Tomato Salad by Viktorija Todorovska

This simple tomato salad can also be used to make bruschetta. Although not exclusive to Puglia, it is often served on toasted bread as a starter, as it highlights the quality and sweetness of ripe Puglian tomatoes. Try it with the Orecchiette with Broccoli or Spaghetti with Zucchini
yield: 8 servings

1 pound (454 g) ripe tomatoes, chopped
½ red onion, peeled and finely chopped
1½ teaspoons (7.5 ml) sea salt
3 tablespoons (45 ml) extra virgin olive oil
1½ tablespoons (22.5 ml) red wine vinegar
1 tablespoon (15 ml) chopped basil

1. In a large bowl, combine the tomatoes and onion. Season with the salt, olive oil, and vinegar.
2. Serve sprinkled with the basil.


BUY NOW!!!  The Puglian Cookbook: Bringing the Flavors of Puglia Home

Reprinted with permission from The Puglian Cookbook by Viktroija Todorovska, Agate Surrey, 2011

Frozen English Toffee Cake by: Sandra Lee

Serves 12 to 16 

Cake:
1 box (18.25-ounce) devil's food cake mix, Duncan Hines Moist Deluxe® 
1 1/3 cups water 
1/2 cup vegetable oil 
3 eggs 

Ice Cream Filling and Frosting:
1/2 gallon chocolate or vanilla ice cream, softened, Breyers® or Edy's® 
1 bag (10-ounce) English toffee bits, SKOR® 
1 container (8-ounce) frozen whipped topping, thawed, Cool Whip® 

Prep time: 15 minutes 
Baking time: 30 minutes 
Cooling time: 30 minutes 
Freezing time: 3 hours 

Cake Preparation:

Preheat oven to 350 degrees. Butter and flour two 8-inch-round cake pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Pour batter into prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Remove cakes from pans and cool cakes completely on cooling rack.

Ice Cream Filling Preparation:

Line three 8-inch-round cake pans with plastic wrap, allowing 3 inches of plastic to hang over sides. Divide ice cream equally among pans. Using rubber spatula, spread ice cream over bottoms of prepared pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. Freeze for 3 hours, or until frozen solid. 

To Assemble and Frost:

Cut each cake layer horizontally in half. Working quickly, remove ice cream from pans. Peel off plastic and place 1 ice cream circle on each of 3 cake layers. Stack cake and ice cream layers atop each other on serving platter. Top with remaining cake layer. Frost cake with whipped topping and sprinkle with remaining toffee bits. Freeze until ready to serve. Let ice cream cake stand at room temperature for 5 minutes before serving. 

Copyright © 2003 SLSH Enterprises

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Tenderloin Steaks with port and mustard sauce: Filetes de solomillo con salsa de oporto y mostaza by: Simone & Ines Ortega

Serves 6.

Ingredients:
· 6 tenderloin steaks, about 5 ounces each
· 4 tablespoons olive oil
· ½ teaspoon mustard
· 5 tablespoons port
· Salt

Brush both sides of the steaks with a little of the oil and let stand in the refrigerator for 30 minutes. Heat the remaining oil in a skillet. Season the steaks with salt, add to the skillet, and cook over high heat for 2-4 minutes on each side, until done to your liking. Transfer to a serving dish and keep warm. Stir the mustard and port into the skillet and cook for 2-3 minutes. Pour the sauce over the steaks and serve immediately.

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Mini Pumpkin Spice Cakes with Orange Glaze by: Sandra Lee

Makes 8

Cake:
1 box (18.25-ounce) spice cake mix, Betty Crocker SuperMoist® 
1 1/4 cups water 
1/3 cup vegetable oil 
3 eggs 

Orange Glaze:
2/3 cup heavy cream 
1 bag (12-ounce) premier white morsels, Nestlé 
Red and yellow food coloring 

Marzipan Stems and Leaves:
1 package (7-ounce) marzipan, Odense®
Green food coloring 

Special Equipment: 
Disposable latex gloves, leaf-shaped cookie cutter 

Prep time: 20 minutes, baking time: 20 minutes, cooling time: 30 minutes 
Chilling time: 10 minutes, decorating time: 15 minutes 

Cake Preparation:

Preheat oven to 350 degrees. Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling rack and cool completely. Set cooling rack atop baking sheet. 

For the Orange Glaze: Heat cream in small saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze. 

For the Marzipan Stems and Leaves: 
Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Rewarm reserved glaze. Serve cakes, passing glaze alongside. 

Copyright © 2003 SLSH Enterprises

BUY NOW Semi-Homemade Desserts

Spanish Potato Tortilla Tortilla de Patatas by: Janet Mendel

Here is the classic all-time favorite Spanish egg dish, tortilla de patatas. A Spanish tortilla is in now way even remotely related to the Mexican flat corn or flour wrapper-except that both are round. In Spain, a tortilla is a round cake of eggs and other ingredients, a sort of omelet. But neither is a tortilla the same thing as a frittata. For one thing, it's never baked. And, to make a tortilla properly, you need a lot of olive oil to slowly, slowly poach the potatoes.

You will find tortilla served in chunks at just about every Madrid tapa bar, the perfect accompaniment to a glass of wine, but it's also good for breakfast, lunch, supper, or a picnic.

Use a well-seasoned omelet pan or lightweight nonstick skillet for the tortilla. A cast-iron pan will be too heavy for turning the tortilla.

Cook the potatoes in lots of olive oil and drain it off. Return only a spoonful of oil to the skillet to cook the tortilla and save the remainder for another use.

Serves 4 for lunch, 20 as a tapa

1/2-cup olive oil
2 pounds baking potatoes (about 4 medium), peeled and chopped into 1-inch pieces
1-teaspoon salt
2 tablespoons chopped onion
6 eggs

Heat the oil in a 10-inch skillet over medium heat. Add the potatoes and turn them in the oil to coat them thoroughly. Reduce the heat to a medium-low and cook the potatoes very slowly, stirring frequently, without browning, for 10 minutes. Sprinkle them with 1/2 teaspoon of the salt.

Add the onion and continue cooking, stirring frequently, until the potatoes are fort-tender, 20 minutes more.

Beat the eggs in a large bowl with the remaining 1/2-teaspoon salt.

When the potatoes are tender, place a plate over the skillet and tip the pan to drain excess oil into a small heatproof bowl.

Stir the potatoes into the beaten eggs.

Return a little of the reserved oil to the skillet and pour in the potato-egg mixture. Cook over medium heat until the omelet is set, about 5 minutes, adjusting the heat so the tortilla does not brown. Shake the skillet to keep the tortilla from sticking.

Place a flat lid or plate on top of the skillet. Hold it tightly and tip to drain out any excess oil into the heatproof bowl. Then invert the tortilla onto the plate.

Add a little reserved oil to the pan and slide the tortilla back in to cook on the other side, about 3 minutes more. Slide it out onto a serving dish and serve hot or at room temperature. For tapa servings, cut the tortilla into 2-inch squares, making 20 pieces. For lunch servings, cut it into wedges, serving 4.

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The Sneaky Chef Pizza by Missy Chase Lapine

The following make-ahead is an Orange Puree that blends excellently in pizza (and pasta) sauce, to bring a big nutritional boost to meals that usually aren't thought of as health foods.

ORANGE PUREE
1 medium sweet potato or yam, peeled and rough chopped
3 med-to-large carrots, peeled and sliced into thick chunks
2-3 tablespoons water

In medium pot, cover carrots and potatoes with cold water. Boil 20 minutes until tender. (Thoroughly cook carrots or they'll leave telltale nuggets -- a gigantic no-no for the Sneaky Chef). Drain vegetables. Puree on high in food processor with two tablespoons water, until completely smooth. Use rest of water to make a smooth puree. 
Makes about 2 cups of puree. Store in refrigerator up to 3 days, or freeze 1/4 cup portions in plastic containers.

POWER PIZZA
My kids have never noticed that I'm sneaking carrots and yams into their sauce! I mix the healthy puree right into the bottled tomato sauce, then I let the kids add the toppings. You can even prepare this pizza ahead of time without cooking it, and then refrigerate for a day or two. Simply bake when you're ready to eat. 

Makes 1 large pizza or 4 smaller pizzas:
1 store-bought pizza dough or 4 " Greek style" pocketless pitas (whole wheat preferred)
¾ cup store-bought tomato sauce
¼ cup Orange Puree (see recipe above)
1 to 2 cups low-fat shredded mozzarella cheese

Preheat oven to 400 degrees and preheat a pizza stone or spray a baking sheet with oil.
Stretch pizza dough, or roll out with floured rolling pin on floured surface, to form a pie. Transfer to stone or baking sheet. If using pocketless pitas, place them on the prepared baking sheet. Combine tomato sauce with Orange Puree. Mix well. Spread 1/2 to 1 cup of the sauce mixture across the large pizza dough (1/4 cup for each pita), then top with 1 cup of mozzarella (1/2 cup per pita). Cover and refrigerate at this point, or bake for 15 to 20 minutes until bubbly and lightly browned. Allow to cool a few minutes, then cut into triangles and serve.

© Missy Chase Lapine 

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Salmon with Mango Salsa

Directions
Prep Time: 15 minutes
Cooking Time: 10 minutes

Salsa
1 cup diced mango
1 medium tomato, seeded and chopped
1/4 cup finely diced red onion
1 small scallion, chopped
2 Tbsp. Freshly chopped cilantro
2 Tbsp. Freshly squeezed lime juice
1 tsp. Lime zest

Salmon
4 salmon fillets (about 8 oz. Each)
2 Tbsp. Olive oil
salt and pepper to taste

In a medium bowl, combine all the salsa ingredients; refrigerate.
Meanwhile, season the salmon with salt and pepper.
Heat Outdoor BBQ Pan over grill on medium high heat. Brush BBQ pan lightly with olive oil. Place salmon flesh side down in BBQ Pan and cook about 10 minutes, carefully turning the fish halfway through cooking time.
Remove the salmon from the Outdoor BBQ Pan; place on a warm serving platter and top with the reserved salsa.

Makes 4 servings

Roasted Squash Soup by: Alexandra Guarnaschelli, Exec. Chef Butter Restaurant

Serves 4-6

4 pounds mixed Winter squash (from Hubbard to Butternut varieties), washed
4 tbsp. unsalted butter 
2 tbsp. dark brown sugar
3 tbsp. Molasses
Kosher salt to taste
Freshly ground white pepper to taste
1 tsp. ground ginger
1 knob fresh ginger, peeled and finely grated
1 tsp. ground cinnamon
¼ tsp. ground cloves 
2 cups water
2 cups heavy cream
3 cups skim milk
The zest from 1 orange
2 tbsp. Worcestershire Sauce
1 tbsp, garlic oil
Equipment: Blender or food processor

1. Preheat oven to 375 F.
2. Place the squash on a flat surface and split them in half lengthwise. Scrape out the seeds and arrange in a single layer on 1 or 2 baking sheets.
3. In a small saucepan, melt the butter completely over medium heat. Wait until it starts to turn a light brown color. Remove from the heat and immediately distribute the butter into the cavities of the squash halves. Sprinkle with the brown sugar and Molasses as well.
4. Season the insides with salt and pepper. Finish by covering with the ground (dry) ginger, fresh ginger and the ground cloves. Fill the bottom of the tray(s) with the water (should be about 1 inch high) to create steam while the squash bakes in the oven. Cover the tray(s) with aluminum foil and seal the edges tightly.
5. Place the tray(s) in the center of the oven and bake, undisturbed, for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife. The knife should slide in and out easily. If at all firm, bake the halves and addition 30-45 minutes. Remove from the oven. Carefully peel back the foil. Set aside to cool.
6. In a medium pot, combine the cream and milk. Season with salt and pepper. Bring to a simmer. Using a large spoon, scoop the flesh from the squash taking care not to take any skin with it. The skin can give a bitter taste to the soup. Add the flesh directly to the cream mixture and stir to blend. Turn the heat on low. Add some of the orange zest, the Worcestershire Sauce and the garlic oil. Stir to blend. Taste for seasoning. If the soup lacks sweetness, add a little Molasses. If it lacks salt, add a little salt or Worcestershire Sauce.
7. Serve immediately. Enjoy!

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Renaissance Garden byline: Francine Segan

In Shakespeare's time salad was served tossed with dried fruit and nuts, making it especially sweet and healthful. The garnishes back then were interesting. Tall rosemary branches decorated with fresh cherry pairs were anchored in half lemons. It makes an ordinary salad very festive and makes any meal a special occasion. This salad is definitely one way to get your kids to eat their greens. Serves 6

1/4 cup fruit vinegar
1/4 cup olive oil
2 teaspoons light brown sugar
Salt and freshly milled black pepper
6 cups assorted fresh herbs and baby lettuces (such as parsley, mint, endive, spinach, mesclun mix, tarragon, or marjoram)
1/4 cup capers, rinsed and drained
1/4 cup golden raisins
1/2 cup blanched, slivered almonds
1/4 cup currants
8 dates, quartered lengthwise
6 dried figs, thinly sliced
4 long, sturdy fresh rosemary branches, optional
2 large lemons, halved, optional
12 fresh or candied whole cherries, optional
2 large lemons, thinly sliced, optional
1/4 cup candied fruit peels, optional

Whisk together the verjus, oil, and brown sugar in a small bowl. Season to taste with salt and pepper. 
Combine the herbs and lettuces, capers, raisins, almonds, currants, dates, and figs in a large bowl. Add the vinaigrette and toss until well coated.
If you are recreating the original salad presentation, press one rosemary branch into the rounded end of each lemon half. Using the stem, a wire, or ribbon, attach 3 cherries to each rosemary branch.
Invert a small bowl, dinner-roll or handful of croutons in the center of a very large serving platter for additional height. Arrange the salad mix over and around the bowl. Place the rosemary branches on the four sides of the platter and arrange the lemon slices and Candied Citrus Peel around the platter. 
For an even more elaborate traditional Elizabethan garnish, alternate lemon slices topped with capers with quartered hard-boiled eggs, candied orange peel, and egg "porcupines" made by inserting almond and date slivers into hard-boiled egg halves.

BUY NOW: Shakespeare's Kitchen. renaissance recipes for the contemporary cook

"THAI-STYLE STIR-GRILLED CATFISH IN LEMONGRASS MARINADE" byline: Judith Fertig and Karen Adler

For this recipe, choose a firm-fleshed fish such as U.S. farm-raised catfish. 
Serve this with Texas pecan or the more fragrant jasmine rice.
Serves 4
1 pound U.S. farm-raised catfish fillets, cut into 1-inch pieces
1/2 cup green onions, trimmed and cut into 1-inch lengths on the bias
1 cup chopped Napa cabbage
Toasted sesame seeds to garnish
For the Lemongrass Marinade:
1 tablespoon thinly sliced fresh lemongrass (available at Asian markets)
1 garlic clove, minced
1 tablespoon freshly grated ginger
1 teaspoon nam pla or bottled fish sauce, (available in the Asian section of grocery stores)
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1 tablespoon peanut or other vegetable oil
1/2 cup chicken or vegetable broth
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Salt and freshly ground white pepper

1. Place the fish, onions, and cabbage in a large seal able plastic bag. In a medium bowl, mix the Lemongrass Marinade ingredients together and pour over the fish mixture in the plastic bag. Seal, then toss to coat the fish and vegetables with the marinade. Let marinate in the refrigerator for 30 minutes.
2. Prepare a medium-hot fire in a charcoal, gas, or wood pellet grill. Spray a grill wok with cooking spray and place over the sink or outside on the grass. Pour the marinated fish and vegetables into the wok, allowing the excess marinade to drain away. Place the wok on the grill. Using wooden paddles or grill spatulas, turn and toss the fish and vegetables until the fish is opaque and the vegetables have lightly browned, about 15 minutes. Serve over rice, garnished with toasted sesame seeds.

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"CORNISH HENS WITH ROSEMARY PORT WINE & CRANBERRIES " byline: Margi Hemingway

The glazed carrots and brown rice with walnuts really go well and the rosy hue of the cranberries makes it look romantic.

2 Cornish game hens sauce
4 Rosemary sprigs
1 ½ -2 T. flour
No-Stick spray
¾ cup rich chicken stock
Poultry seasoning
2/3 cup port wine
Old Bay seasoning
½ cup whole fresh or frozen cranberries
Parsley, for garnish
salt and pepper to taste 

Preheat oven to 350 degrees.

Wash and dry Cornish hens. Stuff rosemary sprigs in cavity of each hen, then tie legs together with kitchen string. Spray hens with no-stick, then sprinkle with poultry seasoning and Old Bay.

Roast at 350 for about 1 ¼ hours. After the first 20-30 minutes, baste occasionally with pan drippings. If pan is dry, add a little water. Cook until hens are nicely browned and crisp. Remove a heated platter. Remove browned rosemary sprigs and replace with fresh ones. Cover loosely with foil to keep warm.

Add flour to drippings in pan. Cook, stirring until fat and flour are starting to brown. Add stock, port wine, and cranberries. Bring to a boil and cook until thickened. Taste and if needed, add additional salt and pepper to taste.

Serve Cornish Hens on platter surrounded with cooked baby carrots, tossed in a bit of butter and sprinkled with nutmeg. Add sprigs of parsley here and there and a streak of gravy over the breast of each Cornish hen. Toss a few of the cranberries from the gravy over the carrots for color. Serve Cornish hens with sauce on side.

Good with Brown Rice, topped with 2 cup broken walnuts that have been toasted in an iron skillet.

Pumpkin-Ginger Pancakes by: Ellen Easton Courtesy of Nielsen-Massey Vanillias

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.
Garnish: fresh sliced pears and maple syrup

Pumpkin Spice Doughnuts by DeDe Wilson

Description: This cake-style doughnut is gently spiced to allow the pumpkin flavor to shine through. It pairs well with simple glazes and dry toppings.

Field Notes: Use canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. Feel free to mix and match toppings with this recipe, such as Spiced Orange Glaze or a simple Cinnamon-Sugar Topping.

Lifespan: These are best eaten as soon as possible.
Yield: about sixteen 3-inch doughnuts

3 cups all-purpose flour
1 cup plus 2 tablespoons sifted cake flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup canned pumpkin puree
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup full-fat sour cream, at room temperature
2 tablespoons flavorless vegetable oil, such as canola, plus more for deep-frying
Glaze(s) or topping(s) of your choice

Directions
Whisk together both flours, the baking powder, cinnamon, salt, baking soda, ginger, and nutmeg in a medium-size bowl to aerate and combine.

In a large bowl, beat together the pumpkin puree, eggs, and both sugars with an electric mixer until creamy, or whisk well by hand. Beat in the sour cream and 2 tablespoons oil until combined. Add the dry mixture in two batches and stir with a wooden spoon just until the dough comes together. Cover and refrigerate for at least 2 hours or up to overnight.

Remove the dough from the refrigerator. Line a rimmed baking sheet pan with a triple layer of paper towels. Heat 3 inches of oil in a deep pot or deep-fat fryer to 350° to 355°F.

While the oil is heating, dust the work surface with flour. Scrape the dough onto the surface, dust the top of the dough lightly with flour, and roll out to 1/2-inch thickness. Cut out doughnuts with a lightly floured 3-inch round cutter. Gently gather the scraps, press them together, roll out the dough, and cut out as many additional doughnuts as possible.
Fry a few doughnuts at a time; do not crowd. Fry until light golden brown, about 1 1/2 minutes, flip them over, and fry for about 1 1/2 minutes more, until light golden brown on the other side as well. Using a slotted spoon, remove each doughnut from the oil and drain thoroughly on paper towels. Repeat with the remaining dough.
While the doughnuts are still slightly warm, apply dry topping(s) or glaze(s) as desired.

BUY NOW!!! A Baker’s Field Guide to Doughnuts: More Than 60 Warm and Fresh Homemade Treats

Pizza With Greens by Viktorija Todorovska

As made in Puglia, this simple and delicious appetizer features the slightly bitter chicory ubiquitous in the region. Dandelion greens, a close relative of chicory, are much easier to find in the United States and approximate the flavor of chicory. The simplicity of the dish belies its flavor. The pine nuts add a depth of flavor that allows this dish to pair well with medium-bodied wines such as Primitivo and Negroamaro.

yield: 8 servings
1 package (about 1½ pounds [680 g]) pizza dough (at room temperature), divided in half*
2 bunches dandelion greens, washed and cut into bite-sized pieces
3 tablespoons (45 ml) extra virgin olive oil, plus more for brushing the dough
2 cloves garlic, peeled and thinly sliced
2 tablespoons (30 ml) pine nuts, lightly toasted

1. Preheat the oven to 400°F (200°C). Thoroughly oil a baking sheet.
2. Roll out each half of the pizza dough into a round about ¼ inch (0.5 cm) thick.
3. Boil the dandelion greens in salted water for 3 minutes, until they begin to soften.
Drain. While the greens boil, heat the olive oil and garlic over medium heat. Add the
drained greens and the pine nuts, toss, and cook for 3 more minutes. Set aside.
4. Place one round of dough on the oiled baking sheet. Spread the sautéed greens over
the dough, leaving a ½-inch (1-cm) border around the edge. Brush the border with water.
Cover the greens with the other rolled-out round of pizza dough, making sure the two
circles of dough overlap. Go around the edges of the pizza and pinch the dough to seal
the layers together.
5. Brush the top of the pizza generously with olive oil and bake for 20 minutes, or until
the top and bottom crusts start to brown.
* You can buy refrigerated pizza dough at your neighborhood pizza place or at the grocery store.
If you prefer, of course, you can always make your own.

BUY NOW!!!! The Puglian Cookbook: Bringing the Flavors of Puglia Home

Reprinted with permission from The Puglian Cookbook by Viktroija Todorovska, Agate Surrey, 2011

Pinasca byline: Cameron Bogue, Beverage Manager Cafe Boulud, and Pleiades, in NYC

Inspiration was drawn from Latin culture where fresh picked fruit is dipped into salt and dried chili pepper. Combining these flavors with another Latin favorite, the Caipirinha, accentuated the caramelized flavor of grilled pineapple.

1 ¼ oz Cachaça or aged rum
2 slices Grilled pineapple*
1 oz Fresh lime juice
½ oz Simple syrup
1 Tbl Sugar
1/8 tsp Salt
1/8 tsp Cayenne pepper

Muddle grilled pineapple, lime juice and simple syrup in bottom of a shaker. Add ice and Cachaça. Shake well and strain into an ice-filled rocks glass rimmed with sweet and spicy mixture.

*Cut fresh pineapple, slice lengthwise and grill until the simple sugars are caramelized with beautiful grill marks. 

Pecan Caramel Cheesecake by: Sandra Lee

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade. 

Serves 12 to 16 

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake® 
3/4 cup butter, melted 
1/4 cup granulated sugar 
2 tablespoons water 
2 1/2 cups cold whole milk 
1 cup butterscotch caramel sauce, Mrs. Richardson's ® 
1 cup pecans, toasted, chopped 
1/2 cup golden brown sugar, packed 

Prep time: 10 minutes 
Chilling time: 5 hours 

Preparation:

Line bottom of 9-inch-diameter spring form pan with parchment or wax paper. 
Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. 
Press remaining crumb mixture onto bottom of prepared pan (not up sides). 
Combine 2 packages of cheesecake filling and cold milk in another large bowl. 
Beat for 3 minutes, or until smooth and thick. 
Fold 1/2 cup of caramel sauce into cheesecake mixture. 
Pour mixture into crust-lined spring form pan. 
Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. 
Sprinkle atop cheesecake. 
Refrigerate cake at least 5 hours, or until set. 
Run warm knife around pan sides to loosen cake; remove pan sides. 
Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce. 
Serve cold. 

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Copyright © 2003 SLSH Enterprises

Pears in Broth byline: Francine Segan

It isn't only kids who love to play with their food. Back in Shakespeare's time chefs loved to sculpt meat, marzipan, and dough into various shapes. The meatballs for this soup are formed into the shape of a pear (or if you artistically challenged, just a simple round apple). They are fun to make and have an extra surprise. There is a grape in the center, which gives the savory meatball a wonderful sweet and tangy taste. This delicious soup is easy enough for a mid-week family meal, but impressive enough for company. Serves 6

8 ounces ground beef, turkey, veal or pork
1/4 cup dried whole wheat bread crumbs
1 large egg
1 tablespoon finely chopped fresh thyme 
2 tablespoons finely chopped fresh parsley 
1/2 teaspoon salt
Pinch of ground cloves
12 small seedless grapes 
12 sage or parsley leaves, with stems
1 1/2 quarts ready-made stock, simmered with dried fruits 

Combine the ground meat, breadcrumbs, egg, thyme, parsley, salt and cloves in a bowl. Divide the mixture into 12 equal portions. Wrap each portion of meat around a grape and form a pear shape. 
Preheat the broiler. Place the pears upright on a well-greased pan, and broil 4 to 5 inches from the flame for 4 minutes, or until done. Using a toothpick, gently insert a sage leaf into the top of each pear.
Carefully place 2 pears in each serving bowl and ladle the warm stock around the pears.

BUY NOW: Shakespeare's Kitchen. renaissance recipes for the contemporary cook

Peanut Butter Mini Mud Pies by: Sandra Lee

Makes 6 

6 tablespoons creamy peanut butter, Jif®
6 mini graham cracker crusts, Keebler Ready Crust®
3 1/2 cups (from 1 quart) coffee ice cream, Häagen-Dazs® 
1 bottle (7-ounce) milk chocolate shell topping, Hershey's® 
1 tablespoon graham cracker crumbs, Nabisco Honey Maid®

Prep time: 10 minutes 
Freezing time: 1 hour

Preparation: 

Spread 1 tablespoon of peanut butter into bottom of each crust. 
Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust. 
Freeze for at least 1 hour, or until ice cream and crusts are frozen solid. 
Remove pies from foil pie tins; place pies on plates. 
Drizzle milk chocolate shell topping over ice cream in crusts. 
Immediately sprinkle 11/2 teaspoon of crumbs over each pie and serve. 

Variation: To make mini chocolate pie crusts, scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans.

BUY NOW: Semi-Homemade Desserts

Copyright © 2003 SLSH Enterprises

My Paella: Paella a mi estilo by: Simone & Ines Ortega

Serves 6-8.

Ingredients:
· 11 ounces raw shrimp, shells on and heads attached, if available
· 2 ¼ pounds mussels or 1 pound 2 ounces littleneck, steamer, or cherrystone clams 
· ¾ cup olive oil
· 1 small onion, finely chopped
· 1 clove garlic, finely chopped
· 3 tablespoons tomato sauce or 1 large, ripe tomato, chopped
· 2 small squid, cleaned and cut into ¼ inch thick rings
· 2 ½ cups long-grain rice
· 3 sprigs fresh parsley
· pinch of saffron threads
· 2 chicken bouillon cubes
· scant 1 cup drained canned peas
· 1 red bell pepper, seeded and cut into strips
· salt
· lemon wedges

Peel the shrimp and reserve the shells and heads, if attached. Set the shrimp aside. Put the heads and shells into a pan, pour in plenty of water, and simmer for about 10 minutes. Remove the pan from the heat and strain the stock into a bowl.

If using the mussels, and they have not been pre-cleaned, scrape the shells with the blade of a knife and remove the "beards," then scrub under cold running water. If using the clams, scrub under cold running water. Discard any shellfish with broken shells or any that do not shut immediately when sharply tapped. Put the shellfish in a pan or skillet, add ¼ cup water, cover and cook over high heat for 3-6 minutes, until the shells have opened. Left out the shellfish with a slotted spoon, discarding any that remain closed. Reserve the cooking liquid.

Remove nearly all the shellfish form their shells but leave a few in the shell or half shell for the garnish, strain the reserved cooking liquid through a cheesecloth-lined strainer into the shrimp stock. Add enough water to make 7 ½ cups, if necessary. Pour into a pan and heat gently, but do not let boil. 

Preheat the oven to 350ºF. Pour just enough of the oil into a paella pan or large, heavy skillet with a metal handle to cover the base and heat it. Add the onion and garlic over medium heat, stirring occasionally, for 7 minutes, until lightly browned. Add the tomato sauce or fresh tomato and cook, stirring constantly, for a few minutes. Reserve a few shrimp for the garnish and add the remainder to the pan with the squid rings and rice. Cook, stirring constantly, until the squid becomes opaque. Add the shelled mussels or clams. Season with a pinch of salt and pour in the hot stock, gently shake the pan to make sure the liquid is evenly distributed.

Pound the parsley with the saffron in a mortar, or process in a mini-food processor. Mix in 2 tablespoons water, and add to the paella pan. Crumble in the bouillon cubes. Gently shake the pan or stir with a wooden spoon. Add the peas to the paella and cook for a few minutes more. Garnish the paella with the strips of bell pepper, the reserved shrimp, and the reserved shellfish in the shell. 

Transfer the pan to the oven and bake for about 25 minutes. Spread out a dampened dishtowel on a work surface. Remove the paella pan from the oven, place it on the dishtowel, and let stand for 5 minutes. Serve the paella with lemon wedges hung over the side of the pan.

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Marshmallow Dessert Pizza by Eileen Talanian

Makes one 12-inch pizza

Kids love eating sweets that look like dinner. I think they feel like they're pulling one over on the big guys. Using real pizza or bread dough helps to keep this dessert from being overly sweet. Vary the type of fruit you use, and change or omit the candy. You can make the pizza early in the day and add the strawberries at the last minute.

1 package fresh uncooked pizza dough, or 1 loaf frozen bread dough, thawed
2 cups Chocolate Ganache (recipes follows), made with half milk chocolate and half dark chocolate
1 ½ cups cut-up marshmallows
1/3 cup candy-coated chocolate pieces
1 1/13 cups sliced fresh strawberries
Roll out the dough and bake it according to the package directions. Let it cool completely before assembling the pizza.

Spread slightly warm ganache over the dough, leaving a ½-inch rim around the edge. Sprinkle the ganache with the cut-up marshmallows and the candy pieces. When you are ready to serve the pizza, place the sliced strawberries generously around, and if you like use a propane torch to soften or brown the marshmallows. Cut with a pizza wheel and serve.

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