1107

1107

1107 – Eleven O Seven – Racine Avenue. For me these are not merely numbers or a street name; they mean so much more. When I hear or say these words, memories or images come from all over and disseminate in my mind’s eye to invoke not images but emotions. 1107 is the address where my mom’s family lived. Racine Avenue ran perpendicular to Taylor Street, the heart of Chicago’s little Italy. My mom, the fifth child of my grandparents, was the first to be born in that building in 1916. My mother’s grandparents, great aunts, uncle and his family, also lived in the building.  For her entire life, my mom considered 1107 her home. And so did the rest of the family, including my generation.

 

When I was born, my parents lived a few blocks away, 810 Bishop Street. It was a relatively short distance from Racine Avenue. I can remember walking back and forth from Bishop Street and Racine Avenue. I actually knew the route by myself. When I was about 4 years old, I ‘ran away’ from home and headed to 1107 on my own. I was so proud of myself but needless to say, I was definitely in hot water. My mom said she grounded me for days. I never did that again. My mom was devoted to our church, Holy Family, and when my sister was old enough to start school, my parents sent her there. That’s when my parents decided to move back to Racine Avenue, to be closer to the school and church. We moved 5 houses down from 1107 to 1117. 1117 forever became HOME for me.

 

I smile when I think that in my mom’s immediate family there were 4 sisters and 3 of them lived on the same block, Aunt Ange, Aunt Bridgie and my mom. My mom’s 4^th sister, Aunt Lu, was the furthest away in Indiana (I need to write about the times spent visiting her someday too). The two brothers of the family lived on the South Side. None the less, all our families were close. My uncles and their families were always on Racine Avenue. And my two cousins from Indiana spent a lot of time there too.  I can remember Christmases when all the family got together and we kids slept 5 in a bed and floors were covered with sleeping bodies.  I wouldn’t trade those memories for anything.

The doors were always open.  Seriously, we never locked our doors. In the summer time, when the summer heat was oppressive, the doors were left wide open and only the screen were shut to allow a breeze to flow the apartments.  We were all free to come and go into each other’s home.  My oldest cousin, Dan Purciarello, was dating his soon to be wife Eleanor, who literally lived next door at 1109.  When he was courting her, he spent the night at 1107.  My uncle and aunt and cousins were already asleep. But the door was left open and Dan merely walked in and slept on the sofa.

I wouldn’t even try to guess how many family gatherings were held at 1107. And of course, at all gatherings there was food. Never was there a gathering without food. And I am talking about meals and not just chips and dips and such. I hesitate to say that this is only an Italian trait, but virtually with everything that mattered in our lives, food was prominently present. Literally, from birth to death and everything in between food was present. Food was the focal point of EVERYTHING.

 

Because it is Easter again, I am going to Post My Auntie Ange's Calzone (her version of Easter Pie)recipe again.

By far the greatest food memory I have is Auntie Ang's Calzone.  This was definitely a once year event. She would start to perpare it days in advance and would give each family a huge piece.  As I got older and on my own, I got my own piece.   I am  putting that recipe in here exactly as she wrote it down and passed it on. 

ENJOY. Please leave your comments at the end of the recipe.

 

EASTER PIZZA – CALZONE (AUNTIE ANGE’S RECIPE)

DOUGH:

3 OR 4 CUPS FLOUR

1/2 TEASPOON SALT (optional)

3/4  TEASPOON BAKING POWDER

1 1/2 TABLESPOONS SUGAR

3/8 CUP OIL

3/4 CUP MILK

3 EGGS

Sift dry ingredients, beat eggs, add milk and oil.  Add dry ingredients a little at a time.  Let dough rest in refrigerator for ½ hour before rolling out.  Divide into 2 pieces (1 for top and 1 for bottom).  Add filling, then top crust, hold with toothpicks on top and pinch with fork around the sides.  Rub or brush top with 2 egg yolks.  Bake at 350 until done (45 minutes to 1 hour).

FILLING FOR SAUSAGE CALZONE:

5 POUNDS ITALIAN SAUSAGE (hot or mild)

 (Or 5 pounds of pork butt mix.  Add red pepper, salt and fennel seed.  Mix well.)

1 TO 1 1/2  POUND MOZZARELLA CHEESE CUBED

½ TO 1 CUP GRATED CHEESE (Parmesian, Aziago or Romano)

4 EGGS

Brown Sausage and drain.  Add mozzarella, grated cheese and eggs.  Put in crust and cover with top crust.  Bake until done (should be a nice golden brown color).

FILLING FOR SWEET CALZONE:

3 POUNDS RICOTTA

1/2 CUP SUGAR

1 HEAPING TEASPOON CINNAMON

3 EGGS

Mix well and put in crust and bake until done 

ROAST PORK

 

Several years ago I had the opportunity to take a vacation to Florence, Italy.  While there I met up with an American expatriate who married a Florentine and used her apartment to conduct cooking classes.  Her apartment was located a few short blocks to the Mercato Centale.  Take the time to look this up on the internet.  

 

This recipe was one of the many dishes we prepared that day. 

Ingredients

 

2 ½ - 3 lbs.  boneless pork roast or loin

You could get a roast with the bone still on.  Have butcher slice away the bone from the roast or you could do it yourself.  After you have sliced the roast and placed the herbs inside, tie the roast AND the bone together.    When ready to serve, discard bone

3 cloves of garlic

Fresh Rosemary, leaves removed from stems

Fresh Sage

Sea Salt

¼ cup of olive oil

1 cup of white wine

 

Pre heat oven to 400 degrees

 

PORK ROAST, TUSCAN STYLE

 

 

1.     On a cutting board, place garlic, Rosemary, Sage and sea salt and chop finely with a mezzaluna or chef’s knife.  You can also do this in a food processor.

 

 

 

Just a note about herbs.  I always try to use fresh herbs, not dried, when cooking, mostly parsley, basil, garlic and sage.  The only exception to this for me is oregano.  I am not sure why I prefer dry oregano.  It may have something to do with oil essence of fresh oregano.  There are recipes that call for 2 or 3 tablespoons of say parsley.  Food stores don't sell parsley in very small amounts.  Parsley is sold in bunches.  I buy at least 2 bunches of parsley at time.  The stems are then trimmed and place the parsley in a food processer and chop. I transfer the chopped parsley in containers that have lids.  When using what I need for a particular recipe and put the rest in the freezer for future use. 

Each year I grow basil on my patio balcony harvest it time to time and make pesto, freeze it small containers and use as needed.  I have basil all year round.

 



2.     With a sharp knife, slice the pork roast nearly halfway through, lengthwise.

3.     Spread about 4 tablespoons of the herb mixture throughout the inside of the roast. Close and tie the roast with string.  Rub another tablespoon of the herbs on the outside of the roast.

 

4.     Place in oven for about 10 minutes. 

Here's another one of those pots that was given to my parents as a wedding gift in 1941.  Not only can this pot be used on the stove top but it is great for roasting in the oven.

 

5.     Reduce heat to 350 degrees and baste roast with the olive oil and the white wine. 

6.     Roast in oven for about an hour and half, basting it every 10 minutes or so.

7.     Remove from oven and let set for about 10 minutes before slicing.

 As always, please feel free to add comments below.  Also,  make sure you scroll down for more recipes.

 

 

 

EASIEST AND BEST BREAD I HAVE EVER MADE

 

My best student and teacher, Christina Bella Consalvo Perry,  shared this recipe with me and I need to share it to you here.

 I have tried numerous bread making recipes, have spent tons of money on ingredients and equipment including baking stones.  I have researched numerous cook books and even ‘consulted’ James Beard but could never make a good loaf of bread.  Once in a while I pull out my old bread machine and nothing I have done comes close to this easy recipe.  (I think the bread machine is off to Goodwill!)

 

There is nothing special you need for this recipe except a Dutch Oven. If you have one, here is an excuse to use it. If you don’t, buy it.  The one below was a wedding gift my mom and dad received.  They were married on May 3, 1941.  This is just one of several pots they received.  My mom called them her Guardian Service set.   She used these pots for nearly everything she cooked from vegetables to soups to roasts and especially for her recipe for Eggplant Parmesan.

 

 

The ingredients  could not be more basic.  I would think that most kitchen pantries and cupboards have them in stock.

3 cups of flour ( I have only used bread flour but the original recipe did mentioned all purpose flour is sufficient. I have a friend who has suggestion using a combination of both.  I have yet to try that)
1 teaspoon of active dry yeast
1 teaspoon of salt
1 1/2 cups of warm water

Seriously,  that's all the ingredients you need for this recipe.

 

 

Directions:

1. Whisk, flour, yeast and salt in a 4 quart bowl.  If you have a bowl with a cover that will definitely work well.  If you don't have a bowl with a cover, plastic wrap  tightly fitted will work just as well
2. Add the warm water (not hot as hot water will kill the yeast) and vigorously mix with a wooden spoon until the dough is mixed well.  The dough will be very sticky but that's is OK.  Cover the bowl and set aside for 12-18 hours.  I have left it aside for nearly 24 a few times also.

 

 

 

 

 

 



    3.  Place covered Dutch Oven pot in an oven and preheat to 450 degrees for 30      
         minutes.
    4.  Meanwhile, scrape the risen dough onto a heavily floured surface remembering
         that the dough will be very sticky.
    5.  With floured hands, gently shape the dough into a round loaf.  Use enough flour
          so the dough doesn't stick.  DO NOT KNEAD. 
    6.  Let the loaf just sit there until the pot and the oven have preheated.
    7.  Remove the hot pot from the oven and quickly and  gently place the dough in the
         pot returning it the oven for 30 minutes.
    8.  After 30 minutes, carefully remove the cover from your Dutch Oven and return
         the pot to the oven for another 10-15 minutes.
    9.  Finally remove the pot from the stove and carefully slide the bread onto a cooling
         rack. 

Give it a chance to cool and ECCO.

Please try this recipe and let me know your results.    As always, please leave your comments below.