Healthy Mediterranean Cooking at Home

Category Archives: pie

October Moon by Ron Jones

October Moon by Ron Jones

At times, it is just the thing to slow down and have a nice leisurely dinner with your partner. No TV, no phone – just a nice glass of wine, conversation and a delicious dinner to relax after a busy work week.

Stuffed Chicken Rolls

2 servings

Ingredients

  • 2 thin chicken cutlets, pounded thin
  • 1/2 cup Italian seasoned breadcrumbs
  • 2 tablespoons grated parmesan cheese, divided
  • 1 egg
  • ¼ cup cooked spinach, chopped
  • ¼ cup ricotta cheese
  • 2 tablespoons shredded mozzarella 
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Directions

Preheat oven to 400°F.

Combine the Italian breadcrumbs and 1 tablespoon grated Parmesan cheese in one bowl and the egg beaten with 1 teaspoon water in another.

Combine the remaining grated Parmesan cheese, the shredded mozzarella, spinach (make sure you squeeze it dry) and ricotta cheese in a small bowl.

Lay chicken cutlets down on a working surface and spread half of the spinach cheese mixture on each cutlet. Loosely roll each one and place seam side down on the work surface.

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Dip chicken rolls in the egg mixture, then in the breadcrumbs.

Heat the oil in an oven proof skillet. Brown chicken on all sides and place the skillet in the oven.

Bake the chicken rolls for about 15 minutes or until an instant read meat thermometer registers 165 degrees F. Remove the pan from the oven and the chicken rolls from the pan to a serving plate.

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Spaghetti with Fresh Tomatoes and Herbs

2 servings

Ingredients

  • 2 cups fresh tomatoes, finely diced
  • 1 tablespoon shallot, minced
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt, to taste
  • 1 pinch black pepper
  • 6 ounces spaghetti

Directions

Cook spaghetti al dente according to package directions. Drain.

Cook shallot in the olive oil in a small pot over medium high heat until soft, about 1 minute.

Reduce heat to low. Add tomatoes, pepper and salt to taste. Stir to mix.

Tomatoes should get warm, but not cooked, about 2-3 minutes.Add basil and oregano.

Mix the tomatoes with the cooked spaghetti and serve under the chicken rolls.

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Romaine Salad

2 servings

Ingredients

  • 2 cups shredded romaine lettuce
  • 1/4 of a medium red onion, cut into rings
  • 10 Italian olives
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Directions

Divide the lettuce between two salad plates and top each plate with rings of red onion and 5 olives.

In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle dressing over the greens and serve.

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Toasted Coconut Custard Pie

8 servings

Ingredients

  • 1/3 cup honey, agave nectar, pure maple syrup or granulated sugar
  • 1 tablespoons butter
  • 1 tablespoon pure vanilla extract
  • 3 cups unsweetened almond milk
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 cup toasted finely shredded coconut, divided
  • 1 teaspoon coconut extract
  • 1 prebaked Pie Crust, cooled

Directions

In a large saucepan over medium heat, whisk together the honey, butter, vanilla and 2 cups of the almond milk.

In a small bowl, whisk together the remaining 1 cup of almond milk with the cornstarch. Slowly add this mixture to the saucepan, whisking constantly over medium high heat.

Continue whisking until the custard begins to thicken.

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The custard will need to come to a full boil in order to thicken properly. You’ll know when the custard is ready because it will become the consistency of pudding.

Remove the pan from the stove and whisk in the salt, 3/4 cup of the shredded coconut and the coconut extract into the vanilla custard.

Allow the custard to cool to room temperature before spooning into the prepared pie crust. Sprinkle the top of the pie with the remaining 1/4 cup toasted coconut.

Refrigerate until chilled, about 2-3 hours. 

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Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ?  Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.

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Beef & Shrimp Kebabs with Italian Salsa Verde

Serves 4 – Recipe is easily doubled.

Ingredients

  • 12 large shrimp, shelled and deveined
  • 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
  • 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
  • 2 tablespoons olive oil, divided
  • 4 wooden or metal skewers 6 inches long

Directions

Soak wooden skewers in warm water for 30 minutes before using.

Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.

Place the beef in another bowl and add 1 tablespoon oil. Toss. Add  1 1/4 teaspoons steak seasoning and toss again.

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Thread the beef and shrimp on the skewers, alternating beef and shrimp.

Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.

Italian Salsa Verde

Ingredients

  • 1/3 cup chopped parsley
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons finely chopped shallots
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons capers, chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions

To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.

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Summer Potato Salad

Ingredients

  • 2 ½ lbs small to medium red potatoes
  • 1 tablespoon kosher salt
  • 1/4 cup pickle juice from the jar
  • 1/4 cup minced pickles
  • 2 celery stalks, finely diced
  • ½ cup finely diced sweet onion
  • 3/4 cup mayonnaise
  • 1/4 cup chopped parsley

Directions

Place the potatoes and 1 tablespoon salt in a large pot of water.

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes.

When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.

Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.

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Corn Salad

Ingredients

  • 6 ears corn, husked and cleaned
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 3 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

Cut the kernels off the cobs with a sharp knife.

In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.

Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.

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Strawberry Rhubarb Pie

Ingredients

  • Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Sugar

In large bowl combine:

  • 2 1/2 cups hulled, sliced strawberries
  • 2 1/2 cups rhubarb cut into 1/2 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour or other pie thickener
  • Pinch of salt
  • 1 teaspoon orange zest

Preheat the oven to 425 degrees F.

Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.

Add the fruit mixture and dot with the butter.

Cover with the top crust and flute the edges. Make several slits in the crust with a knife.

Brush the top crust with the milk and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch the drips).


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The chart shows what is in season where I live in the south on the Gulf Coast area of the US. We are about two months ahead of the northern states in when crops mature. For example, strawberries are in season here from February until the beginning of May, while in the north, the peak season is June.

This week I am cooking what is in season and sharing the recipes with you for stuffed artichokes, spring peas, golden beets, leftover spring vegetables from the holiday week and strawberry pie. Rhubarb is available mid-April here. The veggie dishes are a little different – time to make a change in flavoring these traditional spring vegetables. We enjoyed the changes.

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Pasta with Spring Vegetables

I grow so much basil during the summer that I have pesto sauce in the freezer all winter long. I had small amounts of vegetables left from the meals I served during the holiday. As a frugal cook, I do not throw anything away. These leftover vegetables can add much flavor to a simple pasta dish without a lot of preparation. I served this pasta with grilled shrimp.

Ingredients

  • 8 oz pasta
  • 1/4 cup homemade or store-bought  basil pesto
  • 2-3 tablespoons cream or half & half
  • 1 cup cooked leftover spring vegetables (carrots, zucchini, asparagus, cherry tomatoes, peas, broccoli)
  • 1 /2 cup grated Parmesan cheese
  • Freshly cracked black pepper

Directions

Cook pasta al dente according to package directions. Drain.

In a medium skillet, combine the pesto with enough cream to thin out the sauce. Add the leftover vegetables and warm over low heat.

Add the cooked pasta and stir until combined. Cover the skillet and heat on low until the mixture is hot. Add cheese and black pepper. Toss and serve.

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Spring Pea Salad

This salad goes well with BBQ meat or roasted salmon.

Ingredients

  • 1/2 an orange, peeled and fruit segments diced
  • 1/4 of a fennel bulb, chopped fine
  • 1/4 cup minced red onion
  • 1 tablespoon orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound green peas, blanched (if fresh) or thawed (if frozen)
  • 1/4 teaspoon dried oregano

Directions

In a medium serving bowl, combine the orange juice, oil, oregano, salt and pepper.

Add the red onion, peas, fennel and oranges and toss gently. Let marinate for an hour and serve at room temperature.

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Stuffed Artichokes

Ingredients

  • 2 large artichokes, cleaned
  • 1 lemon, cut in half
  • 2 cups water
  • 1 Italian sausage link, casing removed
  • 2 tablespoons olive oil, divided
  • 1 large clove garlic, minced
  • 1 cup Italian seasoned dry bread crumbs
  • 1/2 teaspoon crushed red pepper flakes (chili)
  • 1/4 cup marinara (tomato) sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 teaspoon sea salt

Directions

Place cleaned artichokes, cut sides down, in a bowl with the water. Squeeze one half of the lemon over the artichokes and place the squeezed lemon half in the bowl.

Thinly slice the other half of the lemon and set aside.

While the artichokes are soaking, prepare the stuffing:

Heat 1 tablespoon oil in a medium skillet. Add the sausage and cook until brown, breaking up the sausage meat with a wooden spoon until crumbly.

Add the minced garlic and marinara sauce and saute for about 30 seconds. Add the bread crumbs and red pepper flakes. Stir for 1 minute while the bread crumbs absorb the sauce.

Remove the skillet from the heat and stir in the Parmesan cheese and parsley.

Take the artichokes out of the water bath and drain.

Spread the leaves of the artichokes open and fill each with the stuffing mixture.

Place the artichokes in a deep pot with water 1/4 of the way up the side of the pot. Add 1/2 teaspoon salt to the water and drizzle the remaining 1 tablespoon oil over the artichokes.

Place the lemon slices on top of the artichokes.

Cover the pot and bring to a boil, reduce heat to a simmer and cook on low for 45 minutes or until tender. (The size of the artichoke will vary the cooking time).

Remove from the heat and serve hot or at room temperature.

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Golden Beets in Walnut Sauce

4 servings

Ingredients

  • 3 golden beets, trimmed of greens
  • 1 tablespoon olive oil
  • 2 cloves garlic, grated
  • 1/4 cup walnuts, chopped
  • 1 tablespoon freshly squeezed orange juice
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves, for garnish

Directions

Preheat oven to 400 degrees F.

Wash beets well. While still wet, wrap them individually in foil and place the packages on a cookie sheet or roasting pan. Bake the beets, undisturbed, for 60 to 90 minutes, or until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)

Place oil in a skillet over medium-low heat. When it is warm, add the garlic and cook until it begins to soften. Add walnuts and continue to cook until they begin to color, about another 2 minutes. Add the orange juice and sprinkle with salt and pepper.

After the beets have cooled, peel off the skins. Thinly slice the beets and arrange them in a serving dish. Pour the walnut sauce over the sliced beets and garnish with parsley.

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Strawberry Rhubarb Pie

Until rhubarb is in season where you live, you can make the pie with all strawberries.

My family’s favorite pie.

  • Two 9 inch refrigerated pie crusts or you favorite pie crust, at room temperature
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Granulated sugar for the topping

Preheat the oven to 425 degrees F.

In large bowl combine:

  • 2 1/2 cups hulled, sliced strawberries
  • 2 1/2 cups of rhubarb cut into 1/2 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour or other thickener
  • Pinch of salt
  • 1 teaspoon orange zest

Fit one pastry sheet into a 9 inch pie pan and place the pan on a baking sheet.

Add the fruit mixture and dot with the butter.

Cut the top crust into 10 even strips on a floured board. Place the strips on top of the fruit and weave them to form a lattice top.

Brush the top crust with 1 tablespoon of milk and sprinkle with granulated sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let the pie cool on the baking sheet (to catch drips).


Samsung

The Province of Campobasso is a province in the Molise region of Italy and is situated in eastern Italy on the Adriatic coast. It is bordered in the north by Abruzzo, in the southeast by Apulia and in the south by Campania. The terrain is varied and extends from the mountainous Apennines, down through hills, lakes and inland rivers to the Adriatic coast.

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The province’s mountains offer beautiful views and the forests are a natural habitat for a wide range of wildlife, including wolves and rare birds of prey. The province is also known as the perfect location for mountain climbing and for exploring a network of caves that have been carved into the limestone. Among the province’s most renowned places is Campitello Matese, part of the Municipality of San Massimo and a leading ski resort with outstanding courses and modern lifts.

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Campobasso boasts two nature reserves, the LIPU Oasis in Casacalenda and the WWF Oasis of Guardiaregia-Campochiaro. Those who love the seaside will appreciate the 24 miles of Adriatic coastline with its host of resorts.

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Beans, potatoes, grapes and olives are primary crops of the region. Durum wheat is also important to the region, so pastas are both hearty and abundant. Polenta dishes are common throughout the region. Because animals have been generally raised for sale, recipes are often vegetarian or use very small amounts of meat. Most dishes are prepared simply and use few ingredients.

Campobasso kitchen

Campobasso kitchen

Appetizers include soups made with legumes grown in the area, such as lentils, pearl barley and beans, especially fava.

Caponata is the dish that best characterizes Campobasso’s cuisine. It is made with wheat (tarallo) dampened with water and vinegar and flavored with tomatoes, celery, peppers, anchovies, black olives and boiled eggs.

Crioli con le noci is another specialty, dried cod cooked with chopped nuts, as is tacozze e fagioli, homemade pasta sauce with beans and pork rind.

Campobasso is also home to delicious sausages and cured meats: capicola or seasoned pork, ciccioli pork rinds, ham, pork sausage, salami, torcinelli (roulade, essentially of the “rest of the pig”), and pork belly.

The area’s woodlands are ideal for producing a variety of mushrooms, among them porcini, field mushrooms, gallinaccio and, of course, the renowned truffle.

Cheeses include caciocavallo, burrino, mozzarella and pecorino. Among the province’s most famous wines are Biferno (white, red and rosé) and Moscato.

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Bread with Broccoli Rabe

Serves 4

Ingredients

  • 14 oz (400g) stale durum wheat bread
  • 2 tablespoons extra virgin olive oil
  • 2 ¼ lbs (1000 g) rapini or broccoli rabe
  • Pinch salt
  • Black pepper or chili pepper

Directions

Slice the bread into ¼ inch (0.5 cm) thick slices.

Wash and clean the broccoli rabe.

Boil for 3 minutes in water to cover, add the bread and drain immediately.

Arrange the bread in layers along with the broccoli rabe. Dress with extra virgin olive oil and sprinkle with salt and pepper (or red chili flakes).

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Bean Soup

12 servings

Ingredients

  • 1 ham bone
  • 1 cup bite-sized ham pieces
  • 2 large onions, halved
  • 1 whole large garlic, skinned and cloves smashed with the side of knife
  • Fresh or dried basil or both (to taste)
  • 5 large bay leaves
  • 5 large carrots, sliced
  • 2 whole celery stalks and 4 stalks sliced
  • 3 medium potatoes, cubed
  • 3 tablespoons tomato paste
  • 1 lb dried navy or great northern beans, soaked overnight
  • 2 teaspoons baking soda
  • Salt & Pepper

Directions

Simmer in large soup pot approximately 1 1/2 hours: the ham bone with enough water to cover, onions, garlic, basil, bay leaves, 2 whole celery stalks, salt & pepper to taste.

Drain beans and place in a large pot covered with water by three inches. Add the baking soda. Simmer for 45 minutes, then drain and change the water. Simmer for 45 minutes. Add more water if necessary. When the beans are almost cooked add 1 teaspoon of salt, drain and set aside.

Strain the ham broth and discard the bone and vegetables. Add the broth to the cooked beans, ham pieces and all the remaining ingredients. Simmer for approximately one hour.

Season with salt and pepper.

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Campobasso-style Tagliolini

Pork is preferred in the mountains, while the coastal areas are mainly characterized by seafood dishes.

4 servings

  • 10 ½ oz (300g) fresh egg pasta, Tagliolini
  • 3 oz (80g) ham, julienne or peeled medium shrimp
  • 1 hot chili pepper, minced
  • 1 bunch parsley
  • 1 ¾ oz (50g) olive oil
  • Salt and black pepper

Directions

Cook the pasta al dente and reserve some of the pasta cooking water. Drain

In a skillet, heat the oil and fry the chili with the onion. Cook at moderate heat till soft, stirring often with a wooden spoon.

Add the ham or the shrimp and heat it quickly.

Add a few tablespoons of the pasta cooking water, the minced parsley and a pinch of salt and freshly ground pepper.

Add the cooked pasta and mix well. Serve.

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Old Style Ricotta Pie

2 pies

Ingredients

Pie Filling:

  • 12 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 pounds ricotta cheese

Sweet Crust:

  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup shortening plus 1 tablespoon shortening, chilled
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Directions

For the filling:

Beat the 12 eggs, the 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese. Set aside.

For the crust:

Combine the flour, baking powder and the 1 cup sugar together. Cut in the chilled shortening with a pastry blender until the mixture resembles coarse crumbs.

Mix in the 4 beaten eggs and 1 teaspoon vanilla extract.

Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish 9 inch pie plates.

Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough.

Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust.

Pour the ricotta filling evenly into the two pie crusts. Top each pie with 8 narrow strips of dough. Brush the top of the pie with milk. Place foil on the edge of the crust.

Bake in the preheated oven for 20 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more.

Cool completely on wire racks. Refrigerate until serving.

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Just because you’re trying to eat healthy doesn’t mean you can’t have dessert. You just have to choose carefully. High fat ingredients contain saturated fat and they can cause higher cholesterol levels in the body. Desserts and sweets don’t have the nutritional value that other foods do, but if you stick with healthier recipes and less-frequent, reasonable portions, desserts can fit into your healthy eating plan. Make fruit a part of your dessert menu as much as possible, whether it is the dessert itself or is part of a recipe. Although fruit is high in carbohydrates, it’s also filled with vitamins, minerals and fiber. If you crave something more, try adding fruit to sugar-free gelatin or mixing up a quick fruit salad. You will be amazed at how delicious these healthy dessert recipes taste.

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Almond Brown Rice Pudding

Serves 6

Ingredients

  • 1/2 cup pitted dates
  • 1 cup uncooked brown rice
  • 4 cups unsweetened vanilla almond milk
  • 1/2 cup raisins
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup toasted, chopped slivered almonds

Directions

Place dates in a bowl and pour 1/2 cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender and puree until smooth to make a date syrup.

Bring rice and almond milk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almond milk, stirring occasionally, about 45 minutes.

Stir date syrup, raisins, vanilla extract, almond extract, cinnamon and almonds into the cooked rice and serve warm or cold.

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Pumpkin-Peanut Butter Cookies

Makes 3 1/2 dozen cookies

Ingredients

  • 1 cup unsalted dry roasted peanuts
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened cocoa powder
  • Pinch of fine sea salt
  • 3/4 cup pumpkin purée (not pumpkin pie mix)
  • 1/2 cup natural creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 1 cup finely chopped pitted dates (6 ounces whole dates)

Directions

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Combine peanuts and oats in the bowl of a food processor. Pulse about 25 times to create a coarse meal. Add cocoa and salt and pulse a few more times to combine.

Put pumpkin purée and peanut butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the peanut butter and pumpkin are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.

Add vanilla and dates and mix until combined, about 1 minute. On low-speed, slowly add the dry ingredients to the peanut butter mixture. Mix until completely combined, forming a dense dough.

Scoop up tablespoons of dough and roll them into balls. Arrange on the prepared baking sheets about 1 inch apart. Press down on the balls with the back of a fork first in one direction and then in the other to form a checkerboard design on each cookie.

Bake until the cookies are firm and dried, about 12 minutes. Cool cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Place cooled cookies in an airtight container and store at room temperature up to 4 days or refrigerate up to 1 week.

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Carrot-Almond Cake

Serves 12

Ingredients:

  • 1/2 cup vegetable oil, divided, plus more for the pan
  • 3 cups grated carrots, divided
  • 1 3/4 cups almond flour, divided
  • 1 1/4 cups all-purpose flour, divided
  • 1 cup light brown sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup light sour cream
  • 1 teaspoon pure vanilla extract
  • 3 eggs

Directions

Preheat the oven to 350°F. Oil an 8 x 8-inch baking pan and line the bottom with parchment paper.

In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and the 1 cup all-purpose flour, baking powder, baking soda and salt.

In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in the remaining 2 cups carrots.

Transfer to the prepared pan and scatter crumb topping over the top. Bake until the cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then remove from the pan and transfer to a plate, discarding the parchment paper. Cut into squares or wedges and serve.

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Sweet Potato Apple Pie

Serves 8

Ingredients

  • 1 1/2 pounds sweet potatoes (about 2 medium)
  • 1 (9 to 9 1/2-inch) unbaked pie shell
  • 3/4 cup milk
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 3 eggs, lightly beaten
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 Granny Smith apple, peeled, cored and cut into thin slices

Directions

Preheat the oven to 400°F. Prick sweet potatoes with a fork and place them on a rimmed baking sheet lined with parchment paper. Bake about 1 hour or until very tender. Remove from the oven and let cool.

Line pastry shell with parchment paper or foil and fill with pie weights or dried beans. Bake on the lower rack of the oven about 15 minutes or until just starting to set. Remove the weights and continue to bake 10 to 12 minutes or until lightly golden. Cool on a wire rack 10 minutes.

Reduce the oven temperature to 350°F.

Meanwhile, peel sweet potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Transfer 1 1/4 cups purée to a large bowl. Add milk, sugar, flour, eggs, cinnamon, ginger, nutmeg and salt and whisk until combined and smooth.

Layer apple slices in concentric circles in the bottom of the cooled crust. Pour sweet potato filling into the crust over the apples. Bake about 50 minutes or until just set in the center of the pie.

Let cool to room temperature on a wire rack. Serve or chill in the refrigerator until ready to serve.

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Pear Crumble

6 servings

Ingredients

  • 1/2 cup regular rolled oats
  • 2 tablespoons whole wheat pastry flour
  • 3 tablespoons packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter, cut into small pieces
  • 3 medium pears, cored and cut into thin wedges
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • Frozen vanilla yogurt

Directions

Preheat the oven to 350 degrees F.

In a medium bowl combine oats, flour, 2 tablespoons brown sugar and cinnamon. Mix with a fork until combined. Add the butter and work it in with your fingers, a fork or a pastry blender until the mixture begins to form clumps.

In a large bowl toss the pears with the water, lemon juice and remaining 1 tablespoon brown sugar. Transfer pear mixture to a 9-inch pie plate. Sprinkle the oat mixture evenly over the pears.

Bake for 40 to 45 minutes or until the topping is golden and the pears are tender. If desired, serve warm with frozen yogurt.

Tip
To make individual servings, prepare as above, except divide the pear mixture among six 6-ounce custard cups or ramekins. Sprinkle with oat mixture and bake about 35 minutes or until the pears are tender. Serve as above.


 

Adding just a splash of white wine to a pan of littleneck clams being simmered in butter, garlic, shallots and cream. Shallow dof, focus on the wine and clams in the front.

Adding wine to your favorite recipe can add wonderful flavor—but too much or the wrong style wine can also ruin the taste of the dish. Wine contains sugars, acids and tannins and each of these tastes may be noticeable in your finished recipe.

A very dry wine has very few natural sugars remaining and is usually higher in alcohol. In contrast, the sweeter wines contain a larger amount of natural sugar from the grapes.

Acid is a term used to describe both red and white wines and it refers to the sharp bite in the wine (much like you would experience with lemon juice or vinegar). Acid can help bring out the natural flavors in a mild food, such as fish (this is why fish is often served with a wedge of lemon). To maintain a balance, check your recipe for acidic ingredients like lemon juice or vinegar and cut back to make room for the acid in the wine.

Tannins are generally found in red wines and refers to the bitter element in the wine (similar to the bitterness you’ll find in a strong cup of tea). The tannins in red wine pair well with strongly flavored dishes and hearty foods, like steak.

Red or White?

Use the type of wine in the recipe that you would serve with the dish you are making. Unless you’re serving a rare or expensive wine, buy an extra bottle and use it in the recipe.

Generally, it’s thought that a light-flavored wine goes best with delicately flavored foods. It would follow that a bold-tasting wine might do well in a boldly flavored dish. For example, a dish heavily spiced usually needs a full-bodied red wine to stand up to it. One with a light or creamy sauce calls for a drier, light white wine.

When you’re making a red wine reduction sauce, watch out for the wine’s tannins, as they can become harsh in this type of recipe.

Read the bottle to find out what flavors are present in the wine, then you can be sure that it will work well with the same flavors in your recipe. The most important thing to remember is that if you like drinking it, you’ll like the flavor that it will add to your food. For deeper flavors, experiment with fortified wines like Port, Sherry, Madeira and Marsala.

Here are some recipes that use wine in a variety of ways.

Mussels in White Wine

wine1

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 4 pounds mussels, de-bearded, scrubbed
  • 2 teaspoons fresh thyme leaves
  • Italian country-style bread (for serving)

Directions

Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

Add mussels and 1/2 cup water to the pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10–12 minutes.

Ladle mussels and broth into shallow bowls and top with thyme; serve with bread.

Pasta all’Amatriciana

wine2

8 servings

Ingredients

  • Two 28-ounce cans whole peeled tomatoes
  • 1 medium onion, finely chopped
  • 4 ounces guanciale (salt-cured pork jowl), finely chopped
  • 4 ounces pancetta (Italian bacon), finely chopped
  • 1/4 cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 1 teaspoon sugar
  • Kosher salt, freshly ground pepper
  • 1 pound penne or other tube-shaped pasta
  • Finely grated Pecorino or Parmesan

Directions

Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until the water is evaporated and fat begins to render, 8–10 minutes.

Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5–8 minutes.

Add tomatoes and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until the meat is tender and flavors are melded, 40–45 minutes. Add sugar and season with salt and pepper.

When the sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.

Add pasta to the sauce and toss to coat. Serve topped with Pecorino.

Red Wine-Braised Brisket

wine3

10–12 Servings

Ingredients

  • One 5-lb. untrimmed flat-cut brisket
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 3 celery stalks with leaves
  • 5 garlic cloves, smashed
  • 6 sprigs thyme
  • 2 bay leaves
  • One 28-oz. can whole peeled tomatoes
  • 1 tablespoon tomato paste
  • One 750ml bottle full-bodied red wine
  • 8 carrots, peeled and cut in half

Directions

Preheat oven to 350°F. Season brisket with salt and pepper. Heat oil in a large ovenproof pot with a cover over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Discard the fat in the pot.

Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste and wine in the pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover the pot and braise in the oven, spooning the braising liquid over the brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.

Uncover the pot and place the carrots around the brisket Return the pot to the oven uncovered and cook until the carrots are tender, the top of the brisket is browned and crisp, and the sauce has thickened, about 30 minutes. Skim fat from the surface of the sauce; discard. Remove brisket from the pot and slice against the grain, Serve with the braising sauce and carrots.

Chicken Thighs Cooked in White Wine

wine4

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 chicken thighs
  • Kosher salt and freshly ground black pepper
  • 4 shallots, sliced
  • 4 cloves garlic, peeled, crushed
  • 4 sprigs thyme
  • 3/4 cup dry white wine
  • 2 cups low-sodium chicken broth

Directions

Preheat oven to 425°F. Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Add shallots and garlic to the pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced, about 4 minutes.

Return chicken, skin side up, to the pot; add broth, bring to a simmer, cover, and transfer to the oven. Braise until the chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in the oven until the skin begins to crisp, 8–10 minutes longer.

Braised Lamb Shanks

wine5

8 servings

Ingredients

Lamb Shanks

  • 6 lbs. lamb shanks (6–8 shanks, depending on size), trimmed
  • 2 tablespoons kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon coarsely ground fennel seeds
  • 7 garlic cloves, 1 clove grated, 6 cloves minced
  • 3 tablespoons olive oil
  • 2 large onions, minced
  • 2 tablespoons unbleached all-purpose flour
  • 2 teaspoons paprika
  • ½ teaspoon crushed red pepper flakes
  • 2 cups drained canned diced tomatoes
  • ½ cup dry white wine
  • 4 cups low-sodium chicken broth, plus extra if needed

Directions

Place lamb on a large rimmed baking sheet; season all over with 2 tablespoons salt and generously with pepper. Mix rosemary, fennel seeds and grated garlic in a small bowl; massage into the lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.

Preheat oven to 350°F.

Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.

Add minced garlic, flour, paprika and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until the juices thicken and the tomatoes begin to break down, about 10 minutes.

Gradually stir in the broth. Simmer until the flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to the pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).

Roast, uncovered, until the tops of the shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.

Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove the pot from the oven and let the shanks rest in the liquid for 30 minutes.

Discard any fat from the surface of the lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. Serve the shanks and sauce with polenta or couscous.

Pear Pie

wine6

8 servings

Ingredients

  • Pie crust for a 9 inch double crust
  • ¾ cups granulated sugar
  • 2 tablespoons chopped fresh rosemary
  • 1¾ cups dry red wine, divided
  • 2 tablespoons unsalted butter, cut into pieces
  • 5 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • 5 teaspoons all-purpose flour plus more for dusting
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 3 pounds firm but ripe pears (such as Comice, Anjou, or Bartlett), peeled, cored, thinly sliced
  • 1 large egg, beaten to blend
  • 3 tablespoons granulated sugar

Directions

Bring the ¾ cups granulated sugar, rosemary and 1½ cups of the wine to a boil; cook, stirring occasionally, until reduced to about 2/3 cup, 5–8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until smooth. Set syrup aside.

Whisk cornstarch, cinnamon, the 5 teaspoons of flour and the remaining 1/4 cup wine in a small saucepan set over medium heat; cook, whisking constantly, until thickened, about 1 minute. Slowly add reserved syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.

Place a rack in the lower third of the oven and preheat to 375°F.

Mix pears and red wine syrup together in a large bowl.

Roll out 1 disk of dough on a lightly floured surface and fit into a 9 inch pie dish. Pour filling into the crust and chill while the second crust is rolled.

Roll out the remaining disk of dough to about 10 inches and cut into twelve strips. Arrange 6 strips crosswise across the top of the pie. Arrange the remaining 6 strips lengthwise across the top of the pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice.

Brush the edge of the dough with the beaten egg and press ends of the strips and bottom crust together to seal. Trim strips to the same length as the bottom crust, then fold bottom crust over lattice strips; crimp edge. Brush crust with beaten egg and sprinkle with the granulated sugar.

Place pie on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°F, rotate pie, and continue baking (tent with foil if the crust is browning too quickly) until juices are bubbling and the crust is golden brown, 60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.


flavorscover

What flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, maple, cinnamon, caramel and pumpkin. Here are a few recipes to peak your fall taste buds.

Maple

flavors2

Maple Mascarpone Cheesecake

flavors1

16 servings

Ingredients

  • 1 ½ cups walnut pieces, plus extra for the topping
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • Two 8 ounce packages cream cheese, softened
  • One 3 ounce package cream cheese, softened
  • 8 ounces mascarpone cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon maple flavoring
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a food processor or blender combine the 1 1/2 cups walnut pieces and the 1/4 cup granulated sugar; cover and pulse or blend with several on/off turns until fine crumbs form. Add the 1/4 cup melted butter; pulse or blend to mix. Press crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned on the edges. Cool in pan on a wire rack.

Meanwhile, in a large bowl combine cream cheese, mascarpone cheese, the 1/3 cup granulated sugar, and the brown sugar. Beat with an electric mixer on medium-high speed about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla, the maple flavoring, and the 1/4 teaspoon salt; mix well.

Pour cheese mixture into cooled crust. Bake in the 350 degrees F oven for 25 to 30 minutes or until cheesecake is puffy around the edges but wiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.

In a small bowl combine yogurt, maple syrup, the 1/2 teaspoon vanilla, and the 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake in the 350 degrees F oven for 10 minutes more. Remove cheesecake from oven; while hot, run a thin knife around the edges. Cool in pan on a wire rack. Chill for at least 8 hours or up to 5 days before serving.

To serve, loosen cheesecake from sides of pan; remove sides of pan. If desired, garnish cheesecake with candied walnuts.

Apple Cider

flavors8

Apple Cider Sweet Potatoes

flavors7

Serves 4-6

Ingredients:

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 tsp fresh-ground black pepper
  • 1 cup apple cider
  • Parsley for garnish

Directions

Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes) Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter has melted. Garnish with parsley.

Cinnamon

flavors11

Apple-Cinnamon Custard Pie

flavors5

8 servings

Ingredients

  • Pastry for a Single-Crust Pie, recipe below
  • 2 tablespoons butter
  • 1/3 cup sugar
  • 2 tart apples, such as Granny Smith, peeled and cut into 1/2-inch slices
  • 1 cup whipping (heavy) cream
  • 3/4 cup whole milk
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon, plus extra for the topping
  • 1/8 teaspoon salt

Directions

Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling-pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350 degrees F.

Meanwhile, in a large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook for 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly.

In a small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat.

In a medium bowl combine eggs, 1/2 cup sugar, vanilla, cinnamon and salt. Gradually stir in hot cream mixture until combined.

Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with cinnamon. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours.

Pastry for a Single-Crust Pie

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up, or shortening
  • 1/4 cup cold water

Directions

In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

Caramel

flavors4

Caramel Pots de Creme

flavors3

8 servings

Ingredients

  • 1 ¼ cups sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 ½ cups whipping (heavy) cream
  • 1/2 cup whole milk
  • 6 egg yolks

Directions

Preheat oven to 325 degrees F. Place eight 4-ounce pots de creme pots, ramekins, or 6-ounce custard cups in a large roasting pan; set aside.

In a medium saucepan combine sugar, the water, and 1/4 teaspoon salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on sides of pan. Bring mixture to boiling over medium-high heat. Boil gently, without stirring, for 8 to 10 minutes or until mixture turns an amber color. Remove from heat.

Whisking constantly, carefully add whipping cream and milk to sugar mixture in a slow stream (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar is dissolved.

In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup with a pouring spout. Divide mixture among pots de creme pots.

Add enough hot water to the roasting pan to come halfway up sides of pots de creme pots. Carefully place pan on oven rack. Bake about 40 minutes or until edges of custards are set but centers jiggle slightly when shaken. Transfer pots de creme pots to wire racks; cool for 30 minutes. Cover and chill for 4 hours.

Pumpkin

Large pumpkin on a white back ground

Pumpkin Butter

flavors9

Ingredients

  • 4 cups Pumpkin Puree, recipe below
  • 1 ¼ cups pure maple syrup
  • 1/2 cup apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Directions

In 5-quart Dutch oven combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Pumpkin Puree

Ingredients

  • 2 ½ pounds sugar pie pumpkins

Directions

Preheat oven to 375 degrees F. Cut pumpkins into 5 x 5 inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Transfer puree to airtight storage containers. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.



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