Meatballs in Buttery Marinara

 

If you haven't already figured out that I tend to skew more toward chaos and complexity (with regard to cooking & baking) than I do toward calm and simplicity, then today is the day for that revelation. On occasion, yet most recently, I have been reminded that there is much to be said for a simple, delicious meal. With the Thanksgiving holiday just weeks away (the epitome of chaos and complexity), there has never been a better time to make an uncomplicated, straightforward, scrumptious meal for your family and/or friends. And nothing could be more effortless, more enjoyable than a serving a platter of Meatballs in Buttery Marinara. Served with some garlic bread or a crusty loaf of bread and maybe a salad, this is an impressive, soul satisfying, hearty weeknight meal, an intimate dinner party worthy meal, or a date night meal. Yes, you can serve this over pasta, but why complicate things (who is writing this blogpost?). 

The most straightforward comment I can make about these Meatballs in Buttery Marinara is that they are CRAZY GOOD! Beautifully arranged on a large (white) platter, who amongst your family and friends wouldn't want to savor a plate of the most impeccable meatballs at your dinner table? 

When it comes to making meatballs, there can be very strong opinions on which ingredients to use as well as which is the best method to use to cook them. So, let's start with the ingredients. Some swear by using seasoned/unseasoned bread crumbs, others are staunch supporters of using stale cubed bread; some strongly believe meatballs should be made with a combination of ground beef (80/20) and Italian sausage, while others lean toward the ground beef, ground pork combination; some rely on dried herbs, while others use only freshly chopped ones; some use pre-grated cheese, while others are relentless in their belief that only freshly grated cheese (Parmigiano-Reggiano) will do; and last but not least, some add in ricotta to achieve a lighter, more tender textured meatball while others prefer a more traditional (yet equally scrumptious) denser meatball. At the end of the day, it's sometimes a matter of personal preference and taste. These meatballs use cubed stale Italian bread, ground beef (only 80/20) and ground pork, freshly chopped herbs, freshly grated Parmigiano-Reggiano cheese, and no ricotta. 

Just as there are variations in what goes into making a crazy good meatball, there are also differences in the method used to make them. Options range from frying them, to par baking them and finishing by simmering in a marinara sauce, to adding them raw into the marinara sauce, to fully baking them before adding to the marinara at the very end to enable them to absorb some of the flavor of the sauce. This recipe bakes the uniformed, golf-ball sized meatballs in a 350-degree (F) oven for 35-40 minutes or until they reach an internal temperature of 160 degrees (F) and then they are slowly simmered in the marinara sauce for at least 10-15 minutes. While the meatballs simmer their internal temperature will reach 165 degrees (F). Note: Meatballs with an internal temperature of less than 160 degrees (F) are not safe to eat.

Rather than use a marinara sauce this recipe calls for the use of a buttery marinara sauce. Adding butter to the marinara sauce creates a richer flavor, smoother, more velvety, silky texture, adds a glossier finish, and helps coat the meatballs beautifully. Adding butter to either a store-bought or homemade marinara is a flavor game changer and it is what sets this meatball recipe apart from all others. It's also what makes these meatballs even more luscious!

In full disclosure I used a store-bought sauce (for simplicity purposes) for this recipe, however, the flavor was not at all sacrificed as I used two high-quality marinara sauces (see notes). Remember this was all about creating an exceptional, outstanding, delicious, simple meal. 

Rather than making the Meatballs in Buttery Marinara your main course, you could serve them as an appetizer. And instead of serving them simply with garlic bread or a crusty loaf of bread (with lots of softened butter to slather on), you can serve them over pasta (highly recommend a fettuccini, bucatini or linguine). So, whether you seek to entertain your friends and/or family simply or more elaborately, these meatballs absolutely must be in your repertoire! And adding butter to the marinara should be considered non-negotiable!

Recipe

Meatballs in Buttery Marinara

Makes 18 large meatballs

Serves 5-6 as a main course, Serves 9-12 as an appetizer.

Ingredients

2 cups (92g) small cubed slightly stale Italian Bread (see notes)

1/4 cup whole milk

1/4 cup chicken stock or broth

2 large eggs

4-6 large cloves of garlic, minced

1/4 cup freshly chopped oregano (or you can use flat Italian parsley, but if you can, use the oregano)

1 cup (100g) Parmigiano-Reggiano, finely grated

2 Tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 teaspoons Kosher salt, divided (and more to taste)

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

1 pound ground beef (80/20) - see notes

1 pound ground pork

32-36 ounces of marinara sauce (see notes)

4 Tablespoons unsalted butter, room temperature

Garlic Bread OR

A Fresh Loaf of Italian Bread served with a large bowl of whipped for or softened butter

Directions

1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat.

2. In a large bowl combine the cubed bread, milk and chicken stock. Stir to combine. Set aside.

3. Heat a medium sized skillet. Add in the extra virgin oil. When warmed add in the minced onion and 1 teaspoon of Kosher salt. Sauté until the onions have softened (approximately 5-6 minutes). Remove from heat and set aside.

4. Stir in the eggs, garlic, oregano, grated cheese, 1 teaspoon of Kosher salt, black pepper and red pepper flakes (if using) to the bread mixture.

5. Break up the ground beef and pork into chunks before adding to the mixture. Blend well. Using your hands works best.

6. Mix in the slightly cooled sauteed onions. Mix well. Note: You can add in additional teaspoon of Kosher salt at this point. Or you can leave the total amount of salt to 2 rather than 3 teaspoons.

7. Using a large (2 1/4") ice cream scoop to form the meatballs. Place the meatballs on the prepared baking sheet.

8. Bake for 35-40 minutes or until the meatballs have an internal temperature of 160 degrees (F).

9. During the last 15 minutes of baking time for the meatballs, heat the marinara sauce and butter in a large saucepan.

10. Transfer the baked meatballs into the heated marinara sauce. Continue to simmer for at least 10-15 minutes to give the meatballs a chance to soak up some of the marinara.

11. Arrange the meatballs and buttery marinara sauce on a large platter.

12. Serve with thick slices of freshly made garlic bread or thick slice of a dense Italian Bread.

Other Meatball Recipes: Meatballs in Marinara, Cranberry Meatballs with Creamy Ranch Dip, Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers, Swedish Meatballs with Lingonberry Sauce, Bucatini and Meatballs, 

Notes: (1) You can make the meatballs early in the day. Cover and chill in the refrigerator until ready to bake. (2) Cut half inch slices of the Italian bread and set side out overnight to get stale before cubing. Use a good quality loaf of Italian bread. (3) You can make your own marinara or use store-bought (which I did here). I used a combination of a chunky marinara sauce (Bertolli Rustic Cut Marinara) and a smooth marinara sauce (my favorites are Carbone and Rao's for the smooth marinara sauce). They were used in equal ratios. (4) You definitely want to use an 80/20 ground beef mixture for the most flavorful and juiciest meatballs. Leaner cuts of beef will result in a drier meatball. (5) I used a large ice cream scoop (2 1/4" in diameter) to form the meatballs. If you make them by hand, they must be uniform in size.

Early Morning in Yellowstone (May 2024)

Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce

Many of us have bought a rotisserie chicken from the grocery store. While they are great when you are starving and want to put a meal on the table without any work, they can sometimes disappoint. Especially when the meat isn't juicy, it isn't pull off the bone tender, and it's flavor falls short of expectations. Did you know it is possible to create a rotisserie style at home? One having mouthwatering meltingly, tender, deeply flavorful meat that can be made in your own oven! I am here to tell you that you can! And here's the spoiler alert. The secret to creating the juiciest, most flavorful roasted chicken is a low and slow roasting time. 

Roasted for 3 hours (yes, three hours) at 300 degrees (F) is the key secret to making a roasted chicken far superior to any rotisserie chicken you can buy from your market. The secondary secret is rubbing the chicken with a butter and fresh herb mixture to add even more flavor to the juices as well as to the baby potatoes and garlic cloves roasting along with it. And yes, the potatoes and garlic cloves roast for 3 hours as well.

There are two ways of roasting the chicken. Place it breast side up and roast for 3 hours. Or place it breast side down, roast for 90 minutes, then turn it breast side up and continue roasting for another 90 minutes. In the first method, the skin has maximum exposure time to the heat and is more likely to get golden and crispy. In the second method, the breast meat retains its' moistness, yielding exceptionally juicy white meat. The downside is that the skin does not become as brown or crispy. So, you have to choose what matters most to you. A golden, crispy skinned chicken or one with incredibly succulent breast meat. I choose the later. Could I have increased the temperature to broil for 2 minutes before pulling the chicken out the oven to get a little more color? Yes, I could have. But I didn't. However, that is an option for you.

There are enough pan juices to make a gravy if you want. But why fuss if you don't have to. Besides the pan juices can be easily mopped up with some thick slices of a great bread. The Lemon Mustard Sauce is a great, very unexpected accompaniment to the roasted potatoes. The flavor of the chilled, creamy, tangy sauce served on the warm roasted potatoes creates a complex flavor profile that is certain to wow your palate! I highly recommend you serve it on the side and insist everyone at the table take a small spoonful to try before fully committing. I am willing to bet more than half of them will go in for larger spoonfuls! The addition of the sauce (served on the side) elevates a seemingly simple, rustic dinner to a whole other level. And turns an at home chicken dinner into something that feels more like a fine dining experience.

Paired with a great loaf of bread, a beautiful salad, and some wine (if you are wine lover) makes perfect weekend or Sunday afternoon dinner. This Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce is effortless and dinner party worthy! I wouldn't be surprised if it's one you decide is your signature dish, one you put on regular repeat. I also wouldn't be surprised if you never purchased a store-bought rotisserie chicken again. 

Recipe

Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce

Serves 4-5

Ingredients

1 (4 to 4 1/4 lb.) whole chicken (see notes)

2-3 pounds baby potatoes (see notes)

1 large head of garlic, cloves peeled

2 1/2 teaspoons Kosher salted, divided

4 Tablespoons unsalted butter, room temperature

2 Tablespoons chopped fresh herbs (thyme, rosemary, oregano)

1 teaspoon black pepper

3/4 cup mayonnaise

2 Tablespoons whole grain mustard

2 Tablespoons freshly squeezed lemon juice

Directions

1. Remove the chicken at least one hour before prepping for the oven.

2. In small bowl, mix together the butter, fresh herbs, 2 teaspoons Kosher salt and pepper. Blend well.

3. Preheat oven to 300 degrees (F).

4. Butter a 9"x13" baking pan. 

5. Add the potatoes and garlic cloves to the pan. Sprinkle with 1/2 teaspoon of salt.

6. Towel dry the chicken. Rub the butter/herb spread all over the chicken.

7. Place the chicken on top of the potatoes and herbs. Note: You can make a well by moving the potatoes around, so the chicken sits in comfortably.

8. Place the baking pan on a baking sheet and insert into the oven. Bake for 3 hours! Note: You can begin by placing the chicken breast side down and baking for 90 minutes. Then turn chicken breast side up and continue baking for another 90 minutes. If you use this method, the skin on the chicken will not get to a golden-brown color, but it will still be very delicious!!

9. Remove the chicken and potatoes and arrange on a serving platter along with all of the juices. Note: Stir the potatoes in the juices before transferring to a serving platter.

10. Mix together the mayonnaise, whole grain mustard and lemon juice. Serve with the chicken and potatoes. Note: Ideally, make the Lemon Mustard Sauce when you begin baking the chicken, so it has time for the flavors for blend. Once made, cover and keep chilled in the refrigerator.

Notes: (1) If you baby potatoes are more than 1 1/2" in diameter, cut in half. If smaller, keep whole. (2) I used an equal proportion of thyme, rosemary and oregano to create 2 Tablespoons. (3) If you live in the Midwest, look for Miller Chicken (they have small family farms in northern Indiana and southern Michigan). Their chicken is absolutely the best.

Roasted Chicken Salad

For some admittedly selfish reasons, September has long been one of my favorite months of the year. From the long ago days of the return to the new school year, to a wedding anniversary, to birthdays, the arrival of the month was like a reward for surviving the sweltering humid summer weather. However, with having experienced a profound loss this year, September had lost some of its' appeal and enchantment. Fortunately for me, I am blessed with and surrounded by an incredibly supportive, thoughtful, generous, intuitive group of friends who have, through their gestures and words, ensured my affinity for the month of September was not completely lost. In addition to having a happy, memorable birthday this year, one of the unexpected outcomes of their love has been my increased return to creating sweet things and savories in the kitchen. So, in some ways, the recipe for this scrumptious Roasted Chicken Salad may have never come about if it hadn't been for them.

The other source of inspiration for this Roasted Chicken Salad was the flavors typically associated with the fall season. Specifically, apples (Honey Crisp) and dried cranberries. If your ideal chicken salad contains those two ingredients, then either keep reading or scroll down to the recipe. Today is your lucky day!

Initially when making this chicken salad I briefly considered poaching the chicken breasts. But I wanted this it to have a depth of flavor only roasted chicken could bring. I vacillated between making it with a store-bought rotisserie chicken or bone-in chicken breasts roasted in the oven. I went with the second option. But if you like simplicity or are short on time you could easily make this chicken salad with a rotisserie chicken you shred yourself.  

I was this many years old when I learned the easiest way to shred a roasted chicken or roasted chicken breasts was to do it a standing mixer fitted with a paddle attachment! That may sound a little crazy, but it actually works. Throwing big chunks of still slightly warm (versus cold) chicken in the mixer and then stirring on low-medium until it's shredded results in perfectly shredded chicken done in only a few minutes without a big mess. You might end up with a few huge pieces of shredded chicken, but those can easily be broken up with your fingers or a fork.

One of the keys to a perfectly textured chicken salad is size of the diced apples, shallots, and celery. While the shallots will be more finely minced, the apples and celery should be small diced (about a 1/4" in size) so your finished chicken salad has some crunch and texture to it.

The dressing is made simply with mayonnaise and Dijon mustard. The recipe below gives you a starting point for the dressing amounts you need for each. But the consistency of a great chicken salad is most often based on personal preference. Some like it less creamy, others like it very creamy. If you are on team creamy, keep in mind the following ratios when adding more of each. For every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard.

A Roasted Chicken Salad may be the most versatile "salad" out there. It can be enjoyed on croissants, slices of bread, rolls, buns, or pita bread for the sandwich presentation. It can be served with crackers, slices of a toasted baguette, or leaves of lettuce as an appetizer or light lunch presentation. Or you can just eat a small or large serving with a fork all by itself paired with or without your favorite fruits or vegetables. It's great for picnics, barbecues, girl lunches, informal gatherings, tailgating, or cocktail parties. In other words, this one bowl wonder is definitely something you absolutely need in your life. 

You will find many variations of a Roasted Chicken Salad, but, and I may be tad biased, I think this is the BEST, most flavorful, most satisfying to eat one. Great food doesn't have to be 'fancy' or 'complicated' or 'expensive' to make. Great food can be simple to make. And I would definitely put this Roasted Chicken Salad in the great food category!

Recipe

Roasted Chicken Salad

Ingredients

2 1/2 pounds chicken breasts (skin on, bone-in), roasted (or you can use a rotisserie chicken)

1 cup mayonnaise, plus more to taste

1 Tablespoon Dijon mustard. plus more to taste

3/4 teaspoon Kosher salt

1/2 teaspoon black pepper

1 cup small diced Honey Crisp apple (about one medium sized unpeeled apple)

1/3 cup small diced shallot (about one large shallot)

3/4 to 1 cup small diced celery (about two large stalks)

3/4 cup dried cranberries

Optional: 2 Tablespoons freshly minced tarragon

Directions

1. Preheat oven to 375 degrees (F). Line a baking sheet with aluminum foil. Drizzle olive oil on top of the chicken breasts. Season with Kosher salt, pepper, and onion powder. Roast for 45-60 minutes or until internal temperature is 165 degrees (F). Allow to cool to touch. Then remove the bone from the chicken breasts while they are still warm. Note: You want 1 1/2 pounds of roasted chicken after the bones are removed.

2. Use your hands to the chicken breasts apart into 2 or 3 pieces. Place the pieces in the bowl of standing mixer fitted with a paddle attachment. Turn on medium-low speed to shred the chicken. Alternately shred the chicken using two forks.

3. Mix together the mayonnaise, Dijon mustard, Kosher salt and pepper. Set aside.

4. In large bowl combine the shredded chicken, diced apples, diced shallots, diced celery and dried cranberries (and Tarragon if using).

5. Add in the mayonnaise/mustard mixture and stir to combine. If you want the chicken salad creamier add in more mayonnaise and Dijon mustard (for every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard).

6. Chill for at least one hour before serving to allow the flavors to blend. Can be made early in the day or day before serving. Covered and chilled in the refrigerator, the roasted chicken salad will be good for 3-4 days, if it lasts that long.

Notes: (1) If you don't want to roast your own chicken, use a good store-bought rotisserie chicken (skin removed). Shred all of the chicken to get a yield of about 1 1/2 pounds of meat. (2) Instead of shredding the chicken you can cut it into cubes, although I much prefer the texture of a shredded chicken salad.

Classic Bolognese

 

Some things cannot be rushed. Some things require care and patience. And a Classic Bolognese would be one of those things. A plate of a slowly simmered, rich, deeply flavored Bolognese tossed in pasta may be one of the most satisfying, comforting meals to serve to those you love. The most epic dinner parties or the most memorable Sunday dinners call for a large platter of this Classic Bolognese, a loaf of great bread, a bottle of a great wine, maybe a lovely salad, and maybe a simple affogato for dessert. While this meal itself may appear to be seemingly simple, one bite of the Bolognese and your taste buds will immediately recognize the complexity and layers of flavor in the sauce. It's a far from simple meal.

There are many versions and interpretations of Bologna's famed sauce. And as much as I love Ann Burrell's milk free, very tomato and red wine forward Bolognese (this one) as well as Mario Batali's veal, pork, and pancetta version (this one), a Bolognese sauce heavily based on the one created by Marcella Hazan is hands down the gold standard of ragus. While I wouldn't tell you to abandon your version of a Bolognese, the one your family and friends swoon over, I would tell you this version might have you wishing you discovered it first or maybe even sooner.

Onions, carrots, celery, ground chuck, whole milk, dry white wine, a dash of nutmeg, Kosher salt, black pepper, and imported Italian tomatoes come together to create the most highly nuanced, deeply flavored sauce. There is no garlic, red wine, tomato paste, pork, veal, guanciale, pancetta, or herbs in this sauce. While the absence of those ingredients may have you taking pause, I promise you not at all be mad about it.

Even though the ingredients here matter, the process of making the Bolognese matters even more. According to Marcella Hazan, there are three essential points you must remember when making a successful ragu. To start, the meat should only be sauteed just barely long enough to lose its' raw, red color. Browned meat will lose its delicacy. Second, the meat must be cooked in the milk before the tomatoes are added as this helps to keep the meat creamier and sweeter tasting. And lastly, the sauce must cook at a very low simmer for a very, very, very long time. Minimally for 3 1/2 hours and ideally somewhere closer to 4 1/2 hours (maybe even 5). For the most optimal, richest, deepest flavor, time matters.

The milk and wine are added in separately during the cooking process. And both must evaporate before subsequent ingredients are added in order to achieve the Bolognese's signature flavor. The slower cooking process enabling the milk to reduce and evaporate concentrates the flavors of the milk, meat and other ingredients and prevents curdling, thereby creating a deeper more complex sauce. Allowing the alcohol in the wine to evaporate not only concentrates its rich flavors, but it also adds depth to sauce. The result is a more complex, well-rounded sauce rather than one having a more dominant, overpowering alcohol taste. 

The long simmering time for the Bolognese is essential to tenderizing the meat as well as creating its signature rich, complex, almost velvety like texture. Additionally, it completely eliminates the possibility of a watery sauce. And there may be nothing worse than a watery Bolognese.

The union of a great pasta and the Bolognese is a marriage made in heaven. There are any number of great pasta options to pair with the ragu. From Tagliatelle, to Pappardelle, to Fettuccine, to Rigatoni, to Penne, to Ziti, to Bucatini, to the Tubular Pasta I used here. The only pasta I would recommend not using is spaghetti as the chunky meat sauce doesn't cling well to the slippery, thin pasta.

My new taste tester gave this Classic Bolognese a rating of 9.1. Which wasn't too far off from my rating of a perfect 10. Because you need nothing less than perfection (or as close to perfection as possible) in your life, this Classic Bolognese is destined to be your (newest) favorite, the one you make when you want to impress your family/friends, and the one bringing you much needed comfort. 

Recipe

Classic Bolognese

Makes at least 6-7 cups of sauce

Ingredients

1 Tablespoon olive oil

3 Tablespoons butter, plus 1 Tablespoon for finishing

1 cup diced yellow onion

1 cup diced celery

1 cup diced carrot

1 3/4-pounds ground chuck (80/20)

1 teaspoon Kosher salt, plus more to taste

1/2 teaspoon black pepper

2 cups whole milk

5-7 grates of a nutmeg

2 cups dry white wine (i.e., Pinot Gris, Pinot Grigio)
2 - 28 ounce cans imported plum tomatoes, chopped with all their juices (e.g., San Marzano)

1 to 1 1/4 pounds of pasta

Freshly grated Parmigiano Reggiano

Directions

1. In a large cast iron casserole pot, add in the olive oil and butter. When the butter has melted, add in the diced onion. Sauté over medium heat until slightly translucent (about 2-3 minutes).

2. Add in the celery and carrot and cook gently for 2-3 minutes.

3. Add in the ground beef, crumbling it the pot with a fork. Add in 1 teaspoon salt and 1/2 teaspoon black pepper and cook only until the meat has lost its raw, red color (do not overcook or brown).

4. Add in the milk, turn the heat to medium high and cook, stirring occasionally, until the milk has evaporated (this will take 10-15 minutes).

5. Add in the grates of nutmeg.

6. Add in the dry white wine. On medium high heat cook until the wine has evaporated. Stir occasionally (this will take 10-15 minutes).

7. Add in the tomatoes and juice and stir completely. When the tomatoes have started to bubble, turn the heat down to a simmer. Cook, uncovered for 3 1/2 to 4 hours, stirring occasionally.

8. Taste for salt and stir in one tablespoon of butter.

9. Cook your pasta.

10. Pour some of the Bolognese on the bottom of a platter.  Top with the cooked pasta. Pour some of the remaining sauce over and toss. When the pasta is lightly coated. Top with the remaining sauce and toss again, just lightly. Serve with some freshly grated Parmigiano-Reggiano. Important Note: You will not use all of this Bolognese if using 1 or 1 1/4 pounds of pasta. You will enough left over to freeze for reheating on a cold, chilly day. You only need 2 1/2 to 3 cups of sauce to toss with the pasta. You can always have another cup on the side for those who want an even heavier serving.

Notes: (1) This recipe highly based on Marcella Hazan's Meat Sauce Bolognese Style from her cookbook "The Classic Italian Cookbook". The amounts of the vegetables were increased and the order in which the milk and wine were added were the only two changes made to her recipe. (2) The Bolognese can be made a day ahead. Keep covered and chilled in the refrigerator. Reheat slowly over low heat when ready to serve. (3) Sauce can be frozen in freezer proof containers or plastic freezer bags for up to 3 to 4 months, but three months would be the optimal time limit.

Italian Pasta Salad

Each year my sister and her family spend a week staying in semi-rustic cabins on the lake in Pentwater, Michigan. On and off for the past thirty years we had often joined them for a few days. After wondering what it might be like to go up there alone this year, I ultimately decided that spending time with my family might probably be a good thing for my still grieving soul. And I was right, it was. Morning walks, long afternoons at the beach, short shopping trips into the charming town, and home cooked family dinners made for a fun, relaxing, heart happy few days. If I am invited back to join them again next year, I will definitely be making this epic, crowd pleasing, impressive Italian Pasta Salad for one of our dinners. Hearty enough to be a main dish, it's the perfect side dish to go with anything grilled. 

The recipe for this incredibly delicious pasta salad makes enough to serve ten to twelve people (as a side dish). However, you could easily cut the recipe in half if you are hosting a gathering with a smaller number of people. Or, if you just want to have some homemade pasta salad in your refrigerator to enjoy. After you taste this Italian Pasta Salad, I seriously doubt you will ever buy a store bought one again. This particular version of an Italian Pasta Salad will permanently spoil your taste buds!

 

Using the cone shaped, ruffled edge Campanelle pasta takes this salad to whole new level of scrumptiousness and gorgeousness. If, for some reason you can't find it your grocery store, feel free to use Fusilli, a ridged rigatoni, Farfalle (bow tie), spiral shaped Rotini, or Cavatappi pastas. 

Next to cooking the pasta, the only other ingredient requiring cooking (or in this case roasting) is the mini bell peppers. After being tossed with some olive oil and sprinkled with Kosher salt, the mini bell peppers roast in a preheated 400 degree (F) oven for approximately 15 minutes or until softened and slightly charred. When buying the mini bell peppers look for the packages containing the yellow, red and orange ones as this assortment will add great color to your salad.

My preference is to always buy my Genoa salami and Provolone cheese from either an Italian deli or the grocery store deli as I can specify the thickness I want for each. In both cases, I asked for generously cut 1/4" slices. As for the kalamata olives, artichoke hearts, and sun dried tomatoes, my go-to stores are the Italian grocery store or Trader Joe's. Yes, Trader Joe's!

You might be a bit surprised to learn I used a store bought, rather than a homemade, Italian dressing for this salad. I buy the one from my local Italian deli, but there are some really good ones available at the grocery stores. However, feel free to make your own favorite Italian dressing. You will need at least 12 ounces of dressing for this salad. 

While you may think me a bit unfussy when it comes to salad dressing, I am rather fussy when it comes to Parmesan Cheese. Nothing comes close to the flavor of a freshly grated, rich, nutty, sharp Parmigiano Reggiano cheese. Absolutely nothing. The salad only uses 2 ounces of the cheese. Half of it is mixed in with the salad, the other half is used to garnish the top of the salad. But those 2 ounces add an incredible depth of flavor to the salad.

It works best if you mix the salad together in one really large bowl and then transfer the well mixed salad to your serving dish. Garnish the top of your salad with some additional basil and/or parsley leaves and/or even one (uncut) roasted baby bell pepper. 

Typically, Italian Pasta Salads are made with cooked pasta, vegetables, cheese(s), olives, cured meat and an Italian dressing. The use of the Campanelle pasta, grated Parmigiano Reggiano, and addition of fresh herbs takes this salad from being typical to exceptional. Textured, colorful, deeply flavorful Italian Pasta Salad, it is destined to be the showstopper at your next barbecue, picnic or gathering! It's the one salad you will want to eat all summer long.

Recipe

Italian Pasta Salad

Serves 10-12

Ingredients

1 pound (454g) mini bell peppers (use assorted colors)

2 Tablespoons olive oil

Kosher Salt

1 pound (454) campanelle pasta (or other curly or ridged pasta)

14 ounce (396g) can medium sized artichoke hearts in water, drained and coarsely chopped

8 ounces (226g) thick sliced Genoa salami, cut into 1/4 " strips

8 ounces (226g) cherry sized (ciliegine) mozzarella balls, cut in half

8 ounces (226g) thick sliced Provolone cheese, cut into 1/4" cubes

3/4 cup (4 ounces/114g) pitted kalamata olives, cut in half

1/2 cup (2.5 ounces/71g) sundried tomatoes, cut into strips

1/2 cup red onion (about a half of a large red onion), cut into thin slivers

1/2 cup (2 ounces/56g) Parmigiano Reggiano Cheese, freshly grated and divided

1/2 cup fresh basil, julienne cut, plus more leaves for garnishing

1/2 cup fresh parsley, chopped, plus more leaves for garnishing

12 ounces or more to taste of your favorite Italian Dressing (store bought or homemade) 

Directions

1. Cook pasta according to package directions. Drain, rinse, cool and set aside.

2. Preheat the oven to 400 degrees (F). Line a large baking sheet with aluminum foil. Toss the mini bell peppers with the 2 Tablespoons of olive oil. Generously sprinkle with Kosher salt. Roast for 15 minutes or until the peppers look charred and have softened. Remove from oven. Let cool slightly. Remove stem and seeds before cutting into 1/4" strips. Set aside.

3. Place cooked pasta in a large bowl. Add in the roasted bell peppers, artichoke hearts, salami, Provolone cheese, mozzarella balls, kalamata olives, sundried tomatoes, red onion, half of the grated Parmigiano Reggiano cheese, basil and parsley. Toss well.

4. Pour on the salad dressing and toss again.

5. Transfer the well mixed Italian Pasta Salad to your serving bowl or platter. Top with the remaining grated Parmigiano Reggiano Cheese.

6. Garnish with some additional basil and/or parsley leaves.

7. Serve immediately. Or cover and chill in the refrigerator. Remove from the refrigerator at least 20 minutes before serving.

8. Keep leftovers covered in the refrigerator or package up in plastic takeout containers. Leftovers are good for 3-4 days. Note: May need to add a little more dressing to salad that has been in the refrigerator for a couple of days as the pasta will soak up the dressing.

Notes: (1) I used the Barilla Campanelle Pasta. This is a cone shaped, ruffled edge pasta. (2) I used a bottled Italian Dressing from my favorite Italian Store (Frankie's). Use your favorite Italian Dressing or make one homemade. You will need at least 12 ounces of dressing. (3) If you like more mozzarella cheese in your salad, use more. 

Pentwater, Michigan (July 2025)

Yeasted Waffles

Waffle lovers can be very particular about which ones they will or will not eat, which restaurants they will and will not order them at, and which ones are the best. But given their variations in taste and texture, you will be hard pressed to find a commonly shared opinion on what makes some waffles better than others or which is the best kind of waffle. But that isn't going to stop me from trying to influence your opinion. Or rather I should say having your opinion mirror mine. One bite of a thick, crispy, fluffy on the inside, yeasted waffle and you may never want to eat any other kind of waffle again. Because next to Liege Waffles, these Yeasted Waffles are ones serious waffle lovers will unanimously declare are the 'best'. And everyone else who had never before felt the need to be either persnickety or passionate about a waffle will suddenly experience a best, profoundly perfect waffle epiphany. 

 

These Yeasted Waffles are everything you want in your breakfast, lunch and/or dinner waffle. These aren't your doctored up package waffle mix waffles or your pancake batter poured into a waffle maker waffles. No, these will give you all the feels of a yeasted doughnut, a thick slice of brioche, or a Belgian style waffle. They are crispy, airy, golden, hefty, incredibly delicious waffles. They are so good you might briefly consider foregoing topping them with butter, maple syrup, whipped cream, or fresh fruit. But dismiss that thought and enjoy them even more by adding on your favorite topping.

Unlike Liege Wafflesm which are made with yeast but require overnight proofing and rising, these Yeasted Waffles come together in about 15 minutes. Which makes them one of the easiest, most impressive breakfast dishes you can make for your family and friends. You might prefer to wait until the weekend to make them, but they are simple enough to make for a weekday breakfast, lunch or dinner.

There are no hard to find, expensive ingredients in this yeasted waffle recipe. In fact, this rather economical recipe actually looks and tastes expensive. With the exception of the instant yeast, all of the ingredients are probably ones you already keep in your refrigerator or pantry. 

One of the keys to making these scrumptious waffles is having a good quality waffle maker. I've had my All-Clad Waffle Maker for years and consider it to be a really great purchase. Yes, they can be a bit pricey but they are good for more than just making homemade yeasted or Liege waffles (e.g., Cinnamon Roll Waffles)!

There is just enough sugar (3 Tablespoons) in the batter to feed the yeast and add just the right amount of sweetness to the waffle. Adding yeast to the waffle batter guarantees a waffle with a deeper flavor, crunchier exterior, and fluffier center. It's a game-changing ingredient!

The milk, yeast and sugar mixture needs only five minutes of rest time. When it's added to all of the other ingredients, the batter then needs only another ten minutes of rest time. Which means in fifteen minutes, you are ready to start making the waffles. 

The recipe makes 8 to 9 four inch waffles. Because these are such hefty waffles, a serving of two waffles is more than enough for most. 

Cooking time for each batch of waffles ranges from 5-7 minutes. If you preheat your oven to 200 degrees (F), you can keep the waffles warm until you are finished making the entire batch. Note: If you don't want to turn the oven on, you can reheat the waffles in a toaster.

The number of topping options for these Yeasted Waffles are almost endless. From butter, to freshly whipped cream, to pure maple syrup, to seasonal fruits, to fruit compotes, to fruit sauces, to fried chicken, you will never tire of making or eating them!

For those of you who live alone or in a two-person home, you might think 'these sound great but what will I do with the leftovers?'. The answer to that is 'you freeze them in a ziplock freezer bag'. So on those days when you have a waffle craving or are too busy to assemble the batter, take one or possibly two out of the freezer, put it/them in the toaster and enjoy. These irresistibly scrumptious Yeasted Waffles really will taste as good as the day you made them! 

Recipe

Yeasted Waffles

Serves 4-5

Makes 8-9 four inch waffles

Ingredients

1 3/4 cups whole milk

3 Tablespoons (45g) granulated sugar

2 1/4 teaspoons (7g) instant yeast

2 cups (270g) all-purpose flour

1 teaspoon Kosher salt

1 teaspoon baking powder

1/2 cup (113g) unsalted butter, melted and cooled slightly

2 large eggs, room temperature

2 teaspoons vanilla

Serve with freshly whipped cream, butter, fresh strawberries, fresh blueberries, fresh peaches or fried chicken

Directions

1. In a microwave proof measuring cup or bowl, heat milk in the microwave until it reaches 110 degrees (F). This will take about 1 1/2-2 minutes.

2. Add in the sugar and the instant yeast. Whisk to combine. Let rest for 5 minutes.

3. In a large bowl, whisk together the flour, baking powder and Kosher salt.

4.When the milk-yeast mix has rested for 5 minutes, add it to the flour mixture along with the eggs, melted butter, and vanilla.Whisk until mixture it's almost smooth. Let it rest for 10 minutes.

5. Heat your waffle maker in accordance with manufacturer's instructions.

6. Lightly coat or spray the waffle maker with canola or vegetable oil spray.

7. Cook waffles until golden, crisp and firm (approximately 5-7 minutes depending on waffle size and type of waffle maker). Note: I made 4" square waffles in my All-Clad Waffle maker.

8. Gently whisk batter between batches.

9. Serve waffles immediately or keep warm in a 200 degree (F) heated oven. Or rewarm the waffles in a toaster. Serve the waffles with whipped butter, whipped cream, pure maple syrup, and/or an assortment of fruit.

10. Store any leftover waffles in ziplock freezer bag. When ready to eat, reheat in the toaster.

Notes: (1) Instead of serving the waffles immediately, let them cool. Store in the freezer in sealed freezer zip lock bags. Take them out when you get a waffle craving. They re-crisp up beautifully in a toaster. (2) Make sure to use rapid rise instant yeast (not regular yeast). One envelope of instant yeast did not yield 2 1/4 teaspoons. I used one packet and a little more from a second packet. Rather than measuring out the instant yeast on a teaspoon, it is much easier to weigh it.

Baked Mixed Berry Cream Cheese French Toast Casserole

Who doesn't love to serve a show stopping french toast casserole for breakfast or brunch? Even more important, who doesn't love to eat a show stopping french toast casserole for breakfast or brunch? This crowd pleasing, decadent Baked Mixed Berry Cream Cheese French Toast Casserole is one of those. Destined to elicit joy, it's an impressive, seriously delicious, accolade worthy casserole. Potentially one worthy of being given signature dish status.

With both pillowy bread pudding like and crunchy textures, this Baked Mixed Berry Cream Cheese French Toast Casserole takes lusciousness to a whole new level. If there was ever a french toast casserole guaranteed to have everyone at the table wondering if there is enough left over for a second helping, this would be the one. 

Compared to all of the other french toast casseroles on this blog, this one has now ascended to the top of an already scrumptious array of options. While the Baked Praline French Toast Casserole, Blueberry Pie French Toast Casserole, Cherry Preserves and Mascarpone French Toast Casserole, and Apple Cinnamon French Toast Casserole are all amazing, this Baked Mixed Berry Cream Cheese French Toast Casserole is an absolutely spectacular dish.

Challah is a rich, dense, eggy bread that holds up well when soaked in a creamy milk and egg custard. Making it the perfect choice for this French Toast Casserole. You can find loaves of challah at many grocery stores. But if you happen to have a Whole Foods near you, you can almost always find it there. The combination of whole milk and half and half when mixed with eggs, vanilla, sugar and Kosher salt creates a lovely, rich custard. Lightly sweetened cream cheese and mixed berry preserves (or your other favorite preserves) round out the ingredients needed. 

One of the keys to stuffing the challah with sweetened cream cheese and preserves is how you cut it. After cutting the loaf into thick 1 1/2" slices, each thick slice is then cut in half. To create the pocket for the fillings, take a sharp knife and cut a slit into each (half) slice (being careful not to cut through the ends or bottom of the bread). The best way to get the fillings into the bread is with a pastry bag (alternately you can turn a ziplock baggy into a pastry bag). This is the only part of the french toast casserole assembly that requires some patience. But it's well worth the effort.

Once all of the bread slices are filled, they are each carefully dipped into the egg custard mixture before being placed into a generously buttered baking dish (the filling side of each bread should be facing upward). All of the remaining custard gets poured into the dish. Tightly covered with aluminum foil, the casserole is chilled overnight in the refrigerator. Allowing the bread to 'soak' in and up the custard mixture is what gives the casserole it's luscious bread pudding like texture.

When you are ready to bake the french toast casserole, begin by first removing the baking dish from the refrigerator before preheating your oven to 375 degrees (F). Fifteen minutes is long enough to adequately preheat your oven as well as give your baking dish time a bit of time to get some of its' chill off. Placing an ice cold glass or ceramic dish into a hot oven can sometimes have disastrous results.

There may be no better way to start the weekend than with a large piece of the Baked Mixed Berry Cream Cheese French Toast Casserole topped with some additional mixed berry preserves, some fresh berries and a large dollop of sweetened mascarpone. Think heaven on a plate. 

You don't have to wait for a special occasion to make this fabulous, mouthwatering make ahead breakfast/brunch casserole. Although more than likely it will make any weekend breakfast or brunch feel like one. 

Recipe

Baked Mixed Berry Cream Cheese French Toast Casserole

Serves at least 8

Ingredients

1 pound (454g) unsliced loaf of challah, cut into 1 1/2 inch slices (about 7 thick slices per loaf)

8 ounces (226g) cream cheese, slightly softened

2 Tablespoons confectionary sugar

13 ounce (370g) jar Mixed Berry Preserves (Strawberry, Blackberry, Blueberry or Cherry) - See Notes

8 large eggs

1 1/2 cups whole milk

1 1/4 cup half and half

2 Tablespoons granulated sugar

2 teaspoons vanilla

1/4 teaspoon Kosher salt

16 ounces (453g) mascarpone 

1/4 cup (30g) confectionary sugar

Fresh blueberries, blackberries, and strawberries

Optional: Confectionary sugar for dusting

Directions

1. Generously butter a 9" x 12" baking dish. Set aside.

2. In a medium sized bowl, use a hand mixer to beat the cream cheese and confectionary sugar until creamy. Set aside.

3. In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, vanilla and Kosher salt.

4. Cut the thick slices of the brioche in half (down the center of each slice). Use a sharp knife to cut a slit into each bread half, being careful not to cut all the way through.

5. Using a pastry bag (or zip lock bag), pipe the cream cheese mixture and half of the jar of the preserves into each bread piece. Note: This part takes a little patience. Begin with piping in the cream cheese, then the preserves.

6. Dip each of the filled bread pieces into the egg/milk custard mixture. Place each bread slice (cut slice facing up) into the prepared baking dish.

7. Pour the remaining egg/milk custard mixture into the baking dish. Cover with aluminum foil and refrigerate overnight.

8. Preheat the oven to 375 degrees (F) for 15 minutes. Take the chilled baking dish out of the refrigerator as soon as you begin preheating the oven. Note: You don't want to put an ice cold baking dish into a hot oven.

9. Place the baking dish on a large, rimmed sheet pan. Bake the French Toast Casserole for 25 minutes (with the foil on).

10. Remove the foil and bake for another 30-35 minutes or until the custard has set and the challah is golden.

11. Let the French Toast Casserole rest for at least 10 minutes before serving.

12. Whip the mascarpone with the confectionary sugar. Put in a bowl and serve along with the casserole.

13. Top the French Toast Casserole with fresh berries and a few dollops of the mixed berry preserves on top before bringing to the table to serve.

14. Serve with the remaining mixed berry preserves, whipped mascarpone, and additional berries. Optional: Serve with some maple syrup and/or freshly whipped cream.

Notes: (1) But a good quality jar of preserves. Bonne Mamam preserves are my favorites. You will use about half of the jar to fill in the bread slices. Use some of the remaining preserves to top the casserole when it comes out of the oven and serve the rest in a small bowl alongside the casserole. Instead of mixed berry preserves, use another one of your favorite fruit preserves. (2) You can use either challah or brioche to make this casserole. It's important you cut your slices 1 1/2" thick.