Italian Favorites

I have been quiet for awhile. Not because I wanted to or because I was not cooking, but rather because the husband and I were traipsing our way across Europe. Two of our weeks were spent falling in love with Italian food and with every taste and every bite new ideas came to mind. I cannot count the number of times my husband said "we have to make this when we get home." From pastas and pizzas to soups, salads, pastries and gelato, we were treated to something new and exciting every day.


Although there were many great restaurants and cafes (some fabulous, others somewhat less fabulous), there were three main places that stood out in our minds and would persuade me to fly all the way back to Italy just to experience them again. So in case anyone out there is thinking about taking a trip to Italy, here are my three Italian favorites:


1. Trattoria da Fiore - San Marco 3461, Calle delle Botteghe, Venezia

My husband found this restaurant on our first night in Venice. We had no idea what to expect, but as we watched many locals stream in, we figured it must to be worth the try. We were met by a very friendly staff who seated us at the front of the restaurant right next to the window which allowed for an endless amount of people watching. The restaurant itself was simply yet nicely decorated with a full anti pasta bar that the waiters would prepare mouthwatering plates of food from. After reviewing our menu multiple times, I settled on a simple pasta with fresh crab meat and the husband ordered linguini Frutti di Mare.


Within no time, we were both served the most beautiful bowls of pasta. They were simply prepared, but each bite was perfection. We were both so impressed - and it was the simplicity of the dishes that made them so wonderful. Rather than being weighed down with thick sauces and heavy pastas, we were treated to fresh pastas dressed in light sauces and drizzled with olive oil and seafood that tasted exactly as they should. Our dishes were not over done with spice and cream, instead, they were true to their ingredients, and better for it. The only thing I could have asked for was more.


2. Trattoria le Mossacce - Via del Proconsolo, 55r, Firenze

We actually discovered this Florentine restaurant because of a rave review in one of our travel books. It was a bit of a hike from our hotel and there was a bit of a wait when we arrived, but the food made it all worth it. It is one of those places that you immediate feel like you are home upon entering. We sat at a table with one other couple and a young man who was dining alone. It was crowded with tables on top of tables, but the atmosphere was friendly and conversation entertaining. We started off by sharing a bowl of Ribolitta, a twice-cooked vegetable soup made with beans and day old bread. It was delicious, one of the best bowls of soup I've ever tasted; a dish so warming and savory, that it quickly supplanted Minestorne as my favorite Italian soup, and inspired a new obsession.  We tried about five different Ribolitta's as we made our way through Italy - but I can say with full confidence, Tattoria le Mossacce's was the best.


After our soup, I ordered Cotolette alla Milanese (Veal Cutlets Milanese), and the husband went with Osso Buco, while we shared a side of "sauteed vegetables." The great thing about our table was that we were right next to the kitchen and got to watch as three Italian men whipped up meal after meal and did so with speed. Before I had the chance to get over how wonderful our Ribolitta was, our meals were served. My veal, again so simple and paired only with lemon, was the probably the best piece of veal I've ever had. It was lightly breaded, and bursting with flavor; crisp on the outside, and tender on the inside. When the husband asked for a bite, I contemplated keeping it all for myself (then, quickly thought better of it). Although I did not get a chance to taste his Osso Buco he raved about it for weeks and from my own experience I trust that it was good. And if the first two items were not  enough, our side of sauteed vegetables (essentially, a big bowl of spinach) was incredible. It appeared to be prepared in olive oil, and again, with lemon juice. We more or less licked the bowl clean. Walking home after that meal, I think proclaimed Tattoria le Mossecca the best restaurant in all of Italy.  


3. Pizzeria Baffetto - Via del Governo Vecchio, 114, Roma

Finally, pizza. Obviously there was quite a bit of pizza in Italy. We had some great finds early on; and then there were a couple places that catered a bit too much to the America taste, disappointing us with their thick, doughy crusts and heavy mounds of plastic-like cheese. But when we made our way off of the tourist track, we found some of the best pizzas in the world.

One of our favorite pizzeria's was in Venice, but our number one place was a hole in the wall joint on a side street in Rome. We had heard of this place earlier in our trip and were told that you had to get there early because there would be a line outside the door. We knew it did not open until 6:30 p.m., so at about a quarter til we made our way over and decided to duck into an Irish bar for a quick drink before dinner. At 6:20 p.m. we left the bar and to our surprise found a line already formed outside of Pizzeria Baffetto. At 6:30 on the dot, the doors burst open and the owner made a joke in Italian, telling us they were closed for the night and told everyone "vada via!" (go away). People looked back and forth at each other not knowing what to do before the owner came back out laughing, and ushered the line inside. Again, we sat at crowded tables with other families (which, by this point, we realized was a good sign that we'd found a great place).

Our meal: bruschetta with tomatoes, mushrooms, beans, olives and prosciutto, drizzled with olive oil and topped with sea salt. Next, the thinnest pizza (I am talking about cracker thin crust) topped with fresh mozzarella, zucchini flowers, and artichokes. Although the toppings were too slim (I personally would have added more) the pizza was so thin and cooked so perfectly in a wood burning stove, that by the end of our meal we were actually contemplating ordering another one. We ended up resisting, but with that, Baffetto became our favorite pizzeria. It was the only place that we found that perfected the cracker thin crust, and the energy within the restaurant added extra points to an already fabulous meal.

There were many other places, in many other cities that we truly enjoyed (I had an amazing pumpkin ravioli and a superb stuffed squid, both in Rome) but these three, without any debate, were our favorites. Each served a different type of true Italian cooking and each left us wanting another round. So if any of you find yourselves heading to Italy, trust me when I say, you must go to these eateries. You will not be disappointed.

Oh and just in case anyone is wondering, the best gelato I had was "Peanut"- truly amazing and worth every last calorie. Adam claims his favorite was "Amaretto" (but he had at least seven "ciocolattos," so I think he might just be trying to sound cultured). I am still sticking with Peanut as the best. Perhaps someone else can make their way to Italy and cast a much needed third vote for us.

Tailgate, game and a meal?

Each fall I am presented with the same old challenge. Can I wake up early on a Saturday, tailgate all day with friends and family, go to a 4 hour long football game (many times in heat, wind, rain, or snow), walk home after the game and then cook a satisfying and tasty meal? Many Saturdays in the past, especially those which have included many guests, the answer has been no. Sometimes it is just easier (and nicer) to go out or eat leftovers. But after a day of tailgate food and beer, sometimes a nice, healthy homemade meal is what everyone really needs. So this last weekend I vowed to turn that “no” into a “yes” and I had the perfect tool to do it with: a dutch oven.

As a little kid I was never a big fan of the “one pot meals.” I stuck my nose up at the beer stews I was served, I would stare in disbelief if soup was the main attraction and I only stirred my chili around in my bowl rather than eating it. Now that I am older and cook for myself, I have come to love those one pot meals with all my heart. You can throw several different ingredients into a pot, turn it on low and let it be for hours on end. The results are tender meat, flavorful gravies, perfect vegetables and a happy family after a long day. Trust me, this method of cooking can save both you and me every Saturday this fall.

Although we did not have family in for the weekend, we had lots of friends to meet  and tailgates to hit before the big game. So first thing Saturday morning I was off to the store. I grabbed beef, onions, carrots, beef stock, mushrooms and red potatoes: my staples. The rest of the meal could be created from items already at home.

Once at home I seasoned the meat with an array of spices: rosemary, onion powder, paprika, salt and pepper. I then seared the meat in a large pan to lock in the juices.

Next I chopped up my vegetables - all at once - so that the rest of the process would be simple and quick.

I heated up a little bit of olive oil in my dutch oven until hot and then added in my sliced onions. 

After letting the onions sweat for a few minutes, I then threw in the carrots and potatoes and allowed them to begin to soften. 

After a few more minutes I added in a bit of flour so that when it came time to pour in my liquids they would begin to thicken more easily.

Finally I added in the meat, beef stock and the drippings from the pan in which I had seared the meat and raised the heat to medium-high.

To add some additional flavor I added a bit of mustard, tomato paste, a touch of cooking sherry and a splash of red wine to taste. All these flavors worked together to create a full-bodied sauce. Lastly for some richness and since I had it on hand, I added Guinness (my sister, who studied abroad in Ireland last year, was a huge proponent of this addition).

After those ingredients had cooked together for about ten minutes, I added my final ingredients: mushrooms and spices to taste.

At this point everything was ready to go. All that was needed was time to cook. I turned the flame down to low and let it dutch oven work it's magic for the next 8 hours. By the time the festivities and football game were all over, the house was bursting with the succulent smell of stew. 

Right before dinner was ready to be served, I removed the meat for the pot and put the husband in charge of slicing it. I then made a simple rue out of flour and butter. Once complete, I added the liquid from the pot, turned it on high and allowed the sauce to thicken into the perfect gravy.

The only thing left to do at this point was warm up some crusty bread for dipping, strain the vegetables from the stew pot and serve! 

This was a great meal that was much needed after a long day of football activities! It filled us up and there were plenty of leftovers to save for the rest of the week. I hope you take advantage of this slow cooking method when you need a great meal on a busy day!

And here is the quick appetizer I whipped up before dinner. I simply chopped up tomatoes and added balsamic, fresh oregano from the pot I planted earlier this summer, fresh basil, pepper and sea salt. I also made an olive tapenade. I topped bread slices witch each of the toppings, a bit of the parmesan cheese and threw it in the oven for about 10 minutes. The husband loved them and they could not have been easier to make!

Happy fall cooking to all you great chefs out there!

Birthday Celebration

We celebrated the husband's birthday last week and as tradition goes, he picked the meal of his choice - with no vetoes from me. Throughout the year, he often requests certain dishes that result in disappointed, and even quizzical looks from me. Sometimes his request are granted, others, not so much. Although he does select many of our meals (think various pots 'o meat, meatballs, meatloaf, roast beef, brisket, barbecue pulled pork, etc - are you seeing a trend here?) birthday dinners are usually more extravagant and include higher quality cuts of meat or fishes, nice wines and elegant cakes. In past years, his birthday dinners have consisted of filet mignon, beef tenderloin with mushroom gravy, twice baked potatoes, mushroom risotto, glazed carrots, chocolate ganache cake, coconut cake and various pies.  This year his selection, true to form, was all boy: Chicken Pot Pie and Pumpkin Cake. So in honor of his 26th, I attempted my first ever Chicken Pot Pie.


Having never made a Chicken Pot Pie, I skimmed a few recipes, but could not find one that met my exact expectations. With a few ideas in mind I got to work. I started off by sautéing half an onion in a bit of olive oil until fragrant. 

Next I chopped and added 3 stalks of celery to the pan and allowed them to soften for several minutes.

Once the celery had softened a bit, I add roughly 3/4-1 cup of flour and allowed the flour to heat up in the pan for a minute or two. Once warmed, I scrapped the pan loosening any scraps before adding in my liquids. 

Next, I added in the liquids: approximately 2 cups of chicken stock and about 1/2 cup of white wine and mixed the ingredients together until thick and creamy in consistency.

Once I had the right consistency, it was time to add in 1/2 cup of low-fat milk as well as 2 large chicken breasts which I had chopped earlier. I allowed the chicken to cook in the pan for about 5-7 minutes.

Once the chicken was cooked through, it was time to add all of my chopped vegetables: carrots, peas and corn. I used 4-5 large carrots, 1 cup of peas and 1 cup of corn. Feel free to include as many vegetables as you would like. It is a great way to bulk up the meal and keep it healthy. Finally, I seasoned the dish with freshly cracked black pepper, a bit of salt, and a touch of paprika. 

I cooked the mixture on the stove for a few more minutes allowing the vegetables to heat up. Once this was complete, I poured the entire mixture into a glass pan to finish off in the oven.

I have seen several other cooks make Chicken Pot Pie with biscuits on top rather than in the tradition flaky crust. The birthday boy was all for this idea, so rather than whip up a pie crust, I topped my mixture with biscuits and threw it into a preheated oven 35 - 40 minutes or just until the biscuits were golden brown and the mixture was bubbling. (Note: if the biscuits are beginning to brown before the pot pie is ready, cover the pan with tin foil to avoid burning the biscuits and continue cooking until done.)

When reheating any leftovers, you can do so in a sauce pan on the stove. Feel free to add more flour or chicken stock if necessary.

While the Pot Pie was cooking, I got to work on the Pumpkin Cake. I had recently found a recipe for Pumpkin Cake at The Spice House, a wonderful spice store that I could spend far too much money in if allowed. Their recipe seemed like just the one to finish off the birthday dinner.

First, mix white sugar, brown sugar and eggs together in one bowl.

Next, add in pumpkin and oil and mix until just combined.

Lastly, add in white flour, whole wheat flour, baking soda, salt and pumpkin pie spice. 

Pour into a greased cake pan and cook at 350 degrees for approximately 40 minutes or until done. 

The cream cheese frosting for this recipe called for Brandy. I did not have Brandy on hand, so I substituted a little Cognac instead. Here is how:

Beat butter and cream cheese until smooth.

Add in a few tablespoons of pure maple and 1 tablespoon of Cognac. Although the recipe did not call for it, I also added in a bit of cinnamon. Lastly, add in powdered sugar until the frosting is thick and spreadable. 

Once the cake has cooled, top with the frosting and celebrate another great year!

Happy birthday to my wonderful husband!

Fall Cooking: Roasted Chicken

Now that summer is officially over, we have many new things to look forward to: cooler weather, the changing of leaves, football (lots, and lots, of football), a whole new line of clothes,  campfires on crisp evenings, and so much more. Even the air smells different. Everything around us is changing - including our cooking. Fall demands both rich and spicy flavors, food that warms you from the inside out and brings back childhood memories. As the air turns colder, we have a whole new selection of  food to pick from: squash, apples, pumpkin, sweet potatoes, mushrooms, and pears are all in season. Even our techniques change, as we move away from outdoor grilling and lighter dishes, and back inside with crock pots and slow roasting. Rather than salads and barbecue we can look forward to homemade soups and stews. Fall is, quite simply, a great time to get your cook on in the kitchen.

One of the first dishes I wanted to make to celebrate this change of season was a whole roasted chicken. Its easy, affordable and one bite takes me back to days long ago. Back to when the start of a new school year and "Five Star" notebooks sent me into a tizzy of excitement, to a time when raking leaves was an adventure and not a chore, when having cold hands was a result of hard play and therefore hardly noticed, to a time when I lived in my light blue soccer uniform and Umbros were definitely the "in" thing, and when bed time was determined by the setting of the sun. Back then, my siblings and I would pour into the kitchen tired, dirty and all talking at once, and be met by the aroma of a beautiful roast chicken. Those were goods days, some of the best. This recipe helps take me back there.

Ingredients:

1 whole chicken

1 lemon

1 large onion

3-4 chopped carrots

2-3 stalks of celery

Chicken Broth

Paprika

Rosemary Leaves

Fennel Seeds

Cayenne Pepper

Sea Salt

Freshly cracked ground Pepper

Butter

Your first step is to prepare and clean the chicken. This can be an intimidating task for any first timer, but it is not as difficult as it may seems. If you have a frozen chicken you will want to completely thaw it before beginning. Start by removing the neck, giblets and kidneys from the cavity of the chicken. Next, rinse the chicken under cold tap water. Be sure to rinse inside the cavity as well. Once clean, pat down with paper towels until dry. 

Slice the onion into rings and place at the bottom of your roasting pan. On top, add the chopped carrots and celery. These vegetables will be the surface on which the chicken will sit. 

After the chicken is cleaned, rub a little bit of butter of the skin. Next, prepare the rub. To do so add the juice of 1/2 a lemon, paprika, rosemary leaves, fennel seeds, cayenne pepper, salt and pepper to taste. If you prefer a spicier flavor add more paprika or cayenne. Once complete, rub the mixture all of the chicken and inside the cavity. 

Once the chicken is smothered in the rub, place the other 1/2 of the lemon in the cavity. This will help add an extra boost of flavor.

Finally, place the prepared chicken on top of the chopped vegetables in the roasting pan. Pour about a cup of chicken broth into the bottom of the pan. Sprinkle a little bit of salt and pepper over the entire pan. 

Cook at 425 degree for an hour to an hour and fifteen minutes or until the meat thermometer registers at 170 degrees. While the chicken is cooking, baste it a few times with the broth from the bottom of the pan to add both a bit more flavor and moisture.

Once the chicken is done, remove from oven and allow to sit for 5-10 minutes before slicing. Serve with sweet potatoes, spinach and the vegetables from the pan. 

Enjoy this fall dish and after the feast if there are leftovers (we had tons!), use the bounty to make another fall supper such as chicken soup or Chicken Tetrazzini. What are your favorite dishes to make from leftover chicken? Feel free to share in the comments! 

Guilty Pleasures

I have a problem with guilt. I am always feeling guilty about something. I feel guilty when I can't figure out a way to see all my friends and extended family who come in town for football weekends. I feel guilty when I have to tell my husband that I cannot go to dinner and a movie with him Friday night because I know that I will have to work late. I feel guilty when I leave my parents house, especially when I know I won't be back for a few months. I feel guilty when one of my students wants to switch their hours, but it doesn't work with the schedule. I feel guilty when my little sister asks if there are any available parking spots left for the tailgate and the answer is no or when a friend wants to crash at our place for the weekend, but all the beds are full. I feel guilty when I see someone pushing through their early morning run after I pushed the snooze button 3 times. I feel guilty when I have to RSVP "no" to an event. I feel guilty when my husband wants to go to Pittsburgh for a long weekend, but I cannot afford to take anymore time off from work. I feel guilty when I spend too much money at J. Crew or any other store for that matter. I feel guilty when I warm up leftovers for dinner instead of cooking a real meal. I feel guilty when I have to tell an interviewee that they did not get the job. I feel guilty when my adorable little niece asks me in her I am the cutest kid in the world, you cannot say no to me voice "Aunt Laura, when are you and Uncle Adam going to live closer to my house?"

See, I have a serious problem with guilt.


The list goes on and on and my husband constantly tells me that I have to just stop allowing myself to feel guilty (as if it's that simple) because I cannot control all these things. Even as I type this I can hear him saying "you cannot always make everyone happy" or "there will be other birthday parties" which usually makes me say something like "but Jack and Sophia will only turn 1 once!" 

I don't know if I will really ever be able to conquer all my guilty feelings although I do think I have improved as of recently, but I do know that there is one thing I will never feel guilty about: homemade double chocolate chip cookies. Life's way too short not to enjoy these guilty little pleasures and they can be a great comfort when that ugly, pain in the side friend "guilt" stops by for yet another visit.

Double Chocolate Chip Cookies (adapted from Williams-Sonoma) 

Start by getting all of your ingredients together. You will need unsweetened chocolate, flour, brown sugar, white sugar, salt, baking powder, butter, shortening, one egg, vanilla, and chocolate chips. You will also need at least two mixing bowls and cookie sheets, a cutting board, a sharp knife, mixing utensils (wooden spoon and rubber spatula), a double boiler if you have one, otherwise a simple bowl will work.  

1. Chop 1 ounce of unsweetened chocolate. 

2. Melt chocolate and set aside.

3. Mix together a total of 8 tablespoons of fat from the butter and shortening. Depending on your preferences, you can do a ration of 7:1, 6.5:1.5, 6:2 or any other combination. I personally would not use more shortening than butter, but this is an opportunity to try different combinations to discover which way you most prefer the texture of your cookies (don't be afraid to experiment!). Also add in 2/3 cup of brown sugar and 1/4 cup of granulated sugar. Mix all together.

4. Add in the 1 ounce on melted chocolate.

5. Mix in one egg at room temperature and 1 1/4 teaspoons of vanilla. 

6. Slowly, add in a cup of flour, a quarter teaspoon of salt, and 1 1/2 teaspoons of baking powder. Mix only until combined.

7. Finally, add in at least one cup of chocolate chips. You can add more if desired or you can add in a mixture of semi-sweet and dark chocolate chips. 

8. Scoop 12 spoonful of dough onto the cookie sheets. Bake at 350 degree for 15 minutes. Do not over cook. Since these are chocolate cookies, it will be a bit more difficult to tell if they are browning. They should not require more than 15 minutes.

 9. Once cooked, remove from cookie sheet with a metal spatula and allow to cool.

There are plenty of things in life that we will all inevitably feel guilty about whether or not we actually should feel guilty. Don't feel guilty when you have one of these. Just enjoy! Life's just too short not to. And if nothing else, you can bring them to the next birthday party!