Patti Battley & the Seneca Falls Farm Market .::. Healthy Cooking with your Friendly Italians #51

Patti Battley of Seneca County Cornell Cooperative Extension is in-studio to talk about everything going on at the Seneca Falls Farmers Market this summer.

Recipes mentioned in this episode:

Cornell Chicken BBQ Sauce

Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for BBQ Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and
stir. The recipe can be varied to suit individual tastes.

Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce, passed away at age 84 on March 13, 2006.

Couscous and Radish Salad

1¼ cups water
1 cup couscous, uncooked
½ tsp lemon zest
1/3 cup lemon juice
2 Tbsp water
1 Tbsp olive oil
1 clove garlic, crushed
2 cups radishes, trimmed and quartered
½ cup fresh parsley
1/3 cup fresh mint, or 1 Tbsp dried
2 Tbsp scallions, thinly sliced
1. Bring 1¼ cups of water to a boil. Stir in couscous.
Cover, remove from heat, transfer to serving bowl,
and set aside for 15 minutes. Fluff with fork, then set
aside again.
2. Combine lemon zest, lemon juice, 2 Tbsp water, olive
oil, and garlic. Stir vigorously and set aside.
3. Mince radishes, parsley, and mint. Transfer to bowl
with couscous and toss. Add dressing and toss again.
4. Sprinkle with sliced scallions and serve.

Creamed Spinach

20oz baby spinach, washed
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3-4 Tbsp all purpose flour
2 cups skim milk
½ tsp nutmeg
¼ tsp salt
1. Cook the spinach in a pot of boiling water for just one
minute, and transfer to a cold water bath to stop the
cooking. Squeeze out the excess water from the leaves.
Chop spinach and set aside.
2. Melt the butter in a saucepan. Add the garlic and onion,
and cook until just soft. Add the flour, stirring it
together to form a paste. Slowly whisk in the milk and
cook until slightly thickened. Add salt.
3. Add sauce to the spinach, stir and serve.

Love’s Italian Ice & Custard .::. Healthy Cooking with your Friendly Italians #50

Meet Phani and Jamie Love, owners of Love’s Italian Ice & Custard in Seneca Falls and learn why Jim Bero says they make the best custard he’s ever had.

Recipes mentioned in this episode:

PORK BURGERS with Grilled Onions

INGREDIENTS:
1/14 POUNDS PORK GROUND, 1 TEASPOON SMOKEY PAPRIKA, 1/4 CUP CHOPPED PARSLEY, 2 GARLIC CLOVES( MASHED TO A PASTE WITH A 1/2 TEASPOON SALT)
1 THICKLY CUT ONION SLICES, 1/4 CUP MAYONNAISE MIXED WITH 1/8 CUP WASABI SAUCE, ROLLS, ROMAINE LETTUCE

MIX:
PORK, PARSLEY, PAPRIKA, 1 TEASPOON SALT
SHAPE INTO 1/2 INCH THICK PATTIES,
GRILL, MEDIUM HIGH , 6 MINUTES PER SIDE, SET ASIDE
GRILL ONION SLICES 3 MINUTES PER SIDE. SPLIT BUNS, BRUSH WITH BUTTER AND TOAST

ASSEMBLE:
MIX GARLIC AND MAYONNAISE MIXTURE, SPREAD ONTO TOASTED BUNS , ADD PORK BURGER
TOP WITH GRILLED ONIONS AND ROMAINE LEAVES AND SERVE

TURKEY MEATBALL SLIDERS

INGREDIENTS:
11/2 POUNDS GROUND TURKEY, 1 EGGS, 1/2 CUP PANKO, SALT AND PEPPER TO TASTE
1 28 OUNCE CAN DICED TOMATOES, 1/4 CUP TOMATO PASTE, 3 TABLESPOON MINCED GARLIC
2 TABLESPOONS MINCED FRESH HERBS
1/3 CUP = 3 TABLESPOONS GRATED PECORINO CHEESE

MEATBALLS:
MIX TURKEY, EGGS PANKO, 1/3 CUP PECORINO, 1 TABLESPOON MINCED GARLIC, HERBS AND SALT AND PEPPER
SHAPE INTO 2 INCH MEATBALLS, BROWN IN OLIVE OIL, EITHER IN A 4OO DEGREE OVEN OR SAUTE IN A SKILLET

SAUCE:
HEAT IN A SAUCE POT 2 TABLESPOONS OLIVE OIL, 2 TABLESPOONS MINCED GARLIC, DICED TOMATOES,
TOMATO PASTE ,SALT AND PEPPER, FRESH HERBS, COOK 2O MINUTES

SERVE IN A ROLL TOPPED WITH GRATED CHEESE

NUTTELLA DESERT PIZZA WITH BANANAS AND STRAWBERRIES

SPRINKLE GRANULATED SUGAR IN A PIZZA PAN, TOP WITH A STORE BOUGHT, BAKED PIZZA SHELL
SPREAD A LAYER OF NUTTELLA, OVER PIZZA
BAKE 450 DEGREE UNTIL NUTTELLA STARTS TO BUBBLE, ABOUT 2 MINUTES
REMOVE FROM OVEN AND TOP WITH SLICES OF BANANAS AND STRAWBERRIES
SPRINKLE POWDERED SUGAR OVER THE PIZZA
SLICE AND SERVE

Chef Ben Bird of SFCC .::. Healthy Cooking with your Friendly Italians #50

Executive Chef Ben Bird of Seneca Falls Country Club is in-studio to talk about his farm to table philosophy and to share some great recipes.

Recipes mentioned in this episode:

STIR FRY ASPARAGUS WITH SLICED PORTOBELLO MUSHROOM

IN A FRYING PAN OVER HIGH MEDIUM, HEAT 1 TABLESPOON CANOLA OIL,ADD 1 POUND ASPARAGUS CUT INTO 1 INCH LENGTHS, AND 2 PORTOBELLO MUSHROOMS SLICED INTO STRIPS: DO NOT STIR, COOK 4 MINUTES

ADD SAUCE :
2 TEASPOONS MINCED GINGER,1 TABLESPOON SOY SAUCE, 1 TABLESPOON BROWN SUGAR, 1 TABLESPOON SHERRY
1 TABLESPOON MINCED GARLIC, 1 TEASPOON SESAME OIL
STIR, COOK FOR 2 MINUTES
SERVE WITH A GARNISH OF SLICED SCALLIONS

STEAMED RICE MEATBALLS WITH GREEN BEANS AND PEPPERS

INGREDIENTS:
1 POUND GROUND BEEF, 1 EGG, 3/4 CUP PANKO, 1/2 CUP MINCED SCALLIONS, 1/4 SESAME GARLIC SAUCE ( AVAILABLE AT WEGMAN’S)
OR HOISIN SAUCE, 1 MINCED GARLIC CLOVE, 1 TABLESPOON MINCED GINGER,
1 TABLESPOON MINCED CILANTRO, INSTANT DRY BROWN RICE, 1/4 TEASPOON SALT, AND PEPPER

MEATBALL MIXTURE
MIX BEEF, EGG, PANKO, SESAME, GARLIC SAUCE, SCALLIONS,GARLIC, GINGER, CILANTRO, SALT AND PEPPER
FORM INTO MEATBALLS, ROLL IN INSTANT DRY BROWN RICE: STEAM 15 MINUTES

SERVE ON A BED OF STIR FRY GREEN BEANS AND RED PEPPER STRIPS

HEAT IN A LARGE SAUTE PAN 1 TABLESPOON CANOLA OIL ( MEDIUM HEAT)
ADD 12 OUNCES GREEN BEANS, 1 SLICED RED PEPPER, COVER, SO NOT STIR , COOK 5 MINUTES

ADD SAUCE
1 TABLESPOON SESAME OIL, 1 TABLESPOON SOY, 2 TABLESPOON, SESAME GARLIC SAUCE OR HOISIN SAUCE
STIR , ADD TO MEATBALLS AND SERVE

RICOTTA GNOCCHI

PLACE 3 CUPS OF WHOLE MILK RICOTTA IN A SIEVE, COVER WITH PLASTIC WRAP, DRAIN IN REFRIGERATOR OVERNIGHT

IN A LARGE MIXING BOWL BEAT 2 EGGS AND 1 TEASPOON SALT, STIR INTO EGG MIXTURE 1/2 CUP GRATED PARMESAN CHEESE,
1/2 TEASPOON BLACK PEPPER, 1/4 TEASPOON FRESH GRATED NUTMEG
STIR WITH A WOODEN SPOON, SLOWLY ADD 2 CUPS A;LL PURPOSE FLOUR, DOUGH WILL BE STICKY
POUR INTO A GALLON SIZE ZIP TOP FREEZER BAG, REFRIGERATE 1 HOUR
BRING A LARGE PAN OF SALTED WATER TO A LOW BOIL
WITH SCISSORS CUT OFF ONE CORNER OF THE BAG
WITH SCISSORS IN ONE HAND, SQUEEZE DOUGH OUT OF BAG TROUGH OPEN CUT INTO THE WATER, SLICING WITH THE SCISSORS AT 1 INCH LENGTHS
VERY CAREFULLY STIR WITH WOODEN SPOON, DUMPLINGS WILL RISE TO THE SURFACE IN 2 TO 3 MINUTES

REMOVE WITH SLOTTED SPOON ONTO A PAN WITH 1 TABLESPOONS OF OLIVE OIL IN IT.
REFRIGERATE UNTIL READY TO USE
RE-HEAT IN A SAUCE OF BUTTER AND SAGE, OR MARINARA , OR SPINACH ALFREDO
SPRINKLE WITH GRATED PARMESAN AND SERVE

Parker’s Restaurant in Seneca Falls .::. Healthy Cooking with your Friendly Italians #49

General Manager Carol Hendrickson and Head Chef Jay Sands of Parker’s Restaurant in downtown Seneca Falls talk about their large menu, the success of the Seneca Falls location, and then Jim Bero shares some great recipes including the secret to the best potato salad in the world.

Recipes mentioned in this episode…

THE BEST POTATO SALAD IN THE WORLD

4 LARGE YUKON GOLD POTATOES,PEELD AND CUT INTO 2/4 INCH CUBES
PLACE POTATOES IN A POT AND COVER WITH WATER 1 INCH ABOVE THE POTATOES, ADD 1 TABLESPOON SALT
BRING TO BOIL AND SIMMER 10 TO 15 MINUTES ( TO TENDER ), DRAIN AND PLACE ON A BAKING PAN IN A SINGLE LAYER
WHILE POTATOES ARE STILL HOT MIX AND POUR OVER A MIXTURE OF 1 TABLESPOON DILL PICKLE JUICE,
1 TABLESPOON YELLOW MUSTARD, TOSS AND REFRIGERATE 30 MINUTES

DRESSING:
1/2 CUP LIGHT MAYONNAISE, 1/3 CUP SOUR CREAM OR PLAIN YOGURT, 1/4 CUP DILL PICKLE RELISH
1 CHOPPED CELERY STALK, 1/2 TEASPOON CELERY SEED,1/2 DICED ONION, 1 TABLESPOON PICKLE JUICE,
POUR OVER POTATOES, TOSS, REFRIGERATE FOR 30 MINUTES
ADD 1/2 CUP MINCED PARSLEY,2 CHOPPED HARD BOILED EGGS TO THE POTATOES AND PUT REFRIGERATE AGAIN
OPTIONAL: ADD PEAS AND CORN TO THIS LAST STEP
ADD SALT AND PEPPER TO TASTE

CRISPY ROASTED CHICKEN WINGS

6 POUNDS CHICKEN WINGS TIPS DISCARDED, WINGS SPLIT
IN A LARGE POT OF BOILING SALTED WATER, ADD WINGS AND 4 CLOVES OF SLICED GARLIC
SIMMER 8 MINUTES, DRAIN, PAT DRY
BAKE 450 DEGREES FOR 1/2 HOUR, TURN AT 15 MINUTES

COAT WITH SAUCE
SAUCE:
HEAT 1/2 CUP BUTTER, 1/2 CUP HONEY, 1/4 CUP HOT SAUCE,3 TABLESPOONS GRATED GINGER
COOK 4 MNUTES, TOSS WITH WINGS AND SERVE
GARNISH:
SPRINKLE ON TOP WINGS CHOPPED JALAPENO

LEMON BAKED FISH FILLETS

INGREDIENTS:
ZEST1 LEMON THEN CUT IN HALF AND CUT INTO SLICES, SET ASIDE 1/2 OF THE SLICES
4 TO 6 OUNCES COD OR TILAPIA FILLETS, RINSED AND PATTED DRY
2 TABLESPOONS OLIVE OIL, 1 TABLESPOON BUTTER, 1/2 CUP PANKO BREAD CRUMBS,
2 TABLESPOON FRESH DILL OR 1 TEASPOON OF DRIED DILL

COOKING:
COAT A BAKING PAN WITH NON STICK SPRAY, ARRANGE 1/2 LEMON SLICES IN A SINGLE LAYER ON BOTTOM
TOP WITH FISH FILETS, BRUSH WITH TABLESPOON OLIVE OIL, SEASON WITH SALT AND PEPPER
BAKE 450 DEGREES, 15 TO 18 MINUTES

TOPPING FOR FISH:
IN A SKILLET OVER MEDIUM HEAT ADD BUTTER, MELT, ADD PANKO, COOK UNTIL GOLDEN BROWN
REMOVE FROM HEAT TOP WITH 1 TABLESPOON OLIVE OIL, DILL , LEMON ZEST
TRANSFER FISH FILLETS TO SERVING PLATTER
TOP WITH PANKO MIXTURE, AND REMAINING LEMON SLICES