Does anyone else plan their day around food? Do you brush your teeth in the morning and think about the menu for dinner? What can I make, what do I really want to make.....?? I suppose that it is a better vice than some others....but really, do you admit that food is your first language??
So many people spend their money on designer handbags, or shoes.....loads of jewelry ,or maybe drugs and alcohol.....if I add up my monthly budget, the biggest expense is food. Sometimes eating out, but usually, cooking. Entertaining is second nature to me.......love to have a crowd over for dinner.
As you have probably noticed, all recipes posted are good for a crowd....fairly easy for that 'dinner in a hurry'......let me know what you think so far!!
Tuesday, August 31, 2010
Saturday, August 28, 2010
Irish Day French Toast ala Gina
Every year on the first Saturday in October, Long Beach New York has an Irish Day Parade. I happen to live on the parade route so I have a brunch, invite all my friends...and we eat and drink and watch men in Kilts with bagpipes march by..............it is a great day.
Brunch can be fun. I always like to have people over for brunch but I hate to spend the morning cooking, so I borrowed this recipe from my sister Gina. Gina is an amazing cook. Every meal at her home looks like something out of Gourmet Magazine. She always has the perfect food with the perfect table setting. I of course usually have mismatched plates and end up serving in the same dish that I baked it in……anyone who has ever eaten in my home knows that casual is the ONLY method in my house. Gina’s French toast is the single most asked for recipe in my arsenal. Everyone who tries it wants to make it. This is a good one folks…….easy and fast and do ahead of time. Like all of Gina’s things, it is perfect.
GINA’S FRENCH TOAST
1 c Brown Sugar
½ c butter
2 T corn syrup
2 apples, peeled and sliced
5 eggs
1 ½ c milk
1 t vanilla
1 loaf French bread, cut into ¾” slices
1 c pecans
Cook sugar, butter and syrup until syrupy. Pour into 9” x 13” baking dish.
Spread apples slices and pecans over the syrup. Place bread on top. Wisk remaining ingredients and pour over bread. Cover and refrigerate overnight. Bake uncovered for 40 minutes at 350. Cut into squares and serve with maple syrup.
Brunch can be fun. I always like to have people over for brunch but I hate to spend the morning cooking, so I borrowed this recipe from my sister Gina. Gina is an amazing cook. Every meal at her home looks like something out of Gourmet Magazine. She always has the perfect food with the perfect table setting. I of course usually have mismatched plates and end up serving in the same dish that I baked it in……anyone who has ever eaten in my home knows that casual is the ONLY method in my house. Gina’s French toast is the single most asked for recipe in my arsenal. Everyone who tries it wants to make it. This is a good one folks…….easy and fast and do ahead of time. Like all of Gina’s things, it is perfect.
GINA’S FRENCH TOAST
1 c Brown Sugar
½ c butter
2 T corn syrup
2 apples, peeled and sliced
5 eggs
1 ½ c milk
1 t vanilla
1 loaf French bread, cut into ¾” slices
1 c pecans
Cook sugar, butter and syrup until syrupy. Pour into 9” x 13” baking dish.
Spread apples slices and pecans over the syrup. Place bread on top. Wisk remaining ingredients and pour over bread. Cover and refrigerate overnight. Bake uncovered for 40 minutes at 350. Cut into squares and serve with maple syrup.
Friday, August 27, 2010
Gary's corn casserole
Every time I say that I am making ‘Gary’s corn casserole’ my sister corrects me and reminds me that it was originally her recipe. Oh well, I had it first at my brothers, so he gets the credit on this one. When we lived in California, we could not have a party without Gary bringing his corn casserole. It was requested and required by all who attended.
My version of “Gary’s Corn Casserole”
1 box Jiffy corn muffin mix
1 egg
1 onion (medium)
1 C nonfat yogurt – French vanilla
1 can whole kernel corn
1 can creamed corn
A splash or two of thai chilli sauce
Mix everything together, pour into a baking dish (8X11 pyrex, or tin, or metal pan).
Bake for 40 Minutes at 350. Take out and let sit for a few minutes before serving HOT.
Gary usually added HOT peppers to give his casserole some bite. You can add chives, hot peppers, really anything that you want. I like the thai chili sauce for just a touch of sweetness and kick at the same time.
My version of “Gary’s Corn Casserole”
1 box Jiffy corn muffin mix
1 egg
1 onion (medium)
1 C nonfat yogurt – French vanilla
1 can whole kernel corn
1 can creamed corn
A splash or two of thai chilli sauce
Mix everything together, pour into a baking dish (8X11 pyrex, or tin, or metal pan).
Bake for 40 Minutes at 350. Take out and let sit for a few minutes before serving HOT.
Gary usually added HOT peppers to give his casserole some bite. You can add chives, hot peppers, really anything that you want. I like the thai chili sauce for just a touch of sweetness and kick at the same time.
Monday, August 23, 2010
Timbale can make Peter Pan Fly.....
Our Italian traditions seem to crop into every holiday meal. Timbale is a dish that my Aunt always serves for New Years day. She has a big gathering of 30-40 people and serves Timbale as the first course. She serves this pasta delicacy with a little sauce and tiny little meatballs. Of course, I have adapted this wonderful tradition to my lifestyle, making it a little easier to prepare. “Timbale could make Peter Pan fly…..”as Cugino Marco says…
Timbale adapted from Aunt Lina
Line a 10” springform pan with pie dough. I usually use Pillsbury premade dough that comes in a box in the refrigerator section of the grocery store. Roll out dough and press to fit pan.
Cook 1 ½ lb penne, the smallest size that you can find. Let cool.
In a skillet, brown about 1/2 lb ground meat – whatever kind you like. Season with garlic, pepper, basil. Add ½ lb frozen spinach, stir until all is cooked and set aside to cool.
Make a red sauce. Sauté crushed garlic in olive oil in bottom of sauce pan. Add 3 cans crushed red pack tomatoes, oregano, basil, pepper, wine, touch of honey….. let cook for about 45 minutes. The sauce needs to be thick or it will make the dough soggy and the timbale won’t stay together.
Make a white sauce (béchamel). 1 stick butter, flour to create a roué, add milk (about 3 cups) and stir continuously to thicken. Sauce should be very thick – the constancy of wall paper paste. Season with nutmeg, garlic powder, white pepper.
Toss Pasta with a little red sauce, just enough to give it a little color. Put some red sauce and some white sauce at the bottom of the pan. Sprinkle with Parmesean or Romano. Put 1/4 of the pasta on top. Cover with some of the white sauce, a little of the red sauce. More Cheese. Put ¼ of the pasta.. Cover with the meat/spinache mixture. Sprinkle generously with parmesean or romano. Cover with another ¼ of the pasta. Again cover with some of the white sauce and some of the red sauce. Put the remaining pasta on top. Top with the rest of the white sauce, more cheese.
Cover with another piece of pie dough. Seal the edges well. Bake at 350 for about an hour or until nicely browned on top.
Let the timbale sit for about ½ hour or 40 minutes so it sets and stays together when cut. The longer it sits, the easier it is to serve.
Cut into wedges. Serve with red sauce. I also like to make little meatballs to serve with the timbale, just like Aunt Lina does……..a nice little bite with each bite of pasta…
Timbale adapted from Aunt Lina
Line a 10” springform pan with pie dough. I usually use Pillsbury premade dough that comes in a box in the refrigerator section of the grocery store. Roll out dough and press to fit pan.
Cook 1 ½ lb penne, the smallest size that you can find. Let cool.
In a skillet, brown about 1/2 lb ground meat – whatever kind you like. Season with garlic, pepper, basil. Add ½ lb frozen spinach, stir until all is cooked and set aside to cool.
Make a red sauce. Sauté crushed garlic in olive oil in bottom of sauce pan. Add 3 cans crushed red pack tomatoes, oregano, basil, pepper, wine, touch of honey….. let cook for about 45 minutes. The sauce needs to be thick or it will make the dough soggy and the timbale won’t stay together.
Make a white sauce (béchamel). 1 stick butter, flour to create a roué, add milk (about 3 cups) and stir continuously to thicken. Sauce should be very thick – the constancy of wall paper paste. Season with nutmeg, garlic powder, white pepper.
Toss Pasta with a little red sauce, just enough to give it a little color. Put some red sauce and some white sauce at the bottom of the pan. Sprinkle with Parmesean or Romano. Put 1/4 of the pasta on top. Cover with some of the white sauce, a little of the red sauce. More Cheese. Put ¼ of the pasta.. Cover with the meat/spinache mixture. Sprinkle generously with parmesean or romano. Cover with another ¼ of the pasta. Again cover with some of the white sauce and some of the red sauce. Put the remaining pasta on top. Top with the rest of the white sauce, more cheese.
Cover with another piece of pie dough. Seal the edges well. Bake at 350 for about an hour or until nicely browned on top.
Let the timbale sit for about ½ hour or 40 minutes so it sets and stays together when cut. The longer it sits, the easier it is to serve.
Cut into wedges. Serve with red sauce. I also like to make little meatballs to serve with the timbale, just like Aunt Lina does……..a nice little bite with each bite of pasta…
Sunday, August 22, 2010
Pleasure Tiki Pineapple Upside Down Cake
Our trip to the Bahamas inspired many variations on traditional recipes. I concocted this Coconut Pineapple upside down cake and it really does take the traditional cake to a whole new level.
Pleasure Tiki Pineapple Upside Down Cake
1 can Sliced Pineapple – save all the syrup
4 T butter
1c brown sugar
Candied cherries
1/3 c shortening
½ c granulated sugar
1 egg
1 t vanilla
1 c flour
1 ¼ t baking powder
¼ t salt
1 c toasted coconut
Drain pineapple saving all syrup. Melt butter and pour into 8x8 round pan, skillet or springform pan. Add brown sugar and 1 T pineapple syrup and spread to cover bottom of pan. Arrange pineapple slices in bottom of pan. Put candied cherry in center of each pineapple slice. Sprinkle toasted coconut to fill in all holes and spaces.
Cream together shortening and sugar. Add egg and vanilla. Add dry ingredients alternating with ½ c pineapple syrup. Spread over pineapple. Bake at 350 for 40-45 minutes. Cool 5 minutes and invert onto plate. If you use a springform pan be sure to put a tray underneath as the butter/brown sugar will tend to ooze out the edges. We usually attack this cake while it is hot out of the oven……….
Pleasure Tiki Pineapple Upside Down Cake
1 can Sliced Pineapple – save all the syrup
4 T butter
1c brown sugar
Candied cherries
1/3 c shortening
½ c granulated sugar
1 egg
1 t vanilla
1 c flour
1 ¼ t baking powder
¼ t salt
1 c toasted coconut
Drain pineapple saving all syrup. Melt butter and pour into 8x8 round pan, skillet or springform pan. Add brown sugar and 1 T pineapple syrup and spread to cover bottom of pan. Arrange pineapple slices in bottom of pan. Put candied cherry in center of each pineapple slice. Sprinkle toasted coconut to fill in all holes and spaces.
Cream together shortening and sugar. Add egg and vanilla. Add dry ingredients alternating with ½ c pineapple syrup. Spread over pineapple. Bake at 350 for 40-45 minutes. Cool 5 minutes and invert onto plate. If you use a springform pan be sure to put a tray underneath as the butter/brown sugar will tend to ooze out the edges. We usually attack this cake while it is hot out of the oven……….
Friday, August 20, 2010
Flaming ball of dough.............
Every chef has a signature. Unfortunately for me, with my dear cousin Sonia, my signature happens to be my ‘Flaming Ball of Dough”…aka Pizzza on the BBQ. Instead of bread, I like to take pizza dough, stretch it out on the grill and crips one side, then flip it over and add olive oil, rosemary, garlic, black pepper and a little parmesean. It cooks in no time and is the best summer bread……….unfortunately, if you turn your head for even a minutes, it becomes a ‘flaming ball of dough’…..
FLAMING BALL OF DOUGH
Pizza dough, 1 recipe. If I don’t have time, I use any dough available in the refrigerator section of the grocers…….it is all good.
Any toppings you want – I like to use olive oil, garlic, rosemary, black pepper, parmesean ( I also like to use thai chili sauce with sliced zucchini and onion, a little parmesean)
No matter what you put on top….only bake on the grill for a few minutes, until it is crisps, puffed and brown…..
Please, try to avoid the ‘flaming’ part, it only leads to ridicule at family outings……
FLAMING BALL OF DOUGH
Pizza dough, 1 recipe. If I don’t have time, I use any dough available in the refrigerator section of the grocers…….it is all good.
Any toppings you want – I like to use olive oil, garlic, rosemary, black pepper, parmesean ( I also like to use thai chili sauce with sliced zucchini and onion, a little parmesean)
No matter what you put on top….only bake on the grill for a few minutes, until it is crisps, puffed and brown…..
Please, try to avoid the ‘flaming’ part, it only leads to ridicule at family outings……
Tomato Pie - the spirit of all things summer
Tomato pie has become one of the staples at almost every summer dinner. Everyone seems to like the freshness of the pie with whatever happens to be coming off of the grill.
You can make many variations of this pie by changing the mustard to pesto, or changing the kind of cheese ( I always make different combinations). Feel free to experiment and make this pie your own signature dish! It is fast and easy……
TOMATO PIE
Pie dough - I but the Pillsbury in a box - in the refrigerater section. Just roll in into the pie plate...
5-6 plum tomatoes (regular tomatoes tend to have too much water in them stick to the plum tomatoes if you can)
Fresh basil
Olive oil to drizzle
Dijon mustard, or any mustard, or pesto
Fresh mozzarella (also love to use gruyere or a combination of the two, or cream chees, or brie, whatever you like...)
Place pie crust in pie plate. Again, I like to use the Pillsbury pie crust from the refrigerator section of the grocery. Just roll out and put into the pie plate. Do not flute the edges, just let them hang over the sides.
At the bottom of the plate, spread Dijon mustard. Only 1 or 2 tablespoons, depending on your taste. Spread all over the bottom. I sometimes change this to a spicy mustard of some kind, or a honey mustard……lots of good mustards to choose from. If you don’t like mustard, this recipe is also good with a nice pesto at the bottom.
Over the mustard, put your cheese. Just slice or shred the cheese and place over the mustard to cover the bottom…….don’t be stingy, this layer will melt and really give the dish flavor and texture!
Thinly slice the tomatoes and arrange to cover the cheese. It is okay if there are a few layers of tomatoes, I just fill the pie plate with tomatoes all the way to the top. I then drizzle the tomatoes with a little olive oil. I chop a few leaves of fresh basil and sprinkle on top….then add a little black pepper. I then fold the pie shell edges in over the tomatoes…..it gives it a very rustic looking peasant pie.
Bake for about 40 minutes at 375……..let sit for about 10 minutes before serving so that the cheese sets a bit.
You can make many variations of this pie by changing the mustard to pesto, or changing the kind of cheese ( I always make different combinations). Feel free to experiment and make this pie your own signature dish! It is fast and easy……
TOMATO PIE
Pie dough - I but the Pillsbury in a box - in the refrigerater section. Just roll in into the pie plate...
5-6 plum tomatoes (regular tomatoes tend to have too much water in them stick to the plum tomatoes if you can)
Fresh basil
Olive oil to drizzle
Dijon mustard, or any mustard, or pesto
Fresh mozzarella (also love to use gruyere or a combination of the two, or cream chees, or brie, whatever you like...)
Place pie crust in pie plate. Again, I like to use the Pillsbury pie crust from the refrigerator section of the grocery. Just roll out and put into the pie plate. Do not flute the edges, just let them hang over the sides.
At the bottom of the plate, spread Dijon mustard. Only 1 or 2 tablespoons, depending on your taste. Spread all over the bottom. I sometimes change this to a spicy mustard of some kind, or a honey mustard……lots of good mustards to choose from. If you don’t like mustard, this recipe is also good with a nice pesto at the bottom.
Over the mustard, put your cheese. Just slice or shred the cheese and place over the mustard to cover the bottom…….don’t be stingy, this layer will melt and really give the dish flavor and texture!
Thinly slice the tomatoes and arrange to cover the cheese. It is okay if there are a few layers of tomatoes, I just fill the pie plate with tomatoes all the way to the top. I then drizzle the tomatoes with a little olive oil. I chop a few leaves of fresh basil and sprinkle on top….then add a little black pepper. I then fold the pie shell edges in over the tomatoes…..it gives it a very rustic looking peasant pie.
Bake for about 40 minutes at 375……..let sit for about 10 minutes before serving so that the cheese sets a bit.
The new italian dressings...........
Cooking has changed. Our lives have changed. Women used to stay home and cook and clean and take care of their husbands and families. It was a full time profession, and my mother was a master of the fine art of ‘house wife’. I always loved to come home from school and smell fresh baked cookies, or the scent of spaghetti and meatballs wafting across the doorway as I entered the house. Mom would think nothing of having a cocktail party for 50 people, all homemade food of course. Dinner was always fresh, delicious, and somewhat gourmet. Mom is a great cook and experimented on us regularly. We would have Shepard’s Pie one night, and Vitella Tunato the next. Our meals were a mixture of Italian, French and American cuisines, with a little Chinese, Lebanese and Greek thrown in every now and then. Mom taught us how to enjoy cooking and baking……..enjoying our time in the kitchen. She taught us that italian dressing can include blue cheese or parmesean to give it a new twist.....a 'new italian dressing' !
Working full time definitely puts a cramp in the time I have available for cooking. When I get off the train at night it is already 7 pm…I want dinner!! I love to cook, so whatever is made during the week has to be fast and easy. Weekends can allow more time to experiment but I still tend to be an improvisational cook. Whatever I have, I use. Whatever I don’t have, I improvise or do without……..some of my best creations have been a result of creative omissions!!
I am what some people call a ‘foodie’. At breakfast, I talk about lunch, at lunch, I talk about dinner and at dinner, I talk about what we will eat tomorrow! It is a sickness, and I am sure that there may be support groups out there, but food is a happy comfort ‘spice’ in my life.
Working full time definitely puts a cramp in the time I have available for cooking. When I get off the train at night it is already 7 pm…I want dinner!! I love to cook, so whatever is made during the week has to be fast and easy. Weekends can allow more time to experiment but I still tend to be an improvisational cook. Whatever I have, I use. Whatever I don’t have, I improvise or do without……..some of my best creations have been a result of creative omissions!!
I am what some people call a ‘foodie’. At breakfast, I talk about lunch, at lunch, I talk about dinner and at dinner, I talk about what we will eat tomorrow! It is a sickness, and I am sure that there may be support groups out there, but food is a happy comfort ‘spice’ in my life.
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