This is a great soup for winter!!

This is a great soup just in time for the beginning of spring. There are variations in the ingredients used so i have added them in brackets.

Zuppa Toscana 
Ingredients:

2 Italian sausages (remove from casing and crumble. Zalzett malti would also do!)
A few slices of pancetta
2 potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 cup diced onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
chicken broth, one carton or about 1 ltr
1/3 cup heavy whipping cream (or you can also use about 4 tbs of Philadelphia cream cheese)
salt and pepper to taste
Method.
Put onions, carrots and celery in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and potatoes  to the onions and cook an additional 1minute. Add chicken broth,and bring to a boil. .Add the sausage and bring to a simmer.Let simmer for about 5 mins or until sausage is cooked.  Add kale and cream. Season.Simmer for about 5-10 mnutes and serve.

Burnt Caramel Cake

I found this recipe online here: http://www.foxnews.com/recipe/dedes-burnt-caramel-cake

couldn't resist sharing!!

Light and Butter caked sweetly frosted with a burnt caramel icing.I’ll be honest, this icing is a bear. That’s why caramel cakes are so special. A couple of helpful hints: when you are ready to frost the cake, place the bowl of icing in a bowl of warm water to keep it loose and fluid. Also, if it starts to set too firmly, you may need to add warm heavy cream to loosen it. That, holding your tongue right, and practice are the keys to a successful caramel frosting.

Ingredients

Cake

• 1 Cup cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
• 3 Cup all-purpose flour, plus more for the pans
• 1 Teaspoon baking powder
• 2 Cup sugar
• 4 Large eggs, at room temperature, well beaten
• 1 Cup whole milk
• 1 Teaspoon pure vanilla extract

Burnt Caramel Icing

• 2 1/2 Cup sugar
• 1/2 Cup (1 stick) unsalted butter
• 1 Cup heavy cream, plus more if needed to loosen
• 2 Teaspoon pure vanilla extract
• 1/4 Teaspoon fine sea salt

Preparation

Cake

Step 1:

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans and line the bottoms with waxed or parchment paper. Butter and flour the paper. Sift together the flour and the baking powder.

Step 2:

In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the flour mixture to the butter-sugar mixture, alternating between the dry and wet ingredients in three portions, starting and ending with the dry ingredients. Pour into the prepared pans.

Step 3:

Bake until a cake tester inserted into the center of each cake comes out clean and the cakes start pulling away from the sides of the pans, about 25 minutes. Remove to a rack to cool slightly. Invert onto the rack to cool completely.

Step 4:

To assemble the cake, place one cake layer on a cardboard cake round. Spread with the still-warm frosting. Repeat with remaining layers, placing the final layer bottom side up. Working quickly, use a small offset spatula to spread the icing gently around the cake. Let stand for 2 hours to allow the icing to set before serving. Store in an airtight container for up to 1 week.

Burnt Caramel Icing

Step 1:

In a heavy cast-iron skillet, heat 1/2 cup of the sugar over medium-high heat. Stir until dissolved, then do not stir again; simply shake the pan occasionally until the mixture reaches the caramel stage 320°F to 335°F on a candy thermometer.

Step 2:

Meanwhile, in a heavy saucepan, combine the remaining 2 cups sugar, the butter, and the cream Bring to a boil, stirring occasionally.

Step 3:

When the sugar reaches the caramel stage, immediately pour it into the cream mixture and stir to combine. Cook over medium heat, stirring once or twice, until the mixture reaches the soft-ball stage, 232°F to 240°F. Remove from the heat; add the vanilla and salt and stir to combine. Place on a rack and set aside until just cool enough to touch, 10 to 15 minutes.

Step 4:

Transfer the mixture to the bowl of a heavy-duty mixer fitted with the whisk attachment. Beat on high speed until creamy, 5 to 7 minutes.

Read more: http://www.foxnews.com/recipe/dedes-burnt-caramel-cake#ixzz2FEAM1m3c

Fresh Cornbread

Cornbread with a fresh corn flavor, crusty exterior and a moist, tender crumb.

Fresh Corn Cornbread

Serves 6 to 8

We prefer to use a well-seasoned cast iron skillet in this recipe, but an oven-proof 10-inch skillet can be used in its place. Alternatively, in step 4 you can add 1 tablespoon of butter to a 9-inch cake pan and place it in the oven until the butter melts, about 3 minutes.

1 1/3 cups stone-ground cornmeal

1 cup all-purpose flour

2 tablespoons granulated sugar

1 ½ teaspoons baking powder

¼ teaspoon baking soda

1 ¼ teaspoons salt

3 ears corn, kernels cut from cobs (2 ¼ cups)

6 tablespoons unsalted butter, cut into 6 pieces

1 cup buttermilk

2 large eggs, plus one large yolk

1. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.

2. Process corn kernels in blender until very smooth, about 2 minutes. Transfer puree to medium saucepan (you should have about 1 ½ cups). Cook puree over medium heat, stirring constantly, until very thick and it turns deeper yellow, 5 to 8 minutes (you should have ¾ cup cooked puree).

3. Remove pan from heat. Add 5 tablespoons butter and whisk until melted and incorporated. Add buttermilk and whisk until incorporated. Add eggs and yolk and whisk until incorporated. Transfer corn mixture to bowl with cornmeal mixture, and using rubber spatula fold together until just combined.

4. Melt remaining tablespoon butter in 10-inch cast iron skillet over medium heat. Scrape batter into pan and spread into even layer.  Bake until top is golden brown and toothpick inserted in center comes out clean, 23 to 28 minutes. Cool on wire rack for 5 minutes. Remove cornbread from skillet and let cool 20 minutes before cutting into wedges and serving.

Thin Crust Mushroom and cheese Pizza

Thin-Crust Whole Wheat Pizza with Mushrooms, Fontina, Arugula, and Lemon Makes two 13-inch pizzas

For the best texture, use King Arthur Brand Bread Flour. You can shape the second dough ball while the first pizza bakes, but don’t add the topping until right before you bake it.

Dough
 1 ½ cups (8 ¼ ounces) whole wheat flour
 1 cup (5 ½ ounces) bread flour
 2 teaspoons honey
 ¾ teaspoon instant or rapid rise yeast
 1 1/3 cups (10 2/3 ounces) ice water
 2 tablespoons extra virgin olive oil
 1 ¾ teaspoons salt

Cream Sauce
 1 tablespoon extra-virgin olive oil
 2 shallots, minced
 ½ teaspoon salt
 1 garlic clove, minced
 1 sprig fresh thyme
 1 cup heavy cream
 2 tablespoons grated Parmesan cheese
 ¼ teaspoon pepper

 Mushrooms
 1 tablespoon extra-virgin olive oil
 8 ounces shiitake mushrooms, stemmed and sliced thin
 8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces
 ½ teaspoon salt
 ¼ teaspoon pepper
 6 ounces fontina cheese, shredded (about 1 ½ cups)
 1 cup baby arugula
 Lemon wedges, for serving

 1. FOR THE DOUGH: In food processor fitted with metal blade process flours, honey, and yeast until combined, about 2 seconds. With machine running, add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
 2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 45 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 18 hours and up to 2 days.

 3. FOR THE CREAM SAUCE:
Heat oil in 10-inch skillet over medium heat until shimmering. Add shallot and salt and cook until softened, about 5 minutes. Add garlic and thyme sprig and cook until fragrant, about 30 seconds. Stir in cream and bring to simmer. Cook until cream is thickened and spatula leaves trail that slowly fills in, about 3 minutes. Remove skillet from heat, remove thyme sprig and stir in cheese and pepper. Transfer to bowl and let cool to room temperature before using. (Sauce can be refrigerated, covered, for up to 2 days.)

 4. FOR THE MUSHROOMS: Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and salt and cook, stirring frequently, until liquid evaporates and mushrooms are lightly browned, 5 to 7 minutes. Transfer to bowl and let cool to room temperature before using. (Mushrooms can be refrigerated, covered, for up to 2 days.)

 5. FOR THE PIZZA: One hour before baking pizza, adjust oven rack to middle position, set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
6. Ten minutes before dough is ready to stretch, turn oven to broil. Coat one ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Lift edge of dough and, using back of hands and knuckles, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel, and stretch into 13-inch round. Using back of spoon or ladle, spread half of cream sauce in thin layer over surface of dough, leaving ¼-inch border around edge. Sprinkle half of mushrooms evenly over pizza, followed by half of fontina. Slide pizza carefully onto stone and return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and partially browned, 8 to 10 minutes, rotating pizza halfway through. Remove pizza and place on wire rack. Let pizza rest 5 minutes, top with half arugula, slice, and serve, with lemon wedges.
 7. Turn oven to broil, repeat process of stretching, topping, and baking with remaining dough and toppings, returning oven to 500 degrees when pizza is placed on stone.

Leg of lamb

Easy Roast Butterflied Leg of Lamb

Serves 8 to 10

I prefer the subtler flavor and larger size of domestic lamb for this recipe. The amount of salt (2 tablespoons) in step one is for a 6 pound leg. If using a larger leg (7 to 8 pounds) add an additional 1 teaspoons salt for every pound.

Lamb

1 (6-to 8-pound) butterflied leg of lamb, fat cap intact

sea salt to taste

½ cup vegetable oil

3 shallots, sliced thin

4 garlic cloves, peeled and smashed

1 (1-inch) piece ginger, peeled and sliced into 1/2-inch-thick rounds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon mustard seeds

3 bay leaves

2 (2-inch) strips lemon zest

Sauce

1/3 cup chopped fresh mint

1/3 cup chopped fresh cilantro

1 shallot, minced

2 tablespoons lemon juice

1. For the Lamb: Place lamb on cutting board with fat cap facing down. Using sharp knife, trim any pockets of fat and connective tissue from underside of lamb. Flip lamb over and pound roast to even 1-inch thickness. Cut slits in top surface layer of fat, spaced 1/2 inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Let stand, uncovered, at room temperature for 1 hour.

2. While lamb is resting, adjust oven rack to lower-middle position and heat even to 250 degrees. Toss oil, shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest together on rimmed baking sheet. Bake until shallots and garlic turn golden and spices are softened and fragrant, about 1 hour. Remove pan from oven and discard bay leaves.

3. Pat lamb dry with paper towels and transfer, fat side up, to baking sheet (directly on top of spices). Roast until lamb registers 120 degrees, 30 to 40 minutes.

4. Remove lamb from oven. Adjust oven rack 3 inches from broiler element and heat broiler. Broil lamb until surface is well browned and charred in spots, and lamb registers 125 degrees, 3 to 8 minutes.

5. Using two pairs of tongs, transfer lamb to carving board (some spices will cling to bottom of roast); tent loosely with foil and let rest 20 minutes.

6. For the Sauce: Meanwhile, carefully pour pan juices and oil through fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible, discard solids. Stir in mint, cilantro, shallot, and lemon juice. Add any accumulated juices to sauce and season with salt and pepper to taste. With long side facing you, slice lamb with the grain into 3 equal strips. Slice each piece, across grain into 1/4-inch-thick slices. Serve with sauce.

Spanish Lentil and Sausage Soup

Hearty Spanish Lentil and Sausage Soup

Serves 6 to 8

We prefer this soup made with small Spanish brown lentils, also called pardina lentils. French green lentils, or de Puy, can be substituted. If cured chorizo is not available, kielbasa sausage can be used. Alternatively, fresh chorizo can be used, but it should be removed from the pot after 15 minutes of cooking in step 3. Red wine vinegar can be substituted for sherry wine vinegar. Smoked Spanish paprika comes in different heat intensities. We like to use the sweet variety in this soup. Grate the onion on the large holes of a box grater.

1 pound (2 ¼ cups) Spanish brown lentils, picked over and rinsed

Salt and pepper

1 large onion

5 tablespoons extra-virgin olive oil

1 ½ pounds cured chorizo, pricked with fork several times

2 carrots, peeled and cut into ¼-inch pieces

3 tablespoons minced fresh parsley

3 tablespoons sherry vinegar

6 cups water

2 bay leaves

2 tablespoons sweet smoked paprika

1 tablespoon all-purpose flour

3 garlic cloves, minced

½ teaspoon fresh ground black pepper

1. Place lentils and 2 teaspoons salt in heat-proof container. Cover with 4 cups boiling water and soak for 30 minutes. Drain well.

2. Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tablespoons). Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on all sides, 6 to 8 minutes. Transfer sausage to large plate. Reduce heat to low and add chopped onions, carrots, 1 tablespoon parsley, and 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown add 1 tablespoon water to pot.

3. Add lentils and sherry vinegar to vegetables, increase heat to medium-high and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes. Add 6 cups water, bay leaves, and sausage; bring to simmer. Reduce to low, cover, and cook until lentils are tender, about 30 minutes.

4. Heat remaining 3 tablespoons oil in small saucepan over medium heat until shimmering. Add paprika, flour, grated onion, garlic, and ¼ teaspoon black pepper; cook, stirring constantly, until fragrant, 2 to 3 minutes.

5. Remove sausage and bay leaves from lentils. Stir paprika mixture into lentils; continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes. Cut sausage into ¼-inch thick slices, return to soup, and heat through, about 1 minute. Season to taste with salt and pepper and serve.

Pollo alla Parmigiana - Parmesan chicken

Chicken Parmesan
Serves 4

Because the sauce is very simple, it is important to use high-quality tomatoes.This recipe makes enough sauce to top the cutlets as well as 4 servings of pasta. If your chicken breasts have the tenderloin attached, remove it and save it for another use. The chicken breasts will be easier to slice in half if you freeze them for 15 minutes. To slice a breast in half, place one hand on top of the breast to secure it, hold a chef’s knife parallel to the cutting board, and slice through the middle of the breast horizontally. We recommend serving this chicken with pasta and a simple green salad.

Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano
Kosher salt and pepper
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil

Chicken
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
1 teaspoon kosher salt
2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)
2 ounces fontina cheese, shredded (1/2 cup)
1 large egg
1 tablespoon all-purpose flour
1½ ounces Parmesan cheese, grated (¾ cup)
½ cup Panko bread crumbs
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon pepper
1/3 cup vegetable oil
¼ cup torn fresh basil leaves

1. For the Sauce: Heat 1 tablespoon olive oil in medium saucepan over medium heat until just shimmering. Add garlic, oregano, and ¾ teaspoon salt; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened slightly, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon olive oil; season to taste with salt and pepper. Cover and keep warm.

2. For the Chicken: Sprinkle each cutlet with ¼ teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl, set aside.

3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets

4. Heat vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving until bottom is crispy and deep golden-brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper-towel lined plate and repeat with remaining cutlets.

5. Place chicken cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter, and top each cutlet with 2 tablespoons sauce. Sprinkle with basil, and serve immediately, passing remaining sauce separately. 

Vegetable Gnocci with Pesto

Thanks to Key Ingredient for this recipe!

 

Ingredients

6	yellow squash (about 1¼ lb.)
8	sweet mini bell peppers
2	tablespoons olive oil
1	teaspoon salt ½ teaspoon coarsely ground pepper
1	(16-oz.) package gnocchi* Spinach-Herb Pesto ½ (5-oz.) package baby spinach
¼ to ⅓	cup (1 to 1½ oz.) freshly shredded Parmesan cheese
Spinach-Herb Pesto:
½	(5-oz.) package baby spinach 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh basil 1 teaspoon lemon zest
2	tablespoons lemon juice
1	teaspoon chopped fresh mint
1	garlic clove, minced
¼	teaspoon salt
½	cup (2 oz.) freshly shredded Parmesan cheese
¼	cup olive
	(Pulse first 8 ingredients in a food processor 6 to 7 times or until finely chopped. Add Parmesan cheese and oil; process until smooth, stopping to scrape down sides as needed. Use immediately, or store in refrigerator up to 48 hours. If chilled, let stand at room temperature 30 minutes before using; stir until blended.)

Directions

1. Preheat oven to 425°. Cut squash into 1-inch pieces. Cut bell peppers in half lengthwise; remove seeds. Stir together squash, bell peppers, oil, salt, and ground pepper. Arrange vegetables in a single layer on a jelly-roll pan, and bake 15 minutes. Stir and bake 5 minutes or until tender and golden.
2. Cook gnocchi according to package directions in a Dutch oven; drain. Return to Dutch oven. Add Spinach-Herb Pesto to gnocchi, and toss to coat. Add squash mixture and spinach, and gently toss to combine. Sprinkle with Parmesan cheese. Serve immediately.
*Medium-size pasta shells may be substituted.

Roasted Shrimp with Cumin and Ginger

Roasted Shrimp with Cumin and Ginger
Serves 4 to 6

Don’t be tempted to use smaller shrimp with this cooking technique as they will be over-seasoned and prone to overcooking.

1/3 cup salt
2 pounds jumbo shrimp (16 to 20 per pound), unpeeled
½ cup vegetable oil
2 garlic cloves, minced
2 teaspoons toasted sesame oil
1 ½ teaspoon grated fresh ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
2 scallions, green and light green parts only, sliced thin

1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein, but do not remove shell. Using paring knife, continue to cut shrimp ½-inch deep, taking care not to cut in half completely.  Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine vegetable oil, garlic, sesame oil, ginger, cumin, and pepper flakes in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and scallions to oil mixture, toss well, making sure oil mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.

3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately.

The Prefect Boiled Egg

Boil the perfect egg!

Why this recipe works:An all-too-common problem with hard-cooked egg recipes is that they produce a greenish colored yolk and a sulfurous odor. How do we make perfect hard cooked eggs every time?

Don’t boil the eggs.  The best results are when you cover the eggs with an inch of water, bring it to a boil, cover the pan, and remove it from the heat.
After 10 minutes, drain the eggs and cool them in ice water.

The gentle heat perfectly cooks the eggs—not a chance of the green tinge or unpleasant smell.

Makes 3 eggs

To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Ingredients

• 3 large eggs

Instructions

• Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

baked sweet potatoes with bacon

Twice Baked Sweet Potatoes with Bacon Topping Serves 6

The skins of the sweet potato are edible and add an earthiness to the dish.
When shopping, look for sweet potatoes that are uniform in size with rounded ends.
If possible, avoid irregularly shaped potatoes with pointy ends.

INGREDIENTS
 4 small (8 ounce) sweet potatoes, lightly pricked with fork in 3 places
 4 ounces goat cheese, crumbled (1 cup)
 2 slices  white sandwich bread, crusts removed and cut into 1/8- to ¼-inch pieces
1 teaspoon minced fresh thyme
 Salt and pepper
2 tablespoons unsalted butter, melted
 ½ ounce Parmesan cheese, grated (1/4 cup)
 1 large egg, lightly beaten

METHOD
1. Place potatoes in shallow microwave-safe baking dish. Microwave until skewer glides easily through flesh and potatoes yield to gentle pressure, 9 to 12 minutes, flipping potatoes every 3 minutes. Cool potatoes for 10 minutes Adjust oven rack to middle position and heat oven to 425 degrees.

2. Toss goat cheese, breadcrumbs, thyme, 1/8 teaspoon salt and ¼ teaspoon pepper together in bowl.

3. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 1/8 to 1/4-inch thickness of flesh. Place 6 shells cut-sides up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crisp, about 10 minutes.

4. Meanwhile, mash potato with ricer, food mill, or potato masher until smooth. Stir in butter, Parmesan, egg, and ½ teaspoon salt.

 5. Remove shells from oven. Divide mashed potato evenly between shells. Top each filled shell with breadcrumb mixture. Bake until breadcrumb mixture is spotty brown, about 20 minutes.

 Cool 5 minutes before serving.

Saltimbocca

Saltimbocca is short for salta in bocca—jump-in-mouth—which this dish, Romans say, all but does! Some recipes use white wine but i swear by Marsala..and lots of FRESH sage!

Ingredients:

8 veal cutlets (½ pound)

8 slices of prosciutto,

8 leaves of fresh sage

olive oil and butter for sauteing in a pan

1/2 cup Marsala

wooden toothpicks

Method:

Flatten the cutlets by pressing them with a wide-blade knife or using a mallet ( I prefer the mallet! A couple of good whacks and the veal is paper thin!).

Place a slice of prosciutto and a sage leaf on each cutlet.

Pin these to the veal with a toothpick. Attach securely as they need to remain all stuck together while cooking

Heat two tablespoons of olive oil in a pan, add the cutlets, season with salt and pepper, and saute for about one minute on each side.

Remove the meat and keep warm.

Add some butter and the Marsala to the pan and saute at higher heat until the sauce starts reducing. Pour the sauce over the cutlets, and dig in.

Serves 4 -YUM

Slow Cooker Recipes in the Summertime?

Slow Cooker Recipes in the Summertime?

    Summer is almost here, but that’s no reason to put away the slow cooker. Sure,
they’re great in the fall and winter for spicy chili and delicious stews, but let’s not
overlook some great summer recipes, as well as the advantages associated with slow cooking. 
Armed with the right recipes, slow cooking throughout the sweltering summer months can
actually improve your summer in a variety of ways.

    If you’re like many of us, you become extremely weight-conscious once spring rolls
around. Switching to leaner meats is ideal; however, once they hit that grill, they shrivel
up under the extreme heat and, well, summer is about big meats and feasts and leaner meats
are not as much fun. The slow cooker cooks meat at a much lower temperature and because of
this, leaner meat becomes more tender and shrinks a lot less.

    Chances are you’ll be attending or throwing a party this summer. Not many of us can
afford fancy catering, so we ask our friends to bring a dish to go around the table. While
everyone’s bringing their cold casseroles and mac and cheese dishes, you can bring your dish
in a slow cooker. All you have to do is plug it in and it’s hot and ready to serve. There are
quite literally thousands of  easy slow cooker recipes that you can prepare to wow your guests and friends.
Plus, you can serve right out of the slow cooker, so no lugging around multiple Tupperware
containers.

    You’re probably going to have that AC cranked up throughout these summer months, and
as energy prices continue to rise, we’re always looking for ways to cut back on costs. Using
a slow cooker, according to the Southern Maryland
Electric Cooperative, is wildly cheaper than using a standard convection oven. Not only
that, but a convection oven will quickly turn your kitchen into a sauna. If you are utilizing
your slow cooker, on the other hand, which again produces much less heat, your kitchen will
be cool and comfortable.

    Once you throw together a delightful seafood pasta pesto, some summery teriyaki
chicken wings, and even a scrumptious cheesecake  in your slow cooker, you’ll definitely be glad
that you didn’t shove it into the back of the pantry. With these tips and tricks, you can not
only save energy and stay lean, but have a much more enjoyable summer this year.

Yogurt Dessert with Probiotic Benefits

Yogurt Dessert with Probiotic Benefits

    The market has many probiotic supplements. We all know that the bacteria in yogurt can be beneficial to our digestive system, and even help to alleviate the symptoms of Crohn’s disease or Irritable Bowel Syndrome (IBS).  The benefits of  probiotics can also be added to your diet for a fraction of the cost.
    Eating a small container of yogurt a day for the probiotic benefits can become dull and repetitive. Sure, yogurt is delicious and good for you, but most of us want a bit of variety. It’s much easier to stick to a diet when there’s a range of selections to choose from. Believe it or not, you can hold on to the benefits of yogurt by adding it to some easy and delicious recipes. We should mention that when heat is applied to yogurt, you will lose the probiotic benefits. If you want to retain them, be sure to find and use recipes that do not require heat. The very same goes for freezing and dehydrating yogurt, so keep that in mind when you’re hunting the web for excellent recipes.
    One very simple and tasty recipe is the No-Bake Yogurt Cheesecake. Here’s what you’ll need:

What You’ll Need:

Large strainer
Paper towels
Large mixing bowl
8”-9” Springform pan





Ingredients:

Crust

    •    3/4 c. graham cracker crumbs
    •    2 tbsp. melted butter
    •    1 tbsp. sugar

Filling

    •    2 (32 oz.) of your favorite probiotic vanilla yogurt
    •    1 c. 10 x sugar

Topping

    •    2 ripe peaches, thinly sliced
    •    Apricot preserves
    •    1/2 pt. fresh strawberries or raspberries

Directions:

    •    With 3 layers of paper towels, line the large strainer.

    •    Place over large mixing bowl and scrape the vanilla yogurt in. Cover and let stand in refrigerator for 24 hours. The yogurt will be very thick.

    •    Mix crust ingredients together and press evenly over the bottom of the 8”-9” inch Springform pan. Cover and chill until firm for 1 hour.

    •    Mix drained yogurt with 10x sugar and spoon into chilled crust. Cover and chill for at least 2 hours, but overnight would be best.

    •    Remove sides of pan and arrange peaches around edges. Melt the apricot preserves and brush over peaches. Mound raspberries or strawberries in center.

This tasty dessert, again with your favorite yogurt, serves 8 and is only around 360 calories and 7 grams of fat. This is one very delicious recipe that allows you to enjoy your yogurt and still receive the benefits of a healthy diet.

EGGS with SOLDIERS!

When is an egg not an egg?
when it is served with soldiers!
As a child, i would have a soft boiled egg with strips of buttered bread or toast for dipping - my American son-in-law never heard of boiled eggs with soldiers (and he was a soldier!) so here is my take on the family tradition!

Soft-Cooked Eggs
Serves 4

For this recipe, be sure to use large-sized eggs that have no cracks and are cold from the refrigerator. Shaking the raw eggs may seem like an old wives tale, but after cooking hundreds of eggs – both shaken and unshaken - I am convinced that this technique centers the yolks, which ensures even cooking.
 The minute rest off heat prevent the cold eggs from cracking.
Briefly running the eggs under cold running water prevents the yolks from over-cooking; do not omit this step.
You may use this cooking method for fewer than four eggs without altering the timing.
I recommend serving these eggs in eggcups, with buttered toast for dipping, ( we call this soldiers!!)

4 large eggs

1. Bring 1 inch water to boil in large saucepan over high heat.
 Working with one egg in each hand, grasp egg at top and bottom, and shake vigorously for 15 seconds, until inside of egg sloshes within shell. Place eggs in steamer basket. Transfer steamer basket to saucepan, cover, remove pan from heat and let stand 1 minute.

2. Return pan to medium-high heat and cook, covered, for 7 minutes exactly.

3. Transfer steamer basket to sink and run cold water over eggs for 30 seconds, moving steamer if necessary to make sure that all eggs are cooled. Serve immediately.

Dacquoise

An impressive dessert composed of complementary flavors and textures. This chocolate dacquoise serves a large party and it can be prepared up to two days in advance, making it perfect for the holidays.
  This recipe was sent to me and i have not tried it yet.- if anyone does please leave a comment!
Chocolate Espresso Dacquoise
Serves 8 to 12

While this recipe may seem daunting it can be easily broken into components that can be prepared in advance. Use a rimless baking sheet or the back of an overturned rimmed baking sheet to bake the meringue. Misting the raw meringue with water seems counterintuitive, but it prevents the top layer of the meringue from separating, which yields a more cohesive cake. To skin the hazelnuts, simply place them in a clean kitchen towel after toasting, while they are still warm, and rub gently. We recommend using Ghirardelli Bittersweet Chocolate Baking Bar with 60% cacao for this recipe.

Meringue
¾ cup blanched sliced almonds, toasted
½ cup hazelnuts, toasted and skinned
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup (7 ounces) sugar
4 large egg whites, at room temperature
¼ teaspoon cream of tartar

Buttercream
¾ cup whole milk
4 large egg yolks
1/3 cup (2 1/3 ounces) sugar
1 ½ teaspoons cornstarch
¼ teaspoon salt
2 tablespoons Amaretto (optional)
1 ½ tablespoons instant espresso powder
16 tablespoons unsalted butter, softened

Ganache
¾ cup heavy cream
2 teaspoons corn syrup
6 ounces bittersweet chocolate, chopped fine

1 cup blanched sliced almonds, toasted
12 whole hazelnuts, toasted and skinned

1. For the Meringue: Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and permanent marker, draw 13-inch by 10 ½ -inch rectangle on piece of parchment. Grease baking sheet and place parchment on it, ink side down.

2. Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add ½ cup sugar and pulse to combine, 1 to 2 pulses.

3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add remaining ½ cup sugar and continue to whip until glossy and stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg white in two batches. With offset spatula, spread meringue evenly into 13-inch by 10 ½ -inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake 90 minutes. Turn off oven and allow meringue to cool in oven for 90 minutes. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept, tightly wrapped, for up to 2 days)

4. For the Buttercream: Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add ½ of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. (Pastry cream will not be perfectly smooth.) Cover and refrigerate until set, at least 2 hours and up to 24 hours.

5. Stir together espresso powder and Amaretto; set aside. In stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 1 to 2 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add espresso mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl as needed.

6. For the Ganache: Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon.

7. To Assemble: Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle sawing motion, trim edges of meringue to form 12- by 10-inch rectangle. Discard trimmings. Gently cut rectangle into four 3- by 10-inch rectangles. If any meringues break during cutting use them as middle layers. Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread ¼ cup ganache evenly over surface of each of meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.

8. Using offset spatula, spread top surface of remaining meringue rectangle with ½ cup buttercream. Invert one ganache-coated meringue and place on top of buttercream and press gently to level. Repeat spreading meringue with ½ cup buttercream and topping with inverted ganache-coated meringue two more times. When last ganache-coated meringue is in place, spread half of remaining buttercream to lightly coat sides of cake. Then use remaining buttercream to coat top of cake. Smooth sides and top of cake until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assemble cake may be wrapped tightly in plastic wrap and refrigerated for up to two days.)

9. Warm remaining ganache in heat-proof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. Place assembled cake on wire rack set in rimmed baking sheet. Pour ganache over top of cake. Using offset spatula spread evenly over top of cake, letting it flow down sides. Spread ganache evenly over sides (top must be completely covered, but some small gaps on sides are okay).

10. Garnish top of cake with toasted hazelnuts. Hold cake with 1 hand and gently press sliced almonds onto sides with other hand. Chill for at least 3 hours and up to 12 hours. Cut into slices and serve. For best results, slice with sharp knife that has been dipped in hot water and wiped dry before each slice.

Quik Stik Lite Lemonade - product review

Product review

 

A really good alternative to water or soda. We are trying to loose weight and need to drink often so this makes a change from water

With the Sqwincher "Lite" Qwik Stik, you can enjoy the great taste you expect from Sqwincher available without any carbohydrates or calories in these convenient, single-serve pouches. Just tear open the handy pouch, add to your favorite 20 oz. bottled water, shake the bottle gently and enjoy all the benefits of Sqwincher "Lite". A perfect solution for diabetics or anyone who monitors their overall daily intake of carbohydrates and calories. "Lite" contains the same electrolyte content as regular Sqwincher (high in potassium and low in sodium to aid the body in replenishing essential elements lost to heat stress and fatigue) without carbohydrates or sugars.

• Sqwincher helps prevent dehydration and lost work time by enabling the body to quickly absorb replacement minerals
• Simply tear open the Qwik Stik and add to a 20 oz. bottle of water
• Zero carb / zero calorie formula
• Single-serve Sqwincher Lite pouches are easy to store and transport
• 
  

Garibaldi Biscuits

I am yearning for these biscuits - i must have ate a zillion kilos of them as a child....difficult to find in the states...
The Garibaldi biscuit consists of currants in a plain biscuit, best enjoyed with tea or coffee. They are also called dead fly biscuits, because the currants resemble dead flies!!They consist of a dry, not too sweet dough, a shiny glazed top,  squashed currants and the brilliant device of leaving strips of five biscuits joined together, like perforated cardboard. This biscuit is named after Giuseppe Garibaldi, an Italian general and leader in the fight to unify Italy. It was first manufactured by Peak Freans in 1861 after Garibaldi visited England.

I actually found them for sale here in the Vermont Country Store

Had a shot at making them....not quite the same thing but they will do for now!

Ingredients:

7oz plain flour
1oz cornflour
2oz caster sugar
pinch of salt
2oz butter
1 egg yolk
a little milk
4oz currants
egg white to glaze

Method:

Preheat oven to 400°F and prepare a baking sheet. Sift the flour and cornflour into a bowl with the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs.

Squash the currents with a fork

Add the egg yolk and mix to a stiffish dough with sufficient milk. Turn out onto a floured surface and roll out thinly to a long thin rectangle. Trim the edges square and sprinkle one half of the dough evenly with currants.

Fold over the dough and press the edges together. Roll with a floured rolling pin to about ¼ inch thick, cut into convenient squares or rectangles and brush with egg white to glaze. Prick with a fork to make the little holes.

Place on the baking sheet and bake for 15 minutes until golden brown.

Easter Treats - FIGOLLI!

Figolli are Traditional Maltese almond Pastries baked for Easter. They consist of pastry figures filled with a ground almond mixture and covered with royal and glace icing. The traditional shapes are men, women, fish, lamb and baskets but nowadays you can also find heart shape, butterflies, rabbits and cars. The human shapes usually have paper faces stuck on to the icing.  They are decorated with glace icing and royal icing and finished off with a chocolate egg stuck in the middle.


My Grandma had metal forms that she would use to cut out the forms, or even bake the forms in. They were made by a local metal worker and could be bought at the market or some specialty stores. I don't think it is possible to buy them any more but I still have a couple of them and they allow you to make the Figolli almost like a small low pie.

PASTRY

yields approx 4-5 depending on the size of your shapes

14 oz self raising flour+ 1 teaspoon baking powder,sifted

6 oz margarine,

rind of a large lemon,grated

4 tbs sugar,

2 eggs, beaten

and a little fresh milk to bind if necessary.

Make Pastry

Mix the dry ingredients, add the margarine, eggs and milk if necessary - work to a smooth dough.

FILLING

20 oz ground almonds,

8oz icing sugar+12 oz sugar or 20 oz icing sugar,

1egg+1yolk,

juice of 1/2 lemon,

1 tbs brandy.

Mix all in one stage and allow to chill for at least 1 hour in the fridge.

MAKING THE FIGOLLI
Heat oven to 325F.

Roll out a piece of pastry until it is 1/2 inch thick on a well-floured surface.

Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches).

You need two cut-outs for each Figolla.

Spread the filling on one of the cut-outs.

Place the other cut-out on top and press the edges to seal.

Brush the top of the Figolli with the beaten egg.

Bake until the Figolla turns to a golden colour.

Let the Figolla cool down and then decorate with coloured icing.

You can also cover with chocolate.

Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Figolli can be really elaborate - with cut out pictures, richly decorated etc etc - I prefer the iced ones - with the Easter egg on top!

Meatloaf

Meaty meatloaf! great cold in a sandwich!

Serves 8

Meatloaf
2 tbs butter
1 onion, chopped fine, 1 cup
6 ounces white mushrooms, trimmed and sliced thin
1 tbs tomato paste
½ cup low sodium chicken broth, plus 3 tablespoons
2 garlic cloves, minced
2 large eggs
2 tablespoons soy sauce
1 tablespoon unflavored gelatin
½ slice hearty white sandwich bread with crusts, torn into pieces
1/3 cup minced fresh parsley
2 teaspoons Dijon mustard
¾ teaspoon pepper
½ teaspoon dried thyme
1 pound ground pork
1 pound 85 percent lean ground beef

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed brown sugar

1.  For the Meatloaf: Adjust oven rack to middle position and heat oven to 350 degrees. Fold heavy-duty aluminum foil to form 9 by 5-inch rectangle. Center foil on wire rack set in rimmed baking sheet. Poke holes in foil with skewer (about half an inch apart). Spray foil with nonstick cooking spray.
2.  Melt butter in large skillet over medium heat. Add onion and mushrooms; cook, stirring occasionally, until beginning to brown, 10 to 12 minutes. Add tomato paste and cook, stirring constantly, until browned, about 3 minutes. Reduce heat to low, add 3 tablespoons broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom mixture to large bowl to cool.
3.  Whisk eggs, ½ cup chicken broth, and soy sauce together in bowl. Sprinkle gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.
4. Process sandwich bread in a food processor until finely ground, yielding 1/3 cup breadcrumbs.  Add cooled mushroom mixture, softened gelatin mixture, parsley, Dijon, pepper, and dried thyme to breadcrumbs and pulse 10 times, until mushrooms are finely chopped, scraping down bowl as necessary. Return to large bowl.  Add pork and ground beef and mix well using hands to evenly combine.
5.  Transfer meat mixture to foil rectangle and shape into 9 by 5-inch loaf using wet hands. Bake meatloaf until thermometer registers 155 degrees, 75 to 90 minutes.  Remove meatloaf from oven and turn on broiler.

6.  For the Glaze: While meatloaf cooks, combine all ingredients in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.
7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and begins to brown at edges, about 2 minutes.  Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer.  Let meatloaf cool about 20 minutes before slicing.

Apple cake

A French Style Apple Cake with tender yet not pulpy apples, in a creamy, custard-like base, topped by a light, cakey top, and a crisp crust.

French Apple Cake
Serves 8 to 10

Note: The microwaved apples should be pliable but not soft when cooked. To test, take one apple slice and try to bend it. If it snaps in half, microwave for an additional 30 seconds and test again

1 ½ pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced thin crosswise
1 tbs Calvados
1 tsp lemon juice
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1 cup (7 ounces) plus 1 tablespoon sugar
½ tsp salt
2 tsp baking powder
1 cup vegetable oil
1 cup whole milk
1 tsp vanilla extract
1 l egg
2  egg yolks
Icing sugar / confectioner’s sugar for serving

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch spring-form pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with foil. Place apple slices into microwave-safe pie plate, cover, and microwave for 3 minutes, until apples are pliable and slightly translucent. Toss apple slices with lemon juice and Calvados, and allow to cool for 15 minutes.

2. Whisk 1 cup flour, 1 cup sugar, salt, and baking powder together in bowl. Whisk whole egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

3. Add egg yolks to batter and whisk. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using a  spatula, spread batter evenly to pan edges and smooth surface.

4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon sugar evenly over cake.

5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 ¼ hours. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioner’s sugar, cut into wedges, and serve.