From Thy Childhood: Recipe

If you've grown up in a Jewish household, then you know all about Matzoh Brei.  It's the breakfast you have the morning after your big Seder when everyone is a bit sleepy and the only thing that will satisfy is a sweet french toast-like dish.  So then you can surmise that Matzoh Brei is made by frying pieces of matzoh that have been soaked to soften. Exactly! 

Last night I discovered for the first time, however, that some people actually eat their Matzoh Brei as a savory dish - complete with onions, etc.  I've never been exposed to that but it certainly sounded interesting - so if you have a recipe for this style, please share! In the meantime, here is my French-Toast breakfast for the Passover days. It's sweet and sort of crunchy, given it's matzoh. But what could be better than this for breakfast?

Today was the first time I have made this - my husband had it once but the kids never did.  To be honest, they were lured downstairs by the smell - they thought I was making french toast.  They were not pleased when I said it was made with matzoh but the older one tried it.  She was very satisfied when she saw that you can top this with cinnamon-sugar! The little man wouldn't even try it. Oh well - can't win 'em all.

Matzoh Brei
5 egg matzoh sheets, broken into several pieces
3 eggs
1 1/2 cup milk
1 tablespoon vanilla extract
1/2 cup sugar
1 tablespoon cinnamon
4 tablespoons of unsalted butter, or more as needed

Pour the milk into one large bowl.  In a second large bowl, beat the eggs and vanilla together.  Place the matzoh pieces into the milk and soak about 2 minutes - turning the pieces every so often. you may need to do this in batches.

In a small bowl mix together the sugar and cinnamon and set aside.

Melt butter over medium high heat in a heavy frying pan. As it's melting, remove the matzoh from the milk and place it into the bowl with the egg and turn each piece so it's fully coated by the egg mixture. Then immediately place into the frying pan and fry on the first side about 4 minutes. Turn and fry another 2 minutes. Do not burn - lower the heat if needed. Repeat until all matzoh is finished.  Plate and top with a sprinkle of cinnamon sugar.

Perfect for Passover: Recipe

You can't have just any dessert on Passover. Naturally it must be flourless for it to pass muster, which makes creating something delicious a bit more challenging. And if you keep Kosher, well then that adds in a whole other dimension.

Regardless, you want to be flour-free so here is a perfect dessert for Passover - one that simply melts in your mouth. Well, at least that was the comment I heard around the dinner table last night! (Phew!). These couldn't have been any easier to make - and I had never made meringue before, to be honest.  So this was a breeze. The recipe I altered called for peppermint extract and red coloring - perfect for the winter holidays but not really right for spring.

Coconut Meringue Kisses
Makes @ 40

3 large egg whites, room temperature
1/8 teaspoon salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 teaspoon coconut extract
8-10 drops brown food coloring

special equipment: pastry bag and 1/2" tip (can use bag without the tip, if needed); parchment paper

Preheat oven to 200. Line two cookie sheets with parchment paper and set aside. Next, prepare the pastry bag with the tip by sliding the tip into the bag and carefully snipping off just enough of the end so the pointed end of the tip peaks through completely. If you don't have a piping tip, you can snip off about 1/2 inch off the end of the bag and simply use that.

In a large, dry, clean bowl of a large mixer, whip whites on medium-high for about 1 minute before adding in the salt. Mix with the salt another 2 minutes before adding in the sugar in 2 additions beating about 2-3 minutes between each addition.  Next add in the powdered sugar, slowly, in another 2 additions - again beating about 2 minutes between each addition. Finally add in the extract and whip another 3 minutes until whites are very stiff. Using a wooden toothpick, dot the coloring in various spots all over the egg whites - do not stir.

Next, scoop as much of the whites as you can into the pastry bag and pipe about 1" round mounds about 1" apart from one another. Bake about 2 1/2 hours and then allow to cool another hour.  These can be made ahead of time - about two days - but store at room temp in an airtight container. If you have to stack them, use parchment paper between layers.

A Rare Find: Recipe

There is a very important lesson to learn in cooking - find a butcher and make friends.  Grocery stores are terrific but there is nothing like a hometown butcher - someone who can help you find the right cut of meat for your recipe or someone who can educate you on cooking times, textures, etc. And (to me) most importantly, someone who sells so many varieties of meat that I can always find what I'm looking for!

The other day I came across a recipe that I wanted to play with but I knew the grocery store would not have lamb shanks in stock so I ventured to the butcher and sure enough - there were plenty! And oh my gosh - these were incredible - meat fell off the bone with just a gentle prod with a fork. The flavors were rich yet not overly complex. A real winner!

Lamb Shanks with Wine and Vegetables
4 1 1/4 - 1 1/2 lb. lamb shanks
1/2 cup flour
salt/pepper
1/4 cup olive oil
6 large carrots, coarsely chopped
3 large celery stalks, coarsely chopped
2 medium onions, finely chopped
3 large garlic cloves, finely chopped
1 tablespoon tomato paste
2 cups chicken stock
2 cups dry white wine (ex. Sauvignon Blanc)
6 fresh parsley sprigs
3 small fresh thyme sprigs
1/2 teaspoon dried oregano
1 large fresh rosemary sprigs
2 dried bay leaves

Pour flour, salt and pepper into a large plastic bag. Place the shanks into the bag and shake well to fully coat all the shanks with flour. Meanwhile, heat the oil in a large, deep, heavy pot over medium-high heat. Place the shanks into the pot - (be sure to do this in batches so you don't crowd the meat) and brown on all sides - about 10 minutes per batch. Remove the shanks to a plate and saute the onion, carrots and celery over medium heat until soft; about 10 minutes.

Next add the garlic and stir, then add the wine and the stock as well as the paste and oregano and stir well. Add back the shanks so they all fit snugly and add the parsley, rosemary and bay leaves. Raise the heat and bring the mixture to a rolling boil. Next lower the heat to a simmer, cover, and let cook for about 3 hours or until the meat is falling off the bone.

Remove the meat from the pot, remove the bay leaves and remaining herb sprigs and spoon off the accumulated fat. Turn up the heat and boil the remaining liquid for about 5 minutes - spoon some liquid over the shanks and top with the vegetables from the pot.

Holiday Time: Food Musings

Ahhh, tonight we spring-ahead the clocks - a tell-tale sign that spring is upon us. With the promise of spring comes Passover and Easter.

I find the best way to host a dinner with a calm outlook is to prepare. I plan my menu, ensure I am able to cook everything in the oven at the times I need to, draft a shopping list as well as a 'to-do' list and I even plan out the serving platters I plan to use for each dish. So then, I offer you the following few items purely as inspiration for your holiday dinner table -

Feel free to check out all the recipes on Meredith's Food for Life for continued inspiration!

Ideas for Easter
Starters -
Lasagna Roll-Ups (can be made and frozen ahead of time)
Deconstructed Greek Salad

Main Course -
Drunken Lamb
Pecan Crusted Rack of Lamb
Pesto Crusted Rack of Lamb with Mango

Desserts -
Devil's Food Cake with Chocolate Buttercream
Coconut Raspberry Cake with Almonds
Raspberry and Grand Mariner Tiramisu


Ideas for Passover -
Almond and Chocolate Cupcakes
Roman-Jewish Fried Artichokes
Cherry Tomato Salad with Lemon Poppy Dressing

A Family Affair: Recipe

My son has a school-wide event coming up celebrating the concept of  "Multi-Cultural" connections. Since my kids have both Eastern-European (Jewish) heritage and Italian heritage, I thought I'd send in a representative sampling from each side. From his Jewish roots, I'll be sending in mandelbreit from my Aunt Miriam's recipe (think Jewish "biscotti").  They're amazing with chocolate chips, a hint of almond, and dusted with cinnamon-sugar.  My son loves them so that was an easy decision to make.

Next, I needed to make something representing the Italian side and thought canoli might be too hard to send given the need to keep them cold. Then I thought of these cookies because I knew I could make them now and freeze them - easing the burden the night before they're due.  So off I went to find my mother's receipe for Rainbow Cookies from among my things.  I sent my husband off to fetch 8 oz of almond paste (he had to buy two 7 oz. packages since they only came that way and he knew I needed 8 oz - cost @ $12). Then I went out and purchased three 9x13 brownie pans since I didn't seem to have even one - I used a coupon and a gift card but it still cost me another $20. By this time, my husband informed me that the ones in the grocery store bakery sold for $3.99/lb and looked pretty damn good.  Ah well, I couldn't possibly purchase them if I could make them!

I asked my mom to drop over to help me since I had a feeling it would be a labor intensive project and my seven-year old daughter begged to help.  So together, we accomplished the task of making three separate layers of batter (even had to untangle the critical missing information in the recipe!)

My mother left once the layers were in the oven and my husband fell asleep shortly thereafter leaving me to a quiet kitchen where I assembled the layers. This morning I melted the chocolate and completed the recipe and finally when I cut them my husband (the Italian side of the family) gave me a very perplexed look...clearly I did not know my Italian flag (or that the cookies were supposed to mirror the flag) because the layers were in the wrong order! Ah well, still they looked good and tasted awesome! Funny, because I never liked these cookies - all this time I thought they were "icky" (an obvious hold-over from childhood) but when I had one this morning, I was hooked - they're delicious!

C'est la vie! (woops, there I go again!)

Neapolitan Cookies
makes 4 dozen

8 oz. almond paste, crumbled
4 eggs, seperated
2 cups all-purpose flour
1 cup sugar
1 cup (2 sticks) butter
2 Tbsp. red and green food coloring
1/2 cup apricot preserves
1/2 cup seedless red raspberry jelly
8 oz. semi-sweet chocolate chips

special equipment: parchment paper and three 9x13 brownie pans

Preheat oven to 350. Butter each pan and line with parchment paper - so that there is some paper hanging over the sides (will use this to lift the paper out of the pan when they're finished baking). Next butter the parchment paper lined pan.

In a large electric mixing bowl beat together the almond paste, butter and sugar until pale - about 5 minutes (be sure to stop and scrape down the sides occasionally). Next add in the egg yolks one at a time and beat until each one is well mixed - do not over beat. Next add in the flour and mix until evenly distributed.

In a seperate bowl, using clean and dry beaters (for a hand mixer) or whip attachment, whip the whites until stiff peaks form - about 4 minutes. Gently fold the whites into the other bowl.

Seperate the batter equally into three bowls and add red coloring to one bowl and green to the other - mix each well. Spoon the red batter into one pan, the plain batter into another pan and the green batter into the remaining pan. Bake all three about 14 minutes or until edges are slightly browned and tops are springy.

Cool all three layers on cooling rack about 5 minutes then lift the layers - using the parchment paper - out of the pans and onto the cooling rack. Slowly slide a large spatula under each layer and glide them off the paper and onto the racks. Cool about 20 minutes.

Using a large cookie sheet as the staging area, slide the green layer onto the sheet and spread the apricot preserves across the entire top - all the way to the outer edges. Next slide the yellow layer on top of the green one and spread the raspberry jelly on top of that one - again, all the way to the edges - and top with the red layer. Cover with plastic wrap and place a very large and very heavy book on top of the entire creation - leave overnight.

In the morning, melt the chocolate (I used the microwave and set it for 15 second intervals and mixed the chocolate after each time), remove the book and the plastic wrap and spread on the top of the red layer. Refrigerate - uncovered - for about 1/2 hour and then slice into about 48 pieces.

These can be made ahead of time and frozen - wrap well before freezing - and thaw at room temperature about an hour before eating.

Egg McMuffin Inspired: Recipe

Pregnancy has never given me traditional cravings - nothing weird like peanut butter and pickles or ice cream and cucumbers. I sort of feel cheated by that! However, I do get the desire to cook and create and to find something new so maybe that in itself is a craving? Ahh, who knows!

What I do know is that this morning I work up wanting bacon and eggs but the simple dish just wouldn't do - I eat an egg and toast nearly every morning for breakfast - so this morning had to be something different. With all the talk of scones over the past two days, I decided to make bacon and cheddar scone-like-biscuits and have my eggs alongside - kind of like something you would grab in a fast food chain. These were flaky and buttery - and they were terrific.It made me laugh when my husband said, "all you need is to slice it open and put an egg on it - then it would be just like an Egg McMuffin!"  To be honest, I am still unsure as to whether that's a compliment or a dig. But who cares, right?  They were good!

Cheddar and Bacon Biscuits
makes about 12

5 slices bacon
3 cups all purpose flour
1 tablespoon sugar
1 Tablespoon baking powder
1 1/2 tsp. salt
1 stick unsalted cold butter cut into small pieces
6 oz. sharp shredded cheddar cheese
1 cup heavy cream + 2 Tablespoons

Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.

Prepare 5 pieces of bacon as you normally would (I make them in the microwave to cut down on the grease and prep time). Cool and crumble.

In a large bowl, mix together the flour, salt, sugar, baking powder. Next add in the butter and with your hands crumble each piece until it resembles coarse meal. Add in the cheese and the bacon and mix well. Next add in the heavy cream and stir all together with your hands - forming a large ball.  Turn out onto a lightly floured surface and push together till it comes together.  Separate into two large pieces and cut each piece into 6 smaller wedges.  Place onto the baking sheet and brush each with the remaining heavy cream.

Bake for about 22 minutes - until lightly browned on top.  Cool on a wire rack slightly but serve warm.

BOO!: Recipe

I am full of pathetic excuses as to why I've not blogged since February...but who really likes to hear excuses? Not me! Oh sure, we renovated our kitchen which took 3 months to complete (well, "complete" is subjective, isn't it? we're still not fully detailed...), and we're waiting to be joined in December by another little person - so really, I have been cooking up something...but so what, right? I've baked, I've cooked, I've been in the kitchen all these months. But I've not been motivated to tell you about it. But as the guilt piles higher than a triple decker sandwich you order in a diner, I realized it was time to post.  So while this is certainly not the most amazing thing I've ever made, it was today's episode in the kitchen.  The level of culinary activity has certainly ebbed over the past few weeks - I guess they call that "nesting." Alas, the family has been happy with the results!

So what can be better than a cupcake with buttercream frosting? How about one that combines buttercream with sinfully rich chocolate ganache? My thoughts, exactly!

Cupcakes with Chocolate Ganache and Buttercream

Vanilla Cupcake and buttercream recipe
cupcakes and buttercream

Chocolate Ganache
7 oz. 70% cocoa chocolate, coarsely chopped
1/2 cup heavy cream

chop the chocolate as well as you can and place in a large glass bowl. Heat heavy cream to a boil and pour over the chocolate. Mix constantly until all chocolate has melted and allow mixture to sit in a cool spot for about 20-30 minutes to thicken - or until it is spreading consistency.  Spread evenly over tops of cupcakes.

Pipe buttercream over the edges of the cupcake.

Dinner for the Loves of My Life: Recipe

Valentine's Day is here. I'm not sure why it seems to be such a lovely day - it is just an ordinary day and you are supposed to express your love daily for those you care for most. But, alas, it's February 14th and the birds were chirping, the sun was shining, and it was a glorious 58 degrees - a welcomed treat after what has seemed an endless barrage of nasty winter weather.  Ahh, love is the air - indeed!

Our "Romantic (with the kids in tow) Dinner" Menu
Asian Flavored Flank Steak
Sweet Potato
Sesame Jasmine Rice Timbale
Giant (and Mini) Vanilla Cupcakes

I marinaded the flank steak for two days and it was delicious! Don't overcook the steak though - it can be tough, if done so. I love this combination with the slight hint of sesame oil infused into the sticky rice.

Asian Flavored Flank Steak
2 lbs. flank steak, scored on the back and front
3 scallions, washed and cut in half
3 garlic gloves, peeled
2/3 cup Soy Sauce
1/4 cup light brown sugar
2 Tablespoons Dijon Mustard
1/2 cup fresh cilantro, washed and drained

Combine last 6 ingredients in a food processor and pour over the steak. Cover and refrigerate at least overnight - but up to 72 hours.

Set oven on broil and broil meat for 7 minutes on the first side and 4 minutes on the second. Be sure to allow it to rest for about 5 minutes before carving. Slice thin and serve with extra juice that pools.

Sesame-Jasmine Rice Timbale
1 cup jasmine rice
2 cups water
1 teaspoon dark sesame oil
1 tablespoon each, white and black sesame seeds
1 large scallion, sliced - green parts only
2 tablespoons butter, divided
1 1/2 tablespoons Olive oil
4 Half-cup ceramic ramekins

In a large pot, bring 2 cups of water to a boil and add rice, 1 tablespoon of butter and sesame oil, mix well. Cover and simmer for about 15-20 minutes. Uncover and fluff rice - add the seeds and the scallion and remaining tablespoon of butter and mix well. Cover again, turn off heat, and allow rice to settle for 3-5 minutes.

Meanwhile, grease each of four ramekins with olive oil. Spoon - and pack - rice into the ramekins (fill completely). Turn ramekins over onto the plates and allow them to sit for 30 seconds before removing the bowl.

Just Bakin' Around: Food Musings

 

Here's a quick post of my homemade Snow Globe cookies made with royal frosting and edible glitter.  The second photos is that of a traditional Bouche de Noel - complete with sugar critters and marzipan mushrooms dipped in cocoa! The frosting is chocolate buttercream and the inside is a soft vanilla buttercake filled with mocha flavored whipped cream. Ahhh, I see visions of my childhood with that...my mother made this cake every year from the time I was 6 until I was 12 years old and my oh my did I love it!

Finally, I baked up an old fashioned Pound Cake the other night - I had some left over strawberries and whipped cream that needed a proper home so I thought this would be fun to make.  The kids are always so good - they ask "what is that yummy smell?" as they run around the house - stopping just long enough to give me a big kiss and beg for some batter or cake!  Pound Cake is wonderful - simple, moist, and sweet. Next, I'll add some vanilla bean to it and see how that changes things.

Little Bites: Recipe

What on earth could taste better than crispy Italian bacon?? I mean, really?? Well, yes...crispy Italian bacon with soft creamy goat cheese and fig jam? Absolutely!

I made this for a dinner party and they were gone before I could blink. I made the cups a few hours in advance so that they could cool and be easy to eat. What a fun little pop-em!

Crispy Pancetta Cups with Figs and Goat Cheese

makes 24 cups

24 slices of pancetta

6 oz. soft goat cheese

1/2 cup fig jam

6 oz. dried figs, each one cut into 6 little pieces

Pam Cooking Spray

2 12-hole mini muffin tins

Preheat oven to 450.

Spray all 24 muffin holes with cooking spray and place a slice of pancetta into each one so the edges are a bit flouted.  Bake about 20 minutes or until edges look like they're about to begin to burn. Remove and let cool in the tins about 10 minutes. Remove and cool completely on wire racks.

Using a small spoon, line the bottoms of each cup with fig jam and add two pieces of dried figs to the cup. Top with a small spoonful of goat cheese. Serve.

Christmas Brunch: Food Chatter

I was recently asked by a follower for some ideas on what to make for a holiday brunch. After thinking about it for a few days, I realize that the answer brings infinite possibilities - it all depends on what you like! I've hosted brunch on New Year's Day for the past few years and the menu remains relatively static - I rotate a few items here and there but it's great to stick with what you know and like.  Here are some thoughts on a brunch I've done before - New Year's Day Brunch I and New Year's Day Brunch II

The question I received was specific to Christmas Eve brunch and since the evening usually comes full of fish ideas followed by a Christmas Day filled with oodles of food, I would offer some of the following ideas:

* Brunch for a bunch is best served buffet style - let people take what they like
* Little bites are easy to manage with a plate and few seats
* Brunch is always a festive time so add fun drinks to the mix - like Prosecco with Cassis and single raspberry or champagne (or Prosecco) and orange juice
* Try to add items to the table that require little time day-of to prepare

to start with...
Zucchini Fritters
Goat Cheese and Olive Tapenade
Figs and Melon Wrapped Prosciutto

the main event...
Baked Stuffed Shrimp
Quiche with Pancetta, Arugula and Two Cheeses
Spinach Lasagna Roll-up
Roast Beef in Red Wine
Bibb Lettuce, Craisins, Walnuts and Apples
Honey Ginger Carrots
Orzo with Chive Butter

the end result...
Melon and Blueberry Crumble
Devil's Food Cake
Chocolate Covered Strawberries

Halloween Delights: Pumpkin Pie Cupcakes

Brisk fall weather conjures up the desire for cinnamon-nutmeg-allspice and pumpkin, of course. I felt the need to experiment with pumpkin and with four additional kids coming over today, I opted for the perfect food: cupcakes. These were light and fluffy and not too spiced. I admit that if I were making them with adults in mind, I would have used a cream cheese frosting, instead of buttercream. Alas, these were very good and with the spooky-cute cupcake wrappers, they were an ideal end to a day filled with sweets!

Boo!

Pumpkin Pie Cupcakes
2 1/4 cups cake flour
2 tsp. baking powder
10 Tbls. unsalted butter
1 cup sugar
1/4 tsp. salt
2 large eggs
1/4 cup milk
1/4 tsp. vanilla
3/4 cup solid pumpkin, from can
1 Tbsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Preheat oven to 350 and line 24 cupcake holes with paper

On medium-high speed, beat butter and sugar together for about 4 minutes, scraping sides down as needed.  Next add in the vanilla and beat in.

Mix together the milk and eggs and beat - set aside. Mix together the flour, baking powder and salt and spices and set aside. 

Into the bowl, add the pumpkin and mix well - about 1 minute. Next, in alternating shifts, mix in the milk/egg mixture and the flour mixture - ending with the flour. Combine well after each addition.  With a large spoon, fill each cupcake cup with about 2 heaping Tbsp. filling.

Bake 18 minutes or until top is cracked and tester inserted comes out clean. Cool completely before frosting.

Buttercream Frosting

1/2 cup Crisco
1/2 cup unsalted butter
1 Tbsp. Vanilla
1 lb. confectioner's sugar
2-3 Tbsp. Whole milk

yield: 3 cups
Cream the shortening and butter in a large mixing bowl with electric mixer. Add vanilla and slowly add in sugar, one cup at a time and when icing appears dry, add in milk. End with sugar.


Cream Cheese Frosting

8 Tbsp. butter (1 stick), room temp
1 8 oz. pkg. cream cheese, room temp
1 pkg. (1 lb) confectioners sugar
1 tsp. vanilla

In a large mixing bowl, combine the butter and the cream cheese until smooth. Next add in the vanilla and mix. Add in the sugar in two additions and mix well between each addition. Frost and refrigerate until ready to serve.

Plum Crazy: Recipe

In the context of my writing this, post-send-of-summer-party blogging, I realize I was crazy to think I needed another dessert. But when you're in the midst of cooking, it's hard to see that you're a certifiable nut making more food than is necessary.

However, if you've stumbled upon this as an interested person in making a plum tart...then here you go! A perfect, Plum Clafouti. Clafouti is made by pouring a pancake like batter over fruit. Easy. I took this from Ina Garten who made hers with pear and pear brandy. I used plums and port. Regardless, it was delicious and simple to whip up.

Plum Clafouti
1 Tbsp. soft unsalted butter
1/3 cup plus one tablespoon sugar
3 large eggs
6 Tbsp. flour
1 1/2 cup heavy cream
2 tsp. vanilla extract
1 tsp. lemon zest
1/4 tsp. salt
2 Tbsp. Port
2-3 firm but ripe plums, skinned and sliced
confectioners' sugar

Preheat oven to 375. Butter a 10 inch round baking dish and sprinkle the bottom with 1 Tbsp. sugar

Beat eggs and 1/3 cup sugar in an electric mixer with the paddle for 3 minutes - until light and fluffy. On low, add in the flour, salt, cream, vanilla, lemon zest, and port. Set aside for 10 minutes to thicken up.

Arrange the slices of plum on the bottom of the dish, fanned out slightly. Pour the batter over the plums and bake until top is golden - about 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar

Homemade Ice Creams: Recipe

People think making your own ice cream is novel and fancy - I think it's genius! A machine does all the work and I get all the credit!

I made the following two ice creams: mint chocolate chip and vanilla with crushed butterfingers for a party. They were both so delicious that I could have eaten them both all alone.

Use your ice cream maker - and if you don't have one: get one! They're really easy to use. I keep mine in the freezer at all times so I don't have to waste time waiting for the cylinder to freeze. I don't use it enough, but when I do, I am pleased with the result.

Mint Chocolate Chip Cookie Sandwiches
3 cups heavy cream
1/2 cup sugar
1 Tbsp. peppermint extract
1 cup chocolate chips

Large cookies

In a saucepan, bring cream to a near-boil (do not allow it to boil) - when little bubbles appear at the edges. Remove from heat and stir in the sugar. Cool to room temperature and add in the extract. Place mixture in a bowl and refrigerate overnight. Freeze in machine, according to directions, and just as it's about to be complete, add in the chips.

Freeze in a large freezable container - about 6 -8 hours. Place about 12 cookies on a cookie sheet lined with freezer paper. Spoon about 2 Tbsp of ice cream onto the cookies and top with additional cookies. Refreeze overnight.


Vanilla -Butterfinger Ice Cream
3 cups heavy cream
3/4 cup. plus 2 Tbsp. sugar
2 tsp. vanilla extract
6 mini butterfingers, crushed

In a saucepan, bring cream to a near-boil (do not allow it to boil) - when little bubbles appear at the edges. Remove from heat and stir in the sugar. Cool to room temperature and add in the extract. Place mixture in a bowl and refrigerate overnight. Freeze in machine, according to directions, and just as it's about to be complete, add in the candy.

Timpano: Food Chatter

In Italian, Timpano means: Big Drum.  To me, it's a giant exercise in patience and prayer. This is not difficult to make - not at all.  It's just time consuming and must be thought out well in advance.  There is cooking and chopping and baking and cooling that has to be taken into account.  But the result is so attractive and so pleasing. And when you cut into it, it's amazing to see that so much work went into one dish. It's no wonder that Tony Shalub (Big Night) was so passionate about his native food - who wants plain pasta and meatballs when it can be combined with salami, cheese, hard boiled eggs, homemade sauce, tiny meatballs and encrusted in a giant "bread."

I can't retype all the directions for this because there are trade secrets for the timpano! No, seriously, an entire book was made with the timpano as the basis.  The book was co-written by Stanley Tucci's sister and I must say, it's a terrific guide.  Many times I use the polpette recipe for simple dinner-fare. The kids and my husband simply love the meatballs so much that for my daughter's first birthday party I made these in the theme of "favorite foods."  They're a perfect bite.

I made the eggs and the meat balls two days before assembling, the sauce one day before and I sliced up the salami and the cheese way ahead of time. Hours before I assembled this, I had to make the pasta (3 lbs of it!) and allow it to cool.  Before making the dough, I shooed everyone out of the house: I needed complete and utter concentration.

Take solice in knowing that this is an undertaking that is fun, even though it's labor intensive. Maybe that's why people love to cook so much - it pleases people while tickling the senses.

Book: Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions by Joan Tropiano Tucci and Gianna Scappin with Mimi Shanley Taft (forward by Stanley Tucci)

Wild Mushroom Crostini: Recipe

One of the easiest things to make: a mixture of wild mushrooms.  By nature, mushrooms are already wild! Ever see a mushroom growing where you want one? Ergo: wild.

For this simple finger food, I sauteed 3 cups of finely sliced mushrooms (baby bellas, shiitake and oyster) with 1/2 onion, finely sliced and 2 Tbsp. Olive Oil. Once the mushrooms were soft and wilted, I added 1 tsp. fresh thyme and 1 Tbsp. balsamic vinegar.

I spread each toasted baguette slice with herb flavored goat cheese and topped with mushrooms.

The Great Zucchini: Recipe

Ever see that Charlie Brown episode with the giant pumpkin? Well picture a giant zucchini...got it in your head? Ok...a young woman in my office came to work the other day with this giant vegetable and claimed she didn't want it - it was too big for one person. Knowing I was having a party, I figured I could use it somehow. Sure enough, turns out that one can make zucchini look a lot like a potato as in potato-latkas. So, voila!

Would you believe that this 4 lb. zucchini only made about 35 pancakes? Truth be told, I didn't utilize the entire thing - I sliced off each end (about 1/2 pound gone from there) and I didn't shred the skin. Also, I had to remove some flesh because the larger this thing grew the more it behaved like a gourd - complete with pumpkin-like seeds and a stringy inside.

These were terrific with a slightly sweeter taste than its potato cousin. I should have served them with a sour cream dipping sauce but by the time I figured that, they were all gone!

Zucchini Fritters
makes about 35 small

5 cups shredded zucchini (use large holes on a box grater), from about 3 1/2 lbs zucchini, squeezed tightly of all liquid*
1/3 cup flour
1 Tbsp. salt
2 eggs, beaten
1 onion, minced

* Use hands to squeeze out liquid and then squeeze again with paper towels
Combine all ingredients and heat oil in a large frying pan until very, very hot. Using a tablespoon to scoop up mixture, form about 35 small balls and then flatten gently into pancakes. To ensure even cooking, do not overcrowd the fryer - place about 4-6 pancakes into the fryer at one time. Turn gently after about 4-5 minutes per side - once it browns on each side.  Remove and drain on paper bags

I made these one day ahead and refrigerated. Reheat in an oven set at 350 for 15 minutes.

AKA: Rice Balls: Recipe

Making rice balls is a fine art. My mother-in-law makes them at the holidays and they're terrific with peas and ground meat. I wanted to give them a try and I always love mini versions of things so I thought these pop-ems would be a good addition to a party menu.  Turns out they were hit!  Of course, the key to risotto is the consistent stirring. So if my recipe doesn't make it clear: STIR!

Pancetta-Rosemary Risotto Balls
makes about 100

4 oz. pancetta, cut into tiny cubes
5 Tbsp. unsalted butter + 1 Tbsp.
1 tsp. Olive Oil
1 onion, minced
16 oz. Aborrio Risotto
8 oz. chicken stock
(2) 14 1/2 oz. cans chicken broth
1 Tbsp. + 1 tsp. Fresh Rosemary
6 oz. Fontina Cheese, shredded
1/2 cup vermouth
1/4 cup warm water
2-3 cups Italian Breadcrumbs

Vegetable Oil for frying

In a large heavy pot (I use my 6 qt. Le Cruset), heat 5 Tbsp. butter and olive oil together until it's foamy.  Add the onion and saute over medium heat until onions lose their shape and begin to soften.  Add the Pancetta and saute another 6 minutes. Stir several times to avoid browning. Add 1 Tbsp. rosemary and saute another minute.

Meanwhile, pour stock and broth into a saucepan and warm over medium-low heat, next to the risotto pot.

Raise the heat on the risotto to high, stirring contents often.  Add the rice to the pot and stir several times to coat the rice with the butter-pancetta; about 1 minute. Just as the rice begins to stick to the bottom of the pot, add 2 ladles of broth to the pot. Stir well, several times, and then lower the heat to medium and let the liquid simmer. Do not allow the rice to stick to the pot - stir more often than you think is necessary.  As the rice expands with moisture and gets softer and larger, the need to stir will lessen - some. But for now, be sure to stir rigorously. Continue to add ladles of liquid and stir until the rice expands and the mixture becomes thick and harder to stir.

After about 30 minutes, add in the vermouth and stir well. Next add in the warm water and stir well. The entire cooking time should be about 1 hour. Near the end, as the rice is almost done (you'll need to taste it to know), add in the remaining tsp. of rosemary and the remaining tablespoon of butter.  Next add in the shredded cheese and stir like mad! The cheese would be the final step - once you add in the cheese, you should remove the risotto from the heat and stir many times to ensure the cheese is evenly distributed and the begins to cool.

Place one half of the mixture into a large bowl and stir each half of the risotto occasionally to speed the cooling process.  Allow the mixture to cool completely - about 3-5 hours.

Once completely cooled and congealed, roll about 1 1/2 inch balls and place onto a large baking sheet. Refrigerate the balls for about 3 hours.  Fill a very deep fryer (I used my wok) with about 6" of cooking oil and heat over high heat until extremely hot - about 5 minutes before ready.  Roll each ball in breadcrumb and working in batches, carefully drop about 6 balls into the fryer at one time. Using a slotted spoon, remove balls after about 30-60 seconds and drain on paper bags. Repeat until all balls are complete.

I made these 1 day before needed and reheated in an oven set at 350 for 15 minutes.

Blue Velvet Aint Got Nothin' on You: Recipe

A few years ago, I discovered red velvet cake. Many people I knew had "discovered" it from the movie Steel Magnolias - but I barely recall that movie and certainly never heard it mentioned. But somewhere along the way I came across this cake - it's very rich, red, interior and the slight hint of chocolate called to me, despite the fact that I would not consider myself a chocoholic. But this cake - this complex cake - had a wonderful flavor so I was determined to find a recipe and make this cake my way (how else?).


After some time, I found a terrific recipe that I use above all others. It yields the richest red and the best quiet-cocoa flavor. Normally I skip the cream cheese frosting and frost, instead, with buttercream. But this time I wanted something different for the exterior. I flirted with a chocolate buttercream but to be honest, this cake requires a sharp color contrast so white frosting is much better. However, I'm serving this cake alongside an Old Fashioned Coconut Cake which already has vanilla buttercream frosting; so, I opted to keep the white but change to a "Fluffy White Boiled Icing." It tastes like...FLUFF! Mmmmmmmmm.....it was so unreal that I think the whole family could have consumed the entire bowl of frosting. So the color was exactly what I wanted and the flavors complement each another.

*** Note of seriousness: Do yourself a BIG favor and only serve this frosted cake the day you make and frost it. Don't leave it overnight before serving it. I didn't show you what it looked like the next day but let's just say that the photo above makes the served-product look like false advertising! Seriously: the protiens in the meringue break-down with any sense of element: heat, cold, whatever! What I served looked like The Blob. But boy was it good!
Red Velvet Cake
by Patricia Mitchell

2 1/4 cups all purpose flour
1 tsp. salt
2 Tbsp. Cocoa
2 1-oz. bottles of red food coloring
1/2 cup crisco
1 1/2 cup sugar
2 large eggs
1 cup buttermilk
1 tsp. vanilla
1 tsp. white vinegar
1 tsp. baking soda

Preheat oven to 350. Grease and flour 2 9-inch cake pans.

Combine the flour and the salt and set aside.

Put the cocoa in a small glass bowl and add the food coloring in gradually, stirring till smooth. Set aside.

Cream together the shortening and sugar - beating about 4-5 minutes at medium speed until fluffy. Add the eggs, one at a time, beating for at least 1 minute before adding the next one.

At low speed, add the flour mixture alternately with the buttermilk and vanilla, scraping down as necessary. Next add the cocoa mixture until color is uniform but do not overbeat! In a small bowl, mix the vinegar and the baking soda (it will foam up...) and then add it to the cake batter but do not mix it - fold it in.

Pour the mixture evenly between the prepared pans and bake about 30-35 minutes or until the tester comes out clean. Allow the cake to cool in the pan for about 10 minutes before turning out - then cool completely before icing.


Fluffy White Boiled Icing
3 Tbsp. Wilton-brand Meringue Powder
1/2 cup cold water

2 cups sugar
1/4 cup corn syrup
1/2 cup water

Whip meringue powder and cold water together until stiff - about 4-5 minutes. Over a non-reactive pot, mix the sugar, syrup and water together and boil. Turn off the heat as soon as it boils and stir a few times to allow it to cool slightly. While the mixer is running, slowly pour in the syrup to the meringue mixture and continue to whip another 4-5 minutes until still and glossy.

* frosting note: Be sure to work quickly with this icing as it will harden slightly because of the meringue. Do not freeze left over frosting and discard after about 24 hours.

** Be careful - the top layer of this cake actually slid off from the bottom layer overnight. So I suggest not putting too much icing in the middle. Had I not put a cover over the cake...it would have been all over my pre-set table!

Easter Sunday: Menu

I know that Easter and Christmas are religious holidays but for me there is nothing better than preparing a festive meal - for the mere sake of actually eating it with friends and family you love. You know I'd say that (and have said it) about Passover or Yom Kippur, as well, don't you?


Truth be told, this year has been a tough one for our family and this holiday has sort of crept up on me. Realizing I needed to prepare and plan, I set the menu while waiting for my daughter to finish her dance class. Once home, I tweaked it a bit and the finishing touches won't actually be complete until Sunday, of course. I tried to pit fancy against tried and true so that I could ensure an "easy" time of it. So here is the plan.

* A note about the lamb: I'm making this one up as I go along so I'll be sure to give a full report on the other side of Sunday. For now, I can tell you I've put a great deal of thought into this dish and I am super excited about it, thus far.


A Very-Spring Easter Sunday Menu

Hors D'Ouevres
* Clam Dip http://meredithsfoodforlife.blogspot.com/2009/04/baked-clam-dip-recipe.html
* Assorted Cheeses, Crackers and Fruit
* Kir Royale

First Course
* Fresh Mozzarella, Sliced Tomato and Fresh Basil with Olive Tapenade Olive Tapenade
* Shrimp Cocktail
* Proscuitto wrapped Melon Melon Wrapped with Proscuitto
* Stuffed, Baked, Zucchini Boats

Second Course
Penne alla Vodka http://meredithsfoodforlife.blogspot.com/2008/12/sauces-recipe.html

Salad Course
Field Greens with Red Pear, Walnuts and Gorgonzola with Lime Vinaigrette

Main Course
* Drunken-Roast Lamb Stuffed with Sundried Tomato, Spinach and Feta Cheese Drunken Roast Lamb
* Salad of Cold Petite Peas and Roasted Pepper Cold Peas
* Yukon Gold and Yam Mashed Potatoes
* Sweet Sautéed Carrots with Honey and Thyme Sweet Carrots

Dessert
* Assorted Fruit
* Giant Easter Basket
* Old Fashioned Coconut Cake Coconut Cake
* Red Velvet Cake Red Velvet Cake
* Ice Cream
* Pastry