I love Italian food so much that I got married in Italy!

For those who attended the wedding, I hope they remember the elegant, five-course meal filled with Ligurian specialties. Perfectly-portioned plates designed to satiate your palate yet leave you feeling light enough to hit the dance floor and celebrate. Ahh, nice memories…

Well, outside of Italy, I am apparently not alone in my love for Italian food. In fact, did you know that Italian restaurants constitute the largest percentage of all restaurants in the US?

Yes, Americans love Italian food. And so do Chefs… Thanks to low food costs and relatively quick-cooking recipes, Italian food is a smart choice for aspiring restaurateurs.

With that said, I find that great Italian food is quite hard to find in the US. For me, the true tests of an Italian restaurant’s worth are:

• Is the pasta served “al dente”? Literally meaning “to the tooth”, this term describes pasta that has been cooked long enough to remove its raw flour taste but not long enough to make it mushy. When you bite into it, “al dente” pasta is still firm enough to provide resistance but definitely not hard.
• Does their pomodoro sauce still taste like real tomatoes? If so, I know they started with great tomatoes and masterfully did very little to enhance them. Too often, I encounter sauces that are masked by so many other flavors that the tomato essence is lost.

Aside from pasta, I am also a sucker for a great Milanese. These pounded, breaded and pan-fried chicken (or veal) cutlets are the ultimate comfort food. Particularly delicious when accompanied by a salad of tomato and basil with a squeeze of lemon juice, their crispy texture is offset by the acidity of the salad to create a light-feeling entrée.

If you feel like avoiding the mark-up and saving your pennies, try experimenting at home with my recipe.

MAKE YOUR OWN RECIPE

Using this recipe as background on the ingredients and techniques, how might you make your own recipe? How about you:

Vary the meat?

• Veal and pork are the most popular variations

Add ingredients?

• Herbs such as basil and thyme would be nice additions to the egg mixture

Mix up your coating?

• Instead of breadcrumbs, try using crushed pretzels, nuts or even cornflakes

Diversify the flavors?

• For Chicken Parm, coat with tomato sauce and mozzarella and bake till golden brown
• For Bavarian Schnitzel, use veal, omit the cheese and serve with Kartoffelsalat (German potato salad)
• For Cuban Pollo Empanizado, marinate in a Mojo (marinade consisting of garlic, onions, cumin, oregano, salt, pepper and citrus)
• For Chicken Cordon Bleu, stuff the cutlets with gruyere and ham before frying

You get the idea… Now, please share your recipes!

CHICKEN ALLA MILANESE

Ingredients:
• 2 – Boneless, skinless chicken breasts
• 1 cup – Flour
• 1 – Egg
• 1 tsp – Parsley, chopped
• 1 cup – Panko breadcrumbs
• 1/3 cup – Parmigiano-Reggiano, grated
• 1/3 cup – Olive oil
• 1 tbsp – Butter

Method:
1. Prepare a baking sheet lined with parchment paper
2. Place each chicken breast on a Saran-wrapped cutting board and hold it down with your non-cutting hand
3. Using a very sharp knife, slice into the thickest part of the breast – do not slice in two pieces, simply slice far enough to open up the breast like a book
4. Lay chicken flat and cover with Saran wrap
5. Using a mallet or heavy pan, pound the chicken and even out its thickness
6. Separately, prepare three wide, shallow bowls. In the first bowl, place your flour. In the second bowl, add your egg (beaten) and parsley. In the third, combine your panko with the cheese.
7. Season the chicken and all three bowls with salt and pepper (to taste)
8. Place both sides of the chicken in the flour and shake off the excess
9. Place the chicken in the egg mixture and then lift it out and allow excess to drip off
10. Coat the chicken in the bread crumb mixture
11. If time allows, store the chicken in the fridge, uncovered, for approximately 20 minutes to allow the breading to set
12. Heat the oil and butter in a heavy skillet on medium-high heat
13. Test the oil’s heat by sprinkling a drop of water – if it sizzles, it’s ready
14. Place the chicken breasts in the skillet and allow them to cook for a few minutes until the breading is golden brown. Flip and repeat on the other side.
15. Using your thermometer, ensure that the chicken has reached 165° and then place on a rack to drain off excess oil
16. Serve with a squeeze of lemon

Sharing my acquired knowledge and teaching others how to cook for themselves – MAKE THEIR OWN RECIPES – is the aim of My Culinary Joy.

My mission comes most alive when I meet with individuals and groups face-to-face to provide hands-on instruction.

Of these experiences, the most gratifying is when I have the opportunity to work with children (and in many cases, their parents). By exposing them to ingredients and teaching them simple techniques, I feel I am empowering them for a lifetime of home cooking.

It was, therefore, with great pleasure that I provided a culinary demo this week for Healthy in Hialeah. In the process of learning how to make Guacamole and Black Bean, Roasted Poblano & Corn Salsa, these children (and their parents) realized the ease with which they could utilize the bounty of flavors and colors that are available to make healthy, home-cooked food.

My proudest moment was when, during my demo, the children and their parents began sharing ideas for how they could take what they had learned, make substitutions and create entirely different meals.

I’m thrilled to be associated with these efforts and look forward to continuing to empower food-lovers everywhere to make their own recipes.

For all who celebrate, I wish you a sweet, meaningful and transformational Rosh Hashana. Please enjoy my guest post on MyJewishLearning.com and may my recipe for Apple & Calvados Chicken Liver Pate both elevate your holiday and family table.

Hello Charleston.

BLFGT! Nope – not a curse word – just the abbreviation for this scrumptious sandwich of Bacon, Lettuce and Fried Green Tomatoes which I was served at Jestine’s, a local institution.

Jestine’s recipe takes the traditional BLT, which is layered with crisp bacon, cold tomatoes, fresh lettuce and creamy mayonnaise, and substitutes the cold tomatoes with warm fried green tomatoes. The warmth and touch of tartness from the FGT changes the whole character of the sandwich – talk about making your own recipe…

While both the original and Jestine’s version are pretty damn good, I can’t help but think about how I might make my own recipe. How about I:

Vary my meat?

• Turkey bacon, pancetta, ham, canadian bacon or even soy bacon would all work.

Flavor my mayonnaise?

• Fresh herbs such as thyme and basil would add subtle flavor.
• Spicy elements like chipotle or sriracha would heat things up.
• A touch of sweetness from BBQ sauce or ketchup would contrast nicely with the salty bacon.

Add ingredients?

• Cheese, avocado, cucumbers and even peanut butter and bananas (a la Elvis) would add creaminess and be delicious.

What do you think? How might you make your own recipe?

And the vacation continues!

Itai (my husband) and I walked into this huge candy store in Savannah where they make taffy, praline and all kinds of chocolate.

Itai was particularly beguiled by the plentiful variety of specialty chocolate bark. But at $17.95 a pound, I couldn’t help but think about how I could make this at home AND make my own recipe.

Easier than it seems (and a great project to do with kids), to make chocolate bark, simply:

1. Melt your favorite chopped chocolate in a dry bowl placed over a pot of barely simmering water – use a bowl large enough to fit on top of the pot and only fill the pot about 1/4 of the way up so that the bowl doesn’t actually make contact with the water.
2. Stir it consistently with a rubber spatula and remove it from the heat before it’s completely melted to ensure that you don’t burn the chocolate. Once off the heat, continue stirring until smooth. When you touch the chocolate to your lip, it should be room temperature. If it’s warmer, add a bit more chocolate and stir in until smooth.
3. Pour the melted chocolate onto a parchment paper-lined baking sheet until it’s about 1/2 inch thick.
4. Press your toppings onto the chocolate and refrigerate or freeze until the chocolate has hardened.
5. Once it’s set, break it into pieces and store in an airtight container at room temperature.

Now that you know the technique, how might you make your own recipe? How about you:

Vary the chocolate?

• Dark, milk, white or mixed all work.

Add nuts?

• Almonds, cashews, pecans, peanuts and any other nut would be delicious – your choice whether to crush the nuts or leave them whole.

Add fruit?

• Any dried fruit such as blueberries, cherries, cranberries or raisins would add chewiness and a contrasting, slightly acidic, sweetness.

Add candy?

• M+Ms, marshmallows, mints, Reeses peanut butter and any crushed candy bars such as Snickers, Butterfinger or Twix will make kids (and the kid within each of us!) squeal with excitement.

Now, please share your recipes.

We’re on vacation!

Was just served this lovely breakfast panini at Addison on Amelia.

After layering the egg, ham and cheese onto good bread, they toasted it on a panini press*. Easy ingredients and simple technique. It was delicious, but I’m always thinking, how might I make this my own recipe? How about I:

Vary the meat?

• Sliced turkey, chicken, roast beef, corned beef or even smoked salmon would work.

Add vegetables?

• Roasted peppers, oven-dried tomatoes and any grilled vegetables such as onions and zucchini would be perfect.

Diversify the flavors?

• For a Spanish vibe, use serrano ham or chorizo and manchego cheese.
• For an Italian take, use prosciutto and mozzarella cheese.
• And for French style, use Paris ham and brie cheese.

Now, please share your recipes!

* If you don’t have a panini press, simply place your sandwich in a skillet or on a grill and weigh it down with another pan.

For years, I shied away from preparing shrimp at home.

A steamed tail-on shrimp. (Photo credit: Wikipedia)

Because I didn’t know how to properly clean them, I feared that I might subject my unsuspecting guests to some foodborne illness.

During my training, I learned that while many cooks have no problem preparing shrimp without deveining, it’s important to do for two reasons:

1. The “vein” is actually the shrimp’s digestive tract and contains waste – I have no interest in eating the shrimp’s poop!
2. The appearance of the shrimp is much more refined and pleasant without the vein.

Being faced with the task of prepping hundreds and hundreds of shrimp during my culinary training, I came up with an approach that works for me:

I use a pairing knife to create a small slit down the backside of the shrimp and then, using my fingers, I reach in to remove the vein and dip my fingers in a bowl of water to clean off my fingers. Once it’s removed, I will typically cook my shrimp in their shell because the shell imparts great flavor when heated and helps keep the meat of the shrimp moist. Once the cooked shrimp have cooled, I use my fingers to remove the shell which has already been slit open for the deveining process.

But as they say, there’s more than one way to skin a cat (by the way, what a horrible expression!). Here’s a video from my alma mater – Le Cordon Bleu – where you can learn a slightly different technique:

What exactly is a Gastro Pub, you might ask? Shorthand for Gastronomical Public House, it’s a hot culinary concept focused on serving high-quality food and drink in a pub-like setting. With creative takes on traditional pub dishes, Gastro Pubs attempt to elevate the eating experience by reinterpreting the classics and incorporating more refined ingredients.

Whether they’re serving Beef and Stilton pie (a tasty take on Shepherd’s Pie) or Boudin Blanc with Leeks and Mustard Sauce (an inspired Bangers and Mash), Gastro Pubs around the world are creating delicious new recipes that pair wonderfully with beer. And as most are serving a veritable cornucopia of beers, Gastro Pubs are THE place to sample quality beers from around the world.

So next time you’re craving a pint, visit a Gastro Pub. Or, if you’re looking to recreate the experience at home, buy some great beer at the store and try making my recipe for Pilsner Chili. Hearty and comforting, this chili layers flavors that sync beautifully with the beer. And as I said before, everything tastes better with beer. Cheers!

MAKE YOUR OWN RECIPE

Using the recipe below as background on ingredients and techniques, how might you make your own chili recipe? How about you:

Vary the meat?

• Turkey, chicken or even bison would work.
• Start off with a bit of bacon to add smokiness.
• Or, how about omitting the meat altogether and adding a variety of beans such as black, garbanzo, pinto or cannellini?

Add vegetables?

• Zucchini, carrots, squash, sweet potato, corn, mushrooms and green onions would all be delicious.

Diversify the flavors?

• For more Mexican flavor, add cilantro.
• For an Indian take, add ginger, turmeric, cinnamon and mango chunks.
• For an Asian version, play with ginger, soy sauce, sesame oil and Chinese five-spice powder.

You get the idea… Now, please share your ideas for recipes!

PILSNER CHILI RECIPE

Ingredients:
• 1 tbsp – Ground cumin
• 1 tbsp – Ground paprika
• 1 tsp – Ground coriander
• 1 tsp – Ground oregano
• 1 tbsp – Chili powder
• 2 tbsp – Olive oil
• 1 lb. – Ground beef
• Salt and pepper to taste
• 2 – Onions, chopped
• 1 – Bell pepper, chopped
• 2 – Small jalapenos or fresno chiles (deseeded, deveined and minced)
• 2 – Garlic cloves, minced
• 3 tbsp – Tomato paste
• 1 tbsp – Sugar
• 12 fl. oz. – Pilsner beer
• 2 – Cans of kidney beans (15.5 oz. each), rinsed and drained
• 1 – Can of whole or diced tomatoes (14.5 oz.), with liquid (if using whole, break them up)
• 2.5 tbsp – Chile sauce ( I like Frank’s Red Hot)
• 1 tbsp – Unsweetened chocolate, grated (cocoa powder can also be substituted)

Method:
1. In a dry pot (the same one you’ll use to make your chili), toast the spices (the first 5 ingredients) over medium heat until fragrant, darker and beginning to smoke (about 4 minutes). Transfer to a container and set aside to cool.
2. Add 1 tbsp of the oil to the pot over medium-high heat
3. Add the ground beef and a pinch of salt and pepper – cook until browned and then move the cooked meat onto a plate and set aside
4. Add another 1 tbsp of the oil to the pot over medium-high heat
5. Add the onions, bell peppers, chiles and garlic with a dash of salt and pepper and the toasted spices – cook until softened, reduced in volume and beginning to brown
6. Maintaining medium-high heat, add tomato paste and sugar, mix it well into the mixture and cook it through until you see more browning and then immediately add the beer and scrape the bottom of the pan to release any caramelized bits
7. Once the beer has reduced by half, reintroduce the cooked meat to the pan along with the beans, tomatoes, chile sauce, chocolate and salt/pepper (to taste)
8. Bring to a boil and reduce to a simmer – cover the pot and simmer for a minimum of 60 minutes, stirring occasionally
9. Adjust seasoning to taste – add more salt/pepper, add more chile sauce, etc…

Back when I lived in New York and was craving the tastes of my childhood in Puerto Rico, I scoured the streets of Manhattan to find good Latin food. Unfortunately, the choices were quite limited – pretty ironic when you consider the enormity of the Hispanic population in New York City…

On the other hand, here in Downtown Miami there seem to be an unlimited number of small restaurants/cafeterias serving Latin food. In addition to the ubiquitous Rice & Beans, you will find dishes such as:

• Picadillo – With different versions found in Puerto Rico, Cuba and the Dominican Republic, this ground beef dish is heartily seasoned with aromatics and spices and is served as either a main dish with rice or as a filling for empanadas and other fried specialties.
• Ropa Vieja – The Spanish term for “Old Clothes”, this dish consists of slow cooked and shredded beef that has been simmered in a tomato-based sauce. After the long cooking, the beef might resemble “Old Clothes” but it sure tastes good!
• Tostones/Patacones and Amarillos/Maduros – Two variations on plantains, one of these is always served with your meal. Tostones/Patacones are twice-fried patties seasoned with salt while Amarillos/Maduros are slices that have been fried until golden brown and sweet.

Delicious and easy to prepare, Latin food uses exciting spices to create very compelling and satisfying flavors.

Try your hand at making my Picadillo recipe below. Perfect with rice or as the filling for mini-bowls made from Tostones/Patacones (as displayed in the picture).

MAKE YOUR OWN RECIPE

Using the recipe as background on the ingredients and techniques, how might you make your own recipe? How about you:

Vary the meat?

• Pork, chicken, turkey and even shrimp would all work.

Add ingredients?

• Beans, potatoes, butternut squash, plantain chunks, raisins, hardboiled eggs and capers would be nice additions.

Diversify the flavors?

• For Vietnamese flavors, use pork and play with ginger, scallions, lime juice, fish sauce, cilantro and mint.
• For an Italian take, replace the spices with basil and oregano and serve with pasta.
• For a Mexican version, load up on poblano peppers and cilantro.

You get the idea… Now please share your recipes!

PICADILLO RECIPE

Ingredients:
• 2 tbsp – Olive oil
• ½ lb. – Ground beef
• Salt and pepper to taste
• ½ – Onion
• 1 – Small jalapeno or fresno chile (deseeded and deveined)
• 5 – Garlic cloves
• ½ – Carrot
• ½ – Celery stalk
• 1 tbsp – Cumin
• 1 tbsp – Paprika
• 1 tsp – Coriander
• 1 tsp – Oregano
• 2 tbsp – Fresh culantro, chopped (substitute cilantro if your market doesn’t carry)
• 3 tbsp – Tomato paste
• 3 tbsp – Apple cider vinegar
• 1 cup – Water
• 1 tsp – Sugar
• 3 tbsp – Olives stuffed with pimento, chopped

Method:
1. In a blender or food processor, pulse the onions, carrots, celery, garlic and jalapeno until minced but not pureed or liquefied
2. Add 1 tbsp of the oil to a large skillet over medium-high heat
3. Add the ground beef and a pinch of salt and pepper – cook until browned and then move the cooked meat onto a plate and set aside
4. Add another 1 tbsp of the oil to the skillet over medium-high heat
5. Add the minced vegetables with a dash of salt and pepper and the cumin, oregano, paprika, coriander and culantro – cook until softened, reduced in volume and beginning to brown
6. Add tomato paste and sugar, mix it well into the mixture and cook it through until you see more browning and then immediately add apple cider vinegar and scrape the bottom of the pan to release any caramelized bits
7. Once the majority of the vinegar has evaporated, add the water
8. Reintroduce the cooked meat to the pan along with the olives
9. Bring to a boil and reduce to a simmer – cook until most of the liquid evaporates and the sauce has thickened
10. Adjust seasoning to taste
11. This dish tastes even better the next day after the flavors have had time to come together so make a big batch and store portions in the refrigerator and freezer for later use.

How many times have you come home from work, looked in your refrigerator to figure out what to cook for dinner and said “I guess we’ll be ordering in”?

The truth is that if I had all the time in the world, I’d love to shop daily for fresh ingredients. But who’s got time for that? No one I know…

However, I have learned that it’s still possible to cook a home-made meal. The secret is a well-stocked pantry. By stocking your kitchen with certain staples, you will always have the ability to cook up delicious meals.

Furthermore, when you do choose to stop at the store, you’ll be able to quickly pick up just one or two ingredients (i.e. a protein such as beef, chicken or fish and/or a fresh vegetable) and make a full dinner because your pantry will already have all the other ingredients you’ll need to pull off any number of recipes.

Below is a list of some of my pantry essentials. Note that many have very long shelf lives so it’s easy to buy ahead and keep them around for a long time.

Using just these ingredients, here are some of the dishes I can prepare:
• Spaghetti Carbonara
• Vegetarian Chili
• Quiche
• Mushroom Soup
• Nicoise Salad
• Spaghetti Pomodoro
• Frittata
• Rice Pilaf
• Tomato Soup

Please share: what else would you make with these ingredients?

Dry goods:
Beans (I keep a variety of dried and canned)
Rice (and any other grains like Quinoa)
Pasta (I keep a variety)
Flour
Panko breadcrumbs
Canned tomatoes
Tomato paste
Olives
Anchovies
Tuna
Red wine vinegar
Sherry vinegar
Dijon mustard
Dried mushrooms
Sundried tomatoes

Seasoning:
Kosher salt
Sea Salt
Sugar
Whole black pepper for grinding
Bay leaves
Dried Spices: my favorites include: Cayenne, Cumin, Oregano, Coriander, Paprika, Crushed Red Pepper

Cooking Fats:
Olive oil
Canola oil
Butter

Flavor boosters:
Parmigiano-Reggiano
Bacon (store in the freezer)
Nuts (store in the freezer)

Fresh items that I use almost daily:
Onions
Shallots
Garlic
Carrots
Celery
Tomatoes
Salad greens
Eggs
Milk