Tag: Recipes

He might quit his day job…

 Mike has branched out into another business while he has watched the housing market slow to a crawl. So far, it’s going really well and the company has grown ten-fold in the past year alone.  A few years back he became a partner in Roba Dolce, America’s Most Italian Gelato.. A Rhode Island based family run company created by Mathew Olerio. This gelato is awesome..the  sorbettos are to die for too…AND.. they’ve just won a contract to sell their gelato exclusively at Patriots Stadium!

A frequently asked question: What’s the difference between gelato and ice cream?
Gelato is just the Italian word for ice cream, right?

Answer:  If you’ve ever visited Italy, you probably experienced creamy, delicious gelato. Many assume that the only reason it seems richer than American ice cream back home is because you are eating it right smack in the middle of the old country, not on your couch in front of the TV.

Ice cream legally has a minimum of 10 percent fat, whereas gelato is made with a greater proportion of whole milk to cream, so it contains much less fat.  While ice cream is usually served frozen, gelato is stored and served at a slightly warmer temperature, not quite completely frozen and the flavor is more intense.

What I get out of that is… NOT AS FATTENING AS ICE CREAM!!!!.. and it tastes better.

 This is their new packaging…

This is the new mini cup…
If you shop in any of the following stores and you’re so inclined to try it, let me know what you think!
Good, bad or ugly, we want to know!
Costco (not all of them yet)
Market Basket
Price Chopper
Dollar General
Dollar Tree
Kroger
Patriots Stadium (Gillette)
Under Private Label (meaning under their store name) they are also available in
Stop & Shop (Simply Enjoy)
Aldi
Kroger (Private Selection)
Food Lyon
Hannafords
Weiss Dairy

Watermelon Limeade

    It’s true…I’m going alittle nutz with watermelon recipes. I think it has something to do with the fact that I have ACTUALLY GROWN A FEW MELONS this year, people. You have no idea what an accomplishment this is.  (although I’m not even sure they’re edible yet).     I’ve got houseplants, we have a vegetable garden, I’ve been taking care of  many creatures great and small for all of my years… but ask me how to grow a successful watermelon patch… and you might get a blank stare.. or maybe a diversion tactic… because for some ungodly reason… I SUCK when it comes to growing melons. 

 However… this year.. those vines are taking over the garden, and there are atleast six or seven melons that look like they stand a chance of making it to the table.  And this is happening in a thrown-together-last-minute-unfortified soil- because we’re impatient-   kind of garden.  Go figure.

 Here’s an easy summer drink for the whole family courtesy of Rachel Ray. 

Photo courtesy Google

Watermelon Limeade

1 seedless watermelon (about 6 pounds), cut into chunks

3/4 cup lime juice (10 to 12 limes), plus lime slices for garnish

2 to 4 tablespoons sugar

(1/2 cup of Vodka for those of you who want to add a twist)

Ice

Mint sprigs, for garnish

Directions:

1.Using a blender, working in batches, puree the watermelon with the lime juice.

2.Pour the watermelon puree into a large pitcher, add the sugar and stir until dissolved. Dilute with water if desired.  Serve over ice and garnish with lime slices and mint sprigs

Got Basil?

I love basil,especially when used to make Pesto. This is a great summer dinner recipe, enough to serve four as a main meal , and eight to ten as a side dish you can bring to picnics.  It’s always a hit and it’s good for you.

Summer Pasta Salad with Pesto Vinaigrette

————————————————————————–

For the Vinaigrette

1-1/2 cups lightly packed fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup fresh, finely grated Parmigiano Reggiano

3 Tbs. red- or white-wine vinegar

2 Tbs. fresh lemon juice

2 tsp. finely chopped garlic

1/2 tsp. finely grated lemon zest

3/4 tsp. kosher salt

Freshly ground black pepper

For the Salad

kosher salt

3/4 lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths

1 cup fresh or frozen peas

1/2 lb. dried campanelle, cavatappi, or other short, chunky pasta shape

1 Tbs. olive oil

2 cups cherry tomatoes, halved

3 Tbs. pine nuts, toasted

Freshly ground pepper

Make the vinaigrette:

Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste

Make the salad:

Put 4 to 6 quarts of salted water in a large pot and bring to a boil over high heat.

Drop the green beans and/or wax beans into the boiling water and cook until the beans are just crisp-tender, about 4 to 5 minutes. Remove the beans from the water with a slotted spoon, and transfer to a baking sheet lined with paper towels to drain and cool. Drop the peas in the water and cook until just tender, about 2 to 3 minutes for fresh peas (frozen peas only need a minute or so to thaw them). Remove the peas from the water with a slotted spoon and transfer to the paper towel-lined baking sheet to drain. Gently blot the peas and beans dry.

Return the water to a boil and add the pasta. Cook just until al dente, following package instructions. Drain the pasta thoroughly by shaking it in a colander and immediately pouring it out onto a rimmed baking sheet. Toss the pasta with the olive oil to prevent sticking.

Transfer the cooled pasta to a large serving bowl. Add the beans, peas, and cherry tomatoes and toss. Add just enough vinaigrette to moisten the pasta, taking care not to overdress it (you may not need it all). Add the pine nuts and toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little viniagrette and salt and pepper. Serve as soon as possible.

Only in New York

This came across my laptop this morning and I was instantly hungry.

Article  by Megan Steintrager
New York City’s Serendipity 3 restaurant has a history of doing stunts to make the Guinness World Records. They’ve scored twice before — with the World’s Most Expensive Ice Cream Sundae and the World’s Largest Hot Chocolate — and on Friday, they did it again with the World’s Most Expensive Hot Dog, which will sell for $69.

So how do you get a hot dog to cost nearly 70 bucks? First, you start with a regular Serendipity 3 foot-long beef hot dog, which already sells for $8.50 — a little more than your average street dog in New York (and a lot tastier, I’ll admit). Then you use the tried and true pre-recession stunt of chefs around the world: Add foie gras, then add truffles, repeat as necessary until the price tag explodes. (The other surefire fancifier — caviar — would taste a little gross on a hot dog, though Serendipity 3 puts it on a burger)

To be more specific, this particular “Haute Dog” (as it’s being marketed) is grilled in white truffle oil and is served on a chewy pretzel-bread bun (sort of like a cross between a soft pretzel and a baguette) that’s toasted with white truffle butter. It’s topped with foie gras pâté with black truffles. Condiments (served on the side) include Dijon mustard with black truffles, caramelized Vidalia onions and ketchup made with heirloom tomatoes (more like a tart tomato relish).

I tasted the dog this morning (breakfast of champions), and I’ve gotta admit, it was darn tasty. My notes, after the jump.

The wiener itself was high quality and would have been great with just a little mustard. But the combo of flavors and textures — the smokey, firm yet juicy hot dog, the creamy, pungent foie gras, the earthy truffles, the chewy, salty bun, the sweet onions, the bite of mustard, and the bright, tart ketchup — played together remarkably well. My minor complaints: I found the bun a bit too salty and the occasional visible glob of truffle butter was over the top (or perhaps I should say “over the top of the top”).

The dog, which was created in honor of National Hot Dog Day (and, I presume, in order to garner just this sort of press attention), debuted for the press Friday and will be available to the general public as soon as new menus are drawn up, according to a spokesperson for the restaurant (note that the haute dog has to be ordered 24 hours in advance).

So is this stunt dog for you? Only if you love foie gras and truffles (their flavor, not just the “I’m a big roller” factor — though that’ll play a part in your decision too) and you’ve got an extra $70, plus tax and tip, burning a hole in your pocket (hey, we heard the recession was over…right?).

Would you pay $69 for this hot dog?  I’m a hotdog fan and  yes I know how bad they are for you…but this one sounds so good I’de almost be tempted. 

Watermelon Sangria

photo courtesy google

A few years back the kids and I went to Cape May, NJ with my mother to visit an old friend of the family. One night we sat out on the balcony of our hotel overlooking the beach sipping the nectar of the Gods, I’m telling ya. Mom’s friend is one of those people who bends over backwards for the care and comfort of anyone and their brother, hospitality being her middle name.  She brought us a big pitcher of this thirst quencher, knowing we had spent a long day traveling and needed a reprieve.  I brought the recipe home with me.

 Watermelon Sangria

1 bottle white wine – don’t use an expensive kind

3/4 cup watermelon schnapps

1/2 cup white cranberry juice

2 cups cubed or scooped watermelon

2 limes, cut into half wheels

Combine all ingredients in large glass pitcher and stir well. Cover and refrigerate for atleast four hours. Serve over ice.  
 

  If you’ve never been to Cape May, it’s a lovely old seaside town  at the far end of the Jersey Shore…  Many victorian homes and inns, great food, a kid-friendly beach and lots of shopping. It still has the seaside hometown feel, and yet it’s not far from the big parks and attractions that the younger crowd seek, making it a great family destination.   The fresh ground coffee at Kiss The Cook is the best I’ve ever had, especially the Creme Brulee. You can actually have it shipped!…

Blueberry Buckle

 One of my favorite foods in the whole world are blueberries.  My grandmother Elsie used to make the most awesome pies… blueberry when she knew I’de be there to share it.  On summer evenings we’de sit out on her back porch eating plump blueberries sprinkled with sugar in a bowl full of cream. 

One of my favorite childrens books…(wish I still had my copy)… Blueberries for Sal, by Robert McCloskey.
Some random facts about blueberries: 
Did you know…..that early American colonists made grey paint by boiling blueberries in milk.
The blue paint used to paint woodwork in Shaker houses was made from sage blossoms, indigo and blueberry skins, mixed in milk.
Blueberries contain significant quantities of both antibacterial and antiviral compounds, and have a reputation in northern Europe of fighting infections. They may also help protect against heart disease.
The blueberry is the official berry of Nova Scotia.
The blueberry is the official state fruit of New Jersey
Maine produces about 25% of all the blueberries grown in North America (1998, wild and cultivated combined) and is the largest producer of wild blueberries in the world.
Blueberries are literally bursting with nutrients and flavor, yet very low in calories. Recently, researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.

 

The recipe below is Martha Stewart’s Blueberry Buckle.  Photos courtesy of google.
1 ten-inch round cake or 2 six-inch round cakes

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Struessel topping (see below)
Directions
Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
From Martha Stewart Living, July/August 2000
 
Struessel topping…
Makes enough for 1 ten-inch cake or 2 six-inch cakes

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
Directions
In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps.

Kate’s Meatloaf

 I have always loved Katharine Hepburn, although I’m not sure I could articulate exactly why.  She was eccentric, certainly. And perhaps sometimes a bit full of herself, but what an extraordinary life. She had guts.  Lived on her own terms and accepted no less.  Fenwick, the location of her beloved family home on the shores of Old Saybrook, CT isn’t far from here.  I used to take a ride through now and then with the hope that I would figure out which house was hers, and perhaps catch a glimpse. You couldn’t ask the locals, they were fiercely protective.   I was looking at all the wrong houses, however, assuming it must be one of those hidden behind walls, hedges and long driveways.  I was wrong. It was right in front of me all along, with the lighthouse directly out in front of it.  I didn’t figure this out until she had passed on.

If you’re a KH fan, an excellent book written by Eileen Considine-Meara, At Home with Kate, has honest insight into the home life of the star, truly a fun read.  Eileen’s mother was Kate’s companion, housekeeper and cook for many years.  One of  Ms. Hepburn’s  favorite dishes was Fenwick Meatloaf.   I’m not a big fan of meatloaf, but my family loves it.  Over the years I’ve tried to find a recipe that I can actually enjoy, and this one is delicious.   Recipe below:

Fenwick Meatloaf
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup bread crumbs (Kate liked Pepperidge Farms) 
1/2 cup beef boullion
1/2 cup parmesan cheese
2 large eggs
1 onion, chopped fine
1 tsp minced garlic
salt & pepper to taste
Olive oil for greasing the pan
3/4 cup chopped fresh parsley

Preheat Oven  at 350 degrees – In large bowl combine meats, bread crumbs, bouillion and cheese. Stir in eggs and onion. Add garlic, salt & pepper.  Place the mixture in large greased loaf pan and make a deep horizontal indent along the top of the loaf. Sprinkle the parsley into the cut. Bake in the preheated oven for 1 hour. Serve immediately.