Jan D'Atri

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Apricot Pie

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What Scottsdale resident Susan Jaramillo remembers most about her Grandma Denise Nerone was her magnificent homemade bread. In fact, Susan vividly remembers her grandma’s words:


“You’re the only little girl I know who begs for bread for dessert!”

Susan said the only time she would choose dessert over bread was when her French born grandmother made Apricot Pie. Once Susan shared her mouthwatering memories about the sweet-but-tart apricots arranged in a flakey homemade crust with a juicy apricot sauce poured on top and covered in lattice strips, I had no choice but to go into bake mode. What a fabulous, unique fruit pie! It’s delicious warm or cold, and of course, the better quality of dried apricots you use, the better the filling will turn out so look for plump, moist apricots. The original recipe called for whole apricots, but Susan and I agreed that cutting them in half is a bit easier to eat. You can cover your pie with an entire crust instead of cutting lattice strips if your choose. Either way, it’s Vive le Apricot Pie!

Barbecue Pork Sandwich

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I appreciate wine so much more after this recipe. Not because there’s wine anywhere in the dish, but because it was the wine that loosened the lips of Mrs. Stebbins that finally got her to give up her secret recipe for the most scrumptious Barbecue Pork ever! I received the recipe and story from Chandler resident Ann Todd and I loved both so much I couldn’t wait to share them with you! “Jan, my mom, Liz Ramsey, makes this recipe for weddings– mine in fact! She also makes it for parties, picnics and other promotions.” Ann told the story of her Mom’s friend, Mrs. Stebbins who would sit in the front of her house cross legged, leaning against the door reading a novel and having a glass of wine in the sunshine. Ann’s Mom had Mrs. Stebbins’ Barbecue Pork at a party and really wanted the recipe. Mrs. Stebbins didn’t want to give it up because she didn’t want the secret out so that she could make it every time she had a party. However one afternoon after one of those reading and sipping in the sunshine sessions, she was a little loose-lipped and let the secret of her great barbecue pork out. She just walked into Liz’s kitchen and said, “Oooooo-kay!” If you’re looking for a delicious and hearty recipe for your Super Bowl spread this year, you’ve got a winner right here. Devour it and raise a glass to Mrs. Stebbins!

Bacon Jam

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Bacon. It’s my favorite five letter word! In fact, when I was doing a lot of catering, bacon was my secret weapon. If it was a breakfast catering, I would make three times the amount requested, and it was never enough. For a lunch or dinner catering, I would make beer candied bacon as an appetizer and just pile it on a giant platter. Again, every crumb gobbled up. Never enough. Don’t know what to make for breakfast, lunch or dinner? Just add bacon somewhere in the dish, and you can bet it’ll be a hit. Here’s another idea that’ll get your taste buds sizzling—Bacon Jam. Just seeing those two words together, I knew it was going to be delicious, and I was not disappointed. Bacon Jam can be used in so many ways! It’s fantastic on a charcuterie board with lots of different cheeses, crackers and crustini. Bacon Jam also makes a wonderful condiment for a turkey burger! I cooked up a large ground turkey pattie, (beef is just as tasty) loaded it up with sliced tomato, lettuce, avocado, blue cheese dressing and then I slathered the pattie with bacon jam. YUM! It turned a very ordinary turkey burger into a super burger! A few things have to go right to get the perfect bacon jam. Cook the pieces of bacon until they are crispy. When the bacon foams up (that’s the bacon fat talking) that is a good indication that the bacon is just about done! Also, make sure to use sweet yellow onions, which add the natural sweetness to the salty bacon! Perfect combination! So, if bacon is your jam, Bacon Jam may be just the recipe to spread around!

Watch my How To Video for Bacon Jam 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!