Cape Cod Massachusetts 2003 - In the footsteps of Rachel Ray’s “$40 a day”…

Cape Cod Massachusetts 2003 - In the footsteps of Rachel Ray’s “$40 a day”…

Cape Cod, Massachusetts - Kennedy Compound

In 2003, we had a trip plan to visit our friends who live on Cape Cod. We had no particular plans other than the usual. A few weeks prior to leaving, we happened to watch the Food Networks “$40 a day” with Rachel Ray. This episode took place on Cape Cod. After watching the program, we called our friends on the Cape and asked them if they have ever been to the restaurants Rachel visited? With the exception of Capt. Parker's it had been some time since they had visited the others. So it was decided that we would follow in Rachel Ray's footsteps.

Rachel Ray’s first stop was Jack's Outback, Yarmouth Port were she had stuffed french toast. I had a vegetable hash with egg. Jack was a real character. He is gone now, but Jack’s Outback II lives on in his memory.

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Jack's Outback - Jack

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Jack’s Outback - famous ordering instructions

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Jack’s Outback – Janet, Clair and Larry

Next Rachel had chowder at Captain Parker's, West Yarmouth. We always have chowder when visiting Capt. Parkers. Captain Parker's is our go to spot when on Cape. Did I say best chowder! It was great seeing Gerry Manning again.

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Captain Parker's

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Captain Parker's

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Captain Parker's – famous chowder

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Captain Parker's – Jerry, Owner Gerry Manning and Janet

Rachel Ray did the early bird special at the Roadhouse Café, Hyannis where she had Linguini Puttanesca with extra anchovies. I had the same thing, delicious… We had a great time. Enjoyed meeting the owner Dave Colombo, we heard some great stories…

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Roadhouse Café – Larry, Clair, Janet and Jerry

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Roadhouse Café – Owner Dave Colombo and Janet

The last stop of the day was Cafe Mews, Provincetown. Thanks to the magic of TV it was just down the road. I had the same drink she ordered ‘The Cape Codder’ Café Mews was a great way to end our day in Provincetown…

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Provincetown – P Town

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Provincetown – P Town

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Provincetown - Café Mews

In the footsteps of Rachel Ray - $40 a day - Cape Cod Massachusetts – Provincetown - Café Mews

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zzz

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto and Caramelize Brussels Sprouts

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto and Caramelize Brussels Sprouts… Not together LOL

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto

Inspired by a special treat from Lombardi’s Restaurant Everett Marina and then Head Chef Jeremy Taisey… Fresh fig with goat cheese, sea salt, balsamic vinegar and crispy Prosciutto!

Lombardi’s Everett Waterfront - Fresh fig with goat cheese, sea salt, balsamic vinegar and crispy Prosciutto

We have wanted to try making Chef Jeremy Taisey fig and goat cheese since the first time we had them.  We finally had our chance when we invited our family over for a med week dinner of Bucatini pasta with Avocado Basil Pesto and antipasto. Part of the antipasto would be goat cheese stuff figs.

Our challenge now was finding fresh figs. A week before the dinner our local store had two types of figs in. So I thought there would be no problem when it became time to buy. I was wrong… The day before our dinner there was none to be found. We visited all our local outlets, nothing. Luckily the morning of the dinner I needed to pick up a few things and there they were lovely black figs…

First step is to crisp the prosciutto.

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto - Crisp the Prosciutto

Set aside to cool. We crumbled ours…

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto - Crisp the Prosciutto

Cut the stems from the figs and cut in half.

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto – fresh black figs

Arrange the fig halves on a plate.

Spoon the goat cheese on the fig halves (experiment by using flavored goat cheeses)

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto – spoon the goat cheese on the figs

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto – spoon the goat cheese on the figs

Arrange pieces of prosciutto on each fig half.

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto – Arrange pieces of prosciutto on each fig half

Drizzle with olive oil, balsamic vinegar and sprinkle with sea salt.

Cooking at Home – Goat Cheese stuffed Figs with Crisp Prosciutto

Enjoy…

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 Cooking at Home – Caramelize Brussels Sprouts

Cooking at Home – Caramelize Brussels Sprouts

Ingredients:

12 to 14 (for 4) Brussels sprouts

Chicken stock

1 chicken bouillon

Olive oil

Balsamic vinegar

Butter

Salt and pepper
Optional ingredients: bacon, prosciutto, pancetta, garlic, red pepper flakes, etc.

Directions:

Prepare the brussels sprouts by removing unwanted leaves and stems. Cut brussels sprouts in half.

Place brussels sprouts, cut side down in a saucepan.

Add chicken bouillon and chicken stock to cover the bottom portion of the brussels sprouts.

Cooking at Home – Caramelize Brussels Sprouts - place brussels sprouts, cut side down, add chicken bouillon and chicken stock

Add salt and pepper and tablespoon of butter. Bring to a boil.

Cooking at Home – Caramelize Brussels Sprouts - reduce liquid

Reduce liquid until there are is no liquid left.

Cooking at Home – Caramelize Brussels Sprouts - deglaze and add optional ingredients

Deglaze with olive oil, tablespoon of butter and sauté until caramelized. (Cooks note: this is where you can add the optional ingredients such as; bacon, prosciutto, pancetta, garlic, red pepper flakes, etc.)

Drizzle with balsamic vinegar and served.

Cooking at Home – Caramelize Brussels Sprouts

Enjoy!

zzzz

Cooking at Home - Italian Grilled Marinated Vegetables

Cooking at Home - Italian Grilled Marinated Vegetables

We think the key to make authentic Italian grilled marinated vegetables for antipasti is to grill the vegetables first.

Thinly slice the vegetables. If you have great knife skill you are in luck. We use a peeler to slice the softer vegetables like zucchini, yellow squash, etc. We tried to use a peeler on eggplant, but the skin was to tuff.

We used white vinegar in our marinate but you can use any of your favorites such as, red wine vinegar champagne vinegar, etc.

Cooking at Home - Italian Grilled Marinated Vegetables – Slicing the vegetables

Slicing the vegetables can be done as we did by using a peeler or by using a knife, mandolin food slicer, an attachment to a food processor, etc.

Cooking at Home - Italian Grilled Marinated Vegetables – Slicing the vegetables

Eggplant skin and meat are too hard for the peeler.

Cooking at Home - Italian Grilled Marinated Vegetables – Staging saves you steps

Cooking at Home - Italian Grilled Marinated Vegetables – Grilling Vegetables

Cooking at Home - Italian Grilled Marinated Vegetables – Grilling Vegetables

Cooking at Home - Italian Grilled Marinated Vegetables – Grilled Yellow squash, Zucchini and Eggplant

Grilling peppers has a few more steps. We grilled the peppers in the same pan we use for the other vegetables using more care to give it a good char. We found that by putting a lid over the peppers helped to give them great char marks.

Cooking at Home - Italian Grilled Marinated Vegetables - Grilling the peppers

Cooking at Home - Italian Grilled Marinated Vegetables - Grilling the peppers

Once the peppers are grilled, placed the peppers in a covered container. This allows the peppers to sweat making it easier to remove the skin.

Let the red peppers sit for approximately 15 min.

Cooking at Home - Italian Grilled Marinated Vegetables

Carefully remove the skin. Remember the skin may be hot.

Cooking at Home - Italian Grilled Marinated Vegetables - Remove the skin

When peeled, cut the peppers and remove the seeds. Now, sliced the peppers.

Cooking at Home - Italian Grilled Marinated Vegetables - Remove the seeds

We prepare each vegetable in its own individual container. Our marinate recipe is for each individual vegetable.

The Marinated

Ingredients:

1/3 cup extra virgin olive oil

1/8 cup vinegar (to taste)

1 clove garlic

Pinch red pepper flaks

Salt and pepper

Once stage, add the garlic, olive oil, vinegar, a pinch of pepper flakes and salt and pepper to taste.

Cooking at Home - Italian Grilled Marinated Vegetables

The marinated vegetables can be served within two hours, but best in 12 or more hours.

We used our Italian Grilled Marinated Vegetables as a family size antipasti…

Cooking at Home - Italian Grilled Marinated Vegetables - Antipasti

Cooking at Home - Italian Grilled Marinated Vegetables - Antipasti

zzz

Cooking at home - Caprese Bites and what to do with the left over Caprese pieces

Cooking at home - Caprese Bites and what to do with the left over Caprese pieces…

Cooking at home - Caprese Bites 

Caprese salad is a simple salad from the Italian region of Campania, made of sliced fresh (buffalo) mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto, not a side dish.

We decided rather than making a traditional solid we would make it more as a appetizer. We found that cherry tomatoes and small mozzarella balls work perfectly.

Cooking at home - Caprese Bites 

We laid that tomatoes out and cut the tops off.

Then, using a small spoon hollow out the tomatoes.

Cooking at home - Caprese Bites - cut the tops off and hollow out

Cooking at home - Caprese Bites - cut the tops off and hollow out

Cut the small mozzarella balls in half. Place a half in each of the hollowed out tomatoes.

Cooking at home - Caprese Bites - cut the small mozzarella balls in half

Cooking at home - Caprese Bites – place the mozzarella in each tomato

Cooking at home - Caprese Bites – place the mozzarella in each tomato

Drizzle extra virgin olive oil and balsamic vinegar over the tomatoes and mozzarella.

Cooking at home - Caprese Bites - drizzle extra virgin olive oil

Cooking at home - Caprese Bites – drizzle balsamic vinegar

Place a piece of basil leaf over each tomato and mozzarella bite.

Cooking at home - Caprese Bites – piece of basil leaf and sea salt 

Finish off by sprinkling sea salt.

Enjoy!

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Cooking at home - Caprese Omelette

What to do with leftover caprice see pieces? We found the solution. Why not make an omelette. After all, isn't that what omelettes are for? Using leftovers is good thing.

Staging your ingredients helps you from making mistakes and also saves time.

Cooking at home - Caprese Omelette - Stage your ingredients

We like the use a little milk in my omelettes.

Butter and a little olive oil works great in a hot pan. Cook the omelette until the egg liquid no longer jiggles. Then add the tomatoes, mozzarella and basil leaves. Once the omelette is a little firm and the ingredients have cooked, fold the omelette in half. Add a little cheese topping of what ever grated cheese. You may have and finish cooking to the firmness you enjoy.

Cooking at home - Caprese Omelette - add the tomatoes, mozzarella and basil leaves

Cooking at home - Caprese Omelette - fold the omelette in half

Cooking at home - Caprese Omelette - add a little cheese

Cooking at home - Caprese Omelette 

Enjoy!

zzz