16 August 2013 Easy Zeppole – Italian Fried Dough

Easy Zeppole – Italian Fried Dough

August 16, 2013 By
Photo by Eat with Dan

Photo by Eat with Dan

Who doesn’t love going to the fair and getting a hot paper bag full of Zeppole covered in confectioners’ sugar? Nobody – that’s who!

I’ve used a ‘standard’ recipe for fried dough that involved yeast and just the right warm water temperature but really, who needs to go through all that? This is one easy recipe that everyone can make. While the oil and frying can be scary, as long as you have a heavy pot deep enough, you’ll have no issues.

Ingredients:

  • ½ cup confectioners’ sugar
  • 2 quarts canola oil for frying
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 pinch Kosher salt
  • 1 ½ tsp. granulated sugar
  • 2 eggs, beaten
  • 1 cup whole milk ricotta cheese
  • ¼ tsp. pure vanilla extract
Photo by Eat with Dan

Photo by Eat with Dan

Directions:

  1. Add the confectioners’ sugar to a paper bag.
  2. Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
  3. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the beaten eggs, ricotta cheese and vanilla. Mix gently over low heat until combined, 1-2 minutes. Batter will be sticky.
  4. Drop the batter by tablespoons into the hot oil a few at a time to ensure your oil doesn’t cool off (raise the heat under the pot if temperature cools too much). Fry the Zeppole until golden brown, about 3 or 4 minutes. Add hot Zeppole to the paper bag and shake to cover in confectioners’ sugar. Serve warm.

Makes 3 dozen Zeppole.

Adapted from AllRecipe.

Filed Under: American, Desserts, Italian Tagged With: , ,
13 August 2013 Summer Cocktails by Brancott Estate

Summer Cocktails by Brancott Estate

August 13, 2013 By
Brancott Berry

Brancott Berry

I know the summer’s coming to a close soon but there are still some beautiful weather to come and what best way to celebrate what’s left of the summer than with a fun and delicious cocktail?

These two wine-based cocktails would be perfect for your upcoming Labor Day get-togethers.

Brancott Berry

Ingredients:

  • 3 parts Brancott Estate Sauvignon Blanc (or Chardonnay or Pinot Gris)
  • 3 strawberries, chopped
  • 1 part Gin (like Beefeater or Beefeater 24)
  • Agave nectar to taste
  • juice of ¼ of a lemon
Brancott Minty Peach Sangria

Brancott Minty Peach Sangria

Directions:

  1. In the bottom of a mixing glass, muddle the strawberries in the lemon and agave nectar.
  2. Add remaining ingredients and shake well with ice.
  3. Strain over ice into a wine glass and garnish with a strawberry slice on rim of glass.

Minty Peach Sangria

Ingredients:

  • 3 parts Brancott Estate Sauvignon Blanc (or Chardonnay or Pinot Gris)
  • 3 parts peach nectar
  • 1 part orange-flavored vodka
  • Several mint leaves (for every one serving, use 8-10 mint leaves)

Directions:

  1. Slap the mint leaves between your palms to release oils, then drop into glass.
  2. Add ice and remaining ingredients and stir.
  3. Garnish with a mint sprig and fresh peaches.

Cheers,

Veronique

Filed Under: Cocktails Tagged With: , , , ,
9 August 2013 Grilled Salmon Caprese Salad

Grilled Salmon Caprese Salad

August 9, 2013 By

Salmon Caprese SaladThis week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

  • 6-ounce salmon filet, skin on one side
  • 1 Tbsp vegetable oil
  • Big pinch of salt and pepper for the salmon
  • ¼ cup olive oil
  • 4 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano
  • 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
  • 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

 

Grape Tomatoes

Grape Tomatoes

Directions:

  1. Coat the salmon with oil then rub the salt and pepper over it.
  2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
  3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
  4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.

Filed Under: American, Cheese, Entrees, Fish, Fruits, Sides, Starters, Vegetables Tagged With: , ,
30 July 2013 5 National Cheesecake Day Recipes

5 National Cheesecake Day Recipes

July 30, 2013 By
Dulce de Leche Mini Cheesecake

Dulce de Leche Mini Cheesecake

Today’s National Cheesecake Day. I don’t care who decided today was dedicated to all things cheesecake – I love cheesecake!

Here are 5 cheesecake recipes to help you celebrate National Cheesecake Day!

What are some of your favorite cheesecakes?

Cheers,

Veronique

Filed Under: American, Cheese, Desserts Tagged With: , ,
29 July 2013 Easy Chicken Piccata

Easy Chicken Piccata

July 29, 2013 By

Chicken PiccataPiccata originated in Italy using veal. While I enjoy the veal version, I’m partial to chicken. This recipe is simple to make any night of the week and is fancy enough for a dinner party. I like to serve mine with a side of angel hair pasta.

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half to create 4 half breast portions
  • 1/2 tsp. each sea salt and freshly ground black pepper
  • 2 cups all purpose flour, for dredging
  • 6 Tbsp. butter
  • 5 Tbsp. extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh flat leaf parsley, chopped

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to a plate.
  3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil to the skillet. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat (don’t clean) and add chicken to the plate.
  4. Reduce heat to medium and add the lemon juice, stock and capers to the skillet. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
  5. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

4 Servings.

Filed Under: Chicken, Entrees, Italian Tagged With: , , ,
26 July 2013 Chewy Crunchy Peanut Butter Chocolate Chip Cookies

Chewy Crunchy Peanut Butter Chocolate Chip Cookies

July 26, 2013 By

Chewy Crunchy Chocolate Chip CookiesI truly love when readers contact me to say they’ve successfully tried some of my recipes and have even ventured to make yummy variations to them.

One of my readers, Kayla from New Jersey, wrote me recently to say she used the Extreme Peanut Butter Cookies recipe and replaced the peanut butter chips with chocolate chips. She loved the results and sent in the gorgeous images posted here. Here’s the recipe for your perusal and enjoyment!

Ingredients:

  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar or ½ cup honey
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ½ cups all-purpose flour
  • 1 8-ounce bag of semi-sweet chocolate chips

Chewy Crunchy Chocolate Chip Cookies PanDirections:

  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium-high speed for 30 seconds.
  3. Add the granulated sugar, brown sugar, baking soda and baking powder and 1 cup of the flour. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in remaining flour. Stir in the chocolate chips.
  4. Shape dough into 1½ inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.

Makes about 36 cookies.

Let me know what you think if you bake a batch!

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
24 July 2013 Chocolate Cupcakes with Ganache Centers

Chocolate Cupcakes with Ganache Centers

July 24, 2013 By
Chocolate Cupcakes with Ganache Centers

With Chocolate Marshmallow Frosting

Ganache centers, need I say more?? These dark chocolate cupcakes get an extra boost of chocolateness with the addition of bittersweet chocolate ganache filling in the center of the cupcakes.

As you bake these cupcakes, the fudgy centers will cave in – no worries! That’s the perfect little nook to put extra frosting in.

Ganache Centers Ingredients:

  • ¼ cup heavy cream
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 Tbsp. confectioner sugar

Chocolate Cupcakes Ingredients:

  • 3 ounces bittersweet chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa powder
  • ¾ cup piping hot, brewed coffee
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 6 Tbsp. vegetable oil
  • 2 large eggs
  • 2 tsp. white vinegar
  • 1 tsp. pure vanilla extract
Cupcakes after baking

Cupcakes after baking

Ganache Centers Directions:

  1. Place chocolate, cream, and confectioner sugar in a medium bowl and microwave for 30 seconds. Stir the mixture and if not completely melted, return to the microwave for 10 seconds. Stir until smooth then place in the refrigerator to cool, 15-20 minutes.

Chocolate Cupcakes Directions:

  1. Preheat oven to 350 degrees and either butter and flour a 12-muffin pan or add cupcake liners.
  2. In a medium bowl, add the chocolate and cocoa powder. Pour the hot coffee over the chocolate and cocoa powder. Whisk until smooth, about 1 minute, and chill in the refrigerator for 15-20 minutes.
  3. Blend together the flour, sugar, salt and baking soda in a medium bowl.
  4. In another medium bowl, beat the oil, eggs, vanilla and vinegar. Whisk the egg mixture into the reserved bittersweet chocolate / cocoa powder mixture until smooth.
  5. Using a rubber spatula, add the flour mixture to the chocolate batter until just incorporated. Don’t overmix.
  6. Divide the batter among the cups of the muffin pan. Each cup shouldn’t be more than ¾ full.
  7. Add a teaspoon of ganache on top of each cupcake – don’t mix the ganache in the cake batter.
  8. Bake 17 – 19 minutes, until the cupcake tops are firm. Cool in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely.
  9. Frost with Chocolate Marshmallow Frosting.

Yields a dozen cupcakes.

Filed Under: American, Chocolate, Desserts Tagged With: , , ,
23 July 2013 Chocolate Marshmallow Frosting

Chocolate Marshmallow Frosting

July 23, 2013 By

Marshmallow FrostingOne of the best frostings I’ve ever tasted was at a kids’ birthday party when I was around 8 years old. My friend’s mom made a light and fluffy marshmallow frosting over confetti cake so delicious I remember it vividly to this day.

Since I’m a serious chocolate fanatic, I decided to try a chocolate version of marshmallow frosting. The results were hugely popular with my co-workers who tasted the frosting over Chocolate Cupcakes with Ganache Centers.

Ingredients:

  • 2 sticks butter, softened
  • 1 tsp. pure vanilla extract
  • 4 Tbsp. milk
  • 3 cups confectioner sugar
  • ¼ cup Dutch-processed cocoa powder
  • 7-ounce jar marshmallow crème

Directions:

  1. In the bowl of an electric mixer on medium speed, cream the butter, vanilla and milk until smooth, about 2 minutes.
  2. With the mixer on low, add the confectioner sugar and the cocoa powder and beat until just combined, then beat on medium speed for about 2 minutes.
  3. With a rubber spatula, gently fold the marshmallow crème into the frosting mixture until most of the white streaks are gone.
  4. Use right away or refrigerate for up to 2 days. Bring to room temperature if previously refrigerated.

Makes enough frosting for a dozen cupcakes or a 8” double layer cake.

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
15 July 2013 Fiori Di Zucchine – Fried Zucchini Blossoms

Fiori Di Zucchine – Fried Zucchini Blossoms

July 15, 2013 By
Zucchini blossoms

Fresh Blossoms

Saturday night, I had the pleasure of dining at The Orange Squirrel in Bloomfield, NJ again. It had been several months since I had eaten Chef Francesco Palmieri’s inventive and flavorful creations and once again, it was a great meal.

zucchini blossoms

Blossom Dredging

I absolutely adore zucchini blossoms and was thrilled to also see them served up as an amuse-bouche paired with a roasted plum topped with a hazelnut and Gorgonzola Dolce. It was a simply-presented dish yet it was complex in texture and flavor. When Chef Palmieri came out of the kitchen to present the amuse, I am certain he could see my enthusiasm for the blossoms and gave me a box of fresh blooms to take home when I left. What an amazing treat! The blossoms, much like most of the produce at The Orange Squirrel, are sourced from the Palmieri garden just a few blocks away from the restaurant.

zucchini blossoms

Blossom Frying

I left with my box of blooms like a kid leaving a candy store and I knew I would need to create something special with such a precious present. I opted for Fried Zucchini Blossoms – perhaps the most amazing fried food item ever.

Ingredients:

  • Any neutral-flavor vegetable oil (I use canola)
  • 1 cup all-purpose flour
  • 1 tsp. kosher salt
  • 12 ounces club soda, chilled
  • 12-24 zucchini blossoms
  • Sea salt
zucchini blossoms

Fried Blossoms

Directions:

  1. In a deep, heavy pot, bring about 2″ of oil to 350 degrees (use a candy/deep fry thermometer).
  2. In a medium bowl, stir together the flour and the salt. Add the club soda to the flour mixture, whisking until just incorporated with a few lumps. Over-whisking is not your friend here.
  3. Remove the stamens from the blossoms then dip each one in the batter, making sure to allow any excess batter to drip off. The goal is a thin coating.
  4. Place a few blossoms in the hot oil, ensuring the pot is not over-crowded causing the temperature to drop. Cool oil = greasy fried foods. Cook the blossoms for 3 minutes, turning them once, then remove them to a paper towel-lined place. Immediately sprinkle sea salt on the blossoms as they come out of the oil.

Batter is enough for up to 24 blossoms.

Filed Under: American, Entrees, Italian, Sides, Starters, Vegetarian Tagged With: , ,
7 July 2013 Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

July 7, 2013 By

Mac n CheeseI make macaroni and cheese using various cheeses and featuring other decadent ingredients (see Porcini and Lobster Macaroni and Cheese) but for cook outs and casual get-togethers, I love the flavor of Cabot Creamery’s Seriously Sharp Cheddar. Crusted with a Panko topping, this mac n cheese gets rave reviews every time.

Ingredients:

  • ½ stick (4 Tbsp.) butter
  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 ½ pounds tubular pasta (I use Barilla Cellentani) cooked 2 minutes less than recommended on package directions, drained

Topping Ingredients:

  • 1 stick butter
  • 1 cup Panko bread crumbs
  • ½ tsp. cayenne pepper

Mac n Cheese MakingPasta Directions:

  1. Preheat oven to 400 degrees.
  2. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
  3. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking often.
  4. Slowly add the cheeses, a handful at a time, and stir until fully incorporated.
  5. Add the drained pasta to the cheese sauce and mix well.
  6. Add cheesy pasta to a 13×9 baking dish.

Topping Directions:

  1. Microwave butter in a small dish for 45 seconds. Add Panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
  2. Sprinkle Panko mixture over pasta in an even layer.
  3. Bake pasta for 15 minutes until Panko topping has lightly browned. Serve at once.

Makes 8 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , , ,
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