Sunday, December 5, 2010

rosie cannolli




...cannollis from lyndhurst pastry shop in lyndhurst, nj are by far the best I've ever had...I was able to experience some of this legendary goodness from the comfort of my own home of yonkers instead of having to traverse to my hometown to pick up the goods...thanks to one of the best people around, rosie, who made her way to the pastry shop @ 7am to procure these delightful treats and train it over here...sometimes in the constant busyness of life, there is nothing as peaceful & comforting than being with an old friend so familiar that it is like being with family...here's to rosie! <3



Wednesday, December 1, 2010

...pumpkin goat cheese empanadas...

Drizzle a few tablespoons of extra virgin olive oil in pan, once heated add 1 clove of fresh crushed garlic, & one small finely chopped white onion...clean & chop 2 cups of portobello mushrooms& add to pan...toss all the ingredients so everything is coated with the olive oil...once the onion is translucent & the mushrooms have softened, add 1 cup of goat cheese & 1 1/2 cups of pumpkin puree...stirring slowly until all ingredients have combined & the result is a creamy & the color of a burnt sunset...if you are a carnivore such as I am, you can add shredded chicken now...i like to use chicken breast and thighs, lightly tossed in olive oil & sea salt & black pepper&then roasted...if you are a vegetarian just prepare without the chicken...
...remove from heat....
...you can make your own empanada dough or buy premade in the freezer aisle @ the supermarket....
have your dough ready to fill...you can fill with your dough right away, or refrigerate your filling until you are ready to use...place 1 heaping tablespoon in each dough disc...brush the edges with water, the fold the dough over for a half moon...seal the half moon by gently pressing down on the dough with a fork...
for the crispiest, tastiest option, fry in vegetable oil, until golden brown on both side...for a healthier option, brush the tops with egg whites..bake @ 400 degrees, until crisp & brown...

...makes 10 to 15 empanadas, depending upon how heaping your tablespoons are!...