Filippo’s Tiramisu
Today’s my Daughter-In-Law Ann’s birthday. Happy Birthday Ann! Her husband’s (Ian) birthday is later this month and since this is a virtual birthday cake (They live states away.) I’m hoping they’ll share. Filippo is a friend of theirs. They met him while in the University of Illinois graduate school; or was it the graduate students Catholic group? Filippo and his bride have since moved away but Ann & Ian, both great cooks, have filed this recipe among their most favorites. Thank you for sharing. And thank you Filippo!
This is the second of two tiramisu recipes I’ve posted. Both recipes are from Italy. Here’s the first. They’re amazing yet different. Today I seem to gravitate to this recipe a bit more. I’m not sure if it’s the Bailey’s Chocolate Cherry or the creamy coffee taste. I have to admit I was a little too generous with the coffee & milk and didn’t refrigerate long enough before sampling … Not giving the ladyfingers enough time to absorb the liquids.
PS After a few hours in the refrig the dessert had the prefect texture. And it just got better the next day.
Shirred (Baked) eggs are easy, fast and a delicious way to cook eggs for one or many. Adding a little individual touch makes it extra special. Add lox, Italian sausage, breakfast sausage, bacon, or chorizo. I added linguica … no da. Oops! Make it vegetarian with bits of bell pepper, spinach, basil, onion (green or otherwise), squash…. But all this said shirred eggs can do it alone. Give it a try!
Short Rib Stew or layered over rice! 
It was a big deal and even a bigger job … making ice cream with a crank style maker when I was a kid. Mom would put together the specifically purchased ingredients while Dad drove off to the ice house for a burlap bag of chunked ice. And hopefully one of them remembered the rock salt. Dad was the only one with the strength to turn the ol’ rusty crank and even he had a time. It seemed like hours but I’m sure more like 30 minutes of constant churning before Dad would declare it was done. I miss those days but I can make ice cream so much easier. I use a 
Love this dessert. Absolutely perfect for the Fourth! The rich crust is amazingly simple with only three ingredients. The flavorful Lemon Curd is refreshingly tart. And the Chantilly Cream is just what’s needed to tame a bit of the tartness. The blueberries with just a hint of nutmeg are juicy delicious. Red-White-Blue … Happy Fourth of July!
Motivated by the Brookster. Didn’t even know about The Brookster or Baked until my recent trip to Tribeca. The cookie was amazing. Thought about recreating it, two of my favorite cookies baked together. Weeks went by and I hadn’t made any cookies at all … unusual since I love homemade cookies right from the oven. I began feeling cookie deprived, craving my favorites. Why not bake my three favorites together. Know it will work! And here it is, a three layer cookie bar!
It’s been a busy month and while food is always a priority I haven’t been cooking much. For the past month I’ve been flipping a house … you’re becoming a regular Leona Helmsley, says a friend. Ha! So not. I’ve been doing a lot of the cleaning and detail work myself. AND I just got back from my first trip to New York City … My youngest son playing Carnegie Hall. Check out his site, 
And guess what we found under this carpet! Yes, beautifully finished wood floors and more, 
