Chicken Cacciatore
Michele G

Ingredients

  • 1/4 cup all-purpose flour
  • 2 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 1 (3 1/2 to 4-pound) chicken, cut into pieces
  • 1/4 cup olive oil
  • 1 medium yellow onion, roughly chopped
  • 1 carrot, diced
  • 1 rib celery, diced
  • 4 cloves garlic, finely chopped
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 (28-ounce) can plum tomatoes
  • 1/3 cup dry red wine
  • 1/4 cup freshly chopped flat-leaf parsley

Directions

For the Chicken Cacciatore:
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes.
Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Zeppole
Michele G

Ingredients

  • 1 vanilla bean
  • 1/2 cup sugar, plus 3 tablespoons
  • 2 tablespoons ground cinnamon
  • 1 stick butter
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs
  • Olive oil, for frying

Directions

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
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Duck a l'Orange
Michele G

Ingredients

  • 4 oranges, washed
  • 2 duck breasts, about 3/4 pound/375 g each
  • 1/4 cup/55 g sugar
  • 3 tablespoons red wine vinegar
  • 2/3 cup duck, chicken or veal stock
  • 2 tablespoons butter
  • Salt and freshly ground pepper
  • Squirt lemon juice

Directions

Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.

Prepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.

Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.
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Easy Pastry Shop Apple Tart
Michele G

Ingredients

  • For the crust:
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • For the cream filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • For the top:
  • 3 apples, peeled and thinly sliced
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 1/4 cup slivered almonds or chopped walnuts

Notes

If you want to put on a glaze, I'd use apricot jelly, but thin it out with a little water first because you're working on a bumpy surface with those nuts.

Directions

Preheat the oven to 400 degrees F.

Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.

While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts.

Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.
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Coq au Riesling
Michele G

Ingredients

  • 6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces)
  • Salt and freshly ground pepper
  • 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying
  • 4 shallots, minced
  • 1 clove garlic, minced
  • 2 tablespoons Cognac
  • 1 cup/250 ml dry Riesling
  • 1/2 cup/125 ml chicken stock
  • 8 ounces/250 g mushrooms, quartered
  • 1/2 cup/125 ml creme fraiche or sour cream
  • Chopped fresh parsley or tarragon, for garnish

Directions

Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.

Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.
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Beef Bourguignon
Michele G

Ingredients

  • For the stew
  • 4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks
  • 2 tablespoons pork fat or olive oil, plus more if needed
  • 2 carrots, peeled and halved
  • 2 onions, peeled and halved
  • 4 cloves garlic, just crushed
  • 1/4 cup all-purpose flour
  • 1 (750ml) bottle red wine
  • 4 cups beef stock
  • 1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs)
  • For the garnish
  • 1 tablespoon olive oil, plus more if needed
  • 6 to 8 slices bacon, cut into lardons
  • 40 baby onions, peeled
  • 16 ounces mushrooms

Directions

Preheat the oven to 325 degrees F.

Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.

Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.

While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.

When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.
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Creamy Potato Gratin
Michele G

Ingredients

  • 4 1/2 pounds all-purpose potatoes
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 onion, peeled
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • Approximately 1/4 cup unsalted butter

Directions

Preheat the oven to 500 degrees F.
Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.
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Swedish Christmas Cookies
Michele G

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cardamom
  • 1/4 teaspoon fine salt
  • 1 cup unsalted butter, (2 sticks), at room temperature
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Colored sanding sugars or chopped toasted pecans

Directions

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks
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Baked French Toast Casserole with Maple Syrup
Michele G

Ingredients

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
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Ricotta Orange Pound Cake with Strawberries
Michele G

Ingredients

  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
  • 1 1/2 cups whole milk ricotta cheese
  • 1 1/2 cups sugar, plus 1 tablespoon
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 orange, zested
  • 2 tablespoons Amaretto
  • Powdered sugar, for dusting
  • 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
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Trying not to scream
Michele G


Today it is just another amazing day in my house.  My 3 year old wants the tv on but she won't stay in the room to watch the movie or show that is on.  But the second you try and turn it she runs in the room and starts to throw and amazing 3 year old fit.  Oh yeah it is awesome. 

And then she has tried to love and squeeze the dog so much that he has tried to hide from her.  She at one point almost pushed him down the stairs trying to hug him as he was pusing away from her.  I had to pull the gate closed at the top of the stairs and look at the dog saying this is for your own safety.  Oh my it is just crazy the things you have to do to keep everyone safe.

Also, people in my family are asking what to bring for Christmas Eve dinner.  Well I have sent an email and also sent one on facebook.  It is the same list every year of what we eat and what to sign up for to bring.  It doesn't change so I don't know what the issue is.  But I guess I just wasn't clear.  I guess I will have to find another way or do something different cause well this list of traditional food isn't working I guess.

And for the family too that don't tell you what they want for gifts or just ask for gift cards.  Well I am sorry I am not doing gift cards.  I a not going to wait til the last minute to get you what you finally think of.  Because running all over town or trying to get somthing shipped like over night well just isn't going to happen.  I am not going to pay the same to ship it here as the gift I was going to get you just because you waited to tell me til the last minute.  I think that is just nuts.  You will just get the random thing that I got for you or the As Seen On TV item that I saw on late night tv or at the store and thought oh how amazing that looks & cool it will be.

I am trying to get the house prepaired, the menu planned, everything in order and ready for Christmas Eve & Christmas Day.  All in all while still trying to have fun and fit in some sort of tradition for my own family.  Yeah it is crazy and I think I found my first grey hair.
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Lentils con Prosciutto
Michele G

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 (9 ounce) piece prosciutto, cubed
  • 2 white onions, thinly sliced
  • Sprig rosemary
  • 2 chili peppers, diced
  • 2 1/2 (15-ounce) cans lentils, drained and rinsed

Directions

Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.

Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.

Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.
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Swedish Meatballs
Michele G

Ingredients

  • 8 slices white bread
  • 1 cup heavy cream
  • 3 eggs
  • 1/2 cup diced onion
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon beef base
  • 1/2 teaspoon chopped garlic
  • 2 1/2 pounds ground chuck

Directions

Preheat the oven to 450 degrees F.

Place the bread slices in a large mixing bowl and dampen with heavy cream. Once bread is soaked through, add the rest of the ingredients, except the meat, and mix well. Mix in the meat. Roll the mixture into 1-inch meatballs and bake, uncovered, on a lightly greased baking pan for 45 minutes.

Serve the meatballs hot, with gravy if desired.
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Scalloped Potatoes
Michele G

Ingredients

  • 4 cups heavy cream
  • 2 cups smooth goat cheese
  • 1/2 cup chives, finely chopped
  • 2 pounds Yukon Gold potatoes, finely sliced
  • 2 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter, cubed
  • Salt and pepper

Directions

In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.

Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.

In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.

Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.
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Fried Calamari
Michele G

Ingredients

  • 8 squid, cleaned
  • 2 cups/1/2 L milk
  • 1 cup/250 ml flour
  • 1 cup/250 ml bread crumbs
  • Salt and freshly ground black pepper
  • 3 cups/750 ml extra-virgin olive oil

Directions

Cut the squid into rings and let rest in a bowl of milk for 5 minutes.

To make the batter:
Mix the flour, bread crumbs, salt, and black pepper in a bowl. Remove the calamari from the milk bath, making sure you allow the milk to drip out, and add the calamari to the flour mixture. Mix the calamari in the batter with your hands making sure all the rings are evenly coated. Remove the calamari from the batter onto a plate and shake off any excess flour.

Heat up the extra-virgin olive oil in a deep pan. Keep the temperature at a high and gently place some of the calamari in the hot oil, making sure they are not crowded. Fry until golden brown and crisp.

With a slotted spoon, transfer the calamari to a plate and place on an absorbent paper towel. Sprinkle the calamari with salt, while hot.
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Brown Sugared Carrots
Michele G

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons dark brown sugar
  • 1 tablespoon molasses
  • 1/2 to 1 cup water
  • 2 tablespoons butter
  • 1 sprig rosemary

Directions

In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.

After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.
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Lasagne Alla Bolognese
Michele G

Ingredients

  • Butter, for the pan
  • 1/2 batch Bolognese Sauce, recipe follows
  • 1 1/2 (9-ounce) boxes no-boil lasagne noodles
  • Besciamella, recipe follows
  • 3/4 cup grated Parmesan, plus more for serving
  • Extra-virgin olive oil, for serving
  • Bolognese Sauce:
  • 5 tablespoons olive oil
  • 1 red onion, medium chop
  • 3 carrots, medium chop
  • 3 celery stalks, medium chop
  • 5 ounces pancetta, cut into small cubes
  • 1/2 teaspoon crushed red pepper flakes
  • 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 cup red wine
  • 3 (28-ounce) cans pelati tomatoes*
  • Kosher salt and freshly ground black pepper
  • 1 cup whole milk
  • Besciamella:
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 1/2 cups whole milk
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper

Notes

Because you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook.

When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating.

Pelati tomatoes are whole canned tomatoes.

Directions

Preheat the oven to 375 degrees F.

Butter the lasagne pan well and add a very thin layer of meat sauce.

Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.

When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.

Bake for about 30 minutes.

Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.

Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.

Directions

Bolognese Sauce:
Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.

Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.

Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

Directions

Besciamella:
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.

Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
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Struffoli
Michele G

Ingredients

Dough:

  • 2 cups flour, plus extra for dusting
  • 1 large lemon, zested (about 2 teaspoons)
  • 1/2 large orange, zested (about 2 teaspoons)
  • 3 tablespoons sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 3 large eggs
  • 1 tablespoon white wine, such as pinot grigio
  • 1 teaspoon pure vanilla extract
  • Canola oil, for frying
  • 1 cup honey
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups hazelnuts, toasted (see Cook's Note)
  • Vegetable oil cooking spray
  • Sugar sprinkles, for decoration
  • Powdered sugar, for dusting, optional

Directions

For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
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PB and J Crepes
Michele G

Ingredients

Crepes:

  • 4 eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cut into 12 cubes
  • 1/3 cup creamy peanut butter, at room temperature
  • 1/2 cup strawberry or raspberry jam
  • 1/2 cup (2 ounces) fresh blueberries
  • Powdered sugar, for dusting

Directions

In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.

Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.
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Panettone French Toast
Michele G

Ingredients

Syrup:

  • 1 cup water
  • 1 packed cup brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon

French Toast:

  • 1 (1-pound) panettone, paper removed
  • 6 large eggs
  • 3/4 cup heavy whipping cream
  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup mascarpone cheese
  • Serving suggestion: powdered sugar and assorted fresh berries

Directions

For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.

Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.

Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.
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Cheesy Polenta
Michele G

Ingredients

  • 9 cups water
  • 1 tablespoon salt, plus extra for seasoning
  • 2 1/2 cups yellow cornmeal or polenta
  • 1 1/2 cups freshly grated Parmesan
  • 1 1/2 cups whole milk, at room temperature
  • 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
  • 1/3 cup chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Directions

Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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Beef Tenderloin
Michele G
  • Place tenderloins in metal baking pan.
  • Cover in melted butter
  • Sprinkle with lemon pepper
  • Sprinkle with crushed pepper
  • Sprinkle some salt
  • Grill til med
  • Serve
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3 Cheese Mac & Cheese
Michele G

Ingredients
1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
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Twice-Baked Potatoes
Michele G

Ingredients

  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits (fry your own!)
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
  • 1 cup whole milk
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
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Whiskey Cream Sauce
Michele G

Ingredients

  • 4 tablespoons butter
  • 1/2 cup diced onions
  • 1/2 cup whiskey
  • 1/2 cup beef stock or broth
  • Dash of salt
  • Freshly ground black pepper
  • 1/4 to 1/2 cup heavy cream

Directions

Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.

Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.

Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.

Serve with beef, baby!
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Lemon Blueberry Pancakes
Michele G

Ingredients

  • 1 1/2 cups plus 1 tablespoon cake flour
  • 3 tablespoons sugar
  • 1 heaping tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups evaporated milk (more if needed)
  • 1 lemon, zested and juiced (more juice if lemon isn't very juicy)
  • 2 tablespoons butter, melted, plus more softened for serving
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup blueberries
  • Maple or pancake syrup, warmed, for serving

Directions

Heat a heavy skillet or grill over medium-low heat.

In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.
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Chicken Fried Steak with Gravy
Michele G

Ingredients

Chicken Fried Steak:

  • 1 1/2 cups whole milk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • Freshly ground black pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 pounds cube steak (tenderized round steak that's been extra tenderized)
  • Kosher salt
  • 1/2 cup canola or vegetable oil
  • 1 tablespoon butter

Gravy:

  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk
  • 1/2 teaspoon seasoned salt
  • Freshly ground black pepper
  • Mashed potatoes, for serving

Directions

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
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Macaroni and Cheese
Michele G

Ingredients

  • 4 cups dried macaroni
  • 1 whole egg
  • 1/2 stick (4 tablespoons) butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 heaping teaspoons dry mustard (more if desired)
  • 1 pound sharp Cheddar, grated, plus more for baking
  • Salt
  • Seasoned salt
  • 1/2 teaspoon ground black pepper
  • Optional spices: cayenne pepper, paprika, thyme

Directions

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm. Drain and set aside.

In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
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Sliders
Michele G

Ingredients

  • 2 pounds ground beef
  • 4 tablespoons heavy whipping cream
  • 6 dashes Worcestershire sauce (less if you prefer)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 8 whole dinner (or slider) rolls, split

Directions

Preheat the grill to medium heat.

Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Use your hands to thoroughly mix the ingredients. Form 1/4 cup of the meat mixture into patties, making 16 patties total. Make an indentation with your thumb to keep the patties from plumping too much when they cook.

Grill the sliders until just cooked through, 2 to 3 minutes per side. Remove from the grill and pile on a platter.

Toast the halved buns on the grill. Place the sliders between the buns and serve immediately.

Macaroni and Cheese and Sliders Bar:

  • 1 pound thick-cut peppered bacon
  • 3 yellow onions, halved and sliced
  • 3 tablespoons butter
  • 8 ounces gorgonzola
  • Cooked sliders and/or macaroni and cheese, for serving
Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
Use a fork to crumble the gorgonzola.
Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
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Penne alla Vodka
Michele G

Ingredients

  • 1 pound penne
  • 3 cloves garlic, minced
  • 1 whole medium onion, chopped finely
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup vodka
  • One 14-ounce can tomato puree or tomato sauce
  • 1 cup heavy cream
  • 1 generous pinch red pepper flakes, plus more if needed
  • 1/4 to 1/2 teaspoon salt
  • Freshly ground black pepper
  • Grated Parmesan, for serving

Directions

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
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Egg-in-a-Hole
Michele G

Ingredients

  • 1 slice of your favorite kind of bread
  • 1 tablespoon butter
  • 1 egg
  • Salt and freshly ground black pepper

Directions

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.

Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.

Move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk. Perfect.
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Creamy Mashed Potatoes
Michele G

Ingredients

  • 2 sticks butter, softened, plus more for pan
  • 5 pounds russet or Yukon gold potatoes
  • One 8-ounce package cream cheese, softened
  • 1 cup heavy cream
  • 1/2 to 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
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Cherry Limeade
Michele G

Ingredients

  • 2-liter bottle lemon-lime soda
  • 1 cup fresh squeezed lime juice
  • 1 cup sugar
  • One 10-ounce jar maraschino cherries, with juice
  • Thin lime slices

Directions

Chill all ingredients before mixing.

When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes.

Serve with a ladle, getting cherries and limes in each serving.
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Fresh Corn Casserole with Red Bell Peppers and Jalapenos
Michele G

Ingredients

  • 8 ears corn (still in the husk)
  • 2 red bell peppers, diced
  • 2 fresh jalapenos, diced
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt and freshly ground black pepper
  • 1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F.

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)

Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
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Homemade Ranch Dressing
Michele G

Ingredients

  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • 1 cup real mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup Italian flat-leaf parsley leaves, minced
  • 2 tablespoons fresh dill, minced
  • 1 tablespoon minced fresh chives
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Dash hot sauce
  • 1/4 to 1/2 cup buttermilk (as needed for desired consistency)

Directions

Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
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Duchess Potatoes
Michele G

Ingredients

  • 5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
  • 8 egg yolks
  • 1 stick butter, softened
  • Salt and freshly ground black pepper
  • Nutmeg
  • 1 1/4 cup heavy cream
  • 1 whole egg

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
Bake until golden brown around the edges. Serve on a pretty platter!
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Malted Milk Chocolate Chip Cookies
Michele G

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup golden brown sugar
  • 3/4 cup granulated sugar
  • 2 whole eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (rounded) malted milk powder
  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • One 12-ounce bag milk chocolate chips

Directions

Preheat the oven to 375 degrees F.

Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.

In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.

Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
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Prime Rib with Rosemary Salt Crust
Michele G

Ingredients

  • 1 whole boneless rib eye (12 to 15 pounds)
  • Olive oil
  • 1/4 cup tri-color peppercorns
  • 5 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1/2 cup kosher salt
  • 1/2 cup minced garlic

Directions

Preheat the oven to 500 degrees F.

Cut the rib eye in half (roast halves separately for more controlled/even cooking).

Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.

Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
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Perfect Pot Roast
Michele G

Ingredients

  • Salt and freshly ground black pepper
  • One 3 to 5-pound chuck roast
  • 2 or 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  • 1 cup red wine, optional
  • 3 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Blackberry Cobbler
Michele G

Ingredients

  • 1/2 stick butter, melted, plus more for greasing pan
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 cup self-rising flour
  • 1 cup whole milk
  • 2 cups fresh (or frozen) blackberries
  • Whipped cream and/or ice cream, for serving

Directions

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.

In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!
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Cinnamon Rolls
Michele G

Ingredients

Dough:

  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 packages active dry yeast (4 1/2 teaspoons)
  • 9 cups all-purpose flour, plus more for dusting
  • 1 heaping teaspoon baking powder
  • 1 scant teaspoon baking soda
  • 1 tablespoon salt

Filling:

  • 2 cups melted butter, plus more as needed
  • 1/4 cup ground cinnamon, for sprinkling
  • 2 cups sugar, plus more as needed

Maple Icing:

  • 2 pounds powdered sugar
  • 1/2 cup whole milk
  • 6 tablespoons (3/4 stick) butter, melted
  • 1/4 cup strongly brewed coffee
  • Dash of salt
  • 1 tablespoon maple flavoring or maple extract

Directions

For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)

To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.

For the filling: Pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans.

Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.

Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.
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Have you ever tried to make a point to someone...
Michele G
Have you ever tried to make a point to someone... but you can't because they're a complete idiot??? 

Today my good friend just kept texting me about his job.  Now he works in customer service and he was complaining to me about his hours that he is getting and that he is going to have to work 3-11 New Years Eve.  Well after some talking to him about the things he has missed and the schedule that he has I told him that he is the one that is in control of things.  He is the one that hasn't told his company that he would like to work a more regular shift, to have some days off, to not work crazy shifts.  But he said he wants to work the hours to have the money and things.  I said to him then don't complain to me then.  Because you are the one that is in control.  You can change things if you want to. 


I asked him if working for all this extra money and getting all these hours if it is making him happy?  If he has time to use the money on what he wants to.  And he said no.  He said he wants to make money to take a girl out on a date.  And I said well when are you going to do that when you are always working?  He said it won't be for long when he has enough money.  I just wanted to laugh.  Because when does anyone have enough money?

I am just sick of being a therapist and things to people.  I mean come on this isn't rocket science this is easy to figure out.  But this is how my days go.  I spend my extra moments getting messages and things like this to deal with and I can't believe it.  My friends always tell me how busy I am and how busy my family is but yet they find the time to ask me things like this. 

I don't some days have the extra energy to want to be nice to something that is like umm hello wake up and smell the coffee dude. 
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Bla Bla Bla
Michele G




I confess: I don’t listen to every word my children say, and the reason is simple. They talk too much. And they talk about stuff I don’t care about.


For some kid-related topics, I can’t even muster up fake interest, like PC, Nintendo or PS3 games. When Evan plays some of his games and he'd say, “Guess what? I raced this guy and I was going so fast. . . ,” I’d stop her right there. With a shake of my head and the traffic-cop “STOP!” signal, I’d say, “Uh, sorry there darlin’! Don’t take this personally, but I hate your video games. I love you, of course, and am interested in anything you have to say about virtually anything other than your video games . . . school work, creative projects, philosophical musings, friend dilemmas—anything real.”


They’ve all heard variations on this speech many times. At this point, they police each other. Evan will say, “So in Tron. . .” and off he’ll go, but only for a minute or two, before Evan says, “Dude! Look who I'm talking to! Mom doesn’t care about Tron!”


And it’s true. I don’t. I care about their real lives . . . at least, theoretically, but I have to say that sometimes their real lives are boring too. There was a time last year when Evan talked endlessly about his friends. Evan would walk through the door after school, Aaliyah trailing behind him. Evan would say, “Oh my Gosh, she’s making me crazy!”


Overall though, I do care about their real lives . . . just not all the time. Sometimes they have exceptionally bad timing. Last night at 9:00, my neck was hurting and I am starting to get a cold and was trying to get everyone ready for bed, when Aaliyah said, “Hey! I like that story about princesses mom.” That is how she asks me to tell her a story.


I’m proud to say that I could respond honestly: “Yes, I remember!”But I told her that it was late and mommy hurt and it was time to go to bed.


Twenty minutes later, Aaliyah asked if she was a princess? I told her of course she was. And she then ten minutes later was finally asleep.


But you know what? They don’t always listen to me either. So there.
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Old Fashioned Chocolate Fudge Recipe
Michele G

Ingredients:
1 1/2 cups whole milk
4 oz. unsweetened baking chocolate (squares)
4 cups sugar
3 Tbsp. light corn syrup
1/4 teaspoon salt
3 Tbsp. butter or margarine
1 1/2 teaspoon vanilla

Directions:

1. Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.

2. Cook, without stirring to 234 degrees F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.

3. Cool mixture in pan to 11 0F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)

4. Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.
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Ten Things I Really Want for Christmas
Michele G

  1. I want to one-up the my-life-is-perfect Christmas card lady, the one who gets her cards out first, complete with staged photo of her hellion children and a one page, rhyming letter about how spectacular they all are.
  2. I want to make cookies with my kids.  They just want to make the things to put candies on or sprinkles on and make a mess and leave.  I am left to make all the traditional cookies alone for hours and days.
  3. I want to give my children the perfect gift so that they’ll be occupied for hours, all the while being educated.
  4. I want the toys I get to not require me to cut 50,000 wires and require a battery supply equivalent to a year’s college tuition.
  5. I want my tree to look fancy, like one from a magazine with bows and big lights instead of the tossed together tree I have now because we don't have time and the kids want to decorate for 2 seconds.  I want a fully decorated tree that is put together with love as we all sit beside it decorating with music and having family time.
  6. I want to have the glory of saying, “I’m done with shopping” in early December.
  7. I want to rub the aforementioned into someone’s face, particularly someone like the person I morph into in mid-December, when the crunch is on and suddenly I’m buying As Seen On TV gifts for my in-laws at the drug store because in my holiday frazzled mind, it’s really a great product.
  8. I want to make seriously perfect holiday memories.  Perfect decoration, family gatherings, tradional foods, tradional activities like (cutting a tree, seeing santa, pictures, riding in the car to see lights), reading The Night Before Christmas by firelight, matching pajamas, the works.
  9. I want the world to travel to me (or not?) on Christmas day, so we don’t have to say to the kids, “Great!  New Toys!  Now put them away and go put on itchy clothes because we’re going to spend the rest of the day eating and riding in the car!  Yay!”
  10. I want to fall asleep in wrapping paper with perfectly frosted cookies smeared on my face and even a little bit on my matching pajamas.  And then I want to take a picture and put it on next year’s card.  That’s right.
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