Mama's Kitchen
Mama and Papa were eighteen when they had their first date at DiNapoli’s Café in Minneapolis. The popular Italian restaurant served old family recipes and their easy prices were a hit among college students. Mama recalls festive red and white checkered tablecloths, wait staff shouting orders and guests chattering with neighboring tables. She said it was rather like eating in a very homey and noisy kitchen.
The server brought a basket of hot crusty bread and generous platters of spaghetti with meatballs and ravioli. “Italian food is the language of love,” Papa would say later. “It’s something in the oregano.” I don’t know about oregano but Mama puts it in everything.
Their fate was sealed before the spumoni ice cream was served.
TIRAMISU
6 EGGS
1 CUP SUGAR
1/4 CUP RUM
1/4 CUP COFFEE LIQUEUR
1 TEASPOON VANILLA
2 TEASPOONS CINNAMON
16 OZ MASCARPONE
2 PKGS LADYFINGERS (7 OZ SIZE)
2 cups ESPRESSO
COCOA POWDER OR SHAVED BITTERSWEET CHOCOLATE
Beat together egg yolks and 1/2 cup sugar until thick and very light. Add rum, coffee liqueur and vanilla and beat until smooth. Add Mascarpone and cinnamon and beat until combine. Set aside.
In a second mixing bowl, beat egg whites until frothy. Gradually add remaining 1/2 cup sugar and beat to stiff peaks. Gently fold beaten egg whites into the egg yolk mixture.
Cover the bottom of a 9X13 pan with a single layer of ladyfingers. Brush the ladyfingers with coffee. Spread half the mascarpone filling over the ladyfingers. Repeat with another lady of ladyfingers, soaked well with coffee, and remaining mascarpone filling.
Sprinkle the surface with unsweetened cocoa powder or shaved chocolate and chill at least 2 hours before serving.
GRILLED LEMON CHICKEN
1 CUP FRESH LEMON JUICE
1/2 CUP OLIVE OIL
3 GARLIC CLOVES, MASHED
1 TABLESPOON CHOPPED PARSLEY
2 SPRIGS FRESH ROSEMARY
PINCH OF OREGANO
FRESHLY GROUND PEPPER
SEA SALT
6 CHICKEN BREASTS
Combine lemon juice, olive oil, garlic, herbs, pepper and salt to taste. Marinate chicken pieces 4-8 hours, turning to coat all sides.
Place chicken on grill covered with lightly oiled aluminum foil. Grill 10-12 minutes on each side, brushing with marinade twice. Don’t overcook. Serve hot with risotto and spinach salad or cold with fresh fruit.
Serves 6.
FRESH MOZZARELLA, TOMATO AND BASIL CROSTINI
4 SLICES ITALIAN BREAD, 3/4 INCH THICK
4 SLICES FRESH MOZZARELLA, CUT TO FIT BREAD
2 TOMATOES, SEEDED AND CHOPPED
9 COARSLY CHOPPED FRESH BASIL LEAVES
OLIVE OIL
SEA SALT
FRESHLY GROUND PEPPER
OREGANO
Toast bread lightly. Cover each slice with the cheese.
Arrange tomatoes and chopped fresh basil on top of cheese.
Drizzle a bit of oil over each and season with salt, pepper and oregano.
Bake in 450 degree oven five minutes or until cheese melts.
MAMA'S INFAMOUS CARDAMOM BUNS
2 cups milk
1 cup butter
4 teaspoons crushed cardamom seeds
2 teaspoons salt
1/2 cup sugar
2 eggs, beaten slightly
2 packages dry yeast
Flour
Combine milk, butter, cardamom, salt and sugar in pan and heat just until warm, stirring occasionally to melt butter. Cool enough to add eggs and yeast dissolved in a small amount of water. Add about three and a half cups of flour and beat with electric mixer on medium low for ten minutes, scraping sides often. Add only enough remaining flour to make a soft dough. Turn out on a lightly floured board and knead until your arms want to fall off. Then knead a few minutes more. Place in a buttered bowl, turning over to grease surface. Cover and refrigerate overnight.
Shape into balls. Cover and let rise in a warm place until doubled in size. Bake in a 350 degree oven about 20 minutes or until done. Brush tops with melted butter and serve hot with dinner. Or frost with an icing made of powdered sugar, cream and almond extract. Garnish with sliced almonds and a maraschino cherry. Dough keeps nicely in refrigerator several days. Mama will serve hot rolls at supper and roll out fresh cinnamon rolls or cheese kuchen for breakfast.
NORWEGIAN ROMMEGROT (A Nisse favorite)
1 quart whole milk
1 cup half and half
1 cup butter
3/4 cup flour
Sugar and cinnamon
Butter
Heat milk and half and half. Set aside.
In a large heavy pan, melt butter, add flour and stir constantly about five minutes. Pour in milk, and stir frequently until mixture bubbles and thickens. Serve hot with melted butter and cinnamon/sugar.