Recipe #10: Salsa

Before I delve into this recipe... I'm sorry it has taken me so long to update. I am so completely focused on winning another contest right now that it's taken up so much of my time! But no worries, it'll be over this week. If you'd like to vote for me, you can do so right here. Otherwise, read on!

I can't take credit for this entire recipe -- the basis of it came from a friend's mom who could make the best salsa and pico de gallo I have ever had. I have changed it up a little though, and hopefully she'd still be happy with it. I can't tell you how many times I enjoyed this salsa (which I think is best served warm) with tacos, burritos or even just chips. It's so flavorful, and so worth the time it takes waiting for the veggies to be ready. For me, "salsa" you can buy in a jar just isn't real. I live in San Diego for a few years, and learned to really appreciate salsa (or hot sauce, since that's what most there call it), and other than this one, I've yet to find anything on the east coast that can come close! Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Salsa

Prep time: 40 minutes
Cook time: 45 minutes

Ingredients
5 Roma or Plum tomatoes
1/2 jalapeno pepper*
3 cloves garlic*
1 teaspoon onion salt
1/2 teaspoon garlic powder
handful cilantro, chopped
1/2 cup chopped onion (about half a small onion)
3 tablespoons salt

Tools
food processor
large pot

Remove cores of tomatoes. Though it won't affect the taste, removing them now saves you from removing them later and a) burning yourself, and b) ending up with a chunk of tomato core in your salsa.




Bring two quarts of water and 3 tablespoons salt to a boil, add tomatoes and jalapeno pepper. Cook until skin is falling off tomatoes, or split and visibly pulling away from the flesh.



Remove tomatoes and pepper from water, and set aside. Let cool for at least 30 minutes.



When cool enough to handle, remove skin from tomatoes. The skin should fall/peel off easily. Keep tomatoes as intact as possible, but discard skins.



Place tomatoes and juice rendered while peeling in food processor, along with garlic, onion salt and garlic powder. Puree.



Reserve tomatoes, and place jalapeno pepper in food processor, process til pureed. Add 1/4 pepper puree to tomatoes, and taste. Add more to increase heat. When desired heat is reached, add chopped onion and cilantro.

Serve warm, garnish with cilantro.




*Comments:
-Jalapeno: If you can't find fresh jalapenos, it's okay to substitute long, serrano, or Hungarian wax peppers. Just use the same method of a) pureeing the pepper separately from the tomato, and b) adding the puree little by little. It's easy to increase the spice -- it's nearly impossible to take it away.

-Garlic: I don't usually use fresh garlic when I cook, unless it's going to be almost raw in the dish. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. For this recipe, if you use the jarred garlic, use two tablespoons.

-Onion/cilantro: When I make this salsa, I purposely do not add the onion or cilantro into the food processor. For one, I like pieces of onion, whole. That said, I do chop it VERY finely before adding it. As far as the cilantro goes... you can add less, if it's not a flavor you love. To me, it is authentic Mexican, but to others, it tastes like soap. Be sure NOT to chop it ahead of adding it. Aside from looking prettier, cilantro has a tendency to become somewhat gummy when you chop it finely. You're better off tearing and adding whole leaves that will flavor the salsa, but are big enough for you to avoid if you don't like the flavor engulfing your entire bite.

Enjoy!

Restaurant Review: Wholly Cannoli, Worcester

After hearing about them on Phantom Gourmet, my husband and I decided to try Wholly Cannoli on Grafton Street in Worcester for our giving-dessert-as-a-thank-you-gift needs this past Sunday night. Though we had to make a beeline to get there by closing (7 p.m. on Sundays), it was convenient that they were even open Sunday nights whereas we'd be out of luck with most other bakeries. Though I'd heard good things on Phantom and had high hopes since even their website says they have the largest selection of cannolis on the east coast, I really thought, how bad can a store full of Italian pastries be?

I was pleasantly surprised to see that this wasn't just a little hole (whole?) in the wall (not that I wouldn't have gleefully ordered up a plethora of desserts had it been); there are several tables where you can sit and enjoy your baked goodness, but of course, they also do quite the take-out business. The selection -- not just of cannoli, but also cookies, cakes, and individual pastries is absolutely overwhelming.

As much as I would have liked to sample something from each category, I was there on a mission: cannoli. Delicious cannoli, and nothing else... until I laid eyes on a heavenly confection known as a "Dynamite Stick." I don't even know what they are, I thought, but "Two of those, please." Three caramel swirl cannoli, one white chocolate raspberry, two pumpkin pie, two chocolate chip, one Snickers, one tiramisu and two others that I don't recall the names of, but they had tiny peanut butter and chocolate chips on the end (I'm not a peanut butter person, but figured one of our guests may be) completed my order. I was impressed that the young lady behind the counter gently placed each pastry in the oversized box, and as a result, they were all in perfect condition when we went to dig in.



They all looked great, but admittedly... I was most excited about the "Dynamite Stick." When I got home (and immediately devoured one), I discovered that not only is it NOT a candy bar, it is quite possibly the most delicious dessert I've ever eaten. The Dynamite Stick is sweetened ricotta cheese, slathered in caramel, and covered in a hard chocolate shell. There is a coating on the chocolate also -- maybe cake crumbs? -- but I couldn't tell what it was. Not that it mattered, it could have been pickled cricket heads and I would still have delighted in every bite.

I didn't try every flavor, but can personally recommend the tiramisu and caramel varieties. They are as pretty to look at as they are tasty.

My one gripe with Wholly Cannoli is only their prices. For one dozen cannoli and two dynamite sticks (which are $4 each), the total came to $48. That's not to say that the food wasn't worth it, but if you're looking for tasty on a budget, especially for a crowd, you might be better off checking out a different shop in Worcester or a neighboring town. I should note, however, that their occasion cakes, which range from 8-inch round ($12.95) to full sheet ($60) and come in a vast variety of flavors, do seem very reasonably priced.

That said, the food was delicious, and it looked like a cute place to stop for a quick meal -- they also have a few breakfast offerings and a lunch menu with sandwiches on foccacia bread, pizza, wraps and salads -- and definitely a dessert, eat-in or take-out. If you have the extra dough (get it?) to spend, and you're looking for truly tasty and unique cannoli creations, Wholly Cannoli is the way to go.


Wholly Cannoli
490 Grafton Street
Worcester, Mass., 01604
(508) 573-0224
http://www.whollycannoli.com

Hours:
Monday - 7 a.m. to 7 p.m.
Tuesday - 7 a.m. to 7 p.m.
Wednesday - 7 a.m. to 7 p.m.
Thursday - 7 a.m. to 9 p.m.
Friday - 7 a.m. to 9 p.m.
Saturday - 7 a.m. to 9 p.m.
Sunday - 7 a.m. to 7 p.m.

My major award! I won, I won, I won!

I knew all those years of watching way too much Bravo and twittering (or tweeting?) way too often would eventually pay off. And boy, has it. Behold... my major award, courtesy of Top Chef Masters contestant (and runner up) Michael Chiarello.



I'd like to introduce you to my five new children -- chef's knife one, bread knife, paring knife, chef's knife two, and their big brother, santoku knife.

A few months ago, while on maternity leave (of course), I entered a giveaway for the knives -- which were part of the Top Chef Master's Tool Box giveaway promotion -- at Chef Chiarello's website. Imagine my surprise when the day before my birthday, I got an email from someone at NapaStyle, Michael's (yes, we're on a first name basis... he even tweeted me personally while I was bragging on Twitter about having won them. Seriously. Life = made) company that I had won the giveaway. Happy birthday to me!

They finally arrived on Friday after being on back order, and I'm so excited to use them, I'm deliberately thinking of recipes that involve lots of chopping for this week.

I'm already in love with my knives, and if you want to buy them, you can find them here (santoku knife), and here (chef's and paring knives). The others, I believe, are not sold separately, and thus I just consider my "major award" that much more special!

(Side note: Though I did not win this, and the cost of it would probably negate my freebie, check these out. I think this is the coolest invention since sliced bread -- I slay me! -- and just might ask Santa for them for Christmas!)

Recipe #9: Chocolate Beignets

While I have never myself had these outside of my own experience cooking them, my husband had. Beignets (prounced "ben-yays") are a sort of New Orleans style doughnut, minus the whole circle-with-the-middle-cut-out aspect. At the legendary Cafe Du Monde in New Orleans, they are topped with powdered sugar and served with cafe au lait. Well, I may not have gone the very traditional route -- though if you'd like to, visit the cafe's website, where you can buy their beignet mix -- and I substituted hot chocolate for the coffee, I think these beignets came out just wonderfully! Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Chocolate Beignets

Prep time: 20 minutes, plus dough rising time (4 hours to overnight)
Cooking time: 30 minutes oven rising and 5 minutes frying

Ingredients
1 envelope active dry yeast
2 tablespoons butter
2 Hershey bars, 1.55 ounces each
3/4 cup luke warm water
1/4 cup sugar
1/2 cup evaporated milk
pinch of salt
1 egg
4 cups flour
1/8 cup shortening
oil to fry

Tools
deep fryer or pan for frying*
cookie sheet
mixing bowl
rolling pin
greased bowl
stand mixer
parchment paper*

Before beginning, melt one chocolate bar either in a double boiler or even in a bowl in the microwave.

Combine yeast, water and sugar in bowl of stand mixer, and allow to sit until yeast starts to bubble -- about 5-7 minutes. Beat egg and add to mixture along with salt and evaporated milk.



Mix on low, and slowly add two cups of flour. Keeping mixer on, add half the shortening, allow to combine, add remainder of shortening, melted chocolate and remainder of flour. Do not overmix or dough will become too tough.

Remove bowl from mixer and place dough in greased bowl (tip: use butter wrapper to grease). Cover with foil or plastic wrap and allow to rise in the refrigerator overnight, or for at least four hours. Dough should *about* double in size.





When dough has risen, place on floured surface and roll til 1/2 thickness is reached.



Cut into strips or rectangles, and place on parchment paper-covered cookie sheet, and put into 175-degree oven for 30 minutes (beignets should rise a bit, but not actually cook).

Remove from oven, and beignets should feel slightly toasted to the touch.



Fry in oil -- either in deep fryer or pan with about 3 inches of oil -- until golden brown, flipping halfway through.



After frying, place on paper towel to drain.



Melt second chocolate bar with butter. Frost beignets with chocolate, and serve warm.




*Comments:
-Deep fryer: Cook these in oil that has reached 375 degrees. It's hard to tell in a regular pan whether the oil has reached that temp, which is why I *much* prefer to use a regular fryer. I bought mine at Walmart and use it all the time. It's very easy, and if you like it, you can find it/buy it here.

-Parchment paper: Please believe me when I say this -- for all intensive purposes, including anything that involves heat, WAX PAPER AND PARCHMENT PAPER ARE TWO DIFFERENT THINGS. If you're using them outside the oven, sure, they are pretty interchangeable. But I beg of you, for the love of all that it holy and for the sake of your bakeware... be kind, only use parchment in the oven! Aside from the fact that the wax on wax paper melts in the oven and can ruin your bakeware (just ask my husband!), you will discover a new-found love for the seemingly magical parchment paper. Never lose a cake bottom to a heated pan again! :)

Recipe #8: Pasta e Fagioli

When I was a kid, my mom made this soup once, and I remember going with her and my sister to bring it over to my great grandfather's for him to try. I don't remember his reaction, or whether he liked it, but I remember that whenever that was -- I'll guess about 15 years ago, maybe -- it was the best soup I'd ever had. It wasn't complicated and it wasn't expensive to make. It was basically a mixture of stuff anyone would already have in their pantry. A few weeks ago, I asked my mom about it, and if she remembered how to make it. To my surprise, she still had the recipe. When she sent it to me, I expected long detailed instructions, but after receiving a list of ingredients and two basic instructions, I called her to see if maybe she forgot part o the recipe. She told me she had gotten it from a chef on TV and just had a pen to write down the ingredients. Well, I've added a couple things of my own and I think I've gotten a pretty good soup. One item of note: It drives me absolutely crazy when I have seen repros of this recipe over the years and they include meat. Even Olive Garden's version contains meat. Traditional Pasta e Fagioli (which our family pronounces pasta fa-zool) doesn't have any meat in it, it has beans and tomatoes, because they were cheap "peasant foods." There was no meat in the real thing, so in mine still there shall be no meat! :) Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Pasta e Fagioli

Cook time: 30-35 minutes

Ingredients
2 tablespoons extra virgin olive oil
6 cloves of garlic*
1 15-ounce can Great Northern Beans*
dash thyme
1/4 cup parmesan cheese
8-10 fresh basil leaves (4 whole and 4 ripped or chopped)
2 quarts chicken broth
2 cups dry pasta*
4 tablespoons tomato paste

Tools
Large pot
Mixing spoon

Heat olive oil and garlic in pan over medium-high heat for 3 minutes. Add can of beans and liquid and simmer for 5 minutes. Add in tomato pasta, mix to combine. Add four chopped/ripped basil leaves, thyme and parmesan cheese, mix to combine. Allow to cook for 3-5 minutes.



Add chicken broth and bring to a boil. Add pasta, allow to cook for 15 minutes or until pasta is tender.



Serve as is or garnished with a basil leave and topped with parmesan cheese and olive oil.



*Comments:
-Garlic: I don't usually use fresh garlic when I cook, unless it's going to be almost raw in the dish. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. For this recipe, if you use the jarred garlic, use two tablespoons.

-Beans: If you can't find "Great Northern Beans," you can use cannellini beans. Just remember not to rinse them off or discard the liquid in the can. Adding the beans AND the liquid gives the broth a good amount of starch.

-Pasta: I used small shells for my soup, but any tiny pasta would work. Don't use a large pasta, or it will absorb a lot of space and you'll end up with more pasta than broth. Try a small variety or Barilla Picollini for tiny versions of big pasta!

Recipe #7: Goat Cheese and Sundried Tomato Spread

This is one of my all-time favorite foods, and it really only requires buying three things -- goat cheese, a jar of sundried tomatoes, and a good loaf of crusty bread. I can't take credit for the idea completely; a restaurant in Connecticut that we sometimes go to for special occasions has a goat cheese with sundried tomatoes appetizer. I've never asked them how they work their magic to make it so delicious, but I bought the ingredients, gave it a shot, and while it's a little different... I love it. Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Goat Cheese and Sundried Tomato Spread

Prep time: 5 minutes

Ingredients
1 11 ounce package of goat cheese*
1/4 cup sundried tomatoes packed with herbs in olive oil*
1 1/2 tablespoons marinating oil from jar of tomatoes
1 loaf of crusty bread

Tools
food processor
spreader (for serving)

Cut goat cheese into four pieces and place in food processor with tomatoes and one tablespoon of marinating oil. Set on puree for approximately 10 seconds, or until goat cheese is creamy and whipped in texture. There should be no visible lumps. Add remaining oil and pulse til well combined (dip should be light orange-pink in color). Yields approximately 1 1/2 cups.



Serve with a few sundried tomatoes along with small slices of bread.




*Comments:
-Goat Cheese: Make sure whatever you buy does NOT have herbs in it. This completely changes the taste and in my opinion, makes the cheese taste... well, un-goat-cheese-like. This is what I always buy, and it's available at any supermarket:



-Sundried tomatoes: The complete opposite of my commentary on herb-packed cheese... I actually only use the sundried tomatoes that are in oil and packed with herbs for this recipe. The oil really brings out the flavor of the tomatoes and the herbs make it so you don't have to add anything spice-wise. The type I buy is pictured below, but any herb-marinated sundrieds will due. Word to the wise -- if you use these for this, you won't use the entire jar. They can then be stored in the fridge till you need them again. But, when you take them out again, the oil will have hardened. To remedy, microwave for 50 seconds. Word to this wise -- this comes at the advisement of my husband -- remember to take the metal lid off BEFORE microwaving!



Enjoy!

Recipe #6: Apple Crisp

This has been my favorite recipe since I was five years old -- literally, the recipe I have is written out in my kindergarten teacher's handwriting. Mrs. Debartolo handed it out to everyone and their parents after a trip to Holmberg Orchards in Gales Ferry, Connecticut (the same orchard I visited with my family yesterday -- read about it and see pics here). My sister and I have helped our mom make this since we were little kids and have made it ourselves as adults, and everywhere I've ever brought it -- whether to a friend or relative's house or work for a breakfast treat -- it's always received rave reviews. I serve it with a bit of homemade whipped cream on top, but Cool Whip will do too. Either way, top this apple crisp with a bit of the cream when it's still hot and it will start to melt, making it that much more delicious! BONUS: While cooking, this also makes your house smell wonderful. This is a very simple recipe, and the hardest part (besides peeling the apples which isn't actually hard at all) is waiting til it's cool enough to eat to dig in. Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Apple Crisp

Prep time: 30 minutes (includes time peeling apples)
Cook time: 45 minutes

Ingredients
8 cups peeled, sliced apples*
2/3 cup sifted flour
1 teaspoon salt
2/3 cup oats
1 cup packed brown sugar
2 teaspoons cinnamon
2/3 cup melted butter*

Tools
13x9 baking dish, greased
fork
apple corer (optional)*
mixing bowl

Preheat oven to 375. Place sliced apples in greased baking dish.



Combine flour, oats, cinnamon, brown sugar, salt and melted butter. Mix until crumbly.



Sprinkle evenly over apples to coat well.



Bake for 45 minutes.



Serve with whipped cream.



*Comments:
-Apples: I used Macintosh apples because to me, they're the perfect mix of sweet and tart. But if those are unavailable where you live, you can use any variety that you enjoy. Granny Smith apples are also good. In case you're not sure what a Mac looks like...



-Butter: Since I hate when recipes don't specify whether you're supposed to measure butter before or after it's melted (is it 2/3 cup before it's liquid, or once it's already liquid?), I'll specify for you -- it's 2/3 cup after it's melted. For me, that translates to one full stick and three tablespoons of another before melting. Also, use salted butter. It makes it so much richer.

-Apple Corer: I have one of these handy tools that I got from Linens 'N' Things, but since I believe they're out of business, I'm pretty sure you can also find them at Walmart. I believe I spent a grand total of $5 on it, and it's completely worth it. It's a two piece tool that's pretty invaluable if you bake/cook with apples often. Otherwise, even making this recipe, I've found you lose a lot of apple "meat" just cutting around the core. It's simple to use. Shove the simple/sharper part through the core, ensure it's poking out the right spot on the bottom skin. Push through skin, and remove. Pop out core. Bam-o, done! Here's some pictures in case you don't know what I'm talking about:








Enjoy!