Author: vanva

I am a writer, mother, teacher, traveler and am unreasonably competitive at trivia and card games.
Italian

Pastina (Italian Penicillin)

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Pastina is a classic recipe for when you are feeling sick or cold. It is ideal for older people or children, as well, because it is easy to digest. It isn’t meant to be fancy or heavily seasoned. Instead, rely on the simple flavors to comfort you. It feels silly to add the recipe here because it is so simple, but I have had a few people ask me for the recipe. The beauty is that it is ready to eat in ten minutes with ingredients you usually have on hand:)

You will need:

  • 2 cups chicken broth (bone broth preferred)
  • pinch of salt
  • 3/4 to one cup of pastina (or very small pasta like orzo)
  • 1 tbsp butter
  • 1/4 grated Parmigiano Reggiano

Steps:

  • Bring the broth and salt to a rolling boil.
  • Add the pastina and cook for 8 minutes. Most of the liquid should be absorbed. I stir constantly because it tends to stick to the bottom as it absorbs.
  • Once the pastina is cooked, stir in the butter and the freshly grated parmesan cheese. Make sure the parmesan is good quality. Sometimes, if I feel fancy I might put a scrunch of black pepper.
  • Sprinkle some extra grated parmesan on top, and enjoy.
Cabernet Franc: Traversa
Great Wine Deals

Cabernet Franc: Traversa

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I tried Traversa from my local wine shop for $14.99 and what an excellent bottle of wine it was. If you like a full bodied Syrah or Malbec, you will truly enjoy this cab franc from Uruguay.

This was my first time trying wine from that country, but given that it is so close to Argentina, I can imagine they produce some very interesting reds. This bottle did not disappoint. It was very full bodied, notes of rich cherry, with a very smooth finish. Perfect for a cool winter night and it tastes far more expensive than it was. It is also available online for $17.95 vintagecellar.com.

Simple and Nostalgic Apple Squares
Baking · Dessert

Simple and Nostalgic Apple Squares

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This is a very simple recipe that my mother used to make for us. I am quite sure she got it from Betty Crocker or some other 70’s icon of baking. What is important is that of all the desserts we ever ate this was my favorite. As I have written before, we didn’t eat a lot of sweets or have dessert frequently. I suppose that is why I loved this one so much. My mom generally made it during the fall in the afternoon, so it would be waiting for us when we got off the bus from school. Because it was always a surprise and also because of the thrill of something sweet in the middle of the day, I was filled with joy when I would walk through the home and smell the aroma. It made me feel very loved, and to this day, it transports me back to a simpler time. I associate it with fall, corduroy, bell-bottoms, leaves, and chilly nights.

Some people top these with a cinnamon-sugar crumble or a glaze, but I prefer to serve them the way my mom did-with a simple dusting of vanilla-infused powdered sugar.

I make it for my children the same way – always for after school and never with advance notice. But I am not sure if they love it as much as I do.

You will need:

  • 1cup, all purpose flour
  • 1tsp baking powder
  • 1⁄4 tsp salt
  • 1tsp cinnamon
  • 1 pinch nutmeg
  • 1⁄4 cup melted unsalted butter
  • 1⁄2 brown sugar, packed
  • 1⁄2 cup white sugar
  • 1 large egg
  • 2 tsp vanilla
  • 2 small apples, peeled and chopped

Steps:

  1. set oven to 350 degrees and grease a 9 x 9-inch baking dish with butter or shortening.
  2. In a bowl mix together flour, baking powder, salt, cinnamon & nutmeg.
  3. In a large bowl mix together melted butter with 1/2 cup brown sugar and 1/2 cup white sugar, egg and vanilla until smooth and well combined.
  4. Blend in the flour mixture and mix until just combined. Gently stir in chopped apples.
  5. Spread the mixture into prepared baking dish. Bake for 25-30 minutes or until it tests done.
  6. Cool in the pan, then cut into squares and dust with powdered sugar.
Cookbook Review: Gateau the Suprising Simplicity of French Cakes
Cookbooks

Cookbook Review: Gateau the Suprising Simplicity of French Cakes

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My mom gave me Gateau: the Suprising Simplicity of French Cakes by Aleksandra Crapanzano because the concept is basic, easy French cake recipes. I had been looking for easy to memorize, basic cake recipes and this was perfect. The author writes about how many French people have a few on-hand recipes memorized that they can whip up in a moment’s notice or add innovations or build upon. I would give this book five stars.

Organization – The book is organized according to: simple classics, citrus cakes, regional cakes, chocolate, layer, holiday and recipes that are more complex. She also has a separate section for sauces, soak sauces and ganaches. I have to say that I love the way she organized her book and found her recipes very easy to follow and understand.

Readability –the book is easy to follow, but more importantly, well-written. I enjoyed her introduction and explanations thoroughly. She also includes sections on terms and ingredients that are very thorough, yet well-explained for a novice cook.

Recipes – the recipes we tried were delicious, and yes – easy. Here are the ones that we cooked. I can tell you that the Bittersweet Chocolate Espresso Cake will now be a staple in our house.

  • Lemon Thyme Yogurt Cake
  • Orange Blossom Honey Cake
  • Bittersweet Chocolate Espresso Cake

Fresh Strawberry Cream Cake
Baking · Dessert

Fresh Strawberry Cream Cake

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This cake is a source of joy in the summertime. It is fresh, light, airy and delicious. We make it towards the end of spring and during the summer as long as strawberries are fresh and in season. It remains a classic summer favorite in our house. It is essentially a simple cake with fresh whipped cream and strawberries and it tastes like summer. Be sure to keep the cake cook in the refrigerator to preserve the whipped cream and eat it the same day. I cannot imagine that you have leftovers, but it is definitely best eaten fresh.

Ingredients

Cake Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk

Filling and Topping Ingredients:

  • 1 pound strawberries, hulled and thinly sliced
  • 1/2 cup sugar
  • 1 1/2 cups heavy cream

Directions

  • Step 1 – Preheat oven to 350 degrees. Butter and flour the bottom of a 8 inch cake pan and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Step 2– Using an electric mixer on high speed, cream butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  • Step 3 – Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
  • Step 4 – To make the filling : In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
  • Step 5 – To make the topping – Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form.
  • Step 6 – Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Dark Chocolate & Orange Biscotti
Baking · Dessert · Italian

Dark Chocolate & Orange Biscotti

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Here is an alternate to the classic Almond Biscotti that is sweet and decadent. Before the purists chase me down, I know this isn’t canon, but it is great regardless. The brown sugar makes this texture a bit softer than a classic almond biscotti. If you do not have Grand Marnier, feel free to substitute with a dash of orange juice.

Time: 3 hours (including chilling & cooling). Actual assembly time is around 30 minutes.

Yield: 3 dozen

You will need:

  • 1 cup brown sugar
  • 2 3/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup slivered almonds, unsalted & lightly toasted
  • 2 tbs  orange zest (two small oranges or 1 large)
  • 1 stick of unsalted butter, melted
  • 3 large eggs
  •  3 tbs Grand Marnier
  • 1 tsp vanilla extract
  • Dark Chocolate chips (Milk chocolate is also fine)

Step one:

  • Preheat oven to 350 degrees.
  • Layer almonds on a sheet pan and toast for 3-5 minutes. Check the almonds every minute to ensure they do not become overcooked – the color should be very light brown. Cool.

Step two:

  • Blend melted butter, sugar, Grand Marnier, and vanilla extract in a large bowl.
  • Add eggs.
  • Stir in flour, baking powder, and salt until just combined.
  • Stir in almonds.

Step three:

Chill the dough for 30 minutes to ensure that it is easier to work with.

Step four:

  • Wet your hands (this makes shaping easier) and halve the chilled dough and form 2 loaves on an ungreased large baking sheet.
  • Bake until pale golden, about 30 minutes.
  • Allow the loaves to cool for five minutes on the baking sheet.
  • Remove the loaves (I use a pizza spatula) and cool on a wire rack for and additional 15 minutes.
  • Cut the loaves with a serrated bread knife.

Step five:

  • Place biscotti (cut-side down) on a clean baking sheet and bake another 15-20 minutes. The color should be light golden.
  • Cool the biscotti on a wire rack.

Step six:

  • Melt chocolate chips and either drizzle over the cooled cookies or press cookies on one side into the chocolate.
  • Cool and refrigerate to set. Store in an airtight container when done.
Homemade Limoncello Recipe: Easy Steps & Tips
Italian · Mediterranean

Homemade Limoncello Recipe: Easy Steps & Tips

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Limoncello is a delicious way to end a big meal. Meant to be drunk in very small quantities after your meal, it supposedly settles your stomach, but that of course is up for debate. It makes a wonderful holiday present and is very simple to make. The trick is being attentive enough to swirl you peels for 20 days and using alcohol with as high a content as possible. In the United States, this would most likely be grain alcohol. Using this means the limoncello won’t freeze when you store it. But for those of you who can’t get grain alcohol, use vodka instead. It will be slightly less potent and will freeze when you store it. Just set it out on the counter for a half and hour before you plan to consume it. Always be sure to store limoncello in the freezer, because it is best consumed very, very cold.

For limoncello, you will need 10 organic lemons and grain alcohol (ex: everclear). Having several large mason jars is also a must, as well as some santized bottles to pour the mixture into.

Ingredients:

  1. 10 organic lemons, cleaned
  2. One liter of grain alcohol or vodka
  3. 1 Mason jar, sanitized
  4. 3-4 santized bottles for storage
  5. Sugar (3 and 1/2 cups) or Honey (1 and 1/2 cups)

Steps:

  • Clean your lemons to make sure your peels don’t have any additivies or dirt.
  • Next, Peel your lemons with a peeler being careful to avoid getting too much of the white on the rind.
  • Place the lemon peels in a mason jar. Cover the lemon peels in the alcohol leaving a little room at the top. Store the lemon peels in a cool, dark place, such as a cupboard. Shake or swirl the peels every day for 20 days and put the jar back in the cupboard.
  • After 20 days, boil 6 cups of water in a large sauce pot. Add 3 and 1/2 cups of sugar (or 1 and 1/2 cups of honey).
  • After the water cools, strain the mason jar above the pan so that the liquid is added to the sugar water, but the peels are strained. You can add a little water to the rinds to get the rest of the alcohol out. I push them down with a wooden spoon to get every drop.
  • Add your limoncello to sanitized bottles. Leave a little room at the top, especially if using vodka because it will freeze and expand.
  • Store in the freezer.
  • Enjoy!

Homemade Flatbread: Easy Prep, Endless Options
Baking · Italian · Mediterranean

Homemade Flatbread: Easy Prep, Endless Options

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I love making these and the best part about these is that you don’t have to knead it. These are incredibly versatile – you can use it as a pizza base, or add vegetables to make it Catalan style or Roman flatbread. You can make it as a base for antipasti or pesto-prosciutto. I have used these several ways: to make individual pizzas for children, or to make my own inventions. I usually whip these up on a Friday night after school and work for a very low effort-delicious alternative to pizza. I would let the children each have their own flatbread to decorate as they wish. These are also a savvy appetizer item for company. The recipe is rather simple, and there are endless ways to showcase ingredients.

Prep: 10 minutes

Time to Rise: 45-60 minutes

You will need:

  • 2 cups all-purpose flour
  • 1 package active dry yeast
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1 Tbs olive oil
  • 2/3 cup warm water

Steps:

Coat a medium bowl with olive oil. Combine flour, yeast, sugar and salt. Add olive oil and water until dough forms.

Shape into a smooth ball and roll around to coat it in oil. Cover bowl with plastic wrap and let it rise in a warm place for 45-60 minutes until double in size.

Preheat oven to 450 degrees. Lightly grease a baking sheet with olive oil or spray and sprinkly with cornmeal. On a lightly floured surface, roll and strech dough until it is your desired size. Transfer dough to the baking sheet and lightly brush with olive oil. Bake 12- 15 minutes until golden brown.

Top with desired toppings and serve.

Easy Flatbread Ideas:

  • Roman style – olive oil, arugula, fresh grated parmesan cheese, dash of salt
  • Basalmic glaze & goat cheese – caramelized onions, basalmic glaze, goat cheese
  • Baba Ghanoush – baba ganoush, cherry tomatoes, toasted hazelnuts, fresh mint
  • Tomato Antipasti – sun-dried tomato pesto, tomato slices, prosciutto, arugula, basalmic vinaigrette, provolone cheese
  • Greek style – olive oil, feta, mint, tomatoes, black olives
Italian

Creamy Roasted Tomato & Garlic Pasta

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Lately, I have been flagging recipes I like from Instagram and saving them to try later. I have been especially interested in weeknight meals rather than a Sunday show stopper. This sauce was definitely easy and worth the time. You could make it vegetarian or add some sausage or chicken to it, rather easily. I chose to slice up some Sundried tomato chicken sausage in a pan and add it to the pasta for a simple, fast meal. Here, you let the oven do all of the work, which frees you up to put together the rest of the ingredients. The roasting in the oven paired with fresh basil created a lot of flavor in a short amount of time. This recipe has been replicated over several sites. The only difference here is the addition of a little red pepper to balance the sweetness of the ricotta and roasted tomatoes. This took under 30 minutes to put together and was very easy.

You will need:

  • 1 lb of roma or campari tomatoes, quartered
  • 1 head of garlic with the root end sliced off
  • Olive oil, as needed (several glugs)
  • salt & pepper to taste
  • 1/2 tsp of red pepper flakes (optional)
  • 6-7 leaves of fresh basil
  • 1/4 cup of ricotta
  • Pasta of your choice- spaghetti, bucatini, busiati or penne

Steps:

  • Preheat oven to 375
  • Put tomatoes and garlic in a pyrex or casserole dish. Add salt, pepper and red pepper. Roast for 15 minutes.
  • While tomatoes are roasting, begin to boil pot of water for your pasta. Add salt to the pasta water.
  • When tomatoes are finished, add them to a blender. Squeeze garlic from the bulb, and and add that as well. Add basil and ricotta and blend until smooth.
  • Add the tomato sauce to a sauce pan over medium-low heat.
  • When pasta is finished (al dente), strain and add it to the sauce pan to finish off.
  • Work in reserve pasta water and some cheese (parmesan or romano) until creamy. Serve and enjoy.