....and to all a good night!
11.28.2012
11.27.2012
The beauty of simplicity....
I was on Pinterest a few weeks ago and I came across a pin of a beautiful monogram on a front door instead of a wreath for Christmas. So of course...I ordered one. I don't know...there is just something so classy and elegant about a monogram.
You will have to forgive the photo. I took it on a rather windy day..lol!
Front door Christmas monogram
Front door Christmas monogram
11.09.2012
Crab and Avocado Salad
Crab and Avocado Salad
4 ripe avocados, cut into chunks
1 cup scallions, sliced (bulbs, white and green parts)
2 lbs jumbo lump crab meat
1/2 red onion, small diced
1 cup olive oil preferably Greek
1/4 cup red wine vinegar
Salt and pepper, to taste
In a large bowl combine the scallions and red onions. Gently fold in the crab meat and avocado. Add the olive oil and vinegar and toss gently. Season with salt and pepper. Serve immediately.
Footnotes - My dad showed me how to make this and he doesn't measure anything so when adding the oil and vinegar, I go by taste. I add the oil until the salad is just moistened and not swimming in oil. And the vinegar I add until I can just taste it. It shouldn't have an overpowering vinegar taste.
11.08.2012
Artichoke Fritatta with Romano Cheese
Artichoke Fritatta with Romano Cheese
1/2 cup grated Romano cheese, plus 2 or 3 tablespoons
2 tablespoons chopped parsley
6 oz. pancetta, diced
2 tablespoons olive oil
1 cup onion, chopped
1 13.75 oz. can artichoke hearts, drained and roughly chopped
2 garlic cloves, pushed thru a press
1 - 6 oz. ball fresh mozzarella cheese, cubed
8 eggs
Salt and fresh ground pepper, to taste
Preheat oven to 350 degrees.
Place an oven-proof skillet on medium-high heat and cook the pancetta, stirring occasionally, until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. Wipe out the skillet with paper towels.
Add 1 tablespoon of the olive oil to the skillet. Add the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the artichokes and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Transfer mixture to a bowl and add the pancetta and mozzarella and allow to cool slightly. In a medium bowl, add the eggs and beat lightly. Stir in 1/2 cup Romano cheese. Add the artichoke mixture to the egg mixture.
Place the skillet over medium heat. Add 2 teaspoons of the olive oil. Add the egg-artichoke mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.
Place fritatta in the oven and cook for about 10 minutes or until fully set.
Carefully slide the frittata onto a plate. Sprinkle with some extra Romano and the parsley and serve.
1/2 cup grated Romano cheese, plus 2 or 3 tablespoons
2 tablespoons chopped parsley
6 oz. pancetta, diced
2 tablespoons olive oil
1 cup onion, chopped
1 13.75 oz. can artichoke hearts, drained and roughly chopped
2 garlic cloves, pushed thru a press
1 - 6 oz. ball fresh mozzarella cheese, cubed
8 eggs
Salt and fresh ground pepper, to taste
Preheat oven to 350 degrees.
Place an oven-proof skillet on medium-high heat and cook the pancetta, stirring occasionally, until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. Wipe out the skillet with paper towels.
Add 1 tablespoon of the olive oil to the skillet. Add the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the artichokes and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Transfer mixture to a bowl and add the pancetta and mozzarella and allow to cool slightly. In a medium bowl, add the eggs and beat lightly. Stir in 1/2 cup Romano cheese. Add the artichoke mixture to the egg mixture.
Place the skillet over medium heat. Add 2 teaspoons of the olive oil. Add the egg-artichoke mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.
Place fritatta in the oven and cook for about 10 minutes or until fully set.
Carefully slide the frittata onto a plate. Sprinkle with some extra Romano and the parsley and serve.
Veal Piccata
I am not sure why people think piccata is a difficult dish to make. It is really quite simple...not to mention really quick. If veal isn't your thing, you can use thin-sliced chicken cutlets or even shrimp or calamari.
Veal Piccata
2 lbs thin-sliced veal cutlets
1 cup flour
1 cup olive oil
6 tablespoons unsalted butter
2 lemons, juiced
1 cup white wine
2 cloves garlic, pushed thru a press
Salt and ground white pepper
Fresh chopped parsley
Dredge veal cutlets on both sides in flour tapping off any excess.
Place the olive oil in a large skillet over medium heat. Add 3 tablespoons of the butter to the oil and heat until melted. Turn the heat up to high and add the veal cutlets a couple at a time. Try not to crowd the skillet. Cook the veal cutlets for about a minute on each side or until the edges are golden brown. Place cooked veal onto a plate and keep warm. (I usually put them in a 200 degree oven)
After all of the veal cutlets are cooked, lower the heat to medium and add the garlic, cooking for about 2 minutes. Add the lemon juice, white wine and remaining 2 tablespoons of butter to the same skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Continue cooking for about 8 minutes to allow the sauce to reduce slightly and thicken up a bit. Stir in about 2 tablespoons of chopped parsley. Remove sauce from heat.
Place the veal cutlets onto a serving platter. Season with salt and ground white pepper. Pour sauce over the veal cutlets and serve.
Veal Piccata
2 lbs thin-sliced veal cutlets
1 cup flour
1 cup olive oil
6 tablespoons unsalted butter
2 lemons, juiced
1 cup white wine
2 cloves garlic, pushed thru a press
Salt and ground white pepper
Fresh chopped parsley
Dredge veal cutlets on both sides in flour tapping off any excess.
Place the olive oil in a large skillet over medium heat. Add 3 tablespoons of the butter to the oil and heat until melted. Turn the heat up to high and add the veal cutlets a couple at a time. Try not to crowd the skillet. Cook the veal cutlets for about a minute on each side or until the edges are golden brown. Place cooked veal onto a plate and keep warm. (I usually put them in a 200 degree oven)
After all of the veal cutlets are cooked, lower the heat to medium and add the garlic, cooking for about 2 minutes. Add the lemon juice, white wine and remaining 2 tablespoons of butter to the same skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Continue cooking for about 8 minutes to allow the sauce to reduce slightly and thicken up a bit. Stir in about 2 tablespoons of chopped parsley. Remove sauce from heat.
Place the veal cutlets onto a serving platter. Season with salt and ground white pepper. Pour sauce over the veal cutlets and serve.
11.05.2012
Freezing at the Jets game...
Football season is great....except for games when its below 60 degrees. Damn Meadowlands wind!!!
How cute!!
How cute!!
Chicken Lazone
Chicken Lazone
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 boneless, skinless chicken thighs, fat trimmed
1/4 cup butter, divided
1/2 cup heavy cream
In a small bowl, combine the salt, chili powder, onion power and garlic powder and coat chicken thighs.
In large skillet, melt half of the butter. Add the chicken and cook over medium heat for about 7 to 8 minutes, turning once.
Pour the heavy cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken thighs on four plates and top with the sauce.
Footnote - The recipe is written using a teaspoon of salt. I usually just add it to taste.
Cavatelli alla Panna with White Truffle Oil
1 pound fresh ricotta cavatelli
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Romano cheese
Salt and freshly ground white pepper
White truffle oil
Fresh chopped parsley
Cook the cavatelli in a large pot of boiling salted water, stirring occasionally, until al dente; drain and return to the pot. Meanwhile, warm the cream in a small saucepan over low heat. Add the butter to the cavatelli and toss well, then add the cream and cheese and toss to coat. Season with salt and white pepper, transfer to a warmed bowl and drizzle with white truffle oil. Sprinkle with parsley and black pepper and serve.
10.23.2012
Ultimate Green Bean Casserole
Ultimate Green Bean Casserole
Unsalted butter for baking dish, plus 2 tablespoons
Canola oil for frying, plus 1 tablespoon
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
6 large shallots, peeled and sliced into thin rings
1 lb. cremini mushrooms, sliced
1/4 cup shallots, finely chopped
1 cup chicken stock
1 cup heavy cream
2 lbs. green beans, trimmed, halved and blanched
Preheat the oven to 375 degrees. Butter a 9x13-inch baking dish.
In a large saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350 degrees on a deep-frying thermometer. Line a baking sheet with paper towels.
Put 1/2 cup of the flour in a small bowl and season with salt, black pepper and cayenne. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.
In a large sauté pan over medium-high heat, warm the 1 tablespoon of oil and melt the 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top.
Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving.
Recipe adapted from Williams-Sonoma
10.18.2012
Spicy Mac & Cheese with Smoked Sausage, Tomatoes and Green Chiles
Spicy Mac & Cheese with Smoked Sausage, Tomatoes and Green Chiles
1 14-ounce package smoked sausage, sliced into rounds
1 tablespoon olive oil
1 cup frozen chopped onions
4 small cloves garlic, pushed thru a press
1/4 cup white wine
1 3/4 cups chicken broth
1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
1 1/4 cups heavy cream
10 ounces uncooked ziti pasta
2 cups pepper-jack cheese, shredded
1/2 cup Monterey Jack cheese, shredded, divided
1/2 cup mild cheddar cheese, shredded, divided
Thinly sliced scallions
Salt and pepper, to taste
Heat oil in an over-proof skillet over medium-high heat.
Add the sausage and onion, and cook until lightly browned, about 6 minutes. Add in the garlic, and cook for a minute longer. Add the white wine to deglaze, scraping up any browned bits. Allow to cook for about 5 minutes.
Add the broth, Ro-Tel, heavy cream, uncooked pasta and season with the pepper; Stir to combine. Bring mixture to a boil, cover, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring a few time while cooking to prevent sticking.
Preheat the broiler.
Remove the skillet from heat, and stir in the pepper-jack and 1/4 cup each of the cheddar cheese and Monterey Jack. Add salt if needed. Top with the remaining cheddar and Monterey Jack cheeses. Sprinkle the scallions on top. Place skillet in the broiler and broil until the cheese is melted and lightly browned.
Footnotes - Original Style Ro-Tel tomatoes are spicy. They also make a mild version for those of you who do not like a lot of spice. If you prefer a less spicy mac & cheese, use the mild and substitute a little more Monterey Jack cheese for the pepper-jack cheese. It would also be really good with shrimp or chorizo instead of the smoked sausage.
Recipe adapted from America's Test Kitchen
10.17.2012
Cream of Lobster Soup
Cream of Lobster Soup
1/2 cup chopped onion
1 tablespoon margarine
1 cup milk
1/2 cup half and half
1 – 8 oz. package Philadelphia cream cheese, cubed
3 tablespoons dry sherry
3 cooked lobster tails, shells removed, chopped
1/4 teaspoon salt
1/2 teaspoon ground white pepper
In a medium saucepan, melt margarine over medium heat. Add onions and cook until tender, about 7 minutes.
Add milk, half and half and cream cheese. Cook until cream cheese is completely melted stirring occasionally.
Stir in sherry, salt and pepper then add the lobster and cook until heated through, about 4 minutes.
Pour into serving bowls and top with fresh cracked pepper.
Footnotes - Warning...This soup is VERY rich!! If you cannot find cooked lobster tails, you can use frozen chopped lobster. Defrost, rinse and squeeze out extra moisture before adding it to the soup.
1/2 cup chopped onion
1 tablespoon margarine
1 cup milk
1/2 cup half and half
1 – 8 oz. package Philadelphia cream cheese, cubed
3 tablespoons dry sherry
3 cooked lobster tails, shells removed, chopped
1/4 teaspoon salt
1/2 teaspoon ground white pepper
In a medium saucepan, melt margarine over medium heat. Add onions and cook until tender, about 7 minutes.
Add milk, half and half and cream cheese. Cook until cream cheese is completely melted stirring occasionally.
Stir in sherry, salt and pepper then add the lobster and cook until heated through, about 4 minutes.
Pour into serving bowls and top with fresh cracked pepper.
Footnotes - Warning...This soup is VERY rich!! If you cannot find cooked lobster tails, you can use frozen chopped lobster. Defrost, rinse and squeeze out extra moisture before adding it to the soup.
Creamed Corn with Bacon and Leeks
Creamed Corn with Bacon and Leeks
6 ears corn
2 cups milk or half & half
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices bacon
1 cup chopped leek
Cut kernels from ears of corn to measure 3 cups. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, milk, cornstarch, sugar, salt, and pepper in a food processor and process until smooth, scraping sides.
Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1teaspoon drippings in pan. Crumble bacon.
Add leeks to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan and bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.
Sprinkle with the crumbled bacon just before serving.
6 ears corn
2 cups milk or half & half
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices bacon
1 cup chopped leek
Cut kernels from ears of corn to measure 3 cups. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, milk, cornstarch, sugar, salt, and pepper in a food processor and process until smooth, scraping sides.
Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1teaspoon drippings in pan. Crumble bacon.
Add leeks to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan and bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.
Sprinkle with the crumbled bacon just before serving.
10.16.2012
Our Dear Departed Aunt Phyllis.....
LOL..from left to right -
Top row - Tina, Janet, Lita, Joan
Bottom row - Me, Jen
Delicata Squash Rings with Sage and Breadcrumbs
2 delicata squash
1 cup seasoned breadcrumbs
2 cloves garlic, pushed thru a press
1/4 cup freshly grated good-quality Romano cheese
2 tablespoons chopped fresh sage
Salt and fresh ground pepper
1/2 cup olive oil
Fresh chopped parsley
In a small bowl, combine the breadcrumbs, chopped sage, Romano cheese and 3 tablespoons of the olive oil.
Heat a large skillet over medium heat. Add about 2 tablespoon of oil to the pan. Add the garlic and saute until fragrant, about 2 minutes. Add the bread crumb mixture and cook for about 5 or 6 minutes. Remove breadcrumb mixture from skillet and wipe skillet clean.
Wash off the squash. Cut off the ends of both squash. Using a spoon, scrape out the seeds. Cut lengthwise into rings about 1/2-inch thick.
Using the same skillet, add the remaining oil and heat over medium-high heat. Add the squash rings, a few at a time, and cook until the edges are golden and crispy. Flip the rings to the other side and continue to cook until tender. Drain on a paper towel lined plate. After you have cooked all of the rings, place them on a serving platter and sprinkle with the breadcrumb mixture. Top with the parsley and a bit more Romano.
Recipe adapted from Rachael Ray Magazine
Jets Tailgate - 10.8.12
I sometimes ask myself why we are Jets season ticket holders. I mean we basically pay all this money to watch them lose...LOL! But then I remember TAILGATING!!!
Jets vs. Texans Tailgate - 10.8.12
LOL....see what I mean?? Not a happy Jets fan....
Jets vs. Texans Tailgate - 10.8.12
LOL....see what I mean?? Not a happy Jets fan....
Thick Spaghetti with White Wine, Bacon and Scallions
Thick Spaghetti with White Wine, Bacon and Scallions
1 lb. bucatini or thick spaghetti
4 tablespoons olive oil
8 slices thick-cut bacon
1 small onion, chopped
4 cloves garlic, pushed thru a press
1/2 cup white wine
1 bunch scallions, sliced thin, white and light green parts
1 cup heavy cream
1/2 cup grated Pecorino Romano cheese
Chopped parsley
Salt and pepper
Add the pasta to a pot of salted boiling water and cook according to package directions until al dente; drain, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy. Remove from pan (do not wipe pan clean) and place on a plate lined with paper towels; crumble when cooled.
Place the skillet back on medium-high heat and add the garlic, scallions and onions, season with salt and pepper and cook for about 5 or 6 minutes. Stir in the wine and cook for another 5 minutes. Add cream and lower the heat to low. Allow to simmer for about 10 minutes or until the sauce is slightly thickened. Remove from heat.
Add the pasta to the skillet and toss. Add the cheese and toss again. You can add some of the reserved pasta water to get the desired consistency of the sauce.
Place the pasta in a serving bowl, add the bacon and toss again. Top with the parsley and a bit more Romano cheese.
1 lb. bucatini or thick spaghetti
4 tablespoons olive oil
8 slices thick-cut bacon
1 small onion, chopped
4 cloves garlic, pushed thru a press
1/2 cup white wine
1 bunch scallions, sliced thin, white and light green parts
1 cup heavy cream
1/2 cup grated Pecorino Romano cheese
Chopped parsley
Salt and pepper
Add the pasta to a pot of salted boiling water and cook according to package directions until al dente; drain, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy. Remove from pan (do not wipe pan clean) and place on a plate lined with paper towels; crumble when cooled.
Place the skillet back on medium-high heat and add the garlic, scallions and onions, season with salt and pepper and cook for about 5 or 6 minutes. Stir in the wine and cook for another 5 minutes. Add cream and lower the heat to low. Allow to simmer for about 10 minutes or until the sauce is slightly thickened. Remove from heat.
Add the pasta to the skillet and toss. Add the cheese and toss again. You can add some of the reserved pasta water to get the desired consistency of the sauce.
Place the pasta in a serving bowl, add the bacon and toss again. Top with the parsley and a bit more Romano cheese.
10.12.2012
Another Skirt Steak Marinade from Billy...
Another Skirt Steak Marinade from Billy...
1 cup soy sauce
1 cup teriyaki sauce
1 cup rice wine
1 cup rice vinegar
1/2 cup sesame oil
1/2 cup brown sugar
1 tablespoon chopped garlic
1 tablespoon Sriracha
1 tablespoon crushed red pepper flakes
Mix all the ingredients in a bowl. Place steak in a zip top bag and pour marinade over the steak. Allow to marinate in the refrigerator for 4 hours or up to 12 hours.
Grill steaks to your liking!
1 cup soy sauce
1 cup teriyaki sauce
1 cup rice wine
1 cup rice vinegar
1/2 cup sesame oil
1/2 cup brown sugar
1 tablespoon chopped garlic
1 tablespoon Sriracha
1 tablespoon crushed red pepper flakes
Mix all the ingredients in a bowl. Place steak in a zip top bag and pour marinade over the steak. Allow to marinate in the refrigerator for 4 hours or up to 12 hours.
Grill steaks to your liking!
10.09.2012
Buffalo Chicken Pasta Salad
1 lb. pasta (wagon wheels, radiatore, fiore or any small shaped pasta)
2 jars Marie's Chunky Blue Cheese Salad Dressing(I like a lot of dressing so I use 2 jars but feel free to use 1)
Frank's Red Hot Wings Sauce, to taste
3 stalks celery, chopped
1 large red onion, diced
Cooked chicken, as much as you like (I usually buy a rotisserie chicken and cut it up)
1/2 cup shredded mild cheddar cheese (optional)
Salt and pepper
Cook the pasta according to package instructions until al dente. Drain and run pasta under cold water to stop the cooking process. Add the pasta to a large serving bowl.
In a small bowl, mix together the Marie's dressing and the wing sauce.
Add the chicken, red onion and celery to the pasta and toss. Fold in the dressing mixture and season with salt and pepper. Top with the shredded cheese, if using, and toss again.
Chill in the fridge for about and hour or 2. This salad can also be made the day before.
Subscribe to:
Posts (Atom)
