Saturday, December 31, 2011

Santarpio's



Pizza. We know it, we love it, we eat it. There is thin crust pizza in Naples, deep dish in Chicago and perfection in East Boston. I'm talking about Santarpio's on Chelsea St, in East Boston. If you haven't been there, jump on the blue line to Maverick and indulge in some of the best pizza around. I'm not the only one who says this, Santarpio's has garnered awards from Boston magazine for best traditional pizza in 2010 and 2011. What is it about this family owned restaurant that makes it the best?

First, let's talk about the grill. You should always get the lamb tips and the house made sausage. They are served simply, with cherry peppers and house made bread for soaking up the juices. When you walk in the door on the right is where the grilling happens. Magic! Moving onto the pizza. Personal favorite is the Italian cheese and sausage pizza. It comes out hot, bubbly and crisp. The crust is thin and flavorful with just enough char on it, to show these guys know what they're doing in the kitchen. Upper Crust can only dream of making a pizza half as good.

I think what makes Santarpio's great is the whole time you are sitting there enjoying your meal, you feel like you're in a time warp. The inside is still the same as it was when I was little, it's cash only and the walls are splattered with random photos of celebrities, like Paul Anka. Fun fact, my grandfather, who was a fighter in East Boston, once graced those walls. The other great thing about Santarpio's is that pretense and snobbery are left at the door and if you didn't leave them there, the servers will be sure to help you get rid of them.

So, if you're looking for the best pizza, head over to East Boston and snag a table at Santarpio's. Don't let the line scare you, it just means it really is that good. Enjoy!

Santarpio's
111 Chelsea St
East Boston, Ma

Tuesday, December 13, 2011

Roasted Peppers

Roasted peppers have long been part of our antipasto on Christmas day. They are simple to make and need very little fixing. The best thing is, if there are any left over, they are perfect between two slices of Italian bread. Here is my recipe for roasted peppers....

6 bell peppers, 2 yellow, 2 red, 2 orange
1 clove of garlic, peeled and left whole
2 tablespoons oil
Salt and pepper

Put your oven on broil and let heat up. Wash and dry peppers. Place them on a rack on top of a baking sheet and place under the broiler. Char each side of the pepper and the more the char, the better the taste. When they are done, place them in a brown bag and roll the top down tight, this will loosen the skins and continue to steam the peppers. If you don't have a paper bag, place in a bowl and cover with plastic wrap. Let the peppers stand at least 15 minutes. Take each pepper and peel the skin off. Do not rinse under water as you will get rid of the roasted flavor of the pepper. When all peppers have their skins removed, cut off the stems and open the peppers to reveal the seeds. Scrape out the seeds and cut the peppers into strips. When they are all cut, season with salt, pepper, oil and the garlic clove. They are delicious at room temp or right from the fridge. Enjoy!

*if you have a gas stove you can char them on an open flame on the stove top.

Wednesday, December 7, 2011

What's in your cacciatore?

Year after year the one staple we have on our Christmas table is chicken cacciatore. The recipe is my noni's, Anna, and to me it speaks true to Northern Italian cooking in it's simplicity and heartiness.

Noni was from the Marche region, more specifically Fano, which is a town in the province of Pesaro. It is a beach resort on the Adriatic. At the age of nineteen, noni came to America, by herself and never returned to Italy. She married my great grandfather, Enrico and had five children, one of which was my grandmother, Alda. My memories of noni, are of a very cute woman, who spoke broken English and always wore a white cardigan sweater. In her nineties, noni moved in with my grandmother and we had the pleasure of having her company at our Monday night dinners. She was a hoot and the banter between her and my grandmother was better than television. I thank noni for sharing her Italy with us and bringing her recipes to America. If not for that, we would not have our chicken cacciatore on Christmas Day. Grazie Noni, ti amo.

Before the recipe, I thought it appropriate to describe what a cacciatore is. Cacciatore means "hunter" and when you see "alla cacciatore" it means to be prepared "hunter style". It can be made with any game, but is most commonly made using chicken. In true Italy style there are two different styles, north and south, of cooking the "pollo cacciatora". In the south, cacciatore is made using tomatoes and red wine, where as the north uses white wine. Since, noni was from the Marche home to the delicious, Verdicchio, our cacciatore is made with white wine.
Here is our recipe for Chicken Cacciatore.....

Serves 6
1 whole chicken, cut into 8 pieces
2 garlic cloves, peeled and left whole
3 rosemary sprigs
2 tablespoons olive oil
2 cups crimini mushrooms, brushed clean
1/2 cup good quality white wine, Verdicchio, Falanghina, Pecorino
1/2 cup chicken stock, warmed
Salt and pepper

Preheat oven to 350 degrees. Preheat a Dutch oven over medium heat. Add the oil, when hot, add the garlic and rosemary sprigs. Let the garlic brown a little. Add the pieces of chicken and sear on all sides. This will keep in the juices while the chicken braisie. Season with salt and pepper. When the chicken is seared, remove and set aside. Add the mushrooms to the pans. Do not move them around as they create moisture in the pan and will release their water. After three minutes, stir the mushrooms and add the white wine, deglazing the pan to release all the goodness. Allow the alcohol to cook off, then add the chicken pieces back. Pour the warm broth over the chicken. Cover the pan with the lid and place in the oven. Cook for at least 2 hours. Remove from the oven, the chicken should fall off the bone and the liquid should have thickened. Serve over a crusty slice of bread. Enjoy!

Tuesday, December 6, 2011

Apple and Cranberry Crostata

Let's talk dessert. We all have our favorites, pumpkin pie, chocolate cake or sometimes a simple biscotti. Typically, I like to fill our dessert table with cookies, torrone, panforte and sometimes a tiramisu trifle. This year I want to make something different, but keep it simple. I thought a crostata would be the perfect addiction to my dessert table.

What's a crostata? The first time I tried a crostata was when I worked the garde manger station at Via Matta. If you worked garde manger, you also plated the dessert, which I secretly loved doing. One day the pastry chef took us aside to show us the plating for a new dessert on the menu, fig crostata. "What is that?", I thought. The pastry chef explained to us that a crostata is an Italian dessert and is similar to a tart. It is free formed and requires no special pan to bake it. The pastry is a combination of cold butter, flour, sugar, salt and water, typical tart dough. She showed us the simple plating of this dessert, crostata in the middle of the plate with a quenelle of whipped cream. The best part of learning to plate was getting to taste the dessert. I cut through the thin sliced figs, pastry cream and buttery crust and took a bite. Mmmmmm, perfect. The combination of the savory figs, pastry cream and soft crust was delicious. What I liked about this dessert was it's simplicity. There was not five tiny components on the plate in various shapes with instructions on hownto eat them, instead it was a dessert meant to satisfy your sweet tooth in one easy bite.

For my holiday crostata, I am going to toss apples and fresh cranberries with orange zest and then cover the crostata with some crumble. Here is my recipe for Apple and Cranberry Crostata......

For the pastry

1 cup all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 pound (1stick) cold unsalted butter, cut into small cubes
2 tablespoons of cold water

For the filling

3 Gala apples
1/4 cup fresh cranberries
1/4 teaspoon orange zest
1/4 cup flour
1/4 cup sugar
Pinch of kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon grated fresh nutmeg
4 tablespoons unsalted butter, cut into small cubes

In the bowl of a food processor, place the flour, sugar, and salt and pulse to combine. Add the butter and pulse 15 times or until the butter is the size of peas. With the motor running, add the water through the feed tube. Ensure all ingredients are combined and dough has come together. Turn onto a floured surface and shape into a disk. Wrap in plastic and refrigerate for 1 hour.

Peel, core and cut the apples into eighths. Combine the apples, cranberries and orange zest in a bowl and toss together. Remove the dough from the fridge, unwrap and place onto a floured work surface. Roll into and 11" circle . Place the filling in the center and spread, leaving a 2" boarder all around the dough. Fold the border over the apples to form the crostata. In a bowl combine the flour, sugar, salt, cinnamon, nutmeg and butter. Using your fingers, combine together and this will form the delicious crumbly topping. Spread the topping evenly over the apples. Bake in a 375 degree, preheated oven for 20-25 minutes or until golden. Serve warm or at room temp. Enjoy!

Friday, December 2, 2011

Winter Sangria

Every great party needs a great cocktail. I am a champagne and wine kind of girl, so typically my favorite cocktails use either champagne or wine as the base. For this holiday drink we are using red wine and spices to make this fun holiday cocktail. Here is my recipe for Winter Sangria....

1 bottle Rioja
1/2 cup brandy
4 cinnamon sticks
4 whole star anise
1 orange washed and sliced thin
1 red grapefruit washed and sliced thin
1 bottle of seltzer

In a chilled pitcher combine all ingredients except the seltzer. Let sangria sit overnight in the fridge to allow the flavors to meld together. To serve, fill your favorite glasses with ice then pour the sangria in each glass leaving 1/4 inch of room on top. Top each glass with the seltzer and be sure each glass gets orange and grapefruits slices. Enjoy!

Thursday, December 1, 2011

25 Days of Recipes


Ok, it's that time. Time to wrap our brains around the holiday and start planning for the season. This is my favorite time of year. I love the lights, the spirit and I even enjoy grabbing the decorations from the attic as my mom says her famous quote of "this is the last year for decorations". Mom has been saying that since we lived on Maverick St, so we typically ignore her and go about our day.

I am sure we are all getting in the spirit. Maybe we are planning a holiday meal or holiday party. I love planning a great Christmas menu, filled with family favorites and sometimes new ideas. This year for our 25 days of recipes, I thought we could kick things off with a crisp and satisfying salad. This salad is perfect for any table and could also be served as an entree with the addition of braised pork or roasted chicken. It uses one of my favorite greens, chicory.

Chicory is a very hearty, leafy green. It is easy to identify by it's curly leaves. I like chicory because it holds up well to heavy dressing and never loses its bite. I loved when my grandmother would make chicory salad with red wine vinegar and oil, perfect. Hopefully, you too will find the joy in trying out this curly green. Here is my recipe for Roasted French Butter Pear and Bread Salad......

Serves 6

1 head of Chicory washed, dried and torn into bite size pieces
3 French Butter Pears peeled, cored and quarted
1/4 cup packed brown sugar
1/2 cup dried cranberries
1 cup Gorgonzola cheese, cubed
1/4 cup pecans
1 cup stale bread, cut into cubes
2 tablespoons olive oil
salt and pepper

Preheat oven to 350 degrees. On a baking sheet toss the pears and the cubed bread with the brown sugar, salt, pepper and olive oil. Roast about fifteen minutes, until the bread is toasted and the pears are golden. In a large mixing bowl, toss together all the ingredients being careful not to break the Gorgonzola. Dress the salad with my pancetta dressing (recipe below). Enjoy!

Pancetta Honey Dressing
6 slices of pancetta
1 tablespoon whole grain mustard
1 tablespoon agave nectar
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
6 tablespoons extra virgin olive oil
salt and pepper

Preheat oven to 350 degrees. On a baking sheet, place the pancetta and cover with a piece of parchment paper, this will keep it from burning. Bake the pancetta until crisp about 12 minutes. Take out of the oven and cool. In a heavy bottomed bowl, whisk the mustard, agave nectar, lemon juice and vinegar until combined. Slowly, drizzle in the oil while whisking to emulsify the ingredients. Add the pancetta oil from the baking pan and crumble the pancetta into the dressing. Season with a little salt and pepper. Enjoy!

Wednesday, November 2, 2011

Lori got married!!!



Even the crazy weather we received on Saturday couldn't keep me from celebrating Lori's wedding day with her and her new husband, Scott. The wedding was beautiful and full of Fall splendor with pumpkin shaped baskets filled with flowers, fallen leaves on the aisle, pumpkin martinis, costume changes and orange hues in all directions, including the shoes. I had the pleasure of doing a very fun and Lori-like reading from Shel Silverstein and I was truly honored to have been part of Lori's day.

Lori and I met in fifth grade. I remember being excited to meet someone who like me had a last name with a vowel at the end. Lori was spunky and fun and I knew we would be friends. We later found out that my grandfather sold his car to her dad many years ago, what a small world. We had some funny moments like walking down the street singing "santa packs are coming, santa packs are coming", all those drives through Revere looking for Teddy and of course, I have to bring it up, the infamous wedding debacle. The wedding that changed the way I would feel about every being a bridesmaid again. Lori and I will never forget that wedding, the one that ended with a gift of dried minestrone soup, a picture frame and a seat on the grooms side near the kitchen. We laugh about it every time we talk about it and it is one of those things that you have to talk about because we still can't believe it happened.

Lori I am so happy we met all those years ago in our fifth grade class and that we stayed friends. As you always wrote in my yearbook, "we have to be friends, we're Italian, we like Seinfeld and we're 5'3". It still makes me laugh. And now in honor you and your wedding day, I dedicate my "special" minestrone recipe to you. Here it is......

Yields 4 servings
Place a pot on the stove, add 3 cups of water to the pot. Turn on heat and bring to a simmer. Open your jar of dehydrated minestrone soup mix and add to the water. Let simmer for about fifteen minutes, until veggies are rehydrated and pasta is al dente. Serve with an iced cold Diet Coke. Enjoy!

Congrats again Lori! Woo Hoo!

*I apologize to those that don't get the joke, but this one is for Lori!

Monday, October 17, 2011

This one is for Malissa.....


Malissa you gave me one of the best thank you gifts I have ever received and tonight I dedicate my recipe for Beet Balls and Pistachio Pesto to you.

I don't know about you, but I love beets. When I was little, beets to me came in a jar and were pickled. I never knew what they looked like raw until I did a stage at Radius and had to dice, gold and red beets for an appetizer they had on their menu. I remember taking the rag and rubbing the skins off, then slowly dicing them into small cubes. As I diced them, I popped a couple cubes in my mouth. "Mmm, different than those pickled beets mom used to serve us", I thought. The flavor was sweet and almost grassy, making them refreshing.

I later went on to work at Via Matta and worked pantry for the first month where roasted beets were part of the antipasto di magro platter. This became my favorite way to make beets at home and they became a staple on our Christmas Day table as part of the antipasto.

Over the summer, I catered an event and wanted to incorporate beets into the event in a different way than seen before. So, I came up with a fun treat, called beet balls. The recipe is simple and uses very few ingredients. I served them with pistachio pesto to bring out the pistachios in the beet balls. Here is my recipe for Beet Balls and Pistachio Pesto....

Beet Balls
Makes 36 mini beet balls
4 beets, peeled and shredded through a food processor
1/2 cup cooked and cooled quinoa
1/4 cup unsalted, chopped pistachio nuts
2 tablespoons chopped flat leaf parsley
1/3 cup goat cheese
salt and pepper

Preheat oven to 350 degrees. Prep baking sheet by brushing pan with olive oil. In a bowl mix all the ingredients together and season with salt and pepper. Using a small ice cream scoop, portion out the beets balls and place onto prepared baking sheet. Bake in the oven for 20-25 minutes, until crisp. Serve with pistachio pesto (recipe follows)

Pistachio Pesto
2 cups flat leaf parsley, washed and stems trimmed
1 garlic clove
1/3 cup unsalted pistachio nuts
3/4 cup extra virgin olive oil
salt and pepper

In a food processor place the parsley, garlic and pistachio nuts and pulse these ingredients. Drizzle the oil in as the machine is processing and blend until a loose paste. I like to keep the pesto thick and spreadable. Season with salt and pepper. Serve with the beet balls or with your favorite pasta or use it on a grilled cheese. Enjoy!

Thanks again Malissa! Looking forward to baking some treats this week.

Sunday, August 7, 2011

Lemon Cucumbers


Yesterday, we endured the humidity and traveled north to Cider Hill for blueberry picking. Mom, Phil and myself spent a couple hours filling our containers of ripe blueberries all while talking about what we would make with them. I know that blueberry pancakes will be for breakfast one morning or maybe for dinner one night and of course I will have to pull out grandma's recipe book and make her blueberry cake because it is simple and delicious.

After we filled our quart containers we strolled through the farm stand looking brightly at all the produce. Cider Hill has some great vegetables and fruit. I can't stress enough the difference between grocery purchased produce and farm purchased. There really is no comparison and August to me is bountiful at the farm stand. The shelves were filled with huge heads of green leaf and red leaf lettuce, the most perfect golf ball sized beets, radishes, fingerling potatoes, heirloom tomatoes, corn, zucchini, patty pan squash, peaches, plums, pickling cukes and one of my new favorite and unique vegetables, lemon cucumbers. Perfection.

A lemon cucumber is round and bright yellow. They typically have a sweet taste and a crisp finish. They are perfect for a summer salad or even pickled in your favorite brine. I am going to slice them thin on a mandolin and toss them with blanched yellow wax beans, shaved red onion, fresh mint and good quality extra virgin olive oil. A cool, crisp salad for a sticky summer night. Visit your local farmer's market and try these beauties. Enjoy!

Thursday, July 28, 2011

Preparations Begin....


Saturday night the team and I from Wicked Tasty will further our cooking chops and cater a fun event at Lynn Arts. It is An Evening with Carolyn Cole and it is the talk of town. Proceeds will go towards arts programming in Downtown Lynn. The evening will start with cocktails and hors d'oeuvres at 7p and Wicked Tasty will make it's savory cooking debut. I am really excited about our menu and feel we have touched upon the season.

We all had some influence on the menu, even if it were just one ingredient we talked about or an entire dish, I tried to incorporate something the team said they liked or that they would like to learn how to make when finalizing the menu. Now, those who know me well, know I am a major control nut when it comes to my food, but was able to relax slightly and utilize ideas the Wicked Tasty crew gave me.

I know you just can't wait to hear what we're making, so here are a few things that will be part of the night.

Watermelon, Feta and Mint Salad:
For this salad, we will dice (brunoise) fresh watermelon and dice Greek feta cheese. These two ingredients will be lightly tossed with fresh squeezed lime juice and chopped fresh mint leaves. The salad will be served in cucumber cups and finished with a sprinkling of lime zest. The end result will be that savory, sweet and tart we look for in food with a crisp and cool finish. Great dish for a hot night.

Beetballs:
Really excited about these. A coworker of mine introduced me to a great cookbook filled with vegetarian burgers and when trying to come up with some different passed appetizers, I thought why not make one of these burgers into bite size pieces. I love the idea of a beet burger especially since beets are in season right now. Our beetballs will have goat cheese, quinoa and flat leaf parsley. The tang from the goat cheese will be perfect for the sweetness of the beets. They will be served with a pistachio pesto.

Beef and Cheese Empanadas:
Michel Roux wrote an amazing book called Pastry, that I have blogged about before. I knew I wanted to incorporate one of his pastries on our menu. The team suggested empanadas and so we will be doing beef and cheese empanadas using the Tart Dough recipe from Pastry. These little pastries will be filled with ground beef that has been cooked with diced onion, diced tomato, fresh oregano and allspice. Cottage cheese and sharp cheddar will be added at the end, making a creamy middle for these empanadas.

Those are just a few things we have planned. There are a few more tricks up our sleeves as we head into Saturday night. Preparations for the event start tomorrow and I look forward to a fun filled day of chopping, dicing, peeling, baking, rolling and of course cleaning that tomorrow is sure to offer. I will post pictures of the food over the weekend along with the full recipes.

Tuesday, July 19, 2011

Where's the cheese?

On Saturday, mom and I hit the Rose Kennedy Greenway and did a little shopping. It was the second week of the Greenway Market and the waterfront was buzzing with tourists, trolleys and food trucks.

Being a big fan of the food trucks, I told mom we should try one of the trucks. We stopped by the Grilled Cheese Nation truck. Outside was an A-frame chalkboard with their menu and everything sounded delicious. From the basic Boston Common to the Brie Me Up, the small menu got me excited to try this food truck solely dedicated to grilled cheese. Since, I love Iggy's Rye bread, I decided on the In Gouda We Trust, which was mushrooms, caramelized onions and Gouda on Rye. We ordered our food and the price seemed way out of line. I remember thinking we could have walked to the Fort Point and got a bowl a pasta from Sportello for what we paid for a grilled cheese. Mom went in search of a shady bench and I waited for the sandwich and waited and waited. Finally, the girl handed me to small pouches with our sandwiches inside. They smelled good and I was excited to open the pouch up and bite into that Rye. When I opened the sandwich, the bread was thinner than expected, but it smelled good. I took a bite and thought "where's the cheese?" and "is the new caramelized onion supposed to undercooked". I think we all know what a caramelized onion should look and taste like, caramel in color and sweet to the taste. This sandwich was not worth the money, sorry Grilled Cheese Nation next time I am aching for a grilled cheese sandwich I will just make one at home. Here is my recipe for my All Dressed Up Grilled Cheese.

Makes 2 sandwiches

4 slices of either Brioche or Challah, sliced 1/4 inch thick
2 tablespoons whole grain mustard
4 slices of extra sharp Cheddar Cheese
1/2 cup arugula
1 cup confit tomatoes or 4 thick slices of Heirloom tomatoes when in season
cracked black pepper
2 tablespoons unsalted butter, melted

Get a saute pan on the stove and brush the entire pan with the melted butter. Put the heat on medium. Lay the bread slices out and spread all slices with the mustard. Then divide the other ingredients among two slices of bread, starting with the cheese, then the tomatoes, then arugula and finally a turn of the pepper mill and then top with the other slice of bread. Place in the pan and cook on each side about 4 minutes, until golden brown. Enjoy!

Even though I had a bad experience at one truck, it won't keep me away from visiting my favorites. If you are ever in Dewey Square during the week, you need to visit Clover. It is excellent, vegan/vegetarian options galore and seasonal lemonades as well as the best rosemary fries. Then there is the Bon Me truck, which specializes in bahn mi, Vietnamese baguette sandwiches. There are all sorts of fillings for these delicious sandwiches. The truck also offers noodle salads and rice bowls. If you're looking for some good coffee, Lincoln Street Coffee has truck dedicated to ensuring we all get out caffeine boost. These truck make appearances at SOWA Sundays as well as at various markets and squares around the city. Be sure to check them out next time you're walking around the city.

Friday, July 15, 2011

Not Your Mama's Pasta Salad


Back when I was at Johnson & Wales, I worked at Hospitality Dining Hall. Every Friday, Saturday and Sunday I would wake up early and feed the students of our school. This dish brings back all the memories of working at Hospitality. From fluting mushroom challenges, to making vats of Ranch dressing and who can forget the pig roast. So much fun was had working with Lemon, Jini, Danita, Chuck, Mark, Chaco, Cecily and the one and only Chef Dave. Lemon and Jini who know who I am talking about. I believe Chef Dave was the reason we wanted to to work at hospitality.

It was Chef Dave that taught me this next dish. It was early Spring and pretty warm out. We were prepping for Saturday dinner at Hospitality and I was working Garde Manger until Chef Dave pulled me aside and asked if I could make some kind of pasta salad. He told me to grab his book and find the recipe for Greek pasta salad in our Johnson & Wales recipe book. As I read through the ingredients and method of prep, the only thing that made it Greek was the Feta, but it still made for a delicious pasta salad. I can still remember Dave showing me how to chiffonade the basil leaves, talking me through each step of the recipe. The end result was a pasta salad almost to good to be eaten in your backyard. The ingredients all work together brilliantly and over the years, I have adjusted this recipe to my liking and have used it for many backyard barbecues. Here is my recipe for Greek Pasta Salad with a little help from Chef Dave....

Serves 8 people as a side dish

1 lb Rotini pasta
2 cups cherry tomatoes, washed and sliced in half
1/2 cup pitted kalamata olives, rough chop
1 teaspoon capers, washed
1 tablespoon both fresh basil and fresh mint, cut chiffonade
1/4 cup good quality extra virgin olive oil, Greek if you can find it or Portuguese is good as well
1 cup cubed feta cheese
salt
pepper


Place a pot of salted water to boil pasta. While pasta is cooking, in a large mixing bowl, combine the tomatoes, olives, capers, herbs and pinch of salt and pepper. Cover and set aside until pasta is done. When pasta is cooked, strain and add directly to the mixing bowl of goodness. Toss everything together and add the oil. Ensure all the pasta is coated. If you need more oil, don't be afraid to add it. Just before serving, taste and adjust seasoning, then fold in the Feta cheese. This can be served at room temp or right from the fridge. Enjoy!

Friday, July 8, 2011

It's Cookie Time....

Recently, I took on a new and exciting project as the pastry chef for a a baking company based in Lynn called Wicked Tasty. I am very excited to join the team and start baking cookies with my new staff! Wicked Tasty is a non-profit organization with two goals; to provide training and career services for low income families and to produce some amazing and affordable food. I want to send a huge "thank you" to Caleb who is the brain behind this endeavor. His passion is inspiring and I look forward to working with him. Be sure to check out the Wicked Tasty Facebook page and "Like" it so you can get all the latest information about this program.

Now the question is what kind of cookie should we start with? On my drive home the other day I thought about what makes the perfect cookie. For me it depends on the cookie. The perfect chocolate chip cookie is crisp on the outside and when broken is gooey in the center with a slight hint of salt. A shortbread should have that golden glow and crumble when broken. A classic French Macaron should be crisp on the outside and then airy throughout and they should always be filled with some kind of delicious buttercream. Should we talk about biscotti? Biscotti should have that crunch when bitten into from being baked twice and they should always be able to stand up to being dunked in coffee. I could probably go on forever talking about cookies as cookies are classic treat.

What type of cookie should Wicked Tasty start with? I could always go classic and do a Milk Chocolate Chip Cookie or maybe even an Oatmeal Cookie with some dried figs and spice. Or, a Shortbread Cookie could be fun or maybe Lime and Cornmeal. What about an Oreo cookie or maybe a Double Chocolate Chip Cookie with dried cherries and maybe a bit of Maldon Salt.

All you cookie monsters out there send me your suggestions Let me know what your favorite cookie is!

Friday, July 1, 2011

Brownie Cupcakes with Ga Ga Ganache


Last week we celebrated Niki's birthday!! I had the pleasure of making the cake or in this case, the cupcakes. I knew that Niki always gushed about the cupcakes at a famous, shall we say, butt kicking cupcake shop in Davis Square and I wanted to recreate one of their flavors for her. Frankie pointed me in the right direction and that was to the " super chocolate", which turned out to be a chocolate brownie cupcake with ganache and chocolate shavings. He also said I could add my own spin to it, and Niki's Brownie Cupcakes with Ga Ga Ganache were born. Here is my recipe for these decadent delights.

Makes 12 full size cupcakes or 24 mini cupcakes

Cupcakes
4 oz unsweetened baking chocolate
1 1/2 sticks of unsalted butter
1 1/2 cups sugar
1/2 cup dark brown sugar
3 eggs
1 teaspoon vanilla
1 teaspoon finely ground dark coffee
1 cup flour
1/4 cup dark chocolate chips

Ga Ga Ganache
8 oz heavy cream
4 oz semi sweet chocolate
4 oz dark chocolate
pinch of espelette pepper or you can substitute pinch of ground chili

! dark chocolate bar for chocolate curls


Preheat the oven to 350 degrees and prepare your cupcake pan with paper liners and I always say the funkier the better. Something with Ga Ga Ganache would be great with leopard print cupcake liners! Set up a double boiler by filling a saucepan with water, bringing that to a simmer and placing a heatproof bowl on top. Be sure the bottom of the bowl does not touch the water as it may burn the chocolate. Melt the chocolate and the butter together ensuring the two are completely melted and combined. Turn off the double boiler and remove from the heat. Using a whisk, add the two types of sugar and whisk together. When combined, add the eggs, vanilla and coffee. When the mixture looks smooth, add the flour and stir. Do not over mix the dough or the tops of the cupcakes will crack. Fold in the chocolate chips and get ready to scoop. Using a standard size ice cream scoop, divide the batter among the twelve cupcake liners. Place in the oven and bake for 12-15 minutes or until a cake tester comes out clean when pierced into the middle of the cupcake. The tops will be crackly like a brownie. When they are done, take out of oven and let stand on a rack for ten minutes. After ten minutes remove from the pan and let cool completely on a rack.

While cupcakes are cooking, scald the heavy cream in a saucepan. Cream is scalded when tiny bubbles form all around the rim of the cream. Place the chocolate and espelette in a heat proof bowl and pour the hot cream over it. Whisk together ensuring all the chocolate is melted and there are no lumps. The chocolate should be glossy. Place in the fridge to cool for at least an hour.

Using a peeler, make curls with the dark chocolate bar by peeling back and forth on the side of the bar. I typically do it on a piece of parchment paper and it is best to use room temperature chocolate, it creates big curls. If you have hot hands like me and they are melting the chocolate, rinse them under very cold water and wipe them dry as you are peeling the curls.

When the cupcakes are done, it's time to pipe. Place ganache in a piping bag with no tip and snip the bottom about 1/4 inch off. I piped the ganache in the center of the cupcake as I wanted some of the brownie top to show. No need to go too crazy as the ganache will be covered with curls. When done piping, divide the chocolate curls among the twelve. Pour yourself a nice cold glass of milk and enjoy!

Sunday, June 26, 2011

Quick and simple cream sauce...



I love it when dinner takes 20 minutes to cook and you can cut down to one pot or two. This is one of Phil's favorite dishes and hopefully you'll add it to your collection. Here is my really easy recipe for tortellini with pancetta and peas tossed in a cream sauce.


Serves 2
1 lb of your favorite brand tortellini, either meat or cheese filled
1/4 cup chopped pancetta
2 tablespoons flour
1 cup heavy cream
1/3 cup peas
salt and pepper
pinch grated nutmeg

Get a large pot on to boil for the pasta, be sure to salt the water. When the water comes to a rapid boil, toss in the tortellini and cook until al dente about 8-10 minutes.
While the pasta is cooking, in a medium size saute pan, render the pancetta until crisp and the fat is drawn out. Add the flour and cook for 1-2 minutes. Lower the heat to medium and add the heavy cream, whisking in the flour and pancetta mix. Season with salt and pepper (go light on the salt as the pancetta is very salty) Allow cream to come to a slight simmer and thicken, then add the peas and stir. Add a pinch of grated nutmeg and adjust seasoning. When the pasta is cooked, strain and toss with cream sauce allowing in the saute pan ensuring the pasta is coated. Grate some fresh Parmesan on top and enjoy!

Friday, June 24, 2011

Broccoli Cheddar Soup


Can I tell you a secret? One of my guilty pleasures is a hot bowl of broccoli cheddar soup from Panera. It is so good with it's creamy texture and bits of broccoli florets. It's something I know isn't good for me, but when I go to Panera I simply have to have it and sometimes I even treat myself to having it in a bread bowl.

Tonight, I wanted to cut out a little of the bad stuff and make a light broccoli cheddar soup. This bowl of soup still packs a creamy texture and is full of flavor without going overboard in the calorie department. Here is my recipe for Broccoli Cheddar Soup.....

Serves 4

3 cups of broccoli florets and stems, cut florets, clean stems and rough chop
1 shallot, diced 1/2 inch
2 carrots, peeled and rough chopped
1 yukon gold potato, washed and cut 1/2 inch cubes
4 cups good quality vegetable stock, either homemade or store bought. When I don't have the time to make my own I prefer Kitchen Basics brand, no salt added
1/4 teaspoon allspice
salt and pepper
1/4 cup heavy cream
1/2 cup shredded sharp white cheddar
Oyster crackers for serving

In a large saucepan, combine broccoli, carrots, shallot, potato and the broth. Add the allspice and season with salt and pepper. Bring to a simmer and let cook until the vegetables are tender. Taste and adjust seasoning. Strain the vegetables from the stock, reserving the stock. Add vegetables to a food processor and pulse, adding a ladle of stock in at a time until you get a creamy consistency. Add the puree back to the pan and bring up to a simmer. Add the heavy cream and the shredded cheddar. Taste the soup again and adjust. Serve with some crispy oyster crackers and enjoy!

*This soup could stand on it's own without the cream or cheese if you want to keep vegan.

Sunday, June 19, 2011

Happy Father's Day!!!!


Happy Father's Day to all the great dads out there and a special happy father's day to my dad! It looks like it's going to be a perfect day for a family barbecue!

What can I say about my dad? He has always been the best daddy and dad a kid could have! I can remember the time my dad and I biked from East Boston to the Stoneham Zoo!! I was probably four years old, strapped into a child bike seat, watching as the trees passed by and listening to my dad curse because he couldn't figure out the way home. We finally made it home and it was one of my favorite adventures. Dare I mention our drive down to Disney that took way too long due to traffic? As we were driving on the highway, finally in Orlando my dad managed to lock the windows open and he couldn't figure out how to unlock them so that we could shut them. Then of course there was the morning my dad pulled the shower curtain and rod down while he was trying to shower! I think the exact quote he said to Frankie was "Frank my son, life sucks!". Those are just a few funny memories and of course there are plenty more! I will always remember our camping trips to Jellystone Park to see Yogi and Booboo, our date to the movies when we went to see The Three Amigos, our trips up to Old Orchard Beach listening to your "Smooth 60's" tapes, breakfast at Dennys and then shopping at the BX and one of my favorite memories, the day you brought us Colombo (our dog).

I said it in my Mother's Day post and I will say it again, Frankie and I are two lucky kids with great parents. Parents who support, push when necessary and have always given us endless amounts of love. Happy Father's Day Dad! Hope you enjoy your day and mom doesn't make you vacuum the porch! Love you!!!

Saturday, June 18, 2011

Strawberries and an iPhone.....



Today was quite a day. We hit the road early with mom and dad and headed up to Amesbury to pick strawberries at Cider Hill Farm. I had actually never been strawberry picking before and was excited to take part in what I hope to be a yearly ritual from now on. Cider Hill as always was the perfect setting for this activity. We filled a few containers as well as a tray of ripe and red strawberries. Then of course visited the the Farm store to indulge in cider donuts and some farm fresh milk. This time we purchased eggs hatched from Cider Hill's very own chickens, which mom had to feed! Now what to do with these strawberries!

I have recently been researching preserves and jams and wanted to test out a recipe from I book I just purchased called Canning For a New Generation by Liana Krissoff. The book is really well put together with great detail on how to get started, helpful tips, assorted recipes and even labels for your completed goods. I especially like that the recipes are different from your typical jam recipes, Krissoff takes various herbs and spices and adds them to things that maybe you wouldn't have put together. For example, the Strawberry jam with Thai Herbs combines fresh strawberries with cilantro, mint and Thai basil. There is also a great recipe for pickled fennel with orange and mint that sounds like it would be delicious over a bed of dandelion greens. My first recipe that I am going to try this week using all my strawberries with be the Strawberry Jam recipe. I will fill you all in on how my first jamming session goes (Malissa jamming 101 at my place!).

The day didn't stop there. We went to the Apple store where my parents stepped into modern time and got themselves iPhones. Mom was so excited to have a phone she could play bejeweled on! Good Luck with the new phones mom and dad!

Wednesday, June 15, 2011

Stuffed Artichokes





Early Sunday morning mom and I went to Market Basket, which has become our weekly date. As we were winding our way through the produce section, I noticed the artichokes were a good price and looked tight, green and healthy. Mom and I chose some good ones and anticipated our Tuesday night meal, which these lovely artichokes would now be part of.

Artichoke harvesting is at its peak in the spring. They continue to be harvested throughout the summer and have another peak period in mid autumn. Artichokes are not only delicious to eat, but their flower makes for a beautiful decoration. For us, we were stuffing them and eating them. Artichokes can be prepared many different ways. You can clean them, boil them and serve them with a lemon aioli or hollandaise. Or you can clean them right down to the hearts and then saute those with pasta or you could marinate the hearts in oil and hot pepper flakes. In Rome, they take the whole artichoke, place it in a deep fryer and serve it crispy. This is called a Jewish-style artichoke and is something you should sample when in Rome. Mom and I had a plan for stuffed artichokes, slow cooked in the oven and oozing with goodness.

Here is our recipe for stuffed artichokes

Makes 6

6 whole artichokes stems removed and scales cleaned free of their thorns
4 cups unseasoned breadcrumb
2 whole garlic gloves
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon zest
1/4 cup water
olive oil
salt and pepper

Preheat oven to 350 degrees

Rub the cut part of the artichoke with lemon as this will keep it from browning. In a bowl, combine the breadcrumbs, parsley, lemon zest and water. Over the bowl grate the garlic and then season with salt and pepper. Mix together and begin to drizzle in some olive oil. You are looking for a semi wet feel to the stuffing. Be sure to taste and adjust seasoning before you stuff the artichokes. Pour a 1/4 cup cold water in the bottom of a dutch oven and now begin stuffing. Carefully, pull the artichoke leaves away from the center without tearing them off. Stuff the leaves individually and then stuff the top part and place in the pan. When all the artichokes are done, drizzle each with some olive oil, cover with the lid and place in the oven, Let the artichokes cook for at least 1 hour and a half before you check them. The way to tell if they are cooked is their leaves will pull away without struggle. The breadcrumbs should be golden and the artichokes tender. Enjoy!

Monday, June 6, 2011

Magnolia Bakery...

Over the weekend Phil and I hopped on a bus down to NYC. It was a very last minute idea and we had no plans aside from just having fun. We strolled through the Central Park Zoo and down Fifth Ave for the first part of our day, stopping into different shops along the way and then decided we need to find some lunch.

We popped into Bouchon Bakery hoping to find a quick and delicious bite. I had visited the Time Warner location in the Fall and had a great experience, so I expected this location to be just as good. Unfortunately, the service was less than desirable and the sandwiches, though tasty, left Phil and I a little hungry, which meant dessert time. Since Magnolia Bakery was just around the corner we stopped in there to check out the treats.

My first visit to Magnolia Bakery was probably about 7 or 8 years ago. My friend Luke and I decided to do a food tour of NYC, stopping at Pastis, Marie Belle, Chelsea Food Market and of course the first Magnolia Bakery in Greenwich Village. The exact Magnolia Bakery that Carrie and Miranda sat outside of in Sex in the City enjoying vanilla cupcakes with pink frosting and chatting about their boy problems. I remember Luke and I had to wait in a pretty long line outside of the bakery to just get in. When we did finally make it inside I fell in love with this place. There were glass cases filled with colorful treats and cake stands decorated the tops of the cases. On the side wall was what I like to call cupcake heaven, a table lined with all sorts of brightly frosted cupcakes. There were vanilla cupcakes with assorted pastel colors, chocolate cupcakes with vanilla frosting and of course red velvet cupcakes. Luke and I chose our cupcakes and went on our merry way. I loved that day and my first experience at Magnolia.

My Magnolia visit over the weekend was just as exceptional. The staff was very friendly making recommendations and being very attentive to all the guests. Phil and I chose our treats, we decided on a Magic Bar, Swan Lake Cupcake and one of my favorite desserts from Magnolia, Banana Pudding. We enjoyed our treats as we strolled down Fifth Ave through the market that was going on that day. These treats made up for a weak lunch. Thank You Magnolia Bakery for being the sweetest place around.

If it's not part of your collection you should check out the More From Magnolia cookbook written by the owner herself, Allysa Torey. Enjoy!

Monday, May 30, 2011

Green Bean Salad


It's Memorial Day, which means it's time to start planting, wearing white pants and mixing up some simple salads. This weekend typically kicks off the summer and the barbecues get fired up for the first time in many months. There is nothing better than sitting outside with family and friends enjoying the smell of the grill and eating a crisp and cold salad.

A green bean salad is the perfect side dish to any meal, be it outdoors or in. I like tossing fresh green beans with all sorts of fun stuff, be it cucumber lemons, pineapple and mango, potatoes, or just simply really good extra virgin olive oil, fresh chopped basil and cherry tomatoes. Here is my recipe for green bean salad...

Serves 6

1 lb fresh green beans, washed and picked (snap the end off)
1 cup cherry tomatoes, washed and cut in half
1 garlic clove, peeled and cut in half
salt
pepper
3 tablespoon extra virgin olive oil
1/4 cup chopped fresh mint

Blanch the green beans in boiling, salted water. I typically blanch mine for 5-7 minutes, to keep them crisp and green. Shock the beans in an ice water bath to stop the from cooking. Overcooked beans with turn to mush and also lose their brightness. Strain the beans from the ice bath and dry on a clean kitchen towel. You want the beans to be dry, so the oil with stick to them. While the beans are still warm, season with salt and pepper then add the tomatoes, oil and mint. Gently toss everything together. Serve right from the fridge or at room temp. You can also use yellow wax beans, which when in season are delicious. Enjoy!

Thursday, May 19, 2011

Something to brighten up this rainy week....



Lemons! Lemons! Lemons! They are tart, juicy and bright and one of my favorite fruits. There is something about them that makes me smile and after a week of rain here in Boston that is what we all need.

I like to use lemons in both savory and sweet cooking as well as in cocktails. Sliced lemons roasted with artichokes and fennel sausage make for a perfect late spring meal. Candied lemon peel on top of a plain cheesecake with a gingersnap crust is a simple twist to a dessert. Even just a fresh slice of lemon and cucumber dropped in an ice cold glass of water, makes for a refreshing drink. You should always keep some lemons around because the addition of the juice, zest or the whole fruit can always add some extra life to your recipes. For tonight, I rummaged through the fridge, found some greek yogurt, sour cream and lemons and thought I probably had the ingredients to put together a lemon loaf. Here is my recipe for Lemon and Yogurt Cake.

Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup non fat plain greek yogurt
1/4 cup sour cream
1 cup sugar
3 large eggs
2 teaspoons of grated lemon zest (approximately 2 lemons)
1/2 cup vegetable oil

Lemon simple syrup
1/3 cup sugar
1/3 cup fresh squeezed lemon juice

Glaze (optional)
4 tablespoons confectioner's sugar
1 teaspoon of fresh squeezed lemon juice

Preheat the oven to 350 degrees. Prepare three small loaf pans by lining the bottom of each with parchment paper, then greasing and flouring the pans.

Sift together the dry ingredients in one bowl. In another bowl whisk together the remaining ingredients for the cake. Slowly, add the wet to the dry, folding ingredients together and making sure all ingredients are incorporated.

Divide the batter among the three pans and place in the oven. The loaves will cook for 40-45 minutes or until a cake tester placed in the center of the cake comes out clean.

While the loaves are baking, prepare the simple syrup by placing the lemon juice and sugar in a pan on the stovetop. Cook until all the sugar is dissolved.

When the cakes are done, let them cool on a rack for at least ten minutes before taking them out of the pans. Place the rack on aluminum foil and turn the cakes over so the bottoms are facing you. With the cakes still warm, using a toothpick make small holes on the bottom of the cakes, about five in each. Then pour the simple syrup evenly over each, allowing it to drip down the sides. The holes will allow the syrup to get inside. When they are cooled, turn back over. Mix together the confectioner's sugar and lemon juice and glaze each cake. Enjoy!

Here's to the sun making an appearance at some point this week!!

Friday, May 13, 2011

Never underestimate a simple Roast Chicken


There are quotes we will always remember. Movie quotes, like the famous "Luke I am your father" and "Nobody puts Baby in the corner" and literary quotes like "O Romeo, Romeo, wherefore art thou Romeo" and "Beware the ides of March". Then there are what I like to call family quotes and there is one quote my mother said many, many years ago that left a lasting impression on my cousin Stacy and I. That quote went something like this, "What the hell the chicken isn't even in the oven? We're never gonna eat.".

Allow me to set the scene, I was probably 12 or 13 and Stacy was maybe 10. She was spending the day and night over my house. My mom had to go to work that day and she left us with very specific instructions on how to cook this chicken she had defrosting. At 4:00p we were to rinse the chicken, then dry it, season with salt, pepper and rosemary, drizzle some oil on it and put it in the oven. My dad was supposed to supervise this whole process, so mom left thinking the three of us were capable of managing this roast chicken. So, 4:00p rolls around and we cut the chicken out of it's plastic package and place it in a pan to rinse. My dad set the oven for us and Stacy and I were doing our thing, rinsing the chicken and drying it off. We look inside the cavity of the chicken and notice this bag full of "stuff", is what we called it. Now, I know that bag is filled with giblets, which include the heart, liver and gizzard. We did everything we could to get this bag out, we used tongs, our hands, all the while being completely grossed out at the thought of what would happen when we finally got this thing out. I think my dad finally intervened and tried to help and that's when the door opened and mom was home. Here we are, raw chicken still on the counter in the pan, the three of us defeated by this chicken and mom with the memorable quote "What the hell the chicken isn't even in the oven? We're never gonna eat?". Mom ended up putting on her superwoman cape as moms typically do, she miraculously got the bag out of the chicken and we were able to eat an hour and a half later. That story still makes Stacy and I laugh. I now know ho to handle a chicken and wanted to share with you my recipe for a simple roast chicken...

Serves 4
2 carrots, peeled and rough chopped
2 celery stalk, washed and rough chopped
1 onion, rough chopped
1 5-6 lb whole roasting chicken
1 whole lemon, washed and cut in half
1 bunch fresh rosemary
1/2 stick unsalted butter, softened
salt and pepper

Preheat oven to 375 degrees
in a medium size roasting pan, place the carrots, celery and onion. This will act as a "rack" for the chicken to lay on. Rinse and dry the chicken. Season the entire chicken, including the cavity with salt and pepper. Place the two halves of the lemon inside the cavity, along with half the rosemary. Chop the other half of the rosemary and mix with the softened butter. Place the chicken in the pan, breast side up. Spread all the butter and rosemary mix on the top and sides of the chicken and then place it in the oven. Roast the chicken until the internal temperature is 165 degrees. This may take up to 1 hour 20 minutes. When the chicken is done, transfer to a platter, cover with foil and let rest at least 10 minutes. Make your favorite pan gravy with the veggies and pan drippings. Enjoy!

Tuesday, May 10, 2011

It's almost here.....

The Copley Farmer's Market is one week away! The Copley Market hosts so many amazing farms on Tuesdays and Fridays from the middle of May through November. Some of the vendors that will be attending are Atlas Farm, Cook's Farm Orchard, Equal Exchange, Hamilton Orchards, Iggy's Bread, Narragansett Creamery, and one of my favorites Siena Farms if only for the delicious treats they sell from Sofra Bakery & Cafe. There will be many other vendors on hand at the Farmer's Market and I can't wait to get out there next Tuesday and see the stands.

Some veggies we can look forward to seeing are fiddleheads, artichokes, ramps, leeks, peas, green garlic, arugala, mustard greens, radishes, fennel and assorted greens. As for spring fruits you might see rhubarb, grapefruit, lemons, and apricots. So many local delights to look forward to and the season is just starting!

Hope you all get a chance to visit the Copley Market or your own local Farmer's Market in your area.

Monday, May 9, 2011

The 3 P's

I have a new favorite side dish that is simple and quite delicious. It also has very few ingredients and little to no prep. I am calling it the 3 P's, Potatoes, Pancetta and Peas.

Recently, I have fallen in love with these tiny potatoes from Trader Joes called "tiny potatoes", of course. These potatoes have the thin skin of a white potato and the butteriness of a Yukon Gold. They are as big as a large gum ball you may find in a quarter machine and take about 35 minutes to either roast or saute. One of my favorite bits about these "tiny potatoes" is that they just need a rinse, dry and season leaving very little prep for these guys.

Here is my recipe for The 3 P's

Serves 4 people

1 teaspoon olive oil
1/4 cup chopped Pancetta
1 bag Trader Joes "tiny potatoes", if you can't find them you can use fingerling potatoes, washed and dried
*1 teaspoon Herbes De Provence
1 cup peas
salt and pepper

In a large saute pan, heat the oil and then add the pancetta. Cook pancetta until crisp and then add the potatoes. Season with the Herbes de Provence, salt and pepper then cover with a lid. Allow to cook on medium heat with the lid on for 15 minutes and then stir the potatoes. Place the lid back on for another 10 minutes and then add the peas. Taste and adjust seasonings and cook for 10 more minutes. Potatoes should be tender and browned when finished. I like to finish this dish off with a drizzle of good quality extra virgin olive oil. Enjoy!

*Herbes de Provence is a mix of a variety of dried herbs, which can include savory, fennel, basil, thyme flowers, marjoram, rosemary, bay leaf, chervil, tarragon and mint. Lavender is typically included in the American mixes, but is not used in traditional French mixes for Herbes de Provence.

Sunday, May 8, 2011

Happy Mother's Day


Happy Mother's Day to all moms out there and to those that are expecting. To my mom, thanks for being the best Mommy, Mom and Ma a kid could ever ask for. You truly are a gem and I love you!

I can remember always being with my mom. My cousin, used to call me her shadow or the velcro kid because I was like butter on toast with her. I remember our trips into Downtown Crossing on a Saturday, she would always buy my brother and I a new smurf figure at the Corner Mall and then it was Happy Meals at McDonalds. Then there were the nights we walked down to the stadium to see Frankie play little league and the many Saturdays we went to dance class at Eleanor Rubino's. Of course we can't forget the rides to summer camp at the Umana and those annual trips to Rockport we took with the moms and daughters from EBCCS. There were late nights at Auntie Virginia's, watching you ladies smoke cigarettes and dye each other's hair and fun trips to Demoulas with Grandma. We took many vacations together, whether it were across the ocean or across the country, it was always fun, even if I had to carry your bag all around New York City that one time you packed too many shoes. Mom I would be glad to carry your bag again and again and again!

Thinking of all the fun things we have done as a family makes me realize how lucky Frankie and I are. We have two great parents that have given us lots of memories and endless amounts of love!

So, to my mom again, I love you and I hope you had a wonderful Mother's Day.

Saturday, April 23, 2011

Easter Dinner Prep!!

I am playing hostess to Easter this year and I thought it would be fun to toss out the roast and have an indoor picnic! I love cooking comforts food as much as I love cooking foods I remember as a child and this year's Easter dinner is full of comfort foods. Here's what I have planned....

We are going to start with Mom's Pizza Cheina because it's not Easter unless you have that on the table and of course Pastierra because again sometimes traditions shouldn't be broken. Mom is also making a baked Brie with hot pepper jelly.

Our first course is my cream Mac and Cheese with extra sharp cheddar, shell shaped pasta and crunchy breadcrumb topping.

For the main course we are going to get a bit messy with some maple roasted Chicken and Ribs. I am marinating the meats now, with apple cider, maple syrup, whole grain mustard, star anise and cinnamon stick. Tomorrow I am going to splash them with a bit of balsamic vinegar and let the oven do the rest of the work. For the sides, I am going to make smashed sweet potatoes kept simple by just roasting them whole in the oven skins on until tender. Then I will take the skins off, smash them with a little butter and salt and serve. I also am making my version of a succotash with some zucchini, bell pepper and my favorite brand frozen white corn from Trader Joes! One of the more time consuming sides I have tomorrow is my homemade baked beans. I cooked the kidney beans today and tomorrow morning I will make the base and let those beans bake for about six hours in the oven. For the base I will cook together ketchup, brown sugar, cider vinegar, Chinese chili paste, grated fresh ginger and then mix that with the liquid I cooked the beans in and then add bacon and an onion. This base smothers the beans and reduces down as the beans bake in the oven. To soak up all the baked bean goodness, I am going to make some really simple buttermilk drop biscuits just before dinner and to serve them I have a sea salt and honey butter. For something cold and crisp, I have a basic American salad with some golden tomatoes, English cucumbers, fresh radish and homemade Blue Cheese dressing.

Clearly, after that we will have to take a break and watch the kids to the Easter egg hunt! For dessert, I took the easy way out and made a Mocha Icebox Cake, which required no baking at all and is setting up in the fridge right now. Mom is making Monkey Bread and of course Dad's famous Pizzelles! I think this year he is making orange and chocolate flavor. He makes the best!!

Tomorrow I will be sure to snap some photos ( I am taking your advice Erica!!!) and post them for all to see my indoor Easter Picnic!! Enjoy!

Wednesday, April 20, 2011

Not much time for dinner?

Sometimes when I have to work a little later than normal I rely on really simple pantry dinners that include ingredients I typically always have on hand. Tonight I am throwing together Naan pizza since I don't have time to wait for dough to rise.

Naan is an Indian flatbread and can be found in most grocery stores. It's perfect for open faced sandwiches, for dipping and for making pizza.

Be as creative as you like with your toppings. I like to keep it simple and here is my recipe for Naan Pizza

Serves 2
I pkg of Naan
1 can tomato paste
1/4 teaspoon dried oregano
Salt
Pepper
1 1/2 cups shredded mozzarella
2 tablespoons pitted and chopped oil cured olives
Olive oil

Preheat oven to 350 degrees

Brush oil on a sheet pan and then lay the Naan out. In a small bowl combine the paste and oregano and stir. Season with salt and pepper, then spread onto the Naan. Divide the cheese among the two breads and do the same thing with the olives. Drizzle with olive oil and bake 20-25 minutes until cheese is melted. Enjoy!

Thursday, April 14, 2011

Mid Morning snack....

About a month ago I went down to my favorite city, NYC, to see the Nate Berkus show and it will finally air tomorrow, April 15th, at 10a on channel 5! So, I thought why not a recipe for a mid morning snack to watch the Nate Berkus show and maybe spot me on television! Here is my recipe for greek yogurt parfait...

Serves 2
2 cups of plain Greek yogurt
1 cup dried apricots, macerated in 1/2 cup boiling water until plump
1/4 cup good quality honey
1/4 cup toasted, slivered almonds

In a small mixing bowl, place the honey. Drain the macerated apricots and slice into 1/4 inch strips. Mix with the honey and set aside. Using a 10 oz glass or dessert bowl, place 1/2 cup of the the greek yogurt in each glass. Then place the apricot and honey mix and a couple almonds. Then repeat, using the remaining ingredients, ending with the almonds. Be sure to turn your television to channel 5 tomorrow morning at 10a and enjoy!

Monday, April 4, 2011

Caponata...


Yesterday I had the pleasure of catering a baby shower for a friend. The menu was all cold foods as to make it easy for the hostess and one of the choices was an antipasto platter. Though I love a platter full of meat and cheese, I also like to make sure I add assorted vegetable options to my antipasto platter. For the baby shower I added roasted beets, marinated artichoke hearts and as the heart of the platter, Caponata.

Caponata is a saute of eggplant, peppers and onions and has that perfect balance between sweet and sour. The first time I made Caponata was when I worked as a line cook at Via Matta. Luis Morales, my chef, taught us the secret to a good Caponata and the secret, though slightly time consuming, is worth it. What set his recipe apart from others, was the way he cooked the eggplant. We cut the eggplant into cubes, brought a saute pan to a high temp and then put a drop of oil in the pan. When the oil began to smoke, in small batches we would cook the eggplant. He told us "when it begins to smell like popcorn, the eggplant is done". Now when I cook this dish, I think of Luis and making Caponata. I tweaked the recipe a little, by not adding anchovies or garlic and I use balsamic instead of red wine vinegar. Here is my recipe for Caponata..

1 eggplant, washed and cut into 1/2 inch cubes
2 tablespoons olive oil, plus approximately 2 more tablespoons to cook eggplant
1/4 teaspoon red pepper flake
1 red bell pepper, washed, seeded and cut into 1/2 inch cubes
1 medium size red onion, peeled and cut into 1/2 inch pieces
1 tablespoon capers, drained and rinsed
2 tablespoon honey
2 tablespoons balsamic vinegar
1 tablespoon each of chopped fresh basil and flat leaf parsley
salt and pepper

Heat a saute pan, until very hot. Drop a pea size amount of oil in pan and spread out. When the oil is hot, begin to saute eggplant in batches. Let eggplant cook and char on all sides and again like Luis said, it will almost smell like popcorn when it is one. Continue to cook eggplant in batches until all is cooked, then set aside. In another saute pan, heat the 2 tablespoons of oil, add the red pepper flake, then the onion and pepper. Salt and pepper the vegetables and cook for about ten minutes. Add the eggplant and continue cooking for ten more minutes. Add the capers, honey and vinegar. Taste and adjust seasonings. Let cook for another 10-15 minutes, until the vinegar is absorbed and the vegetables are tender. Add the herbs at the end and fold in. Serve as a side, on bread, tossed with pasta or on its own. Enjoy!

Thanks Lori for a fun day of catering and thanks to Luis Morales for an inspired recipe!

Saturday, April 2, 2011

Coffee! Coffee! Coffee!

In honor of getting to meet Howard Schultz, chairman and CEO of Starbucks, I thought it would be appropriate to share a coffee themed recipe.

Coffee can add another level of flavor when added to a recipe. I always add a teaspoon of ground espresso to my chocolate cake recipe. I think that it makes the chocolate rich but not sweet. Ground coffee can also be mixed with various spices and used as a dry rub for steaks or chops. I love that coffee can be used for both savory and sweet cooking, as well as just plain brewing a cup and drinking it! So, in honor of all my coffee friends at Starbucks, here is my recipe for Coffee Granita with foam and cinnamon.....

Serves 6, 6oz cups

1/2 cup sugar
4 cups hot brewed coffee, preferably a dark coffee like an Italian Roast
1/2 cup whole milk
1 cinnamon stick

In a shallow metal pan,mix the coffee and sugar together. Make the sure the sugar is completely melted. Place in the fridge and chill. When chilled, place into freezer and let sit for 1/2 hour. Using a fork, stir the granita and repeat this every 1/2 hour, until mixture set, but not frozen solid.

For the foam, using a countertop espresso machine or milk frother, foam the milk, ensuring to get enough air in the milk, to create foam. Set out 6, 6oz cups and using an ice cream scoop, divide the granita among the cups. Top each, with a bit of foam and then using a microplane, grate the cinnamon stick on top of each. Enjoy!

To all my Starbucks friends, past and present thanks for all the fun years and to Howard Schultz, it was a pleasure to meet you.

Wednesday, March 30, 2011

Chicken Fingers aren't just for kids....

I love chicken fingers and always feel jealous that kids get to enjoy these delights on most restaurant menus. The idea of getting to eat with your hands and dunk crispy, fried, boneless chicken into yummy sauce, makes me smile! Tonight, I felt like making my half fried, half baked chicken fingers with spicy mustard sauce and barbecue sauce. Here is my recipe for Somewhat Healthy Chicken Fingers....

Serves 2

3 boneless chicken breasts, cut into 1 inch strips
1 cup buttermilk
2 cups flour
1 teaspoon allspice
1/2 teaspoon cayenne
salt and pepper
3 cups vegetable oil to shallow fry the chicken

In a bowl, place the chicken and pour the buttermilk over it. Add a pinch of salt and pepper and set in the fridge for 30 minutes. In a plastic ziploc bag, place the flour, allspice and cayenne, then shake. Strain the chicken and then add to the flour. Give the chicken a good shake, ensuring all the chicken is coated. Preheat oven to 350 degrees. In a heavy bottomed pan, heat the vegetable oil, test the oil by throwing a pinch of flour in it, if it sizzles the oil is ready, if it sinks let the oil heat up some more. When oil is ready, lay the chicken fingers in the oil. Cook, until golden on both sides, they will have to be flipped, as you are just shallow frying these. Then place on wire rack and that has been placed on top of a sheetpan. When all the chicken is browned, place the pan in the oven and finish baking. The chicken should take another 15-20 minutes in the oven. While the chicken is cooking, whip up your favorite dipping sauce. Here's what we had tonight....2 tablespoons whole grain mustard, 1 tablespoon hot pepper jelly, 1 tablespoon honey, pinch of salt and pepper. When the chicken is cooked, sprinkle with some kosher salt and start dunking. Enjoy!

Monday, March 28, 2011

Monesta

Last week mom made a classic dish, Monesta or savoy cabbage and pork. I have seen many variations of this recipe. Some recipes use escarole instead of cabbage and some add white beans as well, which I think would be delicious, but I wanted to share my mom's recipe for Monesta.

Serves 4

2 heads Savoy cabbage, cut into quarters and blanched in salted water
2 lbs pork pieces, boneless or with the bone
2 pepperoni links, cut into 2 inch rounds
2 tablespoons dried rosemary
2 garlic cloves
2 tablespoons olive oil
Pinch red pepper flake
salt and pepper


When the Savoy cabbage is blanched, reserve 1 cup of the cooking liquid, then strain and set aside. In a heavy bottomed pan, go once around the pan with olive oil and preheat it. Sear the pork pieces and then the pepperoni. When completely seared, set aside in a dish. Go once around the pan again with oil, now adding the garlic, rosemary and red pepper flake. Let this season the oil. Add the cabbage and 1/4 cup of the reserved water. Stir cabbage and season with salt and pepper. Add the meat back into to the pot and add 1/4 cup more of the reserved water. Cover and let cook about thirty minutes. Taste the cabbage and adjust seasonings accordingly. Let cook fifteen more minutes. Serve with some crusty bread or how mom serves it, with a simple black pepper and rosemary flatbread. Enjoy!

Friday, March 25, 2011

My not so Border Cafe Quesadilla

Last night we celebrated a much deserved promotion at Rt 1's Border Cafe. Border Cafe is known for their Tex Mex menu, buzzing atmosphere and reasonable prices. I sat staring at the menu, listening to the toddler behind me screaming, and couldn't decided what to eat. I quickly chose the vegetable quesadilla for my dinner when the server came to take our order. The quesadilla turned out to be your average quesadilla, not crisp, just kind of soggy with a random assortment of vegetables including carrots, peppers, cauliflower, broccoli and way too many red onions.

Though my food wasn't great, the company was and we had a great time and finished our meal with homemade cheesecake and smores bars, thanks Meghan and Malissa!

I wanted to share my favorite recipe for lime chicken quesadilla with mango salsa....

For the quesadilla Serves 4

2 boneless chicken breasts
1 lime
1 cup shredded Monterey Jack Cheese
1 yellow pepper, sliced julienne
1/2 red onion, sliced julienne
salt and pepper
4 flour tortilla shells
2 tablespoons olive oil

For the salsa
1 ripe mango, diced brunoise
2 plum tomatoes, cored, seeded and diced brunoise
1 jalapeno, diced brunoise
1 tsp lime zest, 1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh Cilantro
1 teaspoon hot sauce
salt and pepper

Preheat oven to 375 degrees
For the chicken, cut chicken into cubes and put into bowl. Zest the lime and then juice it, then marinate the chicken with the zest and the lime as you preheat a saute pan on the stove. When the oil is hot, add the onions and peppers and cook for five minutes, season with salt and pepper. Add the chicken and saute together until the chicken is golden and the vegetables are tender. On a sheet pan, lay the flour tortillas down and divide the chicken/veg mix among the four, covering only half the shell. Divide the cheese among the four tortillas and then fold them in half. Brush both sides with oil and put the pan in the oven. Bake for ten minutes, then flip them and bake for ten more. They will be golden brown and crisp when finished. Remove them from the oven and cut each into fours.

For the salsa, combine all the ingredients in a bowl, season with salt and pepper and fold together. Serve with the quesadilla and your favorite flavored Jarritos. Enjoy!

Thursday, March 24, 2011

Dinner with the girls!!

Last night Erica, Amanda and I had a wonderful dinner at Sportello. Sportello is Barbara Lynch's interpretation of the lunch counter and has some the tastiest Italian food in the city. I had the pleasure of being part of the Sportello team last year and met some great people while there. Sportello was a unique restaurant experience, having both a dine in and a bakery/cafe part to the restaurant. There are many mornings now that I wish I were back there enjoying some rosemary raisin toast with cheese and fruit and chatting with Amanda about her adventures from the night before! Working at Sportello made me solidify my dream to open a bakery/cafe and it also made me realize how much I had learned over the years about business, food and management. When I look back, I feel lucky to have been able to work with Chef Barbara and sit in meetings with her and the other managers while we brainstormed ideas about the retail area of Sportello. It really was a great experience and so was our dinner last night.

Erica and I started the night early at Papagayo (I will save that for another blog). We met Amanda for drinks at Drink before we went to eat dinner. I order a dark and stormy, which was spicy from the house made ginger beer. At around eight we made our way upstairs to Sportello and were seated in Haileys section. As always, we started with some sparkling and looked over the menu. I always stick to the classics when I eat at Sportello, Bolognese or Gnocchi, but tonight we were going to try some new menu items. To start we had the Vongole Misto, which had mussels, clams, periwinkles, potatoes and an herb aioli. This dish was fresh and light with really good flavor. I liked that there were periwinkles in the misto because I haven't had them since my grandmother were alive. Hailey sent out the calamari with garbanzos, and pea pesto. The calamari were tender and slightly buttery. For our pasta course we tried the smoke potato agnolloti with black trumpets, hedge hog and Monte Veronese. Erica and I were hoping they would be as delicious as the ones at No. 9 Park. These were soft potato filled pillows tossed with the mushrooms and cheese. We both agreed the dish was delicious, but the ones at No. 9 were perfection, no disrespect to Sportello. For our main course, we enjoyed the Crescent duck breast with swiss chard, marinated peppers and potatoes. Let me just say this duck had the crispiest, most delicious skin I have ever tasted on duck. The duck was also kept rare and when eaten with all the components on the plate, tasted sweet and sour (agro dolce). With our meal we enjoyed a bottle of the Sportello Barbera. I left full and inspired by the food.

The night couldn't end with just dinner. We enjoyed another drink across the street at Luckys and then headed home. It was another great night with the ladies. Erica and Amanda thanks for being the two most perfect dates! Hailey, what can I say, you crack me up, miss working with all you girls!

Thanks Sportello for a delicious meal...

Sunday, March 20, 2011

Sweet Soda Bread


I believe that a good soda bread should be enjoyed throughout the year and not just on St Patrick's Day. My sweet soda bread is the perfect combination of savory and sweet. It goes perfect with a boiled dinner or toasted with jam in the morning. Here is my recipe for Sweet Soda Bread....

Preheat oven to 375 degrees

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons of cold butter cut into pieces
1 egg, beaten
1 cup buttermilk
2 teaspoons caraway seeds
1 cup golden raisins
1 tsp sugar in the raw and 1 tablespoon melted butter for the top

In a mixing bowl, combine all the dry ingredients and whisk together. Using your fingers, combine the cold butter with the dry ingredients, rubbing your hands together until the mix resembles coarse breadcrumbs. Fold in the beaten egg and then the buttermilk. When mixed, fold in caraway seeds and golden raisins. Pour into greased loaf pan or free form the loaf on a sheet[pan. Brush with melted butter and then sprinkle with the sugar in the raw. Bake in the oven about 35-40 minutes, until golden brown and a cake tester comes out clean. Enjoy!

Thursday, March 17, 2011

Another fabulous time at Eataly in NYC...

Yesterday, I had a wonderful day in my favorite city, NYC with mom, Stacy and Auntie Joanne. As always, when I visit the city I always think about where I want to eat. NYC is filled with too many restaurants, some completely geared to the tourist and some for the foodies. I always try to plan where I am going to eat based on location, if I'm downtown I like Pastis and brownies from Fat Witch bakery and if I am uptown, you can't go wrong with Bouchon for something sweet and savory. Midtown is all about deli's Carnegie, Stage and Maxi's. You can't visit New York and not have a hot pastrami sandwich and a slice of New York style cheesecake.

For dinner last night, we went to the Flat Iron district and visited Eataly Cafe for the second time. The place was buzzing when we arrived and again I walked through with my eyes moving every which way, trying to take in everything. We headed straight for the pizza and pasta restaurant, passing by all the sweets, the fish, the meat, the bread and wine. We managed to only have to wait about twenty minutes and then our dinner began. What I liked about the menu is that it offered various shapes of pasta in different sauces, some fresh pasta and some dried. The pizza menu, again good variety of veggie pizzas and meat pizzas, but not overwhelming. I knew when I sat down and looked at the table to my left, that I would be getting pizza as my meal, it looked just like the pizza in Rome. We placed our order, got some wine, I had a glass of Barbera and had some bread. A winter salad was our appetizer and it was the cold, crisp that we needed after all the walking we did. When our meal arrived, and the waiter placed my Massese pizza in front of me, I felt I was back in Italy and that when we left we would be walking through the Piazza di Spagna in Rome. The crust was thin and crisp, there was the perfect amount of sauce to mozzarella and then what turned out to be my favorite bit of the pizza thin slices of spicy salami dotted the entire pizza. I was ready, fork and knife in hand, I dove in. My mom had the meat filled agnolotti with a simple butter sauce and they were tiny pillows filled with a nutmeg spiced meat. Cooked al dente and with the right amount of sauce, perfection.

Again, Eataly Cafe who have surpassed my expectation and I thank Mario, Joe and Lidia for a wonderful concept that truly transports you to Italy for a couple hours.

Happy St Patrick's Day

Happy St Patrick's Day Everyone! Though I am not Irish, I do believe in enjoying some of what St Patrick's Day has to offer, like soda bread and a really good stew! I also don't mind an ice cold Guinness to celebrate the day and if you add something sparkling to it, it's even better! Here is my recipe for a Black Velvet....

Makes 1 drink
3 oz cold Guinness
3 oz cold champagne or sparkling wine

In a champagne flute, slowly pour the Guinness into the glass and let settle a minute. Using the back of a spoon, pour the champagne slowly into the glass and let it rest for two minutes so that it settles at the top. Serve immediately and enjoy!

Sunday, March 13, 2011

Thank You Maine Diner....

Tonight we dined at one of my favorite places, The Maine Diner. The Maine Diner is located in Wells, Maine and prides itself on "World famous food, just like grandma used to make". It has been serving food for 27 years and going strong. Like many diners, it serves breakfast all day and has a menu filled with some classic diner dishes, like the Eddie Andelman, which is Mac & Cheese with grilled Pearl Kountry Klub Franks or the homemade baked beans with grilled kielbasa. They also have some delicious desserts on the menu, coconut cream pie, grapenut custard and their very own, blueberry chip ice cream, just to name a few. Are you hungry yet?

I can't finish this blog without talking about my favorite treat at The Maine Diner and that is their corn muffins, moist and delicious and served with a sweet cream butter. They really are perfect.

So, thank you Maine Diner for my warm and comforting roast turkey dinner tonight and my corn muffin. If you are ever in Wells or Ogunquit visit the Maine Diner, the food is fresh, classic and satisfying and the service is speedy and friendly all the time! Thanks again Maine Diner!

Thursday, March 10, 2011

Worms in the soup.....


Every once in a while when I was young, my grandmother would treat us to passatelli or what we kids called "worms in the soup". When she made this pasta made of breadcrumb, nutmeg, eggs and grated cheese, she would dry it on pieces of wax paper on her bed. Her bed would be covered with "worms" and her house would smell of her chicken soup and nutmeg, which makes these passatelli special.

The first Christmas after my grandmother passed we tried to recreate these for our Christmas meal. Picture my mother, my aunt Virginia, my uncle Frank, my brother, me and I even think Jason might have been there, squeezed around my mom's kitchen table trying to figure out this recipe. We had all eaten them for years, but had never been smart enough to learn how to make them. After a couple hours and not much success, we gave up, feeling defeated by breadcrumb and eggs! A couple days after that famous Friday night, I asked my mom if I could try to make them myself. We bought all the ingredients and I began to put things together with a small prayer to my kitchen god, which is grandma and miraculously a dough was formed. I waited until my mom came home from work that night before we cranked them out using my grandmother's manual meat grinder, which is how she used to do it. We covered the table with wax paper and a little at a time filled up every square with the "worms". Come Christmas day that year, mom made her delicious chicken broth and we enjoyed passatelli in brodo or "worms in the soup".

Here is my recipe for passatelli...

4 quarts of chicken broth to serve them

4 cups unseasoned breadcrumbs
1 cup grated Romano cheese
1 whole nutmeg, grated
7 whole eggs
salt
pepper

On a clean work surface, pour the breadcrumbs, cheese and grated nutmeg in the middle. Using the tops of your fingers, create a well in the middle for the eggs. One a time crack the eggs in the middle. Season entire thing with salt and pepper. Using a fork begin to beat eggs and a little at a time, pull the breadcrumb mix into it. When it becomes too difficult to use the fork, pull the dough together using your hands. You are looking for the dough to come together easily and not be sticky as it will get stuck in the press. Chill dough for fifteen minutes. Line your table or counters with parchment paper. To press your passatelli you can use, the meat grinder attachment to the kitchen aid (1/4 in diameter holes) or a ricer, which again has 1/4 inch diameter holes). Press the passatelli, cutting them when they are about 1 inch long, then separate them and let dry on paper. If you'd like you can crank these directly into simmering broth. Traditionally these are eaten in a chicken broth and are most common in the Northern part of Italy. Some recipes also use lemon zest as well, but whatever you choose, I hope you enjoy my family's recipe for Passatelli.