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.