Cooking with Love

with Gianna Conte    (Jan)

This recipe came from an Italian co-worker named Marilyn. It is an old family recipe that was made with potato or spinach and rice. She did not give me exact measurements, so I guestimated and got successful results when I made it for brunch. The Torta was a hit, so much so that I never got to taste it. It flew off my buffet table. This is a good substitute for hash browns.

Potato Torta

(great for brunch)

5 lbs. cooked mashed potatoes

2 large onions, sliced and sauteed in 2 tbsp olive oil

8 oz block of cream cheese

Salt and pepper

2 eggs, beaten

1/2 cup grated parmesan cheese

1/2 cup Bread crumbs

Directions:

After potatoes have cooled, add cooled sautéed onions, cream cheese, salt and pepper - mix well until all ingredients are blended.

Grease 13 X 9 baking dish with oil – sprinkle surface with bread crumbs. Fill with mixture – smooth out.

Beat the eggs and grated cheese well and spread on top of mixture and bake at 350 degrees for 30 – 45 minutes.  Top should be golden.

Serves 8-12



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.