The past month has been crazy. The kitchen project is not complete, but thankfully cooking demonstrations and my pregnant sister-in-law have been able to keep my mind off the mess. I had the pleasure of cooking for the Pembroke Women’s Cooking Club this past week and I just adore these ladies.

They get together once a month to expand their culinary horizons and socialize all at the same time. I provide them with a menu and shopping list for the evening and they take care of all the rest. I then show up and make the recipes demo-style in one of their homes, and we learn, drink fabulous wine and eat.

This past Friday night I taught the ladies how to make quiche, Focaccia Bread, and Phyllo Berry Turnovers. They are easy, yet sophisticated recipes and they all loved it. Two of the recipes are below and you are sure to love them. The only recipe I have to hold out on is the quiche ...it’s my signature recipe for catering.

My sister-in-law Michelle is also due any day now with her third daughter. I have been busy making meals to freeze for when number she comes along and they barely have time to eat, let alone cook for their growing family. I remember being pregnant and after the baby came, all I wanted was a home cooked meal without all the work. My mom would send me over all the classics, and neighbors were so sweet to send meals as well. It is such a treat not to have to cook after the baby comes. When I asked my brother and his wife what I could do to make life easier for them when their daughter arrives, they both just begged for food. I immediately hit the stores and bought a ton of single size freezer safe containers and cooked away.

They have four nights of meatballs and sauce with penne, Southwestern grilled chicken with creamy salsa noodles, breaded chicken cutlets with wild rice and plenty of frozen muffins, pancakes and french toast. They will be in heaven and I hope it gives them a few more hours sleep. Since cooking for them, the inquiries have been rolling in from other pregnant moms begging for the same service.

So I’ve been spending my time fielding calls from moms, hubbies and in-laws wanting to make life easier for the special pregnant women in their lives and I have been happy to oblige. It has kept my mind off the unfinished kitchen project and has broken in my new stove beyond words. I can only hope for the same if my wonderful husband and I decide to add a new addition to our unfinished addition...

Email: slocketti@comcast.net

7 sheets phyllo dough at room temp.

1 pak. fresh raspberries or blackberries

1 TB sugar

1 tsp cornstarch mixed/w 1 tsp cold water

Melted Butter or Pam Cooking Spray

Pastry Brush & Parchment Paper

Additional sugar for sprinkling

Preheat oven to 400 degrees. Line a standard cookie sheet with parchment paper.

In a small bowl, combine cornstarch and water and mix until milky. Add the fresh berries and sugar, and lightly toss to combine.

Meanwhile, working quickly place a sheet of phyllo horizontally on a flat surface. Brush with melted butter or coat with cooking spray. Place another sheet of phyllo on top and repeat the process using all sheets of phyllo.

Using a pizza wheel, cut into four strips. Place 1/4 of the berry mixture on the bottom of one strip and turn and fold until it resembles a sealed triangle. Repeat until all four are done and place on lined cookie sheet. Brush with melted butter or cooking spray and sprinkle with additional sugar.

Bake 20-25 minutes until golden brown and flaky. Allow to cook before eating. They’ll be hot!

Recipe courtesy Susannah Locketti
Email: slocketti@comcast.net

To your automatic bread machine, add 3 cups bread flour, ½ teaspoon kosher salt, ½ tsp sugar, 2 1/4 tsp active dry yeast, 1 cup plus 2 Tb water, 1 Tb flavored olive oil and 1 tsp dried or fresh Italian herbs. Set on dough setting.

When done, remove the dough and punch it down. Allow the dough to sit for 5 minutes and then hand shape by sprinkling hands with flour. Using fingertips, spread into a 13X9X1 greased baking dish or in one 10" round non-stick greased cake pan. Cover with kitchen cloth or loosely cover with plastic wrap. Allow to rest until doubled in size (roughly 30-45 minutes).

Preheat oven to 400 degrees. Using your fingertips, make light indentations on the top of the dough. Drizzle or brush with olive oil, season with herbs and add your favorite toppings such as olives, onions or spare veggies. Bake on lower rack for 30-35 minutes until golden brown.

Cut and serve with your favorite dipping oil or as an alternative to garlic bread.