My First Mushroom

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Someone asked me today what got me started in my business; where did this passion come from?  I had to sit back a minute and think about it.  After all, I've been doing it for such a long time that I feel it was always there, but there is always a beginning to every story, and this is mine.

Growing up, I couldn't really cook.  My parents were of the era where meat was cooked until it turned to shoe leather, vegetables came from a can, and the trend for convenience and budget meant potato spuds from a box.  I rarely liked what was put in front of me, with few exceptions.

Money was used to pay bills and not to go to college, so after I graduated high school, I went to an art school in Pittsburgh via student loans.  In order to pay for room and board, I stayed with a French family and watched their young daughter and helped with the cooking.  This was an introduction into another life I had never experienced.  I was 19 and tasted my very first mushroom!  Imagine a mushroom being the catalyst to buying my first cookbook.  I actually still have it in my collection so many years later, and I am sharing my first recipe ever made that I still make to this day.

I enjoyed following the recipes and even more so, I enjoyed the results.  Little by little, without realizing it, I was laying the foundation for what would become my passion.

And then life happened.  I got married, started a family, got a divorce, and had to get a job.  I went to work for a mortgage company and ended up settling in for sixteen years.  Cooking and baking were on the back burner.

Fast forward ten years.  I remarried, and my children were pretty much grown and doing their own thing.  I had more time but still didn't really think of food as my passion, as much as it was a necessity.  I enjoyed entertaining and creating little bites for my friends that would ooh and aah, but I believe I thought it was more about the entertaining.  Then one day, I was watching a show about making cupcakes.  It was a contest, it was fun, and I started thinking what flavor I would make; I then, of course, had to make them.   How hard could cupcakes be?  After all, I was pretty good with a recipe. With a huge amount of confidence, I made my special flavor, and when I pulled them out of the oven, I was aghast to see all I had made were hockey pucks.  What?  The second try resulted in the same disgusting manner.  The challenge was on, and I was going to win.

With determination and malice, I rose to the cause of defeating my nemesis.   I researched, I watched, I read, and I discovered what I was doing wrong. Finally after several attempts: voila!   I had created a light, fluffy, and moist cupcake.  I took them into work, and they were devoured.  So naturally, I had to make more.... and then I made even more.  It was almost like once I had succeeded, the underlying bug in my bed of creativity was awoken and all I wanted to do was cook or bake.

I was like a sponge.  I couldn't read enough food magazines, watch an overabundance of food shows, or practice on too many people.  I would take my samples into my work kitchen and watch everyone enjoy.  I was loving what I could accomplish.                                

Then the market dropped out, and within a short span, my father and my youngest brother died.  It was almost like I died.  The only thing that seemed to keep me going was stirring a bowl of chocolate or finding some new hors d'oeuvre to try.  I was losing my desire to go to work.  I didn't know what to do until a friend sat me down and said, "Do what you love."  But at my age, the fear of starting over was a little overwhelming.  It wasn't until I went to my last closing and noticed "the sign" on a cup of coffee; this little quote on the side of a cup was what made me decide to take the leap.  "Follow your passion and you will find your purpose."

Today, it's been three years to the month that I have been the owner of The Twisted-Fork, and I haven't looked back. It hasn't been without difficulty, but every day is a new day, and I love it. There are learning curves everywhere, and every day I move forward with new knowledge of something to continue making my food beautiful and tasty.  I know this is the right path for me because truly... "if you follow your passion, you will find your purpose."

 

 

Garlic Shrimp

When I go to a restaurant I am my husband’s – and probably the wait staff’s – worst nightmare.  I must have it my way.  A little of this and a little of that.  If I could take a bit from each entrée it would be perfect because it seems there is always something I don’t like on every item, but something I do like on every item.

Such is the way when I look at a new recipe.  I become inspired by one recipe, but like ingredients from another and pretty soon I have a collaboration of two or three different recipes.  Sometimes it works and sometimes it doesn’t but I think tonight’s adventure did.

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This is a marriage of ingredients from 3 different recipes, inspired mostly from a Food and Wine recipe I found online.  It was a fairly quick meal to fix and although I paired it with coconut rice, you could serve it with a salad or crusty bread and it would still be a filling meal for you.

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Just make sure when you eat this, share the joy.  There is a lot of garlic in it and you know they always say that if one eats garlic, then everyone should.  Don’t worry, they’ll all love it.

On a side note…no vampires will be visiting for a while.

Garlic Shrimp

Course Appetizer, Entree
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup olive oil extra virgin
  • 1 bay leaf
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • salt and pepper
  • 1 pound shrimp, peeled and deveined
  • 1/2 red pepper, sliced thin
  • 2 stalks baby bok choy, sliced thin
  • 4 Tablespoons butter
  • 3 Tablespoons dry sherry
  • 1/2 lemon juiced about 2 Tablespoons
  • 2 Tablespoons chopped parsley

Instructions

  1. Heat oil in saucepan.

  2. Add bay leaf, garlic, crushed red pepper and saute until fragrant, approximately 3-4 minutes.

  3. Salt and pepper shrimp and add to oil mixture, cooking until shrimp are done, approximately 3-4 minutes.

  4. Add red pepper and bok choy and cook for 1 additional minute.

  5. Add butter, sherry, lemon juice and stir until butter is incorporated and melted.

  6. Add chopped parsley.

  7. Serve immediately.

Split Pea Soup, Split Decision

When it comes to the standard way of making things, or trying something new, my husband and I are typically at odds.  For Peter, lobster has to be served steamed in a shell, shrimp can be with a cocktail sauce or in scampi.  You can’t have pizza with goat cheese and you certainly can’t have pea soup without green peas.  Until now that is, because I live by a different set of rules.

Let me just give you a little background on this.  I grew up with pea soup.  It was always a staple when we had leftover ham.  It was green and thick and not very appetizing.  So it was a huge mistake on my part, when I mentioned after our ham dinner, the idea of making soup.  It turns out, much to my dismay, that he loved pea soup.

Well, I half-thought about it and when I was at the market, I picked up a bag of split peas.  Peter would be so surprised if I actually made this for him.  But visions flashed before me of the thick green paste and I immediately scrubbed that idea and threw the peas back on the shelf.  I started to walk away and out of the corner of my eyes I saw a bag with split yellow peas.  That’s right….YELLOW peas.  I never had them before, but after looking at the back of the bag and the recipe idea it gave, I thought I could make it work.  It was a good compromise.

That weekend, since it was cold and definitely feeling like a soup day, I decided to give it a try.  I cooked my ham bone down and reserved the broth and although I did refer to the bag recipe, I did change the recipe quite a bit to make it more my style.  This was working!

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The flavor was really good and the texture of the broth was more like a vegetable broth.  I was so happy because I thought his was something I could eat and Peter would love that we had split pea soup.  I really believed this was our soup of compromise.

Until my husband sat down to dinner that is.  He took a bite and it wasn’t so bad.  He took another bite and it was ok.  The third bite, he decided to tell me that pea soup was meant to be green and mushy.  This simply was NOT going to do.

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So once again we were at odds.  I loved it and he did not.  He wanted his green thick mush and I liked the texture more like a broth.  And it’s okay.  It’s okay if he doesn’t like it, because he doesn’t have to love everything I make and he has his standards.  But I will probably make it again and he will probably eat it again and complain again.   And have another two helpings again.

Do you really have two helpings if you don’t like something?

Split Pea Soup, Split Decision

Course Appetizer, Entree
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

Ingredients

  • 1 bag yellow split peas
  • 2 Tablespoons olive oil
  • 1/2 large onion, diced
  • 4 carrots, diced small
  • 2 stalks celery, diced small
  • 1 large clove garlic, minced
  • salt and pepper to taste
  • 1 cup dry white wine
  • 8 cups water, chicken broth, ham bone broth or a combination I used 6 cups chicken broth and 2 cups of my ham broth
  • 2 cups diced, cooked ham
  • Salt and pepper to taste
  • 1 cup croutons optional

Instructions

  1. Soak, rinse and sort peas per package instructions.

  2. Heat oil in a large, heavy 5-7 quart pot.

  3. Add onions, carrots, celery and cook until tender,

  4. Add garlic and cook another 1-2 minutes or until fragrant.

  5. Add salt and pepper and stir to coat vegetables.

  6. Add cup of wine and stir to deglaze, scraping up any bits from the pan.

  7. Add broth and or water and bring all ingredients to a boil. Reduce to a simmer, cover and cook until peas are tender, about 2 to 3 hours.

  8. Add ham and serve topped with croutons if desired.

A New Squash Appreciation

When I was a little girl and was given squash for dinner, I had a couple of different ideas on how to handle this undesirable vegetable.  None of them included eating it.  I either dropped it on the floor for the dog to eat, left it on my plate until it was much to cold to eat or my favorite was to mix it with cranberry sauce and pretend I was eating peanut butter and jelly.  I said it was my favorite idea, just not a good tasting one.

Over the years, I tried in vain to acquire a taste for it.  I would think I liked the way it was prepared but when I ate it or tried to make it myself it had that same appeal that it had when I was a child.  I felt I would never grow to like squash, in any form.

Lately, however, I have been venturing out and a desire for different types of squash is burning.  I have had it pan-fried in hash and roasted in soups.  When I was at the market the other day, I went totally out of the box and picked up a spaghetti squash.  I didn’t even know how I was going to prepare it, but I knew I was going to do something!

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Imagine the odds when a couple of days later I came across this recipe from Half Baked Harvest’s blog for Roasted Garlic Spaghetti Squash Lasagna Boats.  I immediately went out, bought my ingredients and prepared my version of her recipe.

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I was totally amazed!  This had everything I loved about lasagna but was made with squash.  Could it be?  Could I actually have found a squash that I really loved?  I think the answer was a big yes.  I can’t really call this a healthy meal because of the cheese in it, but I do have to say it’s slightly better than eating a dish of lasagna.  Squash versus pasta equals a healthy alternative, so we have a partial win with this one.

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To make this easier if you’re in a pinch you can always use your favorite jarred sauce and for the cheese sauce, just layer parmesan and mozzarella cheese as you would in the traditional recipe.  If you do have the time however, go all out and do it as the recipe states.  It is so worth it.

Take it from a former squash hater.  This is one recipe you’ll keep!

Crispy Chicken Thighs with Apple Cider Gravy

There are always those times when you want something easy but a bit more than a soup and sandwich.  Maybe it’s mid-week busy night or a Saturday evening with friends.  And of course it has to turn out right every time.

In conjunction with my last post this Crispy Chicken Thigh recipe from Bon Appétit goes very well with the Farro Risotto.  I have made this chicken several times and it comes out perfect every time.  If you aren’t confident in the kitchen you can still pull this off looking like a pro and the flavors will make everyone think you spent all day in the kitchen.

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The sauce is interchangeable.  If you don’t want it as sweet, use a tart apple and add more mustard.  It is really all about what you like.  Just have fun with it.  You can start with the basics of what I’ve given you and make it your own.  This is the reason I love cooking so much.

Have fun and invite friends over.  Let them think you worked all day.  Share what you love because this is what it is all about.

Crispy Chicken Thighs with Apple Cider Gravey

Course Entree
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 1 cup apple cider
  • 6 skin-on, bone-in chicken thighs about 2 1/4 pounds
  • Kosher salt and freshly ground pepper
  • 1 Tablespoon vegetable oil
  • 2/3 cup apple jelly
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons apple brandy
  • 1/2 teaspoon grated ginger

Instructions

  1. Heat apple cider over medium high heat and cook for approximately 20 minutes or until reduced by half and thickened. Set aside to cool.

  2. Preheat oven to 475 degrees F. Season chicken wit salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

  3. Transfer skillet to oven and cook 13 minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

  4. In the meantime, combine 2 Tablespoons of the apple cider (reserve remainder for another use), 2/3 cup apple jelly, Dijon mustard, apple brandy and grated ginger in a saucepot and bring to a boil. Reduce heat to medium low and let simmer for about 10-15 minutes.

  5. Pour over chicken and serve.

Farro Risotto with Roasted Squash, Apple and Kale

I love this time of year.  I’m ready after the humid, muggy summer to breathe in some fresh crisp air.  I long for my sweaters and log fires to warm the evenings.  With the falling leaves comes the desire of using the abundance of fall flavors such as sage, pumpkins, squash and apples.

Did I mention I love fall?

I’m obsessed with apples right now.  I brought several different types of apples home with me the other day from the market, preparing for an all out apple fest.  I dove in, ready to conquer the sweet to the savory. The only thing I was missing was the road side apple cider stand.

So I have my apples, I love the fall and now I have to do something with all of it.  Well, that’s easy.  I decided to make this combination of a couple of recipes I had seen…  it was everything the autumn season is all about.  Farro Risotto with Apples, Squash, Kale and Sage.  My husband is loving me so much right now.  This meal is on his diet plan since it’s fairly healthy, but it’s also got flavor, texture and comfort, and it doesn’t taste like it’s a diet plan.

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I paired this with crispy chicken thighs and an apple cider gravy which will be coming in my next post, but for now try this out.   It’s in the top ten of my husband’s all time favorites, so I think you will like it.

Put on a sweater and fill your belly with the taste of fall.  It’s a yum on the food meter!

Farro Risotto with Roasted Squash, Apple and Kale

Course Entree, Side Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 cup diced butternut squash
  • 1 Tablespoon olive oil
  • 1 cup farro
  • 5 cups chicken stock
  • 2 Tablespoons diced bacon
  • 1 small shallot, minced
  • 1 large clove garlic, minced
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • Kosher salt
  • 1/2 cup dry white wine
  • 1/2 dice and peeled Granny Smith apple
  • 1 cup chopped kale
  • 1 Tablespoon fresh chopped sage leaves
  • 1/2 cup grated Parmesan, plus more to taste
  • freshly ground black pepper

Instructions

  1. Heat oven to 400 degrees F.

  2. Toss squash with 1 Tablespoon olive oil and cook for approximately 7-10 minutes or until squash starts to brown. Remove and set aside.

  3. Soak the farro in cold water to cover for 20-30 minutes. Drain and combine with the chicken stock in a medium heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat to the farro is bubbling gently; cook until just tender, 15-20 minutes. Drain the farro over a bowl so that you can reserve the cooking liquid and set both aside in a warm place.

  4. In the same saucepan, cook bacon until mostly crisp. Add butter and oil and melt slightly and then add shallots, and garlic and cook about 3 more minutes or until fragrant.

  5. Pour in the wine and turn up the heat a little and simmer until the wine has reduced by about two-thirds, another 5 minutes or so.

  6. Add the faro, the apples, and squash and enough of the reserved chicken stock to get a slightly creamy consistency.

  7. Add the kale, sage leaves and more Parmesan and/or salt if necessary and several grinds of black pepper.

  8. Serve immediately or cover and reheat gently before serving, adding more liquid if necessary.

Cold Weather and Soup

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There comes a point in time when I am tired of the summer weather.  I know many of you won't agree with me but I long for sweaters and fires and cozy comfort.  That is probably one reason why I decided I needed to ignore the 75 degree weather in the beginning of October and make some soup.

I love soup.  It takes me back to those childhood days of tomato soup and grilled cheese sandwiches my mom would make me.  It was soup out of a can but it still gave you the warmth and cozy home feeling after the chill of the autumn air.

I had seen this soup recipe in our local newspaper and of course I couldn't leave it alone...I had to put my own spin on it.  I am so glad I did because as we were sitting around the table in our shorts and flip-flops, my husband said to me that if we weren't already married, after eating this soup he would have married me!  How is that for a testimonial on how good this was?

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This is super easy to make so even on a busy day, you can have this for your family dinner.   A salad and some crusty bread will make it a complete meal.

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Cold weather will be here soon and I will be making this again.  Heavy socks, a warm sweater and a bowl of this soup will take me back to my mom's kitchen.  I don't know about you, but it doesn't get any better than that.

 

Pesto Crusted Roasted Pork Rack

Thanksgiving is over.  Finally!!  I was really looking forward to the holiday but after a week of leftovers it’s about time it’s done.  Turkey, turkey gravy, turkey soup, turkey sandwiches and turkey hash.  Don’t get me wrong….I have always loved turkey but after a week of trying to use it all up, I was certain that I would not be eating turkey again for a very long time!

That being said, it is time for something different.  So I decided to do something a little out of the box….at least that was what I had thought..  I have never been one that liked pork chops, but the husband has always liked them.  Since I am the one in the kitchen most of the time, I have usually won that battle.

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Out shopping one day, we came across a pork rack.  A little different that the standard thick ugly pork chop I had grown up with, so I decided to give it a chance.  The husband was feeling happy.

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Not knowing the best way to make it, I did Google my idea and came up with a recipe from the Craig Mostyn Group.  Although I had never heard of this site I gave it a shot and oh boy, was I glad I did.  The pork was moist and so very flavorful.  Not the pork chops that I had come to know from the past.  I served it with roasted potatoes and wilted greens and it tasted like a dinner I would have served at a party for guests…but incredibly easy.

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I always say, when you’re tired of turkey….eat pork chops.

Pesto Crusted Pork Rack

Course Entree
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1/12-3 pound pound pork rack
  • 1 cup basil pesto (homemade or if in a pinch I use Harris Teeter’s brand)
  • 1 cup Parmesan Cheese
  • 1 cup panko bread crumbs
  • 1 Tablespoon olive oil

Instructions

  1. Preheat oven to 375 degrees F

  2. Trim pork and clean bones. Wrap bones in foil to protect.

  3. Combine pesto, Parmesan, panko and olive oil in a bowl. Mix well.

  4. Press mixture into a thick crust over the entire roast. Weigh roast and cook for 25 minutes per 1.1 pound or approximately 1 hour and 15 minutes.

  5. Allow roast to sit for at least 10 minutes prior to serving.

A Lighter Stuffed Pepper

This is my favorite time of year.  THE HOLIDAYS!  It’s about good friends, good times and good food.  (Good parties aren’t really so bad either).  Christmas is actually my favorite, with Thanksgiving a close second as far as food and parties go, but I really do love the Thanksgiving leftovers.  (I know there are more out there like me, so admit it)  Seriously, I could cook everything up, skip the dinner and just save all the food for the next day.  That is how much I love it.

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The standard turkey sandwich is one of the best ways to go, but my mom’s turkey rice soup is pretty incredible too.  The only problem is I have so many leftovers left over, that it becomes boring with the choices I have to use them all up.  I think, however, I may have stumbled on a pretty good addition to the leftover madness that ensues.

This is a recipe that I have worked out with turkey sausage and the recipe follows.  An alternative of course would be to use the equivalent of chopped turkey. If you do use the chopped turkey, it may tend to be a bit on the drier side so definitely add a bit more olive oil to the mix when you’re cooking it with the onions.  You could also add a bit of leftover gravy to keep it moist.  The options are endless!  I also used Tatsoi, which is a hardy green, sort of like a spinach or kale relative.  If you can’t find it (I found mine at the farmer’s market) you can always substitute with spinach or kale.

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The fun thing about this is you can really use anything you want.  Stuffed peppers are typically made with rice and ground beef and lots of cheese, but I’m trying to go the heart healthy way more often, so this is why I decided on this formula.  Get creative and use those leftovers up!  After all, it’s going to be another whole year before we can do this again!

A Lighter Stuffed Pepper

Course Entree
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 4 large bell peppers, cleaned out of membranes and top removed.
  • 1 cup Israel couscous, cooked according to directions
  • 1/2 onion, diced
  • 1 large garlic clove, minced
  • 1/2 cup diced tomatoes (if using canned, drain first)
  • 1/2 cup chopped Tatsoi (you can also use spinach or kale)
  • 1/2 cup crumbled goat cheese
  • salt and pepper to taste
  • 1/2 cup grated asiago, cheddar or cheese of choice (optional) for topping

Instructions

  1. Heat oven to 350 degrees F.

  2. Bring a pot of water (enough to cover peppers) to a boil.

  3. Place peppers in the boiling water and boil for 5 minutes. Remove and set aside.

  4. Cook couscous according to directions. Set aside.

  5. Add a small amount of cooking oil to a pan and add turkey sausage. Cook for about 5 minutes or until brown and break into small pieces.

  6. Add onions and garlic and cook for another 5 minutes until onions are soft.

  7. Add diced tomatoes and heat through for another 2 to 3 minutes.

  8. Add reserved couscous and stir into sausage mixture until well combined.

  9. Remove from heat and add goat cheese and Tatsoi. Stir to combine.

  10. Season with salt and pepper.

  11. Fill reserved bell peppers with sausage mixture, packing slightly. Top with additional cheese if desired.

  12. Place in a casserole dish small enough to fit tightly so they don’t fall over and bake for about 20 minutes until heated through. (they can be frozen at this point if you choose)

  13. Serve immediately.

Visiting Family

This last weekend was full of family and traveling.   It was also full of great restaurants and food.  I wasn’t able to cook anything but I had plenty of opportunities to go outside of the box and try some new things.  I was deliciously surprised at how wonderful everything tasted.

Our first dinner out was at a place called The Boatyard in Ithaca, NY.  It’s located at the tip of the Cayuga Lake.  They have a good variety of foods and my only regret was that I did not take any pictures.  To start with we had Buffalo Chicken Egg Rolls and Sizzling Potato Chips with Blue Cheese sauce.  The egg rolls were crunchy with just enough heat, filled with chicken, and a nice blue cheese and hot sauce dipping sauce.  The Sizzling Potato Chips were not what I expected but so yummy!  Potato chips shaken in a bag with Blue Cheese, Gruyère, and Parmesan and dropped on a really hot cast iron pan.  The cheese sizzles and melts, and the fragrance makes you drool.  I told my nephew that I had to try to re-create this very soon! Dinner was Ahi Tuna with a pear slaw and jasmine rice.  The tuna had been cooked to perfection and the pear slaw was a bit of sweet and crunchy, which was an excellent accompaniment.   Dessert was a sizzling chocolate chip cookie with warm caramel sauce.  All I can say is, if you are ever in the upstate region of New York, you must stop by The Boatyard and grab a meal.  YUM!

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To continue our trip we drove to Long Island to kiss and hug the husband’s grandchild.  Of course seeing our little Pickle was the highlight of the weekend, but throw in bacon, egg, cheese on a roll, a slice a pizza and bagels with scallion cream cheese and you’ve got what New York is all about.  I absolutely love the Italian markets and the deli’s up there and we always take a trip to pick up a cooler full of sausage to bring back.  And this time we added rice balls and homemade pancetta to round out the experience.  I cannot wait to use them!

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Our last night there we decided to go full Italian for dinner.  With a little discussion, we decided we would go to “da noi” in Islip, NY.  And what an excellent choice that was!    It’s a quaint little place that holds no more than twenty tables.  We were greeted warmly as soon as we walked in and the owner, who has a thick Italian accent told us the specials of the night. As soon as we sat down, drinks were ordered and the very best Bellini I’ve ever had was brought to me.  Along with our drinks, they brought homemade bread and oil for dipping and bruschetta.  The tomatoes were so sweet I knew the evening could only get better.  My husband decided to start out with baked clams casino and I got their fig, prosciutto and fresh mozzarella appetizer.  The clams were good but we decided I had made the better choice.  The sweetness of the figs and the saltiness of the prosciutto mixed with the creaminess of the mozzarella was exquisite.  I think they had made the mozzarella five minutes before they brought it out.

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For dinner, Peter ordered the veal saltimbocca and I ordered lamb ravioli with a champagne cream sauce and grapes.  I was a little hesitant in ordering that because it wasn’t anything I had ever had, but again, once we tasted everything we decided that I had chosen the best dinner option.  The homemade ravioli was light but a perfect al dente and the lamb was tender and moist.  I still have not quite figured out the ingredients in the champagne cream sauce but I will….it tasted amazing.  And surprise….what a beautiful addition the grapes were!  For a finale they brought us each a glass of chocolate wine.  That in itself was the richest dessert.  Thick and creamy like chocolate milk but it had that adult pleasure taste we all love to have in our after dinner drink.  Perhaps you will never get to experience what we did, but I hope you can.  If you are ever in this area, please make sure you get reservations and go for one of the best dinners you will ever have.  I am so glad we have family that lives there, because I want an excuse to go back.  It was absolutely amazing in taste, presentation and customer service and I would put this in my top five of restaurants I have been to.

So I didn’t have time to cook this week, but I hope I tempted your taste buds with my travels.  Weekends with family are the best, but when you mix it with excellent food, you can’t beat it!  Love to all my family and can’t wait to come back and see you again…..and can you make reservations for four?

 

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