Tiramisu
Lucia’s sister, Christina, stops by and makes Tiramisu for dessert. Tiramisu means pick me up because of the strong coffee. Plan to make a day before serving so it can set overnight in the refrigerator.

Ingredients
5 fresh large eggs
1 teaspoons sugar for egg whites
½ cup sugar for egg yolks
1 teaspoon vanilla
1 lb mascarpone
3 packages of soft lady fingers (2 if smaller dish)
4 shots espresso with 2 ounces liquor (rum, coffee liquor or Italian Marsala)
Non-dairy whipped cream (or fresh whipped cream)
Garnish with cocoa powder or shaved chocolate

Preparation
  • Separate 5 eggs
  • Beat egg whites and 1 teaspoon sugar to stiff peaks
  • Beat egg yolks until creamy and light in color, adding ½ cup sugar and vanilla
  • Add mascarpone cheese to creamed yolks, beat lightly
  • Folk in egg whites
  • To assemble, in large serving pan, coat the bottom with thin layer of cream mixture
  • Coat lady fingres with coffee (do not soak or it will be too soggy) and place open side up into pan
  • Layer with cream mixture
  • Add another layer of coffeed lady fingers
  • Top with cream mixture
  • Refrigerate overnight
  • When ready to serve, add a layer of whipped cream
  • Optionally garnish with cocoa powder or shaved chocolate

Episode 2: Delicious and Easy Dishes
Herb and Garlic Chicken
Pasta with Creamy Mushroom Sauce
Tiramisu

Herb and Garlic Chicken
Ingredients
Chicken thighs (skinless)
2 tablespoons Olive Oil
5 cloves garlic, sliced very thin
1 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 teaspoon chicken bouillon (powder form)
Red pepper flakes to taste

Preparation
  • Sauté garlic, bouillon and chicken thighs in olive oil in covered pan on low heat for 20 minutes.
  • Add parsley, basil and red papper flakes and cook covered an additional 15-20 minutes.


Pasta with Creamy Muschroom Sauce
Ingredients
1 pound of bowtie pasta
2 tablespoons olive oil
2 cloves garlic finely chopped
2 shallots finely chopped
1 pound of mushrooms chopped
½ cup of white wine
½ cup of chicken or veg. stock
8oz of mascarpone cheese
½ cup grated parmesan cheese
Salt & pepper to taste

Preparation
  • In a large pot, cook pasta according to cooking directions on the box.
  • Meanwhile, in a large skillet, sauté the shallots and garlic with the olive oil until translucent.
  • Add mushrooms and season with salt & pepper.
  • When mushrooms are tender, turn up the heat and add the wine. Let evaporate (3 minutes)
  • Add the stock and simmer until liquid is slightly reduced. Turn off the heat and stir in the mascarpone cheese.
  • Drain the pasta reserving a little pasta water (in case you need to loosen the sauce)
  • Add the mushroom and the parmesan to the pasta and serve immediately.