Recipes from Sizzle & Swing: Jazzin' Up Food

SPINACH PIE

16-ounce package chopped, frozen spinach, thawed and well-drained

Two 15-ounce containers ricotta cheese

5 whole eggs, beaten

4 ounces roasted organic tomatoes, drained and chopped

2 tablespoons Sizzle & Swing Tangerine & Dill Seasoning (or 1 1/2 teaspoons dill, 1/2 teaspoon orange peel)

1 tablespoon chopped chives

1/2 teaspoon nutmeg

8 ounces small heirloom tomatoes, halved

6 ounces feta cheese, crumbled roughly

Freshly ground black pepper

1 teaspoon salt

Preheat oven to 325 degrees. Squeeze any remaining liquid from spinach and combine with ricotta, eggs, half of the roasted tomatoes, Sizzle & Swing Seasoning, chives, nutmeg and salt and pepper.

Gently fold until well-combined and spoon into a greased, 12-cup, ovenproof baking dish. Top with remaining roasted tomatoes, then sprinkle with feta. Place the halved heirloom tomatoes on top, cut side up.

Bake for about an hour; pie will be lightly browned and set. Let rest 15 minutes before serving. Serve warm or at room temperature. Serves four.

Note: The feta chunks will not melt completely, which adds a nice texture.

STEAK FRITES

MAITRE D' BUTTER

4 tablespoons sweet butter

1/2 teaspoon chopped shallots

1 tablespoon Sizzle & Swing Tuscan Seasoning (or equal parts thyme, sage and chopped garlic)

1 tablespoon lemon juice

Three turns of a pepper mill

1/2 teaspoon salt, or to taste

Melt butter in a small saucepan and add remaining ingredients. Simmer gently for about five minutes. Remove from heat and chill in small ramekins until firm but not rock hard. The butter needs to be soft enough to scoop out of the ramekin.

POMMES FRITES

3 to 4 large russet potatoes

1 quart peanut or canola oil

Salt

Clean potatoes well and peel if desired. I usually leave about half the skin intact and remove the rest with a carrot peeler. Cut the potatoes into slices, about 3/8-inch thick.

Rinse pieces thoroughly in cold water to wash off surface starch, then soak for one hour. This will produce a crispier potato. Dry well with paper towels before frying.

In a Fry Daddy Fryer or medium cast-iron skillet, heat the oil to 330 degrees. In batches, gently place potatoes in the oil with a skimmer or slotted spoon, and fry until soft and cooked through but not browned (2 to 3 minutes). Remove to drain and cool on a baking sheet lined with paper towels.

Remove oil from heat and set aside. Let the potatoes rest for at least an hour.

Just before you are ready to eat, reheat oil to 375 degrees. Fry potatoes again in small batches until golden brown (3 to 5 minutes). Place on fresh paper towels and season immediately with salt and pepper. Serve as soon as possible.

THE STEAKS

4 New York strip or porterhouse steaks, 6 to 8 ounces each, 1 to 1 1/2 inches thick

Salt & freshly ground black pepper

Take steaks out of refrigerator at least an hour before cooking.

Rub grill or large, heavy frying pan with olive oil and heat to high. Place steaks on the hot surface and sear for three minutes. Turn over and season the cooked side with salt and pepper while searing the other side for 3 minutes. Flip again and season the second side.

Repeat (you will have cooked each side twice for three minutes). Remove from heat and let rest for five minutes.

When ready to serve, place a dollop of Maitre D' Butter on each steak. Serves four.

ZEPPOLE

1 quart vegetable oil

1 cup all-purpose flour

2 teaspoons baking powder

Pinch salt

1 1/2 teaspoons sugar

2 eggs, beaten

1 cup ricotta cheese

4 drops vanilla or orange extract

In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in eggs, ricotta and flavoring. Mix gently over low heat until combined. Batter will be sticky and a little lumpy.

In a heavy, medium skillet, heat the vegetable oil, about 3 inches deep, over medium heat. Test temperature with a drop of batter. If it sizzles, it's ready. The oil should never smoke.

Using two spoons, drop about a tablespoon of batter into the oil, a few at a time. Let them simmer and they should turn over by themselves.

When nicely browned (three to four minutes), remove zeppole from oil with a slotted spoon and place on paper towel before dredging in powdered sugar or cinnamon sugar (see below).

Serve right away with a strong cup of coffee. Zeppole are also great with a nice fruit preserve, gelato or Nutella. Serves two to three.

Cinnamon sugar: Combine a half-cup sugar with 2 tablespoons cinnamon in a small bowl.