crisp

Holiday Gift 2010--Cosmic Dressing

2010-12-19T12:36:00.000-08:00

During this past Thanksgiving, my sister Marisa, from California came for a visit. Together, we decided what the Thanksgiving menu would be, and she made a complete grocery list of all the items needed for all the delicious dishes that we would share on Thanksgiving.

One of the recipes she brought with her was this amazing dressing that can be used for salad and many other dishes. You get to decide. A friend of mine proclaimed that he hated cilantro and would never eat it. Well, needless to say, he loved the dressing, even after I told him that there was a large amount of fresh cilantro in it.

If you aren't lucky enough to be on my list of folks that will receive a jar of this delicious dressing, you can give me a call and I can whip up a batch.

September Crisp

2010-10-03T06:35:00.000-07:00

After taking the summer off, I am back at it and it feels great. The summer was filled with friends, cooking, and travelling. My mind is always thinking about food and what recipes I can make that others will enjoy. The summer is always a fabulous time for using local fresh ingredients right out of the garden. I visited many different farmers markets and I wonder why I get such excitement out of seeing a purple carrot or a yellow beet. Thanks to all the farmers who keep the cycle going!

The menu:

Soup:

cream of tomato-fennel
made with local organic tomatoes

Salad:

arugula surprise

local organic baby arugula tossed with pistachios, blueberries, radishes, and beets...a sweet balsamic vinagrette dressing

Main course:
grilled shrimp

shell on shrimp marinated with lemon and fresh garden herbs served with cucumber-pinneaple salsa and homemade guacamole sides include jasmine rice and grilled seasonal vegetables

grilled vegetables

marinated with lemon and fresh garden herbs served with cucumber-pinneaple salsa and homemade guacamole sides include jasmine rice and grilled seasonal vegetables

Dessert:

homemade dark chocolate coconut milk ice cream sweetened with agave

homemade vanilla strawberrt coconut milk ice cream sweetened with agave

In addition to all the great food this month, my sister-in-law sang for my guests.

Save the date for October 23 for the next Crisp dinner. I am working on the menu, which I am sure will include all the delicious fall veggies that are upon us. If you aren't currently on the evite list, or know someone who you think would like to come, please let me know! --Joyce Monaco (joycefmonaco@gmail.com).

Sruti Yoga Studio Opening

2010-06-13T11:08:00.000-07:00

My friend Amy Web has just opened Sruti Yoga Center in Great Barrington, MA. She has a new, beautiful studio and she is continuing to hold Mysore classes along with workshops. Check out her web site for schedules and events at srutiyogacenter.com.

Previously, Amy came to one of my dinners, she really liked the food and asked me to cater the opening of her studio for approximately 30 people. We decided on the following menu:

veggie sushi rolls
veggie summer rolls

edamame

beet and apple salsa

date bars

dried fruit rolls

I have become quite the expert in rolling....sushi, summer, and dried fruit rolls. It seemed like an underriding theme. I was also able to use fresh herbs from my herb garden, which always makes the food more special and fresh.

The evening was very special and it was exciting to be able to share this evening with Amy,her friends, and students.

About Crisp

2010-05-10T04:19:00.000-07:00

Growing up in a family of Italian immigrants, I learned to cook at a very young age. Dinnertime was a time for our family—me, my three sisters, and my parents—to gather around the table, and the food. We grew a large garden and canned a bit of the harvest for the year, always enough tomatoes to last through the next season. Holidays were always about the food and, of course, the Italian dishes that dominated the table. I didn’t realize the importance of cooking until I left home and started a life of my own. After getting married and having a son, I began experimenting with cuisine from all over the world and inviting friends—sometimes 15 or more! —to help eat my prepared feasts. What memories are made around a table of friends and good food!

Now, I am creating a table for friends to meet and enjoy my cooking exactly where it is meant to be enjoyed: in the home. Any home will do! You can attend my monthly Crisp dinners, or I can come to your home and create a special dining experience for any occasion from start to finish. Whether it’s a birthday, anniversary, or just bringing friends together, Crisp services include helping to create the perfect menu, setting a beautiful table, cooking and serving the meal, and clean-up. As the host or hostess, you get to relax and enjoy yourself with your guests and Crisp does the rest. Please contact us at 518-956-0534 to discuss your special event.

This past weekend, I decided to open my house to friends to come and try out some of my treats. I served some of my past favorites along with a couple new dishes. The menu:

veggie sushi rolls

summer rolls
beet and fennel salad
spinach salad with orange wedges, dates, and a orange blossom vinaigrette
spicy chicken wings
profiterols
date, fig, and almond pastries

Fiesta Sonsole: March 26, 2010

2010-03-28T10:50:00.000-07:00

Crisp
new friends and exquisite
food in an inspired setting

Let me tell you, when I am preparing food for an event, unlike other chefs who talk about tasting everything, I seem to do the opposite. Normally I eat very little and sometimes don't even test what I am serving. I will confess that since my strong cooking skills are not in the dessert area, I did taste it, just to be sure.

Good news...the vegetable paella was good. I didn't tell anyone that I had never made that version before, but how can you go wrong with fresh artichokes, fennel, shitake mushrooms, tomatoes, and homemade veggie stock.

I also broke out a bit and ended up with several guests that had never attended. I was so excited and a bit nervous. The mix of the group was really special. I really love getting a group of folks together that are strangers, serve them some yummy food and see at the end of the night everyone has met and made new friends.

for starters:
tapas trio that included manchego cheese, marinated olives, and mushrooms and garlic. my friend kate, who did an awesome job helping me, did a great job plating these and they looked fabulous.

next came:

roasted vegetable salad that included red and yellow peppers, onions, garlic, tomatoes, and eggplant. A light dressing of olive oil and vinegar was all it needed.

the main course:
meat/seafood paella or vegetable...some of my guest who requested one version also asked to try the other.

something sweet:
burnt cream--which was more like a custard than a creme brulee.

I try to have time at the end of the evening to mingle with the guests and I know I miss out on the conversations and stories that happen during dinner, but so happy to provide a space for this to happen.

If you are interested in any of the recipes or would like more information about how I can help you create a special evening (birthday, family gathering, anniversary) for you please contact me at 518.956.0534.

Crisp Pizza Party, guest chef, Mike Watson 1-22-10

2010-01-24T15:59:00.000-08:00

Well, it has been a few months since my last event....during the holidays we invited a few friends over and my husband made pizza, I made chicken wings, and my son made a flourless chocolate cake. It was a party.

Everyone raved about the food, so I thought, why not do a crisp event featuring pizza.

Trying to serve eight guests hot pizza, while only using a conventional oven with two pizza stones was a bit of a challenge.....but I think that in the end everyone loved the pizza. My pizza-making husband, Mike, sure makes a delicious pizza and the only way he can do it is by making a huge mess. Thanks to my trusty helper Natasha, she was able to help in keeping Mike on track and helping him along.

We started out with the chicken wing course. I started to prepare these wings at about 2:00 pm that day. They take a long time to cook, and the longer you cook them, the tastier and tender they get. I also needed to get them out of the oven in time to heat up the oven for pizza. I did use my trusty gas outside grill to keep them warm.

Next, the salad--which was a traditional Italian-style salad with mixed greens, cucumbers, carrots, roasted red peppers, and cured black olives. The dressing, a simple oil and vinegar, that included salt, pepper, garlic powder, and dried basil.

On to the main course. Three different pizzas: cheese, sausage and mushroom, and feta and spinach. I was told from one of the guests, that she didn't like spinach, but loved the pizza. In my opinion, spinach is a tuff veggie, done correctly I believe many folks who say they don't like spinach could change their minds.

Lastly, homemade ice-cream sundays....all homemade--the ice cream, chocolate sauce, and whipped cream. Topped with a fresh cherry and walnuts.

My guests graciously let me take their photos....it was a really great evening, see for yourself .

Thanks Jess A. for your support in my endeavor, and being a supporter by attending many of my dinners....much luck for you in Boston!

Holidays

2010-01-01T15:50:00.001-08:00

Since I am on a roll I have one last post to start the new year.....the holiday season. This year I took a break from hosting the holiday feast at my house and enjoyed being with friends and families. I did decide to host my own birthday part, with the help of my husband Mike, and son Dylan, who was visiting from Chicago. It was a last minute idea, but I had 10 friends come. We ate chicken wings, pizza (homemade of course) made by my incredibly talented pizza-maker husband, salad and a flour less chocolate birthday cake that Dylan made for me. It was a really nice time and it was fun to celebrate my birthday, since my birthday is on December 25. Another really fun thing that I did for my birthday was to go to NYC with my friend Laura and mosh the the most awesome tunes of Gogol Bordello.

We spent bringing in the New Year with a few close friends.....we hoola hooped, we danced, we of course ate, and manifested all of our dreams for 2010 with friends on skype, we took a walk, and we lit sparklers at midnight. The last thing we did was we picked our words for 2010...in both English and Italian. Louver won according to the American Heritage, definition: a framed opening, as in a wall, door or window, fitted with fixed or movable horizontal slats used in such an opening; and Innesto from the Italian dictionary, which means connection. Based on these words, I am confident that 2010 is going to be most excellent.

Bringing in the New Year I decided to make Cinnamon rolls--something I have never made, but saw a recipe that included cottage cheese and buttermilk. I had to make them since I had the two ingredients, two items I would not typically have on hand, especially at the same time.

Speaking of 2010 I am starting Crisp events beginning on January 22, with upcoming dates of February 26 and March 26. With menus featuring Mike's homemade pizza, braised beef ribs, and a tribute to my Spanish friend, with a Paella main course. I hope to see you soon

Holiday Gifts 2009-Marinara Sauce

2010-01-01T15:15:00.000-08:00

What to make for a holiday gift? It took me a while to decide what it would be. I wanted something simple, and something that wouldn't cost me a ton of money. I also wanted it to be something that I could give to many of my friends that have special diets. What would be more appropriate than to make marinara sauce. I grew up on this stuff....homemade canned tomatoes from our huge garden waiting for Sunday to be opened and eaten. You could smell the sauce stepping outside your door. It was a tradition on Sunday, in my family, and in many families around, to eat pasta with homemade sauce on Sunday at, no later than 2:00 pm.

The recipe is simple, unfortunately, I don't measure when I cook, but I will give you approximates based on 2-14.5 ounce cans of tomatoes.

2 cans San Marzano tomatoes

2 garlic cloves crushed

1 bay leaf

2 tablespoons dried basil

2 teaspoons oregano

splash of olive oil

salt & pepper to your liking

Simmer for no less than 2 hours and viola....homemade marinara sauce that can be used for pasta, pizza, eggplant parmigiana, chicken parmigiana, or as my one friend who received a bottle told me she did with the sauce--put it on a brown rice tortilla, topped with cheese and into her toaster oven.

San Francisco

2009-12-06T13:22:00.000-08:00

I know it has been a while and wanted to update you on what I have been up to. First off, I did take a vacation the beginning of November. My husband and I met up with our friends Mary and Rick in California.

After meeting up at at the airport, getting our rental van--a Faurfeneugen, how California, we headed to Sausalito for the famous fish tacos that our friends had been bragging about. What else could we all do, but order fish tacos. They lived up to the description.

Our next destination was a small town in Sonoma, located in the Russian River Valley--Guernville, CA....of course on our way, as I had already prepared the menu for our stay, we hit a market and bought our food for the 3-night stay ahead of us.

It was a long day--leaving the east coast at 6 am and not arriving to our rented apartment until after 4 pm. Since we had a late lunch, we decided to eat some cheese, french bread, and dried sausage. Of course we opened a bottle of red wine--being in wine country, how could we resist.

Since my body was still on east coast time, I woke up at 4 am.....stepped outside and it saw the most amazing sky....the sky was filled stars....I had never seen so many stars in the sky....it was definitely an ahh haa moment.

We grabbed breakfast and went for a hike in the Armstrong Redwood Forest--beautiful and amazing.

Off to do some wine tasting.....we visited mostly small family-run wineries. One of the wineries we visited had a bocci ball court and the winners got a free bottle of wine. Of course the ladies took the prize, but I think either way we would have left with a bottle. We took a picnic lunch and had lunch at the wineries we visited. the weather was beautiful and the views, amazing.

Dinner the second night was paella. back east, my neighbor Sonsoles, from Almeria, Spain, shared her mothers paella recipe with me. I winged it and used the following ingredients:

chicken wings
shrimp
calamari
chorizo sausage

I did use canned fish stock, although the fish monger did tell me that he would give me some fish heads so I could make my own. Being on vacation and not having a lot of time, I opted for the canned fish stock, which was more than adequate.

The kitchen was tiny, but had all the items needed to cook.....good pans, knives and a small stove top.

I decided to make dinner for the next night at the same time--something that we could heat up easily. Unfortunately, I, Rick, Mike, or was it Mary that forgot to put it in the refrigerator before going to bed. We didn't want to risk getting sick on vacation so we voted and decided to toss it. We would have had chicken with lots of garlic and white wine sauce--I had recently made it for Rick and Mary a few months back when they came for a visit. That being said, we had to come up with a new plan.

I decided to make a quick and easy coconut curry fish--we did stop at a small, local store for our supplies and in no time, we were sitting down eating dinner.

We had the honor and please during our stay to attend a fundraiser--what an amazing once in a lifetime moment, when concert violinist Christopher Collins Lee played, it seemed, to me. After the song was over I met and thanked him for his warmth and kindness I felt as he played. It really showed me how an artists love for what he does makes love and happiness.

On our way back to San Fransisco we drove to the coast and down highway one. We made a stop at Blind Beach and walked down the cliff to the sandy beach. Another beautiful day--the natural coastline was incredible.

I had been to San Fransisco about 10 years ago, and this was my first time back. We walked through Chinatown, to the pier, to Haight and Ashbury. For a special treat we went out to dinner to celebrate my friend Mary's birthday at the Zuni Cafe....the atmosphere was incredible and the food was great. We also made a pit stop at Magnolia Pub and Brewery had a couple home brewed beverages, including their very own soda. The food is fresh and delicious.

On our way back to the east coast. It was a much needed vacation and we had a great time.

French Feast--October 16, 2009 at crisp

2009-10-17T06:30:00.000-07:00

What a lovely evening with lovely people. Another small intimate group of folks for the fourth Crisp event. It never amazes me what can happen when you gather people around a table and serve them a home-cooked meal. After the soup was served I noticed that everyone stopped talking....a sign that what was just served was a hit.

The menu:

french onion soup--I prepared homemade beef stock the week before. Sauteed thinly sliced onions, salt and pepper, and fresh thyme, which simmered for a few hours. Topped off with toasted bread and Gruyere cheese. My husband told me, this was the best french onion soup he had tasted. Not too salty (which seems to be what you get when you order at a restaurant).

mixed green and arugula salad with toasted pecans, Anjou pears and chevre. Topped with a light vinaigrette dressing.

chicken with lots of garlic--the sauce on this dish is what makes it so special. The chicken is cooked in wine, broth, all the yummy garlic and thyme. The sauce is made at the end by reducing the liquid and adding flour and a splash of cream. The garlic is so soft and tender that is becomes part of the sauce.

delicata squash with wild rice stuffing--Here is were I did a bit of experimenting. I decided against adding any sweet fruit to the stuffing since the squash is already really sweet and buttery. I wanted the squash really cooked so that when it was being eaten all of the flesh of the squash would come away from the skin. The end result was a wild rice stuffing with onions, mushrooms, sage and pomegranate. The result was compliments around the table.

The last and most important course....

profiteroles--I hadn't made this in a while and it seems that my first attempt each time I remake them is a flop and then I remember--I need to cook the batter longer. The second attempt--perfect; stuffed with pastry cream and drizzled with dark chocolate.

After dessert and coffee/tea was served, I then got to sit at the table and boy did we all giggle. It was probably my favorite night so far!! As you can see from the picture of one of the guests......

Thanks to all of you to help me make my dream come true.

photos: Mike Watson

Mediterranean Magic--September 24, 2009

2009-09-27T07:18:00.000-07:00

I am excited to post about my third Crisp event. Since I cancelled this event in August due to personal reasons, I decided to keep the menu for September the same.

It seemed to be the easiest of the menus that I have prepared. The guests included close friends and was more casual than previous dinners.

I created a menu based on Greek food. I ran across a great Greek cookbook, that I ended up purchasing called Vefa's Kitchen--the peppers, rice, and baklava were inspired from this cookbook. It is full of great recipes and beautiful pictures.

The menu for the evening included:

Stuffed cubanello peppers (some of the peppers came from my garden!)--with feta cheese, herbs, and olive oil.

Traditional Greek salad with a olive oil-lemon dressing (including fresh mint, oregano, and parsley from my kitchen herb garden).

Lamb marinated in yogurt, garlic and fresh herbs and grilled.
Tomato rice with cumin and coriander.
Sauteed spinach with herbed feta cheese.

Crisp does it up RIGHT!!!

--Laura Didyk, South Lee, MA

Baklava served with fresh figs.

These dinners always inspire me and excite me to do more. October 16, 2009 is the next event. If you are not on the guest list, and would like to be please let me know.

Cheers,
Crisp
photos: Mike Watson

My Garden

2009-08-28T08:48:00.000-07:00

When I was a kid I helped my father in the garden every year--this is something I always looked forward to. It seemed like we were on a small farm. Getting excited about spreading manure now seems a little strange, but yes I was, and couldn't wait to put on my boots, and trudge through making sure all of the garden plot was covered.

I once grew peach trees from pits that my neighbor threw into his garden. Every year, waiting for the first fruit to ripen--almost 7 years. I never liked peaches prior to growing my own--I savored every bite from that first peach of the year.

My first business experience was selling vegetables from the end or our driveway....it was a great way to earn some cash at 12. Convenience was always good too--if I ran out of a product, I could run back to the garden and pick fresh.

As the years have passed, and the I think back to all the houses I have lived in, I have always tried to have a small garden. Herbs being the most prevalent. This year I grew some pole beans, tomatoes (my tomatoes did survive), and peppers.

The herbs that I grow are: basil, thai basil, cilantro, chives, french tarragon, thyme, lemon thyme, rosemary, lavender, parsley, sage, mint (if anyone wants any let me know), bee balm, oregano, and woodruff.

Natasha Came to Town

2009-08-28T05:20:00.000-07:00

Although I did cancel my dinner this August, my friend Maggie--aka Natasha the naughty Russian waitress, we did some experimenting. Remember that it has been rescheduled for September 25 @ 6:30

I received a recipe for Gouvarlakia from a friend whose mom was visiting from Greece and I asked if he would share her recipe with me. The recipe below is what I received:

Gouvarlakia is a Greek/ Turkish food ....
Meatball with rice :
Beef ground meat with rice: Make small round meatballs about 3/4 of an inch and boil them with water just covering them. 60% meat-40 % rice, add a little parsley, salt and pepper. ( some people also add a little cumin (that makes it more Constantinople style)
When the meatballs (rice) are ready then take two or three eggs and beet them with 2-4 lemons.( Avgo lemono : egg-lemon sauce) Take a few spoonfuls of water from you meat balls and add to your egglemon sauce so it warms gradually and then start puring the egglemon into the pot with the meatballs.

The result--I will need some tips on the sauce and will be trying this recipe again. We all liked the meatballs, but thought there was a secret that was being kept about the recipe.

A Night of Food From the Old Country

2009-07-27T16:48:00.000-07:00

July 24--second event

This was my second dinner event. I decided to cook all of the foods that I either ate as a child or ate while on my trip back to the village my grandfather came from. The cooking that we ate was very simple, but delicious. Made with care and, I think the best part of it was that most, if not all, came from the village itself.

Most of the ingredients that I used were locally grown and produced. I am finding that I am maybe serving so much food that folks can't finish what I give them....or maybe I need to be clear that they should come with empty stomachs.

The menu:

Zucchini flowers--these were battered and fried. my mother used to go out to our huge garden in the morning and pick the flowers, making sure to pick the males, as they do not produce zucchinis. she would make them and me and my three sisters would gobble them up.

Caprisi salad--i used heirloom tomatoes and fresh mozzarella with huge pieces of basil. One of the guests was allergic to basil so i substituted fresh oregano. I drizzled the salad with olive oil, salt, and pepper

Homemade pasta--with a fresh roma tomato sauce

Chicken--marinated with lemon, rosemary, garlic and olive oil. Frank the waiter did the honor of grilling the chicken.

Broccolini--steamed and dressed with a black olive dressing

Cannoli--i did purchase the shells, but made the filling with fresh sheep's milk ricotta.

Me with my helper.

An Unforgettable Four Course Meal from Crisp

2009-07-26T16:34:00.000-07:00

June 24, 2009--the inaugural event.

As I love to cook food for folks and have been doing this for many years, I decided to invite friends to share in a restaurant-style experience. I being the chef, and with the help of my husband Mike (aka Frank the waiter) invited a handful of people to come and sit at my table while I cooked and served them, as if they were at a restaurant.

My first event was exciting and full of flavor. In preparation, I tested 4 different fishes, marinated and seasoned 8 different ways. Since I decided I would cook fish in banana leaves for my first event, and never had done it before, I did a little testing to come up with the perfect combination. With my husband and two friends (one visiting from Kansas), we tested and tasted all of the different combinations.

Here is what the final menu consisted of. If anyone is interested in any of the recipes you can email me.

Summer Rolls--veggie summer rolls with rice noodles and a reduced peanut sauce
Spinach Salad--with orange wedges and avocado served with a ginger dressing
Grouper Grilled in Banana Leaves--grouper, marinated in a coconut curry sauce served w/ a pineapple-mango-orange relish
Coconut Rice
Long Beans--sauteed in sesame oil and garlic
Lemon Pudding Cake--with fresh whipped cream and local strawberries and blueberries
Piave cheese and fresh fruit
Coffee & Tea

Folks were a bit confused, as they thought I would be joining them to eat. But, being the chef of the evening it is impossible to cook and serve the food as fresh as possible and sit and relax. It is more important for me to make sure the food is top quality. I do make many visits to the table to talk with everyone to ensure the food is good and ask if anyone has any questions.

My ingredients are the best quality I can find--and I do try to purchase as much locally produced food available.

A good time was had....as you can see below.

snowy saturday eve

2009-01-11T18:23:00.000-08:00

moroccan it was.....not sure what the inspiration for this complex seasoned food was... a bit sweet and savory. you will find cumin and cinnamon combinations. the evenings menu was:

since mike and i went for a drive to saratoga for the day, i stopped at putnam market and picked up some pate champagne, raw milk manchego, and bucheron to start with.

roasted moroccan spiced root veggies with quinoa
lentils with pan seared scallops

and for dessert, a lime curd tart, recipe compliments of ina garten

Feast of the Seven Fishes

2008-12-25T06:04:00.000-08:00

last evening was a feast of fishes. the menu consisted the following:

stuffed calamari

3 lbs calamari

1 large onion, chopped

2 garlic cloves, minced

2 cups homemade bread crumbs

3/4 cup pine nuts

2 eggs

olive oil

salt & pepper

sauce

1 garlic clove, minced

2 cans crushed tomatoes (i use san marzano tomatoes)

1 bay leaf

2 tbls dried basil

1 tsp dried oregano

olive oil

salt & pepper to taste

place in heavy sauce pan and simmer for 1 hour, or more.

stuff each calamari body and place in baking dish. cover with sauce and some parmesan cheese. bake in 350 degree oven for 30 minutes.

this dish was my favorite.

octopus

this past summer we had a spanish man named pablo stay with us for a couple of days. the last evening of his stay him and his crew made a typical Spanish meal. he cooked the octopus in my kitchen as i wanted to learn how this galacian dish is prepared. he boiled water and placed the octopus in the water. i tried to repeat this dish and what ended up happening was that we were having contests to see how long we could chew and swallow. many of us gave up and had to spit it out. i guess i need to go back to octopus cooking school.

baccala

salted cod fish

black and green olives,chopped

2 garlic cloves, sliced

pepper

overnight, soak the fish in cold water. place fish in boiling water until fish turns white in color. break pieces up and ad the olives, garlic, olive oil, and pepper. this dish is served cold.

eel

cleaned eel

2 garlic cloves, minced

2 tbls dried oregano

1 tbls dried basil

3 bay leaves, crumbled

cut eel in 3 inch pieces. marinate for 2 hours. cook on grill.

this dish was better than i thought it would be. i have to tell you that i have prepared many dishes and cutting these snake like pieces gave me the chills. i thought to myself, this better be tasty and worth it, and i was pleasantly surprised. dylan was the grill master for this dish.

shrimp cocktail

this one is the easiest to prepare, as i choose to buy the cooked, frozen shrimp.

cocktail sauce

ketchup

horseradish

worcestershire sauce

lemon juice

depending on how hot you like your sauce you can adjust all of the quantities above. give it a taste and add more of what you like.

smelt

cleaned smelt

flour

salt & pepper
eggs

olive oil

in a skillet, heat up olive oil. dip smelt in egg and then in to the flour (add the salt and pepper to the flour). fry until golden and crispy. my friend jess helped to fry these tasty treats.

pasta with tuna fish sauce

olive oil

1 garlic clove, minced

1 large can of tomato paste

1 large can tomato puree

1 bay leaf

2 tbls dried basil

1 tsp dried oregano

2 cups, or more of water

2 cans tuna fish, in water

2 lbs angel hair pasta

saute the garlic in the olive oil. add the other ingredients and simmer for at least an hour or more. before serving, add the two cans of tuna. put on top of cooked pasta and sprinkle with Parmesan cheese.

additional dishes

in addition to the above i made a few antipasto plates that included: roasted red peppers, marinated artichoke hearts, black and green olives, lupine beans, pepperincini, marinated anchovies

broccoli rabi sauteed with garlic and olive oil

tossed salad

dessert

pizzelle

ewand

grandma theresa's cookies

brownies

wines served

la crema chardonnay

mark west pinot noir

Pre Christmas Eve

2008-12-23T18:41:00.000-08:00

Tomorrow is the big day. I am preparing a Feast of the Seven Fishes. I haven't created this meal ever and am recreating the recipes based on my childhood memory. I have asked family for recollections of any of these recipes and have been given some food advice, but we will see what I can whip up. I visited the fish market to day and have purchased eel, smelt, octopus, calamari, shrimp, baccala, and tuna. My son is home from Chicago and will help me prepare all the dishes. Today we have done the shopping and have purchased the flowers for the table. I am excited mostly to share this meal with the friends that have invited. There will be 14 of us and it has been many years since I have celebrated Christmas Eve in this way. I am looking forward to the buzz and excitement of the day.

Holiday Gifts

2008-12-17T05:21:00.000-08:00

For the holiday season this year I decided to make a homemade food gift.

Basil Pesto: Fresh basil, garlic, olive oil, Parmesan cheese, pine nuts, and salt.

For a quick and easy spread I used some extra pesto that I made and mixed it with some of the homemade ricotta cheese and served with crackers.

2008-12-14T09:07:00.000-08:00

Chicken Pot Pie

One of the ways I use my leftover chicken from baking a whole chicken is to make a pot pie....you can be creative in what is inside this tasty treat. This pie has a basic white sauce with chicken and mixed vegetables.

The real treat is the crust....with the best crust recipe:

2-2/3 cups flour (I used spelt flour for this pie)

2/3 cup vegetable oil

6 tbls cold milk

In a large bowl put the flour and salt. Measure the oil and put the cold milk into the oil...the important part here is not to mix. Wet ingredients into dry and mix with a wooden spoon until you have dough (I sometimes use my hands to get the dough into two balls).

Roll bottom and top of crust in between two sheets of wax paper.

The results are flaky delicious crust every time.

2008-12-14T08:59:00.000-08:00

Ricotta Cheese

I recently, successfully, made homemade ricotta cheese. It was a very simple process...all you need is some fresh whole milk, salt, lemon juice, and cheese cloth to drain the curds.

It is true that you get a little over one cup from 1/2 gallon of milk....but you can't beat the fresh creamy taste.

Viola...I'll next tell you what I did with some of the cheese.

Dinner Party with Amazing Women

2008-09-08T10:32:00.000-07:00

I know it has been a very long time and I have to say I am back and commited to keeping you all updated.

This past Saturday night, in celebration of my dear friend Maureen going off to fulfill her dream--creating a documentary about The Little Brothers of St. Francis, we gathered to celebrate her endeavor. I unfortunately do not have an pictures, but promise to include in posts going forward. Here is the menu: (please take note that the ingredients I use are local and organic, when available).

Mixed green salad with roasted beets, chevre, and walnuts topped with balsamic vinagrette

Cod beignets with an herbed yogurt dip

Cornmeal crepes with kale and rainbow chard filling (an assortment of fresh herbs from my kitchen herb garden too)

Eggplant rotini stuffed with fresh ricotta cheese and a fresh tomato sauce

Chicken breasts stuffed with goat cheese, green onions, and herbs with a wine mushroom sauce

To finish I made eclairs with a coffee custard filling.

I realized after I had finished cooking that most of the menu was stuffed!! We all had fun and ate the evening away.

Sample Menus

2007-12-26T08:20:00.000-08:00

Here are some sample items that you can choose from when considering Crisp.

Appetizers
black olive & fig tapenade
roasted eggplant and peppers bruschetta
sushi rolls
cheese platter
hummus w/ pita
shrimp cocktail
baked brie in puff pastry
smoked salmon w/ herbed butter and radishes on pumpernickel bread
crudite

Salads
traditional Italian
greek
mixed greens w/ pecans, goat cheese and pears
strawberry spinach salad
panzenella

Main Courses
pork ragu
beef tenderloin w/ wild mushroom stuffing and port wine sauce
pork tenderloin
eggplant Parmesan
lasagna
lamb shanks
shrimp pasta w/ pesto
Italian chicken
sausage and peppers
crispy duck
sea bass w/ curry sauce
encrusted salmon

Side Dishes
broccolini w/ garlic and Parmesan
green beans w/ shallots and walnuts
Brussels sprouts
quinoa w/ fennel and pomegranate
potatoes gratin
garlic mashed potatoes

Desserts
profiteroles
lemon pudding cake
chocolate lava cakes
cheese cake