Linzer Tarts

Meals shared with family at Christmas creates timeless memories and certain dishes are associated with them.....this recipe brings to mind my sister-in-law, Susan's Linzer Tarts... we all looked forward to her arriving at holiday parties with a decorative Christmas dish covered with her signature cookie! 

Makes 24 cookies

2¾ C all purpose flour

½ tsp baking powder

1 C butter, softened

1 C sugar

1 egg

3 ounces block cream cheese, softened

½ C ground walnuts

1  jar (10 ounces) good quality seedless raspberry jam*

Sift the flour and baking powder together into a small bowl.

Beat the softened butter, sugar, egg, and cream cheese together in large bowl until light and fluffy. Add to the flour mixture. Blend thoroughly, and stir in nuts. Pat into a disk and place in lightly floured wax paper. Refrigerate at least 8 hours.

Preheat an oven to 350˚F. Roll out the dough until it is 1⁄8-inch thick, cut with cookie cutters, and place on an un-greased cookie sheet. Bake for 15  minutes. Cool thoroughly. Store the unfilled cookies for up

to 1 week in an air-tight container.

Do not fill the cookies until ready to serve. When serving, place 1 teaspoon of preserves on the bottom cookie, and press the top cookie over it. Sprinkle with confectioner’s sugar. * as an alternative to the jam you can use Nutella® if you decide to use this option than I suggest using hazelnuts in place of the walnuts.

Happy Holidays one and all!  Best Wishes, Mary Elizabeth 

This and other holiday recipes can be found in Country Comfort: Holiday Cookbook

Pasta with Roasted Eggplant, Ricotta Salata & Pine Nuts

This recipe was shared with us from Chef Roland A. Iadanza (West Babylon, NY)

Once you roast the eggplant, cut the ingredients and make a vinaigrette .....voila you have a delicious meal in one bowl! 

Serves 4 -6

2 small Italian eggplants, peeled and cut into cubes

1 TBL Kosher salt

2 TBL extra virgin olive oil

1 tablespoon balsamic vinegar

1 egg

1 clove fresh garlic or 1 clove poached garlic, crushed and minced

⅓ cup extra virgin olive oil

1 pounds fresh pappardelle  or pasta

1-2 TBL extra virgin olive oil

1 (14 ounce) can of artichoke hearts, drained and cut in quarters

4 thin slices prosciutto, cut into julienne style

¼ cup julienne sun-dried tomato

2 cups baby spinach

¼ cup Kalamata olives, pitted and sliced

½ cup toasted pine nuts * 

4 ounces shaved ricotta salata or Locatteli

Place eggplant into  in a colander over a bowl and  generously salt. Let it drain for about ½ hour. Toss twice. Remove and dry on a  paper towel. Toss with 2 TBL olive oil, roast  at 400 degrees for 45 minutes. Stir often to cook evenly. Let it cool.  In a deep bowl whisk together egg, garlic, and balsamic vinegar. Continue to whisk vigorously and pour ½ cup olive oil in a slow and steady stream in the center of the bowl. Set this aside.

Bring a large pot of salted* water to a boil and stir in pasta.  Stir occasionally and cook until al dente (about 8 minutes)  * the water should taste like sea water. Drain, toss with 1-2 TBL of olive oil, and set aside.

Place artichoke hearts, roasted eggplant, prosciutto, sun-dried tomatoes,

and olives in large pasta bowl. Add balsamic vinaigrette and pasta and toss, seasoning

to taste with salt and pepper. Place shaved ricotta salata and pine nuts

on top and serve immediately. Can be served warm or cold.

Enjoy!

Mary Elizabeth 

Check the Chef Tip’s Tab to see how to toast nuts and click here to learn how to poach   Garlic and make a perfect  Vinaigrette ). 

This recipe along with other seasonal favorites can be found in Country Comfort Cookbooks: Harvest

Quiche Lorraine

I found this recipe many years ago in the NY Times ... a great resource for delectable  recipes!  I've been making it ever since .... especially for brunch  accompanied by a salad.  It's a crowd pleaser ... given that it's so rich and creamy! (a homemade crust ... will make a difference)

4 ounces Gruyere cheese, grated

4 ounces Swiss Cheese, grated

4 pieces of bacon, cooked until well done, drain well on paper towels and brake into 1" pieces

1 TBL minced shallots

4 large eggs

¾ tsp salt

1/8 tsp cayenne pepper

2 cups heavy cream

1 prepared 9 inch pie crust

Preheat oven to 425

Sprinkle cheeses, bacon & shallots  over bottom of pie crust. Beat eggs, salt and pepper in a bowl. Add cream and mix well. Pour this mixture in pie shell. Bake x 15 minutes @ 425

 Reduce temperature to 300 and bake x 30 minutes.

Enjoy! Mary Elizabeth

This recipe, along with our other family favorites, can be found in Country Comfort Cookbooks: Holidays

Butternut Squash Soup with Curry

The first day I made this butternut squash soup, it became infamous in our household. From that day on, there has never been a special fall dinner that did not include this soup. Once you have prepared the squash, the remaining steps are quite easy to follow, and the end result will have your guests requesting it for many dinners to come.

4 cups butternut squash cubes or 2 (16 ounce) cans pureed

butternut squash

1 stick butter

2 tablespoons  oil

6 cups chicken stock

2 cups heavy cream

2 large yellow onions, diced

2  tablespoons  curry  

3 tablespoons sugar

4 Granny Smith apples, peeled and diced

1  cup apple cider

½  cup roasted garlic gloves *  (optional)

Salt and  freshly cracked black pepper to taste

In a large pot, sweat the onions in butter and oil. Once the onions

are translucent and soft, add the roasted garlic. Stir in the butternut

squash and apples. Be sure to coat each piece with the onion mixture.

Add the stock and cider and bring to a boil, then lowering to a simmer.

Simmer over a low heat for at least 30 minutes until the squash

is tender when pierced with a fork. Stir carefully to make sure nothing

is stuck to the bottom of the pot. Using a blender, food processor,

or hand-held mixer, puree the soup.

Add the cream, sugar, curry, salt, and pepper to taste. If the soup

is too thick, add more chicken stock, . cup at a time until the desired

consistency is reached.

Enjoy! Mary Elizabeth

This recipe appears in Country Comfort Cookbooks: Harvest. 

*To learn how to roast garlic see Chef Nicole's tips - garlic.

Vinaigrette

My friend, Kelly, gave me this recipe, any time she does I know it is going to be  good. It has been my "go to” salad dressing ever since!

1 Tbl  Dijon Mustard

4 Tbls Red Wine Vinegar

1 tsp sugar  

½ tsp Kosher Salt

½ tsp freshly ground black pepper

1- 2 Tbls fresh chives, snipped

½  cup extra virgin olive oil

In a tall bowl, mix all the ingredients (except the olive oil).  Whisk mixture rapidly while pouring the olive oil into the center of the bowl, in a slow and steady  stream. The mixture will be creamy. Keep at room temperature until ready to serve. 

Serve with a piece of seared salmon, salad and a crusty piece of bread and you have a complete meal.  

Enjoy! Mary Elizabeth (co-author, Country Comfort Cookbooks)

TIP: making a creamy vinaigrette which will not separate necessitates proper technique - watch our "how to" video.

Greek Salad

 Salad

  5 cups Torn Green and Red Lettuce, torn 

  1 Large Tomato, coarsely chopped

  ½ cup Cucumber, sliced or diced

  1  Small Red Onion, thinly sliced or chopped

  1 can Black Olives, drained and sliced

  1 cup Feta Cheese, crumbled

  Dressing

  1/3 cup Extra Virgin Olive Oil

   3 Tbl. Red Wine Vinegar  

   2 Tbl. Freshly squeezed Lemon juice

   1 /2 Tsp. dried oregano

   1 Tsp. Sugar

   1 Clove garlic, minced

   ¼ Tsp. freshly cracked black pepper  

   ½ bunch fresh dill, chopped

Toss salad ingredients in a bowl. Prepare dressing by placing the ingredients in a screw top jar and shaking vigorously. Do not add the dressing until immediately before serving.  I like to grill lamb chops to serve alongside the salad. (For a complete meal serve with warm pita bread and yogurt sauce)

Enjoy! Mary Elizabeth

Co-Author CountryComfort Cookbook series

Spinach Salad

All you need is a nice loaf of crusty bread to go with this salad and you have dinner! (how easy was that?!)

½ cup  extra virgin olive oil

½ cup  red wine vinegar

¼ cup  chopped red onion

¼ cup   sugar

1 ½ tsp  paprika

1 tsp dry mustard powder

1 tsp  salt

½ tsp  freshly cracked black pepper

10 oz   bag baby spinach

4  slices crisply* cooked bacon broken into bits

2  hard boiled eggs, sliced

8 oz   artichoke hearts, drained and cut in half

Mix all dressing in a jar and shake. Set aside. Immediately before serving, mix all ingredients in a large salad bowl and toss with the dressing. Enjoy! 

* for crisp bacon - preheat oven to 400. Place the bacon side by side on a cookie sheet (do not overlap) cook for 15 minutes and drain on paper towels.  Take a cooking scissor and cut into 1/2 inch pieces. 

Beefsteak Tomato, Red Onion, and Mozzarella Platter with Basil Drizzle

An August favorite... when basil and tomatoes are plentiful in the Northeast!  This dish is typically served with balsamic vinegar reduction drizzled on top. I prefer to serve it with this tangy dressing my friend, Chris gave me!
Serves 6–8

Dressing
½ cup good-quality mayonnaise
3 tablespoons white vinegar
2 tablespoons whole milk
1 teaspoon sugar
½ teaspoon salt
15 fresh basil leaves
2 tablespoons extra-virgin olive oil
Salad
2 large beefsteak tomatoes, thinly sliced
1 small red onion, thinly sliced
1–2 (16 oz.) logs fresh mozzarella, thinly sliced

Dressing
Place all the dressing ingredients, except the oil, in a food processor and blend. While blending, slowly pour in the oil. Once all the ingredients are incorporated, stop blending, pour into a separate container with a spout, and reserve.
Salad
Assemble the platter by alternately arranging tomatoes, red onions, and mozzarella. Immediately before serving, drizzle the sauce over the platter.
This recipe can be found in Country Comfort: Cooking Across America and Summer Favories. 

Black Bean Salsa

Andrea Garro from Vista, California shared her recipe with us for our Cooking Across America cookbook. She describes it as, " a simple and delicious recipe that includes all the favorite local California flavors, such as corn, cilantro, avocados, limes, and jalapeños. I've been making it for years, and, whenever I bring this salsa to a potluck gathering, it is devoured. If you decide to make it, just be prepared to share the recipe....they will ask for it."

Serves 12

2 (15 oz.) cans black beans, rinsed and drained
1 (14 oz.) can whole kernel corn, drained or 6 ears fresh corn
2 large organic tomatoes, chopped
2 large avocados (see Chef’s Tips tab on avocado)
1 jalapeño, seeded and minced (see Chef's Tips tab on chiles)or 2-3 jarred mild jalapeno rings
1 bunch organic cilantro, chopped
3 cloves garlic, minced
1⁄2 large red onion, chopped
4 tablespoons fresh lime juice
1⁄4 cup olive oil
1⁄4 cup red wine vinegar
Sea salt and freshly cracked black pepper, to taste

Combine all the ingredients in a large bowl. Cover and chill for 1 hour or more. I altered it slightly by adding 1 teaspoon of cumin... just because I love the flavor!
Enjoy!
Mary Elizabeth  

North Fork Cioppino

Thanks to Chef Claudia Helinski of Salamander’s Bakery and General Store, Greenport, NY for sharing her recipe with us for Country Comfort: Cooking Across America!  I put a spin on it by adding fresh corn.

Serves 8–10

1 cup extra-virgin olive oil

Pinch red pepper flakes

1 TBL garlic cloves, chopped

3 large Spanish onions, chopped

3 fennel bulbs, cored and thinly sliced

1 bunch scallions, sliced

½ bottle (350 ml.) local dry white wine

2 quarts tomatoes, super-ripe, peeled, seeded, and chopped, or canned plum tomatoes

Heaping teaspoon saffron

1 TBL turmeric

1 TBL fennel seed

2 pounds assortment of local littleneck clams, lobster, chopped,

mussels, and/or scallops

2 quarts shellfish stock or good-quality fish fumet

2–3 pounds codfish fillets, deboned and cubed

Fresh parsley, for garnish

Sea or kosher salt and freshly cracked black pepper, to taste

Gently heat the olive oil in a deep, non-reactive pot large enough to hold all the ingredients. Add red pepper flakes and garlic, and cook to a light golden color. Add Spanish onions and fennel, cooking until

translucent. Add scallions, white wine, tomatoes, saffron, turmeric, and fennel seed, cooking until the fresh fennel is tender (about 15 minutes). Add clams and lobster (if using) and shellfish stock (or fish

fumet), and cook, removing the clams to a warm serving bowl as they open. Add cod and mussels, leaving any scallops to add to the stew at

the very last minute after removing from the heat. Taste for seasoning and sprinkle with parsley. Serve with rustic bread and salad.

Rhode Island Jonny Cakes or Hoe Cakes

Thanks to Chef Phillip and Malinda, of Professor Chef in North Providence, Rhode Island, for sharing this historic recipe with us for Cooking Across America.

Serves 6–8

Rhode Islanders take their Jonny cakes so seriously that they hold baking and eating contests every year. The original cakes were made from ground dry Indian corn (maize) kernels. The slaves working in the fields would prepare these and sear them on the flat side of a hoe, which was heated by the sun or over a fire.

2 cups boiling water

4 cups stone-ground white cornmeal

1 teaspoons. kosher salt

1 Tablespoon unsalted butter, at room temperature

½ –1 cup molasses

Bring water to a boil in a saucepan on the stove; mix it into the cornmeal

in a large bowl. Add salt, butter, and molasses; mix thoroughly.

Dough should be quite stiff. (If necessary, add cold water 1 tablespoon at a time until the consistency is right. If you only use ½ cup of molasses, you will likely need to add some water.)

Spread the dough in a thin layer on the bottom of your griddle or frying pan, pressing down to spread out the dough and to make the cake as thin as possible. Set a griddle or frying pan on medium heat. Prick all over with a fork to aid in cooking the center of the cake.

When the cake begins steaming up through the holes, it is probably cooked on the underside, so loosen it from the pan, flip it onto a plate, and then slide it back into the pan to cook the other side.

Once finished cooking, these can be stacked on a plate. Serve immediately with butter or honey.

Pasta with Chicken and Asparagus

Growing up we looked forward to certain meals my Dad made… this one became one of our favorites. Now that we are married my sisters and I have incorporated this recipe into our repertoire!

1 pound fresh asparagus, cut into 1 ½” pieces

1 pound boneless, skinless chicken breast, cut into 1” cubes 

2 TBL butter

3 TBL shallots, finely sliced

1 cup heavy cream

1/16 TSP crushed red pepper flakes

1/8  TSP nutmeg

¼ pound Gorgonzola cheese, crumbled

½ TSP dried tarragon

1 pound fettuccine, cooked

½ cup Parmesan cheese, freshly grated

Kosher salt and freshly cracked pepper

Drop the asparagus into boiling water for about 2 minutes and drain. Set aside.

Season chicken with salt and pepper.  Heat butter in skillet and add chicken, stir and cook for about 1 minute or until the chicken begins to brown. 

Add shallots and cook briefly, about 30 seconds.

Add cream, red pepper flakes and nutmeg.  Bring to a simmer. 

Stir in asparagus and Gorgonzola cheese.  Cook until cheese melts.  Add tarragon and season with salt and black pepper to taste.

Toss with pasta and serve with grated cheese. 

Eating Across America in Atlanta!

Three nights, Three GREAT restaurant experiences in Atalanta!

 Empire State South

The taxi driver said, this is the address but we were both equally surprised when we looked up to see a 4 story parking lot!  He assured me there was a restaurant between the buildings.   Awh… bright yellow tables and chairs welcomed you to the patio seating area, while inside …..White washed turquoise blue walls, a country bench topped with a peg board adorned with colored scarves…. You immediately hear the clang of dishes and the buzz of multiple conversations going on all at the same time. No doubt, packed on a weeknight, is always a good sign.

Ambience is key to me along with fresh ideas and flavor combinations… both can be found here. Roasted Baby Beets, boiled peanut miso, crisp chicken skin, basil, pickled plum = brilliant! I loved the combination of basil and beets.  Georgia Shrimp followed with leeks, herb whey broth and puri bread.  Delish! Dessert was equally as appealing with an interesting twist, suggested coffee pairing freshly prepared and poured at your table.  Luau Treats – haupia, coconut coffee meringue, caramel sauce, latik, toasted hazelnuts, caramel and coffee ice cream.  A perfect sweet ending – light with burst of flavor throughout.

Country Comfort Rating… Atlanta’s young and trendy “farm to table”  ****

Sotto Sotto

Atlanta offers many neighborhoods each with its own unique setting and with its own style.  Sotto Sotto sits in Inman Park among many other restaurant gems. I was drawn to their Northern Italian food and open kitchen. Our waitress recommended dishes people come back for… Insalate with Argula, pistachios, roasted beets and BLU DI BUFALA (if you love blue cheese and the consistency of mozzarella – you will be in heaven)!  They make their risotto with Carnoroli rice, which makes it thick and creamier.  I also tried the Ravioli DI MICHELANGELO veal, chicken, pork ravioli, butter sage sauce with melted in my mouth!  Desserts Zuppa al Cioccolato or Panna Cotta will definitely be a perfect way to end a perfect meal!

Country Comfort Rating…. Don’t miss it!

4th and Swift

Walk into a large old factory with exposed pipes and brick walls contrasts with upscale décor. One writer described it perfectly as “industrial chic”. I say a high end farm to table

I started with Salad of Mary’s Heirloom Lettuces -Ice Wine Strawberries, Parmesan Sablée, Toasted Pistachios, Ricotta, Sorghum Vinaigrette.  Then tried the Chef’s specialty –“Three Little Piggies” The name peaked my curiosity so I just had to try it. Berkshire Pork Loin, Wilted Spinach, Cotachino, Chicharron Popcorn, Pickled Red Grapes  As if I wasn’t already impressed…. The pastry chef made a dessert with acclaimed as the best we ever had!  Steamed English Toffee Pudding Butterscotch Sauce, Cinnamon Cream, Dried Apples.


Country comfort Rating… take yourself out of midtown and to a dining experience you won’t forget!!

Grilled Octopus at 4th and Swift! 

Angel Food Cake with Chocolate Shavings

My best friend from high school, Lorraine Ott,  is the epitome of a home cook!  When you walk into her  home you are sure to be greeted with the aroma of something wonderful in the oven.  A pot of coffee goes on and we sit to enjoy conversation, friendship and homemade delights.  

Serves 8

1¼ cups cake flour

11⁄2  cups superfine sugar, separated

14 large egg whites, room temperature

1¼ tsps cream of tartar

1 cup  chocolate shavings (use a mixture of  a good quality milk, bittersweet, and semisweet chocolate shavings)

Heat an oven to 350°F. Prepare a bundt pan by generously spraying with baking spray. Sift flour into a bowl, and then resift with ¾ cup of sugar.

Beat whites until frothy, add cream of tartar, and mix until it comes to 3 times the original size (about 3 minutes). Slowly add ¾ cup of sugar, and beat for 2 minutes more on high until firm and glossy.

Gently fold in the flour mixture in 3 additions. Then fold in chocolate shavings. Pour into the bundt pan. Bake for 40-45 minutes or until the top is golden-brown.

*As an alternative, substitute 1⁄2 cup of white chocolate shavings and ½ cup of fresh raspberries or 1 cup of raspberries alone.

This recipe can be found in Country Comfort: Summer Favorites ~ enjoy!

Chocolate Chip Cookies ~ my favorite!

When it comes to desserts, I am always on the quest to find  the best recipe for the traditional classics. I have tried multiple chocolate chip cookie recipes over the years, but this one has now become my favorite. Picnics are a perfect time to serve them, since they are easy to pack and are enjoyed by all ages!

Makes 2 dozen

1 cup butter, softened

1 cup sugar

½  cup brown sugar

2 large eggs, at room temp.

2 tsp vanilla extract

2 cup flour

1 tsp baking soda

1½ tsp sea salt

2 cup semisweet chocolate chips

1 cup broken walnuts (optional)

Preheat an oven to 350°F. Beat the first 5 ingredients until light and fluffy (approximately 3 minutes on high). 

Sift together flour, baking soda, and salt. Blend the flour mixture into the sugar mixture.

Gently stir in chips and chopped nuts (if using) with a wooden spoon. Drop cookies by the scoopful approx. 3 inches apart on a cookie sheet covered with parchment paper. Bake for about 8-10 minutes. When slightly cooled, use a spatula, take the cookies off the cookie sheet, and cool on wire racks.

Chef’s Tip: If you prefer a crisper cookie, refrigerate the dough for 1 hour before baking, and always try to use a good-quality pure vanilla extract and chocolate.

Recipe can be found in  Country Comfort: Summer Favorites

Sicilian Mint Sauce

I am sharing one of my dad’s recipes. It was originally made by my  Grandma Navoni. As often happens, she never wrote it down. But my dad painstakingly tried to replicate it and finally did!  Growing up, it was one of our favorites, especially since he used fresh mint from our garden, and served it at room temperature, making it the perfect dinner on a hot summer’s night. Today, it is especially meaningful, having spanned over generations, from my grandmother down to my daughter, Chef Nicole, who features it on the menu in the restaurant where she works.

This one is very easy and requires no cooking at all!

Serves: 6

1(28oz) can Crushed tomatoes or Plum tomatoes, coarsely chopped

1/4 cup Extra Virgin Olive Oil

3  cloves  garlic, minced

½ cup loosely packed fresh mint leaves (torn into small pieces)

½ tsp Kosher salt

½ tsp  freshly cracked black pepper

¼  cup dry white wine (like Chardonnay)

1 lb. cooked pasta 

Mix all the ingredients, except the pasta, in a bowl. Set aside in a refrigerator (it is best after 1 day). Just before serving, bring the sauce to room temperature. Pour over the cooked pasta.

 This recipe is featured in Country Comfort Cookbook:Summer Favorites

Tuesday's Tip ~ cooking with fresh herbs

Rather than chop fresh mint leaves, it is best to tare tear them with your hands into small pieces, in this way the leaves bruise and release the mint oil.

(see Sicilian Mint Sauce)