BBQ'd Brisket Sandwich - My Weber did me proud

I woke up yesterday morning thinking I missed a week of my life and it was the last week of May and all of a sudden I was in a panic.

Thank God The Nudge was there to set me straight.

"Honey, technically it is the last weekend of the month but it's NOT the last day of May. Memorial Day just happened to fall on a week that ended on a Thursday making today the last Monday of the month."

"Thank you dear, now I know why I keep you around."

Phew, that was a close one. I have so many things due the last day of May.

Well, now that I feel better am in total control , Happy Memorial Day.
Not a big fan of celebrating Memorial Day with a picnic. The weather is always so up in the air, and there is no way (unless you live there) will you catch me on the Parkway South during a Holiday weekend.

I haven't see any banners around town for lake events or a parade. They just spent millions to redo & update our Main Street and they haven't christened it yet. So I guess it's just me and hubby for four days.

This is the basic set-up for indirect cooking, used to slow cook and smoke ribs, briskets, chickens, etc.

I smoked a BBQ'd Brisket, a rack of baby backs and baked up a pot of authentic Boston Baked beans on Saturday.

We ate the ribs (always prepared this way) with a Garden Fresh Tortellini Salad on Saturday. Sunday I made brisket and coleslaw sandwiches with the beans. It really needs to set up in the fridge overnight and gentle reheated in an oven to really appreciate the texture of the meat.



I virtually use the same rub on all my barbecue, but for the brisket I went to hell in a hand basket tried something new. I have a few Raichlen BBQ Bibles and I use them quite often during grilling season. He always manages to infuse huge amounts of flavors in his rubs and sauces, and my last and most recent purchase was this.

It just so happened on Saturday on PBS, they ran the exact show that highlighted this recipe, so I got to see it done, beginning to end.

Brisket with Coffee and Beer Mop Sauce
Adapted from Food Network - courtesy of Steve Raichlen

Ingredients
* 1/4 cup kosher salt
* 1/4 cup firmly packed light brown sugar
* 1/4 cup sweet paprika
* 2 tablespoons pure chili powder
* 2 tablespoons freshly ground black pepper
* 1 tablespoon onion powder
* 1/2 teaspoon dried oregano
* 1 (5 to 6-pound) center-cut piece of brisket
* 6 slices bacon

1. Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.

2. If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
4. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
5. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.

Mop Sauce
* 1 cup beer
* 1 cup apple cider
* 1 cup cider vinegar
* 1 cup coffee
* 1 cup beef or chicken stock
* 1/4 cup vegetable oil
* 1/4 cup Worcestershire sauce
* 2 tablespoons hot sauce, (recommended: Tabasco sauce)
* 2 teaspoons kosher or sea salt
* 1 teaspoon freshly ground black pepper

Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.

I was working on a project all day so I needed a quick dinner and sandwiches made with my BBQ'd brisket was perfect.

Here's how I made them: On good round Kaiser-style rolls, mound slices of brisket, a spoon of good BBQ sauce mixed with the au jus, topped with cold coleslaw (favorite store bought is OK). Serve a side of hot beans baked in a ramekin, topped with bacon bites.

It just didn't get any better than this.

Blueberry Croissant Bread Pudding French Toast

Two things you can do with old croissants and one of them is not feeding the birds.

Make french toast (reason why I bought them to begin with) or make a bread pudding.

I have to be honest, I saw a version of this on the show $40 a Day with Rachel Ray many years ago, and since then it remained on my To Do list. This week I finally got the chance. Last week I baked off the bread pudding and this Sunday I made the French Toast.

This is delicious, unlike any French Toast you will ever eat. Even though I used day-old croissants you could use Challah or Brioche, but you want a buttery bread.

The Nudge thought is was the best French Toast he ever ate and that's big because he is a French Toast maniac. If you have a family member who will not eat "gross looking" foods, you might consider using apples or bananas or any fruit that does not turn the bread "blue".

Blueberry Croissant Bread Pudding French Toast
Makes 7-8 slices of French Toast

Pudding
* 3 day-old croissants, cut into 1 1/2" chunks
* 1 cup blueberries (apples or bananas a good sub)
* 2 egg whites + 1 whole egg + skim milk to make 2 cups for pudding
* 2 tablespoons brown sugar
* tablespoons melted butter
* 1 teaspoon vanilla
* Pinch of salt

Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart loaf pan with non-stick pan spray.

1. Mix the bread cubes and berries in the prepared pan.
2. Combine the remaining ingredients expect yolks in a medium bowl; pour the mixture over the bread and berries; stir to blend.
3. Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
4. Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and cool.Refrigerate for at least 3 hours or overnight.
5. When ready to eat, invert pudding onto a platter and slice into 1 1/2" slices.
6. Melt 1 teaspoon of butter in a skillet and sauté slices on both sides till they become golden brown and crispy.

Serve with a dusting of powdered sugar and warmed maple syrup.

The Nudge said I could not have done better and I am not allowed to make French Toast any other way from now on!!

I entered this into the Egglands Best Eggs Best Recipe Contest .

Clam and Corn Fritters with Sweet Pepper Dipping Sauce

I have been sorting through recipes I found in an old Rubbermaid recipe box. They were all written at least 20 years ago, on little 3x5 note cards. I am getting a kick out of my directions and notes. Arrows pointing everywhere and tons of parentheses.

I apparently copied this from the NY Times food section but I have made a few adjustments.

You know, my tastes haven't changed all that much and I think with slight modern and healthy adjustments these can be on the menu.

My first recipe from that box uses two of my favorite foods.......clams and corn. A natural affinity, clam and corn chowders have been summer favorites for centuries. What I like about this recipe is that it combines the two in a fritter with a dipping sauce, and I love fritters.



Cherrystone Clams and Corn Fritters
makes 18
* 1 1/4 cups chopped clams
* 3/4 cup clam liquor
* 1 cup corn, fresh for frozen
* zest from 1/2 lemon
* 1/2 cup hi-maize cornmeal
* 1/2 cup hi-fiber flour
* 1/2 cup garbanzo flour
* 3 eggs, separated
* 1 tablespoon tarragon
* 2 teaspoons baking powder
* salt & pepper to taste
* 1/4 teaspoon Tobasco sauce
* 1/2 cup corn oil

Combine flours, clams, corn, egg yolks, tarragon, baking powder, salt, pepper and Tobasco.
Blend well. Beat egg whites until stiff and fold into c,am mixture.
Fry in oil 1 minute on each side, drain on wire rack.



Sweet Red Pepper Sauce
* 1 sweet red pepper, peeled and chopped
* 1 small onion, chopped
* 1 tomato, seeded and chopped
* 2 teaspoons minced garlic
* 1/2 cup olive oil
* 1/2 cup chervil or parsley
* 3 tablespoons red wine vinegar
* 1 tablespoon Dijon mustard

Blend all ingredients and add a pinch of red pepper flakes.
Let sit so flavors can blend.

Serve fritters with sauce. I also think a dollop of creme fraiche or sour cream with a touch of honey would also work well.

I dodged a bullet yesterday

A lightening bolt that was a bullet. I heard the crash and yes, I yelped a little (me & Cha Cha both), but until I was able to go outside and see how close this house came to being hit with a direct bolt of lightening, I was stunned. It actually set off our smoke detectors, it was that powerful and close.



This tree, not 20 feet from my back door, received a direct hit. It hit the trunk at the widest part and I think that if it hit just 5 feet higher we might have been sharing our bed with a limb. What also amazed me was where we found splinters of wood.



One landed next door on the branch of a tree 10 feet up and 15 feet away.



The whole ground was covered with shreds 10 feet from the hit tree.



Every inch of backyard has splinters scattered everywhere.

I know it doesn't look like much but if it had hit the roof it most definitely would have started a fire and that is not a good thing.

If anyone is interested in reading about lightening, this site is how I found out how close I came to being hit.

Once The Nudge saw the yard and tree he wasn't quite so mad I called him home from work and gave me some credit for calling in a panic (well, we were getting water in the basement and I had no idea where he put our back-up pump). It rained so hard for so long, the water just came pouring down the hill and into our yard.

North Carolina is starting to really look good.....

I think that The Nudge owes me a margarita, ooooh yeah!!

Cornbread Stuffed Cornish Hens

Cooking for two can be a biotch some days. Granted there are certain foods that are made for cooking for two that do not require butchering or portioning or leftover planning.

For instance.....I made a Beef Bourguignon last week. Two dinners, two lunches and I still have a bag of leftovers. Besides pot pies, what do you make with leftover beef stew (but that's another post)?

Cornish hens are a perfect portion. I like the Tyson brand, they are smaller and less expensive ($5.00 for two) but they are always frozen in with the frozen turkeys, so sometimes hard to find. It's been my experience that the Perdue hens are too large for one, too small for sharing and way too expensive.

The Nudge loves Cornish hens and he loves them stuffed with cornbread.
I had two choices - buy a corn muffin and make the stuffing from scratch, or
buy a bag of pre-seasoned cornbread stuffing.

This is not the best week for cooking with poison sumac covering my fingers and arms.
I took the easy way out this time, sorry. It is such a minute amount of stuffing that you couldn't stay mad at me for long. It just made perfect sense.

The weather on the east coast turned very nasty real fast and I was glad I bought foods that required roasting and not much fussing.

While The Nudge would be happy with just a stuffed roaster, I do insist on vegetables so the hens will roast and I will throw some carrots into the pan halfway through the cooking process.

Olive oil the skin, and rub in a tablespoon of Italian Seasoning (divided). Sprinkle with salt and pepper and place in a roasting pan with a rack and put into a preheated 400° oven for 30 minutes. Throw in the carrots, lower the temperature to 350° and continue cooking for 30 minutes more. Remove, tent with foil and set the table.

I know this isn't much of a recipe but I hope I re-introduced Cornish Hens to your kitchen or if you have never cooked one, you should.

Cornish hens are the cupcakes of the poultry world.

Vindaloo Chicken

I am not sure exactly the timing of these two shows but they both aired on my local PBS channel right after Gourmet magazine was removed from the presses.
I am talking about 'Diary of a Foodie' and 'Adventures with Ruth'.
If you get a chance to see the reruns, do watch.

This marinade makes the chicken so moist, that even removing the skin doesn't stop the thighs from getting black but not burnt.

The Nudge raved about this dish and gave me permission to make this as many times as I like. It must have been good because he does not like dark meat.

I used to make my own vindaloo paste but now I buy the spices from Penzys, add that to the yogurt and then the rest of the herbs.

Chicken Vindaloo
Adapted from Diary of a Foodie, 2008
* 1 cup plain yogurt (not low-fat; preferably Greek-style)
* 1/4 cup chopped fresh mint leaves
* 1/4 cup chopped fresh cilantro
* 2 tablespoons vindaloo paste (preferably Patak's brand)
* 1 teaspoon salt
* 3/4 teaspoon black pepper
* 6 whole chicken legs (thigh and drumstick; 3 3/4 lb), skin discarded

Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
I put everything into a large zip bag and marinade overnight.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes or put them on the grill and cook until they blacken on all sides.

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Pepper-Rubbed Pork Tenderloin with Sage Vermouth Sauce

Sage: Function: adjective "wise," from early French sage (same meaning), derived from Latin sapere "to be wise, taste, have good taste" -- prudent <sage advice>
Would you like some sage advice? Here's some food for thought.....

We had no snow this winter and no below freezing temperatures. What happens in your garden under those conditions? The plants don't winter over so they keep on growing and the lack of snow doesn't water the grass so it turns brown.

The result - I had a sage bush as big as my azalea. What in heaven was I going to do with a bushel of sage? I felt bad cutting it down to 2" stems and throwing away all the tops that were just about to flower with the prettiest purple flowers.

I did save a few springs to dry and a few I kept whole and froze, but the rest went right into the garbage.

This post was written for two different reasons. One, to use up some of that sage, and two, to test a dish to see if it is Pop Proof.

He's been trying to cook a pork tenderloin for weeks now and every time I think he's finally made one, turns out the price seemed too steep for him so he bought cheaper cuts and, in the long run, ended up inedible.....sigh

I bought a package of two, one for us and the other in the freezer for when I visit in June.If we like this recipe I will bring the necessary ingredients to his house and teach him how to FINALLY roast a pork tenderloin.

The rub for this dish is very Italian and the sauce is creamy and rich. Of course, I will show him how to use a can of fat-free condensed milk and cornstarch to achieve that rich, thick creamy texture without the cream and the butter.

I think this is a good start to what I hope will be many more pork tenderloins. It is a good cut of meat for a heart patient.
I found this recipe via Google Search at foodsofourlives.com when I typed in, what else, "sage recipes".
I think that this sage advice would be to make this recipe and to prune your sage plant in the fall.

Pepper-Rubbed Pork Loin with Sage Vermouth Sauce
Makes one pork tenderloin
* 1 teaspoon fennel seeds
* 2 teaspoon peppercorns
* 2 garlic cloves, minced
* 3 tablespoons canola oil, divided
* 2 tablespoons salt
* 1 (1 1/4 pound) pork tenderloin, trimmed
* 1/2 cup vermouth
* 1/2 cup heavy cream
* 2 tablespoons butter
* 2 tablespoons sage
* salt & pepper, to taste

Preheat the oven to 375º.
In a spice grinder, or a clean coffee grinder, combine the fennel seeds and peppercorn and pulse until course. In a small bowl combine the garlic, oil, salt and the fennel and peppercorn and then rub all over the pork loin.
Heat a medium cast iron skillet or one that can go from the stove top to the oven, over medium high heat and brown the pork loin on all sides.
Once browned, place in oven and bake until internal temperature reaches 160º, about 35 minutes.
Remove from oven and set aside, put the pan back on a burner over medium heat and pour in the vermouth scraping up all the brown bits and allowing it to simmer and reduce just a little. Add the cream, butter and salt and pepper and allow to thicken, about 10 minutes. Add the sage right before serving.

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Nix the Nonfat Milk, Chuck the Lowfat Cheese?

Below is a link to an article about no-fat vs whole fat dairy. Not just for diabetics, it will make anyone looking to cut fat in their diet to loose weight, think more about it (medical reasons being the exception).

Nix the Nonfat Milk, Chuck the Lowfat Cheese

This article relates to eating vegetables with fats........
What could be more nutritious than a bunch of raw vegetables? A bunch of raw vegetables with some guacamole to dip them in, that's what. You see, most vegetables are fat-free. That's what makes them so popular with dieters. You can eat piles and piles of carrots, celery, cauliflower, broccoli, and peppers without consuming any fat or lots of calories.

But you'll actually get more nutrition out of those vegetables if you eat them with a little fat. That's because many of the most valuable nutrients in vegetables are what we call fat-soluble (or lipid-soluble) vitamins. These include vitamin A, which protects your eyesight, vitamin K, which builds healthy bones and keeps your heart healthy, as well as beta carotene, lycopene, and all the carotenoids, which fight free radicals and ward off cancer.

Why Some Fat is Good

These nutrients don't contain any fat themselves. But in order to be absorbed into your cells, where they can do you some good, they need to hitch a ride on a fat molecule.

Isn't this the greatest news you've gotten all day? Eating your spinach sauteed in a bit of olive oil and garlic or dipping your carrot sticks in peanut butter is actually much better for you than eating them plain. A study published in the Journal of Nutrition reported that when researchers added avocado to a salad, the subjects absorbed up to 15 times more fat-soluble nutrients than those who ate the plain salad. (Now that's the sort of medical research I want to do: the kind that involves guacamole!)

As with any diet, moderation is the key to loosing or maintaining your weight.
I have always been a fan of Weight Watchers who preaches moderation.
This is my opinion and was not compensated by anyone.

Cobbled Berries

I love any dessert that has berries baked under a crust, any crust.
I have made crusts with oats, nuts, biscuit mix and dabs of cookie dough.
This time I am making a crust with my hi-maize cornmeal.
Easy, juicy, sweet, tart, crunchy and warm. Oh baby, it just doesn't get any better than that for me. Stop the presses, this post is done!!

I now need some private time with my dessert.



Cobble Topped Blackberries
Serves 4-6

* 4 cups fresh blackberries
* 3/4 cup light brown sugar, divided
* 1 teaspoon self-rising flour, plus 1/2 cup
* 2 tablespoons butter, plus 1 cup
* 2/3 cup stone-ground cornmeal (white or yellow)
* Pinch salt

Preheat the oven to 375 degrees F.

Combine the blackberries, 1/4 cup sugar and 1 teaspoon of flour in a mixing bowl.
Allow it to sit until the berries begin to soften and juices flow, about 3 to 5 minutes. Meanwhile, grease 6 (8-ounce) ramekins using 2 tablespoons butter and arrange them on a baking sheet.
Divide the berries among the ramekins.

Cut 1 cup of butter into cubes and freeze.
In a bowl, combine the remaining 1/2 cup sugar, remaining 1/2 cup of flour,
the cornmeal and the salt.
Cut in the butter with a fork to make a pea-like texture and sprinkle it on top of
the berries in the ramekins. Bake until the berries bubble and the topping is
baked to a light golden color, approximately 25 to 30 minutes.


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Boeuf Bourguignon - Daring Cooks Challenge May 2012

I love when I plan a meal and one of my blogger challenges is to make a recipe for THAT dish.

Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.

I know I am a day late in posting but reality is, this was the first time I had a whole day to devote to making this dish.

I have made Ina's Company Pot Roast to rave reviews and even The Nudge had to admit it was pretty good.....for a pot roast (his Mom massacred her pot roast, so no wonder he's not a fan).

I did not make one stew this winter, with all the challenge recipes and contest recipes and redo recipes I was working on, I never seemed to get a day to put it on the menu.

I decided that before summer was full swing ahead and it was too hot to use the oven for 3-4 hours, I would make my last chance roast as part of my Daring Cooks Challenge. Perfect timing, Daring Kitchen, thank you.

Reading the directions that Fabi included in the PDF for this month's challenge, I realized that mine would be not be exactly as Julia would have liked so I am combining what I had via Julia and what I filled in via Ina.

Two reasons: I can not get bacon with a rind on it and I could not find fresh pearl onions, only frozen this time of year. I don't know if will make all that much of a difference. Comparing Ina's Bourguignon to Julia's is not all that different except the treatment of the bacon and the use of frozen onions so I suppose it's OK.

I am serving this over whole wheat egg noodles but if I had time I would make homemade papardelle but I still have to bake a chocolate cake for our Anniversary.

Beef Bourguignon
Makes 4-6 servings

* 1 tablespoon good olive oil
* 8 ounces dry cured center cut applewood smoked bacon, diced
* 2 1/2 pounds chuck beef cut into 1-inch cubes
* Kosher salt
* Freshly ground black pepper
* 1 pound carrots, sliced diagonally into 1-inch chunks
* 2 yellow onions, sliced
* 2 teaspoons chopped garlic (2 cloves)
* 1/2 cup Cognac
* 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
* 1 can (2 cups) beef broth
* 1 tablespoon tomato paste
* 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
* 4 tablespoons unsalted butter at room temperature, divided
* 3 tablespoons all-purpose flour
* 1 pound frozen whole onions
* 1 pound fresh mushrooms stems discarded, caps thickly sliced

Directions

1. Preheat the oven to 250 degrees F.

2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

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A slice of our life - 30 years in the making

Today marks our 30th Wedding Anniversary. Anniversaries and birthdays always initiate a reflection on ones life. This is pretty much our day to day life after being together 30 years.

My budding photographer took these pictures of our yard after we prettied it up. Been awhile since I posted some personal home pictures. You are excused from the table, if you wish.

This is our very modest small backyard. When we got back from vacation the grass was at least a foot high and the weeds took over everything. We spent the day on Saturday mowing (2x each section), edging and weeding (and getting poison Sumac, argh!!).

I love our little acre (actually more like a quarter acre) but it is ours. After living in rentals 2/3rd's of our married life, we finally bought a house that we wanted to retire in. Four blocks from one of the largest lakes in New Jersey, we had dreams of buying a pontoon boat and fishing and boating our days away. In the last 10 years, New Jersey went wacko with the taxes. Now, retirement here is not an option but for the next 6-7 years we will continue to mow, edge and weed our little place in the sun.

We spend the summer nights eating al fresco on a patio that extends off the kitchen.



This is the back right side of our house. This picture was taken before digital cameras and the only difference between then and now is a new roof, a new screen door and that new Weber grill that is set into a table with shelves, a coal storage bin and a propane starter. I love that grill and have owned only a Weber since my first apartment over 30 years ago.

When we moved in, there were no fences separating the yards, now each new neighbor on both sides has put up a fence. It seems to be important to mark your territory with fences nowadays.

Growing up we had hedges to separate the yards and they were really only there to stop the kids from roaming when small or you built a fence if you had a pool and it was mandatory. Neither neighbor has a small child or a pool. Over the last 5 years I have watched everyone cut down their trees because it is too much work to remove the leaves and they never replace them with other very important greenery. As you can see by these pics, we have left the bushes and trees as they were when we moved in, and have no plans for removing them in the near future. There is a small wall that marks the property line at the back and the cats will sit there in the morning, happily sunning themselves.



Meet Bobby, our tabby from over the wall. Every day he shows up at my back door for a pet and to see if our cats have left him crumbs in their breakfast dish. His eyes are as green as grass and he's a real sweetie. For some reason whenever all three are on the patio, a roll-fest begins.

So cute.

That's about it. I design and custom paint platters and plates, The Nudge goes to work each day to buy raw materials for a Swedish company that manufactures in North Central New Jersey. We have two and a half cats, a groundhog named Mary, a family of doves that nests in our oak tree and an occasional deer that will wander into our yard and eat my parsley. I guess we are sliding ever so slowly into those retirement years without even realizing it.

Once a typical summer lake rental, now winterized for year round living, nothing too special, nothing grandiose, just a little house on a little street in a little borough of North-Western New Jersey that we proudly call home.

I guess I missed this place being away for two weeks and I promise I won't say that sentence that has been immortalized by Dorothy, but yes, I agree...............

Pizza in Florence - Margherita in NJ

Our day in Florence started out with a 90 minute bus ride, and ended with a taxi to the Ponte Vecchio. It seems that for centuries, butchers occupied the bridge but in order to connect the Palazzo Vecchio (Florence's town hall) with the Palazzo Pitti (the palace bought by the Medici family in 1549), Cosimo I de'Medici built the Vasari Corridor above it. To enforce the prestige of the bridge, in 1593 the Medici Grand Dukes prohibited butchers from selling there and their place was immediately taken by several gold merchants. The cooperative association of butchers had monopolised the shops on the bridge since 1442.



This is the view looking up the Arno on the right.



This is the Ponte Santa Trinita, west of where we were.



The view to the left.



I just love this city. Unlike Rome, it is untouched by the 20th century and not quite as crowded.

Since we had not eaten a heavy breakfast we choose to find a place to eat lunch, just steps down the Via de' Guicciardini to a small pizzeria called Pizzeria le Delizie. You have to see the handmade seats at the inside tables.



They were made by the waiter that served us and he was quite thrilled I even noticed them, let alone take a pic. If I could have shipped them home I would have bought two for our patio.

The pizza was wonderful but not a "true" margherita. It was more like a small basic NY bar pizza but with the thinnest crust I have ever eaten. It was also baked in a brick oven.

Today's weather was perfect for our own pizzeria cafe day and I used the other half of the focaccia dough to make a Pizza Margherita. This is the authentic version, which by the way is The Nudge's favorite way to eat pizza.

If you already know what Pizza Margherita is, you get a gold star and can skip to the end.
I am not being condescending, I mean it. There are lots of pizza lovers out there that have no idea what an authentic Pizza Margherita is, let alone actually eat one.

For people with diabetes, just thinking of pizza creates all kinds of turmoil. High fat foods such as pizza can cause a delay in the absorption of the carbohydrates for 2-3 hours after eating and can elevate the blood sugar for up to 8 hours. This is one of the reasons doctors are trying to warn us that the higher fat diets of children cause the pancreas to work harder, thereby depleting the amount of insulin secretes to where they will need eventually need medication to do the job.

You can make your pizza and eat it too. Just by switching to Pizza Margherita makes a HUGE difference and now a person with diabetes can eat pizza with much less worry.

Thin crust, fresh mozzarella, slices of fresh tomatoes and basil leaves can be healthy for you.

For one 14" thin crust pizza you will need 6-8 slices of fresh mozzarella (drained on a towel), 8-10 thin slices of tomato (salted and drained on a towel), 8 basil leaves, some very good olive oil and sea salt.

I use a piece of parchment paper to shape my dough on and if shrinks back every time you stretch it, let it rest for a few minutes.

On the backyard grill, make a fairly large pile of coals on half of the bottom grate. When the coals turn grey (or ashen over) and the thermometer measures 500°, place the top grate on the grill and flip the parchment with the dough directly over the coals right on the grate. As soon as you see bubbles, turn the dough in a clockwise direction until it is cooked (about 3 minutes). Try not to burn the dough. This will be the "UP" side. Remove to wood board with the cooked side up and arrange your ingredients evenly over the dough.



Tear the cheese into 1-2" pieces and space them evenly. Top that with the slices of tomato and then a drizzle of olive oil.

Once you have the dough decorated, slide it back onto the grate, but this time over the side where there are no coals, close the lid and let it "bake" for 15-20 minutes. As soon as the cheese starts to melt, move the pizza on over the coals to cook the dough and cover the grill for 5 minutes more.



When the cheese bubbles it is done. Remove to a wooden board, place the basil leaves on top and add some red pepper flakes if desired (I do) with another drizzle of olive oil or some grated Parmesan cheese (or both).

This is a Pizza Margherita. The key to a successful pizza is to make sure you have pressed as much water out of the cheese and the tomato.

The Nudge ate the whole pie, minus the quarter end piece that I ate. I discovered Reynolds parchment and foil paper and if you shape the dough directly on that and throw it on the coals raw, it will cook just enough to firm the dough so you can slide it on and off the grill with ease and allows you to grill the dough perfectly.

Spinach, Ricotta and Chicken Manicotti

I hardly ever work with ground chicken but when I had two boneless chicken breasts I HAD to cook, I decided to ground them in my processor and make a stuffing for homemade manicotti. One of my favorites at Macaroni Grill is their chicken cannelloni but by using crepes these are actually manicotti. Cannelloni is made with rolled pasta. Since the crepes are already cooked, the baking time in only to heat the filling, melt the cheeses and brown the tops.

I did make a few mistakes, having never worked with a meat filling. If you do not want to take the time to spread the filling evenly down the middle of the crepe before rolling you need to precook the meat or you end up with a meatball smack dab in the middle.

You could leave the meat out entirely and make it vegetarian but with the chicken this dish becomes a complete meal.

Diabetic Friendly, low calorie and low fat, this is a win, win for all.



Spinach, Ricotta and Chicken Manicotti
makes 11-12 (6") manicotti

* 3/4 cup hi-fiber flour mix (or AP flour)
* 1/2 cup garbanzo bean flour
* 1/4 cup hi-maize cornmeal (or regular cornmeal)
* 4 eggs, beaten + skim milk (about 1 cup) to make 2 cups liquid

* 1 bag fresh spinach, steamed (or 1 cup frozen, defrosted and squeezed dry)
* 3/4 container ricotta cheese
* 1 egg
* 1/4 teaspoon fresh nutmeg
* 2 teaspoons salt
* 1 teaspoon fresh black pepper
* 1/2 pound ground white meat chicken
* 1/2 onion, minced
* 3 cloves garlic, minced
* 2 tablespoon dry Vermouth (Or white wine)
* 1/4 cup bechamela
* 1 cup mozzarella cheese (scamorza, fresh or string)
* 1/2 cup Parmesan or Romano cheese

* 3 tablespoons butter
* 3 tablespoons flour
* 3 cups skim milk
* 1 cup provolone cheese
* 1 cup Parmesan or Romano cheese
* 1/2 teaspoon salt & pepper
* 1/8 teaspoon fresh nutmeg

There are three different components to this dish; the pasta crepes, the filling and the sauce.
I make the crepes first and then the filling.
The sauce is last and after adding 1/4 cup sauce to the filling you can start to assembly the manicotti.

1. Using a 4 cup Pyrex measuring cup, break the eggs and add enough skim milk to measure 2 cups.
2. In a separate bowl whisk the dry ingredients to blend. Add 1/2 cup liquid to the dry and stir after each mixture. Some lumps will not be a problem but if you add the liquid in small increments and stirring well between additions you should have a smooth batter.
3. Heat a small non-stick skillet on medium high. Spray with a release agent. Wipe out excess.
4. Pour 1/4 cup batter into skillet and twirl around the edges, rotating the pan to work the batter so it covers the bottom of the pan. Once the batter is no longer shiny, use a spatula to lift the sides off the pan and flip it over. Cook for 15 seconds on the 2nd side. Repeat, re-applying spray every three crepes.

5. In bowl of a food processor, process spinach, ricotta and egg. Remove and reserve. If you are using whole chicken breasts now is the time to add them to the processor bowl and pulse about 15-20 times until they become the texture of ground.
6. Mix the spinach mixture, cheeses, seasonings and 1/4 cup bechamela sauce. Reserve.
7. Saute the ground chicken with the onions and garlic in olive oil until cooked and tender, pour in the vermouth to deglaze the pan. Allow to cool for 10 minutes and then add to the filling. Stir to combine.

8. Melt the butter in a saucepan and add the flour, stir to combine. Slowly add in the milk and nutmeg and whisk until mixture is thick and bubbling. Remove from the heat and stir in half the Parmesan cheese. Add the salt & pepper to taste.



Spoon enough sauce to cover the bottom of a 13x9" baking pan or large enough to fit 12 manicotti (2 rows of 6).
Roll each crepe with 1/3 cup filling and place in the pan. Spoon remaining sauce over top, cover with foil and bake at 350° for 45 minutes. Remove the foil, add the additional 1/4 cup Parmesan and broil for 5 minutes until top is bubbly and starts to brown.

Remove from oven and let rest for 15-20 minutes. Serve with crusty bread and a salad.

Caramelized Onion & Roasted Garlic Focaccia

The results are in..........
I hate dislike the new Blogger format.

Nothing sets up correctly and when you go back to edit, it takes 10x to get it set and then poof, you review and it's STILL wrong.

I also hate am discouraged that it takes me forever to find my reader.
No, I do not need Computer 101 for Dummies, thank you, I have designed sites using HTML and CCS for years, but for some unfathomed reason I can't negotiate this new format.

Now that I formally got that off my chest, it's time to move on to my next subject.
Foccacia.
Having never made one but having eaten many, it was time to dip my toe into the focaccia waters.

You know how here in the US we have chain restaurants everywhere, even in airport terminals? In Italy they have chain food bars. People in Italy love to stand at a bar and eat. Americans live in their cars. In Italy, not many cars but lots of scooters. Can't eat driving a scooter so they pop off, run into a "food bar", order their food, eat it and hop right back on their scooters and off they go...............I just love it!

While we waited to board our flight home, we sat down at a fast food bar that served authentic Italian street foods (yes, sat down). We ordered arancini alla bolognese, a tomato focaccia and two glasses of red wine.

The focaccia was wonderful and when The Nudge devoured his piece in two bites I made a mental note to make it at home. What we both loved about it was that is was a thin dough, not as thin as a pizza, but not as fluffy like some so-called focaccia.

I am making a double batch of dough, one to freeze for Saturday, one to eat tonight.
Vidalia onions have finally arrived at my market so I caramelized a huge batch yesterday.



Guess what I am topping my focaccia with?

When I am attempting to make a dish for the first time, I like to do as much research as I can so that I do minimal damage. I opted for the easiest recipe I could find for my first.

Pound of flour, 1 teaspoon salt, 2 teaspoons yeast and 13.5 ounces of water.
Easy peasy, right? I think the key to good focaccia is the dimpling of the dough along with the glaze of good olive oil and sea salt. You want the bite that the crust gets with the oil and the crunch of the salt, then as you bite down you get the softness of the insides and then the crunch of the bottom crust.

Perfection.

Since the bread isn't really enough for dinner, I am making a quick white bean soup (recipe here). The weather is dipping down into the 30's tonight and is the perfect night for what will soon be the end of soup season.

Caramelized Onion and Garlic Focaccia
makes 2 (13x9) breads

* 1 pound all purpose flour
* 1 1/2 teaspoons salt
* 2 teaspoon dry yeast
* 13.5 ounces of warm water

Pour warm water into the bowl of a stand mixer or bread machine. Add yeast and mix. Once the yeast has dissolved and the water is foamy, add the flour and salt.
Mix on medium for 10 minutes. Dough should be sticky but still come off your finger cleanly.
Roll into a ball and cut in half. Freeze half in a freezer zip bag.

* 1 onion sliced
* 1 tablespoon butter
* salt & pepper

Saute onion in butter on low heat for 45 minutes, stirring every 20 minutes, until the onions change from white to brown. Season to taste and store in fridge until ready to use.

* 6-7 roasted garlic cloves
* 3 sprigs fresh thyme

Add garlic cloves to onions and season with fresh thyme. Add parsley, marjoram, basil or sage if desired (I added marjoram and sage).



Spread dough into a oiled half sheet pan. Spread onion/garlic mixture on top. Sprinkle with additional herbs and sea salt.



Bake at 400° for 20 minutes until edges are browned.

I removed mine from the sheet pan and baked it an additional 5 minutes right on the oven rack to crisp up the bottom.

In Italy they fold it in half, wrap it in parchment paper and eat it like a sandwich. If you want a thicker, softer dough just use a small sheet pan.

Tuscan Grille Shrimp Scampi

Now that the bags are unpacked, the laundry is in the washer and the pictures are downloaded on my computer, I can get back to my standard routine. Why is it that people on vacation load up on foods they don't normally eat on a daily basis and then complain when their tummy acts up (or doesn't as in my case).

Yes, instead of eating granola and yogurt and fruit for breakfast, the first couple mornings I ate eggs and sausage and cheeses and cried all the way to the potty......not that I ate poorly, I ate differently and I paid for it dearly.

Dinner was different. Seafood, seafood and more seafood and every vegetable I could get my fork into. I actually maintained my weight and blood sugar the whole 15 days I was there and ate like a queen. If I splurged it was a lunch when tapas and pizzas where the diet on land but we walked 3 miles everyday and burned the bad off.

Nowadays cruise ships have gourmet restaurants on them, each with a theme, for those that want a more intimate dining experience. Yes, there is a separate charge for the experience but since this was our 30th Anniversary (and The Nudge's birthday), our friends thought we would enjoy a quiet anniversary dinner and gave us a certificate to dine at one of our choice.

First one we tried was the Tuscan Grille (no surprise there, huh?). We had a seat right by the window and watched the sunset while sipping a Negroni. Very nice indeed.

While I had the Grilled Barramundi The Nudge, as usual, made the better choice and ordered the Diver Scallops and Shrimp Scampi. The last time I made scampi he was traveling so I decided to surprise him with my rendition. No diver scallops here, just shrimp and I will serve them with fettuccine, instead of garlic mashed potatoes, but I loved what they did with the vegetables, so I will make them.

Their scampi was different, having a light tomato based sauce. The Nudge said it was divine with a ton of seafood, garlic flavor and a nice touch of heat. I have opted to make a seafood stock and include frozen fresh chopped clams for a bump in flavor. I have two heads of garlic about to sprout so they will get roasted and thrown in right before serving as will a few julienned carrots, zucchini and parsnips that managed to remain fresh in my crisper drawer. A final drizzle of this great olive oil I bought in Florence and dinner is served. This was so easy and had tons of flavor that I will never make scampi the old boring way again.

Tuscan Grille Scampi Diavolo
Makes 2 servings
* 1/2 pound USA colossal shrimp (about 8-9), sliced horizontally
* salt and pepper
* 1 tablespoon vegetable oil
* 1/2 cup cornstarch
* 1 tablespoon olive oil
* 3 cloves fresh garlic, sliced
* 3/4 cup seafood stock (recipe to follow)
* 1/2 cup white wine
* 1/2 cup reserved pasta water
* 1/2 box dried fettuccine (or 2 portions fresh)
* 1/4 cup chopped clams (optional)
* zest and juice from half a lemon (save rind for stock)
* pinch red pepper flakes

1. Season shrimp with salt & pepper. Dredge in cornstarch. Bring a pot of salted water to a boil.
2. Meanwhile heat 1 tablespoon vegetable oil in a frying pan (no non-stick please) till it starts to smoke. Add shrimp and toss like crazy and it starts to turn pink and the edges brown lightly. Remove to bowl.
3. Add 1-2 tablespoons olive oil into same pan on medium high heat. Saute sliced garlic until it starts to brown around the edges.
4. Add wine and stock to pan and stir to remove the browned bits. Simmer until it starts to thicken and coat the bottom of the pan. Drain cooked pasta, reserving 1/2 cup pasta water. Add pepper flakes, zest and lemon juice to sauce and simmer for 1 minute.
5. Add shrimp (and clams if using) to sauce along with the pasta and toss to combine. If pasta is dry, add enough pasta water to loosen sauce (it should be coated but not soaked). Toss in roasted garlic and drizzle with a good finishing olive oil. Serve immediately.

Seafood Stock
Makes about 1 cup
* 1 tablespoon good olive oil
* Shells from shrimp
* 1 cup chopped yellow onions (1 onion)
* 1 carrot, unpeeled and chopped
* 1 stalk celery, chopped
* 1 garlic clove, minced
* 1/4 cup good white wine
* 2 tablespoons tomato paste
* 1/2 tablespoon kosher salt
* 1 teaspoon freshly ground black pepper
* 5 sprigs fresh thyme, including stems

Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 3 cups of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 cup of stock. You can make up the difference with water or wine if you need to.

Roasted Garlic

* 2 heads garlic, very top lopped off to expose each clove
* olive oil
* sprig fresh thyme or large pinch dried leaves
* freshly ground pepper
* sea salt

1. Make a bowl out of foil and place the heads in the bottom, cut side up. Season with the thyme sprig, the pepper and sea salt and drizzle with olive oil. Twist the top tightly and bake in a preheated 350° oven for 45 minutes. let cool and remove the cloves from their skin into a bowl. Reserve.

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Too much time on my hands

Lots of time to think while waiting to check our luggage and board our plane in Rome. Lots of time to reflect back on a 10 hour flight from Rome to Zurich to New York.

I was actually thinking of what my first post's content would be about after our 15 day vacation. You will soon see I took no pictures of the food I ate (I do not like taking a camera into a restaurant and this blog is, after all, about my food and not a review of others) and handing the camera over to The Nudge was the best choice I made. He went crazy snapping everything in site and did a pretty decent job. Only problem with a budding photographer is, I now have to download and edit 500 pictures.

So, as you can probably deduce, I have no idea what to post about. I am a firm believer that no one really cares about your vacation pictures and are just being polite when they look at them and I refuse to bore everyone with day-to-day journal entries.

I permit myself to become one zombied vacationer and prefer to let those who you pay to do their job, do it well. This does not mean I am persnickety traveler, I am a thankful traveler.
Thankful that I actually come home rejuvenated, happy, slightly tired and NOT in the mood to go back to the daily grind.

This excellent feeling comes about because I had peeps surrounding me that were excellent at what they did best.

I came home with inspiration for new dishes I would like to re-create, create and eventually cook but tonight, our first night home and after 15 days of delicious meals, we have decided some good 'ole comfort American food was on the menu. Breaded chicken cutlets, peas, macaroni 'n cheese and applesauce.

Lucky to have a penchant for trying dishes from many cultures, it is very difficult to find dishes we have not already eaten at our own dining table. Imagine going all the way to Rome to find we both like my Spaghetti Pomodoro better, my gnocchi up there with the very best and pasta fagiole? Molto bene, thank you. Instead of wanting to compare mine to theirs, I was content at eating piles of pizza, buffalo mozzarella and gelato that I can never eat here, where I live. Simple is simply the better way to go. Next time we will hunt out the local gems.

I did get my fill of Spanish tapas (octopus, roasted pimenton, Iberico ham, and croquettes) that I have no chance of ever duplicating and the best of all.....the wines. The local wines I know will never see the inside of an American wine shop. This I found to be the best part of traveling in Europe.

In retrospect (and the epilogue of this post) is admitting that us Americans ARE spoiled, but spoiled because we work hard and demand a good life in return and many also think us to be slightly rude, but that is because many simply are not exposed to the "European Way" and just don't know anything BUT being American. One thing I did notice on this trip......rudeness is not strictly an American trait, it pertains to tourists worldwide and I am sad to say that that was the worse part about traveling in Europe.

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Pasta alla Siciliana

What exactly is Pasta alla Siciliana?

It's a dish cooked in the style of Sicily. Still confused? I understand. You will never see "alla Anything" in Italy, it is strictly an Italian American term. Allow me to explain.

Regional cooking in Italy is lots like regional cooking here, in the USA.

When the immigrants invaded America they cooked with ingredients that they found familiar to them and when they could not find a vegetable or cheese they knew they started substituting similar American ingredients they could find.
Restaurant chefs named these dishes after where they came from......so alla Siciliana would be a dish created by a Sicilian cook.

Sicily is the southernmost area of Italy, invaded by many conquering countries and like our southern states, has a very temperate climate. Their food reflects these influences. Plenty of pickled and dried fruits and vegetables, spicy peppers and olive oil dominate, and sheep and goats provide cheese and milk.

My last meal before vacation was literally a combination of what I had left in my fridge and as I chopped and sauteed my ingredients, I dropped the last remnants into the garbage. Very efficient.

This was a very light but tasty pasta dish, perfect for hot weather, buffets and people looking to eat healthy.
Also a good dish to use extra zucchini you might have.

Pasta alla Siciliana
makes 4 servings
 * 1/2 pound medium-sized pasta
* Olive oil
* 1 small zucchini or half a large one, cut into 1/4" half moons
* 1/2 sweet onion, 1" slices
* 3 cloves garlic, sliced
* Lemon zest from a 1/4 lemon
* 12 black pitted olives, Kalamata or Gaeta, sliced in half lengthwise
* 1 tablespoon capers, drained and chopped
* 1/3 cup dry vermouth
* 1 cup diced canned tomatoes
* salt & pepper to taste
* A healthy pinch of red pepper flakes
* 1/2 cup diced fresh mozzarella

1. In a large saute pan, heat enough olive oil to coat the bottom of the pan. Add onions, zucchini moons and garlic. Saute on high heat until the zucchini starts to take on some color. Remove and reserve.
2. Bring a large pot of salted water to a boil. Cook pasta according to the package directions.
3.Add vermouth to saute pan to deglaze the bottom and then add the tomatoes, olives, capers, lemon zest and pepper flakes. Simmer while the pasta cooks.
4. Once the pasta is al dente, add that and the zucchini mixture into the sauce and stir to combine. Shut off the heat and pour pasta into a large bowl. Top with the mozzarella. It will melt with the residual heat.

Don't be afraid of the olives, capers and lemon zest. Used in the correct amounts, they added an overall complex but not over powering flavor. Even The Nudge who does not like olives, cleaned his plate and admitted the olives were a nice touch. This is definitely a good dish to introduce your kids to olives.

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Bruschetta My Way

Every late Spring when we know a 70+ degree Saturday is forecasted, I buy my ingredients for bruschetta (pronounced bruise-ketta not bru-shet-ta please).

Traditional is chopped tomatoes and onions served on grilled bread rubbed with a clove of garlic. Sometimes it is also done with cannelloni beans.

Mine is a chopped caprese salad on grilled bread.

First I roast a head of garlic and make a paste with it. That is spread on the grilled bread first. Then a few spoonfuls of a mixture of even-sized diced tomatoes, fresh mozzarella, prosciutto, red onions, fresh garlic and roasted peppers.

That is drizzled with a glorious extra virgin olive oil and a sprinkle of Maldon Sea Salt.

We open a really yummy Chardonnay and make a toast to the coming summer. A toast for a toast!!

We have been doing this for over 15 years now and I only make this on that day.

Bruschetta
makes 2 cups

* 2 medium tomatoes, seeded and chopped
* 1 medium ball fresh mozzarella, chopped
* 1/4 red onion, chopped
* 1 roasted red pepper, chopped
* 4 sliced of Prosciutto De Parma, diced
* 2 cloves garlic, minced
* olive oil to moisten
* 1 teaspoon balsamic glaze
* salt & pepper to taste
* 1/2 loaf of good Italian bread, sliced 1/4" on the diagonal, grilled

Next time you need a really good appetizer for a party, make this and see what people say. I guarantee you will be asked to make this many times.

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