Recent Posts

Welcome

Welcome

Welcome to my delicious world where everything tastes like roasted joy with the exact amount of salt, laughter with friends, and swigs of gorgeous wine.

Piccata Please!

Piccata Please!

Chicken piccata was once one of those things I would order at any Italian eatery to feel fancy.  Later it became something I’d order to determine the authenticity of any Italian eatery.  Now I don’t see it on menus anymore.  Right, like I’ve been perusing…

Here’s A Steak.

Here’s A Steak.

Yes.  It’s me.  I haven’t written in a while. There’s no recipe to follow.  Why?  Because I’m just not in the mood.  That’s it.  It’s been a year since the pandemic hit and during this time blogging about food  has been the last thing on my mind.  I’m still struggling with this because it makes me uncomfortable to be all ladeedah about posting about food while so many  of my fellow Americans are struggling so badly.

What’s been up with me since I blogged last?  Well, Hubs and I are building a commercial kitchen.  More  on that later.  I haven’t worn  a bra in a year.  Masks PLUS a bra?  I say no.  And I cut off all my hair.  Ok, that was months ago.  I’ve become even more socially awkward than I was going into this past year.  I’ve definitely become less tolerant of other people’s bullshit.  Rejoining society is definitely going to be…interesting.

Which brings me to the steak from last night.  Every day the conversation is the same.  “What do you want for dinner?” one of us inevitably asks the other.  It occured to me yesteday that we have not had a steak in many months.  We decided to splurge.  I put my order into Instacart and off we went.  Yes, I ordered steaks from Costco off Instacart and it was totally fine.  I’d had an emotional couple of days and I was in dire need of a treat that didn’t involve wine or chocolate.

I marinated these monstrosities in brown juice.  Pick your own and go for it.  Hubs grilled them to perfection and I served them with quick cooking things….fingerlings roasted in duck fat and flash sauteed sugar snap peas mostly because I had too many of them lingering about.  For those, it was just equal splashes of sesame and canola oils, some ginger puree, some crushed red chile pepper ( I used a Korean one), a scant spoonful of soy sauce, and some minced garlic at the end.  Divine.  Garnished the whole thing with some semi-dried chives and maldon salt flakes.

Pro tip:  Use the leftover duck fat from the potatoes to drizzle over the steak.  You’re welcome.

Blue Cheese Onion Tarts

Blue Cheese Onion Tarts

With the exception of carmelizing onions, this little knosh couldn’t be easier.  Ok, fussing with the puff pastry takes a little time, but it’s still not hard.  Sick of potatoes?  Tired of rice?  Bored of pasta?  Make tarts.  It’s just enough of a starch for…

Single Mom Chronicles July 13th 2020

Single Mom Chronicles July 13th 2020

On the rare occasion we got a bag of potato chips as a kid, we always had to get plain because gramma would use the crumbs to make potato chip cookies.  Or she would sprinkle them on top of a tuna noodle casserole.  I liked…

The Cannoli Party

The Cannoli Party

I don’t know what’s happening during a global pandemic when I can’t get a bottle of hot sauce on the internet for less than fifteen bucks, but for some reason cannoli tubes have dropped in price.  So, while everyone is baking sourdough ad nauseum, I took advantage of the now more accessible tubes.  I bought some with wild abandon.

Well, I don’t know how wild it was, but it sounded good.  I pictured myself dancing around the living room like no one was watching, clicking away on the internet, and envisioning myself gorging on cannolis.  That’s not what actually happened.  At the end of my trial run, I was exhausted and sick of dealing with them and only ate one.  Ha!  Isn’t that always the way?!

As with all things Italian food, there’s a myriad of ways to make the dough for the shells and the cheese for the filling.  Everyone wants to put their own spin on it when really they should just leave it alone.  I’ll spare the ranting on putting nonessential ingredients in things…like marinara sauce because I’ve already complained about it in the actual marinara post on here…that don’t belong there.  Keep it simple!  Let’s just say that cannoli shells do NOT need filtered sparkling water, mkay?!

Despite my best efforts to keep the oil at a precise temperature, let’s just say that some shells were sacrificed until I hit my groove.  It took a minute, okay?!  It was hard!  I didn’t want to bother with rolling the dough through the pasta roller because…..lazy.  I thought, “Meh.  I can hand roll it no biggie.”  Well it was a biggie because I got poofy shells that took too long to fry, came undone, or got burned.  Cannoli tacos?  Anyone?

Let’s not even discuss the removal of the tubes from the finished shells.  I might be  traumatized.  Luckily, I managed to get the hang of it before I ran out of dough and was able to put several on a plate any home cook would be proud of.  And they were tasty.  So I win.

Cannolis

Ingredients

For The Dough:

  • 3 cups flour
  • 1/2 cup sweet marsala wine you can also use amaretto or frangelico
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1/4 cup lard or vegetable shortening
  • 1/2 teaspoon cinnamon
  • 3 eggs
  • Peanut oil for frying

For The Filling:

  • 11 cups whole milk
  • 2 cups heavy whipping cream
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 2 cups powdered sugar more or less to your desired taste
  • Mini chocolate chips

Instructions

  • With the exception of one egg and the peanut oil, throw all the dough ingredients into a food processor starting with all the dry ingredients first.  Add the wet ingredients and eggs one at a time during processing.  Process until a dough ball forms, about 3 minutes or less.  Remove the dough ball and any bits, wrap in plastic wrap, and chill it in the fridge for a few hours.
  • In a heavy saucepan over medium low heat, warm the milk, cream, and salt together.  Increase the heat to medium and bring the mixture to boil.  Stir frequently to keep the mixture from burning.  As soon as it starts to boil, slowly stir in 3 tablespoons of the lemon juice.  Remove it from the heat and let it rest for a minute or two and then slowly stir it for another minute or two.  Congratulations!  You just made ricotta!
  • Line a colander with cheese cloth or a tea towel and pour the cheesy liquid into it slowly...it's still hot!  Let the cheese drain for about 20 minutes, scoop it into a container, cover it, and chill it in the fridge.
  • Divide the dough into 4 pieces and run them through a pasta roller to your desired thickness.  You don't want it too thick or too thin.  After each piece is rolled, cut out circles on a floured work surface...I used my largest sized biscuit cutter...and place the rounds layered on wax paper.
  • Heat enough oil to submerge the shells in a heavy sauce pan to about 375 on a thermometer.  In a small bowl, beat the remaining egg and set aside.
  • Wrap a single round of dough around a cannoli tube.  Brush the connecting lip with a little bit of beaten egg to attach it.  Fry until golden brown and set on a cooling rack to cool.  Continue this process, two or three at a time, until all the shells are done.
  • Remove the ricotta from the fridge and whip with the powdered sugar and the remaining lemon juice.  Load the cheese mixture into  a pastry bag or plastic bag for piping into the shells.  Add some mini chocolate chips to a small bowl and set aside.
  • Remove the tubes from the shells by gripping the shell with one hand and, using a dish towel in the other hand, pinch the tube with your fingers and gently twist.
  • Fill the shells with the cheese piping from one end and then the other.  Dip each end in the chocolate chips, sprinkle with powdered sugar, and serve.
  • TIP:  Store extra shells and cheese filling separately or the filling will make the shells soggy
Bistecca Ish And Some Pasta

Bistecca Ish And Some Pasta

I’m lucky enough to live in a place to have access to a pasta guy.  I mean, I’m ok with making pasta.  Plain pasta.  Ha!  I haven’t really ventured into flavored pastas.  Yet.  But I will!  But I’m lazy and there’s a pasta guy in…

Herb Crusted Roast Chicken And Root Vegetables

Herb Crusted Roast Chicken And Root Vegetables

This is probably my favorite way to eat chicken.  Except for hot wings.  And fried chicken.  Or chicken and dumplings.  Or roast chicken pho.  Ok, fine.  Obviously, chicken is delicious in all of its myriad of preparations.  But THIS one is simple and rich all…

Italian Chopped Salad

Italian Chopped Salad

It’s the end of May.  The farm produce is starting to roll in.  I’ve been waiting to exhale.  While the world is gingerly starting to reopen literally among a global pandemic, there’s something about having access to produce picked the same day that makes me feel a little more optimistic.  I’ve spent this time at home….with a renewed appreciation for how lucky I am to be able to do so….not blogging about food.

There’s no graceful way to segue to this salad.  I’m putting this recipe up because it uses some basic condiments and some common produce, it’s fun to eat, and is quite refreshing.  You can mix up your own dressing or use your favorite bottle of vinaigrette.  I like it with some crusty French bread and a fat glass of Rose.  It’s equally amazing with lemonade or iced tea.

I love romaine and/or little gem lettuce for this salad because they are both crunchy and soft, but iceberg would work, too.  I like to mix my jarred items in with the dressing before pouring it over the salad because I’m lazy.  Your choice of cheese is entirely up to you.  I happened to have shredded parmesan on hand.  Don’t make a special trip to the store just for cheese.  You can use mozzarella, provolone, blue cheese, havarti, etc….or you can skip the cheese.  And it can be shredded, chunked, or cut in strips.

I happened to get my wrinkly hands on some first of the season baby carrots so I added them because….why not?!  Italians eat carrots.  While you’re at it, rinse and snip the carrot tops and add them in with the lettuce mix.  Fresh bell peppers are a no brainer, but they aren’t in season.  Costco has them.  Ok, fine.  If you’re going to be a stickler on every ingredient being in season then use a jar of roasted red peppers instead.  If you’re missing the crunch of fresh peppers, but still want to be a stickler on in season produce only then just make some croutons from all the sourdough bread you all have been making.  You know who you are.

I vary widely on the quantities in this salad because the size of your salad and your personal tastes vary widely.  Customize it!  I added some fresh edible flowers from the farm…thanks for picking those DC Modern Roots!….and some nasturtiums from my own garden.  Did some of your spring produce bolt?  Let them flower.  The bees love vegetable flowers and so will you.

Italian Chopped Salad

Ingredients

For The Dressing:

  • 1 minced shallot
  • 1 cup pitted castelvetrano olives cut in half
  • 1 can baby artichokes in water drained and chopped
  • 1 cup sliced pepperoncini chopped
  • 2 tablespoons italian seasoning
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste

For The Salad:

  • 2-4 heads romaine chopped
  • 1-2 cups cherry tomatoes halved
  • 2-3 cups radishes chopped
  • 2 cup bell peppers chopped
  • 2 cups cucumbers chopped
  • 1 cup dry salami chopped
  • 1 cup prosciutto chopped optional~diced ham works fine
  • 1 cup shredded cheese of your choice
  • 1-2 cups garbanzo beans rinsed and drained
  • Fresh edible flowers optional

Instructions

  • 1.) Mix all the dressing ingredients together an hour ahead, cover, and let it all mascerate together at room temperature.
  • 2.) Toss the remaining ingredients together.
  • 3.) Dress the salad and serve.  Prepare your face for a workout.
Single Mom Chronicles November 13th 2019

Single Mom Chronicles November 13th 2019

I can’t believe it’s November.  Life has taken some pleasantly surprising turns the past few months.  If you’re a single mom, you know what it means to be flexible.  Flexibility is probably the key to single parenting success.  And you can’t be flexible without trusting…

Cornish Hens With Pomegranate Molasses

Cornish Hens With Pomegranate Molasses

Pomegranate molasses has become one of my favorite new condiments.  If you know me, you know I’m borderline obsessed with strange and obscure condiments as well as all the usual suspects.  It’s fantastic to be able to pump out some fresh cocktail sauce for some…