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Pecan Pie Biscotti
This week my grandmother and I stumbled upon a scrumptious looking biscotti in the newspaper. The warm color of the cookies and the addition of pecans, which you do not usually see in biscotti, was especially intriguing this time of year. We noticed there was not any butter or oil in the cookies – quite the rarity in the baking world! I did a quick Google search and found out that there are 2 varieties of biscotti: simply put, ones that are made with butter and ones that are not. Armed with this information, we set out to bake what turned out to be a delightful, light and crispy biscotti full of crunchy pecans and sweet brown sugar. They are wonderful to make around Christmastime and I highly recommend adding them to your assortment of cookies this year. Try one with coffee or a cup of tea for breakfast or an afternoon snack. Enjoy!
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Pfeffernüsse
I have many fond memories of enjoying Pfeffernüsse cookies during the holiday season while living in Switzerland. Pronounced [fef-fur-noose], these delightful German cookies translate to “pepper nuts” and are truly one of my favorite holiday treats. These spicy cookies, full of cloves, nutmeg, ground black pepper, ginger and cardamom, are not for the faint of heart and best reserved for those who love these distinct spices (although I challenge the non-spicy folks to give them a try as well – they are delicious and so worth it!). In Germany (and its neighboring Switzerland), Pfeffernüsse is a very old, if not ancient, recipe that has been passed down for generations and enjoyed throughout many European countries. I recall picking up a box of Pfeffernüsse from my local bakery
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Roasted Cauliflower Soup
Last night I made a hearty Roasted Cauliflower Soup with homemade garlic croutons. If you are looking for an easy weeknight dinner packed with nutrients and good-for-you vegetables, look no further than this recipe. I decided to roast the cauliflower in the oven before I added it to the soup to bring out all of the flavors and it was totally worth the extra step. I also decided to forgo the cream and half-and-half usually used in cauiliflower soups because this soup is thick and creamy enough on its own (who needs the extra calories?). I made a few homemade garlic and thyme croutons for extra crunch to serve on top. Perfection!
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Lightened Up Italian Wedding Soup
Here is a recipe I created for a lightened up version of Italian Wedding Soup. Traditional Italian Wedding Soup consists of chicken broth, hearty greens and tasty homemade meatballs. Instead of using the higher-fat meats traditionally used to make meatballs (pork, veal or beef), I used lean ground turkey breast and the results were excellent.
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No-Noodle Sweet Potato “Lasagna”
The other night I really wanted to make a hearty and comforting lasagna, but I usually avoid making it because it’s traditionally high in carbs and fat. So, I put together a noodle-less “lasagna” full of healthy vegetables and all of the taste everyone loves from this Italian favorite–creamy ricotta, marinara sauce and a crispy mozzarella topping. I called it Sweet Potato “Lasagna” because the sweet potatoes are really the “secret ingredient” in this dish that makes it so delicious. There are 3 important layers: (1) roasted thin slices of sweet potatoes, (2) roasted zucchini, and finally (3) kale, onions and broccoli. The best part about this recipe is you can swap in or out your favorite vegetables for each of the layers. I found that this combination works beautifully though. Check it out!
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Fall Roasted Chicken with Apples & Sage
As all of us in New York are finally recovering from the aftermath of Hurricane Sandy, I couldn’t help but think back to the day before the hurricane hit, when the weather was bright, sunny and truly the calm before the storm. That day, Aaron and I ventured out to Union Square Greenmarket to pick up some ingredients for dinner. We set out to create a Roasted Chicken inspired by the wonderful warm flavors of the fall season.
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Easy Beef Barley Soup
With a wonderful fall chill in the air, I couldn’t wait to make a warm and comforting soup. I decided to make a lightened up Beef Barley Soup that is an easy, one-dish weeknight meal. I used a very lean cut of beef to keep the fat and calories down and added loads of tasty vegetables along with hearty pearled barley. This soup can all be made in one pot and is full of rich flavor. I used sprigs of fresh thyme, bay leaves and fresh parsley to flavor the soup — you will enjoy the fragrant aroma of fresh herbs that fills your kitchen as the soup simmers on your stove. My Easy Beef Barley Soup is delicious on its own, or with a side of crusty bread.
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Nobu Black Cod with Miso
Every time I visit Nobu in New York and Miami, I always order the world famous “Nobu Black Cod.” This coveted Japanese dish, made by roasting silky cod filets with a sweet miso topping, is both light and invigorating. When you bite into it, the fish has a buttery quality and the scrumptious marinade adds a subtle sweetness. Once roasted, the top turns a beautiful golden brown. I tried my best to recreate this special meal and I hope you enjoy!
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Roasted Red Pepper & Tomato Soup
Creamy and comforting, this recipe for Roasted Red Pepper & Tomato Soup is a delightful weeknight dinner. I started out by roasting 3 red bell peppers until very tender and slightly charred. Next, I roasted a baking sheet full of ripe mixed tomatoes until soft, juicy and bursting with flavor. Since I was in the spirit of roasting, I added 2 whole bulbs of garlic, that I roasted alongside the peppers in the oven. Once roasted, the garlic was caramelized to perfection. The combination of these flavorful vegetables with aromatic herbes de Provence, a hit of cayenne and paprika, and a side of toasted crusty bread smeared with freshly roasted garlic was nothing short of a winner. Enjoy!
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Truffle Beef Wellington for Two
A recipe for Beef Wellington needs little introduction. I have always wanted to make this elegant dish beloved by fine chefs around the world, so I decided my fiancé’s birthday was the perfect occasion to serve this impressive meal. Beef Wellington traditionally combines beef tenderloin, mushroom duxelles, and foie gras wrapped in flaky, buttery puff pastry and baked up to perfection. For my recipe, I decided to substitute truffle butter for fois gras and the results were sensational. If you like the distinctive smell and taste of truffle, this meal will be such a treat.
Most recipes for Beef Wellington use a 3-pound of beef tenderloin that serves up to 8 people. For this occasion, I needed a recipe for 2 so I made individual Beef Wellingtons with two 6-0ounce filet mignons. Most of the recipes I found for “Individual Beef Wellington” were pretty basic, so I decided to take matters in my own hands and put together my own recipe for the meal. The results were incredible and my fiancé raved for days about his special birthday meal. I served the beef with sautéed broccolini and baby potatoes roasted with garlic and rosemary. This meal is perfect for special occasions such as Valentine’s Day, Christmas, Anniversaries or Birthdays. The best part is you can assemble everything early in the day, refrigerate it, and take it out 30 minutes before you are ready to serve. This is a guaranteed way to impress that special someone!
