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Healthy Mediterranean Cooking at Home

Category Archives: cookies

Garlic Chicken with Peppadew Salsa

2 servings

4 tablespoons unsalted butter
1 garlic clove, grated
1/2 cup plain fresh bread crumbs
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breasts

Directions

Preheat the oven to 350°F. Oil a baking dish that will just fit the chicken breasts.

Combine the butter and garlic in a small microwave bowl. Heat on high for a minute or until the butter melts.

Pour into a shallow bowl and cool.

Mix the breadcrumbs, cheese, salt and pepper in another shallow bowl.

Dip each chicken piece, one at a time, into the melted garlic butter.

Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in the prepared baking dish. Drizzle on any of remaining melted butter over the breaded chicken.

Bake until lightly browned and cooked through, 50 to 60 minutes.

Peppadew Salsa

Peppadews are sweet peppers from South Africa and are usually found in the mixed olive section near the deli in a supermarket.

Serves 2

6-8 Peppadew peppers, cubed
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon lime juice

Directions

Combine all ingredients in a small bowl and let sit for at least ½ an hour before serving.

Sautéed Escarole with Toasted Pine Nuts

Ingredients

1 large head escarole
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon red pepper chili flakes
2 tablespoons pine nuts
Sea salt to taste

Directions

After the core is removed, slice escarole into ribbons just over an inch thick. Wash escarole in several changes of water.

Dry well in a salad spinner.

Heat a large, deep frying pan, add the pine nuts and toast in the dry pan until the nuts start to brown, shaking the pan all the time the pine nuts are toasting. Pour onto a plate and reserve.

Add the olive oil, garlic and red pepper flakes to the pan and heat for a minute.

Add escarole, a handful at a time, turning the leaves over each time you add more.

Saute the escarole. turning every few minutes, until it is wilted and soft.

Season to taste with sea salt and sprinkle pine nuts over. Serve immediately.

Pecan Shortbread Cookies

Makes about 20 cookies

Ingredients

8 tablespoons softened unsalted butter
1 ½ teaspoons vanilla extract
Pinch of sea salt
½ cup powdered sugar
2 1/2 cups ground pecans (pecan meal)

Directions

In a medium bowl, cream together butter, vanilla, salt and powdered sugar. Add pecan flour and mix until a dough forms.

Scoop the mound of dough into the center of a sheet of plastic wrap.

Using your hands, roll dough into an approximate 2-inch diameter cylindrical log; wrap and refrigerate dough until chilled and firm, about 1 hour. (The dough can also be made ahead of time and refrigerated for several day.)

When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Slice the chilled dough into approximate 1/3-inch thick slices and place on the prepared baking sheet, spacing about 1 inch apart.

Bake for 10-12 minutes, rotating the pans halfway through the baking time, until light brown around the edges.

Cool on the baking pans for 15 minutes, then slide the parchment onto the kitchen counter to finish cooling (cookies will firm up as they cool).

 

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The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy and Greece. This series continues with the country of Turkey.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir and the rest of the Aegean region inherits many elements of the Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftas and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf and künefe. In the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking.

The cuisine of Turkey’s Mediterranean regions are rich in vegetables, herbs and fish. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in restaurants and literature, native Turkish daily meals, however, largely center around rice, vegetables and bread. Dolma, rice and meat stuffed vegetables, are frequently prepared throughout the country, most often with peppers, grape leaves or tomatoes. The eggplant is the country’s most beloved vegetable, with zucchini a popular second and then beans, artichokes, cabbage, usually prepared in olive oil. Pilav (pilaf), Turkish rice, is a common filling for dolmas, as well as a common side dish. Various grains are used to make pide (flat bread), simit (sesame rings) and börek, a flaky, layered pastry filled with meat or cheese that is often eaten for breakfast.

Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplant, green peppers, onions, garlic, lentils, beans, zucchini and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called revani and irmik helvasi. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, urfa biber and thyme. Olives are also common on various breakfast and meze tables. In Turkey ‘iftars’ (the breaking of fasts) are generally opened with date palms. “Beyaz peynir” and yogurt are part of many dishes at that meal, including börek, manti, kebab and cacik.

Turks enjoy three meals a day. Kahvalti (kah-vall-tuh), or breakfast, is generally a light meal consisting of fresh tomatoes, beyaz (salty cheese), black olives, bread with jam and honey and an occasional soft-boiled egg. Freshly baked bread and tea are almost always present. Sucuk (a spicy sausage) and pastirma (seasoned beef) are frequently prepared in the wintertime. Those in a hurry often stop at a street cart or büfe (food stand) to grab a quick börek , a flaky, mince or cheese filled pastry, or simit, a bread ring topped with sesame seeds. Muslims do not consume pork products, making bacon absent from most menus.

Öyle yemek (oy-leh yem-eck), or lunch, is traditionally a heartier (and warmer) meal than breakfast. Çorbalar, or soups, are served in a variety of ways, and most commonly include lentils and vegetables and meats. Larger lunch items include baked lamb or chicken served with peppers and eggplant, and fresh grilled fish with a side of lemon. Rice and bulgar pilaf dishes are also popular. Lahmacun (lah-mah-jun), Turkish pizza, is popular among children. It consists of a thin crust and a layer of spicy ground lamb and tomato sauce. Tost, a grilled cheese sandwich, is also popular.

Akam yemek (ak-sham yem-eck), or dinner, is the largest meal of the day. Mezeler (or mezze, singular), are “appetizers” served before the main meal. Most mezeler dishes are large enough to comprise an entire meal by themselves. Salads, soups, pilaf-stuffed fish and köfte (fried minced meatballs) can leave diners quite full. A meat dish accompanied by starchy vegetables (such as potatoes) typically follows. Seasonal fresh fruits or milky puddings are most often enjoyed for dessert.

Turks are extremely hospitable and enjoy company. They will welcome even unexpected guests with Turkish coffee. Meals are traditionally served on a large tray, placed on a low table or on the floor. The family and guests sit on cushions on the floor around the prepared foods. To avoid accidentally insulting the host, it is best to not refuse second or third helpings. It is also customary to remove one’s shoes at the door and offer a small gift to the host for their generosity.

Source: Food In Every Country

Make Some Turkish Recipes At Home

There is a metric conversion tool in the right hand column of this blog page, should you need it.

Εggplant Spread

This eggplant dish is usually served as a dip or spread with pita bread or vegetable sticks but can also be served as a side dish to any barbecue cookout.

Ingredients

3 large, round eggplants-aubergines
100 gr of olive oil
1 lemon
1 onion
Salt & white pepper
Parsley

Directions

Chop the onion and place in 1 cup of water.

Rinse and dry the aubergines and prick them with a fork.

Bake the aubergines in the oven (375 degrees F) or on a charcoal grill for about an hour.

Remove from the heat and cool

Peel off the skin, remove the seeds, cut them in long slices and lay on a cutting board.

Mash them with a wooden spoon or a pestle.

Drain the onion well. Put the aubergines in a bowl add the onion, the salt, pepper and blend by hand or in a processor.

Add lemon and oil and whisk the mixture well.

Sprinkle with finely chopped parsley.

Turkish Grandma’s Wheat Soup

(Buğday Çorbasi)

Ingredients

1 ½ cups shelled whole wheat kernels
4 cups of yogurt
6 cups of chicken broth or stock
1 egg
1 tablespoon all-purpose flour
1 tablespoon butter
Mint leaves
Aleppo pepper
Salt

Directions

Soak the wheat overnight in water. Drain well.

Place the yogurt in a sieve lined with cheesecloth and let the excess liquid drain out for a minimum of 5 to 6 hours, or overnight if possible.

Place the wheat in a large pot with the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, covered, for 45 to 60 minutes.

Remove the pan from the heat and strain the soup. If desired, puree in food processor.

Place the strained yogurt in a small pan with the egg and flour over medium heat, constantly mixing well. This will help prevent curdling.

If the mixture is too thick you can add ¼ cup of water. Cook over low heat, stirring constantly until the mixture bubbles.

Remove the pan from the heat and whisk it into the wheat mixture, cooking over low heat and adding more chicken broth or water if the soup is too thick.

Stir in salt and pepper to taste and adjust seasoning if needed.

In a small skillet melt the butter and when it is hot and sizzles turn the heat off and quickly add a handful of mint leaves and Aleppo pepper to taste, mixing well. Pour in circles on top of the soup.

Mini Kebabs

Ingredients

For the kebabs
½ kg lean ground beef or lamb, minced
2 thick slices of day old bread
2 tablespoons tahini
½ clove of garlic, finely chopped
2 tablespoons sesame seeds
1 teaspoon cinnamon
1 teaspoon cumin powder
Salt and pepper to taste
12 wooden skewers, soaked in water
Olive oil

For the yogurt dip
250 ml. Greek yogurt, 2% fat
1 tablespoon mint, fresh (chopped) or dried
½ teaspoon cumin
Salt, pepper

For serving
Chopped parsley
Chopped tomatoes
Mini pita breads

Directions

Soak the bread in water until completely soft.

Drain well and knead in the beef together with all the remaining kebab ingredients until you have a homogeneous mix.

Season well according to taste.

Take about 2 tablespoons of the mixture and form oblong sausage-shaped kebabs. Thread these onto the soaked wooden skewers.

Cover with plastic wrap and place in the refrigerator for a couple of hours to firm up.

Heat an outdoor grill and oil the grates.

Brush the kebabs with olive oil, place them on the grill for 20 minutes turning frequently, until golden.

To make the yogurt dip, combine all the ingredients and season well.

Serve 2 kebabs per person, on warm pita bread topped with parsley and chopped tomatoes with the dip on the side.

Chickpea and Couscous Croquettes

Ingredients

300 gr boiled chickpeas
125 gr couscous, soaked for 20 minutes in hot water, squeezed
3 tomatoes, peeled and seeded
3 onions, cut into thick slices
½ cup red wine
2 tablespoons soy sauce
2 tablespoons mustard
2 garlic cloves
1 bunch parsley
4 tablespoons olive oil
Rosemary, thyme

Directions

Put the couscous, chickpeas, onion, tomato, wine, soy sauce, mustard, garlic, parsley and olive oil into the food processor.

Add rosemary, thyme and salt and pepper to taste. Blend the mixture. Leave in the refrigerator for at least one hour to thicken.

Shape the mixture into medium-sized round croquettes and fry them in hot oil until golden brown. Drain.

Serve with a yogurt sauce:

Mix 1 cup strained yogurt with 4 tablespoons of olive oil, 1 finely chopped tomato, 1 tablespoon finely chopped parsley, 1 grated garlic clove and 1 pinch each cumin and coriander powder.

Seker Pare

These traditional Turkish cookies are called seker pare which means sweet bits in Turkish.

Ingredients

300 gr flour
180 gr semolina
240 gr butter, melted
170 gr icing sugar
2 eggs
1 ½ teaspoons baking powder
½ teaspoon salt
45-50 almonds, blanched
750 gr sugar
600 ml water
½ tablespoons lemon juice

Directions

Preheat the oven to 347F/175C.

Prepare the syrup. Boil the water, sugar and lemon juice for 10 minutes; allow to cool.

Break the eggs into a glass bowl, add the icing sugar and blend with a hand-held mixer for 3 – 5 minutes.

Add the melted butter, baking powder and salt and continue to mix for a further 5 minutes.

Finally, add the flour and semolina and knead until the dough becomes smooth and uniform.

Break off a piece of dough (walnut sized), roll into a ball, press the top lightly between the palms of the hands and place on a greased baking pan. Do the same with the rest of the dough.

Insert an almond into the center of each ball. Bake for 30 – 40 minutes.

When ready, remove the cookies from the oven and pour the cold syrup over.

Leave them in the syrup for 1 hour before serving.


Fresh fruit is so plentiful now that I can’t resist baking with some of it. The question is – which fruit to use? Cherries have a short season, so I take advantage of their availability now. Peaches are so flavorful at this time of year, you will want to bring home a bag full. Here in the south figs are everywhere and there are so many things you can make with them. What is your favorite summer fruit for baking?

Louisiana Fig and Pecan Cake

Ingredients

3 eggs
2 cups sugar
1 cup canola oil
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
2 cups chopped fresh figs
½ cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioner’s sugar, for serving

Directions

Heat oven to 350 degrees F.

Using a standing mixer, whisk the eggs briefly in the mixer bowl. Add the sugar and beat until light and fluffy, about one minute.

Add oil and beat until just combined.

In a separate medium bowl, combine the buttermilk and baking soda.

Beginning with the flour, add flour and buttermilk mixture alternately and mix until combined.

Add the chopped figs, cinnamon, cloves, salt and mix until thoroughly incorporated.

Pour batter into a greased and floured tube pan, or into 2 loaf pans (8x4x2½).

Bake until a cake tester comes out clean when inserted into the cake, 60-70 minutes for the tube pan and 50-55 minutes for the loaf pans.

Cool on a rack for 10 minutes, then remove the cake from the pan. Allow the cake to cool completely.

Garnish with confectioner’s sugar before serving.

Sweet Cherry Galette

Ingredients

1/2 package of refrigerated pie dough (such as Pillsbury), at room temperature
1/3 cup brown sugar
Pinch of salt
2 tablespoons cornstarch or other pie thickener
3 1/2 cups pitted fresh cherries (about 1 1/4 pounds)
1 tablespoon amaretto liqueur
1 tablespoon unsalted butter
Coarse sugar

Directions

Preheat the oven to 375 degrees F.

Roll out the dough on a lightly floured work surface into an 11-inch circle.

Transfer the dough to a parchment-lined baking sheet.

Mix the pitted cherries with the brown sugar, salt and liqueur.

Spoon the cherries over the dough and leave a 2-inch border.

Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly.

Sprinkle the crust with coarse sugar and bake for 40-45 minutes until the cherries are bubbling and the crust is brown. Cool on a wire rack.

Big Batch Chocolate Chip Cookies

My children and grandchildren visit in the summer because they like all the water activities that are available at this time of year. A favorite dessert for all are chocolate chip cookies. I prepare a big batch before they arrive and store them in the freezer. Serving dessert is so easy – don’t even have to think about it.

If you do not want to make a big batch, the recipe ingredients can easily be cut in half.

Ingredients

4 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons kosher salt
1 teaspoon baking soda
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups packed light brown sugar
1/2 cup white granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 cups semisweet chocolate chips

Directions

Heat the oven to 350° F. Line baking sheets with parchment paper. I use four baking sheets for this recipe, so I can rotate them quickly.

In a medium bowl, whisk together the flour, salt and baking soda.

Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 4 to 5 minutes. Add the eggs, one at a time, and then the vanilla.

Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips by hand.

Use a cookie scoop to drop the dough onto baking sheets, spacing them 2 inches apart. Place 12 cookies on a sheet.

Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 14 to 15 minutes.

Cool slightly on the baking sheets, then slide the parchment paper with cookies on it to the kitchen counter to cool completely.

Store the cookies in an airtight container at room temperature for up to 5 days.

I store the cookies in the freezer and when company comes, I take out a dozen or two the night before and store them in an airtight container.

You won’t have to worry about them for the next day. They will be all gone!

Peach Crisp

Ingredients

6 ripe medium peaches
3/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla

Topping

3/4 cup brown sugar
2/3 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped pecans
1 stick (½ cup) unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Make the topping by combining all the ingredients in a mixing bowl and, using your fingers, work the butter into the mixture until crumbs form. Set aside.

For the peaches:

Peel and slice the peaches about ¼ inch thick and place in a mixing bowl. Add the remaining ingredients and mix well with a spatula.

Butter an 8×8 inch baking dish and pour the peaches into the dish. Spread the peaches to make an even layer.

Sprinkle the topping evenly over the peaches.

Bake for about one hour until the peaches are bubbling away and the topping is brown and crispy.

Cool the baking dish on a wire rack. Serve the peach crisp warm with a spoonful of whipped cream on top.


I titled this post Summertime Cookies because the cookie recipes are quick and easy to make and they are filled with flavors that go well with summer ingredients. They are also perfect paired with ice cream desserts.

Basil Pistachio Cookies

Makes about 2 dozen

Ingredients

2 cups self-rising flour
3/4 cup fresh sweet basil, chopped
Grated zest of 1 lemon
1/3 cup extra-virgin olive oil
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2/3 cup chopped pistachios

Directions

Using an electric mixer on low-speed, blend together the flour, basil, sugar and lemon zest and mix well.

In a separate bowl, mix the olive oil, egg and vanilla. Add this wet mixture to the dry ingredients.

Beat with the mixer, gradually adding the lemon juice. The mixture will be crumbly and slightly moist. It should not be sticky, though.

Add the pistachios and mix well. Gather the mixture into a ball.

Roll the ball into a log about 1½ inches thick and 14 inches long. Cover with plastic wrap and chill for at least 1 hour in the refrigerator. Can also be overnight.

Preheat the oven to 325 degrees F.

Cut the chilled log into 1/2 inch thick slices. Place them on a baking sheet covered with parchment paper and reshape, if necessary, so they keep their round shape.

Bake for 10 minutes, rotate the pans and bake for 10 minutes more or until they are slightly brown.

Cool on a rack.

Crunchy Biscotti

Ingredients

6 tablespoons sugar
2 tablespoons butter, softened
1 1/2 teaspoons grated orange rind
1/2 teaspoon vanilla extract
2 large eggs
2 cups self-rising flour
1/2 cup chocolate chips
1/2 cup chopped pecans

Directions

Place the first 4 ingredients in the large bowl of an electric mixer and beat at high-speed for 2 minutes until well blended. Add the eggs, one at a time, beating well after each addition.

Add the flour to the sugar mixture, stirring until blended. Stir in chips and pecans (dough will be sticky). Cover and chill in the refrigerator for 30 minutes.

Preheat the oven to 325°F.

Turn the dough out onto a well floured surface. With floured hands, shape the dough into a 9 x 4 inch log; pat to 1/2-inch thickness. Place the log on a baking sheet covered with parchment paper.

Bake for 30 minutes. Remove the log from the pan and cool 20 minutes on a wire rack.

Cut the log on the diagonal into 1/2 inch-thick slices. Place the slices, cut sides down, on the baking sheet.

Bake for 10 minutes, turn the biscotti over and bake for 10 minutes more. Cool completely on a wire rack.

Oatmeal Date Cookies

Makes about 2 dozen

Ingredients

1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1/4 cup wheat germ, preferably toasted
1 cup self-rising flour
1 cup chopped dates
1/2 cup toasted pecans, finely chopped

Directions

Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper; set aside.

In a large bowl, whisk together applesauce and oil until completely blended.

Whisk in sugar, egg and vanilla; set aside.

In a second medium bowl, combine the oats, wheat germ and flour.

Add to the applesauce mixture and stir well to combine thoroughly. Fold in the dates and pecans.

Using a cookie scoop or a tablespoon drop dough onto the prepared baking sheets, spacing them about 2 inches apart, and bake until cooked through and golden brown, 10 to 12 minutes.

Carefully transfer to wire racks and set aside to let cool completely.


I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.

First Course

Italian Onion Soup

Ingredient

1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping

Directions

In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.

When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.

Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.

Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.

The onions will reduce in size and begin to develop a light browned color.

Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.

Cover with a lid, reduce the heat to low and cook for 45 minutes.

Uncover and cook for another 15 minutes, letting the soup thicken a bit.

When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.

Second Course

Stuffed Chicken Breasts In Pastry

Ingredients

One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link

Directions

Pound the chicken breasts to an even thickness between sheets of plastic wrap.

Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.

Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.

Preheat the oven to 375 degrees F.

Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.

Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.

Spoon about 2 tablespoons of spinach pesto on each square.

Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.

Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.

Use a small decorative cookie cutter to cut out 6 flowers or other shapes.

Place a cutout on top of each pastry.Brush with the egg mixture.

Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.

While the chicken is baking make the wine sauce.

Mushroom Wine Sauce

Ingredients

2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream

Directions

In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.

Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.

Add the wine, bring to a boil and reduce by about 1/2 over medium heat.

Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.

Rapini with Garlic and Oregano

4 Servings

Ingredients

1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste

Directions

Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.

Rinse with cold water; coarsely chop and drain again.

Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.

Season with salt, to taste.

Corn Custard

Ingredients

4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese

Directions

Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.

Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.

Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.

Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.

Béchamel Sauce

Ingredients

3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt

To make the béchamel:

Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.

Cook for about 2 minutes, then slowly add the milk, whisking continuously.

Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.

Remove from the heat and set aside. Makes about 3 cups.

Dessert Course

Vanilla Ice Cream with Berry Sauce and Shortbread Cookies

Slice-and-Bake Shortbread Cookies

Makes about 4 dozen

Ingredients

1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder

Directions

Beat 1 cup softened butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

Stir together the flour, baking powder and salt.

Gradually add flour mixture to the butter mixture, beating at low-speed until blended.

Shape the shortbread dough into 2 (7-inch) logs.

Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

Preheat the oven to 350°F.

If frozen, let logs stand at room temperature 10 minutes.

Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.

Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).

Store in airtight containers or in the freezer.


For the past two weeks I have seen more articles on how to prepare corned beef and cabbage than I could ever want to see. Well it is a tradition. Don’t worry I am not going to tell you how to cook corned beef, no – I am going to skip right to dessert. How about making some Shamrock cookies? Don’t forget to have some tasty rye bread on hand for leftover corned beef sandwiches. I have a great recipe for you.

Sugar Cookie Dough

Makes about 2 dozen

Ingredients

2 1/2 cups all-purpose flour, spooned and leveled, plus more for rolling out the cookie dough
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
4 inch shamrock cookie cutter
Glaze for the cookies, recipe below

Directions

In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.

Using an electric mixer, beat the butter and sugar until smooth.

Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).

Shape into a disk and refrigerate, wrapped in plastic wrap, for at least 1 hour and up to 3 days.

Heat the oven to 350° F.

Divide the chilled dough into four pieces. Work with one piece of dough at a time and keep the rest covered in the plastic wrap.

On a floured surface, roll out one piece of dough to a ¼ inch thick. Using a 4 inch shamrock cookie cutter, cut out the shapes and place on parchment-lined cookie sheets.

Roll up the scrapes and place in the plastic wrap.

Repeat with the remaining pieces of dough and re-rolling the scraps until all the dough is used.

Bake until just beginning to brown, about 12 minutes, rotating the cookie sheets on the oven racks after 6 minutes.

Let the cookies rest on the cookie sheets for 5 minutes before removing them from the pan.

I usually just slide the parchment paper with the cookies on it onto the kitchen counter and let them cool.

When thoroughly cool, frost the cookies.

Glaze

I use the corn syrup in this recipe, so that  the glaze will set and not stay sticky.

Ingredients

1 cup powdered/confectioners’ sugar
1 tablespoon light corn syrup
1-2 tablespoons water
6 drops green food coloring
1 teaspoon vanilla

Directions

Whisk together the sugar, corn syrup, vanilla and 1 tablespoon water.

Stir in the food coloring a few drops at a time until you reach the color desired. Add additional water, if you want the glaze a little thinner.

Yield: 1/2 cup of glaze.

Homemade Sourdough Sandwich Rye Bread

Makes 1 large, 2-pound loaf

Ingredients

1 cup sourdough starter
2 1/4 cups bread flour
1 3/4 cups rye flour
1/4 cup potato flour
1/4 cup nonfat dry milk powder
1 tablespoon vital wheat gluten
1 tablespoon caraway seeds
2 teaspoons regular salt
2 tablespoons honey
2 teaspoons instant yeast
3 tablespoons vegetable oil
1 1/3 cups lukewarm water

Directions

Combine all of the ingredients in the large bowl of an electric mixer using the paddle attachment until the dough comes together in a ball around the paddle.

Switch to the dough hook and knead the dough until smooth, soft and somewhat sticky. Remove the dough from the bowl and grease the bowl with oil.

Return the dough to the bowl and cover the bowl. Let it rise until puffy, 60 to 90 minutes.

Lightly grease a large bread pan (or other 2-pound capacity loaf pan). A 10″ x 5″ loaf pan; or a long covered baker or 13″ pain de mie pan, without the covers, all work well here.

Gently deflate the dough and shape it into a log the length of your chosen pan. Place it in the prepared pan, and let the dough rise until it’s just about doubled in size, 60 to 90 minutes.

The dough should crown about 1/2″ over the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, loosely cover with aluminum foil after about 20 minutes to prevent it from getting too dark.

The bread should be golden brown when finished, and its internal temperature should register at least 200°F on a digital instant-read thermometer.

Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.


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Where I grew up in the US, one could get authentic, great tasting Chinese food. Where I live now – not so much. So I have taken to making my own. Most of the time I can recreate the flavors I remember and make some delicious tasting Chinese food – like the dishes below. Yes, I know, it is not Italian but every once in a while change is good.

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Corn & Chicken Egg Drop Soup

Ingredients

4 cups chicken stock
One 5 oz boneless chicken breast
2 cups corn
1 tablespoon regular soy sauce
1 tablespoon Chinese cooking wine or dry sherry
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 eggs, whisked
Salt and white pepper, to taste
3 tablespoons chives, chopped
Sesame oil

Directions

Bring the chicken broth to a boil in a medium saucepan. Add the chicken breast and lower the heat to a simmer. Cook the chicken for about 15 minutes.

Remove the chicken to a plate to cool. When the chicken is cool enough to handle, cut it into small pieces or shred it.

To the broth in the saucepan add the corn, soy sauce, Chinese cooking wine, ginger, garlic and cornstarch mixture.

Bring to boil, then turn down the heat to medium. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Adjust the seasoning with salt, turn off the heat and slowly whisk in the eggs so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.

Add the chicken and chives and season with white pepper. Heat until hot throughout but do not boil. Drizzle with a little sesame oil before serving.

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Beef & Broccoli

Ingredients

½ pound beef tenderloin, sliced very thin
Salt and pepper to taste
10 -12 oz fresh broccoli florets
1 garlic clove, minced
½ teaspoon grated fresh ginger
2 cups fresh Chinese noodles
1 tablespoon peanut oil

Sauce

1 cup beef broth
1 teaspoon chili paste
¼ teaspoon red pepper flakes (chili)
1 ½ teaspoons regular soy sauce
1 teaspoon packed dark brown sugar
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch

Directions

Sprinkle the sliced beef with salt and pepper and set aside while you make the sauce.

Place the noodles in a medium bowl and pour in enough boiling water to cover the noodles. Let sit while you prepare the stir fry.

In a medium mixing bowl whisk all the sauce ingredients together. Set aside.

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Heat the peanut oil in a large skillet or wok. Add the garlic and ginger, stir and then add the beef slices. Stir fry for about a minute and then remove the beef from the pan and place on a plate.

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Add the broccoli florets to the skillet and stir fry for about three minutes. Pour in the sauce, mix into the broccoli and stir fry for another minute.

Drain the noodles and add them to the skillet. Add the browned beef and stir fry for about two minutes. Serve immediately.

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Chinese Almond Cookies

Makes 32, if you measure with a cookie scoop.

Ingredients

1 1/3 cups almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon baking soda
Thinly sliced almond

Directions

Place the almond flour, salt and butter in the bowl of an electric mixer with a paddle attachment and beat on medium speed for three minutes.

Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

Sift together the flour, sugar and baking soda then add to the butter mixture at low speed. Mix until just combined.

Flatten the dough into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

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Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Place the second egg into a small bowl and beat it.

Divide the batter into 1 inch balls. This is very easy to do with a cookie scoop. Place cookies 2 inches apart on the prepared baking sheets. Flatten the balls of dough with the bottom of a glass dipped in flour.

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Brush the top of the cookies with the beaten egg and sprinkle almond slices on top of each cookie.

Bake the cookies for 20 to 22 minutes or until the cookies begin to turn golden brown. Transfer the cookies to a wire rack and allow to cook completely before storing in an airtight container.



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