Friday, September 19, 2008

Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 servings

4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each
2 cloves garlic, cracked from skin and halved
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
4 sprigs rosemary very finely chopped
Salt and freshly ground black pepper or grill seasoning, if desired
4 cups arugula leaves
1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium
vine-ripe tomatoes, cut into bite-size pieces
1 lemon
Parmigiano-Reggiano, for grating

Heat grill or grill pan to medium-high to high.

Rub room temperature meat with cut garlic. Drizzle the meat with olive
oil, rub with rosemary and season liberally with salt and pepper or
grill seasoning. Cook steaks 4 minutes on each side for medium, let
rest 5 minutes then slice.

Dress greens and halved or chopped tomatoes with the juice of 1 lemon,
2 tablespoons olive oil and salt and pepper. Pile salad on top of
sliced steak and garnish with long grates of cheese made with
vegetable peeler.

Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

8 slices applewood or other thick, center-cut bacon, from the meat
case of market
1 1/2 pounds ground beef sirloin
Worcestershire sauce, for brushing
Olive oil, for drizzling
Grill seasoning (recommended: Montreal Seasoning by McCormick) or
coarse salt and black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 clove crushed garlic
1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced
3 or 4 sprigs fresh sage
Salt and pepper
1/4 cup dry cooking sherry
8 ounces fontina or Swiss cheese, thinly sliced
Grainy, stone ground prepared mustard, for passing at the table

Let meat rest to take the chill from the refrigerator.

Preheat 2 nonstick skillets over medium high to high heat.

Place the meat in a bowl and score it into 4 equal sections and form
the meat into patties. Season each patty with grill seasoning. Pour a
few tablespoons of Worcestershire sauce into a small dish and using a
pastry brush, lightly baste the burgers with sauce. Drizzle a touch of
oil into the 1 hot skillet and arrange the burgers. Do not move the
meat for 2 minutes. Turn and sear the reverse side to caramelize the
meat. Lower the heat slightly and cook 5 minutes longer on each side.

Place bacon slices in the other skillet and cook for 3 minutes on each
side, until crisp. Drain fat and reserve bacon. Return the skillet to
the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the
pan. Thinly slice sage leaves, then add to the mushrooms and season
with salt and pepper. Saute the garlic and mushrooms 5 minutes until
just tender. Deglaze the pan with dry sherry and scrape up the pan

Pile the mushrooms on top of burgers, then top with bacon and cheese
and cover with lid or foil to melt cheese. Transfer burgers to dinner
plates. Pass grainy mustard at the table.

Hot 'N Sweet Shrimp Lettuce Wraps

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 8 minutes
Yield: 4 servings

1/4 cup sugar
1/4 cup rice wine vinegar
1 (1-inch) ginger root, peeled and thinly sliced
2 tablespoons vegetable or other light oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shiitake mushrooms, stems removed and chopped
4 cloves garlic, chopped
1 1/2 pounds medium shrimp, deveined, tails off
Salt and freshly ground black pepper
1 head iceberg lettuce, cored and quartered

Combine sugar, vinegar and ginger in a small pot and bring to a boil,
dissolve sugar and turn off heat, reserve.

In a skillet heat the oil over medium-high heat. Saute the onions,
chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and
toss 3 to 4 minutes more until pink and firm. Douse the pan with the
sweet vinegar, season with salt and pepper, to taste. Serve with cold
lettuce for wrapping the hot-sweet shrimp.

Cherry Tomato Red Clam Sauce with Linguini

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 22 minutes
Yield: 6 servings

1 pound linguini
3 tablespoons extra-virgin olive oil
5 to 6 anchovies
1 pint small cherry tomatoes
1 red onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
2 stems oregano, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manilla clams, scrubbed
1/2 cup basil leaves, torn

Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.

While water comes to a boil, heat extra-virgin olive oil over medium
to medium-high heat. Add anchovies and melt into oil. Add tomatoes,
onions and garlic to the pan, season with crushed red pepper flakes,
oregano, parsley and pepper, saute until the tomatoes and onions are
soft, 8 to 10 minutes.

Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add
clams to pot. Cover the pot and cook clams until they open, 6 to 7

Remove any unopened clams and add pasta to the pan. Toss linguini with
sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add
basil to pasta and taste to adjust seasonings.

Mini Caprese Salad

Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings

1 lemon, juiced
1 small clove garlic, grated or minced
1 cup basil leaves, about 20 leaves, plus a few for garnish
1/3 cup extra-virgin olive oil
1 pint heirloom cherry tomatoes, multi colored if available, halved
1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
Salt and freshly ground black pepper

Combine lemon juice, garlic, basil in food processor or blender,
process and stream in extra-virgin olive oil to form a smooth
dressing. Combine tomatoes, cheese and dressing in a bowl and season
with salt and pepper, to taste. Garnish with a few torn basil leaves.

Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini

This meal can be made with less than 10 items - hello Express Lane!

Level: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings


9-item grocery list:
2 pounds baby Yukon gold potatoes
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage,
bulk if available
1 1/2 pounds broccolini
1 head garlic
1 (28-ounce) can San Marzano tomatoes
1/2 cup chicken stock or milk
1 tub grated Pecorino Romano
1 tub good quality fresh pesto from the refrigerated cases of the market

On hand:
Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
Salt and freshly ground black pepper


Preheat oven to 400 degrees F.

Quarter baby potatoes and cover with cold water. Bring to a boil then
salt water and cook until tender, about 12 minutes.

While potatoes come up to a boil, place a nonstick baking sheet
alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella
from the water and set on work surface. Remove sausages from casings,
if bulk not available, and place in a bowl. Combine the meat into a
single mound then score it into 4 sections. Each section will yield 3
large sausage meatballs. To form each ball, take a handful of meat and
wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat
balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked
through and evenly browned.

While the balls are cooking, trim ends of clean broccolini and scatter
evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and
drizzle the broccolini and garlic with olive oil, then season with
salt and pepper and roast 12 to 15 minutes to crisp the broccolini

While the broccolini is roasting, add tomatoes to a small pot or
skillet, mash with a potato masher and season with salt and pepper.
Heat over medium heat then simmer to reduce about 8 to 10 minutes.

When the potatoes are tender, drain and return to the hot pot to dry
them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2
to 2/3 cup grated Romano cheese, a few generous handfuls, lots of
black pepper and a little salt.

Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.

Serve three cheese-stuffed sausage balls with tomato-basil sauce on
top or underneath, cacio e pepe smashed potatoes and broccolini


Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 38 minutes
Yield: 4 servings

I made garlic-centric meal for my in-laws, not normally fans of
garlic, and they cleaned their plates! My husband was so happy to see
his parents FINALLY embrace garlic (his first love - I'm number 3
behind Scotch) that he literally cried about it later that night!

1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula

Preheat oven to 450 degrees F.

Place a pot of water on the stove and bring to a boil for the pasta.
Salt water, add pasta and cook to just-shy of al dente. It needs to
have a real bite left to it because it will sit in the sauce for 2
minutes later on and continue to cook. Heads up: you will need 2
ladles of starchy cooking water just before draining, about 1 1/2

Place the grape tomatoes on a cookie sheet with the garlic. Coat the
tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive
oil and season with lots of salt and pepper. Roast 20 minutes.

Season the steaks with salt and pepper. Rub with a clove of cut
garlic. Coat the steaks lightly in extra-virgin olive oil.

Chop the scallions, whites and greens. Thinly slice the sage and
finely chop the parsley. Combine the scallions and herbs with the
Gorgonzola crumbles.

When you are a few minutes away from taking the tomatoes out of the
oven, heat a skillet over high heat. Add the steaks and caramelize the
meat on both sides, a minute and a half per side should do it.

Take the tomatoes and garlic out of the oven. Turn the oven off. Top
the meat with the gorgonzola and transfer the skillet to the oven. Let
the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt
down over the meat and the steaks will be tender and pale pink inside.

Remove the roasted garlic from the skins and mash into a paste with
the side of your knife. Transfer the garlic paste to the bottom of a
pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy
pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl
and mash them with a potato masher until a sauce forms and tomatoes
are well combined with garlic broth. Add penne, grated cheese, arugula
and basil and toss a minute or 2 to allow the pasta to soak up

Serve meat with pasta alongside.

Campari Citrus Soda

Difficulty: Easy
Prep Time: 5 minutes
Yield: 1 serving

1 shot Campari


3 to 4 ounces grapefruit juice
Ginger ale

Fill a tall glass with ice. Pour a shot of Campari over ice. Add 3 to
4 ounces grapefruit juice. Fill to top with ginger ale.

Shredded Veggie Salad

Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings

2 hearts romaine or 1 small head iceberg lettuce, shredded
1 medium beefsteak tomato, halved then very thinly sliced
1 small green bell pepper, very thinly sliced
1/2 medium onion, very thinly sliced
1/4 cup hot pepper rings or pepperoncini, drained and chopped
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it

Mix salad and dress with vinegar, oil, salt, and pepper.

Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese

Difficulty: Intermediate
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
1 1/2 pounds ground veal
1 large egg
1/2 cup bread crumbs, a couple of handfuls
1 cup grated Parmigiano-Reggiano
4 to 6 sprigs fresh sage, thinly sliced
Black pepper
3 tablespoons extra-virgin olive oil
10 to 12 cremini (baby portobello mushrooms), quartered
1 clove garlic, crushed
1 cup chicken stock
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon freshly grated nutmeg, eyeball it
1/4 pound prosciutto di Parma, finely chopped (have the deli slice it
as thick as bacon, rather than shave it)
1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it

Preheat oven to 400 degrees F.

Place potatoes in a pot, cover them with water, then bring water up to
a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes
or so.

While the potatoes are working, combine veal with egg, bread crumbs,
1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick)
oval shaped meat loaves. Heat a large nonstick skillet over
medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of
the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to
a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return
skillet to heat, add another turn of extra-virgin olive oil to the pan
and the mushrooms and the garlic. Cook mushrooms until dark and
tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken
stock to deglaze the pan.

While the mushrooms cook, melt butter over medium heat in a medium
saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season
with nutmeg, salt, and pepper. Reduce the sauce a few minutes to
thicken a bit.

Drain potatoes and add them back to warm pot. Add half of the milk
sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a
couple of handfuls. Smash the potatoes to desired consistency and
season with salt and pepper to taste.

Add the remaining milk sauce to the mushrooms, stir in Gorgonzola
cheese to melt, then add the broth and combine. Serve the meatloaves
with Gorgonzola-mushroom gravy over top and prosciutto potatoes

Saturday, September 6, 2008

Olive Frittata

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 to 4 servings

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper

Preheat oven to 400 degrees F.

Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof
skillet over medium heat. Add onion to the hot oil and cook until soft
and tender but not caramelized - keep the onion white. Add roasted
peppers and olives and combine. Beat the eggs with half-and-half or
milk and season them with salt and pepper. (Go easy on the salt
because of the olives.) Pour the eggs into the skillet and keep
settling them to the bottom of the pan as you would an omelet. When
the eggs are firm on the bottom and set, transfer pan to the oven for
about 10 minutes until top is golden brown. Cut and serve from the
skillet or invert the frittata on to a serving plate.

Morrocan Chili and 10,000 Grains of Sand

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings

2 tablespoons extra-virgin olive oil
2 pounds ground lamb
Salt and freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 lemon, zested and juiced
2 tablespoons Worcestershire sauce, eyeball it
1 (14-ounce) can tomato sauce
2 tablespoons butter
1 1/2 cups chicken stock
A handful golden raisins
4 apricots, chopped
1 1/2 cups couscous
3 to 4 tablespoons toasted pine nuts
A handful fresh parsley leaves, chopped
A handful fresh mint leaves, chopped
3 tablespoons finely chopped chives
8 pita breads, cut into wedgesfor scooping

Preheat oven to 400 degrees F.

Heat skillet with extra-virgin olive oil, add meat and brown. Season
the meat with salt and pepper, to taste, chili powder, cumin,
coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper
and garlic to the pan. Cook until onions are soft, 8 minutes. Add
lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and
reduce heat to simmer.

Bring butter and stock to a boil in a pot with tight fitting lid. Add
dried fruit and couscous, stir then turn off heat and set lid in
place. Let stand 5 minutes. Add nuts and herbs and toss with fork.

Toast pita wedges in hot oven or under broiler. Pile chili in bowls,
top with "sand" and serve with pita wedges for scooping.

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices bacon
2 1/2 pounds ground turkey breast
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard
8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted

Heat a drizzle of olive oil in a large nonstick skillet over medium to
medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes
on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions,
cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix
the turkey breast with seasonings and form 4 sections, from each, 2
patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on
each side. Remove from the skillet and place onto a plate and loosely
cover with foil to keep warm

While the first batch of burgers cook heat 1 tablespoon oil in a sauce
pot over medium-high heat. Add onions and soften 3 to 4 minutes,
season with salt and pepper and then add Worcestershire, brown sugar,
tomatoes, and mustard. Let the sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 to 4 minutes
on each side. Top with a slice of cheese and 2 pieces bacon. Tent
skillet with foil and cook on low to moderate heat to melt cheese,
about 1 minute.

Place burgers on muffin bottoms. Top with bacon double cheese burgers,
fire roasted tomato sauce and English muffin top.

From: food network

Quick Double Chocolate Cupcakes

Note: Make a kid's cupcake party even easier on yourself: Go to your
favorite bakery and ask for undecorated vanilla and chocolate
cupcakes. Then, all you have to do is whip up some icing and put out
the toppings!

1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips, divided
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color

Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins
with paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, water, oil, and
eggs on medium speed until moistened and smooth. Stir in 3/4 cup
chocolate chips. Divide the batter evenly among the muffin tins,
stirring it occasionally to redistribute the chocolate chips. The
batter will nearly fill each liner to the top. Evenly sprinkle the
remaining chocolate chips over the tops of the cupcakes. Bake until
the cupcakes spring back when lightly touched, or a toothpick inserted
in the center comes out clean, about 15 to 18 minutes. Transfer to a
rack to cool.

When cool, put the icing out with spoons or small spatulas along with
bowls of the cupcake toppings for the kids to decorate their own

Cupcake Icing for a Crowd:
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

In the bowl of a large electric mixer, using the paddle attachment,
whip the butter on high speed until very soft. Meanwhile, place a
large sheet of parchment paper on a work surface. Using a large
sifter, sift a pound of confectioners' sugar onto the parchment. This
helps prevent clumping, and makes the mixing easier. Lower the speed
of the mixer, and, using the parchment as a funnel, pour the sugar
into the bowl and mix slowly until combined. Add the milk and mix
until combined. Sift the second pound of sugar onto the parchment
sheet. Again at low speed, add the sugar and mix well. Once combined,
sift the remaining sugar and add it with the vanilla and mix. Once it
is combined, turn the mixer speed up and beat the icing until very
light and fluffy, about 3 to 4 minutes.

If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature.
Refrigerate any leftover icing, but be sure to let it come back to
room temperature before using. Re-whip the icing to make it fluffy

Cupcake toppings:
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares

Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy

From: food network

Coco-Nut Caramel Chews

5 ounces soft caramel candies, 24 pieces, unwrapped
1/2 cup unsalted dry roasted peanuts
1/4 cup white chocolate chip morsels, 2 handfuls
1 1/4 cups sweetened coconut flakes
Vegetable cooking spray

Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.

Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.

Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

From: food network

Banana Split

2 bananas, halved lengthwise
1/2 pint vanilla ice cream
1 pint blackberries, picked over and washed
1 pint raspberries, picked over and washed
Chocolate sauce, store bought or home made
1 cup peanuts
Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.

From: Food network

Ice Cream S'mores Cups

1 cup graham cracker crumbs, available on baking aisle
2 tablespoons melted butter
4 scoops vanilla or chocolate ice cream
1 bittersweet chocolate bar
4 large marshmallows

Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.

From: food network

Puttanesca Pizza

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, finely chopped
2 tablespoons anchovy paste or 6 fillets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can fire roasted diced tomatoes
1/2 cup chopped pitted good quality black olives
Handful flat-leaf parsley, chopped
1 prepared thin crust pizza shell (recommended: Boboli)
3/4 pound very thinly sliced fresh or fresh smoked mozzarella

Preheat oven to 425 degrees F.

Heat a medium skillet over medium heat. Add extra-virgin olive oil,
garlic, anchovy paste and red pepper flakes. When anchovies (if whole)
melt or garlic is tender, about 2 minutes, add tomatoes and olives.
Simmer sauce 3 to 4 minutes. Top the pizza with sauce and the sliced
cheese. Bake until pizza until cheese melts and crust is crisp, 10
minutes. Cut and serve.

From: food network

Cioppino: A Fine Kettle of Fish

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

In a large pot over moderate heat combine oil, crushed pepper,
anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies
act as a natural salt, the pepper flakes will infuse the oil,
providing heat.

Chop celery and onion near stove and add to the pot as you work. Saute
vegetables for a few minutes to begin to soften and add wine to the
pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme,
and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5
minutes, giving the pot a shake now and then. Do not stir your soup
with a spoon after the addition of fish or you will break it up. Add
shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving
the pot a good shake now and again.

Remove the lid and discard any mussels that do not open. Carefully
ladle stew into shallow bowls and pass bread at the table.

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Preheat oven to 425 degrees F.

Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3
turns of the pan, over medium-high heat. Add pancetta and brown, 3 to
4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and
season with salt and pepper. Beat eggs with cream and pour over top of
pasta. Let eggs begin to set up, about 1 minute, and pat pasta into
even layer to make the pizza pie crust. Place in oven and cook 5 to 6

Mix together the ricotta and parsley. Remove pie from oven and smooth
the ricotta over the top. Scatter with the provolone or mozzarella and
return to oven. Bake 8 minutes more until cheese is melted and golden
at edges. Cut into wedges and serve.

Grilled Halibut with Fennel, Red Onions and Oregano

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

This dish is fast, healthy and combines a Sicilian favorite combo of
mine: oranges, red onions and oregano. Fennel is a winter favorite,
but in most markets it is available year round and in my family we
used it as a digestive during big meals throughout the year.

4 (6-ounce) halibut filets
Extra-virgin olive oil, 2 tablespoons plus some for drizzling
Salt and pepper
Crusty bread, cut into thick slices
1 orange
1 bulb fennel, quartered, core removed, thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar, a couple of splashes
Handful flat-leaf parsley, chopped
1 tablespoon chopped fresh oregano leaves, 2 sprigs

Heat a grill pan or outdoor grill over high heat.

Drizzle extra-virgin olive oil over the fish and season with salt and
pepper. Grill 4 minutes on each side until fish is firm but not tough
and cooked through. Grill bread alongside or char under broiler then
dress with extra-virgin olive oil, salt and pepper as well.

Preheat a skillet over medium-high heat.

While fish cooks, peel the orange as you would a melon: cut off ends,
stand it upright and cut off skin and pith in thin strips from top to
bottom. Cut orange across into thin slices.

To preheated skillet add extra-virgin olive oil, 2 turns of the pan,
the fennel and onions, season with salt and pepper and cook 3 to 5
minutes until seared and beginning to soften. Add vinegar to the pan
and give it a shake. Remove from heat and toss in the oranges, the
parsley and oregano. Adjust seasoning and serve salad on dinner plates
topped with fish, and seasoned bread alongside.

Ice Cream Cake

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Yield: 8 servings

1 pound cake, vanilla, chocolate, or swirl
1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided
3 to 4 tablespoons leftover coffee, divided
1 cup cocoa powder

Line a meat loaf pan with plastic wrap so that it is completely
covered, with lots of extra hanging over the edges.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut
1 of the rectangles in 1/2 widthwise, then cut another 1 of the
rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin
rectangular strips, and 2 squares. Begin layering the meatloaf pan
with 1 of the full slabs on the bottom, then the 2 strips on either
side. Place the 2 squares of pound cake vertically on each end of the
pan. The loaf pan should now be completely encased in pound cake.

Lightly brush, our drizzle, the pound cake with the liqueur and
leftover coffee, reserving some for the top piece. Scoop the ice cream
into the cavity of the pound cake and smooth it out with a small
offset spatula or your fingertips so that it is all even around the
pan. Once the pan is full of ice cream, pour the remaining liqueur and
coffee over the remaining piece of pound cake. Top the ice cream with
the remaining piece of pound cake and press down. Cover the cake with
the plastic wrap and put back in the freezer for at least an hour.
Using the overhanging plastic wrap, remove the ice cream cake from the
loaf pan. Place the loaf on a serving platter and sprinkle with the
cocoa powder and serve.

Tuna Puttanesca

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 servings

1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted
and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Place a large pot of water over high heat and bring up to a boil. Salt
the water and cook penne to al dente.

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin
olive oil over medium heat. Add the garlic and red pepper flakes, cook
a minute or 2, then add tuna and break it up with your spoon. Add
olives and capers, cook a minute or 2 more, then add vermouth or white
wine; stir and cook down a minute. If using whole tomatoes, place a
colander over a bowl, crush up tomatoes with a wooden spoon, then add
tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and
juice. Add parsley, zest and black pepper, then simmer the sauce a
couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce.
Drain pasta, add to the skillet and toss to coat. Serve with some nice
crusty bread.

Spicy Shrimp and Bok Choy Noodle Bowl

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3
turns of the pan, crushed red pepper flakes, garlic, ginger,
mushrooms, and bok choy, then season with salt and pepper. Add chicken
broth and seafood stock or clam juice. Put a lid on the pot and bring
soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2
minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust
salt and serve.

Honey Dijon Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

2 to 2 1/2-pounds small red skin potatoes, quartered
Salt and freshly ground black pepper
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 tablespoons capers, drained and chopped
1/2 medium red onion, chopped
3 to 4 ribs celery from the heart of the stalk, chopped
1 cup watercress tops or flat leaf parsley leaves coarsely chopped

Cover potatoes with cold water, bring to a boil and salt the water.
Boil potatoes until just tender, 12 to 15 minutes. Drain.

Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly
whisk in the olive oil. Season with salt and pepper. To the bowl add
radishes, capers, onions, celery, watercress or parsley and hot
potatoes. Using a wooden spoon break up the potatoes into large
chunks. Toss the potato salad, adjust salt and pepper then serve.

Drunken Citrus Salad

Difficulty: Easy
Prep Time: 5 minutes
Yield: 6 servings

6 cups drained citrus salad mix (buy 2 (1-quart) jars orange and
grapefruit sections, available in refrigerated section of market)
1 nip or 3 shots of gin
2 teaspoons lemon zest
2 tablespoons finely chopped fresh mint leaves, plus a couple sprigs to garnish

Combine all ingredients and serve immediately or chill up to several
hours, until ready to serve.

Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho

Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings

16 extra large, 6 to 8 count, peeled and deveined shrimp
Coarse salt
1 lemon, zested and 1/2 lemon, juiced
Extra-virgin olive oil, for liberal drizzling
1 package (3/4-pound) chorizo cut into 16 thick slices on an angle
(recommended: Gaspar's)
1 generous handful flat-leaf parsley
1 generous handful cilantro leaves
2 cloves garlic, cracked from skin
1 jar piquillo, Spanish roasted peppers - available in most markets,
roasted red peppers may be substituted, about 1 cup packed, drained
1 can (28-ounces) fire-roasted tomatoes, diced or crushed
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled, chopped
2 ribs celery from heart, chopped
2 thick slices crusty bread, chopped
1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy
heat level, adjust to your own taste

Preheat grill or grill pan over medium high heat.

Place shrimp in shallow dish and season with salt, lemon juice and a
liberal drizzle on extra-virgin olive oil, just enough to coat the
shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each

Place 2 tablespoons, a palm full, of parsley on the cutting board with
the lemon zest. Add 1/2 palm full of cilantro leaves to the pile as
well as 1 clove of garlic. Finely chop this mixture and reserve for
sprinkling over shrimp and gazpacho.

Place remaining herbs and garlic in the food processor or a large
blender with peppers, tomatoes, chopped vegetables, bread and hot
sauce and process until smooth.

Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is
firm and opaque. Serve small bowls of gazpacho with shrimp skewers
resting across the top of the bowls for dipping and dunking. Garnish
with reserved parsley, cilantro and garlic mixture.

Renaissance of Tuna Casserole

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

1 pound fettuccine
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6-ounce) cans Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small
pouches in produce department
1/2 cup dry white wine, a couple of turns of the pan
1/2 cup heavy cream, a couple of turns of the pan
Black pepper
1/2 cup frozen peas, a couple of handfuls
Couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded

Place pasta water on to boil. Salt water then add pasta and cook to al dente.

While pasta cooks, heat a deep skillet over medium heat with
extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5
minutes. Add tuna and sun-dried tomatoes and stir to heat through,
another 1 to 2 minutes. Add wine and cook it down a minute then add
cream and season sauce with salt and pepper. Toss hot pasta and peas
with sauce and cheese. Serve on dinner plates and top with shredded

Root Vegetable Patties

Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings

2 parsnips, peeled and grated
1 large carrot, peeled and grated
2 cups shredded frozen hash brown potatoes
3 scallions, whites and greens chopped
A handful flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
Salt and pepper
1/4 cup canola oil

Combine all ingredients except oil in a bowl. Heat 2 tablespoons
canola oil in a large nonstick skillet then drop 4 mounds of
vegetables using about 1/2 of the veggie mix into the pan and flatten
each mound a bit. Cook patties 3 to 4 minutes on each side, drain on
paper towels and repeat with remaining oil and vegetables to make 8
patties, total. Serve at room temperature.

Amaretti Ice Cream Balls

Prep Time: 10 minutes
Yield: 4 servings

24 amaretti cookies
1/4 cup amaretto liqueur
2 pints vanilla ice cream
Chocolate sauce
Whipped cream

Crush cookies by hand or in plastic bag. Place onto a sheet pan.
Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto
the sheet pan and roll around until covered. Place the balls into a
serving dish and top with chocolate sauce and whipped cream.

Sesame and Herbes de Provence Chicken Tenders

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings


2 tablespoons coarse sea salt
1/2 cup sesame seeds
4 tablespoons dried minced onion
4 tablespoons dried herbes de Provence
2 packages, 1 1/2 to 2 pounds, chicken tenders
1 large shallot, minced
1/2 cup sherry vinegar


Preheat oven to 400 degrees F.

Mix the salt, seeds, onion and herbs on shallow plate then coat the
chicken tenders in mixture and bake on nonstick baking sheet 18 to 20
minutes until golden and firm. Turn halfway through the cooking.

Combine the shallots with the sherry vinegar.

Dab, spoon or dip the vinegar over the sticks as you dine.


Mac and Cheese Lorraine

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

Heat water for pasta, salt water and cook pasta to al dente.

While pasta water comes to boil, heat extra-virgin olive oil, 1 turn
of the pan, in a deep skillet over medium-high heat. When oil is hot,
add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and
drain on paper towels. Add onions and cook 10 minutes until soft and
beginning to caramelize. Add wine and cook out, 1 minute.

While onions cook, heat a sauce pot over medium heat. Add butter, melt
and whisk in flour. Cook 1 minute then whisk in stock and milk and
bring to a bubble. Thicken a few minutes then season with salt and
pepper. Melt in cheese stirring it in a figure-8 motion with a wooden
spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, toss with onions and stir in cheese sauce to coat. Top
with crispy bacon and serve.

Grilled Green Chili Quesadillas

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings

3 fresh chile peppers, such as poblanos -- any variety may be used,
according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or
in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves

Heat a grill pan over high heat. Place whole chiles on grill and char
all over. about 10 minutes. Remove from heat and split chiles. Scrape
away seeds with a spoon and slice.

Heat a large nonstick skillet or griddle over medium high heat. Char
the tortilla and blister it on 1 side, 20 seconds, then flip tortilla.
Cover half of the tortilla with cheese and chilies, then fold over.
Press down gently with spatula. Cook quesadilla 15 seconds more on
each side, transfer to a cutting board. Repeat. Pile up 2 completed
quesadillas at a time and cut into 3 generous wedges. The yield will
be 12 pieces from 4 quesadillas. Serve slices on a large platter with
small dishes of salsa verde and sour cream for topping. Garnish the
platter and toppings with chopped cilantro.

Looking for Mr. Goodbar Sundaes

Prep Time: 10 minutes
Cook Time: 1 minute
Yield: 4 servings

These sundaes taste like Mr. Goodbar candy bars. I used to look for
mini Goodbars first in my Trick-o-Treat bag.

2 pints vanilla ice cream
1 jar chocolate fudge sauce
1 cup red skinned salted peanuts, available on snack aisle of market
1/4 cup honey
Whipped cream, canister
8 mini chocolate covered crunchy peanut bar (recommended: Mr.
Goodbar), optional garnish

Get 4 sundae cups or goblets out and place a huge scoop of ice cream
in each. Heat the fudge sauce 30 seconds in microwave, with the lid
off the jar. Sprinkle a handful of nuts into each dish, top with a
layer of fudge, another scoop of ice cream, a spoonful more of fudge.
Heat the honey in microwave 10 to 15 seconds. Top sundaes with whipped
cream, a drizzle of warm honey, then garnish with a few red peanuts
and a couple of mini candy bars at the edge of the cup or goblet.
edge. Serve with long spoons if you got ??em on plates, to catch any


Prep Time: 10 minutes
Yield: 8 sandwiches

1 pint raspberries
2 tablespoons limoncello, plus more if desired
1 pint lemon sorbet
16 meringue cookies

Add the raspberries and the limoncello to a small bowl and allow to
macerate. Place 1 scoop sorbet between 2 cookies. Top each sandwich
with the raspberries and enjoy!

Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 cup frozen peas
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish

Heat a couple of tablespoons of vegetable oil over high heat. Add
shrimp and toss 2 minutes then add the mushrooms, garlic, ginger,
scallions, salt and pepper and cook 3 to 4 minutes more tossing
constantly. Stir in curry paste, roasted red pepper and coconut milk
and reduce heat to low. Simmer a few minutes then stir in peas to heat

In a sauce pot bring chicken stock, butter and the lime zest to a
boil. Add couscous and stir. Turn off heat, cover pot and let stand.
Add basil and the lime juice to the pot and fluff with a fork.

Serve couscous topped with a layer of chopped lettuce then a few
ladles of red curry shrimp. Garnish with chopped peanuts.

Cheesy Potato and Sharp Cheddar Hash

Prep Time: 10 minutes
Cook Time: 24 minutes
Yield: 4 to 6 servings

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large onion, chopped
5 cups shredded frozen hash brown potatoes
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 cup extra-sharp white Cheddar crumbles

Heat a large skillet with extra-virgin olive oil and butter over
medium-high heat. Add onions and let soften 2 to 3 minutes. Add
potatoes, season with salt and pepper and cook 20 minutes, turning
occasionally, until brown and crispy. Season with a little freshly
grated nutmeg, to taste, and add cheese. Turn the potatoes and onions
with cheese to melt the crumbles and crisp the cheese a bit, about 1
minute. Transfer to serving dish.

Quick Chocolate Banana Cream Pie

Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 8 slices

1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar

Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until
golden. Remove from oven and let cool.

Line the baked and cooled pie shell with a layer of chocolate pudding,
half of the prepared amount. Add a layer of bananas. Top with
remaining prepared instant chocolate pudding and remaining bananas.
Cover the top with a giant swirl of whip cream from the spray can,
starting at the center and working out. Shave a chocolate bar with a
vegetable peeler and top pie with shavings. Serve immediately

Herb and Egg Scramble with Garlic Toast and Sliced Tomato

Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings

12 eggs, beaten
4 ounces garlic and herb cheese (such as Boursin or Alouette) or,
cream cheese, cut or crumbled into small pieces
3 tablespoons chives, chopped -- about 12 blades
Salt and black pepper
A few drops hot sauce
2 tablespoons butter or extra-virgin olive oil
4 plum or Roma tomatoes, sliced lengthwise
Smoked salmon, sliced ham or salami, chopped -- optional additions for the eggs
8 slices white, wheat, soft sliced Italian or whole grain bread
2 large cloves garlic, cracked away from skin
4 tablespoons softened salted butter

Whisk eggs with cheese and chives and season with salt and pepper and
a few drops hot sauce. Preheat a large nonstick skillet over medium
heat. Add butter or extra-virgin olive oil to the pan. Heat butter or
oil, then add eggs. Add the optional addition, if desired, at this
point. Scramble to desired consistency and serve with a sliced plum
tomato per person, seasoned with salt and pepper, alongside the eggs.
Pass garlic toast at table: rub hot toast with cracked garlic, then
butter as usual.