Stuffed French Toast.....

HMMM if only someone would make this for me on Mother's day. (oh yeah my lobster lunch too....)





Creamy, Fruity Stuffed French Toast Hearts


3 large eggs, beaten
1/2 cup milk
A couple drops pure vanilla extract
1/3 cup cream cheese, softened
1/3 cup raspberry or strawberry preserves
1 cup pure maple syrup
8 slices white bread
2 tablespoons butter



1. In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
2. warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
3. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sandwiches. Cut each sandwich using a 4-inch heart-shaped cookie cutter.
4. melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.

Sausage Soup!!!!!

Have you ever been to Bertucci's? Well they have this great sausage soup. Of course it is loaded with fat (that is probably why it tastes so good) anyway i recreated it in my kitchen and I think it tasted better.

1lb good italian sausage you can buy it bulk or you could use turkey sausage
1 medium onion
3-4 garlic cloves chopped
1/2 can tomato paste
beef stock- I use my own but you could use 3-4 cans i recommend low sodium
1 can of water
1 package of frozen spinach
1 small zucchini chopped
fresh basil leaves i use lots use to your preference
brown rice
salt and pepper
red pepper flakes

1. saute the onion and the sausage meat til the meat is browned, if you don't buy bulk make sure to take it out of the casing. be sure that you break the meat up well

2. add the zucchini,garlic and then add the paste then the stock,water and spinach. Simmer on low for a couple of hours

3. This is the part when you step in and make it your own. I always make the rice on the side then add it at the end as well as the basil.

This is so yummy on a cold new england day. Ask ??? if you have any...

It's the weather....

Tuscan Tomato Soup

1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, minced
3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled and seeded
1/2 cup finely chopped fresh flat-leaf parsley
6 leaves fresh basil
Coarse salt and freshly ground pepper
Croutons, for serving, recipe follows

Heat the oil and butter in a Dutch oven. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot with croutons.


French Mushroom Soup

1/2 cup (1 stick) unsalted butter

1/2 cup minced onion

6 tablespoons all-purpose flour

12 cups chicken stock, preferably homemade

2 sprigs fresh flat-leaf parsley, plus finely chopped parsley leaves, for garnish

1/2 bay leaf

Pinch dried thyme

3 pounds button mushrooms, trimmed and thinly sliced

1/2 teaspoon coarse salt

1 teaspoon freshly squeezed lemon juice

4 large egg yolks

1 cup heavy cream



In a Dutch oven, melt 4 tablespoons butter over medium-high heat. Add the onions, and cook until translucent, about 4 minutes. Stir in the flour, and cook over low heat, without browning, for 4 minutes. Whisk in the stock until smooth and combined. Add the parsley, bay leaf, and thyme. Simmer for 20 minutes. In a large skillet, heat the remaining 4 tablespoons butter over medium heat. Add the mushrooms, stirring to coat with butter. Add the salt and lemon juice, and cook 5 minutes.



Add the cooked mushrooms to the stock mixture, and simmer 5 minutes.



In a small bowl, whisk the egg yolks and cream until combined. While whisking constantly, slowly add 1 cup of hot soup into the cream mixture. Add to the soup, and heat until warmed through. Be sure not to let the soup get too hot or the egg yolks will curdle. Season with salt.

Ahhh Fall, Soup time!!!!!!

Pasta Fagioli (Pasta and Beans)



8 T good olive oil
2T fresh basil
1 small onion chopped
2 cloves of garlic
salt and pepper
2 small cans of tomato paste and 2 small cans of water
1/2 lb ditalini pasta
2 cans of white beans undrained
16 cups of water or chicken stock

Heat pan and add oil then add the onion and garlic to pan and sauté for 5 minutes. Then add the basil, salt, pepper, tomato paste and water. Cook for 5 minutes. Add the beans undrained. Cook 10 minutes. Boil the water for the pasta and cook pasta for 8 minutes. DO NOT DRAIN THE PASTA. Add the tomato mixture to the pasta with the water take off the heat and cover for 10 minutes. Serve with crusty bread and some grated cheese!