Sprinkles Cupcakes - Part 1

For my birthday in May, my friends Jason and Erin surprised me with a box of Sprinkles Cupcake Mix from Williams-Sonoma. One word: delicious. It doesn't hurt that the cupcakes are also incredibly adorable. The mix comes with everything you need (except butter and chocolate for the icing), including their signature sugar dot.

Be sure to follow the cooking time directions and watch them so the cupcakes don't over bake. And talk about easy during the work week - gourmet cupcakes from a box are completely doable after five. No recipe this time - you'll find it in the box!

Orzo with Grilled Shrimp and Pesto

I know I recently said that this barley salad is perfect for summer picnics, but Orzo with Grilled Shrimp and Pesto is equally perfect. (Ok, it might be one of my favorite pasta salads of all time.) I scrambled to make this on my lunch break so it could chill before a picnic later that night, but most of the preparations can be done the day before.

To make things easier, I used frozen, pre-cooked shrimp I already had in the freezer. You'll get bonus points for making your own pesto (just blend basil, toasted pine nuts, salt, pepper, Parmesan cheese and garlic in a food processor; stream in olive oil), but using store bought pesto is completely acceptable. Also, don't be afraid of a little salt. Add some when you first combine the ingredients, then taste the mixture after it has had a few hours to chill and add salt accordingly. The flavors are greatly enhanced if it's salted properly. Just add slowly, combine, and taste. Repeat as needed.

Orzo with Grilled Shrimp and Pesto

Adapted from Bon Appétit | June 2008

3 cups orzo

6 ½ tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided

2 medium zucchini or summer squash, cut lengthwise

1/4 cup store-bought pesto (or more/less, depending on your preference)

2 cups large shrimp (the recipe has you grill them, but I saved time and thawed pre-cooked shrimp)

2 cups cherry tomatoes, halved

1 8-ounce ball fresh mozzarella cheese, cut into ½ inch cubes

1/3 cup thinly sliced fresh basil leaves

Juice of 1 lemon

salt and pepper to taste

Cook orzo in large pot of boiling salted water until tender but still firm to bite (about 8 minutes), stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil. Allow orzo to come to room temperature before tossing with other ingredients.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Grill for 3 minutes per side and let rest. Cut into ½ inch pieces and set aside.

If grilling shrimp, sprinkle with salt and pepper and brush with olive oil, then grill for 2-3 minutes per side. Otherwise, thaw frozen shrimp in warm water for 5 minutes. Cut off tail and cut shrimp into ½ inch pieces. Add shrimp to bowl with zucchini.

Add remaining vinaigrette, pesto, tomatoes, sliced basil, zucchini, shrimp (if using), lemon juice and mozzarella to orzo; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

Garnish with basil sprigs and serve cold or at room temperature.

Apricot and Nut Cookies with Amaretto Icing

When I made a batch of these cookies, half of them went to my office. People were curious - they aren't traditional chocolate chip or oatmeal cookies, and after one bite the most common response was "mmm." My supervisor felt better about eating them because they seemed healthy - you know, the pine nuts and almonds. Sure. But the first ingredient is butter, so don't let these cookies fool you. Enjoy!

Apricot and Nut Cookies with Amaretto Icing

Recipe courtesy Giada de Laurentiis

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Icing: 
1 3/4 cups confectioners' sugar 
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

Hummus and Grilled Vegetable Wrap

This was easy night. I wanted to make something healthy and uncomplicated. Although this combination of terms can often mean boring, tonight I was pleasantly surprised to discover how delicious these wraps were. Smooth avocado and hummus alongside crunchy, sweet vegetables can’t go wrong – especially for a warm, summer night (and I know we’re having a LOT of those).

Don’t feel bound to the recipe – use what you have already or pick your favorite vegetables to grill. I glanced at Ellie Krieger’s version for inspiration, but ended up using arugula instead of spinach (because I already had some), adding the rest of my tomatoes to the grill, and omitting the onion and mint.

I decided to make my own hummus (recipe below), but store-bought makes this recipe even easier. The hummus is also perfect on its own with soft pita wedges.

For Wraps

2 medium zucchini, cut lengthwise into 1/4-inch slices

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground black pepper

1 cup store-bought hummus

4 pieces whole-wheat wrap bread (about 9 inches in diameter)

1/4 cup pine nuts, toasted

1 medium red bell pepper, thinly sliced

2 ounces baby spinach leaves (2 cups lightly packed)

1/2 cup red onion thinly sliced into half moons

1/4 cup fresh mint leaves

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

For Hummus

Recipe courtesy Ina Garten

4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1 1/2 teaspoons kosher salt

1/3 cup tahini (sesame paste) - Tahini paste was nowhere to be found in my kitchen, so I used a tablespoon or so of sesame oil instead

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Cayenne-Rubbed Chicken with Avocado Salsa

In honor of Independence Day, I had to post something perfect for an afternoon BBQ. Even if you don’t have an outdoor grill, I highly recommend putting this dish on your summer menu. The contrast of spicy cayenne with cool, smooth avocado is a zesty combination that will perk up your taste buds. The recipe below serves four, but one avocado isn't nearly enough. I recommend at least one avocado for every two people.

Cayenne-Rubbed Chicken with Avocado Salsa

Everyday Food

Coarse salt and ground pepper

1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breast halves (6 to 8 ounces each)

2 tablespoons olive oil

1 medium red onion, finely diced

2 tablespoons fresh lime juice

1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Apple Muffins

These muffins are perfect for breakfast or an afternoon snack. I eat them two at a time, and tuck them into my purse before heading to work.

Apple Muffins

Recipe adapted from Ellie Krieger

Ingredients

Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 apple, peeled, cored and cut into 1/4-inch pieces

Directions
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon; set aside. In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Mix in the applesauce and vanilla.

Add the flour mixture in 2 batches, alternating with the buttermilk. Blend just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Butternut Squash Risotto with Sage Butter

When people ask me what my favorite meal is to cook, I always reply with risotto. It’s a dish that requires patience (risotto must be stirred continuously for 20-30 minutes) but the end result is worth every minute spent over the stove. Arborio rice is high in starch and the grain is small and rounded, like an oval. As it cooks, the grains become exceptionally creamy. It’s my version of curling up with a bowl of soup on a cold day – risotto is comfort food. Although traditionally served as a first course, I tend to offer it alongside meats like pork or turkey, or alone with an antipasto platter and a glass of wine.

I first made this recipe during my butternut squash "food phase." I define a “food phase” as a period of time when I go out of my way to find recipes that feature a particular ingredient I recently become obsessed with. About a year ago, at a corner table in the downtown Santa Barbara restaurant, Ca’ Dario, my butternut squash phase began. Before this meal I had rarely eaten butternut squash, but I was feeling adventurous and the sage butter sauce that would cover my ravioli sounded was extremely tempting.

(If you’ve never had sage butter, I urge you to make some immediately-scroll down for directions. Otherwise, please read on.)

I was officially enamored with butternut squash, and ready to attempt a recipe of my own. During a Food Network-filled afternoon, Michael Chiarello was making a butternut squash dish and I watched eagerly as he appeared to cut and chop the vegetable with ease, gently slicing off the skin and preparing the insides to be roasted. Off to the grocery store, I walked into the produce aisle spirited and confident, but my experience at home nearly turned me off from the vegetable all together. After hacking through the flesh with a butcher knife, and terrified at the force I needed to use in order to cut through the buff-colored skin, I wanted to give up.

Thankfully, the 2007 holiday season was nearly here, and I was saved by the Disneyland-for-consumers, members-only wholesaler that is…Costco! Here, you could buy bags of pre-cubed butternut squash. Jackpot! In order to save myself the certain disappointment of returning a week later to find them sold out, I made sure to take extra bags for the freezer. Problem solved. I could make risotto.

Since I adore many versions of risotto, it will certainly be featured more than once on this blog, but today we are starting with the subtle flavors of butternut squash and sage. I love this combination so much that I’ve gone out of my way to try them ("food phase" side effect) in every conceivable dish resulting in many successes (pizza and soup – posts pending) and several failures (chunky butternut squash puree is not appealing when tossed with penne, even if sage butter is involved). I can’t get enough.

Butternut squash and sage merry well. The smell of sage is so earthy and soft that it promotes a sense of relaxation. At a local restaurant called Sage & Onion (sadly it has closed), they wisely placed a single sage leaf on each customer’s napkin and I couldn’t help but bring it up to my nose and twist it between my fingers until the underside of my fingernails smelled of intoxicating sage.

Be confident that this recipe will make believers out of skeptics. If one of your friends has never tried butternut squash or is afraid of it for some reason, force them to take one bite and they will be craving seconds and/or asking you to make it again and again.

Butternut Squash Risotto

Recipe adapted from the Williams-Somona Kitchen

1 stick unsalted butter, plus 2 tablespoons

10 fresh sage leaves

6 cups vegetable or chicken stock

16 oz. butternut squash, cubed

2 Tbs. olive oil

1 medium onion

2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

Steam butternut squash over boiling water until tender, about 12 minutes. Puree squash in a food processor and place in a large saucepan with chicken stock. Whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.

While butternut squash steams, make the sage butter. In a small saucepan over medium heat, melt 1 stick butter. Rip sage leaves and add to butter. Heat until the butter browns, about 5 minutes. Strain the butter into a small bowl and place sage on a paper towel to drain, reserve. Cover bowl to keep warm.

In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately.

Individual Cheesecakes

Baking requires commitment and counter space, neither of which I have. It’s also helpful to have an oven that bakes evenly and doesn’t burn the bottom of your cookies every time you make a batch.

I’ve dreamed surprising my husband, friends and co-workers with chocolaty, chewy, sweet and sugary creations, but have tabled my dreams for now. I still bake, just more carefully, and despite my setbacks, I’ve managed to discover at least a handful of recipes that my oven can't destroy. Cheesecake is one of them.

Let me be clear: I don't actually like cheesecake. I've never been a fan of cream cheese (I'm a butter on my bagel kind of girl), but I have family and friends that can't get enough of the stuff, so I'm happy to make their dessert dreams come true.

Recipe notes: The full recipe will make one 9-inch cheesecake or 4-mini cheesecakes. For the topping, I warmed seedless raspberry preserves in the microwave and drizzled it over the top of each cheesecake, along with some sifted powdered sugar.

Mascarpone Cheesecake

Recipe adapted from Giada de Laurentiis

Crust:

1 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 large eggs, room temperature

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan or 4 mini springform pans with 3 layers of heavy-duty foil. Finely grind the cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan(s). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. 


Pour the cheese mixture over the crust in the pan. Place the springform pan(s) in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan(s).

Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

Chicken with Goat Cheese and Basil

The tagline for Ina Garten’s cookbook, Barefoot Contessa at Home is “Everyday recipes you’ll make over and over again.” This chicken is a perfect example of a delicious, easy, five-ingredient-or-less entrée you’ll want to make frequently. Creamy goat cheese and sweet basil give flavor to the chicken as it roasts, and the crisp, golden brown skin ensures that several textures pop in your mouth.

Chicken with Goat Cheese and Basil

6 boneless chicken breasts, skin on

8-10 ounces goat cheese

6 large fresh basil leaves

olive oil

salt and pepper

Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into ½ inch thick slices and place 1 or 2 slices, plus a large basil lead under the skin of each chicken breast. Pull the skin over as much of the meat as possible.

With your fingers, rub each piece with olive oil and sprinkle generously with salt and freshly cracked pepper. Bake the chicken for 35-40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Steak Sandwich

I've made this sandwich more times than I can count, and have never been disappointed. Originally featured on Barefoot Contessa, the only change I’ve made to her recipe is grilling the bread prior to assembling the sandwich. I like a bit of a crunch.

Steak Sandwich

Recipe adapted from Ina Garten

Makes 4 sandwiches

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak

Kosher salt and freshly ground black pepper

Olive oil

1 large yellow onion, sliced in rings

1 recipe Mustard Mayo, recipe follows

4 ciabatta rolls, sliced in 1/2

1 cup arugula

Season the steak with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onion, sprinkle with salt and pepper, and sauté until the onions are browned and caramelized, about 10 minutes.

Heat a grill pan on medium-high heat. Drizzle olive oil over sliced bread and place on the grill for several minutes, until bread is golden.

To assemble the sandwiches, spread a spoonful of Mustard Mayo on the bottom half of each roll. Place a layer of steak strips on top of the mayo. Carefully arrange a handful of arugula over the steak and top with the caramelized onions and cover the sandwiches with the top half of the rolls.

Mustard Mayo:

3/4 cup good mayonnaise

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons sour cream

1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

Yield: 1 cup

Barley Salad with Roasted Tomatoes

If you need something to take to a picnic or BBQ this summer, try this. Barley salad can be served warm, cold, or at room temperature, making this a great option for travel.

Barley has existed for centuries, dating back to ancient Egypt when it was used to make bread and beer. Today, barley is available in most grocery stores, so it's easier than ever to enjoy this healthy, light salad.

I first came across a similar recipe in Martha Stewart Living under the guise of Roated-Tomato Tabbouleh. It called for bulgur wheat, which I couldn’t find (FYI – bulgur is in the baking aisle, not the grain aisle), so I substituted barley and found it to work just as well. After adding water, the barley takes care of itself on the stove for about 45 minutes.

While the barley cooks, you can prepare the other ingredients and roast the tomatoes. Many similar salads call for halved cherry tomatoes (which I also love!), but taking time to roast them brings out their sweetness and adds a depth of flavor that you wouldn’t experience by simply tossing in raw, diced tomatoes.

Barley Salad with Roasted Tomatoes

2 cups barley

1 cup fresh basil leaves, chopped

1 cup fresh parsley, chopped

10 large mint leaves, chopped

6 plum or Roma tomatoes, halved

1 garlic clove, minced

2 tablespoons red wine or sherry vinegar

1-4 tablespoons extra virgin olive oil

2 scallions, thinly sliced

Juice of 1 lemon

Coarse salt and freshly ground pepper to taste

Preheat oven to 425 degrees. Cook barley according to package directions and set aside in a large glass bowl.

Combine chopped herbs in a bowl, reserving 2 tbsp. basil and parsley. Toss tomatoes with garlic, vinegar, 1 teaspoon oil reserved parsley and basil mixture, and place on a foil-lined baking sheet. Roast until tomatoes begin to soften, about 15 minutes. Let cool, and chop into smaller pieces.

Add roasted-tomatoes, remaining herbs, scallions, lemon juice, salt, pepper, and oil to barley ad gently toss. Salad can be served warm, chilled or at room temperature. 

Travel: San Diego

This past weekend we headed to San Diego to visit some friends who hand-picked our culinary stops. Below are a few of the places we visited, along with links in case you'd like to visit yourself.

Bleu Boheme

In the Kensington neighborhood, new restaurant Bleu Boheme presents dishes right out of Julia Child’s cookbook. The menu, written out on a wall-sized chalk board, offers French classics like Boeuf Bourguignon and Coq Au Vin served alongside crusty sourdough bread placed on an artisan wood platter.

My Filet Mignon was served on a long plate flanked by sautéed green beans and shallots, and Bleu Boheme's signature fries. The potatoes are cut long and skinny, dusted with flaky sea salt, minced rosemary, and sprinkled with lavender - an intoxicating combination. Dripping candles and classic French music create warm ambiance perfect for a cozy dinner with friends.

San Diego Wine & Culinary Center

Sit outside around a fire pit to warm up on a cool southern California night at this perfect post-dinner wine bar. For $7, a server will bring you three tastings of local, Temecula valley wine, or you can choose a glass of the house wine for $5. Add a cheese platter and relax downtown after a long day.

Petco Park

This was my first professional baseball game in years, and despite the overpriced, sugar covered, and saturated fat-filled offerings, I wasn't about to forgo some classic ballpark food. Two hot dogs and a bottle of water will set you back $15. But don’t forget the enormous snow cones ($4.50) and sweet kettle corn ($5). Have fun watching the game and you’ll forget about the hole in your wallet.

Nectarine and Blueberry Crisp

The contrast of cool vanilla ice cream with warm, gooey fruit is what makes this recipe so intriguing. I’ve attempted this dish three times: Once with nectarines, once with peaches, and this time with apricots since it was the only stone fruit variety available at the store this week.



It turns out that of the three varieties, I prefer apricots the least (though that didn't stop me from eating this). If you can find them, choose nectarines or peaches. The nutty aroma of amaretto will fill your kitchen as this bakes, and after suffering through the 45 minute wait, a sugary-sweet, bubbly masterpiece awaits. Yum!

Nectarine and Blueberry Crisp

Recipe adapted from Giada De Laurentiis

Topping:

1 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 cup crushed amaretti cookies, coarsely crushed

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

Filling:

2 tablespoons sugar

2 tablespoons all-purpose flour

3 pounds nectarines, pitted and sliced into thick wedges

8 ounces blueberries

3 tablespoons Amaretto liqueur (recommended: Disarrono)

Vanilla ice cream

To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.

To make the filling: Preheat the oven to 350 degrees F. Butter an 8 by 8 by 2-inch baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.

Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Serve alongside a scoop of vanilla ice cream.

Tuscan White Bean Dip

A version of this recipe appeared in Bon Appetit several months ago, and after adding a few (easy) ingredients, it’s the perfect snack I can’t get enough of. I'll even admit to skipping dinner and eating this instead – it’s that delicious. My crudites of choice are freshly steamed green beans, toasted pita chips, and cauliflower, but any combination will work.

Tuscan White Bean Dip

1 can canellini beans, drained

1 tbsp. balsamic vinegar

2 tbsp. olive oil (or more depending on desired consistency)

1 tbsp. basil, chopped

1/3 cup pine nuts, toasted

zest of 1/4 lemon

1/2 tsp. sesame oil

salt and pepper to taste

Toast pine nuts in sauté pan over medium heat, tossing frequently until golden brown. Set aside.

Rinse beans under cold water and add to food processor. Add balsamic vinegar, sesame oil, salt and pepper, and pulse until beans begin forming a paste. Stream in olive oil to desired consistency.

Place in serving bowl and add basil, lemon zest and stir to combine. Scatter pine nuts over the top and a small drizzle of olive oil (if desired). Serve with assorted crudites.

Notes: 1 can of beans serves two generously as an appetizer course. For a crowd, use two or even three cans.

Goat Cheese and Herb Crostini

Creamy goat cheese, fresh herbs, and sweet lemon – can an appetizer be any simpler? Bonus: You can make this hours ahead of time, and did I mention it’s a crowd pleaser? These will be gone in minutes, though I have seen guests savor them between main course bites at the dinner table.

This recipe will feed 3-5 as an appetizer, but can be easily doubled for a larger group.

Goat Cheese Crostini

½ a baget, sliced
1 8 oz. log of goat cheese, room temperature
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
1 tsp. lemon zest
salt and pepper to taste

Preheat oven to 350 degrees. Slice baget in ½ inch rounds and arrange on a baking sheet. Sprinkle with olive oil and sea salt. Bake 10-12 minutes, until edges are golden brown.

In a shallow bowl, combine goat cheese, herbs, and lemon zest. Stir to combine. Add salt and pepper to taste.

To serve, arrange goat cheese in the center of a platter and layer crostini’s around the bowl. This is the interactive approach, as guests will spread the mixture themselves. Alternatively, to control the flow (since guests will likely cluster near these), spread the mixture yourself so no one will be fighting over the knife.

Falling for Tiramisu

I’ve never been passionate about Tiramisu. Many restaurant versions are too covered in cream (translation: soggy) or saturated with espresso to be appealing. My husband on the other hand, loves Tiramisu, and requested that I at least attempt making it. "Let's just see what happens," he said. Well...I loved it!

For this recipe I worked with an 8×8 pan and used 18 ladyfingers per layer. The sweetness of the mascarpone combined with the slight bitterness of espresso makes a delicious after-dinner combination. Bonus: You can make this ahead of time (like on your lunch break).

Tiramisu

Recipe courtesy Giada de Laurentiis

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

Roasted Garlic

If forced to choose three ingredients I couldn’t live without, garlic would be one of them (followed by basil, tomatoes, sage, olive oil, chocolate, pasta, sea salt, butternut squash…). The list goes on. But garlic, that would be difficult to part with.

Garlic (roasted, sautéed, grated or sliced) is prominent in many of my childhood memories, like when I watched my grandmother roll garlic-infused meatballs between her hands. And being Italian, garlic is not optional.

Roasted Garlic

2 large bulbs garlic
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F.

With a serrated knife, cut bulbs lengthwise and arrange upright on foil. Drizzle with olive oil, salt, and pepper. Before closing, pour up to one tablespoon of water into the foil package so garlic will steam.

Tightly close foil and place package on a baking sheet. Roast for 30-35 minutes until garlic cloves are golden and soft. Remove from the oven and let cool several minutes before handling.

Use to make salad dressings, marinades, the base of an easy pasta sauce (just add olive oil, salt, pepper, and fresh herbs), or spread on toasted bread instead of butter.