I taught a fabulous Provence cuisine class today that let us all channel our inner Julia Child. Two star recipes emerged and I wanted to share them with you! Please enjoy a gorgeous, eye-appealing and tantalizing salad with light and delicate homemade French rolls. C’est Manifique!
I would never have thought of putting these two delectable treats together to create one memorable dessert. But that’s exactly what happens when you combine Greek Baklava with New York cheesecake. What you get is a delicious, creamy cheesecake filling in a sweet and crunchy phyllo dough cup. The individual servings can be made in a cupcake pan, but are much more suited for muffin tins. Got a special event coming up? The Baklava Cheesecake Cups, with their sweetened raspberries and sugared rosemary twig garnish will provide the wow factor on your dessert plate both in flavor and presentation!
We are right in the middle of Greek Carnival Season known as Apokries. Greek street foods are, of course, a big part of the celebrations. So this week I wanted to feature one of my favorite Greek appetizers, Kolokithokeftedes. Ok, that may seem Greek to you, but really, they are just delicious deep fried zucchini balls paired here with a fantastic dipping sauce, and pronouncing the word correctly is not part of the recipe, so don’t worry about a thing! (For the record, it’s pronounced Kolo-Keetho- Kef-ted-es.) You’ll love the crunch and the fabulous flavor combination of zucchini, cheese, onion, garlic and a hint of white truffle oil, made even more delicious by dipping them in a zesty red sauce. There’s only one more thing to say about this delightful Mediterranean treat, “Nostimótatos!” ( Delicious!)
There’s always room for another dessert with pumpkin spice around this time of the year, right? If you love pumpkin pie or tiramisu, this is a fun and delicious recipe to try! My favorite part of the process was making the lady fingers. (They’re also a tasty snack and great for dunking in your pumpkin-spiced latte!) If you’re looking to change up your tradition Thanksgiving feast or just want to celebrate the season, Pumpkin Tiramisu will be a fun way to spend time filling your kitchen with delicious aromas and flavors of fall!
Thank you Irving Naxon, for inventing the Crock Pot. Your cooking wonder found a place in our kitchens in 1940 when you won the patent for it, and we’ve never given it up. In fact, slow cooking is as popular as ever, especially when it produces such delicious meals like the Crockpot Glazed Pork Tenderloin with Apple Bacon Slaw. (Perfect for next day pork sandwiches!) Also, if you ever wanted to know a bit about the iconic Crock Pot, here’s an excerpt from a Huffington Post article:
“Naxon called his devise the Naxon Beanery. He said his mother, Tamara Nachumsohn, inspired him. She had told him stories about a bean-based stew she used to make in her village bakery at home in Lithuania. The stew, known as cholent, is a traditional Jewish dish that cooks all day. It’s rooted in the Jewish Sabbath, the day of rest in which observant Jews aren’t supposed to work. The stew goes on the heat before sundown Friday night, when the Sabbath begins, and cook all the way until the end of Saturday services the next day. As the ovens were turned off for the Sabbath, the pot of cholent would be put in the oven, and that slow residual heat over the course of the 24 hours would be enough to cook the cholent.”
Naxon sold his design to Rival Manufacturing the 70’s, which rebranded his Beanery as the Crock Pot. It was marketed toward working mothers with the slogan, “Cooks all day while the cook’s away,”
There is the classic Salade Nicoise with its lovely composition of tuna, tomatoes, sliced eggs, olives, potatoes, haricots verts and anchovies–or variations thereof. The tuna is generally canned, and there is very little in the way of lettuce leaves. Then, there is the more updated trend, the Ahi Tuna Salad, with its delicate strips of seared fresh ahi tuna, arranged in overlapping slices and serve on a bed of lettuce often with a wasabi-soy- mustard drizzle or a honey ginger vinaigrette. Combine the best of both salads, add a rainbow of color and crunch, and you have a hearty, healthful main meal dish with the unusual twist of fresh tuna served, not in slices, but rather in cubes to get the sear on all sides. If your New Year’s resolution is to eat healthy and somewhat preservative-free, the Over The Rainbow Cubed Ahi Tuna Salad is your creative and crunchy kick starter in a salad bowl!