Saturday, November 29, 2008

Peaches & Cream Heaven Cake

Serves 8-10

Are you tired of eating heavy cakes with greasy frosting that sit in the bottom of your stomach like a bowling ball? Well, peaches and cream heaven cake is light, moist and refreshing. I call it heaven because this two-layer cake recipe is literally to die for. When you taste this cake you will feel like you're in heaven.

I originally came up with this idea for this cake for my mom's birthday a few months ago. She wanted a cake that was like strawberry shortcake, but since she is allergic to strawberries I decided to substitute the strawberries with peaches. The result was a sweet (and less tart) alternative that melts in everyone’s mouth and even comes with its own syrupy ingredient.

You will need:
  • 2 round 9-inch cake pans
  • 1 whisk
  • 1 wooden spoon
  • 1 large mixing bowl
  • 1 measuring cup
  • 1 strainer (about the size of your large can)
  • 1 knife (optional)
Ingredients:

  • 1 large can of sliced peaches in syrup
  • 1 box of vanilla cake mix
  • 3 egg whites
  • 1 1/3 cup of peach syrup
  • 1/3 cup of vegetable oil
  • non-stick cooking spray
  • 16 oz of fat free whipped cream
Preheat your oven to 350 degrees then grease your baking pans with the cooking spray. Add the cake mix, egg whites, oil, and peach syrup. Use the strainer to pour the syrup into the mix without letting the peach slices fall in as well. Stir the mix until all the ingredients are incorporated and the lumps are gone.

Pour the mix into both baking pans evenly, then lightly bang the center of the pans so there are no air bubbles that bake up with the cakes. Place both pans into the oven and let them bake for about half an hour or until golden brown. You'll know when the cake is done because the edges will separate from the pans. Another method is to pierce the center of the cakes with a toothpick. If the toothpick comes out clean the cake is done.

Take the cakes out of the oven and let them cool. It is important to let the cakes cool down before you start working with them because you don't want your whipped cream to melt and your peaches to cook (Note: cooked peaches turn into jelly, and this recipe tastes better with solid peaches). Once the cakes cool down turn the pan upside down and allow the first cake to gently fall onto the cake platter. Spread about two spoonfuls of whipped cream evenly over the cake before arranging the sliced peaches around the center of the cake in circles and covering them with more whipped cream.

If you feel the peach slices are too thick, it’s best to slice them into smaller pieces, especially those slices that are placed in between the two cakes, to make sure the cake will not end up lopsided.

Now flip the other pan and place the second cake on top of the first one and do the exact same thing you did to the first cake. Place your masterpiece in the refrigerator and let it chill out for about 2 hours. This will allow everything to set up and come together.

Wednesday, October 15, 2008

So Many Jobs, So Little Blogging

Hi all,

It seems that uncutting my competition has paid off. I've had a few new clients since August which has kept me busy. Unforutnately, between school and work, I haven't had too much time to blog.

I promise I will post a new recipe soon.

Missy

Wednesday, August 6, 2008

Chinese Spaghetti

Serves 8

Chinese spaghetti is like pizza in the sense that you can add a variety of toppings. But this is much healthier than pizza as it uses seven different types of vegetables. Chinese spaghetti does not have to be a strictly vegetarian dish; you can add fish or chicken or some other lean meat. But even the most loyal of carnivores will not be able to deny the normally meatless sensation that is Chinese spaghetti. This meal only takes about half an hour to make and its cheap ingredients are sure to stretch your dollar.

You will need:

  • A salad spinner
  • A measuring cup
  • A knife
  • A slotted spoon
  • 2 large pots (about six inches deep, enough to hold a quart of liquid)
  • A spaghetti server

Ingredients:

  • 1 large onion
  • 1 medium to large Chinese eggplant
  • 1 head of bok choy (Chinese cabbage)
  • 2 medium sized tomatoes, diced
  • ½ a head of leeks
  • 10 chopped garlic cloves
  • ½ cup of olive oil
  • 12 oz. of spaghetti
  • ½ cup of sesame seeds
  • 1 cup of grated parmesan cheese
  • 1 pound of imitation crab meat
  • 1 pound of mixed bell peppers (about 6 or 7 peppers)
  • Some ground black pepper to taste
  • 1 tablespoon of salt

Condiments (whichever you prefer)

  • Hoisin sauce
  • Oyster sauce
  • Soy sauce
  • Plum Sauce
  • Chinese mustard
  • Duck sauce
  • Red cherry sauce
  • Teriyaki sauce

Start by prepping your vegetables and boiling water for the spaghetti. Take a large pot and fill it with water and add a tablespoon of salt. Follow the directions on the spaghetti box. While the noodles are boiling, start prepping your vegetables by rinsing them under cold water. Take your leeks and bok choy and break them away from their stems then place the chopped leeks and bok choy in a salad spinner. Use the salad spinner so that the dirt and tiny pebbles in these vegetables can sink to the bottom and won’t appear in the food.

Grab your second pot and add enough olive oil to coat the bottom. Chop your onions, peppers and garlic into the pot and add the diced tomatoes. When you’re chopping up the vegetables they should be about the size of your thumb. I cut them that way because vegetables tend to shrink as they cook. Sauté the vegetable pieces until they soften and then add a teaspoon of pepper. Add the Chinese eggplant later only after the other ingredients are soft because eggplant cooks much quicker than vegetables do.

Like I said before, you can add any meat you like to Chinese spaghetti, but my personal favorite is imitation crab meat. I always thought imitation crab meat came from imitation crabs, but I recently discovered it was made from the finely pulverized flesh of the Alaska Pollock, a white fish whose flesh is shaped and cured to resemble snow crab legs. By now, the water for the pasta should have boiled and the noodles should be soft enough to eat. As soon as the spaghetti is ready, drain the water out and transfer the cooked noodles to the other pot and stir all the ingredients together as the eggplant cooks. Your Chinese spaghetti should be ready in about 10 minutes. Once everything is ready, sprinkle and stir in your sesame seeds and parmesan to add some crunch and cheesy flavor to your meal.

As for toppings, I like to keep the condiments Chinese or at least Asian to keep with the whole Chinese theme of the dish. Once you serve the food, guests should be free to choose whichever condiment they want to add to their Chinese spaghetti. I really don’t have a favorite, so I alternate between the sauces mentioned above.

Sunday, July 6, 2008

Homemade Doughnuts

Serves 5

Tired of eating stale doughnuts (is it doughnut or donut?) from a local coffee shop or bakery? Well I’ve got a quick way to whip up a batch of fresh delicious doughnuts as a treat for your co-workers or just to enjoy at home. If you’re diabetic or just looking to cut down on your sugar intake, toppings can just as easily be made with Splenda or any other sugar substitute. After trying this easy recipe, you may never buy another donut again! Believe me when I tell you that they will taste just like any other donut you’d find elsewhere.

You will need:

  • 1 4-inch quart pot
  • 1 measuring spoon or biscuit cutter
  • 1 pair of tongs
  • 1 plate or cookie sheet
  • a few sheets of paper towels

Ingredients:

  • 1 can of buttermilk or home-style biscuits
  • 2 cups of canola oil
To make rings and pop-ems:

Start by pouring your canola oil into the pot and preheating it. I use canola oil because it has zero trans-fat and I think it tastes better when I fry certain foods in it. Carefully separate the discs of raw biscuit dough from each other, then scoop out the center of the biscuit with your spoon and place the little ball of dough aside, leaving a ring (check my new instructional video for details). The little balls will be made into pop-ems, or munchkins or holes or whatever you call them. They go by many names.

You will know that the oil is hot enough to fry the dough when you will see smoke coming from it. You can also take the end of a wooden spoon and place it in the oil then if you see the bubbles around the handle then the oil is ready. Make sure you cook them on each side until they are golden brown. After they’re done, place the donuts on a cookie sheet with paper towels to drain all of the excess oil off. These plain donuts are ready to eat once they are dry.

Toppings

Here’s where you can get really creative as well as give those plain donuts a taste you and your guests will never forget!

Powdered

You will need:

  • A small resealable food storage bag (at least big enough to hold a few donuts)
  • A cooling rack

Ingredients:

  • 1/2 cup of confectionary sugar (or Splenda)
  • 1/2 cup of ground cinnamon.

Pour the sugar and ground cinnamon together into your food storage bag. Confectionary sugar is very sweet, so the cinnamon balances out the sweet taste. Unfortunately, Splenda does not make their product in powdered form (I checked their website). If you want powdered Splenda you can put it into a hand held coffee grinder or a food processor to grind it into a fine powder.

While your donuts are still warm, drop them into the food storage bag and shake the bag up and down so the donuts can be covered as evenly as possible (check out my new instructional video for more details). Carefully remove the doughnuts from the bag and place them on a cooling rack to dry and allow the topping to stick.

Chocolate glazed

You will need:

  • A bowl
  • A cooling rack

Ingredients:

  • 2 cups of semi sweet chocolate chips

Pour your chocolate chips into a bowl and place it in the microwave for about 2 minutes. You will know when it’s done once they are completely melted. While the chocolate is still hot, place one side of your donuts (or flip them over and cover both sides) into the melted chocolate.

Sugar glazed

You will need:

  • A teaspoon
  • A bowl
Ingredients:
  • 1/2 cup of powdered sugar
  • 3 teaspoons of water

Pour your sugar into a small bowl and add water. Stir with the spoon until the contents mix completely and resembles a smooth sticky glob. Place one side of your donuts (or flip them over and cover both sides) into the glaze and let dry. This method works best when your donuts are still warm.

The sticky glaze will make it easier to decorate a donut with sprinkles. Rainbow sprinkles, chocolate sprinkles, or even the sprinkles I used in my besos. The only limits are your imagination.

Saturday, June 7, 2008

Chickens In A Blanket

Serves 5

I use this appetizer for all my parties and for snacking. If you’re looking for a recipe that is inexpensive as well as easy to make, look no further. Most people know this recipe as pigs in a blanket, but I use chicken franks which are healthier than pork or pork sausage, so it’s a bit different than pigs in a blanket, which is also wrapped in fried bacon. You can also use turkey, since they are also members of the poultry family and therefore chickens by association.

Chickens in a blanket are also different because they include cheese. Because this recipe involves hot dogs, an American favorite, and the original recipe is a classic at American parties, I find it fitting to use yellow American cheese. But you can use any hard cheese from mozzarella to Monterey jack to swiss to feta. You can also use flaky biscuits or home-style biscuits for this recipe.

You will need:

  • 1 lightly greased baking sheet
  • 1 knife
  • 1 bowl
  • 1 spatula

Ingredients:

  • 7 oz. of canned butter milk biscuits (it should yield about 10 biscuits.)
  • 2 chicken franks
  • Quarter of pound of thinly sliced American cheese

The first thing that you will need to do is defrost the chicken franks. You cannot place a frozen hot dog in the center of the biscuit because it will not be cooked properly. So what I like to do is place the franks in a bowl full of hot water (from the tap, not boiling hot water) and let them thaw out. While you’re waiting for the franks to thaw put, preheat your oven to 350 degrees.

After the chicken franks have defrosted place them on a paper towel and pat them dry.

Then slice each frank into five chunks. Open the biscuit can and lay the biscuits on the baking sheet before placing a strip of cheese on top (in the center) of the biscuit and your hot dog chunk on top of that. Using your fingers, wrap each biscuit around the cheese and frank until they are completely swaddled by the dough with both ends of the dough touching each other. As you place the wrapped “blankets” back on the sheet, be sure they are at least a half inch apart from each other as the dough will rise and expand.

Leave the chickens in a blanket in the oven for about 8-10 minutes and remove them with a spatula. You may find that the cheese in some of the biscuits have oozed out and become burnt on the baking sheet. Feel free to physically remove the burnt cheese with you fingers, but personally, I think the burnt cheese tastes great, so eat some burnt cheese before deciding to remove it from the biscuits and throw it away.

Thursday, May 15, 2008

Italian String Beans

Serves 6-8

If you're looking for a tasty way to enjoy vegetables, my Italian string beans may be just what you've been looking for. Boiled in olive oil and garnished with garlic, this is a delicious vegetarian/vegan side dish guaranteed to even make meat eaters' mouths water! Italian string beans are very versatile; they can easily be used as a side dish with pasta or rice or by itself as a healthy snack or an hors devour.

You will need:

  • a large pot
  • a large strainer
  • a teaspoon
  • a tablespoon
  • a large knife
  • a measuring cup
  • a cutting board

Ingredients:

  • 1 cup of water
  • 1 lb. of fresh (not canned) green string beans
  • 6 sliced garlic cloves, thinly sliced
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 6 tablespoons of olive oil

Note: It is important that you use fresh string beans for this recipe and not string beans from a can, as they are too soft and will turn into mush in the boiling water. Also, you should use 1 cup of water for each pound of string beans you plan to use. For example, 8 ounces of string beans would require half a cup of water; two pounds need two cups.

Start prepping the string beans by cutting off their tips, then place the cut string beans into the strainer and rinse under cold water. If you're not sure how much of each end you should cut off, your tipless string beans should look like this.

Place the rinsed string beans and sliced garlic into a large pot. Add one teaspoon each of salt and pepper along with 6 tablespoons of olive oil. Then let the ingredients boil for about 90 minutes, until the string beans are nice and chewy.



nce the water begins to boil, you will notice that the garlic turns to mush and fuses itself with the string beans and both flavors fuse with the water. You can use this leftover juice as a garlic marinade for another dish; it tastes great poured over a light, lean meat like chicken or fish. You will want to make this dish in a large quantity because it goes very quickly.

Wednesday, April 30, 2008

ItaliaRican in the News

I almost forgot to mention that last month's appearance at the Gong Show at Arlene's Grocery actually got some attention from the New York Press, a weekly alternative newspaper.

For those unfamiliar with the original Gong Show, it was a televised talent show that ran in the 1970s and 80s with the main attraction being the giant gong that was hit to let crappy performers know it was time to get off stage. I was allowed to enter myself as a contestant, with my talent obviously being cooking and although I didn't win the grand prize, the judges didn't bang the gong, either!

I am mentioned briefly in the last paragraph.

There were also spring rolls going around the room made by Missy from the "italiaricankitchen." The whole experience was pleasantly bizarre.
It's only a blurb, but not a bad start.

Monday, April 28, 2008

ItaliaRican at Disco Crisco Twister!

I was at Disco Crisco Twister again last Sunday at Arlene’s Grocery handing out free samples of my kottonmouth kookies and pineapple inside-out spot cupcakes. The place was packed with people flooding through the doors for Disco Crisco Twister, a monthly event at Arlene’s where adults can unwind and play games like musical chairs (with a live band), sing that tune (with a DJ), pop culture trivia and Disco Crisco Twister, a more slippery version of the classic game. Disco Crisco Twister even has its own theme song which was performed by PuppetBox. No , I didn't get to sing the theme song on stage, but I still had a great time.

I chose the pineapple inside-out spot cupcake because this month's Disco Crisco Twister had a Hawaiian theme because they were holding a raffle with the prize being roundtrip airfare for two to Hawaii with seven nights hotel accommodation. Everyone was wearing plastic lays and
enjoying the sweet pineapple taste and coconut shavings of my cupcakes. I had also planned to bake the kottonmouth kookies in honor of 4-20 before I knew about the Hawaii trip, so I decided to serve those too.

I've been coming to Disco Crisco Twister for about four months now, serving edible freebies to promote my catering services and blog, and am now officially "the resident Disco Crisco Twister chef". Everyone asked me what was in my kottonmouth kookies. "It's not what you think!" I replied. So many people asked me privately if there were any "special herbs" in the cookies. Give me a break, folks! If there were, I certainly wouldn't be giving them away!

Much thanks to Dana Sterling, the founder of Disco Crisco Twister for letting me serve my food and participate in all the fun and games too. Arlene’s grocery is located at 95 Station Street (between Ludlow & Allen), in the Lower East Side at the 2nd Avenue station on the F line. Below are some pics from last Sunday's event, as well as a pic of myself and this month's co-host, Rich.

Friday, April 11, 2008

Kottonmouth Kookies (Legal Version)

Serves 25

In celebration of April 20th, I decided to come up with a sweet little cookie sure to keep you in the spirit of the holiday. This leaf-shaped green sugar cookie is sure to leave your mouth dry and your spirits high! This tasty treat is best enjoyed with friends in a circle. For this recipe you’ll need a leaf-shaped cookie cutter, like the one I bought from Stonerware. The guys at Stonerware must be botanists, they like plants so much!

You will need:

  • 1 rolling pin
  • 1 leaf-shaped cookie cutter
  • 1 lightly greased cookie sheet
  • 2 sheets of wax paper
  • 1 teaspoon
  • 1 pair of disposable latex gloves
  • 1 cooling rack
  • 1 mixing bowl
  • At least 25 small disposable zipper storage bags (optional)

Ingredients:

  • 1 18 oz. tube of sugar cookie dough
  • 2 1/2 teaspoons of green food coloring
  • At least 2 oz. of green sugar crystals

Preheat your oven to 350 degrees. Because you’re going to shape the dough and not just slice little discs of dough from the tube, it’s best to simply cut open the tube and squeeze the dough into a mixing bowl. Get your latex gloves ready, because this is where it gets too messy, even for me! Put on your gloves and add the green food coloring to the dough. Knead the dough until it is completely green. Place a sheet of wax paper on a stable flat surface and position your green glob of dough on it.

Remove the gloves and cover the glob with a second sheet of wax paper so the dough won’t stick to the rolling pin or the flat surface. Push the wax paper-covered dough down with your hand when you flatten it to about one half inch thick. Make sure the rolling pin rolls the dough horizontally as well as vertically so the dough isn’t stretched out into some oval shape. To do this, simply turn the wax paper and dough 90 degrees in either direction and roll the pin in the same vertical motion.

Once flattened, peel the top layer of wax paper off and firmly push the cutter down into the dough. Lightly grease the cookie sheet with cooking oil and place the shaped cookies on it. If the dough seems to be sticking to the cutter, gently push the dough out of the cutter with your fingers. When you run out of available space on the dough for your cutter, simply join together all the excess dough, cover it with second wax paper and flatten it again with the rolling pin. Keep this up until you have run out of unshaped cookie dough.

In the event that you end up with a piece of dough that is not big enough for the cookie cutter, simply roll it up in to a ball and slap it on the sheet with the rest of the cookies. After the cookies are baked, gobble up that little green cookie ball so no one else will ever know of its existence.

For more detailed instructions on how to roll dough and shape cookies, check out my new instructional video.

Sprinkle the green sugar crystals onto the shaped dough until the surface of the dough is completely covered. For chewy cookies leave them in the oven for about 8 to 10 minutes. But if you like your cookies with a crunch then keep them in for about 10 to 12 minutes. Let the cookies cool on the sheet or on a plate before storing them away or the cookies will stick together. I usually store my cookies in a tin with wax paper between them. The cookies should hold up for about two weeks or so, but kottonmouth kookies may end up being consumed before April 21!

If you want you can place each cookie in an appropriately-sized "baggie". Be sure to drink lots of water with your cookies. And remember, when handling a plate full of Kottonmouth Kookies among friends, munch, munch, pass!

Pineapple Inside-Out Spot Cake

Serves 16-20

Hey every one, happy spring! I hope you have been enjoying my recipes.

Since the weather is getting warmer and the outdoors are becoming more inviting, I decided to share a recipe that embodies warm weather and warm welcomes. It’s called pineapple spot cake. You may ask why it’s called pineapple spot cake and not upside down pineapple cake. I figured, why not use pineapples throughout the entire cake instead of only the bottom? Also, if you’ve ever seen the outside of a pineapple, you’ve noticed it is covered with brown spots. So I thought it would be cute to make a cake that looked like a pineapple turned inside out with chocolate chips for spots.

Pineapples always remind me of tropical weather and in many cultures pineapples are associated with the idea of welcoming someone. So try my new tasty recipe and enjoy it with your family and friends, or welcome someone new to your neighborhood, school or workplace with a slice or two.

You will need:

  • 1 greased medium sized square pan
  • 1 large mixing bowl
  • 1 whisk
  • 1 colander
  • 1 non stick pan
  • 1 teaspoon
  • 1 small bowl (optional)

Ingredients:

  • 18-20 oz. of any cake mix you like
  • 20 oz. of unsweetened crushed pineapple
  • 3 oz. of coconut flakes
  • 3 large egg white
  • 1/3 cup of water
  • 1/2 cup of vegetable oil
  • 12 oz. of mini semi sweet or bitter chocolate chips
  • 1/2 teaspoon of green food coloring (optional)
  • 16 oz. of whipped cream (optional)
  • 3 oz. of coconut flakes (optional)

Preheat your oven to 350 degrees. Place your coconut flakes in a non stick pan and lightly toast them for about five minutes. Put the toasted coconut aside as they will be used to garnish the top of the cake later. Drain the juice from the crushed pineapple in a colander and taste the juice to see if it’s too tart for you so that you can choose a proper topping later.

Take your cake mix, pour it into the mixing bowl and add the egg whites, drained pineapples, water, vegetable oil and chocolate chips and mix it all together. If you’re wondering why this recipe calls for unsweetened pineapples and semi sweet or bitter chocolate chips, it’s because the coconut flakes and whipped cream should make the cake sweet enough.

Once the ingredients are all incorporated, grease your square pan with some butter and pour the mixture into the center of the pan. Place the whole thing into the oven and bake for about 30 to 35 minutes until it turns a golden brown. If you're not sure if the cake is ready, insert a tooth pick into the center of the cake and pull it out. If it comes out clean the cake has fully cooked. If not, leave it in the oven for another 15 minutes and try the toothpick test once more.

* * *Topping your pineapple cake * * *

With this recipe I usually use either whipped cream or pineapple syrup. This is why I advised tasting the pineapple juice to see just how tart or mild it is. If the juice is a bit too tart for your personal taste, then the whipped cream is probably the best option for you as a topping, as its sugary base will counter against the tartness. But if you decide to use the juice as a topping, simply pour it into a saucepan and let it simmer over a medium flame until the water evaporates, leaving a thick syrup. Wait for the syrup to cool a bit before carefully pouring it onto the baked pineapple cake. This is what I meant by using the pineapple throughout as opposed to just on the bottom.

I like using coconut flakes for this recipe because like pineapples, they are also a tropical fruit. It’s necessary to use a glaze on the cake (either the whipped cream or the syrup) so the flakes can more easily stick to the cake. By now your toasted coconut flakes should have cooled down. Using your fingers, evenly sprinkle the flakes onto the cake’s surface.

I also like to mix the toasted coconut flakes with green coconut flakes to keep up the whole tropical theme. It’s a little extra work but it sure does make the cake even prettier. Place about 3 ounces of coconut flakes into a small bowl and douse it with about a half teaspoon of green food coloring. Mix everything with the teaspoon until the white flakes are completely green and use your fingers to sprinkle the green flakes onto the cake.

P.S. If you'd like to sample my pineapple inside-out spot cake in cupcake format and meet me, you can do both this Sunday, April 27 from 7 to 10pm at Arlene's Grocery, 95 Stanton Street (between Orchard & Ludlow) in the Lower East Side, near the 2nd Ave. station on the F line.

Sunday, April 6, 2008

Garlic: Bad For Your Breath, Great For Your Palate

When some people hear the word garlic they automatically think of bad breath. But garlic has been known for thousands of years as both medicine and food. But this is a cooking blog, not a medical blog, so I'm going to discuss the culinary aspects of garlic, some of which you may be unfamiliar with.

I like to use garlic in every dish I prepare. Garlic can be crushed, minced, grated, or roasted. When I make a whole chicken I clean out the inside and rub it with a little salt then I take one small onion, a lemon, an orange and about half of a garlic head which equals about 8 cloves and I stuff it in the cavity. When the chicken is done roasting I discard the remaining.

Although people usually associate garlic with Italian cuisine, I was surprised to find out from the U.N. that the four largest producers of garlic in the world are China, India, South Korea and the United States, respectively. Italy isn't even in the top 20! Garlic is also a main ingredient in Latin American food. I thumb my nose at the bottled Puerto Rican sofrito and make my own!

And what Italian meal is complete without garlic bread? I use parsley in my garlic bread because it tends to weaken the strong scent and taste of the garlic.

Garlic bread recipe:

  • one baking pan or cookie sheet
  • a tablespoon
  • one loaf of Italian bread
  • 8 cloves of garlic, finely grated
  • 2 tablespoons of parsley
  • 2 table spoons of butter
  • 2 handfuls of grated parmesan cheese
  • salt and pepper
Cut the Italian bread length wide and smear the butter all over it. Add the grated garlic, parsley, parmesan cheese to the butter and bake in the oven for about 15 minutes until golden brown. And if you're nervous about your breath smelling bad from eating garlic bread, just make sure everyone at the table has some so no one will make fun of your garlic breath. Also, if you're worried about getting the garlic smell on your hands, just dip your hands underwater or under a running faucet and rub your palms and fingers against a stainless steel utensil like a fork or spoon. That should get most of the smell out from your hands.

I leave you with my top ten ways to enjoy garlic.
  1. Garlic bread
  2. Garlic butter (tastes great on corn on the cob and baked potatoes!)
  3. Spicy shrimp with garlic and white rice
  4. Roasted garlic mashed potatoes
  5. Garlic fries
  6. Sofrito
  7. Whole chicken
  8. Pork shoulder
  9. Garlic dip with vegetables of corn chips
  10. Cream of garlic soup
How do you like your garlic? Let me know in the comment area of this post and I'll try and come up with a recipe for it, or a twist on that recipe, if you already have it.

Tuesday, March 11, 2008

Irish Soda Bread

Serves 3-4 (two slices per person)

Nothing goes better with St. Patrick's Day than beer, and nothing goes better with beer than the dry, sweet taste of Irish soda bread! Irish soda bread is easier to make than most people think, and there's so many delicious ways to make it.

In New York, people (especially Irish-Americans) can get picky about their soda bread. Some argue that it's only soda bread if it's plain. If it has raisins in it, then it's not soda bread, it's something else. Personally I say, this is America, and Irish soda bread should have the freedom to be whatever it wants to be and still be called Irish soda bread. Some people put nuts and cranberries in their soda bread. If the topping tastes good to you, by all means, put it in the soda bread.

Irish soda bread was first invented in the 1840s when baking soda was first introduced to Ireland. Because Ireland's climate isn't good for growing hard wheat, baking soda replaced yeast as the ingredient that makes bread rise when baking. Traditionally, Irish soda bread has two long intersecting lines cut into the top that form a cross. Legend has it that the Irish did this to ward off evil. But as you can see from the photo above, I like to just slash three quick lines across and three more down on mine. In either case, the cuts are there to allow the air inside to escape easily so the bread can expand while baking and not explode. So whether you like to carve a cross, little xs, tic-tac-toe or even carve your initials into the bread, it really doesn't matter as long as the cuts are there.

You will need:
  • a measuring cup

  • a large bowl

  • a whisk

  • a spatula

  • a baking sheet

  • a knife

  • a tray or other large, flat surface that can be covered with flour, at least 10" on each side

  • a teaspoon

  • a cooling rack
Ingredients:

  • 3 1/2 cups all-purpose flour or wheat flour

  • 1 3/4 cups cake flour

  • 1 teaspoon baking soda

  • 2 teaspoons fine salt

  • 1/4 cup unsalted butter, cut into small pieces

  • 1 1/2 cups buttermilk, chilled
Preheat your oven to 400 degrees and lightly grease your baking sheet with a bit of unsalted butter. In a large bowl, whisk together the flour, cake flour, baking soda, and salt. Add the butter and, using your hands, work it into the flour mixture. Add buttermilk and stir with a spatula until the flour is moistened and takes on a sticky, doughy texture. Using your hands, scoop the dough out of the bowl and place it onto a flour-covered work surface and knead lightly for about 1 minute. Shape the dough into a ball before lightly flattening down the top until the dough takes on the shape of a flying saucer.

Using a sharp knife cut at least two quarter-inch-deep criss-crossing lines into the top of the dough before placing it on the center of the baking sheet. This will allow air from inside to escape so that the bread can expand without exploding. Bake for about one hour or until the bread is golden brown and the bottom sounds hollow when tapped lightly with your knuckles. Transfer the bread from the sheet to a cooling rack and let it cool completely before serving.

Don't worry if your soda bread is too dry; that's why God invented beer! If you've got the stomach for it, try your soda bread with a pint of Guinness.

Happy St. Patrick's Day!
P.S. If you'd like to sample my Irish Soda bread and meet me, you can do both this Sunday, March 16 from 7 to 10pm at Arlene's Grocery, 95 Stanton Street (between Orchard & Ludlow) in the Lower East Side, near the 2nd Ave. station on the F line.

Monday, March 3, 2008

Spring Rolls

Makes 20-25 rolls

Spring rolls are a great hors devour that will satisfy nearly every pallet. While many Americans may have eaten spring rolls in Chinese restaurants, these fried treats are popular in many other Asian countries including Vietnam, the Philippines and Indonesia. I like to dip my spring rolls in duck sauce, but I know people who dip theirs in everything from ketchup to soy sauce to mustard to wasabi. This recipe does call for some rather exotic ingredients such as hoisin sauce and oyster sauce. If you don't live near an Asian neighborhood like I do, you might be able to find these items in the ethnic foods section of your supermarket or order it online.

You will need:

  • a tablespoon
  • a skillet or wok
  • a deep fryer or pot large enough for deep frying
  • a knife
  • a wooden spoon
  • a chopping board or plate
  • a box grater or peeler
  • a measuring cup
  • a small bowl half filled with water
  • a small pastry brush
Ingredients:
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon minced garlic
  • 1 cup chopped cabbage
  • 1 medium-sized carrot, grated
  • 1/4 cup bean sprouts
  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon chopped coriander
  • 1 package of 20-30 square wonton or egg roll wrappers
  • vegetable oil, for frying
  • salt and pepper
  • 4 ounces ground meat (optional)
Part 1: Making the filling

Heat two tablespoons of oil in a skillet or wok over high heat. Add the garlic, coriander, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is limp. Add the ground meat (optional) and continue to cook until heated through. Stir in the hoisin and oyster sauces. The filling should be moist but not wet. Remove skillet from heat and allow to cool. Toss in a little salt and pepper to taste.

Part 2: Creating the spring rolls

Ideally, the size for a spring roll should be rectangular and about an inch or so in width (the length doesn't really matter as long as the wrapper is long enough to wrap around the spring roll at least twice) so if the wrappers you find are too wide, just cut them in half. Note: It is highly recommended that you watch my spring roll video to learn how to wrap a spring roll. Lay a wonton (or egg roll) wrapper on a flat surface and place 2 teaspoons of the filling near one corner of the wrapper. Dipping your pastry brush (you can use your finger if you don't have a brush) into the water, lightly moisten the long sides of the wrapper before folding them inward. The water will help the wrapper stick together. Take the wrap and using your thumbs to push the wrap forward and your index and middle fingers to tuck the filling inside, roll the whole thing up as you would a loose cigarette. Paint the top seam of the wrapper with water to seal it. Pour about 1-inch of oil in a skillet and fry the spring rolls for 2 minutes, turning them over to make sure all sides are cooked. Drain your golden brown rolls on paper towels before serving.

P.S.: My spring rolls were a hit at Arlene's Grocery last Sunday, where they held their first ever Gong Show. For those unfamiliar with the original Gong Show, it was a televised talent show that ran in the 1970s and 80s with the main attraction being the giant gong that was hit to let crappy performers know it was time to get off stage. My talent was obviously the cooking and although I didn't win the grand prize, the judges didn't bang the gong, either!

Wednesday, February 27, 2008

I Feel Like Chicken Tonight


Sorry I haven't written in a while. I've been pretty busy as my studies are coming to a close, and final exams are right around the corner.

Today I'm writing about chicken, a food that is eaten all over the world and has been enjoyed for thousands of years.

Preparing and handling chicken properly is important because salmonella bacteria is almost always present in raw chicken and can still be found in a chicken meal if the meat is under cooked or if the cooked meat comes in contact with raw meat or anything that came in contact with the raw meat. Millions of people have gotten salmonella poisoning, and children, babies and the elderly can risk dying from salmonella infection, so it's very important that raw chicken is handled carefully and cooked thoroughly.

  • If you cut or trim raw meat on a cutting board, wash it with soap before you put anything else on the board, like fruit or vegetables for example.
  • Wash anything that comes in contact with raw meat (dishes, forks, knives, tabletops, etc.) before using it again.
  • If you have a meat thermometer and you're cooking chicken, 165 degrees Fahrenheit is the internal temperature cooked meat should reach to make sure all salmonella bacteria has been killed off.
  • Washing raw chicken before cooking it does not cleanse it of any bacteria. Only extreme heat can truly kill bacteria from a raw chicken.
A couple of times when I've eaten at restaurants I've had to send the chicken back because it was under cooked. Keep in mind that restaurants are sometimes under pressure to make a lot of meals quickly, depending on how packed the place is. Keep that in mind the next time you stop at your favorite diner during lunch or dinner rush. I've found that the safest meal you can eat is the one you make yourself. I often soak my chicken in some seasoning and lemon juice.
As I mentioned in a previous post, lemon juice tenderizes the raw meat, making it easier to cut and easier to cook. Lemon also makes the chicken hold more flavor than salts does, good news for anyone like me who is on a low salt diet.

Chicken can be cooked numerous ways: it can be baked, friend, broiled, grilled, shredded, chopped or just added to a nice soup for those cold winter days. Chicken is also tasty chopped up in salads. Even chicken bones (although you can't eat them!) can make an excellent chicken broth. I know chicken stock is sold already made in supermarkets, but if you're cooking an entire chicken, why throw the bones away before getting some use out of them?

Chicken stock mini-recipe:
  • chicken bones
  • 1 large chopped onion
  • 2 medium-sized carrots
  • 2 stalks of celery
  • one pot filled with enough water to drown all your ingredients.
Place all the ingredients in the pot and let it cook for one hour, then strain the stock from its ingredients and let it cool down. The carrots and celery can be chopped if they don't fit into the pot whole and can obviously be used along with the onion in a soup or meal later. I use my homemade chicken stock in my mashed potatoes because it is healthier than using butter or even margarine. You can even pour hot chicken broth over mashed potatoes and stuffing. Also when I get sick or have a sore throat I drink a nice warm glass of chicken broth and it makes me feel better. Of course, broth is the main ingredient in chicken soup and chicken stew. Unused chicken stock can be stored in a refrigerator for about a week, or can be frozen for months. Some of you may be wondering what the difference is between chicken stock and chicken broth; stock is made with chicken bones only whereas broth is made with actual meat which may or may not have bones.

Here are a few links to chicken-related web pages I've found useful:
So I will leave you with my ten most favorite ways to serve and enjoy chicken.
1. Grilled chicken Sammy (that's a sandwich for all you who don't watch RR)
2. Baked chicken
3. Chicken roll
4. Chicken Caesar salad
5. Chicken vegetable soup
6. Fried chicken
7. Chicken rice soup
8. Creamy chicken with white rice
9. Chicken fingers
10. Chicken with broccoli served with white rice

How do you like your chicken? Let me know in the comment area of this post and I'll try and come up with a recipe for it, or a twist on that recipe, if you already have it.

Sunday, February 3, 2008

Besos

yields 25-30 besos

Here's a sweet Valentine’s Day treat that that will make your buck stretch and make your sweet heart keep coming back for more. I named these cookies besos (it means “kisses” in Spanish) because whenever I make them I think of my one true love D. All I can think about is his eyes lighting up whenever I walk in the room, especially if I’m cooking! It's like meeting him for the first time all over again. And these cookies will make your special someone react the same way. Besos are also great to give away as presents for Valentine's Day.

You will need:

  • 1 cookie sheet
  • A rolling pin
  • Any romantically-shaped cookie cutter
  • Wax paper

Ingredients:

  • 1 20 oz. bag of Hershey milk chocolate kisses
  • 1 32 oz. tube of pre-made chocolate chip cookie dough
  • Any size bag of romantically-themed cookie decorations
  • Cooking oil, preferably in a spray can

A note on cookie cutters and decorations: These days, there are a variety of romantically-shaped cookie cutters that are obviously most appropriate for Valentine’s Day. For example, there are some cutters in the shape of a heart with an arrow through it, cupid, a pair of lips, Xs and Os, etc. It’s also a good idea to be cutters in different sizes. I highly recommend Country Kitchen Sweet Art, where cookie cutters are as cheap as $1.25. They also sell some very nice edible decorations; I bought their mini hearts edible confetti and their red lips confetti sprinkles.

I actually forgot my cookie cutters when I made the batch in the photos. The next batch of besos will look much better when shaped and decorated for Disco Crisco Twister in two weeks.

Preparation:

Preheat your oven to 350 degrees.
Because you’re going to shape the dough and not just slice little discs of dough from the tube, it’s best to simply cut open the tube, lay out the dough on a large piece of wax paper and cover it with another piece of wax paper so the dough won’t stick to the rolling pin when you flatten it. Once flattened, peel the top layer of wax paper off and push the cutter down into the dough. Spray the cookie sheet with cooking oil and place the shaped cookies on it. When you run out of available space on the dough for your cutters, simply join together all the excess dough, cover it with second wax paper and flatten it again with the rolling pin. Keep this up until you have run out of unshaped cookie dough.

In the event that you end up with a piece of dough that is not big enough for the cookie cutter, simply roll it up in to a ball and slap it on the sheet with the rest of the cookies. After the cookies are baked, gobble up that little cookie ball so no one else will ever know of its existence. Unwrap your Hershey’s kisses and place one in the center of each cookie. If you are using sprinkles or some other sugary decoration place them on the cookie before baking them.

For chewy cookies leave the cookies in the oven for about 8 to 10 minutes. But if you like your cookies with a crunch then leave it in for about 10 to 12 minutes. Let the cookies cool on the sheet or on a plate before storing them away or the cookies will stick together. I usually store my cookies in a tin with wax paper between them. The cookies should hold up for about two weeks or so.

Everyone loves my besos, even furry blue monsters!








Saturday, January 26, 2008

ItaliaRican at Disco Crisco Twister!

In an effort to drum up publicity for this blog as well as my culinary career, I handed out free samples of my spinach pete last Sunday at Arlene’s Grocery the hottest bar in the Lower East Side. The place was packed with people flooding through the doors for Disco Crisco Twister, a monthly event at Arlene’s where adults can act like kids and play various games like musical chairs (with a live band), sing that tune (with a DJ), pop culture trivia and Disco Crisco Twister, a more slippery version of the classic game. Disco Crisco Twister even has its own theme song which was performed by Kindergarten, one of the two live bands who usually play for the event. The co-host Steph pulled me up on stage and we sang the theme song together!

This month’s theme for Disco Crisco was 2001: A Space Odyssey, which explains why my pete was awkwardly labeled “space cakes”, a confusing choice for a nickname considering that space cakes are the code name for marijuana-laced brownies. Thanks to the name a few idiots got the idea that the spinach in my pete was another (illegal) green plant, but I quickly corrected them. The bands played songs in between games, and everyone from the band to the bartenders loved the pete! I served the original three cheese pete (four if you count the grated parmesan sprinkled on top) as well as tofu version, both of which were eagerly gobbled up!

Much thanks to Dana Sterling, the founder of Disco Crisco Twister for letting me serve my food and participate in all the fun and games too. Arlene’s grocery is located at 95 Station Street (between Ludlow & Allen), in the Lower East Side at the 2nd Avenue station on the F line. The next Disco Crisco Twister will be held at Arlene’s Grocery on February 17 at 7 pm and the theme will be Valentine’s Day, so I will be handing out my famous besos, romantically-shaped chocolate chip cookies with naked Hershey’s kisses planted on top. Admission is $10, so come on down and meet me personally and better yet, sample my delicious besos. The cookies I mean!

Thursday, January 10, 2008

Cauliflower Patties

Serves 8-10 (Three patties per person)

Cauliflower patties are small, round and contain garlic, parmesan cheese and seasoned bread crumbs. They can be eaten as a side dish, as an hors devour, or even a snack. Because they are healthy and cooked in vegetable oil, I’ve found cauliflower patties to be an effective and creative way to get kids to eat their vegetables. I’ve also observed that some small children do not like to eat white-colored foods like milk, cauliflowers, provolone, white rice, mayonnaise, mashed potatoes, etc., so these golden brown patties should fool them into eating right.

Because of the recipe’s diverse ingredients, I can’t imagine a dish that wouldn’t go well with the patties. For someone who is losing weight, diabetic or just want to eat healthier, cauliflower patties are great substitutes for chips, sandwiches or any other snack food one may eat while watching TV. This recipe only takes 20 minutes to prepare and 10 minutes to serve.

You will need:

  • 1 large skillet
  • 1 spatula
  • 1 cereal bowl
  • 1 medium-sized or large pot
  • 1 spoon (optional)
  • 1 ice cream scooper (optional)
  • 1 bowl of any size (optional)

Ingredients:

  • 2 large heads of fresh cauliflower
  • 2 bulbs of finely chopped garlic
  • 1 cup of grated parmesan
  • 4 cups of seasoned bread crumbs
  • 2 large eggs
  • 1-2 teaspoons of vegetable oil
  • Some apple sauce or ketchup (optional)
  • Salt and pepper (optional)

Preparation:

Boil the 2 heads of cauliflower in the pot until it is tender, then place the cauliflower, still in the pot, under cold tap water until it is cool enough for you to safely touch. Drain the water from the pot and break up (not mash) the cauliflower into small chunks. I like to use my hands to break up the cauliflower but you can also use a spoon if you’d like. Beat the two eggs in a small bowl.

With the cauliflower still in the pot add the chopped garlic, the parmesan, 3 cups of seasoned bread crumbs and the eggs. Pour the remaining cup of bread crumbs into a bowl. If you’re itching to get your hands dirty, you can scoop out small clumps of the mixture with your fingers and roll them between the palms of your hands until they take on a patty shape. But if you do this, be sure to wet your hands with cold water and have a bowl of cold tap water handy. If your hands dry up and the patties begin sticking to your hands, simply rinse your hands in the bowl until completely wet and continue. On the other hand, if you do not wish to get your hands dirty, you can always use an ice cream scooper to scoop out the patty mixture and give it its shape. Place the patties into the bowl and roll them around until the patties are completely covered with bread crumbs. This will help the mixture stick together as it is cooking. By now your uncooked patties should look like this.

In order for them to cook properly, the patties should be about the size of an ice cream scooper and definitely not the size of a hamburger patty. Remember that these are often served as snack food or a side dish. Take your large skillet and add vegetable oil, just enough oil to cover the bottom of the skillet. Don’t use too much oil or you will drown the patties and they will not stick to themselves. Remember that the oil must already be hot by the time you place the patties onto the skillet. Cook both sides of the patties until they are golden brown and look like this.

With the spatula, place the cooked patties onto a plate covered with a paper towel to soak up any excess oil and allow 5-10 minutes for them to cool down to an edible temperature. The best part about the patties is that they are delicious at any temperature, so don’t worry about them getting cold. Because the patties are firm, they can be eaten with your hands (making them so snackworthy!) as well as with a fork or spoon. If you prefer, add some apple sauce or ketchup on the side in which to dip the patties as well as salt and/or pepper.

Wednesday, January 2, 2008

The Power of Lemons

Most people only think of lemons as something to add to their drinks. But lemons can also be used in cooking such meats as fish, shrimp, turkey and chicken and even with fruits.

Lemon juice can neutralize the fish’s natural smell and taste. I find it best to let fish marinate in lemon juice for no more than 10-15 minutes before throwing it on the skillet. You shouldn’t worry about the strong taste and scent of the lemon juice overpowering the flavor of the cooked meat. As the meat cooks, the juices seep inside and leave a faint aroma and flavor that can actually improve a fish meal. Shrimp can also be marinated in lemon juice for about 5-10 minutes before cooking it.

Lemons can serve as a tasty meat tenderizer when cooking turkey or chicken, and they are especially effective at tenderizing thighs and breasts. Cut a lemon in half and squeeze it over your meat in a separate bowl before cooking it. Tenderizing loosens the muscles in the meat and allows it to cook faster and makes it easier to cut and chew.

I don’t like using that super-salty powdered meat tenderizer (most of these are like 75 to 90 percent sodium!) that people shake on their steaks, and I’m a bit too lazy to pummel my beef with that little spiky iron mallet. I find lemons to be a much tastier, healthier and easier alternative to others methods of tenderizing meat.

Everyone knows that fruit oxidizes, or turns brown, immediately after you slice it open. But a little dash of freshly squeezed lemon juice on fruit will help slow down that process. This is especially helpful when the fruit being sliced or exposed to the air is for a recipe (like a fruit salad or sangria, which I call “fruit salad for alcoholics”) and not going to be eaten right away. A squeezed lemon will produce more juice if you microwave it for about a minute.

Ironically, my earliest memories of lemons actually have nothing to do with cooking. As a little girl, my family would go to my uncle’s home for dinner every Sunday and I would smell a wonderful aroma throughout the living room during the winter. The aroma was actually lemon and orange peels that he had placed on his radiator with some water in an empty coffee can. The heat piping out of the radiator not only amplified the aroma from the peels but the air pushing out of the radiator spread the wonderful scent around the apartment.

* * * Trivia Time * * *

Most experts agree that the lemon originated in India and was introduced to southern Italy around 200 A.D. It was a very popular crop in the Arab world and the Mediterranean. In fact, the word lemon is derived from the Arabic limun and the Old Italian limone. The Egyptians were the first ones to make lemonade, although I’m not sure who was the first to make it pink. Small pox and gunpowder weren’t the only things Europeans brought to the New World, as Columbus’ ships were full of lemons to feed the sailors.

Lemons are a great source of Vitamin C and have been found to have antioxidant and anti-cancer properties. Smokers should take note that lemons can also wipe away some of the carcinogens created by cigarettes. Just like fish, lemon juice is added to many household cleaners to neutralize the pungent odor most of these chemicals emit. The citric acid in lemon juice actually makes lemons useful as tiny batteries. You remember all those elementary and junior high school science fairs? There was always that one kid who hooked up electrodes and a tiny light bulb to a lemon. The Japanese even discovered that the scent of lemons reduce stress in mice, which may explain all those peaceful, happy dinners at my uncle’s.

So next time you’re walking by a fruit stand or by the produce section in your supermarket, don’t just pass by the lemons. Pick up a few and brighten the rest of your day. They’re cheap, they’re useful, they smell great and they’ve been enjoyed for thousands of years.