Friday, February 8, 2008

La Pace Restaurant, Glen Cove, LI, New York

La Pace Restaurant, a fine dining establishment that offers guests a northern Italian and Continental menu. Located at 51 Cedar Swamp Road, Glen Cove, Long Island, New York.

You can expect genuine Italian charm and classic Italian cuisine at this popular restaurant, it's been a landmark for as long as I can remember. . A beautiful wood bar leads you into the main dining room that is divided into two sections. Candlelight and fresh flowers on every table, complete the romantic, sophisticated atmosphere. Perfect for Valentines day!
When you arrive, a combination of warm brick oven, semolina and raisin fennel breads will be brought to your table.
Each dish is prepared to order using the finest ingredients. Signature dishes are Osso Bucco, Veal Chop a la Bussola, Red Snapper Livornese, Chicken Campagnola, and Lobster alla Fra Diavolo. Homemade desserts are luscious Italian cheesecake, Napoleon, and their incredible tiramisu. An exceptional wine list features selections from Italy, California and Chile.
You'll receive a warm welcome from the owners and staff of this well established landmark serving authentic Italian cusisine. The very professional waitstaff, who has been with the restaurant for many years, know the customers and treat them like old friends.

Cajun-Spiced Po Boy ala New Orleans

In Honor Of Mardi Gras ~ Lets Make Us A Cajun-Spiced Po Boy Ala New Orleans.
The Southern Classic Sandwich.
Get yourself a a large bowl combine the tempeh fingers ( is fermented soy protein) with 2 tablespoons of the olive oil and toss well.
Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
Preheat oven to 350°F.
Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion–green pepper mixture. Stir well.
Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
Cut each baguette in half widthwise and then slice each half lengthwise, you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top
Smother with lots of lettuce tomatoes and lots of onions
Beverage pairing: Once again, rose wine comes to the rescue! This tangy and spicy version of a po boy is perhaps too substantial for most whites, but not quite beefy enough for a red. A dry but juicy rose is just the ticket.
But if you prefer a white wine, use a fruity Chardonnay, nice and cold.

To assemble the sandwich, cut the ends off the bread and scoop out most of the insides.
Share one on Valentines night as a late night snack in bed, with your Sweetie.

Tuesday, February 5, 2008

Heart's Delight Éclair

This is one of my all time favorite recipe's. I have made it for many special occasions. Valentine's Day is my favorite time to pull this beautiful, easy, recipe out. I hope you try it. It looks hard, but it is so simple and oh, so good.

Contest Winning Recipe
From Taste of Home

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy!

10-12 CATEGORY Dessert METHOD Baked PREP 30 min. COOK 15 min. TOTAL 45 min.
* 1 package (17.3 ounces) frozen puff pastry, thawed * 3 cups cold milk * 1 package (5.1 ounces) instant vanilla pudding mix * 2 cups heavy whipping cream * 1 teaspoon vanilla extract, divided * 1 cup confectioners' sugar * 1 tablespoon water * 1/4 teaspoon almond extract * 1/2 cup semisweet chocolate chips * 1 teaspoon shortening
DIRECTIONS On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Meanwhile, whisk milk and pudding mix until thickened. In a large mixing bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding. Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry. In a large bowl, combine the confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set. Refrigerate leftovers. Yield: 10-12 servings. Printed from Feb 4, 2008 Copyright Reiman Media Group, Inc © 2008