Gaston Alive Magazine

Capellini pasta’s full name is Capelli d’angelo or ‘angel hair’ pasta. And Frutti di Mare are the fruits of the sea. This traditional dish is found all over Italy’s coastal regions. In this version I have substituted the traditional heavier fettuccini pasta for the lighter capellini. The sauce is light and the whole dish can be a perfect repast on the patio enjoying the sun setting with a nice glass of wine.

Ingredients

• Capellini pasta (figure about a cup per serving, cooked)
• Mussels (cleaned and de bearded) 5-6 per serving
• Shrimp (medium) 6-8 per serving
• 2 Sardine Filets
• 2 TBS Capers
• 1/2 cup Onion finely diced 1 clove Garlic thinly sliced
• 2 TBS parsley finely chopped 1 TBS Butter
• 2 TBS Olive Oil
• 1/2 cup White Wine
• 1/2 TSP of flour
• 1 TBS Lemon Juice

In a medium skillet melt butter and olive oil. Add sardine filets. Yes, sardines. Why? Because we are building layers of flavor and richness. When butter foams, add the diced onions and sauté till translucent. Add garlic, capers and parsley. Then sauté for two to three minutes. Mix flour with white wine and lemon juice. Add to mixture cook for a minute. Add shrimp, cover the skillet and cook till all shrimp are pink.

I have to admit, at this point I use prepared mussels sometimes. The prepared mussels I use come in a vacuum packed container and are already cooked. If using fresh mussels, steam them separately after they are cleaned and de-bearded. I encourage this to minimize any grit or mud that might be in the fresh mussels.

To serve, I place the pasta in the bottom of the bowl, layer the shrimp and mussels next, and top with the sauce, which should be slightly thickened. If it appears too thick, add a bit more wine. Finish the dish with a grating of parmesan and enjoy.

Ciao,
Glenn and Glenn

I know we have talked about Caprese Salad before, but I wanted to present this variation that has become very popular around my house. It’s easy and presents very well. The flavors meld in the salad and it offers options on how it can be used.

The ingredients remain the same in general but there are some variations.

• Cherry Tomatoes
• Mozzarella balls (about 1” in diameter usually prepared in olive oil)
• Fresh Basil Leaves
• Olive Oil (you can use the oil from the Mozzarella balls if they come that way) Balsamic Vinegar (preferably aged or infused)
• Salt & Pepper

I rinse the cherry tomatoes and cut them in half. The Mozzarella I use is already in one inch balls so I just cut them in half. You could use other ‘mutz’ and cut it down. The basil I cut chiffonade, which is a preparation method that literally means ‘made of rags’. The technique is to stack the basil leaves then roll and cut across the vein of the leaf in one eighth inch thick strips. With the basil chiffonade the thin strips mix well with the other ingredients to create a nice melding of flavors.

Since you can make the recipe for one or a dozen I won’t give measurements but more ratios, assume one quarter cup of tomatoes and an equal amount of mozzarella with 2-3 basil leaves (depending on size) with one half teaspoon each of oil and balsamic per person served as a side dish. Increase if the Caprese is playing a more prominently featured role.

This is a light, bright salad that is a hit especially at outdoor parties-and easy to prepare ahead. Enjoy!

Ciao,
Glenn and Glenn

This past Saturday I was at home (which is rare for me) for lunch. I was not feeling like eating the normal lunch items, and began rummaging through the pantry and refrigerator to find something to make. Lo and behold! All I needed was there! I was shocked, that there was no need to run out and buy any ingredients. The items I pulled out fit my craving for something fresh, a little healthy and that would fit with a nice glass of white wine, which was open in the refrigerator. This meal can be made for breakfast, lunch or brunch, and even a nice light dinner. It only feeds two, so if you want to serve more you should double this.

Recipe:

• 1 piece of Defrosted Puff Pastry ( I had one in the freezer and used the microwave – I don’t suggest that you do that)
• 2 Eggs Beaten with a Tablespoon of Milk
• 1/2 Cup Shredded Cheese (Choose your Favorite – I like Norwegian Jarlesburg)
• 1/2 Cup Pre-Cooked Vegetables (I had left over Broccoli and Spinach – Mushrooms would have been great also)

Feel free to add other items. If I had cooked bacon or some Proscuitto I would have added it. Like I said you can be as creative as you want, just think of those meats and vegetables that go well together.

Process:

Preheat oven to 425 degrees. Use a baking sheet and slightly roll out the defrosted Puff Pastry. Fold in the about 1⁄2 inch of the puff pastry to keep the ingredients from running out. Slightly prick the pastry so it does not puff up too much during baking. Pour in the egg mixture, sprinkle the vegetables, meat if using and cheese over top.
Place on the center rack. Keep an eye on your pastry if it starts to puff up too much and looks like the ingredients may run off, pop the air bubble. Bake for 15-20 minutes until pastry puffs and turns golden. Remove from oven (it will deflate).

Enjoy with a nice side salad.

Ciao, Glenn and Glenn

If you find you’re having guests tonight and have a couple of hours for something to chill, let me suggest making a little Italian gem called Panna Cotta – or literally cooked cream. Or if you have a party in a couple of days, but time right now, it is a great make ahead dish, as it stores well in refrigeration for several days.

This dessert originated in Northern Italy, the Piedmont, and it’s beauty is that it uses fresh ingredients in season. So if it’s time for raspberries or blueberries, or even peaches or no fruit at all, Panna Cotta has you covered. Because it uses gelatin and not eggs, it gives you the ability to infuse the recipe with just about anything, Coffee, Fruit, Spices, Extracts, etc.

Here is the basic recipe:

• 2 cups of heavy cream
• 1 cup of half and half
• 1/2 cup of sugar
• 1 teaspoon of Vanilla extract (or other flavoring)
• 2 packet of powdered Gelatin (use 1 packet if serving in a container)
• 3 Tbs water PER packet of Gelatin

Method:

Measure the water into your saucepan and pour the gelatin over the water let it absorb (5 minutes), meanwhile measure the other ingredients and combine with gelatin. Heat the mixture till the sugar is completely dissolved but do not boil.

If you are going to turn the Panna Cotta out to be free standing you have to lightly oil the ramekins or molds so they will release, I like to serve them directly out of small fruit cups or even Martini glasses because it’s just easier.

Let the hot milk mixture cool off the heat for 5-10 min if a skin forms just remove it prior to pouring into the ramekins. Let the ramekins cool for another 10 minutes then cover with plastic wrap and refrigerate for a minimum of 2 hours; chill 4 or more if you are turning them out to be free standing.

At this point if you have extra time, you can make a coulis or even sweet wine syrup to drizzle when served. Other options include some curls of chocolate, just fruit, a sweet coffee reduction just use your imagination. I have made them with spices at Christmas and with Hazelnut paste and fresh berries just the other week. The options are almost limitless because it is such a malleable dessert waiting to be shaped by your culinary wishes. (You could even do a savory version with onion to serve as a side)

Once cool, if serving free standing, run a sharp knife around the edge of the mold, and turn them over on the plate, if they are stubborn to release it’s a male Panna Cotta and you just have to soak it in some hot water for 30 seconds and try to turn it out again. Most men will do anything to stay out of hot water. Till next month.

Ciao’, Glenn and Glenn

I have been sitting on this recipe to send to all of you for several months. Earlier in the season, my family and I were attending a Panthers game and of course we were going to tailgate. Each family was asked to bring a side dish…so instead of doing the same old macaroni and cheese, I decided to put a twist on it. So here it is – the secret to my southern mac and cheese is Pimento Cheese.

Ingredients:

• 2 Shallots, peeled and chopped
• 3 Cloves of Garlic, chopped
• 3 Pieces of Bacon, diced, cooked, reserving
• 1 tablespoon bacon fat
• 2 Tbsp Flour
• 4 Cups Heavy Cream
• 1 Tsp chopped Fresh Thyme
• 1 Cup of Pimento Cheese
• 1 Cup of shredded Pepper Jack Cheese
• 1 Cup of shredded Cheddar Cheese Salt and Black Pepper
• 1 Pound of Pasta, cooked, your choice of elbow or penne
• 1⁄2 Cup of Panko Bread Crumbs
• 2 Tbsp Melted Butter
• 2 Tbsp Chopped Fresh Parlsey

Preheat oven to 350°. In a large sauté pan, sauté shallots and garlic with 1 tbsp of bacon fat, sauté until translucent. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9×13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac and Cheese with Panko mixture and bake uncovered until bubbling and lightly browned on top 20-25 minutes.

This southern mac and cheese is sure to warm you up on these cold winter nights!

Ciao’, Glenn and Glenn

This is the Holiday issue of Gaston Alive! and instead of our usual recipe this month I thought I would talk about a charitable event that is held every year in Mount Holly. The event is a wine tasting event where the proceeds go to Hospice of Gaston County. What an amazing cause and just as amazing are the individuals who dedicate their time and efforts. This is a great event where quite a few special people in the community work extremely hard to ensure that all that attend have an exceptional experience.

While the wines and foods are a great part of the evening, there is also a silent auction that is held. The silent auction has everything from works of art, to gift certificates to spas and restaurants. One of the silent auction items the last two years has been an evening of cooking provided by Cooking with the Glenn’s. Not to sound like I am bragging here, but we usually fetch a pretty penny. All of the proceeds that have been collected from the Cooking with the Glenn’s event have gone directly to Hospice.

This year we just recently were able to cook for the party of six that bid and won the evening with us (by the way they have been the top bidders the last two years). They are phenomenal individuals and we have really enjoyed cooking for them.

Here is our menu from this year’s dinner:

Cocktails
Lemon Drop Martini’s with an amuse-bouche of salmon

Appetizers
Selection of Wood Fired Italian Oven Flat Breads (Glenn has one at his house)!
Fig and Goat Cheese
Mushroom and Manchego
Pear with Sautéed Onion and Gorgonzola

Salad Course
Mandarin Orange, Goat Cheese and Shaved Fennel with
Mixed Baby Green Salad

Soup Course
Seven Mushroom Soup

Dinner
Pork Loin Chops Stuffed with Goat Cheese and Sundried Tomatoes, Creamed Spinach and Rosemary Roasted Fingerling Potatoes

Dessert
Chocolate Toffee Pecan Tart with a Crème Anglaise Sauce

Chocolate Toffee Pecan Tart with a Crème Anglaise Sauce

Ingredients

For the Dough:

• 1 cup all-purpose flour, plus more
  for dusting
• 1/2 cup Dutch-process cocoa powder 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, beaten

For the Filling:

• 1 1/2 cups pecan halves
• 10 tablespoons unsalted butter
• 6 tablespoons granulated sugar 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2/3 cup light corn syrup
• 1/4 cup packed dark brown sugar 3 large eggs, beaten
• 3 tablespoons bourbon

Directions

Make the dough: Pulse the flour, cocoa, confectioners’ sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea- size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.

Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.

Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)

Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

This year the Hospice event entitled Have a Heart for Hospice will be on Thursday, February 9th. Be on the look out for further information regarding this event in next month’s issue.

Have a very Merry Christmas and Happy New Year,
Glenn and Glenn