Al Di La's Torta di Pere

I didn't make this recipe up, I've never eaten it at the restaurant and I didn't even blog about it first. But it is a true third-hand winner. And I've made it a half dozen times, without adjusting the recipe one smidge. Imagine a warm Toll House cookie filed with little soft pear pieces nestled inside. It's that good.


The point of origin: Al Di La
The recipe I use from: Smitten Kitchen

Blog-esque photo of the stuff you need.

Couldn't even wait to transfer off the pan before eating some.

Melty goodness.

Zucchini Pie for Zucchini Haters

When I was in fifth grade, my mother made me eat a bite of zucchini. Really-gross-stewed-to-death-like-the-Italians-like-it zucchini. "I don't like it." "Just one bite." "I really hate it." "You have to eat one bite." "I really hate it and I won't eat it." So after a bit of this back and forth, I took a bite but refused to chew it or swallow it. I sat at the table for a while until she needed to go downtown so into the car we went, me still with the zucchini in tow. Once on foot, we saw her banker heading towards us and my mom realized how embarrassing it would be to have an eleven year old with a mouth full of food, unable to say hello. "Okay, you can... Spit. It. Out," she said, under her breath. So I spit it in the gutter and never looked back. No zucchini. Ever. (BTW, that was very therapeutic. Stay with me for the actual recipe...)

And then, a couple of years ago, after 30 years of avoiding the stuff, I had dinner at the lovely home of Michael and Staci, and Staci made a fantastic quiche-like dish called zucchini pie and it was so delicious that I was loath to believe it was, in fact, zucchini. Since then, I've tried. Really I have. Grilled. Raw, shaved onto a salad with lemon and chives. In tempura batter. Not horrible.

But every summer, there it is. A friend has a bumper crop, or it shows up week after week in your farm box, or Nancy Essex shows up with a gift of a giant zucchini in a wine bag and it sits on the counter begging to be eaten. And I wanted to be able to really like it. Here's the best recipe for those times. Even a zucchini hater like me will eat two pieces. I've adapted it only a wee tiny bit from the original Real Simple recipe.

Zucchini pie that would have photographed better with a little green salad or a wedge of fruit.

3 cups zucchini, grated (and peeled and seeded, too, if you really hate the stuff)
1 onion, grated and sauteed
1 cup all-purpose flour
1 cup grated smoked gouda
3 eggs
1/4 cup olive oil (maybe could get away with less)
2 T. pecorino romano cheese
2 t. good pesto
1 t. baking powder
1/2 t. kosher salt
lots of freshly ground pepper
hearty dash of cayenne


Mix all the ingredients in a bowl. Pour into a well greased ceramic pie pan. Bake for 45-50 minutes at 350 or until golden brown and a tester comes out clean. Cool 10-15 minutes before slicing.

Adventures with Pesto

Perfect on a radish.

Pesto is a glorious thing and I make it all summer. My Grandma Nance made it and served it with "the homemades" -- big flat ribbons of homemade egg pasta. Pesto is basically a way to spoon summer onto anything you like.

However, when I recently promised Becky I would share my pesto "recipe" with her, I realized I don't actually have one.  I use whatever green I have (basil, lemon basil, mint, parsley, baby spinach, arugula, or some combo of two of those things), and stuff it into the food processor. Throw in garlic, or none, or, once a year, garlic scape if you are lucky enough to have some. Turn the machine on, drizzling olive oil in while the blades work their magic. 

I like pesto quite smooth so the food processor works best.

Then the nuts. Usually pine nuts, but maybe pistachios, or even almonds. And oh, if it's parsley I'm mixing up, lemon zest tastes right. Then I fold in a few heaping tablespoons of pecorino-romano if it's classic pesto (basil, spinach, or arugula.) But I just saw this recipe on Food52 which called for feta...


So basically, you can't go wrong. And if I needed a recipe, I'd start with my favorite guy, Mark Bittman's, with a little less olive oil than he calls for, and then start improvising as soon as you can.

Deviled Eggs

Deviled eggs are the best, especially for a summer party. My Grandma Eulie made great ones but I've added balsamic and truffle salt, two ingredients not too likely to be found in mid-70s Paw Paw, Michigan. Here's the recipe my friend Lydia goes crazy for...

Vintage egg plates make a difference

18 eggs, hard-boiled
1/2-3/4 c. mayo
2 T. yellow mustard
splash of the very best, sweetest balsamic vinegar
1/4 t. truffle salt
Cayenne to taste
White pepper to taste
Sea salt to taste
Paprika, for the classic garnish. Hot paprika, chives, fancy grey or red salts, black sesame seeds, what-evah... also fun.


Boil the eggs. Cool and peel under cold water. Chill.


Cut eggs in half the long way and throw the yolks in your Kitchen-Aid with the whisk attachment. Add your mustard, balsamic, and half cup mayo. Start on low and eventually work up to your highest speed, adding the remaining mayo to desired creaminess. Stop and season to taste. Whip until very smooth and fluffy.


Using a pastry bag or gallon ZipLoc with the corner cut off, fill the whites in a pretty, swirly pattern. Garnish. Serve, preferably with a cold cocktail.

Moscow Mule

We haven't ventured into cocktail land yet, but it hit 85 in Chicago today (and it's Chuck Hafner's birthday, to boot) so we're all ready for something really good on the porch. How about a Moscow Mule?


8 oz ginger beer, I like Goose Island's Spicy Ginger Soda
2 oz vodka, I like Death's Door
generous squeeze of lime


Serve in a tall, tall glass (fancy) or a copper mug (classic).


Last summer, the Death's Door folks made a nice version with a little mint, too, and a few fresh blueberries thrown in the bottom of the glass. It's not classic but who am I to complain?

Chilaquile Casserole

It's Mother's Day and that means one thing: brunch. Amy Spar, domestic goddess and queen of Lunch Bunch and other fabulous things, turned me on to this brunch gem in 2006 and happy people have been inhaling it ever since. It's maybe the most adaptable recipe ever since there are infinite combinations of things to put in and on it, and can be eaten around the clock. It's become a staple for our post-triathlon brunch and Christmas Day breakfast, too. It's also worth noting that this is Amy's go-to-dish whenever someone has a baby and she brings them dinner. I think you're getting the picture. Amy got the recipe from Mollie Katzen’s Still Life with Menu.  

12 corn tortillas

1 4-ounce can diced green chiles

2-3 c. jack cheese

6 eggs

2 c. buttermilk

salt & pepper

Optional fillings: mushrooms, peppers, beans, spinach, tofu etc.

Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.

1. Preheat oven to 375 degrees.  Butter a 9x13 pan.
2. Tear 6 tortillas into bite-sized pieces and spread them in pan.
3. Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
4. Tear the other 6 tortillas and spread them on top.  Follow with remaining chiles and cheese.
5. Beat the eggs with the buttermilk and salt and pepper.  Pour over casserole evenly.
6. Bake uncovered for 35 minutes.
7. Serve hot or warm with toppings.

Bill’s Famous Chicken Tenders

You all know I'm a vegetarian. I have been for 30 plus years. And as a vegetarian/cook/parent I'm having good veggie success with the girl child but the boy loves meat. In fact, he loves it so much that he was begging for it when he went to people's houses (literally, "Do you think you could you make me a bacon grilled cheese?") or ordering super-sized burgers and nuggets with great zeal when people would take him to lunch. At home, we continued to eat a vegetarian diet, supplemented with more and more fake "meat." But it was the idea of real meat of poor quality that grossed me out. I had to do something. So we agreed that his occasionally-meat-eating-but-surely-willing-to-at-least-touch-meat-father would make him these homemade chicken cutlets/tenders/nuggets with chicken breasts from Whole Foods or the farmer's market so at least I could have some modicum of control. He makes a double batch, bakes 'til just done, then freezes for easy re-heating by this veggie mama. It's not perfect, but it works.

This recipe is from my dear friends Bill and Maureen. It's apparently some sort of South Beach adaptation and Bill has become famous throughout all of Oak Park for its crispy goodness.

1 c. whole wheat bread crumbs (and maybe throw in some flax seed for good measure)
1/4 c. grated Parmesan cheese

1/4 c. finely chopped almonds 

2 tbs. chopped parsley

1 clove garlic, crushed

1 tsp. salt

1/4 tsp. dried thyme

ground black pepper

1/4 c. extra virgin olive oil

2 lbs. boneless, skinless chicken breasts, pounded to 1/2 " thickness and cut into 12 pieces

Preheat oven to 400 degrees
In a medium bowl, combine bread crumbs, cheese, almonds, parsley, garlic, thyme and pepper.  Mix thoroughly.
Place oil in a shallow dish.  Dip chicken first in oil, then dredge in crumb mixture.  Place chicken in a shallow baking pan.
Bake for 25 minutes or until done (do not turn chicken during cooking)

Makes 6 servings.