The DeGeorge Family Recipe Book Recipes by: Rose DeGeorge Created by: Antoinette DeGeorge
Dedication………………………………………………………………………………………………………………..3 Opening...…………………………………………………………………………………………………………..…….. 4 Why Cook?................................................................................................................................................. 5 Qualifications………………………………………………………………………………………………………… 6 List of Ingredients and Cookware…………………………………………………….………………….. 7 Definitions of Terms, Ingredients, and Cookware……………………………………………….8 Know Before You Go, Cooking Tips……………………………………………………………………. 9 Herbs and Spices………………………………………………………………....………………………….……. 10 Cheeses and Wine………………………………………………………………..……………………………….. 11 Safety First! Food Safety Hints…………………………………………….…….……………………….12 Time Management, Create 3 Courses with Ease………………….…….……………………… 13 Fresh Green Salad and Vinaigrette Dressing.……………………………….………………….. 14 Marinara Sauce……………………………………………………………………...........................................15 Meatballs…………………………………………………………………………..………….………………………. 16 Garlic Bread and Perfect Aldente Past……………………………………….……………………... 17 Pie Crust…………………………………………………………………………..………………………………….... 18 Ricotta Pie Filling…………………………………………………………………………………………………19 Troubleshooting…………………………………………………………………………………………………… 20
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Dedication This manual along with my love is dedicated to my Grandma, Rose DeGeorge. Without her wisdom and guidance throughout the years, I would have never become the cook I am today. Everything I’ve learned I have learned from her, whether directly or with just a push in the right direction. I can remember back to about six years old when she showed me how to make the first of her many famous dishes, her homemade pancakes. She brought the bowl to my level and let me stir the batter so I could feel what the right consistency was for next time when I tried it on my own. Since then I have been hooked, always asking questions, wanting her to teach me something new in every visit. I love you so much Grandma and I will be cooking everything you’ve taught for the rest of my life…maybe when I am a Grandma someday.
This is also dedicated to the rest of my family. Times we’ve all spent gathered around a table of wonderful food in wonderful company are memories I will never forget. I love you all and wish I could see you more.
Finally, this is dedicated to the memory of my Grandpa, Tony DeGeorge. He never could help Grandma in the kitchen much, but he always brought a spirit to the table that brought a smile to everyone’s face. Gone from this earth, but forever in our hearts! I love you Grandpa!
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If you are a home cook, with or without experience, looking for a flavorful spin on an easy dish you’re reading the right manual! I know as a full time student, dancer, and teacher myself it’s hard to find the time to cook an extravagant meal. So how do you satisfy a five-star appetite with a packed schedule? With my construction of spaghetti and meatballs in the classic Italian way! My recipes, handed down through the years, use authentic flavors and employ ingredients used three generations back, by members of my family in Italy. Spaghetti and Meatballs is something everyone can enjoy, so take the next step and wow yourself and your family tonight. Once you try it in a truly authentic form you will never want it any other way!
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So, Why Cook? Cooking can be useful and beneficial to your life in numerous ways. The act of cooking itself can help to be a relaxing, even meditative process with a useful end result. In my mind, nothing beats some good home cooking; and by teaching yourself a few basic techniques required to put together a meal you are creating a nutritious, satisfying, award at the end of your long day. Techniques that I will show you in this manual are lessons you can keep for the rest of your life and later pass them on to your loved ones. That has always been the DeGeorge family tradition, which I now pass on to you and yours. Enjoy!
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My Qualifications Now, some of you may look at me and wonder why this 20 year old student has the credentials to show you the way around the kitchen, to which I have one response, Rose DeGeorge. This is my beautiful Grandma in her kitchen, next to a sign I’ve been looking at since birth (even though I can only remember back to about 3ď Š). Since I was old enough to stand in front of the stove, she has been teaching me her ways; letting me stir the sauce or add ingredients so I could see what it was supposed to look, feel, and taste like. Once I tasted her cooking, I knew no other Italian dish would be the same. She has brought me lessons that I will never forget and I love her more than words can say. So, now with the aid of this manual I pass the secrets on to you! Cook with PATIENCE, cook for FAMILY, and cook with LOVE!
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Ingredients and Supplies Needed for All Dishes Ingredients: Lettuce Variety of Vegetables Olive Oil Vinegar Eggs Ground Beef Ground Pork Ground Veal Bread Crumbs Romano Cheese Canned Tomatoes Red Wine Parsley Salt Black Ground Pepper Ricotta Cheese Sugar Lemons Cinnamon Clove Nutmeg
Vanilla Extract Anise Anisette Liqueur Brandy Baking Powder Butter Onion Garlic Basil
Supplies: 2 Large Pots Blender Food Processor Ladle Measuring Spoons Measuring Cups Rolling Pin Knives Cookie Sheet Strainer/Colander Cheese Grater
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Cooking Terms Sauté –
Puree-
The method of rapidly cooking or browning food in a small amount of fat or oil in a sauté pan. The food is constantly stirred, turned, or tossed to keep it from sticking or burning. The objective is to brown the food on the outside in the time needed to cook the interior. This requires medium to high heat.
To mash or strain a soft or cooked food until it has smooth consistency. This can be done with a food processor, sieve, blender, or food mill. For best results, the food must be naturally soft, such as raspberries or ripe pears, or cooked until it is completely tender. Purred foods are used as sauces and as ingredients in sweet or savory dishes. The term also refers to the foods that result from the process.
BrownThe method of cooking food quickly until the surface is brown. This gives the food an appetizing appearance and adds flavor and aroma.
DiceTo cut food into small, uniform, square pieces. A diced piece of food can range in size from 1/8 to ½ of an inch.
MinceTo cut food, such as onions and garlic into very fine pieces.
SimmerThe method of cooking a liquid or a food in a liquid, with gentle heat just below the boiling point. Simmering is indicated by small bubbles slowly rising to the surface of the liquid.
Know Before You Go, Cooking Tips
Always read the entire recipe before you begin to ensure you have the necessary ingredients and utensils. Measure the ingredients accurately and assemble them in the order they are listed on the recipe. Oven temperatures can very significantly depending on the oven model and manufacturer, so watch carefully to determine doneness. Always remove butter or margarine from the refrigerator to soften prior to use.
For even baking and browning bake everything in the center of the oven. If the heat distribution in your oven is uneven, turn the backing sheet halfway through the baking time. Preheat oven to the desired temperature about 15 minutes before beginning to bake. Allow at least 2 inches of space between the baking sheet and the wall of the oven for proper air circulation. Never turn your range on high heat to bring your pan to the desired temperature more quickly. Use medium heat and wait 10 minutes before adding ingredients.
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Herbs are the aromatic leaves of herbaceous plants—those with stems that are soft rather than woody. They are mainly used in the kitchen because of their natural aromatic oils, which accent and enhance the flavor of foods. Herbs can sometimes be the primary ingredient in a recipe such as basil in pest sauce. Herbs can also be used as fragrances, medicines, cosmetics, teas, dyes, and ornaments.
dishes. Spices are also used in fragrances and medicines. When purchasing fresh herbs, look for brightly colored, fresh-looking leaves without any brown spots. If a fresh herb is not available, substitute 1 teaspoon of its dried counterpart for 1 tablespoon of fresh herb.
family. It has a strong, pungent flavor and aroma. Used in its fresh and dried forms, oregano has both a Mexican and an Italian variety.
Storing herbs and spices properly is important for future use. Buy fresh herbs in small quantities. For short-term storage, place the stems in water. Cover leaves loosely with a plastic bag and store in the refrigerator. They will last two to five days. After buying dried herbs and spices, write the purchase date on the container and discard after six months. Heat and moisture will cause their flavor to deteriorate more quickly. Buy them in small quantities and store in a cool dry place.
Parsley is a widely used herb. Used
Black Pepper comes from peppercorns
Basil is a member of the mint family and be used fresh or dried. Basil is most commonly used in Italian dishes such as pesto’s, sauces, soups, and salads.
Oregano is a member of the mint
fresh or dried, parsley has a mild flavor that works well with egg, meat and fish dishes, sauces, and salads.
Spices come from the seeds, bark, roots, fruit, or flowers of plants. They add flavor and color to both sweet and savory
that are grown as berries on a pepper plant. The black peppercorn is harvested when the berry is not quite ripe. The berry is dried which causes the skin to darken and shrive. The skin is removed, and then the berry is dried. Pepper is sold in both whole and ground forms.
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Ground Red Pepper, also called cayenne pepper, is made from
add heat and spiciness to vegetables, meats, eggs, and sauces.
various tropical dried chilies. It is used to
Cheeses and Wine Parmesan cheese is an Italian hard cheese usually aged to a dry, crumbly texture. Parmesan is pleasantly sharp with a salty flavor. It is excellent for grating over pasta sauce or salads.
Ricotta cheese is a soft, fresh white Italian cheese with a sweet, mellow taste. It is often baked in cheesecakes, lasagna, and manicotti.
Mozzarella cheese is a mild, stringy cheese made from cow’s milk. Factoryproduced mozzarella is semi soft and chewy with a mild flavor, while the fresh variety has a soft texture and a sweet, mild flavor. It is commonly used on pizzas and in lasagna.
Wine Storing Wine should be stored in a cool place with a consistent temperature between 45˚and 65˚F (55˚ is ideal). Store it away from light and vibration. Do not turn or move stored wine. To prevent corks from drying out and air from entering bottles, store wine on its side. Do not store wine for long periods of time at room temperature. The higher the
storage temperature, the faster the wine ages.
Cooking with Wine Wines of all sorts are used in cooking. Special cooking wines available in supermarkets are not recommended because they are often inferior in quality and contain salt. However, there is no need to use fine vintages for cooking, as it is not economical. Leftover wine that is no longer good for drinking can be used in most recipes that call for wine, although adjustments in the amount of liquid may be required.
Serving Besides pairing wine with the perfect dish, it is important to serve the wine at the appropriate temperature. White wine is best served at 50˚ to 55˚F. Place it in the refrigerator for two hours before serving. Store red wine in a cool (65˚F) place or chill it for about 15 minutes prior to serving. Red wines often benefit from being opened 10 to 15 minutes before serving. This allows them to ―breathe.‖ Tradition suggests special types of glasses for different wines. Redwine glasses generally are larger than white-wine glasses to allow room for the more aromatic red wines to be swirled. 11
Safety First! Food Safety Hints 1. Wash hands with hot, soapy water before handling and preparing food. Rewash them after touching your nose or mouth or caring for children. Do not cough or sneeze on food during preparation. To avoid contaminating other foods, always rewash hands after handling raw poultry, meat, seafood, or eggs. 2. Thoroughly wash any cutting surfaces and utensils with hot, soapy water if they’ve been in contact with raw poultry, meat, seafood, or eggs. This reduces the risk of being exposed to bacteria in raw foods. Salmonella and E. coli are killed during cooking. 3. Keep raw meat and poultry packages away from other food items, especially produce and unwrapped items. The juices from the raw foods can drip and contaminate the other foods.
Do not ever use the same platter for both raw and cooked foods. Use clean, un-cracked, grade-A eggs, and be sure to cook anything with the eggs all the way through. 4. Thaw foods in the refrigerator rather than on the counter at room temperature. Organisms that cause food-borne illness thrive at temperatures between 40˚ and 140˚F. Do not let cooked foods stand longer than two hours. Any cooked food that has remained un-refrigerated for more than two hours must be discarded. In hot weather, food should never sit for more than one hour. 5. Chill leftovers quickly. Do not transfer a large pot of food directly from the range to the refrigerator. Divide it into several smaller containers so it chills quickly.
Time Management Steps to easily and effectively create a 3 course meal
Prepare as much as you can before hand! The more prep-work done in advance the easier your meal will become.
1. If possible, make the pie crust the day before. If not, steps for the crust should be followed first. 2. Start the sauce before anything. Get the first 2-4 steps done before beginning the other dishes, the sauce takes the longest.
3. As the sauce simmers mix all ingredients in the Ricotta pie and follow the baking instructions. 4. When the pie is in the oven begin prepping the meatballs.
5. Boil your pot of water for cooking the pasta. 6. Slice and follow instructions for the garlic bread.
7. Add uncooked pasta to the boiling water. 8. Finally, begin slicing, dicing, and tearing for your fresh green salad.
9. Mix the vinaigrette last, but do not pour over the salad until you are ready to serve dinner. This prevents a soggy dinner salad!
Fresh Green Salad and Vinaigrette Dressing Ingredients: 1 Head of Romaine Lettuce 2 Diced Fresh Tomatoes 1 Diced Green/Red/Yellow Pepper 1 Sliced Cucumber Any other fresh veggies you enjoy!
Instructions: 1. Clean and rip the lettuce and place in a large bowl 2. Slice and Dice all the veggies. 3. Toss lettuce and vegetables until everything is thoroughly integrated 4. Pour in your fresh vinaigrette dressing.
After your dressing is mixed, keep it in a separate container until you are ready to serve dinner to avoid a soggy salad!
Ingredients 2 Cups Olive Oil 1 Cup Vinegar 1 Tbs. Black Pepper 1 Tbs. Salt Instructions 1. Whisk olive oil and vinegar together 2. Salt and Pepper to taste.
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Marinara Sauce Ingredients needed: 3 can large tomatoes 1 ½ cups red wine ½ cup fresh Italian parsley 1 large onion 1 tablespoon garlic Olive oil Black pepper
My version of Grandma’s classic!
**My grandmother always taught me that a good cook always puts there own spin on a dish. Be creative and try adding spices like oregano, basil, or red pepper, to spice it up!
Instructions: 1. Finely chop the onion and garlic. Sautee in a large pot in a healthy serving of olive oil (about 3-4 tablespoons). *Sautee until onions are clear 2. Add the wine and simmer for about 30 minutes on medium heat. 3. Puree the tomatoes in a blender until they are your desired consistency (some prefer chunks of tomatoes in the final sauce).
4. Add the tomatoes to the pot. 5. Add the parsley and sprinkle with pepper. 6. Let the sauce simmer uncovered for as long as time allows (shoot for 4-6 hours!)
The longer the sauce simmers, the more it will be infused with flavor! A giant place of Grandma’s pasta, made and eaten by my brother 15
Grandma’s Meatballs Be Ingredients: 1 lb Ground Beef 1 lb Ground Veal 1 lb Ground Pork 3 Eggs 1 ½ Cups Romano Cheese 1 ½ Cups Bread Crumbs 1 Tbs. Garlic 1 Tbs. Parsley 1 Tbs. Basil 1 Tsp. Pepper
Quantity was always made to suit my incredibly large Italian family, so please reduce measurements evenly with each other, as needed to suit your home!
Fresh parsley is a crucial ingredient in many Italian dishes, and is definitely not left out of my Grandma’s homemade sauce and meatballs!
sure to wash your hands before and after mixing the meatballs!
Instructions: 1. Preheat the oven to 350˚. 2. Combine the three pounds of meat into a large mixing bowl. 3. Mix in the eggs, Romano cheese, and bread crumbs. 4. Add the garlic, parsley, basil, and pepper. 5. Form your desired size of meatballs when all ingredients are well integrated into the mixture. 6. Place on a cookie sheet and bake for 10 minutes on each side.
I prefer baking my meatballs to cook out excess fat. But, fat has flavor! You can also brown them on the range, and then let them cook internally in the sauce if time permits.
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Garlic Bread and the Perfect Aldente Pasta Ingredients: Fresh loaf of French or Italian bread Spreadable Butter Garlic Powder Instructions: 1. Preheat the oven to 350˚. 2. Slice the bread horizontally into your preferred thickness. 3. Spread the butter over each piece of bread and sprinkle with the Garlic Powder. 4. Bake for 10-15 minutes or until the butter is melted and the bread is toasted.
Sprinkle with herbs or cheeses for a little added flavor!
Instructions: 1. Boil the water on the range top in a large pot. 2. Sprinkle with about 1 Tbs. of Salt.
Salt adds flavor and acts as a catalyst so the water will boil faster! 3. Add the pasta and continue boiling for 12-14 minutes. Stir continuously to keep the noodles from sticking together. 4. When the pasta is finished cooking, remove it from the range and drain it in the sink. 5. Transfer the drained pasta into a serving dish.
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Pie Crust Ingredients: 4 ½ Cups of Flour 2 Tbs. Sugar 2 Tsp. Baking Powder 1 Tsp. Salt 2 Cups COLD Chopped Butter 1 Egg ¼ Cup Cold Water 1 Tbs. Lemon Juice
Makes 4 Pie Crusts
The contrast of the cold, finely chopped butter is what creates your flaky pie crust!
Instructions: 1. In a food processor, mix the flour, sugar, baking powder, salt, and butter. If you don’t own a food processor, see the last page for troubleshooting! 2. In a separate bowl mix in the egg, cold water, and lemon juice. 3. Add the liquid mixture to the dry mixture. 4. Form pie crusts by using a rolling pin or smashing down with your hands.
Make sure and use extra flower to avoid sticking! 5. Set the rolled dough in between wax paper in your pie pan. 6. Refrigerate the crust for 20-30 minutes.
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Ricotta Pie Filling Ingredients: 4 Eggs 1 lb. Ricotta Cheese 1 ¼ Cup of Sugar 1 Whole Lemon(Zest and Juice) 1 Tsp. Cinnamon ¼ Tsp. Clove ½ Tsp. Nutmeg 1 Tsp. Vanilla 2 Tsp. Anise Flavoring(Dried or liquid form both work) 2 Tbs. Anisette Liqueur 2 Tsp. Brandy (Both important for the consistency of the pie!)
Mixing Instructions: 1. Empty the Ricotta Cheese into a large mixing bowl. 2. Slowly beat in the eggs and spices. 3. Pour in the squeezed lemon juice, Anisette liqueur, and Brandy. 4. Stir the mixture thoroughly and add it into the set pie crust.
Be sure your pies are centered evenly in the oven for symmetrical cooking!
The final pie should be solidified and evenly browned on all the sides. Baking Instructions: 1. Preheat the oven to 350˚ 2. Put the pie in the oven and bake for 1 hour. 3. After 1 hour, turn the oven off and let the pie sit in the oven until it is cool. 4. Remove the pie and place it in the refrigerator for 3 hours.
Do NOT refrigerate anything before it has cooled to room temperature to avoid illness!
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Troubleshooting Problem
Solution
No Food Processor
Use a blender and mix only small amounts at a time to keep such a dry mixture working. Finish mixing with your hands. Don’t be afraid to get down and dirty!
Soggy Salad
Mix your dressing in a measuring cup, but do not mix into your greens until everything else is cooked and you are ready to eat.
No Fresh Ingredients
Substitute 1 Tbs. of the ingredients dried equivalent if fresh herbs aren’t available to you.