Mozzarella Panino

Mozzarella Panino is an appetizer I saw in the super market and I thought I could do the same but on a larger scale using higher quality ingredients.  The result was a tasty starter but it was a little too large to eat in a single bite.  Future attempts will be made but I will roll them thinner and smaller.  This costs about $30 feeds 10 and takes about 30 minutes or less.

Mozzarella Panino

1 lb thin sliced Prosciutto di Parma

1 lb fresh mozzarella

1 container fresh basil

2 tablespoons extra virgin olive oil

2 table spoons of Saba

Lay out proscuitto making sure there is some overlapping.  Slice mozzarella into a long thin strip by using a large kitchen knife and rolling the mozzarella along the knife. It takes a little practice but you will get the hang of it.  Add fresh basil and a little olive oil and roll the whole thing into a log.  Slice like bread across the roll and plate up for presentation.  Finish with a little Saba, an Italian condiment, or balsamic vinegar.  Buon Apetito!

New Years Eve Dinner

Nothing kicks off a night of partying like a great meal with the friends.  This New Years Eve dinner was prepared at our ski house up in Hunter Mountain, NY so I didn't have all of my fancy cooking gear, but that never stopped me before.  Here goes Herb Crusted Pork Loin, Cod in a Shrimp Cream Sauce, TriColor Salad with Pears and Hazelnuts, Sweet Potato Roasted Pear Mash, Lemon Broccoli, Tomatoes and Mozzarella, Roasted Beets and an Apple Cider Gravy to bring it all together.  Thanks to Patti, Harout, Padraic, Julia, Jamie, Jackie, Bentley and Amanda for sharing this great night.  And this was only the beginning of an amazing evening!

Mustard and Herb Crusted Pork Loin with Roasted Winter Veggies
4 lbs Pork Loin
1/2 Jar Horesradish Mustard
3 oz Maple Syrup
1 bunch Fresh Marjoram
1 bunch fresh Rosemary
1 Bunch Fresh Thyme
2 red onions, rough chopped
1 white onion, rough chopped
1 head of garlic, peeled
1 bag of mixed mini sweet peppers

Preheat oven to 450.  Mix maple syrup and mustard in a bowl.  Coat the loin with the mixture and sprinkle with the fresh chopped herbs, salt and pepper.  Place veggies and more herbs in the bottom of a large roasting pan.  Place pork on roasting rack and insert into the roasting pan.  Place the whole thing in the oven and turn the heat down to 375.  Let roast for about 50 minutes or until it has an internal temperature of 140 degrees.  Let rest at least 15 minutes before slicing.

Apple Cider Gravy
4 cups apple cider
1/4 cup apple cider vinegar
4 cups vegetable broth
1 cup white wine
2 clove garlic
1/2 teaspoon fresh nutmeg
1/2 cup clarified pan dripppings from the pork roast

Put all ingredients except pan drippings into a medium sauce pan and let cook for about 30 minutes on medium low.  Once about 2 cups of liquid is remaining, add pork drippings.  Finish with a tablespoon of butter and serve over the pork loin.

Baked Cod with Shrimp Cream Sauce
5 filet of black cod, about 2.5 lbs
2 shallots, fine dice
4 cloves garlic, fine dice
1/4 stick butter
4 tablespoons of flour
1/2 cup vegetable stock
1 pint heavy cream
1 lb white shrimp, 25ct peeled deveined and halved long way

Preheat the oven to 400. Season cod with salt, pepper and olive oil then lay them flat on a greased, foil-lined baking tray.  Roast for about 15 minutes.  Remove with a spatula and place in a large serving tray.  Top with cream sauce.

In a medium sauce pan start the butter, shallots and garlic on medium heat and let cook until the onions are just turning brown.  Add flour and mix well, keep stiring for 10 minutes or until the flour begins to just get lightly brown.  Add the cream and the vegetable stock and mix well.  Let this cook for about 15 minutes or until reduced by half.  Now add the shrimp and let cook for 10 more minutes.  Serve over top of fish.

Sweet Potato and Roasted Pear Mash
4 medium sweet potatoes
1 barlet pear, halfed and destemmed
1/4 cup brown sugar
3 tablespoons of butter
3 tablespoons heavy cream
2 tablespoons salt
1 tablespoon pepper
1/2 tablespoon nutmeg

Wrap the potatoes with foil and roast in the oven at about 400 degrees for 40 minutes or until they are soft to the touch.  Roast the pear for about 20 minutes or until soft as well.  Peel the potatoes and the pear and whip it together with the other ingredients.  Make sure you mash everything together well and then whip it together with a whisk or large fork.

Tri-Color Salad with Pears and Hazelnut
1 head Raddicchio, sliced thin
1 large Belgian Endive, sliced thin
1 12oz container of baby arugula
3 oz hazelnuts, chopped and toasted
1/2 Bartlet pear, diced
White balsamic vinaigrette (1 part white balsamic, 1 part EVOO, 1 teaspoon mustard, salt&pepper)

I also tossed together a tomato and mozzarella salad, some fresh roasted beets, steamed broccoli and some sweet dinner rolls to round out the meal.

Thanks to everyone who helped.  2012 was a big year with many memorable events, however I think 2013 will be even better!

Buon Apetito!!!

Tomato and Fresh Mozzarella Panini

It doesn't get more classic then this vegetarian Italian style sandwich. I added some roasted red peppers, fresh basil and a balsamic spread to make it sing a bit. You do not want to press this sandwich for too long of you will get the tomatoes hot and that is never good; so put the balsamic spread, then the red peppers on the bottom, then tomatoes, then the basil and finally top with fresh sliced mozzarella and bit more balsamic spread. The balsamic spread is simply 2 parts mayo to one part balsamic vinegar mixed well. I also had a ripe Thai Guava and I sliced it, salted it and served on the side. Enjoy!

Caprese Salad (Tomatoes, Mozzarella and Basil)

This is my wife's favorite appetizer/salad. It probably America's favorite too by the sheer number of different restaurants that have one version or another on their menu. Here is my take on this amazingly popular and delicious dish. As always, quality ingredients are imperative.

Caprese Salad

2 fist sized heirloom tomatoes (beefsteak or garden tomatoes are great too)
2 balls of fresh mozzarella
1/4 cup fresh basil, torn (not chopped)
1 tablespoon fresh oregano, torn
2 oz extra virgin olive oil
1 oz balsamic vinegar
1 oz white balsamic vinegar
salt and pepper

Tear up the basil and oregano, I prefer tearing to chopping because by gently tearing you retain more of the delicate flavors of the herbs. Remove the core from the tomato. Slice each tomato into 5 equal size slices. Salt and pepper both sides of the tomato slices liberally. Slice each mozzarella ball into 4 equal sized slices. Alternate the tomatoes and mozzarella adding a bit of the fresh herbs on each layer. Top the stack with some fresh basil. Slowly pour the vinegars and olive oil over the whole stack with a spoon, making sure you hit each layer. Top with some more salt and pepper and serve.


This is a fast and reliable opener to any meal. It take under 15 minutes to make and requires no cooking. Also it always tastes amazing. What more can I say, Italians know how to eat. Buon Apetito!