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!!