Every now and then I am pleased to find a recipe that is truly unique. This is definitely one of them.

I wanted to blog a recipe by Ottolenghi because I love his recipes, but do not get to make them as often as I would like. I actually found this recipe while scrolling on my phone, which does not happen so often. I thought I sent the recipe to myself, but apparently I did not (not unusual for me). Now I had all the ingredients, but no recipe! 

Since I own all his cookbooks, I took to my collection and began searching through their indexes. The first book, no recipe, and the same with the second book. I thought it must have been in the last and final book but alas, no recipe there either. I thought I had overlooked it and even went through them all again.

Next, I checked online and sure enough, I had all of his cookbooks. Now you’re probably wondering why I didn’t look up the recipe online. I finally did, and Epicurious and Bon Appetit both had the recipe on their websites. I found it very strange that neither of them named the author. 

I opened up a fellow food blogger’s page who had made this recipe as well. It wasn’t until that moment I realized that this was not Ottolenghi’s recipe at all. It was Bon Appetit’s. I still to this day do not understand how I typed in Ottolenghi’s recipes and came up with this one. But (sigh) this kinda stuff happens to me all the time.

This dish is so extraordinary in so many ways due to its unconventional pairing of ingredients. I wouldn’t call it a bread pudding, but I can see how it kind of is one. It is more of a side dish than a breakfast or dessert. The broccoli rabe is first cooked with the garlic and red pepper flakes. The pancetta tops it all off with a nice crunch and makes it much more savory. It is so simple to make and I just know you are going to love it. My obsession with bread pudding continues.

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This recipe is courtesy of Bon Appetit and will serve 4-6 people who will adore this perfectly satisfying side dish.

Ingredients for Parmesan Bread Pudding:

1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt (plus more)
1/2 teaspoon freshly ground black pepper (plus more)
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (I used a little more, because why not?)

Preheat oven to 350°F. 

Heat oil in a large skillet over medium-heat.

Add garlic and red pepper flakes.

Stir until garlic is softened, about 30 seconds.

Add broccoli rabe & season with salt and pepper.

Cook, tossing until wilted, about 2 minutes, let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl to blend.

Add broccoli rabe mixture, bread, and 1/2 cup Parmesan, toss to combine.

Transfer to a 1 1/2 quart baking dish. 

Top with pancetta and remaining Parmesan.

Bake pudding until puffed, browned in spots and set in the center, 45-55 minutes.

It’s that simple!

My long, exciting wait for my niece Lara’s wedding is coming to an end! Her wedding is this weekend in Miami, so it is kind of like a destination wedding. I still have all my packing to do, and I wonder how in the world I can get my clothes there without wrinkling. All these pre-destination worries aside, I know everything will be amazing.

As I mentioned, I have been going with Lara to all of her dress fittings because her Mom lives in Miami. I tear up with love every time I see her in her dress. Of course, I went over every single detail to ensure the dress was perfect. I was so proud to be with her in this very intimate process. And so excited to see all of her hard work come together at the beautiful ceremony.

All weddings are so special, full of love, happiness, laughter and unexpected moments. For my niece and her soon-to-be husband, this will be especially true. As you can see in my Thanksgiving pictures we have a very large family and that isn’t nearly half of them. My sister-in-law also has a very large family. I know people roll their eyes when they hear about these way-to-big weddings.  Often, they are not warm and affectionate. This one will be different. My sister-in-law made sure that Lara is very close to both sides of the family, cousins included. This means that just like at her older sister’s wedding, the love and intimacy of the event will be palpable. Everyone will be on the dance floor dancing the hora. My brother will have to have the band stay overtime because no one will want to leave. Especially me. My brother’s daughters are like my own and I cherish my relationship with them dearly.

So, as I eagerly anticipate the wedding, I have been cooking up a storm before I go, so I can easily post while I am there. I had some butternut squash in the fridge that desperately needed to be used. I could easily have roasted it, but wanted to try something different. This gratin is surprisingly light because I used a good amount of eggs in it. The mayonnaise adds a little bit of tangy surprise and the panko gives it a nice texture. Of course, the cheeses make this dish rich with flavor and deliciousness. It makes a beautiful presentation and I think it would be a crowd pleaser.

This dish will serve 4 to 6 people and will squash their expectations of home-made dinners.

Ingredients for Butternut Squash Gratin:

3 cups butternut squash, cut into 3/4-inch chunks
1 1/2 cup sweet onion, finely chopped
2 cloves garlic, chopped
1 tablespoon olive oil
4 eggs
3-4 tablespoons good mayonnaise, such as Duke’s
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cups gruyere, grated
3/4 cups Parmesan cheese, grated and divided
1 cup Panko crumbs

Preheat oven to 350°.

Butter an 8-inch baking dish.

Place butternut squash on a medium-size pan and cover with water to boil.

Reduce heat to simmer and cook squash for 15 minutes or until tender.

Heat oil in a medium-sized saucepan over medium heat.

Add onion and cook until the onions are softened.

In a medium-sized bowl, beat eggs salt, pepper and mayonnaise together.

Add 1/2 cup Parmesan cheese, 1/4 cup gruyere, and panko crumbs.

Add the onion, garlic, and squash.

Pour into baking pan.

Sprinkle with remaining Parmesan and Gruyere cheese.

Bake for 1 hour.

Cheese should be slightly browned.

Serve hot.

It’s that simple!

Need some more tips to enhance your cooking skills? Here are a few I find very useful.

Always have a garbage pail or garbage bowl near you. This makes the prepping process go faster and your excess won’t be sitting on the counter taking up room. Just place the waste in the can or bowl and voila! More clean space to cook on.

Always clean as you go. It is more efficient and creates more of a stress-free environment.

Change your kitchen sponges often. I always have a new one close by so I can toss the old one when I need to.

Use parchment paper. It is so versatile! Roast your veggies on it or line your baking pans with it to help make for a faster and easier clean-up. You won’t have to worry about your baked goods sticking to the pan, and everyone has encountered that once or twice.

Find the largest mixing bowl you can. I have a huge one, and it makes mixing anything, from salads to meatloaf so much easier.

Place a damp kitchen towel or damp paper towel under your cutting board to prevent it from slipping.

Buy some hand towels on sale and use them as your kitchen towels. They are much more absorbent and makes drying dishes quick and easy.

And always, always do your mise en place before you start cooking. This is gathering and preparing all the ingredients your recipe calls for before you begin cooking.

Put these tips to use when you try this recipe! Prepare and measure all the ingredients before you begin to prepare the tart. You will be less intimidated by all of them if you do.

This outrageously good tart is simple enough for a Sunday brunch and elegant enough to make for a holiday dish! There is ooey-gooey cheese in every bite. The bacon takes the flavor up to a whole new level of delish. The onions and herbs combine beautifully to make this one of the best tarts you will ever have.

This recipe will serve 8 people who will be over the moon with the sensational flavor.

Ingredients for Onion Tart with Bacon and Ricotta:

1 sheet frozen puff pastry
2 extra-large egg yolks, seperated
3 tablespoons extra-virgin olive oil,
6 strips bacon, cut into small squares
1 1/4 cups white onion, thinly sliced
1 1/4 cups red onion, thinly sliced
1/2 cup whole milk ricotta
1/4 cup crème fraiche
1/4 pound Gruyere, thinly sliced
1 tablespoon fresh thyme
6 chives, cut into small pieces
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Preheat the oven to 400°.

Defrost the puff pastry by putting in the refrigerator for 1/2 an hour.

Unroll the puff pastry and using a knife, thinly score the outer edge of the pastry, about 1/4 inch from the edge.

Mix one of the egg yolks with 1 teaspoon of water.

Brush the outside of the border (between the knife score and the edge) with the egg wash.

Place the puff pastry in the freezer until you are ready to use it.

Slice the bacon into neat little squares.

Heat a heavy bottom pan or skillet with 2 tablespoons of olive oil over medium-high heat.

Add the bacon and sauté until bacon is lightly crisp but still tender on the inside.

Place the onions, thyme, and parsley in the pan.

Season with salt and pepper.

Cook until the onions are slightly wilted, about 4 to 5 minutes. 

Remove them from the pan and let them cool.

Using a small food processor, place the ricotta, remaining egg yolk and 1 tablespoon olive oil in.

Process until smooth and transfer to a medium-sized bowl.

Gently fold in the crème fraiche and season with salt and pepper.

Take out the puff pastry and place it on a baking sheet lined with parchment paper.

Spread the ricotta mixture in the center of the puff pastry, making sure to even it out to the scored lines.

Sprinkle the chives over the ricotta mixture.

Layer the Gruyere over the chives.

Arrange onion mixture over the top.

Bake the tart for 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown.

Make sure the bottom of the crust is cooked (otherwise it will be soggy).

Let the tart cool for a few minutes, then cut into wedges and serve warm.

It’s that simple!