CNYEats | Apple Crumbles

CNYEats A Taste of Utica: Red Sauces

This week in our book we are cooking the sauces. We have “Raw Sauce” on page 36. “Spaghetti Sauce” and “Arrabbiata Sauce” on page 37. Canning the sauces (page 38) was posted 12/13/2009 if you want tips on storing. “Raw Sauce” AKA: Uncooked Tomato Sauce. Posted by Michael Labombarda. Michael writes “This is a colorful, zesty, fast and easy sauce for pasta during the summer months. The ingredients are simply blended together and tossed in a bowl and allowed to sit awhile (30 – 45 minutes) till all the flavors meld together. If you make this sauce with anything but [...]

By Joanne|2010-01-24T19:19:33-05:00January 24, 2010|Food|4 Comments

CNYEats A Taste of Utica: Pasta Fazoola!

Another winning recipe to warm you from the tips of your toes to the top of your head. “A mouth-watering dish created during the lean days of the Great Depression”. Pasta Fazoola is posted by Tony Leone, page 26 in our book... Tony reminds us to get out the “fresh slices of hard crust Italian water bread. Slop up the remnants, lean back and loosen your belt!” There are no measurements listed with this recipe. The quantities listed here are simply what I used to easily feed ten to twelve hungry mouths. This leaves [...]

By Joanne|2009-12-06T18:19:50-05:00December 6, 2009|Food|4 Comments

A Taste of Utica: Appetizer Rolls

Today was the Falling Leaves road race in Utica, NY. The weather wasn’t as nice as it could be but the rains stopped so runners weren’t fighting with the stinging rain in their faces. I ran the short race, 5K. The finish line enthusiasm represented that overwhelming Utica spirit in support for its runners. Since it was a race and I ran hard, I’m ready for this weeks Taste of Utica recipe: Appetizer Rolls: Sausage and Spinach and Broccoli. The recipe is posted by Mario, on page 14 of the book: Before we begin the Appetizer Rolls, we need to [...]

By Joanne|2009-09-27T11:37:26-04:00September 27, 2009|Food, Food thoughts, Life|6 Comments

CNY A Taste Of Utica: Zucchini Appetizers

This recipe was donated by Rainie Piccione, from Dolores Cecere Piccione. It is amazingly light and tasty. I cut it into 9 squares using a 9x9 square pan but to serve more, you can certainly get 18 smaller squares out of this delicious dish. The recipe from page 10 of "A Taste of Utica" cookbook. Zucchini Appetizers 3 cups zucchini with peel - thinly sliced 1/2 cup vegetable oil (I used 1/3 cup olive oil) 1 cup Bisquick mix 1/2 cup Parmesan Cheese 1/2 cup onion, fine chop 1/2 tsp salt 1/2 tsp seasoned salt (I used SPIKE vegetable seasoning) [...]

By Joanne|2009-08-23T17:00:44-04:00August 23, 2009|Food, Food thoughts|4 Comments

Grilled Sea Bass with Antipasto Topping

Yesterday (Tuesday) Ted was in our gym early, determined to make sure I was using heavy weights. It was a leg day and now (Wednesday) I suffer. I did use heavier weights because Ted was with me as a spotter. If you want to increase the amount of weight you work out with, make sure you have a spotter available. Not only will their presence give you confidence but it will ensure your safety and focus as well. Today I worked chest and biceps. Ted came downstairs later since we stayed up to watch a silly, but good movie. [...]

By Joanne|2009-08-19T18:29:45-04:00August 19, 2009|Exercises, Food, Food thoughts|5 Comments

CNYEats: Antipasto Spread

This is a strong, tasty spread that can be served with an assortment of crackers, toast points or a really good bread. It reminded me of an olive tapenade. It's easy to make so don't be put off by the instructions which tell you to make it the day/night before. I made this at 9 pm last night to be ready for today. It made the house smell glorious at that time of night. Antipasto Spread by Joe "A Taste of Utica" 4 oz can mushrooms, stems and pieces. Drained and fine chop 14 oz jar artichoke hearts. Drained and [...]

By Joanne|2009-08-16T18:16:10-04:00August 16, 2009|Food, Food thoughts, Life|2 Comments