Panini Girl

My obsessions-Italy and Cooking


December 2, 2016


Mozza At Home-Braised Chicken Thighs


Over cocktails on Thanksgiving Day I had the pleasure of thumbing through Nancy Silverton’s latest cookbook-Mozza At Home. I’ve been a fan of hers for years, beginning with her well known La Brea Bakery. At the time it was one of the only places around southern California to get what you might call artisan bread and whenever driving through LA we would make a detour to stock up on baked goods.

Years passed, the bakery was sold, but Ms. Silverton continued to delight her fans with the  restaurants-Osteria Mozza and Pizzeria Mozza-that she opened with partners Mario Batali and Joe Bastianch. I’ve had many a meal happily sitting at the pizza bar watching the cooks do their thing. Although the menu  also features entrees, I could never seem to break away from ordering pizza. I did get take out one afternoon and I think  it might have been this dish. I made something similar before, but Nancy’s rendition takes it to a new level. The recipe may seem like it has a lot of steps, but it’s certainly worth the time as the finished dish is packed with layers of flavor.

Chicken Thighs with Italian Sausage and Spicy Peppers

8 bone in, skin on chicken thighs

1 tbsp. kosher salt

Freshly ground pepper

3 tbsp. canola oil

1 lb. (about 3 links) Italian sausage

10-12 medium garlic cloves peeled & grated online microplane

12 spicy pickled peppers

1 cup dry white wine

1 cup red wine vinegar

1-1/2 cups chicken stock

3 bunches broccolini

Adjust an oven rack to the middle position and preheat the oven to 350 degrees.

Lay the chicken thighs, skin side up on a baking sheet and season the skin with 1-1/2 teaspoons salt and a light grinding of pepper. Pour the canola oil into a large cast iron or heavy bottomed skillet and put on the stove over low heat. Before the oil heats up, put the sausage links in the pan and cook them until they are deep brown all over an cooked through, 15 to 20 minutes. It’s crucial that you cook them over low heat to prevent the casings from breaking. Remove the sausages to a plate.

Increase the heat to high and heat the fat in the pan for 1 minute. Put half the chicken thighs skin side down into the pan and sear until the skins are golden brown, about 8 minutes, adding more thighs to the pan as those already in the pan shrink and make room for more. As the thighs are done use a thin metal spatula to carefully remove them from the pan, taking care not to tear off the skin and transfer them skin side up to a plate.

Reduce the heat to low and drain and discard all but 1 tablespoon of fat from the pan.Tilt the pan so all the fat is in one area. Add the garlic to the area with the fat, season with 1/2 teaspoon salt and cook until the garlic is golden and fragrant but not browned. Add the pickled peppers  and cook for 1 minute.

Increase the heat to high, add the white wine, and use a spatula to scrape up the cooked bits on the bottom of the pan. Cook until the wine has completely evaporated, about 3 minutes. Add 1 cup of the chicken stock and stir to combine the ingredients. Return the chicken thighs to the pan, skin side up and add any juices that collected on the plate. Nestle the sausages between the chicken. Add enough stock  to just some up to the top of the thighs without submerging the skin.

Increase the heat to high and return the stock to a boil. Turn off the heat and put the lid on  the pan. Put the pan in the oven and cook for 1 hour. Remove the pan from the oven, remove the sausages to a plate to cool. While the chicken is cooking trim and discard the dry ends from the broccolini.

Increase the oven to 450 degrees and return the chicken to the oven, uncovered until the skin is dark and crisp, 20 to 30 minutes. Remove the chicken from the oven and place the pan on the stove top.

Using tongs remove the chicken from the pan and put it skin side up on a plate. Add the broccolini to the pan completely submerging in the liquid. Bring the liquid to a boil over high heat and cook the broccolini until it is tender but still al dente and the liquid has reduced to a thick, saucy consistency. If the broccolini is done and the liquid needs to reduce further, remove the broccolini from the pan and continue to cook the liquid to the desired consistency.

Place broccolini on a large platter and pour sauce over. Lay chicken thighs over the broccolini and nestle sausage slices around.  Serves 6-8.


November 24, 2016

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Happy Thanksgiving


An old favorite-pecan pie from the Silver Palate.

Pecan Pie

4 eggs

1 cup dark brown sugar

3/4 cup light corn syrup

1/2 teaspoon salt

1/4 cup melted sweet butter (1/2 stick)

1 teaspoon vanilla extract

2 cups shelled pecans, chopped

9″ unbaked pie crust

1-1/2 cups shelled pecan halves (or however many you need to cover the pie)

Preheat oven to 400°. Line a 9″ pie pan with the pastry.

Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs, and mix thoroughly. Sprinkle chopped pecans in pastry-lined pan, pressing gently into bottom and sides of pastry. Pour egg mixture over pecans. Place pecan halves over pie.

Set pie on the middle rack of oven and bake for 10 minutes. Reduce heat to 325° and bake for 25 to 30 minutes longer, or until set. Remove from oven. Cool on rack and serve topped with whipped cream or vanilla ice cream.

Happy Thanksgiving!




November 19, 2016


Baked Frittata


It’s been quite a while since I made a frittata. Seems like I just forgot about how easy and satisfying they could be. Back in the day when I had a cafe I used to make them every week for our Saturday breakfast service. Not wanting to be standing over a stove making them at the last minute when I had a million other things going on, I started making baked frittatas. You can saute your vegetables ahead of time, grate whatever cheese you choose, throw it together and pop it into the oven.

The beauty of a frittata is that you can change them up as easy as one two three. Have mushrooms but no peppers, go ahead and use them. There’s broccoli lurking in the crisper but no zucchini,  just steam and chop. Same goes for the cheese- mozzarella, cheddar, swiss-they would all work. You get the picture-you probably have all the ingredients you need in your fridge right now. Frittatas aren’t only for breakfast-pair with a green salad and warm crusty bread and you have the perfect lunch.



Baked Frittata

12 eggs

1/2 cup milk

1 cup grated sharp cheddar or jarlsberg

1  zucchini, sliced into 1/4″ rounds

1 red bell pepper, diced

1/2 medium onion, sliced

3/4 cup diced fresh tomato

1/3 cup fresh basil, shredded

3 tablespoons olive oil

salt and freshly ground pepper

Preheat oven to 375 degrees. Line a baking sheet with parchment. Spray a 9″ non-stick springform with cooking spray.

Pour olive oil into large skillet. Put onions, peppers and zucchini into skillet, season with salt and pepper and saute  over medium heat until vegetables are softened. Remove from heat and let cool. In a large mixing bowl beat eggs with milk. Add grated cheese,  sautéed vegetables, chopped tomatoes and basil. Mix together until well blended.

Place springform on baking sheet and pour egg mixture into pan. Bake in preheated oven for 30-40 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes. Unmold pan, slice and serve warm. Serves: 8 (I like to serve with salsa)

November 15, 2016

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Favorite Fall Veggies

I had the luck of recently visiting the Santa Barbara Farmers Market and as always, it was one huge source of inspiration. I left laden with bags of autumn vegetables and couldn’t wait to get home and start cooking some of my  favorite dishes. As much as I will miss summer tomatoes, peppers and zucchini, I am more than ready to move on to cool weather meals. If only the weather would cooperate!


Kabocha Squash and Fennel Soup

Pasta al Forno with Butternut Squash and Pancetta

Butternut Squash Gratin


Cannelloni al Radicchio

Stewed Sausage with Fennel

Roasted Fennel and Cannellini Bean Dip

Coniglio al Forno con Finnochio


Spicy Carrot Soup


Cabbage Stuffed Cabbage Rolls



November 11, 2016


Happy Veteran’s Day



Thank you to all the men and women who have sacrificed their time and their lives to keep us free. You will not be forgotten.

My dad somewhere in Italy during WWII. I wonder where that little girl is today?

November 5, 2016


Coconut Macademia Chip Cookies


I don’t think you can have too many recipes for chocolate chip cookies. Every time I think I’ve found my favorite, I stumble on another recipe that I feel the need to try. For years I followed the recipe on the back of the chocolate chip bag. I still think this makes a very good cookie and I finally realized that making the dough a day ahead and refrigerating it overnight makes for a cookie with a much better texture.

I had a request the other  day for a chocolate chip cookie with toasted coconut and macadamia nuts. I’m not a huge lover of macadamias, but decided to give it a go anyway and I’m that I did. What I really loved about this recipe is that the butter is melted rather than being softened, so there’s no need to get the butter out of the fridge ahead of time.

I must say that when I searched for a recipe I settled on what supposedly came from Mrs. Fields. Not having ever bought cookies in her shop I’m not sure how this one would compare, but it did measure up to what I think is a very good chip cookie-lots of chocolate, a good crunch of nuts and a somewhat gooey texture. I upped the amount of macadamias and coconut from the original recipe. I did not make the dough a day ahead as the recipe calls for placing the scooped dough in the freezer for 10 minutes and this seemed to work just as well.

Coconut Macademia Chip Cookies

1 cup butter, melted
2 1/4 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups packed brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1-1/4 cups shredded coconut, toasted
1 cup macadamia nuts, toasted & loosely chopped (you want nice, big chunks)
Preheat oven to 375 degrees. Using an electric mixer, blend the sugars and butter until creamy and smooth. Add in eggs, vanilla, and milk; mix to combine on medium speed until smooth. Slowly add in flour, salt and soda; mix until well combined. On low speed, stir in chocolate chips, coconut, and nuts.

Using a 1-1/2″ cookie scoop, spoon dough onto parchment lined cookie sheets. Stick tray in the freezer for 10 minutes. After dough has chilled, bake cookies for about 15 minutes, checking the cookies after 10 minutes and rotating the tray to ensure even browning. Makes about 24 cookies.

October 27, 2016


Carabaccia-Florentine Onion Soup



Do you know Emiko Davies? If not, let me introduce you. Emiko is an Australian (actually half Japanese, half Australian) who made Italy her home. Having lived there for many years and married to an Italian, this passionate cook has a blog that chronicles her love for the food of Tuscany, specifically that of her adopted home-Florence. I’ve been following her exploits in the kitchen for quite some time and so when she put out the word looking for recipe testers for the cookbook she was writing, I didn’t hesitate to sign up.

Her book-Florentine-was released earlier this year. As soon as I got my hands on a copy I tackled cornettithe Italian version of croissants. It’s probably one of the more complicated recipes in the book, but it was certainly worth the effort. The recipes I tested were far less detailed and both would make lovely dinners.

The first recipe I cooked was Braciole Rifatte-a dish of thinly sliced breaded beef cooked in a tomato sauce. You’ll want to serve this with crusty bread to soak up the leftover savory sauce. The second was Carabaccia-a soup that hails from the Renaissance and was said to be a favorite of Leonardo da Vinci. This more modern version relies less on spices and more on the natural earthiness of slow cooked onions. The vegetable stock could definitely be made ahead of time making this a meal you could put together fairly quickly. Once again, a good crusty bread is essential and topped with a poached egg, this soup makes for a simple, yet comforting supper.

Do take a look at Emiko’s book-it would make the perfect gift for the Italy lover in your life. Or you could take them to Florence…



2 lbs. 3 oz. red onions, thinly sliced
2 tablespoons extra-virgin olive oil, plus extra for drizzling
4 sage leaves
1 teaspoon salt
4 eggs
3/4 cup parmesan cheese, grated
4 thick slices crusty bread, grilled or toasted
Vegetable Stock

1 small brown onion, halved
1 carrot, cut into chunks
1 celery stalk, cut into chunks
1-2 bay leaves
5-6 peppercorns
1 teaspoon salt

To make the stock, put the onion, vegetable chunks, bay leaves, peppercorns and salt into a large stockpot with 2 litres water. Simmer for about 1 hour, covered. Remove the vegetables (or use for something else) and strain the stock.
Have 4 cups of the vegetable stock at the ready. In a large heavy-bottomed stockpot, gently sauté the onions over the lowest heat in the olive oil with the sage leaves and salt. Sweat them, without letting them colour, to draw out the sweetness, for about 30 minutes. If they begin to get dry or stick, add some of the stock. Add the rest of the stock and simmer for 30 minutes, covered.

About 5 minutes before the soup is ready, crack the eggs into the soup, top with cheese and cover, without stirring. The whites should be cooked and the yolks runny and the top covered with melted cheese.
Divide the grilled bread among four bowls and ladle the soup, along with a poached egg, into each bowl, over the top of the bread. Season with freshly ground black pepper. Serves:4