The City of New York: Department of Health (Certified with Certificate in Food Protection) since 2000
Cooking With Johnny: The Recipes
INGREDIENTS:
2 Cups of white rice
3 Tablespoons of fresh flat leaf Italian parsley
¼ Cup of Half & Half Cream (my secret)
4 Large eggs
½ Cup of grated pecorino romano cheese
1 Cup of asiago cheese
2 Cups of shredded mozzarella cheese (I use low moisture)
1 Cup of cheese rinds (the ends)
2 Cups of breadcrumbs (plain or seasoned – your choice)
DIRECTIONS:
In a small or medium pot place (2) cups of white rice along with (2) cups of water, bring to a boil, cover and let simmer until rice is cooked. Everyone cooks rice differently, so cook the rice to your standard. Once the rice has been cooked, remove from heat and place to the side to let cool for about (20 minutes).
Now, place your rice in a large bowl, and add all your ingredients together (in no particular order). Make sure to mix all the ingredients until everything is well incorporated.
It’s now time to form your balls. You want to make sure that you have – a medium bowl (filled with water) to wet your hands every so often when forming the balls in your hands, the rice tends to be sticky and can be hard to roll. A bowl with the bread crumbs and you will also need a baking sheet (lined with aluminum foil) to place your rice balls on once they have been coated.
I usually use my hands to grab a decent portion of the rice mixture, but you can use an ice cream scooper to help you get the right amount. I’ve been doing for so many years, I just know by now. Now roll the mixture in your hands until you have formed a nice round ball… once you have done that, roll the ball in the breadcrumbs and place on the baking sheet. Continue to do the same, until all your balls have been made.
Take your tray of rice balls and place them into the fridge for about (20 Minutes) to chill and set.
In a large pot, I use a Dutch oven (hold the heat better) fill with vegetable oil ½ ways up. Using a candy thermometer, make sure oil reaches to 350 degrees.
You are now ready to start deep frying your rice balls. Do not over crowd the pot, just place (4) balls in a time, this will also keep the oils temperature at level and not drop below the 350 mark. Fry for approx. (2-3) minutes or until you see that the balls have turned a nice golden color. Once you see this, remove the balls from the oil and place on another baking sheet lined with paper towels. This way the excess oils can seep out.
Now that the balls have been all fried, you can now cut into one and enjoy it.
Enjoy!
From Episode 1
INGREDIENTS:
1 Lb. of Pasta (Spaghetti, Lingui any pasta of your choice)
1 Tablespoon of salt
3-4 Tablespoons of olive oil
6 Eggs (Sunny-Side up)
1 – 1 ½ Cups of parmigiano reggiano cheese
2 Teaspoons of freshly ground black pepper
1 Cup of pasta water (reserve on side)
DIRECTIONS:
Cook your pasta to desire texture in a medium or large pot (add salt to water). While pasta is cooking, in a separate pan – heat up your oil until nicely hot, not to hot. Crack your eggs 1 by 1, try not to break the, if you do… not a big deal. Let them cook the way you would a sunny-side egg. I like my a little more runny.
While the eggs are cooking, strain your pasta and place into a large mixing bowl.
Now, add your eggs to the pasta 1 by 1. Remember to add some of that oil from the pan to the pasta, not all of it, just some. Now add your cheese, black pepper and just some of the reserved pasta water about ¼ cup.
Once everything is in the bowl, mix it all up. The egg yolks and the water will coat the pasta real nicely.
Plate your pasta and eat.
Note: You can add some more black pepper or cheese, according to your taste.
Enjoy!
From Episode 2
INGREDIENTS:
1 Cup of all-purpose flour
¼ Teaspoon of salt
2 Cups of sugar
4 Large eggs
1 Tablespoon of pure vanilla
1 ½ Cups of chopped walnuts (or your choice)
2 Cup of semi-sweet chocolate chips (divided in 2)
1 ½ Sticks of un-salted butter (room temperature)
3oz of baker’s un-sweetened chocolate
Chocolate Ganache Glaze:
½ Cup of heavy whipping cream
½ Cup of bittersweet (NOT un-sweetened) or semi-sweet chocolate
DIRECTIONS:
Brownies
Preheat oven to 350 degrees. Spray a 9x12 inch baking pan with non-stick cooking spray and then coat lightly with flour. You can use any size you like, the brownie itself with be crumbled into pieces.
In a medium saucepan over low heat, Stir in (3) ounces of un-sweetened chocolate, butter and (1) cup of chocolate chips until completely smooth. Remove from heat.
In a stand mixer, or by hand (in a large bowl) combine your sugar, eggs, vanilla and salt mix until all incorporated. Now add in the melted chocolate mixture and combine. Then add in the flour, nuts and (1) cup of chocolate chips – combine well, then spread into baking pan. Bake for about 25-35 minutes (or till toothpick dry).
Once you have taken the brownies out of the oven, let cool and remove from the pan. Now you can crumble them up into pieces and start rolling (forming) into balls (any size you like). Once your balls have been rolled and placed on a sheet (lined with parchment paper) – place it into the fridge for a good half hour to set.
You’re now ready to add the ganache and walnuts.
Ganache
In a separate pot, heat cream and bring to a boil. Remove from heat and whisk in the (3) ounces of bittersweet chocolate until you get a nice smooth texture. Dip your brownie balls in, or drizzle it over them (your choice). Place them back into the fridge for 1 hour to chill, or just serve at room temperature. Serve with ice cream, or eat as is.
You will not be able to control yourself once you take that FIRST BITE.
Enjoy!
From Episode 4 (Valentine's Edition)
Chinese Spicy One Pot Soup with
(Veggie, Pork & Leek Dumplings, Spinach & Broccoli)
(Serves 4 People)
This delicious one pot soup is simple and quick to prepare and wonderful on those cold nights when you want a good quick tasty soup without all the time it takes to make one.
INGREDIENTS:
8 Cups of water
1 Tablespoon of chicken flavor bouillon
1 Teaspoon of Chinese 5 spices
1 Tablespoon of fish sauce (optional) (check your market in the Asian food section)
1 Teaspoon of hot sesame oil
1 Small bunch of broccoli florets (washed and cut into smaller pieces)
1 lb package of vegetable, pork & leek dumplings (or any dumplings of your liking, they are found in the frozen section of your grocery store)
DIRECTIONS:
In a large lidded pot place your 8 cups of water, then add you chicken flavor bullion, Chinese 5 spices, fish sauce (optional ), sesame oil and bring to a boil.
Once your water is boiling, add your broccoli - cook about (2) minutes or so, taste a piece, if the texture of the broccoli is to your liking then add your dumplings (make sure you follow the directions on the package and not to over cook them) or they will break in the stock.
As soon as the dumplings are cooked, turn the heat off and add your spinach. Mix all the ingredients together and then plate your soup.
You will notice in the photos I also have in the soup lobster and shrimps balls, these delicious treats are not found in every grocery store – therefore, check to see if your local grocer stocks them in the frozen section… they will make another delicious addition to the soup. Those are optional as well.
This soup is truly easy and delicious, that you can prepare the basic stock and add whichever ingredients you like. You can use udon noodles, ramen noodles, soba noodles, buckwheat noodles - just about any type of noodles or pasta you like if you wish not to use dumplings.
This soup takes about ½ hour from start to finish.
Enjoy! You soul will thank you for it.
INGREDIENTS:
8 Large artichokes
1 ½ Tablespoons of chopped garlic
3 Small hot chili peppers
¼ Teaspoon of salt1
½ Tablespoons of Italian dry oregano leaves (Flakes)
1 Tablespoon of crushed red pepper
¼ Teaspoon of whole black pepper corns1 Cup of distilled white vinegar
1 ½ Cups extra virgin olive oil
DIRECTIONS:
(Get a covered steamer pot ready)
Start by peeling the outer leaves; remove them till you get to the softer part of the center (the heart). Do not remove the stem. Cut a small edge of the end of the stem, then clean it by using a knife (or) peeler – just get rid of the parts that are not so ripe and the brown portions.
Now, cut the artichokes into (4) pieces. Remove the inner portion (the fuzzy part "choke"). As you are doing this, place them into a bowl with water and lemon (this helps them from turning brown).
Drain them and put them into the steamer until tender, not to soft, just a little less then fork tender. Once done, put them into an iced water bath (the shock system) to stop them from cooking (this also helps them keep their color). For about 1 minute. Drain them and then place them onto a towel to help remove the excess water out.
Let’s get ready to jar them. Add your artichokes and all the dry ingredients; now add the vinegar and oil. It makes no difference on how you do this process, you can do it in any order you like. Everyone has their own way – do it your way as I always say. I give you the process, now have fun with it. Just make sure to use a jar that has a seal on it… I like to use (16oz Ball Canning Glass Jars). Now that you have jarred your artichokes, shake it up to get the ingredients all well combined through. You’re now ready to eat them in about 2 hours. I like to leave them for at least a week to make sure that they have been marinated real well, but you can start eating them at anytime.
Side Note: Don’t get rid of the oil once you have finished the artichokes hearts, the oil will make an amazing dressing for your salad or anything else you might like to use it with.
Enjoy!
(From Episode 3)
INGREDIENTS:
1 ½ cups of long grain rice
4 cups of water
6 cups of half & half (makes the rice pudding so EXTRA creamy - to die for)
2 cups of sugar (or substitute if desired)
2 eggs
1 Tablespoon pure vanilla
1/8 tsp cinnamon
2 cups of rasins (any type)
1 cinnamon stick
1/4 teaspoon of lemon zest
DIRECTIONS:
Boil rice in water till water is gone (or make rice as you normally would) just add cinnamon stick. Then add the half & half, sugar, lemon zest and cook on low flame till it thickens. Beat eggs, vanilla and cinnamon in a seperate bowl and add mixture to rice and cook till thoroughly blended. Throw your raisins in and mix well.
Remove from heat and let cool for 5 minutes. "Remove Cinnamon Stick Before Placing in Bowl" Put in bowl and sprinkle with cinnamon.
Serve warm or chilled... either way, its delicious!
Enjoy!
INGREDIENTS:
1 Large Onion diced
3 Garlic cloves chopped
4 celery stalks diced
1 carrot diced (optional)
½ Teaspoon of red crushed pepper flakes (optional)
(Leave out if you do not prefer any extra KICK in it)
2 Tablespoons of either Fresh or Dried parsley
2 Teaspoons of olive oil (extra virgin if you prefer)
1 can of beans, your choice (red kidney, pinto, cannelloni)
(Make it your own with the beans you prefer)
1 Large can of diced tomatoes
1 Small can of tomato sauce
8 Cups of low-sodium chicken stock
Salt and Pepper to taste
1 ½ lbs of sausage links either Hot or Sweet (your choice)
1 lb bag of small type pasta (meaning… elbows or bow-tie)
(Your choice of Regular or Whole Wheat)
Pasta e Fagioli with Sausage
DIRECTIONS:
In a large lidded pot, heat up your 2 tablespoons of olive oil on a medium flame.
Sauté your onion, celery and carrot until soft – then add your garlic and sauté until translucent in color (make sure your garlic does not burn).
Now add your chicken stock, red crushed pepper, parsley, salt, pepper, tomatoes and stir everything together and simmer for about 20 minutes.
While your stock simmering, drain your beans from the can and wash them off completely, removing any extra juice or salt that they have been sitting in and then add them to your stock for about 10 minutes so they heath through, since they are already cooked.
In a separate pot, cook your pasta like you would normally according to your taste or follow the direction on the package. Once cooked, drain and hold off to the side.
In a large enough skillet or frying pan place about ½ cup of water and place the sausages in the pan on a medium flame… the water will evaporate as the sausages are cooking. Once the water evaporates they will then begin to fry and get that nice brownish color. Make sure you brown all sides. Also, with a small pointed knife, prick the sausage to that the extra water inside of them releases out. Be careful that it doesn’t platter outside of the pan.
Once your sausages have cooked through, remove them from the pan and let sit for 2 minutes. Now cut them into small chunks and add them right into your Fagioli sauce and let it cook for about 10 more minutes to have the flavors marry together.
Add your pasta and mix until everything is combined and serve.
When serving, if you like, you can sprinkle some grated Parmigiano cheese on top.
If you do not wish to use the sausage in your Pasta e Fagioli, just follow the same recipe without the sausage and you can substitute chicken stock for vegetable stock in its place.
Enjoy!
Pumpkin Soup
DIRECTIONS:
Depending on how much pumpkin your cooking these are the simple steps.
In a large pot use chicken stock or veggie stock your choice again the amount of stock to use depends on how many pounds of pumpkin your using, for this recipe i used about 3 lbs of pumpkin using a potato peeler i peeled off the outer pumpkin skin and cut the pumpkin into small chunks place it in the your stock and cook until fork tender.
Once cooked place the cooked pumpkin into your blender and then you can add your salt, black pepper even some grated cheese is what i use and the taste is amazing and then blend it until you have a pumpkin puree soup and then when you served it you can add some toasted croutons on top.
Enjoy!
Pumpkin Bread with a Cream Cheese Filling
Recipe:
Pumpkin Bread with a Cream Cheese Filling.
(Moist and simply delicious)
Bread preparation:
1 large egg
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup butter (room temp)
1/4 cup sour cream
1 teaspoon of cinnamon
2 teaspoons vanilla extract
1 8oz can of pumpkin
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch of salt
Cream Cheese Filling:
1 large egg
4oz softened cream cheese
1/4 cup granulated sugar
3 tablespoons all-purpose flour
Bread: In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla and pumpkin and mix til all combined together. Then add the flour, baking powder, baking soda, salt, and mix. Set aside.
Cream Cheese Filling: In a large bowl, mix egg, cream cheese, sugar, and flour.
Pour half of the bread batter into a 9x5 inch pan (use cooking spray) then pour the cream cheese filling on top, smooth into corners, top with remaining batter.
Bake at 350F for about 50 mins. Keep in mind, your baking time may vary depending on your oven, so keep an eye on the bread.
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Allow to cool for 15 mins., remove from pan and let sit for another 10 mins. - cut and enjoy!
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Enjoy!
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