It's Apple Season!

Grace's Marketplace Long Island
It'a Apple Season! 

     We're sad to see summer go, but the upside is, it's Apple Season! Running through late October, now is the time when apples are most delicious, with peak flavor and texture. Perfect in recipes or right off the tree, apples are full of fiber, vitamin c, antioxidants and are a proven "heart-healthy" food (there's a reason they help keep the doctor away). Great at breakfast, lunch, or an an after school snack, it's time to enjoy the many varieties of these gifts of Fall. While it's fun to pick your own, if you don't have time to head to the orchards, come over to Grace's where we carry 18 different types of apples with nearly half of them are locally sourced! 

Fun Apple Facts: 

• There are over 2,500 varieties of apples in the United States and over 7,500 worldwide. 
• Apples are a member of the rose family. 
• It takes about 36 apples to create one gallon of cider
• The top apple producers around the world are China, United States, Turkey, Poland and Italy
• Some favorite apple varieties include:Red Delicious, Granny Smith, Jonagold, Empire, McIntosh, Golden Delicious, Northern Spy, Pink Lady, Fuji, Cortland, Gala and Braeburn

Celebrate Fall & treat yourself to a cup of tea and a slice of Apple Pie.

Apple Pie Crumble 

Here is Grace's Quickest & Easiest Apple Pie Recipe Ever! 

Ingredients: 

• 1 Frozen deep-dish piecrust
• 1/2 cup of Chopped Pecans
• 1/4 cup All Purpose Flour
• 1/4 cup of Packed Brown Sugar
• 2 Tablespoon of Butter
• 1 Egg White 
• 1/4 Cup Sugar
• 2 tbsp Cornstarch
• 1/2 tsp Cinnamon
• 3 lbs of Apples (Granny Smith, Golden Delicious, Gala Apples-works best) Peeled, Cored & Cut into Wedges
• 1 tbsp Lemon Juice

Directions: 

1. Preheat oven to 375 degrees and thaw crust at room temperature.

2. Mix pecans, flour, and brown sugar in bowl. Work the butter in with your fingertips until mixture looks like coarse crumbs. Set aside. 

3. Poke a fork along the bottom and sides of the pie crust. Bake 12 to 15 minutes until lightly golden. Remove from the oven and brush the bottom and sides of the hot crust with light coating of egg white. 

4. Reset your oven to 425 degrees. 

5. In a large bowl, combine sugar, cornstarch, and cinnamon. Toss in apple wedges and lemon juice. Cover with plastic wrap or waxed paper and microwave on High for 12 minutes, stirring halfway through. Spoon filling into crust and sprinkle over the pecan topping. 

6. Bake the pie for 10-12 minutes or until topping is golden. Cool on wire rack. Enjoy! 

An Everyday Gourmet Valentine's Day

Valentine’s Day: No Restaurant? No Problem!

            Welcome to Valentine’s Day in New York City, where going out to dinner has key winning ingredients like cliché prefix menus and a 30 minute wait to be seated WITH a reservation. I’ve decided a long time ago that being in the comfort of your own home, no matter how simple or complex the spread, always gets the evening started on a relaxed note. People are often intimidated by the idea of cooking on a regular night, let alone an especially romantic occasion like February 14^th. I wanted to share with you some tricks/helpful hints that your partner will think you put in a “gourmet” effort but you actually spent “everyday” time on your preparation.

          First of all, after the gifts and cards exchange, a nibbly appetizer is key. It leaves so much more time for all those intimate eye gazes and romantic conversation. A simple cheese board, that goes a little further than just adding crackers could be the perfect sensory aphrodisiac. Its light in fare, has plenty of color, and full of different textures to awaken all the palette pleasures.

           Second key ingredient is a good wine! Better than any cocktail, wine is elegant, its simple, its sultry. There are delicious wines for any budget (expensive does not always mean the best). I found that a greatly/ poorly paired wine can absolutely make or break a meal. There are general rules you can always follow like contrast the pair completely, or try to have one that has a lot of complimentary flavors.

             The important message is to always remember is that romance in the kitchen is a lot like having the perfect Valentine. All the ingredients have to complement each other. There’s a level of chemistry involved. It takes a little bit of effort but shouldn’t be too hard or forced. If you love your valentine, it shouldn’t be hard to create a romantic meal that they will love right back. Happy Valentine’s Day.

Happy Cooking!

With Love,
Grace

 

How to get ready for Superbowl Sunday...

Entertaining family and friends has become second nature to me as I have been hosting my own family for Sunday Dinner (I have 6 children & 14 grandchildren)  for many years and as well as business friends and family from abroad. However, nothing rallies my family together than a sports event like the Superbowl. My eldest son Frank played football for Purdue and my grandchildren are following suit. I just wanted to share some helpful tips that has made the Doria house the house to be during the Superbowl! I’ll break it down into three categories (Food , Refreshments, Décor)

Food
Appetizer: Most likely, guest will be arriving at different times throughout the day so it is
certainly very important to have several appetizers out and ready for the early birds. Specifically for Superbowl, I would have fresh tortilla chips, carrot & celery sticks with a side of salsa and guacamole. With everyone having such a complicated dietary restriction (my grandsons have different type of food allergies, it is always best to include other dipping options. My go to dips are Sabrett Hummus (Vegan & Lactose Intolerant Safe) and a wild card dipping sauce (Sabrett Artichoke Dip).  

Grace’s Antipasto
Platter: I also recommend having a more substantial appetizer. I order an antipasto platter from my store which includes all my favorite Italian meats, bocconcini and assorted grilled vegetables. I’m sure there are pickers in your team of family and friends. The Antipasto Platter is a great solution
since it’s filling and your guest can pick and choose what they want.

Main Event

Buffalo Wings- There is one rule in my house when it comes to Buffalo wings. The hotter they are the better it is. My sons love eating everything with hot sauce so for the big game I make sure that the Buffalo wings are spicy! My granddaughter went to college at University at Buffalo. So when I
visited her several times a year, we would go to legendary Buffalo Wing establishments to try out different flavors. For example, we would frequently visit Anchor Bar and Duffs’. We try to bring similar heat and finesse to the Buffalo wings that we sell at Grace’s Marketplace. However, keep some barbeque ones on the side for the little ones.

Grace's Marketplace Delicious Sandwich Boards

There is no Superbowl Party without a Sandwich Board. I definitely make sure that I have all different types of sandwiches so that everyone is  covered. I always include several vegetarian options for example, the most popular sandwich we sell at our catering department, Fresh Mozzarella, Marinated Tomatoes & Basil wrap. Plus, my daughters in laws are also sure to seek out
figure friendly options therefore I include Grilled Vegetables and Light Tuna Salad wraps in my sandwich board.

Beers & Refreshment

Superbowl  and Beer
just go so well together. I have my all-time favorites that I serve at both
favorite big sport event and summer dinner parties. I use a three-tier rule,
one domestic, one international brew, and one non-alcoholic.

Domestic:

Sam Adams Boston Lager: Popular amongst most crowds and it’s
a name that everyone is familiar with. All American Beer.

International:

Stella Artois: Smooth finish, delightful flavor for Beer.

Non Alcoholic:                                 

O’douls: Have been serving it for years. No Complaints yet!
Closest in taste to a regular beer

Refreshments:

Root Beer & Soda’s in Glass Bottle: I just adore how vintage
a bucket full of glass sodas look. Everyone has a favorite. Pepsi  or Coca Cola? We are a Coca Cola crowd.

Dessert

This is the area where I really get festive. I usually order
a batch of Football themed cupcakes for the children. For the adults, I usually
have fresh biscotti from the market for coffee or tea.

Décor

Superbowl Sunday is all about comfort and cleanliness.  Definitely some football themed napkins and lots of them! It’s great to quickly wipe out quick mess and spills. Of course, as passionate as we are about food is as passionate as we get for our teams. My family certainly represents the team of their choice even if they didn’t have a fantastic year. There are lots of Greens and
Blues in my home.
 
Have a fun-filled Superbowl Sunday.

Happy Cooking!
Grace

Dressing Up the Weber: Homemade Marinades to Spice Up the Classic BBQ

Marinated Prime Meat with Fresh Herbs

         One of the most appetizing aromas and sounds to a hungry party-goer is the sizzle of the summer time grill. With quality ingredients, a tasty marinade, and a little preparation, the average BBQ chef can grill almost anything nowadays. I remember watching some cooking shows and travel channel specials recently about firing up the grill, and my mouth was watering through the TV. Chef and pit masters alike were grilling everything from different cuts of steak and seafood on wood planks, to seasonal fruits. I kept watching these programs, while thinking all the years my family and I have been grilling, as it dawned on me: it’s time to put more emphasis on the marinade!

1.    Homemade Should Always be an Option

          I’ve always been a big fan and supporter of homemade anything. With just a few simple and fresh ingredients, you can create a super light and flavorful marinade. My old faithful goes a little something like this: Salt, Pepper, Garlic Powder, Fresh Chopped Parsley, Dried Oregano, Fresh Lemon Juice, and Olive Oil. You can put this recipe on Steak, Chicken, and especially Seafood.  The acidity of the citrus cuts down your marinating time too, only needing a little over an hour prep time!

Quick Tip: When grilling seafood, feel free to go citrus crazy. You can use lemon juice, lime juice, orange juice, or pineapple juice.

        Dry Rubs are also an excellent choice, especially if you are trying to enhance the smokiness of the grill. When creating a dry rub, just remember “red is good.” The most popular rubs on the market usually have a reddish tint to them because the individual seasonings most likely have a paprika or chili powder base. Combine all these dry seasonings to create a great seared crust: Salt, Pepper, Garlic Powder, Smoked Paprika, and Ground Cumin. I personally like to add a little Cayenne or Chili powder for some spice, but that’s completely up to preference.

2.    When There’s No Time for Homemade: Bottle Marinades I love

        I’ve definitely been in the party-crunch situation where I just don’t have the time to do a lot of food prep. Between all the little details of a backyard party, and times where some guests arrive early, as hostess, its impossible to have complete control. There are exceptional bottled marinades that I always have in my pantry from the moment I undercover the grill: Hoboken Eddie’s for Beef, Lea & Perrins for Chicken, and Stonewall Kitchen (anything fruity) for Seafood. These marinades are full of flavor, don’t taste over processed, and a little goes a long way.

Quick Tip: Pierce whatever you are grilling to allow the marinade to soak into the meat or fish. It really does make a difference.

            I’m personally not a pit master, as the majority of my expertise comes from inside the kitchen. However I’ve learned that with the right method and recipe, a tasty BBQ feast isn’t something only for the grilling greats. If a grilling method has worked for you in the past, as mine have, chances are lighting can strike twice on the grill.

Happy Cooking!

With Love,

Grace

Storm Eats : Gourmet Meals from a Can

Release Your Canned Inspiration!

We’ve all experienced the lack of electricity, no refrigeration, cabin fever feelings during a storm. We scramble for sliced bread, cases of water, and an array of canned food in hopes to maintain some sense of past normal days until mother nature passes. Between past snow storms and the current days of Hurricane Sandy, we can all relate to the “lack there of” of just about everything. However, just because everything in the kitchen is dry or comes out of can doesn’t mean we can’t take the delicious out of a can too! Here are some of the ways I try to stay fresh in the kitchen with limited culinary resources.

            First off, some of the most common produce that add flavor and substance to many dishes items don’t require refrigeration. From the base flavor of dishes, like onions or garlic, to filling starches, like potatoes or rice, these items can be kept for days on your kitchen counter. When left whole, tomatoes and avocado are unlikely thought to have lying around, but add color and flavor to many gourmet meals. With just a couple of sprinkles of dry spices, a cutting board, and some boiling water, not many would guess you were cooking in the dark.

            More often than not, when most people think of canned food, no one gets very excited. There are some easy ways to add subtle touches to liven up a boring old bowl of canned soup. Take that sliced bread you bought to make that PB & J sandwich, sprinkle it with some garlic powder and olive oil, and toast it in the oven. When broken into chunks, you just created some fresh crostini to lay on top of your soup. A good garden vegetable soup can also emerge from your pantry with assorted canned vegetables and the stock I mentioned earlier. To make it even heartier, add chunks of boiled potato or rice. It’s filling, tasty, and a perfect savory snowstorm dish.

            In the spirit of spicing up a common dish and creativity, consider adding things to traditional mac & cheese from a box. By taking jarred roasted red peppers, canned artichoke hearts, and seasoned breadcrumbs, you can create a cheesy dish that grace the menus of many New York City restaurants. For a little something next to a glass of red wine and wood burning fire, why not put together a small antipasto platter? Many antipasto inspired ingredients are non-perishable items. Italian dried meats, provolone or parmesan cheese chunks, and olives compliment the majority full bodied red wines on the market. 

            Now if you’re looking for a little something not-so-heavy, to snack on while playing a board game, a sweet fruit salad or classic bean salad could be just the thing. By taking canned pineapple, oranges, and peaches, adding a little granola and drizzled honey, a healthy morning parfait isn’t out of reach. A classic bean salad is one of the simplest to create, especially in a time crunch or with limited resources. Draining assorted beans, like chickpeas or kidney beans, add olive oil, salt & pepper, and diced red onion; you have a gourmet bean salad.

            I know a storm can be stressful to say the least, and there are a lot of worries. However with a few of these tips and a little creativity in the kitchen, a delicious family meal doesn’t require all the comforts of a fully functioning kitchen. Spicing up your pantry sure beats putting another puzzle together anyway.

Happy Cooking!

With Love,

Grace

A Post Thanksgiving Feast

Grace Balducci Doria's Thanksgiving Table

 

Thanksgiving Deconstructed: Post Holiday From Breakfast to Dinner

                We all know that the Thanksgiving holiday is a time for family, gratitude and reflection; but most of all a great big feast. There are some brave kitchenites that brave the test of creating delicious dishes from scratch, but then there are others that contact their favorite caterers, hopefully Grace’s, to take the culinary stress away. However your feast is acquired, we all have one goal in mind, deliciousness. The day comes and you have more than enough of every dish, guests who are more than full, and the last thing anyone wants to see is another helping of cornbread stuffing.  Every host of the holiday is wondering “What am I going to do with all these left overs?” I’m here to let everyone know that the old fashion turkey sandwich, although timeless, is so yesterday!

                Let’s start off with the pounds of turkey you have sitting in your fridge. Turkey can be as universal as you want it to be. The classic turkey sandwich is always a good choice. With just a little bit of your favorite stuffing, some cranberry conserve, a whole ladle of piping hot gravy, and freshly toasted bread, there’s a meal in itself. But let’s go a little beyond the obvious, because I like a little challenge in the kitchen. Think of it this way… Turkey is just a leaner form of chicken; any savory dish of chicken can be made with turkey. Just to name a few: Turkey Pot Pie (getting rid of veggies too), Omelets with fresh Turkey, Turkey Milanese, and Turkey Paninis w. Brie and some left over Apple Pie filling.

                As far as the vegetables go, meaning all the green beans, asparagus, carrots, and the list goes on and on… Going back to the turkey, you make Turkey Pot Pie or soup; all you need is a little chopping action and some broth. It’s a perfect cold winter night’s meal. In ways of breakfast, a lean veggie omelet would hit the spot right after a heavy holiday meal. A classic Italian favorite of mine, frittata, would be ideal post this holiday. My mom used to say, in Italian of course, a frittata is the perfect way to get rid of everything in your fridge without being wasteful.

                Now for the potatoes, which I consider even more useful than the bird! Roasted potatoes can be a great breakfast tool. They can be thrown into almost any egg concoction that would make any vegetarian satisfied. And of course home fries… Who doesn’t love a crispy helping of home fries?! How about some homemade French fries? Mashed Potatoes, which are more prevalent on the holiday table, can be made into a delicious croquette; use yesterday’s turkey gravy as your dipping sauce! Sweet Potatoes can be substitutes, and used in almost any traditional recipe.

                Being the matriarch of a family where the holidays consist of cooking for no less than thirty hungry bellies, I never know if I have enough, so leftovers are always an issue. And year after year, when everyone has gone home, I let out a big sigh and wonder what to do with everything. But when I look back on it, doing my shopping and menu planning, I’ve come to realize a repetitive, yet humorous theme. This whole time, I wasn’t thinking about what I’m serving on Thanksgiving; I was looking forward to all of the fun, pseudo- dishes I would get make afterwards. It’s not like a good portion of the family group won’t help out with the post feast… 

Happy Cooking!

With Love,

Grace

Post Thanksgiving Menu

Turkey Breast – Turkey Pot Pie, Omelet w. Fresh Turkey, Turkey Milanese, Turkey Panini, Sandwiches and Wraps

Assorted Vegetables – Turkey Pot Pie Filling, Vegetarian Omelet, Soup Vegetables, Italian Frittata, Stuffed Mushrooms

Potatoes – Assorted Egg dishes, Home Fries, French Fries, Croquettes 

Summertime Grilling

After a long cold winter, summer is finally here! It’s time to open up the pool, dust off the patio furniture, and most importantly fire up that grill. Whether you’re the “hostess with the mostess” like me, or a simple party planner who serves a couple of beers and a nice chip and dip platter, here are some guaranteed tips to make any gathering a delicious one. From stocking up the fridge, to easy prep, parties can be just as fun for you as it is for your guests, not to mention you’ll impress a couple of palettes as well.

1.       In the fridge

As far as the fridge is concerned, some good dips (homemade or not), and a little assortment of beer and soda, you can’t go wrong. In all the parties I have thrown, if there’s one thing that I’ve noticed is that no matter what kind of guest, everyone loves snacking rather than making heavy plates. When you put food out in smaller bites or quantities, hungry guests are less reluctant to pick it up. Putting the same exact Mozzarella Caprese salad on Crostini instead of platter makes all the difference. And with Beverages…One domestic beer, an imported one, a light beer, and a couple of sodas, you’re set. Sure you can get into the mixed drinks and wines, but maintenance comes into play, and everything gets overwhelming for the host. Backyards are informal so keep it simple.

2.       The Pantry

Chips and Crackers, Chips and Crackers, and did I mention…Chips and Crackers. I cannot stress this enough to any host, a pantry should always have some form crispy accompaniment. Chips are a classic snack, and crackers can be dipped and scooped any way you like. No need to go over the top, a classic plain chip, or any flavor of choice; same goes for the crackers. Try not to get too unique though, not everyone appreciates the exotic flavors.

Helpful Hint: If you have some old fresh bread or maybe pita, throw it on baking sheet, drizzle some olive oil, and bake at 350 degrees for 10 minutes. You can even do a quick flip on the grill. You have homemade crusty Crostini.

3.       The Grill & All that goes with it

The grill can be your outdoor kitchen; not only for meat, but vegetables, fish, pizza, and even an oven or toaster. I’ve even been known to throw a frying pan on the grill. I always recommend marinating whatever you grill a head of time. It not only enhances the flavor of any meat, but tenderizes it as well. Steak and chicken are your best bet because they have equal grilling time depending on thickness. The majority of veggies are excellent on the grill with just a little olive oil and salt, especially corn! Burgers and hot dogs are a given so I’m not going to bore you with that. However you can always get a little creative with the toppings, like different types of cheese, spicy pickles, or sautéed onion.

However you slice it, dice, grill it, or flip it, it’s difficult to argue the flavor the grill brings to the table. An ice cold beer and a quality plate of BBQ specialties is a difficult meal to top, but if done right, your house will be the summer destination of choice.