Palmiers

Palmiers also known as elephant ears, are a quick and simple cookie recipe to add to your holiday collection. It's really just three ingredients that make these crisp and flaky cookies come to life. With the addition of various spices you can turn simple into sparkling. Use your imagination and add spices you have in your pantry like ground ginger, ground cloves or pumpkin pie spice. Here is my recipe for palmiers....

1 3/4 cup granulated sugar
Pinch salt
2 sheets of puff pastry, defrosted
*optional pinch of your favorite spice ( ground nutmeg, glove, ginger, cinnamon..)

Preheat the oven to 450 degrees. In a bowl combine the sugar and salt (if using a spice, also combine). On a clean work surface or large cutting board, pour 3/4 cups of the mix down on the surface and spread out. Lay one sheet of puff pastry sheet down and spread 1/2 cup of the mix. Using a rolling pin, press down and roll the sugar into the dough. The idea is to have the sugar almost become part of the dough and work the dough into 12 by 12 inch piece. Fold the sides to meet in the center, then repeat this and repeat again until you can bring the dough together in the middle. You should be able to get six layers. Using a serrated knife, slice the 3/8 inch thick and place onto a cookie sheet lined with parchment. Repeat with other piece of dough. Bake for 5-6 minutes on one side and then flip them over when caramelized and bake on the other side until golden. The cookies will be light, crisp and golden. Perfect for sharing at you holiday table. Enjoy!

Countdown to Christmas

It is December 13th and it is officially 12 days before my favorite holiday, Christmas. I love Christmas, not for presents, but for that feeling of family, tradition and of course food. In every family there is some kind of tradition to this holiday and my family is no different.

Coming from an Italian American family we always celebrated Christmas with tons of food, wine and laughs. I love sitting around the table listening to stories about the "old days" and even now I can remember some of those days. Like the night my Uncle Augie fell in the shower after drinking a bit too much or the Christmas Eve Stacy and I finally decided to try fish. Then there was the funniest Christmas morning when my dad gave us all fake scratch tickets and my brother thought he won thousand bucks. It was priceless and I can still hear my dad laughing.

Then there are the food memories. Christmas was special when my grandmother cooked. She would make everything for both Christmas Eve and Christmas Day and boy she never skimped. Christmas Eve was filled with lots of creatures from the sea. Grandma made a delicious lobster gravy using the claws and legs of the lobsters and making a tomato sauce with them in which she would pour over spaghetti. The bodies of the lobster were used for stuffing actually there was a lot of stuffed seafood, quahogs, scallops and shrimp to name a few. She also made fried broccoli, to have some kind of vegetable on the table. Christmas Eve was a night full of eating and we didn't stop there, the next day would also be a feast. On Christmas day, Grandma would always make soup with homemade cappelletti, which are meat filled pasta. They are meant to resemble little hats when they are shaped properly. I can remember these quite well as a child. The pasta so thin and delicate and the filling beautifully balanced with a variety of meat and nutmeg. We haven't had these in many years, probably since Christmas day was at Auntie's on Frankfort st. I thought it was time to challenge myself to the test of figuring out the recipe and bringing a family tradition back to Christmas day.

The filling has not been mastered yet, but it will have the staples, nutmeg, chicken, veal, pecorino Romano and others. I will of course call on my kitchen goddess, which is my grandmother and ask for her help as I try this recipe out for the first time. I will share the recipe when I have gotten it down, but for tonight let the 12 days until Christmas countdown begin and here's to the next couple days of recipe testing!

Enjoy!

Happy Thanksgiving

It is finally here and I know if you are the host of your dinner today the bird has probably been in the oven since five o'clock this morning! I just wanted to wish everyone a Happy Thanksgiving! Cheers to all things pumpkin, crispy turkey skin and creamy mashed potatoes!

There are many things to be thankful for, so take the time today to enjoy those things and create some memories! I know I will with my family.

Enjoy!


*This photo was taken at Miss Florence Diner where I enjoyed a classic diner dish, Roast Turkey Dinner. Miss Florence Diner is located in Florence, MA and worth the drive from Boston. It is a classic diner that he been in business since 1941 and hasn't yet been tainted by Guy Fieri advertisments.

One pot special....

Late fall and all through winter, I tend to do a lot of braising, stewing and roasting. I also like to try to make at least one, one pot meal a week. One pot meals are perfect. You put everything in the pan and voila, it's done. One of my favorite pans to use are my Le Creuset Dutch ovens.

The first year Phil and I were together, he spoiled me forever when he gave me my first Le Creuset Dutch oven. Now a lot of women would not like a pan for Christmas, but I certainly loved it. It was like getting the "Gucci" of pans! I had always admired Julia's pans while watching old episodes of her show on tv. Now, I finally had my own and I couldn't wait to get it cooking. These pans maintain heat and cook food beautifully. I have added a few more to my collection over the years and I use my Creuset most nights to cook dinner and especially for the recipe I am going to share, which is simply titled one pot chicken dish.

For this dish, the ingredients can be changed around pending on what you may have in the pantry or fridge. I first made this because I had chicken in the fridge, oil cured olives in my pantry and some feta cheese. I remember adding some chicken broth and brown rice to the dish and it was a full meal. The recipe I am going to share is my favorite version of this one pot meal, but again feel free to modify the ingredients. Here is my recipe for one pot chicken dish....

Serves 4
1 tablespoon olive oil
12 oz of boneless chicken breast, cut into cubes
2 cups low sodium chicken broth or homemade chicken broth
1 can petite diced tomatoes
1/4 cup chopped green olives
1 cup brown rice
1/4 cup torn basil leaves
Salt and pepper to taste
Block of Feta cheese sliced to serve

In a Dutch oven, heat the oil. Add the chicken and let brown on all sides. When chicken is caramelized, deglaze pan with chicken broth. Bring to simmer and let cook for 8-10 minutes. Add tomatoes, green olives and season with salt and pepper. Bring this to a boil. Fold in the brown rice, turn the heat down to medium and cover with the lid. Cook until rice had absorbed the broth, but still has a creamy consistency. Stir in the basil and adjust seasonings. I like to serve this topped with lived feta cheese, it adds a slight saltiness to the dish.

I have made this recipe with chicken on the bone and it came out equally delicious.


Enjoy!

Pumpkin Cupcakes

Oh pumpkin, there are so many things one could use you for. Pies, soups, pastas, candies and cupcakes. These pumpkin cupcakes are the perfect pairing of sweet and spicy. They look beautiful as part of a holiday dessert table and can be enjoyed by all.

The idea for the pumpkin cupcakes came from a great cookbook titled, Cupcakes from the Primrose Bakery. Primrose Bakery is a bakery operated by two women in Primrose Hill, North London. These two women started out simply as two moms baking cupcakes for their children and have turned their passion into a business. Their recipes are simple and easy to use. They take pleasure in using good quality and local ingredients for their baked goods, which I can appreciate.

While thumbing through this cookbook for some holiday dessert inspiration, I came across these pumpkin cupcakes, which of course appealed to me because I do enjoy my pumpkin, especially this time of year. I worked in the kitchen with Malissa and we played around with the recipe a bit, taking some ingredients out and testing a new frosting recipe for it. After many test batches, I am happy to share Pumpkin cupcakes with spiced mascarpone frosting......


For the cupcakes
Makes 12 full size cupcakes or 24 mini cupcakes
8 tablespoons unsalted butter at room temp
1 1/3 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
Pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/4 cup sour cream
*one batch of spiced mascarpone frosting

Preheat oven to 350 degrees and line a 12 cup muffin tin

Cream together the butter and the sugar until mixture is smooth, 3-4 minutes. Add the HHS one at a time, ensuring they are mixed in well. Then add vanilla extract. Add the pumpkin puree until just mixed together.

Sift together the dry ingredients into a bowl. Add half the dry ingredients into the mixture until combined and half the sour cream, then repeat until all ingredients are mixed.

Fill each muffin cup 2/3 full to leave room for cupcakes to rise. Bake in the oven for 20-25 minutes. Not check doneness insert a toothpick or cake tester into the center of the cupcake, it should come out clean if they are done. Cool in tin on a rack, then remove and cool completely before frosting.

Spiced Mascarpone frosting
6 oz mascarpone cheese at room temp
3 cups confectioners sugar
8 tablespoons unsalted butter at room temp
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch ground cloves

Cream together ingredients until you have a smooth and fluffy frosting. Frost cooled cupcakes using a piping bag or a simple offset spatula. This frosting should be stored in the fridge as it contains cheese.

I like to top the cupcakes with pepitas or candy corn or even a shake of ground cinnamon.

Enjoy

Countdown to Thanksgiving

It is officially the race to Thanksgiving Day and if you're anything like me you have been planning your menu since last year. Typically, my mind begins working overtime, right after a big gathering on what I want to make next time.

Lucky for me, I get to be a guest for Thanksgiving and take the day off from hosting, but I wanted to provide some helpful tips for a stress free holiday. Here are my top ten hints to having a smooth gathering.

1) Create a balanced menu that celebrates the ingredients of the season. This time of year is one of my favorites because of the heartiness of some of the produce you may see at your local market.

2) Work with a list. Shopping and prep lists are crucial. Prioritize from the most difficult to the easiest. Don't forget to check completed dishes off, there is something gratifying about checking off a list.

3) Test any new recipes you may want to try before the holiday to work out any kinks.

4) When someone asks "what can I bring?", tell them what you would like them to bring. Whether it be wine, candy, baked goods or a side dish don't worry about asking your guests for help.

5) Know how many are coming and plan for a couple more. I learned this from my mom and it is something she always says, "what's two more?". Sometimes we have those wandering family members or friends who find their way over and it's best to be a little over prepared in this circumstance.

6) There is nothing wrong with using paper. So many companies have gorgeous paper and plastic products that are environmentally friendly and reasonable priced. It makes clean up easy and you don't have to worry about anyone breaking anything. One of my favorite sites is www.smartyhadaparty.com. They have everything from plates, to punch bowls and beyond. Also, set your table the night before so, this sill give you time to follow through with any vision you may have for it.

7) Know your space. Candles and centerpieces are gorgeous as long as you have the space for them. If you plan to have a centerpiece be sure that your guests can still easily pass plates and engage in conversation across the table. Same thing goes for candles, which I love as long as there is space. There are so many flame free candles on the market now and they are a safe way to still have a candle effect, without dealing with a flickering flame. If you're not ready to go flame free, tea lights are a good option.

8) Organize your platters, bowls and serving utensils. Know what you have on hand and ensure the platters are not too heavy for guests to pass around the table. I use post its to write what I am putting in each platter/bowl along with what type of serving utensil will go with it, so everything is organized the day of the event.

9) Set up a makeshift bar if you don't have a real one, so that guests can help themselves to a beverage. Don't forget to stock up on ice and any guest favorites. I like to always have a cocktail pre made, so it is easy to serve. Have a pitcher of ice cold water on your table as well or you will find yourself fetching water throughout the meal for your guests.

10) My last one is easy to say, but some not easy to do and that is to just have fun. The holidays are a time to gather with those who mean most to you. At the end of the day it won't matter if you burnt something or you forgot to roast the chestnuts as long as you had a chance to sit down, relax and have some laughs.

Enjoy!

Daddy's Little Girl....

Dear Dad, Happy Father's Day!! I wanted to say thank you for all that you have done over the years. You are the best dad a girl could have and I am proud to be your little girl. Here are some thank you's for things you have done over the years... Thanks for taking Frankie and I to Jellystone Park so we could meet Yogi bear Thanks for always reminding me to get an oil change Thanks for always supporting my creative side Thanks for all the college visits we did way back, when I couldn't figure out what I wanted to do and thanks for eating that catfish when we visited JWU Thanks for giving us Colombo and Lucky Thanks for driving me all the way to jury duty to ensure my safety Thanks for all the hugs, kisses, vacations, dinners, lunches, breakfasts, day trips, car rides, bike rides and walks Thanks for always enjoying the simple things in life Thanks for rearranging your schedule to make sure you can come to my Friends and Family on Thursday And thanks for always being my dad. I hope you enjoyed your day today on Spectacle Island and your Sunday Gravy dinner! Love You and Happy Father's Day!

Happy Mother's Day

Today we celebrated a day for the moms out there and in true Ann Salamone (that's my mom) fashion, she hosted a family gathering. My mom will forever be a true mom, her favorite thing is to have her family around the table and something delicious cooking on the stove. She does not have to eat in the finest of restaurants or carry the most expensive purse, what puts a smile on her face is her family and it makes me one of the proudest and luckiest daughters to have such a mom. In November after returning home from a family vacation, mom went to the doctor's to be treated for cellulitis, which is an infection of the skin. I went into mom mode, cooking dinners for her and my dad, calling her every second of the day and just trying to be like a "mom" to her. Three days after mom was treated for her problem, I was rushed to the hospital to have emergency surgery on my abdomen and there was mom by my side even though she was still sick herself. I remember coming home from the hospital and she was off to the market to get the ingredients for soup. For one week, I stayed with my parents and mom took care of me like only a mother could and I will never forget that time. Even though she was sick herself, she put my recovery first. Thanks mom for always taking care of me and for always being mom. I love you. Happy Mother's Day Mom! I hope you had the perfect day!!

Mad Men Season 5!!!

Tonight is a pretty exciting night, as Mad Men comes back to television for it's fifth season. In a short time I have fallen in love with the Mad Men world and have enjoyed taking a journey through the food of the sixties. In honor of all things Mad Men, I thought it would be fun to take a food trip through the sixties and visit some of the trends that came from that decade.

Fondue
Fondue is a Swiss dish of melted cheese served bread. Over the years there have been many variations of fondue, like chocolate fondue served with fruit or fondue bourguignonne , where pieces of meat are cooked when dipped into hot oil. I wonder what kind of fondue Joan would make?

Ambrosia Salad
I have to admit, I kind of love ambrosia salad with the fluffy mini marshmallows, mandarin oranges, pineapple chunks and coconut. The combination of sour cream and shooed cream works well because it balance the sweetness of the fruits. Ambrosia salad is the perfect addition to your brunch buffet or a summer picnic.

Rumaki
The sixties brought Polynesian and faux Polynesian food to the table and rumaki was an hors d'ouevre enjoyed at many cocktail parties. They are made by wrapping water chestnuts and chicken liver in bacon. It is then marinated in soy sauce and baked. They are placed on cocktail picks and served to your guests. Betty included Rumaki on her dinner menu when trying to impress Don's colleagues.

Lastly, Chicken Kiev and since I'm talking about it I have to include a great quote by Roger Sterling " They have Chicken Kiev, butter squirts everywhere.". Chicken Kiev, has been considered Ukranian in origin. It consists of a boneless chicken breads that has been pounded and then rolled around garlic butter with herbs. The chicken is then breaded and either baked or fried. Mmmmmmm, sounds good.

I hope you enjoyed our short trip through some popular foods from the sixties. Mad Men starts in fifteen minutes, pour yourself a cold Heinekin or make the perfect Old Fashioned then kick back and enjoy the show. Enjoy!

Happy St Patrick's Day and Happy Birthday Uncle Frank

Today is not only St Patrick's Day, it is also my Uncle Frank's Day!!

I thought it would be fitting to post a recipe using cabbage since it is St Paddy's day. Instead of using green cabbage, my recipe uses red cabbage. It's funny, I didn't grow up eating red cabbage, we ate savoy cabbage, but for some reason I always wanted to try it. I think it had something to do with the movie A Christmas Story. There is a scene in the movie when Ralphie asks the mom what's for dinner and she replies "red cabbage". When I was young, I wanted to know what this "red cabbage" was and more importantly how it tasted. So, in my freshman year at JWU, I told mom for one of our side dishes at Christmas I wanted to make braised red cabbage and she gave me her usual skeptical look, but gave in. Well, I have to say I think it was a hit, at least to Uncle Frank! He loved it and every year, he asks "are making the red cabbage?". So, Uncle Frank I dedicate this recipe to you on your birthday. Here is my recipe for Braised Sweet and Sour Red Cabbage

Serves 6 as a side dish

1 full head of red cabbage, cleaned and chopped into quarters
2 Fuji apples, cored and sliced thin
2 tablespoons butter
2 cups of vegetable stock or you could use apple cider
1 tablespoon balsamic vinegar
11/2 tablespoon honey
1/2 teaspoon allspice
Salt and pepper

In a Dutch oven, heat the butter. Put the red cabbage in the pan and sauté for ten minutes, until cabbage is coated and just beginning to break down. Add the apples and cook for five minutes. Deglaze the pan with the vegetable stock. Season with salt and pepper and add the allspice. Cover with the lid and cook on a medium heat for 45 minutes, until the cabbage is tender. Uncover and stir in the balsamic vinegar and honey. You are looking for the balance of sweet and sour with this recipe. Adjust seasonings and serve with a tender roast pork or balsamic glazed chicken, to name a couple.

Happy Birthday Uncle Frank! Thanks for always making me laugh and always being the one to swear first at a family get together! There's nothing wrong with that!!! Enjoy!

Peaches and Cream!

To celebrate "Frankie Day" this year, I was inspired to make a cake my grandmother would make on occasion for dessert. My brother always loved when grandma would make this cake. She would slice him a hefty piece or a "grandma slice" and he would sometimes go back for seconds. The cake though simple in its components of gold cake, fresh whipped cream and canned peaches, left a lasting impression on Frankie and I wanted to bring back those memories of the cake that he simply couldn't get enough of. Here is my recipe for a Peaches and Cream Cake...

For the cake
4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup, 2 sticks, unsalted butter at room temp
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup of buttermilk
1 cup whole milk

Preheat oven to 350 degrees. Prepare two 9 inch round cake pans with cooking spray or butter and flour. In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in the vanilla, then add the eggs one at a time. Slowly add the buttermilk and then the whole milk. Add the dry ingredients slowly and mix until just incorporated. Spread the batter evenly between the two pans. Bake until golden about 30-35 minutes. Cool in the pans for 10 minutes, then remove and cool completely on a rack before frosting or filling.

For the vanilla cream
1 1/2 teaspoons corn starch
2 teaspoons sugar
1 cup whole milk
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon unsalted butter

In a small saucepan combine the corn starch and sugar. Whisk in the milk and put the burner on medium heat. Stirring constantly, cook the mixture until thickened. Shut the burner off and add some of the hot liquid into the egg yolk to temper it. When tempered, add the yolk to the mix and put the burner back on medium. Cook until the cream has bubbled. Fold in vanilla extract and the butter. Pour into a heat proof bowl and cover with plastic wrap. Be sure to to place the plastic wrap directly on the vanilla cream. Place in the fridge and cool completely.

For the whipped cream
2 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioner's sugar

In the bowl of a stand mixer, begin to beat the heavy cream. Add the vanilla ad then the confectioner's sugar. Beat until stiff peaks form.

*You will also need 1 large can of sliced peaches. Drained with half kept whole and half diced. Fold the diced peaches into the vanilla cream, as this will be the filling between the two cake layers. With a serrated knife, cut the cake layers so they have a level top. I like to use cardboard cake rounds to put my cakes on, but if you don't have those at home, place the bottom layer of cake onto your cake plate. Starting in the middle, scoop the vanilla cream onto the cake. Spread evenly around the layer, leaving a 1/4 inch rim as the the cream will spread when the top layer is placed on it. When all the vanilla cream is used, carefully place the top layer, making sure to keep the cake even. I like to give it a little smoosh down, to make sure it is on good. Again, start in the middle of the cake and put a good amount of whipped cream. Using and offset spatula spread the whipped cream over the top of the cake. For this cake, I leave the sides bare because that's the way grandma did it, bit if you want a fully frosted cake, by all means spread the whipped cream all over the cake. You can also use a pastry bag fitted with a star tip and do all sorts of fancy decorations on the cake, be creative. Top the cake with the sliced peaches and refrigerate. Take the cake out of the fridge an hour before serving to bring it to room temp. Enjoy!

Game Day Meatballs.....

Tomorrow is Super Bowl Sunday and everyone is gearing up for the big game. To be honest, I myself am not a football fan, but I am a super bowl food fan. Wings, nachos, chips, dips, chili, you name it, I love it.

These game day meatballs are perfect for a sandwich with provolone or eaten as is with a crunchy piece of garlic bread. They are baked in the oven with my simple marinara sauce and topped with fresh mozzarella. Here is my recipe for game day meatballs...

For the meatballs yields 24 meatballs
1 lb ground pork
1 lb lean ground beef
2 eggs
1/2 cup plain breadcrumb
1/4 cup grated romano cheese
1 garlic clove, peeled
salt and pepper
oil for cooking

Preheat the oven to 350 degrees. In a mixing bowl add the two meats, eggs, breadcrumbs, cheese and salt and pepper. Using a microplane grate the garlic clove over the bowl, be sure to scrape the garlic off the microplane. Carefully mix all the ingredients together, until everything is incorporated. Using an ice cream scoop portion out the meatballs, finishing them off with a quick roll through your hands. Place them on a baking sheet that has been brushed with olive oil. When all the meat is portioned out, brush the tops with oil and place them in the oven. Let them cook for a half hour, until brown. Toss them with your favorite tomato sauce. I put fresh mozzarella and tomato sauce on my meatballs and place them under the broiler for four minutes. Serve them with garlic bread and it's a party! Enjoy!

Simple Marinara
1 garlic clove, peeled
hot pepper flake
oil
1 can plum tomatoes, blended in a food processor
dried oregano
salt and pepper

In a medium saucepan, heat the oil, then add the garlic and hot pepper flake. Carefully, add the tomatoes, salt, pepper and oregano. Let cook for 5 minutes. Add a half can of water. Bring to a simmer and let cook for a forty five minutes. Adjust the seasonings and this sauce is ready to use.

Go Patriots!!

Food Shopping...

Every Sunday morning, mom and I beat the crowds and get our food shopping done early. We typically get to Market Basket by 7:30, so that we can be out before it gets crazy in there. I think the grocery store is the best place to people watch or cart watch. Sometimes I find myself making stories up about the people based on what they have in their carts. A shopping cart can say a lot about a person.

For instance, if you spot a couple pushing their shopping cart through the store, you can tell if they are hosting their first get together. The female will always have a list along with printed recipes from the food network and they both will carefully, select each ingredient to perfect these recipes. Let's not talk about what happens when they can't find the ingredients from the print outs, crisis.

There are the shoppers who can't be bothered with cooking and fill their carts with all sorts of frozen foods, deli meats, and prepared meals. Toss in some chips and cookies and get to the check out.

One of my favorite shoppers are the husbands, sent into the store with a strict list given to them from their wife. I remember this one time I was picking food out for my cat and this gentleman said to me "I am here picking up food for the cat, not sure if he'll be more mad or my wife will be if I get the wrong kind". I remember laughing with him as he carefully selected the canned food.

Then there are the dieters, especially those weight watchers people. I can say this, because I am on the weight watchers. We all have the same foods in our carts. Salad, fruit, light and fit yogurt, an occasional Smart One, chicken breast (boneless, skinless) and you have to have the Special K or Fiber One cereal. Not to mention the endless bottles of seltzer. Fun fact about Market Basket that I learned from weight watchers is that at the Chelsea location if you walk just the perimeter of the inside from beginning to end, you will have walked 1 1/2 miles. Pretty Good.

Lastly, the moms. I have fond memories of shopping with my mom when I was little. We always needed two carriages and at some point during the shopping trip, mom would pull her cart over to the side of an aisle, take out her blue coupon holder and sort through coupons. My mom never had a list, it was more a free for all and I loved it. It meant my brother and I could get the snacks we wanted! The moms today, have their lists and their reusable bags. They walk with determination to get this stuff done. Go moms!

Next time you're out shopping, look at your cart and see what kind of shopper you are. Enjoy!

Weeknight Pot Roast

Pot Roast always makes a hearty and warm weeknight meal, especially during the winter. I love making pot roast on my days off and letting it simmer in the oven until it falls apart. Pot roast is not only the perfect one pot meal, it is also super cheap to make as it uses a tough cut of meat and simple veggies. Here is my recipe for Weeknight Pot Roast.....

1 3-4 lb boneless chuck roast
2 tablespoons of both unsalted butter and olive oil
1 onion, peeled and quartered
5 carrots, peeled and rough chopped
1 1/2 cups button mushrooms, brushed clean
6 Yukon gold potatoes, washed and cut in half
3 cups beef broth
1 tablespoon herbs de provence
2 tablespoons of cornstarch
2 tablespoons water
salt and pepper

Preheat oven to 350 degrees. Set a dutch oven on the stovetop and turn the heat to medium. Put the butter and oil in the pan, once hot place the chuck roast inside. Sear the roast on all sides, this will lock in the juices and create some caramelization in the pan. Once all sides are seared, remove roast and put all the veggies in the pot. Saute for 3-5 minutes, then deglaze with the beef stock. Return the roast to the pan. Season with salt, pepper and the herb de provence. Put the lid on the dutch oven and place in the oven. Let cook for 2 1/2-3 hours. This is the kind of meal that the longer you cook it, the better it is. After 3 hours, take it out of the oven. Carefully, take the roast out of the pan and place it on a cutting board. Turn the burner on to medium and bring the "sauce" to a boil. Make a slurry with the cornstarch and water, then whisk into the veggies and stock. This will thicken, once it comes to the boil. Adjust the seasonings. Slice the roast and return it to the pan, along with the veggies. Enjoy!

Now that's a calzone.....

Calzones and Pizza are the typical Friday night dinner for Phil and I. I love making them for a casual dinner paired with some cold beer and a great movie makes for the perfect end to the work week.

The first calzone I ever tried was my nana's "spinach pizza", she called it. Of course, as a kid I would eat anything with the name pizza in it. When my nana cut me a slice and handed it to me, I thought it looked a little different from my Papa Gino's pizza, but I gave it a go. I remember the crust being crisp and a little sweet and the filling flavorful with spinach, ricotta, grated cheese and pepperoni. I fell in love with this "spinach pizza". Thinking back I remember visiting nana just hoping there would be a slice of "pizza" on the table for me.

As I grew and traveled, to Italy, calzone was more a small, individual meal. Walking the streets of Florence, we would find these on lunch carts and in deli's filled with various fillings, but mostly cheese and tomato. I liked them for their portability to continue to walk through the cobblestone streets of Italy and of course for their taste.

My calzone is made using my pizza dough and it is by no means an individual size. I typically make it hoping to have leftovers for a few days to fill my lunch bag for work. The fillings always change and I try to get as creative as possible. Some favorites are prosciutto, soppressata and provolone or sausage, peppers and onions or roasted assorted vegetables, with pesto and fontina cheese. For tonight's recipe I am going to share with you my recipe for Broccoli Calzone.....

For the dough
1 pkg active dry yeast
1 cup warm water
3 cups flour
1 tablespoon olive, plus more for the bowl
pinch kosher salt

Filling
3 cups broccoli florets, blanched
1 1/2 cups ricotta cheese
1/2 cup diced pepperoni
1/2 cup shredded mozzarella cheese
1/4 cup grated Pecorino Romano cheese
1 egg
pinch pepper


For the dough
In a bowl combine the yeast and water to let the yeast bloom. Once the yeast is bubbly add the flour, oil and pinch of salt. Using your hand as a whisk, bring the dough together to form a soft dough. Coat the bowl with oil and cover with plastic. Allow dough to rise for at least an hour in a warm place.

Preheat the oven to 350 degrees. Prepare a baking sheet by brushing oil all over the pan.

For the filling, very simply combine the ingredients in a bowl and carefully mix everything together. Be sure not to break apart the florets. Punch down the dough and take it out of the bowl. Using your fingers, spread the dough over the pan. If it keeps bouncing back, be patient with it and do not overwork it. Once you get the dough spread, using your finger tips punch holes all over the dough to create pockets. This will allow the filling to get right into those pockets. With the pan horizontal to you, fill the dough halfway up and all the way across. Once all spread, fold the dough over and secure the edges by rolling them over each other. Cut a few slits in the top to allow steam to allow the steam the come out. Place in the oven and bake for 20 minutes without opening the oven, After 20 minutes, check the calzone for color. The dough will be golden and crisp and the filling will bubble through the holes. Overall baking time is 25-30 minutes. Cool on a wire rack before slicing. Slice calzone into pieces and pair with your favorite beer! Enjoy!

Jam Thumbprints

All great kitchens should have a variety of small gadgets to make cooking and baking easier. Microplanes, peelers, mandolins, offset spatulas and ice cream scoops in all sizes. Ice cream scoops are not just for the cold stuff, they make portioning out muffins and cupcakes simple and medium size ice cream scoops come in handy when making cookies. The scoop can be used for all sorts of drop cookies and rolled cookies. I use my scoop for my Jam Thumbprints and they come out perfectly round and all the same size.

Now let's talk Jam Thumbprints. These cookies are butter perfection, coated in coconut and filled with your favorite jam. I typically use raspberry and apricot jam to fill them. Lemon curd is also a good choice, it's tartness goes with with the butter cookie. These are the kind of cookies, you can stack, slide into a cello bag and tie with a ribbon because they make a beautiful gift. My cousin Gene loves these cookies, so I am dedicating this blog to him and here is my recipe for Jam Thumbprints...

3 sticks unsalted butter at room temp
1 cup sugar
1 teaspoon almond extract
3 1/4 cups all purpose flour
pinch salt
1 egg
5 oz flaked coconut
your favorite jam (blackberry, raspberry, apricot, cherry, lemon curd)

Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper. In the bowl of a stand mixer, cream the butter and sugar using the paddle attachment. Then add the almond extract until incorporated. In a small bowl, whisk together the flour and salt. Slowly, mix the dry ingredients to the wet ingredients. A soft dough will form. Using a medium ice cream scoop, portion out the dough and set on prepared pans. Keep 1-2" between each cookie. When all cookies are portioned out, refrigerate for 15 minutes. After 15 minutes, take the cookies out of the fridge. Set up an egg wash in one bowl and the coconut in another. Roll the cookies in the egg wash first and then the coconut. When all the cookies are coated with coconut, using your thumb, press an indentation into the top of each cookie. Do this carefully, as you don't want the cookie to break apart. Fill each cookie with 1/4 teaspoon of your favorite jam. Place in the oven and bake for 20-25 minutes, until golden brown. When done, cool on a rack. These can be stored in an airtight container at room temp for 3-5 days. Enjoy!

Stuffed Peppers

Growing up we always had a "second dish". Meaning that first dish would be soup, or macaroni, or beans and pasta and it would be followed by some kind of second dish. Stuffed peppers were one of those second dishes.

I know we have all seen the colorful bell peppers with their tops cut off, stuffed with rice, yeah, we don't do those kind of stuffed peppers. Our peppers are made using cubanelle peppers, which have a much thinner flesh than bell peppers and are typically yellowish-green in color. My rule is when you are at the market and the cubanelles look good, put stuffed peppers on your weeknight menu. Not only are stuffed peppers are quick meal, you get another meal by reserving the tops for peppers and eggs.

I remember over the summer at our 4th of July barbecue, mom made stuffed peppers and someone asked "what are they stuffed with?" and my cousin simply answered "they're stuffed peppers, you'll like them". And so will you and here is our recipe for stuffed peppers....

Makes 8 peppers

8 small/medium size cubanelle washed, tops cut off and seeded
1 lb ground beef (I use the 93% lean)
1 garlic clove, peeled
1/2 cup grated romano cheese
1/4 cup plain breadcrumb
1 egg
salt and pepper
oil for cooking

Preheat the oven to 350 degrees. Prepare a baking dish with a brush of olive oil. In a large bowl combine all the ingredients except the garlic clove. Using a microplane, grate the garlic over the mixture ensuring to tap an excess that remains on the microplane. Season with salt and pepper. Mix ingredients until all ingredients are incorporated. Don't over mix the meat as it will get tough. Now the fun begins, fill the peppers by carefully stuffing each one with the ground beef mixture. Don't over fill them, as the meat will come out during the baking process. Place the peppers into the prepared dish and drizzle oil on top. Cook covered with tin foil for 40 minutes, then remove the tinfoil and cook for 20 more minutes. The flesh of the peppers with brown and be tender. Serve these with crusty bread for soaking up all the goodness left in the pan. Enjoy!