Ginger Shortbread

Martha Stewart's recipe for ginger shortbread is a perfect gift for those who like their sweets with a little kick. Too spicy for my tastes... I made this shortbread with my sister, Liddy, in mind. She recommends serving it with a good, strong cup of coffee.

Ginger Shortbread

1 cup unsalted butter, room temperature
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup granulated sugar
2 teaspoons ground ginger
1/2 teaspoon white pepper
3/4 cup crystallized ginger, chopped
1 tablespoon sanding or granulated sugar

Preheat oven to 325 degrees. Butter a 8 1/2-inch round cake or springform pan. Sift together flour, salt, ginger and white pepper.

Using a stand mixer, cream the butter until fluffy, approximately 3 to 5 minutes. Add sugar and continue to beat until mixture is very light in color, about 2 minutes. Scrape down sides if necessary. Stir in 1/2 cup crystallized ginger.

Slowly add flour mixture. Beat on low until the dough is just incorporated.

Pat dough into prepared pan and prick evenly with a fork. Sprinkle top with remaining 1/4 cup crystallized ginger and tablespoon of sugar.

Bake until firm and beginning to color, approximately 30 to 35 minutes. Cool completely before cutting into wedges.

Mustard Pork Chops

You don't have to spend hours in the kitchen to prepare a guest-worthy meal. This recipe, adapted from Nigella Lawson's Nigella Express, is proof. These chops go perfectly with steamed vegetables and egg noodles, or gnocchi, which is what Ms. Lawson serves them with. I use sparkling instead of hard cider, but this would be equally, if not more, delicious made with white wine.

Mustard Pork Chops

3 to 4 center cut pork chops
1 tablespoon extra virgin olive oil
1/2 cup sparkling apple cider
1 tablespoon Dijon or whole-grain mustard
1/3 cup heavy cream
Grill seasoning or salt and pepper to taste

Season the pork chops liberally.

Heat olive oil in a large saute pan over medium-high heat. Add the pork chops, cooking each side approximately 7 minutes, or until the pork reaches an internal temperature of 160 degrees.

Remove pork to a plate and cover with aluminum foil to keep warm.

Pour cider in to deglaze the pan. Cook slightly before adding in the mustard and cream. Continue cooking 1 to 2 minutes to reduce mixture. Pour over pork chops and serve.

Pasta with Ricotta & Broccoli

I originally bought Cooking Rocks by Rachael Ray for my daughter. I seem to get much more use out of it, though. One of my favorite recipes is Pasta, Cheese and Trees My Mama's Way. I like to steam the broccoli in broth before adding the ricotta, rather than boiling it separately, since it has so much more flavor. The broth also creates a lovely, creamy sauce for the pasta. If your kids aren't big on garlic, simply grate it over the broccoli just before adding the broth (to prevent burning) and no one will be the wiser.

Pasta with Ricotta & Broccoli

1 lb. broccoli crowns
1 lb. penne or rigatoni
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 cloves garlic, thinly sliced
1/2 to 3/4 cup low-sodium chicken broth
1 cup whole milk ricotta (or more to taste)
1/2 cup Parmesan, freshly grated
salt and black pepper to taste

Bring a large pot of water to boil; add a handful of kosher salt. Stir in pasta and cook until al dente.

Meanwhile, heat olive oil and butter over medium high heat in a large saute pan. Break the broccoli down into smaller florets and add to pan. Stir fry for 1 to 2 minutes. Add garlic. Pour the broth in, raise the heat and cook until broccoli is crisp tender, about 5 minutes. Reduce heat to low and stir in ricotta cheese.

Drain pasta and add to broccoli and ricotta mixture. Season with salt and pepper to taste and serve with Parmesan.