If you watch the Food Network shows you've probably been aware of the Cake Boss shows set in an Italian bakery headed by 'Buddy.' Every episode involves the making of two or three challenging theme cakes with some manufactured drama.

Now, Buddy Valastro has another show, more of a cooking show, called Kitchen Boss. I've been enjoying his recipes and his style of presentation. Many of his recipes are Italian classics, but they're not all pasta and tomato sauce, there are potato dishes and various desserts. I get the feeling that these are recipes traditionally made in his family, not dreamt up in order to sound trendy, and the ingredients are nothing unusual or hard to find. Where all the other cooking shows are calling for shallots or smoked paprika, Buddy tells us to dice up an onion and Italian seasoning from the bottle is okay.

Kitchen Boss Recipes

Meatless Meatballs
1 cup breadcrumbs, seasoned
5 eggs, beaten
3/4 cup milk, whole
3/4 to 1 cup pecorino romano, grated
1 clove garlic, pressed
1 cup Italian parsley, coarsely chopped
1 pinch kosher salt
1 pinch black pepper
1 cup vegetable oil, to fry
1 medium onion, diced
1 25 ounce can whole peeled tomatoes, crushed (San Marzano’s preferred)
1 teaspoon sugar
1/4 cup water, if needed
1/4 cup basil, torn

In a large bowl combine breadcrumbs, eggs, milk, cheese, garlic, parsley, salt and pepper. Using your hands or a wooden spoon, combine until thoroughly incorporated. Let sit for 15 minutes.
In a large cast iron pan, or straight sided sauté pan, add oil to 3/4-inch up the sides. Heat over medium flame, until the oil bubbles when a bread crumb is dropped in, about 350° Fahrenheit.
Using a tablespoon, drop spoonfuls of the meatball mixture into the hot oil.
Pan-fry until golden brown on one side, then flip and pan-fry until golden brown on the other, about 5 minutes each side. Remove meatballs to a paper towel lined plate and drain off most of the oil, saving enough to coat the bottom of the pan.

Add the diced onion and sauté over medium heat until soft and translucent but not brown, about 5 minutes. When onion is ready add the tomatoes, sugar salt and pepper. Bring to a boil. Cook at a hard simmer for 10 minutes, adding water if necessary to keep the sauce loose.
After the sauce has simmered, add in the meatballs and continue to cook for another 10 minutes until the meatballs have absorbed the flavor. Stir in torn basil.
Serve hot on top of pasta or as a side.


Mama's Chicken and Tomatoes
1‑1/2 pounds medium to small Idaho potatoes, peeled, cut lengthwise, then into crosswise chunks
3 tablespoons olive oil, plus extra
1‑1/2 teaspoon kosher salt, plus extra
Fresh ground black pepper
1 medium Spanish onion, thinly sliced lengthwise
4 plump cloves garlic, thinly sliced
1 teaspoons Italian seasoning, plus extra
1 cup rich chicken stock (or water)
6 chicken thigh/leg quarters
1 (28-ounce) can plum tomatoes, mashed
1 cup peas, frozen or canned

In a roasting pan, spread out the potato pieces, drizzle a little olive oil and season with salt and pepper. Roast for about 15 to 20 minutes.
Remove potatoes from the oven and add the onions and garlic. Sprinkle some salt, seasoning and pepper. Pour stock over all. Lay in the chicken thighs over mixture, pushing potatoes around the chicken pieces, on top of the onions is okay.
Drizzle a little olive oil over each piece of chicken, followed by a sprinkle of salt and Italian seasoning. Bake for 30 minutes. After 30 minutes, spoon some of the pan juices over chicken pieces and push/turn the vegetables. Top with the tomatoes and peas and bake another 30 minutes.
Remove chicken to platter, stir vegetables to coat well in juices, spoon over and around chicken pieces to serve.