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Pesto Lasagne, (Lasagne al Pesto)

October 31, 2021 By
Pesto Lasagne, (Lasagne al Pesto)
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Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma. I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Pesto Lasagne, (Lasagne al Pesto)
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Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma. I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Ingredients
Basil Pesto:
  • 2 cups packed) fresh basil leaves
  • 1 cup (packed) fresh flat-leaf Italian parsley
  • ½ cup extra virgin olive oil
  • ¼ cup pine nuts, toasted
  • 1 teaspoon white wine vinegar
  • sea salt and freshly ground black pepper
Béchamel Sauce:
  • 2 ½ cups whole milk
  • ¼ teaspoon freshly grated nutmeg
  • 1 fresh bay leaf
  • ½ cup all-purpose flour
  • sea salt and freshly ground black pepper
Lasagne:
  • 2 large Yukon gold potatoes, peeled and cut in 2 inches cubes
  • 2 cups green beans, stemmed and chopped in 2 inches sections
  • 2 tablespoons extra virgin olive oil
  • 1 box no boil flat lasagna noodles (about 16 sheets)
  • ½ cup pine nuts, toasted
  • 1 ½ cups freshly grated parmesan
Servings: people
Instructions
Make the pesto:
  1. Put the basil, the parsley, and the Parmesan in a blender. Add half of the olive oil. Pulse until blended in a paste. With the motor going slowly add the remaining oil, the pine nuts, and the vinegar. Blend for 30 to 50 seconds or until combined. The Pesto should be bright green Taste and season with salt and pepper. Set aside.pepper. Set aside.
Make the Béchamel sauce:
  1. Warm the milk with the nutmeg and the bay leaf in a heavy bottom saucepan. Remove from heat right before the milk comes to a boil. Discard the bay leaf and set aside.
  2. In a medium size heavy bottom pan melt the butter on medium low heat, then add the flour. Mix quickly until a paste form.
  3. Add the warm milk to the butter mixture and constantly cook, stirring with a wooden spoon on low heat until the sauce thickens, about 15 minutes. It should resemble sour cream. Add salt and pepper. Set aside. I place kitchen film right on the top to avoid a skin to develop.
Make the lasagne:
  1. Preheat the oven at 350 ° F. Lightly oil the oven proof dish.
  2. Boil 2 cups of salted water in a medium pot. Parboil the cubed potato for 5 to 7 minutes, until soft but al dente. Scoop the potato out with a slotted large spoon and place in medium bowl. Toss with a teaspoon of olive oil to avoid sticking.
  3. Add the green beans to the boiling water and blanche for 4 to 5 minutes until bright green and cooked al dente. Scoop the beans with the slotted spoon and toss with the potatoes. Set Aside.
Assemble the lasagne:
  1. Cover the base of the oven proof dish with a scoop of pesto and a scoop béchamel. Place 3 sheets of the lasagna noodle and cover the whole bottom of the pan.
  2. Scoop 2 tablespoons of pesto and two tablespoons of béchamel sauce on the noodles. Flatten with a rubber spatula and cover the whole surface. Add 3 tablespoons of the cooked potatoes and green beans, then sprinkle a handful of pine nuts and 2 or 3 tablespoons of the grated Parmesan. Flatten the mixture with the rubber spatula making sure to distribute evenly. Season with salt and pepper. Reserve a couple of tablespoons of pesto to decorate the baked lasagne
  3. Repeat this pattern until everything is used up and there is a layer of bechamel on the top. Sprinkle with the Parmesan and some pine nuts.
  4. Transfer to the oven and bake for 25 to 30 minutes until golden brown and bubbly on top. You can use the broiler for the last 3 minutes but be careful not to burn the béchamel.
  5. Remove from the oven, swirl the reserved pesto on the top. Rest for at least 10 minutes and serve.
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Veal Cotoletta (Wiener Schnitzel)

October 27, 2021 By
Veal Cotoletta (Wiener Schnitzel)
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Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.  It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad. 
Veal Cotoletta (Wiener Schnitzel)
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Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.  It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad. 
Ingredients
  • 2 veal cutlet steaks (sliced shoulder or top round), about ½-inch thick
  • 1 Large egg, lightly beaten
  • 3 cups all-purpose flour
  • 4 cups plain dried bread crumbs
  • 1 Vegetable oil, for frying 
  • 1 medium lemon, quartered lengthwise
Servings:
Instructions
  1. With a sharp knife, trim the veal cutlets. Put the cutlets between two pieces of waxed paper and flatten with a mallet. Use a sharp knife or kitchen shears to make a small snip along the edges of each cutlet to prevent the meat from curling when cooking. Season both sides with salt and pepper.
  2. Line up 3 shallow dishes, adding the flour to the first bowl, the beaten egg to the second and the bread crumbs to the third. Working in batches, dip each cutlet first in the flour, then in the beaten egg and finally in the bread crumbs, ensuring both sides are fully coated before moving on to the next. Press the bread crumbs firmly into the cutlet and gently shake off any loose extra crumbs.  
  3. Heat a large, heavy-bottomed frying pan and heat on medium-high until small bubbles come up when a small pinch of bread crumbs is dropped in. Working in batches if necessary, fry the cutlets, turning once halfway through, until golden brown on both sides, for 3-5 minutes total.
  4. Transfer the fried cutlets to a platter lined with paper towels and let any excess oil drain off. Serve hot with an extra sprinkle of salt and the lemon wedges on the side for squeezing.
Recipe Notes
  • Double the recipe and use the leftovers to make a killer sandwich. Add a dollop of mayonnaise or tartar sauce and use toasted sesame buns.
  • You can simmer the fried cutlets in Marsala wine or balsamic vinegar as a variation.
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Grilled Spatchcocked Chicken with Lemon and Parsley

October 17, 2021 By
Grilled Spatchcocked Chicken with Lemon and Parsley
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Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.  When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious. Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands. Happy BBQ season!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Grilled Spatchcocked Chicken with Lemon and Parsley
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Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.  When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious. Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands. Happy BBQ season!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Ingredients
Chicken
  • 1 tablespoon fine sea salt, plus more as needed
  • 1 teaspoon fresh ground pepper, plus more as needed
  • 3 tablespoons Dijon mustard
  • 2 large lemons (1 lemon for 1 teaspoon grated zest and 2 tablespoons of juice; and 1 lemon for slicing)
  • 2 medium garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 bunch fresh flat Italian parsley
  • 1 4 ½- to 5-lb whole chicken, spatchcocked
Balsamic Vinaigrette
  • ½ cup water
  • ½ cup freshly squeezed lemon juice
  • 1 teaspoon granulated sugar
  • ¼ cup dark aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 bunch bunch fresh flat Italian parsley, finely chopped
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
Servings: people
Instructions
  1. In a small bowl, combine salt, pepper, mustard, lemon zest, lemon juice, minced garlic and 1 tablespoon of olive oil.
  2. Rub this mixture generously all over both sides of the chicken. Place the chicken skin-side up in a rimmed and lined baking sheet and top with parsley and lemon slices Cover tightly and store in the refrigerator to marinate for at least 1 hour or up to 24 hours.
  3. When you’re ready to cook, remove the chicken from the fridge and let it stand on the counter for 30 minutes. Preheat the grill or oven to 475°F. 
  4. Uncover the chicken, drizzle with 1 tablespoon of olive oil and cook, skin side up, for 20 to 25 minutes. 
  5. While the chicken is cooking make the vinaigrette. In a small pan, combine the the water, lemon and sugar, then bring to a boil. Turn down the heat and add the balsamic vinegar. Cook for 5 to 8 minutes, or until thick and slightly reduced. 
  6. Turn off the heat and whisk in olive oil, parsley, salt and pepper and set aside.
  7. Flip the chicken skin side down and cook for another 20 to 25 minutes, until the meat is cooked through and the skin is very crispy and brown all over but not burned.
  8. Transfer the chicken to a cutting board to rest. Drizzle the chicken with a couple of tablespoons of the vinaigrette. Carve and serve with the remaining vinaigrette.
Recipe Notes
  • If you like, you can skip the vinaigrette and just serve the chicken as is or with a generous splash of balsamic vinegar.
  • Grilled fresh figs or halved peaches make a lovely addition
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Sunday Pot Roast

October 12, 2021 By
Sunday Pot Roast
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Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Sunday Pot Roast
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Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Ingredients
  • 4 lb boneless beef rump or top round in one piece, tied together with butcher string
  • salt and fresh ground black pepper
  • ¾ cup red wine
  • 1 clove garlic,peeled
  • 2 cups roughly chopped onions 
  • 1 cup roughly chopped carrots 
  • 1 cup roughly chopped celery 
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tomato paste
  • ¼ teaspoon grated nutmeg
  • 1 stick cinnamon
  • 3 ½ cups beef or veal stock
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • ¼ cup Cognac or brandy (optional)
  • 3 tablespoons heavy cream (optional)
Servings: people
Instructions
  1. In a large bowl, season the beef well on all sides with salt and pepper. Add the wine, garlic, and ½  cup each of the onions, carrots and celery. Cover and refrigerate for at least overnight but no more than 16 hours.
  2. The next day, about 3 hours before you want to sit down to dinner, preheat the oven to 350°F.
  3. Remove the meat from the marinade, reserving the marinade. Pat the meat dry on paper towels. In a heavy 3-quart Dutch oven, medium-high heat the oil. Add the beef and brown on all sides. 
  4. Transfer the beef to a plate. Add the remaining onions, carrots and celery to the Dutch oven, reduce the heat to medium-low and cook until tender and lightly browned. 
  5. Stir in the tomato paste, nutmeg and cinnamon.
  6. Add the stock and reserved marinade and bring to a simmer, scraping the bottom of the pan to incorporate any browned bits. Add the thyme, bay leaf and rosemary. Season with salt and pepper to taste. Return the meat to the casserole.
  7. Cover the Dutch oven and place in the oven. Bake for about 2 hours, until the meat is fork tender.
  8. Remove the meat from the casserole and cut it into thick slices. Arrange the slices on a platter and cover with foil to keep warm while you prepare the sauce.
  9. Discard the herb sprigs, bay leaf and cinnamon stick. Blend the sauce right in the Dutch oven with an immersion blender until the desired consistency.
  10. Add the Cognac and cream, if desired, and simmer the sauce for a few minutes. Check the seasoning and adjust with salt or pepper if needed.
  11. To serve, spoon some of the blended sauce over the sliced roast beef and pass the remaining sauce alongside. (Alternatively, the roast beef can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced, and the sauce blended and reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.)
Recipe Notes

For a more complex flavor, upgrade your red wine to a Barolo is a wine from the Piedmont region and it’s used during the holidays for cooking a fancier version of pot roast called Brasato

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Scallop risotto with Prosecco

December 17, 2020 By
Scallop risotto with Prosecco
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Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration. The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Scallop risotto with Prosecco
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Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration. The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Ingredients
  • 10 medium fresh scallops, with corals
  • 4 tablespoon unsalted butter
  • one medium yellow or white, nion, finely chopped
  • 2 cups superfino carnaroli rice
  • 1 bottle Prosecco, you don't need that much for the dish, but this means you can have a glass while you're cooking
  • 4 cups hot fish or vegetable stock
  • 1/2 lemon juice
  • fine salt and freshly ground black pepper
Servings: people
Instructions
  1. Cut 12 thin (about 1/4 inch thick) slices of scallop for garnish, then dice the rest of the meat, including the corals. Melt 3 tablespoons of the butter in a large, heavy-based pot, add the onion and cook gently until translucent.
  2. Add the rice and stir to coat. Add 120ml or a generous glass of prosecco, let the alcohol evaporate , then add a little stock, stirring all the while - you don't want to let the rice get too wet.
  3. When the liquid has been absorbed, add another ladle of stock, and stir. Repeat for 15-17min, until the rice is soft, but al dente. Turn down the heat and stir in the reserved tablespoon of butter and then the diced scallops, lemon juice and seasoning. Spoon into bowls and, just before serving, season the reserved scallop slices and place two on top of each dish - the heat of the rice will cook them straight away.
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Kir Royale

December 12, 2020 By
Kir Royale
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Recipe by Silvia Baldini — It turns any glass of bubbly into a special occasion.
Servings Prep Time
4 cocktails 5 minutes
Servings Prep Time
4 cocktails 5 minutes
Kir Royale
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Recipe by Silvia Baldini — It turns any glass of bubbly into a special occasion.
Servings Prep Time
4 cocktails 5 minutes
Servings Prep Time
4 cocktails 5 minutes
Ingredients
  • 1/2 ounce crème de cassis or any raspberry Liquor
  • dry Champagne or Prosecco or sparkling wine, to top
  • Suggested Garnish: lemon twist, crushed freeze dried raspberries, crushed candy canes,
Servings: cocktails
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Citrus Marinated Olives

December 12, 2020 By
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vinegar
  • 5 bayleaves
  • 2 large garlic cloves, peeled, green shoots removed, thinly sliced
  • 1 medium lemon rinds in strips
  • 1 large orange rinds in strips
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds
  • 2 cups imported olives (black, green or a mix) (about 3/4 pound)
Servings: cups or 12 servings
Instructions
  1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
  2. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
  3. Tip: Advance preparation: These will keep for about two weeks in the refrigerator.
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Tuna and Cannellini Beans Salad

December 12, 2020 By
Tuna and Cannellini Beans Salad
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Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Tuna and Cannellini Beans Salad
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Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Ingredients
  • 1 medium red onion (finely chopped)
  • 4 tablespoons fresh lemon juice
  • 2 x 14 ounces cans borlotti beans
  • 2x 8 ounces can of tuna in olive oil
  • 3 tablespoons extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 2 tablespoons chopped fresh flatleaf parsley
  • crostini or sliced baguette
Servings: appetizers or 12 small cicchetti
Instructions
  1. Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.
  2. Drain the beans and rinse to get rid of any gloop, then place in a bowl. Drain the tuna and flake it into the beans. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over.
  3. Serve on crostini, sliced fresh baguette drizzled with good olive oil or in small individual ramekins.
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Basic Pizza Dough

August 3, 2020 By
Basic Pizza Dough
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The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Basic Pizza Dough
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The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Ingredients
  • 4 cups 00 flour
  • 2 cup water room temperature
  • 4 tablespoons extra virgin olive oil
  • 1 package active dry yeast fresh yeast can be used
  • 1 teaspoon sugar
  • 2 teaspoons salt
Servings: people
Instructions
  1. Mix the sugar and the yeast in a small container then add one teaspoon of the water.
  2. Put all the ingredient in a Kitchen-Aid bowl. Use a dough hook and work the dough for 5 to 7 minutes on high, until smooth.
  3. Take the dough out of the metal bowl, form a ball and place on a wooden board. Cover with a glass bowl and proof for one hour. I like to proof in a warm space, usually in my turned off oven.
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Tigelle

August 2, 2020 By
Tigelle
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Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Tigelle
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Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Ingredients
  • 1 cup warm milk
  • 2 tablespoons active dry yeast
  • 2 pounds bread flour
  • salt
  • 6 onces unsalted butter, melted
Servings: tigelle
Instructions
  1. Dissolve the yeast in the warm milk. The milk should be warm to the touch.
  2. In a large bowl, add the flour and salt. Add the eggs and milk with yeast, the melted butter and stir gently. I like to start the initial process in a bowl and finish by kneading the dough on a pastry board.
  3. Work and kneed the dough by hand. Add additional tablespoons of milk if needed, until you get a somewhat smooth, workable dough.
  4. Shape into a smooth ball and cover with a glass bowl for about one hour or until doubled in size.
  5. Tip the dough out onto a floured surface and roll out to I/4 of an inch thick. Use a small cutter to cut into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used.
  6. Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to proof for another hour.
  7. Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred. Or Use and Arepa maker if you own one!
  8. Slice open and stuff with an array of cured Italian meats or cheeses.
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Seared tuna with avocado, new potatoes & cilantro terrine

August 2, 2020 By
Seared tuna with avocado, new potatoes & cilantro terrine
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A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Seared tuna with avocado, new potatoes & cilantro terrine
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A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Ingredients
  • 1 medium ripe avocado
  • 1 8 ounces fresh tuna steak
  • 1 pound small new potatoes
  • 1 medium eggplant
  • 1 tablespoon extra virgin olive oil
  • 1 medium lemon, juiced
  • 3 tablespoons fresh cilantro, chopped finely
  • 3 tablespoons unsalted butter, melted
  • sea-salt
  • freshly ground black pepper
Servings: people
Instructions
  1. Line a 1.5 quarts capacity terrine with plastic wrap. Leave some of the wrap overhanging. I like to lightly wet the edges of the terrine with a brush so that the wraps will adhere well to the sides.
  2. Peel the avocado and cut in 8 wedges lengthwise and set aside covered with lemon juice to prevent browning.
  3. Slice the tuna in half of an inch steaks and chargrill each side for about a minute in a grill pan. Make sure the tuna remains very pink inside. Season with salt and pepper.
  4. Peel the potatoes and cook in salted boiling water until tender but firm. Drain and cut into 4 while still warm. Stir in to the melted butter and add the chopped cilantro.
  5. Slice the eggplant on a mandolin in to thin slices lengthwise. Drizzle with olive oil. Grill the slices in a hot grill pan until slightly transparent. Lay the grilled eggplant slices on the cling film in the terrine Cover all the sides and leave some overhanging. It will help wrap the terrine. If you have enough reserve a couple of extra slices to complete the terrine once you have layered all the ingredients.
  6. Build layers with all the prepared ingredients. Start with potatoes, then tuna, avocado and keep going until all the ingredients are used. Try to finish with a layer of tuna. Remember to season with salt and pepper in between the layers and lemon juice. Press as you go. You don't want any pockets of air or empty spaces.
  7. Wrap the last layer of tuna with the overhanging eggplants and the reserved slices of eggplant. Close with plastic wrap.
  8. Chill for at least 6 hours in refrigerator. When ready to serve gently pull the plastic wrap up and lift the terrine out on to a plate. Slice with a sharp knife and serve with toasted bread.
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Spinach Balls

April 8, 2020 By
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Ingredients
  • 10 large bunches raw spinach
  • 1 teaspoon coarse sea salt
  • water
Servings: balls
Instructions
  1. Bring a large pot of boiling water to the boil. Add pre-washed leaves to the boiling water. Stir and cook at a rolling boil for two minutes. Transfer the leaves to a basin or large bowl of iced water. Keep the spinach submerged for another two minutes in the cold water to halt the spinach from cooking more. Dry the spinach and then squeeze all the water out by pressing with your hands. Shape the spinach in tight balls. Pack the spinach balls into freezer bags or vacuum pack them. Then seal and freeze.
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Five-Spice Lacquered Pork Shoulder

March 10, 2020 By
Five-Spice Lacquered Pork Shoulder
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Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It's what life is about.
Servings Prep Time
8 people 45 minutes
Cook Time
8/9 hours
Servings Prep Time
8 people 45 minutes
Cook Time
8/9 hours
Five-Spice Lacquered Pork Shoulder
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Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It's what life is about.
Servings Prep Time
8 people 45 minutes
Cook Time
8/9 hours
Servings Prep Time
8 people 45 minutes
Cook Time
8/9 hours
Ingredients
  • 1 2-inch fresh ginger minced
  • 4 large garlic cloves, peeled and minced
  • 2 tablespoons maple syrup
  • 2 tablespoon soy sauce
  • 1 tablespoon five spice powder Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.
  • 1 1/2 teaspoons fine sea salt
  • one 8 pounds boneless, skinless pork shoulder
  • 1 1/2 cups orange juice
Servings: people
Instructions
  1. Preheat the oven at 450F(230C) Combine the ginger, garlic, maple syrup, soy sauce, five-spice powder and salt in a small bowl. Mix well.
  2. Pat the pork shoulder dry with paper towels. Rub the pork all over with the spice mixture. Put the pork in a roasting pan or Dutch oven, fat facing up. Pour the orange juice in the roasting pan around the shoulder and place in the oven.
  3. Roast for 30 minutes to brown the shoulder. Lower the temperature to 265F(130C) and roast for 8 hours or more. Open the oven and baste the pork once in a while with the juices.
  4. Pull the pork out of the oven. Use tongs or two forks and shred the meat and stir it in to the juices and fat at bottom. Serve with buns or lettuce leaves.
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Short Ribs Boeuf Bourguignon

February 20, 2020 By
Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Ingredients
  • 5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
  • 6 medium carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
  • 4 medium celery ribs, cut into 2-inch pieces
  • 2 medium garlic cloves
  • 1 750-milliliter bottle dry red wine
  • fine sea salt
  • freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • 6 cups beef stock
  • 1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-in
  • 3 bay leaves tied with 10 thyme sprigs, one sprig of rosemary
  • 2 pounds stemmed button mushrooms
  • 1 pound peeled cipolline
  • 1 bunch chopped flat-leaf parsley, for garnish
Servings: people
Instructions
  1. Place the short ribs, 2-inch carrot pieces, celery, onions, garlic and red wine in a large bowl and marinate for at least 4 hours or refrigerate overnight.
  2. Preheat the oven to 325°. Strain the beef and vegetables over a bowl; reserve the wine. Separate the short ribs from the vegetables. Pat the meat dry and season with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.
  3. Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes. Add the reserved wine, stock, large bacon pieces, herbs and meat along with any juices; bring to a simmer.
  4. Braise the stew in the oven for 3 1/2 hours, until the meat is fork tender. Using a slotted spoon, transfer the meat and bacon to a bowl. Strain the liquid, discarding the solids.
  5. Wipe out the casserole. Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels. Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch. Add the mushrooms to the meat.
  6. Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third. Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly. Season with salt and pepper and let cool. Refrigerate overnight.
  7. Braise cipolline until tender in a medium pan with a tablespoon of olive oil and 4 tablespoons water . Season with salt and set aside.
  8. Skim the fat from the stew and reheat. Garnish with braised cipolline, parsley and serve.
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Chocolate Banana Cake

February 4, 2020 By

 

Chocolate Banana Cake
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Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Chocolate Banana Cake
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Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Ingredients
Cake
  • 2/3 cup plus one tablespoon milk 160 ml
  • 2 tsp lemon juice
  • 1 1/2 cup mashed ripe bananas 4 bananas with brown spots
  • 2 cups all-purpose flour 300g
  • 1/2 cup shredded desiccated coconut 50g
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate (baking) soda
  • 1/4 tsp salt
  • 1 1/4 stick unsalted butter softened 150g
  • 1 1/4 cup caster granulated sugar 225g
  • 1/2 tsp vanilla extract
  • 2 tablespoons rum optional
  • 3 large eggs
  • 3 1/2 oz dark chocolate finally chopped 100g
Frosting
  • 7 oz dark chocolate 200g broken in to pieces
  • 3/4 cup icing confectioner sugar 160g
  • 1/2 cup sour cream 225ml
Servings: people
Instructions
Cake
  1. Heat the oven to 150c/325f Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
  2. Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
  3. Stir together flour, desiccated coconut, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together butter, sugar and vanilla until light and fluffy. Beat eggs one at the time. Add the Rum if using. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
  4. Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Frosting/ Optional
  1. Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
Recipe Notes

The frosting is very good and very festive but not necessary. I like this cake plain most of the times.

You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.

Use good quality chocolate it makes a difference.

The bananas need to be very ripe with brown speckled skins  to achieve perfect flavor and texture.

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Eggplant Parmigiana with Smoked Mozzarella and Fresh Basil

January 26, 2020 By
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Ingredients
  • 2 large eggplants, sliced into 3/8 to 1/2 inch thick rounds
  • 4 tablespoons extra virgin olive oil
  • 1 16-ounces can crushed Italian tomatoes
  • 1 cup Parmigiano Reggiano
  • 8 ounces smoked mozzarella sliced thin
  • 1 large bunch bunch fresh basil leaves
  • salt and pepper
  • Extra Virgin Olive Oil for finishing
  • butter unsalted
Servings: people
Instructions
  1. Preheat the oven to 350°F. Slice the eggplants into thin rounds. Brush each slice lightly on both side with the olive oil.
  2. Put a grill pan on high heat. Get the pan hot. Grill the eggplant slices on both sides and until soft. Make sure to get even grill marks. Brush again lightly with olive oil and adjust the seasoning. Set aside.
  3. Grease an 8 x 8 inch baking dish with olive oil. Spread 2 tablespoons of tomato on the bottom of the dish. Line the bottom of the dish with the grilled eggplant in a single layer. Spread a little less than 1/3 of the tomatoes over the eggplant. Make a layer of smoked mozzarella and sprinkle a liberal amount of Parmigiano Reggiano over it. Place a few torn pieces of basil over this layer.
  4. Continue making layers with the eggplant, tomatoes, mozzarella, Parmigiano, and basil until you have used up the eggplant. Skip the basil on the top layer.
  5. Dot the top layer with some unsalted butter and sprinkle with Parmigiano. Place the dish into the upper third of the preheated oven. Cook for about 35 minutes. The eggplant should be bubbling and the mozzarella nicely melted.
  6. Allow to rest and settle for about 5 minutes before slicing and serving.
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Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters

November 12, 2019 By
Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters
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Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters. I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs. You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters
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Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters. I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs. You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium shallots, peeled and finely chopped
  • 1/4 cup (60ml) dry white wine
  • 1/2 cup (115 g) butter, cut in to cubes
  • 1 medium lemon zest and the juice
  • 12 fresh oysters
  • 1 pound (454g) spaghetti
  • 2 tablespoons capers in brine, rinsed and drained
  • 1 handful fresh flat leaf parsley, roughly chopped
  • 1/2 cup sourdough toasted breadcrumbs any old crusty bread will do
  • 2 tablespoons extra virgin olive oil
  • sea-salt
Servings: people
Instructions
  1. In a small pan over medium heat mix the shallots with the wine and a splash of water. Simmer down until almost no liquid is left. Whisk in the butter, one cube at the time to create a smooth custard like emulsion, whisk in the lemon juice and the zest and season with salt. Keep warm.
  2. Shuck the oysters. Place a shallow pan on medium heat. Add the liquor from the oysters and ¼ cup of water, bring to a boil then reduce to a simmer. Gently put the shucked oysters in the liquid and poach for 1 minute until the sides gently curl. Drain and set the oysters aside.
  3. Heat a frying pan on a medium-high flame, then tip in the breadcrumbs and fry, tossing or stirring regularly, for seven to 10 minutes, until golden and crisp.
  4. Meanwhile, bring a large pan of salted water to a boil and cook the spaghetti until al dente. Drain, then toss with the lemon sauce, the capers and the flat leaf parsley. Serve at once topped with the toasted and fried breadcrumbs and the steamed oysters.
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Polenta Holiday Cookies

October 30, 2019 By
Polenta Holiday Cookies
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Polenta Holiday Cookies
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Ingredients
  • 1 3/4 cups fine italian polenta
  • 1 cup all-purpose flour
  • 3/4 cup potato starch italian fecola
  • 1 cup ground almonds
  • 1/2 teaspoon baking powder
  • 1 pinch fine sea salt
  • 1 stick butter unsalted
  • 1 cup sugar
  • 1/2 medium zest of a lemon
  • 1/2 teaspoon natural vanilla extract
  • 2 large eggs
  • powder sugar for dusting
Servings: small cookies
Instructions
  1. In a bowl, mix together the polenta, flour, potato starch, almonds, baking powder and salt.
  2. In a mixer, cream together the butter and sugar. Add the eggs one by one, then add the lemon and the vanilla. Add the dry ingredients and mix until a firm dough forms.
  3. Divide the dough in half, place each piece onto a piece of parchment or wax paper, Cover with another piece of parchment and roll out both pieces with a pin in to two 1/4 inch thick rectangles. Refrigerate at least 1 hour.
  4. Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. Cut the cookies with small shaped cookie cutters. Place on the prepared cookie sheets about 2 inches apart. Bake, rotating the cookie sheet halfway through, until cookies are just golden, 10 to 12 minutes. Transfer to a rack to cool completely, about 20 minutes. Dust with powder sugar.
  5. Polenta cookies can be stored in an airtight container for up to 3 weeks.
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Italian Hot Chocolate

October 2, 2019 By
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
  • 4 cups whole milk
  • 7 oz dark chocolate 70% cacao
  • 8 tablespoons cocoa powder
  • 3 1/2 tablespoons cornstarch
  • 4 tablespoons granulated sugar
Servings: servings
Instructions
  1. Chop the dark chocolate into very small pieces. Place the milk on low heat.
  2. In a bowl mix together cocoa, cornstarch (or potato starch), and powdered sugar. When the milk is hot, but well before it starts to boil, add the mixture and start stirring, always in the same direction, avoiding the formation of lumps.
  3. Once bubbles start to form on the surface, add the chocolate and mix until thick and creamy. But beware: the starch will cause it to thicken even when removed from heat, so it's a good idea to remove the chocolate from the heat before it thickens completely (otherwise you run the risk of turning it into a pudding!)
  4. Pour it into four mugs and serve it warm.
Recipe Notes

Make sure the milk is warm before you start adding the other ingredients.Keep the heat on low and be careful of burning the bottom.
Do not allow the chocolate to thicken too much before removing it from heat.
If chocolate clumps start to form, remove the mixture from heat and whisk vigorously until it is smooth again.White chocolate can be used instead of dark chocolate
The chocolate can be flavored with vanilla, cinnamon, coffee, nutella, orange liquor, peppermint, rum

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Peaches and Warm Biscuits with Amaretto Whipped Cream

August 14, 2019 By
Peaches and Warm Biscuits with Amaretto Whipped Cream
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Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort. To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz. It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream. I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Peaches and Warm Biscuits with Amaretto Whipped Cream
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Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort. To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz. It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream. I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Ingredients
Peaches
  • 4/5 medium ripe peaches, sliced
  • 1 1/2 teaspoon granulated sugar
  • 1/2 medium lemon
  • 2 teaspoons Amaretto liquor
Biscuits
  • 2 cups All-Purpose flour or cake flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons granulated sugar
  • 8 tablespoons European style butter, unsalted
  • 2/3 cup heavy cream
Glaze
  • 1 tablespoons granulated sugar
  • 1 teaspoon milk or heavy cream
Whipped Cream
  • 1 1/2 cups heavy cream
  • 1 teaspoon Amaretto liquor
  • 2 1/2 tablespoons granulated sugar
To finish
  • 8 Amaretto cookies crumbled
  • 1 tablespoon unsweetened cocoa
Servings: people
Instructions
  1. Remove the peaches fuzz gently with a cloth. Slice the peaches, remove the pit, and toss them in a bowl with the sugar, the juice of half a lemon, and the Amaretto liquor. Set-asides to macerate. If you want to skin peaches, cross the bottom with a sharp paring knife, pour boiling water over them. When ripe they will peel after 15-20 seconds.
  2. To make the biscuits line a cookie sheet with baking paper and preheat the oven at 400°F. Sift the flour, the baking powder, sugar and the salt in a large bowl. Add the butter and with your hands or a pastry cutter or a fork work the mixture into a crumbly dough. Add the cream and stir gently until it forms a rough ball.
  3. Turn the dough out onto a lightly floured surface and shape with your hands, not a rolling pin, into a rectangle about 1 inch thick, fold once and gently reshape the rectangle about 6 inches by 10 inches large. Cut the dough into 6 disks with a metal cutter or a small glass. Shape the remaining dough into a disk. Brush the top of the biscuits with cream or milk and sprinkle with sugar.
  4. Place the biscuits gently onto the lined cookie sheet and bake for 10 to 15 minutes until golden brown. Remove from the oven and let them cool.
  5. Whip the cream in a standing mixer until it begins to get stiff, then add the sugar and the Amaretto liquor. Continue to whip until the cream is firm. Do not overbeat the cream or it will turn in to butter.
  6. To assemble cut the biscuits in half and place the bottom of each plate. You can lightly dunk the cut biscuit halves in some of the maceration juices to mop up the extra flavor. Divide the peaches among the biscuits and spoon more of the macerating liquids over pressing a little so the bottom absorbs more juices. Sprinkle the crumbled amaretto cookies on the peaches. Add a generous dollop of whipped cream, dust lightly with the cocoa powder
  7. Top the whipped cream with the biscuit crown and drizzle the remaining juices around the plate.
Recipe Notes

If your peaches are not perfectly ripe and sweet, you can bake them for 15 to 20 minutes after macerating them. Baking the peaches will develop their sugary flavor and soften them. To bake, place them on a lined cookie sheet and dot them with butter, then place them in the oven at 350°F.

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Barbera Grilled Flank Steak— Brasato Remix

June 21, 2019 By
Barbera Grilled Flank Steak— Brasato Remix
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Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking. This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Barbera Grilled Flank Steak— Brasato Remix
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Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking. This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Ingredients
  • 1 large white onion, diced
  • 1/2 medium carrot diced
  • 1 stalk celery diced
  • 1 tablespoon olive oil
  • 1 750 ml Barbera wine
  • 1 large garlic clove, peeled
  • 2-3 bay leaf
  • a few whole cardamom cloves, one cinnamon stick, some juniper berries
  • 1/4 teaspoon freshly ground nutmeg
  • 1 handful mixed fresh herbs such as rosemary, sage, thyme tied together with a string
  • 1 cup beef stock
  • 2 tablespoons cold butter, unsalted
  • 1 shot cognac
  • 1 16-24 ounces flank steak
  • salt and freshly ground black pepper
  • one bunch of parsley leaves, chopped
Servings: people
Instructions
Marinade
  1. Sweat the onion, carrot and celery with the olive oil until translucent in medium-large pot.
  2. Add the Barbera wine, the garlic, the bay leaves, the cloves, the cinnamon, the juniper berries, the nutmeg and the tied herbs. Cook on medium heat for about 10 minutes. Add the beef stock and cook for another 5 to 7 minutes.
  3. Remove and discard bay the leaves, cinnamon and rosemary and the thyme stalks. With an immersion blender puree the vegetables and the liquid until smooth. Boil the sauce over medium-high heat, uncovered, until the sauce is reduced and slightly thickened, about 10 minutes. Drop in the butter and swirl it through the sauce until glossy. Add a shot of cognac and reduce it until the alcohol has evaporated, about two minutes. Taste for seasoning, add salt and pepper, if necessary. It can be prepared a day in advanced. Keep refrigerated until ready to use.
Flank Steak
  1. Season the flank steak on both sides with salt and pepper. Place the steak in the Barbera sauce and turn once or twice, then let sit in the sauce until the grill is hot.
  2. Turn the steak one more time, then place on the grill; brush a couple of tablespoons with the Barbera sauce over it, reserve the rest of the sauce. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
  3. Rest the steak for 10 minutes and slice at a diagonal, against the grain. Serve with the chopped parsley and the reserved sauce on the side.
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Butterflied Filet of Beef with Herbs

June 12, 2019 By
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Ingredients
  • 1 pounds center cut beef filet, trimmed
  • salt and pepper
  • 6 to 8 tablespoons chopped herbs
  • 1 tablespoon vegetable oil
Servings: people
Instructions
  1. Open and butterfly the filet. Use a sharp-boning knife and cut the beef starting from the center using the tip of the knife and gently unrolling while cutting. Maintain at least a 3/4 of an inch thickness. Flatten in to a regular rectangle.
  2. Preheat the oven at 350 degrees F. Season with salt and pepper and cover the surface with the chopped herbs, or what ever you are using. Roll the beef tight and tie with kitchen string in even sections. Season the outside.
  3. Heat a pan with vegetable oil. Sear the meat on all sides until browned. Roll it over every minute with a pair of tongs. Transfer the fillet to a hot oven and cook for 20-25 minutes for medium rare to medium. Rest the meat outside the oven for at least 10 minutes, untie and slice before serving.
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Summer Vegetable Ratatouille

June 10, 2019 By

A Ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious  dish. This recipe is very healthy but packed with big flavors. I use zucchini but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.

Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Ingredients
  • 3 medium ripe plum tomatoes
  • 1 medium shallot, peeled and chopped
  • 1 small peeled and roughly chopped carrot
  • 1 small peeled garlic clove
  • 4 tablespoons virgin olive oil
  • 4 tablespoons 3 tsp fresh thyme, basil, parsley finely chopped
  • 3 medium zucchini
  • 3 medium yellow squash
  • fine sea salt and freshly ground black pepper
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
  3. Pour the chopped vegetables, 1 Tablespoon of olive oil and half of the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
  4. Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
  5. Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
  6. Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
  7. Bake for 40 minutes -1 hour
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Pâte Brisée- Basic Pastry

June 10, 2019 By
Pâte Brisée- Basic Pastry
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Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Pâte Brisée- Basic Pastry
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Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 sticks cold unsalted butter, cut into pieces
  • iced water
Servings: disks
Instructions
  1. Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  2. Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
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Crème Brûlée

June 10, 2019 By
Crème Brûlée
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Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Crème Brûlée
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Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Ingredients
  • 1 1/4 cup heavy cream
  • 1 vanilla bean
  • 4 large eggs yolks
  • 4 tablespoons granulated sugar
  • 1 pinch salt
  • 6 tablespoons granulates sugar for caramel
Servings: people
Instructions
  1. Split the vanilla bean. Scrape the seeds with the tip of a small knife. Combine the cream with the vanilla seeds and the spilt bean in a heavy bottom medium pot. Stir over medium heat until it reaches the boiling point. Set aside and steep until it cools down.
  2. Preheat the oven at 325 degrees. Line a baking pan with high sides with paper towel. Boil a pot of water and set aside.
  3. Whisk eggs yolks in a bowl with sugar and salt. Remove the vanilla beans from the cream. Add the cream mixture very slowly in to the yolks, whisking well after every addition. Once blended place the cream in 6/8 small 4-ounces ramekins or in one large baking dish.
  4. Place the ramekins in the lined baking pan and slowly add half of the hot water in to the pan. Place the pan in the heated oven and fill it with the remaining water. Water should cover at least 3/4 of the ramekins sides but not reach the top.
  5. Bake for 35/40 minute or until centers are softly set and still creamy. Remove the ramekins from hot water when cool enough to handle. Cover the dishes and refrigerate for two hours or up to two days.
  6. To serve, sprinkle each ramekin with sugar and caramelize with a blow torch or under the broiler. Enjoy while the tops are still hot and custard is cool.
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Cherry Brown Butter Chocolate Bars

June 5, 2019 By
Cherry Brown Butter Chocolate Bars
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Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Cherry Brown Butter Chocolate Bars
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Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Ingredients
Crust
  • 8 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 4 tablespoons almond flour
  • 3 tablespoons cocoa powder
  • 1 pinch salt
Filling
  • 1 stick unsalted butter, cut into pieces
  • 1/2 cup sugar
  • 2 large eggs
  • 1 pinch salt
  • 1/4 cup all-purpose flour
  • 2 1/2 tablespoons cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 pound cherries, pitted
  • 1/2 cup dark chocolate chopped
Servings: bars
Instructions
Crust
  1. Preheat over to 375°F. Line bottom and sides of 8×8-inch square baking pan with baking paper. Leave paper two inches over the rim. It will help you lift the bars once baked. mix melted butter, sugar, and vanilla in medium bowl, Add flour, almond flour, cocoa powder and salt and stir until incorporated. Transfer dough to your prepared pan, press the dough evenly across the bottom of the pan. Prick crust with a fork to prevent from puffing up. Bake the crust until golden, about 18 minutes ,Transfer crust to rack and cool in pan.
Filling
  1. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Cool slightly.
  2. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour, chocolate powder and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
  3. Scatter pitted cherries and chocolate in bottom of cooled crust. Pour browned butter mixture evenly over the fruit and chocolate. Bake until filling is firm and tester inserted into center comes out clean, about 40 minutes, Cool completely in pan on rack.
  4. Remove cooled bars from pan lifting from the overhanging paper and place them on a cutting board . Cut them into squares with a very sharp knife.
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Whiskey Espresso Marinated Steak

May 13, 2019 By
Whiskey Espresso Marinated Steak
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Recipe by Silvia Baldini—Flank demands a good marinade to add flavor but also to promote browning and crispness. It needs high heat quick grilling, a mandatory slice against the grain at an angle, and resting time. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Whiskey Espresso Marinated Steak
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Recipe by Silvia Baldini—Flank demands a good marinade to add flavor but also to promote browning and crispness. It needs high heat quick grilling, a mandatory slice against the grain at an angle, and resting time. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
  • 1 2-3 pounds bavette or flank steak
  • 2 cloves peeled garlic
  • 2 tablespoons whiskey
  • 4 tablespoons soy sauce
  • 2 tablespoons Honey maple syrup
  • 2 tablespoons espresso powder brewed strong coffee can be substitute
  • 1 tablespoon sherry vinegar
  • salt/ black pepper
  • olive oil
Servings:
Instructions
  1. Marinate the steak. Place the steak in a ziplock bag. Mix the garlic, whiskey, honey or syrup, soy, coffee and vinegar until well combined, then pour over the steak and close the ziplock bag. Chill for at least 2 hours and up to 24 hours in the fridge. Return to room temperature before cooking.
  2. Remove the steak from the marinade. Put the marinade in a small sauce pan and reduce over medium heat, Bring to a boil then simmer until thickened. About 5 minutes. Reserve.
  3. Cook the steak. Season well with salt and pepper. And drizzle a little oil on it. Heat a grill pan or a regular pan over high heat. Grill the steak 4 to 6 minutes per side for medium rare.
  4. Let the steak rest for at least 5 minutes. Slice at an angle and against the grain. Drizzle the reserved and warmed marinade over the steak before serving.
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Wild Ramps Pesto

May 13, 2019 By
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Ingredients
  • 1 bunch wild ramps, about 4 ounces
  • coarse sea salt
  • 1/2 cup walnuts, toasted
  • 1/2 cup EVOO
  • 1/2 cup pecorino cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • salt and freshly ground pepper
Servings: servings
Instructions
  1. Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
  2. Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
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Strawberry & Rhubarb Pie

May 12, 2019 By
Strawberry & Rhubarb Pie
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Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Strawberry & Rhubarb Pie
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Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Ingredients
For the Filling
  • 1 1/2 pounds rhubarb
  • 1 1/2 cups strawberries, hulled and chopped
  • 1 cup granulated sugar
  • 2 tablespoons Honey
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons orange juice
  • 1/4 cup cornstarch
  • 1 pinch coarse salt
  • 2 tablespoons butter, cubed
For the Crust/ Pate Brisee 2 disk
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) butter, cubed
  • 1 teaspoon salt
  • 1/4 cup + iced water
  • egg wash
  • 3 tablespoons granulated sugar
Servings: servings
Instructions
Pie
  1. Preheat oven to 375 degrees. Make the filling: Clean and cut rhubarb in 1 inches pieces. Mix together rhubarb, strawberries, granulated sugar, honey, cornstarch, zest and juice, and 1/4 teaspoon salt.
  2. Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
  3. Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into wide strips using a pastry cutter.
  4. Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
  5. Seal around edges. Fold edges under, and crimp as desired. Cut stars shapes and hearts with a pastry cutters and decorate. Refrigerate for 30 minutes.
  6. Brush crust with egg wash, and sprinkle sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/5 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours or longer, before serving.
Pate Brise
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 3 months.
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Roasted Salmon & Burnt Orange Glaze

May 6, 2019 By
Roasted Salmon & Burnt Orange Glaze
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Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt. However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry. I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze. I use the leftovers for salads, pasta and fish cakes.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Salmon & Burnt Orange Glaze
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Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt. However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry. I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze. I use the leftovers for salads, pasta and fish cakes.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon Honey
  • 1 navel orange
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 whole salmon side skin on
  • salt and pepper
Servings: people
Instructions
  1. Stir the sugar, water and honey in a small saucepan over low heat until the sugar dissolves. Bring to a boil and simmer, without stirring, until the mixture is a light caramel color. Watch it carefully and don't let it burn. The caramel will go from not quite done to burnt very quickly if you’re not paying close attention.
  2. Immediately remove the pan from the heat, let the bubbles subside and carefully stir in 1 teaspoon orange zest and 4 tablespoons fresh squeezed orange juice. (You’ll want to stand back a little as the mixture may splatter.) Return the pan to low heat for a minute or so, stirring constantly until any caramel bits that may have formed completely dissolve. Add the oil and vinegar and gently simmer, stirring almost constantly, for 1 minute.
  3. Pre-heat the oven at 350 Fahrenheit. Place the salmon skin down on a lined oven tray. Season with salt and pepper. Liberally spoon the orange glaze on the salmon and bake for 14 minutes. Serve with the leftover glaze on the side.
Recipe Notes

Add some ginger and minced garlic to the glaze for extra flavor. Substitute the orange juice with lemon or grapefruit.

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