Tasty Thursday!

Hello!

Food, food, everywhere! Not a morsel I want to eat!

Do you ever have those days?

I mean, you are hungry, but you really do not know what you want!

I have plenty of food in the house, but I do not feel like making something just for me and none of it appeals to me!

A new restaurant opened in downtown Syracuse: Dolce Vita - Gabriel and I may have to go check it out today!

What I really want is dim sum from Yank Sing.



Dumplings!



Dim Sum breakfast!



Alas, Yank Sing, lovely restaurant, is located in San Francisco and they DO NOT deliver to New York! The nerve!!!

I even called one day and asked them to fed-ex dim sum to me, but they would not do it!

Don't know what Dim Sum is? Oh - for shame! Check out wikipedia for an explanation!




Puffs



Wontons


Happy Eating!

Mangia Monday!

Hello!

It is Mangia Monday!!!


"The trouble with eating Italian food is that 5 or 6 days later you're hungry again."
-George Miller, British writer


Today I will be talking about Risotto!!

Are familiar with this dish? Then you know how tasty and versatile it is!

Never eaten risotto? Well, you are in for a treat!

To be called risotto, you must begin with the rice.

Normally, arborio or carnaroli rice is used. The grains of arborio and carnaroli rice are short and plump, have a high starch content and can absorb alot of liquid without becoming mushy. However, don't go crazy if you are unable to find either type. Any small, starchy grain, such as long grain rice (do not use minute rice), barley, or orzo (pasta), can be used to make a delicious tasting risotto (it just will not yield the same texture).


Arborio Rice


I like my risotto creamy and full of flavor, so I ALWAYS use arborio rice. In fact it is a staple in my pantry, I never use regular long grain rice anyways.

Many people have a misconception about risotto - they think it is hard to make. Well, it is very simple actually, just a bit time consuming, especially if you are making it for the first time. It is like riding a bike, once you make it, you will never forget.

Also, you may have had delicious risotto in a wonderful restaurant, but they do not have the time to stand over a stove and cook like you do at home. It may be a very tasty dish, but I can guarantee it will never be as rich and creamy as homemade!

I also recommend having a good stock on hand. One of my pantry staples is an organic chicken stock that I use on a daily basis. Having the stock on hand means I can whip up anything on a moments notice - more on that another time.


Bacco, tabacco e Venere riducono l'uomo in cenere (Wine, women, and tobacco can ruin a man)
-Italian Proverb


The following is a take on a recipe I found years ago. I tailored it to fit a working women's need for an easy, yet tasty, nutritious meal!

I like my risotto very creamy so I usually use more stock than the recipe calls for, but you can adapt it as your taste allows. Also, I never use salt in anything, so if you must, you can add salt to suit your needs, however remember that the parmigiano-Reggiano cheese will add saltiness to the dish.


Parmigiano-Reggiano


Parmesan Risotto with Chicken and Mushrooms

Serves 4-6

INGREDIENTS

* 3 tablespoons extra-virgin olive oil
* 1 small red onion, minced
* 12 ounces of button mushrooms, cleaned and thinly sliced
* 1/2 cup dry white wine
* 16 ounces of arborio rice
* 1 cup chicken stock (keep extra on hand)
* 12 ounces frozen baby peas
* 1 medium rotisserie chicken (meat removed in small chunks)
* 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
* 1 stick butter
* Freshly ground pepper


DIRECTIONS

1.) Heat a LARGE saute pan over high heat. (if you do not have one use a pot)

2.) When the pan is hot, pour in the oil and heat thoroughly.

3.) Add the onion to the pan and saute for 2- 3 minutes.

4.) Add the mushrooms to the pan and saute, DO NOT STIR, for about 3 minutes. (they will change color)

5.) Add the wine and cook until it has reduced by half. (approx. 4 minutes)

6.) Stir in the rice and mix well.

7.) Stir in the frozen peas.

8.) Add the chicken stock and bring mixture to a boil. (if your mixture seems dry you can add more as needed)

9.) Stir in the cheese and butter until rice is creamy.

10.) Add chicken to the pan and bring mixture back up to a boil.

11.) Season with pepper to taste.


I normally enjoy my meals with a glass of red wine and although I like many different varieties, Montepulciano d'Abruzzo is my favorite. I may be partial since my Nonna Ida, father and father-in-law were born and raised there!!

This is the label I keep my wine cabinet stocked with.


Cantina Zaccagnini Montepulciano d'Abruzzo


Buon Appetito!

Salivation Sunday!

Hello!

I hope everyone is enjoying the weekend!

It has been wonderful here in CNY!
I have been able to work in my gardens,
play outdoors with my boys and cook on the grill!

Today I am having a Salivation Sunday!

Salivate (-vāt′)

transitive verb salivated -·vat′ed, salivating -·vat′·ing

To produce an excessive flow of saliva in

Etymology: < L salivatus, pp. of salivare, salivate

intransitive verb

to secrete saliva

Related Forms:

salivation sal′i·va′·tion noun

Webster's New World College Dictionary Copyright © 2005 by Wiley Publishing, Inc., Cleveland, Ohio.


I know, I know - I usually make you salivate many other days of the week,
but what can be better than good food, cooked over a flame?

Even foods you may not care for taste better cooked on the grill!

Chicken, Hot dogs Hamburgs, Steaks - they are so passe'!

I am talking about GOURMET GRILLING!


Now, first things first! Before you can grill- well, you need one!


My favorite grill is available at Frontgate:

Porsche Design X-Series Gas Grill




Product Description:

Developed by the visionaries at Porsche Design Studio, our remarkable Porsche Design X-Series Gas Grill delivers up to 52,000 BTU of highly controllable heat on an expansive 1,120 sq.-in. cooking space for grand-scale entertaining.

This outdoor grill not only looks stunning, it also features high-end, gourmet grilling features such as:

4 ceramic infrared burners
Multifunction LED screen and digital meat thermometer; both powered by the rechargeable battery pack
Crafted of 304 stainless steel
Features the revolutionary Crossray ® cooking system
Smooth-start ignition fires up the grill in an instant
Porcelain-coated cast iron grates enable superior heat retention
Read more features of our X-Series grills
Arrives assembled.


For those of you who think that grill is a little
over the top, I also like this one from Home Depot:


Weber Genesis S-310 Stainless Steel Liquid Propane Gas Grill





Product Description:

So beautiful you'll hesitate to grill on it.
Includes thoughtful touches like heavy-duty casters and an enclosed tank storage area.

Total cooking area: 637 Sq. In.
3 stainless steel burners rated at 42,000 BTU
Electronic Crossover ignition system
Porcelain-enameled cast iron cooking grate


Now, on to the food!!

I have decided to share a few of my favorite recipes for the grill!


Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette




Ingredients:

Serves 8

2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
1 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 cup balsamic vinegar
Vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
Fresh basil, torn, for sprinkling


Directions:

1. Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.

2. Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.

3. Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.

4. Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.

5. Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.



Emeril's Lemon-Herb Grilled Shrimp




Ingredients:

Serves 4

1 1/2 pounds large unpeeled shrimp
1/2 cup fresh lemon juice (from 3 lemons)
1/2 cup extra-virgin olive oil, plus more for grill
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Coarse salt and ground pepper


Directions:

1. Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.

2. In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.

3. Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.



Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce




Ingredients:

Serves 6

6 firm-ripe unpeeled bananas, halved lengthwise
6 tablespoons honey
12 tablespoons (3/4 cup) packed light brown sugar
Vanilla ice cream, for serving
Hot Fudge Sauce, for serving
Rum Caramel Sauce, for serving
2 cups lightly sweetened whipped cream, for serving
Finely chopped roasted lightly salted peanuts, for serving
6 maraschino cherries, for serving


Directions:

1. Preheat a grill to high, and lightly oil the grill grate.

2. Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.

3. Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.



I hope you enjoyed Salivation Sunday!

Now go ahead and grill!!

Foodie Friday!

Hello!

I hope everyone has had a wonderful week!

Sorry about the lack of posts the past couple
of days! It has been crazy around here!!

Anyways, down to business!
Instead of Fabulous Finds for Friday,
I decided to change it up a bit!

I am doing a foodie post today!!

What is foodie you say?

Well According to The Encarta Dictionary I give you:

FOODIE:

food·ie [ fdee ] (plural food·ies) or food·y [ fdee ] (plural food·ies) noun

Definition:
Somebody who enjoys good food: an enthusiast of cooking, eating, or shopping for good food (informal)


I am definitely a foodie!

If you would like more information on foodies, then you should go to Wikipedia.


Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
-Jim Davis


I do not know how many of you are familiar with Zingermans, but they are one of my favorites!

Zingermans

I can spend hours in Zingerman's when I am visiting Ann Arbor, Michigan!!
I do spend alot of time looking at their site and drooling!

Here is a quote about Zingerman's:

Zingerman's "is the center of my gastro-deli universe." - Mario Batali


I purchase this for all my family/friends who have had babies!!

Midnight Feeding Box!





Product description:

What scares the living daylights out of some people just happened to friends of yours: they had a baby. They don’t sleep. How on earth do they eat? Very well, if they’re lucky enough to have friend who sends this.

The Midnight Feeding Gift Box is filled with a nosher-sized Sourcream Coffeecake and Two Magic Brownies, Gummis, Sweet Tortas, Koeze Cream-Nut Peanut Butter, Antonio Mattei Biscotti, a small jar each of Preserves and Italian Honey, and a darn cute Bib with a Zingerman’s patch on it.



I order one of these on a regulars basis!!

Sour Cream Coffee Cake





Product Description:

Our most popular pastry.

This is a Zingerman’s classic and perennially our most popular gift: rich, moist Sourcream Coffeecake loaded with Indonesian cinnamon and toasted walnuts, baked in a traditional bundt pan.

It’s very impressive and extremely delicious. And it lasts. In theory, a week or two after delivery, wrapped, it’ll still be soft and scrumptious, melting in the mouths of a hungry office staff. Personally, I've never seen one withstand the onslaught of the hungry for more than an hour.

Gift boxed versions are packed with tissue in our handsome wooden ZingCrate, illustrated at right. You can also buy the nosher cake in our printed cardboard box. Nosher serves 5-7. The Fresser can feed 10-12.




For those of you who want a "FOOD PROJECT," order this (it is fun & tasty):

Home Cheesemaking Kit





Product Description:

Make your own mozzarella.

We’ve been selling this kit at our Creamery in Ann Arbor for a while now and folks have been, well, eating it up.

Easy to follow instructions make it a great gift for kids, cheese lovers and families that cook together. Every box comes with rennet and citric acid — enough for 48 batches of cheese — as well as instructions on how to make your own mozzarella or ricotta from scratch. All you need to provide is milk and salt. It takes less than an hour to turn the milk into cheese.


Well I hope you are able to enjoy these great item from Zingerman's as much as I do!

Buon Appetito!

Leave My Food Alone

Please visit this link and fill out the petition!

LeaveMyFoodAlone.org is a petition designed to stop HR 875. In its current form, the bill could prevent small local organic farms and community gardeners from growing and selling you nutritious, truly fresh, organic produce.  It would crush our small local food producers by imposing heavy government regulation that only large corporations could adhere to. Imagine:

• No more farmers markets.
• No more garden fresh, seasonal ingredients from the local farmer at your favorite restaurant.
• No more roadside stands with fresh picked sweet corn, juicy ripe tomatoes, or refreshing 
  
  watermelons in the summer.
  

Americans would essentially be forced to only eat corporately manufactured, chemically treated, hermetically sealed, irradiated fruits and vegetables. 

To prevent this bill, act now by signing the petition!