DINING WITH BATALI

BEAM IN A PACKAGE: Orata al Cartoccio

I got my "fish with the head" stash from the asian store and I am so excited to break the fish section of the book. Yikes...the frozen fish is not clean yet! Not a good idea to clean the fish so early in the morning - - so I let it soak in the water  while we start with the non Mario meals for Sunday brunch. Yes - -lots of food in this house. For reference, below are the recipe (based on the last time I made them)

PORK STEAK

BANANA BREAD

MAC AND CHEESE

BEEF TAPA

I can't remember the last time I cleaned a fish, probably more than 20 years or so?? Not difficult at all ... I should teach our teens how to do this next week....

Mario Batali's version:Page 290

 

Maria Belinda's version:

The book featured a fish called  sea beam but unfortunately they don't have it at the Asian store (I'll try next Wednesday when new shipment comes in).  After I seasoned them with salt and pepper (aggressively both in and out), the rest is so simple --- just toss all ingredients together and place them in a parchment paper/ aluminum foil and bake at 400 degrees for 15- 20 minutes. I like the skin crispy so I opened the foil and let it sit in the oven for another 5 minutes.Serve with lemon wedges on the side

indian mackarel
salt and pepper
4 cloves garlic
1/4 cup white wine
2 tbsp dried thyme
4 tbsp olive oil
lemon juice
hot red pepper flakes

COTECHINO IN JAIL: Cotechino in Galera

Finally, I found the veal!  The downside of buying packaged meat is that it was pre-cut so I  have to rely on my girl scout skills in ensuring that I seal it correctly with a string/butcher's twine. I hope this will go with  CHICKEN IN THE STYLE OF CANZANO: Pollo Canzanese that is still simmering on the other side of the stove.

I need to catch up on some reading this weekend. I got 2 business books from Barnes and Nobles months ago that I have not read, plus, I have to revive our family book club (teens and I each got a Jane Austen collection/series). We started our book club a year ago, the same week that we got our cat. Back then, he was as tiny as a rat with one big dark spot on his nose and can fit in Jane's book.

So tiny and helpless .....won't even move ...afraid he'll get  lost in this house...

 

but...it's a different story now -- he owns this house and we have cat scratch marks all over our hands

Mario Batali's version: Page 364

Maria Belinda's version

Cook the sausage by letting it boil in 1/2 cup of water and pricking it by using a fork. I may have overcooked the sausage as I let it boil  longer than required. Be sure to take the skin/casing off the sausage. Also, pound the veal so it will be flat by laying it out in the chopping board before you roll.

cotechino sausage
lean veal, sliced thinly
2 tbsp extra virgin olive oil
salt and pepper
1/2 onion, finely hopped
1 rib celery, chopped
1 cup  white wine (add more if needed)
1 bay leaf
chopped italian parsley
carrots, thinly sliced (I used 6 pcs of baby carrots)

HERE'S HOW:

CHICKEN IN THE STYLE OF CANZANO: Pollo Canzanese

 I just learned that  I'll  be traveling again in 2 weeks. It's Saturday and I am going to relax!I'll worry about the details of my presentation on Monday.

Oh yeah...couch potato time with our giant screen, bag of skittles and my lovable Dorito's as I watch  DUPLICITY today. You see, I got hooked up with Julia Robert's films since Pretty Woman (was that in 2000? ). It's the  modern day Cinderella -rags to riches chick flick then- - and guess what - -I was one of those who sighed and drooled over Richard Geere  (but where's that guy now anyway).

 I liked Julia then so let's see if I will still like her now. That's why  we are cooking lunch early ...and I am allowing left overs (for hubby's lunch next week).

Oh no, I forgot I have a block of Asiago cheese in my chiller - -waaaah, I hope it's still edible.

Okay, stop thinking about work ..focus on Julia

Mario Batali's version: Page 320

Maria Belinda's version

Yes! I know how to brine now. For this recipe, season the chicken with salt and place in a large bowl. Add cold water and set aside for 30 minutes. Another easy to make dish where you just let it cook on its own.

2 lb chicken
1 tbsp salt
2 sprigs rosemary
2 tbsp dried sage leaves
4 bay leaves
1 tbsp diced garlic
cloves
black peppercorn, crushed
1 small dried hot chile
2 thick slices of prosciutto
3/4 cup red wine
chopped italian parsley

HERE'S HOW:

FETTUCCINE WITH LEMON: Fettuccine al Limone

 I went home earlier than usual hoping to get a head start on the weekend, but as always ..I ended up working late ( I should stop opening my computer at home!).

Friday madness at Walmart --- bumper to bumper carts along the aisle, long lines, limited counters open and I can't find the  baby octupus I am looking for (the staff  looked at me like I'm from Mars -- "we don't have that 'thing' "). So grabbing a crab for my sushi lunch box next week and a tray of chicken for hubby's asian lunch meals, I was writing a mental note to myself that  I should avoid this Friday rush. So frustrating as I want to prepare a Bucatini with octupus and I ended up with bottles and bottles of soda and tissue papers. Hmm... if you haven't been to the pasta aisle lately, you should check out that the Great Value brand has released varieties of pasta  - -awesome!Saves me the big bucks from ordering online!

Anyway,  It's like there's a big memo released to the mass - -"Hello resident, it's Friday, go to Walmart ". I should stick to my routine of 6:30 Saturday morning.  Oh well...

I am cleaning up my refrigerator (for 2 days now), so I am serving a light pasta meal that will go with my freshly baked Martha Stewart's FRUIT AND NUT COOKIES and some leftover DEVIL'S CHICKEN: Pollo al Diavolo.  (and my sous chef cooked spaghetti with garlic tomato/basil sauce too).

Mario Batali's version: Page 206

Maria Belinda's version

This pasta is meant to be hot and spicy, so be generous on the jalapeno (preferably 3) and red pepper flakes. I am a bit conservative so I used only one just to have the kick I want. Be ready with your tossing arm...we'll do a lot of tossing here.

extra virgin olive oil
1/2 onion, diced
1 tsp red pepper flakes
1 jalapeno, seeded and sliced thinly
zest and juice of 3 lemons
1 stick of butter
salt and pepper
cooked fettuccine
1/4 cup grated pecorino romano (I mixed with parmesan cheese)

HERE'S HOW:

MY BATALI SURVIVAL GUIDE: FISH WITH THE HEAD

Call me  lazy but I find it difficult to find a nearby fish market where I live. Lazy me who only relies on WalMart, Sam's Kroger and Schnucks ..so what do you expect - -I can't find "the" fish with the head that I needed for me to attack the fish section in my Batali book.

I was frustrated last night as I missed a day of cooking as I have no ingredients left in my pantry.  I was frustrated that I started looking for online italian stores that will ship me frozen fish/meat among other things. But - -who would have thought that what I need is in the small Asian store near my office - Duh! I should know that-- I grew up being served with a fried fish (with the head) on the table almost weekly.

Anyway, I never walked through where the giant freezers are located but it's like a candy store for me when I saw frozen seabass, eels, mackarel and so many weird looking stuff --hmmm..not so sure what they are and who buys them and for what ...but I am guessing Mario will have them in the recipe

Whew! My lesson today - -Asian store baby!

COFFEE GRANITA: Granita di Caffe'

Wednesday and I am cleaning up the refrigerator already? Interesting!

So I came home at 5pm, stepped out of my stilettos and with my tired aching feet (why do I punish myself) rummaged through the leftover rack ...and voila - -chicken, celery, pepper, onion, rice and with the help of my reliable spice rack became   JAMBALAYA ! With the leftover   CHOCOLATE CAKE FROM ABRUZZO: Parozzo we're good for tonight!

It's only 7 pm and I want to watch O'Reilly without falling asleep. So tired and I am thinking of more dessert (and Dorito's - We have 2 new big bags in the pantry? Really? hmmmm).

Here's an easy fix for coffee lovers like me - - better than the branded version at the mall. And since I am making the whip cream from scratch - -I need to hurry up before the cream loving teen sees me (Yes, we hide food here)

Mario Batali's version: Page 491

Maria Belinda's version

Just like making a smoothie - -even a 5 year old can make it. I think, brandy/anisette is an option, so if you have none, you may use kahlua, amaretto or even other flavored coffee mixers you have on stock.

3 cups coffee (placed in ice cube tray and frozen overnight)
1/4 cup granulated sugar
1/2 cup heavy cream,
1 tsp vanilla
3 tbsp or brandy or anisette

HERE'S HOW: 

POTATO PIZZA: Pizza di Patate

What would you do if you wake up in the morning and saw that your cat suddenly has human teeth grown overnight?  No....nobody's wearing dentures in this house but my silly sous chef loves wearing this vampire fang and someone must think it's a pacifier ..so this same someone snatch it from her hiding place in the middle of the night. Now, it's someone else's chew toy. (oh yeah - -and he drags it with him like a lollipop)

 

Anyway, I was so excited to try this potato pizza as I am craving for  bread for dinner, but to my dismay, it's not a real pizza but a potato - ricotta version of what we, non italians call crab cake - -Agghhh

Taste good but it's not meant to be prepared on a weekday as it has lots of steps involved.  Oh my...now I am craving for some real greasy american pizza (and Dorito's too!). Yes..all this gourmet italian food around me and I'm craving for junk food - -I can see Uncle Batali screaming in my face - "you donkey"  ---Ooops..it's the Gordon actually!

Mario Batali's version: Page 39

 

Maria Belinda's version

Major tip: Season it well with salt and pepper. I tried the  pinch here and a pinch there tactic - -Don't! Cook one pizza first and adjust accordingly. Also, when you divide the mixture as you prepare to roll them in the breadcrumbs - -make sure your hands are wet, and wash hands in between - so messy! PLUS: when you are frying the  pizza , don't turn it so fast. Wait for 4-5 minutes before turning to the other side, otherwise, it will fall apart - - -good luck! I am able to make 12 pizza on the 6 potatoes and we only ate 5. They turned out big (and heavy for our small bellies) so if you hate leftovers like me -- make sure you have friends to enjoy this with.

6 large potatoes, boiled and mashed
1 1/2 cup ricotta
1 cup provolone, mixed with mozzarella
2 large eggs
1/2 cup chopped italian parsley
salt and pepper
bread crumbs (store bought)
extra virgin olive oil

HERE'S HOW:

SPAGHETTI WITH GARLIC, ONIONS AND GUANCIALE: Spaghetti alla Gricia

We finished dinner early and I feet  bloated after indulging on the CHOCOLATE CAKE FROM ABRUZZO: Parozzo.

While we were cleaning up, one teen had a great idea of asking her mom (moi) to cut her bangs. Oh my, the next thing you know  hair hell all over the kitchen and the cat is crazily rummaging through the pile  of hair. Thank goodness for the latest anime' craze (japanese cartoons) as no one will figure out that the layered look is the clueless scissor-mom's creation. ...It looked fantastic on the girls  - -Now I need to wash those 4 scissors ..and NO - -I am not starting to learn how to cut hair....yikes!

What's for dinner? Pasta with bacon, garlic, onion and cheese. This is a no brainer for me as I cook this all the time (I just didn't know that there is a Mario name for this). The only difference on my pre- Mario version is I have never used  italian parsley and pepper flakes in it. 

 

Mario Batali's version: Page 186

 

MarIa Belinda's version

This is my recommendation for busy working moms who wants to serve a tasty meal that is convenient to make and at the same time easy on the wallet.

1 lb cooked spaghetti
t tsp red pepper flakes
1 1/2 cup guanciale, pancetta or bacon diced
1 small red onion,diced
2 tbsp diced garlic
grated pecorino romano
1/4 cup italian parsley chopped

HERE'S HOW:

CHOCOLATE CAKE FROM ABRUZZO: Parozzo

Monday always passed by so fast for me - -emails, meetings, conference calls -- the next thing I know, I am starting my car engine while running through a list in my brain on what I should do for Tuesday. The  list goes on and on and I have Friday covered too. I love Mondays! I have so much thing to do and time flies so fast!

I have this pain from my right shoulder up to my neck  and it's stressing me out as I cannot use my pillow and I feel uncomfortable on the phone. All I can remember is that I went to the dentist last week and for whatever reason, my back started to hurt and I am literally in pain on my shoulder since then. Getting old..yeah right ....I need to see a chiropractor.

I have a big strategy meeting tomorrow and I am not even going to attempt to open my work computer from home. Tonight..we're having cake ...without baking powder in it? Hmmm..this should be fun!

Mario Batali's version: Page 466

 

Maria Belinda's version

I have to read the recipe twice since I was looking for the baking powder --but my eyes were not deceiving me. Yup -- no baking powder indeed! A very light cake (not sweet) and the teens love the dripping chocolate glaze! Mario was right, it took me less than 30 minutes to put them all together and I had so much fun separating the eggs. I don't  have a grinder so I used sliced almonds and tossed them in a blender so I didn't achieve the powder texture I want, but I like that there are few almonds that we can chew on the cake.

Downside - - lots of bowls to wash -- arghhh

1 1/2 cup almonds (grounded)
3/4 cups sugar
1/2 cups all purpose flour
6 tbsp cornstarch
1/8 teaspoon nutmeg
7 eggs - separated
5 tbsp butter, melted

GLAZE: So simple to make, just place chocolate and butter in a bowl and place on top of a  pan with boiling water in it. Mix well.

6 ounces (or square) of semisweet chocolate
2 tbsp unsalted butter

 

HERE'S HOW:

POTATO TORTA: Tortiera de Patate

We're supposed to out and watch GI Joe at the theater today but one teen suggested that we just buy a DVD at Target  - -hmmm..splendid idea! Just finished our sumptuous DEVIL'S CHICKEN: Pollo al Diavolo lunch  and we're just hanging out this afternoon.

I've never made au gratin from scratch as it's usually conveniently available in a boxed version, so I was a little bit worried earlier how this will turn out. As always, Mario did his magic again...

Mario Batali's version: Page 440

 

Maria Belinda's version:

After a few weeks of cooking, I got used to estimating salt and pepper without using a measuring spoon. Season generously just don't go overboard on the salt if you are using a store bought bread crumbs.

3 large potatoes
2 tbsp extra virgin olive oil 
1 cup read crumbs (store bought)
1/4 cup chopped italian parsley
1 cup mozzarella cheese (mixed with left over pecorino romano)
salt and pepper

HERE'S HOW: