Serves 6 generously
2 ea Vidalia onion, large, peeled, quartered, and sliced thin
2 ea leeks, rinsed thoroughly to remove sand, sliced crosswise, white and light green part only
2 ea shallots, peeled and diced (optionally substitute 2 garlic cloves if preferred)
¼ cup extra virgin olive oil (more, if needed)
3 ea bay leaves
1½ cups dry white wine
2 cups chicken stock, low salt, homemade, or store bought
2 cups tomatoes, ripe fresh, seeded and diced; or 14 ½ oz. can good quality diced
2 tsp. sea salt
2 tsp. fresh ground pepper
1 tsp. oregano, fresh or dried
1 tbs. ea salt, olive oil, white vinegar (for pasta pot)
1 lb. dried pasta (I use thin spaghetti, such as DeCecco Fedelini, but Penne or Orzo also work well)
2½ lbs. raw shrimp, about 18 count per lb., peeled, cleaned, tail on
8 oz. spinach, fresh, cleaned
1 cup sweet greenpeas, fresh or good quality frozen
½ cup parsley, fresh, chopped
¼ oz. basil leaves, fresh, chopped
In a deep stockpot, over medium high heat, sauté first three ingredients in the oil until translucent and softened, but not too brown.
Add bay leaves and white wine and simmer for a few minutes.
Add the stock, tomatoes, salt, pepper, and oregano, and simmer for about ½ hour over low heat, adding a bit more wine or broth to keep the mixture soupy. Remove the bay leaves.
While the sauce is simmering, boil 4 qt. water in another deep pot, adding the salt, oil, and vinegar. Add pasta, stirring occasionally, and cook, al dente, as instructed. Drain, reserving some cooking liquid.
Meanwhile, add the shrimp to the sauce, raising the heat to medium, and cook until pink and just cooked through, about 5 to 8 minutes.
Add the spinach, peas, parsley, and basil and cook for only a minute or two longer. These should remain bright and green.
Toss with pasta (adding some of the retained cooking liquid, if needed) and serve immediately.
Note: Although the conventional wisdom says not to offer fresh grated Parmesan cheese with fish dishes, I disagree and always do so, offering my guests the option.
Bread and Chocolate
A classic French dessert and a conversation starter; something different. I served it twenty-five years ago at my daughter’s wedding instead of the traditional offerings; nobody but me quite understood what I was trying to achieve, though. Maybe that was too much, too soon.
Serves 8
1 lb. French bread, top-quality artisan bread, crusty, chewy, hand sliced
1 lb. bittersweet chocolate, top quality, broken into random bite-sized pieces
1 cup berries, any kind, or pomegranate seeds in season (optional)
Assemble this dessert on beautiful plates to serve, a little of each.
For larger crowds, increase the quantities.
Serve with strong coffee, champagne, or a fine dessert wine.
Scatter some berries, if desired.
Notes: Make sure to use the finest dark chocolate (no milk or white chocolate), and, for added interest, serve fresh figs (if in season) or other fruit (pears are nice) with this dessert. Fig jam, nuts, and crème fraîche are other elegant additions.
Avocado Cream
I demonstrated this dessert over forty years ago during one of my cooking classes, but it seems au courant to me, considering that even bacon, along with many other nontraditional ingredients, has become an “of the moment” dessert inclusion. It is very impressive and very easy to prepare.
Serves 6
2 large avocados, peeled with pit removed
3 tbsp. lime juice
½ cup sugar
2 tbsp. honey
¼ cup heavy cream
pinch salt
In a food processor, puree the avocados with the lime juice.
Add the next four ingredients and blend until very smooth, about 1 minute more.
Divide or pipe among six parfait glasses, and chill for at least 4 hours.
Serve garnished on top with a few berries or semisweet chocolate shavings. Or for something way out there, try garnishing with candied bacon. Also serve with shortbread cookies on the side.
Notes: I once learned a trick for keeping the vibrant green of the avocado from turning brown so quickly once cut: Rinsing or submerging in cold water prevents the fruit from browning for hours. But, even so, do not prepare this lovely dessert more than those few hours in advance.
Bittersweet Chocolate Truffle Cake
This timeless and elegant (flourless) cake was one of our first dessert products, introduced in 1974, and it has remained on our roster to this very day in several shapes and sizes.
Serves 8
1 lb. bittersweet chocolate, chopped or broken into pieces
8 tbsp. butter, sweet-unsalted (1 stick), softened
¼ cup ground almonds
1 tbsp. cocoa powder
½ tsp. salt
1 tbsp. strong coffee (or espresso)
6 ea eggs, separated and at room temperature
2 tbsp. sugar, granulated
1 tbsp. rum
¾ tsp. cream of tartar
Garnish: Dusting of confectioner’s sugar
Melt chocolate and butter in a double boiler or microwave oven. Don’t overheat or allow to burn. Remove from heat.
With rubber spatula, fold the almonds, cocoa, salt, and coffee into the chocolate and butter mixture.
In a separate deep bowl, whisk the yolks, sugar, and rum until they thicken and ribbon, appearing creamy and light in color. Then gently fold in the above chocolate mixture, being careful not to deflate the combined mixture.
Meanwhile, with an eggbeater, or in a stand mixer with the whisk attachment, whip whites with cream of tartar until stiff but not dry. Fold gently into chocolate mixture, being careful not to deflate whites. The mixture should remain soufflé-like in texture.
Wrap the bottom of a 9-inch springform pan with a double layer of tinfoil, sealing the bottom well. Butter the pan and line it with buttered parchment paper. Gently transfer the batter into prepared pan. Set on a cookie sheet and bake at 325 degrees F for 25 to 30 minutes just until set in center. Remove the cake from the oven; the center will appear underbaked but will continue to set as it cools. Allow to cool to room temperature. Once cooled, refrigerate in the pan for a few hours to aid in the unmolding process.
About 30 minutes before serving, run a thin knife between the cake and sides of the pan.
Carefully unmold and remove parchment, transfer to serving platter, sprinkle with confectioner’s sugar, and serve at room temperature. Note: Nice served with lightly whipped cream, vanilla (or coffee) ice cream, crème fraîche, and strawberries—or any ripe berries in season.
Bread and Butter Pudding
This easy, quintessential comfort food was also introduced in the 1970s and is still on our menu in one form or another, from praline to raspberry to maple.
Serves 8 to 12 generously
2 tbsp. sugar, granulated
½ tsp. cinnamon
1 ea French bread, 8-oz. loaf, sliced thin crosswise or cubed, about a half lb. (substitute cubes of your favorite sourdough, walnut raisin, or even crusty white bread if preferred)
4 tbsp. butter, melted
¼ cup golden raisins, plumped in boiling water for a few minutes
1½ cups milk
1½ cups heavy cream (light cream or all milk can be used for a lighter version)
1 ea vanilla bean (or 2 tsp. pure vanilla)
½ cup sugar, granulated
3 ea large eggs
2 ea egg yolks
¼ tsp. cinnamon
pinch salt
Garnish: Dusting of confectioner’s sugar
Combine 2 tbsp. sugar and ½ tsp. cinnamon completely in a small dish and set aside.
Arrange bread in 9 × 13 glass baking pan, or a deep-
sided 10-inch round one.
Drizzle with the butter. Sprinkle with the raisins.
Scald milk and cream with the vanilla bean (if using one), remove from heat. Split the bean and scrape in some of the seeds. Add the sugar and vanilla (if no bean was used) and stir.
In separate bowl, beat the eggs and extra yolks lightly, then combine with the cream mixture and add the ¼ tsp. cinnamon and pinch of salt.
Pour custard over bread, patting down, and allow to soak for 5 minutes.
Sprinkle with reserved cinnamon sugar mixture and bake in pre-heated 350-degree F oven for approximately 45–50 minutes.
Dust with confectioner’s sugar and serve warm or at room temperature.
Notes: Delicious served as a dessert or brunch item with ripe berries in season. Also nice accompanied by whipped cream, crème fraîche, or even maple syrup!
Nut Glacé (Brittle)
I used to make this confection to give as house gifts, wrapped up in a napkin, tied with ribbon, and placed in a pretty basket or bowl. This was before I started Love and Quiches. It occurs to me that it would make a nice dessert accompaniment served with ice cream, sorbet, or frozen yogurt; it’s something different and easy to prepare. All you need is a candy (or frying) thermometer. Unlike traditional brittles, this confection is chock full of nuts.
1 cup blanched slivered almonds
1 cup walnuts, chopped coarsely into large pieces
1 cup macadamia nuts, halves or chopped coarsely into large pieces
1 tsp. table salt
1¼ cups sugar
¾ cup light corn syrup
⅓ cup water
2 tbsp. butter, in bits
2 tsp. pure vanilla extract
In a 350-degree F oven, toast the nuts with the salt on a rimmed cookie sheet for 5 to 10 minutes. Remove from oven. Bring the sugar, corn syrup, and water to a boil in a heavy saucepan. Cook over moderately high heat, undisturbed, until candy thermometer reaches 290 degrees F. The mixture will have turned a light amber color. This will take about 15 minutes.
Take off heat and quickly stir in the butter, vanilla, and nuts.
Pour onto parchment-lined or lightly buttered cookie sheet and spread with a spatula or back of a greased spoon. Rest at room temperature until cool and hard. Break into random pieces, about 1½ inches each, to serve as candy or as a dessert accompaniment described above.
Notes: If desired, substitute any other favorite nuts, such as pecans or pistachios, or even peanuts. Also, this would be a great opportunity to try out your silicon liner, if you have one.
Killer Brownie Pie
We first baked this to be served at a dinner party at the home of Jacqueline Kennedy a very long time ago, and it has remained, in one form or another, on our menu ever since.
Serves 8 to 10
4 oz. unsweetened chocolate (also known as baking chocolate), chopped or broken into pieces
8 oz. butter, sweet-unsalted, melted (2 sticks)
4 ea eggs, extra large
2 cups sugar, granulated
1 tsp. pure vanilla extract
¼ tsp. salt
1 cup +
1 tbsp. pastry flour (all purpose)
¾ cup pecans, chopped
This recipe will fill one large 11-inch pie pan or an 8 × 8 deep square pan.
Preheat oven to 350 degrees F.
Coat the pan with cooking/baking spray.
Melt chocolate and butter in a double boiler or microwave oven. Don’t overheat or allow to burn. Remove from heat.
Place chocolate mixture, eggs, sugar, vanilla, and salt in a bowl. With a stand mixer, hand mixer, or wooden spoon, mix well until all ingredients are fully incorporated. Blend in flour last and mix just until incorporated, being careful not to overmix. Gently fold ½ cup of the pecans into batter. Deposit into pan, sprinkle remaining ¼ cup pecans on top, and bake at 350 degrees F for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve with your favorite ice cream, frozen yogurt, whipped cream, and berries.
Note: Mix in or top this brownie with your favorite chocolate or nuts … we add pecans.
Greek Yogurt Cheesecake with Honey Drizzle
We introduced this dessert very recently to keep up the demand for “all things yogurt.”
Serves 8 to 12
Crust
1⅓ cups graham cracker crumbs (plus some reserved for coating pan if desired)
¼ tsp. cinnamon
⅓ cup sugar, granulated
6 tbsp. butter, melted
Place graham cracker crumbs, ground cinnamon, and sugar in a bowl and combine well. With a stand mixer, hand mixer, or spoon, pour in melted butter and stir until completely combined.
Wrap the bottom of a 10-inch springform pan with a double layer of tinfoil, sealing the bottom well. Press the graham crumb mixture evenly into the bottom of the pan. Grease the side of the pan with butter (and coat the sides with dry graham crumbs if desired).
Cheesecake Batter
24 oz. cream cheese (Neufchatel cheese can be used for a lighter version)
2½ cups sugar, granulated
¼ tsp. salt
1½ tsp. pure vanilla extract
9 oz. yogurt, Greek (full fat, low fat, or nonfat can be used)
6 ea eggs
Place cream cheese, sugar, and salt into a mixing bowl. With a stand mixer or hand mixer, blend together until mixture is fluffy and smooth. Add vanilla extract and Greek yogurt to cream cheese mixture. Beat together until incorporated. Add eggs one at a time until incorporated. Pour cheesecake batter over crust.
Set on rimmed cookie sheet and bake in a shallow water bath. Bake at 325 degrees F for 75–80 minutes or until set in center. Remove the cake from the oven and water bath, allowing the cake to cool to room temp. Chill in refrigerator for 8 hours prior to serving. About 30 minutes before serving, run a thin knife between the cake and sides of the pan.
Carefully unmold; transfer to serving platter.
Serve with a drizzle of honey—try some wild flower or orange blossom.
Note: For ease of cutting any cheesecake, use a hot, wet knife, wiping blade between slices.
Fresh Fruit Crisp
I prefer this fruit crisp with some nuts in the topping. You can certainly leave them out if you aren’t a fan. If you prefer a more traditional topping with oatmeal, add ¾ cup of old-fashioned rolled oats. Use a 3-qt. (9 × 13) glass baking dish for this recipe.
Serves 10 to 12
Filling
1 cup sugar, granulated
1 tbsp. cinnamon
4 tbsp. flour (all purpose)
4½ lbs. apples, peeled, cored, and sliced ½-inch thick (to yield about 3 lbs. of apples)
Combine the sugar, cinnamon, and flour in a bowl. Toss the apples in the sugar mixture, ensuring that all of the apples are evenly covered. Spread into the bottom of baking dish.
Topping
½ cup sugar, granulated
½ cup sugar, light brown
1½ cups flour (all purpose)
2 tbsp. cinnamon
½ tsp. salt
9 tbsp. butter, sweet-unsalted, chilled and cut into small pieces
¾ cup walnuts, chopped
Blend the sugars, flour, cinnamon, and salt in a bowl. Cut the chilled butter into the dry mixture with your fingers until the granules are the size of large peas. Alternately, you can use a pastry cutter. Mix together until crumbly and fully combined, adding the walnuts last. Do not overmix crumb topping. (If you are using oatmeal, you can add it with the dry ingredients.)
Sprinkle the crumb mixture evenly over the fruit and bake at 350 degrees F for about 45 minutes until the fruit bubbles.
Notes: This is a very simple apple crisp. You’ll want to use flavorful and firm apples (Granny Smith are our go-to, or possibly Braeburn). You could even add a handful of blackberries, raisins, cranberries, or cherries. Or substitute summer fruit, such as peaches, for the apples. You can’t go wrong … Serve wa
rm with ice cream or with whipped cream.
Tiramisu
This favorite Italian dessert has become ubiquitous not only in Italian restaurants but also in all types of restaurants here and abroad, and it is one of our bestselling desserts everywhere.
As you might know, tiramisu means “pick me up” in Italian. It is so given the name from the flavors and ingredients. You will see that mine is made with freshly brewed espresso and liquor. If you prefer to have it a little sweeter or without the alcohol, just add some extra sugar to the syrup and/or take out the alcohol.
Serves 10 to 12
36 ea ladyfingers, dry Italian (also called Savoiardi cookies) cocoa, as needed, for dusting between layers and on top
Coffee Soaking Syrup
1½ cups espresso, fresh brewed (or very strong coffee)
⅓ cup sugar, granulated
¼ cup dark rum, brandy, or coffee liquor (optional)
Place hot coffee in a bowl. Add sugar and stir to dissolve. Mix in liquor (if desired) and cool. Set aside to use at room temperature.
Mascarpone Cream
9 ea eggs, separated
2/3 cup sugar, granulated
½ cup marsala wine
24 oz. mascarpone cheese
With a hand mixer or stand mixer fitted with a whisk attachment, beat egg yolks with the sugar and marsala on medium high speed until light and foamy, up to 25 minutes. Gradually add in the mascarpone cheese and cream until smooth. In a separate clean bowl, whip the egg whites until firm peaks are formed, 5 to 7 minutes. Gently fold in the mascarpone cream mixture, a little at a time until fully incorporated.
Assembly: Use a 3-qt. (9 × 13) glass baking dish or a rectangular (straight-sided) decorative serving dish.
Place half of the ladyfingers on the bottom of the dish. Drizzle evenly with half of the coffee syrup. Spread half of the cream over the moistened ladyfingers. Sprinkle cocoa evenly over the top of the cream. Place the remaining ladyfingers evenly over the cocoa. Drizzle with the remaining coffee syrup and cover the top with the rest of the cream. Smooth evenly and cover the top with foil or plastic wrap. Refrigerate for at least 6 hours or overnight.
With Love and Quiches Page 26