Author Archives: aries041158

Pasta with Peas (Pasta Piselli)

photo jan 08, 6 46 17 pm pasta piselli with cream sauce

Click on the photo to enlarge and then the back arrow to return to the original size.

Hi Everyone, 

I hope all your decorations are put away and you have recovered from the holidays and have begun a wonderful, happy, healthy New Year!

A lot of people start diets this month or they just want to start incorporating meatless meals into their diet and I have the perfect recipe.

I posted a picture of this meal on my personal Facebook page and received many requests for the recipe, so I decided to post it for all of my members.

If you want an easy, quick meal, this is for you.

The dish is “Pasta Piselli” or pasta with peas.

I call it comfort food- Italian style.

When I first got married, my mother told me to always have the ingredients to make pasta piselli in the house because it can be whipped up in no time for the nights you are tired, can’t think of what to make for dinner or just need something quick.

I took my mothers advice and it has come in handy on many occasions. 

The original recipe has only six ingredients plus seasonings.

Below is the recipe that my mother taught me.

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Ingredients:

1 lb. ditalini pasta or small shells

Extra virgin olive oil to slightly coat the bottom of a saucepan

Small red onion, finely chopped

3 cloves minced garlic

2 cans sweet peas, with their juice

Salt & pepper to taste

red pepper flakes

Freshly grated cheese – your choice (I use Locatelli)

Instructions:

Cook pasta in a large pot of salted boiling water until al dente- follow package directions.

Drain pasta and reserve one cup of pasta water, set aside.

Heat oil in another large pot. Stir in the diced onion and a pinch of salt.

Sauté for a few minutes and add the garlic and red pepper flakes and cook for 1-2  minutes.

When the onion is soft, add 2 cans of peas and their juice.

When peas are heated through, add the drained pasta to the pea mixture and stir to combine. Adjust seasoning of salt and pepper.

Take off the heat and add grated cheese and let it sit for a few minutes before serving.

If the pasta looks to dry for your liking add a little pasta water or chicken broth- 1 tbsp at a time.

Serve with more grated cheese.

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For those of you who know me, you know I have to tweak a recipe and I decided to tweak this recipe and make it

Pasta Piselli with a Cream Sauce. 

So this is my new version of this dish… The photo above is this new version, but the original is fabulous as well.

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Ingredients:

1 lb box of medium shell pasta or ditalini pasta or any small pasta (I used penne)

8 TBSP mascarpone cheese * (Mascarpone cheese is Italian cream cheese)

1 can low sodium sweet peas, rinsed and drained

Small bag (10 oz) of frozen peas

1 medium red onion (sliced)

3-4 cloves garlic (minced)

2 Dorot brand cube of crushed garlic (found in Trader Joe’s frozen section- photo below).

½ tsp garlic powder

Salt & pepper to taste

Olive oil

3 TBSP of grated cheese (or more to taste)

Reserve 1- 2 cups of the pasta water

Directions:

Prepare pasta according to package directions.

In the meantime, in a large skillet or saucepan add olive oil to slightly cover the bottom of the pan.

Add the sliced onion and a pinch of salt and saute for a few minutes. Add the garlic, frozen garlic cubes and red pepper flakes and saute for approx. 2-3 minutes.

Reduce the heat to low and add both the drained cans of peas and the frozen peas, turning slightly and gently not to smash them, only heat them.

Add the mascarpone cheese to melt and make a sauce.

When the pasta is cooked, reserve 1- 2 cups of the pasta water and set aside.

Drain the pasta and add to the peas & sauce in the pan and mix gently.

Add your seasonings-  salt, pepper, garlic powder plus grated cheeses and 3 TBSP of the pasta water. Mix well and set aside for 1-2 minutes to blend all the flavors.

If you feel the pasta is too dry, add a TBSP at a time of the pasta water to the desired texture, otherwise this dish is complete.

Can be served with additional grated cheese (to taste).

Save the remaining pasta water in a jar. You will need it to heat up the pasta piselli leftovers.

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This is the crushed garlic cube that I use…


photo jan 09, 4 11 48 pm crushed garlic cube__________________________________________________________________

I hope you try this recipe and add it to your meatless meals.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

 

Seafood Recipes

Click on the photo to enlarge and then the back arrow to return to original size.

Hi Everyone,

I hope you all had a wonderful Christmas Eve and Christmas Day with your family and friends.

My holiday was wonderful because my son was able to come for the holiday for the first time in four years. (He is usually working).

I followed the Italian Christmas Eve tradition and had the “Feast of the Seven Fishes”. This has to be my favorite meal of the year!

I have been getting a lot of requests for the recipes on my personal Facebook page and decided to post all of the recipes that I use to the blog, so you can all enjoy them.

Some recipes are so old that I don’t remember where I got them from, some are a combination of my recipe tweaks over the years and some are fairly new from various websites that I will give credit to when I know the author. 

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Until my next post, make every day a celebration!

I wish you peace, happiness, love, health and many blessings in 2019!

Stay well, 

Diane

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Thank you for visiting my blog and please ask your family and friends to join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I LOVE hearing from you.

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Crab Meat Stuffed Shrimp

(I do not remember where I got this recipe).

Photo Dec 25, 8 16 42 PM STUFFED SHRIMP

2 dozen jumbo shrimp
1 med onion finely chopped
1/2 med green pepper diced fine
1/2 cup of celery finely chopped
1/2 cup of butter melted and divided
1 lb. of lump crab meat *
1 large egg beaten
3/4 cup of cracker crumbs (saltine or Ritz – your choice)
1/2 cup of mayo
1 tbsp. mustard
2 tsp Worcestershire sauce
1/8 tsp ground red pepper

paprika and lemon for garnish

*Cooks Note: I use Phillips lump crab meat in the black can. Sold in Costco.

Peel shrimp leaving tails in tack, cut slit almost through back of shrimp using paring knife. open shrimp to flatten and place in a baking dish that has been sprayed with cooking spray or drizzled with olive oil and set aside.

In a skillet, cook onion, pepper, and celery and 1/4 cup of butter, stir often and cook until soft.

Combine crab meat, egg, cracker crumbs, mayo, mustard, and Worcestershire sauce, and red pepper in a bowl. Stirring gently add in the cooked veggie mixture and mix well.

Top each shrimp with approx. 2 to 3 tbsp. of crab meat filling…and sprinkle with paprika and drizzle remaining 1/4 cup of butter over top of stuffed shrimp.

Bake uncovered at 350 for about 30 minutes and then put under the broiler for about 5 minutes till tops are nice and browned …basting with pan juices while broiling, serve with lemon

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Saffron Fregola with Seafood

(This recipe is courtesy of Williams Sonoma)

Photo Dec 25, 8 24 45 PM FREGOLA

A bit of culinary exotica, fregola is a type of pasta from the Italian island of Sardinia. The more common Israeli couscous may be substituted. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.

Ingredients:

  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 2 Tbs. olive oil
  • 1/2 lb. medium shrimp, peeled and deveined
  • 1/2 lb. medium scallops, tough muscles removed
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup fregola (Sardinian couscous) or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 1/2 lb. clams, scrubbed
  • 2 Tbs. minced fresh flat-leaf parsley

Cooks Note: I add mussels and cockles

Directions:

Crush the saffron in a small bowl and add the wine. Set aside.

In a large, heavy pot over high heat, warm 1 Tbs. of the olive oil. When the pan is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl. Add the scallops to the pot and sear for 1 minute per side, also without cooking all the way through. Transfer to the bowl with the shrimp.

Add the remaining 1 Tbs. olive oil, the onion and garlic to the pot and saute until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.

Add the clams and mussels if using, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp and scallops. Cover the pot tightly again and continue to cook just until the clams open and the shrimp and scallops are cooked through, about 3 minutes. Discard any shellfish that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately. Serves 4.

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Cod with Tomatoes and Herb Butter

(This recipe is courtesy of –Author: Katya @ https://www.littlebroken.com)

Photo Dec 25, 8 30 18 PM COD WITH TOMATOES

INGREDIENTS

Tomato and Herb butter

  • 1 medium shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. olive oil, plus extra for drizzling
  • 1-pint grape or cherry tomatoes
  • ½ cup chicken stock
  • ½ tsp. sea salt
  • ¼ tsp. red pepper flakes
  • ¼ tsp. granulated sugar
  • 4 Tbsp. unsalted butter, sliced
  • 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish

Cod

  • 2 – 2¼ pounds fresh cod fillets, cut into 6-8 oz. portions*
  • 1 lemon
  • salt and fresh ground black pepper

INSTRUCTIONS

Tomato and Herb Butter

  1. In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
  2. Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
  3. Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.

Cod

  1. Preheat the oven to 400 degrees F.
  2. Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
  3. Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Drizzle the top lightly with olive oil and squeeze of fresh lemon. I used about ½ lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
  4. Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
  5. Garnish with fresh chopped herbs, if desired, and serve immediately.

NOTES

*I used about 2¼ pounds of cod that I was able to cut into six (6-8 oz.) individual portions
**This cod serves really well with cooked rice, quinoa, or crusty bread to soak in all the juices.

Serving size: 1 (6-8 oz.) cod fillet with butter sauce

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Stuffed Calamari

(This recipe is mine from a combination of different recipes over the years).

Photo Dec 25, 8 44 34 PM (1) STUFFED CALAMARI

  • 1 lb. calamari tubes & tentacles (purchase squid already cleaned)
  • 2 ½ cups Italian style breadcrumbs
  • ¼ cup minced garlic
  • ¼ cup fine diced parsley
  • ¾ cup grated Romano cheese
  • 1 cup milk & 1 egg (lightly beaten) OR 2 eggs
  • ½ cup olive oil OR LESS
  • Salt and pepper
  • 2 tbsp lemon zest
  • 2 oz each: diced shrimp * chopped calamari * crab meat
  • ½ cup chopped onion sautéed in 2 tbsp butter
  • Splash of white wine
  • GenovaTonno tuna in oil (optional- gold can)
  • Pointed toothpicks
  1. Sauté chopped onion in 2 tbsp butter and set aside
  2. In a separate bowl, combine the breadcrumbs, garlic, parsley, cheese, 1 cup milk, 1 egg, lemon zest, diced fish, splash of white wine, salt, pepper, onion and butter mixture and olive oil.
  3. The mixture should me slightly mealy but hold together if you squeeze it in the palm of your hand. (a little loose- needs more breadcrumbs).
  4. Take a small amount of stuffing and fry to test for seasoning before stuffing the tubes.

  5. Stuff each calamari tube halfway full, using your fingers to stuff the mixture well into each calamari tube. (When the calamari cook, they blow up, so you can’t fill them too full of stuffing or they will split open).
  6. Close each calamari tube with a toothpick
  7. Add to the fish sauce in the last ½ hour of cooking

Alternate directions is to bake calamari in tomato sauce in a separate baking pan.

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Seafood Salad

(This recipe is courtesy of Deborah Mele from Italian Food Forever. I have admired all of her recipes for years. She is fabulous.)

Photo Dec 25, 8 44 53 PM (1) SEAFOOD SALAD

Antipasti di Mare ~ This is a wonderful Christmas Eve appetizer but is tasty year round. This seafood salad often contains octopus as well as shrimps, scallops, and calamari, but if you prefer, you can certainly leave the octopus out.  The octopus requires a much longer cooking time, so if you choose to include it, you will need to add an additional hour or so to your preparation time.

Serves 6

3 Cups White Wine

5 Bay Leaves

2 Cloves Garlic, Crushed

2 Lemons

1 Pound Calamari, Cleaned And Cut Into Rings

1 Pound Medium Shrimp, Cleaned And Deveined

1 Pound bay Scallops 

1 Cup Black Olives

Chopped celery

Dressing:

1 Cup Extra Virgin Olive Oil

1/2 Cup Lemon Juice

3 Large Garlic Cloves, Thinly Sliced Br

1/4 Cup Chopped Parsley

Dash Red Pepper Flakes

Salt & Pepper To Taste

In a stockpot, combine 3 quarts of water, the wine, bay leaves, and crushed garlic. Slice the lemons in half and squeeze the juice into the mixture. Drop the lemons into the pot. Bring the mixture first to a boil, and then reduce the heat to medium low.

First cook the shrimp, cook 2 minutes and remove from the pot. Cook the calamari 1 ½ minutes and remove from the pot as well. If you are cooking scallops, cook in the same manner for 2 minutes. Mix the seafood together and set aside.

Place the seafood in a bowl and add the chopped celery. Add the dressing ingredients and mix well. Cover and let marinade a minimum of 12 hours. Just before serving, adjust the seasonings, and add the black olives if you are using them. Serve
Buon Appetito!
Deborah Mele 2002

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Coconut Shrimp and Fried Calamari

Photo Dec 25, 9 27 12 PM CALAMARI AND COCONUT SHRIMP

Fried Calamari

(Recipe courtesy of  theforkbite.com).

Ingredients

Calamari:

  1. 1 lb. calamari, bodies sliced into 1/2-inch rings, tentacles left whole
  2. 1 1/2 cup buttermilk
  3. 1 cup flour
  4. 2 tsp paprika
  5. 2 tsp salt
  6. 1 tsp black pepper
  7. 1 tsp garlic powder
  8. 1 tsp cayenne
  9. 1 tsp red chili flakes
  10. oil for frying
  11. chopped parsley for garnish
  12. lemon wedges to serve

Lemon aioli:

  1. 1/3 cup mayonnaise
  2. zest and juice of 1 lemon
  3. dash of Tabasco
  4. salt and pepper to taste

Instructions

Prep 15 minutes * cook 45 minutes * ready in 1 hour

  1. Prepare lemon aioli – whisk together mayo and tabasco- season with salt and pepper
  1. Soak calamari in buttermilk for 20-30 minutes.
  2. Preheat frying oil to 350 degrees F.
  3. Combine flour with seasonings from paprika – red chili flakes.
  4. Dredge calamari in seasoned flour, tossing evenly to coat.
  5. Carefully drop a handful of the calamari into the hot oil.
  6. Cook until golden brown, about 1-2 minutes.
  7. Remove with slotted spoon and transfer to a paper lined baking sheet.
  8. Repeat with remaining calamari.
  9. Sprinkle parsley on top. Serve with lemon wedges and lemon aioli.

Notes:  Why buttermilk instead of eggs? The acidity in the buttermilk helps keep the calamari tender and helps create a lighter, crispier batter.

So, adding eggs or breadcrumbs is not necessary.

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Coconut Shrimp

(This recipe courtesy of a friend, Marcia Haynes Bohle).

Coconut Shrimp

1/2 tsp salt

 2 ½ C flour divided

1 tsp white pepper

1/2 C cornstarch

1 tsp Old Bay Seasoning

1 tsp baking powder

1 egg

1/2 tsp minced garlic

 1 ½ C sparkling water

1 tsp paprika

 2 C panko bread crumbs

2 ½ C shredded coconut

Vegetable oil for frying

1 lb. Raw Shrimp- peel/de-vein, leave tail on.

Directions:

In a gallon zip lock bag: 1/2 C flour & 1/2 C cornstarch

In a shallow mixing bowl: 1 C flour, 1 tsp baking powder, 1/2 tsp minced garlic, 1 tsp paprika, 1/2 tsp salt, 1 tsp white pepper, 1 tsp Old Bay Seasoning, 1 egg, 1 ½ C S. Pellegrino or other sparkling water.

On a foil lined jelly roll pan: 2 C panko bread crumbs, 2 1/2 C shredded coconut, 1 C flour (toss together).

Peel & de-vein the shrimp. Leave the tail on.

Pat the shrimp dry with paper towels and place in the zip lock bag with flour & cornstarch. Shake to coat.

 In a shallow bowl, whisk together the flour, baking powder, garlic, spices, egg, sparkling water. This should make a batter, just a little thinner than pancake batter. Holding by the tail, dip each shrimp into the batter an onto the jelly roll pan which has a mixture of bread crumbs, coconut and flour. Coat well with the coconut mixture and chill the breaded shrimp for 30 min.

Deep fry for 2-3 min in vegetable oil. Drain on paper towels. Serve with sweet & sour sauce, sweet Thai chili sauce or whichever sauce you like. I’m guesstimating the measurements so feel free to tweak it any way you like.

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Baked Clams Oreganata

(This recipe courtesy of CookingItalianComfortFood)

Photo Dec 25, 8 36 15 PM BAKED CLAMS

  • 18 little neck clams with reserved clam juice
  • 1/2 cup plain bread crumbs
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 3 heaping tablespoons of grated Parmigiano Reggiano
  • 3 tablespoons of olive oil plus more to drizzle over clams
  • 1/4 teaspoon black pepper

lemon wedges for garnish

Unless you have worked at a clam bar, shucking clams is not an easy task. Here is an easy way to get the clams opened and save your fingers from shucking.

 Pre-heat the oven to 450 degrees. After you washed and scrubbed the clams, place in a single layer on a Focus Foodservice Commercial Bakeware 13 by 18 Inch 18 Gauge Aluminum Half Sheet Pan
Place in the oven for only 2-3 minutes. This will be enough to loosen the clams up so they will be easy to open.

Take the clams out of the oven and with a butter knife or other thin knife without teeth, pry open the clams. I open the clams over a bowl to make sure I catch all the juice that comes out, you will use it in the stuffing. Open up the clam, get rid of the top shell, and loosen the clam in its shell by sliding the knife under the clam.

In a medium bowl mix together the bread crumbs, oregano, parsley, garlic, grated cheese, 2 tablespoons of reserved strained clam juice, olive oil, and black pepper.

Take the clam and hold it over the bowl with the stuffing. Top the clams with this mixture, but don’t pack down the bread crumbs. Drizzle with some olive oil.

Place them under the broiler until the clams are done and the bread crumb is crispy and golden, about 4-5 minutes. Serve with the lemon wedges.

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Shrimp Cocktail

(This recipe courtesy of Food Network)

Photo Dec 24, 7 12 56 PM SHRIMP COCKTAIL

Court Bouillon:

  • 10 cups cold water
  • 2 medium carrots, quartered
  • 2 stalks celery, quartered
  • 1 large onion, quartered
  • 1 head garlic, halved
  • 1 lemon, halved
  • 1/2 bunch parsley
  • 5 sprigs fresh thyme
  • 2 bay leaves

Shrimp:

  • 1 pound medium or large shrimp, in the shell, rinsed
  • 1 tablespoon kosher salt
  • Cocktail Sauce, recipe follows
  • Lemon wedges

Directions

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.

Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Cocktail Sauce:

  • 1 cup ketchup
  • 1 lemon, zest finely grated and juiced
  • 4 teaspoons prepared horseradish, or to taste, drained
  • 1/4 teaspoon Worcestershire sauce
  • Hot sauce, to taste

Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.

Yield: 1 1/2 cups

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Crab Sauce (usually served with linguine for Christmas Eve)

(This recipe is mine combined from various recipes over the years).

Photo Dec 24, 7 41 49 PM LINGUINE WITH CRAB SAUCE

Ingredients:

2 shallots diced

5-6 cloves of garlic (or more) – diced

Olive oil

Parsley- roughly 3 tbsp- finely chopped

1 small can of anchovies with oil

6 cleaned blue claw crabs (your fish monger will clean them and just rinse them when you get home).

2 cans San Marzano whole peeled tomatoes – blended in the food processor

Red pepper flakes, salt and black pepper – to taste

1 cup clam juice

1 cup white wine

Tomato paste (optional)

Directions:

Coat the bottom of an 8 qt pot with olive oil and heat on medium

Add the shallots and a pinch of salt and sauté for 1-2 minutes until translucent.

Add the garlic and sauté an additional 1-2 minutes until golden brown – be careful not to burn

Add one small can of anchovies with their oil and stir to dissolve –

(this does not make the sauce taste fishy. I add it in my white clam sauce as well).

Once dissolved add the parsley and fresh ground black pepper, salt and some red pepper flakes to taste and sauté

Now add the crabs and sauté for about 5-7 minutes until the claws become red. Mix well with the parsley mixture to get the oil and garlic in the nooks and crannies of the crab.

In the meantime, put two cans of san Marzano whole peeled tomatoes in the food processor and blend.

Add the tomatoes, wine and clam juice to the crabs.

Sauté on medium for approx. 20 minutes with the lid a jar. After 20 minutes if the sauce seems too watery add 1 tbsp of tomato paste and continue to simmer for 5 minutes.

Simmer on low until you prepare your pasta (usually linguine for this dish al dente- 7 minutes.-– (I cook the pasta two minutes shy of being done).

Add your pasta to a large pot or saute pan and add the crab sauce, cook for two minutes so the sauce can be absorbed by the pasta. 

Serve with the crabs, or make the crabs a second course

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And to end the meal, a platter of Christmas Cookies

Photo Dec 26, 10 06 03 AM CHRISTMAS COOKIES 2018

(recipes posted for the cookies in the following link)

https://dishingwithdiane.com/2017/12/22/christmas-cookies-recipes-2017/

 

 

Holiday Cookie Recipe Announcement

Click on the photo to enlarge and the back arrow to return to original size.

Hi Everyone, 

I am so thrilled and excited to share this news with you.

Once again, I am happy to say that DishingwithDiane has been featured in a magazine article.

This time, a variety of my Christmas Cookies are featured in the

Holiday issue of The List Magazine LI.  (pages 23 -25).

It is such an honor for me to be included in this issue and part of this great publication.

 I suggest you read this magazine from cover to cover. It is a pleasure to read, especially if you live on Long Island, NY.

Photo Dec 18, 11 13 42 PM COOKIE COVER

Here is the article…

If you have the chance to make only one of the cookies, my suggestion would be to make the Amaretto Raspberry Shortbread Cookies – it happens to be my favorite cookie, and it was a big hit last year in my house.

The best jam to use for this cookie is …

Bonne Maman – Raspberry Preserves (available in many supermarkets).

Photo Dec 18, 10 01 05 PM COOKIE RECIPE PAGE 2

Photo Dec 18, 10 01 29 PM COOKIES PAGE 3

The recipes for the cookies featured in the article, and more are in the link below.

This is the link to all of my Christmas Cookie Collection Recipes posted from a previous blog from December 2017 for you to enjoy!

https://dishingwithdiane.com/2017/12/22/Christmas-cookies-recipes-2017/

I hope you try some of the recipes and make them part of your holiday tradition!

Have a very joyous Holiday and a blessed New Year !

Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog and ask your family and friends to join DishingwithDiane and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I LOVE hearing from you.

 

Rack of Lamb with Dijon Bread Crumbs

Photo Dec 03, 7 33 11 PM RACK OF LAMB

Click on the photo to enlarge and then the back arrow to return to original size.

Hi Everyone, 

I hope all is well and your holiday plans are coming together. I still can’t believe that it is December and Christmas is right around the corner.

Last night, I posted on my private Facebook page a photo of my dinner that consisted of rack of lamb, glazed carrots and creamed spinach and I was shocked to receive over 392 comments.

So many people want to make this meal for their holiday celebration that I decided to post all the recipes on the blog as a guide. I made the lamb and carrots from scratch but I have to say, I cheated because of time and used Boursin cheese to help me make the creamed spinach.

Enjoy and Happy Holidays!

Until my next post, make every day a celebration!

Stay well,

Diane

I used the rack of lamb recipe from one of my recent cookbook purchases. 

The recipe in the book is slightly different from the Williams Sonoma website recipe printed below. I listed all the differences in the “Cooks Notes” below.

Williams Sonoma- Steak and Chop.

Photo Dec 04, 11 56 54 AM cookbook

Roast Rack of Lamb with Dijon Bread Crumbs 

Rack of lamb is elegant yet easy to prepare, making it a perfect dish to prepare for a special dinner party. Ask your butcher to French the bones—that is, scrape off any meat and fat from the top 1 1/2 inches (4 cm) of each bone—for the prettiest presentation, then carve the racks into chops at the table in front of your guests.

Ingredients:

  • 2 racks of lamb, each 1 1/2 to 2 lb. (750 g to 1 kg), Frenched
  • Kosher salt and freshly ground pepper
  • 1/4 cup (2 fl. oz./60 ml) Dijon mustard
  • 3 cups (6 oz./180 g) fresh bread crumbs
  • 2 garlic cloves, minced
  • 2 Tbs. finely chopped fresh rosemary
  • 1 large bunch radishes, trimmed and halved lengthwise
  • 2 Tbs. finely chopped fresh chives

Directions:

Season the racks of lamb generously with salt and pepper. Spread the mustard evenly over the meaty sides of the racks. Let stand at room temperature for 30 minutes.

Preheat an oven to 375°F (190°C).

In a bowl, stir together the bread crumbs, garlic and rosemary. Using your hands, press the bread crumb mixture into the mustard, covering the meat in an even layer and pressing the crumbs firmly so that they adhere. Place the racks of lamb, with the bread crumbs facing up, on a rack in a roasting pan. Scatter the radishes in the pan, around and underneath the racks of lamb. Roast until the crust is well browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F (54°C) for medium-rare, about 25 minutes, or until done to your liking.


Transfer the racks of lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Sprinkle the chives on top of the lamb, then carve the racks into double chops and serve immediately with the radishes alongside. Serves 8.

Cooks Note: I seared the racks first in a frying pan with olive oil to brown on all sides and set aside to cool before adding the mustard.

Cooks Note: I added a little olive oil and 2 tsp. of garlic powder to the bread crumb mixture.

Williams Sonoma Test Kitchen

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Carrots Glazed with Mustard and Brown Sugar

Brown sugar caramelized with butter and Dijon mustard creates a sweet-hot glaze for carrots. A sprinkling of fresh chives adds a colorful finish.

Ingredients:

  • Salt, to taste
  • 8 large carrots, peeled and sliced on the
     diagonal
  • 1 Tbs. unsalted butter
  • 1 Tbs. Dijon mustard
  • 1 Tbs. firmly packed light brown sugar
  • Freshly ground pepper, to taste
  • 1/3 cup coarsely chopped fresh chives or flat-leaf
     parsley

Directions:

Bring a saucepan three-fourths full of water to a boil over high heat. Salt the water, add the carrots and cook until tender, 6 to 8 minutes. Drain well.

Return the carrots to the pan and set over medium heat. Add the butter, mustard and brown sugar, season with salt and pepper, and stir gently to coat. Cook, stirring constantly, until the carrots are evenly glazed. Transfer to a warmed serving bowl and sprinkle with the chives. Serve hot.

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Creamy Boursin Spinach Recipe

Total:15 mins

Prep:5 mins

Cook:10 mins

Yield:4 Servings

Boursin cheese makes a quick and easy sauce for fresh spinach. Make this dish for a weekend meal or special holiday dinner, and garnish with a little freshly grated Parmesan cheese.

Ingredients

  • 10 to 12 ounces baby spinach(rinsed)
  • 2 tablespoons butter
  • 1/2 cup red onion (finely chopped)
  • 1 container (4.4 ounces) light Boursin cheese with garlic and herbs
  • 1 tablespoon grated nutmeg
  • Dash freshly ground black pepper
  • Garnish: shredded Parmesan cheese

Directions

  1. In a large saucepan, sauté the onion in butter over medium heat. When onion is softened, add the rinsed spinach. Cook, stirring until spinach has wilted.
  2. Stir in the Boursin cheese, nutmeg, and pepper until cheese is melted.
  3. Serve garnished with a little shredded Parmesan.

 

Happy Hanukkah…

Hi Everyone, 

As we go into this holiday season, I want to wish you many blessings and good wishes from our house to yours.

I wanted to share our first Christmas card when Bob and I got married 30 years ago. It says it all.

Let there be peace among us all.

Enjoy the Festival of Lights to our members who celebrate!

15726209_10211339217662017_2334547375323242981_n HAPPY HOLIDAYS

Make every day a celebration!

Stay well, 

Diane

Happy 90th Birthday Mickey Mouse!

(Click on the photo to enlarge and then the back arrow to return to original size).

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Hi Everyone, 

Well, we all know him…

We all love him…

We all have a fond memory of him…

And now we can all wish him, “Happy 90th Birthday” 

Yes, it’s Mickey Mouse…

images HAPPY 90TH BIRTHDAY MICKEY MICKEY 90TH - 4

Hard to believe that Mickey Mouse has been entertaining young and old for the past 90 years since November 18, 1928.

I saw Mickey’s 90th Birthday Oreo cookie promotion – “three 90th birthday designs on the top of the cookie and a birthday cake flavored filling” and it started me thinking, I should honor Mickey Mouse myself.

After all, he brought so much happiness to my son during our Disney World visits.

The first thing I thought of was Mickey Mouse cookies.

I know, every mother has made this cookie either for their child’s birthday or a cake sale at their elementary school, but it was easy and minimal ingredients so I had to make them.

The ingredients are regular sized Oreo cookies (I just had to use the limited edition 90th Birthday cookies), mini Oreo cookies, a tube of white icing, red candy melts and white sprinkles. What can be easier than that?

Photo Nov 17, 1 54 29 AM INGREDIENTS 2

I started to open and remove the filling off of the mini Oreo cookies with a butter knife.

Next step, stick the mini Oreo inside the top of the regular sized Oreo as Mickey’s ears with a little white frosting as glue. Let it set up for a minute.

I melted the red candy melts as per package directions and dipped half of the cookie in the melted red candy, a little shake to get excess candy off the cookie and place on wax paper lined cookie sheets.

Before the candy melts set, add two round white sprinkles as buttons and you are done.  Let the candy melts harden and set up completely.

Ta-da, that is all there is to it.

Photo Nov 17, 11 50 20 PM MICKEY COOKIES

This cookie is great with a glass of milk, and I have the perfect drinking glass.

It’s my Mickey Mouse drinking glasses, that I bought back in the day at a Disney World souvenir shop.

(I really wanted to buy the large turkey platter that looked like Mickey’s white gloves were holding the platter but it was too large to take on the plane).

Anyway, my son made good use of these glasses.

Photo Nov 17, 3 51 50 PM MICKEY GLASS

Now for more of an adult dessert, served in Mickey Mouse ramekins.

I received these ramekins as a gift and there is a long story behind this. (that we can’t share right now). It started out as a joke for food prep and turned out that,

I loved them. 

Photo Nov 17, 1 50 26 AM RAMEKINS

I have used the ramekins for mac & cheese and today, it was a toss up between apple cobbler or creme brulee. Apple cobbler was easy but creme brulee looks more elegant for a celebration.

I had one problem, I didn’t have a kitchen torch to get the top of the creme brulee nice and caramelized. I know that you can use a hot spoon that you don’t want to keep anymore, so that wouldn’t work for me.

So I searched for a recipe without a torch and I was lucky enough to find one (and it is fabulous)!

 I purchased all the ingredients and started the creme brulee process.

I think they turned out well.

Photo Nov 17, 11 44 01 PM CREME BRULEE

(recipe at the end of the post)

My Mickey tribute was not complete without a Mickey Mouse birthday candle. I  found one in Michael’s Arts and Crafts.

Photo Nov 17, 1 00 19 AM CANDLE

And finally, a guest appearance from Mickey Mouse himself.

I purchased the 90th Birthday limited edition plush of Mickey Mouse just to have as a keepsake of this celebration.

It took me back 25 years when my son was small & all our Disney World trips.

Photo Nov 17, 12 57 48 AM MICKEY 90TH

Now my tribute is complete.

I hope you enjoyed this post. 

Enjoy your day and Mickey’s birthday!

Photo Nov 17, 11 52 39 PM MICKEY TABLE 2

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog. Ask your family and friends to join DishingwithDiane and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I LOVE hearing from you.

*************************************

Recipe…

Creme Brulee

HOW TO MAKE CRÈME BRÛLÉE WITHOUT A TORCH

Recipe courtesy of Craftsy.com

(for photos go directly to website. Here is the link…

https://www.craftsy.com/baking/article/how-to-make-creme-brulee-without-a-torch/)

Makes 4 (8-ounce) ramekin servings

FOR THE CUSTARD:

  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract 
  • Pinch of salt 

FOR THE TOPPING:

  • 1/4 cup granulated sugar (I used turbinado sugar -sugar in the raw)

STEP 1:

Position a rack in the middle position of your oven. Preheat the oven to 325 F. Have your ramekins and a large casserole pan off to the side, at the ready.

STEP 2:

In a large bowl, whisk the egg yolks and 1/2 cup sugar. Whisk vigorously until the mixture becomes creamy, cohesive and lemony in color. Add the cream, vanilla and salt. Whisk until smooth and combined. 

STEP 3:

Carefully divide the mixture between your four ramekins. It should fill them about 2/3 to 3/4 full. If your ramekins have bubbles on the sides, try your best to pop them with the side of a spoon.

STEP 4:

Pour about 1/3 inch of water in your baking pan. Place the ramekins in the water, so that the sides are submerged. The water should come about halfway up the ramekins. If the water level is too low, gently pour more water in the side of the pan, avoiding sloshing water into the ramekins. 

STEP 5:

Place the baking pan with the ramekins in the preheated oven. Bake for 45 minutes to 1 hour, checking every 5 minutes after the 40-minute mark. The cook time can vary depending on the thickness of your ramekins. You’re looking for the custard to be mostly “set” with a little jiggle in the middle. Remove the pan from the oven, and gently remove the ramekins from the hot water by lifting with a spatula. Set on a wire rack to cool for about 10 minutes, then transfer to the refrigerator to cool for about an hour. You want the custard to be completely set before moving forward.

STEP 6:

Near the end of your cooling time, set the oven to the broil setting. Place the ramekins back on a baking dish (no need for a water both this time). Make sure that the tops of your custards are free of condensation (their naturally moist texture is fine, but you don’t want any beads of moisture). If needed, gently blot the tops with a clean paper towel. Sprinkle the remaining sugar over the tops of the custards.

STEP 7:

Place the baking pan in under the broiler for 3-5 minutes, monitoring closely, or until the sugar has melted into a satisfyingly crispy, browned crust. 

Enjoy your perfect crème brûlée!

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Until next time!

611125E5-0675-4BD1-A842-A7618B1DAA3B-990x556 mickey mouse 2 - BYE