Author: laurenrhill

Dessert

Cheesecake

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Cheesecake

Cheesecake

  • Servings: 12
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


For the crust:
1 ¾C Graham cracker crumbs (from about 15 Graham crackers)
2T Brown sugar
6T Salted butter, melted

For the filling:
32oz Cream cheese, room temperature
1C Granulated sugar
¼C Brown sugar
½t Salt
2t Vanilla extract
4 Eggs, beaten and room temperature
2/3C Sour cream
2/3C Heavy whipping cream

Directions

Preheat oven to 350°

Process graham crackers and brown sugar in a food processor until finely ground. Slowly pour in butter and pulse until well combined.

Lightly butter a 9” springform pan and gently press the graham cracker crumbs into the bottom of the pan.

Place the pan in a large roasting pan and bake the crust at 350° for 10 minutes. Remove from the oven and let cool.

In an electric mixer, mix cream cheese until smooth and creamy, about 5 minutes. Add the granulated sugar and brown sugar, mix for an additional 5 minutes. Add salt, vanilla, eggs, sour cream and heavy cream to the cream cheese. Mix until well incorporated.

Boil 4 cups of water over high heat. Meanwhile, wrap the bottom of the springform pan with heavy duty foil a couple of times. Be sure that your pan is completely sealed so that water cannot penetrate.

Pour the cream cheese filling into the springform pan over the crust.

Place into roasting pan and carefully pour boiling water into the roasting pan.

Bake at 325° for 1 ½ hours.

Turn off heat to oven and open oven door. Let the cheesecake gently cook in oven for 1 hour. Cover and chill in refrigerator for a minimum of 3 hours or overnight to fully set before slicing.

Dinner, Lunch

Cambozola & Caramelized Onion Burger

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Cambozola & Caramelized Onion Burger

This gourmet burger topped with mozzarella, cambozola sauce and caramelized onions is on point! It’s as elegant and tasty as a burger can get.

Cambozola & Caramelized Onion Burger

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


2 Brioche hamburger buns
½lb Ground beef
½C Mozzarella cheese
1 Eggs
½t Worcestershire sauce
¼t Sea Salt
¼t Fresh cracked Pepper
2 Cloves garlic, minced
½ Onion, sliced
Olive Oil

Cambozola Sauce
2T Butter
1 Clove garlic, minced
¼C Cambozola cheese
2T Pecorino Romano, finely grated
1T Whipping Cream
1t Onion powder
Salt and pepper


Directions

In a large bowl, mix ground beef, egg, Worcestershire sauce, salt, pepper, garlic and finely chopped onion. Use your hands to mix and be careful not to overmix, or your patty will be tough. Divide into two portions and form patties.

Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Once hot add burger patties. Flip the patties once they’ve formed a crust, about 2 minutes. Place mozzarella cheese on top of burgers, cover and cook for an additional 2 minutes. Remove patties and add buns to the pan and toast for about 30 seconds.

Meanwhile sauté sliced onions in olive oil over medium-low heat, sprinkle with salt and pepper and cook until soft. Remove onions from pan and set aside.

In a small saucepan over low heat, combine the butter and garlic. When butter has melted, add the remaining sauce ingredients. Stir to combine and let simmer for 5 minutes, stirring often.

Place patties on buns, top with cambozola sauce and sautéed onions.

Appetizer

Crab Cakes

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Crab Cakes

Crab Cakes are such an easy and delicious addition to any meal. These are perfectly creamy and lightly breaded.  They are a wonderful appetizer or can be the main course. It pairs beautifully with a fresh lemon aioli with a dash of paprika.

Growing up in the Pacific Northwest crab was always on the menu. Some of my favorite memories growing up was crabbing with my dad.  You could toss a pot into the water and an hour later have a dozen fresh crabs waiting for you. There is nothing quite like fresh crab!

Cabe Cakes

  • Servings: 8
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


1lb Lump crab meat
1 Egg
¼C Mayo
1t Worcestershire sauce
1T Dijon mustard
¾t Salt
¼t Fresh black pepper
½t Paprika
1T Chives
1T Onion, finely minced
½C Panko
Vegetable oil for frying


Directions

In a medium mixing bowl mix egg, mayo, Worcestershire sauce, Dijon, salt, pepper and paprika. Add crab meat, chives, onion and panko and gently fold together until well combined. Cover with plastic wrap and refrigerator for a minimum of 1 hour.

Scoop crab meat into 1/3 cup portions and form each one into a patty.

In a large non-stick pan add vegetable oil (about ½ cup) and heat over medium heat. Once hot fry each patty in patches of four. Fry until golden-brown, about 4 minutes per side. Remove and place on a wire rack to drain off excess oil.

Appetizer

Mozzarella & Anchovy Stuffed Zucchini Blossoms

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Mozzarella & Anchovy Stuffed Zucchini Blossoms

Stuffed zucchini blossoms are a delicate and perfect summer appetizer. This might just be one of my favorite dishes!

Zucchini blossoms can be a little challenging to get your hands on. You can find them at specialty grocery stores or farmers markets. If you have the opportunity to grow them, I highly recommend this. They are easy to care for, and you will get beautiful blossoms all summer long. I always plant both zucchini and squash so that I get lots of blossoms with different vegetables.

Mozzarella & Anchovy Stuffed Zucchini Blossoms

  • Servings: 12
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


12 Zucchini flowers
6oz Fresh mozzarella, cut into small strips
2oz Anchovy fillets
1C Flour
1C Club soda, cold
¾t Salt, plus extra for seasoning
Vegetable oil, for frying


Directions


Gently stuff the blossoms with mozzarella and half an anchovy filet. Close the blossoms so that the petals seal.

In a medium bowl, whisk together flour, club soda and salt.

Heat vegetable oil to 350°. Dip the stuffed zucchini blossom into the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Drain on a paper towel lined plate and immediately season with salt.

Appetizer

Beef Carpaccio

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Beef Carpaccio

Beef Carpaccio is an elegant and classic Italian dish. It is simple and light and makes for an impressive starter to any meal.

This dish is made with raw beef, dressed in a mustard mayonnaise and topped with baby arugula. Because the beef is served raw it is very important that you get a quality cut of beef. You will want a beef fillet or beef tenderloin. These cuts are both extremely tender and will melt in your mouth.

Beef Carpaccio

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


½lb. Beef tenderloin
1C Baby arugula
2 oz. Pecorino romano, shaved into thin slices
1t Capers
1 Garlic clove, minced
2t Dijon mustard
1 Egg yolk
¼t Sugar
1t White wine vinegar
2T Olive oil
2T Vegetable oil
Sea Salt
Fresh ground pepper


Directions

Wrap the beef in plastic wrap and tighten each end. Place in freezer for 1 hour. Refrigerate serving plates for an hour prior to serving.

In a small mixing bowl, whisk together the garlic, mustard, egg yolk, sugar and vinegar. Slowly whisk in the olive oil and vegetable oil. Season with salt and pepper.

With a very sharp knife, trim off all the fat from the beef, then slice the meat as thinly as possible. Place the beef in a single layer on plastic wrap, so they do not overlap. Top with another sheet of plastic wrap. Using a rolling pin, gently roll over the beef so that it spreads out and becomes paper-thin.

Drizzle the serving plates with a little olive oil and sprinkle with salt. Place the beef on the serving plate, top with arugula, drizzle the dressing over the beef and arugula, sprinkle on the capers and top with the shaved cheese. Season with the entire plate with sea salt and fresh ground pepper.

Dinner

Pork Milanese

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Pork Milanese

Crispy and tender pork cutlets topped with a beautiful and fresh arugula and cherry tomato salad. Simple yet refined, the perfect weeknight meal or an elegant dish to prepare for guest.

Pork Milanese

  • Servings: 2-4
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


Pork Chops
1lb Pork chops
½C Flour
2 Eggs, beaten
1C Italian bread crumbs
1t Mustard powder
2T Olive oil
Salt & Pepper

Salad
4C Arugula
½C Cherry tomatoes, halved
¼C Onion, thinly sliced
1 Lemon, juiced
2T Olive oil


Directions

Trim all fat off the pork then pound each pork chop into ¼-inch thick slices. Generously season both sides of the pork with salt and pepper.

Place the flour, egg and breadcrumbs in three separate bowls. Add mustard powder to the egg mixture. Season flour with salt and pepper. Dip each slice of pork into flour, turning to coat lightly, then dip into eggs, letting excess drip off, and then into the bread crumb mixture, patting firmly to coat completely.

Heat a large nonstick sauté pan with 2T olive oil over medium heat. When pan is heated add pork and cook for 2-3 minute on each side or until crisp.

Meanwhile, in a small mixing bowl add lemon juice and slow whisk in olive oil. Season with salt and pepper. Toss with arugula, onions, and cherry tomatoes.

Place pork on plates and top with arugula salad. Serve warm.

Dessert

Stracciatella Gelato

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Stracciatella Gelato

This Stracciatella Gelato might just be my new favorite gelato. Silky, smooth and refreshing! 

Gelato in Italian literally means “frozen,” but it is used to indicate the Italian version of ice cream. The difference between ice cream and gelato is gelato has a higher proportion of milk and a lower proportion of cream and eggs resulting in less calories and fat and more flavor. Another difference is that gelato is churned at a slower speed than ice cream, which means less air is whipped into the mixture creating a dense, velvety texture. It is also typically stored at 15°F whereas ice cream is stored at 0°F. Because it’s not quite completely frozen, gelato tends to be softer and silkier.

Stracciatella Gelato

  • Servings: 6
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


2 ½C Organic whole milk
1C Heavy Cream
2t Vanilla extract
¼C Sugar
1 Whole vanilla bean, split and seeded
¼C Good quality dark chocolate, finely chopped
2T Cornstarch
1 Egg, yolk


Directions

Put 1 ½ cups of milk, cream and vanilla into a heavy-bottomed medium saucepan over medium heat until bubbles appear around the edge of the saucepan and mixture is about to boil. Stir frequently and do not let it come to a boil.

Meanwhile, put remaining milk, sugar, vanilla bean and cornstarch into a small bowl and stir until well combined. Remove saucepan from heat and stir in milk and sugar mixture. Return to heat and cook, stirring frequently, until sugar dissolves and mixture thickens slightly, 8-10 minutes. Remove from heat.

Put egg yolk into a small bowl and whisk until slightly thickened. Pour 1 cup of the hot milk mixture into the yolk, whisking constantly then gradually add mixture back into the hot milk mixture in the saucepan. Stir until well combined. Set aside and let cool, stirring often. Cover with plastic wrap and refrigerate overnight.

Stir and churned at lowest setting in an ice cream maker.

Breakfast

Breakfast Burrito

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Breakfast Burrito

Breakfast Burrito

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


4 Slices of bacon, roughly cut
¼C Onion, chopped
1t Jalapeño, diced
3 Eggs, beaten
1 Green onion, sliced
½ Avocado, peeled, pitted & diced
½C Shredded cheese, Mexican style four cheese
2 Flour tortillas, 10-inch
Slat & Pepper

Directions

In a medium non-stick pan cook bacon over medium heat until crispy. Remove from pan and place on paper towel lined plate. Leave beacon fat in pan and add the chopped onions and jalapeno to the pan. Cook until softened, about 4 minutes. Add the bacon, green onions and eggs and season with salt and pepper. Scramble until just cooked through.

Assemble the burritos: Evenly divide cheese between tortillas and then top with eggs and avocado. Fold in the side of the tortilla over the filling and roll, tucking in the edges as you go.

Lightly coat the pan with butter and set over medium heat. Add the burritos, seam side down. Cook until the bottom of the burritos are golden brown. Flip the burritos over and cook until the tops are golden brown. Serve warm with a side of salsa.

Bread

Ligurian Focaccia

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Ligurian Focaccia

Ligurian Focaccia is my favorite type of focaccia. It is much thinner, crispier and oilier than the typical focaccia. It is great for sandwiches and just snacking throughout the day.

I fell in love with this while my family stayed in Portofino, Italy. My sister and I would go to the market each morning to buy a loaf of this delicious focaccia. We could not get enough of it! In Italy they typically make it with brewers’ yeast, if you have any on hand you can use it in place of the honey and dried yeast.

Ligurian Focaccia

  • Servings: 4-6
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients

1C Warm water

1t dried yeast

2 ½C All-purpose flour

1t Honey

1T Sea Salt

2T Extra-virgin olive oil + additional for pan

For the brine:

3T Water

3T Olive oil

Sea salt, course


Directions

In a medium bowl combine one cup of warm water, two tablespoons of olive oil and yeast. Let stand 5 minutes.

In a large mixing bowl, add one cup of flour with water and yeast mixture. Mix with a dough hook until well combined. Then add remaining flour, salt and honey. Continue to mix with dough hook until all ingredients are well incorporated and dough makes a ball (should be elastic and slightly sticky). Drizzle with a little olive oil and cover with a warm damp cloth and leave out at room temperature to ferment for 4 hours until dough has doubled in volume.

On a rimmed baking sheet drizzle some additional olive oil. Place dough in pan and gently spread dough to the edges of pan. Cover dough with damp cloth and let rest for an additional 30 minutes. The dough has elasticity so you will need to repeat pushing it out to the sides after it rests.

Heat oven to 450°

Dimple the dough by pressing your fingertips into the dough. Sprinkle with salt and pour three tablespoons of water and three tablespoons of olive over the top. Place in preheated oven and bake for 20 – 30 minutes.

Appetizer, Dinner

Seared Ahi Tuna

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Seared Ahi Tuna

Restaurant quality right from your own kitchen! This impressive meal or appetizer is so easy to prepare and above all its healthy and delicious.

This is a simple recipe that lets the fish be the star. That is why it is so important that you use a quality sashimi-grade tuna. Don’t be afraid of frozen ahi. Unless you are buying tuna that has just been caught, it is almost always previously frozen. The color of the tuna is a big indicator of the quality, it should be a rich pink or red color and should be shiny and almost translucent.

Seared Ahi Tuna

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients

1lb Ahi tuna steaks sashimi-grade (1 inch thick)

½C Soy sauce

2T Pure sesame oil

1T Fresh grated ginger

2 Garlic cloves, minced

2 Green onion, thinly sliced

1T Vegetable oil

Sea salt


Directions


In a small bowl make marinade by mixing together soy sauce, sesame oil, ginger, garlic and half of the green onions. Coat tuna steaks with marinade, seal tightly and refrigerate for a minimum of one hour.

Heat a sauté pan over high heat with vegetable oil. Once pan is hot, remove tuna steaks from marinade, sprinkle with salt and sear them for one minute per side (for rare steaks).

Remove from pan and slice into ¼ inch thick slices. Garnish with remaining green onions.