Mish Mash My Spaghetti Made a Splash!

Long about a Saturday Night…a couple of glub, glubs relaxin’ drinking some beer, thinkin’ ‘bout food. Well I looked in my cupboard and put my face in the fridge, I scratched my head and I grabbed all the leftover stuff and then I made a Mish Mash of my Spaghetti splash and well, I had a blast!

 

Ok, that opening statement is probably lame and geeky, but it’s been in my head for about a few weeks now and just had to start this post with it. It actually explains why I seem so giddy right now. Not only do I have a mash of a recipe for you, but I am also informing those who actually do follow me, that I finally, after 2 years ( I won’t say long, as time has gone by very quickly for me, even if I wasn’t productive) have a JOB! Yes, I finally have a job with a very prominent organization.

 

I don’t know if I can legally state the company name, but what I can tell you is that they are a Fortune 500 Company, they are currently listed as one of the best companies to work for in 2010, they are also listed as one of the best companies to start a career in (this is especially noted for those upcoming youngungs).

 

The company I am working for is one of the most respected tax & accounting firms out there. The fact that I can now put their name on my resume will open tons of doors. No matter, because the division/folks I work with after just a week, are most incredible and I am truly excited to learn more from them.

 

Back to the Mash…I started this blog to keep me busy while I was out of work. However I found that I truly enjoy posting my cooking/baking efforts for all those who are interested in these antics of mine. So, I do promise that I will continue to update this blog with every effort. Though the postings may not be as consistent as they have been; so, for those who do follow, please keep checking in. I really do appreciate your loyalty.

 

Today is a new day, as I am officially going to coin the phrase “Mish Mash Eats” AKA “MME” or the Eats can be substituted for Pasta which would be “MMP”. So unlike “EVOO” or other crazy culinary coined phrases, from some well know celebrity chefs/cooks, are in some ways just bogus to us regular folk who are just trying to make a meal out of nothing. MME, MMP or MM(any other major addition),is much easier because the acronym includes anything and everything you might have in your kitchen that is edible.

 

MME is just that, a Mish Mash of Eats left over in your pantry, fridge or freezer to create a satisfactory meal concoction. You just have to be open on how you utilize the ingredients. MME does not mean throw all that you have in a pot and hope it will be tasty or even edible. MME does have to have some compromise to the taste buds and work well with the all the other ingredients.

 

Now the MME I have for you is of singular left over stuff and not “leftovers” from a previously prepared meal. My leftovers in this instance are the bottom of the jar kind, with a half a box of Pasta, which would now make this meal an MMP.

 

I occasionally come up with odd MME’s that eventually are really tasty, but I will admit that all my MME’s are very fattening and without frying, probably have the same fat and calories as if you ate a burger with cheese. But in my case, I only have enough for one serving anyway and no leftovers to temp me even more. So those watching the waistline, should not be offended or disgusted, but rather take the “technique/method/idea” and make a healthier MME (or MMS –Mish Mash Salad) to make you feel better.

 

 

 

So here are my ingredients for my MME/MMP – these are all approximate measurements…use your eye on what you have left. If you have less of what is listed, use it anyway. This is all about using the bottom of the jar, not about exact measurements.

 

Mish Mash Pasta 

• Any Pasta – About 1-2 servings Left in the box
• Ricotta – about 1/8th Cup
• Capers – about 1 tbls
• Sour cream – about 2-3 tbls
• Salsa – about ½ jar
• Basil – about 4-5 Leaves-Chopped
• Parm Cheese – I always purchase whole Parm Cheese to grate on Demand…If you buy the “jar” or pre-grated crap, use the little you have left.
• Gorganzola – I had this on hand from another recipe…I used only a portion of what I had, as it is a strong cheese, but what it does if used properly with an MME gives a bit more flavor, like adding S&P to taste. When mixed with other milder cheeses, it will enhance those flavors.
• Half and Half – about 1-2 tbls.
• Garlic – I always have this on hand and never try to run out…so for me, 5-6 large cloves minced work. Eyeball it depending on how much pasta you are actually cooking. 5-6 cloves of Garlic for ½ lb of pasta is good for me!
• Oil…I Only use Extra Virgin Olive Oil for 99% of my cooking. But if you only have corn/canola or other oil, that will still work. Just keep in mind that some oils are stronger than others. A sesame or flavored Oil may be too much, but what would I know…it’s your taste buds. 

So now to prepare this MME: This time I am going rogue on my previous instruction template and explain more about the method/technique. Look, in some ways there is no right or wrong way to put an MME together. But there are times where you still have to be somewhat methodical about it.

 

In this MME/MMP case, it’s really about how the above ingredients fit into what you eventually want, which ultimately becomes and “Alfredo” or “White Sauce”. There lies the actual technique. If you know how to make a “white sauce”, then you can figure out how to incorporate all of the ingredients above. If you don’t know how to make a “white sauce”, it’s pretty easy.

 

Many of those who think they can’t cook or even are afraid, already have applied master cooking techniques without even realizing it. For instance, has anyone ever made homemade Mac & Cheese? The base of the Cheese mixture is what is called a “white sauce”. The real “white sauce” is essentially and even mixture of Butter (maybe even oil), Flour and milk. Butter, Flour and Milk can be substituted for any other “like” ingredient.

 

So, how do you make a “white sauce” (which is an actual culinary requirement) and then make it your own variation with all the bottom of the jar ingredients or even follow a proper “white sauce” recipe?

 

Here’s my hacked method for quick and easy white sauce:

1. Take a sauce pan over medium heat
2. Add butter and/or Oil until melted/hot.
3. Add Garlic (in this recipe) and sautee for just a few moments. You don’t want the garlic to burn.
4. Add Flour and whisk immediately
5. Add Dairy: Half and Half & Sour Cream – Heat until sauce thickens. (note: this may thicken quickly if it’s a small serving)
6. Add Cheese to melt

--The above is your Quick and Easy White/Cheese Sauce--

1. Add Salsa or Tomato Sauce
2. Heat until slightly thickened again. It won’t get as thick as earlier.
3. Transfer your cooked pasta to sauce pan and mix.
4. Add Ricotta, Capers and Herbs to Pasta and mix again.
5. Don’t forget to S&P to taste! 

There you have it…MMP-Mish Mash Pasta!

Mac Attack!

So, ok, I eat a lot of pasta, as there is definitely a pattern in most of my posts. This post is no different, but I hope in this case, it will give you ideas on “Food to Go” or “Fast Food” for the whole family. It’s all about making something ahead of time, portioning it out and storing it for those meals to take to work, a snack for the kids after coming home from school or even late night eats.

I don’t think I have ever met anyone who doesn’t love one of the greatest comfort foods of all time, Mac & Cheese. Yeah, yeah, it’s not the healthiest food around, but if it’s in moderation, like all other things in life, indulging yourself every once in a while shouldn’t make you feel guilty.

About twice a year I make myself a “family sized” batch of homemade Mac & Cheese. I have this great recipe I found in Saveur Magazine many years ago and never looked at another recipe again (well that’s not entirely true).

Now you may be asking, since I am single why make so much for myself?

Well, the main reason is that I know that I can portion it and then store each portion in the freezer for when I have that cheesy craving in about 5 minutes. If I decide to take a portion to work, it will thaw by lunch time and I can nuke it for just 2-3 minutes.

That’s less time than if you made a box of the store bought “blue box” or a family sized portion of the frozen “orange box”! The only major difference is that you took one day out of a 6 month timeframe to prepare the dish that can last you several. And I must say, it still only takes about 40 minutes to prep and cook all together.

That is the great reward for planning out meals. BTW Did you all even know that you can freeze your Homemade Mac & Cheese? A 9X11 or 8X11 baking dish will yield about 8 to 10 servings and lasts me about 3, 4 or even 5 months. For Snack portions you may even get 12-14 servings! That’s why I only make 2 batches a year! But those with family members of 4 or more, I would suggest making 2-3 batches of Mac & Cheese, so then you will have plenty in the freezer for all that get the craving. If packaged properly in the freezer, it’s there for the taking in individual servings!

So here is my favorite Mac & Cheese recipe I always turn to…Obviously, you can omit the spicy spice and substitute whole milk for 2% or Heavy Cream to Half & Half or Light Cream. Try different cheeses like Gruyere, Emmentaler, mix different cheeses like Parmesan and Cheddar or Gorgonzola and Emmentaler, Gruyere or Cheddar, whatever your cheese taste buds desire.

So, in the recipe, you want to get Ditalini for the “Tube” Pasta, but it was not available for me at the time, so I used Conchigliette (baby shell pasta). If either types of pasta are not available, you can always use the good ole Elbow Macaroni standby or any other small pasta that the cheese sauce will stick to. Half sized rigatoni or even small penne will work too. But don’t go with the smallest of small pastas like Orzo or Farfamille as that would be way too dense and not work.

I also added some thinly sliced tomato on top, as this was a childhood favorite memory when my father/mother baked homemade Mac & Cheese for the fam. As the "tomato thief", I love that addition to my mac, the tomato adds a nice sweetness that you don’t expect with each bite.

So from the oven:

SAVEUR Macaroni and Cheese
This grown-up version of a childhood favorite is a great way to satisfy that deep-seated yearning for melted cheese.

• 8 tbsp. butter
• 6 tbsp. flour
• 1⁄2 tsp. cayenne pepper
• Salt and freshly ground white pepper
• 3 3⁄4 cups hot milk
• 4 cups grated cheddar
• 1 lb. short macaroni, cooked
• 1⁄2 cup heavy cream
• 1⁄2 cup fresh bread crumbs 

1. Preheat oven to 350°. Melt 6 tbsp. butter in a medium stainless-steel saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.
2. Combine pasta and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8" × 11" baking dish. Place one-third of the pasta in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese, making three layers in all.
3. Pour cream over assembled macaroni and cheese. Melt remaining butter in a skillet. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving. 

IMPORTANT - Freezer Storage Options:

FULL BATCH OPTION: You can freeze the entire batch, but if you do, DO NOT BAKE!  Freeze pre-cooked!!!  When ready, take out for cooking, if in Glass/Pyrex, let the glass come to room temperature, if in metal, it is ok to put directly in oven.  Bake for approximately 40-50 minutes at 400 degrees, not 350 as stated above.

PORTION OPTION:  After baking, cool as per the original instructions, then put in refridgerator for 4 to 24 hours to set.  Then portion out the Batch and seal each serving in individual freezer bags.  If you have one of those vaccuum pack devices, even better!  When ready to eat, take a serving/portion and nuke for approx 5 minutes, even if frozen solid.  If the portions are smaller then I would say about 3 minutes in the nuke machine.  Nuke timing will depend on your Nuke Model.

I hope I have given you some ideas on planning and storage for at least one of the best comfort foods out there.  So, even for all of us that are single, it's ok to make a family batch of food, as long as you can portion and store it properly in the freezer for later eats!  Planning will save you time!!!

Risotto-PLBTG

Pancetta (P), Leeks (L), Bursting Tomatoes (BT) and Gorganzola (G), what more can you ask for in dish! I love risotto as much as love cooking it, and who doesn’t love the idea of taking an old BLT concept to an Italian rice dish!

I am going to be short and sweet on this post…I think I said all I can say about Risotto in one of my previous posts: Risotto Done in my Italian way

So, if you read my previous post on cooking risotto, you should be comfortable making different versions of this incredible dish.

Risotto with Pancetta, Leeks, Bursting Tomatoes and Gorganzola
Serves 4-6 as a main meal-can serve up to 6-8 as an appetizer

• 2 c Arborio Rice
• 2 Medium Leeks-Cut into ½ in slices and fully washed
• 2-3 cloves Garlic Minced
• A few Tbls of Extra Virgin Olive Oil
• 1 Slice ½ inch Thick Pancetta (If you use Bacon, use about 2 extra thick slices) About 1/3 cup.
• 12 Oz Cherry Tomatoes
• ¼ cup Gorgonzola-Crumbled or if you like Soft.
• 6-8 Cups Broth (you can use Vegetable or Chicken-I have used Homemade Chicken Broth for this Version)
• 1-1/2 c Dry White Wine (Pino Grigio or Chardonnay-Buy what you would drink)
• S/P to taste **Note if using Bacon be careful on the salt**
• Basil-Chiffonade for Garnish 

Make sure you have all your ingredients prepped ahead of time. It will make the process easier.

Step 1: Cut your Leeks and Garlic and set aside
Step 2: Cut your Pancetta into small cubes
Step 3: Heat up your Broth in a separate pan and keep it on a very low setting to keep it hot.
Step 4: Prep your Tomatoes: In a fry pan, add some EVOO and Tomatoes over medium heat, cover and let tomatoes cook until a bursting stage…about 8-10 minutes. Set aside covered to maintain heat. –You do not want to add to rice as you are cooking it, as the tomatoes are at this point very delicate.

***This is now where you should not leave the pan at anytime***

Step 6: Pre-Heat a Large Fry pan or Dutch Oven over medium heat. (for Risotto newbies…I mean a Large. The rice will double in size as its being cooked)
Step 7: Add Extra Virgin Olive Oil and Pancetta. When Pancetta has slightly browned add Leeks and Garlic and sauté for about 5 minutes until Leeks have melted properly.
Step 8: Add Arborio Rice and sauté for another 3-4 minutes. Cook, stirring until rice becomes opaque in color.
Step 9: Add White Wine and continue to stir rice until all liquid has dissipated/soaked into the rice
Step 10: Add 1 ladle or 1 cup of Broth for each interval, continually stirring the rice and liquid…Meaning add 1 ladle or 1 cup of Broth and stir until all liquid has dissipated/soaked into the rice, then add another ladle or 1 cup of Broth…Continue this process until you get to about the 5th ladle/cup. Your rice at this point should start to have a starchy milky look to it. This is good, as Arborio rice should have that starchy milky liquid.

***IMPORTANT***

Now for the first taste test…The Rice should be Aldente-“To the Tooth”…Which means that the rice should have a little bit of a bite, but not too much. You want the slightest resistance of the rice. If your rice is still crunchy that you can taste the crunch more than the rice itself, you will need to add more liquid. At the 5th Ladle/Cup, you should start to taste. Make sure you keep on tasting prior to each broth addition from this point on!

Step 11: Continue to add the remainder of your broth (you may not need to use all of it) until rice is done and turn heat off.
Step 12: Add Gorgonzola cheese…Stir until everything is incorporated or until cheese has melted.
Step 13: Serve Risotto, and add a few Tomatoes on top of rice and Basil as the garnish.

Cin Cin!

Cool your Cucumbers! Will ya?

Hi folks, sorry for the long delay in posting a recipe. Been kinda busy these days and like in my previous post, the foods I’ve been preparing and/or eating haven’t been all that exciting to write about.

As much as I love to cook, I still can’t figure out how all the chefs in the world can cook in such a hot environment through the summer months. Granted, you do lose a lot of weight, as it’s like being in a sauna somewhat, but try being in a sauna for eight or more hours straight. I know I can’t do it, that’s one reason I never went into the culinary arts profession.

With the real summer officially on the way soon (June 21st) and with more and more Hot and Humid days to come, cooking hot meals in the kitchen are just too much to take (FYI A Science Fact: After the Summer Solstace the Light loses 1 Minute a Day until the Winter Solstace, then the 1 Minute is gained again until the Summer begins again!). Eating hot meals in the summer months has somewhat always been a bit unappealing appetite wise for me and I am always looking to expand my main dish repertoire to cool and refreshing dishes that minimize the usage of heat.

I love using a grill, but I’m in an Apartment with no back yard to place a grill. All I’ve got is a grill/griddle to place on my stove top and even that generates a lot of heat, even with the AC on in my kitchen! If I can’t stand the heat, should that really mean I should get out of the kitchen? I think not and neither should you!

The other day I had been talking to one of my recruiters whom I gave my blog address to view my recipes. Turns out we had a lot in common when it comes to certain foods. She had checked out the Chilled Tomato and Avocado Soup and then we started discussing Russian foods, as she was from the Ukraine. She mentioned she had a few recipes for me, but I couldn’t wait and started looking for a Chilled Cucumber Soup recipe we had discussed, on my own.

So, my cold cucumber soup craving lasted for several days until I couldn’t stand it anymore…I found several recipes and like I usually do, take bits and pieces and modify. I can’t remember where I actually got this recipe from so sorry if I don’t provide an original link, but here is my modified version.

Please note this is not a “Dairy Free” recipe, but it IS a No Cook, No Bake recipe. However, you can substitute certain ingredients, which I will mention in the Ingredient list.

Chilled Cucumber & Dill Soup
Makes approximately 4 servings
Special Equipment: Either a large Blender or Food Processor.

Ingredients:

• 1 Tsp Fresh Dill (You can use ½ Tsp dried if that’s all you have)
• Note: You can switch the Dill out for other Herbs such as: Mint, Tarragon, or even Lemon Thyme for a very distinct flavor. If using fresh herbs, I opt for double the dry measurements.
• 1 Tbsp Worcestershire sauce
• 1 Tbsp lemon juice (One Medium Fresh Lemon)
• 1/2 Tsp celery salt (can use Sea Salt, but the celery salt provides a distinctive flavor element Salt cannot)
• 1/4 Tsp pepper or try white pepper only
• 2 green onions, coarsely chopped
• 3 medium cucumbers, peeled, seeded, and coarsely chopped
• Note: I used Kirby Cucumbers as they are my favorite. I used a total of 9 Kirby’s, reserving 1 Peeled but not seeded for adding a chunky element to the soup
• ¾ or 1 Cup of sour cream or plain yogurt

To Prepare is extremely simple…

1. Add all ingredients in the order listed except for the Sour Cream/Yogurt to your Blender or Food Processor.
2. Pulse the ingredients until fully puréed. Once puréed, add sour cream/yogurt and pulse until combined.
3. Place soup mixture in a glass or plastic bowl (Metal bowls are not good storage for this type of soup) in the refrigerator for 4-6 hours (24 would be even better-especially if using dried herbs) until well chilled. BTW: This soup can last for at least 4 days in the fridge. I wouldn’t recommend freezing this.
4. Serve with a sprig of the Herb of choice and I would even go as far as drizzling a fragrant Olive Oil if that fancies you.

Enjoy and eat Cool!

Corn & Shrimp Chowder: Completely on the Cheap!

I was sitting on the couch the other day on my computer; it was about 5pm when the local news was starting up. Usually at this time, I end up doing the dishes, as the local station I watch has 3 half hour sessions and each generally triplicates all the top stories that were aired at noon time (remember, I’m still not working). So doing chores for the first session isn’t a huge deal as I can catch up on the next 2 until World News with Diane Sawyer (whom I love as much as seeing/listening to Charlie Gibson and RIP Peter Jennings).

 

So, my local NYC station I watch does have a “local eats” segment (I think it’s the 5:30-6 show), which I sometimes find interesting. This particular day, it was about a restaurant in I think Brooklyn (wasn’t really paying attention to the area or restaurant for that matter) that makes exceptional Corn Chowder with Shrimp.

 

So that gave me an idea…and a major craving! ;). Most of my food exploits come from cravings, just so you all know!

 

Now, I love chowders, all kinds of chowders, but give it to me thick! Like NE Clam Chowder…Thick as Thieves or a Rich and succulent Lobster Bisque! My feelings and cravings for this is either the New Englander in me or the fact that I love dairy and white foods which are not all that healthy if you eat it on a regular basis (which I don’t anymore), but to me this kind of food is my sweet tooth and it is hard to turn away when put in front of me.

 

I’ve seen and eaten many “Chowda” recipes in my day, TV definitely has given overkill and restaurants are not as authentic as they claim to be. I must admit that Chowder Soups don’t necessarily have to be thick as what I was used to, but to me “Chowda” has to be rich in something and that is still a Dairy Product. Though, I will admit, if you want to trim the dairy, to maintain the richness and even thickness, a starch is necessary in my book, like using potatoes as a thickening agent as well as an overall chunky ingredient with much less dairy.

 

To get back to the news story I was half paying attention to. The story focused on a Corn/Shrimp Chowder recipe. I haven’t had corn chowder in so long and seeing the soup on TV gave me such a craving. So, I decided I needed to make Corn Chowder with Shrimp!

 

The killer here is that I don’t have a lot of money these days and even though those will say corn chowder is cheap to make, and it really can be, the bottom line is that you still have to plan to make this recipe, because when you buy the required ingredients, you have a lot left over (ingredients and final product) which may or may not store well for a long period of time, which ends up costing more if you don’t use them in another planned recipe or freeze.

 

I looked on the internet and found really great recipes for Corn Chowder and found one that I could definitely modify for really cheap eats and still have great taste and NO LEFT OVER INGREDIENTS (well the Half and Half can be used for Coffee)!

So if you have a craving for Corn Chowder with Shrimp, I have a great and cheap recipe for you! It only costs about 5-7 bucks for 4-6 servings (NYC Costs-other USA areas it’s probably even cheaper). If you are single or a college student looking to impress, this is an extreme bargain, as you can freeze 2 -3 servings for about 6 months!

Keep in mind, if you don't want the Shrimp, you can omit it.  This recipe is modified from another, which means, you can modify mine or the original recipe I used as a base.  I encourage everyone, that no recipe is set in stone and that you CAN make it your own and make it work based on any circumstance.  This Post is intended to show those who think they must follow a recipe step by step and think they cannot afford the ingredients that they can make a positively great recipe, on a budget by modification to their means.

So here is the link to the Original Recipe I modified from: Creamy Corn Chowder

Cheap Eats: Corn Chowder-Just the Basics-By Have A Seat

Serves 4 to 6.

Ingredients:

• 2 tablespoons butter
• 1 Medium White onion Chopped Finely
• 1 pound potatoes (about 3 medium), peeled and diced into 1/2-inch-thick pieces
• 4 cups Canned Corn (not Creamed Corn), Approx 3-4 – 15oz Cans ( I used 3 cans)
• 3 bay leaves (Dried) If Fresh 2 bay Leaves
• Juices/Water from 2 ½ Cans of Canned Corn (keep in mind the juice has salt in it)
• 2 Cups Water
• 1 ½ cups Half and Half
• ¼ Tsp Cayenne Pepper
• Salt and pepper
• 1 Can “Tiny” Shrimp

Instructions:

1. In a large saucepan, melt the butter over medium-low heat. Add onions and cook, stirring occasionally, until the onion start to soften, about 5-10 minutes. Stir in the potatoes, 2 cans of the corn, bay leafs, and 2 Cups Water.
2. Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 10-15 minutes, stirring occasionally (Timing really depends on how thick your potato cubes are).
3. Puree the 3rd can of corn and half and half in a blender or food processor, and then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Then add Cayenne Pepper to Taste and Canned Tiny Shrimp and simmer for another 2-3 minutes. Remove the bay leafs (optional) and add salt and pepper to taste.

Food Traditions-Bodega Style!

I’m sure some of you reading my blog may say, “Hey, she bakes a lot of sweets!” and most are probably wondering if I eat them all.

No, I don’t eat the sweets I bake. Yes, I do have a bite or two to taste, but generally I never consume what I bake when it comes to confections. So, what do I do with all these mouthwatering desires? I give my baked treats to those I know will enjoy and appreciate them.

Most recently it has been my lucky neighbors and the family that runs the 24/7 bodega around the corner from me. On a planned trip to the west village, it would be my sister and her bo, but my sister is on a very indecisive food regiment where if I introduced sweets, she would personally be mad at herself for succumbing to the sugar. So, I have to respect her food diet/issues and not temp her.

I have become somewhat close to the bodega family, as I have shown up there at least every other day or so for the last 8 years since they re-opened the store. They are a great family and I have really felt that they are the real deal. They are originally from Pakistan and in most cases I cannot and unfortunately understand the parents due to a language barrier, but their kids do speak English and are very well spoken. I have seen at least 2 of their children grow up and as I understand it, there are a total of 5 children in all.

I know 3 of the 5 kids, which work in the store in place of their father or during their respective shifts, while they attend HS or college. The mother and daughter do occasionally work in the store, but they haven’t in the last 5-6 months. Only on rare occasions do I see them now. I do miss seeing both of them there, as they are amazing women. I love talking to them.

But to the point of this post…Because I have been giving my sweets to my Bodega family, they have also reciprocated kindly by making/giving me some great eats. I was recently honored by a container of chicken and basmati saffron rice, with an onion raita. I cannot tell you how good this dish was. It superseded any restaurant Middle Eastern (even Indian) dish I have ever had. There really is no comparison to an amazing home cooked meal and done to its traditions.

Now, I know the woman that cooked and gave me this meal and I am enamored by her. This woman CAN COOK! I am humbly honored that she would take the time to think of me and give me a care package of amazing food. I hope that maybe she can show me some of her secrets one day!

I do believe in traditional food, as no restaurant, I have ever been to, can replicate the honest to goodness home cooked meal no matter how hard they try. There is nothing like an excellent home cooked meal. Restaurants can try, but they can never match the home kitchen and love that truly goes into food.

This post is in honor of my bodega family and the woman that put her love and effort into making this dish! I hope they are willing to deliver me more of their goodies!

Tomato Soup and Processed Sin

I will admit that even though I consider myself a food snob of sorts, I do love a classic American grilled processed cheese sandwich with tomato soup, especially during these winter months. Now, you might think this is about the classic canned Tomato soup and all American Grilled Cheese, but you are half wrong.

I did buy a can of that classic canned Tomato soup a few weeks back and found it very strange tasting. As a kid I loved this soup (but what kid doesn't?). After not having that canned soup for years and years and then buying it, because I was lazy, a huge mistake and a waste of my taste buds and time. I ended up adding homemade croutons, parmesan cheese and other herbs just to make the soup bearable and even that didn't make it very edible. So, for now on, Tomato soup will be all homemade for me.

Back to the sandies...In this case it's totally all American born or it ain't the processed sin we all but hate to admit we love to crave. You can't argue the sinful taste of the buttery, oozing American Grilled Processed Cheese. I'm a bit of a purist with this processed cheese sandwich. When I do make it, I use soft white bread (yeah-the balloon brand) and room temp butter and in a fry pan, not a grill and not a waste of space Panini maker. Sometimes I have a hankering to add some sliced tomato and/or add bacon. Spicy or just yellow mustard on top makes it the Bomb!

Don't get me wrong...a Caprese, Fontina w/Arugula, Munster w/Caramelized Onion (my French Onion Soup Sandy), Goat Cheese w/Chive, Tarragon and a drizzle of Honey and other "couture" grilled cheese sandwiches are just mouth watering heaven and higher on my list of amazing eats, cooked on a stove top grill or grill pan. Give me any good artisan melting cheese, herbs, crusty bread, olive oil and garlic and I can't even describe the pleasure I get, even just thinking about making and eating it.

Even though the canned soup was a waste of my time, it should also be yours too. Homemade is the better, tastier, easy and most economical to make believe it or not. I'll do my best here to list the Soup Ingredients and Instructions as my cooking...not baking...is a measured by eye, taste and whatever I have in the pantry. This will make approximately 12 Servings. It's a lot of soup! 

 

Winter time is hard to find good ripe plum tomatoes, so I've gone with canned tomatoes that I usually use for pasta sauce. Don't worry, at first the soup may tast a little tinny from the canned tomatoes for the first taste test, but after it simmers for a bit, all flavors will combine and the tinny flavor will go away.

Tomato Soup

Special equipment: Either a Blender or Handheld Blender or a Food Processor

• 
  
  2-28oz cans of Whole Plum Tomatoes
• 
  
  1-15oz can of fire roasted Chopped Tomatoes with ancho chili pepper
• 
  
  (if you cannot find this item, 1-15oz Can of Chopped Tomatoes and 1 Roasted Red Pepper can be substituted)
• 
  
  3 Cups Vegetable or Chicken Broth-Approx
• 4 Cloves Garlic-Chopped Finely
• 2 Medium Shallots-Chopped Finely
• (1 half of Medium Onion can be substituted)
• 3 Tbls Extra Virgin Olive Oil-Approx
• 1 Tbls Dried Oregano or Italian Herb Mix-Approx
• 1 Tbls Fresh Rosemary-Chopped-Approx
• 1 Half Pint Heavy Cream or Half and Half
• 1/2 Lemon
• S/P to Taste

-In a large pot (Pre-Heated) on medium heat add Extra Virgin Olive Oil and Shallots and sweat (about 1-2 min), then add garlic to sweat (another 1-2 Min).

-Add Rosemary and Dried Herbs-A couple of quick stirs to incorporate. Add Tomatoes with their juice and bring to a simmer. At this point-take the mixture and puree. If you like it a bit chunky, make sure you reserve some of the tomato mixture.

-Add back to pot (on medium heat) and add Broth, stir and bring to a simmer again for about 15 minutes. 

-Add S/P to taste with a squeeze of lemon juice and stir for another minute or 2. Then add Heavy Cream and stir while bringing the soup back up to a simmer. DONE!

-Serve with your Favorite Grilled Cheese Sandy or just toasted garlic bread

-Add a dollop of Sour Cream or just drizzle with some olive oil.

Potatoes with Style

Poor in NYC? Need a way to feed yourself and others on the cheap? Well, if you don't have alot of bucks and are willing to put a little time and effort into this next adventure, this meal is for you!

Gnocchi, Gnocchi, Gnocchi, Gnocchi!

Just 3-4 plain old russet or idaho potatoes (depending on size), 1 large egg, 1 cup of flour and a dash of salt will feed a party of 4 or even more! in NYC that adds up to approx $5-$7. I say $5-$7, because you can't just buy 1 egg or just 1 cup of flour. Most traditional recipes don't even need egg.

Yes...Make it homemade! There are plenty of recipes out there on the web that will show you how to make it. There is no special equipment needed except your hands, a fork and a little time. But if you have a food mill or potato ricer, an Gnocchi paddle, these can help but really don't speed up the process.

Now, I'm new to making Gnocchi from scratch, but not new to making my own pasta, so most of the On-line Tutorials were easy for me. Once you get the knack for making any kind of dough, it's a quick process. I recently made my own batch-took me about 60 minutes after the potatoes were cooked and cooled.

Sauce options:

• Simple Marinara Sauce (Cheap!)
• Pesto
• Gorgonzola Cream Sauce
• Alfredo Sauce
• White or Black Truffel Olive Oil and Fresh Sage and Rosemary
• Fresh Sage and Butter (Cheap!)
• Putanesca
• Wild Mushroon or Porcini

...the list can go on and on...just think out of the box

Here are some links to sites that I found extremely helpful in my quest to make homemade Gnocchi:

http://underthetuscangun.com/cookingvideos/cookingvideos.php

http://www.101cookbooks.com/archives/how-to-make-gnocchi-like-an-italian-grandmother-recipe.html

YUMMY and Satisfying! I encourage anyone and everyone to make Gnocchi from scratch...You know what goes in it. You know who made it and you know it will taste better than if you bought it.