A Taste of Italy

With its location in southern Europe, Italy is just slightly larger than the state of Arizona.  Most of Italy is mountainous and home to Mount Vesuvius the only active volcano on the European mainland.  Fertile valleys surround the Po River, the largest river in Italy.  Italy is surrounded by water on three sides with great offerings of seafood.  Climate varies depending on elevation and region, as in most places.  It can obviously get very cold within the high peaks of the Alps located in the northwest.  Whereas you get warmer temperatures in the Po River valley.  From the early Middle Ages (around A.D. 500) to the late 1800's Italy consisted of separate republics, with different culinary customs, which lends to the varying diversity of Italian cuisine.  Neighboring counties of France, Austria and Yugoslavia have also contributed to differences in the country's cuisine.  

Italy's economy changed and flourished following WWII (1939-10945).  During this time, farming was modernized and new farming systems were introduced.  People started migrating from the countryside to the cities.  With southerners traveling to the north they introduced pizza to the northern Italians.  Those from the north introduced risotto and polenta to the southerners.  Italians are known from pizza, pasta and tomato sauce, but the diet differs from region to region.  Italians are known for their use of delicious herbs in their cooking such as; oregano, basil, thyme, parsley, rosemary and sage.  Cheese, of course plays an important part in Italian cuisine and there are over 400 types of cheese made in Italy from Parmesan, mozzarella and asiago.  Prosciutto ham is the most popular ingredient in those delicious antipastos. 

A few more interesting facts about Italy you might not have known; It has three active volcanoes; Vesuvius, Etna and Stromboli.  Italy has 20 regions and 6 islands.  The Vatican is a separate sovereign nation, its own country.  The thermometer is an Italian invention.  The piano hails from Italy. The typewriter was also an Italian invention.  Italy did not become a united country until 1861.  Italy has over 3,000 museums.  Of course the nations sport of Italy is soccer.  The vespa scooter was invented in Italy in 1946.  Everyday 3,000C gets tossed into the Trevi Fountain.  Italy's national flower is the Lily.  Over sixty percent of the world's art treasures are in Italy.  Opera was created in Italy.  The violin and the cello were both invented in Italy.  Italy holds the Guinness record for having the most elevators.  The national bird of Italy is the Bluebird.  Italy has been making wines for over 2800 years.  Italy has more famous fashion designers than any other country.  

Food is very important for religions and holiday celebrations where every Italian village celebrated its own saint's day with festivals with fireworks, feasting and dancing.  The traditional dish for these festivals are a roast suckling pig.  A popular Easter dish throughout Italy is roast baby lamb served with roasted artichokes.   

Italians eat usually three meals a day, a light breakfast with coffee or cappuccino with bread, butter, jam or cake.  Lunch and dinner are similar meals with an antipasto platter, a pasta or rice dish, main dish of either meat or fish, a salad with cheese and fruit.  Lunch is the main meal for most Italians eaten between noon and 2 p.m.    

Italians take food seriously and they prefer to dine in a leisurely fashion savoring meals with a bottle of wine and conversation.  Wine and bread are always served during main meals.  In southern Italy where it's very warm people tend to take a long breaks during the hottest part of the day.  They also have a couple of snack times during the mid-morning and mid-afternoon.  Usually with bread; bruschetta or focaccia or crostini.  Some famous foods from Italy are Parmigiano Reggiano cheese, Balsamic Vinegar and Parma ham. 

Here are a few more interesting facts about Italy and then onto the recipes (ricetta)

In Rome and Naples, it only snows briefly once every several years.  The Pizza Margherita was invented in Naples in 1889 to honour Italy's Queen Margherita of Savoy who was visiting the city.  Pizza is one of the very few words which  is understood all over the world. More than 20% of Italy's population is over 65 years old, it's the highest percentage in Europe.  Italy borders with Austria, France, Vatican City, San Marino, Slovenia and Switzerland and it's longest border is with Switzerland.  Everyone over 18 can vote, however you have to be at least 25 to vote for the senate's elections.  The Italian flag was inspired by the French, which was introduced during Napoleon's 1797 invasion of the peninsula.  The thermometer is an Italian invention.  The average Italian consumes half a pound of bread per day.  Italy's famous explorers include; Christopher Columbus, Marco Polo, John Cabot and Amerigo Vespucci.  Today's modern Italian originated in the region of Tuscany.  The name Italy comes from the word italia, meaning "calf land" perhaps because the bull was a symbol of the Southern Italian tribes, and finally Italy is one of the most crowded nations in Europe. 

I hope you enjoy the recipes below and "bere vino ed essere felice"

Just One Perfect Platter of Fettuccine Alfredo - did you know Fettuccine Alfredo a dish so simple, but so so good and the original Fettuccine Alfredo sauce didn’t use cream? Just butter, Parmesan, and black pepper. The Alfredo in fettuccine Alfredo is Alfredo di Lelio who operated a restaurant in Rome. Legend has it that he fancied up a basic pasta with butter-and-cheese dish, to appeal to his wife, who was suffering from morning sickness. When he later served it at his restaurant, it was a hit. Americans can thank Hollywood for our love of Alfredo sauce. In the late 1920s, movie stars Douglas Fairbanks Sr. and Mary Pickford ate at di Lelio’s restaurant while on honeymoon in Rome, and brought the dish back to the States. It’s been here ever since.  The first time I tried this dish a friend in New York make me a big bowl and I thought I had died and gone to heaven.

1 lb. fettuccine
salt and freshly ground black pepper
2 Tbl. butter, soft
1 cup heavy whipping cream
1 cup freshly grated Parmesan cheese (divided)
pinch of freshly grated nutmeg
Fresh parsley, chopped

Into a pot of boiling salted water cook pasta to al dente, drain well and drizzle with just a touch of olive oil and place back into pan.  Into a large saute pan add cream and bring to a boil, reducing slightly, swirl in the butter.  Season with salt, pepper (I like lots of pepper) and some nutmeg, reduce heat and stir in 1/2 cup cheese.  Pour pasta into pan with sauce and with tongs carefully toss. Taste and adjust flavorings.  Pour onto a platter and garnish with Parmesan and parsley.  Serve with hot crunchy garlic bread and a tossed garden salad with a lively vinaigrette.  Note:  I usually never add the nutmeg, but go my own way with the addition of fresh lemon juice and lemon zest.  Other additions to add to fettuccine alfredo can be; grilled or sauteed shrimp, cooked mushrooms sliced, cooked chicken, artichokes, sun-dried tomatoes, etc.  Note;  here is another way I love this dish; 1 cup heavy whipping cream, 1/2 cup half and half, 1 Tbl. fresh orange zest, 2 Tbl. fresh lemon zest, 2 Tbl. fresh mint chiffonade, salt and freshly ground black pepper, 2 Tbl. brandy, 1 cup Parmesan and 1 lb. fettuccine.  Boil the pasta as listed above.  Into large saute pan add cream, half and half, and zests bring to a boil stirring with wooden spoon to reduce.  Stir in brandy and mint cooking about 2 minutes, season with salt and pepper.  Remove cooked pasta from water and place into sauce, stirring to combine, taste and adjust salt and pepper. Pile onto serving platter and garnish with fresh parsley and shards of more Parmesan.
  
The Famous Pizza Margherita

Dough
1 envelope active dry yeast
2 cups warm water (105 degrees)
1/2 tsp. sugar
4 cups all purpose flour
2 tsp. salt
Extra virgin olive oil
Sauce and Topping
2 Tbl. extra virgin olive oil
1 medium yellow onion, minced
2 large garlic cloves, finely minced
1/2 tsp. dry oregano
pinch of red pepper flakes (I like these, but you can omit)
1 (28 oz.) can whole tomatoes, crush with your fingers (I like Cento)
Fresh basil leaves
Fresh mozzarella, thinly sliced
salt and freshly ground black pepper

Sauce;  into a saute pan add olive oil then add onions cooking to soften, add garlic and oregano cooking a few minutes.  Add tomatoes and season with salt, pepper and red pepper flakes, bring sauce to a boil then reduce to simmer so it thickens slightly.  Taste and adjust flavorings. Dough; into a large bowl add yeast and mix with 1/2 cup water and sugar and let stand to foamy about 5 minutes.  Add the remaining 1 1/2 cups of water, 4 cups of flour and salt and stir to form a soft dough.  Turn dough out onto well floured work surface and knead adding flour as required to form a silky but soft dough.  Transfer dough to a lightly oiled bowl and brush all over with olive oil.  Cover with plastic wrap and refrigerate overnight.  Transfer dough to lightly floured surface and punch down.  Divide dough into 4 pieces and form each piece into a ball.  Rub each ball with oil and transfer to baking sheet covering loosely with plastic wrap and let rise for 1 hour.  Preheat oven to 500 degrees and place a pizza stone in oven for about 45 minutes.  Onto a lightly floured work surface stretch one ball of dough into a 13-inch round and transfer to a floured pizza peel, adding flour where the dough sticks.  Spread some of the tomato sauce over dough, add cheese,  and 1 Tbl. of olive oil.  Season with salt and pepper and slide the pizza onto the stone.  Bake about 8 to 10 minutes.  Add some of the basil leaves on top of pizza and let stand about 3 minutes before serving.  Repeat with remaining dough and toppings. Note: be very careful and use hot pads.

Easter Bread

3 cups all purpose flour
1/4 cup sugar
1 package active dry yeast
1 tsp. salt
2/3 cup warm milk
2 Tbl. butter, soft
1 large orange, zested
2 eggs
1/2 cup mixed candied fruit, chopped
1/4 cup almonds, chopped
1/2 tsp. anise seed
Vegetable oil
Glaze
2 cups powdered sugar, sifted
Whole milk
1 tsp. orange zest
Sprinkles (pretty pastel colored sprinkles)

Note;  Easter bread has colored eggs tucked inside, but I don't do that.  I use colored sprinkles and a glaze.  Into a bowl of electric mixer combine 1 cup flour, sugar, yeast and salt. Add milk and butter beating for about 2 minutes.  Add eggs and 1/2 cup flour and beat again for about 2 minutes.  Stir in the fruit, zest, nuts and anise seed mixing well to combine.  Stir in enough remaining flour to form a soft dough.  Place dough onto lightly floured work surface and knead to smooth or about 8 minutes.  Place dough into a large greased bowl and turn once. Cover with a clean kitchen towel and let rise in warm spot until doubled.  Punch down dough in bowl and divide in half then roll each piece into a 24-inch rope.  Twist ropes together and place onto baking sheet to form a ring, pinching ends together. Preheat oven to 350 degrees.  Cover and let rise until doubled.  Bake for about 35 minutes or until golden brown.  Remove and cool on wire rack.  Glaze;  into a bowl whisk the powdered sugar with a little milk to achieve glaze consistency, whisk in orange zest.  When bread is slightly cooled drizzle with glaze and top with sprinkles if desired.

Panettone - lovely Italian Christmas bread - the first time I ever tried this was a store bought version and I thought how awful and dry! But then, a neighbor lady in San Diego made her homemade version and I said, ahhhh, now this is good stuff!  This is actually that neighbors recipe.  She was an older lady originally from New York and her name was Beatrice.  This also makes great French toast.  

1/2 lb. butter, melted
2 cups warm water (115 degrees)
4 Tbl. yeast
2 tsp. salt
1 cup sugar
2 oranges, zested
4 eggs, beaten
6 egg yolks, beaten
10 1/2 cups all purpose flour
2 cups citron, diced
1 cup golden raisins
1 cup dark raisins
1/4 cup rum 

Into a bowl add raisins and pour over rum, tossing to combine and soak.  Into a large bowl of electric mixer with dough hook add warm water and yeast dissolving yeast.  Mix in melted butter, sugar, salt, zest, eggs and yolks.  Stir most of the flour into mixture and stir until blended.  Onto a work surface sprinkle on some flour and turn dough out onto board and knead for 10 minutes.  When dough is smooth, knead in citron and raisins (draining raisins).  Place the dough into a greased deep round cake pan, add a collar of double thick heavy duty foil a few inches high so bread can rise and brush top with melted butter.  Cover and allow to rise until dough has doubled.  Preheat oven to 425 degrees.  Bake for about 45 minutes or until golden brown.  Remove from oven and place onto cooling rack and allow to cool completely.  

Biscotti

3/4 cup sugar
1/4 cup olive oil
2 tsp. almond extract
2 eggs
1 3/4 cups all purpose flour
1 tsp. baking powder
pinch of salt
1/2 cup dried cranberries
1 1/2 cups pistachios
White Chocolate Glaze
2 cups white chocolate chips (good quality)

Preheat oven to 300 degrees.  Into a bowl combine oil and sugar.  Mix in extract and beat in eggs.  Into a bowl combine flour, salt and baking powder and gradually stir into egg mixture.  Mix in cranberries and nuts.   Divide dough in half and form two 12x2 inch logs.  Place onto lightly greased baking sheet and bake for about 35 minutes.  Remove from oven and set aside for 10 minutes.  Reduce heat to 275 degrees.  With a sharp serrated knife slice the logs on diagonal into 3/4-inch thickness and lay on their sides on baking sheet.  Bake another 8 to 10 minutes or until dry.  Remove to cooling rack.  Glaze; into a double boiler add chips and melt to smooth.  Take each biscotti and dip one end about 1-inch into chocolate and place onto cooling rack to harden.  

Saltimbocca

1 1/2 lbs. veal cutlets, pounded
12 fresh sage leaves
12 slices prosciutto ham
all purpose flour, for dusting   
2 Tbl. butter
olive oil
1 cup white wine
1 1/2 lbs. fresh spinach
salt and freshly ground black pepper
Lemon wedges, garnish

Onto work surface lay pounded veal and add one sage leaf and one slice of ham to each, rolling up and securing with toothpicks.  Season each with salt and pepper and lightly dust each piece with flour.  Into a large saute pan add butter and a good drizzle of olive oil.  Add veal sauteing and turning with tongs until browned on each side and cooked through.  Remove to platter and lightly tent with foil to keep warm.  Add wine to pan and bring to a boil, reduce heat and reduce wine by half.  Add spinach and toss to combine to wilt, season lightly with salt and pepper, add a good squeeze of fresh lemon juice.  Place the spinach/wine mixture onto platter and arrange veal on top (remember to remove toothpicks), spooning over some of the wine sauce.  Serve with Italian mashed potatoes.

Italian Mashed Potatoes

3 lbs. russet potatoes, peeled and cut into chunks
7 garlic cloves, sliced
1 cup ricotta cheese
1/2 package cream cheese
1 1/2 cups Fontina cheese, shredded (I don't use an aged Fontina, but go ahead if you want to) you can also substitute with provolone or gruyere if desired
1/4 cup Parmesan cheese, grated
heavy whipping cream
salt and freshly ground black pepper
1/2 cup Panko bread crumbs
2 Tbl. olive oil
1/4 cup fresh parsley, chopped

Into a large pot of boiling salted water add potatoes and garlic and cook about 20 to 25 minutes or until tender.  Drain well and return to pot with garlic.  Preheat oven to 400 degrees and spray a large baking dish with cooking spray.  Add ricotta cheese and cream cheese along with some cream to potatoes and garlic mashing to desired consistency, adding more cream if needed.  Stir in fontina cheese and half of Parmesan cheese.  Taste, adjust flavorings with salt and pepper.  Place the potato mixture into baking dish.  Into a small bowl add Panko with remaining Parmesan cheese, parsley and olive oil mixing to combine.  Sprinkle evenly over potatoes and bake for about 25 minutes.  Remove from oven and serve.  

Pasta with Asparagus Cream Sauce

1 bunch fresh asparagus
2 shallots, minced
2 garlic cloves, sliced
1 Tbl. fresh lemon zest
1 cup heavy whipping cream
1 lb. penne pasta
1/4 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
1/4 cup pine nuts, lightly toasted
1/4 cup fresh parsley, chopped

Remove woody stems from asparagus and steam until tender.  Cut off the tips and save.  Into a saute pan, add a good drizzle of olive oil and add shallots, cooking to soften, add garlic and cook stirring a couple of minutes, stir in whipping cream and asparagus stems (that have been sliced into 1-inch pieces) over low heat.  Add the cheese and using an immersion blender puree sauce to smooth consistency, season with salt, pepper and lemon zest.  Into a pot of boiling salted water add pasta and cook al dente, drain and place pasta into pan with sauce and stir in reserved asparagus tips.  Pour onto serving platter and garnish with extra cheese, parsley and pine nuts.

Brussels Sprouts Salad

2 lbs. fresh Brussels sprouts, trimmed and sliced thinly
1/2 cup Pecorinio Romano cheese, grated
3/4 cup walnuts, chopped and lightly toasted
Dressing
2 Tbl. Dijon
3 Tbl. apple cider vinegar
1 garlic clove, finely minced
1/3 cup extra virgin olive oil
salt and freshly ground black pepper

Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings.  Into a large bowl add sliced Brussels sprouts and toss with some of the dressing, let sprouts sit for about 1 hour. Stir in nuts and cheese and pile on to serving platter.

Minestrone

1 large onion, diced
1 cup pancetta, diced
3 large carrots, peeled and diced
2 zucchini, trimmed and diced
3 garlic cloves, minced
3 celery stalks, thinly sliced including leafy tops
3 large Yukon gold potatoes, peeled and large dice
6 cups chicken stock (good quality)
1 (14 oz.) can diced tomatoes with juice (I like Cento)
1 (15 oz.) can cannellini beans, drained and rinsed in cold water
1 (15 oz.) can red kidney beans, drained and rinsed in cold water
1/2 cup fresh parsley, chopped
olive oil
salt and fleshy ground black pepper
1 tsp. Italian seasonings
2 cups ditalini pasta
Parmesan cheese, grated
Pesto, for garnish (homemade is best)

Into a large Dutch oven add a good drizzle of olive oil and add onions, carrots and celery, cooking and stirring to soften, add garlic and pancetta and cook a couple more minutes.  Add potatoes and stock bringing to a boil then add pasta stirring and cooking about 20 minutes or until potatoes are tender.  Stir in beans, zucchini, tomatoes with juice, Italian seasonings, salt and pepper, taste and adjust flavorings. To serve; dish up into bowls and garnish with a spoonful of pesto and cheese.  
  
Stuffed Zucchini Flowers - I don't make these too often, but every time I do I always wonder, why don't I make these more often?  mmmmm

12 large zucchini flowers
1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
2 tsp. fresh bail, chopped
2 cups breadcrumbs
2 Tbl. fresh lemon zest
salt and freshly ground black pepper
2 eggs, beaten
2 Tbl. heavy whipping cream
Fresh lemon wedges

Preheat oven to 400 degrees.  Into a bowl mix ricotta and Parmesan cheese with basil, salt and pepper.  Fill each flower with some of the ricotta mixture pushing down the filling into the flowers.  Lightly twist the flower to enclose the filling.  Place the eggs and cream into a bowl and whisk, add breadcrumbs to another bowl, seasoning with salt, pepper and lemon zest.  Spray a baking dish with cooking spray.  Dip each flower into egg mixture then into crumbs.  Place onto baking sheet and lightly spray flowers with cooking spray.  Bake for about 20 minutes or until nicely golden brown.  Remove and place onto a platter, sprinkle again with a touch of salt and garnish with lemon wedges.

Chicken with Mustard Sauce

8 chicken breasts, skin on and boneless
salt and freshly ground black pepper
1 tsp. dried oregano
fresh parsley, chopped, garnish
Sauce
1/4 cup Pancetta, diced
1/2 white onion, finely diced
2 garlic cloves, minced
1 cup white wine
1 cup chicken stock
1 Tbl. fresh thyme, chopped
1 Tbl. Dijon
1/2 cup Mascarpone cheese

Preheat oven to 375 degrees.  Rinse chicken in cold water and pat dry with paper towels.  Season with salt, pepper and oregano and place onto baking sheet roasting to brown and cooked through.  Sauce;  into a large saute pan add pancetta and cook until golden brown, add onions and cook stirring a few minutes, add garlic and cook about 2 minutes.  Add wine and stir to remove bits from bottom of pan bring to a boil, reduce wine by half.  Reduce heat to medium low and add to pan;  chicken stock, thyme, mustard, salt and pepper to pan cooking about 10 minutes. Whisk in the mascarpone, taste and adjust flavorings.  Place the cooked chicken into sauce and spoon sauce over breasts.  Heat for about 8 minutes and place onto a platter.  Spoon over sauce and garnish with parsley.

Gnocchi with Lemon Butter Sauce

2 cups ricotta cheese, drained
4 egg yolks
2/3 cup fresh Parmesan cheese, grated
2 tsp. fresh lemon zest
salt and freshly ground black pepper
1 1/2 cups all purpose flour
fresh parsley, chopped (garnish)
Sauce
1 stick butter
2 tsp. fresh lemon juice
1 lemon, zested
1 Tbl. fresh thyme, chopped

Into a bowl combine ricotta, yolks, cheese, zest, salt and pepper.  Add 1 cup of flour and mix to combine to bring dough together.  Do not overwork dough, place dough onto a lightly floured work surface and divide dough into large balls and roll into long longs about 1/2-inch thick.  Cut into 1-inch slices and place onto lightly floured baking sheet.  Continue making rest of dough.  Cooking; into a pot of lightly salted water add  gnocchi and remove when they float to the top about 2 minutes.  Drain and place into a large serving bowl.  Sauce;  into a saute pan add butter and melt and the butter turns a light golden brown, add the juice, zest and thyme seasoning with some salt and pepper.  Pour sauce over gnocchi and gently toss.  Serve with extra cheese.  Garnish with parsley.

Eggplant Parmesan - a timeless and delicious recipe

2 1/2 lbs. firm eggplant sliced lengthwise about 1/2-inch thick
salt and freshly ground black pepper
3 cups breadcrumbs
4 eggs
4 cups Parmesan cheese, grated
1/2 cup whole milk
1 1/2 cups all purpose flour
3 garlic cloves, 
5 cups Marinara sauce
1 lb. mozzarella cheese, shredded
Simple Marinara sauce
2 (28 oz.) cans whole  tomatoes, I like Cento
1 large onion, finely minced
1/4 cup olive oil
6 garlic cloves, minced
salt and freshly ground black pepper
pinch of red pepper flakes
1/2 tsp. dried oregano
2 bay leaves
1/2 tsp. dried basil

Sauce; into a bowl add tomatoes/juice and crush with your fingers, add a touch of water to the can and swirl around to remove any remaining juices.  Into a large saute pan, add olive oil, add onion and cook stirring to soften, add garlic cooking for a few minutes, but do not brown.  Add tomatoes in bowl using a spatula to remove all juices from bowl.  Add red pepper flakes, oregano, salt, pepper, bay leaves and basil and simmer sauce for about 30 minutes.  Can't get any easier than that!  Eggplant; salt the sliced eggplant and lay on a baking sheet lined with a metal cooling rack.  After about 30 minutes, rinse the eggplant in cold water and pat dry with paper towels.  Preheat oven to 375 degrees.  Into a large baking pan toss the breadcrumbs, 2 cups of cheese and 1 cup of olive oil, season with salt and pepper.  Into another bowl add eggs and milk and whisk to combine.  Place the flour onto a plate.  Dredge each eggplant sliced in the flour, then egg, then breadcrumbs lightly pressing on crumbs.  Lay eggplant onto parchment lined baking sheets so they don't touch.  Bake the eggplant for about 25 minutes, until golden and browned.  Remove from oven.  This is an easier method then pan frying each eggplant piece.  Into a large baking pan add some sauce, then half of the golden brown eggplant in a single layer, add some more sauce and sprinkle with some of the Parmesan and half of the mozzarella.  Repeat layers and spread sauce on top with more cheese.  Bake lightly covered with foil for 30 minutes, then uncover and bake another 15 minutes or so until bubbly, browned and melted.  Turn on broiler and place under broiler just for a minute or so.  Don't let it burn.  Remove and let cool for about 10 minutes before slicing into mouth watering pieces.  Serve with a tossed salad and Italian bread dipped in herbed and balsamic olive oil, mmmm makes my mouth water just thinking about it.

Fish with Olives and Sun-dried Tomatoes

6 (8 oz.) halibut or cod fillets
salt and freshly ground black pepper
olive oil
1/3 cup all purpose flour
6 whole frozen artichokes, thawed, thinly sliced and patted dry with paper towels
3 tsp. capers, rinsed
1/2 cup green olives
2 garlic cloves, thinly sliced
1/4 cup sun-dried tomatoes in oil, chopped
1 cup dry white wine
3 Tbl. fresh lemon juice
1/4 cup fresh parsley, chopped
2 Tbl. butter

Into a shallow large bowl add flour and season with salt and pepper.  Dredge the fish fillets into flour to coat well and shake off excess.  Into a large saute pan, add a good swirl of olive oil and fry artichokes about 6 minutes on each side to lightly golden brown.  Stir in capers, olives, garlic and sun-dried tomatoes.  Remove and place into a bowl.  Heat some more oil in pan and add fish to pan cooking to golden brown on each side.  Remove fish and place onto large serving platter tenting with foil.  Return artichoke mixture to pan and add wine bringing to a boil and reducing wine by half.  Stir in lemon juice, butter and parsley.  Pour sauce over fish and serve. 

My All-time Favorite Chicken Marsala - mmmmm

6 chicken breasts, boneless and skinless
all purpose flour
salt and freshly ground black pepper
1 tsp. fresh rosemary, chopped
6 oz. prosciutto, thinly sliced
2 cups crimini mushrooms, halved
1 oz. dried porcini mushrooms
1/2 cup Marsala wine
1/2 cup chicken stock (good quality)
2 Tbl. butter
1/4 cup fresh parsley, chopped

Rehydrate porcini mushrooms in 1 cup of warm water for about 30 minutes.  Remove from water and pat dry with paper towels and chop, saving liquid.  Place the chicken breasts onto plastic wrap on work surface and add more plastic wrap on top.  Pound the chicken with a meat mallet to about 1/4-inch thick.  Place flour onto a plate and season with salt, pepper and rosemary, mixing to combine.  Into a large saute pan over medium high add a good drizzle of olive oil to nice and hot.  Dredge chicken into flour, shaking off excess and add to pan frying until golden brown on each side, cooking chicken in batches.  Remove to platter and lightly tent with foil to keep warm while cooking remaining chicken.  Lower heat a little and add prosciutto and cook about 1 minute.  Add mushrooms and saute to nicely browned, season with salt and pepper.  Pour in Marsala and 1/4 cup of porcini soaking liquid boiling for a few seconds.  Add stock and simmer to reduce sauce slightly.  Stir in butter and return chicken to pan simmering about 2 minutes.  Taste and adjust flavorings with salt and pepper.  Stir in parsley and place chicken and sauce onto large deep sided serving platter.  Serve with a salad, bread and of course wine.

Easy Spinach Tart

1 package frozen puff pastry, thawed
1 large leek, trimmed and rinsed in cold water (use only white and up to light green part) thinly sliced
2 (15 oz.) cans artichoke hearts (drained and chopped) do not use marinated ones
2 cups fresh spinach, chopped and rinsed in cold water, patted dry with paper towels
4 eggs
1/4 cup heavy whipping cream
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil leaves, chiffonade
salt and freshly ground black pepper

Preheat oven to 350 degrees.  Roll out puff pastry to fit a 12x9 inch tart pan.  Into a saute pan, add a good drizzle of olive oil add leeks and artichokes cooking to soften and lightly brown.  Add spinach and cook stirring about 3 minutes, remove from heat to cool.  Into a bowl beat eggs, cream, ricotta and cheese, add basil and season with salt and pepper.  Place the artichoke mixture onto bottom of pan, pour over egg mixture.  Brush the sides of pastry with some cream and bake for about 40 minutes until golden brown.  Remove to cooling rack and let sit for about 15 minutes before slicing into.

Delicious Easy Deep Dish Pizza

Dough
2 1/2 cups all purpose flour
1 stick butter, cut into pieces
salt
2 eggs
4 Tbl. fresh lemon juice
Filling
1 lb. ricotta cheese
1 cup pizza sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
2 cups spicy Italian sausage
1 onion, chopped 
1 red bell pepper, seeded and chopped
salt and freshly ground black pepper
1 tsp. dried oregano
red pepper flakes

Into a saute pan, add sausage, crumble and cook to brown, add onions and bell pepper, cooking for a few minutes to soften.  Drain all in a colander.  Dough; into a bowl of food processor add flour, salt and butter and pulse a few times, add eggs and lemon juice and pulse until dough comes together.  Place onto lightly floured work surface and shape into a disc, wrapping in plastic wrap refrigerating for about 1 hour.  Preheat oven to 350 degrees.  Remove dough and cut into two pieces and roll between parchment paper to about 1/4-inch thick.  Oil a 9-inch springform pan and place one portion of rolled out dough into a springform pan pressing into place and up sides of pan.  Add ricotta cheese and sprinkle on oregano and red pepper flakes, then add pizza sauce, add cooked sausage and cover with cheeses.  Roll out other piece of dough and place over filling, trimming dough and pinch together sides of dough.  Into a small bowl add one egg and beat with a little water, brushing this over the top of pie.  With a sharp bladed knife make slits into top of dough and bake for about 1 hour or until golden brown.  Remove from oven to cooling rack.  Cool slightly and then run a thin bladed knife around edges of pan, then remove from springform.

Chicken Cacciatore - always a classic, always delicious (when I was in culinary school there was this woman who occasionally was a guest chef and filled in occasionally.  She used to make the most delicious version of this dish, but never would share her recipe and I would stand and watch her make it, but I think she would sneak in a "secret ingredient")

1 (4 lb.) whole chicken, cut into pieces
3 garlic cloves, minced
olive oil
2 celery stalks, sliced
2 large carrots, peeled and diced
2 cups crimini mushrooms, sliced
1 large onion, chopped
1 large red bell pepper, seeded and rough chopped
1 cup chicken stock (good quality)
1 cup dry white wine
1 (14 oz.) can crushed tomatoes (I like Cento)
1 (14 oz.) can whole tomatoes (I like Cento brand)
salt and freshly ground black pepper
1 tsp. fresh oregano, chopped
pinch of red pepper flakes
1/4 cup fresh parsley, chopped

Into a large Dutch oven add a good drizzle of olive oil.  Rinse chicken well in cold water and pat dry with paper towels.  Season chicken well on both sides with salt and pepper.  Add to oven and fry to golden brown, do not overcrowd.  Remove browned chicken to platter and continue cooking remaining chicken.  Add more oil and add onions, garlic, celery, bell pepper and carrots, cooking to soften.  Remove to plate with chicken.  Add more oil and add mushrooms, cooking and stirring to brown.  Add wine and bring to a boil scraping up browned bits from bottom of pan, reduce heat and reduce wine.   Add chicken stock and tomatoes, season with salt and pepper, add oregano and red pepper flakes, add chicken back to pan along with cooked vegetables and mix gently.  Cover and simmer for a couple of hours.  Stir in parsley.  To serve; either serve out of the Dutch oven or pour into a deep sided serving platter and garnish with extra parsley.  Serve with cooked creamy polenta or cooked pasta tossed with some olive oil, salt and pepper.  Hot crunchy garlic bread and a salad.

Bucatini with Shrimp (one of my favorite types of pasta)

1 lb. bucatini
2 lbs. large shrimp, cleaned and deveined
salt and freshly ground black pepper
Sauce
2 garlic cloves, finely minced
1/3 cup black olives, pitted and sliced
1 small sweet onion, finely chopped
3 ruby red tomatoes, chopped (or summer garden heirloom tomatoes)
1 (28 oz.) can crushed tomatoes (I like Cento brand) use juice also
olive oil
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 tsp. Italian seasonings
Fresh basil, sliced
1/4 cup fresh parsley, chopped

Sauce; into a large saute pan, add a good drizzle of olive oil and add onion and garlic cooking to soften.  Stir in chopped tomatoes, crushed tomatoes and any juice, red pepper flakes, dried herbs stirring for about 6 minutes to soften, season with salt and pepper.  Into a large pot of boiling salted water add pasta and cook al dente.  Season shrimp with salt and pepper and place into a saute pan drizzle with a little oil cooking about 3 minutes per side.  Add shrimp to sauce.  Drain pasta and mix with a touch of olive oil.  Pour pasta on to serving platter and pour over sauce with shrimp, garnish with fresh basil and parsley.

Italian Chopped Salad - rinse all lettuces in cold water and pat dry with paper towels

1 head of romaine hearts, chopped
1 head of radicchio, chopped
1 bunch of frisee lettuce, chopped
1 small red onion, thinly julienned
3 large ruby red tomatoes, quartered
1 red bell pepper, seeded and julienned
1/2 cup Kalamata olives, pitted
1 (14 oz.) can garbanzo beans, drained and rinsed
1 cup Provolone cheese, thinly sliced
1 cup bocconcini, you can leave whole slice in half
2 cups Salami, thinly sliced
Vinaigrette
1/2 cup olive oil
1/4 cup white wine vinegar
1 small garlic cloves, finely minced
1/2 tsp. dried basil
1 Tbl. fresh parsley, chopped
2 tsp. Dijon
salt and freshly ground black pepper
Croutons - homemade are best and so easy to make

Dressing; into a jar with lid add dressing ingredients, shake well and taste to adjust flavorings.  Into a large bowl add lettuces, red onion, bell pepper, olives, beans and pour over some of the dressing, tossing well with tongs to combine.  Pour salad onto a large serving platter and add tomatoes, cheeses and salami the drizzle over some more dressing and top with croutons.

Green Beans with Walnuts

1 lb. green beans, trimmed
1/2 cup blue cheese, crumbled (I like Maytag)
1/2 small red onion, julienne
1/4 cup fresh parsley, chopped
1/3 cup walnuts, rough chopped and lightly toasted
salt and freshly ground black pepper
Dressing
1/4 extra virgin olive oil
1 fresh lemon,  juiced
1 Tbl. white wine vinegar
salt and freshly ground black pepper
1 tsp. Dijon

Dressing;  into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings.  Into a pot of boiling salted water add beans and cook about 5/6 minutes or until crisp/tender, do not overcook.  Drain well and plunge into a bowl of ice water, drain again and pat dry with paper towels.  Pour into a bowl and add a good  drizzle of dressing tossing to combine, add onions/parsley and taste and season with salt and pepper.  Pour onto platter and add blue cheese and walnuts, drizzling with more dressing.

Garbanzo Bean Salad - love

2 (14 oz.) cans garbanzo beans, drained and rinsed in cold water
1 small red onion, thinly julienned
1 pint grape tomatoes, sliced in half
3 Tbl. fresh basil, sliced
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
Vinaigrette
1/2 cup extra virgin olive oil
2 Tbl. fresh lemon juice
1/4 cup red wine vinegar
2 Tbl. Dijon
1 garlic finely, finely minced
1 Tbl. fresh lemon zest
salt and freshly ground black pepper

Vinaigrette;  into a jar with lid add ingredients and shake well, taste and adjust flavorings.    Into a bowl add beans, onion, tomatoes, basil, parsley, salt, pepper and red pepper flakes.  Pour on some dressing and mix to combine, add more dressing if needed.  Cover and refrigerate about 1 hour.  To serve, pour into a pretty serving bowl and garnish with large sprig of fresh basil.

Italian Potato Salad

3 lbs. red potatoes, cut into 2-inch pieces, no need to peel unless you want to
1 roasted red bell pepper, seeded and julienned
1/2 cup fresh parsley, chopped
1 small red onion, thinly julienned
1/3 cup Pancetta, chopped
2 Tbl. fresh capers, rinsed
3 Tbl. fresh basil, chiffonade
Dressing
2 Tbl. shallots, finely minced
3 Tbl. red wine vinegar
1 Tbl. Dijon
2 tsp. honey
pinch of red pepper flakes
1/2 cup olive oil
salt and freshly ground black pepper

Into a large pot of boiling salted water add potatoes and cook about 15 to 20 minutes or until tender, drain well and refresh in cold water.  Pour into a bowl.  Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings.  Pour a couple of tablespoonfuls of dressing over cooked potatoes and toss to combine.  Season with salt and pepper.  Into a small saute pan cook pancetta to brown and crisp, remove to paper towels to drain.  Add onion, capers, red peppers, and parsley to bowl with potatoes and toss with more dressing, cover and refrigerate.  Remove and pile onto red leaf lettuce lined platter and garnish with basil and pancetta. 

Scallops - sweet, luscious and simple

24 fresh large scallops on the shell if possible *see note below (cleaned)
3 garlic cloves, finely, finely minced
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1/4 cup fresh parsley, chopped and divided
olive oil
salt and freshly ground black pepper
1 cup breadcrumbs
1/4 cup butter, melted
Note;  purchase 8 natural scallop shells to use if you can't get fresh scallops in their shells, I know Amazon.com carries them

Preheat oven to 475 degrees.  Rinse and pat dry the scalp shells and arrange on baking sheet.  Into a large bowl add breadcrumbs, melted butter, garlic, half of parsley, juice and zest, season with salt and pepper mixing to combine.  Place the scallops into a large bowl and sprinkle the breadcrumbs over them, tossing gently to get coated.  Place 3 scallops per shell and sprinkle on any extra breadcrumbs.  Place into oven for about 15 to 20 minutes so crumbs get crispy.  Remove from oven and place shells onto large serving platter and sprinkle on remaining parsley.  Serve immediately.

Mushroom Risotto - always delicious

2 cups mixed mushrooms, rough chopped
4 Tbl. butter, divided
1 small onion, finely minced
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken stock, warmed
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
1/4 cup mascarpone cheese
1/2 freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped

Into a large saute pan add butter and good drizzle of olive oil.  Add mushrooms and cook until nicely browned.  Add onions and cook to soften, stir in thyme.  Add rice and stir until coated with butter.  Heat should be about medium low stir in wine and reduce wine until almost absorbed.  With a large ladle, add one ladle of stock and stir rice constantly until reduced, continue doing this until all stock is used up, this takes some time so be patient.  Patience produces a lovely creamy delicious rice.  Season with salt and pepper.  Stir in the mascarpone cheese, 2 Tbl. butter and Parmesan stirring to combine, then stir in parsley.  Remove from stove and pour into a large serving bowl or deep sided platter.  Serve immediately.

Pasta with Cream and Sausage

1 lb. rigatoni pasta
1 1/2 cup canned diced tomatoes
1/2 yellow onion, chopped
2 garlic cloves, minced
5 Italian sausages, remove casings
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1/2 tsp. dried oregano
pinch of red pepper flakes
1/2 cup fresh parsley, chopped
Parmesan cheese, grated

Into a saute pan, add a good drizzle of olive oil and add sausage, crumbling stirring to  brown.  Add onions and garlic and cook stirring to soften.  Add tomatoes, oregano, salt, pepper and red pepper flakes cooking on low for a few minutes.  Add cream, mixing to combine and cook until cream thickens up.  Into a large pot of boiling salted water bring pasta to a boil cooking to al dente, drain well. Add cooked pasta to sauce tossing to combine, taste and adjust flavorings and stir in some cheese and parsley.  Pour onto a platter and add extra cheese.

Broccoli with Garlic and Pesto

1 large head of fresh broccoli
3 garlic cloves, thinly sliced
salt and freshly ground black pepper
pinch of red pepper flakes
1/4 cup sun-dried tomato pesto
1/4 cup pine nuts, lightly toasted 
Sun-dried tomato pesto
1 1/2 cups sun-dried tomatoes in oil
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil
3 Tbl. pine nuts, toasted
3 garlic cloves
salt and freshly ground black pepper
3/4 cup extra virgin olive oil

Pesto; into a food processor add pesto ingredients except oil and pulse to combine, pour oil while motor is running and process to pesto consistency.  Taste and adjust flavorings.  Broccoli; rinse broccoli in cold water, and cut into florets.  Place into a large pot of boiling salted water and simmer for about 4 minutes until crisp tender and drain well, patting dry with paper towels if needed.  Into a large saute pan, add a good drizzle of olive oil and cook garlic stirring for about 1 minute to soften, but do not brown.  Stir in pepper flakes and pesto, add broccoli and stir cooking about 4 minutes until coated and tender.  Place on serving platter and garnish with pine nuts.

Sausage and Artichoke Pasta

1 lb. penne or rigatoni pasta
5 Italian sausages, I personally like a hot and sweet combo (casings removed)
4 garlic cloves, finely minced
1 small red onion, chopped
1 cup dry white wine
1 (15 oz.) can artichoke hearts, drained or use fresh or frozen (I usually use either fresh or canned)
salt and freshly ground black pepper
pinch of red pepper flakes
1/2 cup fresh parsley, chopped
1/4 cup sun-dried tomatoes in oil chopped (use some of the oil in jar)
1/4 cup freshly grated Parmesan cheese

Into a saute pan add a good drizzle of olive oil and add sausage cooking until browned, add garlic and onion cooking for a few minutes to soften.  Add artichokes and cook to heat through, add wine and reduce scraping up bits on bottom of pan.  Season with salt, pepper, red pepper flakes and sun-dried tomatoes with the oil.  Into a pot of boiling salted water add pasta and cook al dente, drain (save about 1/4 cup of cooking water) and add pasta to pan with sausage, tossing to combine.  If pasta seems a little dry add a touch of the cooking water and stir to combine.  Stir in parsley and a couple Tbl. of cheese then pour onto platter and garnish with remaining cheese and a big sprig of fresh basil.

Peas with Prosciutto

1 sweet onion, such as Walla Walla, finely chopped
Olive oil
1/4 cup thinly sliced prosciutto, cut into pieces
1 lb. fresh peas, shelled
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Freshly Parmesan cheese, shaved with vegetable peeler (garnish)

Into a large saute pan add a drizzle of olive oil with the onions and prosciutto.  Cooking and stirring until onions are soft and prosciutto is browned and crisp.  Remove prosciutto from pan and add peas, 1/2 cup cold water and cook about 5 minutes.  Season with salt and pepper.  To serve; drain the peas and onions into a colander and place into a serving bowl, drizzle with some extra virgin olive oil, mix in parsley and cooked prosciutto, garnish with the Parmesan.


Cannoli - mmmmm

20 ready made cannoli shells - or make your own, but I find the ready made taste good
2 lbs. ricotta cheese
2 cups powdered sugar, sifted
1/2 cup candied citron, finely chopped
1/2 cup semisweet mini chocolate chips
1/3 cup pistachio nuts, finely chopped

Into a bowl add ricotta and mix in powdered sugar, whisking until nice and creamy.  Blend in candied fruit and chocolate.  Place filling into pastry bag with a wide nozzled tube and pipe into shells, from both ends.  Place the nuts onto plate and dip in both ends of the cannoli.  Place onto pretty serving platter.

Fresh Ricotta and Berries

8 cups whole milk
1 cup heavy whipping cream
1/2 cup fresh lemon juice
1 cup fresh blackberries
1 cup fresh raspberries
1 tsp. sugar
3 Tbl. honey
pinch of salt
1/2 cup heavy whipping cream

Into a large saucepan add milk and heat to 180 degrees over low heat stirring constantly.  Stir in lemon juice and remove from heat letting stand for 15 minutes.  You will see a separation.  Line a large colander with a few layers of cheesecloth and place over a large bowl.  Pour in milk mixture and stain for about 1 hour.  Discard liquids and wrap the ricotta in cheesecloth and refrigerate about 1 hour.  Squeeze out any liquid and remove cheesecloth. Into a small bowl add berries and sugar.  Place the ricotta into a food processor and add honey and salt, processing until blended.  While processing add cream in a steady steam processing until creamy.  Place the ricotta mixture into serving bowls and add berries.

Gelato - what is not to love  - thank you Italy for this deliciousness!

1 cup whole milk
1 cup sugar
5 egg yolks, lightly beaten
3 Tbl. fresh lemon zest
3/4 cup fresh lemon juice
2 cups heavy whipping cream

Into a saucepan add milk and heat to 175 degrees; stir in sugar to dissolve.  Whisk a small amount of hot mixture into egg yolks (tempering) and then return to pan whisking constantly.  Add zest and cook over low to just thicken the back of a spoon and temperature reads 160 degrees stirring constantly.  Do not boil.  Remove from heat and stir in lemon juice and cream.  Place into a bowl and press plastic wrap onto surface and refrigerate overnight.  Fill ice cream freezer two-thirds full and freeze according to manufacturers directions.  Refrigerate remaining mixture. Transfer ice cream to freezer containers and freeze until firm.  Repeat with remaining mixture.

Almond Cookies

6 eggs
5 cups all purpose flour
2 cups powdered sugar, sifted
2 Tbl., plus 1 1/2 tsp. baking powder
1 cup Crisco
3 tsp. almond extract
1 1/2 tsp.lemon extract
Glaze
3 cups powdered sugar
1/2 cup milk
1 tsp. almond extract
1 tsp. pure vanilla extract
Colored sprinkles

Preheat oven to 350 degrees.  Into bowl of electric mixer beat eggs until foamy.  Into a large bowl combine flour, powdered sugar and baking powder beating on low and gradually beating in Crisco and extracts to fine crumbs.  Gradually add beaten eggs and you will note dough will be stiff. Roll dough into 1-inch balls and place 2-inches apart onto ungreased baking sheets.  Bake for about 12 to 14 minutes.  Remove from oven and immediately dip into glaze and remove cookies from glaze with a slotted spoon and place onto wire racks with parchment paper underneath to drain. Glaze; into a bowl combine powdered sugar, milk and extracts whisking to smooth.   Top with sprinkles.  Let dry before storing in airtight containers.  Obviously this recipe makes a lot, so these are great for giving away at Christmas.

Oh How I Love Panna Cotta

1 1/4 cup heavy whipping cream
1 1/2 tsp. unflavored gelatin
7 Tbl. sugar
1/2 vanilla bean pod, split lengthwise and seeds scraped out of pod
1 3/4 cups buttermilk (do not use light)
Fresh berries 

Into a large bowl add gelatin with 1 Tbl. of cold water and let rest for 5 minutes (this is called blooming the gelatin).  Place cream and sugar into a saucepan, along with vanilla seeds and heat cream over medium heat stirring to dissolve sugar or about 5 minutes.  Then stir into the bowl with gelatin.  Stir in buttermilk and then strain mixture into another bowl through a fine mesh sieve.  Divide the custard between 6 (8 oz.) ramekins and refrigerate about 4 hours.  To unmold; quickly dip the ramekins into a dish of hot water, then invert custards onto dessert plates.  Garnish with fresh berries and a drizzle of berry sauce if desired. 

Simple Italian Almond Cake - this is a cake I've been making for years and could probably make it with my eyes closed

1 1/2 cups sugar
3 eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1 3/4 cups all purpose flour
1 cup almonds, lightly toasted and ground
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups heavy whipping cream, whipped to almost stiff peaks
Frosting
2 (8 oz.) package cream cheese, soft
1 cup powdered sugar, sifted
pinch of salt
2 tsp. almond extract
3 cups heavy whipping cream, whipped to almost stiff peaks
1 (12 oz.) jar apricot preserves (use a good brand)

Preheat oven to 350 degrees.  Grease and flour two 9-inch round cake pans.  Into a bowl of electric mixer beat eggs, sugar and extracts on high until thick and lemon colored.  Combine into a bowl flour, ground almonds, baking powder and salt and gradually fold into egg mixture alternating with the whipped cream.  Pour batter evenly into cake pans and bake for about 22 to 25 minutes or until pick inserted in center comes out clean.  Remove to cooling racks and cool 10 minutes.  With a paring knife gently run around edges of cakes and turn out on to cooling racks to cool completely.  Frosting; into a bowl of electric mixer beat cream cheese, sugar and salt to smooth, beat in extract and fold in whipped cream.  Slice each cake horizontally into two layers.  Place the bottom layer onto cake plate and spread with some frosting.  Top with another layer and spread with half of the preserves.  Repeat layers and frost sides of cake.  Frost top of cake and sprinkle with almonds.

Bon appétit

When we disobey God, we are against Him. He asks us, though His Commandments, Jesus' teachings, etc., to follow His way. When we disobey God, there are usually consequences. Sometime we have to remember His rules are there to protect us.

"If you love me, keep my commands." - John 14;15

"For everyone has sinned; we all fall short of God's glorious standard." - Romans 3:23

"Don't you realize that your body is the temple of the Holy Spirit, who lives in you and was given to you by God?  You do not belong to yourself, for God brought you with a high price.  So you must honor God with your body." 1 Corinthians 6:10-20

"Why do you keep on saying that I am your Lord, when you refuse to do what I say." - Luke 6:46

"For God did not spare even the angels who sinned.  He threw them into hell, in gloomy pits of darkness, where they are being held until the day of judgement." - 2 Peter 2:4

"But if we confess our sins to God, he can always be trusted to forgive us and take our sins away." - 1 John 1:9