Biscottis for a Party

Mr. T is notorious for throwing himself a surprise party each year for his birthday. He does all the cooking and all the inviting so when it came time to decide what dishes I wanted to bring, I needed an ok prior to the party. No surprises here! Fortunately for me Mr. T. was down with my smoked salmon potato cakes and homemade biscottis. But surprise! This post isn't about potato cakes, its about the creamy, crunchy, confection that is the biscotti.

This batch was my first attempt at this Italian favorite, so I turned to the trusty Internet for some guidance. Allrecipes.com is always a first-stop for me when searching for recipes and lucky for me I found Laria Tabul's Anise Biscotti. I know biscottis can take on a bazillion flavor profiles, but since this was my first time going into that dark night I stuck to the anise and almond flavors. Allrecipes.com is also super helpful because of the recipe reviews. Others that have come before you really take the time on that site to review how the recipe went for them as well as what changes they made for better or for worse. I found the reviews for this recipe is what made my biscottis such a hit at the party. Below, follow the recipe (along with my changes in blue) and photos of my progress.

INGREDIENTS

• 2 cups white sugar
• 1 cup butter, softened
• 4 eggs
• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/3 cup brandy - substituted 1/3 cup heavy whipping cream
  
• 1 1/2 teaspoons anise extract - used 2 tsp. of anise an 1 tsp of almon d extract.
  
• 1 teaspoon vanilla extract
  
• 1 cup almonds - uped this to 2 1/2 cups
• 2 tablespoons anise seed - doubled this. wish I did more.

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a ti me, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed. Change: I ground the almonds up in a food processor and added the almonds to the dry ingredients.

   

   

   Above-All 3 parts of dough mixed together alternately.
   

3. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

   

   

   Above-My dough loaves.
   

4. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

   

5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

   

   

6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

   

   

   Above-The finished product!

Kinda Chicken Curry

It will be a truth until the end of time that I love curry. More specifically I am addicted to Thai coconut milk curries. I was telling a friend recently that I think my love for curry is akin to the childhood craving for cereal. The creaminess, the grain, the sweetness are all similar qualities these two opposite-ends-of-the-earth dishes share. While I love curry so much, I have yet to attempt to make it in my own kitchen. That is until I picked up the new College Inn Thai Coconut Curry Chicken broth. Up until my Kinda Chicken Curry dish, I used a bit of the broth to braise some fresh vegetables and the result was nothing short of awesome. After that it was only a matter of time before I created a curry dish of my mine own. Of course, I had no coconut milk or curry powder in the cupboard. How did I manage a curry you ask? If you're intrigued read on for the recipe:

KINDA CHICKEN CURRY

2 boneless skinless chicken breasts
1 cup of Jasmine Basmati Rice
2 carrots
1 zucchini
8-10 asparagus spears
½ sweet onion
half carton of College Inn Thai Coconut Curry Chicken Broth
½ cup milk
2 tblsp butter, divided
ground ginger
1 tsp sea salt
1 tsp red pepper flakes
1 tsp thyme
1 ½ cups flour
2 tsp salt
2 tsp pepper
3 tblsp extra virgin olive oil


Directions:
Cut chicken breasts into 1’x1’ bite-size pieces.
Cut asparagus spears into 4 pieces; cut in on an angle.
Thinly slice carrots length-wise or use the shave blade on the stand-up grater.
Chop onion and zucchini into 1’ bite-size pieces.

Combine flour, salt, and pepper. Put the mixture in a bowl with a sealed lid. Add chicken breast pieces to the flour, put the lid on, and shake the bowl until the pieces are covered. Set aside.

Melt 1 tblsp. of butter in a medium saucepan. Add 3 tsp. of ground ginger. Add 1 cup of uncooked rice. Mix rice into butter mixture to cover all grains. Cook about 3-4 minutes more. Add 1 ¼ cup water and bring to a boil. Cover and simmer 15 minutes or until all the water is absorbed. When the rice is done, take it off the heat, leave the lid on, and set aside.

In a medium saucepan over medium-high heat, heat 2-3 tblsp of olive oil. When oil is hot, start to add chicken pieces with tongs. Sear on one side to a desired browness and then sear on the opposite side. Sprinkle each piece of chicken generously with ground ginger. When all the chicken pieces are seared, put on a separate plate with paper towels to drain excess oil and set aside.

In a large saute pan, heat the Thai Coconut Curry Chicken Broth, milk, and 1 tblsp of butter over high heat. When you see steam, add all the cut vegetables. Flavor with red pepper flakes, thyme, ground ginger, and sea salt. Let simmer uncovered until the liquids reduce by more than ½ but not by ¾, or about 8-10 minutes. Add the chicken pieces for 2 more minutes, take mixture off heat.

Serve the kinda chicken vegetable curry mixture in a bowl and the rice on a separate plate.

Old School Love-Sending Care Packages

This past week I sent four care packages to four separate destinations. My brother, mother, my friend David, and the annual USPS Stamp Out Hunger Drive are the sum total of my recipients. The decision to send a gift of comfort in the form of food was such an automatic response to people and issues I care about that it wasn't until after the packages were sent did I start to contemplate my actions deeper than the immediate satisfaction of giving and doing something good. For a bit of back story to frame why I am so introspective at this moment I have recently picked up and began reading 1000 Years Over a Hot Stove by Laura Scheone. Oddly enough I didn't purchase the book because of the noted James Beard Foundation/Kitchenaid Book Award on the cover, I bought because when I flipped through the pages I caught glimpses of American food history that I have been wondering about since I could wonder. And to think this is the author's first book! She gives all us would-be-someday-oneday writers hope. Now, I have only just begun reading the book so please don't spoil it for me.

Currently the chapters I am just simply involved with are about the traditions of the Native American tribes whom lived on this continent before my immigrant European family members crossed the pond, and the cross-culturalization of the first European settlers' traditions for nourishment with the current residents indigenous, natural North American foods. Most of us now know the European and Native American story of survival makes Shakespeare's saga look sheepish, yet the some beloved, signature, current American foods come from this time of colonization and revolution. Cereal, for example, is rooted in an adapted form of porridge made by English. When they 'set-up shop' in the Northeast, the English had no oats to make their porridge with so they improvised with the Indian's sacred grain, corn. Long story short, this early part of history brought us corn flakes and the bazillion other types of cereal we all love to eat today. (I promise this will make sense later in the post!)

What was this post about? Oh yes, care packages and why I felt compelled to recently construct and send some. First, for Mother's Day I really did not want to send my mom flowers, again. I was faced with another dilemma of this situation; it's incredibly tough to send gifts of love to a person nearly totally disabled in care twenty-four hours a day. Long sigh. Trying to shake the gloom and doom I remembered my aunts and my cousin Sarah remarking how she still has an appetite for sweets, and it hit me with a ton of bricks-cookies. She can eat cookies and she can enjoy them! Eureka! With the utmost love and care I made a batch of her favorites chocolate chip cookies as well as the traditional chewy sugar cookie.

Cinnamon-Sugar Topping Sugar Cookie

Nonpareil Topping Sugar Cookie

I don't know the verdict yet because my Aunt Karen is visiting my mom tomorrow for Mother's Day. If she receives the cookies in time she is going to bring the batch. I hope she really enjoys them, so fingers crossed.

The second recipient of a special cookie delivery is my friend David. David is the younger brother of my dear friend Lauren who I met freshman year at UCF, or 9 years ago (yikes). David is in his early twenties and was recently diagnosed with lymphoma cancer. David is receiving treatment in Houston, TX. His family members have been travelling from Florida and California to be with him during his full-time recovery. To know David is to know fierceness. The definition of a firecracker, this redhead will shoot you straight and make you double over in laughter. Thinking about this poison in his body makes you angry that such a great young soul has been hampered on his way to a fabulous life. Yet, you have to know life is a strange bird and anything is really possible so he and his circle know David will survive cancer. During a phone conversation with Lauren I asked her if wants to or can he eat sweets. She said, "Oh yeah!," and I knew my mission-David must have cookies. Today he received his mixed batch and sent me the loveliest thank you text message.

My third care package was delivered to my older brother Jeremy; a one-of-a-kind soul. He is the definition of one who walks to the beat of his own drum, and because he takes chances in life, sometimes he doesn't always eat good. As his sister this worries me from time-to-time so to calm mine own nerves and to send a little vegetarian love his way in New York City, I sent him a care package containing:

• Flax Cereal
• 2 Boxes Whole Wheat Pasta
• Whole Wheat Tandoori Nan Bread
• 1 Bag of Pumpkin and Sunflower Seed Granola
• Peanut Butter & Jelly
• Canned Squash and Onions
• Canned Olives
• Oatmeal
• Dried Fruit
• My homemade peanut butter granola bars

I had to track him down to see if he received it because of the constant melee that is his life, but in the end he was happy to receive the comfort food and I was more than happy to give it. I find this is an awesome way to stay connected to family when you live far apart.

That leaves the annual USPS Stamp Out Hunger Drive. This food drive is so easy to give to. If it creeps up on you, just empty out your cupboard to help feed those who struggle to feed themselves. This way, you get to shop to fill up your entire pantry again so everybody wins! Truly, I want to involve myself more in such things as food drives because hunger is an issue near and dear to my heart. I write a lot about my mom (A LOT) and one of the reasons is while we were very young children we were very, very poor. Yet Mom was very, very proud. She didn't ask family for hand-outs, but after church on Sundays we would return on our bikes for the free food the Parrish of Assumption B.V.M was generous enough to give. Following my parents divorce, we would shop for food only once a month and the church's weekly offering of:

• Ham
• White Rice
• Powered Milk
• Bread
• Peanut Butter
• Honey

feed us for a few years. With the rice my mother would make rice pudding, with the ham-split pea soup, and from the peanut butter and honey came her infamous granola bars. My mom taught us to be grateful for whatever we have and make the best of any situation. Not only did I get my cooking knack from her, but I know how to make a mountain of a meal out just a few meager ingredients. I cook and I survive. Again, it is for these lessons that I am eternally grateful to my mother.

With all of this personal history and good karma swarming me this spring, I started to question the origin of care packages. I mean, if cereal can be hallmarked to a moment in American history then care packages had to come from a particular time and place as well. It turns out that CARE Packages are trademarked by CARE (Cooperative for Assistance and Relief Everywhere), but the term is so homogeneous that nobody pays to use it (including me!). Care packages started as a relief effort from Americans to surviving Europeans facing starvation after WWII. Everyday Americans could purchase surplus US Army food packages for $10 and send it overseas (see the first image of the post). While I am sure sending food supplies is not uniquely American nor is it unique to WWII, it makes me feel connected to my family then and now by participating in sending love, hope, and health to those who need it. Take a moment to recall if there is anyone in your life who could use a little care that comes in a package because there is no written description that could properly identify the kind of joy it brings.

Pillsbury Bake-Off Experiment-Apricot Brownie Granola Tort

Ever since I saw the double peanut butter cookie that won the $1 million dollar prize at the 2007 Pillsbury Bakeoff, I resolved to use all of my creativity to create the greatest, most un-deniable of all possibly Pillsbury Bakeoff recipes. There was one majorly glaring problem-I barely if ever ate Pillsbury products. But, I always want $1 million dollars so entered this year's contest I did. Because of my un-familiarity of the main product, most of my brilliant concepts ended up as failed experiments. I tried all kinds of dreamed-up dishes:

• crab rangoon pizza
• baked jalapeno poppers with ham
• jelly-filled zeppoles
• capicola and basil calzone
• artichoke, bacon, and roasted red pepper pie
• peanut butter and jelly granola bars
• mocha hazelnut bread pudding
  
• and a few others I can't recall (or am too embarrassed to admit to)

All of these experiments captured a few of the qualities of a qualifying recipe, yet they all lacked a certain overall awesomness to win a contest of this caliber. It wasn't until I thought I perfected the Apricot Brownie Granola Tort did I have a worthy Pillsbury Bakeoff Recipe. It is no secret that I love to make granola bars. I do it probably once a month because me and everybody I've given them to just love them. I wanted to incorporate my family recipe into a bakeoff submission, and since a brand of peanut butter was an optional, second, mandatory agreement I thought give it the old college try.

Below is my first incarnation of the tort I made for a Triolo family party:

I made the granola and the brownie separately and baked them both part way. The brownie was mixed just like the Pillsbury box says plus I added some nutella for flava. The brownie was baked in a 9'x4' round cake pan and the granola in a long baking sheet. My granola recipe is pretty standard, but I almost always change up what fruits and nuts I add. In this version, I added apricot halves from a can and a dried tropical fruit mix. I also added apricot real fruit spread to the melted peanut butter and honey mixture that holds the whole shabang together.

When the granola baked halfway, I took it out of the oven and started spreading a layer of the mixture on top of the partially baked brownie. Once I had an even level (or so I thought), I put it back in the oven for another 8 minute or so. The first incarnation pictured above I left the granola on top. In the second version, I used a larger amount of brownie and flipped the tort so the granola was on the bottom and acted as a crust. Instead of mixing the apricot real fruit spread into the granola, is the second version I spread it in between the brownie and granola to help the two stick together.

Also in the round 2, instead of just a flower of apricot halves on top I covered the tort because when eating the first version of this I kept wanted more fruit than just the itty-bit on top. I also toasted hazelnuts, chopped them in the food processor and sprinkled them on top.

In the end, I learned so much lusting after that $1 million dollar prize that I don't care about winning anymore (mostly because I am sure I won't). This final dish is complete in flavor, ease of preparation, and has an awesome overall visual appeal. Its different for a dessert because it incorporates a lot of healthful foods and hardly any unhealthy fats. The flavor is suprising with the sweet chocolate, tart apricots, and velvety peanut butter and honey of the granola. Even if this dessert doesn't make me rich, it made me happy to create and really that's prize enough.

W00T! Check Me Out on KeyIngredient.com :D

Mother's Day is coming up and while I usually end up down-in-the-dumps because of my mother's condition, I gotta say I just double, triple heart her this year for being my first cooking teacher. This past Thanksgiving I posted about her signature Sweet Potato Dish in my Post Thanksgiving Post which I and many other members of my family make every year since she has been disabled with Alzheimer's so we can still share in having her in some form at our holiday table. Well, I have just been informed that my mother's recipe has been featured on Key Ingredient.com! We got a badge and everything! If she hadn't taken the time to teach me and my two older brothers the joy of making food to share with family then I wouldn't have this recognition. I wish more than anything in the world that I could call her up and rejoice with her over this good news, but alas, we don't have that luxury anymore. I will simply have to write it in her Mother's Day card and have one of my aunts read it to her this Sunday. This Mother's Day if you are lucky enough to spend time or even speak on the phone with your mom, please don't waste that opportunity because you will truly miss it when it's gone. I love you Loretta, thank you so much from the bottom of my heart.

Happy Early Mother's Day Everyone!
(From left to right: Me, Jeremy, Mom (Loretta), and Nate circa 1989ish)

Involtini di Maiale - translation : Herb-Stuffed Pork Chops

Among one of the gifts Mr. & Mrs. T gave me this past Christmas is an extremely information cookbook called Italian Family Cooking Like Mama Used to Make by Ane Casale. I seriously love this cookbook simply because I use it.

Pause for happy dance. Happy, happy, joy, joy :D!

Considering myself an intermediate cook, I am learning skills and techniques all the time all the while putting pretty good food on the dinner table. Italian Family has been textbook for a lot of my recent culinary education experience. In Anne Casale's book there are detailed illustrated instructions for the at-home butcher and pasta maker as well as loads of four-to-five course, Italian-style dinner menu suggestions all from the inards of recipes. Have I mentioned the recipes because its about flipping time. Here is the blunt recommenation; if you love food but have an adoration for Italian cuisine beyond what most people would define as 'rational,' this is a must have cook book. There are traditional and flavoful, updated old county recipes ranging from appetizers, to rice, to vegetables, to sauces, to homemade desserts! So go buy it already :). This past Tuesday night I turned to my trusty favorite Italian cookbook after buying some boneless, skinless pork chops. Of course I find the perfect dish for the night,

Involtini di Maiale or Herb Stuffed Pork Chops

Many times when a home cook turns to a cookbook they go in with full knowledge that they are not going to have all the written ingredients in their kitchen. For me (and probably a lot of cooks), this is one of the most rewarding and fun parts of making the meal. For the homemade stuffing I had some leftover Pepperidge Farm stuffing mix so I used that along with 2 gloves of chopped garlic, 1 carrot, and 1/2 a medium sweet onion cooked in butter and chicken stock. When the stuffing is soaking and fluffing in the veg/stock mixture is when the addtion of oodles and oodles of herbs occurs. In my freezer I had some fresh sage and thyme so I added about 1-2 teaspoons of each of those, teaspoon of dried basil, teaspoon of dried parsley, salt, red pepper flakes, and an Italian seasoning mixture. If I had any nuts in the house, I would've toasted and chopped some up as well like Casale does with pine nuts, but alas, I was out!

Since I bought some pre-butterflied, boneless pork chops all I had to do was stuff the chops, secure with toothpicks, dredge in flour flavored with salt and pepper, and put them in a preheated pan with 2 tblsp. of extra virgin olive oil and 1 tblsp. of butter to brown on all sides. Next following Casale's instructions I took the chops out once they browned leaving drippings in the pan and then deglazing it with some white wine while scraping the goodness that has cooked onto the bottom. At this point, Casale advises adding back-in the chops and rest of the cup of wine, covering the pan and putting the whole thing in a 300 degree oven for 20 min. basting about every 15 min. However, I did not use an ovenready pan on the stove so I used a glass casserole pan putting the chops and all the juices in the dish in a 350 degreee oven for 20 minutes, uncovered, basting when I could. This adaptation worked out just as beautifully as the published one and made for one satisfying night in!

Ok, so enough about the chops already! How about them gorgeous twins the side dishes? The rice is an herb basmati rice with many of the same flavors as the stuffing without the heat. I dont't really know why but I am especially proud of my seasoned balsamic vinegar zucchini because like Iron Chef Cat Cora this veg dish came right from hip! It was so simple to put together and so incredibly easy to make, this dish should be illegal for real. For Pete and I one medium zucchini was enough so always figure that as the base ratio of serving sizes. In a medium sauce pan over medium high heat bring extra virgin olive oil up to temperature so the veg sizzles once dropped in the pan. While the oil is heating, cut 1 1/2 inch pieces of the zucchini leaving the skins on. Add balsamic vinegar to the hot oil and then start putting in the zucchini letting them lightly brown on all sides. Here is the only tricky part-don't overcook this veg because it cooks very quickly! 1-2 minutes on each side for the color and that's it. When you've got the color, have a papertowel over a regular bowl ready to receive the hot and fresh pieces of the zucc. In the papertowel I seasoned my veg with a creole blend, flipped over the towel into the bowl, and voila! Finito. Delicate, delicious, flavorful, perfectly cooked zucchini makes me so happy I should tell Anne Casale about it!

(sorry there isn't much variety in the pics! It's tough to take pics of dinner when you are ready to eat!)

Daring Bakers April Challenge: Cheesecake (not pictured)

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
I have never met a cheesecake that I didn't like so my natural reaction to the choice of cheesecake for April's challenge was one of glee and delight. April was a super busy month for me but by planning ahead I scheduled to make my DB cheesecake for my Irish family's Easter dinner in Naples, FL. But woe is me for my Easter day was the definition of hectic. First thing in the morning I was the first to wake-up in my house and I went straight to the kitchen to start my Diabetic Key Lime Cheesecake with a Tropical Fruit Puree Topping. Thankfully Dad and I went shopping the night before so I could immediately get started on the crust as seen in the recipe below (my changes are in purple):

Abbey's Infamous Cheesecake:
Crust:
2 cups / 180 g graham cracker crumbs - I used Murray's Sugar Free Gingersnaps instead.
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar - Substituted with granulated Splenda.
1 tsp. vanilla extract - Omitted entirely.
3/4 cup ground Macadamia Nuts

Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature - Used low-fat cream cheese.
1 cup / 210 g sugar - Substituted with granulated Splenda.
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice - Used key lime juice.
1 tbsp. vanilla extract (or the innards of a vanilla bean) - Omitted entirely.
1 tbsp liqueur, optional, but choose what will work well with your cheesecake - Omitted entirely.

**Key lime - add zest from one lime to sugar before mixing with cream cheese. Substitute lemon juice, alcohol, and vanilla with key lime juice.** - This is a variation from JennyBakes.com which I used. The only major difference is since I used real key limes from the Florida Keys, I needed about 12 of them for the zest and the juice because those buggers are tiny!

Fruit Puree Topping:

1/2 cup guava nectar
1 medium papaya, cubed & de-seeded
1 kiwi. quartered
2 tblsp of granulated Splenda
Put in a blender and pulse until the consistency is thick and nicely pink. Spread on top of cooled cheesecake.

Now that you know what I made and how I made it, I bet you want to see pictures of it right? As soon as I tossed my cheesecake in the fridge to firm up before the party it was shower time and off to find flowers before heading to the cemetery where my Grandfather, brother, and uncle are buried. It was important to me to make it there before the party so we all could chit-chat for a while and catch up, so in my mad dash I did not take pictures of the darn cheesecake before taking it to the party. So far as a Daring Baker, this has been my biggest misstep for as I arrived at my Uncle Jimmy's house, it was straight to the kitchen to help finish our gigantour Easter meal. The cheesecake went back into the fridge and stayed there until dessert. As my large family arrived I was caught up in my cousin's new baby Norah Jean, handing out chocolate bunnies to my younger cousins, and just catching up with everyone else. Taking cheesecake photos completely slipped my mind in the euphoria of family. Dessert came out around 4pm and everyone dove into any one of the 3 cakes we had. Suddenly it was 6pm and I had to start the 4 hour drive back up to Orlando to be at work on Monday. Saying my goodbyes, I turned to see if any remnants of the cheesecake were left to photograph and the aluminum dish was empty save some crumbs. Sigh...

I suppose this challenge was a success as my cheesecake was devoured by both my diabetic and non-diabetic family members. Thanks for providing a recipe I was able to share with my family. Next month I promise photos galore. Thanks for reading. :)

Sushi and Thai Too in Naples, FL

(Above: My Dad singing to me at Hot Olives in Winter Park, FL May 2008 after I received my Master's Degree from UCF.)

To celebrate this Easter holiday I ventured to southwest Florida where my Philadelphia, Irish family has migrated and settled into over the past fifteen years following my grandparents retirement. Naples is a playground town for the wealthy, semi-wealthy, and the retired. Tons of coastline boasts sublime niches of beaches, and where there is recreation and relaxation there are also a bevy of restaurants. Naples has a lot of different cuisines to choose from and my dad and I are no stranger to these culinary establishments. For last Saturday's lunch I told my dad to pick a place we have yet to try; something new. Upon his decent on downtown Naples which butts up to the large public beach, he saw Sushi and Thai Too on the corner of 5th Ave and US 41.

Coming directly from Bikram Yoga, I had not yet eaten so I was ready to 'throw-down' on delicious, fresh sushi. After ninety minutes in a 100 degree room with a fierce, Latina instructor I earned the right to lunch out. Our first course at Sushi and Thai too was a Thai Squid Salad with mild spiciness. The salad was fair but it had more sea cucumber than actual squid, and I am pretty sure I ordered a squid salad. After that faux pas of a course, my dad and I ordered three rolls for the main event, a Sakesu Roll of tuna and crab wrapped in cucumber, a Black Dragon Roll composed of shrimp tempura, asparagus, avocado, scallions and topped with eel and eel sauce, and a Lobster Roll which is 6oz of dual presented lobster tail; half tempura battered and half sliced plus a roll of yumminess to finish the dish, or for Ss&Gs.

Lobster Roll (iPhones can take some great pics!)

Black Dragon Roll (measures in length with Dad's Buddha Belly)
Sakesu Roll

Both the Lobster Roll and the Black Dragon Roll were beyond lavish decadence. The velvety textures of avocado and lobster accompanied by the crunch on the shrimp and lobster tempura was a knock-out for the oral sensors. Plus, their sauces were portioned oh so right with great flavor in spicy mayo and eel sauces especially. The Sakesu was light, and although I joke about the silliness of pro cooks and foodies using the word 'bright' (what, is the food blinding to look at?) to describe food, I think this roll qualifies as a bright food as the freshness and moisture oozes after the initial bite. Since the other rolls had such robust flavor and texture, the Sakesu served as a lovely refresher to the palette. The only criticism for the Sakesu was the use of imitation crab instead of the real thing. Note to Sushi and Thai Too: you are on a coastline and you charge a good amount of dinero for your food, i.e., spring for the real crab por favor!

Completely full and totally satisfied, Daddy picked up the bill as I skipped off to the beach nearby for some sunny digestion. When you're Daddy's little girl, you can always go home again. :)

Food Network Audition DENIED. Vivia La Food Adventurers.

I did it. I took the deep dive down to the underworld and tried out for a reality show. I suppose the depravity of this show isn't quite so low as say Paradise Island because our audition was for a new show called 'Eat the Clock' for the Food Network. The premise is simple: contestants race around the city to complete food-based challenges until someone wins, pukes, cries, or dies. The show name has now changed to 'City vs. Chefs' which also explains how the incredible food adventurers audition my brother and I did was not chosen as one of the 'outstanding' videos (contestants all have to be chefs now which wasn't the original qualification). All griping aside because I went to college instead of culinary school and without further ado, it is my joy to bring 'Food Adventurers' from all of me to all of you:



One last note as this entertainment marinates in your brain, each one of those stories are 100% true and 100% stupid.

Rachel 'Tha Pizza Cutta', Food Adventurer, OUT!

Dinner Date at Roy's

Ladies, don't you just love kicking up your hairdo a notch, throwing on a killer outfit, and grabbing a dinner date with your best gal? I sure do. Dinner dates with girlfriends is one of my favorite ways to enjoy a meal. Lately, my gal Lyda and I try a new restaurant about once a month. We always have more fun than we or the wait staff can handle and last week Lyda suggested Roy's Hawaiin Fusion Cuisine. Like many successful noveau restaurants, Roy's is a limited chain with locations up and down the east coast and all the way to California.

We arrived to our 7:45 reservation early but that mattered not as we were greeted and immediately seated. Roy's service staff performed impeccably from beginning to end starting with the complimentary napkin-on-lap placing before sitting down-an old and almost forgotten tradition. At our server's suggestion, Lyda and I both ordered the 1988 cocktail which commemorates Roy's first year open in Honolulu, HI. From the menu the cocktail is a, "perfectly balanced blend of tart grapefruit and tangy pomegranate with ABSOLUT Ruby Red Vodka, SoHo Lychee Liqueur and Patrón Citronge Liqueur echoes the idyllic island lifestyle." Oddly enough the menu doesn't state the star of the show; the edible hibiscus in the bottom of our martini glasses. This was my first full bloom of edible flower and I was so ecstatic to try a new food with my favorite gal pal. When I bit into the flower once the 1988 was dry it was like a piece of chewy candy in my mouth! The surprise was unexpected and delightfully enjoyed.

Accompanying our cocktail are the complimentary Spicy Seasoned Edamame. Anything free is always a good thing, but when it actually tastes good too? That's a ringer right there, so way to go Roy's!

Lyda is getting married in October and as a bridesmaid, it is our shared duty to stay in a certain shape until after the event takes place and the pictures safely processed and printed. Since we are under such current taunt diet restrictions, to start the meal Lyda and I split a Farm Fresh Baby Field Green Salad made with Asian Pear, Chevre, Peppercorn & Sherry Vinaigrette. As you can see in one of the picture's Lyda snapped of me with her iPhone, I seriously contemplate the flavors of the salad as is part and parcel to my eating experience.

After the salad course our main courses landed right on time. Lyda choose the Macadamia Nut Encrusted Mahi Mahi while I sprung for the Garlic Spinach Gorgonzola Swordfish. My dish dazzled with a blue crab, rich sauce which I used to dress each bite of potato, fish, and vegetable. Both of us were heartily happy with our main meals and were just about to forgoe dessert in favor of the fabulous wedding pictures when we saw and could not resist the Milk Chocolate Almond Creme Brulee. Splitting the confection, of course, Lyda and I ended the meal in a silky, smooth, velvety chocolate heaven. Together, Lyda and I had a magical evening of big laughs, tons of iPhone bathroom pictures, and incredible Hawaiian Fusion Cuisine. I can only hope next month's adventure will be as stupendous as this.

Can you say IRON CHEF CAT CORA?!?!?!?

That's right my foodies and foodettes, your eyes are not deceiving you. You are indeed seeing me and my dear, dear friend Becky pictured to the left with the one and only Iron Chef Cat Cora.

On Saturday March 28, 2009 Cat Cora graced Orlando with her presence for a tasting and discussion at the Florida Film Festival located in the Enzian Theater. As soon as I read she was coming to town I messaged my partner-in-cooking and told her to get up to Orlando from West Palm Beach because she isn't going to want to miss this! Of course Becky came up (I knew she would), and we tasted four micro-dishes Cat designed and the Enzian chef prepared. While the audience and host Orlando Sentinel Food Editor Heather McPherson asked Cat our deeply burning questions, we were served our appetizers along with complimentary bottled water and Peroni beer. Cat designed for us: Mini Greek Gyros with Garlic Sauce and Spring Greens, Chickpea Fritters with Romesco Sauce and Cornichon, Basque Rubbed Shrimp with Chimichurri Sauce, and Spicy Cinnamon Roasted Pork with Fennel and Citrus Marmalade in Phyllo Cups. While I should be shamed to be so bold as to critique a famed chef's recipes, I personally don't care for fennel so the pork dish was my least fav. The burgers were on the skimpy side with a thin patty and a few sparse leaves of greens, and there was no tzatziki sauce which was a shocking turn-off for a 'Greek' lamb meat dish. Those minor quips side, the Chickpea Fritter was fancy fried fare and I can still taste the fresh heat from the shrimp's dry rub and garlic-heavy chimichurri sauce.

The spices were heavy (just how I like it) and the conversation was candid. For example, when a career US Navy Servicemen asked her advice about opening a restaurant because he loves to cook but has never worked in a restaurant, Cat simply said, "Don't." It doesn't get much more straight-forward than that. Cat Cora presents herself to be a well-rounded, ambitious human who loves her family and her craft. It was a truly inspirational moment in time for both the mind and the palette. Thanks so much to Florida Film Festival for bringing an iron chef to our town for us foodies to slobber over. Oh, and PS - Cat is opening up a new restaurant at Disney pretty soon called Kuzzina so if you missed the tasting you won't miss the whole meal.

Daring Bakers March Challenge: Spinach Lasagna

You better believe that when I read this month's DB challenge was to make a lasagna completely from scratch that I was stoked and then some. Knowing I had a few dinners with friends and family scheduled at the end of the month, last week I dove in headfirst to make the spinach lasagna dish in one night. To be more accurate, 5 hours start to finish but I'm not bragging or anything. :0

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

This recipe challenge had 3 parts: spinach pasta, meat ragu, and a bechamel sauce. My changes to the recipes are in Red. I also want to give a bit of a disclaimer, I don't have pics of the process of making this dish as many DBers do. Once I'm in the zone I can't stop to take pictures because of my laserbream focus.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

• 2 jumbo eggs (2 ounces/60g or more) : I used 4 large eggs + 1 tblsp of warm water here.
  
• 10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
• 3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
• *Just because I want to toot my own horn, I don't have a pasta machine and rolled these sheets out by hand-TooT TooT!!
  

#2 Bechamel
Preparation Time: 15 minutes

• 4 tablespoons (2 ounces/60g) unsalted butter: I only had salted butter in the house so I used that and just omitted the salt addition below.
• 4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
• 2&2/3 cups (approx 570ml) milk
• Salt and freshly ground pepper to taste
• Freshly grated nutmeg to taste : I didn't have any nutmeg so I used allspice as an alternative and it worked out nicely.

#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

• 3 tablespoons extra virgin olive oil (45 mL)
• 2 ounces/60g pancetta, finely chopped : I had 2 pieces of hickory smoked bacon in the fridge, so I used that instead of the pancetta.
  
• 1 medium onion, minced
• 1 medium stalk celery with leaves, minced
• 1 small carrot, minced
• 4 ounces/125g boneless veal shoulder or round : My grocery had veal cut for scallopini.
  
• 4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel) : I used an andouille sausage here to kick the flavor up a bit.
• 8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference) : I used beef round instead.
  
• 1 ounce/30g thinly sliced Prosciutto di Parma : Omitted this due to the cost. :)
  
• 2/3 cup (5 ounces/160ml) dry red wine : I used burgundy cooking wine.
• 1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
• 2 cups (16 ounces/500ml) milk
• 3 canned plum tomatoes, drained
• Salt and freshly ground black pepper to taste
• *I also chopped up 2-3 cloves of fresh garlic when I sauteed the bacon, onions, celery, and carrot. I am Italian, so it had to be done.*

Other than the noted changes, I made one other major alteration: ricotta cheese. I can live without the mozzarella in a lasagna but I cannot fathom enjoying this dish without the ricotta cheese. The rest of the dish was assembled and baked exactly to the challenge's speficiations and it was so rewarding and delicious! I was able to make 3 lasagnas in 8x6 glass pans: 2 with the meat ragu and 1 that was veg because the ragu ran out. For my veg lasagna, I used asparagus, fresh spinach, onions, hot Italian cherry peppers, and added gorgonzola cheese as well to match the bite of the hot pepper with the bite of creamy cheese. These lasagnas were bells of 2 balls this past weekend and I still have some leftover. I will keep this experience with me always and probably will make my lasagna pasta by hand for the rest of my days. THANKS DB!!!!

Festa Italiana 2009 Part 2 &3

I regret wholeheartedly that I did not post my parts 2 and 3 for the 2009 Festa Italiana in time for the party earlier this month. However, I still want to make good on my promise to my little blogsphere that I would share 3 total dishes for the Festa. I would like to note that the dishes were prepared in time for the festa, just not posted. My bad, I know. For your viewing pleasure, I present Bacon Wrapped Bolognese Meatballs with a Spicy Marinara (PII)

and Onion Garlic Pork Roast with Potatoes, Artichokes, and Asparagus (PIII)

Ok, I think I justified myself in posting my Festa Italiana pics. Sorry there are no recipes. These dishes were made off-the-cuff and I didn't write down the steps I took. Who needs recipes when you have redemption? :)

Festa Italiana 2009 Part 1: Chicken Parmesan Subs

What kind of Italian-American would I be if I turned a blind eye to Marie's of Proud Italian Cook and Maryann's of Finding la Dolce Vita annual virtual Festa Italiana? Furthermore what kind of Festa would I be if I decided I was too busy to share some of my recent dishes bore out of Italian tradition? The answer: A horrible one. If the drift isn't being caught, I am an actual Festa. Don't let my last name of Joyce fool you because my mother is certifiably Loretta Anne Festa, so it is my honor-nay-my duty to participate in the 2009 Festa Italiana or Italian Fest. Since this is an ethnic duty and destiny for me to fulfill I am bringing 3 dishes to the Festa and letting my hosts choose which ones they like best. First up my famous Chicken Parmesan Toasted Subs.

In order to make an exceptional chicken parm sub, you gotta start with your own marinara. Here is a quick and easy sauce to make just enough for subs. If you usually make a whole pot of gravy for the week's meals (as we always did), that's perfect because you'll only need a few tablespoons for these mouth-watering mamas.

A Minuscule Marinara

• 3 Tblsp. of extra virgin olive oil
• 1/2 sweet onion, chopped
• 2 crushed cloves of garlic
• 1/2 chopped red bell pepper
• 1 1/2 tsp of crushed red pepper
• 1 28oz can of Centro tomato puree
• onion powder
• salt
• black pepper
• dried oregano
• dried parsley
• 3 fresh basil leaves
• **OPTIONAL** Many Italian cooks use pork to flavor up their marinara sauce. If a quick sauce is what you're looking for, omit the pork.** If you want to add pork, preheat your oven to 325 degrees. Put 4 pieces of sweet or your favorite flavor of sausage in a pan in the oven for 12-15 minutes. Take the sausage out and let rest 3-5 minutes and cut each link into 3-4 pieces. Set aside.

1. In a medium sauce pot, heat the olive oil and add the chopped onion, carrot peels, chopped red pepper, garlic, and crushed red pepper. Cook over medium heat.
2. Add the sausage pieces at this point if you are flavoring with pork also.
3. Cook until the vegetables are soft.
4. Add the tomato puree and stir entire contents for about 5 minutes turning the heat up a bit as you stir.
5. Let the sauce reach a boil and then reduce the heat. Add the salt, black pepper, onion powder, dried oregano and parsley and fresh basil. Start with 1 tsp. of each spice. Stir in the spices and let the sauce cook down for about 10 minutes.
6. Taste it and add spices as you see fit.
7. Technically, the sauce is ready when its hot and the flavor is right for you. Of course, the longer you cook the sauce over a low heat the more the flavors get a chance to develop. I like to get the sauce seasoned up and then start my chicken thighs letting the sauce cook just a bit while more.

Breaded Chicken Thighs (2 thighs per sub). I made 2 subs so the recipe here is just for a couple. Its easily doubled or tripled if you're feeding more.

• 4 boneless, skinless chicken thighs.
• 1 cup flour
• 2 beaten eggs
• dash of cream or milk
• 1 cup Italian bread crumbs
• 1/3 cup grated parmesan cheese
• 2 sub rolls
• about 10 thin slices of whole milk mozzarella cheese
• 6-8 fresh basil leaves

1. Heat the oven to 375 degrees.
2. Trim the fat off the thighs the best you can.
3. Put the flour, beaten eggs and milk or cream, and the breadcrumbs and grated cheese in 3 separate containers.
4. Dredge each thigh in the flour first, egg mixture second, and then coat in the bread crumbs for the finale.
5. Put the thighs on a greased baking sheet.
6. Poke each thigh a few times with a fork. Take 1-2 spoonfuls of sauce and pour it over each thigh. Using the backside of a spoon, rub the sauce into the chicken thighs.
7. Bake the thighs for 17-20 minutes in the oven.
8. Take the chicken out of the oven and put your sub rolls in the oven for about 2 minutes for a nice toasting.
9. Up the oven heat to 450.
10. Split each baked thigh down the middle and put them in the toasted subs. Put 1-2 more spoonfuls of sauce on top of the chicken thighs.
11. Take 3-4 fresh basil leaves and put them on top of the sauce.
12. Next, take 5-4 thin slices of whole milk mozzarella cheese and layer if over the sub.
13. Line a baking sheet with foil and put the subs on the sheet and into the hot oven.
14. Let the cheese fully melt and take out to cool. Leave the subs in longer if you like a browned cheese topping.

Takes it! I promise these chicken parm subs will not disappoint any palette! If the kids are a bit picky, omit the basil and they'll be as happy as pigs in mud. You can also keep your sauce going for a good hour or two letting the sausage and sauce intermingle in a marriage of combustible flavor. After this meal, you've got sausage and gravy for another meal so boil up some pasta and BOOM, another incredible Italian meal.

February 2009 Daring Bakers Challenge: Chocolate Valentino-Flourless Chocolate Cake & Ice Cream

I know, I know. I'm late. But, I did inform our loving Daring Baker community that I was going on vacation to New York City 3 days before the posting date and I got a bit of a pass for my tardiness. Thanks gals (and guys)!!
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Never ever attempting either of these items before, I basically followed the recipes kindly given by Dharm of Dad and Wendy. First came the chocolate valentino cake, and mine took on the flavor of white chocolate macadamia nut because that happens to be a favorite of my valentine.


While the final product of the cake came out tasting great probably because I used Ghirardelli white baking chocolate and Hawaiian macadamian nuts on top, I do think my texture was incorrect. Mostly I think I didn't beat my egg whites enough and that's why my cake looks deflated compared to the others I saw on the Daring Bakers website. All in all, it was a great lesson learned so if I decide to make this cake again I know exactly what to do. Plus, my valentine really, really loved it and that is the greatest accomplishment of all.


In order to get my heart shape I actually have a heart cookie cutter older than me that was my mom's. I cut out as many hearts as I could from my round 9"x4" cake and cut the rest up into bite sized pieces. The mini-cake bites were incredibly and one idea I am definitely keeping in the arsenal.

Part two of the challenge was the really intimidating portion: making your own ice cream. I don't own an ice cream maker so I had to do it the old fashioned way. Following Wendy's vanilla ice cream recipe to a T, I found that the final product was more custardy than me and my Valentine would really like. Yet we made the best of it by putting in some more macadamia nuts and enjoyed it just the same!

THANKS FOR SUCH A GREAT CHALLENGE! I LEARNED SO MUCH AND CAN'T WAIT TO DO THIS AGAIN!!!