Giuseppepaolo

What do you do when someone give's you a few pounds of figs? You make jam. Freezer jam to be more exact. And it's a lot easier than you'd think. Start off with clean, sterile jars, fresh fruit, pectin and sugar. Maybe a spice if wanna get fancy. And you're ready to go. This recipe was adapted from The Family Foodie, Vanilla Fig Freezer Jam Vanilla Fit and Pear Freezer Jam Printable Version 6 cups figs, quartered 2 cups bosc pears 4 cups granulated sugar juice from 1 lemon 1 box Sure Jell Fruit Pectin 1/2 tsp vanilla First things first (and this is a new thing for me). Place a small plate in the freezer. later on you'll use this to test the consistency of your jam. Stem the figs and cut them into quarters. Peel and core the pears and dice them. In a large pot, combine the figs, pears and sugar. Let sit for about 1/2 an hour (not over any heat). Once everything starts to look liquidy, add the lemon juice, Sure Jell and vanilla. Put the pot over a low heat and bring to

Last week in reviewing the Muy Bueno Cookbook we had the option of making Mushroom, Jalapeno, and Cilantro Salsa and/or Capirotada (Mexican Bread Pudding). I had planned on doing both and posting both, last week. I only got to do the salsa. I had purchased all of the ingredients for Capirotada, and was ready to make it when I discovered it's not something you can just "whip up". Not that it's labor intensive but there is some time (prep and rest) needed. I had to wait until the following weekend to make it. If you're not familiar with Mexican Bread Pudding, let me start off by saying it's not a custardy bread putting. There are no eggs or cream in the recipe. The bread soaks in this wonderfully amazing syrup thats made with piloncillo,. cinnamon, cloves and water. Piloncillo is sorta, kinda like brown sugar. I found mine at the Mexican market. It's sold in cones and is very hard. Have you ever come across those brown sugar 'stones' before and they

As I was thumbing through the recipes and reading the stories in Muy Bueno, I just happened to notice that 'Drinks' had a pretty thick chapter (A huge plus in my book) and when I saw this vibrant fuchsia margarita...I knew it was meant to be. I mean... look at that color! AND its a margarita. How perfect is that?! The Muy Bueno Cookbook is a complication of old-world northern Mexican recipes that span 3 generations. The stories and memories that are shared are touching and heart felt. They bring the recipes to life as the importance of family and tradition are expressed. The team that make up Muy Bueno include Evangilina and her daughters, Yvette and Veronica.  The three of them pay an incredible tribute to the grandmother in such a way that makes you wish you could've spent time in her kitchen, in her presence. Learning the old-world ways. But since that's not going to happen...lucky for us, Muy Bueno can bring those ways to your kitchen. This week I have chosen a re

There are a lot of different kinds of salsas running around out there. There's red tomato, tomatillo, strawberry, mango...etc etc. But have you tried Mushroom, Jalapeno, and Cilantro Salsa? Let me start off by telling you a little secret. Sometimes I get stuck on being a purist. I get attached to the original and am reluctant to embrace the new. I kinda have to mull it over....consider it....talk myself into it and then ease on in. It's not often that you'll see me among the first to jump on a bandwagon. With that said...in making this salsa....I was...timid. Not sure what to expect and how it would fill the roll that red tomato salsa has. Well...it doesn't. But that's not a bad thing. It has it's own roll. It's own flavors and it's own character. Once made...it's best after it has sat for a couple of hours and served at room temperature. It's even better the next day. I mean way better. Sitting here thinking about it, I want some with a tray of

Are you ready for this? I mean.....are you really ready for this?! This is a Bon Appetit recipe for a 3 layer cake. I didn't have a need for cake. So I decided to make cupcakes. Easier to share at work that way.....so I wouldn't have to eat them all myself. Cuz as good as these are...I would eat them all. They are the fluffiest, lightest cupcakes I have ever eaten in my life. Hands down! Be prepared though...there are a few steps. And a lot...I mean a LOT of beating. But it's all worth it. Trust me. Hopefully you have a KitchenAid stand mixer (unlike yours truly)...it will go by quicker than if you're using a handheld. Another thing...there are 3 parts to this cupcake. You have the cake part, the frosting...and then you have the crunchy topping. You can make the cake part (cupcakes) a day in advance. Everything else should be made the day you're going to assemble them. They store nicely in the fridge, covered. Just let them sit at room temperature for an hour befor

Are you familiar with Marx Foods ? They have some pretty cool fine foods and exotic spices. They sent me a few samples of some of their spices and asked me to participate in their Cocktail & Mocktail Mixology Contest. Of course when I said yes, I had no idea what spices they were going to send me. Wow...what a challenge. I got Fennel Pollen , Saffron Threads , Juniper Berries , Long Pepper , Dill Pollen and Dried Pineapple . (I had no idea spices came as "pollen") After reading up and doing some research on what flavors compliment each other, I came up with a couple fun drinks. Pineapple Express Cocktail Makes 2 cocktails 1 cup coconut rum 2 slices Dried Pineapple 1 pinch Fennel Pollen 2 shot pineapple juice club soda In a small bowl, combine the coconut rum, dried pineapple and fennel pollen. Cover and set aside until pineapple is tender. This could take several hours Remove the pineapple from the rum mixture and place one slice in each glass. Fill a shaker half way ful