If you know me, you know I’m a sucker for any kind of pasta, any time or any place! Spaetzle is a German Style Pasta that I also love. Here’s an easy recipe taking a shortcut with a package of dry Spaetzle. It is a thicker, eggy pasta that cooks up just like dry spaghetti. So it fits right in with my pasta addiction AND it is an homage to the German side of my family! I had a pkg of it and here’s what I came up with for dinner.

• 1/2 lb sliced bacon, chopped
• 1 large onion, halved and then sliced
• 1 pkg dry Spaetzle (@ 1 lb)
• 2 – 4 fish fillets (I used Cod this time)
• 6 tbsp butter, divided
• Salt & pepper, to taste
• a generous amount of fresh parsley, chopped

In a large, dry frying pan, sauté the bacon and onion. The rendering fat from the bacon will cook the onions

Boil the spaetzle in a large stock pot according to pkg directions, adding salt to the water just like pasta

In a separate frying pan with 2 tbsp butter, sauté the fish adding salt & pepper, to taste

Drain the spaetzle reserving some water in case you need it. Add to the pan with the bacon and onion. Toss together with 4 tbsp butter, salt and pepper to taste and a generous handful of parsley. If it is too dry, add a little of the reserved water to loosen it up.

Serve the spaetzle topped with the fish and a sprinkle of parsley

Submitted by G ♥️

This recipe is a quick version of a post from June 24th of this year. I was a little pressed for time, so I used bottled honey-flavored barbecue sauce, to which I added 1/2 cup of honey.

The process is pretty simple. Put the desired number of ribs on a rack in a covered, foil-lined baking pan; bake in the oven for 25 minutes @375°; drain off the liquid. Mix ½ cup of honey into a jar of bottled barbecue sauce. Reduce the oven to 325°. Season the ribs with salt and pepper; paint the ribs with the sauce, cover, and return to oven. Repaint both sides of the ribs every 15-20 minutes for about 1 hour. Let the ribs continue to bake in the covered pan @300° for as long as 1 hour. Slow roasting makes for very tender meat. Just before serving, paint the ribs one more time before placing under the oven’s broiler -set on high- for about 2-3 minutes to crisp the ribs.

These ribs are shown served with two side dishes from previous posts: Tortellini Salad, posted September 8th, and Red Cabbage and Apples, posted August 26th.

The meat falls off the bone, is juicy and tender, and best of all, there is no need to clean the grill!

Submitted by L:🍴

Our blog has posted scones on more than one occasion, and here we go again! The addition of cream cheese to this one makes a smooth pastry that I think you will enjoy.

Blueberry Scones

• 3 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ pound butter
• 4 ounces cream cheese
• ⅜ cup honey
• ½ cup buttermilk
• 2 eggs, slightly beaten
• 2 cups fruit – frozen

Mix together flour, salt, baking powder. Cream butter, cream cheese; add honey, milk, and eggs. Add the flour and mix together. Fold in the fruit. Place on parchment-lined baking tray; score the dough into wedge shapes. Bake @350° for 25-30 minutes, until golden.

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There are a few versions of the story recounting how this dish got its name, perhaps in honor of the Sicilian-born composer Vincenzo Bellini, who wrote the opera “Norma”. It is a tragedy of the Druid princess who falls in love with and bears two children of a Roman proconsul named Pollione. There is a love triangle, not completely unheard of in tragedies, and the whole thing ends with Norma and Pollione dying on a sacrificial pyre where they are both engulfed in flames.

Death and pasta – what could be more Sicilian? 

Anyway, the first story of the dish’s name is that a famous Italian chef was so excited by seeing Bellini’s “Norma” that, as soon as he returned to his kitchen, he concocted this sauce and named it in her honor using products typical of the region: eggplant, tomato sauce, ricotta, and naturally, spaghetti.

The more likely explanation is that a few of Bellini’s compatriots, delighted by the beauty of the opera, began using the new superlative “una vera Norma” (“a real Norma”) to praise the merits of a product or a deed. Think about these familiar eponymous expressions, both positive and negative- “This is a Mickey Mouse rule!”, “She’s a Mona Lisa,” “He’s a regular Einstein,” “He’s a Jack-of-all-trades,” or “He has the Midas touch.”

After many years had passed, the author Nino Martaglio allegedly tasted this regional dish and went into catatonic ecstasy about it, subsequently calling it “Spaghetti Alla Norma“- which is its name to this very day. 

And there you have it.

Spaghetti Alla Norma

• 1 pound of spaghetti
• 3 large eggplants
• sea salt
• olive oil for frying the eggplant, thinly sliced
• flour, to dredge the eggplant slices
• 2 cups Ricotta cheese
• chunky marina sauce (onion, garlic, chunky pieces of fresh or canned tomatoes)
• fresh basil leaves

Slice the unpeeled eggplant into thin slices; sprinkle with sea salt and place in a colander and let sit for about 1/2 hour to let the extra moisture drain out. Wipe the eggplant slices with paper toweling, dredge in flour, and fry a few slices at a time, just until they brown slightly. Place in a casserole and bake @350 for about 20 minutes until tender.

Sauté chopped onion, minced garlic in olive oil, add tomatoes, salt and pepper, fresh basil and a pinch of baking soda; cook for about 25 minutes.

While the eggplant is in the oven, and the sauce is simmering, cook the spaghetti al dente. Drain, place in large serving bowl. Put several dollops of Ricotta atop the spaghetti and stir gently. Place the eggplant and the sauce on top of the spaghetti. Add a bit of basil for garnish. Serve immediately. 

No need to leap into the sacrificial pyre – you’ll love the relative ease of making this one. So, for the love of Pete, don’t be a Nervous Nellie, your dinner will be “una vera Norma“, the real McCoy, because you have the Midas touch! (Okay, I’m all done, for now.)

Submitted by L: 🙄

Today was one of those lazy days where I really had not planned ahead for dinner. Around 6:00 PM, I meandered into the kitchen to decide if there was any hope of a meal, or if I’d be searching for takeout menus.

Two lonely ears of corn, a bunch of asparagus, a nearly empty bag of shredded cheddar, and the last of a container of half and half all work well together with a few additional kitchen staples to make a small pot of quick chowder. Any vegetable will do in a pinch. Check the contents of your refrigerator and use your imagination.

Corn and Veggie Chowder

• ½ medium onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons butter
• 2 medium potatoes, peeled and diced
• 3 or 4 spears of asparagus, cut into pieces
• 1¼ cup vegetarian bouillon
• 2 ears of corn, cooked – cut off the kernels and set aside
• ¼ cup shredded cheddar cheese
• ¼ cup Half and Half
• 3 strips of bacon (or a vegetarian substitute), cooked crispy, crumbled
• ¼ teaspoon dried marjoram

Sauté onion and garlic in butter for about 8 minutes. Add the diced potatoes and sauté about 5 minutes. Add the bouillon and the Half and Half; simmer until the potatoes are tender. Add the corn, marjoram, and the asparagus pieces; simmer until the asparagus is crisp-tender. Stir in the cheese to melt; serve soup with crumbled bacon on top.

I served the soup with some Swiss cheese quesadillas, and the rest of the asparagus, steamed and seasoned with lemon and pepper. A delicious meal – and really quick and easy.

Submitted by L: 🥓🍵🥔

As fancy as this dish sounds, it’s quite simple to prepare. I made this with regular baking potatoes, but type of any potato will do.

Potatoes Au Gratin

• 3 large potatoes, washed, unpeeled
• 1 cup milk
• salt and pepper
• melted butter
• ½ cup shredded cheddar cheese

Slice potatoes very thinly – ⅛” is optimal thickness; a food processor does the most efficient job, but a sharp knife is standard equipment in most kitchens and works just as well. Spray a 2-quart baking dish with olive oil spray; alternate potatoes with the milk, salt & pepper. Pour melted butter over top, and sprinkle with shredded cheese. Bake @400° for 40 minutes. Test the potatoes for doneness with a fork.

I am a big fan of this dish!

-Submitted by L 🥔🥔🥔

Bought extra peaches because they were so beautifully ripe I could make a little jam! You can make delicious jam easily with almost any kind of ripe fruits. Great for toast, waffles, cookies, cakes, ice cream and even some sweet/salty bruschetta with prosciutto or goat cheese! Use your imagination and what you have in your kitchen! Let us see your combos!

• 1 cup sugar
• 2 tbsp + 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 5 medium sized peaches – peeled, pitted & coarsely chopped

Put sugar, 2 tbsp lemon juice, vanilla & cinnamon in a heavy, non-reactive saucepan

Cook over medium heat, stirring occasionally, until sugar dissolves – about 5 minutes

Add the peaches and stir to coat

Raise the heat to med-hi to bring to a good simmer

Cook while stirring until the mixture is thickened and peaches are very soft, about 20 minutes (lower the heat if mixture boils too hard)

Remove from heat and crush the peaches with a potato masher until desired texture

Stir in 1 tsp lemon juice and let cool

Put into a container and keep in the refrigerator

Submitted by G ♥️

If you like a sweet-tart dessert, this is the one for you. The tartness of the cranberries is set off nicely by the cream cheese frosting. This recipe was on the bag of cranberries in my freezer that I thought needed to be used up. The package listed this website for additional cranberry recipes: http://www.twinlakecranberry.com. Take a peek for information about the company, products, (mostly cranberries!), health benefits, recipes, (family favorites!) and contacts and links. And you thought cranberries were just a side dish for Thanksgiving dinner!

Cranberry Bars

• 2 cups cranberries, chopped
• 2 eggs, well beaten
• ½ cup butter
• 1 teaspoon vanilla
• 1¼ cups sugar
• 1½ cups flour
• ½ cup chopped nuts (walnuts or pecans)
• ½ teaspoon salt

Chop the cranberries in a processor. In a large bowl, cream eggs, butter, and eggs; Add dry ingredients; Fold in the cranberries. Spread into a greased 9×13 pan. Bake 35 minutes @350°. Let cool.

While pan is cooling, make the frosting.

• 4 ounces cream cheese, softened
• 1 teaspoon milk
• ½ cup butter, softened
• 1 teaspoon vanilla
• 2 cups powdered sugar

Beat together until smooth and fluffy. Frost the cooled bars. Cut into squares and serve.

Steep some tea, and enjoy a Cranberry Bar as you relax with your favorite book. (I added a spritz of whipped cream.)

Submitted by L ☕️

My Sista’s and my dear friend, Nancy, shared a story with me about Croatian Plum Dumplings, including the details of making this recipe. She spoke fondly of enjoying this special dish, representative of her family’s heritage, at special gatherings. Since plums are in season right now, it’s a perfect time to give this a try.

Knedli Od Sljiva, as they are called in Croatian- are made with a mashed potato dough, similar to the dough for Italian gnocchi. They can be eaten as a dessert when sprinkled with sugar and cinnamon, served as a meatless main course, or included as a starch accompanying a meat dish. 

Plum dumplings are common throughout Eastern Europe among Poles, Hungarians, Romanians and wherever plums are plentiful. The small damson plum is preferable, but Italian prune plums work fine. Here in western New York, the prune plum is my fruit of choice and I am going to take a stab at this delicacy. Hoping to make you proud, my friend!

After texting her some photos of my work, Nancy gave me a few pointers: use instant mashed potatoes for a smoother texture, cover each plum with enough dough so the plum is not visible, do not boil them too hard or they will break open – but if they do, fry them in the bread crumbs and they will still be tasty. (You will see the bowl of “fails” in my photos below. They tasted great in spite of breaking through the dough!)

Croatian Plum Dumplings (Makes 16)

• 3 medium potatoes, peeled, boiled, mashed and cooled
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 16 damson or Italian prune plums, washed and pitted
• 16 sugar cubes
• 4 tablespoons (1/2 stick) butter
• 2 cups bread crumbs
• Granulated or confectioners’ sugar
• Cinnamon, optional

In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and mix until a soft dough forms. I used my hands to gently blend the ingredients.

Place a sugar cube in the center of each pitted plum. Place a large pot of salted water on the stove to boil.

Using lightly floured hands, take a portion of dough and pat it flat in your hand. Or dampen your hands slightly with water. Place a plum in the center and bring sides of dough up over plum, enclosing it completely. Moisten edges if necessary to seal. Be generous enough with the dough so you do not see the plums through the dough.

Carefully drop into boiling water. Repeat until all plums are in the water. Cook 20 minutes. (Because I was a little stingy with the dough, I had leftover for 3 additional dumplings.)

Meanwhile, melt butter in small skillet, add bread crumbs. Using a slotted spoon, remove dumplings to a colander to drain. Transfer to the frying pan and brown the dumplings along with the butter and crumbs. Move to a serving platter. Dust with granulated or confectioners’ sugar and cinnamon, if desired.

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Submitted by L: 😋 (Proud to be designated as an honorary Croat for my efforts today! Hvala van, Nancy! Thank you!)

Loring Place restaurant, run by Chef Dan Kluger, is located at 21 W. 8th Street in the heart of New York’s Greenwich Village. His menu is guided, first and foremost, by the bounty of the greenmarket and local sourcing. That philosophy of using the freshest, most readily available ingredients is the driving force behind French and Italian cuisines. Everyone who influenced my efforts in the kitchen has lived by that rule.

I first learned about Loring Place from a newspaper article. Unfortunately, the publication is nameless, since I attached the clipping to a 3×5 card without citing it. My best guess is that it’s from the New York Times, which often runs articles featuring great restaurants in the City. It describes the recipe as “adapted from Loring Place, New York.” Adapted is code for copied with a few changes to make it new.

My version is somewhat different from the one that appeared in the paper because I didn’t have the pesto sauce or the canned artichokes it calls for. The family didn’t seem to mind the minor modifications.

Baked Ricotta With Vegetables

• 1/2 cup crisp-cooked asparagus, in angled-cut 1” pieces
• 1/2 cup mushrooms, sautéed in olive oil
• 8 ounces whole-milk Ricotta cheese
• 1/3 cup grated parmesan cheese
• 3 tablespoons shredded mozzarella cheese
• 1/4 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 large egg plus 1 yolk
• 1/2 teaspoon dried mint leaves
• salt and pepper, to taste
• 2 teaspoons olive oil

Grease a 9-inch cast iron skillet with 1 teaspoon olive oil. Place Ricotta in a bowl; fold in the parmesan, mozzarella, oregano, basil, mint, egg and yolk. Season with salt and pepper. Spread into the cast iron skillet. Heat broiler to low; place skillet under the broiler for 10 minutes. Remove from oven. Scatter the asparagus and mushrooms on top and drizzle the 2 teaspoons of oil over the vegetables. Return to broiler on low for 6 minutes. Serve directly from the skillet.

This is great served with garlic bread, or as a tasty side dish for any number of meat or fish dishes.

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Buon Gusto!

Submitted by L: 😋