Greek Panzanella

I am kicking myself for not trying this recipe at the beginning of the summer! What was I thinking?? It really is the epitome of summertime. Light, almost-no cooking, and tastes amazing with vegetables at their peak freshness, straight from the garden. The sweetness of the tomatoes and peppers is perfectly balanced with the salty feta and olives, all mixed together with toasty pieces of bread. H.E.A.V.E.N.

Now, I'd say my kids are pretty good eaters. Almost really, really good eaters. They gobble up vegetables, enjoy many different types of cuisine, and will usually try anything I put in front of them (I'm not saying they always like what I serve them, but I give them credit for trying it!). But I'm also not crazy. I knew they would likely pick at this salad, only eating the veggies they favor, or, at best, just fill up on the bread. I decided against serving this to the kiddos and reserved it just for the hubby and I. And, truth be told, we just about ate the entire thing. all. by. ourselves. yep. that happened.

Greek Panzanella
How easy is that? Ina Garten
serves 6 (or 2 in my case!)

¼ cup good olive oil

6 cups (1-inch) diced rustic bread
Kosher salt and freshly ground black pepper
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced ½-inch thick
1 red bell pepper, seeded and large diced
1 yellow bell pepper, seeded and large diced
1 pint cherry or grape tomatoes, halved
½ small red onion, sliced in half rounds
½ pound good feta cheese, cut in ¾ -inch cubes
½ cup kalamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Heat ¼ cup olive oil in a large sauté pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.

Place the cucumber, bell peppers, tomatoes and red onion in a large bowl and toss together.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and ½ teaspoon pepper in a small bowl. Whisking constantly, slowly add the remaining ½ cup olive oil and make an emulsion.

Add the feta, olives and bread to the vegetables in the bowl, add the vinaigrette and toss lightly. Set aside for 30 minutes for the flavors to blend. Season to taste and serve at room temperature.

day date.... fried sole sandwiches with spicy mayo & pickles

Summer is officially over for my clan and I. Gone are the days of staying up late watching movies and sleeping in 'till eight. Where a shower consists of jumping in the pool and the blonde in my kiddos' hair has a kiss of green. And what's that you say about a schedule? Schedule, smedule. That's what summer is all about. Slowing down and enjoying time. Time with our family. Time with our friends. And time in the summer sun.

...sigh...

Yes, back to reality we go. Some more excited than others (like my brand-spankin' new middle-schooler!). Cherishing the last bit of leisure we could, my husband and I kissed our final Saturday of summer goodbye with a day date. A trip to the movie theater and then back home where I cooked a simple, easy and delicious meal for the two of us to share in our quiet backyard, sans kids. Cheers to summer. It was great while it lasted...

Fried Sole Sandwiches with Spicy Mayo & Pickles

My Father’s Daughter by Gwyneth Paltrow
serves 4

3 fillets Dover sole, rinsed and patted dry with paper towels

1 cup milk

1 cup plain bread crumbs mixed with 1 tsp each coarse salt and freshly ground black pepper

¼ cup extra virgin olive oil

1 lemon

spicy mayo (recipe follows)

1 baguette, cut in half lengthwise

1 cup loosely packed baby arugula or shredded romaine lettuce

½ cup bread-and-butter pickle coins

Dip the fish in the milk and then dredge it in the bread crumbs. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Cook the fish for 2 minutes on each side, in batches if necessary. Drain on paper towels; cut the lemon in half and squeeze the juice from one half over the fish.

While the fish is cooking, slather the mayo on the cut sides of the bread and lay the arugula and pickles evenly on one side. Layer the fish on top of the arugula and pickles. Sandwich with the other piece of baguette, cut into quarters and serve with the remaining half of the lemon cut into wedges.

Spicy Mayo

yields 1 ¼ cups

1 cup Vegenaise (or mayo)

1 ½ TB ketchup
1 ½ TB Sriracha

Mix everything together.

**Quick notes: I can't believe how completely effortless this meal was to throw together, how little clean up there was after and how delicious it tasted!! My husband couldn't stop raving over it and suggested we have it for dinner the next night. Definitely a keeper!

my father’s daughter: slow-roasted tomato, basil & smoked mozzarella frittata

As I recently discovered making frittatas at home, I have quickly become obsessed. I love the fact that everything is thrown together into one pan and then into the oven it goes. I love how versatile they are; how one, two, or three ingredients can be substituted for something else according to preference or availability. I love how simple they are. I love that my whole family loves them. That's the best. Here is one I've tried recently and was delicious. Enjoy!

Slow-roasted tomato, basil & smoked mozzarella frittata

my father’s daughter
serves 4

1 TB unsalted butter

1 TB extra virgin olive oil
2 large shallots, peeled and thinly sliced
Coarse salt
Freshly ground black pepper6
6 organic large eggs
½ cup soy milk
6 halves (3 whole) Slow Roasted Tomatoes, each cut in half (I quartered for smaller bite sized pieces) *recipe to follow
1 small bowl (about 6 oz) lightly smoked mozzarella, torn into bite sized pieces
2 fresh large basil leaves, roughly torn

Preheat oven to 375 degrees F.

Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Sauté the shallots until soft and just barely browned, about 6 minutes. Season with plenty of salt and ground pepper.

Meanwhile, beat the eggs and soy milk in a mixing bowl. Pour over the shallots. Evenly distribute the tomatoes, cheese, and basil. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Stick it in the oven for exactly 8 minutes; it should be just set through.

Slow Roasted Tomatoes

*I made these the night before while we were watching movies and relaxing. Pop them in the oven and forget about them. Perfect to make during summer when there is an abundance of tomatoes in the garden! GP recommends keeping extra on hand for sandwiches, salads, cheese plates, and the like…

Vine ripened tomatoes

Olive oil
Salt

Preheat the oven to 275 degrees F

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt and bake seed side up in the oven for 3-5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.

general tso's chicken

Ok, so I've given you a couple simple meals that require little to no cooking, which is perfect for summer. But sometimes I actually want to cook. Even when it's hot out. Even when I can barely imagine turning the stove on. Even when the whole family is outside. I want to be inside, cooking a meal. This one is worth turning the stove on. It's worth sweating a little. It's time well spent-indoors-because it's really good.

general tso's chicken

food and wine may 2011 via www.evilchefmom.com

1 ½ teaspoons toasted sesame oil
1 large egg white
¼ cup plus 1 tablespoon soy sauce
¼ cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
steamed broccoli and white rice, for serving

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and ¼ cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes. *A note here: the cornstarch and liquid comes together in a weird blob sludge thing when you mix it together, don't worry! Add the chicken and just keep stirring, it will coat the chicken. Really, it will.

In a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining ¼ cup of soy sauce and 1 tablespoon of cornstarch.

In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.

In a large, deep skillet, heat ½ inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.

Broccoli & Bow Ties

Perfect meal for something light, quick and easy! My kids love pasta and broccoli so I knew this would go over well. To make it a bit heartier, I think some grilled chicken breast would be a delicious addition.

Cheers to simple summer cooking!

Broccoli & Bow Ties

Barefoot Contessa Family Style by Ina Garten

serves 6-8

8 cups broccoli florets (4 heads)
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry sauté pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

This can be made in advance and reheated in the microwave.

Baja Style Shrimp Tacos

It's summer. We know this. And I have had absolutely zero desire to blog. z.e.r.o. What's weird is I have tried lots, ok, maybe not lots, how about - several new recipes, I've taken the pictures and then.... just... left the pictures.... on my card. Hmmm, kind of defeats the point, right? I mean, why else would I be taking pictures of my food?? So....here's one of our latest favorites. No big story about life, or food, or how they intertwine. Just the recipes and the two pictures I managed to take before we scarfed down these delicious tacos. GP posted the recipe on her GOOP site a looong time ago and I've been meaning to try them forever. Summer is the perfect time. Little to no cooking with fresh ingredients is a win-win in my book. I also used her recipes for the Pico de Gallo and the black beans-I will definitely use both again.

Baja Style Shrimp Tacos

A southern California classic, grilled shrimp tacos couldn’t be quicker to prepare—and they happen to be very healthy at that. The combination of fresh lime juice and Cholula hot sauce is pretty much unparalleled. www.GOOP.com
serves 4

2 pounds medium shrimp, peeled and deveined
2 tablespoons olive oil
juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo (see recipe below)
lime wedges for serving
Cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)

Preheat your grill over high heat. Toss the shrimp together with the olive oil, lime juice and salt. Grill until cooked through, about 2 minutes a side.

To serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.


Pico de Gallo
Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa, fresh pico de gallo is worth making from scratch.
serves 4

1 pint grape tomatoes, quartered
2 tablespoons roughly chopped cilantro leaves
3 tablespoons finely chopped white onion
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.


Black Beans
By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.
serves 4 as a side dish

1 can of black beans
4 cilantro stems
1 garlic clove, crushed
pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

Sopapilla Cheesecake

Last weekend was doubly special for myself because I celebrated Mother's Day as well as my birthday. One of my favorite parts of Mother's Day is the homemade gifts that my kids make at school. Their works of art always leave them beaming with pride as they hand it over and usually guarantee a solid giggle on my end. Like when my son wrote that I have blonde hair and brown eyes--when clearly I have dark brown hair and blue eyes. Awesome. I also loved that he answered the question of my favorite food as tock oss. He totally knows me and my obsession with tacos. But my favorite part was the picture on the back of my Mother's Day booklet. He drew a beautiful (wink, wink) Mom with blonde hair, holding a gray line with brown dots on top, which was obviously a baking sheet of cookies, standing next to the oven with the door open. And guess who was by my side in the picture? Hudson of course. Being Mama's helper.

I had a great, calm weekend with my family. My husband had quite the opposite. He was exhausted come Sunday night because he was busy ensuring I felt extra special all weekend. Cooking dinner (tock oss of course), baking dessert, renting movies, buying my favorite wine and tending to the kids. It's definitely these little things that mean the most to me.

The dessert. It was so good. So good. You may remember me telling you about sopaipillas before. If those seemed difficult or turned you off for any reason, forget that the word sopapilla is even in the title of this recipe. The two don't resemble each other at all. While this cheesecake isn't traditional, it still satifies those cheesecake lovers out there. Jason whipped up this cheesecake in probably 10 minutes and threw it in the oven while he made dinner-it was sooo simple and easy. Definitely a crowd pleaser. I love that he found a new unique recipe to try out and that we all loved it. I imagine we'll be making this again and again and again.

Sopapilla Cheesecake
serves 12

3 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

½ cup melted butter
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup sliced almonds

Preheat an oven to 350 degrees F (175 degrees C).

Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares. (It benefits from thickening and cooling in the fridge overnight.)

Lemon Angel Food Cake

Doesn't that title just make you want to eat it? Seriously, Y.U.M. I think there is a clear division among people about how they prefer their "Strawberry Shortcakes". Some are completely turned off by the spongy, classic angel food cake, some completely adore it. Some prefer pound cake and others prefer biscuits.

I, for one, like all versions. It really just depends on what kind of mood I'm in. This here Lemon Angel Food Cake - that's what kind of mood I'm in. If I hold it close enough to my ears, I can almost hear it whisper the word Spring to me. Then there's the angel food cake's best friend: those gorgeous red, plump, juicy, sweet strawberries. They practically scream Spring. Pair them together and  - ahhhhh, so good.

Now if only I wasn't sucking on a Halls cough drop, so congested I can't breathe through my nose and completely stalling to delay the inevitable shot of Nyquil....then that would be really perfect. Oh well, at least this little dessert made me forget all about my crazy spring cold for a few minutes...

Lemon Angel Food Cake
Barefoot Contessa Family Style
serves 8

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 ½ cups egg whites, at room temperature (10 to 12 eggs)
¾ teaspoon kosher salt
1 ½ teaspoons cream of tartar
¾ teaspoon pure vanilla extract
1 ½ teaspoons grated lemon zest (2 lemons)

Preheat the oven to 350 degrees F.

Combine ½ cup of sugar with the flour and sift together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 ½ cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about ¼ of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Fried Papas a.k.a. Hashed Browns

It's no secret around my house that papas are my favorite breakfast food. In fact, they are a family favorite. We all love 'em. My kids literally pop out of bed when they smell papas cookin' in the kitchen. Papas, or hashed browns as you probably call them, a fried egg over easy, and bacon or sausage with a warmed tortilla, oh man, now that's how you start your morning right. Oh, and a little Slap Ya' Mama. Now that's perfection.

I never used a recipe before this one. But to be honest, mine never come out as good as my husband's. Not sure why. Trust me, I've watched him make papas time and time again and try to figure out his secret but I never notice anything different. He says I turn mine over too many times. Could it really be that important? Maybe. What's the perfect number of turns? Two? Three? Anyways, I noticed this Hashed Browns recipe in my Barefoot Contessa Family Style cookbook and thought I'd give it a try. They came out fantastic. Really tasty. When I make my own, I like to add diced red or green bell pepper with the onions and it adds wonderful flavor. I think it would work well with this recipe too. But as always, easy on the salt. You know Ina and her love affair with salt....

Hashed Browns

Barefoot Contessa Family Style

serves 4-6

5 tablespoons unsalted butter

1 ½ pounds boiling potatoes, peeled and ½ -inch diced

1 ½ cups chopped yellow onions (2 onions)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons minced scallions (white and green parts)

Melt the butter in a large (10 to 12-inch) sauté pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

bonus for my compost!

Spaghetti alla Carbonara

As spring rolls around and the weather warms up, sometimes the last thing I want to do is spend all my time in the kitchen. The sun stays out later, the warm air lingers a little longer, I can hear the kids playing outside because the windows are open, and for some reason my glass of wine just tastes that much better. Still, I put on my apron, but love when I can throw a quick meal together that tastes delicious without demanding all of my time.

This dish does just that. You know I love any pasta alla carbonara, I've told you this before. But since there are probably as many different ways to make carbonara as there are to make a marinara, I wanted to try a new recipe. This recipe comes from Saveur's Favorite Recipes of 2010. It is simple and creamy and, as I suspected, the whole family loved it. It will satisfy those grumbling bellies and have you in and out of the kitchen in a snap.

Spaghetti alla Carbonara

serves 4

4 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta cut 
   into 1⁄2" pieces
2 tsp. freshly cracked black pepper, plus more
   to taste
1 3⁄4 cups finely grated Parmesan
1 egg plus 3 yolks
Kosher salt, to taste
1 lb. spaghetti

1. Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1⁄2 cups Parmesan and egg and yolks and stir to combine; set aside.2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.  

chicken pot pie

J and I were lying in bed, talking last night. Talking about life. Talking about our three little ones and how truly amazing it is to watch them grow and evolve into the people they will be one day. Talking about how much we love being able to guide them and watch as they go through life and figure things out on their own. It dawned on us that Em, the oldest, is a complete mini-me. In a lot of ways. Which, actually is kind of weird to see yourself in someone else. Cool-weird, though. But, she has this amazing spirit and kind soul that is all her own.

Then there's the baby. (Ok, she's not a baby anymore, but we'll always call her the baby, so she'll just have to learn to deal with it.) B is exactly like Daddy. Exactly. She's fiesty, headstrong, knows what she wants and goes after it. She also does not need all those hugs and kisses we give that gorgeous baby, as her brother affectionately refers to her. She loves her family, is the life of the party, and is clearly the most independent out of all three.

Hudson, my only sweet boy, is a complete mixture of us both. In every way, we can  see a blend of our two personalities come together. The best of both, actually, wrapped up in this inquisitive, loving-spirited, little boy. We parents, I'm sure can all agree, are given the greatest - and toughest - of all gifts in raising little minds and hearts to become great people.

This got me thinking. Life changes. People develop and grow. Situations transform into new circumstances. Sometimes you know where you're going and you know how to get there, but sometimes you stumble along the way. Not really certain of the destination or the plan. And, in my mind, that is totally ok. Life is about the journey, not about having it all figured out. I don't need to have all the answers, I just need to take comfort in what I do know and embrace what I don't. The one thing I know for certain, is that as long as I have my family to love and nurture and feed, it doesn't matter what comes along my way, good or bad, because I already have the greatest there is.

Chicken Pot pie

serves 4 *made 6 large servings for me

3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 ½ sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

¾ cup all-purpose flour

¼ cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen, or canned peas (2 cups)

1 ½ cups frozen small whole onions (I substituted celery to use what I had)

½ cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour

1 ½ teaspoons kosher salt

1 teaspoon baking powder

½ cup vegetable shortening

¼ pound cold unsalted butter, diced

½ to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

*To make it a little easier, I used a store-bought rotisserie chicken. I recommend making the pastry first and let it rest in the fridge while you prepare the filling.

my father's daughter

have you ordered it yet?? come on, what are you waiting for?! you can pre-order it for a steal! can't wait to get it in the mail!

Old-fashioned Banana Cake with Cream Cheese Frosting

Mission: Tiramisu. Craving dessert. A super yummy, decadent dessert. Tiramisu is the answer. Oh, yum. Sounds delish, right? I love Tiramisu. Bought all the ingredients, ran errands in the morning, went to my son's baseball game and at last, I was free to dedicate my uninterrupted time to making this beautiful dessert.

ARG! Why didn't I read the entire directions before embarking on Mission: Tiramisu? Why?! To my great disappointment, and my family's, the Tiramisu needed to set overnight in the fridge. Hence, Mission:Tiramisu was a fail.

But, maybe it was all supposed to happen this way. Just maybe this is what the universe intended. Because, if Mission: Tiramisu never failed, then maybe I never would have fumbled upon this gem-of-a-recipe.

Since the family's sweet tooth was in full throttle from the promise of having Tiramisu for dessert, I needed to find a way to satisfy it. And I totally did. Old-fashioned Banana Cake with Cream Cheese Frosting. Oh, so good. I mean, anything with cream cheese frosting is divine in my book, but this cake was super moist and flavorful, and I didn't have to run out and purchase any last minute ingredients! (Plus, what else was I going to do with those overripe bananas on the counter??) Definite bonus.

Until, next time Tiramisu...

Old-fashioned Banana Cake

Barefoot Contessa How easy is that?

serves 8

3 very ripe bananas, mashed
¾ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
2 extra-large eggs, at room temperature
½ cup sour cream
1 teaspoon vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup coarsely chopped walnuts
Cream cheese frosting (recipe follows)
Walnut halves, for decorating

Preheat oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla and orange zest. Mix until smooth.

In a separate bowl, sift together flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Pour batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack and cool completely.

Spread the frosting thickly on top of cake and decorate with walnut halves. Slice and serve.

Cream Cheese Frosting

6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar (1/2 pound)

Mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.