Recipe Swap~ Holiday Favorites

How is it that I always get so lucky with my swaps?! This time, I received Sarah, over at "A Taste of Home Cooking"'s Holiday Favorite Appetizer: Asparagus with Fried Egg and Pecorino (but I used Parmesan). First off, I will say, I made it as an appy for one because my hubby does not eat asparagus... & the thought of an egg on the veg? No way! Oh well, more for ME! Ha ha ha!!! Because this was delicious. When I breakfast out at the diner, I love to order eggs over easy... grab my fork & let the yolk burst & flood over my hash browns, envelope my bacon... soak up into my toast... So this.was.perfect. YUMMY. And please excuse my asparagus, I wanted them as crispy as the edges of the egg! DeLish! Thank you so much Sarah!!! 

<3 Lishie 
PS- I gave my potato pancakes because I love to make them for Chanukah (Yes, I am Catholic, lol!)  


Asparagus with Fried Egg and Pecorino
from A Taste of Home Cooking

• 1 bunch asparagus, woody ends removed 
• salt and pepper 
• olive oil 
• 1 tablespoon butter 
• 2 eggs 
• Grated Pecorino or Parmesan cheese 

Preheat oven to 350. 

Toss asparagus with salt and pepper and olive oil. Spread on a baking sheet in a single layer. Roast in the oven for 10-15 minutes until the asparagus is tender to your liking. 

Meanwhile, heat butter in a small skillet. Add eggs and fry to your liking. 

Remove asparagus from the oven and divide into two bunches. Top each bunch with a fried egg. Grate cheese on top and serve immediately. 

Struffoli

Hello everyone! I'm back from my much needed hiatus. I hope you all had a wonderful holiday week!!! I did!! The nicest time. Since I met my hubby, I have celebrated Christmas Eve with his family & my mom-in-law makes Feast of the Seven Fishes dinner. How many of my readers do this? It's a Southern Italian tradition that commemorates the wait for the birth of the baby Jesus. The preparation is exhausting for her & since I am allergic to shellfish, I cannot assist with the dinner. But I can create the dessert! And all she asked for was struffoli, another Southern Italian staple. I was happy to oblige. This is a little labor intensive but if you take it step by step, you can do it.

My favorite conversation with Mario Battali has been about Christmas, the Seven Fishes & ... Struffoli. I have done a couple of non-profit benefits with him & I see Mario some early mornings as he is traveling from Babbo to OTTO... So to honor Mario, I used his recipe:


Struffoli
(Honey Drenched Christmas Fritters)
adapted from Mario Battali via the Food Network

• 3 1/2 c flour
• 6 eggs, plus 1 egg yolk
• 1 lemon, zested and juiced, plus 1 lemon, zested
• 1 orange, zested
• 1/2 tsp salt
• 1 TBSp orange juice
• 4 c canola for frying
• 2 c honey
• Powdered sugar, for dusting
• rainbow non-pareils, for ornamentation

In a mixing bowl, place flour, eggs, yolk, zest of 1 lemon, orange zest & juice, salt, & mix well to form a firm dough, 8 to 10 minutes. Place in the refrigerator & allow to rest 30 minutes.

Remove from the refrigerator & cut golf ball-sized pieces of dough from the main batch. Roll each ball into a 1/2-inch thick dowel (rope) & cut each dowel into 1/2-inch pieces. Roll each piece into a ball & continue until finished with all dough.

In a 12 to 14-inch skillet with at least 3-inch sides, heat the oil to 375 degrees F. Drop enough balls in to cover about half of the surface of frying oil & cook until dark golden brown. Use a slotted spoon to turn them regularly, & expect them to puff up while cooking. As they finish, remove them to a tray covered with paper towels, & drain well. This should take at least 5 batches.

When all of the struffoli are cooked, heat the honey, lemon juice, & zest together in a wide 6 to 8 quart saucepan until quite warm, about 150 degrees F, & substantially thinner. Add struffoli to honey & stir carefully until well coated. Remove from heat & allow to cool 5 minutes in the pan, stirring regularly. 

Arrange on a large serving tray in a wreath shape (like I did, pictured). Sprinkle with powdered sugar & nonpareils & serve.

<3 Lishie

Recipe Swap time ~Chewy Ginger Molasses Cookies

I so love baking. I really do. For me, it has always been a pleasure, a stress reliever &, believe it or not, I love the smell of the goodies more than eating them at the end. I actually get full with the gorgeous scent during the process so much so,  I  do not want to try any when they are finished! So when Sarah announced HOLIDAY COOKIES as the theme I was super excited! I make tons of cookies this time of year & a new one for my list? Amazing! ESPECIALLY when it comes from Jessica at The Jey of Cooking! Her recipes are always delicious & this one did not disappoint.  I received Jessica's Chewy Ginger Molasses Cookies. I did not change a thing, only added one tiny sugar gingerbread man on top for fun to add a bit of DeLish whimsy. I gave my Pumpkin Seed Cranberry Biscotti. Thank you so much Sarah at A Taste of Home Cooking for putting this together <3.

Chewy Ginger Molasses Cookies –
from Tea and Limpets
via  The Jey of Cooking 
▪ - 3/4 Cup Butter, softened 
▪ - 2 Cups Sugar 
▪ - 2 Eggs, beaten 
▪ - 1/2 Cup Molasses 
▪ - 2 tsp. Vinegar 
▪ - 3 3/4 Cups Flour 
▪ - 1 1/2 tsp. Baking Soda 
▪ - 1 Tbsp. Ground Ginger 
▪ - 1/2 tsp. Cinnamon 
▪ - 1/4 tsp. Ground Cloves

Preheat oven to 325.  Beat together butter and sugar until light and fluffy.  

Add eggs, molasses and vinegar and beat until well combined.

In a separate bowl, combine flour, baking soda, ginger, cinnamon and clove.  Add flour mixture a little bit at a time to the wet mixture until fully combined.  Using a cookie scoop, drop balls onto a parchment lined baking sheet.  Sprinkle lightly with sugar.

Bake 9-10 minutes.

~Mine made about 3 dozen! I used a smaller scoop for the dough 

<3 Lishie

Soft Sugar Cookies

So it was "one of those evenings". You know, where one bad thing unsettles the entire schedule? ...And we're off... Wait... dinner's cooking... overly sensitive fire alarm goes off... Crayon's are flying... I have to get the toddler's stuff ready for tomorrow. Medicine? Oh yeah, forgot to take it... Change the bedding due to said toddler's accident last night... got it... I know there's more. And then it becomes 9pm?! HOW?! Just how?!

Yeah one of those. 

In the middle of it all "genius" here decides to bake cookies with the toddler. And what did we get? ~ Someone (not naming any names, but he's 2 & 1/2) was heavy-handed on the colored sugar ;) ~ 

DeLish-iousness with these looks:

Soft Sugar Cookies  

 by Laura Stearns  "This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these." from allrecipes.com

• 2/3 cup shortening
• 2/3 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup granulated sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). 

In a medium bowl, cream together the butter, shortening & sugar. Stir in the eggs & vanilla. Combine the flour, baking powder & salt, stir into the creamed mixture until dough comes together. 

Using a little flour, roll dough out to 1/4" thick.Cut into shapes. Sprinkle (or drown like we did) with colored sugar ;) )

~OR~

Just roll dough into walnut sized balls & roll the balls in sugar.

Place them on a parchment-lined cookie sheet about 2 inches apart. 

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Pop-in-Law's Lentil Soup

Brrrrr... the cold weather has set in & so have the sniffles! Soup really is the best medicine in my opinion & this one is delicious. Disclaimer~ I do not make it~ I leave that to my pop-in-law because he makes it best. This is his recipe for lentil soup, straight from the family cookbook:

Pop-in-Law's Lentil Soup

• 2 TBsp olive oil
• 1 medium onion, diced into small pieces
• 2 carrots, peeled & sliced into very thin halfmoons
• 2 garlic cloves, sliced very thinly
• S & P
• 1 (14 1/2-ounce) can diced tomatoes
• 1 tsp dried oregano
• 1 bay leaf
• 1 pound lentils , rinsed & cleaned
• 6 cups chicken broth
• 1/2 lb thin spaghetti, broken into fourths 

Heat the oil in a heavy large pot over medium heat. Add the onion & carrots,. Add the garlic, s & p & saute until all the vegetables are tender, onions translucent, about 5 to 8 minutes. Add the entire can of tomatoes (w/juice) & the seasonings. Simmer for about 8 minutes. Add the lentils & combine with the sauce. Add the broth & stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta & simmer until the pasta cooked. Serve & enjoy!

*This is also a wonderful soup to make for New Year's Day. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. 

The Great Food Blogger Cookie Swap 2011!

This was the most wonderful event for the most wonderful time of the year!!! Julie from The Little Kitchen and Lindsay from Love & Olive Oil created this event & wow!!!!  625 bloggers joined in! Our allergies were taken into account & we all received 3 different cookies & sent out a dozen cookies to three different bloggers. The result?! I could not wait for the mail! LOL IT was very like Christmas. I decided to make... Hot Cocoa with Marshmallows COOKIES!!! So good! I tweaked a Double Chocolate Cookie recipe I've made for ages until it tasted like Hot Cocoa. & in return, got 3 delicious cookies. 


Hot Cocoa with Marshmallows Cookies

• 1  cup a-p flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup unsalted butter
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup semisweet or milk chocolate chips
• 1 cup Fluff

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, & baking soda; set aside.

Using the paddle attachment of the mixer, combine the room temperature butter, sugar, eggs, & vanilla until smooth.

Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the chocolate chips. Then slowly fold in the marshmallow fluff- just enough so that it is swirled into the mixture.

Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.

Bake, rotating the baking sheets halfway through, until firm around the edges , 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Hot Cocoa with Marshmallows COOKIES!!!

Cookie #1~ from Becca H at...

Mini Cinnamon Roll Cookies

It's Yummilicious

Cookie #2~ Food of the Gods (& I will surely say, Goddesses!!!) from Elizabeth Q at...
Queen's Notebook & Asian in America

Cookie #3~ Chocolate Java Snowcaps from Sarah D at...
My Clever Endeavors

Thank you all so much! Will definitely participate again next year!!!
<3 Lishie

Pomodoro

Pasta always hits the spot... paired with a beautiful sauce & it makes for the perfect meal. Pomodoro is literally translated to "golden apple," pomodoro is Italian for "tomato" (the first tomatoes in Italy were a yellowish color). But my pomodoro sauce is a sumptuous & thick red. If you have the right texture & flavor, along with acidity (taste the sauce as it simmers every 15 minutes to see if you need to add sugar or salt...) the tomato does not need many additions...

Enjoy!

<3 Lishie

Pomodoro Sauce

• 2 TBSp extra virgin olive oil
• 2 cloves garlic, minced
• 1 (28-ounce) can chopped tomatoes; Put them in a food processor or a blender until they're the consistency you like (We like pureed, for a creamier sauce.)
• 1 tsp sugar
• Kosher salt or sea salt
• pinch of dried parsley
• fresh basil

Heat the olive oil over medium heat in a saucepan.  Add the tomato puree, allow to heat through, then add the minced garlic & parsley, stir.

Bring to a simmer over medium-low heat. 

Cook approximately 30 - 60 minutes, until the sauce slightly thickens. Stir & check it occasionally. Add sugar & salt according to taste during simmering...

Add freshly-chopped basil right before serving

Lemon~Rosemary Knots

I love the combination of lemon & rosemary, it's delicious & so complementary. So I decided to do another take on the "knots" with these. Such little work for such big, warm, oven-baked goodness! Of course, my hubby thinking he was oh-so-punny, kept saying things like "Knot ready yet" for another one, "Knot Now", "Knot again"etc., etc. I won't type 'em all up because unfortunately, I had that torture already, ha! But do make these (first make your partner promise KNOT to make the jokes ;) )

Enjoy!

<3 Lishie

Lemon~Rosemary Knots

• 1 tube refrigerated crescent rolls
• 1/4 cup olive oil
• 1 TBSp lemon zest
• 2-3 TBSp lemon juice
• 1 TBSp dried rosemary
• 1/2 teaspoon garlic powder
• 1 teaspoon parmesan cheese

Roll each biscuit into a 12-in. rope & tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield: 8 knots.

For another Pillsbury-type creation, a sweet, try my Cinnamon-Sugar Knots, 

&/or Mini Cinnamon~Walnut Pinwheels . Or these savories: Easy Parmesan Knots.

Peppermint Meringues

I enjoyed making the egg nog nest meringues so much, that when I spied these on the cover bon appetit I just had to make them! And, as you can see, I chose green instead of red. :) These remind me of the mint non-pareils my childhood friend Crystal's mom would always have. These too, are a pop of freshness that melt in your mouth good! It's beginning to feel a LOT like Christmas...

<3 Lishie

Peppermint Meringues

from Bon Appetit Magazine

• 3 large egg whites, room temperature
• 1/8 teaspoon kosher salt
• 1/3 cup sugar
• 1/2 cup powdered sugar
• 1/8 teaspoon peppermint extract
• 12 drops green food coloring

Preheat overn to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

Preheat overn to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (See Prep School; alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.

Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).

Read More http://www.bonappetit.com/recipes/2011/12/peppermint-meringues#ixzz1fr2x5nui

Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (See Prep School; alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.

 

Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).

Preheat overn to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (See Prep School; alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.

Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).

Read More http://www.bonappetit.com/recipes/2011/12/peppermint-meringues#ixzz1fr2x5nui

Cauliflower

What happens on a day when there's so much to do, you are not sure breathing time has been scheduled? A rotisserie chicken, of course! But even with convenience, some thought must evolve, so what to have/cook along-side that already made chicken? Whatever looks fresh & delicious at the grocery store. This time around, for me, the cauliflower was gorgeous. Bright white like snow & sparkling in the produce section. Took it home along-side the chicken, & made this simple yet healthy & heart-warming veg.


I decided for this post (like I did for my lemon spaghetti) that I wouldn't record measurements. Why? A head of cauliflower is never the same size, I never measure drizzles or sprinkles... If it was so difficult it would subtract from the convenience of the rotisserie chicken, & truly, there's really no way to mess this up. So here goes:

Ingredients: 1 head of cauliflower, olive oil, Italian seasoned bread crumbs, grated parmesan cheese, S & P

Preheat the oven to 400 degrees F. Clean & cut the head of cauliflower into small to medium-sized florets (your preference). Find a sided baking dish to fit the pieces. Drizzle some olive oil on the bottom of the dish. Add in the florets. Drizzle more olive oil over them. Toss, using your hands to make sure the veg is covered in the oil. Sprinkle the bread crumbs over all of the cauliflower pieces. Lightly sprinkle with parmesan cheese. Add a little salt & some pepper. Roast for 60 minutes.

Enjoy!
<3 Lishie

Recipe Swap ~ Dessert!!!

And for the holiday, on my National Cooking Board, we had a Thanksgiving Dessert Swap!I gave in my Pumpkin S'mores Bars & recieved this ridiculously DELICIOUS recipe for Meringue Nests from Ashley at Cheese Curd in Paradise. I changed up the Lemon curd to egg nog custard for the season & we were in heaven!!! I use the same custard for my Egg Nog Custard Pie.

My mom-in-law said the meringue "melted in her mouth". I thought it was exquisite!!!

Meringue is so easy, don't be afraid to make it! *Lishie tips~The key is in the room temperature egg whites & the slow addition of the sugar. 

Thank you so much,  Ashley!!! I will definitely be making it with the lemon curd as well.

<3 Lishie

Meringue Nests with Egg Nog Custard

Meringue Nests

recipe by tasteofhome.com

3 egg whites

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

3/4 cup sugar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or, place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment paper to form eight 3-in. cups.

Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with lemon curd and fruit. Yield: 8 servings.

Egg Nog Custard

adapted from All Recipes.com

via DeLish

In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat. Transfer mixture to a large bowl, cover, & refrigerate until thoroughly chilled.

Assembly: Spoon egg nog custard carefully into meringue nest & complete it all with a sprinkle of fresh, grated nutmeg! 
 

Egg Nog Custard Pie

I love egg nog. I could seriously have it every single day, it is so good. And in custard form- yummmmmm nom nom nom... This was a recipe I made for New Year's Eve last year & I surely will make it again this year for the holidays. Go ahead, add the rum! I can't have it (crohns) & I get Lactaid Brand egg nog (tastes the same, I promise!) but it IS the holiday season- be merry & indulge!

<3 Lishie

Egg Nog Custard Pie

adapted from All Recipes.com

• 1 (4.6 oz) package non-instant vanilla pudding mix
• 1/4 tsp  fresh, ground nutmeg
• 1 1/2 cups eggnog
• 2 tsp rum (optional! I do not add it)
• 2 c heavy cream
• 1 Nilla Wafer pie shell
• 1 pinch fresh, ground nutmeg

In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, & refrigerate until thoroughly chilled.

n a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

Lishie's Lemon Spaghetti

Growing up in Florida, with citrus trees in my backyard, I discovered a love for lemons. They have so many wonderful qualities- aroma, taste, acid to emulsify, cleansing... it's hard not to use them all of the time. A very easy recipe is my lemon spaghetti. Now Giada De Laurentiis has a lemon spaghetti (say it like her: spah-get-TEE!) recipe but I promise you, I had this long before she introduced hers. Mine, like most of my "recipes" is probably different each time. When you are cooking with lemons, their taste & amount of liquid they produce varies so you really cannot "measure". Here's what I do:

Cook a pound (one box) of spaghetti to box directions. I love thin spaghetti but really, it can be any pasta. 

In a bowl, zest one to two lemons depending on your taste. I usually do two... Juice the lemons into the bowl. Usually the two lemons will make a nice amount of juice but depending on their size, you may need a third. While whisking, add extra virgin olive oil to emulsify the dressing (combine it) little by little. Taste it to see if more is needed, then add more, or don't! Cooking's not a science, baking is. Grate or add grated parmesan to the mixture. I only add about 1/4 cup because I love to sprinkle a LOT on later. Add S & P to taste... Sometimes I add chopped, fresh parsley or basil. Whisk well.

Using a slotted spaghetti spoon, transfer the pasta directly from the pot, HOT, into the bowl with the lemon "sauce". Toss well & serve hot or room temperature. This pasta even tastes great cold!

Yes, it's that easy! And DeLish. Enjoy!

<3 Lishie

Baked Gnocchi

Here's a really easy meal that is prepped so fast, anyone can make this...

Baked Gnocchi~

Just pick up the fresh gnocchi in the refrigerated section. I used individual, oven-safe ramekins (but you could use a larger one)... Divide the gnocchi amongst the little bowls. Pour some tomato sauce (a 14 oz. can) to cover the gnocchi. Sprinkle garlic powder, dried oregano, fresh basil (chiffonade) &/or parsley over the sauce. Then top with shredded mozzarella & provolone... Sprinkle grated parmesan on top... Bake @ 350 F for 20-25 minutes or until the cheese is melted, browning.

Quick, easy, yummy... DeLish!
<3 Lishie
*Gnocchi are Italian potato dumplings, heartier than pasta...