BCP: Apple Crostada

After my disastrous attempt at shortbread, I was determined to find pastry success with the Apple Crostada. Ina describes this delicacy as her "go-to" dessert and one where even crumbs don't survive. Expectations were high.

I took my time and followed the recipe just as written. I started on the pastry component which did actually use a food processor (wasn't just me being lazy!). After I mixed everything together and chilled the dough for a bit, I rolled the pastry between plastic wrap (my idea, I might add) to get it thin enough. This was definitely a crucial step and I would have been sunk without that plastic wrap--I never would have been able to pry it off a cutting board or my counter.

While I chilled the dough, I peeled a bunch of apples (easier than I thought!), mixed together streusel-y crust and was ready for assembly. I piled the apples on the dough and topped with the streusel.

The result? (Side note: sorry--totally forgot to take an actual pic of the final product but the picture above is at the oven ready stage--still very pretty!). A delicious, flaky, fruity pastry pie. This dessert is actually quite light and so good. It's a bit of work but it would definitely impress!

BCP: Cookies for Santa

Since we were on a cruise for Christmas, we didn't actually leave these cookies for Santa but I'm pretty sure he woud have liked them--we did!

These are your traditional chocolate chip cookies ut they use chocolate chunks instead of chips. They are one part of a trio of cookies Ina includes in her "Snow Day" celebration. I've actually made all three cookies before (chocolate chunk, peanut butter chocolate chunk and chocolate white chocolate chunk) and they get rave reviews each adn every time.

Ina is of the "bigger is better" philosophy as well as the "soft, chewy center" cookie--two schools of thought I also subscribe to.

An extra cookie tip--chill the dough before you use it. That way your cookies won't become too flat. I wish I had done that as mine were quite thin (but still super tasty).

BCP: Pasta, Pesto and Peas

This recipe rocks! Ina incudes this recipe in her section on "Summer Parties" and I couldn't agree more. I guarantee if you took this to a picnic or BBQ, you would come home with an empty bowl.

First, I needed pesto which I had previously made (you could use store bought refrigerated pesto if you are short on time). Since the first step was already completed, I boiled up some bow-tie pasta (the recipe calls for half bow-ties/half fusilli but I used all bow ties). When you get your pasta al dente, drain it and toss with a touch of olive oil.

Meanwhile, food process the pesto, drained and squeezed frozen spinach, lemon juice and mayo. Mix this with the pasta and pop in your defrosted frozen peas, pine nuts and parm. Add some salt and pepper and get ready for a food party in your mouth!

BCP: Roast Loin of Pork with Fennel and Sauteed Cabbage

This is probably what most people would consider a "Sunday Night" meal. It's really not complicated but it's probably not something I would have the patience for after working all day.

You need to first grind together the garlic, salt, mustard and thyme to make a paste for the pork. Use your hands and have some fun spreading it around--then let it sit for a while.

Meanwhile, cut up tons of fun veggies like carrots, onions, potatoes and fennel. The seasoning for the vegetables is simply olive oil, butter, salt and pepper. You roast the vegetables for a bit and then add the pork to the pan and cook for 30-50 minutes.

After you let the pork rest, you can slice it thickly.

Sauteed cabbage makes a nice accompaniment to this dish. And bonus--it's Martha Stewart's recipe! The best part is that you simply slice the cabbage into thin ribbons, saute in butter and season with salt and pepper.

Overall this was an excellent meal. I would definitely make the cabbage and the roasted vegetables again. The pork was fine but I'm beginning to recognize that pork is just not my favorite (unless it's ribs!). Pork loin doesn't have enough flavor for me and even cooked properly, is still a bit dry. But if pork's your thing--this is a good one.

BCP: Chicken Soup with Matzo Balls

Happy New Year! I thought I'd start the year with a comforting recipe to get you through the winter cold (even though it's quite warm and sunny here in Florida). I love soup so the thought of making this recipe was quite exciting. I've made chicken soup from scratch many times and enjoy the process.

Sometimes making homeade broth can intimidate people but it really is a snap. You don't have to peel any vegetabes or chop them just so--you basically give them a rough cut and toss 'em in with a whole chicken and some herbs. I was able to find a packaged assortment of herbs instead of buying them all individually. Otherwise I probably would have just used the dried variety to save money.

Your house will smell wonderful as the soup simmers for a few hours. Then you remove the chicken, let it cool and cut off the meat. Meanwhile, you strain the rest of the contents of the broth, let that cool in the refrigerator (I left mine overnight) and skim the fat off the top. The broth is now ready to use.

I've never had matzo balls before so I don't even know how to judge this recipe. I'll be kind and say they weren't the best thing I've ever made. My kids kind of liked them though which completely shocked me.

I don't know what my problem is but I suck at whipping egg whites. No stiffness at all which I'm sure affected my end product. Anyway, I ended up throwing out most of the matzo balls and just serving the soup with noodles. Everyone loved it!