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.

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.

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!

Four Cheese Baked Ziti

Baked Ziti = Love. 

I don’t know what else to say about this dish.  This is another one of those dishes that helped me win the heart of my boyfriend.  Add a crusty Italian loaf of bread, a side salad, and you are set.

Ingredients

1 small onion, grated

1/3 cup chopped fresh parsley

1 large egg

1 tsp minced garlic

1 tsp salt

1 tsp freshly ground black pepper

1 slice fresh white bread, crust trimmed, bread torn into small pieces

1/2 cup grated Parmesan

8 ounces ground beef

8 ounces ground pork

All-purpose flour, for dredging

1 pound ziti

1/4 cup extra-virgin olive oil

5 cups of your favorite pasta sauce 

3 cups whole milk ricotta cheese

2 cups shredded mozzarella

1/2 cup grated Parmesan

1/4 cup romano cheese

8 tablespoons butter, sliced thinly

Directions

Preheat oven to 350 degrees F.

To make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Shape the meat mixture into 1-inch-diameter meatballs.  Coat the meatballs in the flour and shake off the excess.  Set aside.

Fill a large pot with water and bring to a boil. Add pasta and cook to the directions on the package. Drain the pasta, cover and set aside. 

In a large skillet heat the oil over medium-high heat. When up to temperature, add meatballs in batches.  Cook by adding to the skillet and leave them undisturbed until brown.  Turn and repeat the same process on each side.  When each batch is done, remove them to a plate.

In a large bowl, combine the pasta sauce and ricotta and whisk together well. Add the ziti and meatballs and gently combine with the sauce.

In a large greased baking dish, pour in pasta mixture. Top with the  mozzarella, Parmesan, and Romano in an even layer. Dot with the butter. Place baking dish on top of baking sheet lined with parchment paper, or place a piece of foil on the baking rack and place the baking dish on top. Bake for about 40 minutes or until golden brown.

Shrimp & Grits

I posted a recipe for Shrimp and Grits a couple months ago.  I’ve recently deleted it.  Why you ask?  Well, I recently saw an episode of ‘Throwdown with Bobby Flay‘ and the challenge was Shrimp & Grits.  And after watching this episode, and seeing how the challenged amatuer chef, Joe Barnett cooked his version, it so reminded me of how a high school friend’s mother made hers so many years ago.  I’m not sure if this is the recipe she used, but it seems so similar that it’s kind of bizarre.  From the marinating of the shrimp, to the cheesy grits, to the roux…it’s pretty much the same I think.  I haven’t seen Tina for a long long time, so I have no way of asking her if she even remembers her mom making this for us.  But I certainly do. So I’m very happy I watched this episode, and though the original recipe of mine was actually quite tasty, I’m happy to toss it for this one!

As I’ve stated in prior posts, the majority of the recipes on this blog are my own, have been passed down to me, or given to me from friends or family. This recipe is exactly as written by Joe Barnett.

I do make a few changes when I make  this recipe though, just to accommodate my own personal taste; I don’t use the Italian seasoning, and and I cut back a bit on the other seasoning for the shrimp, and I used bacon instead of ham.  Everything else stays the same.  As you can see by looking at this recipe on the Food Network website, his recipe has received rave reviews when made as written, so enjoy!!

Ingredients

Shrimp

1 1/2 pounds (26-30 count) Wild Georgia Shrimp

2 tablespoons Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)

1 tablespoon paprika

1 tablespoon dried Italian seasoning

Freshly ground black pepper

Grits

2 cups water

2 chicken bouillon cubes (recommended: Knorr)

2 tablespoons butter or margarine

1 cup quick grits (recommended: Quaker)

1 tablespoon tomato paste

3/4 cup heavy whipping cream

3 1/2 ounces extra-sharp Cheddar

Sauce

2 tablespoons butter or margarine

1 tablespoon minced garlic

3 tablespoons all-purpose flour

1 cup chicken stock

1/2 cup heavy whipping cream

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (recommended: Texas Pete)

1 slice sugar-cured country ham

Directions

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

Creamy Polenta

Polenta is one of those dishes that can be eaten on its own with just simple seasonings, flavored with different cheeses, served in casseroles, cooled, cut and deep fried, and my favorite way…a base for roast chicken, osso bucco, or roasted bone marrow!  This recipe produces creamy, tasty and probably the best polenta I’ve tasted.

 

Ingredients

 1 quart chicken stock

1 cup coarse yellow cornmeal

1/4 cup butter

1 cup mascarpone, room temperature

salt & pepper to taste (optional)

Directions

 

Bring the chicken stock to a boil on high heat.  Gradually add the cornmeal while continuously whisking.  Once fully incorporated, reduce the heat to low, add the butter and stir.  Cover and cook the polenta for an additional 30-40 minutes, stirring every 10 minutes or so. 

Once cooking is complete and the polenta is creamy, stir in the mascarpone.  Season with salt and pepper if desired.

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Homemade Corn Tortillas

One day I woke up and decided ‘I’m gonna learn how to make breakfast tacos with homemade corn tortillas!’ 

Well, my boyfriend looked at me (once again) like I’d lost my mind.  But what he said was, “That’s a GREAT idea!!”. 

You see, the reason he looked at me like I had 2 heads is because he grew up with his mother, aunt and most the women in his family making tortillas, and though not difficult, they can be a little daunting at first.  The directions on the package for the corn flour is not that accurate.  I’ve found that sometimes I need to add more water than directed, then the next time I make them, it’s less.  It depends on the amount of humidity in the air, I guess.   

The end result is nothing that you will ever experience if you buy those packaged tortillas in your local grocery store.  Once you try homemade, you will never go back.  Ever. 

Now, before you get all excited, you need to do a little shopping.  Get yourself in your car, on your bike, or whatever your mode of transportation and get to your local Latin Food Market.  There you will find a tortilla press, and a comal (or you can buy them online). 

If you choose not to go ‘full latino’, then you can use a rolling-pin and a cast iron skillet.  I’m always out to impress my boyfriend (whose Honduran), so I went all out.

Ingredients

 

2 cups Masa Flour (I use Maseca)

1 1/2 to 1 3/4 cups warm water

pinch of salt

Directions

 

In a large bowl, add the flour and salt and mix.  Add the water, starting with 1 cup and mix together.  Add however more you need, a little at a time.  The wonderful thing about this mixture is that it’s gluten-free.  That means you can’t overwork it.   

The way this mixture should end up is a little more pliable than play dough.  It should not be wet and sticky.  If you happen to have added too much water, just add more flour.  To make sure it’s not too dry, put about a golf ball sized amount in your hand.  Roll it, then press it down a little.  If the edges crack, then it’s too dry.  Add a bit more water.  It takes a little bit to know by touch how it should feel, but don’t let it intimidate you! 

Once you have reached the correct consistency, you’re ready to make your tortillas! 

Whether using a comal or a cast iron skillet, heat to high heat.

If using a press, open it and put a piece of parchment paper, or plastic (I usually grab a large freezer bag and cut it in half, creating 2 sheets of plastic) on the plate of the press.  Once again, put about a golf ball sized amount of mixture in your hand and roll into a ball.  While forming your tortillas, keep the reserve covered with a damp towel, as it can dry out pretty quickly.

 

Place the ball in the middle of the parchment paper (or plastic), and place another piece over the ball.  Close the press and press down firmly.  Open the press and remove the flattened tortilla while still enclosed in the 2 pieces of parchment paper.  Carefully remove both pieces of paper, and place the tortilla on the hot comal.  Make sure you place it on there completely flat.  The way I do it is, I hold the tortilla half in my hand and half dangling over.  Then I lie it gently on the comal.  Almost as soon as you place the tortilla on the comal, it will bubble up a bit.

That’s what you want it to do!!  After about a minute or so, flip the tortilla. 

Once flipped it should have a brown/black markings.  Cook for another minute or so, then remove. 

Keep your tortillas warm in a tortilla warmer, or in an airtight container with a damp towel.

print this recipe here