Courtesy of Buddy Valastro Hi Friends, Buddy Valastro is an accomplished master baker, cake decorator, owner of Carlo's City Hall Bake Shop & Café in Hoboken, NJ, and star of TLC's hit reality show, "Cake Boss." Buddy and his cakes have also been featured on "The Today Show," "Good Morning America," "The View," and "The Sopranos." For more information about Buddy, visit Carlo's City Hall Bake Shop & Café's website at carlosbakery.com. Today "Cake Boss" Buddy Valastro shares his recipes for Rigatoni alla Vodka and Stuffed Artichokes! Bon Appétit... Rigatoni alla Vodka Ingredients Extra virgin olive oil 1/2 small onion, chopped 6 slices prosciutto or pancetta, thinly sliced 3 garlic cloves, minced Salt and fresh ground pepper 1 large can crushed tomatoes 1 tablespoon sugar 1 pound rigatoni pasta 1 cup heavy cream Few basil leaves Instructions 1. Fill a large pot with water and bring to a boil. 2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes. 3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente. 4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce. 5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately. Stuffed Artichokes Ingredients 4 globe artichokes 2 lemons 3 cups Buddy's Breadcrumbs (see recipe) 1/2 cup grated pecorino cheese 1/3 cup minced prosciutto 3 plump cloves garlic, roughly chopped 2 Tablespoons chopped parsley 1/2 teaspoon red chili flakes 1/2 teaspoon black pepper 1/2 cup olive oil, plus extra Chicken stock Chunk parmesan Instructions 1. Prepare the artichokes: Trim the stem off the bottom so artichokes can stand flat. Peel attached stem. Place artichoke on its side and cut off the top inch or so to remove top thorns. With scissors, snip thorny tips from remaining leaves. With a spoon, scoop out the choke in the center of the artichokes. Cut one lemon in half and squeeze into a large bowl of cold water. Toss in the squeezed halves and artichokes to prevent discoloration while you make the stuffing. 2. In a bowl, combine the breadcrumbs, pecorino, prosciutto, garlic, herbs, chili flakes, pepper, zest from remaining lemon and olive oil. Taste for salt -- may not need any; adjust accordingly. 3. Drain artichokes. Working with one choke at a time, set in the bowl of crumbs and opening one leaf at a time, push about a teaspoonful of crumbing in each. Fill cavity with crumbs, or alternately, pat crumbs over top. 4. Set the chokes in a pot fitted with a tight lid large enough to accommodate snugly. Pour stock in approximately 1/3 up the sides of the chokes. 5. Bring stock to a boil, cover pot, and reduce heat to a low simmer. Cook, 30-35 minutes until a center leaf pulls out with ease and flesh is tender. Remove chokes from pot, garnish with a few slices of Parmesan and serve warm or at room temperature. Check back for more great recipes from your friends at Interior Design! Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you! Live well, Yvonne
Buddy Valastro, baker and star of TLC's Cake Boss, does dessert and Italian comfort food like no other!
Buddy Valastro, baker and star of TLC's Cake Boss, does dessert and Italian comfort food like no other!
I don't know about you, but I LOVE watching the show Cake Boss. Not only am I a huge fan of cake, but I love watching Buddy Valastro and his family. They are so loud, and funny and interesting. The only thing about watching that show is that I have to make sure to have something sweet to snack on while I watch. Well now Buddy has a new show called Kitchen Boss. Buddy's family is Italian, so most of his cooking is Italian food. He shares recipes that have been passed down in his family. I find him really funny because he uses the word "beautiful" to describe everything. "Lets add these beautiful canned tomatoes to the pot.", "Lets chop up this beautiful parsley", "Lets stir this until it gets all....beautiful!" He cracks me up! But let me tell ya, his food looks amazing!!! I am dying to try pretty much everything I've seen him cook, but here are a few things that I have already had the chance to cook myself. First off, he has a few recipes that he suggests you keep on hand and ready-made to cook his Italian meals. Master Breadcrumbs 1 pound loaf rustic Italian bread such as Pugliese 1 cup finely grated pecorino cheese 2 garlic cloves put through a garlic press 2 tablespoons dried Italian herbs 3 tablespoons dried parsley flakes 1/2 tablespoon fine sea salt PREPARATION: The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices. Place slices on cake racks to dry overnight. In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime. Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days (Since Johnny, my husband, has to eat gluten free, here are the changes I made: I used blended up Chex cereal instead of bread. And I couldn't find pecorino cheese, so I just used grated parmesan.) Here is the second must-have recipe: 'Master Marinara'. INGREDIENTS 2 28-ounce cans crushed tomatoes 2 14.5-ounce cans diced tomatoes in juice 1/4 cup extra virgin olive oil 2 plump cloves garlic, thinly sliced 1 teaspoon (kosher) salt 1 sprig fresh basil 1/2 cup fresh basil leaves, torn into small pieces PREPARATION: In a 3-4 qt. pot, heat the oil and garlic together. When garlic becomes pale gold and fragrant add the tomatoes, salt and basil sprig. Stir well to combine and bring sauce to a boil, then reduce to a simmer. Simmer sauce, 20-30 minutes, stirring occasionally until sauce has thickened and is richly flavored. Remove from heat, check for seasoning and stir in the torn basil leaves. *Now, I'd give his Master Marinara a 3 stars out of 5...I didn't think it had too much flavor, but Johnny really liked it. Its definitely a good basic sauce to keep on hand for Italian cooking. (I made a whole bunch and froze it.) So now that we've got those basic recipes covered, here are the recipes for a perfect Italian meal I prepared last week! Italian Vinaigrette. INGREDIENTS 2 cloves garlic, minced 1 teaspoon sugar 1 teaspoon dried mustard 1 teaspoon dried oregano 1 teaspoon dried basil 3 Tablespoons red wine vinegar Salt and fresh ground black pepper 1/2 cup extra virgin olive oil 1/2 cup vegetable oil All you have to do is mix these ingredients all together. I just used a mini-blender. Drizzle it over your lettuce and you're good to go! *I keep this dressing in the fridge. Its a great tasting dressing, super easy to make, and hey...when people see that you've got home-made salad dressing, they will be impressed!!! Perfect Italian Chicken Cutlets INGREDIENTS 4 boneless chicken breast halves (approximately 2 pounds) 2‑1/4 cups Buddy's Breadcrumbs (see recipe) 1/4 cups grated parmesan cheese 1‑1/2 cups all purpose flour 3 large eggs, beaten with a fork Salt and pepper 1/2 cup olive oil for frying (approximate) Lemon wedges for serving PREPARATION: If breast have tenderloins, remove and trim of all cartilage. Place a breast half on the cutting board. Place your free hand on top of the breast. Hold a sharp knife parallel to the board, and slice through the thickest portion of the breast towards the pointy end, separating the breast into two bookend pieces. Repeat with all halves -- you will have eight pieces. Pound each piece of chicken between plastic wrap to approximately 1/4" thickness. Set up a dredging station of flour, eggs, beaten with a tablespoon of grated parmesan and the breadcrumbs. Get a large sauté pan to medium on the burner. Lightly salt and pepper the chicken pieces on both sides. Coat first in the flour, patting off extra, then egg, allowing excess to drip into the bowl. Dredge in breadcrumbs. Set the chicken pieces on a plate. Heat the oil in the hot pan. When hot, add chicken cutlets, cooking to a golden brown on each side -- no more than a couple of minutes each. Set on paper towel-lined plate to drain a minute; serve plated with lemon wedges. *These chicken cutlets were amazing!!! They were super moist, and they tasted just as good the next day (heated up in the toaster oven.) *I also used gluten free flour. I definitely suggest eating them with this next recipe: Spaghetti Marinara INGREDIENTS 1 recipe Buddy's Marinara Sauce (see recipe) 1/4 cup torn basil leaves Freshly grated parmesan to finish 1 pound spaghetti PREPARATION: Cook pasta in abundant salted water, al dente. Serve with marinara sauce and finish with the torn basil and grated parmesan cheese. *So like I said before, the marinara sauce is very basic, but its perfect if you eat the pasta with those amazing chicken cutlets. *I used rice pasta to make it gluten free. It tastes just like the regular stuff! Well I hope you try these recipes, I really enjoyed cooking them (even though my kitchen was a mess when I was done), and I loved eating them! I think this is a perfect meal to cook for when you're having people over. Who doesn't like pasta?!
Recipe for Carlos Bakery German Crumb Cake. Old fashioned New Jersey Hoboken crumb cake Cake Boss Buddy Valastro Style.
Recipe for Carlos Bakery German Crumb Cake. Old fashioned New Jersey Hoboken crumb cake Cake Boss Buddy Valastro Style.
The reality star and his wife whip up Eggplant Parmesan, Lemon Slaw and Grilled Bananas Foster
Buddy Valastro, baker and star of TLC's Cake Boss, does dessert and Italian comfort food like no other!
Buddy Valastro, baker and star of TLC's Cake Boss, does dessert and Italian comfort food like no other!
Buddy Valastro shares his easy, go-to buttercream recipe for foolproof cake decorating.
Buddy Valastro, baker and star of TLC's Cake Boss, does dessert and Italian comfort food like no other!
I don't know about you, but I LOVE watching the show Cake Boss. Not only am I a huge fan of cake, but I love watching Buddy Valastro and his family. They are so loud, and funny and interesting. The only thing about watching that show is that I have to make sure to have something sweet to snack on while I watch. Well now Buddy has a new show called Kitchen Boss. Buddy's family is Italian, so most of his cooking is Italian food. He shares recipes that have been passed down in his family. I find him really funny because he uses the word "beautiful" to describe everything. "Lets add these beautiful canned tomatoes to the pot.", "Lets chop up this beautiful parsley", "Lets stir this until it gets all....beautiful!" He cracks me up! But let me tell ya, his food looks amazing!!! I am dying to try pretty much everything I've seen him cook, but here are a few things that I have already had the chance to cook myself. First off, he has a few recipes that he suggests you keep on hand and ready-made to cook his Italian meals. Master Breadcrumbs 1 pound loaf rustic Italian bread such as Pugliese 1 cup finely grated pecorino cheese 2 garlic cloves put through a garlic press 2 tablespoons dried Italian herbs 3 tablespoons dried parsley flakes 1/2 tablespoon fine sea salt PREPARATION: The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices. Place slices on cake racks to dry overnight. In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime. Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days (Since Johnny, my husband, has to eat gluten free, here are the changes I made: I used blended up Chex cereal instead of bread. And I couldn't find pecorino cheese, so I just used grated parmesan.) Here is the second must-have recipe: 'Master Marinara'. INGREDIENTS 2 28-ounce cans crushed tomatoes 2 14.5-ounce cans diced tomatoes in juice 1/4 cup extra virgin olive oil 2 plump cloves garlic, thinly sliced 1 teaspoon (kosher) salt 1 sprig fresh basil 1/2 cup fresh basil leaves, torn into small pieces PREPARATION: In a 3-4 qt. pot, heat the oil and garlic together. When garlic becomes pale gold and fragrant add the tomatoes, salt and basil sprig. Stir well to combine and bring sauce to a boil, then reduce to a simmer. Simmer sauce, 20-30 minutes, stirring occasionally until sauce has thickened and is richly flavored. Remove from heat, check for seasoning and stir in the torn basil leaves. *Now, I'd give his Master Marinara a 3 stars out of 5...I didn't think it had too much flavor, but Johnny really liked it. Its definitely a good basic sauce to keep on hand for Italian cooking. (I made a whole bunch and froze it.) So now that we've got those basic recipes covered, here are the recipes for a perfect Italian meal I prepared last week! Italian Vinaigrette. INGREDIENTS 2 cloves garlic, minced 1 teaspoon sugar 1 teaspoon dried mustard 1 teaspoon dried oregano 1 teaspoon dried basil 3 Tablespoons red wine vinegar Salt and fresh ground black pepper 1/2 cup extra virgin olive oil 1/2 cup vegetable oil All you have to do is mix these ingredients all together. I just used a mini-blender. Drizzle it over your lettuce and you're good to go! *I keep this dressing in the fridge. Its a great tasting dressing, super easy to make, and hey...when people see that you've got home-made salad dressing, they will be impressed!!! Perfect Italian Chicken Cutlets INGREDIENTS 4 boneless chicken breast halves (approximately 2 pounds) 2‑1/4 cups Buddy's Breadcrumbs (see recipe) 1/4 cups grated parmesan cheese 1‑1/2 cups all purpose flour 3 large eggs, beaten with a fork Salt and pepper 1/2 cup olive oil for frying (approximate) Lemon wedges for serving PREPARATION: If breast have tenderloins, remove and trim of all cartilage. Place a breast half on the cutting board. Place your free hand on top of the breast. Hold a sharp knife parallel to the board, and slice through the thickest portion of the breast towards the pointy end, separating the breast into two bookend pieces. Repeat with all halves -- you will have eight pieces. Pound each piece of chicken between plastic wrap to approximately 1/4" thickness. Set up a dredging station of flour, eggs, beaten with a tablespoon of grated parmesan and the breadcrumbs. Get a large sauté pan to medium on the burner. Lightly salt and pepper the chicken pieces on both sides. Coat first in the flour, patting off extra, then egg, allowing excess to drip into the bowl. Dredge in breadcrumbs. Set the chicken pieces on a plate. Heat the oil in the hot pan. When hot, add chicken cutlets, cooking to a golden brown on each side -- no more than a couple of minutes each. Set on paper towel-lined plate to drain a minute; serve plated with lemon wedges. *These chicken cutlets were amazing!!! They were super moist, and they tasted just as good the next day (heated up in the toaster oven.) *I also used gluten free flour. I definitely suggest eating them with this next recipe: Spaghetti Marinara INGREDIENTS 1 recipe Buddy's Marinara Sauce (see recipe) 1/4 cup torn basil leaves Freshly grated parmesan to finish 1 pound spaghetti PREPARATION: Cook pasta in abundant salted water, al dente. Serve with marinara sauce and finish with the torn basil and grated parmesan cheese. *So like I said before, the marinara sauce is very basic, but its perfect if you eat the pasta with those amazing chicken cutlets. *I used rice pasta to make it gluten free. It tastes just like the regular stuff! Well I hope you try these recipes, I really enjoyed cooking them (even though my kitchen was a mess when I was done), and I loved eating them! I think this is a perfect meal to cook for when you're having people over. Who doesn't like pasta?!
From The Kitchen Boss - TLC Valastro, Buddy. "Shrimp Scampi" 04 February 2011. HowStuffWorks.com.
Rachael loves sesame cookies so much that "Cake Boss" Buddy Valastro baked a special batch just for her. They are easy to make at home, too!
Buddy Valastro, baker and star of TLC's Cake Boss, does dessert and Italian comfort food like no other!
If you’ve been lucky enough to sample the lasagna at Buddy V’s Ristorante, the restaurant inspired by TLC’s Cake Boss Buddy Valastro, you know you’d be tempted to skip the cake if forced to make a choice between savory and sweet. Nona’s Lasagna Al Forno is a menu staple at their Las Vegas; Bethlehem, Pennsylvania; and [...]
This is a recipe by Buddy Valastro (The Cake Boss) Photos by Laura Spear INGREDIENTS: 4 Fresh Eggplants Bread Crumbs (Italian) t...
Cafe de Royal, a bakery and cafe serving souffles and European pastries, has opened in the space that housed Carlo's Bakery.
These heavenly bite-size treats are surprisingly easy to make at home with this foolproof recipe from the "Cake Boss."
It only requires 2 ingredients for perfect chocolate ganache
So Meg is a HUGE Buddy fan! You know Buddy from Cake Boss and Kitchen Boss? She loves the show so much that when a little birdie told us he was bringing his show to town we scored tickets for her…
Buddy Valastro's Frutti di Bosco
The success of these cookies from Cake Boss Buddy Valastro depends on proper mixing and baking.
Buddy Valastro shares his classic marinara sauce recipe—perfect with pasta, of course, or even as a dipping sauce.
This vanilla cake is so easy—and delicious!
Beef stew Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes 2 tablespoons all-purpose flour Salt and pepper 2 tablespoons vegetable oil 1 large onion, diced 3 cloves garlic, minced 3 cups...
I found this while Christmas shopping, and really wanted to try it. I love Buddy Valastro's show and trust his true Italian heritage to whip up an amazing lasagna. I'll be trying this recipe soon!
Check out this recipe for the iconic lobster tails from Carlo's Bakery!
Buddy Valastro, baker and star of TLC's Cake Boss, does dessert and Italian comfort food like no other!
We spent the weekend in Las Vegas for Vegas Uncork'd, and ate some pretty amazing foods—these are the highlights
Want to make your own Italian Buttercream Icing right at home? Buddy customized this recipe from one he used at The Culinary Institure of America and was shown to him by a group of students for whom he did a demonstration.
