Herbed Tuna, Pea & Pasta Salad

It's been more than a hot minute since I posted a recipe for a main dish salad. But like the old adage says 'some things are worth the wait'! And in all honesty, the timing of sharing this recipe (one you are destined to put on repeat) could not be more ideal. With warmer temperatures finally arriving, cravings for cold, scrumptiously satisfying salads seem to go into overdrive. And for those of you looking for a new way to combine your loves of albacore tuna and salad, this Herbed Tuna, Pea & Pasta Salad is one worthy of rewarding your patience. If there was ever a tuna salad worthy of an endless litany of accolades, this version would be the one.

This Herbed Tuna, Pea and Pasta Salad might just rank up there as one of the best tuna pasta salads you will ever have. What could more perfect than an incredibly delicious, refreshing salad made of freshly chopped herbs, peas, celery, red onion, and albacore tuna all mixed together with a great real mayonnaise? Sharing it with friends is my guess. 

With so many different things competing for our time and attention, who doesn't want a recipe for a salad that can be made early in the day or even the night before? Resting and chilling time is necessary for the flavors to fully develop.

There are many tuna pasta salads out there using a variety of pastas. But in my opinion, farfalle or bowtie pasta is the absolute BEST choice for this salad. Not only does it hold the dressing well, it is aesthetically one of the most pleasing pastas to ever grace a platter. When the time comes for you to make this salad, start with cooking the pasta as it needs some time to cool down before being mixed in with the other ingredients.

This particular combination of ingredients is destined to be a timeless classic. With a milder flavor and firmer texture white albacore tuna is the best choice for salads in general, but for this one in particular. Choose an albacore tuna packed in water not oil. After draining the tuna, use a fork to break up into chunks (do not mash the tuna) so when it's mixd together there will be some nice sized bites. Frozen peas, either briefly rinsed under hot water or briefly dipped in the pasta water, are the optimal choice. Canned peas are too mushy and fresh peas require some cooking time. 

The chopped fresh parsley, dill, and chives are the herb trifecta in this salad. Each bringing a different kind of savoriness to the salad. Celery and onions add both crunch and flavor. While I prefer the flavor minced red onions brings to the salad, you could also use shallots. And, last but not least, let's talk about mayonnaise, real mayonnaise. Hellman's is my go to in salads. In other parts of the country it's packaged under the name of Best Foods Mayonnaise. Duke's is another real mayonnaise option. Miracle Whip is not an option. Helpful Hint: The pasta will absorb some of the mayonnaise (especially if you make it the night before) and affect the salad's creaminess. You can solve that problem by adding in another 1/4 cup of mayonnaise when you get ready to serve it. Additionally, take the salad out of the refrigerator at least 15 minutes before you get ready to serve it for the optimal eating experience.

The salad ingredients are blended together in three stages. First, the mayonnaise, Kosher salt, pepper, and herbs are whisked together. Followed by mixing in the tuna, peas, celery and onions. Lastly, the cooked pasta gets folded in until it's well coated. How easy is all of that? 

The finished salad can be garnished with some additional minced dill and chopped chives. Sprigs of fresh parsley and halved sugar snap peas make for a beautiful, but optional finishing touch garnish. 

The recipe makes enough to serve at least eight. However, it can easily be halved if you have a small household. Or make the full recipe, package half of it up and deliver to a friend!

Not sure why it has taken me so long to be someone who gets overly excited about salads. But this exceptional salad has me shifting my allegiances. I wouldn't be surprised if this gorgeous, game-changing Herbed Tuna, Pea & Pasta Salad becomes one of your most favorite crowd pleasing dishes! Even those who normally wouldn't choose a salad as a main dish or aren't big fans of salads in general will be surprised at how filling, flavorful, and delicious it is! You even might be surprised at how quickly it disappears.

 

Recipe

Herbed Tuna, Pea & Pasta Salad

Serves at least 8

Ingredients

16 ounces (454g) Farfalle Pasta (highly recommend Rummo #85 Farfalle)

2 to 2 1/4 cups mayonnaise (begin with 2 cups, add more if you want it creamier)

1 cup (138g) diced celery (from about 4 stalks)

2/3 cup (85g) diced red onion (from about 1/2 of a large red onion)

3-4 Tablespoons freshly minced parsley

3-4 Tablespoons freshly minced chives

2 Tablespoons freshly minced dill

2 cups (330g) frozen green peas (rinsed in hot water or briefly dipped in the hot pasta water)

2 cans (5 ounce/142g sized) Albacore Wild Tuna, drained and broken into pieces (e.g., Wild Planet)

1 1/4 teaspoons Kosher salt

1/2 teaspoon white pepper (or can use black pepper)

Optional: Sugar Snap Peas and additional chopped herbs for garnish

Directions

1. Cook the farfalle according to package directions. Rinse, drain, and set aside to cool.

2. In a large bowl, whisk together the mayonnaise, parsley, chives, dill, Kosher salt and pepper until blended.

3. Add in the celery, red onion, green peas, and tuna. Mix to blend.

4. Add in the cooked pasta. Use a spatula to mix everything together.

5. Transfer the Herbed Tuna, Pea and Pasta Salad to a serving dish. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

6. Take the salad out of the refrigerator at least 15 minutes before serving. Give it a good stir and add the additional 1/4 of mayonnaise, if needed. Garnish the salad with some chopped chives, minced dill, chopped parsley, and (optional) halved snap peas.

 

Notes: (1) This was the tuna I used in salad. It's packed in water, not oil. (2) This was the pasta from Rummo I used. (3) If you don't like red onions, use shallots. (4) Use only fresh, not dried herbs in this salad. 

Morton Arboretum, Lisle, IL (April 2023)

Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini

Over the course of the next several weeks I will be heading back to two of my happy places. From ocean to mountain views, to exploring historic places, to spending time with friends, the anticipation of it all is keeping me awake at night. While my bucket list of places I would someday like to visit is long, the joy I feel when returning to beloved places is almost indescribable. Invariably there is always something new to discover or experience in the places feeling as intimately familiar to me as the town I live in. In spite of being one 'of those people' who likes trips with plans (always a plan a and plan b), my daily itineraries are still in development. Not because of procrastination, but because there are quite a few things I hope to squeeze in on these trips. If only the airline froze their rules sometime in 90's, I could bring a few bottles of my favorite wine and all of the ingredients for this Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini. As this appetizer would make the perfect start to any trip, to any weekend, to any gathering.

If there was one new appetizer to add to your entertaining repertoire this year, it should be absolutely be this Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini!

Not only is it easy to make, it's incredibly delicious. It's the kind of appetizer that can literally be whipped up in less than ten minutes. 

Chevre goat cheese has a bright, slightly tart, tangy flavor. When whipped with some extra virgin olive oil and drizzled with honey, the contrast of flavors is sublime. Whipping the goat cheese transforms it into the creamiest, dreamiest texture. Ideal for spreading on homemade crostini or crackers.

While the whipped chevre goat cheese topped with honey is scrumptious all on its' own, it's becomes epic when topped with a warm honey, an aged balsamic vinegar, fig jam mixture. Chopped praline pecans (or roasted pecans), flaky sea salt, and freshly chopped thyme leaves are the ideal finishing touches. 

When buying chevre goat cheese, fig jam and praline pecans, Trader Joe's is my go to place. No worries if you don't have one near you, because all of these ingredients are readily available at most grocery stores. If you can't find praline pecans, you have two options. You can make them (see notes) or you can simply roast pecan halves in your oven. The pecans add a nice bit of crunch to each bite. 

Homemade crostini can be made in the oven or on the grill. A baguette cut into 1/4" slices and brushed on both sides with olive oil is easily made either way. But again, if you don't have time to make your own crostini, serve the Whipped Goat Cheese w/ Honey Balsamic Fig Jam with some of your favorite crackers. Because when it comes to this appetizer, choose what brings you joy! 

The creamy whipped chevre goat cheese topped with honey balsamic fig jam slathered on a crostini is a combination of flavors and textures is pure bliss. And an appetizer destined to get you rave reviews from friends and family!

Recipe

Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini

Ingredients

8.5 ounces (241g) chevre goat cheese, slightly softened

2 Tablespoons olive oil

1/4 teaspoon flaky sea salt

1/2 cup (139g) fig jam, spread, or preserves

2 Tablespoons of honey, divided

1 Tablespoon aged balsamic vinegar

1 Tablespoon freshly chopped thyme, plus a few sprigs for garnishing

1/4 cup (43g) praline pecans or toasted pecans, coarsely chopped

Flaky sea salt, for finishing

Crostini or crackers

Directions

1. In a small food processor, combine the goat cheese, olive oil, and flaky sea salt. Process until smooth and creamy.

2. Spread the whipped goat cheese on a 7" plate. Drizzle one tablespoon of honey over the top of the whipped cheese. Set aside.

3. In a small saucepan, add i the one tablespoon of honey, jam, and balsamic vinegar. Over low-medium heat, whisk the mixture until well blended and heated through (about 5 minutes)

4. Spoon the honey, balsamic, fig jam mixture over the top of the cheese.

5. Top with the chopped pecans, thyme and a light sprinkling of flaky sea salt.

6. Serve immediately with homemade crostini or crackers.

Notes: (1) If making your own praline pecans, use this recipe and omit the cinnamon. 

Cantigny Park, Wheaton, Il (April 2023)

Pink Lemon Drop Martini

"We've been friends for so long I've forgotten which one of us is the bad influence." This was the quote on the front of the birthday card sent from my dearest friend this past September. I couldn't help but laugh out loud. Not only because it was funny, but because it was kind of true. We both have our stories of the times when one of us were 'bad' influences on the other. Lucky for me this is my blog so you don't get to hear her stories, just mine. One of my favorites happened when we were attending a conference in San Diego many, many years ago. It was at a beautiful restaurant in Balboa Park where I had my first French Martini and at George's in La Jolla where I had my first Lemon Drop Martini. Apparently I loved those martinis so much, but particularly the Lemon Drop, I uncharacteristically (and a bit irresponsibly) drank several of them in a single day. To say all of my friends were shocked would be an understatement. Of course, I blamed my friend for my over-indulging deep dive into the martini world. Although secretly I was happy she introduced me to beverages I had been too intimated to try before. In addition to learning what my martini limit was (and I was then and still am a lightweight), I can never drink a martini without thinking about where I had my first ones and who it was that introduced me to them.

There are four martini recipes on the blog. But believe it or not, there isn't a recipe for a Lemon Drop Martini here! Many of you might have your own favorite Lemon Drop Martini recipe, but you might not have one for a Pink Lemon Drop Martini. So let me be the one to introduce you to this pretty in pink, delicious, slightly tart, refreshing cocktail. 

Great cocktails require and are made with great ingredients. In addition to homemade simple syrup, freshly squeezed lemon juice, and a fresh ripe raspberry, a high quality, smooth vodka and a great orange liqueur (e.g., Grand Marnier or Cointreau) are the keys to the absolute best Pink Lemon Drop Martini. The vodka is the bedrock of this martini, so choose wisely. I happen to like Grey Goose Vodka, but there other premium vodkas out there to help you create the most luscious, high-end martini. The kind found at bars that take making craft cocktails seriously.

The Pink Lemon Drop Martini might be the most perfect cocktail to welcome the return of warmer weather. Not only is it easy to make, it makes a great impression when served. The tartness of the lemon juice is slightly tempered by the sweetness of the simple syrup. While the combination of the vodka and orange liqueur round out all of the flavors to give the martini its' refreshing, balanced, smooth flavor. 

Vigorously shaking the ingredients in a shaker half filled with ice for about 30-35 seconds will give you a lemon drop martini in the most beautiful shade of pink. And just one fresh, ripe raspberry is all it takes to achieve that gorgeous color. 

If you are having a large group of friends over, make up a pitcher of them shortly before everyone arrives. So you can spend your time mingling rather than mixing.

More than likely the raspberry will break into pieces when it's shaken up in the cocktail shaker. If you want to serve a clear, pink martini, strain the mixture before pouring it into your martini or coupe glass (I strained mine). Then simply garnish the martini with some fresh raspberries or, if you prefer, a lemon slice or swirl.

Sometimes described as a 'tart adult lemonade' the Lemon Drop Martini, is a great cocktail if you enjoy ones having a hint of sweetness paired with a little bit of a pucker. But be aware the cocktail's sweet flavor can easily lead you down the path of over indulgence if you aren't careful. Take it from someone who knows!

The only real difference between this Pink Lemon Drop Martini and the classic Lemon Drop Martini is its' color. But the pink color is what makes this cocktail feel more festive, more celebratory, and even more alluring. If there is one 'new' cocktail you want to serve to your friends this spring and summer, it should be this one! This adult version of 'pink lemonade' is guaranteed to impress!

Recipe

Pink Lemon Drop Martini

Makes 1 delicious cocktail

Ingredients

2 ounces high quality, unflavored vodka

1/2 ounce chilled simple syrup (preferably homemade, see notes)

1/2 ounce Grand Marnier (or other orange liqueur such as Cointreau)

1 ounce freshly squeezed lemon juice

1 fresh raspberry

Ice cubes

2-3 raspberries for garnish

Directions 

1. Pour in the vodka, simple syrup, Grand Marnier, lemon juice, and raspberry into a cocktail shaker.

2. Add 8-10 ice cubes. Shake vigorously for 30-35 seconds.

3. Strain and pour into a coupe or martini glass. Garnish with fresh raspberries or a lemon slice or swirl.

4. Serve and enjoy! And as always, drink responsibly.

Notes: (1) To make the simple syrup mix equal parts water and granulated sugar (e.g., 1/2 cup water, 1/2 cup sugar0 into a saucepan. Bring to boil, stirring frequently until the sugar has dissolved. Immediately remove from the heat. Let cool. Pour into a jar. Cover and chill. (2) If you don't have any Grand Marnier or Cointreau, you could use Triple Sec but your martini may not have the same high-end martini wow factor. (3) If you like a sugared rim to your martini, slide a wedge of lemon around the rim of the glass and then tilt the glass into granulated sugar.

Honey Roasted Carrots w/ Honey Whipped Ricotta

One of the more common refrains heard around my childhood dinner table was 'eat your vegetables'. With the possible exception of creamed corn, I (unsuccessfully) did everything I could to get out of eating cooked canned vegetables. Back then vegetables didn't have the kind of siren call they have for me now. It took many years before I discovered how intoxicating the flavors of steamed, sautéed, and/or roasted fresh vegetables could actually be. Anytime anyone is feeling a bit nostalgic and says something like 'things were better when we were kids', I can't help but wonder if their rosy retrospection meant they grew up eating fresh vegetables. 

I can only imagine what my ten-year-old self would have thought about vegetables if a platter of these sweet, delicious Honey Roasted Carrots w/ Honey Whipped Ricotta were put on the table. I'd like to think  it would have been one of those life changing vegetable awakening moments. 

 

Roasting root vegetables, particularly carrots, brings out their natural sweetness. When roasted with a mixture of melted butter, honey, minced garlic, apple cider vinegar, Kosher salt, and black pepper, you end up with their most heavenly version. But wait. When they are set over a bed of honey whipped ricotta and topped with lemon zest, chopped parsley, chopped pistachios, and flaky sea salt, you will experience a kind of head-spinning, vegetable euphoria you never knew was possible.

Unlike many other vegetables, carrots do not fall into the 'seasonal' category as they are readily available year round. As an added benefit, they are generally one of the more inexpensive ones. Which means this is a side dish you can enjoy twelve months a year. Yet, in spite of their year round availability, carrots seem to have a special place on dinner tables during the spring. Between Easter and Passover, 'cooked' carrots are one of the traditional side dishes. 

Peeled, cut on the diagonal, and sliced lengthwise in half, carrots are tossed in a honey-butter-garlic mixture and roasted for about 30-35 minutes. Roasting carrots at a relatively high temperature not only intensifies their flavor, but completely transforms them.

There are two equally delicious elements to this side dish. With complimenting flavors and textures, I would be hard pressed to tell you not to serve the honey roasted carrots over the honey whipped ricotta. When served together, this side dish is on the slightly decadent side, yet it is not a heavy one. Those taking only a small portion will either immediately regret that decision and hope there is enough left over for seconds.

Once the deliciously sweet and tender honey roasted carrots are placed on top of the honey whipped ricotta, there is the final layer of flavors to bring it all together.

Freshly grated lemon zest, chopped fresh parsley, chopped pistachios and flaky sea salt add flavor and texture to the dish. To say they are the perfect finishing touches would be an understatement. 

The key to ensuring the most exceptional flavor in both the carrots and ricotta is to use a good quality honey. Whether it is store-bought or Farmer's Market bought, honey in glass jars ensures that honey is kept in its' natural state. Honey in plastic bottles will tend to lose its' water content and is subject to having chemicals leech into it. In other words, don't use the plastic bottles of honey for this recipe (or any recipe for that fact). 

The Honey Roasted Carrots with Honey Whipped Ricotta would be great paired with a roast chicken or lamb. Or they can be enjoyed all by themselves with some grilled bread. It's impressive as either a side dish or a main dish! Serve them for a weeknight meal or at Sunday or holiday dinner. I promise you won't have to remind anyone at the table to 'eat your vegetables'!

 

Recipe

Honey Roasted Carrots w/ Honey Whipped Ricotta

Serves 6-8

Ingredients

8-9 large carrots, approximately 1 1/2 pounds (681g), peeled, sliced on the diagonal, and cut lengthwise

4 Tablespoons unsalted butter

1/3 cup good quality honey

4 cloves of garlic, minced

1 teaspoon apple cider vinegar

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Zest from 1 medium sized lemon (1-2 teaspoons)

2 Tablespoons chopped parsley

1/4 cup (38g) pistachios, chopped

Flaky sea salt

16 ounces (453g) whole milk ricotta

1 Tablespoon + 1 teaspoon good quality honey

Pinch of Kosher salt

Directions

1. Preheat the oven to 400 degrees (F). Line a large, rimmed baking sheet with parchment paper. Set aside.

2. In a small-medium sized saucepan, add in the butter and honey. Heat over medium-low heat until the butter has melted.

3. Add in the minced garlic and continue cooking for additional 30-45 seconds.

4. Add in the apple cider vinegar, Kosher salt and black pepper. Reduce heat to low and simmer fro 5-6 minutes. Mixture should have the consistency of a syrup. Remove from the heat.

5. Put the peeled, cut carrots in a medium sized bowl. Pour 1/3 of the honey syrup over the carrots. Stir until well coated.. Pour the carrots onto the prepared baking sheet.

6. Bake for 20 minutes. Remove from the oven. Drizzle over another 1/3 of the honey syrup. Return to the oven and continue roasting for another 10-15 minutes or until carrots are tender.

7. While the carrots are roasting, add the whole milk ricotta, honey, and Kosher salt to a medium sized bowl. Beat until smooth and creamy using either a whisk or hand held beaters.

8. Spread the honey whipped ricotta onto the serving platter.

9. Drizzle the remaining honey mixture over the honey whipped ricotta.

10. Spoon the roasted carrots on top. Top with the lemon zest, chopped parsley, and pistachios. Lightly sprinkle with flaky sea salt. Serve immediately.

Notes: (1) The honey mixture may need to reheated to loosen up before adding more to the roasting carrots and drizzling on top of the honey whipped ricotta. (2) If you have any leftovers, cover and store in the refrigerator. Head in the microwave in 30 second increments until heated through.

Orange Olive Oil Cake w/ Whipped Mascarpone Icing

I first became aware of olive oil cakes while taking a cooking class taken decades ago. To be perfectly honest, I wasn't exactly ecstatic when I learned it would be the dessert we were making. Up until that point in my life I had never had an olive oil cake. Yet, for some reason any enthusiasm I normally have for desserts was replaced with an unfounded ambivalence. More than likely it was my obsession with chocolate that was leading me down an unfair pre-judgment path. However, it would be understatement to say I was reminded of one of life's valuable lessons that day. Never judge a cake before you taste it. 

The plain, simple, almost rustic olive oil cake turned out be an unexpected, incredibly delicious surprise. With a dense, tender crumb texture similar to a great pound cake, but a jillion times moister, I discovered why this seemingly unassuming cake has been around for centuries. With only a hint of sweetness, they are as perfect of a rustic finish to a rich dinner as they are to being served for breakfast or as mid-morning or afternoon snack. Now, years later after savoring my first olive oil cake, it seems they are returning back to the 'dessert' spotlight in great coffee shops and restaurants. And yes, there are even chocolate olive oil cakes!

Olive oil cakes can be served with a simple dusting of confectionary sugar or with a dollop of whipped cream and fruit compote or curd. Or this simple cake can be gussied up with a whipped mascarpone icing. But regardless of how you decide to finish it, there is something else you should know. Olive oil cakes get better with age. While you can enjoy the cake on the day you make it, it actually gets better on days two and three (it lasts up to five days) as the citrus flavors further meld together. In other words, it's one of those cakes that ages gracefully.

Almost all olive oil cakes call for the use of citrus as olive oil and citrus are fabulous together. From freshly squeezed juice, to freshly grated zests, to even some Grand Marnier, what is not to love about this cake? Consistent with the 'more is better' way of thinking, the recipe for this Orange Olive Cake calls for the use of all three. Each 'citrus' ingredient adds a different flavor profile to the cake: sweetness, zestiness, and a greater depth of orange flavor. Because olive oil is a key ingredient in the cake, it's important to choose wisely. Just as you would only cook with an olive oil worthy of finishing a dish or dipping your bread in, you want a good olive oil when baking. Any olive oil with an unpleasant flavor or odor will make their way into the baked cake. The olive oil does not need to be either the most or least expensive or priciest. But it should definitely be extra-virgin. By it's very nature extra-virgin olive oil has fruity undertones, making it the ideal 'oil' choice.

There are as many assembly techniques for olive oil cakes as there are recipes. While the earliest olive cakes were made by hand, the techniques used in this Orange Olive Cake require the use of a hand mixer and whisk. Key to making a great cake batter is ensuring it is not 'over beaten'.  

Baked in a 9" springform pan, the Orange Olive Oil cake bakes for 70-85 minutes. Test the cake for doneness by inserting a toothpick into the cake and pressing down on it lightly.  If the toothpick comes out clean and cake springs back, the cake is done. (To ensure the cake is not 'wet' in the center, err slightly on the side of a longer baking time.) Due to its' long baking time, the top of the cake may darken before the cake is done. To keep the cake from 'over browning' lightly place of aluminum foil over the cake sometime around the 40-45 minute mark. The baked cake should be placed on wire rack and allowed to cool for 30 minutes before being removed from the springform pan. Once completely cool, wrap the cake in plastic wrap and let rest. Note: Recommend baking the cake the night before or earlier in the day of serving. If finishing with the Whipped Mascarpone Icing, wait to put it on the cake until right before serving.

The Whipped Mascarpone Icing can be spread over the top of the cake, piped on with a pastry bag, or dolloped alongside of a slice of cake. While there is much to be said about the old adage 'fresh is best', in the case of this orange olive oil cake, seriously consider baking the cake the day before and icing it on the day you plan on serving it. Because if you have never had an olive oil cake before, I want your first bite to be the one causing you to fall in love. And who knows, instead of chocolate, you might choose to serve this simple, flavorful, moist, citrus olive oil cake at your next gathering. Remember, any leftovers will get even more delicious. 

Recipe

Orange Olive Oil Cake w/ Whipped Mascarpone Icing

Serves up to 12

Ingredients

2 1/2 cups (325g) all-purpose flour

1 1/2 cups (300g) granulated sugar

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup extra-virgin olive oil

3 large eggs

1 cup whole milk

1 1/2 - 2 Tablespoons orange zest (from 2 medium sized navel oranges)

1/4 cup freshly squeezed orange juice

1/4 cup Grand Marnier

1 cup heavy whipping cream

1/2 cup (66g) confectionary sugar sifted

1 teaspoon vanilla

8 ounces (226g) mascarpone cheese, room temperature

Optional: Sliced oranges for garnish; confectionary sugar for dusting; fruit compote for serving, freshly whipped cream

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the parchment paper and sides of pan. Lightly sprinkle the bottom of the pan with sugar. Set aside.

2. Sift the flour, Kosher salt, baking soda, and baking powder together in a medium sized bowl. Set aside.

3. In a small-medium bowl, whisk together the milk, orange juice, and Grand Marnier. Set aside.

4. In a medium-large bowl beat the the sugar, eggs, and orange zest until creamy (about 2 minutes). Slowly pour in the olive and beat until blended (about 1 minute).

5. On low speed, beat in half of the flour mixture. Just until incorporated. Then beat in half of the milk mixture. Just until incorporated. Repeat with remaining flour and milk mixtures. The batter should be smooth and creamy.

6. Pour into the prepared pan. Place the springform pan on a rimmed baking sheet and place in the preheated oven.

7. Bake for 70-85 minutes, carefully rotating midway through the baking process. Note: If the top of the cake is browning too much, lightly cover with aluminum foil. 

8. To check for doneness, insert a toothpick into the cake. If it comes out clean, the cake is done. Additionally, lightly press on top of the cake, if it springs back, your cake should be done.

9. Remove the cake from the oven. Place the springform pan on a cooling rack. Let cool for at least 30 minutes before removing from the pan.

10. Transfer the cake to a serving platter or cake stand. Note: When the cake is completely cool, cover well with plastic wrap. Highly recommend making the cake a day in advance and storing at room temperature.

11. To make the icing whip the heavy cream, vanilla and confectionary sugar until soft peaks form. Beat the mascarpone separately until smooth and creamy. Add the mascarpone to the whipped cream. Beat or whisk until well blended, smooth and fluffy.

12. Spread the icing top of the cake using an offset spatula. Or put the icing in pastry bags and pipe on top of the cake. Or serve the icing in a bowl and place dollops on cut slices of the cake.

Notes: (1) You can garnish the cake with fresh orange slices. (2) You can serve the cake with an orange curd or fruit compote. (3) If you ice the cake, keep covered and refrigerated after serving. (4) If you don't ice the cake, keep well wrapped at room temperature.

Baked Rigatoni w/ Sausage, Ricotta & Mozzarella

We dodged the blizzard bullet this past weekend. However, in anticipation of the predicted heavy snowfall, I thought the forecast called for comfort food to fortify our bodies and spirits. First up was replenishing the freezer with balls of dough made from my favorite chocolate chip cookie recipe. Followed by a trip to the grocery store to gather the ingredients for both pancakes and this hearty, soul satisfying, incredibly flavorful Baked Rigatoni w/ Sausage, Ricotta & Mozzarella. As it turned out, we didn't have to shovel any snow, but we ate pretty well. 

Beyond how satisfying it is, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is a perfect, unfussy weeknight, weekend, Sunday dinner, or dinner party worthy dish. Paired with a fabulous salad, some warm crusty bread, and wine, you have all of the makings of a meal destined to make everyone sitting around the table feel both happy and content. 

There are technically two versions of this dish. The simple one and the more complicated one. The simple one uses a high quality store-bought arrabbiata sauce and store-bought pesto. The complicated one is made with homemade marinara and homemade pesto. The recipe below is for the simpler one. The simple, semi-homemade version makes it an even more enticing go-to dish.

With three kinds of cheese, could this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella be any more irresistible? A ball of fresh mozzarella (cut up or broken up into pieces), grated mozzarella, and whole milk ricotta are the trifecta of cheesy goodness. If you want to give the ricotta even more body, I highly recommend you mix it with an egg yolk. Mild Italian sausage and arrabbiata sauce give this dish a bit of kick. However, if you want a slightly less spiced version, use chicken sausage and marinara sauce. 

Heavy cream and butter (should you decide to use it), adds both thickness and richness to the sauce. A small amount of butter goes along way, so one tablespoon is all you really need. When buying the pasta, I highly recommend using rigatoni, but you could also make it with ziti. But you should know there is a difference between the two. Rigatoni is usually made with durum wheat flour and is a tube shaped, ridged, flat end pasta. Ziti, on the other hand, is smooth with angled edges. Both work well in baked pasta dishes, however, the rigatoni has a slightly firmer bite than the ziti and it's ridges give the sauce something to cling to. I just happen to think the rigatoni makes the dish even more appealing.

The shredded mozzarella get mixed into the pasta, sauce, and sausage mixture, while the ball of fresh mozzarella gets cut up (or broken up) and evenly placed on top. Dollops of the enriched ricotta and pesto go on top of the pasta before it goes into the oven to bake.

In a preheated 350 degree (F) oven, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is covered with foil and initially baked for 15 minutes. After fifteen minutes, the foil is removed and the pasta continues to bake for another 15-20 minutes. Or until the cheese has melted and it cooked through the center.

If you want to add even more cheesiness (and you should), top the baked pasta with shavings of Parmigiano-Regianno before serving. Bring a bowl of additional shaved cheese to the table for those who really love cheese!  And for an even more impressive presentation, garnish the top with some fresh basil before serving!

If you are craving comfort food or need an excuse to host a casual dinner party, make this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella! It's an incredibly delicious, hearty, simple yet impressive, almost effortless to make dish. One destined to become one of your go-to favorites! 

Recipe

Baked Rigatoni w/ Sausage, Ricotta & Mozzarella

Serves at least 8

Ingredients

16-20 ounces (461-567g) Italian sausage, casings removed and broken in pieces (more is better!)

1 Tablespoon olive oil

1 pound (454g) rigatoni (see notes)

32 ounce (907g) jar plus 1/2 to 1 additional cup (125-250g) of high quality arrabbiata or marinara sauce, store bought (recommend Rao's) or homemade. Note: You will need between 4 and 4 1/2 cups of sauce for this dish.

1/2 cup heavy cream

1 Tablespoon unsalted butter (optional, but good)

1 cup (4 ounces/114g) shredded mozzarella cheese

8 ounce (230g) ball of fresh mozzarella

1 cup (228g) whole milk ricotta

1 large egg yolk

1/4 to 1/2 cup (62g-124g) homemade or high quality imported pesto (I used about 1/3 cup of pesto)

Freshly shaved Parmigiano-Regianno

Fresh basil for garnish

Directions

1. Preheat oven to 350 degrees (F).

2. Cook the rigatoni according to package directions. Drain and let cool slightly. Note: You want the rigatoni to be slightly al dente as it will continue to cook in the sauce when baked in the oven.  

3. In a large skillet, add the olive oil and cook the Italian sausage over medium-high heat until browned (about 10 minutes). Remove from the heat.

4. In a medium saucepan, whisk together the arrabbiata sauce and heavy cream and cook just until slightly heated. For an even richer sauce, add in 1 Tablespoon of unsalted butter. Cook until the butter has melted. Note: Begin with using 4 cups of sauce. If after mixing the sauce with the pasta and cooked sausage you feel you would like a saucier dish, mix in the remaining 1/2 cup.

5. Add the cooked pasta and sauce to the skillet with the cooked sausage. Stir to combine. 

6. Immediately transfer to a 9" x 12" baking dish and mix in the shredded mozzarella.

7. In a medium sized bowl, whisk together the whole milk ricotta and egg yolk. Evenly drop dollops of the enriched ricotta over the pasta.

8. Evenly insert pieces of the fresh mozzarella into the pasta dish.

9. Evenly place spoonfuls of the pesto on top of the pasta dish.

10. Place on the baking dish on baking sheet and tightly cover with aluminum foil. Bake for 15 minutes. Remove the foil and continue baking for another 20 minutes or until completely heated through.

11. Remove from the oven, garnish with fresh basil, top with some shaved parmigiano-regianno, and serve immediately.

Notes: (1) I used Rigatoni No. 50 from Rummo. (2) Four cups of store bought or homemade arrabbiata (or marinara) sauce is needed for this dish. I used a 32 ounce jar of Rau's Arrabbiata Sauce and used one cup from a 24 ounce jar. (3) You could assemble the dish early in the day, cover and refrigerate. Take the baking dish out of refrigerator at least 20 minutes before placing it in a hot oven.