Archive | May, 2018

Grilled Rabbit

8 May

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Okay don’t say “yuck”.

I never thought I would eat this but I tried it and LOVE it.

It is the meat of choice in Italy.

One cleaned rabbit cut into portion pieces.

Salt and pepper.

Juice and zest of one lemon

4 tablespoons olive oil

One sprig of rosemary

Cover and let this marinate overnight .

Heat the grill to medium high.

Cook the pieces of meat to medium well.

Serve on a board with more sliced lemons.

This was another meal from Italy.

Simple easy cooking.

 

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The Struck Cafe Carrot Pinapple Bread

7 May

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There used to be a fabulous restaurant in Worcester, Ma. called the Struck Cafe.

This was thirty five years ago.

It did close and I was miserable.

Thank God I found this recipe in the newspaper before they closed.

It was so nice they used to serve this bread and a lemon poppy seed bread when you sat down.

This is my go to recipe when I want to serve a nice bread BUT since my grandchild cannot eat dairy it is now a staple for him.

Plus he is eating carrots and does’t know it.

4 cups sifted all purpose flour

2 teaspoons baking soda

2 teaspoons salt

1 tablespoon cinnamon

6 large eggs

4 cups sugar

2 cups vegetable oil

2 cups grated carrots

2 cups canned unsweetened drained pineapple

4 teaspoons pure vanilla extract

Sift together the flour, baking soda, salt and cinnamon.

In another bowl, beat the eggs and sugar till they are pale and smooth.

Stir in the oil slowly then add the grated carrots, pineapple, vanilla and flour mixture.

Butter and flour THREE 9x5x2 1/2 inch pans

Divide the batter between them but only fill 3/4 of the way up.

If you have extra batter pour it into another pan but do not overfill the pans.

Bake in a preheated 325 degree oven for one hour or until it pulls away from the sides of the pan.

Let them cool for ten minutes before you take them out of the pans.

I started using disposeable pans so I can give them away or freeze them.

They freeze great.

Thank you Struck Cafe, where ever you are, and the Telegram and Gazette for printing the recipe.

 

 

 

 

Cerignola Olives

2 May

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I always forget what olives I like except for calamatta.

All the others look the same BUT I found these cerignola olives and it was love at first bite.

Olives are grown and served in Italy and they are on every table.

The cerignolas are my favorite.

They are a meaty, firm olive that are not heavily brined.

They are not too salty and go with everything.

Marshalls and TJ Max carry them in their gourmet section for a good price but you can also find them in the grocery store.

Great snack with a cheese and salami tray and a glass of wine.

Listen to me, I’m drinking wine now.