Tiramisu

My hubby is not a dessert person but the one dessert he never says "no" to is Tiramisu. Our particular favorite is the family style tiramisu from Buca di Beppo restaurant. I've been wanting to try making it at home but never got around to it. Well..the time has finally come! I was happy with how it turned out but the happiest person of all is....hubby, of course! :)

Ingredients

9 oz. Marscapone cheese
3 oz. Zabaione custard
1/2 C. espresso rum mix
3 Ladyfingers
1/4 C. Cocoa powder
1 Biscotti, crumbled

Cooking instruction:

1. Whip the mascarpone cheese until light and airy.

2. Dip ladyfingers in rum espresso mixture and place in a deep bowl dish.

3. Top with 1 oz. of zabaione.

4. Using a 3 oz. scoop, layer one-third of the whipped mascarpone over ladyfingers.

5. Repeat process two more times with remaining ladyfingers.

6. Refrigerate until ready to serve.

7. Prior to serving, dust with cocoa powder and crumbled biscotti.

Zabaione

When I hear chefs on Food Network shows say "zabaione," it sounds so fancy and sophisticated...and intimidating. What is zabaione anyway? I searched on google and found out zabaione is an Italian dessert made of egg yolks, sugar, and sweet wine...then whipped to make a light and airy custard. It is traditionally served with figs. Surprisingly, zabaione is actually quite simple to make. You can even make it using the microwave, which was what I did. I didn't have figs on hand so I served it over mixed berries.

Ingredients

5 egg yolks
1 whole egg
1/4 C. sugar
1/2 C. Marsala
Mixed berries

Cooking instruction:

1. In a microwavable bowl, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored.

2. Whisk in the Marsala.

3. Microwave on high for 30 seconds.

4. Whisk.

5. Repeat this timing for about 4-6 times, or until the pudding gets thick and airy.

6. Spoon over mixed berries.

Insalata Caprese

Insalata Caprese literally means "Salad, Capri style." This simple Italian salad only has 3 main ingredients: sliced tomatoes, sliced mozzarella, and fresh basil leaves. Just layer them around a platter and drizzle some extra virgin olive oil, balsamic vinegar (if you like), salt and black pepper.

I wanted to have a little fun so I decided to make the salad into bite size pieces. I used grape tomatoes and small mozzarella balls (you can find them in a small container). I cut the tomatoes in half, rolled the basil leaves, then skewer them with a toothpick. They make adorable and colorful appetizers.

Creamy Tomato-Basil Sauce

Today, I'm proud to announce that made pasta sauce from scratch for the very first time. I've heard many people say it's so easy but somehow I've been intimidated by it. I went to the market to pick up a bottle of pasta cause and a Creamy Tomato-Basil sauce caught my eye. Then I got the urge to try to make it myself. So, I read the ingredients on the bottle. Hmmm...the basic ingredients seem simple enough, it's just going to be a matter of figuring out how much of each ingredient to get. What really opened my eyes while reading the ingredients was that there are so many unnecessary additives and preservatives in the sauce you buy at the store.

So I got really excited about making it myself. I put the bottle back on the shelf and picked up fresh ingredients to make my very own Creamy Tomato-Basil Sauce. Oh my goshhh....I can't believe I waited this long to try it!! I'm going to become one of those people who will say "it's so easy!" :) I cant' wait to try making other sauces.

The sauce came out delicious. I can really taste the freshness of the tomatoes and basil that I can't get from sauce that come in a bottle. I served the sauce with Linguini and Pan Fried Fish Fillet. Next time I'm going to try it with seared scallops...yummm!

Makes about 5 cups

Ingredients

10 Roma tomatoes, quartered
1 large onion, diced
6 garlic cloves
10-12 fresh basil leaves
1 t. sugar
Salt and pepper, to taste
1 C. heavy cream
3 oz. aged Asiago cheese
1/4 C. extra virgin olive oil
2 T. butter
Crushed red pepper (optional)
Pasta of your choice, cooked according to box instruction

Cooking instruction:

1. Heat oil in a large pan. Add onions and garlic and sautee for 3-4 minutes until onions turn opaque.

2. Add tomatoes, basil, sugar, salt and pepper. Simmer for about 8 minutes. Turn off heat.

3. Stir in butter until melted.

4. Transfer tomato sauce into a blender or large food processor. Add heavy cream and cheese, and blend for 15-30 seconds.

5. Pour back into pan and cook until just bubbling, then turn off heat.

6. Serve hot with pasta. Add crushed red pepper, if desired.

Zuppa Toscana

Zuppa Toscana is one of the soup offerings at the Olive Garden chain restaurants and it's my favorite! It's a creamy soup with Italian sausage, potatoes, and kale. I rarely eat at the Olive Garden but once in a while I would crave a bowl of Zuppa Toscana.

I searched online for the recipe and apparently there are quite a few people out there who also love this soup. The recipe I used is adapted from Tuscan Recipes website. The site states that someone who used to work at the Olive Garden gave them the original recipe and it's been adapted to serve 6-8 people. I couldn't resist...I had to try it and I'm glad I did! It's very close to the original. If you're a fan of Zuppa Toscana, the next time you crave it, try this recipe and enjoy a hearty bowl in the comfort of your home.

Makes 6-8 servings

Ingredients

1 lb. hot Italian sausage (ground)
1/2 t. crushed red peppers (more if you like spicy)
1 large onion, diced
2 cloves garlic, minced
1/4 C. bacon, diced
4 red potatoes, cut into 1" cubes
10 C. water
5 bouillon cubes
1 C. heavy cream
4 Kale leaves, chopped

Cooking instruction:

1. Saute sausage and crushed red pepper. Drain fat and set aside.

2. Saute bacon until crispy, set aside. In the same pot, saute onions and garlic on medium heat until soft, about 10-15 minutes.

3. Add in water, bouillon cubes, and bring to a boil.

4. Drop in potatoes and cook until soft, about 20-30 minutes.

5. Add heavy cream and stir. Then add kale leaves, sausages, and bring to a boil.

6. Serve hot and top with the crispy bacon pieces and more crushed red pepper, if desired.

Angel Hair Pasta with Gorgonzola, Tomatoes, and Cubed Ham

I have to admit that I haven't experimented with pasta dishes too often. I gotta give credit to my friend from Portland for this simple yet delicious pasta dish. Hubby and I were staying at his house for a few days. One day he made us spaghetti for lunch. It was so good I had a second serving! I was so tempted to have a third one...but hubby was giving me this "we're guests so don't eat all their food" kind-of look so I had to regretfully decline. But of course I couldn't leave without getting the recipe from him.

He cooked the spaghetti 'al dente', tossed it in olive oil, garlic, basil, and Gorgonzola cheese then topped it with chopped tomatoes and cubed ham. If you like balsamic vinegar (I love it), you can drizzle some over the dish. Although he used spaghetti, I think it can work with any pasta. I happened to have angel hair pasta so that's what I used here.

Makes 4-6 servings

1 pkg. spaghetti or any pasta
8 oz. Gorgonzola cheese (crumbled)
3 T. olive oil
2 cloves garlic (finely chopped)
1/2 C. fresh basil (chopped)
2 tomatoes (seeded and chopped)
2 C. cubed ham
Salt and pepper, to taste

Cooking instruction:

1. Cook pasta as directed on the box. Run the pasta under cold water to stop the cooking process and drain. Set aside.

2. In a large pan, heat olive oil. Add garlic, basil, salt, and pepper.

3. Transfer pasta into the pan and add Gorgonzola cheese. Mix well until the pasta is evenly coated with the cheese mixture.

4. Divide the pasta into 4-6 plates. Top with chopped tomatoes, cubed ham, and some cheese crumbles. Drizzle with balsamic vinegar, as desired.