By Marie Fagan Peart | marie@haldimandpress.com
Doug and Flora Miller
“Food is not just fuel – it’s an experience – it is life! ” That is more than a quote, it’s a philosophy of life for Flora Miller. Flora had just been with her two sisters for a weekend of cooking, which always includes cheese balls. They feel strong connections to their parents when they cook, especially the dishes that their mother made. Nothing makes Flora happier than when her sons say that her dish reminds them of their Nonna.
Flora was born in Italy and immigrated to Canada with her family. Her parents made everything with what was available on hand. In Italy they had a small, simple farm with chickens, a cow, and some sheep, so milk and eggs were plentiful. This back to basics cooking style, or “peasant food,” is trending now. For Flora it is just the way you live, showing your love through the dishes you prepare and gathering with family and friends to share it.
Flora is a retired nurse who loves to garden and entertain. She volunteers with the Haldimand Horticultural Society, Friends of Lafortune Park and sits on the board for South and Metcalfe Non-profit Housing. This organization is important to Flora as it helps families fleeing from domestic violence. Along with her husband, Doug, they love to travel and stay connected with their respective families.
The second recipe is also a traditional dish that can be adapted easily to your own taste. It starts with a basic Italian soffritto. This is a base mixture of onions, carrots and celery that is slowly cooked in olive oil until it is soft. This becomes the foundation of many soups and stews. I enjoy Pasta e Ceci as a stew, but you can add more water if you prefer a soup. Delicious with a side of crusty bread. Enjoy!
Cheese Balls
½ cup finely chopped parsley
3½ cups grated hard cheese
– any combination of Parmigiano
Reggiano, aged Asiago, or
Pecorino Romano
½ cup Italian spiced breadcrumbs
¼ cup water
3 eggs, slightly beaten
2 cloves garlic, minced
Coarsely ground pepper
In a medium bowl mix the cheeses together. Add all the other ingredients to the cheese and mix well. You may have to use your hands. Using about 1 tablespoon or a bit less, roll cheese mixture into a ball, flattening slightly. Fry in a bit of oil until browned, turning when needed. Alternatively, they can be baked in a 400°F oven for 10 minutes. Turn after 5 minutes so they evenly brown. To serve, place in a pot with your favourite pasta sauce. The cheese balls will absorb some of the water from the sauce, so add additional water if your sauce becomes too thick. Simmer until heated through. Be careful not to overcook as they may fall apart. Serve over pasta. Makes about 30 small balls. These freeze well.
Pasta e Ceci (Pasta with Chickpeas)
2 cups onions, finely chopped
1 cup carrots, finely chopped
1 cup celery, finely chopped
Olive oil for the pot
1 540g tin of chickpeas or lentils or white
kidney beans
2 cloves of garlic finely chopped
½ teaspoon rosemary
½ teaspoon thyme
2 tablespoon tomato paste
1 litre of water or broth
½ 410gr box of Ditali pasta
Salt
This recipe can be easily cut back or increased by keeping the ratio of onions-carrots-celery to 2-1-1. That is always the base. Add some oil to a large pot and sauté the onions, carrots, and celery for about 10 minutes, until soft. Add the garlic and cook for about 5 more minutes. Mix in spices and tomato paste. Cook gently for a few minutes. Next, drain and rinse chickpeas and place in the pot. Add 1 litre of water or broth and salt. Bring to a boil and then let simmer for 5 to 10 minutes. Use an immersion blender, just a few times, to mash some of the chickpeas to create a thicker mixture. Add pasta. Simmer until everything is tender. Makes about 6 servings. To serve sprinkle freshly grated Parmigiana cheese and a few flakes of hot chili peppers if desired.
