Archive for March, 2013


I’m very excited to be part of “The Actor’s Fund”. When it comes to a few of my favorite things, acting and movies is right up there with cooking. What a thrill it was to dine with Bebe Neuwirth and Chris Calkins most recently.


Easter Bread



You need time to make this bread.


3 1/4 cups flour

4 large eggs (one is for egg wash)

1/4 cup sugar

3 tbs. butter

1 pkg. dry yeast

1/2 tsp. salt

1/2 cup milk

2 tsp. orange or lemon peel (your choice) optional

colored eggs


1. In a bowl, mix 1 cup of flour, sugar, salt and yeast.

2. Warm butter and milk and mix into dry ingredients. Add in 3 eggs and another 3/4 cup of flour.

3. Add in peel, if using. Mix well.

4. On a floured board begin to knead dough. Add remaining flour while kneading. Knead for approximately 8 minutes. 

5. Place dough in a large greased bowl. Cover bowl with towel. Let rise for about 90 minutes. 

6. When dough has risen, shape to desired look. You can braid it into a circle. Let dough rise for another hour. 

Preheat oven to 400 degrees.

7. Decorate with colored eggs. (eggs should not be cooked, just colored) Press gently into dough.

8. Take one egg and beat with 1 tsp. of water. This is your egg wash. Brush on top of bread. You can also sprinkle sesame seeds on top, if you like.

9. Bake for 25 minutes or until golden brown. Use toothpick to see if cooked inside.






10 chicken cutlets (each cutlet cut into 3 pieces)

1 cup all purpose flour

5 tbs. butter

2 tbs. olive oil

2 cups sliced mushrooms

3/4  cup marsala wine

1/4  cup cooking sherry

2 tbs. chopped parsley

1/2 tsp. salt

1/2 tsp. pepper


1. In a bowl, add flour, salt, pepper and oregano. Coat all the chicken cutlets in the flour.

2. In a large skillet, melt butter on a medium heat. Add olive oil. Place cutlets in skillet and brown. Turn cutlets over and add mushrooms. Add marsala wine and sherry. Cover skillet and let simmer on a low heat for 10 minutes. Occasionally turn cutlets over. Cutlets should be white on the inside.

Serve Hot. Serves 6 people.


Shrimp Scampi


Have You “Liked” “Cooking With Mr. C.” on Facebook?


2 lbs. large shrimp (with or without tail and deveined)

4 cloves of garlic (chopped)

3 tbs. olive oil

3 tbs. butter

2 tablespoons of parsley (finely chopped)

2 tbs. fresh lemon juice

1/2 cup white wine

2 tbs. red wine

salt and pepper


1. In a hot skillet add butter and olive oil. When butter melts add garlic. When garlic begins to brown, add shrimp.

2. Add white and red wine and stir. Make sure shrimp in tossed around and cooked on each side. Cook for about 3 minutes. Shrimp should have a pink color.

3. Remove from heat. Pour lemon juice over shrimp. Add parsley and a pinch of salt and pepper. Stir well and serve immediately. Serve hot.

Serves 4 people.


My new children’s story picture book will be released in January 2016 from Mascot Books.  Keep following “Cooking With Mr. C.”.



Here is a picture of my most recent dinner with “The Goodbye Girl’s” Marsha Mason. We had dinner in Manhattan two weeks ago. We had great conversation about movies, theatre, farming and of course, food.






1 lb. mixed greens (washed and drained) (mixed greens should be chilled)

1 cup cherry tomatoes

1/2 cup sliced almonds

1/4 cup dried cranberries

1/4 cup dried cherries

1/2 cup candied walnuts (plain walnuts are fine too)


1. In a large bowl, place mixed greens.

2. Add all ingredients on top.

Optional: Dressing choice can vary. This type of salad goes best with a little olive oil and a little balsamic vinegar.  Add 4 tbs. of olive and 2 tbs. of balsamic vinegar.

3. Once you decide on your dressing, add to the salad and mix well.

Serves 4 as a salad before dinner.




2 cups of flour (sifted)

2 tsp. baking powder

1 tsp. salt

4 eggs

1 1/2 sticks of butter

1 1/2 cups sugar

1 tbs. vanilla


Preheat oven to 350 degrees.

1. Grease a pound cake pan with butter. Sprinkle a little flour into pan. Shake flour around the entire pan and shake out any excess.

2. In a bowl, sift flour, baking powder and salt.

3. In a bowl, with a mixture, mix eggs, sugar and vanilla. Beat until creamy.

4. Slowly add in flour, a little at a time, to the butter mixture. Mix well until all flour is added and batter is creamy.

5. Pour batter into pound cake pan. Take a knife and even out the top.

6. Place in center of a hot oven. Bake for 60-70 minutes. Use a cake tester at 60 minutes to see if dry in the center. If cake tester is wet, return to oven for 10 more minutes. 

Note: Everyone’s oven is different, so it’s always good to check on cake occasionally.



After all the exciting things that have been happening after cooking on television, I was more than happy to get involved with many wonderful organizations. Through these charities, I get to meet some of my favorites actors and actresses. Here I am with the lovely Julianne Moore after our lunch together at the “21 Club”.




4 large chicken cutlets (large enough for rolling)

1/2 lb. spinach

1/2 lb. fresh ricotta

2 cloves of garlic (chopped)

1 large egg (beaten)

1 cup of all purpose flour

olive oil

1/2 cup of white wine

1 cup chicken stock

2 lemons (juiced)

salt and pepper


Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Brown garlic. Add spinach and cook until soft. Remove and let cool.

2. In a food processor, add ricotta, spinach and a pinch of salt and pepper. Mix well.

3. Take chicken cutlets and lay flat on wax paper. Put 2 tbs. of ricotta spinach mixture. Roll chicken cutlets up and tie with a string. 

4. Take rolled chicken cutlets and dip in egg and then flour. 

5. In a skillet, put 3 tbs. of olive oil. Fry rolled cutlets on each side for 3 minutes so they become brown. Remove from heat.

6. In a baking dish, put browned rolled cutlets. Add wine, chicken stock and lemon juice. Bake in oven for 45 minutes. Remove string and serve.

Serve hot. Serves 4 people.






1 (16 oz.) container of fresh ricotta cheese

2 (8oz.) pkg. cream cheese

1 1/2 cups confectioners sugar

1/2 tsp. vanilla extract


1. In a large bowl, mix all ingredients with an electric mixer. Mix until creamy and smooth.

2. Fill a pastry bag with cannoli cream. Fill each end of the cannoli shell.

Optional: You can dip each end in choclate morsels.

Cannoli filling fills about a dozen large shells or about 18-20 mini shells.