Apple Pie

Ingredients:

Pastry for 2 crusts
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Ricotta Gnocchi

Easy Ricotta Gnocchi
Serves 8

One large 2lb. container whole-milk ricotta
One small 15oz. container part skim ricotta
2 large egg
1/2 cup finely grated Parmesan or pecorino cheese
1/2 teaspoon salt
1-2 cup flour
flour to roll dough in

Set a strainer line with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.)

In a large bowl, mix the strained ricotta, egg, cheese, and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes.

Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for another 15 minutes.

Before shaping, put a large pot of water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your work space.

Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.

Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb.

Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough.

Add 1 tablespoon of salt to the water and half of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining.

Repeat with second batch of gnocchi.

Toss the gnocchi with sauce and serve immediately.

Chocolate Lava Cakes

Two words. Paula Dean.  This is probably one of my favorite recipes she has and is definitely my go to dessert or any/all occasions!  Everyone loves chocolate cake, so why not make everyone their own little cake of gooey goodness.  This dessert is great because you can make up the batter ahead of time and keep in ramekins in the fridge.  Once dinner is being served.  Take out the tray of ramekins from the fridge and preheat the oven.  Once everyone is done with dinner, hit the coffee and pop in this delicious chocolaty treat.  

This recipe will make 4 large cakes 5 oz. ramekins or 6 small cakes.  I doubled the recipe for 8.

Ingredients

• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 tablespoons (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners' sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons orange liqueur ( I DO NOT add the orange liqueur!)

Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. If the top does not look firm, give it another minute or two.  The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.  Top with a sprinkle of powdered sugar.  ENJOY :)  

Prosciutto Green Beans

If you are looking to spruce up your green bean side dish, this will have you going back for seconds!  Crispy green beans with salty prosciutto.  Need I say more?!

Serves 8


1  large family bag of fresh cut and cleaned Wegmans green beans, or about 5-6 cups fresh green beans.
1 pre cut package of fresh chopped prosciutto (I. Love. Wegmans.) About 1/2 cup chopped prosciutto.
Olive oil
Fresh cracked pepper
Sea salt


In a skillet, saute prosciutto until almost crispy.  Put aside in a dish while you cook green beans.  Saute green beans in the same pan.  It will pick up the flavor of the prosciutto. Yum.  Add fresh pepper and sea salt.  Cook until heated through, but still crispy.  Place in a serving bowl.  Top with crispy prosciutto bits.  Serve immediately!  ENJOY :)

Potato-Fennel Gratin

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Y.U.M.  Creamy, cheesy and a definite comfort food!  Here is another great way to use fennel!

Ingredients

• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Mustard-Herb Crusted Pork Tenderloin

Dinner parties are always so much fun, but you don't want to spend the entire time in the kitchen.  This is an easy meal that you will not need to tend to the entire time and that comes out juicy and delicious!  I paired this meal with the potato fennel gratin and green beans.  It was a delicious combination!  Don't forget to end this meal with chocolate lava cake!


Serves 8


3 1-1.5lb Pork tenderloins

4 Tb whole grain dijon mustard
2 Tb parsley
4 minced garlic cloves
1 Tb. fennel seeds
1 tsp. thyme
pepper 
kosher salt
1-2 Tb olive oil


Mix all ingredients, except for the salt in a large freezer bag.  Place pork in bag.  Mix around and make sure the pork is covered in the herbs and mustard marinade.  Add more ingredients if needed.  Marinate overnight.  


Pre-heat oven to 350 degrees.  Before placing in oven, sprinkle kosher salt on pork.  Bake for 50-55 minutes.  Let rest for 10 minutes.  I also baked for garlic heads in olive oil that was not only used as a garnish for the pork, but is great to spread the soft garlic cloves on fresh bread.  Enjoy :)