Recipe for an amazing first year!!!

Today our little baby Anthony turns one year old!!  How exciting!  The three of us have successfully made it through the first year.  I can remember like it was yesterday being discharged from the hospital and thinking "wait a minute, that's it we just leave with him" and even more vividly walking into our home with him calling my mom and exclaiming "mom you need to get here quick, I have no idea what I'm doing". We figured it out though and I would like to think it's been one heck of a year!

When Anthony first came home I had made a promise to myself that I would bring Anthony anywhere I could as to always get him used to things.  His second day home marked his first Target shopping spree!  In his first year Anthony has participated in Black Friday shopping, trips to Maine, train rides into Boston and most recently a family trip to Disney.  It's amazing where one organized diaper bag and some patience can take you!  No matter where we go Anthony wins the hearts of everyone, he has his own friends at Markets Basket that we see every Sunday morning that he loves babbling to and smiling at!

One of my favorite things about Anthony's first year is seeing my parents with him.  Now everyone knows I think my parents are the best because let's face it they are, but now they can be deemed greatest grandparenst as well!  Most recently, dad and mom took him into dad's work to show him off and mom told me "your father walked around holding the baby with a giant smile on his face showing him off to everyone even the big boss".  My parents have been the greatest nana and pops through this first year helping us whenever we were in need and truly embracing the grandparent the role.  

Some of my favorite moments of Anthony's first year are seeing that first toothless smile it truly was heart melting. Anthony's first laugh.  Watching Anthony has he began to explore new foods and enjoy different textures allowing me to get creative with cooking his baby food. Capturing him pulling himself up to stand on video.  Walking into my house after work to a huge smile and clapping from him.  Getting to enjoy my favorite magical place with my magical little boy!  At the end of the day their are endless favorite moments of this first year and there will be countless more to come.  My advice to any new parent is to always have patience, always be open minded, don't get brought down with other  parents opinions (believe me everyone has an opinion about the way you're raising your infant even strangers in a mall), always remember an organized and properly stocked diaper bag is one of your best friends, always have your phone handy to snap pictures and just enjoy it.  The first year goes by so quickly, take in every minute if it.  

Happy Birthday Anthony!!  

What's in your oatmeal?

Growing up, oatmeal to me came from a small brown package, was mixed with boiling hot water and tasted like cinnamon and brown sugar.  The only time I saw a container of old fashioned oats would be if my grandma was baking oatmeal cookies.  

It wasn't until a little older and a trip to a chain bakery that I discovered a trend in food, the oatmeal bar.  Similar to a salad bar, but filled with dried fruits, nuts, assorted sugars, chocolate chips and fresh fruits.    I remember ladling hot oatmeal into my bowl and topping it with some blueberries, bananas, brown sugar and nuts.  I sat down at small table and took a spoonful and thought, this doesn't taste at all like the instant cinnamon and brown sugar kind, but what did it taste like?  The first thing that came to mind was paste, maybe even cardboard, yes, cardboard.  What went wrong, the ingredients were great, but the main part of the dish needed some attention.  Here is what I think sowcases oatmeal in all its glory, my recipe for Cinnamon-Banana Oatmeal....

Serves 2

2 cups milk ( I use 1%, or you could use half milk and half water)

2 cinnamon sticks

Dash of salt

1/2 teaspoon of vanilla

1 cup old fashioned rolled oats

2 tablespoons brown sugar

1/4 teaspoon clove

1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

2 bananas, peeled and sliced

1/2 cups golden raisins

In a medium saucepan, bring the milk, cinnamon sticks, vanilla and salt to a simmer.  When bubbles begin to form around the edge, add the oatmeal, brown sugar and spices.  Let the oats simmer until they are tender and have soaked up all the milk.  When this happens, fold in half the sliced bananas and the raisins.  Distribute among two bowls and top with remaining banana slices.  Enjoy!

Thanksgiving is just around the corner....

Well it's that time of year again and I wanted to share a very simple recipe for fresh cranberry sauce that can be used all sorts of different ways. The recipe combines just a few ingredients that include pears, honey, balsamic vinegar, clove, orange zest and the star of the recipe, cranberries. It can be used as your thanksgiving day cranberry sauce, it can be baked on top of brie, you can smear it on that leftover turkey sandwich or it can folded into chicken salad. There are so many options with this easy recipe and here it is, my recipe for Cranberry Sauce

1 teaspoon unsalted butter
2 French butter pears, skinned and cut into 1/2" dice
2 cups fresh cranberries, washed
1/4 teaspoon ground clove
1 tablespoon orange zest, about one orange
1/4 cup honey
1/4 cup balsamic vinegar
Pinch of salt for balancing flavor

In a medium saucepan melt the butter and then add the pears. Cook down for five minutes and add the cranberries. Let cranberries cook until they begin to blister and break down about 15 minutes. Add the clove and orange zest and stir to combine. Deglaze the pan with the balsamic vinegar cooking it down for 3-5 minutes before adding the honey. Stir the sauce together, at this point the cranberries will have broken down and the sauce will be thick. Add a pinch of salt. Taste the sauce to adjust any seasoning. The goal is an agro dolce or sweet and sour flavor with the combination of the sweet pears and honey and the tart cranberries and balsamic. The sauce is perfect served at room temp. Enjoy!

To cut or to shred?

About a month ago the whole family got together at my cousin's cabin up in Maine for a good old fashioned eating and drinking kind of Sunday. As always the conversation turned to food because that's what we do, we always talk about food whether it's sharing recipes or reminiscing about a dish, it is always a topic we discuss. We started talking about chicken salad and how my mom made it vs how my aunt made it and of course how grandma made it.

The chicken salad in question is so simple in ingredients, there are only 4, chicken, celery, black pepper and mayo, but the prep of the chicken is what sparked the discussion. We all agreed that the chicken used to make the soup (family recipe can be found on my blog), makes the best chicken salad, but where there was debate was how to break apart the chicken. My aunt uses the shredding approach and my mom uses the kitchen scissors to cut the chicken into tiny pieces as well as the celery. The table was divided and I thought to myself, if ain't broke, don't fix it, so if both ways work, do what feels most comfortable. For me I'm going to stick to using the scissors because thats how I was taught, but you can feel free to shred as you like. Here is our recipe for simple chicken salad.

Chicken Salad makes 4 sandwiches
1 whole bone in chicken breast, skin on and poached
3 stalks of celery
Good pinch of course black pepper
1/4 cup mayo
8 slices of Scali bread

Take the skin off the chicken breast and remove from the bone. Using sharp kitchen shears, make strips of chicken and then cut into small dice, placing into a large bowl. Do this until all the chicken is cut. Do the same with the celery so that is a small as the chicken. Add the pepper and mayo, then mix the salald until well combined. Build your sandwiches, cut them half and serve with pickles. Enjoy!

Summer time means zucchini time....

This past weekend brought us to our favorite farm in Amesbury, Cider Hill Farm, for blueberry picking and some shopping. The blueberries were unbelievable and plump. I've been enjoying them in my cereal and am looking forward to baking with them, but tonight I wanted to share a recipe filled with another favorite summer produce, zucchini.

Growing up we always had zucchini in a variety of recipes. Whether it be breaded and fried, stuffed with seasoned breadcrumbs, thinly sliced in a salad or my favorite in tomato sauce on top of pasta, it was always part of our table. While at Cider Hill I picked up two zucchini and I knew exactly what I wanted to do with them, with a little help from Cider Hill basil and heirloom tomatoes, a summer dish would come together. Here is my recipe for zucchini ribbons with basil and tomotato. You can enjoy this on top of your favoritie starch or on thick sliced grilled bread.


Serves 2
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 zucchini cleaned and thinly sliced lengthwise using a mandolin
3 heirloom tomatoes cleaned and quarted
1/2 cup basil cleaned and whole leaf
Salt and Pepper

In a saute pan, heat the oil until hot. Add the crushed red pepper until seasoned about one minute. Add the zucchini ribbons and saute until soft. Add the heirloon tomatoes and cook until they begin to break down and make a sauce (you can add a little water or wine if you like). Season with salt and pepper and simmer for thirty minutes, fold in the basil and let cook for five more minutes. Serve over pasta, rice or with sliced grilled bread. Enjoy!

To my Auntie Virginia...

This is for my Auntie Virginia, may she rest in peace.



We all had a special name to call our aunt. Some of us called her Gugi, Gin, Ma, Betty Crocker, nana Ginny, and of course Virginia. To us she was auntie and we were blessed to have been able to call her that.

Auntie had a certain kind of magic about her, that we never quite understood. Was it the way she made our headaches disappear or her ability to use Facebook better than some young adults? Her magic came from her constant generosity of not only gifts, but her words. Though sometimes her words made you blush, she was most often times right.

Auntie was not a woman who cared about labels. What she truly cared about was her family, her tradition and East Boston. She was always so proud to say she was from East Boston. As we were going through some of her papers, we noticed a letter she had written to Bishop Hennessey and the last paragraph, she wrote "I never wanted to retire down in Florida or the cape, thanks, but no thanks, I love East Boston and I'm so proud to live here", in reading that quote you can almost hear her voice and the pride she had.

Auntie's love for family and friends was unmatched. She loved spending any day she could with her family. No matter the occasion, a birthday party, a holiday or a bowl of soup, she was always there. She just needed to know what time you would be there to pick her up.

We would be remiss not mention her son, our cousin Gene. You were the light of her life, her hero. When you entered the room her eyes would sparkle as a proud Mother's always do.

Auntie you have quite a bit of catching up to do with those who have gone before and we know they will take care of you. Words can't describe the loss we feel, no one will be able to fill your seat at our table or your spot in our hearts. We feel a little better knowing we have one more pair of beautiful eyes watching over us. We will remember the good times we had together and all the laughs we shared. Thank you for being an amazing friend, daughter, sister, mother and auntie to all of us. You will not be forgotten. We love you.

We Did It!!!!

It's hard to believe that Christmas has come and gone. And it was a busy holiday season as always filled with too much eating and lots of fun.

In an earlier post, I had mentioned that I would be challenging myself to conquer a recipe for cappelletti, which are modenese hats in Italian and are typically enjoyed in a clear broth during the holiday. My mom and I tossed around a lot of "I think" and "remember when's", until we agreed on a filling and shape. The Sunday before Christmas she and I rolled out the pasta, hand cut it, filled them and folded them. I had watched so many videos online about how to fold cappelletti and each one had a different story and a different reason why. It got me thinking, it didn't matter the exact shape or size, what truly mattered was creating that memory again and possibly inspiring a new tradition. Here is my recipe for cappelletti in brodo, with the help from my mom and of course my kitchen guardian, grandma who would have celebrated her 98th birthday this past Christmas Day.


For the pasta
Makes about two pounds of filled pasta
2 1/2 - 3 cups flour
4 eggs
Pinch of salt

For the filling
1 tablespoon butter
1/4 pound ground veal
1/4 pound ground pork loin
1/2 pound ground chicken breast
1/4 pound prosciutto
1 whole nutmeg grated
handful grated Parmesan cheese
salt and pepper

For the pasta, on a clean work surface, pour the 2 1/2 cups of flour in a pile. Make a well in the center, crack the eggs one at a time into the middle and add a pinch of salt. Using a fork, scramble the eggs and gradually begin to work the flour into them. As it gets too difficult to use the fork begin to use your hands. If the dough feels too wet, add a little bit of flour at a time, working it into the dough. Knead the dough until gathered together to form a smooth ball. Wrap in plastic and set aside to rest.

For the filling, in a sauté pan heat the butter until melted. When the butter is melted cook the three meats one at a time until cooked through. Let meat cool in a large mixing bowl for about an hour. Strain any fat from the cooked meat and place meat mix into a bowl. Using a meat grinder attachment to a kitchen aid stand mixer or a hand held meat grinder, you are going to pass the meat through until it is paste like. We ran our's through, twice. On the last go through, put the prosciutto through as well, so it gets mixed in. Once all the meat is ground to a paste add remaining ingredients and mix thoroughly to incorporate everything. Taste and adjust seasonings.

This is where it is good to work in a team because someone can work on this while someone else begins prepping the dough. Using a 1/2 teaspoon scoop, make little meatballs that will eventually be the filling to the cappelletti and place them on a sheet tray lined with parchment. This makes filling the pasta much easier and consistent.

Prep a table or bed with parchment paper that has been lightly floured, this where the completed pasta will go to dry. The pasta dough should have rested enough, cut into quarters, take one quarter out and cover the rest to not get a hard crust. Flatten this piece into a rectangle. Run pasta through a pasta machine starting on 1,until you can see your hand through the bottom of it, we rolled it through to number 7. You need to work with someone else, so one person can guide the pasta in and one person to guide the pasta out. When the pasta dough gets too long, cut it in half to make a more manageable piece.

On a lightly floured surface, lay the rolled out dough down and using whatever kind of shape cutter you may have (round cookie cutter, square ravioli cutter, biscuit cutter or a glass which is what we used), cut the shape out of the pasta, you should be able to get 8 rounds out of each piece of rolled pasta. Gather together any scrap dough and set aside to run through the machine. Fill each piece of dough with the prepared filling and now the fun. Like I said before there are many ways to fold the cappelletti, the main goal is to ensure that is looks somewhat like a hat and it is properly sealed. This is my method, fold dough covering filing to look like a half moon. Press down on the edges to ensure the pasta is sealed, if you need use a touch of water and also press any bubbles out of it. Lift the half moon up with the round part facing up, pull the two ends down and together, then create the "hat shape", by pushing the rounded edge halfway back. My mothers method, was a little more simple, after you sealed the pasta, lift it up with the round part facing up and bring the two ends around your index finger to meet and done. Continue doing this until you have filled all the "little hats".

We dried our pasta for about two hours and then placed it in single layers in the freezer. Once completely frozen, they were placed in freezer bags to use for Christmas day.

Mom made her famous chicken soup, which you can find her recipe on this blog. There are two changes to the recipe for this dish which are instead of using chicken we used fowl and we used two plum tomatoes, not crushed. The broth should be clear and the fowl gave it a thick and rich flavor.

On the day you going to enjoy the cappelletti in brodo, you will want to bring the broth to a simmer and place the pasta in it to cook, once the pasta has floated to the top, they are done.
Enjoy!



Hope everyone had a great holiday and here is to an amazing 2013!!!!

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!