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Recipes
Burgers a la Pizzaiola
By Cindy
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 4 cloves garlic, peeled and smashed
- 1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
- 1/3 cup fresh basil leaves, packed
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds ground sirloin beef
- 8 sourdough rolls, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto
Penne with Butternut Squash and Goat Cheese
By Cindy
Put an oven rack in the upper third of the oven
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
Raspberry Crumble Bars
By Cindy
Preheat the oven to 350 degrees
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2-1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10 to 12 ounces good raspberry jam, such as Hero
- 2/3 cup good granola without dried fruit
- 1/4 cup sliced almonds
- Confectioners' sugar, for sprinkling
Ricotta Orange Pound Cake with Strawberries
By Cindy
Directions Preheat the oven to 350 degrees F
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons Amaretto
- Powdered sugar, for dusting
- 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
Tiramisu
By Cindy
First prepare the coffee using a Moka machine big enough to serve 12 (about 3 cups) pour it in a bowl and allow to ...
- 3 cups brewed coffee, cooled
- 2 (8-ounce) containers mascarpone
- 5 eggs, separated
- 14 ounces savoiardi cookies (firm ladyfingers)
- 4 ounces sugar, plus 2 tablespoons or more, for the coffee
- 2 shots rum or Italian Marsala, optional
- Pinch salt
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup shaved dark chocolate, to garnish
- Special equipment: Moka coffee pot that serves 12 (3 cups coffee)
Double Chocolate and Mint Cookies
By Cindy
Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degree...
- 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces
- 2 tablespoons unsalted butter, at room temperature
- 1 cup flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces
Thyme-Scented Pilaf
By Cindy
Recipe courtesy Rachael Ray
- 2 tablespoons butter
- 1/3 cup orzo pasta
- 2 tablespoons chopped fresh thyme
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1 cup long-grain rice
- 2 cups chicken stock
Chocolate-Ricotta Pie
By Cindy
Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
- 1/4 cup sugar, plus 3/4 cup
- Pinch salt
- 1 stick (4 ounces) unsalted butter, melted and cooled slightly
- 1/2 cup water
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
- 3/4 cup ricotta cheese
- 3 ounces cream cheese, at room temperature
- 1 large egg
- 3 large egg yolks
Panettone Bread Pudding with Amaretto Sauce
By Cindy
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring ...
- 1/2 cup whipping cream
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 cup amaretto liqueur
- 2 teaspoons cornstarch
- 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 1/4 cups sugar
Chimchurri Sauce
By Cindy
Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl
- 1 cup packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves
- 2 large shallots or 1 small onion, chopped
- 1 large clove garlic, grated or finely chopped
- Salt and freshly ground black pepper
- 3 tablespoons red wine vinegar
- 1/4 to 1/3 About 1/4 to 1/3 cup extra-virgin olive oil
- Crusty warm bread, for serving