Many things happened to get me to this here recipe that I’m about to share with you. And they happened in such a way as to make me say, oh, jeez, it seems like fate that I must make this. NOW. So I did. Boy, howdy am I glad I did.

Firstly, I love pumpkin, and do not understand why it is relegated only to the time between Halloween and Christmas. That’s just not fair. Plus, you can do more with pumpkin than just pie, right? Secondly, I saw this recipe on Frugal Feeding’s blog and it made me drool. Thirdly, we went vegetable shopping in Chinatown and the pumpkins were ridiculously cheap. And finally, I got a nifty new gadget inthe mail  last Saturday. Boom. Kismet. (right? is that what kismet means?) So, with my pumpkin in my hand, my inspiration in my mind, and my Magic Bullet on the counter, I set to work in making my own pumpkin risotto.

Now, I don’t generally make up recipes by myself. Firstly because I am a baker. Not because I’m particularly adept at it, but because I love a recipe. I love directions. I crave them. And baking absolutely requires a well-honed recipe. With cooking, people always say you don’t need a recipe, but I beg to differ. If you have a good recipe, and you follow it, you will make a good meal. Almost every time. But I want so badly to be one of those people who can make a good meal by looking in their fridge and throwing things together seemingly haphazardly but with a clear idea of what tastes good with what and generally how to cook things. So I’ve been working on following recipes exactly and trying to work my way up to the point where I change a bunch of stuff to make the recipe my own, in the hopes that someday I’ll be making up my own (whole) recipes.

And this time, I did it (mostly). I got the inspiration (and the basic measurements) from the delicious looking butternut squash and sage risotto, but I’m proud to say this curried pumpkin risotto is a creation of my very own. And It turned out so well, that I have a feeling I’ll be auditioning some more of my own creations soon enough.

Curried Pumpkin Risotto 

Ingredients

  • 1 1/4 c arborio rice (300g)
  • 3 shallots, chopped (or one onion if you prefer)
  • about 1/2 medium size kabocha pumpkin (that’s the only kind of pumpkins we have around here.. but I’m sure whatever kind of pumpkin or squash you have would work just fine. It ended up being about 4 1/2 cups of pumpkin, chopped into cubes, or 350g)
  • 2 cloves garlic, minced
  • about 1 cup white wine (exactness of measure isn’t that important)
  • ~3 cups vegetable or chicken stock (eek! fail. the original measure was 700ml, and I didn’t write down how many cups that was!)
  • big hunk of parmesan (between 1/4 and 1/2 cup shredded, 60g if you have a scale)
  • 2 tbsp butter
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper (less if you don’t want it spicy at all, but 1/2 tsp isn’t very spicy)
  • a 1″ cube of fresh ginger, grated (or 3/4 tsp ground ginger powder)
  • salt and pepper and olive oil, no measurements!

Instructions

  1. Peel and chop all of your pumpkin into about 1 inch or so cubes. (you will puree a little over half of the pumpkin, so you could cut half of it roughly and the other half a little smaller). Toss pumpkin pieces with olive oil, salt and pepper, and roast in 400F oven for 15-30 minutes or until mostly tender. They don’t have to be completely cooked at this point, just poke-able with a knife.
  2. Puree a little over half of the pumpkin with a bit of water until very smooth. set aside.
  3. In a 3-5 quart pot, heat a good splash of olive oil over medium heat. Add shallots and garlic and cook for 5 minutes or until shallots are soft. Then add curry powder, turmeric, cayenne pepper and ginger and cook for another minute until your house smells delicious.
  4. Add in all your rice and cook for another minute or so, until it picks up all the color of the spices. Turn the heat down to medium-low at this point.
  5. Add in the wine and cook, stirring, until all liquid is absorbed. Then begin adding your stock, about 1/4-1/2 cup at a time, and cook until liquid is absorbed in between additions. When you have half of your stock left, throw in your pumpkin puree and the rest of your chopped pumpkin. Continue adding stock until you have none left and your rice is soft enough to eat (but not mush) and liquid is mostly all absorbed. Stir frequently, but you don’t have to stir literally the entire time. It will take between and hour and an hour and a half or so for this whole process
  6. Remove from heat and stir in butter and parmesan cheese. Taste, then add salt and pepper as needed.
  7. Eat and enjoy!!
email

 

Oh babyyyy it has been a while!

 

Lauren here, your Magic Bullet Blender Kitchen Magician and where has the past month gone?

 

Spring has sprung! Even though it’s back down to 30 something today and I didn’t wear a jacket.

 

Spring is busy season at work.  Trade Shows love spring.

Spring is also tax season. And a ton of men in my family are accountants.

Spring being busy means I am also going to that ‘go-to’ more often than not. Magic. Bullet. Blender.

 

The recipe below is for Spinach Stuffed Shells – using your Magic Bullet Blender as a tool for prepping a few of the ingredients.

 

Recently I feel as though I have had a good deal of unintelligent moments: speeding tickets, selling my stock in Apple and the biggest, weakest of the bunch: giving up cheese for Lent. Who does that?

 

Regardless, gotta cook for Dad’s office – the dudes work hard. See below:

Spinach Stuffed Shells

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Cross Blade
  • 1 Magic Bullet Blender Flat Blade

Ingredients

  • 1 lb box jumbo shells: cooked according to instructions, drained and left in a bowl of cool water
  • 6 cups Lauren’s ‘Lets Talk Sauce’ Marinara
  • 1 lb ricotta cheese
  • 3 cups shredded mozzarella
  • 1 bag spinach – lightly steamed, drained, cooled – set aside
  • About 5 1” x 1” cubes pecorino romano cheese
  • 1 teaspoon fresh ground black pepper
  • 1 ½ teaspoons dried parsley
  • 2 eggs

Instructions

 

  1. In a large mixing bowl add: ricotta and mozzarella
  2. Short Cup / Flat Blade: Pecorino romano cubes – blend until cheese is grated – about 10 seconds
  3. Add grated cheese to a large mixing bowl.
  4. Large Cup / Cross Blade: add about half of your spinach. Pulse 3 times – shake – pulse another 3 times.
  5. Add to mixing bowl. Repeat with the remaining half of the spinach – add to mixing bowl.
  6. Large Cup / Cross Blade [no worries on rinsing – everything is going to the same place]: Add eggs, pepper, parsley – blend for 5 seconds.
  7. Add egg mixture to mixing bowl – give everything a GOOD STIR. I use a whisk sometimes, or a spatula works well too.
  8. Preheat oven to 350 degrees.
  9. Take your cooled shells one by one, fill them with about 1 – 1.5 Tablespoons of your mixture and place them into your baking dish [see picture].
  10. Continue until the dish is full – you may have a couple leftover – ain’t no thang.
  11. (Note: random – but you can make some badass tuna salad in your Magic Bullet Blender and put THAT into the shells. Summer side dish. Lookout cookout.)
  12. Cover the shells with the remaining sauce and then cover tightly with aluminum foil.
  13. Bake for an hour.
  14. Remove.
  15. Let them sit for a couple [not necessary but I like to].
  16. En-Joy.

 

I actually think they are better the next day sometimes so if you have leftovers – no worries at all.

 

Back in my dairy days, I also used to bullet some additional pecorino romano to top those babies off with afterwards. Did I ever tell you guys that ‘Pecorino Romano’ was actually my stage name back in college?

 

Alrighty my little rigatoni bundles of love – back to work J!

 

Miss ya! I’ll send something healthy this week for sure. Been using that Magic Bullet Blender JUICER attachment. That thang doesn’t mess aroundddd.

 

In the meantime, Happiest Blending, from my big, nomadic heart – to allll of Yours!

 

XX

Lauren

Hi Everybody!

It’s just Me again… Chef Scott here, up too late!

I spent the whole day with friends running rampant all over the greater Tampa/St. Petersburg area today. We started at about 10 in the morning, and I didn’t get back to my house until well after 10 at night. What were we doing? My friend is a Licensed Massage Therapist, and all natural, vegan fed, holistic healing, cage free, non GMO, modern, upwardly mobile kinda guy. His girlfriend is his mirror image. We were on the search for just the right massage oil. Not just any old jug ‘ll do…

We visited every New Age, massage, acupuncture, incense shop in the metropolitan area. And we laughed, a lot. But one thing we didn’t do (something they almost never do) is eat. Well, thats not true. For breakfast we had a half an orange and some seeded roof tiles with humus. And about lunchtime we came upon some free organic hard sucky candy samples. For dinner we had some tree bark and just a few twigs.

Needless to say that by the time I got home, the fat content of my bloodstream was terribly low. But I was plain exhausted. I started rooting around in my fridge for a late snack before bed, and came up with this… The crazy cheezy bread. This is a side dish I think, unless you eat 5 slices with a tiny salad.

It was re-donkersly delicious… I suggest you make this right away! It’s exactly what I needed to fill my body with all the things I had deprived it of… butter, cheese, and bread.

I know you’ll love it, so let’s get to it!

Magic Bullet Cheezy Bread

Magic Bullet Blender Parts

  • Short Cup
  • Cross Blade

Ingredients

  • 5 or so slices of your favorite bread (I used a beautiful Italian loaf)
  • ½ Stick Butter
  • 3 TBSP Gorgonzola or Blue Cheese
  • 2 TBSP Parmesan Cheese (ground in your bullet before hand)
  • an inch wide slice of white cheddar cheese (also ground in your bullet before hand)

Instructions

  1. Grind the Parmesan and the Cheddar in the small cup, separately. Set aside.
  2. Put the butter only slightly softened in the short cup. Pulse repeatedly and shake the cup to make sure that the butter stays on the blade.
  3. When the butter is mostly pulverized, add the Gorgonzola and Parmesan to the cup and continue blending. <<TIP: the butter will eventually form a smallish ball that won’t blend. Open the cup and use a spoon to smash it a little bit. Continue blending till smooth>>
  4. Put bread in a toaster and make toast… LIGHT.
  5. Spread warm toast with Gorgonzola butter.
  6. Top with Cheddar Cheese and put under the broiler till golden brown and bubbly.
  7. Finish with some cracked black pepper.
  8. Cram it in your face immediately… or serve with salad or pasta or what have you.

This was easy, quick and over the top gooey. You probably need it every day.

Sorry about my attire in this picture… it was late, I had jazz on my earbuds, I was starved and ready for bed…

Until next time…

I am sending my warmest regards,

Scotty

Mar
13
2

Chicken Pot Pie

chix-pieHi Everybody!

It’s me Chef Scott…. bringing you yet another entry from the “They Said It Couldn’t Be Done” file.

Chicken Pot Pie? In my Magic Bullet?? Why would you do that? Why WOULDN’T you do that?!

Okay… disclosure alert: Although I am well established in my pastry prowess, I admit that some things in the kitchen continue to flummox and baffle me. For example, Gravy. What is it that I can’t seem to grasp? How can something so easily prepared by my mother and countless other home cooks fail in my hands so reliably? Dish water or old school paste… take your pick.

So when a friend asked me to make him a Chicken Pot Pie, I shuddered. Crust, easy. Chicken? Yummy. Fresh Veg? No Prob. Delicious creamy smooth gravy? uh… what was that last part again??

I knew I couldn’t give him a paste pie… so I scoured the internet. I rarely (well, never really) use a recipe just as it is. Often I don’t have just the right ingredients… or the flavor seems weird even though the overall recipe sounds good. So goes the gravy.

But I put them all together and made 3 different batches. All delicious…. Got It! Know how? My Bullet! This project would not have been possible save for that silver gleam on my counter.

So here is the result of my labor. It’s more a guideline really… but it goes to show that a little imagination will take you far. I used my gravy in Chicken Pot Pie… but you will find other uses for it.

This goes out especially to some of my veg-head friends. They, like me, often have no drippings with which to even begin a gravy. This is for you Bothers and Sisters… join the gravy train and climb on board!

You Need:

Magic Bullet Blender Parts

  • Tall Cup
  • Cross Blade

Ingredients

Gravy:

  • 2 Cups Water (but I didn’t use water did I? I used Organic Veggie Stock. You could also sub in some beef or chicken stock if you like it better)
  • ½ Onion (minced in your bullet short cup)
  • 1 Stalk Celery roughly chopped
  • 1 Cup Garbanzo Beans (Chick Peas, or substitute white beans… or whatever you have on hand, bean wise)
  • ¼ tsp Salt
  • ¼ tsp Cracked Pepper
  • 3 or 4 leaves of Fresh Basil
  • 2 TBS Soy Sauce
  • 1 TBS Flour

Chicken Pot Pie

This recipe is enough for 2 pot pies.

  • Pie Dough (you can find my Magic Bullet pie dough here… Or go ahead and use frozen. I promise not to tell)
  • Chicken Breast (use a large one)
  • Assorted Veggies cut roughly (I used broccoli, corn, celery)
  • Your delicious gravy

Instructions

  1. Preheat your Oven to 425
  2. Cook your chicken breast. I marinated mine in olive oil, some wine vinegar, garlic and rosemary. Then baked it at 350 for 25-30 minutes until it was done but still moist. Set it aside to cool. Chop.
  3. Put the pie dough in 2 pie tins. If you are using frozen pie sheets, make sure you buy enough to cut out 2 pie bottoms AND 2 pie top crusts as well. If you made the pie dough… My Props. I assume you know what to do with it
  4. Prep all of your selected vegetables by chopping them to fit in the pie shell.

Make Gravy:

  1. In your saucepan add the water (or rather the stock) and the beans, onion and celery.
  2. Bring to a boil and continue until beans are softened.
  3. Strain and reserve juice. Put the bean mixture in the tall cup. Add enough juice to make it saucy. About ¼ cup.
  4. Blend until smooth.
  5. Add Salt and Pepper, Basil, Soy Sauce , and Flour to Tall cup. Blend until smooth. If the mix is to stiff or paste-y add more of the juice.
  6. Return to the sauce pot and return to a boil stirring frequently (all the time)
  7. Remove from heat.

Build It and they will come:

  1. Add chicken and vegetables to the lined pie tin. Top with gravy. Tap the tin to make sure gravy travels throughout.
  2. Top with Second layer of pie dough. And cut decorative vent holes.
  3. Bush crust with egg wash, or milk if desired (I did so desire at my place)
  4. Bake at 425 for 10 minutes.
  5. Reduce heat to 350 and continue to bake for 30-45 minutes until crust is deeply golden brown.
  6. Cool Briefly.
  7. Mack Heartily!!

Don’t get freaked out by the prep work. This would be fine with a bag of frozen mixed veggies… makes a special meal easy midweek!

See Y’all next time…

Scott

Tuesday is here and I am smiling. Why? Or more like why the heck not? I was convinced Def Leppard was performing in some unknown MSG sized venue close to my office this morning because traffic was THAT bad but hey – it happens.

You want to know what else ‘happens’? Unexpected guests. Last minute drop bys. ‘Hey are you home, I was going to come hi’ text messages. And that is exactly what happened last night while I was on the couch asking my parents if they still want me to bring them to the casino even when they don’t know who I am anymore and think they are 30 years old.

Magic Bullet Blender – problem solver – steps in. The unexpected guest, my cousin. The girl for some reason does not care for chocolate, and it was post-dinner time.

Below is a recipe for CANNOLI DIP. You know the filling in cannolis? It’s like a bowl of THAT.

I made this WITHOUT the chocolate chips, but on any other day I would typically add them in. My cousin who stopped in for some unknown reason is not a chocolate fan. I know, mind blowing.

Sweet Sweet Cannoli Dip

Magic Bullet Blender Parts

  • 1]Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Flat Blade

Ingredients

  • 1 15 oz container of ricotta cheese, halved / separated
  • 1/2 cup whipping cream **Make sure to keep your whipping cream CHILLED and in the fridge until it is time to blend it.
  • 1/8 cup + 1/8 cup + 1 teaspoon powdered sugar, separated
  • 1/2 teaspoon + 1/8 teaspoon + 1/8 teaspoon pure vanilla extract, separated

Instructions

  1. To tall cup add half of your ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  2. Blend with cross blade for 10 seconds.
  3. Add to medium sized bowl.
  4. Repeat – tall cup add remaining ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  5. Blend again with cross blade for 10 seconds. Add to bowl.
  6. Lightly fold together the two batches with a spatula.
    Note: If you wanted to add chocolate chips in, this would be the time to do so. I would recommend folding in about a ¼ Cup of semi-sweet chocolate chips
  7. Rinse flat blade.
  8. To your short cup add whipping cream and your remaining ½ teaspoon of vanilla extract. Blend for 5 seconds.
    Note: To reiterate the above, make sure this is CHILLED and in the fridge until ‘go time’. Yes, I said ‘go time’.
  9. Add your remaining teaspoon of powdered sugar and blend for an additional 10 seconds. Remove flat blade.
  10. Gently add your whipped cream to the bowl.
  11. FOLD your whipped cream in to the previously blended goodness.
  12. You are DONE.

Now, here are some options, items we have used for dipping before:

  • NOTORIOUS BIG // JUICY >> Fruit. Strawberries and pineapple are my personal favorites.
  • GUNS N’ ROSES // SWEET CHILD O’ MINE >> tortilla strips — they make SWEETSWEET ones.
  • DEAN MARTIN // VOLARE >> Stick with the Italian theme and serve it with some biscotti. [you could even make this at home oooohwee J . I’ll have to give you a recipe for that soon too]
  • Short bread cookies, graham cracker sticks. You have a LOT of options.
  • Instead of no chocolate, do some semi-sweet chips, or go dark chocolate kray. Judge your crowd / who you are entertaining and cater to them.

Alrighty my little pastry punkins, I’m out. Everythang is hittin full speedddd again. Work. Finally fully moving and won’t have my wardrobe and belongings in two states anymore. Weddings. All that goood stuff. Next thing ya know, *poof*, it’s June!

I’ll send ya something good later on this week, but in the meantime, HAPPIEST BLENDING, from my big heart – to ALL of Yours.

XXO LD

Feb
20
1

Pie Dough

Magic Bullet Makes Pie D’oh Too?!

I didn’t think it would, but I am again amazed by my Magic Bullet…

Pie Dough

Magic Bullet Blender Parts

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Plastic Wrap

Ingredients

  • 1 Stick Butter (Cold, and cut into small bits)
  • 1 ¼ C Flour
  • 1 TBL Sugar
  • ½ tsp Salt
  • ¼ C Ice Water
  • ¼ tsp White Wine Vinegar (Apple Cider is good too)

Instructions

  1. Dissolve the salt in the water. Add the vinegar and set in fridge until ready
  2. Put flour, sugar and butter in the Tall cup. Blend and shake to break up butter and “cut into” flour. Stop before all the butter is mixed in
  3. Put flour/butter mixture in a bowl.
  4. Add Ice Water mixture to the tall cup.
  5. Add Flour/butter back to the tall cup.
  6. Pulse, Blend, and Shake until a very rough dough forms.
  7. Place in bowl and help any stray dry bits to merge with the mass.
  8. Shape into a patty shape; wrap with plastic, and refrigerate for up to 5 days.

Roll this d’oh into a beautiful pie shell… save some extra for decoration.

This Recipe yields one 9” pie shell. A single layer.

After you have rolled the d’oh… you can freeze it in its pie tin wrapped in plastic for a month!


Thank You Magic Bullet! I was shocked to find out how well you handled pie d’oh!!
Till Next time you darling little Bakers and
Baker-ettes!    I’m sending my warmest regards!

 

Chef Scott

Hi Everybody!

Edda, Etta… Mahmay? I don’t know how you spell it.

It’s me Chef Scott comin’ at ya from the Shores of St. Petersburg!

 

I like to eat healthy when I can.

 

Right.

 

So this week I decided to do a little research about a little bean I’d heard of… the Edamame (say edda-mah-may) It’s a fancy Asian styled name for the humble powerful Soy Bean.

 

It’s one of the Top 10 SuperFoods, ya’know! What are SuperFoods? Well… they are plain old vegetables and some nuts and seeds and things that, pound for pound pack more nutrients than any other food with considerable margin. They appear mild mannered at first glance, but you almost can’t escape their supreme goodness. Spinach! Soy! Cacao! Broccoli! Cabbage! Tomatoes! Onions! Garlic!

 

Eat these regularly, and eat them raw. Amazing Power. Super Energy. Weight Loss. And Blah blah blah…

 

Back to my little edamames. I did a quick pass through the google machine and decided to give these babies a try. I grabbed a frozen pack at the grocer and came home to my Mega Kitchen.

 

Heres an amazing dip for your next get together! As usual, I didn’t have all of the ingredients that the recipe said I needed… so I made it up. Thanks Bullet Couldn’t do it without ya!

 

And stay tuned after the dip recipe for a <<BONUS>> Recipe for some easy chips!

 

Let’s Go!

 

Magic Bullet Blender Parts

  • Tall Cup
  • Cross Blade

Ingredients

  • 1 Cup  Edamame ( shelled. I found some frozen. super convenient)
  • 2 Cups Water
  • 2 TBS  Lemon Juice (about 1 squeezed lemon)
  • ½ Cup Plain Yogurt (I used greek organic… you could also use sour cream)
  • Sprigs of Rosemary (maybe a ¼ tsp dry)
  • 2 TBS Mae Ploy sauce (find it in the Asian food aisle… also called sweet chili sauce)
  • 2 tsp    Soy Sauce
  • Salt and pepper to taste

Instructions

  1. Bring 2 Cups salted water to a boil.
  2. Add Edamame and return to boiling. Continue to boil about 5 minutes, until edamame is tender.
  3. Drain Edamame and reserve the water.
  4. Add Edamame, lemon juice and ¼ Cup reserved water to Tall Cup.
  5. Pulse and Blend till smooshy
  6. Add remaining ingredients, and blend until smooth. I added more of the water to get a good dip consistency.
  7. Put it in a serving dish, cover with plastic and chill for an hour or so.
  8. Top with additional Mae Ploy sauce for decoration
  9. Serve with Old Bay Tortilla Chips

 

Bonus Round :o)

 

Old Bay Tortilla Chips

Ingredients

  • 3-5 Flour Tortillas
  • Olive Oil Spray
  • Coarse Sea Salt (or Kosher salt)
  • Fresh Cracked Pepper
  • Sugar
  • Old Bay Seasoning

Instructions

  1. Preheat oven to 350 Degrees
  2. Cut tortillas like a pizza into triangles
  3. Place tortillas on a parchment lined cookie sheet in a single layer and spray with olive oil
  4. Liberally sprinkle Salt, Pepper, Sugar, and Old Bay over all.
  5. Bake for 7-10 minutes until when one is cooled it is crisp.
  6. BOOM! Dip ’em in what you want!

 

That’s all the time I got today!

 

Cheers Y’all!

Scotty

Quicker than Kim Kardashian’s marriage .. Lauren here, your Kitchen Magician – and macaroni and clams is one of my FAVORITES. Christmas Eve staple and treat every so often.

Yes, when time permits we go to the fish market, buy the whole clams, clean, steam etc etc etc .. but oh you know that is not always the case. In the midst of packing my Boston condo, celebrating birthdays in Boston and prepping for my work trip next week we did macaroni and clams the QUICK way. Again, yea it is not the healthiest thing in the world for you but hey, you deserve it. [I’ll give you healthy recipe Thursday, I promise].

Magic Bullet Blender. KILLS IT. This sauce is very basic so I actually think that blending helps get those herbs and spices really helps get them to their most aromatic state and helps to infuse that olive oil.

Do it.

Linguine with Clam Sauce

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender

Ingredients

  • 1 lb. pasta of your choice – we usually use the whole grain linguine
  • 1/2 Cup extra virgin olive oil
  • 1/2 stick butter
  • 2 10 oz. cans, baby clams
  • 1 8 oz. bottle, clam juice
  • 3 cloves garlic
  • 2 T fresh parsley
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. crushed red pepper
  • 1 pinch, sea salt

Instructions

  1. Start a pot of lightly salted water and bring to a boil
  2. While water is warming up, add olive oil, garlic, parsley, black pepper, sea salt and crushed red pepper to tall cup.
  3. Blend for 10 seconds until parsley is broken down.
  4. Add to a pan on medium heat and sauté for 5 minutes.
  5. After 5 minutes, add clams, clam juice and butter – cook for 15 minutes.
  6. Add your pasta to lightly salted water and cook until al dente [cooked through, but slightly firm – not mush. Unless you like it that way, then by all means, go for it].
  7. Toss and serve.

LAUREN LUVS

–          That garlic bread that was posted last night … serve this on the side for one of those ‘get down with your bad self and crush whatever food you want nights’..

–          Usually toss a salad in there for a first course as well .. try the vinaigrette recipe from last month. KillaBeezWu-Tang good with it.

Alrighty my little shellfish, I have got to get back to the grind. And by that I mean cranking work AND ungodly amounts of espresso.

Oh hey guess who’s still in first place in the Eastern Conference? #NYR what??

Until Thursday – Happiest Blending, from my massive heart – to all of yours!

Xo

@LdeMao

You ever heard of the ‘flavor of the week’..? Well – we have a theme of the week..

One guess – it’s garlic. Lauren here, your Kitchen Magician, and kid has been running on empty.

This, yet again, is a QUICKIE – and a GOODIE.

Bread + Garlic + Magic Bullet Blender = waking up next to a million dollars, a pile of cubed cheese and Jim Cantore after his morning broadcast – all serious and pensive and such.

Delicious Deb had one of the DeMaio family favorites, Vinny the chiropractor and his lovely fiancée, the former Miss Illinois over for dinner earlier this week. I was stuck at work when she called me asking how to make my ‘infamous’ garlic bread….. Hence the photo shopped real pictures slammed in with my huge face. I have a very tech savvy co worker who helps me out..

See below, and do it. Seriously.

Infamous Garlic Bread

Magic Bullet Blender Parts

  • 1 MB Tall Cup
  • 1 MB Cross Blade

Ingredients

  • 2 heads of garlic, roasted *see Tuesday’s post for roasted instructions
  • 1 stick of butter, room temperature
  • 1/3 cup extra virgin olive oil
  • 1/2 cup pre-bulleted pecorino romano cheese
  • 3 tablespoons fresh parsley
  • 1 loaf of Italian bread, sliced

Instructions

  1. Add 1 head of garlic, butter and parley to tall cup, blend for 7 seconds, add to a bowl
  2. Add second head of garlic, olive oil, pecorino romano to bullet, blend another 7 seconds, add to same bowl
  3. Mix and smother one side of your bread with the topping
  4. Bake on a cookie sheet until lightly browned
  5. Serve hot, like you, in your pajama jeans

That is it. Awesome with soups, great with steamed mussels, obviously we had it with lasagna, or you can be a sicko like Deb and use it for steak and cheese sandwiches for your son. They look un-real.

Gotta run – see you Tuesday.

As always, Happiest Blending, from my Big Heart in CT today, Boston tomorrow, Orlando next week .. yes.. to ALLL of yours.

XO Lauren

Hi Everybody!

It’s me! Chef Scott comin’ at ya from snow free and sunny cold St Petersburg.

 

I want one snow day a year. Just one… maybe 2, but then the next day it’s 70 again and it all goes away.

 

There were some kids in the chocolate shop today from Connecticut. I asked them what the weather was like. They told me some unholy single digit and I think we all exhaled a little puff of ice breath.

 

Here’s my thoughts on temperature. I have lived for extended periods in every corner of the States. I have experienced and survived “the worst winter since 1967” in Wilkes Barre PA, and the “hottest summer on record” in Scottsdale AZ.

 

72 is perfect. 62 is cool, grab a sweater. 52 is leather coat and gloves and maybe a scarf. 42 is full Michelin Man. 32 is stay in… if it means outside, it can’t be done. Below 32-ish I am like a lobster in stasis.

 

But it wasn’t always like that. Watching those kids on vacation today reminded me of meeting up with friends and cousins in the snow about this time of year. I have a mean cousin named Harold. Who knows why he’s so mean… maybe he got dropped on his head. The point is, we never really wanted to play with Harold after he came up with his secret weapon guaranteed to send the weakest cousin home crying. His Dirty Snowball. In his defense he never added actual rocks. More wet than that. Mud. Crap. Who knows what… his purpose was not physical pain, but abject humiliation. The DSB was meant to wreck your cute snow jumper and matching snow hat. I might have been in the snowball fight for the wrong reasons…. anyway….

 

I really love a good milk shake. I never have the ingredients because I shy from dairy to a degree. And I certainly don’t buy store bought ice cream. I AM a food snob after all. But this week finds me catering and baking and so I have all that stuff. I sorta hate to say that it was nearly 75 today. I had some mini bar sized Vanilla Vodka that a friend gave me as a joke… and I wanted a shake.

 

So I started goofing around… and I ended up with a tribute to my mean cousin Harold. I give you, ”Scott’s Dirty Snowball”, I hope you dig it!

 

This recipe makes enough for (2) 16 ounce shakes

Dirty Snowball Cocktail

Magic Bullet Blender Parts

  • Tall cup
  • Short Cup
  • Cross Blade

Ingredients

  • ¼ C Sugar
  • ¼ C Water
  • 5 Leaves Fresh Mint (more or less. Use peppermint schnapps instead, or peppermint oil)
  • 2 oz Vanilla Vodka (I’m a lightweight… go heavier here if you like it boozy. Or omit it :o)
  • Vanilla Ice Cream (as much as will fit)
  • Milk (or almond milk… soy, coconut…. what have you)
  • Chocolate syrup
  • Coconut

Instructions

  1. Remove frozen glasses and drizzle chocolate syrup down the insides of the glass. Return to the freezer.
  2. In a small saucepan add the sugar and water. Bring to a boil, and continue boiling for 2 or 3 minutes. Remove from heat and let cool briefly.
  3. While syrup is still warm, add the mint leaves and stir. Add the Vodka.
  4. Put this mixture in the small cup and blend for 20 seconds. Strain the solids that are left over.
  5. Add the mint vodka syrup to the tall cup.
  6. Add as much ice cream as you like. I crammed it full… leave an inch or more free space.
  7. Add a few pinches of coconut and milk.
  8. Attach cross blade and blend until smooth ( I found that I had to stop and add a little more milk.)
  9. Pour into frozen decorated glasses and garnish with additional chocolate syrup and coconut. <<ADVICE>> the coconut that went into the Bullet was ground to bits. Hardly noticed it. The Garnish however was another story… careful or you have to chew your shake.

 

I had a blast putting this together…

Now lift your dirty snowballs with me… a Toast to Harold! Huzzah!

 

Hope you’re having a great winter…

I’m sending my warmest regards….

Scott