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Honeymoon Ravioli

Easy Italian Pulled Pork

Learn to Make Fresh Pasta (with a video!)

Nutella Bread for Dessert or for Breakfast!


Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello


These Aren't Pasta Noodles - They're Zucchini Noodles!

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

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Lemon Cake from Capri

Make Healthy Homemade Apple Chips

Butternut Squash Soup

 Thanks, Mom!


Speedy Mini Lasagna Stacks


Winter Caprese Salad

Learn How to Make Artisan Bread with no Kneading for Pennies


Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract


Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso


Winter Cooking Classes Scheduled!

If you live in the Mid-Michigan area, I am announcing two cooking classes for Winter:  one Pizza Making class and one Pasta Making class.  They sell out fast, so e-mail me  - elainemccardel{at}mac{dot}com  -  to reserve your spot!

Pizza Making Class 

Sunday,February 28th, 2016
1-4 p.m.

Come join the fun and learn how to make homemade pizza! You will learn how to make easy homemade pizza dough, the best flour to use and the secrets to making terrific Neapolitan style pizza.  We will also make six different kinds of pizzas, which we will enjoy that afternoon.  You will also make your own homemade dough and take it home! 

Space is limited.    $75 per person


Pasta Making Class

Sunday, March 13th, 2016
1-4 p.m.

You will learn how to make fresh fettuccine, spaghetti, lasagna noodles and filled ravioli.  You will also learn how to make flavored and different colored pastas. We will create two pasta dishes and eat them and you will also get to take home the fresh pasta that you make. 

Space is limited.    $75 per person


Lemon Goat Cheese Cake

I was saddened last week to hear about the death of Gina DePalma at the age of 49.  She was the highly acclaimed pastry chef at Babbo and the recipient of numerous awards for her work.  I had written about her before in this post about making her Mosaic Biscotti (which includes a video of her).  Mario Batali called her "the mother soul of the entire kitchen" at Babbo.  

I would like to share with you Gina's recipe for Lemon Goat Cheese Cake that was served at Babbo.  Goat cheese has such a delicious tang and it's great in this cake. The cake is light and airy, unlike a cheesecake.  It has such a light texture because you separate the eggs and whip the whites into a meringue, which you then fold into the egg yolk batter.  The results are almost souffle-like. 

After the cake has cooled, a delicious lemon syrup is poured over the top and sinks down into the cake and adds even more lemony goodness.

Lemon Goat Cheese Cake

for a printable recipe, click here

note: the recipe calls for an 8" springform pan, but fear not if you don't have one - you can bake it in a 9" pan, also.  The baking time, really, is determined when the cake has set and is not jiggly in the middle, so just watch it to determine when it is done. 

1¼ cups plus 2 Tablespoons sugar, plus more for the pan
6 eggs, separated
1½ pounds fresh plain goat cheese
2 Tablespoons light rum
3 Tablespoons all purpose unbleached flour
Grated zest of 2 lemons
1 Tablespoon plus ¼ cup fresh lemon juice
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
2 pints fresh raspberries

Preheat the oven to 325° F. Spray an 8-inch springform pan with nonstick cooking spray and sprinkle the bottom and sides with sugar, shaking out the excess.  Wrap a piece of heavy duty foil around the bottom of the pan.

In the bowl of an electric mixer, beat the egg yolks and 1 cup of the sugar until the yolks are very pale. Slowly beat in the goat cheese, 1 cup at a time.  Add the rum, flour, lemon zest, 1 tablespoon of the lemon juice, the vanilla and salt and beat until creamy. 

In another bowl, whisk the egg whites with a a pinch of salt until foamy.  Slowly add 2 tablespoons of the sugar and continue whisking until you have a soft peaked meringue.  Working in two batches, gently fold the whites into the cheese mixture.

Pour the batter into the prepared pan. Place the pan in a baking dish large enough to contain it comfortably. Pour enough hot water into the baking dish to reach approximately 1 inch up the sides of the pan. Cover the entire baking dish with aluminum foil and carefully place it on the middle rack of the oven. 

Bake for 35 to 40 minutes, or until the cake begins to rise slightly and is somewhat set in the middle (note: this took much longer for me - I baked the cake an extra 20 minutes before removing the foil because it was not nearly set enough).  Remove the foil and bake for an additional 10 minutes or more until the cake is completely set. Remove the cake from the oven and allow it to cool in the baking pan for several minutes. When the cake has cooled slightly, remove the pan from the baking dish (not the springform pan). Refrigerate the cake until completely chilled.

Meanwhile, combine the remaining ¼ cup of lemon juice and ¼ cup of sugar in a small saucepan and bring to a boil.  Boil rapidly for 1 minutes, or until the mixture thickens slightly. Remove from the heat and set aside to cool.

Remove the sides of the springform pan, then spoon the lemon syrup over the cake to glaze. Cut into wedges and serve with the berries. 


Poinsettia Cocktail

A little holiday cocktail for you!  This involves bubbly Prosecco, frozen cranberries and a little hint of orange. It's easy and festive and pretty.


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