Red Velvet Cupcakes with Buttercream Frosting

Prep time: 20 mins

Cook time: 25 mins

Serves: 6-12

CUPCAKES:

1 ¼ cup flour

¾ cup sugar

½ tsp baking soda

½ tsp salt

1 tbsp cocoa powder

¾ cup vegetable oil

½ cup buttermilk

1 egg

1 tbsp red food coloring

½ tsp white vinegar

1 tsp vanilla

FROSTING:

1 stick room temperature butter

2 ½ cups confectioner’s sugar

¼ cup milk

½ tsp vanilla

½ tsp almond extract

DIRECTIONS:

Sift together flour, sugar, baking soda, salt and cocoa powder.  In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar and vanilla.  While mixing at medium speed, gradually add dry mixture to wet mixture until just combined.   

Fill cupcake liners.  If you are making larger cupcakes this recipe will only fill 6 liners.  If you are making smaller cupcakes you can probably fill 12 liners.  Bake at 350F for 25 minutes (or longer for larger cupcakes) or until an inserted toothpick comes out clean.  Cool cupcakes completely before frosting. 

For icing: Beat butter until smooth and creamy.  Add sugar, milk, vanilla and almond extract and beat until spreadable consistency.  Add additional sugar if needed.  Allow icing to sit for 30 minutes before frosting.  

Pizza with Arugula and Parma Ham

 














Prep time: 1 hour

Cook time: 20 minutes

Serves: 2 large or 4 small pizzas

BASIC PIZZA DOUGH:

2 tsp active dry yeast or 1 package

1 cup lukewarm water

2-3 cups flour (unbleached all purpose or bread flour)

2 tbsp olive oil

1 tsp salt

1 tbsp sugar or honey

Cornmeal to dust pizza peel or pan

PIZZA TOPPING:

1 cup Mascarpone or Ricotta cheese

1 cup Blue cheese or Gorgonzola, crumbled

1 cup grated Mozzarella cheese

Fresh arugula or baby spinach greens

Prosciutto slices

Fresh pepper and salt to taste

Extra-virgin olive oil

DIRECTIONS:

By Hand: In a large bowl, combine the flour and salt.  Make a well in the center and add the yeast, water and 2 tbsp olive oil.  Leave for 15 minutes to dissolve yeast.  With your hands, stir until the dough just holds together.  Transfer to a floured surface and knead until smooth and elastic.  Avoid adding too much flour while kneading.  

Food Processor Method:  Add flour, yeast, oil, salt and sugar in the work bowl, pulse to blend the dry ingredients, slowly pour water into the feed tube of food processor while the machine is running.  When dough starts to form a ball around the blade, take out the dough and knead until smooth and elastic. 

Brush or spray the inside of a clean bowl with 1 tbsp of oil.  Place the dough in the bowl and roll around to coat with the oil.  Cover with plastic wrap and leave to rise in a draft free place until more than doubled in volume, about 45 minutes.  Divide the dough into 2 balls.  Preheat the oven to 450F.

Grease a rectangular baking sheet approximately 15''x11'' or a round 14'' pizza pan with olive oil.  If you own a pizza stone, use a preheated pizza stone and dust with cornmeal.  Roll the dough using a rolling pin or simply use your fingers to spread it out on the baking sheet.  

Spread Mascarpone and/or Ricotta cheese thinly on pizza.  Add a layer of crumbled Blue cheese or Gorgonzola and some Mozzarella cheese.  Bake until pizza looks golden, about 15-20 minutes.  Remove pizza from the oven and top with greens and Prosciutto slices.  Drizzle some good quality olive oil on top and season with pepper and salt.  Serve immediately.

Peppery Greens with Shaved Parmesan and Balsamic Vinaigrette

 

Prep time: 15 mins

Serves: 4

INGREDIENTS:

1/4 cup balsamic vinegar

1 tsp Dijon mustard

1 tsp honey

1/2 tsp salt

Freshly ground black pepper

1 clove garlic (or more to taste), peeled and smashed

1/2 cup extra-virgin olive oil

12 ounces fresh arugula or peppery greens, washed and dried

Croutons (optional)

DIRECTIONS:

In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar or honey, salt, pepper, and garlic until the sugar and salt are dissolved.  While continuing to whisk, add the olive oil in a thin, steady stream until emulsified.  Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl and toss with some of the vinaigrette.  Divide the salad among serving plates.  Using a vegetable peeler, shave strips of Parmesan cheese onto salad and serve with some crouton,s if desired.  Serve immediately.

Crème Brulee

How can you not love something that you get to burn with a torch?!

Prep time: 30 mins

Cook time: 45 mins

Serves: 6 (7-8oz) Ramekins

INGREDIENTS:

1 qt heavy cream

1 tsp vanilla extract

1 tsp almond extract

1 cup sugar

6 egg yolks

DIRECTIONS:

Heat the oven to 325 F.  Combine the cream, vanilla and almond extract in a medium saucepan over medium-high heat and bring to a boil.Remove from the heat, cover, and steep for 15 minutes. 

Whisk together ½ cup of the sugar and the egg yolks in a medium bowl until they are well blended and the yolks just start to lighten in color.  Add the cream a little at a time, stirring continually (it helps to have another person help you with this step).

Pour the liquid into ramekins and place in a large cake pan or roasting pan.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.  

 

Bake just until the crème brulee is set, but still trembling in the center, 40-45 minutes.  Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the ramekins from the refrigerator at least 30 minutes prior to serving.  Divide the remaining ½ cup sugar equally among the 6 dishes and spread it evenly on top.  Using a torch, melt the sugar and form a crisp top.  Let the browned sugar set for 5 minutes before serving.

Cappuccino Panna Cotta

Panna Cotta literally translates as "cooked cream" in Italian.  These softly set and creamy Italian puddings are so silky-smooth, they are the perfect dessert for the end of a meal.  This recipe adds espresso to the cream but Panna Cotta is also served with fresh berries or fruits according to the season.  They are also great for dinner parties because they can made a day or two in advance and kept refrigerated until ready to be served. 

Prep time: 1 hour, 30 mins

Cook time: Refrigerate overnight

Makes: 6 half-cup servings

INGREDIENTS:

1 cup heavy cream

1 tbsp cocoa powder

2 tbsp confectioners' sugar

3 cups heavy cream, whole milk or half and half

1/2 to 1 tbsp espresso beans, roughly ground or instant espresso

6 tbsp sugar

2 tsp powdered gelatin or 1 1/2 gelatin leaves, soaked in cold water

1 tsp pure vanilla extract

Cocoa powder for garnishing

DIRECTIONS:

First add the cocoa powder to 1 cup of heavy cream.  Stir well to combine then cover and refrigerate for 1 hour. Sprinkle the gelatin over 1/4 cup cream.  Let stand until soft.  

Meanwhile place the remaining cream, ground espresso beans and sugar in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6-8 minutes.  Add the gelatin mixture and using a whisk, stir over low heat to warm the mixture and dissolve the gelatin.  Do not let it boil.  

Strain the mixture through a fine sieve (this removes the espresso beans, but also any undissolved gelatin), then pour into individual espresso cups.  Cover and plastic and refrigerate until set, several hours or overnight.

Once you have put these in the refrigerator, you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the Panna Cotta).  Whip the cocoa cream until it begins to thicken and then Panna Cotta serving and sprinkle some cocoa powder on top.

Peppery Greens with Pears and Pecorino Cheese

The combination of the sweet pears and the saltiness of the aged cheese provides  you with a sensational pleasure to the palate.  Simple and yet so complex in flavors with only the finest ingredients. 

Prep time: 15 mins

Serves: 4

INGREDIENTS:

1 firm pear

1 piece of aged Pecorino cheese (or Parmesan)

Prosciutto (curred ham from Parma) or dry Italian salami (optional)

Mixed peppery salad greens or Arugula greens

Good quality extra-virgin olive oil

Balsamic vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

Take out the Pecorino cheese an hour before you make this salad, so it can breathe and come to the right aroma (cheese needs to breathe like wine).

Slice the pear in even slices (soak in lemon juice water or dip in Balsamic vinegar to avoid discoloration) and arrange on a plate with a bed of greens.  Next to every slice of pear, add an even slice of Pecorino cheese.  For a more substantial salad, you can add some slices of Prosciutto or salami in the middle.   

Add salt and freshly ground pepper to taste just before serving.  Drizzle with a good quality extra-virgin olive oil and a splash of Balsamic vinegar.

Serve this salad on individual decorative, refrigerated plates.  Assemble at the last moment to guarantee freshness of all ingredients.

Saffron Risotto

Saffron is the world's most expensive spice.  It comes from a tiny purple crocus flower that produce three stigmas per flower that are hand picked and dried.  It takes 14,000 stigmas to produce 1 ounce of saffron.  The saffron truly transforms this dish and gives it a pretty yellow color.  If you do not have any or do not invest in buying the saffron, you can use safflower.

Prep time: 10 mins

Cook time: 25 mins

Serves: 4 as a side dish

INGREDIENTS:

4 to 6 cups chicken broth

1/2 tsp saffron threads (about 20 or so) powdered in a mortar

2 tbsp butter

2 tbsp extra-virgin olive oil

1 finely chopped yellow onion

1 1/2 cups Arborio rice (do not rinse)

1/2 cup white wine

1/2 cup Parmegiano Reggiano, finely grated

Drizzle of good quality extra-virgin olive oil

Salt and freshly ground pepper

Garlic clove (optional)

DIRECTIONS: 

Place saffron threads in a small dish with water to soak. 

 









In a medium saucepan, heat broth and saffron to a gentle simmer.  In another heavy-bottomed pot, heat butter and olive oil and saute onion until transparent.  Add rice and stir quickly and thoroughly to coat with butter.  Add white wine and let it cook down for a few minutes. 

Add 1/2 cup hot broth and stir with a wooden spoon or rubber spatula, including the sides and bottom of the pot.  Continue to stir until almost all of the broth has been absorbed.  Add another 1/2 cup broth and repeat process as the broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely.  Constant stirring or agitation is essential; this produces a creamy texture while retaining a soft "bite".

Taste after 20 minutes.  The rice should be tender, but still firm and intact.  Add a final 1/2 cup broth and stir in the Parmesan.  Season generously with salt and pepper to taste.  Drizzle with extra-virgin olive oil and some extra Parmesan for topping.

Chicken Marsala

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

2 whole boneless skinless chicken breasts (4 halves)

2/3 cup sliced mushrooms

1 cup all purpose flour for dredging

¼ cup clarified butter

2 small garlic cloves, mashed

¾ cup chicken broth

¼ cup Marsala wine

1/8 cup dry white wine

1 tbsp chopped fresh parsley

1 tbsp butter

DIRECTIONS:

Place a 10’’, heavy bottomed sauté pan on high heat and add enough of the clarified butter to coat the bottom.  When fat is hot enough, immediately dredge the seasoned chicken breasts in the flour, shake off excess flour and place in the pan.  Add the mushrooms at this point.  Shake pan frequently to avoid sticking and continue until bottoms are golden brown.  Turn breasts in the pan and reduce heat to medium. 

Add mashed garlic and immediately deglaze the pan with chicken broth.  Chicken broth should be at least ½ inch deep in the pan.  Add the Marsala wine, dry white wine, and whole butter.  Continue cooking until the chicken is done.  If all is perfect, the pan sauce will form at the same time the chicken and mushrooms are done.  If the pan sauce has not yet come together, remove chicken and mushrooms from sauté pan and place on warm plates, turn heat to high and quickly reduce pan sauce to the proper consistency. 

To serve, place mushrooms along plate rim, 2 breasts in the center, spoon pan sauce and garnish with finely chopped parsley.

Crostinis with fresh Tomato and Basil

Prep time: 20 mins

Cook time: 4 mins

Serves: 8

INGREDIENTS:

2 ripe but firm tomatoes, finely diced

10 fresh basil leaves, finely shredded

Freshly ground black pepper

1 large garlic clove, halved, sliced paper thin (optional)

Kosher salt or sea salt

8 (3/4 inch) slices Italian peasant bread

2 tbsp extra-virgin olive oil

DIRECTIONS:

Preheat the grill or broiler.  In a medium bowl, combine the tomatoes, basil, black pepper, and sliced garlic.  Set aside.  Put bread slices on a baking sheet and oil them well with extra-virgin olive oil.  Bake until golden brown, about 4 minutes.   

Alternatively toast them in a ridged griddle over a high heat for about 10 minutes.  When it’s really hot, place the slices of bread – on the diagonal- and grill them for about 1 minute on each side, until they’re golden and crisp and have charred strips across each side.   

Season the tomato mixture with salt, and spoon some of the tomato mixture on each bread slice.

Cap'n Crunch Chocolate Chip Cookies

If you love Cap'n Crunch and then you will LOVE these cookies!  Deliciously salty, this recipe makes a thin crunchy cookie that is just too yummy to resist.  Whenever I have leftover Cap'n Crunch in the house (which is frequently, thanks to my husband and much to my shagrin) I will use it as an excuse to make these cookies.  I adapted this recipe from inkpadchocolate, which is a great blog solely dedicated to chocolate recipes.

Prep time: 20 mins

Cook time: 12 mins

Makes: 2-3 dozen

INGREDIENTS:

1 cup unsalted butter, at room temperature
2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ¾ cup all-purpose flour
1 cup Cap'n Crunch Flour (pulverized Cap'n Crunch – it takes about 2 ½ cups Cap'n Crunch cereal to make the flour. Just place in food processor and pulse until it becomes powdery.)*
1 tsp baking soda
1 tsp salt
1-2 cups chocolate chips

DIRECTIONS:

Preheat oven to 375 degrees F. Using a stand mixer, combine the butter and sugar, and beat on medium-high for about 3 minutes.

Add eggs, one at a time, scraping down the bowl after each addition. Add vanilla and beat for another 30 seconds. Reduce to low speed and add the flour, Cap'n Crunch Flour, baking soda, and salt. Mix until completely combined. Add chocolate chips and mix until fully incorporated.

Spray baking sheets with cooking spray or use a Silpat. Use a cookie scoop to form cookies and drop onto sheet. Bake at 375 for 9 minutes. Let cool on sheet for 3 minutes, then move to rack to finish cooling.

  *Hint* If you don't want to go through the hassle of dragging out and cleaning your food processor, you can put the cereal in a plastic bag and use your rolling pin to grind up the cereal. 

Strawberry and Blue Cheese Salad

Serves: 4                                                            

Prep time: 5 minutes               
                                 

INGREDIENTS:

Dressing:

3 large or 5 medium strawberries, washed and hulled (from 1lb container)

2 tbsp Balsamic Vinegar

1/3 cup Olive Oil

¾ tbsp granulated sugar

Salad:                                                                                                  

5 to 6oz baby spinach

Remaining strawberries

1/3 cup almond slices

4 oz blue cheese, crumbled     

DIRECTIONS:
To make the dressing, place the 3 to 5 strawberries in a blender with a dash of balsamic vinegar; blend until pureed (or mash by hand).  In a small bowl whisk the 2 tbsp balsamic vinegar, olive oil and sugar until well blended.  Whisk in the pureed berries.

Place the greens and remaining strawberries in a salad bowl.  Add the desired amount of dressing; toss to coat.  Add the almond slices and the blue cheese; lightly toss.  Serve immediately.

Butter Buns

Prep time: varies

Cooke time: 20 mins

Makes: 18 rolls

INGREDIENTS:

2 cups milk

3 tbsp butter + 1 tbsp extra

2 tbsp sugar

1 tsp salt

1/2 fresh yeast cake

1/4 cup warm water

6 cups all-purpose flour (or as needed)

DIRECTIONS:

Add 3 tbsp butter, the sugar and salt to scalded milk and set aside until lukewarm. Dissolve yeast in lukewarm water and set aside.

Add yeast water to lukewarm milk mixture and mix well, then add 3 cups flour and set aside, cover, and let rise until light and bubbly. Add more flour to make a soft dough that can be kneaded and rolled (it will require about 2-1/2 to 3 cups of four). Knead the dough (on low speed) until smooth and supple, then let it rise in a covered greased bowl until doubled.

Preheat the oven to 425°F–220°C

Melt 1 tbsp butter and set aside. Roll the dough to small balls (about the size of a gold ball). Brush over each piece with melted butter.  Place rolls on a pan, let rise, and bake for about 15-20 minutes.

Best served warm.  

Ready to go in the oven

Yumm!

Fennel and Orange Salad

Prep time: 20 mins

Serves: 4

INGREDIENTS:

½ fennel (or anise) bulb, trimmed and washed

½ red onion, cut into very thin slices and child in water

2 oranges, peeled and sliced into thin rounds

A handful of fresh herbs combined or peppery greens

Zest and juice of 1 Meyer lemon

½ cup extra virgin olive oil

Salt, to taste

Freshly ground black pepper, to taste

Pinch of cayenne pepper (or other coarse red pepper) for garnish

Fennel fronds and/or fresh mint for garnish

Black olives sliced up or left whole for garnish (I like Kalamata)

DIRECTIONS:

Trim the fennel of stems and greenery and cut in quarters lengthwise.  Cut most of the core away from each section, leaving a bit in place, to help the slices together. With a mandolin, shave the fennel bulbs paper-thin, lengthwise into a bowl.  Alternatively, cut the bulbs lengthwise and then lay the halves cut-side down on a cutting board.  Slice crosswise as thinly as possible. Add the juice of the Meyer lemon and zest and ½ cup extra virgin olive oil and stir to combine.  Season to taste with the salt and pepper and set aside to marinate briefly.

Cut the ends off two oranges.  Sit the oranges on one end and using a sharp knife cut along the contour of each, removing the pith and peel.  Slice in thin rounds.  On 4 decorative chilled plates arrange the orange slices and herbs or greens, onion slices if using and top with the marinated fennel slices, drizzle with more olive oil if need and finish with a good grind of pepper, cayenne or other red pepper if desired.  Garnish with fennel fronds and/or mint.

Roman Artichoke Crostinis

Prep time: 20 mins
Cook time: 15 mins

Makes: 3 dozen

INGREDIENTS:

2 (6-ounce jar) marinated artichoke hearts, drained, patted dry, chopped

1 cup grated Romano or Parmesan cheese

½ medium garlic clove, finely chopped

5 tbsp mascarpone (cream) cheese or more if desired creamy consistency

1 tbsp freshly squeezed lemon juice or to taste

1 tbsp chopped flat leaf parsley or chives (optional)

1/3 inch thick French bread baguette rounds or Italian Rustic bread

Extra-virgin olive oil

DIRECTIONS:

Roughly puree the artichokes, mascarpone and garlic in a food processor.  Mix in 1 tbsp of lemon juice.  Taste and add more lemon juice if needed.  The finished puree should have some texture and not be completely smooth.  Transfer to a bowl and fold in chives or parsley.

Toast or grill the bread in a 400 F degree oven or under the broiler, drizzled on one side with olive oil.  Mound with the artichoke puree while the bread is still warm and serve immediately.