Hot Turkey Sub Sandwich

1 T. olive oil
1 tsp. dried basil, crushed
1 clove garlic, minced, or 1/8 tsp. garlic powder
1 8 oz. loaf French bread
6 oz. sliced mozzarella cheese
4 oz. sliced fully cooked smoked turkey
2 T. sliced pitted ripe olives
2 tomatoes, thinly sliced
1/8 tsp. coarsely ground black pepper

In a small mixing bowl stir together the olive oil, basil, and garlic. Split the French bread lengthwise. Use a spoon to hollow out the top half, leaving a 3/4-inch shell. Brush the cut sides of both halves with the olive oil mixture.

On the bottom half of the bread, layer half of the mozzarella cheese, all of the turkey, the olives, the remaining cheese, and the tomato slices. Sprinkle with pepper. Top with the bread top. Wrap in heavy duty foil.

Bake in a 375 degree oven about 10 minutes or till heated through. Cut into portions.

Raspberry Mousse

2 tsp. unflavored powdered gelatin
2 T. cold water
5 c. fresh raspberries or two 10-oz. bags frozen rasperries, thawed
3/4 c. sugar
2 large egg whites, at room temperature
1 c. heavy cream

In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.

In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat. Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the puree.

In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.

In a small bowl, coarsely mash the remaining 1 cup of raspberries. Fold them into the mousse. Scoop the mousse into bowls/cups and refrigerate until set, at least 1 hour or overnight.

Source: Food & Wine

Pumpkin Chocolate Chip Bread

This is my favorite bread.  In the whole world.  Enjoy!

2 cups white flour
1 1/2 cups whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt

15 oz. cooked or canned pumpkin puree (not pie filling)
1 cup oil (I actually do less)
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

Crust
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 TBSP sugar
1 tsp (packed) grated orange peel

3/4 tsp salt

14 TBSP (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1/3 cup (or more) ice water

combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off tuns, blend just until butter is reduced to pea-size pieces.

Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry.

Gather dough into a ball; flatten into a disk Wrap;chill at least 1 hour. (can be made 1 day ahead.) Let soften slightly at room temperature before rolling out.

Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking.

Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 min.

Filling & Baking

1/4 cup sugar

1 1/2 tsp cornstarch

4 medium nectarines, each pitted and cut into 16 slices

1 1/2-pint basket blackberries

1/2 tsp vanilla extract

1 egg, beaten (for glaze)

raw sugar crystals

peach preserves, heated

Vanilla ice cream

Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, about 30 min (stirring fruit occasionally).

preheat oven to 375 degrees F. Transfer baking sheet with dough to work surface. If too firm to fold, let stand 8 Minutes to allow dough to soften slightly. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch diameter layer in center.

Brush 2-inch border of dough with egg glaze. Then fold crust up and around fruit creating a 2-inch border (Like your wrapping a present - leaving the center open) Leave the center 6-inches of fruit uncovered. Brush folder border with remaining egg glaze; sprinkle with raw sugar.

(will look prettier if you pile the fruit higher, and make it a slightly smaller tart.)

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves (to taste and look). Serve warm or at room temperature with ice cream.

Creamy Barley with Tomatoes and Greens

2 T olive oil
1 large onion, finely chopped
Kosher Salt and Black Pepper
2 cups Quick Cooking Barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn greens--mustard, kale, or spinach (I've used frozen spinach before)
2 ounces cheese (the recipe calls for Taleggio or Brie, but I've used mozzarella or blue cheese with good results)
1/4 cup grated Parmesan

1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until tender; 6 to 8 minutes.

2. Add the barley tomatoes, chicken stock, and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender; 12 to 15 min.

3. Add the greens and cheese and cook, stirring occasionally, until the greens are tender; 3 to 4 minutes. Divide among bowls and sprinkle with some Parmesan cheese.

Hands on time: 30 min.
Total time: 30 min.
Serves: 5-6

This makes great leftovers!

Cinnamon Apple Cake

1 3/4 cups sugar, divided
3/4 cup (6 oz) reduced-fat cream cheese
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 cups chopped, peeled apples (Rome is recommended)

1.  Preheat oven to 350 degrees.
2.  Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed until well blended.  Add eggs, one at a time, beating well after each addition; set aside.
3.  Lightly spoon flour into measuring cups; level with a knife.  Combine flour, baking powder, and salt.  Add flour mixture to creamed mixture, and beat at low speed until blended.  Combine 1/4 cup sugar, cinnamon, and apples in a bowl. Stir apple mixture into batter.  Pour batter into an 8-inch springform pan coated with cooking spray.  Sprinkle with cinnamon/sugar mixture.*
4.  Bake for 1 hour and 15 minutes or until cake pulls from sides.  Cool completely on wire rack.

*My recipe does not specify how much cinnamon and sugar to sprinkle on the top, so I just make a guess.