Picture the delightful scent of ripe tomatoes mingling with fragrant garlic, basil, and oregano, gently simmering on the stovetop. This captures the heart of a Sicilian Texan kitchen, beautifully preserving cherished family traditions with every delicious meal.

I had the privilege of gathering in A.J. (Panebianco) Keyser’s beautiful kitchen to prepare a Sicilian family recipe. A.J. is a third-generation Texan of Sicilian descent on her father’s side of the family. Interestingly, “Panebianco” means “white bread” in Italian!

A.J. fondly recalls the delicious aroma of her father, Frank, simmering red sauce throughout the day. A.J. shortens the cooking time to about 2-3 hours to suit her busy young family’s schedule. (And so can you!)

The Sicilian Texans

What prompted the emigration from Sicily? One significant factor was a series of volcanic eruptions in southern Italy and Sicily between 1905 and 1915, which resulted in many fatalities. New Orleans and Galveston were key entry points for immigrants, and the Sicilians took full advantage of these opportunities.

Because of these entry ports, moving into Houston and west toward the Brazos Valley was a natural progression.

Many people found employment with the new railroads in Houston, such as the Houston and Central Texas Railroad. They also established vegetable farms, grocery stores, and small shoe-making businesses. 

The Houston Macaroni Factory, located in the 6th Ward of Houston, was founded and staffed by early Sicilian immigrants. The owners permitted recent arrivals to live in the factory building until they could establish themselves in their new country and secure housing.

Family and Faith 

In Sicilian culture, food truly brings people together. Sunday dinners and holiday feasts are cherished moments that transcend everyday activities, gathering not just immediate families but also grandparents, aunts, uncles, cousins, and even godparents. These celebrations foster heartfelt conversations and often include “compari,” dear friends welcomed to share in the joy of the table. It’s a vibrant expression of love and connection!

The majority of Sicilians who emigrated were devout Catholics. St. Joseph Church, the third oldest church in Houston, served as the center of Sicilian spiritual life in the 6th Ward, a neighborhood known for its strong Sicilian and Italian presence.

You may recognize two Sicilian restaurant families: the Carrabbas and the Mandolas. They brought their family’s love for a warm, inviting kitchen filled with made-from-scratch sauces, pasta, and a wood-fired grill.  

The Panebianco Family’s Texas Story

In a remarkable journey, AJ’s grandmother bravely moved to Texas with her three young children from New York after her husband’s passing. They were welcomed by family in New Braunfels, where they nourished their Sicilian heritage. Frank, her father, cherished summers filled with unforgettable visits to family in Sicily, keeping those roots alive and thriving.

Let’s dive into the vibrant world of our zesty Red Sauce with Meatballs! Sicilian cuisine shines with rich olive oil and bold seasonings; you’ll discover both delightful elements in this dish! Enjoy every bite!

Zesty Sicilian Meatballs and Red Sauce

A delightful spoonful of ripe tomatoes mingled with fragrant herbs

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Course Main Course

Cuisine Italian

Servings 8

Ingredients

  

Zesty Red Sauce

• 4-5 cloves of garlic
• 1 small onion diced
• 4 tbsp evoo
• 6-8 28 oz cans crushed or diced San Marzano tomatoes
• 1 12 oz can tomato paste
• 1 tbsp sugar or 2 - 3 carrots in 4" pieces
• 10 large basil leaves
• 1 tsp dried oregano
• 1/2 cup or a splash of red wine

Meatballs

• 2 lbs ground beef
• 1 lb ground pork or veal
• 2 cups Italian bread crumbs
• 3 eggs
• 1 cup milk
• 1 cup parsley and basil
• 1/2 cup grated parmesan
• 1 tbsp evoo
• 3-4 garlic cloves
• 1 onion

Instructions

 

Red Sauce Process

• In a large pot, saute garlic and onion in the oil until golden.  If using Italian sausage, add the sausage and brown.  Add tomatoes and tomato paste, chopped basil, sugar or carrots, oregano, red wine, salt, and pepper.  Stir gently and let simmer for 2 - 3 hours.  

Meatballs Process

• Combine onion, parsley, basil, and garlic in a food processor. Pulse until minced. Place all ingredients in a large bowl and mix thoroughly. Roll into medium-sized meatballs—place in a 350-degree oven. Bake for 35 minutes. Transfer to a pot of red sauce and let simmer for 30 minutes to 1 hour.

Video

Keyword red sauce, meatballs

It’s nice to find a recipe in the summer that is light but filling.  This quiche from Laura Pipkin’s “The Waldemar Cookbook” is exactly that!  She explains in the forward, “Quiche is a versatile dish, tasty for an hors d’oeuvre, brunch, lunch, or dinner.”  Laura even recommends that if you serve a larger group, you can use a jelly roll pan and cut the quiche into squares!

Zucchini is in season right now – just in time for this recipe!

Add a side salad, perhaps a slice of sourdough, and voila! You are set!

As a bonus:

Laura’s recipe for Herbes de Provence:

1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp ried tarragon, 1 tbsp dried oregano, 1/4 tsp white pepper, 1/4 tsp dried coriander.  Mix together and store in an airtight container.

For more delicious recipes tested by Waldemar campers, you can order “The Waldemar Cookbook” by Laura Pipkin on Amazon.

EnJOY!

Watch Video

Zucchini and Onion Quiche

A light, yet filling lunch or supper dish from Camp Waldemar's kitchen

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Course Appetizer, brunch, lunch, Main Course

Cuisine French

Servings 6 -8

Ingredients

  

• 1 refrigerated pie crust

Filling

• 1 tbsp butter
• 2 cloves garlic
• 1 1/2 tsp salt divided
• 3/4 cup zucchini cut into 1/2" matchsticks
• 1/4 cup onion julienned
• 1 tbsp olive oil if necessary
• 3 eggs
• 2 egg yolks
• 1 1/4 cup milk
• 1/2 cup heavy whipping cream
• 2 tbsp cornstarch
• 1/4 tsp Herbes de Provence
• 1 tbsp goat cheese
• 1/2 cup grated Swiss cheese
• Dash of dash of black pepper

Instructions

 

Crust

• Preheat oven to 375 Degrees. Line an unprepared 10 in pie plate with the pastry dough and brush with the egg yolk wash. With the tines or a fork, poke several holes in the bottom of th pie dough. Bake in the oven until it begins to brown, about 10 minutes. remove from the oven when done and set aside. It is bet if you time it so that yo00u can ad the ingredients to a hot crust, as the custard will cook more evenly.

Filling

• Saute the garlic with 1/4 teaspoon salt in the butter until it releases its fragrance, about 2 minutes. Add the zucchini and continue to cook over medium heat until it turns bright green. Remove from the heat and set aside.
• Saute the onions with a tablespoon of olive oil. Carmelize the onions with 1/4 tsp salt. remove from the heat and add to the zucchini.
• In a medium bowl, whisk the eggs until the yolks are broken. Whisk in the milk and cream. Sift the cornstarch into the egg/milk mixture and mix until smooth. Stir in the teaspoon salt, the Herbes de Provence, the goat cheese, and the black pepper.
• Sprinkle the zucchini and onion mixture onto the bottom of the crust. Sprinkle th grate Swiss cheese over the vegetables an pour the egg/cream mixture into the crust.
• Bake in the preheated oven for 45 minutes, or until the top of the quiche has set n begins to brown. Remove from the oven and let cool 15 minutes. Cut into wedges and serve warm or at room temperature.

Notes

Laura's recipe for Herbes de Provence:

1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp ried tarragon, 1 tbsp dried oregano, 1/4 tsp white pepper, 1/4 tsp dried coriander.  Mix together and store in an airtight container.  

Keyword zucchini, onion, quiche,appetizer, brunch, lunch