Felicia Cooks For St Joseph’s Day Filmed By Gianni Gallo Part II

www.galloproductions.com

Sista Felicia Does St. Joseph’s Day Pasta For The Gloucester Times Taste of The Times

From The Gloucester Daily Times-

When Felicia was growing up this special recipe was prepared by her Aunt “FeFe“, Vincie and Uncle Mike (Militello). Now she makes it herself and passes along the family’s recipe secrets. The main ingredients are cauliflower, fava beans, and the ferns on top of the anise bulbs. In fact, since the grocers and supermarkets typically throw away this part of the plant before even putting it on the shelf, Felicia goes around each year to remind them to avoid that for this special week of St. Joseph’s Day so that she and others can properly make the dish.

Her aunt and uncle FeFe and Vincie used to create an alter every St. Joseph’s Day and that became very big, so big that many people came each year to pay their respects and eat some of the special pasta dish. The pasta sauce was served over home made St. Joseph fettuccini pasta. What made this St. Joseph Pasta is that all the flower used to prepare the feast was blessed by a priest the day before St. Joseph day. It was done, in fact, at a very special mass in Aunt FeFe and Uncle Vincie’s home in front of her alter. You cannot get much more authentic than that.

image

You can read my buddy Heather Atwood’s article about Felicia and St Joseph’s Traditions here-

Feast of St. Joseph fare celebrates workers

St. Joseph Day Feast Preparations with Sista Felicia

Gloucester St. Joseph Feast ©Kim Smith 2013

Making bread and pasta is a family tradition and children of all ages are both welcome and encouraged to participate in the preparations.

Gloucester St. Joseph Feast -2 ©Kim Smith 2013

Dads Are Welcome Too!

Gloucester St. Joseph Feast -1 ©Kim Smith 2013Father Green Blessing the Altar and Feast Food

Gloucester St. Joseph Feast Altar ©Kim Smith 2013The Ciaramitaro-Mohan First-Ever St. Joseph Day Altar

Beautiful Valentine Hearts from Sista Felicia

Sista Felicia's Heart CookiesVelvet chocolate cake cookies with white chocolate frosting and lemon sugar cookies with dark chocolate frosting–don’t ask which I preferred because they are both out-of-this-world-super-delicious!

Nutella Brownies with Nutella Butter Cream Frosting and Macerated Strawberries From Sista Felicia

Happy Valentine’s Day…. Grandma Felicia always told me…

“The fastest way to a man’s heart is through his stomach”…and she was right!

Who doesn’t love Nutella? It has been a favorite of mine for many years, and has been a staple in my family’s pantries for as far back as I can remember. I can still see it lined up neatly on the second shelf, and left -hand side, of the center aisle of my grandfathers’ Italian variety store, Pats Center Grocery. I still enjoy the snack my Nona Rose prepared for me during my many visits to the store after school. Back then, most children snacked on PB&J after school, but Italian kids…we snacked on Italian toast with Nutella!

Today Nutella is gaining popularity, and justifiable so! It’s rich, creamy, chocolate, nutty flavor is out of this world delicious all on its own…but did you know combined with 2 other simple ingredients you could make one of the most decadent desserts known to mankind…Talk about “the fastest way to a man’s heart” …It’s only 3 ingredients away!

Nutella Brownies with Nutella Butter Cream Frosting and Macerated Strawberries

clip_image002

 

Nutella Brownie Ingredients

1 cup Nutella Hazelnut spread

2 large eggs

10 tablespoons flour

Nutella Butter Cream Frosting Ingredients

1/4 cup unsalted butter, softened
1/4 cup Nutella
1 teaspoon pure vanilla extract
1 1/2 cups confectioners’ sugar

2 tablespoon Hershey coco powder
4 tablespoons heavy cream

Macerated Strawberries Ingredients

1 pint fresh strawberries

½ cup sugar

1/4 cup Crème de Strawberry Fraise liquor

Garnish Ingredients

5 whole strawberries

 

Macerated Strawberries Step-by-Step

1 remove stems from strawberries using a paring knife, discard stems

2  slice strawberries in half, then into thirds or fourths depending on the size of the strawberry

3 place prepared strawberries into a mixing bowl and add sugar

4 combine ¼ cup Crème de Strawberry Fraise liquor with sugar and strawberries, mix well, and let rest on counter 1 hour

clip_image004

 

clip_image006

 

clip_image008

 

clip_image010 clip_image012

clip_image014

 

 

Nutella Butter Cream Frosting Step-by-Step

1 combine all ingredients in a mixing bowl of a stand mixer fitted with paddle attachment, whip 2 minutes or until a creamy light textured frosting is formed

2 transfer frosting a pastry bag fitted with a star tip, reserve in refrigerator

clip_image016 clip_image018

 

clip_image020

Nutella Brownie Step-by-Step

1 combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment

2 beat 1 minute on a medium speed (batter will be very thick)

3 generously grease and flour an 8×8 tart pan (I prefer to use Baker’s Joy non-stick spray)

4 using a rubber spatula, transfer and evenly spread batter

5 bake in a pre-heated 350 degree oven for 25 minutes

6 remove from oven and cool 20 minute

7 remove the outer potion of the tart pan, and carful slide Nutella brownie onto a cake plate

8 using a pastry bag, fix 5 large dollops of Nutella frosting 1 inch from the outer edge of the brownie an, and top each dollop with 1 whole strawberry

9 pipe frosting around the top edge of the brownie

*Note~practice your pastry bag piping skills on a piece of wax paper

10  Slice into 5 equal slices, garnish with macerated strawberry

 

clip_image022 clip_image024

 

clip_image026

 

clip_image028 clip_image030

 

 

clip_image032 clip_image034

 

clip_image036

 

clip_image038

 

 

clip_image040 clip_image042

clip_image044

 

clip_image046

*Note~ alternative serving option… omit Nutella frosting and simply dust the top of the Nutella Brownie with a generous dusting of confectioners’ sugar, and garnish with whipped cream and a generous portion of macerated sliced strawberries

Enjoy!

Sista Felicia’s Heavenly Blueberry Lemon Tea Cake

Sista Felicia Blueberry lemon cake ©Kim Smith 2013

Felicia and I are embarking on a project together. She has been very patient while I get all my “stuff ” done–work I need to accomplish during the winter months to make all landscape design and film projects flow more smoothly throughout the year. Look at this gorgeous Blueberry Lemon Tea Cake that she dropped off to help hurry me along.  Believe me when I say, the cake tasted as scrumptious as it looks. Good thing I snapped a photo the minute it was brought in from the porch because when I returned to have a slice, the cake was half eaten.  I am so looking forward to the publication of Felicia’s first cookbook!

Sista Felicia ©Kim Smith 2013JPG

Thank you Felicia!

Follow Felicia on Twitter @SistaFelicia

Well Lookey Here- Sista Felicia Is On Twitter

image

Follow her and ask her cooking questions.  I bet she’d be happy to answer your questions.

here’s a twitter tutorial to help you get started. you can follow it along and press pause as you go-

2013 Rocky Neck Plunge

Felicia Amanda and FriendsThree Amigos and Sista Felicia

Click the last photo to view more photos.

The first day of the new year started with pre-plunge preparations and a spectacular brunch at Sista Felicia and Barry’s Always Warm and Welcoming Beautiful Home.

_DSF7776

_DSF7772

_DSF7741_DSF7761

_DSF7759Ron Gilson, Peter Van Ness, and Erika

_DSF7780

_DSF7793

Wonder Woman, also know as Donna Ardizonni

_DSF7861

_DSF7846

More Three Amigos

_DSF7832

_DSF7892

_DSF7919

_DSF7922

Van Ness Family

_DSF7924

_DSF7927

GMG Chief and The Zip Line Kid

Happy New Year!

Click the last photo to view more photos

Zip Line Kid Shoots GMG Plunge Prep

Using his new Christmas present, the Zip Line Kid completes his first photo shoot assignment for GMG.  I think the kid’s got a future at this!

Sista Felicia Shows Heather Atwood How To Make The Traditional Sicilian Style Octopus Salad In This Gloucester Daily Times Video

image

Traditional Octopus Salad Recipe Here

Santa Lucia Day Tomorrow!!!- Celebrate By Making Santa Lucia Cuccia With Sista Felicia

The Gloucester Times Taste of The Times Is Hosting Felicia’s Video Today check it out-

image

Click here for the printable recipe as well

December 13th is Santa Lucia Day Learn more About The Day Here

From wikipedia-

Italy

St. Lucia is the patron saint of the city of Syracuse (Sicily), where she was born. Celebrations take place on the 13th of December and in May. St. Lucy is also popular among children in some regions of North-Eastern Italy, namely Trentino, East Lombardy (Bergamo, Brescia, Cremona and Mantua), parts of Veneto, (Verona), parts of Emilia-Romagna, (Piacenza, Parma and Reggio Emilia), and all of Friuli, where she brings gifts to good children and coal to bad ones the night between December 12 and 13. She arrives in the company of a donkey and her escort, Castaldo. Children are asked to leave some coffee for Lucia, some flour for the donkey and bread for Castaldo. They must not watch Santa Lucia delivering these gifts, or she will throw ashes in their eyes, temporarily blinding them. In Sicily and among the Sicilian diaspora, cuccìa is eaten in memory of Saint Lucy’s miraculous averting of famine.

Sista Felicia’s Butternut Leek Soup Video On The Gloucester Times Taste of The Times

image

From The Gloucester Daily Times-

Felicia Ciaramitaro Mohan serves this butternut squash and leek soup to her guests every Thanksgiving. It is very popular, delicious and you can learn to make it very quickly.
After peeling and cutting up the squash you should cut and clean the leeks. Unfortunately the growing method for leeks causes them to build up dirt inside and requires that you cut and clean them carefully. To clean them you first trim off the root end, leaving about 1/4 inch of the base, which is the white portion. Next you should take off any of the rough outer leaves and throw them away. Then trim each of the darker parts of the leaves down to the light green portion (this is the more tender portion) and leave only an inch or two of green. You may want to reserve the darker green leaves you cut off for other uses.

Click here for the entire article, video and recipe

or click below for the rest of Sista Felicia’s Videos On the Gloucester Daily Times Taste of The Times Recipe on Demand website-

You can click below to see a listing of all Felicia’s previous recipes on demand (for free!)

image

I’m adding a tab up top on the site so you can always access Felicia’s Recipes

Video- Sista Felicia Holiday Gift Idea Volere Wine Purse

Sista Felicia Says Women Love Pocketbooks and Wine- This Combines Both

Get ‘em at your local liquor store

image

Sista Felicia’s Pumpkin Carmel Streusel Coffee Cake

image

Cake batter Ingredients:
1 ½ cup cake flour
2 teaspoon baking powder
1 ½ teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
8 tablespoons unsalted butter
1 cup dark brown sugar
2 eggs, slightly beaten
½ cup pumpkin puree
½ cup sour cream 1 teaspoon pumpkin extract or pumpkin pie spice
½ teaspoon vanilla bean paste

Streusel Ingredients:
½ cup cake flour
½ cup dark brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt

6 tablespoons slightly soften butter
1 cup toasted pecans chopped into bite size pieces
¾ of a cup of homemade caramel (soft ball stage) or 3 caramel apple wraps

image

Directions:
Step 1: Preheat oven 375 degrees
Step 2: combine all streusel ingredients except caramel in a bowl and mix into a crumble mixture using your fingers, reserve

image

Step 3: sift all dry batter ingredients into a mixing bowl, reserve

image

Step 4: In the bowl of a stand mixer beat butter and dark brown sugar on high speed for 1 minute, scrape down sides of mixer bowl, and beat one additional minute

image

Step 5: lower mixer speed to medium, and add eggs continue to mix until eggs are fully incorporated

image

Step 6: stop mixer, scrape down the sides of the bowl, add pumpkin and sour cream, and reset mixer speed to medium and mix 30 seconds

image

Step 7:  lower speed, gradually add sifted dry ingredients

image

Step 8: increase speed to medium continue mixing until a smooth thick batter is formed

image

Step 9: prepare a large bunt pan with cooking spray, and scatter ½ of streusel mixture to the bottom of the pan

Step 10: using a rubber spatula, spread ½ of the cake batter over the streusel mixture
Step 11: scatter the remaining streusel mixture over the batter
Step 12: if using caramel wraps, stack the pieces of caramel and gently press then together with your hands and cut into 1 ½ inch wide strips, arrange strips (keeping them 3 pieces thick) over the streusel mixture
·    If using homemade caramel, cut caramel into long strips 1 ½ inches wide x ½ inch thick, and lay caramel over the streusel mixture(Do Not Use Caramel Sauce)
Step 13:  carefully spread the remaining batter over the caramel
Step 14: Bake 50 minutes on middle rack of oven
Step 15: remove from oven and allow to cool 30 minutes
Step 16: place a serving platter or pedestal cake plate over the top of the bunt pan, and carefully invert cake
Step 17: dust with confectioners’ sugar or vanilla glaze
Vanilla Glaze: in a medium size mixing bowl combine, ¾ cup confectioners’ sugar, 1 tablespoon milk, 1 teaspoon warm water, and 1 teaspoon pure vanilla extract whisk into a smooth glaze using a wire whisk
Enjoy!

From Sista Felicia: Don’t forget to leave your shoes out tonight….

Italy Magazine best explains why in an article published October 31st, 2011.

“The 1st of November is a national holiday in Italy, known as Tutti i Santi or Ognissanti, which celebrates all saints and is followed by All Souls Day on the 2nd of November, a day devoted to honor loved ones who have passed away.

Il Giorno dei Morti begins at dawn with a somber Mass for the dead, offering prayers and alms for the deceased. After Mass, families visit the graveyard to pay tribute to the faithful who have gone before them. At the cemetery, the graves of family members are decorated with mums and candles.

Yet, the day is not only a solemn affair and the remembrance of the deceased can turn into a celebratory occasion in certain regions, especially in Sicily.

In Sicilian, this ‘day of the dead’ is known as “U juornu re muorti.” Children wake up hoping to find a treat from relatives not yet forgotten. The ‘muorti’ bring presents of toys and sweets. The tradition serves to strengthen family bonds, linking children to family members who have come and gone before them.

Until a few decades ago, this was in fact the only celebration of the year when children received presents, usually sweets and toys. Today there are many other occasions during the year (Christmas, Epifania, Birthdays, etc.) and the tradition risks to loose its strength. But parents continue to warn their children to behave in hopes that “i bonarmuzza re muorticieddi” (the good souls of the dead) might bring them presents. The young ones wake up on the 2nd of November to hunt for presents that had been hidden around the house.

One of the most common treats is Frutta Martorana, sweets made of almond paste that are expertly crafted to look like fruits. The marzipan delicacies are a specialty in Palermo, Sicily, where they are said to have been first made by nuns at the Monastero della Martorana. The nuns prepared the ‘Frutta’ in honor of a visiting archibishop at Easter time. The bishop was so impressed by the convincing display of fruit and vegetables that he declared that a miracle must have occurred to allow such a bountiful harvest so early in spring.”

Today, November 1st, 2012 All Saints Day

I awoke this morning and immediately reached for my cell phone to send a text message to my daughter Amanda at boarding school, reminding her that today is all Saints Day, and to go to the campus Chapel to say a special prayer. I reminded her to place her shoes next to her dorm room door tonight before she went to bed and to think of special times with deceased family members and to have happy thoughts of them as she dozes off to sleep. This custom my Grandmother Felicia and Grandpa Joe kept alive in our family for as long as I can remember. It got me thinking about the good times spent with them at this time of year…

Halloween for My Family was Always a Special Night.

Grandma Felicia & Grandpa Joe resided on Tolman Avenue, overlooking Gloucester’s beautiful Harbor. It was “The Place” to be On October 31st. Our entire family would celebrate at their home with extended family and friends. It was always our last stop of the evening, “The Place” where we all wanted to be. For many of us it may have seemed like it was only for the giant-size candy bars Grandma was known to give, but truthfully it was for her delicious covered pizza, sweet treats, and endless bottles of Twin Light Soda. Back in those days it was simply unheard of to give giant-size candy bars to trick-or-treaters on Halloween. I have said many times before that my Grandmother Felicia was way ahead of her times, in so many different ways. She should be credited as “The Inventor of Super Sizing Food,” after all, she was doing it long before it was fashionable! Her tradition of handing out giant-size candy bars is one example of how modern she was. Although she was known as a beautiful modern woman for her day, she remained old fashioned in her ways of sharing traditions and keeping them alive.

My Grandfather Joe and Grandmother Felicia were known to be great story tellers. I remember especially that on Halloween night Grandpa Joe would have all 7 grandchildren’s undivided attention while telling crazy stories about some deceased family member or how they almost became deceased. Like the time when pirates boarded the Benjamin C, his fishing boat, which is a great story to be told another time but, to sum it up quickly, the pirates took over the boat, then left he and his crew on an island where the Indians came out of nowhere and scalped his hair right off his head–and that’s why he was bald! Needless to say the stories that he told in their downstairs kitchen are forever priceless. Through his repertoire of old stories, some fiction and some not, my cousins and I learned about our heritage and deceased relatives. Through his gift of storytelling he gave each and every one of us an understanding of how important it is to keep deceased loved ones connected with future generations.

We left their home each Halloween night filled with sweets and stories. In the midst of a mass exit from their home Grandma Felicia had a magical way of stopping the chaos to deliver a very important message every year. It became quiet while everyone stood by their back door (the boys dripping in sweat from running around the house and makeup running down my cousin Licia’s and my faces) as she reminded each of us to prepare for All Souls Days on November 2nd, by placing our shoes by the front door the next evening before we went to bed on November 1st All Saints Day. She would remind us not to be afraid of the souls of deceased; that it was a good thing that they visit while you sleep. She recommended we welcome their visit by sharing stories and fond memories of departed loved ones before going to bed on All Saints Day.

I encourage all of you to take some time tonight to reminisce with your children and to keep the memories of deceased ones alive, and to tuck a little something into their shoes placed by your front door. In the morning I guarantee you will see joy in their eyes and a smile across their face when they realize they had a visitor from their someone special while sleeping.

I’ll be missing my Amanda tonight and tomorrow morning but I know she, too, will keep our tradition of Celebrating All Saints Day and All Souls Day, no matter how far away she may live from home.

Sista Felicia’s Caramelized Onion & Apple Stuffed Pork Loin

image

Ingredients:
2  1 ½ lb. pork loin
1 Gala apple
½ Granny Smith apple
1 medium sweet Vidalia onion
1 lb. thick sliced maple bacon
½ cup Panko bread crumbs
1 ½ tablespoon dark brown sugar
1/2 teaspoon salt,
½ teaspoon freshly ground pepper
¾ cup Pure Maple Syrup
2 tablespoons salted butter

Directions:
Step 1: butterfly cut each pork loin, reserve on a clean work surface
Step 2: peel, core, and dice apples in ¼ inch bite size pieces reserve
Step 3:  slice onion into 1/8 inch slices, reserve
Step 4: in a medium size frying pan melt butter over a high heat
Step 5: add reserved onion,1/4 teaspoon  salt and ¼ teaspoon pepper to frying pan, cook one minute over high heat, then lower heat to medium/low and continue to cook 10minutes or until onions are golden in color but not browned
Step 6: add apples and continue to cook 5 minutes, remove from heat, reserve in a bowl, allowing to mixture to cool 5
Step 7: divide mixture in half and stuff each pork loin with apple onion mixture
image
Step 8: fold each stuffed pork loin back together tucking any stuffing back inside and roll it onto its side
Step 9: starting at one end warp bacon strips around pork loin slightly overlapping bacon strips, securing strips tightly around pork will keep stuffing secured during the baking process

 

Step 10: season each pork loin with ¼ teaspoon salt and ¼ teaspoon  pepper, and transfer to a large parchment line glass baking dish
image
Step 11: Drizzle pure maple syrup over the tops of both pork loins
image
Step 12: bake in a preheated 375 degree oven 35 minutes
Step 13: reset oven to a high heat broil setting and broil for 5 minutes or until bacon becomes crisp
Step 14: remove from oven and allow pork loins to rest for 15 minutes before slicing into 1 inch slices
image
*Note: to serve, drizzle with warmed pure maple syrup accompanied with creamy mashed potatoes, rice or couscous
Enjoy!

Sista Felicia’s Amazing Smoked Mackerel

My lucky day–I just happened by at Captain Joe’s dock as Felicia was bringing by a plate of her freshly smoked and deliciously warm and sweet mackerel. Is there anything that woman can’t cook, and cook beautifully??

Skipper Richie Cassola enjoying Felicia’s smoked mackerel

See GMG post from September 2010 when Captain Richie kept on hauling lobster gear with a fish hook stuck in his finger. Ouch!

And the recent post about Skipper Richie’s mutant speckled lobster landing.

Home Cooking Classes with Sista Felicia Begin This Wednesday!!!

Peter Van Ness and Sista Felicia

Due to a cancellation there are a few choice openings available in Sista Felicia’s genuine Sicilian American home cooking class, September 12th at 6:30. 

I can hardly wait to learn how to recreate Felicia’s mouth-watering Traditional Sunday Dinner dishes and am simply thrilled to be taking her class this coming Wednesday. I hope to see you there!

Felicia will guide us step-by-step through the process of creating an elegant Traditional Sunday Dinner ~ the dinner that evokes a time and place where family and friends gathered every Sunday to celebrate one another and partake in the bounty of sea and garden.

Come join Felicia and her family in what promises to be a beautiful evening of splendid flavors, taught with unbridled passion from the generous heart of an authentic Italian American home cook, and held in the hearth of her elegant home.

For more information on Wednesday’s availability, as well as the schedule and remaining availability of all of September’s classes, contact Felicia at sistafeliciaskitchen@gmail.com.

To see more photos and a previous post about Sista Felicia’s Kitchen.

Come cook with Felicia–an experience not to be missed!