Pumpkin Potato Bread

2-3/4 c. sugar

1 c. butter

3 eggs

2-3/4 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1 t. nutmeg

1 t. cloves

1 t. salt

1-1/2 c. cooked pumpkin

1 c. mashed potatoes

1/2 c. vegetable oil

1/2 t. vanilla

1 c. nuts (optional)

Cream sugar and butter in large bowl.  Add eggs, one at a time, using electric mixer.  Sift dry 

ingredients together; add to creamed mixture, blending well.  Add pumpkin, potatoes, oil, vanilla and nuts.  Blend well.  Grease and flour two loaf pans.  Divide batter; bake at 325 degrees for 1 hour.  Yields two loaves or l large(1 Hr)or 2 rounds (45 min.)

(First place winner--1985 Wisconsin Potato Contest)

Bruschetta with Tomato and Basil

1/2 baguette or crusty long loaf bread, sliced (12 pieces)

2 large cloves garlic, cracked away from skin

Extra-virgin olive oil, for drizzling

3 small plum tomatoes, halved and seeded

20 fresh basil leaves

Coarse salt

Preheat broiler to high, and place bread slices on a broiler pan.  Char bread on each side under hot broiler, keep an eye on it!  Rub toasts with cracked garlic and drizzle with oil.  Chop seeded tomatoes and place in a small bowl.  Pile  basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes.  Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat.  Pile toasts a round the bowl of topping.  Place a spoon to scoop topping in bowl and serve.

4 servings

Rigatoni with Sausage, artichokes and asparagus

3/4 c. drained oil-packed sun-dried tomatoes
(2 T. oil reserved)sliced
1 pound hot italian sausage, removed from casing

(I add slices of salami as well)
1 (9oz.) packages frozen artichoke hearts
1 small bunch asparagus(8 oz)trimmed and cut into 1-inch pieces
2 large cloves garlic, chopped
1 3/4 c. clhicken broth (about 1 can)
1/2 dry white wine
12 ounces rigatoni or other tubular pasta
1/2 c. shredded Parmesan cheese, plus more for serving
1/3 c. chopped fresh basil
1/4 c. shopped fresh flat-leaf parsley
8 ounces (about 1 1/2 c. )fresh mozzarella, cubed (optional)
Salt and freshly ground black pepper

1. Heat reserved oil in a large, heavy frying pan over medium high heat. Add sausage and cook until browned, breaking meat into bite-sized pieces with a fork, about 8 minutes. Using a slotted spoon, transfer sausage to a bowl. Add artichokes, asparagus, and garlic to skillet, and saute over medium heat until garlic is tender, about 2 minutes. Add broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce reduces slightly, stirrinng occasionally, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender but still firm to the bite, stirring often, about 10 minutes. Drain pasta.

3. Add pasta and sausage to artichoke mixture. Toss until sauce is almost absorbed by pasta, 2 to 3 minutes. Remove from heat. Stir in Parmesan cheese, basil, parsley, and mozzarella, if using. Season to taste with salt and pepper. Serve, passing additional Parmesan cheese alongside.

Makes 6 Servings

Christmas Menu, 2008

Standing rib roast
Horseradish sauce
Potato Gratin p, 52 of La Madeline book, "Les Recettes de la Saison"
French green beans with almonds and tomatoes
Endive, pear and roquefort salad
Panetone bread pudding with cinnamon sauce...Giada

Flour-less Chocolate Cake

1 lb semi-sweet chocolate, coarsely chopped(40-50% chocolate)
1/2 lb unsalted butter cut into 12" cubes
1/4 c. Kahlua
8 lg. eggs
1 t. vanilla
1/4 c. sugar
1/2 salt

Confectioners sugar or cocoa plus fresh raspberries

OVEN: 325 F.

Butter with 1/2 T. butter 9" spring-form pan and line bottom
with a round of parchment.

Cover pan underneath and along sides with foil and set in roasting pan.
Bring a medium saucepan of water to boil.
Combine chocolate, butter and Kahlua in metal bowl and set over simmering water or in top of double boiler. Melt mixture, stirring constantly until smooth and creamy, about 5 minutes. Reserve

MEanwhile, combine eggs, sugar,, vanilla and salt in large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 min to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat 2x more until all egg mixture has been folded in.

Pour batter into spring form pan and place in roasting pan. Pour boiling water into roasting pan to come up halfway up sides. Bake until cake has risen slightly and edges are beginning to set, about 40 -45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover and refrigerate over night.

Remove cake from refrigerator 30 minutes before serving. Remove spring-form pan sides, invert cake onto large plate and peel away parchment paper from bottom. Re-invert cake on another large plate or serving platter and garnish with confectioners sugar or cocoa immediately before serving.

Roasted Chicken

This classic roasted chicken is great on its own and in countless other recipes (which I'll include later after I test them).


2 chickens, 4 1/2 to 5 pounds each
6 lemons
a poultry mix of fresh herbs: rosemary, sage, thyme, parsley and oregano work well


Marinade for one or two chickens:

1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon(don't discard rinds)

Place all ingredients in a nonreactive bow. Whisk with a wire whisk until ingredients are incorporated well--the marinade should have a smooth and cream consistency.

To make roasted chicken: Preheat oven to 425.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of the above herbs.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chick and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, every 15 minutes until the thermometer reads 180.

Parsnip Puree 4-6 servings

1 lb. parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 c. milk
1/2 c. heavy cream
4 cloves of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter (or less)
Extra-virgin olive oil
Parsley for garnish

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance-about 12 to 15 minutes. Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and
acive the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

(A delicious change from mashed potatoes)