I
ngredients
Ratatouille
1/2 cup chopped plum tomatoes
3 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon chopped fresh thyme
2 medium zucchini, finely diced
1 small eggplant, peeled and finely diced
1 bell pepper, seeded and finely diced
Salt and pepper
Olive oil
Shells
1 box of jumbo pasta shells
2 cups ricotta cheese
2 eggs
½ cup fresh chopped parsley
2 cups shredded mozzarella cheese, divided in half
1/4 cup parmesan cheese
Sauce
2 cups Marinara Sauce mixed with 1/2 cup heavy cream
Directions:
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with a little oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.
Cook the shells in boiling salted water for about 9 minutes, or until not quite done (you want them to finish cooking in the oven — that way they won’t be too floppy and overcooked). Drain and place on kitchen towels
In a mixing bowl combine, the stuffing ingredients and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined. Stir in the roasted vegetables.
Scoop a tablespoon or so of ricotta filling into each pasta shell. Place a layer of sauce on the bottom of a 9×13-inch baking dish. Top with the remaining mozzarella.
Preheat the oven to 350 degrees F.
Bake for 30 minutes, or until cheese is melted and bubbly.
Ingredients
For the cake:
1 box (15.25 oz) red velvet cake mix
⅓ cup all-purpose flour
1 box (3.4 oz) chocolate pudding mix
1 cup sour cream
½ cup vegetable oil
½ cup water
4 large eggs
For the topping
1 pint of fresh strawberries, hulled and cut into thin slices
¼ cup strawberry jelly
2 cups heavy cream
¼ cup powdered sugar
Directions
Preheat the oven to 350°F. Spray a fluted tube cake pan with non-stick baking spray with flour.
Stir the cake mix, flour, and pudding mix together in a mixing bowl. Add the sour cream, oil, water, and eggs. Using an electric mixer, beat on low speed for 15 seconds. Increase speed to medium and beat for 2 minutes.
Pour batter into pan. Bake for 40-45 minutes until a wooden skewer inserted into the center of the cake comes out clean.
Allow cooling in the pan for 10 minutes. Turn the cake out onto a wire rack and cool completely.
Serve the cake sliced with strawberries and whipped cream.
The toppings can be prepared ahead of serving time. Refrigerate until needed.
Heat the jelly in the microwave for 30-60 seconds until it is melted. Stin in the sliced strawberries. Set aside to cool.
Whip the v\cream with powdered sugar.
Sicilian Ricotta Birthday Cake
We recently celebrated a dear friend’s birthday with a special dinner to honor him. I offered to make his birthday cake, as I know, he is found of Italian cakes, especially if they are made with ricotta cheese. There are numerous versions of the Sicilian Cassata Cake, but this is my version. One, where, I have worked out the flavors that we like in a cake of this type. If you want to make a special occasion cake, this is a great cake to make.
Ingredients
Cake
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2½ cups all-purpose flour, spooned and leveled, plus more for the pans
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
Filling
2 1/2 cups whole milk ricotta
1 cup confectioners sugar
1/2 teaspoon orange extract
2 oz finely chopped good quality chocolate
Zest from one orange
Syrup
Juice of one orange
½ teaspoon agave nectar
1 teaspoon white rum
Whipped Topping
2 cups heavy cream whipped
1/2 cup confectioners sugar
½ teaspoon orange extract
Garnish
Candied orange peel
Cake writing decoration
Directions
To make the cake layers:
Heat the oven to 350°F.
Butter two 8 or 9 inch round cake pans, line the bottoms with parchment paper cut into circles to fit, butter again and dust with flour, tapping out the excess.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes.
Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce the mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not over-mix).
Transfer the batter to the prepared pans. The best way to get an even amount of batter in each pan is to weigh the pans on a scale. This is a tip I learned from Alton Brown and it works perfectly.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
To make the filling:
Combine the ricotta with the remaining filling ingredients in a storage bowl with a cover. Place in the refrigerator until ready to assemble the cake.
Once the layers are completely cool, cut each layer in half with a serrated knife to form four layers.
To make the syrup:
Combine the orange juice with the rum and agave in a small dish.Brush the syrup over the cut sides of the layers until it is all used. Let the layers rest for 30 minutes.
To add the filling:
Place one layer, cut side up on a cake plate and spread some of the ricotta filling over the layer leaving a ¼ inch edge all around the cake without the filling. (This way the filling will not ooze out of the layer when you place another layer on top.)
Place the next layer, cut side up, on top of the filling and repeat with another layer of ricotta filling.
Repeat with the third layer, cut side up. Place the fourth layer, cut side down, on top of the ricotta filling.
Place the cake in the refrigerator while you make the whipped topping.
Make the Whipped Topping:
In a mixing bowl combine the heavy cream, orange extract and powdered sugar.
Beat the mixture until the cream forms soft peaks.
Remove the cake from the refrigerator and spread the whipped cream on the sides of the cake and then on the top.
Decorate the edge of the top of the cake with candied orange peel.
Write Happy Birthday in the center, if desired.
Lunch Menu
Iced Tea
Deviled Eggs
Stuffed Mini Peppers
Mediterranean Grilled Tuna Salad
Spinach Triangles with Tzatziki Sauce
Bread Sticks, Pickles
Dessert: Almond Sponge Cake with Strawberries and Cream
Iced Tea
Republic of Tea: 1 Peach Ginger Iced Tea Bag and 4 Naturally Sweet Tea Bags
Slices of Lemon, Lime and Oranges
Prepare the tea according to package instructions. Pour into a serving pitcher and chill.
To serve: Pour into tall glasses, add ice cubes and fruit slices before serving.
Mediterranean Grilled Tuna Salad
Ingredients
Tuna Marinade
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (plus lemon wedges for serving)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
2 cloves garlic—grated
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 lb tuna fillet, one inch thick
For the Salad
2 tablespoon fresh lemon juice
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup bottled roasted red peppers , drained and chopped
5 Kalamata (brine-cured) black olives , pitted and chopped
1 large celery rib , chopped
1 shallot, finely chopped
2 tablespoon Italian parsley , chopped
1 teaspoon celery seed
Salt and black pepper, to taste
2 tablespoons toasted pignoli (pine nuts) or basil for garnish
Directions
To grill the tuna:
Combine the marinade ingredients in a measuring cup. Place the tuna in a glass dish and pour the marinade over the fish. Chill for one hour.
Cook the tuna on a hot grill for about 10 minutes or cooked through, turning and brushing regularly with the marinade.
Cool the tuna and wrap in plastic. When cold, flake the tuna.
To make the tuna salad:
Whisk together lemon juice and mayonnaise in a bowl. Add the flaked tuna and the remaining ingredients and combine. Season with pepper. Chill until serving time. Garnish with toasted pine nuts just before serving.
Stuffed Mini Peppers
Ingredients
16 mini sweet peppers
1 teaspoon anchovy paste
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
3/4 cup Italian seasoned panko breadcrumbs
1/2 cup Parmigiano Reggiano cheese, grated
2 tablespoons fresh parsley, chopped finely
2 tablespoons fresh basil, chopped finely
1/4 teaspoons cayenne pepper
1 lemon, zested
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Directions
In a large rimmed baking pan with heavy-duty foil. Spray lightly with olive oil cooking spray. Preheat oven to 400 degrees F.
Cut the peppers in half so they will lay flat. Lay the peppers on the baking sheet, cut side up. Season the insides of the peppers with salt and pepper.
Mix the breadcrumbs, cheese, anchovy paste, onion, celery. herbs, cayenne pepper and the lemon zest together in a bowl. Toss thoroughly.
Fill the peppers with a little of this mixture and then drizzle the olive oil over the peppers. (If you are making these ahead of time, just cover with some plastic wrap and put them in the refrigerator until you’re ready to cook them.)
Roast for 15 – 20 minutes, until the peppers are soft and the breadcrumb mixture is golden.
Deviled Eggs
Ingredients
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped chives
Directions
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a serving platter and chill. Sprinkle chives over the eggs and serve.
Spinach Triangles
Let the package of filo dough sit in the refrigerator overnight to defrost. Any remaining dough can be kept in the refrigerator well wrapped in plastic for four weeks or it can go back into the freezer.
Makes about 16 triangles
Ingredients
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 scallions (green onions), minced
2 cloves minced garlic
1/2 cup fresh parsley, chopped
1 tablespoon fresh oregano, minced
1 cup Feta cheese, crumbled
4 ounces cream cheese, at room temperature
2 eggs, beaten
Salt and pepper to taste
48 sheets filo dough, thawed
Olive oil
Tzatziki, recipe below
Directions
In a mixing bowl, combine the spinach with the scallions, parsley, dill, cheeses, eggs, salt and pepper until smooth.
Keep the filo dough not being used, covered with a damp cloth to prevent drying, while you work on the triangles.
Spread one sheet of the dough on a cutting board and brush with some olive oil. Place a second sheet of dough on top and brush with oil. Repeat with a third sheet.
Cut the layered filo in half lengthwise. Place one tablespoon of filling about 1″ from the corner of each strip. Fold one corner of fillo diagonally across to the opposite edge to form a triangle.
Brush lightly with oil. Continue to fold the triangle onto itself. Brush the outside of the triangle with oil and place the triangles seam side down on parchment covered cookie sheets at least 1” apart.Repeat until all the filling is used up.
Bake in a preheated 350ºF oven for 20 to 25 minutes or until golden brown.
Rolls can be made ahead and reheated just before party time.
Serve hot with Tzatziki Sauce.
Tzatziki Sauce
Ingredients
1 cup peeled and seeded cucumber, finely chopped
1/3 cup plain 2% reduced-fat Greek yogurt
1/3 cup sour cream
1 tablespoons chopped fresh dill
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Directions
Place the chopped cucumber in a fine mesh colander and sprinkle with ¼ teaspoon of salt.
Place the colander over a bowl and let the cucumbers drain for one hour.
Turn the cucumbers over on paper towels. Squeeze all the water out.
Combine the cucumber and remaining ingredients in a small bowl; cover and chill at least 1 hour.
Almond Flour Sponge Cake
Cake
4 large eggs, at room temperature
1/2 cup + 2 tablespoons sugar, divided
1 teaspoon almond extract
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
Vegetable oil for the pan
For the strawberry topping:
2 cups sliced fresh strawberries
1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)
For the whipped cream:
1 pint heavy cream, well chilled
¼ cup powdered sugar
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350°F. Lightly grease an 8″ round cake pan with oil. Swirl the oil in the pan and make sure it goes up the sides.
Sprinkle the 2 tablespoons of the sugar listed in the ingredients onto the bottom of the pan.
Separate the egg yolks from the whites.
Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in 1/4 cup sugar. Scrape the beaten egg whites into another bowl and set aside.
In the mixing bowl, beat together the egg yolks, the remaining 1/4 cup sugar and the almond extract until smooth.
In a separate mixing bowl, whisk together the dry ingredients — flour, baking powder and salt — and add to the egg yolk mixture. Stir together to form a thick dough.
Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
Allow the cake to cool fully before topping with strawberries and cream.
For the strawberry topping:
Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
For the whipped cream:
Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the refrigerator or freezer until they are cold.
Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high-speed until soft peaks form. Do not overbeat. Chill until ready to serve.
