Family

Thanksgiving prep

Not sure how your Thanksgiving will look this crazy year but I am still planning on cooking for my family and my in-laws that we spend the most amount of time with. Well my plan is to cook for everyone the only downfall at the moment is I cannot find any small turkeys. I prefer to make two small (10 pounds or under)  birds versus one large one. Not only do I find they have a better chance of being tender If I can prepare them differently. Last year I roasted one and fried the other. If I can’t find what I want today I will have to just deal with what I get then decide how I want to cook it.

spatchcock

 

cajun rubbed fried

 

My food blog for the most part has become a weekly diary of what is happening not only in my kitchen but my garden and some parts of my life. I try not to share every detail but I think if I read back over the years I could come up with a pretty clear picture of what’s been happening. With that being said I am going to share a few past recipes that my family has come to expect on our Thanksgiving table a week before the holiday. Look at me evolving.

Cranberry sauce, canned or fresh?  I have been serving both for a few years now. Not sure which one is easier seriously. Opening a can or a bag?  A bag add 1 cup of water, 1 cup of sugar and some orange zest into a sauce pan, bring to a boil until the cranberries start to pop and a little longer. the sauce will thicken while it cools. that’s it.  Give it a try this year if you haven’t before.

here are a few links for our favorite dressing/stuffing along with a couple of ideas for leftovers. Turkey soup and leftover egg rolls that everyone loved.

Thanksgiving – Sausage Ciabatta dressing

Thanksgiving Leftover Egg Roll

turkey rice soup – tis the season

 

crispy short rib carnitas with sunset slaw

I am the one that spends the most amount of time in the house thinking about food.  What I mean is coming up with the meals, shopping for the meals and making the meals. Probably why I have a food blog, well partly why I have a food blog; I just really love food.

Last weekend my husband and I were away so my daughter who was home with the dog pulled out several of her favorite cookbooks and took over for the week.  She came up with a game plan and also shopped for the weeks worth of dinners with one night ordering take out.  If you think about it and are fortunate to eat 3 meals a day. breakfast, lunch and dinner for a year that is 1,095 meals to plan for.  That is a lot of thinking, planning, buying and making. I know it really isn’t that high of a number. No one is making something unique every day, every meal. We all have a meal or two or twelve that we eat several times a month. I mean who opens a box of cereal with the intent of having one bowl only.

I was very nice to not have to think, plan or purchase dinner last week. Two of the meals I will be sharing with you over the next week or so. One was she has made before and we all love. The last one while it was good I believe it will be a one and done. Though we do tend to learn and discuss how we would make it different next time.

crispy short rib carnitas and slaw

dclarkabal

Ingredients
  

Carnitas

  • 3 pounds bone in short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 orange juiced
  • 2 limes 1 1/2 juiced save the other half for slaw
  • 5 garlic cloves unpeeled

Slaw

  • 3 cups red cabbage finely shredded
  • 1 carrot peeled, coarsely grated
  • 2 scallions
  • 1/4 cup cilantro roughly chopped
  • kosher salt
  • 1 dollop mayonnaise
  • dash hot sauce (optional)

Instructions
 

Short Ribs

  • preheat the oven to 275'F. Combine the salt and chili powder in a small dish. Spread this mixture all over the short ribs. Arrange the ribs in a dutch oven or similar as long as the dish is taller than the ribs. Pour the orange juice and lime in the bottom of the dish, scatter the garlic around the ribs. Cover the dish with the cover or tightly with tinfoil. Bake slowly for 2-2 1/2 hours. The meat should be tender, the fat rendered. The meat should be starting to separate from the bones.
  • Remove the cover and increase the heat to 425'F. Basting the ribs with the pan juices once or twice for 15-20 minutes. You want the edges crispy and browned.

Slaw - make while waiting for the ribs to finish

  • Toss the cabbage, carrot, salt and lime juice together in a bowl. Set aside for 5 or so minutes, the slaw will be easier to work with. Stir in the scallions, then the mayo and hot sauce if you are using it, adjust the seasoning and then add the cilantro.

finishing up the ribs

  • Discard the bones, pick off any large chunks of fat, then lightly shred the meat into a dish. pouring the extra pan juices over it.
  • You can squeeze the garlic out into a small dish and smear on the tortilla or save for later

Assembling

  • heat the corn tortillas for 20-30 seconds on each side. Pile a small amount of shredded short rib meat on top. either add slaw to the top or on the side. If desired top with chopped white onion, cilantro, squeeze of lime. you do you!

Refried Beans by guest cook Deborah

What bad recipe starts with a pound of bacon – um not a one!

So this has been quite a week around here, my father-in-law has been in the hospital (none covid related) for 10 days. Thankfully he is home now and doing fine but we have had several family members staying with us over the whole ordeal. I didn’t make anything “new” to share with you but we definitely made and ate well and currently my husband is in the kitchen making us all breakfast with his self acclaimed famous home fries. He has definitely stepped up his game with them, they are excellent.

My sister-in-law is a huge help while she is here and wants to help out in whatever capacity. She knew I was working all week and I KNOW she wanted to make something since she loves to cook as well. I put a pork butte in the slow cooker with no real plans; Deborah had a plan she wanted to make burritos. I personally have not used pork butte for burritos but I totally “get it”. I have only had canned refried beans and that’s all I have in the house; so off to the store she went.  When she announced she was making homemade refried beans I told her she HAD to take pictures; which is another passion of hers. So this week I give to you a Guest Cook recipe and photos.

what bad recipe starts with a pound of bacon – um not a one!

You know the saying “too many cooks in the kitchen” well my husband; while making breakfast; started talking smack about him winning the chocolate chip cookie contest we had several years ago; that everyone in the house except him remembers that I won. Well challenge accepted we are having another one today, I told him to take out the butter it’s on! We are going to do a blind taste test with my niece, sister-in-law and daughter being the judges. I’ll report back next week with my winnings; I mean the winner.

Refried Beans

Ingredients
  

  • 1 package dry pinto beans rinsed
  • 1 large onion diced
  • 1 pound bacon cooked, fat reserved (optional) Oil, or lard any oil will work but some add more flavor than others.

Instructions
 

  • cook the bacon however you want, we really only need the fat from it. I cook my in the oven on a rack. Save the bacon for breakfast sandwiches or BLT's or crumbled some of a salad. Or eat it right out of the bag.
  • cover the beans with water and let them boil uncovered for 2-3 hours, make sure to keep them covered with water.
  • dice the onion and add it to a large saute pan with the bacon fat. saute till they are golden brown, not burnt
  • using a slotted spoon take a couple of spoonfuls and add them to the onions and using a potato masher, mash the beans into the onions, You don't need to mash them all completely flat. Continue adding and mashing until all the beans are added to the pan. Add some of the leftover bean liquid to your pan until they are the consistency of lumpy mashed potatoes.
  • taste and adjust the seasoning with salt

Corned Beef Hash

I am pretty sure the title of this blog with garner some sort of a response. People are funny when it comes to food, I know this because I used to be one and am in some respects. I am not a fan of mushrooms, raw red or really any onion is on my no thank you list. And I am pretty sure I don’t need snails in my life; though the garlic and butter part of how snails are prepared in restaurants is pretty outstanding.

I think it is funny that just the name “corned beef” turns people off. Here is a little history from the Smithsonian Magazine to why it is called Corned Beef. The British invented the term “corned beef” in the 17th century to describe the size of the salt crystals used to cure the meat, the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Ireland’s salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. I didn’t even know this but was pretty interesting.

The old saying it takes a village well the potatoes and cabbage were picked from the garden by my husband,  my daughter cooked the corned beef while I was out, the huge cast iron pan came from my mother, the eggs were from my friends chickens and my sister-in-law is here for a few days and she washed the dishes.  We had New England boiled dinner last night and all the leftovers we made into this delicious breakfast.

corned beef hash

great way to use up boiled dinner leftovers

Ingredients
  

boiled dinner

  • 1-2 packages corned beef
  • 2-3 potatoes
  • 3-4 carrots
  • 1 small turnip
  • 1 head cabbage quartered and cored

Corned beef hash

  • 1 leftover corned beef diced and cubed
  • leftover potato, carrot and turnip chopped
  • leftover cabbage chopped
  • 1 medium onion diced
  • 1 teaspoon dried thyme
  • 1-2 egg per person optional

Instructions
 

boiled dinner

  • place the corned beef in a large pot and cover it with water, add a bay leaf or two and some pepper corns. Bring to a boil and then cover and lower to a slow rolled boil. Let it boil for 2-3 hours take a look and add more water if needed.
  • Peel and chop the carrots, turnip and potatoes and add them to the pot. let it boil for about 35-45 minutes until the turnip is tender add the cabbage and cover. Cook for another 10 minutes or so just so the cabbage is cooked through but not mushy.

corned beef hash

  • prep the meat and veggies by dicing and chopping everything so it is all similar is size.
  • dice the onion and add some oil or butter to you pan, add the meat and the onion and cook until the onions are soft and the meat get a little color.
  • Add the cabbage and cook for another 3-4 minutes. Add the rest of the veggies. cook through and allow the pan to give everything a little crust. you don't need to stir too much, if you do things tend to breakdown even smaller
  • Add an egg of your choice, my favorite is poached.

 

Roasted Pork Shoulder

So my kids just celebrated their quarantine birthday’s last week. Yes they are 2 years and a day apart and yes I know they are both adults but it was my daughters 30th so it’s a little more of a milestone. They actually could have been born on the same day but I told the doctor I was busy so my son was born the day after his sister’s second birthday party. We take our parties very seriously LOL.
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Anyway back to cooking! When I buy a pork shoulder or pork butt it is generally to make pulled pork. I have some leftover BBQ pulled pork in the freezer already so I wanted to make something else with it. So I covered it with garlic and herbs and roasted it in the oven. It was delicious very flavorful and so easy to make for either Sunday dinner or even during the week. Plus the leftovers made for excellent sandwiches; according to my husband.
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I know summer is upon us and maybe you don’t want to heat up your house, though around here in NH we have had some chilly days and evenings and having the oven on is kind of a blessing. But I have no doubt this would be equally good cooked out on the grill. I have cooked many pork loins out there. The only difference is there would be no pan drippings for a little au jus or to make a little gravy. You do what it best for you!
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roasted pork shoulder

Prep Time 0 mins
Cook Time 0 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 tablespoon olive oil
  • 2 tablespoon garlic chopped
  • 1 clove garlic thinly sliced
  • 2 tablespoon rosemary chopped
  • 2 tablespoon fresh sage chopped
  • kosher salt and black pepper
  • 4 pound pork shoulder

Instructions
 

  • Pre-heat oven 350F
  • Liberally sprinkle salt and pepper all over the roast. 
  • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
  • spread the mixture all over the roast
  • Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits
  • Set the meat on a roasting pan on a rack if you have one
  • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound. 
  • remove the roast from the oven and let stand for 15 minutes.
    slice and serve.
Keyword garlic and herb roasted pork shoulder, herb roasted pork, roasted pork shoulder

Chicken and Pasta bake

Late Friday afternoon my “co-worker” daughter from another company sent out an email to everyone in her company. She created a 30 day act of kindness calendar. Just a few ideas of how to show a little kindness in our area can go a long way! And it seems our country is in dire need of some kindness.
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Her only hesitation was sending it after closing time on Friday or wait till Monday morning. I told her send it, there are some who check their emails and it can’t hurt to sit there unopened until Monday either. Before she told me what she was working on I had planned to go grocery shopping for my in-laws who are 89 & 90 and finally arriving home from being quarantined in FL. My sister-in-law kept them safe for 6 months; now it is our turn.
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Browning all the meat in the same pot separately for several dishes I was making – less dishes

A friend of mine has been spreading kindness for several weeks now making fried rice and selling it with all the proceeds being spread out to some local charities, first responders, families in need you name it and she has touched a lot of lives. My daughter and I picked up some of the rice and then headed to the grocery store. While in the store my daughter was approached by a co-worker who proudly said she had already started on the list and shared with her what she had done just that day. My daughter was so excited to tell me about this. It’s working!
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When we got home and put away their grocery’s and ours I started making food. I wanted them to have a few things they could just pop in the oven, or take out of the freezer and re-heat. How to keep them safe is to keep them home. Which isn’t going to be that easy but we will try.
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I actually find it pretty easy to cook for an army; as they say. I am pretty organized in my thought pattern; say if I am making several dishes and a couple of them need onions I will cut up enough for whatever I am making. Basically I rock at mise-en-place (put in place). Yesterday I made a large pot of chili, a couple of shepherd pies, some bolognese and a I wanted to make a chicken and pasta bake of some sort. I had such a busy afternoon I popped one of the chicken bakes in the oven for dinner which I will share with you here.
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Chicken and Pasta bake

Donna Clark
Prep Time 10 mins
Cook Time 20 mins
0 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 2 Boneless skinless chicken breast cut into bite size pieces
  • 1 box pasta cook to package directions
  • 3 tbsp butter
  • 3 tbsp flour
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded mozzarella
  • 1 cup milk
  • 2 tbsp olive oil
  • 2 packets Sazon seasonings
  • 1 container mascarpone cheese small container or replace with 1/2 brick cream cheese
  • Kosher Salt, Black Pepper and your choice seasoning

Instructions
 

  • Cook your pasta to the package instructions
  • Dice your chicken breast into bite size pieces, season your pieces with your favorite seasoning liberally. I chose kosher salt, black pepper and Crop Dust all purpose seasoning from my local butchers shop The Flying Butcher.
  • In a saute pan add the olive oil and when hot add the chicken, sprinkle on the 2 packets of sazon. If you want the pieces browned do no over crowd the pan and cook in batches. Set aside.
  • In the same saute pan add the butter and flour making a roux. cook the flour for about a minute. Whisk in all the milk and keep whisking until the sauce thickens. Lower the heat and add the mascarpone cheese stir till all combined. Remove from the heat and add the cheddar and half of the mozzarella cheese stir till melted.
  • In a large bowl add the cheese sauce and the cooked chicken to the pasta. Stir till combined. Depending if you are saving for later or having now. Add to your baking dish and sprinkle with the remaining mozzarella cheese. Bake for 20 minutes or until the top is browned and heated through.

https://www.theflyingbutcher.com/

Stay Safe, Stay Healthy and Be Kind

 

Roasted Garlic Lemon Chicken

I know I know I know another roasted chicken recipe from me. This is my go-to comfort food all day long! I do however have a little something different for you. Yesterday I made my first cooking video for my blog. You will see what I mean by my first. It’s pretty rough but I have thought about doing one for years and seeing so many people putting themselves out there by singing, cooking, crafting etc. on FB live I thought I would try this first. I was too nervous to go live just yet. We’ll see how this goes and if I can muster up the courage to go live I will. Baby steps!

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It tasted as yummy as it looks!


I have posted this recipe before; it was about 3 years ago so I hope you will indulge me and give it a try if you haven’t already. The one I made yesterday made the most excellent gravy, so much so my daughter said she could actually bathe in it. There was a little left over after dinner so when I was putting everything away I added the gravy to my slow cooker along with chicken bones plus a couple of carrots, celery and an onion all very roughly chopped and set it on low and this morning had almost 3 quarts of liquid gold.

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A friend of mine finally took me up on making his own chicken broth and has already made it twice in the last couple of weeks. Just saying!

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A couple of things I wish I would have clarified on my videos. Oh yeah I had to have the in two because I stopped filming and then changed the angle of the phone – rookie move. I can learn so it can only get better from here, right?

So I have been trying to load these since 9am-ish. Our internet has been terrible all week and was totally out this morning. They are supposed to come out sometime tomorrow before 6pm. Not even a window anymore just sometime before 6. The rest of the time was trying to get the videos to load onto my computer then and into wordpress.  There has to be a better way!!!! this was painful so I hope you at least get a chuckle from it.

 

I ended up marinating it for 2.5 hours. You will notice that I told you a time I was going to put it in the oven but never mentioned what time it was. I also wanted to share with you that this type of roaster is also great made out on the grill.
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Here is my adaptation of Ina’s Tuscan Lemon Chicken

1 5lb chicken, spatchcocked – you can do this, I promise! (see below)
Kosher Salt
Freshly cracked black pepper
⅓ cup Olive Oil
2 lemons zested
1 lemon squeezed
3 cloves garlic minced
2 sprigs fresh rosemary leaves minced

Sprinkle the chicken with the salt and pepper. Combine the olive oil, lemon zest and juice, garlic and rosemary in a small bowl. Place the chicken in a dish just large enough where it can lay flat. Pour the marinade all over the bird getting it all over both sides.
Let it sit on the counter while you preheat your oven to 425’F. If you want to a couple of hours, put in in the fridge and take it out about 15 minutes before you are ready to put it in the oven.

I cooked mine in my cast iron pan for about an hour. Please make sure to cook the the bird till the internal temperature is around 165’F note that it will continue to cook a little while it is resting covered with aluminum foil for 5-10 minutes.

Spatchcock directions – with either kitchen shears or a knife. Remove the back bone of the bird. Cut down one side and then the other and then push down on the bird to flatten it. That’s it – once you do this you can brag to all of your friends. I did to my co-workers, they had never heard the actual word before. If you don’t want bragging rights, your butcher will do this for you.

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BBQ steak sweet potato & squash

I hope you are staying safe and healthy! We are living in such a weird time right now which none of us have ever seen before I do hope we can get back to some sort of normal before too long. I am coming up on week seven for working at home. It’s actually going really well I think having my daughter working next to me helps even though she works for a different company. Last week to break up the groundhog day feel of it we held spirit week. Animal print Monday, crazy hair Tuesday you get the picture. We had a lot of fun! We’ll have to come up with something else since we are home until at least June if not longer.

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It’s about time we start getting outside and take the cover off the grill. We have only had a few nice enough days though I will grill even when it’s not so nice. I do recall one very rainy night several years ago where my very good friend was holding an umbrella over me and I think there was a flash light as well? I know there were drinks involved and apparently whatever we were cooking HAD to be cooked out on the grill 🙂

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This isn’t out on the patio yet but I hope it will be soon!

This is a great any night meal, it comes together very quickly and doesn’t take long to cook and then you are eating within the hour. Plus clean up is just as fast and it tastes great. I am so looking forward to getting my garden in. We learned our lessen years ago to not plant until Memorial Day (the last weekend in May) we have lost too many plants to that one last frost after Mother’s Day which used to be our planting day. I have already started some seeds in the house; which I haven’t done in years. Let’s hope that works.

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As long as the raw meat doesn’t touch the tray; you can use it to take everything off the grill

For some veggies I find it easier to put on tinfoil or you can use a veggie tray made for the grill or one of those copper grill mats. I have lost a fair few potatoes or veggies through the grates over the years.

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I use a little tinfoil so I don’t lose the veggies

Steak – you cannot go wrong with Ribeyes
Squash – whichever kind you like or both
Sweet potato or whatever you have on hand
Large Onion peeled and sliced
Olive Oil
Black Pepper
Kosher Salt

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You still get grill marks even while using tinfoil

That’s it!  Take the steaks out before you start anything else, they are best when the come to room temperature; season liberally with Salt and Pepper and put aside.
Start the grill, Slice the veggies and potatoes. Season those with olive oil, salt and pepper.
Grab a sheet pan or whatever you use when you grill and head outside. I have a little plastic basket I put all the supplies I need like the plates, utensils and tinfoil etc. And I usually only have to come back in to refill my wine.

Stay safe Stay strong and Stay healthy!!!!

Scalloped Potatoes

Good morning and Happy Easter!

I hope everyone is hanging in there, I know I say that every week now but I don’t know what else to say. I am going on week 5 of working from home, I think I have left my sanctuary maybe 5 times over the last month. The last time it was for my husband he injured himself and ended up having surgery; he is fine and not taking it easy as instructed insert eye roll here. 

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You can sprinkle a little of the cheddar cheese on top – I did not in this picture. My mouth is watering as I am typing and looking at them – they are SO good!

How will you be spending your Easter this year? How much different will it be for your family? Will you be having some sort of virtual Holiday? We have been doing virtual happy hours with some friends and family and it is fun for now but it will get old soon. Though I am sure we will continue to do so with the ones who live far away. We have always done pancake breakfast with my kids and in-laws. Then everyone would disperse and come back later for Easter dinner. This year will be a little different, no plans for breakfast and dinner will just be with the kids. I am still going to set the table so it will be a little special. 

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I used a mandolin to slice my potatoes but it is not necessary

Since this is a cooking blog I should probably talk about cooking a little right? We all like ham and don’t really have it too often so we will be having ham, these scalloped potatoes, carrots and roasted asparagus for dinner. I am still thinking about what to do for dessert; it will have to be something that I have all the ingredients for since all of our stores close to us are closed today. Yeah I know I should have planned better but I can be pretty resourceful when it comes to using what I have on hand.

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preheat oven to 350’F

Ingredients

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated Parmesan cheese

Directions – making a roux

In a small sauce pan, melt butter and whisk in the flour. Let it bubble for a couple of minutes to cook out the flour taste. Add all of cold milk at once stirring with a whisk; season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk and it thickens a bit. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.

Bake uncovered for an hour at 350°F

Tiramisu

I found it kinda funny how on Friday morning my husband reminded my son that it was Valentines Day! Our son was all over it. He was making dinner, she made dessert they had a plan. This is our 31st Valentines day together and I wouldn’t say he has ever forgotten it but let’s just say some years have been better than others.

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My husband was more prepared than I was this year – hey it happens! I bought flowers for the table at the beginning of the week. I knew what I was making for dinner; seared scallops over a bed of risotto and some swiss chard. But until my son mentioned dessert the thought never crossed my mind. So after work I braved the local grocery store. Probably the first time I have seen the store so full of men. I did check out what they were buying because I’m nosy that way. Most had covered the bases with the flowers, chocolates and cards in hand. A few went above and beyond the holiday staples and were picking out some seafood for dinner, quite a few were looking over the steaks.
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Back to why I went to the store. I decided to pick up one of my husbands favorite desserts tiramisu, which of course they didn’t have. Now what? I walked around the bakery section and was not impressed; or at least nothing I wanted. Went to the frozen section and still nothing.  So that’s when I decided to just make my own.  I have made it a couple of times and thought I can do this! I picked up lady fingers, which they didn’t have so I substituted with Stella D’oro Margherite cookies. grabbed some heavy cream and some mascarpone cheese. I have everything else at home. BTW since I didn’t get him a card I was going to pick one out, I did look but the ones left were lame so I passed.

I got home and he had a chocolate martini ready – he’s a keeper!

Tiramisu

Donna Clark - Cooking at Clark Towers

Ingredients
  

  • 6 egg yolks
  • ¾ cup white sugar
  • 2/3 cup milk
  • cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 16 ounce containers mascarpone cheese
  • ½ cup strong brewed coffee room temperature
  • 2 tablespoons rum
  • 2 packages ladyfinger cookies or Margherite cookies
  • 1 tablespoon unsweetened cocoa powder – use a strainer to help distribute cocoa evenly

Instructions
 

  • In a medium saucepan, whisk together egg yolks and sugar until well blended.
  • Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Don't walk away or you may end up with scrambled eggs. Boil gently for 1 minute, remove from heat and allow to cool slightly.
  • Cover tightly and chill in the refrigerator for 1 hour
  • In a medium bowl, beat cream with vanilla until stiff peaks form
  • whisk mascarpone into yolk mixture until smooth.
  • In a small bowl, combine coffee and rum.
  • Split ladyfingers in half lengthwise and drizzle with coffee mixture. Once they get wet it is hard to move them, so if you want to place them in their spot and then drizzle it will work out better for you.
  • Arrange half of soaked ladyfingers in bottom of 10x10" (don't worry about the size, use what you have) dish.
  • Spread half of mascarpone mixture over ladyfingers
  • then half of whipped cream over that
  • Repeat layers and sprinkle with cocoa.
  • Cover and refrigerate 4-6 hours, until set
all of these pictures were from several years ago – I didn’t take any of the one I made the other night

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Stay on top of this, you don’t want to make scrambled eggs.

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I think I should have soaked them more with the coffee and rum


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