My choice this week and I wanted something super simple.

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And this one definitely fits the bill

Ricotta cheese mixed with fresh basil, black olives, and parsley and then added to cooked rigatoni. The only change I made was to add some pasta water to the mxx so it wouldn’t be too dry. I have found that ricotta tends to dry out quickly.

Super Simple. Super Good.

You can check with the other “Hayers” on the Wednesday with Donna Hay Website.

The recipe is on page 148 of Donna’s modern classics Book 1

Want to join us? WE cook from several of Donna’s books. Just leave a comment HERE!!

There is just something about Mark BIttman’s recipes/dishes that keeps calling me back. I know you know the feeling. You find a chef/cook/baker you really like and then you just want to keep making their goodies. I am that way with Madjur Jaffrey, Donna Hay, and Mark Bittman, among others..

So when it came time to do another potluck for I heart Cooking Clubs I went with Bittman – again.

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    8 ripe pears peeled, cored, and roughly chopped into smallish pieces
    1/4 – 1/3 cup sugar
    1 tablespoon cornstarch
    1/2 teaspoon ground cinnamon
    8 – 10 sheets whole-wheat phyllo dough, thawed
    4 tablespoons (1/2 stick) unsalted butter, melted
    Powdered sugar for dusting

Heat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the pears, sugar, cornstarch, and cinnamon in a large bowl.
Set the phyllo on your work surface and cover with a piece of plastic and a damp towel to keep it from drying out. Remove one sheet and put it in front of you, brush it with some butter and fold in 1/2 length wise.

Put about 1/8 of the pear mixture at one end of the phyllo strip and begin folding the filled section of the phyllo to form triangles back and forth along the length of the strip, like folding a flag. Keep folding the triangle back and forth until you reach the end of the sheet.
Transfer the turnover to the prepared baking sheet, seam side down, and brush it with a little more butter. Repeat with the remaining phyllo sheets and apple mixture. You should have 8 turnovers.

Bake the turnovers until deeply golden and crisp (it’s okay if they ooze a little juice), 25 to 35 minutes.

Sprinkle with powdered sugar or


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    cinnamon sugar.

These were quick, crispy, flaky, tasty and the perfect light dessert. They are on page 565 of Bittman’s The Food Matters Cook book

For the other Pot Luck picks visit us over at IHCC

Spring is here which means garden season is not far away. Fresh veggies every day! But until then we can eat them ‘fresh’ from the grocers in this simple and tasty veggie sauté.

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So simple – zucchini, spinach, and corn mixed with some onion and garlic and quickly cooked in a little olive oil. It just doesn’t get any better. Really!

Thanks to Chaya for this one. Loved it!

Check out the other’s veggies on the Eating with Ellie website.

The recipe is on page 254 of Ellie’s weeknight wonders the only book we are cooking from right now.

If he recipe has the word CURRY in it you can bet I am going to make it. The word just conjures up far away places and exotic flavors. Kayte’s pick for this weeks Wednesdays with Donna Hay did just that. I opned up new food fast to read the recipe and found I had already made it for IHCC last December and it wasn’t one of my fave dishes.

But I decided to make it again with a couple of tweaks!

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While Donna says to simply halve the chicken thighs I cut them into smaller pieces. I also cut the sweet potato into smaller bites. I made only 1/2 the recipe but kept the Red Curry Paste at 3 Tbl. MUCH better. And then I added a touch of salt which brought out the flavors more. I thickened the broth some and served it with some browned rice. Also much better. But…. there is still something lacking to my taste buds. I want to like this but it just isn’t there for some reason.

Did the other Ladies of WWDH like Kayte’s pick? Check out their posts by hopping over to the WWDH Website where we all leave our links.

The recipe is on page 67 of Donna’s new food fast.

And anytime you want to join us for some really good food just leave a comment for one of us or on the website. We would love to have you.

Move over Rice Krispy Treats! You have a rival! Dorie’s “Rice Krispy Treats” are going to make your Snap! Crackle! Pop! seem plain.

Don’t get me wrong I LOVE Krispy Treats. Especially made with Some Peanut Butter and Chocolate Chips. But These. THESE! Are Really Really Good!!

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How can you beat CARMELIZED crispies on a Buttery cookie bar and chocolate?

Nuff Said!

Except for one thing – Caramelized Rice Krispies are regular krispies coated in a simple sugar syrup and stirred and stirred and stirred until nice and brown. (page 428)

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You can find the recipe on page 324 of Dorie’s baking chez moi.

And visit the other bakers on the BCM website.

A NEW HOUSE!

    HOW EXCITING IS THAT?
      TO BUY A NEW HOUSE!.

Your friends come and celebrate all the work you have to do to get it just right. They bring food. They bring gifts. Appropriate gifts for a new home. But IS there an appropriate gift? Maybe we should ask about TRADITIONAL Housewarming gifts.

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And since Grace over at Happa Mama just remodeled her house and it’s almost like a new one, we are celebrating.
In the US, traditionally we give:

    Salt: Given with the message “That life may always have flavor”, can also represent added luxury or flavor to life
    Wine: Symbolizes the hope “That joy and prosperity may reign forever”…or…”That your family will never be thirsty”…or…”So you will always be of good cheer”
    Bread: So that this house may never know hunger…or…So your cupboards will always be full

I cannot make salt. I don’t know how to make wine – although my Dad made some Elderberry Wine once.
But I can make bread. And since tradition doesn’t say what kind of bread to include who says it has to be a LOAF of bread.

So, how about a nice Flatbread? With Olive Oil. And Rosemary. Like this Pizza Bianca from Jim Lahey.

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This is some kind of good bread. Puffy, crunchy, chewy the way good bread should be. Just out of the oven it was perfect.

Ingredients:

    400 grams (3 cups) all-purpose flour, plus more for dusting
    1 gram (1/4 teaspoon) active dry yeast
    4 grams (1/2 teaspoon) fine sea salt
    4 grams (3/4 teaspoon) sugar
    175 grams (3/4 cup) cool water, plus more if needed
    3 sprigs rosemary leaves
    4 grams (1/2 teaspoon) coarse sea salt

In a medium bowl, mix flour, yeast, fine sea salt, and sugar. {In the book the salt and sugar were left out of the “Mix flour, etc..” so after the fact I googled it and add the salt and sugar late to the mix after I had already mixed in the water. Worked just fine.} Add the water and, using a wooden spoon or your hands, mix for at least 30 seconds, until you have a soft, somewhat sticky, loose dough. If it seems too dry, you can add up to 2 Tbl safely.

Scoop the dough into a 2nd bowl coated with Olive Oil and cover. It should sit for a minimum of 9 hours and up to 12 hours at room temperature (about 72°F), until doubled in size. This is a short rise compared to some of Lahey’s bread – up to 18 hours. {Mine only rose for about 7 hours because I was running out of time. Worked just fine.}

Scrape the dough onto a generously flour dusted work surface. Fold the dough over itself 2 or 3 times until it forms a rather loose ball. Sprinkle it with the coarse sea salt and some Olive Oil. Put the dough in a cozy, draft-free spot and let rise until doubled in volume, 1 to 2 hours.

30 minutes before the end of the second rise, place a pizza stone in the oven and preheat the oven to 500°F.

Scoop the dough onto a well dusted peel sprinkle with olive oil and spread the dough out making dimples as you spread into a surface about 12″ in diameter. Sprinkle with rosemary leaves.

With quick, jerking motions, slide the dough from the peel onto the baking stone {I recently broke my stone so I used an upside down baking sheet. Worked just fine.} If it’s sticking to the peel, gently lift it around the edges, adding more flour to the peel. Bake about 12 – 15 minutes until nice and bubbly and golden.

Slide the peel under the pizza and transfer the pizza to a rack. Allow to cool for a minute or two, if you CAN, before slicing and serving.

The dough was smooth and silky and very elastic. So easy to work with. AND you don’t knead it!!

This was housewarming twice because the baking bread warmed up the kitchen and the fragrance warmed up the house while it was baking. Recipe is from Lahey’s my bread {page 137} but I found it online HERE and HERE but they are from my pizza and slightly different.

Grace Hwang Lynch (HapaMama) selected our theme this month: HOUSEWARMING? Check out the other goodies at:

BTW #LetsLunch is a twitter based cooking club. Every month a theme is chosen then we get to interpret that theme with FOOD. IT’s an international group of bloggers and awesome cooks with wonderful stories to tell. Search #LetsLunch for more on Twitter.

When I was growing up I was not a vegetable eater. I guess most kids aren’t. My Dad wasn’t much of one either. But there were a few I really liked. Broccoli, strange for a kid. Corn, duh! Cauliflower. My salad usually consisted of lettuce and mayo, Ugh!! That was it. No peas. No greens. Since then my tastes have changed. But I still like my old standbys. And this dish with tons of cauliflower was right up my alley.

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What we have here is a layer of sliced cauliflower with dollops of caramelized onion covered with Fontina cheese sprinkled with fried sage and Parmesan. I mean really, can you think of a better way to eat cauliflower?

The original recipe, which came from Donna Hay’s Magazine (Dec/Jan15), called for “store-bought caramelized onion relish”. Not something easily found so I caramelized my own with a recipe from Simply Recipes. {If you have an hour free, this is the recipe to use.}

This was Gaye’s pick for this week’s Wednesday with Donna Hay. I hope the others liked it as much as I did. You can check out everyone’s cauliflower dish on our Blog.

And if you would like to join us – we are using Donna’s website, magazine, and several of her books for the recipes. Just leave us a comment. Love to have you!

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