My View of Life on the Dock
First group in line arrived at 5:15 pm yesterday… Sista Felicia Group arrived 6. 5 hours ago….Parking lot is now full … bags and chair line continue to grow….groups of early bird shoppers with #’s for your spot in line are sleeping in their cars….every few minutes the noises of car engines being turned on & off can be heard…anticipation continues to grow
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Live From Mariposa Warehouse Sale… a little rain isn’t going to stop us ladies! Even the dogs have joined in our fun!
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Yesterday began with a visit from Radio Talk show hosts, Aurelia Nelson from Nothshore 104.9 Sunday Morning “CurtainUp” and National Radio Talk show host Tonia King from “Creative Voice & Media, Tonia’s Kitchen”. Both joined me in my kitchen for a late afternoon luncheon to discuses my newly released cookbook “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest”. Tonia, Aurelia and I enjoyed Lentil Soup and Caramelized Onion & Goat Cheese Flatbread Pizza, (both recipes featured in “Gifts Of Gold”), while chatting about our passions for cooking, connection to food, and our love for family and traditions. After lunch, we rolled up our sleeves and whipped up a batch of Pinulata, also know to many as Struffoli. It was a great afternoon, and I am already looking forward to their next visit. Thank you ladies for spending your afternoon with me in my kitchen!
To learn more about Tonia King and Aurelia Nelson Click on their links below
http://www.toniaskitchen.com/about.html
http://www.wboqfm.com/pages/17290005.php?
After an afternoon of food, fun and friendship, my mother and I rushed over to Rockport Ma, to join The Pigeon Cove Circle, as their Guest Speaker for the evening. After sharing a delicious potluck dinner, I share my personal story and the journey about creating my new cookbook “Gifts Of Gold.” The Pigeon Cove Circle is a lovely group of women who meet once a month for dinner to creatively organization ways they can serve the community. Their membership is open to all, and I am so honored to have been invited to be apart of their Circle last night. I encourage you to stop by their annual Holiday Fair, that will begin with quiche brunch this year… look for their public announcement for dates and more details.
Tonight I will be at “Taste of Magnolia at the Magnolia Library from 7-9pm signing copies of “Gifts of Gold” Hope to meet many of you there tonight ..It looks like a delicious and fun way to kick off the weekend!
To order copies on line click link below
Felicia Ciaramitaro Mohan to Speak at Pigeon Cove Circle on November 21
Felicia Ciaramitaro Mohan, known to her many followers as Sista Felicia, has written her first cookbook commemorates her family’s Sicilian traditions, lost recipes, and authentic dishes. Gifts of Gold: In a Sicilian Kitchen with Sista Felicia, begins with the end of summer and the harvesting of fruits and vegetables and celebrates all things autumn. On Thursday, November 21, Felicia will be the guest speaker at the Pigeon Cove Circle, providing an overview of how her cookbook was compiles from beginning to end.
Felica’s cookbook contains delicious foods, easy-to-follow step-by -step directions, how-to photos, and beautiful photography, Sista Felicia’s cookbook has also been carefully crafted to highlight beautiful Cape Ann. Thirteen recipes are accompanied by QR codes, which directly link the reader to Sista Felicia’s online how-to videos on her website, www.sistafeliciaskitchen.com[sistafeliciaskitchen.com].
The evening will begin at 6 p.m. with a potluck buffet dinner and speaker at 7 p.m. Those attending the potluck dinner are welcome to bring an item for the buffet. There is no fee or pre-registration required. All are welcome attend enjoyable evening.
The Pigeon Cove Circle is located at Six Breakwater Avenue in Rockport. The Pigeon Cove Circle is made up of men and women throughout Cape Ann, a civic group who provide fund-raiser for community needs such a scholarships, and other needs on Cape Ann. Those who would like further information about the availability of the Pigeon Cove function hall are welcome to call Michelle at 978-546-1195.
Yesterday a package was waiting by my doorstep when I arrived home from Boston. I knew exactly what inside! Columbian candy and a case of Cinnamon Ceylon Sticks from our friends in Columbia. Several years ago we hosted a young girl from Armenia Colombia, who had come to America to train for tennis at the Manchester Athletic Club, with our daughter Amanda. During her stay with us, she made several trips to Boston’s North End with our family to buy specialty Italian cooking and baking supplies. Over the months she realized how much cinnamon I used, and was surprised at how difficult it was to purchase in America. In her town back in Columbia, cinnamon was sold on nearly every street corner and store. Without me knowing she called home to her family and requested to have some sent as a surprise before she departed. Some cinnamon turned into a case of cinnamon, that now arrives each year just before the holiday season begins. Mucho Gratias Zamira and Melvia Vasquez. I think of them every time I smell the aromas of that yummy cinnamon.
Last year, with my cookbook in the works and knowing what recipes were going to be included, I went to see Kate at Common Crow here in Gloucester. I asked if she could find this particular variety of cinnamon, and be willing to carry it in the store, and shared that people would have difficulty finding it this ingredient locally once my Cookbook was released. After sharing the nearest place to purchase it currently was Boston Kate agreed to look into it for me. I stopped by to see Kate this morning and I’m thrilled to report that she came through!
The Common Crow Natural Market is located at 6 Elm Street Gloucester, Massachusetts.
Get to Common Crow and stock up for the holidays…Once you taste the difference in flavor from this verity verse the already store bought ground cinnamon found pre packaged on the shelves of the grocery store you will only want to use this verity when cooking and baking. It’s delicious!
Freshly Ground Ceylon Cinnamon
Step-by-Step
1 Break cinnamon sticks in small pieces; place into a clean coffee bean grinder
2 grind into fine powder
3 Store in airtight container; will last several months
A Special Note From Sista Felicia~I always store my ground cinnamon in my baking cabinet in a Smucker’s Sweet Orange Marmalade Jar, just as my Grandmother Felicia did!
Today my BFF, Dee and I made our annual trip to Boston’s Flower Market to buy supplies for my annual Holiday Boxwood Tree workshop/Ladies Only Christmas Party for my girlfriends. This year will be our 5 th year kicking off the holiday season together before the hustle and bustle really kicks in. Dee and I are like two kids in a candy store, filled with excitement, walking up and down the aisles, looking at the new looks for the season. The market place never disappoints…always so many beautiful new looks and design tips for the holiday season it’s hard to commit to just one. This year blues, greens, and bronze were very much highlighted and seem to be very popular colors among the designers shopping around us!
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Hands down, some of the most commonly asked questions I receive is about frying. What oil do I use? How do I fry ? How do I get my foods thoroughly cooked, crisp and golden in color without burning it? Do I use; vegetable oil, lard, canola oil, or olive oil when frying ? What is my secret? With the holiday season knocking at our doors, I thought It be best to clarify the answer to this big question.
I always fry using La Spagnola Vegetable and Olive Oils Blended Oil. You may have noticed La Spagnola’s large tracker trailer trucks pulling in and out of Gorton’s packing plant here in Gloucester on Roger Street. The big joke in our family is that I use so much of this product throughout the year, that I too should make arrangements with the La Spagnola Company, and like Gorton’s request to have weekly home deliveries of their product delivered right to my door step. I use it when frying, chicken, steak, fish, Arancini, Italian Donuts, Pinulata,…ect. It simply doesn’t matter what I am frying, it matters that when I am frying I only use this product. Why? … because without fail it always gives me the best end results of perfection!
Get to the market look for the large bright yellow gallon jug, usually located on the bottom shelf in the oils section, and stock up for the holidays. I know I will be stocking up, after all, I am Sicilian…and we Sicilians are known to do a lot of frying during the holiday season!
Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.
The GHS Photography Class Fundraiser hosted by Lillian LoGrasso and her daughter Alessia on Friday evening was a smashing success. The Cruisport Gloucester ballroom was bustling with shoppers and dancers all night! Lillian writes,”I don’t have the grand total yet because money keeps coming in…. but I can tell you that each kid will get a nice dent in their trip due to all of YOU! ”
Today I thought I share a personal highlight from Friday evening’s event. My daughter Amanda, and mother Pat were busy handing out samples of my Caramelized Onion and Goat Cheese Dip recipe from my cookbook to shoppers, while I personally signed copies of my newly released “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest.” A handsome man sporting a hat very similar in style to one my grandfather once wore(Cappedu hat) caught my eye while waiting in line at the GMG/Sista Felicia Table….I was experiencing a moment when someone looks familiar, but you just can’t put a name to the face at that very second. He stepped up to the table, picked up a copy of the cookbook, and asked to see page 86 & 87. My daughter Amanda assisted him in finding the page, and he pointed to a gentlemen’s photo on page 86 and said “That’s me!” I couldn’t get around the table fast enough to give him a big hug. I asked him if he knew my grandfathers, he chuckled and replied “my name is Sam LoGrasso, and I know all your family and your father Libby too.” Fighting back tears, I asked if he would be willing to take a photo together. He kindly agreed. Thank you Sammy, you made my night!
Perfect appetizer for Sunday Football, and holiday gatherings!
Stuffed Jalapeno Peppers
Ingredients
1 package 8 oz. cream cheese, soften
1 cup shredded sharp cheddar cheese
6 bacon strips, cooked and chopped into small bite-size pieces
2 scallions, cut into ⅛ inch pieces
¼ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon freshly ground pepper
12 medium jalapeno peppers, cut into halves lengthwise; remove and discard seeds
½ cup Sicilian Style Breadcrumbs (recipe on page 201 in my newly released cookbook “Gifts of Gold”)
Step-by-Step
1 In a large mixing bowl combine first 7 ingredients; using hand mixer, blend ingredients on medium/low speed 1-2 minutes until evenly mixed
2 Fill each pepper half with 1 heaping tablespoon of cheese mixture
3 Dip each filled pepper into Sicilian Breadcrumbs; arrange on foil lined baking dish
4 Bake in preheated 350 degree oven uncovered 20-25 minutes until tops are golden; Cool 5 minutes before serving
To purchase copies of my newly released cookbook “Gifts of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” click link below
Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.
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Come on down…..
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Joey C writes from Sista Felicia’s blog account-
Happy Birthday To the Effervescent Lillian LoGrasso!
Lillian and her daughter Alessia are holding an incredible event tomorrow night at Cruiseport with over 35 vendors for their Girls/Guys Night Out Shopping Extravaganza.
Sista Felicia will be there with selling her cookbooks and will also have the GMG double thick heavyweight super soft Hoodies (I think there are only about 6 left)
Sista Felicia will be donating a signed cookbook and I will be donating a this Is Gloucester DVD to the fundraising effort.
Here’s our buddy Lillian at hosting Sista Felicia’s Gala with Rick Doucette and me this summer-
The deets for the shopping extravaganza-
Chocolate-Almond Torrone featured in “Gifts Of Gold” and Sista Felicia’s Holiday Pistachio Cherrie Torrone featured in the upcoming Cape Ann Magazine’s December issue, will be on sale tonight at the GMG/ Sista Felicia Table. Torrone proceeds will be donated to The GHS Photo Class Fundraiser. Hope to see you tonight !
Are you looking for a new side dish for your Thanksgiving Dinner?
Smoky Mashed Potatoes
Ingredients
3 lbs. Russet potatoes peeled and cut into 1½ inch pieces
1 stick salted butter, plus 1 tablespoon
1 cup sour cream
½ cup whole milk
2 cups shredded Smoked Gouda Cheese (reserve ½ cup for topping)
2 teaspoon kosher salt
1 1/2 teaspoon freshly ground pepper
4 scallions diced (reserve 1 for topping)
8 thick cut sliced smoked bacon(reserve 2 slices for topping)
Step-by-Step
1 Fry bacon until crisp, cut/ crumble into bite size pieces, reserve
2 In large sauce pan, place potatoes and 1 teaspoon salt and enough cold water to cover potatoes by 1 inch, bring to boil over high heat 10-12 minutes or until potatoes are fork tender, strain water in colander return potatoes to hot pan
3 Add 1 stick butter, 1 teaspoon salt, 1 teaspoon pepper, milk, and sour cream to potatoes, mash well
4 Add 1 ½ cup cheese, 6 slices crumbled bacon, and 3 diced scallions to mashed potatoes, mix well
5 Butter 13x9x2 glass baking dish with 1 tablespoon butter, evenly spread mashed potato mixture into prepared dish
6 Mix reserved bacon, scallion and cheese, scatter over potato mixture
7 Bake 35 minutes in preheated 375 degree oven, or until mixture is heated throughout and toppings are golden in color; serve warm
The combination of the smoky cheese and bacon combined with the creamy potatoes, and bite from the scallions are heavenly. I promise your family and guest will love them. My Thanksgiving Recipes are included in my new cookbook “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” to order online click link http://www.storenvy.com/products/2742897-gifts-of-gold-in-a-sicilian-kitchen-with-sista-felicia-harvest ….Or Stop by The GMG table at Cruisport Gloucester tomorrow evening where I will be selling my “Gifts Of Gold” at The Girls/Guys Night Out Shopping Extravaganza to help support the GHS Photography Class Fundraiser.
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Owners Rosalie Orlando -Foti and Felicia Sciortino and their Talented Staff are hosting A Grand Re-Opening tonight at 18 Washington Street Gloucester. Doors open at 4:00 pm. I will be there at 6 pm selling and signing Copies of my cookbook ” Gifts of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” with a fresh batch of Almond Macaroon Cookies. All are invited to attend they will be serving light refreshments and offering many special deals. Great way to start your Holiday Shopping.
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Many years ago this product was highly recommended to me by a friend. She promised that Williams-Sonoma’s Turkey Gravy Base was the biggest time saver and smartest money spent on thanksgiving dinner for her family each year. I was extremely hesitant to try it because nearly everything prepared in my kitchen is done from scratch, but knowing she too was a great cook, I thought I give it a try. Two weeks before Thanksgiving I went to Williams-Sonoma bought a jar of their Turkey Gravy Base, then headed to the market, purchased a small turkey breast, and headed home to test the product out before committing to using it on Thanksgiving day. I followed the simple directions on the backside of the jar. It smelled good, looked great, and it tasted awesome! I was shocked by the flavor and by how easy it was to prepare. Don’t walk RUN to Williams-Sonoma and buy this product! If you’re cooking Thanksgiving dinner this year, this product should be the first item on your Grocery list. The Gravy Base is a seasonal item sold in limited quantities, and they sell out days before Thanksgiving every year. I encourage you to stock up and buy a few extra jars for latter in the winter when your craving turkey and gravy on a cold winter night.
A Thanksgiving Dinner Must Have ~
Today all thanksgiving favorites are 20% off at Williams-Sonoma
Trust the Sista…Follow the directions on the back of the jar and add some pan dripping… your family and guest will be licking their plates clean! Many of my Thanksgiving recipes including how to roast a turkey that is golden on the outside and juicy on the inside are in my new cookbook “Gifts of Gold In A Sicilian Kitchen with Sista Felicia, Harvest” click here to purchase a copy http://www.storenvy.com/products/2742897-gifts-of-gold-in-a-sicilian-kitchen-with-sista-felicia-harvest
Sunday Dinner didn’t hit the table this week until 8:30 PM, because my husband Barry and I spent most of Sunday; painting, cleaning chandeliers, and preparing the house for winter and the holiday season. We were so enthralled in our projects, that we completly lost track of the time. With a growling belly, I scanned the pantry and refrigerator, and pulled items I had on hand to create this recipe. The combination of flavors were amazing! My creation of Pasta with grilled chicken, oven-dried tomatoes and Roman Artichoke was not only a whimsical creation, but a quick and easy meal to prepare, that was hardy enough to satisfy my starving husband.
Pasta with Grilled Chicken, Oven-Dried Tomatoes and Roman Artichokes
Ingredients
1 lb. Dried pasta
1/4 Cup olive oil, plus 2 tablespoons
1 1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground papper
5 Chicken Tenders
1 1/2 Cups sliced mushrooms
3 Large Roman Artichokes roughly chopped (approximately 1 1/2 cups)
10 Oven-Dried Tomatoes (recipe in my cookbook “Gifts Of Gold” pg. 62)
3 large cloves garlic, minced
2 Cups chicken broth
1/2 cup white wine( I used Sauvignon blanc)
2 tablespoons unsalted capers
1 tablespoon salted butter
8 basil leafs
1/4 cup grated Parmesan cheese
Step-by-Step
1 Season chicken tenders with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and freshly ground pepper; grill cooking thoroughly; reserve
2 Bring large pan water to a rolling boil; add 1 tablespoon kosher salt; return to boil; add dried pasta; cook al dente 7-11 minutes
3 In large frying pan heat olive oil; add mushrooms, artichokes oven-dried tomatoes and garlic to pan; sauté 3-4 minutes on over high heat; stir often
4 Cut reserved chicken into bite size pieces; add to pan; mix well
5 Add chicken broth and wine; stir; cook 5 minutes
6 Add 1/4 teaspoon freshly ground pepper, capers, and butter; lower heat; cook 2 minutes stirring until butter is completely melted
7 Roughly chop basil
8 Strain pasta; arrange in serving bowl
9 carefully arrange white wine sauce over the pasta; top with fresh basil and grated cheese; serve immediately
Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.
Good Morning Gloucester 