Tag Archives: Eats
THIS IS GOING TO BE A FANTASTIC EVENT, AND WILL BE PACKED QUICKLY!! SO PLEASE MAKE RESERVATIONS EARLY!!
Do you have a local community based group that want’s help with a fund raising dinner night? Please contact Passports!!
In case you didn’t know it’s Seaport Grille’s 6 year anniversary celebration! North Shore Acappella was performing last night and if you have not had the pleasure of hearing them one word: AMAZING! What an awesome experience for my son, 10, to hear an Acappella group for the first time! I wasn’t the only one dancing in my seat to the 50’s! When they started singing Rockin’ Robin and my son had never heard it I became sad. How could I have deprived my son of Rockin’ Robin for the past 10 years?!
Festivities continue tonight check it out!
The Grub. Incredible. Inventive. Expertly Prepared. A1. Spot ON. MUST VISIT.
For More Info Check Out Their Facebook Page- https://www.facebook.com/ForeignAffairsMarket
Chef Paolo Laboa has decided to take a job offer on the West Coast and move his family back to California. This move is right for his family, but it is with a heavy heart that we at the Serenitee Restaurant Group say goodbye to Paolo and Pinoli.
Pinoli was built around Chef Paolo and his distinctive cooking style, which is why we have decided to evolve the space into something new, yet familiar. We have listened to what the community and our guests have to say, and are excited to announce that we will bring back the beloved Alchemy. The restaurant will continue with its commitment to utilizing the freshest, local ingredients, but the menu will be broader, incorporating many different cooking styles.
During this evolution, the space will not close; Jeff Cala and Serenitee Executive Chef Derek Clough will be in the kitchen to see the restaurant through this transition.
Expect to see a familiar name on Duncan Street sometime this month!
The Serenitee Restaurant Group
It simply would not be Christmas in a Sicilian home without Cucciadatta Cookies on the table. Each year on December 19 the ladies in our family reconvene in my kitchen to prepare Pinulata and Cucciadatta Cookies, two very special traditional holiday desserts that have been made for generation in the Sicilian culture. The event of making these desserts is celebrated as if it were a holiday of its own for the women in my family. It is a night we all look forward to, we bake, compete, joke, laugh, and reminisce about years past. A family gathering that sweetens our soles.
Fig Filling Ingredients
1 stick fresh cinnamon
8 cups brewed coffee (reserve 1/12 cups)
3 8 oz. packages dried figs
1 15 oz. box seedless raisins
2 cups pitted dates
1 teaspoon lemon extract
1 teaspoon orange extract
Zest of 1 lemon & 1 orange
Juice of 1 large orange
2 cups chopped almonds (toasted)
2 cups chopped walnuts (toasted)
3 teaspoons freshly ground cinnamon
1 ½ large Chocolate Hershey bars with almonds (chopped)
1 cup orange marmalade
¼ cup orange juice
Cookie Dough Ingredients
6 cups flour
2 cups granulated sugar
6 teaspoon baking powder
2 heaping cups Crisco
2 tablespoons pure vanilla extract
3 tablespoons orange extract
Zest of 1 large orange
Zest of 1 large lemon
1 ½ cups warm milk (plus 1/2 cup for basting)
Glaze Frosting Ingredients
3 cups powder sugar
Juice of 1/2 large lemon
2 tablespoons of vanilla
2 tablespoons of milk
Multi color candy jimmies
1 Place figs, raisins and dates in large mixing bowl
2 Brew 8 cups coffee with 1 cinnamon stick; pour 6½ cups hot coffee over dried fruit, reserve 1/12 cups coffee, cover mixing bowl loosely with plastic wrap; soak fruit overnight at room temperature
3 Strain fruit in large colander
4 Using food mill or food processor fitted with metal blade; working with small batches grind figs, raisins, and dates until smooth thick paste forms
5 Add reserve 1½ cups coffee to ground fruit mixture
6 Add extracts, nuts, chocolate, fresh ground cinnamon, orange marmalade and orange juice; mix well
Note~Fruit mixture can be prepared and stored refrigerator in air tight container up to one month
1 Sift dry ingredients together in bowl of stand mixer fitted with paddle attachment
2 Add Crisco; mix on medium /low speed until dough is crumbly
3 Add extracts, and orange/lemon zest to 1½ cups milk; mix well; add to crumbly dough; mix on medium /low setting until dough comes together; wrap in waxed paper chill 3-4 hours before shaping cookies
Note~ dough should feel soft and more like pie crust dough than cookie dough
4 Divide dough ball into 4 sections; working one section at a time, roll dough out ¼ inch thick on lightly flowered work surface
5 Using the lid of a coffee can or 4 inch biscuit cutter; cut circles of dough; transfer rounds of dough to parchment paper lined cookie sheet
6 Baste edges of dough circles with milk
7 Place 1½ heaping tablespoons fig mixture in center of each round
8 Bring outside edges of dough together meeting in the center; pinch edges gently together
9 Gently shape cookie with pinched edges facing up and in the middle, while pressing it slightly downward and curved to soft crescent half moon shape
10 Using kitchen scissors snip 3 small slits at top pinched edge of cookie
11 Chill shaped cookies in refrigerator for 10-15 minutes before baking
12 Bake in preheated 375 degree oven 10-12 minutes; or until slightly golden; cool 5 minutes; transfer to cookie rack; cool completely before frosting
Note~While cookies cool, make glaze
1 Combine all ingredients except jimmies in bowl of stand mixer fitted with whisk attachment; whisk together till smooth
3 Allow glaze frosting to set 1 hour before packaging up in airtight containers or boxing up to ship to family and friends
The Gloucester Times Taste of The Times Is Hosting Felicia’s Video Today check it out-
St. Lucia is the patron saint of the city of Syracuse (Sicily), where she was born. Celebrations take place on the 13th of December and in May. St. Lucy is also popular among children in some regions of North-Eastern Italy, namely Trentino, East Lombardy (Bergamo, Brescia, Cremona and Mantua), parts of Veneto, (Verona), parts of Emilia-Romagna, (Piacenza, Parma and Reggio Emilia), and all of Friuli, where she brings gifts to good children and coal to bad ones the night between December 12 and 13. She arrives in the company of a donkey and her escort, Castaldo. Children are asked to leave some coffee for Lucia, some flour for the donkey and bread for Castaldo. They must not watch Santa Lucia delivering these gifts, or she will throw ashes in their eyes, temporarily blinding them. In Sicily and among the Sicilian diaspora, cuccìa is eaten in memory of Saint Lucy’s miraculous averting of famine.
Share your family photos from Thanksgiving or your table set up with all the grub laid out.
You Can Run But You Can’t Hide
Photo Kim Smith
Last November I created and posted this recipe…It’s become a fall favorite in our home…If you love caramel apples, and apple crisp, this is a must try recipe! I can’t wait to serve it for dessert tonight with a scoop of Vanilla Bean Gelato!
Caramel Apple Crisp
Crumble Topping Ingredients
2 ½ cups flour
1 ¼ cup granulated sugar
1 ½ stick cold unsalted butter cut into bite size pieces
½ teaspoon kosher salt
¼ teaspoon each cardamom, cinnamon, nutmeg, and allspice
1 teaspoon apple pie spice
Crumble Step by Step
1. In medium mixing bowl, combine all crumble ingredients
2. Using pastry cutter, work butter into dry ingredients until crumbly dry texture is achieved; reserve
Caramel Sauce Ingredients
12 Gala Apples
2 cup granulated sugar
2 stick unsalted butter, plus 1 tablespoon
2 teaspoon vanilla bean paste
4 tablespoon dark molasses
Step By Step
1. Using 1 tablespoon butter grease13x9x2 glass baking dish, set aside
2. Peel, core and slice apples 1/8 inch thickness; reserve in mixing bowl
3. Combine sugar, butter, vanilla bean paste, and molasses in medium sauce pan
4. Warm over low heat until sugar and butter completely dissolve and mixture is bubbling, boil 5-7 minutes
5. Pour over reserve apples; mix well; transfer to prepared buttered baking dish
6. Arrange reserved crumble mixture evenly over apples
3. In preheated 375 degree oven, bake 35 minutes or until apples are fork tender
4. Cool 10 minutes; serve with whipped cream, or ice cream
I can’t begin to thank Capt Pete Mondello enough for his recommendation for the cryovaced (spelling?) frozen 8 oz portions of tuna at Market Basket for $6.50 per lb. Also available at Stop and Shop. Get the little container of real wasabi too.
So you get a portion, leave it out for a couple hours to thaw, cut open the package carve off a slice, spread on a little wasabi and drizzle soy sauce. I stuffed myself with about 6.5 ounces. Straight lean protein. Delicious. No Brainer city.
Just one whiff of those sweet Black Bottoms is enough to turn you into a black bottom fan for life. Get your nose right in there and smell that sweet aroma. Ahhhh, take it in… heaven.
Get your Black Bottoms at Alexandras Bread Co. while they last.
Calling All Chefs World Premiere in NYC Featuring Paolo Laboa Chef Who Will Be Opening In Former Space of Alchemy
Nubar Alexanian’s documentary short, Calling All Chefs is having its World Premiere at the NYC Food Film Festival on October 30th. Produced by Walker Creek Media, this is the story of the improbable collaboration between a sub shop owner and a Michelin-starred Italian chef who moved to Cape Ann with his family and needed a job.
Both Alexanian & Laboa will be at the premiere in New York, where Chef Paolo and his wife Mercedes will be making a little something special for all 300 guests to taste while they watch the film.
If you’ll be in NYC you can get tickets HERE. The NYC Food Film Festival is a wonderful event, where people who love food can eat, drink and watch films about the growing, prepping and cooking of all kinds of food.
Editor’s note: Paolo Laboa and wife Mercedes will be opening up shop in the former Alchemy space soon.
Note to other folks wishing to come on to promote their stuff- We don’t charge and love to help get the word out about your organization but buttering up your host with scrumptious food, well that’s just plain intelligence at work.
I’m not saying that by bringing in these Bacon doughnuts had anything to do with Paul getting the top GMG time slot of the week (8AM Monday morning) but it totally did.
Oh yeahhhh baby!
Spoke with owner Mike Schifino yesterday to get the “scoop” (terrible pun I know)
At 80 Pleasant Street
For More info-