Tiramisu

Sam Baldwin: What is “tiramisu”?
Jay: You’ll find out.
Sam Baldwin:  Well, what is it?
Jay: You’ll see!
Sam Baldwin: Some woman is gonna want me to do it to her and I’m not gonna know what it is!~~ Scene from ‘Sleepless in Seattle’

 

As stated in a couple of prior posts; I’m not a lover of Chocolate.  I was won over by this recipe when I worked at Bella Ristorante quite a few years ago.  When we were closing one night we were asked by the kitchen mgr if we wanted to take home some left over Tiramisu because they made much more than what was sold.  I ended up taking home a whole half sheet for my son and I to share.  There was alot.  And we ate every bite.

Going by looks alone, this might appear a bit daunting.  But once you read the ingredients, you’ll see it’s super easy and doesn’t take too much time to put together, though you do need to wait for it to set up for several hours.  This recipe calls for 2 layers, but I often like to make it a bit higher.  :-) Enjoy.

Ingredients

1 lb mascarpone

1/4 cup sugar

2 tbsp amaretto

1 cup heavy cream

24 ladyfingers

1 1/2 cups brewed espresso, cooled

1 tbsp amaretto

1/2 cup chopped bittersweet chocolate

Directions

Whisk together the mascarpone, sugar and 2 tbsp amaretto until smooth.  In a cold bowl, whip the cream until it forms soft peaks.  Add the cream to the mascarpone mixture and fold gently.

In a bowl, mix together the espresso and 1 tbsp amaretto.  Take half of the ladyfinger’s and dip them into the espresso mixture.  Arrange them in a single layer in an 8-inch square dish.  Spread half the mascarpone mixture over the ladyfinger’s then top with half the chocolate.

Repeat the steps for another layer.  Cover with plastic wrap and refrigerate at least 6 hours before eating.

Shrimp Scampi

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” Bubba

 

 

Yes, I know.  Shrimp Scampi is not rocket science.  But I’ve been asked in the past for the recipe.  If cooked correctly, this is one quick but succulent dish.  A great starter to a fancy date night meal, maybe?  Or you can take it to another level and throw it over some pasta for a quick, but satisfying dinner.  Just one thing…don’t over cook the shrimp.  Please.

Serves 2

Ingredients

4 tbsp unsalted butter

2 tbsp olive oil

3-4 large garlic cloves, minced

Pinch of salt

1 lb extra large shrimp

2 tbsp chopped fresh flat leaf parsley

1 tbsp *real* lemon juice

4 lemon wedges

Directions

In a large sauté pan, melt the butter with the olive oil over medium low heat.  When up to temperature, stir in the garlic.  Stir occasionally until the garlic is lightly golden.  Don’t let it brown.

Sprinkle the salt in the pan, then add the shrimp.  Cook for 2 to 3 minutes turning once.  When the shrimp just turn pink, add the parsley and lemon juice.  Cook or an additional minute.

Serve with the lemon wedges and crusty bread.

Binagoongang Baboy (Pork in Salted Shrimp Paste)

I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure” ~~ Anthony Bourdain

 

 

Those of you who frequent my blog know that I lurves me some Filipino food.

This is yet another wonderful dish from the Philippines.  It’s so good, full of flavor, and sure to please anyone’s palate.  One thing you have to be prepared for is the smell (while it’s cooking).  It’s strong, and some people don’t like it too much.  I mean…you’re cooking with raw fermented ground shrimp.

If you like more exotic food and flavors, then this shouldn’t phase you, as I’m sure you’ve used unusual ingredients before.

If you like to stay inside a certain culinary box…then you might just want to stick with ordering this the next time you’re dining out.

Ingredients

4 1/2 lbs pork tenderloin, cut into 2 inch cubes

3/4 cup vinegar

5 cloves garlic, crushed

1 bay leaf

5 peppercorns, crack

2 tbsp vegetable oil

1 small onion, chopped

2 cloves garlic, minced

3 tbsp bagoong (shrimp paste)

black pepper

Directions

Place the pork in a heavy bottomed pot and cover with water.  Add the vinegar, 5 cloves crushed garlic, bay leaf and peppercorns and bring to a gentle boil for about a half hour.  Check back periodically to remove any scum that’s on top.  Once tender, remove the pork from the water and set aside.  Strain the water and discard solids.  Set water aside.

In a large sauté pan, add the oil, onion and garlic and cook on medium low heat until the onion is translucent.  Add the pork and shrimp paste and combine well.  At this time you can add a bit of the reserved water if you’d like a bit of sauce (I like to add just a couple tbsp at the most, but wet or dry are both traditional).  Cover and cook for an additional 5-10 minutes.

Serve over steamed rice.

Pancakes

“The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.” ~~ W.C. Fields

I’ve always been a huge fan of pancakes.  I found a variation of this recipe a few years ago, and each time I made them, I changed it up a bit.  Always trying to make them better.  They always tasted great, but I was just obsessed in finding that secret of the perfect fluffiness.  You know, the type of pancakes you find in the best diners.

Have you ever read the ingredients on the back of an instant pancake mix box?  Dextrose, Calcium Carbonate, Mono and Diglycerides, Soy Protein Isolate, and Artificial Flavors to name a few.

We are able to create a better product with just a few ingredients that most of us have in our pantry and fridge.  Yes, the box is more convenient, it takes less than 5 minutes to throw the recipe together.  My recipe takes about 6 or 7 minutes start to finish.  And the best part is that you know what’s in them.

There’s a couple secrets to this recipe to ensure the fluffiness we all enjoy.  Do Not Overmix The Product.  Mix just enough to combine, and that’s it.  The mix will fluff up a little bit within a couple of seconds of combining all the ingredients.  It will be thick.  You won’t be able to pour this mixture; you’ll have to ladle it onto your griddle.

Bottom line.  If you like pancakes then give this recipe a go.  I’m pretty sure you won’t be buying pancake mix anymore.

This recipe makes approximately 4 servings.

 

Ingredients

1 1/2 cups milk

1/4 cup vinegar

2 cups A/P flour

1/4 cup sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 tsp vanilla extract

Directions

In a medium sized bowl, combine the milk and the vinegar.  Let set a couple minutes to thicken.

In a separate bowl, combine the dry ingredients.

Add the egg and vanilla extract to the milk mixture and whisk together.  Add the flour mixture to the milk mixture and combine.  Do not overmix, but make sure all the ingredients are well incorporated.

Heat a skillet over medium heat and coat with either cooking spray, butter, margarine or vegetable oil. (Personally, I like to use a combo of 1 tsp veg oil and 1 tsp butter and kind of fry my pancake to create crispy edges).   Place enough mixture to the size pancake you desire and let cook until a few bubbles form, then flip.  Because of the thickness, each pancake might take a bit longer to cook.

Make sure you don’t have your heat higher than medium and be patient.  Serve with maple syrup.

Sweet Potato Pie

“A girl came up to me in a bar and said she wanted to be my apple pie. I wish I’d said something cool, but I was stunned”~
Jason Biggs

 

 

My Mother’s Sweet Potato Pie Recipe.  The best.  Hands down.  ‘Nuff said.

 

(Makes 2 Pies)

Ingredients

Preheat oven to 425F

2- 29oz cans of Yams, drained (I use Bruces)
1/2  cup butter
6  eggs
3/4  cup milk (you might need a little more or a little less…add about 1/2 the milk at first and go from there.  The texture should be loose, but not too soupy)
1 3/4  cup sugar
1/4  tsp salt
1/2  tsp nutmeg
1  tsp vanilla
2  deep dish pie crust (unbaked)

Directions

Cream the sweet potatoes and butter.  Add the rest of the ingredients.  Pour mixture into both pie shells.  Bake @ 425F for 15min minutes, then reduce the heat to 350F and bake for 1 hr, 20 minutes.  If the crust starts to get too dark, line them with foil.  Let them cool before slicing.

Baked Stuffed Fish

The best way to a fisherman’s heart is through his fly.  ~Author Unknown

There’s nothing I love more than stuffed ‘anything’.  A tasty something, inside a vessel of another tasty something is really kinda cool.

I remember the 1st time I saw this dish, or a variation of it.  It was decades ago and I went on lunch break with a co-worker.  She was lucky enough to have her girlfriend bring her a homemade dish that consisted of baked stuffed fish.  When she unwrapped the  fish, the steam came billowing out…and the smell!

Oh-em-f’ing-gee!

Then she lifted that first bite with her fork…really, if food porn daily included video…this would be the most viewed, I’m sure. Yes.  I think I totally forgot about my lunch, altogether.  As we all sat and chatted with each other, the conversation was on a variety of subjects.  Gossip, laughing…etc.  But I don’t think I contributed much, being hypnotized and all.  I kept trying to tell her, through mental telepathy, to give me her fish.  All of it.  But I wasn’t even offered a bite.  Sad.

As we were heading back to the office, I was rehearsing the recipe in my head.  I went to the store after work, and made this version when I got home.  Yay me!

Ingredients

1/4 cup chopped celery

1/4 cup chopped green onion

1/4 cup green bell pepper

1 clove garlic, minced

4 tablespoons butter

1/2 lb shrimp, coarsely chopped

3/4 cup-1 cup breadcrumbs

2 tablespoons real lemon juice

1/2 lb lump crab meat, picked through for cartilage

2 tbsp chopped parsley

1 egg, beaten

2 tbsp mayonnaise

1/2 tsp mustard

salt & pepper

1 lg whitefish (3-5 lbs), scaled and cleaned (keep the head on)

3 tbsp melted butter

1 lemon cut into wedges

Directions

Saute the celery, onion, and bell pepper in the butter over medium heat until soft, about 2-3 minutes.  Season with salt and pepper. Add the shrimp and garlic; cook for 1 minute stirring constantly.  Remove from the heat and let cool.

Butter a shallow baking dish and pre-heat the oven to 350 degrees f.  Pat the fish dry, liberally salt the inside and place the fish in the baking dish.

After the vegetables have cooled, add the breadcrumbs, crab, parsley,egg, mayo, mustard and lemon juice.  Mix well, but try not to break up the crab too much.  Loosely stuff the fish, and brush the top with melted butter.

Bake for 45-55 minutes.  When the fish is done, divide it into portions and serve with lemon wedges.

Fried Oysters

“I prefer my oysters fried; That way I know my oysters died.”
Roy Blount, Jr.

 

 

The first time I had Fried Oysters was about 13 years ago when I was visiting my Mom and Dad in S.E. Texas.  We went to one of those small town shack like eateries that consisted of walking up to the counter, placing your order, and sitting at one of the few rickety old tables with overused plastic tablecloths.

The extensive menu was hanging on the wall behind our cashier.  It was one of those big black felt menu boards with the white letters that you push in, I’m sure there’s a technical name for them.  Some of the letters were missing, so with some of the items you had to kind of figure out what it said.

Example: Fr ed Catfi h=Fried Catfish.  You get the idea.

Anyway, not being from the south, though raised on alot of southern dishes, I saw F ied Oy ters on the menu, and was immediately kinda turned off by the whole idea.  Why the heck would anyone want their oysters fried?

I ordered one of the many Seafood Platters, I think it was fried shrimp, fried catfish and hushpuppies…or something like that.  My Mom ordered the Fried Oysters.  Bottom line, I tried one and ended up trading my catfish for her oysters.

They were that good.  How have I not known about these before?  Dammit.

If I’m really into what I’m eating, I’m not only eating it, I’m figuring out how to recreate it.  It really wasn’t that hard figuring out how to make these.  It’s not like trying to figure out a cake recipe or something.

If you like fried southern food, then you’ve probably had these.  If you haven’t had them before; give them a try.  I’m sure you’ll love them!

Ingredients

16 oz shucked oysters, drained well

enough buttermilk to cover the oysters

Tabasco Hot Sauce, to taste

3/4 cup Wondra flour

3/4 cup cornmeal

1/2 tbsp cayenne pepper (or to taste)

salt

pepper

Canola Oil, for frying

Directions

Soak oysters in a bowl with buttermilk and hot sauce.  Combine the cornmeal and flour, then season with the cayenne, salt and pepper.

Heat 2-inches of oil in a nonstick skillet over medium-high heat. Dredge the oysters in the cornmeal/flour mixture, coating evenly.  Once dredged, allow oysters to sit for about 10 minutes. When the oil is up to temperature, lay the oysters, a few at a time, in the skillet without crowding them. Cook until golden on both sides, about 2 minutes per side. Remove and let drain on paper towels. Repeat with the remaining oysters.

Serve hot with tartar or cocktail sauce.

Osso Buco

“Thank you, thank you very much. I’m here ’til Thursday. Try the veal.”~Shrek

 

I’ve wasn’t the biggest fan of Veal until I had Osso Buco.  It was about 15 years ago when I was a server at this upscale Italian restaurant in Downtown Denver that I found love for this easy and savory dish.  The restaurant isn’t there anymore, though it did win the ‘Best Pasta in Denver’ award back in the 90′s, according to Westword Magazine.  Sigh.  I loved the food there…

Anyway, seeing as I wasn’t a food lover yet (as I am now), I hadn’t even heard of Osso Buco, or 1/2 the other stuff they had on the menu for that matter, when I started working there.  So needless to say, I had to do some quick studying.  And part of my studies was to try everything on the menu.  Well, you could imagine my glee when they broke that news to us at one of our pre-opening staff meetings.  (I was hired prior to the restaurant opening, so all of us were in the same boat for the most part).

Once I had learned what the main ingredient was for Osso Buco, I wanted no part of it.  I had had veal before, and the taste left me **not happy**.  At all.

But I was told that I just had to sample it, as I had to describe it to our future patrons.  So I did.  And I luuurved it!!  The veal was nothing like I’d had in the past.  Not veal-y, if that makes any sense.  Or at least not a veal-y taste that I’d taste in the past.  I know.  Confusing.

Bottom line, it was great.

This is kind of a recipe that I’d received from a sweet elderly Italian lady that used to work at Saks when I was the general office manager.  She used to work in the alterations department, and one day she had hurt her back, and working in that department only made it worse, so she came to my department and worked for me for a few months.  We got to know each other, and when she found out that I loved to cook, and loved Italian food, she wrote down so many recipes for me!  Oh, I loved her.

I’ve changed it a bit, as there were alot of herbs in there. A great recipe overall, but  overly herby for my taste.  Once I added my changes, my son and I liked it so much more.  Thank you very much.

Ingredients

2 tbsp butter

2 tbsp olive oil

3 lbs veal shank (tell your butcher that you’d like them prepped for osso buco)

1/4 cup a/p flour

1 cup dry white wine

2 cloves garlic, minced

1 med onion, chopped small

2 stalks celery, chopped small

2 carrots, cubed small

1 1/2 cups diced tomatoes (either canned or fresh)

2 1/2 cups chicken stock + more if needed

3 sprigs fresh thyme

6 sprigs of fresh parsley

1 bay leaf

kosher salt & freshly ground black pepper to taste

Directions

Place the butter/olive oil in a large skillet over med-high heat.  Blot any moisture from the shanks and season with salt and pepper.  Dust them in the flour and brown the shanks on all sides.  Remove the shanks to a large baking dish in a single layer.  Deglaze the pan with the wine and reduce to about half. In a separate pan over medium heat, add the garlic, onion, celery and carrots with a bit of butter and let cook until softened.

Pour the wine over the shanks. Top the shanks with the vegetables, and the tomatoes. Pour enough chicken stock over the shanks and veggies to come to the top of the shanks but not covered. Place the herbs in the center and on top of the shanks and veggies, as these will be removed before serving (you can also wrap them in cheesecloth, but I find that it’s not necessary).

Cover and cook in a 300 degree oven for 3 1/2 hours. Once done, remove and discard the herbs. Season with salt and pepper to taste.

Top with a generous amount of Gremolata before serving.

Gremolata

1/4 cup finely chopped italian parsley

zest from 1 lemon, finely chopped

2-3 cloves garlic, minced

Directions

Mix the three ingredients in a small bowl.  Sprinkle on Osso Buco, fish, or other meat dishes.

Also, you can add to sour cream for a tasty dip for veggies!

White Lasagna/Seafood Lasagna

“We signal the captain, taking time out against the wall.  He frowns. He groans. His feet hurt. His ulcer rages. He hates his wife. The risotto will take 25 minutes. Lasagna will take even longer.”~Gael Greene

 

 

Have you ever had white lasagna?  Seafood Lasagna?  I know, it’s not like I’m asking about something as exotic as Chitlins but I was recently talking to a friend of mine, and she’d never heard of ‘white lasagna’, ‘seafood lasagna’ or any other type of lasagna that doesn’t include ground meat, italian sausage and red sauce.  Jeez…she’s 40 years old!!  What the hell??  I wanted to grab her by the shoulders and shake her ‘How is this possible!!  How have you not heard of White Lasagna befooooore!!!’  Then I wanted to slap the shi….  Just joking.

The first time I ate a form of ‘white lasagna’ was over 20 years ago when I bought a Stouffers Vegetable Lasagna, and I loved it!!  That’s right!! Don’t hate….  I was young, broke and hungry.  Anyway, over the years I’ve tried different white lasagna recipes, and settled on this one.

It’s super good, and not as heavy as the traditional lasagna.   Enjoy with a nice glass of white wine and side salad.

Ingredients

2 tablespoons olive oil

1 large yellow onion, finely chopped

2 garlic cloves, finely minced

1 lb medium shrimp, chopped (not minced)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups ricotta cheese

1 egg

1 3/4 cups grated mozzarella cheese

3 1/2 cups homemade Spinach Parmesan sauce (recipe below)

9 cooked lasagna noodles, follow pkg directions; or 9 fresh lasagna noodles

1 cup (2 ounces) grated Parmesan cheese

Directions

Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant. Add the shrimp, and cook until just pink. Pour off any oil, and to stop the shrimp from cooking, place the mixture into a bowl or onto a plate. Set aside.

In a mixing bowl, combine the ricotta cheese, egg, and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.

To assemble, spread 1/4 of of the parmesan/spinach sauce over the bottom of a 13 x 9-inch pan. Sprinkle 1/4 of the shrimp mixture over the sauce.  Add 1/4 of the parmesan cheese over the shrimp. Cover the cheese with 3 sheets of pasta, lengthwise.  Cover the pasta with 1/4 of the ricotta mixture. Repeat the layering until all the ingredients are used, finishing with the sauce. Place in the oven and bake until bubbly and golden, about 35-45 minutes.

Spinach Parmesan Sauce

Ingredients

5 tbsp butter

4 cups half & half, divided

2 tbsp corn starch

2 cups parmesan cheese

1/2 lb fresh spinach, cleaned, stemmed, and cut into thin strips

Directions

In a medium sized bowl, add the cornstarch to 2 cups of half & half  and whisk well, and set aside.  In a large saute pan melt the butter.  Add the 2 cups of cream w/o the cornstarch.  Whisk together and warm through, but do not let boil.  Add the cheese and whisk till smooth and melted.  Keep whisking.  Add the other cup of half and half (with the cornstarch).  Stir until thickened and smooth.  Add the spinach mix well.

Betsey Johnson Takeover? Ugh…

WTF man??

News broke just minutes ago that Steve Madden, shitty shoe designer extraordinaire, might own Betsey Johnson by 2012.  Please say it isn’t so.

I first became a fan of Betsey Johnson about 15 years ago.  Her whimsical style of design, along with her signature cartwheel at the finale’s of her spring and fall fashion shows won me over.   When your best friend tells you ‘I’m look for something sexy, fun, and flirty.’  The only response that you could possibly give is ‘Let’s head over to Betsey Johnson!’.

Betsey has racked up some major debt.  It’s very sad, because she’s always had such a great eye for designing something that you want, and maybe feel that you need.   But you probably won’t wear it more than a couple times.  How many designers can do that?  No, not all of her designs fall into that category, most are not too crazy… It’s very sad because you really want her to succeed.  She seems so nice.  Cute as a button…kinda.

kinda like a drag suzanne somers

Steve Madden has been my nemesis for I can’t tell you how long.  Don’t get me wrong, over the decades he has had a couple shoes that I wouldn’t mind slipping on my trotters.  But for the most part, his shoes make me think of a club kid on heroin. >>>>

Anywhoo…Steve decided to pony up $48m to take over a loan to Betsey’s company.  And she only has until 2012 to pay it back (tick tock girlfriend).  If not, it’s by by Betsey, or at least her control over her brand.  Steve’s starting to piss me off because he already has his hand in so many different design houses!  Shoes for Madonna (no suprise).  He just bought the handbag company Big Buddah.  And became part owner of Bakers Footwear.  My mom wears Baker shoes!!  She’s gonna look kinda funky walking around in 5 inch platforms, but if Mr Madden has anything to do with it…

Ugh…I almost want to donate $ to Betsey.

Almost.

So there ya go.  All I can say is, go out and buy some Betsey today.  Help her keep the company that she started from the ground up…over 30 years ago!