Rolled Pumpkin Spice Cake with Cranberry Jam, Grand Marnier Syrup & Cream Cheese Filling

Inspiration for this cake came from American holiday traditions. All favorites (pumpkin, cranberries, cream cheese and liqueur) in one cake. It's a wonderful dessert for a holiday party and can be made a day ahead of time.

Rolled Dill Frittatine with Mushroom Ricotta

Note: Make Rolled Dill Frittatine with Mushroom Ricotta up to one day in advance. Refrigerate. Slice up up to 1 hour before serving.

Use fresh seasonal ingredients, organic eggs and have fun if you are cooking for a party!

Ingredients:

For the frittatine:

• 4 eggs, beaten
• 1 Tbsp. Wheat Bran
• 1 Tbsp. yogurt  (or heavy cream if you don't mmd some rich version)
• 1 Tbsp. fresh dill, finely chopped
• ground nutmeg to taste
• salt and fresh ground pepper
• 1 tsp olive oil for pan

For the filling:

• 1 cup ricotta cheese
• 1 cup mushrooms, chopped
• 1 small yellow onion, chopped
• oil for pan
• salt and fresh ground pepper

Directions:

Beat eggs, yogurt or cream, wheat Bran, fresh dill, nutmeg, salt, and pepper until combined. Heat the olive oil in pan over medium heat. Pour of egg mixture. Cook until golden and set on both sides, 5 minutes in total. Slide frittatine from pan on to kitchen paper to drain. Let it cool.  

Meanwhile, in a large skillet sauté the onion and mushrooms in the little oil until golden, about 5-7 minutes.  Combine together ricotta, mushroom mix, salt and pepper to taste. Spread cooled frittatina evenly with the filling to within 1/2in of edges. Roll up. Wrap in plastic wrap, twisting the ends to secure. Refrigerate for about one hour. With a serrated knife, trim the ends. Cut frittatina into 7-8 slices. Discard the plastic wrap after slicing. Serve chilled or at room temperature.

From Garden to Table - Spinach and Basil Smoked Salmon Roll

I cook a lot lately with basil and I love it. Here is a little history lesson from The Spice Book, 1964.

BASIL Cut with a Golden Sickle

"Cooks gifted with a flair for seasoning have ever treasured basil as one of the most savory of culinary herbs. More delicate than some of the lustier herbs, like oregano, it may be used generously in a variety of vegetables to lend a subtle, if entirely distinctive, flavor.

The word basil stems from two possible origins. One is from the Greek for "royal" or "kingly"; the other, from a tongue-twister, also Greek, meaning "lizard". In Greek mythology this was indeed a very special lizard, a basilisk, which needed only to look at or breathe upon his victim to kill him.

The Greeks believed that only the sovereign himself should be allowed to cut the basil, using a golden sickle. Yet, according to history, basil was a symbol of hate; why this was so is open to conjecture.

On the other hand, in Italy, basil has always been a token of love, and is called "kiss-me-Nicholas" in some of its regions. Any girl who wears a sprig of basil is suggesting to hear beau, and not too subtly, that there is no need for him to keep his distance. In Romania, however, things are some-what more definite: hewn a boy accepts a sprig of basil from his girl, it means he is engaged!

In its native India, basil, called tulasi, is considered a holy herb and grown in pots near every temple and dwelling of devout Hindus. Though especially sacred to Vishnu, Krishna, and Lakshmi, all the other gods esteem it. too.

Throughout the ages, doctors and herbalists have basil in medicine and magic, although there seems to have been a happy lack of agreement as to its merits for either. "This is the herb which all authors are to-gether by the ears about, and rail at one another like lawyers," wrote herbalist Nicholas Culpeper in 1652. "Galen and Dioscorides hold it not fit to be taken inwardly, and Chrysippus rails at it with downright Billingsgate rhetoric. Pliny and the Arabian Physicians defend it."

That this fragrant herb aroused controversy add to its interest. John Gerard, Shakespeare's contemporary, was enthusiastic, saying: "A smell of Basil is good for the heart and head-cureth the infirmities of the heart, taketh away sorrowfulness which cometh of melancholia and maketh a man merry and glad."

Whatever its merits or failures may be as a remedy for physical ailments, basil is a delightful contribution to a variety of dishes. Since, as mentioned earlier, it is one of the most delicate herbs, it may be used more generously than lustier ones. Basil blends tastily with tomatoes, but also enhances vegetables such as eggplant, green beans, zucchini, peas, or cooked cucumber dishes. Basil is often used with, or as a substitute for, oregano in pizza topping, spaghetti sauce, or a macaroni and cheese casserole".



Ingredients:

• 2 cups fresh spinach
• 1 cup fresh basil 
• 3 eggs, separated  
• 1 Tbsp. fresh dill, chopped 
• 1/3 pound light cream cheese   
• grated zest and juice of one 1/2 lemon
• 2-3 Tbsp. capers 
• 1/2 pound smoked salmon 
• salt and freshly ground black pepper

Directions:

Preheat oven to 350F. Put the spinach into a pan with a little of water, cover and bring to boil and cook for two minutes, then drain and refresh under cold water. Squeeze spinach dry.

Place spinach, egg yolks, basil, salt and pepper into a food processor. Pulse to a smooth paste.
Whisk egg whites until they hold soft peaks then fold into the basil-spinach mixture. Spread this mixture on a baking tray lined with buttered parchment and bake for 15 minutes or until set.Turn baked roulade out onto another sheet of parchment and leave to cool.

For the filling combine cream cheese, dill, lemon zest and juice. Season with salt and pepper to taste.
Place the spinach roulade onto a piece of plastic wrap. Spread the filling evenly over the spinach leaving a side border of 1 cm. Sprinkle with capers, more dill if you like and black pepper. Cover the filling with the salmon slices. Roll up with the help of the plastic wrap. Twist the ends to secure.

Refrigerate for few hours or overnight.

Usha’s Hazelnut Roll from Cooking with Italian Grandmothers Cookbook

Bay Area chef and teacher, Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers from whom she learned the true art of food, family, and love. Her cookbook, Cooking with Italian Grandmothers, features over 100 delicious recipes, stunning photography, and the poignant stories of 12 grandmothers from nine regions, each of whom welcomed Theroux into her kitchen to share their wisdom and a soulful meal. Along the way, she meets Armida in Lunigiana and her Pasta di Farro with walnut-parsley sauce; Maria in Sicily and her homemade Ricotta; and Usha’s dense, flaky hazelnut roll in Le Marche.

Usha’s Hazelnut Roll

From: Cooking with Italian Grandmothers

"This hazelnut roll changed my life. Upon first bite, it revealed itself to be the nuttiest, flakiest, most comforting baked good I have ever eaten….It marked the beginning of my learning about how love can transform food and cooking, and it remains one of my favorite things to eat. I find a slice of this roll to be quite perfect for breakfast, with tea or coffee mid-afternoon, or as an after-dinner dessert. The roll is rich and dense, and will easily feed many, making it an ideal treat for a large group."



Ingredients:

For the dough:

• 10 1/2 ounces all-purpose flour
• 2 tsp baking powder
• 10 Tbsp. (1 1/4 sticks) frozen unsalted butter
• 1/2 cup sugar
• 1 egg
• 2 Tbsp. milk, water, or cream (I used almond milk)
• 1/2 tsp vanilla extract

For the hazelnut filling:

• 2 egg whites
• 1 egg yolk
• 6 Tbsp. water (I did not put water, the filing would be too runny)
• 3/4 cup sugar
• 4-5 drops bitter almost extract, or 3 bitter almonds (optional)
• 2 cups toasted hazelnuts, finely chopped or ground into rough pieces

For the glaze:

• 1 egg yolk
• 1 tsp milk

Directions:

Preheat the oven to 385 F, and line a baking sheet with parchment paper.

To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.



While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath  the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or cooled to room temperature.