(CBS) As a co-host of "Everyday Food" on PBS and as a cookbook author, Lucinda Scala Quinn prepares a wide variety of foods. As our "Chef on a Shoestring," she prepares some of her favorite Italian dishes from her childhood for us.

We've given her forty dollars, to prepare a three-course meal for four people. The menu: Roasted Pepper Bruschetta, Cannellini Bean Soup, and Molasses Cookies.

The recipes we're preparing today are from her most recent book, "Lucinda's Rustic Italian Kitchen" (Wiley). In her introduction, Lucinda writes, "This is the food of my heart and soul."

She grew up in a strong Italian-American family, and many of the recipes have been passed down through her family for generations. The classic dishes are easy to prepare. Because many of the dishes call for only a handful of ingredients, Quinn says that it's essential to use only top-quality ingredients.

FOOD FACTS:

Bruschetta: Although we think of bruschetta as toasted bread topped with tomatoes, the term actually refers only to the bread itself. The very traditional Italian garlic bread is made by rubbing slices of toasted bread with garlic cloves. Quinn is serving her bruschetta with roasted bell peppers.

Cannellini Bean: A white Italian kidney bean.

Molasses: A thick brown syrup that is separated from raw sugar during the refinement process; it has a high sugar concentration.

Roasted Peppers: Tons of recipes call for roasted peppers, and although you can buy them in jars at the store, you can easily make them yourself at home. Quinn will show two different methods - literally charring the pepper over the flame on the gas stove, or placing under the oven broiler. (See below.)

Although Quinn is spooning them onto bruschetta, you can also serve them alongside meats and cheeses, as a side with roasted meats or mixed into an egg dish.

RECIPES:

Roasted Pepper Bruschetta

Ingredients:
4 fresh bell peppers, can use yellow or orange instead or a combination
¼ cup extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
3 cloves of garlic, cut in half lengthwise.
2 teaspoons coarse salt
1 8-inch loaf Italian bread, cut in half crosswise, and cut into 10 slices per side

Method:
If using a gas stove, turn the stovetop burner flame to medium-high. Place a pepper directly into the flame and heat until charred and black on all sides, turning it with tongs to complete.

Immediately place the pepper into a paper or plastic bag and allow to sit for 15 to 20 mins., and repeat with the remaining peppers. Alternately, slice peppers in half lengthwise, remove the seeds and core and lay cut side down on a rimmed baking sheet. Place under a preheated broiler and watch carefully until the skin is charred, rotating the baking sheet if necessary for even cooking.

Remove from the oven, cover peppers with foil on the pan, let sit for 15 to 20 mins., and proceed as directed.

Scrape off the charred skin from the peppers; it should come off easily. Slice the peppers lengthwise into ½-inch strips. (I believe my brothers stop here and simply combine the peppers strips with the oil, garlic, salt and serve. You may, too.)

Heat the olive oil and garlic in a large skillet over medium heat until it begins to bubble but not brown, about 30 seconds. Add the peppers and salt; reduce the heat to low and cover. Cook gently until the peppers reach the desired tenderness, 5 to 8 min. Taste for salt.

Serve as desired. The peppers will keep, covered, in the refrigerator for up to 1 week.

For the bruschetta itself, preheat the oven to 450 degrees. Set the oven rack in the top part of the oven.

Place the sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.

Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon the pepper mixture over each piece of toast and serve immediately.


Cannellini Bean Soup

Ingredients:
2 ¾ cups dry cannellini beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions chopped (about 2 cups)
3 cloves garlic, minced
5 small (6 inch long) carrots, peeled, halved lengthwise and sliced
(about 1 ¼ cups)
4 celery stalks (the tender inner stalks with leaves) peeled, and chopped (
(about 1 ¼ cups)
½ cup chopped tomatoes, fresh or canned
¼ cup fresh basil leaves
¼ cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

Method:
Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.

Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 min. Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 min.

Add 6 cups of the soaked beans, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 ½ but up to 2 ½ hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking.

Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.


Aqualina's Molasses Cookies

Ingredients:
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon course salt
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup of brown sugar
½ cup unsalted butter, melted
½ cup molasses
½ cup whole milk
1 large egg, beaten
1 cup raisins (optional)

Method:
Preheat the oven to 375 degrees.

In a large bowl, whisk together the flour baking soda, cinnamon, salt, ginger and cloves. Whisk in the brown sugar. Stir in the butter, molasses, milk and egg. Continue stirring until the dough is well combined. Fold in the raisins, if using.

Drop rounded teaspoons of dough onto a parchment-lined baking sheet. Bake for 12 minutes. Remove from pan onto a wire cooling rack and cool.

© MMVIII, CBS Broadcasting Inc. All Rights Reserved.

Back To Top