Puffed Pancake


This is a quick and easy breakfast for Sunday morning. Top it with a little syrup or apple butter.

4 TBSP butter
1/2 c milk or buttermilk
1/2 c flour
1/4 c sugar
2 eggs
Pinch of nutmeg

Preheat over to 425.

Melt butter over low heat in a 10 inch oven proof skillet.

Combine remaining ingredients in a bowl, which until smooth. Pour into melted butter, cook 1 minutes over medium heat. Bake for 12 – 15 minutes until puffed and golden.

Serves 4.

Gnocchi with Roasted Delicata Squash


Delicata squash may be my favorite of the fall squashes, which is mostly due for the fact that it is easy to cut and peel. This is mostly a hands off recipe, but does take some time since you have to roast the squash.

1 lb gnocchi
2 – 3 Delicata squash, peeled, seeded and cut into gnocchi size pieces
10 sage leaves, minced
1/4 onion, grated
6 TBSP butter
Olive oil
Salt and pepper
Parmesan cheese, grated

Preheat oven to 400. Toss squash with olive oil, salt and pepper and bake in a shallow dish for 40 – 50 minutes, stirring a couple times, until fork tender and a little crispy.

Cook gnocchi according to package.

In a 12 inch skillet, melt butter over medium heat until it starts to brown, about 10 minutes. Add onions, cook until softened, about 3 minutes. Add sage, squash and drained gnocchi, cook for 3 minutes to heat through.

Serve with a little Parmesan cheese on top.

Serves 4.

Truffled Zuks


This is quick side that will blow your guests mind! Yes truffle oil is expensive, the reality is you only need a little and you will be surprised how long a bottle will last. I love this dish for its simplicity.

3 Zuks, grated
1/4 c Parmesan, grated
Salt and pepper
Truffle oil

Preheat oven to 400.

Toss grated Zuks with salt and pepper. Place them in a shallow baking dish. Top with grated parm and truffle oil.

Bake for 20 minutes or until the cheese starts to brown.

Serves 4.

Crab and Ricotta Bake


This is one of those dishes that came about when I did not feel like cooking at the end of a long week. It literally comes together in 5 minutes, you can even make it ahead and keep it in the fridge until you are ready to bake them. Best of all it looks super fancy and everyone will be convinced you spent hours slaving in the kitchen.

1 1/2 c ricotta
2 eggs
4 green onions, sliced thin
1/4 c Parmesan cheese, grated
1/2 tsp dry mustard
1/2 tsp anchovy paste (if you have it)
2 TBSP parsley, minced
Juice of 1 lemon
8 oz crab meat
1/2 c panko

Preheat oven to 400.

Combine everything EXCEPT panko in a bowl and stir until combined. Spoon into 4 small ramekins, top with panko.

Bake for 20 minutes.

Serve with a little hot sauce on the side.

Serves 4.