Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
1/4 Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Grilled Pork Medallions
When I picked these pork medallions up from the butcher I wasn’t exactly sure what I was going to do with them. Because pork tends to end up dry I decided to place them in a marinade overnight. These Pork Medallions came out superb! If you don’t have a grill you can put them under the broiler for 4 to 6 minutes per side.
INGREDIENTS
1 1/2 Pounds Pork Medallions
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
4 Chopped Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1 Teaspoon Yellow Curry
1 Teaspoon Dried Mustard
1 Sliced Onion
In a flat baking dish put the olive oil, garlic, lemon juice, salt and pepper. Stir to blend. Add the oregano, yellow curry and dried mustard and stir to mix well. Add the pork medallions and sliced onion to the marinade mix. Cover and place in the refrigerator overnight. When you are ready to cook preheat your grill. Cook for 4 to 6 minutes on each side depending on how thick the medallions are. Transfer to a warm serving dish and serve hot. Serves 4
Nana’s Tomato Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Chopped Garlic Cloves
28 Ounces Plum Tomatoes Blended
3 Tablespoons Basil
3 Chopped Sprigs of Parsley
1/4 Cup Red Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Heat the olive oil in a large saucepan. Add the chopped garlic and sauté until lightly golden. Add the tomatoes, basil, parsley, wine, salt and pepper. Simmer for 30 minutes. Add meatballs (if you are using meatballs) and let simmer for another 30 minutes. When done remove the meatballs to be eaten to the side. Pour the sauce over 1 pound of spaghetti that has been cooked al dente. Serves 4
Spaghetti & Meatballs Alla Nana
Don’t forget that food is a celebration to be shared. Gather your loved ones and mangia! You deserve to honor your life with good food, good friends and unhurried living. This is a great dish because it is hearty and can be made with canned tomatoes without sacrificing flavor.
INGREDIENTS
¾ Pound Ground Beef
¾ Pound Ground Pork
1 Egg
1 Crushed Garlic Clove
6 Chopped Flat Italian Parsley Sprigs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Grated Cheese
1 Cup Italian Bread Cubes
In a large size bowl mix everything together and form into balls of about 2 inches in diameter. In a large skillet brown the meatballs in hot olive oil. Remove from the pan and drain. Add to the sauce as it simmers and let them finish cooking. Serves 4
Chocolate Chip Shorties
This is my go to recipe when I want to make quick cookies, but I don’t want to sacrifice taste.
INGREDIENTS
1 Pound Softened Butter
1 Cup Sugar
5 Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 Teaspoon Kosher Salt
12 Ounces Chocolate Chips
Preheat your oven to 350° F. In a large size mixing bowl cream together the butter, sugar, vanilla and salt. Gradually add the flour and combine with a wooden spoon. Add the chocolate chips and mix well. As the mixture becomes thick knead it lightly with your fingers until it is firm. Pack the dough into a lightly buttered baking dish. Prick the center with a fork. Bake in the oven for 40 minutes until lightly browned. Remove from the oven and cool for 10 minutes on a wire rack. While in the pan cut into squares. Cool completely and remove from the pan. Transfer to a serving plate. Makes approximately 24 cookies depending on how big you cut them.
Grilled Swordfish
It’s spring and I’ve got the grilling itch something bad! I thought that I had lemons in my fridge, but to my dismay only found a lonely grapefruit. I decided to try a quick grapefruit marinade before grilling. The taste is subtle, but very good.
INGREDIENTS
1 ½ Pounds Fresh Swordfish
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Juice of 1 Grapefruit
Wash and pat dry, with paper towels, the swordfish. If your swordfish is one large piece then cut it into half. It will make it easier to handle and cook. On a large platter place the fish. Sprinkle with the salt and pepper. Pour the grapefruit juice over the top of the swordfish and let sit for 5 minutes. Place on the grill and cook from 6 to 10 minutes on each side depending on how thick your swordfish is. Serve with grilled zucchini. Serves 2
Ham Cooked In Beer
INGREDIENTS
20 Pound Bone-In Ham
2 Cans Beer
Olive Oil
Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Holy Thursday Spinach
Holy Thursday is, of course, the day commemorating the Last Supper and the institution of the Eucharist. A custom was popular in many European countries that greens should be eaten on this day, coming no doubt from the Jewish meal of bitter herbs. The day is sometimes called Green Thursday. Among the Pennsylvania Dutch, spinach and dandelion greens are still eaten on Holy Thursday to prevent spring illness which probably came from Germany where it was an ancient belief. This was probably considered tonic after the weeks of Lent. Vitamins for a body that had been underfed and needing nutrients to fight off viruses. Whatever the reason spinach is good and good for you!
INGREDIENTS
1 ½ Pounds Fresh Baby Spinach Leaves
2 Tablespoons Olive Oil
6 Chopped Garlic Cloves
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Tablespoon Butter
Squeeze of Lemon
Rinse the spinach well in cold water to make certain it is extremely clean. You don’t want to eat sand and grit. Spin the washed leaves in a salad spinner. In a large pot heat the olive oil and sauté the garlic over a medium heat for 1 minute. Make sure that the garlic is browned. Add all of the spinach, the salt and pepper to the pot. Toss with the garlic and olive oil. Cover the pot and cook for 2 minutes. Uncover the pot, turn the heat on high and cook for another minute. Stir with a wooden spoon. You want the spinach to be wilted. Using the wooden spoon, lift the spinach to a serving bowl and top with the butter and a squeeze of fresh lemon. Serve hot! Serves 6
Tuesday’s Chicken Salad
Chicken Salad was first served by Town Meets in Wakefield, Rhode Island in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day. Everyone likes their Chicken Salad different ways with the main ingredient being chopped chicken. I like to use chicken breast. Other common ingredients include mayonnaise, hard boiled eggs, celery, peppers, peas and a variety of mustards. Here is my Tuesday version.
INGREDIENTS
1 Large Cooked Chicken Breast
1 Chopped Jalapeño Pepper
½ Chopped Carrot
3 Chopped Scallions
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
¼ Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Parsley
Dice the chicken breast into bite size chunks and transfer to a large bowl. Stir in the chopped jalapeño pepper, chopped carrots, chopped scallions, salt, pepper, mayonnaise, mustard and parsley. Refrigerate for 1 hour. Serve on bread of your choice (I like to use a crusty Italian bread) or serve over lettuce and tomato. Serves 4
