STRAWBERRY SHORTCAKES

COOPER AND LAYLA STARTING THEIR DAY

There's a riot of strawberries in the market right now. Gorgeous, plump, juicy berries that are impossible to resist. Price clubs are practically giving them away. We babysat over the Memorial Day weekend. After blowing bubbles, going to the playground, or visiting the fire house, we needed a fun project - so strawberry shortcakes it was!!

LAYLA EYEING THE BERRIES WONDERING IF SHE CAN HAVE MORE

Slice the berries into quarters and sprinkle with sugar. Leave them on the countertop to macerate. You will soon notice a pool of pink syrupy liquid at the bottom. The sugar extracts all the natural juices from the berries. Perfect for garnishing the biscuits.

BOY IS THAT EVER A MOUTHFUL!

Shortcakes may sound intimidating but they are so easy to make. Pinch butter into a mixture of

flour, sugar, salt, and leavening. Then add whole milk or cream (or a combination of both). If you want the biscuits to be tender don't mess too much with the mixture. Pat the dough into a round disc and cut it into wedges using a floured paring knife - make a cut, dip the knife in flour, make another cut and repeat.

LET'S PINCH A LITTLE SUGAR WHEN NONNA'S NOT LOOKING

Place on a parchment lined baking sheet - I only bake with parchment. There's no need to grease the pan and baked goods turn out evenly golden. Before placing them in the oven, sprinkle tops with granulated sugar which sweetens the shortcakes and caramelizes the surface.

Bake for 18 to 20 minutes and the results are amazing. Buttery layers of dough - flaky and tender - that could have come from the fanciest bake shop.

SO IS THAT HOW YOU SPLIT THEM?

As soon as the shortcakes are cool enough to handle split them in half with a dinner fork (just like you'd halve an English muffin). Fill the centre with strawberries and eat them as is(our children like them unadorned) or spoon vanilla ice cream, frozen or regular yogurt on top of the berries before placing the remaining half on top.

What a treat!! It won't matter if it's pouring cats and dogs outside. It'll be spring inside and none too soon.

STRAWBERRY SHORTCAKES

When assembled, the shortcakes can be sandwiched with berries and ice cream,frozen yogurt or whipped cream. The biscuits are best when eaten fresh that day. If there are any leftover wrap them with foil and freeze until ready to use. Leave them in the foil to defrost before serving. If you like you can reheat them in a 350 degree oven for a couple of minutes.

For the berries

1 quart strawberries, hulled and cut into quarters

1/4 cup sugar

Combine the berries and sugar in a glass bowl. Mix well and set aside on the counter for a couple of hours to macerate. When you are ready to serve the shortcakes there will be plenty of strawberry juice to spoon on top.

For the shortcakes

3 1/2 cups all purpose flour, plus extra for the board

1/3 cup granulated sugar2 teaspoons baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, cut into pieces

3/4 cup whole milk

1/2 cup heavy cream

Set the oven at 425 degrees. Line a baking sheet with parchment paper.

In the bowl of a food processor, add the flour, sugar, baking powder, and salt, and pulse to combine.

Place the pieces of butter over the flour mixture and pulse until you have coarse crumbs. Remove the processor lid and sprinkle the milk and cream over the flour. Pulse just until the mixture forms large clumps. Do not over work the dough or it will be tough.

Sprinkle the work surface with a little flour and turn the dough on top. Using a pastry scraper or your hands coat the dough with flour and pat into a ball. Using your fingertips gently flatten the dough into a 9 or 10 inch disc that is 3/4-inch thick.

Using a sharp knife cut the dough into quarters and then each quarter in half again. You will have 8 shortcakes. Place them on the baking sheet leaving about 1 to 1/2 -inches between them. Sprinkle them with granulated sugar and bake in the oven for 18 to 20 minutes or until golden but not brown. Transfer them to wire racks to cool.

To serve, using a fork, split the biscuits in half. Spoon berries on top of the bottom half. Spoon ice cream, yogurt, or freshly whipped cream on top. Spoon some of the strawberry juice over the berries. Set the tops over the filling and serve at once.

CHICKEN AND SWEET POTATO QUESADILLAS

Layla and Cooper were coming for a visit this past weekend and I had no clue what to make. I tend to be most creative when the pressure is on and enjoy reinventing leftover. It's Nonna's version of Iron chef and somewhat of a challenge.

I had a sorry looking baked sweet potato (you know the kind that starts to weep when it's wrapped in foil and refrigerated) that I didn't have the heart to throw out. There was also cold chicken from the previous night. Quesadillas immediately came to mind. The only thing I was missing were flour tortillas and Monterey Jack cheese. Easy enough to find in the little convenience store across the way.

Now, quesadillas weren't something my Nanny Fanny ever made -- she stuck with her traditional cooking. Ketchup was as exotic as it got. My mom, Nana Ghita, brought a little more sophistication to the table, with soy sauce upping the ante. As children we thought that anything smacking of Chinese food was pretty special so my mom threw soy sauce into anything she could think of -- roast chicken, beef stew and sticky chicken wings (see future blog). We thought egg rolls and spareribs were exotic treats. Our children and grandchildren are so much more sophisticated and think nothing of requesting Pad Thai, sushi, dal, or quesadillas.

As a "modern" nonna and food writer, I was fortunate to have the opportunity to draw on cuisines both locally and from my travels. Home cooks have taught me a lot about their cultures and family fare. Quesadillas are the Mexican version of our pressed sandwiches. Rather then prepare them on a griddle it's simpler to fire up the oven and pop them in. Fill them with combinations that you might see on your dinner plate.

So the next time you're at the supermarket stock up on tortillas. If you aren't going to use them immediately refrigerate or freeze them for a quick meal. When you put wedges of crispy flour tortillas, warm chicken, tender sweet potato, and oozing melted cheese on the table, you won't just make your grandchildren happy, you might also make some Mexican grandmother proud. And, don't just save them for lunch or dinner -- with sauteed vegetables and cheese -- they make a fine breakfast as well.

CHICKEN AND SWEET POTATO QUESADILLAS

1 large baked sweet potato, skin removed

1/4 teaspoon dried oregano (optional)

Coarse salt and freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (don't use the pre-ground store bought variety)

8 small flour tortillas (about 6 to 7 inches in diameter)

1 double cooked chicken breast, skin and bones discarded, meat removed and shredded

8 ounces shredded Jack or cheddar cheese, or a combination (or more to taste)

Set the oven at 400 degrees. In a bowl, mash the sweet potato with oregano, salt, pepper, and freshly grated nutmeg. Place 4 tortillas on a rimmed baking sheet. If you like you can line the sheet with foil, shiny side down (I'm all for fewer pans to clean). Using a short flexible palate knife or rubber spatula, divide the mixture among the tortillas and spread evenly to about 1/2 inch to the edge. Cover with shredded chicken and cheese. If you like, season to taste with a little more oregano, salt, and pepper.

Cover each one with a second tortilla and bake in the oven for 15 to 20 minutes, or until the tortillas are crispy and the cheese melting and filling is hot. Remove from the oven. Transfer to a cutting board and slice each one into quarters or sixths. Serve at once.

Refrigerate any leftovers and warm them up for the next day.

FANCY FRESH ASPARAGUS ROLLUPS

My mother didn't entertain often because my father, a family physician, worked long, long hours (many night's he'd get home at 10pm after making night calls). But when she did she loved to prepare hors d'oeuvres. A favorite were her asparagus roll ups (we always fought over the leftovers) -- steamed fresh asparagus wrapped in bread with a layer of melted cheese in the middle. Really nothing more then a glorified grilled cheese sandwich done in the oven.

The trick to making them is to use the cheapest white (or whole wheat) sandwich bread you can find (the prepackaged commercial kind). Layla and I made them the other day (It's a project for a child as young as 3 - safe and they can manage a good part of the process). They split when we rolled them because we only had a high quality variety on hand. No matter - they tasted fine just not as pretty to look at.

Layla was mesmerized by the process :

BREAKING ENDS OFF ASPARAGUS

REMOVING CRUST - (save crusts for the birds - a fun outing for another day!!!)

FLATTENING BREAD WITH A ROLLING PIN

LINING BREAD WITH CHEESE

ROLLING UP ASPARAGUS

She had so much fun that she told me I was her "best friend" - a compliment most grandparents won't soon forget.

Like many children, Layla normally won't try asparagus but she ate these "grilled cheese sandwich rolls". A life lesson -- the thing that often matters is not what you say but "how" you say it.

In children's terms that means leaving out the word ASPARAGUS!!

FANCY FRESH ASPARAGUS ROLL UPS

I won't list proportions - figure at least one per guest. Judge your crowd. Those with hearty appetites might eat two. The following are a list of ingredients and the process. These can be prepared ahead of time, wrapped well and refrigerated. Bake just before your guests arrive.

Thick fresh asparagus spears, ends snapped and discarded

Fresh, fresh sandwich loaf (you should be able to squeeze it)

Thin slices American prepackaged cheese

Set the oven at 375 degrees. Have on hand a baking sheet.

Bring a large pot of water and salt (or insert a steaming tray into a pot with water to the level of the steamer) to a boil. Add the asparagus and cook until fork tender - about 5 minutes depending on the size of the asparagus. Drain in a colander and set aside to cool.

Place the bread on a cutting board and remove crusts (save them to feed the birds - another day's outing). With a rolling pin, flatten the bread by rolling until it's super thin - you don't want it to tear.

Place a slice of cheese on each piece of bread. Set the asparagus spear on the edge closest to you and roll up jelly roll style. If the bread starts to unroll you can put a tooth pick in the center so they stay closed. Transfer to a baking sheet.

Bake in the hot oven until golden and the cheese is melting, about 15 minutes. Keep a close eye so the toasts don't burn.

Remove from the oven and slice in half or quarters and serve warm.

"FRIEND'S" OVERNIGHT FRENCH TOAST

We recently spent the week in Park City, Utah with our grandchildren. Layla, who had just turned 3, went skiing for the first time. It's amazing how kids manage to make everything look so easy and seem to have no fear. When I asked her to show me how to ski she told me to put my hands on my knees, crouch down, and make a pizza with my feet. Yah, right!!! Obviously 3 is the perfect age to learn -- not the golden years when height and speed aren't exactly considered "fun". (Nothing is more humbling then to fall and have a 3 or 4 year old ask if they can help you get back on your skis).

Ski weekends are active and busy - especially mornings when everyone is trying to rush out the door to be first on the mountain. Avid skiers wait for "fresh powder", and spring time in Utah combines that with sunny skies and warm temperatures. Needless to say breakfast is always a rushed affair which means planning ahead.

"Overnight French toast" can be assembled a day ahead, refrigerated, and baked first thing in the morning. It's essentially a bread pudding - a mixture of eggs, milk, vanilla, cinnamon, and chunks of bread. Challah - a rich egg bread - is preferable but if you happen to have sandwich or French bread around that's fine. It's also a way to sneak whole wheat bread into the mix (as long as it's light and not an artisinal loaf which is too dense).

What's more it's a great activity for youngsters because they can tear up bread, beat eggs, and help to layer ingredients in a pan. At least, Layla thought so. When she wasn't skiing she followed me around everywhere I went. I couldn't boil water without her clinging to my side. She'd push a chair right next to me and say "I can do it" no matter what "IT" was. If she had a choice between watching her favorite video - Happy Feet- or cooking - she wanted to cook.

My grandmother and mother always saved stale bread. If they didn't feed it to the birds they used it to stuff chickens or turkeys, make crumbs, fruit buckles or puddings. Nothing was ever thrown out. They both had large families and waste was avoided at all costs. They also had to prepare meals ahead of time to accommodate numbers.

I learned to do that when I cooked for the faculty (although students quickly learned that if they "forgot their lunch" they would always be fed) at Boston's Roxbury Latin School (the oldest continuing school in North America - which the headmaster never let me forget). I'd even prepare muffin and cookie batter the day before and bake them off the next day. (It works for any batter). They actually taste better after sitting overnight.

It isn't necessary to have house guests or cook for an army of students/faculty to employ the same techniques. Cooking ahead (and refrigerating the dish until ready to use) is a great way to spend leisure time assembling a meal or to enjoy a project with grandchildren who love to cook!

FRIEND'S OVERNIGHT FRENCH TOAST

Obtaining this recipe was a little like playing "broken telephone" because it was passed down from one friend to another who originally got it from a mother who got it from a friend. Needless to say, the recipe got reinterpreted as it changed hands. But, that's what's so wonderful about sharing recipes, each person gets to tweak and put their own stamp on it. I got the recipe from Susan Markson, who got it from Ronni Baron, who got it from Margie Huggard, who got it from Beth Israel. So, I'm not sure who to attribute this recipe to but am very glad to have it. Each one of them is a grandmother who enjoys cooking with her grandchildren.

3/4 stick (6 tablespoons) unsalted butter

1/2 cup brown sugar

1 loaf Challah or French bread, sliced 1 inch thick (the crust can be left on or removed)

6 eggs, lightly beaten

1 1/2 cups 2% or whole milk

1 teaspoon vanilla

Pinch of salt

1/2 teaspoon cinnamon mixed with 1 teaspoon granulated sugar, for sprinkling (optional)

Maple syrup, for drizzling (optional)

Have on hand a 9 by 13-inch baking dish. Set the oven at 350 degrees.

Place the butter and brown sugar in the bottom of the pan. Transfer the pan to the hot oven for 1 to 2 minutes or until the butter melts. Watch closely so it doesn't burn. Remove from the oven and stir to mix.

Arrange the bread slices in a single layer in the prepared dish. Allow the pan to cool.

In a bowl, mix together the eggs, milk, vanilla, and salt. Pour the mixture over the bread. Using clean hands press the bread into the egg mixture so all the slices are moistened.

Mix the sugar and cinnamon together, if using. Sprinkle the mixture over the bread, if using. Cover with plastic wrap and refrigerate overnight.

Set the oven at 375 degrees. Remove the plastic wrap and bake the dish in the oven for 30 minutes or until it's puffy and golden.

Remove from the oven and serve at once. Pass the maple syrup around for drizzling.

GHITA RIVEN'S MEAT SAUCE

Weeknight dinners in the Riven household were always fairly predictable. My mother made the same things over and over. We knew what we were having the minute we walked through the door. The house was filled with aromas. If it was liver or fish we'd be crabby all evening. If it was spaghetti or sloppy Joe's (with meat sauce) our mood would escalate immediately.

My mom was famous for her meat sauce. A long simmered sauce that's so thick it can balance a wooden spoon in a vertical position. Eric, one of my brother's friends, was notorious for dropping in at dinnertime. He was able to sniff out the sauce bubbling away on a back burner -- his favorite.

Ghita was thin as a pin but she loved feeding everyone else. She enjoyed having our friends over especially those that appreciated home cooked meals. She was flattered when a guest swooned over her food.

On spaghetti nights, when Eric dropped by, she would immediately cook twice as much pasta - enough to sink an ocean liner. She always served guests first, so Eric got his portion right out of the gate. We used to giggle when we saw the mound of pasta she gave him - it had to weigh a pound. The most astonishing thing was that he licked his plate clean - and we didn't even need a crane to haul him out.

Ghita's sauce is fairly standard -- onions, carrots, ground beef, mushrooms, tomato sauce, whole or crushed tomatoes with their juice, and tomato paste -- except for one ingredient. It has chopped green pepper. She never bothered browning the meat because she felt it made no difference (in a long simmered sauce). As a practical cook, why take the extra step?

Her sauce is thick, tomatoey, and has a slight sweetness. It coats strands of spaghetti as if it's painted on. Every time I make her sauce I can almost feel her standing right by my side ready to stir the pot(she passed away this past summer). I'm secretly looking forward to the day when my grandchildren ask me to make meat sauce. Then I'll know that my mom's recipe will be passed down and not forgotten. And, neither will she.

GHITA RIVEN'S MEAT SAUCE

Use the sauce with any type of pasta or split a roll and make the kids Sloppy Joe's. Either way they'll be thrilled. My mother only used salt and pepper for seasoning her sauce but I like to add oregano, hot red pepper flakes. If you don't like mushrooms then just leave them out.

2 tablespoons olive oil

1 large Spanish onion, coarsely chopped

2 carrots, peeled and finely chopped

1 pound crimini or white mushrooms, thinly sliced (optional)

1 clove garlic, finely chopped

Kosher or coarse salt and freshly ground black pepper, to taste

1 large green pepper, cored, seeded, and finely chopped

1 teaspoon dried oregano (optional)

1 teaspoon granulated sugar

1/8th teaspoon crushed red pepper flakes (optional)

1 1/2 pounds ground beef (you could also use dark meat ground turkey as a substitute)

1 large can whole tomatoes, with their juice

1 large can crushed tomatoes

1 small can tomato sauce

3 tablespoons tomato paste

In a large heavy based saucepan, heat the oil. Add the onions and carrots and cook over medium heat for 10 minutes, stirring often, or until the vegetables begin to soften. Add the mushrooms (if using) and cook over medium high heat for 5 minutes, stirring often. Add the garlic, salt, freshly ground black pepper, and green pepper. Cook over medium heat for an additional 5 minutes, stirring often.

Stir in the oregano (if using), sugar, hot red pepper flakes (if using), whole tomatoes crushed by hand, crushed tomatoes, tomato sauce, and tomato paste, 2 cups water, and bring to a boil. Turn the heat to low/simmer and cook the sauce for 3 to 4 hours, stirring often, or until the sauce is very thick. If at any point the sauce dries out too much add more water.

Serve the sauce with any pasta or use as a filling for Sloppy Joe's. Garnish with freshly grated Parmesan cheese, if you like. The sauce freezes well.

CHEESY BROCCOLI GRATIN

Just got back from Barbados with it's sunny skies, turquoise seas, balmy temperatures, and cooling trade winds. Brings me back to childhood and summering in Old Orchard. We'd take the train from Montreal to Maine - on its own a special treat. I remember the luxuriousness of the dining car - being served by waiters with white gloves and eating with silverware and china. In a child's eyes an event to savor.

In Quebec we enjoyed mountains and lakes so our stay at the seashore was memorable. Every time I smell the ocean and salt air I think of those summers. I have a distinct memory of our antics. My sister was obedient while I was always getting in trouble. Why is it that second children are so full of piss and vinegar??? (I know it's true for my children).

One incident is distinct in my mind. My sister Linda and I had been playing and decided to check out the chicken coop. My mother had warned us not to go in there without an adults supervision. My sister was much more timid then I and so, as usual, I was the first one in. I thought she was right behind me but when I turned around I realized I was all alone. The next thing I knew the door had latched shut.

All I can recall are feathers flying and my sister running away leaving me frightened and clammy. My mother eventually rescued me but was none too happy about my antics. I was reprimanded and grounded while my sister was free to frolic by the shore.

In Barbados I lived on a diet of fried plantains, bread fruit chips, steamed fish, curried chicken and roti. Flavors that work in warm Caribbean weather. As soon as I got off the plane in Boston all I could think of was warming comfort food - Mac 'n Cheese (although Bajans make a stupendous macaroni pie), chicken pot pie, and meat loaf.

Exhausted from the flight and, even if I wasn't, the pantry was practically bare. I had a head of broccoli in the refrigerator that wasn't looking too shabby and a chunk of Parmesan cheese (and some mozzarella sticks I keep for the grandchildren). Decided to make a quick broccoli gratin - no bechemel sauce or fancy cheese - and serve it with buttered noodles or brown Jasmine rice.

A dish of steamed broccoli, grated cheese (with or without pulled string cheese depending on how cheesy you like it), cracker crumbs, and a couple of pats of butter. As I was preparing the dish I realized that my grandkids would love it. They aren't opposed to broccoli - although if they had their druthers they might not choose it - and enjoy the other ingredients. Plus they could also help prepare it.

I made a mental note to prepare it with them the next time we're together. They can cut the broccoli into florets with kitchen shears, crush the crackers in a plastic bag with a rolling pin, and sprinkle grated cheese and crumbs on top. A project for another day!!

CHEESY BROCCOLI GRATIN

SERVES 4

If you like your broccoli really cheesy then you can also add grated mozzarella. If the grandkids want to join in then hand them a few mozzarella sticks and have them pull it into strings like they do when they eat it. Break the strings into pieces with their hands or kitchen shears (depending on their age).

1 head broccoli

Kosher or coarse salt and freshly ground pepper, to taste

1/2 sleeve of Ritz crackers, whole wheat if you can find them (they have a nutty taste)

1 cup of freshly grated Parmesan Reggiano, some for baking and the rest to pass around

3 tablespoons butter, cut into little pieces

Buttered egg noodles or steamed brown Jasmine rice (or any rice that you have in the house)

Set the oven at 400 degrees. Have on hand a 10-inch baking dish or individual ramekins or small gratin dishes.

Cut the thick fibrous stalks off the broccoli ends. Discard or save for some other use. Using a knife or kitchen shears (if your grandchildren are helping), cut the broccoli into florets (try cutting them uniformly so they cook at the same time). Fill a large saucepan, fitted with a steamer insert, with water (only up to the level of the steamer). Add the broccoli, sprinkle with salt, cover the pan, and bring to a boil. Steam the florets until al dente, about 3 to 5 minutes. Don't overcook because you don't want them mushy.

Remove the broccoli from the pan and transfer to a 10-inch gratin dish or into individual small ramekins or oven proof dishes. Place the crackers in a sealed plastic bag and crush them with a rolling pin into fine crumbs. Add 1/2 cup of the cheese to the crumbs and shake to stir. Sprinkle the broccoli with the crumbs using as much or as little as you like. Dot with butter.

Bake in the oven for 15 to 20 minutes or until the crackers brown and the cheese turns golden. Remove from the oven and serve at once. Pass around the extra cheese for garnish.

NANA GHITA'S HONEY CHICKEN

We grew up on chicken - chicken soup, roast chicken, broiled chicken, chicken stew, sticky chicken-- and, our all time favorite - honey chicken. It's a classic Montreal recipe that was very popular in the '70's. Every household had their own version - using different types of honey, cuts of chicken, or varieties of crackers. My mother made it with a cut up broiler, clover honey, and Ritz crackers.

I've adapted the recipe so it's a bit leaner by using skinless, boneless breasts. The chicken has

a layer of cracker crumbs which turn golden and crispy in the oven. My mother brushed the chicken with oil before dipping it in the crumbs. I use an egg wash instead. Again, to lighten it up.

Honey chicken is terrific on the second day as well --warm or cold. For serving, drizzle a little extra honey on it or make a dipping sauce (mix honey with Dijon mustard, to taste). The recipe calls for split breasts, but if you're making it for children cut the poultry into strips, each about 3-inches wide. They'll look just like chicken tenders.

Because the apple doesn't fall very far from the tree, my children were raised on chicken. So much so that the joke in the carpool was "I wonder what kind of chicken we're having tonight........". As each child got in the car they'd ask that question. Now that my boys are grown and have their own kitchens I sometimes get S.O.S. cooking calls. Wouldn't you know it - nine times out of ten it's about a chicken recipe!

HONEY CHICKEN

SERVES 6

My son Peter insists that this recipe only works with Ritz cracker crumbs. He's tried it with others and it just doesn't taste the same. So heed the warning. If your grandchildren are helping let them crush the crumbs and drizzle the honey.

1 large egg, lightly beaten

1 to 2 tablespoons water

1 sleeve Ritz cracher crumbs, plain or whole wheat

1 teaspoon paprika

3/4 teaspoon garlic salt

Kosher or sea salt and freshly ground black pepper

6 split boneless, skinless chicken breasts

1/2 cup clover honey, plus extra for drizzling

Set the oven at 375 degrees. Have on hand a baking pan large enough to hold the chicken in one layer. If you like, line the pan with a double layer of aluminum foil, shiny side down. When you're done dispose of the foil and you don't have to wash the pan.

In a large flat bowl, beat the egg with the water. Place the crackers in a plastic zip lock bag. Seal the bag. Using a rolling pin, tap the crackers so they break into fine crumbs. There will be a few larger ones but that's ok. Transfer the crackers to a second large flat bowl. Add the crumbs. Mix in the paprika, garlic, salt, and pepper.

Using tongs or disposable gloves, lift the chicken into the egg wash and then into the cracker crumbs. Turn the chicken so it's well coated. Gently lift it into the baking dish. Some of the crumbs will be loose so make sure the pan is right next to the bowl. Proceed until all the chicken is coated. If there are any extra crumbs sprinkle them over the top.

Cover the pan with foil, shiny side down. Bake in the oven for 30 minutes. Remove the foil. Turn the heat to 350. Drizzle the chicken with honey and continue to bake, uncovered, for 20 minutes or until golden brown and the chicken is cooked through.

Remove from the oven and serve at once. Pass around extra honey, for drizzling, or prepare a honey/Dijon dipping sauce (mix 1/4 cup of honey with 1 tablespoon Dijon mustard).