Melrose Peppers, Another Love Story

This is a story about Melrose Peppers. It is also a story about growing up in Melrose Park surrounded by family. Not everyone can claim that their hometown has a pepper named after it, but I can.

The Melrose pepper, an Italian sweet variety, came to Melrose Park along with many Italian Immigrants. My grandfather was one of those settlers and like so many others he had a garden. When I was little, I was fascinated with the garden across the street from our house. I remember my grandfather spending hours tending the tomato and pepper plants. There were lots of other vegetables, but those are the ones I remember most. I grew up taking for granted that everyone had a giant field of food within walking distance.

Sadly, my grandfather passed away and before long, so did his garden. The field became home to a trio of brick three flats. The tradition of garden fresh produce continued in Melrose Park, however. There was a converted school bus that came down our street several times a week in the summer. Inside was a veritable wonderland of fruits and vegetables. There always seemed to be plum tomatoes and Melrose peppers. That was a convenience that is no longer a reality.

If for some reason we missed the bus, there was always Tom Naples stand. To call it a stand is an understatement. It was huge (at least to an 8-year-old) and had every vegetable imaginable. There were fields of Melrose peppers growing behind his stand. I think he supplied the entire Chicago area Italian population with these sweet little beauties.

They were a staple in Italian kitchens in the summer. Fried in olive oil and seasoned with salt they crowned sausage and Italian beef sandwiches. They could simmer in tomato sauce and in a time when there was plenty of time they could be stuffed with sausage. My favorite treatment was when they were added to scrambled eggs for that Friday Supper Favorite, Pepper and Egg Sandwiches. Tucked into crusty Italian bread there was nothing better. It was delicious enough that I never missed the meat.

Years passed and access to the peppers did too. With all the bounty of produce we experienced living in California, there was never a Melrose Pepper. Once we moved back to Illinois it took some time before I re-discovered them. I have sung the praises of Caputo’s Fresh Market before, but I may love them the most because they reunited me with my cherished peppers.

This year my love affair reached a new level. I actually found Melrose Pepper plants and two have lived happily in my tiny garden plot. They have withstood heat, rain (and lack thereof), and rabbits and have given me if not a bounty at least some tasty meals.

Since I am always interested in the next “Can you grill it?” adventure I thought it was time to put my small bounty of Melrose beauties to the test. What better way then to pair them with one of their most popular partners, Italian sausage. I chose Scratch Family Chicken Italian Sausage because I got to talk to the creator at my favorite Caputo’s and his passion was as remarkable as his sausage. The sausage which is made with natural ingredients tastes remarkably like its pork cousin. The company is local, based in Montgomery, serving a limited market in the Chicago area. I think it’s due to get more widely known.

This sausage is also fully cooked which made it an even better choice for Mama D’s Grill Basket of Love.

While not traditional, I added a few red bell pepper strips for some color and some sliced sweet onions for a bolder flavor. Everything cooked together so the flavors really had a chance to blend. The result was a one dish meal that would have made my grandfather proud.

There isn’t much of a recipe to write. All you need is enough sausage, peppers, and onions to feed your family. Olive oil, maybe a bit of Italian herbs, and a sprinkle of some Pecorino Romano and you are good to go.

As my lead picture indicates, the last batch of peppers are turning their fully ripe crimson, an event that makes them even sweeter. The last peppers are waiting to be picked and I will miss them. A year is a long time to be without them. The season for these little guys is short and they may be hard to find but, keep an eye out for them, they are worth the hunt.

In Praise of Gas Grills…and Roasted Red Peppers

Summer is at its peak and fresh vegetables are overflowing their bins. Grills everywhere are fired up and working up a major sweat. Vegetables and grills have a special affinity that is at its best at this time of the year.

Purists will swear by charcoal and I do love me some char-grilled meat, but there are times when the convenience of gas has many of its own attributes. Disclaimer: I have no choice other than using a gas grill. Apartment living requires it for safety reasons (at least in my complex). That being said, I used gas long before I had to. It is at times a love hate relationship but, lately I love it and here is why.

The biggest plus (in my book) is how quickly it is ready to cook. Turn on the gas and press the button and you have a flame.  In a few minutes it is hot and ready to cook. What I love the most about this almost instant grill gratification is that it allows me to grill only the ingredients that I want. These ingredients can then come inside and become part of a pasta dish, frittata or salad. and yes all of those have happened this past week.

Woodman’s, a local mega grocery store, discounts their slightly sad produce. The discount is deep (think large bags of produce for 99 cents) and it is done daily with Mondays seeming to be the biggest day. While there are often some things that are sadder than others, there is usually enough usable produce to be well worth the under a dollar price. Quick processing then becomes the top priority. My bag of peppers, all of which were usable went in several directions. I chopped up a few and froze them for later, some where good enough for a salad and the rest went on the grill.

Grilling peppers accomplishes two things. The peppers cook into a silky textured scarlet bite of deliciousness and the charring allows the skin to easily be peeled.  This peeling step is a must do. For as silky as the pepper flesh gets the skin becomes tough, chewy and isn’t fun to eat.

As with peeling chili peppers, covering with plastic wrap and allowing the peppers to sit for a few minutes makes the skin easy to remove. The jewel like flesh that is revealed is a thing of beauty.

I opted to roughly chop the peppers for the recipes that I made, but slicing them into strips and adding some herbs, vinegar and olive oil create the perfect star for your next relish tray. As I said they made several appearances in the kitchen. My favorite was their co-starring role in a Panzanella Salad.

Cucumbers, cannellini beans, red onions, tomatoes, and whole wheat baguette joined the peppers and some kalamata olives to create a Mediterranean main dish salad that was wonderful. 

A Mediterranean Vinaigrette laced with lots of Rosemary gave a light yet zesty flavor to the salad. A sprinkling of Feta and it was ready to enjoy.

Print
Mediterranean Vinaigrette

A twist on the classic vinaigrette with plenty of lemon and more than a hint of garlic. Add any fresh herbs of your choice. This is wonderful on a Greek salad, but it would be equally delightful as a dressing for grilled vegetable or a pasta salad. It makes a great marinade as well.

Ingredients
  • 1 Medium Lemon Juice and zest
  • 2 Cloves Garlic Grated
  • 1/4 Cup White Balsamic Vinegar
  • 1/2 Tsp. Red Pepper Flakes Optional, to taste
  • 3 Tbsp. Chopped Fresh Herbs Parsley, thyme, basil, or you choice
  • Kosher Salt and Pepper To taste
  • 1 Tsp. Dijon Mustard
  • 1/4 Cup Olive oil
Instructions

  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until completely blended. Allow to rest in the refrigerator for at least one hour.

As far as Panzanella Salad Recipes go…anything goes. Tomatoes and cucumbers seem to be a must and of course crusty bread has to be present as this is a “Bread Salad.”

Print
Cannellini and Roasted Red Pepper Panzanella Salad

Another variation on the classic Panzanella Salad.  This is totally open to your own interpretation. add or subtract what you want, just make sure the tomatoes and bread stick around.

Servings: 4
Ingredients
  • Can Cannellini Beans Drained and rinsed
  • 2 - 3 Roasted Red Peppers Chopped
  • 1 Cup Sliced Cucumber
  • 1/2 Cup Sliced Red Onion Scliced vertically
  • 1/4 Cup Kalamata Olives Sliced
  • 1 Cup Grape or Cherry Tomatoes Halved
  • 2 Cups Crusty Bread Cubes Day Old is best
  • 3/4 Cup Mediterranean Vinaigrette Recipe above
  • 1/3 Cup Crumbled Feta Cheese
Instructions

  1. If the bread cubes are soft toast them lightly in a 325 degree oven. they should be dry and lightly golden. Combine the peppers, tomatoes, onion, olives, bread, and beans in a large bowl.

  2. Add the dressing and toss to coat everything nicely. cover and chill for several hours.

  3. When you are ready to serve, re-toss the salad adding a little more dressing if necessary. Sprinkle with the Feta cheese and serve.

So now that I have “said my piece” about grills and peppers, I will leave you with this bit of philosophy: Grills and peppers come in all shapes and sizes. Kind of like everything else in the world. Find what works, find what you love, and make it your own.

Summertime is Pesto Time

Summer is here in all of its radiant (and humid) glory. I love this time of year. Flowers are peaking, showing their most vibrant color and gardens are beginning to give forth their bounty. Basil plants are thriving and beg to be snipped back almost daily. Basil always brings pesto to mind. I’ve shared my version of the traditional Pesto recipe and it is still number one on my Hit Parade, but this summer I have stepped out of my comfort zone (a little) and experimented with some different flavors and ingredients.

First off is a Roasted Tomato and Ricotta Pesto. Grape tomatoes and garlic are roasted to perfection before they are added to ricotta and pine nuts. Basil actually plays a supporting role here, but is present enough to lend some color and lots of flavor.

This is wonderful on pasta. or as a base for bruschetta.

Print
Roasted Tomato and Ricotta Pesto
Servings: 2 Cups
Ingredients
  • 1 Pint Grape Tomatoes
  • 4-5 Large Garlic Cloves Skin on
  • 1/4 Cup Olive Oil Plus more for roasting
  • 3/4 Cup Ricotta I used Part Skim
  • 1/2 Cup Grated Pecorino Romano
  • 1/4 Cup Pine Nuts I toasted mine
  • 1/2 Cup Basil Leaves Firmly packed
  • Salt and Pepper To taste
Instructions

  1. Heat the oven to 375 degrees. Line a rimmed baking sheet with foil. Toss the tomatoes with a generous dose of olive oil, add a bit of salt and pepper. and spread them out on the baking sheet. 

  2. Place the garlic cloves on a piece of foil. Drizzle with a little olive oil and pull the foil up around the cloves to make a nice bundle. Seal well, but leave a little room for steam.

  3. Roast the garlic for about 30 minutes until it is very fragrant. Roast the tomatoes 15 - 20 minutes until the begin to blister and give off a little juice. Remove things from the oven as the are done and set aside. 

  4. In a processor combine the tomatoes, garlic, pine nuts, oil, and the cheeses. Process until fairly smooth. Add the basil and pulse just long enough to coarsely chop. You want those pretty green flecks.

  5. Use with your favorite pasta or as a base for bruschetta or pizza.

This pesto takes its inspiration from what is flourishing in my (balcony) herb garden. These are my standbys that are always planted. Nothing exotic or fancy just some rosemary, basil, and lemon thyme. Just out of camera range is a chive plant that is happily snipped at everyday.

This Garden Herb Pesto is based what’s in my garden. You can make it your own by snipping in you own garden. Lemon juice and zest along with some toasted almonds join the traditional pecorino, olive oil, and roasted garlic to create a bright blend. Once again, basil doesn’t take center stage, it co-stars with thyme. Rosemary is there but in a quantity that imparts flavor without hitting everything else over the head. Parsley would be a welcome addition here. Sadly, my success with parsley has never been great so I use it at times that I have enough. This was not one of those times. Herb Pesto is the perfect sauce for some angel hair pasta. It also shines as a topping for grilled or roasted vegetables. I’ve even added bread crumbs and a little stock and used it to stuff chicken breasts and pork chops.

Print
Garden Herb Pesto
Servings: 4
Ingredients
  • 1 Lemon Zest & juice
  • 4-5 Cloves Garlic Roasted
  • 1/2 Cup Thyme Leaves
  • 1/3 Cup Basil Leaves
  • 2 Tblsp. Rosemary Leaves
  • 1/4 Cup Chives
  • 2 Tblsp. Slivered almonds Toasted
  • 1/4 Cup Pecorino Romano Grated
  • 3 Tblsp. Olive Oil
  • Salt & Pepper To taste
Instructions

  1. Roast the garlic by wrapping the skin-on cloves in foil. Add a bit of olive oil before sealing the packet. Roast 30- 40 minutes at 350 degrees.

  2. Combine all of the ingredients, except the olive oil in the bowl of a food processor. Pulse a few times until everything is chopped but not to the point of being a paste.

  3. Drizzle in the olive oil blending until it is incorporated. Season with salt and pepper as needed and it's ready for its culinary adventure.

There you have two quick pesto recipes that are ready for their day in the sun. I know that these are only a small corner of what can be done with garden bounty. Let your green (and red if you are using tomatoes) flag fly and make pesto your own. Its time is now.

Hail Caesar!! The Salad Dressing of Summer

This is shaping up to be the “Summer of Salads” in Mama D’s Kitchen. Posts here and those published directly on Facebook have definitely had a vegetable forward approach. It just feels right because here in the MIdwest we are experiencing a very warm June, in fact it has felt more like August for the better part of a week.

Salads can be easy to prepare and are the perfect light supper for those warm Summer evenings. This post is paying tribute to Caesar Salad Dressing as I make it. This is not the traditional coddled egg and anchovy version though these ingredient are present in slightly different forms. Even with these “shortcuts” the result is creamy, tangy, and worthy of reining over anything.

Print
Caesar Salad Dressing

This is a basic dressing that can be adjusted to your tastes. The recipe can be doubled and because it can be used in many different ways this is a good idea.

Ingredients
  • 1 Clove Garlic Smashed
  • 1 Tsp. Salt
  • 1- 1/2 Tsp. Anchovy Paste More or less to taste
  • 2 Tbsp. Mayonnaise Olive oil based is nice
  • 1 Tbsp. Lemon Juice
  • 1 Tsp. White Balsamic Vinegar
  • 1 Tsp. Dijon Mustard
  • 1/2 Tsp. Worcestershire Sauce
  • 1 Tsp. Cracked Black Pepper
  • 1/4 Tsp. Cayenne Optional, to taste
  • 1/3 Cup Olive Oil
Instructions

  1. Combine all of the ingredient in a small food processor. Pulse until everything is nice and smooth.

  2. Give it a good taste and adjust the flavors to make you happy. Store, in the refrigerator  in a jar with a tight fitting lid. 

Once you have your dressing made, use it in whatever way you like. The two dishes I’m sharing are pretty basic, but they are a great place to start. First there is the Grilled Chicken Caesar Salad. Classic, easy, and delicious. Marinate Chicken Breast in a bit of the dressing. Use boneless/skinless whole breasts or use tenderloins like I did. Threaded on a skewer they cook in no time and have more grilled surface which means more flavor.Torn Romaine Lettuce, the cubed chicken and a couple of tablespoons of dressing are tossed together. Once plated add some shaved Pecorino (or Parmesan) and a few croutons. Heaven on a plate. Swap the chicken for shrimp or salmon or even leave out the added protein and enjoy it as a delectable side.Caesar dressing is wonderful on any vegetable salad. It can turn grilled vegetables into the perfect accessory for grilled meat, poultry, or fish.

Toss your vegetables of choice with a little of the dressing and let them get well acquainted in the refrigerator for several hours. Cook them in a grill basket over medium heat. For this dish I used zucchini and yellow squash, asparagus. red onion, and Yukon Gold potatoes. You want everything to be barely tender so depending on how hot your grill is, this will take 15 – 20 minutes.

A note here: The potatoes take longer to cook. To even the cooking time out, steam them for about 10 minutes or cook them in the microwave for 3 – 5 minutes.

Toss the vegetables with a little more of the dressing and allow to mellow in the refrigerator for several hours. This type of salad tastes best slightly cool or at room temperature, so take it out of the fridge accordingly. You can add a few grape tomatoes, some chopped fresh herbs and a grating of cheese if you are so inclined. Take as many liberties with the vegetables as you would like. green beans, eggplant, or peppers would enjoy this royal treatment.

There is no need to stop at salad and marinade. Use it as an ingredient in burgers, drizzle a bit on a sandwich, or use it as a dip for artichokes. The possibilities are almost endless and summer is only just beginning.

Angelo Caputo’s Fresh Market, a Love Story

This is a story about my relationship with Caputo’s Fresh Market. I realize that those of you outside the Chicago area will have no idea what I’m talking about, but I will try to paint a picture that gives you a feel for what this store is all about.

It was started in 1958 by Angelo Caputo, an Italian emigrant. He opened a store in Elmwood Park. Illinois that featured fresh produce, meats, and baked goods all with more that a casual nod to his Italian roots. It has now grown to 8 stores.

I first experienced Caputo’s in South Elgin. The array of produce was mind-blowing and there was something about choosing the best Melrose peppers while Frank Sinatra crooned overhead that enhanced my shopping experience. The produce  selection was rivaled only by the vast variety of pastas that spanned almost the entire depth of the store. Then there was the meat counter.. beautiful cuts of meat and a dazzling selection of homemade sausages. It was an Italian girl’s dream come true.

Sadly, a relocation put me farther away from that wonderful store, but as the chain grew so did other opportunities. Though it is not that close to where I live, there is another Caputo’s that is worth the 25 minute drive. We have dubbed the store in Carolstream the “Flagship Store” because it is the newest and the corporate headquarters appears to be right next door.

Carol Stream Store

They pulled out all the stops when they created this not so little gem. The layout is angular with specialty departments nestled along the perimeter. My first visit found me wandering aimlessly and finding things almost by accident. As time has gone on, I have learned to love the angles and alcoves while still discovering something new on each visit.

The produce is still without compare and if you can’t find an Italian specialty item, it may not exist on this side of the Atlantic. All this would make it a destination store, but then there is a little thing called  Bar Angelo, a sleek and simple bar and restaurant just off the produce department. You can get a glass of wine or even a cocktail, if you are so inclined. The simple food menu offers everything from appetizers to pizza and pasta. The prices are great and most everything is scratch made in the kitchen.

On our most recent visit, we had a quick lunch. Arancini stuffed with spinach and ricotta was beautifully presented in a pool of light yet flavorful marinara. We paired it with an order of Calamari Fritti that was tender and flavorful while being en-robed in a crunchy parsley flecked crust. A couple of glasses of truly decent house wine and we were ready to shop for well under $20.00.

I also need to comment on the employees. Either I am there on good days or everyone seems to enjoy their jobs. They are helpful, happy, and easily found (if you’ve shopped brick and mortar lately you know what I mean).  This recent visit put us face to face with a gentleman who makes mozzarella for a living (at least I think so). He was blissfully pulling and knotting fresh “mozz” into bocconcini as he made the perfect recommendation on a Fontina cheese.

Samples? Damn Skippy. There is nothing in the world that can compare to a freshly cut bocconcini that is still slightly warm, silky with brine, that almost melts in your mouth. It is a near religious experience. Did I buy some? Again, damn Skippy, how can one resist.

These little knots of deliciousness became the star of a simple Caprese Salad. There is no need for a recipe. Simply slice the most beautiful tomatoes you can find and layer them with fresh mozzarella. The only adornment is a drizzle of olive oil, some fresh basil, and maybe a bit of balsamic glaze.

This was a magnificent first course that wet or appetite for the main event. Rib Pork Chops (also found at Caputo’s) that had the extra cap of meat and fat similar to beef prime rib. This extra fat made them perfect for grilling and some Spinach and Tomato Pesto  courtesy of Cooking Light Magazine, was the perfect embellishment. A Grilled Green Bean and Potato  Salad was a delightful foil with its rosemary laced mustard vinaigrette.

This is a destination store that we will be visiting more often. If you are in the area check it out, if you’re not, it is worth the trip.