The secret to a great Creole stew is a slowly cooked, chocolate colored roux (and, of course, the right balance of seasonings). Here is a recipe I used just last night, with great results.

Ingredients:

1/3 cup olive oil
2 links hot Italian sausage, removed from casing
1/3 cup all purpose flour
1 medium onion, chopped
1 cup chopped mixed colored peppers (red, green, orange, yellow)
1 cup celery, chopped
3 cloves garlic, minced
2 tsp. paprika
1/2 tsp. dried thyme
1 bay leaf
1/2 tsp. (or to taste) cayenne pepper
1 can (14.5 oz.) diced tomatoes
1 cup water
2 cups chicken stock
3/4 cup rice
1 lb. cod filet cut into 2" chunks
1/2 # sea scallops
1/2 # medium shrimp - peeled and deveined
sea salt to taste
ground black pepper to taste

Preheat oven to 350 degrees F.

Heat oil in a large Dutch oven. When hot, add sausage in small pieces, let brown on all sides and remove from oil. Slowly stir flour into remaining oil, stirring occasionally with wooden spoon, until it turns the color of milk chocolate. Add onion, bell pepper and celery. Stir and cook for about 7 minutes. The vegetable will begin to soften. Add garlic, paprika, thyme, bay leaf and cayenne. Stir and cook together until well incorporated. Add tomatoes, water and chicken stock. Bring to a boil and stir in rice.
Cover pot tightly and put in oven for 30 minutes. (Note: adjust cooking time by 15 additional minutes if using brown rice.)

Lightly salt and pepper seafood. Add to the pot with sausage and stir, covering additions with the cooking liquid. Recover and return pot to oven for 10 additional minutes, until the fish is cooked through.

Enjoy!

I made this recipe today, having found it on the site for Babbo Ristorante (one of Mario Battali's group of dining spots).

This makes a light, not-too-sweet, perfectly moist cake that is perfect for breakfast. I did cook it a bit longer than the recipe suggests - about 40 minutes - which created a nice browned crust all the way around. I also added 1/2 tsp. orange extract and did not use confectioners sugar to garnish.

This cake would also work as a dessert with a fresh berry compote and whipped marscapone or sliced in half with a jam spread between the layers.

Enjoy!

Olive Oil and Polenta Cake

4 large eggs
1 cup granulated sugar
Freshly grated zest of 1 medium orange
Freshly grated zest of 1 medium lemon
1 ½ cups unbleached all-purpose flour
¾ cup instant polenta
2 teaspoons baking powder
1 teaspoon salt
¾ cup extra-virgin olive oil
Confectioner's sugar for garnish

Preheat the oven to 350º and position a rack in the center of the oven. Lightly grease a 9-inch springform pan with non-stick cooking spray or butter.

Place the eggs and sugar in the bowl of an electric mixer, and with the whisk attachment, beat them on medium speed until they are tripled in volume, fluffy and pale yellow in color.

While the eggs are beating, in a medium bowl combine the flour, polenta, baking powder and salt.

Alternate adding the dry ingredients to the egg mixture with the olive oil; begin with 1/3 of the dry ingredients, then add half the oil, followed by another 1/3 of dry ingredients, beating only until each addition is incorporated. Stop the mixer and briefly scrape down the sides of the bowl. Beat in the remaining olive oil, followed by the last 1/3 of the dry ingredients.

Pour the batter into the prepared pan and bake the cake for 25 to 30 minutes. Rotate the cake 180º halfway through the baking time to ensure even browning. The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and a cake tester inserted in the center comes out clean.

Cool the cake on a rack, in the pan, for 12 to 15 minutes, then carefully remove the sides of the pan and allow the cake to cool completely.

Before serving, dust the cake with confectioner's sugar.

Makes 8 to 10 servings

Creamier, lighter, elegant to serve, no soggy crust .....these are some of the reasons why I prefer Pumkin Flan to pumpkin pie for the holidays. Here is my recipe for a dish that will change your mind about holiday desserts.

Ingredients:

1/3 cup sugar
5 eggs
1 cup pumpkin, canned (not pumkin pie filling)
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 cup sugar
1 1/2 cups half & half
1/3 cup whole milk

Preheat oven to 325 degrees F. Prepare 9" round cake pan by placing in larger pan. In separate pan, bring 2 cups water to a boil.

Heat 1/3 cup sugar in a heavy saute pan, stirring until it dissolves and turns a golden brown color. Pour into cake pan, tilting to cover bottom of pan. (This cools quickly so speed is required).

In a medium bowl, add the eggs and sugar, stirring gently. Add pumpkin, seasonings, sugar and dairy products. Mix well.

Pour batter into the caramel coated pan. Add water to outside pan up to 2 inches deep, creating a water bath (or bain marie) for the flan pan.

Bake for 45 minutes at 325 degrees..

Flan is done when a knife inserted into the center comes out clean. Remove from water bath, let cool, run knife around outside edge, put serving plate on top of pan and flip. Shake until flan releases onto the serving plate. Drizzle remaining carmelized sugar on top of the flan.

Serve with whipped cream seasoned with vanilla and nutmeg.

HAPPY HOLIDAYS!

I was not a true believer in the brining technique until I tried this recipe.

After the big turkey day, I found that there was not enough left-over bird to suit my cravings and so, I decided to roast a turkey breast. Even though I am a dark meat lover, I went this direction because the turkey breast was on sale.

After following this very easy recipe, I ended up with breast meat as moist and tender as any I have ever had. From now on, brining is THE method for me!

Happy eating!

Ingredients

1 turkey breast, bone-in (5-7 pounds)
1 gallon ice water
1 1/2 cups kosher or 1 cup table salt
1/2 cup light brown sugar
3 bay leaves, broken up
1 TBSP allspice berries, crushed
1 TBSP whole peppercorns, crushed
2 tsp chopped fresh rosemary leaves (1/2 tsp dried)

Rinse turkey under cold water. Place in a 2 gallon plasic freezer bag (or brining bag or large stainless stock pot). Add the remainer of the ingredients and close bag tightly. Place in the refrigerator for at least 4 hours (more if possible).

Remove turkey from brine, place breast side up in a roasting pan (I create a base of vegetable ends beneath - celery, carrots, onions, parsely stems, rosemary stems, garlic ends - whatever is left from prepping my vegetables for the meal). Add 1 cup white wine and 1 cup chicken stock (or water).

Pat the breast dry, rub with olive oil. Lightly season with salt and pepper.

Place in a preheated oven at 400 degrees. Roast until browned, about 1/2 hour. Turn oven down to 325 degrees and continue roasting until an internal temperature of 170 degrees is reached (2-3 hours).

Remove from oven, put breast on a platter and cover with foil to rest. Add chicken stock and/or water to pan to release the bakek on flavors. Make your favorite gravy or sauce with the juices.

I was not a true believer in the brining technique until I tried this recipe.

After the big turkey day, I found that there was not enough left-over bird to suit my cravings and so, I decided to roast a turkey breast. Even though I am a dark meat lover, I went this direction because the turkey breast was on sale.

After following this very easy recipe, I ended up with breast meat as moist and tender as any I have ever had. From now on, brining is THE method for me!

Happy eating!

Ingredients

1 turkey breast, bone-in (5-7 pounds)
1 gallon ice water
1 1/2 cups kosher or 1 cup table salt
1/2 cup light brown sugar
3 bay leaves, broken up
1 TBSP allspice berries, crushed
1 TBSP whole peppercorns, crushed
2 tsp chopped fresh rosemary leaves (1/2 tsp dried)

Rinse turkey under cold water. Place in a 2 gallon plasic freezer bag (or brining bag or large stainless stock pot). Add the remainer of the ingredients and close bag tightly. Place in the refrigerator for at least 4 hours (more if possible).

Remove turkey from brine, place breast side up in a roasting pan (I create a base of vegetable ends beneath - celery, carrots, onions, parsely stems, rosemary stems, garlic ends - whatever is left from prepping my vegetables for the meal). Add 1 cup white wine and 1 cup chicken stock (or water).

Pat the breast dry, rub with olive oil. Lightly season with salt and pepper.

Place in a preheated oven at 400 degrees. Roast until browned, about 1/2 hour. Turn oven down to 325 degrees and continue roasting until an internal temperature of 170 degrees is reached (2-3 hours).

Remove from oven, put breast on a platter and cover with foil to rest. Add chicken stock and/or water to pan to release the bakek on flavors. Make your favorite gravy or sauce with the juices.

I love the infusion of warm spices into red wine. It is a festive way to serve wine as the weather gets colder and the holidays grow closer.

Spiced Sangria

2 cinnamon sticks
6 whole cloves
6 black peppercorns, cracked
3 allspice berries
1 cup water
1/2 cup sugar
4 oranges
1 lemon
1 lime
1 750 ml bottle of light red wine, such as merlot

In a small saucepan, combine the spices, sugar and water. Stir to dissolve sugar. Bring mixture to a boil, reduce the heat to simmering and let cook for a couple of minutes. Strain and let syrup come to room temperature.

Cut 1 orange, 1 lemon and 1 lime into 1/4 inch slices. Squeeze juice from remaining oranges. Mix cut fruit, syrup and wine into a pitcher.

To serve, use large wine glass with ice cubes, pour sangria over the ice and ENJOY!

I love Eggs Benedict, Eggs Blackstone, Eggs Anything with Hollandaise. But, this most wonderful sauce is often a problem for home cooks and restaurants alike.

I still have nightmares about working at the Ritz Carlton in Boston and hearing the head line chef yelling - "Rosemary, the hollandaise is broken". The scramble (excuse the pun) to save the sauce before the next order came in is not one of my best cooking memories.

This Italian version is much lighter, much easier to make and holds up to the kitchen heat. It is wonderful over vegetables, eggs and anyplace a good hollandaise is used.

Salsa d'Uovo all'Aceto

1/4 cup butter
2 cloves garlic, minced
3 eggs
1 Tbsp flour
2 Tbsp white balsamic vinegar
pinch sea salt
freshly ground pepper to taste

Heat butter until melted in small saucepan, add minced garlic and saute over low heat until garlic is cooked but not browned. Take off heat.

Beat eggs in a small bowl until frothy. Add a small amount of the flour at a time while still beating the eggs. Beat in the vinegar, salt and pepper. Add this mix to the pan with the butter and garlic. Return to low heat and cook, stirring constantly until thickened. Take off the heat but continue to stir for two minutes.

Use right away or seal with waxed paper until used to prevent a crust.

Buon Apetito!

Our arugula is overflowing this week so I am making one of my favorite pasta dishes. I call it Pasta BLT because it has pancetta (Italian bacon, cured but not smoked), arugua (which is in the lettuce family) and, of course, ripe tomatoes. BLT.

I use one thick slice of pancetta per person, a big handful of fresh arugula per person and three medium tomatoes per person plus 4 ounces per person of a long pasta such as fettuccine.

Dice the pancetta and put into a wok style pan. Cook on medium high until crispy and brown. Remove from the pan and drain on paper towel. Remove about 1/2 the rendered fat from the pan and add the same amount of olive oil to the pan. Let heat and add arugula plus the fresh diced tomatoes. Cover the pan, lower the heat to medium and let steam together. Drop the pasta into rapidly boiling, salted water. When the pasta is al dente, stir the tomatoes and arugula, add the pasta and toss together. Let cook for a minute or two, so the flavors come together. Put into a warm pasta bowl and top with the crispy pancetta. No salt, no pepper, no garlic, no nothing. Just these three great flavors. It does not get any simpler or any better than this dish.

I started this morning with some wonderful grape tomatoes, some mozzerrella "pearls", some fresh basil and parsley. My mission, create a great new breakfast that used all these wonderful flavors.

First, I took some good, unfiltered extra virgin olive oil and put it about 1 inch high in a small skillet. I peeled and crushed 2 garlic cloves and added to the oil, turning on the heat until I could see the garlic just beginning to cook. I added the grape tomatoes and cooked until the peels started separating from the tomatoes. Using a slotted spoon, I removed the tomatoes into a pie plate and when cool enough, removed the peels and lightly salted.

Into the same oil, I added whole large basil leaves to fry until they turn dark green and crispy. Remove from the oil and drain on paper towels. Lightly salt. These were the garnish.

I then made a very simple omelette, using 2 eggs per person, some freshly ground black pepper, some chopped parsley and some grated pecorino romano cheese. In a heated omelette pan with a splash of olive oil, I added this mix. When the bottom was set, I lifted it with a spatula to let the uncooked egg run under and then, when this was cooked, quickly turned the thin omelette over in the pan, finished cooking and folded into thirds. I placed this on a warm plate, topped with 5 or 6 of the poached tomatoes, equal quantity of drained mozzerella pearls, a sprinkle of freshly ground black pepper and some thin slices of fresh basil leaves. The omelette was topped with the fried basil leaf, served with slice of lightly toasted Rock Hill pane bello batard and a thin slice of good prosciutto.

The plates came back empty, even the juices cleaned up with the batard.

And, an added bonus, some leftover EVOO flavored with garlic, tomatoes and basil to use in some other wonderful dish!

Buon Apetito!

Who doesn't like panzanella salad, the tasty Italian dish using leftover bread, sun ripened tomatoes and fresh basil. It is one of the most delicious summer dishes in my opinion. Since it is strawberry season, and strawberries only improve with a splash of Balsamic vinegar, why not do a variation of the classic panzanella salad using fresh, local berries? Try this recipe. You won't be disappointed!

P.S. I will be demonstrating this dish at Sundae at the Farm this weekend.

Strawberry Panzanella Salad

4-5 Strawberries per person
Balsamic Vinegar - good quality from Modena
1 thick slice good crusty bread per person
Extra virgin olive oil
Sea Salt
Black Pepper - freshly ground
Fresh Garlic Cloves (1/4 clove per person)
Fresh Basil Leaves (1 large leaf per person)
Fresh Arugula (1/4 cup per person)

Wash, dry, hull and thickly slice strawberries. Put in bowl with enough balsamic vinegar to coat well. Add a grind of black pepper.

Cut bread into crouton sized cubes. Heat large sauteed pan, add extra virgin olive oil to cover bottom, add sliced garlic and lightly cool until garlic softens but doesn't brown. Add bread cubes and toss, reduce heat to medium, sprinkle with sea salt and cook until bread cubes are golden brown. Remove garlic pieces and let bread cool.

In a large bowl, put bread cubes, some arugula, chopped basil and strawberries with vinegar. Toss together, add a bit more extra virgin olive oil, balsamic vinegar, pepper and salt to taste. Toss again and served.