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

Healthy Cooking, , , , , ,

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

Healthy Cooking, , , ,

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

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

Healthy Cooking, , , , , , , ,

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

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

Healthy Cooking

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

Sal Franzone of Ciccino’s .::. Healthy Cooking with your Friendly Italians #54

Healthy Cooking, , , , ,

The founding owner of Ciccino’s in Waterloo and Geneva, Sal Franzone is in-studio to talk about the many items on their menu and plans for the future as they close in on 20 years in business next Spring.

Recipes mentioned in this episode:

LINGUINE WITH LEMON AND CREAM SAUCE
(fresh tasting, super fast to make yet elegant, enough to serve to company)

LEMON AND CREAM SAUCE

SAUTE 8 SLICES OF PROSCIUTTO CUT INTO STRIPS IN 4 TABLESPOONS UNSALTED BUTTER, LOW HEAT, 1 MINUTE
ADD 1 CUP CHICKEN BROTH, COOK 1 MINUTE, STIR IN 1/2 CUP OF HALF AND HALF, 1/4 CUP LEMON JUICE, 4 TEASPOON LEMON JUICE
COOK,LOW HEAT, 2 MINUTES
SEASON WITH FRESH GROUND BLACK PEPPER AND KOSHER SALT
ADD: 1/2 POUND LINGUINE COOKED AL DENTE AND 1/2 CUP PASTA WATER, COOK 1 MINUTE
PLACE IN SERVING PLATTER, STIR IN 1 CUP GRATED PARMIGIANA REGGIANO
GARNISH WITH LEMON ZEST AND FRESH MINCED PARSLEY AND SERVE

GRILLED WINGS OR DRUMSTICKS

MARINATE 12 WINGS OR DRUM STICKS IN A MIXTURE OF:
1 CUP YOGURT , 1/4 CUP OIIL, 2 TABLESPOONS GRATED GINGER, 2 TABLESPOONS LEMON JUICE, 2 TEASPOONS HONEY
2 TEASPOONS PAPRIKA, 1 TEASPOON GRAM MARSALA, 3/4 TEASPOON DRIED ONION FLAKES, 3/4 TEASPOON DRIED GARLIC FLAKES
1/2 TEASPOON BLACK PEPPER, 1/2,TEASPOON SALT, 1/4 TEASPOON CAYENNE
REFRIGERATE 1 HOUR
GRILL 6 TO 8 MINUTES PER SIDE
SERVE WITH RAITA SAUCE

RAITA SAUCE:

HEAT OVER LOW HEAT AND COOK UNTIL LIQUID HAS EVAPORATED:
1 CUP DICED MANGO,, 1/4 CUP DICED ONION, 2 TABLESPOONS LIME JUICE, 1 TABLESPOON SLICED SERANO PEPPER,
1 TABLESPOON HONEY, 2 TEASPOONS GRATED GINGER, 2 TEASPOONS MINCED GARLIC, AND1/2 CUP WATER.

REFRIGERATE 1 HOUR AND MIX WITH 1 CUP YOGURT, 1/4 MINCED CILANTRO

EASY GARLIC SHRIMP
(easy as -one- two:-three)

2 POUNDS SHRIMP (16 TO 20 COUNT PER POUND),
SHELL, DE-VEIN, RINSE IN COLD WATER AND PAT DRY

HEAT 1/4 CUP EXTRA VIRGIN OLIVE OIL, 1/4 CUP UNSALTED BUTTER, SAUTE SHRIMP OVER HIGH HEAT 5 MINUTES
STIRRING ALL THE TIME, SEASON WITH SALT AND BLACK PEPPER
REMOVE THE SHRIMP TO SERVING PLATTER, AND SPRINKLE WITH RED PEPPER FLAKES
ADD 3 CLOVES MINCED GARLIC TO SAUTE PAN. COOK OVER MEDIUM HEAT FOR 1 MINUTE
POUR OVER SHRIMP
SPRINKLE WITH MINCED PARSLEY AND LEMON WEDGES.

ITALIAN CANNED TUNA IN OIIVE OIL WITH GARBANZO BEANS AND CAPERS IN BALSAMIC VINEGAR

MIX TOGETHER: 1 CAN GARBANZO (CECI) BEANS DRAINED, 4 TABLESPOON OLIVE OIL, 2 TEASPOONS CAPERS, 1/4 CUP THIN SLICED CELERY.
2 TABLESPOON BALSAMIC VINEGAR, 2 TEASPOONS RED CHILI FLAKES, 1/2 TEASPOON DRY OREGANO , 2 TORN FRESH BASI L LEAVES
1 MINCE GARLIC CLOVE, PINCH OF SALT AND PEPPER, 1- 6 OZ CAN ITALIAN TUNA IN OLIVE OIL ( DO NOT DRAIN OIL)
LET SET 15 MINUTES
SERVE ON SLICED OF ITALIAN BREAD
TOP WITH STRIPS OF ROASTED RED PEPPERS

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

Healthy Cooking, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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

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

Healthy Cooking, , , , , , , , ,

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.

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

Healthy Cooking, , , ,

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.

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

Healthy Cooking, , , , , , , , , ,

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

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

Healthy Cooking, , , , ,

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

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

Healthy Cooking, , , , ,

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

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

Healthy Cooking, , , , , , , , , , ,

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

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