Amazing All-In-One Cake & Frosting
All you need is one large bowl and you are on your way to the easiest homemade dessert there is. Perfect for holidays or every day baking.
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
2 Tablespoons Vanilla Extract
4 Cups Powdered Sugar
2/3 Cup Milk
4 Lightly Beaten Large Eggs
2 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2/3 Cup Room Temperature Water
Preheat your oven to 350ºF. Grease and flour a Bundt pan. In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined. Alternate adding the powdered sugar and milk. Beat until fluffy. Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside. Add the eggs to the remaining frosting in the bowl. Beat until well blended. Add the flour, baking soda and salt and beat for 1 minute. Add the water and beat another 30 seconds. Pour the batter into the Bundt pan and place into the oven for 1 hour. Remember that all ovens are not created equal so your cake may need more or less baking time. Insert a toothpick in the center and if it comes out clean then take your cake out of the oven. Cool for 1/2 hour and then remove from the pan and put onto a serving plate. Cool completely before frosting. Frost and serve. Serves 8
Pork Tenderloin In Mustard Sauce
This pork tenderloin is a big hit in my house and a perfect weekend dish. These spring days are numbered so let’s get these comfort food meals in before summer gets here.
INGREDIENTS
2 Medium Size Pork Tenderloins
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
1/2 Cup Chopped Shallots
4 Tablespoons Butter
1 Cup Sliced Mushrooms
1/2 Cup Chicken Broth
1/2 Cup White Wine
1/4 Cup Dijon Mustard
1/4 Cup Sour Cream
Preheat your oven to 425º F. Smear the pork tenderloins with the kosher salt and pepper. Place the tenderloins into a large size (lined with parchment paper) baking pan and cook, uncovered, for 30 minutes. In a large size skillet sauté the shallots, in the butter, for 2 minutes over a medium heat. Add the sliced mushrooms and cook for 3 minutes. Add the chicken broth and the white wine. Turn the heat to low and cook for another 10 minutes. Stir in the Dijon mustard and cook for 1 minute. Add the sour cream and combine well. Cook for 3 more minutes. Remove the tenderloins from the oven and let rest for 15 minutes covered in a foil tent. Slice the pork into medallions and place onto a serving platter. Drizzle the medallions with the mustard sauce and serve. Serves 6
Steaks With Cherry Tomatoes
This recipe calls for a grill pan! No ifs, ands or buts about it.
INGREDIENTS
1 Tablespoon Olive Oil
Meat Rub
Two 1 1/2 Pound Ribeye or NY Strip Steaks
1 1/2 Cups Cherry Tomatoes
2 Tablespoons Olive Oil
2 Teaspoons Red Wine Vinegar
2 Sliced Shallots
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rub both sides of your steaks with the meat rub of your choice and set aside onto a plate. Season your grill pan with 1 tablespoon of olive oil. Heat over a medium high heat until nice and hot. In a medium size bowl combine the cherry tomatoes, 2 tablespoons olive oil, red wine vinegar, kosher salt, freshly ground pepper and the sliced shallots. Place the steaks onto the grill pan and grill for 4 to 5 minutes per side for medium rare. Add the tomato mixture to the pan during the 2 minutes of cooking. Remove from the heat and transfer to a serving plate. Let the meat rest for 5 minutes. Slice and serve with the tomatoes & shallots. Serves 4
Meat Rub:
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
2 Teaspoons Kosher Salt
Mix all of the spices in a small size bowl. Rub onto the steak of your choice.
Tuna & Bow Tie Pasta Salad
Here is a quick and light pasta salad that everyone will love. If you want to lower the calories then use a low-fat mayonnaise.
INGREDIENTS
8 Ounces Regular or Whole Wheat Bow Tie Pasta
6 Tablespoons Mayonnaise
3 Tablespoons Red Wine Vinegar
3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil
2 Chopped Garlic Cloves
2 Sliced Cipollini Onions
1/4 Teaspoon Freshly Ground Pepper
12 Ounces Canned Tuna (Drained & Flaked)
1 Cup Thawed Frozen Peas
2 Cups Halved Cherry Tomatoes
1/3 Cup Chopped Red Onion
In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente. Remove from the heat and drain, but DO NOT rinse. Rinsing pasta is a big No No. Let the pasta cool for 5 minutes. In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper. Mix well. Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta. Mix very well and chill for 1 hour. Transfer to a serving bowl and serve either as a main course or as a side dish. Serves 4
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
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.
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
