Amazing FLX Restaurants .::. Healthy Cooking with your Friendly Italians #53

Lenny DeRenzo and Chuck Mason join Jim and Marilyn in-studio to talk about the plethora of amazing restaurants in Auburn, Ithaca, and Skaneateles not to mention Geneva, Seneca Falls and southern Seneca County. It’s a Finger Lakes Restaurant explosion during this episode that will leave you wondering where to dine next!

Recipes mentioned in this episode…

SPICE RUBBED STRIP STEAKS WITH FRESH TOMATO SALSA

RUB 4 STRIP STEAKS WITH A MIXTURE OF;
1 TABLESPOON EACH OF SALT, PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER
RESERVE 1 TABLESPOON OF MIXTURE FOR SALSA
COAT STEAKS WITH DASH OF LIQUID SMOKE AND OLIVE OIL
LET SET AS ROOM TEMPERATURE FOR 1 HOUR AND GRILL

SERVE WITH A FRESH CHUNKY TOMATO SALSA MIXED WITH THE RESERVED TABLESPOON OF THE STEAK RUB,
AND 1 TEASPOON DRY OREGANO, 2 TEASPOON BALSAMIC VINEGAR, 1/3 CUP SLICED GREEN OLIVES WITH PIMENTO,
SUCH AS WEGMAN’S SLICED SPANISH SALAD OLIVES

SHERWOOD INN CLASSIC HOUSE DRESSING (makes 4 cups)

MIX IN A BOWL, 3 TABLESPOONS DIJON MUSTARD, 11/2 TEASPOON SALT, 1 TABLESPOON GROUND BLACK PEPPER,,
1 TABLESPOON MINCED THYME, 1 TABLESPOON MINCED TARRAGON, 2 TABLESPOON MINCED BASIL
1/2 TEASPOON CAYENNE PEPPER, 2 BEATEN EGG YOLKS
POUR INTO A FOOD PROCESSOR, ADD WITH MOTOR RUNNING 21/2 CUPS RED WINE VINEGAR
CONTINUE ADDING IN A SLOW STREAM, 1 CUP CANOLA OIL, 1 CUP OLIVE OIL, 1 CUP BEEF CONSOMME
YOU CAN USE KNORR’S BEEF BOUILLON CUBES DILUTED IN 1 CUP OF BOILING WATER

STEVE CHURCHILL’S RECIPE OF MARTH STEWART’S “STEAMED LEMON PUDDING CAKES”

INGREDIENTS
NONSTICK COOKING SPRAY, 3/4CUP GRANULATED SUGAR,1/3 CUP ALL PURPOSE FLOUR, 3 LARGE EGGS, SEPARATED
2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE , 1 CUP SKIM MILK, 5 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
PLUS 1 TEASPOON FINELY GRATED LEMON ZEST, 1/4 TEASPOON SALT SEASONAL BERRIES IF DESIRED

DIRECTIONS
PREHEAT OVEN TO 350 DEGREES
SPRAY SIX 6 OUNCE RAMEKINS WITH NONSTICK COOKING SPRAY
PLACE RAMEKINS IN SMALL ROASTING PAN AND SET ASIDE
IN A MEDIUM BOWL, WHISK TOGETHER SUGAR AND FLOUR
IN A SECOND BOWL, WHISK TOGETHER EGG YOLKS AND BUTTER UNTIL WELL MIXED
WHISK IN MILK, LEMON JUICE AND LEMON ZEST
POUR EGG YOLK INTO SUGAR MIXTURE AND WHISK UNTIL SMOOTH
IN A BOWL OF A ELECTRIC MIXER FITTED WITH WHISK ATTACHMENT, WHISK EGG WHITES AND SALT UNTIL FIRM PEAKS FORM
GENTLY FOLD IN EGG WHITE INTO SUGAR MIXTURE
POUR BATTER INTO PREPARED RAMEKINS AND ADD ENOUGH HOT WATER INTO ROASTING PAN TO COME HALFWAY UP THE SIDES OF THE RAMEKINS
TRANSFER TO OVEN AND BAKE UNTIL PUFFY AND GOLDEN ON TOP, ABOUT 30 MINUTES
TRANSFER RAMEKINS TO A RACK TO COOL FOR 20 MINUTES
SERVE IN THE RAMEKINS

Casey Galloway on Gluten-Free .::. Healthy Cooking with your Friendly Italians #52

Executive Chef and Owner at Cafe XIX in Seneca Falls, Casey Galloway, is in-studio to talk about her menu at the cafe and to share some gluten-free recipes and cooking tips.

Recipes mentioned in this episode:

Garden Vegetable Gazpacho

6 Fresh Large Tomatoes
2 English Cucumbers, peeled, seeded and small diced
¾ cup red onion, small diced
½ cup green bell pepper, small diced
½ cup yellow pepper, small diced
½ cup red pepper, small diced
¼ cup chopped fresh Italian parsley
1/8 cup chopped fresh cilantro
4 TBSP fresh lime juice
48 oz. tomato juice
3 ½ tsp. sea salt

Dice and chop all of your vegetables and set aside. Take your fresh tomatoes and cut them into manageable pieces for your food processor. Puree them in the food processor with the 2 tsp of sea salt. You want the tomato mixture to be a salsa like consistency. Dump your pureed tomatoes into a large bowl. Add the tomato and lime juice to the tomato puree. Now just mix in the diced veggies and herbs and heck for seasoning ( add remaining sea salt if needed). Chill the coup until you are ready to enjoy it.

Fresh Tomato Basil Soup with Tortellini

1 small onion, diced
4 cloves garlic, chopped
8 fresh tomatoes, cut into quarters
2 tsp salt
2 cups chickens stock, or water
10 – 12 fresh basil leaves
2 TBSP Balsamic Vinegar
2 TSBP Olive Oil
1 Cup Heavy Cream
1 Bag of Tortellini

Sauté onions and garlic in olive oil until tender. Add tomatoes and salt and cook over medium heat for 2 to 3 minutes or until tomatoes start to break down. Add chicken stock and vinegar to the tomato mixture, cover and let it lightly simmer for 15 minutes. Remove from heat and add the basil and heavy cream. Puree until smooth with an immersion blender. Taste for seasoning and add more salt if needed. Place soup back on low heat and add tortellini. Let the tortellini cook for 5 minutes.
Note: If not eating the soup immediately don’t add the tortellini, it will get mushy if it sits in the liquid for too long. So just wait until you are ready to eat the soup and reheat it and add your tortellini at that time.

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