August 16, 2011, Disney Dream - Part 2

[Mjasp]

Laura.... Laura... Laura.... McDonald's?!?!

We stopped off at the Italian Market today and picked up some Easter Pie - yummy!

OMG That looks so good, I think I will make one this week

 

[winnyis]

Laura.... Laura... Laura.... McDonald's?!?!

We stopped off at the Italian Market today and picked up some Easter Pie - yummy!

OMG that looks delicious... when I was growing up my italian grandma would make that for us...I havent had it in years.

Note to self to ask my mom to find some at her local italian bakery when I am in NJ next week.

 

[hmansure]

OMG that looks delicious... when I was growing up my italian grandma would make that for us...I havent had it in years.

Note to self to ask my mom to find some at her local italian bakery when I am in NJ next week.

Problem here is that all the grandparents have passed away and no one else apparently has the skills or knowledge to continue making this stuff!?! Thankfully the Italian Market near us has all this stuff!

 

[hmansure]

Today's dance recital.....

More pictures & video here....

 

[gfolchick]

We stopped off at the Italian Market today and picked up some Easter Pie - yummy!

I'm glad you posted this. I've been meaning to ask this question, does anyone have a recipe for this? I am Italian (Gina!) but never tried this, believe it or not. It was not part of our menu growing up. Apparently when my mom was young her aunts made it often but not my grandmas. I'd like to try to make one this year and since we seem to have a few Italians here I was hoping for a good recipe. Any help?? Probably not the best choice with me doing WW, but would like to give it a try. My husband is Hungarian so I end up cooking kielbasi and ham on Easter. My Italian heritage needs to be represented!

 

[winnyis]

Problem here is that all the grandparents have passed away and no one else apparently has the skills or knowledge to continue making this stuff!?! Thankfully the Italian Market near us has all this stuff!

where in NJ do you live. I used to live in Burlington Township (until I moved to Florida 6 years ago) and my parents live in Marlton.

 

[hmansure]

I'm glad you posted this. I've been meaning to ask this question, does anyone have a recipe for this? I am Italian (Gina!) but never tried this, believe it or not. It was not part of our menu growing up. Apparently when my mom was young her aunts made it often but not my grandmas. I'd like to try to make one this year and since we seem to have a few Italians here I was hoping for a good recipe. Any help?? Probably not the best choice with me doing WW, but would like to give it a try. My husband is Hungarian so I end up cooking kielbasi and ham on Easter. My Italian heritage needs to be represented!

FOR THE DOUGH:
6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten

FOR THE FILLING:
12 ounces prosciutto, in 1/4-inch dice
8 ounces boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
8 ounces mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
4 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust.

1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.

2. For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.

3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.

4. Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

 

[hmansure]

where in NJ do you live. I used to live in Burlington Township (until I moved to Florida 6 years ago) and my parents live in Marlton.

We were practically neighbors.... we are in Northern Burlington county. I work in Mt. Laurel - very familiar with the Marlton area.

For the Italian Market we drive to Robbinsville - where there's an excellent store and bakery. Most of the places we used to go to in Chambersburg (Trenton) have either moved/closed or are no longer in the safest of neighborhoods.

 

[Mjasp]

I'm glad you posted this. I've been meaning to ask this question, does anyone have a recipe for this? I am Italian (Gina!) but never tried this, believe it or not. It was not part of our menu growing up. Apparently when my mom was young her aunts made it often but not my grandmas. I'd like to try to make one this year and since we seem to have a few Italians here I was hoping for a good recipe. Any help?? Probably not the best choice with me doing WW, but would like to give it a try. My husband is Hungarian so I end up cooking kielbasi and ham on Easter. My Italian heritage needs to be represented!

I have one, I will post it or send it to you when I get home from work tonight, very simple recipe to make

 

[eyes4mickey]

Hey Kim,

Are you on this cruise too?

Jeff

Yep!!! Too funny that we're booked on the same two! I saw that Beth is too.

It's too hard to pull my kids out from school now that my older son is starting High School this year.

 

[Mjasp]

FOR THE DOUGH:
6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten

FOR THE FILLING:
12 ounces prosciutto, in 1/4-inch dice
8 ounces boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
8 ounces mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
4 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust.

1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.

2. For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.

3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.

4. Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

OK I see you have a recipe already. Have fun baking

 

[gdulaney]

Good morning! Did anybody get up and book their reservations this morning?

Ginny

 

[acomasdiaz]

We were practically neighbors.... we are in Northern Burlington county. I work in Mt. Laurel - very familiar with the Marlton area.

For the Italian Market we drive to Robbinsville - where there's an excellent store and bakery. Most of the places we used to go to in Chambersburg (Trenton) have either moved/closed or are no longer in the safest of neighborhoods.

I would love the address of the Italian Market if you could share it. I would love to try it...

 

[TiggerAllie]

Good morning! Did anybody get up and book their reservations this morning?

Ginny

I'd like to know too--any interesting additions to the list?

Oh--and what's already filled up? (Palo, Remy, Cabanas)

I still have to wait another month!

 

[kritter]

Good morning! Did anybody get up and book their reservations this morning?

Ginny

Awaiting, to hear what concierges booked for me
This morning will let ya know what we get!!

 

[Minniemouse07]

In regards to Palo... I have no illusions that as a first time DCL cruiser we will be able to book this before we board.

So I'm okay with waiting...well as okay as I am w/ waiting for the cruise as least!

 

[MrsJobba1]

How exciting people booking

Please let us know what you got (and what is left)

Gold member here waiting patiently

I got my travel insurance sorted today and also filled in the API for the airline - so I'm getting there

 

[lovesDCL]

Q

Good morning! Did anybody get up and book their reservations this morning?

Ginny

Waiting until May 3 to book...

 

[Amanda132]

Silver member here, waiting until May 18th. Trying to be patient about it! I hope something will be left for us!

 

[maryisme]

Hi Everyone,

I haven't posted here for a really long time but would love to join in. Although I sent my requests to concierge I haven't heard back from them. I am sure they are very busy but being the anal planner that I am I did wake up at midnight to book all my ressies/excursions.

Here is what I booked:

Palo Brunch at 11:30
Palo Dinner - day 5
Cabana 5

Traveling will be my Mom, (78) DDs (16, 7) and DH and I. This sailing is our first in concierge and we are very excited!!! I was hoping for assistance with my Mom on Castaway Cay. She normally stays on the ship so having the cabana will hopefully make it more comfortable for her.

Regards,
Mary