Archive for December, 2015


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Wishing everyone, a wonderful Christmas and holiday season.

CookingwithMrC_MBWeb

My new children’s story picture book will be released right after the New Year. (January 2016) Pre-order it through “Mascot Books”.

http://mascotbooks.com/?x=20&y=11&s=cooking+with+mr.+c.&post_type=product

 

 

 

 

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Have You “Liked” “Cooking With Mr. C.” On Facebook?

Preheat oven to 400 degrees.
Take one bulb of garlic and put it on aluminum foil. Sprinkle with a little olive oil and sea salt. Wrap up and bake in oven for 30 minutes. Remove and let cool.
Ingredients:
2 whole tomatoes (sliced) (keep refrigerated)
1 lb. piece fresh mozzarella (sliced)
5 basil leaves (chopped)
sea salt
5 tbs. olive oil
3 cloves of cooked garlic
Directions:
1. On a platter, place sliced tomatoes and mozzarella. Sprinkle chopped basil and a little sea salt on top. (see photo)
2. In a food processor, put olive oil and cooked garlic (3 cloves). Beat for about a minute.
3. Drizzle olive oil over tomatoes and fresh mozzarella.
*You can keep the remaining bulb of garlic in the refrigerator.

CookingwithMrC_MBWeb

My new children’s picture storybook “Cooking With Mr. C.” is about to be released. Order it through Mascot Books.

https://mascotbooks.com/mascot-marketplace/buy-books/childrens-books/cooking-with-mr-c/

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Have You “Liked” “Cooking With Mr. C.” on Facebook?

Ingredients:
16 stuffing mushrooms
1 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
8 pieces of cooked crispy bacon (chopped)
1/4 cup olive oil
white wine ( I use a sweet Moscato wine.)
Directions:
1. Remove stems from mushrooms Rinse and dry mushrooms well.
2. In a large bowl, put bread crumbs, parmesan cheese, cheddar cheese, bacon and olive oil. Mix well.
3. Stuff mushrooms.
Preheat oven to 400 degrees.
4. Put mushrooms in a deep pan. Pour enough wine in pan that it covers mushrooms half way up.
5. Bake in oven for 15 minutes. Mushrooms should be tender.

CookingwithMrC_MBWeb

My new children’s picture storybook, “Cooking With Mr. C.” will be released right after the new year.  (January 2016) You can order it through Mascot Books. Check the link below.

https://mascotbooks.com/mascot-marketplace/buy-books/childrens-books/cooking-with-mr-c/

Dark Chocolate Espresso Biscotti

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Have You “Liked” “Cooking With Mr. C.” on Facebook??

Ingredients:
4 tbs. espresso powder
1 tbs. vanilla extract
2 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
3 large eggs ( beaten )
1 lb. dark chocolate (chopped) * a good brand
Directions:
Preheat oven to 350 degrees.
1. Mix espresso powder and vanilla extract.
2. In a large bowl, add sugar, flour, baking powder, and salt.
3. Add eggs and espresso and vanilla to flour. Mix well.
4. Cut dough in half. Shape each half into a 2 1/2-inch-wide, 3/4-inch-tall log.
5. Put parchment paper on a baking pan. Bake for about 20-25 minutes until dough is firm.
6. Let cool for about 25 minutes.
7. With a serrated knife, cut logs into 1/4-inch slices on the diagonal
8. Put biscotti, cut side down, back on baking sheets. (use parchment aper)
9. Bake for another 15 minutes until biscotti is golden brown.
10. Remove from oven and let cool for 2 hours.
11. Melt dark chocolate. Dip one side of the biscotti and let dry on wax paper. (You can put them on a pan and in the freezer for five minutes for chocolate to dry faster.)
*Keep in a sealed container.

CookingwithMrC_MBWeb

My New Children’s Picture Storybook, “Cooking With Mr. C.” is available.  Get it through Mascot Books and Amazon.

 

 

Italian Baked Clams

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Have You Liked “Cooking With Mr. C.” on Facebook?

ngredients:
3 (6 oz.) cans of minced clams in juice
3/4 cup bread crumbs
1 clove of garlic (chopped)
2 tsp. oregano (fresh preferred)
2 tsp. dried parsley
1/2 tsp. sea salt
2 tbs. parmesan cheese
2 tbs. of olive oil
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mix all ingredients.
2. Using premade (aluminum) clam shells, stuff each one. Depending on how much you stuff each one, you will need about 12 clam shells.
3. On a baking tray, put stuffed clam shells.
4. Bake in oven for 15-18 minutes or until tops of clams are slightly crispy.
Serve with lemon.

CookingwithMrC_MBWeb

“Cooking With Mr. C.”, my first children’s picture story book will be released in January 2016 through Mascot Books.

Stuffed Artichoke Hearts

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Have You “Liked” Cooking With Mr. C. on Facebook?

Ingredients:
2 cans of whole artichoke hearts (drained)
1/2 cup plain bread crumbs
1/2 cup grated parmesan cheese
1/4 cup pignoli nuts
3 slices of prosciutto (chopped)
1 tbs. fresh parsley (chopped)
1/4 tsp. black pepper
olive oil

Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mixed bread crumbs, parmesan cheese, pignoli nuts, prosciutto, black pepper, parsley and 3 tbs. of olive oil. Mix well. If crumbs are still a little dry, add another tsp. of olive oil. Mix well.
2. Stuff each artichoke heart. (see photo)
3. In deep baking dish, coat the bottom with a tbs. of olive oil. You can lightly brush the artichoke hearts with a little olive oil. Stand up all artichoke hearts and bake in oven for 12 minutes or until bread crumbs are slightly browned.
Serve hot.

CookingwithMrC_MBWeb

My first children’s picture storybook, “Cooking With Mr. C.” will be released in January 2016. It can be ordered through Mascot Books

Chocolate Dipped Pistachio Biscotti

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Have You “Liked” Cooking With Mr. C. on Facebook??

Ingredients:
3 cups all purpose flour
1/2 lb. butter or margarine
1 cup of sugar
2 eggs
3 tbs. sour cream
1 cup chopped pistachios
1 tsp. baking powder
1 tsp. baking soda
1 lb. piece of dark chocolate (melted)
Directions:
Preheat oven to 375 degrees.
1. In a bowl, cream butter and sugar. Add eggs and sour cream.
2. In a separate bowl, mix flour, baking powder, baking soda and pistachios. Then add it to the butter mixture.
3. Mix the dough into a ball. If sticky, add a little more flour. Dough must be soft. Form six loaves and put on a greased cookie sheet.
4. Bake for 20 minutes. Remove from oven and slice into 1 inch wide toast slices. Return to oven for 7 minutes on each side. (total of 14 minutes)
5. Remove from oven and cool.
6. Melt dark chocolate and dip one end of biscotti. Let dry on wax paper. Refrigerate for faster drying.
Makes about 3 dozen.

*Don’t forget, my brand new children’s picture storybook for kids and teachers, “Cooking With Mr. C.”, is available through Mascot Books and Amazon.

CookingwithMrC_MBWeb