Monthly Archives: August 2014

GET YOUR GRILL ON…IT’S MARINATED SKIRT STEAK GONE LITTLE ITALY STYLE

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SKIRT STEAK….sounds as delicious as it tastes.  My favorite cut of beef and yes I’ll take this over any tenderloin OR Kobe steak you pass under my nose.  It’s a very forgiving OR unforgiving cut of beef.  If you like well-done..hmm..this is not the cut of beef for you unless you  braise the life out of it, but at these prices why would you do that??  Skirt Steak as far as I’m concerned is meant to be cooked over really high heat on both sides, left to rest, then sliced fairly thin and eaten  where is looks like this:

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DROOLING YET?  Makes great salads, sandwiches and FAJITAS!  For this blogpost let’s discuss a favorite Sangwich of  A FOOD OBSESSION.  It’s  my version of the grilled rib eye sandwich on Hero rolls (hoagie, sub, grinder, discuss that among yourselves) with Fresh Mozzarella that they serve at the San Gennaro Feast in NYC in September,  My version here is with seasoned fresh sliced tomatoes and Baby Arugula.  I used the feast sandwich as a base and adapted it for this skirt steak version.The meat is marinated so…the other ingredients should blend in and not take over. The tomatoes are simply sliced and seasoned lightly with salt and pepper, the arugula is left unadorned and the mozzarella speaks for itself.  The meat, it’s smoky char and marinade and beefy goodness are what you want to primarily hit you in the taste buds.

For 4 sandwiches…

4 NICE HERO (SUB) ROLLS

1 1/2-3/4  lb SKIRT STEAK

Kosher Salt

Cracked Black Pepper

for Marinade

1/8 cup LOW SODIUM SOY SAUCE

1 tsp. Granulated Garlic

2 tbs. HONEY

2 tbs. DIJON MUSTARD

1/8 TSP. CAYENNE OR GROUND CHILES

1/8 TSP. INSTANT ESPRESSO OR ESPRESSO POWDER

2 tbs. CANOLA OIL

1/8 CUP RED WINE

1/2 TSP GOOD SWEET PAPRIKA or CHIPOTLE POWDER (flavor profile up to you..)

whisK ALL THE MARINADE INGREDIENTS UNTIL SMOOTH..do not ADD SALT TO THIS..PLENTY IN THE SOY SAUCE.

Marinade the steak for at least 2 hours, you could do it over night if you want a strong marinade flavor.  Just , and this is important…DO NOT COOK THE MEAT DIRECTLY OUT OF THE FRIDGE..ever.  Serious loss of texture and flavor there.  It must be  brought to room temperature first.  Takes about 1 1/2 hours to get it down to the right temperature.

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Here’s the hard/easy part..or I should say the most IMPORTANT PART…Skirt Steak needs a HIGH HEAT surface. If you are using your charcoal or gas grill, have it hot and the grates oiled and read…if you are using a cast iron skillet (open your windows or you may have your eardrums blown out from the smoke detectors going off) get it hot with a light film of oil rubbed into the skillet, not much you aren’t frying here.  All the steak needs is 4-5 minutes of cooking per side.  That’s it.  Then let it rest for 10 minutes.  I’m sure some of you want it more done than my picture suggests so you’re on your own with how much more you want to cook it.  If it’s dry and stringy and tough you can’t say I didn’t warn you. There are other beef cuts that hold up better with well done cooking, Skirt steak, not one of them.

Toast 4 GOOD Italian Hero Rolls, brush lightly with olive oil and rub with a raw clove of garlic while still warm. After the steak has rested then slice and divide the meat between the 4 rolls sneaking a few slices for yourself too..you made it, you cooked it..you deserve it.  Place the steak on one side of the roll. then add the a few slices of fresh mozzarella, a few slices of fresh tomato and a bit of baby arugula . How much?  Here’s where a recipe is useless.  I like more tomato and mozzarella so i’d add more, just use what you’d like.  Season the sandwich with salt and pepper right before serving (just a pinch) and dig in.

Happy Cooking!!

 

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CROSTINI WITH CHERRY TOMATOES AND GOAT CHEESE

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As long as there are tomatoes in season I will be cooking, eating, creating, and blogging about them, no apologies.  Winter will be here soon enough and I’ll be wishing the smell of a sun blessed ripe tomato is punching me in the nose.  Everything about the tomato plant seems special to me, they remind me of growing up, of my Dad and Mom and our big vegetable garden.  They remind me of growing up in Staten Island where not only Italian Americans but it seemed EVERYONE had a tomato they grew themselves that they were proud of.  Gifts of tomatoes in shoeboxes or those old school wooden baskets mushrooms used to come from or a paper bag. They would be filled with different varieties of tomatoes that people proudly grew in their yards.  For as long as I could remember there was an ongoing rivalry between my Dad, Peter (Pietro) Battaglia and my mom’s brother, Uncle Anthony (Tony) Scaramuzzi.  When we would visit their house or they came to ours during the Summer both men would stubbornly argue over who had the biggest, the sweetest, the best, the tastiest, the largest crop and the argument would spill out into their gardens where after awhile they both simmered down and it was back into the house and we were seated around a dining room or kitchen table…eating something that my mom or Aunt Grace Scaramuzzi would make.  By the way, my mom always had a great table of food and lots of it, but Aunt Grace would match that 100 fold..veal cutlets on platters, tomatoes, macaroni, meatballs..these things would all parade out of her kitchen endlessly, effortlessly and lovingly.  Everyone should have had an Aunt Grace. OLYMPUS DIGITAL CAMERA   Well this love for tomatoes is not only from my 100% Italian DNA but from nuturing.  It was/is the most important item grown in the season and would factor in everything we ate in all 4 seasons.  Interestingly enough the Italian practice of canning the tomatoes at the end of August was not done in our home.  We had tomatoes right thru Oct, although those end of Sept. ones were sometimes pretty homely.  Instead my parents would cook them down thru the season and freeze them. I have zero canning skills, maybe one day I’ll learn.  We also used the Italian plum tomatoes, back then the San Marzanos from Italy were not really available like they are today.  Canned tomatoes, the good brands, are excellent products, don’t ever turn your nose up at them.

Well what are we going to cook/make today?  CROSTINI is what.  Are you confused?  Did you see that picture at top and say..it’s a type of bruschetta he’s making.  No, no it’s not.  When I’m not in the room call it whatever you like, while I’m pontificating here I stick with the hardcore actual terminology.  A Crostini is a thin piece of Italian bread which is toasted, the word really translates to “crouton”. Crostini are generally brushed with olive oil then toasted, then topped with a variety of ingredients.  A BRUSCHETTA is a piece of bread which is toasted over OPEN FIRE, like coals, it is then rubbed with raw garlic, then drizzled with good olive oil, seasoned with salt and pepper, sometimes topped with greens, cheese, tomatoes or just warmed and served with the garlic and oil. So, WHAT DO YOU MEAN??? BRUSCHETTA IS NOT BRUSCHETTA?  Well yes and no , the American version with the tomato salad topping is sort of a combo of the two Italian toasts.  My style is to give you the real deal, not to knock what we’ve come to know, but simply to give you the info and hope you enjoy the ride. My back is turned now..(I know you are calling it bruschetta…LOL)

Let’s cook , this is an easy one. For 4 people (4 crostini each)  Time: 1 hour

Don’t let the time fool you, you will be prepping the tomatoes and the Goat Cheese first and letting them sit and develop their flavors while toasting  and seasoning the bread.

1 cup softened mild Goat Cheese (if that is not to your palate, use a natural whipped cream cheese)

2 tsp. finely (STRESS FINELY) minced RED ONION

1/4 tsp fresh ground black pepper

1/2 tsp fresh squeezed LEMON JUICE

1 1/2 pts ripe CHERRY OR GRAPE TOMATOES, sliced or quartered

Sea Salt

Ground black pepper

2 tbs. Extra Virgin Olive Oil plus some for brushing the CROSTINI

4 BASIL leaves sliced into thin strips

2 cups Mixed Baby Greens

16 sliced pieces of Italian bread..no thicker than 1/4 inch.

In a small bowl beat the goat cheese still creamy, then add the lemon juice, pepper, and onion, blend in well.  Cover and set aside.  No salt??? It’s in the cheese,  Taste it.  Think it needs more salt? (since all cheeses are made differently) Then add more salt, not too much but only you know that.  Instead of giving you a recipe where you salt, then taste then say..this stinks..now it’s too salty, this method works for me.  I can’t gauge the saltiness of whatever cheese you are using so, mix, blend, taste then salt if you need to.

Slice or Quarter the tomatoes in a bowl.  Add the Olive Oil, salt and basil. Mix.  TASTE. Leave this loosely covered also, along with the cheese for about 45 minutes.  Flavors are getting happy now.  If you eat it at this point, it will never be as good as leaving it to blossom.  Big kitchen tip for you there.  Let the flavors develop.

NOTE: Big mistake when people make Crostini/Bruschetta..the bread is cut too thick.  Between the topping and the toasting when it’s too thick you bite into it and it collapses onto that nice piece of clothing you are wearing, or onto the floor or onto the furniture.  A thinner piece is not only safer is more elegant)  Brush the tops and bottoms of each one with just a bit of olive oil..we don’t want to make grease bombs out of these.  Toast on a baking sheet for 15 minutes in a 350 degree oven.  Rotate them at the 7 1/2 minute mark. If you see browning before the 15 minutes is over remove them. Let them cool on a rack.

Now, spread the tops of the crostini with no more than 1/8 or less of the cheese.  Arrange on a bed of Mixed baby greens. OLYMPUS DIGITAL CAMERA  Now spoon the tomatoes and their juices over the tops of the crostini letting each one get a nice amount of the tomatoes and the juices should spill over the crostini and onto the greens underneath. Finish off with a good grinding of black pepper and a light sprinkle of sea salt on top.

OLYMPUS DIGITAL CAMERA  There you go.  Summer on a plate, a full meal as is (yes, a full meal!) or a party or dinner party platter, a starter, something to fill a buffet table up with but absolutely a bomb of subtle flavors.  Are you wondering WHERE’S THE GARLIC??? or more ONION in the Tomato mix?  Here’s my opinion on this..you already have the delicious onion flavor in the goat cheese, why have that fighting with garlic or onion in the tomato? Let the tomato, olive oil and Basil be the start of that show.  It’s balance.  American Italian food too often is excessive everything and dishes become one note affairs.  Try it my way, just once..I think you’ll be hooked.  If not, chop 2 cloves of garlic into the tomato too and enjoy..but try it this way..Happy Cooking!

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PASTA FOR EVERYONE…ORECCHIETTE, GREENS, AND CHICK PEAS..SIMPLE GOODNESS

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Another PASTA post from A FOOD OBSESSION, get used to it, there are more to come but for now let’s entertain ourselves by cooking this delicious plate.  It’s a blend of all good things and along with maybe a tomato salad, some olives and cheese it’s a great meal.  No need to have anything else with this, I promise you will be satisfied.  I’ve taken some hardcore and basic Southern Italian ingredients and turned them into a quick (relatively) dish that will wow your guests as part of a long sideboard of treats in the afternoon or at a weeknight dinner.  Intrigued?  Good, I love grabbing your attention.  Orecchiette are “little ears”, a Southern Italian pasta that is made 2 ways, originally it’s a blend of flour and water and handmade.  The other way is using regular pasta dough and running it through a machine to make the shape.  Whichever type you have available should be the one you use, I will not judge.   The cooked pasta gets tossed with a saute’ of cooked chick peas (CECI in Italian, GARBANZO in Spanish), chopped bitter greens like broccoli rabe or spinach, garlic, olive oil, peperoncino and wine.  The Cheese at the end it optional.  Not for me though, it’s a requirement but A FOOD OBSESSION realizes that there’s all types of eaters out there and so I’m writing this blog to give omnivores, vegetarians, and vegans all a tasty dish to make.  Personally, I could eat a bowl of pasta or macaroni with tomato sauce every night, I realize we all don’t share in loving that.  So, here’s something that can stretch your pantry items and create a full meal for you.  Ready to cook?  Get your apron and for the Love of Julia Child, please wash your hands!  OK, here’s my ORECCHIETTE CON VERDURE E CECI.

FOR 4-6                                TIME: about 1/2 hour

1 lb. Orecchiette, cooked al dente according to package directions.  Find a brand made in Italy.  Be authentic.

3 sliced cloves of GARLIC (sounds like a lot but you are flavoring pasta and beans as well as the greens, needs some punch (FORZA AGLIO!!)

3 tbs. EXTRA VIRGIN OLIVE OIL

1 1/2 cups chopped BROCCOLI RABE or SPINACH, or DANDELIONS, or SWISS CHARD, or ESCAROLE…

salt, peperoncino

1 filet of ANCHOVY (ok, ok, you hate anchovies, i get it, i hate liver..so, this is optional except for me, I will use it)

shot glass of WHITE WINE

2 cups of cooked CHICK PEAS (if using canned please rinse, then drain in a colander)

1/8 cup grated PECORINO ROMANO or CACIOCAVALLO

In a large skillet with high sides or a dutch oven heat the olive oil, then add the garlic,(Anchony also if you are using it) pinch of salt, peperoncino and then the greens an saute’ for 5 minutes.  Then add the wine and then the beans. Blend well and let this cook for 3 minutes. Then add the orecchiette.  When you are draining the pasta reserve about 1/8  cup of the cooking water.  Add a little to the pan after you’ve added all the ingredients and let this cook down.  Add more water or wine if you want it “more liquidy” and loose, I like it more on the drier side so watch the amount of water you are using.  At the end of cooking which should be no more than 4 minutes, remove from the heat.  Add 1/8 cup grated Pecorino Romano or Caciocavallo and toss throughly.  Now TASTE IT.  Does it need more salt or peperoncino?  Here is when you do that, not before you added the cheese.  Finish by drizzling with some Extra Virgin Olive Oil and cheese …always have more cheese on the side for those of us who crave it on our pasta.   Serve and enjoy.

If you like your greens more well done, steam them prior to adding to the mix, a little note here…soft greens and vegetables are traditional hallmarks of Italian cuisine.  Crunchy, al dente vibrantly colored vegetables are a more modern approach to cooking.  Pick your choice.

 

For Vegetarians this dish works without the anchovy and for Vegans omit the anchovy and the cheese. For those who don’t like anchovies just don’t use them at all.

 

 

 

TOMATOES…TIS THE SEASON….

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It’s August, it’s Summer at the Jersey Shore, and it’s all about the Tomato, especially the locally grown ones.  No debating here please, I’m not saying you have to have a Jersey garden grown tomato for it to be good just find ripe locally grown ones that are at their peak right now.  We happen to have very good ones here in the Garden State but I’m not entering into a contest as to what state has the best or not.  I find that confrontational and boring at the same time.  It’s the time to hit your Farmer’s Markets, produce stands, or pal up with a food friend or family member who has grown them in their own yard if you aren’t growing them yourself.

The beautiful plate of tomatoes pictured came from a friend’s yard here in Wayside/Tinton Falls, NJ, less than 2 miles from my home.  HEIRLOOMS.  Again, the foodies-in-the-know will pound Heirlooms down your throat as the only tomato that has any flavor or merit.  They are insanely delicious and come in incredible variations of colors and shapes but they are not the only tomato out there.  Too much foodie bullying going on in the world today, seriously, it’s food, we all can’t get certain types of food in our area, so..I wish more food writers/bloggers, etc would bear that in mind when communicating.  However, those local heirlooms I turned into a simple salad (not a Caprese) that tasted as insane as they looked. Here’s another view..OLYMPUS DIGITAL CAMERA  Slice them, layer them on a plate/platter, drizzle a good Olive Oil over them, chop some fresh herbs, i used oregano and thyme here, but the sky’s the limit..sea salt and fresh ground black pepper. There’s your recipe!  Want more “tang”, add a little vinegar, but a good one, not something harsh, like a White Balsamic or a Sherry or Champagne Vinegar.  Again..take the foundation and run with it DO NOT FEEL RESTRICTED BY THE MOST COMMON SUMMER TOMATO SALADS.  In the end they will only be as good as the tomatoes you are using.

Let’s look at the other tomatoes I have hanging around my house right now…these are garden variety assorted Jersey Grown tomatoes..full of the sun and sweet delicious flavor and gorgeous..plenty of time left to enjoy these jewels from the local gardens, don’t wait, enjoy them while they are at their best.  (P.S. and not ice cold, yikes, nothing kills the taste of a tomato more than ICE COLD)

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SPUMONI, A GIFT FROM NAPLES, AN IMMIGRANT STORY, AN ITALIAN AMERICAN INVENTION

OLYMPUS DIGITAL CAMERA  Who doesn’t love an immigrant story…especially one where what’s
been brought from their native country is transplanted into the new country and winds up being more popular today
in the new country than in it’s country of origin.  Americans are many times looked at as newbies in the cultural time-
lines of the world but what Americans have a knack for is holding onto those traditions that their ancestors brought
with them.  I was once told by an Italian that much of what comprises the Italian-American cultural tradition is on
the downswing in Italy and in many cases, America just made what might have been a small regional tradition into
a big deal on this side of the Atlantic.  One such tradition, a food tradition (of course it would be food I’m talking
about) is SPUMONI.  Chances of finding Spumoni all over Italy today would be pretty rare.  Why?  It was never
something that was eaten/made up and down the boot.  It most likely is from the city of Naples, or Napoletana, or
Neapolitan.  Follow this evolution, Spumoni is a frozen dessert, cream with whipped cream added, sort of a
frozen mousse  usually done in three flavors…a chocolate, a vanilla or pistachio, and a cherry..touched with the
flavorings you would find in an Italian Pastry shop..like candided fruits, cherries, pistachios, almonds, rum,,
cinnamon oil, the usual suspects.  The layers are pressed into a mold and it’s frozen, served in slices or scoops.
Remember I said “Neapolitan?  The Ice Cream flavor in the U.S. called Neapolitan which is a mix of vanilla,
chocolate and strawberry takes it’s idea from Spumoni, which comes from Naples.  Interesting stuff.   Here in
the U.S. Spumoni is generally found in the areas with higher Italian Populations.  Of course, whenever I talk my
own childhood history, Staten Island comes into play.  Nearly every spumoni I shoveled into my childhood face was
made at an Ice Cream factory in Staten Island called SEDUTTO’S ICE CREAM.  An immigrant from the area
around Naples,
10965_1151469789308_1304531591_30356921_1242298_nGiuseppe (Joseph) Sedutto immigrated to NYC and worked as a pastry chef in NYC’s fancy hotels
of the day.    Along with his brothers, he began the Sedutto Ice Cream Company in
Staten Island and grew it into a large operation that primarily served hotels, catering halls, and restaurants with
their Italian frozen desserts, like Spumoni, Tortoni, Bombes, plus Ice Cream Cakes, Ice Creams.  Every meal
out or catered affair of my youth ended with a “log” of Spumoni or a paper cup of Tortoni.  I’m going to guess
that the first spumoni that found it’s way passed my lips was Sedutto’s.  Here’s a picture of an actual Sedutto’s
Spumoni from the 1973 Catalog. 
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Seriously, If you have a food memory, the Internet is loaded with proof that you really did remember something
correctly. There is it…my God did I love    when that “log”, actually a slice of Spumoni was served at the end of the
meal.  To this day I love Spumoni.  Unfortunately the Staten Island connection with Spumoni is long gone, the
Sedutto family sold the business to big corporate America and then one day it was gone. The lead picture in this
post still has my hands sticky from eating it.  August 22 is designated as National Spumoni Day, so, off to Ralph’s
Ices (another Staten Island institution who thankfully has a few locations now down here at the Jersey Shore) for
a celebration of Spumoni Day.  That cup in the picture was damn delicious.  Hold on while I take another lick.  Ok,
back to blogging…If you are ever in Brooklyn, the iconic L & B Spumoni Gardens is a place to enjoy a great meal and
their signature Sicilian pizza, finishing the meal off with their Spumoni..
http://www.spumonigardens.com/

Another Spumoni mecca in the United States is Angelo Brocato in New Orleans, on my bucket list…their slice of
Spumoni looks amazing   How beautiful
is that????  20 Angelo-Brocato-New-Orleans
I’ve never made Spumoni, and quite frankly, probably never will, this is one thing that i don’t mind buying out..but, in
True A FOOD OBSESSION style I will give you a recipe, courtesy of Lidia Bastianich, who else??

http://www.lidiasitaly.com/recipes/detail/811

Check that out, make it if you care to, i’ve never used the recipe, so, if it doesn’t come out right, well, that’s my warning,
but Lidia, really…i don’t think you have to worry about using her recipes, I’m comfortable posting it to here for you.

As this August 21, 2014, National Spumoni Day comes to a close I’ll remember  how excited   as a kid I’d get when
we would drive along Richmond Terrace in Port Richmond and pass the Sedutto’s Factory…I knew there was
Spumoni  behind those doors!  006


Another web find…a pic of Sedutto’s Factory in 1953.   Make your delicious memories even more delicious by
creating or finding those foods that were part of your personal history.  It’s why I blog, post, and share.
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POTATOES! OVEN ROASTED, WITH OLIVE OIL, GARLIC, AND HERBS

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I was thinking up a clever title for this blogpost but then said ditch that idea, just say what it is because that really will say it all.  Today was National Potato Day and really, that potato needs more than just one day to be celebrated.  I celebrate it all the time in all of it’s forms…however, I could write for hours discussing ways to cook and eat potatoes and cover all the world’s cuisines with that but I’m going to limit this celebration to a simple and flavorful oven roasted version.  Yes, you’ve see this all before, but maybe some of you haven’t and this came out so good I want to share it.  Like the picture?  Please say yes, I’m sensitive and can’t handle rejection…ok, thanks for liking it.  Let’s move on..Oven Roasted potatoes are not uniquely Italian, but they are made from North to South and East to West in Italy.  If someone knows of a region in Italy where they are not side dish in , please  leave me a comment here.  In my travels to Italy the Olive Oil roasted potato perfumed with garlic and usually Rosemary, or any one of a bunch of local herbs were always served with the SECONDI, the second courses.  Here in the U.S. they are a mainstay of the Italian-American kitchen, and many times are the potato standard in Restaurants..although in the NYC area the Potato Croquette is more popular.

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For enough portions for 5-6 people use 2 1/2 lbs of scrubbed potatoes…peeling?  that’s up to you.  A “cleaner” presentation is done when you peel them, me, I don’t need “clean”, I like rustic and love the taste and texture of the potato peel.  For tonight’s dish I used White Potatoes, they have a naturally thin skin so they work really well here.  Pre heat your oven to 400 degrees, if you have a convection (like I do) go to 375 degrees.  Cut all the scrubbed (water only, then pat dry with paper towels) potatoes in 1/2 then into 1/4 inch wedges.  Easy.  Put them all into a bowl.  Whisk 1/4 cup olive oil with 4 cloves of finely minced garlic, and 4 tbs of a mix of chopped herbs…now you are on your own…
What do I mean?  The choices of the herbs..this recipe I combined 3 herbs from my garden which is still flourishing at the end of October.  I used fresh picked Oregano, Rosemary, and Thyme.  Think of your dinner profile..I’m going to give you ideas here that will allow you to take this recipe and fit it into your particular dinner plans…Asian/Indian?  Mint, Cilantro, Basil… Mexican?  Oregano, Cilantro, Thyme…so this is up to you..Tonight I made a Chicken with Cremini and Spinach in a Marsala Wine Sauce so, I went with a typically Italian profile.  Once the oil is whisked, season  the  potatoes themselves with 1 1/2 tsp. of Kosher Salt, and 1 tsp. of ground black pepper.   Now pour the oil over the seasoned potatoes and with your hands coat all of the potatoes with the oil.  Pour this out onto a sheet pan …PAY ATTENTION HERE!~!! and make sure they are not on top of each other.  Roasting is a wonderful way to cook potatoes but you need to have all the sides in contact with the heat, not each other.

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Place into the oven and let them roast for 20 minutes.   Shake the pan and flip the potatoes onto their other side and let them roast another 15 minutes.  Check then, they should be done at this point but if not, shake the pan again (please..with pot holders!!!,  i take no responsibility for burns!) and let them cook another 5 minutes.
They will look like this when they are done:

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Let them cool for a few minutes then serve with your main course.   Happy National Potato Day…it’s a day that is celebrated with all good things!  Trying to think of a potato dish I don’t like..hmmm..nope..can’t think of one.

S’MORES PIE…THE KIDS’ DESSERT IN A GROWN UP FORM

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Let’s start out by saying that S’mores are not my favorite dessert and I hate when kids have them in their hands.  Don’t judge me.  They make a big mess, admit it.  Think about that party, BBQ, outdoor meal where you indulged your kids or friends with a stick, a Jet Puffed MARSHMALLOW and some GRAHAM CRACKERS and a piece of HERSHEY’S CHOCOLATE.  What happened next?  Kid got burned?  the flaming marshmallow ended up in a floaty pile of molten sugar on your couch or rug? Chocolate fingerprints all over the walls?  Are you getting it?  OK…I surf alot of Social Media, especially the food-centric sites and of late I’ve been seeing this S’MORES PIE thingy.  My oldest just had some oral surgery done so she , for the time being, can only eat things that are sort of soft.  I thought I’d break down and turn the dreaded S’MORES in to a pie.  I accomplished my mission and as happy as I was that my kids were loving a Sunday night dessert, IT MADE A MESS.  The counter was covered with sticky shrapnel from the cake spatula, the plates, etc.  Delicious for this type of sweet dessert but I have not changed my opinion.  There will still be a ban on Grill/BBQ made individual S’Mores as long as I’m around.

MAKES 6-8 slices                    TIME: 2 1/2 hours

LEVEL OF DIFFICULTY:  low

1 GRAHAM CRACKER 9 TO 10 INCH CRUST

1 CUP HEAVY CREAM

1 /2 TSP. SUGAR

1/2 TSP. GOOD VANILLA EXTRACT

PINCH OF SALT

1/2 STICK (1/2 CUP)

12 OZ. GOOD MELTING CHOCOLATE

ENOUGH MINI MARSHMALLOWS TO COVER TOP OF PIE

DOUBLE BOILER OR STAINLESS STEEL BOWL FITTED OVER A SAUCEPAN WITH 1 INCH OF WATER BROUGHT TO A BOIL then BROUGHT TO A SIMMER  ON LOW

In the bowl over the steaming water, add the butter into the bowl. Let this melt, then add the salt, sugar, vanilla, and cream..Whisk till blended.   Then add the chocolate and whisk  until the chocolate is completely melted and the mixture is shiny and smooth.007  Now let this cool to room temperature then into the fridge it goes for close to 2 hours, you must let it set.  Remove from the fridge and turn on your broiler.  Add the marshmallows evenly to the top of the toy.

008  Place the pie on a baking pan and remove the top rack of your oven.  When the broiler has heated the oven place the piceon the middle rack.  DO NO LEAVE YOUR SPOT.  As SOON as you see the pie browning rotate it and only let it stay in for no more than a minute or so,  you should see the browning then remove the pie.  Let it rest for a good 5 minutes or you will surely burn the insides of the mouths of anyone who is waiting to eat this.

 

Slice and serve, it should be melt-y and rich.  I don’t trust a “perfect”slice of this.  It’s rustic and the slices shoud/need not be perfect.

Have fun with it and enjoy!!

 

10965_1151469789308_1304531591_30356921_1242298_n  That’s what you want!!!