Good Dinner Mrs. Mellen

Roasting vegetables is my favorite method to savor the flavor of fresh vegetables.  I go against the school of cooking thought that veggies should be crisp, al dente,  pasta yes, my veggies no. Roasted, grilled, or sauteed are my standard cooking methods for vegetables. I love this dish because the syrupy vinegar adds a wonderful flavor to the cauliflower.  I make this dish with either cauliflower or Brussels sprouts.  The toasted pecans add added texture and flavor to the dish.  I could go on and on about how yummy this tastes! 1 head cauliflower, break florets into bite size pieces or 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the center 1/4 cup olive oil 2 cloves garlic, minced 1 cup chopped pecans, toasted 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper black pepper 1 tablespoon syrupy balsamic vinegar, I like to use fig balsamic vinegar* Preheat oven to 400 degrees In a large bowl toss cauliflower with oil and p...

I remember the first time I helped my Aunt Anna Marie makes these richly flavorful potatoes when I was a young girl. Aunt Anna Marie was a wonderful cook: you know no recipes just cook by experience and instinct. She was having a large family party with one of my jobs being to make about 100 baked stuffed potatoes.  Oh did I mention that Aunt Anna Marie was an Italian war bride so following  Italian tradition we were cooking in the basement kitchen since the main kitchen is for show. As she busied herself with the more important entrees she would stop by to check on how I was progressing with the potatoes instructing me to add a little of this, a pinch of that.  I loved every minute of cooking with my aunt. After I started cooking for my family I added Aunt Anna Marie's baked stuffed potatoes to my repertoire making them my own.  I don't remember why but I always make these potatoes for Christmas eve dinner bring back memories of helping my Aunt Anna Marie so...

Pies as I say over and over are so wonderfully fun to make and delicious to eat!  I made this apple pie with my daughter Mandi along with a classic pumpkin pie for Thanksgiving dinner.  I changed the recipe up for a change by adding dried cranberries, pecans and brandy. Mandi & Elaine"s Lattice Candied Apple Pie Pastry : 2 cups flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 5 tablespoons cold water Measure flour and salt into a bowl. Cut into shortening thoroughly with a pastry blender.  Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bowl(1 to2 teaspoons water can be added if needed). Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Roll the dough 2 inches larger all around than the inverted pie pan.  Filling: 7  Gala Apples, peeled and sliced 1/2 cup sugar 1 teaspoon cinnamon 1/2...

I love do ahead recipes when you are having a large group and want to spend time with friends and family: not doing last minute cooking!  My Christmas Morning French Toast Casserole is do ahead, easy and delicious.  Did I mention that it smells heavenly baking!  Christmas Morning French Toast 1 loaf Italian bread ( 16 ounces) 8 large eggs 2 cups half and halfa 1 cup milk 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg crumb topping 1/2 cup fresh cranberries Maple Syrup ( if desired, I don't think it is needed as the topping takes the place of maple syrup) Slice Italian bread into 20 1-inch slices.  Arrange slices on a 9 x13 baking dish( spray with cooking spray)  in two rows, overlapping the slices.  In a large bowl combine eggs, half and half, milk, vanilla, cinnamon, nutmeg and beat with a mixer or whisk until blended. Pour egg mixture over the bread, slowly, making sure to evenly cover all the bread. ...

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"...