Cenci
Yield: 4 servings
Time: 1 hour
Ingredients
5 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
1 large egg, room temperature
1 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
vegetable oil for frying
honey for drizzling
non- pareils for sprinkling
Method
In a stand mixer fit with a paddle attachment cream butter and sugar until lightly and fluffy. Add egg and mix until combined.
Add flour, baking powder, and salt and mix until combined. Remove from bowl, flatten into a thick disk and rest at room temperature for about 30 to 40 minutes.
Heat a medium high sided pot with vegetable oil until it reaches 350°F. Throw flour on a clean surface and roll dough into an 1/8 inch thick. Using a ravioli cutter cut various sized strips.
Fry pieces of cenci in batches until golden and crisp, about 1 to 2 minutes. Remove to a paper towel lined plate or cooling rack fit in a sheet pan.
Drizzle with honey and sprinkle with non-pareils.
Tomato Salad
The unofficial official start to summer! And to me that means peak tomato season is approaching but not fast enough. Tomatoes in their prime are like sweet berries that burst in your mouth with juice running down your chin. Pile them in your shirt-basket and try to get inside before eating them all. A little dirt doesn’t bother me!
My preferred tomato salad formula:
- Heirloom tomato, yellow & red grapes, cherry tomatoes, and cocktail tomatoes.
- white balsamic vinegar
- a nice quality extra Virgin olive oil
- cracked black pepper & kosher salt or Himalayan salt
- honey / optional
Yield: 2 servings
Time: 15 minutes
Ingredients
1/4 cup olive oil
3 tablespoons white balsamic vinegar
2 teaspoons honey
kosher or himalayan salt
cracked black pepper
1 lb. heirloom tomatoes, halved or quartered
Method
In a large bowl whisk olive oil, vinegar, honey, salt, and pepper.
Toss tomatoes to combine and taste for seasoning.
Cinnamon Toast French Toast
Ingredients
1 (9”x5”) loaf cinnamon swirl bread, sliced into 6-8 thick pieces
3 large eggs
1/4 cup milk
1 tablespoon granulated sugar
1 tsp. vanilla extract
3 tablespoons butter
syrup for serving
Method
In a large shallow bowl whisk eggs, milk, sugar, and vanilla. Dunk each piece of cinnamon bread in mixture until completely saturated but not soggy. It should still hold it’s shape.
Preheat a large non-stick skillet over medium heat and melt 1 tablespoon butter. Sear 2 to 3 pieces of bread cooking until golden on each side. Adjust heat as needed and repeat with reaming butter and soaked bread.
Serve with maple syrup.
Ina Garten Inspired Buttercream
Ina Garten is a culinary sensation and we all love her for her simple and chic approach to food. My partner, Dillon tasked me with a birthday cake request of yellow cake and chocolate buttercream. My quest: to make a buttercream that I can also enjoy. I never opt for buttercream and instead turn to the canned icing which is still a favorite. But, with Ina’s lead I created my own inspired by her which includes egg yolk! Yes, it’s a clever idea. Just make sure you’re using pasteurized eggs.
Yield: 1 (8”x 8”) cake
Total Time: 20 minutes
Ingredients
(2 sticks) unsalted butter, at room temperature
1 large egg yolk, at room temperature
1¼ cups sifted confectioners’ sugar
1/4 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, melted
Method
In the bowl of a stand mixer with paddle attachment- or in a large bowl using a hand held mixer- whip butter until light and fluffy. Add egg yolk and continue to mix until a darker yellow color is achieved and mixture is smooth.
Slowly add powdered sugar and beat on low until fully incorporated. Add cocoa powder and beat on low to medium speed until incorporated.
Pour in chocolate mixture. You can do this with the stand mixer running. Whip on high speed for a few seconds until the mixture is entirely incorporated, light chocolate color, and fluffy.
Chocolate Chunk Espresso Bars
Espresso flavored blondies with lot's of melted chocolate chunks.
These blondie bars were perfect from the first batch. I was actually surprised they came out so well usually it takes me a couple tries to perfect a baked item. Espresso and chocolate are a synonymous pair and against the fudgy cookie base you’ll want to keep munching.
Yield: 12 pieces
Total Time: 1 hour 30 minutes
INGREDIENT
1 2/3 cup (200 g.) all purpose flour
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
1 1/2 sticks unsalted butter, melted
3/4 cup (160 g.) packed light brown sugar
1/3 c. (66 g.) granulated sugar
1 large egg
6 (170 g.) ounces semi-sweet chocolate, roughly chopped
Method
Preheat oven to 350° and line an 8” by 8” ceramic baking dish with parchment paper.
In a large bowl combine flour, salt, and baking soda.
In a medium bowl stir butter, peanut butter, and brown sugar until combined. Whisk in egg until a silky mixture forms.
Fold dry ingredients and chocolate chunks into wet ingredients, reserving some chocolate for the top. Bake for 30 to 35 minutes or until lightly golden brown around the edges. They will be slightly fudgy in the center. Cool for about 30 minutes.
Cut into desired pieces (12 is my rec.) and serve.
Tip: Freeze for up to 1 month, thaw and enjoy.
Mocha Latte
I find myself at a cafe or bakery every weekend ordering a decaf espresso latte. They are my absolute favorite beverage loaded with steamy milk. I don’t typically order mocha lattes because they’re never quite as I imagine them to be. Basically I want drinking chocolate with a latte splash. So here’s my perfect mocha latte easy enough to make at home.
Yield: 2-3 servings
Total Time: 20 minutes
GATHER THE GOODS
8 oz. coffee or espresso
2 c. whole milk
1 c. semi- sweet chocolate morsels
MAKE IT
Brew a pot of your favorite coffee and keep hot.
Place chocolate in a heatproof pot or tea pot. Bring milk to a light simmer and reserve about 1/4 - 1/3 cups. Pour remaining milk over chocolate, stirring to melt.
Froth the milk with a frother.
Pour hot chocolate in a mug and top with coffee and frothed milk.
Butternut Squash Steaks
Butternut squash is one of the greatest vegetable vessels. These steaks are great as a main or a side, easily scoop-able, and should be drizzled with lot’s of honey and lime juice. Scoring them with a sharp knife ensures the crevices will get seasoned too. I call them steaks even though there is no grilling involved, but steaks can be made in the oven too!
Total Time:
Yield: 2 servings
Gather The Goods
1 medium butternut squash, halved and seeds removed
1 tablespoon olive oil
kosher salt
freshly cracked black pepper
honey for drizzling
1 lime, sliced in half moons
Make It
Preheat oven to 400°F and line a sheet pan with parchment paper.
Score each flesh side of squash like a tik-tac-toe board. Drizzle each side with olive oil and sprinkle with salt. Place flesh side down on the sheet tray and roast for 20 minutes. Turn heat to 375°F and continue to roast for 10 to 15 minutes longer. The outside skin will be soft and wrinkled.
Sprinkle with cracked black pepper, drizzle with honey, and serve with limes.
Creamy Shell Soup with Chili Oil
This soup is my version of “everything but the kitchen sink.” And, although I hate saying that because it reminds me of remnants of food lurking around waiting to be tossed I’m holding it to high standards here. This is not a rich creamy soup but one that’s brothy with a splash of cream enough to make it look a little foggy. The addition of baby shells, escarole (or any green you like; kale or spinach too), plenty of grated mozzarella, pecorino, and a drizzle of chili oil is just so comforting to me. I made my own hot pepper oil, not to be mistaken with chili crisp which also works nicely here too!
Total Time:
Yield: 2 servings
Gather The Goods
1 cup baby shells
Kosher salt
1 quart chicken broth
3 cups chopped escarole
1/4 cup heavy cream
Pecorino Romano for grating
chili crisp for drizzling
Make It
Bring a small pot of salted water to a boil. Cook pasta until very al dente or toothsome since it will be going into soup. Drain and set aside.
Bring chicken broth to a simmer and add escarole. Cook for 2 to 3 minutes until it’s wilted and tender. Add ditalini into the pot along with cream, cheese, and chili crisp.
Fettucini Alfredo
The classic Italian Roman dish made with with fettuccini, butter, and parmigiano reggiano.
Alfredo sauce is historically made with butter and Parmigiano Reggiano. A true Italian recipe for alfredo sauce will never have heavy cream. I know, I know it’s just so much better with heavy cream. But, is it? I absolutely loveee a sauce of butter, pasta water, and parmigiano reggiano. It’s smooth and silky and less fatty? I never considered alfredo to be my top choice for pasta but, that was before I realized cream has no place here! Now, it’s in my top faves.
Total Time: 20 minutes
Yield: 2 servings
GATHER THE GOODS
8 ounces fettucini (bronze cut)
kosher salt to taste
2 ounces European butter (Delitia butter of Parma)
6 ounces freshly grated Parmigiano Reggiano
MAKE IT
Bring a large skillet of water to a boil over high heat. Add salt and fettucini cooking until al dente, and toothsome. The pasta should still have a little bite to it. Reserve 1 cup of pasta water and drain pasta in a colander. Place pasta back in pan.
Over low heat add butter and Parmigiano in stages stirring slowly and gently to allow the heat and agitation of pasta to emulsify the sauce. Add a little bit of pasta sauce to create a creamier consistency if the cheese thickens the mixture too much.
Cheaters Apple Crisp
Halved apples and a crumb topping make this apple crisp easy and quick to make.
I’m an apple crisp whisperer, I swear. It’s my favorite dessert because it has all of these textural components, it’s simultaneously sweet and tart, it can be eaten warm, room temp, or warm. It’s a versatile dessert and it can fit into other dessert molds as well be it full blown pie or cheater style. I call these cheaters apple crisp because you’re essentially cutting an apple in half, removing the core and molding crisp mixture on top. It’s a quicker way to getting what you want, now.
Total Time:
Yield: 4 to 6 servings
GATHER THE GOODS
6 tablepoons butter
1/2 cup quick oats
6 tablespoons light brown sugar
3 tablepoons all purpose flour
2 tablespoons granulated sugar
1 teaspoon cinnamon, divided
2 Mcintosh apples, cored and halved
2 tablespoons chopped pecans
heavy cream for serving
MAKE IT
Preheat oven to 350°F. In a small pot over medium high heat, melt butter. Cook for 5 to 8 minutes until it begins to turn brown and the milk solids separate to the top and look almost broken. Allow to cool slightly, a few minutes.
In a medium bowl combine oats, brown sugar, flour, and 1/2 teaspoon cinnamon. Using a wooden spoon to mix combine dry mixture and butter.
In a large bowl combine granulated sugar and 1/2 teaspoon cinnamon. Toss apple halves in mixture. Arrange apple halves cut side up in an 8x8 baking pan. Sprinkle the buttery oat mixture evenly on top. Place a few pieces of pecans on each.
Bake in the oven until the apples are soft but still firm and the crispy top is golden brown. The air should smell like caramelized sugar, apples, and butter.
Allow the apples too cool and serve while still warm with heavy cream.
Pastina From The Pot-- Single Serve
GATHER THE GOODS
2 tablepoons unsalted butter, divided
1 tabslepoon olive oil plus more for drizzling
8 ounces pastina
2 cloves garlic, grated
Kosher salt
Freshly cracked black pepper
2 cups tomato sauce
1 1/2 cups chicken or vegetable broth
ricotta salata
pecorino romano
MAKE IT
In a medium high sided sauce pan over medium heat, melt 2 tablespoons butter and olive oil. Once butter is melted add pastina and garlic. Cook 1 to 2 minutes until a few pieces of the the pasta begin to get toasty and golden brown. Season with salt and pepper to your liking.
Pour in sauce and broth. Bring to a simmer and cook until the pasta absorbs most of the liquid and the mixture is super cream but still loose. It should resemble the texture of risotto.
Stir in remaining butter, pecorino and serve with ricotta salata and a drizzle of olive oil.
Eat out of the pot!
Fizzy Thai Tea
GATHER THE GOODS
1 Thai tea bag
2 tablespoons condensed milk
crushed ice
2 tablespoons whole milk
splash of orange seltzer
MAKE IT
Steep Thai tea in 8 to 16 ounces of hot water. Once the color turns deep orange, mix in condensed milk until evenly distributed. The color will be a murky orange.
Fill a glass with ice, pour Thai tea mixture over top, add milk, and top with orange seltzer.
Frozen Tomato Caprese
GATHER THE GOODS
1/4 cup white balsamic
2 slices fiore di latte mozzarella
1 roma tomto
1 green tomato (optional)
extra virgin olive oil
kosher salt
cracked black pepper
torn basil (preferably baby leaves or white flowers)
MAKE IT
Bring small pot of balsamic vinegar to a simmer, and cook until reduced by half. It should be syrupy and viscous so you can drizzle.
Assemble caprese with mozzarella, grated tomato, white balsamic reduction, olive oil, salt, cracked black pepper, and basil.
Smoked Paprika & Honey Canary Melon
GATHER THE GOODS
1 canary melon, de-seeded and cut into thick slices
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 teaspoon honey
MAKE IT
Lay pieces of melon on a platter. Sprinkle with salt, paprika, and drizzle with honey.
Tomato Toast
Yield: 1 serving
GATHER THE GOODS
2 slices thick white bread (about 1/4 to 1/2 inch thick)
1/4 cup mayo
1 heirloom tomato (rounder the better), sliced 1/4” thick
kosher or maldon salt
basil flower or small leaves
cracked black pepper
MAKE IT
Spread mayo on piece of toast, top with tomato slice, sprinkle with salt, basil, cracked black pepper.
Strawberry Rosso Jam
Yield: 1 small jar
GATHER THE GOODS
2 quarts strawberries
1/4 cup granulated sugar
2 tablespoons red vermouth
MAKE IT
Combine strawberries, sugar, and red vermouth in a medium pot. Bring jam to a simmer and cook until thickened 30 to 40 minutes.
Serve jam on toasted buttered bread!
No- Churn Blueberry Chocolate Chunk Ice Cream
Yield:
GATHER THE GOODS
1 pint blueberries
3 tablespoons sugar
2 cups heavy whipping cream
2 teaspoons vanilla bean paste
3/4 cup sweetened condensed milk
4 ounces bittersweet chocolate
2 tablespoons finely chopped roasted almonds
MAKE IT
Combine blueberries, sugar, and a splash of water in a medium pot over medium high heat. Cook blueberries until they break down and form a loose dark purple sauce. Continue to cook the sauce until it reduces by about half. This will take 15 to 20 minutes. Remove from heat and cool completely.
In a large mixing bowl with whisk attached, beat cream and vanilla until medium peaks form. Pour in condensed milk and continue to beat until stiff peaks form. You can turn the mixer on high for a few seconds to give it a good whip.
In a standard loaf pan lined with parchment paper layer whipped cream, dollops of blueberry, and chocolate chunks until there are no ingredients remaining. The final layer should have almonds sprinkled over the top.
Place in the freezer uncovered for at least 8 hours or overnight.
Green Coconut Smoothie
Yield: 1 serving
GATHER THE GOODS
1 cup packed spinach
1/2 green apple, diced
1 Persian cucumber, sliced
1/2 large stalk celery, chopped
3 frozen strawberries
6 to 8 fluid ounces coconut milk
MAKE IT
combine ingredients in blender. Blend on high until smooth. Drink with or without a straw
Banana Oat Pancakes
Yield: 6 pancakes
GATHER THE GOODS
1 medium banana, mashed
2 large eggs
1/3 cup instant oatmeal
1/2 teaspoon baking powder
1/4 teaspoon vanilla bean paste
1/8 teaspoon cinnamon
maple syrup for serving
MAKE IT
in a large bowl combine mashed banana, eggs, oatmeal, baking powder, vanilla, and cinnamon. Mix until eggs are banana are evenly distributed.
Heat a medium non-stick skillet over medium heat. Add butter and once it melts pour about 1/4 cup of batter into the pan. You should be able to cook 2 or 3 at a time. Cook each side until lightly golden brown. The pancakes will be soft but should hold their shape.
Serve pancakes with maple syrup.
Madeleines
Yield: 18-24 large
GATHER THE GOODS
1 1/4 c. (180 g) all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
2/3 cup (132 g.) granulated sugar
1 1/2 teaspoons vanilla bean paste (or extract)
6 tablespoons butter, melted and warm
MAKE IT
In a medium bowl whisk flour, baking powder, and salt for about 1 minute
Mix vanilla into butter. Slowly stream in warm butter.
In a clean bowl of a stand mixer with beaters attached, whisk eggs on high speed until they begin to getting bubbly and frothy. Slowly stream in sugar until a thick mixture forms. The egg and sugar will be pastel yellow, airy, and loose when stirring with the whisk.
Remove the bowl from the mixer and gently fold in flour. Take about a 1/4 of the flour and mix in- you don’t have to worry too much about folding here. This step allows you to create a “heavier” homogenous mixture so folding the remaining flour in is easier. Add 1/2 of remaining flour and fold until nearly combined, it’s ok if there are a few small pouches of flour. Add half of the butter and fold. Repeat with remaining flour and butter. The mixture will appear aerated with large tears of batter separating as you mix.
Place in fridge for at least 30 minutes or up to over night.
Preheat oven to 425 °F and butter the tin. Bake for 10 to 15 minutes depending on how much you fill the pan. Should be a about 1 tablespoon scoops.
