Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

“Whatta’  braciole !” A classic Sicilian  favorite.  Some may argue that this delicious dish might be a traditional Neapolitan recipe? Either way this tender meat roll  is stuffed , bursting with a flavorful center filled with a tasty breadcrumb stuffing and hardboiled eggs ~ and always proves to be a real winner with all! Nothing says  love… like good food!  This was one of my Mother’s specialties and for that it is very near and dear to my heart. The egg stays completely in tack even though it simmers for a while. When the braciole is sliced, the egg really looks great~ front and center of this delicious dish. You can serve on top of polenta, orzo’s, or just as is ….of course with a  full bodied glass of red wine. You can prepare ahead of time and refrigerate until ready to heat and serve. The flavors just become more enhanced! Food really does makes memories…every bite takes you~ home! Guaranteed to bring out the love in all those lucky enough to share this delicious meal with you!   Bring your love to life and onto a  real …roll!   “Happy Valentines Day!” 

 Serves 4
1-½ lbs of beef top round or flank steak 6 slices
      (ask butcher to pound thin and tenderize with mallet)
Toothpicks or butchers twine for securing rolls
Salt and fresh ground pepper to taste
6 hardboiled eggs (peeled and cooled) 1 for each roll
½ cup olive oil (plus more for sautéing rolls)
2 stalks celery diced (include leaves)
1 carrot diced
1 Vidalia onion
1 garlic clove minced 
¼ cup finely chopped leeks
10 slices Boars’ Head thin sliced Italian salami 
   (deli dept)
½ cup pignoli nuts (more or less as desired)
¼ cup fresh fennel and fronds
Small handful of raisins (Sicilian touch)
6 large oval cherry tomatoes diced small
4 –5 large mushrooms diced
¾ cup fresh chopped parsley ½ cup fresh chopped basil
¾ cup seasoned Italian bread crumbs 
    (toasted with 1 T of butter till light golden)
½ cup or more to taste of grated cheese
Pinch of red pepper 
½ cup beef broth
Splash of red wine
1 bag of tender petite frozen peas
Extra sliced mushrooms for sauce 

In a frying pan sauté onion leeks in olive oil until soft and golden, add diced salami for a minute. Add garlic and tomatoes for 3 minutes.  Remove. Now add butter to pan and toast breadcrumbs and pignoli nuts to toast~ (watch flame ~stir constantly) Add that to onion mixture in bowl. Sautee in pan celery, carrots, fennel, after 5 minutes or when vegetables are soft~add raisins, all fresh herbs and spices, stir and add ½ cup of beef broth. Cook 2 more minutes. Add to mixture in bowl, add grated cheese and mix all ingredients to make stuffing. Taste for salt and pepper. Lay out in front of you horizontally and divide mixture evenly among rolls, spreading thin layer from top to bottom. Place egg close to your end and the slowly begin rolling up wards~ pushing and tucking the stuffing back into roll if you can. Use tooth picks at ends if needed or twine to secure. Next brown all the rolls in a large frying pan with a little more oil on high flame until browned on all sides. Be careful not to break rolls while turning. Keep watch on heat so as not to burn. This takes about 20 minutes. Now add more beef broth and splash of red wine to just cover bracoiles and simmer on low for 40 minutes.  (Can add more sliced mushrooms to broth~ I do. Now add 1 bag of frozen petite peas and cook for 5 more minutes. Remove rolls from broth and cool in refrigerator (helps to slice meat into ¾ “ using sharp knife. Place on serving platter, spoon with broth sauce and peas, warm up to serve.  Kisses and Hugs are on the way! Xo Denise

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

It’s Birthday time for both my boys… and once again they are requesting their favorite birthday meal~ Meat filled tortellini with… Mom’s delicious combination sauce ~ A blending of both an Alfredo sauce and a carbonara sauce with green peas for a combo Birthday celebration. A creamy, cheesy mouth watering recipe~fit for….my beautiful SONS!
    My Christmas boys! Blessed with them~both born at Christmastime.  It takes special planning to work through the holidays and schedules for these birthday celebrations.. sometimes earlier…sometimes later…but never forgotten.
     Acccording to Italian history~ Alfredo di Lello a restaurant owner in Rome invented the classic butter and cream sauce in 1914 for his then pregnant wife who had lost her appetite during pregnancy (hmm…never happened to me?)  Alfredo boiled up some egg noodles and whipped up cheese, cream, and butter which they say~ delighted his wife. I make this sauce with variations similar to that of carbonara. (Carbon~ meaning~ black pepper) fresh chopped parsley, bacon bits, or diced ham or pancetta. Add a bag of petite tender frozen peas. I say, “ This delights my boys.” The butter, cream and grated cheese melts, thickens and emulsifies the liquid to form a smooth decadent sauce. You may use any pasta you desire but my guys love this with tortellini.   I hope you too enjoy my variation on the combo of these two sauces. Be creative, try sliced mushrooms, pancetta or eggs~ if you will. Embellish with a fresh green salad, some crusty bread and a glass of white wine. Then toast with me….Happy! Happy! Birthday!!!  To both of my fantastic Sons    I Love you!   Mom xo

3 lbs of meat filled tortellini 
   (can use cheese filled)
1 qt heavy cream
1 ½ cups grated pecorino romano cheese
¾ cup butter
¼ cup extra virgin olive oil
1 vidalia onion diced fine
¾ lb of ham diced into tiny cubes
8 strips cooked bacon~ cut into pieces
¼ cup finely chopped parsley
½ t ground nutmeg
Lots of fresh ground pepper
Salt if needed
½ to 1 bag of frozen petite green peas
Extra grated cheese for garnish

Boil tortellini in salted boiling water for a bit less than package directions, leaving them slightly aldente. In a saucepan sauté onion in olive oil until soft and golden. Add butter, lower heat and melt, add diced ham and or cooked bacon pieces. Add cream slowly, whisking slightly, add grated cheese and continue to mix. Add fresh herbs and spices. Add peas and cook for 5 for minutes. Be careful not to bring sauce to a boil. Now mix together with tortellini and serve hot.

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Here it is the “real deal” … old fashioned, homemade, creamy dip piled into a carved out fresh sour dough bread bowl~ really scrumptious! Serve this dip with your favorite potato chips, crackers or fresh vegetables.  Watch the crowd linger long around this dip ~ until it disappears! A word of…  Caution… this dip has been known to tempt ~ family and friends to …. “double dip!”

4 large Vidalia onions (sliced thin into 
   1/8 " rounds) I use my food processor 
   with slicing blade.
1 large round bakery sourdough bread 
¼ cup (plus) if needed of extra virgin 
   olive oil
2 ½ T of butter
½ t of ground cayenne pepper 
   (more if desired~ taste)
8 ozs of cream cheese 
16 oz of sour cream 
¾ cup of good mayonnaise
1 ½ t of kosher salt
1 t of fresh ground 
   black pepper

    Sautee sliced onions in large frying pan with oil and butter until soft, golden and caramelized.  Keep a watchful eye on this process stirring often. Start out with med heat for 10 minutes and then lower heat, add spices and continue sauté for approx an 
additional 20 more minutes. Let onions cool completely when done.
    Beat in a large bowl with electric mixer the softened cream cheese, mayo, and sour cream until creamy smooth and free of lumps. Now fold in your caramelized onions until mixed through. Taste for seasonings.  Cut top off of round sough dough bread carefully and rip out inner bread until deep enough to hold dip, and then fill with the prepared dip.         Serve at room temperature. Surround with chips and watch it scooped up to the very last scrape! Leftover dip is delicious as a topping to baked potatoes. (that’s if there’s leftover?)

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

The brisk air and changing leaves tells us Fall has arrived. The good news is that the festivities of the season give us much to enjoy.  There’s apple picking, pumpkin picking, Oyster festivals. …and time for warm fall recipes. We start to think of stuffing and turkey and the many cooking choices for those harvest vegetables. Heres a tasty favorite~ Stuffed cabbage. There are many versions of stuffed cabbage recipes, from Polish, German, Jewish and then… my favorite~ Italian style. So perhaps “Tom” will make some room on your Thanksgiving table? In addition to the browned ground beef~ I add a bit of sweet and hot sausage meat for a savory combination of cooked rice, soaking up all the flavors, then rolled up in a cabbage leave… and slowly simmered in a marinara sauce.
 “It’s Time To Give Thanks!”

I large head of cabbage 3-4 lbs (de-core with knife carefully from bottom~ the hard center core, leaving cabbage whole and intact. Place bottom side down into large pot of boiling water until soft and tender when pierced with a fork. (about 25 minutes) Remove from water and let cool in colander until dry. This steaming method helps to make your cabbage leaves soft and pliable to roll.

2 lbs ground beef (I use 1 ½ lbs of beef and ½ lb of sausage meat, out of casing)
1 carrot diced into tiny pieces
1 stalk celery diced into tiny pieces
½ cup olive oil
1 Vidalia onion chopped small
½ cup pignoli nuts
3-4 cups cooked rice
¾ cup grated locatelli cheese
1-2 Bay leaves
¼ cup fresh parsley chopped
¼ cup fresh basil chopped
Fresh ground pepper and salt to taste
10 diced cherry tomatoes diced
Handful of raisins (optional)
Fresh marinara sauce

In large frying pan brown meat. Set aside, then sauté onions, pignoli nuts, carrots, chopped cherry tomatoes, herbs and spices and celery in olive oil until soft. Mix together with cooked rice and grated cheese. Gently remove whole leaves and place stuffing in center and roll up from bottom of leave, folding outer in to top. Place in marinara and cook on low for approx 1 hour.

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

A sandwich to savor. A delectable, perfect combination of baby arugula salad and sliced steak, grilled to perfection, sliced, on a toasted, grilled baguette with tasty lemon vinaigrette and topped with shaved parmesan… Who ever said some of the best meals are… fresh simple ingredients that combine together ~oh so well!???? ME! All that’s required is your skillful grilling, 2 pieces of bread, and your hands to hold it together while consuming! Use the baby arugula as the leaves are tender, sweet and peppery. Look for crispy green baby leaves; they are milder than the mature leaf that can sometimes be bitter. 

To serve 4
2 ~1” boneless rib eye steaks
1/3 cup olive oil for brushing 
    both sides of steaks
Fresh ground pepper and sea salt 
    (pressing onto both sides of steak to 
    adhere) let sit to marinate for 15 minutes.
8-oz bag of baby arugula 
    (washed, drained and patted dry)
4 oz chunk of good Parmesan cheese
½ teaspoon of Dijon mustard
1/3 cup fresh squeezed lemon juice whisked
    together with ¼ cup olive oil, salt 
    and pepper
2 French banquettes ~cut open and grill to
    crisp & golden
 
Get your grill hot and then turn down to medium heat. Grill steaks to desired 
doneness. Let rest for 5 minutes and slice.
    In a bowl whisk the oil, Dijon mustard, lemon juice, shaved Parmesan cheese, salt and pepper. Toss with arugula.  Taste for seasonings. Mound onto crispy grilled bread, add sliced steak and additional shaved cheese. Pour a glass of wine and enjoy the succulent, juicy taste of this truly delicious steak sandwich!  XO Denise

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Slippery, slimey, ghoulishly… green… “Spinach Soup”

Fresh tasting green soup is befitting this Halloween Season, packed with nutrition and taste. The potatoes help to thicken the base and add texture. The combination of  blending together the caramelized onions and leeks with the smokey sautéed bacon really creates a delicious comforting soup. As the days get shorter and the temperature starts to dip we are in full swing of the fall season and with it – the orange pumpkins,  colorful mums,  dried out cornstalks and the seasons spooky festivities. Have fun with your children this Halloween. Participate in all the anticipation and excitement of “trick or treating” …and then serve those hard working, tired little ones a nutritious, vitamin packed meal to warm them after all the candy tasting! A trick? Or treat? …a meal that’s complete! 

Ingredients: 
1 Vidalia onion diced
1 leek diced 
¼ cup extra virgin olive oil
Pinch of red pepper flakes
Sea salt and fresh ground pepper to taste
½ t herbs de Provence
1 large can of College Inn Chicken broth
10-12 strips bacon diced small
1 bag (32 oz) frozen Ore Ida Hash Browns (diced potatoes)
1 large bag fresh washed baby spinach (Costco, 2.5 lb bag)
Directions: 
Sauté chopped onion and leek in olive oil until soft and lightly golden. Add bacon and sauté until brown, add frozen or fresh-diced potatoes, and spices, sauteé
together. Add chicken broth and simmer until potatoes aresoft. Add spinach and cook until wilted. Top with croutons.
Hopefully…????
You did the tricking!….

Happy Halloween! xo Denise

As we cozy up for weekend football games we can t forget that all the excitement gets us pretty hungry. If you spend a bit of time earlier in the day~ this can be a great sit on the couch satisfying, comforting, meal. Relax and indulge with Shepherds Pie and enjoy the fluffy topping made with creamy mashed potatoes covering the succulent hot browned beef and vegetables, as you cheer on your favorite team to the goal line.

Ingredients: 
Pie crust  (Pillsbury in box prepared)
2 T or more extra virgin olive oil
1 Vidalia onion diced
½ cup leeks minced 
1 t kosher salt
1 t fresh ground pepper
1 can san marzano tomato crushed
2 T tomato paste
2 lbs of browned ground beef, drained
3 carrots, diced small
3 celery stalks diced small
1 bag (16 oz) frozen petite peas
½ t nutmeg
1 T fresh chopped parsley
1 t chopped fresh thyme
6 cups mashed creamy potatoes 
   (boil potatoes, drain and using electric
   mixer ~ whip with butter and ½ & ½ 
1/3 cup grated cheese

Directions: 
For one 9” pie (I double, using both crusts to cover bottom of a pan)

1 package of Pillsbury piecrust. Press the dough into the bottom of the pie plate or casserole dish. Prick the bottom of the crust with a fork and flute your top edges. Bake the crust until golden, 10 minutes. Set aside.

Heat oil in pan; add onions and all vegetables except frozen peas. Sauté until soft, add spices. Set aside. Add ground beef to pan and brown, drain liquid and add tomatoes and paste and cook 
together for about 20 minutes, add fresh herbs, add peas, and remove from heat. 

Mix vegetables into chop meat mixture and blend thoroughly. Now start layering piecrust, using a clean spatula, add meat layer, then layer-mashed potatoes, meat, ending with mashed potato top.  Season with additional salt and pepper, and bake in hot 375 degree oven~ until top is crusty. Let set 5 minutes, cut servings and head to couch…you’ll break for another serving…trust me. 
­
Enjoy! XO Denise