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Friday
Nov192010

Updated Anitpasto for Thanksgiving Featuring McClure's Relish



You may recall that McClure's products have been featured on this blog before. We fried pickles! And then offered them to the lovely members of the fire department that came to extinguish us! Everyone was happy.

Well, I decided to create another McClure's inspired recipe just for Thanksgiving. You may also remember me talking about antipasto being served at the Iaciofano family house for Thanksgiving. Well, I think our version could use some spicing up.

Enter, McClure's Garlic and Dill Relish. Now, please understand, this stuff is tasty enough to be eaten as is. No doctoring required. But sometimes OTHER stuff needs doctoring. I made a cannellini bean hummus mixed with this relish and it was out of sight. The tang of the relish combined with the smooth taste of the beans was the perfect mix. And atop some toasted sourdough bread (that I did NOT burn, btw), it was actually dinner the other night. I ate the whole thing! I say that a lot, don't I?

Anyway, here's how to do it:

What You Need:

1 can cannellini beans, rinsed (if you want to use dried beans and take the time to soak them, bless you)

Olive oil (about 1/4 cup, but that's just a guess, you can use your judgment)

Sea salt (I threw in some dried herbs like rosemary, thyme and red pepper, but you don't have to)

1 jar of McClure's Relish (Garlic and Dill variety). You don't necessarily use the whole thing - season to taste!

Sourdough bread, cut into slices

What To Do:

Combine the beans, salt, optional herbs and olive oil in a food processor or blender and puree. You may want to add more olive oil as this process progresses...or salt. Taste and check it out.

Then, spoon some relish into the mixer (be careful not to get too much water from the relish in there or your hummus will be too thin). Mix to taste.

Fire up your broiler to toast your sourdough slices. Keep a sharp eye on that broiler, because if you are like me (you are probably a lot better at this than I am), you will have little pieces of bread charcoal before long.

Once your toasts are toasty, spoon your hummus into a bowl and serve!



Now, how does one bean paste make an antipasto, you may ask? Well, just add a bowl of our previously featured mixed nuts, and a bowl of assorted olives and you are set! Don't forget the pretty bowls....you do have those right?

Thursday
Nov182010

Mom's Apple Pie for John Locke



It is without reservation in stating that my favorite fictional character of all time is John Locke from LOST.  Expertly acted by Terry O'Quinn, Locke offered endless depth, surprise and intrigue while other characters within the show grew stale.  In Locke's coming out episode in Season 1, Walkabout (portions of which I have memorized), we learn that the Island, much like Locke himself, is not what we may have initially believed it to be.  As an obsessed fan, I'd always look forward to the Locke-centered episodes: his flashbacks were always the richest; his hikes throughout the island would always yield some fascinating surprises; his creepy ways would keep the entire crew of castaways (and viewers) on edge.



Locke was always looking for the answers on the island, and in life.  A restless soul, John Locke (until his death at the hands of Benjamin Linus) was always getting under others skin with his sinister smirks and talks of "destiny" in being the sole culprit as to why the castaways were brought the island.   But, hey, wouldn't you be a bit spiritual if many of your real life constraints had been cured by a plane crash on a deserted island?

Locke's storyline, as people who have viewed the show know, was full of heartbreak.  For some reason, I always felt for the guy (his inability to accompany the rest of the gang on the Walkabout, always gets me).  And in those trying times, maybe Mr. Locke would appreciate some of Mom's Apple Pie.



For me, this is my absolute favorite thing my Mom makes.  My Dad and I often hide portions of it in dark corners of the refrigerator for later.  When a slice of it is on my plate, there is truly nothing else that enters my mind.  Crispy golden apples, cradled by a crackling, yet slightly soft crust; it is the highlight of my Thanksgiving meal.

So if there is one fictional character that deserves a slice of Mom's Apple Pie, it is John Locke.  No need to worry about hunting razorbacks, Johnny, I got you covered.

Here's the recipe:

CRUST – What You Need:

2 cups flour

1 teaspoon salt

1 tablespoon sugar

2/3 cup butter (1 stick plus 2 tablespoons)

1 egg yolk

CRUST - What To Do:

Mix the flour, salt and sugar in a food processor. Add the butter and pulse until the texture is grainy. Mix egg yolk with 2 tablespoons cold water. Gradually add to the dough. Chill for at least 1 hour. This can be made 1 day ahead and kept in the fridge.

FILLING - What You Need

1 stick butter

1 cup sugar

7-9 Golden Delicious apples

3 tablespoons cornstarch

1 teaspoon cinnamon

FILLING - What To Do:

Peel and slice apples. Place butter and sugar in a saucepan and cook over medium heat until caramelized. Add apples and cook for about 7 - 10 minutes stirring to keep the sugar liquid. Dilute cornstarch in 3 tablespoons water and add to apple mixture. Cook until thick. Remove from heat and add cinnamon. Let cool.

TOPPING - What You Need:

3 tablespoons butter

4 tablespoons flour

6 tablespoons sugar

1 teaspoon cinnamon

TOPPING - What To Do:

Put the sugar, flour and cinnamon in a small bowl. Cut in the butter with a fork until dry and crumbly. Store in the fridge until ready to use.

Put it All Together:

Preheat the oven to 350 degrees. Roll out your dough and line a 8" springform deep dish pan with the dough. Add apple filling and sprinkle on the topping. Bake until pastry is golden and top is golden - about 45 minutes - 1 hour.

* Note #1: For the filling, you must caramelize the sugar (it will turn brown). When you add the apples, the sugar will harden, but it will become liquid again as the apples heat up.

** Note #2: For the crust, the less you handle it with your fingers the flakier the crust will be. You can roll out the dough between 2 pieces of wax paper if you like. If you dampen the counter top underneath the wax paper, the paper will not slip as you roll the dough.
Wednesday
Nov172010

Pumpkin Bread Pudding for Agent Mulder



There aren't many TV shows that have captured my attention. I was a pretty serious LOST fan for the duration of that program, and I've enjoyed a few others, but no show has intrigued me as much as the X-Files. I think this show is magic. I like the mystery, the creepiness, the bizarre plot lines, and the sarcastic, random humor. Mostly, I love the characters.

Therefore, if I were to make my favorite dessert (also a Thanksgiving dessert) for anyone – real or fictional – it would be Agent Mulder.

Neither Mulder nor Scully spends a lot of time eating on the show. They are too busy doing other things – no time for snacks! Mulder, particularly, is rarely seen eating. I always imagined this was because he was so obsessed with finding just where out there the truth really was, that food became an afterthought. Aside from occasional munching on sunflower seeds, Mulder is fueled by pure obsession with mysteries just outside of his grasp, not carbohydrates and protein.

So, when he does sit down to eat, you can imagine whatever he is eating must be pretty darn good. This is highlighted in one Season 3 episode of the X-Files: Jose Chung's Aliens from Outer Space in which Mulder sits down at a diner bar and orders piece after piece of sweet potato pie from the surly looking chef until he has eaten the whole thing.

I would like to reinvent/rewrite this scene minus the sweet potato pie and surly looking chef, adding instead my Pumpkin Bread Pudding and myself (hopefully looking less surly). I imagine it would play out something like this:

Mulder enters the bar and identifies himself.



Orders piece after piece of Pumpkin Bread Pudding, all the while questioning me about my thoughts on extra-terrestrial life.



He eats the whole bread pudding that way.

As a final question, he points at me and asks if I've "checked everywhere" for alien implants, pays the check and leaves.



Now you might be asking yourself (among other questions about how intact my sanity is) can this pumpkin bread pudding really be that good? Good enough to make Agent Mulder pause in middle of his quest for knowledge and eat an entire serving dish full?

Yes. Yes, it is. I discovered this recipe via the Martha Stewart website. I was looking for something slightly different to serve at Thanksgiving dinner. This hits the nail on the head: it satisfies my need for something pumpkin flavored, but with a completely different texture and spin. And there are a couple of fun variations on the pudding that I do that really give it a kick (read: baking with alcohol).

Here's how it all happens:

First, you actually make the pumpkin challah bread that goes into the pudding (not difficult). As I mentioned, this recipe is from Martha Stewart, and I have not changed a thing about it except that I make 4 small loaves of bread instead of 2 larger ones. I usually only end up using two of the four loaves, and I freeze the other two to eat later or give them away as gifts.

What You Need:

  • 2 1/2 teaspoons active dry yeast, (1 1/2 packages)

  • 1 cup warm water (100 degrees to 110 degrees)

  • 3/4 cup egg yolks, (11 to 12 large eggs), plus 1 large egg yolk for glaze

  • 1 tablespoon salt

  • 2 tablespoons canola oil, plus more for bowl

  • 1/4 cup honey

  • One 15-ounce can pumpkin puree

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon allspice

  • 8 cups all-purpose flour, plus more for dusting



  • What To Do:






  • Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes.



  • In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined.





  • Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.





  • Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.





  • While the dough is rising, heat the oven to 350º. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.




  • And now for the pudding part. I have made a few notes in italics where I have made changes to the recipe.

    What You Need:


  • 3/4 cup golden raisins

  • 4 large whole eggs

  • 1 cup granulated sugar

  • 1/2 teaspoon salt

  • 4 cups milk

  • 2 1/2 teaspoons pure vanilla extract

  • 2 tablespoons butter, melted, plus more for dish

  • 2 teaspoons light-brown sugar

  • 5 to 6 cups day-old Pumpkin Challah, cubed

  • 1/2 cup heavy cream

  • 3 tablespoons confectioners' sugar

  • 5 large egg yolks

  • 1/4 cup dark rum, or more to taste




  • What To Do:




  • Heat oven to 350 degrees. Place raisins in a small bowl, and cover with hot water (I soak the raisins in RUM. Whisky works too). Let soak until plump. Drain, and set aside.





  • In a large bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 teaspoons vanilla extract. (I add in a little rum or whisky to this mixture - about 3 Tablespoons).





  • Butter a 9-inch, 1 1/2-quart ceramic baking dish with sides that are at least 1 1/2 inches high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.





  • Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 to 60 minutes. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.


  • (I actually do not always make the rum sauce, as I spike the actual pudding with rum. Sometimes, I just dust with confectioner's sugar and serve with ice cream).

  • Meanwhile, prepare the rum sauce: Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners' sugar in a saucepan; place over medium heat, and heat just until bubbles form around the edges. Remove from heat.





  • Prepare an ice-water bath, and set aside. In a medium bowl, whisk egg yolks with remaining teaspoon vanilla. Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 minute.





  • Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tablespoons butter; stir until combined. Let stand until mixture is chilled. Serve bread pudding warm or at room temperature, with the rum sauce on the side.



  • Finito! I really must thank Martha for this recipe. It's a serious winner. Elana recommended, Agent Mulder approved.

    * If anyone wants me to completely geek out and tell the story about the time I met Chris Carter (creator of the X-Files), just let me know. I am more than happy to do so...

    ** All images are property of 20th Century Fox, and I don't mean to suggest that they are mine by including them in this post. It's just funny.

    *** If you'd like to check out the original Martha Stewart recipes, you can click here and here.



    Tuesday
    Nov162010

    A Simple Roasted Turkey Video



    In case you need a written version of the enactment above, here you go:

    What You Need:

    1 12 lb Turkey, thawed

    1 bunch of fresh thyme

    4-5 large sprigs of fresh rosemary

    2 medium onions, cut into wedges

    Unsalted butter

    Kosher salt

    Optional to mix in with the kosher salt: dried herbs like basil, rosemary, thyme

    Low sodium chicken broth to pour in bottom of roasting pan. I never know how much I need, so I buy a box of the stuff, just in case I need more. But I start with 1-2 cups in the bottom of the pan.

    What To Do:

    Heat the oven to 375 degrees. Remove the giblets and neck from the cavity. Rinse the turkey inside and out with cold water, and pat dry with a paper towel.

    Stuff the turkey with the fresh thyme, rosemary and onions.

    Tie the legs together with kitchen twine and tuck the wing tips underneath the body to prevent them from burning (Note: I have never been able to successfully tuck the wings under the body).

    Rub the turkey all over with butter. Be careful not to tear the skin. It helps if the butter is at room temperature so that it is soft and spreads more easily. Sprinkle with kosher salt and dried herb mixture.

    Place the turkey in a roasting pan and pour the chicken or turkey stock in the bottom of the pan. Roast the turkey, basting every 30 minutes with the pan juices.

    If the turkey begins to darken too quickly, you can loosely place some aluminum foil over it. You can also add more broth to the pan if it evaporates too quickly.

    Continue roasting until the thickest part of the thigh registers 165 degrees (about 2.5 - 3 hours).

    Transfer the turkey to a carving board, and let it rest for about 25 minutes. You can reserve the pan juices for gravy.

    Also, here is a list of useful turkey links that should help you over this holiday season:

    Whole Foods' Guide to choosing the right turkey.

    Epicurious' Guide to keeping all your limbs and eyebrows intact while frying a turkey.

    If you're in NYC, this is the Greenmarket Guide to available locally raised turkeys.

    Fine Cooking has some great recipes, complete with videos (though none featuring Stella and Carl as far as we can tell....)

    Monday
    Nov152010

    Give an Owl a Cupcake (Van Leeuwen and City Cakes)



    As Thanksgiving approaches, it has occurred to us, that while many of you may love food, maybe not all of you cook. Or bake. So we are taking it upon ourselves to help you find excellent food (in this case desserts) that other people have made for you.

    Now, make no mistake: this is not food that is runner-up to home-cooked/baked fare. In fact, this IS home cooked/baked fare - it's just been done by someone else. And it's better than your grandma makes. Seriously. And I have nothing against your grandma, she's a lovely woman. Tell her I said hi.

    First up is Van Leeuwen Artisan Ice Cream. You may remember that they've been featured here before. Well, they are back. And for good reason: SEASONAL ICE CREAM FLAVORS. That's right. In this case, the flavors are Pumpkin and Eggnog. These ice creams are just what you would want after your Turkey dinner to go with that Pumpkin Bread Pudding or Apple Pie (recipes forthcoming later this week). And they are mighty nice by themselves too. I should know, as both flavors barely survived this owl-themed photoshoot because I was eating them as I photographed. Not super-productive, but very, very tasty.

    The pumpkin flavor, tastes exactly like the filling of the creamiest pumpkin pie, and the eggnog flavor is WAY better than real eggnog. It's got a hint of that nog punch (I think the technical term for this is "nutmeg") and something else (whisky?) whipped into a frenzy of deliciousness. You will want to eat it all the time.



    For those of you that want a little cake with your ice cream (and who could blame you?) or just some cake, I have the perfect Thanksgiving cupcake treat: a pumpkin spice cupcake from City Cakes in NYC.



    I can't say enough about the moistness of the cake part of this cupcake. I really hate it when I bite into a cupcake and the thing crumbles in my hands. If all I wanted was a vehicle for frosting (and I'm not saying there's anything wrong with that) then I would just eat frosting with a spoon. But I want the whole package. I love cake. Good cake. And I love pumpkin flavor. City Cakes puts these two loves together for me in this fabulous little cupcake with a cream cheese frosting that is the perfect complement to the spice of the pumpkin cake.

    Evidence that the cake holds together:



    When I got the cupcake (OK, I got four) from City Cakes, I thought, hey, I'll just have a bite. Yeah, right. I downed that thing like someone was threatening to take it away from me. And so will your Thanksgiving guests.

    So if you're looking for a dessert that will make your guests happy, or at least keep you out of the kitchen so you can referee the shouting matches between Aunt Emily and Aunt Olga at the dinner table, check out Van Leeuwen and City Cakes.

    * Both wonderful companies have many, many more flavors than the ones I've spoken about here. So check those out too! Pints of the seasonal ice cream flavors from Van Leeuwen are available only in the trucks. You can find out what part of the city the trucks are zooming around by following them on Twitter.

    ** You might want to follow City Cakes too while you're at it - they announce flavors and specials via Twitter.