Our Christmas Eve Tradition

Christmas Eve dinner has come and gone again, and it was amazing as usual. We had the oysters we brought with us from the East Coast, mussels, king crab legs, shrimp, calamari, cod, dungeness crab and, of course, my mother's wicked seafood pasta that she has made every year since before I was born. 

It was so great to enjoy some of our favorite things, with such amazing people.  I thought for this post I would share all the pictures of the food we traditionally have on Christmas Eve. 

The only thing better than the meal we had last night, is eating it again for breakfast Christmas morning!




This pasta may look simple, but the sauce is slow stewed with dungeness crab, mussels, clams and squid, which gives it an intense flavour.  Only 364 days until we get to taste it again next Christmas




After all of the delicious dinner, some of us still managed to save room for dessert. 

I hope you all had a very Merry Christmas with Family, Friends, and of course Food!

Baccalà con Patate (Salted Cod Stew with Potatoes)

Tonight's dinner was a very rustic stew that has been made for generations in the Abruzzo region of Italy. My Great Grandmother, my Grandmother, and my own Mother all have perfected this stew over the years.   My sister Lisa and I LOVE this simple dish. When we were growing up, my mother used to soak the salt cod in a big yellow bowl in the fridge.  When we would get home after school and see that yellow bowl taunting us, we would get so excited about the upcoming Baccalà con Patate.  Our family always had this stew with a side of crusty Italian bread.  To this day, my father still says,"if your gums don't bleed, the bread isn't good."
Immediately after my first bite, I called my sister to brag about how much I was enjoying my meal, and to say it was a damn shame she couldn't make it.  Of course, my mother saved her a bowl.  Sometimes, the simplest things make the biggest impact and bring back the best memories.

Baccalà con Patate (Salted Cod Stew with Potatoes)

Soak 2 lbs dry salted cod in water for 2 days, changing water 3 times a day to soften and remove some of the salt.

• When the cod is softened, slice into 2-3 inch pieces
• Dredge pieces in flour
• Fry fish in non-stick pan until golden brown on each side
• Set aside on paper towel to absorb oil. 

Peel and cut Yukon Gold potatoes into 1 inch cubes

For the Sauce:

• In a deep pot, saute diced onions and celery along with whole olives (Barese or kalamata) in olive oil until slightly softened.
• Add 6 cups pureed tomatoes (or sauce) to pot and bring to a boil.
• Add potatoes (and a small amount of water)
• Cook potatoes until soft

5 minutes before serving, add salt cod.  Season to taste with pepper (and salt if necessary, but with salt cod probably not necessary)

Serve in deep bowl with crusty bread.

Veal with Mushrooms

Tonight's dinner is an old family favourite that takes no time make.  My Mom used to whip this meal together after she worked all day, yet it still tasted like she spent hours in the kitchen.  We had a rule growing up that I only started to fully understand as I got older.  The rule was simple: Family starts at the dinner table.  We all enjoyed a family meal together every night until we were older and even then, we still had Sunday dinner as a family when we were working through the week.  Tonight, veal was even better then I remember and I am enjoying every second at the dinner table. 

6 slices of Provimi veal
1 clove minced garlic
2 tbsp butter
2 cups of mushrooms (we used cremini, oyster, button and porcini)
1/4 cup white wine
splash of Worcestershire sauce
salt and pepper
splash of cream
1 tbsp extra virgin olive oil
fresh parsley, chopped

• Toss veal in olive oil and salt and pepper
• Heat pan on high heat
• Sear veal for 1-2 minutes per side and remove from pan and set aside
• In same pan add mushrooms, garlic,salt and pepper and cook for 2 minutes
• Add white wine and let alcohol evaporate
• Add butter, Worcestershire and season if needed
• Add cream and put veal into the sauce for 2 minutes until it thickens
• Garnish with fresh parsley

Gamberi nella Barca (Shrimp in a Boat)

Being home in my old room brings back many fond memories of holidays over the past 32 years.  Christmas is our favourite time of year, one of the few times each year that everyone in my immediate family comes together for a gigantic feast.  No one has ever missed a Christmas Eve and the following pictures will give you an idea of why we count the days down each year.  The countdown has started and my mother is just warming up for the big meal on Christmas Eve.  Tonight's menu was incredible.  We had shrimp in a boat, rack of lamb, oven roasted potato wedges, rapini with garlic and chillies and salad with an aged balsamic vinegar.

 

I think this shrimp appetizer is worth sharing because the filling can be made in advance and assembled right before serving.  During a busy holiday dinner party, this appetizer will keep your guests busy eating while you put the final touches on your dinner! 

Gamberi nella Barca  (Shrimp in a Boat)

Serves 8-10 people - one boat per person

1 pound shrimp (medium size shrimp)

2 tbsp Extra Virgin Olive Oil

1 tsp hot sauce

2 cloves garlic minced

Salt and pepper

1 tbsp of Chardonnay

Freshly chopped parsley

Juice of 1/2 lemon and 1/2 a lime

Zest of 1/2 a lemon and 1/2 a lime

2 tbsp mayonnaise

8 Belgium Endive for the boats that hold the shrimp

Marinate shrimp for 1/2 hour in garlic, hot sauce, salt pepper, and olive oil. 

Heat pan on high and sauté shrimp for 1 minute per side and  add chardonnay to deglaze the pan.

Remove from stove when done. (About another minute)

Let Cool. 

Chop shrimp into 1/2 inch pieces and place into a bowl.

Add mayonnaise, parsley, lemon juice, lime juice all the zest and mix well. 

Taste to see if additional salt and pepper is needed.

If you are preparing this in advance put shrimp filling in the fridge until needed.

Pile high in the endive boats and serve to your guests when you are ready.

Buon Appetito!

Oysters

For many people oysters are an acquired taste.  I started to appreciate oysters at a very young age and now associate them with the holidays.  In my family, we celebrate Christmas on December 24th and like most Italians we indulge in a seafood feast, where oysters are just the beginning of many more things to come!  Today, I picked up oysters that were cultivated in Prince Edward Island called "Uncle Willy's."  These particular oysters have become my favourite type of oyster since I moved to the Maritimes a few years ago. 

The characteristics of this type of oyster can only be described as salty and sweet, with a fresh ocean taste.  Uncle Willy's are also known for being a large oyster, ranging in size from 10-12 centimeters long.  I can't wait to bring these oysters home for Christmas for everyone to enjoy!!!  I will be posting more about my Christmas Eve traditions throughout the week, which will include pictures of each course and recipes.  I hope that you have a happy holiday with your family, friends and, of course, food!

Happy Shucking Holidays!

Angela

Sunday Dinner

Tonight's dinner started with me trying to figure out a way to use up ingredients in the refrigerator, before heading away to see family for the holidays.  I opened the fridge door and began looking for ways to use all of the cheese I had on hand.  (More on my cheese addiction in a future post!)  What better way to use mascarpone, ricotta, mozzerella, parmagiano, goat cheese and cream cheese than a lasagna?  I also had some shrimp in the freezer and pancetta from the farmer's market, which started to make my mouth water for a lasagna with a twist.


This would not be a traditional Italian lasagna like my Mom would make for a Sunday family dinner, but the beauty of cooking is to create your own versions of your favourite dishes.  In the end, some will become classics in my own family, and some I will never make again.  The experience of trying new things and learning from them is part of why I have such a passion for cooking.

Following are steps I followed in making this lasagna (sauce, shrimp, filling and assembly). 

For the sauce:

• 1 Tbsp Extra Virgin Olive Oil
• Approx. 1 cup thinly sliced pancetta - diced
• 1 medium yellow onion - diced
• 2 cloves garlic - finely chopped
• 1 ounce vodka
• 2 jars of strained tomatoes / homemade tomato sauce
• 1 cup heavy cream
• salt and pepper to taste
• Heat olive oil and once hot, add pancetta.  When pancetta is almost crispy, add onions and sautee for 3-5 minutes.  Add vodka and continue to cook.  Once alcohol is burned off, add garlic.  After another 2 minutes, add tomato, salt and pepper.  After sauce has simmered for 15 minutes, add cream.  Turn off sauce and set aside.

For the shrimp:

• 1 tbsp of garlic butter
• 3/4 pound of 70/90 shrimp
• salt and pepper
• Heat pan and add garlic butter.  When melted, add shrimp and sautee on high heat until shrimp changes colour (1-2 minutes max.)  Season and set aside.

For the cheese filling:

• 2 cups ricotta
• 1 cup grated mozzarella
• 1 cup grated parmagiano
• 1/2 cup mascarpone
• 1 tbsp goat cheese and 1 tbsp cream cheese (These are optional.  I had them in my fridge so I figured, why not throw them in as well?)
• 1 tsp cayenne pepper
• 6 cups of fresh baby spinach
• Combine all ingredients in food processor until smooth.  Set aside until assembly.

Finally, the assembly:

• 500 grams of lasagna noodles (I made my own, but store bought fresh or dried noodles will work.) 
• 1 cup mozzarella (for the top of the lasagna)
• 1/2 cup parmagiano (for the top of the lasagna) 
• Ladle sauce to cover the bottom of the lasagna pan.  Place one layer of lasagna noodles in pan.  Spread a thick layer of cheese mixture over noodles.  Add another layer of noodles and cover in sauce.  Add shrimp to this layer and repeat previous steps until you reach the top of the pan.  Add mozzarella and parmagiano to the top of the lasagna, cover with foil and place in a 350 degree oven.  After 30 minutes, remove foil and cook for another 15 minutes.  Remove when lasagna is bubbling, cheese is golden and you just cannot resist another minute.  If you can restrain yourself, let the lasagna rest for 15 minutes prior to cutting.  This will help the pieces stay together in neat squares when you plate it. 

 

Buon Appetito

Benvenuti!

Welcome to my blog on all things from my kitchen and dining room. 

Check back often, as I will be posting recipes, photos of my creations, tips and techniques and the occasional video of me doing what I love to do most; cooking for and entertaining friends and family.

Ciao,

Angela