Happy Halloween!

To celebrate today, I thought I'd repost the video of the Happy Hallowishes Fireworks at Disneyworld. As I said before, no, it has nothing to do with cooking, but everyone knows how much I love Disney, so why not? And No, I didn't record this video, but here's the thing....I was at Disneyworld on the very same night that this was recorded. I found this video on Youtube, and when I saw the date I realized that I was standing just a few feet away from the person who recorded it!. Isn't that a riot?
Happy Hallowishes!

Joey's Potato, Tomato, and Onion Gratin

About a million years ago, I was flipping through cookbooks, looking for something simple and hearty to make. I found a recipe that had layers of potatoes and onions and tomatoes. It sounded good, so I gave it a try. To be honest, I thought it was pretty good, but it seemed to be missing something. It was kind of dry and not very flavorful.
I had forgotten all about that recipe until a few weeks ago when I was watching an episode of Everyday Food. They made a decadent potato gratin, with lots of goat cheese and heavy cream. I thought AHA! Maybe I can put the two recipes together, and come up with a new and fabulous dish! And that's exactly what I did. I reduced the amount of heavy cream, changed a few of the ingredients, and tweaked the cooking method. I'm so pleased with how it turned out! It's rich without being too heavy, and it's so tasty!
It's perfect as a brunch or dinner entree.
I hope you'll try it!


3 tbs olive oil
2-3 ginormous yellow onions
3 lbs red potatoes
S&P to taste
5 or 6 plum tomatoes
1 cup heavy cream
Italian seasoning to taste
2 cups shredded cheddar cheese


Heat oven to 350F.
In a large heavy pot, heat olive oil over medium heat. Peel and thinly slice onions. Add to the pot. It seems like quite a lot of onions, but don't worry. They really cook down to a much smaller volume. Being careful not to burn, slowly caramelize the onions. Be patient! This will take about 10-15 minutes. Using a wooden spoon, stir the onions quite often, scraping up the browned bits from the bottom of the pot. In the meantime, peel the potatoes and slice them into 1/4 inch slices.
Place the potatoes in a large casserole dish. Position the slices so that you have an even layer. Sprinkle with salt and pepper. Spread caramelized onions evenly over the potatoes. Slice the tomatoes into slices and arrange them in an even layer over the onions. Sprinkle with Italian seasoning and a pinch more salt and pepper. Pour the cream over all. Cover with foil and place in oven for about an hour (or until potatoes are tender). Remove from oven. Sprinkle with cheddar cheese. Place back in oven (uncovered,) for 10-15 minutes, just until the cheese is melted and bubbly.

Tips:
The first time I made this, I added garlic to the dish, but this is one of the few cases where I wouldn't add a lot. Usually, as far as I'm concerned, more is more, but I found that too much garlic is a little overpowering in this particular recipe.
You can add a layer of cooked chicken, if you like, but it really doesn't need it. It stands beautifully on its own, just as it is. Serve it with a lovely green salad and you're good to go!

Butter Pecan Ice Cream

What's your favorite ice cream flavor??
This was the question that I posed to my friends and family as soon as I got my ice cream maker. I figured if I'm going to be making ice cream, I might as well find out what everyone's favorites are, right? Right.
Well, I have to say I was a little surprised at some of the answers. First of all, most people gave me BRANDS of ice cream, rather than FLAVORS of ice cream. They'd say "Breyer's" or "Ben and Jerry's." I had to go back and say, "No, I mean I want to know what FLAVOR of ice cream is your favorite." And even then, they'd say a brand name plus the flavor, like "Häagen-Dazs Dulce de Leche", or "Ben and Jerry's Coffee Coffee Buzz Buzz Buzz". "Ok, lets try this again, just tell me what FLAVOR you like!" Whew! I didn't think I was asking such a complicated question!!!!
It wasn't until I finally just decided to Google it that I found out that Vanilla and Chocolate are first and second (respectively) in the favorite flavor department, and Butter Pecan comes in a very honorable third.
So, clearly, Butter Pecan needed to be included in my birthday week of ice cream making. Well, not only that, but also it was one of my Mom's favorites, and it's also my BFF Paul's favorite too. Even if pecans are not your thing, I think you should try this recipe. Just leave the pecans out! Yes, it's true that they add a yummy toasty flavor to the ice cream, but the browned butter brown sugar ice cream is so yummy, you won't even miss 'em!


6 tbs butter
1 cup brown sugar
1/4 tsp salt
2 cups whole milk
6 large egg yolks
2 cups heavy cream
1 tsp vanilla
1 cup pecans


In a medium thick-bottomed saucepan on medium heat, melt the butter stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar melts. Be careful not to burn!
Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let it boil or the mixture may curdle.
Whisk the egg yolks until they lighten in color. Slowly pour half of the milk/sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk/sugar mixture.
Stir constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Pour the custard through the sieve and stir it into the cream. Add vanilla. Chill mixture thoroughly in the refrigerator.
While the mixture is chilling, place pecans in a dry skillet over medium heat and toast them for a minute or two, just until they become aromatic. Be careful not to burn them! Add a tablespoon of butter and a pinch or two of salt. Give them another toss and then place them on a tray to cool. Once cooled, give them a rough chop.
Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
Fold in the chopped pecans. Scoop the soft ice cream into an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.


Tip:
To speed up the cooling process, place your cooked custard base in a bowl, then place the bowl in a larger bowl full of water and ice. Be careful not to get any of the water in the custard! The ice water bath will chill the base for you in no time!

Favorite Double Chocolate Ice Cream

I'm sure I must have said it before, but I'll say it again. When it comes to chocolate, it just doesn't get any better than Hershey's. You have your dark chocolate, and your classic milk chocolate. And of course we can't forget about white chocolate. Of course, the other brands are great too, but it seems to me that Hershey's chocolate is the standard against which all others are compared. Don't you agree?
My personal favorite is the Symphony milk chocolate bar. It's so smooth and creamy! Come to think of it, I've never met a bar of Hershey's chocolate that I didn't like, and every one of them is guaranteed to hit the spot when you're in the mood for a bite of chocolate.
This recipe will surely satisfy your chocolate cravings. The next time you're in the mood for a little chocolate indulgence, just whip up a quick batch, and use whatever kind of chocolate is YOUR favorite!

1/2 cup Hershey's unsweetened cocoa powder
3 cups half-and-half
1 cup heavy cream
1 tsp instant coffee granules
8 large egg yolks
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1 (4.25 oz) Hershey's Symphony milk chocolate Bar

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half, the heavy cream, and the coffee granules. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator until completely chilled.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Stir in chopped bar of milk chocolate. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Coffee Ice Cream

A few years ago, I was in the mood for a sort of Ben and Jerry's flavor of ice cream with lots of things mixed in. So I went to a Cold Stone Creamery and this was my fabulous Cold Stone "custom creation": coffee ice cream with brownies, chocolate chip cookie dough, and a caramel swirl. Doesn't that sound HEAVENLY? I asked a few friends what this flavor should be called, you know, just in case Ben and Jerry call me asking for ice cream ideas. Several ideas were suggested including "Mocha Choca Latte", "Cocoa Jitters", and my favorite one... "Cookie Dough Brownie Buzz".
What do YOU think it should be called?


3 egg yolks
2 whole eggs
3/4 cup sugar
1 1/2 cups milk
1 1/2 cups heavy cream
2 tbs instant coffee granules dissolved in 1/2 cup hot water
1 tsp PURE vanilla extract



Combine eggs, yolks, and sugar in a bowl and blend thoroughly with a whisk or electric beater for about 5 minutes.
Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot.
Very slowly pour the hot milk mixture into the egg mixture, beating rapidly with a whisk. Pour the egg/milk mixture back into the saucepan.
Heat mixture over medium low heat, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon.
Strain mixture into a clean bowl and add coffee and vanilla extract.
Place in fridge until completely cool.
Pour into ice cream maker canister and freeze according to manufacturer's instructions. Place in freezer until firm.

Tip:
If you'd like to add the mix-ins as described above, stir them into the soft ice cream just before you place in the freezer.

Home Made Caramel Sauce

Often times when one thinks of an ice cream sundae, one thinks of gobs of hot fudge, right? Well, I have to say that's not always the case, at least not with me. Yes, I love a hot fudge sundae as much as the next person. But for me, it's all about the caramel. It's true! Ever since I was a child, every time there was a choice between chocolate and caramel, I pretty much pushed the chocolate aside. To this day, my hands-down favorite dessert of all time is a deep dish hot apple pie with vanilla ice cream and caramel sauce. Nothing else compares! So, I hope you'll give this sauce a try. It's really simple to make and it's ready in no time. And seriously, home made caramel? Are you kidding me? It just doesn't get any better!!


1 cup of sugar
1/4 cup water
6 tbs butter
1/2 cup heavy whipping cream
1/4 tsp pure vanilla extract

Normally I'd list any tips and hints at the END of the recipe, but this time, you should read them BEFORE you make it. Safety first!!


Tips:
-First and foremost, be extra careful when you make this!
-The sugar is SCREAMING hot when it melts and you could seriously burn yourself. If you have little toddlers running around, wait until it's time for today's nap, or let them watch something Disneytastic to keep them occupied.
-Be sure to use a high sided saucepan because adding the butter and cream causes the caramel to dramatically bubble up. You definitely don't want it to overflow!
-You may wonder why the recipe calls for 1/4 cup of water since it only evaporates from the pan anyway. Why bother adding it, right? To be honest, you don't need it. You can just add sugar to the pan and let it melt when you put it over heat. I like to add the water because it makes the sugar caramelize a little more evenly and you're less likely to burn it. It takes a few more minutes since you have to wait for the water to evaporate, but I think it's worth having a little extra insurance.
-It's best to have everything ready when you start. As soon as the sugar starts to change color, it goes pretty quickly. You don't want to be routing around in the fridge looking for that last stick of butter while the sugar is burning.
-After the vanilla is mixed in, let it cool for a while before pouring it into a heat resistant container, such as a mason jar. For heaven's sake, don't pour it into a plastic container! It might melt the plastic! And be sure to use oven mits when handling the hot jar. Whew! That was a lot. Ok NOW we're ready to begin!


Place sugar and water in a 2 qt saucepan. Place over medium heat. Don't use any utensils to stir it. This will cause the sugar to crystallize. Just hold the handle and swirl the saucepan in a small circular motion. Cook the syrup until the water has evaporated and the sugar has turned to a lovely amber color. In the meantime, have the butter and cream ready. As soon as you've reached the amber color, carefully add the butter. Whisk until the butter is melted. Remove from heat. Add cream, whisking until well incorporated. Let it cool for just a bit before stirring in the vanilla. It will thicken to the perfect pouring consistency when it cools.

Fresh Strawberry Ice Cream

If I were to choose a favorite berry, I think the strawberry wins. Blueberries are an EXTREMELY close second, but strawberries win. Apparently I'm not the only one who feels this way, since strawberry is the fourth most popular ice cream flavor in the USA. (vanilla, chocolate, and butter pecan are the top three).
When Josh and Tony came over for dinner, I had just gotten my ice cream maker and they were happy to be my taste testers for my very first batch of ice cream which was , you guessed it, fresh strawberry. They loved it and I know you will too!
I hope you'll give it a try!


1 pint fresh strawberries, hulled and chopped
2 tbs fresh lemon juice
1 cup sugar, divided
1 cup milk
2 large eggs
2 cups heavy whipping cream
1 teaspoon vanilla extract


Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour. In a medium saucepan, stir together milk and 3/4 cup sugar. Heat over low heat until you reach a low simmer, but not boiling. Meanwhile, in large mixing bowl beat eggs until light, about 2 minutes. Slowly pour the milk/sugar mixture into the beaten eggs stirring constantly. Pour everything back into the saucepan and continue to cook and stir over low heat until mixture thickens enough to coat the back of a spoon. Strain custard into a clean mixing bowl. Add cream. Drain the liquid from the strawberries and add it to the bowl along with the vanilla. Place bowl in fridge until completely chilled. Pour into ice cream maker and freeze according to the manufacturer's instructions. Stir the strawberries into the ice cream. Place in a freezer safe container and freeze until firm.

Tip:
I found that it's best to chop up the fruit into small pieces because larger pieces are harder to eat when they're frozen solid. Makes sense, right?
Use this recipe for any kind of berries or fruit. Be sure to add the lemon juice because wakes up the flavor of the fruit/berries. Try fresh peaches, blueberries, or raspberries. YUM!

Peanut Butter Cup Ice Cream

When I asked Michael if he likes peanut butter, he said "a little too much."
When I asked Katie to tell me what comes to her mind at the mere thought of peanut butter, she said "It's my thing! I eat it out of the jar with a spoon!"
I won't even tell you what April told me when I asked her how she feels about peanut butter. (so funny!)
Anyway, when I decided to do a bunch of ice cream recipes, I knew I'd have to include something sinfully peanut butter, and this one DEFINITELY fits that description. You MUST try it!
Serious yum.

1 cup whole milk
3 large eggs
1 cup sugar
1 cup peanut butter, creamy not chunky
1/4 tsp salt
2 cups heavy cream
1 tbs PURE vanilla extract
8 regular size peanut butter cups, chopped


Heat a pan and add milk, bringing it to a simmer.
Meanwhile, blend the sugar and eggs together until creamy.
Pour the milk into the bowl with the egg and sugar mixture. Blend together. After mixture is well blended, place mixture back into saucepan on low heat. Continue to stir the mixture with a wire whisk continuously for about 3 minutes. Remove the saucepan from the stove top and add peanut butter and salt, mixing well.
Take the whole mixture and pour contents through a strainer into a clean bowl. Add the cream and vanilla and stir. Pour into ice cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer safe container. Stir in chopped peanut butter cups. Place container in the freezer and freeze until firm.

Tips:
Don't forget to add the salt! It really makes it taste more like salted peanuts!
Before adding the peanut butter cups, I unwrap them, place them on a plate and then place them in the freezer for about an hour. It makes the chopping much easier and they won't break apart when you stir them into the ice cream.
Feel free to add any other kinds of chopped candy or cookies. I added chopped Oreos to the batch pictured above. SO good!

Vanilla Ice Cream

It's true that I like all kinds of ice cream, but when you get right down to it, vanilla is my favorite. Whenever there's a choice of vanilla or chocolate, I'm going for the vanilla. Even as a child waiting in line to buy a Mister Softee cone, I always picked vanilla. It's the basis for a perfect sundae. It's the go-to ice cream to serve on top of pies and cobblers. Pour a little caramel sauce on top and I'm in heaven!
LOVE it!

1 cup whole milk
pinch of salt
3/4 cups sugar
5 egg yolks
2 cups heavy cream
1 tbs PURE vanilla extract

Heat the milk, salt, and sugar in a saucepan. In a separate bowl, whisk together the egg yolks and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolk/milk mixture back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Add vanilla extract. Place bowl in the fridge until completely chilled. Freeze in your ice cream maker according to the manufacturers instructions. Transfer to a freezer safe container and freeze until firm.

Variations - Stir in about a cup of any of the following just before you place it in the freezer:

Cookies and Cream: Simply chop some Oreos or other favorite chocolate sandwich cookie.

Heath Bar Crunch: Just as the name says, simply add chopped Heath bars or toffee bits.

Cookie Dough - Mix up a batch of cookie dough (using pasteurized eggs or pasteurized liquid egg products). Roll dough into a log and chill until firm. Slice dough into wheels then cut each wheel into small pieces.

Chocolate Chip: Chop up a bar of your favorite chocolate or simply use mini toll house morsels.

Mint Chocolate Chip: it's the same as regular chocolate chip, but add about 1/2 tsp pure mint extract when you add the vanilla extract. You can also add a few drops of green food coloring when you stir in the chips, if you like.

Fudge or Caramel Swirl: Place "soft serve" ice cream in freezer container. Pour caramel or fudge topping on top. Using a knife or spatula, cut through the topping all the way to the bottom of the container and then swirl back up to the top. Do this only once or twice more. It works much better when your container is more shallow than tall.


Tips:
When I began testing different ice cream recipes, I discovered that I prefer those recipes which include eggs in the base. (Technically, this makes it a custard, btw). I found that the eggs make the final product richer and creamier.
You can use a vanilla bean instead of the vanilla extract. Using a sharp knife, split the bean lenthwise, and then scrape out the tiny seeds inside. Add them to the other base ingredients before heating. You can add the bean pod to the mixture as well, but just remove it after the mixture thickens.

I scream, You scream!

Since this week is my birthday, I've decided to do a week of recipes with one of my FAVORITE things in the whole wide world.
ICE CREAM!
I've seriously never met an ice cream I didn't like. Any flavor, any brand, smooth, chunky, low fat, slow churned, you name it, I love it, any time of day or night. Ice cream at Midnight? Love it! Ice cream at 7:00 AM? More please! Everything from fruits to nuts to chocolate to caramel, I love it all!!
Yes, Yes, I know that July is National Ice Cream Month, but my birthday isn't in July, so October wins! And since I have a brand new Cuisinart Ice Cream Maker, and since I did a week of CAKES last year for my birthday, ice cream wins!
I've selected a yummy variety of ice cream recipes to share with you, so I hope you'll give them a try!

Penne alla Vodka

Whenever I watch Lidia's Italian-American Kitchen, more times than not, I want to stop want I"m doing and IMMEDIATELY make what she's making. It's the truth! Every recipe is amazing! Here's one of my favorites. This isn't EXACTLY how her recipe is written, but it's very similar and it's the way I make it. It's quick, easy, fast, and delicious. It's just as perfect for a family week night dinner as it is for weekend entertaining. So, as Lidia always says, "Tutti a Tavola a Mangiare!!!" Everyone to the table to eat!


Salt for the pasta water
1 35 oz can plum tomatoes, with their liquid
1 lb. penne pasta
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
8-10 cloves garlic, peeled
Crushed hot red pepper flakes to taste
S&P to taste
1/2 cup vodka
1 cup heavy cream
2 tablespoons unsalted butter or olive oil
2 to 3 tablespoons chopped fresh basil or flat leaf parsley
3/4 cup freshly grated Parmigiano-Reggiano,

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Pour the tomatoes and their liquid into a large bowl. Using your impeccably clean hands, squish the tomatoes until they're much smaller pieces but still chunky.

Heat the olive oil in a large skillet over medium heat. Finely chop the onions and saute them in the olive oil. Slice the cloves of garlic (or just smash them with the side of your knife) and add them to the olive oil. Saute for a few minutes until the onions and garlic have softened slightly, making sure not to burn.

Holding the bowl of tomatoes close to the pan, gently add the tomatoes to the pan. BE CAREFUL! They will splatter! Season with salt, black pepper, and red pepper flakes. Simmer for a few minutes. Pour in the vodka, lower the heat, and simmer until the pasta is ready.

Just before the pasta is done, pour the cream into the tomatoes. Stir in the 2 tablespoons butter or oil. Check the seasoning, adding salt and red pepper if necessary.

Drain pasta and toss with the sauce. Sprinkle the cheese and the chopped basil over the pasta and give it a good toss. Serve immediately.


Tips:
Choose a premium vodka. It really does make a difference. Since it's one of the main components, and also the title of the recipe, it's best not to settle for anything less.
For an extra layer of flavor, you can add Pancetta or regular bacon. Simply dice it and saute it in the pan before you add anything else. I'd probably drain off the grease if it's excessive, but if not I'd just leave it in the sauce and maybe adjust the amount of olive oil.
The red pepper flakes really add a sort of 'after burn' to the dish. It kind of sneaks up on you! If you prefer a dish that isn't so feisty, simply omit the crushed red pepper flakes, or just add a tiny pinch.

Smashed Potatoes

No, they're not mashed, they're SMASHED! Here's a great potato side dish that's like mashed potatoes, only not. You don't have to peel them or even cut them. Just boil and smash! No mixer, no potato ricer, just a fork or a potato masher. Easy, right? They're quicker and easier to make than mashed potatoes and they're just as yummy.
Love.

3 lbs. baby red (or baby Yukon Gold) potatoes
1 stick soft butter
1 cup heavy cream
Salt and freshly ground black pepper


Place potatoes in a large pot. Cover with cold water. Add pinch of salt. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to pot. Smash with potato masher. Add butter and cream. Give them a good stir. Season with salt and pepper.

Tips:
The baby potatoes are the best choice here because their small size makes for quick cooking and their skins are extremely tender and easier to chew.
The thing that sets smashed apart from mashed is the fact that they're chunky. They're not supposed to be smooth like mashed potatoes, so just give 'em a quick smash and you're good to go! Want to add another layer of flavor? Add garlic, Parmesan cheese, or French fried onions.

Mandarin and Pecan Salad

A salad can be a delicious intro to a meal, a light accompaniment to a rich dish, or it can be a meal all on its own. You can throw just about anything into a salad, drizzle with your favorite dressing and you're good to go. This doesn't mean you have to go crazy, though, like you're at a salad bar with a million different salad components. Sometimes the best salads are the simplest!
This specific combination of ingredients is so simple, it's barely a recipe. But you won't believe how tasty they are together. Your guests will be raving about your dinner, even before they get to the main course!


2 hearts Romaine lettuce
1 14oz can Mandarin orange slices, drained
1 cup pecan halves
2-3 tbs butter
1 tbs sugar
pinch salt
poppy seed salad dressing

Remove the core end of the Romaine hearts, then slice the lettuce "cross-ways" into 1 inch strips. Separate the leaves and place them in a large salad bowl. Top with orange slices.
Place pecans, butter, sugar, and salt in a small skillet. Gently heat over medium heat and stir until the sugar is dissolved and the pecans are well coated and slightly toasted. Spread pecans into a single layer on a baking tray or piece of parchment paper. Once cooled, toss the pecans with the lettuce and the orange slices. Serve with your favorite brand of poppy seed dressing.


Tips:
You don't even have to candy the pecans. They'd be delicious just as they are, but I'd still recommend toasting them for a minute or two in a dry skillet.
For a refreshing variation, try substituting fresh sliced peaches for the Mandarin oranges. The sweet and sour flavor of the dressing is SO good on peaches! I usually don't mention specific brands, but I must say, I'm particularly fond of Brianna's Rich Poppy Seed Dressing.