Talk Food Festival: Twice Baked Twins

Posted on Feb 21, 2014 10:45am

The Twice Baked Twins, identical twins Judy and Joy are back for The Talk Food Festival. The twins’ approach to cooking is called "The Judy and the Joy of" which involves Joy making a traditional version of a recipe and Judy creating a shorter, healthier version.  Here is what they made on today’s show!

The Joy: Fettuccine with Lemon Cream Sauce and Asparagus

Makes 4 servings


¼ pound of asparagus or 3-4 spears

3 tablespoon of butter and a splash of olive oil

2 garlic cloves, minced

2 large shallots, minced Joy is a mincer, Judy is a slicer

3 tablespoons lemon juice

1 teaspoon lemon zest

3/4 cup heavy cream

1 pound dried pappardelle or fettuccine.

 Parmesan cheese for sprinkling



On diagonal cut asparagus into 1/4-inch-thick slices. Finely chop the shallots. Finely grate lemon zest to measure 1 ½ teaspoons, and squeeze enough juice to measure 3 tablespoons. 

Cook asparagus in boiling water until crisp-tender, about 3 minutes, drain and set aside.


In a deep 12-inch heavy skillet cook shallots and garlic in butter on low heat for about 5 minutes.  Season with salt and pepper to taste. Stir in cream and zest.  Simmer, and then add 2 tablespoons lemon juice. Take skillet off heat. 

Cook pasta in boiling water, until al dente. Reserve 1 cup pasta water. Drain pasta and add to sauce with asparagus, ½ cup pasta water, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat and toss.

Tips and Tricks:

A fresh grating of lemon zest on top adds extra zing and looks fabulous. 

Decorate the plate with a lemon slice and an edible pansy



The Judy: Pasta with a Healthy Lemon Cream Sauce

Makes 4 filled lemons


1-2 tablespoons olive oil

2 garlic cloves, minced

1/2 shallot, minced

1/2 cup nonfat Greek yogurt

1/4 cup grated Parmesan cheese

1-2 teaspoons grated lemon zest

1/4 teaspoon salt, taste first

1/4 teaspoon cracked black pepper

2 tablespoons parsley, minced

2 tablespoons chives, minced

8 oz. pasta, whole wheat, gluten free or a high protein pasta



Boil pasta, I used a cavatappi for this presentation, according to package directions and set aside. Save 1/4 cup of the pasta water.

In a skillet on medium heat, sauté shallots and garlic in olive oil and the asparagus tips if using, until soft, 3-4 minutes. Add the yogurt, Parmesan, salt, pepper and lemon zest.

Add in drained pasta. Stir to combine and add some of the reserved pasta water and taste it! Adjust any seasoning to your liking.  Add to a hallowed out lemon then sprinkle with parsley and chives for the garnish, and you're good to go!



THE JOY: Polenta Towers with Roasted Eggplant & Shaved Parmesan

Makes 16 small towers



1 medium eggplant, peeled and cubed

2 garlic cloves, chopped

1/4 cup flavor infused olive oil*

1 teaspoon sea salt

1 teaspoon cracked black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

Parmesan cheese, garnish

Rosemary sprigs, garnish


Preheat oven 375 F. Line a baking sheet with parchment paper. Place cubed eggplant and garlic cloves on sheet and toss with olive oil. Sprinkle with dry spices, salt & pepper. Roast for 35 -40 minutes or until eggplant is soft and creamy. Mash all with a fork taste, re season and set aside.




Using the prepared polenta from the grocery store works well here but we just love this quick cooking one!


8 cups water

2 cups instant polenta

salt & pepper to taste

1/2 grated parmesan cheese

2 tablespoons butter


Bring the 8 cups of water to a boil. Stirring constantly add the polenta in a slow stream. Add the salt & pepper and parmesan cheese, taste and re season. Stir until blended and smooth, about 5 minutes. Pour into a 8 x 8  pan, greased with olive oil. Cool. Chill in fridge for 30 minutes.


Assembling Bruschetta:

 Once polenta is cooled, cut into desired shape, using small cookie cutters if you wish. Top with eggplant, garnish with parmesan shavings, parsley and drizzle with flavored olive oil...Enjoy!



The Judy: Polenta and Eggplant Caponata

Makes approximately 10 slices


1 prepared, pre-cooked polenta tube

1 jar prepared eggplant caponata

Parmesan cheese, garnish

Dried parsley flakes, garnish


Slice the polenta into 1/4 inch rounds. Top with prepared eggplant and garnish! Simple! 



The Joy: Espresso con Biscotti

Makes approximately 30 cookies



4 cup espresso pot

1/2 cup butter

1 cup vanilla sugar* (regular sugar can be used)

3 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 egg yolk

Zest of 1 orange

2 teaspoons vanilla extract

Nuts, optional


Heat oven to 375 F.  Cream butter and sugar for 2 minutes. Add eggs, yolks, orange zest and vanilla extract. Mix until blended. Add flour, baking powder & salt. Mix until incorporated. Divide dough in half onto a parchment lined baking sheet form into a log shape, 12 x 2 or smaller in width if making baby biscotti. Bake for 20-25 minutes, cool, then cut diagonally. Lower oven temp to 325 F and bake 10 minutes longer until golden.

serves 4 


 *Vanilla Sugar- A Twice Baked Twin favorite! 2 cups sugar, 1-2 vanilla beans, split. In an air tight container, gently push beans into the sugar. Let the beans perfume the sugar for a few days before using.



Judy's Affogato

Makes 4 servings


4 cup Espresso pot

2 cups gelato or vanilla ice cream*

3-4 biscotti cookies, broken in to small pieces

4 cups brewed espresso

Flavored liqueur, optional



Soften the ice cream and add the crushed cookies. Place back into the freezer to firm up for a bit for approximately one hour. To espresso cups, add a scoop of biscotti gelato and pour hot espresso over it. Add liqueur if using, and chocolate shavings.



*we used vanilla or chocolate ice cream/gelato

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