For dad, with love: Eggs Benedict over Cowboy Hash

Written by Judy Vig and Joy Paoletti
Tuesday, 19 June 2012 14:08

Dads come in all shapes and sizes and from all walks of life. Some dads will have breakfast in bed, go out for brunch or sit down to a special family dinner. All kinds of gifts will be presented, from neckties of the finest silk to ones made from construction paper and painted macaroni.

Just like our father, many dads have passed, and all we have left to share are the great memories, hundreds of stories and the big brown box of photos stored in the basement. We bring them up every year and sit for hours over countless cups coffee served piping hot ... just the way dad liked it. We cry, we laugh, we sigh ... ohhhhh! just one more Father’s Day with him would be perfect!

 In honor of our father, this holiday we are sharing his favorite brunch recipe — Eggs Benedict over Cowboy Hash! The cowboy steak was always a favorite of our dad. It’s basically a ribeye cut with the bone still attached. We will be serving this to our husbands, also, this holiday; the kids just love it — especially the béarnaise sauce — and ask for this dish a little too often. Enjoy!

Twice-Baked Twins: A taste from the past

Written by Judy Vig and Joy Paoletti
Thursday, 31 May 2012 15:27

Traditional pistachio cake, reimagined.A few weeks ago we went to a family bridal shower. There were lots of aunts and cousins we have not seen in many years. 

When a room full women get together a lot of cackling happens! Stories were being told... ok...a little gossip, memories were flying all over the place and many recipes were being recalled by the older generation. I looked over at Joy and her eyes were sparkling...she loves these old recipes! For a minute I thought she was going to ask for a piece of paper and a pen and start writing them down! Many of you already know that desserts are Joy’s passion and she took over this conversation quickly.

An old Sicilian pistachio cake was served, sparking Joy’s interest, and she annoyingly kept tapping my leg until I paid attention. I rolled my eyes at her (I seem to do that a lot lately), and there she goes..... She fired away, asking a thousand questions about this old-time sweet. We remembered our Nana loved to bake this, but could never find the recipe and she is no longer with us.

A treat any time: Pan-Fried Shrimp with Vanilla Rum Sauce

Written by Judy Vig and Joy Paoletti
Monday, 21 May 2012 10:40

Pan-Fried Shrimp with Vanilla Rum Sauce, accented with an orchid.Many people around the world gathered recently with their loved ones to honor their Mothers, Grandmothers or a cherished maternal figure that has touched them in their life. Being a Mother is such a special gift, but can be a tough job at times. As Moms ourselves and having seven children among us, Judy and I wear many hats to fulfill this difficult role. The juggling of everyday tasks is not an easy one, but we do it and we love it.

The joy of loving a child is like no other. It is truly amazing, selfless and unconditional. Every time we look at them we still see them as those little cutie pies that drove us crazy and made our hearts burst with pride all at the same time... those faces.....the little feet (the toes!).

Judy keeps talking about her son and how he leaves his little shoes all over the house. Little? They're not little — they are a size 10 — Jude, wake up!

They will always be our beautiful babies.

‘Big Fred’s’ Sinfully Stuffed Artichokes

Written by Judy Vig and Joy Paoletti
Thursday, 26 April 2012 11:23

Spring is the time for artichokes.Spring is finally here....bring on the warmer weather!! Warm balmy nights, outdoor dining and trendy new cocktails are awaiting us!

We can begin to enjoy all of the wonderful produce popping up and we are thinking artichokes. Even though they are available year-round now, they are still best in the spring.

Artichokes are delicate. Two weeks of storage is stretching it, and after that time, they lose their best flavor. Any darkening at the tips of the artichoke is an indicator of a less-than-fresh artichoke. Look for a bright green color and a firm stem.  

Joy’s father-in-law — we call him “Big Fred” — always made the most wonderful tender stuffed artichokes. The stuffing was sinfully rich with oil and parmesan, pungent with garlicky crumbs and fragrant herbs are to die for. A splash of wine in the pan steams and softens the fibers while infusing a delicate bouquet right at the tender heart. A crisp white wine is always chilling along with a perfect red pairing for us to enjoy. 

A little cookie with big memories

Tuesday, 03 April 2012 23:00

Happy Easter, everyone! We love this time of year and have many wonderful memories from our childhood.

Every year our father and grandfather would sell Easter flowers at their family grocery store, Mohegan Market. It was a very big deal in our house, with preparations beginning very early on Good Friday.

Uncle John would open the store early so they could set up breakfast for the family. Aunti Lou had the coffee ready, and cousin Johnny had the fresh sausage sizzlin’ away on a make-shift grill in the tiny office in the back of the store.

Blending traditions — something old is new again

Tuesday, 20 March 2012 23:00

When we were young, we loved watching our Mother and Grandmother prepare for a holiday, and dreamed of one day preparing all this wonderful food for our own families and hosting our own holiday as well.

Each family has its own special traditions, and when we marry, we take on our spouses’ way of celebrating a holiday, and the blending of traditions can be spectacular.

I, Joy, remember one particular Easter dinner we celebrated with my husband’s family. We began the meal with a very different but delightful soup. I had never heard of or tasted anything like it before.

Mama, as my husband’s family addressed her, served her soup with much love and pride. As I looked around the beautifully decorated table at my new in-laws, I realized how much each family cherishes their own traditions.

An Easter bread to savor all year long

Wednesday, 07 March 2012 00:00

With spring just a few weeks away, we are dreaming of tulips, colored eggs and Easter breads. There are many different recipes out there, some filled with luxurious ingredients such as cheese, dried fruits and meats.

The most popular one celebrated at this time of year is elaborately braided and filled with colored, cooked Easter eggs.

This delightfully sweet bread is a favorite in our family and also a tradition to serve for breakfast on Easter morning (visit TwiceBakedTwins.com for this recipe). We serve it toasted, just until the icing gets all caramelized and crunchy, and then slather it with butter.

Yes, pizza can be healthy!

Wednesday, 22 February 2012 00:00

Remember, just because a recipe is lower in fat and healthier doesn’t mean you can eat more. You still have to count calories and watch your portions. We decided to try a whole wheat crust we found in The New York Times. It is simple to prepare, and the toppings can be anything your family enjoys.

Broccoli Rabe Topping

4 teaspoons olive oil, divided

Kosher salt and freshly ground black pepper

1 1/2 cups grated part-skim mozzarella cheese

2 tablespoons grated Parmesan

For a healthier burger: Try a portobello mushroom cap

Wednesday, 08 February 2012 00:00

For those of you who have followed us through the years, you know we have grown up with grocery stores on both sides of our family. Our grandfather, a great butcher, took his skills very seriously, and with great pride bring home the finest cuts of meat that were available that week.

His famous “triple grind” ground beef used for his special hamburgers were amazing, and the texture of the beef was like velvet. It was like eating the most tender, juiciest filet mignon on a bun.

We just can’t give you a recipe for a healthier beef burger, because if we did, it would be full of deliciousness, loaded with melted, gooey cheese and crispy fried onions, and the first bite so juicy it would be running down our faces.

‘Slim & Trim’ with the Twice Baked Twins

Wednesday, 25 January 2012 00:00

Our “Slim & Trim” is a collection of recipes that are healthy and lower in calories. The recipes are simple, easy to prepare, and packed with great flavors.

Whether we are doing our segments on TV or hosting an event, the first thing people say to us is, “You’re so thin? Do you eat the food you make?” Of course we do, but always in moderation, and that’s how Slim & Trim came to be.

During the week, we eat “clean.” This means choosing recipes that do not have heavy sauces, and are not fried or loaded with cheese — just food in its simpler, more natural state. On the weekends we take a break, indulge a bit more, try some new recipes and make our good ol’ favorites for the family and friends.