Tiramisu Parfaits

Who doesn't love tiramisu?? The flavor is great but getting it out of the pan is not. Problem solved!

Tiramisu Parfaits

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a tall parfait glass, breaking them in half if necessary in order to fit the bottom.
Spread some of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Continue until you have used all ladyfingers and mascarpone mix.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings or dust with cocoa powder.

Tuna Tapanade

I don't have a big repertoire of appetizers. When someone asks me to bring one I always want to bring something beyond crudités. This dip looks like a lot of work but it was fast, easy and delicious!

Tuna Tapenade
Adapted from Barefoot Contessa How Easy is That?

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Serve on toasted slices of French bread or with crackers.

Pasta with Creamy Pimenton Sauce

This is one of my favorite quick dinners. Its easy to make and always hits the spot. The flavor of the pimenton (smoked paprika) is delicious and special. I found it at Whole Foods and also use it on fish, chicken, and roasted veggies.

Shrimp Pasta with Creamy Pimenton Sauce
Adapted from Martha Stewart

2 pints cherry or grape tomatoes (12 ounces)
4 thyme sprigs
2 tablespoons extra-virgin olive oil
1 zucchini, sliced 1/4 inch thick (2 cups)
3 garlic cloves, halved
Coarse salt
1 pound shell pasta
1 pound medium shrimp, peeled and deveined
1/3 cup heavy cream
1/8 teaspoon pimenton
1/8 teaspoon red-pepper flakes

Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/2 cup cooking liquid.

Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about 3 minutes. Add cream, pimenton, red-pepper flakes, and roasted-tomato mixture. Bring to a simmer. Toss in pasta and reserved cooking liquid.

Light Chicken and Biscuits

When its cold and rainy and you want to cozy up with warm dinner - make this. I made my own biscuits (for the first time - so easy) but you can use any biscuit, premade or not.

Light Chicken and Biscuits

Coarse salt and ground pepper
2 teaspoons vegetable oil
3/4 cup low-fat (1 percent) milk
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1/4 teaspoon dried thyme
1 1/2 pounds cooked boneless, skinless chicken breasts, cut into 1-inch pieces

In a 5-quart Dutch oven or large heavy pot, heat oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.

Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes.

Serve chicken stew with biscuits.

Biscuits
From King Arthur Flour

2 1/4 cups (9 ounces) King Arthur White Whole Wheat Flour
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/4 ounces) buttermilk powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup (4 ounces) grated Parmesan or cheddar cheese, plus extra for topping
1 cup (4 ounces) chopped walnuts
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried, optional
1 large egg
1 cup (8 ounces) milk, plus extra for topping

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, buttermilk powder, baking powder, baking soda, and salt in a large mixing bowl. Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the cheese, nuts, and rosemary.

Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.

Turn the dough out onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.

Pat the dough about 1" thick. Use a 2" biscuit cutter to cut it into rounds. Pat the scraps together, and cut additional biscuits. Transfer the biscuits to the prepared pan. Brush the tops with milk, and sprinkle with a bit of grated cheese.

Bake the biscuits for 14 to 16 minutes, until they're golden. Remove from the oven and serve warm.

Light Chicken Enchiladas

This dinner always satisfies my Mexican craving! And no guilt!

Lighter Chicken Enchiladas
Adapted from Martha Stewart

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Tomato and Zucchini Pie

I saw this on the Today show and had to have it. It was soooooooooo good and so so easy.

Tomato and Zucchini Pie
Adapted from Martha Stewart

For the crust:
1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk, for egg wash
1/4 to 1/2 cup ice water
1 tablespoon heavy cream, for egg wash for the filling

For the filling:
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 small zucchini, halved lengthwise and cut crosswise into 1/2 inch-thick half-moons
1 1/2 pounds cherry tomatoes
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella balls)
or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
Coarse salt and freshly ground peppe

Make the crust:
Pulse flour, cheese, salt and butter in a food processor until mixture
resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in 1/4 cup ice water, and
pulse until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more
water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or
freeze until firm, about 30 minutes.

Make the filling:
Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring
occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until
light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.

Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil and
flour into shallot-zucchini mixture. Season with salt and pepper.

On a lightly floured surface, roll out dough to a 13-inch round, about 1/4-inch thick. Make
seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate.
Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough,
slightly overlapping. Refrigerate until dough is firm, about 30 minutes.

Preheat oven to 375 degrees F.
Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly.

Serve warm.

Roasted Shrimp Pasta Salad

On Sundays I am always looking for something I can make for weekday lunches. I made this for this week and so far so good. The recipe makes a lot - the perfect amount for a party. Next time I will half the recipe.

Roasted Shrimp Pasta Salad
Adapted from the Barefoot Contessa

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound feta cheese, large diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.