Recipes

Scrambled Eggs with Fontina, Prosciutto, and Chives

Ingredients

  • 8 large eggs
  • 2 tablespoons milk
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup finely diced fontina cheese
  • 1/4 cup finely shredded prosciutto
  • 1 tablespoon finely chopped chives, for garnish

Instructions

  1. In a medium bowl whisk the eggs to combine.  Put a fine strainer over another mixing bowl and strain the eggs, making sure that the albumen (the white stringy part) remains in the strainer.  Add the milk salt and pepper to the eggs and stir to combine.
  2. In a medium non-stick saucepan, melt the butter on medium heat.  Add the eggs and with a wooden spoon or high heat plastic spatula, stir continually.  When the eggs begin to curd, keep stirring about 2 to 3 more minutes or until the eggs are very creamy.  Add the cheese and prosciutto and continue cooking until the eggs are still creamy but not dry, or until desired consistency is reached, about 2 to 3 more minutes.  Turn into a shallow bowl and garnish with chives.  Serve immediately.

Tips

  • Use a nonstick pan for ease in cooking.
  • You can vary the cheese by substituting cheddar, Swiss or even goat cheese for the fontina.
  • Crispy bacon or pancetta would make a fine substitute for the prosciutto. Remember you need to cook them first and then cut into bite-size pieces.
  • Add sauteed leeks or onions, mushrooms or diced tomatoes instead of the prosciutto for a vegetarian dish.
  • Serve these elegant scrambled eggs with warm homemade muffins and mugs of coffee with steamed milk. A winter fruit salad with grapes, apples, pears and persimmons would be a perfect accompaniment.
  • A video that shows how to make this recipe can be found here.

Serves 2 to 3 people.

Summer Chopped Salad with Basil Vinaigrette

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Ingredients

  • 1 shallot, finely chopped
  • 1 1⁄2 tablespoons balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon whole-grain Dijon mustard
  • 1⁄3 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • 1⁄4 cup packed, coarsely chopped basil leaves

For the salad:

  • 1⁄2 pound of fresh mixed salad greens, finely chopped
  • 1 large ripe tomato, coarsely chopped
  • 1 jar (14.5 ounces) hearts of palm, rinsed and sliced
  • 1⁄4 European cucumber, finely chopped
  • 1 fresh ear of white or sweet yellow corn, husked and kernels cut off (see note)
  • 1⁄4 cup shelled and chopped pistachio nuts, toasted (see note)
  • 1 avocado, peeled and sliced, for garnish

Instructions

  1. To prepare the dressing: In a food processor, combine the shallot, vinegar, lemon juice and mustard, and process to combine. Slowly add the oil, whisking to incorporate. Add the salt, pepper and basil, and pulse until well-blended. Taste for seasoning.
  2. To prepare the salad: Combine all the salad ingredients into a large salad bowl. Add the dressing and toss until all the vegetables are well-coated. Transfer to serving plates and garnish with avocado slices. Sprinkle freshly ground pepper on the salad if desired, and serve.
  3. Note: To remove the corn kernels from the cob, break the husked corncob in two. Hold each half vertically, resting it on the blunt end for stability, and slide a chef’s knife down the sides, releasing the corn kernels.
  4. To toast the pistachios, place them on a baking sheet in 350-degree oven and toast for 3 to 5 minutes. Cool.

Tips

  • Some other flavor additions or substitutions you might consider include sweet red or orange bell peppers, cucumbers, provolone, feta cheese or even olives. Another favorite of mine is to chop up chilled, grilled vegetables and top with some goat cheese. For a more substantial main-course salad, add cooked chicken or seafood.

Makes 4 to 6 servings.

 

Diane’s Fried Chicken

Ingredients

  • 31⁄2- to 4-pound chicken, cut into 8 serving pieces
  • 11⁄2 cups buttermilk
  • 1 tablespoon salt, divided
  • 1⁄2 teaspoon freshly ground black pepper, divided
  • 1⁄2 teaspoon paprika, divided
  • 1⁄4 teaspoon cayenne pepper, divided
  • 2 cups flour
  • 4 cups vegetable shortening or corn oil

Instructions

  1. Begin the recipe at least 3 hours before you want to serve the fried chicken. Rinse and dry the chicken pieces with paper towels. In a large mixing bowl, combine the buttermilk with 1 teaspoon of the salt, 1⁄4 teaspoon each of the black pepper and paprika, and 1⁄8 teaspoon cayenne pepper. Add the chicken pieces and turn to coat evenly. Cover the bowl and refrigerate for at least 2 hours or up to overnight, turning the pieces occasionally.
  2. When you are ready to cook the chicken, put the flour in a pie plate along with the remaining salt, pepper, paprika and the cayenne, and stir well with a fork.
  3. Place three layers of paper towels on a baking sheet and place the baking sheet in a spot close to the stove for easy access. Put the shortening or oil into a 10-inch to 12-inch cast-iron frying pan or Dutch oven. Over medium-high heat, heat the shortening until it registers 365 degrees on a deep-fry thermometer or (if you don’t have a thermometer) until a small cube of bread dropped into the oil browns in about 1 minute. You should have between 1 to 11⁄2 inches of oil, depending upon the size of your skillet.
  4. Remove the thighs from the marinade first, letting the excess marinade drain off over the bowl for a moment. Dredge in the flour mixture, turning to coat evenly. Shake off excess flour over the pie plate, then put the pieces skin side down in the center of the hot oil. Proceed to coat all the pieces in the same manner, removing any bits of flour clumps that accumulate in the pie plate and placing the other pieces around the thigh.
  5. Do not move the chicken until the coating is set and looks firm, for about 4 to 6 minutes. Check the underside by lifting with tongs. Rearrange the pieces when they are a deep golden brown. Fry on the other side until that side is also deep golden brown, rotating pieces as necessary. Remove from the heat when done (about 17 to 20 minutes for breasts and 20 to 25 minutes for the other pieces.) If you are not certain if a piece is done, pierce the thickest part of the piece with a sharp knife and the juices should run clear. Place on the prepared baking sheet to drain, and serve hot, cold or at room temperature.

Makes 4 to 6 servings.

Grilled Pizzas with Caramelized Onions, Sausage, and Manchego Cheese

Ingredients

  • 1 tablespoon olive oil
  • 3/4 pound chicken or turkey Italian sausage (about 4 links), casing removed
  • 1 recipe Pizza Dough (recipe here), or 1 pound fresh store-bought pizza dough
  • Olive oil cooking spray
  • 1 1/2 cups shredded Manchego cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup caramelized onions (see below)
  • 1/4 cup torn fresh basil leaves

Instructions

  1. In a small skillet, heat the olive oil over medium heat. Add the sausage and brown for 6 to 7 minutes, breaking up the meat with a spatula as it cooks. Once cooked through and broken up into crumbles, remove from the heat and drain on paper towels. Set aside.
  2. Lightly flour two rimless baking sheets. (If using purchased pizza dough, divide it into two balls.) Roll out a dough ball on a lightly floured surface to a thin 12-inch round for pizza. Coat both sides of the dough with olive oil cooking spray. Repeat with the second ball of dough.
  3. Preheat the grill to medium-high. Arrange all the topping ingredients next to the grill.
  4. Transfer the dough to the grill and grill for 1 1/2 to 2 minutes, or until the dough begins to puff and light grills marks appear on the bottom. Make sure it doesn’t burn.
  5. Using a large spatula, flip over the pizza rounds and move them to the coolest part of the grill. Spread each one evenly with a quarter of the cheeses, and half the sausage, onions and basil. Top with the remaining cheese. Move pizzas back to the center of the grill and cover for 3 minutes. Check and rotate them. Cover the grill and cook for another 2 to 3 minutes. Watch carefully so they do not burn on the bottom. (You can use a pot cover if your barbecue doesn’t have a cover.) The cheese should be completely melted and the crust should be crisp and lightly charred. Remove from the grill and let cool for 5 minutes before cutting with a pizza wheel. Serve immediately.
  6. Alternatively, bake the pizzas in the oven: Preheat the oven to 475°F. Place the crusts on perforated pizza pans. Poke the crust gently and evenly with a fork. Cook in the oven for 5 minutes, or until the crusts are lightly browned. Remove from the oven and spread evenly with the topping. Return to the oven and cook for 10 minutes, or until the cheese is melted and lightly browned. Serve immediately.

Serves 8

 

Caramelized Onions

Ingredients

  • 1/4 cup olive oil
  • 4 large yellow, red or Maui onions, or a combination, thinly sliced
  • 3/4 cup red wine
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper

Instructions

  1. Heat the olive oil in large nonreactive saute pan or Dutch oven over medium-high heat. Add the onions and saute, stirring frequently, for 12 to 15 minutes, or until well softened.
  2. Add the wine, balsamic vinegar and sugar; reduce the heat to low; and simmer until almost all of the liquid has evaporated and the onions are very tender and caramelized, about another 30 minutes. Season with salt and pepper. Cool the onions and serve at room temperature.

Advance Prep

The onions may be prepared up to 1 month ahead, covered in an airtight container and refrigerated.

Makes about 1 1/2 cups.

Pizza Dough

Ingredients

  • 1 1/4 cups warm water (between 105 and 115 F)
  • One 1/4-ounce packet active dry yeast
  • 2 tablespoons olive oil
  • 2 1/2 cups white bread flour
  • 1 cup semolina flour
  • 2 teaspoons salt

Instructions

  1. Pour the warm water into a large measuring cup, stir in the yeast and olive oil, and let sit for a few minutes, or until the mixture starts to bubble. On a clean surface, mix together both flours and the salt and form a large well in the middle. Once the yeast is ready, pour it carefully into the well. Using a fork, slowly begin to bring the flour into the well to incorporate it. Continue this process until the center is no longer runny and then bring the rest of the dough together until well incorporated and smooth. You can also make the dough in the food processor by combining the wet and dry ingredients together and pulsing until smooth.
  2. Transfer the dough to a large oiled bowl and cover with a warm damp cloth. Place the bowl in a warm room for about 1 1/2 hours, or until the dough has doubled in size.
  3.  Remove the dough from the bowl and place on a flour-dusted surface. Knead with your hands to extract the air and divide the dough into two balls. Roll them out as described in the recipe above or in the recipe of your choice.
  4. The pizza dough may be made 1 day ahead, wrapped in plastic, and refrigerated. Roll out the dough just before cooking.

Makes two 12-inch pizzas.

Chicken Tortilla Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, peeled and left whole
  • 2 teaspoons chopped fresh cilantro
  • 1 cup canned Italian plum tomatoes, drained
  • 1/2 teaspoon ground cumin
  • 4 cups chicken stock
  • 1/2 pound skinless, boneless chicken breasts cut into 1/2-inch by 2-inch strips
  • Salt and freshly ground black pepper, to taste

Topping:

  • 4 corn tortillas, preferably stale or at least dry, halved crosswise and sliced into thin strips
  • 1 dried chili (such as pasilla), stemmed, seeded, and seeds squeezed out through the top
  • 1/4 cup chopped cilantro leaves
  • 1 ripe avocado, peeled and cut into 1/4-inch cubes
  • 1/4 cup shredded Monterey Jack Cheese
  • 2 teaspoons fresh lime juice

Instructions

  1. In a medium skillet, heat 1 tablespoon of oil over a medium heat. Add the onion, garlic cloves and chopped cilantro, and saute until golden brown, making sure the mixture does not burn, for about 10 minutes.
  2. In a blender or a food processor, combine the vegetables from the pan with the drained tomatoes and blend until smooth.
  3. In the same frying pan heat, over medium-high heat, warm the remaining tablespoon of oil. Add the tomato-vegetable mixture and cumin. Cook, stirring frequently, until thickened and darkened, about 5 to 6 minutes.
  4. Transfer the mixture into a large saucepan, and add the chicken stock. Simmer, partially covered, over medium-low heat for about 20 minutes, stirring occasionally or until it is slightly thickened. Add the chicken slices and simmer for another 2-3 minutes or until just cooked through. Taste for seasoning.
  5. While the soup is cooking, prepare the toppings: To toast the tortilla strips and chili: Heat the oven to 400 F. Place the tortilla strips and the dried chili on a baking sheet, spread them evenly over the bottom of the pan. Bake for 7-8 minutes or until crisp and beginning to brown. (Don’t let the chili burn). Let the chili cool and then crumble and set aside. Reserve for the garnish.

To Serve

Ladle the soup into warm bowls. Divide the tortilla strips, crumbled chili, cilantro, avocado, cheese and lime juice evenly among each bowl. Serve immediately.

Tips

  • Try to find fresh, handmade tortillas for a more authentic flavor. Cut them as below and dry them out by leaving them on the counter for an hour before cooking.
  • The tortillas are toasted here to avoid using extra fat. If you wish, you can fry the tortilla strips in vegetable oil for a richer result. To fry the tortillas heat about 1/2 cup vegetable oil in a medium skillet on medium-high heat. Drop a tortilla strip in the oil and see if it begins to fry. If so, drop handfuls of tortilla strips in the oil and fry, turning with tongs, until crisp and brown, about 3 minutes. Drain on paper towels.
  • For the cheese, select the traditional queso fresco or shredded Monterey Jack. For an extra kick, try Manchego, with its slightly nutty flavor, or Cotija, a dried, sharp, aged cheese similar to Pecorino Romano, sometimes called “The Parmesan of Mexico.”
  • To make this vegetarian: Substitute vegetable stock for chicken stock, omit the chicken and add some chopped carrots and zucchini to the soup.
  • Choose a dried chili that will add the right amount of heat for you. If you want extra heat, try a chipotle or ancho chile.

 

Makes 4 servings.

Chicken Cacciatore

 

Ingredients

  • 6 chicken breasts halves, about 1/2 pound each
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil, divided
  • 2 medium-size onions, thinly sliced
  • 1 1/2 pounds sliced mushrooms
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 4 medium-size cloves garlic, minced
  • 1 1/2 cups dry red wine
  • 1 can or bottle (28 ounces) of favorite marinara sauce
  • 1 can (28 ounces) fire roasted diced tomatoes with juice, pureed
  • 3 tablespoons chopped parsley
  • 1 teaspoon dried leaf basil
  • 1 teaspoon dried leaf oregano
  • 1 tablespoon balsamic vinegar
  • 1/2 cup pitted black olives, kalamata or your choice
  • Season the chicken breasts with salt and pepper.

Instructions

  1. Heat 2 tablespoons oil over medium-high heat in a saute pan large enough to fit the chicken. Saute the chicken for 3 to 4 minutes, turning to evenly brown. (You might have to do this in batches.) Remove to the bowl.
  2. Add the remaining oil, and saute the onions for 5 minutes or until softened and lightly browned. Add the mushrooms and peppers, and saute for another 3 to 4 minutes or until slightly softened. Add the garlic and cook for 1 minute.
  3. Pour the red wine into a pan. Bring to a boil, stirring and scraping up the browned bits. Add the marinara sauce, diced tomatoes, herbs, and salt and pepper, to taste. Bring to a simmer over medium-low heat for 10 minutes or until the sauce is thickened slightly and no wine taste remains.
  4. Add the reserved chicken and braise on medium heat for about 20 more minutes or until the chicken is opaque and cooked through. Add the balsamic vinegar and olives and cook for another 3 minutes or until the olives are heated through. Taste for seasoning. Place on a platter and serve with penne pasta or rice.

Makes 6 servings.

The Perfect Burger

Ingredients

  • 3 pounds ground chuck (15 percent fat or higher) or beef brisket, coarsely ground as for chili
  • Coarse salt and freshly ground black pepper, to taste
  • 6 onion rolls or soft hamburger rolls
  • Favorite cheese, such as crumbled blue or goat cheese or slices of sharp cheddar cheese
  • 6 leaves iceberg or lettuce leaves or cups
  • 6 thick slices tomato
  • 1/4 cup olive oil
  • 4 large yellow or Maui onions, finely chopped
  • 3/4 cup red wine
  • • 1/4 cup balsamic vinegar
  • 1 tablespoon granulated sugar
  • Salt and freshly ground white pepper, to taste
  • Favorite condiments, such as ketchup, mustard and pickle relish

Instructions

  1. Gently shape the burger meat into 6 thick patties with an indentation in the center of each one. Refrigerate until it’s time to grill.
  2. Prepare a barbecue for medium-high heat grilling. Just before grilling, season the patties with salt and pepper. Grill the burgers for 3 to 4 minutes on the first side, and then flip over and cook for 4 to 6 minutes on the other side for medium rare or until desired doneness. (If topping with cheese, add it a couple of minutes before the burgers are done so the cheese can melt.) Grill the buns.
  3. Heat the oil in a large non-aluminum casserole over medium-high heat. Add the onions and saute for 10 to 15 minutes, or until well softened. Stir frequently.
  4. Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated. The onions should be very tender and caramelized. Add salt and pepper and taste for seasoning
  5. To serve, place the burgers on toasted buns and top each burger with a tablespoon of caramelized onions. Place the lettuce and tomato on top, and finish with the top of the bun. Serve immediately. Arrange the condiments in a shallow basket to serve.

Tips

  • Figure about a half-pound per burger, and handle the meat lightly so it will be juicy. If the meat becomes very compact, the burger might resemble the texture of meatloaf more than a moist burger.
  • I put an indentation into the middle of each patty so that the final hamburger ends up flat rather than round.
  • It is also helpful if you are putting cheese on top. Just before cooking, sprinkle with coarse salt and freshly ground black pepper.
  • Make sure the fire is medium-high heat, and not too high, because you can end up with a charred, but raw, burger. Turn the burgers after 3 to 4 minutes and not until they release easily from the grill — a sign they are ready to be turned. How long you cook them is up to you. While the burgers are finishing, place the roll halves on the grill to warm them and give them light grill marks.

Makes 6 servings.

Lemon-Lime Pound Cake

Instructions

Cake:

  • 1/2 cup unsalted butter, room temperature, plus more for greasing pan
  • 1 cup cake flour, plus more for greasing pan
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon finely chopped lime zest
  • 1 tablespoon finely chopped lemon zest
  • 2 tablespoons milk
  • 2 tablespoons lemon juice

Glaze:

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons lime juice
  • Fresh fruit salad or berries, for serving
  • Store-bought lemon curd, for serving

Instructions

  1. Heat the oven to 325 degrees. Grease a 9- by 5-inch loaf pan with butter and dust it with flour. Combine the 1 cup cake flour, baking powder and salt in a medium-size bowl.
  2. With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the 1/2 cup butter until softened. Slowly add the sugar and beat the mixture until it is light, thick and lemon-colored. Add the eggs, vanilla and lime and lemon zest, and beat until incorporated. Slowly add the flour mixture, alternating with the milk and lemon juice until just incorporated.
  3. Pour the batter into the pan and bake for 45 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool for 10 minutes and then invert onto a cake rack that has been placed on top of waxed paper.
  4. While the cake is baking, prepare the glaze: In a medium-size bowl, combine the confectioners’ sugar and lime juice, and mix until the sugar has dissolved and the glaze is smooth with no sugar lumps.
  5. Spoon the glaze over the cake in a pretty pattern. Place on a serving plate. Serve with a bowl of your favorite berries or fresh fruit and lemon curd, if desired.

Advance preparation

This can be made a day ahead, covered well and kept at room temperature.

Makes 6 servings.

Pasta with Roasted Cherry Tomatoes

Ingredients

  • 1 1/2 pounds ripe cherry or grape tomatoes, halved
  • 4 cloves garlic, minced
  • 1/2 cup fresh French bread crumbs
  • 1/2 cup freshly grated parmesan cheese, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 1 pound penne, fusilli or farfallini pasta
  • 1/2 cup finely chopped fresh basil

Instructions

  1. Heat the oven to 400 degrees. Put the tomato halves in a large baking dish that can be brought to the table.
  2. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.
  3. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned and slightly thickened.
  4. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.
  5. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Sprinkle the cheese on top. Serve immediately.

Tips

  • This dish is best made just before serving.
  • For a more substantial dish, try adding cooked, shredded chicken to the pasta.
  • Serve this on its own with a mixed green salad, or serve it alongside simple grilled fish or chicken.
  • Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon or halibut.

Serves 4-6 people