Food

This really is one of my favorite summer desserts, and it's great with any fresh fruit, but most especially berries, and especially when they're at the height of the season. It really isn't hard to make, either, just make sure you get it nice and dry, so don't short the time you leave it in the oven. (This dessert was created in Australia or New Zealand- this is debated, for the Russian ballerina Anna Pavlova, during her tour there in the 1920's.) Try it!! 4 large eggs whites, room temperature Kosher salt 1 c. superfine sugar (No superfine? Run your sugar through the blender a bit until it's finer.) 1 tsp. cornstarch 2 tsp. white wine vinegar 1 tsp. pure vanilla extract 2 c. whipped cream 2 c. mixed berries, such as raspberries, blueberries, strawberries, and blackberries (or whatever you like- get crazy!) Preheat oven to 300° F and line a baking sheet with parchment paper. In a large bowl using a hand mixer, beat egg whites with a large pinch of salt until foamy. While beating, slowly add in sugar and beat until meringue is thick and glossy, about 7 minutes. Beat in cornstarch, vinegar, and vanilla. Pile meringue in the center of prepared baking sheet and use a spatula or spoon to spread into an 8" circle. Make a small well in the center. Place meringue in the oven and immediately reduce temperature to 250°. Bake until set but still white, about 1 hour and 15 minutes. Turn off oven and let pavlova cool completely in oven, at least 2 hours and up to overnight. Transfer cooled pavlova to a serving dish and top with whipped cream and berries.

This month celebrates my son's 21st birthday (how??) so I asked him to pick the recipe this month. This is what he had to offer, as we head into spring, and it feels like a pretty solid choice! Let me know if you try it!   BAKLAVA CRINKLE "CAKE" INGREDIENTS 1 package filo dough 2 sticks butter, melted 1 cup simple syrup Pistachio and walnut pieces for garnish For the filling: 1 cup walnut pieces, crushed 3/4 cup pistachio pieces, crushed 2 tbsp sugar 1 tsp  ground cinnamon For the custard: 1 cup milk 2 eggs 1 cup sugar 1 tablespoon vanilla extract 1 teaspoon almond extract (recommended, but optional) For the syrup: 2 cups sugar 1 cup water 1 tsp lemon juice 1 tsp orange flower water INSTRUCTIONS Start by preparing the simple syrup.  In a pot add 3/4 cup sugar and 3/4 cup water. Stir together, then place on the stove on high heat.  Bring to a boil then lower heat to medium.  Add lemon juice & orange flower water.   Simmer for 10 minutes.  Remove from heat & allow to cool completely. Preheat the oven to 350. On a flat surface, place 2 sheets of filo dough then spread a row of the filling along one side of the dough leaving about 1" edge.  Fold the edge over the filling then start to roll.  Continue rolling this "sausage" until you get halfway finished, then start to crinkle the remaining filo into itself. Place in a baking dish then repeat the process until you've used all the ingredients. You're basically just smushing these crinkle "sausages" together as you go. Bake at 350 for 10 minutes. Remove from oven and drizzle with melted butter. Bake at 350 degrees for 10 minutes or until golden brown. Mix together custard and pour over (carefully!) Bake at 350 for 30-40 minutes. Remove from oven. Drizzle 1 cup of the simple syrup over the entire dessert. Garnish with crushed pistachios and walnuts, and dust with cinnamon if you like.  Allow to come to room temperature before serving. Cut and enjoy!

March is my late father's birthday month, and while he would eat cake, his favorite was always cobbler, and peach cobbler, more specifically. While March is just on the cusp of the start of peach season, this recipe is great with canned or frozen peaches as well, and incredibly easy as well. So, whatever you're celebrating, there's no excuse for not making this one! Old School Southern Peach Cobbler Ingredients 1 cup self-rising flour, 3/4 cup granulated sugar, (plus 2 additional tablespoons for topping) 1/2 cup butter, divided (and melted separately) 1 cup milk 1 (29 ounce) can sliced peaches in heavy syrup, undrained ~or~ 3 cups sliced fresh peaches 1 tsp lemon juice {Mix these together and set for 30 minutes} 1/2 cup sugar 1/4 tsp cinnamon (optional) Directions Preheat oven to 350. Mix self-rising flour, sugar, and milk together in a bowl until well combined with no lumps. Pour melted butter into a 9x9 baking dish (or a 9- or 10-inch cast iron skillet). Pour flour-milk mixture over top. Carefully pour peaches and syrup into the pan. Use a spatula to spread peaches evenly around the pan. Bake in the preheated oven until the crust turns golden brown, 30 to 45 minutes. Cool for 10 minutes or so before serving. Always better than vanilla ice cream (isn't everything?)      

Two Ingredient Chocolate Mousse Ingredients 1 1/2 cups cold heavy cream, divided 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces) Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle Directions Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate, chopped hazelnuts or toffee, or anything your heart desires!

Serves 4 Ingredients 4 chicken breasts 3 medium carrots 1 pound brussels sprouts 4 medium yellow potatoes 1 medium red onion 3 tsp dried thyme 1 cup chicken broth 3 cloves garlic 1/3 cup sour cream 2 Tbs all-purpose flour 2 tsp garlic salt 2 Tbs butter 4 Tbs olive oil Salt and pepper to taste Wash and dry all produce. Preheat the oven to 450°F. Halve Brussels sprouts. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Roughly chop the red onion into 1/2-inch pieces. Peel, then mince or grate garlic. Add potatoes, Brussels sprouts, carrots, half the onions, half the garlic, half the thyme and 1 tbsp oil on a baking sheet. Season with pepper and half the garlic salt, then toss to combine. Arrange evenly into a single layer. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 20-24 min. While veggies roast, pat chicken dry with paper towels. Add chicken, remaining thyme, remaining garlic salt and 1 tbsp oil to a large bowl. Season with pepper and toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to the baking sheet, on top of veggies. (NOTE: Give the veggies a stir before adding the chicken.) Roast in the middle of the oven, until chicken is cooked through, 10-12 min. While veggies and chicken roast, heat the pan from the chicken over medium heat. When hot, add 2 tbsp butter, remaining onions and remaining garlic. Cook, stirring often, until onions soften, 2-3 min. Sprinkle the flour over the onions and cook for 1-2 min. Add chicken broth. Cook, stirring often, until sauce slightly thickens, 4-5 min. Remove pan from heat, then stir in sour cream. Thinly slice chicken. Divide veggies and chicken between plates. Spoon pan sauce over top.

French toast has been one of my favorite breakfast dishes for as long as I can remember. With the business of the holiday season, this is a terrific make ahead dish for breakfast, brunch, or Christmas morning, and perfect for a crowd! For French Toast Butter, for greasing 1 loaf crusty sourdough or French bread 8 whole eggs 2 c. whole milk 1/2 c. heavy cream 1/3 c. sugar 1/2 c. brown sugar 2 tbsp. vanilla extract or paste Warm maple syrup, for serving Butter, for serving 1 c. fresh blueberries or strawberries, for serving Topping 1/2 c. flour 1/2 c. firmly packed brown sugar 1 tsp. cinnamon 1/4 tsp. salt Freshly grated nutmeg (optional) 1 stick cold unsalted butter, cut into pieces Directions: For the French toast: Grease a 9'x13' baking dish with butter. Tear bread into chunks, or cut into cubes, and evenly distribute in the pan. In a large bowl, whisk together the eggs, milk, cream, both sugars, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (ideally, overnight). This can also be made and baked all at once. For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a medium bowl. Stir together using a fork. Add the butter and use a pastry cutter or your hands to mix it all together until the mixture resembles small pebbles. Store in the refrigerator until needed. When you're ready to bake the casserole, preheat the oven to 350˚. Remove from the refrigerator and sprinkle the topping over the top. Bake for 45 minutes for a softer, (bread pudding-like) texture or for 1 hour or more for more firm, crisp texture. Serve and top individual portions with butter, drizzle with warm syrup, and sprinkle with berries.

Yep, I'm the psycho that brings salad to Thanksgiving. If your holiday is anything like ours, there's not a lot of fresh and light on the table. A salad definitely fits the bill, and if you're going to serve a salad on Thanksgiving, it better be a wow. This one solves all of those problems! Ingredients 2 cups baby spinach 4 cups spring mix 1 large apple, cored and thinly sliced 1 small red onion, thinly sliced 4 ounces crumbled gorgonzola (feta or chèvre works well here as well) 1 cup pecan halves, toasted (you can buy these toasted, or toast in oven for 5 minutes or so at 400) 1 cup low or no sugar dried cranberries 1 cup (or 1 medium) sweet potato, cubed For the dressing: 1/2 cup extra virgin olive oil 2 tablespoons maple syrup or honey (not pancake syrup) 1 tablespoon dijon mustard 1/3 cup apple cider vinegar Salt and pepper, to taste Instructions Preheat oven to 400. Toss sweet potato with 1 tbs olive oil, and spread on a baking sheet. Roast until just soft and slightly browned. About 20-25 minutes. Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side. Layer all the salad ingredients, minus the dressing , in a large bowl, just before serving. Options to adjust: If you're short on time, skip the sweet potatoes, but they really do make it delicious! Sub blue cheese with goat or feta if you prefer. Pretoasted nuts (from Trader Joes or any store) work great, and I love it with the slightly spiced ones too! No pecans? Pumpkin seeds are also delicious here.  *No brown apple hack* If you want to keep your apples from turning brown in your salad (or anywhere) here are a couple of ways to prevent that. Soak your sliced apples in 2 cups of water with 1/4 tsp salt for 1-3 minutes, then rinse. (Don't leave them for longer, because salty apples are probably not going to be a hit.) Alternatively, you can use 2 tbs honey dissolved in 1 cup of water for the same effect.

Just in time for cozy season!! Last month, when I was trying to come up with a recipe for September, I wanted cozy, easy, comforting foods that would work well for busy days and back to school. While I think Baked Ziti fit that bill, I completely forgot about the OG easy to fix, one pot, always a fan favorite, perfect dinner on the run, even when everyone is eating at different times. And that, my friend, is Goulash. Not Hungarian, but the good old, totally Americanized dish that’s a hearty cross between chili and pasta, topped with a sprinkle of cheddar cheese. (It’s what Hamburger Helper only dreams it was, and was one of my all time favorites when I was a kid, and probably still, when I'm cold, not feeling great, or I just crave comfort.)  American Goulash 1 lb. lean ground beef or turkey 1 cup finely diced yellow onion 1 cup finely diced green bell pepper (about 1 pepper)- I don't like green, so I use yellow or red. You do you! ½ teaspoon kosher salt ½ teaspoon coarse black pepper 3 cloves garlic, minced 1 tablespoon paprika 1 (14.5 oz) can of diced tomatoes, undrained (I love the petite diced) 1 (15 oz) can tomato sauce (no salt added) 2 cups low socium beef broth (more if needed) 1 tablespoon Worcestershire sauce 1 1/2 teaspoon Italian seasoning 1 bay leaf 8 oz uncooked elbow macaroni (2 cups) Optional, but recommended- shredded cheddar cheese for topping In a Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes. Add garlic and paprika, cooking and stirring, for one minute or until fragrant. Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni. Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is just tender, stirring occasionally. Add more broth, as needed. Remove from heat, leave covered for 3 minutes. Goulash will thicken as it cools. Remove bay leaf. Serve with shredded cheddar cheese and chopped parsley, if desired.

When I was thinking about the recipe to include this month, I got pretty far in the weeds trying to think about the perfect thing, but really, what I wanted to include was something that was pretty easy to put together, is usually a hit with all ages, and that makes great leftovers. Why was I overthinking? This is the one to have when you don't want to overthink (or think at all.) It's just delicious. Weeknight Baked Ziti 2 tbsp. olive oil 1 whole large onion, diced 3 cloves garlic, minced 1 lb. Italian sausage 1 lb. ground beef 28 oz. can whole tomatoes, with juice 2 14.5 oz. cans tomato sauce 2 tsp. Italian seasoning 1/2 tsp. red pepper flakes Kosher salt, to taste Ground pepper, to taste 16 oz. ziti or mostaccioli, cooked until not quite al dente (don't overcook it!) 15 oz. tub part skim ricotta cheese 1 1/2 lb. mozzarella cheese, grated and divided 1/2 c. grated parmesan cheese 1 whole egg Fresh minced parsley Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for several minutes, or until they start to soften. Add Italian sausage and ground beef and cook until browned. Drain off excess fat. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. Remove approx 4 cups of sauce to a different bowl to cool down. Preheat oven to 375˚. Mix together ricotta cheese, 2 cups of the grated mozzarella, parmesan, egg, salt, and pepper in a separate bowl. Stir together until just blended. (Don't overmix.) Drain the pasta and let cool slightly. Pour into a bowl and add the cooled meat sauce and toss to combine. Fold cheese mixture in just barely. You still want large lumps throughout. Add half of the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top, then top with half of the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. (Sprinkle chopped parsley over the pasta before serving for a little freshness.)

The Perfect End of Summer Pasta Nothing shows off the juicy decadence of summer like fresh fruits and vegetables. At this time of year, I tend to cook much more simply, to enjoy the bright flavors of the produce that abounds. This pasta is fast, easy, and gives you all the flavors of a caprese salad. Perfect hot or cold. Burst Cherry Tomato Pasta with Summer Vegetables 1/3 cup extra-virgin olive oil 7 garlic cloves, smashed 2- 2/12 pounds cherry tomatoes (about 4 pints) 1 large zucchini or yellow squash, cut into pieces more or less the size of your tomatoes ¾ tsp. crushed red pepper flakes 1 cup basil leaves, torn 1½ tsp. kosher salt, or to taste 12 oz. cellantani  tube pasta 1 large ball of fresh mozzarella, chopped (or mozzarella pearls)   I use a glass 9"x13" dish for this, tossing the tomatoes, the squash, and any other vegetables you want to use (adjust oil accordingly so everything is coated. Salt and pepper to taste. Place in a 450 degree oven for 20-25 minutes, or until tomatoes burst and other vegetables are started to soften and brown around the edges a bit. Put your pasta on, and when finished, drain and reserve 3/4 cup of the pasta water. Once the tomatoes/vegetables are done, pour into the pan with the pasta and stir to combine, adding pasta water until the sauce is the consistency you like. Add in basil and the fresh mozzarella while hot and stir to combine. Enjoy! This is also great cold and as a meatless main or a side to just about any protein.