Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa

Here is a more simple Bobby Flay dish, especially if you make the flavored butter ahead of time. Be sure to use extra large shrimp or prawns.

Smoked Chile Butter:

1 tablespoon olive oil
3 cloves garlic, chopped
1 1/2 sticks unsalted butter, at room temperature
2 chipotle peppers, canned in adobo
1 lime, juiced
Salt and freshly ground pepper

Tomatillo Salsa:

10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
3 tablespoons fresh lime juice
1/4 cup finely chopped red onion
1 jalapeno or serrano pepper, finely chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro

Shrimp:
48 large shrimp, shelled and deveined
Smoked Chile Butter
Kosher salt and freshly ground pepper


Directions
For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.

For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.

For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.

Yucatan Chicken Skewers with Red Cabbage Slaw and Peanut-Red Chile BBQ Sauce

Bobby Flay is a culinary god. Before he was a staple on the Food Network, his presence was known through his restaurants. We have shared many memorable meals at the Mesa Grill in Las Vegas, where he dazzles all of your senses and leaves you wishing that the meal would never end. All of his recipes take time, care and attention to make and they are WORTH IT. This is a fabulous appetizer that we always order at Mesa Grill. The combination of flavors are phenomenal! Margaritas are the it drink to make the night perfect.

1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (2-3 limes)
2 tablespoons ancho chile powder
3 cloves garlic, coarsely chopped
6 (6oz) boneless, skinless chicken thighs, cut in half lengthwise
24 wooden skewers soaked in water for 30 minutes
Kosher salt and freshly ground pepper
Fresh mint leaves, for garnish
Fresh cilantro leaves, for garnish
Finely chopped roasted peanuts, for garnish

Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.

Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.

Preheat grill to high or grill pan over high heat.

Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through.

Remove chicken from skewer, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.

Peanut-Red Chile BBQ Sauce:
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups your favorite BBQ sauce (see Mesa Grill BBQ Sauce recipe)
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
2 tablespoons honey
Salt and freshly ground black pepper

Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.

Red Cabbage Slaw:
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeeze orange juice
1/4 cup olive oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Whist together the vinegar, orange juice, oil and honey in a medium bowl. Add the cabbage, onion, and cilantro and season with salt and pepper. Toss to combine, Let sit at room temperature for at leat 20 minutes to an hour before serving.

Roasted Farmer's Market Veggies with Lemon Herb Sauce

Roasted vegetables are our favorite way to cook them. Grilling is good too but roasting brings out such rich flavors. It is also very easy as you only dirty the baking sheet. This recipe can compliment a variety of dishes such as flank steak, specialty burgers, chicken or seafood.

Preheat the oven to 425 degrees.

Select a variety of your favorite vegetables such as:
Red potatoes
Sweet Potatoes
Asparagus
Green Beans
Yellow squash
Leeks, onions, scallions or shallots
Cherry Tomatoes
Carrots
Parsnips
Mushrooms

Extra-virgin olive oil
Coarse Salt
Black (Or try specialty such as grey or white) Pepper
1 lemon, juiced
1/4 cup chopped Italian parsley
1 pressed garlic clove
Other favorite herbs, we use rosemary, thyme, sage, tarragon, etc. chopped

Wash, trim and prepare vegetables. place them in a bowl, drizzle with olive oil then generously apply salt and pepper. If roasting root vegetables/potatoes, start them first by about 10 minutes as the softer vegetables only take 8-10 minutes total.

While roasting, mix the lemon juice, parsley, garlic and herbs in a small bowl.

Once vegetables are roasted to your preference of done-ness, place on a serving platter and drizzle lemon herb sauce over them. Bon Appetit!

Roasted Pork Loin with Fig and Port Sauce

We absolutely love a good aged tawny port, figs and rosemary. But we wouldn't have thought to pair all three together. When we saw this recipe in one of Giada De Laurentiis' cook books, we had to try it. We first served it for a dinner party with polenta, mixed greens with maytag blue cheese and creme brulee for dessert. It was loved by everyone so it has become a mainstay in our fall cuisine. It is perfect for a weekend or holiday (think Thanksgiving or Christmas!) meal. If people ever wonder why we have 5 rosemary plants, you will too after you try this recipe!

Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin (we prefer Carlton Farms)

Directions
For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately

Roasted Red Pepper Sauce

James created this scrumptious roasted red pepper sauce recipe which can be used as a dip as well with naan bread, veggies or crackers. It is perfect for pouring over chicken or a white fish, such as halibut, tilapia or cod.

1/4 cup chopped parsley
1 medium clove garlic
1 cup roasted red peppers (freshly roasted or packed in oil)
1/4 cup extra-virgin olive oil
2 oil packed sun-dried tomatoes, drained
2 teaspoons fresh lemon juice
1/4 teaspoons coarse salt
Pinch of black pepper
Pinch of crushed red pepper flakes

Process the parsley & garlic in the food processor fitted with the metal blade. Add the peppers, oil, tomatoes, lemon juice, salt, pepper and red pepper flakes. Process until smooth. Enjoy!

Pan-Fried Onion Dip

We made Ina Garten's Pan-Fried Onion Dip for the Fourth of July and it got rave reviews. You can use lower fat versions of the dairy ingredients. We served with stone ground wheat crackers, blue corn chips, celery and carrots.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Susy's Steamed Mussels in White Wine

Steamed mussels are such a simple luxury. This recipe can be used with steamer clams as well. Serve with a crusty bread such as ciabatta, and the rest of the wine wine!

2 lb live mussels
1 tablespoons unsalted butter
3/4 cup white wine (I often use Clois de Bois Chardonnay since it is cheap but still a good drinking wine)
2 chopped scallions
2 cloves chopped garlic
1/4 cup chopped Italian parsley

Scrub and clean (de-beard) the mussels. You can ask your fishmonger at the market to do it for you.

Heat the butter over medium heat in a large pot such as a soup pot or dutch oven. Saute the shallot until it is soft but not browned. Add the garlic cloves and saute for another minute.

Add the white wine, and bring it to a boil. Add the mussels in one layer if possible.

Cover the pot and let the mussels steam for 3-8 minutes. As soon as most of the mussels are open, turn off the heat and toss in the Italian parsley. Cover for a minute while you prepare bowls and plates.

Spoon out plenty of mussels and broth and throw out any mussels that did not open.

Elephant's Deli Tomato Orange Soup

Portlander's are incredibly blessed to have Elephant's Deli and for their world-famous tomato orange soup. Susy's good friend Lisa introduced this soup to us many years ago. We loved it and thankfully to the abundance of other fans, Elephant's has provided their recipe. Spending a lazy lunch or happy hour in the deli over soup, salads, cheese and wine is delightful. Even more delightful is enjoying it from the comfort of home.

1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced Muir Glen tomatoes or 2 pounds fresh roma tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme (or 1 tsp fresh)
1 cup freshly squeezed or low pulp orange juice (start with 1/2 cup and add more depending upon your taste)
1/2 cup heavy cream

In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.

Puree in a food processor or blender; strain through a sieve or food mill for a thin consistency. (We prefer to serve it unstrained.) Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.

At serving time, add the heavy cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect. Pairs great with a rosemary/olive oil loaf and salad.

Roasted Tomato Basil Soup

Here is the quintessential summer soup when plum tomatoes are in season and fresh basil is plentiful. It is another Ina Garten invention and is scrumptious. It freezes well if you make extra but is so good that you will likely eat it all up!

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned (Muir Glen) plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock, vegetable stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (optional - is great thick as well). Taste for seasonings. Serve hot or cold.

Butternut Squash and Sage Lasagna

Our good friends Matt and Marta made this recipe for one of our recurring family game nights a couple years ago. We loved it and make it often in the winter. It comes from Martha Stewart.

•3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
•2 tablespoons extra-virgin olive oil
•Coarse salt and freshly ground pepper
•1 pound whole-milk ricotta cheese
•1/2 cup heavy cream
•2 large egg yolks
•1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
•Freshly grated nutmeg
•2 tablespoons unsalted butter
•1/3 cup loosely packed fresh sage leaves, coarsely chopped
•1 1/4 cups homemade or store-bought low-sodium chicken stock
•Fresh Lasagna Noodles (Cucina Fresca is best)
•4 ounces finely grated Parmesan cheese (1 1/4 cups)


•Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
•Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
•Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
•Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
•Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
•Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Serves 8.

Mom's Pancake in the Oven

Here is one of the most cherished recipes from Susy's childhood, and most requested by guests for breakfast. In the early 80's my Mom found this recipe posted in The Oregonian, and it literally changed the meaning of breakfast. To this day, childhood friends will ask, do you have that pancake in the oven recipe your Mom used to make?

Here are some important tips that Susy has adapted from the original recipe. Use a cast iron skillet and leave it in the oven during the preheating stage. I have experimented with professional quality non-stick and they just don't work as well as a traditional cast-iron pan. I also use a blender to mix the ingredients then let it sit for a few minutes before baking. This helps it puff beautifully. Finally I added vanilla and a pinch of salt.

David Eyre’s Pancake
Adapted from Craig Claiborne

1/2 cup flour
1/2 cup milk
2 eggs
1/2 tsp vanilla
pinch of salt
3 tablespoons butter
confectioner’s sugar (to taste)
fresh lemon juice (to taste)
Optional toppings: fresh fruit, agave nectar, maple syrup, etc.

Preheat oven to 425 degrees, and place the pan in to get it nice and hot
Using a blender, quickly blend the eggs, then add milk, flour, vanilla and salt. Mix together just until lumps dissolve. Let batter sit for a few minutes.

Take the pan out of the oven, and place the 3 tablespoons of butter in it to melt. Pour the batter into the pan or dish and bake for 15-20 minutes or until the pancake puffs up and turns golden brown (as seen in the photo above). Sprinkle with the confectioner's sugar and lemon juice or alternative toppings. (Fresh berries make it beautiful!) Watch the pancake quickly deflate (as seen in the photo below) and serve immediately.

Serves two to four (depending on your will power).

Mustard Roasted Fish

Ina Garten is truly a culinary genius and at the top of the short-list of people Susy would love to meet in her lifetime. We have several of her cookbooks, all of which seem to remain on our kitchen counter, and rarely make it back to the bookshelf. If you look at this recipe on foodnetwork.com, you will see it has been rated 5 stars by over 130 reviewers. While it may appear rich based on the ingredients, it is light and best served with red potatoes and roasted vegetables.

4 (8-ounce) white fish fillets (Be sure to get Marine Stewardship Council certified.)
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

French Green Lentil Soup

This recipe comes from the detox phase of the Ultrametabolism cookbook. It is stew-like from its thickness, very flavorful and surprisingly delicious. If it becomes too thick, add a little extra stock or water. (Fresh stock is always best if you have the time to make it.)

3 tablespoons extra-virgin olive oil
1/2 cup diced leek )(1 1/2 oz)
1/4 cup minced shallots
1/2 teaspoon minced garlic
1 cup diced carrots
1/2 cup diced celery
1/2 cup celery leaves
1 15oz can chopped tomatoes (Muir Glen organic preferred)
1/2 pound (2 cups) French green lentils, washed and picked over
5 cups organic low sodium chicken stock or vegetable broth
1 multibranch sprig of fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat the extra-virgin olive oil in a large saucepan over medium-high heat. Add the leek, shallots and garlic. Cook, stirring for about 3 minutes, until the shallots are translucent. Add the carrot, celery, and celery leaves. Cook for about 3 minutes until the celery is softened.

Add the tomatoes, lentils, stock or broth, thyme, salt and pepper. Bring to a simmer and cook, uncovered until the lentils are soft, about 1 hour and 15 minutes. The cooking time of the lentils may vary. Remove the thyme sprig before serving.

Grilled Artichokes

Do you love artichokes? Susy does and craves them every summer. We've tested several recipes and have come up with a great way to enjoy this beautiful and complicated vegetable. For even more fun, grill up at least one of the lemons. It gives them such a smoky and subtle flavor.

2-4 whole artichokes
3 large lemons
1 bay leaf
Olive Oil
Course Sea Salt

Wash artichokes under cold water, trim leaves from the top, and remove the outer layer(s) of leaves from the stem end. Snip all remaining spiky tips from the outer leaves. As each artichoke is prepared, stand it upright in the pain, fitting snugly so they stay standing. Add 2-3 inches of water, 1 tsp salt, juice from 1 lemon and the bay leaf.

When all the artichokes are prepared, cover the pan and bring to a boil. Boil 12 to 15 minutes. (Test doneness by ensuring the stem can be pierced easily with a knife. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.

While the artichokes are cooking, preheat grill to medium. Once cool, slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with olive oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges. Serve warm.

You can also serve them with a lemon butter sauce. Simply melt butter, add lemon and enjoy.

Farmers Market Summer Salad with Lime Vinaigrette

Here is an excellent way to enjoy your local farmer's market produce. You can throw in all of your favorite ingredients, depending upon what is available that day. The lime vinaigrette is an excellent light dressing for any occassion. We love to experiment with our proportions and tested this Cooking Light recipe to ensure we provided the right measurements. We often leave out the dijon if we want a sweeter flavor.

Vinaigrette
3 tablespoons fresh lime juice (usually one lime)
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil

Whisk together everything except the olive oil. Then slowly whisk in the oil until it is well incorporated. Pour over the finished salad just prior to serving. Will last 3 days in the refrigerator.

4 cups torn lettuce (romaine, boston bibb, red leaf or a mixture)
1 cup pear tomatoes, halved or cherry tomatoes
1 cup chopped peeled traditional or lemoncucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
1 chopped avocado
1/4 cup slivered almonds (optional)

Combine ingredients, add dressing and serve. Great alone or with grilled goodies.

Tuscan White Bean Soup

Here is a refreshing summer soup from the Ultrametabolism Cookbook. It is high in fiber and flavor.

1 can (15 ounces) organic great northern beans
1 garlic clove
¼ cup onion
½ cup carrots
⅓ cup celery
1 tbsp olive oil
4-6 cups low sodium organic vegetable broth
⅛ tsp fresh rosemary
¼ tsp fresh parsley
¼ tsp fresh thyme
½ tsp sea salt

Drain white beans, rinse, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stock pot, heat oil over low to medium heat. Sauté onions for 2–3 minutes. Add carrots, celery, and garlic. Sauté for an additional 4–5 minutes or until vegetables start to become soft.

Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20–30 minutes stirring occasionally.

Remove from heat and serve or chill for later.

Makes: 4 servings

Tiramisu

Here is our traditional Christmas Eve desssert, reminding us of our time in Italy. It comes from Ruth Reichl's Gourmet Magazine days and is one of the top rated Tiramisu recipes. Tip: The ladyfingers absorb liquid quickly so don't let them sit for long or you will run out of liquid!

3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder


Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

Just before serving, sprinkle with chocolate.

Ina's Lasagna

Do you want to know the secret on making a lasagna that your guests will rave about for years to come? Ina Garten cracked the code on this and has perfected the 'it' casserole of the 20th century. Serve it with a spicy Chianti, crusty Ciabbata bread and a light salad. And yes; this is at least twice the cost of a pre-made lasagna that you can purchase, but you will never be able to go back. The finished product is beautiful, aromatic, and best of all, mouth-wateringly perfect. Bon Apetit!

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed Muir Glen organic tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound fresh lasagna sheets. Look for Cucina Fresca.
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound FRESH mozzarella, thinly sliced

Directions
Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Coconut Rice and Beans

Our favorite local food writer, Jennifer Fields from Savor It, brought this delicious rice dish to accompany a girls night-in dinner party. We paired it with Jamaican Jerk Chicken and Mango/Cilantro Salsa. She mentioned to a Ivy Manning, a local chef, that she was looking for a gluten-free recipe to pair with chicken and Ivy shared this recipe that she is testing for a new cookbook. We loved it and Jennifer shared our rave reviews back with Ivy.

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons minced ginger
1 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon turmeric
1 cup long grain rice
1 cup coconut milk
1 cup warm water or chicken stock

3/4 teaspoon salt
1 15-ounce can unsalted organic red beans, drained and rinsed
1/2 cup chopped fresh tomatoes
1 tablespoon hot sauce (optional)

Heat the oil over medium high heat in a lidded sauté pan until hot. Add the onion, pepper and ginger and sauté until vegetables are tender, 4 minutes. Add the paprika, nutmeg, turmeric and rice and stir to coat the rice with the spices. Add the coconut milk, water and salt and bring to a simmer. Reduce heat to medium-low, cover with a tight fitting lid, and cook until most of the liquid is absorbed and the rice is just tender, about 15-20 minutes, stirring once while cooking. Fold in the beans, tomatoes and optional hot sauce and stir gently with a rubber spatula.

Serves 4-6.

Jamaican Jerk Chicken with Mango Cilantro Salsa

Here is an excellent recipe that my wonderful friend Renee found for a gluten-free evening. We paired it with our best friends, laughter, several bottles of vino and coconut rice with red beans. It is now a recurring favorite meal in our house, served with margaritas and reggae in the background. The recipe is from Karen Robertson's Cooking Gluten-free! cookbook.)

2 whole chicken breasts
1/ 2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons salt
1 teaspoon freshly ground pepper
2 teaspoons fresh thyme
1/4 cup brown sugar, tightly packed

Pound the chicken to within an inch of its life. (Quite fun, actually, if you can stand that sort of thing. Good place to put the day's frustration, into that little metal hammer.) Combine all the spices. Coat the chicken breasts in the spices and preferrably grill or saute in olive oil.

Top it with Mango Cilantro salsa:
2 cups peeled, chopped mango (Campagne mangoes are the best)
1/4 cup chopped red onion
1 Haas avacado, cubed
2 tablespoons chopped cilantro
Juice from 1 lime

Combine ingredients and plate on the top or side of the finished jerk chicken.

New Potatoes with Mint

Here is a delightful way to serve new potatoes for those with a sweet/savory fetish. They are perfect with poached or baked fish.

2 pounds red skinned small new potatoes
Coarse salt
1 tablespoon butter
3 tablespoons chopped fresh mint, a handful of leaves, finely chopped
1 teaspoon sugar (finely ground, such a baker's sugar is best)

Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.

Drain the potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.

Salmon Poached in White Wine with a Dijon Dill Sauce

Salmon is an excellent source for omega-3 fatty acids and we have found a method for making it consistently tender and delicious. Please don't purchase farm-raised salmon with color added. Look for wild salmon from a fishery certified by the Marine Stewardship Council which you can always find at Whole Foods. It can be expensive, but worth it for your health. Tip: Remember to cook with wine you love to drink. It not only makes the food taste better, you can use the leftover wine from this recipe to accompany your meal. Or better yet, to accompany you while cooking the meal! (Adapted from Rachel Ray)

3-4 portions of salmon
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh dill, flat leaf parsley, tarragon, and thyme (optionally tied together with kitchen string)

Place salmon fillets in a large deep skillet. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh dill, flat leaf parsley, tarragon and thyme to the pan and set it down into the liquid. Place the pan over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.

Serve with Dijon Dill Sauce

2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Mix ingredients together and serve over (or on-the-side) of the fish.
You can also accompany this with minted new potatoes, and fresh watercress for a balanced meal.

Leftover salmon and mint can be used in the Farfalle with Salmon, Mint and Peas. Leftover dijon dill sauce is excellent with grilled artichokes!

Brie, Walnut and Honey Sandwiches

During a trip to the Netherlands, Susy discovered a phenomenal sandwich in a little bistro along the streets of Hilversum. It was served on a dense rye bread, complimented by a pint of beer. Susy took the concept and altered it into more of an appetizer or light sandwich which is a hit for brunch or lunch. Also a fantastic addition to a day in the vineyards. Proost!

-1 whole wheat baguette or thin slices of a marbled brown/rye bread
-1 loaf of triple cream brie cheese (the world's BEST is delice de bourgogne which you can find at Whole Foods, Trader Joes, Zupans or Costco too!)
-Spinach leaves with the stems removed. Use 1-2 per sandwich
-Walnuts, whole or halves. Use 1-2 per sandwich
-Honey for drizzling on top

Slice the baguette into thin slices, or use already sliced specialty bread. Top each with 1-2 pieces of spinach, followed by a layer of brie, walnuts and honey drizzled on top.

Butternut Squash, Sage & Goat Cheese Ravioli with Brown Butter Hazelnut Sauce

Making homemade butternut squash ravioli has become a Christmas Eve tradition in our house for the past five years. We took a cooking class in Tuscany where we learned how to make fresh pasta and it is one of the most fun kitchen adventures you can have. We've had ravioli making parties which are a big hit with fellow foodies, especially for a multi-course event. Note: As a shortcut, you can purchase fresh made pasta sheets, preferably Cucina Fresca which can be found at Whole Foods, Market of Choice or New Seasons. Pasta Works also makes delicious fresh pasta as well that you can custom order to pick up at their Hawthorne or NW 21st location. Or, you can use wonton wrappers but only as a last resort. This recipe was adapted from a similar recipe in Gourmet Magazine.

2-pound butternut squash, halved lengthwise and seeded
1 medium onion or 3 shallots, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)

1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
1/4 cup loosely packet fresh sage leaves, some chopped, some whole
(Optional) Brown sugar for sprinkling over the ravioli

Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.

Place small spoon-sized drops of the squash mixture, spread evenly along one side of the pasta sheets. Fold the other side over, and using either a ravioli cutter or knife, cut around each drop leaving room to seal the edges well. You can make them square or round depending on your preference. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining pasta and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.

In skillet cook butter with hazelnuts and fresh sage over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

Cook ravioli in 3 batches in gently boiling water 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.

Transfer ravioli with a slotted spoon (letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce. Garnish with extra pieces of sage, hazelnuts or with a sprinkle of brown sugar.

Endive, Pear and Walnut Salad

Think fall, leaves falling and fresh pears. Whole Foods Market created an excellent salad that we pair with Chicken/Mango sausages and Naan bread for a fantastic light dinner.

1/4 cup toasted walnut oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon honey (optional)
Salt to taste
8 cups bite-size pieces leafy green lettuce
2 Belgian endives, trimmed and thinly sliced
3/4 cup crumbled feta cheese (Valpreso is the best)
1 large Bosc pear, cored and thinly sliced
1/2 cup toasted walnuts
Black pepper to taste

Put oil, lemon juice, vinegar, honey and salt into a large bowl and whisk together to make a dressing. Add lettuce, endive and cheese and toss gently to coat. Top with pears, walnuts and pepper and serve.

Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing

Here is a summer favorite for a picnic, lunch or a light dinner that comes from Cooking Light Magazine.

1-1/4 cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups coarsely chopped nectarines (about 3 medium)
1/2 cup coarsely chopped spinach
1/4 cup thinly sliced green onions
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)

1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).

Nick's Minestrone Soup

This is quite possibly, the world's greatest soup. I experienced it for the first time in the late 90's at Nick's Italian Cafe in McMinnville, Oregon. It was part of a multi-course meal that I can still taste and smell. Yes, a night at Nick's is one to be remembered.

Our suggestion? Wake up on a cloudy summer weekend morning, hit your local farmers market straight away and spend the day at home in your kitchen at the soup pot. Do not even attempt to adapt this as it is perfection, and worth each of the 10 hours you will invest in making it.

Need more motivation to make it? Here is a 5 star review from Saveur Magazine:
"This soup, a longtime fixture on the prix fixe menu at Nick's Italian Café in McMinnville, Oregon, is served tableside from a tureen and topped with a generous spoonful of fragrant, freshly made pesto. "The heat," Nick explained, "makes the aroma rise." After the bowls are filled, the vessel is left on the table so that guests can help themselves to more, if they like."

FOR THE SOUP:
3 carrots, peeled and trimmed
1 medium yellow onion, peeled andcoarsely chopped
1 rib celery, coarsely chopped
1/2 green bell pepper, cored, seeded, and coarsely chopped
6 cloves garlic, peeled and coarsely chopped
Leaves of 1/4 bunch parsley
1/2 lb. lean salt pork
1 14 1/2-oz. can diced organic tomatoes (Muir Glen preferred)
1/2 cup tomato paste
1/4 cup beef stock base, (Pacific organic stock preferred)
1/4 cup dried basil
1 tbsp. dried oregano
Freshly ground black pepper
1/2 lb. string beans, trimmed and
cut into 1" pieces
1 1/4 cups shelled fresh or frozen peas
Salt


FOR THE PESTO:
Leaves of 1/2 bunch basil
Leaves of 1/2 bunch parsley
1/4 cup freshly grated parmigiano-reggiano
1/4 cup freshly grated pecorino romano
1 tsp. pine nuts
1 tsp. extra-virgin olive oil
Salt and freshly ground black pepper

1. For the soup: Coarsely chop 1 of the carrots and put into a food processor. Add onions, celery, peppers, and garlic, pulse until vegetables are finely chopped, then transfer to a large heavy-bottomed pot. Add parsley, salt pork, and 3 quarts water and bring to a boil over medium heat. Reduce heat to medium-low and simmer, covered, for 6 hours.

2. Using a slotted spoon, transfer salt pork to a food processor, then process until fat liquefies and meat turns into a paste, about 30 seconds. Pass salt pork through a sieve back into pot, using a rubber spatula to press as much paste through the sieve as possible. Skim off and discard fat from broth. Add tomatoes, tomato paste, beef stock base, basil, and oregano to pot. Season to taste with 1 tsp. pepper and simmer over medium-low heat, covered, for 2 hours.

3. Add 4 cups water to pot, increase heat to medium-high, and bring to a boil. Meanwhile, thinly slice remaining carrots crosswise, then add to pot. Add green beans and peas, reduce heat to medium, and simmer soup, partially covered, until carrots, beans, and peas are soft, about 30 minutes more. Season to taste with salt and pepper.

4. For the pesto: Put basil, parsley, parmigiano-reggiano, pecorino romano, pine nuts, and oil into a food processor and process until smooth. Season to taste with salt and pepper.

5. Put soup into a warm tureen, if you like, and spoon pesto into soup. Serve soup in warm bowls garnished with some freshly grated parmigiano-reggiano and pecorino romano, if you like.

Bon Appetit!

Goat Cheese Quiche with Hashbrown Crust

This recipe is another Martha Stewart adaptation and passed along from my foodie friend Amy from Yard-to-Fork. We've added bacon and fresh herbs for more depth. It is a delightful way to eat quiche and gets rave reviews, especially for brunch. Pair it with the Melon & Berry Salad with Cayenne/Lime dressing and mimosas (or bellinis!) for a decadent meal. Tip: This takes 1 1/2 hours on average to make. Prep in advance by cooking the bacon if you have time.

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen Alexia hash brown potatoes, thawed
4 slices cooked Applegate Sunday Morning Bacon (uncured/nitrate free), crumbled
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
4 scallions, thinly sliced

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions, herbs and bacon. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves six.

Rosemary White Bean Dip

Adapted from the Ultrametabolism Cookbook, here is a delicious dip for hummus lovers who want a change. You can spice this dip up-or down via other herbs, spices, salt or pepper. We often eat this for lunch as it is both nourishing and filling.

1 15oz can organic Great Northern Beans
5 tablesppons extra-virgin olive oil
1-2 medium cloves of garlic. (Roast it for a more earthy flavor)
1 1/2 teaspoons chopped rosemary
1/4 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Combine all ingredients in a food processor fitted with the metal blade and process until smooth. Add more salt, rosemary or garlic for flavor. You can also add a splash of lemon juice or thyme for a brighter flavor.

Drizzle with olive oil prior to serving and pair with:

Medium red bell pepper, cored seeded and cut into strips
Carrot or celery sticks
Organic blue or yellow corn chips

Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup

Here is our favorite fruit salad, stocked full of antioxidant goodness, compliments of Cooking Light Magazine. It is a perfect way to use all your Farmer's Market treasures. Be warned that it is a commitment, both in cost and preparation but well worth it!

SYRUP:
1/3 cup sugar (reduce to 1/4 if possible)
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons honey
1/2 teaspoon ground red pepper
1/4 cup chopped fresh mint
1 tablespoon grated lemon rind

SALAD:
6 cups (1-inch) cubed cantaloupe
6 cups (1-inch) cubed honeydew melon
2 cups fresh blueberries
2 cups quartered fresh strawberries
1 1/2 cups (1/2-inch) cubed ripe pear (about 2 medium)
1 cup fresh blackberries
1 tablespoon chopped fresh mint
1/8 teaspoon freshly ground black pepper

To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat; stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.

To prepare salad, combine cantaloupe and remaining ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.
Serves 10.

Pear Custard

This is one of our most requested desserts. Adapted only slightly from Martha Stewart, it can be served anytime of year but best of course when local organic pears are available.

1 large or 2 small Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.

In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.

Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

Serves six.

Seared Sea Scallops with White Beans and Bacon

Sea Scallops could possibly be my all time favorite shell fish. I didn't discover them until my late 20s, and after growing up in a coastal town along the Pacific, I can't believe that I survived that long without them.

Here is an excellent well rounded meal, that can be complimented with Chardonnay or Sparkling Water. Adapted from Women's Health Magazine and guess what? It is gluten free and dairy free if olive oil is used instead of butter.

4 strips bacon**, chopped into small pieces
1/2 red onion, minced
1 clove garlic, minced
1 1/2 cans great northern white beans (14 oz each), rinsed and drained
4 cups baby spinach
1 lb large sea scallops
Salt and pepper to taste
1 tbsp butter (dairy free option with olive oil)
juice of 1 lemon

Heat a medium saucepan on low, and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.

Heat a large cast-iron skillet or saute pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.

Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

Serves four.

** Please only use uncured, nitrate free bacon. Our favorite, Applegate Farms Natural Sunday bacon is the most flavorful, authentic country bacon we've found. You can purchase it at Whole Foods near the meat counter.

Baked Peaches and Amaretti Stuffing aka Pesche alla piemontese

Foodies who enjoy a large repetoire of delights, relish in the finding of a new favorite dessert. Especially one as simple, and elegant as this. We discovered this new summer favorite while enjoying a decadent evening complete with five courses, ample vino and jovial conversation.

Adapted from Eatingoutloud.com (from Italian: the essence of mediterranean cuisine)

4 ripe peaches
juice 1/2 lemon
2/3 cup crushed amaretti cookies
2 Tb marsala or brandy
2 Tb butter at room temperature
1/2 teaspoon vanilla extract
1 Tb sugar
1 egg yolk
Heavy Cream (for drizzling)

Preheat the oven to 350. Using a sharp knife, cut the peaches in half and remove pits without removing the peel. Take a small spoon and scoop out a bit of the flesh to make room for the cookies. Place peaches in a shallow baking dish, cut sides up. Sprinkle with lemon juice.

Place crushed amaretti cookies into a bowl and stir in the brandy or marsala. Let this mix sit for a few minutes to soften slightly. Add the remaining ingredients and stir to combine.

Spoon the cookie mixture into each of the peach halves, mounding it up as needed.

Place into the preheated oven and bake for 35-40 minutes. The topping will be slightly brown and the peaches will be fork tender.

Serve with a small pitcher of heavy cream for drizzling over the top. Serves 8.

The Pantry List

Here is our list (in no particular order) of must-have pantry items, that we always keep stocked. Of course we only purchase items fitting our organic standard, and trust us, they taste better!

Extra virgin cold pressed (first cold pressing) Italian Olive Oil
Aged Balsamic Vinegar, at least 10 years old
Specialty Vinegar (Black Fig, Champagne, Reisling)
Garbanzo Beans
Cannellini or Great Northern Beans
Red Beans
Dijon mustard
Kosher Sea Salt
Shallots
Onions (Red, Sweet, Yellow)
Garlic
Potatoes (Red and Sweet)
Nuts (Almonds, walnuts, cashews)
Chicken Broth (Pacific Organic)
Vegetable Broth (Pacific Organic)
Sun dried tomatoes packed in oil
Capers
Light Coconut Milk
Organic Pumpkin (Farmer's Market brand)
Flax Seed
Agave Nectar
Arborio Rice
Saffron
Turmeric
Cumin
Nutmeg
Cloves
Cinnamon
Coriander
Crushed Red Pepper Flakes
Corn Meal (Bobs Red Mill)
Traditional baking goods
Oatmeal or Buckwheat
Breadcrumbs

Being Well Nourished

Being well nourished is fundamentally one of the most important gifts we can give ourselves and our loved ones. This blog was inspired by our love of all things food and an ever growing collection of recipes. Our focus is on whole, minimally processed foods and organic/sustainable choices that positively impact our health and the planet.