Classic Sauce Bearnaise

I'm grilling a couple X-large rib-eye steaks tonight. Both guys in my house like their steaks seasoned with salt & pepper and THAT'S IT- no fancy rubs or seasonings, no sauces, no nothing!  I might steal a little piece for myself (although I eat very little meat) and if I do, I'll have a little bearnaise sauce on the side:

  

Ingredients:

1/2 pound (2 sticks) unsalted butter

4 shallots (or white onions), finely chopped 2 tablespoons fresh tarragon leaves (or 1tsp. dried) 4 white peppercorns, crushed (or 1/4 tsp. ground white pepper) 1/4 cup white wine vinegar 1/4 cup dry white wine (or white cooking wine/non alcoholic)

4 large egg yolks, lightly beaten 1/4 teaspoon salt Pinch of cayenne, if desired

Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler.

Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The SECOND that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. (IF NOT THE EGGS WILL COOK!!)

Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break apart, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne- if you want a little heat!

Serve slightly warm but NOT hot - extreme heat will make this delicate sauce separate/curdle.

Toffee Almond Bars

Heat oven to 350°

Place 2 cups of sliced almonds on a pan & bake for 8-10 minutes until golden. Remove from oven and cool while making the bars.

Grease a 9x13" baking pan.

In a mixing bowl, combine & mix well:

3/4 c. butter

3/4 c. brown sugar

1 egg yolk

1-1/2 c. flour

Press into the bottom of the prepared pan & bake for 20 minutes or until it's lightly golden. Put on a wire rack.

While the crust is baking, in a heavy sauce pan, combine:

2 Tblsp. butter

1- 14 oz. can sweetened condensed milk

Over medium heat, stir the mixture continuously until it begins to get bubbly. Cook & continue stirring for 5 minutes. It'll seem to get thin, but after a few minutes will thicken. After 5 minutes of stirring, remove from heat. By this time, the crust should be finished baking.

Spread the filling evenly over the baked crust - return to the oven and bake for additional 12-14 minutes, until the top becomes golden/light brown.

Remove from oven and immediately sprinkle top with 2 cups of semi-sweet chocolate chips. Return to the oven and bake for one more minute - remove and spread the melted chocolate evenly over the top. Immediately, sprinkle the chocolate with the toasted almonds.

Cool completely - cut into small bars.

Chicken with Olives/Tomatoes

Quick, quick, quick!!!!

Heat 2 Tblsp. olive oil in a large pan over a med-hi heat. Saute 2 boneless, skinless chicken breasts (cut in half = 4 pcs.) that have been seasoned with salt & pepper for 5 minutes, then turn once and saute the other side for another 4 minutes. Into the pan, add a med. thinly sliced onion, 2 cloves chopped garlic & saute for a few minutes, stirring often until the onion is wilted. Add 2 Tblsp. freshly squeezed lemon juice. Add a half pint of halved grape tomatoes - season with salt & pepper (fresh ground), 2 tblsp. chopped parsley, 1/2 tsp. dried basil (or 1 tsp. fresh). Taste - adjust seasonings. Cover & cook for 5 minutes. Add a half cup (or more, depending how much you like them) small green olives with pimientos - or use pitted Kalamata olives, black olives or whatever type you like best. Cover and cook another 5 minutes. Serve immediately.

Apple Peach Crisp

This isn't a traditional sweet, gooey crisp. The inside is more custard-like and not too syrupy sweet. Although I used regular sugar in this recipe, I would try it with Splenda (both white and brown sugar, where called for). The results shouldn't be much different and it would cut carbs for anyone watching their carb intake.

Grease a pyrex baking dish (or glass, ceramic or metal) approx. 7 X 11". Preheat the oven to 375 degrees ( 15-20 degrees lower if you're using a glass dish or dark/black teflon coated pan).

For filling: In a mixing bowl, put:

8 cups of peeled, sliced fruit: 4 Cups peaches and 4 cups apples (I used Gala)

Sprinkle with:

1/3 C. flour

1/2 C. white sugar

1/4 tsp. cinnamon

Stir to coat the fruit and spoon it into the baking dish.

In another bowl, combine:

1 C. creme fraiche (or sour cream)

2 large eggs

1 teasp. vanilla extract

1/4 C. white sugar

beat together well - pour this mixture evenly over the fruit.

For topping- combine:

1/4 Cup (1/2 stick) butter, MELTED

6 Tblsp. golden brown sugar

1 teasp. vanilla extract

1 C. flour

Mix ingredients together until crumbly. With fingers, crumble topping over the fruit, distributing evenly.

Bake until the custard is set, about 50 minutes. Check 5 minutes sooner- it may be golden brown enough or may need to bake another 5-10 minutes. Let cool at least 10 minutes before serving. (Try using berries or other fruit!) Serve the crisp plain or over scoops of ice cream.

Mac & Cheese

Boil 1# of noodles (elbows are good- I used rotini this time) until nearly done. Drain. While the noodles are cooking, make cheese sauce:

In a large saucepan, heat 1/2 cup butter & 1 Tblsp. vegetable oil. When hot, add:

1-1/2 cup minced onion & saute until very soft & caramelized, making sure it doesn't burn.

Stir in a few Tblsp. flour (3-4) - stir well. Cook for 5 min. over low heat. Slowly stir in 2 cups cream (half & half) and a cup of milk. Stir well and cook over low heat until it begins to thicken. Season with salt, (heavy on the )pepper, 1/4 tsp. garlic powder, 1 tsp. of Emeril's Original essence (or seasoned salt-on the spicy side), 1/8 teasp. cayenne.

Cut up 2-1/2 cups velveeta-type cheese and stir into the hot milk mixture. Keep heat on low, stirring now and then. Stir in 2 cups grated cheddar cheese, 1 cup grated smoked gouda (the smoked gouda will give it a bacon-y flavor!!), 1 cup grated colby-jack cheese and stir well. After cheeses are melted and thoroughly mixed & heated, stir in 2-1/2 cups of heavy (whipping) cream mixed with 2 beaten eggs. Stir, taste- check for seasonings & add more S & P if needed.

Combine the cheese sauce with the cooked, drained noodles. It'll look a little soupy but the noodles will absorb the sauce. Spoon into a greased 9x13" pan - sprinkle the top with grated colby-jack cheese (a cup or however cheesy you want to go here)... bake on center rack of oven at 350 for 40 minutes or until the top is golden. Kick up the temp to 400 and leave it in for another 5 minutes if you want the top more golden-brown.

Meat loaf 1.

What's a more retro dinner than meatloaf, mashed potatoes, gravy & green beans?? It's the quintessential cafeteria meal!!

Preheat the oven to 325 degrees

For the meatloaf: mix together in a large bowl:

1 lb. ground veal

1 lb. ground pork

3-4 lbs. ground round

1 LARGE grated white onion

2 cloves crushed, minced garlic

2 large grated carrots

1 grated green pepper

2-3 stalks celery, grated

1 cup breadcrumbs (mixed together with 1/3 cup milk)

3 large eggs

1/4 cup worcestershire sauce

1/4 cup tomato sauce

few tblsp. fresh (or dried) parsley

season heavily with salt & pepper; add a dash of cayenne

Form into a rectangle & place in a greased 9x13" pan.
If you want, lay a few slices of bacon over the top.

Bake uncovered for 2 hours - drain & serve with or without gravy.

Cookies & Cream Brownies

Heat the oven to 350 degrees & grease a 10 x 15" jelly roll pan. (If you want to use a 9 x 13" pan, grease it and cut the recipe ingredients in half.)

In a large mixing bowl, combine ingredients and mix well:

1-1/2 cups melted butter

2 Tblsp. vegetable oil

2-3/4 cups sugar

3 Tblsp. water

2 tsp. vanilla

1-1/2 cups cocoa powder

1 tsp. baking powder

2-1/4 cups flour

After the batter is mixed, add 1-1/2 cups miniature semisweet chocolate chips and 2 cups crushed "Chocolate cream sandwich" ****ahem**** cookies

Add a cup of mini semisweet chocolate chips. There can never be enough chocolate.

Spread evenly in the pan and then top batter with another 1-1/2 - 2 cups crushed cookies and lightly press down into the batter a bit..

Bake for 20-25 minutes - test with a toothpick to make sure the center is done, but don't overbake! :)

After they're cooled completely, you may want to amp it up and drizzle melted (white or dark) chocolate over the top! 

Pumpkin and Basil Ravioli with Sage Butter

I have made this dish two different ways. Both with Sage Butter as it says in the title and also with a Hot Tomato and Onion Salsa. Below you will find the recipe with Sage Butter and below that is the recipe and instructions for the Tomato and Onion Salsa. Use either one you wish. When your ravioli is cooked just top it with your choice of topping.

Filling
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)

Pasta
1 quantity fresh pasta dough
Rolled out to 1/8 inch thick sheets, keep moist

Sage Butter
2 sticks butter
1/2 C sage leaves

Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft

In a small skillet gently cook onion in remaining olive oil only till tender, Drain.

In a bowl mash pumpkin with onion. Leave to cool

When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste and set aside.

Make pasta and roll into long sheets about 6 inchs wide.

Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut raviolis with pastry wheel of knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.

Make Sage Butter

Melt butter slowly with sage leaves and leave to infuse for at least 5 minutes. Pour over ravioli, serve.

OR

Tomato and Onion Salsa
1/4 cup Olive Oil
1 Lg Clove Garlic (chopped)
1 cup of fresh ripe tomato cut into cubes
1/2 cup sweet onion diced
1 Tbsp chopped fresh basil
1 Tbsp capers (optional)
Lightly Brown Garlic in Olive Oil
Add onion and toss till coated with oil
Add tomato and basil, saute till warm, add capers and toss well

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.
Top with Salsa and serve

Serves 6

Chicken Florentine

Ingredients
2 Boneless, skinless chicken Breasts, cut in half horizontally
1/2c Seasoned flour
1 Egg, beaten
1/2c Bread crumbs
2c Spinach leaves, stems removed tightly packed, rinsed and drained
2 Tbsp Olive oil
1 Clove Garlic, chopped
4 oz Provolone, sliced
1/2 cup Vegetable oil
1/2 stick Butter
2Tbsp Flour
1/2c Chicken stock
1/2c Heavy Cream
1 Tbsp Chopped basil
Prepare
Heat Garlic in olive oil over med heat sill slightly tender
Add spinach and saute till tender
Separate into four equal portions
Place each chicken piece between two sheets of waxed paper and pound with meat mallet till thin and even, (be careful not to mangle chicken)
Place chicken piece on flat surface cover surface with spinach portion and 1oz of Provolone then roll up and secure with toothpicks
Repeat this step with the other three breast pieces
Dredge chicken roll in flour then coat with egg and roll in bread crumbs
Cook each chicken roll over low heat turning often about 8 minutes total till golden brown all over.
Drain on paper towel.
Keep Warm
Cream Sauce
In a saute pan melt butter over low heat, stir in flour till smooth, stir in chicken stock till mixed then add cream.
Cook to desired thickness.
Add Basil and pour over Chicken and Serve

Oven French Toast

This is a delicious brunch dish to make, especially for the morning of Thanksgiving, Christmas, New Year's Day or any holiday when you don't want to fuss around the minute you open your eyes. It's already prepared and just needs to be popped into the oven and baked!

Spray a 9x13" pan with nonstick spray.
Thinly slice up a loaf of French/Italian bread into 1/4" slices- there should be approx. 24 thin slices.
Have ready: 6-8 cups frozen (separated, not clumped together) berries - sprinkled & gently tossed with 1 Tblsp. cornstarch.

In a mixing bowl, measure and mix together:
2 cups milk (2% or whole)
1 cup half & half
1 cup dairy eggnog OR heavy cream
1/2 cup sugar
6 extra large beaten eggs
1 teasp. vanilla

Pour 1/3 of the milk mixture on the bottom of the pan. Lay half the bread slices on top of the milk, overlapping the slices. Place half the berries evenly over the top of the bread. (To make this dish richer and creamier - at this point you may add an 8 oz block of cream cheese, cut into teeny pcs and placed evenly onto the bread/berries.- it's fine to omit this.)

Pour 1/3 of the milk mixture over the berries/bread. On top of that, lay the other half of the bread slices, overlapping as needed. Place the other half of the berries evenly over the bread.

Pour the remaining 1/3 of the milk mixture over the bread & berries. Cover with foil & refrigerate for 6 hours, or preferably, overnight.

Heat the oven to 350 degrees. Bake the berry toast for 45 minutes, or until the middle is set and the top is golden. Serve with heavy cream or syrup, dusted with powdered sugar or topped with additional berries.

Fresh Chopped Salad

Easy as PIE:  Cut a cucumber, remove the seeds (make them burpless!), dice them.  Do the same with some fresh tomatoes. Add chopped onion (or not) and thinly sliced fresh basil (buy a little plant - keep it inside the house!!),  drizzle with olive oil, vinegar (red wine or balsamic), add sea salt & freshly ground pepper.  Mix it all up & eat it as is or over chopped lettuce/field greens.

Oven 'Fried' Chicken Legs

Heat oven to 325 degrees. Coat a baking pan with nonstick spray.

Remove the skin from 6 (large) to 10 (small) chicken drumsticks, place them in a bowl and pour milk (seasoned with S&P) over them to cover. Let them sit for a few minutes (or longer) while you mix the topping.

In another bowl, combine 1/2 cup unseasoned breadcrumbs and 1 cup Panko crumbs (found in the breadcrumb section of your grocery store, or by Oriental foods).

Add seasonings and mix well:

1/4 tsp. fresh ground pepper

1/4 tsp. garlic powder (not salt)- or more if you like it pretty garlicky

1 Tblsp. fresh or dried, chopped parsley

1 teasp. Trader Joe's '21-season salute' (this is WONDERFUL - a non-salt seasoning)

1/4 tsp. Emeril's "Essence of Emeril" seasoning (it has a 'BAM' factor!) - if you don't have this, use your favorite seasoned salt instead - but try "Essence" - it's great!

Take the drumsticks (one at a time) from the milk and roll them in the seasoned crumbs, making sure they're completely covered. Place them on the baking sheet. Make certain the pan's large enough so there's space between the chicken pcs. When all the leg sections are finished, sprinkle a little remaining crumbs over the tops.

Melt 3 Tblsp. butter and drizzle the butter over the coated chicken, then shake a bit of paprika over the top of the crumbs.

Put the chicken in the oven and bake for 50 minutes. Increase the oven temperature to 350 degrees & bake an additional 15-20 minutes, or until the coating is nice & golden.

You can use other cuts of chicken w/bones OR boneless, skinless breasts, but adjust the cooking time accordingly.  To test ANY chicken, pierce the meat in the thickest part - if the juices run clear (not at ALL pink), the meat is done.

Sauteed Escarole with Garlic and Lemon

Every time I serve this dish, someone who claims they don't like vegetables looks up from their fork and says, "This is good!" It's Italian soul food. Greens and maybe my favorite veggie side dish. 

Can you say.... Shh-Kaahdole

Ingredients
1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges
Prepare
Separate Escarole into leaves and rinse well
Shake excess water from leaves
Cook
In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 3 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve with Lemon Wedges
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.

PLUMPKINS (treats for your dog)

NO RAISINS ALLOWED - they're toxic for dogs to ingest!

Preheat oven to 350 degrees. Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix thoroughly. Spoon heaping tsps. onto ungreased cookie sheets - they don't rise or spread out, so if you want a flatter cookie, press down on them before baking. Bake 18-24 minutes - cool on racks and store in an airtight container in the refrigerator.

1-1/2 cups oat flour

1-1/2 cups brown rice flour

1 tsp. cinnamon

1 tsp. ground ginger

1 egg

3 Tblsp. applesauce

3/4 cup canned pumpkin

1/2 cup water

Lemon glazed pound cake

Preheat the oven to 350 degrees & grease a 5x9" loaf pan.

In a mixing bowl, combine:

1-1/4 c. sugar

2 Tblsp. lemon zest

juice from 2 lemons (1/4 cup)

4 eggs

1 tsp. vanilla

On medium speed, mix well and then slowly pour in:

2 sticks (1 cup) melted butter (that's been cooled slightly)

Slowly add using lowest speed, scraping down sides & bottom of bowl:

1-1/2 cup cake flour

1 tsp. baking powder

Spoon into loaf pan. Bake for 15 minutes @350 degrees, then lower the temp. to 325 degrees and bake an additional 40-45 minutes (test with toothpick- if center of cake isn't done, bake longer, checking every few minutes).

Cool in pan for 10 minutes. Put cake on a plate, mix 1/2 C. sugar with 1/4 c. lemon juice and pour over warm cake evenly. Cool completely.

Italian Sausage & Peppers

This is SUPER QUICK & easy - a total no-brainer!!  Takes about an hour from start to finish.

Heat the oven to 450º.
Have 6-8 cooked Italian sausages ready (broiled, baked, fried or grilled ... cook them while the potatoes and vegetables are in the oven).
Spray a large baking pan with nonstick spray.  If you plan to make a LOT, use two pans - you don't want to crowd the vegetables or they won't cook well and brown properly (instead, they'll steam if they're too close together).   Chop up 4-6 red potatoes and spread them onto a prepared pan, season with S&P and bake for 20 minutes.

Slice up a med. red onion and a couple sweet peppers (red and/or green). Spread them out onto the pan next to the potatoes and return to the oven.  Bake for 20 minutes, remove from oven and stir.  Lay the Italian sausage (whole OR sliced up) on top of the vegetables and Put back in the oven and bake a final 20 minutes. Remove from oven and toss with a scant tsp. of balsamic vinegar.

Cream of Broccoli soup

In a stock pot, saute 1 large chopped onion & 1/4 c. shredded carrots in 6 Tblsp. butter, cooking until soft and making sure it doesn't brown. To the onions, add 2 quarts of chicken stock, 3 cups water and 4 Tblsp. chicken base (like bullion, it comes in a jar & is a rich paste). Stir well and heat to boiling. Add 3-4 lbs. of broccoli (fresh or frozen... the more broccoli, the thicker the soup) and return to a boil, then lower to simmer. Season liberally with pepper (taste for salt, it may be salty enough). Cook for a half hour or until the broccoli is VERY tender.

With an immersion blender, puree the broccoli - you can use a blender (but it's messier) or a potato masher (if you don't mind a more textured soup). Return to low heat. Taste for seasoning - add more pepper and some salt, if needed. Stir in 2 cups of heavy (whipping) cream and continue heating on low (cream based soups scorch easily).

IF you really want a thicker soup, make a paste out of cornstarch or flour in cold water and slowly drizzle it into the hot soup, stirring constantly until the desired thickness is reached - OR (another good tip for thickening soup without adding any starch or flour) - slowly add some instant mashed potato flakes and stir until it's thickened to your liking - although I'd advise you to skip it and enjoy the soup in its pure form.

Serve soup plain or with shredded cheese sprinkled on top.  OR hollow out large rolls or sourdough breads and ladle the soup into the bread bowls!!

Pizza Fritte, (Fried Pizza Dough)

This has been a treat my whole life. My family loves this for a dessert or a sweet snack.

Ingredients

About 1 LB Prepared Pizza Dough, about 1/2 recipe (click link below)
Pizza Dough Recipe
3 cups oil

Optional Toppings
Cinnamon Sugar, 1/2 cup sugar mixed with 2 tsp cinnamon
Powdered Sugar
Butter
Any Two
All Three
My favorite and our family tradition is Cinnamon Sugar

Heat Oil in skillet to about 325f to 350f

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 1/2 to 3/4 an inch thick
Fry dough in oil till light brown one one side, turn over and brown other side
Drain on paper towel or brown paper bag
Sprinkle on cinnamon sugar or powdered sugar or spread on some butter
Serve Warm
This dessert brings back the happiest of memories.
I love them, My children love them. You will too.

Fruit & Nut Biscotti

These cookies are loaded with fruit and nuts and deliciousness!!

My husband is insulin dependent (diabetic) & I'm always looking at ways to cut down on carbs so he can enjoy something sweet with his coffee. You can substitute the regular white sugar with Splenda, the artificial sweetener-  - the results are the same.

Preheat the oven to 350 degrees. In a mixing bowl, combine:

3/4 cup whole wheat flour

1/2 cup flour

1/3 cup Splenda (or regular sugar)

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. ginger

1 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup golden raisins

Mix well - set aside.

In another small bowl, beat:

3 eggs

1 tsp. vanilla

2 Tblsp. melted butter

Combine both wet & dry ingredients and knead until thoroughly mixed. On a parchment lined baking sheet, place the dough - which has been rolled into a 10" cylinder - flatten it into a long regtangle (approx. 12" x 3" x 1/3" high). Bake for 22 minutes or until it begins to become golden. Remove from oven and cool for 5 minutes.

Reduce the oven temperature to 300 degrees. Slice the biscotti dough into 1/2" pcs. & lay onto the baking sheet - return to the oven and bake another 20 minutes.

Pasta Fagioli (with beans)

In a pot, heat 1/2 cup olive oil until hot.  Add 1 cup sliced celery, 1 cup sliced onions, 5 cloves crushed garlic - saute on medium heat, stirring until softened.  Add 3 cups diced tomatoes (I used fresh, but canned ones are fine) and 3 Tblsp. tomato paste.  Season with salt and pepper.  Add 1/4 tsp. crushed red pepper and a couple tblsp. chopped parsley. Stir well and add 3 cups water.  Cover and simmer for 1/2 hour.

In another pot, bring water to a rolling boil and add 8 oz. small pasta (shells, ditalini...) and cook until ALMOST done. Drain and set aside.

Stir in 3-4 cups of COOKED cannellini beans (white kidney beans, rinsed and dried) or any other type of white beans (great northern, navy). Cover and cook another 30 minutes. Add the cooked pasta, stir.

Scoop into bowls and have fresh grated parmesan & Italian bread ready to make this complete!!!

Home Made Fresh Pesto

This sauce can be saved in the refrigerator for long periods of time. It might darken some with time but the flavor will be there. It's great to have some on hand in the fridge for when you want pasta but don't have time to make sauce or gravy. 

Ingredients

4 C Fresh Basil
6 Cloves Garlic
2 Tbsp Pine Nuts , Toasted
(You can toast pine nuts in an ungreased cast iron skillet just warm till slightly browned)
1/2 C fresh grated parmesan
1/4 cup olive oil
Prepare
In a food processor, place garlic and basil, turn on processor till well mixed
Add Pine nuts and turn on processor till mixed
Add parmesan and turn on processor till all is mixed evenly
Remove basil mixture from processor and place in bowl
Pour Oil over basil mixture and stir with fork so basil absorbs oil.

No need to warm or cook this. Serve over hot al dente pasta
Pesto can be saved in refrigerator for many days. It may change to a darker color but the flavor will be true.

Italian Sesame Seed Cookies (giugiuleni)

Heat oven to 375 degrees.

In a mixing bowl, combine all ingredients and mix well"

4 cups flour

1 cup sugar

3-1/2 tsp. baking powder

Cut into mixture:

1/2 lb. softened butter

2 large eggs, beaten

1 tsp. vanilla

(Have a small bowl of milk - approx. one cup - on the counter for dipping. Also, have another bowl filled with sesame seeds - approx. 1-1/2 cups, more or less, depending on how loaded with sesame seeds you want these cookies.)

Pinch off scant Tblsp. of dough and shape into small 1-1/2" logs or 1" rounds. Dip quickly into milk and then dip into the sesame seeds, covering the entire cookie. Repeat until all dough is rolled out. Place cookies on parchment lined baking pans and bake for 20-25 minutes (depending on how dark you like them) until golden.

Gnocchi alla Romana

Quite different from the well known potato gnocchi we serve with pasta sauce, these gnocchi are made from semolina and cut in circles then baked.

3 Tbsp Unsalted butter, melted
1/3 C Grated Parmesan
3 Egg Yolks
4 C Milk
Pinch Nutmeg
1 2/3 C Semolina flour
Prepare
Line a 12 X 10 inch cookie sheet with baking paper or parchment
In a small bowl beat together butter, egg yolks and grated parmesan
Season Lightly with salt and pepper and set aside
In a large saucepan heat milk, add nutmeg and season with salt and pepper.
When milk is just beginning to boil lower heat and add semolina in a steady stream stirring as you pour.
Over low heat continue to cook for about 10 minutes or until all milk has been absorbed and mixture pulls away from side of pan in one mass.
Remove pan from heat
Beat in egg yolk mixture till smooth.
Spoon mixture quickly onto lined cookie sheet
Smooth with knife dipped in cold water to achieve an even thickness.
Set aside to cool.
Preheat oven to 350 f and grease a 7 X 10 shallow baking pan (lasagne pan)
After cooled enough to handle lift semolina slab from cookie sheet
Peel off parchment and cut into circles using a 1 1/2 inch round cookie cutter dipped in cold water.
Arrange Circles slightly overlapping in lasagne pan.

Topping:
3 Tbsp Butter, melted
1/3 C Heavy Cream
1/3 C Parmesan, grated

Blend butter and heavy cream.
Pour over Gnocchi and sprinkle with Parmesan

Bake uncovered for 25 to 30 minutes until golden brown
Serve
Can be prepared up to 2 days previous and stored in refrigerator in either slab form or ready cut circles.

Eggplant w/parmesan & fresh mozzarella

This is a VERY, VERY lightened up version of the classic Eggplant Parmegiano. There's no heavy breading, frying involved but it's every bit as luscious and satisfying as the classic version.

Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.

In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).  If you'd like to eliminate frying altogether, lay the eggplant slices on a (nonstick spray) greased baking sheet, drizzle with olive oil and bake @350 for 20-30 minutes (check after 20 minutes) until it's softened and cooked.

Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.

Arrange the cooked eggplant on a baking pan. Sprinkle with freshly grated parmesan cheese, spoon some marinara over the eggplant and top each with a thin slice of fresh mozzarella. Return to the hot oven for another 10 minutes and if you'd like the cheese bubbly, run it BRIEFLY under the broiler.

Scones (with chocolate chips)

If you've ever made biscuits, scones are made in pretty much the same way.  And if you've ever made biscuits or scones and wound up with tough, leathery lumps of dough, there's a good change you over-mixed the dough. As weird as it may look (crumbly), REFRAIN from mixing the dough too much or you'll be disappointed with the results!!

This recipe makes 24 SMALLISH scones.  If you want them larger, divide the finished dough in HALF (rather than 4 parts) and cut 6 scones per pc for a total of 12. Proceed the same throughout the end, but baking time will be increased by 5 min. or so.

Heat the oven to 400º
Spray 2 baking sheets LIGHTLY with nonstick spray.
In a mixing bowl, combine dry ingredients and set aside:

3 cups white flour
6 Tblsp. white sugar
1/8 tsp. salt
4-1/2 tsp. baking powder

With a pastry blender, add 1/2 cup (1 stick) of COLD, COLD finely chopped butter.  Keep cutting the butter into the flour mixture until it looks like coarse little crumbs.
add:
1-1/2 cups mini semisweet chocolate chips

In a measuring cup, break 1 egg & gently beat it, then add enough heavy (whipping) cream to measure 1-1/2 cups.  Add 1 teasp. vanilla extract.

VERY SLOWLY, pour the milk/egg/vanilla onto the dry ingredients, quickly and gently tossing the mixture until it's moistened, but NOT wet.  Using your hands, give the mixture a few quick kneads until it holds together without mixing it hard/packing it together TOO much. You just want it to hold together and don't want a firmly packed ball of dough.

On a lightly floured board, set the dough. Divide into 4 equal parts with a SHARP knife.  Take one segment of dough at a time and GENTLY pat into a circle (4" around by nearly an inch high), patting the sides so that they're even & flat.  With the sharp knife dusted w/flour, cut the dough disc into 6 equal sections (like cutting a pie),  and place the 6 triangles of dough onto the baking sheet, leaving an inch or two between each pc.  I get 12 scones onto each sheet.

Beat one egg white in a small bowl. With a pastry brush, lightly brush a LITTLE egg white onto the tops of each scone.  Sprinkle each with a little white sugar.

Bake for 14-18 minutes (starting at 14 min, checking for doneness - they'll brown quite quickly once they're almost done) and once the tops are golden brown, remove from oven and place on cooling racks. Naturally, if you like your scones a little darker on top, leave them in the oven for another minute or 2 or 3.

B.L.T. Dip.

The original to this salad was sent to me by my good friend Amanda Jones. I have made very little changes from her original recipe. This goes together fast and easy and is always a hit with everyone.You can serve it as a dip or spread it on toast for sandwiches. It's a great snack too.

Thank You Amanda, I have continued to enjoy this since you shared it with me.

Ingredients
1/2 C  Miracle whip (not Mayo)
1 C  Sour cream
1/2 C Chopped Celery (kind of fine for crunch)
1lbs Bacon (Fried crispy set aside Do not blot)
1 large tomato diced
Prepare
Mix your sour cream and miracle whip together in a glass bowl.
Crumble your bacon into the sour cream and miracle whip and mix then top or fold in the
tomatoes.
Serve with snack crackers, melba toast or toast points.

Timballo

From the first time I saw the movie, "The Big Night" and saw the delicacy the brothers brought from "The Old Country" and called Timpano I was intrigued and wanted to learn more about the dish. I found a couple places online that pretty much made up their own recipe from seeing it in the movie and then I did the same and called it, Timpano. Then after more research I learned the traditional recipe was called Timballo and found a handful of recipes. I played with them till I came up with the best tasting version of Timballo I could. No special equipment is needed for this except a springform pan. Use the biggest and tallest one you have. This has become a signature dish for me. If I want to impress someone with food, this is what I serve. Enjoy, it's definitely a wonderful and beautiful thing to serve for guests. 

Ingredients
1/2 Lb Pizza Crust Dough, (1/4th recipe) dough recipe
1 Lb Ziti pasta cooked very al dente. (pasta will cook more as it bakes in the oven.
4 C Red Gravy or Marinara Sauce
1/2 Lb Italian Sausage cooked in pasta sauce and cut into bite sized pieces. about 1 inch
1 C Ricotta
1 Raw Egg
1/2 tsp Salt
1 Tbsp Parsley Frakes
1/8 Lb Cooked Bacon strips cut into 1 inch lengths. Browned but not crispy.
20 Slices Pepperoni
3 Hard Boiled Eggs peeled and left whole
2 Tbsp Early sweet peas
1/2 C Sliced Mushrooms (optional)
1/2 C Mozzarella
1/4 C Parmesan
6-8 Basil Leaves, Chopped.
Fresh Ground Pepper to Taste
And anything you'd like to add. (Be careful not to add anything that will make it watery)

Prepare
Cook Pasta very al dente, drain and mix with 1 cup of sauce and set aside (pasta will cook more during baking so leave it nice and firm)
Prepare Ricotta, whip ricotta with egg, 1/2 tsp salt, pepper, and Parmesan

Prepare Crust
Proof dough for 1/2 hour then roll out to about a 20-22 inch circle.
Place dough loosely in an 8 1/2 inch springform pan. Let dough fill bottom of pan to edges and overlap rim to fold over when filled.

Spoon a shallow layer of pasta into bottom of crusted pan. spread evenly
Add a ladle of sauce and spread to fill.
Place a layer of bacon over pasta.
Spread ricotta mixture over bacon.
Add layer of pasta
Place sausage pieces on and into pasta.
Sprinkle basil over all
Add enough pasta to even out layer of sausage.
Ladle sauce over layer till filled.
Spread Sliced Mushrooms over layer.
Place hard boiled eggs well spaced on mushrooms
Fill layer with pasta, sprinkle in peas and add some sauce
Cover layer with half of the Mozzarella
Add layer of pepperoni
Add remainder of pasta and cover with remaining Mozzarella.

Close carefully by folding edges of dough up over top all around. Overlap where needed and pinch ends together to close

Bake at 450F for 20 - 25 minutes till medium brown.

Let stand 5 minutes then remove spring form pan,
Cut into wedges and serve.

Makes 6 generous servings

Oatmeal Cookies

Heat oven to 350 degrees.

In a large mixing bowl, mix well:

1 cup softened butter

1 cup brown sugar

1 cup white sugar

Beat for 5 minutes until fluffy.

Continue mixing in:

2 eggs

1 teasp. vanilla extract

In another bowl, mix dry ingredients:

1/2 c. BREAD flour (gluten content makes them chewier)

2 cups white flour

3 cups rolled oats

1 teasp. baking powder

1 teasp. baking soda

1 teasp. ground cinnamon

Combine dry ingredients with butter mixture, mixing well. Add 2 cups raisins. (You can also add dried cranberries, chopped nuts, chocolate chips.....) Blend everything together.

Drop dough by rounded tablespoons onto parchment lined baking sheets, leaving at least an inch between cookies (around 12 per sheet). Flatten slightly and if you like, sprinkle the tops lightly with cinnamon sugar (I do that!).

Bake for 13-15 minutes until edges of cookies are golden. Cool completely.