Easy Crab Sauce Over Spaghetti

crab sauce plated closeup **

Before I even begin this blog post, I’m going to ask you to go to the archives and check out “Crab Sauce over Spaghetti.”    That recipe is the real deal.  However, it’s a lot more involved than this one.   Also, eating the dish prepared that way is quite a laborious and messy task.  My husband would say it’s more fun to cook and eat it that way (his way), but while I may agree, the effort is sometimes just too much for me.  When I want that delicate fish sauce quickly, and eaten without much fuss, a can of lump crab meat can do the trick.

To be honest, I had never made crab sauce this way, but I felt certain that this can of wild, jumbo lump crabmeat could be turned into something delightful.   Luckily for me, I had recently found this website called “Eat Your Books.”  It’s fantastic!  I highly recommend it, especially for cookbook lovers. You enter all your cookbooks onto their website  (a labor of love) and then, when looking for a specific recipe, you just type in a key word, and it will search all your cookbooks for a recipe.  It will then direct you to the exact cookbook where you can find the recipe.   So, I typed in “lump crab meat,” and it directed me to Michele Scicolone’s cookbook (one of my favorites), “1000 Italian Recipes.”  I followed it, and I was delighted with this fabulous sauce from the sea!!!!  It was easy and oh so delicious!!!  You don’t need a bib to eat it, nor do you have to crack shells and spend time digging out morsels of crabmeat.  Your hands stay clean and no smelly shells in the garbage.

However, it’s maybe not as much fun.  I hate it when he’s right!!!

Recipe:  makes 4 to 6 servings, according to Michele.   4 servings, according to me

1/3 cup olive oil

3 large garlic cloves, crushed

Pinch of crushed red pepper

2 pints cherry or grape tomatoes, halved or quartered if large

Salt and freshly ground pepper

8 ounces lump crabmeat (I used jumbo)

8 fresh basil leaves, torn (never cut) into bits

1 pound of spaghetti or linguine

  1.  Pour the oil into a large skillet.  Add the garlic cloves, and red pepper and cook over medium heat, until the garlic is golden brown, about 4 minutes.  Remove garlic and set aside.
  2. Add the tomatoes and salt and pepper to taste.  Cook, stirring frequently, until the tomatoes are softened and have released their juices, about 10 minutes.  I covered the tomatoes for half the cooking time.
  3. Gently stir in the crab and basil.
  4. Cook the spaghetti or linguine until al dente.  Take out a little of the cooking water and set aside (always a good idea).
  5. Drain the pasta and add it to the sauce.  Toss over high heat for 1 minute, adding a little water if you feel it is dry.  Serve immediately.

crab sauce ingredientscrab sauce tomatoes halvedcrab sauce garliccrab sauce basilcrab sauce pan 1crab sauce pan 2crab sauce pan 3crab sauce pan 4crab sauce pan 5crab sauce pan 6crab sauce bowl 2crab sauce cookbookcrab sauce plated closeup **




Cousin Richard’s Vegetables on the Grill

grilled veggies plated closeup

I know that Labor Day has come and gone, but I can’t let grill season end without sharing what became my signature vegetable dish this summer.    Actually, I should say “dishes,” as I started to make just about every vegetable in this way.  Watching my cousin Richard prepare yet another delicious meal, mostly cooked on the outdoor grill, made me realize that he was on to something great. There’s no need to fuss over vegetables in the summer.  Simply wrap them in aluminum foil with a little salt, pepper, olive oil or butter, and then throw them on the grill for 15 to 20 minutes, while the rest of the meal is cooking.  Without a mess or bother, you have a wonderful side dish or two….or even more!  I guarantee you’ll be experimenting with every vegetable imaginable.  I have!

My two favorites are grilled corn and grilled fennel.  The hot grill brings out the flavors of these two vegetables in a way that’s hard to explain.  I prefer this to corn on the cob, and although I adore a fennel salad, this is even better.

So before the season is over, please give this a try.   Its absolutely delicious in all it’s simplicity.  Plus, it’s cleanup free!   That is unless you make Richard’s Summertime Pasta (in the blog archives) as a first course.   This pasta dish takes a simple summer meal to a new level.  Richard seems to have created a perfect summertime menu that is now a “family tradition.”


4 ears of corn on the cob

3 fennel bulbs

salt and pepper

2 – 3  Tablespoons of butter

2 – 3 Tablespoons of olive oil

  1.  Strip the corn from the cob using a good knife or corn zipper.  Another cousin suggested to use a bundt pan to catch the kernels in a neat manner.  LOVE this idea!
  2. Slice the fennel into strips….you determine the thickness.
  3. Lay out two sheets of aluminum foil or use heavy duty if you have it.  Pile the corn onto the foil.  For 4 ears of corn, use 2 -3 Tablespoons of butter; 1/2 teaspoon of salt and pepper to taste.  Wrap up the sides  of the foil well.
  4. Lay out 2 more sheets of aluminum foil and add the sliced fennel.  Add 1/2 teaspoon of salt and pepper to taste.  Then drizzle with the oil.  Mix a little, and seal up the sides of the foil.
  5. Place foil packages on the grill over medium heat.  Cook for 15 to 20 minutes.  Make sure the grill is not too hot, as you don’t want to burn the bottom.
  6. Once ready to serve, open the packets and give a good stir.  Adjust for seasonings  and place in bowls if desired.   They look so nice in the open packets that you don’t even really need bowls!  It’s nice to keep it even more casual.  It’s up to you!

IMG_0600IMG_0606.jpeggrillled vegiies corn cobgrilled veggies fennel slicedgrilled veggies bundt 1grilled veggie bundt 2grilled veggied corn foilgrilled veggies fennel foilgrilled veggies foil 1grilled veggies foil 2grilled veggies plated closeup



Bev’s Mediterranean Salmon

Bev's salmon plated*?

At least once or twice a year, for the past 35 years , my friend Bev sends me a recipe in the mail (never email) that she absolutely knows I will love.  She is always 100% correct!  I have loved every recipe she has sent me, and they have over the years become “family favorites” that I make over and over.  From muffin recipes to pasta…from fish recipes to stews,  she “gets me.”  She knows what I like, and is willing to take the chance on a recommendation.  Food and Friendship is such a lovely combination.  For me, it means “love”……..the love of sharing; the love of caring.

I’ve been making Bev’s recipe for Mediterranean salmon for many years.  It’s easy enough for a quick mid-week meal, and yet elegant enough for entertaining. It looks beautiful when plated, and always receives enthusiastic “oohs and aahs” before it’s even been tasted. And the taste never disappoints. So often, a dish looks absolutely divine, and then your taste buds want to scream out in displeasure.  That won’t happen with this salmon.  You will enjoy every bite of the salmon with the delicately mingled flavors of tomatoes, olives, capers and zucchini.   It’s Mediterranean cuisine at it’s finest, which also means  it’s healthy.    The Mediterranean Diet has been touted by the medical  world as the best way to eat for your health and longevity.

So open a crisp bottle of white wine (or light red), and enjoy the “good life.”

I’ll be waiting with anticipation for my next recipe from Bev.  I believe it’s just about time.

Recipe:  serves 4

1/4 teaspoon  salt

1/2 teaspoon black pepper

4 (6 ounce) skinless salmon filets, about 1 inch thick  (I used one large piece of salmon)

Cooking spray  (or 2 TBSP olive oil, as I prefer)

2 cups cherry tomatoes, halved

1/2 cup finely chopped zucchini

2 Tablespoons capers, undrained

1 Tablespoon olive oil

1 (2 1/4 ounce) can sliced ripe olives, drained *** (I used a mixture of mediterranean olives and pitted them.  Please do this.   It’s worth it.  I also doubled the amount of olives)

  1. Preheat oven to 425 degrees.
  2. Sprinkle salt and pepper over both sides of the fish.
  3. Place fish in a single layer in an 11 x 7 inch baking dish, coated with cooking spray or *olive oil.
  4. Combine tomatoes and remaining ingredients in a bowl.  Stir to combine and spoon the mixture over the fish.
  5. Bake at 425 degrees for 22 minutes.

Bev's salmon recipeBev's salmon ingredientsBev's salmon salmonBev's salmon tomatoesBev's salmon zucchiniBev's salmon ingredients choppedBev's salmon pan1Bev's sa;mon pan2Bev's salmon plated*?




Maida Heatter’s East 62nd Street Lemon Cake

lemon cake sliced:lemons****

Last week, the food world was all a buzz about the death of Maida Heatter, cookbook writer and “queen of cake.”   She was 102 years old.  I was intrigued by her obituary, and her notoriety in the world of baking.  I am embarrassed to say that I had never heard of her.   I’d never heard of her famous Chocolate Mousse Torte,nor had I heard of her East 62ndStreet Lemon Cake. She had a cult following, but I wasn’t a part of it.  How was this possible, being the cookbook lover that I am?   She published her first cookbook “Maida Heatter’s Book of Great Desserts” in 1974, when I was in my heyday of baking.  I made a cake a week in those days.  I was just married and loved every minute of baking in my very own kitchen. Dinner had to include dessert, which almost always meant cake.  Was my head under a rock then?   The culinary world was overjoyed with the publication of this cookbook in 1974.   I wish I’d known.

As I thought more about this in the past few days since her passing, I realized that when I was first married, I only baked from the recipes that came from my mother and her friends, Ann and Ginny.  I had countless index cards full of wonderful desserts from family and friends. !  I only owned one or two cookbooks. It’s no wonder I didn’t know anything about Maida Heatter

I’m so happy I know about her now!  Her recipes were floating all over the internet this week, since her death.  I didn’t know which dessert to make first. They all looked fabulous, and I’m sure I’m going to bake my way through all of her most famous ones.  Since summer is upon us, my mind (and tastebuds) always turns to lemons.  I want lemon everything once the temperatures climb and the sun shines.  So it was only natural that I’d bake her East 62ndStreet Lemon Cake. It is a delicious Bundt cake, and so lemony that I couldn’t have been happier that I choose this one to bake.  Everything about this cake was just perfect….the texture;  the sweetness; the moistness; the light, lemon taste.  The only problem with it was that I couldn’t stop eating it. It was delicious for breakfast with a cup of cappuccino or mid afternoon with a cup of tea.

I enjoyed Maida Heatter’s cake for several days, enjoying every morsel.  Once the cake was finished, there was only one thing to do. I ran out to the Kitchen Arts and Letters Bookstore, a bookstore on Lexington Ave in NYC devoted only to cookbooks, and bought her recently released  ( 3 months before her death) cookbook,“Happiness is Baking.”  I can tell that she has many more dessert recipes that will soon become “favorites.”  I’ll keep you posted!



butter and flour to coat the bundt pan… OR I always use Baker’s Joy spray

3 cups flour

2 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) unsalted butter at room temperature

2 cups sugar

4 eggs

1 cup milk

2 TBSP lemon zest


1/3 cup lemon juice

3/4 cup sugar

  1.  Heat oven to 325 degrees.  Coat the bundt pan with butter and dust with flour or use Bakers Joy.
  2. Sift together the flour, baking powder and salt and set aside.
  3. Cream the butter and sugar together.  Beat in the eggs one at a time.
  4. Fold in the dry ingredients alternately with the milk.  Stir in the lemon zest.  Pour the batter into the prepared pan and smooth the top of the batter.  Bake 1 1/4 hours, or until the cake tests done.
  5. While the cake bakes, make the glaze.  Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved.  Cover and remove from the heat.
  6. When the cake is done, immediately unfold onto a cake rack or cake plate and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed. lemon cake ingredientslemon cake batterlemon cake panlemon cake plated**lemon cake slice ?*lemon cake sliced:lemons****




Alberto’s Orecchiette and Brussels Sprouts


Whenever I think I have nothing in the house to cook for dinner, I call upon my husband to save the day. He always does!  I found myself staring into the refrigerator one evening, hoping something would call out to me, “here, make me.”

There were two containers of sliced Brussels sprouts, which didn’t appeal to me at all.   I didn’t have meat or fish to accompany them, so I couldn’t use them as a side dish.  I can put just about any vegetable over pasta or into risotto, but not Brussels sprouts! Yuk!   So I shut the refrigerator door, opened a bottle of white wine, and waited for either some inspiration to hit me, or for my husband to come home. The latter happened before there was even a glimmer of inspiration.

He didn’t need any wine for inspiration.  He immediately got to work on dinner.  I saw him fill the pasta pot with water, and pulled out a large fry pan.  When I saw him take the Brussels sprouts out of the refrigerator, I cringed!  I should know better by now to doubt him in a situation such as this, but I did express my concern.

“Take your wine and go relax inside and let me do this,”  he urged, as he gently nudged me out of the kitchen.  Gosh, I love this man!!!

Twenty minutes  (and a half bottle of wine) later, he called me in to dinner.  As I walked from the den to the kitchen, I knew I was in for a treat.  The aroma was out of this world!  What could he have done with Brussels sprouts??

You’ll find out the answer to that question when you try this recipe.  It was so delicious that I asked him to make it one week later for guests!

Recipe:  serves 4 to 6

1 pound orecchiette pasta…..or any short shape will do, such as fusilli or penne

1/4 cup olive oil

1/4 pound bacon, cut in 1 inch pieces

3 cloves of garlic, sliced

1/2 large red onion, chopped

1/2 cup of white wine

1 lb brussels sprouts, sliced  (buy them already sliced if possible)

1 tsp. salt (more if needed)

red pepper to taste and black pepper to taste

Grated Pecorino Romano or Parmigiano cheese

  1. Heat olive oil in a large skillet.  Add bacon and cook, until slightly crisp.
  2. Add the onion, and garlic and saute until soft.
  3. Add the white wine and cook for about 5 minutes until it evaporates and the onions melt.
  4. Add the sprouts, salt,  red pepper and black pepper.
  5. Cover and cook for approximately 10 to 15 minutes, until everything has blended and is soft.  Stir occasionally.
  6. Meanwhile cook the pasta in a pot of salted water.
  7. When pasta is nearly cooked (al dente, please), add 1 cup of pasta water to the sprouts mixture, and stir.  You can save some more water on the side, in case you need more.
  8. Drain pasta, and mix all together.  Add grated Pecorino Romano cheese or Parmigiano.  Mix again and serve with more grated cheese.orbrussels brusselsorbrussels ingredientsorbrussels in bagorbrussels pastaorbrussels saute 1orbrussels saute 2orbrusselsinpan1orbrusselsinpan2orbrusselsinpan3orbrusselsbowlorbrusselsplated**






Angela M. Raimo’s Mother’s Easter Cheesecake (Pizza Dolce)


It’s that time of year when I start to yearn for jellybeans, Cadbury eggs, Peeps, and my mother’s “ Easter sweet ricotta pie.”    It’s interesting how we always think our mother’s versions of our favorite recipes are always the best.  We love the flavors of our childhood, making it indeed “the best” to us.

To say I love my mother’s Easter sweet ricotta pie is an understatement.  I literally start to crave it when Easter time rolls around. I know that there are many variations of this Italian dessert (citron…no citron; whiskey flavoring….vanilla flavoring; orange zest….orange juice).  The amount of sugar or eggs may vary from recipe to recipe, but the key ingredients never vary, so more than likely, it’s always delicious.  However, my mother’s pie has always been the best in my eyes.

UNTIL, I tasted my friend Angela’s mother’s recipe.   There was something considerably different about it, yet still the same.  I ate an entire piece trying to figure out why it was lighter and airier than my mom’s.  The secret:  separating the eggs and beating the egg whites until stiff, before folding the egg whites into the ricotta mixture.  This created a much less dense cheesecake.  Also, the crust was very different, but I wouldn’t learn more about that until much later, when she gave me a typed, step-by-step recipe to follow.

Angela (not her mother) used frozen store-bought crust.  You’d never have known it.   I suggest you do that, or go back in the archives to my mother’s “Easter Sweet Ricotta Pie” for her crust.  I’ve tried Angela’s pie crust recipe twice now and it just doesn’t come out right. She either copied it down wrong from her mother, or perhaps her mother gave it to her wrong so it would never be as good as hers, as many Italian mothers have done.

One of the things I loved most about Angela was her sense of adventure.  I only make this pie at Easter time, as is tradition.    Angela made it all year round, any chance she’d get.  She’d proudly bring it to my house for summer barbecues, New Year’s Eve, anyone’s birthday, and even a Halloween party.   So don’t be like me, and only delight in this pie once a year.   It should be enjoyed all year long.  Angela would want you to do so.

Recipe: 1 pie  (I’ve halved her recipe, but feel free to double and make 2 pies)


1 1/2 pounds of ricotta

1 Cup sugar

4 eggs —separated

1 teaspoon vanilla

pinch of salt

lemon zest

orange zest and 1 ounce orange juice

citron (optional)

  1.  Separate eggs, and leave out until almost room temperature.
  2. Beat ricotta
  3. Add egg yokes and other ingredients and mix well to blend.
  4. Beat egg whites in a deep bowl until stiff peaks form.
  5. Fold the egg whites into the ricotta mixture.

Crust:  buy 2 frozen pie crusts ( Angela used Pillsbury, which comes two in a box) or go back into the archives for my mother’s crust recipe for “Easter Sweet ricotta Pie.”

Place one round crust in a 9 inch deep pie pan.  Pour the ricotta mixture into the pan.  Cut the other crust into strips and crisscross on top creating a lattice effect.

Bake in a 350 degree oven for approximately 1 hour.  “The batter will rise and appear like a mound…after cooling, it will drop.”

IMG_0267angela's pie ingredientsIMG_0280angela's pie ricottaangela's pi egg whitesangela's pie folding 1angela's pie folding 2angela's pi in shellangela's pie latticeIMG_1221IMG_1220IMG_0301





Risotto Primavera

primavera plated *

Just a few more days until the calendar tells us it is springtime….”primavera” in Italian.  I, for one, am thoroughly done with winter.  I’m sick of wool coats, boots, gloves and root vegetables.  Yes, I’ve had it up here with root vegetables.  I long for seasonal asparagus, sweet peas, zucchini and dandelions.    We are fortunate to be able to find these vegetables in our supermarkets all year round, but I never find the flavor to be as tasty as when purchased locally and in season.

Being impatient for spring to blossom, I decided to bring some springtime flavors into my kitchen, even though I was jumping the gun a bit. Nothing says “winter is over” to me more than risotto primavera.   The light, crisp flavors of asparagus, peas and zucchini, paired with the slight crunch of the risotto, awaken my taste buds after a long, heavy winter’s nap.

As I have mentioned before, risotto was brought into our family-fold by my sister and brother-in-law in the 1980’s.   Since that time, I have made risotto in so many variations, and with so many different vegetables and “condimenti,” that I feel confident in making it with just about anything,   However, I must pay homage to  Judith Barrett and Norma Wasserman, whose cookbook “Risotto,” published in 1987, has given me the clear cut formula for making perfect risotto every time for several decades.

To make risotto primavera, you can substitute any springtime vegetables you like.  I’m using my favorites here in this recipe.  Just remember to add the vegetables in order of cooking time needed, so the texture of each vegetable is relatively similar when the dish is finished.

Welcome to spring! Welcome to primavera!

 RECIPE:  serves 4

Brodo: 5 cups vegetable broth (approximately…you may find you need more)

1/2 cup dry white wine

Soffritto:  2 Tbsp. unsalted butter

1 Tbsp. olive oil

1/3 cup finely minced onion

Riso:     1 1/2 cups Arborio rice

Condimenti:  3/4 pound asparagus, cut into 1/2 inch pieces, reserving the tips separately

2 cups zucchini, cut into 1 inch pieces

1 1/2 cups fresh or frozen peas, thawed

1 Tbsp. unsalted butter

1/4 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

  1. Brodo:  Bring the broth to a steady simmer in a saucepan.
  2. Soffritto:  Heat the butter and oil in a heavy 4 quart dutch oven over moderate heat.  Add the onion and saute for 1 to 2 minutes, until it begins to soften.
  3. Riso:  Add the rice to the soffritto, using a wooden spoon, stirring for 1 minute, making sure all the grains are well coated.  Add the wine and stir until it is completely absorbed.
  4. Condimenti:  Add the asparagus (not the tips) and begin to add the broth, 1/2 cup at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding the next half cup.  Reserve 1/4 cup of the broth for the end. About halfway through the broth (about 10 minutes), add the zucchini and stir well to incorporate.  Cook about 4 minutes.  Then add the peas, stir a bit and then the asparagus tips.  Keep adding broth ( if you need more, just add it to the pan of simmering broth).  Stir frequently to prevent sticking.  After approximately 18 to 20 minutes, when the rice is tender but firm,  add the reserved 1/4 cup broth.  Turn off the heat and add the butter, parmesan and parsley.  Stir vigorously to combine with the rice.  Serve immediately with passed Parmesan cheese.

IMG_0198IMG_0206primavera asparagus tipsprimavera zucchiniprimavera pan 1primavera pan 2primavera pan3primavera pan 4primavera pan 5primavera pan 6 closeupprimavera plated *




Marianna’s Eggplant Caponata

marianna plated 1**

What do I love most about Italian cooks?  I love the way we “wing it.”   When sharing recipes, we don’t usually give detailed instructions, unless baking.  We share a general idea about how the dish is made.    Whether it’s your grandmother’s recipe or your girlfriend’s, chances are that there won’t be much information on measurements or timing, if it comes from an Italian cook.   I have so many recipes from friends and family, where the ingredients are listed without telling you specifically “how much,” or “how long” to cook it.  As Italians, we assume that you can figure this out on your own, perhaps adjusting a little to your own taste.  And besides, how can you go wrong with garlic, olive oil, tomatoes, etc, etc?   Our choices of ingredients are always delicious on their own!  It doesn’t much matter what you do with them.  They will produce something very tasty, no matter what.

So I’m always touched when I ask a friend of Italian descent for a recipe (not baking  of course), and my mouth waters as I read the list of ingredients, and then I notice how simple the directions are.   THEN I notice that not all the ingredients are quantified, and I’ll have to use my own judgment as to how long I need to cook it.  But that doesn’t stop me!  I proceed as I see fit, and the outcome is always wonderful.

This was the case with my friend Marianna’s caponata.  She brought this dish to my house for a dinner party one evening, and we all loved it.  It’s very different from mine (check my non traditional version of caponata in the archives), but definitely more traditional in taste.    I was so happy that she shared this recipe with me first time I made it, it was delicious, but it didn’t look like Marianna’s.   I didn’t peel the eggplant.  It was absolutely fantastic, but not hers.  The next time, I doubled the amount of tomatoes, and it was more like her version.   The next time I made it, I peeled the eggplant…. even more like hers and also delightful.    More onion…less onion…..still wonderful.  Extra balsamic vinegar…..scrumptuous!   I couldn’t mess this up!  No matter how I changed up the ingredients, this caponata was good enough to eat as soup! I could have called her to ask specific amounts, but why?  There’s nothing you can do to these fabulous ingredients, that won’t produce a flavorful, mouth-watering caponata!  Marianna knows that, and so do I!  Our grandmothers and mothers never relied on a cookbook.  They relied on their taste buds and the aroma.

So I’m going to challenge you to experiment a bit with this recipe.  I’ll give you the recipe that comes the closest to Marianna’s, and will suggest some of the inadvertent changes that I made as well.  I’ll give you the amounts that I finally decided came the closest to Marianna’s.   But I hope you’ll let your imagination run a little wild.  I know that Marianna would want you to do so, and so would I.  We were raised to cook the Italian way.  Maybe the first time you make it, you’ll want to follow our “suggestions,” but the next time (and believe me there will be a next time…it’s sooo good!) why not try doing something differently.  I guarantee you that you’ll not be disappointed!


2 lbs eggplant or  4 cups, cubed ( you can peel the eggplant or not)

2 red bell peppers, diced

1 small onion, diced, about 2/3 cup

1 28 ounce can of Italian crushed plum tomatoes

2 TBSP balsamic vinegar

4 TBSP olive oil….you will probably need to add more if you peel the eggplant

salt and pepper to taste

  1.  Heat the oil in a pan.  Saute the onion and bell pepper until cooked, about 6-8 minutes.
  2. Remove the onions and pepper and add the eggplant to the pan, adding more oil if needed.   Saute until softened, about 10 to 12 minutes.
  3. Add the onion/pepper mixture back to the pan.  Add the tomatoes and simmer for about 25 minutes.  Season with salt and pepper.
  4. Add the balsamic vinegar and serve, unless you’re like me and attack the pan with a spoon first.
  5. It’s wonderful served with Italian bread or crostini. Marianna's ingredientsmarianna choppedmarianna saute 1marianna saute 3mrianna saute eggplant1marianna saute cookedmarianna's caponata hersmarianna plated 1**



Gail’s Cheesecake

cheesecake baked***

“The best cheesecake ever!”

Make this cheesecake recipe, and I can just about guarantee you that this is the comment you will enthusiastically receive, over and over by everyone who has even a single bite.  I’m not bragging.  It’s not my recipe.  I just want you to try this particular recipe and compare.

This recipe for cheesecake belongs to Gail, who was someone very special to my mom.  Gail was my mom’s hairdresser for the past 25 plus years. The last 7 years of my mom’s life, Gail came to the house every Saturday evening, after working all day at the salon, and cut, colored and set my mom’s hair.  This was a very important ritual for my mom, and she waited with anticipation for Gail’s arrival every single Saturday.

Along with being a talented (and very kind) hair stylist,  Gail was a magnificent baker.   She’d bake all December…..cookies, pies, and her famous cheesecake.    The Saturday before Christmas,  Gail would bring my mom a huge tin of her homemade Christmas cookies and this deliciously rich cheesecake.   We waited for this delivery the way children wait for Santa!  No matter how full we were on Christmas Eve (even after the Feast of the Seven Fishes),  we would bring out Gail’s cheesecake, if only for a taste of this velvety, creamy, decadently rich dessert.

Of course, being the recipe collectors that we are, we asked Gail for the recipe years ago.  However, there was no need to make it, as we were certain she’d bring this to us year after year.  Also, cheesecake tended to intimidate me.  This year I knew I had to step up to the plate (no pun intended), as this beautiful Saturday ritual is no more.  So I gave it a go and was delighted at how easy it is to make.   I was so proud of it!  To hear my grandchildren say, “this is the best cheesecake ever!” just filled my heart.    And of course……there were the memories!   Those beautiful, beautiful memories.


9 inch springform pan


1 cup graham cracker crumbs

1/4 cup melted butter

3 TBSP sugar

1 tsp. cinnamon


2 cups sugar

4   8 ounce packages of cream cheese

6 eggs

2 tsp. vanilla

2 pints sour cream

  1.  Preheat oven to 350 degrees.
  2. Mix ingredients for crust.  Press on bottom of greased springform pan.
  3. Cream sugar and cream cheese.  Add eggs one at a time, beating well after each egg.
  4. Add vanilla
  5. Mix in sour cream, combining well.
  6. Pour into pan.
  7. Place cheesecake in pan of water about 1/2 inch up the side of pan.
  8. Bake approximately 1 hour, 15 minutes.
  9. Shut off oven and leave cheesecake in the oven for one hour.

cheesecake ingredientsIMG_0124IMG_0129IMG_0134cheesecake pan readycheesecake baked pancheeseake closeup**?cheesecake plated *?cheesecake baked***






























Mom’s Fried Artichoke Hearts

fried artichokes plated

Fried artichoke hearts are one of those dishes that I used to make only for special occasions. Why?  I’m not sure.  It’s simple enough to make, and I LOVE them!  Yet, I’d never think of making them on, let’s say, an average Tuesday night.  In my mind, they’re for dinner guests only or special occasions.

Perhaps it is my memory of these delectable morsels always showing up on a holiday table.  My mom always made these for Christmas Day dinner and Easter dinner. You could also count on them being served for a special Sunday dinner with family.    They were indeed “a treat” and considered “for special occasions only.”   I have followed this tradition……until now.

Once I realized how easy they are to make, and how much I miss them during the year, I’ve started to make them regularly.  However, at this time of year, I especially desire them, as I can see a beautiful plate of artichokes sitting on our Christmas table year after year, throughout my childhood, right into adulthood.  Somehow, fried artichoke hearts mean “Christmas” to me.

Perhaps this year, you’ll be looking for something different to add to your Christmas Day feast.  May I suggest you give this recipe a try?   You can make them ahead, and then just warm them up in the oven before serving,  I especially love them the next day (if there are leftovers), nice and warm, with some shavings of parmigiano cheese on top, with maybe a squeeze of lemon.  It’s one of my favorite lunches.

Most recipes for fried artichokes use bread crumbs, but my mother always used seasoned flour.  I’m sure this was how her mother made them.  While I sometimes switch out the flour for breadcrumbs, when it’s the Holidays, I always follow my mom’s recipe.  To me, this is the special dish that I remember.

Happy Holidays!


2  9 ounce packages of frozen artichoke hearts (you can also use canned, not marinated)

2 cups flour

1 TBSP sea salt

1/2 tsp ground black pepper

4 eggs

1/4 cup grated pecorino romano cheese

olive oil for frying

  1.  Defrost artichoke hearts, if using frozen.
  2.  Beat the eggs with whisk and add the cheese.  Beat again.
  3. Combine the flour, salt and pepper in another dish.
  4. Heat the oil in a large fry pan.
  5. Dip a few hearts at a time into the egg, then flour, coating well.
  6. Gently place in the oil, turning occasionally until golden brown.
  7. Using a slotted spoon, remove from the oil and place on paper towels to drain.
  8. Once drained, place in a pyrex or any dish that can go in the oven.
  9. Before serving, heat in a 400 degree oven for 10 minutes.
  10. Nice to serve with lemon wedges on the side.fried artichokes packagefried artichokes canfried artichokes ingredientsfried artichokes in eggfried artichokes in flourfried artichokes in flour2fried artichokes fryingfried artichokes draining2fried artichokes plated ***fried artichokes plated