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Sunrise Chef: Dinamarie Valentini Wanamaker

Published On: Aug 30 2013 08:29:14 AM EDT   Updated On: Aug 30 2013 03:50:58 PM EDT

Sunrise Chef Dinamarie Valentini Wanamaker

Too busy to cook a home cooked meal but not looking to spend an extravagant amount on dinner out?  My Grandmother's Table is just what you're looking for.  Owner Dinamarie Valentini Wanamaker provides family style meals made from scratch with as many local ingredients as possible -- just like her grandmother did.  And she tries to keep costs as low as possible.  To top it all off -- My Grandmother's Table delivers!   She lists the options for the week on her website.  Orders are due by Sunday and Wanamaker delivers on Tuesday. 

Here are a few of her creations:



3 eggs
1 1/2 cups milk
1 1/2 cups flour
2 tblsps melted butter
Small block of Parmesan cheese
1 cup of chicken broth per person, heated

Put all ingredients in a blender and whip until completely combined. Set aside to rest for a half hour.

Pour the batter onto a shallow plate, pie plates work well. Using an electric crepe iron, dip the heated iron in the batter. Using a thin bladed butter knife or spatula, release the crepe from the iron when the edges just barely get lightly browned. Using a small hand grater, grate fresh about a tblsp of cheese on the warm crepe and than roll like a cigar.
Repeat the above steps until all the batter is used. You will find a rhythm between dipping, releasing, grating and rolling and than it will go really quickly.
Place 3 finished crepes in a bowl and top with about 1 cup of hot broth. Serve immediately. Enjoy!

Farfalle with Fresh Ricotta and Roasted Corn

1lb Farfalle (bow tie) pasta
2 gallons whole milk
2 quarts half & half
1/2 cup fresh squeezed lemon juice or white vinegar
3 cobs corn, roasted and cut off the cob
Salt & pepper to taste
Parmesan cheese to taste, optional
Dampened cheese cloth or jelly strainer
Combine milk and half & half in a very large pot on medium to high heat. Bring to a light boil. Remove from heat and stir in the lemon juice or vinegar. You will see the ricotta curds forming.
Ladle curds and whey into dampened cheese cloth or jelly strainer and allow to drain. Repeat until all the whey and cues has been strained. Set aside.
Follow the directions on your box of pasta and cook to your desired tenderness.
Toss half of the cheese of the cheese with the pasta and add the corn. Sprinkle and toss salt & pepper to taste, grate fresh Parmesan cheese and serve.

Ricotta Cheese Meatballs

2 lbs ground beef
2 eggs
1 lb fresh ricotta cheese
5 cloves garlic, finely minced
Salt & pepper to taste
4 tblsps oil
Preheat oven to 350 degrees.
Combine all ingredients except oil and mix till well combined, small bits of cheese will be fine.
Heat oil in a large skillet. Roll meat mixture into golf ball size (bigger or smaller if you desire) balls. Gently sauté in heated oil till lightly browned, turning carefully so you don't break them.
Remove meatballs to a baking sheet and finish cooking in the oven for about 20 minutes until done all the way through.
Serve with the Farfalle. Enjoy!

Find "My Grandmother's Table" on Facebook or Tweet Dina at @dina_valentini