Sasha's Kitchen: Pumpkin Flan

I made caramel! That's right, I made real caramel, without burning it or having it harden into a rock.  I'm so proud of myself that I finally got it right, and it wasn't that hard either.  This opens up new avenues for me - maybe I'll try making caramel candies sometime.  This time I made caramel as the top portion of a flan and I was absolutely thrilled with how well this dessert turned out for the first time making either caramel or flan.  To be honest, the dessert is made a bit like creme brulee (minus the blow torch), but for the separate caramel layer that is required. Next week, I am going to try my own recipe for a blueberry flan, but for the first time I used an established recipe I found in Bon Appetit magazine for Thanksgiving.  I enjoyed reading all the great Thanksgiving recipes and decided to try this one out.  Gosh, I really want to make a big turkey - but sadly we can't host Thanksgiving this year like we did last year. Oh well.  But I can still make a killer pumpkin flan!  This was a great Friday night dessert to top off the green apple risotto my husband made for dinner.

Pumpkin Flan (adapted from this recipe, cut in half below) - makes 6
3 large eggs
3 large egg yolks
1/3 cup sugar
1 cup heavy cream
1/2 cup milk
3 whole cloves
1/2 tsp orange zest (I omitted)
2 star anise
1 cinnamon stick
scant 1/4 tsp cardamom or one cracked cardamom pod
1/2 tsp vanilla extract
1/2 of a 15 oz can of pumpkin puree
1/2 cup sugar (for the caramel)
1/6 cup heavy cream (for the caramel)

Whisk together the eggs, egg yolks and 1/3 cup of sugar.  Set aside.  In a saucepan, bring 1 cup of the heavy cream, the milk and the cloves, star anise, cinnamon and cardamom to a simmer. Slowly then whisk in the egg mixture.  Allow to steep for thirty minutes.  The  strain.  Whisk in the vanilla and pumpkin, and if you like a half tsp of orange zest (which I omitted) and allow to chill for an hour and a half.  Note: the original recipe says three hours but I found an hour and a half to be sufficient and it worked out just fine. Towards the end of the chilling period, prepare the caramel.

Heat the 1/2 cup sugar with an eighth of a cup of water in a small saucepan over low heat until the sugar dissolves.  Increase the heat and boil without stirring until the syrup is deep amber in color.  Brush down the sides of the pan with a wet pastry brush and swirl the pan occasionally.  This takes about ten minutes.  The stir in the 1/6 cup heavy cream and the caramel will boil vigorously.  Divide the carmel among six ramekins and allow to sit until it sets into caramel, which won't take long.  Divide the custard op top of the caramel in the six ramekins.

Place remakins in a large pan and add hot water to the baking pan to come halfway up the sides, just like for creme brulee.  Bake at 350 for 25 minutes until the center is just set.  Child for about 45 minutes before inverting to serve on plates.

Sasha's Kitchen: Pumpkin Flan

Sasha's Kitchen: Vegetarian White Pizza

As you probably know by now, I am a big fan of homemade pizza. I wish we had a grill so I could try grilling it on the crust as well, but we've been making some pretty delicious pizzas on our pizza stone for awhile now.  Making your own pizza at home doesn't take as long as you think.  You just need a mixer to combine the dough quickly and an hour of time for the dough to rise, and from there it's pretty smooth sailing.  A couple weeks ago, my friend Robin was visiting from Seattle and we made this pizza together using plenty of tasty vegetables.  The peppadew peppers (pimentos) were a nice touch - they add a bit of mild spice to the vegetable flavors.  This might be one of my favorite homemade pizzas yet!


Sasha's Pizza Crust
1 cup warm water
2 packages dry active yeast
1 1/2 tsp sugar
2 T extra virgin olive oil
3 cups all-purpose flour
1 tsp salt


Sasha's Vegetarian White Pizza
broccoli, diced
1/4 lb peppadew peppers (pinentos) diced
1/2 large red onion, chopped
3 T Shop Rite's basting oil with herbs
1 package park skim milk mozzarella, shredded
1 package monterey jack, shredded

Combine the ingredients for the dough.  Before combining, activate the yeast with the sugar in the warm water for about 10 minutes until it bubbles and is frothy.  Allow the dough to rise in a well oiled bowl, covered, for about an hour.

Stretch the pizza dough onto a pizza stone.  You can make your own pizza stone as well, a project I've been itching to do - out of a piece of granite from the hardware store.  Dust the pizza stone with cornstarch first!  Top with the cheese (I mixed in the ShopRite basting oil with all kinds of great herbs into the cheese mixture).  You could also buy fresh basil, thyme and parsley and other herbs and cut them up and add to the cheese.  It makes the pizza - trust me!  Top with the broccoli, pimentos and red onion.  I also considered adding some yellow zucchini but felt it didn't need it.  Bake in an oven preheated to 400 for 30 minutes.  Cut into slices and enjoy!

Sasha's Kitchen: Vegetarian White Pizza

Sasha's Kitchen: Pan Seared Salmon with Pumpkin Seed Pesto

This new salmon recipe is the perfect recipe for a week night - one I came across that is simple and delicious from my monthly subscription of bon appetit magazine.  You can find the original recipe here on their website.  This recipe is lovely and seasonal with the pumpkin seed pesto, but perfect for those nights when you just don't have the time to cook a complicated meal.  The pesto is delicious, and would be perfect on chicken, steak and vegetables.  But it works nicely with some high quality organic salmon as well!

Pan Seared Salmon with Pumpkin Seed Pesto
2-4 6-8 oz filets of salmon
2 1/4 tsp plus 1/4 cup of olive oil
1/2 cup water
1/2 cup shelled unsalted pumpkin seeds
1/2 cup firmly packed cilantro
1/2 tsp cracked coriander seeds (I used dried coriander powder)
1/2 garlic clove
1 T lime juice
kosher salt and black pepper
1 lime, cut into wedges.

Heat the 1 1/2 tsp oil in a nonstick pan and saute the pumpkin seeds for about 2 minutes until they are brown and pop.  Transfer to a paper towel.

Pulse in a food processor the pumpkin seeds, coriander, cilantro and garlic.  Add the lime juice and oil and water, pulsing after each addition to emulsify.  Season with salt and pepper and more lime juice if desired, and voila - there's your pesto.  It's that easy!

Heat the remaining 1 tsp of oil.  Season the fish and cook on both sides until just opaque in the center, about 3-4 minutes on each side.  Serve hot.

Sasha's Kitchen: Pan Seared Salmon with Pumpkin Seed Pesto

Sasha's Kitchen: Cabernet-Fig Glazed Veal Chops

Recently I've been exploring Bobby Flay's cookbook, Bar Americain, the newest addition to my always growing family of cookbooks.  A couple weeks ago, I made cabernet-fig glazed veal chops with his green chile spoonbread, which was a great Saturday night meal.  The main course and the side dish went together perfectly, and paired nicely with a lovely cabernet sauvignon from St Francis Winery that I had received two bottles of to sample a while back - a fantastic, deep tannic cabernet.  I'll write up the side dish soon, but for this post, I will share the main course, which was the perfect pairing for the St. Francis wine.  Bobby suggests in his cookbook making the recipe and the glaze for four veal porterhouse chops.  Instead, we made two boneless veal chops - and it was amazing.


Bobby Flay's Veal Chops with Fig Cabernet Vinegar Glaze
2 cups cabernet sauvignon
8 dried figs, halved
1 quart store bought veal stock or high quality chicken stock
2 shallots, finely diced
2 T balsamic vinegar
1 T honey
salt and pepper
2 14 oz boneless veal chops of veal porterhouse chops
2 T canola oil
parsley (for garnish)

To make the glaze, bring one cup of the wine  to a simmer. Removed from heat and add the chopped figs.  Allow to seep while you prepare the rest of the glaze.

Put the stock in a saucepan and bring to a boil.  It's important to use high quality chicken or veal stock, or it won't caramelize naturally in the proper way when you reduce it.  Cook until reduced to half to two cups, for about 15 minutes.  Add the shallots and remaining one cup of wine and continue cooking over high heat until reduced to a sauce consistency, about 25 minutes.  Stir in the vinegar and honey and fig mixture.  Keep warm and serve over the veal.

Season the veal chops with salt and pepper.  Grill on both sides in a grill pan until golden brown and slightly charred, about five minutes.   Ladle the glaze overtop.  Recipe for the side dish green chile spoonbread is coming soon!

Sasha's Kitchen: Cabernet-Fig Glazed Veal Chops

Sasha's Kitchen: Chocolate Cinnamon Jack O'Lantern Cupcakes with Maple Buttercream

Time for my halloween cupcakes!  I had originally planned on making these pumpkin cupcakes with maple buttercream, but was craving something chocolate.  I used a recipe in one of my cupcake books, Julie Hasson's 125 Best Cupcakes to make a nice cinnamon spiced cupcake (a mexican chocolate cupcake, I suppose) that's the perfect spicing for fall.  It was also a lovely complement to the maple buttercream that I made using my maple extract.  I made two batches of the buttercream.  I dyed one batch orange using gel food color to spread on the cupcakes.  I dyed the second batch black/grey and green, for the faces and the stems.  I'm not planning on carving a pumpkin this year, but these jack'o lanterns are just as good for the halloween spirit.  Happy Halloween! Note: no eggs are used in the recipe, but the balsamic vinegar activates the baking soda and helps the cupcakes rise.  The vinegar evaporates and has no taste.

Chocolate Cinnamon Cupcakes
1 1/2 cups flour
1/2 cup unsweetened Dutch process cocoa powder
1/2 tsp ground cinnamon (I used about 3/4 of a tsp)
1/2 tsp baking soda
pinch salt
1 cup granulated sugar (less than the original recipe calls for)
3/4 cup strong brewed coffee
1/2 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
2 T balsamic vinegar

Mix together the dry ingredients (flour, cocoa, salt, baking soda and cinnamon) in a small bowl.  In a large bowl, whisk together the sugar, coffee, coil, vanilla and almond extract.  Mix in the flour mixture until smooth.  Mix in the balsamic vinegar.  Scoop batter into 12 lined cupcakes in a silicon cupcake tray.    Fill 3/4 of the way full.  Bake for 25-30 minutes in an oven preheated to 350 until a toothpick comes out clean.  Cool completely before frosting.

Maple Buttercream (I made two batches of the recipe below)
1 1/2 stick of unsalted butter
2 cups confectioner's sugar
2 T maple syrup
1 tsp maple extract

Beat the buttercream ingredients until smooth before frosting.  Enjoy!

Sasha's Kitchen: Chocolate Cinnamon Jack O'Lantern Cupcakes with Maple Buttercream

Sasha's Kitchen: Chopped Apple Salad & Meeting Bobby Flay

I had the privilege of receiving free tickets to attend the New York Food & Wine Festival again this year, courtesy of ShopRite, as a Potluck featured blogger.  I had the opportunity to taste lots of fabulous foods, and try out many of ShopRite's new products that their tasting pavilion.  In addition, I had the opportunity to have a photo taken with and of course meet one of my favorite chefs from the Food Network - Bobby Flay.  As a huge fan of cooking his recipes over the years, and watching him on Iron Chef America, I got him to sign a copy of his Bar American cookbook, and since then I've been cooking tons of recipes from it that we have really enjoyed. Here's the first recipe of several that we enjoyed trying out from his new cookbook.  It's a crisp, chopped apple salad with blue cheese that is healthy and perfect for fall!

Chopped Apple Salad (recipe adapted from Bobby Flay)
4 apples, peeled, cored and cut into 1/2 inch dice (I used granny smith apples)
5 oz baby spinach (the original recipe only calls for 2 oz but I like more)
2 large heads of belgian endive, thinly sliced crosswise
1 1/2 cup of chopped walnuts (I used pecans)
1/2 lbs crumbled blue cheese (about two cups)

Pomegranate Vinaigrette
3 T pomegranate molasses
2 T red wine vinegar
1 heaping T dijon mustard
1 T honey
kosher salt and freshly ground pepper
2/3 cup extra virgin olive oil or canola oil

Combine the ingredients for the salad and toss in the vinaigrette. Happy fall!

Sasha's Kitchen: Chopped Apple Salad & Meeting Bobby Flay

Sasha's Kitchen: Chocolate Biscotti

I've been craving some good biscotti for awhile now so I figured I'd make my own chocolate biscotti with almonds.  I've always been a big fan of Dave Lebovitz, an American chef cooking from my beloved city of Paris, who focuses on the sweet life in Paris - desserts and pastries.  I came across this recipe for chocolate biscotti on Dave's blog, and it's truly great - decadently chocolate, crisp biscotti, perfect for dunking in a nice cup of hot tea (sorry i don't drink coffee, but you get the idea).  It's also not that difficult to make, either and made a nice large batch that you can enjoy for a couple of weeks as long as you store them in an airtight container.  This recipe is a great way to start the day with a cup of tea, or coffee if you prefer, and reminds me the chocolate croissants starting off a morning in Paris.

Dave Lebovitz's chocolate biscotti
2 cups all purpose flour
3/4 cups good quality cocoa powder
1 tsp baking powder
1/2 tsp salt
3 large eggs at room temperature
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup almonds toasted and coarsely chopped
3/4 cup chocolate chips
For the galze
1 large egg
2 T of coarse sugar

Preheat the oven to 350 degrees. In a small bowl combine the flour, cocoa powder, baking soda and salt. In a large bowl, beat togther the eggs, sugar, vanilla and almond extract. I did this using a stand mixer.  Then I mixed in the dry ingredients, nuts and chocolate chips until the dough holds together in the mixer.  It doesn't quite come together in the mixer on its own - you're going to need to pull it together with your hands - very chocolatey!

Line a baking sheet with parchment paper and divide the dough in half.  Roll the dough into two long logs, nearly the length of the baking sheet. Flatten the tops of the logs and glaze with the remaining egg. Sprinkle the remaining sugar on top and bake at 350 for 25 minutes, until the dough is firm to the touch.

Remove the dough from the oven and cool for 15 minutes. Use a serrated knife to diagonally cut the cookies into 1/2 inch slices.  Lay the cookies cut side down on the baking sheet and bake for 20 to 30 minutes, depending on how crisp you like you biscotti. For my oven, which is brand new, I found 20 minutes to be perfect.

Sasha's Kitchen: Chocolate Biscotti

Sasha's Kitchen: Chicken Pot Pie

I made chicken pot pie, my first savory pie (I'm a pro at sweet pies, but never did a savory one until now) for the meal before the Yom Kippur fast last weekend. A little but un-traditional, but when served with apples and honey and a nice challah, it made for the perfect meal, with plenty of leftovers too.  The filling is easy, and you simply prepare a savory pie crust, which is very similar to a sweet crust.  I used butter in the crust - not so healthy, but in my view makes for a much better crust than margarine or all-crisco.  So, take it as you will - this is a special meal, rather than a regular, everyday healthy meal.  It was enjoyed by all and was the perfect meal with plenty of leftovers.  My top crust fell apart a but when I was putting on the pie, so the pictures aren't dazzling, but trust me it tasted really, really good.

Chicken Pot Pie filling (from this recipe from chef Emeril Lagasse)
6 T butter (I used canola oil instead)
1 cup chopped onions
1/2 cup chopped celery
6 T flour
2 cups low sodium chicken stock
1 cup half and half
2 cups diced potatoes
1 cup diced carrots
1 cup sweet peas
2 cups shredded chicken (from boiled chicken breasts)
2 T finely chopped parsley

Savory Pie Crust (from Bon Appetit Magazine, 2011)
3 cups flour
1 tsp kosher salt
1 tsp baking powder
2 sticks butter, chopped (cold) (you could use margarine if you prefer but the result won't be as good)
1/2 cup crisco
1/2 cup ice water (approximate)

To make the crust, mix the chopped butter with the flour/salt/baking powder by hand, and add in the crisco.  Follow the instructions from my apple pie, as they are similar - but this makes a harder, savory crust.  Then slowly add the ice water until it just forms a dough.  You may need a little less than the half cup that the recipe calls for.  Form into two balls of dough and refrigerate for 15 minutes.  Roll out one for the bottom of the pie and one for the top, following the instructions for the apple pie bottom.  Make the top in a flat sheet to cover the chicken pot pie filling as you don't use a lattice for savory pies.

To make the filling, in a large saute pan add the onions and celery to the canola oil (or melted butter) and saute for two minutes.  Season with salt and pepper.  Stir the flour and cook three to four minutes for a blond roux.  Add the chicken stock and bring the liquid to a boil. Reduce to a simmer and cook for four to six minutes, until the sauce thickens to a gravy like consistency.  Add the half and half and continue to cook for four minutes.  Season with salt and pepper.  Stir in the potatoes, carrots, peas and chicken.  You can prepare a 9 inch circular pie like I did, or a rectangle pie in a nine by eleven inch baking dish.  Pour the filling on to of the bottom crust.  Roll out toe top crust and cover.  Tuck the degrees to form a tick edge and crimp the edges of the pie.  Bake for 30 minutes at 400 degrees until golden brown and crispy.

Sasha's Kitchen: Chicken Pot Pie

Sasha's Kitchen: Banana Peanut Butter "The Elvis" Cupcakes

So apparently, little known to me, Elvis ate a lot of bananas with peanut butter.  For this reason, banana cupcakes with peanut butter buttercream are fondly known as "the Elvis" and sometimes even the "Fat Elvis."  At any rate, for our dinner party about a week ago, I served two desserts - tiramisu and these cupcakes.  I used the recipe from Vegan Cupcakes Rule the World for cupcake itself, even though I opted for a non-vegan (yay, butter) frosting this time.  The cupcakes were a big hit.  I decorated them like little sundaes with sprinkles and a cherry on top.  I was originally going to go full-out banana split with some chocolate ganache but honestly that seemed like too much.

Banana Cupcakes (adapted Vegan Cupcakes Rule the World)
1/2 cup pineapple preserves
1/2 cup very ripe banana, mashed
1 1/4 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup canola oil
2/3 cup rice milk (I used soy milk)
1 1/2 tsp vanilla extract
1/4 cup chopped dark chocolate

My Peanut Butter Buttercream
1 stick of butter
4 cups confectioner's sugar
1/2 cup creamy peanut butter

Preheat the oven to 350 and line your muffin tins with paper cupcake liners. Mash the bananas. Combine the dry ingredients in a large bowl (the flour, baking powder, salt and sugar).  In a separate smaller bowl, whisk together the oil, rice milk, vanilla and mashed banana. Create a well and mix the two sets of ingredients to just combine (don't overmix). Fill the cupcake liners 3/4 full.  Top with a teaspoon of the pineapple preserves and the chopped chocolate, Bake for about 20-25 minutes until a toothpick comes out clean.  Allow to cool completely.  Beat the frosting ingredients in your stand mixer until cream and frost using a frosting bag fitted with a fluted wide tip.  Top with chopped nuts, sprinkles and/or a cherry on top. Happy banana peanut butter split! How cute are these?

Sasha's Kitchen: Banana Peanut Butter "The Elvis" Cupcakes

Sasha's Kitchen: Restaurant review - Chuko

Noodles bars are all the craze here in New York (and probably elsewhere) right now.  The most famous is Momofuku Noodle Bar, which draws crowds for its noodles as well as its famous fried chicken here in Manhattan.  Recently the sou chef from Morimoto opened a new noodle bar right here in Brooklyn - on Vanderbilt in Prospect Heights, called Chuko.  Opened by Jamison Blankenship and David Coon, Chuko's ramen wasn't the only delight.  We had a great meal with several delicious appetizers, including some salt and pepper fried chicken.  The ramen is great as the restaurant offers a variety of broths to mix with the noodles (we tried both soy and miso broths with chicken).  Needless to say we were impressed. Last but not least, dessert of a chocolate macaron sandwich was a creative and tasty twist.  Below were the highlight of our meal.

menu at chuko

appetizer of salt and pepper fried chicken

appetizer of eggplant bun

chicken rame with miso broth

chicken ramen with soy broth

chocolate macaron ice cream sandwich

Sasha's Kitchen: Restaurant review - Chuko

Sasha's Kitchen: Squash Fig Crostini

I was looking for a new fall recipe for a dinner party that I was throwing and came across a delicious sounding recipe for ricotta/squash crostinis with sage in Bon Appetit magazine.  I decided to modify up the original recipe with some perfect mission figs that I had just ordered with my FreshDirect delivery, Turns out that figs and butternut squash are just the perfect food combination for fall.  I made the crostinis for my dinner party a small plate, served on a large platter for when everyone had just arrived.  They were a huge success and I'd be happy to serve them again at my next fall dinner party.

Sasha's Fig & Squash Crostini
1 15 oz container of ricotta cheese
1 loaf of french or italian bread, sliced and toasted
sage leaves
2 T of butter
1 container of mission figs (cop up about half a cup)
butternut squash (enough for two cups)
3 1/2 T of olive oil
fresh lemon juice and olive oil for vinaigrette

First, chop up about two cups of the butternut squash.  Chopping butternut squash is such a pain and takes some work.  I wish I had bought it pre-peeled and chopped, but I didn't. Here you need to peel the squash and cut it up into a nice dice so it is east in the end to spoon over the bread.  Mix the squash with 2 T of oil and a pinch of sugar.  Preheat the oven to 425 and broil the squash for 25 to 30 minutes on a rimmed baking sheet, tossing occasionally.  Allow to cool completely.  You can store the squash in the fridge.  Heat the other 1 1/2 t of oil in a small pan and add about 24 sage leaves.  Cook until the edges begin to curl and turn dark green.

Spread the toasted bread slices with the ricotta and cover with the squash, adding some figs.  You will need about a half cup of figs, chopped and two cups of squash.  Add the sage leaf and season with some pepper.  Toss a vinaigrette with lemon and olive oil and sprinkle on a light vinaigrette just before serving.   The original recipe calls for some lemon zest in with the ricotta but I left that out since my husband, Brad isn't a big fan of lemon.

Sasha's Kitchen: Squash Fig Crostini

Sasha's Kitchen: Carrot Cardamom Soup

It's October and fall has arrived. I'll be the first to admit that I miss summer - the carefree summer days, swimming, tank tops, and all of that luscious summer fruit.  But fall isn't so bad.  There's something about a crisp fall day and the changing of the seasons that always makes me glad to live on the east coast.  I love getting out of Brooklyn/NCY for a taste of fall foliage as well - the colors are so gorgeous in just a couple short weeks.  Fall means pumpkins, apples, carrots, and  squash in the kitchen.  And, I've started cooking with them all.  I came across a great carrot cardamom soup with marshmallow (yes, a marshmallow garnish!) when reading Daily Candy, and figured I'd give it a try its from Saxon & Parole, a restaurant that I'd love to try out (newly opened).  At any rate, I didn't make my own marshmallows but otherwise stuck to the recipe and found it to be a new warm and lovely fall favorite.  Has the loveliest flavors with pumpkin oil, carrot, cardamom and coconut. Yum!

Carrot Cardamom Soup (original recipe here)
1 1/4 tsp honey
1 can of coconut milk
3 1/2 cups of hot water
juice of half a lemon
1/2 fist size white onion, peeled and diced
2 cloves of garlic, diced
1 large thumb of ginger, diced
2 green cardamom pods
2 oz unsalted butter or olive oil
1 2/3 lb carrots
salt and pepper to taste
garnish with: toasted marshmallow, toasted pumpkin seeds (I left out) and pumpkin seed oil

Combine the liquids (water, coconut milk, lemon juice and honey) and set aside. Combine the cardamom, onion, garlic, and butter in a pot over medium low heat and cook until the onion is translucent. Add the carrots and turn heat to high and cook another three minutes or so.  Add the liquids and bring to a full boil. Then reduce to a simmer and simmer for about thirty minutes, until the carrots are soft. Remove the cardamom pods.  Puree in the blender until smooth.  Garnish each bowl with a toasted marshmallow (I toasted using a creme brulee torch) and some pumpkin seed oil.  If you like, you can add toasted pumpkin seeds and/or chile flakes. (I used a bit of ancho chile powder instead)

Sasha's Kitchen: Carrot Cardamom Soup

Sasha's Kitchen: Baked Ziti with Turkey Meatballs

I love baked ziti. Not the healthiest thing out there, but all that sauce, pasta and cheese - what's not to love? It takes a bit of time to put everything together, but its a great comfort meal that usually produces galores of leftovers.  I had recently received some great organic pastas to try from ShopRite for free as a ShopRite Potluck blogger, so I decided to use the one pound bag of delicious penne to make this baked ziti. The result was delicious and the pasta was just perfect for this recipe.  The turkey meatballs are a wonderful addition that lend flavor to this dish. 

Baked Ziti with Turkey Meatballs (adapted from this recipe from Epicurious)

• 1 pound ground turkey
• 1 large garlic clove, minced
• 3/4 cup fresh bread crumbs
• 1/2 cup finely chopped onion
• 3 tablespoons pine nuts, toasted, cooled, and chopped
• 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
• 1 large egg, beaten lightly
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons olive oil
• 1 lb ziti or penne
• 1 1/2 cups grated mozzarella cheese (about six oz)

1 cup grated romano cheese
about six cups of tomato sauce (store bought, or make your own, like I did)
15 oz ricotta cheese



In a bowl, combine the pecorino/romano and mozzarella and set aside.  In a pot of salted water, make the pasta, al dente.  To make the meatballs, mix the ground turkey with the garlic, bread crumbs, onion, pine nuts, parsley and egg until combined with your hands and form 1 inch meatballs.  Instead of cooking them in oil, I baked them for about 40 minutes at 350 until cooked through.

Preheat the oven to 350 and spray a 3-4 quart gratin or lasagna dish.  Then, spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture. Bake the ziti for about 30 minutes until golden and serve hot. 

Sasha's Kitchen: Baked Ziti with Turkey Meatballs

Sasha's Kitchen: Rosh Hashanah Honey Cake

I just *had* to make honey cake for the Jewish New Year. L'Shana Tova, or Happy New Year to all of my Jewish readers. I made this sweet honey cake (actually two of them) to bring the traditional taste of sweetness to the new year along with apples & honey.  This cake is just amazing - warm, soft and moist. It's one of the best cakes that I have made, and its sweet with honey for a L'Shana Tova (Hebrew for a sweet new year.  I got the recipe from one of my favorite other blogs, Smitten Kitchen, and adapted it a bit in my own kitchen for the perfect honey cake.  This makes gorgeous, moist and marvelous honey cakes, and I was quite pleased with our Rosh Hashanah treat.The original recipe that I adapted comes from Marcy Goldman's Treasury of Jewish Holiday Baking.  The recipe is pareve (non dairy) so it is the perfect finish for that holiday meal.

Honey Cake (makes two 9 inch cakes)
3 1/2 cups all purpose flour
1 T baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup canola oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 tsp vanilla extract
1 cup warm coffee
1/2 cup apple cider
1/4 cup rum

Prepare two nine inch cake pans using Pam.  Preheat the oven to 350.  In a large bowl, combine the flour baking powder, baking soda, salt, cinnamon, cloves and allspice and mix well.  Mix in the sugars next.  Make a well in the center and add the oil, honey, eggs, vanilla coffee, juice and rum.  Measure the oil just before the honey, which will help the honey slide out of your measuring cup.  Using an electric mixer, beat the batter until well blended and making sure that the ingredients are combined evenly.  Divide evenly into the two prepared cake pans and bake for 60-65 minutes. Bake on two stacked baking sheets to ensure the cakes bake properly and evenly.  Allow to stand for 15 minutes before removing the cake from the pans.  L'Shana Tova - Have a sweet New Year!

Sasha's Kitchen: Rosh Hashanah Honey Cake