Cannolis

All that talk of Delallo's (http://www.delallo.com/ Italian grocer in Jeannette, PA praised in the recent gnocchi post)... had me in the mood for cannolis. I didn't make the shells from scratch in this case but you certainly can. For anyone interested- I found a video on epicurious.com where you can learn how from Mario Batali Italian Chef extrodinaire himself. http://www.epicurious.com/video/holidays/holidays-christmas/1915458791/forming-and-frying-cannoli-shells/5295881001 Fortunately most specialty food stores/Italian food stores carry ready-made shells which makes the construction and consumption of cannolis possible for the average home cook. You can even order them online. http://www.goldencannoli.com/ You can find them plain or partially/fully dipped in chocolate. They typically come in a plastic wrapped box so they actually have a good shelf life. (The ones I used last week had been in my mom's pantry for well over a year...still delicious.)

Ricotta-Mascarpone Cannoli Filling (fills approximately 8-10 large shells) 1- 8 oz container of mascarpone cheese 1 1/2 cups of ricotta cheese (if you have time to drain it in some cheese cloth, it makes for a thicker filling, but its certainly not necessary) 2/3 cup powdered sugar (more to taste, I don't like it overly sweet) 1 teaspoon vanilla extract (I like vanilla bean paste) 1/2 teaspoon almond extract 1/4 cup mini semi sweet chocolate chips Blend all of the ingredients -except the chocolate chips-together in a food processor. Through trial and error the first few attempts at making the filling, I learned that a food processor is the best way to ensure the filling is smooth creamy, eliminating the graininess of the ricotta cheese. Lastly, I mix the chocolate chips into the filling with a spoon and then transfer the mixture to a large, freezer quality ziplock bag (my version of a disposable pastry bag.) The ticket to perfectly crispy crunchy cannolis is to fill them within a couple of hours from serving. The longer they sit in the fridge, the soggier the shells become. When ready- I squish all of the filling down to one of the bottom corners of the bag and then I cut a small corner with a pair of scissors. I fill each shell, starting in the middle and filling out to the edges- turn it and fill the other side. For the chocolate lovers out there, you can dunk the ends into more mini chocolate chips- it looks fancy too. The traditional Sicilian cannolis would also have candied fruit pieces mixed into the filling and for decoration on the ends. Serve as is or with a light dusting of powdered sugar over the top- if I'm serving guests, I like put them on a decorative plate with a big pile of fresh strawberries. One of my ABSOLUTE favorite pastries, I could go for one right now actually...

Gnocchi Pomodoro (kind of)

John and I were brainstorming for a last minute dinner recipe the other night and we both landed on pasta. Though at first we agreed, John was feeling a hearty, sausage or meat red sauce while I was envisioning something light, fresh and summery. I found some gnocchi in the pantry and decided I could satisfy both parties with a Gnocchi Pomodoro with Sausage- almost like a deconstructed Bolognese. Though most might be skeptical about the idea of gnocchi from a box, I assure you that there are some great ones out there. (If you're not familiar, gnocchi is a bite-sized, Italian potato dumpling served like a pasta with some sort of sauce.) Delallo's brand Italian foods (pasta, jarred sauce, olive oil, balsamic vinegar, jarred roasted peppers, etc.) can be found in Krogers as well as Sam's Club, perhaps a few other groceries now as well. Believe it or not, Delallo's a family owned deli, bakery and Italian grocery up in Jeannette, Pennsylvania- the town over from Greensburg, PA where my Dad grew up. Second to spending time with my grandparents, a visit to Delallo's is always the highlight of our trip. This place is AMAZING I tell you. Mrs. Delallo is over 90 years old now I believe yet we see her behind the cheese counter every time we visit. They have an olive bar a mile long, every type of cured meat or fresh Italian cheese you can dream of, and a bakery that would make you think you'd died and gone to heaven. (Fresh Italian breads, some stuffed with pepperoni or roasted peppers, fresh filled cannolis, biscotti, and Amaretti cookies. The grocery section is brimming with high quality import items- olive oils, vinegars, jarred and canned vegetables, dried pastas, sardines, anchovies, etc.) Its a little slice of Italian heaven on Earth. I digress.. so the main takeaway here is look for Delallo's on your grocery's shelves- the gnocchi is amazing and could not be simpler to prepare. One box (this recipe) serves three generously, MAYBE four people but barely. The gnocchi cooks up very quickly-so you wait until you have everything else ready before you drop it in to boil it for 3 quick minutes. Stir the gnocchi into the boiling water to ensure the dumplings don't stick together. You MUST avoid overcooking it or it will become mushy. I drained it right away and then tossed back in the pot with a few spoonfulls of the sauce. The sauce that I prepared is a simple Pomodoro made with garden fresh summer tomatoes. I used the first few Roma tomatoes as well as a large handful of grape tomatoes fresh from my very own garden. I added one medium sized Better Boy tomato from my mother's garden as well. Simple Pomodoro Sauce: 3 tablespoons good quality olive oil 1/4 cup of diced onion 2 cloves of garlic, minced or grated 1/2 teaspoon dried thyme 1/2 teaspoon died oregano 1 tablespoon of balsamic vinegar Approx 3 cups of roughly chopped fresh tomatoes of any variety salt and pepper I start the olive oil in a saucepan over medium high heat. I then sauteed the onion for 2 minutes until barely translucent. I then add rest of the ingredients through the vinegar and cook together, stirring, for 2 more minutes. I then add the tomatoes, season with a pinch of salt and pepper and let cook together over medium heat for 20 minutes or so until the flavors marry together and the sauce reduced slightly.

While the sauce was simmering, I quickly browned half a pound of sweet Italian sausage in skillet- crumbling it into bite sized pieces with the help of a wooden spoon. This is where the "bolognese" twist on the recipe comes in. I like a traditional Bolognese sauce but often times John and I prefer a homemade marinara or tomato sauce with some browned Italian sausage crumbled in instead. So when it was time to serve, I spooned some of the Italian sausage crumbles (drained on a paper towel first) into the bottom of a pasta dish. I then spooned some of the tomato sauce over and topped the sauce with a heap of the perfectly cooked gnocchi. Lastly I sprinkled some fresh parmesan (purchased during my last Delallo's visit) and sliced a few basil leaves over for some added flavor.

For my plate however I omitted the sausage and simply ladled the tomato sauce in the bottom of the dish under my gnocchi which I also dusted with cheese and basil. I think the presentation was fun and a little bit "Top Chef-esque" this way but you could also toss the gnocchi into the sauce before plating if you prefer. This is truly a great staple 30 minute dinner and worked out to be the perfect "his and hers" pasta recipe too.

White Bean and Kale Soup

The Lacy Kitchen has recently reopened for business after a small renovation project has been completed. I decided to step up my cooking digs a little bit as we settle into our new home. We've upgraded counter tops, added some cabinetry, created bar seating and plans to change out lighting and tile the backsplash are currently under way. Unfortunately changing counter tops requires that plumbing be disconnected for 12 days hence the lack of Accidental Syrup posting activity... Now the oppressively hot days of July/August might not have you in the mood for soup- but for some reason, it sounded like a yummy way to use up some delicious summer veggies. John was on call and I had the evening to myself to putz in my new kitchen.... Ingredients: 3 tablespoons of olive oil 2 Adelle's Organic Italian style Chicken Sausage links (any Italian style or smoked sausage would do) - cut into small cubes 1/2 a large Vidalia onion- chopped 2 large cloves of garlic- grated 1/2 of a red bell pepper- chopped 2 ribs of celery- chopped 2 carrots- peeled, halved and cut into small pieces 1 bunch of kale-inner ribs removed and leaves torn into pieces 4 springs of fresh thyme- leaves removed 1/2 teaspoon red pepper flakes 1 small zucchini- diced 1- 15 oz cans of Cannelinni beans- drained and rinsed 1 tablespoon soy sauce 1/2 teaspoon cracked black pepper 1- 23oz carton of low sodium Vegetable Stock 2-3 cups of water There is something almost therapeutic about making soup... the prepping of all of the ingredients, layering them into the pot just so to ensure everything cooks evenly, and then patiently waiting for all of the flavors to marry together. There is lots of tasting and seasoning, tasting and re-seasoning... searching for that little something that might be missing. There is no fine science and the chances of making a soup exactly the same way twice are slim. I started with the olive oil over medium heat in a large heavy bottomed pot and then added the sausage and onion simultaneously. The sausage is already cooked through so I was really just trying to sweat some of the spicy savory flavor out of the sausage, browning it slightly as the onions softened to translucent. After about 5 minutes, I grated the garlic in with a rasp and then added the celery, peppers and carrots, thyme, salt, pepper and red pepper flakes. I tossed it all together and let the veggies soften a few minutes while I rinsed the kale thoroughly. I then tore the kale into pieces- tossing them into the pot as I went. I tossed it all together and cooked 2-3 minutes until the kale was bright green and slightly wilted. I then added the stock, soy, water, and beans. I turned the heat up to medium-high and brought everything to a boil. After 5-10 minutes, I added the zucchini and let simmer at a low boil for another 5-10 minutes. As soon as the carrots and zucchini were tender, I turned the heat down to medium low and cooked 10-15 minutes more to be sure the beans and veggies soaked in lots of flavor, creating a more flavorful broth. I enjoyed the soup, doused generously in freshly grated parmesan cheese, alongside a simple salad of arugula and fresh radishes dressed with a quick lemon vinaigrette: Juice from half a lemon 1 teaspoon of red wine vinegar 2 tablespoons of olive oil 1/2 teaspoon of dijon vinegar (add a pinch of sugar if you don't like it really tart.. I do.) Light and healthy - hearty and delicious. Lots of left overs for the week. I actually froze 1/3 of the pot in an airtight tupperware container to enjoy another lazy day soon. Fall is just around the corner!

Chocolate Cream Mini Pies

Yep that's right! Its a cupcake size version of one of my favorite pies. The recipe is very similar to my recent Coconut Cream Pie recipe however this time I made a miniature version of a pie shell filled with homemade chocolate custard and heaping with freshly whipped cream. I started with one refrigerated Pillsbury Pie Crust. I rolled it gently with a rolling pin into a round about 1/3 larger than its original size. I then used a pairing knife to cut circles of dough approx 5 inches in diameter. (They don't have to be perfect.) I was able to get 7 or 8 circles total, re-rolling scraps of dough twice. (The fewer times you reroll, the flakier your crust will be so try to maximize your cuts each time.) I then pressed the pastry dough rounds into a muffin tin and pricked them gently with a fork a few times each. The shells baked at 400 degrees for 8-9 minutes. (You are looking for lightly golden brown.) Some pie weights would really help them keep a more uniform shape but I don't have any yet...they are on my wish list yet I keep forgetting about them. I let them cool in the pan. Note: they would easily keep a day or two in an airtight container. I would wait and fill them with the custard the day of or even just before serving to avoid soggy crust.

Chocolate Custard: •2/3 cup sugar •1/4 cup cornstarch •1/2 teaspoon salt •3 large egg yolks •2 cups milk (all I had on hand was skim and it was still delicious, whole milk would be richer) •1/2 cup good quality bittersweet chocolate, melted •1 tablespoon unsalted butter •1 teaspoon vanilla

I whisked the first four ingredients together in a sauce pan and then slowly poured in the milk, whisking well to get rid of any lumps of flour. I then turned the heat to medium and cooked everything together, stirring constantly until it came to a gentle boil. I let it cook about two minutes more until thickened to a pudding-like state and then removed the pan from the heat. I let the custard mixture cool for a second while I put 1/2 cup good quality chocolate into a small glass bowl and microwaved it heat for one minute until it was barely starting to melt. I gave it a quick mix together and then transferred the chocolate into the custard pan along with the butter and vanilla. The heat of the pudding mixture melts everything together into a smooth and creamy custard.

I transferred it to a glass bowl (sneaking a few spoonfuls for myself to be sure it was delicious) and covered with it plastic wrap so that it was laying directly on top of the custard to prevent a "skin" from forming over the top as it cooled. I kept it in the fridge until ready to serve. (You'll want to give it at least 2 hours to cool completely and set up properly.)

I scooped approximately one half cup of custard into each pie shell and then topped with freshly whipped, slightly sweetened cream - grating some of the chocolate over the top as a garnish.

Like a little cup of heaven I tell you.... I really like the mini pie idea.. For those of you that have made cream pies, you know that you risk the filling oozing out all over the plate or the pie dish if the filling is not PERFECTLY set. This avenue is definitely a little bit more forgiving and the presentation is fun and different. Will definitely be experimenting with more mini pies again soon!

Stuffed Zucchini

It seems everywhere you go in Lexington this time of year, friends and neighbors are eager to share fresh summer vegetables with you. Unfortunately, my garden hasn't produced much of anything yet because I got such a late start- so I've been grateful to enjoy the surplus of others. My mom gave me a beautiful zucchini the other day- it must have been 10 or 11 inches long- absolutely perfect for this recipe. I sliced the zucchini length wise and gently carved out the seeds with a spoon, leaving a shell barely one half inch thick. I then pricked the flesh all over with a fork to help it cook all the way through while baking. You also use two or three smaller zucchini if you like- the grocery store rarely carries the giant variety. I preheat the oven to 375 degrees... The secret to the sauce is fresh local summer tomatoes. You could use any kind you like- grape, cherry, red, yellow, Roma, etc. I find that the large tomatoes such as Better Boys have tougher skins that should really be removed. Simple Summer Tomato Sauce: 2 tablespoons of olive oil 1/2 of a sweet onion, diced (you'll use the other half in the filling so you can dice the whole onion) 2 cloves of garlic, minced (you'll use two more in the filling so go ahead and mince 4) 1/2 teaspoon dried thyme 1 teaspoon tomato paste 1 cup of grape tomatoes, halved 1 large tomato, peeled and crushed by hand 1/4 cup water 1 teaspoon of sugar salt and pepper to taste 5 or 6 fresh basil leaves, sliced thinly I started the olive oil and onion in a saucepan over medium heat, sauteed for 3-4 minutes until the onions were translucent, and then I added the garlic, thyme and tomato paste. I cooked the mixture for one minute, stirring well, before adding the tomatoes, sugar and water. Lastly I seasoned the sauce with salt and pepper and let it simmer over medium-low heat for 10-12 minutes, stirring occasionally. (I actually didn't add the basil until just before serving to maximize the flavor.) While the sauce was simmering away, I made the filling which consisted of the following: 1/2 pound sweet Italian sausage (casings removed if using links) 1/2 of a small sweet onion, diced (approx 1/2 cup) 1/2 of a bell pepper, diced 1/2 cup Cremini (baby portabella) Mushrooms, roughly chopped 2 cloves of garlic, minced 1/2 teaspoon of dried thyme 1/2 teaspoon crushed red pepper flakes 2 cloves of garlic, minced salt and pepper to taste I started with a generous drizzle of olive oil in a skillet over medium heat and then added the onions. I sauteed the onions for two minutes before adding the bell pepper, and a minute or two later the sausage. I cooked it all together for 7 or 8 minutes, breaking the sausage up with a spoon as it browned. As soon as the sausage was approaching cooked through, I added the remaining ingredients and cooked for two more minutes.

I spooned the filling into the zucchini, packing it in to fit as much as possible. I then spooned some of the sauce over the top (maybe one third of it) and sprinkled over a mixture of grated Italian cheeses. (Next time I would actually mix 1/3 of the sauce into the filling before stuffing the zucchini versus spooning it over the top. I think it would have helped to bind it all together a bit better.)

I then poured 2/3 cup white wine into the dish, covered the dish with tin foil and put it into the oven for 30 minutes. After 30 minutes, I removed the foil, spooned some of the wine and juices from the dish over the top of the zucchini and cooked 10 minutes longer, letting the cheese get nice and toasty brown.

I served the zucchini over a bed of the sauce with a green salad on the side. It would also be good with a side of pasta. You could double the sauce recipe in that case. It really was tasty- (though missing a big crusty piece of garlic toast). The zucchini was perfectly tender and the filling was hearty and flavorful. The extra sauce on the plate added a big punch of freshness without making it soggy (a danger if the sauce is served over the top.)

You could also use the same preparation (filling and sauce) for stuffed baby eggplant or stuffed bell peppers. Its hard to go wrong with this combination... yum.

Carrot and Turnip Slaw with Dill

So as I've probably shared, I've recently set up shop in a home office here in Lexington, KY. While I love the flexibility and the fact that I can get up, put my hair in a pony tail and head into my office in jeans and a tshirt, it also presents a few challenges.

One big one is my kitchen. You underestimate the frequency at which you would visit your fridge/pantry if it was only a few feet away. Not only do I religiously eat a full breakfast and lunch now, I've also gotten into snacking which is dangerous. I definitely didn't have such compulsions when I was in the office every day (though I was subject to the temptation of donuts birthday cakes, and candy jars that generous colleagues brought in to share.)

Recently I determined the upside is that I can have healthy and inexpensive meals and snacks more readily available at home. (no vending machine, no expensive lunches out with friends -though I do miss those dearly- no potato chips/french fries teasing me in the cafeteria each day...)

I recently made this delicious carrot and turnip slaw from a new cookbook that a friend gave me called Simple, Fresh, Southern by Matt and Ted Lee of South Carolina. (The encore to James Beard Award Winning 'The Lee Brothers Southern Cookbook'.) It it F.A.N.T.A.S.T.I.C. I tell you. The recipes are unique and original spins on classic Southern flavors, ingredients and preparations. Some examples include Pimento-Cheese Potato Gratin, Devilled Egg Shrimp Salad Sandwiches, Collard Greens with Poblano Chiles and Chorizo, Mint Julep Panna Cotta, etc. I want to try everything so you'll surely see lots of posts coming soon.

My mom brought me some fresh turnips from the farmer's market (they've been a favorite snack since I was in elementary school believe it or not) so when I found this recipe, it sounded like a perfect, light and fresh summer snack. (The goal was to distract me from the Oreo's in the freezer and it worked! kinda...)

If you're not familiar with turnips, you probably think you're not a fan- but I urge you to give them a fair shake. They have a texture similar to a carrot or radish and a sweet yet spicy flavor much like a cabbage. They are delicious roasted in the oven alongside carrots, parsnips and potatoes and I've also had them mashed- similar to rutabaga. (They will look much cleaner, almost entirely white with some purple at the ends in the grocery store.)

I scrubbed two medium and three small turnips and then peeled them with a pairing knife. (I'll admit that I ate one of the small ones at this point- delicious with some kosher salt sprinkled on top- so using three medium turnips would work just fine.) I also peeled five small/medium fresh organic carrots. NOTE: the recipe calls for 1 lb medium carrots and 8 oz white turnips. You could also use all carrots if you insist. I then used my food processor (the grater blade specifically) to grate them all together into a slaw.

I made a simple dressing for the slaw that was shockingly loud in flavor. My only complaint was that there wasn't enough of it. For this volume of veg, I'd recommend 1.5 times the following recipe:

2 Tablespoons finely chopped fresh dill

1/4 cup red or white wine vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon ground cumin (I'd go a tad heavier next time)

2 small cloves garlic, finely grated (I recommend using a rasp and using 1 sm/med clove)

1/2 teaspoon crushed dried red chile flakes

1 teaspoon kosher salt (more to taste)

1/2 teaspoon freshly ground black pepper (more to taste)

Now that I re-read the recipe, the Lee Bros suggest you toss the dill in with the grated veggies first versus adding it directly to the dressing. This is a great idea - I actually had a hard time getting the dill evenly distributed in the slaw after dressing it. I think it would toss it better before any liquid is added.

You gently fold it all together and voila! The zest of the garlic, warmth of the cumin and kick from the chile flakes really makes this more exciting than your average coleslaw. I would eat a bowl of it for lunch with some cheese and crackers on the side. It would also be great for any summer bbq or picnic.

Side Note: Another one of the great yet also challenging apsects of working from home is my new little desk buddy, aka Cleo. I'm either ducking from side to side to see the computer monitor around her fuzzy white head (she likes to chase the mouse around the screen) or I'm forced to type everything one-handed as she has one of my arms pinned to the desk as her pillow. Exhibit A:

Honey Vanilla Pound Cake with Raspberries

Another winner from Ina Garten's Back to Basics cookbook. Decadent and delicious, its the perfect compliment to fresh summer berries or sliced peaches with some whipped cream. Ingredients: 2 sticks unsalted butter, melted and cooled 1 1/4 cup sugar 4 extra large eggs at room temp (I used 4 large eggs and it came out just fine, 5 might be better)2 tablespoons of honey 1 teaspoon of lemon zest (I used orange) 2 cups of sifted cake flour (all purpose will do) 1 teaspoon kosher salt 1/2 teaspoon baking powder Preheat oven to 350 degrees, racks in the middle of oven. I sprayed two medium sized loaf pans with Pam and then cut a piece of parchment to line the bottom of each. I gave it another quick spray of Pam and then dusted the pans with flour, tapping to remove any excess.

Next I creamed the melted butter and sugar together in the standing mixer (paddle attachment, medium speed) for 3-4 minutes until it was lighter yellow in color. In a separate bowl, I combined the eggs, honey, vanilla, and zest- do not mix.

After scraping down the sides of the mixer bowl with a spatula, I turned it to low speed and poured one egg at a time from the bowl. Per Ina's instruction, I let each egg mix in slowly, then I stopped the mixer and scraped down the sides of the bowl after each addition.

Lastly I combined the dry ingredients in a separate bowl and gave them thorough stir together with a whisk. (This is my method for "sifting" ingredients together.) With the mixer on low speed, I gently poured in the dry mixture and blended until just barely combined. At this point I gently folded in about 3/4 of a cup of frozen raspberries. You could change it up by adding blueberries, chocolate chips or go for enjoy the simple vanilla variety which I will definitely try next time.

I divided the batter between the two loaf pans and baked at 350 degrees for approx 45 minutes or until a toothpick inserted in the center came out clean. I actually let mine go a few minutes too long I think- the edges were a little dark. You could make one large pound cake as Ina does (bake time is 55-60 mins) but I like to make two smaller so that I can freeze one for a quick dessert later or share one with a neighbor. (Besides, having a WHOLE pound cake sitting around for just John and I to snack on is dangerous!)

The pound cake was wonderfully moist and delicious all by itself but for dessert that evening I served it with vanilla ice cream and a fantastic quick raspberry sauce. (Also a recipe borrowed from Ina). Raspberry Sauce: 1 generous cup of raspberries (if frozen, thaw in microwave) 3 tablespoons of raspberry jam- I used a seedless black raspberry jam from Smuckers 'Simply Fruit' A small squeeze of lemon juice (maybe a quarter of lemon) 1 teaspoon sugar Blend it all together in the food processor until smooth and refrigerate until ready to serve. Keeps several days in the fridge- I like to keep old jam jars around for such occasions.