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10 Chocolate Desserts for February

As a confirmed chocoholic, I’m always looking for ways to justify eating more of it, so you can imagine my relief to have actually made it into February—the month of chocolate!!! Hooray! To that end, I’ve rounded up 10 of my favorite chocolate-y recipes to ensure you can fill your wintry days with this most perfect and necessary of human elixirs!!

1. Molten Chocolate Flourless Cakes

These are so easy and so full of intense chocolate flavor. Plus you can make them ahead of time and bake up quickly whenever the craving strikes!

2. Bittersweet Chocolate Madeleines

A chocolate-y twist on traditional madeleines. I love how these are both a cake and a cookie!

3. Dark Chocolate Soufflé Cake

I have tested and eaten way too many flourless chocolate cakes over the years and this is my absolute go-to. It’s deep, dark, rich and foolproof!!

4. Supernatural Brownies

Hands down the best brownies ever. I stray then come back and wonder why I ever let these out of my sight?!!

5. Chewy Chocolate Cookies

The name says it all. These satisfy is every category!!

6. The Sono Baking Company’s Chocolate Ganache Cake

If you’re looking for the ultimate chocolate party cake and you are not a big fan of the traditional buttercream frosting, I think your search is over. Rich chocolate cake is covered with a deeply dark irresistible chocolate ganache. Heaven!!

7. Dark Chocolate Creme Brûlée

Another chocolate-y twist on a traditional favorite French dessert. Last year my husband shockingly turned these out for Valentines Day and he is not at all a baker so let that erase any of your creme brûlée fears!!

8. Francois’ Warm Chocolate Tart

I haven’t made this in years but I really really want to. It’s everything you want a chocolate tart to be!

9. Simple Chocolate Pudding

Is there anything better than the silky smooth simplicity of really good homemade pudding?!!

10. Bittersweet Chocolate Bread

Cause sometimes you need a little (or a lot) of chocolate in the morning!

Hope these inspire and add just the right amount of chocolate to your lives!!

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Easy Potato Leek Soup

Looking for something delicious, warm and comforting that won’t break the bank or take almost any time at all to put together? My friends, I think your search is over because this Easy Potato Leek Soup more than delivers on all those qualifications!

First and foremost it is absolutely yummy! Velvety smooth, not too heavy and filled with the magical combo of potato and leeks.

And speaking of leeks, don’t let this funny looking allium intimidate you! They’re super easy to handle and impart such a nice flavor that can’t really be substituted with onions or shallots. The trick is just to make sure you always wash them well since they are often filled with dirt or sand and that could seriously mess up the end product!!

So now that we’ve conquered that little hurdle, there’s barely more to do than throw everything into the pot, let it cook and purée it all into a silky smooth concoction. Easy-peasy and done!

It’s definitely going into my regular rotation. Hope it’ll make it into yours too!

Easy Potato Leek Soup

Makes about 6 servings

It really helps to have an immersion blender for this though you can also purée the soup in batches in a food processor or blender.

Prep Time: 10 minutes; Cook Time: 30-40 minutes

Ingredients

2 tablespoons unsalted butter or oil

6 leeks (mine were small, if you have huge ones you could use less)

4 medium Yukon Gold potatoes (about 1 ¼ pounds)

6 cups water

Kosher salt and black pepper

2-3 tablespoons sour cream or Greek yogurt

The Recipe

1. Cut away the dark green parts of the leeks as well as the root tops and slice them down the middle lengthwise. Then cut into thin half moons and rinse well in a colander to remove any dirt or grit. Drain and pat dry with a paper towel.

2. Heat the butter in a large deep soup pot over medium heat and when it’s melted, add the leeks and a couple of pinches of salt. Stir every now and then for about 5 minutes, until leeks begin to soften.

3. While the leeks are cooking, wash and dry the potatoes and dice—no need to peel.

4. Once the leeks are done, add the potatoes and the water, stir, cover the pot and lower the heat so that everything is simmering. Cook for about 30 minutes, until the potatoes are fork tender.

5. Remove from the heat and carefully use the immersion blender to purée everything together. Add in the sour cream and a couple of pinches of salt and pepper. Purée again, taste and add more seasoning or sour cream as needed.

6. Ladle into bowls and serve. Leftovers will last about a week stored in an airtight container in the fridge.

Enjoy!

Note: Recipe adapted from Food 52. I used more leeks and added a little sour cream too.

#Water #Yukon Gold Potatoes #Leeks #Sour Cream #Kosher Salt #Black Pepper

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Some Healthy Dishes To Start off 2023

Happy 2023!! Hope you had a wonderful, happy and delicious holiday season! My, there were a lot of cookies and brittles and goodies around!! So…to help us all (mostly me) get back to some sensible, but still delicious and fun eating, I’ve put together a bunch of tried and true healthy favorites for breakfast, lunch, dinner and yes, even dessert (we can’t just go cold turkey) to help us start out the new year right!

Hello 2023!!!!

Coconut Quinoa Porridge with Blueberry Topping

Healthier Oatmeal Waffles

Baked Oatmeal

Israeli Chopped Salad

Easy Lemon Chicken Salad

Thai-Style Chicken Salad with Peanut Sauce Vinaigrette

Radicchio, Arugula and Apple Salad with Parmesan Crisps

Chickpea Escarole Soup

Winter Vegetable Soup

Tomato Leek Soup with Orzo and Mini Meatballs

Italian Vegetable Stew

Roasted Butternut Squash, Spinach and Oaxacan Black Bean Tacos

Crustless Leek and Swiss/Gruyère Quiche

Easy Lemon Chicken with Snow Peas

Sweet and Sour Chicken (baked)

One Skillet Chicken with Mushrooms

K-Town Beef Bowl

Chicken, Pepper and Onion Lettuce Wraps

Creamy Chicken and Mushroom Fricassee-Lightened Up

Baked Buffalo Chicken Wings

One-Pan Chicken with Tomatoes and Red Wine Vinegar

Lightened-Up Chicken Pot Pie

Roasted Garlic Parmesan Cauliflower

Crispy Shredded Veggies

25 Calorie Almond Tulles

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Make and Give-Away-Most-of-It Nut Brittle

Yup. No two ways to look at it. Having a full tin of this nut brittle is dangerous to have in the house. That’s because, as you walk by it (and even if you’ve hidden it away, you know where you put it!!) you’ll find yourself grabbing a little piece or two or three…so the best solution and why I’ve titled it “Make and Give Away-Most-Of-It” Nut Brittle is because that’s the safest way to go here. Keep a very small container for you and gift away the rest. It’s a win-win for all!!

Part of what makes this confection so dangerous is that it’s so easy to make. It all comes together in one pot with fridge and pantry staples which means you can make it almost anytime. Yikes!!

It’s crunchy, buttery, sweet, salty and perfect! That’s the problem!!

Make some soon and get most of it out of the house asap. You’re welcome!

Make and Give-Away-Most-of-It Nut Brittle

Makes about 2 pounds

You will need a candy thermometer for this.

Prep Time: 20 minutes, plus another 30 minutes of cooling time

Ingredients

2 cups sugar

½ cup water

1 stick (8 tablespoons) unsalted butter

⅓ cup light corn syrup

½ teaspoon baking soda

16 ounces roasted salted nuts (I used peanuts and cashews but feel free to use any kind of nuts you prefer)

Flaky sea salt, like Maldon

The Recipe

1. Have all your ingredients ready and nearby cause you’ll need to work quickly. Place a large rimmed baking sheet on a heatproof surface (use a non-stick one if you have it) and if not very lightly butter the pan although I have made this without greasing a regular pan at all and it’s been fine. Set a rubber spatula nearby it.

2. In a large heavyweight saucepan, bring the sugar, water, butter and corn syrup to a boil. Lower the heat to medium high and attach a candy thermometer to the pot. Stirring every now and then, watch until it reads 300ºF and turns a golden amber color.

3. Remove the pot from the heat and carefully stir in the baking soda. It will bubble up. Now, working quickly, stir in all of the nuts and pour the mixture onto the sheet pan and do your best to spread it out into an even layer, using the spatula or spoon if that’s easier. It won’t cover the whole of the pan. Be careful because the mixture is very very hot. Sprinkle all over with the sea salt and let the whole thing sit for at least 30 minutes. Then break apart into rough pieces and store in an airtight container at room temperature where it will last for several weeks but let’s face it if you keep the whole thing that’s not going to happen—that’s why it’s a make and give away most of it nut brittle.

Enjoy!

Note: Recipe adapted from Food & Wine. I tinkered with some proportions and techniques.

#Sugar #Water #Peanuts #Cashews #Baking Soda #Butter #Flaky Sea Salt #Light Corn Syrup

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Chocolate Chip and Almond Biscotti

The holiday hit parade continues and today it’s a family classic that I cannot believe I have not yet shared with you—these wonderfully satisfying Chocolate Chip and Almond Biscotti. They deliver in every way you want them to!!

These biscotti used to be something I made kind of regularly and then, I don’t know why, something newer and shinier caught my eye and I just sort of…stopped. But recently I had them at my sister’s house and I was reminded of how much we all love them and I want you to be able to love them too!

Would that these were my own creation, but no, they are the brainchild of the late and great Maida Heatter who has always been such a baking inspiration to us all. She’s got some very particular techniques which I’ve always followed, but I have altered the recipe a bit over the years. I’ve swapped out the semisweet morsels for shards of bittersweet chocolate, cut the whiskey and used water instead and now use raw slivered almonds instead of whole blanched ones since they are so darn hard to find!

Once you mix up the dough and shape it into 4 logs, you place them on foil-lined rimmed baking sheets that have been turned upside down.

Then once those logs finish their first bake, you let them rest for a bit, carefully slice into wedges and return to the oven where they finish drying out, even spending a cooling stint in there too.

The cookies are truly perfection—crunchy without being impossible to bite into and loaded with chunks of chocolate and toasted almonds. I think that once you try them, they’ll quickly become a must-have holiday favorite.

They’d be a terrific addition to any cookie platter or to gift on their own in a cute tin or to keep for yourself and dunk into a steaming cup of coffee or tea on a chilly day.

Whatever you decide, you can’t go wrong!!

Chocolate Chip and Almond Biscotti

Makes at least 3 dozen

You will need a food processor for these.

Prep Time: 20 minutes; Bake Time: 1 bake for about 25 minutes, then a 20 minute rest and then the second bake for about 25 minutes

Ingredients

6 ounces blanched raw slivered almonds

2 cups sifted unbleached, all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1/8 teaspoon salt

1 cup minus 2 tablespoons sugar

12 ounces bittersweet chocolate, chopped roughly

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

The Recipe

1. Preheat the oven to 350º F and place the nuts on a rimmed baking sheet. Toast for about 10-12 minutes, checking halfway through and giving the pan a little shake, until the nuts are lightly colored and smell a little roasted. Set aside to cool. Turn the oven up to 375ºF and divide the racks into thirds. Turn two large rimmed cookie sheets upside down and line with a piece of aluminum foil, shiny side up. Set aside.

2. Into a large bowl, sift together the sifted flour, baking powder, baking soda and salt. Add the sugar and stir to mix.

3. Measure about ½ cup of the dry ingredients and a ½ cup of the toasted almonds into a food processor and process for about 30 seconds or so until the nuts are fine and powdery.

4. Add the processed mixture to the bowl along with the rest of the almonds and the chopped chocolate. Stir to mix.

5. In a separate small bowl, lightly beat the eggs with the vanilla and water and add to the dry ingredients. Use a large rubber spatula until everything is incorporated. Be patient. It will seem like there is not enough liquid and if you have absolutely have to add a bit more water, like a teaspoonful to help it all come together.

6. Place a piece of parchment or wax paper on the counter and turn the dough out onto it. Wet your hands and only very slightly shake them off. Then use them to form the dough into a round mound. Using a bench scraper or sharp knife, cut the dough into 4 even pieces.

7. Wet your hands again and form each piece of dough into 9-inch long, 2-2 ½-inch wide strip, trying to keep the ends rounded, rather than pointy. Place 2 strips crosswise on each of the prepared baking sheets so that they have room to spread.

8. Bake both sheets at the same time for 20- 25 minutes, reversing the sheets from top to bottom and front to back halfway through the process (at my old house I did these for the full 25 minutes, but here my oven runs hot so I only do for 20 minutes or they tend to get a little too dark on the bottom).

9. Transfer the foil with the logs off of the baking sheets onto wire racks and let cool for 20 minutes. Turn the oven down to 275ºF. Turn the baking sheets right side up.

10. Place one log at a time on a cutting board and use a serrated knife to carefully cut ½ slices at an angle. Place the slices on the unlined sheets, cut side down and place each sheet into the oven, baking for another 25-30 minutes, turning the slices upside down and reversing the sheets front to back and top to bottom like before at the half way mark.

11. Leaving the trays in the oven, open the oven door, turn off the oven and let the biscotti cool completely in the oven. Store them in an airtight container. These are reputed to last 2 weeks but I’ve never made it that far!

Enjoy!

Note: Recipe adapted from Maida Heatter’s Brand-New Book of Great Cookies. I used blanched slivered almonds instead of the whole blanched almonds because it’s hard to find then and they are generally very pricey, but if you have those instead, go for it because I like the biscotti even better with those. Also I subbed in cut up bittersweet chocolate for the semisweet morsels and used water instead of the whiskey or brandy. Plus, I kind of simplify some of the baking techniques—she is a wonderful baker but very persnickety when it comes to the process.

#Almonds #Flour #Baking Powder #Baking Soda #Salt #Sugar #Bittersweet Chocolate #Eggs #Vanilla Extract #Water

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Milk Chocolate Pecan Shortbread Bars

Let’s imagine together, shall we? You show up to someone’s home this holiday season with a tin of these Milk Chocolate Pecan Shortbread Bars and hmmmm….

A tin that looks like this

Is all too quickly going to look like this!

And though that’s a little bit sad, it’s kind of a good thing too, because these are WAY too dangerous to have a good supply of at home. You can see why, can’t you?!!

Guys, this is buttery, melt-in-your-mouth shortbread that gets covered with loads of crunchy pecans, a brown sugar caramel-y topping and a generous amount of milk chocolate chunks. HEAVEN!

And then you slice them into little individual irresistible bars!

Kids love ‘em and so do adults. They’re just such a winning combination!

My advice? Make them asap, save a few for yourself (and maybe some loved ones) and then go hit the party circuit nearly-full tin in hand. Remember, this is only the beginning of December and there are still a slew of holiday treats to come!!😘

Milk Chocolate Pecan Shortbread Bars

Makes about 2 dozen bars

Prep Time for the crust: 10 minutes; Bake Time: 20-25 minutes; Prep Time for topping: 15 minutes, plus additional 12-15 minutes baking time

Ingredients

For the crust

12 tablespoons unsalted butter (1 ½ sticks)

⅓ cup sugar

1 teaspoon vanilla extract

¼ teaspoon salt

2 ¼ cups unbleached, all-purpose flour

2 cups pecans (I used pieces—so much cheaper)

For the topping

1 tablespoon water

¾ cup light brown sugar, packed

8 tablespoons unsalted butter, cut into 4 chunks

6 ounces good milk chocolate, chopped

The Recipe

1. Preheat oven to 350º F and place a rack in lower third of the oven. Line a 9x13-inch pan with aluminum foil that hangs over the edge and set aside.

2. To make the crust: Cut the butter into some chunks and place it in a large saucepan. Heat over medium heat. Once it’s melted, remove the pan from the heat and stir in the sugar, vanilla and salt. Then add in the flour and mix just until you can no longer see any traces of the flour. Press the dough evenly into the prepared pan (it’ll be a thin layer) and scatter the pecans all across the top. Cover the pan loosely with a piece of foil.

3. Bake the the crust for 20-25 minutes until it is lightly browned at the edges. Meanwhile prepare the topping.

4. To make the topping: Into a small saucepan, add the water and brown sugar and whisk together until combined. Place over medium heat and bring to a boil, stirring every now and then. Whisk in the butter and remove from the heat.

5. When the crust is done baking, remove the piece of foil, give the topping mixture a good whisk and scrape it as evenly as possible all over the pecans, spreading it out with a rubber spatula if necessary. Bake for another 12-15 minutes until the topping is dark and very bubbly. Remove the pan from the oven and quickly scatter the chopped chocolate all across the top. Transfer the pan to a wire rack and let cool completely. Then lift the entire thing by the foil overhang and transfer to a cutting board. Use a sharp knife to cut into 24 bars and serve. Store leftovers in an airtight container for about a week.

Enjoy!

Note: Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich. I didn’t really change much about this recipe. It’s pretty perfect!

#Butter #Sugar #Vanilla Extract #Salt #Flour #Pecans #Water #Light Brown Sugar #Milk Chocolate

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Chocolate Pistachio Sables

Welcome to December, aka Cookie Month!! Hooray! We finally made it! Don’t you just love a month when you don’t need an excuse to bake cookies?!! First up on the hit parade and one that I think will go like gangbusters on any holiday tray are these wonderful, addictive and eye-catching Chocolate Pistachio Sables!

Once again, I’m kicking myself for being a procrastinator cause I clipped this recipe out some 10 years ago and only just recently got around to trying them! And I ❤️ ❤️❤️ pistachios! And of course chocolate!! Oh well, better late than never, right?

Guys, these are deeply chocolate-y with a sort of melt-in-your-mouth sandy texture and the great crunch of pistachios. Plus a little kick from flaky sea salt that you sprinkle on top of the cookies right before they bake. Usually I’m not the biggest fan of salt on cookies, but here it just really works well!

And what’s especially nice about these is that they come together easily and can be made days ahead, so that when you’re ready, you simply slice, salt and bake. (you can even freeze the dough logs for up to month if you like). Easy-peasy and done!

In fact, the only thing that’s not easy about these nutty, chocolate cookies is not eating them!!

Here’s to a month of great cookies (any maybe some healthy food too!😘)

Chocolate Pistachio Sables

Makes about 3 dozen

Prep Time: 15 minutes; plus several hours of chilling time. Bake Time: 10-12 minutes

Ingredients

2 ½ cups unbleached, all-purpose flour

½ cup natural unsweetened cocoa powder

¾ teaspoon kosher salt

¼ teaspoon baking soda

20 tablespoons (2 ½ sticks) unsalted butter, room temp

1 ¼ cups light brown sugar, lightly packed

1 teaspoon vanilla extract

1 large egg white

5 ounces good quality bittersweet chocolate, chopped

1 cup unsalted, shelled raw pistachios, coarsely chopped

Flaky sea salt, like Maldon (optional)

The Recipe

1. In a medium bowl, whisk the flour, cocoa, salt and baking soda together and set aside.

2. Using an electric mixer, beat the butter, sugar and vanilla together on medium-high speed for a few minutes, until the mixture is light and fluffy. On low speed, gradually add the flour mixture and mix just until combined. Then add in the egg white and mix just until combined, scraping down the bowl with a rubber spatula as needed. Remove the bowl from the mixer and fold in the chocolate and pistachios with the spatula.

3. Divide the dough into 4 pieces and roll each piece into an 8-inch long log that’s about 1 ½ inches wide. Wrap tightly in parchment paper and chill for several hours or up to 2 days—you want the dough to be firm so these stay together when you slice them. You can even freeze the logs for up to a month if you like. Just wrap well.

4. When ready to bake, preheat the oven to 350ºF and line a couple of rimmed baking sheets with parchment paper. Use a serrated knife to cut the logs into ¼-inch thick rounds and arrange on the sheets, leaving about ½-inch between the cookies (these don’t spread too much). Sprinkle the tops of the cookies with the sea salt if using.

5. Bake one sheet at a time, reversing the sheet halfway through the baking time, about 10-12 minutes in total. You want the edges to be set and the centers to feel dry, you won’t really be able to tell by how dark they get. Transfer the cookies to wire racks and let cool completely. Store in an airtight container for up to two weeks.

Enjoy!

Note: Recipe adapted from an old issue of Bon Appetit Magazine.

#Flour #Kosher Salt #Unsweetened Cocoa Powder #Baking Soda #Butter #Light Brown Sugar #Vanilla Extract #Egg White #Bittersweet Chocolate #Pistachios #Flaky Sea Salt

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Hearty Mushroom Soup

It’s been ages since I’ve made a soup worth sharing (there was an epic fail about a month ago that turned me off any new soup attempts for a while) so l delighted to report that I’ve finally got a keeper—this wonderfully flavorful and warming, Hearty Mushroom Soup. What a triumph!

If you’re thinking Campbell’s cream of mushroom soup—nope, this is miles away from that (though I still sometimes crave that bowl of artificial mushroom creaminess). Instead, this is a full bodied vegetarian version that is intensely mushroom-y in the best way. That’s because you use both fresh and dried mushrooms.🍄🍄

And added to all those mushrooms are lots of onions, garlic, white beans, fresh thyme, soy sauce, Parmesan, plenty of black pepper and just the tiniest splash of heavy cream.

Everything gets puréed into a lusciously smooth texture making every bite a party for your mouth!

Maybe not the most gorgeous of dishes but that’s not what you’ll be thinking as you slurp up spoonful after spoonful!

Hearty Mushroom Soup

Makes at least 6 generous servings

It really helps to have an immersion blender for this.

Prep Time: About an hour, but a lot of this is hands-free time

Ingredients

2 tablespoons olive oil

6 tablespoons unsalted butter, divided

2 medium yellow onions, finely chopped

6 garlic cloves, peeled and smashed

2 sprigs fresh thyme

One 1 ounce package of dried mushrooms ( I used shitake)

4 cups boiling water

2 pounds cremini mushrooms (you could use other wild mushrooms too), no need to cut them up

2 teaspoons fine sea salt

One 15 ounce can cannellini beans (white kidney beans), rinsed and drained

Black pepper

2 tablespoons light soy sauce

¼ cup freshly grated Parmesan cheese

2-4 tablespoons heavy cream

The Recipe

1. In a large deep pot, heat the oil and 2 tablespoons of the butter over medium heat. Add the onions and garlic and let cook, stirring every now and then until softened, about 5 minutes. Meanwhile fill a kettle and bring it to a boil. When the onion mixture is softened add in the thyme and dried mushrooms and the boiling water. Turn up the heat and bring the mixture to a boil, then lower to a simmer and cook for about 5 minutes, until the mushrooms begin to plump up. Cover the pot, remove from the heat and let sit 15 minutes.

2. Meanwhile. melt a tablespoon of butter in a large skillet over high heat and sear the fresh mushrooms in batches till they get crispy and golden on the outside to bring out their flavor, removing the cooked ones as they’re done—you don’t want to crowd the pan or they’ll steam. Repeat the process, adding more butter and mushrooms as you go. Season the cooked mushrooms with the salt and set aside.

3. Remove and discard the sprigs of thyme from the dried mushroom-broth mixture and add the beans. Now puree the mixture with the immersion blender until completely smooth. Stir in the cooked mushrooms and process again until you get a consistency you like—you can make it totally smooth or leave chunks of mushrooms. Stir in the remaining 2 tablespoons butter, a good amount of black pepper, the soy sauce and parmesan and taste. Add more of anything you think you need and then stir in the heavy cream. Reheat the pot gently and serve. This is great on a cold night with a slice or two of crusty bread.

Enjoy!

Note: Recipe adapted from Every Day is Saturday by Sarah Copeland. I tinkered with ingredients and proportions.

#Olive Oil #Butter #Onions #Garlic Cloves #Thyme #Boiling Water #Cremini Mushrooms #Fine Sea Salt #Cannellini Beans #Black Pepper #Soy Sauce #Parmesan Cheese #Heavy Cream

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A Small and Hopefully Not Overwhelming Thanksgiving Roundup-2022

Hiya, my friends! How did it get to be mid-November?!! Time just seems to be racing out of control, as in Thanksgiving is NEXT WEEK!!!! But hey, no reason to panic or sweat the small stuff, right? Normally, I’d have had a big turkey day roundup of recipes out to you weeks ago, but since that ship has sailed plus the fact that my inbox is loaded with everybody else’s recipe roundups, I thought I’d keep it very small and manageable this year and just share the few dishes I plan on including. And anyway, you probably already have your menu down pat, but if not…

We’re going to my sister Ali’s which means I thankfully am not responsible for the turkey (thank god, because I’ve actually never made one myself being that my mom is queen of turkey and gravy) and am only going to be bringing some sides and dessert. And we’re not a huge group this year either, mostly cause only one of our children loves us enough to come home for the holiday (no, just kidding, the others are spending it with their significant others’ family or have to be on call and I’m not bitter at all about it, can’t you tell?)

Okey-dokey, here’s what I’ve been tasked with….

HOMEMADE WHOLE BERRY CRANBERRY SAUCE—this is so much better than any canned kind you can buy, super easy to make and you can prepare it days ahead!

WILD MUSHROOM AND BRIOCHE STUFFING—my family would disown me if I showed up to any Thanksgiving without this. It does require you to make your own brioche but again you can do this days before and it is out of this world fantastic! Truly one of the best stuffings and best dishes I have ever made!!

THE BEST CORNBREAD—I ❤️ cornbread big time! And while it’s not absolutely necessary, I really love having it and the fact that there’s usually leftovers!! So good toasted with butter the next morning for breakfast!

APPLE CRUMB PIE—this is a huge family favorite and just feels so right for the holidays. It’s time consuming but I really only attempt it once a year.

TRIPLE CHOCOLATE CREAM PIE WITH OREO CRUST—everyone voted for this at a recent family gathering and I love it cause I can make it a day ahead. Plus, it’s chocolate!!

HOMEMADE PHILADELPHIA STYLE ICE CREAM—for the apple pie of course! And once you start making your own, no one is entirely happy with store-bought again.

CAYA’S COOKIES—for the dog who strangely doesn’t care about food but gobbles down these cookies. Everybody deserves a treat, right?!!

FLAT CHEWY HEATH BAR CHOCOLATE CHUNK COOKIES—buttery, luscious and indulgent. I always make these around Thanksgiving because of course we need more!

PECAN MELTAWAYS

OR

SUSIE’S MAPLE PECAN THINS since I’m not making a pecan pie this year, I think we at least need one nutty cookie.

Hope this helps or at least doesn’t undermine😘

HAPPY THANKSGIVING!!!!

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Sesame Seed Clover Leaf Rolls

WARNING!! If you are hosting Thanksgiving and making pretty much all the things do not attempt these for your celebratory meal, BUT if you are looking for something extra-special that will wow your host and guests and is not difficult but only somewhat of a time suck, then these Sesame Seed Clover Leaf Rolls may be exactly what you are looking for! In any case, they are super adorable and delicious!!

Homemade little rolls go so perfectly with the turkey day meal, right? They’re nice and light and good for slathering with butter or sopping up all that gravy. Yum!!

And though these look complicated, they’re really not at all—you just need a chunk of time and the ability to roll lots of little dough balls. Very therapeutic!

You start by mixing up an easy yeast dough in a stand mixer—

And once that’s risen you form it into a rough rectangle

Cut it into 6 strips

Divide those each into 12 equal pieces

And start the ball rolling process—

Eventually tucking three into a buttered muffin cup.

Then, once those have risen

You brush with a little egg wash, sprinkle with sesame seeds

And bake!

Golden, light and fluffy! And so fun to pull apart!

They’re great on their own—

Or with a a big pat of butter.

Place a basket of these on a holiday table and cross your fingers that there are leftovers!! (and really feel free to add them to your list even if you are hosting the big day—I just love you guys and don’t want anyone getting too stressed out!😂)

Sesame Seed Clover Leaf Rolls

Makes 2 dozen

You will need a standing mixer with a dough hook for this and two 12-cup muffin pans.

Prep Time: 20 minutes, plus several hours of rising time and another 20 minutes of assembly; Bake Time: 10-15 minutes

Ingredients

1 cup whole milk

6 tablespoons sugar

4 ½ teaspoons active dry yeast

4 tablespoons unsalted butter, softened plus extra to grease the bowl and muffin pans

1 ½ teaspoons kosher salt

3 large eggs, divided

4 cups unbleached, all-purpose flour

At least 2 teaspoons white untoasted sesame seeds

The Recipe

1. Add the milk and sugar to a small saucepan and stir well to dissolve the sugar. Heat over medium-low heat just until the mixture feels slightly warm. Pour into the large bowl of the stand mixer, stir in the yeast and let sit until foamy, about 5 minutes.

2. Add the softened butter, salt, 2 eggs and 1 cup of flour. Attach the paddle attachment first and mix together on low speed until smooth. Scrape down the sides with a rubber spatula and with the machine running on low, add the rest of the flour by ½ cupfuls until it is all mixed in. You may have to stop along the way to scrape the sides down with the spatula. Change to the dough hook. Still on low speed, beat the dough for about 10 minutes, until it is smooth and elastic. It will still be a little sticky but not overly so.

3. While the dough is mixing, use the extra softened butter to generously butter a large bowl and lightly flour a board or clean counter.

4. Once the dough is ready, turn it out onto the floured surface and knead it by hand into a tight ball. Transfer to the bowl and turn it over so that it gets coated all over with the butter. Cover the bowl tightly with plastic wrap and let sit in a warm place for about 1 ½ hours, until doubled in size.

5. While the dough is rising, generously butter each muffin cup and set aside.

6. Once the dough has doubled in size, punch it down and turn it out onto a clean work surface. Form it into a rectangle and use a ruler and a sharp knife or bench scraper to help you cut the dough into six even 1-inch wide strips. Now cut each strip into 12 even pieces. Roll each piece into a little ball and pinch the edges of the dough under the ball to form a tight little ball. Place in the muffin cup. Repeat with 2 more pieces of dough and add to the muffin cup, so that each cup eventually contains 3 balls. Cover each tray loosely with a piece of plastic wrap and let stand until the doug balls puff up just over the rim. This can take anywhere from 20-40 minutes depending on how warm your room is.

7. Preheat oven to 375ºF. Beat the remaining egg with a tablespoon of water to make an egg wash and very gently brush the tops of the dough balls (so that they don’t deflate) with it. Sprinkle on the sesame seeds.

8. Bake the trays one at a time for 10-15 minutes, until they are golden brown and cooked through. Let cool a few minutes and serve.

9. Though these are best on the day they are made, you can definitely make them a day ahead. Store well wrapped at room temperature and reheat gently in a low oven right before serving.

Enjoy!

Note: Recipe adapted from Carla Hall’s Soul Food. I stayed pretty true to this—it’s a very reliable recipe.

#Whole Milk #Sugar #Active Dry Yeast #Butter #Kosher Salt #Eggs #Flour #Sesame Seeds

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Easy Tomato Vegetable Soup

Looking for a way to jump into cozy comfort deliciousness with the barest minimum of effort? Try this Easy Tomato Vegetable Soup. It’s tailor-made for drab, dreary, chilly fall days!

We have definitely hit soup season guys! Even though it hasn’t been all that cold lately here in the Northeast, we’ve had a lot of damp weather which in my mind always calls for a warm nourishing bowl of soup.

It’s so great to have a pot of this around and it literally comes together in minutes with pantry and fridge staples—and when I say easy, I’m not exaggerating! In just about 30 minutes (and most of this is hands-free) you can whip up this healthy vegetarian gem and know that you are doing good for yourself, heart and soul!

Perfect for balancing out the candy onslaught of next week! 😘

Looking to add more soup to your life? Click here!

Easy Tomato Vegetable Soup

Makes 4-5 servings

Prep Time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, diced

Kosher salt and black pepper

3 garlic cloves, minced

2 large carrots, peeled and diced

1 celery stalk, diced

Pinch of chile flakes (use more or less depending on how much heat you like)

One 14.5 ounce can fire-roasted diced tomatoes

Water

The Recipe

1. Heat the oil in a large pot over medium heat. Add the onions and a generous pinch of salt and cook for about 1 minute, stirring. Add in the garlic and let cook for about 5 minutes, stirring often.

2. Add in the carrots, celery, chile flakes and another pinch of salt and cook for a few minutes, until carrots begin to soften a bit. Add in the tomatoes and 3 cans of cold water, using the empty tomato can. Bring the mixture to a boil, then give it a big stir, turn down the heat and let simmer for about 10 minutes. Taste and season with pepper and more salt if needed. Ladle into bowls and serve.

Enjoy!

Note: Recipe adapted from Carla Hall’s Soul Food. As usual I tinkered. Feel free to add or subtract what you do or don’t like or have on hand.

#Olive Oil #Onion #Kosher Salt #Black Pepper #Garlic Cloves #Carrots #Celery #Chile Flakes #Fire Roasted Diced Tomatoes #Water

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10 Things To Make for Dinner in October

Pretty much every day my sisters and I talk and invariably all conversations lead to that pesky little recurring issue we know is coming but somehow procrastinate about anyway: “what am I going to make for dinner tonight?” No matter what else is happening in the world or our lives, that question has to be resolved or else we risk the wrath of hangry crews. So keeping all that in mind, I did a little deep dive into the site to come up with 10 seasonally appropriate October dinners that hopefully inspire and please as the weather (and our tempers) grow chillier!😘

Maple-Apple Glazed Chicken Breasts

Creamy White Chicken Chili

One Pan Roast Chicken with Red Onions, Potatoes and Apples

Skillet Chicken Meatballs in Tomato Cream Sauce

Autumn Brisket Stew

One-Pot Cheesy Beef and Macaroni

Butternut Squash Sauce

Israeli Couscous with Mushrooms, Peas and Sweet Potato Sauce

Sheet Pan Roasted Veggies with Chickpeas and Feta

Creamless “Creamy” Root Vegetable Soup

Bonus

Because we have to have dessert!!! (These are two recipes I found as I was scrolling through the pages here that I remembered loving and am definitely going to be making in the up coming weeks)

Apple Brown Betty

Pear and Chocolate Cake

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Bolzano Apple Cake

18 years…that’s how long it’s taken me to get to this recipe that I carefully clipped from The NY Times with the best of apple cake intentions. And now I’m kicking myself for all the lost time because this simple little rustic Bolzano Apple Cake is pure perfection! Truly one of my favorite desserts ever! Procrastination is a cruel beast!!

Part of what makes this cake so wonderful is that it comes together quickly and easily with simple ingredients—no mixer needed!

Then of course there’s the fact that it bakes up all golden brown and custard-y with hints of vanilla. Sort of like a clafouti but with more crumb. YUM!!

And we can’t forget to mention all those sweet and tender apples!!

So perfectly seasonal!

So….what are you waiting for?!!!😘

Bolzano Apple Cake

Makes 6-8 servings

Prep Time: 15 minutes; Bake Time: 50 minutes-1 hour

Ingredients

1 stick unsalted butter, plus extra softened butter for greasing the pan

2 large eggs

1 cup sugar

1 vanilla bean

4 apples (I used 2 Granny smith and 2 Honey crisp)

1/2 cup unbleached, all-purpose flour

2 teaspoons baking powder

Pinch of salt

½ cup whole milk, room temperature

Powdered sugar (optional)

The Recipe

1. Preheat oven to 350ºF. Butter a 9-inch round cake pan and set aside.

2. Melt the butter in a small saucepan and set aside.

3. In a large bowl, use a whisk to beat together the eggs and ½ of the sugar. Then gradually add the remaining ½ cup of sugar, beating until the mixture has thickened and ribbons form when you lift the whisk.

4. Split the vanilla bean down the middle and scrape the seeds into the egg mixture, whisking to combine. Add the pods to the melted butter.

5. Peel the apples, core and cut into thin slices. Set aside.

6. In a small bowl, whisk the flour together with the baking powder and salt. Remove the pod from the butter and whisk the butter into the egg mixture. Now whisk the flour mixture into the egg mixture, alternating with the milk. Add the apples and toss them well, so that each piece is coated with the eggy mixture. Scrape the batter into the prepared baking pan and smooth out the top.

7. Bake for 30 minutes then turn the pan and bake for another 25-30 minutes, until the top is golden brown and the sides have begun to pull away from the pan. Cool for at least 30 minutes, cut into wedges and sprinkle on some powdered sugar for decoration if you like.

Enjoy!

Note: Recipe adapted from The NY Times (2004). I tinkered with ingredients and baked in a different pan.

#Butter #Eggs #Sugar #Vanilla Bean #Apples #Flour #Baking Powder #Salt #Whole Milk #Confectioners' Sugar

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Cinnamon Raisin Bread

Is there anything better than the smell of cinnamon wafting out of your kitchen?!! If you were my Grammie, you’d utter an emphatic “no!!” (she couldn’t bear the smell or taste) but for most of the rest of us, it’s one of the most appealing things in life. Which makes me pretty sure you’re going to want to bake up a batch of this amazingly delicious smelling and tasting Cinnamon Raisin Bread in the very near future. Sorry, not-sorry Grammie!

It’s been ages since I’ve shared a new bread recipe and this one just feels so right for right now, what with the official switch to autumn and all. Cinnamon always feels like such a fall spice.

And combined with loads of sweet juicy raisins and soft pillowy bread, you just can’t go wrong!

All you need is some time, because there’s very little hands-on work. The dough gets mixed and kneaded in an electric mixer with a dough hook.

And then once it doubles in volume, you simply roll it up tightly, fit it into a buttered loaf pan, let it rise again and bake till it’s all golden brown and gorgeous and huge!

It toasts up delightfully! And while it’s on the sweeter side than an ordinary white or wheat loaf, it’s not overly so. Like you won’t feel guilty indulging in a slice or two for breakfast!

And I foresee tackling another loaf very soon because somehow the bread disappeared before we could get around to making French toast with it and I can only imagine my husband’s joy at that breakfast treat!

Crossing my fingers you have time to put together a loaf this weekend! Have a great one, my friends!!

Cinnamon Raisin Bread

Makes 1 loaf

You will need a stand mixer with a dough hook for this.

Prep Time: 15 minutes, plus a couple of hours of rising time; Bake Time: about 45 minutes

Ingredients

2 tablespoons softened unsalted butter

1 cup raisins

Hot water

3 ¾ cups unbleached, all-purpose flour

¼ cup sugar

2 teaspoons cinnamon

1 teaspoon fine sea salt

2 ¼ teaspoons instant yeast

2 tablespoons unsalted butter, melted and cooled

1 large egg, room temperature

1 teaspoon vanilla extract

1 ¼ cups whole milk, room temperature

Extra melted butter for glazing the crust

The Recipe

1. Use some of the softened butter to generously butter a large bowl and set aside.

2. Place the raisins in a small bowl and cover with hot water. Let soak for 5 minutes and then drain. Pat raisins dry and set aside.

3. Into the large bowl of a stand mixer, whisk together the flour, sugar and cinnamon. Then whisk in the yeast. In a small bowl, whisk together the butter, egg, vanilla and milk and then pour the mixture into the flour mixture. Fix the dough hook onto the mixer.

4. Mix the ingredients on low-medium speed, scraping the bowl down with a rubber spatula as needed until the dough begins to come together. Then turn the speed up to medium and let the dough knead for about 7-8 minutes, until it is smooth and comes away from the sides of the bowl (you may need to mix a little longer for this to happen). Add in the raisins and let mix for another minute or so until the raisins are incorporated.

5. Lightly flour a board or clean counter and turn the dough out onto it. Knead by hand for a few minutes to bring it all together, adding more flour if it seems sticky at all. Then shape the dough into a ball and place it into the buttered bowl, seam-side down. Use a bit of the softened butter to lightly butter the top of the dough and cover the dough with a clean kitchen towel. Set the bowl in a warm place and allow it to rest for 60-90 minutes until it doubles in volume. Don’t wash the board.

6. Use some of the softened butter to butter a 9x5-inch loaf pan.

7. Turn the dough out onto the board and fold it over a few times onto itself to deflate it. Press the dough into a 9x6 inch rectangle. Starting from a long side, roll up the dough very tightly and seal the seam by pinching it together. Place the dough in the pan, seam-side down, tucking in the ends if needed and cover lightly with the kitchen towel. Let rise for another 45 minutes or so in a warm place until the dough rises a little over the sides of the pan. When the dough is almost risen, preheat oven to 375ºF with the oven rack centered.

8. Brush the top of the dough with a little melted butter and bake for about 45 minutes until golden brown. When you tap it, it should sound hollow. Transfer the pan to a wire rack and let cool for a few minutes, then turn the loaf out onto the rack and let cool to room temperature. Slice and serve. Wrap well in plastic wrap and store at room temp for a few days and then in the fridge.

Enjoy!

Note: Recipe adapted from Baking with Dorie by Dorie Greenspan.

#Butter #Raisins #Hot Water #Flour #Sugar #Cinnamon #Fine Sea Salt #Instant Yeast #Egg #Vanilla Extract #Whole Milk

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Coconut Maple-Nut Cornflake Granola

Want to make your mornings a little more joyous? And your afternoons? And evenings? In other words, pretty much the whole day? Then whip up a batch of this addictively delicious Coconut Maple-Nut Cornflake Granola and watch your spirits soar! Yes, it’s that good!!!

It’s been ages since I’ve made any granola, let alone a new version. It’s one of those things I tend to make regularly for months and then just…don’t. I don’t know why. But last week when my husband was making a shopping list and added granola, I figured he was giving me a subtle hint and then I remembered this recipe that included cornflakes that I’d been wanting to try which sealed the deal and made both of us so happy!

Guys, you are going to absolutely adore this. It comes together in a snap and has so much flavor and texture. The coconut caramelizes as it bakes and the cornflakes add just the right amount of crunch!

Just look at those clusters!

And we haven’t even talked about how divine it makes your kitchen smell as it bakes!

It’s wonderful on yogurt or ice cream or just by the handful.

It’s all about the little things, right?!!

Coconut Maple-Nut Cornflake Granola

Makes about 8 cups

Prep Time: 7-8 minutes; Bake Time: 45-50 minutes

Ingredients

3 cups old-fashioned rolled oats (not instant)

1 ½ cups unsweetened coconut chips

1 ½ cups mix of pecans, walnuts and almonds, roughly chopped

1 cup cornflakes

¼ cup vegetable oil (you could use same amount of melted butter or olive oil)

⅓ cup maple syrup

¼ cup light brown sugar

1 ½ teaspoons kosher salt

The Recipe

1. Preheat oven to 300ºF.

2. In a large bowl, mix together the oats, coconut, nuts and cornflakes. In a small bowl, whisk together the oil, maple syrup, brown sugar and salt. Pour over the oat mixture and toss well to coat. Scrape out the mixture onto a large rimmed baking sheet and spread into an even layer.

3. Bake for 45-50 minutes without stirring until the granola is deeply browned. Remove and let cool on the baking sheet. Then use a metal spatula to help break apart the granola into clumps. Transfer to airtight containers and store at room temperature for up to 2 months.

Enjoy!

Note: Recipe adapted from Ready, Set, Cook by Dawn Perry. I tinkered a bit as always!

#Old Fashioned Oatmeal #Unsweetened Coconut Chips #Pecans #Walnuts #Almonds #Cornflakes #Vegetable Oil #Maple Syrup #Light Brown Sugar #Kosher Salt

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Caprese Quiche

Sure it’s back to school and work and in many respects the summer is over, if not officially, but that doesn’t mean we can’t have one last seasonal hurrah: Caprese Quiche!

It’s just bursting with the flavors of summer—tomatoes and basil and if you love a caprese salad, I can’t think of a better way to say goodbye to summer!!

Also, maybe it’s just me, but the tomatoes this year have been simply amazing (I’ve been addicted to tomato sandwiches in the last few weeks) so here’s another great way to showcase them!

You start by making a simple quiche crust which comes together easily and gets covered by the filling so there’s no worries if there are lots of little cracks and it’s not perfect, whew!

Then, it’s just a matter of making the filling, which is full of good stuff like shallots, garlic, eggs, heavy cream, Parmesan and of course lots and lots of fresh basil!

Then, it’s just a matter of layering on the fresh mozzarella and tomato slices—so pretty!

The quiche bakes up golden brown just loaded with that classic basil/tomato/mozzarella combo. YUM!!

It’s a little on the heavier, richer side than some quiches so cut small slices and serve with a nice crisp green salad and you’re good to go!

Juicy tomatoes, earthy basil and creamy mozzarella—how can you go wrong?!!

So hard to say goodbye to my favorite season!!

Caprese Quiche

Makes 6-8 servings

You will need an 8 or 9-inch tart p[an with a removable bottom for this.

Prep time for crust: 10 minutes, plus chilling time; Bake Time for crust: 20-25 minutes; Prep time for filling: 15 minutes; Bake time for quiche: 35-40 minutes

Ingredients

For the crust

1 ¼ cups unbleached, all-purpose flour

¼ teaspoon kosher salt

8 tablespoons unsalted butter (1 stick), cut into cubes and chilled

1 egg yolk

2 tablespoons ice water (you may need a little bit more)

For the filling

1 tablespoon unsalted butter

2 large shallots, minced

3 garlic cloves, minced

Kosher salt

Black pepper

5 large eggs

½ cup heavy cream

½ cup freshly grated Parmesan

¼ cup roughly chopped fresh basil

1 large (or the equivalent) vine-ripened summer tomato, sliced not too thinly (buy the best you can)

Sliced fresh mozzarella ( i used about 10 slices from a ball)

The Recipe

1. To make the crust: Whisk the flour and salt together in a medium bowl. Add the cubed butter and use a pastry blender to cut the butter in until there are pea sized little balls of butter. Use a fork to stir in the egg yolk and then gradually add the ice water, mixing until the dough comes together but isn’t wet. If it seems way too dry add a bit more water until it just barely comes together. Form the dough into a ball, flatten into a disk and wrap well in plastic wrap. Chill for at least 1 hour and up to one day.

2. When you’re ready to make the quiche, turn the dough out onto a lightly floured board and use a floured rolling pin to roll the dough out into a 12-inch circle. Transfer to an 8 or 9-inch tart pan with a removable bottom and gently press the dough into the bottom and up the sides. Trim off any excess and place the pan in the fridge for 30 minutes. Meanwhile preheat the oven to 375ºF.

3. Place a piece of aluminum foil across the dough and top it with dried beans or pie weights and bake for 15 minutes. Then carefully remove the foil and beans, prick the dough all over with a fork and return the tart to the oven to bake for another 5-10 minutes, until the crust is beginning to brown. Remove the crust from the oven and lower the temp to 325ºF.

4. To make the filling: While the crust is pre-baking, melt the butter in a medium skillet over medium heat and add the shallots and garlic. Let cook for a few minutes, stirring often, until they soften and begin to brown. Season with a bit of salt and pepper and remove from the heat. Set aside.

5. In a large bowl, whisk the eggs and cream together. Then stir in the Parmesan, basil and cooled shallot mixture. Season with salt and pepper and pour into the pre-baked crust. Top with the sliced tomatoes and mozzarella and place the tart pan on a rimmed baking sheet to catch any drips.

6. Bake for 35-45 minutes, until the quiche is set when you jiggle it and the edges are beginning to brown. If it seems too liquidy, bake it longer. Then transfer to a wire rack and let cool for at least 20-30 minutes before slicing into wedges and serving. You can definitely make this earlier in the day and reheat gently before serving or even stick the whole thing under the broiler for a minutes or two (watch carefully) to get the cheese all melty again.

Enjoy!

Note: Recipe adapted from The Fresh Eggs Daily Cookbook by Lisa Steele. I tinkered with proportions and techniques and baked this longer too.

#Flour #Kosher Salt #Butter #Egg Yolk #Ice Water #Shallots #Garlic Cloves #Black Pepper #Eggs #Heavy Cream #Parmesan Cheese #Basil #Tomato #Fresh Mozzarella Cheese

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Baked Ziti with Eggplant

With the last of our beasts safely deposited at school for her final year (don’t even get me started!!) I’ve been reminiscing about long ago back-to-school times which got me thinking about family which naturally led me to food and had me scrolling through my archives here on the site wherein I made the stunning discovery that in all these years I have not posted a single recipe for baked ziti!! How could that be when that beloved, kid-friendly, make-ahead dish has been such a staple of our lives?!! Now, I’m sure you already have a favorite recipe for this classic casserole but after that longwinded explanation, how could I not share one that I love?So…in that spirit, please, let me make amends and offer up this wonderful Baked Ziti with Eggplant. Better late than never, right?!!

It’s not hard to make a case for what makes baked ziti so appealing—I mean, even when it’s at its most basic, jarred sauce, team dinner (you know what I mean) it’s still pretty yummy. But go a few steps beyond and add gently sauteéd eggplant, fresh basil and a simple sauce made from San Marzano tomatoes and suddenly this ordinary staple is elevated to WOW!!

Yeah, it takes a little more effort but the end result is so, so worth it! So much flavor and texture and oh, those crispy edges where the cheese kind of sticks to the dish—don’t even think about sharing!!

Here’s to another great school year and lots more family dinners!

Baked Ziti with Eggplant

Makes at least 8 servings, unless you’ve got teenagers and then all bets are off

Prep Time: About 30 minutes; Bake Time: 25-30 minutes

Ingredients

Extra-virgin olive oil

2 medium eggplants, peeled and cut into small cubes

Canola oil

Kosher salt

1 large onion, diced

28 ounce can whole San Marzano tomatoes, crushed by hand

Pinch of red pepper flakes

1 cup water

1 pound ziti (or any small pasta you prefer)

¼ cup fresh basil, sliced roughly

15 ounces ricotta cheese (use less if you want it less cheesy)

1 cup cubed mozzarella

½ cup freshly grated parmesan

The Recipe

1. Preheat oven to 425ºF and brush a 9x13-inch baking dish with olive oil. Set aside. Fill a large pot with water and salt and let it come to a boil for the ziti while you prepare the other ingredients.

2. Heat a large skillet over medium-high heat and when it’s hot, add enough canola oil to cover the bottom. Add half of the eggplant and season with a pinch or two of salt. Let cook for several minutes, stirring every now and then, until the eggplant is starting to brown and get tender. Transfer to a plate and cook remaining eggplant, transferring it too when it’s done.

3. Carefully wipe out the pan (no need to wash it), turn the heat to medium and add 3 tablespoons of olive oil. When the oil is hot, add the onion and cook for a few minutes, until it gets softened and translucent but not browned. Now stir in the tomatoes, red pepper flakes and water. Season with salt and let the mixture simmer for about 5 minutes. Stir in the cooked eggplant and let the mixture cook for another 5 minutes or so until it has reduced and thickened a bit. Stir in the basil.

4. While the tomato mixture is cooking, add the ziti to the boiling water and cook until al dente. Drain well and transfer to a large, heatproof bowl. Pour the sauce over the pasta and mix well. Add in the ricotta and toss gently, then scrape it all into the prepared baking dish. Scatter the mozzarella and parmesan across the top evenly.

5. Bake for about 30 minutes until the top is browned and the sauce is bubbly.

Enjoy!

Note: Recipe adapted from Lidia. I tinkered a lot with this, subbed in and out ingredients and proportions—use it as a guide.

#Olive Oil #Eggplant #Canola Oil #Kosher Salt #Onion #San Marzano Tomatoes #Red Pepper Flakes #Water #Ziti #Mozzarella #Basil #Ricotta #Parmesan Cheese