Good Dinner Mrs. Mellen

As I've said over and over I love to bake! For some unknown reason I am pulled to making pies. Everything from making the pie crust, rolling it out to preparing the filling and topping is just so much fun. I once thought that I'd like to get all my collection of pie recipes together into a cookbook. I can visualize turning the pages and finding picture after picture of mouth watering pies! How would I choice which one of my pies to feature on the cover, like a mother I love them all.  I do have to say that fruit pies are my favorite to make and eat. Apple pies are the harbinger of fall with the fresh harvest apples ripe and juicy just shouting put me in a pie!  With so many apple choices I find it hard to decide which delectable apple variety to use in my pies.  Which apple you use in your pie set the flavor of the whole pie, from sweet, to tart, to crisp to softer, it does make a difference.  For my Candied Apple and Cranberry Pie I chose Gala apples which are ...

A picture is worth a thousand words or so the saying goes.  Looking at the picture of my Tiramisu cake I think that is so true.  A light angel food cake soaked in coffee and liqueur with a mascarpone filling frosted with whipped cream, need I say more! Enjoy! Tiramisu Cake 1 Angel Food Cake 8-10 inch, homemade or store bought 1 8-ounce container mascarpone cheese or 1 8-ounce package cream cheese, softened (I used mascarpone cheese) 1/2 cup sifted powdered sugar 3 tablespoon coffee liqueur or Godiva chocolate liqueur which I really like 2 cups whipping cream 1/4 cup sifted powdered sugar 2 tablespoon coffee liqueur 3/4 cup strong black coffee 1/4 cup coffee liqueur chocolate fudge sauce Chill a medium mixing bowl and the beaters of an electric mixer For filling, combine mascarpone or cream cheese,  1/2 cup powdered sugar and 3 tablespoon liqueur in a large mixing bowl. Beat with a electric mixer on medium speed until blended and smooth. Combine whipping cream, 1/...

I have to admit that I so enjoy entertaining friends and family with a spectacular assortment of appetizers. I aim for a variety of textures and taste that appeal to a variety of pallets and tastes.  One of my family and friends favorites is my combination of Brie, figs, pecans and candied cranberries wrapped in flaky puff pastry.  Puff pastry baked to golden perfection with warm Brie bubbling out as you cut through the delectable pastry.  One of my guilty pleasures to indulge in occasionally! Golden Backed Brie with Figs in Puff Pastry 1/2 package of frozen puff pastry (one sheet) 1  egg 1 teaspoon water 1/2 cup fig spread 1/3 cup dried cranberries, softened (microwave in small bowl with 1 teaspoon water on low for 30 seconds) 1/4 cup toasted chopped pecans 1 (8 ounce) Brie Round Thaw the pastry sheet at room temperature for 20 minutes.  Preheat oven to 400 F. Mix egg and water. Unfold pastry sheet on lightly floured surface.  Roll into 12"...

In the summer I love mussels in a garlicky white wine sauce served with just a salad and fresh baked bread. So delicious with the freshest herbs simmered in the white wine sauce. Now that I am enjoying the cooler fall weather with crisp morning and sunny days I turn to heartier dishes with more robust and richer flavors.  Instead of white wine mussels I changed my recipe to reflect the change in the season using a rich red wine, chopped tomatoes, and hot crushed peppers to mimic the strong flavors and scents of fall.  Red Wine Mussels Marinara 2 tablespoons o live oil 2 shallots , minced 4 cloves garlic, minced 1 can(14.5 oz) peti te cut diced tomatoes ( I prefer no salt) 1/2 cup dry red wine 1 teaspoon crushed red peppers 2 tea spoons Murals of Flavor (Penzeys Spices) pinch of saffron 1/2 teaspoon fresh ground pepper 1 tablespoon fresh ch op p ed Ital ian pars ley     2 pounds mussels, scrubbed and beard s removed 1 pound thin spaghetti...

I love to cook but many times my friends complain that they just don't have time to cook a tasty and healthy meal.  Here is my answer especially with all the local farm fresh veggies coming to market. Healthy Tuna Salad. Place fresh greens on plate.  Add one can of water packed tuna to the center of the plate.  I used sliced cherry tomatoes, baby carrots, celery, red beets, one slice hard boiled egg sliced, and sliced yellow pepper.  You can use any assortment of fresh veggies.  I just splashed balsamic vinegar and I had delicious, totally healthy and visually beautiful salad for dinner. Enjoy!

First let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size.  Eating rich dishes and staying thin is all about portion control and exercise.  It's important to me that I don't encourage anyone to over eat.  With that said let's get on to this wonderful bread pudding.  Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. One summer in New Hampshire I ordered a savory bread pudding and I was hooked.  I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish. Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella 1(1pound) loaf crusty white bread 1/4 cup olive oil 1 tablespoon fresh thyme 2 tablespoon fresh basil 1 tablespoon fresh...

I am really loving farro! A wonderfully nutty grain that you can prepare in so many interesting ways.  I decided to combine farro with another of my favorites portabella mushrooms. Combining cooked farro with garlic, shallots, tomatoes, pine nuts, fresh herbs, and goat cheese then stuffing the mushroom turned into a tasty main meal that was easy to make as well as delicious.  The mushrooms can be made vegan by replacing  the goat cheese  with creamy tofu.  Either way this is a very good meatless meal. 2 large portabella mushroom caps, remove stems and scoop out the mushroom, reserve olive oil for brushing 1/2 cup farro 2 tablespoon olive oil 2 garlic cloves, crushed 1 shallot, minced 2 tablespoon fresh basil, chopped 1 tablespoon fresh oregano, chopped 1 tablespoon fresh thyme, chopped 1 cup chopped tomatoes 1 tablespoon capers, minced 2 tablespoon pine nuts, toasted 1/4 teaspoon ground pepper 2 tablespoons goat cheese, crumbled Wash and dry...