Modern Recipes to try!
Made by: Olivia O’Briskie
Caesar Salad
From the kitchen of: Mara Welsh
Ingredients
Romaine lettuce
Bread
Salt
Olive oil
Parmesan cheese
Mayo
Lemon juice
Dijon mustard
Worcestershire sauce
Pepper
Garlic
Directions
1. Make croutons by cutting bread into ⅓ inch pieces. Toss together with olive oil and salt and toast at 350 degrees for 17 minutes until golden brown.
2. Mix mayo, olive oil, lemon juice, worcestershire sauce, salt, grinds of pepper, garlic, and grated parmesan cheese until at desired consistency to make dressing for salad.
3. Toss Lettuce, homemade croutons, and parmesan cheese together with dressing. Top with more parmesan and croutons and then serve.
This salad is perfect for barbecues especially in the summer. It is refreshing and perfect as an appetizer or entree.
Stuffed Mushrooms
From the kitchen of: Mary Ann Capossela
Ingredients
1 basket of mushrooms
3 cups of flavor bread crumbs
Chopped garlic
2 teaspoons of salt
3 teaspoons of black pepper
3 oz of water
3 oz of oil
2 eggs
1 cup grated cheese
Tomato sauce
Directions
1. Together in a bowl, mix the bread crumbs, salt, black pepper, oil, water, eggs until softened. If needed, add in more water slowly.
2. Clean mushrooms with a dry paper towel. Cut the stems that are in the middle out.
3. Stuff the mushrooms with the mixture made previously.
4. Place mushrooms on a cookie sheet and bake at 350 degrees for approximately 40 minutes.
5. At the last 15 minutes while baking, add the tomato sauce on top of the mushrooms.
This is personally one of my favorite appetizers my grandma always makes for me. I have helped make these mushrooms every year for Thanksgiving. They always turn out as a hit for my family and made with much love!
Beef Barley Soup
From the kitchen of: John Matuzak
Ingredients
1 cup chopped onion
1 clove garlic
1 cup chopped celery
1 cup chopped carrots
3 tablespoons olive oil
2 cups stewing beef, cubed
6 cups water
6 cups beef broth
1 15 oz. can diced tomatoes
1 ½ cups dry pearl barley
2 tablespoons worcestershire sauce
1 teaspoon ground black pepper.
Directions
1. In a large soup pot, brown beef for 6-8 minutes and then remove from the pot and place in a bowl.
2. Cook onions, garlic, celery and carrots with olive oil for 6-8 minutes, then stir in the beef.
3. Add water, beef broth, diced tomatoes and seasonings.
4. Bring to a simmer and let cook for 2 hours.
5. Add barley and let simmer for another 30-45 minutes.
This recipe is made during the cold months of the year. It freezes well and is great for a comfy lunch or dinner.
Filet Mignon
From the kitchen of: Gabby Djurasevic
Ingredients
2 filet mignons (6-8 oz each)
Salt and ground black pepper (season generously)
1 tablespoon oil
2 tablespoons unsalted butter
5 cloves of peeled garlic
4 sprigs fresh rosemary
Directions
1. Remove filets from the fridge 45 minutes before cooking. Unwrap, season with salt and ground black pepper, and let them sit on a plate on the counter.
2. Preheat oven to 360. Heat a medium cast iron skillet over high heat for 3-5 minutes. Once hot, add 1 tablespoon of oil carefully. Sear the filet mignon for 2-3 minutes per side until they have a brown crust. Remove from heat immediately.
3. Add 2 tablespoons of unsalted butter, 5 cloves of garlic, and 4 sprigs of fresh rosemary to the skillet. Place the skillet in the oven and bake for 4-5 minutes for a medium rare/ medium steak.
4. Remove the steak from the skillet and place it on a plate. Tent with foil and let it rest for 5-10minutes. Serve with the garlic cloves and butter from the skillet.
Steak is my favorite food and I like to make it because it is pretty easy.
Homemade Gnocchi
From the kitchen of: Brigitta’s Grandma
Ingredients
1 pound potatoes (cleaned and skinned)
1 cup flour
½ teaspoons salt
1 medium egg (room temperature)
Directions
1. In a large pot boil the peeled potatoes until tender. Remove from the pot and let cool. Then, pace through a potato ricer.
2. Mix together the flour, and salt and place on a flat surface. Make a well in the middle and add the potatoes and the egg.
3. Mix together with your hands until soft dough forms, it should not be sticky.
4. On a lightly floured surface, cut small amounts of dough to form ropes and cut into ¾ inch pieces. Then slide each piece on a form and squeeze slightly.
5. Once finished, sprinkle with flour and toss so they do not stick together.
6. Let the gnocchi rest for 20 minutes before cooking
This recipe is great and can be paired with whatever sauce you prefer. My family’s favorite is just classic tomato sauce.
Italian Lemon Cookies
From the kitchen of: Nancy Pisteccia
Ingredients:
1/2 cup sugar
1 stick butter, softened
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
3 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners’ sugar
1/4 cup water
1 teaspoon lemon extract
Directions
1. Preheat oven to 350°F
2. Mix flour, baking powder and salt in a large bowl.
3. Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
4. With a small cookie scoop, drop dough onto a lightly greased cookie sheet, spacing them about 2-inches apart.
5. Bake for about 12-15 minutes, or until firm and lightly brown.
6. Remove cookies from cookie sheet and allow to cool.
7. Combine icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
8. Dip the tops of the cooled cookies into glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
9. Top with sprinkles or a little lemon zest, while glaze is still wet.
Nancy Pisteccia makes these cookies every Christmas and are loved by many! She makes them with lemon glaze and very colorful sprinkles. Many of these amazing cookies are eaten every year!
Cool Whip Cookies
From the kitchen of: Mary Ann Capossela Ingredients
1 box yellow cake mix
2 eggs
8 oz container of cool whip
Confectioner sugar
Directions
1. Place cake mix, eggs, and cool whip in a bowl and mix.
2. Use a teaspoon to scoop batter in order to roll into confectioner sugar.
3. Place each cookie onto an ungreased cookie sheet.
4. Bake cookies at 350 for 10-12 minutes.
5. Once lightly golden, place on a foil to cool.
My grandma, Mary Ann makes these special cookies for holidays such as Thanksgiving and Christmas. She loves spreading the christmas spirit at her church in particular with these cookies! They’re always my favorite cookies she makes during the holiday season and I have started to make this recipe myself.
Tiramisu
From the kitchen of Gaby Dalkin
Ingredients
1 1/2 cups strong brewed coffee, cooled
1/4 cup coffee liqueur or dark rum (optional)
1 package (8 ounces) mascarpone cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
About 24 ladyfingers
Unsweetened cocoa powder (for dusting)
Directions
1. Prepare Coffee Mixture: Combine cooled brewed coffee and coffee liqueur (if using) in a shallow dish.
2. Make Mascarpone Cream: In a large bowl, beat the softened mascarpone cheese, sugar, and vanilla extract until smooth and creamy.
3. Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
4. Assemble Tiramisu: Dip each ladyfinger briefly into the coffee mixture and arrange them in a single layer in the bottom of an 8x8-inch dish.
5. Layer Cream and Repeat: Spread half the mascarpone cream mixture evenly over the ladyfingers. Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone cream.
6. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
7. Dust and Serve: Before serving, dust top of tiramisu generously with unsweetened cocoa powder. Cut into squares and serve chilled.
Tiramisu has a delicious coffee flavor with a creamy, sweet taste. The soft layers make it a comforting dessert.
