Saints in the Kitchen
As seen on "Our Daily Bread" 08/10/2013
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Joe Gullo’s Italian Cheese Bread
2 pkg. active dry yeast
5 cups whole wheat flour
2 tsp. salt
2 tsp. ground black pepper
3 cups of parmesan cheese
½ cup olive oil
2 tsp. butter, melted
½ cup warm milk
¼ cup fine dry bread crumbs
¼ lb. Swiss cheese, cubed
In a small bowl, sprinkle yeast over very warm water and stir to dissolve. Set aside.
In a large bowl stir flour, salt, pepper and parmesan cheese.
In a large bowl, beat eggs thoroughly; add yeast, olive oil, melted butter and milk to the eggs.
Make a well in the center of the dry ingredients; add egg mixture. With a large spoon, mix egg mixture into dry ingredients.
Put mixture into a Kitchen Aid with a bread hook and knead for 8 – 10 minutes.
Grease a 10 inch tube pan and coat with fine bread crumbs. Place dough in pan. Smooth top of dough, press cubed Swiss cheese into the top surface of dough.
Cover and let rise in a warm place until dough has almost risen to the top of the pan, for about 3 hrs.
Bake in a preheated 350* oven for 1 hour; or until top of the loaf is nice and brown and the cheese on the top bubbles. Do not under bake. Cool on rack for 10 minutes, and then turn out of the pan. Serve hot or cold.
Fr. Paul’s Bananas Foster
4 Bananas, peeled and sliced
½ stick of butter
½ cup brown sugar
2 tsp. Vanilla extract
3 – 4 oz. Maple syrup
3 Tbsp. water, if needed to thin mixture out
¼ tsp. cinnamon
¼ tsp. nutmeg
In a large skillet, over medium heat, melt the butter. Add the brown sugar and let melt. Add the vanilla, maple syrup, cinnamon, nutmeg and if needed water. Let cook. When mixture is hot and bubbly add the bananas. Cook about 2 – 3 minutes, stirring constantly. Serve immediately over ice cream.
Fr. Joe Gullo’s Caponata
¼ cup olive oil
2 eggplants, peeled and diced in ½ in cubes
1 medium onion, finely chopped
2 red peppers, diced in cubes
2 green peppers, diced
4 stalks celery, diced
4 Roma tomatoes, diced
1 cup fresh tomato sauce or canned tomatoes with juices
1 cup golden raisins
½ cup Pine nuts, toasted
¼ cup red wine vinegar
¼ cup capers, drained
½ cup Sicilian green olives, diced
¼ cup fresh mint, chopped
¼ cup fresh basil, chiffonade
1 bunch Italian parsley, chopped
Heat the oil in a large heavy pot over medium heat. Add the eggplant, onions, peppers and celery. Sauté until vegetables are hot and coated with oil. Add tomatoes, tomato sauce, raisins, pine nuts, vinegar, capers and olives. Cover and simmer for 12 minutes until eggplant and onions are tender, stirring occasionally. Mix in the mint, basil and parsley, Transfer the Caponata to a serving bowl. Serve warm, at room temperature or cold.