RUSTIC PEAR & BLUEBERRY CROSTATA

This has to be one of my favorite desserts !!!  The Crostata is a very rustic tarte and very low maint6 enance, my preferred !

In Italy, the crostata is the preferred dolce and without a doubt my "go to" after dinner or breakfast sweet.

YOU'LL NEED:
(for the pastry dough)
- 2 1/4 cups all purpose flour plus a tad extra for dusting
- 3 tablespoons sugar
- 1/3 teaspoon salt
- 1 large egg (room temp) + 1 additional egg for egg wash for glaze
- 1 1/2 sticks (6 oz) unsalted butter, must be cold and cut into cubes
- 1 lemon zested
- 2 tablespoons very cold water
- 1 teaspoon baking powder

(for the filling)
- 8 oz cream cheese or mascapone cheese at room temperature
- 4 ripe pears, pitted and sliced
- 1 pint blueberries or you can substite any other berry you love
- 3 tablesoons granulated sugar
- 1 tablespoon flour (all purpose)

Lets start !  I prefer to use my food processor for preparing the dough. Add the flour, baking powder lemon zest and salt to the processor and puslate to mix the dry ingredients.  Now add the butter and blend until your mixture resembles bread crumbs.  In a small bowl, add the egg yolk with the sugar and mix well with the cold water.  Now add the egg and mixture to the food processor and pulsate until a ball forms.  You may need to add either additional cold water or flour depending on the texture. If the mixture is too sticky, then add flour, if the ball doesnt form, the add additional cold water (just a tad).

Now flour your work surface and remove the ball from the process and form a fat disc, wrap in plastic wrap and refrigerate for 20-30 minutes.

In another medium bowl, combine the pear slices, blueberries and the juice from your zested lemon along with the sugar and 1/4 of the cream cheese or mascapone cheese and combine.

Remove the dough and on a floured surface, form a nice size circle with your rolling pin, dust both sides of the rolled dough. Make sure that it will fit on a baking sheet plus.  If the dough exceed by more than 1 inch on either side of the sheet then trim off excess.

Preheat your oven to 375 degrees (F)

Now spread the cream cheese (or mascapone cheese (the portion not used with the fruit) in the center of the dough circle leaving at least two inches from the edge.  Pour the fruit mixture over the cheese and fold over the edges.  It shouldn't perfect as this is a rustic dessert !  Pinch the edges slightly and the folded seam. Now you have an extra egg.  Mix the egg with a tablespoon of water and mix.  I use a brush but you can also use your fingers if your fingers if you don't have a brush, so carefully "paint" the folded portion of the crostata with the egg wash.  I like to sprinkle a little brown sugar over the egg washed portion.  Place in the oven for 30 minutes or until the crust is golden. Remove and serve warm or at room temperature.

ENJOY !!!

MEDITERRANEAN MUSHROOM SOUP

This is such a delicious soup that I first made more than 10 years ago in my Tuscan farm house just outside of Florence.  In the fall we enjoyed tremendously taking long walks in the country on Sundays... the rustic ordors in Tuscany are amazingly wonderful, in particular when walking in the woods we would come across some many different varieties of wild mushrooms.   I am very careful regarding picking mushrooms and nearly aways we would purchase the freshly picked porcini mushrooms from roadside stands.... probably my favorite mushroom.  Outside of Italy, Porcini's can be very costly so my alternative mixture for my soup are: baby bello / cremini & portobellos. Alternatively you can substitute  any one of these with any other wild variety that makes you smile !

YOU'LL NEED:
(Serves 8)
- 1 lb assorted wild mushrooms, cleaned with a paper towel and stems trimmed and sliced.
- 1 teaspoon red pepper flakes
- 6 tablespoons unsalted butter
- 1 cup diced yellow onions
- 2 teaspoons minced garlic
- 1 tablespoon (4 sprigs) fresh thyme (remove from stems)
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon crushed black pepper
- 1 cup heavy cream
- 1/4 cup brandy
- 4 cups chicken stock
- 2 tablespoons extra virgin olive oil
- 2 cups croutons (I make them home made with a baguette: cut the baguette into slices about 3/4 inch in width, place in a prep bowl and drizzle 4 tablespoons olive oil, 1 tablespoon minced garlic, pinch of red pepper flakes, pinch of salt and a dash of black pepper.  Mix well so that the bread slices are covered and place on a baking sheet then into a 350 degree oven for about 7 minutes. Remove and set aside).
- Grated parm. cheese for topping.

PREPARATION:

Place your stockpot or large sauce pan over medium heat. Add the butter and melt. Add in the diced onions and when translucent and softened, add in the minced garlic and simmer for 2-3 minutes.

Now add in the mushrooms, red pepper flakes, thyme, salt and pepper and allow to simmer on medium-low heat for 7 minutes.

Increase the heat to medium-high and add in the brandy (be careful to remove pot or pan from the flame when pouring the brandy) and bring to a boil and cook for 3 minutes. Add the stock and reduce to a simmer for 12 minutes (uncovered).

Remove the soup from heat and allow to cool for 5 minutes or so. You will need either a food processor or immersion blender now.  Either blend or process so that you still have pieces of the mushrooms.  Return the blended soup to your pot and place on medium-low heat and add in the cream and simmer for an additional 5 minutes.  Check your seasoning and adjust.

Place the soup in bowls, then 2 toasted baguette slices topped with the grated parmigiano cheese.

ENJOY !

SHRIMP & BLACK BEAN SALAD

I love this salad, it's probably one of my favorites.  This recipe is extremely healthy as we all know the benefits of the shrimp as well as avocado and beans !!!  Your heart will thank you for eating this.

Serves 4-6

YOU'LL NEED:
- 1 heavy bottom skillet
- 2 medium size prep bowls
- 1 bag of frozen 18-24 count shrimp (these are large mammas !) deveined, uncooked
- 15 oz can of black beans
- 2 cups approx. corn kernels (frozen are fine)
- 2 large tomatoes diced
- 1/2 cup chopped scallions
- 1 large avocado
- 1 large carrot shredded
- 3 garlic cloves, minced
- pinch of red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoons olive oil + 2 tablespoons for sauteing
- 2 tablespoons balsamic vinegar
- small bunch of flat leaf parsley, chopped

Firstly, if your shrimp are frozen, remove from bag and place in bowl with running cold water.  Leave in water until shrimp are no longer frozen.  Remove to dry and place in your prep bowl.  Add the garlic, olive oil (3 tablespoons), balsamic vinegar, parsley, red pepper flakes, mix and let sit at room temperature for 10 minutes.
Place your heavy bottomed skillet on medium high heat.  Drizzle a couple tablespoons of olive oil and when hot, use tongs and add the shrimp to sear for about 1 minute on each side or until they are pinkish in color. Remove and place in your second prep bowl.  You will need to work in batches and you will want the shrimp to have a nice little sear to them.
Add the diced tomatoes, corn, beans and scallions and combine.  Now cut the avocado in thin wedges and add to the salad.
DRESSING:
I prefer a margarita (not the drink) but a simple dressing with honey and mustard. So, in a small bowl, pour 1/4 cup olive oil, 1 tablespoon dijon mustard, 1 tablespoon honey and 1/2 lemon juiced.  Season with salt and pepper to taste.  Whisk together and add to your salad.  Keep salad refrigerated until ready to serve (I suggest you serve within 30 minutes or so after having added the dressing.
ENJOY !!

It's nearly summer and that means some new ideas for outdoor festivities !  I have my own version of a hummus which I think you will love ...

YOU'LL NEED:
- Food processor
- 2  (15 oz cans) chickpeas
- 1 (15 oz can) blackbeans
- 2 tablespoons tahini sauce
- 1 juiced lemon
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sesame oil
- 1 tablespoon peanut butter ( I use natural peanut butter)
- 1 teaspoon smoked paprika
- 5 garlic cloves

Easy as pie... put it all in your food processor and puree until you have a smooth consistency. If you like the texture smoother, add additional olive oil.

I use this hummas on sandwiches of toasted whole wheat bread with sardines and diced tomatoes.  Also great as a dip with pita chips topped with additional paprika.  Great in any veggie wrap !! Be creative, but I can tell you that this hummas is wonderful on any veggie based dish, sandwich, wrap.

ENJOY !!

My latest cookbook "My Old World Kitchen - Eating Healthy Italian Style" is available on www.amazon.com.  It is full of wonderful recipes that will make your heart healthy and happy !