Saturday, July 6, 2019

Something For Dessert – No-Churn Mint Chocolate Chip Ice Cream


Ice Cream? I do not have an Ice Cream Maker. This recipe does not require one. I found this recipe on PureWow.com.  No-Churn Mint Chocolate Chip Ice Cream.


The flavor was spot on mint. I did not use the green food coloring that the recipe called for. I also made 1/2 the recipe, just in case it did not work out. Next time I will make the full recipe. Only 6 ingredients. Have you read the ingredient list of a carton of ice cream?

ingredients-
For a Pint of Ice Cream
1 1/4 cups (567g) heavy cream
1 (15g) fresh mint
2 ounces (63g) finely chopped dark chocolate
1 tablespoon coconut oil
7 ounces sweetened condensed milk
1/8 teaspoon peppermint extract


Method-
1. Infuse the Cream
In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.


2. Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
3. Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it’s cold at least 1 hour and up to overnight.
4. MAKE THE CHOCOLATE CHUNKS: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
5.  Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until ready to use.
6. When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract.
7.  With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable at least 3 hours and up to overnight.



Breakfast! Banana Blueberry Muffins

The blueberries were only $1.77 a pint this week. And I had some bananas that were getting close to overripe. I google Banana Blueberry Muffins and found this recipe on PlatingCravings.com.

Wow! Delicious!! Moist and super easy to make. I had a dozen muffins completed from start to finish in less than one hour! And they are only 170 calories each! Excuse me but I think I might have one more...

Click here for the recipe and to visit PlatingCravings.com.

Friday, July 5, 2019

Lobster Cacio e Pepe for Two

I found an article in the latest Bon Appetit that explained how to make perfect Cacio e Pepe. I have tried to make Cacio e Pepe at home a number of times and each time the cheese gets clumpy.

When I saw this recipe for Lobster Cacio e Pepe on MyRecipes.com I was ready to give the pasta another try. I used the Bon Appetit recipe for the sauce so the MyRecipes.com was not followed completely.

The result, even following the Bor Appetit recipe, was still clumpy. I admit not as clumpy as previous attempts but not as smooth as described in the article.

But the taste was quite good. I think I heard the word "delicious" being used from across the table.
I had the seafood person steam the lobster, one less thing to feel guilty about.


The dish was good but I will stop trying to make Cacio e Pepe at home.

Friday, June 14, 2019

Lobster Oreganata



There is something about having to kill your dinner before you cook it. I have no problem killing a lobster. Well, I do feel bad about killing it but they taste so good. That being said this dinner received rave reviews. Easy to prepare, except for the killing part.

This recipe is from the book Cooking With Nonna Celebrating Food and Family. The lobster was on sale for $6.99 a pound at Shop Rite. It was delicious.

Back to the lobster prep. There are a lot of videos and tutorials on how to kill the lobster. I would recommend googling the subject and finding one that you are comfortable with.


Ingredients-
2 live lobsters
6 tbsp. plain bread crumbs
2 tbsp. grated cheese
2 tbsp. freshly chopped parsley
1/4 cup olive oil
2 tbsp white wine
3/4 cup water

Method-


Place the lobster, belly side down on a kitchen towel on a cutting board, when you cut the lobster it will leak. Using a sharp knife, split the lobsters in half, straight down the middle, beginning with the point of the knife in the middle of the head and running it down the tail. Remove the eggs and the innards. Transfer the lobster halves cut side up to a rimmed baking sheet. Remember to remove the rubber bands around the claws after you kill the lobster.

Preheat the oven to 400˚F.


Mix thoroughly bread crumbs, parsley, cheese, parsley, and olive oil. Sprinkle evenly over lobster. Drizzle each half with the wine.


Pour water into the bottom of the baking sheet. Cover the sheet with aluminum foil and bake until the shells are red and the meat is firm about 30 minutes. Uncover and bake for 10 minutes more.
Serve with lemon wedges and melted butter.

Cannoli Cookies



It was a Cooking With Nonna type of day. Tomorrow I am going to a party at my nephew's house. His son received his Confirmation and they are also celebrating my brother's 70th birthday. What does that mean? I have to bring cookies. It is what I do.

I had the recipe for Cannoli Cookies bookmarked in the Cooking with Nonna cookbook. I am so glad I finally made this recipe. Absolutely delicious!

Ingredients-
1 cup unsalted pistachios
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1 orange, zest only
1 large egg, room temperature
8 ounces whole milk ricotta, room temperature
1 cup mini semisweet chocolate chips
For Glaze-
2 cups confectioners sugar
3 tablespoons milk, plus more if needed
1/4 teaspoon vanilla extract
For Topping-
Chocolate Sprinkles

Method-
Place the pistachios in the bowl of a food processor and process until coarsely chopped, about 15-20 seconds.
Transfer to a bowl and set aside.
Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper.
In a mixing bowl whisk together the flour, baking powder, and salt.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment combine the sugar, butter, vanilla, cinnamon, and zest.
Beat on medium-high speed until fluffy, about 5 minutes.
Beat in the egg and the ricotta.
Add in the dry ingredients little by little until a dough forms.
Mix in the pistachios and chocolate chips.
Using a tablespoon, roll the dough into balls and place 2 inches apart on the baking sheet.
Bake for 10-12 minutes.
The bottoms of the cookies should slightly brown.
Cool completely before glazing.

To make the Glaze:
In a bowl mix together the confectioners sugar, vanilla, and milk until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Top with chocolate sprinkles.

Saturday, May 25, 2019

Veal Mattese




This weekend I was going through old recipe files. I found the recipe for Veal Mattese from a class I took at Quattro's in Guilford a few years ago. One of my husband's favorite meal at Quattro's in Guilford is Veal Mattese. This was quite good. I served the veal along with a side mashed potatoes, just like they do a Quattro's.


Ingredients-
1  lb. of veal scaloppini
salt and pepper
flour2 tbsp butter
8 large shrimp, cleaned and deveined
3 oz. white wine
1 tsp. marinara Sauce
1 cup chicken stock
1 lb. fresh spinach, blanched
6 oz. fresh mozzarella, sliced
2 tbsp chopped scallions, chopped


Method-
Dust the veal in flour, salt, and pepper.
In a saute pan melt the butter.
Sear the veal, 3 minutes per side. Add shrimp, white wine and marinara sauce.
Place blanched spinach on top of the veal along with the shrimp and mozzarella cheese. Let the sauce reduce in half and cover the pan to melt the cheese.

Sunday, May 19, 2019

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise


The recipe for tonight's dinner was found on the Food & Wine site. I was not sure the Hot Pepper Mayonnaise would be a hit but it was. The pork chops were perfectly cooked and perfectly moist. This is something I have a bit a problem with. I have a fear, it is a family thing, of serving undercooked pork.

For a side dish, we had mashed potatoes and sauteed Zucchini and Bok Choy.

This is my version of the Food & Wine Recipe for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise.

Ingredients-
1/4 cup mayonnaise

2 tablespoons seeded minced cherry pepper

Kosher salt
Pepper

2 large eggs

1 cups dried potato flakes 

4 (4-ounce) boneless pork chops, lightly pounded to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil



Method-
Combine mayonnaise and cherry pepper in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of salt in a shallow bowl. Spread potato flakes in a separate shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.
 
Heat butter and oil in a large skillet over medium-high until butter melts. Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side. Transfer pork chops to a paper towel-lined plate. Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise.

Thursday, May 16, 2019

Stacked Beef Quesadilla Pie


I had leftover Quesadillas from our Cinco De Mayo dinner. I thought a Stacked Beef Quesadilla Pie would be nice to try. I had everything including a pound of beef in the freezer. This was really good and really easy to make.

I sauteed some chopped onion and ground beef. Seasoned with salt, pepper, chili powder. I added a can of drained diced tomatoes with green chiles to the meat along with about 1/2 cup Salsa, Newman's Own Mild. I layered 4 Quesadilla with the meat, more salsa, some grated Cheddar and Monterey Jack Cheese and some diced scallions in a pie plate large enough for the Quesadillas. The pie went into a 375˚ oven for about 15 minutes.

More salsa and sour cream were served on the side.

Sunday, April 21, 2019

Buona Pasqua

A lovely Easter dinner with Lenore and Ralph, Nicholas, Elenora and Chris. We ate at Portofino's in New Haven. What a relaxing meal after a busy weekend. I really enjoyed knowing that none of had to do any dishes!

Of course, we started with cocktails and appetizers. Sorry photos were not taken except for my dinner dish. Anyway back to the appetizers. Stuffed Zucchini Blossoms. They were fried and stuffed with cheese and prosciutto. Fried Calamari and Mini Osso Bucco. I could have stopped right there. But we plowed on...

I had Rack of Lamb for dinner. Something I never order out. The menu description sounded delicious and oh my gosh it was!!! It was served with a Rosemary Merlot Wine Sauce. Amazing.

Some decaf expresso and the day was complete.

Friday, April 19, 2019

The Last Friday of Lent


A repeat appearance of Caesar Salad with Shrimp. The salad dressing was Lidia Bastianich's.

Romaine Lettuce tossed with Caesar Salad Dressing and topped with homemade croutons and boiled shrimp.

The Shrimp was placed in a pan with 2 cups of cold water and lemon juice from 1/2 a lemon, along with the lemon half and 1/2 tsp of whole black pepper and 1/2 tsp of sugar. The pan was heated over medium heat to a boil and let simmer for about 5 minutes until the shrimp was cooked.

Caesar Salad Dressing
Ingredients-
2 Hard Cooked Egg Yolks
2 Tbsp Red Wine Vinegar
Juice of one Lemon
1 Tbsp Dijon Mustard
½ Tsp Kosher Salt
6 Tbsp Extra Virgin Olive Oil
Black Pepper to Taste

Method-
In a mini–food processor, combine the egg yolks, vinegar, lemon juice, mustard, and ½ teaspoon salt. Process until smooth. With the machine running, add the olive oil in a steady stream to make a smooth dressing. 
The recipe suggests dressing the entire bowl of greens. We prefer to dress our own plates. We can never finish the whole bowl of greens. Not mixing the dressing on the entire salad means we can use the greens for another meal... Stay tuned!