A Little Taste of Italy - Arancini
Cassy Moulton • March 11, 2022
A staple of Sicilian cuisine!
We made Arancini😀
What is Arancini you ask?? They are a little bit of magic, that is a staple of Sicilian cuisine.
Commonly called, but not nearly as glamourous sounding, Italian rice balls, that are stuffed, coated with bread crumbs and deep fried. They are traditionally stuffed with ragu, mozzarella or caciocavallo, peas, and ham with either mozzarella or bechamel, but you can stuff them with whatever you think will taste great! Creative cooking is a favorite of ours, and sometimes it's magic and other times not so much!
We decided to stuff ours with fresh pearl mozzarella balls, with a nice marinara for dipping. They were nice and crunchy on the outside, with a creamy, cheesy finish! Hilarie and I enjoyed them so much, we almost didn't share with our producer Tod from NEKTV.
Be sure to tune into NEKTV on Tuesday and Friday at 11:30 to watch the show. And as always, a huge thank you to my co-host Hilarie Wright, owner of The Garden Shop, and Todd Pronto from NEKTV, who films our fun... and yummy shows.
My good friend and former coworker, Amanda Dagesse, joined me for this month's Cooking in the Garden taping. Amanda, like myself and so many others I know are always on the go. We work, we raise our families, we volunteer and so often something like these protein balls can come in handy. Plus they are delicious AND you can add whatever tasty ingredients you want to satisfy all of your taste testers. Click below to view the recipe and don't be afraid to shake it up a bit.
Today we celebrate MOMS and all of the wonderful that they are. We wrapped up the Mother's Day contest by filming this month's Cooking in the Garden with our first place winners. Olivia and her mom, Barb King of the Barton Golf Course came on and shared their incredible Spicy Peanut Noodles recipe. "I am truly grateful and blessed. My mom taught me so much with just one recipe. She taught me that teaching is a form on love, presentation is everything and peanut butter is truly is the BOMB!" -Olivia Barb and Olivia are naturals in and around the kitchen and invite all of you to try this recipe. If you are able to create this meal, or any meal, with your mom we surely encourage you to do so. Check out the recipe below.. A huge thank you to our guests hosts Olivia and her mom Barb, winners of our Mother's Day contest. Also, Hilarie Wright of The Garden Shop and Todd Pronto of NEKTV. From my kitchen to yours, Happy Mother's Day to all of the moms past and present who pour every ounce of their love into their children.
For this month's Cooking in the Garden we took it to the farm!!! I joined Stephanie and Nick on location at their magic factory better known as Maple Hill farm located in Barton, VT. We whipped up a delicious Maple Chomeur with Maple Hill Farm's very own Maple Curry spice. Enjoy the video and hop over to our website: https://www.fortheloveoffoodvt.com/ to see prior Cooking in the Garden shows you might have missed. I want to thank Nick Lussier and Stephanie LaBarron of Maple Hill Farm (https://maplehillfarmsvt.com/) for hosting us this month and of course Todd Pronto of NEKTV. *Volume up. We might have misjudged the strength of the mic. :) Click the link below for the full link.
Cooking in the Garden, March edition is here and we are so excited to share this dish with you. We wanted to get a bit more creative than the typical, Saint Patrick's Day feast, corned beef and cabbage so we made Irish Colcannon with a simple soda bread. The great part about this recipe is it is super easy to make, even for our guest Mikayla Pray, photographer and owner of Envy Photogenics, who was candid about her "experience" in the kitchen, or lack there of. Hilarie and I had a great time teaching Mikayla some tips and tricks to navigate the kitchen. This is exactly why we love doing this. Sharing easy recipes with people that are fun to cook and the whole family will love. For more information about Envy Photogenics click the link, envyp.com . You can also find Envy Photogenics on Facebook. Be sure to tune into NEKTV on Tuesday and Friday at 11:30 to watch the show. And as always, a huge thank you to my co-host Hilarie Wright, owner of The Garden Shop, Mikayla Pray of Envy Photogenics, and Todd Pronto from NEKTV, who films our fun... and yummy show. Head over to our facebook page and let us know what you think in the comments. We love to hear your feedback. https://www.fortheloveoffoodvt.com/ Don't forget to enter the Mother's Day contest. You can find all of the details below the video and recipe link.
February's Cooking in the Garden is here, somehow. I knew we had to create something that would not only be amazing any other day, but would make the perfect dish for Valentine's Day. So here it is... A Valentine Dinner for Two. This is a fun and incredible meal to make with your significant other this Valentine's Day, or any day for that matter. Complement your meal with chocolate dipped strawberries for a little extra romance. Hilarie Wright and I were joined by our special guest, Tiffany Morin. Tiffany is a pediatric nurse, virtual health and wellness coach. Recently engaged we thought she'd make the perfect guest for the Valentine's Day show. 🥂 You can find her on Instagram at tiffanyfayem or here on Facebook under Tiffany Morin. As always a huge thank you to our guest, Tiffany Morin, my cohost and owner of the Garden Shop, Hilarie Wright and Todd Pronto of NEKTV. Tune into NEKTV on Tuesday and Friday at 11:30 to watch the show. Head over to our Facebook page, facebook.com/fortheloveoffood4 and let us know what you think in the comments.
Another great show under our belt to kick off the new year. Hilarie Wright and I were joined on Cooking in the Garden by a long time friend, Lynn Tanguay. Lynn is a personal trainer, mindset motivator and self-coach. You can find her information through this link: https://www.lynntanguaylifestyle.com/ We whipped up a simple, 2 ingredient bagel. Yes only 2 ingredients! ! ! And better yet, it's a healthy bagel that can be customized to your pallet. See the recipe below and head to the kitchen and try it for yourself. You won't regret it. As always thank you for your continued support. And a special thank you to Hilarie Wright, owner of The Garden Shop and Lynn Tanguay of Lynn Tanguay Lifestyle. To check out the full video head to our facebook page: https://www.facebook.com/fortheloveoffood4/ or tune into NEKTV on Tuesday and Friday at 11:30.
What a fun experience this was! I have such a special place in my heart for food. While I love the clients I cater for, I wanted to be able to bring some pretty simple, healthy, and fun dishes to everyone who wanted to learn. The great thing about doing these shows is even if you miss the broadcasting on NEKTV, it will be posted here and on For the Love of Food facebook page. So you can grab your significant other and cook along as a great in home, covid style, date night or you have the kids help make tonight's dinner. Even if you have zero confidence in the kitchen you can watch along, pause as you go and learn how to make some great meals. For each video I will include the list of ingredients you will need along with the cooking instructions. This is what I love to do and I hope through these videos you can explore cooking in a fun and family oriented way. And of course the part that comes after cooking is always pretty fun too. ;) A special thank you to our host Hilary Wright from The Garden Shop and our special guest Steve Wright. And as always, NEKTV. Happy Cooking, Cassy Ingredients: 3 TBS Butter 1 LB Chopped bacon 1 Cup Diced onion 1.5 TSP Minced garlic 1 TSP Salt 1 LB Baby spinach 10 Large eggs 3 Cups Half & Half 3/4 TSP Pepper 3 TBS Nutmeg 1 Baguette 1/2" 2.5 Cups Grated cheddar cheese Instructions: Melt 2 TBS butter over medium heat in large skillet. Add bacon, onion, garlic and 1/4 TSP salt. Cook 4 minutes, or until bacon is fully cooked. Add 1/4 spinach into the pan, stir until spinach has wilted. Add additional spinach until you have wilted all. Remove pan from the heat. In a medium bowl whisk together egg, Half & Half, 3/4 TSP salt, pepper and nutmeg. Butter 9x13 dish then add half of the baguette cut into 1/2 inch slices. Top with half of the bacon mixture. Add cheese and repeat. Pour egg mixture over the bread filling. Bake at 400* for 40 minutes. Let stand for 5 minutes. Cook and refrigerate for 3 hours or overnight.