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Chicken and Spinach Farfalle

Jan. 11
2021

Unfortunately for me, I was sick this Thanksgiving. Like so many of you, our holiday guest list this year was reduced to only our immediate family, but even still, I wasn’t sure if I would be able to make it downstairs to the kitchen, let alone make some semblance of a Thanksgiving meal for my family.

I am writing to tell you all this, because I made mistakes making the turkey (I’ll blame it on the illness) and I think we all can learn something from it. I usually make two 20 pound turkeys, but this year, I only needed to make one, and boy did I mess it up.

Thankfully, I had a nearby relative come and dress the turkey the night before so it was ready to take out and place in the oven on Thanksgiving. Thursday morning, I slowly (very slowly) made my way downstairs to finish dressing the turkey and put it in the oven. I am going to share with you how I usually make my turkey, and more importantly, where I went wrong.

Usually, I place the turkey in a snug roasting pan. I put it in the oven at 425 degrees F. for 40 minutes uncovered so it browns up beautifully. Then I take it out, cover it very, very tightly with aluminum foil, and turn the oven down to 350 to continue the cooking. Covering it so snugly lets the turkey steam, and not cook, so you are more likely to have a nice, juicy turkey.

I followed my instructions, but after I covered the turkey, I forgot to turn the oven down. I placed a meat thermometer in the turkey so I could follow the cooking process and take it out at the temperature I usually do. As I watched the thermometer, the temperature began to accelerate at a very fast rate. Not remembering that I did not turn down the temperature, I was truly baffled as to why this was happening. I took the bird out when it hit 150 degrees. The recommendation is 165 degrees, but remember, the turkey will continue to cook when you remove it from the oven, so you have to take it out, (as you do with any poultry or meat), ten degrees sooner than the recommendation.

I really was bewildered that the turkey cooked so rapidly. After I removed the turkey from the oven, it did not continue to cook as it usually does. The temperature was the same as when I took it out of the oven. When my husband began to carve the turkey, it was slightly raw. I told him to continue to carve it. We then placed all the meat back into the pan with all the juice that it had made when it was cooking. That’s when I realized the oven was still at 425 degrees. I turned it down, and placed the carved turkey back into the oven for 30 more minutes, hoping that it might be fully cooked after that.

To my surprise, the turkey was cooked perfectly. It was the best turkey I think I have ever made. We all make mistakes in the kitchen, and, as I have told you before, it is singularly the best way to learn. It reminds me of learning to ride a bicycle– how many times do we have to fall before we master it? When I learned to ride a bike, I knocked out my two front teeth but I didn’t let it stop me. Soon I was riding with no hands and loving every minute of it. When I fell, I just picked myself up and got back on. Learning takes time, patience and lots of bumps.

This is one recipe you won’t have to worry about messing up. It is so easy to make, and is packed with delicious, home cooked flavor. The chicken breasts are cooked in butter, giving them a delightful sweet flavor. It is then combined with heavy cream, which adds a creamy, delicate sauce. The sauce is flavored with garlic, pine nuts, and spinach which provide the savory goodness to this dish. The lemon juice and zest delivers a nice tang and the Parmesan cheese makes this dish perfection.

This recipe is courtesy of America’s Test Kitchen and will make a beautiful main dish for 6 to 8 people.

Ingredients for Chicken and Spinach Farfalle:

2 boneless, skinless chicken breasts (about 3/4 lb.), cut crosswise into 1/4″ thick pieces.
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
2 tsp. grated zest and 3 tablespoons juice from 1 lemon
1 lb. farfalle pasta (Bowtie)
1 6oz bag baby spinach
1/2 cup grated Parmesan cheese
1/3 cup pine nuts, toasted

Bring 4 quarts. of water to a boil in a large pot.

Meanwhile, pat chicken dry with paper towels and season with salt and pepper.

Melt 1 tablespoon butter in large skillet over medium-high heat.

Cook half of chicken until no longer pink, about 3 minutes, transfer to plate.

Repeat with remaining butter and chicken.

Add garlic to empty skillet and cook until fragrant, about 30 seconds.

Stir in cream, lemon zest and juice, and simmer until sauce is slightly thickened, about 5 minutes.

Remove from heat and cover.

Meanwhile, add 1 tablespoon salt and farfalle to boiling water and cook until al dente.

Reserve 1/2 cup cooking water, drain pasta, return to pot.

Toss in spinach.

Add Parmesan, pine nuts, and cooked chicken to pot and toss to combine, adding reserved pasta water as needed.

Season with salt and pepper.

Serve.

It’s that Simple!

Applesauce Cake with Bourbon Raisins

Jan. 7
2021

According to the men who installed my countertops, I’m supposed to clean them with a product called Bar Keeper’s Friend. After doing a little research, I found that not only can it be used to clean countertops beautifully, but it can also be used on stainless steel and enamel pots. What good news that was! I had some grubby old pots that my mother gave me when I got married. I remember their bright copper bottoms, completely black after years of use. I never really used them anymore, but I kept them for their sentimental value. Rather than get rid of them, I finally decided to clean them with Bar Keeper’s Friend.

Wow! What amazing results! Not only did the black burns come off, the copper bottoms were completely clean. I didn’t even have to scrub that hard! You do have to firmly clean the pot by just continuing to scrub over the same spot several times before it comes off, but that’s a small price for a good-as-new pot. As I scrubbed, the copper slowly started to shine through, and soon enough those old pots looked brand new. If you have a cast-iron skillet, and are confused on how to clean it, Bar Keeper’s Friend is the way to go. This cleaner takes all the mystery out of cleaning old, varnished pots and pans, and cast iron skillets too!

I love to use my cast iron skillet to cook and bake. It distributes the heat evenly, and now, because of Bar Keeper’s Friend, they are easy to clean. Buy this product now. I think you will find yourself on a pot-cleaning binge simply to get all those old pans looking brand-spanking new again.

Keep the Bar Keeper’s Friend out, because you are going to want to clean the baking pan you use for this dessert. This dessert is just dreamy, and absolutely perfect for these long winter months. The applesauce ensures a nice, moist, fluffy finish. The raisins and pecans add a perfect blend of gooey goodness and a little crunch. The cinnamon, nutmeg, cloves, and vanilla are all the savory here, making you want just one more bite (but you know that you’ll have more later). The bourbon, when infused with the raisins, and the apples gives this treat a comforting sweetness. It adds a little more depth of flavor, so don’t skimp on it. The cream cheese frosting is the perfect home for this cake, infusing it with a little more bourbon and giving it more warmth and zing. This is the perfect delicacy for breakfast, snack, dessert, or anytime of the day for a little pick-me-up.

This recipe is courtesy of Ina Garten, in her new book, Modern Comfort Food, and will serve 8 people who will love to pick at this cake all through the day.

Ingredients for Applesauce Cake with Bourbon Raisins:

¾ cup golden raisins
2 tablespoons good bourbon, such as Maker’s Mark
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan
¾ cup granulated sugar
¾ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
1¾ cups all-purpose flour, plus extra for the pan
1½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
1½ cups unsweetened applesauce, such as Mott’s
½ cup coarsely chopped pecans
Bourbon Cream Cheese Frosting (recipe follows)
Whole pecans halves, for decorating

Preheat the oven to 350 degrees.

Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter and flour the pan.

Tap out the excess flour.

Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds.

Set aside for 15 minutes.

Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy.

Scrape down the bowl with a rubber spatula.

With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.

Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined.

Stir in the applesauce.

Fold in the raisins (including the liquid) and chopped pecans with a rubber spatula and mix well.

Pour into the prepared pan and smooth the top.

Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean.

Cool for 30 minutes, turn out onto a cooling rack, rounded side up, and cool completely.

For the Bourbon Cream Cheese Frosting: (Frosts one 9-inch round cake)

6 ounces cream cheese, at room temperature
6 tablespoons (¾ stick) unsalted butter, at room temperature
1 tablespoon good bourbon, such as Maker’s Mark
½ teaspoon pure vanilla extract
½ pound confectioners’ sugar, sifted (see note)

Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth.

With the mixer on low, slowly add the sugar and mix well.

Scrape down the sides and stir well with a rubber spatula.

Spread the Bourbon Cream Cheese Frosting in just the top of the cake (I did frost the sides, because you know more frosting can only make it better!) and artfully place the pecan halves on top.

Serve at room temperature.

It’s that simple!

Peek-a-Boo!

Roasted Butternut Squash with Red Onion

Jan. 4
2021

When I was growing up, our holidays were big, bright, and festive. My mother was one of eight, and all of her brothers and sisters, and their many children, would gather at my aunt’s home in Brooklyn. I have 24 first cousins, so you can imagine what a ruckus it was. Some of them have moved away to other states, but most live within the tristate area, and we try to see each other, or at least keep in touch, on a regular basis. With our immediate families growing, having them all for the holidays would be impossible, although our kids would love it if we could.

During the holidays with all of my family, the women would be in the kitchen to help with the cooking. My mother’s family was a loud crowd, and instead of helping, I would slip somewhere quieter, or help to set the table. A loud kitchen was not for me, nor did I have one bit of interest in learning to cook– I was far too much of an independent spirit for that.

After the meal came the clean-up. My mother taught us how to keep up with the dishes, washing and drying them before the next course was served. This was one chore she insisted that we learned, and to this day, I follow her instructions to the letter. We were not allowed to go to sleep until everything was washed, dried, and put away. The house had to look as if no one had ever been there. This helped tremendously when I first started having dinner parties, because I had the whole night down to a science. I only wish that I had made sure to spend more time in the kitchen, learning the secrets of the women in my family.

Now of course, I have my own repertoire of recipes. I know my mom would be proud of me for this collection, but I think her greatest joy would come from watching me carry out all the lessons she taught me. Her efficiency helped me look like I knew what I was doing, even as I struggled through food prep and cleanup for my friends. The tidiness that she instilled is absolutely crucial (though less so this year) for hosting parties, and I am lucky to have learned from such a graceful hostess. I am thankful for the lessons my mom taught us, and I like to think she is with us every year smiling proudly at the family she raised.

This is one recipe you are going to love. The butternut squash combines perfectly with the red onion, which gives off a little heat and tang at the same time. The grapes add a sweet flavor and texture. The nuts also add delicious crunchy goodness. All of this amazing flavor is topped with a tangy, yet savory tahini sauce that makes this incredible side dish perfection. The ingredients sound a little strange together, but please give it a try, and I promise you won’t be disappointed.

This recipe is closely adapted from New York Times Cooking and will serve 4 to 6 people who will love this fresh take on a classic fall dish

Ingredients for Roasted Butternut Squash and Red Onions:

About 1/2 cup olive oil, plus extra for pans
3 large red onions, thinly sliced
3/4 cup seedless red grapes
Coarse salt and black pepper
1 large butternut squash cut into 1/2-inch wedges, peeled
⅓ cup toasted pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

For the Tahini sauce:

¼ cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed

Heat oven to 475 degrees.

Line two sheet pans with parchment paper.

Thinly slice onions.

Cut grapes in half.

Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl.

Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat.

Spread on a baking sheet.

Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through.

Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat.

Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty.

Immediately remove from the heat and dump onto a cutting board to stop the cooking.

If using pistachios, chop coarsely when cool enough to handle.

To make tahini sauce, place tahini in a bowl.

Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt.

Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, combine vegetables on a large serving platter.

If using tahini sauce, drizzle on top.

Sprinkle herbs and, if using, nuts on top and serve.

It’s that simple!

Butter Pecan Bars

Dec. 28
2020

Growing up, my grandmother lived with us. My mom worked full time, so my grandmother was there for me when I got home from school, waiting with milk and cookies. I never realized how lucky I was until later on when she moved down to Florida. She was better off given the warm weather and more laid-back life there, but I missed her terribly.

Although we did not know it at that time, having my grandmother with us was a huge help to everyone in our family, especially my older brother. As I have told you before, we all had our own chores, and one of them was to keep our rooms clean. My brother was terrible about keeping his room clean, no matter how much grief my mother gave him. It was a constant battle. My mother was beside herself. She was very fastidious, and she liked her house to be clean as a whistle. While we hated her rules at that time, I found that when I had a family of my own, I had taken on a lot of my mother’s rules, and a clean house was a priority.

My grandmother hated the arguing that was caused by my brother’s lack of cleanliness. While my mom was working, my grandmother would slip into his room and clean it for him so he would not get into trouble. But there was so much more that she brought to our home than the added help.

She was always there for me with a big smile on her face and tremendous warmth and love in her heart. I think my favorite memories were the more mundane ones, like eating my cookies and milk and watching General Hospital with her every day. After she moved to Florida, I had all but forgotten I had watched the show with her every day coming home from elementary school. When I moved out to go to college, I suddenly started hearing about this soap opera that had two people, Luke and Laura, getting married. It was a huge deal and everyone on campus was skipping class to watch in the cafeteria. The day that I joined my friends to watch, I was astonished. After so many years had gone by, I realized that I was very much acquainted with all the characters on the TV screen. There was the cast of General Hospital, right in front of my eyes. More than anyone, I treasured watching them get married, because it brought me right back to my childhood, sitting with my grandma. It is the simple memories we cherish most, and this one made me miss my grandmother so much.

My grandmother basked in the warmth and energy of her grandchildren, and she happily spoiled us. There was nothing she wouldn’t do for us. I think it kept her feeling young and needed. Unlike parents, who tend to discipline you, grandparents want only to see you happy and content. When she left to move down to Florida, she lived alone, and I know she was very lonely. My siblings and I missed her very much. Our busy lives prevented us from going down to see her that much. Thankfully, she had my brother and sister-in-law in the same city, so they did get to see her. My parents had to bring her back up here to live in a nursing home, because she fell and broke her hip. She was devastated to be living in a home. To see her so sad broke our hearts. She passed away at age 95, not long after she moved to the nursing home. I often wish my parents had taken her back to live with them, but she needed so much care and it just wasn’t possible.

Especially during these crazy times, please make sure you are visiting and helping out an elderly person. They all have so many experiences to share and they would be so happy with some company. I wish I could turn time back to talk to my grandmother. There are so many questions I would ask her. I miss her smile and her fried chicken. I miss coming home to someone who is so happy to see me. I hope I become a grandmother soon, my heart is ready for some more unconditional love.

If you go to visit an elderly person or relative, this is the perfect treat to bring them. These bars are addicting. The base of the bar is made with shortbread cookie dough, which just by itself, is delicious. It is then topped with chocolate chips and a coconut pecan sauce that is a lot of gooey goodness. The chocolate melts over the top, and the sauce is thickened and caramelized. The pecans add crunchy deliciousness in every bite. The coconut browns up beautifully and gives these bars even more crunchy, sweet flavor. They are so easy to make, you can make quite a few bars and give them to the people you love as a special treat.

These bars are courtesy of Super Simple, by Tieghan Gerard and will serve 9 lucky people.

Ingredients for Butter Pecan Bars:

12 tablespoons (1 1/2 sticks) salted butter, at room temperature
1 1/4 cups packed light brown sugar
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
2/3 cup heavy cream
1 1/2 cups roughly chopped pecans
1 1/2 cups shredded unsweetened coconut
2 cups semisweet chocolate chips

Preheat oven to 250 degrees F.

Line an 8 x 8-inch baking dish with parchment paper or grease a 9-inch round pie plate with butter or cooking spray.

Make the dough:

In a stand mixer fitted with the paddle attachment, beat 8 tablespoons of the butter 1/4 cup of the sugar, and 1 teaspoon of the vanilla together until smooth, about 1 minute.

Add the flour and 1 teaspoon of water and beat to combine well, 2 minutes more.

Press the dough into the bottom and up the sides of the prepared baking dish.

Bake until the crust is golden, about 10 minutes.

Remove the pan from the oven, but leave the oven on.

Make the sauce:

In a medium saucepan, place the remaining 4 tablespoons of butter, the cream, the remaining 1 cup of sugar, and the remaining 2 teaspoons of vanilla.

Bring to a boil over medium heat and cook, stirring often, until the sugar has dissolved and the sauce has thickened slightly, about 5 minutes.

Remove the saucepan from the heat and stir in the pecans and the coconut.

Scatter the chocolate chips evenly over the crust.

Pour the pecan and coconut mixture over the chocolate and, using a spatula, gently spread to distribute evenly.

Bake until the top begins to brown and caramelize.

Allow the bars to col for about 20 minutes, then slice and serve at room temperature.

Store in an airtight container at room temperature for 3 to 4 days.

It’s that simple!

Wishing you all a Happy and Healthy New Year!

Italian Ricotta Cookies

Dec. 21
2020

October, November, and December are my favorite months. They bring in the holidays like Halloween, Thanksgiving and Christmas. For many people, Christmas is their favorite holiday of the year. I love Christmas too. There is a strong sense of community, both in smaller family units, and in towns and cities. People are just happy, nice and it seems to be the one holiday of the year when people come together. Though not everyone celebrates Christmas in a religious manner, everyone has a feeling that Christmas time is one of happiness and gratitude for those around you.

For some, Christmas is like an escape from reality. It is a day where you can be with the people you love and enjoy their company. It’s a chance to celebrate the small things in life, such as putting up lights with grandparents, decorating cookies with a sibling, or wearing pajamas all day. Traditional Christmas meanings going to mass, having a tree, and singing Christmas songs in praise of the baby Jesus. Parts of traditional Christmas still do exist for those who want them, but Christmas in America at large has definitely evolved. COVID-19 has really changed the way we celebrate this year. For most of us, the holiday will be small, with just a few family members present, though I expect many will come together online to wish each other well.

For many, this holiday is not always a happy one. Some of us have bad memories of Christmas, or no family to celebrate with. It can be a time of nostalgia, sadness, and loneliness. If you know someone who will be alone, try to cheer them up with a box of cookies, a nice dinner, or even just a phone call to let them know you care. Even a small gift would be deeply appreciated, I’m sure.

I personally love to hear Christmas music, watch Christmas movies, and drive around to look at the beautiful displays of lights everywhere. Many workplaces and groups of friends have a Secret Santa or white elephant swap, and bring in all sorts of food like cakes and cookies.

For at least one day, we can escape from all our worries, put them away for a time, and just be in the moment. No worries on Christmas, it is simply not allowed.

If you are planning to bake some cookies, then this is one recipe you just have to try. The cookies rise beautifully to these round puffs of delicious flavor in every bite. The ricotta cheese is the star of these cookies, making sure they are fluffy, light, and moist with zesty cheese flavor. There are savory hints of lemon and vanilla that combine beautifully with the ricotta. They are then topped with a lemon icing that makes these cookies even more delightful and beautiful. I decided to really dress them up to bring in little Christmas cheer. These cookies are a crowd-pleaser for sure. Make some extra and bring them to the office or a friend who would so deeply appreciate it. Your family is going to love these cookies. Make them now!

This recipe is courtesy of NYT cooking and will make 24 festive cookies for people you love. Merry Christmas!

Ingredients for Italian Ricotta Christmas Cookies:

For the Cookies:

1 3/4 cups sugar
1 cup butter, softened
1-pound ricotta cheese
1 teaspoon lemon zest
1 tablespoon pure vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt

For the Glaze:

1 1/2 cup powdered sugar
1-2 tablespoons limoncello or fresh lemon juice
1-2 tablespoons milk

Make the Cookies:

Mix at low speed sugar, lemon zest, and butter until blended.

Increase speed to high; beat until light and fluffy.

At medium speed, beat in ricotta, vanilla, and eggs until well combined.

Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.

Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. I just used parchment paper.

Bake at 350 degrees for about 12-15 minutes or until cookies are very lightly golden (cookies will be soft).

Remove cookies to wire rack to cool.

Make the Glaze:

In small bowl, stir powdered sugar, milk and limoncello until smooth.

Either dip cooled cookies into frosting and smooth with a knife, or just use the knife to spread icing on the cookies.

Finish with toping of choice; sprinkles, shaved chocolate, nuts or any flavoring.

It’s that simple!

Wishing you all a very Merry Christmas