Snowy night Stew!!!

It is a cold and snowy night here in Boston. So, I'm thinking it's a great night for stew. For Christmas dinner I made a really simple Beef Stew with a cheap cut of beef, baby carrots, button mushrooms, pearl onions, Pinot Noir, beef stock and fresh thyme. As always we have tons of left over at my mom's and tonight is the perfect night for hot stew. Here is my recipe for Beef Stew (I did borrow one of Julia Child's tips, which is to dry the meat before you sear it. It gets a better caramelization on the meat).

Serves 6
1 lb cubed beef (chuck or top round)
2 tablespoons flour
3 tablespoons butter, plus 2 tablespoons at room temp
1 bunch baby carrots, peeled and left whole
1 1/2 cups button mushrooms, brushed clean and left whole
1/2 cup pearl onions (fresh or frozen)
4 sprigs fresh thyme
1/2 cup Pinot Noir
3 cups beef stock

Preheat oven to 350degrees
In a dutch oven, melt the butter. When it is warm, sear off the beef, ensuring each side is seared. Remove the beef and set aside. Throw in carrots, mushrooms and onions and saute for about 5-7 minutes. Season with salt and pepper. Stir in the thyme. Return the beef to the pot and deglaze with the wine. Let the alcohol cook off about 5 minutes. Add beef broth and cover with lid. Place in oven and cook for about four to five hours. Check the stew about two hours in. If the liquid has reduced too much add more stock or even water. Adjust seasonings at the midpoint. When stew is done beef should be fork tender. Remove from oven and put on a medium-high burner. In a bowl knead the flour and the butter to make a beurre manie, add this to the stew and allow it to thicken the sauce. If you would like to keep the broth thin, skip this step.
Serve stew with mashed potatoes or biscuits or if you want to be good, a crisp salad. Enjoy!

12 Days of Recipes..Salad

This year I decided we would do a little recipe borrowing for our salad. Year after year we serve the same salad on our Christmas table, mixed greens with balsamic and extra virgin olive oil. Simple and classic, but this year I wanted to change it up a bit and make a salad I loved eating when I worked at Sportello. So, we will be borrowing Chef Barbara Lynch's recipe for Fennel and Celery Salad. It is crisp and refreshing with a light lemon and oil dressing.

Serves 4
1 fennel bulb, cleaned, tops cut off and shaved using a mandolin slicer
2 celery stalks, sliced thin
3 cups arugula
about 3 tablespoons fresh lemon juice
extra virgin olive oil
salt
pepper
parmesan shavings to serve



Really simple, in a large bowl or platter toss the ingredients in, season with salt and pepper. For the dressing go twice around the bowl or platter with the oil and then once around with the lemon juice. Toss and taste. The salad should not be dripping wet, just lightly dressed. Balance the dressing to your liking. Top with shaved parmesan to serve. Enjoy!

12 Days of Recipes..Side Dishes

Cauliflower has become a vegetable I enjoy eating. I like it cooked all sorts of ways, blanched, pickled, roasted and sauteed, just not raw! For Christmas this year, cauliflower will be one of our side dishes and here is how we are making it.

Serves 4

1 head cauliflower, cut into florets and blanched
2 cloves of garlic, peeled and left whole
1 tablespoon rosemary
2 tablespoons extra virgin olive oil
salt and pepper

In a large saute pan, heat the oil. When the oil is hot, add the garlic and let brown then add the rosemary. You should smell the garlic and rosemary in the air. Be sure not to burn these two ingredients as you will have to start over. Toss in the blanched cauliflower and saute. Season with salt and pepper and serve. Simple! Enjoy!

Butternut Squash Risotto

All right risotto lovers, here is a great recipe for a very seasonal risotto, with pureed butternut squash, sage, nutmeg and finished with mascarpone cheese. This dish is not for the impatient, risotto needs to be nurtured and tended to while you are cooking it. You need two tools to make the perfect risotto, a wooden spoon and a heavy bottom wide mouthed pot. Here is my recipe for Butternut Squash Risotto....

For the squash puree
1 whole butternut squash, peeled, cut in half, seeded and then cubed
2 cups water
2 tablespoons unsalted butter, room temp
1/2 teaspoon ground nutmeg
salt and pepper

For the risotto
1 tablespoon unsalted butter
5 whole sage leaves
1 1/2 cups Arborio or Carnaroli rice
1/4 cup dry vermouth
4-5 cups hot vegetable stock
1/2 cup grated Parmesan
1/2 cup mascarpone cheese

For the puree
Place the squash and water in a pot bring to a boil, go once around the pan with kosher salt. Cook squash until tender. Strain water and put squash in a mixing bowl. Using a potato masher, mash squash with the butter and nutmeg. Taste and season with salt and pepper. Set aside

For the risotto
In a saucepan place vegetable stock and bring to a simmer, keep on the heat for the duration of the cooking process. In a wide mouth pot, melt the butter and then add the sage leaves. Let the herb flavor the butter. Add the rice and stir with wooden spoon. Make sure all the rice is coated with the butter. Add the vermouth and let alcohol cook off (if using gas stove, you may want to remove pan from the flame before adding vermouth), stirring the rice. When the liquid is absorbed add two ladles full of stock, making sure the rice is covered and have the flame on medium. When liquid is absorbed, add two more ladles full of stock and repeat this process. Keep doing this until rice is tender. Season with salt and pepper. Fold in the squash and Parmesan and right before serving fold in mascarpone cheese. The final dish should not be dry, it should be creamy and the rice should be tender, not mush. Enjoy!

More Appetizers....

This year I am making stuffed tomatoes as part of the first course. My grandma Alda would make stuffed tomatoes sometimes as the vegetable part of our meal and I always would wish that there would be leftovers so I could have one for lunch the next day. Hers were filled with grandma love along with lots of oil!! I cut down on the oil in my recipe a little to make the stuffing lighter and give it more a tomato taste. Here is my recipe for stuffed tomatoes.

Recipe yields 4 tomatoes:

4 vine ripe tomatoes (they should be the size of a tennis ball), washed with the core taken out
1 1/2 cups plain breadcrumbs
1/2 grated Romano cheese
1 clove of garlic
2 teaspoons of fresh Italian flat leaf parsley
salt and pepper
1/2 teaspoon lemon zest
1/4 cup olive oil plus, 2 tablespoons to cook

Preheat oven to 35o degrees

Cut the tops off the tomato, set aside and using a spoon scoop the inside out and place in a bowl. Salt and pepper the inside of each tomato to prep for stuffing. In a mixing bowl, mix breadcrumbs, cheese, parsley, zest, and using a grater, grate garlic directly over bowl. Mix ingredients and season with salt and pepper. Add oil and then add 1/2 cup of the reserved tomato and mix the stuffing. It should be slightly wet and stick together, but not soaked. With the tomato tops, dice these real fine and add to the stuffing. Be sure to taste the stuffing before you begin to stuff the tomatoes and adjust seasoning as necessary. Stuff each tomato using a teaspoon and place in a baking dish. Drizzle each tomato with olive oil and cover baking dish with tin foil. Bake covered for 45 minutes and then uncover for the last 15 minutes. The tops should be golden and the tomato should be fork tender (put a cake tester right through the middle of one tomato, to see if it is tender). These are delicious served right out o the oven or at room temp, they are even good right from the fridge, you decide. Enjoy!

12 Days of Recipes...Appetizers

I know I skipped a day, but I am back on track and we are talking appetizers. Traditionally on Christmas day we enjoy an Antipasto platter filled with assorted salami, prosciutto, mortadella, provolone and various vegetables. When talking about Italian cold cuts, there is only one place to go and that is Jerry's on Everett st in East Boston. I remember my Uncle Augie taking me to Jerry's to get mortadella to make sandwiches or sangwiches like he would say, for lunch! It honestly looks like a dive inside with shelves filled with different Italian products and the same guys working behind the counter. My favorite thing at Jerry's is to watch him grate the Romano cheese, I am still fascinated by it and when he grates the cheese, he leaves the skin of cheese which is like a treat to eat later when you get home!

So, meats taken care of, but I also like to do some vegetables like roasted peppers, beets, marinated olives and I think this year I am going to quick pickle some vegetables. Here is my recipe for marinated beets.

2 bunches of beets, top parts cut off and washed
1 tablespoon balsamic vinegar
2 tablespoon olive oil
salt and pepper

Preheat oven to 375 degrees. In a baking dishes place the beets, vinegar, oil, salt and pepper. Mix ingredients and cover with tinfoil. Place in oven and bake until fork tender, about 1 1/2 hours. When beets are cooked, cool slightly and peel using a towel, this will rub the skin off and not effect the shape of the beet. I like to cut my beets into cubes, I toss it with some of the pan drippings and serve at room temp. Enjoy!

12 Days of Recipes!

It being December 13th and only 12 more days until the holiday, I figured I would share with you some of my favorite recipes I will be cooking up this Christmas. First things first, cocktails! On Christmas we always have a cocktail at my parent's house and it is usually a Pomegranate Bellini. One of the simplest recipes to have in your pocket and here it is.

1 chilled bottle of your favorite Prosecco (Italian sparkling wine)
10 oz cold pomegranate juice (POM brand)
Rind of a lemon, sliced thin to use as garnish

In a chilled pitcher, combine the Prosecco and the POM juice. Stir to combine and the pour into cold (place them in the freezer for a few minutes) champagne flutes. Garnish each glass with a "twist" of lemon. Cheers!

Peppermint Bark for sale!

I just added peppermint bark to my etsy shop. Peppermint bark is a great sweet during the holiday season and can also make a great gift. I am packaging the bark in one pound quantities. The peppermint bark will come in a mason jar topped with a colorful ribbon and will be ready for gift giving! Visit me at jennathome.etsy.com.

It's Party Time!!

The party is just about to start. Phil and I have the music going and the wines are opened! For my last few dishes, I wanted to do something pub classic so I went with sliders and pigs in a blanket. They are both in the oven as I write this.

With the burgers and dogs, I made a fennel, cucumber and roasted potato salad with a greek yogurt dressing, courtesy of one of my favorite chefs out there, Barbara Lynch (it's her recipe).

For dessert I bought a bunch of holiday inspired brownies and cakes because sometimes it's easier to buy dessert! Though I didn't make a cake, I did make something sweet by making a star anise and cinnamon simple syrup and marinating red grapefruit and oranges. I will pour all my friends a glass a sparkling and top each glass with some of this marinated fruit. It's a really simple recipe, that takes no time and is a perfect way to enjoy the season's citrus!

My friends are about to arrive, so I need to get myself together and get the table together! Have a great night! Enjoy!

Vegans need to eat too!

All right, on Friday two of my friends coming to the party are vegan. I have been going over all sorts of different ideas in my head on what type of food I could make for them. Someone suggested tofu, to be honest I don't have much experience with tofu, so I canned that idea and another suggestion was the obvious, hummus. Don't get me wrong, hummus will probably make it on the table Friday night, but I wanted to cook something up that they could enjoy and that I could pair with a wine!

Here's what I'm thinking. I want to pair a dish with a bottle of Chianti, which is the wine of the Tuscan region. Since the people that live in the Tuscan region of Italy are known as the bean eaters, I thought I would incorporate a bean dish into the night. So, here is the dish, a hearty white bean stew cooked down with mirepoix, sage and a little garlic. The beans will be tossed with an uccelletto sauce, a tomato sauce cooked down with fresh sage and then finished with a drizzle of extra virggin olive oil. With it I will have some toasted sour dough bread for dunking and enjoying all the sauce. This will be perfect with a bottle of Chianti.

I decided not to stop there with vegan delights, I think a platter full of assorted vegetables, all cooked in different ways would also pair well with this wine. On the platter I see, eggplant caponata (minus the anchovy), roasted beets, grilled rapini, quick pickled onions, marinated olives and some kind of mushroom (sauted, shaved or roasted?). Maybe for the dairy and meat lovers, I will add some sharp provolone cheese and salami to the platter. For this platter, I may look for a bottle of Barbera which is sightly dry and can stand up to sharp flavors.

Tomorrows post, we'll talk sliders, beer and pickles! Enjoy!

Let the planning begin....

So, on Friday night I am hosting a small get together with some family and friends to celebrate the season. I was thinking it would be fun to have a night filled with some of my favorite wines and beers and pair them with food. Over the weekend I went through all my cookbooks to get inspired and tried to come up with a menu filled with food that would please all palates. I love putting together a menu for a party or family gathering. It allows me to try out new recipes or sometimes even old recipes that I've changed a bit.

When planning I always think of what I want it to feel like and for Friday I want my friends to be comfortable and feel like they can rest their elbows on the table! The first dish I know I will make for Friday is a fig, prosciutto and red leaf salad. I love figs and prosciutto together, with the addition of red leaf lettuce, radicchio and Manchego cheese it becomes that sweet and salty dish we all crave when eating. The salad will be tossed with a light sherry vinaigrette. I haven't yet decided if I will be using fresh figs or dried, what the market has available will determine that.

For the pairing part because of flavor profile of the salad I thought a wine like Primitivo would be great paired with it. Primitivo is a dark red wine with bold fruity flavors. It is believed that this grape originated in Greece and it is not known when this particular grape variety was transported to Italy, but the history of this grape dates back many centuries. A fun fact about the primitivo grape is that it is said to be the father of the zinfandel grape, now so popular in California. I love Primitivo because it is low in acid, has a round body and finishes clean on the tongue. I also enjoy the fruit notes of the wine, they are subtle and somewhat savory.

Ok, one dish and one wine down! I will keep you posted on the rest of the menu tomorrow! Enjoy!

My Etsy Shop is open!

Jennathomecatering can now be found on etsy.com. I have finally opened shop on etsy and you can find me at jennathome.etsy.com. I have a delicious panforte for sale (my pics are not my best work, but next time they will be better) and I am ready for business! Panforte is a traditional Italian sweet filled with nuts, spices, honey and cocoa and is really more a confection than a cake. It is commonly enjoyed during the holiday season and makes for a great gift. Please visit my shop and if you are interested in purchasing from me let me know. I am also available to do custom orders if you are interested. I plan to add more items to my shop for the holiday season including jam thumbprints, holiday biscotti and peppermint bark.

Friendsgiving!

This past Saturday Phil and I enjoyed an early Thanksgiving dinner with some good friends. Erica played hostess to a fantastic "Friendsgiving" and cooked a mean and moist bird. The dinner was amazing with everyone pitching in and bringing something to the table! Let's see Amanda, brought, well, everything including her mom's Jamie Oliver pan!! Seriously, she brought some amazing appetizers including a delicious Brie with Cranberry jam and some of my favorite wines! She didn't stop there she brought some much needed slice and bake thanksgiving cookies! Lizzie made some biscuits and possibly one of my new favorite pies, maple poached pear pie. Jess added some pretty perfect mashed potatoes, making it known that there was tons of butter and salt in there, music to my ears! I was happy to bring roasted butternut squash salad with a mustard vinaigrette and for a side, roasted cauliflower with pecorino romano cheese and breadcrumbs. As for Erica, our amazing hostess, she provided the best turkey I have ever had! It was moist and flavorful topped with some homemade turkey gravy made from the meat of the neck of the bird. She also made some delicious sausage stuffing, which she was afraid dried out, but it was everything you want stuffing to be.

When Phil and I left, he kept saying how full he was and how that was possibly his best Thanksgiving meal ever. It was delicious and Erica sent all us girls home with some jars of something pickled! I was lucky to get some of her pickled beets and I can't wait to open them.

To Erica, Amanda, Lizzie and Jess Saturday was not only delectable and filling, it was special and I am happy to have met you. Cheers to Sportello for bringing us all together! Have a great Thanksgiving to you all!

Onion Soup...

When I was in Quebec there was nothing more comforting than a hot crock of onion soup. The soup would come out piping hot with melted gruyere cheese bubbling on top. The onions were sweet and would melt in your mouth and the broth was a rich, dark color of beef broth and red wine combined.

Last night, I decided to throw some onion soup on the stove and here is my recipe for onion soup.

makes 2 crocks of onion soup

3 tbls of unsalted butter
3 sweet yellow onions, peeled and sliced julienne
3 fresh sprigs of thyme
1/4 cup burgundy wine
2 1/2 cups beef stock
1/2 cup shredded gruyere
2 slices of crusty bread

In a heavy bottomed pot, melt the butter and bring pot up to medium temp. Add the onions and cook on medium heat until tender and caramelized. You don't want to move the onions around constantly, just give them a turn now and then. You will begin to see the sugar come out of the onions and they will begin to caramelize and get brown in color. At this point add the thyme and some salt and pepper. Deglaze with the wine and let alcohol cook off. Add the beef stock and let simmer for 45 minutes. At this point the onions should be completely cooked and the broth a rich brown color. Season to taste with salt and pepper. Divide into two oven proof bowls, top with one slice of bread each and divide the gruyere between the two bowls. Broil until cheese is bubbling and browned. Enjoy!

Salting and Straining!

Tonight Phil and I had dinner with my parents at an Italian restaurant. I enjoy dining out and eating at different places. I was also really excited to taste the homemade fusilli that the restaurant was known for. The fusilli were fantastic, but Phil's pasta mush! So, I wanted to take this time to talk about the importance of salting and properly straining pasta. Every cook I have ever met understands the importance of salting the pasta water! It is one of the biggest misses at some restaurants and the final product is bland pasta. So, next time you are boiling your water for pasta, add some salt. I always use kosher salt and I typically do one full spin around the pan or a good way to test it is to taste the water to see if you can taste the salt.

As for straining pasta invest in a good colander or sieve to strain your pasta, don't be lazy and scoop the pasta from the water and put it into the sauce. I myself do use a few tablespoons of pasta water to bring together certain sauces when I add the pasta, but I still make sure my pasta is completely strained before adding it. Take your time, pour the pasta into a colander, shake the excess water and then toss it in the saute pan with the sauce. You've spent time cooking it, now shouldn't it be perfect?

Rocky Road Halloween Bites!

Happy Halloween everyone. I put together some treats for my friends at work and wanted to share my mom's recipe for her Rocky Road Halloween Bites. These are really easy and quick to pull together!

You will need:
1 12 oz bag of semi-sweet chocolate morsels
1 14 oz can sweetened condensed milk
2 tbls of unsalted butter
12 oz of mini marshmallows
2 cups of whole roasted almonds

In a heat proof bowl combine the chocolate, milk and butter and then place this on top of a double boiler. Melt these ingredients together taking care not to burn the chocolate. In another bowl combine the marshmallows and the almonds. When the chocolate mixture is cooled, take off the heat and cool for five minutes. When cooled, pour over marshmallows and nuts. Stir this mixture incorporating all ingredients to be sure everything is coated. Spread mini cupcake liners on a tray and scoop heaping teaspoonfuls into the liners (if you have a little ice cream scoop this will work as well) and place on your serving platter. Place the candies in to the fridge for about an hour or until set. Bring to room temp to serve. Enjoy!

Panforte

I recently opened a shop on etsy.com to sell my panforte for the holiday season. For those of who don't know panforte is a very traditional Italian sweet that is typically eaten during the holidays. It is rich with fruits, spices and nuts. I remember my first taste of this delightful dessert when I was in Sienna with Joe and Lori. I had no idea what it was, but I knew I was going to fall in love when the woman behind the counter cut me a slice, handed it to me and kissed her fingers telling me to enjoy. Thinking back I can still remember the first bite of this sweet and spicy treat. It was unique and like nothing I had ever had. This was certainly not your ordinary fruitcake I remember thinking, this panforte is special. The best thing about panforte is the longer you let it stay, the better the flavors are. The last one I made, I had for 6 months in my cabinet, wrapped tight in plastic wrap it can stay for the year.

My etsy shop is still being worked on, but I will let everyone know when I am open for business!

Dinner with the girls!!

The other night I enjoyed dinner with Erica and Amanda at my place. We started with some sparkling wine and Fonduta, which is an Italian cheese dip similar to fondue made with Fontina cheese. I served it with toasted baguette and Abruzzi Salami that I warmed in the oven. Starters like this are always fun because they can be as casual or dressed up as you like. Here is my favorite recipe for Fonduta.

11 oz Fontina cheese, cut into cubes
1/3 cup milk
1 tbls unsalted butter
3 egg yolk
fresh ground black pepper

In a bowl place the milk and cheese. Leave in the fridge overnight so that some of the milk is absorbed by the cheese. In a heat resistant bowl place the butter and set this on top of a double boiler (be sure the water is not rapidly boiling and the bottom of the bowl is not touching the water). When the butter is melted add the cheese and milk. Stir constantly, when the cheese is melted and you can drag a whisk through creating strings reduce heat to low. Add the egg yolks one at a time, whisking rapidly. Whisk until the cheese is the same color. Take it off the heat and season with fresh ground black pepper. Serve with toasted bread, salami, roasted vegetables like cauliflower, fennel, potatoes. Be as creative as you like! Enjoy!

Good Morning!

I woke up today and thought what a great morning for a warm bowl of oatmeal. When I was in Quebec City I enjoyed oatmeal drizzled with Canadian Maple Syrup on most mornings. This morning I decided to make an apple, dried cranberry and raisin saute to go along with my oatmeal. Here is my recipe:

For the Oatmeal:
1 3/4 cup whole milk
pinch of salt
1 cup rolled oats (if using steel cut oats please follow manufacturer's recipe)

Bring milk and salt to just under a boil and then stir in the oats. Cook about five minutes over medium heat, stirring occassionally.

For the apple saute:
1 tbls unsalted butter
3 Macintosh apples, peeled, cored and cut 1/4"slices
1/3 cup dried cranberries
1/3 cup golden raisins
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tbls sugar
pinch of salt
once around the pan with dry vermouth
once around the pan with cranberry juice or apple cider, whichever you have on hand

In a saute pan, melt the butter and add the apples. Cook for about five minutes until slightly tender. Add the cranberries, raisins, sugar, salt and spices. Let things begin to caramelize. Go once around the pan with the vermouth. If using a gas stove, you may want to move the pan away from the heat when adding the vermouth. Cook all the alcohol out, about three minutes and then add the cranberry juice. Let cook for about ten minutes. You want the apples to still have a little bite to them.
Divide the oatmeal into two bowls and top the both with the apple saute. Drizzle each with good quality maple syrup and enjoy.

New York, New York

On Wednesday, Stacy and I boarded a Bolt Bus and went down to New York city. We didn't have anything planned out except good food and maybe some shopping. First stop, Eataly in the Flatiron District. This is Mario Batali and his partners newest venture. It is an Italian market fit for any foodie. The idea of Eataly comes from Oscar Farinetti's Eataly that he opened in Turin, Italy about a year ago. Together, with Mario and crew he helped open Eataly in Manhattan and brought Italy to the US!

Stacy and I entered the building and decided to do a browse through before stopping. With our mouths open and our eyes on overdrive, we were overwhelmed and excited about all that was going on around us. Inside there is a Lavazza Cafe, panini stand, pizzeria, organic produce market, shelves upon shelves of imported goods from Italy and all the pasta you could imagine. We decided to stop in La Piazza for some cheese, cured meats and wine. The set up here is great, marble top bar height tables you stand at to enjoy your treats. We just started looking at the menu, when a waiter came over and asked if we needed help. He suggested we do a sample board which would have the most popular items on it. He set us up with plates, silverware and bread and then he was off leaving us to continue looking around. Our board of came quickly with our drinks. There was ricotta, parmesan, taleggio, fontina and gorgonzola cheese with Prosciutto Di Parma, San Daniele Ham, Speck, Mortadella and Sopressata on the board. They also brought us candied spiced lemon peel, figs and honey on another plate. This was the perfect snack. We ate and chatted as we people watched in La Piazza.

Leaving I knew I wanted to visit Eataly again and I was so happy that this idea came to New York! If you are ever in the city go visit the orange clog wearing crew at Eataly, I promise you will love it.

Eataly
200 5th Ave at 23rd st

Mom's Soup!

Tonight was the perfect night for soup and not just any soup, my mom's soup, which is the best. Growing up, Monday nights we always had soup up my grandmother's house even if it were 90 degrees outside, it was always soup on Mondays! My mother learned her soup recipe from my grandma Alda and when I say soup, I'm not talking chicken noodle. What soup is for us, is a delicious homemade broth and some kind of small pasta like tubatini or acini de pepe. At Christmas time, when I was little we used to always have this broth with homemade tortellini. Tonight, my mom put in one of my favorite little pastas, which is Stelle or star shaped pasta. It hit the spot on this cool, rainy night and I wanted to share with you our family soup recipe.

In a large pot combine:
1 lg can plum tomatoes, including the juice
2 chicken breasts with the bone and skin
6 peeled carrots, left whole
3 celery stalks, left whole
1 onion, peeled and dotted with whole cloves all around (our secret)
water to fill the pan

Put on the stove for at least 3 hours. Be sure the broth does not boil, or it will get cloudy. You just want it to simmer. Add a touch of kosher salt at the beginning. After 3 hours, taste the broth to see if it needs more seasoning. When the broth is done, cool to room temp and strain through a fine sieve (you can either break apart chicken and out in the soup or use for chicken salad). Be sure to take out the carrots and add them back to the broth, we leave them whole, but you can cut them if you choose. This broth can be used for not only soup, but also as the base for a sauce or to build a beautiful risotto. Hope you a enjoy.

Clover Food Truck

On Tuesday I had lunch with my friend Erica and we visited Clover Food Truck in Dewey Square. If you haven't checked them out, you are missing out. I had the Tomato sandwich, which had fresh tomato, lettuce, cheddar and mayo on a whole pocket style bread. Erica and I shared some Rosemary Fries and to drink I had the Concord Grape Lemonade. Lunch was delicious and their set up is something to be admired. They have someone outside the truck taking orders using some kind of device that sends the info to the kitchen. This person also handles the payment of the transaction as well. The crew on the truck move pretty fast and seem very organized, getting the food to the customers in a timely manner, which we all appreciate!! I can't wait to be able to go back again, for the chickpea fritters, they looked pretty amazing! Again, of you haven't checked out Clover, go visit them in Dewey Square Tuesday-Thursday or in Kendal Square all week. While you're in Dewy Square visit the farmer's market because it is squash and pumpkin season and there are so many fun varieties of squash out there!

Apple & Sugar Pie my newest love.....

Well my time in Quebec City is coming to an end and I have one thing to say, I have fallen in love with not only this quaint city, but it's delicious treats. There is one dessert in particular I have grown very fond of and it is apple and sugar pie or pomme & sucre tart. It is simply delightful. I feel I have eaten enough of this dessert to possibly make it at home. I believe the filling is a sugar and apple custard baked inside a pie shell. It is typically served with unsweetened whipped cream, which is perfection. At all the restaurants we have visited each one had some kind of sugar pie on the menu. My new project when I go home will be to test some recipes for sugar pie and bring some Quebec back home to my kitchen!

Going to Quebec!

Tomorrow morning I am heading up to Canada to visit Quebec. I am very excited to see the sights and of course taste the food. I will keep you posted on my dining delights and hope to share some fun facts about Quebec's food scene!

Chicken Milanese

Tonight I am putting together Chicken Milanese for Phil and I with some sauted Swiss Chard and roasted Yukon potatoes. I love this type of dinner. Chicken Milanese is delicious in it's simplicity, it is basically chicken cutlets and I like to add some fresh lemon zest and chopped flat leaf parsley to my breadcrumbs to add a little brightness to the dish. I also like making Turkey Milanese or Pork Milanese. Here is my recipe for Chicken Milanese

2 boneless chicken breasts, pounded out to 1/2 inch thick
1 cup unseasoned breadcrumb
1/4 cup grated Parmesan cheese
2 tsp chopped flat leaf parsley
1 tsp grated lemon zest
1 egg mixed with 2 tbls of water
1/2 cup all purpose flour
salt and pepper
olive oil for frying the cutlets

Set up three wide bowls for your breading station. You will start with the flour, then egg and then the breadcrumb. In the egg bowl, season egg and water with salt and pepper. Season the flour as well with salt and pepper. Mix together breadcrumb, cheese, parsley, lemon zest in the third bowl and season with salt and pepper. In a heavy bottom saute pan, heat olive oil, enough to shallow fry the cutlets. Begin breading by dunking cutlet in the flour, shaking any excess off before going into the egg and then finally the breadcrumbs, ensure the entire cutlet is coated. Before placing the cutlet into the pan, test the heat of the oil by tossing in a pinch of breadcrumb. If it falls to the bottom the oil is not ready. If it floats and begins to make music to you it is ready for the chicken. Once the chicken is placed into the pan you will fry it on both sides, about 4-5 minutes on each side or until golden brown. When they are done, place on rack to allow any excess oil to drip off and this will keep them crispy until you serve them. This can be served at room temp or right from the pan and it is even delicious as leftovers right from the fridge. I like to mix a salad of frisee, cherry tomatoes, lemon juice and oil to put on top of the cutlet sometimes, pending on what I have in the fridge. Enjoy!

Apple Crisp

Last night I threw together an apple crisp for Phil and I. This is a small batch recipe, I used two individual casserole dishes to bake the crisp. Here is what you'll need....

4 Macintosh apples, peeled, cored and sliced 1/4 inch thick
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated fresh nutmeg
2 tbls brown sugar plus 1 tsp for topping
2 tbls white sugar
2 tbls apple cider
2 tbls cornstarch
1 cup rolled oats
2 tbls unsalted butter, melted
pinch salt

In a mixing bowl toss the sliced apples with the cinnamon, nutmeg, cloves, brown and white sugar. Ensure all apples are coated. Place into the two casserole dishes. Mix the apple cider and cornstarch together and divide between the two dishes, pouring it over the apples. Mix the oats, the rest of the brown sugar, the melted butter and a pinch of salt together and top each dish with this. Bake in a preheated 350 degree oven for 30-40 minutes. The tope will get golden and the crisp will bubble. Sometimes I add dried cranberries, golden raisins to this or I mix pears in with the apples. It's a simple apple crisp recipe, that has a delicious outcome.

Apple picking!

Phil and I just finished picking apples! We got some Gala apples, Honeycrisp apples and some Macintosh apples! We also hit the farmstand and picked up some vegetables. We couldn't leave without cider donuts! Delicious!

Apple Picking...

I am crossing my fingers that Hurricane Earl doesn't ruin my apple picking plans for tomorrow! Phil and I planned to get out early tomorrow and drive back to Cider Hill Farms and take part in one of Fall's greatest traditions, apple picking. Fall is one of my favorite seasons not only it is beautiful in color, but the food it brings is always comforting and it gears us up for the winter.

Tomorrow I hope to pick some delicious, crisp apples and make some pies, cakes, salads, chips and all sorts of apple delights with my finds! One of my favorite apple treats is a recipe from my grandma Alda. Who in my eyes, was one of the best home chefs I knew. Even tuna salad tasted better in her kitchen. Sometimes when I am making one of her recipes and I use the word "recipe" liberally because she was a pinch of this kind of cook, I say a small prayer to her. I pray that the recipe will come together and the final dish will in some way taste like hers. Then there are the times when the recipe is just not working and I will shout, "Come on grandma help me out!". I know it might make me look slightly insane, but for me it works and I believe when I cook I have grandma Alda on my shoulder.

I will share her recipe for apple cake when I pick up the apples so be sure to follow!

Too hot to cook?!

On hot days like today I try to stay away from the oven as much as I can! Tonight I threw together a salad with tomatoes, cucumbers and basil from the garden, added a few pitted Nicoise olives and some olive oil. I bought some prosciutto from the deli along with some crusty bread and dinner was served!

Corn Chowder

I just picked up some sweet corn at the Farmer's Market and am throwing together some corn chowder for dinner tonight. I can remember the first time I had corn chowder it was out of a can and I was probably 7 years old. My mom made it for me with some saltines, I thought it was great, little did I know how easy it was to actually make using fresh ingredients and home made stock. Here is my favorite recipe!

2 tbls unsalted butter plus 2 more for the roux
2 medium size red potatoes, skin on, 1/4 inch dice
1 shallot, finely diced
2 cups vegetable stock
3 cups corn, cut off the cob ( reserve the cob)
2 tbls flour
1 1/2 cup heavy cream
1/2 cup shredded sharp Vermont Cheddar
salt and pepper to taste
Oyster crackers to serve

In a pan, melt the 2 tbls of butter, add the shallot and cook until tender. Add the potatoes and cook for 5 minutes. Salt and pepper vegetables and then add the vegetable stock. Place the cobs from the corn into the pan as well. This will give the broth of more corn taste and make the broth milky. Simmer until potatoes are just about done, add the corn. In a separate pan, melt butter and add flour to make a roux. Pour in the heavy cream and heat until thickened. Off the heat add the cheddar and stir into cream. Pour cream into the corn and potato pan. Taste and season as necessary. Serve with oyster crackers.

Garden Tomatoes...

Today is the perfect day to get out my big pot and make some pappa al pomodoro or tomato and bread soup. I have some tomatoes right from the garden and some day old bread sitting on the counter! I first had this soup when I started working as a line cook at Via Matta. I remember the smell of the garlic and red pepper flakes heating up in the oil. When Chef Schlow presented the dish on the table the smell of basil and sweet tomatoes made me smile and then we got to taste it! Perfect. This is a perfect recipe for late summer, when tomatoes are at their best.

2 garlic gloves, peeled and kept whole
2 tbls olive oil
pinch of red pepper flake
6 ripe tomatoes, cut into quarters
3 cups vegetable stock
2 big handfuls of fresh basil, kept whole
1 1/2 cups of cubed day old bread. If you don't have day old bread, give the cubes a toast in the oven on 350 until they are toasted.
grated Parmesan
salt and pepper

In a large pot, place in the oil, then the garlic and red pepper flakes. Let the garlic flavor the oil and brown a little before removing it and discarding it. Add the tomatoes and cook them down for about 15 minutes. Season with salt and pepper. Add the vegetable stock and the basil and let simmer for about 30 minutes. Add the cubed bread and fold into the soup. The idea is that the bread will absorb some of the broth. Season to taste. Ladle into soup bowls and top with some grated Parmesan. Serve immediately. If you wanted to cook this ahead, just hold off on adding the bread until you were ready to serve the soup.

Enjoy!

Wedding day!

Today I celebrated a very special wedding day for my cousin Gene and his new bride and my new cousin Lisa! Congratulations you two!

Mac & Cheese is so delicious

Why is mac & cheese so good? I love eating it and I love making it. I wanted to share with you my favorite recipe for mac & cheese!

2 tbls of unsalted butter plus 2 for the topping
2 tbls of flour
2 cups milk, preferably whole milk
1 cup shredded sharp cheddar (I use typically use a sharp Vermont cheddar)
1 cup shredded mild cheddar
1/2 cup shredded Gruyere
pinch nutmeg
1 lb Pipette style pasta (they resemble shells)
1 1/2 cups unseasoned breadcrumbs
1/2 cup grated Parmesan

Get your water on for the Pipette. In another pan ( I like to use one with a wide bottom) melt your butter. Then add the flour to make a roux. Cook the starch out for about a minute and then pour in the milk. With a heat proof spatula stir the milk. When it begins to thicken (this will happen when the milk scalds) begin to add the cheese. Add it in stages and as it melts add more. Stir constantly as not to burn the sauce (keep burner on medium/low temp), add the nutmeg and season with salt and pepper. Cook the pasta a little less than al dente and strain it when it is cooked. In a baking dish mix the pasta and the sauce together, ensure all the pasta is coated well. Using the pan that you cooked the pasta in, melt the butter, add the breadcrumbs and the parmesan cheese to it. Cook for just 30 seconds. Sprinkle the top of the mac & cheese with the breadcrumb topping and bake in a preheated oven at 350 degrees for about 20 minutes or until the top is crisp and the sauce is bubbling.

Mandolin Slicer....

I just received the mandolin slicer I purchased online. I can't wait to open it up and make a shaved vegetable salad with my hazelnut vinaigrette! It really is the little kitchen gadgets that make cooking so much fun!

Thanks Flour Bakery

Phil and I had a fun day in Boston today. We did a little shopping and then headed over to the Fort Point for some lunch. Flour Bakery was bustling and we eagerly waited at the counter for our sandwiches and raspberry seltzer. I had the BLT and Phil had the Turkey, Cheddar and Cranberry chutney. Both sandwiches were delicious and satisfying, so I wanted to thank Flour for always being consistent and delicious. It is one of my favorite eating spots in the city. We finished our meal with one of Flour's oreo cookies, if you haven't tried one, run over there and get one!

It's Friday

It's Friday and you know what that means, the weekend is almost here! I think this weekend I will spend some time finalizing my menu so that I can post it by next week! What are your plans this weekend?

Pastry

I just purchased Michel Roux's book called Pastry Savory & Sweet. I love getting a new cookbook. Flipping through the recipes until one catches your eye or getting inspired by the chef's story. This book is already being out to good use. I am going to make a blueberry tart for dessert and I am going to use the Pate brisee recipe from the book and fill it with a simple pastry cream top that with my fresh blueberries and some crushed pistachios Sounds like a perfect summer dessert!

Blue Cheese Dressing

Phil wanted me to make buffalo chicken sandwiches tonight for dinner. So, I marinated my chicken in some buttermilk and then dredged them in flour. I fried them in vegetable oil until they were golden on both sides and finished cooking them in the oven. While they were baking, I threw together a simple blue cheese dressing and I wanted to share my recipe.

Blue Cheese Dressing

1/2 cup Danish Blue Cheese plus 1/4 cup crumbled to finish
3/4 cup heavy cream
1 tsp whole grain mustard
salt and pepper to taste

In a food processor combine all ingredients and blend until smooth. Fold in the 1/4 cup blue cheese crumble. Taste to make sure seasoned well and serve with your favorite vegetable. I like to serve mine with Heirloom tomatoes or with roasted beets. You can even keep it a little thick and use it as a dip. Tonight it cooled down our spicy sandwiches!

Enjoy!

Mom and Dad for dinner!!!

Tonight Phil and I are having my parents over. I'm making a white bean and sausage stew with Tuscan Kale I got at the farmer's market. So far, it smells pretty good in here. I am thinking that I will serve the stew over some crusty sourdough I have, to absorb all the goodness. I will let you know how it turns out.

Can't wait to start cooking....

We are back from Cider Hill Farm with three containers of blueberries, a bunch of carrots, zucchini, summer squash, swiss chard and wax beans. I can't wait to start cooking!

Blueberry picking was so much fun and what a bargain it is if you pick your own instead of buying them at the farm stand! I plan on making a blueberry lemon loaf tomorrow with some of the blueberries, some I will enjoy for snacking and I think I may freeze some so I can enjoy sweet blueberries for a little bit or maybe I will make some jam.

The veggies I bought are gorgeous and they are going to make a delicious and simple vegetable soup. I'll post recipes soon, I need to get back to my risotto I have on the stove.

I almost forgot one of the highlights of the day, Phil and I shared a bottle of farm fresh milk from a local farm in the area, glass bottle and everything.

We plan on getting another bottle when we visit again in couple weeks and do some apple and pumpkin picking.

Blueberry Picking!

Phil and I are heading to Cider Hill Farm today in Amesbury to do some blueberry and peach picking. If you haven't been to this farm before check it out. It is one of the best places to visit especially during apple picking season, which is right around the corner! I am very excited for blueberries, peaches and all the in season vegetables that Cider Hill grows and sells at their stand.

Breakfast time

I love the weekend because I can cook breakfast for Phil and I. I'm thinking this morning is a pancake kind of day with dark chocolate chips and caramelized bananas paired with a cup of coffee and we are set!
Here's how I make my caramelized bananas:

2 tbls of unsalted butter
3 firm bananas, sliced about 1/4 inch thick
1/4 cup light brown sugar
1/4 cup maple syrup
pinch of kosher salt
zest from one orange to finish

melt the butter in the pan and add the bananas. Let them cook, don't move them around too much, after 2 minutes toss them so they brown on the other side. Add the brown sugar, maple syrup and a pinch of salt and let melt. To finish add the orange zest and serve with pancakes or waffles. Get creative use pineapple in place of banana or whatever fruit looks good at the market.

So simple...

Last night I met up with some of my girls and went to The Franklin Southie. I just wanted to take some time to appreciate a dish I enjoyed that was simple and delicious. I had mussels with clarified butter and they were plump, fresh and cooked perfectly.

Tonight's Dinner

So, plans changed and it turns out I am not making pizza, but I am making Croque Monsieur. I worked the corn into the meal as well. I roasted it with a little lime zest and oil and cut it from the cob. I am going to mix it with some Heirloom tomatoes I found at the market for a refreshing side dish.

Cooking with my cousin! Recipe included

Tomorrow night my cousin and I are going to cook some dinner together. I was thinking of something simple like pizza, but I just picked up some corn from the farmer's market and want to incorporate that into the dinner. So, I was thinking that we could do a white pizza with roast corn, rosemary ham and Fontina cheese!

Here's a my favorite pizza dough recipe:

1 cup luke warm water

1 pkg dry yeast

3 cups all purpose flour

1 tbls olive oil, plus 1 tsp for the bowl

1/2 tsp kosher salt

In a large mixing bowl combine the water and the yeast. Allow yeast to activate for about 5-7 minutes (it will foam when it's ready). Combine flour, oil and salt in the same bowl. Using a clean hand, mix ingredients together in a circular motion, until combined. If the dough seems dry, add a little cold water and if it seems too wet add a touch of flour. As the dough comes together into a ball, drop onto a lightly floured surface and knead for five minutes. Shape into a ball and place into a greased bowl. Cover with plastic and store in a warm place. Allow to rise at least one hour and until double in size.

When you are ready to use, punch down the dough and spread it out on an oiled sheet pan or a pizza peel using your hands. Allow the dough to rise again for fifteen minutes. I like to salt and pepper my dough before I top it with anything, but that is up to the cook! Hope you enjoy!

Pickling

It's pickling time! Picked up some cucumbers, green beans and rainbow carrots at the Farmer's Market. Plan to spend some of my Sunday pickling the day away! I have a few different recipes I want to try out, I will let you know which one worked the best.

They've arrived

Business cards and address labels have arrived! Let the fun and mailing begin!

Big Night

Getting some fun inspiration from the movie Big Night!

Menu

I am pricing out some of my menu items today, which is loads of good fun. Here is a little sample of some of my menu items off the salad section!

Bibb lettuce with goat cheese, dried organic apricots and toasted walnuts dressed with a mustard seed dressing

Shaved seasonal vegetables with a hazelnut vinaigrette

Salad of house pickled vegetables- green beans, cauliflower, rainbow carrots, celery, onion and banana peppers

Seasonal Panzanella with corn bread croutons

Late Summer and Early fall the Panzanella will have heirloom tomatoes, english cucumbers, red onion and a simple balsamic vinaigrette

Late Fall and Winter the Panzanella will have dried cranberries, crisp Bosc pear, Pecans and a spiced mustard vinaigrette

All dressed up Coleslaw Savoy cabbage, shredded rainbow carrots, toasted pecans, maple syrup and a greek yogurt dressing

Just a few menu items I thought you might like

I will also be adding gift baskets to the menu filled with my own house-made candies, cookies, crackers, breadsticks and hot chocolate mixes. Never to early to think about the holidays!

Business Cards

Business cards ordered and on their way!

First day of how to start a Home Catering Business!

Here I am one job down and hopefully more to come. Had my first official catering job last week and though it could have been a bit more organized I managed, to get all the food out and please the client. This job was really special to me as it allowed me to cook some traditional Italian-American Christmas Eve dishes like Baccala Salad, Octopus salad, Stuffed Shrimp and Baccala Fritters. Truth be told I had never made Baccala Fritters, but was told they were exactly what he was looking for!!

Stay tuned as I will be filling the blog with a new menu and all the details of how things are going on this new adventure of starting a catering business from home!