webster ny

As James Beard said: “Food is our common ground, a universal experience”. It is true that no matter who we are or where we live, all life revolves around food. Yet food is more than the sustenance we need to stay alive; food is part of which we are, part of our culture and tradition.

Food has the power to create relationships that create moments of togetherness; is through food that we can express ourselves; through food we c

 elebrate life and passing of time. No matter where we are from, how we cook, or what we enjoy, food enriches our lives everyday.

My love for good food and cooking started when I heard my grandmother’s words: ”Karina, just stand beside me and watch me cooking until you are ready to do it by yourself…” I was only four years old when I became a sous-chef for the greatest cook I have ever met: Angela Mastroianni. She was the one who inspire me to be a chef.

That strong, sweet Italian lady, who baked fresh bread each day to feed her family during World War II, taught me much, and in her kitchen I learned that simple things like: kneading pizza dough, shaping gnocchi, baking Italian sweet bread panettone, or collecting fresh basil from the garden, all of these things mixed with passion and love, can make a lasting memory in people’s lives.

So, as a child, her kitchen became the most interesting and fascinating place in the world. I still can remember her working in her little bakery. She used to bake fresh bread for any poor family she knew in the neighborhood and deliver it to them personally. She would never shun anyone who came to her house asking for food or simple a piece of bread. She was always ready and happy to help others with a great smile and open arms. Now, as an adult, I realize how much her actions have impacted my life.

Please, join me as we celebrate food and life through the series of “Food & Wine”, “Healthy Cooking”, “Recipe’s corner”, “Restaurant review s”, and “Karina’s culinary adventures”. Do not forget to bring your apron and your appetite…

Buon appetito!

“From The Fields To Your Table”
  by Karina Sesso

Every season brings its harvest of fresh and appealing vegetables and fruits. There is no greater satisfaction than to prepare them in a healthy meal for your friends and family. As a good doctor will tell you, vegetables and fruits are a great source of minerals, vitamins and fiber. All good check outs for a healthy diet. At the time of choosing your vegetables, you might consider growing your own at the convenience of your own garden, or buying them at your local supermarket or farm market. Nothing can beat the fact of getting fresh vegetables and fruits from the fields to your table. It is almost as good as having your own garden! 
When buying vegetables and fruits, quality and freshness are crucial. They should be firm to touch, with good color, no withered or yellowing leaves. So, next time you visit your local farm markets examine your vegetables and fruits closely. Smell them, touch them, and learn how to know how they should look like in order to taste good. Choosing the right ingredients with the best quality and freshness are the key for any successful meal.

Now that you had successfully completed  “Vegetables and Fruits 101”, get your apron, your chef’s knife and be ready to make them shine in a healthy and simple meal. Remember, when you choose the right ingredients, you are on your way to a great meal. Let your food speak for itself.  There are few ways you can show off your fresh produce. Take advantage of the sunshine and your grill before cold weather comes. Cooking vegetables and grilling fresh fruits in a grill pan or over a barbecue enhances their natural flavors. Serve them with a drizzle of good Italian olive oil; finely chopped herbs (like parsley, garlic, basil, etc); pair them with fresh crostini or your favorite bread and you have fixed a quick, simple and healthy meal.  For dessert, grille some fresh peaches, plums, apricots, drizzle them with lemon flavored honey, sprinkle with roasted walnuts or have a good quality chocolate sauce ready for dipping. 

Once you have mastered the art of choosing your vegetables and fruits, the possibilities for preparing them in healthy and fresh meals are endless. So, next time you ask yourself what’s for dinner? Remember your local farm markets, the goodness of the products of their land and bring them to your table. 

Conchiglie pasta with hearty pomodoro sauce
By Karina Sesso

Serves 4-5
Recipe: 

• 500 g Conchiglie Italian pasta (shells)
• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 cup mushrooms, finely chopped
• 1 sweet red bell pepper, finely chopped
• 1 sweet green bell pepper, finely chopped
• 1 small eggplant, diced in cubes
• 1 cup broccoli florets
• 1 cup very ripe tomatoes, finely chopped
• 1/3- cup sun dried tomatoes, cut in halves
• 3 cups fresh tomato sauce (you can replace it by a good quality store bought tomato sauce)
• ½ cup of Spanish olives (pitted) 
• Fresh basil leaves, to taste
• Fresh Italian oregano, to taste
• Salt and fresh ground pepper to taste
• Pinch of sugar
• Freshly grated Pecorino or Parmesan cheese, for serving
• Good quality Italian olive oil

1. - Heat the oil in a heavy-based pan. Add the onion, garlic, carrot and celery. Cook the vegetables in medium heat stirring occasionally.
2. - Add the bell peppers, eggplant, mushrooms, and broccoli florets and diced tomatoes. Keep on eye on your vegetables by stirring occasionally.
3. - As they start to cook add the tomato sauce and sun dried tomatoes. Lower the heat, cover the pan and cook until soft but not mushy. Add the Spanish olives; season the sauce with salt, pepper, fresh herbs and a pinch of sugar (to reduce any acidity from the tomatoes).
4. - Bring a large pot with cold water to boil. Before adding the pasta shells, season it with salt and add a few drops of olive oil to prevent pasta from sticking. Once your water reaches the boiling point, add the pasta and cook until al dente.
5. - Drain the pasta and transfer it quickly to the pan with the hearty pomodoro sauce. Gently toss until combined. Serve immediately in large bowls or dinner plates. Drizzle with Italian olive oil and freshly grated Parmesan or Pecorino cheese. Add few fresh basil leaves on top. Bring to your table, enjoy and Buon Apetito!

See first in Series of a Live Cooking Demonstration recently at Bauman's Farm Market!

Chef Karina demonstrates making "Farm Fresh Pomodoro"

    
                                           

 Recipe: "Crepes with fresh berries and creme Chantilly"
By Karina Sesso
 
Ingredients for Crepe Batter:
 
• 3 eggs
• 1 egg yolk
• 3/4 cup milk
• 1/3 cup water
• 3/4 cup All Purpose Flour
• 1/2 teaspoon salt
• 2 tablespoons melted unsalted butter
 
Procedure:
 
Add all the ingredients in the order are listed in a blender, adding the melted butter at the end. Blend for 2 minutes. Scrape the sides of the blender vase if needed. Cover the batter and chill for 30 minutes to overnight. Do not cook it immediately, as it tends to rise bubble. As the batter rest in the fridge, the flavors will come out stronger and the glutten of the flour will rest (translation: your crepes will taste delicious!)
Get ready a non-stick pan in a medium-high heat stove. The pan has to be hot enough to set the batter quickly, but not to hot so as to brown it before the crepe is firmly set. Heat a little clarified butter, oil or cooking spray in a pan and pour out any excess. Hold the pan at an angle and pour in a little batter. Remember that you are not making "pancakes". The consistency of the batter has to be thin and rich to accomplish French-style fine crepes.
Tilt and swivel the pan as you pour to coat the base thinly and evenly with the batter. When the crepe is pale gold underneath, use a spatula to loosen and turn it (or use your clean fingers if you can stand the heat). Shake the pan to settle the crepe. Cook until golden brown on the second side. Turn on parchment paper. Cushion them with parchment paper to prevent sticking. Any leftover crepe batter can be stored in the fridge for 3 days. At the time to use it just let it rest at room temperature 15-20 minutes)
 
Fill the crepes with a spoon or two of homemade creme chantilly, add some fresh berries or grilled peaches or sliced bananas, sprinkle with powdered sugar, some chocolate sauce on the plate for decor and enjoy!
 
Always remember  to choose delicate fillings at the time of plating the crepes and they are best to make them a la minute.

You can also try any of these suggestions here:
A sprinkling of lemon juice and sugar; fruit preserve or sauce; grilled fruit; poached or pureed fruit; creme patisserie; melted chocolate and finely chopped toasted hazelnuts; Nutella; peanut butter and jelly, etc.

Making easy but elegant "Goat cheese, onion and tomato tart with puff pastry 

Watch the Video: