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

Matt Jones of Eleven Lakes Winery .::. Healthy Cooking with your Friendly Italians #48

Matt Jones of Eleven Lakes Winery in Canoga is in-studio to talk about the varieties of wine produced at his 6-year-old business and helps Jim and Marilyn pair the wines with three great summer recipes.


Recipes discussed in this week’s episode:

BRAISED SAVOY CABBAGE WITH WHITE WINE AND NUTMEG

INGREDIENTS:
2 TABLESPOONS UNSALTED BUTTER OR OLIVE OIL, 11/4 POUNDS SAVOY CABBAGE CORRED AND SHREDDED
1/2 CUP DRY WHITE WINE, 1 TEASPOON BROWN SUGAR, 1/4 TEASPOON NUTMEG

IN A LARGE DEEP SKILLET HEAT BUTTER OR OIL. ADD CABBAGE AND SAUTE OVER MEDIUM HEAT FOR 5 MINUTES
ADD SALT AND PEPPER, WINE STIR AND COOK FOR 5 MINUTES, ADD SUGAR AND NUTMEG, COVER AND SIMMER FOR 15 MINUTES

CHICKEN THIGHS WITH OLIVES, LEMON, ROSEMARY AND WINE

INGREDIENTS:
2 TABLESPOONS OF BUTTER, 1/4 CUP DICED PANCETTA, 8 CHICKEN THIGHS, 1/2 CUP SLICED GREEN OLIVES,
4 SLICED LEMONS, 2 ROSEMARY SPRIGS, 1/2 CUP DRY WINE, 1/2 CUP FLOUR, SALT AND PEPPER TO TASTE

IN A LARGE SKILLET SAUTE IN BUTTER THE PANCETTA FOR 4 MINUTES, TRANSFER TO A DISH , PAT CHICKEN THIGHS DRY
SEASON WITH SALT PEPPER, DUST WITH FLOUR , SAUTE IN BUTTER SKIN SIDE DOWN OVER MEDIUM HEAT FOR 4 MINUTES,
TURN OVER, SAUTE 4 MINUTES ADD OLIVES , LEMON SLICES, ROSEMARY, WHITE WINE WINE
ROAST AT 400 DEGREES 20 MINUTES AND SERVE

STRAWBERRIES WITH RED WINE AND BLACK CURRENT LIQUOR

INGREDIENTS:,
2 CUPS OF HULLED AND QUARTERED STRAWBERRIES, 3 TABLESPOONS SUGAR, 3 TABLESPOONS BLACK CURRANT LIQUOR (CASSIS)
3/4 CUP DRY FRUITY RED WINE, 1 TABLESPOON MINCED FRESH MINT, SOUR CREAM OR PLAIN YOGURT

MIX STRAWBERRIES, SUGAR LIQUOR, RED WINE AND MINT
STIR AND SERVE IN WINE GOBLETS
GARNISH WITH A DOLLOP OF SOUR CREAM OR PLAIN YOGURT