Tag Archives: Eggs

Kids in the Kitchen: Easter Basket Cookies (Pupi Con Uova)

5 Apr

It’s Easter and Passover weekend which means a lot of family, food and fun for many of you.  I always remember Easter spent at T and Popo’s  house with the enormous freshly-picked bouquet of daffodils on the table; the cousins would hunt for eggs and everyone would eat the traditional Easter fare– ham, various veggies and an antipasto tray.

Of course, as with any celebration, we had cookies.  Easter meant the special Easter egg cookies that were such a kick for kids and a great way to use extra dyed eggs.  So gather the troops in the kitchen this weekend (working with dough is always fun for little ones) and get to work!

Rosie and Carol help in the kitchen

5 1/2C all-purpose flour
1t baking powder
1/8t salt
1/2C butter or margarine, softened
1/2C shortening
1C sugar
2t anise extract
4 raw eggs
12 colored hard-boiled eggs

1 1/2C confectioners’ sugar
2 to 2 1/2T milk
Non-pareils for sprinkling

Mix together flour, baking powder and salt.  In a large bowl, combine butter, shortening, sugar and anise extract.  Beat with mixer until light and fluffy.  Add raw eggs, one at a time, beating well after each addition.  Beat for about two minutes.  Gradually add flour mixture until well-blended.  Shape dough into a ball.  Flatten and wrap in waxed paper and refrigerate for an hour.

Roll pieced of dough into 11 1/2in. long, thick ropes.  Form in a loop (cursive lower-case “l” shape).  Place dyed egg in loop.  Roll short, thin pieces of dough and form a cross over each egg.  Place on ungreased cookie sheet and bake at 350 degreese for about 20-25 minutes.  Frost with icing and sprinkle with non-pareils.

Photo taken from http://www.cookaround.com

These are a yummy treat and unusual, too– I’ve never known another family who makes them.  Happy Easter and mangia!

Clearly Carbonara: Pasta with Cheese, Ham and Eggs

25 Jan

Some of the recipes in T’s book are slightly old-fashioned or not necessarily en vogue.  And some others are totally hip and way more common than they were 30 years ago when the book was published.  But they’re now known by their Italian name, rather than the 1980’s Americanized name that T might have used when she originally wrote this.

We’ve been cooking carbonara in my family for as long as I can remember, but it took me FOREVER to find it in T’s cookbook, because it’s listed under the extremely generic “Cheese, Ham and Eggs Pasta” recipe.  And while ham may have been appropriate for the American palate in 1982, we always used pancetta.  I encourage you to do the same.

2 or 3 slices ham, cut into strips or cubes (alternatively, 8oz. pancetta, cut into strips or cubes)
2T butter (only if using ham)
3 eggs
1C grated Parmesan cheese
Approximately 1/2 pint heavy cream
Freshly ground black pepper (grind slightly more than you think you need)
1lb pasta (I use linguine, but T likes seashells)

Lightly saute ham in butter (if using pancetta, omit butter and drain off some of the grease).  Combine room temperature eggs with grated cheese and room temperature cream, reserving some cream.  Cook pasta in salted water, drain and place in a deep bowl.  Add egg mixture and the meat and toss quickly until egg and cheese have formed a sauce that sticks to the pasta.  Add freshly ground black pepper and toss again quickly.  If mixture is too thick, add more cream.  Serve at once with additional grated cheese.









NOTE: my mother always added cooked peas to the pasta with the black pepper.  I haaaaaate peas, so I don’t do that.  But if you want to add a vegetable, this is a great option.

This recipe is so good, I had my Pilates teacher over for dinner last night and she (and I) had two helpings each.  If she can splurge, so can you.  Mangia!

Christmas Morning: Spinach Pie

31 Dec

Christmas Eve is usually the big Capasso meal.  Which means we like to scale it back on Christmas morning (sort of).  Spinach pie combines veggies and eggs in a handheld snack that’s easy to hold while you’re opening presents.  And it’s so easy, a 19-month old can help you prepare it!

1 garlic clove, crushed
2T olive oil
2 10oz packages frozen chopped spinach, thawed and squeezed dry
1/2lb mozzarella cheese, cubed (use the brick cheese, not a fresh ball)
1/4C Parmesan cheese, grated
8 eggs, beaten
Salt and freshly ground black pepper
1 unbaked 10-inch pie crust

Swish garlic in heated olive oil. Remove from skillet and add spinach, stirring to coat with oil. Combine eggs, cheeses, salt and pepper in a large bowl. Add spinach and stir to blend. Pour into unbaked pie shell and bake at 350 degrees for about 30 minutes. Cool, slice and serve.

See? I told you a 19-month old could do it. Mangia!