My View of Life on the Dock
GloucesterCast Podcast Taped 11/10/13 With Guests Kim Smith Toby Pett and Host Joey Ciaramitaro
Topics Include: Donuts from Brother’s Brew, Gloucester High Only Plays 7 Regular Season Football Games, Passports and Olive Kitteridge Filming, Frances McDormand and Bill Murray in Town, Toby’s Psychotic Dining Expectations, Sista Felicia bringing The Thunder, Mass Office of Travel and Tourism, Betsy Wall and Catherine Ryan
It’s time to start prepare our homes for the holiday season. Before you pull out the holiday silver and start decking the halls and setting tables, take a quick peek at your chandelier. When was the last time you washed it? There is nothing more embarrassing for a hostess then gathering around a beautiful table with family and friends, ready to dig into the holiday feast, and noticing cobwebs and dusty crystals hanging directly over the holiday table. Every November I make a special trip to Home Depot, to purchase the best Chandelier cleaner on the market. Extend AFinish Chandelier Cleaner formulated with “Sheeting Action” makes a daunting task a quick an easy one! No more removing, cleaning, drying, and rehanging each and every crystal. Simply place a drop cloth or plastic sheet under chandelier; spray each crystal on all sides; stand back and watch it work its magic. In minutes your chandelier crystals will be sparkling like new!
GMG Contributor Donna Ardizzoni and her adorable Grandchildren came over this morning to learn how to make Pizzelle. I absolutely love when the kids climb up onto my kitchen island and help me cook!
A few weeks ago as I waited in line for some cuts of meat from the butcher, during my weekly shop at Joe Pace & Son in Saugus Ma., , I spotted a childhood favorite displayed on top of the deli counter….marinated artichokes! Immediately my brain became flooded with dozens of recipe ideas, and became so excited, that I could feel butterflies in my stomach. I could not wait to get home an crack open that can and start cooking.
Fried Artichokes
Ingredients
1 Can Roman Artichokes with stem
2 cups flour
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 cup Sicilian Breadcrumbs (recipe in my cookbook, “Gifts Of Gold”on page 201)
1/2 cup milk
2 large eggs
La Spagnola Oil (for frying)
4 paper towels
Step-by-Step
1 In pie plate,combine flour salt and pepper; mix well; reserve
2 Whisk eggs and milk together in separate pie plate; reserve
3 Stack 3 paper towels on flat work surface; arrange each artichoke on top; absorb excess oil with remaining paper towel
4 Cut each artichoke in half lengthwise
5 Carefully coat all sides of each artichoke half, generously with seasoned flour mixture
6 Immediately dip and coat all sides with egg wash
7 Generously coat flour and egg washed artichoke pieces with Sicilian Breadcrumbs
8 Heat 4 cups La Spagnola Oil in large frying pa; using kitchen tongs and working in small batches, carefully arrange 3-4 artichoke pieces into hot oil
9Â Â Fry 2-3 minute, turn pieces; cook 2-3 minutes or until all sides are golden in color
10 Cool and drain excess oil on cookie rack lined cookie sheet; serve warm with your favorite dipping sauce
A special Note from Sista~
I have received a few new Sista Felicia recipe photos sent in from GMG FOB Cooks this week… keep them coming … I will be posting them once per week…they are looking great !
 
   In 1972 brothers Gus and Frank Sclafani, made their way from Sicily to America settling here in Gloucester. As young adults, and new to this country they set out together to live the American dream finding employment on the working waterfront at my paternal grandfathers Warf, Capt. Joey & Sons. While the brothers, worked off loading fish from day boats at the dock, their mother worked nearby on the assembly line at Capt. Joe & Sons, cleaning and packing fresh fish. In 1980 Frank and Gus’s father purchased the store front on the corner of Washington Street and Gould Court, from my maternal grandfather “Joseph Ciaramitaro, AKA Joe Popcorn,” and opened the doors of Sclafani’s Bakery. Two years latter Frank and Gus left their jobs on the dock behind, and took over their fathers’ bread business.  Today they continue to work sisde by side daily making their families famous Italian bread recipe at that same location. Over the years in our Sicilian community, their store has become one of two remaining local go to places to shop for Italian pantry staple items. They have a fantastic assortment of Italian specialty ingredients: imported  cheeses, dried pasta, Italian cookies, and olive oils, are just a few examples of items one can find among their famous Italian bread and fresh breadcrumbs. I personally shop there several times a week, and enjoy chatting with Gus and Frank about cooking Sicilian foods. While I was writing my cookbook, Frank, Gus and I had several conversations, about different Italian ingredients that were hard to find. One day I ask Gus if he could add Vanilla Baking Powder to their stock list, and he agreed to look into it for me. The very next week, Gus proudly showed me the new display of Vanilla Baking Powder adjacent to the cash register. So now when your making one of my recipes from my newly released cookbook ” Gifts of Gold In A Sicilian Kitchen with Sista Felicia, Harvest” you know where to go to purchase it. Don’t forget to tell Gus and Frank Sista Felicia sent you in!
It feels like Christmas every time I receive a GMG comment, email, or Facebook message from GMG’s FOB regarding one of my recipes or post! When I decided to share my recipes and passion for cooking with the public I never realized how my “Gifts Of Gold” would become a gift that keeps on giving. I had hoped to inspire all ages to get into their kitchen and break through their fairs, and unlock the mysteries of cooking, but I had no idea they would turn into gifts of my own. Thank you for taking the time to share your comments, and photos of dishes that you created from my easy Step-by-Step tutorials. They warm my heart and bring a smile to face every day…keep them coming!
Cathy Kelley~ AKA…my incredibly talented book designer and friend, sent in her photo of her Walnut Cups she made this past weekend from the pages of “Gifts Of Gold In A Sicilian Kitchen with Sista Felicia”. They look perfect…Nice job Cathy! Thank you for sharing.
Melissa Joy Teixeira~ Resident of Gloucester, and current School Committee member tagged me in this photo on Facebook of her Pork tenderloin with Vidalia Onion Fig Sauce, Straight from the pages of “Gifts of Gold”…Beautiful presentation! Thank you for sharing.
Ellyse Hamlin~ Sent in from CT, One of America’s top teenage USTA Tennis Players, and dear friend of my daughter Amanda sent her beautiful photo of a recipe posted last week on GMG, “Pumpkin Caramel Cookie Bark”…She made my day…Loved seeing her creative talents on and off the tennis court!
Lainie Noble~ Eldest Daughter of Steve and Dee Noble owners of Noble Electric, sent me text message at 11:00 pm Saturday evening, whipping up a batch of Grandpa Joe’s Italian Ricotta Donuts as a late night snack for her friends during a sleepover with he BFF’s…Awesome Job Lainie! I heard that they were gone in minutes.
Every year I anxiously await Chestnuts season. This year through Facebook I realized I was not alone. The hunt for chestnuts on Facebook the past few weeks has become a popular post in the daily news feed, and I too had been secretly on the hunt. Last week after combing the aisle on my third trip to the grocery store, I asked the produce manager, when they would be receiving a shipment of chestnuts. He chuckled, and said, “I wish I knew, that has been the question of the week around here, and everyone has been asking for them.” After apologizing for not having them, he kindly shared a little inside information with me about this years chestnut crop and the rumors swirling around the produce world about this years chestnut crops not yeilding a plentiful harvest this year. I not sure why that is, and maybe someone can share why, but I though I pass the info along to all those who are also wondering why they are so hard to find this season. I was lucky to find some locally grown Chestnuts at Applenton Farms the other day. I felt like I had hit the jackpot! They were petti in size and absolutely scrumptious ! I plan to keep a stash on hand in my “spezza” room for my family to enjoy this holiday season and I encourage you to do the same. I know my family would go nuts without their roasted chestnuts on the holiday table! My Grandmother Felicia’s recipe for Roasted Chestnuts, “Castagni Arrustui,” is in my cookbook “Gifts of Gold In A Sicilian Kitchen with Sista Felicia Harvest” on page 202.
Roasted Chestnuts make a delicious fall snack!
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Each fall growing up my grandparents took a road trip north, which always included a purchase of seven giant pumpkins, one for each grandchild. It became a fall tradition to gather around the kitchen table as a family to make this recipe from the pumpkins they purchased. That tradition of family time together in the kitchen, carving the pumpkins, scraping out the cold flesh and separating the slippery seeds are memories of my childhood that I will forever cherish. Today this tradition continues, my mother Pat, has taken over my grandparents love of annually buying giant pumpkins for my children and my adorable nieces. With always keeping my grandparents spirit a part of todays traditions especially in the kitchen, I always remember to roast our pumpkin seeds on a cookie sheet  that once belonged to them. The crunchy seeds taste specially seasoned with their love when roasted on that cookie sheet! You can read more about my grandparents annual journey north in my newly released  cookbook “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia”. Click the link below to order your copy for the holidays now.
Roasted Pumpkin Seeds
Step By Step
1Â Preheat oven 375 degrees
2Â To remove seeds while carving a Jack-O-Lantern cut 1-2 inches around stem, remove and reserve section of stem; if not carving simply cut pumpkin in half; using a large spoon, scrape, remove, and separate pumpkin seeds from pulp, reserve seeds in a colander, dispose flesh
3Â Rinse seeds under cold water; transfer to kitchen towel; pat dry, and evenly distribute seeds onto a cookie sheet
4Â Season seeds with 2-3 tablespoon kosher salt
5Â Â Â Roast seeds 10 minutes on middle rack of oven for 10 minutes, toss seeds and roast 5 -10 additional minutes or until slightly golden in color
*A perfect fall snack, especially when served warm from the oven… they never last long in our house!
Pasta with Baby Clams
Ingredients
1/4 cup olive oil
1 cup sweet onion diced
5 large garlic cloves minced
9.5 ounce whole baby clams in their own juice
½  teaspoon red pepper flakes
1½ teaspoon kosher salt
½ teaspoon freshly ground pepper
14.5 oz can diced tomatoes in tomato juices
28 oz can San Marzano Peeled Tomatoes
1 can diced tomatoes with their juices
1/4 cup white wine
1/4 cup basil roughly chopped
1/4 cup fresh flat leaf parsley roughly chopped
1/2 cup Parmesan cheese freshly grated
Step by Step
1  Heat olive oil in large frying pan over high heat; add garlic, onions, ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper; saute 2-3 minutes until onions are translucent
2 Â Puree San Marzano tomatoes; add to frying pan; mix well
3 Â Add diced tomatoes, whole baby clams and their juices; mix well; add red pepper flakes ÂĽ teaspoon freshly ground pepper and white wine; cook 20 minutes; stir often
5 Â In a large pot, bring several cups of water to a rolling boil; add 1 teaspoon kosher salt return to boil; add 1 lb. linguine pasta; cook pasta al dente 9-11 minutes; strain in large colander
6 Â Add basil and parsley to sauce; mix well
7 Â Plate pasta in serving bowl; ladle hot sauce over pasta; top with Parmesan cheese
GloucesterCast Podcast Taped 10/27/13 With Guest Toby Pett and Host Joey Ciaramitaro
Topics Include: Controversial Boston Pro Sports Officiating, Sista Felicia Makes It Official, Rotary Trivia Night, Chad Konecky, iPad Air vs Microsoft Surface Pro, Reminder To Vote In Local Elections
This morning my brother Joey patiently guided me through a 2.5 hour one-on-one Word Press tutorial/crash course/test on blogging. I am thrilled to announce I passed with flying colors. Consequently he officially named me, “Sista Felicia GMG’s newest 10 AM contributor.” Since posting daily is a big challenge, I feel like the “The Little Engine That Could” as I am thrust among the twenty talented GMG contributors. Bringing multiple posts daily to the GMG community, and using the I think I can… I think I can mindset, I hope to deliver you with content sparking your inner Sista.
What will you find at 10 AM? My posts will contain easy to follow step-by-step instructions and colorful photos. As I share: recipes, craft projects, gift ideas, fabulous finds, my favorite kitchen gadgets and must haves with you I hope to provide you with a taste of my life. My wish is to inspire, to guide, and to bring a smile to you and your family through creating beautiful things and delicious dishes for all to enjoy! Please feel free to send me your questions and comments.
Coconut snuggling by the fire while Joey gives me a crash course in Word Press Blogging…doesn’t she seem excited?
The Gifts of Gold Gala Event was a smash hit in every way, from the outstanding hors d’oeurves and refreshments, all prepared from the pages of Gifts of Gold, to the stunning decor, created by Felicia, Daphne, and friends. Lillian, Rick, and Joey are wonderful interviewers and, with everyone there to celebrate Felicia’s much deserved success, there are lots of sweet moments in the video. Thank you Sista Felicia for a wonderfully memorable evening!
Loving my beautiful copy of Sista Felicia’s Gifts of Gold, and trying hard to decide, what to make first!?!
Flowers courtesy John McElhenny 
Daphne Papp Photos-
Assembling Centerpieces!
Cookbooks-
Cookie Being Made-
Centerpieces with Frank Ciolino Made Banner Held By Dee Noble and Skylar-
Making The Red Pasta
For Anyone That Has Yet To Purchase AÂ Ticket I Have Them Here At The Dock
Captain Joe and Sons
95 East Main St
Gloucester MA
You can come get yours here.
Here she is at Cruiseport Working Out the details of the ridiculous menu.
Lots of her recipes will be served- She tells me the menu will be coming to post soon. Every last detail she’s been working on feverishly to make it a spectacular event. Huge huge thanks to Sheree DeLorenzo and her staff at Cruiseport for catering to her special requests to make this night a night to remember.
Sista Felicia writes-
In early June, I reached out to Sheree Zizik about having the Gifts of Gold: In a Sicilian Kitchen with Sista Felicia Cookbook Launch Gala at Cruiseport Gloucester’s exquisite ballroom. I knew her venue overlooking Gloucester’s beautiful working harbor would be the perfect place for this celebration. Sheree is a community-oriented businesswoman who, time and time again, generously gives of herself and her business establishment, taking excellent care of her customers with the utmost attention and respect. She welcomed me with open arms and embraced hosting the cookbook event as if it were her own. She immediately reassured me that she personally would see that every detail planned would be delivered Sista Felicia style.
It was Sheree who guaranteed recipes from my cookbook would be prepared and served by her caterer, Vinwood Catering. It was Sheree’s idea to literally roll out the red carpet upon which guests would walk. It was Sheree’s idea to give GoodmorningGloucester’s paparazzi a designated spot to photograph guests as they arrived at Cruiseport for the Gala. It was Sheree who insisted all would be taken care of, thus allowing me to be able to relax and to enjoy the festivities with my guests.
Merely thanking Sheree is not enough. I am so grateful to know her and to call her my friend. Gloucester is so lucky to have such a community-spirited and dedicated business owner in its midst. Please help me thank Sheree Zizik for her part in creating such an extraordinary celebratory evening by supporting her and Cruiseport Gloucester in the future.
Here is the Gala’s menu…straight from the pages of Gifts of Gold…
Butlered Hors D’oeuvres
Fried Muddica Steak Skewers
Butternut Squash and Leek Soup Shooters
Caprese Crostini with Basil Pesto
Fried Chickpea Wedges
Caramelized Onion and Pear Flatbread Pizza with Prosciutto and Baby Arugula
Eggplant Caponala Crostini
Antipasto Misto
A colorful offering of grilled asparagus tips, imported olives, marinated cremini mushrooms, roasted sweet red and yellow peppers, stuffed sweet peppadews, stuffed cherry peppers, artichoke hearts, smoked meats, seasoned boconccini, gorgonzola, and provolone accompanied by breadsticks and focaccia bread.
Baked Caramelized Onion and Goat Cheese Dip
With assorted gourmet crackers
Pasta Station
Penne with Gorgonzola Cream Sauce
Tri-colored Tortellini with Meat Sauce
Fresh Breadsticks
Dessert & Coffee Station
Assorted Italian Cookies and Torrone
Provided by Sista Felicia
Featured Cocktail for the Evening
Sista Felicia’s Lemon Drop Cocktail
Good Morning Gloucester 