• Jane Evans Bonacci The Heritage Cook


    WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

  • Some comments made by readers …

    ... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

    ... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

    ... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

    ... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

    ... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

    ... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

    ... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

  • BlogWithIntegrity.com

Grilled Cajun Shrimp and Andouille Sausage

Shrimp and Andouille over rice

Barbecued shrimp is a real treat. I think they are the perfect appetizer for parties and everyone loves them! They are quick to prepare and cook in only a couple of minutes so dinner can be on the table in under 30 minutes. They are versatile and can be prepared in a wide variety of ways. Steamed, grilled, sautéed, or deep-fried, I love them any way I can get them!

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French Chicken in Wine (Coq au Vin)

A bowl of coq au vin!

Did you know that today is Bastille Day in France? Similar to our Fourth of July, it is a celebration of the storming of the Bastille fortress/prison in 1789, a symbolic event of the French Revolution. These days the President of France presides at a parade on the Champs-Elysees avenue in Paris. It may have started as a battle, but it is one heck of a party today!

James and I are going to celebrate (we look for any excuse, you know) by having a French food-filled day. While watching the Tour de France cycling race (James waits all year for the Tour!), we’re having an omelet for breakfast, lunch will be a grilled ham and cheese sandwich (known in French as a Croque Monsieur!), Coq au Vin for dinner, and we’ll top it all off with a nectarine and cherry galette for dessert! Ooh, la, la, baby!  It will be a lip-smacking kind of day!

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Ingredients for Chocolate Monday, July 12th

This week’s Chocolate Monday recipe is a fun Italian treat. When I married my Italian husband, I had never made this dessert and I knew I had to learn how. Now it is one of my favorites. Not nearly as challenging as I thought it would be, you will discover how easy it is to make. The name is usually mispronounced, but after Monday, you’ll know the right way to say it, LOL!

Gee, what could it be? Come back on Monday to find out!

Add to your shopping list:

2 cups All-Purpose Flour
3/4 cups top-quality Cocoa Powder
4 Large Eggs
1 cup Granulated Sugar
1 cup Almonds
3/4 cup Chocolate Chips

Coarse or crystal sugar such as Raw, Turbinado, or Demerara

Baking Soda
Salt
Vanilla Extract
Almond Extract

Coconut Pecan Macaroon Cookies

When The Bakers’ Dozen, San Francisco organization was compiling their cookbook, I was lucky enough to be a tester for the Coconut Macaroon cookies. It was my first professional recipe testing and I was thrilled. I have tested hundreds of recipes since then, but like anything else in life, your first is the most special! The use of unsweetened coconut is the real secret – the cookies are dryer, cook more evenly, and aren’t cloyingly sweet. They are by far the best macaroons I’ve ever had and I’m certain they will become a family favorite for you too.

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Chipotle Fish Tacos

When I was visiting my friend Becki in San Diego, California many years ago, the one thing she insisted I had to eat was fish tacos. I had never had them and couldn’t wait for my first taste. We drove around and around, looking for a specific restaurant. I’m not sure we ever found the right one, but we finally stopped at Alberto’s and ordered tacos with “green stuff” aka guacamole. One bite and I was hooked. Continue reading

Chocolate Monday! Red Velvet Cupcakes

Cupcakes seem like the perfect dessert. Small and easily transported, they work for children’s birthday parties or wedding receptions and they have built-in portion control! Cupcake shops are popping up everywhere, and I am thrilled. I love stopping in and instead of being limited to just one flavor, I can pick several. If I’m having friends over for dinner, I can offer them an assortment of desserts. I like variety and cupcakes are perfect for that! Continue reading

Apple Pie without a Crust = Apple Crisp!

Most people I know are scared of making pie. But when you think of the 4th of July desserts, what is more all-American than Apple Pie! Well, I’ve got the answer you’ve been waiting for … Apple Crisp! You shouldn’t have to worry about dessert when you’ve got a bunch of people coming over. A crisp is a fruit dessert with a sweet crumbled topping, similar to a streusel. It’s an apple pie without a crust!

One of the tricks to a perfect apple pie (or any apple dessert for that matter) is a blend of apples. Some turn mushy when you bake them and others hold their shape. A mixture of the two gives you the best filling with great flavor and texture. Unlike a pie, this dessert holds up well and can be baked ahead. Equally good at room temperature as it is hot, this is good to take to parties or on picnics.

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