WSJ Michael Tusk 2020 serves 4, 25 min


kosher salt

10 ounces spaghetti or bucatini

5 ounces guanciale, pancetta or thick cut bacon cut into 1/2 inch lardons (strip or cube)

5 large egg yolks

1/2 C parmesan grated

3/4 C Pecorina Romano grated

1 TB coarsely ground black pepper


LARGE HIGH WALLED PAN (dutch oven pan works) MED-HI HEAT: add lardons, cook until brown all sides 4 min. Remove lardons with slotted spoon, set on a plate. reserve pan drippings in pan.

MEDIUM HEAT PROOF BOWL (use this bowl at end to toss in cooked spaghetti ): Beat egg yolks with cheese ad 1 TB black pepper until thick as glue, set aside.


• cook 3 min less than specified, once halfway cooked,

• transfer 3 C hot pasta water to pan with pork drippings, bring pan to boil, scraping browned bits.

• once pasta 3 min shy al dente, use tongs transfer from pot to pan with water & pork drippings. Continue to finish cooking pasta until al dente 2-3 min.

• transfer spaghetti to bowl with egg/cheese mixture and toss, adding splashes of water from pan with pork drippings as needed until sauce looks glossy.

• toss in lardons and more coarse black pepper to taste .

King Arthur Baking Co. 2021 (I used the weight measurements) Oven 350°, 9″ spring form pan



2 C (240 g) Unbleached all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

8 TB (113g) unsalted butter softened

1 C (198 g) sugar

2 large eggs room temp.

1/2 tsp vanilla extract

1/2 tsp Fiori di Sicilia (orange extract)

3/4 C (170g) sour cream


2 quarts (2 lbs) fresh whole strawberries, washed, hulled

2 C (454g) heavy whipping cream

1 C (198g) sugar, divided

1 tsp instant clear jel (gelatin)

1 1/2C (341g) mascarpone cheese

1 tsp pure vanilla extract

1/4 tsp orange oil or 1 TB grated orange zest

2 TB (57g) orange liqueur


• whisk flour, baking soda, baking powder & salt

•Large mixing bowl:

beat butter & sugar until light & fluffy.

Add eggs, vanilla, Fiori di Sicilia

add in the dry ingredients, alternating with sour cream, mix until just combined

• spread batter in prepared 9″ spring pan, leveling top. Bake 40-45 Min.

Remove from oven cool 10 min. run a thin blade along edge of cake to free it from sides, release spring form, remove cake to cool.


•Beat heavy cream until soft peaks form.

•Mix together 1/3 C sugar and Clear Jel, then add to cream.

•Beat until stiff peaks form.

•Remove 1 1/2C of whipped cream and set aside to decorate top of cake.

• In separate bowl beat mascarpone with remaining sugar, vanilla, orange oil liqueur. Fold in whipped cream into cheese mixture.


• serrated knife, split cake layer in half horizontally. Remove top half & set aside.

•Replace side of spring form pan.

•Slice strawberries in half length wise, place cut side against side of pan.

•Fill center with whole strawberries , trim tops so shorter than rim of pan.

•Spread filling over berries, tap pan down on counter to fill any gaps.

•Replace top of cake, use reserved whipping cream to top cake. Decorate with more strawberries. Chill cake. remove springform side ring.


Egg Kale Casserole

December 27, 2018

4-6 svgs, Begin night before. 350º 35-40 min


  • 1 Lb breakfast sausage
  • 4 C chopped Kale
  • 4 C cubed/torn crusty bread (sourdough or ciabatta or TJ )
  • 1 C shredded cheddar
  • 2 C whole milk
  • 6 Large eggs
  • 1½ tsp salt
  • ½ tsp cracked pepper

garnish with sprig thyme


  1. cast iron skillet, med-hi cook sausage until brown.
  2. Stir in kale +2 min
  3. transfer to 12″ x 10″ baking dish
  4. add cubed bread and cheese, toss to combine.
  5. Whisk eggs and milk until combined, pour over baking dish.
  6. Cover and refrigerate over night.
  7. Bake 350º oven 35-40 min.

Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°


  • 6 chicken bone in, skin on thighs ~ 2lbs
  • ¼ C plus  2TB olive oil
  • 1 fennel bulb
  • 2 med shallots
  • 1 large beefsteak tomato
  • 1 lemon

Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.

  • CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
  • FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
  • SHALLOTS cut into quarters lengthwise.
  • TOMATOES Cut crosswise into 1/2″ rounds.
  • LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
  • Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
  • Add chicken, arrange chicken skin side up  & tomatoes on top of fennel mixture.
  • Transfer to oven, 16-20 min.   Remove and rest 5 min.
  • SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon.  Spoon fennel sauce over each thigh.

Serve with salad (greek salad , red onion, klamath, feta etc.)

Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs

Great with Lemony Chicken Thighs


  • ¼  olive oil
  • 8 garlic cloves sliced thin
  • 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
  • 1 tsp Aleppo pepper
  • 12 ounces ziti, pacchetti or other large tube pasta
  • 2 ounces (½ C ) grated parmesan, plus more for serving
  • 1 TB lemon juice
  • ½ C Basil leaves, divided.

Garlic, squash & Aleppo pepper:

  • Heat oil in skillet, cook garlic 4 min
  • Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
  • Add Aleppo pepper

Cook pasta until very al dente

  • Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
  • Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
  • Toss in lemon juice and most of basil.

Serve pasta, add more parmesan, Aleppo pepper & basil


Swedish coleslaw salad

May 25, 2018

2 C fine shredded cabbage

Warm dressing:

  • 1 TB white vinegar
  • 3 T oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp oregano
  • ½ tsp basil (optional)


Bouquet Garni

October 8, 2017

Mormor’s favorite. mix of:


summer savory






dill weed



WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.


  • 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
  • 2 oz butter (¼C)
  • 1 TB minced dill
  • 1 TB minced  chives
  • 1 TB sliced tarragon
  • 1 clove garlic minced
  • ½ shallot minced
  • zest & juice 1 lemon
  • 1 yellow onion minced
  • 2 LBs summer squash cut into ½” dice or sliced
  • 2 TB olive oil
  • 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
  • 2 Tb dry white wine (vermouth)

HERBED BUTTER in a bowl:

  • Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.

SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid

  • Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
  • Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.


  • Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.

SERVE: divide squash onto each plate, top with fish fillet

Aperol spritz cocktail

July 5, 2017

WSJ July 2017

usual aperol spritz is 3:2:1.   3 parts prosecco, 2 parts aperol, 1 part soda water, over ice, slice of citrus garnish esp orange or pink grapefruit.

To make a pitcher to serve 8-10 . Add ice cubes to glasses or to pitcher.

  • 1 (750 ml) bottle Aperol
  • 1 (750 ml) bottle  prosecco or sparkling rosé
  • 3 c fresh pink grapefruit juice
  • 8 oz/1cup tonic water

notes:750 ml = 3 cups

WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.


½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds


  • line 9×5 loaf pan with plastic wrap
  • A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
  •  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
  • C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
  • Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
  • Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
  • Slice & serve with dollop of whipped cream