CRUSTLESS QUICHE...FRITTATA...OMELETTE

Call it what you like, but if it's got eggs, cream, and cheese in it, I'm in.  Karen and I had a delicious Frittata at a local restaurant...Bravo in Naples...and although according to both of us, it was TOO SMALL, it was delicious.  Made with Boursin cheese--a soft, creamy cheese usually reserved for spreading on crackers, it substituted for the traditional Ricotta used in a Frittata.  Theirs had broccoli and sun-dried tomatoes.  I'd love it with chopped spinach or arugula and Portobello mushrooms.

Well, remember the Christmas holiday a month ago?  I had a ham, and of course, more than I could consume, so I popped portions in my freezer for later use.  Today was said later use.

I decided to forego my Italian heritage and channel my inner high-school French, so I made a Crustless Quiche.  The recipe is as follows:

Preheat oven to 425 degrees.  

2 tablespoons Italian seasoned breadcrumbs

2 tablespoons butter

1/2 cup chopped scallions

2 tablespoons chopped, flat-leaf parsley

4 ounces herb-seasoned Boursin cheese

4 ounces shredded Manchego cheese
1 cup chopped or shredded ham

4 eggs

2 cups half and half

1/4 teaspoon freshly-ground nutmeg

Freshly-ground pepper; salt to taste

Sprinkle the breadcrumbs on the bottom of a 9" deep-dish pie dish.  

Saute the scallions and parsley in the butter; cook until softened.  Distribute over the breadcrumbs.  Top with the cheeses, then ham.  Whisk together the eggs, half and half, nutmeg, and salt & pepper.  Pour over the ingredients in the pie dish.  

Bake for 25 minutes, then reduce heat to 350.  Bake for another 10 minutes or until lightly browned and set in the center.  Remove from oven; cool on rack.  Serve at room temperature.  

YOU'RE CORRECT

...and you know who you are.  It's January, for goodness' sake.  A new post is in order.  

Karen is coming!  Yay!  My best friend will be arriving for a short, but hopefully (and I have no doubt that it will be...) memorable visit.  We could have fun getting in and out of a Rock-a-San chair...oh, you'd have to know us to "get" that one.  Campiello's, here we come.  Handsome Harry's...the Jersey delegation will be present soon enough.  

Karen just celebrated a birthday.  So, naturally, she being one of my biggest dessert fans, I'll need to concoct something special for her.  Lemon?  Her favorite.  Chocolate?  What self-respecting woman would turn down chocolate?  Walnut...Torte?  Hmmmm....she does love that one.  But, I'm thinking a Lemon Cheesecake sandwiched between two cake layers...lemon curd...whipped cream...maybe some Mascarpone?  Yup.  It's coming together.

I'll let you know when it's made.  

Yes, Virginia, there will be Little Meatball Soup

For those who knew my mom, always looked forward to her Little Meatball Soup at any and every holiday meal.  Yes, after the Antipasto, before the Stuffed Shells or homemade Manicotti, and then followed by the Turkey or the Roast Beef, or the Ham.  And way before the many desserts.  But, there was something special about that soup.

Perhaps it was the painstaking rolling of all those little meatballs.  Perhaps it was the comfort that only soup can bring.  Or perhaps it was just my mother's love that she put into everything she made.  

The soup isn't quite the same without mom, but it's made with as much love as I can roll into each and every meatball.  

Thanksgiving Bill of Fare...

Bill of Fare

Appetizers:

Shrimp marinated in avocado oil, lemon juice, capers, & dill

Figs stuffed with goat cheese...wrapped with Prosciutto

Spanakopita--compliments of my friend, Pat

Salad:

Mixed greens with sliced pears, goat cheese, & citrus vinaigrette

Main Course:

Turkey--brined in apple cider vinegar, brown sugar, & fresh dill

Sausage, fennel, & mushroom dressing

Sides:

Oven roasted green beans & Brussels sprouts

Mashed potatoes

Herb-crusted sweet potatoes

Cranberry-Peach relish

Desserts:

Apple streusel pie

Pumpkin cheesecake

Pecan Sandies

I'm full already.  Have a healthy, happy, and joyful Thanksgiving, everyone.  

Because I could never decide between a Cheesecake and a Pumpkin Pie for Thanksgiving, and of course, I've made both and then some...this cheesecake satisfies both indulgences in one luscious dessert.  The following recipe is from  Bon Appetit, November 2008.  I've made a few different versions over the years, but this one is quite delicious.

Enjoy, and Happy Thanksgiving!  

Pumpkin Cheesecake With

Marshmallow-Sour Cream Topping

And Gingersnap Crust

Yield: Makes 12 servings

For crust:
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted

For filling:
4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract

For topping:
2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream

Crust:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Filling:
Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

Topping:
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.

Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.

DO AHEAD: Cheesecake should be made 1 day ahead. Keep chilled.

HURRICANE SANDY...NOT SO SWEET

You hear about these things...you can sympathize...and you pray that they never hit the ones you love.  This time, my family was not to be spared.

In Sandy's wake, she destroyed my son's (Eric) house, furniture, cars...all of his and his girlfriend's (Moireen) worldly possessions.  They have, but the clothes on their backs...and each other.  And the "each other" is quite a force stronger than Sandy can ever hope to claim.  Watching in horror and disbelief as the water from the Raritan invaded their home...rising quickly to somewhere around four feet...they kept their wits, and their commitment to keeping their families informed of their situation and well being...all while watching this water rise inside their house.  Furniture floating...floors, walls, appliances, treasures destroyed...both cars outside now totaled by the river of water...but not able to stop Mother Nature's fury.  

All of those "things" can be replaced.  Thankfully, Eric and Moireen remained safe in the upstairs of their house...shaken...shocked...I'm sure somewhat scared...but safe.  Because THEY are irreplaceable.  

I love you both and know that you will be even stronger after this.  

To quote Moireen:  Eric & Moireen-1; Sandy-0.

BASIL BISCOTTI 

What is it about the aroma of basil?  Next to mint and rosemary, I'm not sure there's a more fragrant and appealing scent.  Right now, I've got an abundance growing on my lanai, and rather than make pesto, which I will also do, I wanted to use it in a sweet, rather than savory way.  So, those who know me know how much I love biscotti, and I decided to incorporate it--make it the star--of this versatile cookie.  Hope you enjoy!

1 stick unsalted butter, room temperature

1 cup sugar

4 eggs

3 cups flour

3 teaspoons baking powder

1 teaspoon anise seeds

1/2 teaspoon kosher salt

1 teaspoon lemon extract

1 teaspoon vanilla extract

1 cup coarsely chopped, toasted almonds

1 cup chopped fresh basil

Prepare two heavy baking sheets with single layer of parchment paper on each.  Preheat oven to 375 degrees.

Place butter and sugar in a mixing bowl; blend until smooth and creamy.  Add eggs, one at a time, mixing until incorporated well; stopping to scrape bowl once or twice.  In a separate bowl, combine flour, baking powder, anise seeds, and salt; add to butter mixture, along with extracts; mix only until completely blended; add nuts and basil, again mixing just until evenly combined.  Dough will be sticky.  

With lightly greased hands form half of dough into a 10" x 2" log on each baking sheet, smoothing edges and top.  Place in preheated oven, and bake for 25 minutes, rotating sheets halfway through cooking so they bake uniformly.  Remove from oven; let sit for 5 minutes.  Increase oven temperature to 425 degrees.  Carefully remove each log to a cutting board and slice each on the diagonal.  Place each cookie back on the baking sheets, and continue to crisp and lightly brown, about 5 to 10 minutes, watching closely so they don't burn.  

Remove to cooling racks; cool completely.  Keep in a cool, dry place for up to two weeks, or pack in tins to freeze for future use.

Christine and Mark's Place

Doesn't that sound like a great name for a great little side-of-the-road eatery?  Well, for those of us in "the know," it's a private residence where Jon and I indulged in some great rib-eye steaks, asparagus--prepared expertly, I might add...and a salad that hinted of fresh ingredients from the host/hostesses garden.  

Yes, the food was great...steaks grilled to perfection.  But, what really stood out was the graciousness of the hosts:  Christine and Mark.  Just a fun, low-key couple who are getting married in November!  Yay!  Christine's gown is gorgeous, by the way, but I can't get into detail since Mark needs to be clueless about this ever-so-traditional secret.  Here's a clue, though Mark:  She's going to look ROCKIN' AWESOME!!!

Anyway, I brought some Cream Puffs, and the story goes that after a dozen served for 4 people last night, there was only one left this morning.  Mark..........

Ok.  Next dinner:  Our place.

Hugs you guys.  You're some of the best there is.