Emma Aliaj

DINNER then DESSERT

By: Emma Aliaj

Burek Me Spinaq

(alBanian Spinach pie)

From the kitchen of: Emma Aliaj

inGredienTS

1 tbsp olive oil

300g fresh spinach leaves, roughly chopped.

3 spring onions, finely chopped.

3 garlic cloves, minced.

1 tsp lemon zest

150g feta, crumbled.

150g ricotta 2 eggs

1 tsp salt

1/4 tsp black pepper

1/3 cup butter, melted.

12 sheets fresh phyllo dough

direcTionS

1. Preheat oven to 350˚ and grease a 23cm round springform tin with butter. Add a tablespoon of oil to a frying pan over medium heat. Add in chopped spinach leaves. Saute for 5 minutes or until wilted down. Place into a colander and strain out any leftover liquid, then place spinach into a large mixing bowl.

2. To the bowl of wilted spinach, add spring onion, garlic, lemon zest, feta, ricotta, eggs, salt and pepper. Mix until well-combined.

3. Brush one sheet of filo pastry at a time with melted butter. Place into the bottom of the baking tin, allowing some of the pastry to hang over the edge. Repeat with five more sheets of filo, changing the direction in which you put the sheet in the tin each time to ensure even edges. Pour in spinach feta filling. Top with six more sheets of filo pastry, spreading with melted butter each time.

4. Tightly fold in the overhanging filo pastry to seal up the pie. Brush top with another layer of melted butter. Place in the oven and bake for 50 minutes or until golden brown on top. Remove from oven, leave to cool for 5 minutes before slicing up and serving.

Mac & cheeSe

From the kitchen of: Phyllis Cammarota

inGredienTS

1 box of pipet pasta

1 3/4 cup of milk

1 3/4 cup of heavy cream

1 tsp of salt

1 tsp of pepper

1 tsp of paprika

1 tsp of garlic powder

6 tsp of butter

3 cups of shredded sharp cheddar cheese direcTionS

1. Boil your pipet pasta until they become soft or following boxed instructions, drain and set aside.

2. In a large skillet, combine your pasta with all ingredients.

3. Bring to a light simmer and stir carefully until it reaches a creamy consistency.

4. Optional: for baked Mac & Cheese, layer cheese and put into the oven until melted.

Spicy penne alla Vodka

From the kitchen of: Ava Dankenbrink

inGredienTS

8 ounces of fresh rigatoni pasta

¼ cup olive oil

1 clove of garlic, diced

¼ yellow onion, diced

¼ cup tomato paste

1 tablespoon vodka

½ cup heavy cream

2 teaspoons red pepper flakes

¼ cup parmesan cheese

1 tablespoon butter

Salt and pepper to taste

direcTionS

1.. Boil a large pot of water and add rigatoni pasta. Cook according to package directions. (Save one cup of water before draining)

2.. In a large saucepan, add olive oil and heat the stove at medium heat. When the oil is hot, add garlic and onion to the pan. Cook until soft.

3. Add the tomato paste to the pan and cook for a few minutes until it darkens in color.

4. Pour the vodka into the pan and cook until the alcohol has a chance to burn off.

5. add in heavy cream, red pepper flakes, and finally season with salt and pepper to complete the sauce.

6. Add pasta, reserved pasta water, and butter into the sauce. Stir until all the pasta is nicely coated.

7. Add parmesan cheese on top and serve immediately.

Si M ple Green Salad recipe

From the kitchen of: Love and Lemons inGredienTS

2 small heads of soft lettuce, butter lettuce or similar Lemon Vinaigrette half recipe

1 Persian cucumber, thinly sliced

¼ cup shaved Parmesan cheese

2 tablespoons pepitas

1 avocado, thinly sliced

¼ cup microgreens

Flaky sea salt, optional

½ cup raw almonds

½ tablespoon tamari direcTionS

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Place the almonds on the sheet and toss with tamari.

3. Bake for 10 to 14 minutes or until browned. Remove from the oven and let cool for 5 minutes.

4. In a large bowl toss lettuce with a few spoonfuls of dressing.

5. Add cucumber, parmesan, pepitas, avocado, and tamari almonds.

6. Drizzle with more dressing and top with microgreens.

7. Season to taste with flaky sea salt, if desired.

creaMy ToMaTo riGaToni

From the kitchen of: Mary-Frances Heck inGredienTS

1/4 cup unsalted butter

1 cup chopped yellow onion

1 (28-ounce) can whole peeled plum tomatoes, tomatoes crushed by hand and juices reserved

12 ounces uncooked rigatoni pasta

1/2 cup heavy cream

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

1/2 ounce Parmesan cheese, grated

Chopped fresh flat-leaf parsley, for garnish direcTionS

1. Melt butter in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until tender and golden brown, about 5 minutes. Add tomatoes and their juices; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.

2. Meanwhile, cook pasta in salted water according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.

3. Stir cream, salt, black pepper, and crushed red pepper into tomato sauce. Add cooked pasta, and toss to coat. Add reserved pasta cooking liquid, 1/4 cup at a time, until desired consistency is reached.

4. Divide pasta evenly among 4 bowls; sprinkle with Parmesan, and garnish with parsley.

Baked BruSche TTa chicken

From the kitchen of: Liz Norris

inGredienTS

6 oz fresh mozzarella cheese, sliced

4 chicken breast, pound thin

3 tablespoons of extra virgin olive oil

8 oz of cherry tomatoes

3 teaspoons of lemon juice

1/2 cups chopped fresh basil

1 tablespoon balsamic vinegar

1/2 tablespoons of kosher salt

1 tablespoon of balsamic glaze

1/4 teaspoon of pepper

direcTionS

1. Preheat oven to 375

2. In a large bowl add in chopped tomatoes, lemon juice, balsamic vinegar fresh basil, and 1/2 teaspoon of salt, 1/4 teaspoon of pepper

3. Mix all seasonings in a small bowl

4. Coat baking dish with cooking spray, sprinkle one side of chicken with ½ seasoning, flip over and sprinkle remaining seasoning

5. Top with slices of mozzarella, pour tomatoes and seasoning mixture on top

6. Bake for 35-40 minutes until chicken is cooked

TiraMiSu

From the Kitchen of: Emma Aliaj

inGredienTS

For the Cream

4 large egg yolks

½ cup granulated sugar, divided

¾ cup heavy cream

1cup mascarpone

For the Assembly

1¾ cups good espresso or very strong coffee

2 tablespoons rum or cognac

2 tablespoons unsweetened cocoa powder

About 24 ladyfingers

direcTionS

1. Using an electric mixer in a medium bowl, whip egg yolks and ¼ cup of sugar until pale yellow and tripled in volume. A slight ribbon should fall from beaters when lifted from bowl. Transfer mixture to a large bowl. Wipe out medium bowl and set aside.

2. In medium bowl, whip cream and remaining ¼ cup of sugar to creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold mascarpone mixture into sweetened egg yolks until combined.

3. Combine espresso and rum in a shallow bowl and set aside.

4. Using a sifter, dust the bottom of a 2-quart baking dish with 1 tablespoon cocoa powder.

5. Quickly dip each ladyfinger into espresso mixture and place rounded side up at the bottom of baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking in half as needed to fill. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espressodipped ladyfingers and mascarpone mixture.

7. Cover with plastic wrap and refrigerate for at least 4 hours before slicing or scooping to serve.

crè Me Brulee

From the Kitchen of: Emma Aliaj

inGredienTS

1 quart heavy cream

1 vanilla bean, split and scraped

1 cup vanilla sugar, divided

6 large egg yolks

2 quarts hot water

direcTionS

1. Preheat the oven to 325 F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

ellie'S Banana Bread

From the kitchen of: Tina Dunn

inGredienTS

2 eggs

3/4 cups sugar

1/2 cup vegetable oil

1/4 cup vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3/4 cups chopped walnuts, pecans, or chocolate chips (optional)

direcTionS

1. Preheat your oven to 350° and lightly grease and flour a 9-by-5inch loaf pan.

2. In a heavy-duty mixer with the paddle attachment, beat together the butter and sugar on medium speed until creamy.

3. Add the bananas and eggs and beat until smooth.

4. Add the vegetable oil until combined.

5. In a bowl, stir together the flour, baking soda, baking powder, salt and nuts (optional).

6. Add the dry ingredients to the banana mixture and beat until all combined.

7. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake the loaf until dark golden brown (45-50 minutes).

8. After taking the bread out from the oven, wait 10 minutes until cutting.

Fud Gy BrownieS

From the kitchen of: Café Delights

inGredienTS

1 cup unsalted butter melted and cooled.

2 tablespoons vegetable oil

1 +1/4 cup of white sugar

1 cup packed light brown sugar.

4 large eggs at room temperature

1 tablespoon pure vanilla extract

¾ teaspoon salt

1 cup all-purpose flour

1 cup good quality cocoa powder

1 cup mini chocolate chips

direcTionS

1. Preheat oven to 350 F

2. Lightly grease an 8x12 inch pan with nonstick spray. Line with parchment paper and set to the side.

3. Combine melted butter, white and brown sugar together into a medium sized bowl. Whisk well until combined. Add eggs and vanilla and beat until mixture is lighter in color (1-2 minutes).

4. Sift in flour, cocoa powder and salt. Gently fold dry ingredients into wet ingredients until just combined (overmixing can affect the texture of the brownies).

5. Fold in the chocolate chips.

6. Pour batter into the tin and distribute it evenly.

7. Bake for 25-30 minutes.

oreo parFaiT

From the kitchen of: Brooke Cammarota

inGredienTS

8 oz mascarpone cheese

1 cup of heavy whipping cream

1/2 cup of powdered sugar

1 tsp of vanilla extract

8 oz cool whip whipped topping

4 oz of baking dark chocolate bar

12 Oreo cookies

direcTionS

1. In a bowl of an electric mixer, add mascarpone cheese, heavy whipping cream, and vanilla extract.

2. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high.

3. Beat until it starts to thicken and lower the speed to add sugar.

4. Pour sugar in and increase the speed again. Beat on medium-high speed until stiff peaks form and gradually decrease the speed, stay close and do not leave unoccupied.

5. Fold in cool whip topping into the whipped mixture and refrigerate for about an hour.

6. Melt the dark and white chocolate bars separately, may microwave but be sure to heat it through on half power in increments of 45-30 seconds, stirring it between each increment. Let chocolates cool a bit.

7. Divide whipped mousse mixture in half and gradually stir in the dark and white chocolates into each half by drizzling the chocolate in while stirring.

8. Transfer each chocolate mousse into a separate piping bag.

9. Crush Oreo cookies

10. Layer each mousse and cookies on top of each other

ulTi MaTe chocolaTe chip

cookieS

From the kitchen of: Cate Taylor

inGredienTS

2 1/4cups Gold Medal™ all-purpose flour

1teaspoon baking soda

1/2teaspoon salt

1cup butter, softened

3/4cup granulated sugar

3/4cup packed brown sugar

1egg

1teaspoon vanilla

2cups semisweet chocolate chips

1cup coarsely chopped nuts, if desired

direcTionS

1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside

2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally

3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts

4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart

5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container