Marshmallow candy

There is nothing like a fresh, home-made marshmallows. It's a little involved but well worth it. The funny thing is that, because of the gelatine, it's not a vegetarian dessert!

Part 1 - the candy
3 (1 oz) packages unflavoured gelatine

1 cup ice cold water, divided

12 oz granulated sugar, approx. 1½ cups

1 cup light corn syrup

¼ tsp salt

1 tsp vanilla extract

Part 2 - the finishing
¼ cup confectioners' sugar

¼ cup powdered starch, corn or arrowroot

vegetable oil

1. Place the gelatine into the bowl of a stand mixer along with 1⁄2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows:
4. Combine the confectioners' sugar and starch in a small bowl. Lightly coat with oil a 13 x 9" metal baking pan. Add the sugar and corn-starch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and starch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
6. Turn the marshmallows out onto a cutting board and cut into 1" squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Macho Mushroom Soup - Acquacotta

The original asks for porcini but who the hell can afford a lb of fresh porcini mushrooms! Gosh, I sure would like to be one of them, though. Anyway, I suppose this is a completely inauthentic version since I just use any old mushroom - usually button or Parisian mushrooms, plain old white, but you know what? It's still quick, easy, and friggin' delicious.

¼ cup olive oil

1 white onion, coarsely chopped

1 lb. fresh mushroom, cleaned and coarsely chopped

1 bunch spinach (approx 12oz), washed, stemmed and chopped

1 fresh chilli pepper, minced

2½ cups water

Salt and freshly ground black pepper
Freshly grated Parmigiano cheese, for sprinkling

1. Heat up the olive oil in a deep saucepan. Add the onion and cook until soft. Then add the chopped mushrooms and chopped spinach and mix together. Add the chile pepper, salt, and pepper.
2. Add the water, enough to cover the vegetables. Simmer for approximately 15 minutes.
3. Sprinkle with Parmigiano cheese just before serving.