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

Pasta with Pancetta, Chicken, Pecorino and Broccoli Rabe – A HANGOVER HELPER!

December 31, 2019 by Mary 3 Comments

Happy New Year to everyone!! Be safe out there celebrating. I wanted you to have this recipe of Pasta with Pancetta, Chicken, Pecorino and Broccoli Rabe as it can be a real hangover helper for tomorrow. Top it with an easy-over egg for extra protein, should you need it, and you’ll be in good shape to be able to enjoy New Year’s Day, 2020.

Pasta with Pancetta, Chicken, Pecorino and Broccoli Rabe

Comes together in only 40 minutes!

This dish comes together easily and quickly and should take no more than 40 minutes from start time to serving, even with a hangover. I use only one pot for the pasta and to blanch the broccoli rabe, in order to remove the bitterness.

Cooking for me now, is at once a pain and a joy. It is labor intensive – as I have to clean up too. However, when I do muster the energy, I find I get my mojo back and truly enjoy it! I can literally feel getting back in the grove. Because this recipe that I made up on the fly is really worthy of sharing with you, dear readers, I wanted to make sure you got it today, for help with tomorrow.

Admittedly, I LOVE to cook. I hate to clean. But I love to eat good, healthy food. So, there you have it; I continue to cook. It’s just that some things I make may last 4 – 5 meals. Which means I have to plan carefully, around dinner dates with friends or just needing the company of other humans as I frequent certain restaurants by myself and eat at the bar, hoping to have nice conversations with folks, besides of course, the bartender.

Toasted breadcrumbs are always a good addition.

I absolutely adore toasted breadcrumbs on top of pasta dishes, so I added them here as I had some leftover croutons (that I had sautéed in duck fat to make them divine!) that I just crushed to make crumbs. Genius, right? (heh)

I hope you enjoy this as much as I did.

Wishing you all health, happiness and everything you’ve dreamed of for 2020!! Another new decade!

PASTA WITH PANCETTA, CHICKEN, PECORINO AND BROCCOLI RABE – serves 3 – 4

½ lb. of pasta – Strozzapreti or fusilli
Coarse sea salt
2 Tbs. olive oil
1 ¼” thick slice of pancetta, cut in ¼” cubes
3 boneless, skinless chicken breasts, all fat removed and cut into ¼” slices
5 cloves of garlic, sliced
½ of a fresh serrano chile, thinly sliced with seeds and membrane
½ cup of chicken broth, preferably homemade or low salt if in a box
1 head of broccoli rabe, ends trimmed off and sliced in 11/2” sections
½ cup of Pecorino cheese, grated
Salt
Fresh ground pepper
Toasted bread crumbs or crushed croutons

The easy process.

Put a large pot of water on to boil. After it comes to a boil, salt liberally with the coarse sea salt. Salt only after it comes to a boil so you don’t pit your pot. Add the chopped broccoli rabe and blanch for 1 – 2 minutes. Remove the broccoli rabe with a strainer, leaving the water to boil to cook your pasta.

Meanwhile, warm the oil in a large skillet, on medium heat, large enough to hold everything. Add the pancetta and sautè for 5 – 6 minutes until nearly cooked. Then add the garlic and your chicken strips and cook, tossing until all pink is gone from the chicken. Slice the serrano chili over the skillet with a hand mandoline and toss.

Meanwhile, salt the boiling water again and add your pasta, cooking it 2 minutes less than the lesser number on the package for your cook time.

Add the drained broccoli rabe to the skillet with the chicken and toss and continue to cook.

When the pasta is nearly at its time, add the chicken broth to the skillet.

Drain your pasta and add it to the skillet. Toss everything together for about 2 – 3 minutes to finish cooking the pasta. Do a taste test for the pasta, keeping it al dente. Then add the grated cheese and a good amount of fresh ground pepper. Toss everything together and serve in warm bowls.

Top with toasted breadcrumbs and serve with LOVE.

Tarte Tatin

November 25, 2019 by Mary 4 Comments

Most of you know me as not such a sweet person. I mean, I am nice, I think, but I do prefer savory over sweet any day of the week. So over the past 6 months, I have made this Tarte Tatin recipe about 8 times, trying to perfect it in order to make it worthy enough to share it with you!

Great for Thanksgiving!

I think this could be a terrific alternative to the pumpkin and/or pecan pie for Thanksgiving this Thursday. It is a little healthier approach, but only if you decide, because holidays are always a special time, and should be kept so, with traditions in your family.

If you do decide to make this on Thursday, you can easily start it while the turkey is still in the oven, then bake it while the turkey is resting, if you only have one oven.

Easy as pie!

I initially learned about Tarte Tatin about 35 years ago. I had one of my first big projects with American Express and I was art directing a large photo shoot for a series of billing enclosures – remember those lovely little 4-color ad inserts you got with your bill every month in those days? Well the photo stylist I had hired to find all the props and to be on the set to style, suddenly started talking about this Tarte Tatin she had made the night before at her boyfriend’s apartment. They had had a bunch of people over, drinking and partying and she just went into the kitchen to make this, easily, and of course, everyone loved it!

So, man, I was in. But her recipe had you make a Pâte Brisée as the crust, which is really just a French version of a pie crust with a lot more butter and here, I just used my pie crust recipe made with all butter, and added an extra tablespoon. I had an already-made crust in the freezer, which then makes this recipe super easy.

What struck me about her story is that, A.) this had to be super easy to make if she just went in and whipped it up, probably even after having a few drinks at that – similar to Louise Fowler making me a Pecan Pie and B.) what a great way to wow people and make them happy, similar to “Oh you made a pie!”

I have had her recipe all this time, but now, I created this even easier recipe with what I have here.

My Tarte Tatin recipe is super quick, just as long as you can peel apples fast, but do take the time to make sure the sugar caramelizes completely and if you have a pie crust already made, it’s money!!

Here you go!!

TARTE TATIN – serves 6 – 8

4 Tbs. butter
¾ – 1 cup of white sugar, depending on the sweetness of your apples
4 large Granny Smith apples, peeled, cored and cut into 8^th’s
Cinnamon – overall sprinkle
Nutmeg – overall grating of whole nutmeg
1 Tbs. all-purpose flour
1 9” unbaked pie crust made with all butter plus an added 1 Tbs. of butter

Preheat oven to 425 degrees.

Coat a 10-inch cast iron skillet with the butter, melted. Sprinkle the sugar evenly over the top of the butter.

Place apple pieces on top of the butter and sugar, rounded sides down, in a circular pattern. Do cram them all in the skillet!

Turn heat to medium-high and cook until sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, about 12 to 15 minutes. Watch carefully and then remove from heat.

While the apples are caramelizing, sprinkle a work surface (preferably use a pastry cloth with a rolling pin cover) with 1 Tbs. flour and roll pie dough into an 11-inch circle.

Place crust on top of apples in the skillet and roll a rolling pin over the top to cut off the excess crust.

Bake in the preheated oven until crust is golden brown, about 20 – 23 minutes. Allow to cool for 5 minutes. Do not allow it to cool any longer. Place a flat plate over the top of the pan and carefully invert to release the Tarte Tatin from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Serve with a scoop of good quality vanilla ice cream and LOVE. Enjoy!!

Farro Pasta with Portobello Mushrooms, Chicken, Tomatoes, and Green Beans in a Sherry Cream Sauce

April 26, 2019 by Mary 16 Comments

I know it’s been a very long time. Too long in that I almost don’t know where to begin. I have a sister-in-law who has been begging me to write again, desperate for recipes. Since Steve passed, quite frankly I haven’t been making many worthy dishes. Not good enough to share. I make up very simple stuff on the fly with parchment paper being my best friend and roasting being my go-to method, therefore dirtying the least amount of dishes while still eating healthy. It’s pretty lazy. But last night, I had some energy and made this oh so delicious dish, Farro Pasta with Portobello Mushrooms, Chicken, Tomatoes, and Green Beans in a Sherry Cream Sauce. It’s not a very pretty dish as it’s rather brown, but it was so very yummy.

My good friend Margaret gave me this pasta, which is delicious! It’s made with farro, instead of flour and I do love farro. Margaret loves this too, but her husband, Wayne, not so much, which she forgot about and bought it again, so I got to be the lucky recipient of it!

Farro Pasta from Italy. — Delicious Farro Pasta

I made this combination, because that’s what I had around in the fridge and the tomatoes and green beans were added to give color. But they also added some super good flavor. The acid from the tomatoes cut the richness of the cream, while the green beans, lightly sautéed, gave it a nice crunch. The chicken was a smooth protein and I love using thighs as they are hard to overcook. The only way this dish could have been better is if I were in Tuscany and using fresh Porcini’s instead of Portobello’s. Now that would have been amazing and you probably wouldn’t even need chicken as those Porcini’s I cooked in Italy were To. Die. For. Seriously. I actually have never seen fresh porcini’s here, have you? Well if you do, buy them up and use, but they still probably won’t taste as good as they do in Tuscany.

WHAT DO WE DO TO OUR VEGETABLES?

Honestly, I don’t know what we do to our vegetables here but with all the gassing and packaging to make their shelf life longer, we must certainly lose nutrients too. We definitely lose taste. The best part of my time in Italy was being able to cook there with their ingredients. Every Saturday morning, I would start with a Porchetta sandwich, (yes! Even garlic in the morning, the porchetta was soooo good.), and then visit all the stalls for vegetables, cheeses and some very delicious pre-made dishes like round zucchini stuffed with bread crumbs, pancetta and vegetables – total yum!!

But here’s the thing, I had to learn to not buy too much, because the vegetables do not last long there. You have to be able to use most all of them within 2 – 3 days. Yes. That is certainly the maximum for leafy greens and maybe eggplant, zucchini or unripe tomatoes will keep longer. But their flavor is so much more intense, therefore more satisfying and much more delicious. And therefore, you don’t need to eat as much!

I do miss Italy. I miss my marvelous friends there. The pace is slower, taking in the enjoyment of each other’s company, coupled with the delicious food and wine, accompanied by the sexy lyrical sound of the language. Perhaps I will go back either this fall or next spring.

Back to reality, here is this simple but totally yummy dish of Farro Pasta with Portobello Mushrooms, Chicken, Tomatoes, and Green Beans in a Sherry Cream Sauce. This is a quick and easy one-dish meal, perfect for a weeknight dinner!

FARRO PASTA with PORTOBELLO MUSHROOMS, CHICKEN, TOMATOES, and GREEN BEANS in a SHERRY CREAM SAUCE – serves 2

3 Tbs. unsalted butter
2 Tbs. olive oil
2 large Portobello mushrooms, cleaned and cut into chunks
1 – 2 boneless, skinless chicken thighs, washed, dried, and cut into strips
½ lb. green beans, ends removed, cut into 1.5” lengths
1 large tomato, cut into thick slices, and then chunks
¼ cup dry sherry
¼ cup of heavy cream
½ lb. farro pasta
Freshly grated Parmigiano and Pecorino cheeses

Place a large pot of water on to boil for the pasta. When boiled, salt liberally with coarse sea salt before adding pasta.

In a large skillet, melt the butter in the olive oil on medium-high heat and then add the mushrooms in a single layer and do not touch them for 8 minutes. They will soak up the oils and then release their own moisture and turn a nice golden brown, but you must resist the urge to stir them. After 8 minutes, stir and push them to the side of your skillet and add the chicken thigh strips in the center of your skillet to brown.

When the chicken is browned on one side, turn over to brown the other. Add the sherry and let that cook down and then stick your face in the skillet while you inhale the marvelous aromas! Then add the tomatoes and green beans, cooking until bright green and still crisp. Turn the heat to medium.

Meanwhile, cook your pasta until al dente. Drain and save some pasta water. Add the pasta to the mushroom chicken sauce in your skillet, along with the heavy cream and 2 – 3 Tbs. of pasta water.

Then grate the two cheeses on top, stir gently to combine and serve in warmed bowls, with love.

I hope you love this as much as I did!!

Best Salmon Casserole

June 11, 2017 by Mary 20 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!

Tuna Salad Sandwiches with Holy Schmitt’s Mustard Horseradish

March 22, 2017 by Mary 4 Comments

Tuna Salad is common enough, basic enough and simple enough, so why do you need a recipe? Because, this Tuna Salad is made with Holy Schmitt’s Mustard Horseradish and it is DELICIOUS!!

Take something as mundane as tuna salad and infuse it with life with this Holy Schmitt’s Mustard Horseradish and WOW!! It’s true, a few tablespoons of this and real flavor abounds. Besides, it’s healthy for you because horseradish is a true superfood, not to mention a sinus-clearing device. Chase the winter blues away, welcome spring and make this for lunch soon.

Because Matt Schmitt, a 4th generation Long Island farmer, plants the horseradish, nurtures it, knows that there are no chemicals to fertilize it, so it’s totally non-GMO and organic, harvests the root, scrubs them clean, peels them and grates them in his own converted garage/commercial kitchen, your can trust that this is pure stuff, the real deal.

I like a little hard-boiled egg in my salad. I think it adds some creaminess. You could leave it out if you’d like but I recommend it.

You know horseradish is a staple in all Slavic countries, where it’s cold and root vegetables rule. Horseradish is known to suppress the growth of tumors, has significant amounts of cancer-fighting compounds called glucosinolates and is chock full of iron, magnesium, calcium and anti-stress B vitamins. But you don’t even need to know all of those benefits – you just need to know it’s DELICIOUS!!

TUNA SALAD SANDWICHES WITH HOLY SCHMITT’S MUSTARD HORSERADISH – serves 4

2 cans, 5 oz. each, solid white tuna packed in water, drained and carefully flaked
1 hard boiled egg, chopped
¼ cup (scant) minced onions
5 Tbs. minced celery
4 Tbs. Holy Schmitt’s Mustard Horseradish
5 Tbs. mayonnaise
Salt
Fresh ground pepper
2 plum tomatoes, sliced
2 handfuls of baby spinach leaves, washed and air dried
8 slices of mutli-grain bread, toasted

Combine first 8 ingredients and fold together to combine. I really don’t like it when people mash up canned or jarred tuna. Fold it together with a rubber spatula so you will still have nice chunks of tuna.

Make your sandwich. Lay ½ handful of baby spinach leaves on one side of toasted bread. Put one quarter of the horseradish tuna salad on top, spreading evenly. Lay on top 3 slices of tomato. Top with other slice of bread. Cut in half. (My mother used to always cut diagonally – then my oldest son insisted on that for his school lunches – I did not do that here – sorry Mom.)

Dig in and ENJOY!!

Be the best tuna salad you ever had!

Going Through Everything – and Quick Pasta with a Sweet Sausage Bolognese

March 16, 2017 by Mary 4 Comments

This office move of going through everything after being in business for 38 years has been massive, to say the least. What a tumult of emotions I have been through! I found files where I had saved many keepsakes and thank you notes. I had no idea I had entertained so many people for lunch over the years, especially when we had our previous office for ten years, where we had a large terrace with a Hudson River view.

It was amazing to me that so many people wrote about it! Gathering around a table with food is what people remember. And the wine parties. And the birthday cakes. But after about 7 or 8 years there, the buildings started growing up all around, leaving us just a sliver of a river to see and creating a wind tunnel down 38^th Street to make it not so nice anymore.

Things change so. They can’t stay the same. And I feel a little like an outsider looking in now when I leave my home office for a meeting. Like I’m not part of the in-crowd work force anymore. Like I’m sneaking around.

My husband wanted to operate like this – virtually from the cloud – five years ago, but I resisted. Now, I pretty much like it. I’ll certainly save on make-up and even soap if I’m not careful because it is easy to roll from bed to desk and back again. But no, we must have some rules and we do have our weekly two meetings with our team members here.

Going through everything has sort made me feel like I’ve died already. You see, I saved all those things, thinking I would go through them right before I died. So I did it now. My friend Margaret said she still wouldn’t have thrown them away but I wanted to save that task from my boys. Lord knows I did it enough with my parents and then with Steve’s. I’m still washing his mother’s tablecloths and napkins from when she passed last May.

So needless to say, our meals have had to be super quick and easy for the weary hungry souls we’ve been. Once again, I have relied on some all natural, very flavorful sweet Italian sausage to give us the boost of flavor you can easily count on, as I did with the one-sheet-pan meal of sausage, potatoes and arugula.

I used a lot of red wine in this sauce, because I had an open bottle on the counter just begging to be put to use and I am in a “get rid of things” kind of mode. And adding the little bit of cream at the end smoothed out the ragged edges of the sauce, along with our emotions.

Make and serve with LOVE!

QUICK PASTA WITH SWEET SAUSAGE BOLOGNESE –serves 5 – 6

2 Tbs. coconut oil (better brain food!)
2 shallots, minced
1 lb. all natural sweet Italian sausages, meat removed from casings
1 28 oz. can of whole peeled San Marzano tomatoes
¾ cup dry red wine
1 ½ tsp. dried Greek oregano
¼ tsp. red chili flakes
Salt to taste – French Grey or Kosher
Pepper – fresh ground to taste
2 Tbs. heavy cream
1 lb. good quality dried pasta (I used Sfoglini from our box!)
Coarse sea salt

Put a large pot of cold water on to boil for your pasta.

Warm the coconut oil over low heat. Add minced shallots and cover to let them sweat and sweeten for 10 minutes.

Uncover and raise heat to medium and add the sausage meat, breaking it up into small pieces, tossing it to brown all over. Once browned, add the tomatoes and their juice to the sausage and shallots, crushing the tomatoes with your hands as you’re adding them. Turn heat to medium-high to bring the sauce to brisk simmer/low boil. Add the wine, oregano, chili flakes and salt and pepper to taste. Stir sauce every so often and keep the brisk simmer/low boil going, along with the stirring. The sauce needs to thicken quite a bit.

When the pasta water comes to a boil, add enough coarse sea salt to make it taste like the ocean. Add your pasta and check at 2 minutes less than the least amount of time they tell you on the package. When pasta is al dente, save some pasta water and drain the pasta.

Your sauce should be thickened by now. Remove from heat and stir in 2 Tbs. of heavy cream. Combine the sauce with the pasta in a warm wide bowl. Add 1 Tbs. pasta water, to help the sauce cling better to the noodles. Toss and serve!

You could add grated cheese but I think it’s not necessary. This dish, with the wine and cream, is nice and rich just by itself. Enjoy!!!

If there are only two of you eating, cook only 8 oz. of pasta and use only half of the sauce. You could then freeze the sauce for another meal later in the month or refrigerate for up to 5 days and cook your pasta fresh again. Always better to have fresh pasta than to rewarm it.