Memories of Italy Past

July 28th 2008 - a date I shall remember well.

9:34 PM the hospital called to inform me that my mother had taken her last breath and entered the other world to join her mother, father, and brother. As depressed and sorrowful I am, I do not regret nor do I feel heartbroken because I left her with a kiss. She passed away quietly, calmly, and comfortably so I knew she was waiting for us to stop watching her. Tomorrow on things will be very different and I may or may not have the chance to cook according to plan. Sometimes, as I think about it, it limits my imagination but I guess its good for budget buying; menu planning, that is. Phil will be coming up with, possibly, my future mother-in-law and I’ll be cooking for the two of them. If and when I do get the chance, I’ll post the recipes I create. I promise.

Today was the last day I cooked for mom. I made food I knew she would enjoy: a simple and elegant Tuscan dinner. I hardly ever cook Italian food because its so easy. Throw sauce on pasta, add some protein, vegetables or pair with a salad and a bread-mop and you have yourself an Italian feast. To me, that’s boring which explains why I teeter towards other ethnic cuisines. But, this was for mom and mom wanted Italian. I won’t deny that it was fantastic but, again, it was for mom and I couldn’t disappoint her now, could I? She must have been satisfied because she wanted until after I made dinner to pass on. So I give you my rustic Italian meal for mom.

May she rest in peace for all her suffering has finally ceased.

Rustic Shrimp Scampi over Herbed Creamy Polenta with Sautéed Zucchini and Onions
Rustic Shrimp Scampi
5-6 medium-large shrimp, cleaned & butter-flied (E-Z Peel aren‘t really that easy..)¼ red onion, diced½ rib celery with leaves, chopped
5-6 cherry tomatoes, halved
1 tablespoon almonds, coarsely slivered1 tablespoon raisins2-3 tbsp large capers, coarsely minced 1 tbsp wine 1 fresh bay leaf Salt and pepper
Garlic powder1-2 tsp of soy parm or regular parm

In a pan sprayed with nonstick cooking spray, saute the onions and celery until soft. Add the tomatoes, almonds, currants, capers, wine, and bay leaf then bring this to a boil adding water if necessary. There’s not really going to be a sauce consistency but more along the lines of a chunky relish. Once the aromatics merge, stir in the shrimp, take off the heat and cover with a lid. The heat from the sauce will cook the shrimp while it absorbs the excess juice.

Creamy Polenta

¼ cup cornmeal
1 oz of mozzarella cheese, your fat grade preference
½ cup water
½ cup milk
Salt
Garlic
Basil, rosemary, thyme

Combine the cornmeal with the water, milk, seasonings, and salt in a good deep microwavable bowl. Pop it in the microwave for eight minutes, stirring after every minute. Once finished stir in the cheese and set aside. The polenta will be done when it becomes very thick and pulls away from the sides of the bowl.

Sauteed Zuchini & Onions
1 cup frozen zucchini circlets or 1 small-medium zucchini cut into rings
¼ onion, sliced
Oregano
Salt
Pepper
Red pepper flakes (optional)

In a pan sprayed with nonstick cooking spray, sauté the onions until lightly browned. Next add the zucchini and sauté for five minutes. Add the seasonings and spices and continue for a few more minutes until the zucchini becomes just fork tender-like.