New York Style Bagels
Pumpkin Ricotta Mezzelune
Pumpkin Ricotta Mezzelune
I have a soft spot for fresh-off-the oven bagels, smeared with delicious, fluffy cream cheese! There are a few bagel shops in Zurich, and from time to time I like to treat myself to a few of these delicious breads. Although the thought of baking them at home intimidated me at first, I found being able to master these specialties quite intriguing and decided to try it out. This favorite recipe comes from the Sophisticated Gourmet – it is simple, easy to execute and yields amazing results. Give it a try, the feeling of accomplishment is guaranteed!
Click the picture for the recipe!
Pumpkin Ricotta Mezzelune
Pumpkin Ricotta Mezzelune
Pumpkin Ricotta Mezzelune
When I think of comfort food, Pumpkin-stuffed homemade pasta immediately comes to mind. As a child, I was fascinated by watching my nonna stretch the pasta by hand and filling it with this delicious mixture. She would start in late September/early October when pumpkin season began. When I was living in California, I craved this familiar taste and was determined to try making it for myself. I bought a pasta machine (later replaced by a handy Kitchenaid) and asked nonna to share her recipe. I have now been making this dish for years, and when I entertain, it is always a hit! Although nonna’s recipe is definitely a winner, it lacks a bit of the “scientific” accuracy when it comes to quantity of ingredients, a sort of a verbal culinary inheritance passed down from generations. The food blog Pizza Cappuccino provides a recipe that includes all the same ingredients as nonna’s and step-by-step guidance necessary to realize this delicious dish. Feel free to be creative with the shape. Mezzelune, Ravioli, Tortelli or Agnolotti are all viable options!
Click the picture for the recipe!
Pumpkin Soup
Pumpkin Ricotta Mezzelune
Puff Pastry Pizzette
Did I already mention that I love pumpkin? This is another one of my absolute favorites! I start making it at the beginning of pumpkin season and is a must-have at my Thanksgiving table. There are many good recipes out there but I prefer to stick to the basic, like this one featured by Delish. Easy to make and absolutely delicious!
Click the picture for the recipe!
Puff Pastry Pizzette
Tuscan Style Focaccia
Puff Pastry Pizzette
If you have limited time and definitely want to impress, try making these pizzette. They are great as an appetizer or as a kids’ snack. They are super easy, delicious, and quick to make.
All you need is pre-made puff pastry (unless you are adventurous enough to make your own!), a round cookie cutter, and all the basic pizza ingredients.
I like to keep mine simple, but using good ingredients here is a must.
Click on the picture to view my own recipe!
Tuscan Style Focaccia
Tuscan Style Focaccia
Tuscan Style Focaccia
Generally speaking, focaccia is an olive oil-soaked bread widely found throughout Italy in its many variations. Although in Tuscany it is usually only flavored with sea salt and fresh rosemary, don’t let yourself be fooled by its simplicity. This bread has a taste like no other!
When I think of decadent food, focaccia (also known as Schiacciata in Florence) is definitely the first thing that comes to my mind. Far from being refined and sophisticated, its rustic flavors flash me back to my childhood, to the tastes and smells I loved growing up in Tuscany. Although best when eaten fresh, day-old focaccia can be used in many other rustic Tuscan recipes, such as Panzanella, Bruschetta, or Ribollita.
Given its simplicity, the quality of ingredients here is again, key (and this is true for all Tuscan cuisine). Tuscan olive oil is therefore a must in this recipe as its unique taste cannot be substituted.
Click on the picture to view my own recipe!
Eggplant Parmigiana
Tuscan Style Focaccia
Tuscan Style Focaccia
Who doesn’t know Eggplant Parmigiana? This undisputable queen of single-dish meals is among the most renowned Italian dishes, and one of the symbols of Mediterranean-style cuisine. In this dish, a handful of ingredients come together in an explosion of taste and texture. A fantastic mix of flavors that also marries well with pasta.
I learned this recipe from my mom, who used to make it primarily during the holidays but have adapted it over time to adjust to smaller serving sizes. Its execution is simple but requires some preparation ahead (definitely not a 30-minute meal!). As with all Italian dishes, the quality of the ingredients is key in this recipe.
Click on the picture to view my own recipe!
Crème Brûlée
Whimsical Mini Princess Cakes
Whimsical Mini Princess Cakes
Literrally translated as "burned cream", this all-time classic dessert traces its origins from 17th century France and is always a must-have at my summer table. It consists of a baked custard with a crunchy caramel crust on top and is always served in single-serving ramekins. The secret of its deliciousness lies in the interesting contrast between the crunchiness and sweetness of the caramel with the silkiness and softness of the cream. Despite its fancy origins, this dessert is quite easy to prepare. It requires minimal prep and baking time but should be refrigerated for at least 2 hours prior to serving, or even better over night.
Click on the picture for the recipe!
Whimsical Mini Princess Cakes
Whimsical Mini Princess Cakes
Whimsical Mini Princess Cakes
Perhaps one of the most renown desserts in the world, this iconic cake traces its origin from the Swedish royal household. The traditional recipe calls for three layers of soft sponge cake, pastry cream, raspberry jam, and Crème Chantilly, all wrapped in green marzipan. It is a bit laborious to make, considering the time needed for baking, preparing the fillings, and assemble it but it is not an impossible feat if you can adequately plan the work ahead. Yes, because every component of this delicious dessert can be made up to three days in advance, making it less intimidating to the inexperienced baker.
Taking inspiration from the colorful bite-size cakes of Parisian pastry shops such as Ladurée and Angelina, I decided to experiment with different types of jams, shapes, and colors, depending on the mood and season, adding a bit of whim and ingenuity to this traditional delight. In the fall, I love to mold them into delightful little pumpkins. At Christmas time, they become mini-wrapped presents ready to be gifted. In the spring and summer, they “bloom” into colorful flower beds or juicy watermelons.
Click on the picture for my own recipe and inspiration!
Bruschetta
Whimsical Mini Princess Cakes
Homemade Waffles
When I think of Bruschetta, I cannot help but think of my childhood in Florence. My grandma would prepare a couple of delicious slices as a mid-afternoon snack, (generally as a reward for completing all my homework!).
In recent years, this classic Italian appetizer has received world-popularity for its simplicity of execution and delicious taste.
Bruschetta generally consists of grilled crusty bread (Ciabatta, Focaccia or Tuscan bread work great), rubbed with fresh garlic, topped with fresh tomatoes and sprinkled with extra vergin olive oil. The Tuscan version is known as “Fettunta” (literally, “greasy slice”) and it does not include any topping. Other regional variations include beans, affettati (cured meat) or cheese.
Having grown up in Tuscany, Fettunta was the version mostly known to me, although my grandma would often rub fresh, sun-kissed tomatoes on its surface, making this already delicious snack truly amazing.
When I entertain in the summer, Bruschetta is always on the menu! Since this dish consists of only a handful of ingredients, quality is again a definite must. I recommend using only good quality olive oil, preferably from Tuscany. Tuscan olive oil is characterized by a slight pepperiness to the tongue, which gives this dish its unique consistency and depth.
Click on the picture for my own recipe!
Homemade Waffles
Mexican Favorites
Homemade Waffles
There are several good pre-made waffles on the market these days but nothing beats the taste of homemade ones!
I like to make them on weekends, often accompanied with fruits, honey, Nutella, whipped cream or maple syrup. The key to great results is a good quality waffle iron, and ensuring it is well prepped before its use. The recipe featured here calls for baking spray or oil to grease the iron, but I prefer using melted butter instead, in order to avoid compromising the overall taste.
Click on the picture for the recipe!
Lemon Bundt Cake
Mexican Favorites
Mexican Favorites
I have always been a fan of Starbuck’s lemon pound cake! When I lived in California, I would stop by on my way to the office and order a slice of this delightful cake, along with my cappuccino. It didn’t take long until I decided to make my own at home and I have been making it since!
Although there are a few good mixes out there , making it from scratch is easier than it seems.
I tried several recipes over time (all quite good) but recently I found one from the food blog A Latte Food, which calls for basic ingredients accessible outside of the US.
For extra color, texture and fun, I always add a few sugar sprinkles on top.
Click on the picture for the recipe and inspiration!
Mexican Favorites
Mexican Favorites
Mexican Favorites
Mexican food is definitely my favorite ethnic cuisine. Having lived in California for most of my adult life, I was lucky to be exposed to many of its different variations, from traditional to unique family specialties.
Mexican cuisine is deeply rooted in the culinary traditions of the Maya, Aztec and other Mesoamerican civilizations. Its main ingredients are native to the land and include corn (mais), beans, avocados, tomatoes, tomatillos, squash, sweet potatoes and chili pepper. The regional cuisine is however very diverse, and is generally influenced by the local climate and conditions.
The most well-known variation of this delicious cuisine is in reality the product of a strong American culinary influence, generally known as Tex-Mex, a subtype of Southwestern cuisine popular in Texas, Arizona, California and other neighboring states of the American Southwest.
Although I am only sharing some of my own favorites here, most of these recipes form the basic elements of many other Mexican dishes, such as Enchiladas, Fajitas, Flautas and Tomales, but can also be served as appetizers, accompanied by crispy tortilla chips.
Click on the picture for my favorite recipes!
Chocolate Bundt Cake
Orange Chocolate Mirror Cake
Orange Chocolate Mirror Cake
A recent survey revealed that the majority of those interviewed (58%) named a chocolate cake as their absolute favorite. But being the most popular type of cake does not necessarily equate to being difficult to prepare. Indeed, this is a cake that looks fancy (thanks to a decadent chocolate glaze) but it is very simple to make. It is also one of my daughter's favorite cakes, and she has been helping me make it since she was very little. This chocolate cake is therefore the perfect recipe for the novice baker. Guaranteed to impress!
Click on the picture for the recipe!
Orange Chocolate Mirror Cake
Orange Chocolate Mirror Cake
Orange Chocolate Mirror Cake
As Autumn is at the door, what a great way to celebrate its flavors and colors by making this delicious and elegant cake.
Made with a pecan and orange-flavored brownie at the bottom, topped with a mascarpone mousse and orange gelée and then covered with a beautiful shiny mirror glaze, this cake is a sophisticated dessert with an impressive look.
I really love the texture and flavor that pecans and orange peel give to the brownie, simply taking it to a new level.
For adding more colors I’ve decorated the cake with candied orange slices providing a dramatic contrast against the mirror glaze.
Click on the picture for the recipe!
Profiterole Mousse Cake
Orange Chocolate Mirror Cake
Profiterole Mousse Cake
A modern departure from the omonimous traditional puff pastry dessert, this impressive cake will certainly satisfy both chocolate mousse and Profiteroles enthusiasts alike.
Perfect for any occasion, and if you are pressed for time, you may skip a step by using pre-baked Pate a Choux (puff pastry) available from your local bakery.
Click on the picture for the recipe!
Soufflé
Black Forest Cake in a Glass
Profiterole Mousse Cake
This luxurious dish originated in early 18th-century France. It consists of an egg yolk base that can be served as a savory main dish or as a dessert, depending on the combination of various other ingredients. Its name derives from the French verb “souffler” (literally, “to blow, to puff”) which well describes its fluffy consistency.
I was initially a bit intimidated by attempting this classic treat at home, based on the misconception that it would be complex to master and require an advanced culinary expertise. While a few basic techniques are indeed involved in the execution of this silky delight, making it at home is easier than you think. It generally requires a watchful eye, and most importantly, it cannot be made in advance.
Here I propose the two basic variations (sweet and savory).
Click on the picture for the recipes!
Black Forest Cake in a Glass
Black Forest Cake in a Glass
Black Forest Cake in a Glass
The Schwarzwälder Kirschtorte (German for "Black Forest Cherry Cake") is a delicious German specialty that rose to world popularity over the last 50 years. It consists of a layered chocolate sponge cake sandwiched with scrumptious whipped cream and Maraschino cherries, topped with chocolate shavings and soaked in Kirsch, a clear liqueur made from sour cherries.
Although Kirsch originated from the area around the central Swiss lakes, the recipe and tradition eventually spread northwards to the Rhine Valley and today it constitutes the alcholic base of traditional Swiss Fondue.
While this liquer is usually a must in this dessert, it might be difficult to source outside of Switzerland or Germany, but could be easily replaced with Sherry (or simply left out).
Although this indulgent delight is traditionally prepared as a single cake, I prefer the more modern, casual approach provided by single-portion servings, and enjoy preparing them in glass jars or dessert glasses instead. For additional flavor, I also like to alternate sweetened whipped cream with chocolate whipped cream.
Hack alert! If you do not want to make the sponge cake from scratch, any cake base available on the market will also work great.
My recipe can also be easily adapted to your individual taste, depending on whether you prefer a thicker filling, additional cherry layers or extra alcoholic content, so use it as a guide.
Click on the picture for the recipe!
Rum-Raisin Gelato
Black Forest Cake in a Glass
Black Forest Cake in a Glass
The Sicilians were the first ones to create this gelato, known in Italy as “Malaga”, (from the name of the raisin variety first utilized in this recipe) although in origin it was made with wine instead of rum. The raisins were soaked overnight and then mixed into delicious vanilla ice cream.
The unique flavor of Malaga raisins, with their high concentration of natural sugar, give the gelato the perfect balance of sweetness and texture, providing a pleasant burst of alcohol in every bite.
Aside from being the perfect addition to vanilla gelato, rum-raisins may be used as a bagna (soak) for Bundt cakes, poached pears and other desserts.
Please note that you will need an ice cream making machine for this recipe.
Click on the picture for the recipe!
Profiteroles
Pear and Pecorino Cheese Tortelli
Thanksgiving Favorites
Although the Profiteroles are generally associated with the French pastry tradition, the original recipe is actually the invention of an Italian chef named Popelini, the original inventor of the choux pastry. This chef was part of the entourage of florentine Caterina de Medici, who arrived at the French royal court around 1530, intended to become the wife of Henry II. Bringing along her own chefs from Florence, Caterina introduced many specialties from Italy, which in time contributed to the forming of French pastry cousine as we know it today.
Profiteroles consist of a series of choux pastry balls (known as bignè in Italian or éclair ronde in French), traditionally filled with Crème Pâtissière (pastry cream), although other variations may include Crème Chantilly or vanilla ice cream. The balls are typically assembled into a type of pièce montée called croquembouches,
Profiteroles are quite easy to make but require some time, particularly the preparation of the choux pastry. If you have limited time and want to impress, check out the Hack alert below!
Hack alert! If you do not want to make the choux pastry from scratch, you might be able to find the balls in most supermarkets in Europe and in specialty markets in the US.
You can also adapt this recipe to your individual taste, depending on whether you prefer a different filling or alternative toppings (i.e.powdered sugar as opposed to chocolate ganache).
Click on the picture for the recipe!
Thanksgiving Favorites
Pear and Pecorino Cheese Tortelli
Thanksgiving Favorites
Thanksgiving Day is a major national holiday in the United States, celebrated on the 4th Thursday of November. The most prominent historic thanksgiving event in American popular culture occurred in 1621, at the Plymouth plantation, where settlers and local Native American tribes shared an autumn harvest feast to give thanks for a successful growing season. The celebration was later proclaimed a national holiday by President Abraham Lincoln in 1863.
Among the major national holidays, Thanksgiving is definitely one of my favorite events, perhaps because it's all about gathering with friends and family sharing a delicious meal and reflect on all that we have to be thankful for in our lives.
The dinner traditionally consists of foods and dishes indigenous to the Americas, mainly turkey, potatoes, (usually mashed), stuffing, squash, corn, green beans, cranberries and pumpkin pie. Each American family typically has its own unique culinary traditions and variations.
Since my early days of living in the US, I have been collecting different family recipes from my friends, all delicious in their own way. Over time, I learned to master these simple, yet delicious dishes and have been making them since, despite currently living in Europe.
Click on the picture for my favorite recipes!
Pear and Pecorino Cheese Tortelli
Pear and Pecorino Cheese Tortelli
Butternut Squash-Ricotta Cannelloni
There is a popular Tuscan saying that beautifully describes the amazing combination of flavors resulting from paring cheese to pears: “Al contadino non lo far sapere, quanto e’ buono il cacio con le pere” – literally: “Don't let the farmer know the deliciousness of cheese with pears”.
In this recipe, fresh Pecorino cheese is paired to seasonal pears in a simple yet delicious Tortelli filling. Because the filling comprises of only two basic ingredients, it is paramount that only the best quality Pecorino and pears are chosen for its preparation. The result is an explosion of flavors, enhanced by the silkiness of the cheese, the sweetness of the pears and the texture of homemade pasta. An equally simple dressing made of butter, sage and toasted walnuts is the perfect condiment for this wintery plate.
Click on the picture for the recipe!
Butternut Squash-Ricotta Cannelloni
Butternut Squash-Ricotta Cannelloni
Butternut Squash-Ricotta Cannelloni
It’s no secret I love pumpkin and butternut squash! Over the years, I have cooked this versatile vegetable in numerous ways and recipes, from savory soups to delicious pasta filling and sweet pies.
If you are hosting a large gathering, I would strongly recommend trying this recipe – Pumpkin/Ricotta filled cannelloni! A tasty first course perfect for special occasions or Holiday Season. I always recommend using only the best quality ingredients. Fresh ricotta, and fresh pasta (best if homemade) are key in this recipe as well as farmers market-quality pumpkin or squash. It takes a bit of time to prepare and assemble, but the results are well worth it.
Click on the picture for the recipe!
Swiss Favorites
Butternut Squash-Ricotta Cannelloni
Cocktail Favorites
Having lived in Switzerland for the past decade, I am still amazed about the rich variety of regional Swiss recipes, despite the country's small size!
Traditional Swiss cuisine primarily derives from Switzerland’s rich agricultural history, with significant influences from German, French, and Northern Italian cuisine.
Given its agricultural heritage, the main staples of Swiss cuisine are based on basic ingredients, primarily potatoes, milk, meat, and the many varieties of Swiss cheese. Despite its basic main ingredients, there are a great number of diverse regional and local specialties to be enjoyed.
While recipes such as Fondue and Raclette have risen to world fame over the last few decades, other regional and local specialties such as Rösti, Müsli, Zürcher Geschnetzeltes, and a wide variety of Quiches, delightfully enrich Switzerland's traditional table.
Click on the picture for my favorite recipes!
Cocktail Favorites
Butternut Squash-Ricotta Cannelloni
Cocktail Favorites
As a wine enthusiast, I am generally not a big fan of cocktails. The more complex the taste, the less I seem to enjoy them! There are however a few cocktails that I absolutely adore, perhaps because of their well-balanced combination of alcohol and fruit content, which is perfect for a refreshing drink!
Click on the picture for my favorite recipes!
Antipasti
If there is one thing I really enjoy making and eating is Antipasti! I love how these fun, small starters can set the tone of a gathering, and how creative I can get in preparing and presenting them.
The word Antipasti is the Italian plural of antipasto, deriving from Latin anti (before) and pastus (meal). They are usually served before a meal with the purpose to stimulate the appetite (see the English term “appetizer”), and are a fun and delectable invitation to the table. Over the last decades, Antipasti (or hors d’oeuvre in French) have become increasingly more popular in casual entertaining, and their diverse presentation styles (from modern to rustic, to formal etc.) are quickly becoming forms of art in their own right.
Antipasti can be served cold, cooked or raw. In casual dining, they are usually served as bite-sized pieces in individual vessels or on a platter that is passed around the table for guests to enjoy. In formal dining, such as sit-down, high-profile events, antipasti are typically individually plated but it is not uncommon to find them on beautifully adorned buffet tables where guests can help themselves.
For me, a good antipasti platter should offer a balanced mix of textures, colors, and tastes. “You eat with your eyes first,” says the old adage, so extra care in the preparation and presentation is of top importance as antipasti are key in opening the senses and awakening the palate to the meal that will follow.
I always recommend keeping antipasti pieces relatively small. Portions should be made with the aim to tickle the appetite, therefore they should not be too large or too filling.
A large variety of foods can be served as antipasti. From pairings of cured meats (affettati) to cheese assortments, from bite-size sliders or focaccias slices to individual salad portions, from olives and veggie crudités to mozzarella and tomato skewers, the range is as vast as your imagination.
Bruschetta, crostini and pizzettes are also a fabulous way to celebrate the flavors and colors of the season.
Antipasti are definitely one of my absolute favorite parts of a meal – So, next time you’re planning to entertain, get creative with your antipasti! Your guests will definitely appreciate it.
Click on the picture for my favorite recipes!
If food is drama, then the table is the stage
If there is one thing I particularly love about entertaining it is to set the table (aside from cooking of course)! A beautiful tablescape sets the mood of the party and is a wonderful backdrop for the food being served.
Although I adore tablecloths, I haven’t been able to find one in the material and tones that would fit beautifully with my round table ( but I’m still searching!).
In general, I find place mats to be more versatile for casual dining and a great way to set the theme of the party by mixing and matching styles and textures.
UPDATE! I finally found the perfect tablecloth! Check it out here!
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