Author: Cary Gersh

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Mary Gersh’s hamburgers

Momburgers
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Ground beef patties (any size you like)
  2. Paprika
  3. Garlic Salt
  4. Accent
  5. Tomato slice
  6. Lettuce
  7. Onion (see notes)
Instructions
  1. Just sprinkle a reasonable amount of paprika, garlic salt and accent on each side of the patty.
  2. Grill or broil to your preferred degree of doneness
Notes
  1. A very simple recipe, but it's a perfect burger.
  2. I like to saute red onion slices and serve with lettuce and tomato.
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Brussels Sprouts – Grilled

Grilled Brussels Sprouts
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound Brussels sprouts, as uniform in size as possible (See Cook's Note)
  2. 2 tablespoons olive oil
  3. 1 tablespoon minced garlic
  4. 1 teaspoon dry mustard
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat a grill to medium.
  2. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.
  3. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.
  4. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them.
  5. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame.
  6. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.
  7. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
Notes
  1. I tried this recipe and it's (chef's kiss) The mustard adds a nice kick. The sprouts come out crispy.
Adapted from Food Network
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Cecilia’s Smoothie Recipe

Cecilia's Family Smoothie Recipe
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Chia seeds
  2. Frozen peaches
  3. Blue berries
  4. Choban: Lemon Yogurt
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Baked Ziti

Baked Ziti
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound (454g) ziti, penne, or other thick tubular pasta
  2. 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao's), divided
  3. 12 ounces (340g) whole-milk homemade or high-quality ricotta cheese (see notes)
  4. 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
  5. 1lb sweet Italian sausage (optional)
  6. 2 large eggs, beaten
  7. 1 cup (240ml) heavy cream
  8. 3 tablespoons minced fresh flat-leaf parsley, divided
  9. 3 tablespoons minced fresh basil, divided
  10. Kosher salt and freshly ground black pepper
  11. 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
  12. Cooking spray
Instructions
  1. Adjust an oven rack to the middle position and preheat the oven to 400°F.
  2. Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
  3. Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine.
  4. Season to taste with salt and pepper.
  5. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined.
  6. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
  7. Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes.
  8. Remove foil and bake until the cheese beginsto brown, about 15 minutes longer.
  9. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.
Notes
  1. Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.
  2. I made two versions of this 6/2023. One with 1lb sweet Italian sausage and one without. Both were very good.
  3. https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe
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Chicken Artichoke Spinach Stew

Creamy Spinach-Artichoke Chicken Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 large yellow or red onion, finely chopped
  3. Kosher salt and black pepper
  4. 3 celery stalks, chopped
  5. 8 garlic cloves, smashed and chopped
  6. 2 cups chicken stock
  7. ¾ cup white wine
  8. 2 to 2¼pounds boneless, skinless chicken thighs
  9. ½ lemon, juiced (about 1½ tablespoons)
  10. 1teaspoon red-pepper flakes
  11. 1 (10-ounce) package frozen cut spinach
  12. 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  13. 1 lb mushrooms (NOT PART OF ORIGINAL RECIPE)
  14. ½ cup cream cheese (about 4 ounces)
  15. ½ cup finely chopped fresh dill
  16. 4 to 6 scallions, thinly sliced, for topping
  17. Grated Parmesan cheese, for topping
Instructions
  1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  4. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  6. Divide the stew among bowls, and top with scallions and Parmesan.
Notes
  1. Good served over orzo, cous-cous, rice or pasta
Adapted from NYT Cooking
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Manhattan

Lynn Warren's Rye Manhattan
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 oz Rye
  2. 1 oz Sweet Vermouth
  3. 2 dashes Angostura bitters
  4. 2 Luxardo cherries
Instructions
  1. Combine ingredients in a measuring cup
  2. Add ice
  3. Stir for 30 seconds and strain into a glass
  4. Add cherries
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Spatchcock Chicken

Spatchcock Chicken
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Spatchcock chicken
  2. Za'atar
  3. Kosher salt
  4. Aleppo pepper
  5. Baking soda (1/4 tsp)
Instructions
  1. Pat chicken dry. It should be room temperature.
  2. Use a rub of za'atar, salt, pepper and baking soda
  3. Place breast-up on a wire rack in a cookie pan.
  4. Convection roast at 450 degrees for about 40 minutes
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Ham & Cheese Quiche

Ham & Cheese Quiche
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 (9-inch) refrigerated pie crust
  2. 3 eggs
  3. 3⁄ 4 cup half & half
  4. 1 cup ham, cut into small pieces
  5. 1 cup (4-ounces) shredded Gruyère cheese
  6. 5oz frozen spinach (optional)
Instructions
  1. Preheat oven to 450°F.
  2. Press pie crust into 9-inch tart pan with removable bottom, tucking excess pie crust down the sides. Pierce well with a fork. Freeze for at least 15 minutes.
  3. While pie crust is in the freezer, whisk together the eggs, half & half, ham and cheese. Set aside.
  4. Remove pie crust from freezer. Line the frozen pie crust with crumpled parchment paper and fill with dried beans or another type of pie weights. Bake at 450°F for 25 minutes.
  5. Remove the parchment paper and dried beans. If any cracks have formed, brush with some of the egg/half & half custard. Return crust to the 450°F oven for another 5 minutes or until the bottom of the crust is lightly browned.
  6. Reduce oven heat to 375° F. Pour ham and cheese filling into prepared pie crust.
  7. Bake at 375°F for 25 minutes, or until quiche is nice and puffy.
  8. Allow to cool 10 minutes before serving. If desired, sprinkle with minced fresh
  9. parsley.
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Spaghetti Alla Carrettiera

Spaghetti Alla Carrettiera
Serves 4
The best spaghetti sauce I've ever had
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
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4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/4 pounds (566g) plum tomatoes (about 5 tomatoes)
  2. 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling if needed
  3. 1/4 cup loosely packed, roughly chopped fresh basil leaves
  4. 3 medium cloves garlic, finely minced
  5. 1 large pinch red pepper flakes
  6. Kosher salt
  7. 1 pound (450g) dried spaghetti
  8. 1/2 cup (1 1/4 ounces; 35g) lightly toasted panko breadcrumbs, divided
  9. Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Instructions
  1. Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
  2. Return water to a boil and season with salt. Cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup (30ml) pasta cooking water to tomato mixture and whisk to form an emulsion.
  3. Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup (60ml) pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon (15ml) at a time, until it reaches the desired consistency. Taste for seasoning.
  4. Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.
Notes
  1. For the tomatoes, substitute San Marzano Crushed tomatoes (28.oz)
  2. Best with fresh basil, but parsley can be substituted.
Adapted from Serious Eats
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Three Onion Galette

Three Onion Galette
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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The pastry
  1. One 8 or 9-inch pie crust or one buttery pie dough recipe, see above
  2. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried, crumbled
The onion filling
  1. 2 tablespoons olive oil
  2. 1 large red onion, thinly sliced
  3. 2 leeks, dark green section removed and discarded, and pale green and white section cut in half lengthwise, washed and thinly sliced
  4. 4 scallions, ends trimmed off and then white and green section cut into 1-inch pieces
  5. Salt and freshly ground black pepper
  6. ⅓ cup finely chopped fresh parsley, preferably Italian flat parsley
  7. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried and crumbled
  8. 1 cup half and half or heavy cream
  9. ½ cup grated Parmesan cheese
Instructions
  1. Make the pastry or take your store-bought pastry and let it come to room temperature for about 10 minutes. Place a piece of parchment paper or a silicone mat on a large cookie or baking sheet.
  2. Working on a lightly floured work surface, roll out the dough to a 14-inch circle. Roll the dough around the rolling pin and transfer the dough to the prepared pan. Sprinkle the rosemary on top and press the herb gently into the dough. Refrigerate until your filling is ready.
  3. To prepare the filling: in a large skillet, heat the oil over low heat. Add the onion, leeks, and scallions and cook, stirring frequently, for 10 minutes. Stir in salt and pepper, the parsley and the rosemary and cook for another minute. Add the half and half or cream, raise the heat to medium, and cook until the cream is slightly thickened, about 8 minutes. Remove from the heat and stir in the cheese until melted.
  4. When the filling has cooled to room temperature, spoon the filling into the center of the chilled pastry circle, about 3 inches from the outside edge. Fold the edges of the dough in towards the filling, leaving the center of the filling exposed, pleating the dough as you work around the crostata. For a more refined look, you can roll the edges of the dough (closest to the filling) under to create a cleaner look. Refrigerate for 10 to 15 minutes.
  5. Arrange a rack in the middle of the oven and preheat to 400 degrees. Bake for about 45 to 50 minutes or until the pastry is golden brown and the filling is bubbling. Serve hot or at room temperature.
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