The Copycat Caputo

When we lived in Salt Lake City, Ben's favorite restaurant there was Caputos. An Italian deli with amazing sandwiches. He and his work buddy Russ would routinely spend many dollars and hours eating there. The sandwiches were pretty amazing.

Fast forward 5 years later, Caputos is far away, but Italy itself is now in our backyard. Even better! Many of these specialty meats and cheeses are at every corner market and so Ben has been recreating this sandwich on a daily basis for lunch -- for a fifth of the price!

Here it is, Ben's version of "The Caputo"

fresh rolls (we use semolina)
provolone cheese
mortadella cheese
prosciutto
salami
lettuce
tomato
a fresh roll
balsamic
olive oil
pepperoncini
salt and pepper
gourmet olives

Slice up ingredients and generously layer inside the roll. Drizzle with a little olive oil and balsamic on the inside before finishing the sandwich. Having a bowl of olives is not optional. It really brings out the flavor of the sandwich and makes it ten times better.

Halloumi and Pancetta Rolls

From my friend Michelle

A couple of years ago on Christmas Eve, I looked at the Christmas dinner that I had worked at all day and decided that it just wasn't worth it. It was beautiful and the food was nice, but I was completely exhausted from preparing everything that by the time dinner started I just wanted a bowl of cereal and to curl up on the couch. SO this last year I focused on recipes that were really simple, but still special and decadent. Hopefully over time I will have a collection of great standbys that I can whip up for parties without wearing myself out over details.

ANYWAY, this is one of those recipes. It's simple and you can put it together in ten minutes before just popping it in the oven. It's not particularly diet friendly, but for a special occasion it is perfect.

Halloumi is a cheese from Cyprus and used often in Greek and Turkish food. It looks like mozzarella but is soaked in brine, which makes it fairly salty. What makes Halloumi special is it's higher-than-normal melting point, which makes it ideal for grilling and frying without melting all over the place.

Pancetta is basically the Italian version of American bacon. It isn't smoked and often has different spices, but behaves the same way and can usually be substituted with regular bacon without any problems.

Serves 5-6

9 oz Halloumi cheese (250 grams)

12 slices of bacon
1 Tbsp chopped chives
Black Pepper

Heat the oven to 400 F (200 C)

Cut the Halloumi into 12 strips, and roll the pancetta around the cheese.
Lightly season the rolls with chives and pepper. DO NOT SALT. The cheese is already quite salty and any more could push it over the edge. Put on a baking sheet and bake for 10-12 minutes or until the pancetta is starting to crisp and turn brown.

You can cut them in half if they are too big, or skewer with toothpicks to help keep them together. Best served warm.

Simple Greek Salad

This is one of my favorites, such great flavors all mingled together and it is so easy. It's perfect for summer.

Serves 4

5-6 medium tomatoes, chopped

1 cup olives

1 cucumber, chopped into small pieces

1 small red onion, sliced thinly

1/2 cup feta cheese, crumbled

1-2 tsp lemon juice

salt and pepper to taste

2 tsp basil

In a bowl, mix together tomatoes, olives, cucumber and onion. Mix well. Then toss in Feta, lemon juice, salt, pepper and basil. It's best if you make it a few hours before dinner so you have time for the flavors to mingle. Enjoy!

Greek Burgers

adapted from Food-o del Mundo

I love Greek food. The flavors manage to balance sharp and creamy, salty and sweet in a way that is marvelous. So when I saw this recipe for Greek style hamburgers, I just had to try it. They were wonderful, needing very little garnish except for a slice of tomato and Tzatziki sauce.

Hamburger patties

17 oz ground pork (500 mg)

1 egg

1/2 cup of bread crumbs (or oats)

1/2 cup Feta cheese, crumbled

1/2 cup minced Kalamata olives

2-3 garlic cloves, minced

1 Tbsp dried parsley

2 tsp dried oregano

2 tsp dried basil

1/2 tsp pepper

1/2 tsp salt

Tzatziki sauce

1 cup plain yogurt

1 Tbsp lemon juice

1/2 finely chopped cucumber

1 Tbsp minced garlic

1-2 tsp dill

Hamburger buns

Tomato slices (for garnish)

Mix hamburger ingredients together well. Gently form 1/2 inch thick patties (1.25 cm), trying not to overwork the meat. Using a grill is optimal, but if that isn't available, just use a frying pan on the stove. Heat the stove very hot. Place the patty on the pan and let it sit. Do not push down on the burger, it lets all of the juices out. Fry on a hot stove, 7-9 minutes each side. Take off the pan and let it rest for 5 minutes before serving.

Prepare the Tzatziki sauce by mixing all of the ingredients together in a bowl. Put the patty on a bun, with a layer of sauce and a tomato and enjoy!

Sundried Tomato Tilapia

This is a great mixture of my favorite flavors

2 white fish filets

1 Tbsp melted butter

1 tsp parsley

1 tsp basil

1 tsp garlic powder

lemon juice

1 onion, chopped

1/4 white wine

sundried tomatoes, chopped

1/2 cup Feta, crumbled

Preheat broiler. Mix together spices in a bowl. In a baking dish, melt butter and brush butter on fish and sprinkle on spices and arrange onion pieces all around. Broil for 7 minutes, flip fish and add more butter and wine. Sprinkle remaining spice mixture on the fish and broil 2-3 more minutes. Add tomato and cheese and broil for 2 more minutes.

Zuppa di Funghi (Mushroom Soup)

adapted from Bell' Alimento

I love mushrooms. They are such a weird little food and so versatile. This is a mushroom based soup with a very rich taste. I added peas because I had some, but it would have been fine without.

1 Tbsp butter

1-2 clove garlic, minced

8 shallots, minced

1 lb mushrooms, chopped

1/2 cup tomato sauce

5 cups broth

2 eggs

4 Tbsp Parmesan, grated

1 Tbsp parsley, chopped

2 Tbsp whipping cream

salt and pepper to taste

In a large soup pot, saute butter and garlic, once melted add minced shallots and cook until translucent. Then add tomato sauce and 1/2 cup water. Cover and cook for about 10 minutes.

While this is cooking, clean and slice mushrooms. Once the 10 minutes has passed, add the mushrooms to the mixture, lower heat, cover and cook for 20 minutes. Then pour in the broth and bring the mixture to a boil, lower heat again and simmer for about 10 minutes.

While this is cooking, whisk together eggs, salt and pepper, parsley, cheese and cream until thoroughly combined. Turn off the heat of the soup and gradually whisk in the egg mixture until it's combined well.

Olive Garden Style Breadsticks

adapted from Allrecipes

These are as close as you can get to the breadsticks at Olive Garden. They are soft and tasty and were great with soup and salad.

.25 oz yeast (about 7 grams)

1/2 cup sugar, divided

2 cups warm water, divided

3 Tbsp vegetable oil

1 egg

1 tsp salt

3 tsp garlic powder

1/2 Tbsp dried oregano, crushed into a powder

4 1/2 cups flour

1/2 cup melted butter (113 grams)

2 Tbsp parmesan (optional)

salt

Preheat oven to 400 (200 C)

In a large mixing bowl, dissolve yeast and 1 Tsp sugar in 1 cup of warm water. Leave until foamy. Then add oil, egg, salt, spices and remaining sugar and water.

Mix in 3 cups flour and then slowly add the remaining flour a little at a time until you come up with a soft dough. Knead for 6-8 minutes, then put in an oiled bowl, cover and let rise for about 45 minutes (or until doubled).

After the dough has doubled in size, punch it down, and divide into 36 pieces. Roll each piece into a small snake (about the size of a cigar) and place on a baking sheet about 1 inch apart. Let rise for about 30 minutes (or until doubled) Brush with butter and sprinkle with parmesan (optional) and salt and bake for 10-12 minutes when the breadsticks are a golden brown.

Spaghetti Parmesan

adapted from Cheap, Healthy, Good

This was an easy pasta dish made great through Parmesan.

Serves 4

3/4 lb pasta, like linguine or spaghetti

1 Tbsp olive oil

2 medium zucchinis, chopped into moons

3 tomatoes, seeded and diced

1 onion, diced (I used purple onions, but you could use any kind)

2 cloves garlic, minced

1 can chickpeas, drained and rinsed

1/2 tsp crushed red pepper

1 tsp lemon pepper

salt to taste

1/2 cup grated parmesan cheese

Cook and drain pasta, reserving 1/3 cup pasta water.

While pasta is cooking, saute onion and garlic in a skillet. Once softened, add zucchini, spices, chickpeas, and cook for 2-3 minutes, or until everything is warmed through. Zucchini should still have a little bite to them. Take the whole pan off the heat.

Combine with pasta and half of the cheese and 1/3 cup of water. Stir together until parmesan is incorporated into the dish.

Serve with remaining parmesan sprinkled on top.

Greek Nachos

from Not Without Salt

This fabulous idea was seen on Tastespotting and it combined my love of finger foods, easy prep meals and the wonderful Greek flavors that burst in your mouth. It turned out great, and Ben wanted to make it again the next night. Success!

4-5 pitas, cut into triangles and lightly toasted (pita chips would also work)

1 lb ground lamb (I used beef... it was fine)

1 medium onion

2 cloves garlic

1 tsp mint

1/2 tsp paprika

1 tsp lemon pepper

4-5 tomatoes, seeded and diced

1 cucumber, diced

8 oz Feta (about 225 grams)

1 jar olives

Pepperoncinis, diced

Tzatziki Sauce (Greek yogurt sauce)

parsley to garnish

Preheat the oven to 350 (176 C). Put the pita chips on a large baking sheet (baking paper underneath for easy cleanup) and bake in the oven with a little oil and salt drizzled on top. You just want to make them a bit crispy so only a few minutes should do the trick.

In a large skillet combine lamb, onion, garlic and spices and cook until meat is cooked through. Drain grease and pour on top of toasted pita triangles. Add tomatoes, cucumber, feta, olives and pepperoncinis on top and bake for 10 minutes until warmed through.

Garnish with parsley and serve immediately with Tzatziki sauce or hummus on the side.

Spaghetti Carbonara

adapted from Allrecipes

Ok, this is not the healthiest dish around, but the hot creamy pasta on a cold rainy day is great for a once-in-a-while treat.

Serves 6

3/4 lb spaghetti

2 tsp olive oil

6 slices of bacon, cooked and diced (Pancetta is recommended)

1 medium onion, diced

1/2 tsp nutmeg

2-3 cloves garlic, minced

1 zucchini, diced (peas and mushrooms would also work well)

3 eggs

1/2 cup grated Parmesan cheese

1 Tbsp parsley

Salt and pepper to taste

In a large skillet cook bacon until crispy; remove and drain on paper towels. Drain all but 2 tablespoons of bacon grease and use it to saute onion and garlic until translucent, then add spices. Reintroduce the bacon and add the zucchini pieces, fry together until everything is heated through and zucchini is beginning to soften.

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well, toss with 2 tsp olive oil and pour the bacon mixture on top.

In a small bowl, quickly beat the eggs and Parmesan cheese and add it to the pasta, tossing with tongs or a large fork until eggs are barely set. Add salt and pepper and serve immediately with parsley as a garnish.

Panzanella Salad

adapted from Stacey Snacks

My family has always been of the "waste not, want not" philosophy, and I had a loaf of stale bread that I felt bad throwing out. So I made a panzanella salad instead. Panzanella is an Italian salad made from bread and tomatoes, tossed in a light vinaigrette. The bread soaks up the juices from the tomatoes and dressing, resulting in a delicious flavorful dish.

Dressing:

1/3 cup balsamic vinegar

1/2 cup olive oil

1-2 cloves of garlic, minced

2 tsp dried basil

1/2 tsp dried oregano

salt and pepper to taste

Salad:

1 stale baguette (or other bread) torn into bite sized chunks

4-5 tomatoes

1/2 red onion, sliced thin

1/2 cup kalamata olives, chopped

1/2 cup crumbled Feta cheese

Mix your salad ingredients and place them in a large bowl. Whisk your dressing and pour over the bread and tomato mixture until the bread cubes absorb the dressing. You don't have to use all of the dressing, just use as much as you deem appropriate. Let it sit in the bowl for about an hour to let the flavors mingle together and allow the bread to absorb the juices.

Lasagna Tart

adapted from 101 Cookbooks

Ok, so this didn't photograph all to well, but I have to say it was one of the better meals I've made in a while and Ben ate the whole thing in one sitting. Be sure to drain the zucchini for as long as possible, they emit a lot of moisture in the cooking process and I was left with quite a bit of liquid at the top. All in all this was a great dinner and one I will be trying again soon!

Filling

2 medium zucchini, sliced into very thin coins

1 tsp salt

2 cups ricotta cheese (this is hard to find in Finland, so we used cottage cheese)

3 cups spaghetti sauce (about 800 grams or 28 ounces)

Tart Crust

2 cups flour (1/2 white, 1/2 whole wheat)

1 tsp salt

zest from one lemon or 1 tsp lemon juice

1 tsp dried basil

1 tsp dried oregano

1/3 cup cold butter (75 grams)

scant 1/2 cup cold water

Preheat oven to 375 (190 C) and place a rack in the middle.

Start by tossing the sliced zucchini with salt in a medium bowl. Transfer to a colander and let it drain as much fluid as possible while you make the tart crust.

To make the tart dough, mix together flour, salt, lemon zest, basil and oregano in a large mixing bowl. Cut in the butter until it forms little pea sized balls and slowly add the cold water a little at a time until the dough just comes together. Knead once or twice, and on a lightly floured surface roll out the dough until it is about 1/4 inch thick (1/2 centimeter) and large enough for your 9-inch tart pan.

Ease the pastry into your pan and press it in so it is snug around the edges. Trim away excess dough and place the dough in the fridge to rest for at least 30 minutes.

In the meantime, heat up the spaghetti sauce and simmer for about 10 minutes, letting some of the moisture evaporate.

Once the dough is done resting, prick the crust with a fork a few times. Line the dough with parchment paper and fill the tart with pie weights (dry beans or dry rice works as well). Bake for 15 minutes and carefully remove the paper and weights, then toast the tart crust in the oven for another 5 minutes. Remove from the oven to cool for a few minutes and turn the heat down to 350. This step is to avoid having a soggy bottom crust.

Use the spatula and spread about 1/2 of the ricotta cheese at the bottom of the tart, then a layer of zucchini. Then spread 1/2 of the spaghetti sauce, with another layer of zucchini, then the other half of the cheese, another layer of zucchini and top it off with the rest of the sauce. You want the filling to nearly reach the top.

Place the tart on a rimmed baking sheet (in case of overflow) and bake for abou 40 minutes or until the tart is cooked through. Remove, sprinkle the top with parmesan and cool for about 10 minutes before serving.

Tilapia Piccata

Adapted from Closet Cooking

This is a recipe that can be used with any white fish. Piccata refers to cooking with lemon, butter and spices. It is fresh and tangy, a perfect light dinner with lots of flavor.


(serves 2)

2 tilapia fillets (or other white fish)
1 Tbsp olive oil
1 + 1 Tbsp butter
1/2 cup chicken stock
1/2 lemon (juice)
1/2 lemon (cut into slices)
2 Tbsp capers
2 peperocini peppers (finely sliced)
1 Tbsp parsley
salt and pepper to taste

Season the fish with salt and pepper. Heat oil and 1 Tbsp butter in a pan, add the fish and fry until golden brown on both sides (about 2-3 minutes per side). Remove fish from heat and cover to keep warm.
In the same pan, pour in the chicken stock and deglaze the pan (stir up the pan scrapings). Add the lemon juice, lemon slices, capers and peperocinis and simmer to reduce the liquids by half. Stir in the butter and pour sauce over fish, garnish with parsley, and serve.

Thin Crust Pizza

Adapted from Frolicking Foodie

When it comes to pizza, I am a thin crust kind of girl. I think it allows you to enjoy the different flavors without filling up on bread. Anyway, after trying several recipes, I finally found a thin crust that we both liked.

4 1/2 cups flour

1 tsp salt

1 1/2 tsp sugar

1 Tbsp yeast

2 Tbsp oil (I used oil from sun dried tomatoes)

1 1/2 cup warm water

Toppings:
tomato sauce
mushrooms, sliced
zucchini, thinly sliced
olives, sliced
spinach
mozzarella cheese

Mix the sugar, yeast, oil and water together in a bowl and leave for 5-10 minutes, or until it is foamy. Sift salt and flour and combine wet and dry ingredients, slowly incorporating them. It will start out really messy and slowly come together to form a nice smooth dough. Knead together for about 10 minutes.

After the dough is mixed, put it in a bowl, splash on a bit of oil (just until coated) and let it rise in a sunny spot until it has doubled in size. (this can take anywhere from 30 minutes to 2 hours depending on how warm the spot is)

Preheat the oven to 375. Once doubled, take the dough out and cut off a chunk that fits the size that you want. Roll it out on a lightly floured surface until it is a little less than 1/2 centimeter thick and let it rest for a few minutes. Then slather on the sauce and toppings and put it in the oven for 15-20 minutes, or until the crust begins to brown.

Lasagna

adapted from John Chandler at Allrecipes

For some reason making Lasagna has always looked too complicated and time consuming but I love the taste, so I decided it was time to buck up and try it. This recipe has a hearty sauce and is sure to please even the pickiest eaters. Feel free to use substitutions.

Um, now looking at this ingredient list, it looks a bit daunting... but don't be afraid!

Tomato Sauce:
3-4 links sweet Italian sausage
3/4 lb lean ground beef
1 medium onion, minced
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6 oz) cans tomato sauce
1/2 cup water
2 Tbsp white sugar
2 Tbsp parsley
1 Tbsp basil
1/2 Tbsp oregano
1 tsp fennel seeds
1 tsp thyme
1 tsp sage
1 tsp marjoram
1 Tbsp salt
1 tsp black pepper

Other layers:
1 box of lasagna noodles
1 egg
24 oz ricotta cheese (can substitute with cottage cheese)
1 zucchini
1/2 tsp salt
1 tsp nutmeg
1 tsp parsley
3/4 lb mozzarella cheese, shredded
1/2 cup Parmesan cheese

optional:
sliced mushrooms
spinach
bell peppers
squash

In a large pot, cook sausage, beef, onion and garlic over medium heat until well browned. Stir in crushed tomato paste, sauce and crushed tomatoes, as well as the water. Season with sugar, basil, fennel seeds, and all other spices. Cover and simmer for 1 hour, stirring occasionally.

In a mixing bowl, combine ricotta cheese, egg, nutmeg, salt and parsley. Thinly slice zucchini, squash, and any other vegetables so you are ready for layering.

About 1/2 hour before sauce is done, soak the lasagna noodles in hot water for about 1/2 hour to loosen them up. Preheat the oven to 375.

To assemble, ladle a cup or so of meat sauce in the bottom of a 9x 13 inch baking dish. Arrange 6 noodles over sauce. Then spread a layer of ricotta cheese and spinach and then lay down another layer of noodles. Then spoon a layer of meat sauce with slices of zucchini and a layer of mozzarella cheese and add another layer of noodles. Another layer of ricotta cheese with mushrooms (or another vegetable) and add another layer of noodles. Top with mozzarella and Parmesan and cover with foil (careful not to let the foil touch the cheese because it will stick) Bake for 25 minutes, remove the foil and bake an additional 25 minutes. Cool 15 minutes before serving.

You can use leftover sauce on the side or save it for another meal later in the week. There really isn't a wrong way to do this. You can layer however you want depending on your preferences. I happen to like a lot of ricotta and vegetables.

Pasta with Olive Tapenade

adapted from Real Fast Food by Nigel Slater

Ben loves olives, and lately I have been looking for recipes that use them. This one was great, and easily adaptable. I added tomatoes and garlic, and sprinkled a little feta on top but you could just as easily do without. We liked the strong flavor, but agreed that this may not be kid friendly food...

1/2 lb pasta (The recipe calls for long pasta, like spaghetti. I just used what I had.)

1 small onion, diced

2 cloves garlic, minced

2 Tbsp olive oil

3 Tbsp diced kalamata olives

1 Tbsp capers

1 Tbsp parsley

1 tsp dried oregano

2-3 tomatoes, diced

Crumbled feta (garnish)

Boil salty water and cook the pasta until al dente. Saute onions and garlic in a glug of olive oil, add capers, olives, and spices and pour hot mixture into drained pasta. Top pasta mixture with diced tomatoes and feta, season with salt and pepper and serve immediately.

Greek Salad

from Janet is Hungry blog

I hate boring salad.  I figure if I am making the effort to eat vegetables, they had better be good. This is a salad with some kick.  

Romaine Lettuce

3 Tomatoes, cut into thin wedges

4 ounces Feta cheese

1 Cucumber, cut into slices

Kalamata Olives

1/2 Red Onion, thinly sliced

Salt and Pepper to taste

Usually we drizzle with olive oil and fresh lemon and have at it.  But if you want a dressing that is a little fancier, try this recipe:

Dressing: 

1/2 cup Olive Oil

3 Tbsp Red Wine Vinegar

1 Tbsp Lemon Juice

1 tsp Oregano

1/2 tsp Salt

Pepper to taste  

Greek Peasant Bread

This bread is hearty and so simple to make!  It comes out a thick mound and is perfect to go with soup.   

2 and 1/4 tsp yeast

2 cups warm water

1 TBSP sugar

4 cups flour (I use 1/2 white and 1/2 wheat)

1 tsp salt

Place yeast, water and sugar in a large bowl and stir until dissolved.  Slowly add flour until fullly blended.  Do not knead!  Cover and let rise one hour.  Pick up dough, split into two rounds and place on a well greased cookie sheet or baking paper.  Lightly flour top of rounds, cover and rise for one more hour.  Bake at 425 for 10 minutes and reduce to 375 for 15 minutes more.  Serve warm.    

Minestrone Soup

From Dinner on a Dime

I made this for the missionaries when they came over and it was a huge hit! The soup had a very hearty flavor and was filled with lots of healthy goodness. It had a lot of ingredients, and I had to stay near the pot while it was cooking, but this is definitely a soup I will be making again.

2 Tbsp olive oil

1 onion

2-3 carrots sliced into thin pennies

2-3 celery stalks, sliced into thin pennies

2 cans of tomatoes (feel free to use flavored or fresh!)

2 cans stock

1 tsp basil

1 tsp oregano

2 tsp parsley

1 tsp salt

Pepper

1 can beans (kidney or white)

1-2 cups of cabbage sliced thin

zucchini

1/2 cup elbow macaroni

Saute onion, garlic, carrots, celery in the bottom of your soup pot. (Fewer dishes to clean later) Then add tomatoes, broth, spices and bring to a boil. Simmer for 20 minutes. Add beans and 2 cups of cabbage. Simmer for 10 more minutes. Stir in thinly sliced zucchini and 1/2 cup of macaroni. Simmer 10 more minutes, and serve. Top with Parmesan or other hard cheese. Great with fresh bread!