Tomato Provencal

       
   Tomato is my favorite thing. Therefore, stuffing tomatoes with other delicious ingredients, is a very good thing. So, tonight's quick and easy dinner went like this...

Ingredients:
3-6 Medium tomatoes
salt and pepper
gruyere, parmesan, or other good melting cheese
1-2 small garlic cloves, minced
olive oil
herbs- Chives, green onion, parsley, oregano or basil
breadcrumbs

Directions:

Preheat oven to 375 degrees.
Cut the top off each tomato and set aside. Scoop out the insides and the seeds into a bowl. Set the tomato shells into a baking dish.
In a small sauté pan, heat the olive oil over medium heat.  Add in the garlic and herbs and sauté. Melt the cheese into the mixture.
Pour the hot mixture into the tomato shell, sprinkle with the bread crumbs, the salt and pepper, and a bit of olive oil. Set the tops into the dish with a little olive oil and cook those too, for about 25 minutes.

Rice Krispy Treats

Classics: Rice Krispy Treats

Some things in the kitchen never go out of style, and Rice Krispy Treats are at the top of that list for me. Brilliantly compatible with the cooking skill level of the average 8-year old, this gem of a recipe makes a quick and tasty treat. And all things considered, not that bad for you either. Snap, crackle pop!

Ingredients:
3 tbsp butter
1 bag marshmallows- 10 oz of the big ones
6 cups of rice krispies cereal

1. Melt the butter in a pan over low heat. Add marshmallows and stir until melted.
2. Remove from heat and add in the cereal. Stir.
3. Press mixture into a greased pan and cool.

Now, there are a couple of variations out there that I'm dying to make. Check these out:

Though they look crazy fancy, they use the same recipe- but you drop them on greased cookie sheets and shape them into balls with your hands, and then decorate as desired. Happy birthday to me.....

Linguine with Sage-Walnut Butter and Herbed Ricotta

The best meals in our house start with really inspiring raw ingredients. And this dish was born from opening the fridge and going: oh my god, how do I get that into my mouth??? and... I want to eat that- Right now! I also have to say, it is one of the few dishes that is truly an amalgam recipe- it is partly based on a recipe from the cookbook 'A Year in the Vegetarian Kitchen', partly based on a recipe from the internet- and partly based on my own sense of what would be tasty.


Ingredients
1 1/2 cups fresh, not that polly-o shiz, real-deal Ricotta
3/4 box Linguine (or make your own... that would be excellent)
Rosemary, chopped
Basil Leave
Sage Leaves, chopped
Parsley, chopped
olive oil
salt and pepper
parmesan cheese
carmelized onions (if you have some lying around... as I was lucky enough to!) or a shallot
garlic- a few cloves (poached, or raw)
1/2 stick butter
chopped walnuts
lemon

Directions

1. Drain the ricotta in a sieve in the sink. Let sit for a while.

2. Prep every fresh herb you can find in your kitchen- I think I omitted the basil, but added chive, and thyme to the mix- and chop them as finely as you can. Mix the herbs into the ricotta cheese, and salt and pepper the cheese to taste. Grate some parmesan cheese into the ricotta, and mix in. Set aside. Try not to eat all of it while you cook. Save a few sage leaves for later.

3. Put the water for the pasta on to boil. Salt it well.

4. While the pasta water boils, either smash the poached garlic in the bottom of a skillet with some olive oil, OR sweat the raw shallot and garlic over low heat in the olive oil for as long as you can stand it, and until they are very fragrant and translucent.

5. Then, melt the butter in the skillet over medium heat. When the butter is fragrant, add the remaining sage and walnuts to the butter, and continue cooking it until it smells incredible. Splash some lemon on it.

6. Drain the pasta, reserving the water. Add the pasta to the skillet with the butter sauce, adding some pasta water to moisten as needed, and stir to coat. If using carmelized onion, mix those in at the last minute. Taste and adjust seasonings as needed.

7. Serve the pasta in the sauce with a large dollop of the herbed ricotta on top.

Apple Crisp

Sometimes, I just want an easy, tasty dessert! And the last two weekends, when it is cold and snowy, this one is just right!!

4-6 medium size apples, cut into slices any kind good for baking
1/2 stick of butter
3/4 cup flour
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 1/2 tsp cinnamon

Preheat oven to 375 degrees.

Layer the sliced apple into a baking dish. In a bowl, mix the flour, sugar, salt, cinnamon, and half of the butter. Sprinkle the crumble on top. Cut up the rest of the butter and put on top. Bake for about 50 minutes, until topping browns and crisps!

Ryan's 3 Bean Chili

Ryan makes fabulous chili. And since he has so much love for me, he has developed a vegetarian version! And when it is cold outside, like it is here this weekend in VT, nothing is better!!

Ingredients:
Red Kidney Beans
Black Beans
Pinto Beans
1 "2 Alarm Chili Kit" (This has all the spices in pre-packaged amounts, but you could collect the seasonings yourself as follows: red pepper, corn masa flour, cumin, oregano, ground chili pepper, onion, garlic, paprika, and salt)
1 medium white onion
4 cloves garlic
olive oil
16 oz can tomato sauce (8 oz)
1 8oz can-fulls of water
1 8 oz jar salsa
handful of cheddar cheese for chili
sour cream and cheese to top
cilantro
lime
tortilla chips

Cook onions and garlic in olive oil until translucent. Then add in the beans, seasonings, tomato, salsa, water, and a handful cheese. Cook for 30 minutes and then add in masa flour to thicken. Allow to simmer, garnish with a wedge of lime, sprig of cilantro, sour cream and sprinkle of cheese on top!

Stuffed Shells

One large container of Ricotta (we use part skim)
2 bags shredded mozzarella cheese
2 eggs
salt and pepper
garlic powder
herbs- oregano, red pepper flakes, marjoram, basil, parsley, or 1 packet italian seasoning
1 package jumbo shells
2 large jars of tomato sauce (See our recipe for some easy sauce!)
spinach (optional)
half cup grated parmesan cheese

Preheat oven to 350.

Boil the shells, drain, and separate. Allow to cool.

Pour 1 bag of shredded mozzarella in a large bowl. Add in the ricotta and parmesan and two eggs, all the herbs, salt, and pepper. Mix well.

Pour a layer of tomato sauce into the baking dish. Stuff the shells and place them in the sauce in the dish. Use the second bag of mozzarella to top the shells, and spoon additional sauce over the top.

Cover trays with tinfoil. Bake for 30 minutes.

A note: this recipe will yield two very large trays of shells, enough to feed a small army. This is great if you are having a party, or, make some and freeze one of the trays for later!!

Dumpling Soup

The Mr. Dever made this happen, and wow! Delicious. I craved it for days. Winter Classic!

For Soup:

3 cups Chicken or Veggie Stock
3 Cups Water
Carrots, sliced
Celery, sliced
Red Skin potatoes (cut into small pieces)
1-2 shallots
poultry seasoning
salt & pepper to taste
butter

For dumplings:
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 egg
chives
parsley and other fresh herbs, as desired

1. Combine stock and water in large pot. Add potatoes and bring to rolling boil.

2. In separate small saute pan, sweat the shallot in butter, cooking until transparent and aromatic over low heat. Add in the celery and carrot, salt and pepper and poultry seasoning and cook until soft.

3. Once potatoes are tender, add in vegetable mix to stock and cook 12-20 minutes on a simmer.

4. In a small bowl, whisk the flour, baking powder, and salt.

5. In a measuring cup, crack the egg and add enough water to equal 1 cup. whisk.

6. Gradually combine the egg and water mixture into the flour, mixing the dough until it is smooth and no longer sticky. Fold in the chives. Add additional flour or water as needed to adjust the consistency.

7. When the soup is ready, make sure it stays at a simmer, and spread the dumpling batter out on a cutting board. Hold the board over the water, and using a pizza dough scraper or knife, cut in strips of the dough. Use a slotted spoon to float them toward the top of the soup. Cover the pot and cook, about 8-10 minutes. Test for doneness by bringing to side of the pot and using a fork to see if the dumpling is firm.

Deglaze the veggie pan with a little water and mix into the soup right before serving.

Pumpkin Pie: Updated for 2011!

I've been making pumpkin pie for several years now. It's been a pain sometimes, but I've learned how to make it easier over the years- and I am embarrassed that I once said canned was just as good- I'm NOT going back to Libby's.

So, here is the new and IMPROVED 2011 pumpkin pie recipe!

This time I decided to try a local Long Island heirloom pumpkin variety, known as the cheese pumpkin. The name is not a comment on flavor, but on the shape and color- which resembles a wheel of cheese. (Sure, if you squint.) So we'll see how it turns out!


To make the Pumpkin Puree:

Step 1: Cut it- Cut the pumpkin in half, and scoop out the seeds and stringy bits. Cut into several (4-6) large chunks. Use a fork to punch some holes in the skin. Lightly oil and place on a baking sheet, flesh up or to the side.

Step 2: Cook the Crap out of it. I roasted it at 400 degrees for about 40 minutes. You want to be able to peel off the skin and easily scrape out the flesh with a spoon. Make sure it is nice and soft before you pull it out. I know it is possible to steam it, too, but I have never tried. And I think roasting adds a little flavor.

Step 3: Peel out the goo. Sexy.

Step 4: Puree with blender. I use a magic wand, but the goal of a smoother, silkier texture can be achieved with a regular blender. (HIGHLY recommend the wand, such a major time saver!!)

Step 5: Let sit in a fine-mesh sieve over a bowl for about 30 minutes to drain off any water.

Step 6: Make the pie

Crust:
1 1/2 cups pastry flour
1 tsp salt
1 stick unsalted butter (softened)
5-6 tablespoons ice water

Combine flour & salt with a whisk. Add in butter and combine with a fork until crumbly. Drizzle water and shape into a ball. Refrigerate in Saran wrap for 30 minutes. Preheat oven to 400 degrees. (My oven runs HOT. Some folks do this @ 425)

Filling:
2 eggs (no clue why I ever used 4 in the past- way too many!!) Whisked
2 cups pumpkin puree
3/4 cup heavy cream
1/4 cup milk
1/4 cup sugar
1/4 cup honey
1/3 cup packed dark brown sugar

(Tip: If it's dried out, moisten your hands and hold for a minute and it will soften up! Or for a larger quantity, moisten a cutting board and let the dried out pieces sit on top for a few minutes!!)

1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground clove or allspice (Or 2 1/2 tsps of pumpkin spice)
1/2 tsp salt
Splash of Vanilla

Mix the ingredients together with a hand blender or beater. Line pie shell with dough. Make sure to use any extra dough around the edges- for this particular pie, they tend to burn more easily. I taste the batter at this point, and adjust seasonings if need be. Pour batter into the pie shell.

Bake for 45-55 minutes @400 until a toothpick comes out clean from the middle.

If you still have some extra crust, which I usually do, go ahead and make some 'crust cookies'- mine are usually heart shaped- and throw them in the oven to get golden and crispy for the last 20-30 minutes the pie bakes. Then serve the pieces with fresh whipped cream and a crust cookie. Yeah. That's where it's at.

Apple Pie

Ah, apples. What other symbol of fall is more awesome or delicious?? And apple pie... well that's just heaven, isn't it?

Crust:
1 1/2 cups flour
1 tsp salt
1 stick unsalted butter (softened)
5-6 tablespoons ice water

Combine flour & salt with a whisk. Add in butter and combine with a fork until crumbly. Drizzle water and shape into a ball. Refrigerate in Saran wrap for 30 minutes. Preheat oven to 400 degrees. (My oven runs HOT. Some folks do this @ 425)

Filling:
5-6 large apples, peeled and cut into wedges (about 2 lbs)
3/4 cup sugar
1/4 tsp salt
2 1/2 tblsp flour
squeeze lemon juice
1/2 tsp cinnamon
pinch brown sugar, too

Roll out dough, add filling to center, and top with dollops of butter. Then complete with lattice crust. Place a baking sheet under the pie and Bake @ 400 for about 30 minutes, checking crust to make sure it is not burning.

Turn down to 350 degrees for an additional 30 minutes. Basically, over an hour, let the pie cook, removing the baking sheet for the last 20 minutes or so if the pie is not yet bubbling, turning the heat down farther if the crust starts to burn. Sprinkle with turbinado sugar on the top right before the end of baking.

Serve warm with ice cream or whipped cream!!

White Wine and Garlic Mushroom Polenta

Polenta always brings back childhood memories of my Great Grandmother's kitchen. Unfortunately, I did not enjoy the polenta then, but I sure do now- and sorta wish for a gourmet time machine on this one. The irony is that Ryan definitely does not like polenta, then or now, and so I rarely make it. But, it was freezing, I was hungry, and there was a bag of shiitake mushrooms going to rot. So, in a moment of... what can I make in 5 minutes for dinner? I reached for a box of polenta. Below is the recipe, for the next time you get a comfort food calling!!

1 box instant polenta (the one I used made... a massive quantity...)
Directly to the polenta I add in chicken broth, butter and olive oil, and grated pecorino cheese, salt and pepper to taste.

For the mushrooms:
1/4 pound shiitake mushrooms
1 clove garlic, chopped
white onion
olive oil
white wine
chicken stock

Heat the oil in a skillet. Slowly cook the garlic and onions. Add in the mushrooms, stir. Add in the stock and wine and cook off. Season with salt and pepper.

Serve the mushroom mixture over the polenta and adjust seasonings to taste!!

Chicken/Veggie Pot Pie

This is one of my all-time favorite middle of winter dishes! And given the sub-zero weather... it seemed perfect for tonight.
HOWEVER... as I started making this masterpiece of a food, it dawned on me about an hour in why I only make it ONCE each winter. So reader, be warned: it's a bit of a beast to make, involving several steps and a lot of dirty dishes, but the payoff is a homemade comfort classic that is amazing!!


Ingredients:

Crust:
1 1/2 cups pastry flour
1 tsp salt
1 stick unsalted butter (softened)
5-6 tablespoons ice water

Combine flour & salt with a whisk. Add in butter and combine with a fork until crumbly. Drizzle water and shape into a ball. Refrigerate in Saran wrap for 30 minutes.


Ingredients for Filling:

3-4 carrots
3 stalks of celery
2-3 red potatoes
1/2 can of peas
1/2 can of corn
1/2 large white onion
2 cloves garlic
mushrooms- we had white button on hand, I'd use baby bella too
1 can cream of chicken soup
1/2 can milk
1/2 can chicken stock
dill, thyme, rosemary, parsley, poultry seasoning
salt and pepper
1/2 stick of butter

Steps:
1. Preheat oven to 400 degrees.
2. Cut potatoes and boil until tender
3. While potatoes are boiling, cut the onion, garlic, celery, carrots, and mushroom into small pieces.
4. In a pan over medium heat, melt the butter and add in the veggies. Saute until soft and onions are translucent, careful to not brown.
5. Once veggies soften, add in the can of cream of chicken, the milk, and stock. Season with the herbs and salt and pepper. Be generous with the herbs and pepper (except the rosemary, use that sparingly). Allow to cook over medium heat.
6. In a casserole dish, layer the veggie mix, the potato, the peas and corn. If needed, add in more stock. Top with additional seasonings and then roll out and cover with the crust.
7. Bake in oven for about 40 minutes.

If using chicken:
Cut the chicken into cubes and cook in butter. Shred and mix in with veggie mixture and filling.

Ryan's 30th Birthday Feast: Wild Mushroom Shepard's Pie

In honor of Ryan's birthday, we put together a midwinter's night feast. Wild mushroom shepard's pie with a pinot noir sauce, roast winter vegetables, and a mixed green salad. I hadn't intentionally designed a vegetarian menu for Ryan and our friends, but I was excited to pull it off. Again, this recipe was adapted from Vegetarian Times, with help from our CSA box, the mushroom seller at the local farmer's market, and my own kick-ass techniques for carmelizing onions (courtesy of my class with Purple Kale Kitchen Works).

Wild Mushroom Shepard's Pie
Makes about 8 servings

For potatoes:
-3 lb (about 6) yukon gold potatoes- peeled & quartered
-1/2 stick- 1 stick butter
-1/4 cup heavy cream
-fresh chives
-6 tablespoons grated parmesan and pecorino cheese

For the filling:
-1/2- 1 lb wild mushrooms *
-3 portobello mushroom caps
- 3 white onions- halved and sliced
-balsamic vinegar
-salt and pepper
-pecorino and parmesan cheese
-fresh parsley
-2 cloves garlic

*"wild mushrooms"- this can mean so many things. I originally planned to use a blend of dried porcini and cepe mushrooms, but the mushroom stand at our farmer's market had so many awesome fresh mushrooms to offer, I changed plans. I ended up using piopinni and shiitake mushrooms, which were recommended for their hearty flavors that would stand up nicely to the mashed potato.


1. Boil the potatoes. Drain and return to pot. Add in butter and heavy cream and mash. Season with salt and pepper, chives, and handfuls of pecorino and parmesan cheese.

2. While the potatoes boil, clean the mushrooms with a quick rinse of water (yes, I rinse them with water, no, I do not think this ruins them in any way). Toss them with olive oil, salt, pepper and garlic. Place on a baking sheet, portobellos gill side up. Roast them at 375 degrees for about 25 minutes or until tender. Take out and cool.

3. While potatoes boil and mushrooms roast, heat olive oil in a pan for the onions. Saute over medium-low heat, sweating and not allowing to brown. Salt and pepper, splash with chicken stock, and then cover and cook. After about 40 minutes, once onions become sticky, sprinkle with balsamic vinegar.

4. Slice the portobello thinly. Chop the wild mushrooms and toss with remaining cheese.

5. In casserole dish, create a bottom layer of portobello mushrooms. Add a layer of carmelized onions, then a layer of mashed potatoes. Put wild mushrooms in next layer, the rest of the carmelized onions, the fresh parsley, and top with remaining mashed potato. Grate additional cheese on top layer of potatoes.

6. Bake 40 minutes or until golden. Let cool before serving.


Pinot Noir Sauce:

For a little finishing touch, make this delicious sauce:

1/4 cup pinot noir
1 cup chicken stock
2 tablespoons butter
1 tablespoon flour
splash tamari/soy sauce

1. In pan, reduce wine and chicken stock over medium heat. Pour liquid back into measuring cup, melt butter and whisk in flour. Slowly pour back in wine/stock liquid. Add salt and pepper, and tamari, and reduce, about 10 minutes.

Serve sauce over shepard's pie!!

Nantucket Zucchini Casserole

This made the perfect hot dish for a picnic in the park- I served it with some fresh crusty bread and an arugula salad.

Ingredients:
2 medium zucchinis, one yellow, one green, if available
1 medium yellow or red onion, or 1/2 and 1/2, as I did
fresh thyme
cheddar, monterey jack, and mozzarella cheese
croutons or bread crumbs
chicken or vegetable stock
salt & pepper
Corn kernels
mushroom

Layer the ingredients in a casserole dish and top with the bread crumbs or croutons. Bake @ 425 for about 40 minutes.

Blueberry Pie

Oh man, if you could only smell the awesome deliciousness cooking up in my house right now... WE love blueberry pie. By far my favorite of all summer goodness, Ryan is unwilling to share them often and has been known to quite aggressively bogart pieces even when he does. So, without much more fanfare or self-adulation, here is the recipe. Enjoy!


Crust:
1 1/2 cups pastry flour
1 tsp salt
1 stick unsalted butter (softened)
5-6 tablespoons ice water

Combine flour & salt with a whisk. Add in butter and combine with a fork until crumbly. Drizzle water and shape into a ball. Refrigerate in Saran wrap for 30 minutes. Preheat oven to 400 degrees. (My oven runs HOT. Some folks do this @ 425)

Filling:
2 pints blueberries, washed and stemmed
3/4 cup sugar
1/4 tsp salt
2 1/2 tblsp cornstarch
squeeze lemon juice

Roll out dough, add filling to center, and top with dollops of butter. Then complete with lattice crust. Bake @ 400 for 20-30 minutes, checking crust for burning. Some folks brush butter or milk on top of the crust, this works too. Then turn down to 325 degrees for an additional 30 minutes. Basically, over an hour, let the pie cook, and turn down the oven when the crust burns at that degree. This is an art and not a science, and so I suggest checking the pie about every ten minutes!

Serve with ice cream or whipped cream, and garnish with sprigs of mint!!

2 New in the Burg: Goods and Loreley

Goods:
The latest addition to NYC's food truck craze is right on our corner- and Ry and I stopped by last weekend to grab some breakfast. I ordered a sunny-side-up egg and cheese on a buttermilk biscuit- which was nothing short of a gooey, salty, buttery, delicious mess. I could feel my arteries clogging with every bite- and I have to admit, despite the "good"ness, I probably wont order it again due to its sheer decadent nature. Ryan, on the other hand, has been eating the biscuits with jam on an almost daily basis- so he is totally ok with the glory and the goodness. The coffee was strong and tasty. Ryan has also sampled the beignets which were equally delicious, so he tells me. I am looking forward to a late night to stop by and order the fish and chips, and Ryan is already dreaming of trying their brunch special: fried chicken and biscuits. If you are looking for something down, dirty, and good, stop on by!

(So new, no photos!)

Loreley- We stopped by for drinks and to check out the menu. We were a little surprised at how small the bar is inside- and for a reason I can't put my finger on, had more of the decor feel of a chain than a cute burg bar. I think already this is an outdoor, nice night type spot for me, and probably not much more. The drink menu had lots of different beers, but not as many german and austrian wines on selection as Radegast might carry. The menu was meat-heavy, although curry fries and pretzels made an appearance among the sausage offerings. Will definitely keep posting as we sample more.

Potato & Leek Soup

One of my all-time favorite irish classics, a good potato and leek soup just smells and tastes... good. Before the summer came on full force, I wanted to sneak this recipe in. I adapted mine from a combination of a recipe in the joy of cooking, dean & deluca's recipe for vichyssoise, and my own tastes. It's easy enough to take this heartier version and turn it into many different forms! Enjoy!!

1 and 1/4 pound potatoes
*I like red baby creamers or a mix of purple, white and red, and I keep the skins on. Roughly chop. Place in cold water in a bowl and let soak.

2-3 large leeks, white parts only
*make sure you clean these well. Chop off the green stalks. The best way to get the grit is to split them lengthwise and spread out the layers under a running tap. Chop into thin slices.

1 onion- I used half of a red and half of a white, but any combo will do. Cut thin.

3 cloves of garlic- minced

half a stick of butter

1 quart chicken stock (I used "organic free range")

fresh chives

salt and pepper

1 cup milk (more to taste)

1/2 cup heavy cream


1. Melt the butter in a deep pot over very low heat. Add the leeks, onion, and garlic and let cook down, approximately 45 minutes. Be careful not to let them brown.

2. Turn up the heat to simmer. Add in chicken stock and potatoes. Reserve the soaking water in case you need to thin the soup later. Let potatoes cook until they are super tender, and falling apart. Do not bring the soup to a boil. (If veggies dry out, add in a little bit of the potato water.) I'd say it took a good 40 minutes to get them tender.

*At this point I went to bed and let the soup sit on the stove top over night. Not necessary, but a good long sit never hurt anything.

3. Puree the soup in a blender or by passing through a mill or masher. At this point, you can determine the texture to your taste and intention. I like to keep the soup on the thicker side, with actual bites of potato as well, and so I only roughly puree about 3/4 of the soup. If you want to turn this into vichyssoise or make into a more delicate version, then go ahead and puree finely the whole batch, and strain the liquid from the puree and reserve in separate bowls.

4. Also, if you like, you can leave the soup sans the milk and cream, and simply serve at this point.

For a 'cream of potato and leek" or vichysoisse:

If chilling or creaming, bring the cup of milk and the cup of cream to a bowl and simmer for a few minutes. Add in slowly to soup, adjusting for desired consistency and creaminess. You will want/need more milk and cream if you want it nice and thick- up to 3 cups milk and 1 cup cream. Same for vichyssoise, you will need to mix the milk with the puree and strain one more time, and then chill and serve the liquid portion.

Salt and pepper the finished soup to taste, and cut fresh chives as a garnish. Serve with a slice of hearty bread, and enjoy!!

Baked Ziti

So, I've never found a homemade baked ziti that I really loved. Too much ricotta, and that whole egg thing, and just not enough sauce, or flavor for that matter. Ryan and I have gone through several recipes, to no real pleasure. The pinnacle of our adoration, however, is Sal's Pizza's version, which is super saucy, super cheesy, and just really damn good. Here was our latest- and first truly successful attempt at replication:

Baked Ziti a la Sal's:

1 Box ziti or penne
1 bag shredded mozzarella
half a ball of mozzarella
1 small container ricotta
parmesan and pecorino for grating
salt
pepper
homemade pasta sauce (see our recipe)- large amount
tomato paste- to thicken sauce
red wine- for sauce
2 fresh garlic cloves, finely chopped
fresh oregano

-Boil and drain the pasta. Place a layer of pasta, then top with shredded mozzarella, grated parmesan and pecorino, pour in sauce, and place dollops of ricotta. Salt and pepper generously, sprinkle with oregano.

-Add another layer, repeating procedure.
-On top layer, add slices of mozzarella along with all other cheeses, and sprinkle garlic into cheese.

Bake @ 350 for approx 35 minutes, until cheese begins to brown!!

Bread Pudding

This is Ryan's Recipe, passed down from his Momma.

**Preheat oven to 400 Degrees.

1 Pkg. vanilla pudding (We prefer MY*T*FINE brand!)
1/2 loaf white bread (11-12 pieces)
butter
cinnamon
brown sugar
vanilla
Optional:cocoa powder or fine ground espresso

1. Butter each side of the bread and layer in an oven- safe casserole. Sprinkle each layer with brown sugar and cinnamon, and cocoa/coffee if desired.
2. Prepare pudding according to package and add a few drops of vanilla while cooking. Pour custard over layers of bread.
3. Cook for 45 minutes!

Pumpkin Pie

I love pie. I make my own crusts, which can be used with any fillin'. It is super easy to make, not sure why people make such a big deal outta crust. So if you are still buying it from the store, stop!! Try this:

1 and 1/2 cups flour

1 tsp salt

1/2 cup butter ( 1 stick)- softened

5 tblsp ICE water

Put the flour & salt in a small bowl, whisk. Cut the butter into little squares and mash into the flour with a fork. Add in 5 tblsp of water, slowly, then start using your hands to kneed the dough. Collect it into a ball, should be a little moist, so not crumbly, but not wet. Wrap in saran and refrigerate for 1/2 and hour or until you need it!!

Now, for the fillin'.

I've made the pie both ways, by buying sugar pumpkins and roasting them and scooping out the flesh, and by opening up a can full of pumpkin pie filling. I hate to admit this, but having done it the labor-intensive way, there was really very little difference in final product. So, I'll tell you how to do it, in case you have some extra time to kill, but in this one instant, I'm gonna advocate for the canned goods.

1 medium-size sugar pumpkin

carefully cut pumpkin in half. discard seeds and stringy bits. Save seeds for roasting if that's your thing. Lightly oil baking sheets, either one large one that will fit both halves, or two smaller ones. also lightly oil the halves themselves, then place face down, with the fleshy parts exposed. Bake @ 325, until flesh is tender when poke with a fork. scrape the warm flesh from the peel. mush or puree in a blender.

OR

Go buy a can of Libby's pumpkin pie filling. open and pour into bowl. Add:

1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp crushed cloves

1/2 tsp nutmeg/ allspice

1 tsp salt

4 eggs, lightly beaten

8 oz honey- warm in boiling water in the jar, then pour

1/2 cup milk

1/2 cup heavy whipping cream

Beat ingredients with a mixer on low. This will make a ton of batter, might be enough for a deep dish pie or two smaller ones.

Bake @ 400 for 50-55 min until fork comes out clean from center

Fresh whip cream to dress it up, and serve!

chicken dijonnaise

Now that it is fall, it's time to break out those cool-evening classics. I love this recipe because it is very simple- with only 3 ingredients, and turns out great!

Chicken cutlets or breasts

mustard: at least 1, up to 3, dijon, honey, grainy, dusseldorf, whatever you like.

white wine

salt & pepper

heavy cream- for sauce

1. Preheat oven to 400 degrees

2. In a lipped baking dish, cover chicken with mustard. Pour white wine around chicken, and salt and pepper.

3. Bake 30-40 minutes

4. When chicken is done, carefully pour juices and mustard into saucepan. Put chicken back in oven to stay warm. Pour some heavy cream into mixture, and a little more wine. Reduce over medium heat, salt and pepper. You will know it's good to go when it turns a darker color, and by the smell. You should be able to smell the wine cooking through the cream.

Serve the chicken and pour the sauce on top.

*goes great with wilted spinach or bok choy, and a sweet potato.