Skip to content

Salted Caramel Ice Cream – – a fall treat

The whipped cream folded into the dulce de leche creates a “cloud result” in the mouth when the ice cream is finished.  The saltiness is just perfectly paired with the sweetness of the caramel.  Everyone who tried this was asking for more!

Cloud-like consistency and beautiful flavor

Cloud-like consistency and beautiful flavor

Notes: If you are making the dulce de leche yourself (highly recommended!) rather than using store-bought, there will be a little attending necessary to the simmering can of condensed milk. When simmering the milk, I recommend keeping another large pot of simmering water going to keep adding to the pot. This will ensure the can is constantly submerged in the simmering water and the end-result will be consistent. In total, because of the simmering of the milk, you can expect total time to be a about 2 1/2 hours, plus 6 hours of freezing time.
Makes about 5 cups


  • 1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
  • 1/4 teaspoon Kosher salt
  • 2 cups very cold heavy cream

Special equipment:

A 9×5″ loaf pan


    1. If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/4 tsp. salt and let cool at least 10 minutes.
    2. If using store-bought dulce de leche, combine with salt in a large bowl.
    3. Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9×5″ loaf pan. Cover with plastic wrap, pressing the wrap lightly on top of the mixture to avoid open air space, and freeze until firm, about 6 hours.
    4. Sprinkle with additional salt before serving, if desired.
  1. Do Ahead
    1. Ice cream can be made 7 days ahead; cover and freeze in loaf pan.
Condensed milk lightly simmering away

Condensed milk lightly simmering away


The color of the condensed milk after it becomes “dulce de leche” caramel


Cream beaten to "stiff peaks" and beginning to fold it into the caramel

Cream beaten to “stiff peaks” and beginning to fold it into the caramel


Keeping the plastic wrap pressed against the surface while freezing

Adapted from a recipe by Epicurious

Fall Mexican Butternut Squash Empanadas

The flavors of the fresh produce make their way into this slightly spicy, and smoky empanada.  The flaky crust holds the delicious stuffed filling so nicely. Topped with the Mexican crema and crisp/slightly-tart green tomato salsa, this dish is a pleaser.



  • 6 Empanada Wrappers (store bought or can sometimes be purchased at Mexican restaurants)
  • 3 Cloves Garlic
  • 1 Butternut Squash
  • 1 Green Tomato
  • 1 Lime
  • 1 Yellow Onion
  • 1 Bunch Cilantro
  • 2 Ounces Monterey Jack Cheese
  • 1 Jalapeño Pepper
  • ¼ Cup Mexican Crema
  • 1 Tablespoon Mexican Spice blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano. Note: Make your own or use a store bought blend of your choosing
  • 3 Ounces Monterey Jack Cheese
  • ¼ Cup Crema



  1. Prepare the ingredients: Brown the squash: Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then small dice the squash. Peel and mince the garlic. Peel and small dice the onion. Grate the cheese. Core and small dice the tomato. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cilantro leaves and stems. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Immediately wash your hands and cutting board afterwards.
  2. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.
  3. To the pan, add the onion, garlic, spice blend and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add 2 tablespoons of water and cook, stirring occasionally, 30 seconds to 1 minute, or until the water has cooked off. Remove from heat. Season with salt and pepper to taste. Transfer to a bowl.
  4. Lightly oil a sheet pan. Fill a small bowl with water. Place the empanada wrappers on a work surface. Spoon 3 tablespoons of the filling into the center of each wrapper (you may have extra filling); top with some of the cheese. Using your fingers, working 1 at a time, lightly moisten the edges of the wrappers with water; fold in half over the filling. Firmly press down on the edges with a fork to crimp and seal completely. Transfer to the prepared sheet pan.
  5. Place the empanadas in the oven and bake, rotating the sheet pan halfway through, 16 to 20 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes before serving.
  6. While the empanadas bake, in a bowl, combine the crema, lime zest and the juice of 2 lime wedges; season with salt and pepper to taste. To make the salsa, in a separate bowl, combine the tomato, cilantro and the juice of the remaining lime wedges; toss to mix. Season with salt and pepper to taste. Divide the baked empanadas between 2 dishes; top with the salsa. Serve with the lime crema. Enjoy!


Soy & Vinegar Glazed Chicken

This recipe is so easy and yet the results reflect more effort… Never a bad thing!  The sauce is absolutely delicious. I served this most recently over Basmati rice to which I “yellowed” with a bit of turmeric. Just before serving, sweet peas were folded in for a brightness in color.



  • 1 tablespoon vegetable oil
  • 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated
  • 4 garlic cloves, pasted using a press or very finely chopped
  • 3/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup sugar


  1. In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Depending upon the size of your pan this may need to be done in batches. Transfer chicken to a plate.

  2. Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan along with any accumulated juices on the plate, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

  3. Optional serving suggestion is to accompany place chicken over rice then drizzle sauce; or serve with a side of sautéed greens, such as spinach, in garlic and oil.
Browning the chicken

Browning the chicken


Reducing the sauce

Reducing the sauce


Served over Basmati Rice with peas

Served over Basmati Rice with peas

Homemade Potato Gnocchi

If your family is Italian too, then you’ve experienced this dish. Possibly Nonna in the cucina (kitchen) working diligently to satisfy the family’s hunger for comforting food.  The word gnocchi in Italian means dumplings.

Gnocchi gently tossed with fresh pesto and finished with grated Parmesan and fresh basil leaves.

Gnocchi lightly tossed in homemade pesto and finished with a grating of Parmigiano and torn basil leaves.


  • 2 1/2 pounds russet potatoes (about 5 small)
  • Coarse Kosher salt
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten


  1. In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.

  2. Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.

  3. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

  4. Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.

  5. Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.

  6. Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

Note: as for sauce, pesto works nicely when you have good fresh basil around.  Also a very light simple marinara is satisfying. You can also consider a browned butter/sage sauce…mmmmmm

Portioning the dough and rolling into the "snake."

Portioning the dough and rolling into the “snake.”


Dough cut into individual gnocchi. Each dumpling rolled down the tines of a fork to create ridges.

Dough cut into individual gnocchi. Each dumpling rolled down the tines of a fork to create ridges.


Gnocchi simmering in salted water. When they float to the surface they are ready to be strained and plated/sauced.

Gnocchi simmering in salted water. When they float to the surface they are ready to be strained and plated/sauced.

An amazing farro salad… thank you Charlie Bird’s in SOHO

Charlie Bird’s, a restaurant in SOHO (New York City) makes a delicious salad. It was published in the NY Times. We tried it and found the idea of cooking the farro in vinegar to be incredibly good. It added so much depth to the salad experience.  The original recipe calls for 1/2 cup of chopped pistachio nuts; but we found that it needed more and increased the amount. This salad is particularly delicious if served while the farro is still warm.



  • 1 cup farro
  • 1 cup apple cider
  • 2 teaspoons kosher salt, more as needed
  • 2 bay leaves
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
  • Chopped pistachio nuts (3/4 cup)
  • 2 cups arugula leaves
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes
  • cup thinly sliced radish
  • Maldon or other flaky sea salt, for finishing


  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Farro boiling

Farro boiling

Adapted from NY Times article by Melissa Clark, December 16, 2013

No more dry chicken breasts? Yes… Poach them!

Tender, juicy, and ready for many uses

Tender, juicy, and ready for many uses


  • 1 1/2 pounds boneless/skinless chicken breasts
  • 3 cups (or more  if needed)
  • Black Peppercorns
  • Optional aromatics:  sliced lemon, carrot/celery, onion, thyme, rosemary, etc.

Bring Chicken Stock to a boil over high heat in a saucepan just large enough to hold 1 to 1 1/2 pounds boneless, skinless chicken breast halves in one layer; add the chicken breasts, making sure they are covered by the stock.

NOTE: I “flavor the stock” in many different ways. In this case, I added whole black peppercorns, slices of lemon, and sprigs of fresh thyme. Also, one could add aromatics such as slices of carrot and celery and an onion cut in half. Lots of ideas.

Simmer (NOT boil) them gently, uncovered, for 7 minutes. Remove the pan from the heat, cover it, and let it stand for 10 minutes. Remove 1 chicken breast to a plate and cut into the center to make sure the breast is cooked through. If it is, remove the remaining breasts to the plate. If it is not, return it to the saucepan, cover the pan, and simmer it for 2 minutes more, then remove the chicken to a clean plate and set it aside to cool.

Cool and refrigerate the stock for another use. Before using the stock again, just make sure you bring it to a full boil first then it is safe to use.


Ratatouille – – putting summer veggies to good use

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Ratatouille is popular among the entire Mediterranean coast as an easy summer dish. Ratatouille is eaten in so many different ways. Eat it in a bowl, warm or room-temperature, toss with a favorite pasta, or spread on crackers or crostini!


Vegetables cooked down and ready to serve



Eggplant diced into uniform size


chopped veggies

Great way to use up summer veggies


  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 1/2 cups small diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups medium diced eggplant, skin on
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup diced green bell peppers
  • 1 cup diced red bell peppers
  • 1 cup diced zucchini squash
  • 1 cup diced yellow squash
  • 1 1/2 cups peeled, seeded and chopped tomatoes
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper


Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Lemon Bars for summer

When lemons are at their best, make these “bars” – – they do not disappoint.




  • 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons coarse salt


  • 2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
  • 1/4 cup plus 1 tablespoon milk
  • 1/4 teaspoon coarse salt


  1. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.

  2. To make crust: In the bowl of a food processor, combine flour, confectioners’ sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don’t have a food processor, whisk together flour, confectioners’ sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.

  3. Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.

  4. Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.

  5. Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.

  6. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

Cherry Garcia Ice-Cream

cherry garcia








  • 1/4 cup shaved plain chocolate (we prefer Hershey’s Special Dark Chocolate candy bars)
  • 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk
1. Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

From Ben and Jerry’s Homemade Ice Cream and Dessert Book, by Ben Cohen and Jerry Greenfield, with Nancy J. Stevens.

Colorful Pepper Pizza











1 Pound Store-bought Plain Pizza Dough (Trader Joe’s has a nice one)

1 8-Ounce Can Tomato Sauce

3 Cloves Garlic

3 Ounces Multicolored Tinkerbell Peppers

1 Ear of Corn

1 Ounce Baby Kale (or arugula)

3 Ounces Fontina Cheese

2 Tablespoons Grated Parmesan Cheese

2 Teaspoons Red Wine Vinegar

¼ Teaspoon Crushed Red Pepper Flakes



Remove the dough from the refrigerator to bring to room temperature.

Preheat the oven to 475°F.

Wash and dry the fresh produce.

Peel and mince the garlic.

Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob.

Cut off and discard any rind from the Fontina cheese; small dice the cheese.

Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings.

Making the Sauce

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot.

Add the garlic; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until golden brown and fragrant.

Add the tomato sauce; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Remove from heat. Season with salt and pepper to taste.


The Dough

Lightly oil a sheet pan.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil.

Evenly spread the sauce onto the prepared dough, leaving a 1-inch border around the edges (you may have extra sauce).

Evenly top the sauce with the corn, Fontina cheese and peppers.

Sprinkle with half the Parmesan cheese; drizzle with olive oil and season with salt and pepper.

Bake 18 to 20 minutes, or until the cheese has melted and the crust is golden brown.

Remove from the oven and let stand for at least 2 minutes.

Just before serving, add the kale to the bowl of dressing. Toss to coat; season with salt and pepper to taste. Top the baked pizza with the dressed kale

Skip to toolbar