Wednesday, May 25, 2016



Sponge-for ¼ sheet

¾ c. AP Flour
1¼ t. baking powder
3 eggs: 2 yolks and 3 whites needed
¾ c. sugar
2 T. boiling water

Preheat oven 350.
Sift together the dry ingredients.
Whisk the yolks and sugar until thick and pale.
Add the boiling water and whip until ribbony.
Fold the dry ingredients in.
Whip the egg whites to soft peaks. Fold into the batter, 1/3 at a time, until incorporated.
Spread the batter evenly into the prepared pan and bake 10-15 minutes, until golden brown and springy to the touch. Cool

1 c. fresh strawberries, washed
1 c. whipped cream
½ c. sweetened condensed milk
½ c. whole milk
2 t. vanilla

To Assemble:

Combine the condensed milk, milk and vanilla

Cut the cake into circles that fit the size of the dishes you are using (a mason jar works well). Place a circle of cake into jar, then a generous spoon of the milk, followed by whipped cream

*the cake in the photo was inverted out onto the plate, rather than just being served in the dish. If you want to invert your cakes, I suggest lining the jars with plastic wrap.

Tuesday, March 8, 2016

Green Shashuka

6 cups baby spinach, washed
2 mild green chilis (anaheim, hatch or hungarian) 
2 garlic cloves, peeled and smashed
1/2 cup olive oil
1 onion, thinly sliced
1/2 c green onion, thinly sliced
2 t. ground cumin
1/2 t. ground coriander
1/2 cup lebna (opt.)
1/2 cup cilantro leaves
1/4 cup dill (opt.)

4 eggs

In a saute pan, sweat the onion in olive oil until translucent. Add the garlic, spinach, green onions, spices and roasted chili. Cook for five minutes. Puree half the mixture with the lebna (or 1/4 cup water). add the mixture back to the un-pureed mixture. Season with salt and pepper.

To Serve:

Divide the spinach mixture between four ovenproof serving dishes. Create an indentation in the middle of each dish (like a birds nest) break an egg into each dish. Bake at 350 for 20 minutes or until the white has set. Serve warm with cilantro and dill.

Saturday, March 5, 2016

Braised Meatballs with Artichokes

Braised Meatballs

Meatball Mixture:
1 lb. ground pork shoulder
1 lb. ground chuck, flank or sirloin
1 onion, finely diced
2 T. extra virgin olive oil
2 cloves garlic, smashed
½ c fresh breadcrumbs
2 eggs
1 t. fennel seeds
1 t. minced rosemary
1 c grated pecorino cheese
1 t. salt

Sauté onion in olive oil until soft. Add garlic and give the mixture a quick stir. Transfer the onions to a medium bowl. Add the meat, breadcrumbs, eggs, fennel, rosemary, cheese and salt. Shape into golfball size meatballs. Gently brown the meatballs, and then transfer to heat proof serving dish.

Deglaze the pan with
1 cup Madeira, white wine, marsala or vermouth 
and reduce by one half and pour over meatballs.
Add 1 cup chicken broth
1 c artichoke hearts
Thinly sliced lemon
1 c cherry tomatoes
rosemary garnish

Bake at 300 for 50 minutes.

Thursday, December 3, 2015

My All-time Favorite Chocolate Cake

butter and flour 2-8inch cake pans

½ c cocoa powder
1 c boiling water
¾ c brown sugar
½ c buttermilk
1 T. vanilla
4 oz. butter
1 ¼ c. sugar
1 ¼ c AP flour
¾ t. baking soda
½ t. salt
2 eggs

Combine and mix smooth, cocoa powder and water. Add the brown sugar and vanilla. Set aside

Combine and sift, flour, soda and salt. Set aside.

In a mixer, cream butter and sugar. Add eggs one at a time.

Alternate adding cocoa mixture and flour mixture to the egg mixture until thorourly mixed.

Bake at 350f

Wednesday, November 18, 2015

Roasted Broccoli With Lemon Tahini Dressing

Roasted Brocoli:

2 lbs. brocoli crowns, washed and dried
1/4 c. olive oil
1 T. salt

On a sheet pan, toss broccoli with oil and salt. Roast at 350f for 40 minutes. See below notes and photos on roasting brocoli.

2 T. tahini
1/4 c. lemon juice
1 clove garlic, peeled
1/3 c. grated parmesan cheese
1/2 t. salt

In a blender, blend all the ingredients until smooth. 

1/4 c. sliced pitted olives
2 T. capers
1 t. lemon zest
2 T. parsley leaves

When Roasting Broccoli, slice the florets into 1/2 inch planks. Roasting typically implies dry direct 400f and up in the oven. However, for broccoli, I suggest 350f for 40 minutes.

As you can see in the before and after photos, roasted vegetables shrink!

Allow the broccoli to cool to room temperature. In a bowl, combine the dressing and broccoli. Pile the dressed broccoli onto a platter and garnish with the olives, capers, lemon zest and parsley. 

Note: This salad can be made up to twelve hours ahead and refrigerated until serving. This salad is ideal for buffets.

Tuesday, November 17, 2015

Garam Masala Roast Sweet Potatoes With Mint-Cilantro-Almond Chutney

Sweet Potatoes

4 sweet potatoes, washed, dried and cut into 1/4 inch strips
1/4 cup olive (or other preferred oil)
1 t. garam masala
1/2 t. salt

on a sheet pan, toss the sweet potatoes, oil, garam and salt. Roast for 45 minutes at 350. Allow the sweet potatoes to cool, before transfering to platter.


1/4 c. olive oil
2 c. washed and dried cilantro (remove most of the stems)
1 c. mint leaves
3/4 c. raw almonds
2 cloves garlic, peeled
1 jalapeno, stem and seeds removed
1/2 t. salt
2 T. lime juice
1 t. turmeric (opt.)

In a blender, blend all the ingredients, on the lowest speed until almost smooth. Serve with room temperature sweet potatoes or.....?

Monday, November 16, 2015

Roasted Butternut Squash Rosemary Pie

Single All-Butter Pie Crust

1-1/4 cups AP flour
½ t. salt
4 oz. unsalted cold butter
3-4 T. ice water

 Combine the dry ingredients. Cut in the butter. Add water and gently press into dough. Refrigerate for a least one-hour. Roll out dough and transfer to a 9inch pie dish. Blind bake the crust for 20 minutes at 350.

 Pie Filling
 3 cups (large dice) butternut squash
1 T. minced fresh rosemary
2 T. olive oil
1-12 oz. can sweetented condensed milk
1 T. vanilla 1 t. ground green cardamom
1 t. salt
2 t. cinnamon
3 eggs

On a sheet pan, toss the squash rosemary and oil. Roast for 30 minutes at 375.

 In a food processor, puree the squash mixture, sweetened condensed milk, vanilla, salt, cardamom, and cinnamon. Add the eggs and pulse thoroughly, to incorporate (without over mixing). Pour the mixture into the pre-baked crust.

Bake at 350 for 50 minutes. Cool to room temperature before serving.

Serve with lightly sweetened whipped cream.