Feb
2015

Parmesan Crusted Artichoke Hearts !

categories: Dinner, Homemade Italian, Recipes, Sides

Artichokes, when they are in season, are one of my favorite “vegetables” to prepare. The artichoke is actually the flower’s bud and is a great source of vitamins and minerals such as vitamin K, potassium, iron, and calcium!

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One of our traditonal Italian family recipes is to stuff the artichoke leaves with a breadcrumb butter mixture. To eat, pluck the leaves and pull through your teeth to get a meaty, buttery, breadcrumby bite! Yum!

Don’t count out the great flavor of the artichoke hearts. Typically frozen or canned, artichoke hearts can be a pizza topping or a delicious casserole. Here is one of our favorites!

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Parmesan Crusted Artichoke Hearts
(Serves 8-10 as a side dish)

Ingredients:
2 lbs. frozen artichoke hearts, thawed (OR 2 cans artichoke hearts, drained)
3 tbsp. olive oil
4 cloves of garlic, finely chopped
2 tbsp. fresh basil
1/4 tsp. Sriracha dry seasoning (or red pepper flakes)
Salt/Pepper to taste
1/2 cup parmesan cheese
1/3 cup chicken broth
Brown Butter Breadcrumbs
3 tbsp. butter
1/2 cup bread crumbs

Directions:

Heat olive oil in a large, deep frying pan, add garlic until softened and golden.

Add the artichoke hearts and cook until browned on edges.

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Add basil, dry seasoning, salt, and pepper.

Cook 3-5 minutes stirring to blend together.

Add chicken broth and simmer.

Meanwhile melt butter in a small saucepan.

Add breadcrumbs until golden brown.

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Transfer artichokes to a shallow baking dish and top with breadcrumbs and Parmesan cheese.

Broil on high on top rack until golden brown.

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Enjoy!
Ciao!


Jan
2015

Coast To Coast Super Bowl XLIX Seafood Panini Topped With Old Bay Fries!

categories: Dinner, Homemade Italian, Recipes

Super Bowl XLIX is here! The Steelers didn’t make it (BOO!) We will definitely watch to see the amazing commercials! Good luck to the Seahawks and the Patriots! These two coastal teams have inspired me to create a Seafood Super Bowl Panini, Pittsburgh- style loaded with Old Bay Fries!

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Seafood Panini
(Makes 6 panini sandwiches)

Ingredients:
1 loaf Italian bread, sliced into 12 thick slices
1 lb. package Pana Pesca clam meat and juice
1 lb. jumbo lump crab meat
3 tbsp. olive oil
2 tbsp. Worcestershire sauce
3 cloves garlic, finely chopped
12 slices of fontina cheese
2 tbsp. butter
Old Bay Seasoning
Lettuce, Tomato

Directions:

Heat olive oil in a pan and add garlic until golden brown.

Add clam and crab meat, worcestershire and heat.

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Meanwhile, start the fries. See Recipe Below.

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Butter both sides of bread slices. Grill and flip until golden brown.

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Add 2 slices of fontina cheese on 6 slices of bread and let it bubble and melt.

Top with Old Bay Fries- see recipe below- seafood mixture, lettuce, tomato, and a few shakes of Old Bay seasoning.


Old Bay Fries

Ingredients:
Potatoes –
Old Bay Seasoning
3 tbsp. Olive Oil

Directions:
Oil if using a fryer
Preheat oven to 450 degrees.

Chop 5 potatoes into fries (1/4 inch thick).

Place them into bowl with water for 10 minutes to extract the starch.

Boil a pot of water and add potato fries.

Cook until tender when pierced with a fork.

Drain fries, place in one layer on a cookie sheet.

Place into freezer 20 minutes or until frozen.

Deep fry them or bake in the oven.
If you fry them,
season with Old Bay.
If you bake them,
drizzle with olive oil and season with Old Bay before baking.
Bake for 15-20 minutes until edges are crispy and browned.

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Enjoy the game, the commercials, and the food!!
Ciao!


Jan
2015

Cook With Me! Pittsburgh Public Market’s Ikea Kitchen! Cheesy Meatballs

categories: Around Pittsburgh, Cook With Me! Live at the Public Market, Recipes, Recognition

I was so nervous my hands were shaking, I prepped extra chopped garlic and basil because I could barely handle the knife…
Lights, camera, action. The fear melted away and turned into feelings of excitement and calm. It was as if I was in MY kitchen cooking for MY friends. I finally figured it out EEEEK! THIS is what I should be doing. THIS is what they talk about when they say doing what you love is not a job.

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For my first time cooking live, I figured it should be familiar. I decided to cook Sunday Sicilian Sauce and cheesy meatballs. I only make this 40-45 Sundays per year! And I am pretty well versed in tomatoes, olive oils, and parmesan cheese- thought this would ease my nerves- Ha!

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We are so lucky in Pittsburgh to have the Pittsburgh Public Market, where farmers and vendors sell fresh, local products. I get to cook in the Ikea Kitchen using the best quality ingredients and the audience can easily pick them up on the way out!
Other fresh ingredients not sold at the market come from Pittsburgh’s Strip District and other local businesses.

Thanks to all who shop local, support small businesses, and cook with me! I will be at the Pittsburgh Public Market on February 14th at 11am with a Valentine’s Surf and Turf menu featuring Timmy Reynolds from Penn Avenue Fish Company and Canonsburg’s Sarris Candies Chocolate Fondue for Dessert! Stop down and Cook with me! Free samples and open to the public! RSVP today!

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So for the sauce, I used Cobrancosa olive oil from The Olive Tap, garlic, fresh rosemary and fresh basil from Lengel Bros. Farm Market, Ciao San Marzano tomatoes and Parmesan Reggiano from Pennsylvania Macaroni Co., and the pre-made sauce was full of fresh ox tail from Clarion Farms Beef. We were lucky to sample the sauce by sopping it up with Mediterra Bakehouse Italian Bread sold by The Olive Tap.
Topping it all off with fresh grated parmesan and Shof Kase cheese from Wheel and Wedge is the most important part!!

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Cheesy Meatballs
Makes 18-20 1-1/2 inch meatballs

Ingredients:
1 lb. Ground Beef (Clarion Farms Beef)
4 garlic cloves, chopped (Lengel Brothers Farm Market)
2 tbsp. basil, chopped (optional)
1 egg
1 cup fresh grated Parmesan Reggiano (Penn Mac’s cheese counter)
1 cup fresh grated Wheel and Wedge Shof Kase cheese (Or pecorino romano or even better Locatelli or all 4! Play around and see what you like!)
1/2 cup Cento plain breadcrumbs
Salt and pepper to taste (approx. 10 shakes)

Directions:
Add all ingredients to a large mixing bowl.
Completely mix by hand until well blended.
Roll 1-1/2 inch meatballs.
Place meatballs 1 inch apart on a jelly roll pan.
In a rush?
Bake 375 degrees for 10-12 minutes or until browned and cooked through.
Place into sauce and cook for 15-20 minutes.
Top with fresh grated parmesan cheese.
Not in a rush?
Throw them in the sauce raw and cook for 2-3 hours or until center is cooked through.
Don’t cook them in the sauce longer than 3 hours. Unless you want a chunky meat sauce! The meatballs will break down and fall apart.

Serve with your favorite pasta and always top with fresh grated parmesan!
Enjoy!
Ciao!


Jan
2015

Banana Bread Pancakes!

categories: Breakfast, Recipes

So I guess I didn’t realize it until today, but we really looooove breakfast in our house! The kids and I, that is. When Kevin is long gone for work we whip up pancakes, french toast, crepes, frittatas, bacon, sausage, and all the fixings.

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Today was a snowy morning and we needed the comforts of a sweet and delicious breakfast to get us moving. Our Winter WarmUp Breakfast of choice? Banana Bread Pancakes! They warmed our bellies and made us smile! Try them!

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Banana Bread Pancakes
Makes 6-8 pancakes

Ingredients:
2 bananas, ripe and smashed
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground nutmeg
2 tbsp. brown sugar
2 tbsp. sugar
1 tbsp. cinnamon
1/2 tbsp. vanilla extract
1/3 cup milk
butter and maple syrup

Directions:

In a mixing bowl combine flour, baking powder, nutmeg, brown sugar, sugar, and cinnamon and stir.

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Add mashed bananas.

Add in vanilla and milk.

Whisk until well combined. If mixture is too thick add a little more milk and stir.

Heat a frying pan and add a pat of butter.

Use a 1/3 cup measuring cup of mixture and drop onto pan.

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Cook until batter bubbles and flip.

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Cook until pancakes are done on the bottom and cooked through.

Remove from pan. Add butter and your favorite maple syrup.

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Enjoy!
Ciao!


Jan
2015

Chicken Saltimbocca With Pancetta and Locatelli Romano!

categories: Dinner, Homemade Italian, Recipes

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Comfort Food, Football, Family, Friends, Quality Time…It must be Sunday! Make a beautiful chicken dish served over risotto! This recipe will wow your guests – because it looks totally complicated- but is surprisingly easy!

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Traditionally, Saltimbocca is veal rolled with a thinly sliced prosciutto. I prepared a variation using chicken and pancetta. The Italian Saltimbocca translates “jump in your mouth,” and it will! This dish is soooooo delicious!

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Chicken Saltimbocca
Makes 6 servings

Ingredients:
3 1-1/2 inch thick chicken breasts, split and pounded.
6 slices of pancetta, sliced at your thickness preference
2 cups of fresh spinach (or 1 package of frozen, thawed)
1/2 tbsp. Garlic salt , or 1 clove finely chopped
1/2 cup freshly grated Locatelli Romano cheese
4 tbsp. Olive oil
2 cups chicken broth
6 toothpicks +
Salt and pepper to taste

Directions:

Lay chicken cutlets on a flat work surface.

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Salt and pepper each to taste. (A few shakes)

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Add the sliced pancetta on top of each chicken cutlet.

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In a medium mixing bowl, mix the spinach, 1 tbsp. Olive oil, salt, pepper, and 1 clove of finely chopped garlic or 1 tsp. garlic salt.

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Top each slice of pancetta with 4-5 coated spinach leaves.

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Sprinkle each layered cutlet with fresh grated Locatelli cheese.

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Carefully roll each cutlet, starting at one end roll it up enclosing the layered ingredients.

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Secure with a toothpick. (Or 2)

Add 3 tbsp. Olive oil to a large, deep frying pan and add chicken rolls.

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Brown each side of the rolls, 2 minutes per side.

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Add 2 cups of chicken stock, bring to a boil, and cover with a lid. Cook 8-10 minutes or just until the juices run clear. Be careful not to overcook!

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Remove rolls from the pan, remove toothpicks, and serve with your favorite sides!

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I served this Chicken Saltimbocca over a lemon garlic and onion risotto! It was soooooo delicious!!

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Enjoy!
Ciao!


Jan
2015

Fontina Mac and Cheese! Winter Warmup Comfort Food!

categories: Dinner, Homemade Italian, Recipes, Sides

Baby it’s cold outside!! We just cannot get warm here in Western PA with temps dipping into the teens and single digits. Winter comfort food to the rescue!

Why not a classic mac and cheese? Imagine creamy melted fontina covered noodles, a crunchy Parmesan bread crumb topping, all flavorfully finished with a hidden kick of Sriracha, cayenne pepper, and paprika.

This quick and easy recipe is the perfect dinner or side dish! Surprise your family with a homemade classic!

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Fontina Mac and Cheese
Makes 10-12 side servings or 6 dinner portions(9X13baking dish)

Ingredients:

1 lb. of your favorite shells or macaroni noodles
1/2 cup – 1 stick of butter
1/2 cup flour
1/4 cup Sriracha sauce
1/2 tbsp. Cayenne pepper
Salt/pepper
2 cups whole milk
1 cup heavy cream
4 cups fontina cheese
1 cup Parmesan cheese + 1 cup for topping
2 cups plain Panko breadcrumbs
1 tbsp. Paprika

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, melt butter and whisk in flour to make a roux. (Thickening agent when making a sauce)

Add sriracha, cayenne pepper, salt and pepper.

Do not stop whisking. When thick and well mixed, add milk and cream.

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Continuously whisk 10-15 more minutes – it will bubble and become thicker.

Remove from heat and add fontina cheese and 1 cup of Parmesan cheese.
Mix well and blend until smooth.

Meanwhile, boil pasta until al dente and drain.

Mix cooked pasta with the cheese sauce.

Pour cheese noodles into a deep baking dish.

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Cover the cheese noodles with the breadcrumbs and an extra 1 cup Parmesan cheese. Sprinkle with paprika.

Cover the baking dish with aluminum foil and bake 30 minutes.

Remove foil and bake for an additional 15-30 minutes or until golden brown.

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Enjoy!
Ciao!


Jan
2015

Have You Eaten Your Breakfast?

categories: Around Pittsburgh, Restaurant Review

How about your Second Breakfast?
If you visit the Pittsburgh Public Market you can!

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Head Chef and owner Thomas Wood started his food stand at the Pittsburgh Public Market in the Strip District in mid-November.

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Wood sees the Public Market as an incubator for start-ups to get off the ground, tweak their business model, and find success. With help from the available Market Kitchen, Wood was able to launch his dream venture named after “Lord of the Rings” and “The Hobbit”‘s Second Breakfast.
Wood keeps his ingredients organic, fresh, and local. Many come from other Pittsburgh Public Market vendors, such as Franklin Farms Flour and East End Brewing Company’s beer. Beer for breakfast? As an ingredient, of course!

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I ordered Second Breakfast’s
hugely popular Chicken and Waffles. Wood explained his shredded chicken cooking method. First, he renders the fat from Garrett Farms bacon. Then, browns the chicken in the bacon fat, deglazes with East End Brewing Company’s Monkey Girl beer (when not in season Monkey Boy will do), and slow cooks for three hours. Yummmmmm, and that’s just the chicken. Wood prepared a beautiful, homemade waffle while we chatted, and topped it all off with the sweetest maple syrup!

I took two very lady-like-ish bites and discussed the fabulous flavors and textures of the food. Within minutes of driving down Penn Avenue, I opened the to-go box, picked up the syrup and shredded chicken covered waffle with my hands, rolled it up, and devoured the rest. I seriously felt like Buddy from the movie “Elf,” -sticky syrup all over my face, my hands, my steering wheel, and the front of my jacket. Ha!
Got me, Thom! I had my first ever Second Breakfast and I loved it!!

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Stop and visit the vendors at the Pittsburgh Public Market and see Thom for your Second Breakfast. Have your own public market vendor idea? Ask some questions!

Enjoy!
Ciao!

Pittsburgh Public Market
2401 Penn Avenue
Pittsburgh, PA 15222
Hours:
Wednesday 8-4
Thursday 8-7
Friday 8-4
Saturday 9-5
Sunday 8-4


Jan
2015

Finally, A Perfectly Juicy Pork Tenderloin!

categories: Dinner, Recipes

Tough, dry pork is the worst! Because pork tenderloin is so lean, there is little fat to keep the meat juicy. A few years ago I was looking for a New Year’s Day pork recipe and found an interesting extreme heat cooking method that claimed to produce a perfectly juicy tenderloin.

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The cooking method is 5-1/2 minutes per lb. at 500 degrees. Without opening the oven door. turn off the oven and cook for an additional 35-45 minutes or until the internal temperature reaches 150 degrees.

 

The result is so delicious and I have been preparing pork tenderloin this way ever since!

Extreme Heat Pork Tenderloin

Directions:

Preheat oven to 500 degrees.

Remove the tenderloin from package and rub the meat with garlic, rosemary, and sage -Or your favorite dry seasonings.

Place the tenderloin in a baking dish or roasting pan.

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Cook 5-1/2 minutes per pound. (For example, if your tenderloin is 5.23 lb. Multiply by 5.5 which equals 28.765, so cooking time is 28 mins.45seconds.)

Place it on the bottom oven rack.

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Turn off the oven. DO NOT open the oven door and let the tenderloin continue to cook for 35-45 more minutes or until the internal temperature reaches 150 degrees.

Remove from oven and let stand 10 minutes.

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(I add the drippings from the pan to my gravy because I serve it with mashed potatoes.)

Slice and serve with your favorite sides.

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Enjoy!
Ciao!


Dec
2014

EggNog French Toast! Happy New Year! Salute!

categories: Breakfast, Recipes

I am not an EggNog fan. EggNog as a beverage, that is. We buy it and everyone has a must-have glass/shot WITH or without an alcoholic additive and then, there are tons of thick, milky leftovers! Instead of dumping it down the drain, make a beautiful EggNog French Toast!

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New Year’s Day is the best morning to surprise your family and guests with a fabulous, alcohol- absorbing breakfast!
Here is the recipe:

EggNog French Toast

Ingredients:

1 French baguette or raisin loaf or your favorite French toast bread sliced into 1 inch slices
2 eggs
1-1/2 cup EggNog
2 tbsp. Cinnamon
2 tbsp. Vanilla
1 tbsp. Ginger
2 tbsp. Sugar
1/8 stick of Butter to coat bottom of the pan.

Directions:

Heat butter on medium heat in a frying pan.

Whisk all ingredients in a shallow but deep enough bowl to soak bread.

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Soak bread with eggnog mixture on both sides.

Add coated bread to frying pan once water sizzles when flicked onto hot pan (yes, super technical terms)

Let it cook until slightly browned on first side.

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Turn and cook until slightly browned on other side.

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Remove from heat.

Add butter, sifted powdered sugar, and your favorite maple syrup.

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Serve and enjoy!
Ciao!


Dec
2014

Quick Salted Toffee! A Dessert Table Snack!

categories: Desserts, Recipes

Do you ever need one more small side or snack to put out when company comes over? Like my Italian grandma, I always need one more dish! There is never enough food! Also the perfect homemade host/hostess gift, this toffee is delicious and can be tailored for any occasion! I added peanuts and a festive red and white peppermint topping.

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You can easily add shaved almonds or even a marshmallow layer to make a s’mores version.

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Here is a basic toffee recipe from Pinch of Yum!

And this is how I make toffee:

Ingredients:
1 sleeve saltine crackers
1 cup butter
1 cup brown sugar
1/2 cup peanut butter
1 cup peanuts
1 cup chocolate chips
1 cup unwrapped Hershey’s kisses
3 candy canes, crushed for festive topping

Preheat oven to 400 degrees.

Layer a nonstick baking dish with saltine crackers.

Melt 1 cup brown sugar and 1 cup butter in a pan. Let it rapidly boil for 3-5 minutes. After it thickens, pour it over the crackers.

Bake for 5 minutes.

Add little spoons of peanut butter.
Bake for 1 minute. Spread peanut butter with a spatula and cover with 1 cup peanuts.

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Add 1 cup chocolate chips and 1 cup of Hershey’s kisses.
Bake for 1 minute. Spread chocolate with a spatula.

Top with 3 crushed candy canes.
Freeze for 1-2 hours.
Let it warm up and break apart!

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Enjoy!
Ciao!