Dorothy Quarterman of North Haven and Ann Cirioni of East Haven both wrote asking to get the recipe for Zuppa Toscana served at Olive Garden.

Knowing that chain restaurants carefully guard their recipes, and not wanting to take no for an answer to my request, I was determined to see if I could find a similar recipe in one of my many cookbooks.

I hit the jackpot in “America’s Most Wanted Recipes: Delicious Recipes From Your Family’s Favorite Restaurants” by Ron Douglas. With more than 200 recipes from 57 of America’s most popular restaurants — including The Cheesecake Factory, KFC, Red Lobster, Outback and Hard Rock Cafe — no craving will be left unsatisfied.

Thinking this recipe find was too good to be true, I visited an Olive Garden and ordered Zuppa Toscana. Douglas’ copycat recipe was on the money. To see the rest of this column and recipes click here   

To see my food and travel column archives click here

Minty Watermelon Lemonade Pops

Makes 10 ice pops

4 cups cubed watermelon, seeds removed
1 cup lemonade
¼ cup simple syrup
¼ cup fresh mint leaves

Combine all the ingredients in a blender and blend until smooth. Pour into ice pop molds and freeze until firm.

Campari-Citrus Ice Pops

Katie writes, “These pops are for grown-ups only! The color is so vibrant. They are perfect for dessert, but also really fun for something different at cocktail hour.”

Makes 10 ice pops

3 cups fresh orange juice
1 cup Campari
1 cup simple syrup
Juice of 1 lemon

In a pitcher, combine all the ingredients. Pour into ice pop molds and freeze until firm.

Corn Ice Pops

Katie writes “You know when you have a sweet corn cereal and you eat all the cereal out of the bowl and then drink the milk? That cereal-soaked milk is what these pops taste like. This might sound kind of bizarre, but trust me, these pops are ah-may-zing. Like, you-can’t-stop-eating-them good (and honestly, I don’t feel guilty about eating these).”

Makes 10 ice pops

4 ears sweet corn, kernels cut off the cobs, cobs reserved
2 cups whole milk
1 cup plain Greek yogurt
½ cup agave syrup
Pinch of sea salt
½ teaspoon pure vanilla extract

In a medium saucepan, heat the milk, corn kernels, and corncobs over medium heat until the milk is bubbly, then reduce the heat and simmer for 20 minutes. Remove from the heat and let cool for about 10 minutes. Discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and set them aside.

In a blender, combine the corn and milk mixture, the yogurt, agave syrup, salt, and vanilla and blend until smooth. Add the reserved corn and pulse once on low speed. Pour into ice pop molds and freeze until firm.

Recipes and photos courtesy of

My column in today’s New Haven Register shared two recipes that are ”booze infused.” Here is the recipe for the third one mentioned in the article, from Party Nuts! by Sally Sampson. Enjoy!

1                            large egg white (2 tablespoons)

6 tablespoons           sherry or champagne

½-¾ cup, to taste   sugar

1 teaspoon              kosher salt

1 teaspoon              ground cinnamon

½ teaspoon             ground ginger

4 cups                    raw pecan halves

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Place egg white in a large stainless steel bowl and whisk until frothy. Add the sherry, sugar, salt and whisk until blended. Add cinnamon, ginger, and pecans, stirring until well coated. Transfer the pecans to prepared baking sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until they appear dry, about 1 hour and 15 minutes. Remove from oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving. Makes 4 cups.

 Sally wrote,” delicate and sophisticated, these sherried nuts are very adult; a great pre-dinner snack to serve with cheese and other traditional hors d’oeuvres.”

The Liberty Elm Diner, 777 Elmwood Ave., 401-467-0777 is situated in a 1947 Worcester Lunch Car Diner  is on the National Historic Register and was featured on an episode of “Diners, Drive-ins and Dives”, with host Guy Fieri. The diner uses local and regional products. Although it might look like a traditional diner, the food and music make The Liberty Elm a diner in its own class. Here is the recipe for Migas, a Tex-Mex staple and sweet potato hash.

                                                   Migas                  

1             tomato, diced

1              green pepper, diced

1              onion,diced

8              local eggs, beaten

2 small corn tortillas, broken up (You can buy soft tortillas and toast them or buy them in chip form)

½ cup    Cheddar cheese, shredded

Preparation:

Heat saute pan with olive oil. Add first three ingredients and cook for 3 minutes. Add eggs and chips and cook until eggs are cooked. Remove from pan and finish with cheese. Serves 4

Sweet Potato Hash

4                              sweet potatoes

16                           Shy Brothers Farm shallot hannahbells*

2 leaves                fresh sage, chiffonade

2                              local apples, peeled and diced

Sea salt and cracked black pepper to taste

Prep:

Cook sweet potatoes with skin on in boiling water for 20 minutes. Allow to cool and remove skin. Add remaining ingredients. Mash together. Grease a saute pan and heat pan, add hash. Cook on each side 3 minutes. Serves 4

* Hannahbells are tiny artisanal cheeses hand made at a third-generation dairy farm in Westport, MA. Some people call them thimbles. The French call them “boutons de coulottes,” or trouser buttons. The Santos brothers call them Hannahbells, after their mom. Available by mail order

www.shybrothersfarm.com

El Rancho Grande Mexican Cuisine, 311 Plainfield St., 401-275-0808 After working in factories and as a housekeeper for many years, Maria Meza’s life-long dream since emigrating from Puebla, Mexico came true when she opened this traditional Mexican restaurant with her son, Joaquin.  The Amarones en chipotle.is a recipe Maria asked me to share.  

                                   Amarones en Chipotle

4                           whole tomatoes

2 cloves                garlic

2 teaspoons         chicken or shrimp broth

3 slices                onion, divided

Salt to taste

2                          chipotles in adobo

1 tablespoon        olive oil

25                           small shrimp, cleaned with tail on

Roast the tomatoes. After roasting, put tomatoes in boiling water and then peel. Take tomatoes, garlic, broth, 2 slices of the onion, salt and chipotles and process in a blender or food processor. In a sauté pan, fry one slice of onion in olive oil. Add the sauce to pan and bring to a boil. Add shrimp and cook 3-4 minutes in covered pan. Serve with refried beans and rice.

Vanilla cupcakes with Vanilla Frosting

(Recipe courtesy of Gracies’ Cupcakes, Naples, FL)

1 3/8 cup all-purpose flour

1 1/8 tsp baking powder

3/8 tsp salt

  1 stick unsalted butter

1 cup sugar

2 eggs

½ cup milk

½ tsp vanilla extract

  Sift the four, baking powder and salt.  Set aside.

  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together at high speed for 2-3 minutes until the butter turns pale yellow and fluffy.   Add the eggs 1 at a time beating until each is incorporated.  With the mixer at low speed, beat in 1/3 of the flour mixture until no lumps.  Add ½ of the milk and vanilla, then another third of the flour.  Beat in the remainder of milk and flour, then the remainder flour mixture.  Using an ice cream scoop or spoon, fill each cupcake liner 2/3 full.  One batch will yield approximately 12 cupcakes.

Bake for approx. 15 min in a 350 degree oven until a toothpick inserted into the center of a cupcake comes out free of batter.

Frosting

1 stick unsalted butter (at room-temperature)

4 cups confectioners’ sugar

¼ cup milk

½ tsp vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.  Reduce the mixer speed to low, gradually add half of the confectioners’ sugar.  Add ½ of the milk, all of the vanilla extract and the remainder sugar.  At this point, the frosting will be dry and lumping.  Gradually add the remainder of the milk until the mixture is just blended.

COOKIES N'CREAM CUPCAKES

(Recipe courtesy of Simply Cupcales, Naples, FL)

5 ½ cups     all puirpose flour

4 cups sugar

4 ½ teaspoons baking powder

1 ½ teaspoons salt

8 eggs

2 cups whole milk

2 teaspoons vanilla extract

4 sticks butter

Blend butter in mixer. Add sugar gradually and beat for 2-3 minutes until pale yellow. Add eggs one at a time. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to sugar and butter mixture, adding milk, one cup at a time. Bake 12-15 minutes in a 350 degree oven.

PUMPKIN SPICE DREAM CUPCAKES

(Recipe courtesy of Sassy Cakes, Naples, FL)

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

¾ teaspoon baking soda

1 ½ cups sugar

1 ½ teaspoons cinnamon

¾ teaspoon ginger

¼ teaspoon allspice

1 ½ pinches nutmeg

2 ½ cups canned pumpkin, not pie filling

¾ cup vegetable oil

3 eggs

ingredients and then add to wet mixture. Combine well. Bake 23 minutes in a 350 degree oven

Cream Cheese frosting

2 sticks butter

8 ounces cream cheese, not low fat

1 teaspoon vanilla extract

4 cups confectioners segar

Beat ingredients until smooth. Spread on top of cooled cupcakes and top each with a pinch of cinnamon

KEY LIME PIE

(Recipe courtesy of Emily Duncan, pastry chef Tony’s Off Third, Naples, FL)

3/4 cup key lime juice ( I prefer Nelly and Joe’s, it seems to be less bitter)5 egg yolks1-14oz can sweetened condensed milk
pre-made graham cracker shell or (Emily’s recipe follows)Preheat oven to 335 FIn a bowl, combine the egg yolks and sweetened condensed milk until well combined.  Gently whisk in the key lime juice.  Pour mixture into shell and bake in 325 degree oven until set, roughly 15-20 minutes.Chill pie, and top with freshly whipped cream that has been sweetened to your liking, and has a touch of vanilla.  Garnish with lime slices.Graham Cracker Crust:The recipe is for a 9" pie.  It would make 3 small 3" tarts.  To replicate ours, they would need the large ring molds, which I think are pretty difficult to find for the home enthusiast. 
1 1/2  cups graham cracker crumbs1/4 cup sugar1/3 cup cup melted butter
In a bowl, gently combine the graham cracker crumbs and sugar until sugar is distributed through out.  Slowly stir in melted butter.  Immediately press mixture with fingers (I also use a pan-sprayed metal measuring cup to help me pack the bottom and sides)  Bake for 10 minutes at 350.  Make sure crust is at room temperature before filling with key lime filling and baking.
Fresh Whipped Cream:
1 cup REAL heavy whipping cream1/2 cup sugar or to taste, 2 teaspoons vanilla extractlime for garnish Whip until stiff, being careful not to overwhip.  It can be “dalloped” on top of pie, or piped into rosettes using a very large star tip.  No matter how it looks, it will taste great!

PAPILLOTE de SNAPPER 

(Recipe Courtesy Bamboo Cafe, French Home Cooking, Naples, FL) 

Four 8 oz. portions of fresh snapper fillet  

1 cup white wine  

½ cup Extra Virgin Olive Oil  

2 large tomatoes, sliced  

2-3 garlic cloves, minced  

8 large leaves of fresh basil  

1 lemon, quartered  

¼ tsp. Bayonne Sea Salt with Espelette chile pepper (may substitute Kosher salt or plain sea salt)  

¼ tsp. white pepper  

4 sheets parchment paper (12” x 17”)  

Preheat oven to 375 degrees.  Lay out parchment papers and drizzle small amount of olive oil on each.  Place one snapper fillet in the center of each parchment paper.  Drizzle EVOO on each snapper fillet.  Top each fillet with garlic, tomato slices, and basil leaves.  Squeeze ¼ lemon wedge on each fillet. * Season each fillet with Bayonne sea salt with Espelette chile pepper and white pepper.  Pour white wine over fillets.  Fold up sides of parchment paper, sealing with a touch of oil. Place all wrapped fillets on a baking sheet.  Bake in 375 degree oven approximately 18 minutes (time may vary depending on thickness of fillets). If using convection oven, reduce baking time to 12-14 minutes.  When fillets are finished baking, remove from oven and place on plates, leaving in parchment.  Just before serving, cut open parchment with scissors or sharp knife, making a C-shaped cut out on top and rolling back excess parchment paper. Serve snapper en papillote hot accompanied by French green beans and scalloped potatoes.

I love bacon and Nutella seperately, but together? Wait until you try this recipe from one of my favorite food blogs, bell'alimento. I follow Paula’s philosophy too ,which is:

“My food philosophy is simply “beautiful food doesn’t have to be complicated.”

Her photography is inviting and she takes you step-by-step through the recipes, with  photos. I know you will become a frequent visitor to her website.

http://www.bellalimento.com/2011/02/05/sweet-spicy-bacon-coated-with-nutella/

Recipe from “Flavor Sparkling Recipes with Tang”

1 ¼ cups            sugar, divided

1 envelope           unflavored gelatin

1/8 teaspoon        salt

1 ½ cups            cold water

4                          egg yolks, slightly beaten

1/3 cup               Tang instant breakfast drink

1 cup                  heavy cream

4                         egg whites

½ cup                sugar

Combine ¾ cup sugar, gelatin, and salt in a saucepan. Stir in water. Bring to a boil. Slowly, pour a small amount of mixture into egg yolks, stirring constantly; then return egg yolk mixture to saucepan. Cook and stir over low heat until mixture coats a metal spoon–about 2-3 minutes. Remove from heat. Stir in Tang. Chill until thickened.

Whip the cream with electric mixer and fold into gelatin mixture. In another bowl, beat egg whites until foamy throughout. Gradually add ½ cup sugar, 2 tablespoons at a time, beating until egg whites form stiff peaks. Fold into gelatin mixture. Pour into 2-quart dish. or 1 ½ quart dish with a paper collar. Chill until firm- about 5-6 hours or overnight. Garnish with additional whipped cream and fresh strawberries, if desired. Makes 14-16 servings.

photo: Francine Zaslow

Lobster Strudel

Recipe courtesy of The Glass Onion, 37 North Main St., Falmouth, MA, 508-540-3730 www.theglassoniondining.com

The headnote says, “the lobster strudel has become one of the restaurant’s signature dishes. Another favorite is Oysters on the Half Shell, served with a cucumber mignonette sauce, lemon, and extra-virgin olive oil. The oysters are provided by a local farmer. And for dessert the Lavender Chevre Cheesecake with Blueberry Compote should not be missed.”

(Serves 8)

For the lobster filling:

8 ounces fresh lobster meat, diced

1⁄2 cup mascarpone cheese

Juice and zest of 1⁄2 large lemon

1⁄2 teaspoon chopped fresh tarragon

1⁄2 teaspoon chopped fresh parsley

1⁄2 teaspoon chopped fresh chives

Salt and pepper to taste

For the strudel:

1 (16-ounce) box phyllo dough, thawed

1⁄2 cup unsalted butter, melted

For the sauce:

1⁄2 cup lobster stock

2 tablespoons heavy cream

1⁄2 cup unsalted butter, cut in cubes and softened

Fresh lemon juice to taste

Salt and pepper to taste

For the lobster filling: Combine the lobster, cheese, lemon juice and zest, and herbs in a bowl. Toss gently until evenly mixed; season with salt and pepper to taste. Cover and refrigerate until needed.

For the strudel: Preheat oven to 475˚F. Stack 2 sheets of phyllo on a large clean, dry work surface. With a pastry brush, very lightly coat the entire surface of the dough with melted butter.

Using a sharp knife, cut the dough in half crosswise to make two 9 x 14 rectangles. Place 1⁄8 of the lobster filling along the bottom (short side) of each rectangle, leaving about a 1⁄2-inch border all around. Fold the bottom border of dough up and over the length of the lobster filling, then fold in the sides. Carefully and evenly roll up the dough jelly roll style to completely enclose the filling. Repeat the process three more times to make 8 strudels in all.

Arrange strudels seam side down on a parchment-lined baking sheet so they are not touching and brush with melted butter. Bake until golden brown, about 6 to 8 minutes.

For the sauce: Combine stock and cream in saucepan over medium heat and bring to a simmer. Cook until thickened and reduced to about 3 tablespoons. Remove from heat and whisk in butter, a little at a time, until incorporated. Season to taste with lemon juice and salt and pepper.

To assemble the dish: Place one strudel on each serving plate and spoon sauce over it. Serve immediately.

 photo: Manx Taki Magyar

 Lemon Ricotta Pancakes

recipe courtesy of Hangar B Eatery, 240 George Ryder Rd. (Chatham airport), Chatham, MA 508-593-3655 www.hangarbcapecod.com

The headnote says,”this is one of the fun places on Cape Cod. The menu is creative and quite extensive–everything from eggs benedict to huevos rancheros.”

(Makes about 12 to 14 pancakes)

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ cup sugar

1 cup ricotta cheese, drained

½ cup buttermilk

3 eggs, separated

1 teaspoon vanilla

½ cup butter, melted and cooled plus more for greasing griddle

2 tablespoons lemon zest

Preheat the griddle to 375°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a small bowl. In a larger bowl, mix the ricotta, buttermilk, egg yolks, vanilla, ¼ cup of the melted butter, and lemon zest. Mix gently until well combined.

With a rubber spatula, stir the dry ingredients, a large spoonful at a time, into the ricotta mixture.

Beat the egg whites with a hand-held mixer in another bowl until firm light peaks form.

Stir 2-3 tablespoons of the egg whites into the batter to lighten it. Gently fold remaining egg whites into the batter.

Brush the grill with the remaining butter and pour ¼ cup of batter onto the hot griddle for each pancake. Cook evenly until bubbles form around edges, 1-2 minutes. Flip and cook evenly on other side, 1-2 minutes more. Repeat with remaining batter, buttering the griddle as necessary.

This book is a must for your visit to Cape Cod……….

 (2018, Globe Pequot,$24.95)

GINGERBREAD RUDDICK WITH GINGER CREAM CHEESE ICING

-1 stick unsalted butter, softened

-1 cup sugar

-1 large egg

-1 cup unsulfured molasses

-2 cups all-purpose flour

-1½ teaspoons baking soda

-1 teaspoon cinnamon

-1 teaspoon ground ginger

-1 teaspoon ground cloves

-½ teaspoon salt

-1 cup ginger liqueur, warmed

Cream together butter and sugar, beat in egg, molasses, flour, baking soda, cinnamon, ginger, cloves and salt. Slowly add liqueur. Mix until smooth and well combined.

Pour into a buttered 13- by 9-inch baking pan. Bake in the middle of a preheated 325-degree oven for 30-35 minutes, or until a toothpick comes out clean.

Let cool completely, then top with ginger cream icing.

GINGER CREAM ICING

-8 ounces cream cheese, softened

-8 ounce unsalted butter, softened

-2 cups confectioners’ sugar

-1 teaspoon vanilla extract

-4 tablespoons ginger liqueur

Place cream cheese and butter in a large mixing bowl; beat well for about 3 minutes. Add confectioners’ sugar, vanilla and liqueur, and beat well at high speed for 3 minutes, until icing is smooth and light.

GINGER BANANA BREAD PUDDING

-4 eggs, beaten

-2 cups light cream

-§ cup sugar

-½ teaspoon vanilla

-1 tablespoon ground ginger

-3 cups dry bread cubes

-1 cup fresh banana slices

-¼ cup ginger liqueur

In a mixing bowl, beat together eggs, cream, sugar, vanilla and ground ginger. Place bread cubes in a 8-inch round, 1½-inch high baking dish. Mix in bananas. Pour egg mixture over all. Bake in a 325-degree preheated oven for 35-40 minutes or until a knife inserted near the center comes out clean. Remove from oven. While still warm, drizzle ginger liqueur evenly over top. Cool slightly. If desired, serve warm with ginger dessert sauce.

GINGER DESSERT SAUCE

-¼ cup unsalted butter

-½ cup sugar

-2 egg yolks, beaten

-2 tablespoons water

-¼ cup ginger liqueur

In a small saucepan, melt butter. Stir in sugar, egg yolks and water, Cook and stir constantly over medium heat for 5-6 minutes or until sugar dissolves and mixture boils. Remove from heat and stir in ginger liqueur. Serve warm.

TUNA TATAKI RECIPE

Recipe courtesy of Chef Johnathan Rodriguez

Serves: 3 people

Prep time: 1 hour

cook time: 5 minutes

Ingredients:

3 ounces of Ahi grade #1 Tuna cut into small perfect dice

2 ounces Sweet Thai chili sauce

½ ounce Tuxedo sesame seeds

3 fried wontons (2-inch cylinder recommended)

1 ½ ounces Wakame seaweed

1 pinch of pickled ginger (finely chopped)

3 drops of wasabi mayo (1 ounce mayo mixed with 1 tsp. of wasabi powder/ whisk well until incorporated)

1 teaspoon of soy caviar 

Toss Tuna, Thai Chili sauce, and Sesame Seeds, in a bowl and toss until evenly coated. Place wonton down and take ½ ounce of Wakame and place on each wonton. Then place 1 ounce of tuna mix on Wakame seaweed in a neat ball on top. Top with a small pinch of pickled ginger and 3 drops of wasabi aioli.

Garnish with soy caviar

Soy Sauce Caviar

¾ cup soy sauce

2 grams agar powder

At least 3 cups vegetable oil

In a tall container, pour the oil in and place it in your freezer for 30 minutes to an hour. When your oil is almost ready, combine the soy sauce and agar powder in a small saucepan. Bring to a boil, whisking continuously. Once boiling, turn the heat off on the saucepan and let sit for 2-3 minutes. Take the oil out of the freezer and drop the soy sauce-agar mixture into it one drop at a time. You can either use a plastic dropper to do this (easily purchased online) or a small spoon. Work rather quickly here as the longer the mixture sits, the more it will begin to solidify in your saucepan. Don’t worry if some of the first drops sit at the top. They will begin to sink as you add more. When you have created all of the desired beads, or when you have used all of the agar mixture, you are ready to collect your beads. Over a large bowl (do not just dump the oil down the sink!), pour the oil mixture out so that it is running through a fine-mesh strainer. The beads will be at the bottom of the container and collect in your strainer as you pour them out. Set the bowl of oil aside and rinse the soy sauce beads with cold water over your sink. Store the beads in the fridge until you are ready to use them or put them on your dish immediately. As for the oil, pour it into a sealable container and throw it away or reuse it as you see fit.