Alfredo's Chocolate Pecan Tart

I just don't know what gets into my husband sometimes.   He has a sweet tooth, thanks to his Southern Mom.  So I am not surprised at all, when he, enthusiastically, wants to take part in cooking a dessert.  
We always had the luxury of the nearest bakery growing up.  Here in the Southern, United States, it's hard to believe, that this concept never caught on.  It's getting harder and harder to find anything fresh out of the kitchen anymore too.  People have gotten so busy, they just can't identify basic ingredients anymore.   If they only knew how easy it is to bake a tart.   They probably have the ingredients right in their own kitchen.  It can be our little secret. 

Ingredients:  2  large eggs or 3 medium
1/3 cup of white sugar
1 teaspoon plus 1/2 teaspoon of vanilla extract
a pinch of salt
1 cup, plus half cup light corn syrup
2 tablespoons  mixing Bourbon.  It does not have to be expensive
4-5 oz of semisweet chocolate/ chopped
2 cups Pecans (halved)
One home made pie crust or store bought pie crust (with sugar added).
One 8 inch tart pan non stick tart pan with removable bottom
One baking sheet / lined with parchment
Preheat your oven to 325/bake/

Roll out your pastry dough and line your pan.  Place in refrigerator to set for up to 2 hours.

In a bowl of an electric mixer on low or just in a bowl with a wooden spoon, combine your eggs, sugar, extract, syrup and Bourbon.   Do not over mix.  You just want it combined.
Chop your chocolate.  Line your chocolate pieces in the bottom of your pie crust.  Carefully poor your mixture over your chocolate pieces.   Carefully place your Pecans  around your tart pan to make a rounded design of our choice.  Do not worry if they sink a little.  They will puff up some while your tart bakes.   As it cools, they will settle and be perfect.

Bake for 45-55 minutes.  Check at the 30 minute mark.  If your Pecans are browning, be sure and loosely cover with foil.  Let cool and carefully remove the ring from the pan.  It may take some work.  I let mine cool to much so I had to use a knife around the tart for some assistance.
Serve with a little Chantilly Bourbon cream
One cup whipping cream/ whipped in a mixer with a pinch of confectioners sugar,  until fluffy.  With the machine on, add a tablespoon of Bourbon.  
Serve with a dollop of whipped cream on top and a side of Bourbon. heheh
Buon Appetito 

 

 

Fish Salad (Insalata di Pesce)

 This is a fabulous salad to serve at a Summer luncheon or as an evening meal.  I even like to make it Christmas Eve.    Light and delicious, it's hard to resist even leftover the next day.

Serves 8/  You may make it as large and filled with as much variety as you like.  A Summertime favorite around here!

1 cup fresh lemon juice

2 lemons sliced fine

2 pound Cooked jumbo shrimp

3-4 fillets of  boiled  or grilled meaty fish (codfish), cooled and cut up into pieces. 

3 stalks of Celery diced fine

1 fresh white medium onion

1 pound fresh Asparagus, trimmed and blanched.  Ends discarded, diced stems and tops reserved. 

2 - 8oz jars of artichokes under vinegar and oil/ drained

Add some fresh sprigs of parsley right  before servingra

Add a sprinkle of extra Virgin Olive oil right before serving.

One teaspoon of salt

One teaspoon of Pepper

Method:  In a large bowl combine all your ingredients.  Be sure your fish is drained and cooled.  Tails on Shrimp can be trimmed off or served with tails on.  I like to remove mine as it is easier to eat and avoids having to use your hands.  Who could resist?   Add your artichokes and asparagus then lemon juice.  Toss gently and chill for at least 3 hours before serving however It's best if chilled overnight.  Serve in chilled Martini glasses  or just in plates over some garden spring salad.  Its refreshing and delicious.  Buon Appetito!

Special Note:  Use any combination of fresh fish. The more the merrier.   Be sure it's well  chilled before serving!

Biscotti al Cioccolato 1-2-3

I have always had a love/hate relationship with Biscotti.  This is probably why I have always stayed away from making them, leaving it to the professionals.  Until that dreaded day that I bit into one in front of a certain Pastry shop while visiting New York and an hour later was at my parents dentist office.  That Biscotto cost me about $200. 
I had been noticing lately on several blogs some Biscotti recipes popping up.  Feeling a little dangerous, I thought why not finally give it a try to make.  Why not try to make this twice baked cookie something grand myself.  After all, running to the dentist is alot less expensive in Mississippi.    Let me give it a try.  I tested several recipes, all good.   Here is my version, easy and simple.  A philosophy I live by on a daily basis.  Hope you enjoy it. 

I am posting two versions:  Traditionally this Biscotto, or "Twice baked" cookie is made without butter.  The addition of butter gives a softer texture to your end result.  Guess which one wins for me? I liked them both.  The second issue is about the sugar content.  Biscotti should not be sweet.  They are not sugar cookies.  Preheat your oven to 350/bake.
Ingredients: Version number 1
8oz of good quality chocolate.  I use Ghiradelli
3/4 cup sugar
3 cups flour/ unbleached ( a little more for your counter/hands/etc)
3/4 stick butter
a pinch of salt
2 teaspoon baking powder 
1/2 cup sweetened cocoa powder 
2 eggs gently beaten
2 teaspoons Madagascar vanilla extract
optional 2 teaspoons espresso brewed coffee

In a double boiler, melt your chocolate and butter.  Set aside to cool.  In a large bowl combine your eggs, sugar and vanilla extract.  Beat with your electric mixer until smooth and creamy.  Add your cooled, melted chocolate and combine.  Add your flour/baking powder/cocoa powder and mix until combined.  It will be sticky.  Do not worry.  Rub some flour on your hands and remove your mixture from the bowl to your kitchen counter.   Work to combine.  It will be sticky and this is normal.  Add some additional flour if necessary.  Line to baking sheets with parchment.  Divide your mixture in half.  Add more flour to avoid sticking to your counter.  It will be somewhat messy to combine.   Place your divided mixture onto your baking sheet and form into a long, log form, using the back of your spatula to help shape it.  They should be about 10-12  inches long by 1 inch or so high.  Let rest a few minutes.

(Those are specs of flour you see on top of the logs. They are not nuts.  I am so sorry for the poor quality of this photo).

Place in your oven and bake for approximately 25 minutes. You will notice that your logs have increased in size some and that your crust on top is just beginning to break.  Remove from Oven and let cool 30 minutes loosely covered.  Lower your oven temperature to 300/bake.(If you are dealing with a convection oven, please make your appropriate conversions before baking).
Uncover your logs and begin to cut straight across in pieces, working in a quick manner. Make sure you are working with a sharp knife.  Your cookies should be cut across about 1 inch wide.  You are now shaping your cookie.   Keep them separated on your cookie sheet. 

The next step will give your cookie the twice baked taste and texture.
Place your baking sheet with your cookies spread across the parchment paper, back into your oven.  Set your timer for 10 minutes and  Bake.  You do not have to turn them. It will not hurt them to do so but I find this step unnecessary in my recipe.
Remove from oven and let cool.  They are now ready to serve as they are or you can sprinkle some powdered sugar on them.  Buon Appetito~

2nd Version:
Follow the above steps and  omit the butter. This is the traditional way to bake them.  Your result will be a dry cookie, perfect for dipping into your ice cold glass of milk or cup of coffee~Buon Appetito~

Simple Tomato Sauce

I recently  came across this recipe again in Marcella Hazan's book, "Essentials of Classic Italian Cooking."   For years, I have been a big fan of Marcella's.  I received this wonderful book as a gift when it first hit the shelves almost 20 years ago. In those days, newly married and to a Roman,  I was just discovering the joys of the Italian kitchen.   

Over the years, it's been a great reference book for all things in the Italian kitchen, from herbs to making pasta.  I must admit, that I had never made this pasta sauce before.  Was it the idea of butter and onion  merging in the sauce?  Perhaps it was because my mother always used carrot, celery and onion as a basis for her tomato sauces.  

It was not until Marcella's recent, untimely death, that made me re think this method.   I came across a video of Marcella, in what would be one of her final video's of her cooking in her kitchen with Mark Bittman (NY Times),  and her husband Victor, making this very sauce.  

 I began to rethink my logic as I pondered upon every step she took in her kitchen,  although very frail.  All her enthusiasm and still talking about simple, fresh,  ingredients.  It  gave her life and so much joy.  Today, it gave us all joy.

    Rest in Peace Marcella Hazan. 

Ingredients:

One pound of pasta (I used penne)

5 tablespoons of butter (just cut from the stick of butter)

One whole onion (I used Italian sweet red onion.  Marcella suggests yellow)

Salt (2 teaspoons for your sauce, one plus 1/2 tablespoon for your pasta water.

2 cups of canned diced tomato's.   

1/2 cup red wine (my addition, as it cuts the acidity of the tomato's)

Method:  Into a pan large enough to accommodate your sauce, pour in your tomato's.

Add your butter and your split onion ( Onion will be discarded later)

When your sauce comes to a boil, add your wine.

Let it all reduce.  After about 45 minutes you will see the fat begin to separate from the pan and your sauce thicken.

Cook your pasta and toss with your sauce and plenty of Parmigiano cheese.  

It will be creamy and your  sauce will stick to your pasta.  I must admit, I will be making it again and again. 

Buon Appetito!

,

Brussel Sprouts (Italian style), Side dish, Contorno

Let me just say, right from the beginning,that the term,"Italian style," is over rated.   I am so happy to get that out of the way.   Most definetely, the term, is over used.   It should really read, in the "Style of an Italian"  in reference to this Cook.   There are  20 Regions of Italy, 103 Provinces,  each with their own cooking styles and methods.  Italian food is not typically covered in spices, another misconception, I am here to help correct. 
Brussel Sprouts, not native to Italy, is probably one of the most misunderstood vegetables here in the States. Grown as early as the 13th century, in Belguim, they are quite popular in Northern Europe. They are believed to have anti cancer properties, like Broccoli. 
 These tiny cabbages can be quite delicious when simply blanched, then sauted in garlic and pancetta.  The addition of wine removes the earthy taste and brings new life to a bland cabbage.  Hope you give it a try and don't forget to let me know in comments.  Buon Appetito!  
Special note:  For my Kosher and Vegetarian friends, please use Italian sweet onion in your saute instead.   It will not only be delicious but very colorful and inviting on your Dinner table.
Recipe (4-6 people), as a side dish.
1 pound Brussel sprouts, cleaned and blanched in salted water and set aside.
3 tablespoon olive oil
2 cloves of garlic smashed, to be removed before serving.
4 slivers of pancetta sliced long and thin.  
 1/2 cup of dry white wine
Some fresh parsley for garnish
A skillet with a cover  
Method:
Clean by peeling away the outer leaves from the Brussel Sprouts and place in cold, salted water.  Drain and rinse.  Place on the stovetop with enough water to cover and bring to a boil.  Blanch for a good 5 minutes in boiling water.   Drain and set aside.   Heat your oil in your skillet and saute your pancetta and the color changes and is fragrant.  Add your  garlic until fragrant and slightly golden.  Split your Brussel Sprouts in half and add them to the pan.  Mix and coat.  Place the lid on the pan for a few minutes.   Remove the lid and carefully add your wine.   Let evaporate until just a film of oil is left in the pan.  This should all take about 5-7 minutes as your Brussel Sprouts have been pre cooked.   Do not put them in the pan Raw, as there flavor can be quite intense and take a long time to cook.   You don't want to loose any vitamin content.   Buon Appetito!

Chicken with Baby Peppers (Pollo al Peperoni in Bianco)

There are so many variations to this great dish.   I actually make two different versions.  This one is "in bianco" or which is often times referred to as, "without the addition of tomato."  Either way, it's fabulous.   A quick browning in the pan, the addition of your peppers and into the oven it goes.  In the time it takes to have a cocktail, set the table and get ready for dinner, it's ready.    Here is last night's version.
Ingredients:  4 person serving
12 small chicken thighs, cleaned, skinned and dried with paper towels.  I like to use local chickens.  They are much smaller than the store variety.   Make serving size adjustments, if you must. 
3 teaspoons of salt
3 teaspoons of pepper (more or less if you prefer)
About 12 baby peppers, julianne sliced, the size of matchsticks if you can.
4 large cloves of garlic diced.  You may use one large diced onion if you like
2 tablespoons red wine vinegar
One cup white wine
3 tablespoons olive oil
One large skillet (oven proof), with an oven proof lid

Pre-heat your oven to 375 degrees.   Heat your olive oil to medium/ high.  Add your garlic and stir until fragrant.   Carefully remove the garlic from the pan.  You just want flavor.  You don't want to burn the garlic. Salt and pepper your chicken on both sides and carefully slip them into the pan.    Brown on both sides for about 6 minutes per side.
Carefully add your peppers and give them a mix.

Add your garlic back to the pan and give it a mix again.  Add two tablespoons of red wine vinegar.  
Add one cup of white wine and let evaporate to about half.   
Place a lid on the pan and place in the oven for 45minutes to an hour.  Check your pan after 45 minutes.   If somewhat dry, add some water.   If you see alot of liquid, uncover the pan and let reduce.   If your chicken, looks done, remove your chicken first and let the liquid reduce.   Check your chicken with a fork.  If it falls of the bone, it's done.   

You should still have some liquid left in the pan.  Let it rest 12-15 minutes before serving.   Place your chicken pieces in a serving dish, pour some of the delicious pan juices over the chicken and sprinkle with a combination of fresh herbs.  I used Basil and Parsley. 
Serve with some crusty bread.  You won't be able to resist.
Buon Appetito!

Special Note:  You can add fresh tomatoes after adding the wine too.  You will have to add a few minutes extra to your cooking, before it goes into the oven.  You can even coat your chicken pieces with flour.  I don't ever use Green peppers in my kitchen.  They are overall, unpleasant, due to their thick skin.  Their slightly higher acidity levels make them hard to digest too.   I like to add some capers to this dish when I have them on hand and omit the vinegar.  I like to keep it simple and uncomplicated, after all, it's all about these  beautiful, colorful,Peppers.

 

(Rib) Pork chops with Mascarpone and herb reduction

 

Much to every one's surprise, I am sure, it's not always pasta in my house.   When the fresh Market in Memphis, had these on sale, I just couldn't resist.   The meat was thick and not so fatty.  After all, don't they call pork, the other white meat?  
I must say, the thickness of this cut intimidated me some.   How do you get even cooking without drying it out?  Creating a little pan sauce solves the issue, as this cut demands a little liquid underneath but must be well cooked.     I had some Mascarpone left to use up.   I can't think of a better excuse. 
Ingredients for 4 people
4 rib Pork chops almost 2 inches thick.  Have your butcher cut some to the appropriate thickness.
One skillet (large enough to accommodate your pork chops
Handful of sage, rosemary and Tarragon (use any assortment of each or what you have on hand).
2 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of pepper
2 tablespoons Parmigiano Butter ( If you can not find this, add some unsalted butter).
1/2 cup white wine
2 tablespoons of Mascarpone 
A few tablespoons of water if your pan gets to dry.
Preheat your oven to 400 degreesF  / bake 
Method:  Place your chops on a cutting board and salt and pepper them evenly.  Make sure to salt and pepper both sides.  
Heat your oil in your skillet to medium.  Hold your hand over the skillet to help determine if the pan is to hot.  You should be able to get pretty close, without touching the pan. 

 
 Add your butter to the pan along with a few leaves of sage, rosemary and Tarragon.   I had these herbs on hand.   You can use only sage if you like.  The more flavor, the better, as it helps to create a greater depth in the sauce.   As your butter melts, you will begin to notice your herbs are creating a wonderful aroma about the kitchen.  At this point, carefully place your chops in the pan.  Turn your heat up to medium -high and cook.  You will need about 5 minutes on each side.   They will take on a nice, golden color quickly and will finish cooking in the oven. 
When they are nice and golden on each side,  add some white wine and reduce for 5 minutes, carefully moving them about the pan with a wooden spoon.   Place them in the oven for 20 minutes to finish cooking.    Remove the chops from the pan and let rest on a platter with some additional fresh herbs.  Remove any darkened herbs before serving. 
In the pan, melt your Mascarpone and if your pan is to dry, add a few tablespoons of water.   Turn your heat on under your pan to help  everything melt.  Use a wooden spoon to mix. 

Gently pour over your chops and serve with crusty bread and some additional fresh assortment of herbs.   I roasted some red potatoes to go alongside.  

Buon Appetito!!!
Special Note:  If you need to leave these chops in the oven a little longer, be sure to check  by cutting into them.  It doesn't hurt to take a look.  They should not be dry.   They will continue to cook while they are resting.  It just takes practice.   Enjoy!
 
 

Nutella/Peanut Butter Cookies

I am not sure why cookies, stir up so much excitement.   I am not a fan of Peanut Butter.   Let me just admit it.  I do love peanut butter cups and chocolate.  I had barely some Nutella left, so why not?  The texture of this cookie is so good. 
  I was looking for an excuse to use my new standing mixer.   I purchased a standing mixer, 2 weeks ago.  I was so intimidated by it's beauty and potential power, I just couldn't bring myself to test it out.  Something got into me today.    My husband says they are perfect.  
Special Note:  Use an all natural Peanut butter.  If you are making a gluten free version, with almond flour, some people are sensitive to preservatives too.    You may substitute equal amounts of almond flour for regular, unbleached flour.
Ingredients:
One cup All natural, creamy peanut butter
1/2 cup regular white sugar
1/2 cup packed brown sugar
one large egg
2 teaspoons vanilla extract 

After adding dry ingredients, be prepared to add the following:
2 tablespoons Nutella
2 tablespoons whole milk

Preheat your oven to 375 degrees F.  (Make adjustments for convection cooking).

Sift together,
One cup unbleached flour Or one cup almond flour
1 teaspoons baking soda
2 teaspoon baking powder
one pinch of fine salt
 

In a large bowl of an electric mixer (or you can mix it by hand), cream together peanut butter, sugar, egg and vanilla mix for just 2-3 minutes until your mixture is somewhat creamy.
Add your flour mixture and mix until all your ingredients come together.   It will look somewhat dry at this point.
Add your Nutella and 2 tablespoons of milk.   Keep mixing for another minute or so, until everything is smooth and your dough mixture forms a ball.   

Line two cookie sheets with parchment paper.  Carefully spoon into your hand and roll into a 2 inch ball.  Place your cookie balls on the sheet, spacing them a few inches apart.  I used the back of a fork and pressed for a classic, peanut butter cookie look.

Bake in the preheated oven for 9-11 minutes.  Keep an eye on them.   They should grow some in the oven. 
Remove from the oven and let cool.
My husband approves. 

 

Buon Appetito!

 

Spaghettini with Arugula and Black Olives

There is just nothing better than a plate of pasta, especially when fresh vegetables are involved.  I picked up some Organic Arugula at The Fresh Market.  Rather than use it in a salad,  why not toss it with some pasta?  The added flavors of black olives, hot pepper and garlic contribute to the overall  fresh and spicy taste of this dish.  Enjoy!
Ingredients: Ingredients for up to six people
One pound of Spaghettini
Place a large pasta pot of water to boil.  Add a tablespoon and 1/2 of salt to the water. 
One large skillet to accommodate your finished pasta dish.
3 tablespoons olive oil
One bunch of Arugula, cleaned, stemmed and left in large pieces
One or two large garlic cloves, cleaned and smashed (for easy removal before serving)
One 1/2 fresh chile to taste
One can black olives, sliced thin or diced in a food processor
Method:
Heat your oil in your skillet on Medium.   Add your smashed garlic and saute for just a few minutes until fragrant.  Do not burn or you will be starting over.   
Add your black olives and chile pepper and mix.  Heat for just 2 minutes until your olives sizzle just a little and are fragrant. 
Turn your heat off and add your Arugula.  Move your pan to a cool element, while your pasta cooks.   Your Arugula will begin to wilt from the heat of the pan.  

 Cook your pasta until al dente and toss.  Any pasta will do.  Remove the garlic from the pan before serving. 

 

Make some tonight.

Buon Appetito!
 

Pizza ai Frutti di Mare (Seafood Pizza)

A seafood Pizza is just perfect on a night when one doesn't feel like having pasta.  What no cheese?  In Italy, there are quite a number of dishes where cheese just doesn't belong.  This pizza is one of them.  Dairy is not often mixed with Seafood in Italy, however there are exceptions.   For now, savor in the this pizza with the flavors of the sea.  You might be pleasantly surprised. 

 I receive countless inquiries on how to make the perfect pizza crust.  The problem is, we tend to over think the simplicities of the every day kitchen.  Get your frying pan out and give this a try.  Another secret is pre cooking your seafood some in the same pan you will ultimately turn out your pizza.  The crust takes on all the flavor.  
There is no turning back.  Buon Appetito!
Ingredients:
One 13 inch frying pan (Cast Iron, any size will really do).
3 large cloves of garlic, sliced in half (you will later discard them)
One pint of small cherry tomatoes
2 teaspoons of salt
1 teaspoon pepper
1 teaspoon  hot red pepper (optional)
2 tablespoons of olive oil
1/2 cup of white wine (clams)
1 additional tablespoon of olive oil to brush onto your dough
6-8 jumbo shrimp, cleaned, leave the peeling on.   You will finish cleaning them before assembly on pizza
1 pound clams (baby, small, little neck or of equal kind), fresh or frozen with shells if available in your area
One pizza dough  recipe cut in half (I had one in the freezer, ready to go)
Unlike the usual pizza, using a skillet or frying pan requires some extra steps.
When dealing with fish and tomato's, there is almost always pre cooking involved.  Just be patient.  I promise it comes together.
Method:
Preheat you oven to 425 degrees/ bake/
Make appropriate adjustments for convection cooking.  I do not suggest it here.
Roll out your dough a bit larger than your skillet.  Leave it right on the counter.  Be sure there is plenty of flour underneath so it won't stick to your counter.
Heat your pan/skillet to medium
add your garlic and swirl in the pan.  Leave them large, you will remove them later.
Add tomatoes and smash them open with the back of a wooden spoon.
Add salt and cook for 5 minutes.  They will soften.  Let them almost stick to the pan.  
Remove them and place in a bowl.
Add your shrimp and cook for 1 minutes on each side/ remove into a bowl.  Mine were jumbo shrimp.  They will finish cooking later.

Add your clams, turn the heat up a little more and mix until heated.  If you are using fresh / frozen, keep mixing for a few minutes until the clams open.  Add 1/2 cup white wine and let the clams continue to cook until all the liquid is practically gone from the pan.
Place in a bowl.  Begin removing the meat from the clam.  Keep your shells for presentation.

 

Once your ingredients are cooked through, remove them from the pan.  Wipe out your skillet with paper towels.  Drizzle some cornmeal on the bottom of your skillet.  This will help to keep the bottom of the pizza dry, firm and crunchy when cooked.

Set it on the stove and carefully place your dough inside the pan.  Any overlap can be folded over.  You might need to cool your pan first some. 

 Let it rest inside your pan for 10 minutes.  With a pastry brush, brush some olive oil across your dough.  Sprinkle with salt. 

Place in a preheated, 425 degree oven for 10 minutes.  Keep a watchful eye on it.

Don't panic if it rises some again.  When its slightly stiff and light golden, remove from the oven. 

Carefully place your ingredients around your pizza.  Place your shells onto the pizza too.  You should remove them before slicing.  

Bake for 10-15 minutes more until everything is dark golden in color. .If you are not using jumbo shrimp, add them at the end, about 5 minutes or so before your pizza is ready.  

 Check under your pizza by lifting with a knife or metal spatula.  The pizza is done with the bottom is slightly golden and stiff, the cornmeal has stuck some to the bottom  and you can smell the fragrant pizza.  Don't forget to remove your shells from the top of your pizza before taking a bite.   There for additional flavor and you will impress your guests.

 Ovens will vary.  Grab some light, crisp, Pinot Grigio and enjoy!  Buon Appetito!

Special note:  Use the largest shrimp Possible.

Adjust your cooking time for a thicker crust.  This takes practice.  It's extremely important to pre cook your crust or your pizza will not rise while cooking and be to soft. 

Chocolate Frangelico Cake

  

I learned a valuable lesson today.  Even the most experienced cooks, makes some serious mistakes.   For example, I learned a long time ago, never to try to bake and prepare anything in a hot and humid kitchen.   It took some time, for me to realize,  it was just to hot.  Ingredients do not fair well in humidity.    In fact, here is a cake that on test number one, I used almost no liquid.  By today's test, it required some thinning.  So today, I looked for some practicality, instilled in me by my husband's Mother.  She was  a great Southern cook in her own right.   When all else fails, grab a can of club soda.  
I suppose, using water would have worked, or a few drops of milk.   But I had to give this a try.  Either way, it works.   The second thing to remember is never rush through adding your ingredients.   Add ingredients in steps, one at a time, especially when dealing with liquids.   We are so tempted to throw everything together.  Believe me, I was too.    Here are the steps to a one bowl wonder.  I always keep a jar of Dutch, unsweetened Cocoa powder, ready and waiting.  You never know when you will need a dessert in a hurry.   A chocolate one is always welcome.  I have made cupcakes too with this recipe.  You can too.   Buon Appetito!
Ingredients:  1 cup plus  1/2 cup unbleached flour (I used Gold Medal today)
1 cup plus 1/2 cup granulated sugar
3/4 cup Unsweetened cocoa powder
One teaspoon baking soda
One teaspoon plus 1/2 teaspoon baking powder
One teaspoon salt
2 eggs
3/4 cup Mascarpone (Sour cream can be substituted)
3 tablespoons vegetable oil
1 teaspoon plus 1/2 teaspoon vanilla extract
2 teaspoons Frangelico (You can use Kahlua)
1/2 cup club soda 
 If you do not have this on hand, use warm water or milk.
Into a bowl sift together your dry ingredients and give it a mix by hand with a whisk.

Preheat your oven to 350 degrees 
Add your wet ingredients one at a time.   Leave the club soda for last.  Slowly add your club soda.   Add and mix with a hand mixer or in a bowl of a standing mixer until your batter, drips in a thick stream from the back of your wooden spoon.
It's that easy.  You might not have to use all your liquid.  You can even mix this batter by hand.  No fancy equipment needed.  Pour into your favorite bundt pan.  

I baked it for 35-40 minutes in a 8 inch round Bundt cake pan.  Be sure and begin checking  your cake by inserting a knife into it after 30 minutes.  When it's comes out clean, it's done. 

 Cooking times are approximations.  Recipes are a guide.  Watch your oven.

I sprinkled a little toasted almonds across the top.  Once done and turned over, it adds a little crunch to the bottom of the cake. 

 

 Special note:   
1. The club soda gives this cake an extra lift.  Decrease your cooking time slightly. You will not need as much liquid as you think.  Begin checking your cake in your Bundt pan at the 30 minute mark
2.   You can omit the alcohol if you like.  I like to include it as it helps to intensify the overall taste of your cake.  The alcoholic content will cook out.
3.  This recipe is an adaptation of many recipes out on the web.  I am just sharing my version.  
  Enjoy.  Can be made last minute.  Pour your favorite icing or liquor directly over your cake before serving.  I served mine with a little whipped cream.  More pics to come.  Buon Appetito!

TORTA GIANDUJA

I love it when food stirs up conversation.  I especially love it when food stirs up confrontation.  hehehe  The kind that gets you thinking, what makes this cake so much better than the classic Gianduja Torta in Italy?  I think the answer is as simple as Salt. Many classic Italian confections are missing that pinch of salt, a key ingredient in American confections. (In the States,  we tend to over use it).  I asked a pastry chef this question in Italy once a long time ago. He said it was not necessary and that was enough for me.  At the time,  I would not dare challange him, as he is well beyond my years.  However,  there are things in life quite necessary in cooking and that is the addition of Salt.  Although slight, it does help enhance the flavor of this Torta.  I hope you agree.  

This is a classic chocolate and hazelnut cake from the Piedmont region of Italy, known for many lovely things including chocolates and hazelnuts.   I must admit, it was a challenge for me.  As duplicating something wonderful, especially a dessert, stirs up lots of memories from my childhood.  Who does not remember fighting over the spoon when mom had just finished placing the cake batter into the pans? 

INGREDIENTS:

3/4 cups unsweetened good quality cocoa powder,  plus more for dusting

2 Eggs slightly beaten

1  cup Plus 1/4 cups hazelnut flour (You can use all regular flour if Hazelnut flour is unavailable).

1/2 cup regular cake flour (optional, makes your cake more dense)

1/4 cup Frangelico hazelnut liquor

1 Pinch of salt

1 Teaspoon baking soda

1 Teaspoon baking powder

1/4 cup vegetable oil

1 1/2 cup sugar

1 Tablespoon vanilla extract

3/4 cup Buttermilk

1 cups hot water

Preheat your oven at 350 degrees.  Grease a  9 inch cake pan or you may use a spring form pan.  (I like to use a cake pan since the cake should be inverted after it's cooked so the top is flat).    Dust with cocoa. Line the bottoms with parchment paper and set aside.

Sift your dry ingredients into a large bowl and mix.  Add your eggs, extract, and all the liquids, one at a time  and mix with a hand mixer for just a few minutes until incorporated and silky. It will look a deep, dark chocolate and quite thick. That is the magic of Buttermilk.

Pour into your cake pan.  Bake for 40-50 min. Bake until a knife inserted in the center comes away clean.   Let cool on a a wire rack for 30 minutes and invert onto a flat plate.  Peel away the paper and discard. Top with fresh cherries.  Sprinkle with powdered sugar.  Bet you can't have just one piece? 

Buon appetito~

~Try chocolate ganache topping made with 1 cup whipping cream and 8 oz of semi-sweet chocolate. Be sure and get good quality chocolate here as it makes a huge difference.  Heat  your whipping cream until the rim around the edge is bubbly.  Should take a few minutes on medium.  Be careful not to burn. Pour your heated cream over you chocolate and let stand a good 5 minutes. Stir until silky and shiny, about 5 minutes.  Pour over your cooled cake.    Serve with a glass of Frangelico liquor or a big glass of milk!  Buon Appetito

Another special note:  This recipe was tested with all Hazelnut flour/ all regular flour, etc.. all with very good results. If you would like to make it gluten free, use all Hazelnut flour~enjoy! It's all great! The liquor intesifies the flavor of this cake.

Oven Fried potatoes (Patate Fritte nel forno)

Let me just say it, there is no such thing as Oven Fried.  This term confuses me.  I thought "to fry" meant  to be submerged in oil right on top of your stove?   I see that it's a term used quite readily when we refer to something that looks "fried," due to it's color.  My husband and I got into a major discussion over this concept.  Why don't we just fry it in sizzling hot oil and enjoy it?  Truth be told, I prefer the oven method, cuts down on the mess, the smell, etc.   With other things going on the stove top tonight, this was a great idea.  I served it with a little Basil cream.  Recipe to follow.  I like to make my own Mayonnaise, but that would be another discussion.  

 Set the timer to one hour and the potatoes are ready.   How easy is that?

Ingredients:  I like to use red potatoes.   Mine were small. I used about a pound an a half, enough to fill a large baking sheet, Sliced thin.  

2 teaspoons salt

1 teaspoons of pepper

2 tablespoons of olive oil

one smashed garlic clove (to be removed after baking)

Large baking sheet (cookie sheet is fine)

Large bowl

Plenty of fresh Rosemary.  If you are using a Tuscan blue, leave it on it's stem, do not chop it up.  This is so you can remove the stems from your pan after the potatoes are cooked.  You will have plenty of flavor.  Keep some extra on hand for serving.

Method:  Fill your bowl with cold water (about 3/4 full)

slice your potatoes thin for french fries.  Mine were quite short, but that is because of the red potatoes size

Give them a mix in the cold water.  Let stand in cold water for 10 minutes.  You will notice the water turning a pale white.  The starchier the potato, the more profound the color will be.  Red potatoes are not as starchy some other varieties, so you just might get a slight change in color.  That is fine.   Drain and dry your potatoes well with a dish towel to remove all the residue and place on your baking sheet. 

Preheat your oven to bake/425 degrees F.

Add two tablespoons of olive oil (yes, I said two), salt, pepper, plenty of fresh rosemary  and toss with your hands.  This is typically what is done in a farmhouse kitchen.  The cook would use her bare hands  (Your best tools).  Use gloves if this concept bothers you or a big spoon.  

Assemble them in single file.  Do not worry if they are not even just arrange in a single layer. 

Bake for about 30 minutes and give the pan a shake.  30 minutes more until Golden and crispy.  Discard your darkened Rosemary springs and your garlic clove.  I like to keep my garlic clove on the bottom of my serving bowl, smells heavenly.  In Italy,  they are really called Patate al Forno.  SSShhh, don't tell my husband he won the arguement!~ Buon Appetito!

Basil cream:  One cup home-made or your favorite Mayonnaise.

a good handful of fresh basil leaves washed and cut thinly.  I like to see my basil in my cream. 

A squeeze of lemon juice

A pinch of garlic paste (to taste)

Mix and serve next to your potatoes.   I prefer a little on my Fish. 

Buon Appetito!

Apple Tart (Torta di Mele, Apple Galette)

 

You don't need a special kind of apple for this dessert.  Just use what you have on hand.  Some varities are naturally sweeter than others.  You might want to add more sugar if you are using a Granny smith variety.  I used my favorite, Pink Ladies, always on hand.  I just needed two for this 11 inch tart pan.  To coat the pastry I used fig preserves.  Lucky for me I had one last jar on hand.  Just takes a little and so worth it.   I like to use pear or apricot.  Whatever is on hand.  I don't live next to a French bakery, nor an Italian one (although doesn't everyone secretly wish for that), we have to make due. Thank goodness, my husband likes to be precise.  I would have piled them in.  Which ever way, it's all good.  I let him do the assembly.  We share the eating part.   Enjoy.

Ingredients:  One Pate Brisse  pie crust. (No sugar added)

If you must, you can use a good quality, store brand.  

Preheat your oven to 400 degrees F.

2 large Pink Lady apples (About 1 pound or so).  Use 3 if you like.  Make it as tall as you like. 

2 tablespoons melted butter

a pinch of salt

2 tablespoons lemon juice

One teaspoon Cinnamon

3 tablespoons white sugar

One teaspoon of sugar to sprinkle over the tart

Method: 

Slice, core and peel your apples.  Slice them into thin, even slices into a bowl.  Add your lemon juice.  Add your sugar, Cinnamon, salt and give it a gentle mix.   Set it aside. 

After your dough has rested in the refrigerator for 30 minutes,  gently roll it out on a floured surface into a circle.  Carefully pick it up and line your tart pan.  A non stick pan is a good investment.  Cleanup is very easy and the tart comes out easily too. 

Carefully place your pie crust onto your baking pan.  Gently press the edges with your finger.   With a rolling pin, roll over your top of your pan so your edges peel right off.  

Melt 1/2 cup of Fig Jam over a low flame.  In just seconds, it will begin to melt.  Carefully apply your jam to the base of the tart.  Start assembling your tart by place your apples in a circle, starting along the edges of your pan.  Work your way to the middle.  

 After you have finished assembly, brush with melted butter.  Butter the edges of your pastry too.  

 Bake in a preheated 400 degree oven, loosely covered, for 45-50 minutes.  You don't want the edges to darken to quickly.   Once out of the oven, let rest and serve warm with a little ice cream.  I sprinkled sliced almonds over the edges during the last 10 minutes of cooking time along with a bit more sugar.  I am afraid I ate it before I could get a good end result picture.  

Special Note:  Use an Apple that won't break down to easily when cooked.  You want to apples to stay firm some but soft after baking.

More photo's coming soon.  

Buon Appetito!