Here are just a few recipes and a few links from my appearances on Nashville’s NBC affiliate WSMV-TV Channel 4. I’ve been doing cooking demos on Channel 4 since 2013…I love it! With hosts: Carole Sullivan, Kelly Sutton, Holly Thompson, and Kacy Hagerty.

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Mediterranean Potato-Cod Cakes

Mediterranean Potato-Cod Cakes

20 ounces cod fillet (about 4 filets)

20 ounces baking potato (about 3 medium potatoes)

1 small onion, peeled and grated

1 garlic clove, peeled and grated

1/4 cup parsley leaves, minced

4 eggs

1/2 cup panko

salt & pepper to taste

olive oil for frying

Peel the potatoes and quarter them. Place them in a medium saucepan and add cool water to cover. Salt water. Bring potatoes to a boil and cook until tender. Drain thoroughly. Let potatoes cool completely. Then mash them.

Heat 3 inches of water in a large sauté pan. Salt water and bring to a simmer. Add cod filets, cover, and simmer on low for about 10 minutes until fish is cooked through. Lift fish from water and transfer to a plate to cool completely.

Using your fingers, break apart the fish into small pieces. Add to a large mixing bowl. Add the mashed potatoes, the grated onion, garlic and parsley mix to combine well. Season well with salt & pepper. Add the eggs and mix until combined completely. Stir in the panko.

Add a few tablespoons of olive oil to a large sauté pan and heat till hot. Using a large spoon lift out about 2 tablespoons of the mixture and place in the hot oil, flattening slightly to make a patty. Repeat with the mixture until pan is filled. Cook until golden then flip, and cook till golden brown. Remove to a paper-towel-lined plate. Repeat with the rest of the mixture. Serve hot or at room temperature with Lemony Mayo.

Lemony Mayo

Mix 1/2 cup mayo with 2-3 teaspoons lemon juice, the zest of 1 lemon, and 1/4 cup of minced parsley leaves. Season with salt & pepper.

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Pasta w Roasted Zucchini & Peppers

Pasta w Roasted Zucchini & Peppers

2 zucchini, cut into bite-sized dice

2 red bell pepper,s trimmed, seeds removed, cut into small dice

1 small onion, peeled and trimmed cut into small dice

1 lb. cut pasta, ziti, penne, or your favorite

salt & pepper to taste

1/3 cup grated parmigiano

4-5 basil leaves, torn

Preheat oven to 400 degrees F.

Line a sheet pan with foil, lightly coat with olive oil. Spread out cut zucchini, pepper, and onion in one layer and drizzle a little olive oil. Season with salt & pepper. Roast for about 15 minutes until vegetables are softened and a little golden.

Bring a pasta pot of water to a boil. Salt water and add pasta and cook until al dente (see package for time, usually about 10 minutes). Drain pasta and add to a mixing bowl. Top with roasted vegetables and toss to combine and coat. Add a little olive oil if needed. Sprinkle with grated parmigiano. Top with torn basil leaves.

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Macedonia- Seasonal Fruit w Lemon & Orange Mascarpone

Macedonia- Seasonal Fruit w Lemon & Orange Mascarpone

1 cup sliced strawberries

1 cup blueberries

1 cup slices seedless grapes

1 pear or apple, peeled, cored, cut into bite-sized pieces

1 orange, segments cut into bite-sized pieces

zest & juice of 1 lemon

2-3 teaspoons sugar

Toss fruit together in a large mixing bowl. Add the sugar, lemon juice and zest. Toss well to coat fruit. Let sit at room temp or refrigerated for at least 1 hour for flavors to combine.

For the topping:

zest and juice of 1 orange

4 ounces mascarpone

3 tablespoons sugar

a few drops of orange extract

Mix the ingredients together with a spoon or whisk until very smooth. Dollop or drizzle on top of fruit serving.

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Eggplant Rollatini w Mozzarella & Cherry Tomatoes

2 medium eggplants

1/2 lb. mozzarella, grated or sliced into thin strips

1 lb. ricotta

1/4 lb. provolone cheese, grated or sliced into tin strips

2 cups cherry tomatoes

1/4 cup breadcrumbs

1/4 cup grated parmigiano

2-3 sprigs parsley, leaves minced, stems discarded

salt & pepper to taste

olive oil for drizzling and brushing

Preheat oven 400 degrees.

Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into ½ -inch thick slices. Line a sheet pan with foil and lightly coat with olive oil. Lay out eggplant slices in one layer. Drizzling a little olive oil. Season with salt & pepper. Roast for about 15-20 minutes until softened and slightly browned.

In a large bowl combine the mozzarella, ricotta, and provolone. Season with salt & pepper and mix to combine well. Lay out the cooked eggplant slices on a work surface. Spoon a few tablespoons of the cheese mixture on top. Spread into a thin but a little thick layer. Roll up slice gently and place seam side down in a lightly butter casserole dish. Repeat with the rest of the slices and cheese mixture. Place eggplant rolls in a single layer. Drizzle very lightly with olive oil.

Slice the cherry tomatoes in half lengthwise. Mix with the breadcrumb , parsley, and grated cheese. Season with salt and pepper. Drizzle with olive oil to moisten. Sprinkle on top of eggplant rolls. Roast in oven until topping becomes bubbly and golden, about 30 minutes.

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Garlic-Sauteed Broccoli w Sun-Dried Tomato

1 head broccoli, stems removed, cut into flowerets

2 cloves garlic, peeled and thinly sliced

1/4 cup olive oil

1/2 cup minced sun-dried tomatoes

1/4 cup grated parmigiano

salt & pepper to taste

Fill a large saucepan halfway with water. Bring to a boil. Salt water lightly. Add broccoli flowerets and simmer for about 3-4 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking.

Heat the oil in a large sauté pan. Add the garlic, sun-dried tomato & drained broccoli. Toss with oil and let cook for about 4-5 minutes until broccoli is tender. Season taste with salt & pepper. Transfer to saving dish, sprinkle with parmigiano.

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Ricotta Gnocchi w Pesto & String Beans

Ricotta Gnocchi w/ String Beans & Arugula Pesto

For the gnocchi:

1 lb. ricotta

¾ cup grated parmigiano

salt & pepper to taste

1 ¼ cups flour

1 lb. string beans, rinsed, tipped, cut into bite-sized pieces

For the Pesto:

1 cup baby arugula

1 cup flat parsley leaves

2 garlic cloves, rough chopped

½ cup olive oil

salt & pepper to taste

½ cup grated parmigiano or pecorino

Make the gnocchi: In a large bowl, mix together the ricotta, grated cheese, and salt & pepper till combined well. Add the flour (at first just a cup, then add more as needed to make a dough) and stir until a soft dough forms. Knead to bring it all together until not sticky but still a bit tacky. Tray not to overhand the dough. Break off a small handful of dough and roll into a log about a ½-inch thick. Cut log into 1/2-inch pieces. Toss with flour on a flour-dusted baking sheet. Try not to let them touch to keep them from sticking to each other. Repeat with the rest of the dough.

Make the pesto:  Combine the arugula & parsley, garlic in a food processor. Pulse until finely chopped. Drizzle in the olive oil and process until the mixture is a smooth paste. Put the mixture in a large serving bowl. Season with salt and pepper and combine.

Finish the dish: Heat a pasta pot of water until boiling. Add salt. Add string beans and cook for about 5 minutes until softened. Drop gnocchi into boiling water with string beans.  Cook until gnocchi float to the surface (about 3 minutes) then let cook for a about one minute more. Add a little pasta water to the pesto stirring until you have a looser smooth sauce. Remove gnocchi & string beans with a slotted spoon. Gently coat with sauce. Serve with a dusting of grated cheese and with more cheese to pass at the table.

My video: How to Make Ricotta Gnocchi

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Lasagna Roll-ups

Lasagna Roll-ups Video Link

Lasagna Rollups w Spinach & Mozzarella

12 lasagna noodles, boiled

1 lb. ricotta cheese

6-9 ounces spinach, pre-washed, minced

1/2 lb. mozzarella, shredded

! recipe simple tomato sauce (about 3 cups) (or store-bought)

1/2 cup grated parmigiano

salt & pepper to taste

Preheat oven to 400 degrees F.

Lay the cooked lasagna noodles out on a clean work surface. Mix the ricotta with the minced spinach and season with salt and pepper. Using a spreading knife or spatula spread a thin layer of ricotta to cover each lasagna noodle. Sprinkle lightly with shredded mozzarella. Drizzle a little tomato sauce. Sprinkle some grated cheese. Gently roll up noodles to make little bundles.

In a 9/13-inch casserole dish or pan, spread a thin layer of tomato sauce. Place the lasagna bundles, seam side down, lined up next to each other. Spoon on tomato sauce to coat. Sprinkle some mozzarella and grated cheese. Bake for about 35-40 minutes until bubbling and golden.

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Heart Tarts!

LINK with recipe

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Julia Child’s Chicken Soup

7 cups chicken stock or broth divided

2 medium onion, diced, divided

1/2 cup raw white rice

1 boneless, skinless chicken breast

2 celery stalks, diced or julienned

3 carrots, diced or julienned

2-3 tablespoons minced parsley

salt & pepper to taste

In a medium saucepan, bring 4 cups of chicken stock to a boil. Add one of the diced onions and 1/2 cup raw rice. Cook at a lively simmer until the rice is tender, about 15 minutes. Using an immersion blender (careful, liquid is hot) blend the rice and onion in the stock until smooth. (Alternatively, add to a blender and blend.)

Meanwhile, in another medium saucepan, heat 3 cups of stock and add the diced celery, carrots and dice from the 2nd onion. Add the chicken breast. Simmer until chicken is cooked through. Take out chicken and dice or sliver meat. Return to the simmering vegetables until vegetables are cooked through (about 20-25 minutes total).

Add cooked chicken and vegetables to pureed rice and onion stock — adding more cooking liquid from vegetables if you’d like to thin it out. Adjust seasoning by adding salt & pepper, if desired (note: boxed chicken broth or stock is usually already salty enough). Sprinkle with parsley. Serve hot.

Crispy Puff Pastry Breadsticks with Sesame Seeds

Sesame-Cheese Breadsticks

1 sheet puff pastry, thawed

1 egg

1/2 cup sesame seeds

1/2 cup grated parmigiano

1 tablespoon aleppo pepper or cayenne

salt & pepper to taste

Preheat oven to 425 degrees F.

On a lightly-floured surface roll out puff pastry to about 50% bigger. Keep to a rectangle shape. Beat the egg with a teaspoon or two of water and brush lightly on the surface of the dough. Sprinkle sesame seeds, parmigiano evenly over the surface. Sprinkle hot pepper (according to taste) evenly and season with salt & pepper.

Using a knife or pizza-cutter, cut dough in half width-wise. Then cut each section lengthwise into 1/2-inch strips.

Line a sheet/baking pan with parchment. Lift each strip and twist it a couple of times then line up on sheet pan twisted. Repeat with the rest of the strips of flavored dough (you’ll probably need 2 sheet pans). Bake for about 10-15 minutes until golden. Cool before storing. Breadsticks keep at room temperature, wrapped in foil, for as long as a week.

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Delicate Apple-Bourbon Cake

Delicate Apple-Bourbon Cake

1 stick (8 tablespoons) unsalted butter, room temperature

2/3 cup sugar

2 eggs

1 teaspoon vanilla

1/4 cup bourbon

1 cup flour

1 teaspoon baking powder

pinch salt

2 apples, peeled, cored and cut into 1/2-inch cubes (i.e. Gala, Granny Smith or mixture)

1/4 cup sparkling finishing sugar

Preheat oven to 350 degrees F.

With a  mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time until incorporated. Add the vanilla and bourbon. In a separate bowl, whisk together the flour, baking powder & salt. Add to the batter and mix in until just combined. Stir in the apple chunks.

Butter a 9 or 10-inch tart pan (you can also use a cake pan). Pour batter into pan and even surface with a spatula. Sprinkle the sparkling sugar on top. Bake for about 40 minutes until lightly golden. Allow to cool before removing from pan.

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Great side dish! Savory Baked Rice

Savory Baked Italian Rice w Mushrooms & Celery

1 cup long grain rice

8-10 ounces mushrooms, rough chopped

2-3 tablespoons olive oil

1 stalk celery, diced finely

1 onion, diced finely

1 cup broth (chicken or vegetable)

1 egg

3 tablespoons butter, plus more for the pan

1/2 cup bread crumbs

salt & pepper to taste

Preheat oven to 375 degree F.

In a medium saucepan bring 3-4 cups of water to a boil. Add some salt and the rice. Cook at a simmer for 12-15 minutes until tender. Drain. Set aside.

Heat olive oil in a medium skillet until hot. Add the mushrooms. Cook about 5 minutes until browned and cooked through. Season with salt. Remove from pan and set aside. Add a little more oil, heat till hot, add the celery and onion. Cook until softened. About 5 minutes. Season with salt. Remove from pan and add to the mushrooms.

In a large mixing bowl, beat the egg with the broth. Add the rice, and celery-mushroom-onion mixture. Combine well. Taste for seasoning and add salt if needed. Add some black pepper.

Butter a medium casserole dish and coat with breadcrumbs. Add rice mixture and smooth top evenly. Sprinkle breadcrumb and top and dot with butter all over surface. Bake for about 40 minutes until the top is golden. Let sit for 5 minutes or more before serving.

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Pumpkin Ricotta Cheesecake

1 tablespoon butter

3 cups ricotta

1 cup pumpkin puree

3/4 cup sugar

1/4 cup brown sugar

4 eggs

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Preheat oven to 350 degrees.

Lightly butter a 9-inch springform pan. Add a circle of parchment at the bottom, and butter the parchment.

In a large bowl whisk together the ricotta, pumpkin, and sugar until smooth, until you can’t feel/hear the grittiness of the sugar. Whisk in eggs one at a time until combined. Add the spices and whisk in. Pour batter into pan and bake for one hour until the cake is set, the edges are golden, and a toothpick in the center comes out clean.

Let cake cool completely before removing from pan. Best if chilled for a couple of hours, cake is even better refrigerated overnight.

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Shrimp in Crispy Filo Dough w Parsley Pesto

Baked Crispy Shrimp w Parsley Pesto

16 shrimp, peeled and deveined

6 sheets filo dough

3-4 tablespoons butter

salt & pepper to taste

Preheat oven to 375 degrees F.

Lay the filo dough on a work table and cut into 2-inch strips. Melt the butter. Brush the sheets with butter. Place a shrimp on each sheet at the bottom. Season shrimp with salt & pepper. Roll up filo, tucking in sides, until you have a little packet. Brush the outside with butter. Place on a parchment-lined sheet pan. Bake shrimp in the oven until golden, then turn them over to get golden on the other side. About 7-8 minutes. Serve with a drizzle of parsley pesto on the side.

For the Pesto:

2 cups f;at-leaf parsley leaves

1 small garlic clove, peeled

1/4 olive oil

salt & pepper to taste

Place all of the ingredients in the bowl of a food processor and pulse until smooth.

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Chocolate Spice Olive Oil Cake

4 eggs

1 cup sugar

1 teaspoon vanilla  extract

1/3 cup olive oil

1 cup flour

1/3 cup cocoa powder

1 teaspoon instant espresso

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1-2 tablespoons powdered sugar

Preheat oven to 350 degrees F.

In the bowl of a mixer blend the eggs and sugar until pale. Add vanilla and olive oil. Mix to combine. In a separate bowl, whisk together the flour, cocoa, espresso powder, baking powder salt, and spices. Add to wet ingredients, blend until combined.

Lightly oil a 9-inch springform pan. Pour in batter and bake in oven for about 40 minutes until a toothpick inserted in the middle comes out clean. Let cake cool completely. Dust top with powdered sugar.

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Nutella Tart

For the pastry:

1 1/4 cup flour

1/2 teaspoon sugar

pinch salt

6 tablespoons cold unsalted butter, cut into tablespoons

scant 1/4 cup ice water

For the filling:

1 13-ounce jar Nutella

4 ounces mascarpone

1/3 cup powdered sugar

1/4 cup half and half

1/2 teaspoon espresso powder

1/2 teaspoon orange extract

powdered sugar for dusting

Preheat oven to 375 degrees F.

For the Crust: Add the flour, sugar, salt and butter to the bowl of food processor. Pulse until the mixture is crumbly with small pea-sized pieces. Add water. Pulse until mixture comes together as a dough. Turn dough out onto a work surface and press together into a thick disc. Wrap in plastic and refrigerate for 30 minutes-1 hour.

Remove dough from refrigerator. On a lightly floured surface roll dough into a round disc about an inch or two larger than a 9-inch tart pan. Place the dough into the pan and gently fit in into the corners. Trim the edges by pressing the rolling pin over the top.

Lightly butter a piece of parchment a little bigger than the tart pan. Place the buttered surface down and fill with dry beans. “Blind” bake tart for about 10 minutes. Take out the beans, “dock” tart (poke with fork all over the bottom) and place back in the oven for another 5-8 minutes until golden. Let tart crust cool.

For the Filling: Scoop out Nutella into a medium mixing bowl. In a separate bowl mix together the powdered sugar with the mascarpone until smooth. Using a spoon mix in the mascarpone with the Nutella until combined. Add 1/4 half and half and mix until incorporated and smooth. Stir in espresso powder and extract.

Smooth Nutella mixture evenly into the baked tart crust. Chill for about an hour before serving. Dust with powdered sugar.

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Cinnamon Buns (w Vanilla Glaze)

Cinnamon Buns

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

6 tablespoons unsalted butter

2/3 cup milk

Filling:

4 tablespoons unsalted butter, softened to room temperature

1/4 cup sugar

3 teaspoons cinnamon

Vanilla Glaze:

2 tablespoons butter, room temperature

1 cup powdered sugar

1/2 teaspoon vanilla extract

Preheat oven 425 degrees F.

Whisk together the dry ingredients. Cut in the butter with a pastry cutter, or pulse mixture in a food processor. Add milk. Stir together and knead lightly to form a dough. Roll dough out on a lightly floured surface to about a 1/4-inch thick in a rough rectangle.

Using a spatula or butter knife spread the softened butter evenly over the surface of the dough. Sprinkle the sugar and cinnamon evenly over dough. Roll up dough tightly like a jelly roll (from the longest side). Cut into 1-inch pieces and place cut-side down on a parchment-lined cookie sheet or sheet pan. Bake for about 15 minutes until golden.

Make the glaze: Flatten the soft butter in a medium mixing bowl. Add the powdered sugar and mix with the butter. Add a few tablespoons of very hot water, stirring briskly, until a nice icing consistency forms. Stir in the vanilla extract. When the buns are cooled, slather some glaze on top of each one with a knife or spatula.

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Butterfly Pasta w Arugula & Walnut Pesto

Butterfly Pasta w Arugula Pesto VIDEO LINK

2 cups arugula

1/2 cup parsley leaves

2 garlic cloves, rough chopped

1/2 cup walnuts

1/2 cup olive oil

salt & pepper to taste

1 lb. farfalle pasta (butterflies) or any shape pasta

1 medium tomato cut into small cubes

½ cup grated parmigiano or pecorino

Make the pesto: Combine the arugula, parsley, garlic, and nuts in a food processor. Pulse until it’s finely chopped. Drizzle in the olive oil and process until the mixture is a smooth paste. Put the mixture in a large mixing bowl. Season with salt and pepper.

Boil the pasta: Bring 4 quarts of water to a boil. Salt water. Add pasta and bring back to a boil. Cook, stirring from time to time, until cooked, preferably al dente. Before draining add a little pasta water to the pesto to loosen paste to a sauce. Drain pasta. Add to sauce and gently coat. Stir in tomato. Serve with a dusting of grated cheese.

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Happy 4th of July! Make my Stars & Stripes Cobbler. So easy. So YUMMY!

Stars & Stripes Cobbler

For the Biscuit Topping:

1  1/2 cups all purpose flour

2 teaspoons baking powder

1 tablespoon sugar

pinch salt

6 tablespoons cold unsalted butter

1/2 cup heavy cream

For the Fruit:

2 cups blueberries

2 cups quartered strawberries

1/2 cup sugar, divided

4 tablespoons flour, divided

1/4 cup sparkling (sanding) sugar

Preheat oven to 375 degrees F.

Mix the fruit: in a medium mixing bowl combine the blueberries with a 1/4 cup sugar and 2 tablespoons flour. In another mixing bowl mix the strawberries with a 1/4 cup sugar and 2 tablespoons flour, stirring gently. In a 9 X 13-inch casserole dish (or equivalent) create “stripes” using the blueberries and strawberries in alternate columns filling the dish.

Make the topping: Place the flour, baking powder, sugar and salt in the bowl of a food processor. Cut butter into tablespoons and add to flour mixture. Pulse until broken up with still some chunks. (Alternatively, use a mixing bowl and cut up butter into flour mixture with a pastry cutter or knives.) Add the cream. Process until dough forms in a large clump.

Remove dough to a lightly floured work surface. Knead a bit to pull it together and flatten into a thick disc with your palm. Cut out stars using a star-cutter and place on top of the fruit, covering the top, with some fruit showing through. Sprinkle stars with sparkling sugar. (If there’s leftover dough cut out stars to bake separately and enjoy with some butter!)

Bake for about 35 minutes until stars are golden and fruit is bubbling.

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Venetian Grilled Eggplant

Video Segment on WSMV Channel 4 – Click Here

Venetian Grilled Marinated Eggplant w Burrata Cheese

1 medium eggplant or 2 small

1/2 cup extra virgin olive oil, plus more for brushing and drizzling

2 garlic cloves, peeled and smashed

1 cup cherry tomatoes, sliced thinly

1 teaspoon dried oregano

salt & pepper to taste

1 large or 2-3 mini buratta cheese balls, or very fresh mozzarella

a few small fresh basil leaves

Slice the eggplant into thin slices. Lightly grease the grill or a stovetop grill pan by adding a little olive oil to a paper towel and wipe lightly on grill. Heat the grill or a grill pan on the stove. Grill eggplant slices until slightly charred and softened on each side. Let slices cool.

Meantime in a shallow bowl or pan, mix together 1/2 cup olive oil, garlic cloves and season with salt & pepper. When slices have cooled coat eggplant in seasoned oil and let marinate for a few minutes or longer.

To serve: Layer eggplant slices on a platter. Add the buratta at the center.  Sprinkle cut tomatoes. Sprinkle oregano and salt to taste. Drizzle with a little olive oil. Decorate with basil leaves.

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Quick Tennessee Tiramisu

8 ounces store-bought Italian biscotti cookies

1/2 cup Jack Daniel’s Tennessee Honey Liquor (or your favorite liquor), divided

1/4 cup brewed espresso coffee

8 ounces mascarpone

1/4 cup sugar

1/3 cup chocolate chips

1/3 cup sliced almonds

Break up the cookies with a knife into small bite-sized pieces. Lay out broken cookies in one layer in a medium cake pan or casserole dish. Sprinkle 1/4 cup of liquor evenly over cookies. Sprinkle the coffee evenly over the cookies.

In a medium mixing bowl stir together the mascarpone, the other 1/4 cup of liquor and the sugar until very smooth. Spoon dollops of mixture over cookies, then spread evenly with a spatula. Sprinkle chocolate chips and almonds. Serve by spooning out mixture for individual servings.

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Make a batch of Easter Cookies (or use this dough for any butter cookie)…

Easter Butter Cookies w Chocolate Espresso Icing

2 sticks unsalted butter

1/2 cup sugar

1 egg

1 teaspoon vanilla

2.5 cups flour

1/2 teaspoon baking powder

pinch salt

Preheat oven to 375 degrees F.

In a mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add the eggs and mix thoroughly. In a separate bowl whisk the flour, baking powder and salt. Add to dough and mix until just combined. Chill dough for about an hour.

Toll out dough on a lightly floured surface to about 1/4 inch. Use your favorite cookie cutters to cut out shapes. Place cut-out cookies on a parchment-lined cookie sheet. Decorate with sparkling sugar or sprinkles. Continue with rest of dough.

Bake about 10 minutes until you see the cookie edges turn golden/light brown. With a spatula, gently scoop cookies to an opened, flat, brown paper bag spread out on your table or onto cooling racks. Let cool before icing.

Chocolate Espresso Icing

2 tablespoons butter, room temperature

1 ½  cup powdered sugar

3 tablespoons cocoa

1-2 teaspoons instant espresso

In a medium mixing bowl press the butter until flat. Add the sugar and cocoa. Using a tablespoon, mix with butter until butter is in small beads. Add the extract. Add a 1-2 tablespoons hot or boiling water. Mix briskly until smooth, adding more wear little by little until you reach your desired consistency. Drizzle lines of icing on cookies. Let dry before storing cookies in tins.

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Here’s the recipe for Sautéed Brussels Sprouts leaves!

Leaves of Brussels Sprouts Sautéed w/ Pancetta, Raisins & Pine Nuts

1 lb. Brussels sprouts

1/4 lb. sliced or cubed pancetta

2-3 garlic cloves, minced

1/4 cup raisins or currants

1/4 cup pine nuts, toasted

olive oil for sautéing

drizzle of vinegar

Separate the leaves of the Brussels sprouts by coring them first. Heat 2-3 tablespoons olive oil in a large sauté pan. Sauté the pancetta until cooked thru, about 3 minutes. Add the garlic and Brussels sprouts leaves. Sauté until wilted and cooked, about 8 minutes. Add a splash of white wine and cook until evaporated. Add the raisins and pine nuts, season with salt & pepper. Transfer to serving bowl. Drizzle with vinegar and toss.

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Italian Sub for Superbowl 2015

1 long loaf of Italian bread

1/2 lb. mortadella, thinly sliced

1/2 lb. salami, thinly sliced

1 lb. mozzarella (preferably fresh), sliced thickly, sprinkle with salt

1 16 oz jar roasted peppers, cut into strips

2 cups baby arugula, tossed with a little olive oil & vinegar

1 small red onion, peeled & thinly sliced

1 cup pesto**

**pesto:

2 cups basil leaves

2 cups parsley leaves

2 garlic cloves, peeled & rough chopped

1/4 cup olive oil

salt & pepper to taste

Place the pesto ingredients in a food processor, pulse until all is combined and minced.

Make the Sub (hero, hoagie, etc.):

Slice the Italian bread in half lengthwise. Spread the pesto generously on each half. On bottom half start layering ingredients: mortadella, salami, mozzarella, roasted peppers, arugula, sliced onion. Place other half on top. Press down to seal. Cut crosswise into 2-inch slices. Arrange on a platter and serve.

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Roasted Cherry/Grape Tomato Sauce

Pasta with Roasted Cherry Tomato Sauce

2 pints cherry or grapes tomatoes

2-3 cloves garlic, peeled & smashed

1/4 cup olive oil

2-3 tablespoons white wine or dry vermouth

fresh herbs: parsley, thyme, sage, mixture

salt & pepper to taste

1/2 cup grated cheese

1 lb. penne or favorite cut pasta

Preheat oven to 375 degrees F.

Line a sheet pan with foil. Toss tomatoes and garlic with oil and wine. Season with salt and pepper and sprinkle sugar. Toss with herbs. Spread out in one layer. Roast in oven for about 40 minutes-1 hour until tomatoes are tender. Pick out herb stems but leave in leaves. Transfer sauce to a large serving bowl. Add a drizzle of olive oil.

Bring a pasta pot of water to a boil. Add a generous couple of pinches of salt. Boil pasta until al dente.  Add 1-2 ladlefuls of pasta water to sauce. Reserve 1/2 cup water. Drain pasta and add to bowl with sauce. Stir to coat. Add a little more olive oil or pasta water to moisten if needed. Dust lightly with grated cheese. Pass grated cheese at table for individual servings.

Here’s the TV VIDEO LINK of the segment!

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Yummy Crumby Cod Recipe (Parmigiano-Breadcrumb Roasted Cod)

4 cod fillets (about 4 ounces each)

1/2 cup grated parmigiano

1/2 cup panko or breadcrumbs

4-5 tablespoons olive oil

salt & pepper to taste

Preheat oven to 400 degrees F.

Lightly oil a foil-lined sheet pan. Season fish with salt & pepper and place on pan. In a small mixing bowl mix together the parmigiano, breadcrumbs, and moisten with a little olive oil. Pile crumbs on top of each filet. Bake in oven for 15-20 minutes until fish is cooked through and breadcrumbs are golden.

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January 2, 2015 recipe

Almond-Peanut Butter Cookies

1 cup flour

1/2 cup raw or blanched almonds

1/3 cup peanut butter

1/3 cup powdered sugar

6 tablespoons unsalted butter (1/2 stick), cut into slices

pinch salt

1/4 teaspoon vanilla

1 egg

1/4 cup sesame seeds

2-3 tablespoons granulated sugar

Preheat oven to 350 degrees F.

Add the flour, almonds, peanut butter, sugar, butter, and salt to the bowl of a food processor. Pulse until broken down and almost powdery. Add the extract and egg, pulse until a dough forms.

Mix the sesame seeds and sugar in a shallow bowl. Roll small balls of dough and toss them in the seeds to coat. Place balls on a parchment-lined sheet pan. Press each ball slightly to flatten a little.

Bake for about 25 minutes or until slightly golden. Let cool. Once cooled you can keep cookies in an airtight container — a tin is preferably — for 3-5 days.

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December 5, 2014 recipe

Sautéed Savory Mushrooms w Porcini

For the video link…click here…recipe below!

Sautéed Savory Mushrooms w Porcini

1/3 cup dried porcini mushrooms

2-3 tablespoons olive oil

1 shallot, peeled and minced

8 ounces white or cremini mushrooms, rinsed, trimmed and quartered

handful flat-leaf parsley sprigs, leaves minced, stems discarded

salt & pepper to taste 

Place the dried porcini mushrooms in a small bowl. Cover with very hot or boiling water. Let rehydrate for at least 15 minutes.

Meanwhile, heat the olive oil in a medium sauté pan. When hot add the shallots and white or cremini mushrooms. Sauté on medium heat until softened — about 5-8 minutes.

Lift the dried porcini mushrooms from the water. Pat dry. Mince slices and add to the cooking mushrooms. Cook 2-3 minutes more. Spoon in a couple of tablespoons of the soaking liquid, careful not to include the sediment at the bottom of bowl. Cook another minute or two at a lively heat. Season with salt & pepper, sprinkle with parsley. Serve.

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Lemony Shrimp Salad (check out some footage from my Amalfi trip, too, in this video segment)

Lemony Shrimp Salad video segment

Lemony Shrimp Salad recipe

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Orange Olive Oil Cake

Orange Olive Oil Cake video segment

Orange Olive Oil Cake recipe

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PEAS AND MACARONI 

Peas and Macaroni Cooking Segment on WSMV-TV

Peas and Macaroni Recipe

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SESAME SEED COOKIES-BISCOTTI REGINA

Sesame Seed Cookies Cooking Segment on WSMV-TV

Sesame Seed Cookie recipe

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STUFFED JUMBO PASTA SHELLS

Stuffed Jumbo Pasta Shells cooking segment on WSMV-TV

Stuffed Jumbo Pasta Shells Recipe

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CAULIFLOWER PASTA W CRISPY BREADCRUMBS

Cauliflower Pasta w Crispy Breadcrumbs cooking segment on WSMV-TV

Cauliflower Pasta w Crispy Breadcrumbs recipe

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CHEESE TOASTS WITH SUN-DRIED TOMATOES & OLIVES

Cheese Toasts w Sun-Dried Tomatoes & Olives cooking segment on WSMV-TV

Cheese Toasts w Sun-Dried Tomatoes & Olives recipe

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BISCUIT DOUGH CINNAMON TWISTS

Biscuit Cinnamon Twists cooking segment on WSMV-TV

Biscuit Dough Cinnamon Twists recipe

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MINI-FRUIT PIES

Mini-Fruit Pies cooking segment on WSMV-TV

Mini-Fruit Pies recipe

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MINI ROASTED PEPPERS W OREGANO

Mini Roasted Peppers cooking segment on WSMV-TV

Mini Roasted Peppers w Oregano recipe