The Traveling Epicurean

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New England Clam Chowder – My Secret Ingredients!

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New England Clam Chowder – My Secret Ingredients!

This Creamy New England Clam Chowder is bursting with clam broth flavor, tender clams, melt in your mouth potatoes and a hint of smokey from the bacon and best of all, I can make it 12 months of the year! My secret ingredients in this homemade New England Clam Chowder push it right over the top! My mother was whipping up creamy New England clam chowder when I was little so making homemade soups just comes naturally to me. My New England clam chowder recipe reminds me of my no-nonsense crab cake recipe, no extra fillers! Topped with a little dollop of butter, a few dashes of tabasco and some oyster crackers brings me to chowda heaven!

My first secret ingredient in this New England Clam Chowder is dry cream sherry. De-glazing and simmering with dry sherry brings it to a whole new level. It really gives the chowder that extra something special everyone will be trying to figure out! If you have the time you really ought to pick up the Savory & James Medium Dry Sherry-Blend of Amontillado for only $11 a bottle. It will last a while in your cupboard and help you to create amazing dishes.  I would never not think of putting a big splash of dry sherry into my chowder! You will understand why once you try it this way …you’ll never go back to sherry-less chowder!

My second secret ingredient is Wondra Quick-Mixing Flour, it’s a godsend. You don’t have to bother with a roux and worrying about lumps in your soup, sauce or gravy ever. It will change the way you cook! You can add the Wondra at any time during the creation of your dish and it magically dissolves. Sometimes we need a roux, like for making a gumbo when you want to develop that nutty flavor working it into a dark golden color but we don’t need that in New England Clam Chowder!

How wonderful if it’s the right time of the year and you’ve set aside time to find and buy fresh whole clams for your chowder but my recipe can be made at the snap of your fingers, 12 months of the year. It tastes like restaurant quality chowder and it’s easy to do. I always stock my cabinets with snows clams and broth for chowder or linguine and clam sauce!

This New England Clam Chowder is especially great for parties like Memorial Day, which is right around the corner! Another great party dish you may want to add is Buffalo Chicken Dip, BEST Guacamole Ever, Salsa 101, Homemade Sweet & Tangy BBQ Sauce, or a gorgeous and most delicious Pavlova for dessert!

Ingredients (NOTE- Quantities can easily be halfed OR quartered …it’s still delicious!):

  • 6 cans “Snows” clams – 5 “chopped” clams & 1 “minced”
  • 5 Bottles “Snows Clam Broth = 6 cups broth (5 cups bottle + 1 cup comes from the cans after you drain the clams)
  • 2 cups heavy cream
  • 1 cup half and half
  • 3/4 cup good dry cream sherry -(the pink one) Savory & James Medium Dry Sherry -“Amontillado” is one of my favorites (1/4 cup to de-glaze onion/celery and 1/2 cup to simmer with broth base)
  • 2 slices minced bacon (smokey flavor ONLY not maple)
  • 3 extra lg potatoes or 4 small diced to 1/2″ size
  • 2 celery stalk finely diced
  • 1 whole sweet onion finely diced
  • 1 bunch rosemary tied with string … just a flavor bundle – to be removed
  • 1 large bay leaf
  • 1 tsp salt
  • 1/2 tsp finely ground pepper
  • 3 sprinkles of “Wondra-Quick Dissolving Flour”

Directions:

  1. Finely chop 1 whole onion
  2. Finely chop 2 celery stalks
  3. Slice 3 slice of smoked bacon, then dice that
  4. Add diced bacon to large pot and begin to sauté on low, just want the bacon to become slightly crispy
  5. Add in chopped onion and celery and sauté until lightly golden
  6. De-glaze with 1/4 cup dry cream sherry
  7. In 1 minute add in diced Yukon potatoes and all the clam broth from cans and bottles and 2 bay leaves and 1 tsp salt
  8. Bring to a simmer and cook for 12-15 minutes until the potatoes are tender but FIRM because the potatoes will continue to cook even after you take them off the heat
  9. Tie off a bundle of fresh rosemary with cotton string
  10. At the 5 minute mark of simmering the potatoes ADD in the rosemary bundle and 1/2 cup of dry cream sherry and bring back to a low simmer
  11. At the last 2 minutes of simmering the potatoes ADD in 3 cups of heavy cream, 1/4 tsp finely ground blk pepper and possibly 1 tsp more of salt (you need to taste here to see if your chowder needs this addition of salt) and bring back to a low simmer
  12. Take the New England Clam Chowder base off the heat and gently stir in all the clams
  13. Remove the the rosemary bundle and the bay leaves and serve with Tabasco and oyster crackers
  14. If this is for the following day cool chowder completely at room temp allowing space with the cover for the soup to evaporate, place in frig
  15. When re-heat the soup watch carefully not to bring to a boil…just heat thru…mmm! Enjoy!

Shop Ingredients HERE!

Cutiset 20 Ounces ceramic bowls set with handles for chowder, set of 4

 

San Francisco Boudin Bakery Sourdough Rounds 16 oz (2 Bread Rounds)

Baking Serving Ceramic Red 16 Oz Soup Bowls with Handles – Set of Four – Stoneware Chowder Bisque Pot Pie Crocks

SNOW’S BY BUMBLE BEE Chopped Clams, 6.5 Ounce Can (Case of 12), Canned Clams, Gluten Free, High Protein, Keto Food, Keto Snacks, Paleo Diet Food, Canned Food

SNOW’S BY BUMBLE BEE All Natural Clam Juice, 8 Ounce Bottle (Pack of 12), Pure Bottled Clam Juice

Double Smoked Bacon Slab by Schaller & Weber (11 ounce)

Rosemary, Locally Grown, 2 Bunches

2-Ounce Premium Whole Bay Leaves

 

Tabasco Original Flavor Pepper Sauce 2 oz (Pack of 4)

 

Wondra All Purpose Quick-Mixing Sauce ‘N Gravy Flour (Pack of 2) 13.5 oz Size by Gold Medal

New England Original Westminster Bakeries Oyster & Soup Crackers (3 Pack)

CT Style in The Bender Kitchen with Teresa & Ryan Making Manicotti!

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CT Style in The Bender Kitchen with Teresa & Ryan Making Manicotti!

With Easter right around the corner I was excited to be back on CT Style in The Bender Kitchen with Ryan and Teresa so I could share with you my family’s secret recipe for homemade manicotti. These delicate pasta crepes are the lightest manicotti you’ll ever have. They are oozing with mozzarella, covered in tomato-basil sauce and topped with grated Pecorino Romano cheese and are sure to turn heads at the dinner table!

Italian tradition always includes a yummy side dish to go along with the ham, leg of lamb, turkey, salmon or tenderlion like manicotti, lasagna, eggplant rollatini or parmesan. Comfort food bringing it all together, an Italian side dish makes such a nice compliment to what ever meat or fish you choose.

This homemade manicotti recipe is a poured crepe-like batter and in my opinion it’s a whole lot easier then making a tradition rolled out pasta. Making the pasta crepe is like making pancakes or French crepes. On my manicotti recipe page I show you detailed pictures of how to make them. The YouTube “Manicotti Show” that’s embeded there also includes very detailed instruction on how to make these walking you thru each step making it very easy for you to follow and learn.

I love cooking for everyone on the CT Style set who seemed to love the manicotti because there weren’t any left over…makes the chef very happy! The lettuce wedges with Roasted Blue Cheese & Buttermilk Dressing (stay tuned for an up and coming show on that one) and crumbled bacon were a big hit too and lets not forget those Chewy Chocolate Chip Cookies! 

Once you introduce these delectable homemade manicotti into your family’s holiday dinner you’ll find it becoming part of your tradition too! Other wonderful side dishes you could add into your dinner, my Creamed Onions, Steak House Creamed Spinach or zucchini torta! Don’t forget about Ricotta Pie or Greek Baklava both crowd pleasers at parties! Enjoy and Happy Holidays! 🙂

Guinness Chocolate Cupcakes at Ellen’s

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Guinness Chocolate Cupcakes at Ellen’s

Guinness chocolate cupcakes are moist and full of flavor with a whole bottle of guinness in this delectable batter! Topping these cupcakes with a rich Viennese Chocolate frosting brings it to another level of gourmet chocolate indulgence.

Just recently, I had a wonderful day meeting and baking with Ellen McMahanon, a true recipe afficionado, where she turned me on to her amazing Guinness chocolate cupcakes. Ellen has been collecting her precious recipes most of her life making very detailed notes of dates, with whom and where she was when acquiring a new favorite one. With hundreds of favorite recipes at her fingertips she still remembers the details like she was there yesterday!

You are definitely going to want to try these Guinness Chocolate Cupcakes with the Viennese Chocolate Frosting and the timing couldn’t be more perfect with St. Patrick’s Day right around the corner. Looks like you may need a super awesome appetizer that will make use of that left over corned beef too like my Arancini Reuben Balls with Homemade Thousand Island Dressing … always has everyone raving!

You could stay on the road to gourmet with my Chicken Piccata for the main event before serving these Guinness Chocolate cupcakes with Viennese Chocolate Frosting! Or go for the Lobster Mac & Cheese if you’re looking for fish. Now that we’re talking fish you can really turn some heads with my Swordfish and mango-black bean salsa ! One of my other favorites are the Salmon B.L.T. Sliders with homemade aioli.  Which ever one you choose it will be great with these rich Guinness Chocolate Cupcakes!

INGREDIENTS:

  • 3/4 cup dutch cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp baking soda
  • pinch of salt
  • 1 stick of butter (1/2 cup butter) melted and cooled
  • 1 tbsp vanilla
  • 1 bottle Guinness -12 oz.
  • 3 lg eggs
  • 3/4 cup sour cream
  • 1 recipe (below) Viennese Chocolate Frosting cooled

DIRECTIONS:

  1. Make 1 recipe Viennese Chocolate Frosting – cooled
  2. Pre-heat oven to 350º
  3. Line muffin tins with paper liners
  4. In medium bowl whisk together dry ingredients:  cocoa, sugar, flour, baking soda and salt
  5. In another large bowl combine wet ingredients: whisk melted butter and vanilla
  6. Stream in 1 bottle of Guinness beer into butter and vanilla
  7. Begin whisking side to side adding in 1 egg at a time to the Guinness
  8. After whisking in all the eggs, add in the sour cream and whisk to combine til smooth
  9. Add dry ingredients to the wet ingredients in 3 stages, stirring to just combine after each addition
  10. Using a scoop fill the cupcake liners to 3/4’s full
  11. Bake for 20 minutes, Rotate cupcake trays at 10 minutes
  12. Wait 5 minutes, then remove cupcakes to cookie rack to finish cooling
  13. Frost with Viennese Chocolate Frosting

VINNESE CHOCOLATE FROSTING:

  • 6 oz – 1/2 bag Ghiradelli chocolate chips
  • 1 stick of salted butter
  • 1/4 cup water
  • 4 egg yolks – slightly beaten
  • 1 tsp vanilla extract
  • 2 tbsp SIFTED confectioners sugar

DIRECTIONS:

  1. Add chocolate chips, butter and water to a heat proof glass bowl
  2. Microwave 20 seconds, stop & stir, then microwave 10 seconds more til melted & creamy.
  3. Let cool to rm temp then stir in egg yolks and vanilla
  4. Whisk in SIFTED confectioners sugar
  5. Chill this mixture in the frig for 1-2 hours til thickened
  6. Using a mixer for 30 seconds bring this thickened frosting to a creamy consisitency
  7. Top each cupcake with a small scoop of this Viennese Chocolate Frosting, then smooth with a knife…,,,!

Eggplant Timbale at Adele’s

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Eggplant Timbale at Adele’s

When Adele first told me about her lovely dish I was very excited to get this on camera for you. Actually seeing this eggplant timbale being unmolded when you release the sping form pan its baked in is a whole other story! It really is one of the prettiest dishes I have ever seen not to mention it’s absolutely delicious. The pasta filling is exactly like my “Lazy Mans Lasagna” and then you have the outer wrapping of the fried eggpant slices that bring the flavors to another dimension. 

I love this dish beacuse it’s fairly easy to make if you can plan ahead. Now if you have not been frying eggplant your whole life as Adele and I have there certainly would be no shame whatsoever in going to your local Italian deli around the corner and buying already fried eggplant slices! While you are there you can pick up the meatballs too. Then all you will need to do is assemble this magnificent dish. Taking advantage of this convenience allows for last minute planning here which can be a godsend! Trust me you will have as much fun as Adele and I did putting it together. When you present this eggplant timbale at your next holiday dinner the ooh’s and aah’s alone will have you sold!

When you make this eggplant timbale for your next holiday dinner you’ll need some easy holiday appetizers like Baked Asparagus Wrapped in Prosciutto, Crostini w/Gorganzola, Tomato & Basil, and Goat Cheese, Fig Jam, Fresh Pear & Mint in Pre-Baked “Fillo” Cups! My Gourmet Caesar Salad is a must, and some Zucchini Torta would be a nice surprise for your guests also! This Chocolate Pecan Pie is to die for and don’t forget my chewy chocolate chip cookies for the kids.

INGREDIENTS for Eggplant Timbale:

  • 1 lb. rigatoni
  • 8 meatballs broken up into 3/4″ pieces
  • 9 prepared/cooked eggplant parmesan slices (w/o sauce)
  • NOTE: If you are making your own eggplant you can switch out the bread crumbs to flour-either way will be delish….she dips her eggplant slices in flour first, then egg and then she fries the eggplant same as in my eggplant parm recipe except she doesn’t use bread crumbs
  • 2 cups shredded part skim or whole milk mozzarella, plus 2/3 – 1 cup for topping (use the packaged mozz. here not fresh)
  • 2 cup whole milk ricotta cheese
  • 2/3 cup grated Reggiano Parmesan
  • 3 extra lg eggs whisked
  • 8 cups tomato-basil pasta sauce (4 cups to mix in with pasta, 2 cups to top timbale and 2 cups to serve on the side for extra)
  • (1)- 9″ spring form pan

DIRECTIONS:

  1. Pre-heat oven to 450º
  2. Cook 1 lb. rigatoni pasta until ADENTE, a little firm because you will continue to cook the pasta when you bake it in the oven
  3. Drain the aldente pasta BUT do not rinse!
  4. Add cooked pasta to a large bowl
  5. Add in whisked eggs, ricotta, mozzarella, Parmesan and mix to combine
  6. Now pour sauce in and mix gently to combine again
  7. Add in broken up meatballs and gently mix
  8. Spray spring form pan with Pam
  9. Lay prepared eggplant slices all around pan meeting in the center like a flower with edges folding back out of pan
  10. Add pasta mixture into the center of the eggplant drapped spring form pan
  11. Fold over the eggplant slices covering the pasta filling
  12. Add the last 9th piece of eggplant to cover the opening in the middle where the eggplant doesn’t reach
  13. Pour 2 cups sauce over the top of the eggplant timbale, sprinkle with parm & then 2/3 – 1 cup sliced mozzarella
  14. Put timbale into pre-heated 450º oven and bake 5 minutes
  15. Turn oven down to 400º and bake 20 minutes more until bubbly
  16. Take out and let sit 15 minutes…very important to do this
  17. After 15 minutes release spring-form pan from eggplant
  18. Carefully slice timbale and serve with a sprinkle of Parmesan and a side gravy boat for extra sauce

Tortellini at The Gulla’s

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Tortellini at The Gulla’s

You know this labor of love is so worth the effort when you taste how tender and flavorful these homemade tortellini are! The delicate, circular shaped pasta are stuffed with a purée of sundried tomato, mozzarella, and Reggiano Parmesan and served in one of my all time favorites, a tomato-cream sauce.  I introduced Steve to another easy and scrumptious sauce, Gorganzola Dolce-Cream Sauce that’s garnished with fresh thyme and a drizzle of truffle oil! 

This past weekend I was at The Gulla’s house with Steve and his son Maximo making their homemade tortellini. Steve dedicates a few hours every Christmas Eve making these little gourmet bites for his family’s Christmas dinner. Making these tortellini is definitely a labor of love because you are creating each little amazing folded bundle of pasta by hand.

Having a Smart pasta machine like Steve’s really cuts down on the labor of making tortellini as the pasta comes out of the machine in long ready-made sheets in mere minutes. It’s a very cool process putting out smooth sheets of pasta in 3 minutes flat but you can also learn to make Steve’s tortellini using homemade pasta too if you don’t own an Smart pasta machine. I have a homemade pasta recipe below for all of us without a pasta machine who don’t want to miss out on learning how to make these incredible tortellini.

As Italian legend goes on how the shape of the tortellini came about dates back to the days when Venus, the Goddess of Love, was traveling to a small town in Italy between Modena and Bologna. She was staying at a tavern where the Innkeeper was so taken by her beauty he peeked thru the key to her room one night and got a glimse of her navel. He rushed to the kitchen and created a pasta in the likeness of her belly button. And that’s how the shape of the tortellini came about, the belly button pasta! Who Knew?

While you are working hard forming these wonderful tortellini you may need a little sip of something to get you through like a Metaxa Mojito! And for easy nibbles you can pick on some Mango Salsa, Sweet Potato Fries and Green Goddess Dip II,  Best Guacamole Ever or some delicious Mediterranean Layered Dip!

INGRDIENTS for making PASTA in The Smart Pasta Machine:

  • 3 parts flour
  • 1 part semolina
  • 180 ml OR 3/4 cup of water for 2 lbs flour in pasta machine
  • 1 egg and 1 tsp water whisked in a small bowl – set aside until ready to form tortellini

INGREDIENTS for Sun-dried Tomato FILLING:                                                                                         NOTE: THIS FILLING IS UNBELIEVEABLY DELICIOUS!…try it on crostini OR on crusty bread!

  • 1/2 cup sun dried tomatoes
  • 1/2 cup mozzarella – whole milk or part skim
  • 1/4 cup grated Reggiano Parmesan
  • 2-3 tbsp olive oil

Purée these ingredients with an immersion blender or add to food processor and pulse. Start with 2 tbsp of olive oil and add a little extra if needed to purée til smooth texture

DIRECTIONS FOR FORMING THE TORTELLINI WITH SHEETS OF PASTA MADE FROM THE PASTA MACHINE:

  1. Begin to cut 2″ circles with your cookie cutter out of the machine made sheets of pasta
  2. Brush top 1/2 of the circle edge with a whisked egg
  3. Place 1/4 tsp of sun dried tomato filling in the middle of the circle pasta
  4. Fold the circle in 1/2
  5. Press to SEAL the 1/2 circle of pasta…VERY IMPORTANT to SEAL this edge!
  6. Take 1/2 circle and wrap around your pinky having each end meet
  7. Press these two ends together to seal and form one continous circular shape
  8. Fold down top of circular pasta to form tortellini
  9. Place in a bowl as you finish each one until you gone thru all the pasta sheets
  10. Bring large pan of salted water to a boil and add fresh pasta
  11. Cook pasta for 8 minutes, test pieces of pasta for proper doneness
  12. Serve with tomato-cream sauce or Gorganzola Dolce-cream sauce, garnish with thyme and truffle oil … mmm!

INGREDIENTS FOR TOMATO-CREAM SAUCE:

  • 2 cloves finely chopped garlic
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 3 1/4 cup POMI “strained tomaotes” – 1 med box – 26 oz.
  • 2 cups heavy cream
  • 2 tbsp olive oil

Sauté finely chopped garlic in 2 tbsp olive oil for 3 minutes, add in POMI strained tomatoes, salt & oregano and simmer for 15 minutes. Add in 2 cups of heavy cream to tomato sauce. Bring to a simmer for 15 miutes more. Serve with cooked tortellini, garnish with fresh thyme (and truffle oil.

INGREDIENTS FOR GORGANZOLA DOLCE-CREAM SAUCE:

  • 2 cups heavy cream
  • 1/4 cup Gorganzola Dolce cheese
  • 1/4 cup dry vermouth
  • fresh thyme leaves
  • truffle oil

Add heavy cream, Gorganzola, and vermouth to a small sauce pan and bring to a simmer. When it comes to a simmer whisk the melted cheese into the cream and simmer 10 minutes. Serve with tortellini, garnish with a sprinkle of fresh thyme leaves and a drizzle of truffle oil.

INGREDIENTS for Easy Homemade-Handmade Pasta- (Recipe from “Pasta at Vin’s“)

  • 2 1/2 cups all purpose flour
  • 1/4 cup olive oil
  • 4 1/2  – 5 lg eggs
  • 1/4 tsp salt

DIRECTIONS:

  1. Put the kneading attachment on your food processor and add the flour
  2. Add the salt and olive oil
  3. Turn on the food processor to slow
  4. Add in 1 tbsp of water
  5. Begin adding in 1 egg at a time with the processor still on slow
  6. Add in the rest of the eggs
  7. Keep the food processor going on medium speed to begin kneading the dough
  8. Let knead for about 8 minutes until the texture turns into a smooth consistency
  9. Remove the pasta dough and place onto the counter
  10. Knead briefly with your hands and let sit for 1/2 hr.
  11. NOTE: Vin does not cover his pasta dough while it sits for the 1/2 so it can begin to dry out  a little bit
  12. Sprinkle some flour onto the counter or work surface and cut pasta dough into 8 pieces
  13. Begin to roll out each piece of dough to your desired thickness, into long lasagna-like sheets
  14. Sprinkle more flour on top of each thinly rolled out pasta piece and begin to cut out 2″ circles with your cookie cutter
  15. Brush top 1/2 of the circle edge with a whisked egg
  16. Place 1/4 tsp of sun dried tomato filling in the middle of the circle pasta
  17. Fold the circle in 1/2
  18. Press to SEAL the 1/2 circle of pasta…VERY IMPORTANT to SEAL this edge!
  19. Take 1/2 circle and wrap around your pinky having each end meet
  20. Press these two ends together to seal and form one continous circular shape
  21. Fold down top of circular pasta to form tortellini
  22. Place in a bowl as you finish each one until you gone thru all the pasta sheets
  23. Bring large pan of salted water to a boil and add fresh pasta
  24. Cook pasta for 8 minutes, test pieces of pasta for proper doneness
  25. Serve with tomato-cream sauce or Gorganzola Dolce-cream sauce, garnish with thyme and truffle oil … mmm!

 

 

#1 Meatball at Kevin & Jori’s

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#1 Meatball at Kevin & Jori’s

It was definitely worth the wait to find out how to make Kevin and Jori Smith’s oh so sucullent and flavorful meatballs! It took a little patience to sync our schedules thru this busy holiday season but we were finally able to tape these #1 Meatball winners from the recent competition,  “Lisa & Vin’s 2016 Meatball Throw Down”! It’s a team effort between Kevin and Jori that produces one of the best meatball’s I have ever tasted. Watch out Dan Holzman from “The Meatball Shop” in NYC for these amazing meatballs will turn heads!

Come to find out Kevin and Jori won Lisa & Vin’s Meatball Competition the year before as well! Once you have your first bite into these melt-in-your-mouth meatballs you will know exactly why.

Not only were we eating Kevin and Jori’s amazing meatballs while taping the #1 Meatball show but Vin made is homemade pasta we call “The Trucals” from the show “Homemade Pasta at Vin’s”. Vin makes his pasta with a special roller called the trucal iron hence the name “The Trucals”.  This trucal iron that belonged to his grandfather cuts thick strands of pasta as you roll over it making for a hardy, chewy, yet tender strand of pasta.

If it couldn’t get any better then that Kevin added in an incredible garlic-basil bread and Jori her luscious tomato-basil salad with fresh Burrata cheese! Talk about the perfect meal…OMG! I am truly excited that I am able to bring you Kevin and Jori’s winning meatball reicpe. I know you will love them as much as I do!

You will need to have some amazing desserts up your sleeve to live up to these meatball standards like my Drunk Blondie Bars with a Caramel Bourbon Sauce, Chocolate Crackle Cookies, OR my Chocolate Chip Cookie recipe! Then there’s Death by Chocolate Meringue Pie or a Chocolate Pecan Pie where you’ll always need just one more little fork full! LOL.

(Bottom photos courtesy of Gianni Esposito)

Ingredients for #1 Meatball Makes Approx 55 Meatballs:                                                                -Note: this is a large recipe… you can 1/2 the reicpe for a lesser amount of course and remember meatballs FREEZE really  well, raw or cooked!

  • 6 lbs meat: 2 lb. ground beef 80/20, 2 lb. ground veal, 2lb. ground pork
  • 1/4 cup finely chopped fresh garlic
  • 2 whole heads roasted garlic (Keep garlic heads in foil the whole time for this meatball recipe)
  • 3 cups grated pecorino romano grated cheese
  • 2 3/4 cups homemade ciabatta bread crumbs – 2 loaves of ciabatta – the bottom 1/2’s
  • 1/2 cup finely chopped Prociutto di Parma
  • 4 lg basil leaves
  • 2 tbsp olive oil
  • 1 tsp salt
  • 7 eggs (Kevin likes 1 1/2 egg per lb of meat)

Directions:

  1. Pre-heat the oven to 400º
  2. Drizzle 2 heads of garlic with a tbsp of olive oil wrap in foil, place into oven for 35-40 minutes
  3. Slice loaves of ciabatta in 1/2, save tops for garlic bread – recipe for spread below
  4. Cut up bottom havles in small cubes, place on a cookie tray and bake until golden approx. 12 minutes
  5. Cool bread cubes then pulse to a crumb in a food processor
  6. Add ground beef, veal, and pork to a large mixing bowl
  7. Add in chopped prosciutto, salt, Percorino cheese, and bread crumbs
  8. Mix with hands to start combining
  9. Add in 7 lg eggs to meat and again mix with hands to combine, folding meat over and over
  10. Squeeze roasted garlic bulbs out of their sleeves and put into food processor or little chopper with olive oil and 4 basil leaves and purée
  11. Add this mixture to the meatball mixture and again mix folding over and over to combine
  12. Roll into 2″ size meatballs
  13. Pour 1/2″ high olive oil into large sauté pan and heat on med/high – MUST BE OLIVE OIL!
  14. Add in 8-9 meatballs at a time, don’t over crowd pan
  15. Cook on all sides until golden approx 6 minutes
  16. Remove to plate and serve with pasta, you can find Vin’s homemade pasta, “The Trucals” which are sooooo worth the effort!
  17. Serve with garlic bread too…mangia mangia 🙂

Garlic Bread Spread:

  • Ciabatta tops
  • 3/4 stick softened butter
  • 2 tbsp olive oil
  • 1/4 cup pecorino grated cheese
  • 4 basil leaves chopped
  • 4 garlic cloves finely chopped

Mix all ingredients above, smear onto ciabatta halves and bake for 12-15 minutes on 375º YUM!

CT Style Making Crab Balls with Ryan Kristafer & Teresa Dufour

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CT Style Making Crab Balls with Ryan Kristafer & Teresa Dufour

With Teresa Dufour & Ryan Kristafer on CT STYLE Set

Showing you some fun and refreshing foods to make for your “Big Game” or Super Bowl party was the first thing that came to mind when I was deciding what to cook on “CT Style” this week. I went with my Crab Cake Balls with Homemade Thousand Island Dressing, Mango Salsa, and Honey Dripping Greek Baklava because they are all scrumptious make ahead dishes! The key words here being “make ahead” are a huge deal when throwing a party because it helps to take the pressure off, let’s you enjoy your guests and maybe have time to whip up some specailty cocktails like yummy Metaxa Mojito’s!

Metaxa Mojito’s

The crab cake balls are actually from my crab cake recipe. We are just forming the crab into 1 1/2″ balls instead of disc’s. It’s a no nonsense kind of recipe without all the vegetable fillers. Chunks of crab, some seasoning and a few binder ingredients is all that make up this appetizer. Letting the crab cake balls set in the frig for a couple hours or even overnight let’s those flavors meld and the shape to really form making it easy to sauté. Then you briefly sauté them in a little butter and olive oil until golden and crispy on the outside.

The Bender Kitchen

You saw how easy it was to make my homemade thousand island when I had Teresa whisk together all the ingredients in just a few seconds. The secret ingredient in my dressing is adding in creamy horseradish to compliment the crab, like a “crab Louie”!

Make sure to buy a few mangoes a week before game day so they have time to ripen fully on your kitchen counter and they will make an amazing mango salsa. While you are at it check out the avocado’s to see how ripe they are and you may want to pick up a couple of those to leave on the counter as well.

Selfie Ritual w/Benny – CT Style Camera Man

As for the authentic Honey Dripping Greek Baklava recipe that comes from my good friend Maria, it’s to die for! It make’s the perfect party dessert cause you cut them up into little triangles…it’s always a crowd pleaser and again you if make it the day before it’s ideal!

I know you’ll have as much fun making these party dishes as I did with Ryan Kristafer and Teresa Dufour on CT Style! Just click on the link above and it will take you to the exact recipe page’s! Enjoy and I hope your team wins!

 

 

Saltine Christmas Bark

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Saltine Christmas Bark

This Saltine Christmas Bark is the perfect holiday treat made in mere minutes. You get the best of both world’s, sweet and salty plus a crunch from the Saltine cracker base! It starts with crushed peppermint candy (my favorite), or pecans, then a layer of creamy chocolate leading into the slightly chewy toffee which all sets up on a crunchy saltine cracker! Oh my goodness, bring it on!

The fun part about making this Saltine Christmas Bark is breaking up this giant slab of goodness into randon size pieces. You kind of feel like an artist deciding how big and even the shape of the final outcome! Plate them up and voilà your masterpiece. These also make great holiday gift’s that you can fancy up in decorative celophane candy bags with ribbon.

Let your holiday Saltine Christmas Bark making be extra special with my Bolognese Sauce, a scrumptious recipe I developed thru inspiration from a favorite pasta dish where I went to college in Urbino, Italy. If you’re now thinking Italian you should try my chicken Piccata, a savory white wine, capers and mushroom sauce that’s delectable. Maybe Lobster Mac N’ Cheese is more your style! Or you could be looking for a “Steak-House” Creamed Spinach that pairs up nicely with steak or fish! Since we are so close to the holidays what better time to make the most amazing chocolate pecan pie ever!

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Ingredients:

  • 2 pkgs saltine
  • 1 cup butter – 2 sticks
  • 1 cup light brown sugar
  • 2 cups “mini” semi-sweet chocolate chips (if you can’t get “mini” the regular size is fine)
  • 5 pepermint candies – finely crush peppermnt candy in a Ziplock with a rolling pin – My Favorite!
  • 1 cup finely chopped pecans, walnuts, m&m’s, or …what ever you want to sprinkle onto the melted chocolate chips
  • Non-stick aluminum foil – regular foil works too!
  • 12 x 17 Cookie tray

Directions:

  1. Pre-heat oven to 400º
  2. Cover cookie tray with aluminum foil
  3. Arrange 48 crackers on your cookie tray, you may have to break or cut some in 1/2 to get to the edges
  4. Chop up pecans, walnuts or macadamia nuts and set aside
  5. Put candy canes in a ZipLock baggie, cover with a dish towel and give a few hits from your rolling pin to crush the candy to small and powder-like pieces, set aside
  6. Over medium – Med/high heat add 1 cup light brown sugar and 1 cup butter to a deep sauce pan
  7. Stir in the beginning ONLY to combine then leave it alone
  8. Bring to a boil and TURN DOWN to medium and let boil 3 MINUTES
  9. Immediately pour over laid out saltine crackers and spread the toffee with an offset spatula so it covers every saltine
  10. Then pop into oven for 5 minutes
  11. Take out and the toffee will be bubbly, IMMEDIATELY pour “mini” semi-sweet chocolate chips all over the top (if you can’t get “mini” the regular works just as well)
  12. Let the chips sit for about 5 minutes to soften up
  13. Using your offset spatula spread the softened chocolate chips covering all the toffee
  14. Immeduiately after spreading chocolate take your crushed candy cane and nuts and begin to sprinkle over the wet chocolate
  15. NOTE: You want to sprinkle toppings BEFORE the chocolate sets so it STICKS to the top
  16. Pop the whole cookie tray into the fridge for 45 minutes – 1 hour to set OR freezer for 20-25 minutes if you are in a rush
  17. Take out of fridge, remove foil and begin to break up the saltine Christmas bark into what ever size you like…mangia mangia!

 

Creamed Onions

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Creamed Onions

Creamed Onions, inspired by my Grandma Reilly, are put together in mere minutes then baked in the oven until bubbly making for the perfectly saucey side dish. My secret ingredient in the creamed onions offers a suble flavor bringing together the heavy cream, half and half, white wine, chicken broth, and mild Emmentaler Swiss cheese.

The secret addition in these creamed onions that give’s this dish that extra special something is evaporated milk. A small amount of Emmentaler is the other delicate flavor. Emmentaler is a very mild swiss cheese with remarkable melting qualities usually found in fondue recipe’s. I never got the recipe from my Grandma but thru many yummy test runs figured it out and have been making this recipe for over 15 years.

I began reminiscing about my Grandma’s Reilly’s holiday dishes when Pem McNerney, Living Editor, for The Source and other Shoreline newpapers recently sent me an email with a list of questions pertaining to Thanksgiving asking me if I wanted to elaborate, I was happy to oblige. Look for the hyper-links below the creamed onion recipe to help with your Thanksgiving Dinner!

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Ingredients for Creamed Onions:

  • 2 frozen bags (approx 2 lbs.) of white pearls onions 14 – 16 oz each bag
  • 1 cup heavy cream
  • 1/2 cup half and half
  • 1/2 cup white wine- chardonay
  • 1/2 chicken broth
  • 1 small can evaporated milk (the 5 oz can)
  • 1/2 cup grated Emmentaler Swiss cheese or Gruyere
  • 1 tbsp corn starch
  • 3/4 tsp sea salt
  • 1/4 tsp finely grated blk pepper OR white pepper

Directions for Creamed Onions:

  1. Bring a pot of water to a boil and add frozen white pearl onions
  2. Bring back to a simmer, and keep simmering for 20 minutes
  3. Mix corn starch and Emmentaler cheese in a small bowl, set aside
  4. Remove simmering pearl onions to the baking dish with a slotted spoon
  5. Drain water from sauce pan
  6. Using SAME pan (no need to clean) add heavy cream, half and half, evaporated milk, chix broth, and salt and pepper and bring to a low bubbling simmer
  7. Whisk in Emmentaler cheese-corn starch mixture until combined, 20 seconds…keep whisking until melted in and then…
  8. Remove from heat immediately and pour over onions in baking dish
  9. Stir to even coating onions and bake for 35 minutes on 350º until bubbly, it will be golden around the egdes
  10. Note: Grilled ribeye or Filet Mignon, creamed onions and a drizzle of truffle oil is OUTRAGEOUS! Enjoy! 🙂
  11. NOTE: These creamed onions get even better when re-heated because the onions break down a little and melt into the sauce…MMM!

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Thanksgiving Memories

When I think of Thanksgiving many nostalgic memories come rushing in. It’s easy to do with all the aroma’s of this festive season.  The first fond memories I had of Thanksgiving were going to Grandma Reilly’s house having her homemade pies and creamed onions! The blueberry pie with a crispy, flaky crust and oozing sweet blueberries was my favorite. Her lemon meringue pie at a very close second. Not that her creamed onions didn’t leave a huge impression on me. Unfortunately, I never did get her pie crust recipes but have spent many hours fooling with pie crusts until I got it right, my “perfect pie crust in 5 minutes” with a “blueberry pie” filling to emulate her’s! –  https://thetravelingepicurean.com/perfect-pie-crust-in-5-minutes/  and  https://thetravelingepicurean.com/best-blueberry-pie/ .

The hard thing about Thanksgiving is there are so many dishes to make it can be exhausting. There’s the dilemma of which one’s are tradition, which one’s your favorite and can I eliminate any of them? The best answer is don’t be a control freak or a kitchen hog and have everyone join in doing their part, laughing, mixing, tasting, working along side of you. It’s ok to delegate out some of those tasks. Then it doesn’t seem like work at all! This being said, one Thanksgiving in particular comes to mind. Years ago while living in San Francisco my dear friends Lisa, Bobby, Pam and John came out West with their children and parents to visit more family and invited us to stay with them as well.  

This was a grand occasion, not only was I excited to be with my nostalgic East coast friend’s for this Thanksgiving holiday but they rented out The Historic Spreckels House in Sonoma, CA. It was breathtaking! We went wine tasting, played football on the grounds, and read lots of storybook’s to the little ones. The lasting impression for me here was all the fun we had in the kitchen. We all pitched in together to make a gourmet Thanksgiving dinner that could have been a scene from a Norman Rockwell painting. My contribution to the dinner were my “Easy Icebox Dinner Rolls” that I dredged in chopped green onion and fresh rosemary. Nothing like adding to the aroma’s of roasted turkeys then with that of fresh baked breads. – https://thetravelingepicurean.com/easy-icebox-dinner-rolls-2/

The great thing about these icebox rolls is you can make the dough 4 days ahead. I call that brilliant! It’s key to staying sane on a holiday like Thanksgiving. These rolls have turned into tradition for me and my family, a dish that everyone asks about when ever they arrive. My friend Laura, and loyal Traveling Epicurean follower from Carmel, California will text me pictures of her “easy icebox rolls” every Thanksgiving. She writes, “it’s a family tradition and traditions create memories that last for generations.”

The most important thing about preparing for a holiday like Thanksgiving is timing. For instance, the pie crusts can easily be made a month ahead and put into the freezer. Take them out two days before to thaw. Roll them out, get them into your pie dish and back into the fridge until the night before when you can put together filling’s and bake.

Roasting the brussel sprouts on a cookie tray with chopped garlic, a drizzle of olive oil and a sprinkle of salt and pepper is another time saver. Set aside after roasting in a heat proof serving dish and warm right before sitting down. This is the most delicious way I have ever had brussel sprouts. Once you try this way you’ll be hooked. – https://thetravelingepicurean.com/best-brussel-sprouts-ever/

My tip of the day: “Wondra flour” for your gravy is a God send! Don’t waste your time fussing with a roux! Is it too lumpy, will it dissolve, is it too thick, did the raw flour taste cook out? Forget about it… Wondra dissolves immediately and gives your gravy a luscious sheen in mere minutes. Yeah!

It’s funny because most of my friends who came out to stay with me when I was living in San Francisco knew they were to bring a tub of Mashmallow Fluff and a shrunk-wrapped pizza from Modern Apizza in New Haven. A couple of my favorite’s that you couldn’t get out there. Yet, the side dish that baffle’s me the most on Thanksgiving is the marshmallow’s on sweet potatoes. It’s something i just can’t wrap my brain around. The fact is, my confusion of why someone want’s marshmallow’s baked on sweet potatoes doesn’t really matter because this dish has been around since the early 1900’s. It is a tradition for many family’s on Thanksgiving. That to me say’s it all. Now nuts in cranberry sauce? I won’t even go there.

How I love this holiday and sharing other friend’s traditions with my children. Last year my kids and I had a blast on Thanksgiving meeting my family out at  an early Thanksgiving brunch, then it was off to my friend’s Marco and Sheryl’s Lathrop Manor in Norwich, CT, where they also reside. At dinner time we sat down with a house full of their relatives and friends to Marco’s gourmet dinner. His buttery mashed potatoes were over the top!. Conversation at dinner had my kids learning about Benedict Arnold and Connecticut history. Come to find out Arnold actually lived in this Lathrop Manor in the seventeenth century working as an apprentice to the Lathrops, the first apothecary in Connecticut…in this part of the world! Their Lathrop Manor is being remodeling right now but you can check out this very cool house in one of The Traveling Epicurean shows called “Salmon B.L T’s at Marco’s” – https://thetravelingepicurean.com/gourmet-salmon-b-l-t-sliders-at-marcos/

This Thanksgiving I am looking forward to going to my parents house early. Having them spend time with my children, seeing my brother and his family, then off to dear friends for a second round of festivities later on! Making more fun memories unique to each one of us! Family, friends and food bringing us all together once again. May you be thankful for having the chance to spend precious time with your family and friend’s this 2016 Thanksgiving Holiday!!

Warm Holiday Wishes,                                                                                                                               The Traveling Epicurean                                                                                                                             Michel Vejar

Thanksgiving Pictures of The Spreckles House in Sonoma, California

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Feta-Basil Pesto

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Feta-Basil Pesto

No doubt about it once you try this feta-basil pesto you will be hook! The creamy, French sheep’s milk feta pushes this pesto into a whole new arena! Combined with the fresh, floral basil leaves, Italian Reggiano Parmeggiano, extra-virgin olive oil and garlic are a creation that’s just born to go together! Done in mere minutes in a food processor there’s no excuse not to make this delectable sauce bursting with flavor every chance you get!

Making fresh feta-basil pesto can’t be any easier then the convenience of your food processor! There’s no need whatsoever lugging out the ole mortar and pestle making a huge project out of something that literally take’s 2 minutes to make. No cooking, no baking, no washing, NO FUSS, just load up the food processor and pulse. Voilà, you have a gourmet sauce that turns around any dish you add it to into gourmet.

One of the appetizer’s I like to make with feta-basil pesto are Crostini with Fresh Mozzarella and Roasted tomatoes. Let’s not forget to try the feta-basil pesto on seared Scallops, Swordfish or even Sweet Potato Fries! And then there’s the obvious, top EASY PEASY pasta or Zucchini spaghetti with the feta-basil pesto and you feel like a king. Any way you look at it this feta-basil pesto is a no brainer, a win-win situation! So get on it! lol … xoxo

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Ingredients:

  • 1/2 sheep’s milk feta cheese – from local cheese shop if you can! It’s the star of the show!
  • 2 packed cups – fresh basil leaves
  • 1/4 packed Reggiano Parmasan – freshly grated if you can
  • 1 extra lg OR 2 medium garlic cloves put thru garlic press
  • 1/4 cup PLUS 1 tbsp extra-virgin olive oil
  • salt and pepper to taste
  • a few dashes of your fav hot sauce

Directions:

  1. Place 2 packed cups of basil, 2 tbsp of olive oil, garlic thru garlic press, a sprinkle of s & p in food processor and pulse 6x
  2. Scrape down sides and add in Reggiano Parmesan and sheep’s milk feta and pulse 4x more
  3. Scrape down sides and add in a few dashes of hot sauce
  4. Drizzle in thru top opening of food processor 3 more tbsp of extra-virgin olive oil and pulse 3x more …voila you have feta-basil pesto! It’s as easy as that! 🙂
  5. Add this feta-basil to Crostini with Fresh Mozzarella & Roasted Tomatoes for an appetizer that’s sure to turn heads!
  6. OR EASY PEASY …Add the feta-basil pesto to some sautéed shrimp and pasta! YUM!