What's Cookin'?

US Wealth Napolitano |

During this time of quarantine and social distancing, a lot of focus is being put on meal time. Some of us were getting a little bit bored with the usual weekly menu, so we decided that since we’ve been spending more time in the kitchen cooking, (which we enjoy, it’s the cleaning up that’s the pits) that we would each share a recipe.

So in an effort to inspire all you foodies out there, here are a few ideas for you to try out while you’re home too. And please, if you have any great recipes, share it with us, as we could use some culinary inspiration ourselves. Most importantly, if you attempt one of ours listed below, let us know how it turned out! Bon Appetit!



Oil Free Eggplant Parmesan

By: John P. Napolitano, CFP®, CPA, PFS, MST

I hope my Grandmother can’t read this, as she would roll over. But this recipe came about looking for an easy way to make some Eggplant Parm (Joan’s favorite meal). It turned out way better than I thought it would.  Here we go.

Cut your eggplant into rather thick slices, ½ to ¾ inch.

Dip the slices into flour, followed by a beaten egg and finally coated with Italian bread crumbs. Season your bread crumbs with fine Parmesan cheese and spices to suit your taste.

Bake the eggplant slices (preferably on a rack of you have one) at 450 degrees for about 30 minutes until they are nice and crunchy.

Then cover them with Tomato Sauce and Mozzarella cheese and bake long enough time for the cheese to melt. The more sauce and cheese you use, the more it will feel like traditional Eggplant Parm.



Mug Cake

By:  Alex Weiss, CFP®

Ashley and I had a craving for cake on last Saturday night and my fear was that if we made an entire cake, it would magically disappear (into my belly). So Ashley found a solution and a recipe that I wanted to share– Mug Cake! We both had our guard up about this one– how good could a cake made in a mug possibly be? Well, we were very surprised, and my sweet tooth was satisfied. Here is the recipe.

In a mug, mix:

3 tablespoons of flour

3 tablespoons of sugar

2 table spoons of unsweetened cocoa powder

¼ teaspoon of baking powder

3 tablespoons of milk

3 tablespoons of vegetable oil

1 teaspoon of vanilla

Add 3 tablespoons of chocolate chips and mix lightly

Add a tiny, tiny pinch of salt on top.

Use a damp paper towel to clean the mug above the batter.

Place one mug at a time in the microwave for 90 seconds and then let cool for 3 minutes.

Now, enjoy!



Pizza Dough

By: Tom Fletcher, CFP®

Who doesn’t love a good pizza? And especially, a good homemade pizza. I’ve been doing my best to perfect the art of pizza making for a handful of years now, and I think I’m getting closer to that tipping point where I’m starting to have consistent, above average results. It all starts with a good crust.

To make two 15 inch pies...

2 tsp yeast

518 grams all-purpose flour

11 grams salt

9 grams sugar

29 grams olive oil

335 - 348 grams of ~95º water, depending on the relative humidity (less water if more humid, and vice versa)


Mix all into a bowl, knead until all flour “lumps” are removed - approximately 10-15 minutes.

Let rest 10 minutes or so, then stretch and fold dough ball a few times to create additional structure.

Repeat this step after another 10 minutes.

After 45 minutes to an hour from the initial mix, the dough is ready to be shaped into pies.

Divide the dough into two equal parts and roll on a floured, granite counter top with a rolling pin. From there, stretch the dough onto two non-stick perforated pans and grill them on the gas grill with some wood added for smoked flavor. An oiled sheet pan may also be used in an oven.

Voila! But don’t blame me though if you try this and your waistline expands.




By: Jenn Kovalski

Who doesn’t love a good popover? They are so light and airy, they can easily replace any sort of bread needed at the dinner table. Some people add some fresh herbs, or cheese to this recipe, but I honestly don’t think they need it. I also cut this recipe in half because my popover pan (from Amazon) only makes 6 at a time, and if there were 12, I would literally eat them all. There are 2 keys to this recipe. 1: preheat the oven with the empty popover pan inside. 2: once they start baking, do not open the oven door to peek, it will break the seal and they’ll be less airy.

Yields: 12 popovers

Equipment needed: Popover Pan

Preheat Oven to 350*F, with empty popover pan(s) inside

4 cups milk, warmed

8 eggs

4 cups flour

1 1/2 heaping tablespoons salt


Pre-heat the oven to 350* with the empty pan(s) inside

Gently warm milk in a saucepan over low heat, and set aside

Whisk eggs in a bowl, until frothy, and slowly whisk in the warmed milk, a little at a time, so you don’t cook the eggs.

In a separate bowl sift the flour with the salt.

Slowly add the dry mixture to the liquid mixture and gently combine until almost completely smooth

Once everything’s combined, remove the popover pan from the oven and spray the cups with PAM

Fill each of the popover cups 3/4 full (batter should be slightly warm)

Bake for 45-50 minutes, and enjoy fresh from the oven



Oreo Cheesecake

By: Tom Schulte, CFP®

While my primary use for the sous vide is to prepare big juicy steaks, I spent a weekend afternoon this past February to try my hand in the cheesecake game (I am from New York after all).

The required tools include the sous vide machine, water container, and 16oz Mason jar. 

16 oz. cream cheese

1/2 cup buttermilk

1/2 cup sugar

3 large eggs

1 tsp vanilla

1/2 tsp salt

16 Oreo cookies (set aside 9 for crust)

4 tbsp of salted butter (for crust)


Similar to every sous vide recipe in existence, the first step is to preheat the sous vide water bath—this recipe calls for 176*F.

Set aside the butter & 9 Oreo cookies for making the crust.

While the water warms, mix together all of the ingredients.

Once complete, pour the filling into the Mason jar, seal the lid tightly and place the jar into the water bath (completely submerged) for 90 minutes.

After the 90-minute bath, remove the jar and let it cool on the counter for 30 minutes. Once cooled, refrigerate the jar for a minimum of 6 hours.

To make the crust:

Preheat the oven to 325*F.

Finely crush the 9 remaining Oreos and mix with the melted butter.

Spread this mixture in an even layer within a lined baking sheet and bake for 15 minutes. 

Once cooled, add the refrigerated filling to the crust and SHAZAM—you’ve got an Oreo cheesecake!