Terrific Tiramisu

Terrific Tiramisu

For some reason, maybe because I am part Italian, I make a terrific Tiramisu.  It’s one of those things where I just found a recipe over 20 years ago in an old Italian cookbook, The Italian Cooking Encyclopedia, tried it (made a few changes) and it took off.

For some other reason, perhaps because he is not part Italian, my husband does not like Tiramisu. He doesn’t like the coffee taste, he doesn’t like the consistency and he doesn’t like the name. Therefore, I only make it when friends request it for birthdays or special occasions, which is often.

Now that I have you all salivating for yet another Tiramisu recipe, if you make this one, you will thank me. It is truly incredible and you will impress your guests, unless one of them happens to be my husband.  To make it superb, here are a few tips:

#1 Use a really good imported creamy Mascarpone cheese.  The taste and texture is far superior than a lesser expensive one.  You may have to find it at an Italian specialty market, but it is worth the trip and expense.  If you don’t use a quality Mascarpone,  you may find the consistency  to be difficult to spread on the Savoiardi, which are fragile after being dipped in the coffee mixture.

#2 Use Italian Savoiardi.   Again, you may have to make a trip to the Italian market, but now you have two things to get!!   I once used some ladyfingers I found in the local grocery store, but was very disappointed.  They did not hold up well when dipped in the coffee mixture and crumbled easily and ended up very soggy after the Tiramisu chilled.

#3  Make sure the coffee is cold.  If it isn’t cold, the Savoiardi will crumble in the hot or warm coffee mixture.   Sometimes I put it in the freezer for a few minutes before I start to get it as cold as possible.  I use a French Press that I keep around for this recipe, because I can easily make a small amount, make it very very strong, and can put the Press in the freezer to cool the coffee quickly.

• 5 eggs – separated **

• 3 cups Mascarpone cheese (see tip #1 above)

• 1 1/2 tablespoon  vanilla sugar

• 1 1/2 cups cold strong black coffee (see tip #2 above)

• 1/2 – 1 cup Kahlua (depending on your taste)

• 38-40 Savoiardi (Italian Ladyfingers – see tip #3 above)

• sifted cocoa

• bittersweet chocolate – grated or shaved

Put egg whites in greaseless bowl – whisk to soft peaks

Mix cheese, vanilla sugar and egg yolks in separate bowl and mix with electric mixer until combined and creamy.

Gently fold in the egg whites

Spread thin layer of cheese mixture in approximate 9 x 13 serving dish

Put coffee and Kahlua in shallow dish. Quickly dip one Savoiardi at a time (you do not want them to disintegrate)  into the coffee mixture and place each one to create one layer in dish.  If you need to break them in smaller pieces to fit, do it before you dip them in the coffee mixture.

Carefully spread a layer of cheese mixture to keep Savoiardi intact.

Sprinkle with sifted cocoa.  I use a small strainer which works well to sprinkle on top.

Repeat with a layer of Savoiardi.

Top with cheese mixture and another sprinkling of cocoa.

Chill overnight.

Top with shaved bittersweet chocolate right before serving.

 Serves 12-16

 

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** Since you are using raw eggs, please make sure to notify anyone you serve it to.  If you are worried about using raw eggs, use pasteurized eggs.

 

Sunday Steak Roll

Sunday Steak Roll

Last night we enjoyed our favorite meal!!!   Every family has their Sunday favorite and this is ours.  My mother used to make it often while I was growing up and I have continued the tradition.  It isn’t difficult to make, however it takes 1 1/2 hours to braise, which makes it perfect for Sundays.  Picture the extended family gathered at the house, some watching sports, some playing sports, and others talking about sports (I’m picturing our house).  This meal is ideal for those gatherings, because while it cooks, you can actually spend time with your family.  Depending on the size of your family, you may have to double the recipe.

• 2 pounds flank steak
• 2 cups soft white bread cubes
• 2 cans tomato sauce
• 1/4 cup chopped onion
• 1/2 cup (divided) drippings or canola oil
• 2 tablespoons chopped parsley (or 1 tablespoon dried)
• 1/2 cup water
• 1/4 cup bottled French dressing
• salt and pepper
• 1 tablespoons chopped thyme (or 1/2 tablespoon dried)

Score surface of steak and brush with French dressing.  Set aside

In large skillet (with lid) heat about 1/4 cup drippings (or oil) over medium heat, add onions and cook about 5 minutes until soft.

Increase to medium high, add bread cubes  & parsley and cook until browned,  about 10-12 minutes.

Spread bread mixture evenly on the steak pressing it into the steak.

Tightly roll while keeping as much of the bread mixture in the steak as you roll.

Tie with string.

Heat remaining drippings over medium high heat and add steak roll to pan.

Brown on all sides, about 10 minutes.

In separate bowl, combine tomato sauce, water, pepper, salt and thyme.

Pour over steak.  Bring pan to boil.

Cover, reduce heat and simmer for 1 1/2 hours.

Carefully take steak from pan and keep the stuffing from falling out.  Remove all strings.

Slice the steak roll in about 2″ slices.

Serve over rice, spooning the sauce over the steak and rice.

ENJOY!!!

Serves 4-6

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Baked Mushrooms

Baked Mushrooms

This recipe is one I retrieved from “The Box” of recipes from my mom and dad and it was the first time I tried it.   I don’t ever remember my mom making this, but not surprised considering my brother’s adversity to mushrooms (see ” Sensational Sausage Strata” post).  It was quick and simple to make and I was pleasantly surprised in how it tasted out of the oven.   I think some Parmesan cheese would be a good addition and will add it to the egg mixture next time, plus a little on top to brown.  It will make a good side dish with most entrees.

• 3 tablespoons butter

• 1 medium onion (chopped)

• 2 eggs

• 2/3 cup dry bread crumbs

• 3/4 cup whole milk

• 3/4 cup half and half

• 2 teaspoons salt

• Freshly ground pepper

• 1 pound mushrooms

Preheat oven to 350 degrees

Grease a 1 1/2 quart casserole dish.

Melt butter in medium skillet.  Add onions and saute until golden.

In a large bowl, beat eggs.

Mix in bread crumbs, milk, half & half, salt and pepper

(and maybe 1/4 cup or Parmesan cheese).

Stir until liquid is absorbed into breadcrumbs.

Stir in mushrooms and onions.

Put in prepared casserole (and top with 1/4 cup Parmesan cheese).

Bake for one hour.

Serves 6-8

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Potato Basil Frittata

Potato Basil Frittata

Adapted from Ina Garten

I seem to make frittatas every other week.  Eggs are a favorite in our family, and I used to think frittatas were a good way to clean out the produce drawer each week.   That changed when I made this frittata, which is the perfect blend of eggs, potato, basil and cheese (so there is no need for the produce drawer).

There are different variations and techniques in making frittatas, all of which can be successful, but not always consistent.  I have found this to be the simplest and fool proof way to make one.  It is cooked entirely in the oven and the eggs always come out tender.  I never have to guess how long to cook it on the stove top and in the oven or broiler.  It is good for dinner and makes a great addition to the brunch table as well.

• 4 tablespoons of butter
• 1 1/2 cups peeled and diced potatoes
• 4 eggs
• 7 ounces of ricotta cheese
• 6 ounces Gruyere cheese, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup freshly chopped parsley
• 1/4 cup flour
• 1/2 teaspoon baking powder

Heat oven to 350 degrees

Melt 1 1/2 tablespoons of butter in non-stick skillet over medium heat. Add potatoes and cook them 10-15 minutes, turning regularly.

Melt remaining butter in small dish in microwave.

While potatoes are cooking, whisk the eggs in medium bowl,  stir in ricotta, Gruyere, melted butter, salt, pepper and basil.

Pour egg mixture over the potatoes and place pan in the center of the oven.

Bake frittata until browned and puffed, approximately 50 minutes to an hour.

Serves four

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“Dinner” Salad

Romaine and Chicken Tenders w/ Creamy Parmesan-Garlic Dressing

Hearts of Romaine

Cherry Tomatoes (halved)

Buttermilk Chicken Strips (recipe follows)

Seasoned Croutons (recipe follows)

Creamy Parmesan-Garlic Dressing (recipe follows)

There are some evenings when a good  salad can make the best dinner.  Since we have Farmer’s Markets all year in Southern California, the abundance of lettuces and other produce are tempting no matter what time of the year it is.  Often, I just throw some choice ingredients in a bowl with a bit of leftover diced chicken, and dinner is served.  However, there are two things I do regularly to make every salad phenomenal.

#1 Homemade croutons

Making croutons does take just a little more effort, but your salad will thank you.

# 2 Homemade dressing

Most salad dressings are easy to make and customize for every taste.  Sometimes I will make my husband blue cheese, but prefer a  balsamic vinaigrette for myself.

This meal evolved from a Tyler Florence recipe – Chicken Paillard with greens and a Creamy Parmesan dressing.  The dressing looked amazing, and so did the rest.  I went a different direction and made chicken tenders (with a bit of a kick) and served them on Romaine and altered the dressing (not a big fan of anchovies).  Here is the result!!

Buttermilk Chicken Strips

• 1 cup buttermilk
• 1 teaspoon hot sauce
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1 pound chicken tenders
• 3-4 tablespoons Canola oil

Combine buttermilk and hot sauce in  a bowl.  Put flour, paprika, red pepper, salt and pepper in a separate bowl.

Dip tenders in buttermilk, then dredge in flour mixture.

Heat oil in large non-stick skillet.  Add chicken and cook for 4-5 minutes.

Turn and cook on other side for 4-5 minutes until done.

Croutons

• sourdough bread – without crust and cut into large cubes
• olive oil
• seasoning mix (I use “Sandwich Sprinkle” from Penzeys Spices, but use your favorite seasoning blend)

Preheat oven to 350 degrees

Combine bread cubes olive oil and seasoning mix on baking dish.  I like to use a lot of seasoning.

Place bread cubes on baking sheet and bake 10 minutes, turn croutons over and bake an additional 10 minutes.

Creamy Parmesan-Garlic Dressing

• 2 egg yolks
• 2 cloves garlic – smashed
• juice of two lemons
• 1/2 cup good extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper to taste

Combine egg yolks, garlic, lemon juice in blender.  Process for about 30 seconds.

While blender is still running, slowly add olive oil to emulsify.  Stir in Parmesan cheese.

Arrange Romaine leaves on a plate with cherry tomatoes.  Place chicken strips and croutons on top.

Drizzle with dressing.  Makes a wonderful light weeknight meal or lunch.

Serves four.

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Parmesan Chicken

Parmesan Chicken

Adapted from Ina Garten

This is a terrific and quick chicken dish.  Using cutlets makes it fast to prepare and cook.  I have made many different Parmesan Chicken recipes, and I am sure many of you have as well.  I prefer this method because it is fast and you don’t use much oil or butter.  The chicken always comes out very moist and succulent.

• 2  tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 egg (lightly beaten with a splash of milk)
• flour for dredging
• 4 chicken cutlets
• 1 cup seasoned bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• chopped parsley

Prepare three shallow dishes or trays by placing the flour in one, egg with a splash of milk in the next, and combine breadcrumbs and Parmesan cheese in the last one.

Dredge chicken in flour.  Dip in egg mixture.

Coat cutlets in breadcrumb mixture.   Place chicken in refrigerator for 15-20 minutes to set coating.

Heat oil and butter in large non-stick skillet over medium high heat.

Carefully place cutlets in skillet and cook for 3-5 minutes until golden brown.

Turn over and cook another 4-6 minutes until fully cooked and golden brown.

Remove and sprinkle with chopped parsley if desired.  Serve with Creamy Parmesan Orzo (recipe below) or your favorite pasta dish.

Serves 4

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Creamy Parmesan Orzo

Creamy Parmesan Orzo

Adapted from Giada de Laurentiis

This is the perfect side dish with the Parmesan Chicken which is posted today as well.  I usually, well OK sometimes,  have homemade chicken stock on hand, but when I don’t, a low sodium chicken broth will do. It is important to toast the orzo prior to adding the stock and water.  It does make a difference in the taste and texture.

• 2 tablespoons unsalted butter (divided)
• 1 cup orzo
• 1 1/4 cup chicken stock
• 1 1/4 cup water
• 1/4 cup Parmesan cheese
• 1 teaspoon chopped basil
• salt/pepper

In a sauce pan or saucier, heat one tablespoon of butter over medium high heat.  Add orzo and toast for three minutes stirring constantly. Add stock and water and bring to boil. Reduce heat and simmer until orzo absorbs liquid – about 15-20 minutes.

Once the stock and water is absorbed, take off heat.

Add Parmesan cheese, salt, pepper and remaining butter.  Stir until creamy.

Sprinkle with chopped basil.  Serves four.

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Sunshine Carrots

Sunshine Carrots

When I first prepared this recipe about 25 years ago, I did so for my husband’s boss and his wife (who happened to be a gourmet chef and taught cooking classes). Knowing my limitations as a cook, I wanted to make a very simple meal, so as not to embarrass myself or my husband. What is simpler than cooked carrots? Apparently a lot!! I could only compare the experience to the scene in Pretty Woman when Julia Roberts eats snails for the first time and the shell shoots across the room where the waiter catches it in mid-air. Well, as we were eating our carrots, they were so rock hard, that one shot across the dining room landing behind our sideboard. I have since learned how to steam carrots properly and this truly makes a delicious vegetable dish because the ginger adds a wonderful touch. It is always on our Thanksgiving table.

• 5 carrots
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• ½ teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup orange juice
• 2 tablespoons unsalted butter
• Peel and slice carrots diagonally.

Cook carrots to desired consistency (preferable not rock hard).

Mix all other ingredients (except carrots and butter) in saucepan and boil for one minute.

I know it doesn’t seem a lot of sauce, but believe me it is. I doubled the recipe once, and it was way too much. After thickened, add carrots and butter and stir to coat carrots.

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English Creme

English Creme

With the days getting shorter and cooler (except in Southern California), I wanted to make sure to get this recipe up because it is truly a delicious dessert for the warm weather.  It is refreshing and takes little time to prepare, however you do have to refrigerate it overnight to set.  Top it with your favorite berries while they still are available.  It is creamy and and not too sweet.

I apologize for not having many photos of this process, because it deserves better, but  the battery needed charging after I started the recipe.   Blogging Tip #1 – make sure your battery is fully charged before starting a recipe.

• 1 pint heavy cream
• 1 cup sugar
• 1 pint sour cream
• 1 envelope gelatin
• 1/4 cup cold water
• 2 tablespoons cherry flavored Brandy or more if you need a bit of a nightcap

In a saucepan, combine heavy cream and sugar and over low to medium heat to dissolve sugar.

Meanwhile soften gelatin in cold water for five minutes in a pyrex measuring cup.  Put measuring cup with gelatin in it in a small pan of simmering water until gelatin is dissolved.  Gee, wouldn’t a picture be helpful here?.

Pour gelatin in cream/sugar mixture and stir thoroughly.

Take mixture off heat and gradually whisk in sour cream until smooth.

Add the 2 tablespoons of Kirsch (and drink the rest) and pour in mold and chill overnight. My favorite mold for this recipe is one I got at a Tupperware party over 30 years ago. Since it has a lid, it is so practical and incredible easy to unmold.

Serve with your favorite berries.

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Ginger Cream Chicken Breasts

Ginger Cream Chicken Breasts

I turned off my computer at the office at 5:29 p.m.    If it’s 5:38 by the time I exit  my office building, after making the winding climb out of the four level subterranean parking,  I am making good time.  Today, it was 5:36 and I even missed the preferred elevator that bypasses the lobby!!!    When you live in LA, it’s all about fractions of minutes when it comes to traffic.  If it’s one or two minutes later than 5:38,  it can add 10-20 minutes to a short 15 minute drive home!!!   I knew it was going to be a breeze when my first obstacle, (not counting missing the preferred elevator), a left hand turn which only had a line up of three cars (sometimes it can have up to 20)!!!  After making that turn I was flying home, making all the right critical decisions,  i.e. whether to go left, go right or stay straight. These are little games I think many LA drivers play to avoid road rage and stay sane.  Between my office and home, there are probably over 50 different reasonable routes so this decision making process is crucial and they must be made with no second guessing.  I pulled into our driveway at 5:51!!!

The evening only got better when I walked into the house being serenaded by The Beatles’ Please Please Me and being greeted the sweetest face.  

After rubbing Buttons’ tummy for almost five minutes while singing (badly) along with The Beatles,  I washed up and was ready to start dinner.   Oh yeah,  I also greeted my husband with a kiss, but no tummy rub!!!

Over the weekend,  I opened a large wooden box I had retrieved from my mom’s house.  EUREKA!!!

The Treasure Trove was full of wonderful recipes over the years from my parents, when, in their day, were quite the entertainers.  I didn’t know they actually wrote out these recipes (in longhand).  Most weekends they hosted bridge, cocktail and dinner parties, BBQs, and brunches.  The planning & preparation that went into these events was daunting.

This recipe is from the Treasure Trove and I was excited to try it tonight, since it fell into my category of  ”Dinner in No Thyme.”  Even though the recipe is decades old,  it seemed  worthy because of my love for ginger.  By 6:10, I had the butter foaming, the chicken dredged and I was ready to go.  It’s hard to believe that I had the entire meal on the table by 6:45.  I cannot wait to try the next recipe in their repertoire.

• 1/2 cup flour
• 4 teaspoons ground ginger (divided)
• 1 teaspoon Kosher salt
• 1/2 teaspoon white pepper
• 2 whole boneless, skinless chicken breasts (split) or four cutlets
• 6 tablespoons unsalted butter
• 3 tablespoons flour
• 1 1/4 cup chicken broth (homemade or canned)
• 3/4 cup half and half
• 4 tablespoons minced crystallized ginger – I like to add even more!!!

Combine flour, 2 teaspoons of ginger, salt and pepper.  Dredge chicken breasts (or cutlets) in flour mixture.  Shaking off excess.

Heat butter in a skillet (not non-stick) over medium-high heat, until frothy.  Careful not to burn the butter.

Brown chicken on both sides.  If using breasts, about 10 minutes on each side.  Cover and simmer for about 20 minutes. If using cutlets, brown on both sides about 7-8 minutes.

Remove chicken and place in 200 degree oven to keep warm.

Add 3 tablespoons of flour to skillet and cook about five minutes over low heat.

Add chicken broth and half/half.    Stir until smooth and thickened. Season with salt and pepper and remaining ground ginger if desired.

Take chicken out of the oven and pour sauce on top and garnish with crystallized ginger.

Serve with rice with more sauce spooned over.

Serves 4.

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