A special treat for our soldier’s homecoming

Written by Joy Paoletti and Judy Vig
Wednesday, 20 October 2010

The day we have waited for, for so long is here; our soldier is finally home! Our anxiety levels are extremely high as we buzz around the house preparing every inch of it to perfection. The house is clean and shiny with fresh fluffy towels for a much deserved shower and the refrigerator has been filled with everything ones heart could desire. His first request … a long hot shower and a home cooked meal.

Our drive to the airport is in complete silence, but the beating of our hearts is so loud we swear the car driving next to us can hear the thumping. The moment we have been waiting for, six long agonizing months, is finally here.
The people in the airport terminal begin cheering and clapping as our soldier appears and makes his way through the crowd and back into our arms. Judy and I have planned a huge family gathering to celebrate our soldier’s homecoming.
With all the beautiful fall colors inspiring us outside, our menu is warm and comforting, and a special request has been given for something “thick with frosting,” and that is just what we have created.

The cupcake is moist and velvety in texture and has just the right amount of sweetness. When draped in the rich bourbon icing, it’s sheer perfection. Enjoy!

Look for us on Thursday, Oct. 28, at 3 p.m. as we join Better CT for a spooky Halloween meal the kids will enjoy. Please visit us @TwicebakedTwins.com and leave a message or share your favorite recipe at Joi0627@aol.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it or Cookievig@aol.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Pumpkin cupcakes crowned with
bourbon caramel cream cheese frosting
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 teaspoons pumpkin pie spice
1 cup packed light brown sugar
3/4 cup sugar
1 cup unsalted butter, melted and cool
4 large eggs
1 can pumpkin puree

Bake at 350F for 18-22 minutes

In a medium bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice. Set this aside. In another bowl, whisk together brown sugar, white sugar, butter, eggs, vanilla and pumpkin puree. Add dry ingredients to wet and whisk or beat on low speed until combined. Taste batter, If you like a little more spice add it!!

Bourbon Caramel
Cream Cheese Frosting
2 tablespoons brown sugar
2 tablespoons whipping cream
1 tablespoon butter
pinch salt
2 to 3 tablespoons bourbon
1 1/2 packages of cream cheese, room temperature
1/2 cup butter, room temperature
1/2 teaspoon vanilla extract
4 cups, sifted, confectioner’s sugar

Heat brown sugar, cream, butter and salt over medium heat until sugar is dissolved. Pour in the bourbon and stir to combine. Remove from heat and cool. In a bowl, beat cream cheese and butter until soft. Add confectioner’s sugar and beat to combine. Add three tablespoons of the cooled bourbon mixture and taste. Add more if desired.

Hersam Acorn Publications

written by Judy Vig & Joy Paoletti

It is already October, the temperatures are starting to drop and we are very excited to think about serving big bowls of piping hot stew, fragrant soups and comfort dishes that that take a little longer to cook. With a little less to do outside we are going to do just that, focus on recipes that cook low and slow!

Osso Bucco is one of the first dishes that was always served, in our home, as soon as the leaves began to fall and the smell of lit fireplaces linger in the air. When you think of Osso Bucco , you most likely think of Ossobuco alla Milanese, a fabulous recipe from Milan, Italy. The people of Italy prepare this dish with braised veal shanks. They can be a little pricey, close to eight or nine dollars a pound but substituting a pork or beef shank will reduce the cost and be just as delicious. We have even tried boneless chicken thighs!!!! Right before serving be sure to swirl into the pot a sprinkle of the gremolata mixture. The addition of these flavors is quite surprising.

Traditionally we serve this rich dish over risotto or polenta but mashed potatoes can be just as satisfying. If there are any leftovers, the meat can be shredded and tossed with any type pasta! Enjoy!!

Please feel free to visit us @TwiceBakedTwins.com and to email at Joi0627@aol.com – Cookievig@aol.com

Osso Bucco

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
3 shanks , veal or beef
sea salt & pepper
all purpose flour, for dredging

1/4 cup olive oil
3 tablespoons butter
1 small onion, diced
1 small carrot, diced
1 stalk celery, diced
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock

Gremolata

Gremolata is a traditional Italian condiment made from finely minced parsley, garlic and lemon zest. It’s a nice way to wake up a heavy, meaty, braised dish, which is why it’s usually served with braised veal shanks.

3 tablespoons flat leaf parsley, chopped
1 tablespoon lemon zest
1 garlic clove, chopped

Prepare gremolata by combining all chopped ingredients and dusting the dish after it it plated. Its just so scrumptious!

Tie together the rosemary, thyme & bay leaf with twine, set aside. This will be the herb bouquet. For the shanks, pat dry with paper towels, they will brown better if they are dry. Season each piece with salt & pepper and dredge into the flour and shake off the excess.

In a large pot, heat the oil and butter until very hot and brown the shanks on each side, about 3 minutes per side. Remove shanks & set aside.

In this same pot, add the onion, carrot and celery. Season with salt. Saute until soft, about 8 minutes. Add tomato paste and mix well. Return the shanks to the pot and add the wine and reduce the liquid by about half, about 5 minutes. add the bouquet and chicken stock and bring to a boil. Reduce heat to low and cover pan. Simmer for 1 1/2 hours or until meat falls off the bone. Keep checking and turning shanks every 15 minutes or so. You can add a little more stock if needed. The cooking liquid should always be 3/4 of the way on the shank. When done remove the bouguet and remove shanks. At this point you can blend the sauce & vegetable with a hand blender. Taste and re-season.

Back to the old Country

Written by Joy Paoletti and Judy Vig , Hersam Acorn Publications
Wednesday, 22 September 2010 00:00
Joy Paoletti and Judy Vig

As a surprise for my birthday last year, my husband and I, as the saying goes, traveled “back to the old country!” After a long and exhausting flight, we finally reached our destination in Italy, to a small town on the Mediterranean, called Pozzallo, in Sicily. The warm ocean breeze welcomed us as we tried to take in all of the scenery with one swoop of an eye.
Very early in the morning and the little town is just coming to life. The second floor shutters begin to fly open as they hear the farmers clanking down the street, in small open carts, carrying the just-picked vegetables, and fresh bread and homemade ricotta that had been prepared for the day’s meals. But the tomatoes – I have never seen a more perfect, juicy red gem. They were just picked, and still warm from the sun.

“The women begin lowering their wicker baskets, which are tied to a long rope, to reach the farmer on the cobblestone street below. He places his goods into the basket, and up they go.

We were guests of a family who lives in Pozzallo, so we sampled the best this region had to offer. From scrumptious homemade pastas tossed with fresh tomatoes, and every combination of a cooked red sauce, to the fresh tomato salad, paired with freshly made mozzarella and chunks of perfectly cured prosciutto.
I have chosen this recipe below because it is so easy to prepare, and there are so many end-of-the-season tomatoes everywhere you look. Buon Apetito!!
Visit us @TwiceBakedTwins.com. For any thoughts or questions, email us at Joi0627@aol.com – Cookievig@aol.com .

Panata (Italian bread soup)
2 1/2 – 3 lbs. Plum tomatoes, quartered
3-4 turns of olive oil
2-3 garlic cloves
1 large onion, quartered
Kosher salt
pepper
2 cups chicken stock
3 tablespoons butter
4 eggs
4 slices day-old Tuscan bread slices
parmesan cheese, garnish
chopped parsley, garnish
chopped basil, garnish

Preheat oven to 400 degrees. Place tomatoes, onion and garlic on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 45 minutes or until tomatoes are slightly charred and soft. Put into a food processor, blend to desired consistency.
Return mixture to soup pot and add the chicken broth and butter. If the two cups is not enough, just add more. You can’t ruin it. Bring to a simmer for a few minutes and taste soup. Re-season if necessary.
Gently crack each egg on the top of the soup and cover pot to cook eggs until desired doneness. In the meantime, prepare the bread by drizzling with olive oil and toasting in oven until lightly toasted. Place at the bottom of soup bowl and ladle soup into bowl. Place the egg on top of soup. Garnish with lots of parmesan cheese, parsley and basil. Enjoy!

Basil Pesto with Parsley and Toasted Pignolis

The temperatures are changing. Fall is coming and bringing the cooler weather along for the ride! Our beautiful summer flowers are brown and stalky and look terrible. Every time we walk by them it’s hard to believe they were once so gorgeous! But wait, off in the distance, in the backyard I lots of green, big beautiful bunches of green. Oh my God, the tiny basil plant that I bought at the grocery store and completely forgot about, has exploded into a huge bundle of emerald deliciousness! What the heck am I going to do with all this? Make pesto…lots and lots of pesto.

Basil is an typically an annual plant here in our area and has several varieties form a lemony tang to the more exotic and spicy ones. When prepared right from the garden it can be one of the great summer recipes. It is simple to prepare and can be used in many ways in addition to the traditional paring with pasta. It is wonderful as a spread on sandwiches, paired with toasted bread as an appetizer or atop sauteed fish and chicken. Either way it is simple and the possibilities are endless. So make a great big batch, store it properly and use on those crazy nights when dinner seems impossible. Enjoy!

This recipe can be varied according to taste. Use different greens, cheeses, nuts, toasted or raw, whatever you have on hand. It’s your pesto, make it the way you like it! Enjoy!

Basil Pesto with Parsley and Toasted Pignolis

1 large bunch fresh basil (about 4 cups loosely packed)
1 small bunch parsley (about 1/2 cup)
2- garlic cloves to taste
6-8 Tablespoons really good olive oil
1/3 cup freshly grated parmesan cheese
1/4 cup pine nuts (optional)

Rinse the basil as many times as necessary to remove all sand. Pat it dry with paper towel or let it air dry. Do the same with the parsley.
Place the leaves in the bowl of a large food processor along with the parsley.
Pulse until the leaves have been chopped quite a bit.
Add garlic and pulse again.
With the FP running, add the olive oil one Tablespoon at a time through the opening. Turn the machine off and scrape down.
Add the parmesan cheese and pine nuts and pulse again until you get the consistency you want. Some people like their pesto coarse, others like it pureed. You decide!
Remove to a container with a lid on it and cover lightly with a piece of plastic. As soon as the air hits the pesto, it starts to turn brown.
Freeze tightly covered for many months or refrigerate for up to 2 weeks.

Banana Coffee Cake with Drunken Raisins and Vanilla Rum Gloss

Ok everyone, the countdown has begun! The kids are headed back to school in just about a week. We are sure most Moms are thinking about school supplies, clothes, sneakers and snacks. But, there is still one weekend left we consider summer and then, “BOOM!” we are thinking fall! Thank you again for all of your requests and sending your most treasured summer recipes to us. We wrote about grilled meats, side dishes, berries, cherries, peaches and plums. But we forgot one; bananas!

Of course bananas can be used a million different ways, adding a sweet flavor and creating a very moist texture in many recipes. Growing up in our house, ripe bananas were always used for Mom’s Best Banana Bread. When Judy and I asked for your favorite recipe for this, the variations were amazing. Pineapple, coconut and Italian cocoa powder were all the favorites and we will enjoy trying all of them. We would like to share our version of this old favorite. It is a little more like a coffee cake, using a round cake pan and drizzled with a shiny rum icing, we are calling a gloss. Join us, sit back and relax with a hot cup of coffee and a slice of this banana coffee cake and keep thinking, “soon the house will be quiet, the kids are back in school”! Enjoy!

Banana Coffee Cake with Drunken Raisins and Vanilla Rum Gloss

2 1/2 cups flour
3/4 cup sugar
1 1/4 t baking powder
1 1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup vegetable oil
1 teaspoon vanilla extract
2/3 cup buttermilk
1 1/4 cups ripe banana mashed, about 3 bananas
1/2 cup rum soaked raisins
2 eggs
1/2 cup roasted nuts, optional
sanding sugar (optional garnish)

Combine flour, baking powder, baking soda and salt. Set aside. In a large bowl beat sugar, oil, buttermilk, vanilla and eggs. Add the dry ingredients and beat slowly until just blended. Do not over beat. Fold in mashed bananas, raisins and roasted nuts if using. Pour into prepared 9 inch round cake pan. Crust the top with a sprinkling of course sanding sugar. Bake at 350F for 25-30 minutes or until tester come out clean.

Rum Soaked Raisins
Pour raisins into a glass bowl. Pour 1/2 cup dark rum over raisins (spice rum works too). Add enough water so that all raisins are covered in the liquid and let sit for at least 30 minutes

Vanilla Rum Gloss
1 cups sifted powdered sugar
2 tablespoons butter or margarine, melted
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavoring

Combine all ingredients with enough milk or water to the desired consistency. Makes about 1 taste and add more vanilla or rum, whichever you prefer cups.

This is a very forgiving recipe, if it becomes too thin add more powdered sugar and too thick add more liquid until you’re happy with it.

Summertime Pavlova

As the heat wave returns we are still packing up and heading off to the beach as many times as we can. We try to save our beautiful flower and herb gardens daily, but swear we hear them softly coughing as we walk by. It’s just to hot! The weeks are flying by and there isn’t much time left before school starts. (Yeah!)
The last big picnic weekend of the summer is approaching, and we begin to plan a great menu, always jumping at a chance to have a crowd of people to try out new recipes.

Many of you have requested recipes from grilled meats and fish to side dishes and great summer salads. But once again I must ask, “what about dessert?” You may have noticed that Judy prefers to cook and I would rather bake. Chocolate cake, cupcakes, cookies… over a meal any day!

We have a great quick and easy “2 minute take” on a much loved elegant dessert called ” Pavlova”. A Pavlova is a meringue shell made out of whipped egg whites and baked in a very low oven for a long time. It comes out crispy and crunchy but the inside has a marshmallow-y texture that is pure delish-ish-ness when topped with fresh whipped cream and berries. We are using a store bought meringue cookie which works beautifully and saves time. Enjoy!

Please visit us @Twicebakedtwins.com and leave us an email at Joi0627@aol.com – Cookievig@aol.comjoi

. “Twice Baked 2 Minute Take” Summertime Pavlova

1 10 oz package of frozen strawberries, reduced sugar (works best)
1 8 oz container of frozen whipped topping
3 or 4 store bought meringue cookies, vanilla flavored, just slightly broken up with your hands

Strain most of the syrup from the berries. In a large bowl combine whipped topping and gently add crushed cookies and then the berries of your choice. Fold until just combined. Serve in martini glasses, (the plastic colored ones are great for outdoors) Makes about 6 individual servings.

Fresh Beet Salad

As Joy & I try to survive the summer with her kids, (they are driving me crazy too!!) We try to sneak in some work, but they always have to be driven somewhere, at least twice a day. Why do they need  to have their nails done? When we were their age we did it ourselves! Anyway we try to get away early in the morning while they are still sleeping which gives us enough time to visit the farmers markets or a small local farm. We love to see what fruits & vegetables have been harvested this week and each one inspires us with an idea for a new recipe!  As we pull up to one of the markets, the aroma of fresh bread baking hits us right where it hurts! Our stomachs! We are starving. We are always starving. Why is that? That big “cuppa” coffee we started off with was not enough to stop us from sampling everything in sight including fresh fruit and cheeses to lovely homebaked goodies and the local honey.

To our surprise, someone is baking fresh pizzas in a portable wood oven, with whatever fresh fruits and vegetables the farmers have supplied him with this week. It’s just delightful. From peaches and red onions to red beets and basil. Thats it!! Beets! We remember the beet salad Nana served quite often. Gosh, how did we forget that?

Most people are not familiar with fresh beets at all and have no idea how to prepare them. Actually it is very simple. Wash the beets and cut off each end. Place in a roasting pan with a little water to create some steam. Maybe a 1/2 inch-ish of water? Yes, that sounds good! Roast @425 degrees for 30 to 45 minutes, depending on the size of the beets. They are ready when u can pierce them easily with a knife. Let them cool slightly, slip off the skins then slice. Easy right?

We love  hearing from all of you. Thank you so much for all the warm wishes and delicious recipes you have shared with us.  Please keep sending us your favorite recipes and we will post on our website if you wish. We love reading every single one of them!  Please visit us @TwicebakedTwins.com and you can email your recipes  to:   Joi0627@aol.com – cookievig@aol.com. Enjoy!

Fresh Beet Salad, It really is that Easy!

1 pound beets (3-4 medium sized) stems removed, washed
good quality bleu cheese, crumbled (maytag is wonderful)
sea salt
pepper
olive oil (best quality)
balsamic vinegar
praline pecans (recipe follows)

To prepare the beets: Wash the beets and cut off each end. Place in a roasting pan with a little water to create some steam. Maybe a 1/2 inch-ish of water? Yes, that sounds good! Roast @425 degrees for 30 to 45 minutes, depending on the size of the beets. They are ready when you can pierce them easily with a knife. Let them cool slightly, slip off the skins then slice. Cut into round slices or wedges, whichever you prefer.

Praline pecans
1 cup pecans
1/2 cup sugar
2 tablespoons water

Prepare a cookie sheet lined with parchment paper. Spray lightly with Pam spray. In a medium size saucepan combine sugar and water and bring to a boil. Increase heat slightly and cook syrup, without stirring, about 12-15 minutes, until golden. Your looking for that golden to amber color. Now remove from heat and stir in already toasted pecans. Be careful the sugar syrup is hot! Working quickly spread the pecans onto the cookie sheet and press with the back of a large spoon to flatten. Cool completely. Break into small pieces.

To assemble salad: arrange beets on plate, drizzle with olive oil &sprinkle with the balsamic vinegar. Top with crumbled bleu cheese (or your favorite cheese) and garnish with these fabulous sugared pecans. They are heavenly!

MY Little Margie’s- Famous Rice Pudding

MY Little Margie’s- Famous Rice Pudding

3/4 cups arborio rice
6 cups whole milk
1/2 vanilla bean, split and scraped or 3/4 teaspoon extract
1/2 cup vanilla sugar
dash of salt
1/4 cup cream
handful of raisins (optional)

Combine rice, milk, vanilla, sugar and salt in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer. Stir frequently, as the bottom can burn quickly. Continue stirring until rice is tender and liquid has absorbed, about 40 minutes. Prepare coconut sauce below.

Coconut sauce

1 14oz can coconut milk
1/2 cup sugar
pinch of salt
1/2 teaspoon vanilla
shredded toasted coconut for garnish

Heat all ingredients together in saucepan, over medium low heat, whisking to dissolve sugar. Reduce heat and continue cooking until sauce is slightly thickened.
Spoon sauce over rice pudding either warmed or room temperature. Enjoy!

THE QUEST FOR THE BEST BURGER!

Roll/bun of your choice
1 pound ground beef
2-3 tablespoons milk
1/4 cup fresh breadcrumbs
3/4 teaspoons salt
1/2 teaspoons pepper

Mix all ingredients well. Pat into a 4 inch round burger and grill on each side, about 4 minutes.

Tomato Saute

3 tablespoons olive oil
3-4 tomatoes, chopped
1 large onion, chopped
2 garlic cloves, minced
3 italian frying peppers, chopped & seeded
salt & pepper to taste
Basil leaves, torn into pieces

Saute all ingredients in 3 tablespoons olive oil for about 5-6 minutes or until softened. Taste and reseason. Sprinkle with the basil and pile on burger. Delish!!

Scallop Shooters

Scallops

1 pound jumbo fresh sea scallops (or frozen if fresh is not available)
olive oil
S’wepper (mixture of salt & pepper)
avocado for garnish

Wash and pat dry all the scallops. Brush with olive oil and sprinkle with salt & pepper. Grill 2-3 minutes on each side. Assemble by laying each scallop on a small roll. Brush with the mayo mixture and a slice of ripe avocado.

Spicy Mayo

1 cup prepared mayonnaise
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup minced cilantro
juice of 1/2 lime

mix together all ingredients and taste. If you like less hot, go with 1/2 teaspoon on the peppers! Enjoy!

Blueberry Lemonade

8 oz store bought lemonade
1/4 Blueberry vodka
1 tablespoon Blackberry liquor (not blackberry brandy)
1 fresh lemon slice
small handful of fresh blueberries

Serve in a tall glass with ice and a straw to get every last drop! This is for 1 8oz serving.