PEACH=BOURBON UPSIDE-DOWN BUNDT CAKE
INGREDIENTS
1 3/4 Cups butter, softened, divided
2 cups firmly packed light brown sugar, divided
4 peaches, peeled and cut into 4 slices
1 (8oz) package of cream cheese, softened
1 1/2 cups granulated sugar
6 large eggs
1 1/2 teaspoon vanilla extract, divided
3 cups of all-purpose flour
1/2 teaspoon salt
1/4 cup (2 oz.) bourbon
1 cup powdered sugar
1 to 2 tablespoons milk
DIRECTIONS
STEP 1
Preheat oven to 325 degrees. Melt 1/4 cup of the butter in a small saucepan over medium heat, stir in 1/2 cup of brown sugar. Cook whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into 15 cup (10 1/2 inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.
STEP 2
Beat cream cheese and remaining 1 1/2 cup butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1 1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of the vanilla.
STEP 3
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with spatula.
STEP4
Bake in preheated oven 1 hour and 25minutes until a long wooden toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire frack until pan is cool enough to handle but still warm, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.
STEP 5
in a small bowl, stir together powdered sugar, remaining 1/2 teaspoon vanilla, and 1 tablespoon of milk, 1 teaspoon at a time, if needed to reach desired consistency. Drizzle over cooled cake.
THANK YOU LISA CASSAR FOR THE GREAT RECIPE
BETTE'S CHERRY CHEESE CAKE
CRUST
1 3/4 cups graham cracker crumbs
1/4 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 cup unsalted butter or margarine, melted
FILLING
3 eggs
1/4 teaspoon salt
1 pound cream cheese, at room temperature
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups sour cream
1 1/2 cups fresh cherries, pitted and cut in half
Preheat the oven to 375*F
In a bowl, mix together all the crust ingredients, then press mixture on the bottom and sides of an 8 or 9-inch springform pan.
In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla, and almond extract until smooth. Blend in the sour cream. Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean.
Top with cherries, then chill for 3 hours, and ENJOY
MAMA LOUISE'S ESCAROLE AND BEANS
LOUISE'S ESCAROLE "N" BEANS
MOM'S BEST
Ingredients
- 2 heads escarole
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 2 cans Cannellini beans
- 1/2 teaspoon hot red crushed pepper
- Salt & pepper to taste
Preparing
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
PETER JR'S GUACAMOLE DIP
GUACAMOLE RECIPE
3 Avocados, peeled & mashed
Juice of 1 lime
½ - red onion, peeled & diced
2 teaspoons – fresh Cilantro, minced
1 Plum tomato, seeded & diced
Pinch of garlic powder
Salt & pepper to taste
Pinch of Cumin, (optional)
In a large bowl, add all of the above ingredients and mix together. If you are not serving it right away, you can put into the refrigerator.
Please Note:
To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view
bETTE'S BAKED CRUSTY-CRUMB ASPARAGUS
Bette’s Baked Crusty-Crumb Asparagus
Ingredients:
18–24 asparagus spears
6 tablespoons butter
1 small yellow onion, chopped
3 cloves garlic, chopped
2 tablespoons Italian parsley, chopped
Pinch of tarragon
2 cups bread crumbs
Instructions:
Preheat oven to 350 degrees. Gently place asparagus spears into a skillet of boiling water and blanch. Drain the asparagus and place it in a buttered shallow baking pan. In a skillet, melt the butter and sauté the onion, garlic, parsley, and tarragon. Add the bread crumbs and mix well. Spoon the bread crumb mixture over the asparagus, cover the pan with foil, and bake for 10-15 minutes. Remove the foil and bake at 400 degrees for an additional 5 minutes to achieve a crusty top. Enjoy!
WORLDFLATS BEET, GOAT CHEESE AND BABY ARUGULA SALAD
worldFLATS Beet, Goat Cheese and Arugula Salad
15 oz. Baby Arugula
1 cup Red Beets - cooked & diced
1 cup Crumbled Goat Cheese
2/3 cup Dried Cranberries
½ cup Walnuts – toasted & roughly chopped
Lemon Basil Vinaigrette
2/3 c. Olive oil
1/3 c. Lemon juice
1 Tbsp Fresh Basil
1 Tbsp Agave nectar
¼ tsp Black pepper
Blend fresh basil, lemon juice, agave & black pepper in a blender. Stop and scrape the sides. As
the blender is running on high, slowly drizzle the olive oil into the mixture so that it emulsifies.
Combine all the fresh ingredients in a larger bowl and toss with approximately ½ cup of Lemon
Basil Vinaigrette.
Toss and serve
.
Serves 4 or more if a side dish.
BETTE'S BROCCOLI SALAD
SALAD INGREDIENTS
2 HEADS BROCCOLI, CUT INTO SMALL PIECES
1/2 CUP GOLDEN RAISINS OR DICED CRANBERRIES
1/2 SMALL ONION, RED OR WHITE DICED
1/2 POUND BACON, COOKED AND CRUMBLED
3/4 CUP OF CASHEW NUTS
DRESSING INGREDIENTS
1-1/4 CUPS MAYONNAISE
3-4 TABLESPOONS RED WINE OR BALSAMIC VINEGAR
1/3 CUP SUGAR
PREPARING
IN A LARGE BOWL, MIX TOGETHER ALL THE SALAD INGREDIENTS.
IN A SMALL BOWL , WHISK TOGETHER THE DRESSING INGREDIENTS,
THEN STIR INTO THE SALAD UNTIL WELL MIXED.
CHILL AND SERVE.
GABBY'S PESTO
GABBY'S PESTO SAUCE
1 Bunch fresh Italian parsley. washed and stems removed
3 Bunches fresh basil, leaves only
1 head garlic, peeled and separated into cloves
1/2 cup olive oil
8 ounces cream cheese
1 teaspoon salt
1 teaspoon freshly grown black pepper
1/3 cup of grated Parmesan cheese
Chop the parsley, basil and garlic in a food processor fitted with the
metal blade, With the motor running, slowly add the olive oil to make
a smooth paste, about 30 seconds. Transfer the mixture into a small bowl
and set aside.
Place the cream cheese, salt ,pepper, and Parmesan in the food processor
and pulse 3 or 4 times to blend. Add 4 to 5 tablespoons of the herb-garlic
mixture and process for 2 minutes. The sauce can be thinned with a little
olive oil if necessary. Place the remaining mixture into a sealed container,
which can be frozen or refrigerated for future use.
Toss with cooked Pasta
IACHETTI'S ROAST EGGPLANT FLATBREAD
Roast Eggplant Flatbread
Serves 1
1 each Eggplant cut in half
¼ cup chic peas( canned and drained)
1 each 6 oz pizza dough
¼cup flour for dusting dough
6 Tsp avocado oil
1 ea clove roasted garlic
2 Tsp lemon juice
8 oz Caramelized onion Jack cheese (or your favorite soft cheese)
1 OZ red onion cooked or pickled
2 oz baby arugula
baby tomatoes sliced in half for garnish
1/2 tsp crushed red pepper flakes
Method-
Pre heat oven to 450 degrees –Split eggplant in half and roast on lightly oiled sheet
pan for 30 minutes or until soft- Cool and peel eggplant- In food processor , puree
eggplant meat until soft-Add chic peas, oil and lemon juice- Puree until smooth
Season with salt and pepper-Reserve
Roll out pizza dough on floured surface –Once flat, spread eggplant mixture over the
crust-
Place red onion, half tomatoes and cheese-Bake in 450 degree oven for 15-20
minutes
Take out-
In bowl combine the arugula ,oil, lemon juice and salt
Place the arugula mixture on top of the flatbread-
Season with red pepper flakes
Cut into slices and ENJOY/ Happy Mothers Day
BETTE'S sTUFFED ARTICHOKES
BETTE'S STUFFED ARTICHOKES
Artichokes
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Preparing
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top
. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper.
Add the melted butter, water and oil and mix well.
If needed, add more water or oil to make stuffing very moist
Turn the artichokes upside down and press firmly to spread the leaves
. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.
Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves
. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes
bette's eggplant parmesian
3 LARGE EGGPLANTS
3 EGGS
3/4 CUP MILK
3 CUPS BREAD CRUMBS
1/2 CUP VEGETABLE OIL
PREPARED TOMATO SAUCE ( 5-6 CUPS)
1 LB MOZZARELLA CHEESE. SHREDDED
1/2 CUP PARMESAN CHEESE
SALT TO TASTE
PREHEAT OVEN TO 350 F
PEEL EGGPLANT AND SLICE INTO 1/8 INCH THICK.
DIP THE SLICES INTO THE EGG AND MILK MIXTURE, THEN INTO THE BREAD CRUMBS.
IN A LARGE SKILLET, HEAT OIL UNTIL VERY HOT, ADD BREADED EGGPLANTAND FRY ON BOTH SIDES UNTIL GOLDEN BROWN.
DRAIN ON PAPER TOWLS.
IN A LARGE BAKING PAN COVER BOTTOM OF PAN WITH TOMATO SAUCE.
THEN FOLLOW WITH A LAYER OF EGGPLANT SLICES, MOZZARELLA CHEESE, AND PARMASAN CHEESE.
REPEAT THE LAYERS ENDING WITH TOMATO SAUCE.
TOP WITH MOZZARELLA AND PARMESAN CHEESE.
BAKE FOR APPROXIMATELY 25 MINUTES.
ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!
DR BOB'S IRON SKILLET EGGPLANT
Chef Bob’s Iron Skillet Eggplant Bucatini Amatriciana with Mushrooms
Dr. Robert Doidge
Yield: 6-8 hungry people
8oz Pancetta
1 medium red onion (chopped)
1 cup shitake mushrooms
1 cup button mushrooms
1 cup oyster mushrooms
1/2 cup dry white wine
Put pancetta in skillet and brown in pan and remove, cook red onion and cook mushrooms in pan with
pinch red pepper flakes to taste -some like it hot! and after cooked remove and deglaze with dry white
wine. Add marinara to this base (whatever your favorite one is!). I make my own with San Marzano
tomatoes, oil and garlic sautéed lightly and simmer for 15-20 minutes.
Cut ends off eggplant and peel every other row (skin adds fiber and texture) slice and put on rack and
salt for 25 minutes and wipe salt off and press down with cloth towel to remove excess water.
Canola Oil
EVO Olive Oil
Seasoned Panko Breadcrumbs
4 Eggs & water = egg wash
All-purpose flour
5 Large eggplants (I like to mix purple and white-whatever is available at your local green grocer)
Heat Canola oil and EVO olive oil in frying pan
Eggs wash -4 eggs and splash of cold water
Panko breadcrumbs (seasoned)
Take eggplant slice, dip in flour, egg wash and then press seasoned Panko breadcrumbs onto eggplant
(make sure they are coated evenly and well).
Fry eggplant slices until golden brown
Let settle on paper towels in layers to drain any excess oil
In a large Iron skillet – coat pan with thin film of oil and light layer of sauce followed by freshly grated
parmesan cheese to give pseudo crust , layer the eggplant followed by sauce, parmesan and mozzarella –
either grated or thin slices if using fresh mozzarella, continue to do another layer with same 3
ingredients.
Put in oven at 375 degrees for approximately 20 minutes or until cheese is bubbly!
Serve to friends and family with loaf of fresh Italian bread and good wine, good music and laughter!
IACHETTI'S AMERICAN BRICK OVEN KITCHEN GLEN ROCK N.J.
Iachetti’s Kitchen
John Iachetti
Owner and Chef
Roast Cauliflower and Verry Veggie Flatbread- serves one
For this recipe you can use pizza dough or pizza shells
1 ea. 6 ounce pizza doughs- floured and rolled out to ¼ thickness
or 1 ea - 8 inch pizza shell-(store bought)
¼ . Head Cauliflower (-hard and white)-Un wrapped-
2 oz. olive oil
1 oz Italian parsley-chopped
1 oz garlic- chopped fine
1 ea whole lemon( cut in half, pitted) squeeze juice and reserve
Pinch salt and black pepper
2 oz- roasted cauliflower
2 oz –pizza sauce- use tomato sauce as well
1oz- broccoli raab- sautéed until soft (can also use spinach )
1 oz- artichokes- quartered – seasoned touch salt and pepper
1 oz- carrots-diced - sautéed until soft
5 ea pear or cherry tomatoes- cut in half
2 oz- Fresh Mozzarella- cut into 3 slices-approximately 1/8 inch thick
Method
Pre heat oven to 450 degrees for 15 minutes-LEAVE OVEN ON-
Olive Oil Slurry
In small bowl combine Olive oil, parsley, garlic, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients
On baking sheet place cauliflower head up- Brush cauliflower generously with olive oil marinade- Once covered place in preheated oven for about 30-40 minutes or until cauliflower is brown and soft- Remove and Cool- Once cool – Remove core and break cauliflower apart –RESERVE REMAINING OLIVE OIL SLURRY
Flatbread
Place pizza crust on pizza paddle or on pizza pan-
Spread pizza sauce evenly on crust-
Simply place Broccoli Raab, carrots and artichokes around flatbread shell
Next place Roasted cauliflower throughout the shell covering other vegetables
Add mozzarella - Finish the flatbread with the sliced tomatoes
Place in 450 degree oven for 10-12 minutes until crust is crispy and cheese melts
Remove flatbread and place on cutting board- Brush flatbreads crust with olive oil slurry
Let cool for 2-3 minutes -With pizza cutter or sharp knife cut flatbread into 8 even pieces and ENJOY!!
IACHETTi's oven charred broccolini
Oven Charred Broccolini
Serves 4
4 bunches broccoli-(washed, stems trimmed )
6 T avocado oil
1 ea clove roasted garlic
12 ea pear or cherry tomatoes
1 cup muscat grapes -cut in ½ ( or your seedless favorite grape)
2 T lemon juice
8 oz Fresh Mozzarella(optional)
1/2 t crushed red pepper flakes
salt and pepper to taste
Method-
Pre heat oven to 450 degrees
In bowl combine half the avocado oil, lemon juice salt and pepper-
Add broccolini and mix well
On sheet pan evenly space broccolini being careful not to overlap- Roast for 12-15
minutes or until leaves caramelize
Remove from oven and arrange on platter
In bowl whisk remaining avocado oil and lemon juice .
Add grapes, tomatoes, garlic, salt and pepper-
Generously pour mixture over the broccolini. Season with salt and pepper-
Add the red pepper flakes-
Mix in Mozzarella- Let rest at room temperature for 20 minutes before serving
MAMA LOUISE'S ESCAROLE AND BEANS
MAMA LOUISE'S ESCAROLE "N" BEANS
MOM'S BEST
Ingredients
- 2 heads escarole
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 2 cans Cannellini beans
- 1/2 teaspoon hot red crushed pepper
- Salt & pepper to taste
Preparing
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
BETTE'S BROCCOLI RABE PIE
Ingredients
- 1/2 pound broccoli rabe
- 1 small onion, diced
- 3 garlic clove, diced
- 1/2 pound sausage, no casing
- pound ricotta cheese (whole milk)
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons grated cheese
- 1 egg
- 2 pie crusts for bottom and top
- 1 teaspoon salt
- 2 Tsp olive oil
Preparing
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
THANK YOU SCHEMBRI FAMILY FOR THIS RECIPE
GABBY'S MALFATTI'S
4 TO 6 SERVINGS
INGREDIENTS
1/2 cup (1 stick) butter
1 cup finely chopped onions
4 cups Swiss chard, cooked, drained, and chopped
2 pounds ground beef
1/4 cups grated Parmesan cheese
4 eggs
3/4 cup bread crumbs
1/2 cup flour
4 cups tomato sauce
PREPARING
Preheat oven to 350ᵒF.
In a skillet, melt the butter, add the onion, and sauté until lightly browned. In a largebowl, mix the sautéed onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, andbread crumbs. Take a small handful of the mixture and form into sausage like rollsabout 3 inches long.
Place some flour in a dish and roll each malfatti in flour until well coated. Bring a large saucepan half full of water to a boil. Place the malfatti's into the pan and boil until they float to the top, about 5 to 7 minutes. Remove them with a slotted spoon and drain.
Cover the bottom of the baking pan with tomato sauce and place the malfatti in the
pan in a single layer. Cover with sauce and sprinkle with the remaining Parmesan
cheese. Bake for approximately 20 to 30 minutes.