Zucchini Vichyssoise

This is a recipe I've adapted for total deliciousness without a scary amount of fat or calories.  Traditional vichyssoise has a lot of cream and quite a bit of potatoes.  I think you'll find this one as equally rich in flavor, but perfect for keeping you skinny.  It can be served any time of year, hot or cold.  It's velvety and smooth and another really lovely first course at dinner or part of a light luncheon.  I've also occasionally added poached lobster medallions to the soup for presentation, but why not make a delicious salad with some chicken or your favorite seafood to serve along with it?  Call it the perfect meal.  Call it easy.  And call me later with a hug and kiss.

Zucchini Vichyssoise
(Serves 8-10)  Note: Leftover soup can be frozen if you don't add any cream.  Or if you're serving a small crowd, just cut the recipe in half.

3 Tbsp. extra-virgin olive oil
1 Tbsp. butter
3 large leeks, sliced in half, rinsed in cold water, drained and very thinly sliced
1 Vidalia or other sweet onion, finely chopped
4 medium-large zucchini, coarsely chopped
2 small potatoes, peeled and coarsely chopped
6 cups chicken or veggie stock
1 1/2 tsp. kosher salt
Pepper to taste
2 Tbsp. half and half or cream (optional)
Chopped chives for garnish

In a large pot, heat the olive oil and butter over medium heat.  Add the leeks and onions and reduce to very low.  Cover and simmer for 10-15 minutes until nice and soft.  Add the zucchini, potatoes and stock.  Stir in the salt and pepper.  Increase the heat to high and bring to a boil.  Reduce the heat to very low, cover and cook for approximately 30-35 minutes.  Turn off the heat and let cool slightly.  Working in batches, puree the soup in a blender or food processor until very, very smooth.  It should not be chunky at all.  Taste for seasoning and adjust if necessary.  Add half and half or cream if using.  Ladle into soup bowls and garnish with chopped chives.  (If serving cold, put the soup in the fridge for at least six to eight hours to chill completely.)

Pasta e Fagioli (or Pasta Fazool for the Sicilian in all of us)

This is something you should make for people you love. It's so easy, but sooo delicious; the air will be filled with that sense of togetherness that food has a way of doing for us when it's both simple and scrumptious.  This is the kind of soup that's good anytime of year too.  You can make a whole meal of it because of all the protein that's in there.  Add a delicious loaf of your favorite crusty bread (with a fruity extra-virgin olive oil on the side for dipping) and a simple salad too.  A glass of Chianti wouldn't hurt in making the whole thing completely perfetto.  Hello?  Is that Vivaldi I'm hearing? Or perhaps Pavarotti?  You'll swear you'll hear music coming from somewhere.

Pasta and Beans (Pasta e Fagioli)

1 2 1/2" onion, finely chopped
2-3 cloves of garlic, finely chopped
2 Tbsp. extra-virgin olive oil
1 (15-1/2 oz.) can garbanzo beans
1 (15-1/2 oz.) can cannellini beans
1/2 can of water 
1 medium tomato, chopped
Pinch of red pepper flakes
Kosher salt and pepper
3/4 cup ditalini pasta, cooked al dente
Freshly grated Parmigiano-Reggiano, for passing

In a medium saucepan, heat the olive oil over medium heat and add the onions.  Turn the heat to very low, cover and cook for 10 minutes.  Add the chopped garlic and cook on very low for another 2 minutes.  Add both of the beans, with their liquid, to the pot and fill one can half-way with water and add that.  Stir and cover, and cook gently for 30 minutes.  Add the tomato, red pepper flakes and salt, pepper and another half-can of water.  Cook for another 30 minutes.  When ready to serve, add the cooked ditalini pasta until heated through, but be careful not to overcook the pasta.  Serve piping hot and pass the Parmigiano-Reggiano to sprinkle on top.

Caprese Tower Salad (A Must for Summer Entertaining)

What a happy day it is when I'm talking about one of my most favorite foods on this earth.  Fresh buffalo milk mozzarella (mozzarella di bufala) is one of the most glorious tastes and sensations you could ever hope to enjoy.  It is an ingredient that stands alone and is second to none. It cannot be substituted with a different product and be expected to achieve the same eye-closing results.  If all you have or feel like buying is cow's milk mozzarella, this salad will only satisfy slightly, and it will not be nearly as luscious.  Please trust me.  There is no comparison.  And if you are going to the trouble of preparing a salad like this, then there is absolutely no reason to skimp on any of the ingredients.  This one takes some of your time to prepare (maybe 30-45 minutes), but the end results will be glorious.  It calls for using six hollowed-out tomato paste cans.  (I've found this is a spectacular way to prepare salads, as the presentation on the plate is gorgeous.  Save the molds for future salads and you can come up with endless ideas of layering different ingredients together.)  The combination of flavors here are the perfect mix of delicate and bold.  If you want something beautiful, delicious and memorable, then please, go get the finest ingredients, roll up your sleeves and have a go at this slightly new twist on an Italian classic.

Note:  You might be wondering what to do with the tomato paste that has to be emptied out of the cans.  If you're not planning on using it right away, simply freeze the tomato paste in individual zip-lock bags. 

Caprese Tower Salad with Tomatoes, Grilled Zucchini, Grilled Asparagus,  Buffalo Milk Mozzarella and Spinach-Basil Pesto


Serves 6

Ingredients:

Tomatoes -

3 large ripe tomatoes, cut into ½” dice or 1 pint grape tomatoes, cut into quarters
1 Tbsp. extra-virgin olive oil

In a medium bowl toss tomatoes with the extra virgin olive oil and a little salt.

Zucchini -

2 small to medium green zucchini, ends trimmed and sliced lengthwise into 1/2" slices

2 small to medium yellow zucchini, ends trimmed and sliced lengthwise into 1/2" slices

Extra-virgin olive oil

1/3 cup freshly grated Parmigiano-Reggiano

Heat grill to medium-high (alternately, use a grill pan and heat on stove-top).  Brush zucchini with a little olive oil and grill on each side for about 2 minutes.  Remove from grill and sprinkle with some of the grated parmesan.  Cut into bite size pieces and place in a medium bowl.

Asparagus -

1 bunch of asparagus, wood stalks removed

Extra-virgin olive oil

Freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

Drizzle asparagus with some olive oil and place on hot grill or hot grill pan.  Grill about 4 minutes on each side.  Remove from grill and drizzle with a bit more olive oil and a touch of lemon juice.  Lightly season with salt & pepper.  Cut into ½” pieces and place in a medium bowl.

Cheese:

2 8-oz. balls fresh buffalo milk mozzarella (mozzarella di bufala), drained well and cut into ½” dice

Spinach-Basil Pesto -

2 cups baby spinach

1 cup fresh basil

1/3 cup pine nuts, lightly toasted

2 garlic cloves

1/3 cup extra virgin olive oil

¼  cup freshly grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

Place first 4 ingredients in bowl of food processor and process until coarsely chopped.  Slowly add olive oil through feed tube until fully combined.  Transfer to medium bowl and stir in cheese and salt and pepper to taste.

Assembly:

Clean out 6 small tomato paste cans and remove both top and bottom ends.  Place tomato paste cans on a clean baking sheet.  Make salads by placing 1 Tbsp. of the tomatoes in the bottom of a hollowed-out can, then place 1 Tbsp. of the zucchini, then 1 Tbsp. of the asparagus, 1 Tbsp of the mozzarella and 2 teaspoons of the pesto.  Gently press down on the layers with the back of a teaspoon so that everything slightly compresses.  Repeat layering one more time and then repeat with remaining molds.  (If making more than an hour in advance, put salads in the refrigerator.)  Before serving, slide a wide spatula underneath salad and place on serving plate.  Carefully unmold salad by pressing down on salad with fingers and lifting mold with other hand.  Decorate top of salad with a little bit more of chopped tomatoes and a fresh basil sprig.  (Feel free to be creative here.  Decorate with what you like.  Maybe some field greens, or a little curly frisee, even a bit of watercress.)  Drizzle around salad with a bit more of the pesto and carefully transfer plates to the table.

Wild Mushroom Soup

As a lover of all things mushrooms, I think this soup is one of the nicest ways to start off a meal.  It's light in calories and heavy-duty on flavor.  With this soup, you make a rich and delicious white bechamel that gives it its velvety texture, but without the over-the-top richness of soups made with heavy cream.  You can go totally veggie with this one by using a vegetable stock too. 

Cream of Mushroom Soup

For the Mushroom Base:

2 Tbsp. extra-virgin olive oil
1 Tbsp. butter

4 oz. crimini mushrooms, kept whole and wiped clean with a clean towel or paper towel - do not wash!
6 oz shiitake mushrooms, stems removed and kept whole

1 medium portabello mushroom, dark gills removed, sliced

2 celery stalks, coarsely chopped

1 small onion. (about 1/2 cup), coarsely chopped

2 Tbsp. flat leaf Italian parsley, chopped

2 1/2 cups chicken or veggie stock

To Finish the Soup

2 Tbsp. vermouth or dry white wine

1/4 tsp. paprika

Salt and pepper

For the Bechamel Sauce:

Preheat oven to 350 degrees Fahrenheit

2 Tbsp. Extra-virgin olive oil

1 1/2 Tbsp. flour

1 cup whole milk

1 medium shallot or small white onion

3-4 whole cloves

1 small bay leaf

Pinch of nutmeg

Salt and pepper

In a large heavy soup pot, heat the olive oil and butter over medium heat and add the mushrooms.  Let brown until golden , stirring occasionally.  Add the celery, onion, parsley and broth.  Bring to a boil and reduce to low.  Simmer, covered, for 20 minutes.  Remove from heat. Strain vegetables in a medium bowl.  Place vegetables in food processor and coarsely chop.  (Do not over-process!)  (Alternately, chop vegetables coarsely, almost fine, with a knife.)  Reserve vegetables and liquid separately.  Do not clean pot, set aside to finish the soup.

Meanwhile, in a small heavy saucepan, heat 2 Tbsp. of olive oil for about 2 minutes.  Add the flour and cook (do not brown) for 2-3 minutes.  Gradually add milk and whisk until smooth.  Push cloves into onion and add to the milk, as well as the bay leaf.  Cook until starting to thicken, about 5-7 minutes.  Cover and place in the preheated 350 degree oven for 20 minutes.  Remove and strain milk through a fine-meshed sieve, pressing on the solids.  (Discard solids.)  Season with nutmeg and salt & pepper.

In the same pot the mushrooms and broth cooked, place the bechamel sauce and turn on the heat to medium.  Heat for 1 minute  and gradually add the mushroom broth.  Bring to a boil and reduce heat to medium.  Add the chopped vegetables and heat through (do not boil).  Add the vermouth or wine, paprika and salt and pepper.  Serve with a sprinkle of paprika and parsley leaf for garnish. 

Shells with Shrimp, Artichoke Hearts and Sun-dried Tomatoes

Are you ready for something new to add to your favorite pasta dishes?  This will be it.  This is so satisfying, yet light, you'll dream about eating it every day.  Here's the thing...the sauce comes together really, really fast so have all of your ingredients lined up and ready to go.  Start cooking the pasta before you even start the sauce.  Bring it all together in the end for a perfect combination of seafood, pasta and flavor.  This is one of those dishes that you'll never tire of and you'll fall back on it time and time again.  Just like a good friend - it will come through for you every time.

Pasta Shells with Shrimp, Artichoke Hearts and Sun-dried Tomatoes

1/4 cup extra-virgin olive oil

pinch of chili pepper flakes

1 pound of large, fresh shrimp, peeled & deveined (tails off)

3 cloves garlic, minced

2 Tbsp. chopped sun-dried tomatoes

1 can of artichoke hearts (in water), drained and quartered

1/2 cup fresh bread crumbs

Salt and pepper

1/4 cup Italian parsley, chopped

1 pound of medium shell pasta

 Have all the ingredients ready to go. 

In a large pot of boiling salted water, add the pasta shells.    Bring back to a boil and stir frequently.

While pasta is cooking, heat the olive oil in a large saute pan.  Add the chili pepper flakes and let sizzle for about 1 minute.  Add the shrimp and cook for about 2 minutes per side, until pink.  Add the garlic & sun-dried tomatoes and stir for 2 minutes.  Add the artichoke hearts and toss lightly.  Add the cooked pasta directly to the shrimp and artichoke hearts in the saute pan.  Sir in bread crumbs, salt, pepper and parsley.  Transfer pasta to large shallow serving dish. 

Serve immediately.

Penne with Chicken, Mushrooms & White Wine

This is a recipe very near and dear to my heart.  I had been living in Florence for over 6 months, immersing myself in my culinary education, as well as my cultural education.  I had to live on the budget of a student, which means something different for me than it might for others.  Even with very little or no money, I wanted to eat well.  I thought about it all the time and I wanted to get my hands on something delicious as often as possible.  Just because I was broke did not seem like a good enough reason to sustain myself with cereal and ramen noodles.  No, I still wanted the best I could manage.  Going to restaurants was an infrequent luxury, so I had to come up with dishes in my teeny apartment kitchen that I would pour my heart into.  I came up with this one after the Christmas of 1997, when my roommate and I had had a little party.  There were ingredients around that I sensed could be turned into something special.  It did.  The flavors from this came together in a way that even surprised me.  Give it a whirl.

Penne with Chicken, Mushrooms & White Wine
Serves 4-6

2 Tbsp. all-purpose flour
2 Tbsp. extra-virgin olive oil
2 1/2 cups chicken stock
1 1/2 cups dry white wine
1/4 cup heavy cream
1 lb. white button mushrooms or 1/2 lb. white & 1/2 lb. mixed wild mushrooms
2 cups cooked chicken meat, pulled off the bone
2 cloves garlic, core removed and sliced
juice of 1 lemon
2 Tbsp. fresh rosemary, chopped
2 Tbsp. butter
salt & pepper to taste
1 lb. penne pasta

In a large, heavy pot, make a roux by heating the oil over medium heat, add the flour and stir constantly for about 3-4 minutes or until golden brown.  Add the chicken stock, increase the heat to high and let reduce to about 1/2 cup, about 10-15 minutes.  Add 1 cup of the wine and let reduce by half, about 7 minutes.  Stir in the cream, reduce the heat to medium-low and continue to thicken slightly.  Season with salt and pepper.  Cover and reduce heat to low.

While the stock is reducing, in a large saute pan, melt the butter and the mushrooms and garlic.  Cook until mushrooms are golden about 8-10 minutes.  Add the lemon juice.  Sprinkle with the remaining 1/2 cup of wine and rosemary.  Let the alcohol evaporate and the liquids reduce.  Season with salt and pepper.

Meanwhile, while the mushrooms are cooking, cook the pasta in abundant, salted, boiling water.  Drain, but do not rinse.

Just before serving, add the cooked chicken to the mushroom mixture.  Stir just until chicken is heated through.  DO NOT OVERCOOK THE CHICKEN!  Add the mushrooms and chicken to the reduced stock mixture and add the cooked pasta.  Stir together, adjust the seasonings and serve in a large heated bowl.

Sour Cream Streusel Coffee Cake

When is it ever wrong to have coffee cake??  Never! I'd like a piece right now - and I'm not even that hungry!  A homemade coffee cake with a crunchy, streusel-y topping is on everyone's list of favorite things.  I would go so far as to even say that non-dessert people (who are you anyway?) love streusel coffee cake.  Nearly impossible to resist folks.  Try if you like though.  But I know what you're eating at 3am when you thing everyone else is sleeping.


Cinnamon Streusel Sour Cream Coffee Cake
(As a tip, if you do not have cake flour, simply subtract 3 Tablespoons of regular flour from this recipe.  And for future use, if a recipe calls for cake flour, take away 1 Tablespoon for every one cup of flour, .)

1 1/2 cups walnuts, coarsely chopped
1 1/4 cups light brown sugar (packed)
4 1/2 tsp. cinnamon
4 1/2 tsp. unsweetened cocoa powder
3 cups cake flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 cups sugar
3 large eggs
1 Tbsp. pure vanilla extract
1 16-ounce container sour cream

1 cup powdered sugar
1 Tbsp. milk

Preheat oven to 350 degrees Fahrenheit
Butter a 12-cup bundt pan.  Mix first 5 ingredients in a small bowl and set aside.  Sift flour, baking soda, baking powder and salt into medium bowl.  Using an electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended.  Beat in eggs 1 at a time.  Mix in vanilla.  Mix dry ingredients and sour cream alternately into butter mixture in 3 additions.  Beat batter on high for 1 minutes.

Pour 1/3 of batter into prepared pan.  Sprinkle with half of nut mixture.  Spoon 1/3 batter over to cover nut mixture.  Sprinkle with remaining nut mixture.  Spoon remaining batter over to cover.

Bake cake until tester inserted near the center comes out clean, about 1 hour.  Cool cake in pan on rack for 10 minutes.  Cut around pan sides to loosen cake.  Turn cake out onto rack and cool 1 hour.  Transfer to serving platter.

In a small bowl, whisk powdered sugar and milk until smooth.  Drizzle over cooled coffee cake.

Scallop and Porcini Mushroom Won Tons

Are you looking for a new appetizer recipe that nobody has ever had but that everyone will love?  Tired of the same old standards?  Party food should be about taking small, easy bites that explode with flavor.  Pass these around and serve with an Asian Sesame Vinaigrette.  Watch what happens.  Boooom!!

Scallop & Porcini Won Tons

8 oz. bay scallops or sea scallops, chopped
1/2 oz. dried porcini mushrooms, soaked in hot water for 30 minutes, chopped
1 tsp. reserved mushroom liquid
2 Tbsp. red pepper, finely chopped
2 scallions chopped
1 garlic clove, chopped
1 tsp. sesame oil
1 tsp. cornstarch
1 tsp. sugar
Salt and pepper to taste
Won ton skins
Canola or peanut oil

In a large bowl, mix all the ingredients together.  Brush the edges of each won ton skin with a little water.  Place about 2-3 teaspoons of filling in center of each won ton.  Fold over to form triangle and seal.  Shape into dumplings.  Line steam basket with cabbage or lettuce leaves.   Place a single layer of won tons on lettuce and steam for 5 minutes. (Alternately, bring about 2 inches of water to a boil in a large pot.  Reduce to a simmer and place a single layer of won tons in pot.  Cover and steam for 5 minutes.)   Using a slotted spoon, remove to a large platter.  In a large saute pan, heat 2 Tbsp. of canola or peanut oil over medium-high heat until very hot.  Lightly fry dumplings until golden, about 1 minute per side.  Serve hot with Asian Sesame Vinaigrette.

Asian Sesame Vinaigrette

3 Tbsp. seasoned rice vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
1 tsp. chili garlic sauce
1 Tbsp. vegetable or light olive oil
2 Tbsp. white sesame seeds
1/3 cup water
2 Tbsp. chopped cilantro

In a small bowl, whisk together all the ingredients.

Oysters on the Half Shell with an Icy Gin Martini Sauce

If you're a fan of fresh oysters, you may just have to plan a party - without even needing a reason.  These babies are meant for sharing with good friends.  In fact, tell them to dress up a little and then plan a night of old-fashioned, grown-up sophisticated fun.  Go back in time.  Think Sinatra and Dean Martin.  Maybe even Fitzgerald's The Great Gatsby.  Put on some music and put on the ritz.  Start the evening with some champagne and then move on to these chilled and delicious little wonders.  Spoon the sauce on at the last minute.  This is sheer elegance.


Fresh Oysters with an Icy Gin Martini Sauce
Serves 6-8

1 1/2 cups water
1/4 cup sugar
14 black peppercorns
4 whole juniper berries
2 strips of lemon zest (2" long)
3/4 cup gin
3 Tbsp. fresh lemon juice
1/2 Tbsp. grated onion
3 dozen fresh oysters, shucked, on the half-shell

Combine the water and sugar in a medium saucepan and gently warm over low heat, stirring occasionally to dissolve the sugar.  When the sugar has dissolved, add the peppercorns, juniper berries and lemon zest.  Increase the heat to medium-high and boil the syrup for 5 minutes.  Take off the heat and let cool completely.  Strain, reserving the liquid.

Put the gin in a small saucepan with a tightly fitting lid.  Simmer gently to reduce by half, keeping an eye on the pot to prevent flare-ups.  Do not leave the gin unattended!  Keep the lid handy to extinguish any flames, if needed.

Combine the syrup, reduced gin, lemon juice and grated onion.  Freeze in a shallow pan, stirring with a fork every few hours until firm and icy.  The alcohol prevents the sauce from freezing into a solid block, but stirring will reduce the size of the ice crystals.  Serve the icy sauce onto freshly shucked oysters on the half shell.

Penne with Sausage, Bacon and a Light Tomato Cream Sauce

On a chilly night, I highly recommend this most satisfying dinner of pasta and a salad.  Let's start with why, if you make this as written, you'll have one of those close-your-eyes-and-enjoy moments when you take those first few bites.  The difference in taking a pasta sauce from Okay to Oh My is not rushing as you layer the ingredients.  This whole dish doesn't even take that much time. But you are building the flavors along the way and it does require a certain amount of your attention and love. When sauteing the shallots, let them get nice and soft, over a medium-low heat.  When you add the bacon, let it cook, but don't let it it get crispy.  Same with the sausage.  Then the wine.  The tomatoes. Let it reduce!  Watch all of your ingredients closely and bring them together to make something, in the end, that's unforgettable. 


Penne with Sausage, Bacon & Tomato Cream Sauce
Serves 4-6 (or 2 if you and your sweetie are starving)

2 medium shallots, chopped
2 cloves of garlic, chopped
1/4 cup extra virgin olive oil
Pinch of red chili pepper flakes
2 slices of bacon, chopped in 1" dice
2 mild Italian sausages, casings removed and broken up
1/3 cup dry white wine, such as Pinot Grigio
2 Roma or plum tomatoes, cut in 1" dice
1 28-oz. can imported Italian tomatoes, with their juice, put through a food mill to remove the seeds
1/2 cup half & half or cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper
1 pound penne pasta

Have your boiling water ready to go for the pasta.  Start cooking pasta about 15 minutes into making the sauce.  (Follow the package instruction to ensure your pasta is al dente!)

In a large saute pan, heat the olive oil over medium heat and add the shallots.  Cook, stirring often, for about 10 minutes or until very soft.  Add the chopped garlic and chili pepper flakes and stir for another 2 minutes.  Add the diced bacon and stir until cooked, but not crispy.  Add the Italian sausage and brown for 3-4 minutes.  Increase the heat and add the white wine.  Let reduce until almost all the liquid is evaporated, about 2-3 minutes.  Add the diced tomatoes and the canned tomatoes and reduce the heat to medium-low.  Cook for about 10-15 minutes, until slightly thickened.  Add the half & half or cream and stir for a few minutes.  Stir in about a teaspoon of salt and some black pepper.  Add the cooked pasta to a shallow serving bowl and add all the sauce.  Stir in a good handful of freshly grated Parmigiano.  Now watch the closed eyes and the smiles.

Baby Spinach Salad with Oranges, Honey Roasted Almonds & Champagne Vinaigrette

This salad is perfect along side any pasta dish, because it's light and takes only a few minutes and ingredients to prepare.  In fact, if you have all the ingredients made earlier and kept separate, you can toss it together at the last minute for zero fuss.  This was first made for me over ten years ago by my dear friend Janet Coletti's mother, Vivien.  I had been at their house helping decorate for Christmas when Mrs. Coletti decided it was time for dinner.  Little did I know, she was preparing fresh lobsters for us and this absolutely delicious salad.  At the time, she made it with tangerines, which go so well with the holidays, but I now make it year-round and use oranges.  Occasionally I also add crumbled goat cheese.  It really depends on my mood.  It's perfectly perfect without it, but sometimes a little goat cheese is what I'm looking for.  Either way,  it's special any time. 

Baby Spinach Salad with Oranges, Almonds and a Champagne Vinaigrette
Serves 4

10 oz baby spinach
2 oranges, peeled and segments cut out and juice reserved
3/4 cup honey roasted almond, recipe to follow
5 oz goat cheese, crumbled (optional)
Champagne Vinaigrette, recipe to follow

In a large salad bowl, toss the spinach, oranges, almonds.  Add several tablespoons of dressing and toss again.  Crumble goat cheese over and serve with any remaining dressing on the side.


Honey Roasted Almonds

1 cup sliced almonds
2 Tbsp. butter, melted
3 Tbsp. honey
1/2 tsp. kosher salt

Preheat oven to 350 degrees Fahrenheit.
On a baking sheet, spread the almonds.  Drizzle with the melted butter, honey and sprinkle with the kosher salt.  Place in the oven for 10-15 minutes, or until they're a deep golden color.  Let cool.  Break up in small pieces for salad.

Champagne Vinaigrette (This recipe makes more than what you will need for the salad, but it's perfect to have some on hand in your fridge, ready to go)

1/4 cup champagne or white wine vinegar
3 Tbsp. fresh orange juice, from reserved segmented oranges
1 tsp. Dijon mustard
1 Tbsp. honey
1 cup extra virgin olive oil
Salt and pepper, to taste

In a large bowl, whisk the vinegar, orange juice, mustard and honey.  Slowly add the olive oil in a stream until completely emulsified.  Add salt and pepper to taste.

Chinese - Homemade - THE BEST!

As much as I hate to admit it, I have ordered take-out Chinese more times than I wish to remember.  It's easy, fast, and momentarily satisfying.  The trouble is, is that in my experience, the freshness and quality are not always consistent.  Yes, sometimes it really hits the spot.  But other times, I'm left feeling disappointed.  Here is a sure-fire guarantee that I would bet the House of Shanghai on.  If you make your own, it will not only taste better, it simply will not compare to take-out in any fashion.  There's no phony MSG going on.  There's no question of when it was made.  You won't have to wonder "what's really in this?"  If you have a little bit of time, I urge you in a big way - try making your own!!  Once you see how fantastic it is, you'll probably want to expand your repertoire to include more and more choices.  Today's recipes are a great place to start.  Lemon Chicken is one that has no question marks.  It's just delicious.  Asparagus, Eggplant & Peanut Stir-Fry is all about the freshness and getting some healthy vegetables into your Chinese food.  And Coconut Shrimp with an Orange, Honey & Soy Dipping Sauce is a crowd-pleaser every single time.  Make a batch of brown or white rice and enjoy the rewards of homemade Chinese.

Chinese Lemon Chicken

This is my favorite, FAVORITE way to eat chicken with Chinese flavors.  I just love the sweetness of the brown sugar and the tang of the lemon.  You can adjust the flavor however you wish.  Taste the sauce before adding it to the wok.  If you like it sweeter, add a bit more of the brown sugar.  Love lemon?  Add a bit more lemon juice.  I promise you will never get Lemon Chicken this good from take-out.  I've tried. And failed. But when you make it, it will be like an astonishing discovery - calling your local Chinese joint might be easy, but it could never come close to the awesomeness of making it yourself.

Lemon Chicken

1 large egg

1 teaspoon kosher salt

4 boneless, skinless chicken breasts, cut into thin strips

1/4 cup plus 1 1/2 teaspoons cornstarch

1/2 cup chicken stock

3 Tbsp. fresh lemon juice (or more if you are a Lemon Lover)

2 Tbsp. low-sodium soy sauce

1/4 cup brown sugar (light or dark would work here)

1 tablespoon water

1/4 cup finely chopped green onions

1 teaspoons dried ginger

2 teaspoons minced garlic

1/4 cup sliced green onions, for garnish

1 tablespoon toasted sesame seeds, for garnish

In medium bowl, beat the egg lightly with the salt. Place 1/4 cup cornstarch in a shallow dish or pie plate. Dredge the chicken pieces, a few at a time, in the cornstarch and dip into the egg wash, shaking to remove any excess. Dredge again in the cornstarch to lightly coat.  Place on a baking dish and let stand for 5 minutes or cover and put in the refrigerator until ready to use.

In a small bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce and brown sugar.  Set aside.

In a wok or deep frying pan, heat the oil over medium-high heat until hot but not smoking. Add a few chicken strips.  Fry them in batches for about 3 minutes, until crisp, turning once. Remove with a slotted spoon and drain them on paper towels. (You can do this up to an hour ahead.  After frying leave on paper towels until ready to use.)   Pour nearly all the oil out of the wok, leaving about one tablespoon.  If necessary, turn the heat on again to medium and get the pan hot, but not smoking.  Add the green onions, ginger, and garlic and stir-fry for 30 seconds. Re-whisk the lemon sauce and add, stir to combine, and bring to a boil.  In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water and whisk.

Add the cornstarch mixture and cook, stirring, until thick. Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.  Transfer to a serving platter and garnish with the sliced scallions and toasted sesame seeds.

Coconut Shrimp with Orange, Honey & Soy Dipping Sauce

This is a shrimp recipe that can be served for a hundred different reasons and occasions.  It's a very fun addition to a Chinese menu, it's a fabulous appetizer, it can also be part of a tropical menu like Caribbean or Hawaiian.  There's no bad time of year to serve it.  Holidays, birthdays, showers, cocktail parties, you name the reason and this is a welcome addition.  I have to say, I'm pretty sure that even people who barely like shrimp have ended up devouring these.  And if you're serving it to real shrimp lovers?  Uh, better triple the recipe.

Coconut Shrimp with an Orange, Honey & Soy Dipping Sauce

Dipping Sauce:
3/4 cup orange marmalade
2 Tbsp. honey
1 tsp. fresh ginger or 1/2 tsp. dry ginger
1 Tbsp. soy sauce

Shrimp:
3/4 cup all-purpose four
3/4 tsp. baking powder
1/4 tsp. salt
1 large egg, beaten to blend
1 cup club soda or seltzer water

1 1/2 cups shredded unsweetened coconut
16 extra-large shrimp, peeled and deveined, tails left intact

For Sauce:
In a medium bowl, mix all the ingredients.  You can make it a day ahead.  Cover and chill.


For Shrimp:
Whisk first 3 ingredients in medium bowl.  Add the egg and club soda and whisk until JUST combined, but still a little lumpy.  Do not over-mix!  Let stand 15 minutes.

Meanwhile, pour enough vegetable oil into a heavy large saute pan to come halfway up the sides of the pan.  Attach a deep-fry thermometer to pan and heat oil over medium heat to 375 degrees Fahrenheit.

Line one baking sheet with wax paper and line another baking sheet with paper towels.

Spread coconut on a large plate or pie dish.  Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into the bowl.  Roll in the coconut and lay out on the sheet lined with wax paper.  Working in batches, deep fry the shrimp until cooked through, about 2 1/2 to 3 minutes.  Using a slotted spoon, transfer shrimp to paper towels.  Serve hot with dipping sauce.

Asparagus, Eggplant & Peanut Stir-Fry

This is a great vegetarian side dish to any Chinese meal.  It comes together insanely fast, so have everything ready to go.  I have to say, the peanuts make this dish.  Just the perfect amount of crunch.  This is also one of those dishes you can mix and match as you like and make it your own!  Don't have asparagus?  Use green beans or snap peas.  Add some mushrooms for the heck of it.  Go with what you love and think would work.  No rules here.

Asparagus, Eggplant & Peanut Stir-Fry

1 small Japanese or regular eggplant, cut in ¼” rounds
Olive oil for brushing
Salt and pepper
1/4 cup chicken or veggie stock

2 tablespoons Japanese mirin (available in the International food section of the grocery store)

1 teaspoon honey

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

1 tablespoon peanut oil

2 Tbsp. roasted, unsalted peanuts, coarsely chopped

1/2 pound asparagus, trimmed and cut into 1-inch pieces

Preheat Broiler:

Place eggplant on baking sheet, brush lightly with olive oil and season with s&p.  Broil 4 inches from the heat til golden on each side.  About 4 minutes each.  Let cool and slice in half.  Set aside.

In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside.

Place a wok or deep frying pan over medium heat. Add the peanut oil and when hot, add the peanuts and stir-fry for 1 minute, until golden. Add asparagus and stir-fry until crisp-tender, about 2 minutes. Add the eggplant slices and stir.  Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 2-3 minutes. Remove from the heat. Serve immediately.

Today's Wishes...

As I sit here on this rainy morning, my thoughts immediately go to my mom.  I lost her almost six months ago and I haven't really dealt with it yet because I feel this constant need to call her, or hear her voice and just talk like we once did.  My heart and my mind go to my mom this day especially, because today is my birthday and her birthday would have been tomorrow.  I want to go pick her up and go for a ride like we always used to do.  We would just drive for a while and then pick a place for lunch.  Those times were so easy and fun and we always knew we were there for each other.

If I could have anything for my birthday, what would it be?  Right now, all I can conjure up are the things my mother did for me.  The special touches she did on each gift, and the time and effort she took in baking.   I don't know if I have one favorite thing she made.  Everything was just so good.  It was always better than from anywhere or anyone else.  From a young age, she taught me the importance and the difference of baking from scratch.

On Sundays, she would make the lightest and airiest biscuits and she'd do it all with a certain flare.  Her hands knew exactly the moves to make so that the dough was not handled too heavily.  When they came out of the oven we drizzled them with honey and the whole thing tasted like gold.  Once in a while at dinner time, she would make a dessert I've tried to duplicate, but have not figured out exactly.  Apple Dumplings with a Vanilla Sauce.  The dumplings were served hot, but the sauce was served cold.  It tasted just like melted vanilla ice cream and my goodness, it also tasted just like home.  Her brownies were always exactly the right texture, and she made them superstars by adding a shiny chocolate glaze.  There was no comparison to my mother's pies.  To this day, there have been ones that have come this close, but they are not the same.  Apple, Peach, Chocolate Cream, Lemon Meringue, Apple Streusel, Rhubarb, Raspberry, Blueberry, Pumpkin.  And more.  Whenever she made a pie, it felt like a holiday, even if it wasn't.  One summer day when I was about 8 years old, she had made a raspberry pie in the morning and then her and I went out for the afternoon to run errands.  We couldn't WAIT to get home later and have a piece of pie.  I remember we picked up vanilla ice cream to go with it.  When we walked in the door, to our horror and sadness, we saw my 16 year old brother, Tim, had eaten the whole thing.  The whole pie.  By himself.  I think we both went a little nuts on him and tried to make him feel horrible.  When we were done yelling, he said if there had been another pie there, he would have eaten that one too.

She's made me a few amazing birthday cakes along the way too.  Every single one were layer cakes and they were homemade.  Real buttercream crowned each cake.  We had chocolate cake with chocolate buttercream and chopped walnuts lining the exterior, and, my very favorite,  a white cake with a white vanilla buttercream and shredded coconut covering the outside.  It was perfection.  My world was always safe and good when we had cake.  Actually, when I was with my mother, she made me feel that my world was safe and secure in every way, every day.

For me her baking was legendary.  I always thought she should have started a business.  Her insistence on quality in all that she did started my own love of great food. When I became a chef, she was my biggest fan.  For some reason, what I did seemed like the impossible to her.  She always asked me how I managed and how I came up with the things I made.  And for me, what she did seemed like the impossible.  She made our home taste like magic.  Those memories are my gift from her on this day.  Her love showed everywhere.  I'm sure she had no idea how much I was going to need those memories one day, but I do.  I am holding them very close to my heart right now.  If I close my eyes, I can go back and the aromas coming from the kitchen are still there in my thoughts. There's a birthday cake sitting on the counter.  There are hugs, kisses and singing.  And then we get to eat.

When You Want Something Light...

You should never have to sacrifice on flavor.  Sometimes we all need to take a couple steps back from what we've been eating and make some choices that are easy on our heart, waistline and psyche.  My philosophy has always been to enjoy your food, no matter what, and basically eat what you want.  But if you've had a day that's a little over-carbed or if you had two pieces of birthday cake, when one was enough, take a break.  There are recipes on this blog that are completely satisfying and light.  Please check them all out.  Today, I've included two new ones.  A Quinoa Salad with Raisins and Almonds, which is just so good for you, it's scary.  You'll want to have this ready to go often.  And then, for a lighter breakfast, try the Oatmeal Pancakes.  They weigh nothing and will start your morning off healthy and happy in every way.  Keep cooking and keep eating.  Just remember how important balance is in everything.  And just enjoy.

Quinoa Salad with Raisins and Almonds

Quinoa (pronounced kin:wa) is one of the all-over healthiest foods you can eat.  This food has Superman-type qualities.  First, it has a tremendous history, as it was of great nutritional importance in pre-Columbian-Andean civilizations and was secondary only to the potato.  In more modern times, it is highly appreciated for its nutritional value, as its protein content is very high (12%–18%).  Like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods^.  It's also a great source of dietary fiber and phosphorous and is high in magnesium and iron.  Quinoa is gluten free and considered easy to digest. If that's not enough good stuff for you yet, get this.  This super food is SO super that it's being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.  I think that means we should all be eating it too.

Quinoa Salad 

Makes 4-6 servings

Vinaigrette:

1 Tbsp lemon juice

3 Tbsp extra virgin olive oil

1 tsp maple syrup

sea salt & ground pepper

1 Tbsp. unsalted butter

1 Tbsp. grapeseed oil

1 small diced onion

1 minced shallot

1 cup (5 oz) quinoa

2 cups vegetable or chicken stock

½ cup orzo pasta, cooked

¼ cup each golden raisins and dried red currants, soaked in hot water for 30 minutes and drained

¼ cup sliced almonds, toasted in a 300° oven for 15 minutes

To make the vinaigrette, in a small bowl, mix together the lemon juice, olive oil, and maple syrup. Season lightly with salt and pepper and set aside.

To cook the quinoa, heat the butter and grapeseed oil in a small heavy-bottomed saucepan with a lid over medium heat.  As soon as the foam subsides, stir in the onion and shallot, season with salt and pepper and cover the pot. Sweat the onion and shallots until soft, 5-7 minutes.  Off the heat, add the quinoa and enough stock to cover by ½ inch. Season with 1 teaspoon salt, return to a boil, cover and gently simmer until quinoa is tender and slightly puffed open and the stock is absorbed, 15-20 minutes. Drain excess liquid from the pan, and spread the quinoa on a baking sheet to cool.

To assemble the salad, in a large glass or other non-aluminum bowl, combine the quinoa, cooked orzo, raisins, and currants.  Drizzle with the vinaigrette and toss to coat.  Taste and adjust the seasoning with salt and pepper. Transfer the quinoa salad to a large bowl, sprinkle toasted almonds slices on top and serve at once.

Oatmeal Pancakes

This recipe should be on your list as an alternative to traditional pancakes and I think you'll find that you will love them just as much.  They are light as a feather and a perfect Saturday morning breakfast, along with some fresh fruit and your favorite newspaper.  These pancakes won't weight you down, so go for a bike ride after breakfast and pick up some fresh produce at your local Farmer's Market and start thinking about dinner.

Oatmeal Pancakes
Start getting these ready the night before you want to make them and they'll come together in a flash.

2/3 cup old fashioned oats

2 cups well-shaken low-fat buttermilk

1 large egg

2 Tbsp. light brown sugar

1/3 cup all-purpose flour

1/3 cup whole wheat flour

1/2 tsp. baking soda

1/2 tsp. salt

2 Tbsp. unsalted butter, melted

Stir oats and buttermilk together in a large bowl.  Let sit at least 6 hours or refrigerate overnight.  In a medium bowl, stir together the egg and brown sugar until well mixed.  Add the remaining ingredients and stir.  Add this to the buttermilk-oats mixture and stir just until the batter comes together and all the flour is moistened.

Heat a large skillet and brush with vegetable oil.  When skillet is very hot, spoon about 3 Tbsp. of the batter on it and cook until brown.  Flip over and cook for another 1-2 minutes.  Serve hot with syrup and favorite fruits.

Italian Basics

The fact of the matter is that the main reason I was drawn to preparing authentic Italian food many years ago is because of its simplicity.  The ingredients are usually readily available.  In each dish, you rarely need more than a few ingredients.  And the flavors are always clean.  The food has a way of tasting like you spent hours preparing it, but in reality, it never is that difficult.  It's a cuisine for everyone because it is both humble and spectacular.  When preparing anything Italian, you should never cut back on quality.  Everything should be the very best you can afford, as the finished product will always pay you back many times over.  Find an extra virgin olive oil that's fruity and bright green.  Buy yourself a wedge of real parmigiano-reggiano so that you can see what the king of cheeses should really taste like.  Use fresh herbs as often as possible.  By taking just a few steps, you'll elevate the flavors of your dishes to new heights.  If we can't get on a plane and actually head over to Italy today, we can take a ride over to our local market and bring home some of the ingredients that will make us think we might have.

Marinated Eggplant (So Good - Plan on Making Double)

This dish ended up coming together because dear, dear friends of mine got married in June of 1997 and asked me to cater their wedding.  It was two months before I left for Florence, so I was essentially full-steam ahead in my heart and my head.  I was all about eating and cooking real Italian dishes as often as possible and I wanted the food for their wedding to not only be delicious, but to be special and unique.   I also needed to make something that could be prepared ahead because much of the rest of what I was making had to be done  on the spot.  So, as a shout-out to Mr. Paul and Mrs. Laura DiNigris, I say "grazie mille".  You had faith in me before most people ever would have thought to.  You asked me to make these garlicky wonders for your most special day, and it has truly been one of the most requested dishes I've ever prepared since.


Marinated Eggplant

1 large eggplant, firm and no bruises
Coarse salt
Olive oil for frying
1 bunch fresh basil leaves, coarsely chopped
3 garlic cloves, finely chopped
1/4 cup red wine vinegar
(Lots of paper towels)

Serves 6

Cut a slice off the stem and blossom ends of the eggplant.  Cut crosswise into thin rounds, about 1/4" thick.  Lay out the eggplant slices on paper towels and salt generously.  Let stand until beads of sweat appear on the surface.  Dry the eggplant with additional paper towels.  Heat a non-stick skillet over high heat.  Pour enough oil into the skillet to just cover the bottom.  Fry eggplant slices at moderately high heat a few at a time to avoid crowding in the pan.  The slices should brown quickly so they do not get mushy.  As the slices brown, remove them from the pan and place on clean paper towels to drain.

In a glass or enamel baking dish, make a layer of eggplant slices.  Sprinkle some of the basil, garlic, and vinegar over the slices.  Make another layer of eggplant, and repeat sprinkling with herbs and vinegar.  Continue until all the eggplant is layered and topped with herbs and vinegar.  Refrigerate, covered with plastic wrap, for several hours, or preferably overnight.  The marinated eggplant will continue to improve in flavor for several days.  Serve cold or room temperature.

Bucatini all'Amatriciana (Spicy Bacon Sauce for Pasta)

This is a recipe from my dear school.  A school that focused on the classic, as well as the new and modern, and even the recipes of ancient Italy.  We were taught dishes that focused on the seasons, the regions of the country and we were instilled with the importance of caring about the quality of the ingredients.  Along the way, I will try to bring you every dish and technique I was taught.  But for now, I want to teach you this pasta.  This basic pasta dish of Italy sings of the many virtues of authentic Italian food.  It was for food like this that I journeyed over to Florence,  hoping to taste for myself the joys and the wonder.  Please make this when you can.  Make it when you have the best of the ingredients listed.  Its reward will come in intense flavor and satisfaction.  This pasta dish just nails it, every single time.

Bucatini all'Amatriciana (Spicy Bacon Sauce for Pasta)

10 oz. bucatini or spaghetti
5 oz. good quality slab bacon (or if possible, ask for the cheek of the pig, guanciale)
4 Tbsp. extra virgin olive oil
1 lb. ripe tomatoes, seeded and diced into 1/2" dice
1 medium red onion, sliced
Chili pepper flakes to taste
2 Tbsp. Pecorino Romano cheese
1 Tbsp. chopped Italian parsley

Serves 4

In a large saucepan, bring several quarts of water to boiling.  Add the bucatini and a handful of kosher salt.

Cut the bacon in julienne strips.  Heat the oil in a saucepan with the chili pepper flakes.  When it starts to sizzle, add the bacon.  Cook until almost crispy.  Remove from the saucepan and keep it to the side.  Add the onion to the oil in the pan.  Cook on medium heat for about 10 minutes, until soft.  Add the diced tomatoes and cook, on very high heat, for about 2-3 minutes.  Add the bacon back to the pan.  Drain the al dente pasta and immediately add it to the sauce  Add the grated Pecorino Romano and parsley and toss to combine.  Serve right away.  Pasta waits for no one!!

Summer Dreams

We're getting close to the weekend and I'm sure we've all got plans that we're looking forward to.  (Even just staying up late and sleeping in an extra hour can feel like a huge event!)  For me, making weekend plans usually involve food in some fashion.  (I want you to tell me.  Is that you too?)  What can I say?  I look forward to good eats and good times.  This weekend, I'm heading up to Niagara-on-the-Lake with a dear friend.  I'm not sure what we'll be eating, but I can tell you, it will be a major part of our discussion.  But lately, besides thinking about delicious food and my constant quest to be eating some, I've been thinking of and wishing badly for summer.  I really cannot wait.   For some reason, it feels like this winter was longer and colder than in the past.  That may be true or not.  I only knows how it feels.  I also know I'm so ready to move on.  Spring is here and this weekend it is supposed to be gorgeous.  Thank. You. Lord.

There are so many things about summer I personally look forward to.  Are most of them food related?  Well, probably yes.  But for me, that's what brings us together and where great memories are made.  Whether we have 50 people over to our house or just a few close family or friends, I love that summer means relaxing and entertaining outdoors.  Grilling is a sheer joy that is all about casual dining, great tasting food and easy clean-up.  I love sitting outside and listening to the birds in the morning with a cup of coffee and a homemade scone.  I love laying in the hammock in the late afternoon, with a glass of fresh lemonade, and then drifting off to sleep.  I love taking care of my garden and going inside after a few hours to have a nice cappuccino (thank you Louie!) and biscotti.  I want to ride my bike and feel the warm breeze.  I want to get the whole house so clean so that when the sun shines brightly indoors at sunset, everything sparkles.

The part I'm looking forward to most this year is watching my two little granddaughters playing in the backyard.  One is almost 2 years old and the other will be one year old in a couple of months.  I think we should have a tea party.  We'll sit down to some freshly baked lemon shortbread cookies and drink tea and milk.  I'll pour.  They'll just be precious.  We'll talk about birds, squirrels, flowers and Grandpa.  We'll feel like we're the only 3 girls in the world and no one will ask what time it is.  That, for me, is how food and people we love make lasting memories together.  And that, dear reader, might be the most perfect summer day I could ever ask for.

Alternate to the Friday Fish Fry

I'd love for you to try something different in lieu of the fish fry you might be headed for tomorrow.  If you've got some time today to do a little shopping and some time to put it together tomorrow, this is a fun switch.  I made these Crispy Shrimp and Scallop Burgers several years ago when I was working in Jamaica.  They have some nice spicy heat, which you can adjust to your own taste as much as you like.  They're packed with flavors and fried til they're crispy brown.  The nice cool Tartar Sauce recipe tops them off perfectly.  And I always serve these with coleslaw.  Here's a recipe for a Spicy Garden Slaw that is all about the crunch.  And it's pretty tasty.  I also included a recipe for Strawberry Lemonade to go with the meal.  Sooo refreshing and the whole family can enjoy.  If you notice, there's no mention of french fries.  Have I lost my marbles?  Hardly!  I say go get yourself a bag of your favorite kind of chips and serve those!  Hey,  you've put quite a bit of work into those burgers and slaw.  Take it easy on yourself when you can. 

Crispy Shrimp and Scallop Burgers

I've always been one of those people who thinks it's wise not to buy seafood on a Monday.  There's just too many questions on the issue of freshness.  So I've held off posting this recipe because I wanted to time it just right.  Now that we're approaching the weekend, I hope you'll take a look at these burgers and consider making them soon.  Maybe this Friday?  They are perfect for a casual meal, especially during Lent, and they're loaded with flavor.  Buy some nice whole grain hamburger buns, top with some lettuce, tomato and Tartar Sauce and kick back, knowing you have a couple of days off.

Crispy Shrimp & Scallop Burgers

Makes 6-8 burgers (depends on how big the hands are that make them)

1 T. butter

1 Tbsp. olive oil

3/4 cup finely chopped yellow onions

1/4 cup finely chopped celery

1/4 cup finely chopped red bell or yellow pepper

1 1/2 teaspoons salt

1/2 tsp. cayenne

12 raw medium-size shrimp, peeled, deveined, and coarsely chopped in food processor

8 sea scallops, coarsely chopped in food processor

2 teaspoons chopped garlic

1/4 cup chopped green onions

2 large eggs plus 1 egg, beaten
2 Tbsp. water

2 cups Panko bread crumbs

1/2 cup unbleached all-purpose flour
Vegetable oil for sauteing 

In a large skillet, melt the butter and olive oil over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and scallops stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into equal portions and form into patties. Put the flour in a shallow bowl and season with salt & pepper. Put the remaining 1 cup bread crumbs in another shallow bowl. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly.  Dredge each burger first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Put in the fridge for at least 30 minutes to firm up.  Heat the vegetable oil in 2 large skillets over medium heat. Cook 4 patties at a time in each skillet, until lightly browned, about 4 minutes on each side. Drain on paper towels. Serve with Homemade Tartar Sauce.

Tartar Sauce

Use for any of your favorite fish dishes.  You'll love the zing and the sing of this one.

Tartar Sauce for Fish

½ cup mayonnaise

½ cup sour cream

2 Tbsp. chopped dill

1 Tbsp. chopped capers

1 Tbsp. chopped chives

1 tsp. Dijon mustard

1 garlic clove, chopped fine

1 Tbsp. chopped shallots

Juice of half a lime

Juice of half a lemon

Salt and pepper to taste

In a medium bow, mix together all the ingredients.  Cover and put in the refrigerator for at least one hour to get fabulous.

Spicy Garden Coleslaw

I think I love all coleslaw.  And I definitely love coleslaw with seafood.  This is one of my favorites and would go perfect with the Crispy Shrimp and Scallop Burgers on this blog, or with any other fish you might be craving. (Fried, broiled, baked...all good.)  What's so nice about this is that you really do have the whole garden jumping in together on this one.  Besides green cabbage, there's also some sliced Napa Cabbage and Belgian Endive - all giving their distinct texture and flavor.  And there are the gorgeous colors from 3 kinds of bell peppers, the sweetness of carrots and the subtle scallions. This is not a creamy coleslaw, but it's one that has this great lovely sweet-tangy-spicy taste from so many layers of flavor.  The dressing in this recipe makes more than you need when tossing all the ingredients, but keep the extra and pass it at the table.  Someone might just like one more little spoonful of the zesty stuff.

SPICY GARDEN SLAW

For the Dressing:

3 tablespoons cider vinegar

2 tablespoons fresh lemon juice

2 teaspoons Dijon-style mustard

1 teaspoon hot sauce

2 Tbsp. honey

1/2 teaspoon ground cayenne pepper

1/2 cup canola oil

1/2 cup light olive oil

Kosher salt and freshly ground black pepper to taste

For the Garden Slaw:

1/2 small head green cabbage, thinly sliced

1/2 small head Napa cabbage, thinly sliced

1 head Belgian Endive, thinly sliced

1/4 pound carrots, peeled, ends trimmed, and grated

1/4 cup scallions, sliced

1 medium orange bell pepper 

1 medium red bell pepper

1 medium yellow bell pepper

3/4 cup Dressing

In a blender mix together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, honey, salt and pepper. Add the oils in a slow, steady stream with blender running. Transfer 3/4 cup of the dressing to a medium size bowl, cover tightly with plastic wrap, and set aside until needed. Leave the remaining dressing in a small bowl and set aside.

Add the prepared cabbages, endive, carrots, scallions and bell peppers to the dressing in the medium size bowl. Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve.

Whisk the remaining dressing.  Taste the slaw and add a little more dressing if necessary.

Strawberry Lemonade

I'm so aching for warm weather that I'll start putting recipes up now that can at least put us there in name and in flavor.  I envision pitchers of this lemonade at a variety of family picnics, on warm nights sitting outside after work, or just hanging out with my two baby granddaughters.  Make it ahead, early in the day, and let it get good and cold.  It's refreshing.  It goes with anything you might be noshing on.  And it just will be summer soon.


Strawberry Lemonade

2 cups water

1 cup sugar

1 tablespoon grated lemon peel

1 cup fresh lemon juice

1 pint fresh strawberries, hulled and halved

2 cups cold sparkling water or club soda

Ice

Mint sprigs, garnish

Whole strawberries, garnish

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries with some of the fresh lemon juice mixture and add to a pitcher with the remaining lemon juice mixture. Stir well to combine and refrigerate until well chilled.

Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries

Wild Mushroom and Gruyere Tart

This is my idea of an ideal light main course for lunch, along with a salad.  I would need nothing else.  (Except a nice glass of something chilled.)  But this tart is rich in flavor, but not heavy.  I love the combination of gruyere with mushrooms and I really, really love using three kinds of mushrooms.  The dried porcini are woodsy, earthy and deep.  The crimini and shiitakes have wonderful flavor and texture.  The addition of fresh herbs lifts the flavors up a notch and the touch of brandy gives it sophistication.  All together, this makes for a perfect dish.  Have some friends over when you make this one.  Toss a yummy salad and sit around together, catch up and eat well.

Wild Mushroom and Gruyere Tart

Crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
4 tablespoons (about) ice water

Filling:
1 cup water
1 ounce dried porcini mushrooms

1/4 cup (1/2 stick) unsalted butter
5 oz. crimini mushrooms, sliced
5 oz. shiitake mushrooms, sliced
1/4 cup minced shallots
2 tablespoons Cognac or brandy
2 tablespoons chopped fresh herbs

2/3 cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg

For crust:
Blend flour & salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.

Roll out dough on floured surface to 12-inch round. Transfer to 9”  tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 min.

For filling:
Bring 1 C water to boil in saucepan. Add porcini; remove from heat and let stand 30 min. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.

Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac & reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 min. Mix in 1 Tbsp herbs. Cool.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.

Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

Baby Spinach, Asiago & Brussels Sprouts Salad with Honey Roasted Walnuts

This salad has so much fun stuff in it, it's hard to actually write out its title.  But take a look at what we've got here.  Three kinds of mixed greens and Brussels sprouts and avocado and honey roasted walnuts and two kinds of Italian cheeses!  Salads can become boring fast unless we change things up often.  For me, a great salad is about different textures and never using a heavy hand on any of the ingredients.  I like being able to taste each item and that usually means using a very simple dressing.  My standard is fresh lemon juice with extra virgin olive oil.  Here, I added a little mustard for a bit more of a pop.  If you make this, I think you'll be happy with the finished dish.  There's a little bit of everything here, but not too much of it.  Toss away!


Salad with Brussels Sprouts, Avocado, Walnuts & Asiago

8 oz. Brussels sprouts

1 c. walnuts
2 Tbsp. butter, melted

3 Tbsp. honey
Kosher salt

2 ripe avocados

2 oz. asiago cheese, grated

2 oz parmesan cheese, grated

8 oz. Baby Spinach

8 oz. Arugula

2 heads Belgian Endive, sliced


Dressing:

1/3 cup extra virgin olive oil
1 tsp. Dijon mustard

juice of one lemon
Salt and pepper

Preheat oven to 350 degrees Fahrenheit

In a large pot of salted, boiling water, cook Brussels sprouts for 9 minutes.  Drain and let cool.  Cut Brussels sprouts in quarters and set aside.

Place walnuts in a single layer on cookie sheet.  Toss with butter, honey and kosher salt.  Roast in the oven for 12-15 minutes, or until golden brown.  Coarsely chop nuts.

Cut avocados in half, remove pits and scoop out flesh.  Cut in 2” dice.  Cut Belgian endive in half and cut in thin slices. 

In a small bowl, whisk together the olive oil, mustard and lemon juice and season with salt & pepper.

In a large salad bowl, toss the baby spinach and arugula with the quartered Brussels sprouts, roasted walnuts, avocado and endive.  Drizzle with 3-4 Tbsp of the dressing, the asiago & parmesan cheeses and toss again.  Plate salad and serve with any extra dressing on the side.

Thoughts for Monday

This morning all I could hear was rain and thunder outside as I was attempting to wake up.  It's the kind of day where I could see myself starting the day early in the kitchen and going until evening.  Alas, I had to go to work and put my daydreaming aside.  For now.  But I wanted to put some recipes up that have simple flavors and simple preparations.  They don't necessarily go together as a meal, but they are great recipes to have on hand to refer back to often.  There's a Tomato Gratin that is an easy side dish for almost any meal.  It has capers, oregano and toasted breadcrumbs, along with extra virgin olive oil, making it almost pizza-like in flavors.  But none of the typical fat and calories.  Then there's a pasta dish that will be a recipe you'll go back to many times, because you will most likely always have the ingredients on hand.  It takes no time at all to prepare and it's always a crowd-pleaser.  It's a classic sauce of Italy - Salsa di Noci (Walnut Sauce) - that requires neither expensive or hard-to-find ingredients but delivers big on satisfaction.  Next is a Florentine staple - White Beans with Sage - that does require your time and patience, but is effortless in its preparation.  If you do have a rainy day, or any other day, where you can get these going in the morning, just keep an eye on them slow-cooking and you'll have a wonderful Italian side dish ready for dinner.  Finally, I added an easy, rather whimsical favorite of mine.  It's Chocolate-Peanut ButterBark, made with both white and dark chocolate and chunky peanut butter.  What can I say?  SO delicious.  And the truth is no matter what the weather is, the skies are always a little brighter when you know these are in your fridge.  If you're cooking today, have a tasty one.  If you have to wait a bit, plan something good.  Really good.

Chocolate-Peanut Butter Bark

This is a candy that requires no tempering of chocolate or fussing at all.  It makes the perfect gift.  And it makes enough to provide for several of your favorite people.  This is creamy, chocolatey, peanut-butterness that's unlike anything you'll find in the candy aisle.  Once you make this (and eat all the small pieces that you don't give away), you'll want to whip up a batch for every holiday, birthday and celebration.  Note that it should be kept cold, as it will get too soft if left out. 

Chocolate Peanut Butter Bark

1 pound plus 2 ounces good quality white chocolate, finely chopped
1 1/2 cups super chunky peanut butter

8 oz. bittersweet or semisweet chocolate, finely chopped

Lightly butter a 15x10 jelly roll pan (or cookie sheet with sides).  Line with waxed paper or parchment paper.  In a large glass or stainless bowl, put the 1 pound of white chocolate and the peanut butter.  Place over a saucepan of simmering water.  Stir occasionally until chocolate is melted and mixture is smooth.

Meanwhile melt the bittersweet chocolate in a medium bowl set over a saucepan of simmering water, stirring occasionally.  And in a small bowl, melt the remaining 2 ounces of white chocolate set over a saucepan of simmering water, stirring often.

Remove all bowls from over the water.  Pour peanut butter/white chocolate mixture onto prepared pan, spreading to cover surface completely.  Using a spoon drizzle the melted bittersweet chocolate in lines over peanut butter mixture.  Using the tip of a small sharp knife, draw swirls through drizzled chocolate to marbleize.  And using another spoon, drizzle melted white chocolate over entire mixture, drawing a knife through to marbleize.  Chill until very firm, at least 2 hours or overnight.  Cut into 2-inch triangle or other fun shapes.  Serve cold.

White Beans with Sage (Florence in Every Bite)

Now here's a dish that will take some time.  But it will entirely be worth every minute.  The work itself is easy, but you do need to give the beans a chance to do their thing.  The creaminess that is extracted from the beans is second to none, and though using canned beans is fine for certain things, you should really go for true perfection in this one and use dried beans.  This dish is served at every restaurant across Florence.  It's a classic in its humbleness and its flavor.  The results you'll get from making this recipe, as written, will be unforgettable.  Enjoy with your favorite roast chicken and a glass of Chianti or Montepulciano.  Put some opera on and taste how good life truly is.

White Beans with Sage
1 pound dry small white or Great Northern beans
2 1/2 quarts water
1 large garlic clove peeled
1 handful fresh sage, 1 tsp. dried & crumbled
Kosher salt and freshly ground black pepper
Good quality extra virgin olive oil

Put the beans, water garlic, sage and salt in a heavy pot or dutch oven.  Cover and place on a heat so low that it will almost take an hour just to bring it to a boil.  Once the liquid comes to a boil, regulate the heat so that it barely simmers.  The beans must not move around during the cooking, as it will cause them to break up.  If the water level drops greatly, carefully add some boiling water.  The length of time it takes for the beans to cook depends on their age, but count on at least three hours.  The beans should retain their shape but be tender to the bite.  Cool to room temperature and season to taste.  Have that awesome olive oil on the table ready to pass and drizzle on top.

Walnut Sauce for Pasta (Salsa di Noci)

Happiness is....this pasta.  Insanely easy.  It comes together so fast, you should have your pasta cooking as soon as you start the sauce.  The secret to making this dish absolute heaven is toasting the walnuts for exactly the right amount of time in the buter and garlic.  The other key is to reduce the cream sauce only a bit so that it will coat the pasta evenly and it won't be too dry.  There is a mellowness and smoothness to this dish that is divine.  A simple mixed-greens salad with a drizzle of olive oil and lemon juice would round out the meal nicely. 
 

Salsa di Noci

(Walnut Sauce for Pasta)

2 cloves of garlic, chopped

4 Tbsp. butter

20 walnuts, toasted & chopped into about 1/4" pieces

1 cup half & half

salt to taste

white pepper

Freshly grated parmesan

1 pound of farfalle or penne pasta

In a medium size saute pan, heat the butter and add the garlic.  Cook for 1 minute and add the chopped walnuts.  Cook for about 5 minutes on medium heat, until lightly toasted, then add the cream and let it thicken over medium-low heat for 5 minutes.  Salt and pepper to taste.  Cook the pasta (short shaped pasta is better) al dente and dress it with the sauce.  Serve hot with freshly grated Parmesan cheese.

Tomato Gratin (Pizza Flavors Without The Goop)

Here's another perfect vegetarian side dish.  Only a few ingredients, fresh and vibrant flavors, it can be made ahead, and it goes with everything.  When you have dishes like this in your files and your memory, making meals interesting is not so difficult.  Take a look at this and several of the other vegetables on this blog.  You'll see that by keeping a few ingredients on hand all the time, you only have to go to the store for a few items once in a while.  You'll be mixing and matching and mealtime can be a breeze instead of a burden. 


Tomato Gratin

6 large firm beefsteak or other tomatoes
3 Tbsp. extra virgin olive oil
1/4 cup fresh oregano, chopped
2 Tbsp. capers, rinsed and drained
Kosher salt and freshly ground black pepper
1/4 cup plain bread crumbs

Preheat oven to 450 degrees Fahrenheit

Remove the core of the tomatoes and cut crosswise into thick slices.  Lightly oil a large gratin or baking dish.  Spread half of the tomatoes on the bottom.  Sprinkle with oregano and half of the capers and season with salt and pepper.  Arrange the remaining tomatoes on top.  Sprinkle with the rest of the capers and top with the bread crumbs.  Season with a bit more salt and pepper and drizzle with the olive oil.  Put in oven and bake for 20 minutes or until the bread crumbs are golden.  Let cool.  This is one of the dishes that is supreme at room temperature.

Poached Pears in Red Wine

Dessert does not always have to come with regrets.  In fact, it never should if it's something you've made yourself.  But certain meals call for a lighter touch at the end of the night.  This poached pear recipe is another direct import from Florence.  When I first tasted it many years ago, I had no idea that just a few ingredients could give such complex flavors and that a truly light and low-fat dessert could make me that happy.  I'm still smiling.


Poached Pears in Red Wine
(Pere al Vino Rosso)

Serves 4

2 pears, such as Bosc (firm and not not overly ripe)
1 cup dry red wine
2 Tbsp. Marala wine or Grand Marnier
1/2 cup water
2 Tbsp. sugar
Peel of 1/4 of a lemon, yellow part only
Small piece of cinnamon stick, or pinch of dry cinnamon

Peel the pears, leaving the stalks in tact.  Cut a very small slice from the bottom so they will stand up without falling.  Place them upright in a medium but tall saucepan.  Add the wines, water, lemon peel, cinnamon and sugar.  Cook on medium heat, covered, for 20 minutes (longer if the pears are very large) until you can easily pierce them with a sharp knife.   Remove the pears and reduce the sauce on high heat until it's a bit thicker, about ten minutes.   Spoon the sauce on a plate, cut the pears in half, thinly slice them diagonally and place carefully on the plate.  Serve hot or cold.  Garnish with a little freshly whipped cream.

As Bikini Weather Approaches...

It's still early spring, but you just know that in a few short weeks, we'll be showing off (or just showing) our hibernated winter bodies.  I don't know how ready you are for all of that, but I'll be posting recipes almost every day that can be really helpful in getting ready for those summer short-shorts, and not take away one minute of your dining pleasure.  Yes, yes, yes - you can eat whatever you want and either shed a few pounds or just maintain where you're at.  Just enjoy your food.  Make your food.  And don't stress about every calorie.  Have a delicious meal and then dance with someone you love.  Is there a nicer or lovelier way to be working on your skinny?