Dried Fruit Eggnog Bread Pudding (from Cooking Light)

This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.
2  tablespoons  brandy
1  (7-ounce) package dried fruit bits
2  cups  2% reduced-fat milk
3  tablespoons  butter

1  teaspoon  vanilla
1/2  teaspoon  freshly grated nutmeg
2/3  cup  sugar
3  large eggs
3  large egg yolks
8  ounces  country white bread, crusts removed and cut into 1-inch pieces
Cooking spray
1  tablespoon  powdered sugar

Preheat oven to 375°.
Combine brandy and fruit bits in a small saucepan; bring to a boil. Remove from heat; let stand 1 hour.
Combine milk, butter, vanilla, and nutmeg in a medium saucepan. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Combine 2/3 cup sugar, eggs, and egg yolks in a large bowl. Pour hot milk mixture into egg mixture in a slow, steady stream, stirring constantly with a whisk. Return milk mixture to saucepan over medium-low heat, stirring constantly, until thickened (about 6 minutes).
Combine bread and fruit mixture in a large bowl; pour milk mixture over bread mixture. Transfer bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Place dish in a 13 x 9-inch baking pan; add hot water to larger dish to a depth of 1 inch. Bake at 375° for 45 minutes or until set. Sprinkle with powdered sugar.

Zuppa di Matrimonio all`Italiana - Italian Wedding Soup

My husband grew up with an Italian mother and grandmother who loved to cook. Wedding soup was a must have for Christmas day.


1 cup Pastina
1/4 cup Italian seasoned breadcrumbs
1/4 cup milk
1 egg, slightly beaten
1/2 lb ground beef
1/2 lb ground pork
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup onion, diced
3 quarts chicken broth
1 bay leaf
1 6 oz bag fresh spinach, coarsely chopped
1/2 cup Parmigiano cheese, grated


Preheat oven to 350 degrees.
Soak breadcrumbs in milk for 15 minutes. Add egg, ground beef and ground pork to breadcrumbs. Season with salt and pepper. Mix well.
Roll mixture into 1 inch balls. Place on baking sheet and bake for 10-15 minutes until cooked through.
Heat olive oil in a large stock pot. Add carrots, celery, and onion. Cook for 1 minute.
Add chicken broth and bay leaf to stockpot. Bring to boil.
Add Pastina to chicken broth and simmer for 10 minutes.
Add spinach and meatballs to broth and simmer 5 additional minutes.
Serve in individual bowls and sprinkle with grated chees

Spaghetti Integrali con Asparagi e Pancetta Croccante - Spaghetti with Crispy Pancetta and Asparagus

1 lb spaghetti
3 tablespoons extra virgin olive oil
1 clove garlic, chopped
2 bunches asparagus, sliced thin on bias
1 cup cherry tomatoes, cut in half
2 oz pancetta, julienne
1/2 cup Parmigiano cheese, grated
2 tablespoons fresh Italian parsley, chopped


Bring a large pot of water to a boil.
Heat a medium sized skillet to medium heat. Add the oil to the pan and sauté garlic until slightly browned about 1 minute.
Add asparagus, sauté over medium heat for 4 minutes.
Add tomatoes, season with salt and black pepper, sauté for 3 additional minutes or until tomatoes are warmed through and skins slightly blistered.
Saute pancetta in a small sauté pan on low heat until crispy, and drain the extra fat.
Cook pasta as directed, drain and toss with the sauce. Stir in cheese, parsley, and top with pancetta before serving

Spaghetti con Pomodorini e Basilico - Spaghetti with Cherry Tomatoes and Basil

1 lb. spaghetti

1-1/2 lbs. cherry tomatoes

4/5 fresh basil leaves

4-5 Tbsp. olive oil

fresh ground parmesan

salt to taste

Halve the tomatoes and cook them for 3 or 4 minutes in a a large nonstick skillet with the olive oil and chopped basil, salt to taste.
 In the mean time prepare the spaghetti as directed. 

Once the tomatoes start to soften remove them from the heat and set aside until the pasta is ready.

When the pasta is ready strain it and add it to the tomatoes. 
Mix it in well and cook for a couple of minutes in the skillet. 
Serve hot with fresh ground parmesan.

Salsa di Pomodoro - Tomato Sauce

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are brown, about 7-8 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Pasta col Ragù alla Bolognese - Pasta with Meat Sauce

Here in the US we always seem to drown our pasta in sauce, but in Italy hey use just enough to cover the pasta lightly.

1 to 2 lbs. pasta

1 lb. extra lean ground beef

7 oz. ground pork

1/4 cup finely chopped pancetta (or bacon)

3/4 cup white onion finely chopped

1/3 cup finely chopped carrots

1 celery stalk finely chopped

1 cup dry white wine
 (red will also work well)
1/4 cup tomato sauce

4 Tbsp extra virgin olive oil

1 Tbsp butter

salt to taste

pinch of pepper

In a pan heat the olive oil and add the vegetables (onions, carrots and celery). Cook for a about 20 minutes.

Raise the temperature to a high heat and add the beef, pork and pancetta. Stir often for about 30 minutes.
Add 1 cup wine and continue cooking at a high heat mixing often.

Continue cooking until the wine evaporates and then add the tomato sauce, a pinch of salt and a very light pinch of pepper. Mix well. 

Reduce the heat to a simmer, cover and let it cook slowly for about 2 1/2 hours. Check it occasional to be sure it doesn't get to dry. If it does add a cup of broth. 

When the sauce about done add the butter.

Risotto Con Fungi - Risotto with Porcini Mushrooms

When most people think about Italian food, pasta usually comes to mind, but in Northern Italy risotto is very popular. In fact to truely know Northern Italian cuisine you have to be familiar with risotto.

Unfortunately for me, my husband will not eat anything that includes mushrooms, so it's not often when I make this wonderful risotto dish.

2 1/2 cups Arborio rice

1/2 cup finely chopped white onion

3 Tbsp. unsalted butter

1 oz. dry porcini mushrooms
about
6-7 cups vegetable broth

1 cup red wine like Merlot

1/2 cup freshly grated Italian Parmesan

2 Tbsp. chopped fresh Italian parsley

Place the mushrooms in lukewarm water and let them soak for about 20 minutes or until soft.
 When soft remove them and squeeze all the excess water out. The chop them into smaller pieces or leave them bigger according to your taste and set them aside. 

In a large non stick pan cook the onions in 2 tbsp. butter until they're translucent being careful not to brown them. Add a little water if they get too dry. 
When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2-3 minutes at high heat.
Then add the mushrooms and mix in for a few seconds. 

Add 1 cup of wine and mix well until it evaporates. Use a good full bodied red wine like Cabernet.

Add about 2 cups vegetable broth and reduce the heat to medium. Mix it frequently. 
Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.

When the rice is almost cooked, it should be 15-20 minutes according to package direction, add 1 Tbsp of butter, the parsley and the Parmesan.
Remove from the stove, cover the pan with the lid and let it stand for few minutes. 

Serve the rice and accompanied it with extra Parmesan for the topping.

Mussels and Chorizo

Ah mussels. There are so many broths and additions that can be added to steamed mussels that the list of recipes can go on and on. Mussels are impressive, inexpensive and oh so easy to make. Serve mussels along with a crusty baguette to sop up the broth for a delicious meal.

1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1/3 pound chorizo, diced
1 small onion, chopped
3 cloves garlic, 2 chopped, 1 cracked away from skin
2 pounds mussels, cleaned
1/2 cup dry white wine
4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons
Black pepper

Heat a large pan over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes.
Add onions and chopped garlic and cook 2 minutes more. Add mussels and wine, cook off 30 seconds then cover pot and cook 3 minutes or until mussels open. Serve.

Thai Mussels

3lbs PEI mussels
1 tsp cumin seeds
4 lemongrass stalks, outer layers discarded, cores bashed and finely chopped
1 tbsp chopped fresh ginger
2 red chillies, deseeded and chopped
2 garlic cloves, chopped
1 tbsp sunflower oil
1 14oz can coconut milk
1 tbsp Thai fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges to serve
6 tbsp chopped fresh coriander, plus extra sprigs to serve

Scrub the mussels well, removing the beards and any barnacles. Discard any with broken shells or any that don’t close tight when tapped on a hard surface.

Lightly crush the cumin seeds with a pestle and mortar, then add the lemongrass, ginger, chillies and garlic and bash to a paste.

Heat the oil in a large pan. Add the spice paste and gently cook for 1 minute, then add the coconut milk and bring to the boil. Tip in the mussels, then cover and cook, shaking the pan every now and then, for about 3 minutes or until all the mussels have opened. Discard any that remain shut.

Add the fish sauce, lime zest and juice and chopped coriander. Serve in warm bowls with the lime wedges, garnished with coriander sprigs.

Sambuca Mussels

2 lbs PEI mussels
1/2 cup chopped yellow onions
2 chopped garlic cloves
14 ounce can chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
fresh basil
2 ounces sambuca romana or ouzo or Pernod
1/2 lemon, juice of
parsley, garnish

LEMON BUTTER SAUCE (USE 3/4 CUP)
1/4 cup real butter
2 tablespoons minced yellow onions
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt or sea salt
white pepper, to taste
2 tablespoons cold butter


Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open.


Next, add onions, 2 oz chopped garlic, chopped tomatoes.

Add sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.


Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.


Lemon Butter Sauce.

Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.

Sauté onion and garlic in 2 tbs of the clarified butter until transparent.

Stir in lemon juice and white wine and season with salt and pepper.

Simmer 2-3 minutes to reduce liquid
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Mussels with Spicy Cream Sauce

4 1/2 lbs PEI mussels, scrubbed and cleaned
6 tablespoons butter
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
6 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
2 tablespoons lemon juice
1 cup white wine
1 cup heavy whipping cream
1/4 cup parsley, chopped

Heat oil in large pan.
Add 4 tbsp butter and melt.

Add red pepper flakes, shallots and garlic. Sauté until tender and starting to become golden.

Add lemon juice, wine, cream and parsley. Stir well to combine.

Add mussels and stir again.

Cover pan, and simmer for 8 minutes.

Uncover pan and remove mussels to bowls and keep warm.

Turn heat to high, and simmer down liquid in pan until reduced by half.

Stir in remaining butter.

When butter is well combined, pour broth over mussels.
Serve immediately.

Mussels with Chick Peas

3 lbs PEI mussels, scrubbed and cleaned
1 medium onion, coarsely chopped
2 garlic cloves, thinly sliced
1 1/4 teaspoons ground cumin
1 teaspoon paprika (preferably hot)
1 teaspoon ground ginger
3/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
3 tablespoons olive oil
1 tablespoon cider vinegar
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons sugar
1 (28 ounce) can fire roasted whole tomatoes with juice, reserve juice and coarsely chopped tomatoes
2 tablespoons fresh flat-leaf parsley, chopped


Cook onion, garlic, and spices in the olive oil in a heavy pan over medium low heat. Stir until onion is softened, about 6 minute.

Stir in the vinegar and simmer for 1 minute.
Add the chickpeas, sugar, and tomatoes with their juice.
Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
Add the mussels and return to a simmer.
Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
Stir in parsley and serve in shallow bowls.

Mussels a la Maddux

1 tablespoon canola oil
2 lbs PEI mussels, thoroughly scrubbed and cleaned
1/3 cup dry white wine
1 ounce prosciutto, diced
1/2 teaspoon freshly grated lemon, zest of
1 pinch saffron (optional, but good)
3 tablespoons whipping cream
2 tablespoons unsalted butter
salt and black pepper


Heat oil in a large pan.
Add mussels to pan, then pour wine over.
Cover and steam just until mussels open.
Remove cover and add prosciutto, lemon zest and saffron to the skillet.
Add both cream and butter to the pan, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
Salt and pepper to taste. Pour over mussels.

Butternut Squash Risotto

I find risotto to be a comfort food. Even if you didn't grow up with it and find mac and cheese to be your favorite comfort food, there's just something about risotto.

1 small butternut squash (2 pounds)
1 small onion, peeled & finely diced
2 + 2 tablespoons olive oil
1 1/3 cups arborio rice
1/2 cup white wine
4 cups chicken stock, heated
2 tablespoons unsalted butter
freshly ground black pepper
1/3 cup grated parmesan cheese

finely sliced fresh sage leaves
freshly grated parmesan cheese


Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. place squash on baking sheet and toss pieces with 2 tablespoons olive oil. Roast for 25-30 minutes

In a heavy saucepan or dutch oven heat the olive oil over medium low heat. Add the onion and cook until softened. Add the rice and stir to coat in the onion and oil, cooking it for a few minutes. Add the wine and cook until the wine is almost absorbed. Begin to add broth, 1/2 cup at a time, stirring continually until the rice has cooked for 10 minutes. Add the squash, stir, and continue to add broth, stirring until each addition has been absorbed until the rice is tender but still slightly firm to the bite. Stir in the butter and 1/3 cup of the grated cheese.

Garnish with chopped sage and grated cheese.

Cajun Chicken Alfredo

This is a favorite, it's a slightly spicy pasta dish that is very simple and quick.

4 ounces pasta - any favorite, bow tie, penne, linguini, etc...
2 boneless, skinless chicken breasts, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 to 2 cups heavy whipping cream
2 tablespoons chopped sun dried tomatoes.
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
grated parmesan cheese
Fresh basil for garnish, chopped or torn

Cook pasta as directed and drain.

Meanwhile, place chicken and cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat and green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over linguini and toss.
Sprinkle with Parmesan cheese and fresh basil.

Blueberry Orange Bread

This is great with either orange or lemon
Bread
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 egg - well beaten
2 tablespoons melted butter
1 tablespoon grated orange or lemon rind
3/4 cup orange juice
1 cup blueberries

Glaze
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon grated orange or lemon rind


Preheat oven to 350 degrees.
Grease loaf pan.
In large bowl sift together the first 5 ingredients.
Combine remaining ingredients in smaller bowl, except for the blueberries.
Add liquid ingredients to the dry mixture and blend lightly.
Gently fold in blueberries, and pour into loaf pan.
Bake at 350 degrees for 45-60 minutes.
Cool 5 minutes. Remove from pan.

Bourbon Apple Crisp

This is a great recipe, since the sugar is only in the topping it's not too sweet.

1/2 cup flour
1/4 tsp baking soda
1 tsp cinnamon
1/3 cup packed brown sugar
1/4 cup sugar
1/2 cup (1 stick) margarine
1/2 cup rolled oats (oatmeal)
4 cup sliced, peeled apples (I mix Granny Smith and Honey Crisp)
3 Tbsp bourbon (optional)

In a food processor, combine the first five ingredients in work bowl.
Add margarine and pulse. Remove blade and mix in rolled oats by hand (mixing in by hand helps retain the texture or oatmeal).
Place apples in a greased 8 or 9 inch square pan. Drizzle bourbon over apples, if desired. Spoon flour mixture evenly over the apples.
Bake in a preheated 375 degree oven 40-45 minutes until browned. Serve warm with ice cream or whipped cream.

Roasted Asparagus

This is my favorite way to cook asparagus.
1 pound asparagus spears
3 or 4 tablespoons olive oil
1/2 teaspoon kosher salt

Preheat oven to 425'F.

Cut off the woody bottom part of the asparagus spears and discard.

Using a vegetable peeler, peel the skin off the bottom 2-3 inches of the spears. If you skip the peeling step, the asparagus will be stringy on the bottom.

Place asparagus on the foil and drizzle with olive oil. Sprinkle with salt and roll the asparagus around until they are evenly coated with oil and salt.

Roast for 10-15 minutes depending on the thickness of the stalks and desired tenderness. The tips of the spears can burn, so check often if cooking for longer than 10 minutes.

Remove from oven and serve immediately.

White House Cranberry Orange Sauce

I grew up in Arlington, Virginia which is located just outside Washington, DC. Back in the late 60's and early 70's my parents were frequent guests at the White House and numerous embassy parties -The stories my mom could tell could fill up another blog. At one particular White House dinner, they served a cranberry sauce that my mom loved and she asked for the recipe.

Since then this recipe was a staple at my house for Thanksgiving and Christmas. I've always thought the orange created a great balance between the sweetness of the sugar and the tartness of the cranberries.



White House Cranberry Sauce
1 12-ounce bag fresh whole cranberries
2 tablespoons water
1 cup orange marmalade
1 to 2 tablespoons sugar

Place the cranberries and water in a medium saucepan.
Heat to boiling.
Reduce heat to low.
Cover and simmer for 5 minutes, stirring, until the cranberries pop.
Remove from heat, stir in the marmalade, and cool.
Add sugar if the sauce is too tart. (This can be made up to 4 days ahead.)

Cover and refrigerate. Serve at room temperature.

Mom’s Sage Sausage Herb Stuffing with Granny Smith Apples

This recipe is my mother’s and has always been my very favorite. I always have to make extra because it’s gone before you know it, and we like to have leftovers around. I added a big handful of raisins this year, it was great.


11 tbsp. butter
 (1 1/2 stick)
2 medium Granny Smith apples, coarsely chopped

1 roll Jimmy Dean® Sage Pork Sausage
1 large onion, chopped

2 stalks celery

7 cups chicken broth
1 large bag Pepperidge Farm® Onion and Sage Stuffing

1/2 cup chopped fresh dried sage leaves leaves

(raisins optional)

HEAT 2 tbsp. butter in skillet over medium-high heat. Cook onion until translucent, about 3-4 minutes. Add sausage, apples and celery. Cook until well browned, stirring frequently to break up meat. Add broth and remaining butter. 



Add stuffing, sage apples and raisins. Pour broth mixture over apple mixture and stir lightly to coat. Season to taste.

Spoon stuffing into prepared turkey and bake according to directions for stuffed turkey.



Spoon remaining stuffing into buttered casserole dish and bake at 350°F. for 45 min. or until hot.

For another great side try White House Cranberry Orange Sauce