Dessert cups with cannoli filling

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These dessert baking cups are great for baking something in them or  making assembled desserts such as these dessert cups with cannoli cream.

Dessert cups with cannoli cream
Dessert cups with cannoli cream

You can fill them with whatever you like!
Pictured I did pound cake, cannoli cream and topped with  chocolate dipped strawberries.
You can use pudding to fill the cups instead of cannoli cream.
Create whatever pleases you.

Cannoli cream ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
2 TBLS cornstarch
½ TSP cinnamon

mini chocolate chips, to sprinkle on top
1 store bought butter pound cake
Bakers chocolate melting cup, I used milk chocolate
8-10 fresh strawberries

Directions;
Mix the cannoli cream in a processor or if you don’t have one a blender. Set aside.
Have the strawberries at room temperature. Place them on a pan with wax paper.
Melt the chocolate according to the directions on the cup.
Dip the strawberries and place them on the wax paper pan.
Let them sit for 1/2 hour and then refrigerate.
Slice the pound cake about 1/2 inch thick and cut out a circle of cake with a glass or biscuit cutter and press it into the dessert cups.
Top with the cannoli cream and sprinkle with the mini chocolate chips.
Place a dipped strawberry on top.
Chill and serve the same day.

Pan Fried Pork Chops

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This fried pork chop recipe is so quick and easy and loaded with tender flavors.

fried pork chops
fried pork chops

Ingredients;
4 rib cut pork chops cut about 1/2 thick
1 cup Italian flavored bread crumbs
1 TSP garlic powder
1 TSP dried parsley
1/4 cup grated Parmesan or Pecorino cheese
1 egg, beaten
olive oil and canola oil

Directions;
Add the oils just enough to coat a frying pan large enough to fit the chops in one layer. Heat on medium so the oil sizzles slightly when you add the chops.
Mix the bread crumbs, garlic powder, parsley and cheese.
Dip the chops in the beaten egg and then the bread crumb mixture.
Fry 5 minutes on each side or until golden brown.

 

Creamy Cajun Shrimp

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This creamy cajun shrimp dish is so tasty and quick to make.
You can adjust the spices to your liking.
You can also sub half the shrimp for raw bay scallops.

Creamy Cajun shrimp
Creamy Cajun shrimp

Ingredients;
1 LB cleaned  raw shrimp (16-20 to a LB size or smaller-leave on the tails)
1/2 cup heavy cream
3 TBLS butter
1 TSP fresh minced parsley
1 TBLS minced shallot
1 garlic clove minced
1/4 cup dry white wine
1 TBLS Paul Prudhomme’s seafood magic (adjust this up or down to your liking)
1/2 TSP cayenne pepper
a dash or two of smoked paprika
2 cups cooked white rice or whatever type you want

Directions;
In a large skillet add the butter, shallot, garlic and shrimp..
Sauté for just a minute or two.
Add the wine and cook it off for a few minutes.
Add all the other ingredients except the cream.
Bring it up to a simmer.  Add the cream and stir a few more minutes.  The sauce will thicken slightly.
Serve over the cooked rice as much as you like.
Pictured is on the light side.

Fruit Filled Tart

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These two pictured tarts are a take on an apple tart I posted in 2015.
It’s an impressive dessert with little effort or time. Serve with whipped cream, your favorite ice cream or Gelato.

cherry fruit tart
cherry fruit tart
peach fruit tart
peach fruit tart

Ingredients;

1 can 21oz cherry OR peach pie filling
A dash of nutmeg for the peach tart
1/2 TSP almond extract for the cherry tart
large white sugar sprinkles
1 egg white  beaten until frothy
1 box of pie crusts, the 2 pack that rolls out
a sheet of parchment paper
Directions;

Preheat oven to 420.
The pie crusts should be at room temperature.  Remove them from the box and gently unroll them. Place one on the parchment paper.
Mix into the fruit; almond extract for the cherry and nutmeg for the peach.
Pour the fruit in the middle and arrange it to come about 2 inches from the edge.
Fold the edges up and over lapped (fluted)as pictured.
Brush the edge with the egg white and sprinkle with the sugar.
Bake for about 20 minutes until golden brown.
**Optional crumb topping**
1/4 cup flour
2 TBLS cold unsalted butter
light dash of cinnamon
1 TSP regular sugar
Mix together until the butter is incorporated into pea size pieces.
Sprinkle the mixture over the fruit top of the tart. Bake as directed above.
The peach fruit tart pictured has the crumb topping.

Bacon Wrapped Stuffed Shrimp

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These Bacon wrapped stuffed shrimp are excellent as an appetizer or a meal.
You can change the stuffing  to  my crab cake recipe mixture or add jalapeno to the cream cheese recipe below.

Bacon wrapped stuffed shrimp
Bacon wrapped stuffed shrimp

Ingredients;

1LB very large shrimp, 12 to a pound size or larger is best
8 oz cream cheese at room temperature
1 TBLS chives, minced
1 small garlic clove minced
4-5 slices of bacon
Salt and pepper to taste

Directions;

Buy raw shrimp, frozen or defrosted. The shell is removed leaving just the tail shell on. Devein them and butterfly cut them by cutting just enough to open them up flat on a baking sheet.
Mix all the other ingredients, except the bacon.
Stuff the butterflied side of the shrimp with about 1 TBLS of the cream cheese mixture. Cut the bacon into pieces just large enough to wrap around the shrimp twice. Place a toothpick through the shrimp to hold the bacon in place.
Bake at 425 for 10-12 minutes and then turn over to broil for a few minutes on high until browned.

Making Buttermilk

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Many times I want to make something and it calls for buttermilk and it’s not something I keep on hand.  Some of my friends say they make their own.  I tried it and it works. No matter which you choose to substitute,  stir in the ingredients and let it sit for 15 minutes or so.

buttermilk
buttermilk

I’ve researched and found several ways to use other ingredients.
Another substitution for buttermilk is plain or vanilla unsweetened yogurt. Used in equal measurement. It may be necessary to thin the yogurt with water or milk first (especially if the batter you’re making is relatively thin).
OR
1 TBLS white vinegar mixed with 1 cup of whole milk
OR
1 TBLS  lemon juice mixed with 1 cup of whole milk
OR
2 TSP cream of tartar mixed with 1 cup of milk

New England Style Seafood Chowder

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This New England Style Seafood Chowder is so rich and tasty.
I serve it several ways.
Pictured are in a bread bowl and tossed with pasta.

New England Style Seafood Chowder in a bread bowl
New England Style Seafood Chowder in a bread bowl
New England Style Seafood Chowder with pasta
New England Style Seafood Chowder with pasta

You can also serve it with rice if you like. Whatever pleases you!!
Check for taste before adding salt as the seafood can be enough.

Ingredients;
32 oz seafood stock, bought in a container or fresh from the market
1 stick and 4 TBLS unsalted butter, divided
2 stalks of celery chopped fine
3 red potatoes, peeled, boiled and small cubed
1 large onion, minced
2 cups heavy cream
1 cup whole milk
1/2 TSP dried thyme
Two 4oz raw lobster tails, shelled and each cut into 3 pieces
8 large raw shrimp, peeled and deveined
8  large raw sea scallops
4oz of fresh chopped clams from the market OR two 6oz cans of chopped clams, I like the Snow’s brand
1/2 cup of flour
salt and pepper to taste

Directions;
Place 4 TBLS butter in a pot large enough to accommodate all the ingredients and cook the celery and onion until translucent, but not browned.
Add all the other ingredients except one cup of stock, seafood, flour and remaining butter.
Bring to a simmer.
In a small pot cook the remaining butter and flour over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the broth and then add to the stock and onion mixture. Simmer until it begins to thicken.  Add the seafood and simmer for another 5 minutes or until the seafood is cooked. The seafood cooks in a few minutes.
Serve in a bowl or bread bowl. I used a large Italian round bread but a sourdough round bread would work too. Just cut the top off and dig out the middle to fit the chowder.
Sounds odd, but it was good over pasta dusted with grated pecorino cheese too!!

 

 

American Classic Pot Roast

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This recipe is the American Classic Pot Roast most common when we grew up.
The flavors are a rich beef enhanced by adding wine to the recipe.
This freezes well also.

American Classic Pot Roast
American Classic Pot Roast

Ingredients;

4 LB beef roast; bottom round or chuck are the best for this recipe
32oz unsalted beef stock (one cup reserved)
2 TBLS olive oil
1 cup dry red wine
1 TBLS Gravy Master or Kitchen Bouquet
1 large onion sliced
1 celery stalk cut into 3 pieces
6 carrots cut into 3 pieces
2 bay leaves
1 clove garlic cut into 3 pieces
2 TBLS cornstarch
Salt & pepper taste

Directions;
Dry the roast and sprinkle with salt and pepper.
Heat a pot big enough for the beef to fit flat. Add the oil and once heated brown the roast on all sides, especially the side with the fat.
Remove the roast and set aside. Add the wine to deglaze the pot of all the browning pieces.  Measure 1 cup of the beef stock and set it aside.  Add the balance of the stock to the pot and bring it to a boil.
Mix the cornstarch and Gravy Master into the cup of reserved stock. Set this aside.
Add all the other ingredients to the pot and simmer for 3 hours covered or in a crock pot on high for 4 hours.
Remove the roast and all veggies.  Stir the cornstarch-Gravy Master and stock together and pour into the pot of juices.
Simmer until the juices thicken, 5 minutes or so.
Taste for salt & pepper and adjust to your liking .
Let the roast sit for 10 minutes before slicing.

 

 

 

Asparagus with Pasta

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This asparagus with pasta is a 10 minute prep and 15 minutes max to cook the pasta.  I used linguine but you can use any kind of pasta you like; Penne, Rigatoni, Spaghetti, mix white pasta with spinach pasta for a more dramatic presentation.
Great for a work night supper.

Asparagus and pasta
Asparagus and pasta

Ingredients;

1 LB bunch of fresh asparagus,  trim and discard the woody stems and steam for 5 minutes
1/2 LB pasta, cooked according to the box directions
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
2/3 cup low sodium chicken or vegetable broth
dash of red pepper flakes
1/2 cup of heavy cream
Grated Parmesan cheese

Directions;

In a sauce pan add the butter and garlic and sauté for a few minutes.
Add all the other ingredients, except the cheese and simmer for a few minutes.
Pour over the cooked pasta, toss and sprinkle with the cheese and serve.

Mussels in White Wine Sauce

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These Mussels in white wine sauce can be served by themselves or over pasta.
They cook in minutes and are delicious !!

Mussels in white wine sauce
Mussels in white wine sauce

Ingredients;

1LB fresh raw mussels
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
1/2 cup dry white wine
dash of red pepper flakes
1 cup of milk

Directions;
Soak the mussels in the milk for about 30 minutes and remove the little black  beard as it is called.  The milk will make the mussels release any sand they might have in them.
Rinse them off and in a pot big enough to have one layer boil an inch or so of water.  Place the mussels in the boiling water and simmer a few minutes as they open.
Discard any that do not open. Remove them from the water but save the mussel juice. Drain the mussel juice through a sieve saving about 1 cup. Set aside.
In a sauce pan melt the butter and sauté the garlic a minute or so.
Add all the other ingredients to the sauce pan with the butter and garlic and bring to a simmer.
Serve with a crusty bread or over 12oz of cooked linguine.

 

Mushroom Risotto

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This mushroom risotto recipe is absolutely creamy delicious, and flexible!!
I used baby bella mushrooms but you can use whatever type you desire. You can make this just rice and add a little saffron or baby peas.  The variations are endless!
Pictured I added cooked asparagus at the end.

Mushroom risotto
Mushroom risotto

Ingredients;

8oz fresh baby bella mushrooms, cleaned and sliced
7 cups chicken stock, low sodium
¼ cup extra virgin olive oil
1 med onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 cup dry white wine
1 TBLS fresh sage, chopped
5 TBLS butter
1/2 cup Parmesan cheese

Directions;
Sauté the mushrooms until slightly browned and set aside.
Heat the chicken stock to a simmer.
In a large saucepan heat the oil and sauté the onion and garlic until slightly translucent.
Add the rice and stir. Add the wine and stir until most of the liquid is gone.
Add the hot stock a ladleful at a time, gently stirring the liquid after each addition stirring and adding to keep a layer of liquid above the rice.
After about 15-20 minutes the rice should be just slightly firm.
It’s important to keep an eye on the rice at this point, it can easily over cook so that the grains become long and jagged looking.
Add the mushrooms and sage while stirring.
Remove from the heat and stir in the butter, cheese and the
cooked/drained asparagus if you chose to add them to the recipe.
Taste and add salt and pepper if needed.
Stir gently and serve immediately.

 

Baking Powder – Buttermilk Biscuits

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These Baking powder – buttermilk biscuits are a breakfast classic.

Baking-powder buttermilk biscuits finished
Baking-powder buttermilk biscuits

Using a food processor is easy but you can also use a mixer.
Served with your favorite jam, so light and tasty!
They only take a few minutes to put together.

Baking-powder buttermilk biscuits prepped
Baking-powder buttermilk biscuits prepped

Ingredients;
2 cups all purpose flour, unbleached preferred
3 TSP baking powder
1/2 TSP salt
1/2 cup Crisco shortening  OR  make it 1/4 each unsalted butter
1 cup cold buttermilk (see my “making buttermilk” recipe to make your own)

Directions;
Preheat oven to 450.
In a food processor place all the dry ingredients.  Pulse a few times to mix.  Then add the shortening mixing until the mixture looks like large crumbs.
Slowly add the milk into the processor until the dough forms a ball.
Roll out dough on a floured surface about 1/2″ thick.
Cut 2″ round biscuits and place them on a cookie sheet, preferably lined with parchment paper.
Bake for 10-12 minutes until lightly brown and serve warm.

Makes about 12 biscuits.

Yogurt, Fruit and Honey Parfait

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This yogurt, fruit and honey parfait is an excellent choice for a light breakfast, brunch or just as a snack.
Make it in any individual serving size glass you like.
I made this in a mason jar but feel free to change it into a fluted champagne glass or any clear glass you find appealing.

Yogurt fruit and honey parfait
Yogurt fruit and honey parfait

It’s unlikely you’ll have leftovers!

Directions;
I used bran flakes, layered with vanilla Greek zero sugar yogurt, fresh blueberries and drizzled with local honey.

You can change the bran to any cereal or granola, any yogurt flavor and fruit to whatever pleases you.

 

Salmon BLT Sandwich

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This Salmon BLT Sandwich is easy to put together and very tasty.
Great for a luncheon served with my potato salad recipe.

Salmon BLT Sandwich
Salmon BLT Sandwich

Ingredients;

4oz-6oz cooked Salmon filet (grilled, baked or store bought, warm or cold)
the bread of your choice, lightly toasted. Pictured is Ciabatta
Lettuce of your choice
sliced tomato
2 slices of cooked bacon, any type
Mix together;
2 TBLS Mayonnaise
a sprinkle of fresh or dried chives
a sprinkle of capers
a splash of lemon juice
Black pepper to taste

Directions;
Assemble the sandwich using the mayo mixture spread on both sides of the bread.

Spring Berry Salad

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Fresh local strawberries inspired me to make this spring salad.
Use any kind of lettuce or berries you like. Fresh of course is best!
The berries compliment the sharpness of the cheese.
I used a simple dressing of extra virgin olive oil and a strawberry/berry balsamic vinegar

spring salad
spring salad

Ingredients;

In a large salad bowl mix together;
Spring salad greens
Cucumber
Roasted red peppers, jarred, sliced thin
Artichoke hearts, plain, not marinated
Tomatoes, any kind
Broccoli, florets, raw or cooked
Fresh strawberries, sliced
Gorgonzola cheese, crumbled
Toss with the dressing and serve with a slice of crusty bread.

Spinach Artichoke Dip

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This Spinach Artichoke Dip is easy and so tasty.  Just be sure the spinach is well drained.
A great take along to a gathering.
If you like spicy, add a few drops of Tabasco.

Artichoke Spinach Dip
Spinach Artichoke Dip

Ingredients;
cooking spray
8oz cream cheese at room temp
1/2 cup sour cream
1/4 cup mayo
1 shallot, minced
10oz box of frozen chopped spinach, defrosted and well drained
14oz can plain artichokes or frozen thawed, not marinated, rough chopped
1 cup grated good quality Parmesan cheese
a little salt and pepper

Directions;
Heat oven to 350
spray or butter a 1 QT baking dish
Be sure the spinach has no water left in it.
Blend all ingredients except the artichokes and half the Parmesan.
Once mixed add the artichokes and mix gently.
Put the mixture into the prepared baking dish and top with the remaining Parmesan.
Bake at 350 for 20 minutes and if you want the top to be browned turn on broil for 5 minutes or so.
Serve with Italian bread slices, chips or crackers.

Parmesan Cheese Crusted Scallops

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This Parmesan Cheese Crusted Scallops recipe takes just minutes to make.
If you buy frozen sea scallops they only take a short time to defrost in cool water.

Parmesan Cheese Crusted Scallops
Parmesan Cheese Crusted Scallops

Ingredients;
12oz-16oz sea scallops, rinsed with cold water and drained
1 egg, beaten
2/3 cup Italian flavored bread crumbs
1/3 cup shredded Parmesan cheese
1 TSP parsley, dried is fine
1/2 cup olive oil

Directions;
Coat the scallops in the egg and then into the bread crumb mixture. Place them on a plate. Once all are coated heat the oil in a 8″-9″ frying pan. Fry about 3-4 minutes on each side until golden brown.
Serve sprinkled with Parmesan cheese.

Meat and Cheese Omelet

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Omelet’s are not just for breakfast or brunch.  This hardy meat and cheese omelet can be a dinner too.

meat and cheese omelet
meat and cheese omelet

I used pork roll(Taylor ham), white cheddar and chives.
Feel free to  change the meat, cheese or add veggies to your liking. Be sure the meat and veggies are cooked and well drained.

Ingredients;
1 TBLS olive oil or unsalted butter
3-4  XLarge eggs
1 TBLS cream or half and half
3 TBLS meat, diced and cooked like; ham, bacon or any kind you like
3 slices of cheese, diced
1 or 2 TBLS chives or any veggie like peppers, spinach or onion, cooked and drained

Directions;
Whisk the eggs and cream until a little fluffy.
In an 8″-9″ skillet on low heat melt the butter or slightly heat the oil.
Add the eggs and cover for a few minutes until the egg mixture is slightly set. With a spatula pick the sides up to drain off some the the raw egg making it touch the pan. Add the meats and veggies spread over one half of the omelet. Fold the omelet in half covering the filling.
Flip the omelet over to cook on the opposite side.
Serve with your favorite toast and fruit on the side.

 

Zucchini Sauté with Tomatoes and Onion

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This zucchini sauté dish is one frying pan and few minutes of prep and it’s ready to eat.  It can be a side or a meal. Serve on toasted Italian bread slices dusted with Parmesan cheese and you’ve got a meal.

Zucchini sauté
Zucchini sauté

Ingredients;

2 TBLS olive oil
1 garlic clove minced
3-4 small fresh zucchini, cubed
2 sweet onions, sliced thin
2 cups chopped tomatoes, canned or box is fine (I like the Pomi brand)
Salt and pepper flakes to your taste

Directions;
In a frying pan large enough to hold all the ingredients,  add the oil and onions.  Sauté until soft but not browned. Add the garlic and stir for 1-2 minutes.  Add the balance of ingredients and cover to simmer for 10 minutes. Serve hot or at room temperature.

Peach Turnovers

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These peach turnovers are easy to make and you can also freeze them for use another time. For the best  results use fresh ripe peaches if possible.

peach turnovers
peach turnovers

Ingredients;

1/2 cup sugar
2 TBLS cornstarch
2 LBS fresh ripe peaches, peeled and cut into cubes
1 TBLS unsalted butter plus a little more for melting
Sprinkle of cinnamon & nutmeg
2 sheets frozen puff pastry, thawed

1 egg beaten with a splash of water
1/4 cup powdered sugar, if desired

Directions;

Preheat oven to 400.
Dice the peaches saving the juice. Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly. Add peaches, butter, cinnamon and nutmeg. Stir for a minute or two. Cool slightly. Lightly roll out each pastry sheet on floured surface. Brush with melted butter. Cut each sheet into 4 squares. Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle and press to seal edges (or crimp with fork).
Place on baking sheets lined with parchment paper OR wrap and freeze them for another time.
Bake at 400º for 10-15 minutes until lightly brown and puffy.
Cool and sprinkle with powered sugar if desired  them for another.

Egg Cream

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An egg cream is a popular NYC deli beverage not containing any egg. Typically made with Fox’s U-Bet syrup ( Amazon sells it), milk and seltzer.

egg cream
egg cream

Ingredients;
1/3 cup whole milk or half and half, cold
1/4 cup flavored syrup such as chocolate or vanilla, Fox’s U-Bet or Hershey’s
Plain seltzer to fill the glass

Directions;
In a tall glass stir together the milk and syrup.
Add the seltzer while stirring briskly as the foamy creamy top builds.

Whipped Coffee

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I saw this Whipped Coffee recipe on TV and it looked so good, almost dessert like.
I thought I’d share it with you. Use any sweetener you like, Stevia, Splenda or any type sugar you prefer. Use equal parts coffee, sweetener and water. The amount here makes 2 servings.

Whipped Coffee
Whipped Coffee

Ingredients;
2 TBLS instant coffee, any kind. I did a combo of regular coffee and espresso
2 TBLS sweetener
2 TBLS water
1 cup cow’s milk or any type milk you like, hot or cold

Directions;
In a narrow bowl whip together with a mixer the coffee, sweetener and water until it becomes fluffy.
Pour the milk evenly into 2 glasses and top with the whipped coffee mixture.
Sprinkle with cocoa powder or cinnamon or anything you desire.

Scallops Baked Italian Style

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This Scallops Baked Italian Style recipe was developed by my brother-in-law, Sonny.
He was a fabulous chef.  He would make this every Christmas Eve.
It will become a family favorite for you too.

Scallops Baked Italian Style
Scallops Baked Italian Style

Ingredients;
12oz -16oz sea scallops
2/3 cup Italian flavored bread crumbs
6 TBLS unsalted butter, soft, but not melted
2 cloves of fresh garlic, crushed
1 TSP chopped parsley and a sprinkle
2 TBLS grated Romano cheese
Lemon slices for garnish

Directions;
Preheat oven to 400.
Place scallops in one layer in a lipped baking pan.
Mix all the other ingredients, except the lemon, and spread the paste like mixture over the scallops.
Bake for 15-20 minutes or until they are bubbling and the bread crumb mixture is lightly brown.
Garnish with lemon slices and a sprinkle of parsley.

Pork Chops sautéed with Herbs, Capers and Onions

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This pork chop dish is ssoo tasty. The secret is not to over cook them. Just cook long enough to brown them and sauté for a few minutes more, they are done.

pork chops sautéed
pork chops sautéed

Ingredients;
2-4 pork chops, about 1.25 LBS, I like French style rib cut
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
large sweet onion, sliced thick
1 shallot, minced
1 clove garlic, minced
1 sprig fresh rosemary & sage
1 TBLS capers

Directions;
Heat the oil med hot in a skillet large enough to accommodate the chops in one layer.
Place the chops in the pan and brown on both sides.
Add the shallot, onion, and herbs. Sauté for a few minutes and add the balance of ingredients and sauté a few minutes more.

Lemon Supreme Pound Cake

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I call this Lemon Pound Cake Supreme because when you add the sour cream there is no better description than Supreme!
Your guests will certainly be asking for the recipe.
Pictured is shaped by a cake pan by Nordic Ware.  They have the largest variety of decorative cake pans I’ve ever seen.

pound cake
pound cake


Ingredients;
1 1/2 cups all-purpose flour, unbleached preferred
2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk sour cream
1 cup sugar
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil

Directions;
Preheat the oven to 350 degrees. Grease and flour 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
Sift together the flour, baking powder, and salt into a bowl.
In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Cool for at least an hour.
Glaze:
1 cup confectioners sugar mixed with 1/2 tsp lemon extract and 2 TBLS water or cream or milk. Stir together and adjust the consistency to what you like. Drizzle over cooled cake.

Roasted Broccolini

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This roasted Broccolini recipe is very tasty. Broccolini is just young more delicate broccoli and it’s a bit more tender.
I’m noting a few ways to roast it.

broccolini
broccolini
broccolini
broccolini


Ingredients;
2 bunches of fresh Broccolini
2 TBLS olive oil
1 clove peeled and mashed garlic
Salt & pepper to taste
**variations** Sautee diced pancetta or bacon and toss with cooked Broccolini. Sprinkle Parmesan cheese over it too, if that pleases you.

Directions;
Preheat oven to 375.
Wash and trim the stems of the Broccolini. Making small bunches. Toss in the oil, garlic, salt & pepper. Place on a baking sheet in the oven for about 20 minutes or until its fork tender or however you like it.
Serve as is or add my variations.

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