00Whann Way Father’s Day

And The Oscar Goes To….

Albert R. Broccoli

He did win an Irving G. Thalberg Oscar posthumously at the Academy Awards in 1982.

The award was presented to him by the current James Bond at the time, Sir Roger Moore.

Happy Father’s Day!

TAKE 35

(At this writing, Father’s Day 2023, Gordon became a father 35 years ago on July 6, 1987.) 🙂

TAKE 30!

(Gordon then became a father again in 1992.)

Welcome to our James Bond/007/00Whann Father’s Day Celebration

This Father’s Day is based on Italian born Albert R. (Cubby) Broccoli and his love of his homeland Italian food.

We are also huge fans of Cubby Broccoli.

He was after all, the most notable producer of the James Bond Film Franchise, along with Harry Saltzman.

Our 00Whann Father’s Day Set

Happy Father’s Day to You, Gordon

Here, I’m just doing a bit of light reading.

Only the greatest of Italian artists to keep me occupied here while I sunbathe.

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The Wine Cart

The wine bottle that you see far left that has a candle dripping is a Francis Ford Coppola wine from his winery.

He is also from a family of very talented Italian immigrants. Apparently the Italian’s are not only known for their wines, olive oils, pastas, etc. but they also make excellent film makers.

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Also Check Out Our Other Bond Pages:

A Happy Christmas CLUEDO For 007

The Bond/Whann Franchise Continues….

AND,

A Proper English Breakfast For 00Whann From (Your) Valentine

AND,

00Whann Way Father’s Day

AND,

Let Me Make You A Sandwich (Bond Style)

AND,

I’ve Got A License To Grill

AND,

Outside Movie Night with Bond

AND,

You Only Live Twice

AND,

Steamin” and Pickin’ Crab, w/ Recipes

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It was a Beautiful Day!

We actually ended up celebrating this particular Father’s Day on two occasions.

One with our homemade pizzas, and another with our son Brodie and his girlfriend Mackenzie.

Here Gordon is Ready to Get Started

Although we do have the recipe write-ups written further down, here are the highlights from this very special Father’s Day.

Left: Black Garlic and Pine Nuts

Our Other Toppings:

We used two different ready made white sauce’s:

A Bertolli Creamy Basil Alfredo, and a Ragu Alfredo Sauce

An Artichoke Bruschetta, and Grilled Marinated Artichoke Hearts

Shredded Mozzarella Cheese

Herb and Garlic Infused Olive Oil

Sliced White Mushrooms

Black Garlic (Fermented and Ready to Eat)

Toasted Pine Nuts

Al Dente Pasta’s (We used a Black and White Bow Tie, and a black Squid Ink Gemelli.)

Also,

Our Marinated Cheeses, Sun Dried Tomatoes, and Roasted Garlic

(Recipe Down Below)

And, Fresh Herbs From our Garden

(Pesto Basil, Basil, Thai Basil, and Oregano)

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It was my idea for us to make the pizza’s to look a bit “formal.” Meaning, I wanted a casual tuxedo kind of a meal. My thoughts were for us to make them black and white, with perhaps an accent of green and red.

The Pizza Oven and our Pizza Stone

If someone were to ask us if owning a pizza oven is worth it, we would say, yes but…

We enjoy ours because Gordon can handle it like a pro and cook them to perfection. And, although Gordon actually won this one in a raffle, the cost was around $350.00. I will say that this oven makes the best tasting pizza’s we have ever eaten! But, I think it is more for that person that wants to make the extra effort and take the time. You’ll find out more when we get to preparing the pizza dough.

Into The Oven it Goes

The Pizza Oven Does Come With Directions and Cooking Times To Help You

This One is Looking GOOD!

Here Gordon Added Some of our Basil’s to Top it Off

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Our Funky Pizza We Snacked on and Picked Apart 🙂

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Here Gordon is Drizzling a bit of the Olive Oil from our:

Marinated Cheeses, Sun Dried Tomatoes, and Roasted Garlic

Delizioso!

Be sure to make a few extra for the following day.

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Our Snack of Oven Baked Stuffed Olives with Parmesan/Romano Cheese

(Recipe Down Below)

They are perfect with our Chubby Cubby’s

The Chubby Cubby

Albert Romolo Broccoli, nicknamed Cubby, was a producer for the James Bond films.

His nickname of Cubby was because he was a bit chubby.

Cubby Broccoli is the inspiration behind this cocktail that Gordon created.

Not hard to understand why Bacon would be included in this cocktail. 🙂

How can the drink be bad when it has a Bacon Garnish?

In the bowl are some cheese stuffed pretzel rolls we purchased from the grocery store.

Having a nice drink with my Son Brodie, whom I love so much!

Ingredients:

4 Ice Cubes

1/4 Cup White Chocolate Mocha Creamer – Starbucks Brand

~1/3 Cup Rosie’s Rattlesnake Maple Bacon Whiskey

~1/3 Cup Tolon-Tolon Chocolate Cream Liqueur

~1/3 Cup Vita Divine Hazelnut Liqueur

~1/3 Cup Creme De Cocoa

Or pour as much as you like of each of the above … you really can’t go wrong making this drink as all of the alcohols go very well together.

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Use a large shaker and start with some ice… then add your chocolate creamer and the Bacon flavored whiskey.

Then add your Chocolate Cream Liqueur, Hazelnut Liqueur, and the Creme De Cocoa.

Shake the mixture well, then pour into your glass… it is that simple.

This drink is almost like a dessert in that it is sweet and a touch savory… great for sipping with family and friends. Garnish with a piece of Bacon and enjoy!

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It Did Start Raining, We Moved our Celebration Inside

Plates For Our Salad Skewers

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Our Salad and Salad Skewers

An Excellent Salad

(We have the recipe down below.)

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The Pastas for our Pizzas

A Squid Ink Gemelli and a Black and White Bow Tie Pasta

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The Pizza Dough

(Write up by Gordon)

Here I am using ready-made pizza dough which you can purchase at most any grocery store.

You may need to thaw it out first as I did.

(You can buy it ready made and freeze it if you like.)

Now, I placed the dough on a plate with a good deal of flour. Turn the dough over on the flour then work the dough on a cold surface like your kitchen counter top with a little bit of flour on it. Using your fingers work the dough from the inside out, but never go beyond a half inch to edge. Keeping the edge untouched will keep the dough nice and fluffy. It will also provide an edge around the pizza so the ingredients won’t fall off.

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Here you can see I used my fingers to move the dough outwards.

You can also see in these pictures how the edge of the dough is not pressed down. Use your fingers to steady the dough then pull the dough with your fingers sliding it over the counter as shown.

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In this picture I am using my fingers underneath the dough to spread it out. Turn the dough and repeat these steps to keep the dough round.

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Lift the dough up and slide your paddle quickly under it.

Take your dough to your oven which is where we have our ingredients.

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The Pizza Assembly

You need to make the pizza fairly quickly as I found out the hot air outside made the dough sweat and stick to the paddle.

Here you can see I am adding various ingredients to the pizza. These include a white sauce, sliced mushrooms, pesto, cheese, and cooked bowtie pasta. Yes I said bowtie pasta.

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Pizza Dough on the Paddle

Building The Pizza’s

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You can use our ingredients as a guide and build your very own to your liking.

Our pizza oven was turned up all the way and used a pizza stone seen earlier to keep the heat inside the oven. I also used a pizza pan on top of the stone to cook the pizza. Using a swift motion, move the pizza paddle forward, then pull it back quickly making the pizza land on the pizza pan. Cook your pizza for about 6-7 minutes or until the dough is cooked all the way. You should see the dough bubble up and get slightly charred.

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Cutie Spooky

Here you can see Spooky being very curious as to what we are doing.

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Kind of looks like something Tim Burton might want to eat? 🙂

When you bring the pizza out of the oven then add the toppings and enjoy!

Here we have fresh Herbs, some Black Garlic, and Roasted Pine Nuts.

Use Your Imagination

Cooking is creating and sometimes it truly is an art.

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Handsome Sparky

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Father’s Day Just Doesn’t Get Any Better Than This 🙂

I also found it good to use a large spatula to help me remove the pizza from the pizza paddle.

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007

Happy Father’s Day 00Whann, you deserve it!

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ADDITIONAL RECIPE START HERE

Our Marinated Cheeses, Sun Dried Tomatoes, and Roasted Garlic

I love anything marinated in Olive Oil, especially cheese.

This is yet another take on our marinating cheeses and using up our refrigerator goodies.

Here we have some Gruyere and Manchego Cheeses, along with some of our leftover Roasted Garlic Cloves, Sundried Tomatoes, and some of our leftover Feta Cheese.

I cut the cheeses into chunks, and then added them, along with the other items to a few jars.

Once in the jar, add the Extra Virgin Olive Oil

Keep Refrigerated

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Our Salad with Salad Skewers

I wanted for us to have a great salad with our pizza’s. I also wanted it to be a salad, on top of a salad, as in with veggies, pastas and herbs, on a skewer.

Washing and Drying All the Vegetables

Heirloom Tomatoes Were a Must For Me

It Really Started out With us Roasting some Tomatoes with Spices, Dried Herbs, and Olive Oil.

Just a drizzling of Olive Oil onto the Tomatoes.

Into a 350F Oven They Go!

Just Bake for About 15 Minutes.

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Some of Our Pantry Pastas

We decided to clean out our Pantry and boil some of our specialty Pastas for this recipe.

I wanted the “sea weed” looking Pasta to be placed amongst the salad.

I wanted the other Pastas to be skewered on the picks.

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Toasting The Pine Nuts

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The Marinated Cheeses

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All of my Tomatoes

Setting Up The Assembly

Don’t Forget The Fresh Herbs

Here I am doing the Skewers

I knew that I wanted the smaller Tomatoes, my Marinated Cheeses, My Herbs from my Garden,a nd our Cooked Pastas.

I Think They Look Beautiful!

This is an Italian Serving Plate of mine that I love!

I wanted it to house our Salad and well as our Salad Skewers.

First, I placed our Artisan Lettuce onto the platter. I then added some of our seaweed looking Pasta to it.

I then added our Heirloom Tomatoes and topped the platter off with the skewers.

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We Then Drizzled an Italian Dressing Over Top

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Baked Stuffed Olives in Cheeses

Please disregard the Vegetable Oil. We initially wanted to fry these, thinking that it would be delicious, but, the cheeses would slip off the olives and we would loose the “breading.” Therefore, we decided to just bake them and they turned out great!

You will need two bowls. One for the eggs, and the other for the cheeses.

Here, Gordon is Ready to get Started on These

The Olives that we used were a Pimiento Stuff Grilled Olives.

So delicious on their own!

We Drained Them of their Liquid

Here, Gordon is pouring the Vegetable Oil into a Pot.

Placing various Cheeses into a Bowl

Grated Parmesan, Romano, and Powdered Parmesan

First, place the Olives into the Egg, and then into the Cheese Bowl

Like So…..

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You can either fry them, or bake them. 350F Oven for about 15-18 minutes.

Whatever will stick to the olives is how you will proceed.

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Bacon Wrapped Bread Sticks

These Were Perfect With Our Chubby Cubby Cocktails

These are very thin bread sticks that we are wrapping bacon around. We do wish that we had used a cooling rack in the pan to place the bacon wrapped bread sticks on. That way the grease would have dripped down and sticks would have been crunchier. Also, perhaps had we used thicker bread sticks, that would have made a nice difference.

Sheet Pan Lined With Aluminum Foil

Covering the Bacon in Brown Sugar Before Baking

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350F Oven Until Done, About 15-18 Minutes

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You can always turn them and place them back into the oven for an additional few minutes.

Happy Father’s Day to those great dad’s out there! The fact that you have stayed from the beginning, is a testament to your very character. Thank you for caring enough to see the value in the children you have produced. Good luck to all of you! We wish you the best!

Julie and Gordon

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If you would like to view our other Italian food posts…….

Julie’s Italian Appetizers and Edible Gifts