Tuscan Bean Soup

I don't think I ever had bean soup until I met my husband. Come to think of it, we didn't really eat soup very much in my family unless someone was sick. My husband's family on the other hand had lived for years in Michigan before coming to Alabama so they were big bean and cabbage soup people. Being his high school sweetheart, I would sup with his family pretty often during my formidable years, therefore, my first navy bean soup was his Mom's. To tell the truth, I didn't much care for it. There was a strong, bland, bean flavor and, well, that was pretty much it; no other seasoning, not even a nice hunk of fat back. Even after we got married my husband would beg for me to make bean soup. Nah, let's have something else.

Finally, I gave in. I was determined that if I was going to eat it then the recipe would have to change. Honestly, it wouldn't have to change very much to be better. I poured over my books and the Internet searching for something more appealing to me. Eventually, I found it. An Italian twist, a lighter, more flavorful soup. Over the years I've tweaked and adjusted it to our tastes. I actually couldn't tell you where I first came by this recipe or, probably more accurately, which originals I combined. Nevertheless, I am pleased to tell you that I actually enjoy bean soup now.

The bacon and thyme lend a smoky, savory flavor and aroma that I just love. In the past, I have forgotten to brown the bacon and instead just tossed it in with the veggies. This gives it a more...soft quality, more like meltingly delicious and opposed to finite tasty bits. Both ways are good. By pureeing half of the beans, the soup takes on a silky texture and feels heartier without the addition of thickeners, which is good because who needs those extra carbs anyway? Soups are great because they are perfect make ahead meals. There is really nothing more satisfying than to come home after a long, cold day and have a warm bowl of home-made soup in the time that it takes to warm it in the microwave. Additionally, the longer the flavors marry the better the soup will be. I've made this 3 or 4 days in advance and it was great. Not to say that I wouldn't devour it when freshly made, especially in the company of some fresh from the oven Italian bread. You could probably make this in a slow cooker but I usually just make it on the stove because it only takes about 30 min, give or take.

Serves 4-6

½ lb bacon, chopped
2 cans cannellini or other white bean, rinsed and drained
1 bay leaf
1 medium onion, finely chopped
1 carrot, finely chopped or shredded
1 celery stalk, finely chopped
1 can Roma tomatoes, smashed and drained
2 cloves garlic, pressed
1 tsp fresh thyme (½ tsp dried leaves)
3½ c. chicken broth
salt and pepper, to taste
olive oil (opt.)

1. Brown bacon in soup pot or dutch oven until crispy.
2. Add the onion, celery and carrot.
3. Cook 5 min over med-high heat.
4. Add tomatoes, garlic and thyme.
5. Continue cooking until tender. Do not burn garlic.
6. Add broth and bay leaf.
7. Reduce heat to med-low and begin simmering.
8. Meanwhile, process 1 can of beans in food processor until smooth. You can add ½ c. chicken broth to make it easier.
   
9. Pour beans and bean puree into soup carefully.
10. Season to taste.
11. Continue simmering, covered, ~20 min or until the flavors are blended.
12. Remove and discard bay leaf.
13. Just before serving, drizzle olive oil over soup in serving bowls, if desired.
14. Serve warm.

Almost Gianduia Biscotti

Sitting here at work with my eyes blurry from lack of sleep I was thinking intently about biscotti. Actually, more to the point, I was thinking about dunking biscotti into a nice, large mug of steaming, hot hazelnut latte. If I were Italian then my fantasy would probably include a nice glass of wine instead of coffee. But, alas, I'm not and I'm tired so my mind refuses to even admit the substitution.

I'll just have to wait until I get home this afternoon because I'm not, repeat am not, going to go to Starbucks and throw away $8. I could probably make at least 20 biscotti for that price. Matter of fact, I have some sitting on my counter right now from several weeks ago. They quite literally will keep forever especially in a cool house like mine. Back during Roman times these hard little cookies were the staples of soldiers and adventurers. "Hard" just about sums it up too.

After baking my first batch I had to check for poison. I mean, I wouldn't want anyone else dying because I neglected to check a batch of cookies. I just picked up a small piece, the scraggly ones are always sacrificed for the greater good, and proceeded to break out my front teeth. OK, I didn't actually chip any teeth but it sure felt like it for a second. Pressing on, I proceeded to bite chunks off with my jaw teeth and crunch the rock like biscuit to bits. Don't ask why I didn't make coffee or dip it in some milk or tea. I'm just weird like that and I honestly have no idea. Needless to say, my mouth was kind of abused that day but I was satisfied that, yes, I had avoided the poison and the batch was safe.

The next day, I made some hot tea and the biscotti was only better when dunked. The hot liquid infused the bread with flavor while slightly melting the chocolate. Somehow you could taste the flavor of the almonds more strongly even though the bread was now saturated with Lady Grey. It was really good.

I'm thinking seriously of making some biscotti with dried cherries, dark chocolate and pecans for Christmas. My previous batch with almonds and dark chocolate reminded me of Gianduia, that quintessential chocolate/hazelnut combination. You can pretty much use biscotti as a tabula rasa just like shortbread. Just keep in mind that with Italian biscotti 2 c. is about the limit with add-ins, especially nuts. Otherwise, the dough becomes too crumbly and will likely fall apart on you. If you find yourself too adventurous, try adding 2 tbsp water or oil and work it in until the dough holds up.

The recipe for this biscotti base comes from The King Arthur Cookie Companion. There is an entire chapter on biscotti; 22 pages, yeah that's right, 22 pages of biscotti. This is a great book full of tips, techniques, and both American and International treats. If you're into baking you should definitely check it out.

Makes 14 - 16 biscotti

2 eggs
2/3 c. sugar
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
2 c. all-purpose flour
1 c. dark chocolate chips (opt.)
1 c. whole natural almonds, roughly broken (opt.)

1. Preheat oven 350°F.
2. Lightly grease a large baking sheet. Set aside.
3. In a medium bowl, all ingredients except add-ins and flour until creamy and thin as pancake batter. Add water if necessary.
4. Slowly add flour until totally incorporated.
5. Stir in chocolate and nuts.
6. Transfer dough to prepared pan and shape it into a wide log roughly 14" long, 2 ½" wide and ¾" thick.
7. Smooth the top and sides with a wet scraper or spatula.
8. Bake 25 min.
9. Let cool on pan ~20 min. Then remove to cutting board.
10. Lightly sprinkle or spritz water over log to soften crust and make cutting easier. Wait 5 min.
11. Reduce oven to 325°F.
12. Cut biscotti into ½ - ¾" slices.
13. Set the biscotti upright on prepared pan ~½" apart.
14. Bake 25 min.
15. Remove from oven and cool completely on rack.
16. Store in an airtight container.

Mulled Apple Cider

I've been making this during the holidays for several years now. It's super easy and seems to be crowd pleasing. You can make it in a crockpot, which is my preferred method, or on the stovetop. This year I made way more than we needed for Thanksgiving and so I have almost a gallon in my fridge. I developed this really bad cough with everyone over spreading around their nasty foreign germs. Sucking down cough drops to get to sleep has irritated both my throat and my tongue. This cider seems to be one of the only things that soothes the irritation and I can't help but feel like the goodness of the apples helps crutch up my immune system. Aside from being witch-doctorish medicinal it is really tasty and refreshing both steaming hot and cold straight out of the fridge. I'm going to freeze maybe a half gallon to take along with us when we go to my brother-in-law's at Christmas. I have no don't that it will freeze well once strained but I'll get back with you on that.

Makes ~1 gallon, can be doubled

1 gal apple cider
1/3 -½ c. maple syrup, depending on taste
3 or 4 - 4" cinnamon sticks, broken
1 tsp whole allspice berries
1 tsp whole cloves
1 tsp vanilla extract OR 1 vanilla bean, split
1 orange, unpeeled, sliced

Place all ingredients in crockpot or large non-reactive pot. Any leftover cider can be added in later or saved for another use.
Heat in crockpot on HIGH ~2 hrs.
If using stovetop method; bring to a boil, reduce heat and simmer ~10 min. Remove pot from heat and let stand ~15 min before serving.
Keep warm not more than 8 hrs. Cider will become bitter if heated too long.

Winter Waldorf Salad

This easy, no-cook, recipe was passed to me a few years ago by my brother-in-law. It was served as an appetizer, along with thick sesame sticks, at his college graduation party but would go lovely as a side dish. This fruit salad really is as beautiful as it is tasty. I just wish I had a picture to show you.

The famous Waldorf Salad was first seen in the late 1800s at the Waldorf Hotel (aka the Waldorf-Astoria Hotel) in New York. Traditionally, it consists of apple, celery, walnuts and mayonnaise. This version has been jazzed up a little to include 3 kinds of apples, raisins, grapes and a creamy, sweet, ginger dressing. Since the salad is better once the flavors marry, allow at least an hour and up to 2 days in the fridge. This fact makes it the perfect make ahead dish.

Serves 10-12, as an appetizer or side

¾ c. mayonnaise
¾ c. sour cream
1/3 c. honey
1 tbsp grated lemon rind
1 ½ tbsp lemon juice
¾ tsp ground ginger

3 large Granny Smith apples, chopped
3 large Golden Delicious apples, chopped
3 large Red Delicious apples, chopped
1 ½ c. diced celery
1 ½ c. seedless red grapes, halved
½ c. raisins

1 - 1 ¼ c. walnuts, toasted and chopped

1. In a large bowl, whisk together the first 6 ingredients.
2. Add the next 6 ingredients. Toss gently to combine.
3. Chill at least 1 hour and up to 2 days.
4. Just before serving, stir in the walnuts.

Kluski and Kapusta

This is a continuation of my discussion of our Polish Thanksgiving. I'm trying to get all my favorite dishes in before Thanksgiving, which is only 4 weeks away, so that all of you can add them to your feast if you so desire. I will try to post pictures later as we make them. My mother-in-law loves this dish. Love is probably an understatement in this case. She will single-handedly eat the entire dish if you don't physically keep her away from it. That being said, this is a staple at our holiday table. We only eat this once or twice a year because we do try to keep our arteries from being terribly clogged. My mother was aghast when I told her how it was made. I have noticed that she doesn't pass it by on the buffet table though.

Kluski is the Polish term for dumplings without a filling. It can also refer to any variety of noodle, such as the egg noodle that is often seen here instead. Kapusta is the Polish word for cabbage. In this popular dish, the kapusta has been pickled into sauerkraut. We usually eat this as part of a large meal but you could serve it as a main dish, perhaps with some crusty bread and kielbasa.

We opt for store-bought dried Italian potato gnocchi instead of the more commonly used egg noodle or other kind of dumpling. You can find them in with the dried pasta at the store. It is sometimes hard for us to find the gnocchi in our stores however. Usually, when we see it at the grocery store, no matter the time of year, we'll buy up 3 or 4 boxes just in case. I have made it using Polish potato dumpling mix but they tend to fall apart on me. The gnocchi absorb the other flavors perfectly and add just the right contrast to the sauerkraut, soft and yet slightly chewy at the same time.

Serves 8-10, as part of a large meal

12 oz bacon, chopped
32 oz shredded sauerkraut (1 large jar), well drained
1-2 lb potato gnocchi, cooked almost tender

1. Add the bacon to a large saucepan or pot. Brown until crisp.
2. DO NOT DRAIN THE GREASE.
3. Add the sauerkraut.
4. Add the gnocchi.
5. Stir gently until all ingredients are well coated.
6. Cover, reduce heat to low.
7. Simmer, stirring occasionally, 20-30 min or until the cabbage is lightly brown and the gnocchi have absorbed flavor.
8. Serve warm.

The Ever Elusive Meatloaf

A great meatloaf recipe is like my own personal holy grail, a great treasure but never quite achieved. Both of my parents are excellent cooks. When I was a kid my Mama owned several classic recipe books, including the prerequisite giant Betty Crocker tome, stuffed full of clippings and notes. None of these was I actually allowed to touch. It was the Calling All Cooks, dogeared and slightly grimy from my Daddy's fingers, that was the first recipe book that I remember using. This book was relegated to him because the recipes were reader submitted which meant risky. Mama was and still is very practical and no nonsense when it comes to cooking. She simply didn't have time to fiddle with an untested recipe and then likely see it fail. Daddy was different. He saw it as a challenge. I think my enjoyment of all things culinary, that calming feeling of getting lost in cooking and of pouring over recipes, first began to take shape when serving as a sous chef in my Daddy's kitchen. Over the years I have tweaked and altered a recipe that came from the yellow Calling All Cooks until it really no longer resembles its origin. While it is good and receives gracious compliments from my friends and family, I still feel unsatisfied and will continue my seemingly never-ending quest.

Serves 4-6

Meatloaf

2 tbsp butter
1 large onion, finely chopped; reserve 1/4 c. for glaze
½ green bell pepper, finely chopped, reserve 2 tbsp for glaze
1 ½ tsp garlic, minced
2 eggs
¼ c. ketchup
1 tsp Worcestershire sauce
½ c. heavy cream
2 c. fresh breadcrumbs
1 lb ground chuck
½ lb ground pork
1 packet beefy onion soup mix
¼ tsp pepper

1. In a skillet, melt the butter over medium-high heat.
2. Add onions and bell pepper.
3. Cook until vegetables are softened.
4. Add garlic and continue cooking for 2 minutes.
5. Remove from the heat. Set aside to cool slightly.
6. Preheat the oven to 350° F.
7. In a large bowl, combine all remaining ingredients and vegetable mixture.
8. Mix until just combined well. Do not over mix.
9. Press meat mixture firmly into a large loaf pan.
10. Top with glaze if desired.
11. Bake 45 min - 1 hour or until sauce is glazed and meatloaf is done through.
    
12. Let stand 10 minutes before serving.

Glaze

¼ c. canned tomatoes, chopped or crushed
¼ c. onion, finely chopped
2 tbsp green bell pepper, finely chopped
½ tsp garlic, minced
¼ c. canned tomato soup
½ tsp Worcestershire sauce
2 tsp red wine vinegar
¼ tsp pepper

1. In a small bowl, combine all ingredients. Mix well.
   
2. Pour the sauce over the uncooked meatloaf.

Creamy Chicken Dip

There's an old adage that says gossip is the highest form of flattery. If that's true then making someone else's recipe your own would be the highest form of culinary flattery. I commandeered this recipe after visiting a couple of our friends for Labor Day. I have to admit that I probably would never have thought of a dip like this on my own. I tend to lean more towards cheese or fruit when considering an appetizer. Despite all my preconceived notions, this chicken dip is so satisfying and easy to whip up that I couldn't help stealing the recipe.

Southerners absolutely love ranch. My husband was overwhelmed, I think, by the ranch mania when he first moved here from Michigan. I remember him exclaiming once, "do you guys (not y'all; he's a Yankee) put ranch in everything?!". Well, yes, we do put it in quite a few things. The ranch flavor of this recipe lends just enough of a back note that people wonder what it is they are tasting. I know I did when I first had it. Feel free to up the ranch dip mix if you want that "BANG, RANCH" flavor.

When I made it, I only had 4 oz of cream cheese in the fridge, so my dip was very loose. But you'll use the right amount and it'll be great! Thanks again Lanie!

Serves 4-6 as an appetizer

1 (10oz) can white meat chicken, drained
8oz cream cheese, softened
2 tbsp sour cream
2 tbsp mayonnaise
2 tsp ranch dip mix, more or less to taste

1. In a small bowl, stir chicken well to break up all of the chunks.
2. Add the cream cheese, sour cream, mayo and ranch.
3. Cream the ingredients together until you have a uniform mixture.
4. Cover and chill at least 4 hours.
5. Serve with crackers.

Chicken Noodle Soup

Being sick is no fun and summer colds are the worst. Sometimes I long for the simpler days when I was younger. The days when my Mama or Daddy would bring a bowl of steaming soup, complete with love and healing properties, to my bedside. If I was under the care of my Mama then that bowl of health would be of the potato variety, made simply in an almost clear broth with celery and lots of black pepper. My Daddy's healing potion was very different, loaded with fresh vegetables from our garden and any number of shredded meats in a slightly spicy tomato broth. Both very good and very soothing. Unfortunately, neither of my parents cook very much any more and even if they did I live too far away to enjoy it. I've found that if I want soup when I'm under the weather then I have to brew it up myself. Canned soup, with the very rare exception of tomato with added cream, never crosses my path. The smell of most of those condensed soup mock-ups makes me nauseous. Too much salt, too little flavor, too few nutrients retained in those soggy vegetables and pasta.

The most recent hurricane to affect our area was both a blessing and a hindrance. My workplace closed half a day Monday due to all the tornado spin-offs. I was happy because by this time I was starting to feel cruddy. I headed to one of the local grocery stores to pick up what I needed for my Chicken Noodle Soup. This is where I ran into the the hindrance of the storms. Almost all of the store's coolers had been lost in the previous night's power outage. Therefore, the soup of the day does not contain any celery or mushrooms. I just didn't feel like braving the wind and rain to get them somewhere else. They add both flavor and texture so do seek them out if you decide to try this recipe. This soup can easily be made in under an hour and holds well in the fridge for about a week. I have frozen this soup for several months and while the taste is still good, the carrots become slightly mushy.

Serves 6 - 8

1½-2lbs bone-in chicken breasts
50oz chicken broth
½ tsp dried thyme leaves
1 tsp lemon-pepper seasoning
3 cloves garlic, minced or pressed
2 bay leaves
3 tsp granulated chicken boullion

4-5 c. hot water
1 onion, finely chopped
2 c. carrots, thinly sliced
2 c. celery, thinly sliced
4oz vermicelli, broken; or egg noodles (~2½ c. cooked)
1 c. mushrooms, chopped
3 tbsp fresh parsley, chopped
1/3 c. cooking sherry

1. Add the first 7 ingredients to soup pot. Bring to a boil.
2. Reduce heat, cover, vent and continue cooking about 20 min or until chicken is done.
3. Remove chicken, cool slightly and debone. Shred chicken.
4. Meanwhile, strain broth, defat if desired, and return to cook pot. Add hot water to replace any lost during cooking of the chicken.
5. Add onion, carrots and celery to broth and cook at a slightly boil until almost tender (10-15 min).
6. Add noodles and continue cooking about 10 min or until tender.
7. Add chicken, mushrooms, parsley and sherry.
8. Continue cooking 5 min more.

Three Chile Chili

I started making chili for get-togethers when I was still in high school. They were always potluck and usually everyone would be assigned something different to bring each time. I slowly realized that I was always asked to bring chili. Well, needless to say, after making only chili several times a year for several years I tried to beg off. "Please, just let me bring chips and dip this time...nope, someone has to bring chili." I guess it never occurred to my friends that someone else could make it just once.

I resigned myself and began to research chili making. I watched competitions, cook-offs, read hundreds of recipes (this is not an exaggeration), all in search of a better pot. I am still learning but I have picked up a few things over the years:

• Chili refers to a spicy meat and bean stew. Chile is a fruit of a pepper plant, normally referring to those containing moderate - high levels of capsaicin (the chemical compound responsible for that fiery mouth burn)
• Different chiles lend different depths of flavor, some sharp and biting, others more round and earthy.
• Different chile peppers issue different degrees of mouth burn and they affect different parts of your tongue. For example, jalapenos affect the sides and back of your tongue, whereas cayennes affect the tip.
• Dried spices lend more consistency from pot to pot.
• The same spice will taste differently depending on time exposure to heat (cooking time).

Most chili masters (yes, there are Chili Masters) add ingredients in what they call "dumps". The most common number of dumps is 3. I prefer the term "phase" because "dump" brings to my mind something that does not belong anywhere near the kitchen. Regardless of the name, these are different stages of cooking and, therefore, expose the ingredients to varying degrees of both heat and cooking duration. The old standby rule applies: the longer something cooks, the more it breaks down. The ingredients added in the beginning will have a much deeper, round flavor than the "pep" spices added at the very end. These final flavors will be the most prominent of your chili. While this may seem like an over-complicated method, there are really only 9 easy steps. Remember, you just won't get the same results by dumping everything in at the beginning.

Some of you may be overwhelmed by the amount of spices used in this recipe. The cost of spices can be very daunting to many cooks and for good reason. The chosen flavors, however, are very versatile. The following spices can be used for many recipes, combining them in subtly different ways to yield completely different ethic dishes. I've found that most of them have become staples in my pantry and once you make the initial investment you won't be sorry.

Just a few quick tips to mention. Chili con Carne is a product of Ziegler Meats. It is a square block of spices and ground beef, similar to a paste-based chili starter. Normally, you can find it in the refrigerated section of the grocery store near the ground beef. If you are unable to track it down just double the amount of ground beef in the recipe. The longer chipotle cooks, the spicier the chili will be as more of the capsaicin is released. For a milder chili, add the chipotle only during Phase 3, reduce the amount, or leave it out all together. If you're looking for a 3-Alarm Chili, add cayenne pepper in Phase 3, ¼ tsp at a time, until you reach your desired flame. This should give you a zippy bite. I feel that the cinnamon adds a nice, round flavor to the dish. Some people like it, others don't. If the cinnamon doesn't suit you, then simply omit it. If you accidentally make the chili too spicy, try adding granulated sugar, starting with 1 tbsp. This will help neutralize some of the excess capsaicin floating around.

My family likes to serve this chili in big bowls topped with sour cream and shredded sharp cheddar cheese. For a different taste, try it with some chopped cilantro or onion on top. Oyster crackers and hot cornbread are never lurking very far away either.

Serves 4 - 6

Phase 1
1 block Chili con Carne
1 lb ground beef
1 tsp onion powder
1 tbsp hot mexican chile powder
1 tsp ancho chile powder
½ tsp garlic salt OR ½ tsp garlic powder + ½ tsp salt
¼ tsp pepper
¼ tsp cumin
1/8 tsp cinnamon
½ tsp salt
½ tsp oregano

Phase 2
2 cans (15 oz) kidney beans, undrained
2 cans (15 oz) chili beans, undrained
2 tbsp tomato paste (3 oz)
29 oz tomato puree
3 tbsp hot mexican chile powder
1 tsp ancho chile powder
1 tsp chipotle chile powder
1 tsp cumin
1 jalapeno, slitted and floated
3 tsp mexican picante
1 ½ c. water, as needed

Phase 3
1 tbsp hot mexican chile powder
½ tsp cumin
¼ tsp cinnamon
½ tsp chipotle chile powder
water, as needed

Phase 1

1. Brown beef and all of Phase 1 spices.
2. Add Chili con Carne and heat thoroughly.
3. Drain excess grease.
   

Phase 2

1. Add all Phase 2 ingredients.
2. Bring to a boil.
3. Cover, reduce heat until you reach a very slow simmer. Simmer 30 minutes, stirring occasionally.
   

Phase 3

1. Add all Phase 3 ingredients.
2. Continue simmering 15 - 20 minutes covered.
3. Remove jalapeno before serving.

Drug Store Counter Chicken Salad

There are hundreds, if not thousands, of recipes for chicken salad. Sometimes I long for the simple taste of the drug store chicken salad sandwich; creamy mayo, savory chicken, and the crunchy sweetness of sweet pickles and apples. Remember when drug stores would have a small deli counter in the back? OK, maybe you don't, but trust me, the drug store in my hometown served the best chicken salad. Lately, it seems as if society deems that unless chicken salad has giant hunks of stuff in it then it cannot possibly be of high quality or tasty. I mean, come on, sometimes I order chicken salad and it comes out with more fruits and nuts than chicken. Bring back the drug store chicken salad sandwich!

This easy recipe can be doubled to suit your crowd. Remember, one of the most important ingredients in chicken salad is the mayonnaise. I recommend Hellman's Original. It has a smooth, rich quality that some of the other brands fail to offer.

Serves 2

½ c. mayonnaise
3 tbsp sweet pickle relish
¼ tsp celery seed, crushed
½ tsp onion powder (1 tbsp chopped onion)
¼ lb chicken, cooked, shredded
¼ c. apple, unpeeled, finely chopped
salt and pepper, to taste

1. In a small bowl, stir together the mayonnaise, relish, celery seed, and onion powder until well combined.
2. Add the chicken and apples to the mayonnaise mixture and stir lightly until well coated.
3. Season to taste.
4. Chill at least 30 min to allow the flavors to mingle.
5. Serve on toasted bread as a sandwich or with crackers as a spread.

Not Quite New York Style Cheesecake

I thought that it would be fitting to serve cheesecake this week in tribute to the XXIX (29th) Olympic Games (Modern Era). Many historians attribute cheesecake to the Greeks, although the art of cheese-making can be traced back as far as 2,000 B.C. A form of cheesecake was served to athletes during the first Olympic Games held in 776 B.C. This cheesecake would likely have been vastly different from what we consider cheesecake today. In antiquity, bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. The Romans conquered the Greeks around 146 B.C. This is when cheesecake begins its long voyage to becoming what we know today.

The first "modern" recipe for cheesecake was recorded in 230 A.D. and it basically consisted of a 2:1 ratio of pureed, strained fresh cheese and wheat flour, which was then sweetened with honey. Sometimes an egg was added to help leaven the bread. The Romans often used this type of cake, called libum or placenta, in their temples as an offering to the gods. In 393 A.D., the Roman emperor Theodosius I, a Christian, abolished the Olympic Games because of their pagan influences. Meanwhile, cheesecake was spreading across the continent with conquering Roman armies, all the while becoming more transformed. Around 1000 A.D. cheesecake finally made its way to Britain and western Europe. In 1035 cheese-makers in Neufchatel-en-Bray, France began producing a soft unripened cheese that would totally change cheesecake forever. This cheese became simply known as Neufchatel in 1543.

Leaps and bounds were made in 1872 when cream cheese was invented by an American dairyman named William Lawrence of Chester, New York who accidentally developed a method of producing cream cheese while trying to reproduce Neufchatel. He called his new cheese PHILADELPHIA Brand Cream Cheese. Twenty four year later, during the first week of April 1896, the first modern Olympic Games opened, bringing us full circle from that early Greek cheesecake served to the first Olympians to a new generation of Games amidst a revolution in cheesecake making. Shortly after, in 1912, Kraft invented pasteurized cheese which lead to the development of pasteurized Philadelphia Brand cream cheese, which Kraft bought the rights to in 1928. It is now the most popular cheese used for making cheesecake.

After Lawrence's discovery, cheesecakes became very popular in New York. New Yorkers referred to the cheesecakes made there as "New York Cheesecake", hence the term. True New York Cheesecake lovers will only consume it in its unadulterated form: pure cream cheese, cream, eggs, and sugar. While not truly "traditional" this recipe makes for a lovely cheesecake.

Quite a few home cooks have difficulty making cheesecakes; they crack, fall or form a crust on top. This leads many to needlessly shy away from making cheesecake at home. What you need to understand is that first and foremost, cheesecake as it's known today is a custard. Custards cannot be treated the same way as cakes. There are primarily 4 reasons why cheesecakes fail: too much liquid, cooling too fast after cooking (need 2-3 hrs cooling on counter and then 8 hrs in fridge), rough handling, and fluctuating oven temperatures. Custards and therefore cheesecakes need gentle, consistent heat when cooking. Do not open the oven door. I repeat, do not open the oven door. I know it's tempting, but just don't do it. Now, the common practice is to wrap a springform in foil and submerge it in a larger pan or springform while cooking. I have found this to be disastrous; the pans leak, the foil gets sodden and then drips all over. Not good. I have devised an easier way. Placing hot water directly underneath the cheesecake serves the same purpose of creating a moist, even heat without all of the sodden, half water/half batter dripping pan mess. I use a food processor because it makes fast, easy work of the blending. You could, however, make this recipe using a hand mixer or even a wooden spoon. This cheesecake will hold well in the fridge for at least a week before serving.

Makes 1 - 10" cheesecake, ~ 16 slices

2 c. graham cracker crumbs
½ c. granulated sugar
½ c. butter, melted
¼ tsp cinnamon

2 (8oz) packages cream cheese, softened
2 eggs
2/3 c. sour cream, room temperature
½ c. half-and-half, room temperature
1 tsp vanilla extract
1 c. powdered sugar, sifted
1 tbsp all-purpose flour

1. Place oven racks nearest the middle of oven. Fill a casserole dish half full of hot water and place on lower rack.
2. Preheat oven 325°F.
3. In a medium size bowl, stir together graham cracker crumbs, and next 3 ingredients.
4. Using your fingers, press the crumb mixture into 10" springform pan with removable sides. Form a thin crust, no thicker than ¼", on the bottom and about half way up the sides of the pan. Take care not to make the corners too thick. Reserve extra for another use, if needed.
5. Setup food processor with metal blade.
6. Add cream cheese to food processor and blend until smooth, about 30 seconds. Scrape down sides.
7. Add eggs, one at a time, pulsing a few times to incorporate. Scrape down sides.
8. Add sour cream, half-and-half, and vanilla.
9. Pulse until well blended.
10. Add powdered sugar and flour. Pulse 2-3 times until absorbed and smooth. Scrape sides and pulse a couple more times to make sure everything is well blended.
11. Remove blade and tap bowl a few times on counter to release air bubbles.
12. Let stand 2-3 min to allow air to escape.
13. Carefully pour cream cheese mixture onto prepared crust.
14. Bake 50 min on middle rack over water.
15. Turn off oven, without opening door. Let stand 1 hr in oven.
16. Remove to wire rack and let cool completely.
17. Chill at least 8 hrs or overnight.

Chill the cheesecake in the springform until ready to serve. About ½ hour before serving bring to room temperature. Carefully remove the springform, running a sharp knife around the edge if needed. Slice thinly. This can be done easily by using a damp, not dripping wet, knife or taunt, non-flavored dental floss. Clean the knife or floss with a paper towel between slices to keep everything neat and clean.

Most importantly, don't stress it. Someone once told me that the true mark of a home-made cheesecake is the cracking of the top. While my perfectionist nature doesn't allow me to believe this, sweetened sour cream or cherry pie filling will cover up any mishap.

Italian-American Meatballs

Spaghetti with meatballs, followed closely by pizza, is usually the first thing that comes to mind when Americans picture Italian food. Our idea of Italian cuisine is actually a marriage of the cuisine of early Italian immigrants and American culture. Most of what you’ll see in “Italian” restaurants around the US is Italian-American cuisine, complete with an abundance of red tomato sauce, also know as gravy. When longing for their homeland many early Italian-Americans from the southern regions of Italy relied on staples such as dried pasta, tomato sauce and olive oil, while those from the northern reaches of Italy preferred rice, fresh pasta and butter. Over time a wonderful compilation emerged full of creamy risottos, rich meat gravies, luscious osso bucco, fresh pestos, and, of course, a myriad of pasta dishes including lasagna and spaghetti.

These meatballs combine all the flavors that one may associate with Italian food. Regardless of the origins savory garlic, salty Parmesan cheese, and zesty herbs never fail to please. You can prepare the meatballs well in advance because they freeze beautifully, raw or cooked without tomato sauce. Just thaw them in the fridge overnight or add about 20 min to the cooking/reheating time. I have listed several different methods for cooking the meatballs. I prefer Method 3. You can just form the balls, cover with sauce and foil, stuff them in the oven, and walk away for half an hour. Some people like bite-size balls and others hand-size, remember to vary the cooking time accordingly. The following times are for 1 ½ “ balls (about half dollar size). These are great served with long pastas or on hoagies with some gooey, melted mozzarella.

Serves 6-8

1 lb ground beef
½ lb ground Italian pork sausage, casing removed
2 large eggs, lightly beaten
1 c. fresh bread crumbs
2 tsp garlic, minced
1 tsp salt
2 tsp onion powder
2 tbsp dried parsley (1/3 c. fresh, finely chopped)
½ c. Parmesan or Asiago cheese, grated
½ tsp dried basil, margoram, or sage; or a combination (2 tsp fresh, finely chopped)
1 tsp pepper
2 tbsp olive oil (Method 1 & 2)

1. Combine all ingredients, except olive oil, in a large bowl.
2. Knead and squeeze to combine but do not overwork or the meat will become tough.
3. Shape into 1 ½ “ balls (~ half dollar size)

Method 1 – Serve as is or with sauce

1. Heat olive oil in skillet at medium heat.
2. Brown meatballs on each side 5-7 min or until done through (~15-20min total).

Method 2 – Serve as is or with sauce

1. Preheat oven 450°F.
2. Cover bottom of shallow baking dish with olive oil
3. Place meatballs in single layer on pan.
4. Brown in oven ~10 min or until done through, shaking pan occasionally.

Method 3 – Served with sauce

1. Preheat oven 350°F.
2. Place meatballs in casserole dish, stacking is fine.
3. Pour entire jar of spaghetti sauce over balls.
4. Cover tightly and bake ~30 min or until done through.

Hummus

Hummus has been described as one of the world's oldest prepared foods, dating back to ancient Egypt. It is essentially a dip or spread, usually served with pita bread, made from chickpeas. If you could meander through the streets of the Roman Empire, journey to Palestine around 4000 BC or take a trip to Mesopotamia, you would likely see a form of hummus offered by street vendors there. The popularity has lasted down through the ages, especially in Greek and Middle Eastern cultures. This may be partly due to its valuable nutritional qualities including being rich in protein, fiber, iron and vitamin C. Considering all that, hummus is perfect for those practicing a vegetarian or vegan diet, along with the rest of us who want to keep our waistlines slim.

I have discovered the perfect recipe for hummus. It comes from an excellent cookbook called In Nirmala's Kitchen by Nirmala Narine. While being very classic, this easy, no-cook, recipe could easily be adapted by adding flavors to your heart's content: chiles, roasted red peppers, scallions, dill, mint, sun-dried tomatoes. You get the idea. If you don't have a food processor, no biggie. A blender will work fine or even a mortar and pestle with a little (lot) elbow grease. Tahini is a sesame seed paste that can be found in most large grocery stores. If you can't find it check a natural food store. Don't panic though. While it won't be exactly the same, chicken or vegetable broth with an additional 2 tbsp of olive oil, can be substituted for the tahini.

Serves 4 - 6

2 (16oz) cans chickpeas, rinsed and drained
¼ c. tahini
2-3 garlic cloves, peeled, to taste
¾ tsp salt
3-4 tbsp lemon juice, to taste
½ c. olive oil + 2 tbsp
cayenne pepper, garnish
parsley, chopped; garnish

1. Combine chickpeas, tahini, garlic, and salt in food processor with metal blade.
2. Process until smooth, scraping down sides once.
3. Add lemon juice, pulsing a few times to incorporate.
4. Slowly add olive oil while machine is running. Scrape sides.
5. Adjust seasoning to taste.
6. Garnish with cayenne and parsley if desired.