I have been making timpano for years, on one special night each year. Since our "Big Night" is such a big deal for my wife and me, I'm reluctant to mess with the recipe. I have to admit though, that I've never been happy with the crust on my original recipe. It comes out a little "leathery" and tough.

Timpano with Pasta Frolla

While doing some investigating, I found information on a type of crust called "pasta frolla." Pasta frolla is similar to shortbread, and is used primarily to make pies, cookies and crostate (delicious fruit or jam pies), though it does also get used in some savory dishes. It has a lot of butter instead of oil, and uses egg yolks instead of whole eggs.

I have tried it with the timpano for the past two years and the regular guests have raved over the difference. It is tender and slightly flaky - and it tastes really good. It is plenty strong enough to hold the ingredients together too. I am going to amend the original recipe to include this type of crust for my "official version" of timpano.

Here is my Pasta Frolla Crust Recipe for Timpano:

Ingredients:

• 4 cups all-purpose flour
• 1 cup salted butter (cold)
• 5 egg yolks
• 1 ½ teaspoon salt
• ½ cup ice cold water

Directions:

As with other pastry crusts, keep the butter cold

• Cut butter into small cubes (about ½ inch)
• Combine flour & butter in mixing bowl
  • Cut mixture together until it looks like big crumbs (after this I worked it a little more with my fingers, pinching the "crumbs" into big flat "flakes")

I use a stand mixer and dough hook to:

• Mix egg yolks, one at a time, to butter - flour mixture
• Add salt
• Dribble water in as needed until dough forms a ball and pulls from the side of the mixing bowl
• Form the dough into a disc and wrap in plastic wrap.
• Refrigerate for about an hour

After it has chilled, roll it out as the recipe says. Aim for about one-eighth inch thickness. Just make sure you have plenty of flour all around so the dough doesn't stick to your table.

Here is another tip: Use a french rolling pin to roll the dough and you'll find it's easier than a traditional rolling pin with handles.

I think you'll enjoy this crust much better than the earlier version. Anything with butter has to be better! Oh - and have a glass of wine while you're rolling that dough out - it's a lot of work and you need to stay hydrated!

UPDATE: I was recently asked how I got the grape leaves and vines on the crust. It's pretty easy, first grease the pan as you normally would (I use butter). Then cut your design from a very thin piece of extra crust. Stick the designs (facing out) to the inside of the pan (see photo), then place the big, main crust inside. Everything else goes as normal.

How to Cook a Tri-Tip

When I first moved to California's Central Coast many years ago, I was introduced to the Tri-tip. Tri-tip is a triangle-shaped cut of beef from the bottom of the sirloin. There are two per animal. When I temporarily moved away from California some time back, I found it is almost impossible to find tri-tip at the local market.

Tri-tip can be roasted, but most commonly it's grilled. It is wonderfully marbled with fat and if cooked properly, is a succulent, juicy piece of meat. Unfortunately, many of the cowboys around here don't know how to cook it without ruining it. They stab it, trim ever piece of external fat off, stuff it with garlic cloves, and constantly fiddle with it on the grill. Wrong, wrong, wrong.

Here's how to cook a tri-tip perfectly every time. Your guests will think you're a great cook, but this method involves doing less. Just remember - less is more. Repeat that over and over as you cook.

Selection

Tri-tips are usually available in "trimmed" or "untrimmed" versions. The untrimmed version has a thick layer of fat on one side, and is understandably cheaper by the pound. Some people leave the fat on, and some trim it off at home.

Also, when selecting the meat, look for nice even marbling. There shouldn't be any section wider than your finger without the little lines of fat running through it.

Preparation

Which is right? Trim the fat layer off or leave it on?

Well, it really is a lot of fat. And it causes flare-ups on the grill. My advice is to trim off most of the fat layer, but leave a little. When you cook it, place the fat layered side up. As the meat cooks, the fat will melt and baste the meat.

I have seen the local cowboy "cooks" dump all kinds of salt, pepper, garlic, Lawry's seasoned salt, you name it, on tri-tips, which ruins the meat.

I've cooked literally hundreds of tri-tips over the years. Here is the best way to cook yours:

This is important: Take the tri-tip out of the refrigerator 2-4 hours before you cook it. It should be at room temperature when you grill it or roast it.

• Use a very light sprinkling of Adolph's meat tenderizer - use Adolph's and not some cheap store brand. It's the real deal. Don't use too much though or your meat will get mushy. No one likes mushy meat.
• Follow with Grizzly Joe's "Trail Dust" as a dry rub all over the meat - I've tried everything, this is the absolute best spice for tri-tip (and this is NOT a paid endorsement).
  • As a guide to how much rub - you should still be able to tell it's a tri-tip when you're done. You're not wrapping a present, just seasoning the meat.
• Set the meat on a cookie sheet and let it reach room temperature. If you cook it when it's cold inside, you'll burn the outside and the inside will still be raw.

Not too hard huh? But many backyard cooks have the habit of stabbing the meat and stuffing garlic inside. If you do this, the juice will just run out as you cook the meat, and it will be dry. Another thing I've seen is slathering the meat with oil, then pouring on the spices. The oil is not necessary. This meat is pretty fatty already. Just rub it, and leave it. The natural juices from the meat dissolve the salt and spices and pull that flavor into the meat as it waits for grilling.

Grilling

I prefer grilling to roasting in the oven. But I've done both and they are both excellent. I'm going to cover grilling your tri-tip.

Get the grill nice and hot. I shoot for around 400 degrees F. I have a gas grill with three burners. I start with the burners all on high. Once I'm ready to put the meat on, I set the left one on high, the middle one on low and the right one on low. Then I place the tri-tip, fat side up over the space between the center and right low burners. It will drip and flare up so don't put it right over the fire. This gives a nice indirect heat to the meat. The corners of the roast are thinner and cook quicker. It's easy to dry them out.

Lots of the cowboys around here poke, and cut, and flip the meat over and over. I never, ever stab the meat. Every hole you make lets more juice run out. Poking and flipping the meat should also be done as little as possible. Leave your meat alone! Let it cook.

I always flip the meat the exact same number of times for every tri-tip. ONCE. Flipping the meat does not help your meat cook sooner, or more evenly, or anything. It is just the sign of an impatient cook. There is only one reason to flip your meat over. To cook the other side. Do it one time - usually after about 15 minutes of cooking on the first side.

Once you've turned the tri-tip, and cooked it for 5 minutes or so, press the center to test the firmness. If it feels mushy like raw meat, you may need to raise the heat just a bit. Most people like their tri-tip pink in the middle. Medium to medium-rare. It should not be hard when you press on it. You are looking for about the same texture as the muscle in the palm of your hand just below your thumb.

Generally, about 25 to 30 minutes should be plenty for a tri-tip, depending on size of course.

Resting

The meat will cook another 10 minutes or so when you take it off the grill. You need to let it rest. If you don't, you'll have dry, tough meat. Remember, you're cooking a muscle. When that muscle gets hot it contracts, squeezing the juice out of the center. When it's taken off the heat, it relaxes and the juices are drawn back into the center of the meat, making it juicy to eat.

Let the meat rest under a tinfoil tent on your cutting board for about 10-15 minutes.

Cutting

Tri-tip has a definite "grain" to the meat. Cut against the grain for best results. I like to cut the meat into steaks about 1/2 inch thick. Many people cut tri-tip very thin, which is good for sandwiches. But the real reason they cut it thin is because they've poked, stabbed, flipped, salted, and burned it into a hockey puck. The only way to eat a hockey puck is to cut it thin.

If you're tri-tip is juicy and flavorful, cut nice steaks onto your guest's plates. It is my favorite piece of a bovine.

Summary

Serve tri-tip with garlic bread, salad, and maybe a potato. If you use the Grizzly Joe's seasoning, you probably won't need to add steak sauce.

You may not be able to pick this up at your local store. But if you ask your butcher to get tri-tip for you, he or she may be able to order it, or cut it special. It's well worth the effort.

The Key Factors:

• Expect 60% of the number of people you invited.
• Do not serve from the kitchen. Set up a bar.
• Have someone (not you) tend bar. Ask a friend or hire a local bartender ($15-20/hr).
• Multiply the number of guests times three for the number of glasses you need.
• Use small plates and finger foods. This is not a dinner party.
• A cocktail party should be two hours in length sometime between 6PM and 10PM.
• The area in your home that you select should be cozy, but not overcrowded.
• Keep furniture to a minimum. You want guests to stand and socialize, not sit in the corner.
• In order to cut down on the number of bottles of alcohol you need, select a signature drink(s).
• Don't forget to have non-alcoholic beverages (again choose a small selection) for the designated drivers.

Red White Blue Bird Appetizer Plates S 4 Cocktail Robin    US $24.95

8 Pottery Barn Penguin Salad Dessert Cocktail Plates    US $25.00

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In honor of Spring and taking are cue from the spring fashion colors (turquoise, coral, green, raspberry), here are a few signature drink suggestions:

The Go Girls at ON THE GO 4 U are champagne drinkers so here are a few ways we suggest to change the champagne:

1. Add 2 dashes of Chambord or pomegranate juice to champagne.
2. Add 4 dashes of Blue Curacao to champagne.
3. Shake ice, a measure of Creme de Menthe and Irish Whiskey, strain into a champagne glass and top with champagne.

Not a champagne drinker? Try Smirnoff Ice with a touch of your favorite colored liquor and serve over ice.

Remember, we are thinking spring so why not try these combinations:

Bellinis are always fun. Mix it up a bit and use the same concept for a martini. Use 2 measures of your favorite vodka to 1/2 measure of Peach Schnapps and a touch of peach juice. Use the same preparation method as with any martini.

Margarita with a twist. Use equal parts tequila and pink grapefruit juice and 1/2 measure of Countreau.

Want something a little blue? Use equal parts of vodka, tequila and blue curacao. Stir with ice and fill the glass with lemonade.

And of course don't forget, the classic mojito!

If you are going to experiment, make sure you test your recipe before the party. Whatever the signature drink, remember to drink responsibly and be a responsible host.

Must have books for party planning:

Every household that is going to have cocktail parties should have a decent bar manual or classic cocktail book.

The Last-Minute Party Girl : Fashionable, Fearless, and Foolishly Simple Entertaining

This must have book contains party etiquette as well as quick recipes that are great for any cocktail party.

The Cooking Club Party Cookbook: Six Friends Show You How to Plan, Prep, and Party

How often should you have a cocktail party? Well, if your social schedule is busy and assuming that your friends are hosting events as well, we suggest having some kind of get together for each season as a relaxing time to catch up with the gang.

Indra A Books, author of this and many other lifestyle articles, is the owner and founder of ON THE GO 4 U, Personal Shoppers & Concierge Service in the Washington DC metropolitan area. The company’s creed is to provide its clients with the ultimate life management experience. In addition to its services, ON THE GO 4 U also publishes a monthly e-zine and conducts workshops on wardrobe, entertaining and decorating.

For more information about the author and ON THE GO 4 U, please visit http://www.onthego4u.net

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Pottery Barn Linen Hemstich Cocktail Napkins Set Of 6    US $9.95

Krups 2000 Cocktail Mixer Blender Bar Shaker Cordless    US $13.99

If you've ever wanted to make some of those recipes at home, there is a book that gives them all to you. Besides a ton of other information. It's called America's Most Wanted Recipes 1 & 2 and it's packed full of nearly everything you can imagine. It's in ebook form, so you can download it right away and start cooking. Click Here!

Besides the main product, it comes with much more such as:

There is enough info here to keep you happy for a long time. Check out America's Most Wanted Recipes 1 & 2.

I've made this for years and there are never left-overs. Guests are always surprised to see what's inside. It is great with a fresh green salad and Syrah.

Makes 6 Servings

Ingredients

For meat
1 1/2 cups 1/2-inch pieces crustless Italian bread
1/2 cup milk
1 1/2 pounds ground beef
8 ounces Italian sausages, casings removed
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper

For filling
1/4 cup water
1 10-ounce package ready-to-use spinach (whole leaf or chopped)
3-4 ounces thinly sliced prosciutto
3 ounces provolone cheese, cut into 2x1/4x1/4-inch strips
6 hard-boiled eggs, peeled
18 fresh Italian parsley sprigs
1 tablespoon olive oil

Putting it together

Make meat:
Line 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess milk from bread. Place bread in large bowl; discard milk. Add beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick.

Note: During cooking some of the fat and a little liquid from the cheese will leak out onto the cookie sheet. It's not a big deal. Just use a sheet with edges to catch any juices that run out.

Key limes are the key

Not thinking one could improve on such a staple of the cocktail world, I staggered happily through the past two decades making G & T 's pretty much the same way I had them that first night. The gin and the tonic have both improved in quality, the the recipe is the same. Recently though, a friend squeezed a half of a key lime into my drink. It was such a sweet and refreshing difference I just had to suggest it here. Try it. Oh man it's much better than the regular limes. Sweeter, with a citrus punch.

Also: For you amateur bartenders out there - don't stir gin and tonics. The stirring ruins the bubbles and leaves the drink flat right off the bat. If you want it mixed well, and want the lime juice to be mixed in, instead of floating on the top - do the:

1. twist
2. ice
3. gin
4. then use the splashing tonic and bubbles to mix the drink.

Your guests will appreciate it.

I would suggest pairing this dish with a nice cold porter in the summertime.

Super Good Baked Beans Recipe

• 1 lb. thick bacon, chopped
• 1 lb. lean ground beef
• 1 large onion, chopped
• 1/2 cup ketchup
• 3/4 cup brown sugar (packed)
• 2 teaspoons vinegar
• 1 Tablespoon dry mustard
• 1 - 15 oz. can kidney beans
• 1 - 15 oz. can lima beans
• 1 - 15 oz. can butter beans
• 1 - 15 oz. can pork and beans

Preheat oven to 350° F
Brown the bacon, ground beef, and onion. Drain the fat.

Add ketchup, brown sugar, vinegar, dry mustard, and beans WITH their liquid. Fold together in a large oven-proof casserole with a lid.

Bake for 45 - 60 minutes in a 350° F oven. Serves 12

Timpano is kind of a giant meal in a crust. It contains pasta and tomato sauce, meat(s), cheese, hard-boiled eggs, all layered and baked into a thin pie crust. I use an old enamel wash pan like they did on the movie. You can find one on eBay, and that's about the only place. Mine measures 4 inches tall, by 13 inches in diameter at the rim. As you can see it tapers toward the bottom, but if you get close, it'll do fine.

I've been making it for the past several years based on a combination of recipes from the internet and I believe I've come up with a great standard recipe. You can alter it a bit if you'd like, but it will work the way I describe it here. I've also included photos of the entire process, enjoy!

TipsyCook's Timpano Recipe

For the dough:

• 4 cups all-purpose flour
• 4 large eggs
• 1 teaspoon kosher salt
• 1/2 cup water

For the meatballs (for filling below):

• 1/2 lb ground beef
• 1/2 lb ground veal
• 1 cup bread crumbs (unseasoned)
• 2 large eggs
• 2 Tablespoons garlic (or 2 cloves minced)
• 6-8 Tablespoons parsely finely-chopped
• 1/2 cup grated Parmigiano cheese
• salt and pepper
• Olive oil

For the filling:

• 2 cups Genoa salami, cut in 1/4-inch by 1/2-inch pieces - (NOTE: This meat can be substituted with cubed cooked hot Italian sausage)
• 2 cups sharp Provolone cheese, cut into 1/4 by 1/2-inch pieces
• 12 hard-boiled eggs, peeled and quartered lengthwise
• 2 cups of golfball-size meatballs (recipe above)
• 8 cups of fresh or prepared meat-based, tomato sauce
• 2 lbs. penne pasta, cooked very al dente (about half the time recommended on the package) and drained - NOTE: You will likely have some pasta left 0ver, don't stress over it.
• 2 Tablespoons olive oil
• 2/3 cup finely grated Pecorino-Romano cheese - (Or just Parmigiano if that's all you can find)
• 5 large eggs, beaten

Getting everything ready

First, make sure you have everything. It sounds obvious, but just do it, have a little wine while you make sure.

Preparing all the filling is the most work. Get everything cut, meatballs made, and pasta cooked. Then put them all in their respective containers while you make the dough. Once the dough is rolled-out, you need to have everything ready to go in the pan or the dough will dry out and crack and tear. Which is irritating.

Make the meatballs

Mix the ground beef, ground veal, eggs, and bread crumbs together, then mix in the garlic, parsley, and Parmigiano. Season with a little salt and pepper.

Roll the mixture into golfball size balls. Heat a saute pan over medium-high heat and add enough olive oil to cover the bottom to about 1/4-inch. Add the meatballs and saute, rolling them around so they're cooked all-around. Keep the heat low enough so you don't get spattered. When they have a nice crust they're done. They'll look pretty toasted, but you should be able to spare one to see if it's done and how it tastes.

Remove and drain the meatballs on paper towels.

Have some wine.

Make some dough

I'm assuming you've done as I said and prepared all the stuff for the filling. If you did not, you'll be sorry when your dough is done. I'm not kidding, you should have every filling ingredient ready in it's own little bowl all around you like you're the next FoodNetwork star or something.

To make the dough, place the four, eggs, salt, and olive oil in a stand mixer fitted with the dough hook. (A large-capacity food processor may also be used.) Add 3 tablespoons of the water and process. Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball. Turn the dough out on a lightly-floured work surface and knead to make sure it's well-mixed.

Set it aside to rest for 5 minutes. Have a little wine while you wait...and get ready for a workout. (Seriously)

NOTE: This sounds easy, but it is a tremendous amount of work to get the dough rolled into a very large thin sheet.
Flatten the dough out on a lightly-floured work surface. I use a large wash towel made from light flour sack material. Then sprinkle it with flour and roll it from the center to the edges. It keeps springing back, so you really have to keep working it till it's about 1/16-inch thick. (See photos 1-3)

Generously grease your pan with butter and olive oil. Fold the dough in half, then in half again so you have a triangle-shape. Place the corner of the dough into the bottom center of the pan and unfold it. With the back of your hand start gently pressing the dough into the bottom and sides of the pan, draping the extra dough over the sides.

Pre-heat the oven to 350 degrees.

If you cannot fill the pan right away, you can keep the dough moist by laying a large moist towel over the whole thing.

Filling the timpano

All your ingredients should be at room temperature. Toss the drained pasta with the olive oil and 2 cups of the sauce. Distribute a layer of the pasta in the bottom (this will be the top when you're done) of the pan - approximately 3 cups. This layer should be about an inch deep.

NOTE: If you make the layers too deep, you run the risk of running out of room. Everything needs to fit in the pan without "heeping" the ingredients, you're going to be flipping this over and you want it to sit flat on a platter.

Top the first layer of pasta with 1 cup of the salami (or sausage), 1 cup of Provolone, 6 of the hard-boiled eggs, 1 cup meatballs, and 1/3 cup of the Romano cheese. Pour 1/3 of the beaten eggs over this (they help bind everything together) and then 2 cups of the sauce over these ingredients.

Top with another layer of the pasta - about 3 cups or so. Top that with the remaining salami (or sausage), 1 cup Provolone, 6 hard-boiled eggs, remaining meatballs, and 1/3 cup Romano cheese. Pour 2 cups of the sauce over these ingredients. Top these ingredients with a final layer of pasta. You should be right about even with the edge of the pan, spoon about 2 more cups of sauce over all of this. Pour the remaining egg mixture over these ingredients.

If it's sticking up a bit, you can gently use your spread hands to press the whole mess into the pan. I also "vibrate" the pan to settle the ingredients as I go. You want a nice firm mass once you're done.

Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of dough.

Baking the timpano

Bake in a 350 degree oven until lightly browned, about 1 hour. Then cover it with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown about 45 minutes. It should reach an internal temperature of 120 degrees. Remove from the oven and let it rest for at least 30 minutes. Have an appropriate platter ready, set it upside-down over the timpano, grab the timpano and platter together and flip it over. (Do not take the pan off yet, let it rest like this for 30 minutes.)
This is a good time to drink with your friends.

Let it rest

This resting is really important for two reasons.

One, as it cools it pulls away slightly from the pan. You've got a lot of surface area in contact with this pan, so you have to be really careful when getting the timpano to release once you flip it over. I've never lost one, but imagine the disappointment.

Second, this thing has a lot of hot liquid inside it. Melted cheese, pasta sauce, etc. Hopefully the beaten eggs have set and as the other ingredients rest they set up just a bit more too. So take your time, and have some more wine.

After 30 minutes with the pan on it, very gently remove the pan and let it cool another 20 minutes. This is a nice time to garnish it and make it pretty.

Using a long-sharp knife, cut a circle about 3 inches in diameter in the center of the timpano. Make sure to cut all the way to the bottom. Then slice the timpano like a pie into individual portions, leaving the center circle as a support for the remaining pieces.

Enjoy with some more wine!