Contemplating Resolutions: #1 Drink More Water!

Every year this is on my resolution list. When I was pregnant with our first son, my doctor fussed at me during every visit for always being dehydrated, so I put a bright green drinking cup by the refrigerator so that every time I passed by I would remember to drink a glass. The benefits of staying well hydrated are too numerous to count, but here are a few biggies:

1.    Proper hydration keeps you healthier. Doctors agree that 6–7 glasses of water (approximately 2 liters) daily is the minimum to maintain proper hydration. Drinking plenty of water helps maintain your immune system to fight against flu and other ailments like kidney stones and heart attack. Water consumption helps to relieve headache and back pains caused by dehydration. Water helps to replenish skin tissue, moisturizes the skin and increases skin elasticity keeping you younger looking. Proper hydration helps keep your joints and muscles lubricated, so you are less likely get cramps and sprains when exercising, and water helps to fuel your muscle tissue. Drinking water also regulates your body temperature.

2.    Water helps you to lose weight and maintain a healthy body weight. Drinking water raises your metabolism because it helps in digestion. Fiber and water goes hand in hand so that you can avoid constipation. Drinking water acts as an appetite suppressant, so you’ll eat less. Drinking water also helps you lose weight because it flushes out by-products of fat breakdown.

3.    Drinking water keeps you more alert. Your brain is composed mostly of water, thus drinking water helps you to concentrate, to maintain focus and be more alert. Water is used by the body to help flush toxins out of the body. When your body is depleted of water, vital organs (like the heart) need to expend more energy to work properly. When your body is tired, so are you.

Our oldest son is now sixteen, and there is still a glass by the fridge!

Torrone - Italian Nougat Candy

Every year one of Dom’s friends would bring a box of La Florentine Torrones from Rulli Brothers in Youngstown for the holidays. Our friend did not go home this year, so Dom found himself “torrone-less.” I researched and found this recipe. The first batch did not set up properly; I don’t think I beat it long enough. But, the second batch was a huge success and received rave reviews from all our local connoisseurs.

Torrones are a traditional Italian Christmas treat. According to legend, the nougat confection originated in the 15th century when a sweet made with honey, egg whites, and almonds were offered at a wedding of Italian nobles. The nougats were made in the shape of the Torrazzo of Cremona in Lombardy, Italy. The Torazzo is the bell tower of the Cathedral of Cremona, and the source of the candy’s name “torrone.”

½ cup honey
1 cup sugar
¼ cup light corn syrup
1 tablespoon water
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1 ½ cups toasted almonds, whole

Combine honey, sugar, corn syrup and water in a saucepan. Cook over medium heat, stirring occasionally, until mixture the sugar has dissolved and a candy thermometer registers 300 degrees F in temperature.

Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks are formed, then raise speed to high. Slowly pour in a thin stream into egg white mixture, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce the mixer speed to medium-low and beat in vanilla and almonds. Working quickly, spread mixture into a greased and floured 9” x 13” baking dish.* To spread evenly, I grease a sheet of parchment and place it greased side down on the top and push the nougat flat in the dish.  Let cool on wire rack at least 3 hours, or overnight.

Cut around edges of torrone to loosen. Remove from baking dish and transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut the candy crosswise into 3/4-inch blocks. Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.

*You can use edible rice paper when available on the top and bottom of the torrone. This prevents sticky fingers when eating and adds a professional touch.

Tuscan White Beans (a.k.a. Alex's beans)

Beans were introduced into Italy after the discovery of America. The Pope received beans as a gift from Spain upon Christopher Columbus’ return home. White beans are probably the most versatile staple in our pantry! These beans are a great accompaniment to many hearty meat dishes like roasted lamb and pork. Add extra water or stock and they make a wonderful winter soup. Or, you can serve them with penne pasta, a pinch of crushed red pepper and grated Parmesan cheese exactly the way Alex like them! Serve leftovers as a spread on garlic-rubbed toast.

1 (16 ounce) bag of dried navy or great northern beans
6 cups of water
1 Tablespoon olive oil
3-4 cloves garlic, mashed or minced
2 teaspoons salt
4-6 fresh sage leaves
Pepper to taste

Soak beans overnight in 6-8 cups of water. Drain water and replace before cooking. Heat olive oil in the bottom of a saucepan. Add garlic and sauté to golden (do not burn or it will taste very bitter.) Add beans, water, salt and sage and bring to a boil, reduce heat and simmer until beans are soft - about 2 hours.

Stir occasionally and check water level. Remove the sage leaves when they have imparted enough flavor (at one hour or to the end.) You may need to add water if the beans get to dry.  In their final form they should form a gravy and not be too soupy or too gloppy. Drizzle olive oil lightly over beans just before serving. And, always remember to add beans to your grocery list.

One of Top 7 Blogs of 2010: What an honor!

We received an email from Marina at CookatHomeMag.com announcing that "We Like To Cook" was selected as one of the Top 7 Blogs of 2010.  Not only are we incredibly flattered, but quite surprised!

When we started this project several years ago, it was with the idea that we would write down all the recipes and tricks we use in our kitchen for our boys to have as they grow up, and for the time when they have their own kitchens and families and traditions. Friends and family would ask for recipes and we found it easier to use a blog to compile and share our food adventures. It is such a thrill that we now have followers and fans. Thanks to ALL our readers for your input and comments.

Happy Cooking!

Interview with Dom & Denise conducted by CookAtHomeMag.com:

Denise: After 20+ years of marriage, Dom and I still enjoy cooking together, but we still have very different opinions and approaches when it comes to food and recipes.

CAHM: How old were you when you first started cooking?

Dom: My grandmother put me to work in the kitchen as early as I can remember. I would knead the bread dough, roll meatballs, and help with canning in the summer.

Denise: I started baking when I was a teenager. My father was a cookie monster and we could never bake enough cookies. My sister and I would take them in our lunches too.

CAHM: What was your worst kitchen disaster?

Dom: The first time we ever roasted a duck we underestimated the weight. There was no meat - we starved!

Denise: Dom and I decided to make our own beer. What a complete mess! The beer tasted fine, but the kitchen smelled like a skunk in July for weeks!

CAHM: What would you say is your best masterpiece in the kitchen?

Dom: We spent a week on St. George Island and bought 20 pounds of FRESH Apalachicola oysters which we stored on 25 pounds of ice in a bath tub. We made bread crumbs from leftover baguette, added garlic and parsley and broiled the oysters on the half-shell. Unbelievably delicious, especially given the field-respite ingredients. (recipe)

Denise: This is the hardest question to answer… every time I cook something that looks like the picture in the cookbook or magazine, I feel like Julia Child. I will say that my pizzelles are the one item that disappears the fastest after I make them – that’s probably the best indicator!

CAHM: If you had to cook a nice meal in 30 minutes, what would you cook?

Dom: Flat Iron steak with a quick wine pan sauce and sautéed spinach.

Denise: Linguine with clam sauce.

CAHM: What's your favorite comfort food?

Dom: Spaghetti and meatballs (from scratch, of course!)

Denise: Pot roast (my Mom’s recipe) and mashed potatoes.

CAHM: What is the most essential item in your kitchen?

Dom: Salt

Denise: the Coffee Maker!

CAHM: Who is your favorite chef on TV and why?

Dom: I think his shows are still on in syndication; I always loved watching Jacque Pepin’s “Today’s Gourmet.”

Denise: I adore Alton Brown. I’m a bit of a science nerd, so I love learning the science behind recipes and cooking techniques.

"Chestnuts Roasting on an Open Fire..."

We had the best time last night sitting by the fire, roasting chestnuts and singing Christmas carols! Several years ago, we had our fireplace (which was originally designed to burn coal) re-built to burn wood. It was one of the best decisions we ever made! This year we decided to try roasting our own chestnuts. We purchased a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom, and waited for the chestnuts to go on sale.

When buying chestnuts, pick over them carefully, choosing only those that are a rich brown color and firm. If they smell like mold, look dull or blotchy, feel light and rattle, or have pin-holes, leave them behind.

Before roasting the chestnuts, wipe them down with a damp cloth and use a paring knife to cut an “X” on the round side of each nut, to keep them from exploding. Put the chestnuts in the pan, spritz them with a little water, and then set the pan over the flame. Shake the pan frequently and continue roasting until the skins are charred. The skins will peel back from the meat where you cut into them; this should take 10-15 minutes (or longer depending on how hot the fire is.) The tricky part is knowing when they are done. Under-cooked chestnuts are translucent and leathery in the middle, while over-cooked chestnuts get dry and mealy. With practice, you will be able to tell when they are perfect.

Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them steam in the towel for five or so minutes to make peel more easily. Open the towel and peel the chestnuts and serve them warm. Of course, you may want to sing a few versus of “The Christmas Song” before nibbling on the roasted treats!

Happy Christmas to all and to all a good night!!

Fried Baccalà: Italian Christmas Tradition

Salted cod desalinating in water.

In keeping with our family’s tradition, we had “La Vigilia” otherwise known as the feast of the seven fishes on Christmas Eve. This year, we had two other families to share in the festivities. We started the evening with a terrine of scallops and trout, smoked whitefish, Cajun barbecued shrimp, and fried baccalà, calamari and smelts. Then all 13 of us sat down to a dinner of chicory saltati (with anchovy), baked cod with roasted potatoes and olives, and linguine and clam sauce.

“Baccalà” is Italian for salt cod. Baccalà is a popular fish, especially with Italians from Calabria. In Rome, baccalà alla romana is a dish of deep-fried, battered salt-cod which is traditionally served on Christmas Eve. Baccalà dishes require that the cod be desalinated by soaking and rinsing several times to remove excess saltiness. We bought the salt cod at DeKalb Farmer’s Market and soaked/rinsed it the week before Christmas.

Fried Baccalà
1 package desalinated salt cod
1 ½ cups buttermilk
flour for dredging
vegetable oil for frying

Remove baccalà from water soak and pat dry with a paper towel. Marinate desalinated cod in buttermilk up to one hour before cooking. Heat vegetable oil about one inch deep in a heavy skillet or frying pan until a drop of liquid “sizzles” when carefully dropped in the oil (about 375 degrees). When oil is ready, take the cod from the buttermilk and dredge in flour, then slowly place the floured cod pieces in the oil four at a time and fry until golden brown. It should take about 5 minutes, turning over about half way through. Remove fish to a paper towels and salt. Serve hot with sliced lemons.

Tuscan Chicken Liver Crostini

Crostini in Italian means ‘little toasts.‘ The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood. In Tuscany, chicken liver crostini are a classical component of anti-pasta plates.

• Extra virgin olive oil
• 4 large chicken livers
• 1-2 porcini mushrooms or champignons
• 6 fresh sage leaves
• 2 garlic cloves, chopped
• ½ cup Vin Santo*
• 1 anchovy fillet
• 1 heaping tablespoon capers, drained
• 1 egg yolk
• salt and freshly ground pepper
• 12 slices firm, coarse-textured bread

Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat. Add the chicken livers, sage, garlic,and mushrooms and then cook, stirring constantly for about 10 minutes (until the livers have lost their red color.) Add the Vin Santo and cook until it evaporates, then add the anchovy fillet and capers. Transfer the mixture to food processor and puree, and then blend in the egg yolk. Season with salt to your desired taste. If the mixture is too thick to spread smoothly, add milk a tablespoon at a time until the proper consistency is achieved.

Toast the bread slices in a preheated 375°F oven or a toaster until golden brown. Allow to cool to room temperature. Spread the chicken liver mixture on the crostini. You can also serve with toasted focaccia or pizza bianca. Garnish with extra capers or chopped parsley and serve immediately.

*Vin Santo is a Tuscan dessert wine. You can substitute a dessert wine or sweet Marsala.

Italian Wedding Cookies

While Dom loves pizzelles and almond biscotti, crispy, buttery wedding cookies are his absolute favorites. At traditional Italian weddings, there is usually an elaborate cookie table with a wide variety of Italian specialties like biscotti, pizzelles, clothespin cookies and, of course, “wedding cookies” sometimes called biscochitos, Russian tea cakes, or butterballs.

This eggless recipe is easy if you remember my two secret tips: first, do not over beat the dough when the flour is added or the cookies will be tough; and, second, refrigerate the dough before making the cookies.

1 1/2 cups unsalted butter, room temperature
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups finely ground pecans (or almonds or walnuts)
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling

Cream the butter in a mixing bowl gradually adding the confectioners' sugar and salt and beat until light and fluffy. Add the almonds and vanilla and mix well. Blend in flour gradually and beat just to combine into a soft dough, remembering not to over beat. Refrigerate the dough for 2 hours (or overnight.)

Preheat oven to 325 degrees F.  Gently shape into balls using about 1 teaspoonful for each cookie. Place on ungreased cookie sheets (I use parchment paper) and press down lightly, and bake for 12-15 minutes. Do not brown. Cool slightly, and then roll in the extra confectioners' sugar.

Flounder Meunière

Flounder are members of the flatfish family (which also includes halibut, sole, and turbot) are popular food fish and all work wonderfully with this recipe. They are saltwater, carnivorous, bottom-dwelling fish in which both eyes are located the same side of the head.  Interestingly, most species have both eyes located on the right-side of their heads. The underside of a flatfish is white while the upper side with the two eyes may be brightly colored. Many of these fish can change color to match their surroundings, making them hard to notice. Your friends and family, on the other hand, will have no problem noticing this delicious dish! “A la Meunière” refers to the preparation as well as the sauce. The fish is cooked by dredging it in flour, cooking in brown butter and making a simple sauce of the pan butter, chopped parsley, and lemon.

1 cup butter, melted and clarified (2-3 sticks)
4  flounder fillets, (approximately 8 oz. each)
Salt and freshly ground black pepper
Flour (to coat fish)
1 stick unsalted butter
Juice of 2 lemons
1 tablespoon fresh Italian parsley, finely chopped

Clarify the butter by placing in a small heavy saucepan over very low heat. Place butter in a small saucepan and melt over low heat. Do not stir or allow to come to a boil. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind. Discard the milky sediment on the bottom of the pan.

Rinse the sole fillets and pat them dry with paper towels. Season to taste with salt and pepper, and dredge in flour, shaking off any excess. Pour 1/2 cup of clarified butter in each of 2 large skillets set over medium-high heat. When butter is just smoking, about 3 minutes, place 2 fish, bottom down, into each pan. Brown fish for about 3-4 minutes on each side, pressing down on fish with a spatula and basting continually with butter. Add 2 tablespoons of the regular (unclarified) butter to each pan and baste for 1 more minute. Transfer the fillets to a serving platter and keep warm.

Melt the remaining regular butter in a small skillet over high heat. Swirl pan over heat until butter foams and turns light golden. Whisk in lemon juice and then pour over flounder, coating them completely. Serve fish on a platter garnished with lemon slices and chopped parsley.

Can't Make Enough Almond Biscotti

Biscotti is the mainstay of every Italian cookie assemblage. They are the perfect addition to every meal, going well with coffee as well as wine. We love these classic treats, but at $13.50 per pound at our local bakery, it is an indulgence to buy. This recipe costs approximately about $5.00 and makes about 2 pounds of biscotti. Years ago, I tried making biscotti and it was a disaster, so I was afraid to try them again. Recently, I reworked an old family recipe with fabulous results! Easy, fast and better than a bakery. So good in fact, I had to stop at Trader Joe's* to buy more almonds this morning to make my third batch in two weeks. I can't seem to make enough!

3 ½ cups all-purpose flour
1 ½ cups sugar
½ cup brown sugar
2 ½ teaspoons baking powder
1 teaspoon salt
2 cups whole almonds, toasted
4 large eggs
3 teaspoons almond extract
plus 1 teaspoon sugar for dusting

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Stir in almonds. In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry, but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.

The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough. Transfer dough to a floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 ½ inches high and 2 ½ inches wide. The logs will spread out a little, so keep this in mind. Place on a parchment lined baking sheet (or silicone mats), and sprinkle with remaining sugar. Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.

Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake (again at 350 degrees F) until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

*Trader Joe's has the best dried fruits and nuts. Bought some raisins and dried cherries to make some panetonne too - Stay tuned!

Knife Sharpening Time!

Anyone who loves to cook knows that working with dull knives is an accident waiting to happen. A sharp knife is a safe knife. The need to exert undue force and the danger of the knife slipping can lead to a serious injury. The edge of a quality knife does not wear away; it folds over on itself. A knife edge is unbelievably thin; even thinner than a human hair. The impact of cutting causes the edge to fold over on itself. Pieces of the edge can even break off during food preparation.

Over the years, we have invested in good knives which we straighten with sharpening steel. However, the traditional sharpening steel does not really sharpen. It maintains the edge by unfolding it, but the straightened edge is still weak and quickly folds again. True sharpening removes the old weak edge and reshapes a new stronger edge. Having your knives professionally sharpened makes them safer to use. It also extends the life and usefulness of your favorite knives rather than replacing them when the edges are dull or “folded.”

Every year we take our knives to be professionally sharpened before embarking on the usual surge of holiday cooking. We are fortunate to have a knife sharpening service close to home. The Cook’s Warehouse at Ansley Mall has a professional that visits twice per week. We drop the knives off in the morning and pick them up in the afternoon. Rates are very reasonable starting at $4.50 for a straight-edged knife and $6 for serrated knives. Of course, my husband and I will spend the next week or two reminding each other that we just got them done because they are incredibly sharp!

Celebrate St. Lucia Day

Sweden’s Christmas season begins on December 13th - Santa Lucia Day. No one is quite sure why Lucia, a 4th century Sicilian saint, came to be so revered in Sweden, but each year a celebration is held to thank the Queen of Light for bringing hope during the darkest time of the year. Her story is that in the days of early Christian persecution, Lucia carried food to Christians hiding in dark underground tunnels. To light the way she wore a wreath of candles on her head. Eventually, Lucia was arrested and martyred hence her saintly status.

Following Swedish tradition, the eldest daughter in each family dresses in a white dress with a red sash, and wears an evergreen wreath with seven lighted candles on her head. She carefully carries coffee and buns to each family member in his or her room. One mandatory element of the celebration is a saffron-flavored bun, called a "lussekatt," or a "Lucia cat."

Lussekatter (St. Lucia Buns)
2 packages active dry yeast
5 1/2 cups all-purpose flour (divided)
1 1/2 cup milk
1/2 cup sugar plus more for sprinkling
1/2 cup (1 stick) butter or margarine
1 teaspoon salt
1/8 teaspoon ground saffron or 3/4 teaspoon ground cardamom
2 eggs, at room temperature
1/2 cup blanched almonds, ground
1 tablespoon finely shredded lemon zest
Raisins
1 slightly beaten egg white

In a large bowl, stir the yeast into 2 cups of the flour; set aside. In a medium saucepan over low heat, stir the milk, 1/2 cup sugar, butter, salt and saffron until the butter is almost melted and the mixture is warm (120 to 130 degrees). Add to flour mixture along with the eggs. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the almonds, lemon zest and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double, 1 to 2 hours. Punch dough down and turn out onto a lightly floured surface. Divide into 4 balls. Cover and let rest for 10 minutes.

Grease baking sheets. Divide each quarter of dough into 12 equal pieces (making 48 rolls in total.) Roll each into a 10-inch rope. Place 3 inches apart on prepared baking sheets. Form each rope into an S-shape, coiling ends like a snail. Press one raisin into center of each coil. Cover and let rise in a warm place until nearly double, 30 to 40 minutes. Heat oven to 375 degrees. Stir 1 tablespoon water into the egg white and brush over buns. Sprinkle with sugar. Bake about for 10-12 minutes or until golden brown. Serve warm (dark tunnel optional.)

Swiss Chard Gratin

Swiss chard is amazingly easy to grow and mild winter weather makes it a good winter crop in the South. We plant chard in the yard next to our pansies since they look almost as good as they taste. Interestingly, Swiss chard was first grown in Sicily, Italy, but a Swiss scientist was the first to name it.

Gratins originated in Provencal French cuisine and are usually prepared in a shallow dish of some kind. The word “gratin” is a derivative of the French word meaning crust or skin. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. It matches wonderfully with roasted or grilled meat and fish dishes.

2 pounds fresh Swiss chard
3 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, crushed, and peeled
Salt and freshly ground pepper
2 teaspoons flour
1 cup milk
Coarse bread crumbs (we prefer Panko)
Grated Parmesan cheese

Wash and drain the leaves. Separate the green leafy parts of the chard from the thick ribs, and then trim the ribs and chop them into 1/2” pieces. Cook the ribs in a large pot of salted, boiling water for 10 minutes, then add the greens and stir with a wooden spoon until the water returns to a boil. As soon as the greens are completely limp empty the chard into a colander and refresh with cold running water. Squeeze the mass of chard to remove as much water as possible; we roll them in an old bath towel.

Preheat oven to 375°. Place dried mound of chard on a cutting board and chop it thin, then give the ball a quarter of a turn and chop thin again. In a heavy sauté pan, warm 2 tablespoons olive oil and most of the butter over medium-low heat. Add the crushed garlic and cook until sizzling but before it begins to color, add the chopped chard, salt, and pepper. Stir regularly with a wooden spoon for about 10 minutes, or until the chard has lost all visible moisture. Sprinkle the flour over the top and stir well, then begin adding the milk a little at a time. Stir with each addition and wait until the chard absorbs all the milk before adding more.

Using a food processor, pulse the mixture rapidly to form a coarse puree. Pour the chard mixture into a buttered gratin dish, sprinkle with bread crumbs, and Parmesan if desired and drizzle with olive oil then bake for 30 minutes, or until golden brown.

Happy St. Nicholas' Day

Today is the day we celebrate St. Nicholas, a fourth century bishop of the city of Myra (now in Turkey.) Saint Nicholas was known for his great kindness and his generosity to those in need. Traditional celebrations of Saint Nicholas Day in Northern Europe included gifts left in children's shoes. Good children received treats of candies, cookies, apples and nuts, while naughty children received switches and lumps of coal. 

Dom makes this uber-rich, drinking chocolate to commemorate the patron saint of children (and bakers - we all know how much Dom loves pie!) This is the perfect reward for boys on St. Nicholas's "very good" list. It is essentially a liquid chocolate bar, and achieves ultimate richness when you use bittersweet chocolate with 62% to 72% cacao. Serve in demitasse cups to make it extra special, but be prepared to make more when people beg for a second helping.

St. Nicholas' Reward
5 ounces bittersweet chocolate, coarsely chopped
¼ cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
Candy cane for garnish (optional)

Put the chocolate and cream in a small saucepan over low heat. When the chocolate starts to melt, about 3 minutes, stir to blend. When the chocolate is completely melted and incorporated into the cream, add the milk and vanilla. Increase the heat to medium and stir often until the milk is warm, 3 to 4 minutes longer.

Iron Foodie Challenge: Roman Oxtail Stew followed by Spicy Fennel Crème Brulee

We are an adventurous bunch. As parents, we want our boys to experience all the amazing things the world has to offer regardless of how quirky or strange they may seem. We like to travel to new locales and try new gastronomies. When cooking, my husband and I are exhilarated when we can update a traditional recipe with local produce or new ingredients. We have always tried to use the best and freshest ingredients available and we enjoy experimenting with new elements. My husband’s background is Italian and as a result, we tend to cook Italian food more than any other cuisine, but we are not afraid to dabble in the fares of other cultures!

So, after much deliberation (and some thumb wrestling,) we decided to go with a tried and true recipe with some added twists. A family favorite has always been Coda Alla Vaccinara which is Roman Oxtail Stew. Four of the secret ingredients (Dried Aji Panca Peppers, Dried Wild Porcini Mushrooms, Tellicherry Peppercorns, and Smoked Sea Salt) included in the Goodie Box from Marx Foods seemed most likely to enhance the traditional preparation. So without further ado, here is the recipe we designed for our signature dish in the Iron Foodie Challenge:

Coda Alla Vaccinara
¼ cup extra-virgin olive oil
2 oz. fat from prosciutto or fatty salt pork, finely chopped
1 small white onion, finely chopped
1 carrot, finely chopped
1 rib of celery, finely chopped
¼ cup dried/hydrated Porcini mushrooms, chopped
2 dried Aji Panca Chili peppers (or other dried chili), whole
2 lbs. oxtails, cut into pieces 2 ½-3” thick
1 teaspoon smoked sea salt
1 teaspoon Tellicherry peppercorns, freshly ground
¼ cup Chianti (or other dry Italian red wine)
1 28-oz. can San Marzano tomatoes, crushed
3 ribs celery, cut crosswise into thirds and blanched

We removed oxtails from package and rinsed them in cold water, then patted the pieces dry. They were coated with the freshly ground Tellicherry peppercorns and the smoked sea salt. We put olive oil, prosciutto fat, and oxtails in a heavy casserole dish and sautéed them until they were lightly browned. Once browned on all sides, we removed the meat to a plate, and added chopped onion, carrot and celery to the pan and sautéed over medium-high heat, stirring frequently for about 5 minutes until the vegetables were soft. We added wine and scraped the browned bits stuck to bottom of casserole with a wooden spoon, cooking for about 6 minutes until the liquid had reduced by about a quarter. We placed the meat back into the dish, and added tomatoes, hydrated porcini mushrooms and Aji Panca chilies. The casserole dish was then placed into an oven preheated to 300 degrees F. We allowed it to cook for a total of 2 ½ to 3 hours. We gently stirred the broth around the oxtails about halfway through the cooking time, and added the blanched celery pieces,covering again, and continuing to simmer for the remaining time.


The end result was an incredibly rich and immensely flavorful one-of-kind dish. The mushrooms, chilies, smoked sea salt and fresh ground pepper added spicy and smokey nuances to an already hearty and savory recipe. We served the oxtails with mashed potatoes and all plates were emptied in record time! This recipe will definitely become a staple of our winter-time repertoire.

And, what’s a good dinner without dessert? Using four of the secret ingredients, (bourbon vanilla bean, fennel pollen, Tellicherry peppercorns, and maple sugar) we whipped up some crème brulee. The fennel pollen and pepper added a wonderfully spicy, anisey flavor while the maple sugar created a lovely crackly caramel top. Our oldest son enjoyed helping out by using the culinary blowtorch, while the younger wielded the camera again making the Iron Foodie challenge an event for the whole family.

Crème Brulee à la Marx
2 cups heavy cream
1 vanilla bean, split lengthwise
1 teaspoon fennel pollen
¼ teaspoon Tellicherry peppercorns, freshly ground
1/3 cup sugar
4 large egg yolks
Maple sugar for caramel topping

After preheating the oven to 325 degrees F, we sliced the vanilla bean open (which immediately filled the whole kitchen with the smell of vanilla) and scraped the pulp from the center. We poured the cream into a medium saucepan and added the vanilla bean (and its pulp,) fennel pollen and ground pepper and set it over a medium-high heat and brought the mixture to a boil. The mixture was removed from the heat and allowed to sit for 15 minutes with a cover. We then removed the vanilla bean and strained the flavored cream through cheese cloth (or you could use a fine mesh sieve) to remove the spice remnants.

In a separate bowl, we whisked together the sugar and the egg yolks until it just started to lighten in color. I poured the cream into the eggs slowly while Dom stirred the mixture continually. After the cream and eggs were fully combined, the mixture was poured into ramekins which were set in a large baking dish. I placed the baking dish on the oven rack and then poured enough hot water into the baking dish to come halfway up the sides of the ramekins. The crème brulees were baked for 45 minutes until the custard was just set, but still quivering in the center. We removed them from the roasting pan to cool for a bit before putting them in the refrigerator. After about 2 hours, we took the desserts out of the fridge for about 20 minutes before sprinkling the maple sugar over the tops and using a culinary torch to “melt” the sugar and form a crispy caramel crust. I had planned to garnish the crème brulees with mint sprigs and berries, but they didn’t last long enough to be served with flair!

*Many thanks to our dependable sous chef, Dominic and to our ever-patient photographer, Sonny!

Here We Come A-Wassailing

Wassailing is a traditional ceremony with the purpose of awaking the apple trees and scaring away evil spirits to ensure a good harvest. Wassail is a term derived from the Old English "waes haeil," or "be thou well." Wassailing lies at the heart of the modern custom of Christmas caroling. Historical wassails were made of mulled beer or mead with sugar, ale, ginger, nutmeg, and cinnamon heated in a bowl, and then topped with slices of toast as sops.

3 apples
1 orange
4 whole cloves
3 12-oz. bottles of good brown ale
1 cup dry sherry
1/2 cup dark brown sugar
1/2 tsp. each ground nutmeg, cinnamon and ginger

Preheat oven to 350 degrees F. Peel and core two apples and cut in thick slices. Place in layers in a baking dish and sprinkle with the brown sugar. Drizzle with 2 oz. of brown ale. Bake until the apples are very tender, about 45 minutes. Chop the apples and their cooking juices in a food processor until smooth. Place in a saucepan over medium-low heat and add the remaining ale, sherry, orange (studded with the whole cloves) and spices. Simmer gently for a few minutes. Peel and core the remaining apple and slice it crosswise. You can use a cookie cutter to cut out the center if you choose. Ladle hot wassail threw a sieve into mugs and add the apple slices. Serve with a cinnamon stick stirrer for extra pizazz, and then warm up your vocal cords for a round of “The Wassail Song.”

Fire Roasted Oysters

Early American settlers learned to roast oysters from the Native Americans who lived in coastal areas, and roasted oysters became a staple of their diet. While raw oysters are delicious without cooking, some people find the consistency unpalatable. Oysters are very easy to roast in their shells over a fire or on a grill. The heat from the fire allows the oyster to steam in its shell, poaching the oyster inside.

1 dozen oysters (or more!)
wood or charcoal

Select fresh unopened oysters from your fish market. Give the oysters a good rinsing to remove dirt and mud, and then start your fire. You can use a grill or a fire pit. We use our fireplace and burn oak or hickory which makes for hot coals and less smoke. Once your fire is very hot and well established, place the oysters on a rack or tray.

Make sure they are all in one layer to ensure even roasting. In 3-5 minutes (depending on the temperature of your fire,) the oysters should begin to pop open. Using an oven mitt or glove, remove the oysters from the fire and open the outer shell using an oyster knife. Arrange oysters on a plate and serve with your favorite oyster dressing. Slurping is optional!

Butter-crisped Turkey

We are spending Thanksgiving in Iowa City where my Mom, sister and brother-in-law live. My mom is cooking the traditional Thanksgiving fare: oven-roasted turkey, corn bread stuffing, mashed potatoes, butternut squash, green beans, and homemade cranberry sauce.  After a night in the brine bucket, Mom and Dom tucked butter under the turkey's skin for a juicy, crispy-skinned turkey.

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
5 tablespoons butter, room temperature
Coarse salt and ground pepper

Preheat oven to 350 degrees with rack in the lowest position. Loosen the turkey skin, then working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub butter under the skin.

Place the turkey breast side down and fill neck cavity with stuffing, but avoid packing the stuffing too tightly. Close up by folding skin over and fastening with skewers or trussing needles. Turn the turkey over and bend wing tips underneath bird so they stay in place (you may even need to break the bones). Loosely fill the large cavity with stuffing. Then tie the legs securely (overlapping) using cotton kitchen twine, this way the bird retains its shape and moisture during cooking.

Cut the neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan. Lift turkey onto rack; rub with remaining tablespoon butter. Season the turkey generously with salt and pepper. Tent the turkey loosely with foil, and then roast for 1 hour. After the first hour, start basting every 30 minutes with pan liquids. After about 3 hours, insert an instant-read thermometer into the thickest part of the thigh (be sure to avoid bones.) If the thermometer registers 125 degrees, then remove foil and raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Re-tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

The Secret Ingredients Have Arrived!

A box from Marx Foods appeared on the doorstop today. Inside we found Dried Aji Panca Peppers, Bourbon Vanilla Beans, Fennel Pollen, Dried Wild Porcini Mushrooms, Tellicherry Peppercorns, Dulse Seaweed, Maple Sugar and Smoked Salt. Now, to compete in the Iron Foodie Challenge sponsored by Foodie Blogroll and Marx Foods, we will need to create a signature dish using at least three of these eight ingredients. Any ideas? Our concoction will be posted here on December 3rd and voting begins on December 7th. Stay tuned to see what we come up with!

Holiday Cookies from my First Cookbook

As the holidays quickly approach, I have started gathering up my favorite cookie recipes. They are like old friends that I only see once a year. On my list are "Molasses Crinkles" from my very first cookbook: Betty Crocker's New Boys and Girls Cookbook. You can tell which recipes were my favorites growing up because the pages are a bit stained from youthful mishaps. Flipping through the pages, I am transported back to 1975. The campy illustrations and pictures are familiar and comforting like a vintage quilt, and the taste of these spicy cookies evoke childhood memories of holidays past!

Molasses Crinkles
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2  teaspoon ground cloves
1/8 teaspoon ground cayenne pepper (optional, but recommended!)
1/4 teaspoon salt
Granulated sugar for dusting

Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in dry ingredients except for the granulated sugar. Cover and refrigerate the dough for at least 2 hours or overnight.

Preheat oven to 375°F and grease the cookie sheet. Shape the dough into 1 1/4-inch balls and roll them in the granulated sugar. Place balls 3 inches apart on the cookie sheet. Sprinkle each with 2 or 3 drops of water (I use a mister and lightly mist the tray.) Bake cookies for 10 to 12 minutes or just until set but not too hard. Remove from the cookie sheet to a wire rack to cool. Serve with hot chocolate!

Curiousity killed the... Kangaroo?

Yesterday, Foodie Blogroll and Marx Foods announced the 25 Challengers in the Iron Foodie 2010 Contest. Dom and I are very excited and honored to have made their list! In the next few days, we will receive 8 secret ingredients from Marx Foods and we must choose 3 of the 8 ingredients to create a signature dish. I have to admit the suspense is killing me. We have visited the Marx Foods web site over and over trying to guess which items will be in the mystery package. Will it be black garlic, squid ink or kangaroo medallions? What could we make with sea vegetables, organic Camelina seeds or green shiso leaves? What in the world do you do with fennel pollen? The possibilities are endless and marvelous. We will let you know what the secret ingredients are as soon as the box arrives. Wish us luck as we embark on this culinary adventure!

Grady Gridiron Waffles

Thomas Jefferson brought a waffle iron back from France in the 1790’s and waffles became popular in America soon after. Waffles were served in lieu of bread any time of day. In the late 1930’s, Wells Supper Club in Harlem, New York started selling the chicken and waffles to late-night customers because “it was too late for dinner, and too early for breakfast.” In the deep South, it was a popular combination that served as a hearty Sunday morning meal before a long morning in church.

Following the tradition, the Grady High School Gridiron Club has been serving up warm fragrant waffles and fried fish on Friday afternoons before each home football game for years. The parking lot is filled with the sweet aroma of waffle steam being released from the waffle iron. According the Chef de Cuisine (Gridiron President Howard Hill,) he uses the “Waffle House Mix” for his near-perfect, pre-game nibbles.

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

Combine the flour, salt and baking soda in a medium bowl and stir to combine. In a separate bowl, lightly beat the egg and combine with sugar, butter, and shortening, mixing until smooth. Add the half & half, milk, buttermilk and vanilla to the egg mixture and blend together. Add the flour mixture to the wet mixture while beating and mix until smooth.

If possible make the batter ahead and allow to chill (covered) overnight. If refrigerated, leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. The batter can be used right away but it is best if allowed to rest a minimum of 20 minutes.

Preheat your waffle iron, then using a cooking spray (we use PAM®,)  spray a  light coating of vegetable oil on your waffle iron. Ladle 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown. Serve with butter and maple syrup, and enjoy!

Go Grey Knights!

Pesto Genovese

As the temperatures start getting close to freezing in the South, we find that we use more basil before the plants die out. Fresh leaves in Caprese salad and on pizza Margherita, and fresh pesto for pasta, bruschetta and sandwiches are all delicious. And the spicy aroma doesn't hurt!

When my grandmother made this recipe, she used a mortar and pestle and hand ground all the ingredients together which makes a chunkier, more rustic sauce. For a smoother, more consistent pesto I use a food processor. We use walnuts  since I am allergic to pine nuts.


1 cup fresh basil leaves (packed)
2 tablespoons fresh parsley
1/2 cup extra-virgin olive oil
1/3 cup pine nuts (or substitute walnuts)
2 cloves of garlic
¼ cup freshly grated Parmigiano-Reggiano
pinch of salt and pepper

Place the basil, parsley, salt, and pepper in the bowl of a food processor and pulse for a few seconds until the basil is chopped. Add walnuts (I'm allergic to pine nuts!) and garlic and then add the olive oil in a thin, steady stream until a smooth sauce is formed. Add grated cheese and pulse to mix. Add to the cooked pasta of your choice and toss gently to coat pasta completely. If the sauce is too thick, add ¼ cup of the pasta water to the mixture. Additional olive oil may be added as well. Serve and sprinkle top with additional grated Parmigiano-Reggiano.

Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date, but it as never as good as using it right out of the garden.

Iron Foodie 2010 - A Family Challenge

This post is our submission to the Iron Foodie Challenge being sponsored by Foodie Blogroll and Marx Foods. Why do we want to compete in this “Iron Foodie” challenge? The name of our blog answers sums it up quite well! We have been cooking together since we met 23 years ago. We love to and experiment with new ingredients and have tried to instill a love for food and exploration in our children. This challenge would give us an opportunity to try new ingredients as a family, work together to create new dishes, and most importantly to spend time together doing what we all love best: cooking and eating!

We are huge fans of Frank Oz and the Swedish Chef (Bort, bort, bort!), but if we could spend one day in the kitchen of the legendary Thomas Keller, it would be nothing short of culinary nirvana. Merely having access to the impeccable ingredients he uses would be a blissful experience. To gain insight into his attention to detail and his passion for new gastronomic achievements would be both educational and enlightening!

The morsel most likely to be plucked from a dish in our house is a dill pickle. Whether it is a Kosher “full sour” dill or a Polish “ogórek kiszony,” watch your plate or it may disappear!

As we have mentioned before, Dom grew up in an Italian community. Every Sunday his grandmother would open their house to a multitude of aunts, uncles, cousins and friends to enjoy handmade cavatelli with a meaty pomodoro sauce (made from tomatoes canned from the garden,) homemade bread with peppers in oil, and even homemade wine. It was unbelievably noisy and messy, but entirely enjoyable and memorable.

When we discussed which one mainstream food we couldn’t abide as a family, there was a heated debate which finally ended in a tie. Dom and Sonny (who could survive on tapas alone) feel that “heat and eat” hors d'œuvres are the sacrilege of the century, while Nic and I decided that instant mashed potatoes are the work of the devil and should be avoided at all costs.

Thanks for taking time to read this post, and thank you for giving us the prompts for a lively and animated conversation about food and life!

Old School Baked Custard

Another treat from my grandmother's recipe box! Perfect comfort food for a cold rainy day. I made this yesterday and had forgotten how incredibly easy it is to make!

Unlike its cousins, creme brûlée and flan, this custard is very soft and delicate with a lighter texture. The plump raisins are a sweet surprise at the bottom of the cup. If you can resist eating it all as it comes out of the oven, it is actually even better served cold.

2 eggs
2 cups milk
1/2 cup sugar (scant)
1 tsp. of vanilla
Raisins (optional)

Preheat oven to 325oF. In a mixing bowl, combine all ingredients and mix until sugar is dissolved. Place raisins in bottom of ramekins or cups, and then pour the custard mix on top. Sprinkle cinnamon on top after you have filled cups.

Place ramekins/cups in a pan which can be used as a bain-marie (water bath). Place baking dish on the oven rack and then fill dish with enough hot water to keep the bottoms of your custard cups wet (approximately 1 inch). Bake on middle rack for 1 hour. Remove from bain-marie to cool. If you plan to refrigerate, cover lightly with plastic wrap.

Homemade Halloween Face Paint

While this is not a traditional food recipe, it is a good idea to keep these ingredients on hand so that when your child decides (at the very last minute) what costume to wear to trick or treat, you can paint a face to match. All ingredients are non-toxic. Using face paints instead of masks is preferred to keep children's vision from being obstructed in the dark. Costumes should always fit comfortably and kids should wear shoes that fit and won't cause trips and falls.


1 teaspoon corn starch
½ teaspoon water
½ teaspoon shortening or cold cream
food coloring

Mix cold cream and corn starch, and then add water and food coloring. We use baby powder over the cold cream to create a pale face. Powder helps to set and reduce the sheen of the cream as well. Use corn syrup as “face glue” to attach cotton balls, cloth scraps, etc. to create your alter-ego. Face paints can be removed with soap and water. Additional cold cream maybe used also.