Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

My New Normal Dinner of Roasted Vegetables with Prosciutto

November 19, 2017 by Mary 9 Comments

As you know, I’ve moved to Italy for 3 months, trying to sort out my head, my life and yes even my dinners, after Steve’s passing. My support system of friends here is totally amazing, but my whole life has changed. I so miss Steve.

In Italy, dinner is eaten usually not any earlier than 8:30 pm, which is actually about the time we used to eat in NYC but it’s different now, not coming home from an office and with the time change, 9 am in New York is 3 pm here. It is kinda cool that I have all that time in the morning to myself but then I can work until midnight because it’s only 6 pm there, and that is not healthy, I know.

So lately, I’ve been eating bigger lunches – pasta, at that time, if I want it, – and then a salad or just vegetables for dinner. Often I’ll meet one of my friends for an aperitivo (cocktail) in town at 7 or so and then come home to make a light healthy dinner, eat, check in with the office and do some more work.

I don’t know what we have done to our food supply chain in the US. Here, everything is so darn flavorful and DELICIOUS! For example, sauteed escarole, just simple with olive oil, salt and pepper, is divine!! In the States, we used to buy our vegetables from organic farmers, but even those veggies cannot compare to the ones here. I think we’ve ruined our food system forever in the U.S.

So one evening, I made the dish below, roasting cauliflower and yellow peppers, then throwing in tomatoes at the end, letting the warm combination sit on cool baby arugula (that still tastes peppery here), basil leaves and some avocado to add some creaminess. The prosciutto adds big flavor and protein. Serve this with a slice of bread, some great olive oil and you’ve got a fantastic dinner!!

ROASTED VEGETABLES WITH PROSCIUTTO – serves 2

2 small handfuls of arugula
12 cherry tomatoes, cut in half
½ head of cauliflower, cut in small flowerets
1 yellow pepper, cut into 1/3” strips and then cut each strip in half
6 thin slices of prosciutto, trimmed of fat, cut into 1/4” strips
1.5 Tbs. olive oil
Salt
Pepper, fresh ground
12 large basil leaves
1 small avocado, halved, and each half cut into strips

Preheat oven to 425 degrees F. Toss cauliflower and yellow pepper with olive oil, season with salt and pepper to taste and roast for about 12 minutes on a parchment lined, rimmed baking sheet. Then add the tomatoes and toss all to combine. Roast for 10 more minutes until all is tender and wonderful. Lightly salt again now, if you wish.

Place a small handful of arugula on each plate. Tear up 4 basil leaves and scatter on top of each plate of arugula. Arrange the half of the avocado on each plate, in a circle.

Scatter ½ of the prosciutto slices on top of the avocado and mound ½ of the roasted cauliflower, yellow pepper and tomatoes on top.

Tear up the rest of the basil leaves and sprinkle around on top, leaving one or two leaves as an accent.

Serve with LOVE and bread, if you’d like. Total delish!!

Thanksgiving is coming this week (and so is my birthday) the first of many firsts without my honey, Steve. I am so, so sad. Not much to do to relieve the sadness. I just cry a lot.

But that is not for you. Here is my Thanksgiving book for any of you who need it.

I will be hosting this Thanksgiving on the Saturday after – on the 25^th – at my friends, Tiziana and Andrea’s house as they have a table big enough to seat 14 people. Our younger son, Zach and his wife, Agata, will be flying in from Poland. Our older son and his wife, Kate will spend it with my brother and sister-in-law and their family in Connecticut.

Have a wonderful Thanksgiving to you all. Sending lots of LOVE and great food!!

International Market in Arezzo, Italy

November 1, 2017 by Mary 6 Comments

Arezzo International market - spices for sale.

All the beautiful colors, all the beautiful spices!!

Two weekends ago was the International Market in Arezzo, Italy, where I am currently living. My very good friend Tiziana, was supposed to meet me for an aperitivo, but she was not feeling well so I was by myself and then ventured through the market.

I have to tell you about the aperitivos that are offered here. You order a drink such as a decent martini, as long as you explain it correctly that you want a gin martini cocktail instead of Martini brand bianco poured straight into a glass with some olives, and that’s um, bad straight white vermouth to us Americans – total yuck – for a martini.

So, anyway, now I’ve got this place that knows me and they’ve got it down pat, (so nice!), and for 4.50 Euros, you get a drink and then 3 small plates of salted peanuts, potato chips, and green olives, PLUS a buffet of cheeses, bread, roasted peppers, a pizza-like thing and sometimes roasted zucchini and eggplant – my favorites! I think this whole thing is AWESOME vs. 15 – 20 dollars for a martini in NYC, with not even a single peanut to boot!

So I’m walking down the streets of the International Market with nothing enticing me to buy or eat. I maybe could have stopped to have had a beer someplace and tried to meet some people but I had to drive home and I already had that one martini by myself so I did not want to do that. Then, this person on the street grabs my arm and says, “I know you!” and I’m like, “No you don’t. Nobody knows me here.” (except for my lovely 12 friends and NO ONE else and she wasn’t one of them) But no, she insisted, “I know you, I know I know you,” she said flaying her arms, very surreal. And I was like, Ok, maybe… and then she says, “From the winery!” Where I live in San Fabiano, at the cantina, she did write up my order…

It was so sweet of her and I was finally so sweet back. I may look normal on the outside but I am not, since Steve has passed.

I am really messed up In my brain and just with everything, I am so, so sad. Writing this now with tears streaming down my face, I’ve learned that it’s much easier to cry in the shower.

My whole life has changed and yes now, I am living in beautiful Tuscany with amazing friends, but I so miss Steve and I am so sad.

So for now, I just want to share with you some pictures from the International Market. Italians are very interesting. First of all, there were amazingly few “international” booths and when I was there, they were completely empty!

The Swiss and Tunisian booth had no one, the Russian booth had some activity with the vodka as well as the Spanish booth with paella. Potato chips were a hit in the German booth. My friend Cristina enjoyed the New York Pastrami booth, complete with Heinz mustard, the next day. But the most active booths were the prosecco, porchetta, salumi and cheese booths – all Italian!

Here are some pics to enjoy.

Arezzo International Market - one big paella pan.

This is one HUGE paella pan!!!

Arezzo International Market-loving potato chips

Italians LOVE potato chips and isn’t it neat how they get them on these spears?!

Arezzo International Market - the delicious porchetta.

Ahhh – the DELICIOUS porchetta along with the pancetta and salumis!! My “porchetta” recipe is here

Truffles for sale!!

Arezzo International market - frying bread.

Frying ciaccia fritta – bread!

Arezzo International Market - another great Popiel product.

Selling another “great Popeil product.” I think this is a pot lid that can cook something else at the same time…

I’ll have a recipe coming next week. LOVE to all!!!

Eggplant Tarts Make a Great Tuscan Starter Dish

October 13, 2017 by Mary 12 Comments

Franco’s dish at the cooking class at Tuscookany.

Hello again.

I am trying to be back after my husband’s passing in June. It is so very hard. Three things are helping – cooking and Tuscany, plus of course, ALL of my close friends.

I decided to move to Tuscany, San Fabiano, near Arezzo, in particular, to be in a different place all together and to be with dear friends. I will be here for nearly 3 months to test it out.

I am renting a Count’s home on their vineyard, overlooking a small lake. I’m hoping that a new view may give me a new outlook on my life going forward. It is very hard when you’ve had the same partner you’ve loved for literally 2/3’s of your life.

My friends here in Tuscany encouraged me to do it, helped to set it up and have been so incredibly warm and welcoming and what they say in Italian about me and the passing of Steve to others, I can’t hear (just yet) so I don’t cry as much.

I am going to take Italian language classes. I started with 2 lessons while still in New York with a lovely young man, Giancarlo. I know the days of the week, counting, some key phases and a few other things. It’s really very little, but it’s a start.

All of this was put into place during my last trip to Tuscany in late July, after Zachary’s wedding in Poland. And during that last trip, I had the most fortunate opportunity to cook with Franco and Paolo at Tuscookany.

Tuscookany is a most marvelous place, lined with lavender, overlooking three mountain ranges high on an mountain itself, where you can stay and learn to cook Italian classics, like pizza, tiramisu, gnocchi and some brilliantly revised dishes like Franco’s Eggplant Parmigiano, revisited, that I will share with you here. He calls it Eggplant Pudding. I prefer to call it Eggplant Tarts – I think this name is more appropriate for the sophistication of this dish.

Franco and his partner, Paola (they said they are not married but nearly, as they have a mortgage together) run the amazing cooking school. If you recall, when we all visited Tuscany last year for Bianca’s wedding, Cristina had given me this book that I had talked to you about where I made the most marvelous pasta bean soup. Well, Franco was one of the authors of that cookbook!!

In this recent class, we cooked from about 3 pm until 6:30 or 7, then had time to freshen up or have a glass of wine and enjoy the view (me) and eat the dinner we all made starting at 8 and lasting until 11 or so with wine flowing throughout and the after-dinner drinks – oh my word – so many of them!! And of course I had to sample a few and arrived home to Tiziana very drunk. She was sweet and said I was “just a bit tipsy.”

This eggplant dish is not difficult to make at all, a real surprise to serve your guests, light, flavorful and so, so delicious. But, it does take time. However you can make the tarts and the sauce the day before and warm both up in the microwave, assemble, and serve, so that makes it super easy.

I have taken numerous cooking classes but only Franco’s and another one I’ll tell you about later, in Spain, really taught me new tricks and methods. Franco is quite knowledgeable and also down to earth. He teaches you things you can easily use as a home cook to pump up your skills. You can put his techniques to use right away, as I made these just as soon as I got home in August.

For instance, if your tomato sauce is a bit too acidic, instead of adding sugar, add a tiny bit of baking soda, watch it bubble, just like in chemistry class, and voila! The acidity will be gone through and through, not just in your mouth but in your tummy too!

Another great tip from Chef Franco – leave hard eggplants out with your fruit for 2 days to soften and ripen and they will be much more flavorful.

My version of this dish!

Here are the recipes:

EGGPLANT TARTS – adapted from Chef Franco Palandra – serves 12

3 large eggplants
3 eggs
8 large basil leaves, chopped
Mint leaves from 4 stems, chopped
1 3/4oz. of capers, drained and finely chopped
3 anchovy fillets, patted dry of oil and chopped
1 clove of garlic, finely minced
Olive oil in spray format
Salt to taste
Pepper to taste
Mozzarella cheese or Buffalo Mozzarella cheese, sliced in ¼” thick slices while cold.
Tomato sauce – recipe follows

Preheat the oven to 350 degrees F.

Wash and dry the eggplants. Pierce the eggplants in several places with a fork, place on a parchment paper-lined, rimmed baking sheet and roast for 45 – 55 minutes. When the eggplants are soft and the skin looks wrinkled, remove from the oven and let them cool down.

Cut each eggplant in half, lengthwise, and scrape the insides out, leaving the skin intact as much as you can. Chop the inside membranes of the eggplants and place in a fine mesh colander to drain. Squeeze as much liquid out of the eggplant membrane as you can, before adding the rest of the ingredients below.

Combine the capers, anchovies, garlic, basil and mint and add to the drained eggplant. Lightly beat the eggs separately and add to the eggplant mixture along with salt and pepper to taste. Combine everything in the mixture thoroughly.

Eggplant tarts ready to go into the oven.

The Eggplant Tarts before going into the oven.

Spray the insides of the cups of a 12 cup muffin pan with olive oil spray. Line each cup with some skin from the eggplant, so that the cooked purple side will be on the outside when the cup is turned over. Fill the eggplant skinned lined cups with the eggplant mixture and place the muffin tray on a rimmed baking sheet and bake the eggplant tarts for 20 – 27 minutes in a 350 degree F oven. The tarts should be firm and not wet looking when done.

Allow the tarts to cool slightly, then invert the muffin tin pan on a large flat cutting board. Tarts should be served warm and they can be easily microwaved to a warm temperature before serving.

TOMATO SAUCE – serves 12

2 lbs. of whole plum tomatoes, washed, cored and chopped
1 small onion, chopped
2 cloves of garlic, chopped
5 Tbs. olive oil
1 bunch of fresh basil
Salt
Pepper

Warm the oil in a stainless steel or enameled Le Creuset pot. Add the onions and garlic, cover and cook on low heat to sweat and sweeten the onions, for 12 – 15 minutes, stirring often. Add the chopped tomatoes and simmer for 45 – 60 minutes, until the tomatoes are soft and lovely. Season with salt and fresh ground pepper to taste.

Pass the mixture through a fine sieve or food mill to remove all skin and seeds.

If the sauce is too sour, add ¼ tsp. baking soda.

You can make this sauce ahead of time, refrigerate and warm in the microwave to serve.

TO PLATE EACH DISH:

Slice the mozzarella cheese in ¼” thick slices while still cold, then cover with plastic wrap and leave to attain room temperature and more flavor.

Cover the bottom of each small serving plate with a thin layer of warm tomato sauce. Cut each slice of mozzarella into quarter pieces to open up the serving circle a bit and place in the center of your pool of tomato sauce. Or alternatively, grate the buffalo mozzarella in a circle in the center of the tomato sauce. Place a warm eggplant tart on top of the cheese. Garnish the plate with 2 – 3 basil leaves and serve with a smile and LOVE!

Your guests will LOVE you for this!!

JUNE 18

July 14, 2017 by Mary 18 Comments

June 18th is emblazoned in my mind.

We could not conquer my husband’s Stage 4 kidney cancer.

Steve passed on Sunday, Father’s Day, June 18th at 2 pm, surrounded by our sons, their wives and me. As he took his last breath, the Mets’ pitcher hit a home run. Seriously.

Steve loved baseball. The Orioles were his team (being from Baltimore) and the Mets were his NY team with our sons.

We had 10 weeks to say goodbye. He was diagnosed on March 31st. And in the beginning, we really thought we could beat this.

I have been putting off writing this post.

Maybe, I’ve been thinking, if I don’t write about it, it won’t be true. We spent nearly 41 years together. I met him when I was very young. We were partners in LOVE, business, parenting and most of all, best friends who made each other laugh, a lot.

Now, the quiet and the evenings are the worst. I play music loud at night. The other day I was folding towels and some of his underwear I had just washed and dried (why, I’m not sure) and thought, oh, he’s just in the next room…and then I realized no, sobbing, he is not in the next room.

We all tried so hard. After Steve’s last hospital stay, our oldest and his wife appeared at the front door with suitcases in hand to move in with us to help care for him. Zach and Agata followed two days later, arriving from Poland.

Our oldest son came up with a “magic water” recipe to get him to drink more. It was filtered room temperature water with a teaspoon of coconut oil and five drops of pure peppermint oil. He loved it. We were constantly making and serving him bone broth, as his mouth was so dry, it was painful to eat. Our bone broth was soothing, full of nutrients and delicious. The secret? Cook it a long, long time in a 200 degree oven – 24 hours for chicken broth, 48 for beef or lamb broth.

He came home that last time with two PIC’s for intravenous nourishment, steroids, saline and heparin. We could all become RN’s at this point – even with Zach watching through FaceTime on the computer from Poland, very late into night, before catching his flight here.

At his memorial service the following Wednesday, over 200 people showed up, with the minister stopping the eulogies after 15 people spoke, as we were going way overtime. We had a jazz trio play and it was truly a celebration of his life. Our meditation piece was Take Five from Dave Brubeck.

I have received so many notes, phone calls and email comments about how wonderful the service was and even an interest in our Unitarian Church. Yes, it is an all-encompassing faith that respects all beliefs and acknowledges that we are all connected and part of the interdependent web of life. A few famous Unitarians are John Adams, Ralph Waldo Emerson, Henry David Thoreau, Isaac Newton, and Amelia Earhart.

What is the recipe for a great marriage? Respect and support for each other, clear communication leaving nothing to fester, laughing a lot, and dancing together. Steve was a GREAT dancer!! We danced a lot, clubbing it in the late seventies and just by ourselves lately. We were always complimented on the dance floor at weddings and bar mitzvahs. I think because we were so in tune with each other in life.

We got to have two great sons, lived in the city at first, then Summit, NJ, and then back to the city and country. CollectiveIy, we started four new businesses with our creative juices constantly flowing. I am so very grateful for our full exciting life together, never a dull moment.

My love. My honey. Such a kind, intelligent, creative and fun man who was a terrific father and husband. I miss him so.

And now I am in Poland readying for our younger son’s wedding tomorrow. I kept telling Steve we’d be here together, dancing under the stars. But it was not meant to be.

It’s now time for me to buck it up and be joyful for Zach and Agata. Only the airlines lost my luggage after leaving NYC last Saturday. I was hoping and hoping they’d find it but no luck so now, I need to find a dress for the wedding tomorrow, along with purchasing all other things…

Remember, always cook with LOVE and stay healthy.

Best Salmon Casserole

June 11, 2017 by Mary 18 Comments

Salmon casserole plated with asparagus, boiled potatoes, and tomatoes.

Salmon casserole plated with steamed asparagus, boiled buttered potatoes and fresh tomatoes.

My mother used to make this casserole when there were only two kids home (out of six) as a Friday night rotation. Remember, no meat on Fridays! Casseroles are so old fashioned but this one is truly a “Best Salmon Casserole” and great to make when you have nothing in the house as it uses canned salmon. I used to make this when our kids were young and everyone loved it.

So with Steve and his cancer taking over his appetite – and he needs to eat to be nourished to get well, I have been beside myself trying to figure things out – which, by the way, seem to change hourly. So I thought I’d try to go back to basics – to this old-fashioned salmon casserole recipe from my mother.

What is it – with all us?

It seems that you reach a certain age and all hell breaks loose just when you’re looking to relax just a little bit?

Poor Maureen at Orgasmic Chef – her husband had a very bad fall and is suffering from a head injury. “John fell while going up the stairs to bed and hit his head on a rendered brick wall. A fractured skull, bleeding in the brain, pneumonia and a couple of other things ended up with him in an induced coma and on a breathing machine.” How awful and how very sorry we all are to hear this, Maureen.

And then Maureen, herself, is dealing with lots of pain due to Forestier’s Disease/DISH disease. While she says, “I have a doctor I trust completely and that means so much. While there is no cure for the disease I have, it is manageable if the right medicines are found. My problem has always been that I don’t react well to most all pain relievers. Recently, I was headed to blindness before we tracked the culprit down and reversed the changes to my eyesight by stopping a drug. Now I wear a patch on my back that has brought me to nearly normal most days.”

I am waiting for my husband to get a CT scan to ascertain what is going on. His platelets are too low to go back on the cancer medication. My neck and shoulders are killing me from stress. Writing this here in the waiting room is helping.

Monitoring, helping, advocating is more than a full time job, which is why I’ve been away for over 5 weeks. Cancer is a moving target and Steve’s is a nasty aggressive one. But we are fighting back with all our might.

Make this Best Salmon Casserole and get some good comforting protein. Nothing better than a good ‘ole recipe from Mom.

BEST SALMON CASSEROLE – serves 4

¼ cup unsalted butter
2 Tbs. flour
1 heaping tsp. dried Coleman’s mustard
½ tsp. salt
Fresh ground black pepper to taste
2 Tbs. chopped fresh chives
1 can (1 lb.) red sockeye salmon – drain in a 1 cup measure to save juice, remove skin and crush bones
Milk or unsweetened almond milk
2 hard boiled eggs, chopped
½ cup panko
2 Tbs. melted butter

Preheat oven to 425 degrees. Butter a 2-quart casserole.

Place eggs in a small sauce pan and cover with 1” of water and bring to a boil. Lower heat and simmer for 10 minutes. Drain and cover with cold water to cool before peeling.

Prepare the salmon in a medium sized bowl – drain the juices into a 1-cup measure, remove skin, crush bones, and flake.

Peel the eggs and chop. Add the eggs to the salmon. Just look at this beautiful blue eggshell, inside and out! Eggs are from Mike and Cindy’s Thunderhill Farm in upstate New York.

Melt butter in a small pot. Whisk in flour, mustard, salt and pepper. Cook for a bit, to color this mixture to cook the flour to make a roux. When browned a little, add milk to the juices to measure one full cup and gradually add the liquid into the roux, whisking constantly until sauce is smooth. Simmer and whisk until thickened.

Remove the sauce from the heat and stir in the chives. Add the sauce to the salmon and eggs and fold all together to combine completely. Place the mixture in your prepared casserole. Sprinkle panko evenly on top and drizzle with the melted butter.

Bake for 15 minutes and serve. Delish!

P.S. It’s interesting that my mother’s recipe says it serves 6 – and it probably did in those days as people ate less! But I think it’s safe to say it serves 4. This would make a great lunch entrée as well!

Our Life Now and The Best Hummus Recipe

May 8, 2017 by Mary 35 Comments

My husband has renal cell carcinoma.

There. I said it.

It’s in his right kidney, a tumor that has grown out of the kidney and invaded about 20% of his liver, and 3 lymph nodes nearby.

Our whole life has changed.

We found out on March 31st, a pouring down rain, extremely dark and dreary Friday afternoon. He told me on the phone as I was out and about all day at client meetings. I was heading home and had stopped in the Vitamin Shoppe, and literally sobbed on this poor sales associate’s shoulder.

For several days, I couldn’t even tell anyone other than immediate family.

He had started on two chemo drugs and after just 5 days we were back in the emergency room as it was all too strong for his body. We are back home now.

He does not like anything to eat. So totally new, so unlike him. Everything seems to make him gag. We all are reading, researching and trying everything.

Does anyone have any ideas?

I won’t bore you with all the details as we start this new chapter in our lives. I will say that this is a nasty, nasty disease.

But we are determined to beat this thing. Our youngest son is getting married in Poland in July. We need to be there. And we will be. They are getting married in a palace in the southwest countryside and I keep telling Steve we will be there, dancing under the stars.

For a while, in between the two hospital stays, on Easter Sunday, he liked this hummus. My nephew Adam said this was the best hummus he had ever tasted.

I hope you’ll like it too.

Your health is precious and LOVE is an important component of it. Make this with LOVE and enjoy!!

THE BEST HUMMUS

1 lb. dried chickpeas
2 tsp. baking soda, divided
I head of garlic, cut in half, roasted with olive oil, salt and pepper
1 small clove of fresh garlic, finely minced and smashed with a bit of salt – OPTIONAL
⅓ cup fresh lemon juice, or more to taste
11/2 tsp. kosher salt
1/3 cup tahini, plus 2 Tbs. (I used Soom – delicious!!)
2 tsp. ground cumin, plus more for serving
Fresh ground pepper
11/2 Tbs. olive oil, plus more for serving and roasting garlic
3 Tbs. ice water

Rinse and drain chickpeas and check for any foreign debris and remove. In a large pot or Le Creuset Dutch oven, cover chickpeas with 3” of cold water and stir in 1 tsp. baking soda, cover and let soak overnight. The chickpeas should double in size.

Preheat oven to 375 degrees. Take the whole head of garlic and slice in half, parallel to the root end. Place on aluminum foil, drizzle the cut sides with a teaspoon of olive oil, some salt and fresh ground pepper. Close up the foil tight and place in an ovenproof dish and roast for about 25 minutes, until garlic is very soft and tender. Open up foil to cool when done.

Drain and rinse the chickpeas twice. Combine the soaked chickpeas and remaining 1 tsp. baking soda back in the large Dutch oven and add cold water to cover by at least 2″. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are very, very tender, 45–65 minutes.

Remove the pot from the heat and let the chickpeas sit in the water for at least 30 minutes or even longer. Drain out 3 ½ cups of chickpeas and set aside to cool. You will have extra left over. Save the extra chickpeas in their juices in the refrigerator and use on a salad or toss with other vegetables. You can also freeze them in their juices at this point too and make more hummus at another time.

In a food processor, place drained chickpeas, all of the roasted garlic, (squeeze it out of the skins), lemon juice, salt, cumin, some fresh pepper and olive oil, and process until puréed. Only add the fresh garlic if you really, really love garlic.

Add tahini and pulse to combine. With motor running, add 3 Tbs. ice water and process until the mixture is very smooth, pale, and thick. Taste and season with salt and/or more lemon juice as desired.

Spoon hummus into a shallow bowl and drizzle liberally with olive oil. Top with more ground cumin. Serve with pita chips and raw vegetables. I like celery and fennel sticks.