Judge Chris Presides

Sometimes, I try to be a good sister.

*Fingers crossed that gloating about it here won't discount any karmic points I have coming*

This summer began the beginning of my brother Chris's hospital rotations for medical school. Long hours working and traveling to and from his hospital in the Bronx meant that he'd come home exhausted, drained, and in dire need of a break. To the younger sister left twiddling her thumbs after her   internship ended, I mostly realized that he'd be famished.

Cue a slew of culinary exploits! With a kitchen bigger than 5 square feet and the proper appliances (Kitchen Aid Mixer-- the dream!!), being home enabled me to make some awesome stuff for Chris, my other family members, and myself! Insert video montage here

It really was fun as not only is Chris a great cook himself (He and Stephanie have perfected the homemade pizza and I love their sauce), but a great appreciator of good food. So, as much as I strived to give him a great meal when he got back, I wanted the judge to give me his score!

One of our favorites this summer was Shrimp Fra Diavolo served over linguini. White wine thickens the marinara and red pepper flakes give it a powerful (but not overwhelming) kick. The linguini is able to pick up the essence of the shrimp and sauce, making every bite a winner!

I hope you try it! Delicious and simple! Chris definitely approved by the way.

Shrimp Fra Diavolo

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1/2 box pasta, linguini

1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. 

2. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. 

3. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. 

4. Season with more salt, to taste, and serve over linguini!

Taste the Rainbow

I guess I'm starting this blog off with the All-Star team. After my favorite meal (Eggplant Napoleons), Rainbow Cookies are second to none when it comes to desserts.

Growing up, they gave me the ability to swiftly answer (or point to in the bakery): "Annie, what kind of cookies should we get?" or "Annie, if you were a cookie, what would you be?"

It needn't be said, but these answers still apply. The almond-y cake layered with raspberry jam and topped with decadent chocolate is the taste-bud Triple Crown. Maybe it was a way of holding on to a bit of my child-like silliness, but the day I was able to successfully recreate the cookie of all cookies was cause for celebration. I make them every year at Christmastime. I normally make them twice though because they don't make it to Christmas day!

Rainbow Cookies

½ cups unsalted butter, softened, plus more for pans
2 cups flour, plus more for pans
1 cup sugar
1 12.5-oz. can almond filling
4 eggs
12 drops green food coloring
12 drops red food coloring
12 drops yellow food coloring1 12-oz. seedless raspberry jam
12 oz. semisweet chocolate, melted

1. Heat oven to 350°. Grease and flour three 9″ x 13″ baking pans and line with parchment paper; set aside. Using a hand mixer on high speed, beat butter and sugar in a bowl until pale and fluffy, about 2 minutes. Add pastry filling; beat until smooth. Add eggs one at a time, beating well after each addition. Add flour; beat until just combined. Evenly divide batter into 3 bowls. Add green food coloring to one bowl, red food coloring to the second bowl, and yellow food coloring in the third bowl; stir colorings into batters. Spread each batter into their own prepared baking pan. Bake each pan until just beginning to brown, about 10 minutes. Invert cakes onto wire racks; cool.

2.  Place green cake on a foil-lined baking sheet. Spread half the jam over green cake; top with yellow cake. Be careful inverting these! Spread remaining jam over yellow cake; top with red cake. Chill cakes to set jam, 1 hour. (It helps to weight down the stacks of cakes with another baking pan during this time)

3. Spread chocolate over top, sides, and ends of each log until completely covered; chill to set chocolate. Using a slicing knife, trim cake edges to form an even block. (Eat these trimmings as you go!!) Slice block crosswise into 1 ½″-wide logs; separate on a cutting board. Slice each log crosswise into ½″-thick squares to serve. 

All Hail the King

When you've made it up to heaven and are waiting for St. Peter to admit you, it's a known fact that through those pearly gates you can smell the intoxicating aroma of Eggplant Parmigiano.

So, it's not up for too much debate when I say that it is the best meal! Layers of fried eggplant surrounded by marinara and fresh mozzarella is difficult to argue with.

Hence, I love making any permutation of these delicious elements. In comes the Eggplant Napoleon- a dish I created that maintains the classic Parmigiano touch, but also adds in broccoli rabe and slices of fresh mozzarella (instead of shredded) in a unique stacking shape!

It was a great honor when this recipe made it into my mom's family recipe book, and I'm happy to share it here!

Eggplant Napoleons

Ingredients:

2 eggs
1 cup of italian seasoned bread crumbs
1 can of San Marzano diced tomatoes
1 ball of fresh mozzarella
1 large eggplant
1 head of broccoli rabe
1/2 cup of Parmigiano Reggiano


1. Wash eggplant and peel. Slice into 1/4" circular pieces.
2. Beat 2 eggs in a bowl and place breadcrumbs in a separate bowl.
3. Dredge eggplant slices in eggs and then breadcrumbs.
4. Separately, prepare the diced tomatoes, seasoning with basil, salt, pepper, oregano, crushed red pepper flakes, and Parmigiano Reggiano to taste.
5. Also separately, prepare the broccoli rabe by sautéing in a pan with olive oil, salt, and pepper.
6. Fry the eggplant slices in a bit of olive oil until tender.
7. Arrange the stacks in a baking pan. Layer one slice of eggplant, spread with marinara, add one slice of mozzarella, and broccoli rabe. Repeat these layers once more. Create as many stacks as you can. Sprinkle Parmigiano Reggiano over all the stacks.
8. Bake at 350 degrees for 25-30 min.

Tutti al tavolo di mangiare!

The Holy Grail

Easter means many things to many families.

When are the Reeses' Easter eggs coming out?

Do they sell Peeps in CVS?

Can I chew 11 pieces of Dubble Bubble this year?

What part of my chocolate bunny should I eat first?

When does the Indiana Jones marathon start?

I'll be honest- I don't have the answers to these questions (except the chocolate bunny- always start with the ears-always). And sure, Easter also means lamb and mint jelly, but for my family the Easter feast meeeeeeeans...

PIZZA RUSTICA

(Thanks for the drumroll, Dad)

Pizza Rustica is an Italian Easter cake. It's ricotta-egg filling is stuffed with soppressata, salami, and prosciutto, encased in a butter-y flaky crust. Luckily, the Scavellis have made Pizza Rustica more than a once a year treat. So, open up your 2nd (or 3rd or 4th) stomach, this recipe is the ultimate crowd pleaser!

*Cut up into pieces, it also makes for a great appetizer

Pizza Rustica

For the filling:

5 large eggs

½ cup finely chopped prosciutto

½ cup finely chopped salami

½ cup finely chopped soppressata

16 oz. whole milk ricotta

1/3 cup freshly grated Parmesan

1 cup whole milk mozzarella

1 tsp. pepper

1 tsp. salt

For the dough:

3 ½ cups all purpose flour

¾ cup unsalted, cold butter

½ tsp. salt

3 eggs

2-3 tbsp. ice cold water

Preheat the oven to 375 degrees F.

1. Create the dough by pulsing the flour, butter (cut into small pieces), and salt in a food processor until you create coarse flour. Transfer to another bowl and mix in 3 eggs. Add 2-3 tbsp. of cold water to create optimal dough consistency. Refrigerate for a half hour so it is firm enough to roll out.

2. To make the mouth-watering filling, beat 4 of the eggs in a large bowl. Add in the prosciutto, salami, and soppressata and whisk so that they are evenly distributed! (You don’t want to jip anyone with a prosciutto-less piece!) Incorporate the ricotta into the mix- one ½ cup at a time. Add the mozzarella, Parmesan, pepper, and salt.

3. Once the dough is ready, roll out half of it and fit it onto a 9x13 inch rectangular baking pan, using the dough hanging over the edge to create a thick crust. Pour the filling into the crust. Roll out the second half of the dough and cut into long strips. Arrange the strips into a lattice pattern over the filling for the classic Pizza Rustica appeal. Beat the remaining egg and brush onto the crust and lattice pieces. Bake until the crust is golden brown (about 1 hour).

Serve and godere con la famiglia e gli amici! (Enjoy with family and friends!)

Here my mom shows an impressive lattice top on last year's Pizza Rustica!

Time to Make the Donuts?

A hectic college lifestyle often means repetitive meals. Busy schedules can lead us to the same lunch spot over and over until the ladies working there know what you will order before you say it ("What size, sweetie?").

But when it comes to indulging a sweet tooth, nothing breaks this monotony better than donuts you fried up yourself! Don't get me wrong- certainly not complaining about the usual cupcakes, cookies, box cake desserts. But, like Ina says, why not turn up the volume?

These donuts crank the volume to 11. And they're EASY too!

*Note: These donuts can be adapted to be Mexican Churros as well. Put the batter in a star tipped pastry bag and create 4" lines on a baking sheet. Refrigerate for 10 minutes, then fry according to recipe. 

**The perfect addition to any fiesta!

Cinnamon Sugar Donuts

(makes 15)

4 cups plain flour
1 1/2 teaspoons salt
1/2 teaspoon butter
4 teaspoons baking powder
1 cup sugar (plus 1/4 cup after for dusting)
1 cup milk
1 egg, beaten

1/2 tsp. vanilla
1/2 teaspoon cinnamon (plus another 1/2 tsp. after for dusting)
1/4 teaspoon nutmeg
Vegetable/Canola oil for frying

1. Stir flour in bowl, add salt, baking powder, and sugar.
2. Mix in butter.
3. Beat an egg in advance and add milk and vanilla to it. Add to flour mixture (should take on dough consistency)
4. Roll in a ball and wrap in plastic wrap. Refrigerate for 10 minutes.

5. Roll out dough on floured board, roll to one-fourth inch in thickness. Use a circle cookie cutter (or any top that is 2" diameter) to make donut. Use a small circle cutter (I use the vanilla extract bottle top) to cute out the middle of the donut.
5. Fill a small pot so that oil comes up 3". When oil is very hot, (carefully) place donuts in oil with wooden slotted spoon.

6. When donuts rise to the top and take on brown color, remove from oil and place on plate with a napkin (to drain excess oil).

7. Place in cinnamon-sugar mixture.

*If you have extra dough, you can make munchkins (!) by simply rolling 1" diameter balls and proceeding as outlined.
*Best served soon after!

Mangia Mangia!

Welcome and thanks for reading my very first post! I’m excited to document all my adventures in the kitchen with any readers. Gotta be honest- most of what I make comes about as a means of procrastination. Hopkins library? OR Blueberry scones?

I think we all know that it’s the scones every time. *Have yet to find a textbook that makes my mouth water

Besides procrastination, cooking has always been something my family has bonded over. Fresh ingredients, great food, and great company usually typify my Sundays. Recreating this in Baltimore with my friends enables me to bring a little home back with me! 

Oh, this kitchen? No, it's not Ina Garten’s. It's mine! Luckily, the advice of great chefs like her make it possible to cook awesome things without an Extreme Makeover Home Edition caliber kitchen. Otherwise, we’d be in trouble…

Ok! Ho fame! What should we make first?