Tom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 30 years, 20 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder.
Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance…you might like it!”Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack.
Italian Recipes - How to Make Pizzelle Batter
Learn how to make and mix the batter for Pizzelle Cookies.
This expert: 1,706,602 views
Italian Recipes - How to Make Pizzelle Batter
3/4 cup of sugar
1/2 cup of vegetable oil
3/4 cup of flour
1/2 teaspoon of anise oil
1 tablespoon anise seed
1 teaspoon vanilla extract
Amaretto flavored pizzelles:
1 teaspoon amaretto liquor
1/4 teaspoon orange extract
1/4 teaspoon almond extract
1. Beat the eggs and add the vegetable oil, anise seed and anise oil and stir. Add the sugar and vanilla and mix together.
2. To make amaretto flavored pizzelles, add amaretto liquor, orange zest, orange extract and almond extract to the dough.
3. Add flour to the pizzelle batter and stir. Pour the batter into the pizzelle iron and cook it for about a minute. Remove the pizzelles and serve.
Tom Papoutsis: Hi, I am Tom Papoutsis. Today we are making pizzelles and I have with me Tess Molaso, foremost authority in pizzelles. This woman makes the best in the world and she is going to show me today how to make these pizzelles. So, aunt Tess what do we need first?
Tess Molaso: We need three eggs.
Tom Papoutsis: Three eggs.
Tess Molaso: Yes and beat them up.
Tom Papoutsis: Why not you break one and I break one and let us go ahead and get them in a bowl and very good you want to get the third one.
Tess Molaso: You are going to beat that gently.
Tom Papoutsis: Okay, I will take that. That is for you. So, we are going to beat this eggs and how far do we go working, just till the curdly?
Tess Molaso: Until the curdly mix.
Tom Papoutsis: curdly mix. Okay, very good.
Tess Molaso: Now, we will add a half of cup of vegetable oil.
Tom Papoutsis: Okay and I will keep beating these, or you do that. Okay, so we have a half a cup of vegetable oil in with our eggs. So, I will have to make a mess here. I am good at that.
Tess Molaso: You are doing fine.
Tom Papoutsis: I am going right.
Tess Molaso: Right. Now you are going to use seasoning, you need a tablespoon of anise seedTom Papoutsis: Anise seed. Okay, so we have our anise seed and& Tess Molaso: A tablespoon.
Tom Papoutsis: Tablespoon.
Tess Molaso: Or a teaspoon whatever you prefer. I prefer the teaspoon because I& Tom Papoutsis: So, we are going to go with the small, okay. So, we are going to go with the teaspoon plus we do not want to over power it. Right?
Tess Molaso: Right.
Tom Papoutsis: Okay, because we are also going to use the anise oil. So, there is a& Tess Molaso: Not the extract, the oil.
Tom Papoutsis: The oil, okay, so here is a generous -- so we are going to put that in, alright, good.
Tess Molaso: Now, we will use the anise extract& Tom Papoutsis: The oil?
Tess Molaso: Oil, I am really sorry.
Tom Papoutsis: Okay and how much of that we are going to use?
Tess Molaso: A half a teaspoon.
Tom Papoutsis: Half a teaspoon.
Tess Molaso: If you want it more pungent you can use the full spoon but I use the half.
Tom Papoutsis: You use the half and yours are the best. So, this is why we are going to use your recipe because I have had many and yours are the absolute best. There is no doubt about that. Okay, we are going to& Tess Molaso: We are going to stir that.
Tom Papoutsis: we are going to stir that, no vanilla. Okay, we are going to mix this around.
Tess Molaso: Then we are going to add our sugar, three quarters to a full cup but we have three quarters of the cup here. If you want sweeter, you will make a full cup of sugar.
Tom Papoutsis: Okay do we need a vanilla?
Tess Molaso: Yes then we add that.
Tom Papoutsis: We need that first Tess Molaso: A teaspoon.
Tom Papoutsis: A teaspoon. Okay, we do not want to forget our vanilla, okay there we go and one teaspoon I have added there, okay. Tess Molaso: Good.
Tom Papoutsis: Good.
Tess Molaso: Just blend that whole in.
Tom Papoutsis: Just blend that, got it. So, here we go. So, we are going to mix these together. Okay, so let us mix this together. We will get this all mixed and then when we come back, we are going to be putting together the rest of the batter, we are going to putting together the rest of the batter we are going to put our sugar in the flour and we are going to finish this batter off and then we will be ready to go.