Pam's Sweet Tooth

Evan Andrew

2011-11-23T20:29:00.001-05:00

The newest member of our family...the SWEET Evan Andrew, born to Greg and Maggie. Little brother to the scrumptious, Jackson! Love you all! XOXOXOXO
Auntie Puma

The Island Pub

2011-10-19T18:27:00.001-04:00

Well geeze. Here I am, a food blogger....a deadbeat one, but still.....and I haven't mentioned Gary, John, Jeff, and the Island Pub! For shame! This place is a gem...tucked away in a little enclave as part of an intimate resort, the Pub provides great food and an equally great atmosphere.

My NJ girlfriends and I were treated to personalized places at the bar....Gary and John make sure that everyone entering feels special. The food is yummy....the staff is warm and enjoyable...the atmosphere is comfortable and relaxing. It's south of Pine Ridge; off of Neopolitan Way. If I tell you anymore, I'll have to kill you. Just stop by....say "Hi" to Gary and John. They'll be glad to see you.

The Island Pub

Mira Mare

2011-10-19T18:20:00.000-04:00

For an unforgettable dinner...attentive service...and lovely atmosphere, you can't go wrong with Mira Mare on Venetian Bay....Naples, FL

Last night's monsoon...tornado watch...heavy downpours...gusty winds....could not keep this diner away. The company was delightful, and the dinner was delicious. Background piano music adds to the relaxing atmosphere.

Thank you for the umbrella that shielded me from the evil rains as I ventured to my car.

O'Donoghue's

2011-10-15T22:53:00.002-04:00

Gavin....can I tell you how much I LOVE that "Signature Burger?" Wars have been fought...peace treaties signed for such perfection. You know, I typically consume bacon maybe once...twice a year. However, with the discovery of this burger, I've now broken that rule and have enjoyed the "garnish" twice in the past two weeks. For shame. Why, oh why did you place this evil item on your menu? Do you not understand the meaning of "schoolgirl figure?" Suzanne and I are going to need Burger's Anonymous.

But wait. The coleslaw? Don't get me started. Raisins....creamy...Oh. My. God.

The food: Nothing short of comfortable deliciousness
The staff: Can you say, "Family?"
The rating: Seriously. Perfect.
And now that Robert has his "corner," all is well with the world
http://odonoghuesbarandgrill.com/

A Russian Fairy Tale Cake | Russia Beyond The Headlines

2011-03-07T22:01:00.000-05:00

A Russian Fairy Tale Cake | Russia Beyond The Headlines

Russian Birds' Milk Cake

2011-03-06T16:36:00.005-05:00

I'm taking ballroom dancing lessons. As a dancer, I'm a really good baker. No, I think I'm progressing pretty well....I did get an "Awesome" on my Bolero, but to see some of these great people dance, I've a long way to go. I always thought I was a pretty good dancer...you know: weddings, birthday parties, etc. John and I even won three Twist competitions...we have the t-shirts to prove it.

My instructor, Nazar Norov and his wife, Irina Kudryashova are champion dancers. All of the instructors at Modern Steps in Naples, FL are accomplished dancers, writers, business owners, etc. It's such fun to be in the presence of this talent and all of the enthusiastic students.

A few month's back, Irina found out that I bake, and she asked for a Russian Birds' Milk Cake. What??? This was new to me. Irina and Nazar described the marshmallow-like filling in between "biscuit" layers of cake, then covered in a thin layer of chocolate. Sounded really great! So, to the internet I turned in my quest of said cake.

Easier said than done. There are a few recipes out there; some with vague ingredients; some with ingredients that didn't sound anything like Irina and Nazar's description of their beloved cake from Russia. Well, I combined a few and they were pretty pleased with the result. I'm baking another today....actually, two.

One cake will be constructed of two, very thin chocolate sponge-cakes layered between the filling; the other will have two vanilla layers; two chocolate; filling in between all. The "Birds' Milk" name originated with a fable told of a princess seeking the "man of her dreams" who of course needed him to be worthy of her. All the suitors were sent out into the forest...the world...wherever life took them in order to bring her the one thing she didn't have: Birds' Milk. This fable somehow prompted a candy in the 1970's; then was copied into a now favorite cake.

I'll bring both to Irina and Nazar this week and see whether or not I get a "10" from the Russian judges.

Modern Steps

Chicken Breasts stuffed with Sausage & Manchego Cheese

2011-01-30T17:42:00.003-05:00

I should apologize again for my lack of real recipes, since I never write them down. I try to represent exact amounts, but, well...don't take any of my recipes as Gospel. Just as mom would do, "a pinch of this....a little of that," so if you're interested, please try your own quantities of ingredients using my recipe as a guide.

3 large, boneless chicken breasts, butterflied and lightly pounded
4 scallions, chopped, sauteed in butter and olive oil
1 lb. Italian sausage, casing removed
Slices of Manchego cheese
Flour for dusting
Olive oil
Freshly ground black pepper
Sea Salt
White wine
Fresh sage leaves

Cook the sausage in a large skillet, breaking it up as you go, browning nicely. Remove from pan, draining off any fat...add to sauteed scallions; do not wash pan. Cool to room temperature.
Sprinkle chicken with salt and pepper. Fill each breast with good amounts of sausage/scallion mixture and cheese; roll and secure with twine or toothpicks. Sprinkle all over with flour, shaking off excess. Heat skillet; add olive oil to coat bottom of pan. Brown chicken on all sides over medium heat. Add some white wine to the skillet to loosen drippings; cover pan slightly and simmer over low heat until chicken is done....about 5 to 10 minutes after browning. Place on serving plates with juices and fresh sage leaves to garnish.

I served this over baby arugula and sliced tomatoes. Oh....and the extra sausage was great in scrambled eggs this morning....

Let Me Hear From You...

2011-01-24T20:45:00.001-05:00

...I know I've asked a similar question before...but what are your favorite foods? Dinners? Desserts? Drinks? Let's hear from you, out there in Blog-Land.

I made a Teriyaki Salmon tonight...yummy, with sauteed tri-colored peppers, mushrooms, and onions.

Do you have a recipe you'd like to share?

Mahi-Mahi

2011-01-23T17:38:00.003-05:00

Here I am, gang. (Well, my "gang" of 16 followers....) Finally, a new post. If I had made a New Year's resolution, it would have been: "I am going to be a faithful and consistent blogger! Yes, I am!" Well, as it turns out, I'm in agreement with those who say that my resolution this year will be to make NO resolution! But, I feel compelled to write something and perhaps begin anew with some great food-related recipes, comments, tips, or perhaps as my heading suggests: Nothing food-related at all. This post, however, happens to be a great recipe that I adapted from one on Epicurious.

Grilled Mahi-Mahi with Coconut Clam Sauce

1 cup unsweetened coconut milk
1 can (4.5 oz) chopped clams; drained; reserve liquid
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
1 teaspoon minced crystallized ginger
1 teaspoon minced jalapeno pepper
Pinch ground chipotle pepper
4 tablespoons chopped fresh cilantro
4 tablespoons minced green onions
2 6-ounce mahi-mahi fillets

Prepare barbecue (medium-high heat). Combine first 8 ingredients (using clam juice; not clams)in medium skillet. Add 1 to 2 teaspoons pepper, depending on level of heat desired; boil until sauce thickens slightly and is reduced; about 8-10 minutes. Remove from heat; stir in reserved clams, cilantro, and green onions.

Brush fish all over with about 1/4 cup sauce; reserve the rest for serving; keep warm without boiling. Grill fish until opaque in center; 5 to 7 minutes per side, depending on thickness of fish.

2 servings

This makes more than enough sauce for 2 servings...however...for two hearty appetites, this was JUST enough. I'm thinking it would be great on linquine as well, but it's almost like a chowder...so delicious that you could eat it with a spoon.

I served this fish with an arugula, tomato, and pecan salad; haricots verts, and grilled eggplant. Major YUM.

Deadbeat blogger....

2011-01-04T19:05:00.001-05:00

...yes, I know...I haven't posted in a long time, and even then, there's a long gap in between. There are SOOOOOOO many great foodies out there, that I find myself enjoying everyone else's blogs, sites, etc., and I wonder what else can I write about?

Just got the latest Williams-Sonoma catalog, and there's a great Baked Potato Frittata on the cover. Potatoes, bacon, eggs, cheddar cheese, chives, and sour cream. It's a MUST-do recipe. Kind of reminds me of mom's "Jambot." Potatoes and eggs plus whatever else you want to add. I think I posted about it a while ago....if not, look at the W-S recipe, and you'll get the gist. It's a peasant meal that's sure to please, and in this day and age, it comes across as brilliant rather than just life sustaining.

Happy New Year to all of you out there...may health and happiness abound.

GIANT GINGER-SPICE COOKIES

2010-09-04T10:09:00.001-04:00

My boys are coming for a visit next weekend, and I am beyond excited since I haven't seen them both for over four months. Much too long from a mother's perspective. One of their favorite treats are these Ginger cookies that I used to bake for the cafe'. Everyone seemed to gobble them up, and they're equally great with milk or a steaming cup of coffee.

GIANT GINGER-SPICE COOKIES

4 ¼ cups of all-purpose flour
1 tablespoon ginger
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
1 teaspoon salt
¼ teaspoon allspice
1/8 teaspoon cloves
Pinch of freshly grated nutmeg
1 ¼ cups sugar, plus an additional ½ cup for coating
1 cup canola oil
¾ cup molasses
2 eggs
¼ cup finely chopped crystallized ginger

Heat oven to 350 degrees. Line cookie sheets with parchment paper. Combine flour, ginger, baking soda, cinnamon, salt, allspice, cloves, and nutmeg in a medium bowl.

In a large mixing bowl, beat together 1 ¼ cups sugar, oil, molasses, and eggs just until smooth. Add chopped ginger to combine; fold in flour mixture. Refrigerate dough for about 15 minutes.

Place ½ cup sugar in a small bowl. Using a large ice cream scoop (about ¼ cup equivalent), make mixture into balls; roll each in sugar to coat; place on parchment-paper lined baking sheets, about 3 inches apart. Bake for about 18 minutes, or until golden. Remove cookies to wire rack to cool completely. Once cooled, these cookies freeze well.

Makes about a dozen-and-a-half.

Coconut Rice Pudding with Chocolate Shavings

2010-08-11T08:14:00.000-04:00

1/2 cup Basmati rice, soaked in cold water to cover for 1/2 an hour
13 oz. can coconut milk (Not Cream of Coconut)
1 1/4 cups heavy cream
1/2 cup sugar
1/2 teaspoon coconut extract
1 vanilla bean, split--seeds scraped and saved
Pinch freshly grated nutmeg
1 ounce dark chocolate, shaved

Drain rice from water; transfer to 2 quart heavy saucepan along with coconut mil, heavy cream, sugar, extract, vanilla bean seeds, and nutmeg. Bring to a simmer; continue simmering for 25 minutes, stirring on occasion. Remove pan from heat; transfer mixture to bowl; let cool; then gently fold in shaved chocolate.

Pour into individual serving dishes; chill until ready to serve. Can be made up to 2 days ahead.

Garnish with additional shaved chocolate and/or toasted coconut if desired.

Makes 4 servings

I say Brasciole....

2010-08-09T15:27:00.000-04:00

...you say Rouladden.

Growing up in an Italian family with Italian food as the mainstay of our table, I was intrigued when dining at my future husband's house where his mother served Rouladden. Let me tell you, the aromas were wonderful! Bacon, onion, and mustard filled the top round meat rolls that would be browned and simmered until fork tender. My mother-in-law accompanied these gems with mashed potatoes, burnt green beans (an inside joke--mom ALWAYS burned the beans), and spoonsful of delicious gravy. My husband, his father, and sister would count the toothpicks at the end of the meal to see who ate the most and which person deserved the last....and this remaining rouladden on the platter usually got split or speared by the fastest fork. I've now made these for many a Christmas dinner, since my sons enjoy them, too.

This weekend, I had an urge for brasciole. They are the Italian equivalent of Rouladden, or vice-versa depending on your ethnicity. Mom always used egg and breadcrumbs in hers; I omitted the egg and used a filling of chopped sundried tomatoes, freshly grated Parm cheese, fresh breadcrumbs from an Italian loaf, and pesto. I combined the rolled and browned rolls in the "gravy" (The Italian word for sauce), along with some country pork chops. Though I've come to love Rouladden, there's just nothing like the aromas coming from a pot of gravy....and knowing that this homemade Italian staple would be served with my Eggplant Parmigiana. An antipasto started this meal that was truly a delicious comfort food for me.

Tommy Bahama

2010-07-21T19:11:00.001-04:00

Had a great dinner and a fun time at T.B. in Naples last night. John and I enjoyed the young couple next to us celebrating their daughter's birthday...their son looked appropriately bored, but a good sport nevertheless.

The musician entertaining the diners had a playlist sure to satisfy everyone there, even if John did request AC/DC's "Hell's Bells." We "settled" for Tom Petty and The Eagles.

Our dinners came with sides of swarming flies, but that's to be expected when you're eating outside. The restaurant made every attempt to diminish the effects....lemon oil, citronella lamps, tiki torches, but to no avail. John's scallop slider appetizer seemed to attract more than a fair share of intruders, and although he was afraid of chomping on one, he seemed to avoid a mouthful. My Loki Loki Tuna Poke was exempt from the attackers, and I devoured every last bit. John had the snapper for dinner; I had the flatiron steak. The flies didn't really diminish our appetites or spirits. Speaking of spirits, my two Tommy 'Tinis with blue-cheese stuffed olives satisfied my tastes quite nicely, thank you very much.

Michael Franks - Eggplant (Live 1991)

2010-07-16T19:34:00.000-04:00

Chocolate Wine?

2010-07-12T08:25:00.001-04:00

"The right chocolate paired with the right wine can create a near-orgasmic experience." Hmmm. Certainly something to consider. Chocovine. When I saw this creation in Publix the other day, I picked it up--certainly chocolate and wine are God's gifts, but I just couldn't get past the chocolate milk look. One would have to throw away all knowledge of what a good wine should look like in the glass, as even those of us with limited expertise don't want to see a thick, cloudy beverage in our favorite stemware. But, perhaps if I can think along the lines of "dessert," I might give this a consideration. The website lists some interesting cocktails to make using Chocovine, such as a "Treasure Island" with Banana Liqueur and Coconut Rum; and the "Midnight Rush" with Espresso Vodka. All sound interesting for sure, but I'm not sure about the Cabernet mix....

You know I'm going to try this. Just for curiosity's sake.

Chocovine

Eat Pray Love

2010-07-11T10:33:00.000-04:00

This book is a gem. Written by Elizabeth Gilbert, it's a memoir described as "One Woman's Search for Everything Across Italy, India and Indonesia.

Well, I've just finished "everything" in Italy, and it was such a pleasure and an enticement to read Gilbert's salivatingly beautiful descriptions of her love of, and relationships with, Italian food, including the name of her new friend, Luca Spaghetti. From her carpaccio rolled around hazelnut mousse to the "best pizza in Italy," I was ready to book a flight. I can understand this affection for food, since eating is not just a means of sustaining life in an Italian family...it's more of a religious experience. It's about savoring the tastes, the textures, and the aromas. It's about sharing that passion with those you love.

Yes, the book is primarily about a spiritual journey following her divorce and deep depression, but in her search and brilliant writing, I find myself answering and asking questions about my own life.

I'm off to India; then Indonesia. I'm tempted, however, to re-read Italy, since I hate to leave it behind.

4th of July Fare

2010-07-04T11:38:00.001-04:00

I'll be headed over to my sister's place tonight on Marco Island; we're going to enjoy a few cocktails and probably consume more food than two small-ish women should. It's the Italian heritage. I've always said that eating is a sporting event.

I'm going to make coconut martinis. Simple recipe: Van Gogh's Coconut Vodka--about 1 1/2 ounces per drink shaken over ice with 2-3 teaspoons of Coconut Milk. Strain into a martini glass. Garnish as desired. I've had a similar drink that was garnished with toasted coconut, but as coconut can be chewy when eating it, I don't find it a desirable addition to a drink. Perhaps garnish with a piece of fresh coconut and a sprig of mint.

Donna is making portobello burgers with roasted vegetables, and I'm making baby back ribs. She has a Key Lime Cheesecake for dessert if we're not passed out from food or drink by that time.

Have a great day, everyone! Happy 4th.

Ode to Anonymous.....Part Deux

2010-06-29T09:49:00.000-04:00

I should like to take this opportunity to thank "Anonymous" for his--yes, now I'm sure it's a "he" based on the choice of recent words--comment on my absolutley adorable great nephew. Though you are, in fact, the only one to offer your congratulatory words and visions of virtual cooing at him, I take no offense, since I have been such an absent and infrequent blogger that I am sure the masses of people reading my snippets of life gave up on me or just fell asleep waiting for the next entry.

So, I thank you, Anonymous for noticing. Be well out there in Blogville.

The Sweetest Thing

2010-06-24T18:05:00.000-04:00

I can't think of anything sweeter for my blog than to announce the arrival of the newest member of our family.

Jackson James Thomas, born today to my wonderful nephew Greg and his beautiful wife, Maggie. Everyone in our family wishes our new little guy a healthy and wonderful life filled with joys-a-plenty and troubles a-few.

Welcome J.J.

Ridgway Bar & Grill

2010-06-22T17:10:00.000-04:00

There is no shortage of enticing restaurants in Naples, Florida. My sister and I enjoyed a lovely lunch at The Ridgway Bar & Grill on Third St and 13th Ave yesterday. The atmosphere is comfortable, yet classy; the service was excellent, and the food was delicious. I decided on the Goat Cheese Tart with Ratatuoille, Greens, and a Roasted Tomato Vinaigrette. It was light, yet satisfying...the goat cheese melted underneath the finely chopped eggplant and onions.

The owners, Tony Ridgway and Sukie Honeycutt, have many years of restaurant experience, and Tony's French culinary training was showcased with the pastry tart encasing the perfectly cooked vegetables and goat cheese. Sukie's expertise is with their extensive selection of wines.

I look forward to a future visit for dinner, as their menu and location are a perfect combination for an enjoyable dining experience.

You can read more about this classic destination at:
Ridgway Bar & Grill

Happy Father's Day

2010-06-20T14:41:00.003-04:00

Hoping that all of the wonderful fathers out there are enjoying their day....and to all of you who have lost that special person in your life, I wish you warm and wonderful memories.

Here's to you, Daddy.

It's Electric

2010-06-19T06:37:00.000-04:00

There's something about a glass-topped cooking surface that's uninspiring. I'm so used to burners....fire....the real thing, so to speak, that the smooth surface of the stove in my new surroundings leaves me cold. I just don't feel as if I'm really cooking. It's as if I'm using training wheels. Even the oven doesn't bake the same. I know I'll have to get used to this, as it's the norm down here, but I'm having difficulty. In a way, it's like learning to bake all over again, since I need to tweak each and every baking time to allow for the change in mode. Do I sound as if I'm whining? Guilty as charged. There are some things one must sacrifice in order to attain others, and although my baking (and cooking) has taken a hit, I still really do love these palm trees...........

Nathalie Dupree

2010-06-04T10:02:00.000-04:00

This is one classy, friendly, and learned Southern lady. She's approachable (one of my Facebook friends) and real. I think, in many ways, Nathalie Dupree allowed me to feel as if baking mistakes were "OK." Mom and I enjoyed watching her on tv patch together a rolled-out pie crust....flour and butter attached to her gorgeous diamond ring....and she'd just smile that big smile of hers and explain that once it's in the pie dish, no one would know anyway. How do you not love that kind of reality? No stuffy persona for Nathalie.

She's been on the Food Network, PBS, and the Learning Channel; she's won countless awards including the prestigious James Beard Award; written numerous cookbooks; and if she ran for president, she'd get my vote.

Nathalie makes it look easy. She's the kind of woman every woman would like to sit and chat with at the kitchen table. But although you'd be impressed being with her and soaking in her warmth and knowledge, somehow I believe she'd make you feel as if she were the one privileged to be with you.

Nathalie Dupree

Hamburgers and Palm Trees

2010-05-30T17:54:00.000-04:00

Raleigh and I had hamburgers for dinner tonight. Mine had shredded cheddar cheese and gorgonzola; his was plain. He didn't seem to miss the cheese. Raleigh, as it turns out, is one of the best dining partners....he's excited at whatever I feed him, and he's awfully cute, to boot.

That I have palm trees outside my window is a real aesthetic plus. I've wanted a view of these wispy, carefree trees for as long as I can remember. The never-ending sunshine isn't too hard to take either. I'm just loving my new digs in Naples.

Prior to dinner, I took Raleigh to Canine Cove, Mackle Park, Marco Island. We, rather, he...romped around chasing tennis balls to his heart's delight, building up that appetite for the cheeseburgers in Paradise....his sans the cheese. Canine Cove is just adorable, and I found out that on the last Sunday of every month from 3-5, they have "Yappy Hour." I don't think martinis are served, however, it's a short drive home to make my drink of choice garnished with blue-cheese stuffed olives.

I hope you are all enjoying a wonderful holiday weekend.

54 Years Ago...

2010-04-27T10:02:00.000-04:00

...today, I was born. I will celebrate, as I do every year, however the most important part of my birthday is no longer here: My Mother. It's been fifteen years since her passing, and although I think of her every day, it's on my birthday when I miss her the most.

When my sons were growing up, I used to tease them when I wanted a favor that I knew wasn't really their "cup of tea." "I gave you life," I'd say, while they'd roll their eyes, and they'd reluctantly get the job done. I'd smirk and that would be the end of it. I'd be joking, of course, but with each year that passes, April 27th is a screaming reminder that my own mom is no longer here....the woman who gave me life. It's been a great life so far, and I'm looking forward to many more years of memories to be made, but still.....

......though I'll be celebratory on the outside.......inside, I'll always feel the loss.

Favorite Comfort Food

2010-04-15T16:37:00.000-04:00

Chicken and Mushroom Marengo....definitely, a comfort dinner

I've posted a few of my favorite feel-good, comfort foods, such as macaroni and cheese, grilled cheese, and of course, desserts.....what are some of yours? Do you have a recipe for it? Would you like one? As I'm typing this, I'm remembering some of my favorite comfort desserts, such as Coconut Rum-Raisin Rice pudding or Caramel Flan.....Yum.

Happy Birthday, Melissa

2010-04-14T18:28:00.000-04:00

Dark Chocolate Cake with a thin raspberry glaze....topped with Bittersweet Chocolate Ganache.

Happy 21st....goes great with a martini. But what doesn't? Cheers, kiddo.

Three Words

2010-04-11T18:55:00.003-04:00

Mango Mint Martini.

City Winery

2010-04-10T17:58:00.000-04:00

My girlfriends and I spent a fun evening in NYC last night at the City Winery, where we were not only treated to a unique dining experience--one in which the wine was center stage to the food--but in the physical and literal sense, Raul Malo performed for a sold-out house.

We enjoyed a City Winery Zinfandel as well as a Sauvignon Blanc and chose the chef's selection of cheese and charcutiere platters which included Petite Billy and Cabra Romero cheeses and Prosciutto di Parma and Salame Rosa. Also enjoyed were the Marinated olives, Hummus, and Babaganouj. Ok, and since it was a long evening--we arrived before 6 and stayed until almost 1AM when Raul finished his concert--we tried the Mini Sliders with Herbed Frites and a Margarita Pizza. The food, wine, and atmosphere were top notch, but Raul's performance....consistently exceeding expectations. What a talent.

Grilled Cheese

2010-04-08T12:42:00.000-04:00

Is there anything simpler to make than a grilled cheese? Or, more satisfying and comforting? Well, yes, I can think of a few dishes, namely macaroni and cheese (check earlier post). I try my best to eat in a healthy way, consistent with low-fat, low cholesterol, low salt or sodium free, but let's face it: Sometimes we crave the foods that just aren't the best things in the world for us. I'd rather abstain from real cheese and enjoy it on occasion than use low-fat daily. That's just me. So, for lunch today, I'm keeping the yogurt in the fridge, and making a pesto-seasoned, havarti and tomato on whole wheat bread, grilled cheese. And, I'm going to enjoy every bite.

Mussels and Shrimp in White Wine Broth

2010-04-04T09:35:00.000-04:00

What to make on Easter Eve? It doesn't have quite the same ring as Christmas Eve, but I felt that seafood was in order.

Dinner was just for John and me; Easter dinner the same, but that doesn't mean it can't be special. So, at the supermarket yesterday, I suggested mussels and shrimp, though not sure what I was going to do with them. I came up with the following recipe, and the two diners gave it rave reviews. I hope you enjoy it, and have a blessed holiday.

2 lbs. mussels, cleaned
1 lb. jumbo shrimp (about 10-12), deveined and peeled, tails intact
2 tablespoons butter
1 tablespoon EVOO
3 garlic cloves, chopped
1 ½ cups dry white wine
3 tomatoes, seeded, and chopped
3 tablespoons heavy cream
2 teaspoon Singapore seasoning* (Penzey’s Spices)
1 teaspoon dried basil
1 teaspoon honey
1/3 c mango salsa
3 tablespoons lemon juice
1 cup frozen peas, defrosted
Pinch of coarse sea salt
Fresh basil and/or parsley

Preparation:

Melt the butter with the olive oil in a large stock pot; add the garlic and saute’ over low heat for about a minute, being careful not to allow the garlic to burn. Add the wine, cream, Singapore seasoning, and basil; simmer for 5 minutes. Add the tomatoes, honey, mango salsa, and lemon juice; simmer for another 5 minutes.

Add shrimp; toss gently; cover and simmer for 2 minutes. Add mussels, peas, and sea salt; toss again to coat with broth; cover and steam for about 5 minutes or until mussels open; stirring once. Discard any that do not open.

Spoon shrimp and mussels onto a large serving bowl; pour liquid over. Sprinkle with freshly snipped basil and/or parsley.

Serve with crusty semolina bread.

Serves 2 to 4 people, depending on their appetites!

*Singapore seasoning is a complex but delicate blend of the following spices:
Tellicherry black pepper, lemon peel, citric acid, garlic, onion, turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, and cayenne red pepper.

Straciatella Soup...with Benefits

2010-03-30T18:32:00.001-04:00

This could also have been titled: Quinoa, Take Two.

After enjoying a wonderful Straciatella Soup with Spinach on Saturday night (how alliterative of me) and discovering the benefits of Quinoa, I decided to pair the two, and add a few "extras" for this evening’s dinner.

Straciatella Soup has always been a simple chicken broth where a combination of beaten eggs and Parmesan cheese have been added…..slowly….not into a boiling stock. The result is a “little rags or strings” look, hence, straciatella.

Well, if the spinach made that simple soup better, chicken and a few extras would make it great! However, don’t get me wrong. When you need a “sick soup,” or something simple to make you feel better, the original can’t be beat.

Pam’s Straciatella and Chicken Soup with Quinoa

1 small onion, diced
1 large carrot, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 chicken breasts, cut into 1-inch chunks, sprinkled with
2 tablespoons Penzey’s Singapore seasoning
2 quarts chicken stock
4 eggs whisked with 1 tablespoon semolina and 2 tablespoons Parmesan cheese
½ cup Quinoa (rinsed)
2 tablespoons pesto
2 cups fresh baby spinach

In a large stockpot, saute’ onion and carrot in olive oil and butter; stir over low heat for 5 minutes. Remove from pan; add chicken in 2 batches, cooking over medium high heat until nicely golden on all sides. (Add a bit more olive oil if necessary). Remove from pan; add chicken stock and Quinoa; bring to a simmer; add chicken and vegetables; stir, then cover, and reduce heat to low. Cook for about 20 minutes, or until Quinoa has softened. Uncover, and add eggs, stirring with a fork to break up. Add pesto and spinach; cook until greens wilt.

Serve with semolina bread and additional Parmesan cheese.

Quinoa

2010-03-28T20:49:00.000-04:00

I'm new to Quinoa, pronounced, "Keen-wah." (Who knew?) I've seen it on menus, and I believe I've even ordered it, but I've never prepared it. From what I've read, the ancient Incas revered quinoa and the leader planted the first seed with a golden shovel. This is quite a regal rice substitute! It can be used in breads and soups and even fermented to make a beer. It's not a grain in the true sense, but is the seed of the Chenopodium or Goosefoot plant. I had never even heard of this prior to doing some research, and believe me, there's much to read about Quinoa. The reason I even purchased it is because Eric is trying to lean his diet toward gluten-free foods, and Quinoa meets this need. After rinsing, there are several preparation choices you can make, but I kept mine fairly simple.

I chopped an onion and a carrot, sauted both in a tablespoon of olive oil for about 5 minutes. Then, I added the rinsed Quinoa and chicken broth with some Tandoori seasoning (Penzey's Spices) and simmered, covered, for about 20 minutes. I then added chopped walnuts and parsley. The walnuts added a nice crunch, and the Quinoa went well with my apricot glazed grilled salmon topped with mango salsa.

Because of the versatility of this product, it's a nice alternative to rice, potatoes, or pasta.

Lemon Meringue Pie with Hazelnut Shortbread Crust

2010-03-26T16:10:00.000-04:00

I'm not a huge Lemon Meringue Pie fan....or perhaps I only enjoy it in the spring....a seasonal dessert. But, I made this recipe for Eric when he came to house to dog sit last weekend, and of course, I tasted a sliver before leaving for our trip. Well, I must admit, that it was quite delicious, and in the future, I might not just limit its preparation for a particular time of year. The only change I made was to use walnuts instead of hazelnuts in the crust. It's obviously more detailed than the ready-made crust and boxed lemon filling that many are used to, but the results are worth it.

Here's the recipe taken from the Epicurious site:

Crust:
•1/3 cup hazelnuts, toasted, husked
•1 1/4 cups all purpose flour
•1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
•1/2 cup powdered sugar
•1 large egg yolk
•1 tablespoon grated lemon peel
•1/2 teaspoon salt

Preparation:
Grind nuts finely in processor. Add flour and blend well. Add remaining ingredients. Using on/off turns, process just until moist clumps form. Turn dough out onto lightly floured surface. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll, about 45 minutes.

Position rack in center of oven and preheat to 325°F. Roll out dough between sheets of waxed paper to 12-inch round, turning over occasionally to lift and smooth paper. Peel off top sheet of paper. Using bottom paper as aid, lift dough and invert into 9-inch-diameter glass pie dish. Peel off paper. Press dough gently into dish. Fold overhang under; crimp to form decorative edge. Pierce crust all over with fork. Chill 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is pale golden, about 20 minutes longer. Transfer crust to rack and cool completely. Reduce oven temperature to 300°F.
Filling:
1 1/2 cups water
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
5 tablespoons cornstarch
2 tablespoons grated lemon peel
1/4 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter

Whisk first 7 ingredients in heavy medium saucepan to blend. Using whisk, stir over medium heat until filling thickens and just begins to boil, about 20 minutes. Remove from heat. Whisk in butter. Spoon hot filling into prepared crust.

Meringue:
7 large egg whites
1/2 teaspoon cream of tartar
1 1/8 cups powdered sugar

Using electric mixer, beat egg whites in large stainless steel bowl at low speed until foamy. Beat in cream of tartar and 1 tablespoon sugar. Gradually beat in remaining sugar, 1 tablespoon at a time. Beat at medium speed until stiff glossy peaks form, about 8 minutes. Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center. Bake pie for 30 minutes. Reduce oven temperature to 275°F and continue to bake until meringue is golden brown and set when pie is shaken slightly, about 50 minutes. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

San Antonio

2010-03-24T19:57:00.000-04:00

John and I just returned from a great trip to visit Adam in San Antonio where he works as a bird handler and trainer for Sea World's new spectacular show, Azul.

We stayed at The Omni La Mansion del Rio right on The Riverwalk, and it was truly an unforgettable experience. The hotel was formerly a seminary and is quietly elegant in its Spanish hacienda style and listed in Travel and Leisure's 2010 World's Best Hotels to name one of its honors. Las Canarias, is their AAA Four-Star restaurant where the food is only equalled by the understated, but attentive service.

My dessert: Valrhona Burnt Caramel Creme au Chocolate accompanied by Jivara Ganache Golden Figs and an Orange Creamsicle Root Beer Float. I must acknowledge perfection.

For more on Riverwalk, visit the official site:
http://www.thesanantonioriverwalk.com/

Mexican St. Patrick's Day

2010-03-17T20:18:00.000-04:00

Everyone was headed to the Irish pubs today in celebration of St. Patrick's Day. My husband and I decided to take advantage of a gift certificate he received for a Mexican restaurant called, "Tenampa." We discovered that it lived up to the hype and produced excellent food along with excellent service. John and I both had the carne asada special which was prepared with bacon, onions, green peppers, and served over spinach with a cilantro cream sauce and garnished with three large shrimp. Quite good. I had a caramel flan for dessert; John had fried ice cream.

As we sat at the table, we did get a good laugh since we were at a Mexican restaurant on an Irish holiday with a bottle of Italian wine, and my husband is German....and because it seemed appropriate, he asked the waiter, "Where's the corned beef?"

http://www.tenamparestaurant.com/index.html

Fruit and Nut Biscotti

2010-03-04T17:25:00.000-05:00

A bit more wholesome, because of the whole wheat flour, these biscotti have a nice contrast with their natural crunchiness and the soft chewiness of dates. If you're looking for a little departure from traditional biscotti, give these a try.

2/3 cup walnuts, lightly toasted, cooled, and chopped
1/2 cup unsalted butter
1 cup packed light brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon ground allspice
3/4 cup chopped dates

Preheat oven to 325 degrees.

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, combine flour, baking powder, salt, cinnamon, cloves, and allspice. Add to the creamed mixture, mixing until blended; fold in nuts and dates.

Divide dough in half and on parchment lined baking sheet, shape each into an approximately 12 to 14 inch log, spacing them about 2 to 3 inches apart. Bake in the middle of the oven for 25 minutes or until lightly browned. Carefully transfer logs to a cooling rack; let sit for 5 minutes, then transfer to a cutting board. Using a serrated knife, slice on the diagonal into 1/2-inch pieces. Place the slices upright on the baking sheet and return to the oven for another 10 minutes. Remove from pan onto cooling rack.

Store in an airtight metal container.

Makes about 3 dozen.

CitiZ

2010-03-03T19:28:00.000-05:00

I love espresso. (With an "s" please; not an "x") And now, I'm able to enjoy it any time of the day and not wait until I'm dining out. My recent indulgence is the new CitiZ by Nespresso, and let me tell you, that it produces as good a cup of espresso as I've tasted, and that includes the ones we used to make at my cafe'. This machine is easy and quick with the use of the special pods, produces a lovely crema, and included with my machine were 16 flavor varieties from Ristretto (Intensity: 10) to Cosi (Intensity: 3). My preference is typically the highest intensity. The Pure Origin Espressos, which are coffees brought to maturity in the land of their origin (India, Columbia, Brasil, etc.) have unique flavors, and I found myself enjoying the Indriya (Intensity: 10) from India. This machine can produce a 1/2 Espresso cup; full Espresso cup; Lungo cup; and of course the espressos are ideal for making a true cappuccino. I had recently purchased a manual milk frother, so did not purchase the electronic frother option with my CitiZ.

I'd highly recommend this machine, and if you happen to have a nice piece of dark chocolate to enjoy while sipping your espresso, all the better.

Creamy French Onion Soup

2010-02-21T17:46:00.000-05:00

I've been nursing a cold/cough for about a week and a half. I'll put the violins away....it's winter in the Northeast, and I guess it goes with the territory, so no telethons for me. What does one do when one has a cold? That's correct: Make soup. I didn't want the typical chicken soup, or tortellini en brodo that I made last week. I felt a bit more "gourmet" today, so I decided upon a French Onion. It's quite an easy soup to make, and honestly, the tears you cry while slicing the onions must have some beneficial effect on one's illness.

While the soup was in its final simmer, I buttered and toasted a piece of Italian (yes, Italian semolina) bread; then cut it into quarters. When ready, I placed the bread at the bottom of the crock; spooned generous amounts of onions and broth over; and then......the cheese. Hmmmmm. Considering I didn't have Gruyere on hand, I had to decide which of the ones I had might be complimentary to this soup. I chose a thick slab of Brie, then covered the whole deal with shaved Parmesan.

The Brie melted into the broth, leaving the Parmesan to broil a nice golden brown.....but the Brie created a creamy broth, and for my taste, was just awesome. I'd say, give it a try. If I hadn't devoured the bowl after removing it from the broiler......I would have taken a photo. You'll have to trust me on this one.

PAM'S CREAMY FRENCH ONION SOUP
2 lb onions, halved lengthwise, then thinly sliced
1 teaspoon thyme
2 bay leaves
1/2 teaspoon sea salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup Pino Grigio
4 cups beef broth (32 fl oz)
1 1/2 cups water
2 garlic cloves, minced
1 teaspoon freshly ground black pepper

For each crock:
1 slice, buttered and toasted French or Italian Bread slice, then each cut into quarters
1 thick slice of Brie
2 tablespoons shaved Parmesan cheese

Cook onions, along with thyme, bay leaves, and salt in butter in a heavy stockpot over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 30 minutes, making sure they don't burn. Sprinkle flour over the onions, and cook, stirring, about 1 minute. Pour in wine and cook, stirring, another minute. Stir in broth, water, garlice, and pepper and simmer, uncovered, stirring occasionally, about 20 to 30 minutes, or until lightly thickened. Check and adjust seasonings.

Preheat broiler. Remove and discard bay leaves; place bread slices at the bottom of heat-safe crocks; then spoon generous amounts of broth and onions over bread. Top with Brie, then cover the top with Parmesan.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Makes 4 to 6 servings.

Boeuf Bourguignon

2010-02-11T11:54:00.000-05:00

I watched "Julie and Julia" the other day, since I received the DVD as a Christmas present. The beef bourguignon scene absolutely leaves me salivating, and so that's what I'm making today. Adam flies in from Californina in a few hours, and will be leaving for San Antonio in a couple of days, where he begins his new new life with his new job. I wanted to make something special for him, and this special beef recipe fits the bill nicely.

I'm following Julia's recipe, since it would seem to be sacrilegeous to use another. The beef is in the oven for the minimum designated time of 2:30 hours, and I'm now sauteeing the mushrooms and onions for later addition.

I'd love to invite all of you for dinner, because the aromas wafting from my kitchen are incredible. There's snow on the ground, the sun is shining, my kitchen smells delicious, and Adam is on his way. Now, if only Eric were not working, this evening's dinner would be complete.

Bon Appetit!

Comfort Cupcakes

2010-02-06T14:44:00.000-05:00

Remember when I said that I needed to bake when I got home from Florida? This blizzard we're experiencing provided the perfect motivation (not that I really need any to bake) for something with old-fashioned goodness. Naturally, chocolate immediately enters my thoughts....and cupcakes are always a treat, since everyone gets their own, personal dessert to unwrap and lick those wrappers, since, well, some of the melted....and still a bit liquid....ganache remains on the cupcake liners as well as your fingers.

So here's what I baked:

Chocolate Cupcakes with Marshmallow Buttercream Filling and Chocolate Ganache Frosting

I used Rose Levy Beranbaum's "Perfect All-American Chocolate Butter Cake" recipe from her indispensable cookbook, "The Cake Bible." The batter includes a cup of butter, eggs, and unsweetened cocoa, and produces the lightest cake result, yet rich enough to satisfy that chocolate urge.

The filling is one I've used in my Whoopie Pies, spooned into a pastry bag, then shot into the tops of the baked and cooled cupcakes.

Nothing is better than a ganache glaze, so after bittersweet chocolate was melted and whisked with simmered heavy cream and a bit of light corn syrup added for shine, I spooned equal amounts over the tops of the cupcakes.

(You can see my pot of coffee (Italian Roast) along with my milk frother in the background)

May I say, "Yum?"

Home From Marco-La-La Land

2010-02-02T16:39:00.000-05:00

...and that's just what one feels like in those beautiful surroundings......completely removed from life as we know it in the real world. But, as the saying goes, "All good things must come to an end." Sigh.

Ok, back on Planet Pam, I immediately went to the ovens and baked a lasagna filled with ground turkey and bacon (yes, a little off the normal beaten path, but it was delicious!) and because Karen has been in withdrawals, a pan of Lemon/Lemon Bars. On top of the shortbread base, I spread about 1/2 cup of lemon curd, then topped that with the egg/sugar/lemon juice/lemon peel filling. After baking for about 20 minutes, the result was Karen-worthy, as "too much lemon" doesn't compute with my friend.

It's good to be home, but twist my arm, and I'd be back in sunny Florida as fast as you can say, Lemony Snicket.

I Can Eat One Potato Chip....

2010-01-24T19:43:00.000-05:00

....but I absolutely cannot limit myself to just one spoonful of Double Dark Chocolate Gelato. As I sit here on the lanai enjoying the beautiful breeze....down a bit from the windy conditions today....and listen to the boats slapping around in their berths while the palm trees sway in unison, I'm indulging in this decadent creation studded with dark chocolate chips. This is almost perfect............except for these two fur faces, who I'm missing terribly!

Necessity Being the Mother of Invention

2010-01-23T19:29:00.000-05:00

Every now and then I get the urge for Stacy's "Simply Naked" Pita Chips. They satisty that urge to crunch and with the addition of sea salt, have just the right amount of flavor.

While deciding on what to do with my Orange Roughy filets...rather, filet....for dinner tonight, I thought that "crunch" might be great on the fish. So I crushed a few chips, dipped the filet in beaten egg, coated it with the crumbs, and sauteed in a little olive oil and butter. When just about cooked through and nicely browned on both sides, I squeezed a slice of fresh lemon juice over the fish and poured about a tablespoon or two of Pinot Grigio to deglaze the pan.

What to accompany said filets? Oven baked sweet potato fries and sauteed Brussels sprouts with just a hint of butter and minced garlic. The Roughy flaked beautifully...it remained moist, and the outside crunchy coating was a delicious and interesting contrast.

I ended the yummy meal with an oversized scoop of Haagen-Dazs Toasted Coconut Sesame Brittle ice cream. That's a post in itself. Wow....is that ever a delicious flavor combination.

Need to bake

2010-01-15T09:36:00.001-05:00

Since I've been in Marco Island for the past couple of weeks, I've not picked up a measuring cup or spoon except when I visited Williams-Sonoma to browse. I actually contemplated collecting some of my favorite baking tools to purchase in order to supplement this condo kitchen which is sufficiently stocked with saucepans, broiler pans, and few baking supplies, rudimentary as they are, but certainly no where near what I consider essentials in my own home kitchen. However, if I wanted to juice a grapefruit or two, whip up a pitcher of frozen margaritas, or French press some coffee (my own bring-along), I could do so. So, life is pretty good here, don't get me wrong.

But, I do miss baking. I derive great satisfaction from producing a successful result, but the process alone is therapeutic, as I've mentioned in the past. Now that the weather is rising to Florida-like temperatures, I'll be spending more time sitting/walking in the sunshine and probably less thinking about baking.

When I get home, however, I see a decadent chocolate cake in my future. I've got a few girlfriends who I know won't turn down the invitation.

One sure can't complain about the sunset.

Plum Sweets and Pinot Grigio

2010-01-08T19:34:00.000-05:00

Dinner of champions, I say.

Somehow, this seems an appropriate meal when one is contemplating life and the sunset in Southwest Florida. It was a gorgeous day here, when for the past week, folks actually feared they'd see a snowflake or two. People actually stared at my feet in bug-eyed disbelief as I sported flip-flops instead of closed-in shoes to beat the frigid 50ish temps. I'm on vacation, darn it, and my toes are ready to be set free from the boots I was wearing in NJ on a regular basis. I don't care how chilly it is.

But, the Marco Island sun gods smiled down upon us today and gave us a day to toss those jackets and gloves aside while jockeying for a position by the pool where we could soak in those rays. Mid-to upper 60's felt glorious.

Life is good.

But, back to dinner. Alright, truth be told, I did prepare a spinach salad with sliced avocado, cranberries, nuts, grape tomatoes, and crumbled blue cheese; all drizzled with olive oil and raspberry balsamic vinegar. The Sunsweet Chocolate Covered Plum Sweets were dessert. Along with another glass of Pinot Grigio.

New Beginnings

2009-12-29T13:00:00.000-05:00

2010 is upon us; 2009 can be put to bed. For those of you who have suffered, I wish you peace in the new year. For those of you who have thrived, I wish you another year of riches. For those of you who are hoping for new beginnings, I wish for those ladybugs to appear. For those of you blessed with the love of family and friends, may those bonds remain strong.

Will you make a New Year’s resolution…..will you stick to it? I think I’ll continue to resolve not to make any resolutions, since they’re so easily broken. Call it lack of will power, or perhaps it’s just human nature. I will do my utmost to be the best person I can be, but not just for others….more importantly, for myself.

Those of us who are givers—whether it be in the tangible or intangible form—sometimes forget that in order to be strong for others, we need to be strong for ourselves. Listen to those inner voices reminding us that it really is okay to say “no.” It’s not a weakness to say, “I’d love to help, but I just cannot at this time.” No explanations needed. True friends will understand. We all have limits. Even the most giving of people need down time, or that candle we burn at both ends finally reaches the center…..and then…..it is extinguished.

So, to all of you out there: Be good to others…..but be especially good to yourselves. I wish you peace, health, and happiness.

Happy New Year!

Holiday Cheesecake Torte

2009-12-24T14:03:00.000-05:00

As if cheesecake isn't rich enough, sandwich it between two chocolate cake layers spread with apricot jam, and cover the entire dessert with a delicious buttercream frosting...with a hint of raspberry liqueur. Sprinkle a few crushed pistachios on top; arrange a few marzipan kumquats and cranberries dipped in egg white and dusted with sugar, and I'll bet the cholesterol police will be at your door. But, I guarantee they'll have a piece before carting you away to the land of sensible eating.

Merry Christmas!

Buche de Noel and Struffoli

2009-12-22T13:16:00.001-05:00

Buche de Noel with Struffoli in the background

Reading the above title, one might get the impression that I have both French and Italian roots. My only connection to France is my four years of high school French.........and my Buche de Noel. Ok, I can still sing most of La Marseillaise when I've had perhaps tee too many martinis. But, I digress.

I believe it was Julia Child who was on television preparing a Buche de Noel, and I thought it was just the neatest dessert. I had to make it for my family. Eric was four months old that Christmas, and I've been serving it every year since then. 28 years. Since I assemble the whole thing on Christmas Eve, and I wanted to post a photo prior to Christmas, this is one from a prior year. I'll be making the meringue mushrooms later today. Perhaps I'll even make a few snails. They always look appropriate sitting on and around the log. I've added sugar-coated cranberries, marzipan cranberries, holly, or have just left it in its simplest form: The log and the meringue mushrooms. Sometimes less is more.

As for the Struffoli, no self-respecting Italian...or at least Neopolitan....Christmas dessert table would be complete without them. Little balls of dough that are deep fried, drained, coated in honey, lemon, and orange zest. They're then stacked and covered with colored sprinkles. They are positively addictive.

I wish all of you a very Merry Christmas and a Happy New Year.

Lucky Ducky

2009-12-20T10:51:00.000-05:00

Copyright Loew's Incorporated, 1956

When I think back to my childhood.....as I do quite often at this time of year and on this blog.....memories of my mother flash vividly in my mind. And, interestingly, every year I dig out the Tom and Jerry cookie cutters. Do I use them? No. Why? Well, for one thing, they have nothing to do with Christmas, but primarily because they're not as convenient as cookie cutters made post that "era." That era being 1956, when these were produced, and from what I understand, sold for a whopping 25 cents. Alright, so I'm not an antique, but I guess I am inching closer.

Tom & Jerry, Tuffy, Droopy Dog, Barney Bear, and Lucky Ducky sit atop my counter, making their annual appearance so that I can say, "Oh! Remember these?" Heads nod, a smile adorns my face, and yes....even a tear is shed as I think lovingly about my mom who always showed the patience of a saint as she poked the cut-out-dough through the cutter's "convenient" little holes. As the title indicates, I was quite lucky to have Ann as my mother.

Now I'm sure you won't cry when you look at the photo of these treasured kitchen items from my past, but I hope you enjoyed another walk down that lane we like to call, nostalgia.

Christmas Cookies

2009-12-12T20:00:00.000-05:00

I tried a few new cookies this year, but the ones that remind me of my mother are the 7-layer Ribbon Cookies and the Chocolate Crackle Tops. She always had them on her "repertoire" of goodies at this time of year. The 7-layer cookies are made with almond paste and have an apricot jam filling; then covered on both sides with chocolate.

The Chocolate Crackle Tops include plain breadcrumbs, ground pecans, and grated chocolate.....they're rolled in confectioners' sugar, and as they bake, "crack" on top. I've been baking these every year for over 30 years.

Cookies shown below include: Coconut-Orange Snowballs, Italian Almond Cookies, Chocolate Crackle Tops, 7-Layer Ribbon Cookies, Fig Swirls, Gingersnaps, Chocolate Candy Cane Cookies, White Chocolate Covered Peppermint Cookies, Peppermint Sugar Cookies (I apparently had a "thing" for peppermint this year)

Not shown: White and Dark Chocolate Peppermint (see?) Bark,

Brandy-soaked Fruitcake (My husband is the ONE person on the planet who loves fruitcake),

Banana Bread

I might still bake: Rugelach, Spice Shortbread, and White Chocolate Cranberry/Pistachio Biscotti

Christmas Music

2009-12-10T23:50:00.001-05:00

Admittedly, when I'm browsing the web, I get a bit miffed when the site opens and I'm bombarded by music. Sometimes I enjoy what I'm hearing, but for the most part, I find myself racing for the pause or mute button, so that I can "think" while reading or not disturb the entire household if I happen to be cruising the web at some ridiculous hour of the morning while having a bout of insomnia.

As guilty as I am at spiking the eggnog, I've broken my golden rule of having readers of my blog choose whether or not to listen to the music I've selected. Please forgive me. It's only for the next few weeks....only for Christmas....only because the songs invading your space make me happy....or sad....or nostalgic. It's Christmas. And even Bob Cratchit said, "It's only one day...." Ok. I've taken liberties there, too. But....it is Christmas.

I promise to return things back to the way they were after the tinsel and lights have been stowed.

Merry Christmas, everyone.

Who Spiked the Eggnog?

2009-12-08T20:39:00.001-05:00

Guilty. I'm sure if there's eggnog, I've added some brandy, bourbon, rum, vodka, or all of the above. However, in this case, I'd like to bring your attention to a vocal group called, "Straight No Chaser." Perhaps you've heard of them.....if not, do yourself a favor and click on the following link. I believe you'll be quite impressed.

Straight No Chaser

For those of you who'd like a great eggnog recipe...try this one:

12 cups heavy cream (or combination heavy cream, light cream, and/or half and half)

2 dozen egg yolks

2 cups sugar

Additions: Freshly grated nutmeg

2 cups liquor of your choice: My preferences are a combination of bourbon, peach brandy, and dark rum

Bring cream to a simmer in a large saucepot. Whisk yolks and sugar in a large bowl. Gradually, whisk in half of hot cream. Return mixture to pot. Stir over medium-low heat until mixture thickens to a custard-like consistency; about 5 minutes. Do not boil. Strain mixture into a bowl. Cool; chill.

Add liquor and nutmeg.

Makes about 16 servings

Nesselrode Pie

2009-12-07T17:50:00.001-05:00

For the most part, this classic pie has suffered the same fate as the dinosaurs. Interestingly, Arthur Schwartz, aka, The Food Maven, used almost the same descriptive. And, it's a shame if you ask me. Mr. Schwartz discusses the history of the Nesselrode moniker--named after Count Nesselrode--and continues to describe its popularity by Hortense Spier. He goes on to list where the main "ingredient," can be found, at the Raffetto manufacturer, Romanoff International, Inc. Unfortunately, as Mr. Schwartz laments in an additional post, Raffetto's Nesselro can no longer be found. So, for all of you Nesselrode Pie lovers out there....if anyone knows where a renegade jar can be purchased, please inform Arthur Schwartz and me....and anyone else who loves this pie.

Mr. Schwartz does post a terrific recipe, but for tradition's sake (my tradition), I'm going to post the recipe my mother made....and yes, even a wonderful Italian cook used Betty Crocker's recipe. She desperately wanted to please everyone.

You can substitute candied chestnuts for the Nesselro, and as Mr. Schwartz points out, there was actually cauliflower, yes cauliflower, in the Raffetto's product. Who knew?

I've also learned through my quest for Nesselro, that a bakery in Brooklyn, NY--Teena's Cake Fair--makes this pie....but only for the holidays. As it should be.

The Food Maven/Nesselrode Pie

NESSELRODE PIE

Baked 9-inch pie shell

4 teaspoons unflavored gelatin

1/2 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 cups milk

6 egg yolks, slightly beaten

1 bar (4 ounces) sweet cooking chocolate, grated

1 teaspoon vanilla

1/2 teaspoon rum flavoring

1 jar (10 ounces) Raffetto's Nesselro

3 cups chilled whipping cream

In a medium saucepan, mix gelatin, sugar, cornstarch, salt, milk, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour 1 1/2 cups of the hot mixture into bowl; set aside and cool.

Reserve 2 tablespoons of the chocolate for topping; blend remaining chocolate and the vanilla into hot mixture in saucepan. Cool completely.

Line 9-inch pie pan with waxed paper. Stir rum flavoring and Nesselro into plain mixture in bowl. In chilled bowl, beat 2 cups of the cream until stiff; fold one half into each mixture. Pour chocolate mixture into baked pie shell; pour Nesselrode mixture into waxed paper-lined pan. Chill each until firm.

Loosen edge of Nesselrode layer; invert layer on chocolate filling. In chilled bowl, beat remaining cream until stiff. Spread over pie, covering completely; sprinkle with reserved chocolate. Serve immediately.

Girls' Night

2009-12-06T18:26:00.000-05:00

Before cutting....

Once upon a time a group of women gathered together to play that infamous dice game known as, Bunco. We'd talk, eat, drink, laugh, roll dice, keep score, and exchange gifts. As time moved on, we realized that the game was getting in the way of valuable gab time, and the better option was to just relax with a few glasses of wine and good food. We're now Bunco drop-outs, but the laughs and yummy food abound when we're together. Last night was our Christmas gathering, and I wanted to make a special dessert to bring as my offering. Looking through my seemingly endless recipe files, I finally decided on Bon Appetit's, December 2009, Peppermint Meringue Cake with Chocolate Buttercream. We girls love our chocolate, and the peppermint added just the right holiday touch. The only thing I changed was to make two meringue layers instead of three. There was no specific reason, I just liked the idea of two chocolate and two meringue layers filled and frosted with the rich ganache-like buttercream. The recipe can be found on Epicurious at the following link:
Peppermint-Meringue-Cake-with-Chocolate-Buttercream

After...

As Promised.....

2009-12-06T15:08:00.001-05:00

My Limoncello is all bottled, labled, and ready for gift giving. If desired, print out the recipe and tie to the ribbon.

The bottles shown are 16-ounce capacity, and I purchased them from: Beer-Wine Hobby

A Touch of Whimsy

2009-11-29T17:48:00.000-05:00

I almost forgot to post a photo of a birthday cake I made over the weekend for a friend's daughter. This was a special request for my Spice Islands Carrot Cake, but I didn't want to spread it with the usual coconut cream cheese frosting, so I decided to have a little fun with it. I made a gum paste ruffle and whimsical flowers to add a focus. I surrounded the sides with a black lace white chocolate transfer sheet, draped it loosely with fondant, giving the whole cake a feminine, yet "Dr. Seuss-y" look.

My Favorite Things

2009-11-29T15:14:00.002-05:00

Once the remnants of Thanksgiving dinner are but an epicurean memory, my focus shifts to the biggest holiday of the year--at least for me--Christmas. The preparations typically begin the day after the gobble-fest.

Boxes stuffed with treasured decorations are lugged down from the attic, and for the most part of a week, I carefully place and arrange the holiday memories from years gone by. Of course, Christmas carols play in the background. Some silly; some sentimental. "Dominick the Donkey" gets me every year. My father's name was Dominick....so of course, this silly song about an Italian Christmas donkey brings tears to my eyes. The first year I purchased Christmas Organ Spectacular, by Rob Richards, my sister and I marched around the kitchen, to "The March of the Wooden Soldiers." (It's a Radio City memory....the sound of that pipe organ makes my eyes tear). I know, I know...I'm so goofy! Here's a link to the Laurel and Hardy movie: March of the Wooden Soldiers

Christmas wouldn't be Christmas without massive amounts of baking, and I'll post a few of my favorite recipes as I progress through the next few weeks, but for now, this is about the decorations.

I received this marching Santa from my grandfather, John (Giovanni) when I was around 8 years old. The paper covering the drum managed to get a little girl's finger poked through one year, so in order to redeem myself, I replaced it with a cupcake liner. Pretty creative, I'd say.

"Father Christmas" Ok. Donna and I think he resembles our father.

Babbo Natale, Papa Natale, Father Christmas.

These ceramic "Noel" letters are actually candle holders. They stand about 3" high and hold standard birthday cake candles. Mom used to light them years ago, but now they've become window-ledge decorations. They rarely spell, "N-O-E-L," since my sons have taken to rearrange them throughout the season to spell, "L-E-O-N," "E-L-O-N," and "L-O-N-E."

Ok, this is just a shameless display of affection for my sons.

What's a baker without baker snowmen in a wreath?

My mother-in-law stitched this treasure for me, oh, I guess around 20 years ago. Those are her initials in the lower right-hand corner: FAS. Florence Andre' Schmidt.

The two antique photos: John's paternal grandmother, Olga, far right. My father, about 4-years-old, far left.

Coming soon: My Marx Trains

Gobble, gobble

2009-11-26T00:06:00.000-05:00

Admittedly, today's Thanksgiving dinner is more manageable than those gone by. With only my husband and two sons, dinner becomes a stress-free, fancy celebration for all we’re thankful to have in our lives without worrying about satisfying the masses. I did end up making three desserts even for just us: Pumpkin Crumble Pie, Pear and Pastry Cream-filled Cream Puffs glazed in chocolate, and Apple-filled Puff Pastry Pockets. So, we’ll all jog around the table after dinner.

Growing up, there were aunts, uncles, cousins, assorted drop-in friends. It seems that these days, everyone has cocooned into their individual families, and the big-deal dinners are but a distant memory. Mom would be in the kitchen on the eve of a holiday most likely setting the table, polishing the few pieces of silver that she owned, or finishing the manicotti. The good china would adorn the table, or tables, depending on the head count.
Yes, as I’ve mentioned in earlier posts, there was a huge antipasto, soup—most likely, Little Meatball Soup—homemade manicotti or stuffed shells, “The Turkey”, maybe even a roast since “you never know,” potatoes, vegetables, several desserts, nuts, and fruit. We’d sit at the table literally all day. I call Italians: Marathon Eaters. We know good food, and we know how to savor it. It’s all about the food and the company.

So, to all of you out there, I wish you a blessed holiday filled with loving reflections of warm memories and promises of greater times to come.

Happy Thanksgiving.

Whoopie!

2009-11-20T17:02:00.000-05:00

Dark chocolate cake.....marshmallow buttercream filling.....a recipe for success, and I'm donating a basketfull of Whoopie Pies to the anniversary/fundraiser being held tomorrow at HD Sports in Toms River. Folks are being urged to bring in their used sports equipment, non-perishable food, clothing, among other listed items, and they will be donated to Ocean's Harbor House, a safe haven for abused and abandoned children. The link for this event:http://www.njhitdogs.com/
Click on the sidebar link: "HD's Open House."

Why "Drew's" Whoopie Pies? Because Joanne and Jack's son, Drew loves them. So, he got bragging rights. I only hope the basket makes it to the public......

Banana Nutella Chocolate Cream Tart

2009-11-16T18:48:00.002-05:00

The Donna is coming! The Donna is coming! The tension is palpable....the excitement drawing near....my sister is arriving tomorrow from Marco-la-la-land. She's unique; we're the same, but different; and I love her. So naturally, I had to bake a banana something or other for her. Her birthday was in October and because she'd hit me, I won't give her age away, but I can tell you from my heart, she doesn't look anywhere near her __ years.

So, here's what I came up with this year for "The Donna," as we like to call her.

Banana Nutella Chocolate Cream Tart

Chocolate Tart Shell*

2 cups pastry cream OR
1 package 2.75 oz. pkg. vanilla pudding (not instant) made with whole milk and 1 vanilla bean (split in half—seeds scraped into mixture—add bean), chilled until ready to use
4 bananas
1 tablespoon dark rum
½ cup Nutella
1 cup whipped cream (the real deal…not Cool Whip, etc.)

1. Make pastry cream or pudding; chill until ready to use.
2. Make Chocolate Tart Shell; cool
3. Spread Nutella carefully, on the bottom of the cooled tart shell.
4. Fold whipped cream into pastry/pudding.
5. Slice bananas; add rum; toss to coat; add to pudding/whipped cream.
6. Spoon banana/cream mixture over Nutella.
Chill, covered, until ready to serve: (I'd assemble this right before serving)
7. If desired, (and I highly suggest it), follow my recipe for the "fostered" bananas in my October's posting for Rum Roasted Banana Bread (as much or as little as desired) and when ready to serve the tart, spoon the bananas in the Foster sauce over each serving. You'll thank me.

*Chocolate Tart Shell
1 ¼ cup all-purpose flour
2/3 cup sugar
Pinch of salt
8 tablespoons butter, chilled
2 tablespoons shortening
2-3 tablespoons ice water

In a food processor, combine flour, sugar, and salt. Pulse to blend. Add butter, cut into pieces, and shortening; pulse again until mixture resembles coarse crumbs. Add water and blend just until dough holds together; do not over mix.
Preheat oven to 350 degrees.
Press into greased 9-inch tart pan, pushing mixture up sides. Chill for ½ an hour. Pierce holes around tart with tines of fork; bake for 18 minutes or until tart shell has no more moisture on surface.
Cool completely on rack.

Pumpkin Pie

2009-11-13T14:47:00.000-05:00

I don't know about you, but I can't even think about Thanksgiving without Pumpkin Pie. At this time of year, actually beginning in October, my mom baked more pumpkin pies than I can can remember, since it was my dad's favorite dessert. Other than just a bowl of whipped cream. I can still hear my dad asking, "Ann....when are you going to bake a Pun-kin Pie." He'd say it that way just so that his wife and two daughters would say, "Pump-kin!" Every year, the same thing. I'd say that Pumpkin Pies make me feel nostalgic for the warm feeling of "home for the holidays," but truthfully, everything relative to food conjures up special memories of my parents. The holidays are especially bittersweet without them.

I'm one of those cooks/bakers who loves to try new recipes or variations on a favorite almost every time I prepare a dish. Pumpkin Pie isn't typically that time, since I found a recipe for a spicy Pumpkin Pie in Bon Appetit many years ago that I find to be the best version of this classic pie. I'll post that recipe but also mention one that I saw in their November 2009 issue for Pumpkin Pie With Brown Sugar-Walnut Topping. That sounds particularly yummy, since "brown sugar" and "walnut topping" have me holding my fork in the ready at just the mention of that combination. The link is listed below.
Pumpkin Pie With Brown Sugar-Walnut Topping

Here's my all-time favorite, though, which is from Bon Appetit's November 1978 issue, and it was listed in a feature on microwaveable recipes. I always baked it in the traditional way, however.

PUMPKIN PIE

1 16-ounce can pumpkin

1 14-ounce can sweetened condensed milk

1/4 cup packed dark brown sugar

1/4 cup hot water

1 egg, beaten

1 tablespoon flour

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1 9-inch prebaked pie shell

Whipped cream/vanilla ice cream....or my personal favorite: Haagen-Dazs Rum Raisin (Yum, yum)

Preheat oven to 375 degrees.

Combine pumpkin, milk, sugar, water, egg, flour, and spices in large mixing bowl and stir until well blended. Pour into pie shell.

Bake pie for 50 to 55 minutes.

Spice Cake

2009-11-11T12:21:00.002-05:00

It's been an emotional few weeks as those who know me can attest to, or those who read my blog. Right after the tragic loss of my friend, Tommy, we had a contrasting event to attend: A wedding. This is a lovely, intelligent, and fun couple; Eric was honored to be Greg's best man, and we were all honored to attend the uplifting ceremony where the vocalist sang like an angel, and the bride, Nadine, looked like a fairy princess. I couldn't keep my eyes off of the beautifully painted frescos adorning the altar. After the vows were exchanged, we were treated to a beautiful reception at the Stroudsmoor Country Inn in the Poconos.

This was class personified, and the food was no exception. Our dinner choices were tenderloin of beef or oven roasted chicken. That sounds pretty basic, right? But, there's one thing that every cook knows. It's not the uniqueness of the ingredients that makes a great meal, but how great the meal is prepared. Everyone was in agreement that these two dishes couldn't have been finer. The cinnamon, batter-dipped apple slices to accompany my perfectly prepared and sliced chicken were a treat. As if dessert mingled alongside the entree'. The baby carrots were just the right degree of crispness, and the autumn vegetable speckled rice tried its best to be unpretentious as it waited its turn to be tasted underneath the chicken and apples. Adam said the beef was like butter. Seasoned and cooked to perfection. The tables were adorned with terracotta-colored rose and bayberry wreaths and vases which completed the picture for a beautiful autumn day.

But, as someone who truly appreciates an exceptional dessert, I must give two-thumbs up, kudos, nods, props, call it what you will, to the Spice Wedding Cake. Again, unpretentious.....no hidden surprises.....just a most moist and delicious cake with a delicate and smooth maple buttercream frosting. It wasn't sweet; it wasn't too spicy; it wasn't too rich; it just, was. I can still taste its perfection.

More often than not, it's the most basic of things, if presented in the best light.....that become the most wonderful of memories.

My best wishes for a long, healthy, and happy life to Greg and Nadine.

Favorite Childhood Fun Foods

2009-11-03T11:42:00.001-05:00

The passing of my dear friend has me reminiscing about days-gone-by. Tom was a part of my childhood having grown up in the same town as I and being the cousin of a neighbor and close friend.

I can remember when those Funny Face Drinks came out in the mid-60's; I would have been around 10 years old. Some of those names would probably be considered politically incorrect these days, but we always looked forward to our mothers' grocery bags where the cute packets with the funny names would be hiding. "Goofy Grape," "Rootin' Tootin' Raspberry," and "Freckle Face Strawberry," to name a few.

There was something so fascinating to me about those little Nik-L nips wax soda bottles, though I felt they could have poured a little more liquid inside. How sweet were they? (Rhetorical).

One of my all-time favorite candies is still around: NECCO wafers. Not only are the candies good, but the waxed wrapper holding each and every one tightly inside made them seem more than special. And, if you can get ahold of the all-chocolate packs....even better.

So, tell me about your favorites. I'd love to hear about them.....and don't forget to check out the poll right over there on the right. Scroll down a bit. You'll find it.

With a heavy heart....

2009-10-31T12:51:00.000-04:00

The stars will be shining much brighter in the heavens as our good friend, Tommy is now smiling down upon us. His suffering has ended; ours has only begun. His loving wife, beautiful daughters, devoted parents, family, and friends will now have the unthinkable and difficult task of facing our lives without this vivacious and wonderful man.

There will not be a bottle of red wine opened, nor a dish of broccoli rabe and sausage consumed, without thoughts of Tommy. Dining out on Saturday nights.....sitting around the backyard firepit....."Can't get enough of those Johnnycakes".....songs by the Eagles......NASCAR races....Giants football....."Tommy Tux"....the sound of his booming voice and infectious laugh.

You will be missed, my dear friend. More than these mere words can ever express.

Food For Thought

2009-10-26T22:47:00.000-04:00

My thoughts haven't been so sweet this past week; a close friend is seriously ill. It's almost too difficult to imagine this man in any other way than grabbing life and devouring it in the same way he would a great meal. Food, family, fun, and friends are synonomous with: Tommy.

We take so much for granted in our brief journey through life, and it's only in times of stress and sorrow that we begin to realize the precious importance of normalcy. Sitting across from a loved one toasting "health and friendship," flows out as smoothly as the wine in the glass, but we really don't want to believe there might come a day sooner rather than later when that toast will really matter.

My mother always said, "If you have your health, you have everything." Here's to miracles.

Blueberry Scones

2009-10-18T12:40:00.000-04:00

Wikipedia describes scones as, "a small British quickbread (or cake if recipe includes sugar) of Scottish origin." It goes on to explain how they're typically made from wheat, barley, or oatmeal, with baking powder as a leavening agent. The pronunciation of the word "scone" varies across the United Kingdom from the "o" having a long or short sound. There is a debate as to the origin of the word, sometimes scones are round, sometimes they're flat, most of the time they're triangular in shape. They can be sweet; they can be savory. They can have raisins, nuts, chocolate, can be baked or griddled. You say potato; I say potahto. Let's agree on one thing: There are as many variations of scones as there are shades of OPI nailpolish. And, then some.

I like to use whole wheat flour along with all-purpose flour in most of my scone recipes. It does make them crumblier, but I like that flaky, rustic texture. The ones I baked this morning included dried blueberries, grated coconut, and chopped walnuts. For those of you who prefer pecans, and you know who you are, please feel free.

This recipe is similar to my Nutty Coconut Scone recipe.

1 1/4 cups white whole wheat flour
1 cup all-purpose flour
1/2 cup golden brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon freshy grated nutmeg
1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
2 large eggs
1/4 cup half 'n half
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts
1 cup dried blueberries
1/4 cup shredded coconut

1 tablespoon additional half 'n half
1-2 tablespoons Turbinado sugar

Preheat oven to 425 degrees. Line a baking pan with a sheet of parchment paper.

In a large bowl, stir together the flours, brown sugar, baking powder, salt, and nutmeg. Add the butter, and cut into the flour with a pastry cutter or your fingers (I use my fingers) until the mixture resembles coarse crumbs. In another bowl, mix the eggs, half 'n half, and vanilla; then add to flour mixture. Don't overmix. Add the nuts, blueberries, and coconut, just until combined.

Drop mixture onto parchment paper-lined pan and form into a 9-inch diameter circle. Brush half 'n half over the top; dust with sugar. Slice into 8 wedges. Bake for 20 minutes or until a toothpick or cake tester inserted in center comes out clean. Remove pan from oven; reslice wedges; transfer to a rack to cool.

For Karen

2009-10-17T23:20:00.001-04:00

Ok, Karen. I'm sorry. I'll begin posting more often again, and I'm so flattered that you enjoy reading my blog.

I hope my fingers can type after Zumba on Tuesday night. (But, we're going to be so thin!) Can we please go on that spa weekend? Please?

Cafe' World

2009-10-17T23:18:00.001-04:00

Hello, my name is Pam, and I'm a Cafe' World addict. Has anyone gotten involved with this thing on Facebook? It's not a real cafe', I need to keep reminding myself. However, I had to rush home from dinner tonight to serve my French Onion Soup, Triple Berry Cheesecake, and begin preparation of the Pumpkin Pie to these virtual customers.

I've realized that I desperately need to begin a new business. The virtual cafe' is not exactly cutting the mustard, so to speak. However, it does make me realize how much I miss my former dessert cafe'. In fact, after dining on an absolutely fabulous meal tonight, the desserts fell short. We all agreed that the little place "up the road a piece" would have been a great spot to enjoy a cup of coffee and/or espresso, and one of my homemade desserts. Now, don't get me wrong. There are millions of great bakers out there, and in fact, one of the patrons sitting at an adjacent table from us overheard our conversation about the so-so quality of the desserts, and she agreed. She said hers are better, too. But, I bake because I love it, and because it feeds my soul. It's like the olive oil running through my veins.

Rum Roasted Banana Bread Glazed with Foster Cream

2009-10-12T19:01:00.007-04:00

I found this great recipe for banana bread in a cookbook called, "Mix it Up!" by Jamee Ruth, and it came with my Kitchen Aid Pro mixer. I've added cinnamon and nutmeg to her recipe, since I do like a little spice in everything I bake. I challenge you to not want to eat all of the bananas right out of the pan or to pour them over vanilla ice cream. This is Bananas Foster meets Banana Bread, and in fact, why not slice a piece of the bread, place in the bottom of a dessert bowl, top with a scoop of vanilla ice cream, then spoon the cream sauce over the whole kit and kaboodle. Absolutely indulgent.

10 tablespoons unsalted butter

3 very ripe bananas

1/2 cup packed dark brown sugar

1 tablespoon dark rum (I use Captain Morgan)

1/2 cup heavy cream

2 cups unbleached all-purpose flour

1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

3/4 teaspoon baking soda

1 cup chopped walnuts

1/4 cup plain vanilla yogurt

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Grease and flour the bottom of a 9-inch loaf pan, and set aside. Preheat the oven to 350 degrees.

Melt the butter in a heavy-bottomed skillet. Leave ¼ cup in the skillet, and pour the rest into a small bowl. Set the bowl aside. Peel and slice the bananas, add them to the skillet, and saute’ for 1 minute. Sprinkle the brown sugar over the bananas, add the rum*, and saute’ for 2 minutes more. With a slotted spoon, transfer the bananas to a bowl and set aside. Add the cream to the remaining liquid in the skillet, stir, and turn off the heat.
*A very astute reader advised me to inform my fellow bloggers to remove the pan from over the heat when adding the rum, as the alcohol could cause flareups. We do not wish for anyone to combust. Spontaneously, or otherwise.

Combine the flour, sugar, baking soda, spices, and walnuts in a bowl. In the mixing bowl, combine the bananas, yogurt, eggs, vanilla, and the reserved melted butter. Mix on low for one minutes. The bananas should be lumpy, rather than completely blended. With the mixer running, add the flour mixture all at once, and turn the mixer off as soon as the flour is moistened. The batter should look a little dry in places. Using a spatula, transfer the batter to the loaf pan. Tap the pan to distribute the batter evenly.

Place the pan in the oven, and bake for about one hour or until a toothpick inserted into the center comes out clean. Cool on a wire rack in the pan for 5 minutes; then turn the loaf out onto the wire rack.

While the bread is cooling, make the glaze: Warm the cream mixture in a skillet; cook for 2 to 3 minutes until it’s thick and creamy. Slice the bread and drizzle some of the Foster Cream over each slice. Serve immediately.

Zumba

2009-10-12T15:28:00.001-04:00

Tomorrow is my good friend, Joanne's birthday. I won't reveal her age, but to me, we'll always be just silly girls. She's decided to have a "Zumba" party to celebrate. For those of you who aren't familiar with Zumba, it's an exercise program that combines Latin dance rhythms with a workout, so that you're having fun rather than thinking about losing inches and weight.

But, what would a birthday party be without cake? So, I'm baking a Coconut Cake with a White Fluffy (7-Minute) Frosting; Limoncello Cupcakes filled with Lemon Curd, and an Applesauce Spice Cake. I might also bake a dozen Brownie Cupcakes with Peanut Butter Frosting. So, we should probably begin the Zumba today and dance our way clear into tomorrow night so that we can indulge in a a dessert or two.

Happy "Trip Around the Sun", Joanne!

Mom's Penicillin

2009-10-07T19:35:00.001-04:00

When I was a child, back in the dark ages of the late 50’s and early 60’s, we had a family physician, Dr. Ciccone. He actually made house calls and carried a black satchel. However, I honestly cannot remember him ever coming to our house. It would have taken the plague for my mother to call the doctor. But, when she did, Dr. Ciccone knew someone in our house was really sick. It wouldn't have been just a case of the sniffles or a scraped knee. There was one “test” Dr. Ciccone gave my mother early on, and that criteria was the golden rule of which every illness was determined. Listen carefully, this is important for all of you young parents out there in Blogland. Dr. Ciccone’s failsafe determination as to whether or not your child is ill:

“Check the soles of her shoes.”

“What????”

“Are they scuffed?”

“Well, yes, doctor.”

“Then, she’s ok.”

Logic: If the shoes are scuffed, then she’s outside playing, and all is well with the world. Ok. Works for me. I used this rule, more or less, when raising my two sons. Yes, yes, there were the times when they’d heat the thermometer with the blow dryer raising the temperature to miss school. But, for the most part, when they were home sick, they were sick. Truth be told, I probably made staying home a treat; something to look forward to during the long and dreary days of winter. After all, my mother trained me. She’d walk up to the A and P and come home with a coloring book and crayons, or the little loom to make potholders (yes, I did), and then, there was the soup. Homemade soup. Chicken and Rice, or the holy grail of soups: Beef Barley. It made being sick, worth it.

Now, I can post recipes for both. But, honestly, they’re just not the same as mom’s. She put “secrets” in her recipes. I never discovered those secrets….but I think what it amounts to is: Love. I have my own version of that love, but it will never replace the uniqueness of my mother's. So, no matter what I cook….no matter how great it turns out….it’s missing that one secret ingredient that belonged to mom alone.

Eric wasn’t feeling well over the weekend. He’s 28. But I can’t help it. I’m a mom. I’m Italian. I made soup. And, he’s better. I don’t care if he got more sleep than he was getting; it was my soup that made him better. That’s my story, and I’m stickin’ to it.

Bottle it Up

2009-10-05T16:15:00.000-04:00

I've had a nice request to post a picture of my finished Limoncello in its gift-giving bottle and wrappings. I promise to do so when this year's product is finished. In the mean time, I've posted a sample label on the Limoncello post that I've created in the past, and I stick it right on the bottle. You can obviously change the size depending on the bottle used, or pick one size.

As to the bottle itself, well, this is up to your liking. My favorite style is the one used for Grolsch beer--the swingtop. However, I like to purchase clear glass so the color of the liqueur shows through. These bottles seal in the liquid to ensure there's no spillage in the freezer, should you need to lay them down. Of course, you can use a cork-style as long as its a tight fit.

One of the many sites on line to find these bottles is: SpecialtyBottle.com
I've also found pretty bottles at vintage stores, Sur la Table, and Amazon, to name a few. You can even use washed and dried bottles from other products, but stay away from anything with a strong smell or oily residue.

For the recipe, use a standard 5" x 7" card, but fold it in half lengthwise, so it's not too bulky looking for the bottle. Punch a hole in the top; slip a pretty ribbon through--red & green for Christmas--and add a few lemon peels or dried lemon slices. Be creative!

When Life Hands You Lemons.....

2009-10-03T14:32:00.006-04:00

My friend, Karen, reminded me that it's time to make the Limoncello. It just wouldn't be Christmas without Santa's "Ho-ho-ho," and a red-ribboned bottle of my homemade spirit under her tree. After the presents are purchased, wrapped, and opened; the holiday dinners planned, prepared, and eaten; it's always nice to sit back, relax, and sip a freezing cold cordial glass of sinfully soothing Limoncello.

I should point out that I'm discussing Christmas in October, since when making this liqueur, the lemon peels need ample time to steep, infusing their flavor and color into the alcohol.
I've used 100-proof vodka in the past for my homemade liqueurs and have had good results, though the purists say one should only use the 151-proof grain alcohol, known most commonly as Everclear. There's also a 190-proof, but it's not available for purchase in every state because of the high alcohol content. Even the 151-proof has a limit on its availablity in certain states.

You'll need one or two (if doubling the recipe) large, glass jars for the initial resting period; then individual gift-giving bottles which should be stored in the freezer for optimal flavor of the Limoncello.

Limoncello

16-18 thick-skinned lemons

1.75 ltr. bottle of 100-proof vodka (Do not use less than 100-proof)

4 cups sugar

5 cups water

Wash and dry the lemons. Peel the lemons removing only the yellow skin, not the white pith, as this will produce a bitter liqueur.

Add half of the bottle of vodka to a large, glass jar; add all of the lemon peels. Cover the jar and let it sit at room temperature for at least two weeks, and up to one month. The longer, the better, as the flavor will intensify.

After the initial resting period, combine the sugar and water in a large saucepan. Heat and cook until thickened, about 5 minutes. Cool, then add to the lemon/vodka mixture. Add the remainder of the vodka; stir. Cover and let the mixture rest for an additional two to four weeks. Again, longer is better.

Strain the Limoncello, discarding the lemon peels, and pour into individual bottles. Keep in the freezer until ready to serve.

If giving Limoncello as a gift, it's nice to print out the recipe, tie around the neck of the bottle with a pretty ribbon, and you can even zest a few lemon spirals to include as a decoration. I also make labels for the bottles.

Hiding under that aluminum foil...

2009-09-25T11:36:00.000-04:00

I've had some very observant and curious readers ask me just what was under that foil next to the Almond Praline Cake. Here's a photo of the other desserts I served for our casual, "Meet the PhotoArtists" night at the cafe' last year.

From left to right:

Cherry & Pear Frangipane Torte, Pumpkin Ginger Streusel Pie, Poppyseed/Chocolate Pound Cakes,

Chai Tea Cheesecake, Almond Praline Cake, and in the back: Orange Pecan Biscotti

Thanks for asking!

Almond Praline Cake with Mascarpone Frosting and Chocolate Bark

2009-09-24T09:51:00.000-04:00

Here's a cake that has it all, and the flavors are perfect for this time of year. This cake, with layers rich and delicious made with the addition of almond paste; the filling, laden with chocolate ganache and almond praline; then topped with a sumptuous mascarpone frosting is sure to satisfy anyone's sweet tooth. I made no alterations from Bon Appetit's recipe with the exception of the decorating.

You just can't improve on perfection.

Ganache filling:
1 1/4 cups heavy whipping cream
3 tablespoons (packed) dark brown sugar
10 ounces bittersweet or semisweet chocolate, chopped

Almond cake:
1 1/2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup (packed) dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 7-ounce packages almond paste,* crumbled into 1-inch pieces
7 large eggs
1 tablespoon vanilla extract
1 3/4 teaspoons almond extract

Almond praline:
1 cup sugar
2 cups whole almonds, toasted

Mascarpone frosting:
1 1/2 8-ounce containers mascarpone cheese**
1 1/2 cups chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract

Chocolate bark:
4 ounces bittersweet chocolate, chopped
For ganache filling:

Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.

For almond cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.

For almond praline:
Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.

For mascarpone frosting:
Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).

Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.

For chocolate bark:
Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.

Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.

This recipe was featured in Bon Appetit, March 2007

Lazy Susan

2009-09-19T16:06:00.000-04:00

Perhaps it's the weather.....just beautiful here at the Jersey Shore.....perhaps it's the Raul song playing on my iPod right now: Dream River where he sings of "floating down a dream river...." and it's making me feel quite mello, but both are contributing to a very relaxed.....maybe it's instrospective......but ultimately, lazy feel to the day. One thought led to another, and mom's Lazy Susan entered the picture.

In fact, a friend and I were discussing a Lazy Susan made from a wine barrel lid that was quite pricey, although rustic and a great conversation piece as well as a practical addition to one's table. I imagine it was only time before I featured another retro item that I have in my serving collection of treasures that originally were purchased by or for my mom. Looking at and using these items make me feel as if she's still right here.....though I don't need a tangible item to feel her presence at all times. I think what it does, is allow the memory of her actions to remain......active. That might make sense to some.

But here we have the Lazy Susan. I checked on the origin of the name, since I really had no idea. Most accounts state that the name appeared in a Vanity Fair article in 1917 for a revolving server. Early stories describe revolving servers were often tiered and called, dumbwaiters; that term later used to describe servants' elevators. There are also accounts of servants being known as, "Susans," hence the revolving tray would assist the lazy server.

Well, whatever the origin, our Lazy Susan was used primarily for an Italian antipasto. The center covered bowl would be filled with a salad. No dressing....oil and vinegar served separately. In the surrounding dishes, you'd find assorted olives, cheeses, anchovies (if my sister, Donna and I didn't eat the whole can first), salami, pepperoni, roasted peppers, eggplant, and anything else that would be considered fit for an antipasto.

Of course as kids, we just liked spinning the tray.....even if we didn't really want that other olive or piece of cheese. It gave us something to do while the grownups talked about boring things. Well, that piece of serveware speaks to me now.....and everything it has to say fills me with warm memories.

Trifle

2009-09-16T11:19:00.006-04:00

White Chocolate Tiramisu Trifle with Spiced Pears

If there's one dessert that is almost foolproof, but yet impressive looking and tasty, it's the Trifle. Traditionally prepared with ladyfingers or sponge cake brushed generously with liqueur, you can use any absorbant cookie or cake, such as poundcake or anisette cookies. The cake is then spread with preserves or fruit syrup; topped with a pastry cream and/or whipped cream; then layered with fresh fruit. This process is repeated, until you have several layers to fill a trifle or other pretty, glass serving bowl. Whipped cream decoratively tops the entire dessert along with any fruit, cookie, or chocolate garnishes. What's even better about a Trifle, is that it's best made the day ahead, or at least early in the morning of the day you plan to serve it to give the flavors time to mingle and for the cookies or cake to soak up the liquid and soften. I'd wait until right before ready-to-serve before topping with whipped cream

The photo shown above is a beautiful and delicious variation of the traditional, English Trifle, and was in Bon Appetit's December 2007 issue; now on epicurious.com. Since I did make this recipe, I can tell you without hesitation, that it's a showstopper in looks and in taste.

http://www.epicurious.com/recipes/food/views/White-Chocolate-Tiramisu-Trifle-with-Spiced-Pears-240701

May I be Frank?

2009-09-10T19:07:00.001-04:00

All of us have that one dish that perhaps is not the best for us.....doesn't rank among the healthiest choice on the menu.....but, every once-in-a-while, we just need to have it. For whatever reason, I needed to feast on something totally indulgent today. My dish? Macaroni and and a Creamy Cheese Sauce doused with Frank's Hot Sauce. (My son, Adam got me hooked on Frank's). Unfortunately, I had to share with two others, but ok, my waistline is all the happier for that. Here's my recipe for comfort:

MACARONI AND CHEESE SAUCE A LA FRANK'S HOT SAUCE

(The latter, of course, is optional)

1 box elbow macaroni, cooked, and kept warm
6 slices center cut bacon, cooked until crisp
1/2 an onion, finely chopped
2 garlic cloves, diced
6 tablespoons butter
3 tablespoons flour
1 cup milk (whole is best)
1 cup chicken stock
2 tablespoons finely chopped, fresh basil
2 tablespoons finely chopped, fresh parsley
1 cup shredded Montery Jack and/or Cheddar cheese
1/4 cup grated Parmesan cheese
Freshly ground black pepper
Frank's Hot Sauce

In a large skillet over medium heat, melt butter; add onion and garlic. Saute' for 5 minutes. Add flour and stir constantly for one minute. Gradually, add milk; whisking until incorporated, smooth and thickened; about 3 to 5 minutes. Add chicken stock and whisk until heated through. Add basil, parsley, cheeses, and black pepper; heat until cheeses are melted and sauce is thickened, smooth, and hot. Combine macaroni and sauce; crumble bacon over and stir to combine. Spoon into bowls......serve with Frank's.

Gone Fishin'

2009-09-07T18:30:00.000-04:00

The incomparable Manhattan Transfer...........

http://www.youtube.com/watch?v=snEhE16PEQk&feature=PlayList&p=11DF22B367018E6A&playnext=1&playnext_from=PL&index=35

It's Pumpkin Time

2009-09-03T11:12:00.009-04:00

Always sad to see summer come to a close, but I welcome the crisp, clean air of autumn. The trees seem to be ablaze with the beauty of nature's colors in shades of gold, bronze, and red, and it's easy to see why artists never tire of capturing this seasonal canvas.

Nor, do we ever seem to tire of the aromas of spicy and creamy pumpkin pies baking in the oven. There is just something comforting in the tastes and smells of "this time of year."

I tried a new twist on the traditional pumpkin pie last year at the cafe', incorporating butterscotch in the filling--a recipe I had found in Bon Appetit. It was luscious.....smooth.....delicious. I also made several Pumpkin Cheesecakes with Gingersnap Crusts; Pumpkin Scones and Biscotti, but one of the easiest recipes.....and a big hit, was my Pumpkin Roll with a Cannolli Cream filling........served with whipped cream, of course. (What's a few more calories among friends?) All of those desserts are shown here, but here's the recipe for the Pumpkin Roll. This is the traditional one found on Libby's Pumpkin for the cake; but the filling is my Italian twist.

Cake:

1/4 cup powdered sugar, to sprinkle on towel)

3/4 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup sugar

2/3 cup pure pumpkin puree

1 cup ground pecans, optional (Libby's calls for walnuts, optional)

Preheat the oven to 375 degrees. Lightly spray a 15 x 10 inch jelly roll pan; then line with parchment paper. Lay out a clean kitchen towel; dust with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a bowl; blend eggs and sugar in a large mixing bowl until thick; add pumpkin; beat to combine. Stir in flour mixture. Spread mixture evenly in prepared pan. Sprinkle with nuts, if desired.

Bake for 13 to 15 minutes or until top springs back when lightly pressed with finger. Immediately loosen edges of cake and invert onto prepared towel. Peel off parchment paper; roll cake along with towel from the short end, and place on wire rack to cool completely.

Cannolli Cream Filling:

16 ounces Mascarpone cheese, room temperature

2/3 cup granulated sugar

2 teaspoons freshly grated orange zest

1/8 teaspoon orange flower water

1/2 cup mini chocolate chips, optional

Combine mascarpone and sugar in mixing bowl; blend on low until combined well. Add zest and orange flower water until incorporated; mix in chocolate chips.

Unroll cake carefully and remove from towel; spread cake with filling; reroll; place seam-side down on serving dish; refrigerate until ready to use. Sift additional powdered sugar over the top; slice on the diagonal; serve with whipped cream. (I spread my whole cake with whipped cream, as shown in the photo).

Oh KitchenAid, Oh KitchenAid....

2009-08-31T17:33:00.009-04:00

There was a time, long ago and far away........when a hand-held mixer was all I used for my baking. For about 10 years, in fact, early on in married life. Somehow, I managed to produce desserts for dinner parties; freezers-full of Christmas cookies; and even sheet cakes and frostings for my sons' birthday parties. I've been using a stand mixer for twenty years now, but it wasn't until less than 10 years ago, that the stand mixer became my 6-Quart Kitchen Aid Pro. You know how some people can't wait to buy a new car? It was that way with me when my new toy found its way into my culinary garage. I think I slept at the counter when I brought it home. I aquired the smaller, Artisan--Pistachio Green--when I needed to borrow the Pro for cafe' use. It's interesting, I think, what we get used to, and oddly enough, even though I feel that my two KitchenAid mixers are indispensable appliances in my present kitchen, I still find myself reaching for the hand mixer--almost like a phantom appendage.

What's for dinner?

2009-08-29T16:55:00.006-04:00

"As a child, my family's menu consisted of two choices: Take it, or leave it." -- Buddy Hackett

So true....but not the negative sentence that quote might imply. Mom was a great cook, as I've mentioned, and the Italian heritage didn't hurt either. Who could complain when arriving home after a harrowing several hours ice skating on an outdoor rink to be welcomed with a delicious bowl of homemade Pasta e Fagioli or Minestrone? Every Sunday before church, mind you, the pot of "gravy" (Italian tomato sauce) would be put to a simmer on the stovetop....laden with homemade meatballs and bracciola. We'd stop at the bakery on the way home for our crusty, semolina bread and enjoy our family dinner at 2:00. The typical time for Sunday meals.

Now, though Mom's homemade cannelloni and manicotti (made with homemade crepes; rather than macaroni shells) are legendary to those who passed through our doors.....we did have a few less than popular dishes....but we had to eat them anyway, as per the Buddy Hackett rule. One comes to mind: Kidney stew. That one has never made it to my own kitchen as an adult.....but even with that meal, mom had a way with the gravy....thick and flavorful....so that it made sopping it up with great bread a delicious treat. Don't even mention Wonder Bread to my dad--he'd call it, "Like gum....a waste of food."

Just because Mom was a great cook and most of our meals were homemade, she wasn't opposed to trying new trends, such as Chicken Pot Pies or TV Dinners. What a treat that was for me! All the food was separated into little compartments--nothing touching the other food--and what about that little dessert treat! Oh, we knew it didn't taste as good as Mom's food, but the novelty was special for us, and she'd always want to make us happy. Mom would make her famous Stained-Glass Window cake using Jell-O and Cool Whip, for company dinners ("Doesn't it look pretty?"), but alongside would be a meticulously prepared cake from scratch....and then some.

No, we surely didn't suffer in the meals department when it came to my mother. She'll always be the gold standard for kitchen excellence in my book.

Pirates' Day

2009-08-28T13:47:00.014-04:00

At around this time last year, I was preparing the cafe' for the annual Pirates' Day celebration in Barnegat. The township closes off a portion of the main drag and people gather from miles around--drawing up to 10,000 residents and vacationers--to enjoy the fun and games, street vendors, and local merchants. We had a special menu--printed on a parchment scroll background of course, and some of my desserts included: "Doubloon Macaroons," "Walk the Plank Coconut Cake," and "Yo-Ho-Ho and a Bottle o' Rum Raisin Rice Pudding." Lots of fun......everyone dresses as, well pirates....or wenches, in my case. This pic was taken with my "girls," as I called them--servers extraordinaire--and Giovanni, the silent type, whose job specs involved holding the blackboard with the daily specials.......or on this day, The Hook. Argh.

Mmmmmmm, cake.

2009-08-26T20:40:00.003-04:00

Need I say more?

Seven-Minute Frosting....Happy Birthday Eric

2009-08-26T07:56:00.009-04:00

Twenty-eight years ago today, my first son was born. It is sometimes incomprehensible to look at this adult man and place him with the same, tiny newborn I held in my arms all of those years ago. Both he and his brother are the lights of my life, and have made their dad and me very proud parents. Here's looking at you, Eeej.....we'll stick the candles in this cake later.

Seven-Minute Frosting

This recipe makes more than enough to fill and frost a two-layer cake. I like to use my stand mixer along with the hand-held that you'll need in the first part of this recipe; I place the ingredients in the stand-mixer's bowl, so that the transition is easier, and use my whisk attachment.

I love the old-fashioned, free-formed look to this frosting. Once frosted, this cake just screams, "Cut this cake!" And.....I guarantee, it'll be difficult to keep your fingers out of it.

1 1/4 cups sugar

3 large egg whites

6 tablespoons water

1/4 teaspoon cream of tartar

2 teaspoons pure vanilla extract

In a heatproof metal bowl, add the sugar, egg whites, water, and cream of tartar. Set this pan over simmering water, and mix on high speed using a handheld mixer; beating until mixture holds stiff peaks; about 5 to 7 minutes. (The weather can influence egg whites--if there's a lot of moisture in the air, you might have trouble getting this to beat correctly).

If continuing to use a hand-held mixer; remove mixing bowl from over heat, and place on kitchen towel to prevent bowl from slipping. Continue to beat the mixture until it's completely cool--about 2-4 minutes more. Beat in vanilla.

This frosting is best made the same day you plan to serve it, as it does weep.

Note: The cake used here is my recipe for "Grandma's Chocolate Cake." I spread 2 tablespoons of seedless raspberry jam on the layer before adding the frosting. Any flavor jam works nicely.

The Egg and I

2009-08-25T19:40:00.006-04:00

Before I begin this eggciting post, a nod to "you know who" with many thanks for your too generous words.....and yes, I really did grow up in the 60's.

Ok...back to the topic at hand: Eggs. What can I say about an egg? Why am I even posting about eggs? Your guess is as good as mine, but suffice it to say, I was watching Sabrina again (more times than I'd like to admit), and the scene where she's in Paris, at the Cordon Bleu, being taught how to crack an egg always brings a smile. "Today, we will learn the correct way how to crack an egg. Voila! An egg. Now an egg is not a stone, it is a living thing. So when we crack it, we must not torment it. We must be merciful and execute it quickly.....like with the guillotine. It is done with one hand....kindly watch the wrist. Voila! One, two, three, CRACK! You see? It is all in the wrist. Now everybody take an egg. One, two, three, CRACK! New egg." (All said with a thick French accent).

The incredible, edible egg. There was a time when I felt it necessary to remove the "chalaza," those icky, stringy strands found in raw eggs. They just, well, were nasty looking. It took me a long time to get over it. Probably around the time that baking and cooking became an integral part of my life........and certainly, when I worked at the cafe', it wouldn't have been prudent to take the time and remove all of those ropes from all of those cracked-open eggs. And apparently the fresher the egg, the more prominent the chalaza. Who knew? How to tell if an egg still in its shell is raw or cooked? Give it a spin. If it whirls around like a top, it's cooked. If it looks like a weeble-wobble, it's raw.

This whole egg topic brought to mind another old movie, The Egg and I starring Fred MacMurray (Bob) and Claudette Colbert (Betty), and introduced Ma and Pa Kettle to audiences. (Marjorie Main and Percy Kilbride, respectively). It was adapted from the memoirs of author Betty MacDonald and apparently caused a lawsuit or two....which I won't get into here. Bob informs Betty--on their wedding night--that he's purchased a chicken farm. Betty is none too enthused about their prospective new 'digs,' and when glamorous neighbor (Harriet Putnam) sets her sights on Bob, Betty is just, well, fed up with the muck and mire. All-in-all, a cute movie, guaranteed to scramble you up in all the fun. (Don't say it....I know).

Savory, not Sweet Talk

2009-08-25T17:21:00.005-04:00

Do you remember back a bit--August 11 to be exact--when I posted about Penzey's Spices? Well, the pork tenderloin shown here, is one of those times when Penzey's has "just the right" seasoning for the dish. Their Southwest, is a blend of salt, ancho pepper, onion, garlic, black pepper, Mexican oregano, cayenne pepper, cumin, chipotle, and cilantro. Great on chicken, fish, and pork, I took two tenderloins; mixed about 2 tablespoons of olive oil in a bowl along with a tablespoon of soy sauce, a splash of lime juice, and a generous tablespoon of Penzey's Southwest blend. Whisk together and pour over the tenderloins. (I like to marinate in a zip-lock bag, since the marinade stays nice and close to whatever I'm marinating). Refrigerate for at least an hour before cooking.

Preheat oven to 325 degrees; place pork on a baking sheet; pour marinade all around; add a sprig or two of fresh rosemary. Cook until desired degree of "doneness," turning once or twice to brown nicely on all sides. Remove pork from pan, and let it rest for 5 minutes before slicing; pouring juices on top.

I served this with delicious pan roasted potatoes. Again.....a little olive oil, a pat of butter, freshly chopped garlic, freshly ground black pepper, sea salt, and a pinch of red pepper flakes. Cover, and cook on medium-low heat until tender; turning frequently.

Ode to "Anonymous"

2009-08-25T09:26:00.006-04:00

Firstly....thank you so much for taking the time to read my blog, and for thinking that mine has great potential to be one of the best. That's quite complimentary, and I thoroughly appreciate your words. As to the perceived slips in grammar........believe me, I understand! Those who know me (hmmmmmm, and maybe you do.......) understand how critically important it is to be Katharine Gibbs, aka, Giblet correct. But ya know what? Sometimes it's more fun to just relax the reins a bit.......and I do slip in the occasional play-on-words.....and won't point it out as I caved in to do on my profile.
Thank you again; I hope you keep reading my posts whoever.........wait, whomever.........wait, whoever..........oh, fudge. No matter who you are.

Chocolate Ganache

2009-08-23T20:19:00.002-04:00

"If there's no chocolate in Heaven.....I'm not going."

3 cups heavy cream
1 1/2 pounds bittersweet, not unsweetened chocolate, chopped

Bring cream to a simmer in a heavy saucepan, then remove from heat. Whisk in chocolate until melted and smooth. Transfer to a metal bowl, cover, and chill--stirring occasionally--until chocolate is thick enough to spread, about 3 to 4 hours. If chocolate gets too hard, you'll have to melt it, and chill again.

Makes enough to fill and frost a 9" cake.

Grandma's Chocolate Cake

2009-08-23T15:52:00.007-04:00

"Everyone has a price--mine is chocolate."

I call this Grandma's Chocolate Cake because it's a recipe that my mom always baked when I was a child. When she became a Grandmother, we all lovingly referred to her as, "Gramma." Mom would make the chocolate layers and fill and frost them with either 7-Minute Frosting (My favorite), Whipped Cream (Dad's favorite), or a Chocolate Buttercream. I've baked this cake many times for my cafe' customers, and they loved the chocolate mousse filling and chocolate ganache frosting. The photo here shows the cake decorated with chocolate transfer sheets.

Cake:

2 cups sugar

1 3/4 cups all-purpose flour, sifted

3/4 cup cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs, lightly beaten in separate bowl

1/2 cup canola or vegetable oil

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 cup whole milk, not low fat

1 cup boiling water

Preheat oven to 350 degrees.

Lightly spray two 9-inch cake pans with baking spray; line the bottoms with parchment paper; spray the parchment lightly.

In a large bowl of stand mixer, combine sugar, flour, cocoa, baking powder, baking soda, and salt; mix on low speed. Add the eggs oil, extracts, and milk; mix until blended, then increase speed to medium and beat for two minutes. Reduce speed to low again, and add boiling water, mixing until blended. The batter will be thin...a soupy consistency.

Pour the batter into the two cake pans; place into oven, and bake for 30 to 35 minutes, or until skewer inserted in center comes out clean.

Remove pans from oven and let cool on racks for ten minutes; then turn the cakes out onto the racks to finish cooling. Place the completely cooled cakes into the freezer for no longer than 30 minutes (unless wrapping for future use) before frosting.

Fill and frost as desired.

Serves 10-12

An Evening with the Beach Boys

2009-08-23T13:32:00.012-04:00

What a great evening I had last night! The goal was to see the Beach Boys at The Great Auditorium in Ocean Grove, NJ, and that goal was accomplished. But let me rewind a bit. Prior to the 8:00 concert, the group of 10, needed to find a place to dine.....and it was decided that we'd go to Dorian's On The Beach which is a few steps away from the Asbury Park southern end, casino pavillion. We came without wine for dinner, since Ocean Grove is a dry town, but discovered that Dorian's is a "BYOB." No problem. We had terrific views of the crashing waves, and the food was great. Not knowing what to expect, we were suprised when our dinners came and the seafood was not only prepared perfectly--salmon was nicely grilled; scallops were large and tender--they were eye appealing as well. A few of us had the Sorella Salad (sorella means "sister" in Italian), and it was a unique combination of apples, pears, gorgonzola cheese, sautee'd onions, raisins, and strawberries on field greens with a strawberry vinaigrette. My friend, Joanne, chose to add grilled chicken to her salad; I chose grilled salmon. The service was cheery and attentive; we decided it was worth the trip to make a return visit. For a boardwalk restaurant, we were all pleasantly surprised. I've provided a link below from Trip Advisor, which shows reviews on Dorian's from some previous visitors.

Ocean Grove, NJ is listed on the National Register of Historic Places, and is steeped in a religious background that still exists in this beautiful, Victorian building-laced community. I had never been to The Great Auditorium, (a magnifienct wooden structure that conjures up visions of Noah's Ark--built by hand with wood and steel in 1894), and it proved to be quite an experience for all of us. When the building was erected with the original bench seating, it could accomodate 10,000 worshipers! With its present, stadium-style seats, the concert was at capactiy: 6,500. Quite an incredible showing for the "Boys." Really, with Mike Love being the only original, original, we called them the "Boy." The audience was treated to their "....sometimes, occasionally, very famous.....taking time off from rehearsing for Bye-Bye Birdie on Broadway.....talented actor and musician," John Stamos. Yes, the ladies LOVED him! But, he's quite a talented drummer and guitarist, and he remarked how thrilled and awestruck he is to be playing with the Beach Boys.

Oh, did I happen to mention that the auditorium is not air conditioned? Let me tell you. This Italian lady requires temps between 68 and 70 degrees. Above 70, I'm cranky. But, last night, in the spirit of a great concert and good friends, I somehow survived the heat. If those musicians could stand on that stage with the glare of the lights, singing and moving around with their instruments, I could deal with the lack of cool air. There was a prayer delivered before the show, followed by the audience participation in the singing of the National Anthem accompanied by the magestic sound of the Hope-Jones pipe organ. All-in-all, a unique and fun evening.

As mentioned, here are a few links to sites with some great photos and info on Ocean Grove and Dorian's. On the "Little Views" link, one of the photos shows Dorian's. It's a white building with red awnings.

http://www.oceangrovenj.com/auditorium.htm

http://www.littleviews.com/home/newyork/JerseyShore.cfm

http://www.tripadvisor.com/Restaurant_Review-g46698-d1116548-Reviews-Dorians_on_the_beach-Ocean_Grove_New_Jersey.html

Menu for the Ages

2009-08-21T20:05:00.029-04:00

My treasured menu collection

Patricia Murphy's in NY

Atlantic City Boardwalk

The Gingerbread Castle (A magical place for me when I was a little girl)

Howard Johnson's.....I'll have a "Tommy Tucker Plate," please.

South of the Border NC/SC......"Good morning, Amigos!"

Black Angus, Miami Beach

Ah. Road trips. My dad had a severe case of wanderlust. To make that statement, one would think he traveled to exotic parts unknown on regular occasion. Not the case in reality....but he did the next best thing. Pack his wife and two daughters into the Oldsmobile and drive as far as a day trip could get him, and wait for the big reward: Two weeks vacation during the last two weeks of July. I can still remember my mother saying, "Don, I'm not driving all the way to Miami Beach unless we have an air-conditioned car." Say no more, Ann......here comes the Dynamic 88. (Thanks, Rich for making me check this out....). So, at midnight, July 1964, two sleepy girls, one reluctant mother, and one very excited dad, piled ourselves into the car and set forth for the Sunshine State.

"Follow the White Dove signs...." to the Chesapeake Bay Bridge and Tunnel........"Mom, tell her to stop touching me"........."Don, I absolutely will not stay in that place"......."Pam is carsick again; we need to stop" (Did I mention that my dad smoked cigars in the car?)........"Mom, she's touching me again! Make her stop!"

Wait. Something to distract the girls. What are all of these signs? Pedro? Pedro, who? South-of-the-Border, 175 miles. What's this South of the Border? There's another sign! "Chili Today; Hot Tamale." "You Never Sausage a Place." "Keep Yelling Kids. They'll Stop." (We had that one covered). This place was awesome. At that time, 1964, South of the Border consisted of a little restaurant, and a cozy hotel. It was quite a shock when more than 20 years later, my husband and I took our two sons and two nephews on our first pilgrimage to Disney World. We now refer to the hotel as having "spider pizza." I won't elaborate.

But, we arrived at our destination: Miami Beach. Wow. Palm trees. Roadside orange juice stands. Angus Beef. Dining out every, single night! This was awesome!

In addition to our two trips to the southern part of the USA, dad's wanderlust took us to The Gingerbread Castle in Hamburg, NJ; Hot Dog Johnny's in Buttzville, NJ whenever we'd take the drive to visit family in Pennsylvania; numerous restaurants at the Boardwalk in Atlantic City; Patricia Murphy's in New York, and too many Howard Johnson's to remember.

Well, in any event, here are a few menus that I saved for who-knows-what reason.....maybe to place on this blog at this point in time. And maybe to give someone else a taste of the past.

Look at some of the prices!

Apple Crumble Pie

2009-08-21T15:56:00.005-04:00

"I don't think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while." -- John Gould

Pie crust for 9" pie, unbaked

4 pounds Gala apples (I love the sweetness in these apples)

1/4 cup sugar

1/4 cup packed light brown sugar

2 tablespoons Jack Daniels

2 tablespoons flour

2 tablespoons minced, crystallized ginger

2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon cloves

Pinch of freshly grated nutmeg

2 tablespoons unsalted butter, melted

Crumble topping:

1 cup all-purposed flour

1/2 cup sugar

1/4 cup packed light brown sugar

2 teaspoons cinnamon

Pinch of sea salt

6 tablespoons chilled, unsalted butter, cut into 1/2" slices

Prepare topping:

In a food processor, combine flour, sugars, cinnamon, nutmeg, and salt. Add butter, pulsing, to cut in until mixture looks crumbly; set aside.

Preheat oven to 400 degrees.

Prepare filling:

In a large bowl, combine sugars, flour, ginger, and spices; add apples, Jack Daniels, and butter; toss with spatula to coat apples thoroughly. (Try very hard not to eat the entire bowl of apples at this point....you have a pie to bake). Mound apples into prepared pie crust, distributing more in the center of the pie. Carefully, arrange topping over apples to cover. Place pie on a baking sheet, and bake in a preheated oven for 30 minutes. Cover loosely with foil if crust is browning too quickly. Reduce heat to 350 degrees, and continue baking for 45 minutes or until filling is bubbling at edges. Remove pie to rack; cool to warm, and serve with ice cream.

The Cake Dome

2009-08-20T10:47:00.007-04:00

To the unknowing eye, this photo might appear to be bland....boring....uninteresting.....not worthy of a post. But that would be a gross misconception. To my sister and I, this aluminum cake dome represents memories as far back as our childhoods (50's & 60's). It has been on the critical list for a long time now......dents-a-plenty surround the once smooth, rounded upper edges.....the Bakelite knob has been replaced by a cabinet pull to match my cabinets, and it certainly isn't chic or fancy. But the visions of this cake dome which always sits on the same serving dish it did when I was a young girl, hold delicious and tender memories of my mother's painstakingly baked and frosted, delicious cakes. There are many more beautiful adornments to conceal--or even show off--one's desserts, however, it would seem an injustice to my mother (though she would roll her eyes and laugh--telling me, ("You want that old thing?") for me to use any other dome for my cakes.

The Cookbook Chronicles

2009-08-19T13:50:00.006-04:00

In speaking with a few foodies, there is one thing that we have in common....other than our love of food. And that is our addiction to cookbooks. Many of us just buy a new cookbook because of the cover....some for the author.....some for the topic (one would think that the author had that purpose in mind)......but whatever the reason, we're drawn to cookbooks. I was a subscriber to Bon Appetit magazine for almost 30 years, made every recipe that was on the cover, and then some. I'm sure many have uttered what I usually say, "I need a new cookbook, like I need a hole in the head." Or, "I'll never make all of these recipes." And the next thing you know, you're standing in the checkout line with your new treasure. I know, I know. And with blogs, foodbuzz, Epicurious, and so on, we've got recipes galore at our fingertips! But still, we buy new cookbooks.

So, with this in mind, I thought I'd cronicle all (most) of my cookbooks, and list them right here on my blog. Perhaps someone will see a book that piques their interest or they'll see a book that they "used to have a recipe, but can't find it," or will just enjoy reading through my list. Now, I'm not going to list food magazines or all of the little booklets one gets with appliances, for instance or all of the ones I have received through food or beverage companies (though some might sneak their way onto my list). Just the ones that I consider, "books." They are in no particular order, and I haven't listed all, since I gave my son a collection when he bought his first house.

Another thing: If you see a book and would like more information or a recipe, please let me know, and I'll be more than happy to provide it for you. Ok, sit back, grab a cup of coffee, and enjoy, Pam's Cookbook Chronicles.

Lidia's Italy
At Home with Michael Chiarello
ABC's of Food (I am a food contributor in this book)
Cooking the Whole Food Way
Party Hearty
Hip Chicks Guide to Macrobiotics
The Williamsburg Cookbook
Junior's Cheesecake Cookbook
Rachel Ray's 30-Minute Meals
Calphalon Cooks Weeknights
Cookery, New Orleans Style
Southern Legacies
Cooking with Mickey
Chef Paul Prudhomme's Louisiana Kitchen
Encyclopedia of European Cooking
Craig Claiborne's International Cookbook
Cooking with Craig Claiborne and Pierre Franey
Jeff Smith, The Frugal Gourmet Cooks American
Jeff Smith, The Frugal Gourmet Cooks with Wine
Best Ever Vegetable Recipes
The Pirate's House Cookbook
McCall's Cookie Collection
Sweet Miniatures
Irene Chalmer's "France"
The El Paso Chile Company, Rum Tiki Cookbook
Sweet Talk, Recipes from Domino Sugar
Standing Ovations (One of my own--self published)
Bill of Fare (Another of mine--self published)
Philadelphia Brand Cream Cheese Cookbook
The Recipes of Madison County
Wolfgang Puck's, Pizza, Pasta, & More!
Mario Batali, Simple Italian Food
The Bon Appetit Cookbook
The Martha Stewart Living Cookbook
Cooking with Mickey & The Disney Chefs
The Cookie Bible
Craig Claiborne's, The New York Times Food Encyclopedia
"Celebrate," San Antonio, a Cookbook
Suzanne Somers, Get Skinny
The New Italian Cooking
The Settlement Cookbook
McCall's Cookbook
Best Recipes from the Backs of Boxes, Bottles, Cans, & Jars
The Talisman Italian Cookbook
The NY Times Cookbook
The Italian Market Cookbook
NY's Master Chefs
Cooking with the NY Mets
Good Housekeeping Cake Book (1958)
Ada Boni, Italian Regional Cooking
Recipes: Classic French Cooking
The Culinary Arts Encyclopedia of Cooking
Chocolate Box
The Good Housekeeping Illustrated Cookbook
Cooking for Friends
Nestle's Recipe Collection
Emeril's New Orleans Cooking
Hallmark, Celebrate the Seasons
Microwave Cooking from Litton
The Ultimate Food Processor Cookbook
Pie Shell Creations
Cakes to Dream On
The Secrets of Baking
McCall's Cooking School
The Cake Bible
Perennials
Bon Appetit Recipe Yearbooks, Volumes 1989, 1990, 1991
Bon Appetit, Every Night Cooking
McCall's No Time to Cook
The Family Circle Christmas Treasury
The Cupcake Cafe' Cookbook
Mix it Up
Thyme, Love, & Tenderness
The Lady & Sons, Too
365 Ways to Cook Pasta
Simply Scones
Paul Bocuse French Cooking
Treasured Recipes
Duncan Hines Bake Shop in a Book
Gingerbread for All Seasons
Bon Appetit Christmas Season
Tupperware Stacked Cooked Meals
Gifts from a Country Kitchen
Chocolate Delights
Gorgeous Cakes
Williams Sonoma, Desserts
Sweet Serendipity
Magnolia Bakery
Cupcake Cafe'
A Passion for Ice Cream
The Flavors of Bon Appetit, Volumes 2000 & 2001
The Best of Coffee, a Cookbook
110 More Cookie Recipes
Best-Loved Foods of Christmas
Joys of Jell-o
Good Housekeeping Book of Delectable Desserts (1958)
Land o' Lakes Top 50 Recipes, 1997
Culinary Arts Institute, entertaining Six or Eight
Pillsbury 2nd Grand National, 100 Prize Winning Recipes (25 cents!)
Crock Cooking

Rumtopf

2009-08-18T13:50:00.004-04:00

Thoughts of Christmas don't usually enter our thoughts in August, but for those who give food gifts, they do. Rumtopf is a wonderful rum-soaked fruit topping that is great way to take advantage of summer's fruits and prepare for gift-giving. My mother-in-law used only strawberries, but other fruits--even mixed--work out great for this dish. (Apples, bananas, and certain other berries are not recommended). We only serve ours over vanilla ice cream--something to do with tradition--but you can certainly use it to "spice" up pork or chicken.

The basic "recipe" or method:

Take your washed, fresh fruits (cut into pieces) and add an equal weight of sugar to a large crock or glass container. (I inherited a beautiful Rumtopf crock from my mother-in-law, photo shown). Add rum--dark or white--or mixed to cover fruit and sugar; stir. If necessary, weigh down the fruit with a dish to keep them submerged, then cover the crock. Do not seal if using a mason jar. Periodically, stir the mixture, and you can add new fruits with the addition of sugar and rum. It takes at least 6 weeks for the mixture to be ready for serving.....longer is fine, and refrigeration is not necessary. Just keep covered in a cool place. Enjoy!

Julie and Julia

2009-08-17T18:56:00.005-04:00

Today, I went to see Julie and Julia. I was unprepared for my reaction as I sat in the fairly packed theater as I watched this movie. Perhaps it's because I've been cooking and baking for as long as I can remember.....perhaps it's because I truly live to eat, rather than eat to live.....perhaps it's because I was lucky enough to fulfill a dream in co-owning and baking for a dessert cafe'--albeit for a brief period of time......perhaps it was because if I had to do it all over again, I would have moved to Paris right out of high school and gone to the Cordon Bleu......perhaps it's because writing and self-publishing two, modest cookbooks was a thrill.....perhaps it's because I've had meltdowns in my kitchen where I've cried over failed attempts, or have just been too exhausted after taking care of whatever was going on in my life but needed (or was driven) to make company dinners from scratch--soup to nuts--baking over 20 batches of Christmas cookies and freezing them......perhaps it is the relationship I had with my own mother who inspired my love of cooking and baking.....perhaps it is almost 30 years of Bon Appetit magazines piling up in my attic (I've recently purged most).......perhaps it was the love, dedication, and adoration in the relationship between Julia and Paul Child..........whatever it was, or a combination of all of those elements, this was a 4-tissue movie for me. Yes, it was funny--but those scenes created teary moments as well. When Paul asks Julia, "What do you really love to do?" And her reply was, "Eat!" "And you do it so well." I so related to this movie that I felt it was my life on the screen. Or at least, my emotions and thoughts. I loved this movie.

Wedding Cake

2009-08-15T22:36:00.005-04:00

Years ago, I was asked to cater an intimate wedding--about 30 guests--and also make the cake. I had never baked a wedding cake, and explained this to the bride, but she wanted one of my desserts. This was the final result, and I can tell you, that I was so anxious to deliver it, so that I wasn't the caretaker of the bride and groom's sweet ending any longer! They were pleased, as was I, with how it turned out.