Potato Pizza

 

Recipe from Grandmother's Kitchen

http://grandmotherskitchen.org/recipes/potato-pizza.html#.UnUVt5SicdI

Ingredients

Dough
1/2 cup warm (not hot) water
1 teaspoon kosher or sea salt
1 Tablespoon olive oil
1 teaspoon instant (fast acting) yeast
1-1/4 cup bread flour (approximate)
Topping
1 medium sized Yukon Gold potato
1 Tablespoon salt
2 Tablespoons chopped fresh rosemary 
1/4 cup chopped sweet white onion 
3 Tablespoons olive oil 
1 teaspoon course kosher salt or sea salt
1 teaspoon ground pepper 
1/4 cup olive oil
1/2 cup parmesan cheese or mozzarella (optional)

Directions

Dough

  1. Using a medium sized mixing bowl, combine salt, 1 tablespoon of olive oil and yeast to the 1/2 cup of warm water and stir. Mix in 1 cup of flour. Gradually add in 1/8 cup more flour, until the dough comes together enough for you to put in on the counter and start kneading it.
  2. Add enough additional flour to make a nice dough that is not too sticky, but not too dry. It should feel a little moist, but not stick to your hands.
  3. Knead for a couple of minutes, then put it in a bowl with a drizzle of olive oil.
  4. Turn the dough to coat in the olive, cover the bowl with plastic wrap and set it in a warm place to rise for about an hour and a half.

Topping

  1. While the dough is rising, using a mandoline, slice the potato as thin as you can, about 1/16th on a inch thick. Place potato slices in a bowl with the salt and cover with cold water for about an hour. Drain potatoes, rinse and pat dry. Toss with rosemary, onion and olive oil. Sprinkle generously with coarse salt and freshly ground pepper.
  2. Assembly
  3. Preheat the oven to 450-500 degrees F. for 30 minutes.
  4. If you have one, place a pizza stone on the bottom rack of your oven if you do not have one you will bake the pizza on a pizza peel or you can use a pizza pan or baking sheet. Sprinkle ground corn grits on the bottom of whatever baking surface you will be putting your pizza dough onto.
  5. Roll out the pizza dough, using flour so it doesnt stick to the rolling pin.
  6. Roll dough to the thickness you like. Place on the pizza peel or in the pizza pan.
  7. Brush the dough with the 1/4 cup olive oil, more or less as desired and top the pizza with the potato slices including all the onion and rosemary out of the bowl and spread evenly on top.
  8. If using the cheese, sprinkle on top.
  9. Slide the pizza onto the baking stone and bake for about 8-10 minutes, until the crust is crisp and golden. Sprinkle with additional salt, if you like.
potato pizza.jpg

Choloclate-Hazelnut Gelato

The holidays bring out many family traditions.  We enjoy homemade Nutella gelato.  This recipe is from the food network's Giada De Laurentiis.  

Chocolate-Hazelnut Gelato

Total Time:
2 hr 55 min
Prep
10 min
Inactive
2 hr 30 min
Cook
15 min

Yield:
6 to 8 servings (about 4 cups)
Level:
Easy

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
  • 1/2 cup toasted hazelnuts, crushed, for garnish

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Pots of Dolce de Leche Pumpkin Cream Pie

We found this great recipe online at www.verybestbaking.com​

​Hope you like it!

Pots of Dulce de Leche Pumpkin Cream Pie

Written by Jenny -

One of the top recipes from this summer’s pie contest that really peaked my interest (and taste buds too) was Maggie Moran’s Pots of Dulce de Leche Pumpkin Cream Pie! Summer seems so long ago now that Thanksgiving is on our minds but I do have to tell you this was a hit in our kitchen. We loved that this cream pie was portioned into individual servings, Maggie’s idea of serving in half-pint canning jars and of course, its taste.

This recipe is a snap to put together. The hardest part of it is waiting for them to chill but we won’t hold it against you if sneak a taste! As your spoon dips in, you will taste the whipped topping, creamy filling, yummy dulce de leche and then the graham cracker crust. Perhaps all of these will end up on your spoon at one time!

We thank you Maggie for your recipe inspiration. We look forward to making it throughout the year.

Pots of Dulce de Leche Pumpkin Cream Pie

Ingredients for 10 servings:

CRUST
• 1 sleeve graham crackers, finely crushed (1 1/4 cups)
• 5 tablespoons butter, melted

FILLING
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
• 1 box (3.4 ounces) vanilla instant pudding and pie filling mix
• 1 teaspoon pumpkin pie spice plus additional for dusting
• 1 tub (8 ounces) frozen whipped topping, thawed and divided
• 1 can (13.4 ounces) NESTLÉ® LA LECHERA® Dulce de Leche

Directions:

For Crust:

Combine graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins.

Pat crust down with back or side of measuring spoon.

For Filling:

Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.

Fold in 2 cups of whipped topping.

To Assemble:

Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling.

Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.

Links:

Pink Your Drink

pinkcocktails_1.jpg

October is National Breast Cancer Awareness Month, so you’ll most likely be seeing a lot of PINK over the next few weeks! Whether you’re planning a Pink Party of your own or simply raising a glass to someone special, here is a cocktail recipe that will have you toasting in the signature color at home…

*****

​

​

CHAMBORD PINK-TINI {pictured at top}

Ingredients:
1 oz Chambord
1.5 oz honey vodka
.5 oz lime juice
3-4 raspberries

Directions:
Shake ingredients with ice and strain into a chilled martini glass or crushed ice-filled rocks glass. Top with more crushed ice. Garnish with raspberries.

Bernadette Carbone's Red Pepper Relish

This recipie has been a staple of the Stynchula/Carbone family gatherings.  We hope you enjoy this as much as we do.

Red Pepper Relish

Ingredients:
6 large red peppers - diced very small
1 TBSP salt
1/2 Cup white vinegar
1 Cup sugar
8 OZ cream cheese (if desire)

1.  Mix diced peppers and salt in a bowl and let sit for 1 hour.

2.  After the peppers and salt have sat, boil the white vinegar and sugar in a pot.  Add in the peppers and let simmer.  Stir constantly until the mixture comes to your desired relish consistancy.  Remove from pot and refridgerate.

If you desire you can add mix 3 large TBSP of the cooled relish with the cream cheese for a nice cheese spread.

Festive Fall Salad

INGREDIENTS:

  • 1 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts
  • 5 ounces each romaine, radicchio and mesclun
  • 3/4 cup craisins
  • 1 pound white grapes
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 cup walnuts, toasted
  • Croutons

TO PREPARE: 

Whisk the olive oil, vinegar, honey, mustard, salt and pepper in a bowl until blended. Chill, covered, in the refrigerator. Arrange the chicken in a shallow dish and drizzle with 1/2 cup of the vinaigrette, turning to coat. Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally. Grill the chicken over hot coals until cooked through, turning occasionally. Cool slightly and cut into strips. 

Mix the romaine, radicchio, mesclun, craisins, grapes, cheese and walnuts in a salad bowl. Add 1/2 of the remaining vinaigrette and toss to coat. Spoon the salad evenly onto salad plates and top each salad with the grilled chicken and croutons. Store the remaining vinaigrette in the refrigerator. 

SERVES: 12 

Philadelphia Fruit Pizza

This recipie is from the Kraft Foods webiste (http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=57079).  
What a refereshing summer dessert pizza!

PHILADELPHIA Fruit Pizza

PHILADELPHIA Fruit Pizza
Prep Time:  15 mins
Total Time:  179 mins
Servings:  12 servings, 1 wedge each

Ingredients:
1 pkg.     (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg.     (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water

Directions

  1. Heat oven to 375°F.
  2. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
  3. Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
  4. Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

Carbone’s Restaurant Zucchini Pancakes

Looking for a great way to eat all the zucchini from your garden, try our pancakes.

(Natalie Mangini Stefanick)

 

10 large eggs, beaten

½ c chopped onion

2/3 c grated Romano or Parmesan cheese

6 c shredded zucchini (approximately 4-5 medium zucchini) See note*

2 T fresh minced garlic or 2 tsp granulated garlic

2 tsp salt

2 tsp pepper

1 c Italian-style dry bread crumbs

Oil for frying

*Prepare zucchini one day ahead.  Cut off both ends from zucchini and slice lengthwise into two pieces. Remove seeds only if zucchini is really large and seeds are hard.  Shred zucchini using hand grater or food processor method.  Place zucchini in a colander.  Place colander in a large bowl to catch juice.  Cover with saran wrap, place a flat lid on top, then place cans on top of lid to weigh down and squeeze out juice.   Place colander, bowl and cans in refrigerator overnight to drain. (Usually 4 to 5 medium size zucchini will yield 6 cups shredded.)

Mix eggs, onion, cheese, zucchini, garlic, salt, pepper and bread crumbs in large bowl.  Mixture should be like a batter, easy to pour.  Place about one inch of oil in a heavy skillet and preheat.  Do not let oil get too hot.  Always test oil temperature first with one pancake.  Using a ladle or cup measure, pour ¼ cup of batter into hot oil for each pancake.  Fry until golden brown, turn over and repeat for other side.  Remove with slotted spoon and drain on paper towels.  The pancakes freeze well. 

These are served at Carbone’s with sour cream or apple sauce to spread over top.

Yield:     approximately  36-2 inch pancakes

GREEN BEANS WITH MINT VINAIGRETTE

GREEN BEANS WITH MINT VINAIGRETTE

(Natalie Mangini Stefanick)

This is a recipe that my father, Vince Mangini, would prepare using the mint that grew wild in our garden.  This is a great side dish for any cook out! 

 

1 pound fresh green beans

2T salt

Ice for an ice bath

1/3 cup red wine vinegar

1/3 cup chopped fresh mint leaves

1/3 cup olive oil

1 ½ tsp sugar

Salt and pepper to taste

 

 

THE BEST PINEAPPLE UPSIDE-DOWN CAKE

This recipe is provided by our very own Culinary Institute of America trained Chef.  Enjoy this sweet treat on a warm summer day!!

 

THE BEST PINEAPPLE UPSIDE-DOWN CAKE

(Natalie Mangini Stefanick)

 

½ cup (1 stick) butter, melted

1 cup packed light brown sugar

1 can (20 ounces) pineapple ring slices, drain well and reserve juice

Maraschino cherry halves

1 cup chopped pecans

1 package yellow cake mix

2/3 cups water

2/3 cups pineapple juice

1/3 cup vegetable oil

3 large eggs

 

  1.  Preheat oven to 375 degrees.   Pour melted butter in a 13X9X2 inch pie pan.  Sprinkle brown sugar evenly in pan.  Arrange pineapple slices on the sugar mixture.  Arrange the cherry halves, rounded side down, in the center of each pineapple ring.  Sprinkle pecans over brown sugar and pineapple.
  2. Prepare the cake mix according to package directions, substituting some of the pineapple juice for the water in amounts listed above.  Pour cake batter over fruit and sugar mixture.
  3. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.  Let stand about 5 minutes for topping to begin to set.  
  4. Loosen cake from side of pan with a sharp knife, then turn upside-down onto a large cake platter or cookie sheet.
  5. If the pineapple rings stick to the pan, use a spatula to gently remove rings and any remaining topping while sugar mixture is still warm.  Place gently back into position.

Refreshing drink on a hot night like tonight

Summer is here and the heat is on. The folks at Baileys felt this ice cream cocktail would be a nice way to cool down. Who doesn’t like ice cream and booze?


Ingredients:
1 oz Baileys Irish Cream
2 scoops coffee ice cream
1 oz iced coffee

Directions:
Add Baileys, Coffee ice cream, and iced coffee to a blender. Add 1 cup of chipped iced and blend until smooth. Top with espresso, fresh whipped cream and mint leaf.

Courtesy of Baileys Irish Cream and www.drinkoftheweek.com

Sausage in Chianti Wine

This recipe is reminiscent of Sunday morning breakfasts with our dad, Vince Mangini, who often prepared it when the whole family got together after Mass.


Ingredients:
2 pounds mild or hot Italian sausage links

3 tablespoons olive oil

2 1/2 cups Chianti wine

 

1.  In a large heavy skillet, heat olive oil and brown links on all sides.

2.  When sausage is almost cooked through, pour off the oil.  Pour wine into pan and let simmer, uncovered, until sausage is cooked.  Sausage will become the color of the wine.

 

Enjoy the sausage hot or save some to put on a sandwich for later.

 

Deep Fried Pepperoni Chips

This is one of Melissa's favorite snacks.  The pepperoni chips are spicy and surprisingly not greasy.  I will forewarn you that they do take a while to make and never seem to last long!

Ingredients all as needed to cover the amount of pepperoni slices:

1 pound thin sliced pepperoni
3 eggs
2 cups flour
2 cups plain dried bread crumbs

Set up the following items in the order below:

Bowl of Flour
Strainer on a large plate or pan
Bowl of beaten eggs
Bowl of bread crumbs
Strainer on a large plate or pan
*Plastic container with a lid. Have wax paper liners to place between each row of breaded slices if freezing any for later use.  


Each slice will be coated with flour, then egg, then bread crumbs.  I find it easier to to keep one hand “wet” which handles the uncoated pepperoni and removes pepperoni from the eggs and one hand “dry” which removes pepperoni from the flour and the bread crumbs.  

*If you are frying immediately, you will not need the plastic container listed above.  I find easier to make 3 to 4 times the amount that you think you will need and freeze the rest.  I place the breaded pepperoni on wax paper sheets in single layers in a tightly sealed container.  I have left the slices up to 6 months in the freezer before using them. 

Heat one inch of oil over medium high heat.  Deep fry until golden brown.  I flip them over to get that beautiful color on both sides.  The chips may puff up and look like bubbles.  Drain when golden brown on both sides.  Place in paper towel lined container.  

The chips will be very hot from the fryer oil.  Please use caution when eating straight from the fryer.  

Pasta with Carbone’s Puttanesca Sauce

1/2 cup olive oil

4 garlic cloves, minces

1 (28-ounce) can tomatoes, chopped, reserve juice

12 Kalamata olives, pitted and chopped

8 anchovy fillets, chopped

1/2 cup capers, drained

1 1/2 teaspoons hot red pepper flakes

1/2 cup Italian (flat leaf) parsley, chopped, plus 2 tablespoons for garnish

3/4 cup grated Parmesan or Romano cheese

1 pound pasta - penne or rigatoni or your choice

 

Heat oil in medium heavy skillet.  Add garlic and cook for two minutes.

Add tomatoes and juice and cook for 30 minutes, or until sauce thickens slightly.

While sauce is simmering, cook pasta according to package directions for al dente.  Drain (but do not rinse) pasta.

Just before pasta is done, add remaining ingredients to sauce and toss with hot pasta.

Garnish with cheese and parsley.

 

We wanted to start this page with a recipe that has been requested by our patrons as soon as we started serving it.  We hope you enjoy the sauce as much as we enjoy sharing one of our Grandparent's favorite dishes.

As this page grows, we will be adding not only our immediate family favorites but recipes from our extended family - The Staff and Patrons of Carbone's Restaurant.  If you have a dish that you would like to share please email the recipe to us via the contact us page.  

Enjoy!!

The Carbone Family. 

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