Showing posts sorted by date for query pescatore. Sort by relevance Show all posts
Showing posts sorted by date for query pescatore. Sort by relevance Show all posts

Thursday, June 11, 2009

Guest Post: Marcia Rice

From friend-of-the-blog, Mark Pescatore:



Marcia Rice: pronounced MAH-SEE-AH, not like the older sister on the "Brady Bunch."

My brother was singing the praises of his rice cooker a couple of years ago and eventually bought one for me as a Christmas present. And yes, when it comes to cook and reheating rice, it's swell. But seriously, how much plain white rice or brown rice can you eat? Then, we went to a party being thrown by Marcia and discovered her delicious rice. It's ridiculously simple to prepare, but you will be amazed at how flavorful it is.

Marcia Rice


2 cups rice
1 teaspoon salt
1 tablespoon Goya Adobo all purpose seasoning with pepper (yellow label, red top)
2 tablespoons olive oil

Rinse rice, then put in rice cooker with normal amount of water required by your rice cooker. Add in all ingredients, stir, turn on rice cooker and cook as normal.

Notes from Laura:
You can make Marcia Rice without a rice cooker; simply add the Adobo and olive oil to the cooking water before adding the raw rice, and proceed as normal.

As Adobo seasoning already contains salt, you also may want to reduce or eliminate the additional salt.

Monday, December 22, 2008

Honey Mound Cookies



Another recipe from blog favorite, Mark Pescatore:

This is an OLD recipe, one my family has been since before I was born, a gem from a cookbook from yesteryear. Understand that this is a cookie that tastes better a day after you make it. When you pop one in your mouth fresh out of the oven, you'll probably think it's not without its charm, but nothing particularly special. The next day you'll try one and curse yourself for not making a double batch. For best results, use an AirBake cookie sheet (it does make a difference).

Honey Mounds


1/3 cup butter or margarine, softened
1/3 cup sugar
1 egg
2/3 cup honey
1 tsp. vanilla extract
2 1/3 cups sifted flour
1 tsp. soda
1/2 tsp. salt
red and green colored sugar

Preheat oven to 350 degrees F and line baking sheets with parchment paper. In the bowl of a stand mixer, cream together butter, sugar, egg, and honey. Add vanilla and mix. Add sifted flour, soda and salt; mix well. Cover bowl with plastic wrap and chill at least an hour (or the dough will be sticky and difficult to work with). Roll dough into 1-inch balls, then roll in colored sugar. Bake 10 to 12 minutes.

Yield: approx. 3 dozen

Monday, December 17, 2007

Pescatore's "World's Greatest Tuna Noodle Casserole"



An email from Mark, verbatim:

It was one of those awkward social mixers at the beginning of my first semester at The University of Alabama in 1990. All the grad students were invited to the home of the one of the professors, so we could get to know each other and meet some of the faculty before the real fun began. It was here that I tasted the world's greatest tuna noodle casserole. The dish came from the girlfriend of one of my new classmates, and she shared the recipe with me. It takes about an hour from prep to serve. It's not a complicated recipe at all, but the results are ... well, the world's greatest. In 17 years, it's never let me down.

1 can tuna (drained)
1 can cream of mushroom soup
1 can peas
8 or 9 oz. noodles (I prefer wide)
1 can french fried onions
3/4 cup milk
8 oz. shredded cheddar cheese

Boil noodles and drain. In casserole dish, mix in tuna, soup, milk, cheddar cheese. Add the noodles, then 1/2 the can of french fried onions. Delicately stir in peas (you don't want them mushy). Bake uncovered at 325 degrees for 25 minutes. Sprinkle remaining onions on top and put back in the oven for five minutes at 300 degrees.

Enjoy!

Wednesday, November 07, 2007

Brother Boniface's Pumpkin Bread




When it comes to pumpkin desserts, they have to be well spiced with cinnamon, nutmeg, ginger, and/or clove for me to be over-the-moon for them. (I fell in love with masala chai at first sip because it reminded me of pumpkin pie.)

So when pumpkin desserts fit this bill, there are few foods that will make me happier (see Gingerbread Pumpkin Bars, Pescatore's Pie, Pumpkin Spice Cake with Honey Cream Frosting). And when they're not, it's a tiny disappointment.

This pumpkin bread, though moist, flavorful, and lightly sweet, just isn't spicy enough for me. Tasty but not swoon-worthy. But for those who like a more mellow and fall-inspired quick bread (and they're out there), this recipe should fit the bill nicely.

Brother Boniface's Pumpkin Bread (from Southern Living via My Recipes)

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
1 cup vegetable oil
1 (15-ounce) can pumpkin
2/3 cup water
1 cup chopped pecans (optional)


Beat together all the ingredients-- except the pecans -- at medium speed with an electric mixer just combined. Fold in pecans. Spoon evenly into 2 greased and floured 9- x 5-inch loafpans OR 1 bundt pan.


Bake at 350-degrees F for 1 hour or until a wooden pick inserted in center comes out clean (if baking in a bundt, this may take longer). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.


Wednesday, October 10, 2007

Pescatore's Prize Winning Double-Layer Pumpkin Pie

I know it would have been better have a photo of the pie showing the double layers but I forgot. What are you going to do?
The pumpkin shape on top was made gently pressing a cookie cutter into a graham cracker half.



About a year ago, Mark Pescatore (whom I occasionally write for) send me a recipe for his double layer pumpkin pie. The recipe was accompanied by this note:

"Oh so tasty. You may never bake a pumpkin pie again."

OK -- I will bake pumpkin pies again (I mean, really), but his recipe really is tasty. It even won second place in last weekends' Fall into Canandaigua Festival. (Side rant: apple crumb took first?!? )

The only change I made to the recipe was to use a home-made graham cracker crust, but a store-bought one will work just as nicely.


Pescatore's Prize Winning Double Layer Pumpkin Pie

Graham cracker crust, store bought or homemade (scroll down)

3 oz. cream cheese, softened
1 cup + 1 Tbsp cold milk or half & half, separated
1 Tbsp sugar
1 1/2 cups whipped topping, thawed

2 pkgs. (4-serving size) vanilla instant pudding
15 oz. pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 Tbsp. milk, and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.

Saturday, February 24, 2007

5 Things About Me meme

The lovely and inventive Rachel of Coconut & Lime, Food Maven, and Cupcake Supernova tagged me for a 5 Things About Me meme, and being a blogger, I am only too happy to divulge.


#1. I have an MA in Media Ecology (New York University) and a BA in Communication Arts (Marymount Manhattan College). This means that I spend an awful amount of time thinking and talking about a) the effects of mass media on society and b) the dynamics of interpersonal communication. In response, I typically receive blank stares. I’m learning to restrict my pontification to the college classroom (see fact #2) where I have an interested and, let’s face it, captive audience.

I am media junkie. I love to read (books, newspapers, and magazines are mass media, people, and don’t you forget it!) but since getting a laptop two years ago, most of my reading is done online. (Yes, I am pondering the effects of a switch from print material to digital content on my cognitive thinking.) I spend an obscene amount of time online, and that’s while the TV is on. I love good television and movies (The Sopranos, Dr. Strangelove, BBC’s production of Pride and Prejudice, Annie Hall) but I also love the bad/cheesy ones (Janice Dickinson Modeling Agency, The Rocky Horror Picture Show, The Thornbirds). I think American Idol is a scourge upon society.

#2. I teach Communications and Media Theory at Monroe Community College and Finger Lakes Community College. Not having a Ph.D. or the desire to get one (the old saw that "academic politics are so bitter because the stakes are so low" is true) makes it difficult to get a full time gig at a traditional university (and given the political atmosphere...), so I’ve been focusing my efforts at the local CCs, primarily MCC.

I used to teach Freshman Composition and Introduction to Literature at FLCC (see next fact) but then I was hired by MCC to teach media/communications, and I jumped over as quickly as possible.


Teaching Freshman Comp and Intro to Lit was great – when I had interested students. Unfortunately, I frequently had a room full of people who weren’t good writers/readers and had no interest in changing that; they just wanted their required 3 credits, thank you very much. (You haven’t experienced hell until you’ve tried to lead a discussion on Young Goodman Brown with 23 students who not only haven’t read the story, but didn’t buy the textbook.)


But I digress: I LOVE teaching media/ communications: it’s my field of study and, because it’s typically the students’ field too, they’re engaged in the material. There are few things as satisfying as teaching a subject you love to a class that loves the subject. Plus, I caper around like chipmunk on caffeine, using lots of reality TV examples, and students typically enjoy the show. I am saddened by the death of Anna Nicole Smith, primarily because I can never again say “TrimSpa, baby…” in a breathy voice without hitting a somber note. (And I did do that in class. A lot.)

#3. My other job is freelance writing for GV, which is a technology trade book (oooh, look at the lingo!) for government, educational, and corporate markets. Some articles have been a blast to write, and others make me fall asleep just … thinking … of ... zzzzzz ...


I have the kicking-est editor in the world: Mark Pescatore. He is not only a damn fine boss, but a damn fine human being. (And he just got engaged. Yay, Mark!)


My writing experience is what led to (or maybe, “conned my way into”) teaching Freshman Comp and Intro to Lit. Prior to teaching and freelancing, I was an associate editor at GV’s sister mag . From September 1999 to December 2000, I was the ghost writer for this columnist. My email address for this job was accidentally released by Hillary Rodham Clinton's campaign committee in 2000. This was a full-time job, and I was also a full-time grad student. Perhaps not coincidentally, it was also the same time I started growing grey hair.


#4. I’ve been working out for about a month and a half and have lost 12 pounds. I’m high strung and quick to anger (look up “Type A personality” and there’s a picture of me, brow furrowed) and hoped that by physically exhausting myself on a regular basis, I would start to chill out. Ironically, I have more energy and stamina, creating a greater ability to bitch even more people out.


#5. I’m a good writer but I’m a fantastic editor (modest, too, and this does not actually mean I am perfect). I actually like editing better than writing and can (and will) spend 20 minutes playing with a single paragraph. I am a big fan of parenthetical statements (as I’m sure you’re already aware).


#6 BONUS FACT: I met my husband through an online dating service. Not any of the wholesome ones either. The kind of porny one. (It was edgy in 2001, I swear.) I did not go on one bad date using that service, either. It was awesome, and I felt like Wonder Woman.

So now, I tag Peabody at Culinary Concoctions by Peabody and Kevin at Acme Instant Food. Dish it, guys!