Simple Tiramisu

For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy. This is my simple version of the easy to assemble, no-bake, no-cook dessert.

Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Feel free to use all 17 ounces if purchasing the latter size. The tiramisu is best after it has been refrigerated overnight.

Notice: The American Egg Board recommends that those who are pregnant, the elderly, and very young children should avoid consuming raw eggs.

4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee and coffee liqueur. Dip ladyfingers one-by-one into coffee and liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.

In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight. Yield: 10 to 12 slices.

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Guacamole

As summer approaches, so does the occasion to entertain. Here is an easy recipe for a dish that brings people together, guacamole. Whether you like it hot or mild, chunky or creamy, lemony or limey, it’s up to you. There is plenty of room for creativity when making your own guacamole.

Rosa Mexicano restaurant makes the best guacamole served with their own authentic tortilla chips, which you can buy in the market along with their salsas. This recipe is a similar but simplified version of theirs.

Tip: When dicing jalapeño peppers, remove ribs for mild to medium heat and wear gloves if you are sensitive to hot peppers.

2 ripe Hass avocados
3/4 cup diced tomato (about 1 large), seeds removed
1/4 cup diced sweet onion
1/4 cup finely chopped cilantro
1 jalapeño pepper, seeded and finely diced
juice of 1 lemon
1 teaspoon sea salt
finely ground pepper

Slice avocados in half lengthwise and twist to separate halves. To remove pit, strike with a knife and twist. Slice the flesh in the skin with back of knife to form cubes. Remove flesh from skin with spoon.

Combine avocados, tomatoes, onions, cilantro, and jalapeño in large bowl and toss. If desired mash some of the avocado chunks to create a smoother guacamole.

Add at least one teaspoon of salt or more and pepper to taste. Transfer to a serving bowl and serve with tortilla chips of your choice.

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Cajun-Style Grilled Shrimp Skewers

For a fun weekend barbecue, these Cajun-style grilled shrimp make a great appetizer or main course. Served with rice and a wedge of lemon, they are a perfect way to celebrate the ushering in of summer.

The recipe uses bell peppers and onions, but feel free to substitute other vegetables and fruits, like cherry tomatoes, mushrooms, or pineapple chunks.

Tip: Grill atop a layer of aluminum foil when using an outdoor grill for easy cleanup and to keep down flames.

2 pounds large shrimp, peeled and deveined
1/3 cup olive oil
2 large cloves garlic, minced
juice of 1/2 lemon
1 teaspoon Cajun seasoning
handful parsley, chopped
salt
pepper
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 large white onion
bamboo skewers, soaked in water

In a large bowl, combine olive oil, garlic, lemon, Cajun seasoning, parsley, and salt and pepper to taste. Add shrimp and toss to coat. Marinate for 1 to 2 hours in the refrigerator.

Preheat a grill or grill pan over medium-high heat.

Cut the bell peppers and the onion into 1-inch squares. Add vegetables to same bowl as shrimp; stir to coat with marinade. Skewer the vegetables and shrimp, alternating with pepper and onion and then shrimp. Each skewer should fit about 5 shrimp.

Grill for about 3 minutes per side or until the shrimp turn pink. Yield: 4 servings.

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Lemon Cupcakes with Lemon Buttercream Frosting

These easy lemon cupcakes are sure to bring a smile to the faces of anyone who eats them. The lemon zest in the cake adds a true lemon flavor, while a touch of honey lends a nice flowery scent. And the frosting, like lemonade, is sweet and tart.

If not at hand, substitute all-purpose flour for the cake flour. But remember all-purpose flour has a higher gluten content than cake flour, so if you can, use cake flour for a more delicate cupcake.

Lemon Cupcakes:
1-1/4 cups cake flour, not self-rising
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 tablespoons honey
1 lemon, zested
1/4 cup sour cream

Preheat oven to 350 degrees F. Line a cupcake tin with cupcake papers.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, at medium speed, cream the butter until fluffy. Add the sugar and continue to beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low; add the eggs, vanilla, honey, and zest. Mix until incorporated. Alternately add the dry ingredients, then the sour cream, and finish with the dry ingredients.

Divide the batter evenly in the cupcake tin using a releasable ice cream scoop. Fill each liner about 3/4 full. Bake until cupcakes are set, about 20 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Yield: 12 cupcakes.

Lemon Buttercream Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 cups confectioners sugar
1 lemon, juiced

In the bowl of a standing mixer fitted with the paddle attachment, at medium speed, cream the butter until fluffy. Add the confectioners sugar one cup at a time, alternating the sugar and the lemon juice; finish with the sugar. Mix until desired consistency is achieved. Add more sugar to stiffen frosting if too creamy. Yield: enough frosting for 12 cupcakes.

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Pizza at Home

This pizza dough recipe is rather simple and leaves out the steps of beating down the dough and multiple risings. Just have patience to wait about 4 hours and you will have very good dough. The recipe is an adaptation of a focaccia recipe from Chris Bianco of Pizzeria Bianco in Phoenix. The pizza here in the picture has a pesto base with shredded mozzarella, grated parmesan, and toppings of sliced red peppers, sliced baby portobello mushrooms, marinated artichoke hearts, and pitted kalamata olives. Some tips: If you are using a block of mozzarella, freeze for about 15 minutes to make shredding easier. For extra-fine, snow-like parmesan, use a microplane grater. Italian fontina cheese also makes a great addition.

1 packet active dry yeast
5 cups all-purpose flour
2 cups of water
2-1/2 teaspoons fine salt
olive oil

Combine the yeast, half the flour, and water in a mixing bowl. Let stand for about 15 minutes.

Mix in the remaining flour and salt with a wooden spoon. Work in until well combined. Turn out onto a floured work surface and knead for about 15 minutes or until dough is silky and somewhat sticky. You can also do all this using a mixer fitted with the dough hook. All the flour should be worked into the dough. Form the dough into a ball and place in an oiled bowl, cover with plastic wrap, and let stand for 3-1/2 to 4 hours in a warm place. Dough will be double in size.

Preheat the oven and a pizza stone to 500 degrees F. Yes, it will be hot!

Divide the dough into quarters and mold each piece into mini pizzas. Keep unused portions covered to prevent drying out. Dough can also be refrigerated for next day use or frozen for later use. Form pizzas by stretching the edges and working dough around in a circular motion. Don’t worry if the pizzas are not exactly uniform. Consider that Roman pizzas are oblong.

Place the formed pizza dough onto a pizza peel that has been sprinkled with cornmeal. Now you are ready to make the pizza. Start with a base of sauce or pesto, add cheese(s), and finish off with toppings of your choice.

Slide the pizza back and forth on the peel so that it comes close to the edge. Slide it onto the pizza stone and bake for 10 to 15 minutes or until the cheese is bubbly and the crust edges are slightly brown. Toward the end of the baking time you can use tongs to check the underside of the crust for doneness and color. It’s also easier to remove the pizza with tongs onto the peel or a breadboard. Yield: 4 personal-size pizzas.

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Everything Cookies or Banana Walnut Oatmeal Chocolate Chunk Cookies

This recipe, for what I call everything cookies, was found on the back of a post card from Martha Stewart Living. I don't think the original recipe can be found on their Web site—I've looked and couldn't find it. I think the cookies are amazing so I'm writing it down here with some slight alterations.

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1-1/2 stick of unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light-brown sugar
1/2 teaspoon salt
1 large egg
1-1/2 teaspoon pure vanilla extract
1 mashed ripe banana
1 cup oats
1/2 cup coarsely chopped walnuts or pecans
8 ounces semisweet chocolate, coarsely chopped or chips

Preheat the oven to 375 degrees F. Line cookie pans with oven-safe parchment paper or Silpats. Sift the dry ingredients: both flours and baking soda.

Using a mixer fitted with the paddle attachment, cream the butter, both sugars, and salt until fluffy. Add the egg and beat on low until incorporated. Add the vanilla extract and the banana and mix until incorporated. Don't worry if the mixture looks curdled. Add the sifted dry ingredients a little at a time until almost incorporated. Using a spatula, stir in the oats, nuts, and chocolate.

Use a medium sized releasable ice cream scoop to make rounded balls of dough and space them a few inches apart on cookie sheets. Bake for about 12 minutes or until cookie edges are lightly golden. Let cool in pan before transferring to a cooling rack to cool completely. Cookies can be enjoyed immediately or stowed away in a sealed container for a few days. Yield: 14-16 large cookies.

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Best Brownies

Here is a recipe for the best brownies. It is simple to make and is much better than those boxed brownie mixes. The result of the recipe is even better if you use high-quality chocolate and cocoa powder. The addition of the espresso powder brings out the chocolate flavor. Many brownie recipes add espresso powder or instant coffee granules for that same reason. I have adapted this recipe from many other recipes, but mainly using a recipe from Matt Lewis of Baked in Red Hook, Brooklyn. It is my favorite bakery.

3/4 cup all-purpose flour
1 tablespoon cocoa powder
1 stick butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped or chips
2/3 cup granulated sugar
1/4 cup light-brown sugar
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
4 ounces of semisweet chocolate, finely chopped or chips (optional)

Preheat the oven to 350 degrees F. Butter a 9-by-9 inch pan, line with baking parchment paper, and butter the paper as well. Sift together the dry ingredients: flour and cocoa powder.

On medium-low heat, melt the butter in a heat-proof bowl over a pot of simmering water. Stir until the butter has melted completely. Add the espresso powder and chocolate. Once the chocolate is melted and incorporated, remove from heat, add vanilla, and let cool.

Meanwhile, using a whisk beat together by hand or with a mixer fitted with the whisk attachment, the eggs, both sugars, and salt until light and frothy. Fold the mixture into the cooled chocolate. Add the sifted dry ingredients and fold until just combined. Mix in the chopped chocolate if using. Do not over mix. A good sign that the batter is not over mixed is that some of the flour is still visible. Spread batter in prepared pan and smooth top.

Bake the brownies for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs. If the toothpick comes out clean, the brownies will end up being over baked. Let cool completely before cutting the brownies. Use the parchment paper to lift the cooled brownies onto a cutting board. Cut with a serrated knife that has been run under hot water; do so after every cut. Yield: 9 brownie squares or 18 triangles.

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Sauteed Brussels Sprouts

Instead of the ordinary steamed or oven-roasted Brussels sprouts, try this truly unique recipe for Brussels sprouts with the leaves removed. Everyone hates overcooked sulfuric sprouts but with this recipe the sprouts will be slightly sweet, not bitter, and caramelized. It makes a great side dish for almost anything. This is an adaptation of a recipe by Lidia Bastianich featured on Chef’s Story on PBS.

1 pound Brussels sprouts
1 tablespoon olive oil
2 to 3 cloves of garlic
salt
hot red pepper flakes (optional)
balsamic vinegar (optional)

Wash the Brussels sprouts and pat them dry. Core each sprout and remove and discard any bruised outer leaves. Then separate the leaves one by one and slice the heart into two or three pieces.

Add the olive oil to a pan set over medium heat. Smash the garlic and add to the pan. When the garlic has had a chance to sweat but not brown add the leaves. Add salt and hot peppers flakes to taste. Stir so that the leaves are coated with the oil. Cover and cook at medium low heat for about 7 to 10 minutes, stirring now and then or until the leaves are tender and lightly browned. Add a splash of the vinegar toward the last minutes of cooking time. Serve immediately. Yield: four servings.

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Chicken with Lemon and Fennel

Here is a very quick and easy recipe that can be put together in minutes. With a bit of a Mediterranean influence, this recipe makes use of the uniquely flavored fennel and lemon, which is in abundance during the winter season. For a sweeter taste try oranges, which will work just as well as lemons if not better.

2 boneless, skinless chicken breasts
2 lemons
1 fennel bulb
salt
pepper
olive oil

Salt and pepper the chicken breasts to taste. Marinate the chicken in the juice of one lemon for at least a half hour or overnight in the refrigerator. To prepare the fennel, cut off the stalks and the root, saving the stalks for stock if desired, save the fronds for garnish, and slice the bulb into thin slices. Cut the remaining lemon into thin slices, discarding the ends.

Turn on the broiler, and prep a baking pan with a few tablespoons of olive oil. Place the chicken breasts on the pan and broil for about 7 minutes, turning the breast half way through the cooking time. Top the breasts with the lemon and fennel slices. Lightly salt and pepper the fennel, and drizzle with olive oil. Broil for 5-7 minutes more or until the breasts reach an internal temperature of 165 degrees. The fennel should be wilted while retaining a slight crispness. Serve with a garnish of chopped fennel fronds. Yield: two servings.

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