Merry Christmas with a Spanish Twist!

My best friend moved to Madrid this year. Although I miss her, she has inspired me to indulge my love of all the cuisines of Spain. Over Thanksgiving, I made tapas for a very small gathering and it was fabulous! Not only did it simplify the holiday, but everyone could partake in whatever they wanted! Perfect! There is one tapa I make over and over, "Piquillo Peppers Stuffed with Goat Cheese!" Not only is it easy and delicious, but it reminds me of Santa hats! So cute!

Piquillo Peppers Stuffed with Goat Cheese

Serving size is 2 peppers per person

Ingredients:

2 tablespoons finely diced shallots

1 scallion (white part only), thinly sliced

1 1/2 teaspoons aged Spanish sherry vinegar

1 can (13.75 ounces; 16 peppers) piquillo peppers, drained

3 ounces low fat soft goat cheese (I use full fat!), softened (I don't measure the cheese. Just fill each pepper until full.)

Olive oil

1 teaspoon chopped fresh parsley

1/2 teaspoon chopped fresh thyme

Directions:

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Set aside.

Slice open the top of each pepper to create a pocket. (I've never bought piquillo peppers that weren't already sliced at the top, making this step unnecessary.)

Spoon the cheese into peppers, dividing it equally among them.

Heat a large frying pan over medium heat. Add enough olive oil to coat the bottom of the pan. Cook the peppers, flipping once, until the cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with the parsley and thyme. Drizzle dressing over peppers and serve.

Slightly adapted from Jose Andres.

"The Twelve Days of Christmas" and an Outstanding Coffee Cake!

Don't ask me why, but every time I make this "Cranberry Pear Coffee Cake," it always makes me think of "a partridge in a pear tree," from "The Twelve Days of Christmas." I read an interesting article by a man simply known as Chuck, who apparently did a lot of research regarding the origins and meaning of the song. I'll try to simplify what I read: "The Twelve Days of Christmas" evolved out of the popular culture of the Middle Ages and Tudor England, and is believed to be of French origin. It was sung and altered for over two centuries before finally being published to the version we know now. There is some belief that the song is littered with Christian symbolism (e.g., the partridge in a pear tree symbolic to Christ on the cross) to secretly teach children the faith when Catholicism was illegal in England. However, during the holiday season, beginning on Christmas Day, elaborate feasts, dancing, music, and partying were a big part of the holiday. Birds in particular were the preferred entree at that time, explaining why the first seven stanzas of the song involve different types of birds. I'll break down the song now:

On the first day of Christmas, my true love gave to me, a partridge in a pear tree. - partridges and pears common in England during the holidays, popular main course;

On the second day...., two turtle doves, - symbol for love and peace, given to be pets and show admiration;

On the third day...., three French hens, - reference to three main varieties of French chickens at the time (remember French origin), the Crevecoeur, Houdans, and the La Fleche, I'm sure all quite tasty;

On the fourth day...., four calling birds, - reference to "colly" or "collie" birds, (aka., blackbirds) which were plentiful and common food at the time;

On the fifth day...., five golden rings, - reference to ring-necked pheasants, (aka., golden birds) usually served to nobility at that time;

On the sixth day...., six geese a-laying, - common barnyard fowl at the time, kept to slaughter or collect eggs, and is still a traditional Christmas entree;

On the seventh day...., seven swans a-swimming, - associated with royalty and even eaten by royalty, in fact, by law (The Act of Swans, passed in 1482) any unmarked swans (nicks in the bill) were automatically property of the crown;

On the eighth day...., eight maids a-milking, - basically, code for "a roll in the hay" with an unmarried  maiden. They had to find a husband somehow!;

On the ninth day...., nine ladies dancing, - reference to noble ladies tearing up the dance floor;

On the tenth day...., ten lords a-leaping, - reference to leaping dancers (called morris dancers) who performed leaping dances between courses;

On the eleventh day...., eleven pipers piping, - common professional musicians at the time, not only in Scotland, but in England and France as well; and finally,

On the twelfth day...., twelve drummers drumming, - on the last day of the Christmas celebrations, known as the Twelfth Night, drummers were used in combination with trumpets, to announce the serving of the next course, especially the final dessert of "Kings' Cake," still made for Mardi Gras in the US.

So, now you can sing the song and actually know what it means while you make this exceptional coffee cake, loaded with tangy cranberries, sweet pear, and finished with a brown sugar topping! Perfect for early holiday mornings (kids!!!) along a nice strong cup of coffee!

Cranberry Pear Coffee Cake

Serves 6-8, *You will need a food processor for this recipe!

Ingredients:

For the topping

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1 tablespoon butter

1 firm ripe pear, cored

For the cake

1/2 cup sour cream

1/4 cup butter, softened

1/2 cup sugar

1 egg

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup cranberries

Directions:

Preheat the oven to 350 degrees and grease and flour a 8 or 9" round cake pan.

For the topping

Process the brown sugar, flour, cinnamon, and butter in a food processor until crumbly, about 10 seconds. Set aside. Using a slicing disc, slice the pear (may have to cut to fit in the feed tube, don't worry, it won't matter what the slices look like!). Set aside.

For the cake

Remove the slicing disc and insert the multipurpose blade. Add the sour cream, butter, sugar, and egg. Process to mix well, about 20 seconds, scraping down the sides of the bowl after 10 seconds, if necessary. Add four, baking powder and soda. Process until just combined, about 10 seconds. Add the cranberries. Pulse 10 times, about 1 second each time, until coarsely chopped.

Spread the batter in the baking pan. Arrange the pear slices over the batter. Sprinkle the topping over the pears. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

*You can make this coffee cake the night before, cover, refrigerate, and rewarm, uncovered, in a warm oven the next morning!

Turkey is NOT from Turkey!

Around 1519, conquistador Hernando Cortez returned to Spain with a bird introduced to him by the Native Americans of Mexico. The peculiar bird confused all of Europe. The French thought it was from India and so named it dindon, from Poulites d'Inde. The Germans, Dutch, and Swedes agreed that the bird was Indian, they named it kilcon after Calcutta. By the time the trend reached England, rumor had it that the bird was from Turkey, and so that became its name. However, the Wild Turkey is native to the forests of North America, and the Ocellated Turkey is native to the forests of the Yucatan Peninsula. 

So, what better cuisine than that of Mexico to utilize your leftover turkey? In fact, I roast a turkey every year just to make these delicious enchiladas! Everyone I've ever given this recipe to makes these after Thanksgiving, every year! Serve with refried beans, leftover corn souffle (which I always have after Thanksgiving), a big green salad perked up with orange segments, sliced red onions and sliced avocados. Beer and/or sangria, chips, salsa and guacamole round out the meal. Enchiladas buena!

The Great After-Thanksgiving Turkey Enchiladas

Serves 6

Ingredients:

For the sauce
3 tablespoons canola oil
1 1/2 cups finely chopped onions
1, 28-oz can enchilada sauce
5 plum tomatoes, seeds removed and finely chopped
1 1/2 teaspoons finely chopped canned chipotle chiles
1/2 cup chopped fresh cilantro

For the enchiladas
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese (divided into 1 1/2 cup and 1/2 cup)
3/4 cup sour cream
1/4 cup finely chopped onions
1/2 cup chopped fresh cilantro
1/2 canola oil
12, 5-6" corn tortillas

Directions:

Heat 3 tablespoons oil in a large saucepan or soup pot over medium heat. Add 1 1/2 cups onions and saute until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Bring to a boil, then reduce heat to a simmer. Cover; simmer 20 minutes, stirring often. Remove from the heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper.

Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro. Season with salt and pepper.

Preheat oven to 350 degrees. Heat 1/2 cup canola oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. (Don't fry them!) Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13x9x2" baking dish. Making one at a time, spoon 1/4 cup turkey mixture in the center of each tortilla. Roll up tortilla and arrange seam side down in baking dish. When all the enchiladas are nestled in neatly, spoon 2 1/2 cups sauce over the enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in a saucepan over medium-low heat. Transfer to a sauceboat. Serve enchiladas, passing sauce separately. Delicioso!

History of the turkey from bigsiteofamazingfacts.com. Recipe from Bon Appetit.

Happy Thanksgiving and a Twist on Traditional Stuffing!

This year for Thanksgiving, my husband is going to smoke a turkey breast and ham, instead of roasting a traditional whole turkey. (Sorry neighbors, the smoke will be flowing!) Not only does this provide the option of turkey and/or ham, it allows me to use my oven for all the sides and desserts sans turkey! YES! So, while my Thanksgiving feast is straying from tradition, so is the stuffing. I first saw this recipe in the October 2013 issue of Real Simple for "Mushroom and Gruyere Bread Pudding" and just had to try it. After all, it has all my favorite things: mushroom, leeks, and cheese. Mmm! It was so stunningly delicious that I knew I would be making this savory delight again for Thanksgiving! In addition, it allows me to deplete all the random pieces of baguettes that I always have lurking in my freezer! So, why not throw tradition to the wind (along with some smoke), and mix things up with this exceptional recipe!

Mushroom and Gruyere Bread Pudding

Serves 6

Ingredients:

2 tablespoons olive oil

4 leeks (white and light green parts only), cut into half-moons (see Techniques for more about leeks.)

10 ounces cremini mushrooms (aka., baby bellas), trimmed and sliced

Kosher salt and freshly ground black pepper

3 large eggs

2 cups half-and-half

1/2 pound country bread, cut into 1" pieces (about 5 cups) (I use crust-less baguettes.)

4 ounces Gruyere cheese, grated (about 1 cup)

2 tablespoons chopped fresh chives

Directions:

Heat oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing frequently, until the mushrooms are tender, 3-4 minutes more. Transfer to a bowl and let cool slightly.

Whisk together the eggs, half-and-half, and 1/4 teaspoon each salt and pepper in a large bowl. Add the bread, Gruyere, and mushroom mixture and mix to combine.

Transfer to an 8" or other 2 quart baking dish. Cover with foil and bake until the edges are set but the center is slightly wobbly, 20-30 minutes. Uncover and bake until browned, 20-25 minutes more. Sprinkle with the chives before serving.

What else am I serving?

Cranberry Chutney with Orange and Ginger

Morton's Mashed Potatoes

Tom Colicchio's Pan-Roasted Carrots

Boursin Creamed Spinach

and for dessert:

Traditional Pumpkin Pie and Chocolate Ganache Cake

Italian Thanksgiving for 8

If you've ever made a traditional Thanksgiving dinner, you know it's a lot of work. And if you only have one oven, as I do, it really creates a challenge timing everything perfectly. Add relatives and it's enough to bring tears! But guess what? You don't have to roast a whole turkey, when you can make "Turkey Osso Bucco". I know traditional osso bucco uses veal shanks, but it is a wonderful method of preparing turkey, as well. The turkey is braised with vegetables, fresh herbs, wine, and stock, then topped off with an aromatic gremolata. Trust me, this recipe tastes as good as your house will smell! No one will miss the often bland roast turkey! To make it a complete holiday meal, I would start with an antipasto platter, then serve it with a simple green salad, risotto or polenta, or even mashed potatoes, and plenty of crusty bread to mop up the amazing sauce! Chardonnay and Sauvignon Blanc would compliment it nicely. End it with a slice of pumpkin pie and you'll have a unique and memorable Thanksgiving, with a lot less trouble!

Turkey Osso Bucco

Serves 8

Ingredients:

1 half-breast of turkey, cut into 4 pieces (ask your butcher)

2 turkey thighs (or 6 thighs, if you don't want to use the turkey breast, thighs will ensure it is moist and flavorful)

Kosher salt and freshly ground black pepper

1/3-1/2 cup all-purpose flour, for dredging

Canola oil, enough to coat the bottom of your pan

1 onion, finely diced

2 carrots, peeled and finely diced

2 celery stalks, finely diced

1 generous tablespoon tomato paste (I buy Amore Tomato Paste in a tube - great invention!)

1 cup dry white wine (I use Madiera - I love it with turkey and think it adds better flavor than white wine)

4 cups low-sodium chicken broth (or less depending on the size of your pan, see below)

1 large fresh rosemary sprig

2 large fresh thyme sprigs

2 bay leaves

2 whole cloves

Gremolata

1/4 cup chopped fresh flat-leaf parsley

Zest of 1 lemon

2 garlic cloves, minced

1 teaspoon minced fresh rosemary

Pinch of salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper, then dredge in the flour, shaking off any excess.

In a heavy roasting pan or any oven-safe pan large enough to fit the turkey pieces in a single layer, heat enough oil to cover the bottom of the pan, over medium/medium-high heat. Add the turkey and brown on both sides. Transfer to a plate and reserve.

To the same pan, add the onion, carrot, and celery. Season the vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaves, and cloves to the pan. Bring to a boil, then cover the pan with lid (if it has one) or cover tightly with foil and transfer to the oven. Braise until the turkey is fork tender, about 1 hour and 45 minutes, turning after 1 hour.

When the turkey is almost done, combine the gremolata ingredients in a bowl with fingers. Slice the turkey (it's so tender, it usually falls off in pieces) and arrange in shallow serving bowls. Season the sauce to taste with salt and pepper (go very light on the salt, because the gremolata is salty), and ladle some over each serving. Sprinkle each serving with a large pinch of gremolata.

Recipe adapted from Giada's Kitchen by Giada de Laurentiis.

Savor the best of summer!

With autumn quickly arriving, I had to post this delicious and stunning recipe for Arugula, Peach and Piquillo Pepper Salad with Goat Cheese. Sliced peaches, strips of ruby red piquillo peppers, diced red onion, crumbled goat cheese all tossed with peppery arugula and creamy balsamic dressing. This beautiful salad shows that things that grow together go together. I found this dead simple recipe from forageddish.com. Go buy some peaches!

Arugula, Peach and Piquillo Pepper Salad with Goat Cheese

Serves 4

Ingredients:

1 pound baby arugula

2 ripe peaches, sliced thin

1/2 cup roasted piquillo peppers, diced (I like strips better. I buy Roland brand piquillo peppers that are sold in cans.)

1/3 cup soft goat cheese, crumbled

1/4 cup red onion, finely diced

Creamy Balsamic Dressing (I use Briannas brand Creamy Balsamic Dressing.)

Directions:

In a large salad bowl, combine arugula, sliced peaches, peppers, and onion. Sprinkle goat cheese over top. 

Just before serving, drizzle with balsamic dressing to taste.

Yum!

*Tips: Use a melon baller to remove the discolored area around the pit of the peaches, for aesthetics! If you haven't tried piquillo peppers before, they are not hot, more fruity. Don't be afraid!

What I learned from "The City of Brotherly Love!"

Years ago, in my Environmental Consultant days, I lived outside Philadelphia and worked primarily in New Jersey and New York, the holy grail of contamination and East Coast style pizza! It was then that I fell in-love with the East Coast classic, "White Pie." The white pie is a pizza covered in roasted garlic, mozzarella, ricotta, salt and pepper, and a drizzle of olive oil; not to be confused with "Pizza Bianca," which is plain dough, baked with olive oil, rosemary, and Kosher salt, a Roman classic. I don't live on the East Coast anymore, so I had to create my own recipe for a white pie, which is pretty close to the original! If you love garlic, you'll love this pizza!

White Pie

Makes 1 large pizza

Ingredients:

1/2 recipe My Basic Pizza Dough

1 head roasted garlic, see Techniques

8 ounces grated mozzarella cheese, use the best quality you can get

About 5 ounces whole milk ricotta cheese, use the best quality you can get

Salt and freshly ground black pepper

Olive oil, for drizzling

Directions:

Prepare pizza dough. Preheat oven to 500 degrees with rack on the lowest setting. When the dough is ready, roll it out as thin or as thick as you like it. Place it on an oiled baking sheet. Drizzle with a glug of olive oil and spread the roasted garlic across the dough with the back of a spoon, leaving room for the crust. Top with the grated mozzarella and dollops of the ricotta. Sprinkle with a generous pinch of salt and a few grinds of black pepper. Bake according to My Basic Pizza Dough instructions. When done, add a drizzle of olive oil and allow to cool slightly, for the best flavor. Enjoy!

Crab Cakes for a Homesick Texan

Concluding my series of recipes, paying homage to my recent Texas road-trip, I must mention Texas's extensive gulf coast of 372 miles! That is more coast than any other state, with the exception of Florida, Alaska, and California! This beautiful shoreline along the Gulf of Mexico is brimming with such shellfish as shrimp, blue crabs, and oysters, and fish, such as red snapper, black sea bass, grouper, mackerel, and marlin, just to name a few! Considering that not everyone has access to stellar fresh seafood (like me, unfortunately), I'm going to share my favorite recipe for "Mexican Crab Cakes with Jalapeno Aioli!"

These crab cakes are exceptional, loaded with jumbo lump crab meat (which can be purchased at almost any grocery), elevated with the fiery habanero chile, and adorned with a delicious jalapeno aioli! Remember that habanero chiles are HOT!!! So, be careful not to touch your eyes, nose, etc., or better yet, wear gloves! A simple green salad or Tri-Color Salad with Lime-Honey Vinaigrette makes a nice accompaniment. So, whenever I feel homesick for some excellent Texas seafood, I always make these, and I feel better!!!

Mexican Crab Cakes with Jalapeno Aioli

Serves 4-6

Ingredients:

For the Jalapeno Aioli
1 jalapeno chile, seeded (optional)
1 tablespoons fresh squeezed lime juice
1 cup mayonnaise
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 teaspoon Kosher or sea salt, more or less to taste
1/4 teaspoon freshly ground black pepper

For the Crab Cakes

1 pound jumbo lump crab meat

1 habanero chile, seeded (optional), chopped

2 teaspoons fresh squeezed lime juice

2 teaspoons fresh cilantro, chopped

3 teaspoons bread crumbs

1 egg

2 teaspoons mayonnaise

1/2 teaspoon Kosher or sea salt, more or less to taste

1/4 teaspoon freshly ground black pepper, more or less to taste

1 tablespoon butter

1 tablespoon olive oil

Directions:

For the Aioli

Place all the ingredients in a food processor and process until smooth. Refrigerate until ready to use.

For the Crab Cakes

Combine the crab meat, habanero, cilantro, breadcrumbs, mayonnaise, egg, and lime juice in a large bowl. Season with salt and pepper. Form 4-6 crab cakes, depending on how chubby and big you want them. You can prepare them in advance and keep them refrigerated for up to 2 days.

Heat a large skillet (non-stick is nice here) over medium-high heat, melt 1 tablespoon of butter into 1 tablespoon of oil. Once it starts to sizzle, add as many crab cakes as will fit without being crowded. Cook 3 minutes per side, or until golden.

To Serve

Top each crab cake with some of the jalapeno aioli and sprinkle with some freshly chopped cilantro. Nice!

This recipe, created by Chef Alfredo Solis of Ceiba Restaurant in Washington, DC, comes to me from Pati Jinich of Patis Mexican Table. Thanks Pati, I owe you one!

Celebrate Father's Day with Michael Symon's Grandma

Father's Day is almost here, and I don't know of one dad who when asked what he wants for Father's Day doesn't reply, "Nothing." I guess I can understand getting a gift that he probably doesn't want and probably pays for isn't that exciting. Unless your dad's a golfer, a sci-fi collector, or is really into ties, it makes celebrating them difficult. While dad doesn't want to pay for a trip to the Mediterranean, he would love a manly meal from the grill with some Greek flair. I've got the recipe for you - Michael Symon's "Yiayia's Smoked Pork Ribs!"

While I love my recipes for Memphis-Style Spare Ribs and Best Barbecue Ribs, these Greek-style ribs seem a little "lighter" and provide a new twist on classic barbecue. While Michael recommends cooking the ribs wrapped in foil, I think it's easier to cook them over a drip pan, rotating them occasionally. In addition, the combination of spices, herbs, and honey make these ribs truly memorable. I like to serve them with a Greek salad, loaded with tomatoes, olives, cucumber, and feta cheese. Yum! A wonderful starter (although not Greek) would be Bacon-Wrapped, Jalapeno and Cheese-Wrapped Shrimp. After all, you'll have the grill going anyway, and I guarantee any dad will flip for these spicy/cheesy shrimp!

Yiayia's Smoked Pork Ribs

Serves 4

Ingredients:

For the Rub

1 tablespoon garlic salt

2 teaspoons smoked paprika

2 teaspoons toasted and ground coriander seeds

Pinch of kosher salt

1 tablespoon dried oregano

2 racks spare-ribs, preferably St. Louis style cut, if possible (I cut them in half so they fit on my Weber.)

Juice of 1 lemon

For Barbecuing

3-4 handfuls applewood chips, soaked in water

1 aluminum roasting pan, to go under the ribs while on grill

For the Glaze

1 tablespoon honey

1 tablespoon red wine vinegar

1 garlic clove, minced

1 teaspoon fresh oregano

1 teaspoon fresh thyme

For the Garnish

1 lemon, cut in half

Sea salt

1 tablespoon fresh oregano

1 tablespoon extra virgin olive oil

Drizzle of honey

Directions:

The day BEFORE you plan on cooking the ribs:

Mix together the dry ingredients to make the rub. Squeeze the lemon juice all over the ribs and then coat all sides with the rub, making sure to distribute evenly. Cover the ribs and refrigerate overnight.

When you're ready to barbecue the ribs:

Whisk together the glaze ingredients, set aside. Prepare a charcoal grill for barbecuing over medium-low heat (300-350 degrees).

Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the wood chips on the coals. Place the ribs on the grill rack over the drip pan.

Cover and grill and smoke the ribs, rotating them every 30 minutes or so (the ribs along the outside will cook faster, so it's good to rotate to the inside, etc.) and adding more wood chips, more coals, and more water to the drip pan as needed.

After the first hour, brush the glaze on top of the ribs. Continue to cover, grill, and smoke the ribs until they are tender and a toothpick can easily be inserted between the ribs, about 2 1/2-3 hours. 

Just before the ribs are done cooking, grill the lemon halves flesh-side down until nicely marked and slightly soft, 3-5 minutes.

When the ribs are done, let them rest on a cutting board, loosely covered with foil for 10 minutes. To serve, cut the ribs between the bones and garnish with the grilled lemon, sea salt, oregano, olive oil, and honey.

Recipe adapted from foodnetwork.

When in Rome!

Is there a better place than the Eternal City? Everyone should go at least once in their life. It is truly breathtaking and dripping with history. We checked into the Hotel Hiberia located in a palace in the historical center of Rome. The lovely gentleman at the front desk said, "I have given you a room with amazing views!" I thanked him and when we entered our room I was shocked to say the least! Not only did it have views of almost all of Rome's landmarks, it was a corner room with two windows, and the view from the bathroom was just as stunning! My daughter and I now joke that it will always be the best bathroom in the world! Haha!

After a long day of walking and enjoying la dolce vita, we were starving! I knew exactly what I wanted, one of Rome's four classic pastas, "Cacio e Pepe!" Cacio is a local Italian word meaning cheese from the Latin word caseus. So it's basically pasta with Pecorino Romano, black pepper and mixed with pasta water to emulsify into a mesmerizing sauce of simplicity. However, don't let the minimal ingredients fool you into thinking it's easy! It's all about technique and practice!

We ate at L'Hostaria Boschetto in the Monti District. With it's charming stone arches and everything porcini, I highly recommend visiting! I ordered the Tonnarelli Cacio e Pepe to see what all the fuss was. Verdict? Delicious! In fact, the couple next to us asked what I ordered and they nodded in satisfaction saying, "It is the best!"

Tonnarelli Cacio e Pepe from L'Hostaria Boschetto.

I've been testing every recipe out there to achieve the best version for the home cook. I tried one where you toast the pepper then simmer in pasta water, but found it unnecessary. One fidgety one that alternated heat from simmer to off, then on again, etc. only to have the cheese separate into a total disaster! Also, any recipe that calls for olive oil, cream, or anything else would have the Romans throw you in the Tiber River! Romans have an intense loyalty to their culinary traditions! In fact, one of Stanley Tucci's Searching for Italy shows featured a restaurant that used half Romano and half Parmesan in their Cacio e Pepe. Gasp! Turns out the Roman's refuse to eat there and it's just for tourists basically now.

After all my testing, I have decided that Katie Parla's "Cacio e Pepe Leonardo Vignoli," from her book Tasting Rome, is the best and easiest to achieve the desired result. While the pasta cooks, you add a ladle full of starchy pasta water to the grated cheese in a large bowl with the pepper and mix. When the pasta is cooked, transfer to the bowl, stirring constantly, adding leftover pasta water as necessary to achieve a smooth sauce. Remember the pasta will continue to absorb water so it's better to be a little more on the "wet" side. The classic pasta for Cacio e Pepe is tonnarelli, which I picked up while there. If tonnarelli is not available, buying a high quality spaghetti (not Barilla or Cervasi) is very acceptable. The strands should look a little scruffed up by the bronze dies to help the sauce adhere. Good luck!

*If you want to practice making a single serving use 3 oz pasta, 2 oz Pecorino, and 1/4 tsp black pepper!*

Simplest ingredients!

Cacio e Pepe di Leonardo Vignoli

Turned out great! Finally!

Serves 4-6 

Ingredients:

1 pound high quality tonnarelli or spaghetti

2 cups finely grated Pecorino Romano (I recommend purchasing Locatelli Grated Pecorino Romano. I am usually a stickler for freshly grated, but it's a very hard cheese!)

2 teaspoons freshly ground black pepper

*Do Not Add Salt except for the pasta water. Pecorino is Very Salty!*

Directions:

Bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.

Meanwhile, in a large bowl, combine 1 1/2 cups of the Pecorino Romano, the pepper, and a small ladle of pasta cooking water. Using the back of a large wooden spoon, mix vigorously and quickly to form a paste. (Personally, I have found that adding a regular size ladle of water or two and whisking to a cream soup consistency works just as well.)

When the pasta is cooked, use a large strainer to remove it from the cooking water and quickly add it to the sauce in the bowl, keeping the cooking water boiling on the stove. Toss vigorously, adjusting with additional hot water a tablespoon or two at a time as necessary to melt the cheese and to obtain a juicy sauce that completely coats the pasta.

Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.

Recipe from Tasting Rome, by Katie Parla and Kristina Gill.

*I like Chianti with this recipe.*

Wine Doors and Pizza Napoli 1955

I am recovering from Achilles tendonitis after visiting my beloved daughter in the Renaissance city, Florence. What a beautiful city that escapes the modern aesthetic, choosing to live in it's past of medieval and Renaissance history and breathtaking art. I last visited Florence 24 years ago, and I can say nothing has changed! As Emiko Davies says in her lovely cookbook Florentine, " In every nook and cranny, history seeps out onto the well-trodden stone streets and into the every day."

The first time I visited, I was just out of college, newly married, and surprise pregnant with my first daughter. Although it was very early, I was not able to enjoy the wine culture of Florence. Total bummer. Although, this time I was ready for a party and my 19 year old daughter was able to celebrate with me! Perhaps the best time I have ever had! 

I have to admit the weather was a little chilly and rainy the entire trip, with the exception of Rome (which I will post about soon). With umbrella up, I was surprised to stumble upon the most lovely wine door! Completely by accident! These small stone arch doors, which are supposed to mimic the noble Renaissance palazzos to which they are attached, sold wine to passerby's to help struggling aristocratic families sell wine from their vineyards. Brillante!

I happened to stumble onto the wine door on my way to Pizza Napoli 1955, located Via Dei Neri 73/R, 50122, Firenze, Italia. Tired, wet, and hungry, I was met with a chair to rest, glass of wine, and the BEST pizza I have ever had! The best part is that when my pizza de bufala arrived in all it's pillowy glory, it was heart shaped! So delicious! I highly recommend checking it out if you are ever able! Anyway, when I got home I searched how to shape a heart pizza! I still use my go to My Basic Pizza Dough and this video! Mine didn't turn out as good as Pizza Napoli, but they've got 67 years experience! Enjoy!

https://www.youtube.com/watch?v=3K0H0-hb9RY

(This is Pizza de Rossa, my daughter's favorite!)

Got Ham?

Sometimes it can be hard to get rid of that leftover Easter ham. Short of casserole-type dishes, which my family hates, pasta dishes, which my husband hates, sandwiches are the last option. However, I have come up with a superb recipe for "Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula." Imagine warm ham and melty Gouda, sweet caramelized onions, tangy Dijon mustard, and peppery arugula. Yum! It's so good that I've made them twice this week! All that's needed is a comforting bowl of soup, or your favorite chips, to complete this simple yet satisfying meal. I promise you will love it!

Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula

Makes 4 Sandwiches.

Ingredients:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 large yellow onions, halved and thinly sliced

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon brown sugar

8 slices good quality sandwich bread (I use an Italian style bread.)

Dijon mustard

Thinly sliced ham, enough for 4 sandwiches

4 slices smoked Gouda

Softened butter

4 handfuls arugula

Directions:

For the Caramelized Onions

In a large saute pan, heat the oil and butter over medium heat. When the butter stops foaming, add the onions, salt, and pepper. Stir well and reduce the heat to medium-low. Cover the pan and cook the onions, stirring occasionally, for 10 minutes. Remove the cover from the pan. Stir in the brown sugar and cook, stirring occasionally, until the onions are a deep golden brown, approximately 30 minutes. Taste and adjust the seasonings as needed. Place the onions into a bowl; set aside. (Don't bother washing out the pan.)

For the Sandwiches

Take 2 pieces of bread and spread a little Dijon mustard on each. Lay as much ham on one bread slice as you prefer. Top with a slice of smoked Gouda. Top the other bread slice with a quarter of the caramelized onions. Close the sandwich and butter one side. Repeat with the remaining sandwiches.

Heat the saute pan that you used for the onions over medium-low heat. Lay the sandwiches, butter-side down, in the pan. (You may have to do them in batches depending on the size of your pan.) Butter the other side of the sandwiches. Cover and let heat gently until just beginning to brown. Flip the sandwiches over, cover, and continue heating until just beginning to brown. Flip the sandwiches over again, raise the heat to medium, and let toast to golden brown. Turn the sandwiches over and toast the other side until golden brown. Remove the sandwiches to a cutting board. Just before serving, open each sandwich and place a handful of arugula inside. Close the sandwiches and cut on the diagonal, serve. 

Mmmmmm!

Rabbits, Eggs, and Simnel Cake

In ancient times, Easter was celebrated in honor of the spring or vernal equinox, symbolizing the end of winter (death) and the rebirth of life, as well as the importance of fertility. The word Easter is believed to have originated from the Anglo-Saxon goddess of dawn, Eostre, from whom "east" (where the sun rises), "Easter," and even the female hormone "estrogen" got its name. Eostre's feast day was held on the first full moon following the vernal equinox. Eostre's two symbols were the hare (one with a particularly high libido) and the egg, which symbolizes the possibility of new life.

In European folklore, when wild hares abandoned their nests, they were sometimes taken over by plovers, who would lay their eggs in them. The locals would then find the eggs in the bunny nests. Further, in the 16th century, we see the appearance of the "Easter Bunny" in German writings. The legend said that if good children built a nest out of their caps or bonnets, they would be rewarded with colored eggs. The legend was then brought to America in the 18th century, by German immigrants.

And finally, I must mention the "Simnel Cake," eaten during Easter in the UK, Ireland, and other European countries. Simnel cake is a type of fruit cake, made with a layer of marzipan or almond paste baked in the middle of the cake, and topped off with a ring of eleven marzipan balls, said to represent the true disciples of Jesus (Judas is omitted), and sometimes a ball in the middle to represent Christ. I don't care for simnel cake, but I do have a sublime recipe for "Mascarpone-Filled Cake with Sherried Berries." This recipe from Shelley Wiseman is a light buttermilk cake, filled with a layer of mascarpone cream, and topped off with very sophisticated Sherry-spiked berries. I love this cake so much, it may be my absolute favorite! It makes the perfect ending to any Easter celebration!

Mascarpone-Filled Cake with Sherried Berries

Serves 8-12, (cake and cream can be made a day ahead, store cake covered at room temperature)

Ingredients:

For the cake

2 cups sifted cake flour (not self-rising), like Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup well-shaken buttermilk

For the berries

1/2 cup Fino (dry) Sherry

1/2 cup sugar

4 cups mixed berries, cut if large

For the cream

8 ounces mascarpone (1 cup)

1 cup chilled heavy cream

1/4 cup sugar

Directions:

For the cake

Preheat the oven to 350 degrees with oven rack in the middle. Butter a 9" round cake pan (2 inches deep). Line the bottom with a round of parchment paper, then butter the parchment.

Sift together the flour, baking powder, baking soda, and salt.

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in the buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap the pan on the counter several times.

Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pan on a rack 10 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Discard the paper and reinvert cake onto rack to cool completely.

Macerate the berries

Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them. gently tossing to coat. Let stand at least 15 minutes before serving.

Make cream and assemble cake

Beat mascarpone, cream, and sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of the cream and replace top half. Serve with berries. It's Fantastic!

Easy Easter Lamb - Just Throw it on the Bahbie!

Lamb is not commonly eaten in the US. It is less than 1% of the total meat consumed per person, per year. This is due to the fact that lamb is not always readily available in US markets, and very expensive compared to other protein choices. In addition, I know many people who have never even tasted lamb or others who say they don't like the flavor. That's too bad. After all, lamb makes a stunning centerpiece to any Easter table. So, for those of you who are willing to give it a try, I have the perfect recipe for you!

This recipe for "Grilled Leg of Lamb with Rosemary, Garlic, and Mustard," from the April 2010 issue of Bon Appetit, is truly special. The leg of lamb is butterflied, studded with garlic, and marinated overnight in an effortless mixture of whole grain Dijon mustard, olive oil, white wine, rosemary, and lemon. The lamb is then grilled over direct heat for approximately 17 minutes per side, or until the internal temperature reaches 130 degrees. (You'll need a reliable meat thermometer, see Gadgets.) Not only does this free up your oven, grilling the lamb creates a delicious mustardy crust with a flavorful and moist interior that is not gamey in the least! You will convert any non-lamb-lover with this recipe! I like to serve it with "Tuscan Tomato, Basil, and Mint Vinaigrette" that compliments it nicely. This vinaigrette is one of my personal favorites that I have been making for years. It is phenomenal with lamb and also delicious with chicken and fish. And finally, a nice bottle of Syrah is the perfect accompaniment with grilled lamb.

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Serves 10-12 (If you want to serve less, use a 3-4 lb boneless leg of lamb instead.)

Ingredients:

1 well-trimmed 6-lb boneless leg of lamb, butterflied to even 2" thickness (I have found that one cut is all that is needed to butterfly a boneless leg of lamb. Easy!)

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray (for the grill)

Fresh rosemary sprigs and fresh Italian parsley sprigs (for garnish)

Directions:

Open lamb like book on work surface. Using tip of small knife, make 1/2"-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb.

Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15x10x2" glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Remove lamb from marinade and season generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side, or until an internal temperature in the thickest part reaches 130 degrees. Transfer lamb to cutting board; let rest at least 10 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs. Enjoy!

Tuscan Tomato, Basil, and Mint Vinaigrette

Serves 6-10 or approximately 2 1/2 cups

Ingredients:

1 1/4 cup extra-virgin olive oil

10 tablespoons red wine vinegar

2 1/2 tablespoons Dijon mustard

3/4 cup chopped fresh mint

2/3 cup chopped fresh basil

2 1/2 tablespoons chopped fresh marjoram or oregano

1 1/4 teaspoon sugar

1 1/4 teaspoon Kosher salt

1 2/3 cup chopped/seeded plum tomatoes

Freshly ground black pepper, to taste

Directions:

Whisk all ingredients, except for the tomatoes. Stir in the tomatoes and season with pepper to taste. (Can be made 2 hours ahead. Let stand at room temperature.)

Mmmm! I wouldn't serve lamb without it!

*You may also be interested in Pistachio-Crusted Lamb Chops with Rutabaga Rosti and Gingered Carrot Sauce and Gyros with Tzatziki Sauce.

A Salmon Forest with Arugula Leaves?

Over the weekend, I had one of my best friends over for "Dinner Night"! She is Irish and brought her new boyfriend! We had a great time! My friend hates to cook and requested I make some of my favorite "Irish"-inspired recipes. Here's the menu:

I started with luxurious "Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers". These are so beautiful and delicious! Make the mascarpone mixture ahead, but assemble the rolls right before your company arrives. Otherwise, the arugula goes limp and looks disgusting! (Believe me, I know!)

  

Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers

Serves 6 as an appetizer, 12 as an hors d'oeuvre

Ingredients:

5 oz. mascarpone cheese (about 2/3 cup)

2 tablespoons capers, rinsed and drained

2 tablespoons minced fresh chives

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper

12 oz. smokes salmon, cut into 24 thin slices, 2-3 inches on the short side (I use presliced salmon)

48 small, tender arugula leaves

Directions:

Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice in a small bowl. Season well with salt and pepper.

Lay the salmon slices out on a cutting board with one of their short sides facing you and with plenty of space above and below each slice. (You can do this in batches.)

Put a spoonful of the mascarpone mixture on the narrow end of a slice. Lay 2-3 arugula leaves, fanned slightly, across the mascarpone, so that the leaves will extend several inches from one end of the roll. Roll up the salmon slice and stand it upright, leaves pointed up, on a serving platter. Repeat with the remaining slices.

When ready to serve, sprinkle with the remaining 1 tablespoon chives and 1 tablespoon capers, and enjoy!

Recipe from In the Hands of a Chef, by Jody Adams and Ken Rivard.

*Keep checking my blog for the rest of the recipes from this menu!

Shrimp and Grits go West!

I know many of my friends, and some of my family, choose to give up meat on Fridays for Lent. So, I thought I would share a beautiful recipe for "Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion-Cilantro Sauce" from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen. While grits started with humble origins, all the way back to when the Native Americans first shared their grits with Sir Walter Raleigh in 1584, they have become a southern classic and a staple of true American cuisine. However, it was in the lowcountry of South Carolina, and particularly Charleston, that shrimp and grits became a match made in heaven. This was due to the availability and affordability of grits and access to free shrimp in the surrounding channels, waiting to be caught by anyone with a net. (Although, in Charleston, they are probably referred to as "shrimp and hominy" or simply "breakfast shrimp.") South Carolina loves their grits so much that in 1976 it was declared their state food!

If you are unfamiliar with grits versus cornmeal versus polenta, etc., I'll try to help you out. Grits are made by grinding hominy. Hominy is dried maize that has been treated with alkali (lime or wood ash) in order to loosen the hulls from the kernels. When mashed, it is known as masa in Latin cuisine and used for tortillas, tamales, etc. While cornmeal and polenta are made from untreated corn of different grind sizes. Got it?

If you've never eaten or tried to make grits before, this is the recipe for you! The addition of roasted sweet potato, chipotle chile, and honey make them unique and exceedingly delicious. In fact, even if you don't make the whole recipe, the grits alone are worth the effort. However, why not saute some shrimp (it only takes a few minutes) and the green onion sauce (which can be whizzed up in a blender in a matter of minutes and can be made up to 8 hours ahead) is the perfect compliment. The red chile oil is written as "optional," but not in my opinion. It is vibrant and a beautiful touch to a perfect plate. The oil is simply a matter of pureeing toasted guajillo chiles, oil, and salt and then strained. It can also be made a day in advance. Bonus! (Although, in a pinch, I have used store bought chile oil, such as "Mongolian Fire Oil," available at most grocers.) This recipe may not be the traditional shrimp and grits of the south, but it is the southwest that makes it stunningly beautiful and downright exciting!

Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion-Cilantro Sauce

Serves 4

Ingredients:

For the Grits

1 large sweet potato

2 tablespoons canola oil

1 small Spanish onion, finely chopped

2 garlic cloves, finely chopped

2 1/2 cups chicken stock or low-sodium chicken broth

1 cup whole milk

2 teaspoons chipotle chile puree (I just mince 2 teaspoons chipotle chiles - I like canned San Marcos brand.)

Kosher salt

1 1/2 cups quick-cooking grits

2 tablespoons unsalted butter

2-3 teaspoons honey

For the Shrimp

6 tablespoons olive oil

1 pound large shrimp, shelled and deveined

Kosher salt and freshly ground black pepper

For serving

Green Onion-Cilantro Sauce - recipe below

Red Chile Oil - recipe below

Thinly sliced green onion, for garnish

Directions:

For the Grits

Preheat the oven to 400 degrees. Roast the sweet potato on a rack in the oven until tender when pierced with a knife, 45-60 minutes. When done, peel the sweet potato and puree the flesh in a food processor or pass it through a ricer; set aside.

Heat the canola oil in a medium saucepan over medium-high heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 30 seconds. Add the stock, milk, chipotle puree, and 2 teaspoons salt and bring to a boil. Slowly whisk in the grits, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the sweet potato puree and cook, stirring frequently, for 5-10 minutes, until smooth and thickened. Remove from the heat and whisk in the butter and honey to taste. Cover and keep warm.

For the Shrimp

Heat 3 tablespoons of the olive oil in a large saute pan over high heat. Season the shrimp with salt and pepper. Cook half the shrimp until lightly golden brown and just cooked through, 1-2 minutes per side. Transfer to a plate and repeat with the remaining 3 tablespoons oil and shrimp.

To Serve

Spoon the grits into 4 shallow bowls and arrange the shrimp around the grits. Drizzle with the green onion-cilantro sauce and red chile oil and sprinkle with green onions. 

Green Onion-Cilantro Sauce

Makes about 3/4 cup

Ingredients:

1 cup sliced green onions, white and green parts 

1/4 cup coarsely chopped fresh cilantro

1/4 cup rice wine vinegar (don't substitute white vinegar as it is more acidic!)

1/4 cup cold water

1 tablespoon Dijon mustard

2 teaspoons honey

Kosher salt and freshly ground black pepper

1/2 cup canola oil

Directions:

Combine the green onions, cilantro, vinegar, 1/4 cup cold water, the mustard, and honey in a blender and blend until smooth. Season with salt and pepper. With the motor running, slowly add the oil and blend until emulsified. Can be made up to 8 hours ahead and refrigerated.

Red Chile Oil

Makes about 1 cup - (You may want to halve this recipe!)

Ingredients:

5 guajillo chiles, toasted and seeded (remove the seeds first and with a spatula, press on a hot pan until color changes slightly, flip and toast other side - it only takes a minute)

1 cup canola oil

1/2 teaspoon Kosher salt

Directions:

Combine the guajillos, oil, and salt in a blender and blend for 5 minutes. Strain into a bowl. This can be made up to 1 day in advance and refrigerated.