MASCARPONE AND RASPBERRY ICE CREAM

When raspberries are in season, why not make ice cream with mascarpone cheese? If you love raspberries, you will love this ice cream.

4 large egg yolks
½ cup granulated sugar

½ cup mascarpone cheese

1 t pure vanilla extract

1 ½ cups heavy cream or half-and-half

1 cup chopped fresh raspberries

Whisk together the egg yolks and sugar in a heat-proof bowl. Set over a saucepan of simmering water and whisk for about 5 minutes.

Place bowl in a sink with some cold water. 

Whisk for another 2 minutes to cool the mixture down.

Stir in the vanilla, cream or half-and-half, and the raspberries.

Pour into an ice cream maker and freeze according to manufacturer's directions.

Spoon into a covered container and place in your freezer for at least 2 hours before serving.

Serves 6

CHICKEN VESUVIO

This is my version of the traditional Chicago Italian-American dish. Everyone loves a one-pot meal or in this case, a one-baking pan meal. I cooked this in a large roasting pan even though I only had 3 very large chicken breasts. It is important to have the chicken and potatoes in one layer, to ensure even browning. After baking, I transferred the dinner to a prettier baking pan suitable for the table and for my photo.

4 bone-in, skin-on chicken breasts or whole chicken legs

1 T balsamic vinegar

4 large potatoes, peeled and cut into wedges

4 lemons

3 cloves garlic, minced

3 T extra-light olive oil or avocado oil

1 T freeze-dried oregano or 3 T fresh oregano leaves

½ cup Sicilian or Spanish olives, cut in half

¼ cup capers, drained

Sea salt and freshly ground black pepper

Preheat oven to 425 degrees F.

Place the chicken in a large baking pan.

Brush balsamic vinegar over the chicken.

Add the potatoes to the pan and scatter on the olives and capers.

Squeeze the juice from three lemons into a small bowl.

Add the garlic, olive oil, and oregano.

Season to taste with salt and pepper and stir to combine.

Pour evenly over the chicken and potatoes.

Bake for 30 minutes.

Remove from oven and baste with pan juices.

Return to oven and continue to bake another 30 minutes, until chicken is brown and potatoes are golden and tender.

Transfer chicken and potatoes to a platter, pretty baking pan, or individual plates.

Slice the 4^th lemon into thin slices and tuck in between potatoes and chicken.

Pour pan juices over and serve with a green vegetable or salad.

Serves 4