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Homemade TV Dinner

· 33 Comments

Homemade TV Dinner with all the fixins, including mashed potatoes, meatloaf, peas and carrots and fruit crumble.

Retro-Redo: Homemade TV Dinner via LittleFerraroKitchen.com

It didn't take me long to figure out what I was going to make for this weeks Sunday Supper theme. I mean, come on, retro is where its at! I am sure we all have fond memories of classic TV dinners and i wanted to bring that nostalgia and history of such a revolutionary time.

We may turn up our noses now to those pre-made boxed meals,but TV dinners were a true revelation. Back in 1954, Swanson came out with the first TV dinners at the same time as  modern appliances, such as the huge popularity of the TV. According to TLC, the start of TV dinners was an answer to a problem with Thanksgiving leftovers! Swanson had tons of Thanksgiving leftovers and needed a way to use them up. One of Swanson's salesman, Gerry Thomas just traveled via Pan Am where he saw tin trays with compartments. So the Swanson brothers took that idea and loaded up the compartment tin trays. A campaign followed and ever since, TV dinners were an instant hit!

Retro-Redo: Homemade TV Dinner via LittleFerraroKitchen.com

The revolutionary thing about TV dinners is that it allowed woman more free time. Towards the end of WWII, women were the usual home-keepers and cooks of the family.

So having dinner ready within minutes allowed women to find other hobbies and work. The 1960's also brought an addition to the TV dinner, dessert. By this time TV trays had protein, carbs, vegetable and dessert all in 1 package!

For today's Sunday Supper I made a just as easy, homemade TV dinner! Meatloaf made in muffin cups are perfect for portion control and cook up in less time than a larger loaf.

Mashed potatoes with sour cream and Parmesan hit the spot and sweet peas and carrots are tossed with a touch o butter...nothing better than classic! And of course we can't end without a sweet dessert of Pear and pomegranate crumble to make it truly feel like home.

Ain't that swell?

More comfort food

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4.94 from 32 votes

Homemade TV Dinner

Homemade TV Dinner with all the fixins, including mashed potatoes, meatloaf, peas and carrots and fruit crumble.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main
Cuisine: American
Keyword: homemade tv dinner
Servings: 4 servings
Calories: 633kcal
Author: Samantha Ferraro

Ingredients

Meatloaf

Mashed Potatoes

Peas and Carrots

  • 2 c carrots peeled and chopped
  • 2 c peas frozen or fresh
  • 2 Tb butter
  • Salt and pepper to taste
US Customary - Metric

Instructions

Meatloaf

  • In a large bowl, combine all ingredients and mix well.
  • Spray a muffin tin with cooking spray and use a tablespoon to full muffin cups. It should make about 9.
  • Spread 1 Tb of ketchup on top of each meatloaf and bake at 350 degrees for 45 minutes until edges begin to crisp.

Mashed Potatoes

  • Boil potatoes until fork tender, about 15 minutes.
  • Use a potato masher to mash potatoes and add sour cream, Parmesan and salt and pepper.
  • Top with extra pat of butter.

Peas and Carrots

  • Cook peas and carrots in boiling water under carrots are tender. About 15 minutes.
  • When done, drain and place vegetables back in pot. Toss with 2tb butter and allow the warm vegetables to melt butter.
  • Season with salt and pepper.

Notes

Find the recipe for pear crumble here. 

Nutrition

Calories: 633kcal | Carbohydrates: 41g | Protein: 31g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 543mg | Potassium: 1059mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11750IU | Vitamin C: 46mg | Calcium: 199mg | Iron: 5mg

Roasted Kabocha Squash with Coconut Oil and Fried Sage

· 4 Comments

Roasted kabocha squash with healthy and sweet coconut and salty fried sage is the perfect vegan side dish!

Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

Roasted delicata squash, cut into slices and then topped with sizzling brown butter, fried sage and freshly grated Parmigiano.

The squash is roasted and caramelized on the outside and tender on the inside and well, you can go wrong with brown butter and the cheese takes the dish over the top. For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

Method:

1) Prep and fry sage and set aside. You can learn how to fry sage here.

Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

2) Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.

Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

3) Lay the squash halves on their flat side and again with a sharp knife and a strong person, cut them into wedges.

Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

4) Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.

Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

5) Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.

6) When done, top with freshly grated Parmigiano and fried sage.

More squash recipes:

Stuffed Acorn Squash with Spiced Rice (Hashweh)

Mediterranean Lentil Stuffed Delicata Squash

Roasted Delicata Squash with Sage and Amaretti Cookies

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5 from 5 votes

Roasted Kabocha Squash with Coconut Oil and Fried Sage

Roasted kabocha squash with healthy and sweet coconut and salty fried sage is the perfect vegan side dish!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: roasted kabocha squash
Servings: 4 servings
Calories: 209kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Fry sage leaves in hot oil for 1 minute until crisp, then set aside.
  • Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.
  • Lay the squash haves on their flat side and again with a sharp knife and a strong person, cut them into wedges.
  • Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
  • Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.
  • When done, top with freshly grated Parmigiano and fried sage.

Nutrition

Calories: 209kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 815mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3091IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 2mg

Lavender Lemon Bars

· 11 Comments

Lavender lemon bars have a light and distinct floral background taste thanks to the beautiful dried lavender.

Lavender Lemon Bars via LittleFerraroKitchen.com

For this years sweet treat, I wanted to make something a little brighter and softer. I asked on Facebook a few weeks ago whether I should pair rosemary, thyme or lavender with the lemon bars and majority chose lavender, so I did. Though..watch out for rosemary and thyme, I think that would be a gorgeous combination too.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar together in mixer until well incorporated.
  2. In another bowl, add together the flour, salt and lavender. Add flour mixture to butter mixture with mixer on low and mix until just incorporated.
  3. With floured hands, take dough and gather into a ball. Then flatten dough and form in a 9 x 13 baking dish, bringing up ½in on each side.
  4. Bake the dough for 20 minutes to give the crust a head start, then allow tochil for another 20 minutes before adding filling.
  5. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for about 30 minutes, until the filling is set. Let cool to room temperature for at least 2 hours.
  6. Cut into triangles and dust with confectioners' sugar.

More sweet inspiration

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5 from 12 votes

Lavender Lemon Bars

Lavender lemon bars have a light and distinct floral background taste thanks to the beautiful dried lavender.
Prep Time15 minutes
Cook Time50 minutes
Chilling2 hours
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: lemon bars with lavendar
Servings: 20 squares
Calories: 268kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

For the crust:

For the filling:

  • 6 eggs room temperature
  • 2 cups sugar
  • 1 cup fresh lemon juice About 3-4 lemons
  • Zest of 2-3 lemons
  • 1 cup flour
  • powdered sugar for dusting
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar together in mixer until well incorporated.
  • In another bowl, add together the flour, salt and lavender. Add flour mixture to butter mixture with mixer on low and mix until just incorporated.
  • With floured hands, take dough and gather into a ball. Then flatten dough and form in a 9 x 13 baking dish, bringing up ½in on each side.
  • Bake the dough for 20 minutes to give the crust a head start, then allow tochil for another 20 minutes before adding filling.
  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for about 30 minutes, until the filling is set. Let cool to room temperature for at least 2 hours.
  • Cut into triangles and dust with confectioners' sugar.

Nutrition

Calories: 268kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 107mg | Potassium: 54mg | Fiber: 1g | Sugar: 25g | Vitamin A: 358IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg

Ruby Red Beet Latkes with Cumin

· 35 Comments

Beet latkes are perfect for Hanukkah with a gorgeous bright red color and a warm cumin undertone.

Ruby Red Beet Latkes via LittleFerraroKitchen.com

I had so much fun  experimenting with this new latke recipe just for this event. Based on a whim and trip to the farmers market and voila...beet latkes was born..

Similar to my moms traditional latkes, but this time I wanted to try something different. Beets have such a gorgeous and deep color and I wanted to see how these would fry up.

I threw in some potato for that common feel and just a dusting of cumin, which paired perfectly with the sweetness of the beets.

More frying inspiration

Print Recipe
5 from 37 votes

Ruby Red Beet Latkes with Cumin

Beet latkes are perfect for Hanukkah with a gorgeous bright red color and a warm cumin undertone.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Jewish
Keyword: beet latkes, fried beet latkes
Servings: 10 latkes
Calories: 296kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Using a food processor with the small shredding blade, shred the beets, potatoes and onion. Use a dark colored kitchen towel to ring out any excess water from the vegetables.
  • *There will be lots of moisture.
  • In a large bowl, add the beet mixture, eggs, matzo meal, cumin and salt and pepper together and mix well. I use my hands at this step.
  • Heat a large skillet with canola oil, about ¼in high. Make sure oil is hot before frying by testing with a small piece of vegetable. It should sizzle when its ready. Use a regular table spoon to scoop mixture and carefully placing it in the hot oil.
  • Allow to cook on first side for about 3 minutes and use a flat spatula to carefully turn latke over and cook other side for about 2-3 minutes/
  • Place latkes on paper toweled lined plate r wire rack.

Notes

Yields about 10 latkes

Nutrition

Calories: 296kcal | Carbohydrates: 45g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 197mg | Potassium: 922mg | Fiber: 6g | Sugar: 10g | Vitamin A: 412IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 4mg

L.A.Times Holiday Cookie Bake-Off Winner

· 5 Comments

A few days ago I had the honor of visiting and touring the L.A. Times building. I wanted to show you what we did that day and am still on a high from such an amazing day. About a month ago I submitted my famous rugelach recipe  and didn't hear anything back....until last week! "Congratulations, out of over 120 entries and 2500 votes"... I was in the top 10!

Thank you ALL for your votes and support.

The day started with a fasinating tour tour around the Time's building, showing where everyone works, the history and last but certainly my favorite, the test kitchen. The LA Times offers free tours of the building which is not something to miss if you are visiting Los Angeles.

The winners recipes will be published in the L.A. Times on December 15th, but for now, here are some pics of the fun-filled day.

This globe lies in the lobby of the Times building. On the floor, you can see a circular panel which is a painted compass. The tour also goes into the first 100 years of the Times history.

The winners cookies!

This is the beautiful face of Jenn Harris that is behind the twitter chat #weekendeats that L.A. Times Food hosts every

Monday morning.

Ready for our closeup!

 

Vegetable and Pancetta Quiche with Potato Crust

· 5 Comments

A colorful and gluten-free vegetable and pancetta quiche with a simple crust made of thinly sliced potatoes.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

I don't make quiche often. Normally we make Butternut Squash Prosciutto Breakfast Hash.

Actually, this was my first time, if you want to call it a quiche. Instead of the standard butter soaked pastry crust, this quiche layers thin potato slices all along the bottom.

Just like most of us days after Thanksgiving, I not only have a mountain worth of mashed potatoes left, enough to make my Easy Homemade Perogies, but potatoes leftover too. I thought it would be neat to use one of my favorite kitchen tools, a mandoline, and thinly slice potato rings, thus forming a delicious (and gluten free) crust. I had some leftover rosemary that I picked from school and sprinkled that all over the overlapping potato slices. I used the rest of the eggs, 1 zucchini, a handful of cherry tomatoes and salty pancetta that all helped clean out the fridge.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

The potato crust that edged out of the tart dish became crispy and addictive. Not to mention, this was pretty healthy...right? There is no flour or butter and if you chose to make it vegetarian, just omit the pancetta. But honestly....why would you?

Method:

1) Begin heating oven to 400 degrees Fahrenheit. Whisk eggs and milk together and season with salt and pepper, set aside.

2) In a non stick skillet, cook pancetta in 1Tb olive oil until fully cooked and brown. When done, remove and reserve in a paper-towel lined bowl.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

3) In the same pan, drain any excess oil that accumulated but save about 1Tb worth. Add zucchini, season lightly with salt and pepper and saute for2-3 minutes until zucchini begins to color but don't cook through. It should still be snappy. When done, reserve to separate plate.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

4) Using a mandoline on setting #3, carefully slice potatoes on the longer side or use a sharp knife to slice thin slices.

*My tip: be careful when using a mandoline, make sure it is secure and sturdy and when slicing with dominant hand, have hand flat so fingers are not curled under, risking cutting.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

5) Using a tart dish , drizzle olive oil and use a paper towel to smear oil all over the bottom and sides. Place potato slices all along the bottom and sides, slightly overlapping and making sure all seams are closed. Sprinkle with rosemary and drizzle with olive oil and bake in oven for 10 minutes.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

6) Remove potato crust from oven and lower to 350 degrees. Pour in whisked eggs first and then add sliced zucchini, pancetta and cherry tomatoes. Top with shredded cheese and bake for 30 minutes.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

More great brunch recipes

More fun brunch recipes

Stuffed Challah French Toast

Matzo Brei Eggs Benedict with Lox

Vegetable and Pancetta Quiche with Potato Crust on LittleFerraroKitchen.com #GlutenFree
Print Recipe
5 from 9 votes

Vegetable and Pancetta Quiche with Potato Crust

A colorful and gluten-free vegetable and pancetta quiche with a simple crust made of thinly sliced potatoes.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Brunch
Cuisine: American
Keyword: gluten free vegetable quiche, quiche with potato crust, vegetable quiche
Servings: 6 servings
Calories: 209kcal
Author: Samantha Ferraro

Ingredients

  • 2 small-medium white potato
  • 5 eggs + 1 Tb milk
  • 4 oz pancetta chopped
  • 1 zucchini sliced thin
  • ½ cup cherry tomatoes cut in half
  • ½ cup shredded cheese
  • 1 Tb fresh rosemary chopped
  • Olive oil for drizzling
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Begin heating oven to 400 degrees Fahrenheit. Whisk eggs and milk together and season with salt and pepper, set aside.
  • In a non stick skillet, cook pancetta in 1Tb olive oil until fully cooked and brown. When done, remove and reserve in a paper-towel lined bowl.
  • In the same pan, drain any excess oil that accumulated but save about 1Tb worth. Add zucchini, season lightly with salt and pepper and saute for2-3 minutes until zucchini begins to color but don't cook through. It should still be snappy. When done, reserve to separate plate.
  • Using a mandoline on setting #3, carefully slice potatoes on the longer side or use a sharp knife to slice thin slices.
  • *My tip: be careful when using a mandoline, make sure it is secure and sturdy and when slicing with dominant hand, have hand flat so fingers are not curled under, risking cutting.
  • Using a tart dish , drizzle olive oil and use a paper towel to smear oil all over the bottom and sides. Place potato slices all along the bottom and sides, slightly overlapping and making sure all seams are closed. Sprinkle with rosemary and drizzle of olive oil and bake in oven for 10 minutes.
  • Remove potato crust from oven and lower to 350 degrees. Pour in whisked eggs first and then add sliced zucchini, pancetta and cherry tomatoes. Top with shredded cheese and bake for 30 minutes.

Nutrition

Calories: 209kcal | Carbohydrates: 12g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 257mg | Potassium: 450mg | Fiber: 2g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 20mg | Calcium: 143mg | Iron: 1mg

Chicken Puttanesca Sandwich

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If you are looking for a hearty flavorful sandwich, you will love this chicken puttanesca sandwich! A perfectly fried chicken cutlet uis layered with a chunky puttanesca sauce with all the favorites including capers, olives and salty anchovies and sandwiched in a rustic ciabatta bread.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

The smell is intoxicating, It really is the slow simmering anchovies that give off such a gorgeous aroma...it's pretty addictive and the trick is to allow them to melt down into the heating olive oil, that way a light salty flavor touches every single bite of the chunky tomato sauce.

The chunky tomato sauce poured over a perfectly crispy chicken cutlet and with some softly toasted ciabatta bread-this was a sandwich made in sandwich heaven.

Method:

1) In a large skillet, drizzle some olive oil and add anchovies. Use a spatula to break the fish down and saute for a few minutes. Add chopped garlic, red pepper flakes and saute for another 2 minutes until lightly brown.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

2) Add chopped tomatoes and olives and allow to cook until the tomatoes break down. About 3 minutes.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

3) Add tomato paste and stir to incorporate. Add capers and cook for another 2 minutes for all the flavors to blend. Add chopped parsley and remain on low heat. Taste for seasoning.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

4) To make the chicken cutlet, pound the chicken breast if you haven't already.

5) Dredge chicken breast in flour, then egg then breadcrumbs making sure everything is coated well.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

6) In a separate heated skillet with olive oil, place chicken in and allow to cook until crispy and brown on one side, about 5-7 minutes. Turn over and cook other side. Reserve chicken to plate when done.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

7) Slice ciabatta in half and grill to warm bread. If you have leftover garlic, rub garlic on the inside of grilled bread.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

8) Assemble sandwich with chicken cutlet and topping with puttanesca sauce.

Chicken Puttanesca Sandwich via LittleFerraroKitchen.com

More sandwich and finger food inspiration

Print Recipe
5 from 3 votes

Chicken Puttanesca Sandwich

This hearty chicken puttanesca sandwich has a perfectly fried chicken cutlet layered with a chunky puttanesca sauce sandwiches with ciabatta.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main
Cuisine: Italian
Keyword: chicken puttanesca, chicken puttanesca sandwich, italian chicken sandwich
Servings: 2 servings
Calories: 380kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a large skillet, drizzle some olive oil and add anchovies. Use a spatula to break the fish down and saute for a few minutes. Add chopped garlic, red pepper flakes and saute for another 2 minutes until lightly brown.
  • Add chopped tomatoes and olives and allow to cook until the tomatoes break down. About 3 minutes.
  • Add tomato paste and stir to incorporate. Add capers and cook for another 2 minutes for all the flavors to blend. Add chopped parsley and remain on low heat. Taste for seasoning.
  • To make the chicken cutlet, pound the chicken breast if you haven't already.
  • Dredge chicken breast in flour, then egg then breadcrumbs making sure everything is coated well.
  • In a separate heated skillet with olive oil, place chicken in and allow to cook until crispy and brown on one side, about 5-7 minutes. Turn over and cook other side. Reserve chicken to plate when done.
  • Slice ciabatta in half and grill to warm bread. If you have leftover garlic, rub garlic on the inside of grilled bread.
  • Assemble sandwich with chicken cutlet and topping with puttanesca sauce.

Nutrition

Calories: 380kcal | Carbohydrates: 51g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1011mg | Potassium: 388mg | Fiber: 3g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg

Sweet Intestines with Bloody Glass for Halloween

· 26 Comments

Puff pastry intestines are perfect for Halloween! Puff pastry is filled with a sweet mascarpone filling and rolled up to look like intestines and drizzled with a sweet bloody "raspberry jam" and finished with shards of edible glass.

I love Halloween. For one..it's my Birthday! I know...I just love it! I remember all the costumes I would dress up in as a kid. You know the standard "girl" costumes, like a witch, an angel, a 50's girl...my favorite was Wednesday Adams on my 11th Birthday.

And putting gory food together is even more fun. Last year I made Sweet Severed Fingers and friends had a hard time eating them from the looks. I knew I did good.

I felt like being a bit gory and fun this year, so for this Halloween and I found this idea to make "intestines". Cool huh? Of course I couldn't stop there! We had to make the intestines bloody and...well...perforated. I made some edible sugar glass that cut open the intestines with "blood" oozing out. Are you excited yet?

Edible Halloween Intestines

I stuffed the intestines with a sweet filling of cream cheese and mascapone with strawberries. If it was going to ooze out, might as well be sweet and delicious. I dripped  bloody raspberry preserves all over the intestines and then broke apart sugary glass to stab my intestines with. A sweet bloody mess is what this is. As it baked and puffed up, the intestines opened up and perforated, oozing out its sweet goodies and illustrating its gory and yummy insides.

How to Make Edible Intestines for Halloween

1) On a floured surface, roll the puff pastry sheets so it thins out a bit. Cut each sheet lengthwise into  4 strips.

2) Lay out parchment paper on a long flat and clean surface. A long counter or table will work. Then line the puff pastry strips at each end, forming 1 long strip.

3) Use a pastry brush to brush egg wash at each end and then use your fingers to press it down and seal it.

4) Using a mixer, mix together the cream cheese, mascapone, sugar and lemon zest and mix until well incorporated. Place mixture in ziplock bag making a "pastry bag" and snip off a tiny piece of the corner.

5) Pipe the cheese mixture all the way down the puff pastry.

* I found the mixture to be a tad too thin for what I wanted, so I placed it in the fridge for about 30 minutes. Next time I may not whip so long.

6) Sprinkle strawberries on top of cream mixture making sure to not overcrowd.

7) Next, seal the ends together and pinch with your fingers. Brush with egg wash to help seal. It some oozes out you can remove some filling.

8) Very gently and slowly and once your long puff pastry is all sealed, lift it up and move it into a parchment paper lined 9x13 baking sheet. This is a good time to have some help. Arrange as neatly or neatly as you like. Brush with egg wash.

9) Bake  in 350 degree oven for about 25 minutes until puff pastry begins to get golden brown.

10) To make the blood: Liquify 1 jar of raspberry preserves with a splash of water in a saucepan over medium heat. Stir with a whisk and allow to liquify. Strain through a sieve and add 1 drop of red food coloring. Mix well.

11) To make the glass: In a saucepan, dissolve sugar, water, corn syrup and cream of tartar. Stir with a whisk and use a candy thermometer to reach 315 degrees.

12) Pour sugar mixture into a foil lined baking sheet sprayed with non-stick spray and allow to cool to room temp, about an hour. Break apart "glass" using a mallet.

13) Drizzle bloody preserves over intestines and stick with glass.

More Holiday inspiration

Print Recipe
4.97 from 31 votes

Sweet Intestines with Bloody Glass for Halloween

Puff pastry intestines are perfect for Halloween! Puff pastry is filled with a sweet mascarpone filling, bloody "raspberry jam" and edible glass.
Prep Time30 minutes
Cook Time25 minutes
Chilling30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: halloween puff pastry intestines, zombie intestines recipe
Servings: 16 servings
Calories: 472kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

  • 2 sheets puff pastry defrosted
  • Flour for dusting
  • 1 egg + splash of water for egg wash whisked
  • 1 lb fresh strawberries cut into small pieces

Cheese Filling

  • 1 8 oz package cream cheese room temperature
  • 4 oz mascapone cheese
  • ¼ cup sugar
  • ½ lemon zested

Sweet Fake Blood

Sugar Glass

US Customary - Metric

Instructions

  • On a floured surface, roll the puff pastry sheets so it thins out a bit. Cut each sheet lengthwise into 4 strips.
  • Lay out parchment paper on a long flat and clean surface. A long counter or table will work. Then line the puff pastry strips at each end, forming 1 long strip.
  • Use a pastry brush to brush egg wash at each end and then use your fingers to press it down and seal it.
  • Using a mixer, mix together the cream cheese, mascapone, sugar and lemon zest and mix until well incorporated. Place mixture in ziplock bag making a "pastry bag" and snip off a tiny piece of the corner.
  • Pipe the cheese mixture all the way down the puff pastry.
  • * I found the mixture to be a tad too thin for what I wanted, so I placed it in the fridge for about 30 minutes. Next time I may not whip so long.
  • Sprinkle strawberries on top of cream mixture making sure to not overcrowd.
  • Next, seal the ends together and pinch with your fingers. Brush with egg wash to help seal. It some oozes out you can remove some filling.
  • Very gently and slowly and once your long puff pastry is all sealed, lift it up and move it into a parchment paper lined 9x13 baking sheet. This is a good time to have some help. Arrange as neatly or neatly as you like. Brush with egg wash.
  • Bake in 350 degree oven for about 25 minutes until puff pastry begins to get golden brown.
  • To make the blood: Liquify ½ jar of raspberry preserves with a splash of water in a saucepan over medium heat. Stir with a whisk and allow to liquify. Strain through a sieve and a 1 drop of red food coloring. Mix well.e the
  • To make the glass: In a saucepan, dissolve sugar, water, corn syrup and cream of tartar. Stir with a whisk and use a candy thermometer to reach 315 degrees.
  • Pour sugar mixture into a foil lined baking sheet sprayed with non-stick spray and allow to cool to room temp, about an hour. Break apart "glass" using a mallet.
  • Drizzle bloody preserves over intestines and stick with glass.

Nutrition

Calories: 472kcal | Carbohydrates: 81g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 124mg | Fiber: 1g | Sugar: 66g | Vitamin A: 127IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 1mg

Nutella Banana Bread Pudding

· 14 Comments

One of the best bread pudding you will make! Croissants are filled with sweet banana and chocolate nutella and made into a decadent bread pudding.

Nutella Banana Bread Pudding via LittleFerraroKitchen.com

I have a thing for nutella, which is funny because I don't eat chocolate ever. But there is something about the hazelnut that does it for it. It's floral and aromatic, I would wear it if I could.

So I figured I would rekindle our love for nutella and Europe and make a very modern twist to nutella and croissants. I had a few over-ripe bananas left over and whipped up a quick bread pudding mixture.

Frangelico was key and zests of orange to cut some of the sugar. I also wanted an excuse to use these cute little blue Le Creuset pots.

Nutella and banana swirled together and dripped off the sides. The eggy mixture fluffed up the croissants and created a gorgeous crusty texture with a souffle like feel on the inside. Gosh...I need to make this again and again.

Ingredients

Instructions

  1. Cut croissants in half and spread each with nutella and banana. Close croissant and cut in thirds or quarters.
  2. In a bowl, whisk together eggs, milk, cinnamon, nutmeg, vanilla and almond extract, frangelico and orange zest.
  3. Place croissant quarters in baking dish and pour egg mixture over making sure all the bread is covered well. Cover with foil and allow to soak for 30 minutes.
  4. *I used individual baking dishes and put 3-4 quarters in each. You can also use a 9x13 baking dish and pour everything in.
  5. Bake in 350 degree oven for 25 minutes covered with foil. Remove foil and continue to bake for additional 10 minutes.
Nutella Banana Bread Pudding via LittleFerraroKitchen.com

More desserts

Print Recipe
5 from 19 votes

Nutella Banana Bread Pudding

One of the best bread pudding you will make! Croissants are filled with sweet banana and chocolate nutella and made into a decadent bread pudding.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Brunch, Dessert
Cuisine: American, French
Keyword: banana bread pudding, croissant bread pudding, nutella bread pudding
Servings: 4 servings
Calories: 373kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Cut croissants in half and spread each with nutella and banana. Close croissant and cut in thirds or quarters.
  • In a bowl, whisk together eggs, milk, cinnamon, nutmeg, vanilla and almond extract, frangelico and orange zest.
  • Place croissant quarters in baking dish and pour egg mixture over making sure all the bread is covered well. Cover with foil and allow to soak for 30 minutes.
  • *I used individual baking dishes and put 3-4 quarters in each. You can also use a 9x13 baking dish and pour everything in.
  • Bake in 350 degree oven for 25 minutes covered with foil. Remove foil and continue to bake for additional 10 minutes.

Nutrition

Calories: 373kcal | Carbohydrates: 42g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 206mg | Sodium: 294mg | Potassium: 390mg | Fiber: 3g | Sugar: 16g | Vitamin A: 750IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg

My 1st Challah-Pumpkin Challah

· 3 Comments

A fall twist on challah, this pumpkin challah is flavored with warm spices of cinnamon and nutmeg.

I made my first challah last week. I am probably the only Jewish girl out there that has never made a challah from start to finish...I can admit that and finally cross it off my bucket list. Actually, when I was younger, I went to Yeshiva (Jewish school) and every Friday before Shabbos the teacher would give us a small dough to work with. I remember making it into a simple 3 strand braid and then bringing the dough home to cook for Friday night. Of course that was the end of my baking lesson and for years I would just go to the local Jewish deli and buy a challah. Unfortunately, living in my part of Southern California, classic Jewish delis are sparse and hard to find unless you live in L.A. It's these time that I really miss New York.

I've heard that making challah is a therapeutic experience and I couldn't wait to get my hands covered in dough and knead some love into baking. Everyone has pumpkin on the brain and I have been stalking Tori Aveys's Pumpkin challah for some time now. It has all the flavors of fall; pumpkin and nutmeg, cinnamon and honey...I couldn't resist.

I read through her recipe over and over again, making sure I understood everything. It is a process...a LONG and beautiful process. And for the first time making it, I think I can pat myself on the back a bit. You allow the dough to rise twice, each for an hour and then after you braid you allow it to rise again for at least 30 minutes.

I also struggled with the questions of how many strands I should braid. Usually for a first time challah, you could do a classic 3-strand braid. Nice and simple and almost everyone knows how to braid 3-strands, but I am an over-achiever when it comes to cooking and I cut my dough into quarters. A 4-strand bread is really quite easy. You have 4 strands, secure at one end and just do a "over-under-over" kinda thing. I'll explain that a bit later.

The challah came out perfect. It was golden and fluffed up in my oven The smells of cinnamon and nutmeg perfumed the whole house and I took every sense of smell and feeling of Holiday baking into my soul. The beautiful thing abo0ut this challah, was that I was able to break bread and give some away to someone that has never had challah before.

I also want to warn you that thi8s batch makes A LOT of dough. I only used half the dough to make this large challah braid and put the other half in the freezer in hopes of making mini challahs for Thanksgiving. However, I am hearing that freezing challah dough isn't always the bet option..so watch out for my next experiment before Thanksgiving.

Method:

1) In a large mixing bowl, dissolve 2 packets of yeast  and 1 Tb sugar into  ½ cup warm water, Wait about 10 minutes and the yeast should look foamy. If it doesn't, your yeast may have expired.

2) Once yeast is activated, add  other ½ cup warm water and remaining sugar and brown sugar, egg and yolks, honey, oil and spices. Whisk everything together until well incorporated. Add pumpkin puree and mix to incorporate.

3) Add flour to the pumpkin mixture by the ½ cupfuls at a time. Gently mix in with a large spoon (Yes, this was all done by hand!) When mixture begins to get too thick to stir, take out of bowl and knead. This happened about half-way through. Continue to add flour until dough is not sticky. I used 7 cups of flour.

4 Wash out the bowl well and coat it with canola oil. Add dough back in and turn over so dough is covered with oil. Meanwhile, bring a small pot of water to a boil. You will use this to help rise the dough.

5) Cover the dough with a damp towel and place it over the bowl and dough. Place bowl in the middle rack of your oven and the boiling pot of water (lid off) underneath. This crates a warm and moist environment and helps the dough rise Close oven but don't turn on and allow to rise for 1 hr.

6) After the hour, take bowl out and punch the dough down a few times. This was the fun part! Then place it back in the oven for 1 more hour for a second rise.

7) After the second rise, take the bowl out of the oven. Flour a clean surface and knead the dough a few times. Then cut the dough in half. Each half will make 1 large challah.

8) For a 3 strand challah, cut your half into thirds. For a 4 strand challah, cut the dough into quarters. (At this point I froze the other half, but I don't know the outcome of defrosting yet).

9)  To braid challah, take one of the dough parts being used for a strand and roll it out sightly with a rolling pin.

10) Then using your hands roll the further end of the dough towards you, creating a strand. Continue to roll on a floured surface until desired length. Use your hands to create length at the ends.

11) Once all the strands are created, secure them loosely at one end.

12) For a 4-strand braid, remember "Over-Under"Over". Take the strand furthest to the right and go over, then under then over the strands. Repeat with the new strand that's furthest to the right. After braiding, tuck the ends under. Place the challah on a baking sheet lined with parchment paper.

13) P re-heat oven to 350 degrees and brush the challah with egg wash. Tent the challah losely with foil and allow to rise for another 30 minutes.

14) Bake challah for a total of 40 minutes. But first set timer for 20 minutes then turn challah around in oven and bake for the other 20 minutes for even baking. Watch the challah for coloring and desired browning.

*Note: After the 1st 20 minutes, I brushed the challah with additional egg wash in the areas that needed browning.

15) When challah is done is should be golden brown and not doughy in the center.

*Future goals: Make strands neater and perfect braiding technique.

Print Recipe
5 from 7 votes

Pumpkin Challah

A fall twist on challah, this pumpkin challah is flavored with warm spices of cinnamon and nutmeg.
Prep Time20 minutes
Cook Time40 minutes
Proofing2 hours 30 minutes
Total Time3 hours 30 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: pumpkin challah
Servings: 16 servings
Calories: 303kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a large mixing bowl, dissolve 2 packets of yeast and 1 Tb sugar into ½ cup warm water, Wait about 10 minutes and the yeast should look foamy. If it doesn't, your yeast may have expired.
  • Once yeast is activated, add other ½ cup warm water and remaining sugar, eggs and yolks, honey, oil and spices. Whisk everythi8ng together until well incorporated. Add pumpkin puree and mix to incorporate.
  • Add flour to the pumpkin mixture by the ½ cupfuls at a time. Gently mix in with a large spoon (Yes, this was all done by hand!) When mixture begins to get too thick to stir, take out of bowl and knead. This happened about half-way through. Continue to add flour until dough is not sticky. I used 7 cups of flour.
  • Wash out the bowl well and coat it with canola oil. Add dough back in and turn over so dough is covered with oil. Meanwhile, bring a small pot of water to a boil. You will use this to help rise the dough.
  • Cover the dough with a damp towel and place it over the bowl and dough. Place bowl in the middle rack of your oven and the boiling pot of water (lid off) underneath. This crates a warm and moist environment and helps the dough rise Close oven but don't turn on and allow to rise for 1 hr.
  • After the hour, take bowl out and punch the dough down a few times. This was the fun part! Then place it back in the oven for 1 more hour for a second rise.
  • After the second rise, take the bowl out of the oven. Flour a clean surface and knead the dough a few times. Then cut the dough in half. Each half will make 1 large challah.
  • For a 3 strand challah, cut your half into thirds. For a 4 strand challah, cut the dough into quaters. (At this point I froze the other half, but I don't know the outcome of defrosting yet).
  • To brad challah, take one of the dough parts being used for a strand and roll it out sightlty with a rolling pin.
  • Then using your hands roll the further end of the dough towards you, creating a strand. Continue to roll on a floured surface until desired length. Use your hands to create length at the ends.
  • Once all the strands are created, secure them lightly at one end.
  • For a 4-strand braid, remember "Over-Under"Over". Take the strand furthest to the right and go over, then under then over the strands. Repeat with the new strand that's furthest to the right. After braiding, tuck the ends under. Place the challah on a baking sheet lined with parchment paper.
  • re-heat oven to 350 degrees and brush the challah with egg wash. Tent the challah losely with foil and allow to rise for another 30 minutes.
  • Bake challah for a total of 40 minutes. But first set timer for 20 minutes then turn challah around in oven and bake for the other 20 minutes for even baking. Watch the challah for coloring and desired browning.
  • *Note: After the 1st 20 minutes, I brushed the challah with additional egg wash in the areas that needed browning.
  • When challah is done is should be golden brown and not doughy in the center.

Nutrition

Calories: 303kcal | Carbohydrates: 56g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 324mg | Potassium: 160mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4872IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Chile Relleno with Ranchero Sauce.

· 30 Comments

A Mexican favorite, chile relleno are stuffed poblano peppers with cheese and fried with a light batter. The chile rellenos are served with a flavorful and savory ranchero sauce.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

I promised Joe I would make him his favorite Mexican dish ever...chile relleno. It's rare I let the poor guy order it when we go out, so I thought a treat for this party would be fun. Of course I did my research and put several things together as well as my own twist. The boys that work in the kitchen at the restaurant Joe works at always whip up some Mexican grub and they happened to make some ranchero sauce. Joe brought home a sample and I tasted my way through its ingredients. It was deep red with a primary tomato base and had chunks of green pepper and onion. I knew where I was going with this.

Now I can't offer you a Mexican classic without first embarrassing myself and showing you a picture of my first trip to Mexico. About 3 years ago Joe and I flew down to Cancun and visited Chichen Itza as well as I jumping onto my very first horse. His name was "Singer" and we galloped through the Mexican waters together.It was a moment I will never forget. Don't laugh.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

Method:

1) Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

2) Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

3) Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.

*Note: I made this earlier in the day and saved it for dinner. I thought the consistency and flavors pulled together more during those few hours of "sitting". So if you have the time to make this ahead, please do.

4) Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a separate bowl and fold in yolks with egg whites until light yellow. Set aside.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com
Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

5) Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with ½ inch canola or vegetable oil.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

6) When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

6)Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com

*Note: I had some minor difficulty when I wanted to coat with the egg mixture. I quickly found out that this was due to the intense heat wave we've been having (try 100+) and because of that my egg mixture was quickly melting before my eyes. Make sure to evenly coat the pepper and if you need to use an extra spoon to coat, that will help too.

7) Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.

 Looking for more Mexican recipe inspiration? Try my slow cooker chicken chili verde recipe!

Chile Relleno with Ranchero Sauce via LittleFerraroKitchen.com
Print Recipe
5 from 31 votes

Chile Relleno with Ranchero Sauce

A Mexican favorite, chile relleno is stuffed poblano peppers with cheese and fried with a light batter. The chile rellenos are served with a flavorful and savory ranchero sauce.
Course: Dinner, Main
Cuisine: Mexican
Servings: 4 servings
Calories: 370kcal
Author: Samantha Ferraro

Ingredients

Chile Relleno

Ranchero Sauce

US Customary - Metric

Instructions

  • Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.
  • Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.
  • Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.
  • Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a separate bowl and fold in yolks with egg whites until light yellow. Set aside.
  • Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with ½ inch canola or vegetable oil.
  • When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.
  • Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.
  • Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.

Nutrition

Calories: 370kcal | Carbohydrates: 31g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 203mg | Sodium: 832mg | Potassium: 846mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3750IU | Vitamin C: 52mg | Calcium: 443mg | Iron: 5mg

Linguini Bolognese with Wild Boar

· 1 Comment

A rich bolognese with wild boar and simmered for hours until rich, thick and flavorful. Add bolognese to linguini and shaved Parmesan.

Linguini with bolognese came to mind while I was preparing for our meal planning. We're trying to use what we have on hand and work with that. Ground wild boar, half box of linguini and speck were stocked and a twist to the tradition sounded fun to do.

So in this venture, I wanted to make a sauce that clung to every noodle for its dear life. I wanted the tomatoes and meat to blend together and cook for hours and taste like one cohesive bite. It's not fair to say that one recipe inspired me or "adapted" because I used a combination of recipes and techniques from my research (Chowhound message boards, for example) and used what I had on hand and what came forth was incredible!

A thick and luscious tomato-meat ragu. The meat was wild boar which tastes different than beef...hard to explain in words, noticeable but not overwhelming.

How to Make Bolognese with Wild Boar

1) In a food processor, pure onion, celery and carrot to a coarse puree.

2) In a large dutch oven coated with olive oil on medium heat, saute vegetable pure for about 5 minutes until softened. Add chopped garlic an d red pepper flakes. Saute until garlic is lightly brown.

3) Move the mixture to the side of the pot and make room in the middle. Drizzle more oil if needed. Add speck (or pancetta) and cook until lightly brown, turning to cook.

4) Move speck to side and make room in middle and add ground boar. Season with salt and pepper. Use a spatula to break up the meat as it begins to cook. Allow meat to brown for about 5-7 minutes, breaking up and tossing as it cooks. Add 1tsp oregano and thyme.

5) Slowly add ¾ cup whole milk into the meat mixture. Allow milk to evaporate. Use spatula to mix meat so milk doesn't burn. Add 1 cup red wine and allow alcohol to cook off, reducing the wine. Toss mixture together in pot. Add tomato paste and mix well.

6) Add crushed tomatoes and stir everything to combine. Cover and allow to cook on a low simmer for 2 hours.

7) Toss with cooked linguini and top with shavings of Parmigiano-Reggiano.

More great pasta recipes:

Easy Halloumi Pasta with Cherry Tomatoes

Homemade Meatballs with Sunday Gravy

Penne Alla Vodka with Parmigiano and Fresh Oregano (Vodka Pink Sauce)

Print Recipe
5 from 5 votes

Linguini Bolognese with Wild Boar

A rich bolognese with wild boar and simmered for hours until rich, thick and flavorful. Add bolognese to linguini and shaved Parmesan.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dinner, Main
Cuisine: Italian
Keyword: bolognese with wild boar
Servings: 6 servings
Calories: 458kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a food processor, pure onion, celery and carrot to a coarse puree.
  • In a large dutch oven coated with olive oil on medium heat, saute vegetable pure for about 5 minutes until softened. Add chopped garlic an d red pepper flakes. Saute until garlic is lightly brown.
  • Move the mixture to the side of the pot and make room in the middle. Drizzle more oil if needed. Add speck (or pancetta) and cook until lightly brown, turning to cook.
  • Move speck to side and make room in middle and add ground boar. Season with salt and pepper. Use a spatula to break up the meat as it begins to cook. Allow meat to brown for about 5-7 minutes, breaking up and tossing as it cooks. Add 1tsp oregano and thyme.
  • Slowly add ¾ cup whole milk into the meat mixture. Allow milk to evaporate. Use spatula to mix meat so milk doesn't burn. Add 1 cup red wine and allow alcohol to cook off, reducing the wine. Toss mixture together in pot. Add tomato paste and mix well.
  • Add crushed tomatoes and stir everything to combine. Cover and allow to cook on a low simmer for 2 hours.
  • Toss with cooked linguini and top with shavings of Parmigiano-Reggiano.

Nutrition

Calories: 458kcal | Carbohydrates: 45g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 419mg | Potassium: 741mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2186IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 3mg

 

Zucchini Gratin and Menu Planning

· 2 Comments

Well here we are, the last Friday of my summer. Geez did this go by fast! I have so many things I need to figure out. Joe mentioned "menu planning" yesterday and I thought that was such a fabulous idea. We have a bad habit of going to the store almost every day and making whatever the Food Network tells us to, our freezer is either overflowing or something goes bad.

So there I go shuffling through all the frozen protein we have stocked away in the freezer. I figured we should make a menu of things we have on hand, obviously and go from there. Well..it barely made a dent.

Here's what I came up with for the week:

1) Yogurt marinated chicken with curry and garlic and side of arugula salad (that neighbors just gave us...perfect!)

2) Pasta with tomatoes and scallops.

3) Grilled Pizza with Zucchini. Can you believe we have more zucchini! I'm thinking of ways to use them up!

4) Veal Picatta with sauteed zucchini.

5) Crock Pot Mexi-Style Chicken: This will end up on Monday, Joe will be working all day and I will be at school...so I am dusting off the crock pot!

6) Leftover chicken: make into enchiladas or bowls, etc.

So this is as far as I've gotten. How does this look? And I barely dented our fridge let alone our cubbards! And now that school is starting I have a LOT more planning to do. New schedules, school lunches, workouts and of course blogging.

Now let's get back to why we're all here....food! I have probably just made something perfectly healthy into something so incredibly indulgent. And I'm OK with that. Zucchini gratin is what's going on today, the last of that huge 4lb zucchini I was talking about earlier.

The funny thing is I was going to give a batch to my wonderful neighbors who gifted us with the gourd, but being my klutzy self..I left the leftovers out overnight and had to chuck it in the garbage. I shed a tear.

However, the few servings I did manage to serve up for dinner were succulent. Rich but not heavy and earthy from the zucchini. I liked the combined textures of the crunchy topping with the gooey cheese. I will be making this again.

Method:

1) Pre-heat oven to 400 degrees. In a large saute pan, melt butter and onions over low heat for about 20 minutes until tender but not browned. Add zucchini and cook, covered for another 10 minutes or so, until tender. Add salt, pepper, nutmeg and cook uncovered for a few more minutes to evaporate liquid.

2) Add flour and stir to coat. Add hot milk and cook over low heat for a few minutes until it gets a little thicker. Pour mixture into a baking dish.

3) In a separate bowl, combine bread crumbs and Gruyere cheese and sprinkle on top of zucchini mixture. Top with small dots of butter. Bake for 20 minutes or until brown and bubbly.

Print Recipe
5 from 3 votes

Zucchini Gratin and Menu Planning

Recipe inspired by Ina Garten
Servings: 4 servings
Calories: 367kcal
Author: Samantha Ferraro

Ingredients

  • 6 tablespoons ¾ stick unsalted butter, + extra for topping
  • ½ onion sliced
  • 2 pounds zucchini sliced thin
  • ¼ teaspoon ground nutmeg
  • 2 Tb flour
  • 1 cup hot milk
  • ½ cup fresh bread crumbs
  • ½ cup grated Gruyere
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees. In a large saute pan, melt butter and onions over low heat for about 20 minutes until tender but not browned. Add zucchini and cook, covered for another 10 minutes or so, until tender. Add salt, pepper, nutmeg and cook uncovered for a few more minutes to evaporate liquid.
  • Add flour and stir to coat. Add hot milk and cook over low heat for a few minutes until it gets a little thicker. Pour mixture into a baking dish.
  • In a separate bowl, combine bread crumbs and Gruyere cheese and sprinkle on top of zucchini mixture. Top with small dots of butter. Bake for 20 minutes or until brown and bubbly.

Nutrition

Calories: 367kcal | Carbohydrates: 24g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 261mg | Potassium: 753mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1234IU | Vitamin C: 42mg | Calcium: 312mg | Iron: 2mg

Fried Zucchini Pancakes

· 9 Comments

When you need to use up your zucchini harvest, these simply fried zucchini pancakes with herby oregano are fried to perfectly crisp and served with cool and creamy Crème fraîche.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

This is also pretty easy to whip up. Everything is common staples in a kitchen and the use of a cast iron creates the perfect crunch.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

 

Method:  

1) Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

2) Meanwhile, get your skillet hot and pour about ¼in canola or vegetable oil in.

3) Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get it super dry.

4) Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

5) Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

6) Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.

7) Top with a dollop of Crème fraîche and a small sprig of oregano.

  1. Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.
  2. Meanwhile, get your skillet hot and pour about ¼in canola or vegetable oil in.
  3. Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get ut super dry.
  4. Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.
  5. Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.
  6. Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.
  7. Top with a dollop of Crème fraîche and a small sprig of oregano.

More Zucchini inspiration

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5 from 11 votes

Fried Zucchini Pancakes

These simply fried zucchini pancakes with herby oregano are fried to perfectly crisp and served with cool and creamy Crème fraîche.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: zucchini pancakes
Servings: 4 servings
Calories: 64kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.
  • Meanwhile, get your skillet hot and pour about ¼in canola or vegetable oil in.
  • Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get ut super dry.
  • Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.
  • Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.
  • Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.
  • Top with a dollop of Crème fraîche and a small sprig of oregano.

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 92mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg

Rice Pudding Supreme

· 2 Comments

Rice pudding. But this isn't any rice pudding. This IS the BEST rice pudding you will EVER make and EVER eat.

A true labor of love, this pudding took me well over 2 hours to execute and I had to conquer the task since Joe has been begging me to for months.....no years! See, this rice pudding is special. This "Rice Pudding Supreme" is Joe's mothers, mother's retro recipe...dating back nearly 60 years. It is a true gem! I was handed the honor of Joe's moms "recipe box" with all kinds of neat retro recipes- "chicken evergreen", "jello supreme" and this favorite.

I have to admit that I was slightly embarrassed at the checkout counter buying "canned fruit cocktail"..since you wont usually see that on this blog...but that's what is so special about this recipe and what it calls for. And trust me...it is amazzzing! It did bring back some memories too. I always used to pick out and eat the cherries as a kid. You know you did too.

Method:

1) In a medium pot, add rice and 2 ½ c of water. Leave on low-medium heat and stir constantly. Add pinch of salt. Do not cover or leave alone for a long period of time. Stirring is what creates the starchy consistency. This took 30 minutes.

2) After the rice has soaked up all the water, add in the 1 quart of milk. Now this is where I got scared because that's is a lot of milk! Just continue to stir on medium heat and the rice will soak up all the milk and become super creamy. This part took 1 hr.

3) After the rice has soaked up all the milk and has become creamy, take it off the heat and place in bowl or Tupperware and chill in fridge for a few hours. (I sped this up and put in  the freezer for about an hour).

4) In a mixing bowl or large stand mixer, pour in the heavy whipping cream and begin to whip  starting on low speed and increasing until soft peaks form.

5) Once the rice is chilled, take it out of the fridge and pour it into a large bowl. Fold in canned fruit cocktail, raisins,  ¾ cup sugar, vanilla and cinnamon.

6) Now fold in the whipping cream carefully. Folding from the middle and around. Be gentle and keep it light and fluffy.

Oh so creamy and decadent. Light and fluffy. Just enough sweetness and a bite of texture from the raisins and fruit.

Don't you love these retro-recipes?

Thank you Joe's Grandma!

More Classic recipes

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5 from 3 votes

Rice Pudding Supreme

Rice pudding supreme is a retro recipe made with minute rice, whipped cream and classic canned fruit cocktail.
Servings: 6 servings
Calories: 554kcal
Author: Samantha Ferraro

Ingredients

  • 1 cup Uncle Bens white rice
  • 1 quart whole milk
  • 1 pint heavy whipping cream
  • ¾ c sugar
  • 1 can "fruit cocktail" drained
  • ½ c raisins
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
US Customary - Metric

Instructions

  • In a medium pot, add rice and 2 ½ c of water. Leave on low-medium heat and stir constantly. Add pinch of salt. Do not cover or leave alone for a long period of time. Stirring is what creates the starchy consistency. This took 30 minutes.
  • After the rice has soaked up all the water, add in the 1 quart of milk. Now this is where I got scared because that's is a lot of milk! Just continue to stir on medium heat and the rice will soak up all the milk and become super creamy. This part took 1 hr.
  • After the rice has soaked up all the milk and has become creamy, take it off the heat and place in bowl or Tupperware and chill in fridge for a few hours. (I sped this up and put in the freezer for about an hour).
  • In a mixing bowl or large stand mixer, pour in the heavy whipping cream and begin to whip starting on low speed and increasing until soft peaks form.
  • Once the rice is chilled, take it out of the fridge and pour it into a large bowl. Fold in canned fruit cocktail, raisins, ¾ cup sugar, vanilla and cinnamon.
  • Now fold in the whipping cream carefully. Folding from the middle and around. Be gentle and keep it light and fluffy.

Nutrition

Calories: 554kcal | Carbohydrates: 57g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 108mg | Sodium: 90mg | Potassium: 417mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1416IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 1mg

Creamy Penne with Zucchini

· 3 Comments

We have the nicest neighbors. They gave us an abundance of fresh produce out of their garden yesterday. The tomatoes will be coming up next week so today I am showcasing these little green cuties.

Since today is Friday, I would usually be showing off my latest Julia Child project. Of course July 4th took the best of me and I had enough sugar and meat for the next year.

So, I am sorry Julia. I hope you forgive me. I will honor you next week with butter and heavy cream, I'm sure. Instead, today we have a creamy and healthy pasta dish with shaved home-grown zucchinis. Simple, healthy and flavorful. Exactly what I was looking for last night.

Method:

1) Begin by boiling a large pot of water for your pasta. Salt water and cook pasta for desired time.

2) In a separate skillet, saute garlic and red pepper in olive oil for a few minutes until it starts to golden.

3) Add sliced zucchini and season with salt and pepper. Saute for another few minutes until the zucchini begin to color. The thinner they are, the faster it will cook.

4) When the pasta is done cooking, reserve about a ½c of pasta water (if need for a thinner consistency). Drain pasta and add directly to the skillet as well as the mascapone+lemon zest and fresh Parmesan. Turn heat off and toss to combine.

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5 from 4 votes

Zucchini with Creamy Penne

Servings: 2 servings
Calories: 668kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by boiling a large pot of water for your pasta. Salt water and cook pasta for desired time.
  • In a separate skillet, saute garlic and red pepper in olive oil for a few minutes until it starts to golden.
  • Add sliced zucchini and season with salt and pepper. Saute for another few minutes until the zucchini begin to color. The thinner they are, the faster it will cook.
  • When the pasta is done cooking, reserve about a ½c of pasta water (if need for a thinner consistency). Drain pasta and add directly to the skillet as well as the mascapone+lemon zest and fresh Parmesan. Turn heat off and toss to combine.

Nutrition

Calories: 668kcal | Carbohydrates: 78g | Protein: 20g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Cholesterol: 56mg | Sodium: 47mg | Potassium: 523mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1257IU | Vitamin C: 39mg | Calcium: 113mg | Iron: 1mg

The Ultimate Paella

· 10 Comments

The flavors of this Ultimate Paella are layered and all came together perfectly. A pinch of saffron goes a long way and perfumed the entire dish-like magic. This is no cheap meal, by any means, so indulge on good product.

We used a 13 inch paella pan, and with some research, it does matter how much rice: liquid ratio and other ingredient amounts you chose to put in, according to your pan size.

We used shrimp, mussels, clams and lobster for seafood. When you put them in at the right time, the natural flavors of the shellfish melt through the rice and broth. Then you get that bite of spicy authentic chorizo, which you can't go wrong with in any way. Top with sweet peas and fresh squeeze of lemon. Are you drooling yet?

Just a reminder to save all of your discarded seafood shells for my Simple Homemade Seafood Stock.

How to clean clams/mussels before cooking

Now before we get into the steaming, let's talk about how to properly clean clams and mussels first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand.

  • Once you bring home the shellfish, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
  • If you haven't worked with mussels before, it's pretty easy. Each mussel comes with a little "beard". Pull that out (it may be a bit hard at first).
  • 30 minutes before you're ready to cook, place the clams and clams in a large bowl of cold tap water. This help shellfish spit out any sand that may be inside.
  • Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam and mussel. Then, you're ready to cook!

Method:

1) Begin by marinating the chicken in paprika, oregano, salt and pepper. Refrigerate for about an hour.

2) Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned. Once cooked through, reserve to a plate.

3) Add chicken skin-side down and brown on all sides, turning with tongs. You don't need to cook chicken all the way through since it will cook through again in paella. Just brown well. Once browned, remove and reserve to a plate.

4) In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat until onions begin to caramelize.

5) Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors come together, about 10 minutes.

6) Next, add the rice to the tomato mixture and stir well allowing all the rice to be coated.

7) Pour in stock and simmer for 10 minutes. Stir gently at first, the the rice and liquid cook evenly.

8) Add chicken, chorizo, and saffron to rice mixture. Allow to simmer for about 5 minutes.

9) Add the clams, shrimp and lobster tails, tucking them into the rice. Allow everything to simmer together for about 15-20 minutes. We decided to lightly cover the pan with foil to allow everything to cook evenly. Then remove the foil and cook for another 10 minutes so the crusty socarrat can form.

As you can see, we may have overdone it with the sea food (but is that really a bad thing?) After I took the pic, we fixed the fish and tucked them more into the rice. Next time, less seafood and/or smaller chicken pieces.

10) Once done, garnish with peas, parsley and lemon wedges.

More great seafood recipes

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5 from 12 votes

The Ultimate Paella

The ultimate paella full of chorizo, chicken and loads of clams, mussels and shrimp and all seasoned with floral saffron.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main
Cuisine: Spanish
Keyword: chicken and seafood paella, spanish paella recipe
Servings: 6 servings
Calories: 310kcal
Author: Samantha Ferraro

Ingredients

  • 2-3 pieces of chicken bone in, skin on (thigh and/or leg)
  • 1 chorizo sausages thickly sliced
  • ½ onion chopped
  • 2-3 garlic cloves chopped
  • 1 15-ounce can whole tomatoes, drained and hand-crushed
  • 1 ½ cups short grain Spanish rice
  • 3 cups chicken stock
  • Generous pinch saffron threads
  • 6 dozen littleneck clams cleaned
  • 6 mussels cleaned
  • ½ pound jumbo shrimp peeled and de-veined
  • 1 lobster tails cut in half
  • ½ cup sweet peas frozen and thawed
  • Lemon wedges for serving
  • Fresh parsley chopped (for garnish)
  • Olive oil for drizzling
  • Salt and pepper to taste

Spice Rub for Chicken

US Customary - Metric

Instructions

  • Begin by marinating the chicken in paprika, oregano, salt and pepper. Refrigerate for about an hour.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned. Once cooked through, reserve to a plate.
  • Add chicken skin-side down and brown on all sides, turning with tongs. You don't need to cook chicken all the way through since it will cook through again in paella. Just brown well. Once browned, remove and reserve to a plate.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat until onions begin to caramelize.
  • Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors come together, about 10 minutes.
  • Next, add the rice to the tomato mixture and stir well allowing all the rice to be coated.
  • Pour in stock and simmer for 10 minutes. Stir gently at first, the the rice and liquid cook evenly.
  • Add chicken, chorizo, and saffron to rice mixture. Allow to simmer for about 5 minutes.
  • Add the clams, shrimp and lobster tails, tucking them into the rice. Allow everything to simmer together for about 15-20 minutes. We decided to lightly cover the pan with foil to allow everything to cook evenly. Then remove the foil and cook for another 10 minutes so the crusty socarrat can form.
  • Once done, garnish with peas, parsley and lemon wedges.

Nutrition

Calories: 310kcal | Carbohydrates: 49g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 555mg | Potassium: 414mg | Fiber: 3g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 4mg

Roasted Cauliflower with Penne

· 1 Comment

Roasted Cauliflower with Penne

We have had some fun these hast few weeks. I think you remember me saying that this is going to be the summer...the summer of renewal and all things bright and positive..."The summer of George" haha! The last two weeks have had an amazing start of the sunny season. A trip to Santa Barbara for our 7 year anniversary and recently an impromptu family excursion to Palm Springs (not to brag...)

With all this bathing suit wearing, it has come to my attention how serious we (ahem...Joe and I) need to be with what we are putting in our bodies. Now don't get me wrong. I whole-heartedly believe in real ingredients. So along with those colorful and fresh picked fruits and vegetables I will be devouring at the farmers market, yes, I will be eating REAL butter and enjoying a REAL glass of matured red wine when I feel like it. I am NOT a fan of those crazy non-fat, rice-made, chemical heavy-168 ingredient, soy based whatever, just because it has no calories and no fat. Just..scary

I felt like I was making a life altering decision, as I stood in the pasta aisle deciding whether to switch from white pasta to whole wheat. I am standing there with one bag of whole wheat pasta in one hand and white pasta in the other. This decision took an entire 10 minutes.

I ultimately went against my gut and took the whole wheat and RAN out of the aisle as fast as I could. How sad am I? I can't even handle whole wheat pasta. I had to ponder if I could tackle the thought of a more al dente bite. This is pathetic.

Roasted Cauliflower with Penne

The pasta came out perfect. It was made for a family gathering the day we got back from Santa Barbara and I wanted to make something easy and healthy for a large group. The cauliflower was bought the saw day at the SB farmers market and became nutty from canalization and whole wheat penne offered a bite and texture. I think we will stick to whole wheat pasta for a little while if pasta will be as good as this one.

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5 from 2 votes

Roasted Cauliflower with Penne

Makes 8-10 servings
Author: Samantha Ferraro

Ingredients

Instructions

  • Begin by getting water boiling for pasta and cook whole wheat pasta according to directions.
  • In a food processor, coarsely chop toasted bread until it looks like bread crumbs, set aside.
  • On a baking sheet lined with foil, place cauliflower flowers atop and add half of your chopped garlic, salt, pepper and olive oil. Toss to coat. Roast in 400 degree oven for about 30 minutes until cauliflower begins to brown and caramelize.
  • In a separate skillet, saute the rest of the chopped garlic, red pepper flakes and breadcrumbs. Allow breadcrumbs to toast up.
  • When cauliflower and penne are done, add both to the breadcrumb mixture (You will need a large pot) and toss well to coat. Add freshly grated Parmesan and drizzle more olive oil if needed. Season with salt and pepper. Garnish with fresh parsley.
Roasted Cauliflower with Penne

 

Enjoy!

White Bean Ragout with Pancetta

· 4 Comments

White bean ragout has white beans that are simmered in a condensed tomato mixture until soft and creamy and topped with salty pancetta and Parmesan.

Softened white beans simmering in a condensed tomato mixture; topped with salty pancetta and an incredibly healthy shaving of fresh parmigiana-this was going to be my transmission meal.

How to Make White Bean Ragout

1) In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.

2) Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.

3) In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.

4) Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.

5) Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.

6) Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.

7) When beans are done, top garlic crostini with bean mixture and drizzle with olive oil and a shaving of Parmesan.

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5 from 7 votes

White Bean Ragout with Pancetta

White bean ragout has white beans that are simmered in a condensed tomato mixture until soft and creamy and topped with salty pancetta and Parmesan.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Lunch, Main
Cuisine: Italian
Servings: 4 servings
Calories: 270kcal
Author: Samantha Ferraro

Ingredients

  • 1 onion chopped
  • 1 red bell pepper chopped (I used leftover baby bell peppers)
  • 1-2 garlic cloves chopped + 1 extra cut in half
  • 2 teaspoons tomato paste
  • 8 ounces pancetta
  • Several thick slices grilled or toasted ciabatta
  • 2 15 ouce cans cannellini white kidney beans, rinsed and drained
  • 1-2 cups chicken or vegetable broth
  • 1 cup cherry tomatoes halved
  • Freshly grated Parmesan
  • Flat-leaf parsley chopped
  • Olive oil for drizzling
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.
  • Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.
  • In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.
  • Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.
  • Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.
  • Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.

Notes

Recipe inspired from Bon Appetit

Nutrition

Calories: 270kcal | Carbohydrates: 8g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 406mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1181IU | Vitamin C: 49mg | Calcium: 18mg | Iron: 1mg

Enjoy!

Lavender Vanilla Panna Cotta with Got Milk?

· 11 Comments

Creamy lavender panna cotta is infused with dried lavender and vanilla bean, creating a flavorful and aromatic desert.

1) In a saucepan over medium heat,  bring the vanilla bean, lavender, sugar, ½ cup milk and 1 ½ cups of heavy cream to a simmer. Cover, remove from heat and set aside to steep for 30 minutes.

2) In a separate bowl, mix the gelatin powder in with remaining ½ cup milk to hydrate.

3) Reheat vanilla mixture and pour over gelatin mixture. Whisk everything together until combined and the gelatin is dissolved. Then whisk in the crème fraiche and strain the mixture. Cool to room temperature.

4)  Now, with an electric mixer, whisk  the remaining 1 ½ cups of heavy cream to soft peaks. I have to be honest with you. I messed up the first time when I found out I got an A in my stats class and was jumping up and down from excitement that I left the mixer on! Ha! So keep a close watch. It can go from soft peaks to cottage cheese in seconds!

5) Next, gently fold in vanilla bean mixture in two parts.

6) Pour the milk mixture into ramekins (or cups) and chill for at least 6 hours or overnight.

7) Now onto the glorious sweet berry caramel sauce!

In a saucepan over high heat, combine sugar and water. Boil until mixture is an amber color.

8) Add berry puree and butter.

9) Whisk until dissolved then strain.

10) Pour berry sauce over panna cotta (that's already solidified) and top with fresh berries.

More great desserts:

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5 from 10 votes

Lavender Vanilla Panna Cotta with Got Milk?

Recipe curtesy of Got Milk? and Chef Danielle Keene
Prep Time10 minutes
Cook Time30 minutes
Chilling6 hours
Total Time6 hours 40 minutes
Course: Dessert
Cuisine: Italian
Servings: 6 servings
Calories: 707kcal
Author: Samantha Ferraro

Ingredients

Panna Cotta

Berry Caramel Sauce

  • 1 cup sugar
  • ¼ cup water
  • 1 ¾ cup fresh berries in season, pureed
  • 1 tbsp. butter
US Customary - Metric

Instructions

  • In a saucepan over medium heat, bring vanilla bean, lavender, sugar, ½ cup milk and 1 ½ cups of heavy cream to a simmer. Cover, remove from heat and set aside to steep for 30 minutes.
  • In a separate bowl, mix gelatin powder in remaining ½ cup milk to hydrate.
  • Reheat vanilla mixture and pour over gelatin mixture. Whisk until combined and gelatin is dissolved.
  • Whisk in crème fraiche and strain. Cool to room temperature.
  • With an electric mixer, whisk remaining 1 ½ cups of heavy cream to soft peaks.
  • Gently fold in vanilla bean mixture in two parts and pour mixture into small ramekins or cups and chill for 6 hours or overnight.

Berry Caramel Sauce

  • In a saucepan over high heat, combine sugar and water and boil until mixture is an amber color.
  • Add berry puree and butter and whisk until dissolved.
  • Strain puree and serve over panna cotta.

Nutrition

Calories: 707kcal | Carbohydrates: 63g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 89mg | Potassium: 209mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1906IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 0.3mg

 

Kumquat-Orange Cardamom Bars {Guest Post}

· Leave a Comment

Summer is in the air today and I can hear the waves crashing just a few blocks away from me. It's a good life I have, I tell ya. Living in a small beach town where all the dogs know each other and I can walk 5 minutes and touch the sand with my bare toes.

I am planning on making this an every day occurrence this summer.

And with summer oh so close, amazing produce is coming into bloom and just begging to be eaten, which came to be the inspiration for these kumquat-orange cardamom bars which are also in perfect season.

So for today, I have the wonderful pleasure of guest posting and bringing these citrusy treats over to Erin at Lemon Sugar.

Erin is an AMAZZING baker and I already have her cheesy garlic biscuits on my to-do list ohhh and these lemon cupcakes! I just cant decide what to make first. But we all know how baking and I are; its a love-hate relationship.

Julia Child's Omelette Roulee

· 3 Comments

Julia Child's omelette roulee is a rolled omelette and is simply made with eggs, butter and scallions with a creamy center and pale exterior.

My Julia Child series has kicked off in just the right time. Just recently, the  owners of Julia Child's Facebook page contacted me and 99 other food bloggers nation wide to help recognize her 100th Birthday celebration on August 15. Until then, I will feature one of her recipes (as I am already doing) that was hand picked by master chefs, such as Thomas Keller.

I am so excited about this amazing event. If you would learn more find them on Julia Childs Facebook page.

This is the first week of the Julia Child celebration (@JC100), and omelette roulee is on the menu for today. A classic French style omelette that is all about technique and happens just as fast as you would crack eggs. I read the pages of the recipe over and over again to make sure I understood this perfectly. A proper French omelette is different than what we usually have at a local dinner. The omelette is barely colored and becomes buttery soft, while using only butter to coat the pan, of course.

Because I felt this was so techniqueley detailed, Joe and I teamed up together to make the perfect omelette roulee. He was the flipper, I was the photographer. The key is to use a wide pan so the eggs can come together and cook for a second. (We figured that out the hard way!) Next tip, if you step away, you've already cooked them too much...it happens that quickly!

As for the flavorings, 'aux fines herbes" (with herbs) seemed to do the trick on this spring morning. A healthy sprinkling of green onion and fresh parsley was just enough to flavor the delicate eggs. Honestly, this was probably the most delicious omelet I have ever had.

Method:

1) Begin by heating a 7 inch non-stick skillet with 1 Tb of butter on high heat. Swirl the pan so the butter coats all over and the sides. Allow the butter to melt and watch for the butter to foam but don't allow to brown.

2) Beat eggs in a bowl until the whites and yolks are just mixed. Add chopped herbs, salt and pepper and whisk one more time.

3) Just as the butter is foaming, pour the eggs into the pan and allow to set for about 3 seconds while swirling the pan so it doesn't stick or overcook.

4) Now here's the tricky part. Tilt the pan away from you slightly and begin jerking it towards you so that the eggs are folding over itself.

5) Then have your plate ready in another hand and tilt the omelet from the pan onto the plate.

Bon Appetit!

More Julia Child recipes:

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5 from 8 votes

Julia Child's Omelette Roulee

Julia Child's omelette roulee is simply made with eggs, butter and scallions with a creamy center and pale exterior.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: French
Keyword: French omelette, Julia child omelette
Servings: 1 omelette
Calories: 234kcal
Author: Samantha Ferraro

Ingredients

  • 2-3 eggs
  • 1 Tb butter
  • 2-3 green onion or scallions chopped
  • Small bunch of fresh parsley chopped
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Begin by heating a 7 inch non-stick skillet with 1 Tbl of butter on high heat. Swirl the pan so the butter coats all over and the sides. Allow the butter to melt and watch for the butter to foam but don't allow to brown.
  • Beat eggs in a bowl until the whites and yolks are just mixed. Add chopped herbs, salt and pepper and whisk one more time.
  • Just as the butter is foaming, pour the eggs into the pan and allow to set for about 3 seconds while swirling the pan so it doesn't stick or overcook.
  • Now here's the tricky part. Tilt the pan away from you slightly and begin jerking it towards you so that the eggs are folding over itself.
  • Then have your plate ready in another hand and tilt the omelet from the pan onto the plate.

Notes

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright ©1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A.Knopf, a division of Random House, Inc.

Nutrition

Calories: 234kcal | Carbohydrates: 2g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 357mg | Sodium: 219mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1064IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg

Julia Child's Chicken with Herbes de Provence

· 6 Comments

 
The Julia series continues this week with Poulet Saute aux Herbes de Provence, which is sauteed chicken with provencal herbes in a garlicky cream sauce.
 
When I took the first bite of this dish, I quickly blurted out "this is the best chicken I have ever made". And I still believe that to be true. The flavors are unlike anything I have combined before.
 
The chicken is sauteed in butter and olive oil, because..why not? Whole cloves of garlic perfume the casserole and then are roughly smashed, breaking up it's aroma and flavors even more. The herbes introduced are bright yet earthy. A simple sauce is then whisked together to form the most palatable bite you will ever come across-a simple hollondaise, if you will-combining the flavors of the crushed garlic and herbes. Serve with simple potatoes and roasted vegetables and allow the egg-suace to pour over. This is the best sauce you will ever make.
 
 
Method:
 
1) In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
 
 
 
2) Add the chicken and cook until lightly brown on both sides, about 5 minutes.
Add salt and pepper, herbes de provence and garlic.
 
 
 
3) Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork.
As the chicken cooks, baste the chicken with its butter several times.
 
 
 
4) When chicken is done, remove to a plate and keep warm.
Mash the garlic in the casserole with the back of a spoon.
 
 
5) Add the ½c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
(This is the best part!)
 
 
 
6) In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
 
 
 
7) Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
 
 
 
8) Continue to beat the sauce over low heat until it is thick and creamy.
 
9) Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.
 
 
 
Bon Appetit
 
 
 
 
Print Recipe
4.82 from 11 votes

Julia’s Chicken with Herbes de Provence

A classic Julia Child recipe with sauteed chicken in herbes de provence and simple hollondaise sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main
Cuisine: French
Keyword: chicken with herbs de provence
Servings: 4 servings
Calories: 320kcal
Author: Samantha Ferraro

Ingredients

  • 5-6 chicken legs and thighs bone in or out
  • ½ stick of butter
  • 2 teaspoon herbes de provence
  • 3-4 cloves of garlic left whole
  • ½ c white wine + 1Tb
  • 2 egg yolks
  • 1 lemon juiced
  • Salt and pepper to taste
  • Fresh parsley or basil roughly chopped (for garnish)
US Customary - Metric

Instructions

  • In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
  • Add the chicken and cook until lightly brown on both sides, about 5 minutes.
  • Add salt and pepper, herbes de provence and garlic.
  • Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
  • When chicken is done, remove to a plate and keep warm.
  • Mash the garlic in the casserole with the back of a spoon.
  • Add the ½c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
  • In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
  • Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
  • Continue to beat the sauce over low heat until it is thick and creamy.
  • Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

Nutrition

Calories: 320kcal | Carbohydrates: 5g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 246mg | Sodium: 171mg | Potassium: 568mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg
 
Looking for more French recipes? Try my updated version of Julia Child's coq au vin with a glass of Chianti and some good crusty bread.
 
 
 
 
 

Julia Child's Cheese Souffle

· 29 Comments

A step by step guide to making a show stopping Julia Child cheese souffle, with Gruyere and Parmigiano and a touch of spice.

 
Julia Child's Cheese Souffle
 

Welcome to my first installment into the new Little Ferraro Kitchen series, featuring the Queen of the Kitchen, Julia Child. I will be making and blogging 1 recipe of hers per week, preferably on Fridays (so you can cook it over the weekend) with detailed step by step photos and cooking explanations.

As you can see, I have been channeling Julia recently and ever since I received her cookbook Mastering the Art of French Cooking, I have been a tad obsessed.

 
 

Mastering the Art of French Cooking is just as the title dictates. Julia not only offers detailed explanations of the recipe steps, but deeply illustrates the importance cooking techniques, what equipment to use and how and what to look for when buying ingredients. Honestly, this is the cooking Bible!

 
Julia Child's Cheese Souffle
 

As I was making this cheese souffle, I was imagining how Julia was doing it. I put on my apron and thought of her high-pitched, yet intoxicating voice. I carefully beat my eggs to a perfect "white sheen" as she spoke of and made sure to not over beat them. This was the intimidating part, the egg whites. However, Julia did not disappoint and I was met with the perfect white sheen that she specifically illustrated.

 

Called "Souffle Au Fromage" in French is a glorious combination of a simple thickened white sauce paired with a flavorful cheese. Stiffened egg whites are carefully folded in and when this masterpiece is concluded, the most beautiful creation will equate from your oven. A light, puffy burst of salty flavored cheese souffle. The inside of this Souffle Ramekin is delicate and warm and the bottom and sides have crusted together forming a heavenly thick cheese layer.

 

Serves 4 for a 6 cup souffle mold

 
Method:
 

1) Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.

 
Julia Child's Cheese Souffle
 

2) I watched her You Tube video relentlessly and made sure I illustrated the foil-wrap well. This will make sure that your souffle will not spill over and will keep a high mold.

Tear a long enough piece of foil so that it is long enough to wrap around your mold.

 Fold in half lengthwise and butter one side. The buttered side will be the "inside" of the mold.

 
Julia Child's Cheese Souffle
 

 3) Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.

 
Julia Child's Cheese Souffle
 

4) Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.

 
 
Julia Child's Cheese Souffle
 
 

5) Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.

 
Julia Child's Cheese Souffle
 
 

6) Beat in the seasonings, cayenne or paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.

 
Julia Child's Cheese Souffle
 
 

7) Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.

 
Julia Child's Cheese Souffle
 
 

Ah now for the egg whites! This is VERY important..so listen up!

 
8) In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.

8) In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.

 
Julia Child's Cheese Souffle
 
 

Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.

 

9) As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.

 
Julia Child's Cheese Souffle
 
 

10) Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.

 
Julia Child's Cheese Souffle
Julia Child's Cheese Souffle
 
 

11) Stir in all but about 1 Tbl of the grated cheese into the cream mixture.

 
Julia Child's Cheese Souffle
 
 

12) There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.

 

Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover.

 
Julia Child's Cheese Souffle
Julia Child's Cheese Souffle
Julia Child's Cheese Souffle
 
 

13) Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about ¾ high. Tap the mild carefully to even it out and top with remaining Tb of cheese.

 
Julia Child's Cheese Souffle
 
 

14) Place the cheese souffle on middle-back rack of  pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.

Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!

 

15) The cheese souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.

 
 
Julia Child's Cheese Souffle
 

16) To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.

 
 
Julia Child's Cheese Souffle
 
 
 
Bon Appetit!
 
Julia Child's Cheese Souffle
Print Recipe
4.85 from 46 votes

Julia Child’s Cheese Souffle

A step by step guide to making a show stopping Julia Child cheese souffle, with Gruyere and Parmigiano and a touch of spice.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: French
Keyword: cheese souffle, Julia Child souffle
Servings: 4 servings
Calories: 379kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.
  • The foil wrap: This will make sure that your souffle will not spill over and will keep a high mold.
  • Tear a long enough piece of foil so that it is long enough to wrap around your mold. Fold in half length-wise and butter one side. The buttered side will be the "inside" of the mold. Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.
  • Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.
  • Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.
  • Beat in the paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.
  • Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.
  • Now for the egg whites. In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.
  • As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.
  • Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.
  • Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.
  • Stir in all but about 1Tbl of the grated cheese into the cream mixture.
  • There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.
  • Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover. Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about ¾ high. Tap the mild carefully to even it out and top with remaining Tb of cheese.
  • Place on middle-back rack of pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.
  • Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!
  • The souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.
  • To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.

Nutrition

Calories: 379kcal | Carbohydrates: 8g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 269mg | Sodium: 328mg | Potassium: 218mg | Sugar: 3g | Vitamin A: 1120IU | Calcium: 446mg | Iron: 0.8mg
 
 

Green Pasta and Ham (Well...Pancetta)

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This is one of those days where simplicity and quick dinners turns into something deliciously surprising. I wasn't even planning on writing about this, but Joe did such a good job, I just had to snap some quick photos.
 
And I have to say, I'm not the only June Cleaver in this kitchen...nope...Joe can throw down some apron-handling, lemon juggling, pasta magic too. And after a long day and late classes, you want something good (and preferrably with carbs),quick, not too heavy and FULL of flavor.
 
Success.
 
So here is what Joey created.
 
Ingredients:
 
½ lb Spinach Pasta (or other)
8 oz Pancetta, chopped2ts
2 garlic cloves, chopped
Few stalks of swiss chard, roughly chopped
Small bunch of asparagus, cut in ½ or ⅓ on a diagnol
1 teaspoon red pepper flakes
½-1c freshly grated Parmigiano
Olive oil for drizzling
Salt and pepper, to taste
 
Method:
 
1) Start by boiling your water and cooking pasta. Reseve 1 cup of pasta water. 
 
2)In a large heated skillet, drizzle about 2tsp of olive oil in pan and cook pancetta until browned.
When done, remove pancetta and set on a seperate plate.
 
3) In same pan, add swiss chard, asparagus, red pepper flakes and salt and pepper.
*Joe likes both the leaves and stems. So strim just the ends of the stem off and chop the stem in small pieces.
*Add more oil if needed.
Cook vegetables for about 5 minutes until they are tender and bright green.
 
4) When vegetables are done, add pancetta back in the pan and lower the heat.
 
5) Grate about ½-1c of freshly grated Parmigiana cheese and add to pan.
 
5) When pasta is done, drain and add pasta directly to pan. Add about ¼ cup of starchy pasta water to pan and wix well. If you think its too dry, add more.
 
What I love about this dish is that everything happens in one pan..how easy is that? Asparagus and chard are earthy and snappy. The pancetta and parmigiana introduced a perfect salty bite. This will deffinitely be our go-to meal on long days.
 
 
 
Enjoy! 

Hawaii Eats: Purple Taro with Coconut

· 8 Comments

Happy New Year everyone! I am so blessed to say that I am spending the first few days of 2012 in one of the most beautiful and peaceful places on earth....my home....Kona, Hawaii.
I really want to share with you every move I make, every wave I encounter and every plumeria I smell...so bare with me as I gather my thoughts and attempt to put it all together.
My parents have a beautiful fruitful garden, multiplying with night blooming jasmine, fresh organic lemons, tomatoes, pineapple, passion fruit (AKA lilikoi)...and what we are harvesting today, Purple Taro.
Taro is a hearty starchy plant, where both the root and leaves are edible. The leaves were once used to carry water because there were no bags or baskets available, so the sturdy leaves would do the job of a water jug. Purple taro is commonly used in taro chips or poi (the starchy purple paste you see in luaus), and the leaves can be eaten alone or wrapped around the pork meat in laulau. In this case, we're just going to cut the taro in big chunks and cook it with coconut milk....yum!!
But first...let me show you a few pics of harvesting the plant.
Digging up the root from the ground.
 Almost out!
Ta dah!
 
Beautiful, isn't it? This is the easiest dish to make and what my step-dad grew up on! So all the credit goes to him!
Ingredients:
1 Purple Taro, cleaned and cut into big chunks.
2 cans of Lite coconut milk
1 Tb sugar
1tbl dried coconut (optional)
Method:
1) Combine all ingredients (except dried coconut) together in a deep pot and cook on medium-heat until taro is tender. About 1 hour.
2) Sprinkle with dried coconut.
Enjoy and Aloohaaa!

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

· 50 Comments

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
This is possibly one of the best deserts that I have ever made.
 
I've made lemon bars before, but a taste of the islands takes this to an entirely different flavor profile that I have not experienced since I moved from Hawaii.
 
Mom still lives there, and I shared with many of you on Facebook and Twitter that I arrived home one day last week to a HUGE box of fresh lilikoi (Hawaiian for passion fruit).
Now when I mean fresh, I mean fresh from HER tree!
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
Can you believe it? The fruity smell was permeating out of the box even before I opened it!

A Few Tips on Working with Fresh Passion Fruit

So let me tell you about this beautiful tropical fruit, lilikoi.
  • The wrinklier it looks, the better and sweeter it is! So all that brown/wrinkle, that's good stuff!
  • There are seeds inside that are practically impossible to break, so best way to remove the pulp and juice is a quick swish in the food processor or blender. (Will explain.)
  • Enjoy-lilikoi is AMAZING!
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 

Lilikoi Bars, like Lemon Bars, but with a Hawaiian Twist

I had to pick the best desert possible to showcase this amazing and exotic fruit. I was thinking about lemon bars-how prefect are they. Tangy and sweet, a thick coating of fruit-this would fit perfectly for the
 lilikoi-And there we have it-Lilikoi Bars were born.
 
I wish blogs had some type of taste-sensory mechanism; there is nothing quite like the flavor of passion fruit. This unique flavor is romantic and tart. The aroma and scent alone bring me right back to Hawaiian waters and fresh citrus trees. Tasting its juice is exotic and floral, you know that it is passion fruit and nothing else. A strong citrus bite, but one that puckers well with added sweetness.
 
Note* I made this using fresh lilikoi, if you can not find fresh lilikoi, I have used Goya brand that has passion fruit pulp and works just as well! You can find it at most Asian or Latin American stores.
 

To Make the Lilikoi Juice

 
1) First, let's make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
2) Pulse a few short times for no more than 30 seconds. This will pull the pulp away from the seeds and get more juice out.
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
3) Pour pulp into a sieve with a bowl underneath (½ c at a time) and use the back of spoon to push down on the pulp and juice. Reserve 1 cup of juice and discard seeds.
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
 

Now onto the Bars

1) Preheat the oven to 350 degrees Fahrenheit.
 
2) For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
 
3) Combine the flour and salt and with the mixer on low, add to the butter until just mixed.

4) Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking sheet, building up a ½-inch edge on all sides. (It will feel crumbly, but will come together the more you press into it.)

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

5) Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).

6) Bake at 350 degrees for 20-25 minutes until the crust is pale and the edges are lightly browned. Remove from oven and let cool for another 15 minutes (sometimes I even place it in the fridge to help it cool down).

For the Filling

Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.

 For the Lilikoi Glaze

 
1) Boil water and sugar in a saucepan over medium heat for 5 minutes.
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

2) Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
3) Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup!
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
4) Allow to cool and drizzle over lilikoi bars!

More hawaiian style recipes

 
Print Recipe
4.67 from 84 votes

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
Prep Time10 minutes
Cook Time1 hour
Cooling1 hour 5 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American, Hawaiian
Keyword: lilikoi bars, lilikoi recipe, passion fruit bars
Servings: 12 bars
Calories: 490kcal
Author: Samantha Ferraro

Ingredients

Crust

Filling

  • 6 large eggs at room temperature
  • 2 cup sugar
  • 1 cup lilikoi juice about 10 lilikoi
  • 1 cup flour
  • 1 lemon zested and juiced

Glaze- adapted from here

US Customary - Metric

Instructions

  • First, make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.
  • Pulse a few short times for no more than 30 seconds. This will pull the pulp away from the seeds and get more juice out.
  • Pour pulp into a sieve? with a bowl underneath (½ c at a time) and use the back of spoon to push down on the pulp and juice. Reserve 1 cup of juice and discard seeds.
  • Now onto the Bars. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • Combine the flour and salt and with the mixer on low and mix until just combined.
  • Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan building up a ½-inch edge on all sides.
  • Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
  • Then bake crust for 20-25 minutes until lightly browned. The crust should be light tan and the edges a lightly brown color. Remove from oven and let cool for another 15 minutes. (sometimes I'll stick it in the fridge to help cool down).
  • For the filling, Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour.
  • Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.
  • For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
  • Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
  • Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
  • Allow to cool and drizzle over lilikoi bars.

Notes

I made this using fresh lilikoi, if you can not find fresh lilikoi, I have used Goya brand that has passion fruit pulp and works just as well! You can find it at most Asian or Latin American stores.
Passion Fruit Bars Recipe adapted from Ina Garten Lemon Bars
 
 

Nutrition

Calories: 490kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 61mg | Potassium: 152mg | Fiber: 1g | Sugar: 54g | Vitamin A: 776IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 2mg

Almond-Orange Biscotti

· 1 Comment

Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.

 
I made biscotti!
 
This is exciting stuff!
 
I have always thought of biscotti as this hard brick-throw against the wall-bruise you up-cement kind of cookie.
Ahh, but that was until I discovered this recipe.
 
 
Fragrant flavors of almond throughout and a burst of bright citrus peel haharmoniously come together to form a glorious morning bite with a warm cup of tea. Firm but not tooth-chipping, this Italian biscuit has all the right bells to win over any biscotti skeptic.
 
This was a first for me, as you can tell. So I do have some quirks to workout for the next time (ahem-cutting...ya...uneven-ish enough?), but I was so excited to make this-I had to share!
 

Looking for easier holiday cookies to bake? Try my Italian wedding cookieswhich are so easy to whip up!

Print Recipe
4.67 from 3 votes

Almond-Orange Biscotti

Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.
Prep Time20 minutes
Cook Time20 minutes
Chilling55 minutes
Total Time1 hour 35 minutes
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: almond biscotti, almond orange biscotti
Servings: 36 biscotti
Calories: 132kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Position rack in center of oven and preheat to 350°F and line baking sheet with parchment paper.
  • Sift flour, baking powder and salt into medium bowl.
  • Mix sugar, melted butter, 3 eggs, vanilla extract, orange liqueur and zest in large bowl. Add flour mixture to egg mixture and stir with spatula until well blended. Mix in almonds.
  • Divide dough in half. Using floured hands, shape each dough half into 13 ½-inch-long, 2 ½-inch-wide log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Transfer both logs to prepared baking sheet, spacing apart. (They spread.)
  • Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
  • Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  • *This is where I need to fix my quirks-I think I made my logs a little too thick, causing the middle to not cook as evenly as needed. I cooked mine for an extra 10-15 minutes. Next time I will not make them as "thick".
  • Transfer logs to work surface and discard parchment paper. Using a serrated knife, cut logs on a diagonal into ½-inch-wide slices. (I'll practice more next time!) Arrange slices, cut side down, on same baking sheet.
  • Bake for 12 minutes.
  • Turn biscotti over and bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

Notes

Adapted from Smitten Kitchen

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
 

Enjoy!

 

Turkey Pot Pie

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Thanksgiving is peeking around the corner, and whether we like it or not, there's going to be a lot of turkey left over! Now is the time to get creative in the kitchen and transform that meat into another amazing meal.
Here is the recipe to one of my favorite fall dishes, turkey pot pie.
Creamy and indulgent, this savory pie extends the warm feelings of Thanksgiving a little longer, but with a creative twist that everyone will love.
 
            Serves 4
Ingredients:
 
2 c leftover turkey, roughly shredded
5 c chicken stock, heated
4 TB butter
½ onion, chopped
1 c carrots, chopped
¾ c all purpose flour
¼ c heavy cream
1 c frozen peas
 Fresh thyme, chopped
Olive oil, for drizzling
Salt and pepper, to taste
Puff pastry, defrosted
1 egg whisked, for egg wash
  
Method:
 
1)    On medium-high heat, sauté carrot and onion in butter and olive oil. Cook for about 5 minutes until onion begins to color. Add thyme.
 
2)    Lower heat and add flour, stirring with a whisk. It will turn into a thick paste.
 
3)    Add heated stock to flour mixture, stirring constantly with a whisk. It will get very thick.
* Read tips at bottom. You can use leftover gravy instead!
 
4)    Add cream, salt and pepper.
 
5)    Add turkey and frozen peas. Mix well to combine.
 
6)    Divide into 4 individual oven-proof bowls (or all in 1 if you’d like).
 
7)    Using floured hands and on a floured surface, unfold puff pastry and gently roll out
pastry using a rolling pin to “thin out” and stretch the pastry.
 
8)    Cut a large enough circle to fit over your pie dish. Place pastry atop and cut 3 slits allowing ventilation.
 
9)    Brush with egg wash and sprinkle the tops with salt and pepper.
 
10)  Bake at 350 degrees Fahrenheit for 10 minutes. Then cover with foil and bake for another 20 minutes.
 
*Tips: Have leftover veggies? Throw that into the mix too!
*Have leftover gravy? Heat it up and add hot chicken stock to thin out. That can be your "thickening" agent instead of the flour/butter/cream mixture.
 
 
 Happy Thanksgiving! Make sure to check out my post the day after Thanksgiving for some amazing recipes on what do do with all those leftovers!
 Enjoy!    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Thanksgiving Leaf Cookies

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Fun and colorful Thanksgiving leaf cookies made with colored sugar cookie dough.

I teased some of you on Facebook recently with these gorgeous and festive sugar cookies. I saw the idea on Country Living, but they failed to explain on how create these colorful centerpieces. So...I just figured it out myself. I was really excited about how these came out! I never thought about dyeing dough before, but it worked perfectly and didn't effect the texture or taste at all. A Holiday Home run!
 
Colorful and festive, these Leaf cookies definitely set the tone for any Holiday gathering. Not only are they appetizing to the eye, they melt in your mouth too. Buttery and soft, these sugar cookies are easy to make with just a few simple ingredients and a colorful pallet. And I'll show you how I did it!
 
 
 
Method:
1)    Sift together flour, baking powder and salt. Set aside.
 
2)    In a stand mixer (hand mixer works find too), mix butter until light in color. Add sugar, egg, and milk, vanilla and lemon zest. Beat to combine.
 
3)    On low speed, gradually add in flour mixture until just combined.
 
4)    Using floured hands, divide dough into quarters.
 
 
5) Take ¼ and place back into mixing bowl. Add food coloring and mix to combine.
*Note-start with a small amount of coloring at first. Also, when color was mostly mixed, I took it out and kneaded it until all color was mixed through.
            6) Repeat with the rest of dough. Make sure to clean the paddle and bowl after each color, so you don't mix the colors together.
Edible Play dough?
 
6) When desired color is done, wrap each in plastic wrap and refrigerate for 1 hr.
7) Break pieces off of each colored dough and place them next to each other, creating a “patchwork” of color.
 
 
8) Using a floured rolling pin, roll dough to ¼ in thick.
 
9) Cut leaf shapes with a leaf cookie-cutter and place on baking sheet.
 
10) Use a toothpick to outline leaf-veins and sprinkle sugar on top for sparkle.
 
11) Bake at 375 degrees Fahrenheit for 7-9 minutes until edges are just done. Allow to rest on cookie sheet for about 2 minutes and then place on wrack to cool.
Print Recipe
5 from 1 vote

Thanksgiving Leaf Cookies

Servings: 36 cookies
Calories: 107kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Sift together flour, baking powder and salt. Set aside.
  • In a stand mixer (hand mixer works find too), mix butter until light in color. Add sugar, egg, and milk, vanilla and lemon zest. Beat to combine.
  • On low speed, gradually add in flour mixture until just combined.
  • Using floured hands, divide dough into quarters.
  • Take ¼ and place back into mixing bowl. Add food coloring and mix to combine.
  • *Note-start with a small amount of coloring at first. Also, when color was mostly mixed, I took it out and kneaded it until all color was mixed through.
  • Repeat with the rest of dough. Make sure to clean the paddle and bowl after each color, so you don't mix the colors together.
  • When desired color is done, wrap each in plastic wrap and refrigerate for 1 hr.
  • Break pieces off of each colored dough and place them next to each other, creating a patchwork of color.
  • Using a floured rolling pin, roll dough to ¼ in thick.
  • Cut leaf shapes with a leaf cookie-cutter and place on baking sheet.
  • Use a toothpick to outline leaf-veins and sprinkle sugar on top for sparkle.
  • Bake at 375 degrees Fahrenheit for 7-9 minutes until edges are just done. Allow to rest on cookie sheet for about 2 minutes and then place on wrack to cool.

Notes

Inspired by Country Living

Nutrition

Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 20mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 165IU | Calcium: 8mg | Iron: 1mg
 
 
 
 
How cute are these? Happy Thanksgiving everyone!
 
And just in case you need some more baking inspiration, try my easy Italian wedding cookies which are incredible easy to whip up and hold for a few days as well!
 
 

Halloween Shortbread Fingers

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These Halloween shortbread fingers are so deliciously gorey and perfect for Halloween! Tender shortbread cookies are finished with a toasted almond nail and finished with a sweet and bloody fruit sauce.

I am still a little squeamish looking at this picture, but that is all in the fun, isn't it? Just about a week left until Halloween (and my birthday...yup!) and I am finally feeling the Halloween spirit, especially after making these creepy and sweet "finger" treats.
I saw this simple sugar cookie recipe in Rachael Ray's magazine, "Everyday with Rachael Ray" and knew they would be the perfect way to "point" towards the holiday spirit. Ha...hilarious, isn't it?
Enjoy and Happy Halloween! (Muwahahahaha)
Print Recipe
5 from 2 votes

Halloween Shortbread Fingers

Halloween shortbread cookies are finished with a toasted almond nail and finished with a sweet and bloody fruit sauce.
Prep Time10 minutes
Cook Time25 minutes
Chilling30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Halloween cookies
Servings: 36 cookies
Calories: 103kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • In a large mixing bowl, beat butter until creamy then add sugar, egg and vanilla and continue beating until smooth and well incorporated.
  • Gradually add flour, baking powder and salt to the butter mixture and continue beating until just incorporated.
  • Place a sheet of plastic wrap over the bowl and refrigerate for 30 minutes. While dough is chilling, preheat oven to 235 degrees Fahrenheit.
  • Once dough has chilled, roll a heaping tablespoon of dough into an oblong finger shape. Place fingers about 3 inches apart on a parchment lined baking sheet.
  • Place a sliced almond on one end of finger, gently pressing the almond in. For added effect, use a toothpick or other sharp edge and make three slits into the cookie, representing the knuckles.
  • Place cookies in the oven and bake for about 20 minutes, or until lightly golden brown.
  • While the cookies baking, make the bloody raspberry sauce. Heat the raspberry jam in a small saucepan and place over medium heat. Add 1-2 tablespoons of water and continue simmering until jam liquified consistency.
  • To serve, dip shortbread fingers into raspberry sauce and serve.

Notes

To make the raspberry sauce even "bloodier", add a few drops of red food coloring. 

Nutrition

Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 69mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg

Fresh Raspberry and Apple Crumble

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Fresh Raspberry and apple crumble with a touch of lemon zest, brown sugar, cinnamon and perfectly crisp sweet oat topping.

Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
This past weekend, the Hubby and I entertained ourselves and went on another culinary excursion. Apple picking was on the agenda and I could not have been more excited! A peaceful drive up the California mountains on a beautiful and clear day at the start of Autumn to pick natures best, seemed like the perfect way to start the anticipated season.
 
However, Mother Nature had other plans up her sleeve and didn't care to share many of the apples on her trees. But of course, that didn't stop us and instead we made a slight detour and went raspberry picking instead!
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
This was such a beautiful and organic experience. Picking your own labor of love and then being able to enjoy the fruits of your work by showcasing such a pure and natural ingredient is what this whole experience was about.
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
So next on the list was to find the perfect recipe to feature these glorious red pearls. After scouring the internet with not much coming back at me, I decided to take matters into my own hands and create a twist on one of my favorite recipes.
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
Raspberry and apple crumble was born.
I really wanted to showcase these little jewels and decided on a warm crumble to really bring out its natural flavors. The fresh raspberries condensed and sweetened, while still offering that lip-smack pucker. Raspberry syrup formed at the bottom of the baking dish, perfect for that extra drizzle. The added apples provided depth and abundance. My favorite part of my favorite desert is the topping. Crumbly, crunchy, oaty topping. I like to feel the chew of the oat topping against the soft raspberry flesh and the warmth of the brown sugar with the tartness of the berries. This is my perfect desert.
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
Print Recipe
5 from 1 vote

Fresh Raspberry and Apple Crumble

Fresh Raspberry and apple crumble with a touch of lemon zest, brown sugar, cinnamon and perfectly crisp sweet oat topping.
Prep Time10 minutes
Cook Time50 minutes
Resting10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Servings: 4 servings
Calories: 617kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Pre-heat oven to 375 degrees Fahrenheit.
  • Combine raspberries, apples, white sugar, lemon zest and juice, cinnamon, nutmeg and salt
  • in a bowl and toss gently to combine. Transfer mixture to baking dish.
  • In same mixing bowl, combine flour, oats, brown sugar and butter. Rub the butter into the mixture with your fingertips until it holds together and looks like moist clumps.
  • Sprinkle the topping over the berry mixture. This amount will probably give you more than you need, but I like a lot of topping.
  • Bake the crumble until the topping is golden brown and fruit is bubbly. About 45 minutes (for my oven)..so check anywhere between 40-50min.
  • *Suggestion-put a baking sheet underneath with some parchment paper to catch any fruit droppings so it doesn't go all over your oven.
  • When crumble is done, let rest for at least 15 min and serve with ice cream!

Nutrition

Calories: 617kcal | Carbohydrates: 105g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 163mg | Potassium: 473mg | Fiber: 14g | Sugar: 68g | Vitamin A: 730IU | Vitamin C: 44mg | Calcium: 94mg | Iron: 3mg
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping

Enjoy!

 

Viva Las Vegas: Part 1

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Bright lights, late nights, groovin’ music and fine wine….Vegas here we come! I am so excited about blogging about our recent road trip, because I am such a new blogger and I love sharing my experiences with others. It allows me to live through it…just once more!
So this was our last “hoorah” for the summer. Before the bustles of school starting and the craziness of all the holidays that start parading in for the next few months…we needed this trip!
So here we go….Vegas here we come! Hubby, Hula and I in tow for the 4 hour trek to the glistening desert heat that was full of amazing eats and fantastic energy…just what we craved. 
Of course, as seasoned food enthusiasts, we always base our trips around, but what else, FOOD! Most of our questions are like, Where do we eat first? Then second? Oh and where should we eat tomorrow? What hot chefs are featuring where and who has the best homemade pasta? I do massive research before any trip and list all the restaurants and foodie stops that we MUST try.  Am I the only one that does this? Ha…I guess it is pretty funny when I think about it myself.
So our Vegas excursion lasted an amazing 5 days. I will break up this long blog post into days and talk about where we went and ate in each day, the good, the bad, and the….really?
Day 1
We were so excited to leave that we forgot to eat breakfast. We already packed the night before and ready to run out the door.
4 hrs later……. 
 
At this point hunger pangs start to seep in but we were too early to check in to the hotel (Ooohhh..and I can’t wait to talk about the amazing hotel!) After we acted like a cheesy tourist and stood in line for the iconic Welcome to Vegas sign (it is pretty cool though), we killed time by driving up and down the strip…and long and behind…what do we find….Arepas!
A small 4x4 yellow box standing by the side of the road “I heart Arepas”. I didn’t even know what arepas was, but on this hot day with 2 hours to kill…we didn’t care! It turns out Arepas is a Venezuelan dish made of ground corn, similar to polenta and stuffed with a variety of fillings. We chose the simple pollo and frijoles negros.
 
As we sat in the car off the side of the road and stuffed our faces, hubby and I were both pleasantly shocked by the amount of exotic spices that tickled our taste buds. The chicken was the clear winner for both of us. The cornmeal pancake was dense but not overcooked and definitely helped “fill” you up. The chicken was moist and shredded. The delicious meat juices drip down the sides of your arm and you can’t wait to lick it up fast enough! It was definite South American flavors….something very different than Mexican flavors, which is what were so used to living in Southern Cali. Pursued flavors of garlic and paprika….mmmmm…..
The black beans were delicious as well, but I’ll give this guy 1st runner up. The beans were al-dente for all you Italians out there and was topped with what tasted like  salty yummy parmesan cheese.
 
 
 
So the next time you’re on the strip[ and need to kill some time before or after….drive Southbound and stop at Arepas. I love Arepas, and you will too!
 
 
The Cosmopolitan
Probably one of the hottest and newest hotels on the strip! This place is trendy, classy and not over-crowded! Story is, the Cosmopolitan was originally built to be condos, but the venture fell through and instead was bought by a bank and is now the hottest hotel in Vegas.
I wouldn’t normally do hotel reviews, but I just had to share how amazing they were here. You walk into the lobby and there are ceiling high beams of 3-D’ish digital visuals that change constantly. It is somewhat hard to explain unless you see this in person. The eye drawing beams are constantly changing, from falling leaves, library books, to a more risqué version of 2 blurred nude people at night….it’s hot!
 
The 2nd floor is breathtaking. Take the escalator up to the Chandelier bar and feast your eyes on its sparkling beauty. I’ve never seen anything like it. A massive chandelier, with probably trillions of crystals that lengthen from the 1st to the 2nd floor of this huge hotel…just exquisite! 
Our room rocked! We were placed on the sky-scraping 49th floor with FULL views of the Bellagio fountains and the faux Eiffel Tower….just beautiful! Our suite was accompanied by wine and grapes, and something I will never forget….an Italian cookbook with a welcome note! How awesome is that! I can’t wait to make some recipes. Thank you, Cosmopolitan!
 
 
 
Blue Ribbon
 
Our first night in Vegas. I can’t tell you how excited I am to try Blue Ribbon LV. We are HUGE fans of the Blue Ribbon in NYC and go there every time were on the east coast, so I just had to come to the brand new Vegas addition and do a little research. Even though this is a sushi bar, they did say they had their famous bone marrow..mm…my mouth is watering.
What we ordered:
Bone Marrow
 
Steaming hot and moist, though served differently than its NYC counterpart. This one with an Asian twist of smeared teriyaki sauce on the bottom and flash sea weed as garnish. I found the challah bread that it came with way too heavy and eggy for such a delicate piece of gelatinous marrow. Sometimes less is more, and in this case, less should have been more… NYC wins!
Now onto the Sushi. Hubby and I were an adventurous mood. Let’s go crazy and not get the typical Ahi or California roll….I really wanted to try something different that I could talk about.
And this is what we got....
 
Our waitress was awesome! I wanted to remember everything that was on the platter, so she graciously wrote everything down…you rock! And I’m keeping this note forever too. J
 
I’ll highlight some things that I will never forget. Personally, I am a huge texture person…weird, but I am. If something tastes fantastic but has an odd texture..well….ya know.
The sea urchin threw me off guard like that. The flavor was bright and salty and fresh as the ocean, but its texture got the best of me. The urchin was soft and slightly slimy, the feeling felt as if this sea creature was moving around my tongue. I am glad I tried it once.  The fish carcass was something in itself too! At first it is presented with the rest of the sushi, and is then taken away towards the end of the meal so the chefs are able to fry it up for you.
So ok…fried fish chips..not so bad right? Again, the fresh flavor of the fish was beautiful, but the sound of hearing your teeth crunch on tiny bones was hard to chew…literally. Again, I am glad I tried it once.
 
Ahh…finally desert! Sparkling blueberry infused sake and ginger bread pudding. I was so in love with this bread pudding, I even went back the next day and asked for the recipe! Can’t wait to make this soon! It was so decadent and buttery, and of course you have to love the infusion of ginger , which helped cut through the tongue-coating butter. Perfect way to end our first night in Vegas.
Oh no....wheres the desert pic?? Whoops! It must have been SO good that I forgot to take a pic of it! So sorry! I'll just have to do an encore version soon!