Panna Cotta with Balsamic Strawberries

Panna Cotta is light and silky in texture and a great combination of sweet and tangy.  This dessert takes less than 25 minutes to prepare, but needs to be chilled for several hours or overnight to firm up.  It couldn't be any easier and is pretty much fool proof.  This recipe is adapted from Mario Batali's Panna Cotta.  Make this and you too may feel like an Iron Chef.

Panna Cotta

Ingredients:

• 1 packet unflavored gelatin powder (2 teaspoons)



Yogurt Cream Mixture with Vanilla Beans

• 3 cups heavy cream
• 2 cups plain whole milk yogurt
• 1 vanilla bean
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• Lemon or Lime Zest (garnish optional)

Directions:

• In small bowl sprinkle gelatin on 3 tablespoons of cold water.  Stir and set aside for 10 minutes
• In a medium bowl whisk 1 1/2 cup of cream, yogurt, and vanilla extract.  Split vanilla bean and use the tip of knife to scrape the seeds into cream.
• Heat remaining 1 1/2 cup of cream and sugar in small saucepan and bring to simmer over medium heat
• Remove from heat and add gelatin to hot cream and stir to dissolve
• Pour hot cream-gelatin mixture into cold cream-yogurt mixture and stir to combine

• Pour cream mixture into 8 ramekins and refrigerate uncovered until cold. 



Panna Cotta in Ramekin

• When thoroughly chilled cover with plastic wrap -- lay on top of panna cotta to prevent skin from forming
• Refrigerate overnight
• Serve with Balsamic Berries topped with fresh lemon zest

Chilled Panna Cotta

Basalmic Strawberries

I am counting the days to strawberry season, there is nothing like juicy hand picked sweet strawberries.  Strawberry season or not, Balsamic Strawberries are welcome in my kitchen anytime.  There is something special about the combination of the strawberries and balsamic vinegar.  A long time ago I made these for the Klosters.  Mr. Kloster has since reminded me how much he enjoyed those berries.  He even called me years later because he wanted to make them for Lady Di.  How cute is that?  You can serve these berries on their own or as a topping for cheesecake, ice cream, Irish steel cut oats, pancakes or french toast..you get the picture...they go well with just about anything. 

Balsamic Strawberries

Balsamic Strawberries

Ingredients:

• 4 cups strawberries
• 1  tablespoons balsamic vinegar
• 1 tablespoon sugar

Directions:

• Clean and slice berries
• Combine berries, balsamic vinegar and sugar
• Allow to macerate for 30 minutes

Beef Burritos

Beef Burrito

I have never made burritos at home, until this weekend.  There used to be a place called Pasqual's in Minneapolis, in my opinion, they had the best burritos.  The great news is they still serve great burritos in the Madison area.  My favorite is their Guacamole Burrito with rice inside.  Very delicious! The trick to a great burrito is having all the fabulous accoutrement's involved.  The various components give you the warm, spicy, satisfying cool, crunchy flavor.  Erick has proclaimed this as his new favorite.

Beef Burritos

Ingredients:

• 2 Pounds Cooked Taco Meat (I use McCormick's Taco Seasoning)
• Burrito Shells (El Rey)

• 

  Taco Meat

• 1 Head Hearts of  Romaine, chopped in thin shards
• 1/2 Onion Chopped
• 1 Tomato Diced
• 1 pound Cheddar cheese, grated
• 1 Jalapeno, diced
• 1 Avocado diced
• Salsa (Habanero El Rey)
• Habanero Sauce (El Yucateco)
• Pico De Gio
• Guacamole
• Sour Cream (Top the Tatar)

Directions:

• Warm Taco Meat
• Warm Tortilla's
• Put warm tortilla on top of a napkin and layer taco meat and cheese down the middle of tortilla
• Add your favorite accoutrement's, we use Habanero Sauce and Salsa, but that might be too spicy for some
• As you get ready to roll the burrito, use the napkin to help you to tightly fold and roll the tortilla
• Serve immediately

My Burrito

Going in for the first bite

Thin Cut Pork Chops with Crunchy Coating

Crunchy Pork Chops with Mashed Potatoes and Gravy

Erick loves pork chops and I rarely make them.  I finally figured out a great way to make tasty crunchy pork chops.  The thin chops don't take near as long to cook and their are only a few ingredients. Erick and I both really enjoyed them and it was a quick meal.  I have a feeling we will be seeing a lot more of this delicious recipe.  Rather than make homemade gravy, I buy prepared pork gravy....cheater!   

Chops with Crunch Coating

Thin Cut Pork Chops with Crunchy Coating

Ingredients:

• Crunchy Coating
• 4 Thin Cut Pork Chops
• 3 Tablespoons Oil
• Pork Gravy
• Mashed Potatoes

Crunchy Coating

Ingredients:

• 3 Eggs




Chops Frying


• 1 1/2 Cup Panko Bread Crumbs
• 3/4 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/3 Cup Flour

Directions:

• Mix flour, salt and pepper in shallow bowl, set aside
• Whip 3 eggs in separate shallow bowl, set aside
• Put Panko Crumbs in shallow bowl, set aside
• Dip Chops in flour, then egg, then panko crumbs
• Fry over medium high heat 10-15 minutes each side until golden and cooked through
• Put pan in oven and finish in 300 oven if you need to hold them until dinner is ready

Getting ready to flip them

Yummy Crunchy pork goodness

Meatballs with 25 Minute Tomato Sauce

Meatballs

I was never a fan of meatballs, matter of fact I won't hardly touch them UNLESS, I make them myself.  The reason why I have never liked meatballs is partially due to texture, temperature and lack of flavor.  Erick had asked me to make meatballs a long time ago and I refused, why spend time and effort making something you don't like?  Erick cheered me on saying that he believed that not only could I make a great meatball, but that I would like it too.  I was doubtful, but with my competitive nature, I took this as a challenge.  I remember trying different recipes over the years but was left unsatisfied...that is until I read Linda Carucci's Cooking School Secrets for Real World Cooks.  If you like tender, hot, flavorful, small little meatballs, this one is for you.  It is worth noting that since my obsession with Sweet Italian Sausage has started that I try to find a way or place to use it all the time.  I started using Sweet Italian Sausage in my meatballs and Erick and I both love the results, matter of fact that is now my preferred method.  This recipe calls for ground beef, but I suggest that you use half ground beef and half Sweet Italian Sausage, you won't be disappointed. 

Meatballs

Ingredients:

• 4 slices white sandwich bread, crusts removed
• 4 Tablespoons Milk
• 2 Tablespoons Butter
• 1/2 Cup finely chopped onion
• 1 1/4 Teaspoon Kosher Salt (divided)
• 1 large Egg
• 1/4 Cup grated Parmesan cheese (the good stuff)
• 1 Tablespoon flat leaf parsley
• 1/4 Teaspoon granulated garlic powder
• 1/8 Teaspoon freshly ground black pepper
• 3/4 pound ground beef (chuck)
• 3/4 pound Sweet Italian Sausage (if you don't have this on hand, it is still delicious if you use all ground beef)

Directions:

• Tear bread into small pieces and put in bowl.  Pour milk over bread and let stand until moistened, about 10 minutes.  If the bread feels dry, add a little more milk.  Shred the bread into small 1/4 inch pieces.  I either use a knife or a box grater (I prefer box grater).  Set aside

• 

  These are so cute, you will want to freeze a portion for a quick meal

  Melt Butter in pan over medium high heat, add onion and saute until soft and translucent, about 10 minutes. 
• Reduce heat to low and add 1/4 teaspoon salt, cook an additional 5 minutes, remove from heat and set aside
• 
  In Medium bowl, Mix Egg in bowl and then add cheese, parsley, 1 teaspoon salt, garlic powder and pepper and stir with fork.
• Add Ground beef, bread and onions to egg mixture
• Mix until evenly combined  Do not over mix. Be gentle
• Form into little balls.  I use a rounded 1 1/2 teaspoon ice cream scoop to measure out the meatballs.  It is about a Tablespoon size meatball once rolled into a ball.
• Bake meatballs on parchment lined sheet pan in 400 oven for 20 minutes or until cooked through and starting to "caramelize."
• Add to Tomato Sauce, Simmer and Serve as Spaghetti and Meatballs.  Bon Appetit!

 

Tomato Sauce with Meatballs

This is a great quick Tomato Sauce that goes perfectly with these little meatballs and only takes a few minutes to prepare.  No long simmering, no fancy equipment.  It is pretty slick and tasty.  It makes a couple quarts, so I always freeze a quart for a easy weeknight meal.

25 Minute Tomato Pasta Sauce (adapted from Linda Carucci's Cooking School Secrets for Real World Cooks)

Ingredients:

• 2 -- 28 ounce cans of crushed tomatoes
• 1 -- 28 ounce can of whole tomatoes (hand crushed)
• 2 Tablespoons Butter
• 1 onion chopped into small pieces
• 1/2 Teaspoon dried Oregano, crumbled or 1 Teaspoon Penzy's Greek Seasoning
• 2 cloves garlic, crushed or minced
• 1 bay leaf
• 2 Teaspoons Salt (if using Penzy's Greek Seasoning, use 1 Teaspoon less salt)
• 1/4 Teaspoon Pepper (if using Penzy's Greek Seasoning, reduce pepper)
• 2 Tablespoons chopped fresh flat leaf Parsley
• 1 fresh basil sprig
• 1 teaspoon sugar
• Toss with Spaghetti, Mozzarella Pearls and top with Parmesan Cheese (optional)

Directions:

• Melt butter and saute onions until soft, about 8 minutes
• Add oregano or Penzy's Greek Seasoning and garlic and saute 1 minute
• Add tomatoes, bay leaf, salt, pepper, parsley and basil sprig.
• Cover and simmer until no longer watery, about 15 minutes, add sugar
• If serving with meatballs, add meatballs and simmer on low, do not boil...it will make the meatballs into little hockey pucks
• Serve Spaghetti and Meatballs with 25 Minute Tomato Sauce and fresh mozzarella pearls and Parmesan cheese

Spaghetti with Meatballs and Mozzarella

Pasta with Parmesan Garlic Cream Sauce and Chicken



Rigatoni with Parmesan Garlic Cream Sauce with Chicken



I am a fan of cream sauce with pasta.  I don't like it too thick or gloppy.  I like a velvety cream sauce with deep flavor.  I have found that if I add chicken broth to cream sauce, it balances some of the richness in the cream sauce.  I also like to add garlic that is sliced thinly, almost so it melts into the sauce, but where you can see the shards of garlicly goodness clinging to the pasta.  This is the type of dish you may want to serve with a spoon.  I like to have the velvety brothy creamy garlic sauce in everybite! I typically make this when I have left over chicken on hand.  It is a great way to get rid of leftovers and enjoy a 5 star dinner in less than 30 minutes. 

Pasta with Parmesan Garlic Cream Sauce with Chicken 

Ingredients:

• 

  

  Broth Cream Mixture

  
  1 cup chicken broth (keep it simple with Swansons)
• 3/4 cup whipping cream
• 1/4 tsp. red pepper flakes
• 1/2 cup grated Parmesan Cheese
• 2 Tbsp. butter
• 1 or 2 cloves garlic sliced paper thin
• 12 oz. box  pasta (penne, rigatoni, Farfalle, gemelli, etc), cooked
• 1 1/2 cups cooked chicken breast, shredded, tore or cut into bite size pieces
• 2 Tablespoons fresh chives, chopped
• Salt and Pepper to taste

Directions:

• Melt butter in large nonstick skillet over medium-high heat
• Add garlic; sauté until tender
• Add  broth, cream and red pepper flakes and bring to boil

• 

  Garlic Cream Sauce simmering reduction

  Reduce heat and simmer about 20 minutes until liquid is reduced to 1 cup
• Remove from heat.
• Mix in 1/2 cup Parmesan; cover and keep warm
• Meanwhile, cook pasta in large pot of boiling salted water until Al dente
• Drain pasta and return to pot
• Add cream mixture, chicken and stir over low heat about 3 minutes, until well coated with sauce and heated through
• Cover and let stand 1 minute
• If too thick at more broth or cream, I like mine somewhat soupy.  If it is too soupy you can "thicken" it by adding more Parmesan Cheese
• Transfer to bowl. Serve, topping with Parmesan Cheese and fresh Chives 



Parmesan Garlic Cream Sauce with Chicken



Ready to Serve!!

Pasta with Parmesan Garlic Cream Sauce and Chicken

Buttermilk Pancakes with Strawberry Cream

Buttermilk Pancakes with Strawberry Cream and fresh berries

When I was little girl, my parents would take us to church every Sunday.  My Dad has said and believes that the best gift you can give your children is a place to worship.  It is sentiments like that, that endear me even more to my Dad.  Every once in a while there was a Sunday pancake breakfast in the church basement after Mass.  During Mass you could smell the cakes cooking and picture the vast buckets of pancake batter getting ready to hit the griddles.  After Mass, as each family headed towards the pancakes, Father would greet and bless you.  I remember after greeting father, we would stand in line, backed up in the stair case.  The closer you got, the more the smell enticed you in.  The volunteers whipped out cakes with a smile and I must say, no where ever in my life have I ever had a better pancake then in the basement of old St. Michael's Church in Farmington.  Their main ingredient was faith and love, above that the rest of the ingredients remain a secret (Bisquick? Aunt Jemima?).  Though I have tried my entire life, I have never matched the pancakes we would have in the basement of  St. Michael's.  When I want to bring back those old memories, I make these light Buttermilk Pancakes, adapted from Marion Cunningham's The Breakfast Book.  Here's to all the volunteers that have ever served a pancake breakfast.

Buttermilk Pancakes

Ingredients:

• 

  

  Buttermilk Cakes on ye old griddle

  
  1 Cup Buttermilk
• 1 Egg room temperature
• 3 Tablespoons melted butter, cooled
• 3/4 Cup Flour
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda

Directions:

• Put buttermilk, egg and melted butter in bowl, stir briskly until smooth and blended
• Stir flour, salt, soda together in separate bowl
• 
  Add Buttermilk mixture to flour mixture, stir until moistened -- leave the lumps....do not over mix
• Heat griddle to Med-High and grease lightly with butter
• Drizzle batter onto griddle, cook until bubbles burst through the top of the cake
• Flip cake and cook until golden
• Serve with  Strawberry Cream and fresh fruit or Maple Syrup and butter

Chefs Sample (smile)

Caramelized Bacon



Caramelized Bacon



Caramelized Bacon is so good.  It is also very easy to prepare.  It is the perfect match between sweet and salty.  Since almost everyone loves bacon you could get away serving this anytime of day.  It would be a welcome addition to the breakfast table.  It would offer a great sweet and salty edge crumbled on top of a salad for lunch.  Serve the bacon strips as an appetizer and people may squeal in unctuous guilty delight.

Caramelized Bacon

Ingredients:

• 1 pound bacon (I use Farmland or Oscar Meyer thick cut)
• 1 Cup Brown Sugar

Directions:

• Place Brown Sugar in bowl
• Coat both sides of bacon with brown sugar (about 3/4 cup brown sugar) by dipping/pressing bacon in sugar
• Put brown sugar coated bacon on foil lined baking sheet
• Bake in 350 oven for 10 minutes, remove from oven and flip bacon
• Sprinkle remaining brown sugar (about 1/4 cup) on top of bacon slices
• Bake an additional 15-20 minutes and till sugar is melted and bacon is cooked and caramelized
• Watch the bacon closely it goes from caramelized to burnt quickly
• Remove from oven, place bacon on wire rack to drain fat and cool, or serve immediately
• Bacon will get crispier as it cools. 

 

Brown Sugared Bacon





This tastes even better than it looks



Grilled Salmon with Sushi Bowl and Ponzu Sauce



Salmon with Sushi Rice and Ponzu Sauce


I made this in honor of this being a special time of year. Only during May do the King Salmon run the Cooper River in Alaska. Cooper River Salmon is rich with lots of Omega 3 fatty acids (AKA Healthy) This Grilled Salmon is so awesome. It is like a fancy meal at a restaurant. If you are not a fan of Salmon you can easily substitute chicken, beef or shrimp. I have made this a few times and always enjoy it. This recipe is adapted from Martin Yan's, Yan Can Cook Salmon with Sushi Rice and Ponzu Sauce. Long before the Food Network, Martin Yan along with Julia Child were the first to bring cooking shows to TV, thanks to PBS. Where would we have been without these entertaining, quick witted pioneer chefs?

Salmon with Sushi Rice and Ponzu Sauce

Grilled Salmon with Sushi Rice Bowl and Ponzu Sauce

Hello Beautiful!

Grilled Salmon

Ingredients:

• 1 Pound Salmon cut into 4 equal pieces
• 3/4 Pound Asparagus, ends trimmed
• 1/2 Cup Red Pepper, Julienne
• 1/2 Cup Ponzu Sauce
• 2 Tablespoons Vegetable Oil
• Sesame Seeds
• 4 Cups warm Sushi Rice
• 2 Teaspoons Sesame Oil
• 3 Green Onions, chopped
• 1 Avocado, pitted, peeled and cut into 1/2 inch
• 1/4 Cup Pickled Ginger
• Black Sesame Seeds
• Ponzu Wasabi Sauce

 
Directions:


• Place the fish red pepper and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish red pepper and asparagus and turn to coat evenly.

• 

  Searing Asparagus

  Let stand for 10 minutes.
• In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
• Place a grill pan over medium heat until hot. Lift the red peppers and asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the red pepper and asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm.
• 
  
  

  Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
• 
  
  
  

  

  Searing Peppers

  To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the Ponzu Wasabi sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.

Seared Salmon

 

Sushi Rice

Sushi Rice

I love sushi rice...period.

Ingredients:

• 2 cups sushi rice
• 2 cups water
• 1/4 Cup Rice Vinegar
• 2 1/2 Tablespoons Sugar
• 1 Tablespoon Mirin
• 3/4 Teaspoon Salt

Directions:

• Place rice in bowl. Add cold water and wash/rinse rice until water is no longer cloudy and strain
• Place rinsed rice in 2 cups water and bring to boil over high heat, reduce heat to low and cook covered for 20 minutes
• Turn off heat and let rice stand 10 minutes covered
• In small pan heat vinegar, sugar, mirin, and salt over medium heat until sugar dissolves, remove from heat
• Turn rice into bowl and pour vinegar mixture evenly over rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains.
• Continue folding and fanning until all liquid is absorbed.
• Cover with damp towel and let stand until ready to use

Ponzu Sauce can be bought in the grocery store prebottled. I think this is so tasty. It would be good mixed into a salad vinaigrette, dipped in potstickers, or served with any type of beef, fish, seafood or chicken.



Ponzu

Ponzu Sauce

Ingredients:

• Zest of 1 Lemon
• 1/2 Cup Mirin
• 1/2 Cup Lemon Juice
• 6 Tablespoons Soy Sauce
• 1/2 Cup Sugar
• 1 Tablespoon Minced Green Onion

Directions:

• Combine all ingredients and stir until sugar is dissolved.
• Will keep 1 month in refrigerator  

Ponzu Wasabi Sauce

Once you plate the Rice, Salmon with Vegetables drizzle Ponzu Wasabi Sauce over finished dish for a sparkle of fresh flavor.

Ingredients:

Blooming Wasabi

• 1 Tablespoon Wasabi
• 2 Tablespoons Water
• 3/4 Cup Homemade or purchased Ponzu Sauce
• 1/4 Cup Sake
• 1 Tablespoons Grated Ginger

Directions:

• To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes.
• Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.

Grated Ginger

Ponzu Wasabi Ginger Sauce

Mashed Potatoes

Mashed Potatoes

My Mom, AKA, Dolores makes the best mashed potatoes in the universe.  I learned all of my mashed potato techniques from her.  Mom likes to run her mashed potatoes through a potato ricer to get a really smooth mashed potato.  I often just use a regular old potato masher for a little extra texture and simplicity.  Mom's secret to her potatoes is to generously salt the potato water before cooking the potatoes.  Mom says that if you don't do this during the cooking process, the potatoes will not be nearly as tasty and she is right on the money.  Mom adds cream and butter period!  Nothing else.  Other than the addition of some gravy, she is a purist when it comes to mashed potatoes. 

Mashed Potatoes

Ingredients:

• 2 1/2 pounds russet potatoes peeled and cut into medium chunks
• 1 heaping Tablespoon Salt
• 1 Cup Whipping Cream
• 4 Tablespoons Butter

Directions:

• Peel and cube potatoes and put in pot with cold salted water
• Bring Potatoes to a boil and cook until tender, about 30-40 minutes (depending on how small you cube the potatoes)
• Remove from heat and drain, once drained put potatoes back in the warm pot you cooked them in
• Mash potatoes with potato masher
• Add 1 cup cream (oh yeah baby!) mix well
• Add 3 T. butter and stir until almost completely melted and incorporated
• Salt to taste
• Dot potatoes with little chunks of butter and serve

  

Potatoes in Salt Water





Cooked Potatoes



 

Mashed Potatoes, notice the little islands filled with butter? 

Somethings Never Change

Here is a rare photo of some of my siblings and me back in the olden days, circa December 1969.  I was the baby of 5 until my two youngest sisters, Tabby and Tasha arrived  21 years later.   From left to right, Pauly, Maria, Joey, Todd and Renee.  I can't help but notice how this is such a amazing snapshot into our future.  First, notice Joey holding the rifle and my head.  No doubt Mom or Dad is saying "Joey! don't you dare drop that rifle on the baby's head."  Joey has been an avid sportsman hunter ever since I can remember.  Todd has his fire engine in hand and has subsequently spent his entire adult life as a member of our hometown volunteer fire fighters department.  Just like in this picture, my siblings have often looked out for their baby sister. 

Banana's Foster

I was looking for something sweet and noticed I had some banana's that were ready to expire....what to do with them?  Hmmmm...how about Banana's Foster?  It was yummy and very satisfying.  I can picture this with Irish Steel Cut Oats too...

Banana's Foster with Ice Cream

See it sizzle?

Still Sizzling

Banana's Foster

Ingredients:

• 1 Banana, sliced in thick slices
• 3Tablespoons Butter
• 2 Tablespoons Brown Sugar
• 1/4 Cup Orange Juice
• Cinnamon
• Ice Cream

Directions:

• Melt Butter until sizzling
• Add sliced banana's in sizzling butter and cook until well caramelized.  Try not to touch them until they are ready to be flipped.  If you lift the bananas or move them around, they won't caramelize.
• Once caramelized, flip and caramelize the other side
• After both sides are caramelized add brown sugar and orange juice and bring to a simmer
• Cook until sugar is dissolved and caramelly sauce develops
• Remove from heat
• Serve over Ice Cream and top with a dusting of Cinnamon 



A little Brown Sugar



 

Almost Done



Dig in, mmmmmmm