Tuesday, January 3, 2017



1 pound Italian sausage
1 pound lean ground beef
1 onion minced
4 cloves garlic, crushed
28 ounces crushed tomatoes
12 ounces tomato paste
13+ ounces tomato sauce
½ cup water
2 Tablespoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 Tablespoon salt
1/4 teaspoon ground pepper
4 Tablespoons chopped fresh parsley
Lasagna noodles (no-cook)
1 pound ricotta cheese
1 egg
1/2 teaspoon salt
1 pound fresh mozzarella cheese – thinly sliced or coarsely grated
3/4 cup grated Parmesan cheese


Cook sausage, ground beef, onion in a Dutch oven over medium heat until well browned. Add garlic and cook for about 1 minute, then add crushed tomatoes, tomato paste, tomato sauce, water and stir. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon salt, pepper, and 2 Tablespoons parsley. Simmer, covered, for 1-1/2 hours, stirring occasionally.

Whisk egg until pale yellow. Add ricotta cheese, remaining parsley and 1/2 teaspoon salt.

Preheat oven to 375.

Spread 1-1/2 cups of meat sauce in bottom of 9 x 13 inch baking dish. Arrange noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1/1.2 cups meat sauce over mozzarella, and sprinkle with ¼ cup parmesan cheese. Repeat layers (noodles, meat sauce, ricotta, mozzarella). Final layer: noodles, meat sauce, mozzarella, Parmesan.

Spray foil with cooking spray to prevent sticking and cover dish.

Can be refrigerated. If so, cover with plastic instead of foil. Then cover with sprayed foil prior to baking.

If refrigerated, bake covered for 35 minutes then remove foil and bake for 25 more minutes.

If not refrigerated, bake covered for 25 minutes then remove foil and bake for 25 more minutes.

Once out of oven, let rest for 15 minutes before cutting and serving.

Monday, January 2, 2017



2-1/2 cups strong brewed coffee, room temperature
5 Tablespoons Kahlua
2 Tablespoons instant coffee
4 Tablespoons Kahlua
6 egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 pound mascarpone cheese
1-1/4 cups heavy cream
1-1/2 packages of ladyfinger cookies
Cocoa powder
Chocolate bar

Stir coffee, the 5 Tablespoons of Kahlua instant coffee together in a baking dish.

Using stand mixer with whisk, whip egg yolks on low speed until combined. Then add sugar and salt and whip on medium-high speed until pale yellow, about 2 minutes, scraping down bowl once or twice. Add the other 4 Tablespoons of Kahlua and whip on medium speed for about 30 seconds to combine. Add mascarpone and whip on medium speed until no lumps remain, about a minute. Scrape into large mixing bowl.
In the now empty mixing bowl (or use a second one) whip cream on medium-low speed until foamy, about 1 minute. Then gradually increase speed to high and whip until stiff peaks form.

Using rubber spatula, fold 0ne-third of whipped cream into mascarpone mixture and then gently fold in remaining whipped cream until no white streaks remain. Set aside.

One at a time, quickly roll one ladyfinger at a time into coffee mixture and transfer to glass or ceramic baking dish. Do not submerge! Got to be quick! Want one layer of ladyfingers. May have to break or trim ladyfingers as needed.

Spread half of mascarpone mixture over ladyfingers.

Place about 2 Tablespoons of cocoa powder in a sieve and dust cocoa over mascarpone.

Repeat for another layer.

Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

Garnish with grated chocolate.

Caesar Salad Dressing

1 can of anchovies, packed in oil
2 garlic cloves
4 egg yolks
3 Tablespoons lemon juice
1 teaspoon Worcestershire sauce
1-1/2 teaspoon Dijon mustard
4 Tablespoons olive oil
1 cup vegetable oil
6 Tablespoons finely grated Parmesan

Whisk the egg yolks to break them up. Continue whisking until lemony color.

Chop the anchovies and garlic together with a pinch of kosher salt. Use side of knife to mash into paste and then whisk into the egg yolks along with the lemon juice, Worcestershire sauce and mustard.

While whisking the mixture, gradually add the olive oil, drop by drop. Then, slowly whisk in the vegetable oil until dressing is thick and glossy. Whisk in the Parmesan. Season with salt, ground pepper and more lemon juice, if needed.