One for Kami

Today I took the drive down to The Golden Eagle Deli to pick up some Christmas Eve provisions – kielbasa, pierogis (okay, yes, I should be making my own but it’s a crazy time!), babkas, etc.   

For those unfamiliar, The Golden Eagle is on Lanza Ave.  It is a Polish delicatessen/store. They speak Polish, all of the products are labeled in Polish, it is fantastic.  You walk in the front door and the smell of smoked meats is simply heaven.  You can pick up prepared foods to bring home and eat or stock up on items to refrigerate or freeze. It is definitely worth the trip if you are looking for good, homemade, authentic Polish cuisine.

So, I packed up my provisions and was heading home on River Road when I got to Elmwood Park.

I heard the calling.

I saw the sign.

I pulled in.

River View East!

Oh – heaven on a bun!

River View East 455 River Drive Elmwood Park, NJ

Go there – quickly!

This place has been around forever – well, longer than my lifetime anyway.  As a child growing up in Elmwood Park & Garfield, we logged many hours at River View.  Hot Dogs with chili sauce, French fries with cheese and gravy, cheeseburgers, roast beef, Taylor ham and cheese on a hard roll with extra mustard,  the list goes on.

You order at the counter, wait a brief 2 minutes or so, grab a booth and scarf down your food like it was your last meal and someone was trying to steal it from you.

Here was my lunch – 1 All the way (that’s how you order it), French fries with cheese and gravy (it’s a Jersey thing) and a nice cold Birch Beer – not root beer but creamy red birch beer – it has more of a bite.

The hot dog has mustard, onions and chili sauce.  The chili sauce is THE best in Jersey – hands down.  I know many others who would agree.  I also know of others who would disagree and lean more towards The Hot Grill, Rutts Hutt or even Johnny & Hanges, but this is my opinion and my blog. 

The fries are crisp until they start soaking up all the gravy and ooey gooey cheese.  You could eat the plate when you are done, it’s that good.

Like I said, I spent a lot of time with my family at River View growing up.  Except for my Dad, they have all moved to Florida and I have been missing them something terrible – especially now.

So, I dedicate this blog to my sister Kami who would want to go as soon as the plane hits the tarmac in Newark.  It’s one of her favorites.  She just had a baby and I know now more than ever, she would appreciate a 1 away 1! 

So, maybe that’s what brought me in there.  Me missing her and I knew she would love to be there with me.  Or, maybe it was out of spite that she is not here – well, whichever, this one is for you, Itch!

Children's Birthday Party = Cocktail Time

This morning was our daughter's 8th birthday party.  I think I mentioned in a previous post that we were doing a Polar Express themed movie  party.  I think everyone had a good time but boy, do these kid's parties suck the life out of you!  Don't get me wrong - I wouldn't have changed a thing and I do enjoy throwing them but it's exhausting.

By the time we cleaned up, packed the kid's in the car, loaded up the bags, drinks, presents and other stuff - in the torrential rain - I was done.  And it was only noon.


So, after the presents were opened, pulled apart and organized, it was time for some Mommy juice!

Pear Martini



Like the picture?  It was taken on my floor since my table and counters were filled with papers, dishes, wrapping paper, markers...you get the idea.  But, sitting on the floor to drink your martini is safer anyway.  Closer to the ground = softer landing when you've had too many.

3 oz. Trader Joe's Pear Cinnamon Cider
2 oz. Fresh Squeezed lemon juice
1 tsp sugar
3 oz. Vodka


In a shaker, add ice, and all above ingredients.  Shake well to combine sugar and chill liquid. Take some lemon juice or a piece of the squeezed lemon and run it around the rim of your martini glass. Pour some extra-fine sugar onto a small plate and run the rim of martini glass along the plate to coat with sugar.  Strain martini into glass and drink up!

For this cocktail, I used the Trader Joe's Pear Cinnamon Cider but you can substitue pear nectar if you are not near TJ's.  The cider is awesome and only available at this time of year so if you really like it, stock up now.  It comes in a 64 oz bottle.  If you are not going to use it all  - do not let it go to waste - freeze into ice cube trays and pop out into ziploc bags.  When you are in need of the juice just grab a couple of cubes and use for the drink.  These also make great ice cubes for sangria or other cocktails and by using the juice cubes, you will not water down your beverage.

Also, for the sugar rim, I used Lemon Sprinkles because I had them on hand.  But, like I said, you can use extra-fine sugar or regular sugar.  You can also kick it up by zesting some lemon into the sugar before you juice it for your drink.

Cheers to all my Mommy friends, non Mommy friends and anyone in need of a Martini - especially the ones who have just attended the kiddie parties!

2 suggestions...............

First suggestion - go see Andrea Bocelli live. Seriously.  He was amazing!  

I went last night to the Prudential Center in Newark courtesy of my Aunt Marie (aka Rie, Riezie, Auntie Rie).  Never before have I been so moved by a performance.  The sounds that came out of this man were simply unearthly. 

The tears came down as he performed "Con Te Partiro."

Honestly, I am no sap - and not much of a cryer either but, forget it.  The orchestra started up with those first couple of notes and I was done.  Hooked!

I felt like Julia Roberts in Pretty Woman - the part where she goes to the opera and is bawling like a baby at the end.

Typically, I have always been more of a rocker chick.  With the exception of my deep love - dare I say - obsession with Sting.  And of course, the classic Frank Sinatra/Louis Prima era - especially when I am cooking. I definitely spent a lifetime back then.

I always liked Bocelli and respected what he could do with those vocals.  Download his music or better yet, buy a CD.  It is best listened to loud so you can "feel" it.  Turn it up and see what I mean. 

But, until you hear/see him live, you cannot possibly be able to appreciate what he truly can do.

Thank you Andrea for the beautiful performance.  And thank you, Rie, for the amazing night!  You're the best and I love you terribly!


Okay, the 2nd suggestion is a little less intense and serious.  It was a fun discovery from last night also.  (Thanks again Rie!)

Before the Bocelli concert, we went to dinner, of course!  We decided to go to Porcini's Restaurant in Totowa (awesome meal by the way!) which is a bring your own.  Love the bring your own bottle places!

So, we go into a local liquor store and the first bottle of wine I see is called - okay, can't remember - I'm still trying to find it and will post about it as soon as I do.  It was great and was called Opera something.  I bought it thinking it was appropriate for the evening.

As I perused further into the store, I found this one and could not resist:

The wine is Rebel Red by Middle Sister Wines. 

Honestly, I haven't even tried it yet but am looking forward to a glass later this evening.  I'll let you know.  But how bad can it be - a wine that celebrates the middle sister and sisterhood in general is okay in my book!

Here is what the back of the bottle says:

"Did you know that birth order is commonly believed to have a profound and lasting effect on psychological development?  And that the middle sister has a greater chance of having a special wine named just for her?  A sassy blend of our three favorite red varieties perfect for sipping before, during and after our favorite family meals.  Some people are just born lucky.  Now give me back my blouse."

Love it!!!

They have some other great wines on their website and some pretty cool swagger - great idea for the Christmas buying season! 

Hint hint.....

Order a gift and get a few bottles of wine for yourself.  One stop shopping - my kind of site!!

Lunch with Sue

So, in the midst of post Thanksgiving/pre-Christmas madness, I am also planning my daughter's 8th birthday.  Her birthday is not until January 2nd but last year we had her party before Christmas, so of course, she wanted to do it again this year.

Which, actually gives us a few more creative options.  Last year, we had brunch with Santa at Blue Moon, complete with sombreros and everything!  So, we had to top that!

My friend Sue's son just turned 8 in November and she was in the same boat as me.  We decided to split the venue and have a joint birthday party screening of The Polar Express, complete with kids in pj's and golden tickets. 

So, today, we decided to put together the favors - conveniently at lunchtime when we could have an excuse to have some food together.  Not that we really need an excuse or anything.  Anytime we are in the same room, there is food and drink involved.  This is one of the many reasons I love her. 

My favorite way to eat. My kids would call this a "snack lunch".  Little cheese, little fruit, little pepperoni.  Like I always say, the simplest things are the best. 

Okay, so actually the best part was............

I got the basic idea from a Sandra Lee cocktail but changed it a bit based on what was in the house.  For those of you really analyzing the photo, that is Mimi Sheraton's book Eating My Words on the table behind the food.  This week I decided I would like to be a food writer.

So, for the cocktail, this is what I did:

3/4 bottle Riesling (Caity had the other 1/4 on Thanksgiving) 
1/4 cup sugar 
1/4 cup triple sec
1/4 cranberry pomegranate juice
sliced orange

Pour all your ingredients into a pitcher and stir.  Refrigerate for at least an hour to let the flavors blend.

Now, if Caity (love you - had to throw your name in!) was not over and you are working with a full bottle of wine,  increase the rest of your ingredients to 1/2 cup. 

After favors were finished, we had a wonderful Apple Cobbler with vanilla ice cream for dessert that Sue made.  I planned on taking a picture but then Mary Ellen came over and we got to chatting so I lost focus.  Then there was a little bit left that I thought I would heat up and take a nice little photo of later on, but then I housed it before I got the chance. 

Sorry!  I'll post it along with a photo and recipe soon.  Another good excuse to get together.  Sue - hint, hint.........

I had a date today!

Don't get fresh - it was with my husband. 

It is not often that we get time alone anymore - or ever - for about 8 years now.  With 2 kids, a house and no babysitters, our times alone are few and far between.  So, we improvised and have learned the value of a lunch date.

It was wonderful!  We stayed local and went to Portobello's Restaurant.  We sat at a high top bar table - like adults - because we could.  Anyone with young children can appreciate this.  We ordered a Spring Roll Trio as an appetizer.....

Spring Roll Trio

The best part of the meal, though, by far, was dessert.  We ordered something called Affogato.  It was vanilla ice cream with whipped cream and mini chocolate chips served in a coffee mug with a side of espresso.  The server told us to pour the warm espresso on top of the ice cream.

We obliged.  It was Heaven!

It was simple and delicious - the way food should be. 

If you go to Portobellos, I highly recommend this - it was the best part of the meal - other than the company, of course!

I may have to offer this as an "extra" dessert on Thanksgiving.  It would be simple to duplicate.  I don't currently own an espresso machine, so instead, I will buy the ground espresso and fill my refillable K-cup dispenser and brew it on the smallest cup setting.  Scoop some good Breyer's vanilla ice cream (currently on sale in Shop Rite this week) into a coffee cup, add some homemade whipped cream and top with chocolate chips and you are good to go.

Speaking of Thanksgiving, what is everyone making?  I would love to hear from you. I'm cooking for about 12 and here's the menu.

Turkey - duh!
Cranberry Sauce with Orange & Jalapeno
Sausage Brioche Stuffing
Sweet Potato Souffle
Corn Casserole
Mashed Potatoes
Green Bean Casserole - the Pioneer Woman way
Brussel Sprout Salad
Parker House Rolls
Sauteed Mushrooms

We'll start the day with a Baked Brie En Croute with Carmelized Onions & an Antipasto. Aunt Marie and Catie are in charge of the cocktails and dessert! The only holiday that is ALL about eating - and giving thanks of course. 

Today I'm thankful for the date with my husband!

Thanksgiving Help!

I don't actually need help - well, not with Thanksgiving dinner anyway!


Just had to share.  Check out all these terrific links you can go to for help with your Turkey, Dessert, etc.


Butterball Turkey Talk-Line: 1-800-BUTTERBALL
The Turkey Talk-Line from the folks at Butterball is a great place for answers to turkey questions. The line is open Monday through Friday from 8 AM to 6 PM CST from now until December 21. And the best part of all: it's open Thanksgiving day, starting at 6 AM CST!! TDD line: 1-800-TDD-3848


Perdue Farms: 1-800-473-7383
Find out about roasting, carving, stuffing, gravy and turkey leftovers. Or you can go to www.perdue.com for online help.


Then for your chocolate questions:


Hershey's Consumer Hot Line: 1-800-468-1714
Let the folks at Hersheys walk you through every chocolate question you've ever had. Ask for recipes too! This line is open Monday - Friday from 9 AM to 4 PM EST, all year round. Or go online for recipes to www.hersheys.com.com.


Who new Hershey had a hotline?  I love it!!!


Plus, there is always the standard options if you are just looking for some great recipes: 


www.foodnetwork.com  Gotta love the food network!

www.realsimple.com/holidays-entertaining/holidays/thanksgiving/complete-guide-thanksgiving-recipes-10000001119882/index.html - real simple has 100 of their best Thanksgiving recipes in one place. 




Plus, if you have any questions, you can always call, comment, email me!  I'm happy to help!  I'll be home cooking so if you are in the neighborhood, like I have said before, stop in - just bring wine!  

Big Fat Burger

How do you not love a big fat juicy messy cheeseburger? 

Come on, you know you hear it playing in the back of your mind:

I like mine with lettuce and tomato
Heinz 57 and french fried potatoes
Big kosher pickle and a cold draft beer
Well good god almighty which way do I steer for my

Chorus:
Cheeseburger in paradise (paradise)
Heaven on earth with an onion slice (paradise)
Not too particular not too precise (paradise)
I'm just a cheeseburger in paradise

More lyrics: http://www.lyricsfreak.com/j/jimmy+buffett/#share

I heard it calling me. It wasn't paradise - exactly.  It was a perfect autumn Sunday in New Jersey and it was time to uncover the grill.

After a quick trip to the store, I had all the fixings for this beautiful guy........



Smoky BBQ, Bacon & Carmelized Onion, Monterey Jack Cheeseburger - Heaven on a Kaiser Roll!


Doesn't that look good?  And it tasted even better!

Here is what you need:

For 2 burgers:

1 pound 80/20 ground beef
4 slices bacon
1 medium onion
2 slices Monterey Jack Cheese
2 Kaiser rolls
BBQ sauce - your favorite
pickled jalapenos - optional
mayo
salt and pepper

Here is what I did:

Cook the 4 slices of bacon in a skillet.  Normally, I like to cook my bacon on sheet pans in the oven, but for this, I do it on the stove top in a pan.  Reason being -

Once bacon is cooked, drain off all but 1-2 Tbsp of bacon fat.  Add sliced onions and cook on low until onions get nice and carmelized.  The onions release their natural sugars and are really sweet this way.

For each burger, I took about 6-8 ounces of ground beef.  I used the 80/20 - you need to have some fat for these burgers to keep them juicy.  Roll the patties into a ball and then flatten to desired thickness.  Season with salt and pepper.  Cook the patties on the grill for about 4 minutes, then flip over and cook another 4 minutes.  Baste the cooked side with your favorite BBQ sauce.  Turn over one more time, baste other side with BBQ sauce and add cheese until melted.  I used Monterey Jack but you can substitute with any cheese you like American, Cheddar, Pepper Jack, Provolone. 

To assemble, spread a little mayo on your kaiser roll.  Okay, normally I am NOT a fan of mayonnaise, but something about it blending with the bbq sauce on this burger sends me reeling.  Just a smidgen of mayo - not much.  I promise - you will love it!

Place burger on bun, top with a little more bbq sauce, then add carmelized onions, bacon and some pickled jalapenos if your heart so desires. 

Grab a handful of napkins and if you haven't already done so, open an icy cold beer - because nothing goes better with a good burger then an ice cold beer - no matter what time of year it is.


Dive in!!



Monday Night in Chelsea

Last night I went to New York to meet with admissions at The Institute for Culinary Education and to take my first Food Media Class.  I ended up with so much information and also took an unexpected visit to Eataly.

The meeting went well and I was able to take a tour of the school. Looking into those kitchens made me very nostalgic.  I feel like it was just yesterday when I was 18 and walking into my first culinary arts class.  I wish I could go back for just one day.

I had some time between my meeting and the food blogging class so I crossed the street and went into Eataly.  It was everything I heard it would be. Simple, fresh food, the way it should be. I walked around and took it all in and decided to sit and eat.  After a glass of wine and a TreColore Salad, I was hooked.  I could go back everyday.

Here are a couple pictures.  They are not great quality, I promise I'll get better with that too!

After my wonderful little meal, I headed back to ICE for my "Start Your Own Food Blog" course with Brooke Parkhurst.  I wasn't sure what to expect but was very happy I made the decision to take it.  Brooke was terrific.  She is the author of two blogs, most recent justmarriedandcooking which she writes with her chef/husband.  They also have a new cookbook coming out in the Spring. It was an intimate and informal class so we were able to ask lots of questions.  I gained so much insight and knowledge so here foreword I can figure out what I am doing right/wrong.  (just wait - my blog will get so much prettier soon!) Thank you Brooke!  It was a pleasure.

The Taste of Comfort

Food, that is.  Pot Roast and Mashed Potatoes on a chilly fall day.  Halloween to be exact.

It has been a crazy week since I last wrote and with trick or treating approaching, I decided it would be a good time to pull out the crock pot, pick up a roast, mash up some potatoes and get a little warmth in our tummies. 

There are so many variations of pot roast that you almost can’t get this one wrong.  Worst case scenario, it is not cooked enough - just cook it a little longer – or it is overcooked and a bit dry – add more gravy and time it a little better for next time.

Here is what you need:

Boneless bottom round beef roast

Salt & Pepper

Flour

Red wine  - whatever you are drinking

32 oz container of beef broth – get the good stuff, it makes a difference

1-2 onions

4-5 cloves of garlic

Carrots – depending on size and how many you want – I used 8

Here is what I did:

Take a bottom round roast.  You don’t want any super lean cuts of meat here.  You want one that has some fat on it to keep it nice and moist for the long slow cooking time.

Season it well with salt and pepper and then dredge it in flour.  The seasoning, obviously, will make it taste better and the flour will help with the searing process and to thicken the gravy.

Heat some olive oil (enough to coat the bottom of your pan) in a skillet large enough to hold your roast.  When the oil is hot enough, sear the roast on all sides until it’s nice and brown.  Searing will help hold in the juices and keep the meat moist.

While the roast is browning, cut up an onion or two (depending on how much you like and how big the onion is).  I also like to include garlic.  Smash the garlic cloves with the back of your knife and peel them.  Leave them whole.  The smaller you chop the garlic, the stronger the flavor.  I’m a huge fan of garlic but you don’t want it to overtake the dish.

Once the roast is nicely browned on all sides, take it out of the pan and place into the bowl of your slow cooker.  To the same skillet, add the onions, garlic, 1 Tbsp butter and 3 Tbsp flour.  Sauté for 1-2 minutes until the onions start to get soft.  Add 3 glugs of red wine.  Count it out 1…….2…….3.  Whisk the wine in with the flour/onion mixture until all the flour is incorporated.  You don’t want any flour lumps in your gravy.  Add ½ the beef broth and cook until bubbly.  Pour this into the Crockpot.  Add a bit more beef broth if needed to almost cover the roast.

Put the lid on and set on low.  Doing it this way, the roast will take approximately 6 hours.  If you want to do it in less time, set it to high and it will be done in about 4 hours.

But, what about the carrots?  I was getting to that.  ½ way through your cooking time, peel and chop the carrots and add to the Crockpot.  I don’t like to add them in the beginning because they get too mushy.

But wait, what do I do if I don’t have a Crockpot?  Well, you can borrow one or you can do the whole thing on the stove top.  Follow the directions I listed above, but when you would pour the liquid on top of the roast in the Crockpot, put the roast back into the pot you are cooking with.  Instead of using a skillet for searing, use a stockpot or a dutch oven.  Keep the heat on a low simmer and depending again on the size, the roast should be done in approximately four hours.

When the roast is finished, serve over your favorite mashed potatoes with biscuits on the side to help soak up that good gravy.  Wait – what biscuits? 

These biscuits:

2 cups all purpose flour – plus more for dusting surface of the board

1 teaspoon sugar

1 Tbsp baking powder

1 ½ tsp salt

9 Tbsp cold butter, cut into cubes

2 Tbsp honey

¾ cup milk

Preheat oven to 375 degrees.

In bowl, combine flour, sugar, baking powder and salt.  Cut in butter until it is incorporated.  It should resemble a coarse cornmeal.

Combine milk and honey and add to the dry mixture.  Mix in bowl until it starts coming together. 

Place dough on a floured surface and knead dough.  Add more flour when necessary.  If mixture becomes too dry, it’s okay to add a little milk. 

Roll dough to desired thickness and cut with a biscuit cutter. (I didn’t feel like digging out my cutters so I used the top of a drinking glass to cut into circles.) 

Butter the bottom of a skillet or pan (I used my 12” skillet) and place biscuits in pan.  Cooking time will vary depending on the thickness.  Bake until golden brown.

*To give you an example, I was able to get 15 biscuits out of the dough and baked them for approximately 19 minutes.

Pour yourself a glass of red wine and enjoy. Does it get any better than this?

Yes, actually it does.  As I am writing this, I am thoroughly enjoying the leftovers which taste even better the next day.

Mmmmmango & Ahhhhhvocado

Mango - Avocado - just the sound of these two words invoke a hot summer day for me!  Close your eyes - can't you just feel that warm breeze on your face?  Can't you smell that salt air coming off the water? 

I can.  Even though it is currently 49 degrees here in New Jersey on an October day, I can still imagine myself in Florida enjoying a Mango Martini with a creamy bowl of fresh guacamole in the company of my Floridian family.  

Even though mango's are not in season right now, not that they are every truly "in season" here in NJ, there is a beautiful thing called mango nectar that is available in your local grocery store.  Avocados are still pretty plentiful as well.  You just have to know how to pick them.

So, the other day, I mixed myself up a batch of these wonderful concoctions and brought myself back to August.  Hope you will do the same.  Put on some Buffett, kick back and enjoy...................................

Mango Martini

2 parts your choice of Vodka
1 part Triple Sec
2 parts Mango Nectar
zest of 1/2 lime
1 Tbsp fresh lime juice
ice
cocktail shaker

If making one Martini (seriously - are you really making one?  Don't you have a friend nearby?  If not, find one, if you still can't find one, plan on having 2 ) fill your cocktail shaker 1/2 full with ice.  Like I said, if just making one - the 2 parts can equal 2 ounces.  If you found that friend, the 2 parts can be 4 ounces - are you getting my drift?

Okay, back to business, 2 parts vodka (if you want to turn this into a margarita, substitute the vodka for tequila), then add 1 part triple sec and then 2 parts Mango Nectar*. Add the zest of 1/2 a lime.  You just want green here, no white pithy pieces - they will be bitter. Use a microplane grater, it will give you the best results.   If you can't figure out the zest, come over and I will show you - otherwise, leave it out.  Squeeze some fresh lime juice into that shaker with a citrus press or the back of a spoon jammed into half a lime.  Shake well.  Strain into a ready and waiting Martini glass and have at it.

** Mango Nectar can be found in a variety of places in your local store.  Sometimes you can find it in the produce section near the specialty juices.  These tend to run you a bit more money but they are typically a better quality. You can also find them in cans or resealable containers in the Spanish or Latin section of your grocery- near the Goya products.  These have a longer shelf life.  If you are not going to use it all that day or within the next few days, you can freeze the juice in ice cube holders.  Once frozen, pop them out into a freezer safe bag or container and keep them for when you need them again.  This way, you can use the mango ice cubes to chill your martinis in the future and they won't get watered down by regular ice.

Here's a picture...............

The little green bits is that zest we were talking about. 

On to the guacamole.........

I LOVE GUACAMOLE!!  After 16 years of convincing, so does my husband - and he has become somewhat the guacamole snob at that! 

Following is how I make mine.  This is not a technical recipe.  You should base it on taste and the ingredients you are working with.

Guacamole

2 avocados, peeled, pitted and removed from skin (if you want the technicalities of how to do this, e-mail me or bring your avocados over to share - seriously, no one has taken me up on this yet!)

2-3 cloves of garlic chopped

1/2 chopped tomato

1/4 chopped onion

handful chopped cilantro

1/2 - 3/4 chopped jalapeno pepper

juice of 1/2 lime

salt and pepper to taste

In a bowl, add your avocados and garlic.  Mash with the back of a fork.  Do not overmash, you want some texture.  Then add in garlic, tomato, onion, cilantro and jalapeno and mix again with fork.  Squeeze in the juice of the lime and salt and pepper.  Taste it, if you like it hotter, add more jalapeno. 

Remember, as with anything, adjust it to your taste.  Here's a picture of the one I made this weekend..........

I will work on getting a new camera to take some better pictures!

In the meantime, cheers to all my wonderful friends and family who have been so supportive!!  And thank you to you all for all your comments!







Fresh Pasta

I'm talking handmade fresh egg pasta.  The good stuff!

There are 2 basic kinds of pasta, the fresh which is made with a soft wheat flour and egg or the boxed kind made with hard wheat or semolina flour and water.  The homemade egg pasta usually includes the flat noodles, fettuccine, lasagne, etc. and the stuffed pasta; like a ravioli or tortellini.  The boxed kind is the solid shapes which could include the fettucines, lasagne, farfalle, penne, ziti, etc.

One of the biggest differences in these pastas, aside from taste, would be the texture.  The homemade is smoother and more porous.  It sucks up the sauce.  The boxed pasta has more of a bite to it and embraces the sauce more than sucking it up.

Does this make sense?  You've got to try them both to really understand.  If you have a pasta machine at home (the hand cranked variety) pull it out, dust it off and have a go at it.  If you don't have one and you're in the neighborhood, drop by, I'm happy to loan it to you.  Otherwise, give me a call and we can make it together.  If you are really feeling adventurous, you can roll it out by hand the real old fashioned way!

Now, most of my pasta inspiration has come from the great Marcella Hazan, the Godmother of Italian cooking.  If you are not familiar, pick up one of her cookbooks and check it out.  She is inspiring! Her book Marcella Cucina is probably one of my favorites.  There are beautiful pictures and recipes.  She is a wealth of information.  I read this book like a novel.  Starting on page 112 is the pasta section.  Read through it before you start because she gives great tips and information on working with the dough.  There are step by step pictures which makes it even easier.  

So, the basic recipe for egg pasta is flour and of course, egg.  The basic ratio is 2 large eggs to 1 cup of flour.  Now, this can vary based on the eggs as well as the humidity in your kitchen.  I have made this pasta before where the ratio was perfect.  Yesterday, I needed to add more flour and had to use almost 1 1/2 cups of flour.

I was going to give you a condensed version of how to make the pasta but there really is no way of cutting it down to put it in this blog.  You really need the details.  Definitely consult Marcella's book for a full detailed explanation.

Couple tips, though....

*As with any recipe, make sure your workspace is set up with everything you need.  Set up the pasta machine or a large workspace if you are rolling out the dough by hand.  Have some clean dry kitchen towels laid out to put your pasta on and of course, your eggs and flour and a fork.

*Start with a clean dry cutting board, preferably wood.  Put the flour in the center of the board and make a well.  Now, why don't I do this in a bowl, you might ask?  It is better on the cutting board because you can control the amount of flour you are using.  You may need more, you may need less.  This way you can push it to the side if you are not going to need some of it.  Crack the eggs into the well and beat with a fork as if you are making scrambled eggs. 

*Knead the dough by hand for 8 minutes.   Then, divide the dough.  Use the ratio of the amount of eggs you used times 3.  This is how many pieces you want to divide your dough into.  For me, it was 2 eggs so I divided it into 6 pieces.  This is important!  The pieces of dough may look small.  You may be tempted to work with the one big piece of dough (as I was and did the first time).  The end result will be you trying to crank the dough through the machine while walking a huge ribbon of dough across the room (like I did)!  Eesh - don't question Marcella!!

Following is one of my favorite recipes.  It consists of some of the things I always have in the refrigerator and pantry.  If you don't have or don't like white wine - what?! - you can substitue chicken broth.  If you don't have fresh, substitute your favorite boxed pasta. 

Fresh Pasta with Bacon & Rosemary

Quick note before you make this - it's a good idea to heat the serving bowl before adding the pasta.  If you have an oven safe bowl, put the bowl in the oven at 100 degrees so it is warm.  If you do not have have an oven safe bowl or you are not sure if it is, add some of the boiling pasta water to the bowl to heat it and then drain the water before adding the pasta.  The reason you heat the bowl is so the pasta does not get cold right away and it helps the cheese to melt into the pasta quicker.

 

1 lb fresh homemade pasta

2 large cloves garlic, peeled and sliced thin

1/2 chopped onion

3/4 pound chopped bacon

4 Tbsp butter

2 sprigs Fresh Rosemary

White Wine

Parmiggiano Reggiano or Pecorino Romano cheese (the hard cheese for grating - not the preshredded stuff or the fake stuff that comes in a green can - this I must insist on!)

Bring a large pot of salted water to a boil.

In a large skillet, cook the chopped bacon until nice and crispy.  Remove bacon from pan to a plate lined with paper towels.  Pour off all but about a Tablespoon of bacon fat. 

Add pasta to boiling water. 

While pasta is cooking, to the skillet, add 2-3 Tablespoons of butter and the chopped garlic and onion.  Saute until onion becomes nice and soft.  Add rosemary and give it a few turns in the pan until it becomes nice and fragrant.  Carefully, add a glug or two of white wine. (always be careful adding any alcohol to a skillet as it is very flammable!) Cook for a minute or two then remove rosemary.

Drain pasta and pour into heated bowl.  Add grated cheese to pasta at this point and toss so the cheese melts and clings to the pasta.  Add sauce, reserved bacon and 1 Tbsp remaining butter.  Toss together with some salt and pepper and serve immediately.  You can add some additional cheese and red pepper if you like - which I do. 

Now, you may be saying - "Oh, all that bacon and butter!" Get over it! Remember, you're not eating like this everyday.  Have a salad tomorrow and redeem yourself.  It is SO worth it!

  

A Bowl of Soup

Just the sound of that is comforting isn't it? 

It's been a crazy week and the other day, I was trying to think of something for dinner that wasn't complicated and I could throw together with what I had on hand.   Chicken Soup popped into my mind and that was it, it was all I could think of.

I did have to stop at the store for the chicken and also picked up a nice crusty loaf of Rosemary Herb bread because, hey, why not, you have to have something to sop up those last bits of broth at the bottom of the bowl that you can't get with the spoon.

So, here is how I made it.  (Now, forewarning, there are no measurements here and most are guesstimates so don't get mad if you are a very strict, measure everything kind of person.  There will be recipes here in the future with actual tablespoons and teaspoons and cups but not for this one.  Comfort food just needs to come together, it can't be predicted and precise - it needs to be made from the heart.)

Take a little olive oil - enough to just barely coat the bottom of a pot and add 2 half chicken breasts on the bone patted dry.  Dry the chicken so the oil doesn't splatter when you put the chicken in. Sear the chicken well on both sides.  Remove the chicken from the pot to a plate.  Add diced onions and garlic - as much or as little as you like.   I used a small onion and 3 cloves of garlic.  Saute them around a little until they start getting soft.  Add some white wine - gotta have the wine, remember my last post? How much?  A couple glugs or I guess about 1/4 cup.  Cook about a minute or so.  Then add the chicken back to the pot and pour in about 6 cups chicken stock. (If you don't have the stock, add water, the stock will give it a richer flavor though.)  Heat the chicken stock to a slow simmer, then add your veggies.  Now this is where you can get crazy!  Add any kind you want! I cut up a redskin potato, 4 peeled and cut carrots and celery.  I let that cook about 15 minutes or until the potatoes started to get tender and the chicken is cooked. (use your meat thermometer and check the  chicken-when it hits 165 degrees, its done).  Take out the chicken, pull it off the bone, and throw the meat back in. Then I added cut up zucchini, mushrooms and a dekerneled ear of corn.  Throw in some salt and pepper and let the party come together!  In a separate pot, I cooked some pasta to add but you could leave it out, otherwise, add some cooked rice. I finished it with some chopped fresh parsley and basil from the garden and some grated fresh Parmesan cheese.  Oh, and I added some red pepper cuz I like it spicy!

And, in the meantime, while it was cooking, I did homework with the kids, set the table, went for a bike ride, etc.  With this kind of soup, you can just let it simmer.  It doesn't require a whole lot of attention.

Now, if you don't have the chicken on the bone, you can use chicken breasts or tenders, just reduce the cooking time on the chicken.  If your not a fan of the bird, leave it out and make it a vegetable soup. If you don't have fresh veggies on hand, throw in a bag of frozen.  There are so many variations.  Don't try to over complicate it - substitute with what you like.  That is what cooking is all about, taking a basic recipe and making it your own.  It's your kitchen and your soup, add what you want, the food police aren't coming.  They are home having dinner.

Oh boy, here we go......

my first post - my husband made me do it!

I love food - all food - and everything food related. I love cooking food, eating food, talking about food, reading about food and growing food! 

And drinking, I love drinking - not like I need to be in a 12 step program kind of drinking - just sitting and having a cocktail, glass of wine or even a good cup of coffee with friends kind of drinking. Or sometimes a drink alone is good.........wait, maybe I do need that 12 step program!

Seriously, though, I am starting this blog with the little push/shove of my wonderful husband who has been so supportive and encouraging as I try to get my toes back into the food service industry.

I have been a stay at home Mom for the past 8 years and my food service skills have gotten a little stale to say the least.  Can you say frozen chicken fingers and macaroni and cheese?

So, I decided I would like to further my education and get my Associates or Bachelors Degree in Culinary/Restaurant Management.  I graduated many years ago from the New York Restaurant School but, unfortunately, it will not get me to where I want to be these days.  Where I would like to go with this is hopefully into some form of Food Writing, Culinary Producing, R & D, Test Kitchen work, etc. 

Hence, the blog.  Mike (my husband) suggested I start one to get some practice in food writing and thought it would be helpful for my resume as well.  I also think he is getting tired of my rantings and figured this would be a good way for me to get it out of my system so he won't have to hear it anymore!

So starts my journey of brushing up on my culinary knowledge, refining my knife skills, practicing the Mother Sauces, etc.  I thought I would chronicle it and use this as an online journal of my ventures.  I promise to include some recipes and probably some funny stories, and like I mentioned earlier, some good drinks along the way as well.

No more boxed cakes or jarred tomato sauces here.  I hope that you will check back in and read of my adventures.  I'll be practicing alot so if you are in the neighborhood and are looking for a bite to eat, stop by.  Bring wine.