Penne With Roasted Cherry Tomatoes

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This blog has become a journal of cooking recipes and tips. I initially started this blog so that my nieces would have my recipes when they needed them. I included a lot of recipes that their mother gave me so they have those as well. Shelley, their  mother and my sister-in-law, is an amazing cook and baker. She keeps a detailed journal of all of her recipes and her mother’s recipes to hand down to her girls. I have made so many of her recipes, now the girls have them at their fingertips. 

In all the years I have been cooking, I have learned that mistakes are just as important as successes. They are both important when you are going through the process. Remember, no matter how long you do something, whether professionally or at home, there is always something to be learned. My sister-in-law and her girls always come the day before Thanksgiving and we cook and laugh while preparing the next day’s feast.

This recipe calls for roasting the tomatoes, which is why I chose it. There are usually three reasons to roast tomatoes. One, because it is the end of the tomato season, you might have a gazillion of them and need to use them before they go bad. Two, they may be low on sweetness and flavor, and roasting them will bring all the sweetness back. Three, you just have to roast them, because they are just that amazing to eat. This is one recipe I would have put on my menu for Thanksgiving.

The roasted tomatoes in this dish become so caramelized and sweet, it is almost addicting. The heat simply concentrates the sugars and flavor in this fruit (you know tomatoes are a fruit, right?). They become wickedly delicious, and every bite is a mouthful of pure joy. In this recipe, they are paired with pasta. If you chose a pasta with little ridges in them, the pasta will pick up the juices of the tomatoes which makes this dish perfect and savory in every way.  Add small pieces of mozzarella for even more cheesy goodness.

This recipe is my own and makes a beautiful bowl to serve 4 to 6 lucky people.

Ingredients for Penne with Roasted Cherry Tomatoes:

2 pints small cherry tomatoes, halved
⅓ cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
2 garlic cloves, chopped
1 teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
¼ cup freshly grated Parmesan-Reggiano, plus more for serving
1/2 cup mozzarella, shredded
3/4 cups panko bread crumbs
½ pound penne pasta (preferably the kind with ridges)

Preheat oven to 350 degrees.

Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up.

Pour oil on top, season with salt and pepper.

Place in oven and roast for 15 minutes.

Remove from oven, and sprinkle cheese and bread crumbs on top.

Bake until cheese has melted, about 10 to 15 minutes.

Meanwhile, bring a large pot of water to a boil.

Season with enough sea salt so that water tastes mildly of salt.

When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center).

Scoop out about a cup of pasta water and reserve.

Drain pasta and add to casserole.

Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat.

Taste and adjust seasoning.

If it is dry, add a little reserved pasta water.

Serve, passing more grated cheese at the table.

It’s that simple!

 

Sunset at the beach

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Gooey Butter Cake Bars

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My niece, Leslie, spent quite a few years living in Switzerland. It was a difficult time for her and her mother, Shelley. They are very close, and being so far away from each other was hard. Leslie and her husband, David, had two children while living in Switzerland, and Shelley missed them desperately. She skyped twice a day, reading stories to the kids or just watching them while they played. This worked well, as both kids got to know their grandparents, despite the physical distance between them.

I went to visit them frequently. My family and I would meet them to ski,  which was an unbelievable experience in the most beautiful mountain terrain. I do not ski, so I had the greatest pleasure of my life–babysitting the children while everybody went skiing. I learned that life is very different in Switzerland. 

Everything in Switzerland is top quality. The streets are immaculate, there isn’t a lot of crime, and there are almost no homeless people.  In fact, there is no child crime at all in Switzerland. I was amazed that mothers would leave their children sleeping in their carriage outside their apartments, unattended while they went upstairs to catch up on chores. We would never do that here!

The trains are beautiful and will take you anywhere in Europe. You can pinpoint almost any location and get there by public transportation. Switzerland is divided into three different sections, and depending on which country you are closest to, you will speak a different language. For example, the people in the region that borders Italy will speak Italian, ditto with the area near France and Germany.  Each of those also has a different and unique Swiss accent and dialect, and it can be quite hard even for native French speakers to understand Swiss French.  Imagine that!

There is also a wealth of food.  Chocolate, pastries, cheese, fondue, beer, wine, and lots of local foods, all covered with melted cheese.  I wouldn’t say the food there is that great in general, but the high-end restaurants are very good and a pleasure to eat at. The Swiss don’t eat a lot of processed food, but people eat seasonally and locally. That’s not because it’s trendy like it is at home – that’s just how they eat. Everything you buy is fresh, there are no big supermarkets, just small ones that people frequent on a daily basis to buy food to prepare each night.

When my niece and her husband and kids moved back to the United States, my niece was petrified. Life here is different, you cannot leave your kids alone for a second, and the pace is much faster. In Switzerland, they value their free time and have fewer work hours as a result. But I do think my niece is grateful for big stores like Bed, Bath and Beyond, Home Goods, and Target. There is something to be said for stocking up on items and not having to go out and buy it every time you need it.

So, while their desserts and chocolates win over ours anytime, here is a nice treat you can make and be proud of. These delicious bars are made up of three layers: the nice buttery crust, a middle layer that is full of custardy goodness and a delectable, chewy, meringue-like top. The cheese, eggs, and butter ensure a smooth, pudding-like consistency, and the salt balances out the bar’s sweet filling. When baked, this layer is transformed into gooey deliciousness and forms a pretty crackled top. This is perfect for breakfast, a snack, or dessert or just because you feel like it. 

This recipe is courtesy of Cook’s Country and will satisfy the sweet tooth of 10 to 12 lucky people.

Ingredients for Gooey Butter Cake Bars:

2 1/2 cups (12 1/2 ounces) all-purpose flour
3/4 cup (3 ounces) confectioners’ sugar
3/4 teaspoon salt
12 tablespoons unsalted butter , melted

For the Filling:

8 ounces cream cheese, softened
8 tablespoons unsalted butter , softened
4 cups (1 pound) confectioners’ sugar, plus extra for dusting
2 large eggs plus 2 large yolks
2 tablespoons vanilla extract
1/4 teaspoon salt

Preheat the oven to 350ºF.

Line a 9×13-inch metal baking pan with tin foil, making sure to have it hang over the sides.

Grease with oil spray.

Set aside.

Make the Crust:

Combine the flour, sugar and salt in a medium bowl.

Stir in the melted butter with a rubber spatula until evenly moistened.

Crumble the dough evenly over the prepared pan.

Using the bottom of a measuring cup, gently press the dough into the bottom of the pan.

Poke the dough all over with the tines of a fork, about 20 times.

Place in the preheated oven and bake for about 20 minutes, or until the crust is a light golden brown.

Transfer to a cooling rack and let cool completely before filling, about 30 minutes.

Maintain the oven temperature while it cools

Make the filling:

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter.

Mix on medium speed until combined.

With the mixer running on low speed, pour in the sugar and beat until fully combined, about 1 minute.

Scrape down the sides of the bowl and increase the speed to medium-high and beat until fluffy, about 2-3 minutes.

Reduce the speed to low and mix in the eggs and yolks, one at a time, mixing well between additions.

Mix in the vanilla extract and salt and mix until combined, about 30 seconds.

Scrape down the sides of the bowl and increase the speed to medium-high and beat until light and fluffy, about 2 minutes.

Spread the filling over the cooled crust in an even layer.

Gently tap the pan on the counter to release any air bubbles then place in the oven and bake about 30 minutes until golden brown and the edges have cracked, and the center just jiggles when gently shaken.

Transfer the pan to a cooling rack and let cool completely.

Once the bars have cooled completely, carefully remove the bars by lifting the tinfoil up.

Place on a cutting board and slice the bars into 12 pieces.

Dust with confectioners’ sugar and serve.

Store any leftovers in an air-tight container at room temperature up to 3-4 days.

It’s that simple!

 

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Skillet-Toasted Gnocchi with Peas

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It seems that every day, we hear about something negative.  News cycles latch onto the collective sorrow and hurt of the past year (or the past week), and spread it far and wide.  In light of this, I would like to highlight one special person who has brought many a smile to my face: my aunt Esther.  Esther, who is my mother’s sister, just turned 90 (congratulations!), is sweet as sugar, and has such a wonderful attitude toward life.

There were eight sisters and brothers in my mother’s family, and all of them had a tough childhood. As a result, they tended to have more severe personalities as adults. I remember going to holidays at my aunt Esther’s home, where we would all gather together. As children (and there were 20 of us cousins), we were not allowed to speak during the holiday service, or when one of the grown-ups were talking. Our Passover seders were very long, and most of us had quite a hard time sitting quietly for so long during the service, which was in Hebrew and Yiddish, which none of us understood. 

My older cousins tried to make the most of it. One year, they brought comic books and put them inside their  prayer books to make it look like they were following along. Oh boy, when they got caught, there were big problems!  Even still, that never stopped them from trying each year to do something that would help them get through the long service. 

Aunt Esther was always the one with a smile on her face and love in her heart. Her laugh rings through the house. You always knew when she entered the room, because she would always say something that made everyone laugh. She still does to this day. Right before the covid lockdown, she had aortic heart valve replacement surgery. Immediately after the surgery, she went to a nursing home for rehab. When they began to lock down the nursing homes, she begged her daughter to come and take her home, because she was stuck in a very small room with a roommate, and she was not getting the therapy she needed. My cousin took her home and she began her long recovery among family. 

Despite these hardships, nothing gets her down. She is always positive and when you visit her, she is pleasant and upbeat. Unfortunately, she suffered a fall a few weeks ago and needed surgery on her elbow. She is recovering from that now, and you never hear a word of complaint out of her. When she sees you, a big smile lights up her face and you just want to hug her. She loves all her nieces and nephews, and shows such deep caring and interest in their lives. 

I only hope that as I begin to get older, I inherit her positive attitude. It would have been easy for her to get into a negative mindframe, but she never did. Her positive attitude gives her the tools she needs to cope with life’s trials, and focus on all the good things instead of the bad. She is the most lovable person and such a joy to be with. If only all of us could face life like that!

Aunt Esther is one of my biggest fans. She loves to read my recipes and learn about the things I cook. She doesn’t cook a lick, but enjoys hearing about the process and professes that one day she will prepare one of my recipes.

Though she might not prepare it herself, this is one recipe that I know she will love. Potato gnocchi is a great alternative to pasta and even better when you toast it up in a pan. Toasting it is the way to go when you buy it ready made from the store. Boiling it according to the package directions does not add much of anything to the gnocchi, but toasting it gives it a caramelized, nutty flavor that goes with any spice that you choose to use. The garlic, parsley, and thyme add savory goodness, and the lemon gives it just the right amount of tang. Cooking them in chicken broth adds a deep, rich flavor, and a nice color. The peas are the star of this side dish, giving it a springtime finish with bursts of flavor in every bite. Topping it off with Parmesan cheese brings this dish to perfection.

This recipe is courtesy of Southern Living and will serve 6 people who will light up like my aunt Esther.

Ingredients for Skillet-Toasted Gnocchi with Peas:

1/4 cup salted butter, divided
1 (16-oz.) package potato gnocchi
1 tablespoon minced garlic (about 1 large garlic clove)
2 teaspoons chopped fresh thyme
1 1/2 cups reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 (10-oz.) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
2 ounces Parmesan cheese, grated (about 1/2 cup)

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes.

Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute.

Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes.

Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute.

Top with Parmesan, and serve immediately.

It’s that simple!

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Brussels Sprouts with Bacon Vinaigrette

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When we bought our beach house, I knew that we would be hosting many guests. I have a big family, and we have some close friends too, so I began to decorate the house in a way that would make all our guests feel welcome in our home.

Year after year, my family went on a beach vacation to the same beach and hotel. The hotel was right on the beach, so it was convenient to wake up every morning, grab our towels, and get to the beach as soon as we can. We fell in love with all the little beach towns around the area as well. There are beautiful farms that have stands where we can buy fresh produce, unbelievable home-baked pastries, and the freshest fish you could imagine. Of course, at the time, I was not able to cook in the small kitchen we had in our condo. I could only dream of having the equipment I needed to make my family a home-cooked meal with all the fresh ingredients available to us.

When we purchased our home, I wanted to make it a place where everyone felt at ease. Aa a host, I wanted to make sure guests got a good night sleep, so one of the first things I did was to buy beds with a good mattress that would last for years. The mattresses were the first things I bought, and judging from the people who slept on them, it was money well spent. I made sure that each bed was properly fitted with nice sheets and pillows to make the beds look inviting. I have cheerful pillows that say things like “relax, life is better at the beach” and “live life simple” on each bed to remind our guests what beach life is all about. Each room has a clock, and good blinds so folks can sleep in if they wish. There are also nightstands, full length mirrors, and lots of storage space for personal belongings. 

I also changed all the shower heads (what a difference this can make!), put out good towels, and found pretty shower curtains to make the bathrooms look clean and put together. I stock fresh soap, shampoo, and conditioner, and I have diffusers to ensure the bathrooms smell as clean as they are. Each also has a hair blower, shower cap, and bathrobe for my guests to use. 

The minute my guest arrive, preparation stops and I go into hostess mode. I want to make my guests feel comfortable no matter what happens. Things may go wrong, like a bath disaster or a food disaster, but you must take things lightly. Be like a duck– paddle like heck underwater, but let others see you glide effortlessly across the water.  Most importantly, we just remember to laugh and not take slip ups too seriously. If you set the mood to have a good time in spite of any mishaps, so will your guests, and that is what is most important.

On to the dish of the day. I thought it would be good to lighten things up as we come into spring, and beach weather is soon upon us. This very light salad is the perfect dish to open a meal. The Brussels sprouts, when they are cleaned up of any outer leaves, are very sweet and do not need to be cooked to be delicious. The bacon, of course, packs this dish with delectable flavor and salty deliciousness– how could you not love that? The onions are delicately cooked, adding texture and additional sweetness and tang. The apples are also a wonderful addition, giving this dish a nice crunch and sweet flavor. The dressing compliments this dish, with the honey and Dijon mustard adding a nice bouquet of sweet and tangy goodness.  Truly something for everybody in this salad.

This dish is courtesy of A Taste of Home and will serve 12 people who will enjoy this healthy dish after a day at the beach.

Brussels sprouts with Bacon Vinaigrette:

3 pounds fresh Brussels sprouts
10 bacon strips, chopped
1 medium red onion, halved and thinly sliced
2/3 cup white wine vinegar
1/3 cup honey
1/4 cup Dijon mustard
2 medium apples, thinly sliced

Trim Brussels sprouts.

Using the slicing blade on a food processor or a knife, thinly slice sprouts.

Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.

Remove with a slotted spoon; drain on paper towels.

Discard drippings, reserving 1/4 cup in pan.

Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes.

Stir in vinegar, honey and mustard.

Cook and stir 1 minute.

Drizzle with onion mixture; toss to coat.

Add bacon and apples to Brussels sprouts.

Refrigerate at least 3 hours before serving.

It’s that Simple!

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Peanut Butter No-Bake Cookies

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Many of my friends would rather go out to eat or order in than to cook for themselves. I personally think it is easier to throw a chicken in the oven, rather than figure out the kind of food we all want to eat and where to go– what a hassle that all is!  Especially with the concern around COVID-19, it’s so much easier. Let’s see if I can convince you too. 

First, cooking saves you money. Eating simple, homemade food is much cheaper than eating at a restaurant. Even purchasing processed food at the grocery store will cost you more than cooking from scratch.  You can do cost-effective planning, like eating seasonal vegetables that are cheap and fresh, choosing cuts of meat that are on sale, and making larger portions so you will have leftovers. Most families (mine included) love leftovers!

Second, you know exactly what is going into your food. When I go to a restaurant, I ask a million questions about the preparation of the dish and what ingredients they use. Cooking at home will ensure that you have control of the sugar, oils, and salt in your food.

Third, cooking keeps you healthy. Let’s face it, with all the work that goes into deep frying, you probably will not be making french fries at home. You will choose something easier, with simple ingredients that will help you maintain a healthy lifestyle– like baking your potatoes instead!

Finally, cooking at home brings the family together in a comfortable, healthy environment. This is truly the most important aspect about cooking at eating at home.  Time in the kitchen and around the table strengthens family bonds, gets everyone to talk and just be together (and you know I’m all about that).

This is one healthy snack you can make for your family, and there is no actual cooking involved. The different sugars make these a sweet little bite, but not so sweet that they’re overpowering. The peanut butter and milk add creamy goodness and the vanilla is the savory touch that these cookies need. The oats give them a nice crunch texture and the salt allows the flavors to shine and brings an elevated taste. Perfect for breakfast, snack or pick-me-up any time of the day.

This recipe is courtesy of  Delish and will make 2 dozen cookies for people who will totally dig this special little cookie.

Ingredients for Peanut Butter No Bake Cookies:

1 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, cut into cubes
1/2 cup milk
1 cup smooth peanut butter
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 1/2 cup old-fashioned oats

Line a large baking sheet with parchment paper.

In a medium saucepan over medium heat, combine sugars, butter, and milk.

Bring mixture to a boil and boil 1 minute.

Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats.

Drop tablespoonful’s of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.

It’s that simple!

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