Carmel Apples

 Fruit, Ideas, NYC, Recipes, Sweets  No Comments »
Oct 302008
 

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Recently, I went apple picking or should I say apple hunting there were very few apples left. But it was nice to get out of the city and I was in good company. A few weeks ago, someone brought a Carmel apple into work and it was delicious. So when I had these few precious apples I wanted to do something special with them. Carmel Apples seemed like a very good idea. I think they are fun for a few reason it reminds me of childhood, even though I only made them once as a child and there are fun variations you can do with them. Add nuts, chocolate bits, Marshmallows, raisins, cookie crumbs, what ever you like, I guess.
These were fun and simple and of course I did not have Popsicle sticks readily available.

8-10 Apples
2 Cups of Heavy Cream
1 Cup of Dark Brown Sugar
1 Cup of Sugar
4 Tablespoons of Butter
½ Cup of Light Corn Syrup
2 Teaspoons of Vanilla

In a pot mix place all the ingredients except the Vanilla and Apples. With a candy thermometer bring the mixture to 255 degrees and remove from heat. Stir for about 30 seconds and then mix in vanilla.
Place a silplat onto a cookie sheet.
Now carefully dip each apple into the Carmel. (I then place them in the freezer let harden a little and then re-dipped.
Let the apples cool and ready to eat!

Roasted Butternut Squash

 NYC, Recipes, Sides, Veggie  No Comments »
Oct 162008
 

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Recently, I was given a home grown butternut squash. I like butternut squash but have to admit I am not the biggest fan. I want to be a big fan but just have not been able to get on board. But I finally figured out my problem. It is quite evident that I have a sweet tooth. Well when it comes to butternut squash outside of soup I usually have it prepared using brown sugars or maple syrups. What I discovered is, I like my butternut squash salty. Butternut Squash I think is one of those great vegetables for a few reasons: they last a long time, have great color, and can be simply prepared. So how did I learn to love it, by just roasting it.

Take a butternut squash peel the skin off, cut in half and scoop out the seeds. Thinly slice the squash about 1/8 inch and place on a baking sheet. I lined mine with tin foil. Brush one side with olive oil, sprinkle with salt and pepper and place in the oven at 400 degrees for 40 minutes.


Baked Pears in Red Wine

 Fruit, NYC, Recipes, Sweets  No Comments »
Sep 252008
 

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This is also an inspiration from my latest trip. This was one of my favorites from the entire vacation. I was so inspired that since, I returned I have been baking all kinds of fruits. I have been stuffing and baking apples and trying all different kinds of varieties. Tonight, I baked an apple filled with diced plums. These baked pears I think are a perfect way to end any dinner light or heavy and perfectly simple too!

3 to 4 Pears (cut in half with core removed- I used an ice cream scoop)
1 Bottle of Red Wine
1 Cup of Sugar
1/4 Cup of Honey

1 -2 Teaspoons of Cinnamon

In a Pyrex baking dish evenly spread sugar on bottom of the dish and place pears cut side down. Drizzle honey over the pears and pour red wine in dish. Finish by sprinkling cinnamon over the pears and bake for 45 minutes at 375 degrees. Serve with either: Chocolate Sauce, Vanilla Ice Cream, or Whipped Cream

Buttermilk Pancakes

 Breakfast, NYC, Recipes, Uncategorized  No Comments »
Sep 042008
 

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So my latest kick is pancakes. I have no idea why to be perfectly honest.  This past weekend, I was the person to know as I was making different batters of pancakes every morning. I had forgotten how simple it is to make fresh pancakes in morning and yet it is such a treat!

Pancakes

1 1/3 cups Flour
¼ Cup Sugar
2  teaspoons baking powder

1  Teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted
2 cups fresh blueberries (optional)

In a bowl stir together flour, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together buttermilk, melted  butter, and eggs. Stir into dry ingredients until batter is smooth. Optional fold in berries.

Heat large nonstick skillet over medium heat; brush with butter or vegetable oil. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing griddle with more butter/vegetable oil as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Serve pancakes with maple syrup.

Pesto from Siena

 NYC, Recipes  No Comments »
Aug 282008
 

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Now I always think of pesto being parmesan cheese, basil, pine nuts, garlic and olive oil. Well, I was taught that Sienese pesto does not have garlic and because we were in the region for pecorino cheese that was used instead of parmesan in addition this pesto was special because it was made with a variety of different nuts.
Side Note- when coating your pasta with pesto do not do it over heat or you will cook the pesto and it will separate.

3 Cups of Basil
1  1 /2 Cup of Pecorino Cheese Grated
1/2 Cup Pine Nuts
1/2 Cup Walnuts
1/2 Cup Almonds
1 Cup Olive Oil (Maybe less, but probably not!)

In a Food Processor if you have one. (I don’t, so I do it by hand and then put into a blender at the very end) Finely process the basil and nuts, keep the nuts and basil separated. In a larger bowl start with all the basil add some cheese, nuts, oil and mix together and taste to see if you like the consistency. Then repeat the process it should be smooth and creamy by the end. Now this was served on some gnocchi we had made, lets just say that is a skill that still needs perfecting. Our gnocchi were the size of golf balls. But the next day I had this on a sandwich and it was positively divine!

Chimichurri Sauce

 NYC, Recipes, Sides  1 Comment »
Jul 172008
 

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I have no idea why I had a bee in my bonnet to make Chimichurri sauce. Maybe because it is grilling season and I really do love a good steak and what better than a good Streak Sauce. I have to say sometimes I think sauces are going to take a lot longer than they actually do. This Chimichurri sauce was a pleasant surprise how quick it was to prepare.

2 cups of Chopped Italian Parsley
1 Cup of Chopped Cilantro
1 Shallot Chopped
6 cloves of Garlic Chopped
1 teaspoon of Red Wine Vinegar
1 Teaspoon of Cumin
2 Tablespoons of Lemon Juice
½ Cup of Olive Oil

In bowl place Parsley, Cilantro, Shallot, and Garlic and pour boiling water over the greens. Let stand for about five minutes and drain the water. (I was told this trick as a way to reduce some of the intensity.) Add the drained ingredients and the rest of the ingredients into a blender and blend until smooth. It is best to let this stand for a few hours before using to allow the flavors to blend together.

Classic Sangria and More Sangria Recipes

 Drinks, NYC, Recipes  1 Comment »
Jul 102008
 

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This past Fourth of July weekend I was on the quest for the perfect Sangria. I was home in California and set out on this mission with one of my oldest cooking buddies and our cooking mentors, our mothers. I think by the end of the evening a lot of Sangria was tested and a lot was learned.
First and foremost more fruit is not always the best option. Give time to let all the flavors blend together. Sometimes there is no need to mess around with a classic!
Sangria I think is the perfect drink to serve to a large group great for entertaining. Large quantities can be made in advance and you can use cheap wines.
Sangrias made: Sparkling Sangria, Citrus Sangria, Nectarine and Blueberry Sangria, Peach Sangria, and Classic Sangria.

1/2 Cup of Cubed pieces of an Orange
1/2 Cup of Cubed pieces of an Lemon
1/2 Cup of Cubed pieces of an Lime
1/2 Cup of Cubed pieces of an Apple
1/2 Cup of Cognac
1 Cup of Citrus Simple Syrup
3 Cup to 1 Bottle of Red Wine
1 12 oz. Bottle of Lemon Lime Seltzer Water

In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.

Citrus Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

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Okay, so this is where I think there was a meeting of the minds in the Sangria tasting. Making a simple syrup with the classic citrus fruits from a Sangria and using the sugared fruits in the Sangria. Now this was definitely a little more time consuming but I think it is worth it.

Simple Syrup:
1 Lime Slices
1 Lemons Sliced
1 Orange Sliced
2 1/2 Cups of Sugar

In a saucepan mix all ingredients together until sugar has completely dissolved.

Sangria

Fruits from Syrup
1/3 Cup of Cognac
1/3 Cup of Simple Syrup
1 12 oz Can of Lemon/Lime Seltzer Water
3 Cups of White Wine

Remove the fruits from the pan and place in a pitcher, and add the rest of the ingredients except the Seltzer Water. Let stand for at least 3 hours in a refrigerator and before serving add the Seltzer Water and serve over a glass of ice.

Sparkling Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

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Anyone who knows me at all, knows that I love Bubbles. So how could I do an entire Sangria tasting and not try one with Sparkling Wine? I mean Cava is Spanish Sparkling Wine so it is completely appropriate! Sangria really is the perfect drink for entertaining.

1 Tablespoon of Mint Leaves (If large leaves tear them up)
1/3 Cup Frozen Grapes
5 Strawberries cut into 4 pieces
1/3 Cup of Cubed Nectarines
1/4 Cup of Grape Juice
1/4 Cup of Cognac
1 Bottle of Cava

In a Pitcher mix all ingredients together except the Cava and grapes. Let stand for at least three hours in a refrigerator. Before serving mix the Cava and frozen grapes.

Blueberry and Nectarine Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

This one was a pleasant surprise. We came to the conclusion that it might best be served at a ladies luncheon or shower. I had complete faith, since I love Blueberries and Nectarines together!

1/3 Cup Blueberries
1/3 Cup if cubed Nectarines
1/4 Cup of Cointreau (you could use triple sec)
1/4 Cup of Sugar
3 Cups of White Wine
1 12 oz can of Lemon/Lime Seltzer Water

In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.

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