Food Talk with Chef Benjamin Bird .::. Episode 42

In this episode Jim and Marilyn Bero talk recipes and techniques with Executive Chef Benjamin Bird from The Gould Hotel in downtown Seneca Falls. Also, some big announcements on plans for the holiday season at The Gould and how Jim once made a disaster out of Beef Wellington while cooking for his father-in-law.

P&R Macaroni & Auburn’s Best Craps Game .::. Episode 41

This week, Jim and Marilyn share some recipes from an old P&R Macaroni cookbook. These great dishes have stood the test of time and are perfect for the wintry months ahead. Also, stories from the history of Marilyn’s family in Auburn and P&R Macaroni that include an account of Jim & Marilyn’s “arranged” marriage.

FROM P&R MACARONI COOK BOOK:
VERMICELLI WITH MUSHROOM AND GORGONZOLA

1 TEASPOON UNSALTED BUTTER, 1CUP SLICED MUSHROOMS, 1/4 CUP CHOPPED ONION, 1 TABLESPOON CHOPPED PARSLEY
1CUP CREAM, 2 TABLESPOONS GORGONZOLA CHEESE, 8 OUNCES VERMICELLI PASTA

SAUTE IN A LARGE PAN BUTTER,
ADD MUSHROOMS; COOK MEDIUM HEAT 5 MINUTES
ADD ONION AND PARSLEY; COOK 5 MINUTES
ADD CREAM AND GORGONZOLA; COOK 5 MINUTES
ADD 1/4 CUP SALTED PASTA WATER AND THE PASTA COOKED AL DENTE; COOK FOR 1 MINUTE
SERVE DRIZZLED WITH OLIVE OIL

CABBAGE AND SAUSAGE CASSEROLE

1 TABLESPOON OLIVE OIL, COOKED,CHOPPED HAM,2 CUPS CABBAGE, SLICED THIN, 1 CUP ONIONS, SLICED THIN,
1 POUND ITALIAN SAUSAGE CUT INTO 1 INCH PIECES, 1/2 CUP CHICKEN STOCK, 1 CUP MILK, 2 TABLESPOONS FLOUR
SALT AND PEPPER TO TASTE

IN A LARGE SKILLET , SAUTE OVER MEDIUM HEAT OLIVE OIL, HAM, CABBAGE, ONION; COOK 5 MINUTES
ADD SAUSAGE; COOK 10 MINUTES
ADD CHICKEN; COOK FOR 2 MINUTES
SPRINKLE IN FLOUR, STIIR; COOK 1 MINUTE
ADD MILK, STIR UNTIL THICKENS
ADD SALT AND PEPPER
SERVE CASSEROLE

TUNA POTATO CHIP CASSEROLE
SERVED FRIDAY NIGHT AT THE BEROS

11/3 OUNCE CAN OF TUNA DRAINED, 1 CAN CONDENSED MUSHROOM SOUP, 1/2 CUP MILK, 1/4 CUP CHOPPED CELERY,
1/4 CUP MINCED ONION 2 CUPS CRUSHED POTATO CHIPS BREAD CRUMBS, BUTTER

MIX IN A BOWL, TUNA FISH, MUSHROOM SOUP, MILK, POTATO CHIPS, CELERY, ONION
POUR INTO A BUTTERED CASSEROLE DISH
TOP WITH BREAD CRUMBS, DOT WITH PIECES OF BUTTER
BAKE AT 375 DEGREES FOR 20 MINUTES
SERVE CASSEROLE

STUFFED GREEN PEPPERS

1/2 CUP GRATED PARMESAN CHEESE, 1/2 CHOPPED ONION, 3 MINCED GARLIC CLOVES, 3 TABLESPOONS CHOPPED KALAMATA OLIVES
1/2 CUP CHOPPED PARSLEY,3V MINCED ANCHOVIES,1 TABLESPOON CHOPPED CAPERS, 11/2 CUP FRESH ITALIAN BREAD CRUMBS
1 TEASPOON BLACK PEPPER, 3 TABLESPOON OLIVE OIL, 5 TO 6 GREEN PEPPERS

MIX IN A BOWL ONION, GARLIC, OLIVES, PARSLEY, ANCHOVIES , CAPERS, BLACK PEPPER,BREAD CRUMBS, OLIVE OL , PARMESAN

CUT TOP OFF THE PEPPERS, CUT AND WASH OUT SEEDS AND MEMBRANE
STUFF PEPPERS WITH BREAD MIXTURE; PACK LOOSELY
SAUTE IN OLIVE OIL OVER MEDIUM TURNING TO COOK ON ALL SIDES
PLACE PEPPERS IN OVEN AT 350 DEGREES FOR 20 MINUTES
BEST TO REFRIGERATE OVER NIGHT
SLICE INTO WEDGES AND SERVE AT ROOM TEMPERATURE

The Patrón of Torrey Park .::. Episode 40

Jim and Marilyn Bero give great recipes from Jim’s mother’s cookbook and trace his lineage to discuss his grandfather, the first Italian immigrant to settle in Geneva, NY. Great stories of food, dinner with Benito Mussolini, and the mob’s presence in Geneva in the early 1900′s.

Recipes mentioned in this episode…

CHICKEN CROQUETTES

MIX: 11/2 CUPS MINCED COOKED CHICKEN, 1/2 CUPS GROUND ALMONDS, 1 EGG YOLK,
1/2 TEASPOON CURRY, 1 TEASPOON LEMON OR LIME JUICE 1/2 TEASPOON SALT,
1/2 TEASPOON SMOKEY PAPRIKA,1/2 TEASPOON CELERY SALT
MIX AND MAKE INTO PATTIES, DIP IN BEATEN EGG, THEN COAT WITH BREAD CRUMBS
SAUTE OVER MEDIUM HEAT IN OLIVE OIL UNTIL GOLDEN
SERVE WITH CHUTNEY, GARNISH WITH PARSLEY

BEEF STEAK ALLA PIZZAIOLA

1 STRIP STEAK 11/2 INCH THICK, 2 CHOPPED GARLIC CLOVES, 1 CAN DICED TOMATO,
2 TEASPOON DRIED OREGANO, 1/2 CUP DICED ONION
SEASON STEAK WITH SALT AND PEPPER, SAUTE OVER HIGH HEAT IN OLIVE OIL
I MINUTE PER SIDE, REMOVE TO A PLATTER
ADD OVER MEDIUM HIGH HEAT GARLIC, TOMATOES AND ONIONS, COOK 3 MINUTES
ADD STEAK AND OREGANO, COOK 2 MINUTES FOR RARE AND SERVE

ONION SOUP, EGGS, CHEESE

IN A LARGE POT OVER MEDIUM LOW, HEAT MELT 1 STICK OF UNSALTED BUTTER,
ADD 2 SLICED LARGE ONIONS., COVER COOK 10 MINUTES STIR, COOK UNCOVERED UNTIL GOLDEN
ADD 2 TABLESPOONS FLOUR, STIR AND COOK 1 MINUTE
ADD 1/1/2 QUART HOT CHICKEN STOCK, SEASON WITH SALT AND PEPPER
COVER AND SIMMER 30 MINUTES
MIX IN A BOWL 4 EGG YOLKS, 6 TABLESPOONS GRATED PARMESAN CHEESE
ADD TO THE SOUP STIRRING
SERVE OVER SLICED TOASTED ITALIAN BREAD

PINEAPPLE UPSIDE DOWN CAKE

5 EGG YOLKS, 1 CUP SIFTED FLOUR,1/1/2CUP WHITE SUGAR, 3/4 CUP BROWN SUGAR
3 TABLESPOONS MELTED BUTTER, 1/4 TEASPOON SALT, 1 TEASPOON VANILLA
5 EGG WHITES. ZEST OF HALF A LEMON. 1 TABLESPOON LEMON JUICE
1 CAN SLICED AND DRAINED PINEAPPLE

COATING FOR THE BOTTOM OF THE PAN
MARASCHINO CHERRIES, ADDED BUTTER AND BROWN SUGAR

IN A BOWL, BEAT YOLKS AND SLOWLY ADD WHITE SUGAR
ADD ZEST AND LEMON JUICE
FOLD IN FLOUR AND SALT

IN SEPARATE BOWL MIX MELTED BUTTER, VANILLA, BROWN SUGAR,
FOLD IN STIFFLY BEATEN EGG WHITES
ADD TO TO YOLKS AND FLOUR MIXTURE

IN A BAKING PAN ,GREASE THE BOTTOM WITH BUTTER SPRINKLE WITH BROWN SUGAR ,
PLACE PINEAPPLE SLICES TO COVER THE BOTTOM OF THE PAN
POUR BATTER OVER THE PINEAPPLE
BAKE AT 350 DEGREES FOR 40 MINUTE
REMOVE FROM OVEN AND LET SET FOR 10 MINUTES
PLACE CAKE DISH OVER THE PAN
TURN UPSIDE DOWN , LET SET FOR 10 MINUTES
PULL OFF BAKING DISH
DECORATE PINEAPPLE HOLES WITH MARASCHINO CHERRIES AND SERVE