Mafaldine Pasta With Sausage & Roasted Peppers
Easy & delicious! Enough said!
INGREDIENTS
1 Pound Sweet Italian Sausage
6 Chopped Garlic Cloves
12 Ounces Roasted Peppers (Drained, Rinsed & Chopped)
2 Cups Chicken Broth
28 Ounces Crushed Tomatoes
1 Pound Mafaldine Pasta
3/4 Cup Chopped Green Olives
4 Tablespoons Olive Oil
1/4 Cup Grated Romano Cheese
In a large size skillet sauté the sausage for 5 minutes, over a medium heat, until browned on the outside. Remove the sausage from the skillet and place onto a cutting board. Slice into 1/4 inch pieces. Return the sausage to the skillet and add the garlic. Sauté the sausage and garlic for 5 minutes. Add the roasted peppers and chicken broth. Increase the heat to medium high and bring to a boil. Add the tomatoes. Cover and reduce the heat to medium low. Let simmer for 20 minutes. In the meantime cook the pasta in a large pot of salted water until al dente. Drain the pasta, but don’t rinse it. Remove the skillet from the heat and add the drained pasta, green olives, olive oil and cheese to the sausage & garlic. Mix thoroughly and transfer to a large pasta bowl. Serve immediately. Serves 6
Greens, Beans, Rosemary & Thyme
The dark leafy greens are dense with nutrients and pair with beans very well. This is a healthy and satisfying dish. If you’re short on time then use one 16 ounce package of frozen dark leafy greens instead of the fresh ones.
INGREDIENTS
3/4 Cup Vegetable Broth
1 Cup Chopped Onion
4 Cloves Finely Chopped Garlic
1 Pound Dark Leafy Greens Like Collards, Kale or Mustard Greens (1 to 2 Bunches)
2 Cups Cooked White Beans Like Great Northern
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Thyme
1/4 Teaspoon Crushed Red Pepper
1/8 Teaspoon Freshly Ground Pepper
Wash and remove the tough stems of the greens. Slice the leaves of the greens. In a large skillet bring the vegetable broth to a simmer over a medium high heat. Add the onions and garlic. Cook for 8 minutes until tender. Stir occasionally. Stir in the greens, beans, rosemary, thyme and crushed red pepper. Cover and turn the heat down to medium. Cook for 6 minutes. Stir only once. Uncover and cook for another 3 minutes or until the greens are tender. Stir in the pepper and then transfer to a serving dish. Serve warm. Serves 4
Southern Italian Pasta Fagioli
I love this lovely Italian soup because it’s hearty, but not too heavy.
INGREDIENTS
2 Tablespoons Olive Oil
1/2 Cup Chopped Carrot
1/2 Cup Chopped Celery
1/2 Cup Chopped Onion
4 Minced Garlic Cloves
5 Cups Water
4 Beef Bouillon Cubes
15 Ounce Can Diced Tomatoes With Juice
3 Teaspoons Basil
1/2 Teaspoon Freshly Ground Pepper
1 Cup Uncooked Ditalini Pasta
20 Ounce Can Undrained Kidney Beans
Extra Olive Oil For Garnish
1/2 Cup Grated Parmesan Cheese
Add the olive oil to a large size soup pot and heat over a medium heat for 1 minute. Add the carrots, celery, onions and garlic. Cook for 12 minutes making sure to stir occasionally. Add the water, beef bouillon, tomatoes (with juice), basil and pepper. Bring to a boil. Stir in the pasta and turn the heat up to a medium high. Cook for 15 minutes. Stir frequently to ensure that your soup doesn’t stick. Add the beans and cook for another 5 minutes. Remove from the heat and ladle into individual bowls. Drizzle with olive oil and sprinkle with grated Parmesan cheese. Serves 6
LAMB WITH APRICOTS
“Easter Without Lamb Is A Thing That Cannot Be.” – Macedonia Proverb
INGREDIENTS
3 Teaspoons Olive Oil
3 Pounds Boneless Leg of Lamb
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Sliced Onions
1 1/4 Cups Red Wine
1 1/2 Cups Beef Broth
1 Cup Sliced Dried Apricots
Heat the olive oil in a large size Dutch oven over a medium high heat. Sprinkle the lamb with the kosher salt and pepper. Add the lamb to the pot and cook for 10 minutes until browned on all sides. Remove the lamb from the pot and place onto a plate. Add the onions to the pot and cook for 10 minutes. Stir occasionally. Add the wine, reduce the heat to medium low and simmer the onions for 15 minutes. Add the broth and then return the lamb to the pot. Cover and simmer for 2 hours. Add the sliced apricots and turn the lamb. Place the lid back on and simmer for 1 1/2 hours. Remove from the Dutch oven and transfer the lamb to a platter. Cover and keep warm. Simmer the sauce until reduced to about 2 1/2 cups. Taste and adjust the seasoning with salt or pepper if desired. Slice the lamb, pour the sauce over the lamb and serve. Serves 6
Easter Hot Cross Buns
As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block. “Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns! If you have no daughters, give them to your sons. One ha’ penny, two ha’ penny, hot cross buns.”
Today is Good Friday and on this day the bells are silenced. In France the children are told that the bells have flown to Rome to return only on Holy Saturday. In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day. In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown. However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.
Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them. Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.
INGREDIENTS
1 Package Active Dry Yeast
1 Cup Warm Milk
5 Tablespoons Softened Butter
1/2 Cup Brown Sugar
2 Large Beaten Eggs
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
3 1/2 Cups Unbleached Flour
3/4 Cup Dried Currants
3 Tablespoons Milk Mixed With 3 Tablespoons Sugar
1 Tablespoon Cold Milk
1 Cup Sifted Powdered Sugar
1/2 Teaspoon Lemon Juice
In a small size bowl mix the yeast with 4 tablespoons of the warm milk. Set aside for 5 minutes. In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar. When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs. Add the nutmeg, cloves, cinnamon and salt. Add the remaining warm milk and mix well. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Grease a large size bowl with the remaining butter. Place the dough in the bowl and turn the dough to butter all sides. Cover and let sit in a warm place for 1 1/2 hours. The dough should be doubled. Line two baking sheets with parchment paper. Punch the dough down and then divide it in half. Next divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough onto the parchment lined baking sheets leaving 2 inches between them. Set aside and cover lightly with tea towels or waxed paper for 1 hour. The dough should double in size. Preheat your oven to 400º F. Carefully slash a cross into the top of each bun using a sharp knife. Cut through the skin of the dough at least 1/4 inch deep. Try not to compress the bun as you cut. Place into the oven and bake for 20 minutes until they are lightly browned. Just before they come out of the oven bring the milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. To make the icing: mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24
Caramel & Chocolate Pecan Bars
Brown sugar, butter, pecans, coconut and chocolate are all baked into these unbelievably delicious bars! They are great for holidays as well as every day. If you are not a fan of coconut then feel free to leave the coconut layer out of this recipe.
INGREDIENTS
Crust:
2 Cups Unbleached Flour
1 Cup Packed Light Brown Sugar
1/2 Cup Softened Butter
1 Cup Chopped Pecans
Caramel Layer:
2/3Cup Butter
1/2 Cup Packed Light Brown Sugar
Coconut:
1 Cup Sweetened Shredded Coconut
Chocolate:
2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350º. In a large size bowl combine the flour, brown sugar and softened butter for the crust. Beat on a medium speed, with an electric mixer, until the mixture looks like fine crumbs. Transfer to the bottom of a parchment paper lined 13×9 inch baking pan. Press evenly into the bottom of the pan. Sprinkle the pecans evenly over the unbaked crust. Sprinkle the 1 cup of coconut evenly over the pecans. Set aside. In a medium size saucepan combine the 2/3 cup butter and 1/2 cup brown sugar. Cook over a medium heat and bring to a boil. Continue to cook for 1 more minute after bringing to a boil. Make sure to stir constantly. Remove from the heat and pour the caramel mixture evenly over the pecans, coconut and crust. Place into the oven and bake for 20 to 30 minutes. Remember that every oven heats differently so make sure to check at 20 minutes. The entire caramel layer should be bubbly, but make sure not to overbake. Remove from the oven and immediately sprinkle the chocolate chips on top. Allow to slightly melt and then spread the melted chips over the bars. Cook completely and then cut into bars. Makes about 36 bars (depending on how large or small you cut the bars).
Apricot Pork Tenderloin
Some people like to cook lamb for Easter and some people like to cook ham or pork tenderloin. Here is such an easy recipe for pork tenderloin. The key to this dish is to brine the pork tenderloin before cooking. It makes all of the difference in the world.
INGREDIENTS
2 Large Pork Tenderloins
1 1/2 Cup Apricot Preserves
6 Minced Garlic Cloves
4 Teaspoons Of Either Ground Ginger Or Freshly Grated Ginger
3 Tablespoons Soy Sauce
2 Tablespoons Hot Water
Brine:
8 Cups Water
1/2 Cup Sugar
1/4 Cup Kosher Salt
Remove the pork tenderloins from their packages and rinse. Place into a large size, but shallow bowl. Pour the brine over the tenderloins and cover with plastic wrap. Place into the fridge for 3 or more hours. When you are ready to cook remove from the fridge and pat dry with paper towels. Set aside. Make the apricot sauce by combining the apricot preserves, minced garlic cloves, ginger, soy sauce and hot water into a medium size bowl. Mix well with an electric mixer. Place the tenderloins into a large parchment paper lined baking dish. Preheat your oven to 400º F. Pour the apricot sauce over the tenderloins and bake, uncovered, for 45 minutes to 1 hour. Check for doneness at 45 minutes. Remove from the oven and tent with foil for 10 minutes. Slice and transfer to a serving platter. Serve warm. Serves 6
NOTE: Make sure the sugar and salt are well dissolved when making the brine.
Macaroon Morsels
Super yummy and super easy to make. My Macaroon Morsels are great for Passover, Easter or anytime. If you are making these for Passover then make sure to use Kosher-for-Passover ingredients.
INGREDIENTS
4 Egg Whites
1 Teaspoon Vanilla Extract
1/4 Teaspoon Cream of Tartar
1/8 Teaspoon Kosher Salt
1 1/3 Cup Sugar
5 1/3 Cups Flaked Coconut
Preheat your oven to 325º F. Line baking sheets with parchment paper and set aside. In an extra-large bowl beat the egg whites, vanilla extract, kosher salt and cream of tartar, with a mixer, on a high speed until soft peaks form. This usually looks like “curling tips.” Add the sugar 1 tablespoon at a time. Beat until STIFF peaks form which looks like “standing tips.” Fold in the coconut 1/2 at a time. Drop 1 teaspoon of the batter 1 inch apart onto the parchment paper. Place into the oven and bake 20 to 25 minutes. The bottoms should be light brown. Cover and chill the batter between baking. Remove from the oven and let cool on wire racks until completely cool. Transfer to serving plates and serve. Makes about 60 cookies
Victoria's Slow Roasted Salmon With Herb Oil
If you don’t want to make traditional gefilte fish then salmon is an excellent substitute and also delicious served at room temperature. I always try to purchase wild salmon at my local fishmonger. During the week I buy my fish at Pescatore Seafood (Grand Central Market) in New York and Superior Seafood in Westport, CT when I am at my Connecticut house on the weekends. This is truly an effortless dish that can be made for Passover or any day of the year for that matter.
INGREDIENTS
Herb Oil:
1 Cup Fresh Snipped Cut Chives
1/4 Cup Snipped Fresh Dill
1/2 Cup Grapeseed Oil Plus 2 Tablespoons
1 Teaspoon Kosher Salt
1 Teaspoon Jarred White Horseradish
Salmon:
1 Large Sliced Onion
2 Pounds Fresh Salmon Fillet
1/4 Cup Olive Oil Plus 3 Tablespoons
2 Teaspoons Smoked Paprika
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/2 Cup Fresh Dill Leaves
Preheat your oven to 250º F. To make the herb oil combine the chives, dill, kosher salt and oil in a food processor or blender. Process on high until roughly pureed. Add two more tablespoons of the oil and process until nice and smooth. Transfer into a medium size bowl and then stir in the horseradish. Set aside.
Cut the salmon crosswise into 8 equal pieces. Bring the salmon to room temperature. Leave the skin on and remove any bones with a tweezer. Grease a large, but shallow roasting pan with 3 tablespoons olive oil. Coat both sides of the salmon with 1/4 cup olive oil. Coat well. In a small size bowl combine the paprika, kosher salt and pepper. Massage the spices into the fish. Place the sliced onion pieces on the bottom of the roasting pan. Place the salmon, skin side down, in the pan and scatter the fresh dill leaves on top. Place the salmon into the oven and cook, uncovered, for 30 minutes. Depending on how done you like your salmon you can adjust cooking time to be shorter or longer. Remove from the oven and remove the salmon skin. Throw away the onion slices and dill. Place the salmon pieces onto a serving platter and drizzle with some of the herb oil. Place the leftover herb oil on the table for guests to add more if they like. Serves 4
Sunday Morning Cinnamon Waffles
Spring is “officially” here and what better way to begin a beautiful Sunday morning than with my delicious Sunday Morning Cinnamon Waffles! Serve with butter & syrup.
INGREDIENTS
1 3/4 Cup Unbleached Flour
5 Tablespoons Sugar
1 Tablespoon Ground Cinnamon
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 3/4 Cups Milk
1/2 Cup Olive Oil
1 Teaspoon Vanilla
In a medium size bowl combine the flour, sugar, baking powder, cinnamon and kosher salt. Make a well in the center of the flour mixture and set aside. In a separate medium sized bowl beat the eggs and then stir in the milk, oil and vanilla. Add the egg mixture all at once to the flour mixture. Stir just until moist. Do not over mix. The batter should be lumpy. Pour some of the batter to a preheated and lightly greased waffle iron. Close the lid quickly and do not open until done. Read your waffle iron’s instruction booklet. When done remove with a fork and transfer to a serving platter. Repeat with the remaining batter. Serve warm. Make 12 to 16 waffles
