Cooking Show Recipes

September 2018 - Fall Baking

September 2018 - Fall Baking

Pumpkin Whoopie Pies Yield:  Approx. 8 medium whoopie pies (or 2 dozen mini) Ingredients: 3 c. all-purpose flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. ground ginger 2 c. packed light brown sugar 1 c. vegetable oil 2 c. pumpkin puree (roasted & mashed fresh* or use canned puree) 2 large eggs 1 tsp. vanilla extract Preheat the oven to 350.  In a medium bowl combine the flour, salt, baking powder, baking soda, cinnamon, and ginger.  Blend well and set aside.  In another large bowl use a hand mixer (or whisk)...

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July 2018 - You Say Tomato.....

July 2018 - You Say Tomato.....

  Pasta with Fresh Heirloom Tomato Sauce & Fresh Mozzarella Yield:  6 servings Ingredients: 2 lb. heirlooms tomatoes (mixed varieties, colors, shapes) ½ c. + 2 Tbl. good-quality extra-virgin olive oil 3 cloves garlic, very thinly sliced ½ c. lightly packed chopped fresh basil leaves, plus extra for garnish 1 tsp. kosher salt ½ tsp. cracked black pepper 1 lb. cavatappi pasta ½ lb. (8 oz.) fresh mozzarella, at room temperature (can also use burratta cheese) Core and cut the tomatoes into wedges or large chunks depending on the size of the tomatoes.  Grape and cherry tomatoes can be halved.  Place the...

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May 2018 - Farmhouse Favorites

May 2018 - Farmhouse Favorites

Spring Vegetable Carbonara Yield: 4-5 main course servings Ingredients: 2-3 slices thick-cut smoked bacon (approx. ¼ lb.), diced ¾ c. heavy cream 1 whole egg 2 egg yolks Cracked black pepper to taste 1 lb. penne pasta (or any favorite) 1 bunch (3/4 lb.) fresh asparagus, trimmed and sliced into 1” pieces (cut thick stalks in half lengthwise for quicker cooking) 1 c. shelled fresh peas (or frozen) 1 ½ c. (about 1/3 lb.) grated sharp cheese (such as Asiago, Parmesan, or Romano) 1 bunch chopped fresh chives Bring a large pot of salted water to a boil.  Add the bacon to...

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March 2018 - Spring Brunch

March 2018 - Spring Brunch

Spring Vegetable & Feta Frittata Yield:  8 servings Ingredients: 3-4 Tbl. olive oil ½ bunch asparagus (about ½ lb.) 10 large farm eggs 1/3 c. heavy cream, half & half, or whole milk 2 Tbl. chopped fresh herbs (such as basil, dill, chives, tarragon) ½ tsp. kosher salt plus more to taste ¼ tsp. cracked black pepper plus more to taste 2 c. packed baby spinach (or chopped kale, chard, mustard greens, arugula) ¾ c. cheese, diced/crumbled/or dollops (can use firm cheeses such as fontina, cheddar, Havarti, swiss or soft cheeses such as goat cheese, feta, marscapone, ricotta) 2 Tbl. grated...

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January 2018 - Winter Kitchen

January 2018 - Winter Kitchen

Sausage, Fennel, & White Bean Minestrone Yield: 6 servings Ingredients: 3 Tbl. Extra virgin olive oil Kosher salt, cracked black pepper to taste 1lb. bulk sweet Italian sausage (or links squished out of casings) 1 lb. bulk hot Italian sausage (or links out of casings) 1 large bulb fresh fennel, thinly sliced ½ tsp. fennel seed 1 sm. onion, chopped 1 carrot, diced small 3 cloves garlic, minced ½ tsp. each dried oregano & basil 6-7 c. chicken stock One 28 oz. can whole peeled tomatoes with liquid, crushed with hands One 15 oz. can cannellini beans, drained & rinsed...

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