Pan PurBri: Stuffed with hugs and made with lotsa love

By Joanna P. DelBuono

French toast or Pan Purdue, (lost bread, because it uses day-old bread), with fruit compote and turkey breakfast sausages is a favorite Sunday breakfast/brunch in our house.

I have made it with good old fashioned white bread, rolls, bagels and even Italian bread. But recently I tried a new twist on an old favorite, Stuffed Raisin Cinnamon French toast or Pan PurBri.

A while ago we enjoyed something similar at a holiday brunch held at Cousin Pat’s house. She made the stuffed French toast, but made it in the oven, on the order of a stuffed bread pudding.

Since my family likes breakfast quick I decided to cook it on the stove, sauteeing with a little bit of butter and canola oil. It was a hit.I’ve named it Pan PurBri in honor of my daughter, who loves French toast almost as much as she loves me, well almost as much as me.

You can also substitute the cream cheese with peanut butter, add jelly, or use marscapone cheese for an Italian flair. Which ever you try, bake it- sautee it- Just make sure to Mangiare Bene!

Ingredients

Stuffed Pan PurBri
3 large eggs
1/4 cup of milk (heavy cream if you dare)
1 tsp of cinnamon
1/2 tsp of salt
1/2 tsp of good vanilla
8 slices of cinnamon raisin bread
1/2 package of cream cheese

Directions

Mix the first five ingredients in a deep bowl, beating the eggs well.

Divide the cream cheese between the eight slices of cinnamon raisin bread, liberally spreading each side, make into sandwiches. Dunk each sandwich into the custard mixture until the mixture is well absorbed by the bread, about 2 minutes.

Sauté in a big skillet with butter and oil until golden brown and delicious.

Fruit compote

1 qrt strawberries
1 bunch grapes
1 pint blueberries
1/4 cup of orange juice
1 tablespoon of sugar

Clean and slice the fruit into bite sized pieces. Add the OJ and sugar mix well and let sit in the chiller until well macerated (about 1 hour).

Turkey breakfast sausages - follow the instructions on the box. Serves four.

Sprinkle the dish with powdered sugar for presentation.

I’m always open to new dishes, so drop me a line at JDelBuono@cnglocal.com.

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Mangiare Bene: Wake up your holiday cookout with yankee-doodle pasta

By Joanna P. DelBuono

Each year we open the summer season with a Memorial Day BBQ. Like most families, that means hot dogs, burgers, chicken, and salads.

But I’m Italian and pasta has to be featured on the menu -- no, not elbow macaroni salad, but pasta. If it’s not on the agenda, the meal isn’t complete and I don’t feel like we had a celebration of anything.

A holiday feast, even if it’s an all-American one, without pasta is just another cookout. Whether cold or hot -- doesn’t matter, as long as it’s there.

For the past two years, the family ‘Q’ has been at Mary and John’s house. Basically they open their pool before I do and their house is bigger. When I asked Mary what to bring, other than my husband’s birthday cake, she said, “Pasta salad, maybe tricolor, something different.” Okay, tricolor pasta salad it is.

I looked through my collection of recipes and I came up with this easy tricolor pasta and cheese salad. It has no mayonnaise in it so it’s safe for outdoor parties or picnics, can be served warm or cold, it’s relatively inexpensive to make, feeds a horde, and can be made two to three days in advance. In fact, the longer it sits the better.

I’m always open to new dishes so drop me a line at JDelBuono@cnglocal.com

Easy tricolor pasta & cheese salad

Ingredients
1 pound of rotini pasta
1 pound of mozzarella cheese, cubed into 1/4 inch pieces
1 stick of pepperoni, cut into bite-sized pieces
1 pound of cooked string beans, cut into bite-sized pieces
½ purple onion diced (soak in cold water for about 10-15 minutes (it takes out the bite), drained well
1 jar roasted red peppers in water, drained and sliced thin

Vinaigrette dressing
¼ cup of white or red wine vinegar
¾ cup of olive oil
1 tsp dried basil
Justa pinch (½ tsp) salt
10 grinds of black pepper from the pepper mill
½ tablespoon of good mustard, (Dijon preferred) or ¼ tsp of Coleman’s dried mustard
1 tablespoon honey.

Directions
Cook the pasta according to instruction (al dente - it holds up better to the dressing). Put about 2 inches of water in a skillet, bring to a boil. Add string-beans, cover, bring back up to a boil, then lower to a simmer for about five minutes or until tender (in a pinch you can use frozen beans, heating them up in the microwave). Drain pasta and string beans, rinsing both in cold water to stop the cooking.

In a large bowl, put cubed mozzarella, pepperoni, diced onions, and sliced roasted red peppers. Then add the cooled pasta and beans.

Dressing - in a jar - add the white wine vinegar, dried basil, salt, pepper, mustard and honey, slowly whisking in olive oil until emulsified. Pour dressing over the salad, mixing well. Chill two to three hours before serving and mangiare bene!

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Mangiare Bene: Well-stocked and always ready to cook!

By Joanna P. DelBuono

After 20 some odd years of preparing meals for a family, I have come to learn a few simple rules of the trade.

The first rule: In cooking there are no rules. You can pretty much swap out one ingredient for another without destroying the recipe or the general feel of the meal with whatever appeals to your palate or theirs.

The second rule: It’s not how long it takes you to cook the meal, but how long it takes to savor the flavors and enjoy the experience with your loved ones.

And the third: Your best friends are a well-stocked pantry, fridge and spice rack.

So in order to keep those taste buds alive and kicking, I suggest that you keep the following on hand at all times:

Pasta in all shapes and sizes, from the thinnest spaghetti (angel hair) to the thickest (linguine) and every other macaroni shape in between. Pasta is great as a side dish, main course and, in my house, a cold snack the next day.

Canned tomatoes — crushed, whole or puree, great for sauces, or to add in soups or veggies. My family likes whole fire-roasted tomatoes with string beans with a little bit of garlic and oil -- but then again, what doesn’t taste good with a little garlic and oil?

Canned chick peas (garbanzos) — they make a great quick meal with pasta, and are also great drained and ground for a hummus dip for veggies.

Beans — red, white, black, small or large. No matter the color or size, beans are an excellent source of fiber and a great addition to soups or pasta, or cold in salads.

Canned beets — I like them fresh, but sometimes I just don’t want to deal with purple fingers, so I keep a can or two on hand for cold salads. In the winter I make a mean borscht topped with sour cream for a hearty supper.

Stock in a box — The box has replaced the can. There is always a selection of chicken, beef and vegetable in my pantry. A super easy way to make gravies for grilled chicken or grilled veggies. You can also add to sauces or make a quick soup with pasta. Along with a sandwich or salad it’s a fast lunch or dinner, and if there’s any left over, the box keeps nicely in the fridge.

A good quality extra virgin olive oil, regular olive oil and/or canola oil for salads, dressings or sautéing.

Apple cider vinegar, white wine vinegar and rice wine vinegar. You can also have a bottle of balsamic vinegar to add to a bowl of strawberries or to kick up a caprese salad.

The big box of Bisquick — I’ve made an easy shepherd’s pie, dumplings or biscuits to go with grilled chicken and homemade chicken gravy. It’s also great for those nights when you want to make breakfast instead of dinner and dig into a big stack of pancakes.

For the spices, besides salt (kosher & fine) and pepper, keep a jar of basil, oregano (fresh is better, but in a pinch the dried work just as well; if you don’t tell, I won’t either), red pepper flakes, paprika, grilled seasoning, peppercorns and Coleman’s dried mustard (great for vinagrettes). Baking soda, baking powder, flour, sugar and corn starch round out the cabinet.

My fridge is always stocked with eggs, butter (unsalted — you can add your own salt to taste), onions, celery, carrots, garlic, lemons and tomato paste in a tube; you never know when you need a boost of tomato flavor. The tube might be a bit more pricey than a can, but it lasts longer with a lot less waste.

I promise, keeping your pantry stocked with a few main ingredients will keep your family in quick, easy, and tasty suppers for years to come and you can relax, kick back and enjoy those meals you prepare.

I’m always open to new dishes so drop me a line at JDelBuono@cnglocal.com

Mangiare Bene!

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Mangiare Bene: The easy way to introduce tasty 'Endroits' to your dining table

Farina is to Italy as grits is to the South - a staple in the pantry that will take you from breakfast to dinner, from the cradle to the grave.

My mother made me farina every winter morning I went off to school. I liked it savory, so a dollop of butter and salt accompanied my breakfast bowl. On the weekends, she would substitute a full tablespoon of Nutella, (a chocolate hazelnut spread) in the center and swirl around the sweet and salty confection into a hearty morning helping.

During Lent, my grandmother always made farina on Fridays. Mixed with raisins, grated cheese and fried into a pie in a well-seasoned heavy bottomed cast iron skillet, it would accompany a tomato basil arugula salad or be served alongside a home made pizza. Either way, it was a great source of iron and a hearty meatless meal for Lent.

Years later, when I met my husband’s family -- they hail from Bari -- they introduced me to a family favorite made from farina called endroits.

Unfortunately, the recipe was never written down so I have had to improvise with a little help from basic pasta knowledge and remembrances of my husband and his brother.

These delectable morsels are a great alternative to the same tried-and-true egg noodles for your homemade chicken soup. These tasty farina “caterpillars” are sure to please.

This recipie makes enough to feed an army - Mangiare bene!

I’m always open to new dishes so drop me a line at JDelBuono@cnglocal.com

What you will need:
2 cups of farina (I use Cream of Wheat)
1 cup of flour (any kind will do)
2 large eggs
2 tablespoons of oil
2 - 4 tablespoons of ice water (depending on the humidity of the day)
Justa Pinch, (2 teaspoons) of salt
1/2 teaspoon of double acting baking powder
A box grater
Large baking sheet
Cotton kitchen towels

Mix the farina, flour, eggs and oil in the food processor, slowly adding the ice water until the mixture forms a ball around the blade. Remove onto a floured board and lightly knead to fully incorporate. Be careful not to over-knead as it will make the noodles tough. If the dough is too sticky, sprinkle on additional flour, until it looks just about right. Shape into a ball, wrap in plastic wrap and let rest and chill in the fridge for about one hour.

Remove dough ball, cut into quarters. Take one quarter and grate on the side with the large-sized holes, making caterpillar shaped noodles. Spread out on a cookie sheet, sprinkle with flour, cover with a kitchen towel and dry for approximately 1 - 2 hours.

The noodles will then be ready to add to your simmering chicken soup. Cook until tender (about 10-12 minutes). Taste for doneness and enjoy.

Joanna DelBuono grew up in Gravesend, Brooklyn and learned to cook at her grandmother’s knee. “Justa pinch” and “looks about right” were her only guidelines — who knew from Escoffier?

She now lives in Staten Island with her husband and daughter. She commutes daily via two trains and a boat — this makes dinnertime a chore, but thanks to grandma’s recipes, she’s able to put a tasty meal on the table before the troops mutiny.

For more words of wisdom, check out Joanna’s weekly column, “Not for Nuthin.’”

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