tag:blogger.com,1999:blog-26257315766207499852024-03-05T15:23:04.471-08:00ItaliaRican KitchenItaliaRican Kitchen is dedicated to my passion for cooking and the wisdom I've accumulated over a lifetime of cooking delicious meals and snacks for family and friends and as a caterer. I am a unique mix-Italian, Puerto Rican and Jewish-and my cooking reflects that diversity. Here you'll find tips, cute little cooking anecdotes and of course, recipes that will please your wallet as well as your pallet.Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-2625731576620749985.post-79795139404267488862009-04-20T01:28:00.000-07:002009-04-20T01:31:04.678-07:00We Are Moving!ItaliaRican Kitchen is moving.<br /><br />Our new address is <a href="http://italiaricankitchen.com/blog">http://italiaricankitchen.com/blog</a><br /><br />This Blogger site will remain for those of you who have already links to posts on this site, but this will be the last entry.<br /><br />See ya there!Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-42731746667998434202009-02-17T17:41:00.000-08:002009-02-17T19:16:22.663-08:00Collard Greens and Ham Hocks<p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiYFevWFjx4LpV4OU5sWg-AeCFHwKkBsEUyfOIlft9OEq4-UVouoouIxhKl9QRR38JZRWaSZJ9JXXxeHbgY-TdP6JuAnWmooFiBW7yaSU4jFXFazZJ_HappZMBWhp7gX4RuxX0RdkAJI/s1600-h/collard+green+ham+hock.jpg"><img id="BLOGGER_PHOTO_ID_5303955751598860770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 363px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiYFevWFjx4LpV4OU5sWg-AeCFHwKkBsEUyfOIlft9OEq4-UVouoouIxhKl9QRR38JZRWaSZJ9JXXxeHbgY-TdP6JuAnWmooFiBW7yaSU4jFXFazZJ_HappZMBWhp7gX4RuxX0RdkAJI/s400/collard+green+ham+hock.jpg" border="0" /></a></p><em>Serves 10-12 or 8 to 10 Southerners</em><br /><br />In recognition of Black History month, I decided to share the recipe for one of my favorite soul food dishes: collard greens and ham hocks. While collard greens are popular year round they are especially eaten in the South on New Year’s Day to attract money to the eater, as the bent green leaves represent folded money. Collard greens taste great no matter what kind of meat you serve them with, but they are traditionally cooked with ham hocks. And when I say cooked with, I mean they are literally cooked in the same pot so that the greens can soak up the essence of the ham hock and vice versa.<br /><br />Most people have no idea which part of the pig the ham hock comes from. It’s the shinbone of the hog’s legs and the joint that connects to the ankle. While most Americans associate ham hocks with the South, it can also be found in Chinese (cooked with bok choy or Chinese cabbage) and German (in a dish called eisbein) cuisine.<br /><br />You will need:<br /><ul><li>6 inch quart pot</li><li>cold water</li><li>cutting board</li><li>knife</li><li>one tablespoon</li><li>one slotted spoon</li></ul>Ingredients:<br /><br /><ul><li>6 pounds of collard greens </li><li>3 pounds of ham hocks</li><li>6 cloves of garlic</li><li>1 large sweet onion</li><li>1 tablespoon of salt</li><li>1 tablespoon of pepper </li><li>2 tablespoons of adobo</li><li>½ cup of vinegar, you can use white, red wine or apple cider</li></ul>The first thing you want to do is partially fill your sink with cold water and rinse the greens thoroughly. This is important because unlike other vegetables that grow straight from the ground, collard greens tend to soak up more dirt, pebbles and grit. So you need to completely submerge the greens and swish them around in the water for about two minutes. Pat your greens dry with a kitchen towel.<br /><br /><p>Once the greens are relatively dry, separate the leaves from the stems either with your hands or with a knife before placing them into the pot. After the greens are cut dice the onion and garlic about a quarter inch thick and place them in the pot with your cut greens, salt, pepper and adobo. Add enough water to the pot to completely drown your greens and add the ham hocks. Bring the pot to a simmer with a low flame for about an hour, then increase the flame and let the ingredients boil for an hour more until the greens are tender, the garlic has melted away, the water becomes thicker and the meat separates itself from the bone. About half an hour after the pot starts simmering, taste the water with a spoon to see if it needs more seasoning.</p>Drain the water from the pot and serve your ham hocks and collard greens with biscuits or corn bread.Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-85549956933360186062009-02-16T11:16:00.000-08:002009-02-16T11:22:30.374-08:00My Most Recent Cake JobWith the holiday season, I've gotten so many requests for custom cakes I haven't had a whole lot of time to update this blog.<br /><br />So many of my clients ask me how I can decorate a cake as beautifully as I do, so I figured I'd videotape my most recent gig, a half sheet vanilla cake for little girl's christening party.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/juC-L8STizw&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/juC-L8STizw&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-41301818445567783162008-11-29T09:32:00.000-08:002008-11-29T10:03:29.077-08:00Peaches & Cream Heaven Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnDh-zKBOLVyWDjByzpbArRchlw07oyztv0kVrHBOTIs37_eB-rgrt6UK7YPEk0mJaF_nnqrQMBRSAkpCaXmDhG3QE1qLhblRWY6DwCBIYeAdRogdmjEYXe2c6jdCTMcy51TwAXeRWS0/s1600-h/peaches+n+cream.JPG"><img id="BLOGGER_PHOTO_ID_5274141350802369138" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 321px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnDh-zKBOLVyWDjByzpbArRchlw07oyztv0kVrHBOTIs37_eB-rgrt6UK7YPEk0mJaF_nnqrQMBRSAkpCaXmDhG3QE1qLhblRWY6DwCBIYeAdRogdmjEYXe2c6jdCTMcy51TwAXeRWS0/s400/peaches+n+cream.JPG" border="0" /></a><em>Serves 8-10</em><br /><br /><div><div></div><div></div><div>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. </div><br /><div>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.<br /></div><br /><div>You will need:</div><ul><li>2 round 9-inch cake pans</li><li>1 whisk</li><li>1 wooden spoon</li><li>1 large mixing bowl</li><li>1 measuring cup</li><li>1 strainer (about the size of your large can)</li><li>1 knife (optional)</li></ul><div>Ingredients:</div><br /><ul><li>1 large can of sliced peaches in syrup</li><li>1 box of vanilla cake mix</li><li>3 egg whites</li><li>1 1/3 cup of peach syrup</li><li>1/3 cup of vegetable oil</li><li>non-stick cooking spray</li><li>16 oz of fat free whipped cream</li></ul><div>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.<br /></div><br /><div>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.<br /></div><br /><div>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.<br /></div><br /><div>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.<br /></div><br /><div>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.</div></div>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-32543317530372105242008-10-15T11:10:00.000-07:002008-11-15T11:12:56.167-08:00So Many Jobs, So Little BloggingHi all,<br /><br />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.<br /><br />I promise I will post a new recipe soon. <br /><br />MissyMissyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-49702329818203634402008-08-06T11:52:00.000-07:002008-08-06T12:15:12.339-07:00Chinese Spaghetti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgomOoJiXdiagjxKnlBvX-H2c_LO3_9lxznY_XqDaP7-bqJapuKlm5PE2fA_AuCPl8slPOT_zUQ9VuTTFg_bUW6TFPCmWyaVKwrM9GcM8az2r1nFiU6zkZ429j50gGo0Ct-qrogzBTtGg/s1600-h/DSCF1480.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgomOoJiXdiagjxKnlBvX-H2c_LO3_9lxznY_XqDaP7-bqJapuKlm5PE2fA_AuCPl8slPOT_zUQ9VuTTFg_bUW6TFPCmWyaVKwrM9GcM8az2r1nFiU6zkZ429j50gGo0Ct-qrogzBTtGg/s320/DSCF1480.JPG" alt="" id="BLOGGER_PHOTO_ID_5231485038970776338" border="0" /></a><o:p></o:p><span style="font-style: italic;">Serves 8</span> <p class="MsoNormal">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.<span style=""> </span>Chinese spaghetti does not have to be a strictly vegetarian dish; you can add fish or chicken or some other lean meat.<span style=""> </span>But even the most loyal of carnivores will not be able to deny the normally meatless sensation that is Chinese spaghetti.<span style=""> </span>This meal only takes about half an hour to make and its cheap ingredients are sure to stretch your dollar.</p> <p class="MsoNormal">You will need:</p> <ul><li>A salad spinner</li><li>A measuring cup</li><li>A knife</li><li>A slotted spoon</li><li>2 large pots (about six inches deep, enough to hold a quart of liquid)</li><li>A spaghetti server</li></ul> <p class="MsoNormal"><o:p> </o:p>Ingredients:</p> <ul><li><o:p></o:p>1 large onion</li><li>1 medium to large Chinese eggplant</li><li>1 head of bok choy (Chinese cabbage)</li><li>2 medium sized tomatoes, diced</li><li>½ a head of leeks</li><li>10 chopped garlic cloves</li><li>½ cup of olive oil</li><li>12 oz. of spaghetti<br /></li><li>½ cup of sesame seeds</li><li>1 cup of grated parmesan cheese</li><li>1 pound of imitation crab meat</li><li>1 pound of mixed bell peppers (about 6 or 7 peppers)</li><li>Some ground black pepper to taste</li><li>1 tablespoon of salt</li></ul> <p class="MsoNormal"><o:p> </o:p>Condiments (whichever you prefer)</p> <ul><li>Hoisin sauce</li><li>Oyster sauce</li><li>Soy sauce</li><li><st1:place>Plum</st1:place> Sauce</li><li>Chinese mustard</li><li>Duck sauce</li><li>Red cherry sauce</li><li>Teriyaki sauce<br /></li></ul> <p class="MsoNormal"><o:p></o:p>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. <span style=""> </span>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. <span style=""> </span>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.<span style=""> </span></p> <p class="MsoNormal">Grab your second pot and add enough olive oil to coat the bottom.<span style=""> </span>Chop your onions, peppers and garlic into the pot and add the diced tomatoes.<span style=""> </span>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.<span style=""> </span>Sauté the vegetable pieces until they soften and then add a teaspoon of pepper.<span style=""> </span>Add the Chinese eggplant later only after the other ingredients are soft because eggplant cooks much quicker than vegetables do.</p> <p class="MsoNormal">Like I said before, you can add any meat you like to Chinese spaghetti, but my personal favorite is imitation crab meat.<span style=""> </span>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. <span style=""> </span>By now, the water for the pasta should have boiled and the noodles should be soft enough to eat.<span style=""> </span>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.<span style=""> </span>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.<br /></p>As for toppings, I like to keep the condiments Chinese or at least Asian to keep with the whole Chinese theme of the dish.<span style=""> </span>Once you serve the food, guests should be free to choose whichever condiment they want to add to their Chinese spaghetti.<span style=""> </span>I really don’t have a favorite, so I alternate between the sauces mentioned above.Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-88049341124992749402008-07-06T06:52:00.000-07:002008-07-19T13:42:02.871-07:00Homemade Doughnuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfA3dqxWIwUN5kn9SHT52Jt8CPNZwE1UjVOffxyAlvGor7YBxUkzD-FgkfnV-B8sMbRS7tjOPLymutHMK4mh3DjKO1sjBaW0tGXztbnWLmHhJ5E8GSfq4djfVRmGPKKMSFcTSfCGpgOM/s1600-h/DSCF1407.JPG"><img id="BLOGGER_PHOTO_ID_5219919537154040658" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfA3dqxWIwUN5kn9SHT52Jt8CPNZwE1UjVOffxyAlvGor7YBxUkzD-FgkfnV-B8sMbRS7tjOPLymutHMK4mh3DjKO1sjBaW0tGXztbnWLmHhJ5E8GSfq4djfVRmGPKKMSFcTSfCGpgOM/s320/DSCF1407.JPG" border="0" /></a><span style="FONT-STYLE: italic">Serves 5</span> <p class="MsoNormal">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. <span style="font-size:0;"></span>If you’re diabetic or just looking to cut down on your sugar intake, toppings can just as easily be made with <a href="http://www.splenda.com/">Splenda</a> or any other sugar substitute.<span style="font-size:0;"> </span>After trying this easy recipe, you may never buy another donut again!<span style="font-size:0;"> </span>Believe me when I tell you that they will taste just like any other donut you’d find elsewhere.</p><p class="MsoNormal">You will need: </p><ul><li>1 4-inch quart pot</li><li>1 measuring spoon or biscuit cutter</li><li>1 pair of tongs</li><li>1 plate or cookie sheet</li><li>a few sheets of paper towels</li></ul><p class="MsoNormal"><?xml:namespace prefix = o /><o:p></o:p>Ingredients:</p><ul><li><o:p></o:p>1 can of buttermilk or home-style biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTpIby54Lzz2Ye-MCAf2rVYkcLAfSplW_U1Yh0l4Gsk7a7vlg3Q-kWO2kHs0VrvjzDLaTB1H59QmDSF6onZ2mLeuSQH7tozR1K4IshBnAt3eSOzvSqA7KuScPSaGmsWbQFN2kLiUWtnQ/s1600-h/DSCF1395.JPG"><img id="BLOGGER_PHOTO_ID_5219922065181613282" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 220px; CURSOR: pointer; HEIGHT: 169px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTpIby54Lzz2Ye-MCAf2rVYkcLAfSplW_U1Yh0l4Gsk7a7vlg3Q-kWO2kHs0VrvjzDLaTB1H59QmDSF6onZ2mLeuSQH7tozR1K4IshBnAt3eSOzvSqA7KuScPSaGmsWbQFN2kLiUWtnQ/s320/DSCF1395.JPG" border="0" /></a></li><li>2 cups of canola oil</li></ul><o:p></o:p>To make rings and pop-ems: <p class="MsoNormal">Start by pouring your canola oil into the pot and preheating it. <span style="font-size:0;"></span>I use canola oil because it has zero trans-fat and I think it tastes better when I fry certain foods in it.<span style="font-size:0;"> </span>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 <a href="http://www.youtube.com/watch?v=KJx7Tpk4fYk">instructional video</a> for details). <span style="font-size:0;"></span>The little<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyP6bd6NvlIhXKIco6jrPfNSpgsrlSN50YPxV3OcYwUAYm5_j_zAsZdrO3Zb9PxI8Ro6QMIsHPU0lXZ0s2_umDT01KLm9fReJF5rBV9jPZFArC0fy-2QW6TkVPn2pQQIi_KAFWNYOr6fA/s1600-h/DSCF1396.JPG"><img id="BLOGGER_PHOTO_ID_5219922067461677650" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 230px; CURSOR: pointer; HEIGHT: 172px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyP6bd6NvlIhXKIco6jrPfNSpgsrlSN50YPxV3OcYwUAYm5_j_zAsZdrO3Zb9PxI8Ro6QMIsHPU0lXZ0s2_umDT01KLm9fReJF5rBV9jPZFArC0fy-2QW6TkVPn2pQQIi_KAFWNYOr6fA/s320/DSCF1396.JPG" border="0" /></a> balls will be made into pop-ems, or munchkins or holes or whatever you call them.<span style="font-size:0;"> </span>They go by many names.</p><p class="MsoNormal">You will know that the oil is hot enough to fry the dough when you will see smoke coming from it.<span style="font-size:0;"> </span>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. <span style="font-size:0;"></span>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. <span style="font-size:0;"></span>These plain donuts are ready to eat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnm5FsL43BDhV4MxKgYN3GYslTB5J_pjpZCkWAqNieTgtYje0zY725WqfKmiq9c2BZDNS5DYm83FbqchNNOypY7aUwFGhCtW0oXIrIG8FP_-48HEUeJgXoUnxhr0DNwyp7iMUY_lsszw/s1600-h/DSCF1397.JPG"><img id="BLOGGER_PHOTO_ID_5219922072037367106" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnm5FsL43BDhV4MxKgYN3GYslTB5J_pjpZCkWAqNieTgtYje0zY725WqfKmiq9c2BZDNS5DYm83FbqchNNOypY7aUwFGhCtW0oXIrIG8FP_-48HEUeJgXoUnxhr0DNwyp7iMUY_lsszw/s320/DSCF1397.JPG" border="0" /></a> once they are dry.</p><p class="MsoNormal" style="TEXT-ALIGN: center;font-family:webdings;" ><span style="font-family:arial;">Toppings</span></p><p class="MsoNormal">Here’s where you can get really creative as well as give those plain donuts a taste you and your guests will never forget!</p><p class="MsoNormal"><span style="FONT-WEIGHT: bold">Powdered</span> </p><p class="MsoNormal">You will need: </p><ul><li>A small resealable food storage bag (at least big enough to hold a few donuts)</li><li>A cooling rack</li></ul><p class="MsoNormal"><o:p></o:p>Ingredients:</p><ul><li>1/2 cup of confectionary sugar (or Splenda)<br /></li><li>1/2 cup of ground cinnamon.</li></ul><p class="MsoNormal">Pour the sugar and ground cinnamon together into your food storage bag.<span style="font-size:0;"> </span>Confectionary sugar is very sweet, so the cinnamon balances out the sweet taste.<span style="font-size:0;"> </span>Unfortunately, Splenda does not make their product in powdered form (I checked their website).<span style="font-size:0;"> </span>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.</p><p class="MsoNormal">While your donuts are still warm, drop them into the food storage bag and shake the bag<span style="font-size:0;"> </span>up and down so the donuts can be covered as evenly as possible<span style="font-size:0;"> <span style="font-family:arial;font-size:100%;">(check out my new <a href="http://www.youtube.com/watch?v=j_5hG5gj0YU">instructional video</a> for more details).</span> </span>Carefully remove the doughnuts from the bag and place them on a cooling rack to dry and allow the topping to stick.</p><p class="MsoNormal" style="FONT-WEIGHT: bold">Chocolate glazed</p><p class="MsoNormal">You will need:</p><ul><li>A bowl</li><li>A cooling rack</li></ul><p class="MsoNormal"><o:p></o:p>Ingredients:</p><ul><li>2 cups of semi sweet chocolate chips</li></ul><p class="MsoNormal">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.</p><p class="MsoNormal" style="FONT-WEIGHT: bold">Sugar glazed</p><p class="MsoNormal">You will need:</p><ul><li>A teaspoon</li><li>A bowl</li></ul>Ingredients: <ul><li>1/2 cup of powdered sugar</li><li>3 teaspoons of water</li></ul><p class="MsoNormal">Pour your sugar into a small bowl and add water.<span style="font-size:0;"> </span>Stir with the spoon until the contents mix completely and resembles a smooth sticky glob.<span style="font-size:0;"> </span>Place one side of your donuts (or flip them over and cover both sides) into the glaze and let dry.<span style="font-size:0;"> </span>This method works best when your donuts are still warm.</p><p class="MsoNormal">The sticky glaze will make it easier to decorate a donut with sprinkles.<span style="font-size:0;"> </span>Rainbow sprinkles, chocolate sprinkles, or even the sprinkles I used in my <a href="http://italiaricankitchen.blogspot.com/2008/02/besos.html">besos</a>.<span style="font-size:0;"> </span>The only limits are your imagination.</p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-67769964842187234742008-06-07T21:34:00.000-07:002008-06-07T23:53:56.355-07:00Chickens In A Blanket<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vN2PZotzpcenONzUp8WGffhLCYGSxN7OS5uPxRKioDjN9MDzBg4YFQO3A2FQQ0JVQG6kW1yiGm0Ig0LBeErHwVEvQdknCkXljFTNJTh5LnOCRsgemoOiUDxAQo3HR8ImNKcUnT9dVHM/s1600-h/Chickens+in+a+Blanket+Finished.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vN2PZotzpcenONzUp8WGffhLCYGSxN7OS5uPxRKioDjN9MDzBg4YFQO3A2FQQ0JVQG6kW1yiGm0Ig0LBeErHwVEvQdknCkXljFTNJTh5LnOCRsgemoOiUDxAQo3HR8ImNKcUnT9dVHM/s320/Chickens+in+a+Blanket+Finished.JPG" alt="" id="BLOGGER_PHOTO_ID_5209400241161960962" border="0" /></a><span style="font-size:100%;">Serves 5<br /></span><p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" >I use this appetizer for all my parties and for snacking.<span style=""> </span>If you’re looking for a recipe that is inexpensive as well as easy to make, look no further.<span style=""> </span>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.<span style=""> </span>You can also use turkey, since they are also members of the poultry family and therefore chickens by association.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" ><o:p></o:p>Chickens in a blanket are also different because they include cheese.<span style=""> </span>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.<span style=""> </span>But you can use any hard cheese from mozzarella to </span><span style="font-size:100%;"><st1:city><st1:place><span style="font-weight: normal;">Monterey</span></st1:place></st1:city></span><span style="font-weight: normal;font-size:100%;" > jack to swiss to feta.<span style=""> </span>You can also use flaky biscuits or home-style biscuits for this</span><span style="font-weight: normal;font-size:100%;" > recipe.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" >You will need:<o:p></o:p></span></p> <ul><li><span style="font-weight: normal;font-size:100%;" >1 lightly greased baking sheet <o:p></o:p></span></li><li><span style="font-weight: normal;font-size:100%;" >1 knife<o:p></o:p></span></li><li><span style="font-weight: normal;font-size:100%;" >1 bowl <o:p></o:p></span></li><li><span style="font-weight: normal;font-size:100%;" >1 spatula</span></li></ul> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" ><o:p></o:p>Ingredients:<o:p></o:p></span></p> <ul><li><span style="font-weight: normal;font-size:100%;" >7 oz. of canned butter milk biscuits (it should yield about 10 biscuits.)<o:p></o:p></span></li><li><span style="font-weight: normal;font-size:100%;" >2 chicken franks <o:p></o:p></span></li><li><span style="font-weight: normal;font-size:100%;" >Quarter of pound of thinly sliced American cheese <o:p></o:p></span></li></ul> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" ><o:p></o:p>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.<span style=""> </span>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.<span style=""> </span>While you’re waiting for the franks to thaw put, preheat your oven to 350 degrees.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" >After the chicken franks have defrosted place them on a paper towel and pat them dry.</span></p> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" >Then slice each frank into five chunks. <span style=""> </span>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.<span style=""> </span>Using your fingers, wrap each biscuit around the cheese and frank until they are</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG_0lXYO69YA4PqiVq2jGCBGM59WFvlfkXLRZVT4FlrU3tvUA4wg-uCrvyxpHScT2VRZFoLW66FAPHHmP74CQU1xGFm9qAjF-fg4w4lx-Nfn7jQBo2rzGzkXsAmDflfN7whNn3xPoLGQ/s1600-h/Wrapped+and+Uncooked.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckzVimtGPDqhyphenhyphensfQtJTZd5UwLWmxvUI2tswucBpwmM66LUWRGzxJVykDoXrMlmgNVdzyf-HjzfV5sQWcpIW3wNfly8ZNto2S8clOdaA_t3lAI_qAQBLgyB9AilZJLT-9d6O7p_UuQUsk/s1600-h/Anatomy+of+Chicken+in+a+Blanket.JPG"><span style="font-size:100%;"></span></a><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG_0lXYO69YA4PqiVq2jGCBGM59WFvlfkXLRZVT4FlrU3tvUA4wg-uCrvyxpHScT2VRZFoLW66FAPHHmP74CQU1xGFm9qAjF-fg4w4lx-Nfn7jQBo2rzGzkXsAmDflfN7whNn3xPoLGQ/s1600-h/Wrapped+and+Uncooked.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG_0lXYO69YA4PqiVq2jGCBGM59WFvlfkXLRZVT4FlrU3tvUA4wg-uCrvyxpHScT2VRZFoLW66FAPHHmP74CQU1xGFm9qAjF-fg4w4lx-Nfn7jQBo2rzGzkXsAmDflfN7whNn3xPoLGQ/s320/Wrapped+and+Uncooked.JPG" alt="" id="BLOGGER_PHOTO_ID_5209371883364115874" border="0" /></a></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckzVimtGPDqhyphenhyphensfQtJTZd5UwLWmxvUI2tswucBpwmM66LUWRGzxJVykDoXrMlmgNVdzyf-HjzfV5sQWcpIW3wNfly8ZNto2S8clOdaA_t3lAI_qAQBLgyB9AilZJLT-9d6O7p_UuQUsk/s1600-h/Anatomy+of+Chicken+in+a+Blanket.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckzVimtGPDqhyphenhyphensfQtJTZd5UwLWmxvUI2tswucBpwmM66LUWRGzxJVykDoXrMlmgNVdzyf-HjzfV5sQWcpIW3wNfly8ZNto2S8clOdaA_t3lAI_qAQBLgyB9AilZJLT-9d6O7p_UuQUsk/s320/Anatomy+of+Chicken+in+a+Blanket.JPG" alt="" id="BLOGGER_PHOTO_ID_5209371874818874066" border="0" /></a></span><span style="font-weight: normal;font-size:100%;" > completely swaddled by the dough with both ends of the dough touching each other.<span style=""> </span>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.</span></p> <p class="MsoNormal"><span style="font-weight: normal;font-size:100%;" >Leave the chickens in a blanket in the oven for about 8-10 minutes and remove them with a</span><span style="font-weight: normal;font-size:100%;" > spatula.<span style=""> </span>You may find that the cheese in some of the biscuits have oozed out and become burnt on the baking sheet.<span style=""> </span>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.<o:p></o:p></span></p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-29420536568394945052008-05-15T00:09:00.000-07:002008-06-07T21:16:45.681-07:00Italian String Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbOygGMOMX3_39VQXGBLWKAUNQ7f3cQJt3JHFiqBuZmox6EfML7e9aUy2FLaJth7xbR88eRKJPJG_9T3biw89njsFX4sjIn7utUxoaufJT4IozQScnZ7SC_mVx6cxm6WUTauhI7gk-jM/s1600-h/Italian+String+Beans+Finished+Product.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbOygGMOMX3_39VQXGBLWKAUNQ7f3cQJt3JHFiqBuZmox6EfML7e9aUy2FLaJth7xbR88eRKJPJG_9T3biw89njsFX4sjIn7utUxoaufJT4IozQScnZ7SC_mVx6cxm6WUTauhI7gk-jM/s320/Italian+String+Beans+Finished+Product.JPG" alt="" id="BLOGGER_PHOTO_ID_5200686335735706802" border="0" /></a>Serves 6-8<br /><br />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 <a href="http://italiaricankitchen.blogspot.com/2008/04/garlic-bad-for-your-breath-great-for.html">garlic</a>, 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.<br /><p class="MsoNormal"> You will need:<br /></p><ul><li>a large pot</li><li>a large strainer</li><li>a teaspoon</li><li>a tablespoon</li><li>a large knife</li><li>a measuring cup</li><li>a cutting board</li></ul><p class="MsoNormal">Ingredients:<br /></p><ul><li>1 cup of water</li><li>1 lb. of fresh (not canned) green string beans</li><li>6 sliced garlic cloves, thinly sliced<br /></li><li>1 teaspoon of salt</li><li>1 teaspoon of pepper</li><li>6 tablespoons of olive oil<br /></li></ul><p style="font-style: italic;" class="MsoNormal">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.</p><p class="MsoNormal">Start prepping the string beans by cutting off their tips, then place the cut string beans into the<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUtdIIPtm2dKRoG25VW8a0J4-48udM-8A17IGStDIhMKSLvj9OxRkyl7HrmQiNrO6L4jQUqoqwg6R-G0tABLAqW_RGu7m0hYcRKPLXQnWvxonZJQ_KWwqDGzf7wAK4sn9YJcw_Bur6-o/s1600-h/String+beans+with+tip+off.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 273px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUtdIIPtm2dKRoG25VW8a0J4-48udM-8A17IGStDIhMKSLvj9OxRkyl7HrmQiNrO6L4jQUqoqwg6R-G0tABLAqW_RGu7m0hYcRKPLXQnWvxonZJQ_KWwqDGzf7wAK4sn9YJcw_Bur6-o/s320/String+beans+with+tip+off.JPG" alt="" id="BLOGGER_PHOTO_ID_5200683243359253634" border="0" /></a> 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.</p><p class="MsoNormal">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.</p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkz7K85ZHdXZUYbtzSZ1y5QnUn6nu_i5EmUM9thqiQkvEVYKw9Xb_m5vI_oojeCPPtqJIEq1grspoqcaJzn7z-0UHiMkOjRjskJuxZ5yOmw53yTZN7UjgqnIV3QRPRIA6mjbRW9TaJ3lc/s1600-h/Ingredients+postboil.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkz7K85ZHdXZUYbtzSZ1y5QnUn6nu_i5EmUM9thqiQkvEVYKw9Xb_m5vI_oojeCPPtqJIEq1grspoqcaJzn7z-0UHiMkOjRjskJuxZ5yOmw53yTZN7UjgqnIV3QRPRIA6mjbRW9TaJ3lc/s320/Ingredients+postboil.JPG" alt="" id="BLOGGER_PHOTO_ID_5200686717987796162" border="0" /></a> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBxAmXPAniQi-J0RzADdySBXfvyn-BDEV75A8uH91kbZU8gSicWoRA4THfX2PQF-ZVfwG-lh3nCJFGLvItCxNg9BckXm-_uPxDZmqP9-D2n-0IEQnr0ZhqVLnBNasrcJ8uD5QRa1dRCc/s1600-h/Ingredients+preboil.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBxAmXPAniQi-J0RzADdySBXfvyn-BDEV75A8uH91kbZU8gSicWoRA4THfX2PQF-ZVfwG-lh3nCJFGLvItCxNg9BckXm-_uPxDZmqP9-D2n-0IEQnr0ZhqVLnBNasrcJ8uD5QRa1dRCc/s320/Ingredients+preboil.JPG" alt="" id="BLOGGER_PHOTO_ID_5200684493194736802" border="0" /></a></p><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">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.</p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-25348795028492358232008-04-30T15:45:00.000-07:002008-05-04T15:06:05.506-07:00ItaliaRican in the NewsI almost forgot to mention that last month's appearance at the <a href="http://newyork.going.com/gongshow">Gong Show</a> at Arlene's Grocery actually got some attention from the <a href="http://www.nypress.com/blogx/display_blog.cfm?bid=79731728">New York Press</a>, a weekly alternative newspaper.<br /><br />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!<br /><br />I am mentioned briefly in the last paragraph.<br /><blockquote>There were also spring rolls going around the room made by Missy from the "italiaricankitchen." The whole experience was pleasantly bizarre. </blockquote>It's only a blurb, but not a bad start.Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-65285962541910113992008-04-28T19:12:00.000-07:002008-04-30T15:35:50.839-07:00ItaliaRican at Disco Crisco Twister!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8XPj6hA0Asc1fBu6AldmY9Sfwh93__-ODpejgnfK7heAi41WUtve-3xgS9rv0oHPa-qWBNOaswBu9_oE_1t24zQWB7U0pNCnRh6NTpmitwsqFK749TluHGbfMeQRINw_gsDEID5uzBQ/s1600-h/Cupcake+Smile.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8XPj6hA0Asc1fBu6AldmY9Sfwh93__-ODpejgnfK7heAi41WUtve-3xgS9rv0oHPa-qWBNOaswBu9_oE_1t24zQWB7U0pNCnRh6NTpmitwsqFK749TluHGbfMeQRINw_gsDEID5uzBQ/s320/Cupcake+Smile.JPG" alt="" id="BLOGGER_PHOTO_ID_5195169476200484194" border="0" /></a><span style="">I was at </span><span style=""><a href="http://italiaricankitchen.blogspot.com/2008/01/italiarican-at-disco-crisco-twister.html">Disco Crisco Twister</a> again </span><span style="">last Sunday at <a href="http://www.arlenesgrocery.net/">Arlene’s Grocery</a></span><span style=""> handing out free samples of my <a href="http://italiaricankitchen.blogspot.com/2008/04/kottonmouth-kookies-legal-version.html">kottonmouth kookies</a> and <a href="http://italiaricankitchen.blogspot.com/2008/04/pineapple-inside-out-spot-cake.html">pineapple inside-out spot cupcakes</a></span><st1:place></st1:place><span style="">.<span style=""> </span>The place was packed with people flooding through the doors for <a href="http://discocriscotwister.com/">Disco Crisco Twister</a>, 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. <span style=""> </span><a href="http://newyork.going.com/discocriscotwister">Disco Crisco Twister</a> even has its own theme song which was performed by <a href="http://www.myspace.com/kindergartennyc">PuppetBox</a>.<span style=""> </span>No , I didn't get to sing the theme song on stage, but I still had a great time.<br /><br />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</span><span style=""> 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</span><span style=""> to serve those too.<br /><br />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!</span><span style=""> <o:p></o:p></span><p> </p><p class="MsoNormal"><span style=""> <o:p></o:p></span></p> <span style="">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. <span style=""> </span>Arlene’s grocery is located at </span><st1:street><st1:address><span style="">95 Station Street</span></st1:address></st1:street><span style=""> (between Ludlow & Allen), in the </span><st1:place><span style="">Lower East Side</span></st1:place><span style=""> at the </span><st1:street><st1:address><span style="">2nd Avenue</span></st1:address></st1:street><span style=""> 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.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZjAIpl7Gd2rNM_SIAaEWpICy23M0KfiD9Skqk3gXxuprgKD8a63N-LM8FrhfoAupfHiiE6d0a45ui0d8VZKT_i9ZNdDAG9qkOf1Iyh5jPSp4xtZONd4iQBSLE-QzdDr-dlhAaNJjrFI/s1600-h/Cupcake+Kiss.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZjAIpl7Gd2rNM_SIAaEWpICy23M0KfiD9Skqk3gXxuprgKD8a63N-LM8FrhfoAupfHiiE6d0a45ui0d8VZKT_i9ZNdDAG9qkOf1Iyh5jPSp4xtZONd4iQBSLE-QzdDr-dlhAaNJjrFI/s320/Cupcake+Kiss.JPG" alt="" id="BLOGGER_PHOTO_ID_5195169476200484178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeTjwPxMmUQVTUqzAoLte64GxCprK0WiHz19w4WWnQEzi7BoLWrlGVleTKzjGuz5Mt9wSjgPLCibx9URw7tsm_2X80ADZWahpZHgKHG6cUOH072GHe_PYr-KYqXdGz6PHFOE7w50sC4o/s1600-h/Im+Holdin.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeTjwPxMmUQVTUqzAoLte64GxCprK0WiHz19w4WWnQEzi7BoLWrlGVleTKzjGuz5Mt9wSjgPLCibx9URw7tsm_2X80ADZWahpZHgKHG6cUOH072GHe_PYr-KYqXdGz6PHFOE7w50sC4o/s320/Im+Holdin.JPG" alt="" id="BLOGGER_PHOTO_ID_5195169480495451506" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm2wuv7dQWtbYgTZWya6a_dUtX-o0s_1HNXGiEaUpthiIKbv6Y67cmGouBx-F5mxyQ2uLVI14kKdtioKSkLW_wqovJPO46xoTyUxZmK9j5FFjSEu93XNhJucPFK9MV3oSAXOCoMuJt4U/s1600-h/Missy+n+Rich.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm2wuv7dQWtbYgTZWya6a_dUtX-o0s_1HNXGiEaUpthiIKbv6Y67cmGouBx-F5mxyQ2uLVI14kKdtioKSkLW_wqovJPO46xoTyUxZmK9j5FFjSEu93XNhJucPFK9MV3oSAXOCoMuJt4U/s320/Missy+n+Rich.JPG" alt="" id="BLOGGER_PHOTO_ID_5195169480495451522" border="0" /></a>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-39671781904916621202008-04-11T20:49:00.000-07:002008-07-19T13:36:48.341-07:00Kottonmouth Kookies (Legal Version)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbNzzvx_FIpVBix9iARKCyekcN5Ke6yTbPEYLdTINYHpfVMOA_35ck-WzHX4s1-kBF-34c98SXor8_1axzNbiRtPQ2tDYbWKoEXzzEJWtTlyO_1BRxexiJUyyNu6g5y3rtefDcSzTvSA/s1600-h/Finished+Product.JPG"><img id="BLOGGER_PHOTO_ID_5188229206137950658" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbNzzvx_FIpVBix9iARKCyekcN5Ke6yTbPEYLdTINYHpfVMOA_35ck-WzHX4s1-kBF-34c98SXor8_1axzNbiRtPQ2tDYbWKoEXzzEJWtTlyO_1BRxexiJUyyNu6g5y3rtefDcSzTvSA/s320/Finished+Product.JPG" border="0" /></a>Serves 25 <p class="MsoNormal">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.<span style="font-size:+0;"> </span>This leaf-shaped green sugar cookie is sure to leave your mouth dry and your spirits high!<span style="font-size:+0;"> </span>This tasty treat is best enjoyed with friends in a circle.<span style="font-size:+0;"> </span>For this recipe you’ll need a leaf-shaped cookie cutter, like the one I bought from <a href="http://store.oaksterdamgiftshop.net/stcaleshcocu.html">Stonerware</a>.<span style="font-size:+0;"> </span>The guys at Stonerware must be botanists, they like plants so much!<span style="font-size:+0;"><br /></span></p><p class="MsoNormal"><?xml:namespace prefix = o /><o:p></o:p>You will need:</p><ul><li>1 rolling pin</li><li>1 leaf-shaped cookie cutter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq-1C91DF79zNqubOT3FcYMX8sBzELkh0pziAyjD_q50Wwa8Rqdw9WoVfAr5blR0Z8PH0qKKeZoldv8y1tTaC1qUsBeykZoNsKhOhd6McVJ4_d_cvPNFxM8YbXxXzG6CBfWGk0AtC4r8/s1600-h/cutter.JPG"><img id="BLOGGER_PHOTO_ID_5188232435953357298" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 252px; CURSOR: pointer; HEIGHT: 229px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq-1C91DF79zNqubOT3FcYMX8sBzELkh0pziAyjD_q50Wwa8Rqdw9WoVfAr5blR0Z8PH0qKKeZoldv8y1tTaC1qUsBeykZoNsKhOhd6McVJ4_d_cvPNFxM8YbXxXzG6CBfWGk0AtC4r8/s320/cutter.JPG" border="0" /></a></li><li>1 lightly greased cookie sheet</li><li>2 sheets of wax paper</li><li>1 teaspoon</li><li>1 pair of disposable latex gloves</li><li>1 cooling rack</li><li>1 mixing bowl</li><li>At least 25 small disposable zipper storage bags (optional)</li></ul><p class="MsoNormal">Ingredients:</p><ul><li>1 18 oz. tube of sugar cookie dough</li><li>2 1/2 teaspoons of green food coloring</li><li>At least 2 oz. of green sugar crystals</li></ul><p class="MsoNormal">Preheat your oven to 350 degrees.<span style="font-size:+0;"> </span>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.<span style="font-size:+0;"> </span>Get your latex gloves ready, because this is where it gets too messy, even for me!<span style="font-size:+0;"> </span>Put on your gloves and add the green food coloring to the dough.<span style="font-size:+0;"> </span>Knead the dough until it is completely green.<span style="font-size:+0;"> </span>Place a sheet of wax paper on a stable flat surface and position your green glob of dough on it.<span style="font-size:+0;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHI3xSTEYQyuS2lDeTT963I_PfVd2Z3KOfmxmdtIiBwex7AnHF7mmd1gqKZUt_oYweFuj_dCSd4AGg8sgo_S3kw-ThV1K2UKzKAy-GJN8JG0x_KOJ6gLeiW5AExwuS6DpJ4KV-dWmNj4/s1600-h/flat+glob.JPG"><img id="BLOGGER_PHOTO_ID_5188229206137950674" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHI3xSTEYQyuS2lDeTT963I_PfVd2Z3KOfmxmdtIiBwex7AnHF7mmd1gqKZUt_oYweFuj_dCSd4AGg8sgo_S3kw-ThV1K2UKzKAy-GJN8JG0x_KOJ6gLeiW5AExwuS6DpJ4KV-dWmNj4/s320/flat+glob.JPG" border="0" /></a></p><p class="MsoNormal">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.<span style="font-size:+0;"> </span>Push the wax paper-covered dough down with your hand when you flatten it to about one half inch thick. <span style="font-size:+0;"></span>Make sure the rolling pin rolls the dough horizontally as well as vertically so the dough isn’t stretched out into some oval shape.<span style="font-size:+0;"> </span>To do this, simply turn the wax paper and dough 90 degrees in either direction and roll the pin in the same vertical motion.</p><p class="MsoNormal">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. <span style="font-size:+0;"></span>If the<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaEKyrMzYkxjUPkBHJIJ-5n77hrCrdMan3dxlAtwz6cdLSP67BIq3d4viMb4guVM4vpKrOK86QcEJNRM195LvHZBCB2MXtKD3D6n5FKF3oudSs6Q-PrPpVioOI4CRgiFlu7sLTINbihw/s1600-h/rolling+it.JPG"><img id="BLOGGER_PHOTO_ID_5188229210432917986" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaEKyrMzYkxjUPkBHJIJ-5n77hrCrdMan3dxlAtwz6cdLSP67BIq3d4viMb4guVM4vpKrOK86QcEJNRM195LvHZBCB2MXtKD3D6n5FKF3oudSs6Q-PrPpVioOI4CRgiFlu7sLTINbihw/s320/rolling+it.JPG" border="0" /></a> dough seems to be sticking to the cutter, gently push the dough out of the cutter with your fingers.<span style="font-size:+0;"> </span>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.</p><p class="MsoNormal">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.</p><p class="MsoNormal">For more detailed instructions on how to roll dough and shape cookies, check out my new <a href="http://youtube.com/watch?v=we6JMg5VGmI">instructional video</a>.</p><p class="MsoNormal">Sprinkle the green sugar crystals onto the shaped dough until the surface of the dough is completely covered.<span style="font-size:+0;"> </span>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!</p><p class="MsoNormal">If you want you can place each cookie in an appropriately-sized "baggie". Be sure to drink lots of water with your cookies.<span style="font-size:+0;"> </span>And remember, when handling a plate full of Kottonmouth Kookies among friends, munch, munch, pass!<o:p></o:p></p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-90144555668907853992008-04-11T16:01:00.000-07:002008-04-11T20:08:43.217-07:00Pineapple Inside-Out Spot Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVm-uFa4gZ9qY8nfHmzFOkc5pI98MEQTHxyaZrxmlO27g1rMcw1k1IlO2PE6bVY5gZX3137Z4LVCMRjrE1josghzCk6eWKHEZL3fw1_JlE6McRQ4AIYLUD_6lI74W-uYlnvTX-CPcH5A/s1600-h/Finished+Product.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVm-uFa4gZ9qY8nfHmzFOkc5pI98MEQTHxyaZrxmlO27g1rMcw1k1IlO2PE6bVY5gZX3137Z4LVCMRjrE1josghzCk6eWKHEZL3fw1_JlE6McRQ4AIYLUD_6lI74W-uYlnvTX-CPcH5A/s320/Finished+Product.JPG" alt="" id="BLOGGER_PHOTO_ID_5188186256464990594" border="0" /></a>Serves 16-20 <p class="MsoNormal">Hey every one, happy spring!<span style=""> </span>I hope you have been enjoying my recipes. </p> <p class="MsoNormal">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.<span style=""> </span>It’s called pineapple spot cake. You may ask why it’s called pineapple spot cake and not upside down pineapple cake.<span style=""> </span>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. </p> <p class="MsoNormal">Pineapples always remind me of tropical weather and in many cultures pineapples are associated with the idea of welcoming someone. <span style=""> </span>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.<span style=""> </span></p> <p class="MsoNormal">You will need:<br /><!--[endif]--></p> <ul><li>1 greased medium sized square pan</li><li>1 large mixing bowl</li><li>1 whisk</li><li>1 colander</li><li>1 non stick pan</li><li>1 teaspoon</li><li>1 small bowl (optional)</li></ul> <p class="MsoNormal"><o:p></o:p>Ingredients:</p> <ul><li>18-20 oz. of any cake mix you like</li><li>20 oz. of unsweetened crushed pineapple</li><li>3 oz. of coconut flakes</li><li>3 large egg white</li><li>1/3 cup of water</li><li>1/2 cup of vegetable oil</li><li>12 oz. of mini semi sweet or bitter chocolate chips</li><li>1/2 teaspoon of green food coloring (optional)</li><li>16 oz. of whipped cream (optional)</li><li>3 oz. of coconut flakes (optional)</li></ul> <p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Preheat your oven to 350 degrees. Place your coconut flakes in a non stick pan and lightly toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxPn9eJiZo3DyDPW8mwEYOWyC_GLB1z7E5u3bqhWXg3xIeRTjK1TRFJ2WA925t06BlZdw5rzh36rN0SlyrWcAQFsMcSLWNEJiHd_bL9tAOGElk7doWzNaldX-AUbq-ziRqa21d3Dd6Zs/s1600-h/Toasted+Coconut.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxPn9eJiZo3DyDPW8mwEYOWyC_GLB1z7E5u3bqhWXg3xIeRTjK1TRFJ2WA925t06BlZdw5rzh36rN0SlyrWcAQFsMcSLWNEJiHd_bL9tAOGElk7doWzNaldX-AUbq-ziRqa21d3Dd6Zs/s320/Toasted+Coconut.JPG" alt="" id="BLOGGER_PHOTO_ID_5188186587177472402" border="0" /></a> them for about five minutes. Put the toasted coconut aside as they will be used to garnish the top of the cake later.<span style=""> </span>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.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">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.<span style=""> </span>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.<br /><br />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.<span style=""> </span>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.<!--[endif]--></p> <p style="text-align: center;" class="MsoNormal"> * * *Topping your pineapple cake * * *<br /></p> <p class="MsoNormal">With this recipe I usually use either whipped<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscN4ula-EPYD3f_-O0u3MVkiKbzCKjxgK8WZqpw2a2jDf7HUR3erko0UWSMymveBJ6OmWl8Uo6lDtQIpsJ7IQBW28Yy7_gqsQyArnPH31J_ozWi0yhUtoOflcGnRl-R4-oJ3ea1tT418/s1600-h/Without+Topping.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscN4ula-EPYD3f_-O0u3MVkiKbzCKjxgK8WZqpw2a2jDf7HUR3erko0UWSMymveBJ6OmWl8Uo6lDtQIpsJ7IQBW28Yy7_gqsQyArnPH31J_ozWi0yhUtoOflcGnRl-R4-oJ3ea1tT418/s320/Without+Topping.JPG" alt="" id="BLOGGER_PHOTO_ID_5188186587177472418" border="0" /></a> cream or pineapple syrup.<span style=""> </span>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.<span style=""> </span>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.<span style=""> </span>Wait for the syrup to cool a bit before carefully pouring it onto the baked pineapple cake.<span style=""> </span>This is what I meant by using the pineapple throughout as opposed to just on the bottom.<span style=""> </span></p> <p class="MsoNormal"><o:p></o:p>I like using coconut flakes for this recipe because like pineapples, they are also a tropical fruit.<span style=""> </span>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.<span style=""> </span>By now your toasted coconut flakes should have cooled down.<span style=""> </span>Using your fingers, evenly sprinkle the flakes onto the cake’s surface.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAs2KuoaY1RtlKBDg5QoPlmGrP55bty-stENwSN-sFXkEtvzyeCnFYMAX4IzDuR6ltlxdFNAs3TpW8y8PrTWJrAjpzz1Z8_OM5h67seWzK-A6ep-aoTSep0Gvv_PCjialAUl_W_ro8kA/s1600-h/With+Topping.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAs2KuoaY1RtlKBDg5QoPlmGrP55bty-stENwSN-sFXkEtvzyeCnFYMAX4IzDuR6ltlxdFNAs3TpW8y8PrTWJrAjpzz1Z8_OM5h67seWzK-A6ep-aoTSep0Gvv_PCjialAUl_W_ro8kA/s320/With+Topping.JPG" alt="" id="BLOGGER_PHOTO_ID_5188186595767407026" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>I also like to mix the toasted coconut flakes with green coconut flakes to keep up the whole tropical theme.<span style=""> </span>It’s a little extra work but it sure does make the cake even prettier.<span style=""> </span>Place about 3 ounces of coconut flakes into a small bowl and douse it with about a half teaspoon of green food coloring.<span style=""> </span>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><p class="MsoNormal"><em>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.</em></p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-63734851272714240512008-04-06T19:27:00.000-07:002008-04-06T22:31:25.971-07:00Garlic: Bad For Your Breath, Great For Your PalateWhen 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.<br /><br />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.<br /><br />Although people usually associate garlic with Italian cuisine, I was surprised to find out from the <a href="http://www.fao.org/es/ess/top/commodity.html?lang=en&item=406&year=2005">U.N.</a> 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 <a href="http://en.wikipedia.org/wiki/Sofrito">sofrito</a> and make my own!<br /><br />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.<br /><br />Garlic bread recipe:<br /><ul><li>one baking pan or cookie sheet</li><li>a tablespoon</li><li>one loaf of Italian bread<br /></li><li>8 cloves of garlic, finely grated<br /></li><li>2 tablespoons of parsley</li><li>2 table spoons of butter</li><li>2 handfuls of grated parmesan cheese</li><li>salt and pepper<br /></li></ul>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.<br /><br />I leave you with my top ten ways to enjoy garlic.<br /><ol><li>Garlic bread</li><li>Garlic butter (tastes great on corn on the cob and baked potatoes!)<br /></li><li>Spicy shrimp with garlic and white rice</li><li>Roasted garlic mashed potatoes</li><li>Garlic fries</li><li>Sofrito</li><li>Whole chicken<br /></li><li>Pork shoulder</li><li>Garlic dip with vegetables of corn chips</li><li>Cream of garlic soup</li></ol>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.Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-46421868214070411242008-03-11T23:48:00.000-07:002008-03-15T14:52:42.709-07:00Irish Soda Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nywhFPfi3B4HcxfKh7MNC5RLVj4MvL0DD8Ogrqpw-M4ai0s08Gb2L-KcIjbw0H_0zsIS_1-RrKqAtWccmB0DmLax1ZnzaaML145_NRNJsJSJ3F60RCUJkRSxb9lNzxn9o4glM1_SCys/s1600-h/Irish+Soda+Bread.jpg"><img id="BLOGGER_PHOTO_ID_5176768100352687618" style="margin: 0px 0px 10px 10px; float: right;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nywhFPfi3B4HcxfKh7MNC5RLVj4MvL0DD8Ogrqpw-M4ai0s08Gb2L-KcIjbw0H_0zsIS_1-RrKqAtWccmB0DmLax1ZnzaaML145_NRNJsJSJ3F60RCUJkRSxb9lNzxn9o4glM1_SCys/s320/Irish+Soda+Bread.jpg" border="0" /></a>Serves 3-4 (two slices per person)<br /><br /><div><div><div></div><div>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.</div><br /><div></div><div>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.</div><br /><div></div><div>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.</div><br /><div>You will need:</div><ul><li>a measuring cup</li><br /><li>a large bowl</li><br /><li>a whisk</li><br /><li>a spatula</li><br /><li>a baking sheet</li><br /><li>a knife</li><br /><li>a tray or other large, flat surface that can be covered with flour, at least 10" on each side</li><br /><li>a teaspoon</li><br /><li>a cooling rack</li></ul><div>Ingredients:</div><br /><ul><li>3 1/2 cups all-purpose flour or wheat flour</li><br /><li>1 3/4 cups cake flour </li><br /><li>1 teaspoon baking soda </li><br /><li>2 teaspoons fine salt </li><br /><li>1/4 cup unsalted butter, cut into small pieces</li><br /><li>1 1/2 cups buttermilk, chilled </li></ul><div>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.</div><br /><div></div><div>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.</div><br /><div></div><div>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.</div><br /><div></div><div>Happy St. Patrick's Day!</div><div> </div><div><em>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.</em></div></div></div>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com1tag:blogger.com,1999:blog-2625731576620749985.post-52782626716909424692008-03-03T08:48:00.000-08:002008-07-19T12:14:45.057-07:00Spring Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6PAY9su2f4dd7tEA1VBNZY1hikGFILIQOW4rVCoipiaKgYK991KI1MPnb58hALwvTfBGiDXKp8k3eGFKDnOFP32hdyeHGNHeLUsWZcq4RgaIswyMZiarKPwJAlUi2aHlEuT9mTu8np4/s1600-h/Spring+Rolls+Finished.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6PAY9su2f4dd7tEA1VBNZY1hikGFILIQOW4rVCoipiaKgYK991KI1MPnb58hALwvTfBGiDXKp8k3eGFKDnOFP32hdyeHGNHeLUsWZcq4RgaIswyMZiarKPwJAlUi2aHlEuT9mTu8np4/s320/Spring+Rolls+Finished.JPG" alt="" id="BLOGGER_PHOTO_ID_5173991594336309426" border="0" /></a>Makes 20-25 rolls<br /><br />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 <a href="http://www.google.com/products?q=hoisin+sauce&btnG=Search+Products&hl=en">online</a>.<br /><br />You will need:<ul><li>a tablespoon</li><li>a skillet or wok<br /></li><li>a deep fryer or pot large enough for deep frying</li><li>a knife</li><li>a wooden spoon<br /></li><li>a chopping board or plate</li><li>a box grater or peeler</li><li>a measuring cup</li><li>a small bowl half filled with water</li><li>a small pastry brush<br /></li></ul>Ingredients:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSFiJ43hupwtoG3C0WeaTCfaH2nerxxQYM2ZV8mFC9qp0P1sLHcttEQ5xl70eAQZwPilKZdWUwHY1sbBHz18-ey-rOC4FSCoFIJ0T7587z40Alt2pcbzoobuKgCRbGEjPxo2qStDGNHs/s1600-h/egg+roll+wrappers.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 260px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSFiJ43hupwtoG3C0WeaTCfaH2nerxxQYM2ZV8mFC9qp0P1sLHcttEQ5xl70eAQZwPilKZdWUwHY1sbBHz18-ey-rOC4FSCoFIJ0T7587z40Alt2pcbzoobuKgCRbGEjPxo2qStDGNHs/s320/egg+roll+wrappers.JPG" alt="" id="BLOGGER_PHOTO_ID_5173992466214670546" border="0" /></a><ul><li>1 tablespoon vegetable oil</li><li>1/2 tablespoon minced garlic</li><li>1 cup chopped cabbage</li><li>1 medium-sized carrot, grated</li><li>1/4 cup bean sprouts</li><li>1/2 tablespoon hoisin sauce</li><li>1/2 tablespoon oyster sauce</li><li>1 tablespoon chopped coriander</li><li>1 package of 20-30 square wonton or egg roll wrappers</li><li>vegetable oil, for frying</li><li>salt and pepper<br /></li><li>4 ounces ground meat (optional)</li></ul>Part 1: Making the filling<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDUkG6akGfZwaw4hyDi-6bcBgJNkO3dJZCKvcXfAT0wCH40d67Pw5wMVHOgTbgTKMRLqKQnHqbkIIG4pIS5Q-GkQhpriMsdlde6ND6XG7Y_2GlNgnBOFcnKzeyjAbO_ABLbMFWT2jZfk/s1600-h/Filling+in+Skillet.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDUkG6akGfZwaw4hyDi-6bcBgJNkO3dJZCKvcXfAT0wCH40d67Pw5wMVHOgTbgTKMRLqKQnHqbkIIG4pIS5Q-GkQhpriMsdlde6ND6XG7Y_2GlNgnBOFcnKzeyjAbO_ABLbMFWT2jZfk/s320/Filling+in+Skillet.JPG" alt="" id="BLOGGER_PHOTO_ID_5173992470509637858" border="0" /></a><br />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.<br /><br />Part 2: Creating the spring rolls<br /><br />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 <span style="font-weight: bold;">highly </span>recommended that you watch my <a href="http://www.youtube.com/watch?v=cW5exBqyDOI">spring roll video</a> 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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPu986qCRmN5BZw_JEpYtXowPPOuy6rQUnL0VI6scnzFsctmCIf2EUk-c3DChRV9GbpUQIcMU7AMKCdPdqrlXO5B2efe2NO-55h41LaHoBkFg8wCh15bwcTJwmR9m13OZ7DuA55uV818U/s1600-h/Faciablut.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPu986qCRmN5BZw_JEpYtXowPPOuy6rQUnL0VI6scnzFsctmCIf2EUk-c3DChRV9GbpUQIcMU7AMKCdPdqrlXO5B2efe2NO-55h41LaHoBkFg8wCh15bwcTJwmR9m13OZ7DuA55uV818U/s320/Faciablut.JPG" alt="" id="BLOGGER_PHOTO_ID_5173996520663798018" border="0" /></a> 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.<br /><br />P.S.: My spring rolls were a hit at Arlene's Grocery last Sunday, where they held their first ever <a href="http://newyork.going.com/gongshow">Gong Show</a>. 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!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchQD1iaJe90p-RrzSbgZZ-7NNA7MKjdqKXi9Pc72VKmH5jQlhGxs80z6wdgncT_ecAHu1BodA-KRWGSdW1GIPM9rlXpbQaYc7t4-f_waShuoTx2C_TfyNLehtE6cVWVgCtaLJejlJ6U4/s1600-h/Spring+Roll+Arlenes+Grocery.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchQD1iaJe90p-RrzSbgZZ-7NNA7MKjdqKXi9Pc72VKmH5jQlhGxs80z6wdgncT_ecAHu1BodA-KRWGSdW1GIPM9rlXpbQaYc7t4-f_waShuoTx2C_TfyNLehtE6cVWVgCtaLJejlJ6U4/s320/Spring+Roll+Arlenes+Grocery.JPG" alt="" id="BLOGGER_PHOTO_ID_5173996516368830706" border="0" /></a>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-31327068511536356092008-02-27T16:44:00.000-08:002008-03-04T13:31:57.878-08:00I Feel Like Chicken Tonight<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs8FSCNzIrS_8Dpo7d6EfhvFDh3ay4ihEr5gnGIVtCIcQxe659Dz9lq-5W2x18A2MjBjkSKJuSLCNMsuik2s7AjWb6nqUp3bx2mY5_sGenOVIYgj7j2tkS-1kBgygFF5CuYJ_g55QNPE/s1600-h/Roast_chicken.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs8FSCNzIrS_8Dpo7d6EfhvFDh3ay4ihEr5gnGIVtCIcQxe659Dz9lq-5W2x18A2MjBjkSKJuSLCNMsuik2s7AjWb6nqUp3bx2mY5_sGenOVIYgj7j2tkS-1kBgygFF5CuYJ_g55QNPE/s320/Roast_chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5171910329284095874" border="0" /></a><br />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.<br /><br />Today I'm writing about chicken, a food that is eaten all over the world and has been enjoyed for thousands of years.<br /><br />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.<br /><ul><li>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.</li><li>Wash <span style="font-weight: bold;">anything</span> that comes in contact with raw meat (dishes, forks, knives, tabletops, etc.) before using it again.</li><li>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.</li><li>Washing raw chicken before cooking it does <span style="font-weight: bold;">not</span> cleanse it of any bacteria. Only extreme heat can truly kill bacteria from a raw chicken.<br /></li></ul>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.<br />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.<br /><br />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?<br /><br />Chicken stock mini-recipe:<br /><ul><li>chicken bones</li><li>1 large chopped onion</li><li>2 medium-sized carrots</li><li>2 stalks of celery</li><li>one pot filled with enough water to drown all your ingredients.<br /></li></ul>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.<br /><br />Here are a few links to chicken-related web pages I've found useful:<br /><ul><li><a href="http://www.townsendletter.com/FebMarch2005/broth0205.htm">Traditional Bone Broth in Modern Health and Disease</a></li><li><a href="http://www.foodnetwork.com/food/mh_chicken/text/">Food Network Chicken Recipes and Meals</a></li><li><a href="http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp">USDA Chicken Fact Sheet</a></li><li><a href="http://en.wikipedia.org/wiki/Headless_chicken">Mike the Headless Chicken</a> (that one I inserted just for fun)<br /></li></ul>So I will leave you with my ten most favorite ways to serve and enjoy chicken.<br />1. Grilled chicken Sammy (that's a sandwich for all you who don't watch RR)<br />2. Baked chicken<br />3. Chicken roll<br />4. Chicken Caesar salad<br />5. Chicken vegetable soup<br />6. Fried chicken<br />7. Chicken rice soup<br />8. Creamy chicken with white rice<br />9. Chicken fingers<br />10. Chicken with broccoli served with white rice<br /><br />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.Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-36613256581474665782008-02-03T15:45:00.000-08:002008-02-17T09:48:22.404-08:00Besos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZLQa6SlspIhyRny1x3ak44B8d0_71IKv2RUatJcXGToB8aaPrXtR4_kVMWwy10njKVkhxJyWAY56647PivS9LNMYXWhAorDx4bpU2khxczDCFDzbpQOuEe76hZxZHM6MRUjZa7fL5K4/s1600-h/Finished+Besos+2.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZLQa6SlspIhyRny1x3ak44B8d0_71IKv2RUatJcXGToB8aaPrXtR4_kVMWwy10njKVkhxJyWAY56647PivS9LNMYXWhAorDx4bpU2khxczDCFDzbpQOuEe76hZxZHM6MRUjZa7fL5K4/s320/Finished+Besos+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5168005495342428018" border="0" /></a>yields 25-30 besos<br /><br />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. <p class="MsoNormal">You will need:</p><ul><li> 1 cookie sheet</li><li> A rolling pin</li><li>Any romantically-shaped cookie cutter</li><li>Wax paper</li></ul> <p class="MsoNormal"><o:p></o:p>Ingredients:</p> <ul><li>1 20 oz. bag of Hershey milk chocolate kisses</li><li> 1 32 oz. tube of pre-made chocolate chip cookie dough</li><li> Any size bag of romantically-themed cookie decorations</li><li>Cooking oil, preferably in a spray can<br /></li></ul> <p class="MsoNormal"><o:p></o:p><span style="font-style: italic;">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 <a href="http://www.countrykitchensa.com/catalog/mini.aspx?T=3&ShopId=44&CatId=603&SubCatId=303">Country Kitchen Sweet Art</a>, where cookie cutters are as cheap as $1.25. They also sell some very nice edible decorations; I bought their <a href="http://www.countrykitchensa.com/catalog/product.aspx?T=3&ShopId=44&CatId=624&SubCatId=1536&productId=626849">mini hearts edible confetti</a> and their <a href="http://www.countrykitchensa.com/catalog/product.aspx?T=3&ShopId=44&CatId=624&SubCatId=1536&productId=618025">red lips confetti sprinkles</a>.</span></p><p class="MsoNormal"><span style="font-style: italic;">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 <a href="http://discocriscotwister.com/">Disco Crisco Twister</a> in two weeks.<br /></span></p> <p class="MsoNormal">Preparation:</p><p class="MsoNormal">Preheat your oven to 350 degrees.<span style=""> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnyp1Jn6bSmVjKZ87EO1K9xLMAfrpGlxy6oSsHpVkjKBNjPH9LxGEZF9eLIltJWKxkQfuEUI34fZx6CRgn-wnWb2GwGzXjCuucDtAiWA4wjq0iUt8jf0nNqTzoOffsG_pHgQt2zwMZDk/s1600-h/Rolling+Besos.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnyp1Jn6bSmVjKZ87EO1K9xLMAfrpGlxy6oSsHpVkjKBNjPH9LxGEZF9eLIltJWKxkQfuEUI34fZx6CRgn-wnWb2GwGzXjCuucDtAiWA4wjq0iUt8jf0nNqTzoOffsG_pHgQt2zwMZDk/s320/Rolling+Besos.JPG" alt="" id="BLOGGER_PHOTO_ID_5167998498840702802" border="0" /></a><br />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.<span style=""> </span>Once flattened, peel the top layer of wax paper off and push the cutter down into the dough.<span style=""> </span>Spray the cookie sheet with cooking oil and place the shaped cookies on it.<span style=""> </span>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.<span style=""> </span>Keep this up until you have run out of unshaped cookie dough.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QPKvBvREtkvmWoBxxdJj0n_Ocg4fLm2vOU1QjcyEF5AOyMDC-Ctfgj6ckt8f-7j7nmueJ3WR-MvHbTEU6BAtU-SoajiKcrLnoQWvUsTgjeMyTBSTMoc_g0fBCP0K9ApVDoRVU3TnD_w/s1600-h/Besos+on+Sheet.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QPKvBvREtkvmWoBxxdJj0n_Ocg4fLm2vOU1QjcyEF5AOyMDC-Ctfgj6ckt8f-7j7nmueJ3WR-MvHbTEU6BAtU-SoajiKcrLnoQWvUsTgjeMyTBSTMoc_g0fBCP0K9ApVDoRVU3TnD_w/s320/Besos+on+Sheet.JPG" alt="" id="BLOGGER_PHOTO_ID_5167998941222334306" border="0" /></a><span style=""> </span></p> <p class="MsoNormal">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.<span style=""> </span>After the cookies are baked, gobble up that little cookie ball so no one else will ever know of its existence.<span style=""> </span>Unwrap your Hershey’s kisses and place one in the center of each cookie.<span style=""> </span>If you are using sprinkles or some other sugary decoration place them on the cookie before baking them.<br /></p> <p class="MsoNormal">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.<span style=""> </span>Let the cookies cool on the sheet or on a plate before storing them away or the cookies will stick together.<span style=""> </span>I usually store my cookies in a tin with wax paper between them. The cookies should hold up for about two weeks or so.</p><p class="MsoNormal">Everyone loves my besos, even furry blue monsters!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELQmnUy0JTKK0DQ4CeyicEGEE8XULOaqjzLU2sAXVcyr3p70qyM2DfCqpgb_nRzlCZGIseRUL0v2nlylIavSwN_7mi3n34EAmcCpYNtveWtfigSHWEJLB8aEicRluyjrBSkmVPKM-bko/s1600-h/Missy+n+Cookie+Monster1.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELQmnUy0JTKK0DQ4CeyicEGEE8XULOaqjzLU2sAXVcyr3p70qyM2DfCqpgb_nRzlCZGIseRUL0v2nlylIavSwN_7mi3n34EAmcCpYNtveWtfigSHWEJLB8aEicRluyjrBSkmVPKM-bko/s320/Missy+n+Cookie+Monster1.JPG" alt="" id="BLOGGER_PHOTO_ID_5162956667581413474" border="0" /></a></p><br /><p class="MsoNormal"><br /></p><br /><br /><p class="MsoNormal"><br /></p><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1_r7OpAvpKGaxkvwllQbo4jJHQenENywBMVehzbHi0h-fg1tP0T1Tq33Nao3UwbfQaoYjEM6trz_nZQRAK8pWPF-0QCLozRVTs5ib41SqHzm3LDiNukkZwfIP1rQLdIzJkf5kwHQ8FM/s1600-h/Missy+n+Cookie+Monster2.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1_r7OpAvpKGaxkvwllQbo4jJHQenENywBMVehzbHi0h-fg1tP0T1Tq33Nao3UwbfQaoYjEM6trz_nZQRAK8pWPF-0QCLozRVTs5ib41SqHzm3LDiNukkZwfIP1rQLdIzJkf5kwHQ8FM/s320/Missy+n+Cookie+Monster2.JPG" alt="" id="BLOGGER_PHOTO_ID_5162957036948600946" border="0" /></a></p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com1tag:blogger.com,1999:blog-2625731576620749985.post-85113787703218406462008-01-26T23:25:00.001-08:002008-01-26T23:45:31.356-08:00ItaliaRican at Disco Crisco Twister!<span style="">In an effort to drum up publicity for this blog as well as my culinary career, I handed out free samples of my <a href="http://italiaricankitchen.blogspot.com/2007/12/spinach-pete-pronounced-pee-tay.html">spinach pete</a> last Sunday at <a href="http://www.arlenesgrocery.net/">Arlene’s Grocery</a> the hottest bar in the </span><st1:place><span style="">Lower East Side</span></st1:place><span style="">.<span style=""> </span>The place was packed with people flooding through the doors for <a href="http://discocriscotwister.com/">Disco Crisco Twister</a>, 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. <span style=""> </span><a href="http://newyork.going.com/discocriscotwister">Disco Crisco Twister</a> even has its own theme song which was performed by <a href="http://www.myspace.com/kindergartennyc">Kindergarten</a>, one of the two live bands who usually play for the event.<span style=""> </span>The co-host <a href="http://www.myspace.com/rottencheri">Steph</a> pulled me up on stage and we sang the theme song together!<o:p></o:p></span> <p class="MsoNormal"><span style="">This month’s theme for Disco Crisco was 2001: A Space Odyssey, which explains why my pete was awkwardly labeled “<a href="http://en.wikipedia.org/wiki/Space_cake">space cakes</a>”, a confusing choice for a nickname considering that space cakes are the code name for marijuana-laced brownies.<span style=""> </span>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.<span style=""> </span>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! <o:p></o:p></span></p> <p class="MsoNormal"><span style="">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. <span style=""> </span>Arlene’s grocery is located at </span><st1:street><st1:address><span style="">95 Station Street</span></st1:address></st1:street><span style=""> (between Ludlow & Allen), in the </span><st1:place><span style="">Lower East Side</span></st1:place><span style=""> at the </span><st1:street><st1:address><span style="">2nd Avenue</span></st1:address></st1:street><span style=""> station on the F line.<span style=""> </span>The next Disco Crisco Twister will be held at Arlene’s Grocery on February 17 at </span><st1:time minute="0" hour="19"><span style="">7 pm</span></st1:time><span style=""> 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.<span style=""> </span>Admission is $10, so come on down and meet me personally and better yet, sample my delicious besos. The cookies I mean!<span style=""></span></span></p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-32658107331281067492008-01-10T02:46:00.000-08:002008-01-10T03:37:19.464-08:00Cauliflower Patties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_7DdWeEd3qSZpbgH6hr8Y1RpTi81309JQYXA9U2POnsxQZj0KhQsWD0x3CduWprQm7eZDTu_eGxjt-z9E-O5KzU-e54UsfspWisLfDIwvBjLqfYBYl5EG1wtlUb9IFEEJcByHcbx6p4/s1600-h/Finished+product.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_7DdWeEd3qSZpbgH6hr8Y1RpTi81309JQYXA9U2POnsxQZj0KhQsWD0x3CduWprQm7eZDTu_eGxjt-z9E-O5KzU-e54UsfspWisLfDIwvBjLqfYBYl5EG1wtlUb9IFEEJcByHcbx6p4/s200/Finished+product.JPG" alt="" id="BLOGGER_PHOTO_ID_5153804650310331874" border="0" /></a>Serves 8-10 (Three patties per person)<br /><p class="MsoNormal">Cauliflower patties are small, round and contain garlic, parmesan cheese and seasoned bread crumbs.<span style=""> </span>They can be eaten as a side dish, as an hors devour, or even a snack.<span style=""> </span>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.<span style=""> </span>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.</p> <p class="MsoNormal">Because of the recipe’s diverse ingredients, I can’t imagine a dish that wouldn’t go well with the patties.<span style=""> </span>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.<span style=""> </span>This recipe only takes 20 minutes to prepare and 10 minutes to serve.<span style=""> </span></p> <p class="MsoNormal">You will need:</p> <p class="MsoNormal"> </p><ul><li><span style="">1 large skillet<o:p></o:p></span></li><li><span style="">1 spatula<o:p></o:p></span></li><li><span style="">1 cereal bowl<o:p></o:p></span></li><li><span style="">1 medium-sized or large pot</span></li><li><span style="">1 spoon (optional)<o:p></o:p></span></li><li><span style="">1 ice cream scooper (optional)<o:p></o:p></span></li><li><span style="">1 bowl of any size (optional)</span></li></ul> <p class="MsoNormal">Ingredients:<br /></p><ul><li>2 large heads of fresh cauliflower </li><li>2 bulbs of finely chopped garlic </li><li>1 cup of grated parmesan </li><li>4 cups of seasoned bread crumbs </li><li>2 large eggs </li><li>1-2 teaspoons of vegetable oil</li><li>Some apple sauce or ketchup (optional)</li><li>Salt and pepper (optional)</li></ul> <p class="MsoNormal"><o:p>Preparation:</o:p></p><p class="MsoNormal"><o:p> </o:p>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. <span style=""> </span>Drain the water from the pot and break up (not mash) the cauliflower into small chunks.<span style=""> </span>I like to use my hands to break up the cauliflower but you can also use a spoon if you’d like.<span style=""> </span>Beat the two eggs in a small bowl.<span style=""> </span></p> <p class="MsoNormal">With the cauliflower still in the pot add the chopped garlic, the parmesan, 3 cups of seasoned bread crumbs and the eggs.<span style=""> </span>Pour the remaining cup of bread crumbs into a bowl.<span style=""> </span>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.<span style=""> </span>But if you do<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1_5aNSov9kNutaUGW_Jm1qVfWuRthh-xBFMAtNdDl2tEMN4_TNTxBguzOs_5Bg_FDPuZ4EMkT_BdEFWftaYofVaTQzuHdkNkNl7ybkgFHWx-wTwK2KAMqP8-hpWsg1HktWOig9JWigk/s1600-h/Patty+Scoop.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1_5aNSov9kNutaUGW_Jm1qVfWuRthh-xBFMAtNdDl2tEMN4_TNTxBguzOs_5Bg_FDPuZ4EMkT_BdEFWftaYofVaTQzuHdkNkNl7ybkgFHWx-wTwK2KAMqP8-hpWsg1HktWOig9JWigk/s200/Patty+Scoop.JPG" alt="" id="BLOGGER_PHOTO_ID_5153805741232025090" border="0" /></a> this, be sure to wet your hands with cold water and have a bowl of cold tap water handy.<span style=""> </span>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.<span style=""> </span>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. <span style=""> </span>Place the patties into the bowl and roll them around until the patties are completely covered with bread crumbs.<span style=""> </span>This will help the mixture stick together as it is cooking.<span style=""> By now your uncooked patties should look like this.</span><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">In order for them to cook properly, the patties should be about the size of an ice cream scooper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBK_XOxo3YWr9XBcl5yZK4qxC3LQyNuPq8BtbOrCkFMr5GAY6GgOKkNcliKkkWyDbFRL7Mba6rIYu9W5m6ZogoK-OZyCBhMhRnW2ph0GiKOoPw0S3i_4NUI5KakxwpBHVii_rEBUfeYmo/s1600-h/Patties+cooking.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBK_XOxo3YWr9XBcl5yZK4qxC3LQyNuPq8BtbOrCkFMr5GAY6GgOKkNcliKkkWyDbFRL7Mba6rIYu9W5m6ZogoK-OZyCBhMhRnW2ph0GiKOoPw0S3i_4NUI5KakxwpBHVii_rEBUfeYmo/s200/Patties+cooking.JPG" alt="" id="BLOGGER_PHOTO_ID_5153807824291163682" border="0" /></a> and definitely not the size of a hamburger patty.<span style=""> </span>Remember that these are often served as snack food or a side dish.<span style=""> </span>Take your large skillet and add vegetable oil, just enough oil to cover the bottom of the skillet.<span style=""> </span>Don’t use too much oil or you will drown the patties and they will not stick to themselves.<span style=""> </span>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.<br /></p><p class="MsoNormal">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.<span style=""> </span>The best part about the patties is that they are delicious at any temperature, so don’t worry about them getting cold.<span style=""> </span>Because the patties are firm, they can be eaten with your hands (making them so snackworthy!) as well as with a fork or spoon.<span style=""> </span>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.</p> <p class="MsoNormal"><o:p> </o:p></p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-71479412895507701932008-01-02T10:10:00.000-08:002008-01-10T02:23:35.008-08:00The Power of Lemons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkNpPhV5ht337yiuhU0Hp0suncb2ZbxU3IbUXfGKsLx9I4m0zKnP_sDcJu0cgf2QQgiL_yiq3PPNEdGS420CMjoQjADZ49JXkfBFGyCNDh7TVf1wiTGLxlmt8EIvhheCZoBMyTW3k8OA/s1600-h/Lemon+pic.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkNpPhV5ht337yiuhU0Hp0suncb2ZbxU3IbUXfGKsLx9I4m0zKnP_sDcJu0cgf2QQgiL_yiq3PPNEdGS420CMjoQjADZ49JXkfBFGyCNDh7TVf1wiTGLxlmt8EIvhheCZoBMyTW3k8OA/s320/Lemon+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5153791447580863954" border="0" /></a>Most people only think of <a href="http://en.wikipedia.org/wiki/Lemon">lemons</a> as something to add to their drinks.<span style=""> </span>But lemons can also be used in cooking such meats as fish, shrimp, turkey and chicken and even with fruits. <p class="MsoNormal">Lemon juice can neutralize the fish’s natural smell and taste.<span style=""> </span>I find it best to let fish marinate in lemon juice for no more than 10-15 minutes before throwing it on the skillet.<span style=""> </span>You shouldn’t worry about the strong taste and scent of the lemon juice overpowering the flavor of the cooked meat.<span style=""> </span>As the meat cooks, the juices seep inside and leave a faint aroma and flavor that can actually improve a fish meal.<span style=""> </span>Shrimp can also be marinated in lemon juice for about 5-10 minutes before cooking it.<span style=""> </span></p> <p class="MsoNormal">Lemons can serve as a tasty meat tenderizer when cooking turkey or chicken, and they are especially effective at tenderizing thighs and breasts.<span style=""> </span>Cut a lemon in half and squeeze it over your meat in a separate bowl before cooking it.<span style=""> </span>Tenderizing loosens the muscles in the meat and allows it to cook faster and makes it easier to cut and chew.</p> <p class="MsoNormal">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.<span style=""> </span>I find lemons to be a much tastier, healthier and easier alternative to others methods of tenderizing meat.</p> <p class="MsoNormal">Everyone knows that fruit oxidizes, or turns brown, immediately after you slice it open.<span style=""> </span>But a little dash of freshly squeezed lemon juice on fruit will help slow down that process.<span style=""> </span>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.<span style=""> </span>A squeezed lemon will produce more juice if you microwave it for about a minute.</p> <p class="MsoNormal">Ironically, my earliest memories of lemons actually have nothing to do with cooking.<span style=""> </span>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.<span style=""> </span>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. </p> <p class="MsoNormal">* * * Trivia Time * * *</p> <p class="MsoNormal">Most experts agree that the lemon originated in <st1:country-region><st1:place>India</st1:place></st1:country-region> and was introduced to southern <st1:country-region><st1:place>Italy</st1:place></st1:country-region> around 200 A.D.<span style=""> </span>It was a very popular crop in the Arab world and the <st1:place>Mediterranean</st1:place>.<span style=""> </span>In fact, the word lemon is derived from the Arabic limun and the Old Italian limone.<span style=""> </span>The Egyptians were the first ones to make lemonade, although I’m not sure who was the first to make it pink.<span style=""> </span>Small pox and gunpowder weren’t the only things Europeans brought to the <st1:place>New World</st1:place>, as <st1:city><st1:place>Columbus</st1:place></st1:city>’ ships were full of lemons to feed the sailors.</p> <p class="MsoNormal">Lemons are a great source of Vitamin C and have been found to have antioxidant and anti-cancer properties.<span style=""> </span>Smokers should take note that lemons can also wipe away some of the carcinogens created by cigarettes.<span style=""> </span>Just like fish, lemon juice is added to many household cleaners to neutralize the pungent odor most of these chemicals emit.<span style=""> </span>The citric acid in lemon juice actually makes lemons useful as tiny batteries.<span style=""> </span>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.</p> <p class="MsoNormal">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.<span style=""> </span>Pick up a few and brighten the rest of your day.<span style=""> </span>They’re cheap, they’re useful, they smell great and they’ve been enjoyed for thousands of years.</p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-58384662675571818662007-12-22T15:32:00.000-08:002008-03-04T13:29:01.564-08:00Spinach Pete (pronounced “pee-tay”)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tsfBdbQu-cRhVx47nlDaFvFWh603oOJGENVA_Dr9gW8LmaocBMTlHge-BSzpGpY4yN3Hxcy24WI43ngKzg_hnMobfsfr0yhp5QIcNKdLGcSHuDiqToCvbEBq3_EcF3s1CUQtm6CKfwU/s1600-h/Pete.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tsfBdbQu-cRhVx47nlDaFvFWh603oOJGENVA_Dr9gW8LmaocBMTlHge-BSzpGpY4yN3Hxcy24WI43ngKzg_hnMobfsfr0yhp5QIcNKdLGcSHuDiqToCvbEBq3_EcF3s1CUQtm6CKfwU/s400/Pete.JPG" alt="" id="BLOGGER_PHOTO_ID_5146958279166979458" border="0" /></a>Serves 6 to 8<br /><br />Brighten up your holiday spirit with a yummy little snack for you and your family. This recipe is great to sneak in some iron and vitamins for kids. Sometimes children turn down vegetables. Pete is a name I came up with for this dish.<span style=""> </span>I grew up in Morris Park, a neighborhood in the <st1:place>Bronx</st1:place> with a large Albanian community and in Albanian pete means “spun dough”.<span style=""> </span>This recipe will keep your kids asking for more just in the matter of time. The cheese can also be substituted with tofu for vegans or those who are lactose intolerant. Sliced pete makes for a great hors devour guaranteed to be the hit of any party.<p>You will need:</p> <ul><li>1 large mixing bowl</li></ul> <ul><li>1 hand or kitchen towel</li></ul> <ul><li>1 pizza pan or cookie sheet</li></ul> <ul><li>1 plastic container (large enough to hold 1 lb. of pizza dough)</li></ul>Ingredients:<br /><ul><li>1 lb. of frozen or refrigerated pizza dough</li></ul> <ul><li>5-8 oz. of frozen or canned spinach </li></ul> <ul><li>4 oz. of crumbled feta cheese</li></ul> <ul><li>8 oz. of cream cheese</li></ul> <ul><li>2 cloves of garlic</li></ul> <ul><li>10 oz. of shredded mozzarella whole or skin milk</li></ul> <ul><li>1 medium-sized onion</li></ul> <ul><li>3 tablespoons of any oil (olive, corn, canola, vegetable, peanut, etc.)</li></ul> <ul><li>22 oz. of tofu (if you are substituting cheese)</li></ul> Preparation:<br /><br />Preheat oven to 350 degrees.<p class="MsoNormal">Start by defrosting the spinach and if necessary, the pizza dough.<span style=""> </span>Once defrosted, place the pizza dough in a plastic container with the olive oil poured inside the container. Let the dough sit in the oil for about a half hour flipping it over to make sure both sides are coated with the oil. Take the spinach and wrap it in a kitchen or hand towel and squeeze all of the water out of the spinach. This technique works well because the towel gets almost all of the moisture out and soaks it up so you don’t get spinach water on your hands or clothes.</p> <p class="MsoNormal">In a large mixing bowl combine the feta, mozzarella, and cream cheese. <span style=""> </span>Reserve about 3 oz. of<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5U3ygGs0Q5bgbYuIKT88v8fSCGpadNz1VqM-srXAWZ0ZaufQIDNUPsNLr9-0ZeDJdYMzXxjmScrVgq-1dtzaadlX_rPvmnsi7PAgBqUD_xUE63U26CC19stHCZ1tj9MJV3MgrEPvGrVU/s1600-h/Lettuce_Cheese+Mixture.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 211px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5U3ygGs0Q5bgbYuIKT88v8fSCGpadNz1VqM-srXAWZ0ZaufQIDNUPsNLr9-0ZeDJdYMzXxjmScrVgq-1dtzaadlX_rPvmnsi7PAgBqUD_xUE63U26CC19stHCZ1tj9MJV3MgrEPvGrVU/s320/Lettuce_Cheese+Mixture.JPG" alt="" id="BLOGGER_PHOTO_ID_5146961680781077906" border="0" /></a> mozzarella cheese on the side for the top of your pete. Chop the onion and garlic finely and place it into the bowl. Add the drained spinach into the bowl and cover the bowl with clear wrap and leave it in the refrigerator for about 30 minutes or until chilled. By now your spinach/cheese compound should look like this.</p><p class="MsoNormal">Remove the now oil-soaked dough from the container and smooth it out over the cookie sheet, spreading it out into a flat circle as if you were making a pizza. It doesn't have to be a perfect circle, so don't go nuts trying to get it right. Scoop out the<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-HKWLPKzkz38Cgec_wvv9uRam5uVohKFbIys5DiuYGOOhvuz88yvr9ANz9MziOP3goUKVt4wt9x1BBfMZ8R-AHqTcbkSARqm9GGKS0YxI5JbtOKS4ADmsKIrYMW_p-CinT97RVkkxo8/s1600-h/dough+rollup.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-HKWLPKzkz38Cgec_wvv9uRam5uVohKFbIys5DiuYGOOhvuz88yvr9ANz9MziOP3goUKVt4wt9x1BBfMZ8R-AHqTcbkSARqm9GGKS0YxI5JbtOKS4ADmsKIrYMW_p-CinT97RVkkxo8/s320/dough+rollup.JPG" alt="" id="BLOGGER_PHOTO_ID_5146965022265634210" border="0" /></a> cheese/spinach mixture from the bowl and place it in the center of the dough. Spread the mixture out so that it covers all of the dough except for the edges of the circle.<span style=""> </span>Then roll the dough up as if you were rolling up a jelly roll or a burrito. It should look like this.</p> <p>After rolling the pete up into a very long tube shape, tuck the ends together to make the pete form into a ring. It should look like a big doughnut or a bunt cake. Make sure the height is even all around to prevent one side of the pete from cooking faster than the other.<span style=""> Again, we're not aiming for complete perfection, so it just</span><span style=""> needs to be even enough. </span>Glaze the top of the pete with oil and lightly sprinkle 1/4 cup of mozzarella on top of the pete as a garnish. Bake for 25-30 minutes until golden brown. Pete is best served when warm and can be sliced up like a cake.</p>Serving suggestions: Don't let that hole in the middle of the pete go to waste! You can fill that empty space with baby tomatoes, like I did in the picture. Another cool idea could be placing some parsley for presentation, a small bowl of ranch dressing with a teaspoon to scoop it up and pour over individual pete pieces.<br /><br />If you try this recipe, drop me a comment a let me know how it worked for you. Also, let me know how you served the pete. The limit is literally bound by your own imagination.Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0tag:blogger.com,1999:blog-2625731576620749985.post-47012528863341504702007-12-15T19:17:00.000-08:002007-12-14T22:31:57.448-08:00Cooking With Courage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8qWOautIF_FJ2vY2QSSQZIWOsrrqEAs6jouLZxj7lRRGCR2GJ2-qVp48yQDN9TGEi44D7h7VQOhw_6GpD-z8mXoRq_Wr7V38W7ojjY4TYerIus9ODffsxGXhCXvdH5eVkREj6CjkefM/s1600-h/DSCF0703.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8qWOautIF_FJ2vY2QSSQZIWOsrrqEAs6jouLZxj7lRRGCR2GJ2-qVp48yQDN9TGEi44D7h7VQOhw_6GpD-z8mXoRq_Wr7V38W7ojjY4TYerIus9ODffsxGXhCXvdH5eVkREj6CjkefM/s400/DSCF0703.JPG" alt="" id="BLOGGER_PHOTO_ID_5144058149744995682" border="0" /></a><span style="">Hi, my name is Melissa and this is my ItaliaRican Kitchen.<span style=""> </span>The name comes from my Italian (Sicilian to be exact) and Puerto Rican heritage, which is reflected in my cooking.<span style=""> </span>Those who are familiar with Italians and Puerto Ricans know that they both come from very family-oriented cultures.<span style=""> </span>So it should be no surprise that helping with family meals was how I discovered my love for cooking as a child.<span style=""> </span>My mother, aunts and cousins would enlist me to pour this and mix that, stir this and measure that until the meal was fully prepared to be enjoyed by everyone.<span style=""> </span><o:p></o:p></span> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">It was in the kitchen with my family, not a cookbook where I learned and came up with so many recipes for delicious meals.<span style=""> </span>My family also taught me that that cooking is not cooking unless you get your hands dirty. Growing up in the </span><st1:place><span style="">Bronx</span></st1:place><span style="">, we didn’t always money to buy all sorts of different ingredients, so I had to use my imagination to come up with creative ways to prepare meals, especially meals without meat or other expensive ingredients.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">Cooking is also like therapy for me. It soothes me after a stressful day and allows me to be in total control in a world where so many of us feel out of control.<span style=""> </span>It also pleases me to watch others enjoying what I’ve created.<span style=""> </span>Anyone who’s ever eaten my cooking asks me, “Can you give me the recipe?” or “Can you make this for my party?”<span style=""> </span>There’s nothing like a cascade of compliments to make a girl feel better.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">My Sicilian mother and her family taught me all the delicious sauces, gravies and pasta recipes which graced their dining table.<span style=""> </span>With the large Puerto Rican and Dominican communities in the </span><st1:place><span style="">Bronx</span></st1:place><span style="">, my neighbors and friends shared their recipes and culinary traditions with me over the years.<span style=""> </span>My father, a Puerto Rican Jew, was not really into cooking and therefore did not share any recipes from either aspect of his own heritage.<span style=""> </span>But I can whip up a mean latke and matzo ball soup.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">I want to make this blog an encyclopedia of my best recipes, ideas and tips.<span style=""> </span>People are also surprised how inexpensive and quick my cooking is to make.<span style=""> </span>Once in a while I’ll throw in a cooking anecdote from my past, little experiences which have contributed to my wisdom in the kitchen.</span></p><p class="MsoNormal">My motto is "cooking with courage" because I believe too many people are afraid of cooking. They're too scared of what might happen if they turn on the stove and put together a few ingredients. I don't believe you're really cooking unless you get your hands dirty. No one should be afraid to cook, and more important, no one should be afraid to get their hands dirty. Whether you get your hands greasy, sticky, or gooey, just remember two things: (1) soap and water will always wash anything off your hands and (2) it's just FOOD!! It's going to be eaten eventually so how horrible could it possibly be to get on your hands?</p><p class="MsoNormal">With that said, let's get cooking!<br /><span style=""><span style=""> </span><o:p></o:p></span></p>Missyhttp://www.blogger.com/profile/15493481130844289968noreply@blogger.com0