Thursday, July 19, 2012
Cake Boss TLC Series in Astro Channel
Beginning this evening, be prepared for a sizzling time as Buddy dons a different hat and heats things up with Kitchen Boss, a new daytime cooking series on TLC (Astro channel 707) at 7pm. The series repeats every Thursday at 1pm, Friday at 10am, Saturday at 5pm and 10pm, and Sunday at 8am.
Take a trip all over Italy without even leaving your house as Valastro taps into his roots to create mouthwatering Italian treats, Hoboken-style!
He pays tribute to his heritage by drawing inspiration from all over the Italian peninsula. From Sicily to Sardinia and from high-end restaurants to the humble homes of his family members, Valastro gets behind the stove to share recipes, including his personal favourites and age-old family secrets, such as never-before-revealed recipes from Grandma Maddalena, Auntie Anna, wife Lisa, pizza-connoisseur father-in-law Mauro and others.
Sunday, July 1, 2012
'Cake Boss Cafe' opening in Port Authority Bus Terminal
Cake Boss — the popular cable TV reality show set in a family-run Hoboken bakery — is opening an offshoot in the Port Authority Bus Terminal, it was announced today.
The Port Authority Bus Terminal is the central hub for bus travel to and from New York City. Located from 40th to 42nd streets, between Eighth and Ninth avenues, the terminal is both the largest bus station in the nation and the busiest in the world. More than 58 million commuters passed through the terminal in 2008.
Wednesday, June 13, 2012
Cake Boss Bakery at Lackawanna Center
Carlo’s Bakery will lease 32,000 square feet of ground-floor space at Lackawanna, as the building renovates 200,000 square feet of retail space for its The Shops at Lackawanna project, which is being touted as a major new retail plaza for Jersey City.
Valastro’s new space will be used for distribution and filming, and it will also allow Carlo’s to take internet orders from customers all over the country.
Lackawanna Center is a 1.3 million square foot retail/office/industrial complex situated directly outside the Holland Tunnel in Jersey City, NJ. Located at 629 Grove Street and bordered by Jersey Avenue, Sixteenth Street, Eighteenth Street, and Marin Boulevard, the property is blocks from Hoboken and close to NJ Transit Light Rail and PATH trains. The 13 acre site also includes two ground level 300-car parking lots, additional parking on the second level, and an elevated rail trestle which runs three city blocks. The property’s eight-story building is comprised of reinforced concrete construction, brick exterior walls and glass windows with a floor thickness of 21” solid concrete at each level.
Thursday, April 19, 2012
Breaded Rack of Lamb Recipe
Ingredients:
2 Racks of lamb cut into chops (16 piece)
Salt and pepper
Olive oil
2 tablespoons rosemary, minced
4 cloves garlic, minced
2 cups Master Breadcrumbs
2 tablespoons grated parmesan cheese
1/2 cup Dijon mustard
Directions:
Preheat oven to 450 degrees F.
Pour about 2 tablespoons of olive oil into a skillet and turn to medium-high heat. Sprinkle in 1 tablespoon of rosemary and 1 clove of chopped garlic.
Season each chop with salt and pepper. Sear chops in rosemary garlic oil for 1 to 2 minutes each side. Remove from skillet and let rest 5 minutes.
In a bowl, combine breadcrumbs, remaining rosemary and garlic, and 4 tablespoons olive oil.
Brush Dijon mustard over each chop and coat in breadcrumb mixture. Place on rack over baking sheet.
Bake in 450 degree F. oven for 10-15 minutes until medium - medium rare.
2 Racks of lamb cut into chops (16 piece)
Salt and pepper
Olive oil
2 tablespoons rosemary, minced
4 cloves garlic, minced
2 cups Master Breadcrumbs
2 tablespoons grated parmesan cheese
1/2 cup Dijon mustard
Directions:
Preheat oven to 450 degrees F.
Pour about 2 tablespoons of olive oil into a skillet and turn to medium-high heat. Sprinkle in 1 tablespoon of rosemary and 1 clove of chopped garlic.
Season each chop with salt and pepper. Sear chops in rosemary garlic oil for 1 to 2 minutes each side. Remove from skillet and let rest 5 minutes.
In a bowl, combine breadcrumbs, remaining rosemary and garlic, and 4 tablespoons olive oil.
Brush Dijon mustard over each chop and coat in breadcrumb mixture. Place on rack over baking sheet.
Bake in 450 degree F. oven for 10-15 minutes until medium - medium rare.
Tuesday, April 3, 2012
Seared Scallops in Lemon Butter Sauce Recipe
Seared Scallops in Lemon Butter Sauce Recipe
Ingredients:
1 pound bay scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
1 tablespoon capers, drained and rinsed
1/4 cup heavy cream
5 teaspoons chopped fresh parsley leaves
Directions:
Season the scallops on both sides with the salt and white pepper. Set a 12-inch sauté pan over medium-high heat and add the olive oil and garlic. Sauté for a minute then add the butter and melt. Place the scallops in the pan and sauté for 3 minutes on the first side, then turn and cook on the second side for 1 minute.
Add the lemon juice, white wine and capers. Cook for 2 minutes.
Add the heavy cream and 2 teaspoons of the parsley and cook for 1 minute longer.
Serve the scallops by dividing the sauce between 4 warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley
Ingredients:
1 pound bay scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
1 tablespoon capers, drained and rinsed
1/4 cup heavy cream
5 teaspoons chopped fresh parsley leaves
Directions:
Season the scallops on both sides with the salt and white pepper. Set a 12-inch sauté pan over medium-high heat and add the olive oil and garlic. Sauté for a minute then add the butter and melt. Place the scallops in the pan and sauté for 3 minutes on the first side, then turn and cook on the second side for 1 minute.
Add the lemon juice, white wine and capers. Cook for 2 minutes.
Add the heavy cream and 2 teaspoons of the parsley and cook for 1 minute longer.
Serve the scallops by dividing the sauce between 4 warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley
Polenta With Portabella Mushrooms Recipe
Polenta With Portabella Mushrooms Recipe
Ingredients:
Mushrooms:
2 tablespoons butter
1 tablespoon extra-virgin olive oil
4 Portobello mushroom caps, gills removed and thinly sliced
Coarse salt and black pepper
1/2 cup sweet vermouth
1/4 cup parsley, chopped
Polenta:
3 cups chicken stock
1 cup quick cook polenta, found in Italian foods or specialty foods aisles
1 cup mascarpone cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground black pepper
Directions:
For the Mushrooms:
Heat a large nonstick skillet over medium high heat. Add butter and oil. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add sweet vermouth to the pan and stir to coat. The vermouth will cook away in about 1 minute. Add parsley to the pan. Toss to combine. Set aside.
For the Polenta:
Bring 3 cups chicken broth to a boil in a covered pot. Stir quick cooking polenta into boiling chicken stock until it masses. Stir in mascarpone cheese, Parmesan cheese and butter. Season with salt and pepper, to your taste.
Serve Polenta topped with mushrooms alongside the Stuffed Leg of Lamb.
Ingredients:
Mushrooms:
2 tablespoons butter
1 tablespoon extra-virgin olive oil
4 Portobello mushroom caps, gills removed and thinly sliced
Coarse salt and black pepper
1/2 cup sweet vermouth
1/4 cup parsley, chopped
Polenta:
3 cups chicken stock
1 cup quick cook polenta, found in Italian foods or specialty foods aisles
1 cup mascarpone cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground black pepper
Directions:
For the Mushrooms:
Heat a large nonstick skillet over medium high heat. Add butter and oil. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add sweet vermouth to the pan and stir to coat. The vermouth will cook away in about 1 minute. Add parsley to the pan. Toss to combine. Set aside.
For the Polenta:
Bring 3 cups chicken broth to a boil in a covered pot. Stir quick cooking polenta into boiling chicken stock until it masses. Stir in mascarpone cheese, Parmesan cheese and butter. Season with salt and pepper, to your taste.
Serve Polenta topped with mushrooms alongside the Stuffed Leg of Lamb.
Father P's Stuffed Leg of Lamb Recipe
Father P's Stuffed Leg of Lamb Recipe
Ingredients:
6 tablespoons olive oil, divided
6 tablespoons butter
2 small shallots, chopped
3/4 pound ground veal
Salt and freshly ground black pepper
1 ounce Amaretto
1/4 cup amaretto cookies, crushed
1 bunch fresh spinach, wilted
1 (3 pound piece) boneless leg of lamb, butterflied
Directions:
In a Dutch oven heat 3 tablespoons of olive oil and the butter over medium-high heat until hot but not smoking. Add shallots and sauté until just beginning to soften, about 5 minutes. Add the ground veal, season with salt and pepper and cook 8 to 10 minutes. Remove from the heat and let cool. Once the meat mixture is cool, add the amaretto, amaretto cookies, and wilted spinach. Stir to blend.
Lightly salt and pepper the lamb on both sides. Use the veal mixture to stuff the leg of lamb, dividing the stuffing evenly throughout the meat flaps created by the butterfly cut. Roll the lamb up and use butcher's twine to tie the leg so that none of the stuffing will spill out.
Preheat the oven to 375 degrees F.
Heat the remaining 3 tablespoons olive oil in a Dutch oven over high heat. When the oil is hot but not smoking, sear the stuffed leg until browned on all sides. Season, to taste, with salt and pepper.
Cover Dutch oven with lid, place in oven and roast for 50 to 65 minutes, or until an instant read thermometer registers 140 degrees F. for medium-rare. Let it stand for 10 minutes before carving.
Serve with Polenta with Portobello Mushrooms
Ingredients:
6 tablespoons olive oil, divided
6 tablespoons butter
2 small shallots, chopped
3/4 pound ground veal
Salt and freshly ground black pepper
1 ounce Amaretto
1/4 cup amaretto cookies, crushed
1 bunch fresh spinach, wilted
1 (3 pound piece) boneless leg of lamb, butterflied
Directions:
In a Dutch oven heat 3 tablespoons of olive oil and the butter over medium-high heat until hot but not smoking. Add shallots and sauté until just beginning to soften, about 5 minutes. Add the ground veal, season with salt and pepper and cook 8 to 10 minutes. Remove from the heat and let cool. Once the meat mixture is cool, add the amaretto, amaretto cookies, and wilted spinach. Stir to blend.
Lightly salt and pepper the lamb on both sides. Use the veal mixture to stuff the leg of lamb, dividing the stuffing evenly throughout the meat flaps created by the butterfly cut. Roll the lamb up and use butcher's twine to tie the leg so that none of the stuffing will spill out.
Preheat the oven to 375 degrees F.
Heat the remaining 3 tablespoons olive oil in a Dutch oven over high heat. When the oil is hot but not smoking, sear the stuffed leg until browned on all sides. Season, to taste, with salt and pepper.
Cover Dutch oven with lid, place in oven and roast for 50 to 65 minutes, or until an instant read thermometer registers 140 degrees F. for medium-rare. Let it stand for 10 minutes before carving.
Serve with Polenta with Portobello Mushrooms
Subscribe to:
Posts (Atom)