An Angel In Waiting

In heaven, the recently deceased are known as Angels In Waiting, or AIW for short followed by a 12 digit number. If they made it into heaven, they were a good person and have earned a prime spot for their afterlife.  Mind you, it takes about a year from the time of death until an AIW gets placed.  The typical, mundane red tape that people were accustomed to on earth is here in heaven too: paperwork, housing issues, background checks.  A person has to be placed where they belong and where they are most needed in the promised land that is heaven. There’s a lot more juggling than you would think. Have you ever had to create a seating chart for a wedding? This is kind of like that but for all of earth’s angel worthy inhabitants.  An AIW’s time in limbo is basically an orientation program, a simulation of actual heaven.  The AIWs are housed in a series of apartment complexes almost like a beautifully maintained idyllic university campus.  Angels look back on this part of their afterlife with very fond memories. Over the course of the year, they become more comfortable with the idea that they are dead, they know they have made it to heaven, and there’s a lot of camaraderie and bonding amongst the AIWs, who are kind of like heaven’s freshmen.

Let’s focus our attention on AIW427118824755, or as he was known on earth, Sal. He was a great man who died a long, painful death.  Sometimes we wish we could intervene when one of our heaven-bound angels experiences too much suffering but alas we have zero control of a person until after they have passed, no exceptions. We’re going to take great care of Sal though, these are our favorite kinds of cases. Of course he would rather be on earth with his family and friends but we do everything we can to make his stay in heaven as sweet as he earned it to be.

Sal occupied one of our best sea view penthouses during his orientation and one morning while I was bringing him his tea, Entenmann’s golden fudge cake (original recipe) and a NY Post, he seemed lost in thought. He always greeted me with a smile and asked me how I was doing, but not this morning. I could tell something was not right. I asked him what was troubling him, and he told me that tomorrow would be his granddaughter Liana’s 4th birthday, that she and his beloved wife and daughter and son-in-law would be down celebrating at the house in Florida that was meant to be his retirement home before he got sick. Sal had been the picture of health before he got sick, full of energy and life and he worked on his feet all day long as a hairdresser even after he began his chemo treatments. He never thought he would have a grandchild, but then his daughter gave birth to a baby girl a year before his cancer diagnosis. He and his wife and best friend Lenore bought their retirement home and they believed they had set up a beautiful future. As they say down on earth, then the shit hit the fan.  Knowing all that I know about Sal from his files and from meeting him in person, I knew how much he yearned to be there with them. To hug them, laugh and celebrate with them, to talk to his granddaughter who was no longer a baby as he knew her, but a child. He was missing all of it.

“You know, Sal. When you get through the pearly gates, there’s a really cool thing we do, twice a year you get to go down to earth, as an animal of your choice and for ten minutes you can be with your loved ones. Of course the animal you choose can’t be a giraffe in the middle of Brooklyn, or anything like that, you have to remain incognito. Typically people choose cardinals, squirrels, butterflies, that sort of thing. I’m thinking, as we’re getting to the very end of your orientation, maybe you can try out this special feature tomorrow? I would have to ask my supervisor, but you’re being a fan favorite, I have a feeling she’ll allow it. What do you think?”

“Wow. I would absolutely want to do this.  I’m not sure what I should be, my wife’s family always believed in animals symbolizing their family members visiting from heaven.  Will she know it’s me?” He asked hopefully.

“That would all depend, the likelihood is rarer than you think, but if she’s intune to the idea, there’s a greater chance she probably spends her time looking for this kind of sign. I’m going to go talk to my supervisor. I’ll be back later today to let you know her answer. If she says yes, we’ll go over the rules together. This is exciting! What are you going to do in the meantime?”

“I think I’ll stay in my room for a bit, maybe watch my family play in the pool a little. I won’t do it too long, just a quick visit, then maybe I’ll go fishing or bake some bread, I found some new recipes I would like to try out.”

“Sounds like a great day, I’ll see you in a bit and I’ll look forward to that bread.” I winked at Sal and went to see Regina after I finished my rounds.

Sal sat down with his tea and Entennman’s golden cake. He dragged his knife through the entire length of the cake to create one long rectangular piece, dunked it into his tea and savored it.  He was instantly taken back 40 years ago, he was in his old house, the kitchen where they spent all of their time.  He could hear his kids arguing over something in the den off of the kitchen, his wife preparing their Sunday dinner.  Those were the hardest days, but those were the best days.  He finished his cake and his daydream, and then he put on his EarthVision glasses.  Each AIW got one hour to watch anything in real time back on Earth.  Just like magic, there was his wife Lenore walking around their Florida lanai with his daughter, Lisa.  It looked like it was a beautiful, sunny day.  They walked over to the edge of the lanai, staring out at the water. Probably looking for alligators in the lake. A swarm of dragonflies buzzed around the lawn and he could hear Lenore tell Lisa, “Jillian says she thinks dragonflies are dad.” Lisa scoffed and said, “those dragonflies have always swarmed around like that in a big group,  they were here when dad was here with us.” Sal laughed, of course Lisa would say that. Then it came to him, he knew exactly what he would be, if he could.

I got back to Sal’s penthouse later that day. He was covered in flour and had some bread with hot peppers and heaven-grade olive oil waiting for me, and he seemed more excited than some crusty bread should warrant, even really good crusty bread, which his was.

“Sal, I said between bites, “Regina said you can go. You should bake her some of this bread as a thank you. There’s a lot we need to go over to prepare you for tomorrow. Is now a good time?”

“I’m ready and I know exactly what I want to be.”

“That’s great! What is it?”

“A dragonfly.” He said with a big grin on his face.

“That’s great! Great choice. Very appropriate. I thought you were going to say an alligator.”

Sal laughed. He had a great laugh. We talked about the rules, what the jump would entail physically and mentally. He told me he wanted to make the jump when they were out swimming by the pool, so we would play the timing by ear.

The next day, we were all set for the jump.  Sal, myself and an EarthJump technician.  It seemed only his Granddaughter and daughter were out in the pool and judging by the looks of it, his wife wasn’t coming out to the backyard.  Sal said it was ok, he understood this was already a treat to be doing this, his excitement palpable.

Sal had great first jump, and pretty soon he got the hang of it, buzzing around like he had always been a dragonfly.  He quieted his wings and watched his granddaughter in awe, she had arm floats on and was splashing, laughing and screaming, her voice so high and squeaky.  She was so beautiful.  There was Lisa with her playing, in the flesh right in front of him.  He was so excited when he saw her, the familiarty of her, that he flew into the screen of the lanai and one of his dragonfly limbs that he didn’t even know was a part of him, got caught into the screen.  “Shit.” he thought to himself in a panic.

Lisa looked over for an instant at the dragonfly stuck to the lanai and then she turned back to her daughter and then she looked over again at the lone dragonfly, no swarm to be found. Sal could see Lisa’s mind working, she always understood what he was saying or thinking. “Lisa!!! Lisa it’s Dad! I love you!!! Get Mom!!!!” Sal screamed.  Through his earpiece the EarthVision technician reminded him, “AIW427118824755, they cannot hear you, please conserve your energy and desist from calling out to them.”

Sal frustratedly went back to watching them, Liana played on, laughing and screaming but Lisa just treaded water, staring at the dragonfly, tears welling up in her eyes.  So she knows, for sure she knows thought Sal.  He relaxed his dragonfly body and wings as they both stared at each other.  She would look away to check on Liana for a moment and then turn back and smile at the dragonfly, wiping a tear.  Then she spoke, “Mom has covid and she gave it to Darin, if you could believe that.  We’re making the best of it, which is all we ever do now it seems.  We love you so much, we miss you so much.  I would do anything to have you here with us.” Liana swam into Lisa’s arms and looked up at the dragonfly.  Lisa told her, “this may sound crazy but I’m pretending that’s Nonno. Do you want to tell him anything?”

Liana looked up at him, squinting in the sun and said, “hi nonno, I miss you.” Sal chose to believe that. To believe that she remembered him. To believe that maybe if he returned every year for her birthday, she would somehow know how much he loved her.  In his calmer state, he released from the screen. He fluttered about for a moment and then his ten minutes were up.

Sal moved into his permanent home in heaven a few weeks later on the one year anniversary of his leaving Earth. He had a really great afterlife.  We had him close enough to his dad, father-in-law and grandfather-in-law where they got together and heatedly played cards in Italian every few days. He got to fish with his father. He was able to see many of his customers who made it to heaven. He met new people. He played chess, he cooked, he cut hair. He even became involved in building sets when the actors who made it to heaven wanted to perform plays. He laughed, he ate, he missed his family. Every time he got to jump down to earth for a visit, he was that dragonfly and every time he did it, he felt like he was in heaven.

Italian Tuna Salad

Tuna Salad-you either love it or hate it. My husband (who doesn’t like fish) loves it. I (who loves fish) am extremely particular about it. Our four year old loves it on hollowed out cucumber boats with the tuna recipe I’m sharing today.

I adapted this recipe from a tuna fish dish that my husband and I ate on a boat off the coast of Sicily on our honeymoon. What a day that was! Eight hours out at sea. The first four hours were just the two of us and a couple that drives you around the coast of Sicily and feeds you. It was an unforgettable day, to say the least. First we passed an old abandoned tuna factory off the coast and then were driven to the open water pretty far out. Dark blue waters. They stopped the engine and we soon realized they wanted us to take a swim in said water. We looked at each other and I knew immediately from the look on my husband’s face that he was not going to be the brave one. He whispered something about not wanting to swim amongst the giant tuna. I’m laughing writing this. What a spectacle we were! We braved it for a few minutes, just to be polite and while I was afraid of what could be nibbling at my toes in that water, I was happy that my new husband was just as much a chicken as I was!

After that jaunt, we went back towards the coast and while we happily swam around there, we were cooked the most delicious seafood pasta dish and were fed some delightful local white wine, Etna Bianco-our favorite. Gluten free pasta was prepared for him. It was just the two of us, surround by water. Now THIS was more my speed!

After lunch we sat up top and took in the sun, we picked up another friendly group of people and did some more swimming and touring. At the end of the trip, they fed us a couple of local tuna delicacies like the local riff on bottarga and the most amazing tuna salad we have ever had. And more of that crisp white wine. Oh what a day. The tuna was of course, the best grade you can find, mixed with mayonnaise and local Sicilian capers.

So, that is the inspiration to this “Italian Style Tuna”. I use Italian tuna in oil, mayo, capers and lemon. I guess you can call it Tuna Siciliana if you want to get technical. I do add chopped celery to it for some crunch. I also like to add a dollop of dijon to it if the mood hits me.

Like I said in the beginning, my daughter loves it on boats. I usually put it on a salad and also in a wrap for my husband and I. For this recipe I put it in a radicchio cup, and serving it that way with some toasted sliced Italian bread would make a really nice presentation for someone who likes tuna! Add a glass of wine, close yours eyes and pretend you’re on a boat out at sea instead of your dinner table on a Tuesday night!

Italian Style Tuna Salad:

Ingredients:

  • 3 Cans of Italian Tuna in Oil

  • 1/4 Cup Mayonnaise ( add more or less depending on your preference!)

  • 1/2 cup Celery

  • 2 TBSP Capers (leave in a little caper brine)

  • Zest of one lemon

  • Juice of 1/2 lemon

  • Salt and Pepper to taste

Mix this all together and taste for seasoning, make your adjustments.

Serve as you like, serves 3-4

Notes:

Remember that tuna (and capers) can be very salty, so start with just a sprinkle of salt.

Italian tuna prices vary and can get quite expensive for an easy weeknight meal.  I like to use cans of Tonnino tuna, it is the most reasonable.

Enjoy!

Lisa's Ultimate Chicken Salad

I love chicken salad. I began making it as a tradition the night before Thanksgiving many moons ago. My Mom always made a delicious, much loved veggie-filled chicken soup with tortellinis as our Thanksgiving dinner starter. She would poach chicken parts in a myriad of vegetables and herbs while we prepared other parts of our Thanksgiving meal, and once the stock was finished, I would shred that chicken meat up and make a big bowl of chicken salad. That was always our night before Thanksgiving dinner. My Mom and I would take a break from cooking and have ours, then Dad would get home from work and have some, my Brother would get home at some point or the following morning when we no longer lived at home, and he would go straight to the fridge knowing his helping was there waiting for him. To us, this was our favorite part of Thanksgiving since none of us are Turkey types.

Over the years, I have perfected a chicken salad that I pride myself on. First things first, I always like to use a quality, rotisserie chicken. A rotisserie chicken is moist and flavorful, and one of those ‘hacks’ or shortcuts that are totally worth it, in my opinion. So, you start with that bird and you remove the skin and proceed to remove all of the meat, this is easiest to do by hand.

Then, I like to get creative with what I add to this chicken salad. I always have it mayo based, and I always use celery. You need the creamy moisture and you need the crisp crunch. I like to do a play on a Waldorf and add a sweet, fruity component like halved grapes, or most of the time I use dried cranberries or cherries, whatever I have on hand. Then I add either walnuts or pecans. The walnut works best, but sometimes I use spiced pecans from Trader Joe’s that gives it a zing. I like to add dill and a little mild onion flavor like chives or green onions. Some lemon juice and zest for acid, and you have all your flavors and textures represented. Salt and pepper of course for taste, and a little olive oil to smooth it out.

All the flavors, all the textures and a moist rotisserie chicken: the ultimate chicken salad!

I’m happy eating chicken salad just over a salad. It’s also great with roasted lemon potatoes if you are avoiding bread. I think they are great on wraps or even tacos. My daughter likes it on a wrap so we do that a lot. There was a place in Astoria where I used to live that made a ridiculous sandwich called The Robin Hood: Waldorf chicken salad, slice of cheddar and some perfectly cooked bacon in a wrap. Holy Moly. I only ate it a few times, but I still think of it more often than I should….

Anyways, there is a lot of freedom to play around with your taste preferences, but this chicken salad is a crowd pleaser. An easy to make, easy to eat, good for potlucks, good for picnics, good for celiacs winner winner chicken dinner!

Happy Birthday Dad

I may not have always known it back then, but I had a pretty awesome childhood. I grew up next door to my cousins and a set of grandparents. I had the best parents my older brother and I could ever ask for. Then we had another set of Grandparents, Mamar and Grumpar who lived 5 minutes away. They were young and energetic, like a second set of parents for us but they spoiled us as only a Grandparent could. They had a beautiful condo on an island off the Gulf of Mexico. Private white sand beach, a pool, great restaurants. My parents worked very hard and when it was time to go on vacation they never hesitated, we just always went there. They desperately needed a vacation and this place was paradise. My brother and I loved it too, so it was a no brainer. Florida was where we, the Core Four built so many of our greatest family memories. We were all together, no school, no work, no distractions. Days were spent lounging at the beach, playing in the pool, playing mini golf, going out to eat and staying up late watching tv. We also would go see around 5 movies while we were there. We would go to the movies after dinner or when it was rainy and we couldn’t beach and pool it. Movies in general remind me of Florida, and we saw some winners let me tell you: Garbage Pail Kids, Howard the Duck, Goodfellas, My Cousin Vinny, Beaches, Wayne’s World, Tommy Boy, Jurassic Park, Pulp Fiction, to name a few-trust me, the list goes on. It would basically be 2-3 good movies we wanted to see, and then two or three stinkers we would argue and laugh about. We loved it though and it really became a pivotal part of our family vacations.

We went to Florida a lot for Easter vacation, so I spent many a birthday there. I would write up these elaborate itineraries for the day, down to what we were doing every 15-30 minutes elaborate. There would be a lot of heckling and warnings to lower my expectations that I would not heed and without fail, by 11 AM the itinerary would be shot to hell. Florida was the place where we ‘did nothing’ so my itineraries were unwelcome. Each day was basically the same unless it rained: Breakfast, suit up, go to the pool and beach, discuss what we were doing for dinner, chill all day, go back up to the house, shower, get dressed up and go out to dinner. We had our list of must do restaurants we absolutely loved, and then a few more that were there for unforeseen situations.

80s Life

One of our favorite restaurants was Charly’s Crab. It’s still there in St. Armand’s Circle, it’s just called Crab and Fin now. It was very 80s fine dining: a piano player, lamps at the table, high ceilings with peach colored drapery. They started each meal with their smoked salmon pate` and water crackers. This was my favorite part of the meal. Then they brought out their delicious warm bread, the kind that tastes like it was basted in butter. (I had a butter problem when I was a kid). My brother and I would drink Shirley Temples and sword fight with the garnish swords. My Mom and brother would ALWAYS get the ‘Martha’s Vineyard’ salad to start with. This was one of my Mother’s favorite parts of the trip. Then for dinner, my Dad’s absolute favorite (and Vin too) was the Pasta Pagliara. Fresh linguine in a buttery white wine sauce with salmon, mussels and spinach. He LOVED it. With very good reason, it was absolutely delicious. For dessert we would get a slice of key lime pie-hold the whipped cream, or on the side for Dad. When the check came, there would be four slices of pineapple dipped in chocolate, I think we would mostly all give it to my Mom, she loves pineapple.

We really loved to go out to eat together. Like any family we four would sometimes get into a fight, probably once a vacation. Angry silence in the car, silence when we were ordering, but by the time the appetizers would arrive, the silence would turn into mmmm, this is good. Then my Dad would start getting bites together for all of us to try what he was eating, and then we would be back.

I almost always would keep a Travel Diary, especially when I got a little older, I would include restaurant and movie reviews a la Zagats and Siskel and Ebert. We still have those books today, and they mean a lot to me. They captured a very special time in my life.

When I knew I was pregnant with my daughter, my parents were starting to shop around in Naples for a house to buy and eventually retire to. I had big plans for Florida, for family trips and memories for my daughter to cherish throughout her life. I was so excited to relive my youth with my core four and the additions of my husband, daughter and sister in-law. My Dad was so healthy, youthful and energetic before he got sick, I naively thought he would live forever and that Liana would have him in her life for a very long time. Swimming, going to the movies, staying up late, playing miniature golf, inside jokes, boardgames, Shirley Temples and all the seafood.

We have already spent a lot of time in Florida, we love it. Liana always says, I want to stay in Fladida Forever and Ever. It’s very bittersweet for me. She’s having that great time I wanted for her, but without the love of a Grandfather and my Dad is missing the love of a Granddaughter being spoiled on her Florida vacation. I knew my father so well. I knew his likes, dislikes, reactions, etc., we were very close. So being in Florida without him is like this unchartered territory, I don’t know this version of my Dad, I don’t know ‘Retired Florida Nonno’. The person he worked his whole life to be, cut short. So when we’re splashing around the pool or going to their club for lunch or mini golfing or trying a new restaurant, I’m wondering what Dad would think. I’m wondering if he ever would have gotten a sporty car. Would he have obsessed over fishing and just want to hang out on a boat everyday. Would he have stayed up all night long and taken naps outside in the shade during the day. Would he have taken up a hobby we never thought he would be interested in? Would he have watched the Octonauts with Liana and played it with her? I’m pretty sure this last trip we would have watched the Tetris movie together and then he would have downloaded the game on his phone and then play it on the outdoor couch all day until dinner.

I plan to make Pasta Pagliara with my Mom and Brother the next time we are together in Florida, we’ll drink spiked Shirley Temples. We’ll take Liana to a movie, we’ll cultivate our list of must eat at restaurants. I’ll flip out when I don’t get par on a mini golf hole. I’m always going to move forward, I’m always going to laugh and enjoy life, but I’ll always miss my Dad and like a child part of me will always be waiting for him to come back to us.

Now…I just took out my box of journals and can’t believe the loose piece of paper I have come across. I really don’t remember seeing this before and it may be a little hard to decipher my ten year old self’s story and handwriting, but stunningly, it’s about our first time mini golfing and of course we ate at Charly’s Crab that night. And the part with my Dad, it’s priceless:

I do have a memory of driving by a lit up scene of caves and waterfalls and us not knowing what it could possibly be, we didn’t have elaborate mini golf course like that in New York. So I guess the mystery was also weighing on my Dad. Ha. We always had fun. Just being together, it was never anything over the top it just was the core four.

Spam Fried Rice

The first time I tried Spam was at our favorite restaurant in the East Village, Noreetuh. I could go on and on about this establishment, but for this post I’ll just keep it to when I bit the bullet and tried Spam in one of their fabulous Misubis. Musubis are a Hawaiian treat, that is kind of like sushi where there is rice and seaweed and structure involved. The classic variation of a musubi is the Spam version. So I tried it and paging Dr Suess, I do like Spam I am, I do!

One night when my daughter was a couple months old, my husband brought home a can of Spam and I was going to make tacos out of it, just like in that genius Spam commercial. I was a little apprehensive about handling the Spam that first go around and I admittedly had Darin take it out of the can for me while I drank a glass of wine for bravery before heading into the kitchen. I cut it up into long strips and sautéed it in a pan. Once those spam strips were browned, I was well out of the fear factor and I built our tacos and we enjoyed them. I think my feelings were, this won’t become a thing, but once in a blue moon, I would sign up for this.

When the pandemic began, Darin bought some cans as a staple when we didn’t know what was going on or what was going to happen with food shortages. I know we all started doing things at the beginning of the pandemic that we thought we would never do, and then those things kind of stuck around way longer than we thought at first. Spam became one of those things…We always have a can in our little pantry and we I probably make Spam Fried Rice two to three times a year.

My Spam Fried Rice is made up of some of my daughter’s favorite components: white rice, soy sauce, peas and carrots, pineapple and, well, Spam. She’s a spam musubi junkie. The other day we had a pineapple in the house and she demanded that I cut it open. While I was cutting it, I thought about how there was a can of spam in the pantry and I probably haven’t made Spam Fried Rice in about a year and I have this here pineapple and Liana never says no to rice and soy sauce. I made up my mind that we were eating it for dinner the following night.

I bought a bag of organic frozen peas and carrots and some fresh scallions, made some white rice in advance so it would cool and harden, and diced up a can of Spam. I’m a big girl, I can just do it myself now. The only thing you really have to worry about is if you have a cat. One word of advice, if you have a cat you may want to lock them in a room before you pull back the lid!

Spam Fried Rice Recipe

Ingredients:

  • 1 Cup dry or about 3 cups cooked of Your Favorite White Rice (Leftover takeout 1 large container works best, or cook it at home at least a couple hours ahead and throw into the refrigerator)

  • Can of Spam, diced a little bigger than the peas

  • Bag of frozen veggies like peas and carrots

  • 1 Cup diced Pineapple (I prefer fresh but canned totally works) Try to dice it to around the same size as the Spam

  • 1.5 TB Soy Sauce

  • Sesame Oil for finishing

  • Curry Powder

  • Minced Fresh or ground Ginger

  • Two to Three Finely Chopped Scallions -white for cooking and green for Garnish

  • 2 TB Vegetable Oil

  • 1 Egg Per Person (plus more veg oil for frying)

First you want to heat your favorite heavy bottomed, high walled frying pan on medium to high heat. Add a little bit of vegetable oil and toss in the diced spam. Let this brown as much as possible, really coax it and be patient, get them nicely browned but not burnt. Add a teaspoon of curry powder and ginger (powder). Toss in your bag of veggies and sauté together for a couple minutes. Add the cold rice and a little more vegetable oil, once combined add the soy sauce, probably a tablespoon and a half, but this is up to your preference. Once that is all combined, throw in half of the scallions -the white part and then the pineapple. Saute this for a couple more minutes. Now if you want to top this with a fried egg, make the eggs when you’re making the fried rice so everything finishes at the same time. Let’s say the minute you start adding ingredients to the spam. Plate your rice, top with the egg and then give a little drizzle of sesame oil, garnish with scallion. Be light with the sesame oil, it goes a long way. If young children aren’t eating with you, use chili infused sesame oil if you like a kick. This is a really easy dish to make lots of substitutions and additions with. It’s a great midweek meal when you need something fast to make and fast to clean.

Wanna get crazy? Hollow out the pineapple that you use for a fun presentation your Spam eating guests would get a kick out of!


I hope you enjoyed my little Spam Fried Rice recipe. I know it’s not for everyone but you know what? It’s tasty, it’s easy, it’s cheap and if your kid likes rice, you should try it, it’s a good way to sneak in veggies!




Meatballs, a Valentine's Tale

Valentine’s Day is different for everyone. It is my experience that we all have a love/hate relationship with this holiday depending on where we are in life. Some of us can admit this, others can scoff at this and I have certainly done both in my 42 years.

Ten Valentine’s days ago, I spent the holiday still single and out with a single friend, but I was in a great mood because I was going on my first date with my now husband in two days, the 16th. We had been friends for a long time, so I really was looking forward to it, and thrilled that we both adamantly agreed that the 14th would NOT be our first date.

I spent many a Valentine’s Day alone prior to my husband, I was a professional singleton, a staunch anti-Valentine’s Day-er. But, I also had my Dad my whole life, and if I happened to see him on that holiday, I was getting a rose from him. Or a card, chocolates, a scratch off ticket, something. He probably only received an eye roll or silly speech from me in return. Did he care or would he ever stop? No way.

I moved into my first apartment in Astoria around Valentine’s day and my roommate Kelly and I were home, single, eating takeout, unpacking and he came by after work with roses for us. This was something I would never remember but she always did. She who was away from home, really appreciated the gesture. Now that my Dad is no longer here treating me like gold, I’m hearing all of the ways he touched people and made people happy and feel good. Don’t get me wrong, I always knew what a special person he was and I always appreciated him, especially in adulthood, but now I just am gripping a little tighter because it’s all I have left of him.

Anyways, I’m writing about my Dad, my original Valentine because the last meal we shared together before he got sick, was on Valentine’s Day 2021. I made us heart shaped meatballs over polenta, and it was the last normal Sunday dinner we shared together eating, drinking and being merry.

Meatballs are a sacred food for me. My father’s mother, Nonna made the BEST meatballs, and unfortunately you will just have to take my word on this one. There are of course, many schools of thought on the subject of what makes the best meatball and everyone thinks that they are right. Part of me feels like I should watch what I say, but the other part of me is like, these are MY “recipes and ramblings”, I’ll say what I feel. For example, if you call sauce “gravy”, keep going, I don’t need to hear your meatball opinion. Totally harsh and judgmental of me, I agree! Especially since some people think that if you don’t call them ‘polpetti’ it’s not Italian, but my Nonna, who hardly spoke English always called them: Meat-a-Ball-e, seriously…so it really has nothing to do with what you call the sauce or meatballs, but it has everything to do with technique. Some people use a combo of veal, pork and beef, some just beef, some pork and beef, which is what my Nonna did, but she used varying levels of coarseness in her ground meat. Then there’s the question of dried breadcrumbs verses real bread. I could go on and on…but perhaps the biggest argument in the great meatball debate is: fried, baked or right into the sauce?

Nonna ALWAYS put the meatballs right into the sauce, so I have always been a believer. I believe they stay the most moist and tender, that the sauce flavors the meatball and meatball more importantly flavors the sauce when it goes in raw. The fried meatball has a barrier surrounding it, therefore the sauce won’t penetrate it. When I was a child, say around 7 years old, my grandfather on my mother’s side, a very competitive person by nature (and a wonderful cook), heard that Nonna’s meatballs were my favorite food…naturally, he made meatballs one Sunday, picked me up, brought me to his house and made me try them. I told him, sorry but Nonna’s are better. It took him years to get over my decision, and I will tell you why he lost: his were fried.

A few months before Valentine’s Day 2021, my Dad filled me in on another secret of Nonna’s fabulous meatballs: she used to ladle some of her meat sauce into the meatball mixture. I tried it, and wow this is a game changer. It was early 2021, my parents had just gotten their covid vaccines, they were coming over for dinner, it was very exciting to finally do something normal and together. So I decided I would love to make my Dad, who had just had hernia surgery the week before, some meatballs. I thought it would be cute to shape them into hearts with a cookie cutter (Mom moment) and serve them over polenta. I did the sauce in the meat mixture trick, I formed them, had them laid out on a sheet pan and was hit with a conundrum. Hmmm…if I put these in the sauce, they will never hold their shape. I decided I would bake them just enough so they would remain heart shaped, say about ten minutes at 350. So that’s what I did. They were slightly browned on the outside and still raw on the inside. Into the sauce to simmer they went.

Heart Shaped Meatball Pre-Bake

Post Bake

After the simmer…

Well. These meatballs were heavenly. Soft and tender, with the slightest hint of a crust in all the good ways. So, there you have it, and it is what I do now. A ladle of sauce into the meatball mix, bake for ten minutes and simmer in the sauce for the rest of the time. I highly recommend this method. I remember my Dad LOVED the meatballs, we had a great meal together. He brought some red wine from his cellar, we laughed, we told stories we have all heard before, my parents enjoyed their granddaughter that they waited many many years for. It felt like normal times, it felt like the past and the future all at once. When my Dad had his hernia surgery the week earlier, there was a dark spot way at the top of the CT scan. His pulmonologist took a look at it and brought him in for testing, and the rest is history. Just like that.

Eat the meatballs however YOU want. Celebrate Valentine’s Day however YOU want. Just always appreciate every moment with the people you love, and laugh as much as possible. Happy Valentine’s day to anyone reading this.

Heart Shaped Meatball Over Polenta

2022 The Journey

Last New Year’s Eve,  I was at my parents’ apartment in Brooklyn with our two year old spending time with my ailing father and avoiding my husband who had been going into work all week while the Omicron variant spread like wildfire throughout the city.  It was a tough decision, but one we agreed on making.  It was a strange week, like the week between Christmas and New Years always is-kind of surreal, dark, cold, clocks don’t matter, getting over the holiday madness, and waiting around for New Years to come and go so life can start back up.  This year was particularly strange, not just because Omicron was nuts, but because my father was in the thick of a year and a half of torture, a torture that seemed like it couldn’t be stopped and a torture that was a veritable mystery to all of his Doctors and those who loved him.

Starting in March of 2021, my non smoking father was diagnosed with stage 4 lung cancer that had spread through his lymph nodes which also affected his vocal chords and two months later his chemo treatments miraculously worked and virtually cleared out all of the cancer.  In that two month time span, completely unrelated, he underwent brain surgery to fix a bleeding hematoma.  That summer, while he convalesced, we believed he was fatigued by all that happened to him, but we soon realized this wasn’t just side effects of chemo when his legs began to buckle when he tried to walk and he could no longer urinate on his own.  Doctors were on the case and believed it had to be his immunotherapy treatment.  In the month of August it became so difficult for him to swallow, he who had always been a slim and highly energetic man with a famed appetite, had become emaciated.  He didn’t speak, he hardly ate and he could hardly stand on his own.  He had a three week stint in the hospital, he weighed under 100 lbs and my mother, myself and my brother agreed to have my father put on a feeding peg, it truly became to the point where it was that or let’s watch him starve to death in front of us.  At this time we beleived that this was a case of immunotherapy attacking his body, and his team of oncologists hoped that it could still possibly be reversed.  If anyone could bounce back, my father surely could.

That October I began to spend a lot of time in Brooklyn with my father, helping my mother nurse him, helping him with physical therapy and having my two year old daughter spend as much time with him as possible.  She was six months old when the pandemic began, and her life so far had basically consisted of hanging outdoors in our East Village neighborhood or spending time with my ailing father in Brooklyn.  Not your typical first couple of years, but she’s a very happy little person, I’m happy to report.  My brother was always there on his days off, so it was nice to all be together, but also mentally draining on so many levels.  We would do these exercises with dad and praise him if he could move his leg forward 6 inches in a seated position.  Meanwhile, less than a year before that he was still on his feet cutting hair 10 hours a day,   loudly arguing and laughing with all of his beloved customers.  Now if he said a sentence and moved a muscle it felt like a victory.  He no longer drank water, my mother fed him a liquid formula through a feeding peg in his stomach three times a day.  We hid from him when we ate and tried not to cook anything that smelled too good or make too many sounds that we were enjoying what we ate.  He just sat there, watching tv, never complaining.

There was another stint in the hospital around Thanksgiving, more treatment to try and reverse all of these horrors.  He just got weaker and weaker.  We hatched this whole plan that my mother would drive him down to their house in Florida and that I would come down there with Liana and spend an extended amount of time there in January giving him physical therapy, he would be able to go outside in the backyard and it just would be so much better for him, my brother was on board to spend time there too.  We truly believed there would be a turning point, there had to be.

So, lets get back to Christmas week.  I’m hunkering down there in Brooklyn all week and I’m watching my Dad, watching him weaken more and more, and I say to my Mom one night, there is no way in hell you’re getting in the car with Dad and driving him down to Florida by yourself.  You two will never make it.  I thought about those cargo bags people put on the roof of their cars for extra storage, and said lets buy one and Liana and I will have to come with you.  My daughter, a two year old Manhattanite who hadn’t ever spent more than about 45 minutes in a car in her life.  My mother agreed, we bought the cargo bag online one night and our Thelma and Louise plan was hatched.  We would leave a couple days after New Years.

New Years Eve, my throat begins to bother me and when that ball dropped, my daughter is fast asleep, my husband is by himself on our couch, my parents are hugging and hoping for a better year and I’m sipping champagne knowing full well I must have omicron.  Happy New Year!

I spent those first few days quarantined back home in my bedroom, my husband and daughter avoiding me, my dad ended up getting a spinal tap on the tenth of January, and I lost my sense of smell and taste, but I was testing negative so we decided we would start our journey on Wednesday January 12th.  My brother attached the cargo bag to the roof, we loaded it up with all of our things that we wouldn’t need until we arrived in Naples, and filled the backseat with the necessities of a two year old and trunk with the medical necessities for my father.  What were we thinking…

A few miles into the trip, we were on the Verazzano Bridge, a few wintry gusts of wind hit the car and I could feel the cargo bag above my head sort of shift.  I spend the whole of that road trip not only worried for my father and daughter but soooooo worried about that cargo bag flying off the SUV, and wreaking havoc on 95 south.  The bag seemed to stabilize, and our first stop was a rest stop in Delaware.  Sidebar-Let me stress that we were coming from a major Covid Manhattan bubble. We had been in the city for almost two years without leaving and everyone was still wearing a mask to go anywhere indoors at this time.  I knew that the trip down south alone, as we went further south was going to be a culture shock and that my daughter was going to see a lot of new things that most people take for granted-a drive thru, a parking lot and a gas station, just to name a few!  End bar- So, it ended up taking us one and a half hours  just to gas up, change Liana’s diaper and for my mother to wheel my father into the family bathroom and change his diaper.  Then we still had to get Liana back into the car seat and my dad into his seat.  This became harder and harder as the trip went on, I believe at that first stop he may have still been able to stand on his own for a second of two before helping him in.

We start driving again, discussing how every stop can’t last that long because we will never make it.  We didn’t have a place to stay but we had written down some hotels off 95 that we could stay in whenever we felt we needed to stop.  We knew we wanted to end up in Virginia, somewhere just past Roanoke.  We ended up pulling off the road for my dad to be changed, for my mom to feed his peg and so we can eat.  We ended up getting fried chicken sandos from, let’s see what was it called…Freddie’s Steak and Custard?  Something like that.  Liana had a burger and fries and oh, was it depressing to eat this food in the dark car in the parking lot while my poor father just sat there.  We got back on the road, and this was another hour and a half stop when all was said and done.  We drove some more, and I think we decided to get a hotel around 9:00.  There were no rooms at the Inns-my brother was helping us out by calling hotels and they were all booked up, probably because all the flights were cancelled because of Omicron and a lot of other people probably decided to drive to their destinations.

So, we end up at a Hampton Inn in Petersburg, Virginia-the last available room. We made several trips, carrying in my Dad and Liana, our miscellaneous supplies and overnight bags.  Wait, where is Mom’s overnight bag? After searching and searching in the dark parking lot we come to the realization that my brother and I packed her overnight bag up into the cargo net, that was packed just so that we were in no way able to get the bag out without undoing the entire thing which was out of the question.  So, all Mom had was the clothes on her back, no  clean clothes, pajamas, toiletries, contact solution, etc.  So once she took that blow but also saw a bug in the shower, she was done with the whole situation.  My poor father fell hard on the bathroom floor while trying to go to the bathroom, and we had to cover him up and get him to the bed.  Any strength he possessed prior to the first leg of our journey vanished.  Then and now I find it far too painful to try and put myself in his shoes, to wonder what he was thinking.  How he felt being completely helpless, he who had helped me for the first 40 years of my life, he who was the first person I would think of if I needed help in any way.  Not in a spoiled way, because if he wan’t my father, he still would have been the first person I would ask for help because he was the person who not only helped you, but truly wanted to help you, and not because of obligation but because that was who he was.  I don’t say this because he has passed away and I want to create a saint.  He was a saint.  He was everybody’s saint and everybody’s friend.  That night was a very long night.  I was in one bed with Liana and Mom and Dad were in the other bed right a few feet away from us.  He had so many issues it was always just intermittent sleeping, 15-30 minutes here and there, so I think the three adults mainly laid there struggling with their sleep between wakes.

When we woke up, I took Liana down to get the ‘free’ Hampton Inn breakfast, we brought some up to the room for Mom while she prepared and fed Dad for the road.  I had given Mom my pajamas the night before so she would at least feel a little refreshed when she put her clothes from the day before on, meanwhile I slept in my clothes and I put on a new shirt, I guess out of guilt for the overnight bag in the cargo bag debacle-needless to say, this Fab Four wasn’t  the sanest looking bunch.  We got on the road around 10:30.  So late! But it was the best we could do.  I got us gas, and we were on the road.  We drove across the border of North Carolina and Dad said he had to pee.  Mom came up with this new plan that when Dad had to pee or stretch his legs (he had to stretch his legs most of the times we stopped since he couldn’t move them on his own) we were going to try getting off at an exit and finding a spot on the side of the road to hang Dad out of the car, stretch his leg and try to get him to pee into his piscatuna (God I still want to know what we should call it in English, there’s obviously a technical term for it) instead of making a long stop at a rest stop.  I swear that first time, I thought I was going to hear the cock of a rifle behind me as we held Dad up to stretch his legs and have him pee.  So many things go through your head when you’re in the middle of nowhere holding your Dad up with all your might in the Deep South while you’re wedged between the backseat and your daughter’s car seat.  Is this moment going to shape her forever?  If this didn’t do it, the next leg certainly did…

We were beginning our approach to ‘South of the Border’, AKA, when North Carolina turns into South Carolina. We were maybe ten miles or so from there when we began to see break lights and as we came to a full stop, we saw plumes of black smoke started to billow into the air.  My sense of smell was coming back because I could definitely smell what was clearly some sort of explosion a few hundred feet ahead of us. After about 30 minutes we began to really worry and wonder because this was clearly not your normal traffic jam, or even your normal car accident.  At some point my brother, his wife Katie and my husband were googling and researching what happened from New York, while I was walking around outside with Liana so she can get out some of her energy.  Two hours went by and we knew if would be pretty bad when we finally were moving and we drove by the wreckage but we never would have expected what we saw.  A charred 18 wheeler, a couple of totaled cars, their belongings strewn across the highway, I won’t go into detail, but it was beyond what I ever had seen, or my mother and father had seen and it moved us all to tears.  Liana was the furthest from it in her seat, but she saw and heard enough to continue to talk about it for months.  I immediately questioned our luck, our lives. Why should we have witnessed this?? But also, thank god my father kept stopping us over his discomfort, maybe the last stop saved us from that wreckage. We were pretty shaken up as our journey continued.  We lost almost three hours and soon found ourselves ready for dinner and a feeding for my Dad.  We had Zaxbys chicken sandwiches for dinner this time, and got right back onto the road since we were so behind.

We drove through North Carolina and as we made our way into Georgia it was already dark out, and while my mother and I were exhausted we had this growing tension and crazed idea that we should go the whole way without stopping.  At this point I must inform my reader that my mother and father, back when he was healthy, made this trip twice without stopping.  This is the sort of thing that defined my mom and dad but until this point, I was having none of it.  I knew it was not safe and not wise.  But somewhere between keeping my daughter and father comfortable and the time we lost on that fatality on 95, I began to cave and agree with my mother.  She is not the type to stay in a hotel when she can be in her own bed, and I really really wanted to get this all over with. That damn cargo bag was making some new noises and had shifted some more, so I told her that if we could secure the bag, gas up and get some caffeine in us, I’m game for her ridiculousness.  So we pullover at an empty, dark Georgia gas station, and buy the only suitable duct tape and cherry coke we can find and I reinforced the car and cargo bag as best as I could, with what I could.  What was Dad thinking? He never told us, we never knew.  We got back into the car, and went for it.  Vin, my brother was at work and texted wanting to know where we were, I sent him the iconic thelma and Louise hand clutch gif.…He wasn’t too happy to receive that gif.  Mom and I went off the grid…we drove into Florida, we were only a state away-but as anyone who has driven to Naples told us, that last leg is the worst…How long would liana really stay asleep for?? How long could Dad sit there?? He was still basically skin and bones, and still as always, at our mercy.

Five minutes outside of Jacksonville proper, he wanted to stop again, and he told me he wanted to stay in a hotel.  I had to talk Mom down.  She wasn’t happy and I completely understand why, but she pulled over and we found a hotel.  It was a decent place and when she gave up on being mad, we all got our best night of sleep.  The next morning, I went outside alone to pack up the car and felt the warm sun.  I closed my eyes, breathed deeply and let the warmth and quiet envelope me for a quick moment of peace and solitude before loading the car up with some of my father’s gear.  As I approached the car, I looked over at a dumpster across the way in the parking lot and came eye to eye with I believe I counted 11 vultures staring at me.  What exactly did this mean? I’m not sure.  I’m pretty sure I laughed, and when I think back on this journey, it’s still funny, since, you know, they didn’t attack me.

We loaded into the car, and were on our way, Naples or bust.  This was a good day, our easiest by far.   I think it helped that my Mother and I had perfected our pit stop system, like a two person pit crew, she would pullover and we would jump out of the car, I would grab his walker from the trunk, she would get Dad out and standing up to either pee or stretch or both, while I would be helping to hold him up from behind him, crouching on his passenger seat.  I would love to know what onlookers thought of us!  My Dad slept most of the way that day, as did Liana, and when she didn’t sleep, she was very good.  The entire car ride, she was very good.  Laid back, easy going, and comforting.  It took six hours, and in a very surreal way, we found ourselves entering my parents’ neighborhood Naples.  It wasn’t home home, as this was a place that they purchased January 2020 and was built for them durning the pandemic.  In reality my parents had only been there twice before he was diagnosed.  This place was their retirement dream, all of our dreams of the future, spending weekends, vacations and holidays there together.  We just were so happy to arrive in one piece.  Out of the cold, into the sun, out of their constricting multilevel Brooklyn apartment.

We spent over a month down there. Dad never regained any strength.  Darin had shipped some exercise and massage gear down there. It was hardly used and as time went by it was used less and less.  My brother, his wife, my grandmother and my husband came down.  There were fun times, happy times, ‘core four’ times watching Cobra Kai.  Dad loved watching Italian slapstick movies, spaghetti westerns and the World Poker Tour (which is somehow highly addictive).  He was always quiet, never himself and he never complained.  As his condition worsened over time, and after we took our long three day trip back up north in February, things worsened.  He got covid, he went into the hospital in March for a what now was clearly a last ditch effort to help retract his ailments.  That stint almost killed him and we knew we wanted to get him back down to Florida.  I asked him a couple of times point blank and every time I asked him if he wanted to drive or fly it was the same adamant answer (hard to come by with this version of dad): I want to fly…

At the end of April, before Dad’s 71st birthday, we flew down there.  There was a lot of red tape, special services, but it was really impressive how the airline helped to get him down to Florida and with such ease compared to what we did on our way down ( and up ).  We were in the front row of the plane: Liana at the window, me in the middle, dad next to me on the aisle and mom across the aisle.  I will treasure this bittersweet moment for the rest of my life.  My really amazing traveler daughter on one side of me, my beloved father on the other side, the two of us holding hands in a tight grip most of the way down.  My mom ‘vacationing’ on the other side watching Curb Your Enthusiasm and having a much needed laugh.  This was soooo much easier and if there had been another time with Dad to go down, this was the way we were going to do it.  We spent another month or so down there.  A beautiful Mother’s Day with all four generations of Mothers, Dad came to brunch with us and we had a really nice time, Dad even ate some lobster raviolis.  He was hardly speaking anymore and I’m not sure what he was thinking, if this was his last hoorah, or if he just wanted so desperately to eat food, but he did enjoy himself eating more than he had been.  This lasted until he got back to NYC.

We had planned to try and come back to Florida after Liana’s birthday in August, and that maybe they would just start to take prolonged trips down there by plane with the help of myself or my brother.  At some point in July Dad’s cancer came back.  His body weakened. He said even less than ever before.  He stopped sitting up in the chair because made his bed sores worse.  We knew it was coming to a head, but who ever can be prepared.  Dad gradually got worse and worse, those moments playing over and over at that time-is it going to be now? Is it going to be in 6 months? Do I make plans? What do I do?  Dad died a couple of days after Liana’s first day of preschool, on September 11th, the final gut punch.  He was surrounded by my Mom, my brother and myself.  I grip so tightly to the fact that he said “what Lisa?” to me the day before he died, the last words he spoke to me, and it somehow felt like a full conversation.  He was shivering and I asked him if he was cold.  He said “what Lisa”, which sounds incredibly important when your loved one can’t speak.  I just keep thinking, in that moment he knew me.  And then that moment and what was left of my father was gone.  It’s been a little over three months. One and a half years of his torture and three months of grief and coming to terms with what happened to him, to us and knowing we’ll never have him again.  That my daughter will grow up without him.

Those road trips will always hold a strange and special place in my heart.  It was a very intense time, and I just wanted to reflect upon it as I close out this year.  I hope to wake up tomorrow with some new vigor and hope.  I will always carry my father in my heart, in my mind and I will try to live as he lived.

The following images are pictures I took on the journey back up north. An easier ride in the sense that we had done it before. These are some of the stretch Dad pit stops we made along the way, something my photographer soul wanted to capture and preserve:

Punta Gorda, Florida

Thonotassa, Florida

Saint Marys, Georgia

St. George, South Carolina

Fairmont, North Carolina

Dunn, North Carolina

Nashville, North Carolina

South Prince George, Virginia

Westhampton, New Jersey

Staten Island-Bull’s Head, New York

Fettuccine With Lamb Ragu

I love a ragu, they are delicious and comforting and can be served as a casual, simple meal with your closest people, or elevated as a course for a dinner party or romantic dinner for two. Either way, I feel they always impress whoever is eating them. They are easy to make and the cook time is relatively fast, the most work you have to do is the prep work, because a ragu relies heavily on knife skills. Uniformity is key, because when you use ground meat you want the other ingredients to be around the same size, so each bite is packed with flavor. This particular recipe is for a lamb ragu, but you can substitute other ground meat. You can also substitiute or add other ingredients such as using leeks instead of onion, or adding fennel can bring a delicious new savory flavor to the mix.

IMG_1724.jpg

Ingredients:

  • 1 pound ground lamb

  • 1/2 cup diced onions

  • 1/2 cup diced celery

  • 1/2 cup diced carrot

  • 1 1/4 cup diced mushrooms

  • 1/3 cup chopped fresh parsley

  • 1 Tbs tomato paste

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 1 tsp dried thyme

  • 1/2 cup white wine

  • 3/4 cup stock (chicken, beef or vegetable is fine)

  • 1/2 cup grated pecorino romano cheese

    For a recipe like this one, I recommend that you prep all the ingredients out before you start, it makes actually cooking this dish a lot more efficient.

It is most important that the onions, carrots, celery and mushrooms are diced uniformly and small. The mushrooms can be diced a little larger because they shrink down in size once cooked.

It is most important that the onions, carrots, celery and mushrooms are diced uniformly and small. The mushrooms can be diced a little larger because they shrink down in size once cooked.

Instructions:

First you want to heat a good sized saute pan on medium high heat and cook your lamb. You want to cook the lamb until it is no longer pink, around 7 minutes. Once it is ready, remove the meat and place in a clean dish using a slotted spoon so the fat stays in the pan. Once all the meat is transferred, pour the fat out of the pan, it’s ok if there’s a little leftover, but if it seems foamy or gritty, wipe the pan with a paper towel and discard.

Turn your heat down to medium heat. Add about a tablespoon of fresh oil and once that heats up, add in your onions, carrots and celery. Cook those together until the onions and celery become translucent, then add the mushrooms. Let the mushrooms cook down, this takes 5-7 minutes, and then add the lamb. Once this is all mixed together, you can go ahead and add your tomato paste, salt, pepper and half of the parsley. Mix this all together until incorporated for about two minutes, and then add your white wine. Let this cook together for two minutes, and then add in the stock. Turn your heat down to medium-low and let this cook uncovered until you are ready to add the pasta, about 10-20 minutes.

At this time, bring your aggressively salted (so it tastes like salt water) pasta water to a boil and cook your pasta. If it is dry pasta, you want to cook it 1-2 minutes under what the box says. You will be cooking the pasta directly in the sauce for a bit, so you don’t want to end up overcooking it. If you are using fresh pasta, take it out after two minutes.

Once the pasta is ready, go ahead and add it right to the pan. Do not discard the pasta water, you may need to add some to the sauce for proper consistency. Add the pecorino cheese to the pan, and toss the pasta and sauce together until it is totally incorporated and the sauce is nicely attaching itself to each noodle. If it seems loose, just continue to cook it together another couple of minutes, and if it seems like it needs more liquid, add a little bit of the pasta water. Toss in the remaining parsley and mix it together once more time. Shut the heat, and plate your pasta.

3E4530C2-A265-4ABB-B003-9202C0172612.jpg

I grated more cheese over each plate and also ground some more fresh black pepper on top of mine. If you’re feeling totally decadent, drizzle some high quality finishing oil on top.

I used gluten free fettuccine for this dish and have used vegan parmesan also in the past. There are many ways to make this dish your own from the pasta type down to the ingredients. Once you try a dish like this, you will see that the possibilities are endless, and this is a great crowd pleasing kind of dish that can meet the demands of those with dietary needs, preferences or who are just plain picky. I wish I had some of this right now!

IMG_1726.jpg

Chicken Scarpariello, An Italian American Classic

Chicken Scarpariello is an Italian American classic, a perfect blend of old world and new world flavors that really hits the spot. Tangy, spicy and savory, there’s nothing not to love when it’s made right. By made right, I not only mean that the flavors have to be balanced, but also in my opinion, it has to be made with chicken on the bone. This is a dish that needs to withstand some slow cooking, so the last thing you want is dried out chicken. There are many different iterations of Chicken Scarpariello, and sometimes when I order it, I’m ultimately disappointed. I decided to make my own last Sunday so it would taste exactly how I wanted it to! Here’s my recipe:

IMG_1571.jpg

Ingredients:

  • 3 chicken legs, thighs and drumsticks separated

  • 1 pound Sweet Italian Sausage

  • 3-5 Hot Cherry Peppers (depending on heat level you want)

  • 1 1/2 Cups micro or fingerling potatoes

  • 3 cloves fresh cracked garlic

  • 1 tsp dried rosemary

  • 1 tsp dried, high quality oregano, plus extra for garnish

  • 1 1/2 cups chicken stock

  • 1 cup white wine

  • 2 Tbs vinegar pepper liquid

  • 1 Tbs butter

  • 1 tsp corn starch (optional)

Rosemary, Oregano, Cracked Garlic Cloves, Hot Cherry Peppers and their juice (they come in a big old jar) and finally micro potatoes-not always easy to find, but they are my go-to in many recipes.

Rosemary, Oregano, Cracked Garlic Cloves, Hot Cherry Peppers and their juice (they come in a big old jar) and finally micro potatoes-not always easy to find, but they are my go-to in many recipes.

To Do:

First, I like to make sure my chicken is nice and dry so it will brown well. A few hours before cooking I like to unpack my chicken, wipe off any moisture with a paper towel and then keep it on a drying rack in the refrigerator, this keeps the chicken nice and dry. Heat a dutch oven on medium heat with a little bit of oil, and once hot, liberally salt the chicken and making sure not to overcrowd, brown the skin on the chicken for about 4 minutes. Salt the meat side, turn over and cook for a couple minutes and then transfer to a plate. Work in two batches if there’s not enough room to do this at once. While the chicken is cooking, cut the sausage into 1-1 1/2” pieces and when the chicken is removed, brown the sausage on all sides. Remove sausage and add to the chicken plate.

Add the garlic, herbs and potatoes to the pot, mix it around and let cook for about 5 minutes. Add the white wine and remove any brown flavor bits from the bottom and sides of the pot with your wooden spoon. Start loading the chicken and sausage back into the pot, add the peppers and their juice, a teaspoon of salt and the stock. Put the lid on the dutch oven and let cook in a 350 degree preheated oven for 45 minutes.

Once the meat, potatoes and cherry peppers are all together in the pot, add the liquid and braise in the oven for 45 minutes.

Once the meat, potatoes and cherry peppers are all together in the pot, add the liquid and braise in the oven for 45 minutes.

When ready, take it out of the oven, remove the meat, potatoes and peppers and cook the liquid over a high flame. I mashed the remaining garlic with my wooden spoon so it disintegrated into the liquid, but if you prefer to, remove it. If the sauce seems very thin, add a teaspoon of warm water to a teaspoon of corn starch and make a slurry, add it to the liquid. Let this cook on high for 5 more minutes, and add the butter. Mix it around and taste it once the butter has completely melted into the sauce. If it seems too acidic, add just a dash of sweet like honey or sugar.

Once the sauce is thickened and tastes well balanced, arrange the meat, potatoes and peppers around on a serving dish, add in the sauce and top with more oregano. Serve-you and your guest will love this! Serves 3-4.

Chicken Scarpariello! The perfect Sunday dinner!

Chicken Scarpariello! The perfect Sunday dinner!

This dish is naturally gluten free, but if you would like to also make it dairy free (I did), just use a dairy free buttery spread like Earth Balance and you have a completely Gluten and Dairy free meal.



Corn and Squash Blossom Fritters: Near and Dear to My Heart & Stomach

Fiori di zucca, squash blossoms, zucchini flowers or as my father calls them: Cuccuzza flowers.  If you are Italian American, chances are you have heard the reiteration of the word Cuccuzza from you parents or grandparents, and it sounds a lot like: GooGootz.  The flower of squash plants are not only eatable, but they are delicious and for me, it isn't summer until I have eaten one.  

frittersquash.jpg

My father's parents lived next door to us with my Uncle Joe, Aunt and cousins and our adjoining backyards were transformed into a giant garden by my Nonno when we moved out to Long Island as young children.  It was his own small replica of the land he had back in Calabria equipped with animals and more produce than you would ever need.  This included loads of cuccuzza plants and their flowers.  My Nonna had the task of using all of the 'fruits' of his labor, so she would make 'Pitteluzze' a few times a week for all of us. These were fritters made out of squash, their flowers, basil and grated cheese.  They were absolutely delicious, and the best way to use the abundance of flowers that are very delicate but tend to have short shelf lives and can grow like wildfire.

Many times, the largest, freshest zucchini flowers were given to my Mother's Sicilian parents and these flowers were battered and fried whole by my Grandmother.  Then she would top them with her signature marinara sauce, basil and mozzarella and bake them.  Yum. The kicker was when my grandfather would then take these baked flowers and stack them with thinly sliced Genoa salami, a drizzle of olive oil on a fresh soft roll.  Flavor jackpot.  He used to make me these sandwiches for my drives back up to college.  Salty, heavenly goodness.  

When my Nonna got too old to cook like she used to, and my Uncle Joe, the 'Renaissance Man' in the family took over the task, he would research food trends in Italy and make us fancy, cutting edge stuffed zucchini flowers filled with all sorts of interesting ingredients.  He would show up at our kitchen door via the shared backyard at all hours of the night bearing plates of his latest creation for us to try.  

There is nothing like family and nurturing the ones you love with food.  I have mixed feelings when I receive a bag of fresh cuccuzze flowers from my parents.  I would do anything to just be handed a Pitteluzze from Nonna, a greasy flower-bomb sandwich from my Grandfather, or a ham and cheese stuffed flower from my Uncle Joe.  No matter how bittersweet, I am excited to carry on the tradition, and experiment a little or be traditional with them, to make them for my husband AND to eat them.  

The last batch of cuccuzza flowers I was given were past their prime by the time I was able to cook them, and I had two ears of fresh corn in the house, so I decided to make my own version of a fritter using the flowers, a zucchini and fresh corn, so it became kind of like a cross between a 'Pitteluzze' and a corn fritter.  Here is that recipe:

Ingredients:

  • 1 medium zucchini, grated and spread out over paper towels to absorb their excess liquid
  • 10-15 zucchini blossoms, chopped
  • 1/4 cup fresh basil, chopped
  • 2 ears of corn, charred over the stove and then roasted in the oven for ten minutes @ 350 degrees
  • 2 eggs
  • 1/4 cup bread crumbs
  • 3/4 cup AP Flour
  • 2 Tbs olive oil
  • salt and pepper to taste
  • vegetable oil for frying
  • 1 Tb corn starch

To Do:

Combine all of the ingredients in a big bowl.  Depending on the amount of moisture drawn from the zucchini, you may need to add more flour or breadcrumbs, use your judgement.  Start to spoon out and form the fritters when they feel like they are the right consistency, and put them on a plate or baking sheet.  When they are all formed, put them in the refrigerator for at least 30 minutes.  This will help them to keep their form for frying.  Remove the fritters, and heat a heavy bottomed pan on medium heat with about a 1/4" of vegetable oil.  Once the oil is hot, cook the fritters in batches, about 3-4 minutes per side, until golden brown.  

They can be served a number of ways, with a dipping sauce like a pesto aioli, just as they are, or as part of an antipasto spread like I did.

fritterfinalshot.JPG

 

 

Chilled Cucumber & Avocado Soup

This is a simple, satisfying, no cook, under ten ingredient, perfect for a hot summer day, all you need is a blender soup. 

chilledavosoupfirst.jpg

A couple of months ago while visiting Nashville, my husband and I both ordered a chilled cucumber and avocado soup as a starter for lunch.  It sounded light and refreshing; the perfect meal to break up the humidity, bourbon and BBQ we were surrounded by.  When the soup arrived, I told my dairy intolerant husband to wait a minute, this soup looked cream based.  We had 'hypothesized' that a cold avocado soup's creamy texture would come from the avocado itself, but we were in the charming south now, and the south just loves it's cream and butter! Naturally, I asked the waiter and the soup in fact, had milk AND yogurt in it.  A double whammy for my husband, and a double soup order for me.  It was absolutely delicious, so I didn't mind.  

When I get back from vacation I like to cook some foods inspired by my travels.  Since being with my husband, I also like to come home and recreate food that I got to eat while he just stared longingly at a plate of food he couldn't partake in.  The soup quickly made it to the top of my 'to cook' list.  It is summer here in sweltering NYC after all.  

Instead of milk and yogurt, this recipe is made using coconut milk and cashew yogurt, making it dairy free, and also vegan.  So, without further adieu, here is my simple recipe for Chilled Cucumber & Avocado Soup:

Ingredients:

  • 1 large avocado
  • 3 kirby cucumbers
  • 1 can light or regular coconut milk
  • 1 small container of cashew or regular plain yogurt
  • 2 roughly chopped scallions
  • juice of 1 lime
  • 1 handful of roughly chopped dill
  • 1 tsp cumin
  • 1 tsp salt
chilledavosoup.jpg

Blend all of the ingredients in a blender or food processor.  Give it a taste add a little more salt or possibly lime, if one seems lacking.  Chill for at least two hours, best after four hours.  Serve with a sprig of dill or a lime slice as garnish.  This will make two large bowl or 4 cups of soup. Enjoy!

chilledavo.jpg

 

 

Sausage and Grapes

This year for Father's Day we had a BBQ at my parent's house that my in-laws came to, which was of course very convenient, but also really nice to have both Dads together.  My father-in-law Al had recently told my Mom about a recipe for Sausage and Grapes that he saw, kind of hinting to her that he would like it the next time they have them over, which my husband and I thought was awesome.  Yes, my Mom is an excellent cook.  When I invited Al to the BBQ and asked if he had any requests, he mentioned the Sausage and Grapes again, so now I knew Al was not making idle chitchat, he wants sausage and grapes, and he wants it now.  Since I like to give thoughtful gifts, I decided I would make Al his own aluminum platter of mashed potatoes and Sausage and Grapes so he can take it home and eat it at his leisure for at least two meals AND it gets my Mother-in-Law out of cooking for two nights!  Everyone wins.

sausageandgrapes1.jpg

So, now the pressure was on, the Saturday before Father's Day, while I was prepping a bunch of food for the BBQ, it was time to make a dish I have never tried.  I did what I always do: researched and read a bunch of recipes pertaining to sausage and grapes, read some pan-fried sausage recipes by Marcella Hazan, combined some thoughts and decided on my ingredients and how I was going to cook it up.  I jotted down ingredients, amounts and what I did as I did it, and I liked the outcome of the dish, so now I present to you, my adapted recipe for Sausage and Grapes.

Ingredients:

  • 1 Tbs olive oil 
  • 1 Tbs butter (or butter substitute like Earth Balance)
  • 1 sliced large yellow onion
  • 8 pork sausages (you can substitute chicken or turkey)
  • 2 cups red seedless grapes
  • 1 cup red wine (chianti or cabernet is best)
  • 2 cups sliced shitaki mushrooms
  • chopped parsley for garnish
  • 1 tsp dry thyme
  • salt and pepper to taste

To Make:

First you want to heat a large, walled saute` pan on medium heat with the olive oil and butter. Once it is melted and the butter is bubbling up a little, add your onions and saute` until they become translucent.  If the onions start to brown, lower your heat to a medium-low.  A yellow/light brown tone is fine, but you want to avoid them charring, this will add bitterness to the dish, the object is to cook them low and slow and make them translucent.  Once you have reached this point 8 minutes give or take, add the shitakis and cook them all down until the shitakis take on a little color and have become limp.  This will take about 7-10 minutes.  Remove the onion and mushroom mix and place on a plate.

Add the sausages to the pan and brown them on each side.  Add a little bit of oil to the pan and make sure the sausages aren't touching each other.  This will ensure that the sausage will brown.  If you have to work in batches, do so.  Remove from pan once they are all browned.

Pour the wine into the pan, and with your wooden spoon, scrape up any browned bits on the bottom or sides of your pan and let the wine begin to simmer and add your grapes, the mushroom and onion mixture, the thyme and salt and pepper.  Allow this all to cook together on medium-high heat and after a few minutes, when it won't taste like raw wine anymore, give it a taste and adjust the seasoning.  Note that, as you cook this down more so the sauce thickens, the flavors become concentrated so it will become saltier but also sweeter because of the grapes and wine.  If you feel that is happening and your sauce is still a watery consistency, make a slurry with a teaspoon of corn starch and a teaspoon of warm water.  Stir this into the sauce and it will quicken the thickening process.  After a couple more minutes, arrange the sausages onto the pan and let them heat through, about 5 minutes.  If your pan is oven save, you can put in in the oven for 5 minutes on at 400 degrees.  Remove from heat and top with parsley garnish.

sausageandgrapesclose.jpg

 

At this point, it is ready to be served! This dish would go best topping some creamy polenta, buttery egg noodles, or over some mashed potatoes.  If I were serving it immediately, I would opt for polenta.  Since I was making it to be reheated, I opted for the mashed potatoes only because they reheat better than polenta would.  

The day after Father's Day, I received a phone call from my Father-in-Law thanking me for the gift and letting me know that it was delicious.  Cooking this dish for him was a fun way of letting him know how much he means to Darin and I, and it was a gift I KNEW he would get use out of!  When my husband came into the kitchen while I was assembling the aluminum container he said, "He's getting all of that?" so I think I will have to make it again soon, because full disclosure: I was kind of jealous too ;)

The perfect Father's Day gift!

The perfect Father's Day gift!

 

 

 

Homemade Breakfast Sausage-Make Your Own!

Breakfast sausage has always been my hands down favorite of the breakfast meats.  Patties, links, gravy, in a biscuit, on the side, in my omelet, it's my favorite.  Bacon is better later in the day.  When something is your favorite, when it brings you comfort and joy, you're usually pretty picky about how it tastes.  Breakfast sausage NEEDS to be the following:

  • A little sweet-Maple must be involved
  • A little spicy-I need those little red chili flecks dispersed throughout the meat bringing that little bit of heat
  • A little savory-comforting sage flavors
  • A little salty-because it has to taste good

We received a meat grinder as a wedding gift from one of my dearest friends who always gets me the best gifts, and we decided that for this Christmas wouldn't it be nice to make our families breakfast sausage and give it out to them on Christmas Eve and Day.  So we made a bunch of links one night using chicken thighs and pork belly.  I made a quick spice blend of what I would want my breakfast sausage to taste like, and we were kind of blown away when we cooked off a sample.  I mean, it was chicken thighs and pork belly-how bad could it be?

Our Process:

Everyone enjoyed our sausage, so I wanted to perfect the breakfast sausage spice blend.  I bought a pack of ground chicken meat and came up with the perfect amount of seasoning for one pack of meat (AKA 1 pound).  I  mixed it into the meat, brushed some oil onto the patties, cooked them in a pan and we loved them.  I thought about how easy this would be for someone to do at home.  I provide the seasoning mix, you buy a pack of the ground meat of your choice, and now you have homemade breakfast sausage!  One pack can make 8 regular sized patties, and you are feeding yourself or your loved ones fresh breakfast sausage. You have complete knowledge and control over what you are eating.  No preservatives, no hard to pronounce ingredients, no pesky fillers like gluten, etc...

breakfastsausage.JPG

I made these cute little jars of my Maple Sage Breakfast Sausage Blend and they are now available on Etsy for you to purchase.  This can be a fun project with your kids, your spouse or with yourself-when you take a bite of these patties you will feel like you just accomplished something great, and it's only the morning! (although this would be awesome to make for 'Breakfast for Dinner').  This also makes a great unique hostess gift, or if you are staying over someone's house you can bring this along for the morning breakfast session.

Maple and Sage Breakfast Sausage: One Jar per Pound of Meat

Maple and Sage Breakfast Sausage: One Jar per Pound of Meat

The listing on my Etsy Shop : Maple Sage Breakfast Sausage

My All Around Kitchen, Etsy-fied

About 15 years ago, I had a dream to open up a brick and mortar shop.  A dry goods emporium of sorts where I sold a vast array of items.  Being in the industry, I wanted a lot of women's accessories but also foods and gift items that would speak to a range of people.  A mini-marketplace.  Living in NYC, where commercial rent is absurd and not having the start-up capital, it remained a dream.  

About 7 years ago, I got into making my own herb salt blend, mustards and marmalades as a hobby and I would give these treats out as holiday gifts for friends and family.  I also attended some interesting events where people like myself swapped their homemade treats. My day job at that time was working for my family's business as a jewelry designer and I was making silver jewelry on the side.  I decided to open an Etsy shop that encompassed both passions, 'LeelaMart' on Etsy would be a fun and budget friendly outlet for the time being.  I even got as far as making a shop banner :

The Forgotten Etsy Shop!

The Forgotten Etsy Shop!

Flash to 2018-I totally forgot about this banner!  I found this image a couple of  weeks ago, it is from 2011 and it blew my mind.  Since 2011 I have been very busy: I took culinary courses, I began dating my husband, I opened my own jewelry business (Lisa August) with my Mother, I left Astoria and moved to Manhattan, I got married, I was running a business, etc...life kept moving and I totally forgot about little LeelaMart.

Then, in early 2017 my Mother and I decided that we needed to close Lisa August, for many reasons-an extremely difficult but correct decision.  We are still in the final phases of closing, but when we made the decision, I decided to open a Lisa August shop on Etsy.  I have been having a great time selling my jewelry direct to customers, and making one/two of a kind pieces so I get to be more creative than when I was selling it wholesale by the quantities.

Summer 2017 was when I decided to start this venture, My All Around Kitchen-it was time to use my passion for cooking as a means to not go work for someone else!  Wouldn't it be great if I can make and sell my jewelry while also having a few monthly cooking gigs?  I would be living my best life on my terms.  

Closing Lisa August has taken longer than I had originally thought and I am currently trying to balance it all.  In the meantime, since my brain never shuts off; I thought about opening an Etsy shop for My All Around Kitchen where I can sell my original spice blends, mustards and what not. For my wedding I made our wedding favors: LeaSalt: my salt blend that was always everyones favorite food gift from back in the day.  We got tons of post-wedding compliments about the salt, so I thought hey, I can make event favors available on Etsy too!  So, MyAllAroundKitchen is now up and running.  

Imagine my surprise when I came across that old LeelaMart banner a couple weeks ago.  Memories of my 30 year old, kind of lost, kind of at a cross-roads self came flooding in.  I still have open wounds with Lisa August the company, I'm healing with Lisa August the Etsy shop, I'm trying to start-up My All Around Kitchen and if it sticks, my dreams from 15 years ago can come true, it just was a long strange trip getting here.  

Pot Roast, an American Classic

Today I cooked and ate Pot Roast for the very first time!  It has been on my cook list for a while now, especially since we find ourselves smack in the middle of winter.  

potroast.jpg

 

Growing up, my family ate Italian food pretty exclusively.  As an American child in the 60s, I my Mother never really took to classic American fare and as an Italian, my father didn't see much reason to ever eat anything else but Italian.  Naturally, most nights for us it was a bowl of pasta and then a green salad.  On weekends we had elaborate Sunday dinners that were usually seafood based.  We didn't eat casseroles or meatloaf or steamed or buttered side vegetables.  We ate American food when we had barbecues in the backyard.  Hot dogs and hamburgers, and enough hot and sweet Italian sausages to feed an army (no matter how large the party was) and the piece de resistance: pork livers.  Our sides were cherry tomato salads with anchovies and grilled eggplant and zucchini from the garden.  You know, your typical American summer bbq.  Sometimes my Mom made us delicious chicken thighs smothered in BBQ sauce and my Dad LOVED that Entenmann's golden cake with the chocolate fudge.  Remember back in the day that cake used to be really good?

I remember the first time I tried Meatloaf, deviled eggs, brussels sprouts...I remember because I was an adult.  I remember going off to college and trying things I never had that were actually exotic to me.  I have never ever felt like I was missing out and I would never trade my Mother's dinners for the world.  I consider myself extremely fortunate to have been raised with whole, fresh and delicious foods, but I do find that my curiosity about some American classic dishes has been piqued.  Every couple months I will make a Sunday supper for my husband that I never would have eaten growing up.  Dishes that were a serious, elaborate meal in their heyday but probably became the butt of bad food jokes somewhere between the 60s and the 90s.  Now that there is such an awakening and emphasis on food knowledge and using good ingredients, I think these dishes have become stylish and respected again.  Of course something like Pot Roast would be good!

So I made it, and it was!  I usually rifle through recipes and come up with my own recipe that is a combination of a few.  This time I followed Alex Guarnaschelli's Pot Roast recipe from her latest cookbook, 'The Home Cook' almost to a T.  The flavors were awesome and it really made for the perfect Sunday supper for my husband and I.  I feel just like an American housewife ;)  Now, what should I cook next?  

Lisa's Larb

Darin and I love to order Larb when we go out for Thai food.  Larb is a Southeast Asian dish that is basically a minced meat salad-the dressing is spicy, salty and tangy: a great light dish with very bold flavors.  It's also a dish that is easy to prepare at home as a fast and healthy weeknight meal.  I like to serve it over some greens with cucumbers, and sometimes I will add rice or quinoa to the mix.  It's very versatile and fun to make.  This recipe below is a good starting point.  I am in no means making this in a traditional Thai or Laotian way, which is why I call it, Lisa's Larb.

larbfinished3.jpg

Ingredients:

For the Meat:

  • 1 lb ground meat of your choice (this is chicken)
  • 1 TB Chili Paste

For the Sauce:

  • 1TB Sesame Oil
  • 1/2 cup Rice Wine Vinegar
  • 1 1/2 TB Fish Sauce
  • Juice of 3 Limes
  • 1/2 tsp Chili Paste
  • 1 TB Tamari Sauce
  • 1 TB Dijon Mustard
  • 2 TB Honey
  • 1 tsp Salt

For the Salad:

  • Handful of fresh cilantro
  • Handful of fresh mint
  • 1 jalapeno
  • 1 package of lettuces of your choice
  • 3 scallions
  • 1 TB olive oil

For the Garnish:

  • 2 Kirby Cucumbers
  • 1 handful Toasted Peanuts (I used cashews)
  • 5-10 Cilantro leaves
  • 5-10 Mint leaves
  • jalapeno slices

The first thing you want to do is sauté your ground meat in the chili paste.  

While that is cooking, you can get the sauce prepped.  I like to put all of the ingredients into a liquid measuring cup, because it is deep enough where you can whisk the ingredients together with a small whisk or fork and not make a mess.  So, go ahead and put all of the ingredients into the measuring cup or bowl and whisk away.  Make sure to periodically check on your meat and stir and break up the bigger parts of meat.  When it is cooked through, turn off the heat and keep the meat in that pan.  Drizzle 1/4 of the sauce onto the meat so it can start to soak up the flavors of the sauce.  

Now you can assemble your salad.  Roughly chop your lettuces and fresh herbs, clean and chop the scallions, slice the jalapeños (put some aside to use for garnish) and place in a bowl.  Gently toss with the olive oil.  I only put olive oil because plenty of acidic liquid is going to end up on the greens once I assemble the dish.

Now you could prep your garnish, chop the toasted nuts, peel and slice your cucumbers (I like to cut them diagonally so they could be used to scoop up the meat and they're pretty).

To plate all of this, place your salad on your plates.  Top with the meat mixture and drizzle the sauce al over the meat.  Next, arrange the cucumbers around the plate and sprinkle the remaining garnish over the top of the larb.  

Serve and Enjoy!

This recipe makes enough for two big salads, or you can steam some rice and serve 4 people.

Lisa's Larb Finished Product!

Lisa's Larb Finished Product!

This is the kind of dish that you could really make your own.  It's spicy, tangy, salty and a little sweet-so feel free to add heat or sweet depending on your preferences.  It's a great versatile and healthy dish that you should try if you haven't!

Italian Sushi

I love to have fun with food.  I love to create funny, edible juxtapositions by smashing up two cultures or even just making a dish out of a pun.  For example: that time I made a Spaghetti Western Omelette.  Italian Sushi is my OG twist on food, and it makes a perfect hors d'oeuvres for a crowd (especially if said crowd doesn't like real sushi).  My reasoning: It is something you can make ahead and don't have to heat up.  It is conversational and can break the ice amongst guests while you're busy hosting and prepping.  Lastly, A LOT of people like prosciutto and risotto, hence it is a crowd pleaser.  

Italian Sushi looks a lot like sushi, but all ingredients used are Italian.  The seaweed is prosciutto.  The rice is risotto, and the filling is whatever you want it to be, but I usually stick to roasted asparagus or peppers.  I like to serve it on Christmas day, so using asparagus or red roasted peppers sticks with a traditional red and green theme.  

Italian Sushi topped with a Balsamic Glaze

Italian Sushi topped with a Balsamic Glaze

So, how do you make Italian Sushi for yourself and others?

You want to start by making a simple risotto.  If you haven't made risotto before, just follow the directions on any package of Italian Arborio rice that you buy.  Once you make the risotto you want to spread it out onto a baking sheet and stick it in the fridge to let it cool and to stop it from cooking more.  While the risotto cools, you can go ahead and roast the asparagus.  Toss it in some olive oil and salt and roast for about ten minutes at 350 degrees.  You want the asparagus to still have a bite to them, check while cooking that they don't get too mushy.  

Once the risotto is chilled, take it out of the refrigerator along with the prosciutto, grab the roasted asparagus and create a workspace for yourself so you can begin the assembly process:

italiansushi.JPG

Since it is better to visualize, just do the above! Haha.  What you want to do is take one of the plastic sheets that separate the prosciutto and use that to mimic bamboo used to roll sushi.  Lay the prosciutto out onto the plastic sheet, as pictured above and then spoon some risotto onto it, making sure to press it down into the prosciutto so they adhere to each other.  Do not use too much rice, you don't want these to be overstuffed, it needs to be able to roll up.  Place your asparagus down onto the risotto and then it's time to roll!  You want this to roll as tight as possible and use the plastic wrap to get it tight.  Keep rolling and pressing until it feels like all of the air is out and you have a tight roll.  Keep the wrap around the roll and keep making these until you run out of ingredients.  Set them in the refrigerator until 1-2 hours before serving.

Take out the sushi rolls when it is time to plate them, and unwrap each one.  Take a very sharp knife, cut the ends off (save these-the are delicious but not for presentation) and then cut 1" thick slices.  

Italian Sushi cross sections, just ready to plate!

Italian Sushi cross sections, just ready to plate!

The last thing you need to do at this point, is find a nice serving platter and lay the sushi pieces out.  I like to sometimes serve it with a honey balsamic dipping sauce, but I also like to use store-bought balsamic glaze and drizzle it right onto the pieces so your guests don't have to do any work.  

I hope you try this recipe out, it's a lot of fun to make, to serve AND to eat. :)

Don't hesitate to ask me any questions!

 

 

 

Happy Thanksgiving!

Every year on Thanksgiving at my Mother's house, I am responsible for the appetizers.  We were a nice, 'intimate' group of eleven, so we decided to change things up a bit.  We didn't want the apps to totally stuff everyone and 'ruin' dinner like it inevitably does each year.  So I thought I would do a really nice spread of charcuterie, cheeses, some spreads and nuts and pickled mushrooms and olives.  It was fun to make, fun to eat, a great make ahead set of apps and brought everyone together.  The perfect party food.

The spread

The spread

When making a spread for a party and you know it's going to be a main event for a while, you want to make sure it's going to be a crowd pleaser.  You want to 'cater' to your crowd.  I kind of mixed it up with things I knew our guests would love, and some things I knew our guests would give a chance and most likely end up liking.  

The components that I made from scratch were a cranberry sauce, pimento cheese balls, an anchovy butter (recipe from my trusty Prune cookbook) pickled mushrooms and fennel and roasted spiced almonds.  I mixed those items in with some store-bought cured meats and cheeses.  Taleggio, Prima Donna Gouda and a NY State Sharp Cheddar.  The meats were a Spanish Chorizo, a semi-spicy capicola and a hot soppresata.  Also, sliced bread from my parents' neighborhood Italian bakery.  There were also picholine green olives and pistachios filling in the negative spaces along with the almonds.

Making this spread was a lot of fun.  I found arranging it to be kind of therapeutic and relaxing and it was also fun to disassemble!  You want it to look pretty, but not TOO pretty that your guests are afraid to dig in!  

I hope everyone had a happy, healthy and of course delicious Thanksgiving! XO Lisa

Coconut Cauliflower With Five Spice Chicken Thighs

This is one of those meals that are healthy and fast enough as a weeknight dinner but also decadent enough to be a weekend meal.  If you find yourself with leftovers on a weekend morning, poach some eggs and put them on top of the reheated 'rice'.  

cauliflowerchickenfinished2.jpg

The first thing I did was rinse some boneless skinless chicken thighs, pat them dry and liberally dust them with salt and a 5 spice blend.  I put them right into my oil free anonized all-clad fry pan and let them sear and render their own fat.  While they cooked, I riced a head of cauliflower using our Ninja blender (use any blender or food processor, or buy some pre-riced!) and started chopping my vegetables and prepping my mis en place.

Five Spice Boneless Skinless Chicken Thighs (yummy, fast and versatile)

Five Spice Boneless Skinless Chicken Thighs (yummy, fast and versatile)

For my mis en place I diced an orange bell pepper (you can use any color, I just prefer orange), I peeled and coarsely sliced some fresh ginger (I remove it halfway when cooking), chopped scallions and a pack of cremini mushrooms.  I also picked some basil leaves and cut up a fresh pineapple.  Additional ingredients were a half can of lite coconut milk, gluten free soy sauce and chili paste, and curry powder.

caulifloweringredients.JPG

My next step was to add about a tablespoon of chili paste to the fry pan that I cooked the chicken thighs in, some soy sauce to deglaze the brown bits and added the ginger.  I let that fry up a bit and then added the peppers and half of the scallions.  After a few minutes I added the mushrooms and let those cook for a few minutes more.  Then I removed the ginger and in went the coconut milk, half of the basil and once that heated through, I tasted it and adjusted the salt.  In went the cauliflower rice and I let that cook for about 5 minutes and added a little more soy sauce and about a tablespoon of brown sugar to it.  I let this cook for about ten minutes, stirring it every now and then.  After ten minutes, I stirred in my pineapple and shut the heat.  

Coconut Cauliflower Rice with pineapple

Coconut Cauliflower Rice with pineapple

At this point, you are ready to plate!  Ladle in some of the rice, spread some slices of the chicken thighs around it and add some of the fresh chopped scallions and basil.  Enjoy with a crisp white wine or beer if you prefer.  

cauliflowerchickenfinished.jpg

Remember, when making cauliflower fried rice, there are endless combinations of proteins, produce and flavors you can use to create a fun, healthy, gluten free and low carb meal that hopefully your whole family could enjoy!

The Main Event

Tomorrow Darin and I celebrate our first year of marriage.  A year ago, we got married in my parent's backyard.  It is the house I grew up in, and it is just a very special place.  Everyone who goes back there kind of falls in love with it, there is just a peaceful and happy vibe back there and it meant the world to me to be able to get married to Darin back there.  Because it was in the backyard, I got to have a lot of control (control is the best) over the wedding, but it really became a family affair, and brought both of our families together last summer as we prepped the backyard for a 125 person wedding.  We all worked SO hard.  I made lists & obsessed, drew diagrams, seating charts, place settings, a memorial for our loved ones who have passed, made our cake topper, went to Michael's with my Mother at least once a week, etc.  My Mother grew herbs, and I made my famous seasoned salt with them as favors.  Everyday there was something to do for months.  Of course on the day of it was a complete blur, and I knew I had to relinquish all of my control and focus on me and Darin.  In the end, it kind of felt as if all of that work never happened.  I had the time of my life that day, but I can't really say I noticed any of that hard work.  It was all about me and Darin getting married, all about our adoring friends and family surrounding us and having a great time.  Which was really so surreal and amazing, but I did want to see how it all looked!  When I got the pictures back, I was so happy to see all of the details in the images, proof that the hard work all panned out the way I had envisioned it to.

Spending the two days before the wedding cleaning and trimming flowers and making my own centerpieces may have been a little crazy, but I'm still happy I did it!  We had a wonderful amazing happy day, and I'm so happy to have these pictures to enhance the memories.  There was so much work, but more importantly there was so much happiness and laughter and love that day and those months leading up to that day and getting to bond with both mine and Darin's family.

Photographs By Justin McCallum Photography