AFFOGATO

Many years ago while on holiday in Rome, I had the most delicious dessert, a perfect scoop of vanilla gelato immersed in a shot of piping hot espresso.  Called affogato, Italian for "drowned", this simple dessert has a wonderful complexity.  Affogato is a study in contrasts: freezing cold and piping hot, intensely bitter but ever so sweet, deep, dark melding with creamy lightness. Versatile, sophisticated and ridiculously easy to make, drown yourself in a dish of affogato tonight.

Freeze the cups you plan to serve the dessert in for 20 minutes or longer. Prepare a fresh pot of hot espresso coffee.  Scoop gelato into cups and top with a shot of hot espresso.  For dinner parties, I like to add a splash of Grand Marnier or Amaretto liquor.

While vanilla gelato is traditional, chocolate, pistachio or caramel would be delicious too.

PAPPARDELLE WITH SEAFOOD AND FENNEL RAGOUT

 I know it sounds cliche, but topping my New Years resolution list is a sincere effort to make better, healthier food choices-which for me equates to dinner with a little less pork and little more brocolli. While I'm committed to turning over a new leaf, I can't promise to turn my back on a good mac and cheese- everything in moderation! Looking for something fresh and light for dinner, I hit the greenmarket last night and came home with a bag bursting with fresh veggies.  A head of fennel-crunchy with a hint of licorice, pairs beautifully with lemon and would be the foundation of my vegetable ragout, which also included sweet baby tomatoes, zucchini and onion. Shrimp and sweet cockles were added to the simple sauce at the last minute for a quick one pot meal that took only 20 minutes to prepare. Of course, I couldn't resist adding some pappardelle pasta, the light pasta ribbons soaked up the flavorful broth-healthy and delicious!

Pappardelle with Seafood and Fennel Ragout 
serves 4

1 small onion chopped
1 cup of fennel chopped
1 zucchini chopped
2 cups of baby tomatoes
2 tablespoons olive oil
half a lemon
1 cup of good white wine
fresh Italian parsley
3/4 pound medium shrimp peeled and deveined
3/4 pound scrubbed cockles
1 lb. pappardelle pasta

In a saucepan saute the onion, fennel and zucchini in olive oil for 5-6 minutes until translucent. Add the tomatoes, wine, lemon juice, salt, pepper and red pepper flakes to the mixture and cook for 2-3 minutes. Add the cockles and shrimp to the saucepan along with the lemon zest and cover. Reduce heat to medium-low heat and cook until shrimp are tender and cockles open, about 5 minutes.  Serve over pappardelle pasta.

Lots of fresh vegetables

Fresh seafood-shrimp and cockles

Serve in a shallow bowl with pasta

SWEDISH MEATBALLS

For years my dear friend Jenny would host a wonderful Christmas cocktail party honoring her Swedish heritage. A smorgsbord of traditional Swedish favorites included tiny meatballs in a rich brown gravy and platters of homemade gravlax with rye bread.  An antique punch bowl held warm, spicy Glog, a sweet mulled wine that is deliciously addictive.  Neophytes learned the traditional Swedish toast "Skol" which was enthusiastically declared while gazing into your partners eyes. 

We always stayed much too late, laughing and lingering near the tray of ginger snap cookies (which was placed very near the Glog!). Although Jenny now lives in Stockholm, we see each other when she comes to visit family in New York.  I miss her dearly and her wonderful authentic Scandinavian cooking which inspired me to create this Swedish Meatball recipe.

Swedish Meatballs
1 pound ground sirloin
1 pound sweet sausage removed from casing
2 1/2 slices white bread 
1/4 cup of milk
1/2 cup finely chopped onion
2 tablespoons butter
2 tablespoons olive oil
2 jumbo eggs
1/8 cup all purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon black pepper
1 1/2 teaspoon kosher salt
1/4 cup freshly chopped dill, divided
3 cups of beef broth
2/3 cup heavy cream

1. Tear the bread into small pieces and place into a small mixing bowl with the milk and set aside.
2. Heat 1 tablespoon of butter with one tablespoon of olive oil in a skillet on medium heat. Saute onions for 3-4 minutes until soft.
3. In a large mixing bowl, combine meat, eggs, bread mixture, seasonings, half the dill and cooled onions. Combine thoroughly and shape into small walnut sized balls.
4. Heat 1 tablespoon of butter and one tablespoon of olive oil in a skilled on medium low heat.  Cook meatballs until golden brown and thoroughly cooked through, about 7-10 minutes.
5. Spoon meatballs into cassarole dish.
6. Using the same pan with the meat drippings, decrease the heat to low and add flour, whisking for 1-2 minutes until lightly browned.  
7. Add the beef broth slowly and wish until the mixture begins to thicken. 
8. Add the heavy cream and cook for 1-2 minutes until completely incorporated and thickened. Season with salt and pepper.
9. Spoon gravy over meatballs and garnish with dill.