The DiSanto's Posts

Birthdays

Birthdays

Birthdays

Silvie wanted to do “A Good Deed” Calendar this winter- feel free to join her…

Family News

Happy Anniversary Mom & Dad!

Phyllis had a birthday on Thanksgiving (November 25) she is 87- even though late-send her a card…

34 Burrell Street, Clyde, NY 14433

First Turkey Day… so cute!

The family get together- good to see Sarah!

Little helper- Matthew had to do dishes- got wet- found a solution!

Culvers finally got to see the Van Gogh exhibit. They all celebrated at Beth’s house…

Anniversary Family News

Our chunky cheek girl is 4 months old! She loves to chat, smile, and put all of the things in her mouth. She also moved out of mom and dads room and sleeps through the night like a champ in her crib! We love you so much sweet Kenna bear 🤍

Family News

Celebrated our Senior HS Honor Roll students with a special (and delicious!) breakfast this morning!

Family News

Our Ninja Warrior!

Matthew and Harley are getting ready for their birthdays- out playing laser tag.

Nina spent the weekend with Gma- she facetimed Lala to show her she lost a tooth and told me that she can read Dr. Seuss Books- her favorite-Green Eggs & Ham.

Delaney had her first college performance. The live feed was a bust but they had a video today where you could watch.

She still has more energy and smiles than anyone else up there- I am a little biased.

Honeymoon…watching the Chargers (Dane) and Steelers (Darian) in California.

The outside is decorated…Kevin, Kristy and Silvie are getting into the holidays.

These are a little old but can’t go without seeing this little one… she just makes you smile-something good in the world.

Family News

Ingredients

fried shallots

  • 3 large shallots, peeled and very thinly sliced into rings
  • 1/4 cup` flour
  • 1/4 tsp salt
  • vegetable oil for frying

casserole

  • 1 1/2 lbs green beans, trimmed
  • 2 cups half and half, or cream
  • 1/2 ounce dried mushrooms (I used Shitake)
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1/3 cup dry Sherry
  • 1 heaped cup shredded Gruyere cheese, divided
  • salt and fresh cracked black pepper to taste
  • dash of fresh grated nutmeg, or more to taste

Instructions

shallots

  • Note: you can fry the shallots first, or while the casserole is cooking. Fill a saucepan with 2 inches of oil and heat on medium high until hot, or a clip on thermometer reads 325F
  • Mix the flour and salt together, then gently toss the shallots in the flour, carefully separating the rings as you add them.
  • Fry the shallots, in batches, until golden, it should take under 2 minutes if your oil is hot enough. Drain on paper towels. Note: remove any brown bits from the oil in between batches, so they don’t burn.

casserole

  • Heat the cream to a simmer, then remove from the heat and add the dried mushrooms, stirring well. Cover and let sit for 30 minutes.
  • Preheat the oven to 350F
  • Trim the beans but leave them whole. Blanche them in a large pot of boiling water for a total of about 3 minutes, just to take the raw edge off, they will still be crunchy.
  • Prepare an ice bath in a large bowl. Drain the beans and immediately plunge them into the ice water to stop the cooking and set their bright color. Add more ice if necessary to keep the water cold, then drain the beans on a clean towel.
  • Puree the mushrooms and cream in a food processor or high speed blender until smooth. You may still have some texture to your sauce, that’s ok, just get it as smooth as you can.
  • Melt butter in a medium pan and add the flour to make a roux. Stir constantly for about 2 minutes over medium heat, but don’t let it take on color.
  • Add the sherry to the pan and stir or whisk well until blended, let the mixture cook for a minute, stirring or whisking constantly. Then add the mushroom sauce and whisk until the mixture comes to a simmer and is smooth and thickened. Remove from heat and stir in 1/2 cup of the cheese. Season with salt and pepper to taste. Start with 1/2 teaspoon of salt, but you will likely need more. Add a dash of nutmeg to taste. (Don’t skip this step, the flavor is so wonderful.)
  • Layer half your beans into your casserole, then drizzle half the sauce over the beans, nudging the sauce down and around all the beans. Repeat with the remaining beans and sauce. Try to get the sauce evenly distributed.
  • Sprinkle the top with the remaining cheese and bake for 35-45 minutes, until golden and bubbly. Note: tent the casserole loosely with foil about halfway through if it browns too much. Top with the fried shallots and serve immediately.

Recipes/Cooking

 Prep Time10 minutes
 Cook Time1 hour
 Total Time1 hour 10 minutes

Ingredients

    • 1.5 cups wild rice blend
    • 1 small leek (chopped and rinse well)
    • 1 bell pepper -diced
    • 1 carrot -grated
    • 1/3 cup vegan white wine
    • 1/2 cup dried cranberries
    • 1/3 cup dried cranberries -for garnish
    • 3 cups low sodium vegetable stock or water
    • 2 leaves bay
    • 1 sprig rosemary
    • 1 sprig sage
    • 8 sprigs fresh thyme
    • 3 sprigs fresh oregano
    • 1 tbsp dried oregano
    • 1 pinch red pepper flakes or to taste
    • 1 splash water (or 2 tsp olive oil)

Instructions

    • Heat up a large deep skillet or pot over medium low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Sautee with a pinch of sea salt until translucent.
    • Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute.
    • Add in the chopped bell pepper and one cup of the cranberries. Pour in the wine and simmer until reduced by half then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.
    • Bring the rice to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
    • Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
    • Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
    • Serve warm or cold garnished with the remaining cranberries and fresh herbs.

Recipes/Cooking

Ingredients

  • 1 kabocha squash (or ½ butternut squash), halved and seeded
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cheese pumpkin, approximately 10 to 12 pounds
  • 1 loaf sourdough bread
  • 1 clove garlic, peeled and halved
  • ¾ pound smoked bacon, cut into ¼-inch-thick batons
  • 1 onion, diced small
  • ¾ pound black trumpet mushrooms, or any mushroom of your choice
  • ½ pound Gruyere cheese, grated
  • ½ pound Fontina cheese, grated
  • ½ cup walnuts, toasted and chopped
  • 4 cups cups half-and-half
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 10 sage leaves, finely chopped

Preparation

Preheat the oven to 350°F.

Rub the inside of the kabocha squash with olive oil and sprinkle with salt and pepper. Place flesh-side down on a sheet tray lined with aluminum foil and bake until cooked through (check with the tip of a paring knife), 40 minutes to 1 hour. Set aside to cool.

Turn the cheese pumpkin upside down and, using a sharp knife, carefully remove a circular cap approximately 10 inches in diameter. Cut the sourdough bread into 1-inch-thick slices and toast. Lightly rub the toasted bread with the cut side of the garlic, then dice each slice and place the pieces in a large mixing bowl.

In a medium saute pan over medium heat, add the bacon and cook, stirring, until crispy. Add the onions and cook, stirring occasionally, until tender. Toss in the mushrooms and cook, stirring occasionally, for about 3 minutes, then season with salt and pepper. Transfer the mixture to the bowl with the diced bread.

When the cooked kabocha squash is cool enough to handle, remove the flesh with a spoon and cut into a rough dice. Add the squash, Gruyere, Fontina and walnuts to the bowl with the bread and mix the stuffing well.

In a separate bowl, whisk together the half-and-half with the ground spices, sage and salt and pepper to taste. Sprinkle the inside of the pumpkin with salt and pepper and fill the cavity with the stuffing.

Pour the half-and-half mixture into the pumpkin until the liquid reaches the rim. Return the cap to the pumpkin and place it on a foil-lined baking tray. Bake until the pumpkin is cooked through, 1 ½ to 2 hours. Serve warm, scooping out a bit of the pumpkin flesh from the sides, along with the stuffing.

Recipes/Cooking

I got to talk with little Miss Kennedy today…so cute! Thank you Kelly- it was great!!!

Please remember that this little one’s mommy (Katie) goes back to work Tuesday- send a text to wish her luck as it will be a tough day.

Looks like Kameron had a good day.

Delany met Laura Ann Osnes- she is an American actress and singer known for her work on the Broadway stage. She has played starring roles in Grease as Sandy, South Pacific as Nellie Forbush, Anything Goes as Hope Harcourt, and Bonnie and Clyde as Bonnie Parker, for which she received a Tony Award nomination for Best Actress in a Musical. She also starred in the title role of Rodgers & Hammerstein’s Cinderella on Broadway, for which she received a Drama Desk Award and her second Tony Award nomination for Best Actress in a Musical.

Delaney is over the moon!

Family News

Birthdays

Family News

Birthdays