Friday, October 29, 2010


There are still some pretty decent Peaches in the markets so why not make this easy Peach Tart for dinner tonight?

1 ready made pie crust (Marie Callendars are great, or make your own)
5 or six ripe peaches
1 tart pan with a removable bottom
1  and 1/4 cup of Peach marmalade
4 tablespoons brandy
4 tablespoons sugar mixed with 1 tsp cinnamon

Put the crust into the a 10" tart pan.  With your fingers press into the sides and bottom.  With a rolling pin gently roll over the top of the crust cutting off the excess.  Prick the crust all around with a fork.  Take a large piece of foil wrap and fit it to cover the crust.  Put about 2 cups of rice or dried beans on the bottom.  Bake at 400 degrees for about 10 minutes.  Carefully remove the foil and beans and continue cooking until nicely browned (light).  For about 5 or 6 more minutes.
Peel and cut the peaches into uniform slices.  mix them with the brandy, the sugar and cinnamon.  Stir and add the marmalade.  Stir and pour into the tart.  Arrange the peaches neatly all around the tart.  Put into the refrigerator for at least 2 - 2 1/2 hours.  Serve with whipped cream or ice cream.  Yummy!  The last taste of Summer!

Thanks for stopping in today

Tuesday, October 26, 2010


I am so excited about the book and spending so much time on it that I forgot that I had not put a recipe up for awhile.  Here is one that will be in the book.  It is a simple Pasta dish that my grandmother used to make on Friday when we could not eat meat.  My family and I love it anytime now!


1 lb of Rigatoni Pasta
1/2 cup Olive Oil
6 Peppers, 2 red, 2 green, 2 yellow or a mix of 2 or 3 colors
Seed them and cut them into thin strips
2 Vidalia Onions sliced thin
6 or 7 Italian Plum Tomatoes chopped
2 tablespoons Tomato Paste (if you buy it in the tube there is no waste)
1/4 cup good, hearty Red Wine

Put a large pot of water on to boil.  Put the olive oil in a large skillet and let it get hot.  Add the peppers and onions and saute until they soften.  Add the tomatoes and tomato paste, salt and pepper and stir well and cover.  Lower heat and cook for about 1/2 hour stirring often. While this cooks add the pasta to the boiling water and cook until al dente.  Uncover the peppers and stir in the wine.  Cook uncovered for about 8 to 10 minutes.  Drain the pasta and put into a large pasta bowl.  Pour the pepper and onion mixture over the pasta, mix and top with freshly grated Parmesan cheese.  This is wonderful!

The Peperonata is also good as a side dish or in a sandwich.  We ate a lot of Peperonata Sandwiches on
fresh baked Italian bread!

Thanks for stopping in today

Friday, October 22, 2010


Hopefully the rain will be stopping today.  Cookbook coming along nicely.  Good thing I did not rush to do this project.  It is really time consuming but is going to be well worth the effort.  Stay tuned!
I have a great dish for your dinner tonight.  Easy and satisfying.


2 of the very large Portobello mushrooms sliced into 1" pieces
1 garlic clove chopped very fine
6 tablespoons of butter
2 to 3 tablespoons olive oil
1/2 cup dry Marsala Wine
1 and 1/2 cups heavy cream
1/2 cup parmesan cheese
Italian parsley
Salt and pepper
1 pound of Farfalle pasta

Put the water on to boil for the pasta.   When the water boils put the pasta into the pot and cook just until al dente.  While the pasta is cooking, chop the mushrooms and set aside.  Melt the butter with the olive oil.  When the butter foams but is not browned, add the mushrooms and garlic.  Saute over high heat until the mushrooms are tender. Salt and pepper to taste. Warm the cream for about 1 minute then add to the Marsala.  Stir together and add to the mushrooms, and just heat for a few minutes.  Drain the pasta and put into a large serving bowl.  Add the mushroom and cream mixture and toss.  Add the parmesan cheese and toss.  Sprinkle with chopped Italian parsley.  Serve immediately.  Mangia!

Thanks for stopping in today, have a beautiful weekend

Wednesday, October 20, 2010


I'm melting!  I have not seen this much rain in a long time.  I'm ready for it to stop now.  At least we are not freezing long with the wet.

Today I have a really easy but wonderful way to fix Asparagus.  Kids love it too.  This will be in my book.


2 lbs of fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/4 cup Italian breadcrumbs
6 tablespoons olive oil
3 chopped and seeded Roma Tomatoes
Freshly chopped Basil

Cut the ends from the asparagus.  Have a bowl of ice water ready.  In a pot of boiling salted water, blanch the asparagus for about 1 minute.  Remove and plunge into cold water.  Remove, and let dry on a paper towel.  Butter a baking dish, 13" x 9"and arrange the asparagus overlapping slightly.  Mix the breadcrumbs with the parmesan cheese and sprinkle over the asparagus.  Drizzle the olive oil over the breadcrumb and cheese mixture.   Bake for just 10 minutes in a 350 degree oven until cheese melts and breadcrumbs are toasty.  Remove from the oven and top with the tomatoes, a little salt and pepper, and chopped basil.  Drizzle with a little olive oil and serve immediately.

Thanks for stopping in today

Monday, October 18, 2010


Hi everyone
Great day to be working on the book which is coming along nicely.  A lot of typing and formatting but getting there, slowly but surely.  Waiting to get all the photos taken.  Then the index.  But it is going really well.  I will keep you all posted.  And will let you know when  it goes to the printer.  Also working on designing the cover with my daughter Linda.  I want this to be a book you will love for yourself and will want to share with your friends.

Thanks for hanging in there with me

Friday, October 15, 2010


To all of you, my apologies, for not getting this cookbook out for the Holidays.  I know many of you were giving it as gifts.  But as they say, "The best laid plans of Mice and Men."  Anyway today I have an easy Chicken recipe that the whole family will love.  Also very quick and easy.  My Mom made this often and we loved it every time.

Serves 4

4 large chicken breast halves  (2 large breasts)
2 tablespoons Italian parsley chopped
1/2 cup olive oil
Juice and zest of one lemon
1/2 tsp red pepper flakes
1 cup flour
2 eggs beaten
Olive oil for frying

In a large plastic bag, mix the parsley, olive oil, lemon juice and zest and pepper flakes.  Put the breasts into the bag and marinate for 1/2 hour or up to 2 hours.  Pour enough olive oil into a skillet to be at least an inch and 1/2 deep. In a baking dish put the flour and in another the beaten eggs.  Remove the breasts from the marinade and one at a time dip into the flour and then into the egg.  Let the excess egg drip off of the breast and put into the skillet (oil should be 375 degrees).  Repeat with remaining pieces, and let them fry for about 7 minutes on each side.  Until golden brown and cooked through.  Drain on a paper towel. Serve immediately.  Serve with roasted red potatoes and a tomato salad.

Thanks for stopping in today

Thursday, October 14, 2010


Well it seems as though I cannot get my book to the publisher in time for them to get it to me before the Holidays.  They informed me today that they cannot get any books in time for Christmas that they do not already have in the works.  It is a great disappointment for me.  But, everything happens for a reason and I will have to just go with the flow and get it when they can have it ready.


Monday, October 11, 2010


Wow!  I had an amazing response to the notice that my cookbook will out in time for the Holidays.  A big THANK YOU to everyone.  It is so gratifying to see how many of you are as excited about the book as I am.
Thanks again

Friday, October 8, 2010


No time to chit chat today.  The book is underway and I can't sleep with all this going around in my head.  Help!  What a project.  If I live through this I can handle anything!  :)


6 large baking apples ( I use Rome Beauty)
1 cup brown sugar
1/2 tsp cinnamon
2 1/2 tablespoons of unsalted butter
About 1 cup water
1/2 cup chopped pecans
1/4 cup dried currants
1 1/2 teaspoons of Brandy
Preheat oven to 350 degrees

Mix the brown sugar, cinnamon, butter and water in a small saucepan.  Cook until it comes to a boil, lower the heat and cook for about 6 or 7 minutes.  Turn off heat and set aside.  Stir in the Brandy.
Starting at the top of the apple, peel one round strip from the top.  With a sharp paring knife, cut out the core.  Then with a teaspoon clean out all the seeds, making a hole to fill with the syrup and nuts.  Be sure not to cut through the sides or bottom.
Fill each cavity with a mixture of the nuts and raisins.  Pour the syrup into and over each apple.  Top with a dot of butter.
Bake for about 45 minutes or until the apple is soft.  Serve warm alone or with vanilla ice cream.

Thanks for stopping in today, have a glorious weekend!

Thursday, October 7, 2010


No post today and probably very few for the next month.  The cookbook is in the works.  Looks as though I will have it ready to give for gifts for the Holidays.  Make your gift list now.  It will be and 8x10 black and white and sell for $19.95  I made it affordable for everyone.  Doing it in color would have been cost prohibitive.  I want all my followers who have been so loyal to be able to have a copy.  Wish me luck!


Wednesday, October 6, 2010


Well, a little moisture today.  Walking the puppies in the rain at 6:30 am.  Not too bad really, because it is fairly warm.  No jacket required!  On the other hand the day does call for another "comfort" food recipe.  Polenta was originally one of the foods associated with being poor.  I guess you could compare it to Potatoes being the staple of the poor Irish during the famine in that country. Anyway, Polenta is one of those foods that can be eaten plain, served like mashed potatoes, sliced and fried, with peppers or mushrooms or any number of things mixed into it and cooked.  So today we are going to serve it in slices, with sweet roasted peppers and rosemary.

Valsugana Polenta prepared as directed (1 cup)
It is the instant kind that I have used in my other Polenta recipes.  It is quick and easy.
1/4 cup finely diced roasted red peppers
2 teaspoons of finely chopped fresh rosemary
1/4 cup freshly grated parmesan
1 tablespoon of butter

Prepare the polenta as directed.  Just before it is done, add the peppers, rosemary and parmesan.  Add 1 tablespoon of butter.  Pour into an oiled 8x8 cake pan.  Cool.  Cut into squares and fry them in a skillet with just enough olive oil so they don't stick.  Brown on both sides. Sprinkle with a little parmesan. Great with steak, or pork chops or fish, in place of potatoes.

A good menu would be, meat, the polenta, and sauteed spinach.  Try it tonight!

Thanks for stopping in today

Tuesday, October 5, 2010


Another cool day, but the sun is out and now at almost ten o'clock you can already feel that it is going to be warming up very soon.  High 80's for the weekend.  Perfect!  But while it is still cool today, here is a quick recipe for dinner tonight.  Serve with grilled Pork Chops and a salad.  Home cooking at its best!  This is one of put together casseroles that I used to make for my kids.  Good way to get picky eaters to get some healthy Broccoli!


Serves 4 or 5

4 Russet Potatoes sliced thin
1 pkg of Broccoli flowerets
1 3/4 cups whole milk
2 1/2 tablespoons flour
1/2 large Onion chopped fine
2 cups shredded Cheddar Cheese
Salt and Pepper

Slice the potatoes thinly. Cover with water.  On a large platter or pie dish, put the broccoli and 1/4 cup water, microwave for just about 2 minutes.  Drain and set aside.  Butter a casserole generously.  In a skillet, put 2 tablespoons of butter.  Add the onions and saute until tender.  Slowly add the flour, then the milk. Cook for about two minutes. Drain the potatoes and pat dry.  Put a layer of potatoes, then broccoli, then cheese into the casserole. Salt and pepper each layer.  Add another layer of potatoes, broccoli and cheese.  Top with the last layer of potatoes.  Pour the liquid over all.  Add one more layer of cheese on top of that.  Bake in a 350 degree oven for 50 to 60 minutes until the potatoes are tender.  Great today or any day!

Thanks for stopping in today

Monday, October 4, 2010


This weather just begs for Apple Pie.  Warm, sweet smell of cinnamon and sugar.  Big scoop of Vanilla Ice Cream barely melting on top of slightly tart Apples and sweet Pears, little rounds of sweet Cranberries, and flaky crust.  Good heavens could anyone resist?  The answer is no, so why not treat your family and bake one tonight?


Crust for two crust pie 9" (make your own or buy the one at the grocery store) almost as good as home made
5 tart apples like Granny Smith
3 or 4 Pears, Bosc or other firm variety
2/3 cup dried Cranberries
Juice of one Lemon
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1  1/2 cups of sugar
1/4 cup of flour
4 tablespoons butter

Preheat your oven to 450 degrees

Peel and slice the fruit.  Soak the cranberries in warm water for about 5 minutes.  Drain and add to the apples and pears.  Sprinkle the lemon juice over all.  Mix the cinnamon, nutmeg, sugar and flour in a bowl.  Mix into the apples, pears and cranberries.  Set aside.  Line a 9" pie plate with one crust.  Pour in the apple mixture and arrange so that all the spaces are filled.  Dot with the butter.  Top with the second crust.  Crimp the edges.  Make a few slits in the top.  Brush the top with a little milk and sprinkle with sugar.  Put some foil wrap around the edges of the crust to keep from burning.  You can remove them about 5 minutes before the pie is done.  Put on a cookie sheet or a piece of foil wrap so in case the juices run over, they won't be on your oven.  Bake for 50 to 55 minutes or until the fruit is just tender.
Serve warm with a scoop of Vanilla Ice Cream.  Life is Good!

Thanks for stopping in today

Friday, October 1, 2010


I am having a very difficult time finding the right place to publish my book.  Most companies want too high a dollar amount to print it the way I would like and which would put it out of reach for the consumer.  But I am diligent and I will come up with some way to get it printed.  So hang in there my faithful followers.  I Will get this book together soon.

Today, a delicious recipe for Stuffed Chicken Breast, that is quick and easy and oh so tasty!  My Mom used to make this dish for us a lot.  She served it with either rice or fettuccine.


4 whole skinless, boneless chicken breasts
4 thin slices of prosciutto
4 slices of fontina cheese (she used Fontinella but it is hard to find)
8 sage leaves
2 to 3 eggs beaten
Olive oil and butter
1 1/2 cups white wine
3/4 cup whipping cream
Salt and pepper

Lay the breast open and flat.  Put one slice of prosciutto, one slice of fontina and two sage leaves on each.  Roll them and secure with 2 toothpicks or tie with butchers string at both ends. Salt and pepper on both sides.  Dip each breast into the beaten egg and then into the flour.  Put about 2 to 3 tablespoons of olive oil and 3 tablespoons of butter into the skillet.  When the butter begins to foam, add the breasts and cook over medium heat until nicely browned.  Add half of the wine.  When it begins to reduce add the other half of the wine, cover the skillet and cook over low heat for about 20 minutes until the chicken is tender.  Turn once or twice while cooking.  Don't let the chicken dry out.  Add a little wine if you see that it is getting too dry.  Remove the chicken from the skillet and arrange on a platter of cooked rice or fettuccine or just by itself.  Add the cream to the skillet and deglaze the pan stirring until all the tasty bits are dissolved.  Pour over the chicken.  Delicious!  (in any language!)

Thanks for stopping in today