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

Easter Lunch in Italy

May 19, 2022 by Mary 3 Comments

I absolutely adore the Italian tradition of a proper Sunday lunch, a multi-course wonderful meal in the sun dappled daylight of the afternoon, Prosecco, wine and Vin Santo early in the day. And enough time for a walk in the afternoon to work it all off. And Easter Lunch in Italy is even more special! Buona Pasqua!

(I had debated in my mind that perhaps it was too late to post about my Easter Lunch in Italy but I really wanted to share this time with you and make it permanent on the blog. I had posted some photos as an Instagram story, but they disappear after 24 hours, so here you go. And truth be told, I’ve been too busy cooking, eating and drinking here to do a proper post before this time!)

My Easter, Growing Up

My mom would always serve a big Easter dinner with a leg of lamb or ham or both if we had a huge crowd. I carried on that tradition with my own family, usually roasting a pancetta-wrapped leg of lamb with some additional traditional Polish dishes, including homemade bread and beets with horseradish.

Easter Lunch in Italy -Tagliatelle. — Marzia’s homemade Tagliatelle.

Tiziana hosted this year’s Easter Lunch and it was utterly fantastic. Thirteen people were present, of all ages, and practically everyone pitched in with the food. Her sister-in-law, Marzia, outdid herself making 3 different kinds of bread, all of the tagliatelle noodles, the tiramisu and fruit salad. Marzia’s friend, Eleanor, made a super delicious lemon tart with an outstanding cookie crust.

Andrea, Tizi’s husband, made a spectacular sugo sauce with pork and sausage meat. And then of course we had Tizi’s amazing starters, plus her delicious roasted lamb with rosemary, potatoes and sautéed fresh spinach from the Farmer’s Market. I added a radicchio salad, made with the long leaves of radicchio, which are much less bitter than the round headed variety. Radicchio and thinly sliced celery were topped with gorgonzola, toasted walnuts and a fresh lemon juice olive oil vinaigrette.

The excitement and mirth before and during the meal were palpable. And Tiziana does not disappoint.

Here is the complete menu, but I am almost certain that I left something out.

STARTERS WITH PROSECCO

Crostini with homemade chicken liver pate
Dark bread crostini with salted butter and smoked salmon
Hard boiled eggs
Pollo in galantina
Various thinly sliced meats and sausages

FIRST COURSE: with a light red wine
Homemade tagliatelle with sugo sauce and grated parmigiana

MAIN COURSE: with my red wine – 2020 Bolgheri Bell’Aja
Roasted lamb with Rosemary and garlic
Roasted potatoes
Sautéed spinach
Radicchio salad with sliced celery, Gorgonzola, toasted walnuts and a lemon vinaigrette dressing

DESSERT: with a choice of Sauternes and/ or Vin Santo

Tiramisu
Lemon Tart
Fruit Salad
Meringue and cream cake with strawberries
Coffee

Our After-lunch Walk!

The vineyards are starting to grow again.

After eating (lunch is pranzo) we went for a beautiful walk in the hills of Arezzo, near the house I used to rent!

I hope your Easter or Passover were wonderful and filled with LOVE!!

Curried Roast Chicken With Grapefruit, Honey and Thyme

April 3, 2022 by Mary 7 Comments

I am writing to you from Italy, my beloved place in Tuscany – Arezzo – and I wanted to share this Curried Roast Chicken With Grapefruit, Honey and Thyme recipe that I had made in NYC before I left. It is so very good, and easy, I’ll be sure to make this for my friends here too, after I figure out the oven in my new home. The controls are not making any sense to me and there is no instruction booklet. But I must figure it out before Tuesday night as I am having my first dinner party – 4 friends over to celebrate Tiziana’s birthday – and I do need to use the oven for a sheet pan chicken dish that I’ll share with you later, but for now, let’s focus on this Curried Roast Chicken With Grapefruit, Honey and Thyme. This one is for Jeanne!!

The base recipe originally came from the New York Times, but of course I have changed it a little bit.

Probably like you, I am always looking for new and different, easy chicken recipes and this one fits the bill very nicely! There are a lot of pleasantly contrasting flavor profiles going on here, culminating in a fabulously flavored dish! You’ve got the spicy curry with the sweet honey, coupled with the tart and refreshing grapefruit juice. And do squeeze fresh grapefruit for the juice. Do not use a store bought variety as it is not the same.

It’s very important to baste frequently

Basting the bird frequently and roasting it at a lower temperature keeps the bird moist and prevents that sweet sauce, which is caramelizing, from scorching. And here I used my black cast iron skillet, which worked perfectly. Believe me, if you do the basting, this chicken will be supremely juicy!

I served this Curried Roast Chicken With Grapefruit, Honey and Thyme with some farrow and lemon and EVOO roasted asparagus for a divine meal. The Simi California Chardonnay was a perfect pairing.

Make with LOVE. I hope you enjoy this!

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

1 (3 1/2-pound) whole chicken
Fine sea salt and black pepper
⅓ cup grapefruit juice, freshly squeezed, strained of seeds
¼ cup honey
13/4 tsp. curry powder
1 heaping Tbs. finely chopped thyme

PREPARATION

Heat the oven to 375 degrees. Pat the chicken dry (inside and out) and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.

In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered and inside of the cavity as well.

Roast the chicken for 30 minutes, basting every 15 minutes, spooning the sauce all over. After the first 30 minutes, turn the heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 35 to 45 minutes more. If skin is starting to become too dark, tent with foil.

Allow the chicken to rest for at least 10 minutes before carving.

Beef Klusky Soup

March 9, 2022 by Mary 11 Comments

Memories…

Smells of home, so comforting. Remembering my mother making this Beef Klusky Soup. The scent wafting through the apartment all day the other day I made it, of the beef cooking in salted water making the broth – well I was in a little bit of heaven. Lovely childhood memories were floating back. Mom standing at the stove, in her tie-around-the waist apron with 2 pockets in front, stirring this huge aluminum pot that was her mother’s. My dad clearing his throat and then proclaiming with absolute pleasure, “Mother, delicious as always!”

We were six kids and he often called my mother “Mother” in front of us.

I remember some grease circles moving around on the top of the soup, not really knowing what they were, but I too, loved the soup and particularly the klusky! Klusky are Polish dumplings. And, when they are made correctly, they are divine. A Mother’s hug in your mouth and tummy, so warm and nourishing.

More recent memories

I had only made this Beef Klusky Soup one other time before, when I first went away to college and wanted a little bit of home. I was with Steve (my now late husband) but we were far from being married, just starting to date.

It was terrible.

The klusky were like rocks – definitely made of cement.

Steve, who was always gentle in his criticism of my cooking, even then couldn’t hold back.

So I never attempted to make it again, until just now.

You see, my mother grew up during the Great Depression so she was always very careful with food, never wasting any and using only just enough. She really was a master at managing money, yet feeding all of us fine food.

Too much meat – soaking in the salted water – notice the salt rings around the meat pieces – fascinating!

But, I always thought this trait was cheap. And perhaps indicated that we didn’t have much money? (We had a perfectly fine amount of money growing up, particularly with all eight of us living at home.) So in my younger days, every recipe I made from her, I generously upped all the ingredients. Including in this soup recipe, I upped the amount of meat but I’m not sure that played out right as the soup was thicker with all that meat and it was not really needed.

Follow Mom’s directions

What I do most definitely know, is that this time, I followed her klusky instructions to a T, using only a half of a teaspoon of raw dough to make the dumplings, rather than a tablespoon or more as I had done in the past, thinking more is better and THIS was the key! Just a tiny bit of dough plumps up into the most beautiful light dumpling – just like Mom’s! NOT like concrete.

So do play close attention to that and be sure to use a very thin edged spoon to measure them out. The thin edge allows you to take just a little bit of dough – that proper one-half teaspoon.

I did use local beef soup meat from one of the farms upstate – Fat Apple Farm on Hill Hollow Road and it was divine, so do try to find some local meat. Always. So much better for you and tastier, being grass fed.

This does take nearly a day to make with all the hours of simmering but with many of us still working from home, it’s easy as it only requires time and not much attention. I wasn’t going to write about this, but when I showed the picture to my friend Marie at lunch on Monday, she was like, “OMG, THAT looks so delicious!”

While winter is still here, make this Beef Klusky Soup to soothe your soul, make your own memory and spread some LOVE… and think of my wonderful Mom.

BEEF KLUSKY SOUP – serves 6 – 8

1-3 small beef soup bones with some meat on them – or Mom said, 1 small soup bone and 2 pieces of marrow soup meat.
12 cups of cold water
½ Tbs. coarse sea salt
1 bay leaf
12 whole black peppercorns
4 tomatoes, cored and coarsely chopped
2 tsp. tomato paste
2 large cloves of garlic, minced
1 medium onion coarsely chopped
5 carrots, peeled and cut into thirds
3 ribs of celery, cut into 2” pieces
Some celery leaves
5 sprigs of parsley

THE KLUSKY (Egg Dumplings)

¼ tsp salt – fine sea salt
½ cup milk
1 egg beaten
1¼ cups of all purpose flour

METHOD

Rinse the meat bones with cold water and place in a large soup pot with the 12 cups of cold water and ½ tablespoon of salt. Let stand for about 30 minutes to draw out the juices.

Then put on high heat and bring to a boil. Skim the surface to remove the dirty foam and simmer.

Add 1 bay leaf, tomatoes, tomato paste, garlic and onion and simmer uncovered for 2 hours.

Then add the carrots, fat pieces cut in half lengthwise, celery, celery leaves and parsley and let this all simmer for another 1½ hours. In the last ½ hour of cooking, add the klusky.

MAKING THE KLUSKY

Add salt and milk to the beaten egg. Stir flour in to make a smooth batter.

Bring the soup a boil and add the klusky by scooping out just ½ teaspoon of batter and then dipping the spoon in the boiling soup and the batter will fall off and make the dumpling.

Stir every once in a while.

Let them cook for about 20 minutes or so.

Then Mom wrote:

Any questions call me. Love, Mom

(Mom passed in 1995)

Belgian Endive with Smoked Trout Pâté

February 11, 2022 by Mary 2 Comments

Pretty, light, with a slightly spicy kick of cayenne, and elegant – so nice with a glass of Prosecco or a cocktail – these appetizers of Smoked Trout Pâté on Endive with a Toasted Walnut are delicious! They would also be a good, healthier addition to your Super Bowl fare of chips and dips. (And don’t forget about my healthier, super tasty Spicy Chicken Chili recipe for the big game.)

I served these as a starter for my dinner party last weekend and they were a hit! The Smoked Trout Pâté is super easy and quick to make, can be made a day or two ahead of time and then the assembly is also very easy to do, right before the guests arrive. And everyone went “ooo la la” once they saw the platter as it looked so impressive!

Using an oval plate, (I neglected to take a picture of that), I had the Smoked Trout Pâté on Endive with a Toasted Walnut outlining the outside edge. I filled the middle in with Medjool dates, pits removed and stuffed with Roquefort cheese and a toasted walnut half. Also delish!

So different, simple and elegant…

The whole thing was simple, different and all mighty tasty, besides looking beautiful and elegant. All of the things you hope to achieve when entertaining your friends and family.

Make these soon, sit back and enjoy the compliments!

BELGIAN ENDIVE WITH SMOKED TROUT PÂTÉ – serves 10 as an appetizer

One 8 oz. boneless smoked trout, skin, head and tail removed, broken into large chunks
¼ cup sour cream
2 oz. (¼ cup) cream cheese at room temperature
2 Tbs. coarsely chopped red onion
1 chunk (2 inches) fresh horseradish, peeled and coarsely grated (about 1 packed tablespoon) You can use bottled horseradish in a pinch, but if you do, drain it well and use only 2.5 tsp.
1.5 Tbs. fresh lemon juice
¼ tsp. cayenne pepper
½ cup walnut halves
2 – 3 large heads of Belgian endive, using only the larger leaves
Grated fresh lemon zest for garnish

Pre-heat the oven to 375 degrees. Scatter the walnuts on a pie plate or baking sheet and toast in the oven for 7 – 10 minutes or until lightly browned and fragrant. Let cool.

Place the chunks of trout in the bowl of a food processor. Add the sour cream, cream cheese, onion, horseradish, lemon juice and cayenne pepper. Pulse several times to form a chunky purée. Taste and adjust seasonings as needed. The pâté can be prepared to this point a day or two in advance. Wrap it well and refrigerate.

Thinly slice the bottom of the endive off and carefully separate the leaves. Wash and let air dry on top of paper towels or a clean linen towel. Once dry, roll up the paper or linen towel with the endives inside, place in a ziplock bag and refrigerate for crisper leaves.

Drop a rounded teaspoon of the pâté into the cup of each leaf, top with finely grated lemon zest and press a walnut piece on top. Arrange lovingly on a platter and serve immediately.

NOTE: You can also serve the pâté on fresh crisp apple slices or surround the bowl of pâté with slices of whole grain toast. If the pâté has been refrigerated, all of the flavors bloom when it is a little more at room temperature.

Serve with LOVE and enjoy!

Thai-inspired Chicken Meatball Soup with Spinach

January 19, 2022 by Mary 2 Comments

Thai-inspired Chicken Meatball Soup - served in a bowl.

I have been having a love affair with coconut milk and Thai food recently. It’s something different to make at home and I also love the usual refreshing lime squeezed on for the finishing touch. So this recipe of Thai-inspired Chicken Meatball Soup with Spinach is the perfect comfort food during these cold dark days of winter. I made this recipe last night, loosely based on the New York Times version and ate it in front of a blazing fire to calm my frazzled nerves from all of the Washington DC news of late. It worked and was so super yummy, I wanted to share it with you all right away.

This Thai-inspired Chicken Meatball Soup with Spinach recipe should feed three people with one pound of chicken. I also added a sauteed Portobello mushroom, which I know is not very Thai-like, but this mushroom in my fridge was begging to be used and I thought it was a nice combo with the spinach. Serve this soupy dish with a packed little cup of steamed Jasmine rice and ascend to heaven.

How to stretch meat to feed more people

Another deviation of mine from the New York Times version is the addition of a little Panko to the meatball mixture. It’s a trick from my mom – panko or breadcrumbs – to make them lighter and to stretch the meat a little more in her case. Remember, she was always feeding six kids, along with sometimes some stray neighborhood friends as well. If you are using 2 lbs of chicken, you could also add a raw egg for more stretchability.

Thai-inspired Chicken Meatball Soup - in skillet with spinach added.

On to the recipe, and do not forget to add your LOVE while making. We all especially need a lot more love in this world right now, with Covid, climate change, voting rights (did you know the Republicans enacted all the mail-in ballot voting rules that Trump so objected to? I just found that out tonight.)

I have never talked politics on this blog before, but the insanely false “news” told not by journalists but by the entertainers on Fox and OAN are hitting a crescendo that must be dealt with and needs to be corrected with truth – only truth. And perhaps that can happen over a warm comforting bowl of this Thai-inspired Chicken Meatball Soup with Spinach.

I have always believed that food could bring us together. Conversations over a soothing bowl of soup – who can fight over that warmth?

Let’s make it and pray.

THAI-INSPIRED CHICKEN MEATBALL SOUP with SPINACH – serves 3

1 (4-inch) piece of fresh ginger, peeled and finely minced
4 garlic cloves, peeled and finely minced
1/2 jalapeño, split lengthwise, finely minced with seeds and membrane
1 lb. ground chicken
½ large bunch cilantro, leaves and stems finely chopped, plus a few whole leaves reserved for serving
2.5 Tbs. fish sauce, divided
1.5 Tbs. panko
½ tsp. Kosher salt
1 – 2 Tbs. canola oil
2 cups chicken broth
1 cup (8 oz.) full-fat coconut milk
¼ tsp. granulated sugar
1 large Portobello mushroom, sliced and sauteed with 1 Tbs. extra virgin olive oil and 1 Tbs. unsalted butter – Optional
2.5 oz. baby spinach
1 Tbs. lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Process

Finely mince the ginger, garlic and jalapeno together. Transfer half of this mixture to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 1.5 Tbs. fish sauce, 1/2 tsp salt and 1.5 Tbs. panko. Use your hands or a fork to fully combine but do not overmix.

Use your hands or an ice cream scoop to form 2-inch meatballs. In a large Dutch oven or skillet, heat 1 Tbs. Canola oil over medium-high heat. Add the meatballs in a single layer and cook, turning them around every 2 – 3 minutes to brown most sides until golden brown for a total of 7 to 9 minutes. Transfer to a plate.

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger, garlic jalapeno minced mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 Tbs. fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

While the soup is simmering, heat the EVOO and butter in a small skillet over medium heat. When the butter stops sizzling, add the sliced Portobello mushrooms in a single layer and do not touch them for about 7 minutes. Turn them over for another 4 minutes or so and then add them to the soup.

Remove the soup from the heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges and LOVE.

Enjoy!!

Some of My Favorite Recipes for the Holiday Week

December 27, 2021 by Mary Leave a Comment

The Rockefeller Center Tree and Skating Rink

Sending you warm wishes for great aromas coming from your kitchen and family times that can’t be beat. Here are some of my favorite recipes for this holiday week!

Make foods that flood you with warm glowing pleasure and your body will hum with contentment, not to mention having super happy guests around the table.

For the main course:

Crown Roast of Pork

Beef Stroganoff

Bacon Wrapped Beef Tenderloin

For starters:

Southern Cheese Straws

Spicy Maple Glazed Nuts

For dessert: 5 holiday cookies

Pecan Crisps

Cognac or Bourbon Sugarplums

Date Bars

Hello Dolly Squares

Sugar Cookies – Rolled Cut-Outs

If you have overnight guests, here are some breakfast suggestions:

Buttermilk Challah French Toast

Shakshuka

Skillet Buttermilk Biscuits – the BEST Biscuit Recipe

Truth be told, all of the recipes here on my blog are my favorites, otherwise they wouldn’t be here. I only include the ones I love – they must be worthy of sharing with you!

Happy Holidays to all and have wonderful days and nights this holiday week, filled with family togetherness, (take your timely Covid tests), joy, mirth and full happy bellies.

And remember, most importantly, to make all of your food with LOVE.

Salmon Udon Soup

October 27, 2021 by Mary Leave a Comment

Soup season is coming with the chillier weather on the way. I was feeling a little throaty last week and threw together this Salmon Udon Soup that was really just divine, and certainly hit the spot on what I was craving, fish and a light hot soup!

I really needed to use up what was in my fridge and you can certainly substitute some things on your own. I have learned to not make everything such a big deal when cooking – be flexible – as you have to be in yoga.

Beautiful Maine!

In late September, I was waaaay up north in Island Falls, Maine at a yoga retreat, feeling all clean and stretched out, body wise, and clear in my head, like these beautiful falls. It is gorgeous there but the weather changes in a nanosecond. My teacher said that there is a saying in Maine that if you don’t like the weather, just wait a moment…and it is true!

Our lovely guide testing the water temperature

On our waterfall hike one day, we came across all of these different mushrooms!! I had no idea if they were edible and I was certainly not going to try them, but they are pretty!!

Donna Sewall Davidge runs the Sewall House yoga retreat and I highly recommend to come to this place to recharge and renew. Tune out your everyday life and center yourself with Kundalini and Hatha yoga. It is a welcome break and a chance to improve your yoga practice, commune with nature and meet some cool people.

The Sewell House was built in 1865 by Donna’s great grandparents and kept in the Sewall family all these years. This historic home is where Teddy Roosevelt came to heal from asthma in the 1800’s.

Donna’s cook served a delicious vegan fare, and although I had hoped to lose some weight, that did not happen. That Island Falls air made me hungry!

Beautiful ingredients ready to make the Salmon Udon Soup.

Back to my scrumptious Salmon Udon Soup, which I’m going to make again and again in this cooler weather. Just take a look at all the beautiful ingredients! And once the chopping is done, which isn’t a lot, the whole thing comes together so quickly.

SALMON UDON SOUP – serves 4

4 ounces buckwheat udon noodles
2 Tbs. grape seed oil
3 Tbs. thinly sliced garlic
7 cups reduced-sodium chicken broth (preferable homemade)
1 large tomato, diced
1 Tbs. fish sauce
1 Tbs. chile-garlic sauce – Korean Gochujang
2 tsp. hot sesame oil, or to taste
1 ¼ pounds wild salmon fillet, skinned and cut into 1/2-inch cubes
3 Swiss chard leaves, leaves and stems chopped as shown in the photo or spinach
4 shishito peppers
2/3 cup thinly sliced chives or scallions
½ cup loosely packed parsley leaves or cilantro
Lime wedges, for garnish

The Process

Cook noodles according to the package directions, drain and pat dry.

Meanwhile, heat the grape seed oil over medium heat in a Dutch oven. Add garlic slices and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon.

Carefully pour broth into the pan (it may spatter a little), and bring to a boil. Stir in tomatoes and their juice, shishito peppers, fish sauce, chile-garlic sauce and hot sesame oil. Cook for about 3 minutes

Stir in salmon chunks, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes.

Stir in the drained noodles, Swiss chard and chives and simmer 1 minute more.

Serve in warmed bowls and top with the parsley and crispy garlic chips. Squeeze the fresh lime on top. Serve with LOVE.

Make your garlic chips this lovely golden color.

Mixed Fruit Galette

September 2, 2021 by Mary Leave a Comment

Before the luscious summer fruit season ends, you must make a Mixed Fruit Galette and wow everyone who sees it!!

Begin with the pie crust

You see, it’s really very simple. Make a buttery pie crust – why everyone is so afraid of pie crust when they’re really very easy, I don’t know. Someone must have given them a bad rap some years ago! Don’t let them daunt you.

It’s flour, a little salt, butter and ice water. Four basic ingredients, of course mixed with LOVE. Sure, you can add some vodka or cider vinegar so maybe it’s 6 ingredients, but don’t forget the LOVE.

Mixed fruits are the best!

Roll that baby out and fill that crust with a variety of mixed fruits, a little lemon, vanilla and cornstarch and you’ve got yourself a beautiful, simple, even healthy dessert as there’s not much sugar.

Dot it with fresh blueberries and some thyme leaves when finished baking and you’ll present a real showstopper. I prefer the pop of the fresh blueberries added afterwards because when cooked, they just collapse and spread the messy dark blue juice everywhere.

And the thyme leaves create a different floral component to the dessert that’s unexpected and delicious, while the sprinkle of sugar on top gives it that extra special glisten.

Serve your Mixed Fruit Galette with crème fraiche or vanilla ice cream, sit back, relax, and enjoy all the compliments!

Make this for one of your Labor Day weekend parties and create a loving memory for all there.

Ok, so I used too much butter in this crust dough and it cracked and leaked, but no matter, it still tasted amazing!

MIXED FRUIT GALETTE – serves 6 – 8

One pie crust – use the recipe here or here
2 tablespoons cornstarch
1/3 cup sugar, plus 1 Tbs.
1/4 tsp. salt
1.5 lbs. of mixed peaches, peeled and cut into 1-inch-thick wedges, tiny apricots cut in half or red plums cut in quarters or fresh figs, stems removed and cut in half, or blackberries
2 Tbs. unsalted butter, melted
1 tsp. grated lemon zest
1 Tbs. fresh lemon juice
1 tsp. vanilla extract
1 large egg, beaten
4 thyme sprigs, leaves removed
A handful of blueberries
Crème Fraiche or vanilla ice cream for serving

Directions

Unwrap chilled pie crust dough, and place on a lightly floured surface. Roll out about 1/8 inch thick. Place dough circle on a parchment paper–lined rimmed baking sheet, and chill, uncovered, until firm, about 30 minutes.

Meanwhile, preheat oven to 425°F. Whisk together cornstarch, 1/3 cup sugar, and 1/4 teaspoon salt in a large bowl. Add peaches, apricots, plums, figs and blackberries, melted butter, lemon zest, lemon juice, and vanilla, and toss to combine.

Arrange fruit mixture in center of chilled dough circle, leaving a 1 1/2-inch border. Fold dough edges up and over filling (dough will only partially cover filling), pleating every 3 inches. Lightly brush folded dough edges with beaten egg. Sprinkle dough edges and filling with remaining 1 tablespoon sugar.

Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (without opening oven door), and bake until crust is golden brown and fruit mixture bubbles in the middle, 40 to 45 minutes.

Transfer baking sheet with the mixed fruit galette to a wire rack, and let cool 30 minutes. Dot the galette with the fresh blueberries and thyme leaves. Serve galette warm, or let cool completely to room temperature, about 1 hour. Serve with crème fraiche or vanilla ice cream and LOVE.

Grilled Yogurt & Parsley Marinated Chicken Thighs

August 25, 2021 by Mary 11 Comments

Who doesn’t LOVE grilled chicken? I remember one friend of mine, Anne Maxfield of the Accidental Locavore, announced at a dinner party one night at my house, that she loved ANY grilled chicken ANYTIME! She declared, “Who doesn’t?” I do too, but I’m always searching for new flavors (as I am for fish as well). This Grilled Yogurt & Parsley Marinated Chicken Thighs is definitely worthy enough to share with you. It was easy, different and DELISH! Or De le le – as my friend Barbara says.

It’s important that you use full fat, sheep’s milk yogurt, lots of garlic and ample amounts of parsley. The marinating time works with just 3 hours so do this in the afternoon. Once that’s done, grilling it is easy peasy.

One warning though, be sure to oil your grill well and do not have your heat too high – 375 degrees is perfect.

The marinade

It’s the yogurt marinade that makes the chicken creamy and on thighs, super moist as well. And the ample garlic, well you know I love anything garlicky and garlic keeps you healthy. Now it is super important to stay strong with the new Delta strain of Covid. And the parsley at this time of year is so flavorful. I am growing it in my garden and it tastes amazing.

For me, the problem with many marinades is that they don’t really seem to permeate and flavor the meat deeply. Here, I made 3 slashes on the skin side of each thigh, not too deep but going through the skin and penetrating the meat just a little. And then rubbing the marinade into each thigh while it’s in the bag.

Smashed Juniper Berries and Parsley for Yogurt and Parsley Marinated Chicken Thighs.

I don’t know, penetrating, rubbing, sounds a little sexual, don’t you think? I have been watching Sex/Life on Netflix – super steamy at times…

But I digress.

My Love of Lime

It is also important to squeeze some fresh lime on these Grilled Yogurt & Parsley Marinated Chicken Thighs, just before serving. I have been using lime a lot as a finishing touch as it imparts just the right amount of acid with a little lovely mysterious side kick. You’re not quite sure what that flavor is…

I learned about lime just recently from a neighborhood Latin and South Asian restaurant. They finished off a grilled spice-rubbed cauliflower slice with lime and it was so delicious! So I have been taking that cue and using it.

Make this chicken soon – It really is delish!

GRILLED YOGURT & PARSLEY MARINATED CHICKEN THIGHS – serves 4

4 bone-in, chicken thighs with skin, fat removed, lightly scored in 3 places on the skin side
¾ cup Plain Sheep Milk full fat yogurt – I used Bellwether Farms
¼ cup minced garlic smashed with
1 tsp. Kosher salt
¼ tsp coarse ground black pepper
1½ TBS. lemon juice
1 cup chopped parsley leaves
12 juniper berries, smashed
1 lime quartered in 4 wedges

Smash the minced garlic with the teaspoon of salt using the side of a large chopping knife to break it up more, making a rough paste. Take a large ziploc bag and add in everything except the chicken thighs and lime. Close the bag and mix up everything thoroughly.

Wash and dry the chicken thighs. Trim off the excess fat. Lightly score the skin side in 3 places on each thigh. Add the thighs to the marinade bag and move around the yogurt mixture to get it into the chicken.

Marinate the chicken in the refrigerator for 3 hours or even overnight, every once in a while mushing everything together and turning the bag over.

Remove the bag 30 – 45 minutes before grilling. Light the grill to be 375 degrees. Oil the grill grates thoroughly.

I get the grill very hot – to 500 – 550 degrees, scrape off the food residue from the previous grilling, then I coat a folded paper towel with canola oil and using the scraper brush, rub the oiled towel all over the grill racks. This does two things – it cleans the grill of any residual wire pieces from the brush and oils the grate.

Remove the chicken from the marinade and grill for about 15 minutes per side. The internal temperature should be 160 degrees on an instant read thermometer.

Serve with fresh squeezed lime juice and LOVE. Enjoy!!

Best Blueberry Pie – Mary’s Version

June 27, 2021 by Mary Leave a Comment

It’s blueberry season and I had been having a craving for this Best Blueberry Pie– it’s the pie by Rose Levy Beranbaum from Food 52 . Only now I have remade the recipe – Best Blueberry Pie – Mary’s Version!

The weekend before last, I was invited to my new friend Maria’s house in Bayville, NY. Her home is smack dab right on the water, the beautiful Long Island Sound. It is just gorgeous! Maria is also a recent widow like me, and has a terrific group of great friends who get together on a regular basis. They are all foodies and wine snobs, so I fit right in.

For a dinner party at her friends’ house we were tasked with bringing dessert. Maria suggested to go buy something but since it was cloudy, non-beach weather on Saturday, I suggested I make something. And I must say, this new version of Rose Levy Beranbaum’s Blueberry Pie was spectacular! Everyone LOVED it – calling it the perfect dessert, not too sweet, the crust was so flakey, so many positive comments, even on the next day. I always think that if people are still remembering and talking about your food the next day, then you’ve made a real hit!

This is a masterpiece pie to look at and eat. In reality, the berries glisten like jewels and I just love the fresh pop of taste with the uncooked berries.

Truth be told, this pie was made under distressed conditions in that Maria is not a baker. She did not have a pastry cutter or cloth or rolling pin cover and her pie plate was particularly deep.

This pie crust is a pretty big deviation from my normal, Mom’s pie crust recipe. But this is the ONE to keep! And I made my recipe so much easier than Rose Levy Beranbaum’s.

YOUR LOVE AS ONE OF YOUR INGREDIENTS

Remember it is always about the quality of the ingredients you use, along with the amount of LOVE you put in.

Here, I used Plugra unsalted butter, the best blueberries you can find, freshest lemons and even homemade vanilla that her friend, Glenn, had made.

For the crust, the two phases of refrigeration in the recipe are very important. These cold portions will help to produce a very flakey crust so please do not skip them.

The gorgeous fried chicken and celeriac salad.

The fried chicken dinner with broccoli rabe and a celeriac salad was all too delicious. Not only was I over-served on great Nebbiolo wines but I over-served myself on the chicken too! So good.

It was super fun to be in a different area – Long Island – to me is like another state. On Friday night we met up with the mutual friend who had introduced Maria and me, for a long dinner at a local restaurant. On Saturday morning, we met up with that same friend and her group of friends for a hike through this beautiful wooded area that used to hold all of the Gold Coast mansions with everyone’s dogs (Maria has two). One of the friends is Italian so Maria and I got to practice our ISL – Italian as a second language. So fun!

SUCH HAPPY MEMORIES

Saturday night was the fabulous dinner party. Her friends were so warm and welcoming. Most of them came over to Maria’s house on Sunday, bringing a beautiful brunch. It was a glorious beach day on Sunday, all of us full and happy, sipping on beers, tequila or Bloody Mary’s, lying in front of the LI Sound just enjoying each other and the beauty. This reminded me of my younger days, pre-children, when Steve and I would visit friends in the Hamptons, enjoying a hungover Sunday sweating it out in the sun. So now I am creating new memories.

Best blueberry pie with blackberries, two pieces with vanilla ice cream. — Here is a pic from the first time I made this – with ice cream and some added blackberries.

The recipe:

BEST BLUEBERRY PIE – MARY’S VERSION – serves 8

PIE CRUST – for a 9” pie

8 TBS. unsalted very cold Plugra butter
1 1/3 cups bleached all-purpose flour
½ tsp. salt
3 TBS. ice water
1½ tsp. cider vinegar
1 TBS. egg white, lightly beaten

Toss the flour and salt together with a fork in a medium sized bowl.

Cut the cold butter into very small chunks by cutting the stick lengthwise into 4 quarters and then slice those quarters into ¼” pieces.

Put all of the butter into the flour mixture and using your fingers on both hands, mix and mash the butter and flour together until no chunks of butter are visible. It all has to be incorporated together otherwise you will get butter holes in your crust.

Then sprinkle on the vinegar and toss together with a fork. Sprinkle on a tablespoon of ice water, (one tablespoon at a time), toss with a fork, and repeat with the remaining two tablespoons. Your dough will now hold together and may seem a bit too wet but trust me, it is ok.

Form the dough into a thick disk, wrap in plastic wrap and refrigerate for at least 1 – 2 hours or overnight. This dough can also be frozen for 3 months for future use if you want to make a double recipe.

Remove the dough from the refrigerator and if necessary, allow it to sit for about 10 minutes until soft enough to roll out. On a floured surface – pastry cloth or parchment paper – with a floured rolling pin, roll the dough out to ⅛” thick and fit into your 9” pie pan, crimping the edges as shown in the photo.

Refrigerate the pie crust shell for at least one hour, with a maximum of 24 hours.

Preheat the oven to 425 degrees.

Line the pie crust shell with parchment paper and weigh it down with dried beans or rice, trimming the corners of the extra parchment paper. Bake for 20 minutes, checking at 10 minutes to rotate the pan so one side does not get too brown (as mine did). At the 20 minute mark, lift up and remove the parchment and beans or rice. Then with a fork, lightly prick the crust all over the sides and bottom to prevent it from bubbling up. Do not prick hard and all the way through as you do not want to create holes.

Place the crust back into the oven to lightly brown completely, baking for 5 – 10 minutes more. Check it at the 3 minute mark. It should be a pale golden brown all over.

Remove the crust and cool on a rack for 3 minutes.

Separate the egg yolk from the egg white and lightly whisk the white with a fork. Brush the inside of the pie crust with the egg white. This will keep it from getting soggy with the blueberries.

FOR THE BLUEBERRY FILLING

4 – 5 cups blueberries, rinsed and dried. Save a handful for garnish.
2 TBS. cornstarch
2 TBS. water
½ cup sugar
½ cup water
1 TBS. lemon juice
Good pinch of salt
2 cups whipped heavy cream, lightly sweetened with 1 TBS. powdered sugar and 1 TBS. vanilla extract

Combine 1 cup of blueberries with ½ cup sugar and ½ cup water in a medium sized pot. Cover and bring to a boil. Lower the heat and simmer for 3 – 6 minutes until the berries pop and it becomes nice and liquidy and starts to thicken, stirring constantly.

Meanwhile, whisk together the cornstarch and water.

Have your fresh lemon juice ready.

Whisk in the cornstarch and water mixture, the lemon juice and salt. Simmer for a minute until the mixture becomes translucent. Immediately off heat, fold in the remaining blueberries, being sure to cover all berries with the jammy mixture.

Spoon into the pie crust, gently spreading the mixture all over.

Let the pie set at room temperature for at least 2 hours before cutting.

Just before serving whip the cream with the powdered sugar and vanilla and gently spread in a small circle on top, in the center of the pie. Garnish with the saved handful of berries as shown in the picture.