Summer Night - Coffee Tauk and Gelato

Tonight we took a stroll into town, what a great way to end a summer day!  Our aim was multipurpose... linger the day, get some fresh air, walk off some of our delicious dinner, and of course, to get some wonderful gelato at Coffee Tauk (the new, great, much needed coffee shop in Montauk.  Get it?  Coffee in Montauk, Coffee Tauk - hee hee, I crack myself up).  If you are interested, you can find them on Facebook...  they even have free wifi, which I made use of today when Cablevision was having issues... but I digress.

Back to tonights obsession, gelato.  Did you know that gelato is healthier than ice cream?  This totally shocked me...  how could gelato, which tastes richer and creamier that high end ice cream be less fattening?  Well, it is, and let me explain more.  Ok, first I readily admit, an apple is a healthier option than both.  But that isn't really the point...  While neither gelato nor ice cream is a health food, gelato is better for two reasons:  1) less fat content and 2) less calories overall.  And for me, a smaller serving of gelato is needed to satisfy me - so I think that is a third reason, if we are keeping count.

We were wildly successful in our stroll...  we enjoyed our chocolate gelato sitting outside...  another night in paradise!

(Photos to come....)

4th of July Flag Dessert - FoodNetwork Inspired

This 4th of July my sister-in-law was reading The Food Network Magazine, and said, "I think we need this dessert".

Our inspiration:  this months Food Network Magazine

This is the dessert I was aiming for...

I defrosted some Pepperidge Farm Puff Pastry.  I thought, well I couldn't find the cups, so I would use the sheets.  I would just roll them out and make cups.

Seems easy right...  do you see my mistake before I write it?  Puff Pastry...  it didn't keep it forms, but that is ok.

Here are my "cups" of puff pastry - maybe I should have gone to another store to find the cups?

I just made the best of it...  put the filling on top.

Drum roll....  ta da...  a yummy puff pastry flag cake!  Enjoy!

A Father's Day fit for a King, err, a (great) Daddy

Father's Day...  and a meal fit for a king, our king Daddy.  I love celebrating Father's Day.  Bill is an amazing father, he deserves more than just a day.  For example, Bill flexes his schedule around our son.  It isn't always easy, but he willingly does it.  Recently our son graduated from speech classes (a great example of early intervention making a huge difference - I was and am a believer!)  All those hours Bill waited for our son (no drop offs at speech), all the at home practicing for all of us.  I think Bill also graduated that day.  When we talked about how great our son is doing and how proud we are, he said, it was nice to see all the effort make a difference.  Yes, Bill is a great dad.  But I digress...

We thankfully started the day with everyone sleeping in (10:45); we had been up late the night before at the drive-in movie watching Toy Story 3 (yes really, so fun!)  So thankfully, we had a quite morning.  When our son did get up, he brought in cards for Daddy; cards he wrote himself this year!  Then a present...  and off to brunch.

Father and son at brunch at Cobb's Mill Inn.
A traditional inn; built in 1749.







After brunch, Daddy had free time, and my son and I went grocery shopping for a special dinner and the week.  We made some of Dad's favorites for dinner, then prepared dinners for the rest of the week - more favorites.

Father's Day Menu:
Chicken parmesan (with sun-dried tomato and basil panko bread crumbs)
Whole grain pasta with sauce
Broccoli with a squeeze of fresh lemon juice
Chocolate pie (our son made this)
Watermelon smoothie

Review:
Our son said, "Can we have leftovers tomorrow?  Don't take this to work tomorrow for lunch."  I think that must mean it was yummy!

Pictures, process and comments

Chicken cutlets in my favorite cast iron pan.  We bought this pan at a garage sale - $1.00.  A great investment!

I think this step is all about 1) all the chicken pieces being the same thickness, 2) getting the pan to the right temp, so nothing burns, and 3) using light bread crumbs with tasty seasoning.  I love these panko bread crumbs, found them at Stew Leonards, the world's largest dairy.  If I don't have them, I use 4C Italian flavored bread crumbs or in a pinch Pepperidge Farm stuffing (just grind in a food processor).  All of these give great flavor and texture.

"Layering and parming" the chicken cutlets.  Once all in, 350 degrees for 30 minutes...  comes out tender and wonderful.

"Come and get it."  Our son reminded me, "it's a special dinner, we should have candles Mommy".  Of course he is right, so candles it is!

Notice the water-mellon smoothie.  I took watermelon that was about to go bad, lemon seltzer, and ice.  Blended.  It was so refreshing on a hot day!

And of course, chocolate pie for dessert, yummmm - worth the calories.









I think Bill had a happy Father's Day.