Warm Me Up! Marsala Mushroom Bisque
This past weekend was a cold one for sure!! The freeze baby I am though was happy as can be. My bag was packed for a weekend trip to Florida. As I hugged my son goodbye at the airport, snow lightly falling around us, my smile met his smirk with a “stay warm now” wish as I hurried myself inside!
I heard the temperature in Florida would be chillier than normal, but also knew it could only feel better than where I was. Spring Breakers were not so happy when the Captain announced the current morning temperature in Florida to be 51 degrees! Especially the boy sitting next to me ready to hit the beach in his flip flops, swim trunks and tank top! By the time we landed it hit 58 degrees and as far as I was concerned, it was a gorgeous weekend! Read more…
Pumpernickel Bagels
I have a secret love for pumpernickel bagels. It’s really not so secret if you’re within my close circle of friends. The thing with pumpernickel bagels is that most bagel shops or breakfast diners either do not carry enough and sell out quickly or simply do not offer pumpernickel! There are always plenty of plain (boring), everything (love it but then again, it’s a plain bagel with sprinkles), poppy seed (don’t smile when eating), garlic (not my favorite morning flavor), chocolate chip (maybe for dessert), blueberry (um, no), onion (same as garlic, not for breakfast), whole grain (healthy, but did they use enriched wheat flour?) Read more…
Strawberry Coeur a la Creme
Food and love are meant to be shared. And if you are a passionate person like me, you take them both very seriously!
With family and friends, I openly share my home, my food, my love. But in intimate settings sharing food becomes more of a sensual dining experience. Candlelight, soft music.. how romantic sharing a meal that you have prepped ahead or plan to make together! And as the evening wraps up, the most luxurious, creamy dessert is presented, in the shape of a heart, made with love.
Even if your plans are for dining out, offering a sweet ending at home, two spoons and a kiss….simple pleasures, that’s what I love. Read more…
Red Velvet Biscotti
Talk about one sexy biscotti!! With its deep, lusty red and teasing drizzle of white chocolate, these biscotti are just begging to be dipping into champagne or a morning after espresso. Dare I say anything more??
To my surprise I found this recipe from Paula Deen and adapted it to my way of making biscotti – just a tablespoon of coconut oil, white/wheat flour and less sugar. I felt that the drizzle of chocolate gave it just enough sweetness, as I always feel I’m sweet enough :) but if you prefer sweeter desserts than adding another half cup should do the trick. Read more…
Italian Fried Dough
Fried…dough…really? Just around the time when those healthy eating resolutions are starting to weigh heavy (no pun intended) and that strong willpower is beginning to weaken….ooh, I am so sorry.
But just take a bite…a little bite….warm and soft with a sweet sugary kiss on the lips. If you grew up on these as I did, it is a sentimental kiss, one that warms my soul with precious memories. Read more…
Ricotta Meatloaf
This really could be called a three cheese meatloaf having ricotta, mozzarella and Parmigiano, however, the ricotta is such a key ingredient to this meatloaf’s texture and flavor that it deserves the starring role in the title.
It is important to use fresh ricotta for this recipe. Thanks to John, From the Bartolini Kitchen, for his homemade ricotta recipe, I am now making my own ricotta! I will be honest though, I did make a slight change in that I….gasp!…. microwave the mixture! Less chance of scorching, bubbling over and it’s pretty much done in a matter of minutes with no saucepan to scrub clean. Either way, stove top or microwave, freshly made ricotta tops any store-bought variety. Read more…
Puttin’ On The Ritz: Spiced Pecans
Have you ever stayed at the Ritz Carlton and tasted their spiced pecans? Oh my heavens, they are addicting but oh so good!
I recently spent a few days at the Ritz Carlton Lodge, Reynolds Plantation where I was surrounded by nature and Southern charm. My balcony overlooked a tranquil lake and inside my room was the ultimate comfy bed with crisp white linens, the softest downy pillows and a little glass jar of these naughty pecans! Read more…
Gingerbread Pizzelles
Warm gingerbread aromas continue to fill my kitchen! In fact, with all the baking, candles and my little gingerbread hanging ornaments, whenever I enter my home, I’m welcomed with the most comforting feeling!
A very happy ending came about by taking an idea to turn my original pizzelles from pumpkin to gingerbread! I love to take a twist on classic recipes, adding fun and unexpected flavor to compliment the seasons and themes of my parties! Add to that unusual cocktails and drinks, and you’ve got yourself a party that everyone will be enjoying and talking about! Read more…
Gingerbread Biscotti
You knew it had to happen….gingerbread biscotti! In fact, it is probably my favorite for the holiday season. A crisp bite of warm spice gingerbread with a slight burst of chocolate and confectioners sweetness drizzle and colorful sprinkles.
Of all the flavors of the season, sugar cookies, buttery shortbread, cranberry, peppermint and chocolate, gingerbread stands out for me, just as pumpkin does through October and November. Read more…
Napoletana Pizza Dough
I love, love, love traditions, customs, rituals and beliefs! December 8 is the celebration of the Immaculate Conception. I recently learned that in Sicily it is customary to bake a sfinciuni, a type of pizza made with simple ingredients, flour, yeast, onions, anchovies, olive oil and crumbs of leftover bread to honor the Madonna at Advent.
Amore, amore…I love pizza and how excited I was to have a new tradition to follow. It was quite possible that my mom served us pizza after attending mass on this day as we had pizza so often I cannot confirm this was a true custom in our home or not. I’ve made Friday pizza night a tradition for many years using the my favorite pizza dough recipe I posted last year. This past year though I’ve become hooked on Peter Reinhart’s Napoletana Pizza Dough recipe from The Bread Baker’s Apprentice and I can honestly say, I’ve only gone back to my old pizza dough recipe just a few times. Read more…
