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Asparagus with Balsamic Tomatoes

Jun. 4
2021

There are two kinds of people in the world: the folks who peel their asparagus, and those who don’t. I am a proud member of the peeling minority, since it makes the stalks more tender and edible.

In general, the preparation of asparagus is inconsistent. Many recipes instruct the chef to snap off the end of the asparagus where it would naturally break. Do not do this! How many of us have done this just to have most of the stalk end up in the garbage? This is just a waste of money– please remember to cut the ends off the asparagus instead, and save what you can of the stalk.

Some think that peeling the asparagus depends on the thickness of the stalk. If you have a rather thick piece, about 1/2-inch diameter or larger, the answer would be a resounding yes to peeling it. If you have a very thin stalk, trim the bottom and lightly peel, just enough to take those bulky knobs off.

If you do choose to peel it, the easiest way is to place it against a flat surface and hold the tip. Take a vegetable peeler and gently peel, exposing the lighter green part of the stem. The keyword is “gently” here.

Your beautifully (and skillfully, I might add) peeled asparagus is now ready for cooking. Do this very carefully, until they turn bright, beautiful green, so you keep their tastes intact.

This elegant side dish is delicious. The tomatoes are roasted to perfection, resulting in a sweet, caramelized flavor that blends superbly with the asparagus. The vinegar and lemon lend a nice tang, and the onions give it a nice kick. The best part is the ricotta, which adds depth of flavor and a smooth texture. Put this on your “keeper” list.

This recipe will serve 4-6 people who will have new faith in peeling asparagus– give it a shot!

Ingredients for Asparagus with Balsamic Tomatoes:

1 pound asparagus, peeled lightly and trimmed
1-pint grape tomatoes, cut in half
1/2 cup red onion, sliced
2 tablespoon extra-virgin olive oil
2-3 garlic cloves, chopped
3 tablespoon balsamic vinegar
1 teaspoon kosher salt, plus 2 tablespoons set aside
1/2 teaspoon freshly ground black pepper
Juice and zest of 1/2 lemon
4 tablespoons ricotta cheese

Preheat oven to 425 degrees F.

Combine tomatoes, onions, olive oil, garlic, lemon juice and zest, balsamic vinegar, salt, and pepper in a medium-size bowl.

Line a baking pan with parchment paper.

Place tomato mix onto baking pan, making sure they are laid out in a single layer. I like to place them “cut side up”.

Place in oven to roast for 20 to 25 minutes.

Bring a medium-size pot with water to boil.

Add 2 tablespoons of salt to the water.

Prepare a bowl of ice water.

Place asparagus in the pot and cook for 2 minutes (any longer and you will have mushy asparagus); the asparagus should be bright, beautiful green.

Drain asparagus and drop into a bowl of ice water to stop cooking.

Drain again, and let asparagus come to room temperature.

Arrange asparagus and tomatoes on a serving platter.

Sprinkle with cheese.

Serve warm or room temperature.

It’s that simple.

French Cheesecake

May. 31
2021

Now that the restrictions for covid are lifted a bit, there are so many things I look forward to doing. Before the pandemic, each year my family would take a vacation to someplace we had never been. I did not travel as a child, so I wanted my sons to understand that there are places in the world where people live differently than they do.

Travel helps young kids in trying new things and saying “yes” to new experiences. Riding an elephant, sledding in snow, zip lining in the jungle, and camping in the desert are all new experiences that my kids have loved trying. Travel opens up endless possibilities in their tiny minds, and they become open and used to trying new things, even when they’re timid or unsure.

Traveling has an added bonus of helping to teach geography to kids. They are interested in finding their destination on a map, looking at flags, learning the capitals, and visiting famous monuments of the different countries they visit. These are life skills that will serve them well as adults traveling with their own families and friends.

My favorite part of traveling is getting to taste all the different types of food from around the world. Of course, for my older son, who was a very picky eater, this was eye opening. Instead of chicken nuggets or pizza, he had to look at a menu and choose from a variety of foods that were way out of his repertoire. My younger son, however, was eager to try everything available. Nature versus nurture, I suppose.

The best part of traveling with my kids was watching them learn for the first time. Seeing their faces light up as they take in the scenery, learn the history, or try something new is such a joy. My children’s curiosity, imagination, and sense of adventure opened up so many wonderful things that took them well beyond their small world at home. It helped them become more adaptable and flexible. It taught them that people may look different, but we are all the same. Diversity is something to be respected and celebrated.

Even though they are adults now, we will still plan trips as a family. There is so much world out there for us to see, and they are as hungry for those experiences as we are. I am more hopeful each day that we will get past this stage of staying in place and are able to get out and interact with the world once again.

But before I do, I’m going to try my best to bring the delights of the world into my home, and hopefully yours too. This French cheesecake is simply delicious. It is such a nice, but different take on cheesecake. Of course, the French are famous for their cheese, so it only makes sense that they would add another cheese to make it even better–the addition of the brie brings on another depth of flavor to ordinary cheesecake (which is just a good by itself, don’t get me wrong here). The two cheeses, along with the eggs, ensure a luscious, creamy filling that is deliciousness in every bite. The raspberries (you can use any fruit of your preference) are a welcomed sweetness that make this cake perfection.

This cake is courtesy of Delish and will serve 8 people on a mental vacation to a French cafe.

Ingredients for French Cheesecake:

For the Crust:

⅓ cup Sugar
6 T Butter
1 tsp Vanilla Extract
1 cup All Purpose Flour

For the Filling:

16 oz Light Cream Cheese
8 oz Camembert Cheese or 8 oz Brie Cheese
½ cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 cup Fresh Raspberries (optional)

Preheat oven to 350F.

Make the Crust:

Beat sugar and butter with an electric mixer until smooth.

Add vanilla.

Mix in flour until crumbly.

Press on bottom and 1 inch up the sides of a 9-inch springform pan.

Prick all over with a fork.

Bake 13 to 15 minutes or until set and golden.

Let cool before filling.

Make the Filling:

Beat cream cheese and sugar with an electric mixer in a large mixing bowl until light and smooth.

Add eggs one at a time, mixing well on low speed after each addition.

Remove rind from Camembert and break into 1/2-inch pieces.

Add to cheese mixture.

Stir in vanilla.

Filling will be lumpy.

Pour filling into crust.

Place pan on a baking sheet; bake 25 minutes or until cake is almost set.

Run a knife around rim of pan to loosen cheesecake.

Let cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.

To serve, remove springform side.

Slice and garnish with fresh raspberries, or any fruit of your choice, if desired.

It’s that simple!

Happy Memorial Day!

Rustic Honey Cake

May. 27
2021

I don’t know about you, but I am so looking forward to the summer. This past year has been a long one and I am hearing about so many people with so many problems. Many have had covid with devastating aftereffects. Some of us have lost loved ones, and most of us are just not ourselves, maybe feeling a little depressed dispirited.

How can we lift ourselves after such a crazy year? The answer is certainly not a simple one and not as easy as taking a shower or washing our hands. But there are some things we can do to help improve our moods. Here are a few ideas if you feel down:

Double down on your exercise. I know there are a million excuses not to exercise. Don’t give in, and make exercise a priority. Even if you can only dedicate ten minute to exercise, that adds up quickly over the course of a few months. Going for a walk or run is so beneficial for you in every way. Gretchen Rubin, author of numerous books including “The Happiness Project” and host of the weekly podcast “Happier with Gretchen Rubin,” says that the first step in boosting happiness is to take care of your body. “Your physical experience will always influence your emotional experience,” she says. “And exercise is the magical elixir of life.” Even light yoga can do the trick, she says, adding: “Research shows that even a 12-minute walk is sufficient to create an upbeat, happy mood.” I’m sure you can find that time in your day somewhere!

Connect with people. It is important to maintain our social relationships with friends and loved ones during this economic downturn. My favorite is a good old-fashioned phone call. Hearing people’s voices and speaking to them will definitely lift your spirits. During this past year, I made sure to stay in touch with everyone, especially my elderly aunts and uncles. Not only does it make me feel better, but it will help to make them feel better as well. Since we are not hugging and kissing like we were, hearing a familiar voice may be the next best thing.

Utilize social media. I have subscribed to a couple of different workout sites this year, trying things I would never have done before. There are so many different choices, no matter what your exercise preference or living situation! From yoga to Zumba to live-stream concerts or music, the internet is a perfect place for you to find something that will make you feel good and accomplished.

Finally, find something that makes you laugh. This can be a new baby, a pet, TV show, or podcast. A little laughter goes a long way for positive mental health. Certainly, you should not take yourself too seriously, so laugh at your mistakes too! Your upbeat mood may catch on, and you may find yourself a little happier than you were a minute ago.

Or, you can cook! Like this delicious honey cake that is so simple to make and wonderful to eat. This cake bakes up to a delightful treat that will surely put a smile on your face. The yogurt and eggs make this cake moist and satisfying. The honey brings a fragrant sweetness, and the vanilla adds savory goodness. Top it off with some of your favorite fruits and you have happiness in every bite. Perfect for anytime of the day or night.

This recipe is courtesy of a Taste of Home and will serve 12 people who will be all smiles after a taste of this delightful treat.

Ingredients for Rustic Honey Cake:

1/2 cup butter, softened
1 cup honey
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Assorted fresh fruit and additional honey
Chopped pistachios, optional

Preheat oven to 350°. Grease a 9-in. cast-iron skillet.

In a large bowl, beat butter and honey until blended.

Add eggs, 1 at a time, beating well after each addition.

Beat in yogurt and vanilla.

In another bowl, whisk flour, baking powder and salt.

Add to butter mixture.

Transfer batter to prepared skillet.

Bake until a toothpick inserted in center comes out clean, 30-35 minutes.

Cool completely in pan on a wire rack.

Serve with fruit, additional honey and, if desired, chopped pistachios.

Freeze option:

Securely wrap cooled cake in foil; freeze.

To use, thaw at room temperature and top as directed.

It’s that simple!

Roasted Mushroom, Spinach and Ricotta Tart

May. 24
2021

I am often asked about what inspired me to cook. As with many things, it started as a necessity before turning into a passion. When I first got married, I knew nothing about cooking. For the first five years of our marriage, we lived in New York City. I was working as a full time Speech Pathologist, had a private practice on the side, and I was an aerobics instructor. Finding time to cook was obviously a challenge, so every night for five years, we ate out.

When I had my son, we moved to Florida and life became very different. I was still working full time, but we could not go out every night with an infant. So I began cooking simple meals, and, as many women do, I turned to my mother, who gifted me many of the recipes I use to this day.

When we moved back north, I began hosting many of the holidays. Looking for more variety, I bought cookbooks (and actually used them!). I soon found that I did indeed have a passion for cooking. Cutting up vegetables became my “good place.” My mind was focused on what I was doing, and I found it cathartic. I had never shown an interest in it when I was younger, so you can imagine my mother’s amazement. She loved coming to me for the holidays just to taste the meals I prepared, and she was very proud of my newly acquired skills.

Through all this, I found it helpful to have flexible recipes– ones that can be used for everyday cooking, or for special occasions. This tart is one of them. Do not be intimidated by all the ingredients. Set up your “mise en place” and all will be well. This dish is full of cheesy goodness–perfect for a delicious side dish. The mushrooms and spinach add fresh, savory flavor and texture. It all combines to make a scrumptious tart with a beautiful presentation. This is a “must try” for sure.

This recipe will serve 6 to 8 people who will want to come back for more at your next gathering.

Ingredients for Roasted Mushroom, Spinach and Ricotta Tart:

Nonstick cooking spray
1 package frozen pie crust, thawed
2/3 cup ricotta cheese
2 eggs
1/4 cup fresh basil leaves
3/4 cup grated Parmesan cheese
3 (6-ounce) packages assorted fresh mushrooms, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) package fresh spinach
1/4 cup good white wine

Preheat oven to 450°F.

Coat a 9-inch pie plate with cooking spray; set aside.

Transfer pie crust to the prepared pie plate; press evenly onto bottom and sides.

Prick bottom a few times with a fork.

Bake for 10 minutes.

Cool on a wire rack.

Make the filling:

Using a food processor combine ricotta cheese, eggs, basil, 1/2 cup of the Parmesan cheese.

Cover and process until smooth.

Set aside.

Make the topping:

In a large roasting pan combine mushrooms, 1 tablespoon oil, salt and pepper. Roast about 25 minutes or until mushroom liquid is nearly evaporated, stirring twice.

Stir in spinach and white wine.

Roast about 10 minutes more or until the white wine is nearly evaporated, stirring once after first five minutes.

Remove from oven.

Reduce oven temperature to 375°F.

Assemble tart:

Spread filling in the bottom of the baked pastry shell.

Top with mushroom mixture and the remaining 1/4 cup Parmesan cheese, (or more of course!)

Bake for 25 to 30 minutes or just until filling is set. Let stand for 15 minutes before serving.

It’s that simple!

Macy

Apple and Nut Butter Pastry Tarts

May. 20
2021

Like most people, my husband and I have not traveled far from our home in over a year. My husband’s birthday and mine are just1 month apart, and we are the same age. Two years ago, we struggled for what to do for our big birthday year (I won’t tell you which one). We finally agreed that we should travel to Israel– neither of us have been there, and we’ve heard wonderful things.

After we decided to make the long trip, we hosted a small party with relatives and good friends. I did not want a party, but my husband insisted and I’m glad he did. We had a beautiful celebration with our closest friends and family, and despite all my complaining, the party was a great success. Everything went smoothly and I ended up delighted that we (well, mostly it was my doing the work) pulled it off.

Then COVID, happened and our trip to Israel got cancelled. As you know, travel is on hold for the time being and I’m so sad. Oh how I do miss traveling! Going to other places helps to expand your mind and experience a little bit of the lives of others around the globe. Whenever we get to a different country, I always ask the driver to take us somewhere authentic for lunch or dinner; someplace that he would go with his family. Visit enough of these authentic little restaurants and you start to realize the true diversity of ways of life and understand that your lifestyle isn’t the only way to live.

While we’re grateful for our virtual ability to see the rest of the world right now, we’re definitely dreaming of hitting the road again as soon as it’s safe to do so. One of the best things about traveling is unashamedly eating anything and everything you can’t get back home. Food is a great way of understanding and connecting with other cultures, as are local art and music.

As you meet different people, have new experiences, and visit foreign places, the reality of these things shatter any preconceived ideas you might have had before. You’ll see people as people just like you and yet so different, but based on geography, they live differently. Take care to indulge your curiosity, and you’ll discover that there’s more to famous cities than their well-known sights. The challenges of a foreign language, the kindness of strangers, and the beauty and diversity of the natural world will only make you more open to and accepting of different ways of thinking and being.

Most important are the memories made while traveling. I think back to the train rides I took throughout Europe, sampling the food and cultures along the way. Your travel experiences will always be with you, and when you need a pick-me-up, they can be a valuable resource for reminding yourself how good life can be.

Luckily, we have some destination weddings that we have been invited to, and I look forward to going. While I am a little anxious, I know it is time to get back out there, and now we have something in our future that will be fun and a learning experience at the same time.

In the meantime, this is one treat that I know you all will want to make, especially since these can be made ahead of time. I have been on a peanut butter craze, so this is one perfect treat I just had to make. The two different nut butters ensure that these treats are moist and full of nutty goodness. It is housed in a puff pastry (no having to make your own dough!) that is brushed with egg wash that makes these tarts a beautiful golden brown– perfect for a photo op!

This recipe is courtesy of Epicurious and will make 8 gorgeous little tarts.

Ingredients for Apple and Nut Butter Pastry Tarts:

1 sheet frozen puff pasty, thawed
All-purpose flour (for surface)
4 tablespoons peanut or other nut butter
4 tablespoons apple butter
1 pound firm baking apples (about 2 large), peeled, cored, sliced into 1/2-inch wedges
1/4 cup chopped salted, roasted peanuts or other nut
2 tablespoons unsalted butter, cut into pieces
Sugar (for sprinkling)
1 large egg

Preheat oven to 425°F.

Roll out puff pastry on a lightly floured surface into a long rectangle.

Cut in half crosswise (halves should be almost square). Transfer to a parchment-lined rimmed baking sheet; prick with a fork in several places.

Using a small offset spatula, spread 2 Tbsp peanut butter in the center of each half to make a 5″ round, then spread 2 Tbsp apple butter over top of each nut-butter round.