SAY YES TO THE RECIPE

Here's what happens when you cook as much as I do. Sometimes you forget where the inspiration for a recipe came from. But I wrote "YES" in my notes for this one, which means it's a keeper. What makes the recipe pop is a hint of smoky richness from the bacon, and the salty tang of pecorino cheese. A dribble of earthy truffle oil puts it over the top.

CREAMY CAULIFLOWER SOUP WITH PECORINO & TRUFFLE OIL

2-3 slices smoked bacon, cut across 1/4-inch

1 onion, coarsely chopped

2 celery stalks, coarsely chopped

2 large garlic cloves, coarsely chopped

6 -7 cups cauliflower florets (1 large head)

1 baking potato, peeled and cut in 1/2-inch cubes

Pinch red pepper flakes

2 cubes (1-inch squares) pecorino cheese

5-6 cups chicken broth or stock

1/2 cup heavy cream or half/half (optional)

Salt

Truffle oil to garnish

Cook bacon on medium/low in a soup pot until crisp and most of the fat has rendered. Add the onion, celery, garlic and a pinch of salt. Cover and cook on low until vegetables have softened, about 7 minutes. Add the cauliflower, potato, pepper flakes, cheese cubes and enough broth to barely cover the vegetables. Bring to a simmer, cover and cook until cauliflower is tender, about 20 minutes.

Purée soup in a blender until smooth and return to the pot. Add the cream, if desired, and additional liquid (broth or water) if too thick. Season with salt and reheat on low, stirring occasionally. Garnish each serving with as many droplets of truffle oil as you like.

Tips:

• Garnish with chopped chives to add a pop of color.

• Although this recipe calls for cream, it's not a deal breaker. Alternately, you can thin the soup with additional chicken stock if needed.

VEGGIE "HOOKUPS"

Caught your attention! (what I won't do to get you to eat your vegetables...) Now minds out of the gutter and onto the baking sheet. In my book I have a chapter dedicated to my obsession with veggies. I can't get enough of them, so here are more of my favorite pairings, as in vegetables and seasonings that make a good match, using easy cooking techniques like roasting. You get the gist. Here's what I'm thinking...

OREGANO & LEMON ROASTED CAULIFLOWER

- Toss florets with oil, dried oregano, salt and pepper.

- Roast about 25 minutes at 425 degrees.

- Garnish with grated lemon zest when done.

GARLIC & CRUSHED RED PEPPER ROASTED BROCCOLINI

- Toss broccolini with oil, crushed red pepper, salt and pepper. Scatter peeled, lightly crushed garlic cloves on top before roasting.

- Roast about 15 minutes at 425 degrees.

TECHNIQUE AND TIPS FOR SUCCESSFUL ROASTING:

Time and temperature: Recipes will tell you to roast vegetables anywhere within the range of 375 - 475 degrees. While there's no absolute right or wrong, there's one important factor to consider - the density and/or moisture content of the vegetable(s). We're aiming for tender, but not mushy when pierced with the tip of a knife, and browned around the edges but not burnt. In my time-tested opinion, the sweet spot is 425 degrees. Cooking times will vary.

375 degrees for 20 minutes vs 425 degrees for 20 minutes

• Cut vegetables in even pieces for even cooking.

• Coat lightly with oil: I prefer olive oil for its flavor. You don't need much, but a little will help the veggies brown evenly. Toss in a bowl along with seasonings (herbs, salt and pepper).

• Toss in robust dried herbs before roasting, with the oil. Add fresh at the end for added punch.

• Line a pan with parchment paper for easy cleanup.

• Don't crowd the pan. Arrange veggies evenly spaced in a single layer on the baking sheet. If piled on top of each other, they'll steam and won't brown evenly.

• Season again before serving with a little coarse sea salt and a spritz of fresh lemon juice to brighten the flavors (optional).

ONCE UPON A TIME IN ITALY

While winding our way down through the hilly terrain of Monte (mountain) Grappa (as in the Italian brandy) on our way back from Abano Terme in Veneto, we stopped to have lunch at a small, out of the way eatery whose name I don't remember. Actually it may not have had one! It doesn't matter, the food was memorable enough. Instead of bread, we were handed baskets of fried polenta to stave off hunger, followed by a hearty pasta made with ground meat and eggplant in a creamy blush sauce. I tried replicating it at home, and my husband says I came pretty close. So here you have it...

PASTA MONTE GRAPPA

4 tablespoons extra-virgin olive oil

1 medium or 2 small eggplant (preferably the Graffiti variety), 8-10 ounces, cubed 1/2-inch

Pinch red pepper flakes or to taste

1 small onion, thinly sliced across

2 large garlic cloves, minced

1/2 pound 80% lean ground beef

2 cups tomato passato or canned plum tomatoes puréed with their juices

3/4 cup heavy cream of half/half

1/2 cup grated Parmigiano Reggiano, plus more to pass

8-10 ounces "short cut" pasta

Salt and pepper

Heat 3 tablespoons oil in a large skillet on medium. Add eggplant, pepper flakes and a pinch of salt. Sauté until eggplant is lightly browned, about 5 minutes. At first the eggplant will soak up all the oil but eventually release some moisture as it softens. Lower the heat, if necessary, to prevent the eggplant from burning. Remove the eggplant from the skillet and set aside.

Add the remaining tablespoon of oil to the skillet along with the onion, garlic, and a pinch of salt. Cook a couple minutes until the onion begins to soften. Add the beef and cook, covered, on low, until no longer pink.

Add the tomato, season with salt and pepper and bring to a simmer. Cook on low, partially covered, 15-20 minutes. Add the cream or half/half and stir to mix. Return the eggplant to the skillet and continue to cook until eggplant is heated throughout. Taste for seasoning.

Meanwhile cook pasta in generously salted boiling water until al dente. Scoop out a cup of pasta water before draining. Add the pasta to the skillet, along with the 1/2 cup cheese and some of the reserved pasta water, to add moisture and thin down the sauce, if needed. Serve topped with additional cheese to taste. Serves 3-4.

Tips:

• Passata is tomato purée that has been strained to remove the seeds.

• Short cut pasta ( vs long cut like spaghetti, linguine etc.) is better for capturing hearty sauces made with chunky vegetables. I used Campanelle for this photo, but you can substitute Farfalle, Penne, Orecchiette etc.