TLC’s Cake Boss (Buddy Valastro) opened the Cake Boss Cafe at Discovery Times Square in NYC with a ribbon-cutting ceremony on 12 May 2011.
Though the store will only carry Valastro's smaller baked goods like; cannolis, lobster tails, and cupcakes, they will also feature branded items from 'Cake Boss”, Carlo's Bake Shop and Disovery Times Square.
Valastro has an order for a second season of "Kitchen Boss," his daily cooking show for TLC, and also is shooting a second season of "The Next Great Baker," a reality contest he hosts.
Monday, May 30, 2011
Sunday, May 1, 2011
Apple Snackin' Cake Recipe
INGREDIENTS
2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar (light or dark)
1‑1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup neutral or light olive oil
scant 1/2 cup natural applesauce
2 large eggs
1 medium Granny Smith apple, peeled, cored, and cut into dice
2 medium Gala apples, peeled, cored and cut into medium dice
1/2 cup chopped toasted walnuts
Topping:
1‑1/2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon
PREPARATION:
Preheat oven to 350°, center rack. Grease a straight-sided 9" x 13" baking pan.
In a large bowl, whisk together the flour, sugars, baking soda, salt and spices. In another bowl, whisk together the oil, applesauce and eggs. Add the wet ingredients, the apples and the walnuts to the dry ingredients, folding in with a spatula until everything is moistened and combined. This is very thick and very chunky – more apples to batter.
Spread an even layer in the prepared pan. Sprinkle with the cinnamon sugar. Bake 40-45 minutes or until clean in the center.
Let cool before cutting.
2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar (light or dark)
1‑1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup neutral or light olive oil
scant 1/2 cup natural applesauce
2 large eggs
1 medium Granny Smith apple, peeled, cored, and cut into dice
2 medium Gala apples, peeled, cored and cut into medium dice
1/2 cup chopped toasted walnuts
Topping:
1‑1/2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon
PREPARATION:
Preheat oven to 350°, center rack. Grease a straight-sided 9" x 13" baking pan.
In a large bowl, whisk together the flour, sugars, baking soda, salt and spices. In another bowl, whisk together the oil, applesauce and eggs. Add the wet ingredients, the apples and the walnuts to the dry ingredients, folding in with a spatula until everything is moistened and combined. This is very thick and very chunky – more apples to batter.
Spread an even layer in the prepared pan. Sprinkle with the cinnamon sugar. Bake 40-45 minutes or until clean in the center.
Let cool before cutting.
Chocolate Truffle Cake Recipe
INGREDIENTS
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
Kitchen Boss Veal Osso Buco Recipe
INGREDIENTS
6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)
PREPARATION:
The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.
For Gremolata:
Combine ingredients in a small bowl.
6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)
PREPARATION:
The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.
For Gremolata:
Combine ingredients in a small bowl.
Saturday, April 23, 2011
Asparagus And Salmon
Asparagus, a member of the lily family, has been cultivated for more than 2,000 years. It's at its peak from February through June and is a good source of fiber, folic acid, and potassium.
Fresh young vegetables and succulent salmon make this an excellent speedy dish to prepare for special occasions, especially when home-grown asparagus is in season. Tiny leeks, tender asparagus and sugarsnap peas all cook quickly and look superb. Serve with boiled new potatoes for a memorable meal.
Fresh young vegetables and succulent salmon make this an excellent speedy dish to prepare for special occasions, especially when home-grown asparagus is in season. Tiny leeks, tender asparagus and sugarsnap peas all cook quickly and look superb. Serve with boiled new potatoes for a memorable meal.
Tuesday, April 19, 2011
Cake Boss Italian Wheat Pie Recipes
Italian Wheat Pie
INGREDIENTS
1 pound ricotta cheese
1 cup sugar
3 tablespoons orange blossom water
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
3 extra large eggs
1 pound cooked wheat berries, cooled (about 3 cups)
1 prepared Pasta Frolla
Pasta Frolla Ingredients:
2 sticks of butter, room temperature
1 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon honey
1/16 teaspoon baking soda
1/16 teaspoon baking powder
1/4 cup water, room temperature
2 cups all purpose flour
PREPARATION:
Preheat oven to 350° F.
In a large bowl with a wooden spoon, or in a stand mixer at a low speed with a paddle attachment, incorporate the ricotta cheese, sugar, orange blossom water and citrus zest.
When incorporated add the eggs one at time, mixing until fully incorporated.
When the eggs are fully incorporated fold in the cooked wheat berries until well mixed.
Pour mixture into a pie shell with Pasta Frolla. Top with top crust, or lattice top, Bake until puffed, golden brown and set, but not hard, in the center, about 1 hour. Allow to cool completely to room temperature before serving.
Pasta Frolla Recipe:
In the bowl of stand mixer fit with a paddle attachment combine butter and sugar at medium spread until the butter begins to get fluffy, about 3 minutes. Scrape down the sides with a rubber spatula to fully incorporate sugar.
To bowl add lemon zest, vanilla, honey, baking soda and baking powder. Beat together for 1 minute to fully incorporate. Scrape down the side of the bowl again if necessary.
To bowl add the water. Beat at medium speed to work in the water and create a batter, about 2 minutes. Add the flour and mix until the dough comes together, about 1 minute. Be careful to not over mix.
Remove from bowl, form into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes until well chilled.
When dough is read, separate 1/4 of the dough and set aside for the lattice topping. Roll out remaining dough to a 14-inch diameter and place in a 10-inch pie plate.
Roll out remaining dough to the same thickness and cut into 3/4-inch strips for a lattice topping.
Tip: If you want to give your pie crust a little flavor you can subsititute 1/2 cup almond or pistachio flour for 1/2 cup for all purpose flour in the pasta frolla recipe.
INGREDIENTS
1 pound ricotta cheese
1 cup sugar
3 tablespoons orange blossom water
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
3 extra large eggs
1 pound cooked wheat berries, cooled (about 3 cups)
1 prepared Pasta Frolla
Pasta Frolla Ingredients:
2 sticks of butter, room temperature
1 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon honey
1/16 teaspoon baking soda
1/16 teaspoon baking powder
1/4 cup water, room temperature
2 cups all purpose flour
PREPARATION:
Preheat oven to 350° F.
In a large bowl with a wooden spoon, or in a stand mixer at a low speed with a paddle attachment, incorporate the ricotta cheese, sugar, orange blossom water and citrus zest.
When incorporated add the eggs one at time, mixing until fully incorporated.
When the eggs are fully incorporated fold in the cooked wheat berries until well mixed.
Pour mixture into a pie shell with Pasta Frolla. Top with top crust, or lattice top, Bake until puffed, golden brown and set, but not hard, in the center, about 1 hour. Allow to cool completely to room temperature before serving.
Pasta Frolla Recipe:
In the bowl of stand mixer fit with a paddle attachment combine butter and sugar at medium spread until the butter begins to get fluffy, about 3 minutes. Scrape down the sides with a rubber spatula to fully incorporate sugar.
To bowl add lemon zest, vanilla, honey, baking soda and baking powder. Beat together for 1 minute to fully incorporate. Scrape down the side of the bowl again if necessary.
To bowl add the water. Beat at medium speed to work in the water and create a batter, about 2 minutes. Add the flour and mix until the dough comes together, about 1 minute. Be careful to not over mix.
Remove from bowl, form into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes until well chilled.
When dough is read, separate 1/4 of the dough and set aside for the lattice topping. Roll out remaining dough to a 14-inch diameter and place in a 10-inch pie plate.
Roll out remaining dough to the same thickness and cut into 3/4-inch strips for a lattice topping.
Tip: If you want to give your pie crust a little flavor you can subsititute 1/2 cup almond or pistachio flour for 1/2 cup for all purpose flour in the pasta frolla recipe.
Kitchen Boss Rigatoni alla Vodka Recipes
Rigatoni alla Vodka Recipes
INGREDIENTS
Extra virgin olive oil
1/2 small onion, chopped
6 slices prociutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves
PREPARATION:
Fill a large pot with water and bring to a boil.
Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.
INGREDIENTS
Extra virgin olive oil
1/2 small onion, chopped
6 slices prociutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves
PREPARATION:
Fill a large pot with water and bring to a boil.
Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.
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