Red wine Apple pie

1 cup red wine

1/4 cup granulated sugar

1 cinnamon stick

1 stick cinnamon

pinch salt

2-3 medium apples, sliced (better to use granny smith)

1 tbsp butter

1 rectangular pie crust (you can make your own or buy it already made)

1. Place wine, sugar, cinnamon and salt in a medium saucepan and bring to boil. Reduce heat to simmer and place apple slices in the liquid. Let simmer gently in the poaching liquid for 5 minutes. Remove apples from the liquid, place in a bowl and let cool. Cover and refrigerate until ready to assemble tart.

2. Preheat oven to 375 degrees Fahrenheit. Roll the crust out on lightly floured surface to 1/4 inch thickness. Top with the apples, coming just 2-3 inches from the edge. Twist the edges to create a little crust. Brush butter on the crust if you want to make it look nice.

3. Bake for 25 to 35 minutes, or until golden brown.

4. Cool completely before serving. Serve with vanilla ice cream, or whipped cream and extra poached apples, drizzle the poaching syrup over the top.

Italian meat loaf


  • 1 small onion, cut into 1-inch pieces
  • carrot, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • garlic cloves
  • 2 tablespoons olive oil
  • 2 large eggs
  • ¼ cup finely chopped fresh basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tbsp balsamic vinegar
  • 2 pounds minced beef mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork)
  • ⅔ cup  bread crumbs
  • ¾ cup grated Parmigiano-Reggiano
  • 1 cup grated mozzarella
  • ¾ cup marinara sauce, plus more for serving

  • Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  • Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)

    In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and balsamic vinegar.
  • Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.
  • Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.
  • Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
  • Bake for 65 for 70 minutes. Let the meatloaf rest for about 10 minutes inside the oven. Add mozzarella and oregano on top while is resting. Scrape any fat away from the edges of the meatloaf , then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.

    Serve with fresh basil as a decoration.

Mac and cheese with pumpkin, bacon and walnuts

1 pound of pasta (macaroni, shells, or any short pasta)
4 tbsp of butter
1/4 cup of flour
1 cup of milk
1 cup of heavy cream
Black pepper
2 cups of cooked and mashed butternut squash
8 oz of sharp cheddar cheese
6 slices of cooked and crispy bacon
1/4 cup of walnuts
1/4 cup of bread crumbs
1 garlic clove, thinly sliced
1 tbsp of fresh chopped rosemary or sage
Extra cheese to grate (optional)
Four amaretti cookies (optional)

1.To create the roux, melt the butter and cook the flour until it turns a light yellowish color and smells nutty.

2. Combine the warm milk and stir until it thickens, then add the cream, squash, cheddar, black pepper, and herbs. Taste the sauce and add salt if needed.

3. Boil the pasta and combine it with the sauce in a large baking dish.

4. In a frying pan, sauté the garlic with walnuts and bread crumbs in olive oil or butter.

5. Spread this mixture on top of the pasta and bake it for about 40 minutes.