In A Nutshell

This is a free-form version of the heavier, more traditional eggplant parmesan; it is adapted from Food and Wine magazine. The tomatoes and eggplant are lightly brushed with olive oil and grilled; then the meal is assembled on a rimmed baking sheet. I realize my photo leaves a lot to be desired, but the meal was fabulous. 1 large eggplant, sliced in 1/4" slices 3 medium tomatoes, sliced in 1/4" slices EVOO for brushing the veg coarse salt and pepper 3 Calabrian chilies packed in oil , chopped into little pieces 1/4 cup sliced black olives 1- 4oz. ball fresh mozzarella 1/3 cup shredded parmesan optional: a smidge of leftover fontina found in your deli drawer, sliced or cubed Brush the eggplant slices lightly with olive oil, season with salt and pepper and grill over high heat on a grill pan for about 5-7 minutes per side (until nicely browned but not falling apart). I had to do this in two batches. Arrange half the eggplant in a square shape, slightly overlappin...

This is a wonderfully hearty vegetarian soup; excuse the messy picture please!  The recipe is adapted from Food and Wine magazine. The original recipe had zucchini in it which I put in the soup, but I didn't like how it got mushy and watery tasting. Maybe green beans would be a good substitute or perhaps spinach?? Surprisingly delicous and simple... 1/8 cup EVOO 1 onion, chopped 1 1/2 lbs mushrooms, baby bellas and white button (or your favorite blend) 2 garlic cloves, chopped 1/8 cup sweet Hungarian paprika 1/2 T hot Hungarian paprika 1 14 oz. can fire-roasted diced tomatoes 1 Yukon Gold potato, diced 4 cups vegetable broth 1 bay leaf Cook the onions and garlic in the olive oil until softened, about 5 minutes. Add the mushrooms and a hearty pinch of salt and cook over high heat until the mushrooms are nicely browned and the juices released have thickened somewhat (so that it's not watery in the pot but rather gravy-like). Add the paprikas and stir for a minute ...

Another hit from Julie; pure deliciousness... pitted dates softened cream cheese bacon Put a small amount of softened cream cheese in each date. Cut the bacon slices in half and wrap each date in the bacon, placing it seam side down on a large rimmed baking sheet. Bake at 375º for about 40 minutes or until bacon is crisp. I bet an almond jammed in there along with the cream cheese would be good too.

I will be the first to admit that our go-to birthday cake is lovingly known in our house as "puddin' cake" which consists of a box cake along with a box of vanilla instant pudding. It goes against everything I believe in to use a "box" anything but damn! that cake is good-- moist and unnaturally yellow in color. However, I draw the line at canned frosting... it's just wrong and not good and wrong. Please try this recipe- it is so easy and only uses one pan!  You'll never return to the canned stuff, I promise!! 1 1/2 sticks unsalted butter 4 oz. unsweetened chocolate 3 T cocoa powder (nothing fancy- just regular cocoa) 3 1/2 to 4 cups powdered sugar (depending on how sweet and soft you want the frosting) 3/4 cup sour cream In a large enough saucepan over low heat, melt the butter along with the chocolate and cocoa powder, stirring with a heatproof rubber scraper. When it is smooth, remove from heat and whisk in most of the powdered sugar; I onl...

I LOVE pumpkin in just about any form; this chili is the perfect fall food and is actually very healthy. I like to serve this with Zucchini Cornbread and a nice cold beer. You can add cheese on top if you want but it doesn't even need it. This recipe was given to my friend Julie (as in Power Muffin Julie) and she modified it a bit; the only change I made was to use chicken broth rather than water. It is ridiculously easy to make;  I usually double the recipe-- the leftovers (if there are any) freeze well. 1 lb Italian chicken or turkey sausage (I like spicy from Whole Foods), casing removed 1 T olive oil 1 15 oz. can cannellini beans, drained 1 15 oz can pumpkin puree 1 cup chunky style salsa (see note at the end about salsa) 1 cup chicken broth In a saucepan, heat the oil and add the sausage; fry over high heat, breaking it up with a wooden spoon. Stir in the remaining ingredients and bring to a boil. Lower the heat and simmer for 10 or 15 minutes to let the flavors m...

This recipe comes from my sister-in-law Caroline who makes the best salads ever! This is a great way to use up leftover stale French or Italian bread and a delicious way to enjoy summer tomatoes. Though I've given precise measurements, they should be used as guide- a little more or less of anything is fine. You can also improvise and add cucumber, black olives, green onion, fresh mozzarella... whatever sounds good. 2 cups bread cubes 2 garlic cloves, chopped 3 T extra-virgin olive oil 2 cups chopped fresh tomatoes minced basil 1/2 T balsamic or red wine vinegar salt and pepper to taste Put 1 T EVOO in a bowl along with the vinegar and whisk. Add the chopped tomatoes, salt, pepper and basil and let sit while you prepare the bread. You want the tomatoes to release their juices. In a frying pan, heat the remaining 2 T oil and cook the garlic until softened (just a few minutes); remove with a slotted spoon and add to the tomatoes. To the heated oil, add the bread cubes and...

And the crowd goes wild..... For the dressing : 3 oz. extra-virgin olive oil 2 T white wine vinegar 1 T drained capers 1/2 cup Italian parsley, washed and dried 1/2 t salt freshly ground pepper Puree all the ingredients in a small food processor or mini-blender except the EVOO until coarsely chopped. Add the EVOO in a steady stream.  I don't know why you have to do it this way- next time I make this I'll probably just blend it all at the same time-- what's the worst that could happen?? For the salad : 3 cans white beans (I used Goya small white but you can use Cannellini), drained and rinsed 7 or 8 radishes, sliced very thinly 2 green onions, sliced 1 small can sliced black olives Mix all the ingredients along with the dressing; you could always add a can of tuna to this or some leftover sliced chicken to turn it into a more substantial meal. Adapted from Bon Appetit.