Italian Comfort Food

Crostini with Gorgonzola and Honey
Butternut Squash and Sage Risotto
Roasted Brussels Sprouts
Pear Crumb Cake





Crostini with Gorgonzola and Honey
These simple toasts are both sweet and savory and make a scrumptious pre dinner snack. I suggest using a medium/soft gorgonzola cheese, something in between dry and crumbly and gooey and soft.


Serves 8

Ingredients
- 1 French baguette
- 8 ounces of gorgonzola cheese
- about 1/4 cup good quality honey

Preheat oven to 375 degrees F. Slice the baguette 1/3 inch thick, at an angle. Place bread slices on a large baking sheet, and bake until golden brown, about 10 minutes, flipping half way through baking. Toast can be cooled and stored in a plastic zip lock bag overnight.
Place about 1 tablespoon of gorgonzola cheese on each bread slice and position all the toasts on a large baking sheet. Broil on high heat until cheese starts to melt, about 3 minutes. Place the toasts on a large serving platter and drizzle with honey. Serve warm.

Butternut Squash and Sage Risotto
There is nothing exotic about this risotto, however the classic combination of butternut squash and sage is so warm and comforting and therefore perfect for risotto, an equally warm and comforting dish.


Serves 6

Ingredients
- 10-12 cups vegetable stock
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound butternut squash, peeled, cut into 1/2 inch cubes
- 1 cup diced leeks
- 1/4 cup fresh sage, stems removed, plus more for garnish
- 2 cups Arborio rice
- 1/2 cup parmesan cheese, plus more for garnish
- salt and fresh ground pepper

Heat the vegetable stock in a medium saucepan and bring to a simmer. Meanwhile, in a medium size heavy bottom saucepan heat 1 tablespoon of the butter and the olive oil over medium heat. Add the diced leeks and cook, stirring occasionally, for 3-4 minutes or until soft. Add the butternut squash, season with salt and pepper, and sauté with the leek for 3/4 minutes more, or until tender and slightly caramelized. Reduce the heat to medium/low and add the rice and the fresh sage and stir all the ingredients together for 1 minute more. Ladle approximately 3/4 cup of the hot vegetable stock into the rice. Continuously stir and once the rice has absorbed almost all the stock (after about 3-4 minutes) ladle another 3/4 cup of stock into the rice. Repeat this process of adding 3/4 cup of stock into the rice once the previous stock has been absorbed until the rice is tender, about 35-45 minutes. Once the rice is tender, stir in the parmesan cheese and the remaining butter. Taste for more salt and pepper. Serve immediate and top with parmesan cheese and sage.

Roasted Brussels Sprouts
If you think you don't like brussels sprouts try them roasted before you settle on your decision. Roasting brussels sprouts in the oven until they are caramelized and crispy takes away that gaggy cabbage flavor and brings out a wonderful nuttiness.


Preheat the oven to 425 degrees. To trim the brussels sprouts, removed the outer leafs and cut off the stem end. In a large roasting pan toss the brussels sprouts with salt, pepper and olive oil. Roast for 25-35 minutes or until the brussels sprouts are caramelized and golden brown. Serve warm.

Pear Crumb Cake
One bite of this cake brings me back to Rossana’s table in Italy. The scent of almond extract and a hint of lemon give this simple cake the freshness and flavor that epitomizes a typical rustic Italian dessert. The delicate flavor and texture of the pear perfectly compliments the lightness of this cake. This light winter cake is the perfect contrast after a heartier meal.



Serves 8

Ingredients
Topping
- 1/2 cup all purpose flour
- 1/2 teaspoon almond extract
- pinch of salt
- 1/4 cup light brown sugar
- 3 tablespoons cold unsalted butter, cut into 1/4 inch pieces
Cake
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla bean extract
- 1/4 teaspoon lemon zest
- 1 teaspoon almond extract
- 2 eggs
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 2 teaspoon baking powder
Pears
- 2 firm pears
- 1 teaspoon fresh lemon juice
- pinch of salt
- 1/4 teaspoon vanilla bean extract

To make the topping combine the flour, almond extract, salt and sugar. Use your fingers to rub the cold butter into the dry ingredients until it resembles coarse crumbles. Refrigerate until needed.
Preheat the oven to 375 degrees F. Lightly grease a 9 inch springform pan with butter. Line the bottom of the pan with parchment paper.
To make the cake, cream the butter and sugar together until light and fluffy, about 4 minutes on medium speed with a mixer. Add the lemon zest, vanilla bean extract and almond extract. Add the eggs, one at a time, mixing after each addition. Gently stir in the dry ingredients (flour, baking soda and salt). Pour the batter into the prepared pan.
Peel and core the pears, then slice into approximate 1/4 inch by 1/2 inch slices. Toss the pears with the lemon juice, salt and vanilla extract. Pour the pears on top of the cake batter. Finally, evenly distribute the crumb mixture on top of the pears. Bake for 50-60 minutes or until the cake is golden brown on top and is cooked in the center. Let the cake cool for 15 minutes, then remove the sides of the springform pan. Use a spatula to slide the cake off the bottom of the pan and peel off the parchment paper, or leave pan bottom on cake. Serve warm or at room temperature with a dollop of whipped cream.

Christmas Kale

Kale... my new found love. Green kale, red kale, dino kale... kale in soups, kale in salads, kale steamed, kale sauteed...
Here is one of my favorite kale recipes, which I have appropriately named, Christmas Kale. I make this vibrant red and green salad two different ways- one sauteed and one raw - both are healthy and delicious. As we crunch on cookies and lap up the eggnog we could all use a guiltless holiday treat of Christmas Kale.

Christmas Kale Salad Two Ways

Cold – Raw
Ingredients

- 1 large bunch kale (green kale or dinosaur kale or combo)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- sea salt
- fresh ground pepper
- 2 tablespoons pine nuts
- 2 tablespoons craisins

Wash the kale well and use a pairing knife to cut the leafy greens away from the stem. Discard the stems and cut the greens into bit size pieces. Place the greens in a large bowl and toss with the lemon juice, olive oil and red wine vinegar. Season with salt and pepper. Add more of any ingredient if necessary. Let the mixture marinade for 10 minutes up to 1 hour, tossing every so often. Toss in the crasins and pine nuts 5 minutes before serving.

Warm - Sauteed
Ingredients

- 2 tablespoons olive oil
- 1 large bunch kale (green kale or dinosaur kale or combo)
- sea salt
- fresh ground pepper
- 2 tablespoons pine nuts
- 2 tablespoons craisins
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil

Wash the kale well and use a pairing knife to cut the leafy greens away from the stem. Cut the greens into bit size pieces and set aside. Cut the stems into bite size pieces. In a medium size skillet heat the olive oil over medium heat. Add the diced stems into the hot oil and sauté over medium heat for 3-5 minutes, until soft. Season with salt and pepper. Add the greens and reduce the heat to medium/low. Season with a bit more salt and pepper and sauté the greens, stirring, until wilted. Turn the heat off and add the pine nuts, craisins and lemon juice. Transfer to a serving dish and drizzle with the extra virgin olive oil. Serve warm.

Pumpkin Spice Bread

This recipe for Vegan Pumpkin Bread was adapted from my standard Pumpkin Bread recipe. The vegan version is slightly more dense but otherwise just as flavorful and delicious. To make the non vegan version of this bread substitute the 1/4 of banana (which you cannot at all taste) with 1 egg. This bread is good all on its own but is also great sliced and served with whipped cream cheese.


Vegan Pumpkin Bread

Makes 1 loaf

Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup mashed banana
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree (fresh or canned)
- 1/3 cup vegetable/canola oil

Preheat your oven to 350 degrees. Grease a 9 by 5 inch loaf pan. In a medium sized bowl sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside. In a separate large bowl combine the pumpkin puree and sugar until completely blended. Add the oil and mashed banana until thoroughly combined. Gently fold in the flour mixture.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in its pan for 15 minutes or until you are able to handle the pan with your bare hands. Run a knife along the sides of the bread and invert the bread on a wire rack to cool completely. To store the bread, wrap it in plastic wrap and then again in foil to keep for up to three days.

Audrey Hepburn's Favorite Pasta

The key to this understated dish is to cook the pasta perfectly al dente – meaning it has a bite to it- and to generously top each serving with plenty of fresh basil and Parmesan cheese.

Ingredients

- 1/4 cup olive oil
- 1 small onion, diced
- 2 sticks of celery, diced
- 2 carrots, peeled, diced
- 2 cloves garlic, mince
- 2 twenty eight ounce cans peeled tomatoes
- 1 large bunch fresh basil, washed
- extra virgin olive oil
- Parmigiano Reggiano cheese, grated
- salt and fresh ground pepper
- 1 pound pasta (spaghetti, fussili, penne…)

To make the sauce heat the olive oil in a large sauce pan over medium heat. Add the diced onion, celery and carrot. Season with a bit of salt and sauté, stirring occasionally over medium to medium/low heat, until tender, about 15 minutes. Add the garlic and sauté 1 minute more. Add the whole peeled tomatoes and their juices and half of the basil (left whole). Season with salt and pepper and drizzle over a bit of extra virgin olive oil. Bring to a simmer over medium heat, then reduce the heat and let simmer for 45 minutes. After 45 minutes, turn off the heat and let the pasta sit for 10-15 minutes.
Meanwhile, bring a large pot of water to a boil. Add a teaspoon of salt. Cook the pasta until al dente, meaning tender to the bite. To test the pasta remove one noodle approximately two minutes before the cooking time indicated on the pasta box instructions. The pasta should have a slight bite, but should not be chalky in the center. When the pasta is al dente, drain the pasta and add to a large serving bowl. Top with the tomato sauce and toss everything together. You can remove the cooked basil, at this point. Top individual portions with fresh basil, a drizzle of good quality extra virgin olive oil and freshly grated Parmesan cheese.

Leftover Cranberries

What to do with leftover Thanksgiving Cranberry Sauce?
For a tart twist, I swirl and top basic healthy oatmeal muffins with my Thanksgiving Cranberry Relish with Orange Segments.



Oatmeal Cranberry Muffins

Ingredients

- 1/2 banana, mashed
- 1/3 cup plus 1 tablespoon agave
- 1/3 cup canola oil
- pinch of salt
- 1 3/4 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup oats
- 1/3 cup soymilk
- 1 cup cranberry relish (half for garnish on top)

Preheat the oven to 375 degrees F. Line 12 muffin tins with paper liners. Mash the bananas in a large bowl Add the canola oil, agave and vanilla and mix together well. Add the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon and salt) and gently mix together. Add the soymilk and banana and gently stir until combined. Gently fold 1/2 cup of the cranberry relish into the batter. Save the other half of the relish to top each muffin. Distribute the batter equally into the 12 muffin tins and top each muffin with a teaspoon of the remaining cranberry relish.
Bake for 17-20 minutes, or until the muffins are cooked all the way through. Let the muffins cool 1 minute in the pan, then transfer to a wire rack. Serve warm or keep in an airtight container for up to 3 days.



Cranberry Relish with Orange Segments
This cranberry sauce is tangy and refreshing. Instead of sugar, I use orange juice and agave to sweeten the cranberries. If these cranberries are too sour for your taste you can add a bit more agave.

Ingredients

- 3 oranges
- 16 ounces fresh cranberries
- 1/3 cup agave
- 2 cinnamon sticks
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 oranges, skins removed

Zest one of the oranges and measure out 1 teaspoon of zest. Peel the oranges and use a sharp paring knife to cut out the orange segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Pour the remaining juice into a 1 cup measuring cup and fill the rest with water (so that you have 1 cup total of liquid).
Combine the cranberries, agave, orange juice/water, orange zest, cinnamon sticks and salt in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and let the cranberries simmer for 15 minutes, or until soft, but not mushy. Remove the cinnamon sticks and stir in the orange segments. Transfer the sauce to a separate container, and refrigerate. Remove the cranberry sauce from the refrigerator 1 hour prior to serving. This sauce will keep wrapped and refrigerated for up to 5 days.

Thankful For Dessert

Honey Pecan Tart with Milk Chocolate Ganache

Ingredients
Shortbread Crust (makes 2 crusts)
- 12 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 3 egg yolks
- 3 cups flour
Filling
- 3 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/2 cup honey
- pinch of salt teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups pecan half, toasted, roughly chopped

To make the crust combine the butter and sugar in a medium size bowl. Stir in the egg yolk and vanilla extract. Add the flour and salt and mix until just combined. Press the mixture into a buttered 10 inch tart pan and refrigerate overnight or freeze for 20 minutes. Preheat the oven to 375 degrees F and bake the tart crust for 15 minutes. Let cool completely.
Meanwhile, to make the filling, combine the butter, brown sugar and honey in a medium saucepan over medium heat. Bring just to a boil; then add the salt and vanilla. Set aside and let cool for 20-30 minutes until thick. Should still be warm.
Meanwhile, in a large bowl whisk the eggs. Pour in the cooled sugar mixture until combined. Gently stir in the pecans.
Preheat the oven to 375 degrees F. Pour the filling into the prepared tart pan and place in the oven. Place a pie crust ring or foil over the tart crust edges. Bake for 25-30 minutes or until the tart is golden brown and cooked in the center. Let cool completely on a wire rack. Slice the tart with a sharp knife. Drizzle individual slices with warm Milk Chocolate Ganache (recipe follows) if desired.
Milk Chocolate Ganache

In a small saucepan combine chopped milk chocolate (about 1/2 cup) and cream (about 2 tablespoons). Stir over low heat until melted and combined. If the ganache is too thick add another tablespoon or so of cream. If the ganache is too thin add a bit more chocolate.

A Vegan Day

Try these recipes (free of all animal products) to satisfied both your belly and your conscience.

Breakfast- Healthy Vegan Chocolate Banana Muffins
Lunch- White Bean and Kale Soup
Dinner- Basic Tostadas




Healthy Vegan Chocolate Banana Muffins
I was pleasantly surprised at how tasty these muffins turned out, considering there is no sugar or oil. These are breakfast muffins, so they are not terribly sweet. They pair well with a cup of coffee in the morning, or serve as a healthy and satisfying treat in the afternoon or evening.


Makes 9

Ingredients

- 1/3 cup agave
- 1 1/2 medium bananas (about 3/4 cup), mashed
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole wheat spelt flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup soymilk
- 1/2 cup semi sweet chocolate chips
- 1/4 cup slivered almonds, toasted (optional)

Preheat the oven to 375 degrees. Line 9 muffin tins with paper liners.
In a medium size bowl, combine the mashed banana with the agave and vanilla. Add the spelt flour, cocoa powder, baking soda, baking powder, salt and cinnamon mix until just combined. Gently stir in the soymilk until just combined. Finally, fold in the chocolate chips and almonds. Divide the batter amongst the lined muffin tins. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Remove the muffin tin from the oven and let the muffins sit for 2 minutes in the tin, then transfer the muffins to a wire rack to cool. Serve warm or at room temperature. These muffins will keep in an airtight container for approximately 3 days.


White Bean and Kale Soup
This soup is very basic and very easy to make. Of course you can make your own vegetable stock or make the beans from scratch, but for a super quick and healthy soup I use canned beans and store bought stock. Just be careful to buy a veggie stock that is low in sodium and without preservatives.


Serves 8

Ingredients

- 1/4 cup olive oil
- 1 medium size leek, chopped
- 1 small white onion, diced
- 4 medium size stocks of celery, chopped
- 4 medium size carrots, chopped
- 1 medium sweet potato, peeled, chopped
- 3 large cloves garlic, finely chopped
- 1 quart vegetable stock
- 5 cups water
- salt
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 1 large bunch kale (about 8 cups), rinsed well, chopped
- 2 ten ounce cans cannellini beans, rinsed well in a colander

In a large stockpot heat the olive oil on medium heat. Add the chopped onion and the leeks and cook until soft, about 5 minutes. Add the chopped celery, carrot, and sweet potato and cook 3 minutes more. Season with salt and pepper. Add the chopped garlic and thyme and cook 1 minute more. Add the vegetable stock and water and bring to a boil. Reduce the heat to a simmer and let simmer for 30 minutes, or until the vegetables are tender. Add the kale and cannellini beans and let simmer until the kale is wilted, about 5 minutes. Taste for more salt and pepper. Serve warm.


Basic Tostadas
You can top your tostadas with all sorts of things, but I keep mine really basic, with a bit of brown rice, beans and raw veggies, and lots of fresh salsa and guacamole.


Serves 4

Ingredients

- 4 sprouted or wheat tortillas
- 1-2 tablespoons olive oil
- 1 cup brown rice, rinsed
- 1 can beans (refried or black), heated in a medium saucepan
- 8 cups romaine lettuce, shredded (about 1 head)
- 4 radishes, thinly sliced
- 1 large carrot, peeled and thinly sliced
- 1/2 cup fresh cilantro leaves
Fresh Salsa
- 1/3 cup diced white onion (about 1/2 medium onion)
- 1 small jalapeño, seeds removed, diced
- 1/4 cup cilantro leaves, diced
- juice from 1 lime
- 3 medium size tomatoes, diced
- salt and pepper
Guacamole
- 2 ripe Hass avocados
- 1 -2 tablespoons fresh lime juice
- salt and pepper
- 1 tablespoon of fresh salsa

To make the brown rice, heat 1 tablespoon of olive oil in a medium size saucepan. Add the rinsed rice and sauté in the olive oil over medium/low heat for two minutes, while stirring. Add scant (just under) 2 cups of water and a pinch of salt. Bring to a boil over medium/high heat. Stir once, reduce to a simmer and cover with a lid. Let simmer for 50 minutes, then removed the pan from the heat and let sit 10 minutes more. Do not remove the lid. Fluff with a fork.
Preheat the oven to 350 degrees. Lightly rub 1 tablespoon of olive oil on both sides of each tortilla and place on a large sheet pan. Bake until crisp and golden, flipping half way through baking, about 20 minutes.
Meanwhile to make the salsa combine the diced onion, jalapeño, cilantro and tomato with the lime juice. Season with salt and pepper.
To make the guacamole, cut each avocado in half and remove the pits. Use a spoon to scoop out the flesh of the avocado. Use a fork to mash the avocado with the lime juice, and a tablespoon or so of the fresh salsa. Season with salt and pepper.
To assemble the tostada, place one crisp tortilla shell on a plate. Top with the warm rice and beans, lettuce, radish, cilantro, carrot, guacamole and salsa.

Stracciatella Cheesecake

To the untrained eye Stracciatella Gelato, a common flavor found in Italian Gelaterias, could be equated to Vanilla Chocolate Chip Ice Cream. However, after considerable evaluation, I have come to the conclusion that Stracciatella Gelato and Vanilla Chip Ice Cream are in fact very dissimilar from one another. Stracciatella Gelato is white in color as opposed to Vanilla Chip Ice Cream that has a custard base resulting in a custard color. Unlike ice cream, real Italian gelato is often made without eggs or egg yolks (the contributing custard factor) and has less fat and less air than American ice cream, which ultimately results in a creamier confection with an entirely different taste. Stracciatella’s sweet cream base is studded with fine dark chocolate chip shavings, giving every creamy bite a subtle crunch, which I find much more satisfying than the harsh whole chocolate chips found in Vanilla Chip’s icier, airier counterpart. Now, I don’t mean to bad talk Vanilla Chip Ice Cream, but rather want to set the stage for the inspiration to the flavor and texture of this cheesecake.
Like ice cream, cheesecake has a many different styles based on its own criteria of flavors and textures. I can’t say that I am one of cheesecake’s most devout fans, as I have had many below par cheesecakes which where either too dry, too sweet, too rich, not rich enough, flavorless, etc. On the contrary, this cheesecake, like Stracciatella Gelato, has a smooth and creamy base with a depth of flavor (in this case from the addition of ricotta cheese) and also a delicate crunch from the chocolate shavings. Though unlike Stracciatella Gelato, Stracciatella Cheesecake does require eggs, yet the inside of the cake looks just the same as the gelato - a white cream base studded with dark chocolate shavings. Therefore, I it is only fitting to call this cheesecake, Stracciatella Cheesecake and not Chocolate Chip Cheesecake. Just as Stracciatella Gelato and Chocolate Chip Ice Cream are not interchangeable, Stracciatella Cheesecake and Chocolate Chip Cheesecake are not interchangeable, as they are entirely different entities.
I make my own crisp chocolate cookies for the crust (well worth the extra time as opposed to using store-bought cookies), and serve a tangy cherry sauce alongside the cheesecake, which isn’t obligatory, but compliments the cheesecake exceptionally well. The cheesecake needs to be baked one day ahead of time, and allowed time to set-up completely in the refrigerator. I bake this cake using a water bath, which is a very simple procedure. A water bath helps the cake cook evenly, ensuring a creamy confection.


Stracciatella Cheesecake

Serves 12

Ingredients
Crust
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into 1/2 cubes
- 1 egg yolk
- 1 tablespoon cream
Filling
- 1 1/2 pounds cream cheese, soft
- 1 1/4 cup sugar
- 8 ounces full fat ricotta cheese, at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 eggs, at room temperature
- 4 ounce bar good quality bittersweet chocolate

To make the cookie crust, combine the flour, sugar, salt and cocoa powder in a food processor fitted with a steel blade. Add the butter and pulse everything together until just combined. Add the egg yolk and cream and pulse until well combined. Remove the dough from the food processor and combine into a flat disk. Wrap the dough in plastic and refrigerate for at least 2 hours or overnight. Roll the dough 1/4 inch thick and cut with a cookie cutter or knife into approximately 2 inch rounds or squares. Bake the cookies on a baking sheet, lined with parchment paper, at 350 degrees F for 13-15 minutes, or until crisp. Remove the cookies from the sheet pan and let cool completely. Pulse cooled cookies in a food processor. This process can be done up to 2 days ahead of time.
Preheat your oven to 350 degrees F. Boil some water to prepare for the water bath. Use a sharp knife to shave the chocolate bar into small pieces. Set aside.
Wrap aluminum foil tightly around a 9 inch springform pan. Press the cookie crumb mixture into the bottom of the springform pan. Refrigerate while preparing filling.
To make the filling, beat the cream cheese and sugar in a large mixing bowl fitted with a paddle attachment, until smooth. Scrape down the sides of the bowl, and add ricotta cheese, vanilla, and salt, and blend together well. Add the eggs, one at a time, scraping down the bowl after each addition. Fold in the chocolate chips by hand, and pour mixture on top of the crust. Set the cake pan into a large roasting pan, and pour hot water into the roasting pan so that it comes half way up the side of the cake pan. Carefully place both pans into the oven and bake for 1 hour and 15 minutes. Remove both pans from the oven and carefully remove the cake from the water bath, remove the foil, and set aside on a wire wrack to cool completely. Refrigerate the cake overnight or for at least 8 hours.
When the cake is ready to be served run a sharp knife along side the edges of the pan and release and remove the sides of the springform pan. To slice the cake dip a large, sharp knife into hot water and wipe the knife dry with a clean towel before making each cut. Serve with the cherry sauce and enjoy. This cake will keep covered and refrigerated for up to five days.


Cherry Sauce

Ingredients
- 1 pound fresh or frozen bing cherries, pitted
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1 vanilla bean or 1 teaspoon vanilla bean paste

Combine all the ingredients in a medium sized saucepan and cook over low heat for about 10 minutes. Take the pan off the burner and let cool 10 minutes. Use a hand held blender or place the sauce in a blender and puree for 30 seconds. Refrigerate for up to 3 days. Heat slightly in a small saucepan before serving.

Soup's On

Basic Lentil Soup
Olive Oil Cornbread with Red Pepper Flakes
Salad of Mixed Greens, Apple, Candied Pecans and Gorgonzola





Basic Lentil Soup

Serves 8

Ingredients
- 1/4 cup olive oil
- 1 small yellow onion, diced
- 1 leek, cut in half, diced
- 4 medium size stocks of celery, chopped
- 4 medium size carrots, chopped
- 3 large cloves garlic, finely chopped
- 1 quart vegetable stock
- 5 cups water
- salt
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 1 1/2 cups dried French green lentils, rinsed
- fresh grated parmesan cheese (optional for garnish)


In a large stockpot heat the olive oil on medium heat. Add the chopped onion and the leeks and cook until soft, about 5 minutes. Add the chopped celery and carrot and cook 3 minutes more. Season with salt and pepper. Add the chopped garlic and thyme and cook 1 minute more. Add the vegetable stock and water and bring to a boil. Reduce the heat to a simmer and add the lentils. Cook the soup at a simmer with a lid for 1 hour, or until the lentils are tender. Taste for more salt and pepper. Serve warm and top with fresh grated parmesan cheese, if desired.


Olive Oil Cornbread with Red Pepper Flakes

Serves 8

Ingredients
- 1 1/2 cups cornmeal
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon red pepper flakes
- 3/4 cup graded sharp, white cheddar cheese
- 1/2 cup extra virgin olive oil
- 2 eggs
- 1 cup milk

Preheat the oven to 375 degrees F. Generously grease a 9 by 5 inch loaf pan and line with parchment paper.
In a large bowl, whisk together the cornmeal, flour, salt, pepper, baking soda, baking powder and sugar. Make a well in the center of the flour mixture and set aside. In a separate bowl whisk together the eggs and milk, and pour into the center of the flour mixture. Whisk together until combined. Add the cheese and the red pepper flakes. Finally, add the olive oil and mix everything together until combined. Pour into the prepared baking dish and bake for approximately 26-30 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean. Let the cornbread cool in the pan for 10 minutes, then lift up the parchment paper and cornbread and transfer to a wire rack. Slice and serve slightly warm or at room temperature. This cornbread is best the day it is baked but will keep in an airtight container for up to 2 days.

Pumpkin and Spice and Everything Nice

Pumpkin Spice Cake with Orange Cream Cheese Frosting
The fragrance of pumpkin and spice baking in the oven was a pleasing premonition to the flavors of Thanksgiving soon to come. The aroma was in fact so pungent that my poor diabetic dog followed the cake around the kitchen with her noise high in the air. By mere smell both the dog and I could already tell how delicious this cake was going to be. Indeed our sense of smell did not lead us astray- the cake was moist and flavorful and paired wonderfully with orange scented cream cheese frosting.

Serves 12

Ingredients
Cake
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 fifteen ounce can pumpkin puree
- 1/3 cup sour cream
Frosting
- 8 oz package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon orange zest
- 14 ounces powdered sugar
- 1 teaspoon vanilla extract





Preheat the oven to 350 degrees. Butter and flour two 8 inch cake pans. Line the bottom of each cake pan with parchment paper. Set aside.
In a medium size bowl, sift together flour, baking powder, salt, and spices.
Place the butter and sugars in a medium size bowl fitted for an electric mixer. Cream together on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce the speed to low and add the pumpkin puree. Add the flour mixture in two batches, alternating with the sour cream; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 35-40 minutes. Transfer the cake pans to wire racks and let cool for 15 minutes. Carefully run a knife alongside the edges of the cake and the pan, then invert the cake onto a flat plate. Remove the parchment paper. Invert the cake back onto a wire rack to cool completely.
To make the frosting, cream together the cream cheese, butter, powder sugar, orange zest and vanilla on medium/high speed until smooth and creamy. Store the frosting in the refrigerator until ready to use. Take out of the fridge 5 minutes before frosting.
Place one layer of the cake on a large cake plate or pedestal. Place about 2/3 cup frosting on the cake and use an off set spatula to evenly distribute the frosting. Place the second cake layer on top and use the remaining frosting on the top and sides of the cake. The cakes can be made 1 day ahead of time, and individual wrapped in plastic before frosting. This cake will keep cover in the refrigerator for up to 3 days.

Salad

Salad accompanies almost every meal and varies based on what else is being served. Sometimes I make a more complicated salad but most often I toss fresh greens with a bit of avocado, tomato and a simple vinaigrette dressing. Below is just one variation of salad dressings that I like to make. The shallots can be replaced with minced garlic or left out entirely. A bit of fresh grated parmesan cheese adds a buttery salty flavor to basic salads as well. Sometimes I make the dressing up a head of time, but mostly I drizzle fresh olive oil, lemon juice, vinegar (balsamic or red wine), salt and pepper right over the greens and toss everything together just before serving. Salad dressing is very easy to make and I see no reason one should ever buy bottled dressing.

Butter Leaf Lettuce with Tomato, Simple Vinaigrette and Graded Parmesan

Arugula and Butter Leaf Lettuce with Lemon, Olive Oil and Grated Parmesan

Romaine Lettuce with Simple Vinaigrette (substitute garlic for shallots), Shaved Parmesan and Toasted Croutons

Simple Vinaigrette

Dressing to serve 4 side portions

Ingredients
- 1 teaspoon finely chopped shallots
- 1/2 teaspoon mustard (any type)
- 2 tablespoons fresh lemon juice
- 2 tablespoons best quality extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper

To make the dressing combine the minced shallots, mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into the rest of the ingredients. Let the dressing sit for at least 20. This dressing can be kept for a few days in the refrigerator, but the flavor of onion will become more pronounced. I prefer to use the dressing the day it is made.

A Healthy Meal

Moroccan Quinoa with Roasted Fall Vegetables
Green Beans with Toasted Almonds


Moroccan Quinoa with Roasted Fall Vegetables
Though this dish is certainly not authentic Moroccan cuisine (given that I know nothing on the subject), I was inspired to use flavors from the Moroccan kitchen, when creating this healthy dinner. The quinoa is scented with cumin and saffron and compliments the roasted vegetables in both flavor and texture. The quinoa is topped with cilantro and goat cheese to build another layer of flavors to completes the dish. Alongside, I served green beans tossed with nutty, toasted almonds, which goes nicely with the main dish.


Serves 6

Ingredients
- 1 large yam, peeled, diced into 1 inch cubes
- 1 medium (about 1 pound) butternut squash, peeled, diced into 1 inch cubes
- 1 medium head of cauliflower, cut into 1 inch pieces
- 2 large carrots, cut into 1 pieces
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- pinch saffron threads
- 1/2 teaspoon ground cumin
- 1 1/3 cups water
- 1 1/2 cups vegetable stock
- 1 1/2 cups quinoa
- 4 ounces goat cheese
- 1/4 cup fresh cilantro, chopped


Preheat the oven to 425 degrees. In a large roasting pan, toss the diced butternut squash, yam, carrot, cauliflower and onion with the olive oil, salt and pepper. Roast the vegetables for approximately -55 minutes, or until caramelized.
Meanwhile, rinse the quinoa well in a fine sieve. In a medium saucepan heat the water and vegetable stock and bring to a boil. Remove the pan from the heat, add the cumin and saffron, cover and let steep 10 minutes. Bring the liquid back to a boil. Stir in the quinoa, cover and reduce the heat to a simmer until all of the liquid is absorbed, about 15 minutes. Season the quinoa with salt and pepper and transfer to a large serving platter or bowl. Toss the hot roasted vegetables with the quinoa. Serve warm. Top each individual serving with the cilantro and some of the goat cheese.

Cookie Jar

A slight twist on a few classics.

Milk Chocolate Chip Cookies with Sea Salt
Brown Sugar Oatmeal Golden Raisin Cookies
Peanut Butter and Grape Jelly Thumbprints


Milk Chocolate Chip Cookies with Sea Salt
I have made dozens of chocolate chip cookie recipes in search of the perfect one. To me perfection is: a soft and dense cookie (slightly undercooked) in the middle, and a bit chewy on the outer rim, rather than a flat, crisp cookie or a soft, cakey cookie. These chocolate chip cookies are not quite perfect, but are pretty darn close. A final condition for a perfect chocolate chip cookie is that it is loaded with chocolate chips. In this recipe I use milk chocolate chips, and top each cookie with a small pinch of sea salt, which really compliments the sweetness of the milk chocolate. However, this recipe is a great chocolate chip cookie base and certainly semi-sweet or dark chocolate can be substituted for some of the milk chocolate. I like to mix it up and use different types of chocolates, sometimes chunks and sometimes chips. Regardless, there is nothing better than a plate of warm chocolate chip cookies right out of the oven.


Makes 4 dozen cookies

Ingredients
- 1 1/4 cups unsalted butter, at room temperature
- 1 3/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 17 ounces all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 21 ounces good quality milk chocolate chips or milk chocolate, chopped
- sea salt


Preheat the oven to 350 degrees F.
In a medium sized bowl sift together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugars. Add the eggs and the vanilla extract to the butter and sugar mixture, and combine together. Gently stir in the flour mixture until just combined. Finally, stir in the chocolate chips. At this point, the dough can be refrigerate for up to 2 days, or frozen for up to 3 months.
Spoon out about 2 tablespoons of cookie dough and form into a round ball. Place the ball of dough down onto an ungreased cookie sheet and slightly press the center of the cookie. Repeat this process, placing cookies 1 inch apart from one another. Top each cookie with a pinch of sea salt. Bake in the oven for about 10-12 minutes or until the edges are light golden brown. (I prefer cookies that are slightly under baked.) When the cookies are done baking the top should start to turn slightly golden, but the cookies should still seem soft and not quite cooked through in the center. Take the baking sheet out of the oven and let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely (or eat warm). Store in an airtight container for up to 3 days.


Brown Sugar Oatmeal Golden Raisin Cookies
Crisp, chewy, buttery and loaded with oats. The subtle sweetness of plump golden raisins are really delicious in this cookie, and surprisingly taste very different from their purple cousins.


Make 2 dozen cookies

Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 1/4 cup packed brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashion oats
- 1 1/2 cups quick cooking oats
- 1 3/4 cups golden raisins

Preheat the oven to 350 degrees F.
In a large bowl sift together the flour, salt, cinnamon, and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add the vanilla extract and mix until combined. Gently stir in the dry ingredients. Finally, stir in the oats and raisins.
Drop tablespoon size balls of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown on the edges. (I prefer to slightly under bake these cookies so they or soft. You can bake the cookies until golden for a crispier cookie.) Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.


Peanut Butter and Grape Jelly Thumbprints
These cookies are similar to, yet better than, eating a peanut butter and jelly sandwich. They can also be quite addicting.


Make 40 cookies

Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar, plus more for coating
- 1/2 cup creamy natural peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup grape jelly


Preheat the oven to 375 degrees F. Place about 1/2 cup granulated sugar in a bowl and set aside.
In a large bowl sift together the flour, salt, baking powder and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the egg and the vanilla extract and mix until combined. Stir in the peanut butter. Gently stir in the dry ingredients.
Use your hands to create a tablespoon size ball of dough. Drop the ball of dough into the bowl with the granulated sugar and coat completely. Place the sugared cookie dough onto unlined baking sheets, and repeat this process, placing the cookies approximately 2 inches apart. Gently press your finger in the center of each unbaked cookie to create a small well. Place approximately 1/3 teaspoon of the jelly in each well. Bake for 9-11 minutes or until the cookies are light golden brown on the edges. Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.

Birthday Dinner

Romaine Salad with Parmesan Shavings
Spinach and Swiss Chard Lasagna with and Spicy Marinara
Spice Cupcakes with Cream Cheese Frosting




Spinach and Swiss Chard Lasagna with Spicy Marinara
This lasagna is rich, but not too rich, and may I say, very delicious. A traditional Béchamel sauce is used in the layers of the lasagna and a slightly spicy marinara sauce tops individual portions after the lasagna is baked. Along with the two sauces and fresh lasagna noodles, nutty Fontina cheese, bitter dark greens and sweet caramelized onions make up the balanced flavors in this dish.


Serves 8 to 10
Ingredients
- 12 sheets fresh lasagna noodles (you may substitute boiled lasagna noodles)
- 1/2 pound Fontina cheese, grated
- 1 cup Parmesan cheese, grated
Swiss Chard:
- 20 ounces fresh baby spinach, washed and dried
- 10 cups swiss chard (about 1 large bunch), washed, dried and chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- pinch red pepper flakes
- 1 small yellow onion
Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/2 cup flour
- 4 cups milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Tomato Sauce:
- 1/4 cup diced onion
- 2 tablespoons diced carrots
- 2 tablespoons diced celery
- 2 cloves garlic
- 1 fourteen ounce can diced tomatoes
- pinch red pepper flakes (or more, depending on personal taste)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper

Place the swiss chard and spinach in a large pot and cook on medium heat with a lid until wilted, stirring occasionally. Remove the spinach and chard from the pot and place in a colander to remove the excess water. Drain any water from the pot and then heat 1 tablespoon of olive oil in the pot over medium heat. Add the diced onion, season with salt and cook, stirring occasionally, until caramelized, about 30 minutes. Take off the heat once the onions are caramelized. Use your hands to squeeze some of the water out of the spinach/chard mixture and then add to the caramelized onions. Season with salt, pepper and the red pepper flakes.
To make the béchamel sauce, melt the butter, in a medium saucepan, over medium heat. Add the flour to the butter and wisk together to create a thick paste. Slowly pour the milk into the pan and whisk together. Continue to stir or whisk the milk until it begins to thicken. Add the salt, pepper and nutmeg and cook on medium heat until the sauce coats the back of a wooden spoon, about 10 minutes.
To assemble the lasagna, spoon about a 1/4 cup of the béchamel sauce into the bottom of a 13 by 9 inch casserole dish. Place down a layer of the lasagna noodles. Top the lasagna noodles with another 1/3 cup of the béchamel sauce and a third of the spinach/chard mixture. Top the spinach/chard mixture with a quarter of the fontina and parmesan cheeses. Then top with another layer of the lasagna noodles and repeat the same process; the béchamel, spinach/chard mixture, cheeses, noodles, béchamel, spinach/chard, cheese, and noodles. Bake the casserole at 400 on a lined baking sheet for about 40 minutes, or until the top is brown and the sides are bubbling. Let sit 10 minutes before serving.
To make the tomato sauce, heat the olive oil in a medium sized sauce pan on medium heat. Add the chopped onion, carrot and celery and cook for about 5 minutes, until translucent. Add garlic and cook 1 minute more. Add the can of chopped tomatoes and its juice to the pot and stir together. Season the tomatoes with salt, pepper, and red pepper flakes. Bring the mixture to a simmer with a tight fitting lid. Let the sauce simmer for about 10 minutes. Taste for more salt and pepper.
To serve the lasagna, slice the desired portion with a sharp knife and top with the tomato sauce.


Spice Cupcakes with Cream Cheese Frosting
These moist spice cupcakes are very straightforward (no applesauce or carrots getting in the way here). They are certainly denser than your typical birthday cupcake, but are considerably lighter than most spice cakes, which tend to be quite dense. The spices are subtle and not overwhelming- a perfect accompaniment for a generous mound of cream cheese frosting.


Makes 12

Ingredients
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 2 eggs
- 3/4 cup whole milk, room temperature
Frosting
- 6 oz package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 12 ounces powdered sugar
- 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line standard size muffin tins with paper liners.
In a medium size bowl, sift together the flour, baking powder, salt, and spices three times.
Place the butter and brown sugar in a medium size bowl fitted for an electric mixer. Cream together on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce the speed to low and add the flour mixture in two batches, alternating with two additions of milk; beating until combined after each addition.
Divide the batter evenly among the prepared cups, filling each three-quarters full. Bake, the cupcakes, until golden brown and a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer the tins to wire racks and let cool for 3 minutes. Carefully remove the warm cupcakes to a wire rack to cool completely.
To make the frosting, cream together the cream cheese, butter, powder sugar and vanilla on medium/high speed until smooth and creamy. Store the frosting in the refrigerator until ready to use. Take out of the fridge 5 minutes before frosting.
Use an off set spatula to frost each cupcake with the desired amount of frosting. Cupcakes are best eaten the same day they are frosted. Unfrosted cupcakes can keep for up to 3 days in an airtight container and should be frosted the day they are planned to be eaten.