Ladies Night at The Gould .::. Healthy Cooking #59

Chuck Mason, bartender at The Gould Hotel in Seneca Falls, is in-studio to talk about Wednesday nights at The Gould and how to make two seasonal martinis.

RECIPES MENTIONED IN THIS EPISODE:

BOEUF (BEEF) BOURGUIGNON

6 STRIPS BACON CUT IN 1/2 INCH PIECES
SAUTE IN FRYING PAN, MEDIUM HIGH HEAT, 3 MINUTES, REMOVE TO PAPER TOWEL
CUT INTO 11/2 INCH CUBES 3 POUNDS BEEF CHUCK, SEASON WITH SALT AND PEPPER
SAUTE IN A DUTCH OVEN OVER MEDIUM HIGH HEAT 2 TABLESPOONS OLIVE OIL
ADD BEEF CUBES, DO NOT CROWD, COOK IN BATCHES, BROWN ON ALL SIDES, 4 TO 5 MINUTES, REMOVE TO PLATE
ADD 2 MINCED ONIONS AND 2 MINCED CARROTS , COOK 4 MINUTES, REDUCE HEAT TO LOW
ADD 3 TABLESPOONS FLOUR, STIR AND COOK FOR 2 MINUTES
ADD BACON AND BEEF CUBES, ADD 1/4 CUP OF BRANDY, FLAMBY
ADD 3 CUPS RED WINE (FULL BODIED)
ADD 4 1/2 CUPS BEEF STOCK, 1 TABLESPOON TOMATO PASTE, 1 BAY LEAF,4 MINCED GARLIC CLOVES
SEASON WITH SALT AND PEPPER
BRING TO A SIMMER
COVER AND PUT IN 350 DEGREE OVEN FOR 2 HOURS

SAUTE IN 2 TABLESPOONS BUTTER 1 POUND OF WHITE OR BROWN MUSHROOMS CUT INTO QUARTERS
COOK FOR 5 MINUTES, REMOVE, SET ASIDE
ADD 1 TABLESPOON BUTTER, ADD 7 OUNCES BLANCHED AND PEELED PEARL ONIONS, COOK 5 MINUTES
ADD 1/2 CUP WATER, COVER AND COOK 3 MINUTES
ADD TO BEEF MIXTURE,COOK FOR 5 MINUTE REMOVE FROM OVEN , CHECK FOR SEASONING

ADD 3 TABLESPOONS CHOPPED PARSLEY AND SERVE

CENTER CUT PORK CHOPS WITH ONION AND APPLE

4 11/2 INCH THICK PORK CHOPS ( SLASH THE EDGES OF CHOPS IN 1 OR 2 PLACES TO PREVENT CURLING
RUB CHOPS WITH A MIXTURE OF 1 TABLESPOON DRY SAGE, 2 TEASPOONS SALT, 1/2 TEASPOON BLACK PEPPER
WRAP IN PLASTIC WRAP AND REFRIGERATE OVER NIGHT
HEAT 2 TABLESPOON OLIVE OIL IN A FRYING PAN, MEDIUM HIGH HEAT, ADD PORK CHOPS, COOK 2 MINUTES PER SIDE
REDUCE HEAT TO MEDIUM, COVER, COOK 4 TO 5 MINUTES
SET ASIDE, COVER WITH FOIL TO KEEP WARM

ADD TO PAN
1 THIN SLICED YELLOW ONION, 1 THIN SLICED GRANNY SMITH APPLE, SAUTE 5 MINUTES
ADD 1/2 CUP DRY VERMOUTH OR WHITE WINE
DEGLAZE SCRAPPING UP ALL THE BROWN BITS
POUR OVER PORK CHOPS AND SERVE

Lisa VonBergan & History of Red’s Place .:. Healthy Cooking with your Friendly Italians #58

Lisa VonBergan, manager at Red’s Place in downtown Seneca Falls talks about some of the great food and amazing history to come out of their business in downtown Seneca Falls over the past 44 years.

Recipes mentioned in this episode:

BAKED  AROMATIC SALT RUBBED CHICKEN THIGHS ON A BED OF LEMON SLICES

AROMATIC SALT:
PLACE IN A FOOD PROCESSOR
1 CUP KOSHER SALT, 2 CLOVES GARLIC CHOPPED, ZEST OF 2 LEMONS,11/2 TEASPOONS CHOPPED FRSH ROSEMARY,
1/2 TEASPOON FRESH GROUND PEPPER
PULSE UNTIL SLIGHTLY GROUND, STORE IN A AIRTIGHT CONTAINER BURY IN THE MIXTURE 1 CLOVE OF GARLIC, AND 1 BAY LEAF,
REFRIGERATE: KEEPS FOR 3 MONTHS

RUB 6 CHICKEN THIGHS ( BONE IN SKIN ON)  WITH SOME OF AROMATIC SALT, WRAP IN PLASTIC , REFRIGERATE FOR 8 HOURS
IN A NON STICK SKILLET, BROWN THE THIGHS IN OLIVE OIL OVER MEDIUM HIGH HEAT SKIN SIDE DOWN, 6 MINUTES PER SIDE

IN A BAKING DISH PLACE 1 SLICED LEMON ON THE BOTTON,  COVER WITH THIGHS
DEGLAZE SKILLET WITH 1/3 CUP OF WATER AND JUICE OF 1 LEMON, COOK 4 MINUTES
POUR OVER THE THIGHS, BAKE 425 DEGREES 20 MINUTE
REMOVE TO SERVING PLATTER, COVER, LET STAND 5 MINUTES AND SERVE

BAKED PENNE WITH MEATBALLS

IN A SAUCE POT COOK OVER LOW HEAT :
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, 2 CLOVES OF MINCED GARLIC, 1/4 POUND CHOPPED PANCETTA,
2 CANS (14 0Z) DICED TOMATOES, 1/3 CUP CHOPPED PARSLEY ,SIMMER COVERED 20 MINUTES, SEASON WITH SALT AND PEPPER
ADD 16 FROZEN STORE BOUGHT MEATBALLS (IE WEGMAN’S BRAND), SIMMER 10 MINUTES

IN A BAKING DISH ADD 1 POUND COOKED PENNE (AL DENTE), 1 CUP PASTA WATER, 1 CUP RICOTTA
1/3 CUP GRATED FONTINA,  ADD MEATBALLS AND SAUCE, MIX
SPRINKLE WITH GRATED PARMESAN, DRIZZLE WITH OLIVE OIL
BAKE 20 MINUTES AT 400 DEGREE AND SERVE

STEAMED CLAM STEW WITH CELERY, BEANS, AND  ITALIAN SAUSAGE

IN A LARGE POT OVER LOW HEAT COOK:
1/4 CUP OLIVE OIL, 4 CLOVES MINCED GARLIC, 2 STALKS CHOPPED CELERY (RESERVE LEAVES),1 SLICE HOT CHILI PEPPER,
OR HOT PEPPER FLAKES, 3 POUNDS OF MANILA CLAMS ( OR SIMILAR), 1/4 CUP WATER,
COVER , COOK MEDIUM HIGH HEAT 4 MINUTES OR UNTIL OPEN
ADD: 1/4 CUP CANNED CANNELLI NI  BEANS WITH LIQUID THAT HAS BEEN PURED, 1 CUP WHOLE CANNELLIINI  BEANS WITH LIQUID,
1/2 POUND ITALIAN SAUSAGE COOKED AND SLICED INTO 1/4 INCH  SLICES, 1/3 CUP CHOPPED FRESH PARSLEY,
CHOPPED RESERVED CELERY LEAVES
COVER COOK MEDIUM HEAT, 4 MINUTES
SERVE WITH LEMON WEDGES AND CRUSTY ITALIAN BREAD FOR DUNKING

Bill Legott, Geneva restauranteur in-studio .::. Healthy Cooking with your Friendly Italians #57

Bill Legott, owner of Club 86 and Torrey Park Grille in Geneva along with Bagels, Cakes & More and Abigail’s Restaurant, was in-studio as a guest on Healthy Cooking with Jim & Marilyn Bero on Tuesday afternoon to discuss his rich family history and traditions that have led the Legott family to grow their restaurant businesses over the decades.

RECIPES MENTIONED IN THIS EPISODE:

FROM THE KITCHEN OF MATT BERO AND THE STOMACH OF HIS SON MAX AND HIS GRANDMA AND GRANDPA
(A PASTA SAUCE THAT ALL KIDS LOVE)

INGREDIENTS:
2 CUPS DICED SWEET ONIONS, 4 CLOVES MINCED GARLIC, 2 BAY LEAVES, 1 TABLESPOON OLIVE OIL,
1 TABLESPOON UNSALTED BUTTER,1/4 TEASPOON RED PEPPER FLAKES, 3 CUPS SHREDDED CARROTS,
1 BOTTLE DRY WHITE WINE ( PREFERABLY PINO GRIGIO,1 POUND GROUND TURKEY OR PORK,
1 28 OUNCE CAN OF DICED SAN MARIZANO TOMATOES, 1 TABLESPOON BALSAMIC VINEGAR,
1 TABLESPOON HONEY, 1 TABLESPOON THINLY SLICED FRESH BASIL, 1T EASPOON DRY OREGANO

COOKING:
IN A LARGE POT OVER MEDIUM HEAT ADD ONIONS, GARLIC, BAY LEAVES, RED PEPPER FLAKES, COOK 10 MINUTES
ADD TO DEGLAZE 1 CUP OF WINE ADD MEAT AND CARROTS AND BROWN, ADD THE CAN DICED OF TOMATOES COOK FOR 15 MINUTES
ADD THE REST OF THE WINE AND SIMMER FOR 20 MINUTES
ADD VINEGAR, HONEY, BASIL, OREGANO
SERVE WITH YOUR FAVORITE COOKED PASTA OF CHOICE AND GARNISH WITH GRATED PARMESAN CHEESE.

WEGMAN’S CAULI CREAM

INGREDIENTS:
10 CUP WATER, 6 TABLESPOONS LEMON JUICE, 2 TEASPOONS SALT,
1 CAULIFLOWER ( 3 POUNDS), CORED, TRIMMED,CUT INTO FLOWERS

COOKING;
HEAT IN A LARGE POT , WATER, LEMON JUICE, 1 TEASPOON SALT, BRING TO BOIL ADD CAULIFLOWER, SIMMER 20 MINUTES
RESERVE 1/4 CUP COOKING WATER
DRAIN IN A COLANDER FOR 10 MINUTES
PUREE IN A FOOD PROCESSOR OR BLENDER CAULIFLOWER, 1 TEASPOON SALT, RESERVED COOKING WATER
PUREE IN 2 BATCHES

WEGMAN’S PASTA AND CAULI CREAM WITH BROCCOLI AND TOMATO

INGREDIENTS:
1 PACKAGE BARILOTTI PASTA, 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, 1 PINT GRAPE TOMATOES,
1 PACKAGE (16 OZ) FROZEN BROCCOLI,1 CUP CAULI CREAM, 1 JAR (6.7 OZ) BASIL PESTO, 2 TABLESPOONS GRATED PARMESAN CHEESE

COOKING;
HEAT IN STOCK POT OLIVE OIL, ADD , COOK STIRRING 3 TO 5 MINUTES GRAPE TOMATOES,FROZEN BROCCOLI, 1 CUP PASTA WATER,
AND CAULI CREAM, BASIL PESTO, PARMESAN , SEASON WITH SALT PEPPER, ADD COOKED BARILOTTI PASTA( AL DENTE)
STIR COOK 1 MINUTE AND SERVE

WEGMAN’S FETTUCCINE CAULI CREAM WITH ROTISSERIE CHICKEN AND BROCCOLI

INGREDIENTS:
1 BOX DRY FETTUCCINE COOKED ACCORDING TO THE DIRECTIONS ON THE PACKAGE, 1 CUP CAULI CREAM, 1 CUP PASTA WATER.
1 CUP GRATED ITALIANS BLEND CHEESE, 3 CUPS CUBED ROTISSERIE CHICKEN,
1 16 OZ. PACKAGED FROZEN BROCCOLI COOKED ACCORDING TO TO DIRECTIONS

COOKING:
IN A STOCK POT HEAT CAULI CREAM, RESERVED PASTA WATER AND CHEESE
SIMMER STIRRING CONSTANTLY, ADD COOKED AL-DENTE FETTUCINI, BROCCOLI, CHICKEN
STIR: SEASON WITHE SALT AND PEPPER, SERVE

Finger Lakes Pretzel Factory & Bakery .::. Healthy Cooking with your Friendly Italians #56

Meet Laura and Paul Bentz, owners of the Finger Lakes Pretzel Factory & Bakery in Seneca Falls and Skaneateles. They discuss their process for making a delicious variety of pretzels, how they came to open their location in Seneca Falls, and the many additional items available including flavored soda and cheesecake.

Recipes mentioned in this episode…

CRUSTY ITALIAN BREAD
THANKS TO PETER KOCH

INGREDIENTS:
1 CUP ROOM TEMPERATURE SELTZER WATER, 1 TEASPOON SALT, 1 TABLESPOON HONEY, 1 TABLESPOON OLIVE OIL
21/4 CUP BREAD FLOUR, 3/4 CUP SEMOLINA.1!/2 TEASPOON MACHINE YEAST

PUT IN BREAD MACHINE ON DOUGH SETTING
WHEN BREAD MACHINE IS FINISHED, LEAVE IT SITTING IN THE BREAD MACHINE FOR ANOTHER 45 MINUTES

TAKE OUT OF BREAD MACHINE, PUNCH DOWN AND FORM INTO A LOAF AND PUT FORMED LOAF ONTO PIZZA STONE
OR CLOCHE WITH CORN MEAL SPREAD ON THE BOTTOM OF THE STONE OR THE CLOCHE

COVER WITH A TOWEL AND LET RISE FOR ANOTHER 45 MINUTES
WHEN IT HAS RISEN, PUT FIVE SLASHES IN THE TOP CROSSWISE ACROSS THE TOP AND SPRITZ LOAF WITH WATER

BAKE IN 450 DEGREE OVEN, UNCOVERED FOR 25 MINUTES. WHEN YOU PUT THE BREAD INTO THE OVEN,
TOSS ON A CUP OF ICE CUBES. IT MAKES IT CRUSTIER

HEIRLOOM TOMATO JAM
THANKS TO SHERI TILLETT

11/2 POUNDS HEIRLOOM TOMATOES CORED AND FINELY CHOPPED, DRAIN IN A COLANDER 1/2 HOUR, 1 CUP WHITE SUGAR
2 TABLESPOON FRESHLY SQUEEZED LIME JUICE, 1 TABLESPOON FRESHLY GRATED GINGER, 1 TEASPOON GROUND CUMIN
1 TEASPOON GROUND CINNAMON, 1/8 TEASPOON GROUND CLOVES, 1 TEASPOON KOSHER SALT PLUS A LITTLE MORE TO TASTE
2 SEEDED AND MINCED JALEPENO PEPPERS

ADD ALL INGREDIENTS TO A MEDIUM HEAVY BOTTOMED POT ( CAST IRON WORKS BEST) STIRRING TO COMBINE.
BRING MIXTURE TO A BOIL OVER MEDIUM-HIGH , REDUCE HEAT TO LOW AND SIMMER FOR 1 HOUR AND 15 MINUTES
THE MIXTURE WILL START OUT WATERY, BUT REDUCE TO A JAM-LIKE CONSISTENCY.
STIR OCCASIONALLY TO AVOID BURNING THE BOTTOM. SEASON TO TASTE WITH ADDITIONAL KOSHER SALT AND LIME JUICE.

LET COOL COMPLETELY, THEN TRANSFER TO AN AIRTIGHT CONTAINER. STORE IN THE REFRIGERATOR FOR 2 TO 3 WEEKS.

ZUCCHINI FRITTERS

1 POUND ABOUT 3 ZUCCHINI GRATED , SQUEEZE OUT THE MOISTURE WITH A CLOTH TOWEL
MIX WITH 1 CUP FINELY CHOPPED ONION, 1/2 CUP FLOUR, 1/4 CUP CHOPPED FENNEL STALKS 1 TEASPOON DRY DILL,
1 TEASPOON BAKING POWDER, 1/2 TEASPOON OREGANO , 1/2 TEASPOON NUTMEG
ADD TWO BEATEN EGGS , 1/2 TEASPOON SALT AND 1/4 TEASPOON PEPPER

MAKE INTO PATTIES 3 INCHES BY 1/4 INCH THICK

SAUTE INTO OIL 1TO 3 MINUTES
SPRINKLE WITH FETA AND SERVE