Tag Archives: family

Quiche: An Easy to Make Spring Recipe

Homemade Quiche 1

I thought this homemade spinach ricotta quiche would be a fabulous recipe for today’s blog post, with Easter and Passover being right around the corner. Not only is this recipe something that you can easily bake ahead, but it’s also a beautiful presentation filled with vibrant colors for spring. Prepare it completely and then bake it at your destination, or pop it in the oven just before you’re ready to serve it.

if you don’t have time for making your own crust (which I highly recommend, but I know life happens), a frozen crust works just fine. Just check out the crust directions before you get started. I will say, nothing is better than homemade quiche crust, though. So if you have a chance, give it a try.

The beauty of this recipe is it works great for either a quiche OR a frittata. Simply leave off the crust for a frittata (and for Passover), or add the crust for a quiche. The result is delicious either way!

Spinach Ricotta Quiche
Serves 8

Preheat the oven to 375 degrees F.

Note: If you’re using store-bought crust, skip the directions for Pate Brisee. 

For Pate Brisee:

You will need:
– 2 cups all purpose flour
– 1 stick butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water

To prepare:

Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.

The dough should be a soft consistency.

Place dough in the fridge to rest.

For the Filling:

You will need:
– 6 eggs
– 1 cup fresh ricotta cheese
– 4 cups of fresh spinach
– 1/4 sliced red onion
– 2 tablespoons of olive oil
– 1 teaspoon salt
– 1 cup of cubed speck ham
– 1 cup cubed buffalo mozzerella
– 1 Pate Brisee (recipe below)

To prepare:

Whisk eggs in a large bowl, add ricotta cheese, mozzarella cheese, and salt, set aside.

In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.

In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.

Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.

Roll out the Pate Brisee into a disk, and fit into a 9-inch quiche pan, add the filling. You may also blind bake the crust if you wish; it’s definitely an option.

Bake for 45-50 minutes in a 375 degree F oven.

Serve warm or at room temperature.

xx Annette

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Leg of Lamb: A Family Favorite Recipe

Leg of Lamb Sprinkled in Salt

One of our family favorites from Picture Perfect Parties is the stuffed leg of lamb, generously filled with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It is always spectacular.

Since Easter and Passover are likely small gatherings this year, use this recipe as a treat to yourself.

I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up. Let me know if you give it a try. I hope you love it as much as we do.

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

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Yoga for 30 Days

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Adriene and her dog Benji

As I told you in my first post of 2021, I have been practicing yoga for a year. I have always loved yoga, but I never practiced regularly. I did a lot of Bikram Hot Yoga in the 2000s. I mainly did yoga to counter balance my rigorous workouts. I was a long-distance runner for 30 years. I also did triathlons and biathlons for 10 years. I rowed for 15 years. Yep, I was a crazy person. But with 2020 being more challenging than training for a triathlon ever was, I looked to something calming, and meditative. I turned my attention to yoga.

My son who lives in Austin, Texas, introduced me to an Austin Yogi. Yoga with Adriene. I think it was one of the best gifts in 2020. I practice at least 5 times a week. Yesterday, I started a 30-Day practice, called Breathe. I find Adriene very approachable; I can do almost all of her videos, and there are so many choices. Her yoga sessions are not intimidating; they are of various lengths and focuses, so I do them regularly. I think picking a practice that you can do makes you want to do them. It’s as simple as that. Her practice is also available on Amazon

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I highly suggest that you start a daily ritual of some sort since staying home is so important in the next months. We will get through this, but January and February will be very challenging months. Daily meditation and self-care will be key to mental and physical well being. Won’t you practice with me? Let me know how it goes and how you like Adriene in the comments. Love you guys x

Note* this is not a sponsored post, all opinions are my own.

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2020 What can I say…

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When we welcomed 2020, we had no idea what the year had in store, nor could we have imagined it. As always, we celebrated with our family at a restaurant, but little did we know it would probably be the last restaurant visit all together of the entire year.

Frank and I went to our home in Italy as we always do in February, although the Corona Virus had already taken hold in Italy, we were blissfully unaware of how devastating it would be—how deadly how frightening 2020 would be. Frank left early, and I was 2 days behind leaving behind any notion of working on La Fortezza Cookbook winter chapter photoshoot.

As I write this blog post, help is on the way. The FDA has just authorized the use of a vaccine and is distributing it. I watched as the Vice President, his wife and the Surgeon General took the vaccine on live television. I am hoping that people will take it as well and this nightmare will be behind us. In the meantime we still have to pay close attention and alter our behavior until we are all vaccinated. I have always worn a mask, and distanced. I am a germophobe, so I wash my hands constantly. Of course, I am lucky to work at home, so I have very little contact with people in general. The only thing that’s changed is no restaurants, no dinner parties, and sadly, no workshops.

I am looking forward to heading back to Italy in February to continue photographing my latest book, La Fortezza Cookbook with David Loftus and our tiny EU, British crew. Since the US is still not allowed into Italy, for now, we will stick to a local group of pros. We have Rosie Scott a food-stylist from London, along with our Italian chef Leo. They will make up the food prep and styling team. Barbara Pederzini will continue as prop mistress, and production advisor once again.

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I am excited to finally get the winter chapter under my belt. I will stay to shoot the spring chapter in June, and IIwill be staying Italy until late fall. Frank will come back and forth since he’s a medical worker, a doctor, he will be vaccinated early. I am relieved that he will be safe.

I am pretty sure things will be looking up in the fall and all of our scheduled Workshops and Retreats will go on. It is going to be an amazing workshop roster. Bill Abranowicz will be back along with Ros Atkinson Her Dark Materials, and Our Slow Food Experience, if you’re interested in joining us, hurry because it’s almost sold out. An Olive Eccentric Experience will be once again on the schedule. I can’t wait to welcome our groups.

From my family to yours and from the La Fortezza team.

Happy Healthy 2021, see you at La Fortezza, see you in Italia! Speriamo. XO

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Holiday desserts:: Walnut Roll

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I know most of you think I am Italian, but my family is Hungarian, and this is a classic Hungarian sweet. It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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