Tiramisu is that lovely Italian dessert made with ladyfinger cookies soaked in coffee and liqueur, then piled with a creamy filling and finished with a cocoa powder dusting.  The word “tiramisu” means pick-me-up, and this delicate dessert most likely earned its name from the espresso jolt in every bite. 

There are numerous authentic Italian recipes for tiramisu, but most use raw eggs in the filling.  For an unbaked dessert that only requires refrigeration, I prefer a recipe with thoroughly cooked eggs so that we can enjoy it with no salmonella worries.  In my recipe below I substituted creamy cooked vanilla custard with whipped cream in place of the raw eggs.  You wouldn’t be able to tell the difference from the real thing.  The different flavors and textures are great. 

You can use any of your favorite liqueurs to soak the ladyfingers with the coffee.  I prefer the strong almond flavor of Amaretto and like it better than rum.  Another good choice is Frangelico—the hazelnut liqueur.  It’s somewhat milder in flavor but very appropriate with the cream. 

Try my version of this favorite Italian recipe, and see if you don’t agree that it’s every bit as good as what you’d order in an Italian restaurant here or even in Italy.  It’s very easy and the results are quite impressive. 

This recipe uses six egg yolks.  You can save the egg whites to bake some very easy and delicious meringue cookies.  I posted a recipe for Chocolate Meringues in April of last year and you might want to take a look at it too. 

Tiramisu

2 packages lady finger cookies (Savoiardi in Italian grocers)

6 egg yolks

¾ C granulated sugar

1 pinch salt

1/3 C milk

1 pound mascarpone cheese

1 C freshly brewed espresso coffee

6 T light rum (or other liqueur)

1-1/4 C heavy cream

1 t vanilla extract

2 T unsweetened cocoa powder 

In a medium saucepan, whisk together the egg yolks, sugar and salt until well blended.  Add the milk and cook over medium heat, stirring constantly until mixture boils.  Cook gently for one minute.  Remove from heat and cool. 

Whisk the mascarpone cheese into the cooled custard.  Whip the cream until quite stiff and add the vanilla.  In a small bowl, combine the espresso and liqueur.  Split half of the ladyfingers lengthwise and dip into the coffee mixture.  Soak them as you go along. 

Now you’re ready to assemble the dessert.  Arrange the soaked cookies on the bottom of a 9 x 13 inch baking dish.  Spread half the custard over the cookies.  Spread half the cream over the custard layer. 

Repeat with a second layer of soaked cookies, the custard and then the cream.  Put the cocoa powder in a small sieve and sprinkle evenly over the top.  Refrigerate at least 4 hours until set.  To serve cut into squares and top with a sprig of fresh mint. 

Enjoy!

©Pauline Boren 2012

Any questions or comments?  Contact me at conservativecook@gmail.com. 

I love orange peel beef, but have been disappointed with how it’s prepared in some Chinese restaurants here.  It’s often a plate of heavily battered beef with a thin starchy sauce, and more of a disappointment than a satisfying meal.

I wanted a very authentic recipe—one more like what we had a few years ago in China.  The beef slices were in a dark spicy and orangey sauce bursting with flavor.  I can still remember how rich and delicious it was with jasmine rice. 

After checking various sources, I learned that a variety of ingredients could go into the dish.  However, orange zest and juice take the top.  After working out some proportions I came up with my own recipe—and it’s a winner!  Now when I want some orange peel beef I make it. 

This recipe is very easy and you can find everything you need in the Asian aisle of your supermarket.  I used the same recipe with beef and chicken and both were delicious.  If you don’t like lots of heat, add only half tablespoon of the Chinese chili sauce. 

Try this recipe and you won’t be disappointed.  The above photo has beef, and the one at the bottom is with chicken.  And the cooking process is exactly the same for both.   

Orange Peel Beef (or Chicken)

Marinade:

1 pound top sirloin steak, sliced (or chicken)

4 T soy sauce

4 T cornstarch

2 T canola oil (for cooking the meat)

Sauce:

2 T dry sherry wine

2 T hoisin sauce

2 T honey

1 T Chinese chili sauce

2 T soy sauce

1 T minced garlic

2 T minced fresh ginger

¼ C freshly squeezed orange juice

Zest of one fresh orange

3 scallions, finely sliced

2 T toasted sesame seeds (for topping)

Remove any fat from the meat and slice into thin strips.  Combine 4 tablespoons soy sauce with the cornstarch in a resealable plastic bag.  Add the meat and seal the bag.  Work it around until the sauce touches all the meat.  Refrigerate at least a few hours before cooking.

In a small bowl combine all of the sauce ingredients.  Cover with plastic wrap and refrigerate.

To toast the sesame seeds, heat a small skillet and add the seeds.  Stir continuously until they are a light golden brown.  Cool.    

When you’re ready to cook the dish, heat a large skillet and add 2 tablespoons canola oil.  Over medium heat, add the meat and the soy sauce mixture.  Sauté a couple of minutes.  Pour in the sauce mixture, stir well to combine and simmer about 5 more minutes until the meat is cooked and the sauce has thickened. 

Plate with some jasmine rice and top with toasted sesame seeds.

Enjoy!

©Pauline Boren 2012

Any questions or comments?  Contact me at conservativecook@gmail.com. 

Coconut is a great ingredient in many dishes.  I especially love using it in cookie recipes.  It’s a very flexible ingredient and pairs well with any kind of nuts or chocolate, and in this recipe, oatmeal.  Aside from their toasty flavor, the cookies also have a great chewy texture. 

For this recipe you can use either two or three egg whites without altering the measurement of the other ingredients.  You’ll get about five or six more cookies with each additional egg white. 

Sometimes I substitute Splenda for the sugar, but any type of sweetener would work as well.  If you use unsweetened coconut you can increase the sugar to one cup if you like them on the sweeter side.  When using nuts, a half-cup chopped is enough for the volume of the eggs.  And if you want to add some chocolate or butterscotch chips, use four egg whites to allow for the weight of the chips. 

Serve them alone, or alongside a scoop of chocolate or vanilla ice cream.  And for a delicious topping on puddings, crumble a couple of cookies and sprinkle on top. 

Coconut Oatmeal Macaroons 

2 or 3 egg whites

¾ C sugar (or other sweetener)

1 C whole oats

2 C sweetened shredded coconut

¼ t vanilla or coconut extract 

Preheat oven to 350º

Cover two baking sheets with parchment paper 

Beat the egg whites until soft peaks form.  Gradually add in the extract and sugar.  Fold in the coconut and oatmeal and stir until thoroughly combined.  Here add the nuts or chocolate chips if using. 

Drop by tablespoon (or teaspoon for smaller cookies) on the prepared baking sheets. 

Bake 10 minutes.  Switch the baking sheets between the top and middle of the oven and continue baking 2 more minutes. 

Remove from oven and cool on the baking sheet for 10 minutes.  When thoroughly cooled, store in tightly sealed container.  For chewier cookies, store in a sealed container while still warm. 

Enjoy!

©Pauline Boren 2012

Any questions or comments?  Contact me at conservativecook@gmail.com.

When you’re in the mood for something different, try a delicious quiche.  It’s not only a brunch food, but also good for breakfast or dinner.  Easy to assemble, no crust to mess with and simple ingredients.  In fact, you probably already have them in your refrigerator. 

I found a similar recipe a couple of years ago.  It called for one crust, different ingredients and several more steps.  I wanted to make it easier and lighter so I poured the filling directly into the pie dish, and using my secret method, it turned out perfectly with no sticking.  Crusts add calories and time, and my recipe is a lot better. 

If you prefer, go ahead and substitute ham or sausage for the meat and just about any cooked vegetable for the broccoli.  I happen to like broccoli, but have made it with spinach and it’s just as tasty.  In fact, once I used sausage with spinach and pepper jack cheese.  Now that one was spicy and delicious!  

Because this recipe has no crust it’s a little thinner than most.  So if you want it fuller, beat in 5 eggs instead of 3. 

This is so easy even a child could bake one.  Let me show you how it comes together.  

BACON AND BROCCOLI QUICHE

1 T olive oil

½ C onion, chopped (or four scallions)

¾ C cooked and chopped broccoli

5 strips bacon, chopped

3 eggs, well beaten

½ C grated cheese

¼ t salt

1/8 t ground black pepper

¼ t red pepper flakes (optional)

¼ C grated cheese for topping

1 T chopped parsley for top (optional)

Paprika for sprinkling on top (optional)

Preheat oven to 425º

Prepare a 9” glass baking dish by rubbing it generously with butter and sprinkled with breadcrumbs to prevent sticking. 

Place the bacon on a metal baking sheet and cook about 12 minutes.  Drain thoroughly on a paper towel. 

Reduce oven temperature to 350º 

Break the broccoli into small florets and microwave with one-quarter cup water on full power 3 or 4 minutes.   It will still be crisp, and will finish cooking in the quiche.  

While the bacon and broccoli are cooking, heat the oil and cook the onion until soft.  Remove from heat to cool. 

Beat the eggs until fluffy, and add the cheese, milk and seasonings. Combine the bacon, broccoli and onion and spread out in the bottom of the prepared dish.  Pour the egg mixture over the top.  Sprinkle the top with cheese, parsley and paprika. 

Bake on center rack of oven 30 minutes until the eggs have set.  Allow to cool for 10 minutes before serving. 

Enjoy! 

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com.

I know that you red-sauce pizza lovers out there will scoff at this one, but it’s really quite delicious.  And, if you’ve ever enjoyed a prosciutto and fig pizza you’ll know exactly what I’m talking about. 

There is a very nice little pizza bistro nearby that specializes in designer pizzas.  We love figs, so the prosciutto and fig choice looked interesting.  At first glance we thought it might be too sweet for a dinner pizza, but after the first bite we were sold.  The salty prosciutto together with the cheese perfectly balances the sweetness of the figs. 

This summer our fig trees are full of fruit and there’s plenty of room for experimenting on new recipes.  Figs are great for appetizers, breakfast, fruit salads, and jams and now even in a pizza.  Of course, you must be a fig lover to enjoy them.  It’s an acquired taste, but once you get it, I know you’ll be a happier person!  

My pizza recipe makes four generous crusts.  I usually make up two and freeze the others for a later use.  When I found one from my last batch in the freezer it was time to get started on my own designer prosciutto and fig pizza.  

The ingredients are simple.  Olive oil, prosciutto, figs and cheese are all you need for this one.  After a quick assembly and short baking time your pizza is ready.  To complete the meal, toss a mixed green salad with a simple vinaigrette, and fancy it up with a few shavings of Parmigiano Reggiano on top.  

If you’re pressed for time at dinner, assemble the pizza in the morning, cover it with plastic wrap and refrigerate.  When you get hungry, bake it fresh and serve it hot.   

Prosciutto and Fig Pizza

One ball of pizza dough

10 - 12 thin slices Parma prosciutto (or other imported brand)

6 fresh ripe figs, peeled and mashed

2 T honey

1 C fresh mozzarella cheese, shredded

2 T extra virgin olive oil 

Preheat oven to 500º

Use middle rack of oven

This recipe is for a thin-crust pizza, and bakes up very quickly. 

A perforated pizza pan woks best as it allows the crust to brown evenly on the bottom.  However, any metal baking sheet works well.  Spread one tablespoon oil on the pan and you’re ready to begin. 

Roll out the dough to about 12 inches to form a thin crust.  Peel and chop the figs and mash them together with the honey.  Shred the cheese and set out the prosciutto.  Room-temperature ingredients will speed up the baking time. 

Brush the prepared dough with a little olive oil.  Spread the fig mixture over the top.  Sprinkle with half the cheese.  Arrange the prosciutto slices on next (as shown in photo).  Sprinkle the remaining cheese over the top. 

Bake 10 or 15 minutes in hot oven.  Keep an eye on the pizza.  In a hot 500º oven it doesn’t take long to overbake or even burn.  Check for readiness by lifting one edge of the crust.  It’s ready when the bottom surface is lightly browned. 

Remove from oven and allow to rest a couple minutes.  Plate the salad, pour a beverage and dinner is ready. 

Enjoy!

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com.

Gnudi is the Italian word for naked.  So simply stated, gnudi means naked—ravioli that is.  It’s the filling sitting naked and alone in a delicious bath of tangy sauce.  And just think of it—no pasta means fewer carbs and that translates to fewer calories!   

My recipe involves several steps, and while it may appear to be a bit challenging, after you make it once you’ll see just how simple it is.  And after one taste you’ll want to make it again. 

There are many versions of this recipe and some are quite complicated.  I streamlined the process and am proud to give you my finished product.  Any novice cook can follow it and turn out a beautiful and delicious dinner. 

Before you begin to cook—and so you won’t forget anything—measure each ingredient and place it on your counter.  Now you’re ready to start. 

GNUDI 

For the filling:

1-1/2 C fresh soft ricotta cheese (home made or deli)

1 C frozen chopped C & W spinach (defrosted and drained)

1/4 C freshly grated Parmigiano Reggiano cheese

2 T all-purpose flour, sifted

1 large egg

Salt and pepper to taste 

¾ C Progresso plain bread crumbs (for rolling before baking)   

Thaw and drain the spinach.  Heat 1T olive oil in a skillet; add 1 clove minced garlic and spinach.  Sauté a couple of minutes.  Leave it in the pan and set aside to cool. 

In a large bowl, stir together the filling ingredients:  cheese, flour, egg, ricotta, prepared spinach and seasonings.  The filling will be a bit sticky to handle.  Oil your hands and gently form it into golf-size balls.  Use either an ice cream scooper or large spoon for uniformity in size.  Gently roll each ball in the bread crumbs until evenly coated and place on a flat plate.  Set aside. 

For the sauce:

2 cloves garlic, finely sliced

2 T extra virgin olive oil

1-28oz can Cento brand (or Italian imported) minced tomatoes

3 T fresh basil, chopped

¼ t salt

¼ freshly ground black pepper

¼ C freshly grated Parmigiano Reggiano cheese for topping

A few sprigs of fresh basil or parsley for topping 

In a large skillet sauté the garlic in the oil.  Add the tomatoes, basil and seasonings.  Stir well, simmer a couple of minutes and remove from heat. 

Now you’re ready to assemble the dish.  Preheat oven to 350º 

Rub a little olive oil on the bottom of a large ovenproof baking dish.  Pour some sauce on the bottom of the dish and spread it out.  Arrange the gnudi in the sauce, spacing about 3” apart to prevent crowding.  Spoon the rest of the sauce over to cover.  Sprinkle with grated cheese.   Cover with foil and bake 30 minutes.  Remove foil and bake 5 more minutes until the cheese topping has melted. 

Remove from oven.  Add a sprig of parsley on each for color.  Let it rest for five minutes and plate for serving.  A green salad and some crusty bread for sopping up the sauce is all you need. 

And if you’re feeling ambitious, and for a proper finale to your Italian dinner, why not serve a tiramisu for dessert?  If you don’t have a recipe, I’ll share mine in another article. 

Enjoy! 

©Pauline Boren 2010

Any questions or comments?  Contact me at conservativecook@gmail.com.

I’m not much of a candy maker.  Now don’t get me wrong—it’s not because I don’t love just about every kind.  While most candies are loaded with sugars and not very healthful I prefer to spend my kitchen cooking time on real food and occasionally baking. 

I have a few delicious candy recipes too but only get them out around the holidays or if I’m making a special gift.  Homemade candies or cookies are a very welcome hostess gift that does take a little time to make but is always so much appreciated. 

I really like the recipes I’m sharing with you today because they use little sugar in proportion to the nuts.  The first one with almonds is very crunchy, while the walnut recipe—a simple take-off on the original—is both crunchy and chewy.  Both are also very easy and you can even let your imagination go and use your favorite nut or dried fruit. 

For my recipes you’ll need unsalted roasted nuts.  If you’ve never done it, it’s very easy to freshly roast nuts and the flavor makes a huge difference in all recipes.  Simply spread room-temperature nuts on a cookie sheet and roast in a preheated 350º oven for 8 to 10 minutes depending on the size of the nut.  Cool completely before using whole or chopping for recipes. 

Candied Almonds

1-1/4 C whole almonds, roasted

½ C granulated sugar

2 T unsalted butter

2 pinches of salt

½ t vanilla extract

1 light shake of cinnamon

Prepare a cookie sheet with aluminum foil.  Spread with some vegetable oil to prevent sticking. 

Combine sugar, butter, salt, vanilla and cinnamon in heavy skillet over medium heat.  Stir constantly until sugar is golden brown.  This takes 10 or 15 minutes. 

Remove from heat and add the almonds.  Stir well to coat the nuts.  Spread out on the prepared pan.  Cool completely and break into pieces. 

Candied Walnuts and Raisins

1-1/4 C whole walnuts (roasted)

½ C golden raisins

½ C granulated sugar

2 T butter

2 pinches of salt

½ t vanilla extract

¼ t cinnamon

Prepare a cookie sheet with aluminum foil and spread some vegetable oil to prevent sticking. 

In a heavy skillet over medium heat combine sugar, butter, salt, vanilla and cinnamon.  Stir constantly until sugar is completely melted and golden brown.  This takes 10 or 15 minutes. 

Remove pan from heat and add walnuts and raisins.  Stir well to coat everything and spread out on the prepared pan.  Cool completely and break into pieces. 

Store the recipes separately in sealed plastic containers to retain freshness.

Enjoy!

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com. 

My recipe today is a take-off on a popper recipe and except for the cooking process everything else is my own. 

I used pasilla peppers—those large dark green beauties that have few seeds and only a hint of natural heat.  And for the filling I bought spicy pork sausage, onions, scallions, corn and cheese.  The sausage already had plenty of heat so I only needed salt and pepper for the seasoning.

Had I used plain ground meat, I might have added Adobo, Sriracha or Tabasco sauce, or maybe some canned green chiles or fresh jalapeno slices for flavor and bite.  We love spicy and I had many options.  When choosing a seasoning remember that a small amount—like one or two teaspoons—adds flavor.  But if you’re looking for lots of flavor and also some heat, then add more like one or two tablespoons or even more to suit your taste.

The preparation took minutes.  I could have refrigerated all the ingredients and assembled and baked the peppers later, but was anxious to see and taste the finished product that I baked them as soon as they were filled. 

It was close to dinnertime and I saved out a few for our meal and refrigerated the rest.  Heating them back up took a couple of minutes on low power in the microwave and they were ready to serve.  Wow, what a success!  We enjoyed them with a mixed salad and a few corn chips.  This recipe is one I will be making again for us, and even for guests.

Like most of my recipes, you can vary the ingredients.  For the peppers, there are several suitable varieties, and the different combinations of meat, vegetables, cheeses and seasonings are fun to select and try. 

The size of pasillas is perfect for a light lunch or dinner.  If you can’t find pasillas in your market, you could substitute green, red or yellow bell peppers.  They would also hold more filling and make more of a full meal, but you’ll need to double the filling recipe and add plenty of seasoning.  The larger peppers are a bit bland on their own.  

Stuffed Pasilla Peppers

4 fresh pasilla peppers, sliced in half and seeded

8 oz. fresh pork sausage (I used the spicy style)

½ Spanish onion, chopped

4 scallions, minced

1 C fresh corn kernels (canned or frozen would be okay)

1 C grated cheddar cheese, for filling

Salt and pepper to taste

½ C grated cheddar cheese, for topping

Preheat oven to 350º

In a heavy skillet, brown the sausage and drain while saving some of the grease in the pan.  Place the sausage in a bowl and set aside.  Using the same pan sauté the onion and scallions until soft.  Add the corn to warm it up.

Add the vegetables to the sausage and stir.  Add the cheese and lightly toss to blend while taking care not to mash up the cheese. 

Stuff each pepper with the filling and top with the extra cheese.  Loosely cover with foil.

On the center oven rack, bake 20 minutes covered.  Remove the foil and bake an additional 5 minutes until the cheese topping melts.

Serve with a salad and a few corn chips, rice or beans.

Enjoy!

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com.

Attention all chocolate lovers, and everyone else who likes cookies.  These little chocolate meringues will melt in your mouth and satisfy your chocolate craving. 

I made a batch of these awhile back and they were such a big hit I had to repeat the recipe today.  There may be many meringue cookie recipes out there, but try and find one that’s this delicious and low in calories.  Only 20 calories each means you can munch on three or four before feeling guilty; however, once you start it will be difficult to stop.  And to make the experience even richer, pour yourself a glass of cold milk and indulge. 

If you like to bake, you probably already have the few ingredients in your pantry--eggs, sugar, cocoa and chocolate chips.  It’s the combination and process that makes them so good.  The chips are soft while the outer cookie shell is crisp.  Even if you’re a novice in the kitchen you can have fun making this recipe.  See how easy it is to whip up a successful batch. 

Chocolate Meringues

2 large egg whites

½ C sugar

½ t vanilla extract

½ t almond extract

3 T unsweetened cocoa powder

1/8 t salt

½ C bittersweet chocolate chips 

(Note:  If you prefer you can use only the almond extract or vice versa.  Also, if you happen to be out of chips and have a chocolate bar or squares on hand, smash them up and use them.  This recipe is very flexible.) 

Preheat oven to 250º and line two baking sheets with parchment paper or aluminum foil. 

Begin by beating the egg whites in your mixer until stiff.  Gradually add in sugar.  Then add the flavorings.  Reduce the speed and add in the cocoa powder and salt.  Stop the mixer, scrape the sides and gently fold in the chocolate chips. 

On the prepared sheets, drop by teaspoon spacing one inch apart.  Bake 1 hour. 

Here’s the important step:  After the first hour, turn off the heat but leave the cookies in the oven two more hours.  Remove and cool completely. 

Now taste one, two or even three of the cookies you made.  Store what’s left in an airtight cookie jar. 

Enjoy!

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com. 

Shrimp is that versatile little crustacean that fits beautifully into many recipes—and in this case, the appetizer. 

I particularly like this one because it reminds me of Sunday dinners at Mom and Dad’s.  Of course, Mom used everything fresh—from the shrimp down to the garlic.  Her fresh garden celery and parsley had no flavor equal.  I grow some parsley in my herb garden too, and for us this appetizer still rings of a Santa Barbara Sunday. 

Sometimes Mom substituted crab and we all liked it that way too.  You can also make it with canned salmon, but my favorite is still with shrimp. 

Mix this up in the morning of the day you use it so the flavors have a chance to blend.  Of course, the number of garlic cloves is optional, but to achieve the maximum flavor at least one finely minced clove is essential.  And if you’re concerned about the essence garlic leaves on your breath, simply munch on a sprig of fresh parsley to freshen things up.  Add several sprigs to your platter so everyone can have some.  Parsley is full of chlorophyll and nature’s breath mint.  Note:  If you absolutely don’t care for garlic, then go find another recipe because this one isn’t for you. 

Serve alongside bread toasts or water crackers.  Your guests will enjoy it every time, and if there’s any left over have it for lunch between two slices of bread the next day.  And don’t forget the extra parsley for your breath! 

The measurements don’t have to be precise—but together they are all very necessary. 

Shrimp Appetizer

1 or 1½ lb shrimp, fresh or frozen—freshly steamed

2 stalks celery, chopped

¼ C fresh parsley, chopped

1 or 2 small cloves fresh garlic, finely minced

Dressing: 

½ C mayonnaise

2 T red wine vinegar

½ t sugar

Salt and freshly ground pepper to taste

If using fresh shrimp, bring water to a rapid boil and add shrimp.  Toss gently with tongs until just pink.  Drain and set aside.  (Shrimp become rubbery if overcooked.)  Cut shrimp into half-inch pieces.  

Stir together the dressing ingredients.  In a medium-size bowl combine the shrimp with the celery, parsley and garlic.  Pour the dressing over the top, stir well to combine and season to taste with salt and freshly ground pepper.  Transfer the salad to a serving bowl and garnish with fresh parsley.  That’s all there is to it!  Cover the bowl with plastic wrap and chill at least two hours before serving. 

At serving time, arrange a platter or fancy plate with crackers or bread toasts and place the shrimp bowl in the center.  Place a few appetizer plates and small forks around the platter.  Set out your glasses, cocktail napkins and you’re ready for your guests.  Open the champagne or wine, relax and wait for the doorbell to ring. 

Enjoy! 

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com.