a ball into a thin flat patty about the same size as those on the sheet pan. Place that patty on top of one of the topped patties and seal the edges together all the way around the patty. Repeat the process with the remaining patties. Sprinkle half of each of the 4 seasonings equally over the patties. Now place the patties seasoned side down on your grill and repeat the seasoning process on the top side. Cook the stuffed patties on each side for 4 to 5 minutes or until done. Serve on grilled buns with your favorite condiments.

Note:                     For those of you that really like your cheese, the patties can always be topped with additional cheese slices of your choice before serving.

Note:                      I loved pimento cheese spread as a child and put in on or in everything. If you have some ingredient from childhood that you think might work stuffed in a burger, try it. Life is too short not to experiment and enjoy it. Find one that you like to make it your own signature burger to share with family & friends.

Ideas for Future Efforts

Bacon & Cheddar Stuffed Burgers

Bacon & Cheddar Stuffed Burger

(4-6 servings)

Ingredients:

2 lb. Ground Chuck

4 to 6 slices Cooked Bacon (your choice of type)

4 to 6 slices Cheddar Cheese (your choice of type)

1 ½ tsp. Lawry’s Seasoned Salt

1 ½ tsp. Garlic Powder

1 ½ tsp. Onion Powder

1 ½ tsp. Black Pepper

4 to 6 Hamburger Buns, grilled or toasted

Directions:

Take the ground chuck and form into 12 equal sized balls (8 if you are only making 4 larger patties). Next take 6 of the balls and form into thin flat patties and place on a sheet pan. Top each of these patties with a slice of bacon and cheese. Break up the bacon and cheese as needed to fit inside the patty leaving about a half inch around the outside uncovered. Now form a ball into a thin flat patty about the same size as those on the sheet pan. Place that patty on top of one of the topped patties and seal the edges together all the way around the patty. Repeat the process with the remaining patties. Sprinkle half of each of the 4 seasonings equally over the patties. Now place the patties seasoned side down on your grill and repeat the seasoning process on the top side. Cook the stuffed patties on each side for 4 to 5 minutes or until done. Serve on grilled buns with your favorite condiments.

Note:                     For those of you that really like your cheese, the patties can always be topped with additional cheese slices of your choice before serving. The same goes for additional bacon.

Note:                      I found a cheese that I really like at Costco for this burger. It's called “Steakhouse Onion & Cheddar” and adds another layer of flavor to the burger. Find one that you like to make it your own signature burger to share with family & friends.

Ideas for Future Efforts

Stuffed Burgers for the Grill

The Blue Door Pub

The 4th of July is Thursday and it is probably the biggest day for grilling hot dogs and burgers in the USA.  So to get ready for the day, I took a little research trip.

The Food Network has a show called Diners, Drive-ins and Dives!  Guy Fieri goes to towns all across america and finds places that offer great food.  Well I checked out the Minneapolis/St. Paul area and found one that hit the spot.  It's the The Blue Door Pub and just click on this name and check out their website and menu.  This one is in St. Paul and well worth the visit.  There is one in Minneapolis too.  They do stuffed burgers.

I had their Blucy which is stuffed with Bleu Cheese and Chopped Garlic.  It tasted great.  We also had their Beer-battered Green Beans and Cry Babies for sides.  The beans are served with ranch dip and what a way to get your vegetables in the diet.  The Cry Babies are beer-battered onion pieces about the size of your thumbs last joint.  There was a sauce served with them but I can't remember what it was.  I'm a ketchup person with breaded/battered onions.  They were very good too but the green beans won me over.

Izzy's Ice Cream

If you get to the Minneapolis/St. Paul area, please check this place out.  It's in a neat neighborhood too.  A couple of antique shops next door and across the street.

About six blocks away is a place to stop at after your meal at the Blue Door Pub.  Izzy's Ice Cream makes and serves homemade ice cream.  Again, just click on the name for their website.  What a great way to end a meal or day.  Remember, there is always room for ice cream.

I recommend that everyone get out and look for and try local neighborhood establishments because you will find some great places to enjoy a meal and the company.  Life is too short not to get the most out of it.  But do remember to do things in moderation.

I have two stuffed burger recipes for you this week.  The first is a "Bacon & Cheddar Stuffed Burger" to try. Now I'm using a cheddar cheese that I found this past week at Costco.  It's a "Steakhouse Onion Cheddar" with actual pieces of onion in the cheese.  I love onion so it was a natural for me.  But do try different bacons and cheddar cheeses to find the mix the scores with your tastes.

The second recipe is for a "Pimento Cheese Spread Stuffed Burger."  It's from my childhood memories of all the things I'd do with the pimento cheese spread.  You need to try bringing some of those old flavors you loved back into your cooking.  Just use your imagination and taste-buds.

Happy "4th of July" and "Happy Cooking" too.