zMac'nCheese

A Brotherly Bond

     The Costellos are almost the definition of brothers. They're nice, they look up to and out for each other. Yes they probably get at each other's necks every once in a while, but not often enough to stop them from being close and friendly.

     While on the other hand the Fisher brothers are far from what you call a healthy relationship. To put it plainly, they hate each other. They will go out of their waty to bother, annoy, or demean the other. It's actually sad some of the things that go on between them.

     "Erik was sitting... He waved casually to mom. He ignored me." These poor boys are cruel. Paul doesn't even seem to think he would miss Erik if he died the next day. "I would feel relieved. I would feel safer. But I would feel sorry, too. Erik is a part of the Eclipse story... I don't want Erik to die and take his part of the story with him." They don't care about eachother. "I've always been afraid of Erik." It's horrible! They definatly hate one another. You would think they could pick up a thing or two from the Costello's.

     "Nah, I'll catch a ride from Mike." "His little brother freaked out. He went crazy... He wouldn't get out of the way." Those are a few expressions of love the Costello's display for each other.  Love is something the Fishers just might never know.

Lara's Fabulous Favorites Recipe Book PART II:

As probably a lot of you know, I'm 50% Ukrainian so my family and I naturally celebrate all of the Ukrainian holidays.  We celebrate Ukrainian Orthodox Christian X-mas, on January 6th and Ukrainian Orthodox Christian Easter, which this year, was on April 27, this past Sunday.  The weird thing is, in the Orthodox Christian religion, Easter is a MUCH bigger holiday than X-mas, so as might have suspected, Easter is a BIG deal.

One of the traditional foods that we eat on this Easter, is Paska, a special bread that's supposed to resemble the dome on top of a church.  Usually, it is served with a kind of sugary sauce that is poured on top of it to resemble the snow on top of the church, because of its color and texture.  A lot of people, as well, hide a boiled and colored egg in the Paska, and it is considered lucky if you are the person who finds the egg in your piece of Paska.

But lets get to the point, this blog isn't really about the long history of this breakfast and/or dessert bread; the point is to give all of you avid bakers the recipe for this delicious food.

I know what your thinking, Ugh! Just another history lesson, but don't back out just yet, because this is one of my all-time favorite foods.  It really is a treat.  So here's the recipe; it's a LOT of work and you have to let the bread rise lots of times, but believe me--it's TOTALLY worth it.  Remember though, if it tastes a little bland without the sauce or even with the sauce, you can spread some jam, or even Nutella on top of it, and it'll taste even better.  It usually is served with LOTS of sprinkles on top of it, so try that too.

Paska (Ukrainian Easter Bread):

Different versions of Paska:

    

   

      

1/2 cup lukewarm water

2 envelopes dry yeast

2 teaspoons salt

1/2 cup sugar

1-1/2 cups lukewarm milk

1 cup melted butter

4 egg yolks, at room temperature

4 eggs, at room temperature

4 cups flour

1-1/2 cups golden raisins

1 teaspoon vanilla

1/2 teaspoon lemon extract

colored sprinkle candies

Pour the water into a large bowl and sprinkle the yeast on top; stir together and let sit for about 5 minutes until air bubbles form.  The mixture should smell yeasty.

In a separate bowl, stir together the milk, sugar, salt, melted butter, vanilla and lemon extracts; then add the yeast mixture.  Beat in the eggs and then two cups of flour; beat with an electric mixer until the dough is smooth.  Add the rest of the flour and knead by hand for 5 minutes.  Add in the raisins.

Divide the dough in half and place each half into an oven-suitable casserole dish (the dough should only fill about half of each casserole dish).

Let the dough rise in a warm place until it has reached the top of the casserole dish.

Preheat oven to 350 degrees.  Brush the top of both breads with a little beaten egg, then sprinkle heavily with colored sprinkle candies.

Bake the breads for about 35-45 minutes until nicely browned.

After the breads have cooled for about half an hour, slide them out of the dishes and serve with tea or coffee.

ENJOY!

Lara's Fabulous Favorites Recipe Book PART I:

One of the best desserts around is a mousse cake; one of the best dessert ingredients around is chocolate; one of the best fruits around is strawberries. Mix them all together, and what have you got?!  Strawberry Chocolate Mousse Cake!!!  I found this recipe and thought that it looked really delicious, so I hope you enjoy it.

Strawberry Chocolate Mousse Cake:

"Fresh strawberries and chocolate mousse are particularly appealing as a summer treat."

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch cake

INGREDIENTS

• 1 cup chocolate cookie crumbs
• 3 tablespoons butter, melted
• 2 pints fresh strawberries, halved
• 2 cups semisweet chocolate chips
• 1/2 cup water
• 2 tablespoons light corn syrup
• 2 1/2 cups heavy whipping cream
• 1 tablespoon white sugar

DIRECTIONS

1. In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch spring form pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
2. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
3. While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
4. Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

HISTORY OF CAKE:

The number of centuries that cakes have been around isn't exactly known, but we do know that they have been around for quite a while.  The Ancient Greeks called them "plakous" from the word flat; they were also called "libum" by the Ancient Romans.  Ancient people used to think that cake was just the sweetened form of bread, but as time went on, the ingredients began to differ even more, and the contrast between the two increased greatly.  At times, eating cake showed a sign of wealth, because of how high the price of baking ingredients were.  Cake also has shown a sign of well-being, in the past, by early American cooks.  During the Industrial Revolution was when cakes really populated.  Since mass production began then, baking utensils and ingredients became more affordable, so more people were able to buy what they need to make cakes, and made them.  Also during the Industrial Revolution, baking soda and baking powder were invented, as leavening tools in baking, which also increased the population of making cakes.  There were many times in history that it was very rare to find cakes, because of their great value, with the price of ingredients.  But today, cakes are not rare at all.  There are probably one of the most popular foods around.  Back then in the ancient times, they were used mostly, to show off ones wealth.  Today, cakes are used for birthdays, holidays, and other celebrations.  They're not a sign of wealth or well-being anymore, but are a sign of celebration, joy and happiness, which I think everyone could use once in a while.

What a Week it Was!

            Every year we make these pies called scallion pies.  They are really good, but there is a lot of work to make them.  The whole process takes close to a week!

            Even though the process takes close to a week, there isn't even a lot of stuff in them.  You have the dough, then scallions, olives, anchovies (optional) and then another layer of dough.  You may be wondering how it takes about a week to make these pies when there isn't even a lot of stuff in them.

            Well....

            The first part of the process is the scallions and there are a few steps just to them.:

1. We have to order them which ends up being about 4-5 boxes which is hundreds of scallions.
2. My dad washes them and takes off the ends.
3. We then have to cut them into decent size pieces.
4. Once the cutting is done, my mom and/or my grandma fry them.
5. The scallions are done and ready to be used for the pies.

            Once doing all the scallions are done, it's been about 5 days!

           The next part of the process is the olives which my sisters and I enjoy helping with.  There aren't as many steps for them as there are for the scallions.

1. Open up the jars and pour the olives into a strainer to drain the juice into a Tupperware.
2. Take a jar and SMASH  the olives!
3. Cut the olives once they have been smashed.
4. Put the cut olives into the juice.
5. Once all the olives are smashed, cut and in the juice, they are ready for the pies.

            For the anchovies, you don't have to worry about doing anything with them until the day you are making the pies.

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            After all of the preparation, it is finally time to make the pies!  When we make the pies, there are a few steps to making them.:

1. The first step is to make the dough for the bottom.
2. Then you have to roll it out for whatever size cookie sheet it is going on.
3. Once you get it to the right size, you have to get it in the cookie sheet.
4. When the dough is in the cookie sheet, you take the scallions and put them along the bottom.
5. If you are making it with anchovies, you take them and arrange them on the  scallions.
6. After putting the anchovies on, you add the oil from the anchovie can. 
7. If you aren't making it with anchovies, then you just put on the oil from the can.
8. You put the olives all around the pie.
9. Once everything is on the pie that you want to be on, you roll out more dough for the top.
10. When the top is on, you roll off the excess dough.
11. After rolling off the excess dough, you take a fork and push the dough to close the sides.
12. Take the fork again and poke holes in the top.
13. Take a basting brush and lightly put a little bit of oil over the top.
14. Put it in the oven to cook.
15. Take it out when it is done.
16. You have a scallion pie!

            This is how to make a scallion pie.  If you think that there is a lot of work to this pie, you don't want to even know about the pies we make the day after Easter!

Multicultural Food Festival: Italian Cheese Cake FINAL!!

       The food that I decided to make for the Multicultural Food Festival is an Italian Cheese cake.  The ingredients to make it are as followed.

Ingredients:

1. 3 pounds of pot cheese
2. An egg shell full of milk
3. 1- 1/2 pounds of sugar
4. 1- 1/2 dozen eggs ( half extra large and half jumbo)
5. 1- 1/2 teaspoon of Cinnamon
6. Lemon Juice ( whole egg shell full)
7. 3 teaspoons full of Vanilla Extract
8. Two shot glasses of Anisette

Work:

1. Beat eggs and sugar well together
2. Add strained pot cheese ( pass through a strainer)
3. Add cinnamon and lemon juice and milk
4. Add two full shot glasses of anisette

Mix all well together ( you can use a mix master).  Place in a non stick 12 inch pan coated lightly with butter.

       An anecdote that relates to my recipe is that we only make it three times a year.  We make it for Christmas Day, New Year's Day and Easter.  We only make it the three times a year because that is part of our family tradition.  It wouldn't be enjoyed as much if we made it more often. 

     As part of my grandma Ann's family traditions, we make a whole bunch of different types of cookies around Christmas time.  Some of the cookies we make are, Chocolate Chip, Rugolos, Wine cookies, Cresants, and Piglois.  At Easter, we make almost all the same cookies, except we make Castagnelli ( or Chestnut cookies) as well. 

       As another family tradition, we are always in the kitchen baking cookies around the holidays.  When we do bake, we are in the kitchen right after breakfast, stop for lunch, then go back to cooking until dinner.  The kitchen is always a mess around the holidays.  There is always pots and pans everywhere.  Then there is also cookie racks on the table with cookies cooling off, and Tupperwares filled with cookies.  The one thing that I hate about helping to bake, is that you are so tempted to eat a lot of cookies, but you can't because you need to save them for Christmas and Christmas Eve.  If we could eat the cookies as we were baking, there would be hardly any left when Christmas came.      

      My two cousins loved to eat the Italian Cheese cake whenever we made it.  The only thing is that my grandma had to make sure she put in the right amount of Anisette, otherwise it won't rise if she put in too much, and it would all spill out into the oven.       

Multicultural Food Festival: Irish Soda Bread FINAL

INGREDIENTS:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted
• 1 cup raisins (optional)
• 1/4 cup caraway seeds (optional) 

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Ever had a family heirloom that you absolutely adore, mostly because it's a family heirloom?  Well that's kind of the feeling I have about my family's recipe for Irish soda bread.  This isn't the actual recipe, but this is very similar to the recipe.  But there are tons of reasons that I love the recipe, including the fact that the bread is delicious.  Some other reasons, are as follows.

If you were to go back in my family history on my dad's side, you would see that my ancestors were 100% Irish-American, including my dad.  Since a big chunk of my family is of Irish descent, we have a few traditions, one of them being to make Irish soda bread, particularly around Saint Patrick's Day.  But Irish soda bread is actually very different here, than in Ireland.  Here it is much sweeter and is more like a cake, but in Ireland, it is not as sweet, and is more like a bread, that is eaten with soups and stews.  Another obvious difference is that traditional Irish soda bread doesn't have food coloring in it to make it emerald-colored, like it sometimes does, here in the U.S.A.

A great family memory that I have about this recipe, is of a Saint Patrick's Day a few years ago. My dad had just gotten home from work, so my family and I all sat down to dinner, which we hadn't done in a long time, (because my dad usually works late.)  Anyway, we all ate some of my mom's delicious Irish soda bread, and while we were eating it, my dad told my sister and I funny stories about his family, descendants, and about his childhood.  It was really enjoyable for me, since I always love a good story, and Irish soda bread.

So, I hope you enjoy this recipe, and if you'd like, you can add some raisins and/or caraway seeds to the mix, to make it taste even better.  Also, for the best tasting bread, you can wrap it up after it has cooled, and store it overnight.

So you see, Irish soda bread is very significant to me because  it reminds me of having a good time with my family, and I always try to cherish those times.  Hopefully the recipe and the bread will remind you of something you love, and if not, then you probably made the bread wrong.  Don't worry, I'm only kidding; but seriously, I hope the recipe brings good times, things, and foods into your life, as it has mine.

Percy's Gingersnaps (FINAL)

Outside on a winter's day, my family is rushing home. It is beginning to look a lot like Christmas, and Jack Frost is nipping our noses. We walk inside the house, having the heat greet us like a long lost friend. After a long day, we come into the kitchen, being over whelmed by the smell of ginger, nutmeg, cloves and molasses. My mother is making Percy's Gingersnaps, her grandfather's rendition on these classic holiday cookies. They are very special to our family. They remind us of grandparents, because my grandmother always makes them, as does my mother. When we smell them it reminds us that is it the season to give. Eating the ginger snaps really gets us in the mood for this special time of the year. I hope you enjoy the recipe as much as my family does.

1 cup of molasses

1 cup of shortening

3 cups of flour

1 tsp of baking soda

3 tsp of ground ginger

1/2 tsp of mixed spices

1 tsp of cinnamon

1/4 tsp of nutmeg

1/4 tsp of ground cloves

touch of salt

1 Tbsp of vinegar

Combine the molasses and shortening until they are about the consistency of butter. In a smaller bowl, combine flour, soda, salt, and spices.

Adding small amounts at a time, pour the dry ingredients onto the wet ingredients and mix them.

Finally, add the vinegar. (This may sound gross to you, but, like my great grandfather said, it adds a special "snap"!)

Now what you do is cut 4 sheets of wax paper, about a foot long. Take about 1/4 of the dough. Lightly scatter flour on a sheet before placing the dough in the middle of it. Form it into a log. Be sure that is isn't thin, becuase it is going to be sliced later. Fold the paper length wise, and have the two ends match up, like origami. Fold it over three more times or so. Take the remaining ends of the wax paper on the roll and fold it under. Repeat with the rest of the dough. Put the rolls in the freezer for a minimum of eight hours. They can stay frozen for up to 3-4 months.

Take out rolls the next day, or when you want to bake them.  Preheat oven to 350 degrees, and position rack in the middle of your oven. Take out a frozen roll and slice thinly (1/8 to a 1/4 of an inch.). Be sure to only take out 1 roll at a time, because they have to be firm. Place on a greased cookie sheet about an inch apart because they expand. Bake for 7 to 12 minutes. Take them out, and let them cool for two minutes before putting them on a cooling rack.  Each roll yields about 2 dozen snaps. Bon appetit!

The Saint Patrick's Day Ring Of Fire.FINAL

    I am Irish, so Saint Patrick's Day is a pretty big deal in my family. Every year we have a big special dinner with Irish food. One year my Grand parents decided to come up and pay us a visit. It was kind of late, so they stayed for dinner. Everything was so festive. We were all wearing green, there were green Saint Patrick's Day plates, cups, and napkins, a green disposable tablecloth, green candles, strange Saint Patrick's Day glitter/sparkley things that were scattered on the table (my sister insisted), and three crazy leprechaun  nutcrackers  that my mom got from who knows where. Anyway we were so festive you would have thought that we were actually in Ireland. Everything was going great until my older brother Tucker decided to 'help'. My family is sitting around the dining room table and we were just ready to eat when Clayton, my other older brother said "Wait! I feel that because I'm THAT awesome I should light these candles." He's full of himself. And Clayton only wanted to light the candles because he likes to play with fire.  And here's something to think about before I go on. You've probably heard the expression 'the older the wiser'  right? Well this doesn't exactly apply my brothers. So Clayton takes out his lighter and lights one candle. Meanwhile Tucker is sitting next to him. And he thinks, hey, he's reaching across the table with fire in his hand, so now would be the perfect time to kick him. Being the idiot that he is, surely enough he kicks him. Clayton getting an unexpected kick from behind hits the table, drops his lighter, falls, and in the process of it all, knocks over the other lit candle. Of course that night was the perfect night to have a disposable table cloth. And as you might have already guessed, the tablecloth started to catch fire. By now a sort of ring of fire is forming around the corn beef.  If it weren't directly in front of you it probably would have looked pretty cool. I'm going to skip all the yelling, screaming, hitting and punching while my sister and I were cracking up, and just say that in the end my dad was able to save the corn beef and anything else from burning. So with some permanent new seating arrangements That's one Saint Patrick's Day I will never forget.

Well if you want to have a good Saint Patrick's Day dinner, or are in the mood for an Irish dish, here is a recipe to make your own Corn Beef:

You will need:
one 4-to-5 pound corned beef brisket flat half boneless
one garlic clove
one bay leaf
1/2 tsp peppercorns
water
1 large head cabbage
16 small red potatoes

1. In an 8-quart Dutch oven, place beef,  garlic,  bay leaf, peppercorns, and enough water to cover meat, high heat to boiling

2. reduce heat to low, cover and simmer 3 to 3 1/2 hours until meat is fork tender.  Remove meat with slotted spoon and keep it warm.

3. cut cabbage into wedges and add with remaining vegetables to liquid in dutch oven.

4. over high heat, heat to boiling.  Reduce heat to low, cover and simmer about 30 minutes or until the vegetables are fork tender

5. slice beef and arrange on  large, warm platter with cabbage and potatoes.

Multi-Cultural Food Festival (FINAL)

    When I think Multicultural Food Festival, I skip the first and last word and focus on the middle word, FOOD.  Everyone likes food, correct?  Well every food comes from at least one culture.  Like Pizza in Italy and Noodles in Japan.  That's why I'm writing this.  Actually, that and it's an assignment.  But skipping over that, food is heaven to anyone's ears.  So I'll be giving you a recipe of a certain dish that my mom makes on occasion during Passover.  It's called, Gleist Matzos and it came from The Second Avenue Deli Cookbook.

The key to this recipe is very careful handling of th matzos.  The squares should remain intact.  When they're fried, they're pliable, and you can stuff them like Ethel did, the pot roast, Chicken, or anything else that appeals to you.  For a dairy meal they're great with sour cream.

3/4 cups very, very finely chopped onions - Almost grated (use a food processor)
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 squares plain unsalted matzo
Corn oil

1.  Place onion, eggs, salt, and pepper in large bowl, and beat until the eggs are frothy.
2/  Lay out 4 squares of paper towel on your counter.  One at a time, run the matzos under cold water for about 15 seconds on each side (If you break a square, discard it, and start again), and place then side by side on the paper toweling.
3.  Carefully place a matzo square in a shallow dish with sides at least 1 inch high.  Spread one fourth of the onion-egg mixture.  Let sit for 5 minutes.
4.  Heat a thin layer of oil in a large skillet.  Fry the matzos one at a time until browned on each side.  Drain on paper towels.

Serves 4 slices.

    It sounds delicious.  I want to have some right now.  Unfortunately it's late and my mom probably wouldn't go for it.  It's a great holiday dish for Passover to pass by those 7 aching days of no cookies or leavened food (No Mac n Cheese!!!! :-(
    I don't exactly have a story behind my recipe.  All I know is that it doesn't seem quite like Passover without those Gliest Matzos (But I call them Egg and Onion Matzos).  My friend likes eating them too.  So if I bring them for lunch they always come over and get a bite.  It's kind of a tradition I guess that's been going on since about the third grade.  I hope you get to try out this recipe.  Jewish or not.  Passover or Christmas.  It's a delicious recipe from The second Avenue Deli Cookbook and I now have a real craving for it.

Adventures Of A Piece Of Pasta

                                    Hi, my name is Penny Penne,  and yes I am a noodle. My story dates  back a long  time ago. I was born in a restaurant  in  Italy. WWII had just ended, and my country was under the rule of the evil dictator Tortellini. Back to me.  Most noodles expect to be eaten, but not me. I'm a survivor.  I am one of the longest living pieces of pasta ever, and this is how I did it.
                                   When I was a young noodle, I had to watch the terrible fate of other pieces of pasta, having to die in large puddles of butter, pesto, Alfredo, but worst of all being crushed by meatballs! I knew this had to be stopped. So i formed a group called the Underground Pasta Strainer. I led noodles from pasta box to pasta box and eventually, freedom.
                                     I saved at least two hundred boxes of pasta, and I managed to escape myself. After that I realized something, I had been in the same restaurant for a long time. I wanted a change. I decided to sail to a new place and discover new land. I was granted three ships; the noodle, the Penne, and the Santa Marinara. One day when it began to rain, I sailed the boats in the gully along the side of the road. After four long hours of sailing I finally hit land.
                                    It was an eatery called North America: Indian Cuisine. When I got to the kitchen I met some pieces of wild rice from India. They had been living in the space between counters and refrigerators, and in the cabinets. What happened to them is what happens when you spill your ingredients and don't clean all of  it up. I stayed many days with them but I had to return to my mission so unfortunately I had to say goodbye to my dear friends. We had some great times.  So I left in search for more pasta in need. 
                                  I sailed to restaurant called Kung Gai.  Once I got in I climbed to the top of the counter. Then everything was quiet. There, facing me, were seven strange looking noodles. At first I thought they were spaghetti but they were a lot flatter. I thought they looked like they got run over by a truck, so I asked them if they were. The seven noodles looked bewildered, and answered," No are you crazy?  We're just made that way."  Well whether  I was or not I still had a mission.  After I introduced myself  I told them what I was trying to do. Four of the noodles said yes and came with me , but three had to think about it for a minute. The first said,"Well I don't want to get eaten, so I guess I'll come." The second one said, "The idea of being smothered in soy sauce creeps me out, count me in." And the third noodle replied,"I can't stand those square boxes that they are always sending our friends away in, so I'm coming too!"
                                   They told all of their weird looking friends to meet me  tonight in the street. There was supposed to be a storm so we could all sail away in the rain water. I sent hundreds  of noodles down the gully, and saved many lives. Eventually we heard that the restaurant closed down, because of a massive noodle loss. I traveled for a long time meeting and saving new pieces of pasta.
                                   One day when I wasn't saving anyone from meatballs, I decided to to go back to the restaurant where I was born.  Surprisingly it was still in business (but just barely, I saved so much pasta that no one wanted to go there anymore, they made terrible pizza). I went in just to make sure that there was no more pasta.  I came just in the nick of time. There was a poor plate of helpless pasta about to be served! I sprung into action. I tried to save them, but the chef came in and just added me to the entre.  So there I was about to get stabbed with a fork when I quickly grab a meatball and threw it at the person's eye. Then I made a run for it.
                                   That was the closest I ever came to being eaten. And it's a good thing that was the last box of pasta they had because I am NEVER going back there again.  Well you heard my story. There is only one thing that is bothering me, there's a black history month, and a women's history month, but no pasta history month!

Written By: Cassie White and Claire Deane
Typed and Edited By: Cassie White