Tag Archives: Custard

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

Meet Chef Chris Kuhns of The Gould Hotel .::. Episode 46

Jim and Marilyn Bero return to the studio and welcome the new executive chef at The Gould Hotel in Seneca Falls, Chris Kuhns and marketing director Sharon Hoatland. Also, this week’s recipes, stories and cooking tips.

ROSEMARY PARMESAN SHORTBREAD

INGREDIENTS

2 CUPS ALL PURPOSE FLOOR
1 CUP CONFECTIONERS’ SUGAR
2 TEASPOONS FINELY FRESH ROSEMARY LEAVES
1/2 TEASPOON SALT
1/2 CUP GRATED PARMESAN CHEESE
1 CUP UNSALTED BUTTER AT ROOM TEMPERATURE

IN A FOOD PROCESSOR MIX THE FLOUR, SUGAR, ROSEMARY,SALT AND PARMESAN UNTIL COMBINED
ADD BUTTER IN PIECES UNTIL A SOFT DOUGH FORMS
THE DOUGH SHOULD HOLD TOGETHER WHEN SQUEEZED WITH YOUR HANDS.
ADD WATER IF NEEDED
PUT THE DOUGH ON A LARGE SHEET OF PLASTIC WRAP
FORM A LOG WITH THE PLASTIC WRAP USING THE LONG SIDE OF THE WRAP
ROLL THE DOUGH TWISTING THE PLASTIC GATHERED AT THE ENDS IN OPPOSITE DIRECTIONS
UNTIL THE LOG IS TIGHT AND COMPACT, 21/2 INCHES IN DIAMETER.
CHILL IN THE REFRIGERATOR UNTIL FIRM, ABOUT 1 HOUR

PREHEAT THE OVEN TO 375 DEGREES
LINE 2 BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS.
SLICE THE DOUGH LOG INTO 1/3 INCH SLICES AND ARRANGE ON LINED SHEETS (ABOUT 1 INCH APART)
BAKE UNTIL THE EDGES ARE JUST BEGINNING TO BROWN. 12 TO 14 MINUTES
COOL THE SHORTBREAD ON THE PANS FOR 5 MINUTES
TRANSFER TO WIRE RACKS TO COOL
STORE THE SHORTBREAD IN AIRTIGHT CONTAINER AT ROOM TEMPERATURE

ITALIAN STYLE TUNA SANDWICH

INGREDIENTS:

SALSA VERDE:
1 CUP ITALIAN PARSLEY LEAVES, WASHED AND DRIED
1/2 CUP EXTRA VIRGIN OLIVE OIL, MORE IF NEEDED
2 GARLIC CLOVES, MINCED
1/4 CUP ROUGHLY CHOPPED GREEN OLIVES ( PREFERABLY ITALIAN)
3 OR 4 ANCHOVOY FILLETS, CHOPPED
1 TABLESPOON CHOPPED CAPERS
ZEST IF 1 LEMON
PINCH OF CRUSHED RED PEPPER, SALT AND PEPPER

SANDWICH;
1 BAGUETTE OR 4 CIABATTA ROLLS
HANDFUL OF LETTUCE LEAVES, ARUGULA OR WATERCRESS
8 OUNCES BEST QUALITY OIL PACKED TUNA, DRAINED
4 HARD-BOILED EGGS
SALT AND PEPPER

IN A FOOD PROCESSOR OR BLENDER MIX THE PARSLEY LEAVES AND 1/2 CUP OF OILIVE OIL
PUT IN A BOW, ADD GARLIC CHOPPED OLIVED ANCHOVIES, CAPERS, LEMON ZEST AND RED PEPPER AND STIR WELL
SEASON WITH FRESHLY GROUND BLACK TO TASTE. THIN WITH MORE OLIVE OIL AS DESIRED.

CUT BAGUETTE CROSSWISE INTO 4 EQUAL PIECES, THEN SPLIT EACH LENGTHWISE
FOR EACH SANDWICH , LAY B READ FLAT, CRUST SIDE DOWN
SPREAD CUT SIDE WITH 2 TABLESPOONS SALSA VERDE,
PUT LETTUCE LEAVES ON 1 PIECE OF BREAD AND ARRANGE 2 OUNCES OF CUBES TUNA OVER THE LETTUCE
TOP TUNA WITH 1 EGG QUARTERED.
SEASON EGG LIGHTLY WITH SALT PEPPER
DRIZZLE WITH A LITTLE SALSA VERDE
PRESS SANDWICH CLOSED