Jan D'Atri

Jan D'Atri > Jan’s Recipes > large eggs

large eggs

Decorated Stocking Cookie

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I received the cutest cookie bouquet this week, and it got me thinking about making a few of my own arrangements for Valentine’s Day. So what makes the perfect cookie for decorating? How about the icing? How can we make our own decorated cookies look like the pro’s? Well, it takes the right cookie dough recipe, the perfect royal icing and a few tips to get you off and running. After Valentine’s Day, this recipe will be great for Easter, Christmas or just because! For a step by step tutorial, I’ve included the link to my video!

Watch my How to Video for Decorated Cookies here!

Asparagus Gnocchi

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I get a big kick out of clicking on the pronunciation button on dictionary sites to hear how the word gnocchi gets pronounced. Unfortunately, they don’t often get it right. (It’s pronounced Knee-OH-Key).
These delicate little barrels of potato pasta are absolutely divine. The homemade version of gnocchi from my Momma’s recipe below take a bit more time but will melt in your mouth, served with butter or a light marinara sauce. The store bought variety is best for Asparagus Gnocchi, as they are not so delicate and will hold up during the cooking process. Either way, Buon Appetito!

Watch my How To Video for Asparagus Gnocchi here!

Egg Battered Grilled Sandwiches

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It’s National Sandwich Month, and last week I shared a recipe for the Ultimate Tuna Melt. This week, I’ve got a tasty twist on your favorite sandwich that is reminiscent of the classic 50’s favorite, the Monte Cristo Sandwich. This method will work on just about any sandwich you love, but we’re going to build the sandwich, dip it in an egg and milk batter and grill it to perfection! The outside tastes a bit like French Toast, and the inside has the delicious melted cheese and deli meats!

For a bit of background, the Monte Cristo is a variation of the French croque-monsieur (The name is based on croquer (“to crunch”) and the word monsieur (“mister”) which originated in French cafés and bars as a quick snack.)  It was once a favorite sandwich when deep frying foods was more popular. The Monte Cristo was often fried, sprinkled with powdered sugar and dipped in jelly.

My egg-battered and grilled sandwich version eliminates the deep frying, and the sandwich is dipped into the batter very quickly just to coat. I’ve made this sandwich with turkey and cheese, prosciutto, salami and cheese and even a caprese version with sliced mozzarella, tomato and slivered basil, and they are equally as delicious! Make up a batch and snack on them all week long while enjoying this month long sandwich celebration!

Watch my How To Video for Egg Battered Grilled Sandwiches here!

Man Cave Meatballs

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Dad deserves a delicious dish for Father’s Day, and this one is hearty enough for a Man Cave meal, and elegant enough for a gourmet dinner!  Who doesn’t love a giant juicy meatball surrounded by melted cheesey deliciousness hiding inside a delicate puff pastry? They are so easy to prepare, and it all starts with puff pastry sheets. The only tricky thing about this recipe is to remember to buy the puff pastry sheets (they will be frozen) and let them thaw out in the refrigerator overnight. (Never thaw the puff pastry sheets on the counter at room temperature. You’ll end up with a doughy mess!)

Other than that, it’s a breeze! I love meatballs that have an equal amount of beef and pork or pork Italian sausage, although I’ve made these with turkey meatballs and they’re just as delicious!

The original recipe calls for adding raw onion and garlic to the meatball mixture, but I always sauté the onion and garlic first, then let it cool down before adding it to the mixture. By doing that, you’ll get a richer, sweeter flavor out of the meatballs!

Happy Father’s Day, Dads! Let’s hope meatballs are on your Father’s Day menu!

Watch my How To Video for Meatballs in Puff Pastry here!