Live stream: Rod the Builder vs. Steve Garagiola in classic Italian cook-off (with recipes) - WDIV ClickOnDetroit |
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Posted: 27 Nov 2020 11:09 AM PST DETROIT – Rod the Builder is back for another challenge this year, though it will look a little different because of the pandemic. Rod Meloni is turning in his reporter notepad for a Rod the Builder apron and challenging our own Steve Garagiola to an Italian cook-off! You can watch the competition live in the stream posted above. It is scheduled to begin around 4 p.m. Friday and last until around 6:30 p.m. "I'm no chef. I admit that," Rod said. "I peel, I cut, I clean, I put things in the oven but I do not manage cooking as a regular course of action." "I love to cook," Steve said. "I've been cooking for years. I even put some recipes into a cookbook. I don't know how much Rod cooks but he is Italian. There has to be a cook hiding in there someplace." Rod and Steve are meeting virtually from their own kitchens to make a traditional Italian dinner with an appetizer, salad and main course. RecipesCaesar salad:  Caesar salad is my favorite. It's an excellent compliment to almost any entrée, or a meal by itself when you add grilled chicken or salmon. While you find Caesar salad on almost every restaurant menu, you rarely find the real thing unless you make it yourself. Let's get one thing straight right now: Real Caesar dressing never looks like Ranch dressing. Creamy Caesar is a fraud. Caesar dressing is not even a distant cousin of Ranch dressing, and don't let the anchovies scare you off. Keep an open mind. You won't be disappointed. Ingredients:
Directions: In a mixing bowl, dice anchovy fillets into nearly a paste. Blend in garlic powder. Add lemon juice, mustard and Worcestershire sauce. Stir vigorously. Add coddled egg and stir. Slowly pour in oil stirring constantly. Add ¼ cup of Parmesan cheese and stir vigorously. The cheese acts as an emulsifier that creates a creamy texture. Wash and trim Romaine leaves into bite-sized pieces. Toss with dressing and top with remaining Parmesan cheese and croutons. NOTE: Many Caesar dressing recipes call for a raw egg. A coddled egg will give the dressing a smoother, creamier texture, and is also safer. Concerns about the risk of salmonella-based food poisoning often point to the eggshell. A quick bath in boiling water will kill bacteria. To coddle an egg, bring a pot of water to a boil. Gently place the egg in the water and cook for 30 to 45 seconds. Toasted ravioli: If you ever visit St. Louis, go The Hill for Italian food. Every restaurant will offer toasted ravioli, which is a favorite of mine because there's a family connection. It all began in the 1940s at Oldani's -- one of the most popular restaurants on The Hill. A chef named Fritz mistakenly dropped an order of ravioli into hot oil instead of hot water. Realizing his mistake (and not wanting to waste good food) he removed the ravioli and gave the plate of fried pasta to a willing subject sitting at the bar: Mickey Garagiola (my uncle), older brother of Major League Baseball Hall-of-Famer Joe Garagiola (my dad). Mickey said, "Hey, with a little parmesan cheese and sauce, these would be great!" A tradition was born. Others will claim they invented toasted ravioli. Don't you believe it. Ingredients:
Directions: Bring a large pot of water to a boil. Cook ravioli as directed on package. Drain and set aside. In a bowl combine eggs and milk. Mix well. In a separate bowl put a generous amount of breadcrumbs. Place ravioli (a few at a time) in the milk mixture, then into the bread crumbs to coat lightly. Heat oil in a sauce pan. Add ravioli a few at a time. Cook about one minute on each side. You want a nice golden brown. Heat up your spaghetti sauce. Arrange the toasted ravioli on a plate with a bowl of sauce in the middle. Sprinkle the ravioli with parmesan cheese and serve. Mangia bene! Lasagna: Lasagna is not complicated, but it does take some time to make the sauce. The only mistake I occasionally make is not allowing the sauce to cook down long enough. You need to simmer a lot of the water out. You want that sauce thick when you start building the layers. Ingredients (sauce):
Ingredients (cheese filling):
Ingredients (other):
Directions (noodles): Cook lasagna noodles in boiling water as directed on package. While they're cooking, you can start the sauce. When noodles are done, remove to a bowl of cold water so the pasta stops cooking. Set aside for later. Directions (sauce):
Directions (cheese filling): Blend all of the cheese filling ingredients together in a bowl. Preheat oven to 375. In a 13x9 baking dish start building your layers:
Finish off with a layer of noodles and sauce. That final layer of sauce keeps the noodles from getting crunchy. Cover with foil and bake 25 minutes. Uncover and bake another 25 minutes. Let the pan cool for 15 minutes. Sprinkle with parmesan cheese before serving. You can watch Rod the Builder on Local 4 News at Noon, 4, 5 and 6, as well as right here on ClickOnDetroit.com.  |
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Recipes: Cooking Thanksgiving dinner will be different this year - OCRegister Posted: 17 Nov 2020 12:00 AM PST Something old, something new, something borrowed, something blue. The celebration of a pandemic Thanksgiving requires a break with long-held traditions. I'm paring down the menu and the guest list, thinking of it in terms of hosting an intimate wedding for six: something old, new, borrowed, and blue. According to The Knot, "something old" stands for continuity. To my way of thinking, that means roasting turkey, whether it be a whole bird yielding plenty of leftovers or a sleek turkey breast. "Something new" is meant to show optimism for the future (boy do we need that). I'm taking a new path for the dessert, abandoning the traditional pies and baking an All-In-One Holiday Bundt Cake. It shows off a delicious array of Thanksgiving flavors including fresh cranberries, pumpkin, nuts, apple, cinnamon, and ginger. It's scrumptious, easy to serve, and portable; a perfect treat to share with neighbors as well as guests. Wrapped well, the cake will keep at room temperature for four days. Happiness derived from others is one interpretation of "something borrowed." Acorn Squash with Coconut Custard is a side dish that spreads its share of bliss. I borrowed the recipe from Food & Wine magazine. Two acorn squashes are halved and seeded, baked, then filled with a coconut milk-based custard and baked again to set the filling. They can be prepared three hours in advance of serving, so if roasting a 12- to 14-pound turkey, the squash can be prepared before the turkey goes into the oven. Purity and love are represented by "something blue." I turn to my late Aunt Mary's Cranberry Mold adorned with a mixture of fresh berries that includes plenty of blueberries. I know that gelatin has lost foodie status over the years, but this version boosts the flavor by replacing half of the water with whole cranberry sauce and adds diced celery and coarse-chopped nuts for crunch. Purity and love? Well, love for sure. Happy Thanksgiving to all. Ask guests to help. It builds a warm feeling of community to give everyone a feast-job. Hopefully, next year will bring a Thanksgiving table filled to the brim with loved ones. Aunt Mary's Cranberry Mold 
Yield: 10 to 12 servings INGREDIENTSLarge package (6 ounces) raspberry Jell-O 2 cups boiling water 1 (14-ounce) can whole cranberry sauce 1 cup diced celery 1/2 cup coarsely chopped walnuts Garnish: 3 cups mixed fresh berries, such as blueberries, blackberries, raspberries 1 1/2 tablespoons orange liqueur, such as Grand Marnier (or orange juice) mixed with 1 1/2 tablespoons agave syrup Fresh mint leaves Cook's notes: To avoid nuts and celery from floating to the top, chill the gelatin until thick (but not set) before adding them. My preference is not to worry about the nuts and vegetables floating to the top, because when the mold is inverted, the "jelly" part shows and looks pretty, plus when serving every scoop will have those components in it. PROCEDURE1. Combine Jell-O and boiling water in medium bowl; stir until completely dissolved. Add cranberry sauce; stir to combine and dissolve the "jellied" portion of the cranberry sauce (I use two big spoons and mash undissolved cranberry "jelly" between the spoons). Stir in celery and walnuts. Pour into ring mold or ornate crown mold. Chill until set. MAKE AHEAD: Can be prepared two days in advance, refrigerated in mold, well-sealed with plastic wrap. 2. To unmold, hold mold in warm water for 15 to 20 seconds; invert on plate. If it doesn't unmold, repeat resting in warm water at 5 to 10 second intervals. 3. Just before serving: In a medium bowl, combine blueberries and blackberries. Add liqueur mixture and gently toss. Add raspberries and use a clean hand to very delicately toss one at a time time (raspberries are fragile). Arrange berries around mold and garnish with mint leaves. Source: Adapted from Mary Kast, designer, watercolor artist Acorn Squash With Coconut Custard 
Yield: 8 servings INGREDIENTS2 acorn squash, halved lengthwise, seeds and stringy bits removed 1 tablespoon olive oil 1 teaspoon kosher salt 6 fresh sage leaves, torn into small pieces 1 cup canned well-shaken and stirred coconut milk 1/2 cup heavy whipping cream 4 large egg yolks 1/4 cup granulated sugar 1 teaspoon ground black pepper 1/2 teaspoon orange zest 1/2 teaspoon salt Optional: 3 tablespoons brown butter, see cook's notes 1/4 cup coarsely chopped toasted walnuts, see cook's notes Cook's notes: To make brown butter, place half a stick in a small skillet, set over medium heat. Let the butter melt and cook, stirring often, until it's nutty and browned, 4 to 6 minutes. Even though the sauce is made from one ingredient, you'll want to keep stirring it so that the milk solids brown evenly. To toast nuts, place in single layer on rimmed baking sheet and toast in a 350-degree oven until lightly browned, about four minutes. Watch carefully because nuts burn easily. PROCEDURE1. Preheat oven to 425 degrees. Cut a small slice off skin side of each squash half so they will sit flat while baking. Transfer to a large, rimmed baking sheet. Drizzle squash with oil and season with salt and sprinkle with sage pieces. Roast in preheated oven until tender and starting to brown, about 40 minutes. Cool completely. Reduce oven temperature to 300 degrees. 2. Whisk coconut milk, cream, yolks, sugar, pepper, zest and salt in large bowl until well combined. Pour coconut mixture evenly into well of each squash. Bake at 300 degrees until custard begins to set and jiggles slightly like gelatin, about 55 minutes. Let cool to room temperature at least one hour or up to threehours. (As it cools, custard will set up further). Cut squash halves in half; transfer to a platter. If using, drizzle with brown butter on top. Sprinkle on toasted walnuts. Source: Food & Wine magazine All-in-One Holiday Bundt Cake 
Yield: 12 servings INGREDIENTSButter for greasing pan 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Pinch of salt 1 1/2 teaspoons grated fresh ginger or 1 teaspoon ground dried ginger 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature 1 cup granulated sugar 1/2 cup (packed) light brown sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups canned unsweetened pumpkin puree 1 large apple, peeled, cored, and finely chopped 1 cup fresh cranberries, halved 1 cup pecans, coarsely chopped For dusting: powdered sugar For serving: sweetened whipped cream or ice cream (vanilla or pumpkin) Cook's notes: I dust the cake with powdered sugar, the easiest route to making it pretty. But if you want to drizzle on a maple-flavored icing, combine 6 tablespoons powdered sugar with 2 tablespoons maple syrup. Add more syrup little by little, stirring vigorously, until icing runs nicely off the top of a spoon — you may need another 1/2 tablespoon of syrup to get the right consistency. PROCEDURE1. Adjust oven rack to center position and preheat to 350 degrees. Butter a 9- to 10-inch (12 cup) Bundt pan. Don't place pan on a baking sheet (you want air to circulate through the inner tube). 2. In large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground ginger (not if using grated fresh ginger). 3. Using a stand electric mixer fitted with the paddle attachment (or a hand mixer in a large bowl), beat butter and both sugars together at medium speed until light and fluffy. Add eggs one at a time and beat for 1 minute after each addition. Beat in vanilla. Reduce mixer speed to low and add pumpkin, apple, and grated ginger (if using) — don't be concerned if the mixture looks curdled. Still on slow speed, add dry ingredients, mixing only until incorporated. With a rubber or silicone spatula, stir in cranberries and nuts. Scrape the batter into prepared pan and smooth top with the rubber spatula. 4. Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean (well, at my house it takes 75 minutes and I test with a toothpick, because the knife never seems to come out clean — just saying). Transfer cake to cooling rack for 10 minutes. Unmold on cooling rack. Cool thoroughly. 5. Just before bringing to the table, dust the cake with powdered sugar. Place powdered sugar in a small sieve and shake over top of cake. Cut into thick slices (to capture all of the delicious ingredients). Serve with whipped cream or ice cream (Baskin-Robbins' flavor of the month is Pumpkin Cheesecake). Source: "Baking from My Home to Yours" by Dorie Greenspan (Houghton Mifflin, $40) Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com  |
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