Cibo e Famiglia (Food and Family)

Italian Stuffed Peppers - My Way...

2012-02-24T21:42:00.002-05:00

I know I just blogged about a restaurant last night, but this meal had me excited and I needed to get it down. There were a few things left in the fridge tonight that I wanted to use. Italian peppers were the main ingredient, but I also had a half onion and in another bag, half of a peeled eggplant. I told you I always had eggplant sitting in the fridge!

This was worth getting down since I never read any recipe that came close to these ingredients and they worked. Of course, you can and should look to see what you have on hand and work to create your own special stuffed peppers.

Ingredients:

6 Italian peppers
3 tablespoons olive oil
1/2 large onion diced
1/2 eggplant diced
small handful of fresh oregano chopped
salt and pepper
1 pound ground sweet sausage or 6 sausage links with the casing removed
1 cup cooked quinoa
1/2 cup shredded mozzarella

Directions:

Heat oven to 350 degrees
Spray baking dish with pam
Cut peppers in half, clean and place cut side up in baking dish.

Heat olive oil in pan and add onions and eggplant. Add oregano, salt and pepper and saute for 5
minutes.

Add sausage and cook for another ten minutes.

Add the quinoa and mozzarella and mix well.

Fill peppers and place in oven for 40 minutes.

Serve with salad.

Great dinner tonight with this surprise meal. It was easy to make and delicious to eat. I really try to focus on using everything and not wasting food. Tonight showed exactly me how to do it. You should take a good look at what you have on hand and give it a try. I'm sure you will like what you find.

Enjoy your weekend everyone. Since I am not with my family, give someone in your family a big kiss and hug for me.

Fino a quel momento

LID

Looks Are Deceiving...

2012-02-23T21:25:00.000-05:00

For some time, we have driven past a small strip mall near our home that had a small unassuming restaurant. The sign out front said Steak House and never did I think we would be dining there. Then I received a Groupon for the Argentinean, Martin Fierro Restaurant. It turns out it was the same place that we often drove by and after checking it out online, I decided to purchase the Groupon.

I am so glad we did! While the outside was not at all inviting, once you step inside, it is a warm comfortable place. While I do not eat much beef, this dining experience was a good one. I wanted to try a couple of special appetizers so we ordered the baked provolone with tomatoes and the beef and ham and cheese empanadas. They also had fresh bread with chimichurri sauce on the table. The garlic always sends me to a different place...

On a recommendation from our waitress, Jim and Dave got the beef chorizo which is a New York strip loin. I ordered the grilled cedar smoked salmon and Gene another cut of beef. Our food was all satisfying and delicious with all of us saying we would return. The only thing I did not love was the rice and beans as they were a bit dry for my taste.

Our waitress was friendly and helpful and the only issue was they did not have the dessert the boys ordered and we were there early in the evening. When we arrived, there were only two other tables seated, but by the time we left the place was jumping! I am told they have entertainment on the weekend.

So, when it comes to people and places, never be afraid to jump in and say hello. You just never know what response you will receive. I'm happy we did.

Have a fabulous weekend everyone. Get out there and find something "new".

Fino a quel momento

LID

Pistachio Crusted Eggplant Cutlets

2012-02-12T18:46:00.001-05:00

Most of the time, I have eggplant hanging in the fridge waiting to be fried. Yes, being the Italian I am, it's usually eggplant parmesan, eggplant rollitini or eggplant with basil whenever I think of the beautiful purple nightshade. Did you know eggplant is categorized in the nightshade family? Nightshade vegetables are potatoes, (not sweet potatoes) eggplant, sweet and hot peppers, tomatoes plus a few others. It is also said that people with arthritis should avoid these foods. Yikes, I am really in trouble since I now have arthritis in my thumbs and never in a million years could I give up these delicious vegetables with the exception of potatoes. Just this past week I had eggplant, tomatoes and red peppers.

Even with this knowledge, I decided to make eggplant again! In this months Vegetarian Times magazine, I found this recipe and it's a keeper. At least the ladies agreed, but the men did not. Don't let that stop you from trying this. They definitely like the fried, greasy topped with loads of cheese version better - go figure.

The magazine talked about the fact that pistachios are low in saturated fat and high in mono and poly-unsaturated fats as well as fiber. They have also shown to help lower LDL cholesterol and a rich source of phytosterols which keep arteries free of buildup.

I used this recipe as a side with our dinner outside on the lanai with our good friends but the recipe uses this as the main meal with added couscous, bulgur or rice pilaf. How nice we get to eat dinner outside in February! While I miss my family every single day, I love our new life in Naples.

Pistachio Crusted Eggplant Cutlets

Ingredients:
1 cup shelled unsalted pistachios
6 oz. oil packed sun-dried tomatoes, drained
2 jarred roasted red peppers, drained
2 cloves garlic, peeled
2 medium or 3 small eggplant (1 lb), peeled and sliced into 1/4 inch thick

Directions:
Preheat oven to 375 and coat baking sheet with cooking spray.
Blend pistachios in food processor until finely chopped and transfer to a plate.

Add sun-dried tomatoes, roasted red peppers and garlic to food processor and puree until smooth.

Brush olive oil on one side of each eggplant slice and place that side down on baking sheet.

Spread 2 tbs. of mixture on each eggplant slice and sprinkle with 1 tbs. ground pistachios.

Bake 15 to 20 minutes or until the eggplant is tender and pistachio topping is browned and crispy.

With the men not liking this, I ended up with extra for the week and LOVED IT! It's healthy, delicious whether you use as the entree or a side. Give it a try this week and let me know what you think...

Have a great week everyone and be nice to someone you love. Happy Valentines Day!

Fino a quel momento

LID

Where Have I Been?

2012-01-23T09:02:00.002-05:00

It's hard to believe I have not blogged for almost two months. We have been working hard creating our new life in Naples and other things just got in the way. Jim was still struggling with his back when he tripped and fell causing injury to his shoulder, resulting in surgery. In the meantime, I created a new business opportunity as my catering business struggles to find a suitable location.

In December, Angelina's Biscotti was born. Angelina Santangelo Tieri is my maternal grandmother and while she died young, I still remember her fondly. I have always made biscotti, knew it was a good product and sold them through my catering business. So in one weekend, I purchased the domain, created a website, ordered business cards and put myself in business. I was fortunate to locate a wholesale cupcake bakery to share space and voila, I'm in business!

December proved to be successful with both local and shipped orders. Our name was getting out and I was excited. It's nice to be busy again and focused. The only problem was that I needed to find an outlet in order to grow Angelina's. I found it in a local farmer's market in Naples. The Naples area has many farmer's markets, but most were already booked with vendors along with a waiting list. While it wasn't easy, I was able to find one space in Saint Paul's Farmer's Market every Saturday for the 2012 season. When I initially spoke with Roger, the person in charge, he informed me there were no openings and would let me know if things changed. Jim and I went to the market the next week and found Roger. We headed over to meet him in person and introduce ourselves. The good news was he had on a Red Sox jacket and Jim was wearing a Celtics shirt. I had the space the very next week!

Happy Repeat Customers!

We have had two weeks meeting people and selling biscotti. My good friend Dave has been with me helping set up along with selling and it's been wonderful. I look forward to Saturday mornings, getting the word out and meeting all my new friends! Hope to see you soon.

Have a great week everyone and remember, a good life deserves good biscotti!

Fino a quel momento,

LID

Turkey Pot Pie

2011-11-29T18:37:00.001-05:00

Okay, if I was really good at blogging, I would have posted this before Thanksgiving to give you something to look forward to with all those leftovers. Here it is almost a week later and just getting around to it. I think it just might be my new biscotti business taking over, but hey, that's a good thing.

You can actually make this any time using chicken but I just happened to have a little turkey left over in the fridge that was yelling to come out. And out it did! I even remembered to get the peas into the mix. The last time I made a chicken pot pie I thought for certain there were peas in the freezer. I ALWAYS have peas waiting for something. But no, I tried to fool the big guy with celery and it didn't work...

I made this easy by using a Pillsbury pie crust and other than the veggie chopping, it doesn't take too long at all. I also use an adorable tool I found years ago in Williams-Sonoma that makes people think you bought the pie! I'm not sure they even sell it any longer, but here is a link that is close enough. Pie Crust Tools as well as a picture of what I use.

When I roll out the top pie crust, I use a rolling pin to make it stretch just a little more and on the edges I use these cutters and place them as shown on the top layer. This time I brushed a little butter to those pieces but I don't always do that step.

Ingredients

1/3 cup butter
2 small onions
1 cup carrots - sliced
1/2 cup celery - sliced
1 cup frozen peas
1/3 cup flour
Salt and pepper to taste
1 3/4 cups chicken/turkey broth
2/3 cup milk
2 unbaked pie crusts

Directions

Preheat oven to 425 degrees
Melt butter in a large saute pan and add onions, carrots and celery. Saute for approximately 8 minutes until soft and add peas.
Season with salt and pepper
Add flour and stir together.
Add turkey and slowly add milk and broth and stir until combined and thick.
Remove from heat.
Place one pie crust in pie plate/pan. I always lightly spray bottom so it doesn't stick.
Add turkey mixture
As stated, roll out top pie crust and cut out the adorable extras if you have them and place the top on.
Crimp around the edges, make a few slits on top and place in oven for approximately 35 minutes.

For the broth, I made one with the turkey bones the night of Thanksgiving. You can always use a low salt chicken broth from the store. This meal is hearty and delicious. You can easily use a roasted chicken from the grocery store to make this or even cook your own chicken and add it in. Just make sure you season well. This was a nice dinner, eaten outside on the lanai with the Christmas lights on and listening to the water. I do love our life here in Naples. It just doesn't get better than this!

Have a great week everyone and always remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

Roasted Beet Salad with Goat Cheese

2011-11-23T13:53:00.001-05:00

It's been quite a while since I published a recipe, so I thought with the holiday season here, I would get better at sending you all good, tasty recipes you can try. My go to salad these days is easy and delicious and as I prepare for our Thanksgiving Dinner I decided to stop for a few minutes and document my favorite.

I say this is an easy salad and it is, it's just that it takes time to roast the beets but if you like beets, you will never, ever have canned again once you taste these. Beets are highly nutritious and a cardiovascular health friendly root vegetable. At the grocery store, look for beets that have bright green, healthy leaves attached. Don't throw these away as you can heat olive oil in a saute pan, add thin slices of red onion and the greens. Once wilted, add salt and pepper and a splash of red wine vinegar. This side takes minutes and goes great with fish, chicken or pork.

Roasted Beet Salad with Goat Cheese

1 bunch beets (with greens attached)
2 Tablespoons Olive Oil
Salt and pepper
Mixed Salad Greens
Goat cheese
Walnuts

Pre-heat oven to 400 degrees.
Cut beets from the greens, leaving a bit of the stem so it doesn't "bleed" out.
Wash and place on foil sitting on a sheet pan.
Season with olive oil and salt and pepper

Close foil tightly and place in oven for 45-60 minutes depending on the size. If they are large, it will take much longer to roast. During the same time, place walnuts on another sheet pan and toast for 5-7 minutes. Normally this step is done in a 350 degree oven for 8-10 minutes, but why waste time!

When the beets are done, let them cool and remove the skin. This is where you need to take care as the beets will stain your hands and most everything else it comes in contact with. If you do it just right once the end is cut, you can slip of the skin whole and discard.

Cut the beets however you like and cover with the flavored oil left in the foil packet. I plate the salad greens, add the beets along with the goat cheese and walnuts. I didn't give you any amount on the goat cheese and walnuts as I think it's a preference. Some like a lot while others just need a taste. It's totally up to you, the cook.

I dress the salad with a lemon vinaigrette.

1/2 cup extra virgin olive oil
2 lemons - juiced
1 Tablespoon minced shallot
2 Teaspoons Dijon mustard
1/2 Teaspoon grated lemon peel
Salt and pepper to taste

Add to a bowl and whisk to blend well. There you have it. Good, healthy and delicious. Now I'm heading back to the kitchen and finish up my cooking for tomorrow.

Happy Thanksgiving everyone!

Fino a quel momento (until that time)

LID

How to Nourish Picky Eaters: Healthy Meals for Kids

2011-11-16T16:40:00.001-05:00

Hello my fellow foodies,

I have a nice surprise for all you mother's out there. Today is a guest post from Carolyn Knight who shares her thoughts on helping children eat better. I know first hand from my Grandson Daniel who would rather pizza, chicken fingers or a peanut butter and jelly sandwich. Carolyn provides helpful hints to turn them around as well as good information for all of us to follow. Make sure you check out her links!

Have a great day and remember, a good life deserves good food...

LID

How to Nourish Picky Eaters: Healthy Meals for Kids

We are all familiar with the war of attrition involving a lip-locked child staring at a dinner plate stacked high with veggies. The good news is: healthy meals for kids can also taste great! As a parent, you cannot let them starve, but indulging in fatty foods too often is bad for everyone, no matter their age. The trick is to pack as much kid friendly flavor into dishes, based on fresh fruits and veggies loaded with nutrition. Ever think your kiddo would ask for seconds of anything but pizza? Take a look at these tricks to getting your kid to scrape their plate without you feeling guilty.

1. A Little of This, A Little of That

When the kids are begging for pizza that is pure starch, cheese sprinkled with an eighth of a cup of veggies and/or protein, maybe it is time to come up with a substitute. Try using whole-wheat pasta instead of the regular white flour kind. Whole grains are slow-carbs; they keep blood sugar from spiking and then crashing, while providing fiber. Throw together a basic marinara from sautéed onion and garlic, canned san marzano tomatoes, a little tomato paste, dried rosemary, fresh basil, and salt and pepper. Brown lean ground beef, and sauté sliced mushrooms, chopped eggplant, and spinach. Then add pasta and marinara. Pour mixture in a casserole dish, top with low-fat mozzarella and bake for 20 minutes at 400 degrees. Both you and your kids will love this dish, plus it makes great leftovers!

2. A Small Piece

There is absolutely no way a kid is going to say no to birthday cake. And, the last thing a parent wants is for their child to kick-box the houseplants on a sugar high. Good habits are formed early, and portion control is something everyone should practice. Try making cupcakes with fun decorations instead of a whole cake, and limit your family to one apiece. If they feel like they are getting a treat rather than being denied their fair share, there won’t be such a battle.

3. Make it Yourself

Cooking at home is a great way to control what goes into the family diet. You can use healthier oils, sugars and whole grains that might not be available at a restaurant. Orange, yellow, blue, purple, green, and white fruits and veggies contain all kinds of vitamins, minerals, and essential nutrients. Show your kids how to cook with the rainbow! Make eggplant a main course with this recipe that is both easy and super tasty!

Feeding your family does not have to be a constant struggle. Practice using fresh, natural ingredients, and limit the amounts of indulgent foods the family eats. After a while, everyone’s palate will adjust, and your kids will actually prefer the healthier foods!

Just how long does a 60th birthday celebration last?

2011-11-13T12:38:00.001-05:00

Last weekend was the BIG surprise 60th birthday celebration for my two closest friends. My husband Jim and bff Judy. How appropriate they both turned the big 60 one week apart. With the help of Judy's husband Dave, we were able to mark the event in a big way.

Not one to shy away from a good party, we decided to make it a weekend of celebration. Oh yes, we know how to throw a good party and actually began the week prior on Judy's birthday. We had a delicious tenderloin thanks to Dave and ending with the ever popular birthday cake on Friday and jumped in again on Saturday with a fabulous dinner on 5th. My son and his family were here to join us along with good friends and neighbors.

Next up - the weekend event for the two hippies and we went all out. The surprise weekend invitation began with a sunset cruise followed by a cocktail party at our house which ended up as a long cocktail party since clouds and wind ruined the sunset. It just meant more time to eat and drink and of course, I had enough food to feed an army! I am posting a few of the dishes below.

Tortellini

We were able to surprise the birthday kids with a couple of good friends coming to Naples to help celebrate but most of all my sister Angelina. She shipped me hippie glasses along with peace symbol necklaces for all the party goers. She also made sure we all had tye-dye clothes to wear and kept going to the store for "extras". I just love that girl. Saturday morning began with a mini golf tournament with Dave winning closest to the pin. It followed with lunch at the pool and dinner at Ristorante Ciao on 4th. BTW, the food, wine and service were exceptional and if you haven't gone, get there soon. We can't wait to return.

There were actually many more people at our table, but isn't ALWAY'S about the girlfriends?

We ended oue weekend with a brunch at our house where we once again celebrated these two wonderful people.

I believe a good, fulfilled life is created by how we live and who we choose to live it with. My life is exactly where I want to be, living and hanging with the people I love. We only get to do this once folks. Make certain you do it right the first time! Eat good, play hard and love the one your with...

btw, while we thought the birthday celebration was finally over, we still went on the sunset cruise Thursday and finally, finally ended the fabulous 60th party!

Rock on and remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

Life as it happens...

2011-09-30T21:40:00.000-04:00

Jim and I just finished up two weeks back in our home after our summer break. Best of all, our bff's Judy and Dave have arrived and are now here full time! It's amazing that eight years ago we purchased our homes right next to each other with a plan of some day, living full time in Naples. That plan has become a reality, but we never thought for a moment it would be this soon or that we would even pave the way. But yes, it happened and it's all good. Of course, we miss our family and good friends every day and our intention was never to cause sadness in others but we are so very happy, it's crazy. We had a plan, worked at it for many years and had the fortunate luck to be able to realize our dream. I ask, how lucky are we? You don't have to answer, we know...

Not that the four of us is not enough, but we have been quietly coaxing our family and friends to join us in paradise. And it's working! Paula and Dan made the big move this year as well as Pat and Dan. We will continue to work our message until we are able to surround ourselves with our Boston connection. Actually, we had to say good-bye to everyone tonight and the four of us sat together and ate, drank and focused on our new life.

Of course, it's Friday which means Pizza! I made a quick salad and a nice lemon dijon dressing. The star was of course, pizza. I made a tomato, garlic and basil pizza and an eggplant on whole wheat. We added a nice wine, Judy went next door to grab dessert from last night and we had a perfect Naples evening.

Tomato, Basil and Garlic

Eggplant and Diced Tomatoes

Tomorrow, we head to the farmer's market to think about our meals for the upcoming week. Stay tuned! Have a great week, hug your family for us and always remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

Colorful AND delicious!

2011-09-20T15:50:00.001-04:00

I had a request today for a recipe that I love making over an over. It's an appetizer but can also be made as a meal using larger peppers. I remember the day I bought the large bag of mini peppers from Costco and placed it on the kitchen counter and just looked at it for the next two days. My goal was to make something exciting using such beautiful color and I believe I did just that.

This has a fabulous combination of color and flavor but the best part is that you can just pop these beauties in your mouth in two one or two bites. Small, cute and delicious...

Mini Stuffed Peppers with Broccoli Rabe, Sausage and Asiago

1 Bag mini peppers (3-4 lb.)
2 Tbl. olive oil
1 medium onion - chopped small
2 Cloves garlic - minced
1 Bunch broccoli rabe
1 lb. ground sausage
Salt and pepper to taste
1/2 cup (or more) asiago cheese - grated

Begin by cutting off the top of the peppers and clean out the inside. Bring water to boil and cook the peppers until soft. At the same time, clean the broccoli rabe and add to another pot of boiling water for only about 3-5 minutes. Drain well squeezing out excess water and when cool, chop into small pieces.

Heat olive oil in pan on medium heat, add onion for five minutes and then garlic for 60 seconds. Add the ground sausage and cook through. Salt and pepper to taste. Remove from heat and add the broccoli rabe, asiago cheese and mix.

Preheat the oven to 350 and oil the bottom of a sheet pan. NOW comes the messy part. You need to stuff each pepper with the mixture. Yes, it's messy and since they are small. Since these are really cooked, you only need to keep them in the oven for approximately 15 minutes. It does take patience but believe me, it will be worth it. The flavor is worth the work!

Every time I make these whether for a guest in our home or for a client, they are gone quickly. You might even liven up a Sunday football game with this dish. You will definitely be invited back the next week!

Have a great day and remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

Chicken, Orzo and Asparagus Wonder

2011-09-15T21:21:00.005-04:00

We are back home in Naples and trying to get our routine going once again. I really, really need to be preparing healthy, good tasting meals to help the both of us focus on eating better. Don't get me wrong, while in Boston this summer we ate great! It's just that it was not always the best choices and at least for me, I ate too much food every time I sat down.

The good news is that we woke up this morning and went for a three mile walk. That's another thing that wasn't consistent while in Boston along with my blog posts. As I sit here watching the beautiful sunset I realized it was time to get back to work and focus on food. I decided to get out the camera and begin dinner!

Ingredients:

3 Tablespoons Olive Oil
1/2 Medium Onion - chopped
1 lb. Asparagus
2 Tomatoes - chopped
1 can Cannellini Beans
1 lb. Chicken Tenders
1/2 cup Orzo
Salt and Pepper - to taste
Fontina Cheese
Small handful of Basil

Heat olive oil in pan and saute onions for approximately five minutes. Boil water and cook orzo according to package. Chop asparagus into bite size pieces at an angle and add to the pan for a couple additional minutes. Rinse beans and add them along with the chopped tomatoes to the pan. Move to a bowl and add a little olive oil to the same pan. Salt and pepper chicken and add saute for two/three minutes on each side depending on thickness. Cut into small pieces and combine all ingredients together.

Place into bowl and grate fresh fontina cheese along with chopped basil, toss and you are done. This is an easy and quick meal to make on a busy weeknight. With the exception of the asparagus and tomatoes, I try to always have the rest of the ingredients on hand. I actually just bought a second basil plant for the lanai today! And you know the rule, the more you use, the more it grows...

So I'm back and ready to rock and roll. Hopefully, my blog posts will reflect my excitement as we move into this new phase of our life and I begin catering for Floridians (or snow birds). I actually have two quotes I'm working on tonight and really excited!

Enjoy the rest of the week and I'll be back soon.

Fino a quel momento (Until that time)

LID

Cousins at the Tiki Bar

2011-08-28T15:37:00.000-04:00

Life is meant to be lived and I would add that it's to be lived surrounded by the love of family. It's difficult for me to believe how we spent much of our growing years without the love and friendship of our cousins. It's not that we lived far from each other. In fact, we grew up within two local towns. Sometimes things just get in the way with people make decisions, not thinking things through. The good news is that after all these years, the cousin's have found their way through all the craziness and a large piece of the puzzle has been put in place.

Although there are male cousins, it's the girls that have made a point to be together and enjoy our life as family. This has been a tough year for the Tieri family as we lost Danny to Multiple Sclerosis and our Michelle is now battling cancer. I say battling as she's a tough cookie and if anyone can beat it, it's her. Yes, it's a tough year, but as life goes, we also have babies to bring joy into our lives as we work though the difficult days.

The other night we were able to pull together a needed cousin's night at the Tiki Bar! It's a great place that just happens to be in Eileen's back yard with her husband Zizi doing all the cooking. We weren't all able to be there together in person, but we spoke to both Barbara and Michelle that night. We were greeted with a cosmopolitan and then the food began. Course after course of great tasting Greek food.

We ate, laughed and cried together as family. We talked about how lucky we are to finally have each other in our life. Life just doesn't get better than cousins. Like some very smart person recently said, "there is nothing, nothing, nothing like family". I agree!

In the middle of Irene, take good care of your family and enjoy what you have while you have it. I know I will.

Fino a quel momento (until that time)

LID

It Tastes Like More...

2011-08-20T22:01:00.001-04:00

Dad died this week. It wasn’t suppose to be this way or happen to him. Eugene Francis Duggan, Sr. was not only a man’s man, he was our man. Gino and Kitty raised eight children, over 20 grandchildren and more than a dozen great grandchildren. I am married to Jim, number three son and Dad’s most recent great grandchild is our granddaughter, Rylee Shea Duggan. She was actually born on Pop’s birthday this past July 13th but unfortunately, they never got to meet.

I would bet money there is not a person alive who does not love and respect our Dad. He was a man of honor, kind, respected all people and above all, loved his family. He had the most beautiful blue eyes that twinkled and the widest, wonderful smile you could see for miles. For almost 60 years, Dad also loved his wife, Kitty. They married way too young, raised their family and somehow made it all work. They spent all their time together and what he loved most of all in this world was taking care of his girl. I’ve only been around for 40 years, give or take a few, but the one thing I always knew was their love. They say love conquers all and in this case, it certainly did. Their love story was never more evident than the night Dad left us. Seeing the two of them together at the end and the love they shared is something most of us will never experience in our lifetime. It was beyond beautiful and will be with me forever.

The other things Dad loved was golf and food, but I’m not certain in what order. He’s the only person I know to have three, yes three, hole in one’s. He taught our daughter Stacy to golf and actually tried to help me out as well. He was fresh when golfing, always looking for the edge while his partner was up. He would talk, make noise and anything else to help him win, even though he never needed it. Like I said, he was fresh.

Dad also loved to cook but better yet, eat. I say cook unless he was staying with us and then he ALWAYS let me cook. That was even when I didn’t want to! He had a tremendous appetite and no matter what he was eating he always said “it tastes like more”. He would often give me his tips for recipes, but never worked with me in the kitchen. Always asked if I needed a hand and when I would say yes, he would clap. Yes, that’s our Dad. He always made you smile and for that I will forever be grateful that I am part of the Duggan Clan.

Dad, I wish I could make you more food today, tomorrow and always. I miss you.

Fino a quel momento (until that time)

LID (your favorite)

40 and FABULOUS!

2011-07-26T09:29:00.000-04:00

Maine Rabbit Sous Vide

One can only wish this line referred to us, but it actually belongs to our niece Kelli who is turning 40 on Friday. It's amazing that we now have children in their 40's since we are only in our 20's... We are proud and honored to be sharing in this stepping stone of life with our amazing Kelli. She is beautiful, charming, and extremely knowledgeable on may subjects, but especially so when it comes to anything food or wine related. While there are many qualities I love, I think this is why I love her so much!

We have had an opportunity to dine together many times and have had more than a few outstanding meals. We have even managed to enjoy a bottle or two of fabulous wine along the way!

We now have the pleasure of helping guide her into her 40's. She wanted to plan a dinner in NYC for the family, but I convinced her to head back to hometown, Boston. Kelli found a french restaurant that sounded good online and booked. She also decided to have a pre-birthday dinner last Saturday night to try out the food and wine in anticipation of the larger celebration. Lucky for me, I was asked to join Kelli and her mother Kathy for a welcomed girl's night.

We headed to Troquet and were seated upstairs at the best table in the house by owner, Chris Campbell. The view of Boston Common was a great addition to our night. Kelli also asked about a wine cellar sale and we proceeded downstairs and picked up both a white and red to try with dinner. Chris said they do this during the summer as a thank you to their customers and he helped us make the decision. I don't know how many people actually know about this, but we had two very nice bottles at a very low price. They were also named on Wine Enthusiast, America's 100 Best Wine Restaurants of 2011 list. I guess it pays that Kelli always does her homework when making reservations! Both Chris and our server Shannon were attentive to all our questions and requests throughout the evening.

While Kathy was somewhat apprehensive looking at the menu, we wanted everything. So we decided to order more than we needed in order to taste our way through Troquet. We began with four appetizers.

Ricotta Cavatelli

Yellowfin Tuna Tartare

Duo of Hudson Valley Foie Gras

Ward's Farm Corn Soup

These appetizers were outstanding! The cavatelli had wild mushrooms, parmesan and black truffle. The tuna sat in tarot crisps and had cucumber and green apple wasbi granite. They sat atop edible meringue clouds. Next was an incredible foie gras with rhubarb, apple confit and elderflower gastrique and ended with a delicious corn soup topped with a pekeytoe crab souffle.

We moved onto our entree and while Kathy chose the safe scallops, Kelli ordered the duck with wild rice, book choy, baby beets and a sweet and sour rhubarb sauce. My rabbit had a polenta agnolotti, roasted asparagus, speck ham and chantrelles. Our wines were a 2006 Bourgogne Patrick Javillier Cuvee des Forgets and the a 2005 Chateau Saint Paul Bourgeois Haut Medoc. Oh, and we also had a taste of a 2005 Bel Air Sauteurne that went with the foie gras as well as dessert. Yes, there was dessert.

Seared Dayboat Sea Scallops

Roasted Jurgielewicz Duck

Maine Rabbit Sous Vide

Can you believe how beautiful these dishes were? While we sat there with smiles on our face, we knew there would be dessert to try. I actually thought the cheese plate would be enough, but Kelli being Kelli, said we needed to try more. All choices were outstanding and we managed to eat most of it. My cheese tray did come home with me as a snack the next day.

Cheese Cart

Cheese Tray

Toasted Almond Semifreddo

Blueberry Tart

This turned out to be another fine dining experience with my Kelli and one I will always remember. We ate, drank and laughed all evening. This memorable night is a keeper and I cannot wait to experience it again.

Have a great week everyone and pay special attention to your family. You are who you are because of them! Happy Birthday Kelli and welcome to your 40's!

Fino a quel momento

LID

Our Famiglia is growing - that means food!

2011-07-19T11:57:00.000-04:00

Our Granddaughter Rylee Shea has arrived! Did you hear the music at 4:53 PM last Wednesday? While it took a few days for her to make her way into this world, her entry was grand. She is peaceful and beautiful. So what does one do while awaiting the birth of a Grandchild? Cook, of course...

On day one, I began by making a sauce with pork. I use a good olive oil and browned spareribs. Once finished, I removed the pork and added the basil, parsley, onion and garlic to begin the process and once the whole house is smelling wonderful, I added San Marzano tomatoes and a good squirt of a concentrated tomato paste. I don't make this as often as I used to so when I do, I use either a large can or four regular cans of tomatoes. To break up the tomatoes, you can use your hands (messy) or wait till it simmers for a while and use a masher or an immersion blender.

I then moved to eggplant and we had that with angel hair pasta. We were lucky enough to have both children and grandchild with us at the table. Of course I made way too much so the next day I made an Angel Hair Pasta Bake. Jimmy says I ALWAYS make too much of everything. To the pasta, I added ground sirloin, mushrooms and leftover fried eggplant, parmesan cheese, eggs and topped with mozzarella cheese. Oh baby, that was one of the best leftovers I ever made! Best of all, you cut into squares and it freezes well.

Yes, I continued to make other things as well and will make certain I fill up their freezer before we head back to Naples. It keeps me busy and content until I get to cooking for clients once again. In the meantime, I am enjoying my spending quality time with my famiglia under the summer sun...

Have a great week and enjoy your famiglia. I know i will.

Fino a quel momento

LID

I have a proposal for you...

2011-07-09T11:12:00.000-04:00

Baby Spinach Stuffed Mushrooms

Is what I heard when I checked my phone messages near the end of 2010. It was Aleta asking me if I would be interested in creating recipes and photographing them for a project at her company. "Think about it" was what the message said.

Well, It didn't require too much thought at all. How excited was I to branch out and add to my knowledge base of all things food. I photograph just about every meal I make, much to the chagrin of my husband Jim. Sometimes he has to wait so long, his food begins to cool. That, I continue to work on.

The only struggle I faced with this exciting offer was the deadline. At that time, I was extremely busy with my catering business and would be required to finalize the project prior to the end of the year. YES, I said with confidence and nervous energy all at once! Aleta works for State Garden which is located in the produce center in Chelsea, MA. They produce an exciting product called Olivia's Organics among many other things. The good news is that I was already using their product for my clients as I focus on good, quality organic products whenever possible. You might pay a little more, but their greens are definitely worth it!

As it states on their website, this fabulous product is "proudly grown by American farmers, USDA organic and best of all your purchase supports the Olivia's Organic Children Foundation. Hey, you can even download a coupon on their website, www.oliviasorganics.org. My only issue now is that I cannot purchase Olivia's Organics in Naples, FL. They can be found along the East Coast as far down as South Carolina.

My task was to recreate ten recipes and photograph them for a new product of Cooking Greens. They come in five varieties that include Baby Saute Blend, Baby Swiss Chard, Baby Collards, Baby Kale and Baby Spinach. They are finally on the shelf in limited quantity and will be making their way to your local store in the near future.

While the project began by recreating the recipes provided, I actually ended up using quite a few of my own recipes and photographed all of them for print. This was definitely an exciting time of frenzy while I shopped for ingredients, created and prepared many dishes and shot hundreds of pictures using different lighting and changing up the platters as needed. All while I still maintained focus on my holiday clients.

Sauteed Baby Swiss Chard over Polenta

Sauteed Baby Kale with Sea Scallops

Baby Saute Blend with Salmon

It was, as they say in Boston, "wicked cool" to handle this task. I had fun as I always do in the kitchen, created new and exciting dishes and best of all, Jim got the task of helping me taste and eat the final product. Of course, it was cold. Thank God for microwaves...

Thank you Aleta for allowing me to spread my wings just a little wider. And for all of you, be sure to check out Olivia's Organics at your local grocery store. You will be glad you did!

Have a great weekend everyone - I know I will!

Fino a quel momento (until that time)

LID

We're Back with our Famiglia!

2011-07-06T11:35:00.000-04:00

We made our way back to Boston for the summer to be with family. Our first week was spent with our Grandson Daniel and oh yes, his parents. We saw almost everyone else in the first week with visits, breakfast and of course, The Diorio's fabulous 4th of July celebration. And today, as I write this post I am sitting in Sue and Vin's home where we will be for the remainder of our visit. They have actually provided us our own space in their lovely home and have made certain all familiar items were in view. That makes me smile...

Last night I made dinner after reading through Lidia's Italian-American Kitchen. This wonderful cookbook has a place in the kitchen in full view and of course I just had to open and read through it. I found a couple of recipes to wanted to try and made only a few changes. What's to change with perfection! The picture above is my version of Lidia's Fillet of Cod with Lemon-Parsley Sauce.

I began by peeling 8 cloves of garlic, smashing them and placing in a bowl of a 1/2 cup extra virgin olive oil for about one hour. Mix together 1 cup of unseasoned bread crumbs, 2 tablespoons each of fresh parsley, thyme, basil, 1/2 teaspoon of crushed red pepper and 2 or 3 tablespoons of the infused oil.

Place fillets on a sheet pan, season with salt and pepper. Add a little of the infused oil and top with the bread crumb mixture. Since it's July and hot, I put this on the grill, but you can bake in a preheated oven at 475 degrees for approximately 10-12 minutes.

I then took two pints of both yellow and red grape tomatoes, cut in smaller pieces. The remaining garlic infused oil was strained and went into a saute pan along with 3 tablespoons lemon juice, some thyme, 1/2 teaspoon crushed red pepper and a small amount of rosemary. I added the tomatoes along with salt and pepper and cooked for 5 minutes.

Once the cod was cooked to an opaque, white consistency, I plated and topped with the tomato mixture.

I then moved on to page 282 of Lidia's book and made her Lightly Stuffed and Baked Zucchini.

This dish went so well with the cod since they both used parsley and thyme and anytime you spend chopping for one, you might as well add others! I also used some of the garlic infused oil to add a little zip to the dish.

Take three medium sized zucchini, cut off both ends and cut lengthwise. Remove the center of each half and put aside.

One cup of day old bread with crust removed and place into a bowl of 1 1/2 cups of milk for 20 minutes.
Squeeze bread to remove as much milk as possible and chop small.

Mix the bread with a cup of freshly grated Parmesan cheese, 1/4 cup of chopped parsley, 2 tablespoons thyme and salt and pepper. Add one egg and 6 tablespoons of the garlic infused oil.

Fill the grooves in the zucchini and top with the rest of the mixture. Oil a pan and place the zucchini in and cover with foil. Again, I placed this on the grill, but you can also put in a preheated oven of 425 degrees for 15 minutes, uncover and continue baking for another 15 minutes or until the tops begin to brown. Let rest for 10 minutes before serving.

I thank you Lidia for making our first dinner of the summer with Susan and Vinny a great one. We sat outside, ate good, healthy food and enjoyed our famiglia. Here's to many, many more before we head south.

btw, I ended the night watching Lidia's son on Master Chef. I guess it was a Bastianich night!

Enjoy your warm summer nights making healthy meals and enjoying them outside with your famiglia. It will make life better than good...

fino a quel momento (until that time)

LID

Shall We Go Greek?

2011-06-13T13:16:00.000-04:00

This past week went by too quick which only means my bff Judy heads back to Beantown today. (sigh) I wanted to cook, but the decision was made for her last night in Naples to head out after a very long summer day at the beach. We decided to try a new local restaurant, Olympia Dining on Davis Boulevard.

When we arrived, it was early and we were the only guests. (sigh, again) I am happy to say that quite a few tables filled while we were there. They have a nice, bright and open dining room along with a bar. They have been open for about a month and serve breakfast, lunch and dinner with a wine and beer license.

My experience with Greek food was one restaurant and many great meals at my cousin Eileen's home as her husband Zizzis is the ultimate Greek Gourmet. I'm not sure why I visited only one restaurant since I haven't tasted anything I didn't like. I had the same experience last night!

Jim fondly remembered the moussaka and ordered that along with a homemade tomato soup. The moussaka had layers of roasted eggplant, a meat sauce and potatoes, topped with a béchamel sauce. The soup was made with fresh tomato, oregano and not much more. Delicious!

Judy and I both opted for the fresh catch dinner which was sea bass served over rice with grilled onions and red peppers. It was topped with a white sauce and feta cheese. It also happened to be on the special where you received two dinners with salad and a glass of wine for $29.95! The salad, while good by itself, included a rolled grape leaf stuffed with rice. See, this is what I love about being in Naples during the summer. The wine was of course, just a house wine, but the food portion was large enough to take home lunch for today. My only complaint would be that the vegetables we had were frozen but I did notice on the menu some of the entrees include homemade green beans.

This is definitely a restaurant we will return in order to try other menu items and perhaps even breakfast. Now I have to get ready to say goodbye to my girlfriend one more time. It's one of the bad things about being so far away from your family and friends. But I can smile knowing it's just for a short time before they head to Naples for good. I will just have to hold on to the sunshine until she returns...

Have a great day everyone and remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

Is there anything better in life than a good cupcake?

2011-06-10T09:07:00.014-04:00

A dozen GREAT cupcakes!

On my way home from the beach this week with Judy, we made our way to Simply Cupcakes of Naples on 41E. I've been dying to try this place and it was perfect timing since we were having a dinner party for friends and I wanted a fun, delicious dessert to end our meal.

I had a good feeling as soon as I walked through the door. We were met by a smiling man behind the counter. Knowing it was our first venture into the store, Ken took the time to tell us about each cupcake sitting on the counter as well as bringing out a couple from his stash in back! We purchased a dozen as we could not decide which ones to try.

You can tell there is passion in each and every cupcake made at Simply Cupcakes. Some things are just meant to be and this store is one of them.

Judy held on to them in the car like they were a fragile Ming vase. We were so worried they would begin to melt from the heat, we cranked the AC and hurried home. And while my dinner was enjoyed, at the end of the day it was dessert that made the evening. The five of us tried samples of many varieties as we drank both our red and white wines according to whether it was the Chocolate Black Tie or the outstanding Naples Key Lime. They were all fabulous!

So the next time you are in the area, head to Simply Cupcakes and decide for yourself. I have already placed my order for Father's Day. They are making Jim's favorite - Boston Creme and topping each of them with a red sock. The Yankee fans down here must hate that. Especially today!

Have a great day today and enjoy all of it because "life moves pretty fast. If you don't stop and look around once in a while, you could miss it."

Fino a quel momento (until that time)

LID

Blueberry Oatmeal Muffins

2011-05-23T21:51:00.000-04:00

On a recent shopping run to our local Costco, I picked up a large container of blueberries to have with my breakfast. The only problem is that it's difficult to finish all of them before they begin to expire, so today I decided to make a double batch of these muffins, share with a neighbor, have a taste myself and freeze the rest for when our next "batch" of visitors arrive.

I found a recipe and worked it up my way. Jim smiled as I can't seem to take a recipe and just create it. I always envision something just a little different. My way does not always work, but this time they turned out quite tasty. They are also easy and quick to make. I wish my mom was still visiting as I know they would have been her breakfast!

Here is my take on these healthy, tasty muffins that will give you a boost to your day!

Ingredients:
6 ounces fat free vanilla yogurt
2 ounces applesauce
1 cup oats
1 Egg
1/4 cup canola oil
1/2 cup brown sugar
3/4 cup flour
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped walnuts
1 cup blueberries

Preheat oven to 400

Add paper wraps to muffin tin or grease. (I use paper wraps)
In a small bowl, mix together the yogurt, applesauce and oats.

In a separate bowl, mix the egg, oil and brown sugar and add the rest of the ingredients without mixing too much.
Fold in blueberries
Fill muffin tins

Bake for 18-20 minutes

While you do need to let them cool for a while, eating one warm is like a blue heaven. Surprise someone you love with these for breakfast. They will smile for days.

Have a great week everyone and remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

It was the time of our lives (and we ate well too!)

2011-05-18T20:48:00.003-04:00

As the memorable song goes, it was the time of our lives. This entry, while does showcase a few incredible meals on this fun filled, four day journey, it is being created to document the fun and excitement since we were forgetting what we did even before we left! It could be that we were exhausted the entire trip. This past long weekend, ten high school friends traveled to Vegas to celebrate the 60th birthday of six incredible woman. The rest of us in attendance are all around the number as well and yes Judy, some are closer than others. With our "Vegas names" in place and photos of those friends unable to attend, we were ready to go!

How fortunate are we to have Judy as a friend. This woman has been by my side for over 45 years and while she has many wonderful qualities, her love for her friends sits at the top of a long list. She initiated this trip as she wanted all her friends with her to celebrate this milestone. How many people out there can say they continue to have strong bonds that don't break for that long, with such a large group?

We were treated like royalty the entire stay by Judy's son whose business is in Vegas. It was his gift to her, but we were all recipients of his extreme generosity. Once everyone arrived, our vacation began with a cabana by the pool that included a large credit for us to spend and after a great day we were off to Bellagio for dinner at Fix. I was put in charge of ordering the wine on this trip which I enjoy. For dinner, I ordered the special. Ahi Tuna with U10 Scallops and Grilled Shrimp from Hawaii in a lemon beurre blanc sauce. All I can say is unbelievable...

The next day was spent shopping and relaxing by the pool and for dinner we headed to Stack at the Mirage for an early dinner as we had tickets to see Terry Fator. I had never heard of him, but he was fabulous! Of course, we found time to gamble a little in-between all our activities. The best meal this night was the Seabass with lobster and shrimp risotto in lobster broth. (lobstah, as they say in Boston). This meal melted in your mouth!

Our night only got better as we were fortunate enough to be whisked away through the crowd at Caesars onto the rooftop nightclub, Pure. We were given the best table in the house, a large bottle of Grey Goose, a waitress and oh yes, security! We also had a generous tab and danced the night away. How many times did one of us say "who is better than us?"We were also lucky enough there was a pole right near our table to help Sandy dance. Yes, we laughed till we cried and made the wise decision to head back to our hotel before they closed the club.

Our last day was a quiet one since, well since... We stayed close to the pool for the most part, but a few adventurous ladies headed out for more shopping. Dinner for our last evening was at our hotel, Aria. We ate at Union Restaurant at a fabulous table. The lighting was perfect, the champagne brought to the table delicious and our meals were outstanding. We ended the night splitting up with half gambling and the rest taking in Jay Leno at the Mirage.

Tuna Tartare with Sesame, Pear and Chili Oil

Crispy Baked Mozzarella

Colorado Lamb Rack

Organic Chicken

Two of these for the table to end our meal!

Don't these dishes make you wish you were there? While they were delicious and mouthwatering, the best part of this trip was spending the time of my life with my girlfriends. Life is good when you have people to share it with, isn't it?

Be good to yourself and be better to your friends. They are what life is all about...

Remember, a good life deserves good food (and friends)

Fino a quel momento (until that time)

LID

Polenta for Mother's Day

2011-05-08T23:09:00.000-04:00

I had the honor of having both my mother and aunt spend not only the past week with us, but our special day together. Since we made the big move, I was so happy to have my mother with me for mother's day. Especially since my two sister's live so much closer to her and Momma loves to spend quality time with all of us.

To make this day truly special, I decided to make a meal that my Grandfather was famous for and a meal we fondly remember and love. Polenta with red beans and a red sauce is a childhood memory for me. I believe one of my first blog entries talked about my Grandfather making polenta. It was my pleasure to make this for my famiglia. They were all excited knowing this would happen and I felt today was the day! Jim's brother came to visit as well so we were a family of five for dinner.

I also used the polenta boards I purchased on a recent trip to Sulmona, Italy since as a child, I remembered my Grandfather making our polenta meal and placing it on a board on our kitchen table for dinner.

On the recommendation of my good friend Sal, I also decided to make some of the polenta a different way. I added rosemary, grilled triangles of polenta and topped with gorgonzola. I also put the sauce on the side and It was delicious!!!

After a day at the pool, gifts of nail and spa salons, this meal was a perfect way to end our Mother's Day! I so love my famiglia...

Happy Mother's Day everyone!

Fino a quel momento (until that time)

LID

It began with a cosmopolitan

2011-05-04T10:32:00.000-04:00

Yes, the night began with martini's at the bar of Bistro 821 on 5th Ave, Naples. We have been in our new home for less than two months and had the pleasure of having my sister Angela (Cookie) and brother-in-law (brother) Joe visit.

What a great night! When we made dinner reservations, we did not realize it was a night of entertainment on 5th Ave.

We were able to dine outside and listen to a Do-Wop group serenade us while eating. I dined here before, but it was upstairs on a busy night. Tonight was different.

Our chosen meals were all delicious, the atmosphere relaxed and all of us saying we would go back again. They had a fabulous special that included a bottle of wine and each dinner choice was better than the next. Along with a salad, we were full and since we wanted to enjoy the night of music along 5th, we did not get dessert.

Crispy Lemon and Parmesan Sole

Seafood "Sofrito"

Shrimp Risotto

We had a wonderful night with our famiglia, our chosen meals were all delicious and each of us said we would go back again. I actually made reservations for tomorrow night...

So, enjoy your famiglia, enjoy your life and remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

My Move-In Mozzarella Class

2011-04-10T10:49:00.001-04:00

This past week was a busy one for me and the big guy. We finally moved into our Florida home almost a week earlier than expected. This meant we had two days of packing and cleaning the large, beautiful home we were staying in and then getting all of it into our home. We also had all our belongings from Boston delivered on Friday so as I sit here on the lanai writing this, my house is filled with boxes, kitchen stuff and clothes...

We did have help from brother Michael and good friends Gina, Bobby and the bonus was Adrianne who graciously added the additional support since Bob and Jim were not able to move anything due to injuries. See, this is why family and friend's are so important in our lives.

Before we received the news from our tenant that they were leaving early, I booked a mozzarella class from Naples Tomato, a fabulous local restaurant. Not good timing with a house full of "stuff", but off I went and enjoyed every minute of it!

Stretching the mozzarella

While I thought I would actually be making the mozzarella, it was still a great two hours of learning, eating and sipping wine. There were more than 25 people in this class, sitting at tables enjoying the wine they provided. We watched two of their chefs make three different types of mozzarella and then had the pleasure of tasting each one as well as the beautiful vegetable platter and bread in the middle of each table.

Mozzarella curd

Buffalo mozzarella with mascapone

Mozzarella with Prosciutto

Beggar's Purse with mascapone and fig

What a fabulous way to spend two hours. I met new people who live in Naples, passed out a few business cards, ate and drank wine on a Saturday afternoon. Now that's the way to get out of unpacking!

Enjoy your Sunday everyone and remember, a good life deserves good food...

Fino a quel momento (until that time)

LID

First Farmer's Market Visit This Season

2011-04-02T13:15:00.000-04:00

It feels like the season has officially begun! Today I made my way to the 3rd Street South Farmer's Market in Naples for the first time this year and was pleasantly surprised. Normally, the market is held in the parking lot off Third, but today it was ON Third! Perhaps that's the way it is "in season". We missed the big crowds since we arrived late, but ended up with better prices as a few places gave me a 2 for 1 deal.

What I love is seeing the variety of local organic farms represented as well as local artists. We found bakers, fish mongers, a soap and basket maker and like me, a pasta maker and an Italian chef! There were many more stands and a fun place to purchase great produce as well as fabulous people watching. I'm thinking I need to do a little research and just maybe begin to sell my biscotti on the weekends.

I think in season, we should head here first thing in the AM, grab our produce and a great piece of fish and dine on our lanai enjoying our new life. Nothing beats fresh fish and a great meal unless you want to throw in a good bottle of wine to go with it.

Here I am picking up a few golden baby beets and eggplant and Jim took the picture. I think the farmer was a little leery about the big guy.

Here is a sampling of my take from the market. I love the fact I can get all my produce each week and support our "new" local economy!

Have a great week everyone!

Fino a quel momento (until that time)

LID