Pesto Lasagna With Sausage

Pesto Sauce: 
Follow recipe HERE

Bechamel Sauce:

2.5 tablespoons butter

2 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon nutmeg

In a saucepan, melt butter.

Add Flour and whisk for about 5 minutes.

Meanwhile, warm milk in the microwave.

Add milk to butter/flour mixture and whisk for about 10 minutes or until sauce thickens.

Add salt and nutmeg.

For lasagna:
1 package of lasagna -
3 large carrots, grated
4 sausages, sliced - I used chicken
1 cup grated parmesan cheese
2 tablespoons olive oil


In a skillet, heat oil and brown sausages.
Add pesto sauce and carrots, cook further.
Add 3/4 of the bechamel sauce, cook further - 3 minutes.

Preheat oven to 375 degrees.
In a rectangular pirex dish, arrange a layer of lasagna.
Top with a layer of pesto sauce.
Top with a layer of parmesan cheese.
Repeat process one more time.
End with a layer of lasagna and drizzle the remaining bechamel sauce over to cover.
Sprinkle some cheese.
Cover dish with foil.
Bake in the oven for about 30-40 minutes.
Remove foil, bake 15-20 minutes longer.
Enjoy!

Chocolate Cream Cheese Brownie

Ingredients:
Adapted from Bon Appetit

Brownie:
8 ounces semi sweet chocolate, chopped
3/4 cup unsalted butter
2 teaspoons vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup sour cream

Cream Cheese:
1 package of cream cheese
1/2 cup sugar
1 egg


Preheat oven to 375 degrees.
Line a 13 by 9 inch pan with parchment paper, set aside.
In a saucepan, melt butter and chocolate, set aside.
In an electric mixer, beat sugar, eggs and vanilla - about 5 minutes.
Slowly, add chocolate mixture, beat further on low speed.
Add Flour, cocoa, salt and baking powder, beat further.
Add sour cream and stir to combine.
Transfer to pan.

Melt cream cheese in microwave.
Add sugar and egg. mix well.
Pour over brownie mixture.
Using a small spoon, make swirl.
Bake for about 40-50 minutes.
Transfer to a wire rack, cool.
Cut into squares and enjoy!

Piroshki

About 30 small Piroshki

Dough:
4 1/2 cups flour
1 1/2 cup milk
1/4 cup vegetable oil
1 egg
2 tablespoons sugar
1 teaspoon salt
1/2 ounce dry yeast
1/4 cup warm water

1 egg plus 1 tablespoon water for egg wash.

In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a large bowl, combine flour, sugar and salt.
Make a well in flour mixture and add milk, egg, oil and yeast.
Using your hands, combine to make a soft dough.
Knead for about 10 minutes.
Cover dough and let it rise for 1 hour - needs to double in volume.
On a flat surface, shape dough in a large log.
With a sharp knife, slice a desired amount and roll into a ball.
Flatten dough, using your finger to make a round disk.
Place some meat filling in the middle and pinch all around to secure the dough.
Brush dough with egg wash.
Heat oven to 350 degrees.
Arrange piroshki on a baking sheet covered with parchment paper.
Bake for about 14 minutes or until golden brown.


Filling:
1 1/2 lb ground meat
1 onion, finely diced
2 garlic clove, finely minced
2 large carrots, finely chopped
2 celery stalks, finely chopped
2 tablespoons olive oil
Salt
Pepper

In a large skillet, heat oil.
Brown onion.
Add garlic.
Add meat, brown until meat is fully cooked.
Add carrot and celery, cook further.
Add salt and pepper to taste.
Let simmer for about an hour.
Let mixture cool before using it.

Almond Linzer Cookies

Adapted from Martha Stewart
8 - 10 large cookies

Ingredients:

2 cups flour

1/2 teaspoon baking powder

3/4 cup raw almond - finely ground 

2 tablespoons confectioners' sugar, plus more for dusting

1/8 teaspoon salt

1/8 teaspoon cinnamon

1/2 cup sugar

1 teaspoon vanilla extract

1 egg

1/2 cup strawberry jam

Sit flour and baking powder in a bowl - set aside.

In an electric mixer, beat butter and sugar until fluffy.

Add confectioners' sugar,salt, ground almond, and cinnamon - mix further.

Add vanilla and egg.
Reduce speed to low, add flour mixture - mix until combined.
Divide dough in half, shape into disks, wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Roll out each dough on a lightly floured surface to 1/8 inch thick.
Refrigerate 20 minutes.
Cut out rounds. Cut out centers.
Arrange on a parchment-lined baking sheet, refrigerate for 15 minutes.
Bake for about 8 minutes.
Transfer to a wire rack to cool.
Heat jam in a small saucepan until reduced and thickened.
Sprinkle cutout cookies with confectioners' sugar.
Spread jam onto uncut cookies.
Top with cutout ones.
Can be stored in an airtight container for 2 days.
Enjoy!

Chocolate Chip Biscotti

Did you know that Biscotti is plural for biscotto. These cookies originated in the city of Prato, Italy.
The word originates from the Latin word .... bis for twice and coctus for baked/cooked.
All I can say is ... Biscotti .... Te amo!

Ingredients:
For 12-14 large biscotti

8 tablespoons unsalted butter, at room temperature
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups semi-sweet chocolate chip - I used mini chocolate chip


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a medium bowl, mix flour, baking powder and salt.
Using an electric mixer,  beat butter and sugar.
At low speed, add eggs one at a time.
Add vanilla.
Slowly add the dry ingredients.
Stir in the chocolate.
Place dough on baking sheet, shape it into a log about 12 by 2
Bake for about 20 minutes or until golden.
Remove from oven.
Using a serrated knife, cut the warm log diagonally into 3/8 inch thick.
Arrange slices on the sides - you might need an extra baking sheet lined with parchment paper.
Bake for about 15 minutes further.
Transfer to a wire rack to cool.
Can be kept in an air tight container for 2 weeks.
But I bet they won't last that long!
Enjoy!

Poached Pear Frangipane Tart

Frangipane:

1 1/2 cup almond flour

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon Almond extract

In an electric mixer, beat butter and sugar.

Add egg and egg yolk, mix well.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.

Pâte Sucrée:

1 3/4 cups flour

1/2 cup (100 grams) butter, cubed and softened

1 cup confectioners' cugar, sifted

Pinch of salt

2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.

Blind bake for 15 minutes.

Poached Pear:

4 Pears

4 cups water

3 tablespoons honey

1/2 cup sugar

1 teaspoon lemon zest.

1/2 teaspoon All Spice

2 Cinnamon sticks

Peel, slice in half and remove core of pears.

In a medium saucepan, boil water, sugar, lemon zest and honey.

Add All spice and cinnamon sticks.

Add the pears and let it simmer for 45-50 minutes or when pears are very soft.

Disregard the water and let pears cool down.

To assemble:

Line frangipane on your tart.

Place pears over Frangipane.

Bake for 25-30 minutes.

Cool on a wire rack.

Sprinkle confectioner's sugar.

Enjoy!

Chocolate Tart

I've been in the mood for a nice chocolate tart. You know, the kind that makes you want to have another slice but your mind tells you don't or you will regret it. I came upon Paul A Young chocolate tart recipe. Paul A Young is a British chocolatier .... I've personally never had the pleasure of tasting any of his creations but I do own his beautiful book called "Adventures with Chocolate". This recipe is from his book. I did make some adjustments to it.
Also, please take a moment to watch his video at the bottom of the page .... He seems to be a passionate man, an artist, and I think a romantic.... and he LOVES chocolate!

This chocolate tart is so delicious .... trust me ... give it a try!

Chocolate dough:

12 tablespoons unsalted butter, at room temperature

1/3 cup sugar

2 egg yolks

2 tablespoons water

1 3/4 cup flour

3 tablespoons cocoa powder

Chocolate filling:

6 ounces 64% chocolate

1 cup light brown sugar

3/4 cup heavy cream

Dough:

In an electric mixer, cream butter and sugar until light and creamy. 

Add egg yolks and water, mix well.

Gradually add flour and cocoa powder until a dough is formed.

Wrap dough in plastic wrap and refrigerate for 1 hour.

Set oven to 350 degrees.

Cut out a round parchment paper that will fit in your tart pan.

Roll out dough on a lightly floured surface.

Line the pan with the dough.

Prick the dough few times with a fork.

Refrigerate dough for 15 minutes.

Place parchment paper over dough and fill with a layer of pie weights.

Bake for 18 minutes.

Remove parchment paper and pie weights.

Bake for another 8 minutes.

Cool for at least 2 hours.

Filling:

Place chocolate and sugar in a medium heatproof bowl.

In a small saucepan bring cream to a boil.

Pour cream over chocolate and let it rest for 30 seconds.

Whisk until glossy and thick.

Pour over cooled tart shell.

Refrigerate for 2 hours.

Enjoy!

Salted Caramels

This past week I've been obsessed with making caramels. Those of you who have made these sinfully delicious little treats know that it's not easy to make them. I tried 4 different recipes this week  .... the end results were .... too hard, too soft, crystalized sugar and burnt, respectively. I thought I was going crazy. I went through a set of emotions from ... never again I'll be making caramels to just one more try.  But no matter what, I was determined to make the perfect caramels .... I do love a challenge! Finally, I overcame my fear and succeeded with the most wonderful caramels! So here's the recipe for Salted Caramels .... and whatever you do, please DO NOT stir the sugar while it's cooking!

For about 30 caramels:

300 g Crème fraîche (can be found at whole food)
300 g sugar
1.5 teaspoon vanilla
60 g salted butter
a pinch of salt - fleur de sel

Line a small, rectangular shape cake pan with parchment paper - set aside.
In a medium saucepan, bring the creme and vanilla to a slight boil.
Add sugar .... DO NOT FEEL THE NEED TO STIR THE SUGAR or it will crystalize.
Let sugar melt and take a dark honey color - about 20-25 minutes.
Once sugar has melted you may now stir the caramel.
Turn heat off and add butter - little pieces at a time.
Pour mixture into the prepared pan- the smaller the pan the thicker your caramel pieces will be.
Sprinkle salt.
Let cool at room temperature.
Once cool, refrigerate for 1 hour.
Cut into square pieces and enjoy!