Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Breaking Bread ….. hippity hoppity… Easter’s on it’s way! With it~ the magical awakening of nature , a new fresh season of renewal~ springtime. This Easter bake these festive breads for family and friends~ delighting and inspiring while creating a wonderful long enjoyed tradition of mine. I have lovingly made these festive breads at Easter for almost 30 years now. A day of labor~ a gift of love~ “  the giving and the breaking of bread is LIFE! ”
    Once upon a time..I would spend the day with my little boys, coloring eggs, mixing the dough, wrapping the breads up in cellophane and tying up with colorful ribbons. In prearation for the dinner we would then place a bread loaf at each placesetting on the table. This would set the scene for the Easter bunny’s arrival and the special feelings of giving. Afterwards we set out in the car to make deliveries to loved ones with our decorated gifts for them to share and enjoy their family celebrations. The making, giving and sharing was the real blessing… that all begins in the kitchen and ends with appreciation and  giving thanks.  Bread ~ it gives nourishment to the body and soul.  May this Easter bring you renewal in the heart along with much joy Easter is a promise God renews to us each Spring! Happy Easter!  MAKE and break some bread.  Denise xo 
Easter Bread
1 cup sugar
3 teaspoons baking powder
6 cups all- purpose flour
5 eggs, lightly beaten
¼ lb salted butter, melted
1 cup milk
1 teaspoon vanilla extract 
6 or 12  raw, colored eggs
1 or 2 egg whites beaten for wash
non- pareils

1. In a large bowl, combine sugar, baking powder, and flour
2. make a well in the center of the dry ingredients
3. stir together eggs, melted butter
4. add milk, flavoring and work mixture into a dough
5. roll dough into a long log, cut into 6 equal portions using 1 portion at a time, roll into long rope and criss cross over each other, placing 1 or 2 eggs into loop form of dough.
6. brush breads with beaten egg wash and sprinkle with non-pareils
7. place on parchment lined baking sheet
8. bake at 350 for 25-30 minutes or until bread is golden, makes 6 breads

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

by Denise Gianatasio

Here is a classic French favorite that is sure to delight your family and guests. I find this recipe really easy to prepare, pretty to look at and delicious tasting. Cordon Bleu got its name from French culinary tradition. It is translated to mean “blue ribbon,” which is a most honorable, winning award given to a food dish or a talented chef in France. Using pounded chicken breasts and rolling them up with ham and Swiss cheese inside make’s this an elegant entrée… Simple to prepare and looks like you fussed all day! So invite some company and delight them with this warm dish and help them pass straight through and beyond the cold winter blues… Au revoir l’hiver! ( good~bye winter)

To serve 5-6

6 pounded boneless chicken 
    breasts (1/3 inch thick)
12 slices of Boar’s Head ham 
    (can use low sodium)
12 slices of Swiss cheese
3 eggs beaten well
1/3 cup extra virgin olive oil
2 tbsp fresh chopped parsley
1/4 tsp fresh ground pepper
1/4 tsp sea salt
 1 cup seasoned panko breadcrumbs
1/3 cup seasoned Italian flavored 
    breadcrumbs
1/3 cup grated Locatelli cheese 
1/4-cup water
Toothpicks (if necessary for 
    securing ends)

In shallow dish place breadcrumbs, salt, pepper, parsley and mix together. In a separate shallow dish beat eggs, add oil and water. On flat surface place chicken cutlet out, layer with ham and Swiss cheese. Roll from one end to the other, securing tightly as you roll.  Carefully place separately onto dish.  One at a time, holding secure, roll into egg mixture and carefully into breadcrumb mixture. Place rolls into large black iron skillet or a baking sheet and bake for 30-40 minutes in 350-degree oven. Check for doneness at 25 minutes to ensure not overcooking as chicken continues to cook when removed from oven. You want the chicken to be moist~ not overcooked. I have tried many variations with this recipe. ie.: crushed pistachios into breadcrumb mixture, spinach inside with ham and cheese, hollandaise sauce or chicken gravy with fresh sautéed mushrooms for topping. Serving suggestions: rice pilaf, mushroom risotto, crisp green salad and a glass of dry white wine!    xo ~ Bon appetite.  Denise

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Happy St. Patrick’s Day! Yes, this 1st generation Italian American is Irish one day a year… March 17th. Although St Patrick died in the 5th century, he has been celebrated in Ireland for more than 1,000 years. It all takes place during the season of Lent, and Fat Tuesday was the start of it all. For the day, Christians had the meat prohibition lifted and everyone could enjoy meat, drinking, dancing, and feasting on the traditional Irish bacon, potatoes and cabbage. Here in the US, we take great pleasure in the day, wearing green clothing, wearing shamrock everything, attending parades, and cooking our once a year corned beef.
    
When choosing your corn beef I like the flat (less fat) not pointed cut of brisket, buy the largest one you can find or make 2, they shrink during cooking. This also makes great leftover sandwiches on rye bread. Make sure it has the packet of seasoning enclosed, trim any fat that you can, rinse, and place in large stock pot with a little olive oil and sear for 3 minutes on each side, add onion and sauté until soft, cover brisket with 1 can of Guinness beer and some water to cover, add spices, parsley, bring to a boil, reduce heat and cover. Cook for approx 2 1/2 hrs, add carrots and potatoes and cook until vegetables are soft, 30 min, then add cabbage cut into wedges and cook for 30 minutes more. Take the brisket out of the liquid and smear top with Dijon mustard, sprinkle brown sugar, a little bread crumbs and lots of fresh pepper, sizzle top under broiler, let the meat cool a bit (easier to slice when cool) and slice on diagonal across the grain, surround with potatoes, carrots and cabbage and add some ladled broth. You can also boil carrots and potatoes separately and mash with butter and parsley.  I buy my Irish soda bread at Northport’s Copenhagen bakery, its the best! Let everyone serve themselves as you proudly sit back watching your family delight in your preparation, relax, and sip your Beer!  “ Top of the Morning and the rest of the day to you and yours!”  “ Let us smile each chance we get” 
Happy St. Patrick’s Day!

     Denise is, Dishin out some Irish Luck to you!  Note this quote!  “ the discovery of a new dish does more for the happiness of the human race than the discovery of a star” 
–  Jean Anthelme Brillat -Savarin

Ingredients:
    6 lb or more Corned Beef… 
          and fresh Irish soda Bread
    Seasoning packet (can add more pepper
          corns, 2 dried bay leaves, mustard seeds)
    Large fresh head of green cabbage
          (buy a tight heavy one that doesn’t 
          smell very bitter)
    14 large fresh carrots peeled and whole 
          if desired
    12-14 Yukon gold potatoes peeled and 
          quartered
    Fresh chopped parsley about ¾ cup
    Olive oil (about ½ cup for sautéing 
          corn beef)
    1 large Vidalia onion diced
    Dijon mustard ½ cup (grey poupon)
    ½ cup or so brown sugar
    1 Guinness beer for the cooking
    1 6 pack for drinking with meal
    Butter for carrots and potatoes
        Salt and fresh ground pepper to taste

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Looks like the snow did find us after all here on Long Island.  As always a snowy day keeps me busy cooking up something….devotion in motion!  I’d have to look in my fridge and use some creativity with what I had in stock. I found that ~ I had leeks, potatoes and my thoughts went warm and soupy.  Leeks are wonderful with potatoes as they have a mild buttery flavor. When it comes to comfort foods…potato leek soup is up there with Mac n Cheese ~ perfect for a chilly winter evening… by the way ~we are in full blown “ soup season!”  A  warm crackling fire, a few friends for company, soothing music and a warm tasty soup! This all created a truly nice cozy Saturday night. A glass of wine, a salad and crispy bread~ umm!  enjoy the season.  
xo Denise

12 yukon gold potatoes peeled and
    washed (cut into cubes)
3 large leeks (remove outer leaves and
    slice thin)
1 large vidalia onion 
1 fresh fennel bulb (reserve some 
    fronds for garnish)
2 small cans of chicken broth
1 T butter
¼ cup extra virgin olive oil
sea salt
 ½ t white pepper or fresh black pepper
4-5 slices of cooked bacon
½ t of herbs de provence
½ t ground nutmeg
¼ cup~ ½ cup ½ and ½  
    (as desired for creaminess)
 crispy croutons (for garnish)

     Put potatoes and chopped fennel into a pot of boiling water, boil until soft, drain. Wash well the sliced leeks, as they can be dirty in the center.  In a large pot add diced onion, bacon, and sliced leeks with olive oil and butter. Sauté until bacon is cooked and onion and leeks are very soft. All spices and seasonings. Add broth and potatoes and fennel. Cook for 3 minutes and cool. In batches blend until creamy, put into pot, taste for seasoning and add ½ and ½ for desired creaminess. Serve hot. 

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

“Whatta’  braciole !” A classic Sicilian  favorite.  Some may argue that this delicious dish might be a traditional Neapolitan recipe? Either way this tender meat roll  is stuffed , bursting with a flavorful center filled with a tasty breadcrumb stuffing and hardboiled eggs ~ and always proves to be a real winner with all! Nothing says  love… like good food!  This was one of my Mother’s specialties and for that it is very near and dear to my heart. The egg stays completely in tack even though it simmers for a while. When the braciole is sliced, the egg really looks great~ front and center of this delicious dish. You can serve on top of polenta, orzo’s, or just as is ….of course with a  full bodied glass of red wine. You can prepare ahead of time and refrigerate until ready to heat and serve. The flavors just become more enhanced! Food really does makes memories…every bite takes you~ home! Guaranteed to bring out the love in all those lucky enough to share this delicious meal with you!   Bring your love to life and onto a  real …roll!   “Happy Valentines Day!” 

 Serves 4
1-½ lbs of beef top round or flank steak 6 slices
      (ask butcher to pound thin and tenderize with mallet)
Toothpicks or butchers twine for securing rolls
Salt and fresh ground pepper to taste
6 hardboiled eggs (peeled and cooled) 1 for each roll
½ cup olive oil (plus more for sautéing rolls)
2 stalks celery diced (include leaves)
1 carrot diced
1 Vidalia onion
1 garlic clove minced 
¼ cup finely chopped leeks
10 slices Boars’ Head thin sliced Italian salami 
   (deli dept)
½ cup pignoli nuts (more or less as desired)
¼ cup fresh fennel and fronds
Small handful of raisins (Sicilian touch)
6 large oval cherry tomatoes diced small
4 –5 large mushrooms diced
¾ cup fresh chopped parsley ½ cup fresh chopped basil
¾ cup seasoned Italian bread crumbs 
    (toasted with 1 T of butter till light golden)
½ cup or more to taste of grated cheese
Pinch of red pepper 
½ cup beef broth
Splash of red wine
1 bag of tender petite frozen peas
Extra sliced mushrooms for sauce 

In a frying pan sauté onion leeks in olive oil until soft and golden, add diced salami for a minute. Add garlic and tomatoes for 3 minutes.  Remove. Now add butter to pan and toast breadcrumbs and pignoli nuts to toast~ (watch flame ~stir constantly) Add that to onion mixture in bowl. Sautee in pan celery, carrots, fennel, after 5 minutes or when vegetables are soft~add raisins, all fresh herbs and spices, stir and add ½ cup of beef broth. Cook 2 more minutes. Add to mixture in bowl, add grated cheese and mix all ingredients to make stuffing. Taste for salt and pepper. Lay out in front of you horizontally and divide mixture evenly among rolls, spreading thin layer from top to bottom. Place egg close to your end and the slowly begin rolling up wards~ pushing and tucking the stuffing back into roll if you can. Use tooth picks at ends if needed or twine to secure. Next brown all the rolls in a large frying pan with a little more oil on high flame until browned on all sides. Be careful not to break rolls while turning. Keep watch on heat so as not to burn. This takes about 20 minutes. Now add more beef broth and splash of red wine to just cover bracoiles and simmer on low for 40 minutes.  (Can add more sliced mushrooms to broth~ I do. Now add 1 bag of frozen petite peas and cook for 5 more minutes. Remove rolls from broth and cool in refrigerator (helps to slice meat into ¾ “ using sharp knife. Place on serving platter, spoon with broth sauce and peas, warm up to serve.  Kisses and Hugs are on the way! Xo Denise

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

It’s Birthday time for both my boys… and once again they are requesting their favorite birthday meal~ Meat filled tortellini with… Mom’s delicious combination sauce ~ A blending of both an Alfredo sauce and a carbonara sauce with green peas for a combo Birthday celebration. A creamy, cheesy mouth watering recipe~fit for….my beautiful SONS!
    My Christmas boys! Blessed with them~both born at Christmastime.  It takes special planning to work through the holidays and schedules for these birthday celebrations.. sometimes earlier…sometimes later…but never forgotten.
     Acccording to Italian history~ Alfredo di Lello a restaurant owner in Rome invented the classic butter and cream sauce in 1914 for his then pregnant wife who had lost her appetite during pregnancy (hmm…never happened to me?)  Alfredo boiled up some egg noodles and whipped up cheese, cream, and butter which they say~ delighted his wife. I make this sauce with variations similar to that of carbonara. (Carbon~ meaning~ black pepper) fresh chopped parsley, bacon bits, or diced ham or pancetta. Add a bag of petite tender frozen peas. I say, “ This delights my boys.” The butter, cream and grated cheese melts, thickens and emulsifies the liquid to form a smooth decadent sauce. You may use any pasta you desire but my guys love this with tortellini.   I hope you too enjoy my variation on the combo of these two sauces. Be creative, try sliced mushrooms, pancetta or eggs~ if you will. Embellish with a fresh green salad, some crusty bread and a glass of white wine. Then toast with me….Happy! Happy! Birthday!!!  To both of my fantastic Sons    I Love you!   Mom xo

3 lbs of meat filled tortellini 
   (can use cheese filled)
1 qt heavy cream
1 ½ cups grated pecorino romano cheese
¾ cup butter
¼ cup extra virgin olive oil
1 vidalia onion diced fine
¾ lb of ham diced into tiny cubes
8 strips cooked bacon~ cut into pieces
¼ cup finely chopped parsley
½ t ground nutmeg
Lots of fresh ground pepper
Salt if needed
½ to 1 bag of frozen petite green peas
Extra grated cheese for garnish

Boil tortellini in salted boiling water for a bit less than package directions, leaving them slightly aldente. In a saucepan sauté onion in olive oil until soft and golden. Add butter, lower heat and melt, add diced ham and or cooked bacon pieces. Add cream slowly, whisking slightly, add grated cheese and continue to mix. Add fresh herbs and spices. Add peas and cook for 5 for minutes. Be careful not to bring sauce to a boil. Now mix together with tortellini and serve hot.

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Here it is the “real deal” … old fashioned, homemade, creamy dip piled into a carved out fresh sour dough bread bowl~ really scrumptious! Serve this dip with your favorite potato chips, crackers or fresh vegetables.  Watch the crowd linger long around this dip ~ until it disappears! A word of…  Caution… this dip has been known to tempt ~ family and friends to …. “double dip!”

4 large Vidalia onions (sliced thin into 
   1/8 " rounds) I use my food processor 
   with slicing blade.
1 large round bakery sourdough bread 
¼ cup (plus) if needed of extra virgin 
   olive oil
2 ½ T of butter
½ t of ground cayenne pepper 
   (more if desired~ taste)
8 ozs of cream cheese 
16 oz of sour cream 
¾ cup of good mayonnaise
1 ½ t of kosher salt
1 t of fresh ground 
   black pepper

    Sautee sliced onions in large frying pan with oil and butter until soft, golden and caramelized.  Keep a watchful eye on this process stirring often. Start out with med heat for 10 minutes and then lower heat, add spices and continue sauté for approx an 
additional 20 more minutes. Let onions cool completely when done.
    Beat in a large bowl with electric mixer the softened cream cheese, mayo, and sour cream until creamy smooth and free of lumps. Now fold in your caramelized onions until mixed through. Taste for seasonings.  Cut top off of round sough dough bread carefully and rip out inner bread until deep enough to hold dip, and then fill with the prepared dip.         Serve at room temperature. Surround with chips and watch it scooped up to the very last scrape! Leftover dip is delicious as a topping to baked potatoes. (that’s if there’s leftover?)