Crispy Parmesan Toasts

Never thought this could be so simple, until I saw it on a cooking show today.  Why have I waited SO long to make these.  The perfect side to a salad, pasta or to sop up some yummy soup.  Next time I will add a little something extra and season the cheese or rub the bread with a little garlic before toasting.

INGREDIENTS:
1 fresh Baguette, thinly sliced
Shredded Parmesan
Olive Oil
Season to taste

HOW TO PREPARE:
Drizzle each slice of bread with olive oil, just on one side.  In a cold nonstick skillet place a mound of cheese large enough for your bread slices.  (About 1-2 Tablespoons.)  Top each mound of cheese with the non-oiled side of the bread.  Turn heat on, to medium.  Cook until the cheese begins to brown, approximately    

2-4 minutes.  Flip bread slices and toast the other side of the bread, 1-2 minutes.  Serve warm or set aside to cool.  Great for topping soup as a crouton.

EATING FORT LAUDERDALE

The list is almost TOO long, because we know this town too well, where do I begin???

 LaSpadas, quite possibly the best HOAGIES, not subs.
Now with a bunch of locations, find one near you and get one!
Turkey & cheese here with hot and sweet peppers.  Have them
pull the bread and get an extra one to take the beach for
tomorrow, even better the next day.

 Mai Kai for happy hour!  Get the pu pu platter, and the ribs, and the shrimp and the pressed duck and a rum barrel and a pina passion and . . . It is a touristy spot as well as a place for the locals, you just have to know when to go, call ahead and reserve a table in the Molo kai lounge and know what to order!

 Peter Pan Diner, fried clams.  Nothing wrong with
a menu where you can get anything, anytime, breakfast for
dinner, turkey dinner, gyros.  You name it, they serve it.

The Nook, get there early, tables are limited and they go fast, so be prepared to wait.  Great German food, pictured here, the imported pretzels with beer dipping sauce, they aren't always available so if they are order one to share.  Another special on the menu is the pork shoulder, YUM!  Staples like sauerbraten and sausages are authentic menus items that are always a hit.  They also serve a great breakfast in the mornings.

The Cookie Lady, lace cookies are a favorite.

Hidden in Lauderdale by the Sea, seek them out!

Conch Chowder, Conch fritters, BBQ and Bimini Bread at Ernies 

You won't see any tourists here, bikers and mariners, regulars at the bar.

La Bonne Crepe

The best crepes you will ever have, and so many choices!  Order a salad even if you share it, the dressing is a secret creamy herb dressing and I use it just to dunk my bread.  Stroll away your breakfast or lunch on beautiful Las Olas Avenue after your meal.

No pictures, but also visit Lester's for a great breakfast, Skyline Chili, South Port Raw Bar, Kelly's Landing for original Boston chowder and seafood, Piranha Pat's or any Flannigan's for great ribs and bar food,  Cafe Max  for an adult foodie meal, Chez Porky's for creatively flavored wings (trust me get the curry wings and have them wet over rice!) and great dinner items, Wings & Things for wings, beer and bar food, You have to have a Jack's Hamburger and head to Pomperdale for an authentic pastrami deli sandwich.  I am sure I forgot something, and don't nit pick, some of these are in Pompano or Lauderdale by the Sea, but Fort Lauderdale area, all east of 95.

EATING DC

There is such an enormous opportunity for fantastic food in this city! We have been visiting for over 20 years and some things never change, while like most urban areas, once forgotten neighborhoods are being revitalized. The later is what we found on our most recent visit to Washinton.  A few old standards along with some newcomers. . . I hope they are all there to stay! Old Ebitt Grill, our first stop during every visit to the nations capital, is a staple. Established in 1856. http://www.ebbitt.com. Visit at least twice if you can, once for breakfast and once for lunch or dinner. Ben's Chili Bowl is an oldie too, now with various locations, but to get the REAL experience, visit the original on U street. 

Logan circle is a great spot and often missed with spots like: The Pig, Dulcezza, Le Diplomat and another Etheopian spot,Lalibella. 

Oysters at Old Ebbitt, with migniotte! Yummmm

So many great Etheopian spots in DC, this is a new one in an up and comer neighborhood, Etheopic.

http://www.ethiopicrestaurant.com/Home.html

www.thepigdc.com/

Signature pulled pork sandwich and the Korean pork at The Pig. Great bar and a great vibe!

Sadly our favorite crab spot has closed, had to find these beauties in Maryland, but it isn't a visit to DC without blue crabs.

Ben's Chili Bowl, this is the new local at the airport, not quite the same as the original on U, but it will do!

Dolcezza, unbelievable gelato and espresso! 

The Tombs, a must visit in Georgetown. Bar food and craft beer. The old college haunt, speaking of haunts . . It is just a hop, skip and a jump from those iconic steps featured in the Exorcist.

Kale, Farro & Feta Salad

Well, I must admit, Martha has done it again.http://www.marthastewart.com/1064349/kale-and-farro-salad-feta  A dear friend had made this recipe and one day encouraged me to try a bite while visiting her home and I was hooked.
I must say that I and my entire family had not until this time jumped on the Kale Bandwagon, now we have jumped on and are along for an endless road trip!  This recipe is simple and it is perfect, not a change to be made.  I think the key is chopping the Kale very fine into a chiffonade consistency.  So glad, I gave Kale a chance.
As with most, I always tweak Martha's recipes and I did find her cooking instructions for the farro were slightly off, maybe I just like a little less bite to the grain.  I have resorted to the tried and true taste as I go to get the desired texture I am looking for in the farro.  I also increase the dressing, I have listed my changes in parentheses.
She is absolutely dead on when it comes to the Feta, go with the French!

INGREDIENTS:

• 1 cup farro
• 2 cups packed torn Tuscan kale leaves (about 2 ounces) (I use the entire bunch of Kale and I chop into very small pieces)
• 1/4 red onion, finely diced (about 1/4 cup)
• 1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
• Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice (4 T of lemon juice and occasionally add a T. of lemon balsamic vinegar if I have it on hand.)
• 3 tablespoons extra-virgin olive oil (5 T of oil)
• Coarse salt and freshly ground pepper
• 1/4 cup crumbled feta, preferably French (I buy a 4-6 ounce block and use the entire thing, no measuring required)

DIRECTIONS:

1. Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.
2. Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.

Goat Cheese Loli Pops

Not your mother's 1970 Cheese Ball!  This is a simple and quick appetizer with ingredients that you most likely will have on hand.  They are always a big hit and so easy to make.  The goat cheese is versatile so you can incorporate your favorite flavors and make them your own.  I have two variations pictured below.  Sorry there are no measurements listed, I usually just wing it, there is really no way to mess this up with some basics on ratio.

PICTURED HERE:  Cheese with Fig jam and rolled in crushed Pistachio & Cheese with Sun-dried tomato, toasted Pine nuts and rolled in minced Prosciutto

INGREDIENTS:
8 ounces Goat Cheese
8 ounces Cream Cheese
Salt & Pepper
Loli-Pop Sticks  (available at your local craft store)
Parchment Paper
As for the ratio:  you will  need about 1 Cup of TOTAL mix in ingredients(doesn't apply to fig jam, but to nuts and other additions)  You will need about the same to coat the outside of the cheese balls.

Flavor one:
Pistachios (shelled and crushed)
1 jar Fig Jam  Approximately 2-3 Tablespoons

Flavor two:
Prosciutto
Sun Dried Tomato (chopped)
Toasted Pine Nuts

PREPARATION:

Allow both cheeses to come to soften at room temperature.  Meanwhile prep the mix in and coating ingredients. Shell and grind the pistachios, I use my mini food processor to get the pieces to the smallest size possible without turning them into powder.  Mince the sun-dried tomato, mince the prosciutto and set both aside.  Toast the pine nuts, cool and roughly chop.

To assemble, mix equal parts cream cheese and goat cheese combining well.  NOTE:  I use a little less cream cheese, just because I really like goat cheese.  Some people are not as crazy about goat cheese as 

I am, so use your own good judgement.  Season with salt and pepper.

For the FIG:  Spoon fig jam, a little at a time, into the seasoned cheese until you have the desired flavor. There is no right or wrong, just what you like, be a good cook, taste and trust your palate.

For the PROSCIUTTO:  Mix chopped pine nuts and minced tomato into the seasoned cheese.

Cover flavored cheeses with plastic wrap and refrigerate for an hour or two.  The cheese will be easier to scoop when firm.

You can also mix the day before your party and scoop the day of.  Scoop bite-size balls, I use a  100 scoop, (a variety of sizes are available at restaurant supply stores, I suggest at least one in every size, SO many uses!) and set aside on parchment.  Once you have scooped all of the balls, roll in the desired coating and place back in the refrigerator until ready to serve.  Before serving place a loli-pop stick in each ball and place on serving platter.

Bond 45 New York, New York

A superb restaurant find in the heart of Times Square!

                            Carbonara                                                           
                                                                   

   Scallops & Artichokes

Veal Parm

A favorite go-to place to dine whenever we visit the city. Any restaurant that can please the entire family ranks high on my list!  Cozy and close to the theater district, it is a great pre-theater dinner spot. Making a reservation is highly recommended, especially if you have a show and need to get in and out on time.  

http://www.bond45.com/newyork/home

WOW

This was a terrific white that we had at Home Slice, our favorite Austin pizza joint. Our waiter suggested pairing it with the White Clam pizza, and he didn't steer us wrong.

Montauto estate is located in one of the most wild and unspoiled corners of Tuscany’s Maremma.
The land located at 200m. above sea level and 15 km from the coast enjoys a microclimate characterized by large range temperature between day and nigth. The soil composition is clay and gravel.
The most represented red grapes are Sangiovese, Alicante and Ciliegiolo;the white grapes varieties are the local Vermentino, Trebbiano, Malvasia,Grechetto with shares of Sauvignon and Chardonnay

Boozy Bundt Cakes

This is one of those recipes that has been around forever, but recently discovered by me. Originally known as the Bacardi Rum Cake. Long story . . . I was given a Grand Marnier bundt cake one Christmas, which was a hit with family and friends, but was unable to get the recipe.  (I hadn't had a bundt cake since 1977, it was delicious.)  I tried in vain to duplicate the cake, after several attempts, I threw in the towel, unable to duplicate the texture and flavor. Jump ahead 10 years, and while baking with a friend, she mentions that she is going to make this super easy rum cake for a holiday party.  I knew instantly it was the same cake, rays of light lit up the room, angelic voices filled the air, and the "Holy Grail" recipe I had been searching for was found!
The recipe is simple and makes a great make ahead gift, easily baked in a variety of bundt sizes and flavors.
This year, I made Grand Marnier and Coconut Rum.  You can find a number of variations on line, I have even seen chocolate, but not given that flavor a try, yet.

INGREDIENTS:
 1 c. chopped pecans or walnuts (I use pecans and also toasted coconut)

1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding ( I sub coconut pudding)
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts (and toasted coconut) over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.  I also remove the cakes from the bundt pan, pour in glaze and then return the cake to the pan to soak up the glaze.  Both methods work and are equally sticky and slightly messy.

GLAZE INGREDIENTS:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in booze.   

This cake freezes well.  

 Coconut Rum 

Grand Marnier Minis

Vanilla Rum Pudding

Remember those yummy Butter Rum Life-Savers from your childhood? This pie filling/pudding transports you back to that time. Pour it into a pie crust, fill your favorite tart shell, or lick it, warm, straight from the spoon, BUT MAKE IT! Much to my dismay, I have to hand it to Martha once again, she doesn't hit the mark with every recipe, but when they are good they are really good.
I am only including the recipe for the filling, for the entire recipe including pie crust and flavored whipped cream, check out the link.

INGREDIENTS:
1 C granulated sugar
1/4 C cornstarch
1/4 tsp. salt
2 1/2 C milk
1 vanilla bean split lenghtwise, scrape seeds and save pod for the whipped cream
4 large egg yolks
1/4 C plus 1 T, rum. I used a little less, Martha suggests, Appleton the extra T is for the Whipped Cream
4 T unsalted butter, cut into tablespoons and room temperature

PREPARATION:
In a medium sauce pan over medium-high heat, combine: sugar, cornstarch and salt. Whisk in milk and vanilla seeds. Stir constantly until thick and bubbly. About 7 minutes total, 2 minutes after it comes to a boil it should thicken.

In another bowl, whisk yolks. Add cooked milk in a slow stream, whisking constantly, being careful not to scramble the eggs. Return the mixture to the pan and cook over medium heat, stirring constantly, until it returns to a boil. 1-2 minutes.

Strain pudding through a fine sieve to remove any lumps and stir in rum. Stir in butter one tablespoon at a time. Allow to cool, whisking occasionally for about 10 minutes.

Pour pudding into serving bowls, prepared crust or desired serving piece. Press plastic wrap directly on the pudding surface and refrigerate until set. 4 hours or up to 1 day.

Personally, I think it is a bit much served as a whole pie. I prefer to fill small pastry squares or pate choux.

Bacon Caramel Corn

Everything is better with bacon!  Caramel corn is no exception.  This is a wonderful candy caramel recipe to use even if it is just with the popcorn.  Feel free to omit the bacon if it is not to your liking and keep it simple and plain or add your favorite nut.

INGREDIENTS:
1/2 LB Bacon, cut into small pieces, can cut and fry one day in advance
1/3 C Popcorn Kernels = 6 C popped, I always do a little more, there is plenty of caramel
1 C Butter
2 C Light Brown Sugar, packed
1/2 C Light Corn Syrup
2 t. Kosher Salt
1 t. Baking Soda
1 Lg. Foil disposable roasting pan


PREPARATION:
Fry bacon low and slow until nicely browned and drain on paper towel.  Preheat oven to 200 degrees.  Pop corn in, preferably with an air popper.  I use the one my husband had in college, amazing that it still pops perfectly.  Remove any unpopped kernals and place corn in the foil pan, set aside.
In a large, heavy bottom stock pot, melt butter, corn syrup and salt over medium heat.