Ever get in a rut with salad…making the same thing all the time? Not to say there’s anything wrong with a green salad, but face it, there are so many good ones to make if you plan ahead. This year I’ve come around, resurrecting and enjoying some of my old favorites. This tasty spinach salad is from back in my Colorado days. On a bed of baby spinach leaves, are pieces of apple-smoked bacon (or pancetta), hard-cooked eggs, avocado, black olives, hulled sunflower seeds and chives (or scallions)…dressed and unified with a simple, homemade, sweetened apple cider vinegar and olive oil vinaigrette. This is a prime example of how a few simple, quality ingredients work so well together…the flavors and textures. Completely yummy.

The vinaigrette: Simple, sweet and complimentary.

The salad: Just a few quality ingredients…oh, and avocado.

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Spinach Salad With Apple Cider Vinaigrette

Serves 6

Salad

9  ounces fresh baby spinach leaves

4-5  eggs, hard cooked, peeled and quartered

6  crisply cooked bacon strips (or pancetta), cut into pieces or crumbled

2  tablespoons chopped chives or scallion

18  large black mission olives, sliced or halved

1  large avocado, halved and thinly sliced

2  tablespoons raw sunflower seeds

Vinaigrette (makes 1 cup)

1/4  cup apple cider vinegar

3/4  cup extra-virgin olive oil

2  tablespoons water

2  tablespoon sugar

1  teaspoon kosher salt

1/8  teaspoon white pepper

Prepare and arrange the salad ingredients in a large salad bowl. Make the vinaigrette, whisking ingredients in a wide-mouth Mason jar. Shake well and dress individual servings with about 2 tablespoons of vinaigrette.

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Mascarpone is known as Italian cream cheese, and one of the key ingredients in the Italian dessert cake, tiramisu. It’s smooth, creamy and  buttery, unlike tangy American cream cheese – and is made homemade very easily. By definition, mascarpone isn’t actually cheese, because no rennet or starter is used to make it. Mascarpone comes from the Lombardy region of Northern Italy, and is made with the milk of cows fed a special diet of grasses, herbs and flowers. It’s used in a variety of desserts besides tiramisu – such as layer cakes, cheesecake, frosting, fillings, parfaits, and trifles. Many chefs use mascarpone to thicken risotto, sauces and soups etc. – you can buy it at some supermarkets and specialty markets…but I love to make it homemade. It’s simply made with only 2 ingredients…and is luscious, beautiful and delicious!

Just two ingredients, heavy cream and fresh lemon juice (strained). I recommend using organic cream for exceptional flavor (do not use ultra-pasteurized cream). You will need a candy thermometer and a heavy pot to get started. I’ll be making Strawberry Tiramisu (which calls for 1 pound of mascarpone), so the pictures from here on reflect a recipe and a half, or 17.5 ounces (see Cook’s Note below).

Heavy cream is warmed over low heat to 190 degrees F. (stirring constantly)….for 8 to 11 minutes, or 109 degrees F. Fresh lemon juice is stirred in and the mixture is set aside to curdle and thicken (30-45 minutes). I find this method works best, and is the most simple and straightforward.

Line a fine mesh sieve with 3-4 layers of cheesecloth.

Set it over a bowl.

Pour the curdled mixture in the cheesecloth and let rest (undisturbed) for 20-30 minutes, to drain (just a tablespoon or two), and cool completely.

Drain the bowl. Place the sieve back on the bowl, cover with plastic wrap and refrigerate overnight (or at least 12 hours).

Remove plastic wrap, turn the strainer over, peel off the cheesecloth. Option #1 – place in a bowl to use immediately.

Option #2  – transfer to a container and stir, cover and refrigerate. Use within 5 days.

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 Mascarpone Cheese Homemade

When I need a pound of mascarpone, I make a batch plus one half (17.5 ounces). See the Cook’s Note (below) for precise adjustments.

 Makes about 11 ounces

2  cups organic heavy cream (not ultra-pasteurized)

1 tablespoon strained, fresh lemon juice

Pour the cream in a heavy-bottomed, non-reactive, 2-quart saucepan. Place a candy thermometer in the pan. Heat the cream over low heat, stirring slowly and constantly with a wooden spoon. When the temperature reaches 190 degrees F. (about 8 minutes) remove the pan from the heat. Add the lemon juice and continue stirring slowly for 30 seconds, just to blend. Allow the mixture to rest (undisturbed) for 30 minutes, while the cream curdles and thickens.

Meanwhile, line a sieve with 4 layers of cheesecloth, and set over a bowl with enough space for the liquid to drain freely (a tablespoon or two). Pour the curdled cream mixture into the sieve, and allow it to drain for about 20 minutes, or until completely cooled. Discard the liquid in the bottom of the bowl, place the sieve back on the bowl and cover with plastic wrap. Refrigerate for about 12 hours, or until firm. Remove the cheese from the cheesecloth and transfer to storage container, seal and refrigerate. Use within 5 days.

Cook’s Note – To make 1 pound:

Use a 3-quart sauce pan.

Increase the heavy cream to 3 cups, and the lemon juice to 1 1/2 tablespoons.

Adjust the heating time to about 11 minutes (or until temperature reaches 190 degrees F.).

Let rest (undisturbed) for 40-45 minutes, to curdle.

Allow the mixture to drain for about 30 minutes, or until completely cooled.

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My version of this classic Italian dessert cake is like a fancy version of strawberry shortcake. There’s no cooking or baking involved, and it’s a cinch to make. A mascarpone-whipped cream filling is laced with orange liqueur…then layered between ladyfingers and macerated fresh strawberries. I always make it a day in advance to allow the layers to set and the flavors to meld. It’s a luscious dessert for dinner parties and special occasions, as well as summer barbecues and pot lucks. Your family and friends will think you put in a lot of hard work.

Rinse, hull and slice 1 1/4 pounds of fresh ripe strawberries. Combine the oj and liqueur (I prefer Gran Marnier)…pour the mixture over the strawberries and let macerate for about 30 minutes. Stir with a rubber spatula a few times to keep evenly saturated.

This time of year I can only find sponge ladyfingers…so that’s what I’m using. Line the bottom of a 2-quart dish (with a 2 1/2-inch or more height). This is an oval 12 x 8 x 2 1/2-inch dish – I like the way it presents and fits. Feel free to use something comparable.

I’m using homemade mascarpone cheese – which by the way is easy and so fun to make yourself, with only 2 ingredients. You can purchase mascarpone in most supermarkets, Italian and specialty markets.

Beat the whipping cream, adding liqueur and vanilla. Then the sugar, until nice and thick. Then add the mascarpone.

Drain the strawberries, reserving the liquid. Spoon half of the liquid over the lady fingers  (saturating them evenly)…adding a few more lady fingers (if desired) to make a snug fitting layer.

Now place half the strawberries over the ladyfingers in a snug, single layer.

Dollop half of the mascarpone-whip cream mixture on top and gently spread, covering all the strawberries.

Repeat a 2nd layer, placing ladyfingers in the opposite direction (you’ll probably have a few ladyfingers  leftover). Saturate with remaining juice.

A final layer of strawberries.

Top with the remaining mascarpone mixture. Smooth the top and cover with 2 layers of plastic wrap (it’s going in the fridge overnight…or for 8+ hrs., to set and allow the flavors to meld). A double layer of wrap with protect it from absorbing any stray smells in your fridge. I just shared this batch with some of the moms on my block, for Mother’s Day.

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Strawberry Tiramisu

Makes 8 servings

1 1/2  pounds fresh ripe strawberries, divided

2/3  cup orange juice

1  tablespoon plus 2 teaspoons orange liqueur (such as Gran Marnier), divided

1  cup heavy cream

1/4  cup superfine sugar (or regular granulated)

2  teaspoons pure vanilla extract

16  ounces mascarpone cheese, homemade or purchased

2 packages sponge ladyfingers (12 split ladyfingers per package, equals 48 total pieces) or Savoiardi

Rinse, hull and slice 1¼ pounds of the strawberries. Reserve the remaining strawberries for garnish, if desired. Place the strawberries in a small bowl and drizzle with the orange juice and 1 tablespoon of the liqueur. Set aside for 30 minutes to macerate.

In an electric mixer bowl fitted with a whisk attachment, beat the cream on medium-high speed, until it begins to thicken. Add the vanilla and remaining liqueur. Add the sugar incrementally, and continue beating until stiff peaks form. With the mixer speed on medium-low, add the mascarpone in 3 parts, beating until combined after each addition. The mixture should be smooth and creamy. If you don’t have time to refrigerate overnight (to fully set up), beat the mixture a little longer on medium-high speed to thicken further.

Line the bottom of a 12 x 8 x 21/2-inch high (or comparable) baking dish with about half of the ladyfingers (you may not need all of them for 2 layers). Strain the strawberries, reserving the juice. Drizzle the ladyfingers with half of the reserved juice, or until equally saturated. Cover snugly with half of the strawberries. Gently spread half of the mascarpone mixture over the strawberries. Make a second layer with the remaining ingredients, placing the ladyfingers in the opposite direction. Smooth the top with an offset spatula and cover with 2 layers of plastic wrap. Refrigerate at least 8 hours (preferably overnight) to set. Scoop or cut the tiramisu into squares or pieces. Garnish with (reserved) sliced strawberries.

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It’s Cinco de Mayo and we’re having enchiladas, with red sauce. My husband is a tennis pro, works 6 days a week/5 late evenings, doesn’t eat dinner accept for power bars (to keep him going). On weekends, I ask him what he fancies for dinner…this week it has to be Cinco de Mayo fare, and predictably he requested enchiladas. This recipe has been in my repertoire for decades, and the red sauce is homemade, and based on a recipe from (life-long friend) Vivian! You could use canned enchilada sauce (I have on occasion)…it tastes good but is absolutely loaded with sodium (400+mg per 1/4 cup), and homemade is so easy to make – so why not?! Sometimes I prep everything a day ahead, then I can assemble and bake the enchiladas in short order the next day. When I have company, I serve rice and chopped avocado-tomato salad on the side.

A few basic ingredients make this a flavorful and slightly spicy red sauce that cooks about 20 minutes.

A rue is made with oil, garlic and flour. Spices are stirred in with sauce and water.

The yield is about 3 cups, which I heated and thinned with 1 1/2 cups water before assembling the enchiladas. The canned tomato sauce I used was pretty thick (they vary considerably).  I like a lot of sauce, so I used it all.

For the filling I’m using shredded rotisserie chicken (from Costco). You can also poach a whole chicken or even boneless breasts (see Cook’s Note). I add ground cumin, fresh cilantro, black olives and roasted green chiles. I prefer large tortillas which yield 7 large enchiladas, but any size will do.

The corn tortillas are heated one at a time until soft, then dipped in (or brushed) with sauce, filled and rolled. As you can see, my sauce was still pretty thick. This is the messy part of the recipe, which goes fast because there are only 7 tortillas to roll.

I pour the remaining sauce on top and cover with Monterey Jack cheese.

Bake for 15 to 20 minutes. This may look like a lot of cheese, but these are large 6-inch tortillas…a good amount of cheese balances perfectly. I can eat one, and maybe 1 1/2 enchiladas myself.

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Red Enchilada Sauce

Makes about 3 cups

3  tablespoons canola oil

3  garlic cloves, pressed or minced

1/4  cup all-purpose flour

1  (15-ounce) can tomato sauce

1/4  teaspoon ground cumin

1/4  teaspoon onion powder

2/3 – 1 1/2  cups water

3  tablespoons chili powder

Heat the oil in a 3-quart saucepan over low heat. Add the garlic and cook until soft, 2 to 3 minutes. Stir in the flour and continue cooking (mixture will bubble), just until golden (3-5 minutes)…to remove raw flour flavor. Pour in the sauce, add the spices and stir well. Add 2/3 cup of water and bring to a simmer over medium-low heat. Cover and simmer for 15 minutes, stirring occasionally. Add more water to thin (some tomato sauces are thicker than others). Use immediately or transfer to a storage container and cover the top with plastic wrap (so a skin doesn’t form)…and refrigerate until use.

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Chicken Enchiladas

Makes 4 servings

3  cups  Red Enchilada Sauce

1 1/2  cups water

5  or more cups shredded rotisserie or poached chicken (see Cook’s Notes)

1/2  teaspoon ground cumin

1/3  cup chopped fresh cilantro

12  large black mission olives, chopped (1/2 cup)

1  (4-ounce) can or 1/4  cup mild, fire diced roasted green chiles

8  or more ounces (about 2 1/2 cups) shredded Monterey Jack cheese

7  large or 10-12 small corn tortillas

Guacamole and or sour cream, for garnish – Optional

Preheat the oven to 350 degrees F.

                                                                                                                                                                                                                                   Pour the red sauce in a saucepan and add the water (this will thin the sauce less thick and easier to work with). Heat sauce over medium low heat. Shred the chicken into a medium-size bowl and sprinkle with cumin. Toss is the olives and green chile, mix to combine. Pour some sauce into a shallow bowl (such as a pie dish). Coat the bottom of a 9 x 13-inch baking pan with about 1/2 cup of  sauce. Place one tortilla at a time in a microwave oven (on high setting) for 15 to 20 seconds, until soft and pliable. Dip the tortilla in the sauce or apply sauce with a brush, just to coat the tortilla. Add more sauce to the dish (to replenish) as needed. Fill the tortilla with a heaping 1/2 cup of the filling (less if using small tortillas). Roll and place seam side down in the baking pan. Repeat, then pour the remaining sauce over the top of the enchiladas. Cover the enchiladas with Jack cheese and bake for 15 to 20 minutes, until the cheese is melted. Serve with rice and beans if desired…or top with guacamole and/or a dollop of sour cream.

Cook’s Note: Moist, succulent chicken is best in this recipe, especially poached or rotisserie roasted from the store. In a pinch, you can also substitute browned ground chicken or turkey (with onions) if need be. I’ve employed them all at one time or another – do what works best for you!

A) To poach a whole (3-pound) chicken, place in a large sauce pot and cover with water. Add 2 bay leaves, 1 quartered onion, 3 mashed garlic cloves, 1 teaspoon salt and 1/2 teaspoons of peppercorns. Simmer whole chicken for 45 to 50 minutes, drain, cool and shred with your hands. (Strain and save broth for another recipe).

B) Boneless, skinless chicken breasts (3 pounds) should be placed in a large saute pan (do not overcrowd the pan; you may need to do this is two batches). Barely cover breasts with water, add seasonings (same as the whole chicken) and bring to a boil. Immediately lower the heat and barely simmer for 10 minutes. Turn off the heat and let stand in the liquid for 15 to 20 minutes. Remove, cool and shred. Repeat a 2nd batch as needed.

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I always start my weekday mornings nutritiously. My stomach can’t handle sugary sweets like donuts or pastry in the AM…I guess that’s a good thing. Love eggs…and usually reserve them for the weekend. That’s when a frittata for breakfast or brunch hits the spot. Frittatas are nutritious comfort food in my book, so anytime is actually a good time if you ask me. Frittata ingredients are versatile so you can get creative and use whatever you have in the fridge/pantry/garden. Today’s a weekday, and late afternoon – I’m hungry and this frittata is just what this girl ordered (dinner)…simple, delicious and satisfying.

A frittata is no more than an open-face omelette, a perfect foundation for fresh veggies or recycled leftovers. Meat eaters can use bits of leftover ham, sausage, bacon bits, etc. It doesn’t take much…a little of this and that. Italians are known for improvising, and a frittata is like their blank palette. My picks today: Fresh veggies, herbs, and a touch of mozzarella cheese. Yum.

Ingredients: Fresh veggies and herbs, 4 eggs with milk, and a small amount of mozzarella.

Saute the veggies in butter.

Add the egg mixture and cook until almost set. Sprinkle cheese and herbs on top and transfer to the broiler.

Broil until the top sets and browns a little.

Dig in!

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Spring Frittata

Raid your garden or pantry, and recycle leftovers – have fun creating this breakfast, brunch and snack comfort food.

Serves 4

2  teaspoons butter

1/4  cup chopped shallot

1/3  cup potato, small dice

1/4  cup zucchini, small dice

1/4  cup red bell pepper, small dice

4  large eggs

1/4  cup milk

3/8  teaspoon kosher salt

Pinch of freshly ground black pepper

1/4  teaspoon minced thyme

1/4  teaspoon minced basil

1  tablespoon chopped flat-leaf parsley

1/4  cup shredded mozzarella cheese

Preheat the broiler on high setting, and set the oven rack about 6-inches from the heat element.

In a medium (10-inch) non-stick, oven-safe skillet, melt the butter over medium-low heat. Add the onion, potato, zucchini and red pepper, and sauté over medium-high heat 4 to 5 minutes, until cooked through and caramelized. Meanwhile, beat the eggs and milk in a large bowl with a hand mixer (or process in a blender) until well blended. Add the salt and pepper. Make sure the sautéed vegetables are uniformly spread over the bottom of the skillet. Slowly pour in the egg mixture and cook over medium heat for 4 to 5 minutes, until the egg mixture sets around the edges and the bottom is nicely browned. Sprinkle with the mozzarella and fresh herbs and transfer to the broiler. Cook for about 4 minutes, until the top is completely set and lightly browned. Slide the frittata out of the skillet and onto a cutting surface. Slice in wedges and serve.

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It’s been a tragic week filled with sorrow. For me personally, a reminder that life is precious and not be taken for granted. And to stay grateful.

We all need to eat, so onward to some comfort food…homemade bread. There’s nothing like the aroma of home baked bread permeating your space. One of my undeclared New Year’s food resolutions is baking homemade bread, sometimes with the help of my bread machine. It mixes and rises the dough, then I take over to shape it, rise it (one more time) on a baking sheet and bake it in the oven. Oh my, does it ever come out so much better than machine baked (in an awkward container). If you don’t have a bread machine, you can make a heavier/denser (but delicious) loaf without one. I’ll show you both ways to make it.

This is a plain and simple, large round loaf of honey whole-wheat bread, about 1 3/4 pounds. It has lovely, subtle honey undertones…perfect for toasting, sandwiches, plain or with butter, or peanut butter ‘n jelly, etc. It’s not heavy (no seeds/grains, no sugar, no egg – just a 1/2 cup of bread flour…the rest is whole-wheat). I add a teaspoon of diastatic malt powder to prolong freshness and promote uniform browning (that’s optional).

Sometimes I divide the dough in half and bake 2 smaller round loaves (side by side, same amount of time). It freezes well in a ziplok bag. I also like to give these away to neighbors and friends. I have yet to make standard (rectangular) loaves yet. I need new loaf pans.

I’m hung up on this recipe and frankly it’s hard to wait for it to cool. It’s an old favorite I adapted from an old bread machine cookbook. My old bread machine cookbook is a gold mine – I’ve adapted from many of the recipes over the years and turned out some pretty darn good loaves, dinner rolls, English muffins, pretzels etc. I love adaptable recipes, especially bread.

The bread machine mixing method: I just got a new Zojirushi bread machine, after using my mom’s hand me down Hitachi machine, it finally quit after 25+ yrs. I was sad to see it go…but that’s when I got desperate and made this loaf by hand (see hand made method, below). Ingredients are always added in the order of the recipe list…and the yeast should not touch the liquid. The machine mixes the dough and rises it twice. I remove, shape, and let the dough rise again…for 1 hr. Then it’s baked in the oven for 25 minutes.

The dough cycle: On my machine is about 1 hr. plus 50 minutes.

Remove, deflate/pat down and shape into an oblong or round disk…on a floured baking sheet (left). Cover with a towel and let rise for 1 hr. in a slightly warmed oven or a warm place…until doubled (right).

Bake for 20 to 25 minutes at 375 degrees F. It’s so good, and more fun and rewarding to make. This loaf is a big 1 3/4 pound oval loaf. It’ll keep a family of carb eaters going for awhile. Store at room temperature in a plastic bag, to retain freshness.

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The hand made method (no bread machine):

When I was shopping around for a new machine, I winged it and made this recipe by hand, with only one rise. The bread was dense but delicious. I imagine you can deflate the dough again and do a 2nd rise, for a lighter texture.

Here’s how I did it: You can use a sturdy stand mixer to mix the dough and begin kneading it if your machine is powerful enough – mine wasn’t…it jumped around like crazy and I had to hold it down. Then knead it by hand (dough will be stiff) for about 8 minutes, until smooth and somewhat elastic. Poke your finger in the dough 1/2-inch, to see if it expands back – it should. Now cover and let rise in a warm spot until doubled, about 1 hr. A 2nd rise will make a lighter less dense loaf, if desired – be sure to deflate and reshape the dough first. Follow the recipe from this point on.

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Honey Whole-Wheat Bread

Adapted from: Debbie’s Honey Whole Wheat Bread/Bread Machine Magic, by Linda Rehberg & Lois Conway.

Makes one large (1 3/4-pound) round loaf, or two smaller loaves (slightly less than 1 pound each)

1 1/8  cups non fat milk (low fat or whole milk)

2  tablespoons non fat powdered milk (omit if using low fat or whole milk)

2 1/2 cups unbleached whole wheat flour

1/2  cup unbleached bread flour

1  teaspoon diastatic malt powder – Optional

1  tablespoon butter or spread (such as Earth Balance)

1/4  cup honey

2  teaspoons active dry yeast

Place the ingredients in the bread machine, in the order listed above – make sure the yeast does not come in contact with any liquid. Set the setting to “dough”, according to your machine’s instructions. When the dough is ready (most machines take about about 1 hour plus 45 minutes.), remove and turn the dough out on a lightly floured work surface. Shape the dough into a oblong or round mound and gently pat it down to deflate. Place on a lightly floured baking sheet (non-stick is best), and cover with a clean, dry dish towel. Place in a warm place and let rise until doubled (about 1 hour). If it’s a chilly in your kitchen, you can preheat the oven to 200 degrees F. for about 10 minutes (before the dough is finished) and then turn it off. Place the covered dough in the oven – make sure the oven has had time to cool down (no warmer than 85 degrees F.).

When the dough is risen and doubled (about 1 hour), remove and preheat the oven to 375 degrees F.

Bake for 20 to 25 minutes, until nicely darkened and beautiful. Remove and cool on a rack before slicing. If necessary, use a metal spatula to loosen the bread from the pan; transfer to a rack and cool completely if you can wait (I never can!). Store in an air tight plastic storage bag to retain freshness.

Cook’s Note:
Diastatic malt powder is optional (for even browning and to prolong freshness). I order mine online from King Arthur’s Baker’s Catalogue.

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Broccoli isn’t boring where I come from. With minimal effort this simple aromatic side dish (mom used to make us) has a fabulous way of rounding out a dinner menu. I like that you can find it fresh year round. The florets are steamed just until tender, and then garnished with garlic and olive oil, and fresh lemon juice – this is a common side dish you have probably seen or made before…but I’m documenting and posting it because I love exactly the way mom made it. This was her quick, easy, economical way of getting nutritious veggies on the table for the 6 of us…with fish, chicken, meatloaf, anything barbecued, etc. This recipe has stuck by me, especially when I was out on my own; many a huge plate of it (with nothing else) sufficed for dinner quite well!

Did you know? Broccoli was introduced to the United States by Italian immigrants. It’s rich in multiple nutrients and especially high in Vitamin C and fiber. Broccoli contains lutein and beta-carotene, with anti-cancer, anti-viral and anti-bacterial properties. Raw broccoli (including stems) is proven to alleviate acid reflux – I recently saw an interesting program about it on The Food Hospital (Cooking Channel TV). Raw stems were shaved or chopped thin and tossed into salads. I also save the stems now for green juicing. Nutrients are greatly reduced when broccoli is boiled or overcooked – raw or steamed (until tender) is best.

Trim stems and cut florets. Use a veggie steamer set in a large pot – add water to just below the steamer. Cover and steam until slightly tender (10 to 12 minutes).

Meanwhile, the garlic is cooked until just soft – do not brown it.  These are Meyer lemons…love them.

Transfer the broccoli to a platter – arrange and spoon the garlic and oil over it.

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Steamed Broccoli With Garlic, Olive Oil and Lemon

Serves 6-8

1 1/2  pounds broccoli crowns (or 1 3/4 pounds broccoli with stems)

3  large garlic cloves, chopped

3  tablespoons extra-virgin olive oil

1-2  lemons, quartered

Place a collapsible steamer in a large saucepan (this one is 6 quarts) and add water to just below the steamer. Trim stems if needed, and cut the broccoli crowns into smaller florets. Pile and arrange the florets on the steamer. Cover and bring to a boil over medium-high heat. Cook 10 to 12 minutes, or until the stems are slightly tender, but still firm when pierced with a fork. Remove the pan from the heat, uncover and let sit 5 minutes, to cool down.

Cook the garlic until soft in a small pan over low heat, 2 to 3 minutes (do not allow the garlic to brown) – or microwave in a small heatproof bowl on high setting for about 30 seconds.

Transfer the broccoli to a platter with tongs – arrange in a circular pattern, florets facing out. Spoon and or drizzle the garlic and oil over the broccoli, and arrange the lemon quarters around the edge of the platter. Serve immediately or cover with aluminum foil and keep warm. Garnish individual servings with lemon juice and enjoy.

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I have a lifelong affinity for New York-style pizza; the unforgettable street slice…known for its thin, wide, foldable crust topped with mozzarella cheese and marinara sauce. I was born in the Bronx (that must be the reason), but grew up in California…however on our visits back I got my fill of N.Y. style-pizza (not to mention Genoa salami), two of my childhood favorites. Coming up with my own version wasn’t difficult. I used my mom’s basic pizza dough and developed homemade toppings based on mom’s recipes: Marinara Pizza Sauce and Homemade Italian Sausage…both are over the top! If you’re not up to making homemade toppings, feel free to use store bought if you like, however keep in mind the dough and toppings can be prepared ahead of time (a major convenience).

In terms of equipment, you need a large ceramic pizza stone – a square (14 x 16-inch) or 14-inch round…to accommodate this large pizza. A wood peel (paddle) is needed to assemble the pizza on, and transfer it to and from the hot stone in the oven. If you have a gas oven, set the rack in the mid or upper half of the oven (with the stone on it) to brown the crust better. I have an electric oven and it has browning challenges, though I assure you it doesn’t compromise flavor or texture.

The Dough (pictures reflect a half-batch)

The dough is easy to make, the same day or 1-2 days ahead (to enhance the flavor). I always ferment mine in the fridge overnight, which is convenient. If you make it the same day, be sure to allow enough time…I recommend making a schedule. A tablespoon of semolina flour adds nice flavor and texture to the dough (that’s optional).

Proofing the yeast takes 5-10 minutes.

Combine the flour, semolina and salt. Make a well in the flour and add the yeast mixture.

Stir until mixed.

Pull it together, forming a rough ball with your hands.

Knead for about 8 minutes until smooth and elastic. I enjoy kneading…it goes fast and I find it therapeutic and relaxing.

Place in a large, lightly oiled bowl. Cover with plastic wrap and then a clean dish towel. Let is rise until doubled (about 1 hr). On a chilly and/or overcast day you can place it in a slightly preheated oven (about 80-90 degrees F. is perfect). In the summer, I put it in a sunny window or in my garage.

Looking good.

Deflate the dough, form into a ball, place back in the bowl, cover and refrigerate overnight. Then bring it to room temp. (for 1 hr.) before dividing in half and shaping your two pizza crusts. Alternatively, you also have the option of deflating the dough and immediately shaping your rounds. It’s nice to have options.

The Toppings (divided for 1 pizza)

Toppings should be ready to go in advance…even prepared a day or more ahead.

My homemade Marinara Pizza Sauce was thawed; whenever I make a batch or two I freeze it in containers. Same with my Homemade Italian Sausage (from pork). You could use store bought Italian sausage links (thinly slice the links or remove casings). The mozzarella cheese is semi-hard/part skim – fresh mozzarella is too soft on this large size pizza. I always use fresh Pecorino-Romano cheese…it has a more flavor than Parmesan.

This is not pizzeria dough you can toss and spin with finesse. Just roll and/or pat (I do both)…into a 14-inch round, with a 3/4-inch wide (thick) edge. Dust the work surface with flour as needed, so the dough doesn’t stick.  A rustic round is fine, nothing perfect needed. Drape the dough around your rolling pin and transfer to the floured wood peel, so it will glide easily onto your pizza stone. If you are not comfortable shaping and handling this large size dough (admittedly, it takes a little practice at first)…not a problem – I suggest making 3 to 4 smaller pizzas (divide the toppings accordingly). No worries, it will taste just as delicious!

Sauce, sprinkle with both cheeses, and then dot with little pinches of raw sausage (or thin slices).

Your pizza will bake very fast (5-7 minutes) at 500 degrees F. If needed, carefully check under the crust with a large metal spatula – it should hold shape, be crisp and be light golden brown. To remove, slide the wood peel under the pizza and transfer to a work surface (do not attempt to remove the hot stone; there’s no need and it’s dangerous). Rest the pizza for about 1-2 minutes before cutting. Meanwhile, make the 2nd pizza.

Cut into 4 to 6 slices and enjoy!

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New York-Style Pizza

Makes 2, 14-inch pizzas (8-12 large slices)

Dough

1  cup warm water, 105-110 degrees F.

2 1/4  teaspoons active dry yeast (1 package)

1  tablespoon sugar

3  cups all-purpose flour, plus more for dusting

1  tablespoon durum wheat semolina flour – Optional

1  teaspoon kosher salt

2  tablespoons extra-virgin olive oil, plus more for bowl, pans

Topping

1  cup Marinara Pizza Sauce, divided

1/2  pound shredded mozzarella cheese, divided

1/4  cup fresh, finely grated Romano cheese, divided

1/2  pound ground (raw) Homemade Italian Sausage or store bought links

In a small bowl, combine the yeast, sugar into the warm water. Stir gently until dissolved. Cover and let stand for 10 minutes, until foamy.

Whisk the flour and salt in a large bowl, or mound the flour on a large work surface, and make a well in the center. Pour the yeast mixture and oil into the well. Using a fork, gradually stir the flour from the sides into the wet mixture, until incorporated. When the dough comes together, form a mound with your hands and knead on a lightly floured surface until smooth and elastic (or springy), about 10 minutes. If the dough is tacky, lightly dust with flour. Form the dough into a ball and place in a large, lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let rise in a warm, draft-free place for about 1 1/2 hours…or until doubled in volume. At this point you can deflate the dough with your fist and shape into a ball, cover and let rise for another hour…for a more tender crust…or…(to develop more flavor), cover with plastic wrap and refrigerate for 12 hours (preferably overnight). Bring the dough to room temperature before rolling it out. Meanwhile, make the Marinara Pizza Sauce.

Place the ceramic pizza stone in the oven.  Preheat the oven to 500 degrees F. 30 minutes prior to shaping the pizza dough.

Dust the wood peel with flour and lightly flour a work surface. Punch the dough down with your fist and divide into two mounds. Roll each mound from the center out, into a 14-inch round, leaving a ¾-inch wide, thick border – you could also pat it into an 8-inch disk, and then finish stretching the edges by with your hands, making quarter turns, until a 14-inch round. Brush off the excess flour with a pastry brush and transfer one round to the wood peel.

To add the toppings, first spread about 1/2 cup of sauce on the dough. Sprinkle with half of the mozzarella and half of the Romano cheese. If using sausage, pinch off small (raw pieces) and dot on top (if using links, remove casings first, or slice the links into very thin rounds). Carefully slide the pizza off the wood peel and onto the hot pizza stone. Bake for about 6 minutes, until the crust is light golden brown and crisp. Check the underside, using a large stainless steel spatula if unsure – the crust should hold its shape and not be floppy. Remove the pizza with the wooden peel, transfer to a work surface and let rest about 1 minute to allow the cheese to settle. Cut into 4 to 6 large slices. Repeat, making the 2nd pizza with the remaining dough and toppings.

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Who doesn’t need a weeknight entree that’s ridiculously quick and easy? This is one of ours and you can serve it with just about anything. Bread crumbs, Romano cheese, parsley and garlic…pop up in many of my family’s Southern Italian-influenced dishes, and these pork chops are no exception. Mom made them for us on weeknights during the school year, so they’re completely kid-friendly. They couldn’t be any easier and quicker to make…in and out of the oven in 30 minutes. Mom always used bone-in (1/2-inch thick) pork chops because they are moist and juicy. Sometimes I use (3/4-inch thick) boneless chops, especially if brined for several hours.

Boneless don’t have to be brined for moistness…but you will need to be careful not over bake because they can dry out – you can cover the pan with foil the first 20 minutes.

Bone-in, with more flavor and moistness…I use these the most.

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Baked Pork Chops…With Bread Crumb-Romano Topping

Serves 4

4  1/2-inch thick, bone-in pork chops (5-7-ounces each) – or 4 boneless pork chops, about 3/4-inch thick (4-6-ounces each)

1  tablespoon extra-virgin olive oil, plus more for pan

3  tablespoons plain bread crumbs

6  tablespoons fresh, finely grated Romano cheese

1/8  teaspoon garlic powder

1/4  teaspoon freshly ground black pepper

1  teaspoon dried parsley

Preheat the oven to 350 degrees F. Lightly coat the bottom of a 13 x 9-inch baking dish with oil.

Lightly coat the pork chops with olive oil and arrange in the baking dish. Combine the bread crumbs, Romano cheese, garlic powder, pepper and parsley in a small bowl. Divide and top each pork chop with the mixture. Bake for 30 minutes (20-25 minutes if thinner or boneless).

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With Easter about a week away…I’m thinking oh boy, it’s just about time for my mom’s scalloped potatoes. It’s no secret Italians love potatoes, and this is a family tradition I always celebrate. One thing I love about scalloped potatoes is they’re not over-filling, because the bechamel sauce is made with milk. Mom always made a whole ham to go with it, but lately I’ve been adding my own twist – splurging on a quarter-size (4.5 lb.), uncured, nitrate-free spiral ham (from Trader Joe’s)…and I chop about 1/2 lb. into small cubes and layer it with the potatoes and bechamel sauce. Wow! What an incredible contrasting flavor it brings to the potatoes. My husband (not a big meat eater) raves about it – I serve it with a big veggie salad. I pack up the leftover ham and freeze it for later…for eggs, quiche, sandwiches etc. – and the bone to flavor bean soup. Without the addition of ham, scalloped potatoes also go well with beef and chicken.

It was hard to let my Easter basket out of my sight.

Little pieces of  ham: Optional.

Use white, yellow, or baking potatoes. These are Yukon golds (yellow potatoes) and they’re lovely and creamy. I have a mandolin to slice them, which is quick, easy, and less messy – or use a food processor. A sharp knife would still be quite time consuming, and exhausting too (been there, done that, no thanks).

The bechamel is stirred constantly while it heats. Never let it boil, or you’ll have to start over with all new ingredients.

Two layers of ham pieces and three layers of potatoes and bechamel.

Baked until tender, creamy, and nicely browned on top.

Happy Easter!

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Scalloped Potatoes

If you make this recipe with the ham layered in, you can call it an entree and serve something else on the side. I’m partial to creamed corn and a big, fresh spinach salad. With a little organization,  scalloped potatoes are quite easy to make.

 Serves 6-8

2  pounds Yukon gold, white, or russet (baking) potatoes (see Cook’s Note)

3  cups whole milk, warm or room temperature

3  tablespoons unsalted butter, plus more for the baking dish

3  tablespoons all-purpose flour

1/3  cup finely minced onion

3/4  teaspoon kosher salt

1/4  teaspoon freshly ground pepper

Optional: 1/2 pound of cooked ham, small cubed (about 2 cups)

Preheat the oven to 400 degrees F.

Butter the bottom and sides of a 13 x 9-inch or comparable (3-quart) baking dish. Peel and slice the potatoes into 1/8-inch rounds (or about 4 1/3 cups). There are several ways to do this; with a mandolin, food processor (fitted with a thin slicing disk), or a sharp knife. I prefer a mandolin; it’s quick and less cleanup. In batches, place the slices on paper towels single layer; blot the excess liquid with more paper towels. Place them in a large bowl and set aside.

Warm the milk in a small saucepan, almost to a simmer and keep warm. Make a roux, melting the butter in a 2-quart saucepan over low heat (do not brown). Stir in the flour and cook until it’s no longer raw, about 2 minutes. Slowly pour the milk into the roux, and then whisk constantly over medium-low heat approximately 12 to 15 minutes. It is very important to not let the mixture boil or leave it unattended; it can separate and you will have to start over with a new roux and fresh milk. Continue stirring until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat, stir in the onion, salt, and pepper.

Layer the bottom of the prepared pan with one third of the sliced potatoes. If you are adding ham, sprinkle half of them over the potatoes now. Ladle one third of the bechamel sauce (1 cup) evenly over the potatoes to cover. Place half of the remaining potatoes on top and sprinkle with the remaining ham cubes. Cover with half of the remaining sauce (1 cup). Cover with the final layer of potatoes and the remaining (1 cup) of sauce. Cover snugly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for about 1 hour. Remove when the top is browned and the liquid have thickened and still slightly bubbly. Let it sit for 5 to 10 minutes to settle and cool slightly. Serve in large scoops and enjoy.

Cook’s Note: If you are not using the ham I suggest adding an additional (8-11 ounce) potato to the recipe.

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