NYC | From Patty's Pantry

Post Game Wrap-up

Feb 042007

This Super Bowl I took on the task of making stadium bundt cakes. I received the bundt pan as a gift (from my future big brother) and there are only a few opportunities to a year to use it. I had fun making them- got a little involved in it and definitely think that everyone should invest in a stadium bundt pan!

But this Super Bowl there was a dessert that was a huge success-wish i could take credit for it.
Rollo Covered Pretzels

Bite-Size salt Pretzels
Rollos
Pecans Halves
(Amounts are completely up to you…I recommend a lot!)

Preheat Oven to 300

Line a baking sheet with either a sil plat or tin foil. Place one Rollo on each Pretzel-bake for about 5 minutes watch closely because you do not want the Rollo to burst. Take them out of the oven a press one pecan halve on top. Do not press too hard. Let cool completely and ready serve. These will definitely be a huge success at your next event! Thank you N.A.

Super Bowl Sunday- Sloppy Joes

Main, Recipes 2 Comments »

Feb 012007

Super Bowl Sunday is here. Sure there are the traditional wings and dips to serve but how about Sloppy Joes? Very simple to make and easy to serve to a large group- I think they are perfect for this occasion. I love all sporting events mainly because of the food associated with them!

3 lbs. of Beef Chuck
BBQ Sauce
8 Rolls
Preheat oven at 275

Place Chuck in roasting pan and cover with tin foil. Bake for six hours, remove from oven and tear meat apart with two forks. Add BBQ sauce the amount is dependent upon your own tastes. Now ready to serve on rolls.

Fried Garlic Eggplant

Recipes No Comments »

Jan 292007

The next leg of my vacation took me from London to Cairo. When I arrived all I kept looking for was Falafel ( I am not even a big Falafel fan) We went to this great restaurant and had the full spread of Egyptian Food. I finally had my falafel, but was so concentrated on eating my Fried Garlic Eggplant- I didn’t eat the falafel! Before I left the restaurant I had to ask how this was made.

1/2 Pound of Eggplant (1/3 inch Slices)
2 Tomatoes
3 Tablespoons of White Vinegar
2 Lemons
12-14 gloves of crushed garlic
1/4 Cup Olive Oil plus 2 teaspoon
Salt and Pepper

Prep sliced eggplant by sprinkling salt and a little lemon juice over the eggplant. (let stand for about 5 minutes) In a large frying pan heat the 1/4 Cup of Olive Oil and fry eggplant on both side until lightly browned. In a separate bowl mix Vinegar, Rest of Lemon juice, garlic, olive oil and salt and pepper.
Slice Tomatoes (if there are a lot of seeds remove some of them) place eggplant and in Vinegar mixture and let sit in it for about ten minutes, then remove and ready to serve.

Bangers and Mash

Main, Recipes No Comments »

Jan 212007

I just got back from vacation where I picked up a few fun recipe ideas. Bangers and Mash is perfect, as the weather has finally turned cold in New York. A rude awakening when I got off the plane.

8 Plump Sausages about 1 LB.

Cook in frying pan and set aside.

Mashed Potatoes
4 large Russet Potatoes (peeled and quarter)
1 Cup of Milk (Might not need all)
2 Tablespoons of Butter
Boil Potatoes until cooked all the way through and drain water. In a separate saucepan simmer milk and butter and add a little at a time to the potatoes and with a mixer mix potatoes until smooth. Keep adding milk mixture until smooth add salt and pepper to taste.

Gravy
1 Tablespoon of Olive Oil
2 Large Leeks (Sliced Thinly)
1 Tablespoon of flour
1 Teaspoon of Dijon Mustard
Â½ Cup of White Wine
Â½ Cup of Chicken or Beef Stalk
Salt and Pepper to Taste
Optional
Chopped Chives

Heat oil in a frying and sautÃ© Leeks until nicely browned. Stir in the flour (quickly so it does not lump- if lumpy just continue to whisk it) add mustard, wine and finally a few seconds later the stock and let thicken.

Place Mash on a plate topped with Sausages and top with Gravy. Sprinkle with chopped chives. Good Warm Comfort Food!

Pastry Bags

Make Your Own, Tips, Terms & Tools 1 Comment »

Jan 152007

In my last post on strawberry butter I was asked how I shaped the butter. I have to admit I really dislike using pastry bags. A while back I learned to use a zip-lock bag instead. Cut one corner off and insert a pastry tip and then secure it with some tape. Fill bag with what ever you choose, in this case, I used butter and squeezed out the desired amount. The best part is the bag can be thrown away!

Strawberry Butter

Breakfast, Fruit, Make Your Own, Recipes, Sides 1 Comment »

Jan 102007

This weekend I went to a birthday brunch were I was told “we trust you, bring anything you want.” Oh, when given that task I feel the pressure to bring something extra special. Flavored butter is something that I wish I just kept in my fridge all the time. It is good on any type of baked good. So I made strawberry butter and scones! I view this like a fun food accessory- a simple black dress now has some bling!

3 Tablespoons of Strawberry Preserve
1 Cup of Unsalted Butter (softened)
2 Tablespoons of Powered Sugar

In a mixing bowl mix together all ingredients until well combined. And ready to serve. I like to put it back in the refrigerator for a while. (over night)

Asparagus Frittata

Recipes No Comments »

Jan 052007

Frittata is an Italian egg dish that is very similar to an omelet. What I think is great about Frittatas is that they can be made for a group of people and are pretty quick to make. Also, like an omletet, you can add what you like to it and clean out the refridgerator at the same time. Frittatas also can be cut into whatever size you like, so it can be eaten as a main course or an appetizer

2 Cups of Asparagus (cut into 1/2 inch pieces)
1 Cup of Sliced Leeks
2 oz. Prosciutto torn into pieces
1/2 Cup of Parmesan Cheese (shredded)
1 Tablespoon of Chopped Parsley
1/2 Cup of Milk
6 Eggs
2 Tablespoons of Olive Oil

Preheat Oven 350

In a ten inch sauce- pan slight cook the asparagus and leeks in simmer water for about 1 minute. Drain water and remove asparagus and leeks and set aside in a different bowl. In a separate bowl whisk eggs, milk and salt and pepper. Then stir in asparagus, leeks, prosciutto, parsley and parmesan. In the 10 inch sauce pan heat the olive oil and then pour in the egg mixture- make sure evenly spread through. Cook on stove for about 2 to 3 minutes and then place pan in oven for about 15 to 20 minutes until eggs are cooked through. Loose sides of pan and frittata should come out. Or you could just cut the frittata out from the pan.

Roasting Technique

Tips, Terms & Tools 2 Comments »

Dec 312006

Every Christmas we have roast beef. This Christmas my fatherâ€™s eyes were rather large and he bought an entire side of beef! So next time you are in the kitchen roasting something, here are a few helpful reminders.

To start a meat thermometer is key
Roasting is not done with a lid
Temperatures in roasting can range from 250 degrees F for a slow-roast to a 500 F
Usually oven rack should be arranged in middle of the oven
Roasting foods on a bone have more flavor than boneless
Roast meat on a rack inside the roasting pan, so the meat does not stew in its own juices
With meat roasts if you start it at high temperatures at around 450 for twenty minutes and reduce to 350 to 325- this will make the crust dark and crispy

Zucchini Wraps

Appetizers, Recipes No Comments »

Dec 202006

When I am planning a menu for a dinner party, I am always at a loss as to what I should prepare for an appetizer. I usually revert to classics and yet there are so many wonderful fun bite-sized appetizers out there. I made these recently and they were a great success. Theyâ€™re a little different and I think the color is perfect for the season.

Â¾ Pound of Fresh Mozzarella ( cut into inch cubes)
2 Â½ Medium Zucchini- ( thinly sliced length- wise 3/8 inch in width and 5 inches in length)
1 Cup of French Bread Crumbs
1 tablespoon of Fresh Chopped Basil
1/8 teaspoon of Dried Oregano
1/8 teaspoon of Salt and Pepper, plus 1 teaspoon of salt
2 tablespoons of Parmesan Cheese
2 Â½ teaspoons of Olive oil
2 anchovy fillets- optional (if choose to place in blender with bread crumbs)

Preheat oven 300

In a bowl zucchini toss with 1 teaspoon of Salt let stand for about five minutes. Saute zucchini until a little malleable, but not too soft and set aside. In a blender blend together Bread Crumbs, Basil, Oregano, Parmesan, and Salt and Pepper.

Now take a piece of Mozzarella and wrap it with a slice of zucchini and hold it in place with two toothpicks. Repeat this until either out of Zucchini or Mozzarella pieces.

Place each Zucchini wrap on a baking sheet with a rim. Evenly, spread bread crumb mixture over Zucchini and drizzle with Olive Oil.

Pomegranate Bellini

Drinks, Fruit 5 Comments »

Dec 082006

Tis the season to be jollyâ€¦.drinks are in orderâ€¦now in the holiday season cranberries, raspberries, and strawberries are often used get that rich red color. How about shaking it up a little and use a pomegranate?
I recently was at a brunch where champagne was served and heard someone announce â€œchampagne season has officially begun.â€ Now, I think champagne is always in season but I will admit this is definately the time of year when a great deal is consumed!

1 Cup of Pomegranate Juice
4 1/8 inch slices of Ginger
1 Tablespoon of Sugar
1/4 Cup of Orange Juice (freshly squeezed is my preference)
4 Teaspoons of Triple Sec (or another orange flavored liquor)
Champagne or Sparkling Wine (nothing too extravagant)

To begin, a simple syrup needs to be made, in a saucepan add sugar, ginger, and pomegranate Juice let is simmer till it has reduced to about 1/3 a cup this will take about 5-7 minutes, let is cool completely. In four separate champagne glasses evenly distribute the pomegranate syrup about 2 tablespoons in each glass, mix in 1 tablespoon of orange juice, 1 teaspoon of triple sec and top of with champagne. Stir to make sure it is all well combined and serve!

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