Good Day Cafe: Scotto Valentine's Day - My9 New Jersey

Good Day Cafe: Scotto Valentine's Day

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MYFOXNY.COM - There are some long marriages among members of the Scotto family. Rosanna Scotto has been married for 27 years; her parents have been married for "a long time;" her brother, Anthony, has been married for nearly 20 years and her sister is recently married.

The Scottos are bringing love to the holiday with a special menu in the Good Day Cafe.

Our mystery guest was Erin Brady, Miss USA. She was crowned in June as the first ever winner from the state of Connecticut. Erin scored in the top 10 at the Miss Universe pageant in Moscow, Russia.

During her reign as Miss USA, Erin has toured the country promoting breast and ovarian cancer awareness.

For more information visit www.missusa.com or follow her on twitter @MissUSA.

FRESCOTini by Scotto In a Shaker, add:

 4 ounces Vodka

 Splash of Triple Sec

 ½ ounce of Limoncello

 Fill Shaker with Ice

 Shake and Strain

 Pour into Martini Glass rimmed with Orange Slice and Sugar

 Top with Splash of Prosecco and Serve

Heart Shaped Grilled Pizza Margherita (makes 12 to 15 pizzas;

5 ounces each)

Ingredients

1 quart lukewarm water

1 teaspoon fresh yeast

1 tablespoon molasses

2½ tablespoons kosher salt

¼ cup olive oil

6 cups all-purpose flour

6 cups high-gluten flour

1 cup whole-wheat flour

1 cup grated Pecorino Romano cheese

1 cup grated Bel Paese cheese

1 cup tomato sauce

3 tablespoons chopped fresh parsley

½ cup chopped fresh basil

Procedure

1. In a mixing bowl, combine the water, yeast, and molasses. Mix together gently until all the yeast dissolves. Set the mixture aside for 5 to 10 minutes until the yeast makes a raft. Stir in the salt and olive oil.

2. With the mixer on a low speed, add the three kinds of flour. Mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Roll the dough into one large ball and let it stand for 5 minutes.

3. Cut the dough into 12 to 15 pieces (5 ounces each). Roll the pieces into balls and place them on an oiled baking sheet. Brush the balls lightly with olive oil and cover with plastic wrap.

4. If you are going to use the dough right away, let it sit at room temperature for 30 minutes before baking. If you don't need the dough immediately, you can store it for one day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.

5. On an oiled surface, push a piece of dough out using the palms of your hands. If the dough is sticking to the surface, lift it and drizzle a little more oil on the surface. You want the dough to be a 12-inch circle with an even thickness. The shape of the pizza is not as important as the thickness of the dough.

6. In a bowl, combine the cheeses.

7. When the dough is ready, prepare the fire, preferably a charcoal fire, but a gas grill works nicely too. Make sure the grill grid is set at least 4-inches from the fire.

8. Gently lift the dough, and, being careful not to tear it, drape it onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough to see the color of the underside, which should be evenly golden brown (this should take about 2 minutes).

9. Flip the dough over and place it on the side of the grill or a cooler spot of the grill. Brush the cooked side of the dough with olive oil. Take 1/6 of the cheese and evenly spread it out to the very edge of the dough. Next, with a tablespoon, dollop tomato sauce on the pizza (8 to 10 spoonfuls), you don't want to spread the sauce over the whole surface of the pizza. Drizzle the pizza with 1 tablespoon of extra virgin olive oil and sprinkle with ½ tablespoon of chopped parsley.

10. Carefully slide the pizza back to the edge of the hot section of the grill, and rotate the pizza until the bottom is evenly golden brown. This should take 3 to 4 minutes. Do not put the pizza directly over the fire, because the bottom will burn before the cheese melts.

11. Garnish with the chopped basil and serve immediately.

Love Salad with Arugula, Baby Spinach, Peas, Mint, Warm Goat Cheese and Champagne Vinaigrette (6 servings)

Ingredients

1 (5 ounce) bag fresh baby arugula, washed

1 (5 ounce) bag fresh baby spinach leaves, washed well

1 cup freshly podded peas, blanched briefly in boiling salted water,

refreshed in iced water and drained

1 cup sugar snap peas, blanched briefly in boiling salted water,

refreshed in iced water and drained

½ cup fresh basil leaves, washed

½ cup fresh mint leaves, washed

½ cup flat leaf parsley leaves, washed

6 ounces goat cheese, 1 log

extra virgin olive oil

freshly ground black pepper

Procedure

1. In a large bowl, combine arugula, spinach, peas, sugar snap peas, basil, mint, and parsley. Toss with enough champagne dressing to moisten.

2. Cut goat cheese into 12 discs, ½ inch thick, and dredge in seasoned bread crumbs. Place on wax covered baking sheet and heat in a low oven until warm.

3. To serve, place salad in the center of each plate. Place 2 breaded goat cheese discs beside each salad, drizzle a little olive oil over goat cheese and add freshly ground black pepper.

Champagne Vinaigrette

½ cup champagne vinegar

1 tablespoon smooth Dijon mustard

1 tablespoon honey

2 shallots minced

1 cup extra virgin olive oil

1. In a bowl, combine the champagne vinegar, Dijon mustard, honey, and the

minced shallots.

2. Slowly stream the olive oil into champagne mixture while whisking vigorously.

Mashed Potatoes with Sevruga Caviar (6 servings)

Mashed Potatoes

2 pounds yukon gold potatoes peeled

1 cup heavy cream

6 tablespoons unsalted butter

Kosher salt to taste

Topping for Each Serving

½ cup mascarpone cheese

1 tablespoon Sevruga caviar

2 tablespoons chopped chives

1. In a pot, cover potatoes with water and cook until potatoes are soft all the way through.

2. In a separate pot, add ½ of the heavy cream and butter.

3. When hot, put potatoes in smashed until you get lumpy consistency.

4. Add salt and pepper to taste.

5. Place potatoes on a platter, top with mascarpone and caviar and garnish with fresh chives.

Chocolate Covered Strawberries with Vanilla Whipped Cream (4 servings)

Ingredients

4 ounces semisweet chocolate, coarsely chopped

1 pound fresh strawberries (about 20), washed and dried

Procedure

1. Line a baking sheet with wax paper. In a double boiler, heat the chocolate until melted and smooth.

2. Holding a strawberry by the stem end, dip into the melted chocolate, letting the excess drip off, then transfer to the prepared baking sheet. Repeat with the remaining berries.

3. Refrigerate the strawberries on the baking sheet until the chocolate is firm, at least 30 minutes.

Vanilla Whipped Cream

1 container (500 grams) mascarpone cheese

2 cups heavy cream

¼ cup granulated sugar

1 teaspoon vanilla extract

1. Combine all ingredients, whip until stiff peaks form, cover and refrigerate until ready to use.

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