So what to have for dessert (and late night snacks) after the spaghetti all carbonara? I decided to try the recipe that came with the Adirondack Crunchy Granola I picked up at The Well Dressed Food Company yesterday.
Aptly named Adirondack Crunchy Granola Cookies, the recipe takes the traditional oatmeal cookie recipe, and with apologies to Emeril, kicks it up a notch. The addition of the mix from WDF makes them delicious. For Christmas I'd received a jar of WDF's Campfire Caramel Sauce, so we drizzled that over the still warm cookies. Perfect complement to a great cookie.
The cookies passed the stiffest test known to man- my mother approved, and if you know my mother like I know my mother, that's a big deal.
You see, I'd gotten off easy the last two nights. On Sunday while I was tearing the pellet stove apart, she made a pork loin that was nothing short of outstanding. Last night of course, we had hot pork sandwiches with french fries and gravy.
So tonight loyal readers it was my turn. Another first for this aspiring chef, spaghetti alla carbonara.
I adapted the recipe from Leite's Culinaria. For a weeknight it was easy to fix (under an hour) and needless to say, I had two helpings.
I substituted bacon for pancetta, other than that I followed the recipe as written. The blend of cheeses,
Parmigiano-Reggiano and Pecorino Romano, along with the subtle flavor of the bacon were perfect. Throw in some homemade italian bread and it's a very filling meal.
This recipe was a keeper.
Foods that is. Seeing that part of TupperCooks! mission is to highlight local dining and foods it was an easy choice to pick Well Dressed Foods for a post. What made it easy was A) It's located right here in Tupper Lake and B) They feature foods and products produced locally with an Adirondack flair.
Asked my buddy Mike earlier today. My response was nuthin'! This post is a digression from our primary mission, which is discussing food. This is the post that has to do with living in the Adirondacks.
You see our pellet stove, which is our primary source of heat stopped working on Thursday. Yup, just stopped. So I resolved to fix it as soon as possible. Being a world class, olympic quality procrastinator I made it until Sunday morning before a sincere effort was made.
To be straight up with you all, I was kind of hoping it'd fix itself. No such luck! I'd so rather be blogging or cooking or eating, but the stove called.
or Thursday's for Pizza Part 2 or our 2nd installment of Eating in the Middle of Nowhere......
Alrighty then- It's Thursday and it's my birthday, and Mom offers to take us out for dinner. No brainer there, also no cooking and no dishes for all parties involved. So we head off to Little Italy on Park St. in Tupper Lake.
I gotta admit, it's one of my favorite places to eat in Tupper. Why, you ask? Well, simply because it has great pizza IMHO.
For starters, garlic knots of course, with a little marinara on the side.
Those knots are for you Cait and Pat!
Antipasto, prior to the main course, of course.
Mom had the Fettucini Alfredo with shrimp.
My better half had linguini with clam sauce.
And I had pie. Yup, just like Dean Martin sang, When the Moon hits your eye like a big pizza pie, that's amore'!
And just to disprove a myth-You can have your cake and eat it too!
And so, here I sit, stuffed. Plenty of leftovers, which was planned. Pizza for breakfast, pizza for lunch....
Well, not quite nowhere, but it feels that way sometimes up in the mountains from a culinary standpoint. The Adirondack Park covers 6.1 million acres (9,400 Sq. Mi.) and has a year round population of 130,000 hardy souls.
Lots of trees and squirrels, not many people.
Tupper Lake is in Franklin County which has a population of about 51, 000 folks. Hamilton County, which is adjacent to Franklin has a population of a little more than 5000 people. Syracuse, NY by comparison has a little under 150, 000 people and covers a little under 26 sq. miles.
Fortunately we've got some fine restaurants with great chefs who serve up superb dishes in our area. By our area I mean about a 60 or 70 mile radius If you want it, you gotta go and get it!
Eating in the Middle of Nowhere (EMN) will endeavor to feature dining spots that are worth the trip, again and again....
For our first installment of EMN we'll head south 20 miles to Long Lake (Hamilton County) and feature The Cellar Restaurant
The Cellar is owned and operated by Eric and Brooke Hample along with their business partners Michelle and Ali Hamdan. Eric is the executive chef. He graduated from Paul Smith's College with a degree in Culinary Arts with a minor in baking. His specialties are his fabulous desserts. They have a wide range of foods on their menu.
In the Winter they're serving dinner from 4:30-8:00 pm on Wednesday and Thursday and 4:30-9:00 pm on Friday and Saturday.
They Feature Specials each night:
Wednesdays are "Wacky Wednesdays"
Jan. 27 is German Night
Feb. 3 is Ham & Scalloped Potatoes
Feb. 10 is Greek Night
Feb. 17 is Seafood Steam Pots
Feb. 24 is Lebanese Night
Thursdays are "Toasted Sandwich Thursdays"
Toasted (or not) Deli Sandwiches- Choose your favorites to build a fabulous sandwich!
*meats/salads, cheeses, vegetables, dressings and special sandwiches every week!
So you've all seen those goofy lottery commercials right? All it takes is a dollar and a dream- o.k., I've got a dollar and I've got a dream. So let's wax hypothetical here.
You convert that dollar to a ticket at the local lotto terminal. Stuff into your wallet and forget about it, because the last thing you won was a goldfish at the county fair in 1973, which your mother promptly flushed down the toilet because she was afraid the cat would knock the bowl over and eat the fish.
But, not this time! Hypothetically this time we win, let's say we win enough to pay off all our bills and take a cross country tour in one of those Winnebago things. Like this one...
Needs a paint job, but gets great gas mileage they say.
I think 20 million would do it, why be greedy?
Okey dokey, the post has pizza in the title, what does this fantasy about winning the lottery have to do with it? Glad you asked.
My first hypothetical cross country tour will take us to 8 spots around the continental US of A to taste the following 8 pies (from Adam Kuban's Top 8 Pizza's of 2009 @ Slice).
First stop- The Bronx for Louie and Ernie's Sausage and Onion Pie. Actually, this pie didn't make the top 8, it would have been #9, but who's countin'?
I need it (hypothetically) right now!
So our first hypothetical trip is planned. Want to join us?
Tonight's meal was a new recipe. Found a similar one on Allrecipes and modified it a bit. Simple enough for a weeknight.
Ingredients: Cream cheese (8oz., I used about 6)
3 boneless chicken breasts
3 or 4 cloves of garlic (chopped in my mini-processor)
4 slices of bacon (which I pre-cooked in the microwave for a minute)
Salt and pepper to taste
2 tbs. butter, melted
1. Preheat oven to 350 degrees
2. Mix the cream cheese, basil and garlic in a bowl
3. Butterfly the cutlets
4. Season the inside w/ salt and pepper
5. Spoon the mixture into the middle of the breasts
6. Fold/roll the chicken up, wrap 2 or 3 slices of the bacon around and insert toothpicks to hold
7. Place in the pan and brush with butter
8. Bake on 350 for 35 - 45 minutes or until it's nice and brown and juices run clear.
The finished product, with fresh steamed carrots and rice.
Tasty and pretty rich with the cream cheese, next time I'll probably try a different kind of cheese. Actually, there are a lot of different fillings one could try. Have to think about that one a bit........ Or I could just resort to the old standard, which never fails, Cordon Bleu. Oh well, off to the kitchen to bake some more bread.
Sitting here pondering a post and nibbling on some cheese and crackers I decided to post about cheese. Why cheese? Well, since you asked I'll have to tell you. Cheese is simply one of life's little pleasures. There are countless variations that serve as appetizers, alongside a meal or with dessert. And, what goes better with a fresh baked baguette thean a chunk of sharp cheddar?
In the summer when we spend time at our camp in Cape Vincent I frequently take the 10 mile ride into Clayton, NY where I visit Gold Cup Farms Cheese Store, home of River Rat Cheese.
Locally produced, it has a variety of cheeses that are of exceptional quality. I'm a big fan of sharp cheddars and their XXX Sharp is really tasty.
And naturally, if you're buying block cheese you'll need some cheese curds for the ride home. Love that squeak it makes on my teeth.
So if you're wondering what to get me for my birthday, or next Christmas, or the 4th of July you know....
or is it part 3? Not sure. But here's a play by play for the loaf I made as per the directions below. And what's very cool is that there is no kneading whatsoever. If you want to teach kids how to bake a great loaf this is the recipe to start with.