Thursday, December 8, 2011

Kid's Cavatelli With Broccoli and Cream Recipes

4‑5 cups broccoli florets and tender leaves
3 plump cloves garlic, minced
2 Tablespoons olive oil
1 pound fresh or frozen cavatelli (not the ricotta)
Grated parmesan to serve


Bring a large stockpot of salted water to the boil. Blanch the broccoli -- cook more than al dente stage, but not to a mush. Remove and shock in ice water to stop cooking. Keep water at a simmer. Use the same water to cook cavatelli.
Heat a large sauté pan with enough capacity to contain all of the sauce, broccoli and pasta over medium. Add the olive oil and garlic and cook over low heat, just to flavor the oil with the garlic. The garlic should not burn.
Meanwhile, cook the cavatelli per instructions al dente. Drain into a bowl, and add broccoli, some cheese and the garlic oil. Toss to combine and serve with plenty of grated parmesan on the side.

Monday, November 21, 2011

Thanksgiving Turkey Cake

1 Bundt cake in the flavor of your choosing, 8 inches in diameter and 3 inches deep
Chocolate Fudge Frosting in a pastry bag fitted with the #6 star tip
6 cups white, red, black, yellow, brown and orange Decorator's Buttercream, each in its own pastry bag fitted with the #126 rose tip
1/4 cup black Decorator's Buttercream in a parchment pencil


Fill the cake: Pipe the cake full of fudge frosting.
Shape the turkey: Use a serrated knife to cut the cake at one edge where the central hole meets the cake. Set the larger piece of the cake, frosting side down, on a doily-lined cardboard circle on your turntable. Pipe a dab of white buttercream and seal the small piece in place in front of the larger piece. Pipe white buttercream over any gaps between the two sections to create a smooth working surface.
Pipe the plumage: Pipe red buttercream around the high, open end of the turkey in a ruffle pattern. Moving toward the lower, narrower front end of the cake, pipe a ruffled black ring in front of the red, overlapping slightly. Continue in this way, piping overlapping ruffled rings of white, yellow, brown and orange frosting, until you have reached the very front (narrow end) of the cake, starting over with red if necessary. Be sure to finish with white at the very front of the cake. Then cover over the open back of the cake, (that is, where the frosting shows) with overlapping layers of frosting, ideally, orange, white, red and black.
Feather the frosting: Pull the edge of a cake icing spatula through the frosting at 1-inch intervals, starting at the back center-top of the cake and pulling all the way forward to the narrow, lower front to create a feathered effect in the icing
Pipe the break and comb: Using the white buttercream, pull up and out from the bottom front of the cake to make a beak. Use the red buttercream to pipe the comb. Use the parchment pencil to pipe the eyes.

Sunday, November 13, 2011

Cake Boss At Miller Auditorium

Valastro will share his story, about the business and working with family, and about how he makes his fabulous cakes, when he comes to Western Michigan University’s Miller Auditorium Thursday with his live show, “Bakin’ with the Boss.”

He said people wonder what he will do for two hours on stage. Well, he wondered the same thing when he did his first live show.

“I’ve got to be honest with you, with that first show, I was shaking in my boots. I thought I was going to have a panic attack,” Valastro said. “It was a sold-out show, and I thought, ‘Oh, my God, I’m going to bomb. They’re going to throw things at me.’ Then, I ran through the crowd and they made me feel like Jon Bon Jovi, like I was a rock star.

“As soon as I got on stage, I felt so comfortable, so cool, so chill.”

Wednesday, November 2, 2011

Icebox Cookies Recipes

Yield 40 cookies


4 cups all-purpose flour, plus more for flouring your work surface and hands

1¼ cups vegetable shortening (such as Crisco)

1¼ cups (2½ sticks) unsalted butter

1 cup powdered (10X) sugar

4 extra large eggs

¼ teaspoon salt

½ cup cold water


1 Put flour, shortening, butter, sugar, eggs and salt in bowl of a stand mixer fit with the paddle attachment. (You can use a hand mixer if you allow the butter and shortening to soften at room temperature before beginning).

2 Paddle at low speed until mixture resembles creamy cookie dough, about 3 minutes. It should be tacky and not run down side of the paddle when the motor is stopped. With the motor running on low, slowly add the water and mix until fully absorbed, about 2 minutes more.

3 Wrap the dough in plastic wrap and chill in refrigerator for 1 hour or up to 3 days, but do not freeze. Remove dough from refrigerator and let it come to room temperature before proceeding.

4 Position a rack in the center of the oven and preheat to 325 degrees.

5 This is very sticky, difficult dough to handle so you have to generously flour your work surface and your hands. After flouring, transfer half the dough to your surface and gently roll it into a log, reflouring the top of the dough as necessary as you work to keep it manageable. Work the dough into a 12-inch square, inch thick.

Tuesday, September 27, 2011

Cake Boss Buddy New York City Tours

Buddy kicked off his Bakin’ With the Boss Tour at Town Hall in New York City. He started the day on NBC’s Today Show, then a taping of the Rachael Ray show, followed by a book signing in conjunction with the release of his new book, Cake Boss: Stories and Recipes from Mia Famiglia, then Buddy did a 2 hour show at New York’s Town Hall! It was an incredible show filled with cake decorating, audience participation, and he told both touching and hilarious stories about his family.
After the show Buddy went to the lobby where he signed more books and posed for pictures with fans for over an hour! He took pictures and signed books with his fans for over an hour!
This morning he hopped on a tour bus and is headed for Schenectady, NY and he will be signing at The Book House of Stuyvesant Plaza in Albany, NY. The Cake Boss will be in 17 cities across the country this November for his Bakin’ with the Boss Tour!

Tuesday, September 20, 2011

Artichoke, Fresh Mozzarella, and Salami Sandwiches Recipes


Two 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmigiano cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Four 5-inch diameter or 6-inch long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green Olivada


Mix first 5 ingredients in medium bowl to blend.

Season to taste with salt and pepper.

Divide artichoke mixture among bottom halves of rolls.

Top with cheese, then salami.

Spread top half of each roll with 2 tablespoons olivada.

Place atop salami.

Press sandwiches lightly to compact and wrap each tightly in plastic wrap.

Refrigerate sandwiches at least 4 hours and up to 1 day.

Bakery in Red Hook Brooklyn

Baked was founded by Matt Lewis and Renato Poliafito who came from the world of advertising---Matt was a producer while Renato was a graphic designer. Their thoughts were never too far from cake and coffee, and slowly (even unbeknown to them) the idea for Baked was born.

Lewis wanted to open a bakery that celebrated American desserts beyond the cupcake, while Poliafito had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized and gritty section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.

While Baked is also well-known for its cookies, biscotti, homemade marshmallows, bars, tarts, pies and brownies, its cakes are also mouth-watering delights. They are old-fashioned with a twist of innovation. Cake varieties include classic coconut, tart lemon layer, green tea, grasshopper, caramel apple, Coca-Cola Bundt, chocolate malted, dark chocolate layer with vanilla icing, double-dark all chocolate and sweet-and-salty.

Friday, August 26, 2011

How to Tie-Dye Fondant Cake

Basically what you got to do is get different colors of fondant that you want and then roll them out into little logs and then twist them all together -- and keep twisting it with your hand. Then just knead it a little bit. But you can’t over-knead it. Just knead it six or seven times.

After that cut it in half down the middle and flatten it out and then roll it into a tie-dye pattern or marble or whatever you want to do.

Thursday, August 25, 2011

Black Forest Cake Recipes

1 package (2-layer size) chocolate cake mix plus ingredients to prepare mix
2 cans (20 ounces each) tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1‑1/2 teaspoons vanilla


Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; set aside.
Prepare cake mix according to package directions. Divide batter between prepared pans.
Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Prepare Frosting.
With long serrated knife, split each cooled cake layer horizontally in half. Crumble one split layer; set aside.
Reserve 1-1/2 cups Frosting for decorating cake. Place one cake layer on cake plate. Spread with 1 cup Frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of Frosting and cherry topping. Top with third cake layer.
Frost side of cake with remaining Frosting. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining Cherry Topping onto top of cake.

Combine 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl. Beat at high speed of electric mixer until stiff peaks form.

Tuesday, August 2, 2011

Lackawanna Center welcomed Carlo’s Bakery

Lackawanna Center is a 1.3 million square foot retail/office/industrial complex situated directly outside the Holland Tunnel in Jersey City, NJ. Located at 629 Grove Street and bordered by Jersey Avenue, Sixteenth Street, Eighteenth Street, and Marin Boulevard, the property is blocks from Hoboken and close to NJ Transit Light Rail and PATH trains. The 13 acre site also includes two ground level 300-car parking lots, additional parking on the second level, and an elevated rail trestle which runs three city blocks. The property’s eight-story building is comprised of reinforced concrete construction, brick exterior walls and glass windows with a floor thickness of 21” solid concrete at each level.

Over the last several decades, the property transformed from a single-use building to a multi-tenant complex. With current ownership in place since 1995, the property today features 30 diverse tenants with businesses ranging from printing, textile warehousing and moving and storage to retailers, internet technology, book distribution and event planning. In 2010 Lackawanna Center welcomed the arrival of Carlo’s Bakery, a 100-year old local business that is best known for its television program “Cake Boss” on The Learning Channel (TLC). Carlo’s Bakery leased 30,000 square feet on the property’s ground floor to construct a state-of-the-art baking facility, distribution center and new office headquarters for their planned business expansion.

Monday, May 30, 2011

Cake Boss cafe

TLC’s Cake Boss (Buddy Valastro) opened the Cake Boss Cafe at Discovery Times Square in NYC with a ribbon-cutting ceremony on 12 May 2011.

Though the store will only carry Valastro's smaller baked goods like; cannolis, lobster tails, and cupcakes, they will also feature branded items from 'Cake Boss”, Carlo's Bake Shop and Disovery Times Square.

Valastro has an order for a second season of "Kitchen Boss," his daily cooking show for TLC, and also is shooting a second season of "The Next Great Baker," a reality contest he hosts.

Sunday, May 1, 2011

Apple Snackin' Cake Recipe


2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar (light or dark)
1‑1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup neutral or light olive oil
scant 1/2 cup natural applesauce
2 large eggs
1 medium Granny Smith apple, peeled, cored, and cut into dice
2 medium Gala apples, peeled, cored and cut into medium dice
1/2 cup chopped toasted walnuts
1‑1/2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon


Preheat oven to 350°, center rack. Grease a straight-sided 9" x 13" baking pan.
In a large bowl, whisk together the flour, sugars, baking soda, salt and spices. In another bowl, whisk together the oil, applesauce and eggs. Add the wet ingredients, the apples and the walnuts to the dry ingredients, folding in with a spatula until everything is moistened and combined. This is very thick and very chunky – more apples to batter.
Spread an even layer in the prepared pan. Sprinkle with the cinnamon sugar. Bake 40-45 minutes or until clean in the center.
Let cool before cutting.

Chocolate Truffle Cake Recipe


1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries


Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.

Kitchen Boss Veal Osso Buco Recipe


6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)


The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.

For Gremolata:

Combine ingredients in a small bowl.

Saturday, April 23, 2011

Asparagus And Salmon

Asparagus, a member of the lily family, has been cultivated for more than 2,000 years. It's at its peak from February through June and is a good source of fiber, folic acid, and potassium.

Fresh young vegetables and succulent salmon make this an excellent speedy dish to prepare for special occasions, especially when home-grown asparagus is in season. Tiny leeks, tender asparagus and sugarsnap peas all cook quickly and look superb. Serve with boiled new potatoes for a memorable meal.

Tuesday, April 19, 2011

Cake Boss Italian Wheat Pie Recipes

Italian Wheat Pie

1 pound ricotta cheese
1 cup sugar
3 tablespoons orange blossom water
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
3 extra large eggs
1 pound cooked wheat berries, cooled (about 3 cups)
1 prepared Pasta Frolla
Pasta Frolla Ingredients:
2 sticks of butter, room temperature
1 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon honey
1/16 teaspoon baking soda
1/16 teaspoon baking powder
1/4 cup water, room temperature
2 cups all purpose flour


Preheat oven to 350° F.
In a large bowl with a wooden spoon, or in a stand mixer at a low speed with a paddle attachment, incorporate the ricotta cheese, sugar, orange blossom water and citrus zest.
When incorporated add the eggs one at time, mixing until fully incorporated.
When the eggs are fully incorporated fold in the cooked wheat berries until well mixed.
Pour mixture into a pie shell with Pasta Frolla. Top with top crust, or lattice top, Bake until puffed, golden brown and set, but not hard, in the center, about 1 hour. Allow to cool completely to room temperature before serving.

Pasta Frolla Recipe:

In the bowl of stand mixer fit with a paddle attachment combine butter and sugar at medium spread until the butter begins to get fluffy, about 3 minutes. Scrape down the sides with a rubber spatula to fully incorporate sugar.
To bowl add lemon zest, vanilla, honey, baking soda and baking powder. Beat together for 1 minute to fully incorporate. Scrape down the side of the bowl again if necessary.
To bowl add the water. Beat at medium speed to work in the water and create a batter, about 2 minutes. Add the flour and mix until the dough comes together, about 1 minute. Be careful to not over mix.
Remove from bowl, form into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes until well chilled.
When dough is read, separate 1/4 of the dough and set aside for the lattice topping. Roll out remaining dough to a 14-inch diameter and place in a 10-inch pie plate.
Roll out remaining dough to the same thickness and cut into 3/4-inch strips for a lattice topping.

Tip: If you want to give your pie crust a little flavor you can subsititute 1/2 cup almond or pistachio flour for 1/2 cup for all purpose flour in the pasta frolla recipe.

Kitchen Boss Rigatoni alla Vodka Recipes

Rigatoni alla Vodka Recipes


Extra virgin olive oil
1/2 small onion, chopped
6 slices prociutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves


Fill a large pot with water and bring to a boil.
Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.

Monday, April 18, 2011

Festive Easter Cookies


1 cup (2 sticks) butter, softened
2 cups powdered sugar
1 egg
2 teaspoons grated lemon peel
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
Royal Icing (recipe)
Assorted food colorings
Assorted sprinkles and candies


Beat butter and powdered sugar in large bowl at high speed of electric mixer until fluffy. Add egg, lemon peel and vanilla; mix well. Combine flour and salt in medium bowl. Add to butter mixture; mix well.
Divide dough in half. Wrap each half with plastic wrap. Refrigerate 3 hours or overnight.
Preheat oven to 375°F. Roll dough on floured surface to 1/8-inch thickness. Cut out dough using Easter cookie cutters, such as eggs, bunnies and tulips. Place cutouts on ungreased cookie sheets.
Bake 8 to 12 minutes or just until edges are very lightly browned. Remove to wire racks; cool completely. Prepare Royal Icing; tint with food colorings as desired. Decorate with sprinkles and candies.

Saturday, April 16, 2011

kitchen Boss Pork Loin with Apple Sauce Recipes

Pork Loin with Apple Sauce recipes


1 3 pound center-cut pork loin roast with cap fat
salt and pepper
1 tablespoon olive oil
1 large Spanish onion, thinly sliced
4 tablespoons butter, divided
3 Granny Smith apples, peeled, cored, each cut into 12 slices
2/3 cup brandy
2 cups veal or rich chicken stock
1/4 cup heavy cream


Make a shallow crosshatch in the pork’s fat cap. Season the pork well with salt and pepper. Let come to cool room temperature.
Preheat the oven to 375°. Heat a 14" ovenproof, straight-sided pan over medium-high heat. Add the oil. When shimmering, add the pork, fat side down, and sear, turning to brown on all sides. Turn the pork fat side up and cover with the onion slices. Roast the pork, 17-20 minutes per pound, or until a thermometer at the center registers 145° - approximately 40-50 minutes.
Place the pork, leaving the onions in the pan, on a platter and tent with foil to keep warm. Place the pan over medium-high and add two tablespoons of the butter. When melted, add the apples and saute 3-4 minutes. Add the brandy and tip to ignite (attention: LOTS OF FLAME).
Slide pan from heat and allow flames to burn away. Add the stock, turn to high and reduce by half. Swirl in the butter and cream.
Slice pork and serve topped with the sauce.

kitchen Boss Stuffed Mushrooms Recipes

Stuffed Mushrooms Recipes


2 dozen white button mushrooms, stems removed
2 teaspoons olive oil
1 shallot, minced
2 cloves garlic, pressed
1/4 cup white wine
kosher salt, to taste
black pepper, to taste
1/2 cup Italian breadcrumbs
1/2 cup plus 2 tablespoons parmigano reggiano cheese, grated
2 tablespoons italian parsley, chopped


Preheat oven to 400° Fahrenheit.
Using a food processor, or a sharp knife, finely chop the stems of the mushrooms.
In a large sauté pan over medium heat, sweat the shallots and the garlic until translucent and fragrant, about 5 minutes.
Add the chopped mushroom stems to the sauté pan and cook until the mushrooms release their water, about 7-10 minutes. Continue to cook until the water has evaporated, about another 2 minutes.
Season with salt and pepper. Add the wine to the pan, and cook for 1 minute. Remove from heat and place mixture into a large bowl.
To the bowl stir in the breadcrumbs, ½ cup parmigano cheese and parsley.
Using a spoon, fill the mushroom caps until well rounded on top. Place stuffed mushrooms in a 9 x 13 prepare glass baking dish. Grate 2 tablespoons fresh parmigano cheese on top of the mushrooms and drizzle with a little olive oil.
Bake in oven for 20-25 minutes until the mushrooms are cooked through and the tops are golden brown.

Pepper Steak Valastro Kitchen Boss Recipes

Pepper Steak Valastro Recipes


2 plump cloves garlic, pressed
1 tablespoon minced ginger
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons brown sugar
1‑1/2 teaspoons freshly ground black pepper
1.5 pounds flank steak
1 small onion, thinly sliced
1 green pepper, thinly sliced
4 scallions, sliced into 1/2-inch pieces
2 firm-ripe plum tomatoes, seeded, sliced thin
2 tablespoons neutral cooking oil
1 tablespoon cornstarch
1 tablespoon water


For marinade: In a large bowl combine garlic, ginger, soy sauce, sherry, brown sugar and black pepper.
Slice the flank steak in half lengthwise, then on a bias across the grain into 1/2-inch thick strips. Place into the bowl with the marinade and toss to coat well. Marinate at room temperature for 20 minutes.
Meanwhile, prepare onion, green pepper, scallions and tomatoes for the stir fry.
Heat a wok or a large sauté pan medium-high. Swirl in the vegetable oil. Raise the heat to high and add the beef, stir-frying quickly until just-browned, about 2 minutes. Remove with juices to a bowl.
To the pan add another swirl of oil and the onions and peppers. Cook over high heat until tender and just beginning to brown, about 3-5 minutes.
Add tomatoes as well as the beef back into the pan along with any accumulated juices. Continue to cook over high, until all is well combined
In a small bowl combine cornstarch and water and stir together with a spoon to make a slurry. Pour into wok, and stir. Cook until sauce comes back to a boil and thickens, about 2 minutes.
Serve with steamed rice.

TIP: Stir-frying is a very quick-cooking technique. It is very important to have all of your ingredients fully prepared and ready to go to stir fry properly. Also, this recipe works just as well with chicken or pork.

Kitchen Boss Fried Bocconcini Balls Recipes

Fried Bocconcini Balls Recipes


3 6 ounce packages of water-packed bocconcini mozzarella (roughly 18-20 pieces)
1 cup all-purpose flour
3 large eggs, beaten
1/4 cup finely grated pecorino
3/4 cup very fine, dry breadcrumbs
1/4 cup panko
1/2 teaspoon fine sea salt
neutral oil for frying
favorite smooth marinara sauce for dipping, warmed


Drain the cheese and place on a baking sheet or a plate lined with a double layer of paper towels. Place in the refrigerator to drain and dry for one hour.
In a small rimmed plate add flour. To a second combine eggs and pecorino.
In a third plate combine the two bread crumbs.
Lightly coat each piece of cheese in the flour, then dip into the egg mixture.
Allow the excess to drip back into the bowl and toss the cheese in the crumbs.
Fry in the hot oil until golden brown, a minute or two.
Remove to drain on a paper towel-lined plate. Serve with marinara.

Wednesday, April 6, 2011

Kitchen Boss Rack of Lamb Recipes

Rack of Lamb Recipes


2 racks of lamb, frenched
4 cloves of garlic, smashed
6 sprigs fresh oregano, bruised with the back of a knife
2 teaspoons kosher salt
freshly ground black pepper, to taste
1 tablespoon olive oil
1‑1/2 cups master breadcrumbs
3‑4 tablespoons Dijon mustard
Fresh Herb Salmoriglio:
1 plump clove garlic, minced
1 medium shallot, halved and shaved lengthwise
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/4 cup chopped Italian parsley
2 tablespoons chopped oregano
2 tablespoon chopped mint
salt & freshly ground pepper
1/2 cup best-quality extra virgin olive oil


1. Rub smashed garlic and oregano all over lamb racks making sure to cover the meat, bones and all. Season well with salt and pepper. Wrap lamb racks with the garlic and oregano in plastic wrap and refrigerate overnight. Bring to cool room temperature before proceeding.
2. Preheat oven to 400°. Heat a large sauté pan over medium-high heat. Add oil to the bottom of the pan and heat until the oil starts to shimmer and faintly starts to smoke. Add the lamb and sear until golden brown on all sides, about 3-4 minutes.
3. Remove racks to a sheet pan. With the rounded, meatier side spread Dijon mustard over the meat. Dip the meat in breadcrumbs, the Dijon will act as a glue, and coat the meat well in the breadcrumbs. Place back on the sheet pan.
4. Roast until medium rare, 130° F with a thermometer inserted to the middle, about 25 minutes. Allow meat to rest 10-12 minutes before carving.
5. Carve and serve with the Salmoriglio.

Fresh Herb Salmoriglio:

1. Place the garlic, shallot, balsamic, lemon juice and pinch of salt in a bowl. Turn to combine and let macerate 10 minutes before adding the herbs. Add the herbs and grindings of pepper; whisk in the olive oil.
2. Sauce will be quite piquant which is a nice counterpoint to the rich meat. Feel free to add more oil, if desired.

Chicken and Pesto Panini Recipes

Kitchen Boss Episode 34

Chicken and Pesto Panini Recipes


4 thin cutlets cut from one whole chicken breast (2 per half)
olive oil
1 clove garlic, smashed
8 x 1/2" slices from artisanal sourdough bread
4 tablespoons basil pesto
4 tablespoons sundried tomato pesto
8 thin slices provolone cheese


1. Salt the chicken and rub with the smashed clove of garlic. Drizzle with a little olive oil and turn to coat. Let rest 15 minutes.
2. Preheat a grill or cast iron pan medium-high. Grill the chicken cutlets until done. Let rest while preparing the sandwiches.
3. Preheat a panini grill according to manufacturer’s instructions. Spread 1 tablespoon basil pesto on four slices of bread. Top pesto with two slices provolone. Slice each chicken breast on the bias, and lay pieces from one breast each over the cheese. Spread one tablespoon sundried tomato pesto over the remaining four slices of bread and top the sandwiches, sundried side down. Brush tops of sandwiches with oil. Place on the panini pan, oiled side down, brush oil over the tops and grill until brown, crisp and the cheese is oozing.

Monday, April 4, 2011

Kitchen Boss Steak Pizzaiola Recipes

Steak Pizzaiola Recipes


4 12-ounce boneless ribeye steaks cut 1-1/2" thick
3 plump cloves garlic, minced and divided
3‑4 tablespoons olive oil
1 pound cremini mushrooms, wiped, trimmed and sliced thickly
Salt and fresh black pepper
1 medium red onion, peeled and sliced lengthwise
1 large sweet red bell pepper, seeded, pith removed, sliced 1/2" thick
1 large yellow sweet bell pepper, seeded, pith removed, sliced 1/2" thick
1/2 cup med-dry Italian white wine
1 28-ounce can plum tomatoes with juices, hand chunky-crushed, tough stem ends discarded
2 tablespoons chopped fresh oregano
1 tablespoon chopped Italian parsley


1. The night before: sprinkle the steaks with salt, rub with one clove minced garlic and a thin coating of olive oil. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. In a large sauté pan over high heat: swirl in a couple tablespoons olive oil. When shimmering, add the mushrooms and pinch of salt. Stir to combine and let the mushrooms cook high to medium-high, allowing to sear, caramelize and exude juices – a few minutes. Add the onions and peppers and a small pinch of salt. Continue to cook at the same heat, turning and tossing to get a little caramelization on the onions and peppers. Turn the heat down and add another minced clove of garlic, stirring to combine. Continue to cook, allowing the vegetables to soften until the peppers are a tender-crisp consistency. Add the white wine, turn up the heat and reduce until juices are syrupy. Add the tomatoes and juices and cook, stirring at a simmer until sauce is rich and flavorful. Pull off the heat, add remaining minced clove of garlic, the oregano and parsley. Check for salt and grind in black pepper to taste.
3. Heat grill and cook ribeyes until your degree of doneness. Let rest a few minutes and plate, smothered in the pizzaiola sauce.

Sunday, April 3, 2011

Kitchen Boss Smoked Salmon Risotto Recipes

Smoked Salmon Risotto


5 cups mild fish stock or light chicken stock, or a combo
4 tablespoons butter, divided
1 tablespoon olive oil
1/3 cup minced shallot
1‑1/2 cup Arborio rice
1/2 cup dry white wine
1/2 pound mild smoked salmon (Scotch or Irish), cut into dice
1/4 cup half n' half
1/2 cup parmesan, grated
2 large egg yolks
lemon wedges


1. Bring the broth to a gentle simmer in a saucepan. Heat the butter and oil in a 3-4 heavy pot over medium heat. Add the shallot and sauté a couple of minutes until tender.
2. Add the rice and stir with a wooden spoon, coating all of the grains with the fat. Add the wine, stirring, until it is absorbed. Start adding the stock, 1/2 cup at a time, stirring until each addition is almost completely absorbed before adding the next.
3. After 15-18 minutes, the rice should be al dente. Add remaining butter, the salmon, cream, parmesan and yolks, stirring very quickly to combine well.
4. Serve immediately plated with lemon wedges.

Nina's Ricotta Cheesecake Recipes

Nina's Ricotta Cheesecake Recipes


3 pounds whole milk ricotta cheese
1 cup sugar
4 large eggs, separated
zest of one lemon
1 teaspoon vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec as alternates)


1. Preheat oven to 400° - center rack. Butter a 9' spring from pan and place on a baking sheet.
2. In a stand mixer fitted with the paddle: Beat together the cheese, sugar, yolks, zest, vanilla and liqueur on medium until very smooth.
3. In another mixing bowl, whip the egg whites until soft peaks. Fold by thirds into the cheese mixture. Pour mixture into prepared baking pan and level.
4. Place cake in the oven and immediately reduce the heat to 350°. Bake one hour to one hour and 10 minutes. Cake will rise higher on the sides than the middle and will be set but jiggling in the center. Turn off oven and prop door open with a wooden spoon. Allow cake to cool completely in the oven. Refrigerate 3 hours to overnight before slicing.

Kitchen Boss Italian-style Potato Chips Recipes

Italian-style Potato chips


1 large russet potato sliced thin
Seasoning Mixture:
2 teaspoons Kosher salt
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons parsley
2 teaspoons rosemary


1. Heat a pot of canola oil to 375° Fahrenheit. Add about a handful of the sliced russet potatoes. Stir with a spider skimmer to prevent clumping, and cook for 5-7 minutes until the chips are golden brown. Toss potato chips in a paper towel lined bowl, and then sprinkle with seasoning mixture.

Tuesday, March 29, 2011

Kitchen Boss Fish Soup Sicilian Style Recipes

Fish Soup Sicilian Style Recipes


1/2 cup extra virgin olive oil
1/2 cup Spanish onion, diced
1/2 cup fennel bulb, diced
salt & pepper
2 plump cloves garlic, sliced
1/2 cup Italian white wine
1 14.5 ounce can plum tomatoes with juices, hand-crushed
2 boxes of seafood stock
2 pounds filet of white-fleshed fish, cut into 1"cubes
2 tablespoons Italian parsley, chopped
ciabatta bread, to dip
saffron aioli


1. Heat an 8 quart sauce pot over medium heat. Add the olive oil. When oil is hot, add the onion and fennel and a pinch of salt. Lower heat and sauté, 5-7 minutes until translucent. Add the garlic and sauté another minute. Pour in the wine, increase heat to medium until wine comes to a boil. Add the tomatoes. Let soup base simmer 5 minutes. Season with salt and pepper
2. Place the fish in the pot, making sure fish is all covered with liquid. Cover the pan and cook at a low simmer, five minutes. Remove lid – fish should be cooked through. Gently stir contents.
3. Serve in shallow bowls with grilled ciabatta bread and saffron aioli.

Kitchen Boss Mama's Chicken and Potatoes recipes

With some tasty and affordable ingredients Buddy creates dishes like Mama's Chicken and Potatoes,Pasta Fagiole and Fried Zucchini Patties.

Mama's Chicken and Potatoes recipes


1‑1/2 pounds medium to small Idaho potatoes, peeled, cut lengthwise, then into crosswise chunks
3 tablespoons olive oil, plus extra
1‑1/2 teaspoon kosher salt, plus extra
Fresh ground black pepper
1 medium Spanish onion, thinly sliced lengthwise
4 plump cloves garlic, thinly sliced
1 teaspoons Italian seasoning, plus extra
1 cup rich chicken stock (or water)
6 chicken thigh/leg quarters
1 (28-ounce) can plum tomatoes, mashed
1 cup peas, frozen or canned


1. In a roasting pan, spread out the potato pieces, drizzle a little olive oil and season with salt and pepper. Roast for about 15 to 20 minutes.
2. Remove potatoes from the oven and add the onions and garlic. Sprinkle some salt, seasoning and pepper. Pour stock over all. Lay in the chicken thighs over mixture, pushing potatoes around the chicken pieces, on top of the onions is okay.
3. Drizzle a little olive oil over each piece of chicken, followed by a sprinkle of salt and Italian seasoning. Bake for 30 minutes. After 30 minutes, spoon some of the pan juices over chicken pieces and push/turn the vegetables. Top with the tomatoes and peas and bake another 30 minutes.
4. Remove chicken to platter, stir vegetables to coat well in juices, spoon over and around chicken pieces to serve.

Sunday, March 27, 2011

Fluffy Pancakes with Bacon

A breakfast menu, featuring a Hoboken-style frittata; pancakes with bacon; waffles with a hazelnut spread; and homemade chocolate milk.

Fluffy Pancakes with Bacon


Fluffy Pancakes:
1‑1/4 cups all purpose flour
Big pinch sugar
2 teaspoons baking powder
Scant 1/2 teaspoon fine sea salt
1 large egg
2 tablespoons butter, melted and slightly cooled
1 cup milk (whole or 2%)
Butter for greasing griddle
Real maple syrup
1 12-ounce package applewood-smoked uncured bacon, such as Niman Ranch


Fluffy Pancakes:

1. Whisk dry ingredients together. In large bowl, whisk the eggs, whisk in butter and milk. Add dry ingredients to wet, stirring with wooden spoon until almost smooth.
2. Heat a large cast iron skillet or griddle. Lightly grease griddle with butter. Scoop batter by 1/4 cup to form pancakes. Turn when bubbles appear on top. Cook until browned and set on other side. Serve with butter and real maple syrup.


1. Lay strips of bacon in cold large, cast iron skillet. Turn heat to medium. Slowly cook bacon, turning as needed, to desired degree of doneness. Remove bacon when cooked, drain on paper towels.

Polenta Cakes With Goat Cheese and Shiitake

Italian finger foods, including grilled oregano-chicken skewers; polenta cakes with goat cheese and shiitake mushrooms; sausage pigs-in-a-blanket; and classic biscotti.

Polenta Cakes With Goat Cheese and Shiitake


3 cups chicken stock
1 cup fine polenta
1/2 teaspoon salt
1/2 cup soft herbed goat cheese
2 tablespoons butter
heaping tablespoon chopped Italian parsley
1 tablespoon oil
4 ounces medium to small shiitake mushrooms, sliced
1 small garlic clove, minced
pinch salt
picked thyme


1. Grease a 8" straight-sided baking pan with a flavorful olive oil. Bring the stock and salt to a simmer in a deep heavy pot. Stream in the polenta, whisking. Switch to a wooden spoon and cook, slowly until polenta is cooked and pulling away from the insides of the pot -- 20-40 minutes. Remove from heat and stir in the butter and 1/4 cup goat cheese. Combine well. Fold in the parsley. Pour polenta into the prepared pan, level, wrap in plastic and chill well until firm.
2. Turn polenta out onto a cutting board, trim sides and cut into 1" x 1" cubes. Allow cubes to come to room temperature.
3. In a small non-stick sauté pan, heat the tablespoon oil. Add the shiitakes, a pinch of salt and sauté a few minutes until tender. Add the garlic and sauté another 30 seconds. Pour onto a plate and allow to cool down before handling.
4. Either pipe or spoon a tiny bit of goat cheese on each polenta cube. Top with a slice of shiitake, and tuck in a little pluck of thyme.

Tuesday, March 22, 2011

Vanilla Cake Recipes

This is a home-cook-friendly version of the recipe I adapted from my father’s old formula for an American-style vanilla cake. At home, as at Carlo’s Bake Shop, it will produce the same moist cake and perfect grain every time.

The custard cream is optional. If you want the cake to be supermoist and dense, you need it, but it will be delicious without it. (It doesn’t affect the yield very much because the custard itself doesn’t rise.) You might be surprised to learn that I use vegetable oil to take the place of the liquid shortening we use at the bakery, but it replicates the effects better than I ever could have imagined before testing recipes for this book.

Use this cake as the basis for everything from birthday cakes to strawberry shortcake.

Be sure the batter is at the indicated temperature before baking or the cake will crown and crack.


2 1/2 cups cake flour, plus more for flouring the cake pans
2 cups sugar, plus more for unmolding cake
2 cups Italian Custard Cream, optional
3/4 cup vegetable oil
2 1/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 extra-large eggs, at room temperature
1 cup whole milk
Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable oil may be substituted


1. Position a rack in the center of the oven, and preheat the oven to 350°F.
2. Put the flour, sugar, custard cream, if using, vegetable oil, baking powder,vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (If you don’t have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not overmix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
3. With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake.
4. With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (Test by plunging a kitchen thermometer into the center of the batter; if it is too warm, put the bowl in the refrigerator for a few minutes; if too cool, let it rest at room temperature.)
5. Grease two 9-inch cake pans (2 inches high) with the butter, and flour them.
6. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.

Fennel, Herb and Garlic Roasted Pork

Who says Italian food is all about the pasta? Today, Buddy is making some mouth-watering Italian meat dishes like Lemony Lamb Chops, Roasted Pork Loin and Steak Buddy Style.

Fennel, Herb and Garlic Roasted Pork


1 2-1/2 to 3 pound boneless center-cut pork roast with layer of fat on top
1 tablespoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
4 garlic cloves, 2 sliced (8-10 slices), 2 minced, divided
8‑10 small or torn sage leaves (similar in size to garlic slices), plus 8 whole leaves for finishing
8‑10 plucks of fresh rosemary
4 tablespoons olive oil
2 tablespoons olive oil
1/4 cup white wine
1/2 cup rich chicken stock
2 tablespoons butter


1. Cut 8 to 10 slits in the top of the pork roast. Poke 1 each garlic slice, sage leaf and rosemary pluck in each slit. Grind the fennel and coriander seeds in a mortar and pestle or spice grinder. Combine ground spices with the salt and pepper. Rub the mixture all over the roast. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. Preheat oven to 400°, middle rack. Heat a large cast iron pan over medium high heat. Add the olive oil. Quickly sear the pork on all sides. Place in oven and roast, 20-30 minutes or until an internal temperature of 130°.
3. Remove pork from pan to a plate and let rest while making the pan sauce. Place the pan over medium heat. Add the minced garlic and sage leaves, cooking about 30 seconds. Pour in the white wine and let bubble and reduce. Add the stock and allow to reduce by half. Remove from heat and swirl in the butter. Pour any accumulated juices from the pork into the sauce. Slice pork and pour over sauce.

Sunday, March 20, 2011

Baby Lamb Chops With Lemon, Garlic and Rosemary


12 baby lamb rib chops, approximately 2 pounds
kosher salt
strips of zest and juice from one lemon
4 cloves of garlic, pressed
2 pinches red pepper flakes
1 teaspoon cracked black pepper
2 tablespoons chopped rosemary
4 tablespoons olive oil
2 lemons, cut in half across the equator


1. Season the rib chops on both sides with kosher salt. In a large bowl, whisk together the lemon zest, juice, garlic, red and black pepper. Whisk in olive oil. Add the chops and turn coating well with the marinade. Only allow chops to sit in this acidic marinade for as long as it takes to preheat a grill.
2. Heat your grill. Grill chops, approximately 3-4 minutes on each side. As chops grill, grill the lemon halves, cut side down. Serve with the chops.

Sunday, March 13, 2011

Kitchen Boss Spaghetti Carbonara Recipes


8 ounces extra-thick bacon cut into lardons
1 large egg plus 1 yolk
1/2 cup grated Locatelli pecorino
1/2 cup heavy cream
1 pound spaghetti
1/2 cup thawed frozen peas
few gratings nutmeg


1. Start a large pot of salted water to boil.
2. Whisk together the eggs, cheese and cream in a small bowl. Start the bacon in a cold large skillet, turn up heat to medium and cook until browned and crisp. Meanwhile, start cooking the pasta. Have a large bowl ready for the pasta and sauce.
3. When the pasta is al dente, quickly drain and place in the waiting bowl. Toss in the egg mixture. Scoop the bacon and a few tablespoons of the rendered fat into the pasta and toss to coat. Add the peas, toss. Finish with several gratings of nutmeg.

Monday, March 7, 2011

Kitchen Boss "Italian" French Toast Recipes


1 2 pound loaf panettone
4 large eggs plus 2 yolks
1‑1/2 cup half n' half
1/4 cup amaretto liqueur
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
zest grated from one orange
5‑6 tablespoons butter, as needed


1. Remove paper from panettone. Divide loaf into quarters, wrap and put away one quarter. Slice each quarter into two 1" thick slices – you will be slicing off a rounded side on each quarter – eat, save or discard. You will have six, tall, 1" thick slices.
2. In a large bowl, whisk together the remaining ingredients except for the butter. Heat a large sauté pan – one large enough to comfortable hold three slices without crowding. Add butter and heat until fragrant and foaming.
3. Dip each piece of panettone into the egg mixture, about a "five count" for each side. Let excess drip from the bread back into the bowl. Fry three pieces at a time, maintaining a low, steady heat, cooking until each side is browned – approx 3 - 4 minutes per side. This yields a tender, custardy interior with a crispier exterior. Add butter as needed and repeat with remaining three slices of panettone.
4. The bread is quite sweet as is. Suggested serving: topped with butter-toasted sliced almonds and a dusting of 10x sugar.

Wednesday, March 2, 2011

Italian Cuisine (Fish Recipes)


Juice of 2 lemons
3 large artichokes
8 tablespoons olive oil, divided
2 cloves garlic, minced
1 whole red snapper or sea bass (about 2 pounds), gutted and scaled with head and tail intact
Salt and black pepper
3 small sprigs fresh rosemary, divided
1 tablespoon finely chopped fresh parsley


1. Pour half the lemon juice and squeezed lemon halves in large bowl. Fill bowl half full with cold water; set aside. Reserve remaining lemon juice.
2. To prepare artichokes, bend back dark outer leaves and snap off at base. Continue snapping off leaves until bottom halves are yellow. Cut 1-1/2 inches off tops of artichokes; trim stems to 1 inch. Peel tough green layer from stem and base. Cut artichokes lengthwise (from tops) into quarters; place quarters in lemon water to help prevent discoloration.
3. Working with 1 artichoke quarter at a time, remove small-shaped heart leaves from center by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon. Cut artichoke quarters lengthwise into thin slices. Quickly return slices to lemon water. Repeat step with remaining artichoke quarters.
4. Drain artichoke slices. Heat 6 tablespoons oil in large skillet over medium heat until hot. Add artichokes and garlic. Cover; cook 5 minutes until tender, stirring occasionally.
5. Preheat oven to 425°F. Rinse fish; pat dry with paper towels. Season fish inside and out with salt and pepper. Place in baking pan.
6. Stuff fish cavity with as many artichoke slices as will fit and 1 sprig rosemary. Arrange remaining artichoke slices and 2 sprigs rosemary around fish.
7. Combine reserved lemon juice, remaining 2 tablespoons oil and parsley; drizzle over fish. Bake 30 minutes or until fish begins to flake when tested with fork, basting occasionally with pan juices.

Monday, February 28, 2011

Kitchen Boss Perfect Pot Roast Recipes


2‑1/2 ‑ 3 pounds boneless chuck roast
1/2 pound pancetta, cut into 1/4" dice
4 peeled and smashed cloves garlic
1 medium Spanish onion, peeled and sliced lengthwise
1 large stalk celery cut widthwise into 1" pieces
1 bunch slender carrots peeled and halved widthwise, then lengthwise (4 longish pieces from each carrot)
2 cups Chianti or other dry red Italian wine
1 cup homemade (unsalted) chicken or beef stock or water
1/2 tablespoon balsamic vinegar
pinch sugar
1 14.5 ounce can diced tomatoes
1 sprig rosemary
2 tablespoons chopped Italian parsley
neutral oil
egg noodles, cooked and tossed with butter and chopped parsley to serve


1. Ahead of time, salt the roast on all sides, wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. Preheat oven to 300. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of neutral oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.
3. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.
4. Add the pancetta, onion, celery and garlic cloves with a pinch of salt and saute until vegetables soften. Add the wine, stock, tomatoes, pinch of sugar, pinch of salt, some grindings of pepper and the vinegar. Bring to a boil, scraping browned bits from bottom of the pot into the sauce. Simmer high for a couple of minutes until liquid reduces almost by half. Snuggle the meat back into the pot with the rosemary and parsley, the liquid should come at least halfway up the sides of the roast, add more if needed. Bring to a boil, put the lid on the pot and place in the oven to roast for one hour.
5. After one hour, turn the meat over and replace the lid. Continue to roast another hour. At the two hour mark, turn the roast again and add the carrots, submerging in the pot liquid. Cover and roast an additional 30 to 45 minutes. The roast is done when it is fork tender.
6. Remove the meat and carrots to a platter. Return pot to the burner and on high, stirring, reduce until pot liquid reduces to desired consistency. Check seasoning. Stir in fresh parsley.
7. Serve roast sliced with pot gravy and carrots.

Friday, February 25, 2011

Kid's Cavatelli With Broccoli and Cream Recipes Kitchen Boss


4‑5 cups broccoli florets and tender leaves
3 plump cloves garlic, minced
2 Tablespoons olive oil
1 pound fresh or frozen cavatelli (not the ricotta)
Grated parmesan to serve


1. Bring a large stockpot of salted water to the boil. Blanch the broccoli -- cook more than al dente stage, but not to a mush. Remove and shock in ice water to stop cooking. Keep water at a simmer. Use the same water to cook cavatelli.
2. Heat a large sauté pan with enough capacity to contain all of the sauce, broccoli and pasta over medium. Add the olive oil and garlic and cook over low heat, just to flavor the oil with the garlic. The garlic should not burn.
3. Meanwhile, cook the cavatelli per instructions al dente. Drain into a bowl, and add broccoli, some cheese and the garlic oil. Toss to combine and serve with plenty of grated parmesan on the side.

Buddy's Chocolate Chip Cookies Recipes


2 sticks butter (1 cup), room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon vanilla
2 extra-large eggs, room temperature
2‑1/4 cups all purpose flour
1/2 teaspoon cinnamon
2 cups semi-sweet chocolate chips or chunks
1/2 cup milk chocolate chips or chunks


1. Preheat oven 350°, middle rack. In a bowl, whisk cinnamon into flour. In a stand mixer with paddle, put butter, both sugars, baking soda, salt and vanilla. Beat medium just until ingredients come together as a mass.
2. Add eggs, one at a time, until fully incorporated, stopping to scrape sides as needed. On low, add flour and cinnamon and beat just until incorporated. Add chips and beat just until incorporated.
3. On 1-2 baking sheets lined with parchment, drop batter by heaping tablespoon, up to 15 per sheet. Bake 13-15 minutes, turning midway until just golden brown on edges. Let cool on racks.

Thursday, February 24, 2011

Kitchen Boss Grandma Maddalena's Sausage Lasagna Recipes


1/4 cup extra virgin olive oil
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 pound hot Italian sausage, casing removed
4 teaspoons minced garlic
1/2 teaspoon dried oregano
2 Tablespoons tomato paste
1 28-ounce can Italian peeled tomatoes, finely chopped, juices reserved
2 28-ounce cans tomato puree
Salt and freshly ground pepper
3 pounds fresh ricotta
1/4 cup finely chopped flat-leaf parsley
2 Tablespoons finely chopped basil
1‑1/2 cup grated parmesan cheese, 1/2 cup set aside
1‑1/2 pound fresh mozzarella, shredded, 1/2 cup set aside
2 large eggs beaten
1 pound fresh lasagna sheets or dried lasagna noodles


1. In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (that has been removed from its casing) and cook until nicely browned. Add garlic and oregano and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add tomatoes with their juices and the tomato puree, season with salt & pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
2. In large bowl, combine the ricotta with the parsley, basil, 1 cup of the parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
3. Cook the lasagna noodles. Fresh pasta and no-cook lasagna do not require any pre-cooking. Dry, curly-ridged lasagna noodles only need 3 minutes pre-cooking time: boiled in abundant salted water, drained, rinsed in cold water and dried between towels.
4. Preheat the oven to 375°. Spread 1 cup of the sauce in the bottom of a 9-by -13 inch glass baking dish. Line the dish with overlapping noodles. Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles. Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce -- there may be some sauce remaining -- save for another use. Toss the remaining mozzarella with the remaining parmesan and sprinkle over the lasagna.
5. Bake the lasagna for about 45 minutes up to one hour, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Tuesday, February 22, 2011

Kitchen Boss Veal Saltimbocca Recipes


8 slices milk-fed veal cut for scallopine, approximately 1 pound
8 thin slices fresh mozzarella
8 slices prosciutto
8 large sage leaves
2 Tablespoons olive oil
3 Tablespoons butter
1 Tablespoon flour
1/2 cup dry Italian white wine
1/2 cup rich homemade chicken stock


1. Salt the pieces veal on each side. Lightly pound each piece of veal between plastic wrap. Lay a piece of mozzarella, then a sage leaf. Lay a prosciutto slice on each piece of veal -- some overhang is fine. Weave a toothpick in and out to secure.
2. Heat a large skillet med-high. Add the oil and two tablespoons of butter. When hot and foaming, add the veal, prosciutto side down in two batches of four. Saute the veal on high each, about one minute each side to brown. Remove to a platter and repeat with next batch.
3. Add the flour to the pan and cook until tan in color. Add the wine and stock to the pan, cooking on high to scrape up brown bits and reduce by half. Remove from heat and whisk in remaining tablespoon of butter. Remove toothpicks from veal, pour hot sauce over all.

Saturday, February 19, 2011

Kitchen Boss Fettucini Alfredo Buddy Style Recipes


1‑1/2 cups best-quality heavy cream, room temperature
6 Tablespoons best-quality sweet butter, room temperature
1‑1/2 cups parmagiano reggiano, grated powder-fine, plus extra for table service
Few gratings fresh nutmeg
1 pound egg fettucine, the thinnest fresh, or dried pasta nests


1. Start a large pot of well-salted water to boil.
2. In a saucepan, heat the cream to a simmer for about 5 minutes. Add the butter, cheese and nutmeg and stir to combine. Turn off heat and set aside.
3. Cook pasta until al dente. Turn into a colander, give one shake add to cream sauce. Turn pasta to coat and melt butter. Pasta should be just-coated with a glossy cream. Remove from heat and plate immediately, Passing with extra cheese, if desired.

Kitchen BossTiramisu Recipes


2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder


1. Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
2. Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
3. Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
4. One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
5. Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.

Thursday, February 17, 2011

Kitchen Boss Sunday Gravy Recipes


1 pounds link sweet Italian sausage
1 pound meaty lamb neck bone, cut into 2 inch pieces
1 recipe meatballs (see recipe)
1 recipe Braciole (see recipe)
1 large onion, diced
5 garlic cloves, pressed
1 Tablespoon fresh oregano, chopped
2 Tablespoons basil, chopped
6 teaspoons sugar
3 28 ounce cans plum tomatoes
3 28 ounce cans crushed tomatoes
1 can filled with water


1. Heat a large stockpot over medium heat. Lightly salt the lamb neck bones. Add enough oil to coat the bottom of the pot. Add the neck bones to the pot, sear them on all sides until golden brown. Remove the neck bones and set aside. Add the sausage links to the pan, sear them on all sides and then remove and set aside. Sear the Braciole in the pot as well. Once seared on all sides, remove from the pot.
2. Build the sauce in the stockpot. First add in the onions to sauté for a few minutes. Then the garlic, basil and oregano, add in the cans of tomatoes, water and sugar. Allow the sauce to come to a boil, reduce to a simmer and add back all of the seared meats, as well as the meatballs.
3. Allow sauce to simmer 3-4 hours, stirring occasionally and making sure nothing is scorching on the bottom of the pot. When done to your taste, with tongs, remove all meats to a platter. Stir sauce and reduce if necessary. Taste and correct for salt, if needed.
4. Slice the sausage into serving portions. Remove string from braciole and slice into portions. Leave neck bone to pick through for those who wish to do so.
5. Serve sauce with cooked pasta and grated cheese. Offer platter of meatballs and sliced meats.

Kitchen Boss Baked Sausages with Savory Onions Recipes


6 fat links sweet Italian sausage with fennel, approximately 2 pounds
1 bulb fennel, trimmed, halved, cored, cut lengthwise in thin slices
2 medium Spanish onions, halved, cut lengthwise in thin slices
2 cloves garlic, minced
Olive oil
4‑6 sprigs fresh thyme
1‑1/4 cup rich (unsalted) chicken stock
3/4 cup Italian white wine
1 teaspoon salt
1 Tablespoon brown sugar
1 Tablespoon Dijon mustard
Black pepper


1. Preheat oven to 400°. Prick each sausage several times to prevent bursting. Heat a Dutch oven large enough to accommodate the sausages in one layer over medium. Add sausages and brown on both sides – no need to cook through. Remove to a plate. Add another tablespoon of oil and add the fennel, onions, garlic, thyme and salt. Reduce heat and sauté, slowly, until soft, translucent and taking on color -- 10-15 minutes. Add the brown sugar and stir 30 seconds. Add the stock and wine. Bring to a boil and let reduce by half.
2. Put sausages back into the pot and bake 30 minutes. Remove pot, and platter sausages. Swirl mustard into the onions, check salt, correct, and add grindings of black pepper. Pour onions over sausages. Garnish with sprigs fresh thyme, if desired.

Wednesday, February 16, 2011

Kitchen Boss Roasted Prime Rib


1 single bone cut prime rib, 2 1/2 - 3 pounds, preferably with nice fat cap of at least 1/4" thick
1/4 cup chopped white onion
4 plump garlic cloves, roughly chopped
2 Tablespoons olive oil
1 Tablespoon chopped rosemary
1 Tablespoon chopped Italian parsley
1 Tablespoon coarse-ground black pepper
1/2 teaspoon red pepper flakes
1 Tablespoon coarse kosher salt, plus additional


1. The night before: In a processor or blender, pulse to a rough paste the onion, garlic, oil, rosemary, parsley, pepper and red pepper flakes. Rub the roast well with the kosher salt on all sides. Rub the roast with the herb paste and wrap well in plastic. Refrigerate overnight.
2. Unwrap the roast and wipe off the rub with a paper towel -- does not need to be perfect. Bring roast to cool room temperature.
3. Preheat oven to 450°, middle rack. Place the meat, bone side down, in a lightly oiled shallow roasting pan, just large enough to comfortably hold the meat. Sprinkle the fat cap with salt and some grindings of black pepper. Roast for 20 minutes. Reduce heat to 325. Continue to cook until meat reaches an internal temperature of 130 (med-rare), approximately 20-30 mins. (start checking after 15 mins. Let meat rest 15 minutes before carving. Serve with natural juices or a simple horseradish sauce.

Kitchen Boss Green Salad with Italian Vinaigrette


2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried mustard
1 teaspoon dried oregano
1 teaspoon dried basil
3 Tablespoons red wine vinegar
Salt and fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
1 large bowl mesclun or other greens
1/4 cup grated Parmesan or a few shavings


1. In a large bowl, combine the garlic, sugar, mustard, oregano and basil. Whisk in the red wine vinegar and season as desired. Whisking continuously, drizzle the oils until emulsified. Taste and adjust seasoning. You can pour into a jar or container and store in the fridge until ready to use. Just remember to shake or whisk again to combine all the ingredients.
2. Place greens in a large salad bowl. Drizzle the dressing over top and toss to combine. Sprinkle in some grated Parmesan and toss again. Serve immediately.

Tuesday, February 15, 2011

Kitchen Boss Zabaglione Recipes

1 pint beautiful strawberries, trimmed and sliced lengthwise
2 Tablespoons sugar
3 Tablespoons sweet Marsala wine
8 large egg yolks (organic best)
1/4 cup plus two tablespoons sugar
1 Tablespoon sweet Marsala wine
1 Tablespoon of the strawberry juice
1 pint heavy cream, whipped to soft peaks
1 Tablespoon sugar
4 beautiful strawberries for garnish



1. Combine the strawberries and sugar in a medium saucepan. Turn heat to medium and allow the berries to cook, stirring gently, until the berries exude juices and begin to soften. Add the Marsala, raise heat to bubble off some of the alcohol. Remove from heat -- you want to stop before the berries turn to mush. There should be a nice combination of berries and juices in the pot. Reserve while preparing the zabaglione.


1. Set up a double boiler, bottom chamber heated to lowest simmer.
2. Off the heat, with a balloon whisk, whip together the yolks and sugar in the upper bowl of the double boiler until very well emulsified and beginning to lighten in color. Place bowl over the simmering water and continue whisk/whip the eggs, nonstop as they begin to froth and further lighten in color. Slowly add in the marsala as you continue to whip and incorporate completely. Ladle in some of the juices from the pot of strawberries 1 tablespoon just to infuse the mixture with berry flavor.
3. I know -- your arm is sore -- but keep whipping, removing the bowl for a moment if the mixture looks like it is getting to hot -- you don’t want the eggs to scramble. The zabaglione is finished when the mixture is thick, rich and silken in texture -- it should ribbon from the whisk when lifted from the bowl approximately 7-10 minutes.
4. Place bowl on the counter and give a few more turns with the whisk to cool it down a bit. Fold in a nice dollop of the whipped cream to lighten; fold in remaining whipped cream.
5. In four stemmed martini, wine or coupe glasses, ladle in portions of the strawberries and their juices. Spoon the zabaglione over the berries. Top each with a whole fanned strawberry.

Kitchen Boss Pizza Bread Recipes

1 day-old bottom half of Pugliese loaf
1 24 ounce can of plum tomatoes or 3 vine-ripe tomatoes, cored, seeded, chopped
4 Tablespoons good olive oil
2 plump garlic cloves, minced
1/4 cup torn basil leaves
Crushed red pepper flakes
Chunk Pecorino Romano
Chunk Parmigiano
6 slices provolone


1. Preheat oven to 400°. Mash the tomatoes, a generous pinch salt, olive oil, garlic, basil, red pepper flakes to taste, and a few grates of both cheeses in a bowl; let rest for 5 minutes.
2. Put bread cut-side up on baking sheet. Top with tomato mixture and any juices. Top with sliced provolone. Grate over pecorino. Bake 10 minutes or until cheese has melted. Broil high until cheese begins to bubble and brown -- quickly!
3. Allow to cool a couple of minutes and cut into serving pieces.

Monday, February 14, 2011

Valentine’s Vanilla Cupcakes Recipes

Vanilla Cupcakes:
1‑1/4 cup all purpose flour
3/4 cup butter, room temperature
3/4 cup sugar
1‑1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup milk, room temperature
1/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 large egg plus 1 white, room temperature
Vanilla Buttercream:
1 cup butter, softened cool room temperature
2‑1/2 cups 10x sugar
2 teaspoons milk
Innards scraped from one vanilla bean
1 teaspoon vanilla extract
Pinch fine sea salt


Vanilla Cupcakes:

1. Preheat oven to 350°, center rack. Line a 12 portion standard muffin pan with cupcake liners. In a bowl, whisk together the flour, baking powder and salt. In other bowl, whisk together the milk, buttermilk and extract. In a stand mixer with whisk attachment: combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides. On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.
2. On med-low, add the dry mixture, alternating with the wet in three additions of dry, i.e., dry, wet, dry , wet, dry, scarping between additions. Mix just combine on last addition. Mixture will not look completely smooth.
3. Fill liners 3/4 full with batter -- do not overfill or cake will bake slightly concave.
4. Bake 20, 25 minutes until toothpick comes out clean from center. This cake has a flat top -- will not dome.
5. Allow to cool before frosting.

Vanilla Buttercream:

1. Beat the butter until fluffy on medium, stand mixer fitted with whip. Turn to low, add 10x sugar by 1/4 cup until incorporated. Add milk, vanilla bean bits, extract and salt. Increase to med-high, beat a minute or two until light and fluffy.

King Crab Legs with Garlic Butter

1‑1/2 pounds (approximate) King crab legs, thawed completely in the refrigerator
1/2 cup clarified butter
2 plump garlic cloves
1 lemon
1 Tablespoon chopped parsley


1. Preheat oven to 350°. Break legs into manageable-sized lengths to accommodate an approx 10" x 8" bake-and-serve dish, With shears, slit open the legs and set aside.
2. In a heated saucepot, combine the clarified butter and cloves of garlic. Bring to a simmer, zest the lemon over the butter sauce and add the parsley. Stir to combine and add the crab. Toss to coat the crab in the butter sauce and cover with a lid. Cook for about 5 minutes.
3. Transfer the crab to a serving bowl. Pour the sauce over top and serve with lemon wedges and crusty bread.

Chicken Sorrentino Fusilli Recipes

Buddy in action as he shares his family favorite Italian dishes on Kitchen Boss.
2 halves boneless, skinless chicken breast (approx 6-7 oz. each), trimmed
1 crushed clove garlic
1 small eggplant, 1 pound or less
2 thin slices prosciutto
1/2 cup breadcrumbs (see recipe)
2 large egg
1/2 cup all purpose flour
1/2 pound fresh mozzarella, sliced
2 tablespoons grated parmesan
Extra virgin olive oil
2 cups marinara sauce (see recipe)
1/4 pound fusilli pasta, cooked al dente
Few leaves torn fresh basil


1. Preheat oven to 350°.
2. Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant.
3. In a small saucepot, heat the tomato sauce and warm through.
4. Peel the eggplant and slice across the width into 1/4 inch rounds – you will only need four pieces for this recipe. Place the breadcrumbs and the flour each in two shallow plates. Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in crumbs. Heat a large (12”) skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken.
5. Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through. Set aside.
6. In a bowl, toss the fusilli with 1/2 of the marinara sauce – enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella. Bake until the cheese is melted and the chicken is cooked through – approx 10 minutes. You can brown the cheese with a quick turn under the broiler, if desired. Top with remaining sauce and fresh basil.

Monday, February 7, 2011

New Jersey TV Shows Pull in Record Cable Ratings

Jersey Shore

NEW YORK – Manhattanites may crack jokes about New Jersey, but cable network shows based in the state are chalking up big ratings, the New York Post highlighted Wednesday.

Not only MTV hit Jersey Shore continues to draw record ratings.

Comcast-owned Style Network, now part of NBCUniversal, saw the final episode of season two of Jerseylicious, which features Jersey stylists, become its highest-rated telecast ever and drew 925,000 viewers. The show has doubled its viewership since season one, the Post said, adding that it will be part of the channel’s counter-programming on Super Bowl Sunday.

The Post also highlighted Discovery Communications-owned TLC’s success with Jersey-based Cake Boss, which has led to spin-off The Next Great Baker. The season four premiere of Cake Boss drew 2.4 million viewers on Jan. 31, just shy of the series’ highest-rated episode, which drew 2.5 million viewers, according to the Post.

But not every cable show that puts the spotlight on New Jersey is a big ratings success. Oxygen’s Jersey Couture about an upscale dress salon launched last spring with so-so ratings. A spokeswoman told that Post that the network was still considering a second season.

Sunday, February 6, 2011

Cake Boss with Buddy Valastro returns for 4th season on TLC

Cake Boss on TLC has been taking viewers behind the scenes of Buddy Valastro's busy, family-run bakery, sharing the sweeter side of life for three season. Season four of Cake Boss with Buddy Valastro and familiy  premieres on January 31, 2011. Two welcome the new season on Cake Boss, TLC is  airing a marathon of the series on Monday afternoon and evening.

Buddy's busier than ever at the bakery and Cake Boss back for its fourth season starting Monday, January 31 at 9:00 pm. This season finds the crew at Carlo's Bakery tackling their biggest cakes yet - including a toilet bowl cake that actually flushes, a giant great white shark cake, and a visit from Rachael Ray, who works with Buddy to make a cake for her wedding anniversary. Buddy and wife Lisa are also expecting their fourth child, leaving Buddy worried about keeping up with ever-increasing demands at home and work.

CAKE BOSS is produced for TLC by High Noon Entertainment. Executive Producers for CAKE BOSS are Jim Berger, Art Edwards, Pamela Healey.

19 Kids and Counting - The Duggars are back for fifth season on TLC

Kitchen Boss with Buddy Valastro on TLC

'Cake Boss' to crown winner of 'Next Great Baker' competition

buddy-valastro-cake-boss.jpgLedger file photoReality TV star Buddy "Cake Boss'' Valastro of Carlo's City Hall Bake Shop in Hoboken will crown the winner of his spin-off reality competition show, "Cake Boss: The Next Great Baker."

Hoboken City Council will host a public hearing on the city's rent control ordinance, as reported by The Jersey Journal.

Hoboken is the latest entity in line to file for "intervenor status" which would give them legal legs to challenge the Federal Energy Regulatory Commission on the Spectra Energy natural gas pipeline if necessary, the Journal reported.

Buddy Valastro, Hoboken's "Cake Boss," will crown the winner of his reality competition show "Cake Boss: Next Great Baker" tonight at 9 p.m. on TLC.

For the full stories and more, read today's Jersey Journal.

'Cake Boss' and family mourn loss of 'Employee-of-the-Century' Salvatore Picinich

Veteran 'Cake Boss' baker Salvatore Picinich diesDoug Bauman/The Jersey JournalVeteran "Cake Boss" baker Salvatore Picinich is seen doling out the cannoli on June 19, 2010, during the bakery's centennial celebration in Hoboken. Salvatore "Red" Picinich, a longtime employee of Carlo's Bake Shop in Hoboken and former cast member on the hit reality series "Cake Boss," died Sunday after a year-long battle with cancer.

He was 63.

A resident of Carlstadt, the veteran baker is survived by his wife Lucille.

Picinich was born in 1947 on the small Croatian island of Susak and immigrated with his family to Hoboken when he was 16.

His parents sent him straight to work in an Italian bakery where he started out washing pans and soon became righthand baker to the late Buddy Valastro Sr. at the original Carlo's bakery on Adams Street where he worked for 45 years.

It was there where he would meet his wife of 37 years who worked part-time at the bakery after school.

"Carlo's was everything to him," she said. "He was so dedicated. Work always came before family with Sal. He worked hard all his days and he was proud of the product that he put out."

His favorite pastry was a cream-filled lobster tail and Picinich was a stickler for using time-tested, "old-fashioned" baking techniques, as he told the New York Post in a 2008 interview.

The baker is also survived by two children, Danielle Picinich Reinoso and Salvatore Picinich, two grandchildren, four siblings and the employees at Carlo's where he is remembered as a good friend, mentor and honorary patriarch to the Valastro family.

"Sal was like a second father to me and I thoroughly enjoy every moment that we spent together," said "Cake Boss" Buddy Valastro Jr. in a statement. 

Many of these moments have been preserved on the reality series, including a special episode filmed over the summer in honor of the bakery's 100th anniversary in which Picinich accepted an award for "Employee-of -the-Century."

The premiere episode of the show's fourth season aired on TLC Monday night and was dedicated to Picinich's memory.

Described by his wife as a quiet and humble man, Valastro's sisters Mary Sciarrone and Madeline Castano remember a personal confidante.

"He was very special to us," said Castano. "He was our family. It wouldn't be the same without him... He was a good person to talk to."

The Valastros visited Picinich shortly before his death.

"I said, Sal, now you're gonna go bake with my Dad," Sciarrone said. "I know they're baking up there."

The wake is scheduled for tomorrow and Thursday at Kimak Funeral Home in Carlstadt with a funeral Mass scheduled for 10:30 a.m. Friday at St. Joseph's R.C. Church in East Rutherford.

On with the show: filming still underway for 'Cake Boss' season 4 at Carlo's

Cake Boss Season 4.jpgCourtesy of TLCFilming is still underway for "Cake Boss" season four at Carlo's City Hall Bake Shop in Hoboken. Above is a snapshot from an up-coming episode of the series which starts again next Monday.It was surprisingly quiet at Carlo's City Hall Bake Shop today following the big announcement on last night's episode of the "Cake Boss" competition spin-off "Next Great Baker."

Hoboken Now stopped by this evening to see if we could get some more dish on the series and its winner Dana Herbert, the newest member of the "Cake Boss" famiglia, only to find camera crews still filming for the original TLC reality series which begins its fourth season next Monday night.

The "Boss" himself, Buddy Valastro was at the bakery, but unable to speak to the press.

When asked if Herbert would be relocating to Hoboken from his native Delaware, Valastro's publicist Adam Bourcier said: "It's still being worked out."

'Cake Boss' crowns 'Next Great Baker' as season one of the spin-off wraps up

Cake Boss Next Great Baker Finale.jpgCourtesy of TLC"Cake Boss" Buddy Valastro named the "Next Great Baker" on tonight's season finale of the spin-off reality series on TLC. The final contestants stand with their cakes before a live audience at the DeBaun Center at Stevens Institute of Technology in Hoboken.Tonight's the night, Hobokenites and "Cake Boss" fans! Buddy Valastro has crowned his next protege and added a new member to his famiglia.

(By the way, tonight's recap is being featured at! You can also visit for even more dish on the show.)

Who will win $50,000, a 2011 Chevy Cruise, a job at Carlo's City Hall Bake Shop in Hoboken and the title of Next Great Baker?

We'll get to that.

First things first: the last baker's challenge... and it's not so sweet.

On tonight's special 90 minute episode, the three remaining bakers - Corina Elgart, Dana Herbert and Megan Rountree - walked a mile in Buddy's shoes for a day.

And that included a trip down to the basement to clean out the bakery's grease trap which skims the sludge off of the waste water.

Holding back their disgust, the contestants grabbed a bucket, filled them up with the gray, unappetizing substance and hauled them back to Buddy - all in one minute. (Having seen the line outside this bakery even in 30 degree weather, this reporter wouldn't be surprised to find those buckets on Ebay!)

Pulling in 46 pounds of rancid grease, Dana got to the first pick of Buddy's team to help him win the final challenge.

It's go time!

"They have to use their time and my family if they want to win this challenge," said Buddy.

Starting at 6 o' clock the night before, the contestants were responsible for baking 400 cookies, 20 cakes, 20 pies and 200 pastries - all by 7 a.m.

But it didn't stop there. The bakers also kicked out a Hoboken-themed cake for a "very special client."

Mayor Dawn Zimmer, of course. Or, as Buddy called her, "the Boss of Hoboken." (Sources tell us she's watching tonight episode with her family.)

After several hours of planning and baking (and some typical squabbling amongst the "Cake Boss" sisters), Zimmer arrives to give a plug for the Mile Square City - the birthplace of Sinatra and baseball and home to a diverse community.

Seven a.m. arrived sooner than the bakers expected and after working all night long in the kitchen, the contestants were expected to sell, sell, sell as swarms of tourists - many of whom lined up starting at 5 a.m. - flooded the bakery.

Dana and Megan had both managed to crank out an impressive array of pastries, plus a few extras to kick the competition up a notch. Intimidated by the over-achievers, Corina decided to return to the bakery and whip up a few more pastries.

But, sadly, it was too late for the New Yorker.

Buddy shocked the bakers with a surprise elimination mid-way through the episode.

"I'm a baker, but I'm a businessman first," said Buddy as Corina was ushered into the box truck.

On With the Show

Dana and Megan had one last task to finish their Hoboken cakes and deliver them to the DeBaun Center at Stevens Institute of Technology where a live audience of hundreds of fans and their families awaited them.

Zimmer and buddy's mother Mary Valastro were there to judge the final leg of the competition.

Cake Boss Next Great Baker Finale 2.jpgCourtesy of TLCDana Herbert, 34, of Bear, Delaware won the title of "Next Great Baker" for his version of a Hoboken-themed cake. He will soon join the cast of season 4 of "Cake Boss" which airs next week at 9 p.m.Ultimately, it was Herbert's detailed depiction of City Hall, Carlo's Bake Shop and other iconic Hoboken images on a three-tiered vanilla cake won him the coveted title of Valastro's new protege - despite Zimmer's professed preference for Megan's chocolate cake.

"I want to officially welcome you to my church," said Valastro as he lead Herbert into the bakery in the episode's final shot and issued him a white Carlo's baker's coat. "You are now part of the family."

Tune in to catch Dana on "Cake Boss" season four next Monday at 9 p.m.!

'Cake Boss' recap: Buddy, sister Grace go all out for Rachael Ray

Rachael Ray on Cake Boss.jpgTLCRachael Ray has a special request for Buddy Valastro on tonight's episode of "Cake Boss."Season 4, Episode 1: "Circus, Celebrity Chef and Surprise!"

After the first season of the spin-off competition series "Next Great Baker," "Cake Boss" is back in full swing for the fourth season.

Tonight we join Buddy and his wife Lisa during an intimate moment with the OB/GYN as the two looked at ultrasound pictures of their fourth child.

Buddy is inspired to make a cake for Lisa in the shape of a stork holding a baby in a yellow blanket - the perfect dessert for an upcoming party where the Boss and his wife plan to announce the new addition to the rest of the familgia.

The cake must remain a surprise and, because little is sacred in Carlo's Bake Shop, Mauro is charged with helping Buddy keep it that way.

But the stork cake soon becomes an afterthought as the bakers get two high-profile assignments for the week: commissions from Rachael Ray and Ringling Bros. Barnum & Bailey Circus.

Daytime television's newest darling comes to the bakery (via the back door, of course) to ask Buddy to make her a cake in honor of her fifth wedding anniversary to husband John Cusimano. The Boss decides to make a replica of the Castello di Velona, the castle-turned-hotel in the Tuscan countryside where the couple was wed.

Rice crispy treats, cannoli cream and the usual layer of textured fondant do the job for the castle, while modeling chocolate figures of Rachael and John complete the pretty picture.

In the meantime, it is quickly revealed that Buddy's sister Grace is a huge fan of Rachael Ray, showering her with platters of Italian cookies. Feeling generous - or perhaps pressured by TV cameras - he brings his sister along to come with him to deliver the cake to the set of the Rachael Ray Show in New York City.

In the midst of all the baking, the crew finds time to check out the the Lackawanna Center, an 8-story industrial building just next door to Hoboken in Jersey City and the future site of the Boss' new office suite and state-of-the-art baking facility.

Which brings us to the third cake of the week: a replica of the Circus ring in honor of the Ringling Bros.'s final performance of the season commissioned by Dean the Clown.

For the "Greatest Show on Earth," Buddy must make the "Greatest Cake on Earth" so he and his crew roll up their sleeves to recreate the animals, the clowns and the tightrope atop layers of red velvet and vanilla cake. They even manage to throw in some pyrotechnics with a hoop of fire and modeling chocolate people shooting out of canons.

Buddy and the bakers deliver the cake to the big top where Dean gives it a thumbs up, leaving him to finish his covert operations for the week in time for the family gathering at the Valastro's.

As Buddy and his decorator Ralph are putting the finishing touches on the stork cake, who should walk in but Lisa followed by Mauro who did a rather unconvincing job at informing her that Buddy had already left the bakery for the day. 

Seeming unfazed, Lisa asks Buddy a question about an order and walks out of the bakery.

Cut to the family enjoying a Sunday dinner of what appears to be Italian sausage and peppers and Buddy and Lisa tell the family their big news. Once the hugging and shrieking is out of the way, Mauro helps Buddy present Lisa with the surprise of his own and the Boss cuts into his stork cake.

The moral of today's episode, "Cake Boss" fans?

"It doesn't matter what changes we go through. It doesn't matter how the business grows," Buddy says. "At the end of the day, it's about this right here. It's about famiglia."

Thursday, February 3, 2011

Sal Picinich, 'Cake Boss' baker, dies at 63

Sal Picinich, 'Cake Boss' baker who worked at Carlo's Bakery for 45 years, has died at the age of 63 of cancer. Sal Picinich, 'Cake Boss' baker who worked at Carlo's Bakery for 45 years, has died at the age of 63 of cancer.

Sal Picinich, the baker who rose to fame on the TLC reality show "Cake Boss," has died at the age of 63.

His wife, Lucille, told the North Jersey Record that he died from cancer.

A tribute aired at the end of the Monday night episode of the TLC show, which centers on Carlo's Bakery in Hoboken, where Picinich worked for 45 years, originally under "Cake Boss" star Buddy Valastro’s father.

"TLC was saddened to learn of the passing of Sal Picinich, a beloved Carlo's Bakery employee featured on 'Cake Boss," TLC said in an official statement. "We join Buddy Valastro and the entire Carlo's crew in sending Sal's family our sincerest condolences."

Picinich stopped appearing on the TLC show in 2009 when he reportedly started battling cancer.

"The minute he didn't go down to Carlo's Bakery was the minute I knew Sal was starting to feel pain," his wife told the Record.

He briefly returned to "Cake Boss" last year for the Employee of the Century of the Award, which he accepted on the 100th anniversary of the bakery.

Picinich is survived by his two children, grandchildren and his wife of 38 years.

His funeral will be held Friday in East Rutherford.

The fourth season of "Cake Boss" airs Mondays on TLC.

Cake Boss adds Italian to the mix

Buddy Valastro will be stretching his legs and cooking talents beyond his famous family-owned Carlo's City Hall Bake Shop in Hoboken, NJ for new Italian cooking show 'Kitchen Boss.' Buddy Valastro will be stretching his legs and cooking talents beyond his famous family-owned Carlo's City Hall Bake Shop in Hoboken, NJ for new Italian cooking show 'Kitchen Boss.'

Buddy Valastro's television empire is growing again, with the addition of a daily cooking show set to launch Jan. 24 on TLC.

The host of "Cake Boss" and "The Next Great Baker" will be behind the stove of "Kitchen Boss," a half-hour show in which he'll cook Italian meals.

"The main focus is accessibility," Valastro says. "I want food that takes people back to remembering what their grandmother made, or their mother made."

"Kitchen Boss" will premiere after the finale of "Next Great Baker" on Jan. 24 at 10:30 p.m. On Jan. 25, it will move to 5:30 p.m., where it will continue Monday through Friday.

"Sometimes I watch cooking shows and they say, 'I got this pepper from a canyon in Mexico,'" Valastro says. "Who the hell is going to get that pepper? I want people to go to the supermarket and get what they need."

As with everything Valastro does, "Kitchen Boss" will be well steeped in his family's history and stories. He'll prepare entrees and simple deserts, he says, and along the way will talk about memories of similar dishes while growing up.

"I went to TLC and said, 'I love to cook. All the cooking shows are great, but I don't want to go in like a chef,'" he says. "People don't have that culinary training. I want them to feel like a cook."

The series was shot in a New York studio, not his famed Carlo's Bake Shop in Hoboken.

The new show is the latest in Valastro's rapidly growing "Cake Boss" world. Season four of the baking show begin Jan. 31 at 9 p.m.

Valastro is also talking about a restaurant venture built around his family-flavored food stylings.

"I've always got more tricks, more things, more ideas," Valastro says. "I love cooking."

Monday, January 24, 2011

Kitchen Boss Italian Food Recipes

Italian food has evolved through decades of political and social changes, with its recipes being traced back even in 4th century BC. Major changes took place with the origination of the New World that helped to shape the Italian cuisine with introduction of the items like tomatoes, potatoes, bell, maize and pepper, which are the main parts of the food although they were not introduced until 18th century. Italian food is not only very regional, but is also considered to be very seasonal with high demands placed by people for fresh seasonal produce.
Dishes and ingredients differ by region. There are many dishes that have now become both regional as well as national. Many recipes which were regional, have now evolved in different styles across the country. Wine and cheese are a major part of the food, playing a variety of roles both nationally and regionally. Coffee, or more specifically espresso, has likewise become an important part in cultural food of Italy.
Italy is a place with great variety, and food is another aspect of the diversity of the Italian culture, resulting largely from geographical differences and peasant heritage. Italian food consists of the fat, rich, baroque food of Bologna. Parmigiano, based on butter and meat; the tasty, light, mozzarella, majorly based on olive oil, spicy cooking of Naples and seafood.
The explanation of this is hidden in its history; the great variety of cuisine styles of Italy result from its great history. Divided for a long duration into several princedoms, duchies, states and kingdoms and often hostile to each other, the political unification did not took place in Italy until 1861. Many inhabitants have occupied the Italian territory in last three thousand years and each of them contributed their local traditions. And the natives, as well as the Greeks and Etruscans, left influences that are still seen today.
In many homes, the traditional Italian dishes are kept for events like weddings; whereas the regular menu includes only the first and the second course, which is coffee and side dish. One important thing of Italian food is that the first course is generally more filling dish and consists of either pasta or risotto, both rich in carbohydrates. Present day Italian recipes also include a single course, providing proteins and carbohydrates at the same time; like legumes and pasta.
The most famous Italian recipes are spaghetti and pizza. Differences in the omnipresent pasta is another example of multiplicity of Italian recipes. Hard boiled spaghetti in the south, egg noodles in the north, with every possible variation in shape and size.
Italian meals generally contain 3 or 4 courses. Meals are often seen as a time for friends and family instead of an immediate sustenance or just for the purpose of eating because one is hungry. As such, regular meals are generally longer as compared to other cultures. During free days, many family feasts last for long hours.

"Cake Boss" to "Kitchen Boss" TLC

On the season finale of chef Buddy Valastro's competition show, "Cake Boss: Next Great Baker" (TLC at 9), contestants compete for the $50,000 prize, and perhaps even more valuable, a job at Carlo's bakery.

Directly after "Cake Boss," the new show "Kitchen Boss" (at 10) airs a prime-time sneak peek. The cooking show - which will air at 5:30 p.m. starting Tuesday - features Buddy as he steps out of the bakery and shows off his other cooking skills, namely his family's secret recipes for Italian food.

In a new TLC cooking show, Buddy Valastro brings viewers into the kitchen, where he shares his family favorite Italian dishes. From his grandmother's secret recipes to simple tips to make a more delicious meal, Buddy cooks everything from pastas and proteins to sides and everyday desserts that make dinner a family event. To help spice it up during the series, various guests, including members of the Valastro family, join Buddy in the kitchen.